Million Pound Menu (2018–…): Season 2, Episode 5 - Tiger Bites, Burmese Kitchen, Really Rice - Grab-and-Go - full transcript

[Alec] Okay,

I've made yours spicy, yeah?

[laughs]

Bhaji? No worries, thank you.

[Fred] Many of us dream

of owning our own restaurant.

Duck wrap, yeah?

Whole one, yeah?

[Fred] But some people

are determined

to make it a reality.



Thank you.

There's nothing

like this out there.

We left our jobs

to follow our dream.

I wanna be the Nando's of duck.

[Fred] It's such

a tough business,

but if you get it right,

it could change your life.

I'm Fred Sirieix.

I've worked

in the hospitality industry

for 30 years.



Over the next six weeks,

I'll be looking

for the new generation

of restaurant ideas.

Here in Manchester,

the food capital of the north,

some of the UK's

most exciting

food entrepreneurs

will get a trial run

in front of the country's

most respected investors.

These men and women

can turn the right ideas

into Britain's

best restaurants.

I like businesses where I see,

"That's almost great...

[woman] First order of the day.

...but I could make it

really great."

-[call bell dings]

-We need a pork belly.

It is tough out there,

but businesses

that offer the customer

something different

are thriving.

Table nine, please, how long?

[Charlie] If the business plan

is right,

I'll fight to invest.

[Alec] Next order.

[Fred] The entrepreneurs

will face two

high-pressure days,

as they run

their own restaurants...

People are giving us orders

without table numbers.

Order 29, no table number.

[Fred] ...and try to convince

the investors

they're worth big money.

That's a £400,000 pork chop.

When the kitchen closes,

will the investors

make them an offer?

It's the most nervous wait

of my life.

The doors are open

for business. Welcome.

Today, three entrepreneurs

who dream of owning

their own restaurant

have the opportunity

they've been waiting for.

They've been chosen

to meet investors

hunting for new ideas

for one of the UK's

fastest-growing sectors.

Takeaway.

What the experts call

"grab-and-go."

Britain's grab-and-go market

is now worth a staggering

£2.7 billion.

And the investors

are always looking

for the next big thing.

The investors try out

hundreds of ideas each year.

Today, they're looking

for just one.

[Jamie] A few years ago,

I think everybody

wanted to eat al fresco,

now everybody

wants to eat "al desk-o."

And, uh, I think there's

an exciting opportunity ahead.

[Fred] The most

promising concept

will be given

a two-day road test

in this restaurant

in Manchester,

so the investors

can interrogate

every single aspect

of the business.

The three teams

here to prove

they have real potential.

[Lacey]

Where's all that chicken?

[Fred] Scott and Lacey,

founders of Tiger Bites.

They serve fried chicken

in an Asian speciality.

Steamed bao buns.

We are making

extra-large bao bun

with a nice, big, juicy

bit of fried chicken

with sriracha mayo,

Chinese mustard greens...

-[Damian]

How is the rice going?

-[Kyle] Rice is nice.

[Fred] Best friends

Damian and Kyle of Really Rice.

They want to reinvent

the world's most basic staple

with a range

of international toppings.

What we're trying to do

is change

the perception of rice.

[Fred] And Wincie,

who's behind Burmese Kitchen.

She wants to introduce the food

of her childhood to the UK.

I'm serving mohinga.

It's the national dish

of Burma.

It is a curried fish chowder

that's been cooked

for hours and hours.

-Good morning.

-[Scott] Ooh, hello.

How are you feeling today?

-Bit too relaxed. Yeah.

-[Fred] Are you?

What an opportunity you have,

you've got four

of the biggest investors.

And all you have to do,

really, today,

is cook a fantastic dish

and convince them

that your idea

is worth investing in.

It's easy, isn't it?

-I'm not as relaxed anymore.

-[all laughing]

But, guys, remember,

the investors

can only choose one of you

to go to Manchester.

-Good luck, guys.

-[all] Thank you.

[Fred] They have

millions of pounds

to fund new ideas,

but these investors

back just a handful

of start-ups each year.

-Morning.

-Morning.

-How are you?

-Very good.

You've got a big day ahead,

uh, we're about to try

three fantastic ideas.

They are all

for the grab-and-go market.

These people, now,

they don't

want to cook so much,

you know, they just want

to grab something, go home,

and just have that convenience

to just eat whatever they want,

whenever they want.

I mean, is it profitable?

I think it can be

and I think it is a sector

that is really emerging,

it's fitting

with the millennial tastes,

that idea

of convenience, value.

I'm Jane O'Riordan

and I build restaurant brands.

These are brands

you may have heard of,

uh, Nando's, Pizza Express.

I am hoping

that I'll see something today

that will spark

that magic flame,

something that's

so clearly unique,

that actually the consumers

will walk past other products

to come to yours.

Then you've got a winner.

More and more people,

you know, use grab-and-go.

It's obviously growing

really quickly,

there's a lot

of new concepts out there.

My name is Will Shu,

I'm the founder/CEO

of Deliveroo,

a online food delivery company

operating in 13 countries.

I'm super-bullish

and excited about, uh,

the grab-and-go sector.

You know, you see the success

of places like Pret, Leon...

And the thing about grab-and-go

and delivery,

the food has to travel well

in both circumstances.

So anything here

should also work well

on delivery.

[utensils tapping]

[Fred] The first entrepreneur

is Wincie.

She wants British diners

to enjoy the flavors

of her family recipes

from Burma.

The Burmese Kitchen

is where I cook

my mother's recipes

in a supper club.

That's where people

pay for tickets, they show up

and they get fed

really good food,

and are looking

for authentic experiences.

[Fred] Wincie's day-job

is in banking.

She set up her supper club,

Burmese Kitchen, two years ago,

in memory of her mother.

My mother was diagnosed

with lymphoma cancer

and that was in 2014.

And she struggled with it

for about 18 months.

And when she passed away,

this was kind of, almost,

my way of finding her again.

Burma is a country,

it's surrounded by India,

by China, by Thailand,

and everyone knows Indian,

Chinese and Thai cuisine.

So I think Britain is ready

for Burmese cuisine.

[Jamie] There's only

about four or five

Burmese restaurants in London

and that probably tells you

that there's

not a massive demand

for Burmese cooking.

My name is Jamie Barber,

I own a very large restaurant

in Mayfair, called Hache,

which I started

with Sir Roger Moore

and his family.

It's very competitive

out there at the moment,

but most recently,

Pret a Manger sold

for £1.5 billion.

So the prize

in the grab-and-go sector

is enormous.

I don't know,

I think, you know,

people haven't tried

Burmese food,

-so they don't know

what it is.

-[Jane] Yeah.

I'm Maurice Abboudi,

I've been in the industry

for over 20 years.

I work for Domino's Pizzas

as head

of business development.

The initial thing

that attracts me

are the people.

Now, you've

gotta be exceptional

to be able to compete

in that market.

[Fred] Each team

will serve the investors

a signature dish

that represents their brand

to prove their food

is as good as their idea.

I'm serving

a curried fish soup chowder,

called mohinga.

With turmeric,

with ginger, garlic,

and the final touch

is the pe gyaw,

split-pea crackers.

[Fred] Now, Wincie's looking

for an investor

who will back her dream

with £100,000.

-[all greeting]

-[Wincie] Hi, there.

-[Will] It smells great.

-[Wincie] It's called mohinga.

This is, um,

the national dish of Burma.

It's a fish chowder

that's been bubbling away

for hours.

What you'll see

are lots of garnishes

and each of them

have their own place

to create heat,

brightness, freshness

and sourness to the dish.

-Tastes amazing.

-It really does.

-Oh, thank you.

-[Jamie] It's really good.

I think it's terrific,

this is something

I could eat all the time.

I didn't know

what to expect, really,

um, 'cause I'd never

tried Burmese food.

I think, for me,

it was really important

to make it the way

I grew up eating it.

It's kind of like the Italians

and their Bolognese.

You know, every family

does it different.

"My grandma

has the best sauce."

And that's the same

for Burmese cuisine.

My mom makes the best mohinga.

Investors, what do you

wanna see in Manchester?

You know, if she does go there,

you know.

'Cause this is a great product.

And maybe it's slow-cooking

and you could

assemble it very quickly.

-Yes.

-How many more other dishes

could you prepare like that?

What is the scale,

um, of your ambition?

Do you see this becoming

two, five, ten, 100 units

of grab-and-go?

Or are you more interested

in promoting Burmese cuisine?

That influences, you know,

how we think about investment.

-Thank you very much.

-Thank you.

I really feel like I've done

my mother proud,

and her legacy.

I cooked it the way

she always made it

and they loved it

just the way it was.

[Fred] Next to pitch

are Londoners Scott and Lacey,

founders of Tiger Bites.

Tiger Bites

is an Asian-American

fusion concept,

served in Taiwanese bao buns

with fried chicken

or vegan fried chicken.

[Fred] Bao are fluffy

steamed buns

from Southeast Asia

and they're a big food trend

of the past five years.

We serve gua bao

in my best Taiwanese accent.

Which are, like,

super-sized, XL-sized

bao buns

in the true American style.

[Fred] Scott and Lacey

used to be a couple

and decided to sell bao

after traveling through Asia.

[Lacey]

I'm, like, the foodie one.

I'm in the kitchen,

I'm the hard worker.

But Scott has got

a genius mind, don't you,

for maths and numbers.

So we work

really well together.

[Scott] We are making

Kung Fu Panda bao.

It's called the Kung Fu Panda

because it's got a kick.

And then a homemade

kimchi slaw.

I'll tell you

what I think is concerning,

is that I'm not sure

this is something

that you're gonna have

a couple of times a week.

But in terms of grab-and-go,

I wanna make sure

that there's some length

to the day part.

But what else

are you looking for?

It's about affordability

as well as quality.

And getting that balance

is, uh... It's tough.

We want them

to be nice and warm

and perfectly soft and fluffy,

and I think

these are just that.

[Fred] Scott and Lacey

want to open

two restaurants at once.

If they are chosen

to go to Manchester,

they'll be asking for £575,000.

-[all greeting]

-[Lacey] Hi.

-[Jamie] Wow, thank you.

-[Lacey] Thank you.

So, today, you have

one of our extra-large

steamed bao buns

with fried chicken,

sriracha sauce,

and you also have

sweet potato fries

with cinnamon sugar,

and our homemade kimchi slaw.

[Fred] Let's eat.

-Is there an elegant way

of doing this?

-No.

[Jane softly] No.

It's very tasty.

It's like proper "dude food."

It's... [laughing]

Uh, nothing healthy about it,

but it's delicious.

You're buying fresh chicken?

-Chicken's fresh.

Chicken's always fresh.

-Yeah.

[Lacey] The baos are frozen.

[Jamie] I thought

the bun disappointed.

I was expecting

something more fluffy,

just a little bit

more moreish.

But I thought

the slaw was fantastic,

did you make the slaw?

Yes, thank you very much.

-Is that your recipe?

-[Lacey] It's my recipe.

It's really good.

I really love the logo.

It's, like, really impactful.

-[Jamie] Yes.

-[Will] I could see that

being, like, everywhere.

I'm kinda curious

where your ambitions lie.

I feel like now,

bao buns are right on trend

to be taken

to that wide market level.

So, you're looking

for a small restaurant

which actually

has some seating,

where you've got 50% takeout,

something like that.

-Yes.

-[Jane] So your food

is going out the door,

counter-service,

and you just sit down

at the table.

-Exactly that.

-Is it a bit Nando-y, this?

I'm... I'm right there.

Chicken, grab-and-go...

[laughing]

[all laughing]

Right, investors, if you choose

to get these guys

in Manchester,

what do they need to do?

I think your food's okay.

I think the chicken

could have been juicier,

I think this was a bit flat.

So I'd love to see them fix it.

[Scott] If we had fresh buns,

there's definitely potential

for the dishes to be improved.

-Cool.

-All right, guys, well,

thank you very much, indeed.

-Thank you so much.

-[Fred] Thank you,

come with me.

[Lacey] The investors

touched on the fact

that we're using frozen buns,

but we're here

to get investment

so we can get more money,

we can get restaurants

and we can upgrade

our ingredients.

-[Damian] How are you?

-[woman] I'm good, how are you?

Welcome to Really Rice.

Senorita,

what will you be having?

[Fred] Last to pitch

for the trial run

in Manchester,

street food operators

Really Rice.

Set up by 27-year-olds

Damian and Kyle.

Their rice bowls

come with toppings

capturing classic flavors

from around the world.

Really Rice is the world

in a grain.

[Damian] Which trip

would you like to try?

We serve rice-based dishes

from the world.

Everything that we serve

is gluten-free and vegan,

but we also offer

flexitarian options.

A small Trip to Japan.

[Fred] Kyle, from Mexico,

and Damian, from Bolivia,

met six years ago

at a famous hospitality school

in Switzerland.

Our dream is to become

a global company,

to be able to cater

to everyone and anyone

who wants Really Rice food.

By Really Rice people.

Rice bowls

generally are on trend.

Um, and I don't think

anybody's done

a scalable version

of a rice bowl concept.

-It's broad, it appeals

to a broad demographic, rice.

-Right.

Um, and I suspect,

though we haven't seen it yet,

-that the economics

might be quite attractive.

-Very good.

So, today we're cooking

a dish called Trip to Japan.

Purple jasmine rice

with an apple Japanese curry.

And it comes with edamame beans

as a side.

[Fred] The boys are asking

for £250,000

to bring Really Rice

to the high street.

We left our jobs

to follow our dream.

It's now or never.

-[all greeting]

-[Damian] Hi, good morning.

How are you?

-All right, good.

-[Kyle] Here you go.

We have our Trip to Japan here,

and it comes

with an apple potato

sweet curry.

-Actually, it does smell good.

-The smells

are fantastic, yeah.

[Maurice] And it looks

visually great.

[Jamie] I think I felt

very health-conscious

eating it,

uh, which is a good thing.

I thought

the tastes were great,

I thought there was

a nice latent heat

that came through.

Very colorful.

I thought

it was a good product.

The rice, unfortunately,

I think, was a bit stodgy.

Some parts were great,

some parts okay.

Jane, do you like the food?

I am concerned I might

get through the toppings

and then not eat the rice,

if I have to be

brutally honest.

[Maurice]

What would you sell this for?

On the market,

we're selling it at £7.50,

but if we were on retail,

we will aim for £6.

The cost of making the bowl

is £1.25, I believe.

Including the packaging?

Uh, packaging, 10p.

Oh, that's very impressive,

you know your numbers, guys.

Thank you very much.

Thank you.

-[Jamie] Thank you guys

so much.

-[Fred] Thank you.

[Damian] Nerve-wracking.

When someone tries your food,

-you're always sitting there

at the border of your seat...

-[chuckling]

...to see like, "Good? Okay,

uh, just nailed it."

Investors, we've seen

three very strong ideas

this morning.

Which one excited you the most?

You know, which one

is going to Manchester?

The investors

will choose the best idea

for a trial run in Manchester

by majority vote.

What about Burmese Kitchen?

[Maurice]

The product was delicious,

I think we all agree on that.

Consumer appeal?

I actually think

you can build...

Build quite a...

Yeah, a Burmese

restaurant chain, yes.

[Jane] I thought the food

was outstanding.

You know, amazing.

I'd love her to come

and do dinner parties for me,

but not necessarily

come and run a chain.

They all loved it.

And they haven't

had it before, so... [laughing]

Really Rice...

[Jamie] I can visualize

what that would look like

in a grab-and-go format.

So I can see it

as being a competitor

against an itsu or a Pret.

I'm afraid, Jamie,

I disagree with you, I...

I did not like the product,

I felt there was a lot of work

to be done on that.

-How did it go for you guys?

-Pretty good.

-Quite positive.

-Yeah.

[Kyle] Got a good feeling,

-but it's all up in the air.

-Who knows? Yeah.

You'd... You really...

You have no idea

what they're saying

in there now, do you?

[Wincie] No.

[Fred]

And what about Tiger Bites?

I think, of the three concepts,

it's the most

mainstream appeal.

And I can definitely

see it working

in a number

of different markets, so...

I liked it.

The product

didn't quite deliver

on what I was expecting.

Bao is what their whole product

is based upon

and their bao bun

was not good enough.

Right, so you have to

make a decision now, I mean...

So who is going to Manchester?

That's what I want to know.

Someone is about to be

a step closer

to the dream

of their own restaurant.

-How are you guys?

-[Scott] There he is.

[all greeting]

It was really impressive

to have you all there.

The investors really liked

what you did, loved the food,

um, but as you know,

there can only be only one

who goes to Manchester.

And that business is...

Tiger Bites.

[both cheering]

[Lacey] Yes!

[Scott] Oh, my God.

And, you know, the four of them

are going to Manchester.

-Oh, I'm so happy!

-This is everything.

Tiger Bites had, probably,

the largest mainstream appeal.

We could see

how you could take something

that had the beginnings

of a potentially compelling

economic model.

[Jamie] Tiger Bites

have got a way to go

to improve their food quality.

For me, Really Rice

had the edge on the food,

but didn't necessarily

have the edge

on the mass appeal.

[Maurice] The product quality

needs to be improved.

But I think they seem to be

the sort of people

that would listen.

They just pipped it

at the post.

I wanna see passion

for the food.

I wanna see, you know,

them take the feedback

on... That the food...

It needs to be the best bao

I've ever had, right?

And if they can nail that,

then I think we're

on to something

potentially very big.

They were very clear

with their feedback.

-[Lacey] Yes.

-You've got to improve

your food.

-It's gotta be the best

bao buns, no questions.

-[Lacey] No worries.

And the chicken, also,

you know.

It was eight out of ten.

It's gotta be a ten out of ten.

-It's gonna be

an 11 out of ten.

-[Fred] Brilliant.

-See you later, guys.

-Bye, Fred.

[Scott groaning in relief]

[Lacey] I'm so happy.

I think I need to, like,

go and calm down.

Today, Tiger Bites

opens for business

in Manchester.

Scott and Lacey

have just two days

to convince

some of the industry's

top investors

that they are worth

an investment of £575,000.

I feel great about today.

Modern fast food

with a strong brand

is the fastest-growing sector

in the restaurant business.

It's worth £2.7 billion.

No wonder we have

four investors interested

in Tiger Bites.

Tonight, Scott and Lacey

will open to the paying public.

-Look, look, look, look.

-[gasps] That's our logo.

[Fred] And they're about to see

their new restaurant

for the very first time.

[Lacey] Oh, my God,

I'm so excited.

That is, like, real proper

restaurant stuff.

-[Lacey] Oh, I feel so proud.

-[Scott] I'm gonna take

a picture of that.

Sick.

-[Lacey sighs]

-Let's do it.

[Scott] I feel like I'm about

to walk out on a pitch

at Wembley.

Oh, I feel... [sighs]

Look at our tiger.

I love that...

Oh, I love that, too.

-Feels like it's my restaurant.

-It is.

[Fred] Over the last two weeks,

Scott and Lacey

have been working

with a designer

so that they can

show the investors

their vision for Tiger Bites.

So, where's the fryers?

-Are these the fryers?

-Look at the size of them.

[Lacey] They're beasts.

[Fred] For the next 48 hours,

the investors

will watch them work

under pressure...

Voila. Look at that,

first task complete.

All right, don't look.

Come, let's work.

You don't know

what you're doing yet.

[Fred] ...only then

will they decide

whether they're worth

an investment.

-Little bit nervous now.

Just a little bit.

-[Lacey speaks indistinctly]

I'm nervous about the size

of this restaurant.

[Fred]

Twenty-nine-year-old Scott

and Lacey, 28,

grew up in South London.

Yeah, we met at sixth form

and then we went on a date.

I thought it went really well,

she obviously didn't,

and I never got a call back.

[laughs] Um...

And then, yeah, didn't see her,

then bumped into her

a couple of years later,

and we went on another date

and got a call back this time.

And, yeah, we went out

for about six years quite well.

We set up Tiger Bites

while we were together.

And then we ran

the business together

for about six months

before we split up.

[Lacey] We just

didn't work out.

I think it all crumbled

when we moved in together.

But as business partners,

uh, Scott and I actually work

really well together.

[Scott] It's almost

been like a kid

when you have a messy divorce.

And now we're mates,

and we make it work

for the sake of the business.

[Lacey]

There's a lot riding on this.

And, ultimately,

it's the two of us.

It's a hard thing

to put your trust

in someone else.

He's a good friend.

[Scott] And as much

as we might say differently

when we have an argument,

neither of us could do this

without each other.

-[Bopp] All right, mate?

-[Scott] Yo!

-[Bopp] How are you doing?

Mate, it looks sick in here.

-[Scott] Yeah it is.

[Lacey squealing] Oh, my God!

-[Scott] Mate, look at this.

-[all speaking indistinctly]

-[Fred] 9:00 a.m.

-[Lacey]

Welcome to Tiger Bites.

[Fred] Scott and Lacey

have asked their team

to come up from London

to help them win investment.

[Lacey] Put the stickers

on the lids.

-Yeah.

-[continues indistinctly]

[Sophia] We all

want them to do well

because, at the end of the day,

we all work as a team,

and we're sort...

We're more like family.

[Lacey exclaiming]

-Super-fresh buns!

-Voila.

We've managed to find

a guy in Soho,

on the edge of Chinatown,

who made these

especially, bespoke, for us,

for today.

So, yeah, just salt the water

and then you add the chicken.

[Fred] There's just

seven hours till service

and Lacey needs to prep

her most important ingredient.

One of their main criticisms

was on the chicken,

so we've changed a few things,

we brine the chicken now.

I've changed the batter,

it's a thicker batter,

it's more spice,

it's more of

an American fried chicken.

Even if it's not

an 11 out of ten,

I hope they can see

that it's been vastly improved.

Scott and Lacey

want Tiger Bites to feel

like somewhere

they want to eat.

That's a smart move.

It's young people like them

who spend the most money

on eating out.

Morning, everyone.

-[Scott] Hello, Fred.

-[Fred] How are you?

-[Scott] Fantastic.

-[Fred] Wow.

Oh, I know, it looks so good!

-[Scott] Doesn't it?

-[Fred] Oh, it's amazing.

Just the kind of thing

we had in mind.

The investors,

they see the potential

in Tiger Bites

for a young market,

but when we were in London,

they were not convinced

about your bun and the chicken.

-What have you done about that?

-[Lacey] We've done a lot.

I've worked on the chicken

over and over and over.

I've done about 40 different

fried chicken recipes

over the past few weeks.

We're gonna brine it,

it's gonna be juicier,

-there's gonna be more flavor.

-[Fred] The brine will

make it moist.

-Exactly, the bun--

-[Scott] The buns.

Finally, we found a supplier

whose dough and buns

are amazing.

-[Lacey] They're incredible.

-It was the best one we tried.

The improvement, it's...

You can see it straight away.

So this is a new batter

for the chicken.

It's more of,

like, a KFC-style.

So, you've got

ginger, paprika...

I've put quite a lot

of ginger in

'cause I want the ginger

to come through

so it's a bit Asian-themed,

you know?

-[Fred] What about your buns?

-[Lacey] They're nice and fresh

and you can smell,

like, the fresh yeast.

-It makes such a difference.

-Yeah, no, it smells nice.

What's the difference in price,

compared to the other one?

-They're about 60%

more expensive.

-Sixty percent? Well--

-But they were cheap anyway.

Very cheap.

-You get what you pay for.

But there's always gonna be

room for improvement,

so we should

keep working on it,

and we are still

a young business.

-So I don't expect anything

to be that big--

-Youth is no excuse.

[chuckles] No.

Because the investors, tonight,

they're gonna invest £575,000

of hard cash.

Do you know what I mean?

It doesn't matter

that you're young

or that you're old.

-You've got an idea,

you've gotta deliver it.

-Gotta work for it.

I really like those guys.

They've got such great energy

and they are good fun.

But tonight, it all comes down

to the quality of the bun,

the quality of the chicken.

It's all in that first bite.

That Kung Fu Panda bun...

[exclaiming]

...has gotta kick some butts.

[laughs]

12:00 p.m. Five hours

till Tiger Bites opens.

They are going to be busy.

One hundred customers

have booked in for dinner.

[Lacey] They didn't have

the normal kimchi pickled veg

that I buy.

[Scott] What, there's no kimchi

in the Kimchi Slaw?

[Fred] While the investors

were unimpressed

with the bao buns and chicken,

the one dish they loved

was Lacey's Slaw.

[Scott] Doesn't look like

kimchi, bro, there's no way...

Nowhere near enough purple.

Should have

addressed that, man.

Can we do something about it

if I can find the kimchi?

[mutters] Yes, we can.

[Scott] Hello, mate,

you all right?

Kimchi's crucial,

and it's this certain kimchi

because the vast majority

of kimchi's made

using fish sauce.

However,

there's one certain brand

which doesn't use fish sauce,

so it's available

to vegans as well.

Everything today has to be

the best it can be.

Excuse me, have you got kimchi?

-[woman speaking indistinctly]

-No?

Excuse me, have you got kimchi?

-[woman speaking indistinctly]

-No? That's all right.

Last shop.

-Hello, mate,

have you got kimchi?

-[man speaking indistinctly]

Fish sauce, shrimp sauce,

fish sauce, shrimp sauce...

Eureka! How about that?

Last one.

[Fred]

In three-and-a-half hours,

Tiger Bites opens

to the Manchester public.

[Scott] Yo, yo, yo.

Got a little bit of kimchi.

-[Lacey] Did you check

for fish sauce?

-Yeah. [chuckles]

Sweetheart...

[Fred] Tonight's menu is aimed

at a big-spending

16 to 30-year-old market.

Five different baos,

each come with fried chicken

and exotic toppings.

They have crazy names,

and they are all £9.

Their PBJ

is Peanut Butter & Jelly.

That's satay sauce,

sweet chili jam

and crushed nuts.

Ooh-la-la.

The How Bao Dat

is chicken dipped

in bread crumbs,

served with curry sauce

and pickled ginger.

Taste the Rainbao.

It's topped

with colorful mango,

cucumber, carrot and mint.

And a classic

Kung Fu Panda bao

is served

with spicy sriracha sauce,

coriander, chili

and sesame seeds.

On the side, a portion

of loaded fries.

Cost: £5.

The investor's favorite,

Lacey's kimchi slaw,

is also £5.

And the menu

has a very clever twist.

Tiger Bites offers

a vegan version

of every bao for £8.50.

Amongst our friends,

probably half of them

are vegan and veggie.

So, I think to have somewhere

we can all go, all eat well,

all enjoy

the same sort of thing,

and no one has to worry

about feeling left out.

[Fred] It's two weeks

since the investors

tasted Tiger Bites.

Now, they are in Manchester

for a second helping.

Over the next two days,

they will test

Scott and Lacey's food,

service and business plan.

By tomorrow evening,

if they like what they see,

there might be

a fight to invest.

First to arrive

is Maurice Abboudi.

He's grown some

of the high street's

biggest names.

From takeaway

pizza brand Domino's,

to a chain

of sushi restaurants.

[Maurice] Tiger Bites

is a youthful brand.

The millennial market

is what drives

the future of the business,

Because if the millennials

like something,

they tend to grow with that.

So we've seen that

in the sushi business,

say, 20, 25 years ago,

there were hardly

any sushi operators.

That younger generation

buying sushi 20 years ago,

now in their 40s and 50s,

they're still buying sushi.

[Fred] Next to arrive

is Jane O'Riordan.

Over the last 20 years,

she's helped build Nando's

into a billion-pound

global restaurant brand.

Tiger Bites is on-trend

in several directions.

First of all, it's chicken,

chicken is protein-of-choice.

Spicy chicken,

even better, great.

It's also got a vegan option,

vegan is very on-trend.

And this is a concept

which can be produced

consistently, at pace,

from a semi-skilled kitchen

and replicated.

[Fred]

Renowned Mayfair restaurateur

Jamie Barber

has backed

a string of successful

dining brands.

[Jamie] I think us

as food investors

are always looking

for the spirit and energy

and vibrancy

that comes from the street,

and this certainly is

one of those ideas.

As I sit here today,

they've got to convince me

that the food offering

is amazing

and they've got to convince me

that they can deliver

a business plan

that makes sense.

[Fred] Last to arrive

is Will Shu,

founder and CEO of online food

delivery company, Deliveroo.

In the six years

since it started,

it's revolutionized

the takeaway business

in 13 countries worldwide.

I can definitely relate

to Scott and Lacey,

no question about it.

I remember what it was like,

my first year,

to go ask for money,

and people completely

didn't believe what

you were saying.

I actually have a lot

of empathy for people

in that position.

I'm here 'cause

I love the concept

and I love the entrepreneurs.

And I actually

do think it could be

a mainstream concept.

We see trends globally,

I think, ahead of a lot

of other people.

And I think bao

could be really big.

I don't know if it'll ever be

as big as the burger,

but I think it could be

a big category.

[Fred] Tiger Bites

opens for business

in less than an hour.

[Scott] No pressure, all right?

But if today doesn't go well,

there is no tomorrow.

They leave. So, make sure

their food is banging.

Of course, I know.

[Fred] Lacey will run

the kitchen tonight.

It's a big leap

from her previous career.

I left my full-time job

this year.

I was in childcare

for ten years.

Working with children,

it helps me when

I'm training staff.

I'm sort of nicely stern.

This has to work.

I'm not going back

to childcare. No way.

This is plan A, and there's

no plan B now. This is it.

[Scott] Five minutes, guys.

-[cameraman] How you feeling?

-Terrified.

And it's not often

you'll hear me say that.

Coming from

an Asian background,

the natural path for me

that everyone expected

was I'd go to uni,

get a good degree

and then go and get a good job.

It never really

worked out that way,

but this is something

that I'm fiercely

passionate about,

so there's absolutely no chance

that I'm letting this slip.

Any minute now, guys.

Scott and Lacey are about

to open for their soft launch.

Tonight, the customers

will only be paying half price.

Let's get everything put away,

clean, tidy, game face,

smiling.

[Fred] Normally,

this is an opportunity

for a restaurant

to find its feet.

But the investors

are coming for dinner.

[blows raspberry]

Everything's riding on it now.

Hello! Welcome to Tiger Bites.

If you'd like to come with me.

Everything on our menu

is available to meat eaters

and vegans.

When you're ready to order,

you can make your way

over to the counter,

place your order there.

Would you like any help

with the menu, guys?

The buffalo sauce has got

a bit of spice to it,

but it's offset

with the blue cheeses.

That's good. Scott is friendly,

and he's natural.

I like his approach.

-Look, we'll get two vegan,

and two non-vegan.

-Okay.

Can we get two

of the katsu curries, please?

Guys, check on.

First order of the day!

Two chicken Kung Fus,

one original fries,

one sweet potato fries.

[Bopp] Yeah.

Check on. Service!

We've got the vegan buffalo

and a vegan rainbow.

Oh, that's so good.

I've never had fried food

in a bao, that's a first.

I think thumbs up.

I need an original

with chili salt and

an original with sea salt.

Get the kimchi slaw, Deronee.

I'll do the fries.

Two chicken buffaloes

and a chicken katsu.

-I'm a bit too good for this.

-[both laugh]

As far as I can see,

everything is working

here in the kitchen.

What we need to see

is how it works over there

in the restaurant.

An hour and a half

into service.

[Lacey] Wow, there's a big

old queue over there.

[Fred] So many people

want to eat at Tiger Bites,

there is now

a queue for tables.

-We're starving.

-[both laugh]

-It smells nice. We just

want to sit down.

-[both laugh]

We waited about half an hour,

40 minutes, I think.

Tiger Bites is very ambitious,

and they filled

this restaurant tonight

with 100 customers.

Plus, they have takeaways.

-[cutlery falls]

-It's all right, my fault!

[Fred] Scott should be

controlling the floor, really,

and coordinating

and communicating

with all his teams,

and that is the issue.

-The thing is,

today is 50% off.

-Yeah.

And because it's 50% off,

they are ordering

the whole menu.

-And they are making

a night of it.

-Yeah.

[Fred] Okay,

I'll leave you to it.

[indistinct chatter]

Yeah, just say, "Guys, look,

if you don't mind,

we've got another reservation.

We need the table back."

We've got a bit of

a bottleneck, if you

wouldn't mind? Sorry.

[Fred] At last, Scott is taking

action to clear tables

and reduce the queue.

[Scott] We're a little bit

green behind the ears.

Sorry if the service

was a little bit slow.

[Fred] And he's just in time.

The most important guests

they'll ever look after

are about to arrive.

Tiger Bites has got

a lot of potential.

There's a lot of other

investor interest because

it's a great idea.

If I believe strongly

enough in it, I absolutely

will compete for it.

-Hello, hi.

-Welcome to Tiger Bites.

How are you?

-[Jane] Good to see you again.

-[Will] Hey, what up, Scott?

I have a lot of respect

for all three other investors.

-This looks pretty cool.

-Thank you very much.

If Tiger Bites really,

really impress,

it can definitely

be competitive.

And, hopefully,

for them, it is.

When you're ready to order,

if you'd like to make

your way to the counter,

-then your food will be

brought over pronto.

-Cool.

-[all] Well done. Thanks a lot.

-Thank you.

Right, so, I think we order

one of every side.

-'Cause I think we should

taste them all.

-[Jamie] Yeah.

-And in fact, we're gonna order

one of every burger, aren't we?

-Yeah, we are.

The investors are here,

by the way. Do you know that?

So, best behavior!

So, vegan maybe goes well

with Taste the Rainbow?

[Jamie]

I think Taste the Rain-bao.

-It's a... it's a joke.

-[all chuckle]

-[Jamie] Okay, I'm gonna let

you do the ordering. Go for it.

-[Will] Okay.

-Hi, there. You all right?

-[Will] Hey. How you doing?

-I was actually gonna have

a Kung Fu Panda with chicken.

-[Sophia] Yeah.

[Jane] In London, the food

underdelivered, to be honest.

The bao bun was soggy

and the chicken was dry,

and it just didn't

hang together.

And we were really

disappointed.

So, there is a lot

riding on tonight.

The product has to be great.

-Okay, is that everything?

-Oh, God, now we have to pay.

Last time we met

Tiger Bites, um,

the bao were frozen,

and I just was fairly

appalled by that.

So, I would like to see

a pretty big improvement

in the quality of the food.

Okay, then, guys, we have

the vegan popcorn chicken.

[Lacey] Same table,

chicken Kung Fu.

[Richard] We have

a chicken rainbao.

I thought I could see

big smiles, but they

haven't tried the buns yet.

Thank you.

That first bite needs

to combine the softness

of the bao with the crispiness

and juiciness of the chicken.

It just has to be perfect.

-Oh, first bite, first bite,

first bite.

-Oh, my God. Oh, my God.

[Scott] Oh, oh, oh.

That product has just got to be

the best bao you can find.

It has to be great.

The bao's definitely

better than last time.

Definitely better.

-The bao's dramatically better.

No question.

-[Will] Yeah.

It's very moreish.

That's what you're looking for.

I think the fact that

they've gone out of their way

and really stepped up

to get the buns done

speaks volumes for them.

I think they have made

a massive step of improvement.

[Jamie] I'm very conflicted.

'Cause I'm not crazy

about the product,

but I can see

that people like it.

This is awesome, though.

I'm no lip reader, but I think

I saw the word "amazing."

Definitely. About something.

It might have been

about a piece of cabbage,

I don't know.

But that's a good word.

How's everything going

for you guys?

What do you think

of the buns and the chicken?

I think the quality

of the product's

much better than last time.

[Jane] Much better.

We have spent a little bit

more money on the chicken,

and I think the brine

will help as well.

[Jamie] I remember being

blown away by this slaw.

-[Jane] Lacey makes this.

-[Jamie] Yeah.

It was great when

we tried it at the pitch,

and it's equally good.

Consistent and brilliant

is what you're after.

As long as there's been

a definite improvement,

then I've got a smile

on my face.

Lace-- Lacey. Gassed, gassed.

Gassed. Absolutely gassed.

-How are you, guys?

-Hey, how are you doing?

Everything okay?

Its just so much better.

So much better.

Is it so much better now that

you're considering investing?

-Probability went up.

-[Fred] Really?

The food came out quickly.

I think it feels right

to order at the counter.

You know, I like the fact

that it's very unfussy.

This all signals to me

good value and speed,

which were the two things

we were looking for.

Well, listen, guys,

thank you very much.

-See you later. Thank you.

-[all] Thank you.

I thought it was pretty good,

but I'm not going,

"That was a delicious

experience."

But the fact is everything

that was asked of them

during the pitch stage

they've taken on board,

and they've developed.

They tried different methods,

they brined it.

That shows that they're

responsive entrepreneurs.

There's a lot of food

for thought.

This was 100% better.

There's no question of it.

This was a dramatically

better bun.

The chicken quality

that we had was better.

So, it's a dramatic improvement

but still work to be done.

Lacey, thanks very much.

How are you doing?

Uh, I'm actually okay.

I think the answer to whether

or not it's a good investment

really comes down

to the discussion we have

tomorrow on the numbers.

And actually whether or not

the people behind it

are ready for a restaurant.

That's the question I've got

to mull over in my head.

Did you enjoy your food?

-I thought the food was

so much better than last time.

-Good.

I mean, you guys did

such an amazing job

improving it.

[Fred] Tiger Bites are still

in the game.

But Will has an important

question he wants answering.

Tomorrow at lunch,

I need to understand

how well this food travels.

So, tomorrow,

I'm gonna do a test,

fundamentally,

does a bao travel great?

Intuitively, it wouldn't

seem that way,

but I don't know.

We'll have to check it out.

-Hey, man. Thanks.

-Thanks, bro. See you later.

[exhales]

We've knocked

the first pin down.

We've still got another

massive day tomorrow,

important meetings.

So, get a good night's sleep.

Stay on the ball.

-Yes!

-Sick.

[Lacey] Good point.

[Fred] It's Tiger Bites'

final day,

and they're going to be

super busy.

First, they've got

a business meeting

with the investors.

Scott and Lacey must show

they know their numbers.

Then, a full-price

lunch service.

That £575,000 investment

still hangs in the balance.

"How to Pitch

Your Restaurant to Investors."

This was my reading.

[Fred] But before

their meeting,

Jamie wants to talk.

You know, I reflected

on it overnight,

and I couldn't really find

that I got myself

really behind the food.

If I'm an investor,

I've got to try and add value.

And that means that I've got

to live and breathe

and really, really

have faith in the food.

And unfortunately,

in this one, I just didn't.

So, on reflection, I just think

it's not an investment for me.

[Fred] All right, Jamie,

I understand.

You know, let's see

what happens with

the other investors.

-Great. Thank you. Bye.

-See you later, bye.

You've got all

the festival figures here.

Just in case.

-Morning.

-[both] Good morning.

-Oh! Look at you.

-[Lacey laughs]

Suave. Oh, yes.

-I've got some bad news today.

-Okay.

-Jamie's out.

-Okay.

-Just Jamie?

-Just Jamie.

So, you still have

three out of four investors.

This morning is all about

the business meetings.

You're gonna get

a grilling in there.

-Are you ready for that?

-Looking forward to it.

-See you later.

-[Lacey] Thank you.

[Fred] See you later.

[Lacey] Okay. [sighs]

How you feeling?

If it's not his kind

of investment or

his kind of product then...

it's understandable.

[Fred] As the remaining

three investors are

in competition with each other,

they'll each have one hour

with Scott and Lacey

to interrogate

their business plan

and financial strategy.

[Jane] They are asking

for £575,000

to open two restaurants

in very, very expensive

parts of London.

I think they might open

one for that.

I think that the numbers

tell me

that they don't understand

the numbers. [laughs]

And, actually, there's an awful

lot of work that needs

to be done.

[Maurice] Tiger Bites is

such an early-stage business.

But that's where

the opportunity lies,

is in identifying

something that is new,

something that could grow,

something that has

got potential.

[Will] We're a food

delivery business.

We work with 50,000 restaurants

around the world.

And what we do is,

we invite our top

restaurant partners

to take up occupancy

in our delivery-only kitchens.

And we bring them to areas

in which they don't have

a physical presence.

I think if Lacey and Scott

impress me enough,

I will definitely consider

not just delivery kitchens,

but also funding a restaurant.

There is quite a lot missing

from the plan.

What's the basis

behind your staff costs?

Manager and a head chef

about two and a half grand

a month.

And then the KP and three bar

and waiting staff

on about a grand each.

And have you got

front of house?

Okay, yeah, I didn't

factor myself into that.

[Jane] So, these costs

are very, very light.

You've probably got

about £75,000 a year

of other costs

which are not in there.

The sales, you're projecting

about 550 grand a year?

Projections on the gross hours

were fairly conservative.

Yeah, and have you got VAT?

-That was gross before VAT.

-That was gross before VAT.

I think you've got

to start thinking

the VAT does not belong to you.

It belongs to the government.

-It doesn't belong

to you. [laughs]

-It's not our money.

Whenever you're looking

at the numbers, I would not

even look at gross sales.

I was a little bit surprised

that they hadn't looked

at their numbers

a little bit more carefully.

Not understanding that VAT

needs to be taken off anything

that is sold in a restaurant.

They had not calculated that,

so, immediately, the sales

that they'd projected

were 20% lower.

Because everything

has got VAT on it.

Just in terms

of the two of you,

what do you think you need

from us to be successful?

We haven't been

doing it very long.

And, as you know, we've got

little or no experience.

But we're passionate,

and we're ready to be

molded to be a success

in this industry.

[sighs] There's quite a lot

still to do.

That's what

it feels like for me.

I think you've got

the beginnings of

a fantastic journey here,

and the brand is great.

But there's a huge amount

you need to learn.

Probably, for me,

I'm not gonna be--

Well, I know I'm not gonna be

the investor for you today.

I'm somebody who you

come and speak to

-once you've done

a bit more.

-Yeah.

-Thanks very much.

-You've been really helpful.

The numbers were,

at best, flaky.

I mean, [chuckles]

really flaky.

And there hadn't been

enough robust thought into it,

and they need

a lot more experience

at running restaurants

before they can

really understand

what that needs to be.

[Scott] It is disappointing

'cause we were

really keen on Jane.

But, you know, we've got

two more investors

who've got a wealth

of experience.

They're both still here

for a reason.

[Will] I'm not a restaurateur,

so my point of view's

going to be a little

bit different.

So, okay, tell me

a little bit more about

how well does

your product travel?

One thing we did notice,

especially with

the frozen buns,

is straight out the steamer,

they're nice and soft

and fluffy,

but once they start

to cool down,

they can go a bit hard again.

-Okay.

-Whereas now,

with the fresh buns,

fresh out the steamer,

they're soft and fluffy,

and they stay soft.

[Will] In order for me to feel

much more comfortable

about this,

I'd really want to understand

that this food is fit

for delivery as well.

'Cause that would need to be

a big part for the business

to succeed.

Yeah.

Jamie and Jane are out.

But Will and Maurice

are still in.

I think they believe

in the brand,

so there might still be a fight

to invest at the end of today.

At the end of their meetings,

the investors can choose

to spell out the offer

they'll make

if and only if they decide

to invest tonight.

If I was to invest,

it would be for

a hundred grand, give or take.

And it would be

for a proof of concept.

Then I think we need

to be able to say,

"Okay, how big can this get?

Can we roll this out?"

And at that stage, it would

require more investment

to really grow this business.

Yeah, I think that's, you know,

something that we'd be open to.

We're ambitious and we have...

We've got big dreams

for this business,

but the last thing

we want to do is run

before we can walk.

Yeah, but that's

no commitment at all.

I've still got to make

some decisions on that.

I'm gonna be looking

at the lunch service.

I'd like to speak

to a few customers.

-We'll see where

we go with that.

-[Scott] Brilliant.

My interest

is piqued, for sure,

because of the people.

And I think the product

can be improved to get it

to where it needs to be.

I am, in principle, interested,

but I'm not sure if that's

enough to actually make

a case for an investment,

so I need

to think that through.

So, you guys asked

for £575,000.

My view on that is,

that's a lot to ask

for a concept

that's relatively unfounded.

I would look at funding

maximum one site,

which would be about

200,000 to 300,000.

What we're looking for

was the initial...

around that sort of figure,

with a view to a little bit

more down the line.

-Put the bigger number down.

-Yeah.

I get it. It's cool.

Now, in terms of things

that I want to see further

on that lunch,

I definitely want to test out

the delivery potential of this.

So I'll bring

a delivery backpack.

And I'm also

just kind of curious

about eating this at lunch.

Yeah.

Definitely think Scott

and Lacey are people

that we could potentially back.

Obviously, we're talking

about funding a restaurant,

but for me,

where we can certainly add

a lot of value

is on the delivery side.

-We'll chat later on.

-Thank you very much.

-Thank you so much.

-[Will and Scott] Thanks.

We woke up this morning

with four investors.

We've got two left.

Still feeling good.

But we cannot get complacent.

I still need to make sure

that lunch service

is impeccable.

They need to be impressed,

otherwise, they're

gonna be out.

A quarter of a million

pound lunch.

Businesswoman by day,

chef by night.

This is it. One last

lunch service for Tiger Bites.

One last chance to convince

the investors they are

worth the money.

One last chance

for Scott and Lacey

to change

their fortunes forever.

-Any minute, now, guys.

-All right.

[Fred] Scott and Lacey

only set up Tiger Bites

a year ago.

An offer today

would change everything.

I put the majority

of my life's savings

into Tiger Bites.

I was gonna buy a house,

and I bought

a catering trailer instead.

Happy, happy. Big smiles.

My massive motivation

is to be successful,

not just for myself,

but for my mom and dad.

Because they stuck by me a lot

when I wasn't

the easiest person to stick by.

[Lacey] I don't come

from a family that,

you know,

starts their own businesses.

Its bigger than anything

I've ever done before.

And it will potentially

set me up for life.

[Fred] 2:00 p.m. The restaurant

is open for lunch.

Allez, Tiger Bites.

-[Ana] Welcome

to Tiger Bites. You okay?

-[woman] Yes.

[Fred] Today, 60 customers

are booked in,

and they'll be paying

full price.

I think we are gonna go for

the peanut butter and jelly.

Mmm. Try that.

Going well. Smooth, so far.

We're on top of the operations.

Think I am, anyway. [laughs]

I'm gonna be looking

to see what the customer

feedback is today.

-Hello, sir, do you have

a reservation today?

-Yeah.

[both laugh]

What they think of the food.

What their opinion is

on value for money.

Would they come back?

And finalize my decision

on that basis.

-Hello! How are you?

-I'm very good. Thank you.

Could I try the peanut butter

and jelly bao?

Just do that one for me.

Forget the rest for a minute.

Uh, so, this is

Maurice's order.

It's very important

that I get this right.

Shall I give him a big old bit?

Service!

-[Richard] Are you okay?

-Lovely.

-We have the PBJ.

-Lovely.

-Thank you very much.

-[Richard] Thanks. Enjoy.

Very good. Came quickly,

within nine minutes.

So, that was all good.

Let's eat.

Very crispy.

It's much crispier

than it was last night,

which is a great thing.

Um, it's moreish.

I think delivery is gonna be

a big part of this business.

I'm super excited

to see if this stuff travels.

Hello, Will.

So, what I'm gonna do

is take one bao

in their normal packaging,

ride around, take it out

and see what it looks like

and taste the food

when it comes out

of the backpack.

[Fred] As they are

in competition, both investors

are sitting separately.

Will's here, Maurice's here.

Investment's definitely on.

I can smell it. [sniffs]

It might just be

the bao buns, though.

Hey, Lacey. How you doing?

-Yeah, really good.

-Cool.

I'd like to try

one Kung Fu Panda in your

normal takeaway packaging.

I want to see, like,

if it's all put together,

does that make the bao

a little too moist?

Okay, no problem. To take away?

-To take away.

-Yeah, I'll do it next.

-Awesome, thanks.

-Won't be long.

[Fred] Before they back

any idea,

the investors always

conduct all-important

customer research.

How are you finding the food?

It's really nice. Quite fresh.

-So, how are you finding it?

-Amazing.

This is beautiful.

[Maurice] What do you think

about value for money,

just looking at it

and what you've spent?

Yeah, we just said that.

It's really good.

-Would you come back?

-Yeah, I would.

Thank you very much indeed.

The customers were happy,

and, ultimately, a restaurant

is about happy customers.

Those are the people

who are gonna come back

again and again and again.

And they'll keep you

in business.

-[Fred] Maurice.

-Hello.

[Fred] How do you

like the food?

It was better than last night.

-So, it keeps getting

better and better.

-It does keep getting better.

So, look, I think that now,

-the pressure

is on you, Maurice.

-Yes.

-You have to make a decision.

-I know. I know.

You have to decide

whether you want

to invest or not.

-Yeah.

-So, I'm gonna

give you a deadline.

-Okay.

-You have until

7 o'clock tonight

to come back

and make them an offer.

-Fair enough?

-Fair enough.

-Have a good afternoon,

Maurice.

-See you. Bye-bye.

I can absolutely see myself

working with Scott and Lacey.

In what capacity, I don't know.

That's something I need to go

and really think about.

I've got a few hours,

and I need to spend some time

looking at the numbers again.

Looking and thinking about

what is required to take it

to the next level.

-[Scott] There's your

takeaway, Mr. Shu.

-[Will] Cool, man.

-All right.

-[Scott] Cool.

[Fred] Now, Will wants

to conduct a special trial-run.

All right. Here we go.

[Fred] He needs to know

how the fried chicken bao buns

stand up to

the delivery process.

Usually, the average delivery

is around seven minutes or so.

My fear is that the moisture

might make the bao bun

a bit softer than it should be,

or a little wetter

than it should be.

So, we'll see what happens.

Oh, so, riding through

cobblestones.

Let's see how this...

food ends up.

There's Will.

Let me listen.

[Will] Let's try it out.

It's been about 15 minutes,

and I went over

a lot of cobblestones, too.

But it seemed to have kept

its form decently.

Bao doesn't feel too moist,

feels okay.

Is that okay? It's like, uh...

[Lacey] I've never had it

in a takeaway box

for 10, 20 minutes,

and then opened it

to see what it's like.

So, I hope it is good.

This is a big deal for him.

That traveled much better

than I thought it would.

It's still great.

The chicken was crispy,

the bun wasn't too moist.

I think this works

for delivery and takeaway.

-See you later, Will.

Thanks very much.

-Hey, thanks, man.

-Hopefully, I'll see you

in a couple of hours, yeah?

-[Will] All right, man.

I would say that

I'm much more positive

on the concept

than I was last night.

For sure.

But I have questions around

what's the use of my time?

And also,

the financial investment.

That's what I'm weighing

those two things up against.

Couldn't really have gone

much better, could it?

-I know.

-Well done.

Absolutely smashed it.

Well done for today.

We've done the best we can do.

All right, get back

to work now.

[laughs]

[Fred] Lunch is over.

Now, all Scott and Lacey

can do is wait.

They came here

looking for £575,000.

Will and Maurice now have

a deadline of 7 o'clock

to return with an offer

of investment.

Are you praying

to the Kung Fu Panda?

Pretty much. Pretty much.

[Fred] If they both come back,

Scott and Lacey will have

to choose between

competing investors.

But if no one comes in,

they will leave empty-handed.

[Scott] Keep thinking

I'm seeing things.

People moving behind there.

Then realizing no one's

eight foot tall.

-[Fred] Will.

-[chuckling] Will.

-Yo.

-Hey. How's it going?

-[both chuckle]

-Good.

-Better.

-How are you?

Good. I'm really good.

Your hands are a little sweaty.

Just a little bit.

Right, guys.

It's seven o'clock.

The deadline has passed.

There's a huge amount

of disappointment

in not being able to invest

in people like Scott and Lacey.

The product still needs work.

The customer acceptance

was good,

but fundamentally,

the business model

is not there.

They need a little bit more

building of the foundations

of a business.

It's a real shame

that I've come to

the decision that I have,

but it's based on hard facts.

[Fred] Deadline has passed.

I think that we need

to put them out

of their misery, Will.

So, can we please hear

your vision and your offer

for Tiger Bites?

I love that you guys

improved the product so much.

-Thank you very much.

-Thank you so much.

Now...

I cannot give you

an offer for...

a restaurant.

I don't think either of you

are ready for that quite yet.

I think there's a lot to learn.

However, what I am

prepared to offer you,

and I think

this is super exciting,

is a spot in one of our

delivery-only kitchens.

In this way, you can reach,

immediately, tens of

thousands of customers

on our platform from day one.

My hope is together,

you know, we can help

raise capital for that

bricks and mortar restaurant

down the road.

So, that would be my aspiration

for the both of you,

and I hope you both

can share that.

I think it sounds like

a wonderful opportunity.

I'm really, really happy

to work with you,

-and...

-Yeah.

And to get things done

and to build the brand.

So, are you accepting

his offer?

-One hundred percent.

-Yes, we are.

-That's amazing.

-[Lacey] Amazing!

-I'm gonna get some champagne.

-Happy days!

-Will, thank you very much.

-Let's hug.

-Let's hug.

-That's awesome.

-Thank you so much.

-I'm really excited.

-So are we.

-[Will] This is gonna be big.

That was awesome.

That was, uh, a ton of fun.

I'm super excited

about the concept,

I'm so glad they took my offer.

And we'll see

where it all leads.

I'm excited for the future.

[Lacey] Oh, this is a good day!

-Awesome.

-Yes.

I'm so pleased.

I can't believe that...

Yeah, he can make

our dream a reality.

-Like, the geezer's--

-And he's going to.

The geezer's got the capability

to open every door.

-Shall we have a toast?

-Yes, please.

-Indeed.

-To Tiger Bites.

[all] To Tiger Bites.

-And to Will Shu.

-Scott and Lacey.

Brilliant.

What an amazing ending.

Scott and Lacey came here

looking for a restaurant,

but Will's offer really fits

Tiger Bites like a glove.

That was sick, what you done.

Sick. Absolutely gassed.

[laughter]

How do you actually keep

on top of cost of sales?

I think its just kind of

a waste of time.

Its quite brown to look at,

and sitting in a dark gray bowl

is just a bit gloomy.

That's one of the best dishes

I've had this year.