All language subtitles for The.Genius.Paik2.E01.231029.720p-NEXT

(CEO Paik's restaurant in Spain)

- Soju? - Soju? No.

No.

Soju?

Soju? Do you know soju?

(Laughing)

No time to talk until I serve the food.

(To talk about me)

I think I need to visit them.

- What? - Okay?

If you go...

(Speechless)

- I'll be right back. - Okay.

Take care of it.

- Okay. - I'll be right back.

(Where is CEO Paik going?)

(In the meantime,)

(somewhere in the same city,)

(CEO Paik's another restaurant)

Hello, boss.

How's it going?

Do you think you can sell 1,000 combos?

- A thousand... - We can do it.

With alcohol...

and food, we can sell 1,000 combos easily.

Hey. Don't...

leave the gimbap in front. It's messy.

Stop joking. Be serious about business.

We're out of beer.

The food is disappearing. We only have four left.

Where did he go? Did he leave?

Did he leave?

We're out of sweet and sour chicken.

(Jang Woo has a lot on his mind.)

- No. Bear with me. - It'll pop out.

- What do we do? - No!

Manager.

(The Genius Paik 2)

(Lee Jang Woo)

(John Park)

(Kwon Yu Ri)

(Lee Kyu Hyong)

(Fabri)

(Hyoyeon)

(Eric)

(Paik Jong Won)

(A month ago)

(Incheon International Airport)

(CEO Paik arrived at the airport.)

"Counter for CEO Paik."

What is that?

My goodness.

(In one corner of the airport)

(Counter for CEO Paik)

(Counter for CEO Paik)

What is this?

Anyway, you...

I need to open it, right?

(The computer front)

I'm not familiar with machines... This way?

(This machine is called a computer.)

(Counter for CEO Paik)

(Enter your ID.)

ID?

(ID)

You spent a lot.

Give it to me afterward. What's the ID?

Do you know my ID?

(Suspicious)

ID?

I can't expose my ID.

(He types in his precious personal information.)

Do you know this?

I failed. My nickname?

What's my nickname?

Business Genius?

(It suddenly turns into a room escape.)

That's not it.

Could it be... No.

Let me try CEO Paik.

(Wow! You failed. What's my nickname?)

"Wow! You failed. What's my nickname?"

(WOW)

Oh, no way!

This can't be.

Give me a break.

(Enter your ID: Restaurant Business)

It can be? Oh, this was it.

(CEO Paik! Congratulations. You logged in!)

Gosh.

(Stage 1. Survive in Morocco)

Would you try the taste of Morocco?

(They failed to reach the goal.)

(Accomplish the annual sales of 500,000 dollars.)

(In Italy)

(They failed to reach the goal by a hair.)

CEO Paik lost two lives by failing to reach the goal...

in Italy and Morocco.

Now with the only life you have...

Why is it being so serious?

Was it a failure? Others said I did well.

But the life... It hurts my feelings.

As I see the word, challenge,

it makes me have a desire to win. Next. Okay.

(Desire makes him move.)

If you click, the ticket to the next stage will be printed.

Okay!

(Being printed)

Was it a printer?

(The ticket to the next stage is being printed.)

Oh, it was.

(The ticket to the next stage is being printed.)

Oh, it was.

Why it's always a place where I don't know about?

(His third stage is...)

(San Sebastian)

San Sebastian?

San... Se...

(Searching)

It's in Spain!

Spain... I've been there a few times before.

I need to transfer from Madrid as well.

Oh, Spain. That's nice!

They often enjoy daytime drinking.

(First, he likes it.)

It would only be good if I go there for a vacation.

But I doubt it would be good for a business.

For your information, people there don't know about me.

(In the meantime, a tool is getting ready.)

(We're on the move to get it.)

I'm not sure about our business,

but there are a lot of delicious food.

The city is famous for its wine.

(It's 10 meters away.)

I heard their tapas is awesome.

(Not knowing the tool behind him, he enjoys talking about food.)

Then, the next famous thing in this city is...

Oh, gosh! Darn!

Oh, gosh!

(Flinging it in rage)

My heart...

Good day.

You heard me swearing?

(Yes.)

What the heck is this?

(Though I swore against my will...)

(He accepts this reality.)

(Spain has many different charms.)

(Going through the view we all know about Spain,)

(they move to the north, the Basque Country.)

(The somewhat unfamiliar city to us)

(San Sebastian)

(It's where many people in Europe visit to see its beautiful sea.)

(A city like a hidden gem)

(With its International Film Festival,)

(people enjoy a variety of festivals,)

(and the city gives life to everyone.)

(But there's a hidden reason people visit this place.)

(It's because of the delicious food in the city.)

(The true taste of the ingredients that comes from)

(the best natural environment)

(Here in the city called the paradise of taste,)

(you can see many people who visit the city only for food.)

(It will be revealed a little later...)

(why the city is called the city of paradise.)

(The flag of the Basque Country)

(His tongs have arrived.)

(The Genius Paik has arrived in San Sebastian.)

(He is dropped somewhere in the middle of the food street.)

You see a lot of restaurants there, right?

Would you point out any of it?

- Anything? - Yes.

- Why? - Please, would you?

- There! - It's a Michelin Star restaurant.

You are lying. Then, that one!

(How about that?)

Michelin, again.

Seriously?

The city has the largest number of Michelin restaurants in the world.

- You mean San Sebastian? - Yes.

- Geez. - So we can say you compete...

against Michelin restaurants.

How could we compete against them?

(His face hardened.)

Why do you put me...

(Why do you throw me into confusion?)

(Here, San Sebastian is...)

(only one-tenth the size of Seoul.)

(But in this small area,)

(there are 27 Michelin Star restaurants,)

(including one Michelin 3-star restaurant.)

(Here is the most fierce battlefield for taste)

(with many Michelin Star restaurants competing with one another.)

(Because of its competition,)

(even average restaurants here become the Michelin Star level.)

(In San Sebastian, the city of taste,)

(where the restaurant business has reached its top,)

(The Genius Paik 2)

(Can CEO Paik survive?)

(Embarrassed)

I think we came to the wrong place.

(He checks the environment himself.)

Today is a special day or something?

(The street is full of restaurants and guests.)

There are so many people in everywhere, right?

It's awesome!

(As soon as he takes a step,)

It's all Michelin, seriously.

(he finds a Michelin Star restaurant.)

(It's where he saw at first over there.)

(The red sign proudly shows that it's a Michelin Star restaurant.)

Here again.

(As he goes to another alley, he finds again.)

Michelin, again!

(He finds another Michelin.)

Here again.

I can literally see it everywhere.

How is it possible to see Michelin restaurants in this dense alley?

Michelin, again!

The next one too!

(The one next to it is Michelin too.)

You are right.

(It's an unusual scene to see Michelin in a row.)

Maybe, they just put the sign, no?

- No way! - It can't be, right?

Never!

There are so many! That made me even think about it.

But why dampen my spirits first?

I have no will to fight.

(He is dropped in a pretty tricky place.)

(Then, where is his restaurant in the city located?)

We are in Gros, an emerging food street.

- Gros? - Yes.

(It's Gros, a food street.)

(From the first restaurant in the alley, he sees the Michelin.)

They have Jamon Iberico.

Yes.

(He professionally starts checking the menu.)

That's all I can read.

What am I supposed to do when the first place is Michelin?

(The entire map of the food alley)

(Michelin)

- Here. - A Chinese restaurant?

A Chinese restaurant.

(He found a Chinese restaurant.)

I need to see the food price of the Vietnamese restaurant.

(He found a Vietnamese restaurant across the road.)

Oh, a Japanese restaurant too.

It's Shibuya Ramen restaurant.

(He found a Japanese restaurant.)

Oh, Chinese, Vietnamese, Japanese. Everything is here.

It's a traditional Spanish restaurant.

(He found a traditional Spanish restaurant.)

What does the "Yum" have?

I heard it's a very popular restaurant.

- A franchise? - Yes, a franchise.

(All the area here is filled with restaurants.)

(After he looked around the food alley,)

(a Michelin restaurant, a dessert cafe, a burger restaurant, a bar,)

(a Japanese restaurant, a Chinese restaurant, and more.)

(he realized it was a battlefield full of amazing restaurants.)

(Of course, there's no Korean restaurants.)

(It seems it's not easy to compete with them.)

Some of them are not popular. It's out in the market.

Your restaurant is around here.

Around here?

That shouldn't be the one.

This shop is closed.

That closed shop is...

Really?

(A restaurant that went under appears.)

(A closed down restaurant which feels spooky)

("For lease" signs pasted all over)

(This is the Spanish branch of Business Genius.)

It closed down.

Yes, it obviously closed down.

(CEO, welcome.)

(The new owner of the restaurant is frozen.)

- Gosh. - This stage...

Yes.

will be you trying to revive the closed-down restaurant.

(The first stage has opened.)

(In the best food street of the city of gourmets,)

(have a sales competition...)

(with the street's representative restaurants.)

Did you already pick the restaurant without giving me the choice?

(Start from a closed-down restaurant...)

(and compete with other restaurants in the street in sales!)

(Become the leader of the food street.)

(Episode 1: CEO Paik Lands on the City of Stars.)

I'll give you the key of the restaurant and the capital.

Gosh, there's a lot of coins.

(Start up cost: 30,000 dollars provided,)

(12,000 dollars profit from Naples, total of 42,000 dollars)

With this money,

(With 42,000 dollars of capital, he needs to remodel too!)

I need to do the interior design as well?

Let's have a look first.

- Can I go in? - Yes.

(He starts to analyze the restaurant to remodel it.)

(He tries entering the building.)

(The shutter won't open.)

The restaurant is rejecting me.

(It was an automatic shutter.)

I like this.

Gosh.

Look at the cobwebs.

(The signs of the time it was abandoned for several months)

It opens after two turns.

(He finally enters the restaurant.)

Gosh, what is this?

Rather than a restaurant,

it looks like a bar.

(CEO Paik is flustered when he sees the inside.)

(He turns on the lights first.)

The shop must've been abandoned for a long time.

(The inside isn't structured like a restaurant at all.)

(There's a big bar placed at where tables should be.)

(And what welcomes CEO Paik...)

(is the inside that is not managed at all.)

(The ceiling is filled with cobwebs.)

The problem is,

the restaurant itself is small,

but there is a pillar like this in the middle.

This place has a bad condition as a restaurant.

If it were me, I would never take over this restaurant.

Honestly, the inside was a lot more serious...

than when I looked at it from the outside.

It's a very bad condition...

to make sales.

How can I make sales here?

(It's not good enough to go against the city of Michelin.)

(And the kitchen)

They do have kitchen equipment.

Yes.

A griddle and a fryer.

I think this place was a burger restaurant.

The menu was here.

(Previously, they actually sold burgers.)

(Business Genius analyzes the menu seriously.)

(Why did the previous restaurant go under?)

(There might be hints here.)

"Combo."

"Quesadilla."

It's a bit like that.

"Sandwich, nachos."

That's right.

(He seems to have finished checking something.)

(He finishes analyzing why the restaurant went under.)

It's a bit...

If I may jump the gun and evaluate...

We saw the customers' age range on the way.

There are middle-aged to elderly in the afternoon...

and younger people in the evening.

But the menu...

(But the menu composition in question...)

is what younger people would like.

Where did all the young people go?

The customers are all elderly.

(CEO Paik found out that most customers were elderly for lunch.)

(But when you check the menu...)

(Sandwiches)

(Burgers and tacos)

(The menu is targeted towards young people.)

The vibe of the restaurant and the menu...

wouldn't have attracted the elder population during lunch.

The sandwiches are 4 to 5 euros.

It's not expensive. Right?

The menu is good for fast turnover rates,

but they wouldn't have had one in the afternoon...

because there were mostly elderly,

and in the evening, instead of having fast turnover rates,

they would want to enjoy themselves and have dinner,

but the food was too cheap for that.

(The prices are low, so they couldn't make money.)

(Is Business Genius' analysis correct?)

(The staff members interviewed the previous owner.)

If I think about why the business went under now,

the concept of the restaurant was focused on young people,

but this place had a lot of elderly.

The menu was far from what they had expected.

(The failure of targeting that CEO Paik pointed out!)

And this place has a lot of rich elderly.

Younger people are not rich enough, so they don't order a lot.

(That was why the price was cheap.)

(It is in line with what CEO Paik analyzed.)

But what should we do here?

I can't remove all of this.

I need to keep this.

This is bad.

What should I do?

(He starts working on reviving the restaurant.)

(CEO Paik only has 42,000 dollars.)

(With the limited amount of capital,)

(he has to revive the business that went under.)

I'm distraught.

(The most effect with low cost)

(That is CEO Paik's current worry.)

Firstly, I should repaint it in a different color.

It's too dark.

If it's bright, it would be easy to spot from afar,

and it won't look gloomy.

Since other restaurants are mostly white,

yellow would be fine too.

If you color the walls, it would be very eye-catching.

All the parts in front.

(Low-cost remodeling 1: Change the mood completely...)

(by repainting which costs little.)

(Something else he can do with low capital)

Can it be brighter than other restaurants?

Even now, the other restaurants are bright inside, right?

Let's make ours brighter.

(Setting up more lights, which is cheap!)

Yes.

(Low-cost remodeling 2: Catch people's eyes...)

(with bright lights.)

In the end, the point of this restaurant is here.

The only point.

(Currently, it is a meaningless whole glass window.)

(The usage of the whole glass window that was changed ingeniously...)

(will be revealed soon.)

(And the most important decision remaining)

(What kind of restaurant will he open here?)

(On top of it, he has limited budget.)

I'm distraught.

(On top of it, he has limited budget.)

(So he cannot change much of the facilities inside.)

(After long consideration, the new restaurant is decided.)

A bar.

A bar.

(A Spanish bar?)

The first word that comes to mind when I think about Spain...

is daytime drinking.

(Daytime drinking)

They have already started here.

(It was when he was checking the commercial district just now.)

(He spotted a table enjoying daytime drinking at the entrance!)

(Other tables were daytime drinking too.)

- Hello. - Hello.

(People enjoy daytime drinking as a group.)

(Daytime drinkers welcoming him heatedly)

What time is it that they're drinking already?

(Current time 1pm on weekday)

(Amazed)

(Even though it's an afternoon on weekday,)

(the whole street is filled with daytime drinkers.)

(They're so serious about drinking...)

(because they consider liquor as a type of beverages...)

(like coke or coffee.)

(Because of that, most restaurants run bars at the same time.)

(The universal format of a bar and a restaurant together)

(Thanks to that, Spain has the most bars in the world!)

I'm going to do a bar.

But in Korea, a bar sounds strange.

Unlike how it is in Korea, this is what it's like here.

So I'm going to do a bar which sells Korean food...

that goes well with local liquor.

As you know, it is one of my specialties.

I can't not use this. That would be a waste.

(Low-cost remodeling 3: Choose a bar-related business...)

(to save the cost for the interior design.)

(And after a few weeks)

(The day to check the completed restaurant)

(They are here...)

(to take over the city of gourmets of Spain.)

(Paik Jong Won, the CEO)

(Kwon Yu Ri, that employee from Naples)

(Lee Jang Woo, that employee from Naples...)

(although he's grown a bit bigger)

(John Park, the employee who spoke Italian.)

As for the new employee...

Did you get someone?

- Amazing. - I got a list of candidates.

(New stage special)

(You get 1 chance to pick a new employee.)

(Pick 1 out of the 3 cards.)

Place it upside down.

- Okay. - Don't open it. Put it facing down.

Put it facing down.

- Put it facing down. - Okay.

(Glancing)

Do you know this person?

This is amazing. I thought about this person.

- I thought about this person. - Who is it?

- I really thought about him. - We can do this.

- Gosh. - Seriously?

(The person she thought about appears.)

- You startled me. - You startled me.

(Congratulations. You've picked Beautiful Lee Kyu Hyong.)

(He's older, but he can become an assistant.)

(Remark: CEO Paik's wife's junior)

(We secretly reveal the 3 candidate cards.)

(From the scene-stealer Haerongi that captured everyone's heart...)

(to a serial killer with multiple personalities)

(He takes over the musical industry with his outstanding acting skills.)

I'm good at my work, like to drink, and am having a break now.

(Special hiring, the new employee Lee Kyu Hyong)

(He was introducing himself.)

Nowadays, I drink whiskey. I call the liquor company.

"Do you have this liquor?"

"How much are you willing to sell it at?"

You can only buy from the business...

which has the rights to sell at wholesale price.

He is my university senior.

We went to university together.

I got to know him after I got married.

He's very close with my wife.

We went to the same elementary, middle schools, and university.

(Madam So's elementary, middle schools, and university junior.)

- Elementary, middle, university. - Amazing.

(They even go camping together.)

I was actually nervous,

but now I have a newbie I'm comfortable with.

(Junior assistant, Lee Kyu Hyong, 39 years old)

What's the name of the restaurant?

- Please think about the name. - You need to come up with a name.

Isn't "Restaurant Where You Drink" fine?

- Use it as the name? - Yes, "Restaurant Where You Drink."

(Their core concept is a restaurant where people drink!)

(If it's "Restaurant Where You Drink...")

What about "Bantxu?"

(What about "Bantxu" as the name?)

- "Bantxu." - That's good.

- "Bantxu" sounds good. - It's pretty.

The name sounds pretty.

- "Bantxu" is... - Yes.

- "Bantxu" is... - "Bantxu" is nice.

(CEO Paik likes it too.)

(Bantxu was born like that. They're going to meet it soon.)

- There it is. - Gosh.

(Amazed)

It's pretty now that it's white.

Bantxu.

(It redecorated itself to take over the food street.)

(A new Korean bar, Bantxu, appears.)

(San Sebastian's first Korean bar and restaurant.)

(The closed down restaurant looked too dull before.)

(It changed fully into bright yellow.)

(It was colored in bright yellow both on the inside and the outside.)

(It stands out from other restaurants.)

(The inside which was too dark...)

(became brighter and neater with bright lights.)

(They unblocked the whole glass window!)

(The restaurant which wasn't very visible...)

(both on the inside and the outside...)

(was made more visible by removing those parts!)

(TV moved)

(To save cost,)

(they used the tables that were already there!)

(They used the bar as it was to save cost as well.)

(The Korean bar Bantxu has finished decorating itself.)

(What kind of business will unfold here?)

- Bantxu is pretty. - This is our restaurant.

- We're here again. - It's our restaurant again.

- We're starting again. - We're here again.

We're here again.

- We're here again. - The outside...

- is really nice and spacious. - Yes, the outside is really nice.

- It's pretty. - Isn't the inside quite big too?

- It's big. - It's very big.

It looked very small last time, but after making it bright...

It's big.

(Very satisfied)

It even has a bar.

(He stands at the back of the bar for the first time in his life.)

This is a bar.

(The newbie reacts at the mention of a bar.)

- It really is. - It has a nice vibe here.

The bar is important for us.

(In charge of the bar)

(The moment where the newbie gets his post for the first time)

(He rummages the drawers in excitement.)

- This? - Here.

- Here. - The kitchen is small.

- The kitchen really is small. - Yes.

The kitchen is really small.

- We need to plan how to move well. - Gosh, this...

- It looks like we'll sweat a lot. - Jong Won,

- it will be hard for you. - This is no joke.

Sweat... I'll lose a lot of weight here.

The kitchen is very small.

Let's sit outside for now.

(The capital remaining after the renovation is returned.)

Don't be happy.

(Opening the precious capital)

What's that?

You should've just put them in an envelope.

There are coins too.

(The exact amount down to coins is returned.)

(The total capital of Bantxu was 42,000 dollars.)

(The amount of money used for the renovation is...)

(Electricity and lighting: 10,500 dollars.)

(Woodwork: 7,200 dollars. Painting: 6,000 dollars.)

(About 37,000 dollars spent in total)

(The remaining capital of 5,000 dollars is returned.)

(And an unknown car key?)

- That is... - Is that the one?

- This is amazing. - Is it that car?

(Special support for commuting, Bantxu car)

(It will travel in the city of gourmets together.)

(It is not a labor office car.)

This place is very pretty.

- They renovated it well. - They renovated it well.

I go well with yellow.

- You're right. - A lot of my successful brands...

used yellow.

Hanshin Pocha was initially yellow.

Really?

(That is right.)

Just in two months after I started it...

It was incredible.

Cart bars became popular in Gangnam.

Later, that became the hottest town.

(Grinning)

(The myth of Korean cart bars)

(What if he opens a bar in Spain?)

Firstly, after the shop is finalized,

analyzing the commercial area comes first, so I'll do that.

Once that's done, I need to decide...

what liquor would be suitable for that commercial area.

Once that is decided...

(CEO Paik putting up a bar in Spain: 1. Choosing liquor)

(1. Choosing liquor)

If I can do as I like, I would like to use this chance...

to inform them about Korean liquor,

and I studied a lot about it too.

But there's no need to rush.

If people here get to think,

"The liquor we normally enjoy..."

"such as wine and beer..."

"go well together with Korean food."

I think that's effective enough.

We should get rid of the obsession...

of pairing Korean food with Korean liquor.

(The harmony between Spanish liquor and Korean drink snacks)

(They're going to fill up the drinks menu with local liquor.)

Let's buy food from the restaurant next door and explore. Let's go.

Okay.

(CEO Paik's restaurant)

That beer looks great.

(Aiming for the restaurant right next to theirs)

There are so many people here.

(The restaurant is full of customers at 2:30pm.)

If you didn't study that area extensively...

or you're not perfectly prepared,

just follow the restaurant that is doing well.

Not the menu, but how they run their business.

That's the easiest way.

Since this restaurant has quite a bit of customers,

check their drinks prices.

We can follow their prices for drinks.

And we can use a similar sales approach too.

(They plan to reference some types of liquor and the pricing.)

I'll get the drink of summer, tinto de verano.

Me too. I should try it.

Or there's beer mixed with something like lemonade. Clara.

(Spanish enjoy cocktails in summer.)

(Among them, the representative cocktails...)

(are tinto de verano and clara.)

(Tinto de verano)

"Tinto" means red wine and "verano" means summer.

(Cold red wine to enjoy in summer)

(Clara is beer plus lemonade.)

Adding lemonade to beer.

(Also called "lemon beer")

(They order tinto de verano first.)

(The owner starts making it.)

You shouldn't be sitting down here when you're going to do business.

(The person in charge of the bar goes to learn how to make cocktail.)

(Studying from the 1st row of the bar)

(Add ice and lemon into the wine glass first.)

The wine is Rioja's.

(Being nice to the competitor)

Yes.

(Pour red wine until one-third of the glass is filled up.)

(Serious)

(Next, pour all the lemonade.)

You need to add one whole bottle.

(Stir it so it's mixed well.)

It smells like sangria.

(The wine of summer, tinto de verano, is completed.)

He's bringing them himself. Nice.

Nice, you should practice.

You look like a waiter working here.

Making this is simple.

(He even gains confidence.)

It's so nice.

Why is it sweet?

- Did he add tonic water? - It just tastes like a drink.

It's wine tonic.

- It's wine tonic. - Yes.

- It's perfect for summer. - It's so nice.

- You can drink it when it's hot. - That's right.

I think they mixed it to drink it cold.

It's good for clearing remaining wine.

Drink clara.

That sounds good.

(For clara, pour lemonade until the glass is one-third full,)

(and fill it up with draft beer.)

(Lemon-colored clara is completed.)

The ration must be important.

They're almost half-half.

It's Hoggarden but much more delicious.

Sweet drink.

It tastes like juice.

(Most common cocktail that can be found anywhere in San Sebastian)

(Decided to add clara and tinto de verano to the menu!)

(Drink menu. Wine? Beer? Cocktail?)

(Drink menu. Wine? Beer? Cocktail, clara and tinto de verano)

(Added two nationally popular cocktails)

(And for the rest of the drink menu?)

Since there are so many wineries here...

if there is a winery nearby, it would be good to...

get introduced and bring in the local wine from there.

I think it's a good idea to bring in wine.

Apparently there are a lot of breweries here also.

They sell kegs.

(A region with lots of craft breweries!)

Rather than going with nationally known brands...

going with the local wine based on the region seems to be...

Alcohol that represents the region.

And every time we go to a new area, we can find a local alcohol...

to represent the area, and prepare in that way.

I think we probably should go in that direction too.

(An hour distance from CEO Paik's restaurant.)

(Follow the long and narrow road along the vineyards...)

(and you'll meet this cute little winery.)

Oh wow.

(Getting the perfect amount of sun to grow excellent grapes...)

(so you can make great wine.)

(Where the grapes are getting ripe.)

This will be the variety that's...

local from this area.

She says they make it with only the grapes that grow from here.

(What is a txakoli?)

(A well known white wine from Basque Country.)

(It's known for its high acidity and the carbonation.)

(CEO Paik came here looking for the local txakoli.)

Oh it's so nice to get to go in here.

(Inside of the winery...)

(there is a secret room.)

(The wine storage area.)

They ferment their wine in stainless steel tanks.

Oh they use stainless steel.

We're going to make a txotx.

(Txotx.)

(Using your empty glass and drinking the txakoli in the tank.)

(Using your empty glass and drinking the txakoli in the tank.)

Yes.

Do we pour the leftovers on the ground?

Here we go.

(As they pour the leftover wine on the ground...)

Why are you throwing that away? What a waste.

Okay, go.

(Sorry.)

- Hello. - Perfect.

Your turn.

Ready.

One, two.

You can't even do this one thing right?

I'm sorry, sir!

Hahaha.

This is my first time drinking it out of the tank.

The aromas, you can even smell it from here.

So, is this under a year?

Yeah, exactly.

- This is from last year. - 2022.

From 2022, exactly.

It almost feels like a grape juice.

It's so fresh.

Exactly, so fresh.

(Tasting complete.)

(Now it's time to consider the contract.)

I don't think they'll give us a discount unless we buy a lot.

But it's not like we'll be operating for a long time.

(CEO Paik has a lot to consider ahead of the first contract.)

How much did they say it is?

Ask if they care about our price.

See if we can charge little for it.

And ask if it's being sold at many other restaurants in San Sebastian.

How many bottles do we need to take?

Seven euros.

(After long consideration...)

Manager, go and make the deal.

Should we go ahead?

120 bottles.

We should be selling about ten bottles a day.

So 60 roses and 60 whites, right?

We're thinking 60 bottles of the rose...

- and 60 of the blanco. - Okay.

Do we need to sign a contract or anything?

- No, just card. - Just card.

We just have to pay for it.

(Just the payment please.)

Tell them we need a contract.

We're an official business.

I think she's showing us a sample.

Sixteen, right? Do you need another bag?

- Sixty. - Sixteen. One, six.

Oh, sixty!

- Six, zero? - Sixty.

Ah, I thought sixteen.

Sorry.

That's why she didn't need a contract.

Sixteen? His pronunciation must be off.

(We ended up signing a contract as an official business.)

Txakoli.

Txakoli.

(Drink menu. Wine, txakoli rose and white.)

(Beer, Cocktail, clara and tinto de verano)

(Added two different types of txakoli.)

(Looks like a normal factory at first glance.)

It feels like we should be drinking a beer here.

Yeah, seriously.

It's very hip.

(They produced over 200 different beers over the years.)

(Focusing 80% of their production into the Basque Country.)

(The brewery that represents the Basque Country.)

(Time to find the beer that goes well with Korean food.)

- Hi. - Hi, Weston.

- Nice to meet you. - Nice to meet you.

- Weston. - Nice to meet you.

Nice to meet you too.

Nice to meet you.

Wow, they've got a beer vibe.

Seriously.

It's cool inside.

(The interior has brewery vibes.)

Hope you like it.

First thing when we arrive is beers.

- You can try the beers. - Great.

Is this a lager?

- The color is so nice. - The color looks like a lager?

That's a lager. The first one.

Yes, it's a lager. Lagered ale?

If you want ale, we can try some.

- Different ones? - Oh.

It's good.

It's very crisp.

- It's really good. - It's good.

- It has a good flavor for a lager. - It's nice?

- Nice. - Thank you.

- This must be the ale. - This one is the pale ale.

- Oh pale ale. - This one is the IPA.

Lower alcohol, and higher alcohol.

- How do I say it... - It's smooth.

- Yeah, it's smooth. - Exactly.

It has a flavor, but it's smooth.

It's pretty light.

The pale ale is nice.

This type of beer, it cannot have...

this tastes like more.

More body to it.

It's kind of a New England IPA.

Oh, New England.

This one is a sour beer.

- It's uh... - Mango, Lychee.

- All of this tropical. - It's good.

They're good at making beers.

Sure.

Lactose.

(What will CEO Paik choose for beers that go well with Korean food?)

What do you think?

Let's go with the lager. It's good.

Korean food goes best with lagers.

After drinking only lagers, drinking ale feels stronger.

So people say lagers are too light, but...

lagers go better with drink snacks.

Korean food generally has stronger flavors...

so it's common to eat with lagers.

Let's ask them to supply us.

Okay.

Bag.

We have a deal.

- Do we have a deal? - Yeah?

Sure.

(He passes the bag to the English speaker)

- Do I have to pay the contract fee? - Yes.

(Take a photo for confirmation.)

CEO Paik is in it too.

Yes, we have a deal.

Cheers.

Thank you, thank you.

(It was a good deal.)

(Beer, lager.)

(Added beer, and the drink menu is now complete.)

(Added beer, and the drink menu is now complete.)

(And the drink snacks?)

Let's not get too ahead with the menu yet.

Let's go look at the ingredients, then decide on the menu.

We also have to keep the kitchen layout in mind.

Four stove tops, two fryers.

And one small griddle.

We need to spread it out.

We need a dish using a burner, and a dish using a fryer.

And a dish that uses a griddle.

- Wow, it's so hard. - That's the efficient way.

- Huh? - It's hard.

If you pick the menu without considering those things first...

If there is a rush, you won't be able to handle it.

(It'll be a tough shift if the menu gets decided without consideration.)

Let's decide the menu based on local ingredients...

and spread the work based on the kitchen layout.

(Menu selection.)

(On the way to the mart to pick out local ingredients.)

It's my first time having to pick out the menu...

based on the kitchen layout, so I'm a bit perplexed.

If you suggest ideas, I'll decide.

(If that's the case...)

- Charcoal bulgogi. - We don't have charcoal.

Right.

(It was a good attempt from the rookie.)

Seafood jeon, we can probably do it with seafood?

How about a deep fried whole squid?

Beef jeon with seasoned green onions.

- Ohhh. - That's a good one.

Beef jeon with green onions.

Green onions are a bit more Korean.

For Spain, maybe something like seasoned arugula.

You can season arugula with spicy sauce.

(Large commercial wholesaler market, 20 minutes away from Bantxu.)

(En route to check the local ingredients!)

(Local ingredient search, complete!)

(2000 dollar expense, complete!)

(CEO Paik, finally in the kitchen.)

(Creating a menu with the heat and workload management in mind.)

Let's start with the left.

(First, the menu item using a griddle.)

(Beef jeon with arugula.)

(Coat the sirloin with eggs, and grill on the griddle.)

(After grilling them well on both sides...)

(Arugula, commonly added in salads and on pizza.)

(Toss the arugula in a soy based dressing.)

(And put some next to the beef jeon.)

(Beef jeon with arugula, complete.)

(Planning to use each of the four burners differently on the stove.)

(Two burners will be used for menu items prepped ahead of time.)

(The menu that suits this is...)

Braised chicken is easy to send out of the kitchen quickly after...

heating it up, if you make it ahead of time.

Okay.

(Braised chicken and braised back ribs.)

(Braised chicken using succulent soy sauce.)

(Braised back ribs with spicy sauce...)

(with a side of a melted cheese performance.)

(Last two burners are for cook when ordered menu items.)

(One for seafood jeon.)

(Three burners activated.)

What is this, sardines?

Anchovies.

I really wanted to try this...

with real anchovies.

Doribaengbaeng.

(Doribaengbaeng...?)

(Doribaengbaeng is a Korean dish...)

(where deep fried fresh water fish is coated with sauce.)

(Anchovy, a local delicacy.)

(Making a doribaengbaeng with anchovies.)

(With a gochujang base sauce...)

(poured over the anchovies...)

(Paik's version of doribaengbaeng complete.)

(Planning to cook the five menu items in full.)

(List of all menu items.)

(The product of local ingredients, heat and workload management.)

(Total of five menu items, ready.)

(Total of five menu items, ready.)

(Total of five menu items, ready.)

Let's try making them all.

(Meanwhile, at the front of the restaurant.)

(Someone walking by is now headed to the restaurant.)

(It looks like they may just be passing by...)

Do we want to add another thing to the menu?

(They stop at the front of the restaurant?)

Do we want to add another thing to the menu?

(No one has noticed yet.)

Should we test out highball lime...

- in the menu? - Sounds good.

With whiskey?

(John realizes someone is outside.)

Sorry, I'm not very good at Spanish. Do you speak English?

Yes, hello.

For the wine.

I'm a wine distributor.

Oh, hi. Hi.

Okay, perfect.

I don't know if you have your wine list ready or not?

We don't have a list.

But you have some wines, I suppose?

We...

(John just remembered something.)

We will pick the two.

What about the red wine?

For the rest...

We can just buy the red at the mart.

At the mart?

We're getting some wine delivered today.

But only two varieties.

Is that enough? Or do you think you'd want more?

I can show you what we have.

I think probably you should have, a couple of white wines.

- Right, right. - Maybe some rioja.

Okay, okay.

- You want me to show you? - Would you like to sit down?

Yep.

Do you distribute wine all throughout this neighborhood?

- Yes. - Perfect, okay.

This is the red txakoli.

- Oh, there's red txakoli. - Yeah.

Yeah, not new oak. Lots of fruit.

- It's complex. - Okay.

Not too oaky, something easy to drink.

A really good price, I'll go for this.

It's really difficult to find something better.

For five euros.

Grenache is a little lighter, right?

- Like pinot noir? - Yep.

You said before 4 pm, right?

We should charge this to the restaurant.

(I have him hooked.)

It's a shame because we have an organic txakoli that's really...

- interesting, but you have it. - Oh, I see.

You have it already.

(Another man has entered.)

What's going to be the name of the...

- The restaurant? - Yep.

Hello.

(Turns quickly.)

Hi.

I sell beverages and alcohol...

and I came to say hello.

(Another beverage sales person has entered.)

(Glaring at him.)

I'm sorry, but we are done.

(John is politely refusing the other salesperson.)

(Just missed his chance.)

Thank you. Have a good day.

Thank you.

(After the second salesperson leaves...)

I sell ice cream.

(Another salesperson here to sell ice cream.)

Okay, okay.

(Pulls out a catalog.)

I see, I see.

Not so hard for the kitchen.

(Another person with a catalog.)

(Dessert salesperson.)

This is kind of normal.

Even in Korea, it's the same.

When a new place opens up,

or if a re-branding happens,

the first people to visit are beverage salespeople.

Seriously, the beverage salespeople are both very diligent...

and have great social skills, so they are the first to come.

(That's not it...)

(Installing an ice machine.)

(Installing a fridge.)

(Installing a beer tap.)

(If you sell beers from one brewery, they'll install the tap for free.)

(But you cannot put other labels.)

(Full installation.)

- Hello. - Hello.

(The wine from the winery is now here.)

Shall I put it here?

Can we keep this at room temperature?

We'll make some space.

(After all of the usual scenes of a day before a grand opening...)

Let's call it a day!

- Let's close for the day. - Let's go, let's go.

(CEO Paik's Spain restaurant prep list. Alcohol, Food, Opening Day.)

(Opening Day.)

(A new morning.)

(How will the first day be?)

- Let's go! - Here we go.

(Finally, the highly anticipated first day.)

To prepare...

seafood jeon, braised chicken and back rib...

beef jeon, and doribaengbaeng.

We'll need bread too.

- Baguette in a basket. - Oh bread.

- That'll be the first thing. - Okay.

- We need something to put the... - We should try this.

For the bread...

when you go on a plane...

- they usually give you olive oil... - And balsamic?

- and they mix balsamic with it. - Yeah.

- Or they give you butter. - Yeah.

For us, maybe we should try...

some ssamjang dish?

- Kind of like pesto? - Exactly.

- Korean pesto? - Yeah.

That's a great idea.

Because the thing I've noticed traveling around Europe is...

Europeans like Korean ssamjang.

- Oh really? - Oh!

Even in Napoli last time...

they all scraped their plates clean.

(A spoonful.)

(Lots with their ssam.)

Ssamjang.

(Decided on making ssamjang.)

(Arrived at Bantxu.)

(Current time, ten o'clock. Three hours before opening.)

(CEO Paik opens the door.)

(Saying hello to other vendors next door.)

Let's change into our uniform, everyone.

Yes.

(The cooks are entering the kitchen after changing.)

(Planning to execute the ssamjang idea.)

(Put the diced onions in a pan.)

(Put some oil in the pan, and caramelize the onions.)

Two scoops this size.

(Lots of spicy gochujang also.)

(Stir, stir.)

I don't think I'll include any meat for the vegans.

One.

(Two scoops of MSG.)

Two.

(Stir everything until mixed together.)

(Ssamjang is starting to take shape.)

(Now to complete the fragrant ssamjang...)

(add some water??)

(A lot of water.)

(It has become a liquidy ssamjang.)

(A quick taste.)

- It's good. - Right?

- Imagine dipping bread into this. - It's got so much umami.

Of course.

(Add some sweet taste to finish.)

(Signature CEO Paik's liquid ssamjang.)

(With the ssamjang dip now complete...)

(The bread is the only thing that needs to be ready.)

I told you not to cut it like that!

I'd say just like beans.

Pardon?

How many times did I tell you?

If you cut it that small...

Stop!

(I've already done this much...)

The bread gets hard faster.

So we should cut them large, and they can rip it themselves.

It's okay, since you already cut it.

I will cut them larger next time.

Have you tried the ssamjang dip? Is it okay?

I will try it now.

(Dipping.)

(A bite of ssamjang and bread.)

(Wow.)

Oh it's good.

(Ssamjang and bread combination is good.)

I think it's good because the bread is cut so well.

(Really?)

Try some.

(Still being confident.)

(Will the ssamjang and bread combination go over well?)

(Someone is approaching the restaurant.)

Hi.

Hello.

(Hello. Hahaha.)

- How are you? - Good, how are you?

Fine.

- Nice to see you. - Nice to see you too.

(The staff hiring that was being done...)

(since the beginning of Bantxu.)

(People showing a lot of interest.)

(Four final interviews were conducted.)

I've worked in catering before.

And I've worked at a hotel bar.

Weddings and those things.

As a bartender, making cocktails.

I can learn whatever you want.

I'm so...

- I love it. - Okay, great.

I love your energy.

- Thank you so much. - Perfect, perfect.

- What time is it? - Twelve o'clock.

- We have one hour left. - Yes.

(Not much time left until the restaurant opens.)

(All of the tables are set up.)

(Meanwhile, Kyu Hyong...)

Do they have it?

(He arrives at a shop after searching around.)

(Photocopies)

(Jang Woo took photos of the dishes and ordered menu boards,)

Yes.

(and they are ready within 1 hour.)

- Okay. - Thank you.

(The menus are ready.)

(The kitchen is busy to finish preparing the dishes.)

Okay.

(Braised back ribs and braised chicken are ready.)

(Doribaengbaeng is ready, too!)

The sauce for doribaengbaeng.

The chicken wings and back ribs are ready.

The seafood jeon is ready.

As for beef jeon, we can serve it with arugula, which is here.

(The red sauce that stimulates one's appetite)

(Doribaengbaeng is 18 euros.)

(The sweetness you can't escape)

(The braised chicken is 12 euros.)

(Spicy sauce and tender texture)

(The braised back ribs are 16 euros.)

(Filled with the flavors of seafood)

(The seafood jeon is 12 euros.)

(Seasoned arugula...)

(with a piece filled with juiciness)

(The beef jeon is 12 euros.)

(Everything is ready.)

(The outside situation at that time)

(Glancing)

(Glancing)

(Hesitating)

(Glancing)

(Because of the confident yellow in the alley,)

(it's grabbing customers' attention as CEO Paik intended.)

(What time is it?)

So many people are peeking.

What should I do? Should I tout on the street like the last time?

No. Just wait.

That surfer guy...

looks like he'd like doribaengbaeng.

Yes. We'd love to have a group of family.

What time is it? Is it about time?

How do you say, "Let's go" in Spanish?

- Is there a word for... - Something like "Let's do it!"

Let's go!

- In Basque or in Spanish? - Spanish.

- Spanish? - Let's do it in Basque.

In Basque!

- Aupar. - Aupar?

- Aupar? - Okay. Aupar.

- Raise your hands. - Let's do it.

- One, two, three. Aupar! - Aupar!

- Aupar! - Aupar!

- Aupar! - Aupar! Okay.

Clean the table.

Aupar.

- Aupar. - Aupar.

(Current time 1pm, The first business day begins.)

(In the midst of the food street...)

(with many restauants is Bantxu.)

(The whole street is their competitors.)

(Will they beat the fierce competitors...)

We will get the last orders at 3:30pm.

They should be sold out before then.

(and become the boss of the street?)

- Start? Yes? You all right? - Yes. Let's start. Let's do it.

(There is a high foot traffic as it's lunchtime.)

- Hello. - Hi.

(Greeting)

If they ask any questions, will you...

- Yes, for sure. - Yes.

So, should we stay here?

(Meanwhile in the kitchen)

I can mix them quickly right away.

(He checks the temperature of the grill.)

- Who reduced it to 120 degrees? - I'm sorry.

(Laughing)

Wasn't it an unconditioned reflex? "Who was it?" "I'm sorry."

I'd say sorry...

- even if he says, "Good job." - "I'm sorry."

(Glancing)

Customers aren't coming yet.

- What? Are they here? - No.

(Greeting Genius goes outside furtively.)

(Empty)

(Empty)

- Okay. - Time will change.

(It's been 10 minutes since opening, number of customers, 0)

(The food street at the same time)

(The competitor 1 next door)

(Do they already have a group of customers?)

(The competitor 2 next door)

The restaurant next door has many customers.

(Customers come one by one to the competitors next door.)

(It reminds me of the first business day in Naples.)

Bantxu.

(We want you to come to Bantxu.)

Those tongs are uncomfortable to use, right?

(The sous-chef is uncomfortable about this situation.)

Do we just ladle those when we get an order?

- What? - Chicken ribs.

These two. Don't we have to reheat them?

We just need to ladle them. It will be easy. For this one,

we need to turn the heat on and cook shishito peppers.

Reheat them with the shishito pepper.

(Synchronized with the CEO)

(Reading the room)

These are for cutting beef jeon.

(He prepares the scissors on one side.)

(Rambling)

(He organizes the seasoning while humming.)

We are all set.

But where are the customers?

(Stopping)

- Hello. - Hi.

(They go on their ways, so I go on my way.)

Hi.

(They show interest in Bantxu, but they hesitate to come in.)

(Longing)

(Glancing)

(Longing, disappointed)

Many people are coming and going.

We need the first customer to open up.

(The first day isn't easy as it's the city of Michelin.)

(He starts do work on something, following his own routine.)

(He picks up a new ingredient.)

(He takes out a sausage...)

(and tests it on a grill.)

Is that a sausage?

You cut the sausage like that?

I should taste it first.

Then I'll know where to use it.

It's my habit to work on something when there are no customers.

Exactly. You are working on it, and I have no idea.

(What did you do without letting me know?)

It looks amazing.

(Putting in the sausage like chili jeon.)

- Just like that? - Yes.

Seriously. When he cooks, he makes it look so easy.

(Falling for him)

(He puts it in an egg mixture and grills it.)

(This time, he cooks it like a meatball.)

(One more)

We can use it for chili jeon right away, right?

(He made jeon quickly with the sausage filling.)

- It looks great, too. - Yes.

- Yes. It's pretty. - We can serve it on a plate.

(Thanks to the absence of customers, a new dish is born.)

(Now, all they need is a customer.)

(Two people stop in front of the restaurant.)

(The hall manager goes into action as soon as he sees customers.)

- Hello. - Hi. Are you all set?

- We are ready. - Can we go in?

Please come in! Welcome!

We have customers. Please get inside.

(The first customers come in 25 minutes after opening.)

(The experienced ones greet them without any problem.)

Which language do you use, Spanish or English?

(Flustered)

One moment.

Okay. Are you eating here?

(It's time for the experienced part-timer Coro.)

No. We're just here to take a look.

We are the locals here. We work nearby.

(The seniors' have come to visit because they were curious.)

(The old man appeared from the end of the street.)

(He said hello to people here and there.)

(Then he discovered a group of friends having a meeting.)

(He went inside the restaurant next door to say hello.)

(Then he was on his way...)

(when he found Bantxu opened in the local food street.)

We've known this place for many years.

You've been around for a long time.

We used to come here often to drink wine.

(They happen to be the natives of the town.)

Okay. Sure.

We've got customers.

They haven't taken a seat.

They will take time talking and all, right?

(Peeking)

They sat at the bar.

We are on!

What?

They are sitting on the bar.

What do you have? Do you sell Korean drinks?

No, local drinks.

Spanish food or Korean food?

- Korean. - Korean.

- Authentic Korean food. - Can I see the menu?

(White wine, rose wine, red wine, cocktails)

(The local drinks that they are used to)

(And Korean dishes that go well with the drinks)

They are really tasty.

You can say it's a combination of Korean and Spanish cuisine.

- You don't have txakoli? - We only have txakoli, right now.

All the red wine is actually on its way.

- We don't have it yet. - What about white wine?

Yes. For txakoli, we have rose and white.

I'll have a glass of beer.

- Beer? - Yes.

- Beer? Small? - Yes.

- One small beer? - Yes.

(Bantxu begins with its first order.)

(Bartender Kyu goes into action.)

(Lager from local brewery)

(Stopping it at a perfect angle)

(This is a local beer that goes well with Korean food.)

(Another customer appears.)

We are friends.

Thank you. How do you say that in Korean?

- "Thank you." - Thank you.

- "Gamsahapnida." - Gamsahapnida.

- Gamsahapnida! - Gamsahapnida.

- Thank you. - Yes. Hello.

I will go with txakoli.

Txakoli. Perfect.

I guess I'll get txakoli, too.

Why don't you get white wine?

Do you have white wine?

- We do have white wine. - Get me one.

Txakoli.

(Looking around)

Look. They painted it freshly.

It used to be dark, but now it has light in it.

Look how bright it is.

(The restaurant that used to be dark because it shut down...)

(has born again as a bright one with the touch of CEO Paik.)

(It's clearly grabbing attention from the outside, too.)

Do they have a bar, too? Or...

They have both bar seats and tables.

(They kept the old bar...)

(and used it as is.)

(This is Bantxu.)

This is the white wine, right?

- This is it, right? - Yes.

(Bartender Kyu is on the move right away.)

(However, the hall manager is still struggling with rose wine.)

Why doesn't it come out?

(Glancing)

(On the contrary, Bartender Kyu opens it easily.)

- It won't come out? - No.

Pour this one first.

I'll open that one.

(While John is serving the wine on his side,)

(he turns it again and again.)

(Popped)

(His eyes are fixed on it.)

(A txakoli-pouring performance)

(Fully carbonated)

(Here is rose txakoli.)

What are you doing, sitting here?

What do you want? Isn't it pretty here?

(Before he knew it, two more customers had come.)

(I'm here, friend.)

(Welcome.)

(Are there more customers coming in continuously?)

- From here is fine. - From here?

Gosh. It's hectic already.

This is crazy. I'm in big trouble.

(It's 13:25.)

(It started with two old local men.)

(Customers come in to Banxtu one by one.)

(Thinking about it for a long time)

(After seeing the old men going in,)

(they decide to go in.)

(Customers call for more customers.)

(Control Tower comes out to examine the hall's situation.)

There are about six people.

- Really? - Six elderly men.

They are drinking at the bar.

- At the bar? - Yes.

Gosh! They are all at the bar.

The bar is on fire.

The bar is in a bustle.

I knew Kyu Hyong would be popular.

You should take a look. It's so funny.

(It's not funny to me.)

I feel like I'm stuck in a fiery swamp.

You're stuck among the old men.

- It's just I can't talk to them. - You can't understand them.

- Exactly. - Okay!

(I can't talk to them, but it's okay for now!)

Try this, too.

You eat this with bread. If you put it on the bread,

it's super good.

(Bantxu's bread with ssamjang for appetizer)

(How will they feel about the combination...)

(between familiar bread and unfamiliar ssamjang?)

It's spicy, but just a little. It's mild and tasty.

One sauce is enough for two people.

(Savoring)

- It's delicious. - Right? Isn't it tasty?

It's really good.

It's really good, though.

(Pouring team, Dipping team)

This is the sauce. It's interesting.

Doesn't it taste great?

The sauce tastes so good.

(Giving a thumb up)

It has a particular taste. I think it's seafood.

(Putting ample amount of ssamjang)

(Biting)

(The combination of ssamjang and bread,)

(improvised quickly just today.)

It's so good. Did you try it?

(He's taking a bite for the first time.)

- It's good. - It's so good.

It tastes so good.

(Ordering 2 wine)

(He orders wine right after taking a bite.)

(Ssamjang raises appetite for drinks.)

- It's a little spicy, indeed. - Yes. It's spicy.

(It's spicy, but they can't stop eating it.)

- You will be so busy. - Gosh.

- I'm in big trouble. - The bar is...

(Bantxu's hot spot)

(For now, he calmly pours the wine.)

(They are watching him.)

(He's 50cm away from the customers.)

(He's watching him, too.)

You looked like a pro.

I forgot. "Here it is."

- "Aquí tienes." - Aquí...

- Tienes. - Tienes.

Aquí tienes.

(Glance)

Aquí tienes.

(They couldn't hear him.)

Okay. Let's toast.

They really don't order food right away.

- I know. How is that possible? - Yes. They are all at the bar,

drinking beer and all.

Do they order when they get hungry while drinking?

- They rush to order it. - Yes. We are...

There are seven people at the bar.

I know!

I think they'll order soon.

- I see. Soon? - Yes.

It seems right. It's great.

I think it looks authentic.

- We might as well as... - I need soup.

This looks really good. Gosh, seafood tortilla.

You're late.

Look at these guys.

(Cheering)

(He starts massaging without any reason.)

- Yes. - What a man!

Buddy, you are destroyed.

Yes. I am definitely.

(He finishes with a neck slice.)

Sorry.

- How are you? - Pretty good.

It's a rough morning.

- I'll say that much. - Yes?

- If you look... - They only have four dishes.

- Yes. It seems like it. - Five dishes.

This. I definitely want this.

Definitely want this. You don't want this?

- What about this one? - I definitely want this.

- Sure. - Yes, that looks good.

One of these, one of these, and one of these.

Yes.

And a big coke.

Gosh. I'm going to get the same.

Bring me the coke.

(Their first food order is about to come.)

- We'd like one of these, please. - Okay.

- One of these and one of these. - Okay.

Okay. Wait for me for just a moment.

Do you want something to drink?

Two cokes and a glass of tap water.

Okay. Wait just for a moment.

We don't have coke, right?

- We don't have coke. Sorry. - We don't have coke.

Okay. I'll ask them.

We'll just get tap water for now, then.

Okay, tap water. Yes, for sure. Okay, great.

Hey. It looks like they opened half an hour ago.

It's their first day.

- Really? - Yes.

Are we the first customers?

We are the first customers sitting outside.

- Really? - Yes.

(Welcome, the first customers sitting outside)

- Yes. I like it. - Great.

Here's the order.

Seafood jeon, braised chicken, and braised back ribs.

- The back ribs. - Yes.

Seafood jeon, back ribs, and one chicken wings.

Okay.

(Okay. The order's been received.)

Would you like water with some ice?

- Yes, please. - Yes. Okay.

Especially, the coke, please.

- They don't have any coke. - What?

- You don't have coke? - No, we don't.

- I need coke. - I'm so sorry.

- So... - What kind of soft drinks...

do you have?

With alcohol in it or without?

- Nonalcoholic ones. - They don't have it.

Is there anything that brings you back to life?

I hope some beer...

- or something. - He had a few drinks last night.

What's in the pineapple clara?

Okay. So, it's just...

- a little bit of beer... - Yes.

with some pineapple juice.

- Can I... - With some ice. It's great.

Can we get it without the beer?

I think so. I'm going to ask. But I think so. Maybe.

- Without beer. - Okay.

Okay. So, that's it?

Okay. Great. Thank you so much.

Thank you.

- All right. Hi, guys. - Hi.

- How are you? - We're good. Thanks.

What's the restaurant's name?

The restaurant name is Bantxu.

- Yes? - Bantxu means...

drinking accompanying food.

- Basically. - Okay.

- Oh, nice. - Where are you from?

- New Zealand, Germany, Holland. - New Zealand.

- Holland and? - Germany.

Germany? All over?

- All over. - Yes.

- Have a good time, guys. - Thanks.

Give me the shot.

(They have a toast with water first.)

I've never seen you like this.

(Shaking his head)

(He's suffering from a hangover.)

For the three boys outside,

so they want...

- the peach clara... - Peach clara?

with no alcohol.

- Non-alcohol? - No.

Just the peace juice with ice.

- Non-al... - No alcohol.

We don't have non-alcohol peace clara.

Oh, my gosh. John.

- They want non-alcohol peach clara. - So...

They asked...

- So I tell them it's not possible. - I'll try.

We have to sell it.

I think I can do it.

Okay, but same price.

For sure. Same price. Yes.

(Passionate)

The moment I was about to say no, I was like,

"I have to sell it."

"It's all money."

So I changed the ratio in a rush.

I didn't miss 12 euros.

(4 euros per glass)

Non-alcohol peach clara.

Oh, my gosh.

Oh, my gosh.

(He starts making non-alcohol peach clara.)

(Fill the glass with ice first.)

(He picks up the peach syrup.)

Peach.

(Double the peach syrup.)

(Pouring sparkling lemonade at the same time)

One, two...

(Mix it well.)

(Simple non-alcohol cocktail is ready.)

Coro.

Three non... Non-alcohol peach.

Thank you.

So we tried to make...

the peach cocktails,

but without the beer.

- Okay. Nice. - So...

- Thank you. - Thank you.

For you. That's for you.

(Trying a sip right away)

Oh, good.

(It's relieving his hangover.)

Braised back ribs coming up.

(The best spicy and sweet dish)

(Braised back ribs are coming)

(Slice the ribs into a nice size.)

(Throwing)

(Parboil them in boiling water.)

(Begin with cooking wine to get rid of the smell.)

(Plenty of sugar)

(Soy sauce, lao chou, chili powder)

(A lot of garlic...)

(to live up to the name)

(Add sesame oil to enhance the flavor.)

(Boil it and it's done.)

It smells good already.

(Tasting)

It's ready.

(Exclaiming)

Your cooking skill has improved.

I improved?

Is that a compliment or sarcasm?

- No. - You're improving every day.

(It's a compliment.)

It doesn't sound like a compliment.

It tastes better than Napoli.

(It's not done yet.)

(Pouring cheese)

- I'm mixing two kinds of cheese. - Okay.

(Mix and melt it?)

If anyone orders braised back ribs,

come get the cheese.

I'll melt cheese here.

Pour it on the table.

Okay.

- You need to put on a performance. - Right.

- Pour cheese on braised back ribs. - Yes.

Okay?

(This is the authentic Korean style braised back ribs.)

Braised back ribs coming up.

All right.

(Grab the big pieces first.)

(Plenty of sauce)

Carry them together.

Yes.

Carry them like this and pour it before their eyes.

Pour it in front of them.

(Pour the cheese in front of people.)

Watch their reaction.

Teriyaki.

Hola.

Hola.

Okay.

That looks good.

(Exclaiming)

(Exclaiming)

Oh, dang.

That's right.

That's amazing.

Thank you.

(The cheese performance was a success.)

(Returning to the kitchen after the performance)

They said,

"Oh, dang."

- Who said that? - They kept saying, "Oh, dang."

They were surprised.

- Really? - Yes.

- Try the chili jeon on top. - Okay.

It's good.

They cursed.

That performance made them curse.

- If they cursed, it's over. - They cursed.

(They try braised back ribs.)

(Taking a bite)

Good?

(Exclaiming internally)

(Cheese stretches.)

Cheese and ribs.

Definitely first time, yes?

(Agreed)

(The ribs tastes the best when you eat with your hands.)

(Roll the cheese...)

(and place it on top of the rib.)

(After one...)

(and two bites...)

(Lick)

(He debones it clean.)

(Drinking)

(He's relieving a hangover.)

- Do you like the dishes? - It's good.

Is the peach cocktail okay?

- Do you like it? - I like it.

- Thank you. - Good judge.

- It works perfectly. Good match. - Yes.

- It's a good match. - It's a good match. It is.

- Thank you so much. - Thank you.

(Focusing on the food again)

(Enjoying back ribs)

(Licking)

(Licking)

One, two.

- One, two. - Oh, man.

All right, guys. Who's going to eat this one? Rock-paper-scissors.

(Rock-paper-scissors.)

(Rock-paper...)

(Rock, scissors...)

(Chicken feet?)

(It looks like a chicken foot because of the sauce.)

- What is that? - I'm out.

What is this?

I just like it.

- So I win. - So you guys eat.

(Rock, scissors)

(Great!)

(It's mine.)

(Happy)

(Cleaning the dish with bread)

Ready to leave now?

Ask for the bill.

If we're not invited, we should pay.

(Bantxu's first sale is getting near.)

Hi.

How does it work? Do we need to pay or what?

Sorry?

Do we have to pay for this?

Sorry?

Do we have to pay for this?

- For the drinks? - Yes.

- Yes. - I'm asking.

It's not usual...

for the first customer to pay.

- Really? - If we have to pay, we'll pay.

(Coro?)

What's going on?

(The old man says the first customer is free in a new restaurant.)

The first customers usually don't pay.

The first customers. Okay. I got it.

- We'll pay. - No.

You're right.

You're the first customers.

- We'd love to... He's right. - Yes.

Yes.

- Is this their culture? - Yes.

They're the first customers.

- Thank you. - No. Thank you.

- Thank you. - Please come anytime.

- Thank you very much. Thank you. - Thank you.

- Thank you very much. Thank you. - What's good luck in English?

- Luck. - Luck?

Have a good luck with the business, all right?

- Thank you very much. - You're welcome.

- See you next time. - Thank you very much.

Thank you.

(The old men left Bantxu.)

- Bye. - See you next time.

People are curious...

because of that culture...

- and keep coming in. - It's nice.

I didn't know about that.

Did the old men leave after the beer?

- Yes, they left. - They left.

(Now that Kyu Hyong can rest, he visits the kitchen.)

- How are you? - What?

I guess the first customers are free...

in this culture.

- Really? - What?

Because they attract other customers.

Really?

So the old men came...

and gave us their energy.

They gave us a lot of energy.

Then...

the drinks in the bar are canceled.

(Beer 1, txakoli white 1, txakoli rose 5)

(Their first sales of 20 euros are gone.)

Seven people left after drinking beer in the bar.

(An hour since opening)

(Cumulative number of customers, 9, 5 free customers)

(Sales, only 58 euros)

Would you like your receipt? Or not? Okay.

Thanks, guys. Have a good day.

(Despite the old men's luck, Bantxu has no customers.)

(Where are the customers?)

(The customers head to the next restaurant.)

(CEO Paik is thirsty for customers.)

(A red light on the first day?)

(At that moment, a group of people head to Bantxu.)

(Is it a group of customers?)

(A group of young people head to Bantxu.)

(First customers in 30 minutes)

(Spotting customers)

Hello.

(Glancing at John)

(Glancing at Coro)

(The servers look busy.)

(It's not easy for a day old businessman to deal with customers.)

(He asks John for help.)

John, there are five people.

(He only massages John's shoulder.)

(The customers continue to wait.)

Hi.

- Hi. - Can you speak English?

(John returns.)

(This guy is my friend.)

Outside? Inside?

Where would you like to sit?

We have five or six people.

(Am I dreaming?)

- What time is it now? - It's 2:30pm.

It's the peak hour.

I'll go check other restaurants at the peak hour.

(Going to check other restaurants at the peak hour)

I need to see how other restaurants are doing at this hour.

We have customers too.

I'm off to check other restaurants.

(Peak hour hope, new customers)

(Checking)

Why aren't there any customers in our terrace?

(Peak hour despair)

It's best to make the customers sit outside.

- They'll draw more customers. - Right.

(He told the servers to make the customers sit outside.)

The customers wanted to sit inside.

- What? Really? - They wanted to sit inside.

(Meanwhile, their rivals...)

(A restaurant next to Bantxu)

(Two doors down from Bantxu)

(Their rival's terrace at the end of the alley is packed.)

- They wanted to sit inside. - Really?

Why didn't you make them sit outside?

- It's so hot outside. - Really?

So they wanted to sit inside.

But other restaurants...

The tables are...

very hot. The silver table.

(The problem is the tables outside?)

Oh, the tables are hot.

- Then... - Oh, the tables are hot.

They're very hot.

And it's...

(Interrogating the suspects)

- I... - It's not that hot.

No, it's a bit too...

(CEO Paik's instinct says the tables aren't the problem.)

- It's not that hot. - It's hot.

- It's hot. - Yes, but...

(CEO Paik watches the restaurant...)

(from across the street.)

(There are a lot of customers in the next restaurant's terrace.)

(But how come we don't have any?)

(Will the Business Genius find the reason?)

(CEO Paik returns after analyzing.)

I noticed...

from outside,

it feels so young.

- The restaurant is? - So,

if you look from outside, the restaurant is too hip.

(Being too hip is the problem?)

I noticed it from last time.

During lunchtime, the customers aren't that young.

(Middle-aged customers fill the alleys during lunchtime.)

(Meanwhile, Bantxu composes of a hip design to draw attention.)

I think it was too much.

When I looked from outside, the restaurant looked too cheerful.

(They managed to draw attention with a colorful design,)

(but it was too much for middle-aged customers.)

I would've been afraid that I'd feel out of place.

(They managed to draw attention, but failed to draw customers.)

If we have a lot of customers, it'd attract more people.

But if there are no customers,

it'll make you wonder if you're allowed to enter.

Sometimes you need to use your sense to analyze it.

(Sometimes you need to use your sense to analyze it.)

- Is it too hip? - Yes, too hip.

Way too hip.

(Bantxu has no customers for being too hip.)

(However, the same hour next day, the terrace is full.)

(What's the Business Genius' strategy?)

I'm sorry,

but it's a franchise.

What are you talking about?

We're going to open a second restaurant.

(When Bantxu settles, a 2nd restaurant will open.)

(Their business in Spain is a franchise.)

(We're opening a 2nd restaurant?)

(The hottest of hot places)

That's beyond our limit.

(The area concentrated with Michelin restaurants)

(The biggest crisis that flusters CEO Paik)

(Is he giving up?)

(I'm discouraged.)

(What will happen to the Business Genius...)

(in the most difficult commercial zone?)