All language subtitles for Kitchen.Nightmares.2023.S01E01.Bel.Aire.1080p.DSNP.WEB-DL.DDP5.1.H

I'm Gordon Ramsay,
and it's no secret

that over the past few years,

things have been really
challenging for all of us

in the food service industry.

This business is taking
us to the cleaners.

How deep are you financially?

Well over $1 million.

It's harder
than ever before...

We don't have enough
people coming in here.

To bring customers back...

This place looks bleak.

And stand out from the crowd.

- Hi.
- Good morning.

So for the first time
in almost a decade,

"Kitchen Nightmares" is back.

I need you to step up.

You shut up.

When you're in this kitchen,
don't even talk.

I want to throw one
of my knives at him.

After an overwhelming number
of calls from restaurants

across America,

I'm ready to jump back in.

That is gross.

Does that look appetizing
to you?

It doesn't.

I'm heading back into
the most obnoxious...

I asked you
to take out food--

I'm clearing
the [bleep] sink, dog!

Outrageous...

Out the [bleep] door!

Good luck with the opening.

And downright
nauseating kitchens

across the country.

Oh, my God!

Shut it down!

Get the guests out of here.

Their night is over.

I'm here to diagnose
the problems.

hell, man.

You don't know your ass
from your elbow.

You found a hair on the cheese?
- Yeah.

It's absolute
dog [bleep].

It's running at 73.

I honestly have never seen
a new business

so dysfunctional so early.

This situation is dreadful.

Can't even talk about it.

Listen, I'm here to help.

And get these restaurants
and their owners

back on track.

Holy [bleep]!

Wow.

Welcome to your
new restaurant.

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

It's time for
an all-new season

of "Kitchen Nightmares."

This place is a death trap.

If I can't help you,
you can't help yourself.

Rot has set in!

Smell it!

Shut it down!

Queens, New York.

Bel Aire is
a family-owned diner

run by two brothers at war.

Kal, there's a lot
of people waiting.

What's going on?
- I can't do my job

if you're not supervising
the waiters.

You're in the kitchen.
I'm not in the kitchen.

The biggest problem
in here at the diner is,

my brother's an [bleep].

Period.

My brother's an [bleep].

Taking charge
of the kitchen--

No. Not ready yet.

Big brother Kal
is snowed under...

Managing the team
of 20 cooks.

While out on the diner floor,
younger brother Peter

isn't pulling his weight.

Do your thing.

A restaurant needs two parts.

It needs front of house
and back of house.

My brother and I
are supposed to be

doing the same amount of work.

My brother doesn't want
to work.

There's food behind because
they're not grabbing--

...when they come out.
You got the tickets.

You know what--
what belongs to who.

I think if I wasn't here,

the diner would already
be closed.

Go hang out with Mommy.
Don't bother me.

Kal's ego is
overwhelming at times.

When me and my brother
don't get along,

it is very difficult
for the diner to function.

Hi. Anything wrong?

You didn't like it?

Do you want me
to change it for you?

Too rare?

Come on.

The diner's been in
my family for 25 years.

I'm also getting
pushback from my parents

because my parents
don't want to retire.

I want them to leave.

You're not working
one to one.

You're in the back.
She's in the front.

Step away from
the restaurant.

Let my brother and I handle it.

No. No. Go.

I don't need my mother
yelling at people.

Who serves this like this?

Who serves this?

My father sometimes
tries to help,

but he gets in the way.

You need my help.

If you can't handle it,
I'm here, huh?

I'm okay, Dad. Thank you.

My sons--
I don't want them to fight.

I want them to take over.

I don't know if they're ready.

They're 40.
They should be ready.

I think Peter and Kal
just get a little lazy

and take it for granted.

I'm not convinced that they're
going to make it stay afloat.

I feel like Ramsay
is the only person

that could truly get my father

to step away
from the restaurant.

Hopefully, he can also get
my brother to realize that

it can't be a one-man show.

If Gordon Ramsay can
come in here

and get my brother on board,

we can make this place
the best diner in the country.

New York City's
24 hour diners are iconic,

serving delicious comfort food
night and day.

I'm here in Astoria, Queens,
to visit

the Bel Aire Diner
to get a taste

of the city that never sleeps.

- Welcome.
- Good morning.

Good morning.

- What's your name?
- Chettie.

Oh, my God.

He's bigger than I thought.

I'm terrified.

Are they--are they real?

- Yes.
- Wow.

Lobster in a diner.

I am hungry.

Follow me.

I'm, like, nervous.

It's not every day you cook
for a Michelin Star chef.

And although I think that
our food is pretty good,

it's not Michelin Star level.

So I'm not ready
for this at all.

Can I get you something
to drink?

I'll have a coffee, actually.

No problem.

One thing that is a
guarantee across every diner

is a great cup of coffee.

Thanks.

Oof.

Jeez, Louise.

That's terrible.

It's diner coffee.

It's supposed to be strong.

- Cappuccino?
- Oh, no. No, no, no.

- No?
- No, no.

Maybe we shouldn't
have did this.

Right. Appetizers.

Homemade wings.
Pastry.

We were just on the salad bar.

It's like an encyclopedia,
this thing.

How many items on this menu?

I don't know.

I haven't tried all
the things on the menu.

You'd be in your 80s
if you did.

I'll give you
a couple minutes--

- Please.
- Or an hour.

One, two, three, four, five,
six, seven, eight--

46, 47, 48, 49, 50, 51, 52--

96, 97, 98, 99, 100.

Holy mackerel.

170, 190, 210.

, I've lost count.

I lost count at 270,
and I'm only halfway through.

I'm not starting that again.

You ready?

I'm going to go
for the fried tortellini.

Okay.

With the homemade
marinara sauce.

No problem.

Coq au vin.

"Coke cavan"?

Say again?

The "coco van"?

Coco is something
you drink at night.

Coq au vin.

- Coq au vin.
- It's from France--

chicken with burgundy sauce.

I've just never seen it
on a diner menu.

Uh, what else?

Let's do the lamb gyro.
- Mm-hmm.

I feel like I'm sat in, like,

seven different restaurants
right now.

Let's go for the BLT.
Let's do the lobster BLT.

Would you like
a side of fries?

Yes.
I'll get it out for you.

Come on, let me help you.
Come here.

I'll give it to you. Let's go.

Thank you.

Oh, yes.

Nice.
- There we are.

Thanks, darling.

All right. I guess--

I guess we're doing lobster.

Oh, boy.

What is this, the Coq au vin?

Coq au vin.

"Coc vivin."

Okay.

"Co... covin."

- C-Coq au vin.
- Coq au vin.

Thank you.

- And the lamb gyro.
- Lamb gyro. Thank you.

- Okay.
- Okay.

Now, when I think
of a lamb gyro,

I think of that nice,
beautiful shaved meat.

Oh, dear.

That doesn't look
freshly shaved.

.

That's about as Greek
as Donald Trump.

You'd think they'd specialize
in something like this.

Okay.

First time for me--
coq au vin in a diner.

Coq au vin is a beautiful
braised chicken dish

with red wine, onions,
garlic, butter, and mushrooms.

Oh, my Lord.

This chicken wasn't cooked
in the last 24 hours.

This thing is like a dinosaur.

Coq au vin.

Oh, my God.

That is a slurry of [bleep].

Why would anyone attempt
to do something

so fine dining
in a [bleep] diner?

Oh, boy.

Homemade tortellinis.

I don't know why they said
they're homemade,

'cause they look
like store bought.

Sauce?

Wow.

They taste of absolutely
all.

The filling's escaped.

I've got more cream cheese
in a zit.

Chettie, who's stuffing
these?

Well, I don't think
they're made in-house.

Oh, because they say
"homemade" on the menu.

Page 74, item 379.

And the coq au vin, someone
needs to go back to France.

I'll pay for the flight.
No good.

I'm sorry.

Coq au vin, my ass.

Kal, he said
there's no filling

in the fried tortellini.

Yeah?

And the coq au vin--
he just said he'll pay

for your flight back to France.

He ordered a French dish
called coq au "veen."

Coq au "van."

I'm not really sure
how to say it,

but that's not our specialty.

And we just basically served

a Michelin Star chef
fried pasta.

It explodes in the fryer,
and all the cheese leaks.

Nobody said anything
all this time.

It's been on the menu
for, like, a year.

I never sell one.

Yeah.

Okay, lobster BLT. Oh, boy.

Three dingy bits of lobster.

The lobster is raw.

It's mush, and it is rancid.

Chettie, just smell that
for two seconds.

It's not even cooked.

It's just like
a lettuce sandwich.

Mmm.

That's fine if you're
a [bleep] rabbit,

but it's the tastiest thing
on the menu.

The lobster on the BLT
was raw.

It was raw?

It's one thing to cook.

The worst complaint is

definitely the undercooked lobster

and the potential
of getting somebody sick.

The last thing you want in this
business is to hurt somebody.

Unbelievable.

I'm gonna cry.

Lastly, your french fries.

Thank you.

You know, you think of
a diner menu as sort of rapid.

It's fast.
It's comfort food.

It's waffles and bacon,
scrambled egg, omelets,

and they're done super fast,
but really tasty.

They've got way
too many items here,

and everything's done badly.

And even the fries have got
big, dirty, black bits

all over the things.

Look at the color
of that inside.

Wow, wow, wow, wow, wow.

You like them?

No.

I have a fish and chip shop
in Times Square

that serve amazing fries.

I'd be shocked
if I served fries

like that in Times Square.

Who's running this place?

- Kal.
- Right.

Let's bypass the dessert.

Let's get Kal here.

This is a big worry.

Great.

That's--that's just great.

Hello.

- Hey.
- Hi.

- And your name is?
- Kal.

Kal, sit down, bud.

Listen, 'cause this is serious.

- It is.
- That lunch was shocking.

I mean, really bad.
- Oh.

That--wow.

But you must know the quality
here today is subpar.

We--we could do
a lot better.

Who's accountable for this?
Who's running this place?

It's me. I'm accountable.

But your parents are
sat at the bar.

Yes.

Is it time to pass
the baton, and--

They can't because
my brother is

supposed to be doing half of
the work, but he's not here.

- He's not here.
- No.

He's supposed to be
running the place?

- In tandem with me.
- Where is he?

He's at his fiancée's place,
at another restaurant.

So he's paid by here,

but he's working in his
girlfriend's restaurant?

Yes.

How [bleep] up
does that sound?

Did you guys fall out?

We've had our arguments.

There was a while we didn't
speak for six months.

We just started speaking,
like, maybe a month or two ago.

Wow.

So he doesn't commit
to the business at all.

At all.

So why the
would you pay him?

It's an allowance from
my parents that I have to--

- An allowance.
- Sustain.

Would you mind
just whispering

how much that allowance is?

$1,200 a week.

50 grand a year allowance?

If you weren't family,
would you accept that?

Absolutely not.

And do you talk
to Mom and Dad about it?

They've--I feel like they've
dumped the problem on me.

So now I have to figure it out.

Well, that's unfair.

Right there, that's unfair.

This is a recipe for disaster.

Yeah.

Hey.

Come on.

I have a beautiful
little girl.

Oh, my God. I can't--

I'm sorry.

You're responsible for a life,
and then on top of that,

I'm responsible for my
family's business of 25 years.

It's-- -
You're committed.

I sleep here.

You have a baby at home,
young man,

and you sleep here?

I have to.

Kal, that's not a life,
let me tell you.

This situation is dreadful.

I can't even talk about it.

What choice do I have?

I can't let the business fail.

My home is paid for from here,
my parents' home.

And...

.

Would you do me a favor?
- Yeah.

Can you get your numpty
of a brother on the cell

and tell him
I want to meet him.

You knew Ramsay was coming,

and you still went
somewhere else.

Can you leave that place,
and you can come here?

He really wants to talk to you.

Two brothers at war,
and a diner failing miserably.

I'm in Queens, New York.

I've tried
Bel Aire Diner's menu,

and I've discovered
that the problem here

lies with a feuding family.

Two brothers at war,
and a diner failing miserably.

Me and Kal don't
work together well

because he's stubborn.

I do think that people
see me as, like, lazy.

You know, they can think
what they want.

You know, I can run circles
around people.

- Hello.
- Are you Peter?

- Peter.
- Are you okay?

You look
a little bit surprised.

You all right?
- I'm all right.

Why--why are you
saying all right?

You're walking into
your mom and dad's restaurant

with a nice, big,
chunky Rolex on.

Why aren't you feeling
better than that?

I don't know.

You don't know?

Let's deal with the elephant
in the room.

Why aren't you in
this business working

hand in glove
with your brother?

I don't feel like
I'm respected as--

as a brother.

Are you unappreciated here?

- I feel I am. Yes.
- Yeah.

You've got interests elsewhere
now with your fiancée,

working hard for her business.

- Yes.
- Have you given up here?

I--I don't think
I've given up here.

No.
- You love Mom and Dad?

Of course.

Mom and Dad busted their
ass off to get this thing.

Now, for the next stage
in their life,

they should be
taking the back seat

and the two siblings should
be running this place.

How does it make you feel
when you see them

chained to this restaurant
still at their age?

It's--

Do you feel guilty?

Yeah.

But I think deep down inside,
you want to fix this place,

don't you?
- Mm-hmm.

Continue
Mom and Dad's legacy.

Right now, we seem to be
embroiled in a mess.

You guys are
on different islands.

There's no respect.

Do you love your brother?

Oh, my God.

Sorry.

Of course.

And this diner's been in
your family for a long time.

I would love for it
to stay that way.

Now, there's only
two individuals that's

going to make that possible.

That's you and your brother.

Kal, two seconds.

I'm going to get
some fresh air,

but what I want to see tonight

is both of you running
this place.

I want to see it
in operation, okay?

See you shortly.

Oh, boy.

I think the tension
between me

and my brother is a big issue.

But going forward, hopefully
our relationship gets better.

But you never know
what's going to happen.

Hi. For three?

- Yes.
- Okay.

- Thank you.
- Enjoy, guys.

- Almost full?
- Yeah.

Okay.

I'm feeling anxious,
apprehensive,

all these emotions
at the same time.

And my goal has always been

to be the number-one diner
in the country.

But I'm worried that
I'm going to choke

under pressure, basically.

How are you guys?

Are you guys ready
to order, or no?

Tater tots and cheese fries?

Okay.

Give me a Southern Comfort,
no barbecue.

Bacon, egg, and cheese
on a bagel, baby.

I'm back.

Hey, guys.

I want to see how
both brothers function

during an evening rush
at the diner.

Kal, that carnitas bowl
wants a River View instead.

Give me a River View, Chris.

Just show me that
one there, please.

- Can you just throw this out?
- What is that?

Medium rare. Holy [bleep].

Is this what you opened
25 years ago--this?

- No.
- No.

Good God.

.

Ooh, la, la.
What did you order?

Grilled cheese with bacon.

It's not even melted.

Give me two seconds.
- Yeah.

.

All right, Kal.
Grilled cheese.

It's not even grilled.
Do you know what I mean?

The cheese is not even melted.
- I'll fix that right away.

But listen, you're
the last line of defense.

All hope lands on you.

- Absolutely right.
- Please.

We need some form
of standards here.

Can we get another
melty grilled cheese?

Oh, don't even tell me.

There's only one of me.

It's clear that with
Kal and Peter at the helm,

this diner is going downhill.

I try and keep my cool,

but kitchen's having
a little trouble.

You know, customers
are complaining.

I blame my brother, ultimately,
'cause it's going out.

- What's wrong?
- It's supposed to be medium.

raw.

Yes, raw.
- Oh, my God.

This is not a [bleep] joke.

That's ice cold, and it's
raw in the middle.

These guys need
to wake up quickly, huh?

Before the
hits the fan.

Man.

What happened?

You see the plate coming back.

Why the plate is coming back?

Now I understand why
you don't want to retire.

I get you now.

This is [bleep] embarrassing.

Melted on the chicken.

Big time.

Two seconds with me.

Two seconds with me. [bleep].

You need to get a grip.

Don't just [bleep] stand there
and throw in the [bleep] towel.

Please, get some form
of standard.

Show me you've got
something to hold on to.

Otherwise, I'm out of here.

Quickly.

I'm definitely needed.

I disappointed my favorite chef
in the world, basically.

It's all terrible.

Everything that's coming out
is [bleep] up.

Having to get your food
taken apart--it sucks.

It's not a good feeling.

I'm so embarrassed.

I'm so [bleep] embarrassed.

Danilo, what did
I just tell you?

Why would you give that to me?

Why wouldn't you check?

You have to be better.

I swear to God,
every [bleep] order is wrong.

As the brothers'
chaotic service continues,

I want to find out
how on Earth this diner

can cater to the hundreds
of dishes on the menu.

is down there?

Time for a deep dive
into the basement.

Oh, my God.

It's like a scene
out of "Saw."

Is this for real?

Ah, [bleep].

Oh, my God.

It's just endless.

If I get lost down here,
somebody send help.

Oh, the smell.

Nothing labeled.

Everything uncovered.

No dates.

Oh, my God.

The smell in here.

What the [bleep] is that?

He's in the what?

He's in the meat fridge.

Oh, my God.

I don't think anyone's got any
idea what is going on in here.

Pastrami
with marinated chicken.

Oh, my God.

Holy [bleep].

No.

There are some cases
that are tucked away.

Even the chicken's
frothing at the mouth,

and it's [bleep] dead!

Queens, New York.

Family run diner
Bel Aire is divided

and in dire need of help.

Oh, my God.

Serious help.

This basement is beyond bad.

I need out.

Oh, my God.

The stench down there--

honestly, it's like something
out of a horror film.

And I'm not joking.

I cannot believe it.

And whilst those two brothers
are at loggerheads,

this place is falling apart.

Where's Kal?

Where's Peter?

Peter.

Oh, God.

The practices down there
are shocking.

And I'm talking produce
that is gone,

weeks gone.

Not days, weeks gone.

My first thought is,
oh, my God.

What did we--what did we miss?

What did we do wrong?

When was the last time you
went through there?

- Downstairs?
- Yeah.

Properly.

Properly?
Maybe a month.

A month ago.

When was the last time
you went through

those fridges properly?

Half of them yesterday.

I don't know how I missed it.

If it's down there,
I don't know how I missed it.

You don't know
how you missed it.

You must be [bleep] blind.

You're the manager, right?
- Yes, sir.

Yeah. Tell the guests

I'm taking care
of their bill tonight

and get rid of them, now.

There is no more food
going out of here.

Nothing. Turn it off.

All off.
- Everything's off.

All off.

Shut it down.

That's got to be the worst
words to hear--shut it down.

Shut it down?

What do you mean, shut it down?

When was the last time
this place was cleaned?

Raw meat.

Cooked meat.

It's supposed to be
raw on the left

and cooked on the right.

That's how we've taught them
and trained,

and obviously not good enough.

That has been on
the [bleep] grill.

Yes.

That has been
sandwiched with this.

Yeah.

Talk to me, Kal.

Talk to me.

I'm at a loss for words,
Gordon.

- Give me something.
- I--

Give me something, young man.

You spend more time here
than you do at home.

Please, just for once,
stop lying to me

and, more importantly,
your mother.

He's not lying.

He's just repeating
what he gets told.

Just because you
delegate something

doesn't mean it gets done.

It's--it's on me.
It's on me.

It's not on you.
That's the point.

No, it's 100% on me.

I'm here the most.

It's my fault, all of this.

When was the last time
this was cleaned?

Don't say last week.

It's--

Oh, God.

Oh, [bleep] hell.

Oh, [bleep].

The oil from the hoods--
I've never seen so much.

I didn't even know that
we had that much there.

Like, it was embarrassing.

Oh, [bleep] hell.

Mortified.

Oh, my God.

A spark in the wrong area
in the hood,

this place is seconds away
from going up in flames.

This place is a death trap.

All of you, downstairs now.

There's no [bleep] way you guys
haven't seen this.

Line up over there.

I haven't checked this place
in a very long time.

Is that my coq au vin?

Yes, it is.

That's my [bleep] coq au vin.

Holy [bleep].

Look at the [bleep] color
of the bacon.

Are you guys kidding me?

Nothing covered. No labels.

I don't know how
I personally missed it

on a walkthrough,
because it wasn't covered.

It didn't smell good.

Pick one up and smell it.

Smell it!

I feel awful.
I feel awful.

Like, I feed my daughter
from here.

Everything is on the line.

What's at stake is
the future of the restaurant.

Smell it!

Queens, New York.

After discovering
the most disgusting

and unsafe food hazards
I've ever seen...

Smell it!

I've shut the diner down.

All of you, come here.

What [bleep] is that?
- Pulled pork.

No cover. No date.

Nothing.

What is that?

Like, he passes this box
of chicken in front of me,

and it smelled.

It smelled.

It was so--
that was embarrassing.

You should all hold
your head in shame.

And I knew it wasn't
going to be perfect.

I knew the food was going
to be a bit too complicated.

I knew you were going
to struggle with standards.

But what I didn't expect
was this disgusting hellhole.

You should be ashamed.

Let's clean it up.

We got to do better, guys.

I feel like a failure.

I let my family
and my staff down,

and my customers.

It's on me.

The buck stops here, so--

The way things are going,
this place is in real danger

of being permanently shut down
by health inspectors.

I care a lot
about this place.

Like, I understand
that, you know,

I'm not here all the time,
and I probably should be.

It's clear to me now
that I need to step up,

and I need to--

to make a change
for my business.

Time to get this
divided family together.

Okay, you guys
called me for help.

Well, that right there
should be a wake-up call.

And honestly,
between you and I,

I should be running
out of here,

because most people would.

There's not a lot we can say.

You know, obviously,
there were things

that you found that were
not supposed to be there.

What you found,
I can promise you,

would have never been served.
- No.

It should have never
been in the restaurant.

Gordon--

You guys, it's not
about me blaming anyone.

It's just we're forgetting
the purpose of this.

This building put clothes
on your backs.

This building kept you guys
in a lifestyle.

And how the hell you
don't know that

that's the way it's functioning
under your own nose

scares the [bleep] out of me.

You need to take accountability
for everything that

goes on in this restaurant.

Here's what I'm not seeing.

None of you two are
on the same page,

and our personal issues

are affecting
our professional life.

Archie and Patty, when you were
building this business

three decades ago,
it was your dream

to pass this on to the boys.

Yes.

Is that still the dream?

- Yes.
- Yes.

But they have to prove it.

They do.

You two need to listen.

You need to listen
to each other,

and you need to set
your differences aside.

That's first.

Is that possible?

- Yeah.
- Have I got that commitment?

You have my commitment. Yes.

Kal, have I got that
commitment from you?

Absolutely.

I'm committed, 100%.

You guys have had it easy.

You've had it handed to you.

Now it's time to work for it.

Is that clear?
- Yes, sir.

- Yes, sir.
- You understand that?

I do.

I'll see you both
in the morning.

Mom and Dad, thank you.

- Thank you.
- You're welcome.

I knew this place
was in trouble

and the family was
somewhat fragmented,

but the discovery in the
basement for me was horrific.

On top of that, you've got
two sons that

are [bleep] their parents'
fortune away.

But what upsets me more
than anything is that

they grew up in this diner.

And sadly, no one's
taken the silver spoon

out of their mouth.

And I'm going to do just that.

Get them on the same page,
wake them up,

and put them back together, quickly.

It's a new day.

Before I do anything else,

I need to show feuding brothers
Kal and Peter

how a restaurant should be run.

And I know just the place.

Welcome to Times Square,

and welcome
to Ramsay Fish and Chips.

We serve 1,000 guests a day,

but what we are is efficient.

And your beautiful
Bel Aire Diner needs

to get efficient.

Okay, do me a favor.

Take a walk in.

What do you notice?

It smells delicious.

Obviously,
everything's in rows.

- Labeled.
- It's labeled.

It's covered.

I've never experienced
anything like that.

It's almost like
walking into a bakery

and getting hit
with that fresh bread smell.

My walk-ins don't
smell like that.

Let's get behind the line.

Something I've been dying
to show you all.

I'm going to show the boys
how to make a perfect plate

of fish and chips.

Right. You, Mr. Muscles,

start cutting some fries.

Every diner should pride
itself on fries, right?

I'm going to fry the fish,
beautiful cod.

In it goes.

Come on, Kal.

Use those [bleep] muscles,
will you?

Please, let's go.
There you go.

Blanche fries
for three minutes.

Fast chill, and then once
they come out of the freezer,

we then drop them.

40 seconds.

I've been studying the GP on
those bought-in frozen fries.

Do you know what GP is?

- GP, or the--
- Profit.

Gross profit.

Every portion you're selling,
you're actually losing money.

I didn't realize we could be
losing money on a potato.

Fish and chips, done.

We're giving you our recipes.

Getting a recipe like this
is going to be life changing.

Dig in. Dig in.

What's wrong?
- Hot.

Of course, it's [bleep] hot.

It's just come out the fryer.

I feel like with
this information,

we can completely transform
the way we do business.

I mean, I want to put,
you know,

"Gordon Ramsay fries"
on our menu.

The most important ingredient
missing on your menu

is you two, united.

If you two unite
and stick together,

I promise you now,
it's going to work,

just like Mom and Dad did
25 years ago.

Right, we've got work to do.

Back to Queens, where I
have a special surprise

in store for the whole family.

My team have worked
all night giving

the old family diner
a fresh, new feel

and a sparkling clean.

Welcome, guys.

Welcome to the Bel Aire Diner.
- Oh, my God.

To celebrate the
next generation taking over,

a retro look,
making the diner shine.

Oh, beautiful.

Trust me,
that's just the beginning.

Come over, please.

I actually love this.

I really, really, really do.

After seeing everything that
Gordon did, I'm super psyched.

I love the sign behind me.

I love the booths.

This is gorgeous.

Oh, wow. This is so cute.

It's light. It's bright.

It's inviting, and it's modern,
right, but with retro.

There's more.
Please, come with me.

I'd like you to come
and sit at the bar.

Oh, I love the lights!

Beautiful new countertop.

Beautiful new lamp that
really light this bar up.

Family, please, take a seat.

This is beautiful.

You speak of the diner
as if it's your home,

so I wanted your home
to be beautiful,

where you can relax
because you deserve it.

Thank you.

You're the glue that holds
this family together.

Listen, the coffee when I first
arrived was disappointing.

Coffee in diners
should be a staple.

This thing here
is the state-of-the-art,

brand-new $18,000 Synesso
espresso machine.

And then over here, a beautiful
filtered coffee drip machine.

Blenders, smoothie makers,
so we can start having

some fun with social media.

Can't wait, like,
to make myself a cappuccino.

He's given us a lot of
the tools we need to succeed.

Thank you.

Let me introduce you
to our one-page menu.

They're looking for the rest.

Boys, I want to explain
that this menu has

got 20 items on there
instead of 420.

How many pages am
I allowed to add?

Well, it depends what sells.

We don't carry 50 items
because once a week

someone comes in
for a coq au vin.

That's [bleep] gone.

Let me take you
through the menu.

The burgers and sandwiches.

Buttermilk onion rings.

French toast,
a classic, a staple.

Eggs Benedict.

Fish and chips--
special gift from myself.

And then, of course, the staple
with the shrimp and grits.

Can we try the food?

Dig in. Dig in. Dig in.

Do you want to try the--

Pass that down.

This is delicious.

I'm so happy. I love it.

Tonight, the responsibility

on both your shoulders
are immense.

The pressure is
more than ever.

I'm not [bleep] around.

I know something's bubbling,
something's brewing.

You're growing or dying?

Yeah, well,
I don't want to say that.

But yeah, you're either
growing or you're dying.

Come on, guys. Nothing crazy.

So we're getting ready
to go to dinner service,

and I'm, like, really anxious.

All right. Get ready.

Everything is on the line.

It's the future success
of the restaurant.

- Hi.
- Hi.

How are you guys?
How many are we?

Six?
- There are six of us.

Time to put this diner
back on the map.

Okay, we good?

First service with
the reno and new menu.

Have Mom and Dad sat down?

- Yep.
- Good.

I want to check that
the kitchen is ready.

Table of firefighters are in.

There's a young man there
from Make-A-Wish Foundation,

and we've got a couple
of social media stars

in there--
3 1/2 million followers.

Hello.

Also here, the potential
future owner of Bel Aire--

Hi.

Kal's daughter, Penelope.

A smaller menu that
should be quicker,

but it's not a race, all right?

Don't rush it, yes?
- Yes, sir.

Hey. Standards.

Kal, last line of defense.

You're not happy,
you send it back.

Can I get the BLT please?

BLT? Sure.

Kal is running the kitchen.

Give me one french fries.

- You doing good?
- Yes.

Yeah?
They're flowing in fast.

Peter needs to be
running front of house.

How's the new bar going down?
- It's great.

It's great.
- Yeah?

- I love it.
- Good.

Tonight, I really want
to see my brother work.

- And the coffee machine?
- I just learned how to do it.

That's great.
- It's beautiful.

I want him to get that
buzz going and keep that buzz

and keep the energy
in the dining room high.

Let's go, guys.

Please.
- Very nice.

Burger medium.

French toast.

All right, total.

As the first few
plates go out--

How many lambs do
you got working for me?

I'm glad to see Kal has
everything under control.

Please do not
overstep yourself.

Change the plate.

We cannot go out like this.

All eyes on us.

Relaunch.
- Hi, guys.

How are you?
- Good.

Let's go, guys.
Pick up at the pass.

Come on.

Standing there [bleep].

Can I get you guys
anything else?

But I've spotted a problem.

Guys, how long ago
did you order?

10 minutes, maybe.

10 minutes. Thank you.

52, they've been waiting
over 10 minutes.

10 minutes is too long.

These are my guests,
by the way,

from Make-A-Wish foundation.

After a strong start...

They need to complete
a table at a time.

All they're doing
is just putting

these singles up, right?
- Yes, sir.

These guys are falling
into bad habits already.

Guys, you've got
to talk to each other.

Don't get flustered.

Take a deep breath.

Food's good today.

Hopefully, you won't meet any
hair on the chicken fingers.

And it's not just
the kitchen moving backwards.

One-page menu?

I'm already cringing.
That's like--what is that?

I was also told I'm not allowed
to walk around, so we'll see.

What are they going
to do, fire me?

I am frustrated that
my mom stepped in

and checking on my customers.

She's supposed
to be retired now.

They always ask, like,
you know, are you the boss?

I say, no, I just
sleep with him.

Listen, I understand
you're trying

to do a good thing, but that--

you can't do that.

Stop the chitter chatter.

Okay.

There's, like, a fine line.

So like, yeah, you want her
to be a part of it,

but you want her to,
you know, take a back seat.

Seriously.
- Seriously, fine.

You understand? Okay.

All right.
Burger medium rare.

Kal, pass me that burger.

What the [bleep] going on here?

It's raw.

Hey?

It's raw!

Medium rare, but it's still--

it's still a little bit under.
Yes, sir.

It's not a little bit under.

The [bleep] meat is raw.

It's just raw.

medium rare, my ass.

Honestly, I mean,
we started strong.

Halfway through service now,
Kal's all over the place.

And he's throwing food out
because his team

behind the line
aren't understanding

that you've got to send
those dishes cohesively.

Where's the plate?

You got to have
the plate ready.

Why is the plate not ready?

- What's happened there?
- no.

Touch it. It's raw!

When a fish and chips
comes back--

Stop.

Slow down.

It started to go
downhill pretty quickly.

You need to communicate.

I'm dying here.

Our professional reputation
is at stake.

We're at risk
of breaking apart.

Slow down!

medium rare, my ass.

Bel Aire Diner
in Queens, New York.

I've renovated the restaurant

and slimmed down
the crazy long menu.

Panic's set in.

They're just [bleep] now.

Mid-service,
and there's a problem.

We started off good.

Don't bury your head
in the sand, young man.

We're not going [bleep] back.

We're going forward.

Own it, Kal.

I'm feeling overwhelmed.

Like, Gordon's in here,
yelling at me.

And I can see my kitchen staff
looks a little bit

deer in headlights.

Get them to bounce back
as a team!

You have to control the pace.

You're the conductor.

We'll get through this.

Work together.
Talk to each other.

When I say corn,
you say, yes, chef!

Finally, Kal is realizing
what he needs to do.

We got two.

We got chicken and waffles.

And he's managing
a steady flow

of dishes to the diners.

Disappointed
in our speed tonight,

but I believe in my cooks.

We hit our bottom.

There's only going up
from here.

Peter, as he's getting
swamped in there now,

you've got to make sure
that all these four corners

are functioning properly.

- Yes.
- Yeah.

How many crab cakes
we got inside?

- Five.
- No, not enough.

Hi, guys. How's everything?

Are these guys
talking now, Kal?

We're battling back.

- Oh.
- Perfect.

- We're good.
- Yeah.

How's your souvlaki?

- Oh, it's good.
- Yeah?

- Excellent.
- Hi, guys.

- Hi.
- How's everything?

- Delicious.
- This is amazing.

This is amazing.

At last,
Peter is stepping up

front of house.

I do think we're
on the road to success.

Hopefully,
business gets better.

And the customers
are noticing the difference.

The food was better than it
was last time I was here, so--

Yeah, we'll be back,
for sure.

100% a success.

We really enjoyed
what we had today.

And Archie and Patty have
finally taken a step back.

So how was it today?

Excited, but the toughest
service of my life.

- Toughest?
- Toughest.

Being in the kitchen
talking to my brother,

asking him how it went,
asking him how he felt,

it's a very nice experience
in my heart

and for the diner.

Spoke with everybody outside.

Everyone said it was fantastic.

Hello, gorgeous.
Oh, my Lord.

Congratulations.

Doesn't she look
just like Kal?

She does. She looks like you.

Can I just say how exciting
it is to see you both relaxed?

They're doing well.
You should be proud.

More importantly,
they're talking.

Empower them now.

Hand the reins over.

Thank you very much again.

For me, that's it.

Finished.

- Yes, he's finished.
- Finished. That's it.

I'm pretty finished.

Tonight, you proved
you can hold it.

- Yes.
- Seriously.

And tonight,
you ran the dining room.

But what I did
see above all that

is two brothers coming together
for the sake of the business.

Let's keep this diner
in the family.

Yes?
- Yes.

- Don't let me down.
- Nice to meet you.

And don't let
yourself down, okay?

Take care, guys.

How are you doing, man?

You need anything from me?

How about a hug?

I really, like,
legit just need a hug, bro.

For real.

I don't know what I'm
expecting to happen right now.

But going forward, I hope
we have a system in place

for me and my brother
to be here for each other.

Penelope, say hi.

This place, it's been
in my family for 25 years.

I hope the succession story
doesn't end with me.

Everybody, honestly, thank you.

Thank you.

For my daughter,
this restaurant is

definitely worth fighting for.

With things back
on track at Bel Aire,

it's time for me to leave
this family to their legacy.

Man, what a night.

Honestly, when I arrived
at the Bel Aire Diner,

I found a family that spent
24-7 fighting for control.

But tonight, Kal and Peter
finally stepped up

and worked together.

And I tell you, if these
two brothers can continue

to put their egos aside,
I promise you,

the Bel Aire Diner will be
firing on all cylinders.

Fingers crossed.

Make sure I stay
out of basements.

- One more BLT avocado.
- Hi, guys.

Hi, guys. Peter. Peter.

With Kal and Peter
working together...

- It's coming up right now.
- Okay.

The Bel Aire Diner
is in good hands

with the next generation.

Do you want something else?
I can get you something.

Giving Mom and Dad
a well-earned retirement.

The new menu has attracted
a whole new customer base,

and the diner
is busier than ever.

Next time on
"Kitchen Nightmares"...

Everything was raw
inside these tacos.

Stop breaking
my [bleep] balls and his.

But I need you to step up.

You shut up.

When you're [bleep] in this
kitchen, don't even talk.

Chef Bobby is
the kitchen nightmare.

That's terrible.

, you guys.

There's no coordination.

It's just one man running
around like a pig in [bleep].

This business is taking us
to the cleaners.

.

Thousands of dollars
of inventory here.

I want to throw one
of my knives at him.

Bleeding, still mooing.

Shut it down!