All language subtitles for Kitchen.Nightmares.2023.S01E02.Bask.46.1080p.DSNP.WEB-DL.DDP5.1.H

I'm in Woodland Park,
New Jersey.

I've heard that the
restaurant I'm visiting

is in real trouble.

Anybody need another drink?

Everybody's good?

OK, well,
I'll take that back.

This family-run
gastropub only

opened six months ago
and is already

in danger of shutting down.

I'm Steve.

And I'm Sandi.

And we are the
owners of Bask46.

Hey, how are you guys doing?

We've been together 20--

- 25 years, 1998.
- Yeah.

So we have three kids.

And for the past 20
years, Steve managed

the other bars that we have.

And we made money.

It was a great thing.

And we saved up.

And now, 20 years later,
here we are opening up Bask46.

The biggest
restaurant we ever had.

It was close
to perfect as you

can possibly get something.

Steve is a big personality.

He can be a lot of fun.

But when he comes in and
he sees something wrong--

How's it taste?

It's not great.

he takes it personal.

Oh, my god,
they didn't like anything.

We've been successful
in other ventures that we had.

This business is taking
us to the cleaners.

The steak, the French fries.

The pizza was too soggy.

I've maxed out
my credit cards.

My investments are blown away.

I put over a million
dollars into this place.

I don't want to go bankrupt.

I don't want to do that.

Look at the meat.

I mean, it's a little pink.

Stop breaking my [bleep] balls.

But I need you to step up.

You shut up.

My biggest problem is my chef
in the kitchen, Chef Bobby.

I've known Bobby
for at least ten years.

He's friends with my family.

I hired him thinking
he's going to take

the weight off my shoulders.

I think he hired more
people in the kitchen

so he ain't got to work.

That's it, if these
fries ain't [bleep] crispy,

I'm going to kick your
ass today.

Chef Bobby is
the kitchen nightmare.

When you
kitchen, don't even talk.

I'm Bobby.

Not only am I the chef, but
I'm the "Culinary Gangster."

How you doin'?

I need a nacho.
You got a nacho?

Let's go.

I'm not formally trained.

But I am from the
School of Hard Knocks.

Take this food out.

work faster.

You want to hear what
I have nightmares about?

The bell-- ding, ding,
ding, ding all night long.

The usual.

Dude, one of these
is supposed to be shrimp.

I'm going to kick
your [bleep] ass today.

I don't handle criticism
well, but I certainly

won't handle criticism
from someone that don't know

what they're talking about.

I found this in the garbage.

This is a waste.
Who pays for it?

I pay for it.

Steve cries about
money no matter what.

I'm doing the best I can.

You got to do better.

You got to be
kidding me.

What I think needs to be
fixed is outside this door,

out of my kitchen.

So--

I haven't seen my dad
struggle, you know, this much.

He hasn't had a payroll
this big before.

So he struggles with that.

I'm kind of worried about
what's going to happen.

I'm going upstairs.

Everything's at stake here.

I get so stressed
looking at what's going

on that I just want to go
to my so-called office--

In the attic.

Yeah.

There's been a lot of
stress on Steve and Sandi.

I would say,
knowing them both very well,

Steve is spinning out of
control from all the stress.

It has affected his health.

Steve ended up in the
hospital in a diabetic coma.

He was unresponsive.

It was terrifying.

I don't know what
I'm doing wrong,

but everything's
at stake here.

I have a family.
I have three kids.

I put everything
I have into here.

And I want to make
everybody proud.

If it doesn't change,
it's going to kill him.

I'm going crazy.

Chef Ramsay, help me.

Please, help me.

This place is a death trap.

I can't help you
if you can't help yourself.

Rot has set in.

Smell it!
Shut it down!

I'm in Woodland Park,
New Jersey.

And honestly, every 200 feet,
there's another restaurant

in this neighborhood.

So in order to stand out,
you've got to be special.

Now, at Bask46,
it's a family run restaurant

that clearly has issues.

And I'm about to find out why.

- Hi.
- Good morning.

How are you?
- How are you?

You good?
Oh, it's great.

Chef Ramsay,
here he is in my restaurant.

- Just one?
- Thank you so much.

Of course I want
to impress him.

All hands on deck.

Gordon Ramsay's here.

If he doesn't love my
food, then you know what?

He could kiss my ass.

Contemporary.

Spacious.

There's a lot
of potential here.

So no menus?

No, just the QR code, yeah.

We don't have menus.

Right,
"This QR code does not exist."

Oh.

Um, we could go
to the Bask website,

and it should show up.

I'm here for lunch--

I know.

not an IT meeting.

I'm sorry, yeah.

Thank you so much.

Not the best of starts.

What a nightmare.

OK, next up is a skirt steak,
medium rare, filet mignon,

medium rare.

Watch the
temperatures on them.

Every steak
was messed up yesterday.

Because you're aggravating
the [bleep] out of me!

A lot of shouting
going on in the kitchen.

I don't know if you
realize I'm the one

with the [bleep] knife.
- Stop the [bleep].

Can we do our job?

Yeah,
then turn around and do it.

Hello, welcome to Bask46.

Thank you so much.

My name is Laurie, and I'll
be taking care of you today.

Tell me about Bask46.

It's a husband
and wife team, right?

Steve and Sandi.

Yin and yang.

I've known Steve
and Sandi 18 years.

- Right.
- Steve is intense.

Sandi is calm.
She's my best friend.

Right.

And how is Steve
and the chef's relationship?

- Awful.
- Oh, wow.

They don't always
see eye to eye.

No.

They definitely
need some help.

Do you want a water?

Yes, please.

Let's go for the loaded
baked mac and cheese, please.

That's made with a
signature cheese sauce.

Is it good?

It is good, yeah.

Everything is homemade.

Right.

Wings,
what are the wings like?

We have spicy barbecue.

We have the
traditional Buffalo.

And all homemade
sauces, right?

- Yes.
- Yeah.

Is that a
cheesesteak egg roll?

- Cheesesteak egg roll.
- Like a Philly steak?

Yeah, but more,
like, ground up.

Right.
Let's go for that.

Yeah.

Let's do the tacos, as well.

- I'll put those in.
- OK, great.

Thank you.
- You're welcome.

Perfect, thank you.

Look how much food
guests are taking to go.

That is not a good sign
in any restaurant.

Takeaway boxes mean the
portion sizes are too big.

They're literally throwing
food out of the door.

All right, so I need
a mac and cheese loaded.

That's for Chef Ramsay.

He's visiting our
establishment.

Good [bleep] luck.

Here are the
cheesesteak egg rolls.

- Oh, la, la.
- Here you go.

- Thank you.
- What the [bleep] that?

What's with the moldy antenna?
What is that thing?

- Just decoration.
- A decoration.

- Want me to take it?
- Give that back to the chef.

OK.

So loaded mac and cheese.

Oh.

Oh, [bleep].

This is the wings.

Give all the antennas
back to the chef.

I will take it.

Tell him to start
saving [bleep] money.

Hey, Laur?

Yeah?

Who's telling you to
put these back over here?

Gordon Ramsay.

He said don't use them.

OK.

Oh, I can't wait to meet him.

Can't [bleep] wait.

That's terrible.

This country prides itself
on a great mac and cheese.

If you got a loaded
mac and cheese,

then make it exceptional.

Onions are raw.

The flavor is terrible.

And they're saying it's
a signature cheese sauce,

so it must be homemade.

But it tastes like someone's
just got incredibly lazy.

So more signature sauces.

And these things
are like a disaster.

Can I take this
stuff away now?

Yes, thanks, darling.

These wings,
way overcooked.

Are they all breaded in-house?

I don't know how
they're cut and prepared.

They're completely different
sizes, so that one's going

to cook way before that one.

But it feels like it's
just all dumped in there.

Bobby, this was
returned from Gordon.

Kind of questioned the
size of the chicken,

how they're different
sizes and they would

cook at different speeds.

I don't produce the chickens.

Really gonna talk about
the [bleep] size of a wing?

I'm just the messenger.

He insulted me.
I'm doing this 30 years.

You know, don't hide
behind the dining room.

What am I going to do
with this [bleep] thing?

Come to me and give me
the review man to man.

Now,
cheesesteak egg roll, wow.

That's weird.

This chef back there is
obsessed with these drizzles

of this cheese sauce.

And the cheese sauce
tastes processed.

It doesn't even taste fresh.

So not good.

Tell him I hope he
chokes on his [bleep] taco.

Here are your tacos, Gordon--

Oh, thank you.

garnished by Chef Bobby.

Chef Bobby, uh, [bleep].

Keep those.

It's just so loaded.

Everything's just
so heavy and greasy.

And you think of a taco,
it's like a three-bite wonder,

and it's gone.

The size of those things.
- Overwhelming.

Way overwhelming.

OK.

Bobby, the tacos came
back from Gordon.

Too much in them.

They should be a
three-bite wonder.

Three-bite wonder?

I think so.

No one complains about
the size of my tacos.

Obviously, he's probably
got a small package,

and that upsets him.

So he wants to take
it out on my tacos.

He's saying it should
be a three-bite wonder.

So what we're going to do is
make it a three-bite wonder.

How's that?

This is for Chef Ramsay.

Thank you.
- This is it?

This--it's everything?

That's his, yes.

All right,
here we go, chicken tacos.

Said you wanted the
three-bite wonder,

that's what I was told.

Wow, who, uh-- is
someone taking the [bleep]?

I don't know.

This is the chef.

You can take them back.

Bob, he said just
take them back.

He don't want them.

He's sending [bleep] back
and then giving these messages.

Well, here's my message.
- Who's this for?

Mr. Ramsay.

OK.

Take it, and shove
it up your [bleep].

What is that thing?

That would be
Bobby's business card.

Bobby, uh--

Fortunato, otherwise known
as "Culinary Gangster."

Right.

There's a spelling mistake.

Bobby "Unfortunato."

I'll point it out to him.

Yeah, tell him.

I will.

I've never seen such a
new restaurant in disarray

as much as this.
There's no energy.

There's no excitement.

You can't even get a menu.

But the biggest problem starts
behind that kitchen door.

Bobby thought there
might be a spelling mistake

on your business card--

Bobby "Unfortunato."

Gordon needs to understand
if he gets in my face,

there could be a problem.

Seriously?

.

.

I'm at Bask46 in New Jersey.

I've tasted the food.

And now I want
to meet the owners.

- How are you doing, sir?
- Hey.

- How's everything? Steve.
- Oh, Steve. Gordon.

Good to meet you.

Hey, Sandi.
- Hi, how are you?

Very well, thank you.
How are you?

Nice to meet you.

I just thought we'd
catch up quickly.

First of all, when I
came in, I couldn't even

get hold of a menu.

Because we haven't
finalized our menu yet.

The chef changes
his mind every minute.

This business
is six months old.

How on Earth did we find
ourselves in this situation?

We know how to do small size.

Small size,
it's more manageable.

We took on a big project.

And it's just
getting too far out.

I thought we were getting
to the next level doing this.

We have three kids at home,
a daughter in college.

I-- I wasn't prepared for this.

I thought this was
going to be a home run.

So what are we
losing per month?

I think $15,000,
$15,000 to $20,000.

Oh, [bleep].

This business is hemorrhaging
money from somewhere.

Yes. Yes.

The kitchen's sucking me dry.

I mean,
how many staff have you got?

What's the head count?

There's five on the line
itself.

That's a lot-- four plus Bobby.

What does the exec
chef cost a year?

What are you paying him a year?

100,000.

Holy [bleep].

Yeah.

100 grand.

Yeah.

I'll go to my office
upstairs and just

sit there and just be like,
"Oh, my god, this is crazy."

You can't dig your
head in the sand

and walk away from it.

I feel like it's
out of my control.

I can't fire him.

I have too much time
and money invested in him.

So what am I going to do?

I feel like I'm trapped
now keeping Bobby.

What have you spent
on the place?

It's-- ugh--

Too much.

It's over a million dollars.

Oh, my god.

Yeah.

We don't even get paid.

What does Bobby hold?

How much power does he
have in that kitchen?

Who purchases?
Who--

- He does.
- He does all the purchasing.

- He does all that?
- Yeah.

Steve,
you're pouring money in,

but no one's tracking
where that money is going.

It sounds like you're putting a
lot of trust in the wrong guy.

Sandi, you're open seven days
a week or six days a week?

- Seven.
- .

I miss being able to
just go and be with my kids

and spending time with my kids.

So it's a little tough.

There's some real
basic flaws here.

I've fallen off,
I know I have.

We've just [bleep] opened.

Right, let's have
a chat at the back.

I need to meet the
chef and senior staff

of this restaurant--

So you're the manager?
- Yeah.

to find out
what's going on.

Bobby, we need you.

Gordon nit-picked
everything that I sent him.

That's my food.

You're [bleep] with
the "Culinary Gangster."

Be careful how you approach me.

Ah, the gangster.

OK, I-- I don't
know where to start.

But just on the
arrival, the QR code.

The poor kids at the
reception explained

to me that the QR code doesn't
work, has never worked.

Go to the website.

It's embarrassing.

Let's talk about the food.

You're the executive
chef, right?

I am.

So why were you
round with me with the tacos?

You ordered them.

You cut one up and
sent it back out to me

like a smart-ass having a joke.

And you just throw
so much [bleep] on there,

because you're
charging a fortune for them.

How many customers walked
out with boxes, Laurie?

A majority of our customers.

Every customer today.

Yes.

Has anyone ever sat down and
thought about portion size?

People are taking away more
food than they're eating.

So I'm told that
everything's homemade.

Everything's got authenticity.

The mac and cheese
was loaded with cheese sauce.

Right.

That's your special
sauce, your signature.

Do you buy the cheese sauce in?

Well, it's maybe
partially homemade.

You can't--

Partially.

I add to it.

I mix it with Cheez Whiz.

So your speciality is
bought-in cheese sauce

and then you add Cheez Whiz?

Yes.

Are you joking
with me right now?

No.

I run 75 restaurants
across the globe.

No one buys in a cheese sauce.

Now, I want to see how
the business functions.

What's your labor cost?

What's your food margins?

I don't know.

Executive chef,
you have no idea?

I've asked for information
so I can put it all together.

Who'd you ask the
information off?

Ownership.

Well, this is ridiculous.

We're spiraling out of control.

We're losing money
hand over fist.

And yet no one wants
to be accountable

for their own actions.

As owners, you need to
take responsibility.

The chef needs to be
accountable for what

he's cooking.

But the owners also need
to set and raise the bar.

They're just blaming each
other and all fumbling around,

but no one being honest.

I requested those
numbers, and I

haven't received them yet.

So I don't know where I
can make the adjustments.

Don't shy away
from responsibility.

If someone gave me a
free reign of a menu,

I'd make sure my purchases
and my labor, everything's

on point.

It's a chef's dream.

But it isn't my restaurant.

I do what he asks for.

Don't throw this on me,
the whole thing on me.

That's why I hired you.

You said you can come in
and do this whole thing.

And I made the menu.

- You did whatever you wanted.
- Right.

Yeah, so what are
you talking about?

Why is it my fault?

You sat over here crying
the blues how you're

a million dollars in debt.

He just said it's
a chef's dream.

Is that your dream,
to make me bankrupt?

This restaurant's
called Bask46.

And the only thing
we're basking in

is a restaurant
full of [bleep].

This is a new restaurant.

There's a million
dollars been sunk

into these tables and chairs.

So get your team ready
for dinner service.

And just show me how
this place functions.

I've come to
New Jersey to visit Bask46.

I've met the team.

Now I want to see
the restaurant in action.

Let's do it the
way we always do it.

I'm taking the shirt off.

I'm getting dirty.

I'm the
"Culinary Gangster."

Hi, how are you?

Two people?

Here we go, first table.

This is Gordon Ramsay.

I want to make
him happy tonight.

So I'm hoping for the best.

So we don't have
menus right now.

So if you just go on
the Bask website--

With customers
arriving for dinner,

it's my chance to see
what the problems are.

Order up.

Garlic filet.

What have we done
with the QR codes?

They're still not working.

So we're redirecting
again to the website.

hell.

OK, let's go, ready.

One nacho.

I need that medium
burger right now.

One wing.

Oh, boy.

Hi, guys.
Good evening.

I just want to see
how we function here.

No problem.
All right, let's go.

Cheeseburger,
medium rare, American.

Filet mignon, medium well.

Sautéed asparagus.

Order up, one nacho.

The cheese sauce
is disgusting.

What a [bleep] show.

Is there a problem
with the nachos?

They're pretty
soggy underneath.

I can definitely
take the plate

back and relay it to the chef.

Bobby, a customer
made a suggestion.

It's a little soggy.

Tell them to open their
own [bleep] restaurant.

Bobby thinks
his food is great.

And he doesn't take
criticism lightly.

Don't you have
something to do?

I'm watching you.
I'm watching you waste my food.

You're aggravating
the [bleep] out of us.

It's frustrating,
embarrassing, everything.

I'll try a bread.

Hello, how are we?

How is the World Tour?

We got a raw potato in it.

A raw potato?

That should not be in there.

It smells.

Please, it's rotten.

- Thank you.
- Sorry about that.

My apologies.
- Thank you.

Bobby, can we get
a fresh World Tour?

Why?

There was an
unidentified object in it.

Tell her to identify my nuts.

How are you guys making out?

Are you [bleep] kidding me?

Dude, it's bleeding.

It's still mooing.

That's ridiculous.

Yeah, you're right.

fix it.

Bobby and Steve just shout
and scream at each other.

And yelling in
front of your team

like that, that's not
getting them anywhere.

Steve is not
managing his staff.

His staff are managing him.

I've never seen
anything like it.

We're trying to
work things out.

Is his attitude
always like that?

Yes, I've been dealing
with this for a while.

I don't know what to say.

There's no coordination.

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

Can I see you upstairs in
the office for two minutes?

Yeah?

I'm stressed out
enough as it is.

I want things to be perfect.

I need--I need to calm down.

What the [bleep] is this
I'm going...

Is this it?

This is the office?

This is it.

You go up the ladder?

This is what we
have to work with.

This office
up here represents

the entire restaurant
underneath it.

It's a mess.
What is this with Bobby?

He's earning more
money than you

and your wife put together.
- Yes, he is.

100 grand.

And that kills me.

The salary for an
exec chef in this area--

Uh-huh?

70 grand, tops.

But he's not even
delivering 50%

of what you're paying him for.

You're in for a million-plus
setting this thing up.

What have you got
tucked away in reserve?

I got nothing tucked away.

.

The problems are obvious, and
you need to start facing them,

because you're
failing your family,

and you're failing yourself.

Why is Sandi in here so much?

She's been staying home
for the last 20 years.

So now this place opened and
she wanted to be part of it.

But now she's working
60 hours a week.

I get upset at that because
I feel bad for my kids.

We do need to find
time with our family.

So I'm trying to
figure this all out.

And I think we need
to figure them out

sooner than later because
I think it's going

to snowball and get worse.

Let me ask you this.

If you walked into
somebody else's restaurant

that functions like this,
what's the first thing

you'd tell them?

Get rid of your chef.

Get rid of him.

He's the one draining you.

So you've got two choices.

We get this guy on our
side, or you get rid of him.

Take some time and
think about that.

Understood?

Understood.

Thank you.

Watch your head.

Got to get out of here.

An office, my ass.

It's an attic.

I just can't
keep living like this.

It's just-- I want to be
happy, and it's-- it's not

working out.

And I want it.

I want it to work out
because this isn't me.

Steve needs to get
his head out of his ass.

And Bobby needs to commit.

If Bobby can't commit,
$100,000-a-year salary,

he needs to go.

Oh-- oh, the bugger.

Uh, Bobby, what are these?

Those are chicken fingers.

You don't wrap them?
They just stay there?

They stay like that, yes.

It's a bit disorganized
in here, huh?

You know, I mean,
that's just-- you know?

. What's that?

Those are the wings.

But, I mean,
you cook them from frozen?

If we're busy and we have to
cook them from frozen, we do.

Ice cream.

Oh, [bleep] sake.

Come on.

That's the first time
that it's ever happened.

.

Look at the
volume in here.

that.

.

What the
is going on here?

.

What the hell?

What is it in that bag?

Steve.

Yeah?

Look at this.

Just smell that
slime down there.

I don't want to smell it.

I cannot believe this.

This is where your
money's going, right here.

Things are just
starting to go bad.

I didn't even want to
watch what was going on.

Hey, Bobby!

Come here!

I'm being called.

Really?
I'm swamped.

I want to throw one
of my knives at him.

When was the last
time everything came out

and this thing was cleaned?

I clean the floor.

Have you seen these?

Come here.
Come here.

Those are fresh wings.

They just came in.

They can't be fresh.

It's [bleep] slimy.

The minute it comes
in, you take them

out of the [bleep] plastic.

- I wasn't aware of that.
- You get them drained.

That's something
I didn't know then.

This is your [bleep] kitchen!

This does not make sense!

24 packets of [bleep] avocado,

and a whole box
going [bleep] rotten.

I don't have the staff
to do all this work.

Oh, come on, Bobby.

There's five people
behind the [bleep] line.

Come on, Steve.

hell.

What the [bleep] else is
he going to find in there?

Thousands of dollars
of inventory here!

Thousands!

This place is [bleep]!

When was the last
time this was empty?

Probably four
to six days ago.

Four to six days ago.

You [bleep] served me that.

God.

.

You're supposed to
be the executive chef.

First of all, there's
executive in the way

you conduct a kitchen.

I wouldn't pay you 50 grand
a year, let alone 100.

And you wonder why you're
wasting so much money.

There's thousands--
thousands of dollars

of [bleep] inventory
through our hands.

Shut the [bleep] line down now.

And get the guests out of here.

Their night is over.

Shut it down!

Get them all out.
Everyone's got to go.

Close their checks.

Get them out.

At Bask46 in New Jersey--

He's kicking everybody out.

whoa.

I've had to shut
down the restaurant

due to the kitchen's lack
of hygiene standards.

The [bleep] is that thing?

Guys, I'm sorry,
everyone's got to go.

Aw!

Everyone's got to go.

I wasn't expecting
Gordon to rip apart

the walk-in box like he did.

And yeah,
it killed me, you know?

I'm still, uh, trying to
keep my composure right now.

Guys, that was rough.

I knew what to expect
when Chef Gordon came here.

I just didn't expect
all that he found wrong.

Guys, turn around, please.

Let's just get real,
shall we, just for--

just for two minutes.

Tonight was a mess.

I came in here to turn
this business around.

But if anybody
has a problem with that,

the door's there.

I can't start to help
you guys if you're not

prepared to help yourselves.

And, Steve, it begins with you.

You can't run upstairs,
disappearing into the attic

whenever there's a problem.

You need to own it.

You need to be
front and center.

Bobby, the most expensive
member of staff in here,

you need to bring it.

And you need to be the
example for the other guys.

It's been a free-for-all.

It's time to put pen to paper

and set up systems
of structure.

And the standards
go up to the next level.

I want a show of
hands who's in.

And if that hand is not up,

then just get
the [bleep] out of here.

Hands up who's staying.

I'm going to devise a new menu.

I'm going
to spruce up the place.

I want a new attitude.

And I want everyone
on the same page.

Fall back in love
with what we're doing.

Get this place cleaned up,
and then get some sleep,

because you're going
to need it.

I need you for
30 seconds outside.

I need you to stop
around.

I need you on it
like never before.

- Heard.
- We're in the [bleep].

Now, we may be down,
but we're not [bleep] out.

And there's one
thing you need to do.

You need
apologize to Steve.

- Will do.
- Got it?

Got it.

It's not me paying the bills.

But if I was, your ass
would be out of here.

And I tell you that
because you're the one

who has to do the rethinking.

And I swear to God, you
come back a [bleep] new man.

You're taking the
out of him.

And you're not giving your all.

Is that clear?

Clear.

Thank you, Chef.

I'm not going to
fail, fall, falter.

It's going to make me stronger.

And I'm going to fight
as hard as I can.

I'm embarrassed.

I didn't think I would
be this embarrassed,

but I'm embarrassed.

What?

I apologize.

And I'm willing to, uh, do what
it takes to rebound from that.

And this is my life, dude.

Mm-hmm.

So this is an opportunity.

And we got to step up
and do this thing, OK?

Mm-hmm.

Can we get this going?

I got your back.

You got my word.

All right, I'm going to take
it in, all right?

I'm going to take it in.

This is going to be
a good thing, OK?

Yeah.

Bobby got it handed to
him, and he needed it.

He needs a wake-up call,
and I think he got it tonight.

All right?
OK.

All right, I'll see you later.

- Yeah.
- All right.

I wasn't predicting all this
to happen and to go this way,

you know?

Tomorrow is a new day.

You know, I'm the Jersey
version of Rocky Balboa.

I'm willing to go
one more round.

Last night, I closed Bask46
and called out Chef Bobby.

Now, while my team
renovate the restaurant,

I've decided to
visit Steve and Sandi

at home to face the hard
facts about their situation.

I thought I'd just
come in and catch

up with you both, especially
on the back of last night.

What a beautiful spot,
by the way.

How are you feeling
this morning?

Sad and frustrated that
all that was going on

and we weren't aware.

It was upsetting.

That negativity
is pulling you down.

You don't really want
to be there, do you?

Not that much, no.

We need to separate
the family from the business,

because the business is
bringing the family down.

It's not healthy.

You know that.

I do.

I did this for my family,
the house, the things

we have here in the yard.

And I don't get to spend time
much anymore with the

family here,
and I bring home, you know--

to vent to her about what's
happening at the restaurant.

I don't want to do that.

You've built
a beautiful restaurant.

Thank you.

But it's dysfunctional.

You've got an
overpaid chef that

has let you down incredibly.

And he needs to fight
for his role now.

He needs to show you that
he's worth 100 grand.

If this business goes down,

you've got a million dollars
at stake,

the family home up for grabs,
and that's it.

OK.

You need to know every
corner of your business.

Yes.

You need to know
everything that they spend.

You need to be a boss.

I guess it's a wake-up
call for me to start

be more on top of my business.

Now, I'll see you
back at the restaurant.

I've got a couple of
things I'd like to show you

both-- new additions
that will really

transform your business.

Tonight we're relaunching.

I need you to show confidence.

And I'm ready.
I'm ready to go.

You got me a
little excited now.

It's nice to see you smiling.

Thank you.

I know that I have
to make changes.

I'm going to make
the bad things good.

I have to step
up and be a boss.

Back at the restaurant,
my team have finished

renovating both inside--

And out.

Oh, my goodness.

- Hey, Sandi.
- Hi!

You good, darling?

- I'm very good, thank you.
- Good.

Stevie, come over.

What did you do here?

Well, first of all,
nice to see you both.

Funny you're both smiling.

It makes me happy,
let me tell you.

Listen, first impressions
are crucial, right?

When I first came here,
I almost walked by the place.

We've livened up this patio,
making an area for guests

to eat that will also
attract customers passing by.

It's beautiful.

This is awesome.

Let me show you some
more surprises inside.

Ready?
- Let's go.

We're ready.

Come on.
Please, come on in.

What is this?

This is tonight's menu
we're going to relaunch with.

Yes, it's small.

But it's dynamic.

It looks phenomenal.

It's beautiful.

And boom,
there's the brand-new menu,

all laid out on the table.

The food is unbelievable.

Where's Bobby?

Bobby?

Speed up a bit.

Come on, you're not
that [bleep] old.

Right.

First of all,
when I first arrived,

I didn't even get a menu.

It was a disaster, OK?

Let me just go through
this menu quickly,

and I'll give you an insight.

Before, you had huge portions
and were buying in things that

should be homemade,
wasting money on stock,

and customers taking
away overloaded portions.

Now, do you know what I see?

Proper portion control because
smaller portions will mean

less waste and more profit.

So delicious wings,
straightforward, simple,

beautifully marinated.

Sliders-- great little
idea for sharing.

Mac and cheese done one
way, the correct way.

And the tacos.

But look, they're
not overloaded--

clean, simple appetizer.

The bookings for tonight
have gone through the roof.

There's over 75
guests, including VIPs.

So the heat's on.

I'm not [bleep] around.

Bobby, you'll never
send another person

your ridiculous business
card ever again.

Just send them some good food.

Is that clear?

Yes, Chef.

- Thank you very much.
- All right, dig in.

Get familiar with it.

Let's get this
thing rolling, yes?

Yes.

That is so good.

I can't.

The burger is delicious.

It's, like, crunchy,
has all the texture.

I'm smiling.

I'm a little happy tonight.

I'm getting ready now.

We got about another
half hour.

And we're ready to
serve some dinner.

I think these
are my favorite.

Feeling good.

Feeling good.

Steve, I said to you I
was nervous about the level

of family involved
in this business now.

We need to sort of
keep this separate.

I personally think that Sandi
should take the night off

and spend the
night with the kids

that she's always wanted to do.

I think I can do this.

Well, listen,
take the night off.

Go home with the kids, OK?

I will.

Do your thing.

It's so nice that I'm going
to be going home and spending

some time with my kids.

I do like being here with
the hustle and bustle,

just not six days a week.

So go home and
do your thing, OK?

Bye, enjoy.
- Bye, everybody!

Bye!

Bye, Sandi!

There we go.

It's time to reopen
the doors of Bask46--

First two tables are sat.
- Let's do it.

and show the
new and improved

menu to our illustrious
guest list--

Hello, Mayors.

How are you?

Welcome, everyone, to Bask46.

which includes local
pillars of the community--

The mayor's just
arrived, as well, yes?

This looks great.

and the Women's
National Soccer team.

Ladies, how we doing?

It's going to be great.

This is going to be
a great relaunch.

It's going to put Bask46
as the new destination

place in Jersey.

Get rid of those
first nerves early.

Make the mistakes,
just don't send them.

Thank you, Chef.

Every dish that's
going to walk out of here

tonight, I promise you,
is going to be mastered.

And there's not going to be
an unhappy soul in this place.

First order on.

Call it out, please.
Let's go.

All right, we got
blackened shrimp taco.

Nice.

Good.

Order up,
one wing, one sliders,

one blackened shrimp taco.

Great.

Those tacos look great.

Thank you.

The way this kitchen is
functioning is night and day.

Thank you.

Early start, but keep
it going, please, yes?

Yes, Chef.

OK.

Wow, great
atmosphere, honestly.

The buzz in here
is off the charts.

And more importantly,
customers are loving the food.

The customers seem to
love the new menu tonight.

Bobby, you need me?

We got an order of wings.
Let's go.

Thank you.

And it might
be the first time

I walked into that kitchen
not feeling like I was

going to get my head torn off.

We got a brick chicken.

We got the two ribeyes.

We got a shrimp taco working
and an order of sliders.

OK, I got a big order here--
six shrimp tacos all day,

all right?

Six--

Seven.

Seven all day.

Ah, [bleep] my life.

Slammed right now.

me.

And I just--
you don't understand.

It's just a lot.

Rapido, rapido, rapido.

I'm doing everything I can.

- Bobby?
- Yes, Chef?

I've been standing here
for the last two minutes.

It's just-- there's
nothing going on here.

Did you guys get your food?

No, not yet.

Bobby, he got a
little flustered.

And there was more
than one hiccup.

There was more
than two hiccups.

There was a lot.

And I don't want
to let down Gordon.

I don't want to let him down.

Bear with us, please.
- Another order.

Come on, man.

Really?

We're so
behind, it's crazy.

What are you waiting for?

Really?

11!

11 steaks all day.

.

Middle of dinner service.

Honestly, we had a good start.

The problem now, the
wheels are falling off.

And Bobby's reverting
back to his old ways,

banging food out.

And sadly,
he's not communicating.

He's just shut down.

Get this food
out of my kitchen.

What do you think?

How are the wings?

I don't think
the wing's good.

We'll check it out.

- Sure.
- Thank you.

Bobby, one second.

Just check this out.

Is this OK?

Show me them.

They're pink.

They're bloody.

For [bleep] sake.

I'm just so [bleep] done.

I'm, like, literally
this close of

throwing in the towel.

hell.

Raw [bleep] chicken.

At Bask46, it's opening
night with the new menu.

I'm going to get the ribeye.

But in the kitchen, Chef
Bobby is having problems.

Chipotle chicken tacos.

I didn't even see that.

Let's go with that now.

We got to go with that.

Bobby, just draw a breath.

We're rushing,
and then now we're

starting to lose control.

We'll get faster as we get set.

Don't go fast too soon.

Let's go, Bobby.

I'm the captain of this ship.

And I promise you,
I haven't given up yet.

OK, next up, we got a
fried chicken sandwich.

Good, go.

- We got this.
- I got this.

You got this.

I'm picking up the slack.
I got this.

- You got this.
- Order up.

I got one wing, one sliders,
one blackened shrimp taco.

Let's do it.

You got the wings, right?

There's your ticket, go.

Good, good, good.

That was good?

Bobby, how are you feeling?

I feel OK.

Let's talk about
the positives.

We got in the weeds.

I did.

But we got back on track.

I mean, you did something
tonight that I

never expected you to do.

You held on.

It was a little
stressful, but I think

I hopefully made it happen.

They loved the food.

Yes, Chef.

I did the best I could.

But you're on the
clock, you know that?

Yes, Chef.

You need to prove
you're worth your salary.

Can you do it?

I can do it.

Tough week.

Very.

Thanks for hanging in there.

My pleasure.
Thank you, Chef.

- Good night.
- Good night.

And get rid of those
business cards.

Steve?

What a night.
What a night.

Customers loving the food.

Small, powerful menu, combined
with a great atmosphere.

The place is buzzing.

By and large,
tonight was a success.

And asking your dear wife
to take time out tonight

and spend time with the
kids was one of the smartest

moves you've made.
You know that?

I'm glad she
wasn't here, yeah.

- I want you to succeed.
- Thank you.

You got a lot
riding on this place.

The restaurant is beautiful.

The problem is, the engine
room is not functioning.

You need to give him a
30-day window in order

to prove himself, A, he should
be paid 100 grand a year

and, more importantly, he holds
the title of your head chef

in this business.

OK.

I'm leaving you
an infrastructure

to get this thing right.

A million-plus sunk into
this place, it's got to work.

Thank you.

I wish you the very best.

Thank you.

Thank you.

Good night, and good luck.

Thank you.

I have a big decision
to make--

30 days, talk to Bobby.

If he's not on track,
he's going to have to go.

I need mac and cheese.

You have mac and cheese?

Bask46 is going to be
a successful business.

And I got this.

Honestly, what a night.

When I first arrived
at Bask46,

it was a complete mess outside.

I discovered
a dysfunctional chef

that was overpaid
and seriously under-delivering

and on top of that
an owner that

really had lost his passion.

Now that we've
given them a system

to succeed, my only worry is,
if they slip back in

to their old, disgusting
habits, I promise you,

they'll never be
basking in glory.

Gangster chef, my ass.

Two months later--

Bye, everybody.

Sandi has taken
some much-deserved

time off from the restaurant.

I'm going for a cigarette.

Steve says that Bobby,
the "Culinary Gangster,"

never showed up
for work the next day,

and according
to his social media,

has retired from the
restaurant industry.

However,
Steve and Bask46 are now

thriving with new systems,
a new menu, and the kitchen

running smoothly.

Next time on
"Kitchen Nightmares"--

This place looks bleak.

Inside is very dark.

It's gloomy.

It looks like a high
school cafeteria.

You found a hair
on the cheese?

Yeah.

We're going to get
shut down.

I know we're a
little bit in debt,

but I don't really how much.

A quarter of a
million dollars.

Oh, my god.

, man.

You don't know you're
ass from your elbow.

What happened?

I cut my-- my finger.

It's like you
don't understand.

You're not listening.
- I don't understand?

You're not listening!

You're [bleep] deluded!

Do you think I'm lying?

- Well--
- Or are you going to listen?