Belmore New York a busy commuter town about 30 minutes from New York City and home to a wide variety of restaurants for 10 years the mixing bowl has managed to survive but now with increased competition it's only months away from home He said Cajun, not Asian. My name is Billyy Galletti. I'm the chef owner of the mixing bowl.
Pick it up! I'm the chef, delivery guy, Mr. Fix-It. Doing bills, picking up supplies. I'm out the floors, if I may. I have to, it's what I have to do to keep the place alive.
The Mixing Bowl Eatery has been here for 10 years. Lisa, is this order right? You know what, you should talk to your manager, not your wife. If it was up to Billyy's wife, the restaurant would be closed next week. It says two muscles.
It should say one. My hope is really gone for this place. Yeah, but I was there yesterday.
Disaster. Six people came in the restaurant the whole night last night. Everyone just knows he's mixing ball Mike. Right this way, young ladies. Yes, he's the manager, but it's impossible to work with him.
You get five times more pay than the servers. What the hell is your problem? Kind of like one big happy family. What you just said makes absolutely no sense.
That doesn't make sense. Shut up. Ay, ay, ay.
Mike, what are you doing? Taking a drink is unparched. He is the manager.
Oh, my Good. What does Mike do now? Oh.
I see him schmooze a lot. People come in here and they think I'm the owner. They call me, like, the mayor of Belmore. Do they do that because they respect me, they fear me? I don't know.
Shut up and let me finish talking. You respect me. Nobody's gonna listen to someone who's yelling at them like a madman.
Talking to you is like talking to a brick wall. All right, When the mixing bowl first opened, it was busy every week, you know, it was really doing well. I'm fucking the people, man.
Now it's just slow. Everybody's like depressed. We tried everything that we can.
There is no more money. There... There's nothing else to do. If something doesn't change and someone doesn't help us out, the restaurant could be closed next week. Now it's at the end of the road.
I'm so stubborn about keeping it alive, but am I hurting myself? Am I hurting my family? You're holding everything up now with all this crap.
I'm sorry, that's what I wrote. Our marriage gets affected by his business. Go, go out, go out. We're struggling seven days a week. That puts a damper on our relationship.
I can't sacrifice myself and our children for the mixing bowl anymore. If it's not going to work, it's time to walk away. Gordon Ramsay has just one week to uncover the restaurant's problems, devise a plan, and find a way for this restaurant to stand out in this competitive market.
I'm nervous because this looks dreadful. Oh my god. Hi. It's a pleasure to have you here. Not at all.
Sorry, Gordon. First name? Mike Lannister.
Mike, nice to see you. It's exciting, just like, oh my god. I'm meeting Gordon Ramsay.
You know, to me, he's a god in the restaurant industry. Good to see you. Hi.
Lisa, nice to see you. Let's see. Good.
Well, this is quiet. Yes. This is typical. This is typical. All these staff, one, two, three, four.
How many is booked for lunch? Nobody. No?
When Gordon first came in, I was nervous. And I hope he's just not too hard on all of us. Are you going to sit here? Yes.
This is the lunch menu. And what style of restaurant is it? It's new American type cuisine, salad, some wraps, a little bit of pie.
Sounds like a health spa. Um, where? When was the last time you went to a spa?
The June. Are you saying? Are you trying to say something?
I'm asking, when was the last time you went to the gym? Oh, not for a long time. When was the last time we had a salad? Not for a long time. Right.
OK. If you have any questions, please feel free to ask. OK, great. When you look at the way the restaurant is put together, you can identify instantly from the paper cloths, to the drapes, to the plants, to the ceiling, to the ceiling.
And you can see the difference. The drapes, the plants, the ceiling, to the ceiling. that this restaurant really is on its last legs.
There's not long to go here. Mm. Award-winning Maryland lump crab cakes, seared North Atlantic salmon, sun-dried tomato basil.
For such a small restaurant, the menus are huge. Maybe a couple of minutes? I'm dying to taste the award-winning Maryland crab cakes.
They are excellent. And award-winning? What award did they win?
You could ask Billyy. He knows more about it. I thought you'd know about it if you're the manager and it's on the all menu.
Well, I, I, I. Anyway. I'll have a zucchini pancake. OK. And I'll go for the Seared North Atlantic salmon, I think.
Thank you. Good, that guy needs some spark. Bean bag.
He is intimidating to serve. Okay, these are the Maryland crab cakes. Thank you.
And the zucchini pancakes with chive sour cream. Lovely, thank you. Enjoy.
Thank you. May I ask what you think of the crab cakes? Yeah.
May I ask you not to stare at me? Absolutely. Makes me feel really uncomfortable.
No problem. You know, you've got this cockroach on your back. You're trying to shake off the light to just sit and enjoy my lunch. Absolutely.
Thank you so much. Award winning, maybe not. In terms of freshness, yeah.
I wouldn't expect to find something so fresh in such a dreary, dreadful dining room. Zucchini pancakes. Stodgy, bland, and just pretty thick.
It's like having a mouthful of glue. Oh, my Good, what's that on top? Tomatoes, basil, balsamic sauce.
I smell garlic. Where's the garlic? Is that on the green beans? The shallots.
No garlic? No garlic in any of the ingredients. And then on the beans? Looks like there's garlic in there. Why don't you just check with him?
I can smell it anyway. I will. That looks like garlic.
Thank you. Billyy? What?
The string beans, you cook them in garlic? Yeah. Is there any shallots in there at all? No shallots. Salmon, very bland.
And sauce, just heavy, soggy, and vinegary. Garlic everywhere. No one wants to come out to lunch and stink of garlic.
That's for sure. You know, Billyy's getting a little nervous. He's like, am I about to get reamed right now?
You know. I don't know what to expect, to be honest. When you first walk in that dining room, you get this depressing manager jumping on you, which is a great shame. I'm sure five years ago, he had some form of spark.
The food, the crab cakes were good. Thanks. Yes.
That was the high point. Everything else, unfortunately for me, just bland. Pancakes were soggy and fish was dry. The salmon just looked old fashioned. Can I ask you an honest question?
Yes. It was our 10 year anniversary and we say for our 10 year anniversary everybody gets compliments just because of the candy. Everybody tells me they love it.
If you give something away and it's free, who's going to complain about it? That never happens. So either he's crazy or every customer that comes in here is lying to me.
I want to come back with a plan and bang. It didn't blow me away today. I'm not that excited about it.
It's very average, very dreary and it's very sad. End of story. Okay? See you later, yes?
Bye. It makes me feel terrible when Gordon says he doesn't like my husband's food. You know, of course I'm going to take defense to that.
Gordon is wrong about the restaurant. My position is the manager, so I am not intimidated by anybody. Bring it on.
Later that night, after meeting the staff and sampling the food, Gordon wants to observe a dinner service so he can evaluate Billyy in the kitchen and Mike in the front of the house. How many books do we have tonight? Two or three people.
Bloody hell. Jesus. This is not very good right now. It is 7 o'clock and there's a lot of open tables in the restaurant. To me, I would have shut the doors a year ago.
Wherever you feel like it, it's your choice. Why not? It's an hour into the dinner service and it's starting to become clear to Gordon why the mixing bowl is losing so much money.
This coupon, you can use it this evening. 50% off. Your check is all adjusted.
Thank you very much. What's going on here? I'm taking 50% off my check. We hand somebody a check, you put this 50% off coupon in it.
15? No, no, 5-0, 50. In here? Yeah, 50% off.
Holy smoke. So we got... give him more money away before we get money in the till. My goodness me.
Jesus. Mike just told me about a coupon that he tried. How long have you been doing it?
Um, long time. Eight years. Eight years.
Christ. That doesn't make sense, that, does it? No, it doesn't. Do you ever go out there?
Um, yeah. When I, you know, it dies down, I walk around. While Billyy spends the entire dinner service in the kitchen, the responsibility of running the restaurant is in Mike's hands. Any more coupons anywhere else? No, no, that's it.
You sure? Nothing at all? There is... I have about 10 signs that I had made up. Go and get them.
Someone grab the door for me, please. Sorry.. Sorry.
Okay. All of them go in the window at some point. Where did you get all these from?
I have a place, they make them up for me. It was expensive. Holy mackerel!
As you can see, I tried everything. Clearly. Now accepting reservations... Maybe because we're not taking reservations, maybe people aren't coming in here.
It's empty! Yes. But we did it. It's fucking empty! Tuesday night, dinner special, Select 3. 3-1.
That was one of the worst things we've ever done. So we did Select 3. It was a... We did, um... And that's a pumpkin. But can I tell you what?
Listen, Regis, order your Thanksgiving desserts early. Yes. In case we're closed by the time we come round to November. What I do is I'll put up a sign a month ahead of time, because maybe people will drive by and say, oh, look.
Which sign was the most successful? None. None. Is there anything else that I should know? That's it.
That is it? Well, there's...well...well... Oh no.
There was... Oh no. It's not really that big of a deal. Gordon, can you come here?
It's a little big. What in the fuck? Free appetizer with dinner.
Oh, second hand, man, man, get me out of here. Jesus Christ. Where in the... It went over the...
You saw these other little signs weren't working. And how long did the sign go for? Well, it would have still been up, but there was a bad windstorm a few months ago and it ripped it down. It blew the signs down? Yes.
Thank fuck for that! Doesn't this catch your eye though from the street? Catch my eye?
Isn't that the point? It's fucking worse than the dollar shop. You're incredible. Okay, get the signs and put them back around here. I don't want any customers to see it.
I've got a restaurateur who's just a cook. A simple cook, a manager totally obsessed by signs, and a wife that'd rather close the place down tonight. This is a real nightmare.
My Good. After a day of observation, go. Gordon is ready to confront Billyy and Lisa with the harsh reality. I've got to be fucking brutally honest with you, you know that. I've seen a lot today.
Watched the service. Unfortunately, I spent a lot of time talking to Mike and yeah, he's out there that one night. You seriously have to start thinking as a businessman, not leaving it to someone like Michael to sort of focus on the baloney and bullshit and then watching you cooking. I've never ever seen a chef so quiet in all my life. You look like a man that's dying to be put out of his misery.
Lisa, you may be right. To put you out your misery, maybe we should close this place down. Fucking tonight.
After the dinner service, Gordon decides to test Billyy and Lisa's commitment to the restaurant. Lisa, you may be right. To put you out your misery, maybe we should close this place down. Fucking tonight. The stress and the pressure relieved, bang, we'll be gone within 12 hours.
So what do you think? I don't want him to give up his dream, but I don't see why we keep going with it. Billyy's a good person.
He doesn't want to just walk away. But if he has to close the doors, it needs to be closed then and let's move on already. I want to live a normal life. And this is where you really seriously dig deep.
If the restaurant dies, it'll be like a death in the family. We have to go forward. We'll turn this around.
Seriously? Yeah. If you seriously, seriously want to continue, you have got to find your passion with your support. And truthfully, unless you change, you'll be gone in six weeks'time.
It's day two, and time for Gordon to start implementing his plan. He hopes to get through to manager Mike about his decision. destructive promotions with the help of a somewhat destructive measure. Looks like a wood chipper to me. That's right.
It's time to say goodbye to the past. It's time to say goodbye to Valentine's Day. You're mad, Nick. Yeah, I am fucking mad. What?
Good guys like you makes me fucking mad. With Gordon struggling to get through to Mike, he now turns his attention to the mixing bowl's greatest challenge. Let's have a look at 1997 first.
One, two, three, four restaurants. Wow. Yeah. 10 years ago. Let me show you something.
Gordon's right. 41 restaurants? Of course you're going to kind of get lost in the shuffle.
What else is around this area? You go to it every day. Oh, the gym.
Gyms, beauty parlors, tanning salon. What isn't on there? A healthier?
Healthy is something that's not even listed anywhere near here. One way we can help turn this around is by installing something to do with health. It's exciting to realize you can do things healthy and just open my eyes to a whole new world. Give the fucking neighborhood what they want!
With the mixing bowl now embracing being the healthy, high-quality restaurant of Belmore. Gordon also realizes he needs to ignite Billyy's passion. Time to be competitive, creative.
Yeah? Our list of 15 ingredients, OK? Half an hour. You work there, I work there.
Keep it fresh and healthy. Think about the direction of the restaurant, the way it's going, yes? OK? Gordon Ramsay teaching Billyy. He's being trained by one of the top chefs in the world.
I was totally into what I was doing, but then you realize that's Gordon Ramsay working next to you here. It was great. So you shredded the fennel, same way I've shredded it.
I hope you're not copying me, Billyy. I did the fennel first. I didn't copy you and me. Oh, dear.
I was so excited. Because I haven't seen Billyy this fired up about something in so long. You're very quiet there, my man.
Fucking hell, what is it with you? You must drive Lisa around the bend. You know that.
How did you communicate, through email? I was paying attention to what he was doing at all. I was more involved in just making my dish. Let's go, my man. Fucks up by the way.
Billyy, finish first. OK, good. So yours is a seared salmon with ginger balsamic drizzle.
This is poached salmon, just poached in a vegetable stock, topped with a walnut pesto. Everything looked really nice, just fresh and lively and vibrant. And the food kind of like jumped out of you. Looked great. This is the kind of food that the mixing bowl should be serving.
I like that. Both dishes are good enough to go on the menu tonight. I like the food, but I really don't know if Gordon can change this place around.
With word that world-class chef Ramsay is in town, the mixing bowl is busier than normal for tonight's dinner service. Do you have reservations this evening? But can the staff at the mixing bowl actually cope with a busy restaurant?
Push the salmon, please, yeah? Push the salmon special, yeah? I think that the customers are absolutely going to love the new salmon dish. Push the salmon.
Fed before that, don't point. Don't point at customers. We're running a restaurant, not a fucking zoo.
Did you get the salmon special? OK, good. Let's take 12 out.
Let's take 12 out. Do you like salmon? Yeah, I would try salmon.
Three salmon specials. Good. We're selling the salmon. Good. Hey, Bon.
How you doing, Smith? I don't particularly care about the kitchen. Your main focus should be the customers. The water is complimentary. Oh, yeah.
Is he working out? All he does is stand and talk and lean and pray. Salmon special's really going well. But Michael, what the fuck is he doing? This guy is just fucking using this restaurant to feed his ego.
But I'm glad you guys are enjoying everything. You want your friends to come in. That's great. But you should be out working.
Ask for the Paul, please. It's impossible to work with him, and every time you work with him, he takes half of your tips. Kim, you gotta work the tips, baby.
I get very large tips. Give him some more water on table 18, please. I mean, 20, 25%. Could you do, you have to put on another round of drinks, another Bud and another Diet Coke also. I am tired of Mike taking half the money from the tip cup.
That's not fair. Goodbye. Thank you. Thank you. Despite the success of the new specials, the staff is unhappy with their tips and all fingers are pointing toward Mike.
You find a table, you latch on, and then the rest of us bust our butts. Get your tables and our tables done, and then you take a half, like, of our tips. Can I say something? Do you think you would have those tips if I wasn't here?
When people come in here, everybody knows me. The customers know me, and all you guys know that. People know me the best because I make it a point of making friends with the customers, and that's what customers want. They want to feel special.
Mike thinks this is his restaurant. He is an employee here. Fucking unbelievable.
Okay, time to get real. When I ask you to wake up in terms of running the fucking business, sometimes you run it as if you own the place. And the reason why you do that is because, Billyy, you are too weak. And...
Lisa if it sounds crap open up and say it Everybody's sitting here with their thumbs up their asses and not doing what they're supposed to be doing I don't think right now. That's the right attitude. I think we should have a positive attitude I mean be realistic when I'm busting my own tables and everybody else is running around crazy We are aware of what the problems were And I think that we should move forward and put the damn past behind us. You're kind of talking to yourself right now I'm talking, this is how I feel. I'm not even verbalizing how I feel.
These are things you need to do. I'm fighting for my life here. You right now need to step up to the plate and make the changes every freaking day, every minute of the day.
That's it. Billyy, that's the first time you've sounded like a boss. Because it's your fucking life on the line.
Don't ever forget that. Hey, he's laughing again. If you're carrying the weight that this guy and his wife has on their shoulders, you wouldn't fucking smirk. Tomorrow, the most important day in ten years.
We're going to implement changes to help get this business turned around. If this doesn't work out for tomorrow, the blame is on your shoulders, Mike. Gordon's design team works overnight and transforms the mixing bowl from a nondescript diner into a contemporary sleek restaurant.
And now it's time to be revealed. Right, ready? Yes.
Mike, ready? I'm so excited to see like what you know I'm psyched place needs a facelift. So I'm very excited to see it.
Let's go lovely Here we go It's gorgeous Yes No kissing, huh? Looks nice. Ah, beautiful.
This is gorgeous. I feel like I want to spend money in here. It's exciting to walk out to the dining room and just seeing what it looks like. The decor was terrible.
Now I think the decor works. It fits with the food. It fits with the name. Lisa, what do you think of the chairs? Oh, my god.
Sit down. I love them. Have a seat. It's beautiful.
Warm. Oh my god. It's amazing.
It just was like a gift. It was just like a period of grace. It really touched me deeply.
It looks like a restaurant now, doesn't it? Yes. Are you seriously going to start spending time in your own restaurant now?
Yes. Saying hello to customers? Yep.
Kim, how do you feel, darling? It looks completely different. I feel so much better about coming here, knowing that they're not looking around thinking, why am I sitting here with this gross paper on my table?
I can't wait for customers to come in and see the place. Jesus. Lisa, have you got any tissues?
Huh? Hey. This is our new start, so hopefully it's what we needed.
It's unbelievable. With the new decor as the inspiration, it's time for Gordon to overhaul the menu. Okay, first salad. Apple and endive salad, yes.
And it's done with walnuts and honey Dijon dressing. Very fresh, fragrant, very citrusy. Very tangy.
Gordon woke me up. He got me back to what's now and just trying to put that together. Under Gordon's direction, the mixing bowl has removed heavily-sauced entrees and replaced them with healthy, vibrant items. Roasted fine tomato soups. Slow roasted in the oven overnight, blended, and it's finished with fresh basil and drizzled olive oil.
Tuna niçoise. It's been dressed with an olive tapenade. Green beans, olives, eggs, and roasted new potatoes there. We got to see the way all the new dishes looked. They looked beautiful.
Smaller portions, lighter foods, all of it made sense. Good. Right, are we ready? Yeah?
Good luck. I love the menu because I was eating all the food. So now I'm eating a little bit healthier. It may have an impact on my belly. With a healthy new menu and the restaurant redesigned, it's time to utilize the staff's new energy and spread the word about the new mixing bowl.
We'll go out to a spa or a gym. We'll just put the word out. Fresh outlook, fresh appeal. All right, get a look at these. Hi, guys.
You all know what the mixing bowl is, right? That's the restaurant there, the mixing bowl. We're going to be kicking off our new light, vibrant, healthy menu, exciting new food.
It'd be great to see. At the Mixing Bowl Eatery in Balmora. New decor, new menu, new style. Yes. Gordon.
Gordon, I'm burning 1,700 calories per hour. If Billyy could see you right now. Not bad for a fat guy, huh? I brought you here for a wake-up call, yeah?
Let's go. In keeping with the healthy direction of the restaurant, Gordon has reached out to the New York Dragons Arena football team to create some buzz in the community. Big day for us tomorrow.
So we want to help celebrate that and maybe get you down to the restaurant and come have a bite to eat. I think it's an amazing idea. I just hope it works. Day 4. Only a short time before relaunch and Mike is already feeling the heat. There's a couple of little tiny things that bother me because I want the place to look perfect.
It makes me want Mike speaking. Can I help you? How many people are you going to be? There was a lot of confusion with the reservations.
And there was a lot of things that I really had to do myself. Disgusting. I'm not kidding.
He's having a hard time today, which we all were, you know. But he really lost it. Actually takes some thought.
See, this is why we need Xana. Mike just seemed so stressed. And I was definitely concerned that it wasn't going to help us when we opened the doors.
That's it. That's it. With the relaunch only minutes away, everything seems to be in place for the big night.
Looks like we have 47. And the restaurant is fully booked. Good luck. Yes?
Let's go big boy. Customs are queuing up to get here. Jesus Christ.
Unfortunately, there were too many reservations set at the same time. Oh no. Even I'm getting a little bit fucking doolally.
There'll be a van picking me up in a minute with a fucking van. I was not in time for this. I shouldn't have seen this. That's very fucking madness. It's the mixing bowl's biggest night.
And because of Mike's reservation's mix-up, many of the customers are already getting their drinks. have arrived at the same time. How you doing? How's everything?
As soon as those doors opened and the floodgates opened up and everyone kind of came at once, it was a little bit stressful. Just give me two seconds. Mike. Yes?
Right, come over. Come in. Okay. Reservations. What was the hiccup?
I handed over the reservation list to Kim, and then I'm not exactly sure what transpired since then. Mike tried to blame the reservation mix-up on me. I've never been the one in charge of the reservations. It's not fair. This is a big night.
I cannot tell you how big this night is. And you've got to know what's coming in. That's your job. It's not solely my fault. And I don't think that it's right to put blame on any one person.
Can we get on? Yes. And work as a team. Yes. Go.
After Gordon's pep talk, Lynn, Kim, and Lisa all stepped in to help get everyone seated. Totally different menu. What would you like?
Sriracha. Sriracha and a little salmon. OK. With the dining room now completely full for the first time in years, the pressure was turned up on the mixing bowl staff.
Wake up. Wake up. This is our one shot to make our lasting impression. We're going to blow it. How low are the appetizers on table five?
You can't drive me crazy right now. Honestly, I think Mike's job's not that hard. He just gets sidetracked and stops, stops being a manager.
While each waiter is covering three to four tables, Mike is looking after his friends. All right. Can I get the three soups?
I need soup, soup bowl. I want it now. Yeah, it's coming now, you fucking hell. Watch your back, watch your back. I was definitely concerned that Mike was going to crumble.
He's not used to running a fucking busy dining room out there, you know that? My god. Where's Mike?
Oh! Oh my god. Now. It's two hours into dinner service and the mixing bowl has weathered the first storm.
But they are about to be faced with another challenge. The New York Dragons. Hi, how are you? You're going to have a nice dinner? Yes.
Okay. So we're just going to get your tables together. Sounds good.
Thank you very much. All right, we'll be right with you. Thank you.
You want to get that? Wait a minute. I thought that that table was going to be with them. Can I see this? You forgot the biggest thing to put on the list, the Dragon's Reservation.
The dragons were supposed to be on that list and somehow my- Mike just forgot. How is that missed? How is that overlooked?
The dragons just keep, what? Mike, that's not what I'm saying. I'm not exactly sure what transpired. It's beyond upsetting. There was no dragons on there.
My god, that table for me is the most important table. That's embarrassing. You're overlooking extremely important things.
I was not told about the dragons. I found out 7 o'clock this morning. Why do you keep saying that?
Because I wasn't. I wasn't told! Excuse me, do you...
You do not talk to me like that! I was told 7 o'clock this morning. That's it! Seriously, I'm pissed off! Dragons on the paper!
I'm pissed off! Not my fault! Dragons right over here!
I put them on at 7 o'clock. Can we please move on? That's it!
Not my fault! It's relaunch night for the mixing bowl, and Mike's reservation mishap with the New York Dragons has caused him to go over the edge. I wasn't told!
Do not talk to me like that! Pissed off! That's it! I was told 7 o'clock this morning. Not my fault!
Dragons on the paper! I mean, that's it! Can we please move on?
That's it! We were all in shock and speechless. I've seen him blow up before, but that was a new level right there.
Hey, yes, can you fuck off outside now? Jesus Christ. This is like the Twilight Zone. I really think something in his brain has snapped. He's a freaking lunatic.
Mike was raising his voice. I mean, I don't want him to talk to my wife that way. I don't go for that.
Mike's conduct has everyone rattled, and Gordon has some concerns for the restaurant owners. OK. Let me just tell you something, and I've got to be brutally honest.
You've got one problem here. Mike. I don't know why Billy and Lisa were talking to Gordon. I don't know what they possibly could have said about me. You need a manager, and that is not your man.
Business is business. If something's got to be done to change in this place, we've got to change it. That's the restaurant business.
Freaking fire him. If I would go home right now, life goes on. I'd get another job, but my life would be different.
I just got to reevaluate the situation. Mike's going to have to change. The place has changed.
So everybody else in the place is going to get a second chance. So Mike shouldn't get a second chance. And we're going to move forward together.
For now, Billyy has decided to keep Mike on as manager. Move on. That was embarrassing.
Can we put an end to this? I feel like I'm reborn again, and we are going to build the best damn restaurant that ever existed, or at least in a 25-mile radius. All right, table two's getting up. We're going to push it together for a table of four. Mike managed to find a place to seat the dragons, and it looks like Gordon has finally gotten through to it.
Ready? Ready? Set.
Hi. No. I have a new look. New look, new restaurant, new me. Thank you so much for coming.
We appreciate it. I'm going to get you dinner out real quick, all right? Good job. Good job.
For the first time, he said thank you to me. So that was like, wow. All of a sudden, you know, like, was that him? It was great.
The service has been excellent. I give the service a 50%. Although the mixing bowl's relaunch had some growing pains, it's clear the restaurant is headed in the right direction. Woo! Thank you.
As the week progressed, Mike's management skills kept improving. One and two is crucial that we get out of here. The customers raved about the vibrant I love the new menu.
It's so different. It feels great. We got some amazing feedback from the food, Billyy.
Everybody's really loving the food. Holy moly. The profits were soaring.
What each person spends on average went up by like double. In the spirit of the new healthy menu, Gordon sponsored the first ever Mixing Bowl mile run. Come on, Mike.
Come on, Mike. An eight-year-old is beating you. And with the restaurant thriving, Billyy even found some time to hang out with his new friends, the Dragons.
Get out of there. This journey was unbelievable. I'm psyched to go forward. That's what I want to see, that passion, yes? Yep.
And on Gordon's last day, he even got shy Billyy to finally come out of the kitchen. I want you to stop what you're doing for two minutes and go say hello to your customers. I'm so proud of him.
Couldn't be more proud of him. I want him to get a little recognition for all that he does. Thank you so much. The difference tonight from when I first arrived was extraordinary. I would seriously eat here.
You're talented, big boy. You've got to make that transition from a chef to a restaurateur. I got the message on how I have to change to make this place the best it could be.
Start thinking of cooking up there, not with your back. Yes, come on, then. Thank you so much.
The black cloud has definitely been lifted off this restaurant. We can't blame anyone but ourselves now, because there's no doubt. There's no excuses left.
Ladies first. Oh, fuck me. Oh, no.
It all came together. And I just can't wait to go forward. Good night. Thank you.
Thank you. Two months have gone by and the restaurant is continuing to prosper. Gordon, he just let everything out on me.
It was like rip-on-mic week, but he definitely did teach me some things. We had fun with it. As for Billyy and Lisa, they're... their marriage is as strong as the restaurant itself. The changes I've seen in our relationship is amazing.
So for that, Gordon, I thank you. That means so much to me.