All language subtitles for Kitchen.Nightmares.S09E08.1080p.HEVC.x265.MeGusta

This week,
I'm outside Austin, Texas,

where I've been asked to come
and visit The Grumpy George,

a British-themed pub
which opened last year,

run by Brit Karen
and her husband

and co-owner, Christian.

- Hello. How are you?
- Good.

My name is Karen.

I am the owner, along
with my husband, Christian,

of The Grumpy George.

Absolutely.

I am from England,
as you can hear.

My husband's from Germany.

Christian and I, we've been
married now for 20 years,

and we've been living
in Georgetown

for about 15 years now.

Your server will be
right with you.

- Thank you.
- Thank you.

I work for Amazon's
Web Service,

but opening a restaurant
was always a dream of ours.

And do you have any idea
what you'd like to eat?

I'm gonna do the
shepherd's pie.

A restaurant is something
we never did before.

And he turned out pretty well,
so we thought, give it a shot.

Shepherd's pie
for D6 just came in.

When they told me
that they were gonna open

The Grumpy George,
I thought it was a good idea.

Opening a restaurant for sure
is a dream of my parents'.

Next ticket, fish and chips,
large side of Brussels sprouts.

Nothing like it
around here and thought

it could be real successful.

We came into this with
high hopes and high dreams.

Having said that,
my husband and I have no clue

how to run a restaurant.

We're a posh British pub.

Chef Michael offered
to help to produce the menu

that I was thinking of.

He is the trained chef.

And after trying his food,
I gave him complete

and total control
of the kitchen.

You do get one other side
with the fish and chips.

Perfect.

My area of expertise
will be Puerto Rican food.

Puerto Rican food is not
close to British food.

So I've been looking
at videos online just to get

ideas of what is British food.

British food is very bland.

Scotch egg.

We serve the fish and chips.

- Dry.
- That's for me.

Shepherd's pie.

They found this paper
in their shepherd's pie.

We also have a pasty.

Oh, no.
I'm sorry to hear that.

I'm able to be creative,
you know, do my specials,

make it more flavorful.

The egg was well undercooked.

- Yeah.
- It was almost, like, slimy.

Do we know how long
on this Reuben egg roll?

Chef makes everything from
scratch, even the mushy peas.

Scratch takes space and time.

I got the fries
coming right now.

I do everything
from scratch here.

The downside,
it's very time-consuming.

OK, that's how long?

I would say that ticket
times are definitely

one of the biggest issues here.

Let me check on that.
Sorry.

I know our kitchen
got backed up.

People go away because
they're tired of waiting

so long for their food.

Mike, forget about
that sirloin.

They already left.

Oh, man, what a nightmare.

Two items shouldn't
take 45 minutes.

And it's hard to justify
that to the customer.

- Hey, Dayne.
- Hey.

- I'm heading out.
- OK.

Just letting you know.
You got this, right?

I'll talk to you
in a little bit.

Thank you.
- See you later.

Karen and Christian
treat The Grumpy George

like it can stand on its own.

But I don't believe it can.

It needs direction.

My parents work really hard,
like, really hard.

She does all of this

along with her
full-time corporate job.

I don't know
how they're still going,

because I couldn't do it.

We've worked so hard
all of our lives.

The goal is to retire and just
to enjoy The Grumpy George.

But financially
we've taken on way too much.

So we have about
four weeks left of cash

for the business
to stay open.

Hi, folks. How are you?
Welcome.

I'm tired,
and I'm exhausted.

I'm just overwhelmed
with money,

getting tired of it
by the day.

If everything stays
exactly the same as it is,

we're gonna have
to find more money

and it's just going
to get worse for us.

So--

This restaurant is festering.

You cannot be that deluded.

Stop, stop, stop.

I promise you,
you can't do this.

Smell it!

Shut it down!

I'm in the historic town
square of Georgetown, Texas,

at the struggling
Grumpy George,

the only British pub
in the area.

Now, the good news is that
the actual owner is British,

so I'm looking forward
to a little taste of home.

The Grumpy George.

OK.

Good morning.

.

- How are you?
- Oh, good.

- We're doing great.
- What is that?

It's a Reuben egg roll.

- A Reuben egg roll?
- Yes.

That's a million
miles away from anything

to do with
quintessential British.

- Did you see the door?
- What?

- Did you see the door?
- What?

- Big man is here.
- Gotcha.

Yo, yo,
Gordon's in the house.

Thank you.

Gordon Ramsay has come in.

It's scary, for sure.

Like, the Gordon Ramsay
is here.

- Hey, bud.
- Gordon, nice to meet you.

- Likewise.
- I'm Dayne.

- Dayne, good to see you.
- Nice to meet you.

Thanks for being here.
- Are the owners here?

They're not, not currently.

Karen and Christian are not
in the restaurant a ton.

We just try to represent
The Grumpy George

in the most positive way
that we can.

Does she have another job
anywhere else or--

She does, yeah, she has
a full-time corporate job.

Man, that's crazy.

Well, shall we order?

- Yeah, what are you thinking?
- What have we got here?

Looks like a good selection
of pub classics.

I've got to go
for the Scotch egg.

Scotch egg.

Loaded curry chips.

Let's do the sausage rolls.

And the sausage rolls.

You've got
a wild mushroom pasty.

Yes. OK.
Sounds good.

And then finally, let's go
for some bangers and mash.

- OK, perfect.
- Yeah?

All right,
this is Gordon's ticket.

Two minutes.

It makes me very anxious
knowing that Gordon Ramsay

is gonna eat our food.

Let's see what
Gordon Ramsay thinks.

Time on these apps?

Michael, do you have a time
on H3's appetizers?

Give me two minutes, bro.

I'm gonna start
sending right now.

OK.

There doesn't seem to be
a lot of food coming out.

They're waiting.

That table's waiting.
That table's waiting.

Wow.

H3.

- H3 is Chef Ramsay's table.
- They're out.

- All right, sausage rolls.
- Oh! OK.

Everything else should be out
shortly for you, boss.

Thank you.

Oh, boy.

It looks so dry.

I can barely see the sausage.

Not the kind of thing
you say in Texas, is it?

Yeah, well--

Dry sausage rolls.

They're disgusting.

Hello, mate.

Yes, sir.

So the roll was there
but no sausage.

I could barely
find the sausage.

The sausage is so overcooked.

Sure.

Ah, [bleep]. Here we go.

- So dry.
- Gotcha.

Thank you.

This is for H3.

It's hot.

OK.

Got that pasty here.
- OK.

- Here you go, love.
- All right.

Bloody hell.

Wild mushroom pasty.

Looks terrible.

That's awful.

Why is it so watery?

Must be the mushrooms, maybe.

Is it supposed to be
for vegetarians?

Yeah.
Yeah, it should be.

Are they're serving bacon
with the sprouts?

I'll be right back.

.

"Dear Mum,
at moments like this,

I really do miss your cooking."

All right, so the pasty
is, like, really watery.

Ay-yi-yi.

Food coming back is kind of
a disappointment, you know.

Kind of destroyed me
a little bit.

OK, I need curry chips now.

I don't have that much
knowledge in British food,

so I kind of was
expecting that to happen.

Smells good.

All right,
this is hot,

loaded curry chips
for Chef Ramsay.

- OK. What is that?
- The loaded curry chips here.

Oh, my God.

What a mess.

Loaded curry chips.

And I have
the Scotch egg for you.

Thank you.

Curry sauce
and shredded cheddar cheese.

That is terrible.

What a mess.

Now, when I think
of British gastropubs,

a Scotch egg
absolutely seals the deal.

Well--

in fact, I'm gonna take
a picture of my Scotch egg

and send it to my mum.

My mum's gonna have

a [bleep] heart attack
when she sees that.

Get these out
of the way for you?

Yeah, I've just
sent that to my mum.

That was a Scotch [bleep] mess.

It's undercooked.

A Scotch egg shouldn't
be this runny.

So Gordon sent his mom
a picture of the Scotch egg,

asking what [bleep] it was.

Knowing that I'm disappointing
Gordon's mom, even though it's

not me the one making
the food, per se,

yeah,
that's kind of a kicker.

It doesn't feel great.

Thank you.

Gordon Ramsay's actually
sitting in my restaurant

looking not very happy at all.

This is it. I've got
to sit down and talk to him.

Oh, you must be Karen.

Chef Ramsay,
thank you for coming in.

Please call me Gordon.
Sit down.

Thank you, Gordon.

How are you?

I am a little bit
overwhelmed.

Yeah.
It is miles away from--

I mean, you guys
have got a lot on.

I can tell that.

But yeah, well,
let's catch up later.

- OK.
- Yeah. Thank you.

- Thank you.
- Appreciate it. Thanks, Karen.

The bangers and mash.

Let's do it.

Good, good.
Here we go.

Bangers and mash.

All right, sir.
Bangers and mash for you.

I'll give you
some utensils here.

- Thank you.
- Enjoy.

Mash is lumpy.

I mean, really lumpy.

Absolute garbage.

It's not mash at all.

That's terrible.

How we doing, sir?

This has massive lumps.

That didn't get
mashed, did it?

It's--that potato's raw.

- Understood.
- Thank you.

All over wasn't a fan.

There was a big chunk of raw
potato in his mashed potato,

big chunk of raw.

Raw potato
in the mashed potatoes.

I feel frustrated.

So in my head,
I guess I nailed it.

Everything's there.

Chef Ramsay is the toughest
customer I ever had.

I finished tasting
a selection

of what The Grumpy George
has to offer.

Thank you
for coming in, guys.

Appreciate it.

Now I need to chat
to the owners

about the disappointing
meal I just had.

Karen, let's have
a chat together

now those customers have gone.

OK.

Oh, boy.

I need to know
what in the hell's going on.

Help me.

I kind of wanted to have
a modern twist

on a British pub.

What's the twist?

Salty, lumpy,
raw mashed potatoes,

overcooked sausage rolls.

I could go on.

My team have given me
the numbers.

I cannot understand
why you would purchase

this burden at this state
in your life

with no fricking experience.

- It's a good question.
- It's a good question.

Help me.

So we know
that Georgetown is one

of the fastest-growing cities
in the U.S.

If we could offer
a concept that was unique,

that was kind of
the idea behind it.

I have to be blunt with you.

If you're gonna run
a modern British gastropub,

it needs commitment,

because the food
is just not up to scratch.

OK.

The reason the food
is not quintessential British

is because of me.

Chef Michael,
he's a trained chef,

and he's very, very good
at what he does.

I gave him the recipes
and said,

this is kind of what I would
like to have on the menu.

So that's all on me.

But you can't get
a recipe off the internet

and hand it
to a talented chef

and expect it
to become quintessential.

No, I agree.

Are you not nervous?

We thought it
would be a good idea.

But again, we don't have any
experience with a restaurant,

and so we didn't know
all the pitfalls,

and we made a mistake.

I am absolutely exhausted.

It just drains you, constantly
worrying about everything.

Sometimes I just don't know
what to worry about first.

I think we're about--

we're about four weeks away
from having to close our doors.

In terms of cash flow?

Yes, sir.

Where is this money
coming from?

So we put a second mortgage
on the house.

.

Yes.

This is a house
of fricking cards.

If I project the next
6 months or 12 months trading,

you're gonna be up
to a million dollars in debt.

.

I'm in Georgetown,
outside Austin, Texas,

where the owners
of The Grumpy George

haven't realized how dire
their situation has become.

If I project the next
6 months or 12 months trading,

you're gonna be up
to a million dollars in debt.

Felt like I just got
an enema, a really cold one.

We need help because we don't
know what we're doing.

It's crazy.

It's not even close to working.

I know.

We are looking
at trying to slow down

and reduce what we're doing.

And the plan was to retire
as soon as possible.

But yeah, we just
underestimated the costs.

You've got your own
future on the line.

At your age, it's not
a chance to de-risk

and get rid of all your assets
to keep this thing open.

That's why we needed
a guardian angel

to come in and kind of
look at everything

and see what's going on.

It's really difficult
listening to the truth.

It is absolutely terrifying.

You know, we don't have
a lot of working years left

to dig our way
out of this debt.

Karen, could you get
the team out of the kitchen?

Sure.

Let's have a chat
together now.

Yeah, we don't
know what to do.

We don't know how to do it.

Hey, Michael, Carl.

We're having
a meeting with Chef.

I've been here
about six months,

and this is the first time
that we've really had,

like, an all-staff meeting.

Hello, sir.

- And first name.
- Michael.

It feels like we're in
the principal's office

and we're all in trouble.

Listen, first of all,
I'm here to help.

Let's get that
absolutely clear.

But I'm in shock just
to how far gone the food is.

There's no flavor anywhere.

And I'm trying to hold on
to the positives.

I started off
with the sausage rolls.

That's the kind of sort of
stuff we grew up with, right?

Yes.

But the sausages
were cooked to hell.

There was no sausage in there.

Chef, give me an insight
to your knowledge

of British cuisine.

Have you ever worked
in a gastropub, a British pub?

No, Chef.
This is my first time.

How'd you come up
with those dishes?

The recipes that were
handed to me in the beginning,

I try to--
- From where?

OK, right.

These are my recipes.
They come from me.

I get that, but you've never
worked in a restaurant

in your life?
- No, Chef.

I'd love to take you all
to an amazing,

quintessential British pub.

You'd be shocked how exciting,
delicious and rich,

savory the food is.

Simple but done brilliantly.

Are you tasting
any of this food?

Yes, Chef.

Are you critiquing
any of this food?

- Yes.
- And your self-critique?

I mean, you've been
to culinary school, right?

- A long time ago, yes.
- Good.

I was there a long time ago.

But surely you must
know that's wrong.

Yes.

So I feel frustrated
because I don't know much

about the British cuisine.

I've never actually
been to England.

It's not my forte.

But I know I can take it
to the next level.

I just need the right pointers
and the right guidance.

Now, we are--we're down,
clearly not out.

But what worries me
is the fact that we haven't

even been open 12 months

and a unique opportunity to be
the only British gastropub

within a 20-mile radius.

This is a beautiful area.

I know.
I love this place.

This place should be packed.

Financially, our backs
are up against it.

And we're in
for a lot of money.

You spent a fortune
getting here.

And I've never come
across two owners

that have bought something and
never been in it from day one.

Tonight I want to see
how this functions,

from the meet and greet,
the bar to the kitchen.

And I'm worried.

I'm gonna fill this place.

The British are coming.

Oh, boy.

Oh, my God.

Outrageous.

The fact that they're
hemorrhaging cash

and they've barely got
a month left, I'm worried.

This restaurant
needs leadership,

because they are
a million miles away

from anything quintessential
British gastropub.

While the staff
at The Grumpy George

prepare for dinner service--

Here you go.

I've put the word out
to some local

British residents
to see how the pub

deals with an evening rush.

How are you doing?
Welcome to The Grumpy George.

Is it your first time here?

- His first time.
- It's my first.

- My second.
- Oh. I like your accent.

It's kind of like mine.

Yeah.

Going to the next service,

hopefully, it's better
than the one we just had.

And we're just gonna keep
trying like we always do.

Sure.
Want to go for that?

The curry chips.

I will get that
started for you.

There's a lot of British people
in the restaurant tonight.

We've got a lot to live up to.

I need that sirloin
with carrots, medium rare.

Two minutes.

How many shepherd's pies?
- Six.

Yes, I am freaking out.

Well, I have to prove
to Chef Ramsay

that I know what I'm doing.

I'm a good cook.

I have good food.

All right, gentlemen, they're
working hard back there.

It should be out
in just a moment.

What can I get for you?

Sirloin?
Yeah.

Medium rare?

- Good evening, Chef Ramsay.
- All good? You good?

Good, thank you.

You OK?

So give me an insight
to how this works.

Who does what?

I'm on sauté.

And, Carl,
you're expediting, right?

Do you ever cook
anything, though?

Yes, Chef, sometimes.
But I like to stay on expo.

I feel like I'm better at it.

Right.

Did I show you
the pork belly, side Caesar,

pork belly sliders?
- Yeah, yeah. H4.

Michael, how many
sliders per portion?

- Three.
- Three.

It's a lot of work
in there now.

Oh, my God.

It's so labor-intensive.

Whose recipe is that
for the sliders?

- That was me.
- Wowza.

These things should be
cooked up before service.

- Yes.
- They're not the kind of thing

you need to cook to order.

Good evening.

May I just say welcome?

How are we?
- Fine, thank you.

Excellent.

What would you like
from a quintessential

British gastropub?

What is it you come back for?

Some good sausages.

- Good sausages.
- Good shepherd's pie.

Good shepherd's pie.

How long have you been
waiting, by the way?

- A while.
- A while.

I'm gonna go check
on your appetizers.

I'll check back in when--
when you get some food.

Well, good evening.

How long have you been waiting?

Maybe 10 minutes.

Have you ordered?

- Not yet.
- Not yet.

My goodness.
Let me get a server over.

Thank you.

- Is that your table?
- It is.

They've been waiting.
Take their order. Do you mind?

- Not at all.
- Thank you so much.

Yup.
Hi, ladies.

D1.
That's coming right now.

That's the next ticket.
- Yeah, that's the next one.

Their bangers are there.
We're waiting on the shepherd.

It's gonna be,
like, three minutes.

Oh, my God.

This is not going
that great,

trying to get
all this food out.

There's a lot of components
in the menu items.

And trying to execute
is really hard.

How long are
those curry fries?

Few minutes?
- Give me one minute.

Do you want her
to start taking

D4 out with the pork chop or--

Yeah, it's coming
in two minutes.

Oh, boy, oh, boy, oh, boy.

Where's the wait time on here?

- Right here.
- 42 minutes.

Guinness with
sticky toffee pudding.

34 minutes.
Holy [bleep].

Are they seriously waiting
50 minutes for those sliders?

- Yeah.
- There's no standards.

It's just embarrassing.

Chef's so fragmented
and all over the place.

But more importantly,
the money this woman is losing

is off the charts because
the kitchen is upside down.

My God, Grumpy [bleep] George.

At The Grumpy George
outside Austin,

the kitchen
is struggling to keep up

with the orders coming in.

Give me one minute.

Oh, my God.

There are just
two tickets in front

of y'all,
so it should be starting

to push out in just a moment.

The biggest obstacle tonight
has definitely been

the food coming out on time,

people just not
getting their food.

It's hard to control the
kitchen when it's that busy.

Hey, Carol,

H6 is complaining
about their desserts.

They're at 45 minutes
on dessert.

- Yeah.
- 40-what?

- 45 minutes.
- Oh, my God.

- C5.
- Thank you.

C5 all the way.

Thank you.

And the pork belly sliders.

Those sliders didn't make it?

- Not quite.
- No? They're burnt.

They're terrible.

And the meat is so overcooked.

It was, like,
burning my mouth.

Yeah, I'm done.
- You're done.

May I clear this away?

- Yes.
- Holy [bleep].

Man.

Table six there.
Chef.

Chef.

Poor, super dry,

way too much jus in the veg,

overcooked pâté,
and, like, burnt.

But that's not
just caramelized.

You smell that?
That's acrid.

Crazy.

Crazy, crazy, crazy.

Hi there.
How we doing over here?

Maybe more medium well.

- Too pink for you?
- Yeah.

Carl, this is supposed
to be a medium.

It's too pink for them.

May I have
a quick look, Carl?

I mean, it's not too pink.
It's raw.

Yeah.
It's raw, definitely.

- Yeah.
- Thank you.

How you cooking that,
Michael?

But that's raw in the middle,
do you know what I mean?

You can run this, D1.

All right,
I got the ticket off.

Hold up. Let me wipe that.

Right now,
I'm stressed because I was

super convinced that lunch
service was just bad service.

We could turn it around.

And we're doing the same thing,
if not worse.

That's gonna be
the best it gets.

Thank you.

Makes us look like idiots
in Gordon Ramsay's eyes.

All right.
And some curry chips.

Which side do you
want to go on?

- Right there.
- Let's go right in there.

Enjoy.
- Thank you.

Oh, all right,
all right, all right.

How's the pork chop?

Damn. Damn.
My apologies.

My apologies.

Hey, is there any way
you can actually get me

the container of the lamb meat
from the cooler?

The whole container?

Yeah, yeah.
I don't have any over here.

Ay-yi-yi.

What's in there, Carl?

- Lamb mince.
- What is that?

What's that?
- Lamb mince.

- Lamb mince?
- Yeah.

What's that for?

That's for
the shepherd's pie.

Oh, [bleep].

When was that made?

Two days ago.

Where did you get
that container from?

Is there a walk-in
you can show me, please?

He's going to the walk-in.

There's a walk-in here?

Why, thank you.

What the [bleep] is in here?

Is this a beer room
or a food room?

I mean, that's expensive
right there.

Just big bits of cod
just sat there,

not dried out, on a bag of ice.

I mean, I'll be fascinated
to see how much they throw out.

There is [bleep] everywhere.

Oh, God.

Get me Karen, please.

Next ticket, D3.

Karen, Gordon needs you.

I am in absolute panic.

You know, I have
a world-renowned chef

in the house, and I'm
so embarrassed that we've

just messed everything up.

This is the beer fridge
in here?

Yeah.

How long have you been
sticking food in here?

You know we can't mix it,
right, beer and food?

These bags are all defrosting.

But what worries me
more than anything

is, you've got--what's that?

That's probably
ham or something.

- Yeah, pastrami?
- Yeah.

Yeah, on top
of raw fricking pork.

They've never, ever
done that before.

I don't understand
what's going on.

Well, I suppose
if you're never here,

then you're never gonna see it.

We should not be
functioning like this.

We should not be functioning
like this.

Yeah, I agree.

So at this stage, I'm just
embarrassed that I even

had the idea
of opening a restaurant.

What was I thinking?

.

.

Man, good evening.

Good evening.

Yeah, it's so disorganized
in there.

They're making such
fundamental mistakes.

Honestly, raw meat, cooked meat
in the beer fridge,

I mean, what is going on?

Did you know that Karen
had no experience?

- Yes.
- Right.

And you still did it?
- Yeah.

You built a house of cards.

Yeah.
It's about to fall apart.

If we can't turn it around,
then we have to close it down.

Tonight has felt
like a total failure.

I'm just done.

I'm mentally
and physically exhausted.

So you're admitting defeat?

Yes.

Wow.

After a disastrous service,

co-owner Christian
has given up.

Bye. Take care.
Thanks for coming in.

It's obvious Karen's heart
is in the right place,

but she doesn't know
where to start

when it comes
to running a restaurant.

I need to get her and her team
on the right track.

Guys, why don't we take a seat?

Let's have a debrief, please.

I--I--
I'm lost for words.

Gordon was not happy
with service tonight.

The food quality was not good.

The wait times were long.

This was far worse
than any service

we've ever had
since we've opened.

What happened?
Let's start with you.

I mean, we started good,
but then

we just went down the drain.

The menu's dysfunctional.

It's all over the place.

And we're pretending
it's fine dining.

There is no system in there.

And food is taking
way too long.

Some of those tables tonight
were 55 minutes behind.

Customers should be waiting
between 6 and 7 minutes

for their appetizers

and then maximum 8 to 10
minutes for their entrée.

When you think about going
into a gastropub, it's buzzing.

It's exciting.

But more importantly,
my God, the food is quick.

It's not a scratch kitchen.

Grumpy George?

Yeah, grumpy customers.

I feel like I let
Chef Ramsay down.

To me, it's a big deal,
you know.

He's, like, that person that
you want to get to, you know,

like, at some point in life.

You want to be a Chef Ramsay.

You know it's not
fine dining, right?

Yeah.

Why are you
treating it like that?

How embarrassing
were those times tonight?

It was rough.
It was really rough.

I can see where we're
losing money big-time.

And I know we're down,

but we're behaving
like we're out.

Karen, this was your dream.
- Yeah.

Turned into a nightmare.

You gave them the menu,
gave them the responsibility.

And then we expect it
to push a button and work.

Have you given up?

Absolutely not.

We wouldn't have asked
for you to help us

if we'd have given up.

Giving up's easy.

This, what we're
doing now, is not.

But you're not
even committed.

There needs to be a presence.

Man, can I just have two
minutes with Karen, please?

Please?

I'm not sure if my mom
realized how bad things were,

and it kind of might have
caught her off guard.

I think it kind of caught
all of us off guard.

And it kind of opened
all of our eyes.

I am lost for words.
I'm gonna be honest with you.

If you function this place for
six more months the way it is,

you won't be retiring
until you're in your mid-80s.

Yeah.

You've sandbagged yourself,
your family.

And it's dysfunctional.

Yeah, absolutely.

This is bad.
This is really bad.

It's so bad
that I don't even know,

really, if Gordon can fix it.

I think it's just too late.

I don't know
what's gonna happen.

I can fix a restaurant.

I can't fix you unless
you're prepared to change.

Can you change?

I'm not gonna give up
on this place.

Is it solvable?

hell.
We've got a lot of work to do.

I need you to be on your game,

need you to listen,
and, more importantly,

embrace the changes.

- Yes, sir.
- But it starts with you.

And the staff,
they need to be educated.

And you're British,
for God's sake.

You need to be
giving them guidance

on traditional British food.

They need to understand that.
- Yeah.

That's not me showing you
the fundamentals

and then, two weeks later,
you disappear

and you start just dipping
in here again, you know,

once a week.

You need to understand.

You cannot for one second think
that your staff are gonna do it

when you're not here.

OK.

I know what Gordon's saying.

A restaurant takes energy,
and it takes focus,

and it's serious work.

And I need to understand that
and own that and run with it.

We're in trouble.

And we've got to get out
of trouble--

- OK.
- before it's too late.

- OK.
- OK?

- Thank you.
- Thank you.

I'll see you in the morning.
- All right.

Man, Grumpy George
is in dire straits.

But at the helm is a woman
that has got no experience.

Karen wants to be a leader,
but she's so overwhelmed,

she doesn't know
where to start.

And that's a big, big problem.

After a disappointing night,

I'm meeting Grumpy George
owner Karen

in the heart of Georgetown.

If she wants to keep
her dream alive of having

a British gastropub,
this is her last chance.

How you feeling?

Oh, so yesterday was rough.

Yeah, it was rough.

You're not a quitter.
- No.

- Right?
- I'm not.

And I appreciate the honesty
about being a little bit naive.

But it's a beast of a business.

You can't be there
five, six days a week,

but you need
to have a presence.

Your staff need to know
what they're doing.

That comes from the top.

Even if you're not here,
understand what's going on.

Yeah.

I look at this square,
the unique opportunity

being the only
gastropub with flair.

The thing should be packed.

But you've got to grab
this bull by the horn.

We're in too deep.

And I'd rather
you work hard now

than having to work
into your 80s and not retire.

Gordon's making me
look at Georgetown again

with fresh eyes,
because the place is buzzing.

It really is full,
and it's active.

He's making me understand
that a restaurant

should be full
every single day.

The reason it's not
is because of me.

While we've
been away, my team

have been hard at work
at The Grumpy George,

turning a bland pub
that lacked identity

into a quintessential
British gastropub.

With the renovation complete,

it's time to reveal
the redesigned Grumpy George.

Gone are the blank walls
and harsh lighting,

replaced with warm tones
and stylish furniture.

It's time to show Karen,
Christian, and the team

the team the new and improved
Grumpy George.

My goodness!

- Whoa!
- Oh, wow.

Oh, my goodness.

Bringing a bit of Karen's
homeland into the mix,

The Grumpy George
has transformed

from a dark and dingy dive bar

into the epitome
of cool Britannia.

And we upgraded the equipment
in the kitchen

so that Chef Michael
has everything he needs

to make the best
British grub he can,

making it the perfect place to
pull up a pew and have a pint.

Welcome to a British gastropub.

I'm in shock.

It's taking me back
to my local pub

that I went to almost
every weekend with my parents.

Thank you so much.

It's a British pub.
- Isn't it?

Yes.

Now we have a stunning
pub in Georgetown.

You OK?

He's not usually
lost for words.

You OK?
Oh, now, come on.

Hey, come on.

Are you OK?

It's your pub, man.

I don't feel
defeated anymore.

I feel like we have
a chance now.

This is what a pub
needs to be.

It feels more like a pub.

It's just--it's amazing.

Right, let's line up,
have a quick look at the food.

You used to make British food,
but the recipes and execution

was holding you back.

So I've redeveloped everything.

The old menu
was too time-consuming.

And if I was in your shoes
back there,

I couldn't execute that menu.

Yes, Chef.

Let's start off
with the Welsh rarebit.

This is a beautiful British
classic, a great sharing plate.

Next to that,
a beautiful Scotch egg

too proficient to get
out of that tiny kitchen.

Entrées--shepherd's pie
with a rich braised lamb,

and then, of course,
sticky toffee pudding.

Again, fast execution
and easy to do.

These are staples,
great British staples,

proper pub grub.

- Yeah.
- Any questions?

- Can you stay forever?
- Oh, my God.

I wish.

I wish my life was that easy.

Come on, dig in.
Have a taste.

Oh, my gosh.

- Yeah, that's good.
- So good.

- Actually tastes like toffee.
- Mm-hmm.

This is absolutely perfect.

It's the right amount of items.
The taste is spot-on.

Each time I tasted something,
I was just taken back.

I was 8, I was 10, I was 5.

- Great.
- But they invoke memories.

- Right.
- And the quality is perfect.

My confidence
has definitely changed.

The reason this was
failing was my fault.

I could see it slipping away.

And now I feel
like I can't hardly

remember that feeling anymore.

I mean, it's just gone.

It's a whole new day.

It's a whole new business.

It's just a blessing
that we get this chance

to start all over again.

The Grumpy George now has
an authentic British menu.

But the staff
still need to learn

how to properly execute it.

So I've arranged for some
of the top talent in Britain--

Hi. Lovely to meet you.
I'm Rich.

Very nice to meet you.

to give Chef Michael
and the team

hours of expertise
before the big night.

This is exactly what you'd
see in a British gastropub.

You should be able to churn
these out super, super fast.

The original menu
at Grumpy George,

it just wasn't right.

It wasn't truly British.

And those ticket times
were really,

really long, so we're gonna
make sure those are reduced.

This is Gordon's recipe,
steeped in tradition,

super simple to assemble.

Then we actually make them,
like, 24 hours in advance?

Yeah, it actually benefits
from being made in advance.

The new menu,
to me, is just--

it's a fresh start.

So much different
from what I was making.

As well as being
this lovely taste of home,

we want to get those
ticket times right down.

Finally, I know what
flavors go in each plate.

And real English food
tastes amazing.

Now I get everything
Chef Ramsay was talking.

Like, I get all that.

It doesn't need
to be a daily prep.

And you certainly
don't need to be

finishing stuff on the line,

like sausage rolls
being cooked to order.

Right.

More present
and focused than ever,

Karen has one last check-in

with her staff
before the relaunch.

- How we feeling?
- Excited.

- Good.
- Excited.

- Oh, I'm so excited.
- Isn't it cool?

- Yes.
- I love the space.

It looks amazing.

We all know the food
is really good.

So all we've got to do now
is not be grumpy, just be happy

and get some customers served

and get that food
on the tables.

And, you know,
just have fun with this.

This has never looked
this beautiful before.

It feels like starting
all over again.

It feels like we've never
had a restaurant before.

I'm overwhelmed
because I'm hoping

my team are confident
enough to get through.

We're set up for success,
so let's do this.

- Yeah!
- Are we ready?

- Yeah.
- Let's go.

Love it. Love it.

This is an amazing
opportunity for us.

It's day one of the
rest of our lives.

I'm in Austin, Texas,
where I've given

The Grumpy George
all the tools it needs

to have a successful relaunch.

- Hey, how you doing?
- Good. How are you?

Welcome back
to The Grumpy George.

Did you notice a slight change?

All right, let me take you
to your table.

Hi, ladies.
How are you today?

Welcome to The Grumpy George.

There you go,
right here in the cozy corner.

Welcome back.

All right, first impressions,
what do you think,

walking through the door?
- Oh, it's amazing.

- Beautiful.
- Amazing. Beautiful.

Nice to see you.

And would we like to start
with any appetizers?

All right, two crispy shrimp,

pork and sage Scotch egg.

I need those first, please.

You know,
with this new menu launch,

having Chef Ramsay here
in the building,

yeah, that's a lot
of pressure.

I got to make sure
that everything's just

going the same way
they trained us to do.

Yes, of course.

Another fried shrimp
and a salmon.

Yeah, we got it here.

I need a Scotch egg
and a fried shrimp.

- Right, we good?
- We got two steaks all day

if you want to get those out.
- Heard.

Let's go.

We're gonna stay
in front of it, all right?

So when you've got one on,
always put two on.

Oh, so I got one here.

Always one up your sleeve.

They're at medium rare
all night.

Great.

Unless you say,
they're all gonna be done

medium rare, yeah?
- Yes, Chef.

Got it.
Here you go.

This is for C1.
- C1.

All right, friends.

And I got a Scotch egg
for you here.

The kitchen is doing
100 times better.

Ticket times are down.

The customers are loving
all the new food.

So good.

Yeah, everything was great.

So we are very,
very excited about that.

Have you had
British food before?

Then I would highly recommend
trying the Scotch egg.

Because that is, you know,
very, very British.

It's a real joy to be on the
floor when the place is buzzing

and everyone's having
such a good time.

I'm more committed now
to The Grumpy George

than I have--ever have been.

You guys good?

Doing an awesome job.

People are loving it.

I'm able to lead the team.

And I just forgot
to lead my team.

And they were missing me a lot.

So they have me back,
whether they like it or not.

OK.

Thank you.

Do you need help?
Are you all right?

- Doing great. Thank you.
- No?

I feel like we are an
official gastropub right now.

The Scotch egg was actually
really, really good.

I'm half British now.

59 guests are sat out there.

- 59?
- 59, yeah?

- Yes, Chef.
- Keep it going, Carl.

So proud of you tonight.
- Thank you, Chef.

- Stick to it, OK? Yes?
- Thank you.

I just want to say--
I want to say thank you.

This was amazing.

- Well done. OK?
- Thank you.

- Thank you, Chef.
- Well done.

Well done.
- Thank you.

We appreciate you, Chef.

What a week.

Great job tonight.
- Thank you.

- Seriously.
- Thank you.

There's another
65 recipes there.

Oh, that's amazing.

Methods, GPs, percentages.

That's for you.
- That's incredible.

Thank you so much.

We've got a beautiful menu.

You have a beautiful team
and a beautiful gastropub.

Yes.

I really do feel like
I have a new lease on life.

I'm just overjoyed.

- You got the form there now.
- Yes.

Own it.
You're the boss.

Thank you so much
for coming out.

You have no idea
how grateful we are.

Come on, girl.

The future of The Grumpy
George is 100% positive.

Can I--
- Of course you can.

Thank you, Chef Ramsay.

I'm gonna be here
as much as I can be.

Got it. Thank you.

And one day,
you're gonna come back,

you're gonna walk in that door,

and I'm going to say,
hey, Chef, how are you doing?

And he's gonna say to me, I'm
glad to see you're thriving.

- You're British.
- Yes.

- Remind them, yes?
- Stiff upper lip.

Whew.

What a night.

Honestly,
when I first got here,

I found a pub that was
anything but British

and, on top of that,
two absentee owners who had

four weeks left to survive.

Now, finally with
an authentic British menu,

it can proudly
call itself a gastropub.

And with Karen's commitment,

I am truly confident
that The Grumpy George

can now turn
any frown upside down.

Let's just hope
she sticks to it.

Come on.

Two months later--

Since Gordon
and his team have left,

we have just had a whirlwind
of a time in the restaurant.

The place is packed every day.

People absolutely
love the food.

It's just like a pub.

Chef is really loving
the British food and the menu.

He's an expert at it now.

And the revenue
has almost doubled.

Our guardian angel
has saved our restaurant.

We just can't thank him
enough for that.

It's made all the difference
in the world.

And we will be
forever grateful.

Next time on
"Kitchen Nightmares"--

- Three meatballs.
- What a mess.

If that's a meatball, then I'm
running for [bleep] president.

Come on, Leo.

I've never seen a grill
loaded up like this, man.

I think it's chaotic.

It's a little crazy.

We're all concerned
about Leo's love and passion.

Come on, man.

Give me [bleep] something
to hang on to.

I know
that he's checked out.

He's a little bit lost.

And why is he lost?

I'm sorry.