All language subtitles for Kitchen.Nightmares.US.S08E08.1080p.HEVC.x265.MeGusta

[dramatic hip-hop music]

- Brooklyn, new york.

In the heart of bay ridge
sits neighborhood restaurant,

South brooklyn foundry

Co-owned by business partners
kelly and rey since 2018.

- I was a server
for 20 years.

A little, old italian guy

Taught me how
to do the best service.

He screamed at me
all the time.

You're welcome.

But he taught me
what people want.

How's the sangria, guys?
[indistinct chatter]

At south brooklyn foundry,

I run the front of the house
and take care of service.

And rey runs the back.
He's the chef here.

- And while the restaurant
out front is tiny...

- Is everything okay?

- We're just a little tight.
- Tight, yeah.

Kinda small place.
- Yeah.

- The prices are not.

- It is almost $30
for a burger.

People don't want to pay that.

- With dwindling business,

Not only have the foundry
become heavily in debt...

- South brooklyn foundry
has around $120,000 in debt.

- Rey, we need to talk.

- Kelly was
handling the finances,

So they're on her name.

- But communication
between owners kelly and rey

Has completely broken down.

[dramatic music]

- You're telling me
you didn't sign this contract?

- Show me you can
continue saying.

Just show me, like.

- You think that it's okay that
I should be into $120,000 debt?

You think that's okay, right?

I've taken out
multiple credit cards.

The sba loans are in my name.

Like, I'm the cash cow.

Rey makes $1,350 a week,

Less stress, no problems,
nothing.

I'm struggling!

I'm the one that's
[bleep] struggling.

- So get another job.

- Why do I got
to get another job?

I put my [bleep]
life savings in here.

I'm [bleep]. I'm not heard.
I'm [bleep].

And I'm not treated
like a partner.

I want to work like partners
should work together.

- Wait, are we done
with the conversation?

- Yeah,
we're [bleep] done.

- Okay.

Kelly and I do have
a toxic relationship.

[dramatic music]

- My kids are the world
to me right now,

And to put all of my money
into this restaurant

And have nothing for them now,
it's too much to handle.

This is my life.
I love this place.

I need help.

[dramatic music]

- 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!

[dramatic music]

- Hi, how are you?
Party for four?

Uh, let's seat you here.
How about here?

- Today,
I'm in bay ridge, brooklyn

To check out a restaurant
called south brooklyn foundry.

Now, this area is unique
for its diverse cuisine,

So to be good, trust me,
you need to stand out.

By the looks of this thing,

It looks like a fricking
hardware store.

Is this closed?

All right.
[indistinct chatter]

[door closes]
- oh, ramsay is here.

- Wow, I can't believe
the top chef in the world

Is coming to
the south brooklyn foundry.

- Might as well sit here then,
I think.

- Hi, chef.
- Hey, how are you?

- I'm good.
- Are you well?

- Yes, thank you.
- Man, this place is tiny.

- I don't get star struck,
you know.

But I think gordon ramsay
is amazing

And I want to be discovered.

No, I'm just kidding.
I just--I'm kidding.

You to cut that out.

- Hi, how are you?
- Hello, how are you?

- I'm well.
- This is kelly, right?

- I am.
Nice to meet you.

- Likewise.
Good to see you too.

What an amazing neighborhood.

So how many seats you got
altogether? It's like--

- So we can fit like 50 people
in here at one time.

- 50 in here?

- I put an extra table
in the middle of the room

And we turn them sideways
for our drag shows.

So I'll--
- for your what shows?

- My drag show.

[quirky upbeat music]

- Wow.
Anything else?

- People come in for botox.
- For botox, here?

- Yeah.
- [bleep]. Get out.

Do I need any botox on my--
- [laughs]

- Am I a bit late?

- Yeah, you missed the party.

- It adds character, right?
- Yeah, I guess.

- And do you inject the botox?

- No.
- Okay, great.

- We have professionals
for that.

- Professional.
Thank god for that.

- [chuckles]
thank you for coming.

- This place is amazing.
Not at all.

Good to see you.

- Hello, nice to meet you.
- Nice to see you too.

- A pleasure. Nicholas.
- Pleasure.

Can I just touch the hair?
- Yeah.

- Have you had any botox?
- I have not.

- Okay, good.
- [laughs]

- Smooth as a baby's [...].

- Me serving gordon is
the most nervous I ever been.

For sure.

- Right, let's start off
with the organic spare ribs.

- Okay, perfect.

- And then main course,
let's do--

Let's do the bucatini.

- Okay.

- And this place has
a reputation for its burgers.

Right?
- We do.

- Yeah,
I mean it should be at $27.

Let's do the 50/50 wagyu
and grass-fed angus, please.

Thank you.
- Thank you.

- [bleep]. Now that's a first,
burger and a botox.

- What does he want?

- Nah,
he's ordering a bunch of stuff.

- Put it in right, nick.

- Do I put it in like
as an appetizer, main?

Right? Or--
- let me do it for you.

- Okay.

- I would describe kelly
as a micromanager.

She wants things
a certain way.

- Go ahead.
- We got the 50/50.

- How do you want it cooked?

- Uh, I just--
I didn't--I didn't ask him.

- Oh, my god, nicholas.
Let me go back.

- The foundry is her baby.

- Sorry, chef,
he didn't ask you

How you wanted
your burger cooked.

- Oh, mid rare, please.
- Medium rare.

- Yeah.
Thank you.

- Anything that comes
in the way of that,

She will plow.

- All right, let me just
make sure that he knows.

- Here you go.

- Rey, you know that table two
is ramsay, right?

- Vip?

- I'm sorry?
- Is that vip?

[playful suspenseful music]

Every table's vip.

- I think that you should
come in for a botox night.

Do right here and I think
you could do right there.

- Why is--
why is kelly looking so upset?

What's wrong with her?
Is she okay?

- That's her
resting bitch face.

- That is her
resting bitch face?

- Yes.
- Got you.

[quirky note]

- Kelly's a
really hard worker,

But I think kelly
is very stressed.

I think she has
a lot on her plate.

And I personally think kelly
does a lot more than rey.

Thank you.
- Thanks, darling.

- Like, I wonder
if gordon ramsay knows

That rey does work
at another restaurant.

[mixer whirring]

[tense music]

- Man, they're slow.

Slow.

[grills sizzling]

Hmm.

I'm supposed to be popping in
for a quick lunch.

And so far, 20 minutes in,
nothing.

Not a good sign.

- You're waiting
for your appetizers, right?

- I'll take anything.

- Let me go check
on that for you.

- I am starving.
- I got you.

- Please.

- Okay, so chef ramsay
is starving.

- All right, karen, when
it's ready, I'll ring the bell.

All right.

- Tiny little dining room.
There's only eight tables.

Not good enough.

Thank you.
- Enjoy.

- Thank you very much.

[suspenseful music]

Okay.

The ribs aren't even hot.
They're sort of lukewarm.

Not so sure why
they took so long.

That is crazy.
Very strange.

- How was everything?

- They were cold, the ribs.

So I'm hanging out
for my burger.

This guy's got a reputation
for good burgers, right?

- Yes.
- Yeah.

And this thing is, like,
sold at $27?

And then some fries, so $30?

It's expensive, especially
in this neighborhood.

[kelly sighs]

- Rey, chef ramsay said
that the ribs weren't warm.

They were cold inside.

When I walk into the kitchen,
I feel tense.

I feel like I'm not wanted.
I feel like I'm ignored.

The relationship has
gotten very toxic

And I don't know how to fix it.

This is the last one, right?

[rey sighs]

I feel like
I'm walking on eggshells.

It's like a battlefield.
I'm tired of it.

[suspenseful music]

[bell rings]

This is his food?

- This is table two.
- Two.

I'm going?
- Yeah.

Enjoy.
- Thanks, darling.

- You're welcome.

- Hmm.

Bucatini.

Goodbye.

Don't forget botox
next Tuesday.

Bye-bye now.

This is very strange.

You think of this being
a staple in this neighborhood.

Barely two meatballs, $28.

This food is way overpriced.

[ominous dramatic chord]

Okay, here we go,
the $30 burger.

Having multiple burger
restaurants across the us,

I very rarely charge $30
for a burger.

So when we do,
it needs to be exceptional.

And this thing,
exceptionally large.

[suspenseful music]

It's okay. It's under-seasoned.
It's somewhat bland.

It's just not good enough.

[dramatic music]

[rey huffs]
[kelly groans]

$30 in this [bleep]hole.
Are you kidding me?

- Rey, chef said that
the burger was bad.

- He said a lot of things
that just I didn't agree with.

At the end of the day,
I can give two [bleep].

[upbeat music]

- I'm in bay ridge, brooklyn,
at south brooklyn foundry...

Hmm.

Where I've eaten some very
expensive, but mediocre food.

$30, it's overpriced
and then underdelivery.

Now that the lunch rush
is over,

It's time to talk
to the owners.

Uh, kelly.
- Yes.

- Let's have a catch-up.
Um, bring me the chef.

Let me say hello to the chef.

And ladies, can you give me
two minutes with the owners?

Is that okay?
- Sure.

- Yeah?

[tense music]

Hey, rey.
- Hey, man.

- How are you?
- Good, man.

- You good?
- Always.

- Yeah, excellent.
Take a seat. Ah...

Listen, that was
a tough experience

For me to sit there
through that lunch.

That was painful.

The food is mediocre.

The timings and the wait
was ridiculous.

The bucatini, $28,
the burger, $30.

Why are we so high?

- I give her prices,

And correct me if I'm wrong,
don't you ever say...

[imitating kelly]
"no, that's too cheap."

- I didn't set the prices
for the burgers, rey.

- [normally] you kept saying
we have to raise the prices,

We have to raise the prices.

- What's happened?

- I'm in a lot of debt.
- Right.

But I mean, you both are
as partners?

- No, I have the debt.
- You have the debt?

So it's your place.
I thought this thing was 50/50?

- It is.

[dramatic musical spike]

So when we started
south brooklyn foundry,

I gave $25,000 cash

And he got his percentage
for being the chef.

- The concept was mine,
the recipes were mine.

And I felt like that was
equal or more

To someone just putting
in cash.

- So you're burdening the debt?

- Yes.

Let's face it.

If tomorrow the restaurant
goes out of business,

Who's going to be stuck
with all that debt? Me.

- Rey, help me out here.
You're taking 70 grand a year.

Is that right?
- Yeah.

- Why aren't you burdening
50% of that debt?

- I got the vision,
I got the concept.

I've opened many places
and I have other businesses.

- What other business you have,
rey?

- A pizzeria.

[dramatic music]

- He's not here
most of the time.

It makes me upset because

This place is not where
it's supposed to be right now.

- Working locally
at a different place

Is not an issue.

Even though
they're both cooking,

They're different dynamics.

Hard work is something
I'm comfortable with.

Like, I can do that.

- Is this
a full-time job for you?

- Yes.

- How many hours a week
do you put in?

- 50.
- 50 hours a week?

And why do you look
like that, kelly?

- Rey, I think that since you--
when I [bleep] signed up

For this show is when
you started coming in.

- No.
- Wow.

- Yes.
- No.

- Wow.
- No.

- Seriously?
- No.

- Okay,
so now the truth unraveling.

- I've been--
I've been in here.

I've been doing it.

- If he's working all the hours
he says he is,

How come our sous chef
has 70 hours a week?

- Wow.
[bleep] hell.

- Danny's our sous chef,
and he's great.

I think danny could
take rey's job in a minute.

[bell rings]

- I'm having a hard time
trying to understand this mess.

I don't get this.

And you guys called me in here
to this [bleep] out.

- Well--
- I'm not here--

- Not you guys.
I wasn't on board for this.

- So you weren't on board?
- No.

- Right. So you don't think
there's any problem

In this restaurant whatsoever?

- No, that's not
what I'm saying.

- Wait--clearly you are,

Because you want to stick your
head in the sand and say,

"[bleep] it.
There's not a mess here."

- I think if the
reason she called

Was to fix our relationship,
I think--

- No, no.

This relationship's gone.

This, this here is toxic.

- I concur on that, yeah.
- Yeah.

You're a 50/50.
- Mm-hmm.

- But no risk.
- Mm-hmm.

- And calling the shots when
it's on her shoulders.

- When she was calling the
shots, she was in the red.

Now that I'm calling the shots
with the finances,

We're in the black.
- Is that right, kelly?

- I don't know.
- It was negative for--

- And you don't know?
Holy [bleep]. Oh, my god.

She doesn't know.

- Kelly had handled the books.

But when I took over, there
was no money in the account.

- I was like, "so if you
think you could do it better,

Take the [bleep] books over."

- So you don't know if the
business is running properly?

- I can't even get
into the bank account

Because he's got control of it.

I asked you to come to the bank
with me to [bleep] let me in.

- It's right there.
We can go any time.

Like, I don't--
- so hold on a minute.

So you've got no insight
to the bank account

That he's running?
- Nope, nope.

- Yet you've got the debt
on your shoulders?

Do you have any idea
how [bleep] up this is?

[somber music]

- I just want--I want to know
how to get out of debt.

I don't want to go to sleep
at night worrying about this.

- Kelly, you asked for my help.

And right now I'm stuck
between a rock and a hard place

Because it sounds like
you guys are so far gone.

Okay, I need some fresh air.

What I'd like to see
from both of you,

I just want to see how
this [bleep] place functions

Tonight, back of the house,
front of house.

- You know,
the stress that I have

Every day keeping
this place open,

It's too much to bear.
[sobs]

I'm tired of going around
like a hamster in a circle.

- [bleep] hell.
What a disaster.

Man.

Kelly and rey are supposed to
be the two responsible owners.

They couldn't be
any further apart.

Rey, the chef and co-owner,

It feels like
he's using this business.

And it doesn't feel like
he's fully committed.

He's running another business.

You don't do that to a partner

And you certainly don't
do that to a restaurant

You're taking $70 grand
a year from.

Kelly is a lady with a look
of fear on her face

Sandbagged with debt

And burdened with pressure
that she can't handle.

- Now you guys realize
that I'm in the debt here.

I hold all the debt.
I have the $130,000 of debt.

And I always fight
to keep this business open,

To keep everybody here.

And I'm sorry if
I've been nasty to you guys,

But I can't even buy
a piece of bubble gum anymore.

[sobs]
- didn't know that.

It hit, like, really hard.

- I'm in shock.

I had no idea

It was that financially bad
at south brooklyn foundry.

- Going home at night, sleeping
knowing my kids have nothing,

I have nothing,
I put everything in here.

So please, just understand
where I'm coming from. [sobs]

- I think we all do,
actually.

- After this especially,
this was very eye-opening.

I am floored.

We didn't know the actual
damage that was going on.

And I saw kelly
a little bit defeated.

- I can't do this anymore.
[sobs and sniffles]

[dramatic music]

- It's a new day
in bay ridge, brooklyn.

And the clock is ticking for
the south brooklyn foundry.

Mounting debt has it
on the brink of closure.

- Hey, guys, can we come
here for a minute, please?

Okay, no extra napkins.

Please don't put
any extra napkins.

You're going to be--

We're under a lot of pressure

And what [bleep] me off

Is like I'm the bad guy
all the time.

Because, like, I'm watching

How many napkins
you're putting on the table.

Because of debt, I got
to watch [bleep] napkins.

[sobs]

You guys, we're going
to work the floor together.

Let's get the tables turning.

Let's get them in and out.
All right?

We're all good?
We're all good?

I'm nervous
for dinner service.

I don't know how
it's going to go.

Hi, how are you?
- How are you?

- Good.
- Good.

Table for two.
- You got it.

- So you guys maybe want
to do that special

To start off, you think?

[playful dramatic music]

- I'm back.

It's time for me
to see up close...

Hey.

What's going wrong.

Hello, mate. What's your name?
- I'm danny.

- Danny.
- Yeah.

- Good to meet you.
This is it, the line?

[bleep].
- It's good, chef.

- How does the line work?

Who does the grill
and who does sauté?

- Pretty much, like,
person behind this does it

Until we call for help.

- This is crazy
if you're on your own.

Crazy.

Why wouldn't danny be behind
there with you cooking?

- Because of the fryer.

- And this fryer
is not working?

- We use those
little tabletops.

- Oh, [bleep].

These?
[bleep] hell.

[gordon sputters]
yeah.

- All-in-one burger.
Who gets the all in one?

- That's yours.
Enjoy.

[tense music]

Table five, is it coming out?

Rey?

Rey?

[bleep] [bleep].

- Does he always ignore you

When you go in the kitchen
like that?

- Yeah.

- You deserve a voice,

And so when you go
in the kitchen

And you ask him a question,
how [bleep] rude is he

When he can't even turn around
and answer you?

You're not here
to be a doormat.

You know that?
- I do.

- So...

- Okay.

[suspenseful music]

Rey, table six is leaving.

They said the food
is taking too long.

- How long
are they waiting?

30 minutes?

- Can we do it to go,
rey, right now?

- [bleep].

- [bleep].

- Rey is so disrespectful
to kelly

When she comes
to that kitchen,

He is totally shut down.

There's not even
an ounce of communication.

That's bad.

- I feel more that
he's a partner

With the guys in the kitchen.

They're, like,
so loyal towards him.

- It's a very strange setup.

One guy behind there,
two guys down this side.

Now it's starting to make sense
why it's so slow.

- Just a few more minutes,
okay?

We're just waiting
on your food, okay?

[indistinct chatter]

Give me just a few minutes

And I'm going to get that food
to go for you.

[tense music]

I need the burger.

The girl's having
a heart attack.

- I'm--I'm trying.

- What?

- [bleep].

[rey sighs]

- Disrespecting.
Disrespecting [bleep].

My partner treats me
like a child.

It's been fight after fight
and nothing gets resolved.

And I don't know how to fix it.

- It's so [bleep] depressing.

- Like yours and mine.
- Chicken sandwich.

- Yes, that's me.
- And then we've got a burger.

- Thank you.
- Enjoy.

- We will.
- This looks awesome.

[playful tense music]

- You had the all-in
foundry burger, right?

I'm going to take that one
off the bill.

They said it's overcooked.

It's just--it's just not cool.
It's not cool.

Like all the food that
goes back, it's all my profit.

- It's all your profit.

I'm telling you when
I work here

On Monday nights
and Thursday nights,

Danny cooks and the food
does not go back.

- 90% of the orders tonight
is burgers.

Burgers, burgers, burgers,
right?

Do you ever do this on
your own back and forth?

[grill sizzling]

Rey, two seconds, please?

- Yes.
- I know you're busy.

Just touch that and
tell me what you think?

The request was medium.
- Yeah.

- You know and I know
that's overcooked.

- You literally called me out
while I was trying to plate

This and then we're like--
- oh, so it's my fault?

- I'm not saying
it's your fault--

- No, I saw you pick it
from underneath the salamander.

Hey, young man. Hey.
I'm watching you like a hawk.

You already picked up
underneath the grill.

The cooking had finished.

Anyway, so the two-minute
little break--

- Hey.
- Oh, you think this is funny?

- No. No, it's--
- no, you do.

- No, no,
I don't think it's funny.

- No, but you actually
think it's funny.

- No, no.
- Yeah.

I've just asked you,
"what do you think?"

And you said, "you stopped me
from cooking it."

- You know--you know what?
You're right.

I shouldn't have sent it.
Right.

- Yeah, that's right.
- Yeah, you're right.

You're right.
- Yeah.

Just another reason to confirm
that you don't give a [bleep].

Hey, young man.
- Yes, sir.

- I'm not here
to [bleep] tolerate your ego,

You know that?
- Yes, chef.

Yeah, I don't really
give a [bleep]

About ramsay and kelly.

At the end of the day,

I'm, like, very confident
in my skills.

And, like, if this boat sinks,
I'm the captain

And the captain goes down
with the boat.

- Throw it away.

[dramatic music]

[kelly exhales deeply]

[tense music]

- Table two,

The girl on the right said
her burger is too raw.

- Okay, let me
take it off the table.

- It's a
little undercooked.

- Okay.
- Also, it's just hard to eat.

It's like really big,
the sandwich and everything.

- It's usually big but
I'm going to tell them.

- Yeah, it's no problem.
- Sorry about that, ladies.

[bleep].

Rey.

Rey, come here.

[tense music]

It's cold in the middle.

- Okay.
- Are you done?

Are you--is this--

And you just go back there,
cook another one,

Nothing to the owner?

- My partner.

- Well, then treat her
like a [bleep] partner.

- In what way?
I said--

- Well,
just with a bit of respect.

Danny, go behind the line.

Put two [bleep] tickets on.

That's the third table
you've [bleep] up tonight

And not one, not one apology.

- Okay.

- It's just being
a little bit courteous

To the current situation.

Well, maybe you're
applying more of that

In the other place
as opposed to here.

- Okay.

- [bleep] hell.
Oh, my god.

Rey tries to convince me
that he cares

With his behavior
and his attitude.

I promise you now,
he doesn't care.

He ignores his partner
and only shows up

When he's not working
at his pizzeria.

We need everyone
100% committed.

You don't get success
with a 50% commitment, never.

[indistinct chatter]

As the restaurant
begins to empty,

I want to have a word
with kelly somewhere private.

Now where's your office?
- In the back.

- All right, let's have
a quick little two minutes.

[suspenseful music]

Rey, he's showing
no responsibility.

And I'm going to
be honest with you.

He's manipulating you.

- I feel that way, too.
- Mm-hmm.

I don't know how
to get out of this.

I'm scared.

- How long have
you been going like this?

How long has it been
running like this?

- [sobs]
six years.

- Wow.
It's not right.

I'm here to help, okay?

But what you need to do
is clear the decks.

And you need the gumption.

You need to be empowered.

When these other businesses
that he's involved in

Take off,
you're going to be dropped.

[snaps fingers]

You've got some
tough decisions to make.

- Having gordon actually see
what I've been going through

For all these years,
I realize now that

Something definitely has
to change.

[bell rings twice]
- rey.

- Yeah?
- Two seconds, please?

- Yeah.

[dramatic music]

- This business
is going nowhere.

We know that, right?

You are only present
for 50% of the time.

This business is in a crisis.

- Why don't you just let me
take over the business

And I'll take the debt?

- So like walk out zero?

- I'm in debt.
There's nothing here.

- So hypothetically,
we roll that over to me,

The debt, would you walk away
for zero?

- I don't understand.

You always, like,
try to twist my words.

- I'm not twisting words.
I'm asking you a question.

- Why didn't you come up
with the money

When we were in debt?

If you were 50/50 partner,

Why didn't you
come up with it then?

- I didn't--I didn't
twist any of your words.

I just asked the question.

- I don't want
to give this place up.

I put my sweat in here.

- Is that what you're
hoping she's going to say?

- What?

- "yeah, I'll sign it over
to you."

- No, that's not my plan.

I feel like I'm being offered
something that's not fair.

- [bleep].

You draw 70 grand a year
out of the business.

You're only here
for 50% of the time!

You have other interests.
- Okay, okay, okay.

- The business is dying.

- Rey, I'm the one
that got the sba loans

To keep the place open.

I'm [bleep] dead here.

- We're in the [bleep], rey!
We're on our ass!

[tense dramatic music]

You're robbing her!

- Yes, chef.

- You know what
he's going to do?

He's going to go to the bank,
he's going to take

All the money,
I won't have any money.

[rey sighs]

- He has control
over the bank account?

- Yes.
- Wow.

- Okay.

Yeah, I'll walk away.
I'll walk away.

[dramatic music]

[dramatic music]

- It's crunch time for
the south brooklyn foundry.

- I'll walk away.

- The chef and co-owner, rey,
has now left,

So it's time to get this crisis
under control.

Now, big, deep breath
and we're going to start again.

Okay?
- Okay.

- Where's the team?
- Downstairs.

- Guys, will you come up,
please?

Come sit with kelly.

Okay.
Hear me out.

Rey's left.

[ominous notes]

And this place is heading
for a closure.

But I have a plan
to get us out.

I'd like to know now

Is there anyone
that's not committed

To turning this business
around?

[suspenseful music]

- I made a commitment to kelly.

So--[chuckles]
I wouldn't do that.

- I'm on the same page.

I'm excited when
I come in here.

I love the people
that I work with.

- Danny, how are you feeling?

Kelly needs you.

- I do need you, danny.

[ominous music]

Stay at least just to help me.

Because danny,
I'm the one that's been

Paying you guys
for all this time.

I'm the one that's $130,000
in the hole.

- I know.

No, I--

- I know.

- No, but I understand that,
but--

- Okay, get your bag.

I'm not going to sit
and beg you.

No chance.
Good night.

[tense music]

- I'm upset that
danny quit just like that.

But I think it was
because of rey leaving.

He seems very overwhelmed
by everything.

- Danny and rey
may have bolted,

But I appreciate you staying
and I'm here to help.

[soft dramatic music]

Now we're gonna start
the beginning of a new chapter

And work hard to get ourselves
out of this debt.

Things are going to change.

- I want
kelly to understand

That I love this business
so much because of her.

You're my best friend
for 25 years.

I love her so much
and I love this restaurant.

[soft upbeat music]

- We're going to do is
and I can't do it without you.

- We're in.

- Thank you.
[laughter]

We'll see you shortly.
- Thank you, chef.

- Thank you.

- Wow.
- [sighs]

[dramatic music]

As part of the
foundry's new chapter,

I've got my team in
overnight to renovate

With a fresh, new look.

And today, while they
continue toiling away,

I've arranged to
meet kelly downtown

To work on a business plan.

Hey, kelly.
How are you?

- I'm okay.

- What a night.
What a night.

New day, new start.

This restaurant
is a tiny 35-seater.

And this thing
is easily controlled.

You just need to be
over the business

And committed to change.

- That's what
I'm willing to embrace.

That's why I called out to you.

- Last night, I reached out
to my restaurant in new york

And I brought in
my really good guys.

[upbeat music]

They're going to be with
you for a couple of weeks

Whilst we trial
for the kitchen team.

Now, I'd like to introduce you
to the business consultant

To local small businesses,
and he's helped

Over 632 businesses
in this neighborhood.

Pedro, hey.
Good morning, sir. How are you?

- Good to see you.

- Well, let me introduce you
to the owner, kelly, please.

- Thank you so much.
Thank you. Come in.

Financials were
taken away from me

And rey said that
he could do better at it.

I just want him to show me,
like,

How to keep proper inventory,

How to know what
food prices are.

- Going forward,
it may feel scary

Now that you've got the whole
weight on your shoulders.

But with this gentleman
advising you,

He'll be a great support
for you.

And you've seen this
situation before, haven't you?

- I have.
I've actually seen worse.

So I think you should
remain positive.

I'm going to constantly check
in on what you're doing,

Connect you with as
many organizations

As we can in brooklyn
and try to get you going.

- Pedro, I appreciate it.
Kelly, I'll see you shortly.

Thank you.

- This is the scary part.

I'm starting to stand
on my own right now

And I need to learn how to
manage my restaurant better.

I need to do this.
I need to get this done.

- I'm definitely going
to be here to help.

I know you have a situation
with staffing.

- Mm.

- We'll see,
we'll have a conversation

To see what we can do
about the situation.

Also, we have a loan.

Likely, we work
with those lenders,

We'll see what are
your available options,

As well as have
those solidified.

- Yeah.

- So I'm hoping this makes
you feel a little bit better?

- Yeah, definitely.

Thank you so much.
- Of course.

[soft gentle music]

[upbeat music]

- Back at the foundry,

My team have worked
all night and day

To turn it into something
that looks like, well,

A restaurant
and not a hardware store.

- Oh, my god.
- Wow, look at the trees.

- Oh, wow.

- Ladies, gents,
welcome to the new foundry.

- Oh, my god.
- Wow.

- Wow, look at this place.
- Oh, nice!

- This is crazy!

- Brooklyn, new york.

My team has spent
all night and all day

Giving south brooklyn foundry
a brand-new look.

And it's time to show owner,
kelly, and her staff.

- Oh, wow.

- Welcome, ladies and gents.

- Oh, wow!
- Come in.

- Oh, my god.
- Please, come in.

- Wow!
- Nice, I like that.

- Oh, my god.
- Wait, this is crazy.

- Welcome to the new foundry.

First of all,
gone are those awkward tables.

- Oh, my god.

- And we replaced these
with some amazing high tops.

- [chuckling]
this is awesome.

- As you can see,
we've got the wrought iron,

Brand-new bar in keeping
with the local foundry.

- Wow!

- And everything
feels cohesive.

- Oh, wow. This is so nice.
- It's amazing.

- We've gone up
by nine seats.

Gone are those hideous
sunflowers on the window.

Now customers can identify this

As being a very cool
neighborhood restaurant.

Right, come up.

Not only did I want
to remake the restaurant over,

But I wanted to revamp
and give you a new identity

With some delicious food.
- Wow.

- Oh, my god.

- Because this kitchen
is tiny, right?

- Yeah.

- So we need to be efficient

And we need
to get dishes out quickly.

Enjoying the new bar?
- Oh, yeah, I love it.

- You do? [chuckles]
- oh, wow.

- It's so sexy.
- Are you okay? [chuckles]

- This is amazing.
- You okay? [chuckles]

Come on.

First of all,
the charcuterie board.

This is going to fly out
within two minutes

Of you ordering that.

We need to be fast,
we need to turn tables.

Just a great way of
starting the night

As a sharing platter.

- I want to start my night
with that right now.

- We will in a minute, okay?

[laughter]
we'll be tasting in a minute.

Next to that,
we've got a beautiful

Whipped goat cheese flatbread.

The entrées, we got
our lovely chef's burger.

The classic broken meatball
bucatini, a big staple here.

Desserts, we've got
a lovely chocolate mousse

And then a blueberry crumble.

So what do we think?
- Oh, my god.

- It's amazing.
- It's so beautiful.

- I'm hungry.
- This is insane.

- Kelly, let me introduce
you to the chefs.

- Yes.
- The rest of you,

Pick up a knife and fork
and enjoy the menu.

- Whoo-hoo.
- Awesome.

[soft upbeat music]

- Y'all need to get into this.
- How is this?

Oh, my god.
- That's delicious.

Now we're actually set up
like a real restaurant/bar.

It's just like a miracle.

This is something
that couldn't have happened

Without chef ramsay.

- It is good.
- It is good.

- June and nestor, come over,
please.

- Hi.
- This is kelly, our owner.

- Thank you. Thank you so much.
- Thank you.

- These guys have got bags
of experience.

They're going to be here
for the next two weeks.

- Thank you.

- They both came
from times square

And set up my restaurant--
good to see you both.

- Thank you for having us.
- Thank you, guys.

Thank you so much
for coming in.

- There you go.
Come over, young lady.

This is the powerhouse.

- Hi.
- Hi.

- How are you?
- This is kelly.

- Hi.
- Aw, don't cry.

Happy tears, right?
- Yes.

- Wits is going
to be expedited tonight.

- Thank you.
- Okay?

- This is a new beginning.

It's--it's more
than I expected.

It's more than I asked for.

- A lot to take in.

- It is so beautiful outside.
Thank you.

And now, I'm like
in a space that's beautiful.

It feels clean.
It feels--it just feels light.

[softly]
wow.

Hey, guys,
can we come over here?

I just want to talk to you.
- Sure.

- I want to thank you all
for staying with me.

Let's push forward
and let's make this work.

Let's really make this work,
guys.

[tense musical crescendo]

- I'm back and it's time
to see if kelly and her team

Can rise to the challenge
of a brand-new menu,

New systems, and a new layout.

[dramatic music]

Look at this place.
Beautiful.

Less than 24 hours ago,
we lost all our kitchen staff.

We're good?

My back of house team

Will really have
to step up tonight.

Remember, guys,
it's not a race.

We'll start off
a little bit slow.

We will pick up the speed.
But it's not a race, okay?

All: Yes, chef.
- Excellent.

I need kelly to be
over the front of house

Charming customers
and managing our staff,

Not carrying plates
and bussing tables.

Let it shine, girl.

Let it shine.

[dramatic music]

- Hi, guys.
- Hi, guys.

- Hi,
welcome to the foundry.

- The place is filling up.

- Hello.
- Hi.

- And amongst the clientele

Is a food blogger with over
half a million followers.

- Bucatini sounds amazing,
but so does the risotto.

- Hi, guys. How are you?
Welcome.

- Thank you.

- And what are we thinking
today, guys?

- We'll start with a
whipped goat cheese flatbread.

- Sure.

[dramatic music]

- With a new,
easy-to-execute menu...

[bell ringing]

Things have started well...

- All right, here we go.

- And food is flying out.

- Okay.
- Thank you so much.

- Jessica, welcome.
- Hi.

- Hey, how are you, darling?
You good?

Nice to see you.
- Nice to meet you.

- Introduce me to your dad.

- [laughs] my husband.

- [laughs]

- Okay, now I'm gonna ask
for the photo.

- Come on, I'm joking.
I'm joking. Come on.

All right, enjoy tonight.
- Awesome.

- Flatbread coming right up.

- Thank you.
Lightly toasted.

- You guys are good?

Everything's going
through properly?

We're okay?
- Yes.

- Orders are coming in
thick and fast

And it's not long until
mistakes begin to occur.

- We have the steak.

- Oh, one thing.
- Sure.

- I think that that was
her main entrée,

But we had asked
for the goat cheese.

- Sorry.

Okay, guys, table five said

That they got a main course
before their appetizer.

- They're serving food
to the wrong tables.

With our new systems,
new staff, new food,

Everyone has to communicate

Or things are going
to fall apart.

You good?
- Yes, chef.

- Two hanger steaks, medium.
One hanger steak, medium well.

- It seems back of house
is running well.

- Tell me you heard.
Both: Heard.

- Great.

But front of house
has fallen apart.

Kelly, I want to see some
of the girls coming

Picking food up as well,
please, yeah?

And kelly is starting
to seem overwhelmed.

Host your room.

- Who else got medium well?
- Medium? Oh, no.

It was one medium well
and two mediums.

- Okay, all right.

Oh, brother.
- What's the matter?

- The order is wrong.
This is medium well.

- There are two mediums.
The medium well is coming out.

Just go.

We're going back
to the way we were.

- Table eight, the burger?

- Oh, yeah, that's me.
- Great.

- Thank you.

- The other one's
coming right now.

- Okay, perfect.

- Table eight
only got one main course.

- What?

- I put in two main courses
on table eight

And only one went out.

- Why?
- I don't know.

[suspenseful music]

- Table eight
is missing a main course.

Chef?
- Where's the ticket?

Got burger on there.
- Mm-hmm.

- Correct.
- Medium rare.

Yeah?
Where's the steak?

- Um--

- I'd rather you be
honest with me,

Tell you forgot the order
of the steak.

There's no steak on there.

- Orders are being
put in wrong.

I feel very stressed
in this moment.

It's embarrassing.

- No steak on there.

[bleep] terrible.

Your team need
to know their tables.

They have to talk
to each other.

- This is a disaster.

Nosedive.

Nosedive.

- Absolute [bleep] [bleep].

[dramatic music]

- This is a disaster.

- South brooklyn foundry.

While the restaurant
looks beautiful

And is packed
full of customers,

Staff are putting
orders wrong...

- Why were these
on table three?

- Delivering food
to the wrong tables...

- I'm going to get angry.

- And kelly is scrambling
to keep things under control.

- Did you guys write down
the dessert?

- I didn't take
the dessert order.

- Okay.
I'm missing two desserts.

I'm missing a chocolate mousse

And a blueberry crumble
on table six.

Okay.
Do it.

Does anybody know what
I can put ketchup in?

- Look at me, look at me.

I asked the girls

To get all this stuff
sorted out before we opened

And now you're running around
like a headless chicken

Looking for ketchup.
Not good enough.

Kelly's panicking
and so she's bussing tables,

Cleaning tables, running food,
and just--

You've got a team there
to do that.

Be the face of the business.

Remember? Owner.
- Okay.

- Kelly needs to run it
one way,

And that's the correct way.

- Guys, I want everybody
circulating the floor.

Find out what food is missing
from each table, please,

And report back to me.

Let me know what's missing
for the kitchen.

- Okay.

- Chef, how long for that
hanger steak for table eight?

- Hanger steak?
30 seconds.

At last,
kelly seems to realize

What she needs to do...

- Guys, we got table five
coming out.

- And is taking control
of this chaotic service.

- This one I don't want
to serve, please.

Nope, it's not going
to be to my satisfactory.

- We got the shishito peppers.

- How is it?

- Yes?
Enjoy.

Thank you.
- Thank you.

- Kelly has finally
taken up the reins again...

- Can I have new utensils here
for a dessert, please?

- And given
her staff a new focus.

- Are you waiting on anything?

- Just the bill here.
- Just the bill?

Okay, sure.
I can grab the bill for you.

- And the customers seem
to be enjoying themselves.

- How's the food, guys?
How is everything?

- Good.
- Good? You like?

- Yay.

The most valuable thing that
gordon ramsay has showed me

Is that I can be in charge,
I can be empowered,

I can take care
of a restaurant.

- Thank you, ladies.
Take care.

[soft upbeat music]

- Good job.
- Thank you.

- A lot of issues
with table numbers, et cetera.

That will come.

- Thank you.
- Thank you, guys.

Thank you so much for coming.
- Ooh!

- These are growing pains.

Don't let them discourage you.
- Yeah.

- It wasn't going to
be perfect, right?

Despite a slightly bumpy
new start,

I'm confident
that kelly and her team

Have what it takes
to move forward successfully.

This is just the beginning
for you, kelly, okay?

There's never an easy night
in any restaurant.

But more importantly,

When you're laying down
a new foundation,

It's going to be scary.

Are you ready for this?
- Yeah.

Am I excited about new changes?
Yes.

Am I excited to see
how the business may grow?

Absolutely.

- And if you want it,

Then you step up
and you hold those reins.

- I did everything
to save this place,

So I want it to stay here for a
long time in the neighborhood.

- Good luck.
- Thank you so much.

- Come on.

Eh?

When's that next botox party?

- [chuckles]

- Karen suggested I get some
in my forehead.

- [chuckles]
- guys, stand strong.

Look after this lady, yes?
Well done, you two.

Yeah, don't let me down.

See you guys.
- Yes, chef.

- Good to see you, man.
Thank you, guys.

Great job.

[upbeat music]

[sighs] honestly, it's
been a tough one this week.

When I first arrived,
I found a restaurant

Engulfed in conflict
with two owners

Fighting each other
for control.

And honestly,
it was obvious to me

Which one of them was
truly invested.

But now that kelly has
stepped up

And has taken over
and holding the reins,

I hope the
south brooklyn foundry

Can really forge an exciting
future ahead it truly deserves.

[bleep] hell.

[dramatic music]

After some much-needed
time apart,

Rey has recommitted himself
to the south brooklyn foundry.

- I think the time apart
between me and kelly,

That was definitely needed.

And I'm here to, like,
get this place back to a point

Where it's stable.

- And kelly is hopeful
for the future.

- We're not perfect.

We're like a big, dysfunctional
family here sometimes.

But I feel good
about the future

Of south brooklyn foundry.

- Next time
on "kitchen nightmares."

- Chili is tasting
a little bland.

- I'm going to send it back.
- Come on, that's ridiculous.

- Yeah, terrible.

Wrinkles in there than there is
in my granddad's [bleep].

[dramatic music]

- I'll have to be honest.

I mean,
I'm well over $1 million.

- In debt?
- In debt.

- Blame everybody else
for your [bleep] problem.

- It's hard to believe
this business

Has been functioning
for 95 years.

- I'm literally begging you

To take my [bleep] help
and you're not!