All language subtitles for Undercover Boss USA S2E20 Baja Fresh

Male announcer: Americans
are worried about the economy.

Many of them wonder if our
corporate and elected leaders

have the answers
to our problems.

In these tough times,

some bosses
are taking radical steps

to discover how to improve
their companies.

Each week, we follow the head
of a major organization

as they work undercover
alongside their own staff.

This week,
the CEO of Baja Fresh,

the country's leading chain
in fast, casual Mexican dining.

Burrito for you, Jorge.
Thank you.

Poses as a reality
show contestant

competing for a job.

- Hi.
- My name's Ken.

I'm Carrie.
Nice to meet you.

Come on, go.

He'll trade in
his pack of corgis

and countryside estate

for a cash register
and whisk.

- Gonna whisk it.
- Oh.

Pushed the wrong button.

Donde esta manager?

By working
on the front lines,

this Korean immigrant
will find out

what needs improving
in his business.

All this should be
under 40 degrees.

If it doesn't reach
the temperature,

then we have to grab
some new product.

This is not how
we run restaurants here.

And along the way...

Hi, dad.
How are you?

He gets some
unsettling news.

Undercover Boss 2x20
Baja Fresh
Original Air Date on April 10, 2011

== sync, corrected by elderman ==

Baja Fresh.

With more than
400 restaurants

operating in 29 states,

they are the leading
restaurant chain

in fast, casual Mexican dining
in the United States.

And overseeing
this $300 million business

is one man.

I'm David Kim.
I'm the CEO of Baja Fresh.

Oh, we're not fast food.
No.

None of our products
are processed.

We use fresh ingredients,
everyday.

We make everything
from scratch.

And we're very proud of that
by the way.

Hey. Good morning.
How are you?

Taco King?!

That's what people call me.

Taco King and Asian Face.

You know. Try to put
the things together.

I'm not sure if it fits well.

A lot of people don't believe

that I actually work
out of a cubicle.

You get to hear everything.

And you can deal with
problems right away.

And you can make decisions
right away.

It's actually fun.

I was born in South Korea
and I traveled the world

because of my father's job.

He was a diplomat.

We skipped from
countries to countries,

a year here,
two years there.

I was in Egypt, Bolivia,
Brazil, Singapore.

I would have no friends.
It was tough.

And we settled
in the United States

about 30 years ago.

And I'm proud to be
a citizen of the United States.

When we first came
to the United States,

my father didn't
have any money.

And he took us
to a swap meet.

And we sold toys to make up
for our living.

That is where I made
a very passionate decision

that I will work very hard

to make sure that my parents
don't have to work anymore.

I was in the retail
video business.

I was in the restaurant
business.

And about five years ago,

my brother and I
and a group of investors

bought Baja Fresh.

Hey, good morning, guys.
How are you?

Good morning.

You know,
I was thinking about,

you know, we grew so big
as a company,

and I think
we should be reaching

over almost 400 stores now.

And we actually have
an opportunity

to go on this show called
Undercover Boss.

- You gotta be kidding.
- Really?

We really don't get to see
a lot of the people out there.

I'd like to go see
what really goes on.

But I think it's
a very good opportunity.

I think it's
a great opportunity.

Yeah, very exciting.

Oh, by the way, hey,
this is my disguise.

Check this out, guys.

Yeah, right?

How do I look?
Do I look different?

You don't look like David.

I'm trying to be
a punk rocker or something.

Korean punk rocker?

David, when you can't roll
a burrito, don't cry.

After the goatee catches
on fire, you're on your own.

- Go get 'em, David.
- Okay, yes.

Yes. See you guys.
Good luck, David.

- Hello?
- Hello, dad.

- Yeah?
- Hi, it's David.

- Yeah, how are you?
- Good. How are you?

Oh, I'm okay.

My adult relationship
with my dad

is not as close
as a relationship

I had with my mother.

I lost my mother
three years ago,

and it's not been
the same for me

ever since she passed away.

She was everything to me.

How you feeling?

Are you okay?

We just found out
my father is ill.

He has a disease--
a lung disease--

that's not curable.

And, um,
losing my mom

and now having
to lose my dad, um...

That's not easy too.

Hey, guys,
gotta go now.

Going undercover
helps me to see the truth.

Dear lord,
while papa goes on this trip,

keep him safe,
watch over him.

And in his name we pray.

Amen, okay.

In the past,
that's what I did,

is to work
at the restaurants.

Bring it on.

I think I might be better
than the rest of the guys.

We'll see.

Have a safe trip.

- Bye, dad.
- Bye!

While undercover,

I'll be going by the name
Ken Sein,

video clerk in Los Angeles.

My coworkers will be told
that I was chosen

to be on a reality show

where two people
are going to be competing

for one job
at Baja Fresh.

Today I'm at the Baja Fresh
in Las Vegas, Nevada.

This Baja Fresh
has had steady sales

during the recession,

unlike some of
the other restaurants

in the Las Vegas market.

I'm here to see Jose.

My name is Ken.
Ken, how are you?

- How are you?
- Nice to meet you.

First, let's button up
all the way.

- Oh, sorry.
- And then tuck in your shirt.

Oh, okay, all right.
Where's the restroom?

The restroom is actually
on that side.

All right, thank you.

I'll be working
as a general manager.

And I would like to see
what it is

that this management does

to maintain the consistent
sales volume.

So welcome to my world.

Okay, so when do I get
into the action?

- The action?
- Yes.

We're actually running out
of salsa verde.

So we're gonna make
salsa verde.

Okay, so start peeling
tomatillos.

No problem, okay.

Start over there.
There you go.

This is not
a manager's job though.

It's not a manager's duty,

but why not
come over here

and then, you know--

you already touched
your moustache.

Let's go back again.
Take off your gloves.

Put 'em on.
The trash is over here.

Wash your hands.

I take my job seriously

to the point where,
like, you know what,

it needs to change
every single time

because you're touching
your face,

you're touching your glasses,

you're touching
any part of your body.

We have to do it.

So what do you do
during off times?

Go to school nights.

What are you studying?

Food and beverage
management.

- Oh, really?
- Yeah.

So what do you want
to do afterwards?

Have my own restaurant.

This is what I do.
This is what I like to do.

We always try to fill it
three-quarters.

Be as clean as possible,
okay?

I will.

There you go.

And salsa verde's
gonna be ready to go.

You come over here.

Careful, okay?
Careful.

I didn't tell you
to grab it.

I'm sorry.

See, like, this,
when this happens,

I always like to bring
an extra shirt with me.

Do you happen to have
an extra shirt with you?

- Uh, no.
- No?

Customers are gonna
see this.

I don't want customers
to see this, all right?

Although he was
upset with me,

he was very calm with me,

kept his composure.

He was very gracious to me.

We're gonna scrub
this floor.

Here you go.
Come on.

Harder, Ken.
Harder, faster.

I thought I had it in me,

the mojo that
I thought I had.

Forget all that.
I mean, it's out the door.

It just tells me
how old I've gotten.

Does the manager
have to do all this?

Yeah.

I don't just like
to sit around

and then tell them
what to do.

I like to get involved
with what they're doing.

Let's go over here, Ken.

There you go.

Doing pretty good.
That's good.

Careful with the wet sign.

I wouldn't hire him.

At all.

I will not
even think about it.

So how 'bout we just sit down
in the corner

while I make
a quick phone call

to make sure they're
bringing another shirt.

All right?

You're not meant
for this work.

You're not meant for it,
you know,

for the job that I do.

You like this business,
although it's a hard business.

I guess the thing
that I like is just

I get to know my customers.

You know, I'll tell them,
how's their day going?

Or tell them, hey, look,
you know,

let me buy you
your lunch for today,

because I know
you're a regular.

You do that to customers?

You know--

No manager ever
offered me a free lunch.

Really?

Even if you go to
a restaurant every single day?

Never.

I just was blown away.

That is what defines
great service

in our business,

in any business.

When I started here,
I was a cook for two years.

When my family decided
to brought us over here

from Mexico.

I didn't speak
any English at all.

You didn't speak
any English?

Uh-uh.

So I wanted
to always keep going,

start for more,
strive for more,

strive for more.

Owning something

is a lot of people's dreams,
isn't it?

Yeah.

Jose sacrifices.

He sacrifices
for his family

so that they
and the next generation

can have a better life.

That's America.

That's what makes
this country so great.

- Here's your shirt, Ken.
- Oh, thank you.

And then I want to present
actually my brother and sister.

- Oh, how are you?
- Primavera.

- What was your name?
- Primavera.

This is my brother.
His name is Oscar.

Oscar, how are you?

You have a terrible brother.
He's been working--

- Working you out?
- Oh, yes.

Two minutes,
all right?

Let's talk then.
Good to go.

- Okay, Ken, bye.
- Nice meeting you.

Bye, baby.
Same here.

Coming up,
the boss takes matters

into his own hands.

I'm not gonna apologize
for my disappointment,

but this is not how we run
restaurants here.

And later,
the boss shocks the boardroom.

I'm really thinking
about to give a franchise.

Really?

David Kim,

the CEO of Baja Fresh,

is a boss undercover
in his own company.

- My name is Ken.
- Ken, nice to meet you.

His employees think
he's one of two people

competing for the same job.

I wouldn't hire him.

I will not
even think about it.

His journey
continues in California.

Today I'm at
the Cypress store.

I'll be doing
the cashier job.

- I'm here to see Anthony.
- Oh, okay.

Anthony, this is--
oh, hi, my name is Ken.

I'm here to work
with you today.

Oh, all right, hey.

Let me show you where your
uniform's gonna be.

Okay, great, thanks.

The lunchtime
is the busiest time

at our restaurants.

The cashier's
the face to our company,

the voice to our company.

I would like to see
how are cashiers

are handling our customers
during the busy times.

Right here,
this is our register.

So this is what
we're gonna work with.

All right,
I'm ready to go today.

Once you, like,
see how I do it,

you can, like,
take in the orders yourself.

There's a lot
of boxes here.

Oh, yes.

How do you memorize
all these?

It's easy.

Actually we just get
to know the menu.

It's our duty,
it's our responsibility

to know the different kinds
of burritos that we have.

If they want a chicken,
there's chicken right here.

If they want a steak,
steak's right here.

A guacamole,
pico de gallo, cheese.

You're going
too fast for me.

You gotta 100 times slow down.
You're going--

When you get it down,

then everything
will flow to you.

Okay, here's a customer.

Hello.

Just wanna get
the two mahi-mahi tacos.

Would you like a drink?

No, I'm just gonna
have water.

Would you like to try some
chicken taquitos for $1.49?

Okay, is this gonna be
for here or to go?

For here.

Okay, here you go.
Change is $12.40.

Utensils and napkins
are on the side.

Thank you.

Don't think about it
too much.

Just think, like,
I can do this.

I'll do the punch-in,

and you just interact
with the customer, okay?

Hi, how are you?

A burrito ultimo,
chicken.

And?

All right, so one
ultimo chicken burrito, right?

- Yeah.
- Your name, please?

- Tim.
- Tim.

Okay, it will be $7.38.

$7.38, sir.

We'll call your name once
your order's ready, okay?

You need to be a little bit
more faster.

- More faster?
- Yeah.

I'm keeping up trying
to just focus on this.

Anthony, I need you
to go outside and check.

And then Ken can stay here
and take orders.

I don't think
that's a good idea.

- Okay.
- Don't leave, okay?

Hi, how are you, sir?

You got the nacho
burrito anymore or is that--

Uh, do we have
the nacho burrito?

Sione, do we have nacho
burritos?

- Yeah.
- Si?

At Baja Fresh,

as much as we are obsessed
with freshness,

speed is very
important to us.

All these boxes
are all different.

And then where's nacho?

Oh, pressed
the wrong button.

Donde esta manager?

I need some help.

I got everything here.
I got that.

See? Can you believe that?
See that?

Oh, that's a special burrito?

Oh.

No, remember, you have
to push the button.

Ken is doing--
he's not doing so good.

He's having trouble
taking orders.

He's holding up the line.

Customers, I see
their face expression

getting a little
frustrated.

That's not good.

I think what
we're gonna do

is we're gonna
go to the tables

and apologize
for the delay.

- Hi.
- Hi there.

We just want to come by
and apologize

to everybody for the delay
on taking the order.

This is Ken.

We're actually
training him today.

I'm sorry.
It's my first day.

I'm just not making it here.

You get two free burritos
for your next visit.

Hopefully you'll come back.

This is Ken.

He's training here
at the store.

We're sorry that we've
been delayed today.

It's my first day
getting trained and--

Oh, well, make sure
it never happens again.

I promise you.

Because you said that, here,

I'm gonna give you
a free burrito.

If I said that I was
a good cashier today,

I would be the biggest liar
in America.

Ooh.

So how do you think
of the job?

I don't know
how you do it.

No, you just need
to get used to it.

Back in the Philippines--

Oh, you're from the
Philippines .

Yeah, back then, you know,
we were kinda like--

we had a hard time, like,
getting through financially.

When did you come
to the United States?

- Two years ago.
- So do you have a family?

I have two sisters
and three brothers,

and I'm the oldest.
You're the oldest?

Yeah, so it's kinda like--
I can--

kinda like the burden
of the family

is, like, on my shoulders.

Could I ask
how old you are?

You look pretty young.
I'm 20.

- You're 20.
- Yeah.

My mom, she lives
in San Diego right now.

And I tried looking
for a job there,

and I couldn't, so I have
to move here with my Uncle.

You must really miss them.

I do, but, you know,
by the grace of God

we're still here,

and we're able to, like,
get through it.

- So you're a Christian?
- Yes, I am.

- I'm a Christian.
- Oh, yeah?

So for now I guess I just
have to work harder for them.

'Cause I know they're
counting on me.

That's a heavy burden
that you carry at your age.

Yes, it's a burden,
but at the same time,

I feel like
it's a blessing.

Because this is one
of my stepping stones,

becoming a better person.

Your mom should be
so proud of you.

I hope so.
She never gave up on us.

Even though, like,
my dad left us and stuff.

Oh, I'm sorry.
I didn't wanna--

I didn't wanna ask
that question.

It's okay.
Don't worry about it.

Anthony is
an inspiration to me.

I just can't believe
what he's going through

at his age,

to be able
to take that burden on

to take care
of his family.

Anthony.
Uh-huh?

Is it okay that we pray
for one another, okay?

Dear heavenly father, lord.

Pray, lord,
for brother Ken.

You be with him
in his times of troubles

and his times
of joy, oh, lord.

Just continue
to be with him.

Despite his
difficulties he has,

he calls himself
a blessing.

That can't be a blessing.

All right.
Let's go.

'Cause we still need to work.

I don't want her
to kill us.

Just give me a second.

In my experience,

the more successful I get,

I become more distanced
from people.

All this I do,
all this we have,

it's all irrelevant.

It doesn't mean anything.

This means nothing.

Many times I feel like I live
a hypocritical life.

Yes, I had to work
very hard in my life.

But there's a lot of people

that work very hard
in their life

that has not been as blessed
as I am.

And yet,
I see myself complaining,

taking for granted.

I'm ashamed.

I've hurt a lot of people
in my life,

and I'm truly sorry.

I don't wanna take anything
for granted anymore.

I'd like to do more
for others,

not just selfishly for me,

to give hope.

And hopefully
that I can learn

how to be true to myself.

Today we're at
the Mesa, Arizona Baja Fresh.

This Baja Fresh
has had some issues

and some complaints
in the past

but recently
has been turned around

and is doing
exceptionally well.

Hi, I'm looking for Rami.

- I'm Rami.
- Oh, my name is Ken.

How are you?
Nice to meet you, Ken.

If you do a good job,
this could be your office.

Okay.

So there's a shirt for you.

In business,
there's always ups and downs.

And I like to learn
how to rebound.

And I'm here to find out

what they're doing well

so that we can implement it
throughout the country.

When you first
come into work,

what we gotta do
at 10:30 every day

is we check our temperatures

before we start prepping
anything for the day.

So we're gonna take this,

stick it kinda
in between everything,

and wait for that number
to go down.

All this should be
under 40 degrees.

Over 40 degrees,
we call that the danger zone.

That's when someone
can get food poisoning,

you get parasites
and all that stuff.

And it might take
a little bit.

Yeah, temperature--

Temperatures
are very, very critical

to what we do.

Food safety comes first.

So if we don't get
this fixed right away,

that's it.

End of story.

We're not gonna
compromise on that.

You gotta make sure
all this stuff is closed.

Usually we have covers,

so all the cold
stays cold.

That's why kinda gotta
move it around,

make sure it's dropping
below temp.

'Cause all this hot air

when it's this close
to the grill.

So once it hits below 40,

we know it's good product.

So as we're waiting
for this--

You mind if I take
just a quick break

and I'll be right back?
Is that okay?

No problem.

Just a real quick break.

Bill.

Hi, this is David Kim.

I'm at one of the franchise
stores in Mesa, Arizona,

and the cold table
is not meeting temperature.

I don't know
what's gonna happen,

but what is important
right now is I need to focus,

making sure
that we meet our temperatures.

And that's every--
that's all I'm concerned about.

I'm not gonna apologize
for my disappointment,

but this is not how
we run restaurants here.

Hi, this is David Kim.

I'm at one of the franchise
stores in Mesa, Arizona,

and the cold table
is not meeting temperature.

I need this done, like, now.

Some of the cold tables
aren't meeting temperatures,

and we gotta fix that
right away.

It's been a big eye-opener
for me right now.

Temperatures are very,
very critical to what we do.

Everything about Baja Fresh
is about excellence,

and I'm not gonna
compromise that.

We're gonna meet
our temperatures.

That's it.

Hey, Billy, how we doing?

Um, the avocados
on the cold line

were reading, like, 44, 45.

Like, I mean, the cold table
was fixed the other week,

so everything
was reading temperature.

Okay.

Okay, boss.

All right, Bill.
All right, bye-bye.

Hey, Manuel.

Sorry, I had
to take care of something.

It's okay.

Bill Pilawski
just called me

and said
what we need to do, boss,

is all this stuff, like,
they need to be on ice, okay?

Like, the container
underneath, ice, ice.

And then, like,
the sour cream,

the cheese, all of it
needs to be .

We're gonna get
the temperature down,

so gotta start the day off.

I called the office,

and they're getting
a tech in right away.

I didn't feel
any suspicion from Rami.

I don't think
he had any idea.

And he took care
of the problem right away.

So the Baja burrito
comes with the Jack cheese,

so we'll take about
three ounces of jack cheese.

Just sprinkle it over.

Let the cheese melt.

So then we take
one scoop of the guac

and spread it on there.

You take chicken.

It's about three ounces.

And then pour that
right there.

Okay?

And then you want
to roll it.

Roll it.
Roll it, roll it.

Baja chicken.
Baja chicken.

Okay?

The Baja chicken right there.

So basically
you've got the Baja.

Yes, sir.
Cool, just letting you know.

All right,
I need an ultimo steak

with extra rice
and sour cream, all right?

And I'll be back
to check on you.

- Ultimo--
- Ultimo steak.

Ultimo--
what goes in ultimo steak?

I'll be back
in, like, ten minutes,

five to check on you.

Okay.

How you doing, ladies?

What can I get for you?

What was the order again?

Can I get you ladies
any drinks?

Oh, yes.

Regular?
Large are only 30 cents more.

Oh, why didn't
you bring it back?

Rami's personality
is a huge positive.

He's really energetic.

He's really engaged.

You should buy
another one then.

- No.
- Okay, all right.

I thought I'd ask.

He really has
that outgoing personality

that can give great service
to our guests.

So what do we have here?

An ultimo?
Ultimo.

I hope so.

Are we good?

I think I'm good.

You feel confident?

I feel okay.

There's no beans
in the ultimo.

Okay.

So why don't you
make me another one?

Another one?

Well, yeah, I mean, can you
serve that to a customer?

I don't know if Ken's ever
worked in a restaurant,

but, you know what, that's what
we go through every day here.

I was kind of debating
whether he could last or not.

So, what I need you to do
is grab, uh, this.

Follow me to the back.

We have the bathroom
located right over her.

Soon as you're done,
I'll be in the kitchen.

I think I'm done.

Huhhhh!

Tell me what you think?

It's not easy, right?!

Aw sorry.
It's very, very hard.

When you're a manager,
you have to control

your food costs, your labor.

You gotta control control
your employees.

You know, like, I had
to get rid of a cook

and the cashier.
That made me, like--

I have to find people
if they can't cover their shift,

then you're looking
at an opener, closer, mid.

I work all day, all night.

So how long
have you been a manager?

About three months now.

I'm not gonna lie, I'm still
having trouble with it.

But, you know,
if I have to,

I'll read
training manuals all day

just to make sure
I'm doing everything correct.

Because really,
to be honest, Ken,

this is my first
opportunity.

Being so young, not having
a degree in anything,

when I first started
at the store,

I was told the customer
service was horrible.

Call my owner,
go talk to him,

see how it's doing now.

I guarantee you
it's 100 times better.

It's just--it all comes,
to be honest, from my parents.

Where are your parents from?

Jordan.

Like, Palestine,
a little city in there.

My dad went to, like,
driving taxis

a couple--
for a few years.

My dad--my dad's amazing.

Like, he's the guy that
I call every day

if I need anything.

You know?

Here's the defective
thermostat.

Let me show it to you
real quick.

I found out today
that it is Rami

that turned
this restaurant around.

Running a restaurant
is like being in war,

and despite all the chaos
of what he had to deal with,

he was in there,

he was great handling
all those pressures

coming all at the same time.

So let's go get you
something to do.

I really don't wanna
go back to work.

Hey, hey, hey, hey, hey!
None of that here.

You don't wanna
go back to work?

What?
I'm getting all dirty.

Today we're in Boise, Idaho,

at one of our successful
Baja Fresh restaurants,

and it is cold here.

Today I'll be working
with an operations manager

who has a blizzard
of responsibilities.

- Hi.
- My name is Ken.

I'm Carrie.
Nice to meet you.

We'll get you a uniform,
get you started.

Today I would like
to find out

what it is that this
operations manager does

to make their
operation successful.

Okay, so we're gonna go
check out our produce.

Avocados.

So we're just gonna
open them up,

make sure
the quality is nice.

Make sure that they're
fresh and green.

And these are gonna be used
for guacamole.

And we have to whisk
our salsa.

Okay, so whisk.

Yeah, you're just
gonna whisk it.

Get down as far as you can

to make sure
it's all blended right.

Good?

Oh.

And...

Uh, I've got
a little problem.

You dropped
the whisk in there.

Yes, I did.

I have tongs
I can dish it out with.

All right.

Feel it.

I've never seen anybody

lose the whisk
in the salsa before

'cause it's not hard.

So we're gonna do
a delivery.

- Delivery now?
- Yep, come on.

You can take
your gloves off.

And this one's actually

just right over
across the street

so we'll walk over there.

So do you often deliver
to your--

Um, myself, usually two
or three times a week.

It's just nice to have
that option for customers

because they don't always have
the ability to come get it.

Awesome.

Copy of your receipt
if you need it,

and we'll take care of it.

- Okay, thanks.
- Thank you.

I had not known
that there were locations

that were doing delivery.

In a very competitive
environment like today,

that was something, to me,
that I really want to explore.

Your service that you
deliver to guests,

that's really amazing.

I think that's
the one leg up we have

over other restaurants similar
to ours, is our service.

And we've tried a lot
of different things

through couponing,

and now it seems like
nobody wants to buy it

unless they have
a coupon.

And I think that
we've devalued the brand.

So what do you suggest?

Anything that can compete

that's not telling
our customers

our food is not worth the price
listed on the menu board.

I mean, we used to have
items on our menu

that were less expensive.

We had a, you know,
smaller portion

but more affordable.

Now we have
more people sharing.

You know, we sell a lot
of a la carte tacos.

If we had a combo plate

with one taco
and rice and beans,

you'd still make more money

than just getting one
cut in half.

I think Carrie brings a lot
of great ideas to the table.

Anything that can bring
improvement to Baja Fresh,

we wanna implement it
throughout the country.

So tell me,
do you have family?

I had my husband

and I have
an almost two-year-old

little girl, Emma.

And so he works nights
and I work days,

so we just kinda--yeah.

I get home in time
to take the baby,

and he goes to work.

So it's--yeah, it's good.

I can't complain.

So now we have
a few customers in line.

We're gonna expedite
some orders

and put some food out
over the counter.

All right.

When I first started
this journey undercover,

I didn't really
know or understand

what this whole meaning was.

Hi, dad, how are you?

I'm okay.
You okay?

- Yeah.
- When I was younger,

I had frictions
with my dad.

Now I have children,
I have a family.

I understand him now.

My dad wanted the better life
for his children.

What did the doctor
say about your breathing?

Yesterday,

she told me that, you know,

I have only 50%
lung functioning.

Don't listen
to the doctors, okay?

Whatever the doctors say,

it doesn't mean anything.

So don't--don't--don't--

I just wanna
create memories with him,

the best memories possible,

so that I can give him peace

with the remaining days
he has.

I'm very much
proud of you, yes.

Thanks, dad.

I think mommy
would be happy.

Yes, I think mom will be
watching from up there.

As I get older and older,

when I think back, you know,

my past back life,

don't be too greedy,
you know?

To stay humble,
it's very important, yes.

Millionaires,
common people,

all we go to supermarket.

We buy same bread.

You should not forget.

Yeah, I'm gonna go now.

Nope, nope, come on.

Okay, I'm gonna leave.

Gonna be okay, right?

Yeah, sure, okay.

Gonna give you a hug.

Okay.

Okay.

Take care of yourself, okay?
Yeah.

- All right.
- Don't worry.

Okay, bye.

Agh!

My week being undercover
is over.

So I'd like to talk
to our senior management team

of all the things
I've learned.

I like that.
Hey, David!

- Hi, guys, how are you?
- How you doing?

- Did you have fun out there?
- Yes, I did.

The reason why I asked
you guys to come in,

I just wanted to have
a short meeting with you guys

and go over some of the things
that I've learned.

One of the restaurants
that I've been to

had the store manager
deliver--

she actually set
the whole table up.

Oh, so for catering?

- For catering, yes.
- Oh, that's great.

And they'll call us back.
That's right.

They'll call us back.
That's what's important.

Sounds like a great idea.

One other area
that I saw

was one of the stores needed
a little more manpower

because the manager was having
to part with people

that weren't performing
to his standard.

He just maybe needs
a little bit more help--

- Some support now?
- Some support now.

So if we can work on that--

So definitely
areas of opportunity.

I was very much touched
of the great people we have

at our restaurants.

And I'm really thinking

about, uh, to give
a franchise.

- Really?
- Yes.

- To our employees?
- Uh-huh.

Giving?
As in "give"?

No franchise fee,
that type of thing?

Yes, I have several people
I have in mind.

Are you sure
you wanna do that?

Is that really
a good idea?

Because there's
a lot of sacrifice

that has to go into
running your own business.

Let's train them,
let's teach them

how to become an owner.
Correct.

But let us work out
through those details,

and we will discuss this more.

Thank you very much guys.

- Great
- Okay.

Alright.

Today the employees
will be called

to come to headquarters.

They think they will be
voting for two guys

competing for one job.

I felt really nervous
about today,

and I really can't wait
for it to be over.

How you doing, sir?

- How are you?
- Very good. How are you?

Do you know who I am?

No, I don't know
who you are.

You're Ken.

I'm not Ken.

I'm actually David Kim.

I'm the CEO of Baja fresh.

Okay.

Like the boss?

The boss, yes.

Oh, wow.

Oh.

Carrie,
I was really humbled

how you were able to juggle
so many things

all at once.
Thank you.

I think you have
a gold mine of great ideas.

If you can
take the time

and help us implement some
of these great ideas you have,

we'll pay
for all your expense,

right, for you
to travel with us

and teach us
how these programs

could come into play
with our company

and actually roll it out
nationwide.

And, Carrie, I know that you
have a two-year-old daughter.

I know you work
very hard for her.

And you work very hard
for the future.

And I really
want Emma to have

a great future for her.

I'd like to give you $7,500

for her college education.

Oh, wow, thank you.

And by the time
she gets to college,

I think it will
be worth a lot.

Thank you.

I'm glad that I had
the opportunity

for Baja Fresh to know
that we work hard.

And it means a lot
for somebody to notice

and want to use some of the
ideas that we've implemented.

So...

You know, Rami,

you're like this diamond
in this rough.

I see you the way I was
when I was younger.

Oh, and do you remember

that I asked for permission

to leave the restaurant?

I actually called the office

to get you some help.

Yeah, no, that was--
that was a serious--

a serious problem.
It's okay.

Yeah, I was really impressed

how you took care of that
problem right away, so--

Appreciate it.

And I'd like
to spend some time with you

over the year

and really mentor you

to become a better
business person.

What I'd like to do for you

is give you $5,000

towards your schooling.

I want you to finish that,

because it'll help you
for your next stage.

I want to offer something else
to you too.

When you were telling me

about your relationship
with your father,

I want you to have a memory
with your father.

So I'd like
to give you $5,000

to go spend it with your dad
on a golf trip.

And cherish that time.

Thank you, sir.

You know, it's--
it's a privilege

somebody wants to take
the time and work with me

and try and make me
a better person.

And, you know,
never in a million years

would I think that
would ever happen.

I'm speechless
with just what hap--

with what happened.

I can't even talk right now.

Anthony, I was so moved
by your story.

And I know
what a burden it is

for you to leave
your mom and your brothers

down in San Diego.

Yeah.

I mean,
I miss them every day.

I wanna give you,
like, $15,000

so that you and your mother
and your brothers and sisters

can get together.

Whoa.

Oh, God.

I don't know what to say.

Thank you, Anthony,
for touching me.

My life, like,
has been so hard

that I thought that
I would never experience

anything that would be
a blessing to me.

Lord, the family
and his mother

has gone through so much.

Give them the strength,

give them that hope

that their lives
will be better.

Amen.

And this clearly shows
that I was wrong,

that this was God
working wonders,

that this blessing's,
like, a miracle for me.

Jose, you're just
very warm.

Very warm to the customers,
very warm to me.

You always said
during that day

that you wanted to own
your own business, didn't you?

Yeah, it'd be phenomenal.
It'd be fantastic.

Well, I want
to let you know

that I'm gonna make you

one of our Baja Fresh
franchisees.

I'm gonna give you
your very own franchise.

That's worth $50,000.

What?

Yeah, Jose.

You're gonna be
the youngest franchisee

in our Baja system.

You okay?

Yeah.

Jose, this path
of ownership

is gonna be hard work.

And don't worry,
I'm gonna be next to you.

I'm gonna help you
through this process.

I will not let you down.

I will not let
my family down.

Thank you for
not firing me that day.

Hey.

Hey.

You're not gonna believe
what just happened to me,

what's happening to me
right now.

I'm gonna be the youngest

franchisee owner
of Baja Fresh.

You're what?

Yeah.

He bought it for you?

Yes.

Oh, my God.

Who does that?

People with good hearts.

People that wanna make
people's dreams come true.

Hi, dad.

No, I'm fine, I'm fine.

When you're blessed
with so many things in life,

you--you tend to forget
where you came from.

You start getting big
and stuck in this cubicle,

and you see numbers
all day long,

and all these
superficial things.

Here you go.

Success is not about
achievements and money.

- This is fun.
- Oh, I got it.

It's really about
your relationship

with your parents,
with your family,

with your kids.

I wish my mom was here
seeing this.

I wish that, uh,

dad will live to see this.

== sync, corrected by elderman ==

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