All language subtitles for K.C.S01E01.Crab Boss [eng]

Hi, guys, it's Gordon.

Thanks so much for checking out Tubi.

Now, I've got some very exciting news for you.

But we all know, in the last few years,

it's been incredibly hard for the hospitality sector.

People everywhere have been struggling to keep it together

and could use a little help,

and that's where we come in.

I promise you I'm really excited

to introduce to you a dear friend of mine.

Now, this guys has been an amazing chef in the US Army

and a chef in The White House.

And I promise you, when it comes to standards,

you don't get any higher than that.

He's also got the biggest arms

I've ever seen in the culinary world.

Believe me, this guys is not taking any prisoners.

His name is Chef Andre Rush.

He is your Kitchen Commando

and he's saving America's restaurants

one mission at a time.

[Andre] All across the United States,

restaurants are going bust.

There is only one American hero with the brains,

the brawn, and the biceps to save them.

I'm Chef Andre Rush.

I've seen action in Iraq, Afghanistan,

and I've served four presidents.

Now I'm taking on my toughest mission.

I call it a [bleep] show.

Rescuing America's failing restaurants.

How do you know when it's the end?

How do you know when you give up?

[Andre] I'm bringing the discipline

I've learned from over 20 years in the military.

Get off the ground. Push together. Push it up.

After my initial restaurant recon,

I am going to take these kitchens

through a brutal two-day boot camp.

I'm talking to you now! Do you want to cook or not?

-I don't want you to train me. -Okay.

Well, get the [bleep] out then!

This time...

I'm headed to Washington, DC

to a distressed couple who has lost their edge.

[Lennell] There's only so much more I can give.

How do you turn it around?

[Andre] Hurting the bottom line and staff morale.

[Lennell] Because of the [bleep] going on!

It's not about what you like right now.

[Andre] With high employee turnover

and terrible cooking standards.

I guess I will shoot myself.

What's wrong with it?

It's been almost 40 minutes.

[Andre] This place needs a physical and spiritual ovehaul.

Push! Push! I want it to hurt!

It's not your time to give up.

[music]

[music]

[Andre] This week's mission is taking me

to the historic place and neighborhood

in Washington, DC.

The target is Crab Boss.

We live, y'all. Let's rock and roll.

[Andre] And Mom and Pop's seafood restaurant

that opened in 2020.

The key operatives are a husband-and-wife team

Lennell and Ashleigh Watson.

[Ashleigh] We both grew up in Florida.

We met at a red light.

I looked over and I'm like, "Damn, she looks good."

And I said, "Roll down your window."

And she looked like, "What?"

He asked for my number on the side of the road.

To this day, she said she meant to give me the wrong number.

I don't think so.

[Andre] Crab Boss started when Lennell and Ashleigh

began selling spicy Florida-style seafood plates

out of the back of their car.

He went from maybe 200 followers

to 5,000 followers within a week.

[Andre] The borrowed success led to the opening

of the DC Crab Boss restaurant in 2020.

Welcome to Crab Boss. How you doing, how you doing?

[Andre] So far, my intel has revealed

that the location is suffering from major growing pain.

There's a high staff turnover, a lack of food consistency.

[Lennell] BOSS FRIES, thank you.

[Man] Hold up. Don't touch them yet.

-What's wrong with them? -[Man] Last thing.

[Lennell] Put the parsley on them.

[Andre] Poor customer service.

I got my food after...

Yeah, it's been a little while.

[Andre] And the stress of running the business

is taking a toll on their souls.

It's gotten us to the point where we're like,

"Are we going to close this location?"

[Lennell] I mean, you put your blood in,

you put your sweat in, you put your tears in.

I have three daughters

that, the whole summer, I haven't seen them.

They... Excuse me.

I have a one-year-old that I feel like

I haven't seen her grow up

because I was here every day.

[Andre] The mission is going to be about healing the body

and mind, as well as fixing the food.

It's time to see what the Crab Bosses are made of.

Crab Boss.

Cancer with cancer. [chuckling]

Let's check this out.

It's a hike up here.

What's that smell?

Man, that was a little hump.

That's like my pre-workout.

Now I'm really hungry.

I guess nobody's gonna greet me.

I guess I will seat myself.

[Lennell] Yeah, I just put that in.

I just gotta put the two house margaritas on there.

[Ashleigh] Oh, well, then I need to go on yours.

Just add two house margaritas on that one.

-That order right there. -Excuse me.

[Andre] Must be crowded in here...

uh, with, uh, six people.

Still waiting.

-[Ashleigh] Hi. -Hey.

-[Ashleigh] How are you? -I'm well, and yourself?

-[Ashleigh] Good. -And you are?

-I'm Ashleigh. -Ashleigh.

I'm one of the owners.

Okay, one of the owners. All right.

[Ashleigh] Yeah, so we're running the show today

because we have a bartender that called out and a server.

[Andre] And a server?

[Ashleigh] That happens pretty often, so...

That's happening often?

[Ashleigh] Everybody has to jump in. Yeah.

Wow.

Um, I think I want to eat something.

Okay. So one of our best-sellers

is our BOSS FRIES.

And one of the dishes that put us on the map

that we sold from our apartment

was the Full Combo.

[Lennell] We started at our house,

cooking the Full Combo

which came with crab, smoked crab,

shrimp, corn, potatoes, sausage,

quarter-style, sauced up, spicy seasons.

-Okay. -We have a pasta.

Okay, so fries, then crab, some, uh...

And everything else you just said.

Give me one second. I'll have that up for you.

First impressions

is emotionless.

You ladies need anything else?

More napkins, more forks, something to drink?

[Andre] It seems like they're just here.

They lost their will

and they're just going through the motions.

[Ashleigh] Hey, guys.

-Thank you. -You very welcome.

BOSS FRIES.

Here is your BOSS FRIES.

This is my BOSS FRIES. What's in this?

So BOSS FRIES has, it's a bed of fries,

alfredo sauce, and crab meat,

and then our house-made BOSS sauce.

Your oil is old. I can smell it.

Very.

Do you know what the problem is?

-What? -I know I'm eating oil.

-It's a turnoff. -Yeah. Thank you.

-[Andre] These are season fries? -Yes.

That's why it's a little bit salty

'cause you got this fries, and then you have the alfredo,

and then you have that on top of it.

We've gotten that complaint before as well, so...

Okay, so you got the salt on top of the salt

-on top of the salt. -Yeah.

So, yeah...

-Thank you. -Thank you.

This is the Full Combo.

[Andre] Okay, and what am I looking at?

[Ashleigh] Half a pound of snow crab,

half a pound of shrimps,

and then Cajun corn, Cajun potato,

Cajun eggs, and Cajun sauce.

[Man] Full Combo, Full Combo.

-And this the potato? -[Ashleigh] Yes.

[Andre] I've never seen a potato look like that before.

I know.

You can make it look more, you know...

[both laughing]

Try this shrimp though.

-Um, so what do I do with these? -I'm sorry.

[Andre] Do I just throw them back in here?

Give me one second.

[Andre] So I got a question for you.

So I thought you guys were marketing guys.

-Yes. -So what's missing?

Oh, our logo?

If I put this on social media with a big-ass logo,

of Crab Boss on it,

with a nice, luscious prize all over it...

[Ashleigh] Yeah.

That means I'm serious.

Let me try this shrimp.

So it's the Crab Boss sauce

and our, what we call, our Duval sauce.

Do they put this all in one time?

-In the boiler? Yes. -Yeah.

That's why it's so hard.

You know shrimp takes that long to cook?

Yep.

You know you can put them right in.

-Lazy. -Yeah.

That's how the shrimp should've taste.

That was tender.

Hand me that pasta.

That's at bar.

No, it's not. Bar is gone.

This is a pasta right here, sir.

[Ashleigh] It's the pasta.

[Andre] Pasta, all right.

-Alfredo? -[Ashleigh] Yes.

[Andre] Red pepper?

So that's a season that we put over the top of it.

It's, we call it, red pepper garlic.

Lump crab.

[Andre] How's it heated up?

[Ashleigh] In the microwave.

-I'm sorry? -[Ashleigh] In the microwave.

In the microwave.

Then emanates a specific type of smell.

It's not a pleasant smell.

Now that I know what that smell was

when I walked into the restaurant.

It only takes 10 seconds to put it on a flat top

-and heat it up. -Yep.

[Andre] There's only two [bleep] ounces.

There's no reason to put it in the microwave

and stink up the whole [bleep] place.

I agree.

[Lennell] Give me a second.

I'll get those boxes for you, ma'am.

[Woman] Okay. No problem.

When I see my beautiful smile. Don't even trip.

[Lennell] Did the alfredo sauce help a little bit or no?

Lennell, he's been avoiding me on purpose.

I know he has.

He's just going back-and-forth and back-and-forth.

So I was thinking maybe he made a mistake

and put this on this and that on that.

[Lennell] Yeah. Let me bring some more sauce out.

[Andre] If the Crab Boss won't come to me,

I'm gonna go find him in the kitchen.

Okay, so two of these should go on your BOSS FRIES.

Three of these should go on your pasta.

So let's just keep that in mind.

-[Andre] Lennell? -[Lennell] Yes, sir?

[Andre] What's happening?

[Lennell] So I had a young lady out there,

her complaint was that the BOSS FRIES

had a little too much sauce

and the pasta didn't have enough alfredo.

So what I was telling them is on our own pasta sauce,

that's why we do six ounces.

And on our BOSS FRIES, only four ounces.

That where you just confused me at, Big Pop,

because you said two scoops for the BOSS FRIES,

three scoops for the alfredo,

-but that's a four-ounce scoop. -Okay.

And you said four ounces on the BOSS FRIES

the last time you spoke.

[Lennell] So y'all got the wrong scooper then.

That's a four-ounce ladle right there, right?

When we get the big one, you tell us that's too big.

Nevermind.

You are using the wrong scooper.

This is the four-ounce scoop and you just told...

Okay, hold on a second. One second, one second.

Let's do this real quick. I just wanna know.

All right, alfredo for the BOSS FRIES,

-How many scoops? -Four ounces.

-So that's a four-ounce scoop. -Yes, sir.

[Lennell] So that should be one if that's a four-ounce scooper.

[Andre] You should have the two-ounce ladle here

because you go two, four, six.

And you're right about that. That's true.

That's the confusion.

That's one of the things we need to put in place,

especially for the guys who been here...

How long you been... What's your name?

-My name is Micah. -[Andre] Michael?

-[Andre] What is it? -[Micah] "Micah."

It is nerve-wracking.

-"Micah." -[Andre] What's nerve-wracking?

When people call... Everybody call me Michael

when they hear me say my name.

[Andre] Am I every[bleep]body else?

I'm one person. It doesn't matter.

That don't got nothing to do with it.

Micah, it doesn't matter.

It don't got nothing to do with it.

I'm not a bruh, okay?

I'm not gonna change how I talk for nobody.

I'm telling you. I don't care about... You know what?

You in the wrong business if you not gonna change how you talk.

-Are you making money or not? -Yeah.

[Lennell] Micah, I've always told you, your attitude...

People getting mad that I don't like the fact

that he called me something else.

[Lennell] It's not about what you like right now.

No, it's not. No, it's not.

[Lennell] The fact that you have somebody trying to explain...

-I'm not here to get mad... -Do you wanna cook or not?

I'm talking to you now! Do you wanna cook or not?

If you don't wanna cook, you can go out.

'Cause we don't need you here for this time.

You can tell them, 'cause I don't wanna

train you if you don't.

-I don't want you to train me. -Okay?

Well, get the [bleep] out then. [bleep]

[Lennell] This is why we have people here right now

because of the [bleep] that's going on.

The man ain't coming in here with no bad attitude.

There wouldn't even been no problem...

He made it a problem when he called me...

-[Lennell] He made a mistake! -[Andre] Micah!

He made it a problem! I didn't have no problem!

I just said, "Oh, that's nerve-wracking"!

Ashleigh seen me smiling!

I didn't have no real problem. I didn't have no real problem.

You started yelling at me! You started yelling at me!

[Andre] No! I'm telling you... No, listen to me.

Listen to me. One second.

Hold on a second. I'm gonna ask you a favor.

One favor. Let me talk to Micah alone.

Just me and you, just me and you.

[Andre] No, listen. Listen.

I'm gonna apologize to you first off.

I'm not coming at you like that.

This ain't about no [bleep] cameras

or about any of that [bleep].

This is real life, right?

Yes, sir.

I'm not trying to disrespect you.

I made a mistake on the name.

That's what I was trying to explain.

It wasn't no problem.

It was just when you raised your voice,

I said that's nerve-wracking, that's trigger.

That's just triggering for me.

You talking to a person who has PTSD.

You know how long I been through it?

I've been in Iraq, Afghanistan.

I've been blown the [bleep] up.

I've been in 9/11.

Got blown up by the [bleep] Pentagon.

You know how many triggers I have?

You know how many people come at me every day?

The same way they come at you the same damn way?

You know how hard that is?

You know how nerve-wracking that is?

And I'm out in everybody's face every [bleep] day

and everybody wants me to fail

the same way they want you to fail.

They want you to go in the [bleep] system

and they want you to do the same [bleep] thing

that you wanna deal with.

And the thing I want you to say is "I see it."

-You get it? -Yes, sir.

[Andre] Come on, man. [bleep].

[Micah] My fault, bro.

-All right, come on. -Respect, respect.

[Andre] They are defeated.

And when bad attitudes run this deep,

it's going to take some major rebuilding

to get everyone out of their mindset.

-You feeling me? -[Micah] Yes, sir.

I apologize in it too.

No, it's life, it's life. It's life. That's it.

What's going on, big man? What's your name?

-Wes. -Wes? Okay.

Are you head or what? Who are you?

What do you do? What's your deal?

-[Wes] I'm line cook. -What's your type?

Expo right now.

Well, let's make a deal.

Everything I know, I'll teach both you guys.

And I know a lot of [bleep]

Show me around the kitchen.

Not only is this place filthy,

but the level of dysfunction in this restaurant

is completely destroying the productivity and morale.

Why you so sensitive?

Yeah, bruh, I know that though, bruh.

I know I'm sensitive, bruh,

but I wasn't even mad.

But look, we watch this, we cool.

It wasn't even nothing like that.

I apologized. He apologized.

[Andre] It's still gonna be hard for them.

I'm not gonna lie, I'm still gonna make it hard

'cause I'm gonna push it.

It's all about how he controls it.

I've seen enough. It's time to reboot this place.

And I only have 48 hours to do it.

Boot camp is about to begin.

Ladies and gentlemen, I'm sorry I gotta ask you guys to leave.

Meal's on me. Thank you for coming out.

But next time you come back,

it's gonna be a total different atmosphere.

Thank you.

This staff needs to be trained in service and consistency.

We got a 10-piece wing coming up on eight minutes.

-Seven minutes, Ash. -[Ash] Seven minutes.

Lines of communication have to be opened.

[Ashleigh] Seven minutes before I get the wings?

[Wes and Micah] Yeah.

[Andre] The marketing also needs an upgrade

to recapture that fire and enthusiasm

Crab Boss once had.

Most of all, I've gotta push Lennell and Ashleigh

into a better mindset

and eliminate this toxic work environment.

[Micah] Shortest to tallest?

All right, so long day.

Couple cons.

Service, when I walked in here,

came in, I walked around,

nobody greeted me, nobody said anything,

and then you smiled.

I'm like, "Hey, how you doing?"

That's what I was waiting for.

The food, there were a couple things lacking,

a lot of knowledge,

simple things from the ladles, the ounces.

Those are things that are hiccups.

That's unnecessary.

And then we got into it.

And then we talked, and I said,

"That's what the [bleep] I was waiting for.

It doesn't mean negativity.

It means growth and understanding.

I apologize.

Don't apologize because as soon as it's done,

I'm gonna hug you,

kiss you on your pretty little cheek and [bleep].

All right, so couple things

that I pride myself in

from when I grew up to in my military

from my mother and my father,

I came up with four Ps.

First P, practice.

Practice makes perfect.

My second one is pride,

pride in yourself, pride in your worth

pride in your family, pride in what you do,

pride in who you are,

which leads me to my number-three P,

peace of mind.

You've gotta take care of yourself

before you can take care of anyone else

because without it,

you can't do anything you, your family,

your worth, your job, your life,

which goes to my number-four P, push.

Push up, push yourself, push each other,

and we keep pushing.

I'm gonna say this, and I'm gonna...

I'm gonna say this.

I've been around a lot of people enough to read people.

When I first heard, yeah, this guy's coming,

and this and that, and I was skeptical.

I didn't say nothing to you. I was skeptical.

But after just seeing you today for these few hours,

I have to say I apologize.

I like the way you handled the situation in the kitchen.

You didn't walk away.

I can respect a person like that

and I look forward to what you gonna give us

for these next two days because I need it.

We all need it, and I want to thank you personally.

And I thank you for that.

And with that being said,

I have someone I want you to meet.

Hey, everyone.

-[Ashleigh] Hi. -I'm Kari.

[All] Hi, Kari.

[Andre] Since the d�cor in this place

does need a lot of work,

I'm gonna have Kari Bare, my second in command,

work on bringing this kitchen

and this restaurant's overall cleanliness up to par.

She's got two days to do it in

and getting rid of that funky crab smell

is going to put her team to the test.

You have so many aspects of this place

that are just stellar.

I mean, someone has good taste, I can tell.

So my plan is to bring in the cleaning crew,

and deep-clean your kitchen, and work our way out

into the dining room here.

-Thank you, guys. -[All] Thank you.

She just said it, right?

We got a lot of work to do.

We cleaning the baseboards or some [bleep]?

This is like going to jail.

This is how I used to do it.

Once we clean, because we do it as a team,

you feel brand-new.

And you wanna stay that way.

From there to here to out here.

We got work to do.

Operation Crab Boss is officially underway.

[music]

At Crab Boss yesterday, there were so many problems.

The service, the management, the back of the house,

the front of the house, communication,

everything was not going right including the food.

So today I'm going to take Ashleigh and Lennell

out of their toxic work head space

and take them to a place where they can possibly find

new inspiration for their menu.

Ashleigh and Lennell, they have great hearts,

but their spirits are absolutely gone.

And I wanna bring that back.

We're meeting up with a local group

that is also dealing with

getting rid of poisonous toxicity.

This time in a local river,

by using freshwater mussels to filter it clean.

Hopefully, their passion will inspire Ashleigh and Lennell

with a new menu item or two.

It's called mussel power.

Couldn't be any better.

Good morning.

-Good morning. -Good morning.

You look amazing.

You might be wondering why you are wearing this.

-Yeah. -Yeah.

[Andre] 'Cause we getting ready to get to work

You ready to get a little dirty?

You got no choice. Come on.

That was a rhetorical question.

-How you guys? -I'm good. How are you?

-[Andre] You are? -Emily.

[Andre] What are we doing?

So we're gonna be taking these mussels,

measuring them, tagging them,

and getting them prepared to be released into the river

where they're gonna help clean it up.

Oh, wow. I'm ready to get started.

-[Jorge] Yeah. -Yeah.

[Jorge] The first thing we're gonna do

is we're gonna get a scoop of mussels.

And we can clean them with river water.

[Andre] Look at this.

[Lennell] I never knew mussels could do

15 to 20 gallons of water per day.

-Yeah. -One little mussel.

So that was very interesting.

[Jorge] We get all kinds of critters here.

Northern snakeheads, which are an invasive species.

[Andre] Being an invasive species,

snakeheads are a firm and fleshy white fish

that make real good eating,

and they have a low price point to boot.

I haven't tasted it, but I want to taste them.

When you come here to Crab Boss,

we gonna have them.

-You serious? -[Andre] I'm dead serious.

Snakehead tacos, as a matter of fact.

[Ashleigh giggling]

Snakehead at Crab Boss,

I'm looking forward to that.

I'm scared.

Thank you, guys, for your service.

Thank you for an amazing job.

We got a restaurant to save.

Thank you so much for everything you do for the community.

-And we appreciate your time. -Thank you.

Had a great time with Lennell and Ashleigh

down doing the mussels today.

And I actually seen them smile.

Now I got to infiltrate Crab Boss

with all that positive energy just procured.

It seems like they've lost their passion,

so now I'm gonna bring them in here,

and I'm going to pretend to teach them about vetting

when, in actuality, they're vetting themselves,

and realizing it's them against them

and nobody else.

Come on out.

One of my four Ps is, of course, push-ups.

And I'm going to push them hard right now

to finally see the truth about their negative leadership style.

Back at the homefront.

So today I was thinking about a couple things,

how you love so many of your employees,

-that you vet them. -[Lennell] Yeah.

You know vetting?

-Yeah. -[Andre] How do you vet them?

What's your criteria?

When we sit down and interview somebody,

what I'm looking for, how far do you live?

Is it going to be too much of a task

for you to make it back-and-forth to work?

If they're a piece of [bleep], does it matter

if they're right next door?

-No. -No.

So here's what we're gonna do.

We gonna do some training.

It's like an interrogation training.

I'm gonna let you interrogate me.

Did you say interrogate or interview?

No, this is interrogation.

Can you see me?

I'm back in... You see that military...

-This is interrogation time. -Okay.

So I want you to ask me a question.

It can be about my life and how I got started,

what can I do, how can I omit?

An interrogation, you are interrogating me

to come here and work for you.

You get it right, I'm gonna answer it.

You get it wrong, there's consequences.

Push-ups.

-Are you up for that? -Yeah. I'm up for it.

Here we go. Number one.

How do you make a team in the kitchen come together?

[bell dinging] It all starts with respect.

We gotta make them know their potential.

How do you keep your consistency

flowing throughout your restaurant?

[bell dinging]

Everybody should know everything.

Can customer service be trained?

[alarm alerting] Of course.

You have to make them feel their worth, their value again.

He's doing a push-up for me for this one.

[Andre] One, two, three, four...

sixteen, seventeen, eighteen, and nineteen,

come on, and stop.

Down a little, 20, come on.

Twenty-four. Get on your knees. Get on your knees.

Keep going, keep going. Come on.

There you go. Come on, come on.

On your knees, on your knees. Push it.

Come on. Hey, come on. Come on, keep pushing.

Keep pushing. One more time!

And push it, push it!

The last one! Push! Push! I want it to hurt!

[Lennell grunting] Bam! Push it!

[Lennell] Whoo.

Next question.

Although we wanna keep fighting,

how do you know when it's the end?

How do you know when you give up?

How do you know when you give up?

When it's time to give up, when there's nothing else?

I'm gonna be very honest with you.

If I had given up when it was time to,

I wouldn't even be talking to you.

How many times that I have just sat

in a corner, alone, and said "I'm done"?

If something happens,

something happens that doesn't suppose to happen,

or something happens...

You laughing about that

'cause you know what I'm talking about, right?

-Yeah. Yeah. -Don't you?

You know what I'm talking about.

Something comes from out of nowhere

that says it's not your time to give up

because I'm [bleep] here and you're not giving up.

You not giving up. I'm not gonna let you give up.

I'm not. I'm not.

And even this bald head...

We're not giving up.

This is together.

Together.

[Lennell] I still have a question.

Give it to me.

I've been addicted to drugs, my past, the old me.

Was in the streets, addicted to crack cocaine.

Been to prison numerous times.

Went through all that.

Been stabbed in my stomach.

I have a brain tumor.

Almost died while I was in prison.

I fought some hell of a battles,

and I pride myself on getting past that

and being the new me.

But the hardest thing I ever did in my life

was give my all to something,

and keep giving and keep giving,

and it's not giving anymore.

And we have to walk in here with a smile,

but inside of me, inside of my mind, it's turmoil.

There's only so much more I can give.

How do you turn it around?

You guys need to change the narrative.

Stop thinking alike.

You say give up.

You would never hurt on her and give up on her.

You would never give up on your kids, on your family.

Why are you willing to give up on the customers.

Where do you think we go from here?

How do we make it better?

Not one person asked me about resources.

-Ask me a question. -Can I get a redo?

There's no redos in this right here.

I screwed up the question, but I'm gonna ask you,

we wanna know every single one of those resources

that are available to us that we don't know about.

Is that a question or is it a statement to me?

It's a statement. [bell dinging]

I want that. I'm ready.

Keep pushing.

-All right? -[Lennell] Keep pushing.

Don't matter if you gotta put down a knee.

Don't matter.

[Lennell] I'm a big advocate of never giving up,

keep pushing.

And to hear

that coming from Chef Rush, my own words

and what I tell everybody else,

for it to come to me, never give up.

And Crab Boss, he gets it now.

Keep pushing and I'm gonna keep pushing him.

Now that Ashleigh and Lennell

seem to have found their passion for their restaurant again,

it's time to head to the kitchen and start practicing new dishes

which is another one of my four Ps.

If I can get the staff trained and engaged

with some exciting new foods,

consistency and customer satisfaction should follow.

And you know the first thing I noticed in here

is how clean this kitchen is.

Man, this makes me feel good.

I mean, like, real good. How does it make you feel?

You know...

[Micah] We came in here and it was like, "Yeah!"

[Andre] Right, if you think that's nice,

what do we do with these new menus

and recipes we're ready to do?

-You guys ready for this? -Yes, sir.

We gonna make these easy and quick.

We gonna start off with fish tacos

with the snakehead.

First on the menu is going to be snakehead fish tacos.

The joint on the expiration from this morning's still here.

This thing doesn't take long to cook at all.

We didn't fry them, we just put them on here

to make them like a little healthier version

with that nice mango, that sweetness.

They literally, those need to be cooked

-for a minute and a half. -[Andre] Yep.

And that's it. Simple.

Fish all day.

All right, let's do the next one.

For the next addition to the menu,

I'm going to make crab the center piece

with a blue crab jambalaya,

a popular Creole meat and vegetable dish

from the South.

Back to my Southern roots.

Everybody loves jambalaya.

Everybody does it differently.

And we're gonna elevate it a little bit more.

Look at this nice, pretty crab here.

Look at these bad boys here.

This is actually one of the most important parts.

Come around.

See that caramelization.

Any questions?

Yeah, why so much garnish?

Garnish is an eye-appealer.

If you have extra stuff for it,

it just makes the person look at it in a different way.

It's appealing.

Sex appeal.

These dishes are buttoned up and ready for action.

Taco Tuesday.

[Lennell] All right, snakehead, I'm gonna take you to the head.

It actually has a great flavor profile.

I like it.

Nobody had snakehead tacos I know of.

It's different, it's catchy

because in my mind I see people asking,

what is snakehead tacos?

A lot of people don't know about snakehead.

Now you get to enlighten your guests

and educate them on what a snakehead is.

So now they have an exotic type of item on the menu.

"Oh, my God, I wanna try that."

Your jambalaya.

Made on top of the flat top.

[Lennell] That presentation is dope.

[Ashleigh] Yeah.

I like it.

It's colorful, it's attractive, and it's crab.

This is a crab-lover.

Everywhere you hear, everybody goes crazy about blue crab.

We are the Crab Boss.

So this goes along with my brand.

Now you gave me chill bumps.

That's the dude I been looking for.

Let me go back out for a second and come back in.

Where the [bleep] you been all the time?

Why didn't you greet me at the damn door yesterday?

In less than a day for relaunch,

I got one more important lesson to impart.

Now that I have injected passion into the menu and the team,

it's time to inspire the customers as well

with a little passion of my own.

I came up here to root for Crab Boss,

and Icame up with an idea to help with service and marketing. came up with an idea to

This will serve

as an eye-grabbing social media marketing key

and a place where customers can come to snack on some shrimp,

and will also buy more time for staff to get the orders in.

So they gonna enjoy this one.

Come on in. Sit down. Have a seat, have a seat.

One component that's missing is marketing.

This right here is a focal point.

We're gonna have some shrimp down

where the guys can go in and have a little tasting.

-Cool? All right. -[Lennell] Yeah.

I gotta cut some ice.

[rock music]

Who brought the ice up here?

[grinder revving] [Ashleigh laughing]

[Lennell] You?

So here it is. Take advantage of it.

Take advantage of the break you gonna get from the shrimp,

from the service.

It's gonna be a fun day tomorrow,

but I'm not gonna lie, it's gonna be hard.

You gonna find out who you are tomorrow.

So I'm optimistic about tomorrow.

The energy changed, the vibe changed,

the room changed.

I think we gonna have a new Crab Boss in town.

So Day Three of the relaunch of Crab Boss 2.0.

For the last 48 hours, we have did a deep-cleaning.

The first day doing the recon,

the place smelled like a latrine

and the staff was going through the motions.

Now this place looks and feels

like the battle-ready Boss it should be.

And I can't wait to show Lennell and Ashleigh.

-How you guys? -All right.

Let me introduce you to Crab Boss.

I want you to take a good whiff in.

Right? It is nice and clean.

I don't smell that smell that I smelled before

when I first came in.

I smelled it.

We did a crazy job

with just going over the walls, scrubbing everything down,

-just like dressing everything. -Got it.

And just making it bright and pop even more.

-Look at those buckets. -[Lennell] Yeah, I see that.

-[Andre] Do you see that? -[Lennell] Yeah, I see that.

-Here, right here. -I like that.

-I like that. I like that. -And Crab Boss.

Oh, I dented it.

But everywhere, nobody else's brand

-should be on there but yours. -[Ashleigh] Yeah.

This is your place. This is your brand.

Speaking of marketing strategy,

I came up with a little surprise for them.

Crab Boss has started selling their seasonings,

but it was only online until now.

They walk through the door, one of the highlights

is right here.

-[Ashleigh] Yeah. -[Andre] Speaking of brand,

Crab Dust.

All this that's been hidden

and making people go look for it.

That should not be hidden.

This is your brand.

It needs to be up front and center

like what I have today.

[Lennell] Smelled this freshness, the look,

it looks more...

[Ashleigh] So much brighter.

Especially the rack, the rack with the spices,

the buckets, the branding,

it just looks like Crab Boss.

Yeah.

The kitchen.

Everything is clean.

Clean house, clean life, clean mindset.

Number three, peace of mind.

All that stuff happened to the fryers.

-[Lennell] Yeah. -[Andre] They got a degreasing.

Filled back in.

It doesn't smell like that smell that you smelled in here.

It's spick and span.

This is what we envisioned.

And this is what we've been trying to get to.

To come in and walk in to see that,

it's been really good. It felt really good.

[Andre] But before we mobilize for the new menu and service,

I want to honor a team member

who's been rising through the ranks.

-How you feeling? -I'm good. I'm good.

-[Andre] You ready for the day? -Yes, I'm excited.

-Are you excited? -Yeah.

You look excited.

That's a strange look for you, right?

-You look excited. -[Micah] Yeah.

[Andre] I like that, I like that.

So I have something for you.

-You know what these are? -No.

But it looks very nice.

Very nice for knife.

These are some very special knives.

They're for you.

You have a lot of potential and a lot of growth.

You take care of these, you'll have me by your side.

Giving you advice, all things you need, I got you.

And I believe in you, and I want you to believe in yourself.

-You feel me? -Yes, sir, I got you.

-Thanks man. -[Andre] All right.

And you owe me some number fours

so get your ass back there.

Yes, sir. Yes, sir.

I'm trying to be the best that I can

and the best chef that I can.

I'm trying to grow

and him showing me that he is

willing to take time to invest in me,

it just made, it felt good.

He reminds me that there is hope for every and anybody.

[Lennell] Man, I think that was awesome.

The moment with Micah just touched my heart

'cause I know, sometimes, he needs that push.

He needs just that little bit

that makes him go above and beyond.

I'm excited, man. I can't speak correctly.

[Andre] And now that the pride is high

it's time to address another one of my four Ps,

and get the kitchen staff to practice, practice, practice

onto the menu.

I'm giving 15 minutes each dish.

Here we go.

First up is the Buss Down jambalaya

with the blue crab and sausage and shrimp.

All right, here we go, bam.

I need everybody to do a reset.

Clean, make it right, get ready for the next one.

And next up on the roster

tacos and mango slaw.

Taco Tuesday, where we at?

[Ashleigh] Wes, how you doing?

Working, baby, working, working.

That's what I'm talking about.

Watch each other eyes, watch his back.

We're also gonna feature the BOSS FRIES 2.0,

elevated from the original dish with too much oil

to drizzle sauce and lump crab,

cooked properly on the flat top.

Two seconds left, bam.

Our staff has some big shoes to fill

with these dishes that they have to do on their own today.

Remember, the most important thing

is supplies,

get all your stuff together.

I think they gonna do good.

Heyo, team. Let's come on over.

That's good. Come on around, come on around.

How you feeling?

-I feel great. -Yeah.

I'm excited.

Little nerve-wracking, but I'm prepared.

There is no reason to be nervous.

Trust me, I'm proud of you guys.

I'm being very sincere

because knowing that you put

your number two, your pride, into this,

and you give it your all.

We ready to go to war.

-Yeah. -Get ready to go to war.

The Crab Boss war.

The mood has changed, the mindset, the environment.

I like it. I like it a lot.

That's what all this is about.

[staff cheering]

We got this, man!

[Andre] You ready. Come on, close up.

Come on, come on, come on. High, high, high.

With the ice sculpture in place,

that advertises shrimp.

The new feature should keep the crowd busy

while the staff enters the orders

into a point of sale system.

We should be good to go.

Perfect.

Ladies.

[Woman] Yeah, great, yeah.

I've recruited about 40 hungry locals

to give their honest opinions about the relaunch of Crab Boss.

[Ashleigh] Hello, everyone. Welcome to Crab Boss.

How you doing? How you doing?

-Thank you. -No problem.

Snakehead made the menu.

I'll get the tacos to start.

-Okay. -Buss Down jambalaya.

That is one of my favorites.

It's wonderful.

[Lennell] When you guys walked through the front door,

you probably was like, "What is that?"

This wonderful, beautiful work of art right there.

There is shrimp right there for you guys.

It's free of charge.

Also we have our seasons, our Crab Dust.

-We got some shrimp. -We got some shrimp.

There's a spicy sauce hidden amongst the others over there.

My mouth is on fire.

Never had seasoning like that prepared on shrimp.

It was a different experience. It's good.

Hey, wonderful people, are you getting my orders?

[Woman] We're sending more fries out. We got it.

You guys doing okay?

[Woman] Just waiting on our apps.

Okay. I got you. I'm coming out. Give me one second.

[Man] Did you guys order any appetizers?

We did.

How long's it been?

Ten-fifteen minutes.

[Ashleigh] All right, guys, we ready?

Oh, no.

[Woman] It's been doing it on and off.

I think it's the Wi-Fi.

The Wi-Fi connection to this actual KDS Ring

is just not working with us at the moment.

[Andre] POS going offline

during a busy service could spell disaster.

If Lennell and Ashleigh revert back

to their old and broken ways,

the service is doomed.

[Andre] Hey, guys, did you get everything?

Did you get your entrees and all that?

-No. -[Andre] No?

How you guys over here?

Appetizers?

We gotta figure out who that is.

They gotta be at the bar.

[Andre] What's happening, what's happening?

-Yeah. -[Andre] What's going on?

The system went down on us.

See that? The device is having trouble connecting.

Wow, what happened?

It just went out.

-Just like that? -Yep.

[Ashleigh] So table six and seven,

I just told them that I'm coming with their snakeheads.

I wanted to get the BOSS FRIES out.

So we need the snakeheads for both?

Yes.

I think we back online, guys. Let me see.

[Man] Snakeheads all day?

-Seven. -[Man] How?

Seven. No, bruh. [bleep] seven.

[Lennell] Let's get them out. One order at a time.

Just take one order at a time, y'all.

[Micah] I'm gonna start swinging them snakeheads out.

[Lennell] You got the snakehead tacos, I like that, my man.

Another snakehead.

I have two snakeheads.

I need another BOSS FRIES.

I need a snakehead shrink taco, please, asap.

[Wes] BOSS FRIES coming right now.

[Ashleigh] I just need two more tacos.

Hi, guys.

I have a BOSS FRIES and a snakehead taco.

We're just sharing those.

Okay, perfect.

Table five. Okay.

I really like the loaded fries.

[Andre] Do you like the snakeheads?

-Yeah, I like it. -[Andre] Yeah?

Better than expected.

[Andre] Better than expected, right?

I have BOSS FRIES.

[Andre] The tacos, what do you think?

The taco, it's a little wet. So it broke.

-This one's not as bad. -This one's not as bad

but the first one kinda fell out the bottom.

No, you know what that is? It wasn't seared enough.

Yeah.

These are looking different, those are looking different,

those are looking different, what's going on?

It looks kind of... It needs a little more sauce on it.

[Andre] Remember, dress like dress.

-Everything is the same. -Yes, sir.

If you didn't do a reset, clean it all and reset it.

If you work in chaos, you gonna be in chaos.

Remember, they're held together with flour,

so they're basically paper-thin.

Right, some oil on 'em get that color on them.

See, that's it right there. That's what those look like.

Right here, but put oil on it, it does it quicker

and plus it'll have a little bit more flexibility.

-All right? Cool. -[Micah] Yes, sir.

Two days ago, Micah wanted to fight

over the size of a ladle.

Now he's handling orders and challenges

like a seasoned chef.

Micah, can I get three snakeheads at once?

-Is that possible? -[Andre] Of course it is.

-He got it. -[Micah] Yes, sir.

He got this.

He still needs to keep his emotions in check

to survive this somewhat chaotic dinner service.

When I first came in here,

there were about six people sitting there

and they couldn't get the food out.

Now we got 20-something people in here

and at least 90% of them have gotten their food

within the first 30 minutes,

the appetizers, entrees.

And it had mishaps.

The POS went down.

There was a bunch of confusion, but I'm not gonna lie to you,

I'm impressed, I'm impressed with them,

I'm proud of them 'cause they're actually making it happen.

You look like a real chef in that top.

[Micah] I'm ready to tell you they're ready to go.

You look like Chef minus the arms.

Rest of you look like chefs with the extra arms.

Man, he goin' big.

God damn.

-[Andre] Hey. -Hi.

Have you guys had anything yet?

-No, sir. -Not yet.

-[Andre] Nothing? -No. No.

No.

[Andre] Ashleigh.

I think they're the only ones

that I seen haven't eaten anything yet.

Oh, wow, okay, let me check on that for you guys.

What's going on?

[Woman] We'd appreciate it.

Let me just check on that. I'll be right back.

-Give me one second. -[Andre] Okay.

She's gonna check on that.

-I'll be right back. -Appreciate it.

[Andre] Now that's a long time.

And they ordered a long time ago.

They were one of the first ones.

[Both] They were one of the first ones.

They're sharing one appetizer and one entree.

And it's been almost 40 minutes.

[Wes] Here we go.

Yeah, they had to take both of them.

No, this is for eight.

And just let them know that we're bringing out both

because we know they have to go.

[Andre] The ticket issue from earlier

caused this food mistake order.

But Ashleigh is managing the customers

like a true Crab Boss.

[Ashleigh] So, ladies,

so I know you guys have a flight to catch,

but I was wondering can we give you

one of our spices.

So I actually have four different flavors.

[Woman] What's your favorite one?

[Ashleigh] I would say Good Googly Moogly,

which is all of our spices put together.

Let's try the all-encompassing one.

-[Ashleigh] Okay. -[Woman] This is phenomenal.

[Ashleigh] I'm so glad you guys still enjoyed it.

Yes. Yes.

[Ashleigh] Thank you guys. -Thank you so much.

That was nice of them.

Your customers, even though you said,

They gonna be pissed, they gonna be pissed,"

once they eat great food,

if that food was terrible, they would've been pissed.

That food was wonderful, amazing.

[Ashleigh] Thank you.

"Moogly Googly, Oogly Moogly"?

Not bad at all.

Everybody's happy.

They love, love, loved the food.

And with that, they gonna get all the love in the world

and all the customer support.

They gonna keep going, they gonna tell their friends

and they gonna come back,

and they gonna be loyal customers to Crab Boss.

What'd you think about today?

It was hard.

Cons and pros.

Real quick, give me one.

Con is system breaking down.

As soon as we started, the system went out.

And pro, team didn't get frustrated.

Everybody worked together to try to maintain.

I am extremely proud of you guys.

You were there, you worked together.

Completely [bleep] different from the first couple days.

And that's what it's about.

Come up.

You too, Lennell.

You as well, yeah.

You a rock.

I mean that. You are a rock.

From day one, even at your lowest,

you just kept smiling.

I wanna shake your hand.

And say all the best.

And you give so much.

Remember to save some for you.

My mother said those exact words to me.

From the day I was born to the day she passed.

[Ashleigh] Never give up. Keep going.

[Andre] And?

You can do anything.

Never give up. Keep going.

You can do anything.

It's called a challenge card.

Everybody with someone has them

giving to somebody,

whether they Medal of Honor recipients

or whatnot.

I give them to people that's worthy.

So you got this.

Thank you for letting me come here.

-[Lennell] Thank you. -And I mean that.

See you guys. Till next time.

Next time, Chef.

Bye, Chef. Thank you.

[Andre] When I first arrived at Crab Boss,

this was a restaurant of broken souls

and a hgorrible smell.

Now it's overflowing with a positive attitude

and ambiance.

The Boss is back in Crab Boss.

And I see a bright future for them.

Hi, Chef Rush. I know it's been a minute

since you've been here

so I just wanted to update you on what we've been up to.

Everything's been good at the restaurant.

Just working on vetting people, getting people on our team.

And making sure we bring them in

and vet them properly like we were shown, so...

Thank you for everything, man,

and just overall spending time with all of you guys.

It was just wonderful, but thank you.

Yes, thank you so much.

We really appreciate everything you taught us.

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