Kitchen Nightmares US Season 2 Episode 5

tonight on Kitchen Nightmares, the problem here is that the food sucks. Chef Ramsay heads to America's heartland, South Bend, Indiana, which seems to have closed ten years ago, and finds unforgivable food. Don't eat dinner, why does he need extraordinary help? Merciful God. He has to bless this meal, but Gordon is going to need more than a prayer to turn this restaurant around. It's an insult to fast food. It makes me want to cry. Two of the owners are barely there. You are not here. The third one is executing it. earth what happens to the business? I missed the bathroom, oh my god, an angry staff is stuck in the fog.

You're killing this man here by saying he's not good at anything. Can Gordon unite the owners and resurrect Jay Williams? We're not going to do anything, we're going to end up homeless and it's all because of Jay Willie, who appears in Kitchen Nightmares. South Bend Indiana, a middle-class town made famous by the University of Notre Dame, just a few miles up the road, is Jay Willie's. restaurant owned by husband and wife Rick and Tricia and their friend John William, this is Richard, how can I help you? When we took over this he was making a lot of money every year consistently, this generated a lot of money from the day to day management of Jay Willie's.

It's left up to John, as Rick and Trisha live over three hours away where they own another restaurant tonight. We assume that John could maintain the service standards and quality of food that we have and he would continue to make money. I can do it and John has ruined this John has just let things go I have certainly thrown him off balance he needs to step forward he has to be on the spark he has to be the fire he can't just be back there thank you and contemplating what he is supposed to be must do he has to do it has been really difficult as we were struggling and we weren't really coming up with the cash we don't have a chef in the

kitchen

I'm just here to serve what he wants me to serve and get it out as quickly as possible.

I received an order. You had a lot of complaints about the quality of the food here. It's not much fun working in a restaurant when all you have to experience is canned beans and enchilada sauce. jar, the standards have dropped so far that I'm not even sure we can trust them. I don't think they will go up again unless something holds. Sales are practically stagnant. Now this place is so depressing it's hard to even talk about it because it just makes me want to cry no it's just a failure once it closes all the money I put into everything you know my inheritance everything will be gone if we don't do that 20 2008 so we are cooked we have cashed out our 401k we have no savings and there is nothing left.

I mean, if this doesn't work out, we won't be here anymore, we'll end up homeless and it's all because of Jay Willie, but you know, that's it, he keeps winning. Bar and Grill. Okay, but after that girl feasted on the bottle, every time a sign flashes, it means desperation. The outer building appears to have closed ten years ago. Let's hope the interior is much better. My God. Rick. Good to see you. Gordon David. First I see who. Put that horrible sign outside your wall with flashing lights. I think our owner, John, is John. Yes, he is.

I can't wait to meet him, not even close to living up to a decent standard. Chef Ramsay John William John. See you, RJ. Willie, yes. Mr. Excellent have a seat chef this is my wife Trisha Dicey so look at the menu and catch up with all the favi very nervous about what you might order because there are quite a few items on the menu and I know you won't like it . The photos there were always nervous when these Goffe photo menus needed a few more moments. I'm going to order the loaded potato pizza. Yes, let's go for the famous ribs.

I'll go for this shredded pork and cheese jar. A little prayer, trust me. I already prepared a lot today, okay? Ramsey, yes sir, I just hope Gordon Ramsay is too hard on me because his type of food was not my idea. I have ice cream here sad and gloomy, but I can't pay that look. like I had a thousand buffaloes walking everywhere love Lee Thank you van Holy Mackerel that is the strangest pizza I have ever seen I asked my loving father to bless my judgment on food as a quick favor yes yes would you mind just bless my food oh no?

Are you sure it is? If you see the flow absolutely right, my God, we have to bless this food in addition to Chef Gordon, since he is about to receive it, that he can nourish it. We ask our Lord. Amen, thanks with fingers crossed. Oh God, ladies, a little man. a ranch sauce they put dressing on the pizza yeah almost like some kind of wallpaper paste so the pizza sucks to be honest I tried the pizza and it tasted good. I didn't see what he was talking about, the crest is going to be correct. hey, what do you think?

Perfect, thanks. I was hoping maybe he would just like ribs. I'm doing well here. Who is responsible for the sauce? The chef's recipe. It's a generic sauce. It's a shame because it just destroys the flavor. They are embarrassing. I mean you have the university there, a mouthful of fat on the outside that's not even trimmed, I agree Island Ferry where I didn't like the restaurant that up to 700, what do you want trimmed, all the rips found that John doesn't understand. If he ordered the bottom rib, he's trying to take shortcuts. I'm so frustrated I feel like banging my head against the wall, thank you, thank you, processed cheese, that's like a sticky pork sandwich, yeah, that was thrown away. nothing and absolutely horrible oh dear cool called sandwich forgive me father but you have sinned and I, out of respect for you, are not going to eat that's fine, okay, I want to go straight to hell, forgive me, I have sinned after saving the priests. of an unholy meal tere dare gordon is eager to meet the creative minds responsible for the food Jeff Gordon are you the chef we don't really have a chef we don't have a chef the recipes don't really change everything is prepared the same way as you It seems that I'm proud that the menu is designed to save a lot of work, and so I'm finally glad to have someone who agrees with me on food standards.

John doesn't listen to me. hopefully you'll hear Gordon snorting in the Midwest using his finger, the site in terms of you know, beautiful braised short rib, fantastic platter, the platter was synthetic, we sell a lot of them, it's an excuse to serve because you said a lot from them. Are you so lazy? Do you sell all of them? Who cares? Sorry, it sucks. Do we have a talk as owners? Yes, somewhere, yes, we are together right now. Joe prepared that one as he, as he expected, dissatisfied with the answers found in the

kitchen

. Gordon. he takes the owners aside in hopes of determining the root of the problem.

What's wrong with the business? John John has to be the leader here. He doesn't exactly have any passion for property and I'm not trying to, but without money passion is hard when you when you. We're going downhill, how much was there for those committed adults? Millions more, so you'll own your ass, the first and only house I've ever owned. Yes, we have never had a house before. No children anywhere. No, we can't have. children I'm too busy babysitting for a restaurateur she deserves to have children too my wife would love to have a child she deserves one but we can't do it because of J Willis I mean I feel really bad because I'm still such a beautiful woman le I gave a kick what she deserves and that's not how we play our lives we're screwed Gordon hopes tonight's dinner service will give him more answers as to why this restaurant is failing Hello, welcome to Jay How are you doing? you today?

They got a 16 inch pizza. What's that for special pizza? Is it a frozen dough? Ranch dressing and then what are fish food pellets while they are pre-frozen sausages. That's the Configuration Institute. All for a part of my life. I certainly took some, I took some shortcuts, some of the items are frozen and that's just from a cost standpoint, what isn't that cooked chicken? I'm like cat food there, well I'm completely cooking myself. very difficult when you try to stay open. I am what is here. Some baked potatoes, you don't clean them before you go in, they're supposed to be good because okay, I didn't put them in the oven.

America, the quality of the food just isn't there. I wouldn't feed it to my dog. It is shameful. It really is. Buy it, thaw it, try it, ship it. You can not go. We sell the restaurant. None. Nobody will return today. Willy's. He's doing poorly because John doesn't meet standards. Which she is fine, thank you. The things I see in this restaurant. It's like he accepted everything and turned around and died. What is there in shock? I am absolutely devastated. I mean, them. We're taking shortcuts but all the wrong places and John has no idea, no one was possible for the kitchen but overall it's an insult to fast food, it's a shame why the river, what's the food coming back?

I don't know what to say, food just puts the process into lies. The food that comes back has been sent and it's almost as if you guys have given up. I'm going to come here. Modular floor. This was definitely humiliating. The opening was embarrassing. Gordon Ramsay's appearance at the restaurant may have brought in some additional customers, but unfortunately the food has scared off. many of them are absent. Jay Willie is doing poorly because John is killing the business that is all about money after miserable dinner service. Gordon decides that he needs to meet not only with the owners but with the entire staff.

We have some serious problems that he wanted. all together to get a sense of how you felt and how he makes you feel when you serve that food. I'm surprised you put up with it. It's getting harder every day because paychecks are getting thinner and so are our sales. they're dropping like a rock because of Jon's inability to make anything happen Rick you're not here you're killing this man saying he's no good at anything if this restaurant wasn't dying so you can't blame me for this . I can't come here and run this restaurant. We live 3 and a half hours away.

John has to do it. He has to come from John Rex. It's ridiculous. Sometimes I just want to punch Rick. To be honest, this whole thing is not the problem. In this restaurant, the problem here, whether we all like it, is that the food stinks and is not fresh, and even the frozen food is handled poorly. All three of them should be ashamed for standing there and allowing it to continue. Is it time to look for someone? more to run it I mean, you know, have you had enough? I think it's still in me. I just need someone's help.

I need someone to have my back. All three need to wake up and wake up quickly. Going up where the hair is. Wondering why. the business is in his ass Gordon discovers more problems in Jade Willings. He wanted to hide my face from people and he associated me with so much trash, forcing the owners to take drastic measures. Unbelievable, the staff at this restaurant is so clueless. I don't know what he knew. that it may be impossible for Gordon Ramsay to turn them around. I will not do anything. It's just that you're ready to commit next to Kitchen Nightmares after the staff meeting.

Gordon takes a look at the kitchen storage station and discovers the unthinkable. It's basic hygiene the blood the sound of the hot kitchen it's not even cold John there's more when Chef Gordon took the skins off the potatoes I knew I had found something I wasn't going to like and it's going to be fried tomorrow yeah that's really going to Make it taste better, right? It tastes like rock. I wish I was sitting here wondering why the business is on its ass. It starts at the top. Work is called responsibility. No wonder you abandoned him. I've been in denial and I've lowered my standards and it takes someone like Gordon Ramsay to come in and wake you up soft rotten samosas rotten peppers rotten the whole box is rotten I wanted to crawl under the table and hide my face so people wouldn't associate me with so much rubbish if you're serious about it.

Honestly with yourself, you're starting over and then we'll start over. Wow, we'll do whatever it takes. ah ghost, where do I start the problems in this session? The staff has their problems, but that is irrelevant. The big problem is food and the faster they catch up on food, the challenge. I guess we start neutral. I was absolutely. I'm ecstatic that he was throwing everything away. It's been a big complaint for a long time. That's a lot of food we threw away tonight. We're starting over and that means getting rid of everything. When I finally saw John throwing food. that he otherwise he would have said I knew we were taking the first step to progress.

Well, there's a new start to a new day after the owners took it upon themselves to clean up their restaurant this morning. Gordon is looking for the owners to bare their souls good morning how we are hard day yesterday they cleaned the restaurant they cleaned the kitchen and I would like to think we started a newchapter I want to chat with you I want to clear our conscience of course go first yes, let's go well Clearing your conscience is about reaching inside yourself and being honest with yourself. Yes, the biggest fear is what my fate was in John's hands and that really scares me.

I want this to work desperately. I just don't have much to work with. That's what I'm struggling with. Most people who face the pressure of problems give up and refuse to do it. I will fight until the last dog dies. I like your determination, you know, I appreciate the chef, who did you skip? I don't have anyone to express my concern to, so it's been great, everything is practically inside, that's not easy, really, I'm just struggling to find an inner flame, do you have it? because I don't feel it supported, I have it inside me, it's there, what I saw last night was huge what I felt last night was huge and what I feel this morning I'm ready to go sooner - see you later Trish, what do you want to happen?

I want John to BJ Willie if he could take half a brick and put it in Jon's body, I think things would be a little better, he would have a wild enthusiasm, a little more passion, he just lacks it and no. Thanks, Trisha. Thank you for gaining a deeper understanding of the homeowners' situation. Gordon is ready to start implementing his plan starting with the place that needs it most Comfort the kitchen look at all those ingredients what's that for barbecue sauce great barbecue sauce first garlic tomato sauce chili ground coffee soy sauce spices first olive oil yes, quite generous with the liquor that gives shine to the sauce yes it was an absolutely incredible experience working with Gordon Ramsay very caramelized.

I'm an expert in his skill as a chef and then a molasses that gives him his barbecue flavor. Okay, that's the barbecue sauce we're serving fresh homemade barbecue sauce tonight. In addition to J Willie's new signature barbecue sauce, Gordon is introducing a new specialty burger that J Willie's has never offered before, a homemade burger made with fresh ingredients, so with a homemade barbecue sauce and fresh cut homemade fries, we're ready, yes, when the clients arrived. The kitchen prepares the new special burgers. We're serving real food tonight and everyone seems eager to make tonight's service a success.

We have a homemade fresh ground beef burger. Thank you. You have your ticket. Go ahead, I'll bring those fries for whatever orders you can. make it tonight, try it, yes, dinner service has already been going on for half an hour. Coby's is ready and the new specialty burgers are flying out of the kitchen. It's incredible, the difference in energy is extraordinary and it just demonstrates one thing on the menu. freshly made at home it sells like hotcakes the tickets kept coming and I got very nervous I could barely read the tickets medium wells and a half make two well Don five half well I thought you said medium I'll do it make it a PS Well, I needed that You would tell me that what I did was that now I am very frustrated.

I wanted to throw things. It wasn't good at all with the organization, friend. I don't know what's going on with the burgers, no, it was you. He said halfway through, well, that's it, friend, right, I received an order despite the confusion about the hamburgers, hamburger, hamburger, hamburger, they rush them to the dining room, a new hamburger and the customers will be in for a nasty surprise: how many friends one more burger okay Christian 86 burger yeah yeah yeah make sure every 90 seconds please Chris I need to read the cooks media on the go yeah we can't do that burger, we're out of grumpy, oh my god, suddenly the emac burgers are undercooked, overcooked and some think I have another Rico, this is ridiculous, we're all a little scared, you know, it was scary.

Burger sitting here burgers here burgers here and I don't know what to do. It's been an hour since dinner service started and the kitchen has run out of food. special fresh burgers we have run out of ground beef and unfortunately the burgers that have been served return without anyone taking control of the situation. I don't know what, the kitchen and the restaurant are in a state of confusion. I'll keep trying to get the food out so we started making the burgers on sourdough buns using frozen fries and the frozen brown pita in an effort to fill orders.

A desperate kitchen staff lowers their standards and starts offering cheap substitutes that All we have is a bun and the disappointment combined with the long wait is too much for a customer to endure what it's like for 60 years when I said take it away , we were lowering the standards a little bit, but we were under tremendous pressure because there were so many people around who were eager to try the food. We have live insects. We should sell them. The most important thing is to lower the sun to keep it lit. Has no sense. He is afraid of pink.

I'm sorry. Now I have. two paper plates around what they say disgusting, inedible, unbelievable, it's a shame because I had a very good start but then the panda started to fall, but John and Rick accepted the standards going down and were happy to send rubbish, so really sad end to the night because right now we're back to square one I should be ashamed. I ruined my day today thinking of a way to Marcos in this place and putting it back on the map I can't do it, I'm not going to do anything, it's me. I am one hundred percent convinced that you are ready to turn the corner.

I really want to help. I need to hear from each and every one of you who are ready to commit. I'm ready to commit. Well, see you in the morning. I'm here early, taking the staff's word of commitment seriously. Gordon moves forward with his plan to transform Jay Willie's from a boring restaurant to a more welcoming establishment. Hello guys, good morning, how we feel. BC, yeah they look great, Jay, well this is Bob, yeah this is going to be the best BBQ house in town, what's the problem? Thank you. Look, if we don't execute it tonight, you're absolutely right, well, we're going to touch on clothing trends tonight and let's be positive, you're just part of this place, so I.

I'm going to be looking towards you to push this forward yes yes last night the moment you left yes my team arrived I've been working all night come on yes now come first of all when you paint the final tablecloths yes I'm so overwhelmed no quirks the brick facades give some warmth oh my goodness it's stylish yes it's overwhelming to me it just all blew me away vibrant and exciting wool carpet for the first time in 15 years hey John keep it clean yes John what do you think? Yeah, Rick, what? Do you think you mean you don't deserve it?

I just want to scream. All the best barbecue houses in the country have the best sauce on display, homemade, unique and when people come to visit South Bend, Jay Willie is the best barbecue house in town. it's like I want to stay in this treasure, I want to spend money here, today is a moving experience both in my career and my attitude, and there is so much potential I can't wait with the staff excited about the changes at the restaurant Gordon now reveals his meal plan seventy five items on the latest menu no wonder we can control it hey it's half over now it's fresh and it's going to be quick from the homemade burger, the BLT to the raw pulled pork potato skin. cheese anywhere grilled chicken our spicy wings and chicken legs yeah, at this point I think with the push that Ramsey has given us we are now committed to doing this right.

I'm going to do something I've never done before. I have had my concerns about the lack of strength in the kitchen, they need proper training and proper insight into what is happening. I'm bringing in not one, not two, but four chefs, Scott Kim Michael, please and April, this type of teaching has never been done before. The amazing chef Ramsay let us know that he was there for us. We'll be ready for the relaunch of Jay Willie's tonight. Let's run the dice on your return night. Ken Jay Willie's maintained its new standards during its flagship dinner service.

Standards were beginning to improve. they will slip or break under the pressure that is, call these cans for a while, please concentrate, this will all fall apart tonight, soon it will bend, that's next on Kitchen Nightmares. J Willie has come a long way in a matter of days, oh my goodness, and he's just minutes away from re-release tonight is comeback night yeah, so John, you gotta motivate the place, push him through his ups and downs, don't just do it for the chef, do it for the Gipper yeah okay guys come on we're over 4. minutes now yeah Chef Ramsay expects his chefs to give Jay Willy's kitchen staff the support they needs to make this critical night a success.

I'll have a rib cooker. I am very offensive because if we are not perfect now it might as well be. Just take my car and drive home hey, you're going to speed up you and Steve take Canadian, come on, let's give it my all. I didn't want to fail. I was a little scared. Order 122. These guys have never met these standards. BBQ chicken. different, that's it, yes consul, good start, vibrant in your food, looks good, but it's not about how you start, it's how you finish, then they'll bake another potato skin, damn, damn, yeah, let me review your main dishes.

Nice to see you, yeah, yeah, okay. Guys the skins they just sent is there's no bacon in there please focus yes sir creamed corn and Mac it's all good no we didn't send the dirty dishes we're busy guys we're starting to slip Come on, yes, sir, oh God. Oh my god, Chef Ramsay brought me out, you know, there's some barbecue sauce in the corner, bring it out, this is our ticket, I'm the heart of dinner service and despite the pressure to bring out the plates, it's amazing, Gordon insists that the staff maintain their standards kept the white customers say we talk even whites and clip-on yeah I got you go I 114 steve we wait now 114 start dead next check okay come on come on let's go press it, Steve, come on, man, it's dirty, John Sanders, come on. yeah, the kitchen really ran late, part of this was my fault because it's overwhelming for me, come on guys, can we stop pushing food around the outside of the plate?

They cannot eat from the edge of the plate. Guys, yes, yes, becoming defenders no. time good once good twice lightly fished three times take your check thank you now clean it up John as the backup in the kitchen continues to grow John turns his attention to the potential disaster in the front of the house that's me John okay, I'm going to do what best you can now, let's worry about our standards and not worry about it, okay, skip, why are you going to recognize that work? look, look, look, look, look, look, you tried it then and let's think about a good pilot, yes, clients waiting, but they are We are happy with it, come on, then, standards, there is a lot of stress.

The best were starting to get tired of waiting. I lowered my standards and you should know that I will do everything I can to take care of you. It had so many people. upset and embarrassed. I was ready to pack up and leave at that point. I'm sorry. Cook fresh to order. Come on guys, tonight, to double it. Come on, I'll be back, please die, no one has control. this setup, yeah, never try it, the thought of falling apart existed most of the night, that feeling was, I hope it doesn't explode. I'm going to go two hours without food and I just want you to know, come on guys, tonight.

J Willy's kitchen. It's being tested like it's never been tested before, don't send the taxi place and although the standards are better than ever, one customer is fed up with the weight and I just want him to know that it's great for the second person minute, I know it comes out every It's time to walk with our heads in the ground, now let's go, then dig deeper. The tables are backed. It's not the end of the world. It pains me to have to continue like this, but if you give up, they give us the final means. the last ticket was right, come on guys, come on, we got it, we're going to have to pressure the staff or this whole thing is going to fall apart, wait a minute, this is coal, this candle, Wow, with the owners stepping up, the staff are gets inspired, which in turn motivates manager Dave, let's focus, we need some ribs and chicken, baby, I never knew.

I feel like I'm going to have to step up and take charge and make her do 6 combos that I need now, okay, let's do it. back three-and-a-half-tip main course okay, let's worry about our standards you hear that the kitchen has kicked into high gear and with a final push the long-awaited meal is on its way to the customers. I received an order. I'll move it now. We feel good, let's keep it up, who comes out well. I think John has realized that he won't accept poor quality now. I don't feel like he's a man alone on an island.

I know Rick and Trish will be alone. here to support me with the local seal of approval Jay Willie's is on the road to recovery. It's very nice to see the clean dishes coming back. 165 clients. I know there were some complaints and it was difficult, but the kitchensuffered a major blow. We endure. to our standards and now that we know how to do it, don't stop. Chef Ramsay has taught us to have passion and do perfection and not accept any excuses. He has changed. John has changed with a sincere thank you to Chef Ramsay without him.

What is the problem? comments from the dining room, word is starting to spread, it is very important that you continue climbing, you all did a very good job and I am very proud of it, bye guys, bye ladies, you have a new bounce on a step, You have to know that we. We are on his side and we are all in this together and it is simply not him who faces the world, it is all of us and get ready because we are going to conquer the world. Wow, it has been very interesting for me coming to the heart of America I met a really nice group of humble and hard working people, but when I first arrived I honestly thought the restaurant was beyond saving, but the show tonight It would be a ray of hope, so don't make it continue and I haven't helped them.

In the days that followed, everyone at J Willies worked hard to keep their standards high, thank you gentlemen, and continued to perfect their barbecue sauce, a sauce that earned J Willie first prize in the Hall of Fame Rib Cook-Off. of college football with a taste of success. Surely J Willie's is still working together to make their new barbecuethe house will be a success next time tonight on Kitchen Nightmares is that the food sucks. Chef Ramsay heads to America's heartland. Bend Indiana, which seems to have closed ten years ago and find some unforgivable food, right? What is that?

It needs extraordinary help, my God. God, yes, bless this food, but Gordon is going to need more than a prayer to turn this restaurant around. It's an insult to fast food. It just makes me want to cry. Two of the owners are barely there. Rick, you're not here. The third is. Running it to the ground what happens to the business? I've lost the bathroom, oh my god, while an angry staff is stuck in the fog, you're killing this man here saying he's no good at anything, can Gordon join in? The owner sent to resurrect. Jake's all for it, I'm not going to do anything, we're going to end up homeless and it's all because Jay Willie is going to appear on Kitchen Nightmares in South Bend, Indiana, a middle-class town made famous by the University of Notre Dame, just a few miles away. thence. down the street is the Jay Willie restaurant owned by husband and wife Rick and Tricia and their friend John William this is Richard speaking how can I help you as we took over this?

The day-to-day management of Jay Willie's is left to John, as Rick and Trisha live more than three hours away where they own another restaurant. We assumed that John would be able to maintain the service standards and quality of food that we have and that he would continue to make money. he can do it and John has ruined this John just let things go I certainly lost control he needs to take a step back he has to be in the spark he has to be the fire he can't just go back there thank you and contemplating what he's supposed to do , you have to do it.

It's been really difficult as we were struggling and we weren't really putting up the money. We don't have a chef in the kitchen. I'm just here to serve him what he wants. He asked me to serve it and get it out as quickly as possible. I received an order. You had a lot of complaints about the quality of the food here. It was just a nice day. I really trust. It's not much fun working in a restaurant when everything you have. to experiment is canned beans and enchilada sauce in a jar, standards have dropped so far so I'm not even sure we can trust that I don't think we'll be back, sex sales have pretty much stagnated, no this sucks , this is hard now, this place is so depressing that it's hard to even talk about it because it just makes me want to cry, no, it just goes into complete failure once it closes all the money I put into everything, you know, my inheritance , it's all gone if we don't win that 20 2008 then we're cooked we've collected our for one case we have no savings and there's nothing left some deal if this doesn't work we won't be here anymore we're going to end up homeless and it's all because of Jay Willy's, but You know, that's what's left.

Willie's Bar and Grill is fine, but that's what golf is at heart. Every time signs go up, it means desperation. The outer building looks like it closed ten years ago. Let's hope the interior is much better, my goodness, Rick, good to see you, Gordon David. I see Russell Hooper that horrible sign outside his wall with flashing lights. I think our owner, John, was lured here. Yes it is. I can't wait to meet him. The Rams are coming here is not even up to the decent standard Chef Ramsay John William John see you RJ Willie yes sir excellent well take a seat chef this is my wife Trisha risky so Trisha and Rick look at the menu and hope to catch up Los three will be very nervous about what I might order because there are quite a few items on the menu and I know you won't like the pictures on there.

He always gets nervous when there are menus with gruesome pictures. Would you need a few more moments? I'm going to order. Lodi's potato pizza, yeah, let's go for the famous ribs, I'll go for this, throw out the cheese and pork jar, your little prayer, trust me, I already said the prayer today, okay, it's that Ramsey, yes sir, I just hope Gordon Ramsay hits it too hard. me because his type of food was not my idea Tata is here sad and gloomy but I can't fit that it seems that there are a thousand buffaloes walking everywhere lovely thank you holy mackerel that is the strangest Peter I have ever seen in my life and we ask my beloved father to bless my food judgment I caused a quick taste yes yes which only bless my food oh no would you be sure yes?

DC absolutely fine good and kind God we have to bless this meal the latest chef Gordon as he's about to get a penny feed him thanks fingers crossed Oh God that was ranch sauce did they put dressing on the pizza yeah It's almost full of wallpaper paste so the pizza sucks to be honest, I tried the pizza and it tasted good. I didn't see what he was talking about, it's going to be fine, huh? What do you think? Thank you. I was hoping maybe you'd just like the ribs I'm making here, who's just one for the sauce and the brisket. to you it's a generic sauce to embarrass you because it just destroys the high flavor, they are embarrassing.

I mean, you've got College there, a mouthful of fat on the outside that's not even trimmed. I agree. Island liked it more than anything. sad restaurant, what do you want to be cut? that all the rooms have found in John doesn't get it, he's asking for the bottom rib, he's trying to cut corners. I'm so frustrated I feel like banging my head against the wall, thank you, enjoy, thank you. you processed cheese, that's like sticking a pulled pork sandwich, yes that was straight out of the trash, sweet taste of nothing and absolutely awful, oh dear, great pork sandwich.

Oh, forgive me, father, but you have sinned and I respected you, boys, you are not going to do it. Eat that, it's okay, I'll go straight to hell, oh man, forgive me, I have sinned after saving the priests from an unholy meal to order. Gordon is eager to meet the creative minds behind the food Jeff Gordon, are you the chef? We don't really have a chef, we don't have a chef, the recipes don't really change what everything is prepared the same way, you seem to sound proud that the menu is designed to eliminate a lot of the work, reduce some of the work and so finally do it I'm.

I'm glad to have someone who agrees with me on food standards. John doesn't listen to me, hopefully he'll hear Gordon taking a cruise through the Midwest. You think of emotion in terms of you know, a beautiful phrase, a riff, a fantastic source. the source was synthetic we sell a lot it's an excuse to serve because you said a lot of them you're so lazy you sell them all who cares sorry that teenager sucks. Can we chat as owners? Yes, somewhere, yes, we are. together at this moment Joe ready how it happened as he expected, dissatisfied with the answers found in the kitchen Gordon takes the owners aside in hopes of determining the root of the problem.

What's wrong with the business? John John has to be the leader here, he's not. take some property, I'm not sure exactly and there is none, I try, but without money, passion is hard when you go downhill, how much rain I had promised the adults plus millions, so you and your we are the first and only home. Have I ever owned a house, yes we have never owned a house before these kids anyway no we can't have kids. I'm too busy babysitting to rest. John, she deserves to have children too. My wife would love to have a child.

She deserves it. but we can't do it because of J Willis. I mean, I feel really bad because I still think she is such a beautiful woman. I kicked her, but she deserves it. This was not how we planned our lives. We're ok. Gordon waits tonight. Dinner service will give you more answers as to why this restaurant is failing. I got a 16 inch pizza. What's that for special pizza? It is a frozen dough. Ranch dressing and then there were these fish food pellets. Well they have free frozen sausage service for a part of my life there's no doubt I've taken some I've cut some corners some of the items are frozen and that's just from a cost standpoint what's not that cooked chicken?

I'm like cat food, let's get it. Fully cooked is very difficult when you are trying to stay open. I am what is here. Some baked potatoes. You're going to clean them before they come in. They're supposed to be okay because it's okay.