-What's your outlet? -Eating.
I almost went up to 600 pounds.
[woman] He needs double knee replacements.
Blood pressure is high.
We spend a lot of time telling him, "Go sit down."
He had surgery yesterday and he's here today.
And he'll be here all week.
What is it like working with your dad?
Rough, stressful. He always has to be there.
[Greg] Did you press the burger like I asked?
You can't be burning the sausage.
You didn't put enough flour on them, Mike.
One day, just afraid he won't be here.
Very soon.
[Robert] Something made you lose yourself.
My job is to help you with that.
[Greg] Change starts with me
-[Robert] Let's go. Quick, quick, quick. -All right.
Looks good. Let's go.
It's like a weight is lifted off. You're doing a great job.
[Robert] We put this out tonight,
nothing is gonna hold you back.
Open your eyes.
-Holy sh... -Oh!
[pan sizzling]
-Okay, you got everything ready here, Mike? -Yeah.
The pepper and the coleslaw?
[Mike] Peppers and the coleslaw.
My name is Greg Spragg. I own Greg's BBQ.
We don't do anything real fancy.
Kinda call it North Carolina style.
It's more of a sweeter, vinegary-based barbecue sauc
We do brisket, pulled pork.
We make our own green chili sausage.
I smoke the meats.
All the recipes are mine.
Just do things how I think they should be done.
And we've been doing it for quite a while.
We've been in business almost nine years.
I learned to cook barbecue when I was in Marine Corps.
I went in in '89. I was 19.
I was in armor. I fixed weapons.
We went to Desert Storm, Desert Shield.
Um... that was an experience.
They were bombing us every night
pretty much, and, uh,
trying to take out what they thought we had.
War is not a good time.
It, uh...
Yeah, it's just not a lot of fun, you know?
I was in Desert Storm for I think around eight months.
And then, come back, I only had
little over a year left in the Marine Corps.
A buddy of mine,
he used to have a smoker on the back of his truck.
He kinda schooled me on how to do that.
That's why I kinda call it North Carolina style,
because that's where I learned to cook it.
I really enjoyed smoking meats,
and it just kinda turned into a career.
Brisket potato sweet sauce sampler plate with turkey.
[Greg] Carin is my wife.
Carin and I co-own this together.
I serve, I handle food-running,
I help with the kitchen.
Anything that needs to be done.
We have two children.
Victoria, she manages the wait staff.
She handles the scheduling, she does the book-keeping.
She's putting that accounting degree to work.
Michael is the head chef.
He runs the kitchen.
He makes all of Greg's recipes.
Anything that happens in the kitchen, it's Mike.
But he learned everything he knows from his dad.
You didn't put enough flour in it, Mike.
I put the same amount of flour
that goes in it every frickin' time.
Well you obviously frickin' forgot something, 'cause it ain't in there.
Okay, it's a simple recipe, I didn't forget everything.
Greg and Michael have their issues.
If you were paying attention,
maybe it would freakin' be done right.
I'm set in my ways as far as the way I like things done.
You know, I was in the Marine Corps, so you ge
this drummed into you, this is the way things go.
I'll be making something that comes in and he's like,
"Well, we never added that to it,"
or, "It doesn't have this," and I'm like, "No, it does.
[Greg] Why'd you put so much seasoning on there?
It's the same amount of seasoning we use every time.
He can get overbearing very easily.
And he's on his feet too muc
I definitely worry about his health,
because of the things he's been through
and the things that go on now
with his health and in general.
Greg's health right now, it's a little rough.
He needs double knee replacements.
Blood pressure is high. Things like that.
I mean, we spend a lot of time telling him, "Go sit down."
But he will never take a step back.
Part of me feels that I do have to be here all the time.
It's my baby.
I wanna make this work. I want this to happen.
I mean, he had surgery yesterday and he's here today.
And he'll be here all week.
And he'll be here this weekend.
I see...
every time he has to go
to the doctors for something, or...
there's something wrong, and he's like,
"Oh, I can't go because of the restaurant."
It makes me concerned that,
what if he's not around for the next five years?
It's a constant worry, for sure.
It's not just nine years of our time,
it's nine years of our heart, our soul, our family.
If this restaurant had to close,
it would be really hard.
Everything's on the line.
[Robert] This is obviously an entranceway.
Wall's really banged up.
Big window to my left.
And this must be, uh, the bar.
I think it's kind of a unique, vintage room.
Then I walk into what is the restaurant,
and it sounds like I'm in a cavern
because the ceiling is probably 20 feet.
Banquet tables and chairs.
Awful lighting.
Why would anybody wanna com and sit in this restaurant,
because it's boring.
Greg, Carin! Come in the restaurant, please.
-Morning. -Good morning.
So, first of all, um...
Tell me about you guys.
Go ahead.
Um...
We were both in the Marine Corps.
That's where we met, in North Carolina.
I was in for four years, she was in for three years.
And what was your MOS?
I was a 2111, I was in armor.
-Okay. -So...
I was a supply.
[Greg] Went to Desert Storm, Desert Shield.
-I got out in '92. -Okay.
And I got out in '93?
-Something like that. -'93, '94.
[Robert] Thank you for your service.
What happened to your foot?
[Greg] Uh, I had to... I had to have a toe cut off.
I had MRSA.
So you had an infection?
-[Greg] Yes. -Mmm.
How did you get in, from the Marine Corps,
to the food and beverage business?
I always kinda cooked barbecue,
you know, back yard stuff.
And I was working construction,
just got sick of going out of town.
-[Robert] Okay. -Wasn't good for the family life.
-You have a family? Kids? -Two.
Victoria's 26,
and Michael will be 21 at the end of April.
-Do they work here? -[both] Yes.
[Robert] Were you in a restaurant before this one?
We started off, um, pulling a smoker behind my truck.
-Okay. -And selling right off of a smoker.
And then we found out that we couldn't do that,
and so we had to buy a food truck,
so we bought a food truck.
And then we were in the food truck
for about four years.
[Carin] Then we came here.
So, tell me, you've been here...
-Three years. -[Robert] Three years.
How much money did you get into this building in?
Uh, with buying everything, cost us about five grand.
We bought a fryer, um...
-A new hotbox. -New hotbox.
So, that was 1,800, and then another 750.
-The stove was... -So another five grand.
-Somewhere around that. -Yeah, about that.
Okay, so, 10 grand, you're in a restaurant.
-Right. -Okay. Rent?
So, we're paying about 1,700 to 1,800.
-[Robert] A month? -A month, for rent.
First year revenue, what was that?
Our first year of revenue,
think it was like $40,000 or $50,000.
And what did it cost you for that?
About $54,000.
-Second year. -We took in about 40.
Cost us only about 39,000,
so we actually had, like, a profit.
-Not a huge profit, but we were in the plus. -Okay, okay.
And here we are in 2022. Some weeks we're profitable,
we have a plus, some weeks we have a negative.
-Who does the books? -Our daughter does.
She has a Master's degree in accounting.
Has she ever done book-keeping for a restaurant?
[both] No.
Can you get me the P and Ls, please?
This is a sales mix.
This is not a P and L.
-Can you get me your daughter? -Of course.
-How are you? Grab a chair. -Good.
[sets chair down]
So, do you have, a simple question,
a profit and loss statement?
That's not a profit and loss statement.
That is a bunch of numbers I can manipulate any way.
Matty, bring me in a profit and loss statement
from somewhere, doesn't matter where.
This is what a profit and loss statement looks like.
It goes through everything.
You do the taxes, right?
What are you in debt right now?
I mean, we paid off our loans, right?
We're done with our loans currently.
Yes, the loans are all paid up.
The only money that we know that we have to still pay back
is during COVID,
Michael didn't take a paycheck.
and Victoria gave us five grand.
-That's a loan to your business. -[Victoria] Correct.
It should be shown on here.
-Where is it on these? -It's not.
See, that's what I'm talking about.
I don't really do business accounting.
Lesson number one, get an accountant.
-Credit card debt. -No.
-Sales taxes up to date? -Yes.
What is your food cost?
-Based on revenue. -I guess I'm not sure.
Okay. What does it cost you to open the doors every day?
Just turn the lights on.
-I'd say about, I mean, $150. -100.
-More like 1,000. -Okay.
[Robert] Gas, electric, light, insurance.
With your rent, it's about $800 to $1,000.
Then put your food cost on top of it,
then put your labor costs on top of it,
you're already underwater.
-You were in armor, right? -Yes.
-You knew your job inside out, right? -Yeah.
You're Marine, of course you did. They trained you that way.
If you'd have stuck with the systems
which you were taught in the Marine Corps,
you wouldn't be in this position.
I'm gonna bring in people. I'm gonna watch the service.
Then I'll try the food.
And we'll go from there, okay?
Okay.
-[seat scrapes on floor] -You got it?
[Greg] It was an eye-opener
I'm feeling, uh, defeated, a little bit.
Hi, guys! Welcome to Greg's BBQ. Come on in.
-Hi. -How you doing?
Right this way.
Hope you guys are hungry.
There you go.
Have a seat, guys.
What are you drinking today?
[Robert] They have a modern point of sale
for the wait staff,
and they seem well-managed.
That's a great start.
So, let me ask you a question.
Who eats here regularly?
Where else do you go to eat?
Do you go to another place similar to this, or not?
-No. -No, you only come here.
Okay.
You gotta remember, we're in a small town,
so they pretty much roll up the sidewalks at 5 o'clock.
There's not a lot of places.
How often do you come here?
This is probably my fifth time coming here
in six months.
So, why are they failing?
-How many people live in the town? -[man] 7,000.
Seven? 7,000?
Serving only to a town this size
might be good enough for maintaining,
but for this place to thrive they need people
from the outside of Belen to know they exist,
and want to come here.
[Mike] Okay, I need an order of deep-fried pickles down first.
-Order of deep-fried pickles. -Si.
-Deep-fried pickles down. -Perfect.
What else do you need me to do?
-[Mike] Focus those fries. -Regular or Cajun?
[Mike] I got two Caj, one reg.
-[Robert] Do you cook? -[Victoria] No.
Our other cook had a death in the family,
so I'm covering.
I help out wherever needed.
[Mike] How those fried pickles looking?
Coming out. Where do you need these breads?
-Here? Toast? -Si.
-What is your name? -I'm Michael.
-And you're the cook? -Yes, sir.
-That's your brother? -It is, yes.
-So, who does the barbecue? -Mostly my dad.
[Victoria] You said two Cajun, two regular, yeah?
Si. Order!
[Robert] Michael moves well in the kitchen,
and for someone that doesn't normally work here,
Victoria's handling herself well.
So I'm confused as to what the problem is.
What's going on right now?
-[Victoria] We have the deep-fried pickles ready. -[Mike] Deep-fried pickles.
-You burning the beans? -No.
Did you press the burger like I asked you?
Yes, I pressed the burger.
You can't put this macaroni and cheese,
-sit here and burn. -It's not burning.
I literally just turned it on.
-What is this? -Sausage.
Come on, you gotta pay more attention to this, Mike.
Can't be burning the sausage.
[Robert] Clearly Greg is the problem in this restaurant.
-[Mike] Is it ready? -Yeah, it's ready.
Okay, well, use words.
-Say frickin' words. -I'm gonna say frickin' words.
[Robert] He walks in, and instantly,
it's a fight just to get anything out the door.
-We gotta do things right. -I don't serve things wrong.
You're good, go sit down.
[Robert] In this condition,
he shouldn't even be on his feet.
This is a disaster.
[Mike] This is not the day to be doing...
[pots and pans clanging]
[Robert] All right, thank you everybody
for coming, appreciate it. We will see you tomorrow.
I'm at Greg's BBQ in Belen, New Mexico,
where they're failing because they have
no understanding of their finances,
and owner, Greg, is micromanaging his son in the kitchen.
I need to try the food to se
if there's anything worth building on.
-Hello. -Hey. Um...
All right, let me try a sample plate.
-Okay. -Brisket, pulled pork.
And the sausage and the ribs
[Carin] This is your magic sauce.
[Robert] Magic sauce?
[Carin] Yes, it's our combination sauce.
Half sweet, half spicy.
And you make the sauces, right?
Yes, Greg makes the sauces.
[Robert] Get me Greg, Michael. Actually get all of 'em.
Just grab a chair, all of you, and park this way.
[Carin] You want a chair for your foot?
No, I'm okay right now.
-You need to put your foot up? -I'm okay, I'm okay.
[Robert] All right, this is the sample platter. Sausage.
All you get in that sausage is the green chili.
Not much flavor at all.
The brisket.
The brisket is soft, but it's no flavor
in the bite, there's no flavor in the meat,
and it's dry.
How long did you smoke it?
Smoked it about eight hours.
If you're gonna sit in a hotbox
then you can't smoke it for eight hours.
It's getting cooked too much after you smoke it.
The ribs.
The ribs are cooked really well.
But there's no savory. There's no salt or pepper,
or any... It's just sweetness.
Okay.
[Robert] Magic sauce.
[coughing]
Holy moly. So much vinegar.
Takes your breath away.
Woof! There's far too much acid in them.
-Okay. -It's almost inedible.
Your flavor profiles are so wrong.
-Vinegar is not spice. -Right.
Sugar is not spice.
It has to be a fine balance and feel
the warmth or the sweetness or whatever it is.
This is not a good meal.
There is nothing that would make me wanna come here.
The concept is great. People want the restaurant.
But they won't come from a town over
to pay for this, and that's what we gotta get to.
I feel that you guys work really well in the kitchen.
-I'm very impressed at your speed. -Thank you.
'Cause you're the future of this restaurant.
And at the end of the day, you need to take it easy.
The only way you can change is by being openminded.
All right, I'm gonna meet with my design team, and, um,
you gotta put your foot up, relax a bit, get some coffee.
Okay. Thank you.
[Greg] Been doing this for however long,
and I'm at a loss for words.
This is our identity.
So for somebody to say that your identity is crap,
it's a lot.
-So, you were in the Gulf? -Yes, sir.
Um, where?
-We started off at Ras al Mishab. -Okay.
Then moved up to Lonesome Dove.
We were the decoy unit
that they were thinking was coming in around Khafji,
when they actually went across the top.
How have you dealt with that?
Or how are you dealing with it, I should say?
-Um... -Or you haven't.
It's daily.
I used to go to therapy.
-And then, uh... -You went to therapy?
-PTS? -Yeah.
I didn't do the group stuff, I didn't like the group stuff.
So, at the VA, I just did one-on-one and...
-Mmm-hmm. -At the VA center.
And you don't do that now?
[Greg] No, I haven't been.
[Robert] What's your outlet to deal with it?
Eating.
I almost went up to 600 pounds.
Then I got gastric sleeve surgery a year ago.
So, yeah.
Do you have a lot of triggers?
Mmm-hmm.
So, I have a foundation, my foundation,
that takes care of PTS and mental and physical health.
-Nice. -So...
Thing is, you gotta wanna do it.
-Right. -Right.
I'm not here to enable you to fail,
I'm here to enable you to be successful.
-All right. -So, just know that.
We'll talk a bit more and see
if we can't find something that makes sense for you.
You gotta start thinking differently.
We'll attack that a little bit more later.
Greg's BBQ.
Oh, Robert?
[groans] Oh!
-[Robert] Oh. -Hey!
He's already tearing it apart.
I guess you didn't like the blinds.
-Good thing you got started, huh? -Oh, welcome.
So, this is a barbecue restaurant.
Here's the problem with this room.
-[shout echoing] Hey! -Wow.
All hard surfaces.
When you walked in, I was just having a little moment.
Why do I need to go into the bar
to come into the restaurant?
So I'm thinking, could we open this up to a door?
And just leave it as, like, no doors, just opening?
-Just leave it as a walkthrough. -Just wide open, okay.
This was an add-on, obviously, to that building.
Yeah, a very boring add-on.
I mean, that one's got vintage charm. This has nothing.
I'm not gonna touch this room.
I think it's kind of a unique, vintage room.
[Lynn] Yeah, it looks almost like a movie set. It's so cool.
Like the retro in there. So what I would like to do
is bring retro into the restaurant.
Make the two...
-spaces cohesive. -Spaces match. Yeah.
-All right, any questions? -Nope.
[shouts] Greg, Carin! Bring in your staff!
-Let's go! -Get the chairs outta here.
Go! Keep going!
Let's load it out.
-Chairs first. -Let's go, let's load it out.
-You need to sit down, sit down. -Okay.
This can go out.
We can go straight outside with it.
Let's roll that carpet up.
Come on, stop talking, empty it, let's go.
We don't have all day. All right, everybody out.
The thing that's holding you back in the restaurant
and in your life is this. [clicks tongue]
Which is not your fault, but you gotta change that.
'Cause the more you become positive,
this will thrive.
You gotta step back, learn to step back a little bit.
Let them do the work.
You should be enjoying life a little bit.
Not hurting yourself, not beating yourself up.
You gotta break that.
[Carin] It's not the first time he's been tol
he needs to step back.
We tell him things like that all the time.
We tell him he needs to focus on his health.
Only time's gonna tell if he's actually gonna
start taking it to heart and listening.
I've been this way for, I don't know, a long time.
So...
What's gonna change? You know what I mean?
[Robert] I'm in Belen, New Mexico,
where owner, Greg, is runnin a failing restaurant,
and dragging his family down with him.
He's dealing with a lot of issues
stemming from his service in the Marine Corps.
I wanna talk to his kids about how it affects them.
So, let me ask you a couple of questions.
First of all, what is it like working with your dad?
-It's rough, stressful. -Why?
He monitors a lot, tries to monitor everything.
He always has to be there.
-But you're here every day, right? -Yes.
Probably the hardest part would be, like,
kind of the controlling aspect of it.
'Cause he's a marine. "This is the way it is.
I said this way, I said this way."
And now I'm... He's the boss, his name's on it, and...
Does he ever talk to you about his military career?
He doesn't say a lot about the military.
I think I've only ever seen him
try to go into detail once.
And he stopped telling me about it
because he just couldn't continue on with it.
What is the toughest piece of working with your dad?
Is it that he's controlling?
Probably the hardest part would be his health.
Yeah.
And what are you worried about the most?
One day, just afraid he won't be here.
Very soon.
The majority of the reason I kick him out of the kitchen
and just tell him to get out and go sit down
is so he gets off his feet,
so he can stay healthier than he is.
If he doesn't change his lifestyle, he won't be here.
[both] We know.
He doesn't add weight back because he physically cannot.
Yeah, he physically can't with the sleeve.
But he also hasn't changed his eating habits.
He should have lost 50 to 100 pounds more than what he did.
And do you get on to him with that?
You can't really get on to my dad
-about things like that. -We've tried in the past.
And then it just leads to an argument,
-so we just... -Leave it.
I don't think he realizes how much it hurts you.
[sniffs]
Do me a favor. [clicks fingers]
Get me, uh, get me Greg.
See if I fit in these chairs.
You okay with that?
-Do you want me to get-- -Yeah, I'm okay.
I'm good, I'm good.
So, I brought you out here because I'm having
a conversation with these two.
I asked Victoria what was her biggest concern with you.
Tell him what you said.
That you won't be here in five or 10 years.
[Robert] Look at her.
[Victoria sniffs]
[Robert] How does that make you feel when you see that?
It doesn't make me feel good.
[Robert] It's okay.
It's real.
We're sitting in a real place right now.
So we have to change something, right?
Why do you feel you have to be controlling?
Not sure, I guess that's the...
the way I was raised and the way I was trained,
and the way I was taught, and...
If you don't change something today,
you won't be here in a couple years.
I'm not on about post-traumatic stress,
I'm not on about those things.
I'm on about you stepping back a little bit.
Not giving up. That's not what I'm saying.
Stepping back, so we, collectively,
and I put me in the mix when I say this,
collectively work on your health.
He's quite capable...
under her direction, of running this restaurant.
What fear do you have allowing them to do it?
-I don't know. Not really. -What's standing in the way?
I really... I don't know.
I don't know.
Guys, you go and grab a cup of coffee.
Please, cameras, leave.
[sighs]
What do you need? Tell me what you need.
I... I don't know what I need. I really don't.
I know that, uh, for 30 years, I'm just angry, I guess.
[Robert] Angry? Okay. What are you angry about?
[Greg] I don't know what happened.
You know, I was a very happy-go-lucky kind of guy.
You know, I used to be really fun to be around.
When did you start getting angry?
I think after... After the war, I guess.
Okay.
And you've stayed angry since then?
-On and off. -Yeah.
Okay.
I have a short temper with my kids.
I have a short temper with my wife.
-And you don't talk to anybody about this, right? -No.
You know what, everybody freakin' has
the same problems, you know what I'm saying?
We deal with it.
No, you don't.
You don't, that's the trouble.
You don't have to deal with it.
You have to talk to people that understand
how you're feeling, to help you.
The feelings you feel are what's caused everything else,
'cause you haven't shared that.
Gaining weight, eating, because it was an escape.
I've never been scared.
-And I'm always scared. -Why?
What are you scared of? Tell me what you're scared of.
I don't know.
If something bad happened, then you have to be able
to come into a secure place and talk about that.
Something made you lose yourself.
My job is to help you with that.
I have a foundation called the Robert Irvine Foundation.
I am gonna take you for two weeks to Boston,
put you through a program
with great people, we can bring Carin.
Our foundation focuses primarily
on mental health and physical health.
And they go hand-in-hand together.
We'll help you try and find the old Greg.
So if you're interested to working toward that,
I will set that up.
I'm here...
for you, and your family.
-All right? -Okay.
Stand up.
Let me get my weight on this foot. [groans]
Come here.
[groans]
I got you, all right? I mean that.
[Carin] It took him a little bit to accept
the fact that he has PTSD.
It's not something he likes to talk about.
You don't just get over it, and it's very scary.
Hearing their feelings
about what they think might happen to me,
no dad wants to hear that kind of stuff.
It's time to take control. Change starts with me.
[construction noises]
-Hey, hey! -Hey!
-Welcome to the new entrance. -I like this.
Good start, but, uh, what is the overall...
-Overall vibe we're going on? -Yeah.
The first thing I'm gonna do along the back wall,
I'm adding a new fireplace and covering it with stone
that ties into what's going in the bar side.
On each side of the fireplac
we're gonna bring in some large, wooden shelves
and adding glass beer growle and light 'em from behind.
Right now the space is loud and echoey,
so to address that problem
we're gonna add some foam ceiling tiles
and painting them all different colors.
14 new lights will hang in the center
of the dining room at all different heights.
New tables and some cool mid-century-inspired chairs
are gonna run up the space.
When we're done, the dining room of Greg's BB
is gonna be just as hip and cool as the bar.
[Robert] I love it. I feel that we're a little behind.
Yeah, we are a little bit behind.
We had a problem with the painters,
so our normal paint crew,
we're still trying to get them here.
So we're just jumping ahead
and trying to get some paint on the walls,
hoping that they'll make it in the morning.
[Lynn] They can do all the final cuts and finishes.
And I've got other bad conflict issues right now too.
I have to leave tomorrow morning.
Something came up, I have to go, so...
You're leaving in the morning?
[Tom] I'm leaving in the morning.
[Robert] Is this a family conflict or is it...
It's a personal conflict I just have to handle.
I'm gonna make sure that the guys are 100% set up
so all the projects will be started
and figured out, so that way we're just in motion tomorrow.
Just trying to get all hands on deck. We just gotta keep moving.
-Well, let's push as much as we can push. -Yeah.
You need anything, let me know. Thanks, guys.
And so it is...
the end of day one.
So, homework for tonight.
As a family, I want you to think about,
how do we market outside of the local area?
What do we need to do to get the name out?
Michael, you have to now work with your dad tonight
on three creative dishes
that are not on your current menu
that you think would go in this restaurant.
For you, I want you to write a paragraph
of what each one of these means to you.
Tomorrow you're gonna read it for them.
Okay.
I'll fix the restaurant, I'll fix the business.
My challenge is you.
All right, we'll see you tomorrow, okay?
Thank you.
[rock music playing]
[Robert] Greg is struggling with health and anger issue
stemming from his PTS.
He's reluctant to accept hel
and is destroying his family's restaurant.
I've asked Greg to write letters to his family
in an effort to jumpstart their communication,
and to work with Michael,
because he needs to trust him in the kitchen
If Greg doesn't step back,
the stress on his body might just kill him.
But first I need to check i on my design team.
-Hey-hey. Whoa! -Good morning.
-Or is it good?
It's semi-good so far.
It's good in the fact that it's looking awesome.
That and the fact that Tom's gone
and we have a lot to do.
[Robert] I love the ceiling.
[Lynn] It's over 200 ceiling tiles.
Every single one was hand-painted.
This is the focal wall, right? The fireplace.
[Lynn] Right now it's just a hole.
There's an electric insert that goes in there.
It's got flames to it so it'll give it an ambience.
And then the guys are gonna put a faux stone.
This wall will actually go on
the finish here.
[Robert] Yep, good. I know we're a little bit behind but, uh,
we need to push
-and, uh, I'll catch up with you. -We'll get busy.
Good morning. Day two.
Yesterday was a long day, today's gonna be even longer.
So the first thing I asked was as a family,
how do you want to market the restaurant moving forward?
We did come up with a few ideas.
Our biggest one that we think we can do, effective immediately,
is kind of develop our larger social media platform
by taking videos of us prepping food or us smoking meats
or lifting the grill open and the smoke blowing out.
Blowing it up with all of these videos.
Or all of the above.
So yes, I agree with you on that. What else?
[Victoria] So we have a food truck.
We're not very active with it
because we just don't have the capacity within ourselves to run this and that.
But we were kind of wondering...
Yes, I mean, that could go to any event
with the same food that you have here or similar food.
And you hand out flyers.
Food truck, to me, is a great way to extend your reach. Next thing.
Uh, I asked you guys to come up with three dishes, right?
What were the three dishes?
So one of 'em is a pork eggroll
with an apricot horseradish dipping sauce.
Another one is a chicken salad with just a green chili ranch.
And then a potato skin with sausage
-with a red chili cheese sauce over top. -I like that.
So when we get finished with all of this and I go to my designers,
you can make that and then we'll try it.
What was it like to work together?
-It was kind of neat to... -[Mike] Yeah.
[Greg] I had an idea. He had an idea.
His creative juices started flowing, you know.
I thought it was really neat.
Did working with Michael yesterday
make you feel different about his ability
to run the kitchen?
It makes me feel that he can do it.
I think he needs a little more fine-tuning.
I don't have any doubt that eventually he will be able to do it.
[Robert] Good.
The next one, I asked Greg
to write down what each member of your family means to you.
Carin, you've always been my rock.
You always held this family together and always
told me I could do whatever I wanted to do
and you were always backing me.
And none of this, our family or the restaurant, anything,
would've been possible without you.
And I love you more than you'll ever know.
Thank you.
[Robert] Next.
[clears throat] Victoria.
From the time you were born, I knew you and I would be best friends.
I love your spirit and how independent you are.
You are the most loving and caring
person I have ever met in my life.
And I just want you to know
that I love you.
I love you, too.
Mike.
I know you and I have not always seen eye to eye
and we butt heads a lot.
But I just want you to know, without you
and your hard work and dedication,
I would not have been able to do any of this.
I'm really proud of the man you are becoming.
And I could not have asked for a better son.
I love you.
I feel like that's, like, the first time hearing it.
-I love you, pops. -[Greg laughs]
The reason I asked you to do this is because
I tried to get you to be open enough to verbalize
because the more you verbalize it,
the more human you become and the more Greg comes out.
There can't be a wall between you and your kids and your wife.
And I think the more you remember these things,
the easier it is gonna be to motivate you
to feel good and take care of yourself.
And I think you will see
a way forward.
All right, I want you guys to go into the kitchen,
start making that dish and we'll all try it.
And we'll go from there. Okay?
-[Greg] Okay. -Cool.
-All right. Thanks. -Thank you, sir.
I just don't express things like that.
And I think, you know, it was
good for them to hear and good for me to say.
They're a big part of why Greg's BBQ is here.
I don't tell them enough and I think they need to know that.
[Mike] Let's go make some potato skins, pa.
[Greg] I actually my kids could take this further tha I ever could on my own.
They're the future of Greg's BBQ.
I'll be your prep guy, okay?
[Mike] Okay.
Gonna get sausage going.
Get these till they're golden.
I think this recipe... Since it's new and it's just a mix of items,
something that's different, I think it's gonna go well.
I hope it will, at least.
Four slices to each.
[Greg] There you go. Beautiful.
That Mike is actually doing this
and I think this is going to continue on.
[Mike] All across the sausage.
[Greg] It's like a weight is almost lifted off of me, you know what I mean?
I can almost feel the energy Mike is giving off right now.
[Mike] It does look amazing. [laughs]
[Robert] This is their firs big test as the new Greg's BBQ.
Let's see if it's any good.
So what do we have here?
We've got a deep fried potato skin
with a North Carolina pimento cream cheese
with green chili sausage
and a corn chutney with cilantro over top.
-And a green goddess sauce. -Yeah.
We've got a deep fried potato with green chili sausage
and a corn chutney with cilantro over top.
-And a green goddess sauce. -Yeah.
-I love it. -Yeah.
Did you cost this out at all?
With all three of them, it's about $2.90.
So I would sell this for 12 to 15 bucks depending on...
-[Mike] Yeah. -Yeah.
One last thing. This is a great idea for a food truck.
So I want you to think about
how do you start reaching out to other businesses.
So as a family, get on the phone, start looking at businesses.
How do we get to these people
to show them what you're gonna do starting today.
But first, I'm going to go into the kitchen,
I'm gonna show you some new dishes.
-Okay? -[Mike] Okay.
-All right. Good job. Good job on that. Well done. -Thank you.
Okay, so this is the fun part for me.
First thing I'm gonna teach you is a barbecue rib corndog.
-We made a corndog batter. -[Greg] Uh-huh.
[Robert] All's we're gonna d dip it in,
take it over and drop it in the fryer.
While that's happening, I'm gonna take cabbage, carrots, seeds,
fava beans, pineapple, bit of salt, pepper.
Gonna mix that with a little barbecue sauce.
-[Greg] This looks pretty damn good. -[Mike] Yeah, it does.
[Robert] All right. Take them out.
Then rest for a second.
Okay, so here's how it goes.
The slaw.
Ribs, green chili.
All right, here's the fun piece.
Go for it.
Yeah, I like it. It's really good.
[Robert] So the best thing about this is
it cost me $2.86 to make that plate.
We're gonna sell it for $13 giving us a 22% food cost.
-I put $10.14 in my pocket every time you sell that. -[Greg] Wow.
-Nobody does this. -[Greg] Nobody does it.
-No. -So, let's do something really cool.
-Let's start with a smoked meatloaf. -Ooh.
[Robert] All right, so we get the pan, it's nice and hot
-for my meatloaf. -[Mike] It looks good.
I'm a meatloaf fanatic.
-I love meatloaf. -Meatloaf is the best.
[Robert] The pepper jack, gonna finish it in the oven.
Just while I do the other stuff.
So I've got a barbecue aioli that I'm gonna put on the base.
Then the meatloaf.
Then cucumber relish.
You can help yourself to that.
[Greg] That is really good.
Ain't nobody else trying this. I'm eating the whole thing.
[Robert] That whole plate cost us $3.67
We're gonna sell it for $15
$11.33 in my pocket.
-Give me a 24% food cost. -[Greg] That's amazing.
Right, my next one.
Pork chops. Smoked this for a half hour.
A little sprinkle of Robert's special seasoning.
Let it do its thing.
In this pan, I've got Brussel sprouts that have been roasted.
A little bacon.
Creamed corn, it's sweet.
I'm gonna start with my creamed corn.
[Mike] That looks good.
[Robert] Pork chop, bacon, Brussel sprouts,
sweet tea vinaigrette, it's got a little spice to it.
You see that coming out, you wanna tear into that.
Go for it.
Holy cow.
[Robert] So smoked pork cho cost us $4.27.
We're gonna sell it for $18
Giving us a 24% food cost
and putting $13.73 every time you sell one into your pocket.
[both cheer]
I believe we put this out tonight and moving forward,
nothing is gonna hold you back.
All right, I'll catch you later.
What is that white piece on that blue tile?
So it is... It's 4:30 in the afternoon.
Deb's finishing the logo, we're finishing the fireplace.
Gonna finish the trim, clean everything,
put the finishing decor,
lots to do and not enough time to do it.
It's a bit of a nightmare, but hey, we're getting there slowly.
We're racing to the finish line.
The construction team has done a great job without Tom,
but it's all hands to the pump.
The family are recording videos to post on social media.
Working with my guys to prep in the kitchen,
and making connections with businesses across town
Yeah, brand new menu, completely revamped.
Next week sometime? Absolutely.
[Robert] If that's dry, you can start bringing in tables.
That one will go right here.
[Robert] All right. Quick, quick, quick. Let's go.
When the menus are down, everybody out. It's time to bring them in.
Let's go.
Well, it's time. They're gonna love this.
[Victoria] I am extremely proud of how far my dad's co in 48 hours.
I could have never imagined.
[Mike] Biggest change would genuinely be his mindset.
You can tell there's a huge weight off of his shoulders.
[Greg] In the short time that I've gotten to know that man,
Robert made me feel like it's not just gonna fix the restaurant,
we're gonna fix everything. Didn't even know I needed that.
I can't put into words how much I appreciate what he's done
and what he's going to do.
[Carin] I think this is jus the beginning.
Once Greg gets to do the things that he needs to do,
I think it's just gonna be amazing.
Ho, ho, ho. It's that time.
Here's what I'm gonna do. I'm gonna take mum and dad first. Follow me.
-Ah, Greg, put hand on... -Okay.
Close your eyes. Right, now we're gonna walk. There you go.
Gonna stop.
Greg, I'm gonna move you. There you go.
Okay, so I know the last two days has been intense.
And I hope what I'm about to show you is the beginning of a new future.
Are you ready to see the brand new Greg's BBQ?
-We're ready. -[Robert] Open your eyes.
Holy...
[Robert] Open your eyes.
Holy...
Holy.
[Carin] Oh, my God.
[Greg] Wow. This is awesome
[Carin] Oh, my God.
[Greg] There's a door here.
[Carin] A little waiting are
for the hostess stand.
Awesome. This is awesome.
[Robert] All new tables, all new chairs.
Your logo, which is hand painted.
[Carin] Wow. This is insane
[Robert] I'm gonna bring in the kids.
Put your hands down. Open your eyes.
-Oh, my God. -Holy.
-[Victoria exclaims] -What the hell is this?
[Victoria] Whose restaurant is this?
-[both laughing] -Is this not insane?
[Robert] There's 224 hand painted tiles.
Fourteen new light fixtures brand new fireplace.
These focal walls here, they turn on and off.
[Mike] This is crazy.
Hey, guys. Wow. How's it going?
[Carin] Thank you.
Come here, Greg. How are you, buddy?
[Carin] This is insane.
[Robert] What are you feeling right now?
-I feel... -Oh, my God.
...extremely happy. Extremely...
I can never repay you.
You don't need to repay me.
You know what you need to do?
Take care of yourself.
-Okay. -I'm gonna help you with that.
This is a very special space.
All right, I think we're gonna let some people in, right?
-Yes. -Oh, yeah.
You are not gonna believe this.
Welcome to the new Greg's BBQ.
-Come on in. -Come on.
-[patrons cheering] -[Greg laughs]
Hello, hello. Hi.
-Hey. -[patrons exclaim]
-[woman 1] Wow. -[woman 2] There's 224 hand painted tiles.
[man 1] The ceiling and the lighting in here is just amazing.
Before it was kind of noisy in here
and the way that those things are absorbed
and just the look of it is just unbelievable.
-Oh, my God. -I know.
-What a difference. -[Victoria] It's amazing.
All right, we opened the restaurant.
Let's put it out, get it nice and hot.
Tonight I need to see Greg stepping out of his family's way
for his own health and for this restaurant.
So Victoria can do her job in the front of house.
Hi, guys. How are we doing?
-Good. -Good. Good.
[Robert] And in the kitchen Mike can put out great food with lots of love and flavor
-I need an order of ribs. -[man] One rib, heard!
[Mike] Need more brussels. You need potato skins, correct?
[man] One plated.
[Mike] Where are we at? What do we need?
One meatloaf. Tots. Looks good. Like it. Let's go.
[Carin] Look at this boy.
He's just in his happy place, man.
You got two ribs up.
Everything looks good. Food looks amazing.
[Victoria] There we go. Okay. You enjoy it.
Let me know if you need anything, okay? Look good?
It is delicious. It's different, you know.
Flavor is just so packed in there.
It is one of the best ribs I've ever had.
[woman 1] The potato skins are amazing.
They have a lot of flavor.
[woman 2] Meatloaf sandwich is excellent.
The topping, the cheese, bun, everything. It's just fantastic.
[Greg] How's it going?
-[Mike] Putting out some food today, pa. -That looks good.
I gotta tell ya, buddy. Proud of ya.
-You're doing an excellent job. -Thanks, pop.
[Greg] The customers I think are happy
and the food's coming out and I'm not in there.
[Greg laughs]
I think Greg will be doing a whole lot more walking around,
talking to people, going, "Hey, check out my restaurant,"
and let Mike do what Mike needs to do.
The future has no limits for Greg's BBQ.
Sky's the limit and then some.
[Robert] I gotta tell you,
this restaurant will be successful.
Why? Because of that family right there.
Now onto the next one.