to be the face of the bar?
- The face of the bar?
I would be.
PRODUCER: Sabrina--
- [laughs]
PRODUCER: --who would you consider
to be the face of the bar?
- Me. I'm the face of the bar.
[dramatic music]
NARRATOR: For over 30 years,
Jon Taffer has traveled the country saving hundreds of bars
from failure and ruin.
(OFF) JON TAFFER (VOICEOVER): I started
rescuing bars decades ago because they're part
of the backbone of America.
- Let's go.
We're doing it.
But as the industry continues to explode,
the amount of failing bars is increasing at an alarming rate.
When do I have you say, that's not going to work?
So I'm on a mission to save as many bars as possible
and give worthy owners a second chance at success.
I'm gaining more respect for you by the minute.
NARRATOR: Now Jon is heading to Banning, California
to attempt to rescue Finesse Lounge.
- We are determined to raise the bar
and rise to the occasion.
NARRATOR: In 2018, local entrepreneur,
AJ Cabral bought Finesse Lounge, in downtown Banning,
near the Morongo Indian reservation.
AJ CABRAL: The reason why we opened up this bar
is because of my father.
He liked to drink.
And I wanted this to be a place where
families can come together.
That's my grandpa, Gene.
And basically, the idea behind this
was my grandpa served in the Marines.
And the idea was to create a mural
of what Finesse was back then.
NARRATOR: After a successful opening,
AJ employed both of his siblings and nephew to work at the bar
while he tended to his other business ventures.
- This bar is for my family.
- Cheers.
[cheering]
- My nephew, Jason, if we need a bar back,
he'll come help.
- I ain't perfect, but--
- You are not perfect.
- I mean, Marleen comes here too.
She's my youngest sister, you know?
She helps behind the bar.
- I'm not drinking.
Just pour me water.
- Sabrina Cabral's my oldest sister.
I thought she was going to be best person to run the bar.
- Hey, I passed math with a D minus,
so hey, it's all good.
NARRATOR: However, Sabrina struggled
to run the bar effectively.
- We need garnishes. (ON) SABRINA: Oh, shoot.
- There's no training here, whatsoever.
- No limes.
There's no lemons. (OFF) GARY: Sink or swim.
- Yeah.
- From a business standpoint,
it started going down from there.
I'm staying on top of the bills.
She gives out free drinks all the time.
And things weren't done.
- We're cutting you off before it
turns into a bad night.
- Sabrina, she makes people feel at home
and comfortable, but there's some areas
that she needs to work on.
NARRATOR: As a result, AJ was forced
to spend time away from his other businesses
to oversee the bar.
- My brother holds a high standard for all of us.
And we're never going to meet it.
- What are you guys working on right now?
- I'm coming out.
You know, he'll make me do something.
I'll do it, but it's just not good enough for him.
- When it's time to be family, that's different.
But when it's time to run a business, then yes,
I hold people accountable.
And Sabrina makes a lot of excuses, you know?
NARRATOR: And now the tension between them
has caused business to further decline.
- It's just very frustrating
that we're never on the same page,
just never on the same page.
And it's caused a lot of hardship
with me and my brother.
NARRATOR: So before he loses his family and the bar,
AJ has made the decision to pull back the doors,
bust open the books, and make a call for help to Bar Rescue.
- I care about my family a lot.
But at the end of the day, I'm the one held accountable.
[dramatic music]
- Tomorrow, this bullshit ends.
- I'm taking a shot.
[bleep] it.
JON TAFFER: You've got a major problem here, buddy.
You get that?
And don't take the blame on her.
It's on you too. (ON) AJ CABRAL: Oh, for sure.
- You leave her here and then don't
set her up for success either.
AJ CABRAL: OK.
- Clean this place up.
I'll see you guys tomorrow.
- So Jon said I [bleep] over my brother.
I don't know how.
How did I [bleep] over my brother?
I really-- I don't have an answer for that.
I was very bothered by what Jon said
because I really don't agree with a lot of stuff that--
excuse queen, too?
What's excuses?
It's the truth.
Like, I-- so maybe I am.
I don't know.
Maybe I am.
- This place can't do anything right.
There's not one system, one procedure, one recipe.
They couldn't get a salad out of the kitchen for an hour--
a salad.
I can't imagine how much work I'm going to have
when I come back tomorrow.
[dramatic music]
[hip hop music]
- I don't know, man.
I'm nervous.
Jon seems like he's going to be-- it's going
to be the first time I met him. (ON) JON TAFFER: Yeah.
- I'm nervous. (ON) AJ CABRAL: Yeah?
Why?
- I don't know.
I don't know what--
I don't know what he's going to say, what he's going do.
I just hope they--
I just hope they take this advantage, you know?
- How do you feel, if he's going to yell
at Sabrina, which is your mom?
- I don't know.
I'm going to-- it's going to be nerve-racking.
- Every time I come into work,
there's a new bartender I'm working with.
- Well, that's his fault. My brother, just the way
he talks to me, didn't have no respect.
And when AJ asked me to run the bar,
I never had that proper training to do my job.
JOHN TAFFER: After what I saw last night, sure,
I need to fix the bar, but I got to fix this family.
If I don't fix this family and cause them to treat each other
with respect, and dignity, and accountability,
I'll never fix this bar.
Come on over.
Hey, guys.
So last night, I came in here, guys.
Let me tell you what I hear before I get here.
I hear about a great family that's
struggling to run this bar.
I hear about great ancestry, half-Native American
and half-Mexican.
Talk about culture.
Growing up in this environment, with the foods and the culture
and the music and everything all around you,
I got really excited to hear this.
I come here to see this speakeasy,
that this wonderful family built,
and I walk into one of the worst bars I've ever seen-- ever.
Last night, I had Kelli and her husband, Arturo, come in.
They sat at the bar.
- Do you have a menu?
JOHN TAFFER: I don't know if you know this.
Kelli is one of the most popular Inland
Empire radio personalities.
You knew who she was? (ON) MARLEEN: Yes, I did.
- Very famous.
She could push the button on her microphone
and pack this place if she wanted to, couldn't she?
- Yes, she could.
JON TAFFER: She ordered a salad.
She never got it for over an hour.
Not only did she not get it, who took the order?
Hi, Gary. (ON) GARY: How's it going?
- You saw she never got it,
and you never said anything to anyone.
So he didn't step up.
Then you didn't step up with the POS system.
You never got the order.
They never got the food.
Guys, nothing was right.
And then I go back there in the kitchen, Lupe.
There's no equipment.
The equipment is filthy.
It's a disorganized mess back there.
So guys, this place is terrible.
AJ, how much money did you put in it to open it?
- To open it is $130,000.
$240,000 is what I'm in the hole.
- OK, $240,000.
Can we call it a quarter of $1 million?
AJ CABRAL: Yeah.
- It's probably going to be
by the end of the month, right? (OFF) AJ CABRAL: Yeah.
- OK.
And you entrust your family to help you operate it.
Now, be honest with me.
How has that gone?
- It hasn't gone well.
JON TAFFER: Who's supposed to be running
the bar in your absence?
- Sabrina is who I trusted.
JON TAFFER: OK, we talked about this last night.
AJ CABRAL: Yes. (ON) JON TAFFER: Hi, Sabrina.
SABRINA: Hi.
- We had a family discussion in the back,
correct? (OFF) AJ CABRAL: Yes.
- I asked you to take responsibility,
and I asked you to take responsibility
for not setting her up.
You know what happened after that discussion?
Sabrina went to the customers, sat with the customers,
and had shots.
Is that not the most unprofessional behavior
any manager could ever have?
- Yep.
- It goes deeper, so it's just not--
but what you see, I get it.
I understand.
- And he's entrusting you?
Those are the decisions that you make?
You make him look like a jerk, in front of the customers,
in his business?
- He makes me look like a jerk, too.
- I think you might deserve it.
- OK.
I humbled myself as much as I could.
It's just my hands were always tied.
He's going to have to give me that respect that I deserve.
- Now, I'm going to ask you,
why don't you have his back?
- Because he's been--
it's been just a trust issue from day one.
And I'm the last resort, for him, in general.
That's how he puts it out to everybody in our family.
I'm the last resort.
Is it an excuse?
No.
(EMOTIONALLY) But he also knows what he's doing to me.
And it's not right.
- What is he doing to you?
SABRINA: The way he treats me.
I am the outcast in the family.
And he knows it.
He knows exactly-- she knows it.
Jason knows it.
JON TAFFER: Are you trying to make it right?
- I've been trying to make it right.
But it's never good enough for him.
So that's how I see it.
- I can see this is very emotional for you.
There's a family legacy, here, isn't there?
Sabrina, this is bigger than just AJ, isn't it?
- For sure.
- This is about your son.
This is about your sister.
This is about Gary.
This is important to people.
And Jason.
JASON: Hello.
- Nice to meet you.
What do you do here?
- I do the promotions here.
JON TAFFER: You do the promotions here?
OK.
And what is your relation?
- I'm the nephew and son of Sabrina.
- Son of Sabrina?
So that's your mom, that's your aunt, and that's your uncle?
- Yes, sir. (ON) JON TAFFER: Got you.
OK. Hi.
You are? (OFF) MARLEEN: Marleen.
JON TAFFER: The younger sister?
- Yes, the baby.
- Do you think that Sabrina means well
and she would like that fresh beginning?
- Yeah, I do.
I think she deserves to be a manager here.
- AJ, what do you say when you hear this?
- I've always given
her the benefit of the doubt.
- She doesn't think so.
She doesn't think so. (ON) AJ CABRAL: She doesn't.
JON TAFFER: So you've got to understand, as an owner,
it isn't what you think.
It's what they think.
So I ask you this question.
If I can get him to apologize to you and start fresh, can you?
- Yes, definitely.
Most definitely.
JON TAFFER: Because if I don't fix this,
we can't fix this bar.
Is Sabrina the person you want to choose,
or is it time to bring in another manager?
[suspenseful music]
- Is Sabrina the person you want to choose,
or is it time to bring in another manager?
Do you love her?
- Of course, I love her.
JON TAFFER: She's your sister, right?
Do you want her to feel like she's respected every day?
- For sure.
- Walk up to her, right now.
Look her in the eyes, and tell her, you choose her.
- I choose you, because I love you.
[laughs] Let's make it happen.
SABRINA: Let's make it happen, bro.
[whimpering, sniffling]
- OK, so this is a fresh beginning for you.
Now, be what he hopes you can be and he knows you can be.
So we're going to run a real business here, OK?
All right, guys. We got to go to work.
Let me bring my experts in.
Come on in, guys.
- You know, it felt good to embrace her
in that way. That's something that she needs.
That's something I needed.
You know, I'm going to have to trust that Sabrina is going
to step up to the plate, you know,
and that she can take charge, she can take accountability.
And I will help lead the team with her.
- These are two of the best.
Anthony, he knows how to make magic out of a small space.
Troy has won so many mixology competitions, they don't let
him compete anymore, do they?
NARRATOR: For the bar, Jon brings in Troy Clarke.
Having over 20 years experience behind the bar,
Troy has an affinity for high quality ingredients.
Troy can help elevate any bar to the next level.
- Sabrina, tonight,
we're going to do stress test.
You're going to be running this place, all right?
I want you to show leadership.
Show me the real Sabrina.
Show me what you got today, all right?
- All right.
- Let's get to it.
Thank you.
- All right.
[upbeat music]
- How are we doing, guys?
- Good. (ON) SABRINA: Great.
- So let's get right into things.
This is a cocktail bar, right?
We've got to know some classic cocktails.
Marleen, do you know what a negroni is?
- No, I do not.
- OK, a negroni-- gin,
Campari, sweet vermouth, one of those basic classic cocktails.
We've got to know what ingredients are in drinks
that are in our menu, right?
So we're going to jump right into our first drink.
And our first drink is our version of a Margarita.
It's such an important cocktail here on the West Coast.
We have to nail tequila.
So we're going to use an ounce of lime juice.
We want to have that balance of sweet and sour,
so we're going to use an ounce of agave, OK?
Not only are we going to add tequila in this Margarita,
but we're also going to add mezcal, one ounce of tequila,
and then our one ounce of mezcal,
two quarters of a serrano chili.
- Sheesh.
- And then we're going
to get a nice good shake on it.
And we always want to be smiling,
looking around our bar, seeing what's going on.
We're going to paint on just a nice thick rim.
And we're going to take some sugar and some salt.
And there we go.
We have our Aztec Margarita.
- Ohh, smokey.
AJ CABRAL: It tastes great.
I'm excited.
- This was our first legit training.
We're all willing to work together.
It's just the lack of knowledge.
But the training that Troy is showing us, I mean, I really--
I'm really excited.
I really feel that we're going to be good.
ANTHONY LAMAS: Hello, everyone.
JASON: Hi, chef. (OFF) LUPE: Hello.
- So last night,
they brought food from the outside, which is illegal.
There's no cooking equipment, so Jon
has brought in a couple of pieces of equipment,
so it looked like a kitchen.
Jon brought you this amazing TurboChef.
LUPE: Nice.
ANTHONY LAMAS: It cooks things in minutes.
So I'm going to jump right into it.
The first one is a basic quesadilla.
I'm going to put our tortilla down here, a little cheese
there, chicken right across.
I'll marinade this in a little adobo, kind of chipotle,
and ancho, and garlic.
We're going to go with a little bit
more cheese right over the top.
I'm going to go with a little bit of scallion.
We're going to fold this.
I have a little bit of oil, here, smear it here, and then
a little bit on top.
So we're going to set it right in here.
This simple, 2 and 1/2 minutes.
Pull this bad boy out.
I'm going to show you how simple this is.
LUPE: Damn.
- Wow.
- We're just going
to lay it like this, chipotle crema, a little pico
de gallo, cilantro.
And look at that, in three minutes,
you got yourself a beautiful quesadilla.
- When Anthony showed me how to garnish
and how he made and cooked everything to spec,
it's a new experience for me.
It took seconds, and it looked beautiful.
And that's-- it just brought sparkles in my eyes,
because we've been looking for something like this since
the day we opened this place.
- So we need to get prepped up.
I'm going to spend some time with you,
help you get all set up.
I think you're going to help, as well.
And then we're going to see what we can do tonight.
- OK. (ON) ANTHONY LAMAS: All right?
Let's get ready for stress test. (OFF) LUPE: Sounds good.
All right. Sounds good.
- Sounds good. (OFF) LUPE: Thank you.
SABRINA: Thank you. (OFF) ANTHONY LAMAS: Great.
[suspenseful music]
AJ CABRAL: Jon, how's it going?
- How are we doing?
AJ CABRAL: Good. We're ready.
- OK, you guys ready to get together?
SABRINA: Yep.
AJ CABRAL: As ready as we can be.
- Come on over.
Let's talk before we open up.
If I drop 40 people in here, how long do you think it should
take them to put out 40 drinks?
- I think it should probably take
them about 15, 20 minutes max.
- So let's be gracious, 22 minutes?
- Yeah, let's give them 22 minutes.
- OK.
Fair.
Seem fair, guys? (OFF) SABRINA: Fair?
I think fair, yeah. (ON) JON TAFFER: OK.
Tonight, spotlight's on her.
You back her up.
Make sense? (ON) AJ CABRAL: Yeah.
- If she's your GM,
then your job as an owner is to help her win tonight.
OK, buddy? You got this?
- Yes, sir.
- We got them coming in, in about 10 minutes,
so let's go get ready.
AJ CABRAL: Let's go.
You know, I'm going to have to trust that Sabrina is going
to step up to the plate, you know,
and that she can take charge, she can take accountability.
And I will help lead the team with her.
- You've got this.
[smooch]
- I'm ready.
I'm ready.
I don't know how much more we can be ready for it.
I think it's going to be a good experience for us.
- All right, everybody.
Come on in. Welcome to Finesse.
[party music, hooting]
- Welcome. (OFF) AJ CABRAL: Welcome.
Welcome.
Let's go.
- Hello.
Welcome to Finesse. (OFF) AJ CABRAL: Grab a seat.
Grab a seat.
- One veggie quesadilla?
- Three watermelon refreshers.
Got you.
- We're off and running.
- We got an order.
Grilled quesadilla.
- What is this corner?
Oh, that's the chives, right?
ANTHONY LAMAS: Right.
- Oh, that is what happened.
Look at my pour count.
I suck.
ANTHONY LAMAS: Good hype on that.
See that?
JON TAFFER: Talk to me, chef.
How are we doing good? (ON) ANTHONY LAMAS: Good.
Again, when you put the pico, just put
it right in the very middle.
- Big step forward, huh, Jason?
- Oh, man. I have to, right?
ANTHONY LAMAS: Now we got to get
it out quick and consistent.
- What do you think?
Are they going to pull this off?
- They're excited, and they want to,
but I'm not sure--
I'm not sure yet.
- This is the veggie one, right here?
LUPE: That one's the veggie one.
JON TAFFER: Come on, guys. Let's do this.
- Anybody working on the tequila right now?
- No. No.
- Oh, no.
- And look at that garnish.
We don't put the stem up there, right?
- We're supposed to serve
the entire room in 22 minutes.
Are we going to pull it off?
[breaking glass]
[bleep]
[dramatic music]
- I need that when you're done.
JON TAFFER: Come on.
We're sinking here.
- You're good.
Just leave it like that.
- There's a little bit of good news
here-- the kitchen.
The food's coming out pretty quick, and it looks good.
Bar is a complete nightmare. (ON) AJ CABRAL: There you go.
- Thank you. (ON) SABRINA: I'm sorry.
This is your sun trail. (OFF) CUSTOMER: Yeah.
- Yeah, I got you.
- Sorry about the wait.
JON TAFFER: Sabrina, we're completely unraveling.
You know that? (ON) SABRINA: Yeah.
Oh, I definitely know that.
- You can't get any drinks out of here at all.
You know, this afternoon, Sabrina
was very, very confident.
She felt that she could do this.
Now I'm realizing Sabrina is acting more like a bartender,
but she needs to step up and act like a GM.
AJ CABRAL: We got to get a strainer, right?
- Folks, I hate to do this.
[booing]
The fact of the matter is, AJ, we failed completely.
Did we not? (ON) AJ CABRAL: Yes, sir.
- We cannot take care of you tonight, guys.
And time won't solve it.
So I got a lot of work to do.
We're going to start tonight.
- Sorry, everybody.
We couldn't serve you guys, today.
We will see you guys in two nights, OK?
And we'll make it up. I promise.
- We're all sorry, guys.
- Sabrina, I think did get overwhelmed.
I kind of felt like we weren't able to perform
as well as we could have.
But I don't think it was a complete failure.
The kitchen did pump out food.
We just weren't able to keep up with the demand.
It would be nice if we had some systems, in place,
in order to help us keep up with the demand like that.
[somber music]
- So Jon and I met.
And we recognized speed was a challenge last night.
So what we've done is gone ahead and figured out a way to make
this drink faster for you.
This cocktail will be fully batched for you.
You'll be able to pour it right into a carafe
and serve it, tableside, for your customers.
This is our spin on the old fashioned.
We have our partner, Twisted Alchemy, has demerara syrup.
So we're going to use a quarter ounce of demerara syrup,
one dash of Creole, one of Angostura,
and one of orange, two ounces of our bourbon.
We're going to add our ice, and then we're going to stir it.
You want to feel the drink getting colder.
What's going to make your drink a little bit different
is clear ice.
We have partnered with Ghost Ice Cube--
crystal-clear every single time.
Place a nice orange slice, and we're
going to smoke this cocktail with some nice cinnamon bark,
infuse that smoke, right in, bring
it right over to the customer, remove the smoke top.
Here, we have the rising storm.
[happy music]
- That's good. (OFF) TROY CLARKE: All right.
We got a lot of work to do.
You guys committed? (OFF) MARLEEN: Yes.
SABRINA: Yes.
- Ready to do this?
- Ready to go. (ON) AJ CABRAL: Yeah.
- Yeah. (ON) TROY CLARKE: All right.
Let's go. (OFF) SABRINA: Let's go.
[hip hop music]
JASON: Hi, Chef.
- How are we doing?
- Doing good.
- Stress test?
It went well for the kitchen.
They both were hustling.
They both got great work ethic.
They just need some more knowledge.
So I want to focus on taking fresh ingredients,
playing with the heritage of Mexico and Native America,
and make a dish that's simple but delicious.
All right, so we're going to do a play on frybread,
utilizing what we have here, delicious and fresh,
but something that you can expedite very quickly.
So first of all, I'm going to put a little oil,
my masa dough here.
I'm going to give them a little brush, as well, a little salt.
We're going to go right into our TurboChef.
And that just gets them hot and toasted.
We'll set our plate here.
Pull those out, see?
There's a little color there.
So now we're going to put a little bit
of our chipotle crema, kind of like we did the quesadilla,
and then some bison.
Put it right on top.
It's a very lean meat.
We took some red chilies and spices and garlic and onion,
cooked that up.
Plate it right on there, with some pico de gallo,
cilantro, queso fresco.
And there you have it, rustic, delicious frybread taco.
Layers of flavor, but also layers of texture.
- Good.
It's very good.
[suspenseful music]
- I haven't dropped a white flag in a very,
very long time in Bar Rescue.
We got nothing right, except Lupe in the kitchen.
The issue is, can Sabrina run this bar?
How you doing?
How are you?
- Good.
- So what did you think about last night?
- Last night, it was a good-- another test
to kind of prove that we need some systems in place,
a little more organization.
- What do you think about yesterday?
- It was different. It was challenging.
It was very hectic.
- What did you learn this week about yourself,
as a business person?
- I still have a lot to learn,
taking in what people are telling you,
and learn from it, for one.
I'm sorry.
JON TAFFER: It's OK.
- Just-- this just been a very hard journey,
for me, for our family.
(EMOTIONALLY) Finesse is my outlet to, you know--
to help me get over a lot of stuff,
especially the loss of my dad.
And you know, you can only do so much for a family member.
I get that, you know?
And yes, maybe I had some excuses.
But my brother put his heart and soul into the lounge.
So I'm learning to just take it in
and don't be queen of excuses.
- You both need each other more than ever.
He needs you to help his investment.
And if we lose this money, he's screwed, right?
- Yeah.
- And you need him to help rebuild your life
and give you back the confidence that life took away from you.
- For sure.
He had to do what he had to do.
And I'm trying to learn how to accept that.
But this is what we needed.
We needed some, maybe, one on one and move forward,
so we can grow, and you know, patch
and make mom and dad happy.
JON TAFFER: And we keep that family
legacy alive, right?
- Yes.
- So what do you have to say to your sister?
- You did good last night,
you know, with the little bit of training we had.
You did great.
And I'm really proud.
JON TAFFER: You want to fight for this now, don't you?
- For sure.
- You have her back.
She has yours.
I want to tell you, I'm very proud of you, also.
SABRINA: Thank you.
- You've really shown me great heart,
you know, great soul.
OK.
I got a bar to build.
I got to go to work, OK? (ON) AJ CABRAL: Thank you.
- Thank you.
- Get some rest tonight.
You're going to need it. (OFF) SABRINA: Thanks.
- All right.
[suspenseful music]
[cheering, applause]
AJ CABRAL: Hey, everybody.
[applause]
- Marleen, you are in the middle--
- (LAUGHING) Yes.
- --right, of your brother
and sister, who you adore.
- Yes, I do.
- Fighting with each other--
do you actually see and feel a difference between them?
- Yes. Yeah.
It's lovely.
- That's wonderful.
How does that feel, Sabrina?
- It feels great.
- I see how much the love
and respect from your brother and your sister mean to you.
- Definitely. (ON) JON TAFFER: AJ.
- Yes, sir?
- You know, you looked at me,
when I got here, with pain in your face.
So you're in the hole $240,000.
I hope, today, you feel that weight lift off your shoulders.
And you're going to help them do it, aren't you?
- Yes, I am.
- OK, guys, here we go.
You ready?
[cheering]
1, 2, 3.
[cheering]
- OK, guys. Here we go.
You ready?
Let's hear it.
1, 2, 3.
[cheering]
JASON: '47 Social.
SABRINA: Yep, that's awesome.
- You know, when your grandfather went to Guam
in '47, it was a new beginning.
That '47 represents the same change for you.
I got Signfastic to work all night
long to get the signage done, the lettering
done on the building.
You ready, AJ? (ON) AJ CABRAL: I'm ready.
- All right. Go ahead, guys.
[cheering]
MARLEEN: Oh, my god.
Check this is out.
- Oh, my gosh.
SABRINA: Wow.
Awesome.
Amazing.
I did not expect anything like this.
It's here, bro.
This is what you wanted.
Fresh start.
GARY: Oh, shit.
There goes the bar.
SABRINA: Look.
I didn't even notice the bar there.
- Amazing.
- Look at the tables.
AJ CABRAL: This is awesome.
SABRINA: Our dad would be so proud.
- We have a large hole to climb out of,
but this is a great start.
This is, ideally, everything I really wanted.
This is going to allow us to create a lot of buzz
around town.
- What do you think?
- Breathtaking, man.
I am in awe.
- Are we carrying forth the family legacy?
- Oh, for sure.
- So guys, go ahead, grab a seat.
I want to show you everything. (OFF) SABRINA: Oh, my god.
Look at these chairs.
- All of these tools and supplies,
I got you from barproducts.com.
Then I got Best Buy Restaurant and Equipment Supplies
to provide you the heat lamp in the kitchen, the panini grill,
and all the kitchen supplies.
Unbelievable, right?
- Yes.
- And my favorite.
I got you Skytab POS system and individual hand units.
The Skytab system is the best.
I got you a lifetime subscription to Partender.
In 10 minutes, you can do inventory in a whole bar.
Do you know what phone battery anxiety is?
When your phone's going dead, so I can't stay
and have another drink, right?
[laughter]
Well, I got you a charge fuse unit on the end of the bar.
I got SMG Audio Video guy to overhaul the whole AV system.
There's our Social.
And there's our menu.
So did I give you the tools you need to be successful?
JASON: Yes, sir.
JON TAFFER: Now, back up each other.
Communicate with each other.
We can do this, now.
You ready? (ON) SABRINA: Yes.
- All right. (ON) JON TAFFER: Let's go to it.
- All right.
Welcome, everybody, to '47 Social.
Let's party.
[cheering, party music]
Come on in, yeah.
SABRINA: Welcome to '47 Social.
- Welcome. Welcome.
- Here's our menus, you guys.
Take a minute to look over it.
The Aztec Margarita?
Perfect.
- And that's what we call a Rising Storm.
- I'm hungry right off the bat.
- This one but with rice.
[upbeat music]
- All right.
You got the first one right, J? (OFF) JASON: Yeah
ANTHONY LAMAS: First order is up.
JASON: It was chips and salsa and--
LUPE: And the fried bread.
- Whoops.
You-- glad I saw you.
How are we doing?
- They're a little
bit behind, because they're just trying to get the feel of it.
But I think they're trying to find their groove, right now.
- What do you think?
- I love it. The sun trail is really good.
- And how is that?
- Oh, it's gone.
[upbeat music]
- This one, right here.
- For table six?
JON TAFFER: The systems are starting to work.
We're getting faster and faster by the minute.
In about seven to eight minutes, we'll be caught up.
- I need two sun trails.
- Two sun trails?
This one's ready.
- Come here, one second.
I'm really proud of you.
You're doing great. (ON) SABRINA: Thank you, Jon.
Thank you.
- I've really seen you step up.
- Thank you. (ON) JON TAFFER: OK?
Keep going, guys.
We're almost there.
- All right, Lupe, B1 and B3.
- We're looking good.
We're starting to catch up. Talk to me, guys.
LUPE: Yes, yes. (OFF) ANTHONY LAMAS: They are.
They have a good system going.
They're communicating.
Jason's running and finishing garnishing.
So they're really working great together.
The TurboChef is making everything simplified.
- Yeah. Jason, it's working, isn't it?
- It's amazing.
It's beautiful.
- I am really happy.
Lupe completely stepped up.
The equipment in the kitchen took us over the corner.
Food's coming out accurately.
It's coming out fast.
Jason has been great backup.
No issues in the kitchen.
Doing great back there.
[upbeat music]
Are we buddies now?
- Oh.
- Of course.
- You know, I knew that I couldn't
fix this bar until I fixed you. (ON) AJ CABRAL: Yeah.
- I gave you what you need, right?
You got your tools. You got your sister back, right?
- Yeah. (ON) JON TAFFER: OK.
Now you're set for success.
Now it's up to you, isn't it?
- It definitely is.
- My work's done, guys.
- Thank you very much.
- Ahh. (ON) SABRINA: We appreciate it.
Thank you.
Oh, my goodness, this process, it's been a roller coaster.
Jon, thank you very much for rescuing our bar,
helping our family.
This meant a lot to me, deeply, to my family.
And we don't want to let you down.
I will be not the queen of excuses, anymore.
[hip hop music]
ANNOUNCER: Promotional consideration
provided by Skytab POS, Partender, Signfastic,
barproducts.com, Best Buy Restaurant Equipment, Axis
Apparel, Family Pride Plumbing, Middleton Mixology, Chargefuze,
Greensleeves Steakhouse, Middleby, Twisted Alchemy,
Ghost Ice, Manitowoc, Dynamic Duo Cleaning Company,
SMG Audio Video and Esri.
[audio logo]