1 00:00:00,633 --> 00:00:02,702 - And I was like, oh, OK. 2 00:00:02,702 --> 00:00:04,504 All right. 3 00:00:04,504 --> 00:00:07,407 But I'm surprised I haven't broke an ankle yet. 4 00:00:07,407 --> 00:00:08,341 Peter. 5 00:00:08,341 --> 00:00:11,344 [soda gun spraying] 6 00:00:13,279 --> 00:00:15,215 NARRATOR: For over 30 years, 7 00:00:15,215 --> 00:00:18,184 Jon Taffer has traveled the country, saving hundreds 8 00:00:18,184 --> 00:00:20,320 of bars from failure and ruin. 9 00:00:20,320 --> 00:00:21,821 (OFF) JON TAFFER (VOICEOVER): I started 10 00:00:21,821 --> 00:00:25,158 rescuing bars decades ago because they're part 11 00:00:25,158 --> 00:00:26,292 of the backbone of America. 12 00:00:26,292 --> 00:00:27,794 - Let's go. We're doing it. 13 00:00:27,794 --> 00:00:29,295 We're doing it. 14 00:00:29,295 --> 00:00:31,798 But as the industry continues to explode, 15 00:00:31,798 --> 00:00:37,337 the amount of failing bars is increasing at an alarming rate. 16 00:00:37,337 --> 00:00:40,106 When do I have you say, that's not going to work? 17 00:00:40,106 --> 00:00:42,275 But I can't be everywhere at once, 18 00:00:42,275 --> 00:00:44,277 so I've handpicked some of the nation's 19 00:00:44,277 --> 00:00:45,412 top hospitality experts-- 20 00:00:45,412 --> 00:00:47,380 - You got to interact with guests. 21 00:00:47,380 --> 00:00:49,382 - --to help me lead the charge. 22 00:00:49,382 --> 00:00:51,317 - You don't have a fucking clue 23 00:00:51,317 --> 00:00:52,752 on how to run a bar, do you? 24 00:00:52,752 --> 00:00:55,889 NARRATOR: Now, Jon is sending legendary mixologist 25 00:00:55,889 --> 00:00:58,591 Phil Wills to San Marcos, California, 26 00:00:58,591 --> 00:01:00,560 to rescue Inland Tavern. 27 00:01:00,560 --> 00:01:03,296 - We are determined to raise the bar 28 00:01:03,296 --> 00:01:05,698 and rise to the occasion. 29 00:01:05,698 --> 00:01:09,335 NARRATOR: In 2012, experienced hospitality 30 00:01:09,335 --> 00:01:13,206 industry veteran Pete Zacarias decided to buy a bar 31 00:01:13,206 --> 00:01:14,541 in San Marcos, California. 32 00:01:14,541 --> 00:01:17,177 - I've been in the bar industry, restaurant 33 00:01:17,177 --> 00:01:18,678 industry since I was about 18. 34 00:01:18,678 --> 00:01:22,415 I've been the lead server in a high-end boutique hotel, 35 00:01:22,415 --> 00:01:24,417 been a food and beverage director in a hotel, 36 00:01:24,417 --> 00:01:25,819 kind of done it all. 37 00:01:25,819 --> 00:01:27,720 So I started looking for something that was my own. 38 00:01:27,720 --> 00:01:30,323 [music playing] 39 00:01:31,491 --> 00:01:34,260 So, late 2012, I purchased a British Pub. 40 00:01:34,260 --> 00:01:35,628 It was kind of a San Marcos staple. 41 00:01:35,628 --> 00:01:38,198 NARRATOR: But after Pete took over operation 42 00:01:38,198 --> 00:01:40,667 of the British Pub, he quickly realized 43 00:01:40,667 --> 00:01:44,170 that he wanted a different vibe for his Northern San Diego bar. 44 00:01:44,170 --> 00:01:47,407 - So in 2015, I rebranded to Inland Tavern. 45 00:01:47,407 --> 00:01:48,875 It's a coastal themed bar. 46 00:01:48,875 --> 00:01:51,377 I just wanted to have this really fun, 47 00:01:51,377 --> 00:01:53,513 killer place where you get great food, 48 00:01:53,513 --> 00:01:54,647 great people, good drinks. 49 00:01:54,647 --> 00:01:56,649 NARRATOR: And the bar's rebrand 50 00:01:56,649 --> 00:01:59,452 was initially a hit with the affluent suburban town. 51 00:01:59,452 --> 00:02:00,820 - So amazing, Chef. 52 00:02:00,820 --> 00:02:02,455 [laughter] 53 00:02:02,455 --> 00:02:03,623 When we opened Inland Tavern, we were killing it. 54 00:02:03,623 --> 00:02:05,258 We were really busy. 55 00:02:05,258 --> 00:02:06,693 We were packed for lunch all the way until we closed. 56 00:02:06,693 --> 00:02:09,596 NARRATOR: But in 2020, a massive city 57 00:02:09,596 --> 00:02:12,232 renovation project caused long-term road 58 00:02:12,232 --> 00:02:13,500 closures around the bar. 59 00:02:13,500 --> 00:02:15,635 - The main bridge right behind us has been 60 00:02:15,635 --> 00:02:16,870 out for almost two years now. 61 00:02:16,870 --> 00:02:18,438 It's just a kick to the gut. 62 00:02:18,438 --> 00:02:20,874 NARRATOR: Now, Inland Tavern is struggling 63 00:02:20,874 --> 00:02:22,775 to return to its former glory. 64 00:02:22,775 --> 00:02:24,511 - Always gonna be trouble. 65 00:02:24,511 --> 00:02:26,946 I think Pete needs to take more responsibility, 66 00:02:26,946 --> 00:02:29,949 because he thinks it's a lot of other outside issues 67 00:02:29,949 --> 00:02:31,484 when it's very much in-house. 68 00:02:31,484 --> 00:02:35,455 - We struggle on what kind of restaurant or bar 69 00:02:35,455 --> 00:02:36,456 we're trying to be. 70 00:02:36,456 --> 00:02:38,224 - People don't walk in here 71 00:02:38,224 --> 00:02:40,326 and want dumplings and bao buns with their nachos and wings. 72 00:02:40,326 --> 00:02:42,395 NARRATOR: If things don't change soon, 73 00:02:42,395 --> 00:02:44,330 the days are numbered for Inland Tavern. 74 00:02:44,330 --> 00:02:46,399 - We're losing 18,000 per month. 75 00:02:46,399 --> 00:02:50,904 If nothing changes, I would give Inland Tavern less than a year. 76 00:02:50,904 --> 00:02:53,907 NARRATOR: Before the sun sets on this beach bar dream, 77 00:02:53,907 --> 00:02:57,010 Pete has agreed to pull back the doors, bust open the books, 78 00:02:57,010 --> 00:02:58,278 and make a call for help-- 79 00:02:58,278 --> 00:02:59,879 - I've tried everything. 80 00:02:59,879 --> 00:03:01,481 [laughs] And I am going under. 81 00:03:01,481 --> 00:03:03,550 NARRATOR: --to Bar Rescue. 82 00:03:03,550 --> 00:03:05,318 [air blowing] 83 00:03:05,318 --> 00:03:06,886 - I hate that sound. 84 00:03:06,886 --> 00:03:07,987 It's like mist. 85 00:03:17,372 --> 00:03:18,840 - For this rescue, 86 00:03:18,840 --> 00:03:22,244 I've asked one of my long time experts, Phil Wills, 87 00:03:22,244 --> 00:03:24,646 to lead the charge. 88 00:03:24,646 --> 00:03:27,916 Phil has been helping me rescue bars for almost 10 years. 89 00:03:27,916 --> 00:03:30,685 He's one of the foremost experts in mixology, 90 00:03:30,685 --> 00:03:32,788 and he knows exactly what it takes 91 00:03:32,788 --> 00:03:34,356 to build a loyal clientele. 92 00:03:34,356 --> 00:03:37,259 [music playing] 93 00:03:39,728 --> 00:03:40,862 - Here we go. 94 00:03:40,862 --> 00:03:41,897 (ON) DERRICK TURNER: We're going. 95 00:03:41,897 --> 00:03:42,898 - How are you guys doing? 96 00:03:42,898 --> 00:03:43,765 - Good to see you, Phil. 97 00:03:43,765 --> 00:03:45,200 - Good. Yes, sir. 98 00:03:45,200 --> 00:03:46,768 - I've seen Phil grow as a real leader 99 00:03:46,768 --> 00:03:49,604 in the hospitality industry, and I can't think of a better 100 00:03:49,604 --> 00:03:51,439 person to rescue this bar. 101 00:03:51,439 --> 00:03:52,774 PHIL WILLS: All right, guys. 102 00:03:52,774 --> 00:03:54,409 So this is it. 103 00:03:54,409 --> 00:03:55,644 Inland Tavern. 104 00:03:55,644 --> 00:03:58,847 And the whole theme of it, get this-- 105 00:03:58,847 --> 00:04:00,315 it's a coastal beach bar-- 106 00:04:00,315 --> 00:04:01,750 - [chuckles] (ON) JENNIFER MURPHY: What? 107 00:04:01,750 --> 00:04:03,285 - --but Inland. (OFF) JENNIFER MURPHY: Wait. 108 00:04:03,285 --> 00:04:04,486 Hold on. 109 00:04:04,486 --> 00:04:08,223 Inland Tavern is a coastal beach bar? 110 00:04:08,223 --> 00:04:09,224 - Yes. 111 00:04:09,224 --> 00:04:10,926 - Make that make sense. 112 00:04:10,926 --> 00:04:13,762 NARRATOR: For the kitchen, Jon brings in Chef Jennifer 113 00:04:13,762 --> 00:04:17,432 Murphy, a 15-year veteran of Las Vegas fine dining 114 00:04:17,432 --> 00:04:19,801 who has overseen kitchens at the Bellagio, 115 00:04:19,801 --> 00:04:21,536 MGM Grand, and Caesars Palace. 116 00:04:21,536 --> 00:04:23,839 - Look at the outside of this place, guys. 117 00:04:23,839 --> 00:04:25,874 It's very drab, a lot of dark colors. 118 00:04:25,874 --> 00:04:28,009 There's nothing that really pulls your attention. 119 00:04:28,009 --> 00:04:28,910 You see that on the lefthand side? 120 00:04:28,910 --> 00:04:30,412 Looks like a-- 121 00:04:30,412 --> 00:04:31,313 JENNIFER MURPHY: Is that a telephone booth? 122 00:04:31,313 --> 00:04:32,447 DERRICK TURNER: [laughs] 123 00:04:32,447 --> 00:04:33,882 PHIL WILLS: That's kind of odd. 124 00:04:33,882 --> 00:04:34,883 That doesn't really make sense with an Inland Tavern. 125 00:04:34,883 --> 00:04:36,251 - It's giving pub vibes. 126 00:04:36,251 --> 00:04:36,852 Right? (ON) PHIL WILLS: Yeah, yeah. 127 00:04:36,852 --> 00:04:38,520 Exactly. Exactly. 128 00:04:38,520 --> 00:04:40,755 NARRATOR: For the bar Jon brings in Derrick Turner, 129 00:04:40,755 --> 00:04:43,959 a mixologist from New York City who's named a top 10 130 00:04:43,959 --> 00:04:45,927 bartender by Time Out Magazine. 131 00:04:45,927 --> 00:04:47,762 Derrick has worked with both craft 132 00:04:47,762 --> 00:04:50,899 spirit brands and major breweries across the country. 133 00:04:50,899 --> 00:04:52,934 - All right, guys, so here's Pete. 134 00:04:52,934 --> 00:04:54,469 - How you doing, man? 135 00:04:54,469 --> 00:04:56,371 - [bleep], dude. 136 00:04:56,371 --> 00:04:58,940 I'm like, infinitely tired these days. 137 00:04:58,940 --> 00:05:02,277 PHIL WILLS: He's in debt $800,000. 138 00:05:02,277 --> 00:05:03,345 - Jeez. 139 00:05:03,345 --> 00:05:05,881 - That's $800,000. 140 00:05:05,881 --> 00:05:07,949 - That's absolutely terrifying. 141 00:05:07,949 --> 00:05:09,384 - [laughs] 142 00:05:09,384 --> 00:05:10,652 - I wouldn't be able to sleep at night. 143 00:05:10,652 --> 00:05:11,686 - I mean, are you kidding me right now? 144 00:05:11,686 --> 00:05:12,721 - At all. 145 00:05:12,721 --> 00:05:14,522 - Are you doing good, hun? 146 00:05:14,522 --> 00:05:15,590 OK. 147 00:05:15,590 --> 00:05:18,026 - Pete bought this bar in 2012, 148 00:05:18,026 --> 00:05:21,396 and he changed it into this, the Inland Tavern. 149 00:05:21,396 --> 00:05:24,866 So he tried to bring, you know, that beach vibe to this place. 150 00:05:24,866 --> 00:05:27,369 And what about this place speaks beach? 151 00:05:27,369 --> 00:05:28,536 - Nothing. 152 00:05:28,536 --> 00:05:29,571 (OFF) JENNIFER MURPHY: I wouldn't 153 00:05:29,571 --> 00:05:30,305 have picked up on that at all. 154 00:05:30,305 --> 00:05:31,840 PHIL WILLS: No. 155 00:05:31,840 --> 00:05:34,309 What's crazy is that Pete has a fine dining background. 156 00:05:34,309 --> 00:05:37,045 So you would think that he would know what to do 157 00:05:37,045 --> 00:05:38,680 with a small place like this. 158 00:05:38,680 --> 00:05:39,915 Should be a cakewalk, right? 159 00:05:39,915 --> 00:05:41,783 (ON) DERRICK TURNER: Clearly not. 160 00:05:41,783 --> 00:05:43,051 - Doing good, guys? 161 00:05:43,051 --> 00:05:44,486 PATRON: Good, thank you. 162 00:05:44,486 --> 00:05:46,688 - That's one of your bartenders, Paul. 163 00:05:46,688 --> 00:05:48,356 - First of all-- 164 00:05:48,356 --> 00:05:49,491 And I guess 165 00:05:49,491 --> 00:05:50,825 he's a decent bartender, who knows? 166 00:05:50,825 --> 00:05:52,827 We have to watch him 167 00:05:52,827 --> 00:05:54,796 - Now, Cara's another bartender. 168 00:05:54,796 --> 00:05:56,798 She's been here for about three years now. 169 00:05:56,798 --> 00:05:58,566 Looks like she has a little bit of, like, 170 00:05:58,566 --> 00:06:00,402 an authoritarian attitude with her? 171 00:06:00,402 --> 00:06:01,670 DERRICK TURNER: For sure. 172 00:06:01,670 --> 00:06:02,737 - Hands on the hip, she's kind of like-- 173 00:06:02,737 --> 00:06:03,872 DERRICK TURNER: She's in charge. 174 00:06:03,872 --> 00:06:05,006 - She looks like the boss, yeah. 175 00:06:05,006 --> 00:06:06,875 - So those are our two bartenders. 176 00:06:06,875 --> 00:06:09,477 And then, down here, you can see that's our chef. 177 00:06:09,477 --> 00:06:11,079 - 15-minute timer. 178 00:06:11,079 --> 00:06:12,747 - That's Corey. 179 00:06:12,747 --> 00:06:15,550 Corey is an executive chef, and he's been 180 00:06:15,550 --> 00:06:18,853 doing this for a long time. 181 00:06:18,853 --> 00:06:20,388 Looks like he has some decent skills. 182 00:06:20,388 --> 00:06:21,756 - Yeah. 183 00:06:21,756 --> 00:06:23,625 PHIL WILLS: So for recon tonight, we have Chris 184 00:06:23,625 --> 00:06:25,360 and we have Owen. 185 00:06:25,360 --> 00:06:27,562 And they're both professional beach volleyball players, 186 00:06:27,562 --> 00:06:30,098 so they really know what a beach vibe is supposed to be like. 187 00:06:30,098 --> 00:06:31,366 - What are we drinking, guys? 188 00:06:31,366 --> 00:06:32,300 - Can we see a menu? 189 00:06:32,300 --> 00:06:33,068 PAUL: Yeah. (ON) CHRIS SHAFFER: Awesome. 190 00:06:33,068 --> 00:06:34,436 Yeah. 191 00:06:34,436 --> 00:06:35,904 - We got food menus, but we don't 192 00:06:35,904 --> 00:06:37,572 necessarily have drink menus. (ON) CHRIS SHAFFER: OK. 193 00:06:37,572 --> 00:06:39,074 - If you scan the back, it'll show some of the beers. 194 00:06:39,074 --> 00:06:41,376 If not, I got it all memorized, so I can help you out. 195 00:06:41,376 --> 00:06:42,811 - Where's the menu? 196 00:06:42,811 --> 00:06:44,813 A simple menu doesn't have to be 18 cocktails. 197 00:06:44,813 --> 00:06:47,415 It could be five cocktails, something that's theirs. 198 00:06:47,415 --> 00:06:48,550 - Absolutely. 199 00:06:48,550 --> 00:06:49,918 - Wait, what's-- what's your some 200 00:06:49,918 --> 00:06:51,619 of your favorites? (ON) CARA: What's your base? 201 00:06:51,619 --> 00:06:52,954 - I'll go whiskey first. 202 00:06:52,954 --> 00:06:54,389 CARA: Whiskey? You want an old fashioned? 203 00:06:54,389 --> 00:06:55,724 - Sure. Old fashioned is great. 204 00:06:55,724 --> 00:06:57,926 OWEN KARLENZIG: I'll do a spicy marg. 205 00:06:57,926 --> 00:06:59,461 - Spicy marg? (OFF) OWEN KARLENZIG: Yeah. 206 00:06:59,461 --> 00:07:00,662 - You got it. (ON) PHIL WILLS: Look at Pete. 207 00:07:00,662 --> 00:07:02,030 Is he managing the place? 208 00:07:02,030 --> 00:07:04,632 - Dude, that's so great. 209 00:07:04,632 --> 00:07:06,134 That was the funniest text, dude. 210 00:07:06,134 --> 00:07:07,168 - Or is he just walking 211 00:07:07,168 --> 00:07:08,636 around socializing with people? 212 00:07:08,636 --> 00:07:10,538 JENNIFER MURPHY: If he's not managing 213 00:07:10,538 --> 00:07:13,708 and there's no bar manager, who's in charge of this place? 214 00:07:13,708 --> 00:07:14,809 It's just a free for all. 215 00:07:14,809 --> 00:07:15,710 - Clearly, nobody's 216 00:07:15,710 --> 00:07:16,611 in charge of this place. 217 00:07:16,611 --> 00:07:18,847 - Here's some jalapenos. 218 00:07:18,847 --> 00:07:21,549 DERRICK TURNER: OK, so she's making a spicy margarita. 219 00:07:21,549 --> 00:07:23,051 - How do you like those knife skills? 220 00:07:23,051 --> 00:07:24,185 - That's crazy. 221 00:07:24,185 --> 00:07:26,054 - [laughs] Is that a steak knife? 222 00:07:26,054 --> 00:07:27,455 [laughter] 223 00:07:27,455 --> 00:07:28,423 (OFF) DERRICK TURNER: It has to be. 224 00:07:28,423 --> 00:07:29,457 - She's using a steak 225 00:07:29,457 --> 00:07:30,525 knife to cut up the jalapenos. 226 00:07:30,525 --> 00:07:31,693 JENNIFER MURPHY: And those nails. 227 00:07:31,693 --> 00:07:32,961 (OFF) DERRICK TURNER: Oh, come on. 228 00:07:32,961 --> 00:07:34,629 - Oh, no. (OFF) DERRICK TURNER: Come on. 229 00:07:34,629 --> 00:07:35,196 That's nice bacteria underneath your jalapenos for you. 230 00:07:35,196 --> 00:07:36,197 PHIL WILLS: Mm. 231 00:07:36,197 --> 00:07:37,899 That's going to be so good. 232 00:07:37,899 --> 00:07:39,734 DERRICK TURNER: It seems like there's 233 00:07:39,734 --> 00:07:40,735 no measurement at all. 234 00:07:40,735 --> 00:07:42,837 She's just squirting away. 235 00:07:42,837 --> 00:07:44,706 - You know what's interesting 236 00:07:44,706 --> 00:07:47,976 to me is that they keep working out of this one side. 237 00:07:47,976 --> 00:07:50,712 And if I'm not mistaken, there's a whole 'nother well that they 238 00:07:50,712 --> 00:07:51,946 could be working out of. 239 00:07:51,946 --> 00:07:55,617 Looks like the one well is not working. 240 00:07:56,684 --> 00:07:58,887 She's making a beat right now with that tin. 241 00:07:58,887 --> 00:08:01,856 [music playing] 242 00:08:03,758 --> 00:08:05,627 - What's that? You're joking, right? 243 00:08:05,627 --> 00:08:06,761 - That's a hazard. 244 00:08:06,761 --> 00:08:07,962 Not even knowing how to open a tin? 245 00:08:07,962 --> 00:08:09,164 - Amateur hour here. 246 00:08:09,164 --> 00:08:10,632 - So-- so clearly, these bartenders 247 00:08:10,632 --> 00:08:11,000 aren't trained. 248 00:08:11,000 --> 00:08:11,699 aren't trained. 249 00:08:11,699 --> 00:08:13,001 DERRICK TURNER: Oh, guess what? 250 00:08:13,001 --> 00:08:14,602 No strainer. 251 00:08:14,602 --> 00:08:15,904 There's no-- oh, so you have the dirty ice that's 252 00:08:15,904 --> 00:08:17,939 going inside the new cocktail, because you 253 00:08:17,939 --> 00:08:19,107 have no proper strainer. 254 00:08:19,107 --> 00:08:21,042 - You know, one thing I noticed 255 00:08:21,042 --> 00:08:23,812 is that Pete looks like he's just kind of lost right now. 256 00:08:23,812 --> 00:08:26,681 He's an owner that doesn't know how to manage his own bar. 257 00:08:26,681 --> 00:08:27,615 - Spicy. 258 00:08:27,615 --> 00:08:28,850 - Thank you. 259 00:08:28,850 --> 00:08:30,485 - No problem. 260 00:08:30,485 --> 00:08:31,686 - This is going to be interesting. 261 00:08:31,686 --> 00:08:33,221 Let me-- let me listen to these guys. 262 00:08:33,221 --> 00:08:34,756 - Cheers, dude. 263 00:08:34,756 --> 00:08:36,191 - Salud. 264 00:08:36,191 --> 00:08:37,592 [sighs] 265 00:08:38,193 --> 00:08:39,461 - [laughs] 266 00:08:40,762 --> 00:08:43,164 That can't be good. 267 00:08:43,164 --> 00:08:44,666 [laughs] 268 00:08:44,666 --> 00:08:45,500 - It's kind of gross. 269 00:08:45,500 --> 00:08:46,267 [laughter] 270 00:08:46,267 --> 00:08:47,869 - It's kind of gross. 271 00:08:47,869 --> 00:08:49,270 PAUL: Did you guys want to do any food? 272 00:08:49,270 --> 00:08:50,705 - Yeah, can we do the ahi poke? 273 00:08:50,705 --> 00:08:51,539 PAUL: OK. 274 00:08:51,539 --> 00:08:52,774 - And then I'll 275 00:08:52,774 --> 00:08:53,808 take the lemongrass chicken dumplings. 276 00:08:53,808 --> 00:08:54,876 PAUL: OK. 277 00:08:54,876 --> 00:08:55,977 - And a double smashburger. 278 00:08:55,977 --> 00:08:57,512 - All right. No worries, guys. 279 00:08:57,512 --> 00:08:58,012 Get that going. (ON) CHRIS SHAFFER: Thank you. 280 00:08:58,012 --> 00:08:59,147 - Cheers. 281 00:08:59,147 --> 00:09:00,615 - I'm looking at the menu here. 282 00:09:00,615 --> 00:09:03,184 Dumplings, and poke, and ceviche-- 283 00:09:03,184 --> 00:09:04,719 I'm confused, man. 284 00:09:04,719 --> 00:09:06,187 It's all over the place. (ON) PHIL WILLS: Yeah. 285 00:09:06,187 --> 00:09:08,556 Obviously, there's no identity to what they're doing. 286 00:09:08,556 --> 00:09:12,026 Let's check out Corey and hear in the kitchen. 287 00:09:12,026 --> 00:09:14,863 Corey's our executive chef, so he should 288 00:09:14,863 --> 00:09:16,998 have executive chef tendencies. 289 00:09:16,998 --> 00:09:19,067 The first thing you do when you go into the kitchen 290 00:09:19,067 --> 00:09:20,635 is you put on gloves. 291 00:09:20,635 --> 00:09:22,604 I don't see any gloves on this guy. 292 00:09:22,604 --> 00:09:24,139 - I think I only have one more 293 00:09:24,139 --> 00:09:25,673 dumpling left tonight, Pete. 294 00:09:25,673 --> 00:09:28,276 - OK. 295 00:09:28,276 --> 00:09:30,178 - Is that the cooler? 296 00:09:30,178 --> 00:09:32,013 Is that a cooler with kegs everywhere? 297 00:09:32,013 --> 00:09:33,047 (OFF) DERRICK TURNER: Oh, my gosh. 298 00:09:33,047 --> 00:09:34,716 PHIL WILLS: Are you serious? 299 00:09:34,716 --> 00:09:36,618 JENNIFER MURPHY: I have never seen anything like that. 300 00:09:36,618 --> 00:09:37,852 What in the world? 301 00:09:37,852 --> 00:09:40,288 - You can't organize your own cooler? 302 00:09:40,288 --> 00:09:41,723 That's a health hazard. 303 00:09:41,723 --> 00:09:42,924 That's going to get an employee hurt. 304 00:09:42,924 --> 00:09:43,958 (OFF) JENNIFER MURPHY: There's Corey 305 00:09:43,958 --> 00:09:45,593 plating up with his bare hands. 306 00:09:45,593 --> 00:09:48,329 I haven't seen him wash his hands once. 307 00:09:48,329 --> 00:09:49,664 This is not safe. 308 00:09:49,664 --> 00:09:51,266 - He's going to get 309 00:09:51,266 --> 00:09:53,001 somebody sick back there if he continues to operate like this. 310 00:09:53,001 --> 00:09:55,570 And Big Pete is just walking around watching 311 00:09:55,570 --> 00:09:57,872 his money go down the drain, not doing anything about it. 312 00:09:57,872 --> 00:09:59,340 You ready to go into the bar? (OFF) DERRICK TURNER: I'm ready. 313 00:09:59,340 --> 00:10:00,175 - You go into the kitchen. 314 00:10:00,175 --> 00:10:01,576 You go into the bar. 315 00:10:01,576 --> 00:10:03,011 I'm going to have a talk with Pete. 316 00:10:03,011 --> 00:10:03,845 Let's go. 317 00:10:03,845 --> 00:10:05,847 [music playing] 318 00:10:05,847 --> 00:10:08,683 - Just get the bridge open now. 319 00:10:08,683 --> 00:10:10,785 I mean, that's what's the hard part. 320 00:10:16,191 --> 00:10:17,592 How are you doing? (ON) PHIL WILLS: Phil Wills. 321 00:10:17,592 --> 00:10:18,760 - How are you, pal? 322 00:10:18,760 --> 00:10:20,295 DERRICK TURNER: So Jon sent us here. 323 00:10:20,295 --> 00:10:21,329 You got a second to talk? (ON) PETE ZACARIAS: Let's do it. 324 00:10:21,329 --> 00:10:22,764 - Come on, Pete. 325 00:10:22,764 --> 00:10:24,265 PETE ZACARIAS: Yeah. 326 00:10:24,265 --> 00:10:25,833 - There we go. 327 00:10:25,833 --> 00:10:27,368 - So Jon said that you 328 00:10:27,368 --> 00:10:28,836 had a lot of problems going on. (ON) PETE ZACARIAS: Yeah. 329 00:10:28,836 --> 00:10:30,138 - And he's really worried about it. 330 00:10:30,138 --> 00:10:31,806 So he called me up and he asked me 331 00:10:31,806 --> 00:10:32,874 to come down and help you out. (ON) PETE ZACARIAS: OK. 332 00:10:32,874 --> 00:10:34,209 - From what Jon has told me, 333 00:10:34,209 --> 00:10:35,210 you've been in the business for a long time. 334 00:10:35,210 --> 00:10:36,678 - Yeah. 335 00:10:36,678 --> 00:10:37,679 I mean, you know, I opened a restaurant 336 00:10:37,679 --> 00:10:38,880 with a good friend of mine. 337 00:10:38,880 --> 00:10:40,615 We won Best New Restaurant by the CRA. 338 00:10:40,615 --> 00:10:41,716 Yeah. (ON) PHIL WILLS: Wow. 339 00:10:41,716 --> 00:10:43,284 - Yeah. 340 00:10:43,284 --> 00:10:46,154 And then the recession hit, and that actually went under. 341 00:10:46,154 --> 00:10:48,690 And then finally, it just came to this point where I said, 342 00:10:48,690 --> 00:10:50,191 it's just kind of time to do my own thing. 343 00:10:50,191 --> 00:10:51,859 - This is what I don't understand. 344 00:10:51,859 --> 00:10:53,828 You won Best Restaurant in San Diego. 345 00:10:53,828 --> 00:10:55,830 You have fine dining experience. (ON) PETE ZACARIAS: Yes. 346 00:10:55,830 --> 00:10:57,298 - And I'm wondering 347 00:10:57,298 --> 00:10:59,334 that if you have so much experience, why am I standing 348 00:10:59,334 --> 00:11:01,135 in your business right now? 349 00:11:01,135 --> 00:11:03,071 - I don't have the answer for you. 350 00:11:03,071 --> 00:11:04,005 - No. 351 00:11:04,005 --> 00:11:04,772 - I honestly don't. 352 00:11:04,772 --> 00:11:06,040 - No. 353 00:11:06,040 --> 00:11:07,208 Well, we're going to find out the answer. 354 00:11:07,208 --> 00:11:08,343 - I hope so. (OFF) PHIL WILLS: Right? 355 00:11:08,343 --> 00:11:09,210 - Yeah. (ON) PHIL WILLS: Let's go. 356 00:11:09,210 --> 00:11:10,245 - You can see all 357 00:11:10,245 --> 00:11:12,280 the mold and mildew back here. 358 00:11:12,280 --> 00:11:13,881 - It's disgusting. 359 00:11:13,881 --> 00:11:15,683 - It's not disgusting. 360 00:11:15,683 --> 00:11:17,352 It's dangerous. (OFF) PHIL WILLS: Hey, Jen. 361 00:11:17,352 --> 00:11:18,720 JENNIFER MURPHY: Hi. (OFF) PETE ZACARIAS: Hi. 362 00:11:18,720 --> 00:11:19,420 (ON) JENNIFER MURPHY: Jen Murphy. 363 00:11:19,420 --> 00:11:20,121 - Pete. How are you? 364 00:11:20,121 --> 00:11:21,389 - I'm OK. 365 00:11:21,389 --> 00:11:22,890 I'm very concerned about your operation. 366 00:11:22,890 --> 00:11:24,359 I mean, one, we've been watching your chef. 367 00:11:24,359 --> 00:11:25,293 - OK. 368 00:11:25,293 --> 00:11:26,728 - He has not washed 369 00:11:26,728 --> 00:11:28,896 his hands one single time. 370 00:11:28,896 --> 00:11:32,267 Handling raw ground meat, then handling raw tuna poke, 371 00:11:32,267 --> 00:11:34,202 touching everything-- cross-contaminations 372 00:11:34,202 --> 00:11:36,170 all across this whole kitchen. (ON) PHIL WILLS: OK. 373 00:11:36,170 --> 00:11:37,905 All right. Well, you know what, Pete? 374 00:11:37,905 --> 00:11:39,774 At one time, did you ever say, hey, Corey, 375 00:11:39,774 --> 00:11:41,809 guess what, you might want to put on some gloves? 376 00:11:41,809 --> 00:11:43,845 - I wasn't really focusing on his hands. 377 00:11:43,845 --> 00:11:44,912 - These are the small things 378 00:11:44,912 --> 00:11:46,047 you got to start looking at. 379 00:11:46,047 --> 00:11:47,815 Because if you don't, that dollar 380 00:11:47,815 --> 00:11:50,018 amount that you're in debt is going to continue to go up. 381 00:11:50,018 --> 00:11:50,852 - This is all you have? 382 00:11:50,852 --> 00:11:51,719 - Correct. 383 00:11:51,719 --> 00:11:52,720 - That's crazy. 384 00:11:52,720 --> 00:11:53,721 - How's this bar looking? 385 00:11:53,721 --> 00:11:55,223 - It's not looking good. 386 00:11:55,223 --> 00:11:58,192 It's just dirty, trash, bottles not cleaned. 387 00:11:58,192 --> 00:11:59,227 That's crazy. 388 00:11:59,227 --> 00:12:00,762 Like this-- you got to see this. 389 00:12:00,762 --> 00:12:02,430 You got to see this. 390 00:12:02,430 --> 00:12:03,798 Oh, come on. 391 00:12:03,798 --> 00:12:04,432 Look at it. 392 00:12:04,432 --> 00:12:05,767 Look at that. 393 00:12:05,767 --> 00:12:08,469 How can you not see that? 394 00:12:08,469 --> 00:12:11,105 - What the [bleep]? 395 00:12:11,105 --> 00:12:12,907 Anybody have anything from the soda gun? 396 00:12:12,907 --> 00:12:15,209 You probably have a bunch of this inside of your bellies 397 00:12:15,209 --> 00:12:16,878 right now. And I apologize, guys. 398 00:12:19,998 --> 00:12:21,900 [intense music] 399 00:12:21,900 --> 00:12:23,368 - What the [bleep]? 400 00:12:23,368 --> 00:12:25,203 Anybody have anything from the soda gun? 401 00:12:25,203 --> 00:12:27,505 You probably have a bunch of this inside of your bellies 402 00:12:27,505 --> 00:12:29,107 right now. 403 00:12:29,107 --> 00:12:30,508 And I apologize, guys. Do you know what this is? 404 00:12:30,508 --> 00:12:31,743 PETE ZACARIAS: I do. (ON) PHIL WILLS: What is it? 405 00:12:31,743 --> 00:12:32,911 - It's runoff from the gun. 406 00:12:32,911 --> 00:12:33,945 - No. 407 00:12:33,945 --> 00:12:35,213 It's laziness, is what it is. 408 00:12:35,213 --> 00:12:37,048 It's just one other thing that I just-- 409 00:12:37,048 --> 00:12:38,817 I can't get my head around. 410 00:12:38,817 --> 00:12:39,484 Walk back this way. 411 00:12:39,484 --> 00:12:42,387 [music playing] 412 00:12:46,424 --> 00:12:48,026 What's going on in here? 413 00:12:48,026 --> 00:12:50,428 PETE ZACARIAS: Our walk-in doubles as a keg storage 414 00:12:50,428 --> 00:12:51,996 and a walk-in for the kitchen. 415 00:12:51,996 --> 00:12:52,964 - How is somebody supposed 416 00:12:52,964 --> 00:12:54,432 to get a pineapple up there? 417 00:12:54,432 --> 00:12:55,500 They're going to have to crawl over these kegs, right? 418 00:12:55,500 --> 00:12:56,334 PETE ZACARIAS: They have to. 419 00:12:56,334 --> 00:12:57,202 Yes, they have to. 420 00:12:57,202 --> 00:12:58,803 - What if somebody 421 00:12:58,803 --> 00:13:00,338 slips in between those kegs and breaks an ankle? 422 00:13:00,338 --> 00:13:03,308 You know how easy of a fix this is if you just stack [bleep] 423 00:13:03,308 --> 00:13:05,076 up and put everything in order? 424 00:13:05,076 --> 00:13:06,811 How many establishments have you worked 425 00:13:06,811 --> 00:13:08,279 at that things were in order? 426 00:13:08,279 --> 00:13:09,414 - Just about all of 'em. 427 00:13:09,414 --> 00:13:10,815 - The one where you 428 00:13:10,815 --> 00:13:12,250 run the Best Restaurant in California, 429 00:13:12,250 --> 00:13:13,918 was everything in order? (ON) PETE ZACARIAS: It was. 430 00:13:13,918 --> 00:13:15,320 - So all of this experience 431 00:13:15,320 --> 00:13:16,821 that you have going on-- (ON) PETE ZACARIAS: Yeah. 432 00:13:16,821 --> 00:13:19,023 - --why wouldn't you implement it here? 433 00:13:19,023 --> 00:13:24,229 And you wouldn't be losing $800,000. 434 00:13:24,229 --> 00:13:26,197 - I'm fairly hands-on here. 435 00:13:26,197 --> 00:13:28,032 I'm here about five days a week. (ON) PHIL WILLS: OK. 436 00:13:28,032 --> 00:13:29,234 - I'm not trying to make an excuse, 437 00:13:29,234 --> 00:13:30,869 but there is a lot on my plate. 438 00:13:30,869 --> 00:13:34,539 And, you know, I try and do my best with what I can. 439 00:13:34,539 --> 00:13:36,040 - All right, Pete. 440 00:13:36,040 --> 00:13:37,509 This is what's gonna happen. 441 00:13:37,509 --> 00:13:39,377 We are gonna come back tomorrow. (ON) PETE ZACARIAS: OK. 442 00:13:39,377 --> 00:13:41,079 - We are gonna sit down with your staff. 443 00:13:41,079 --> 00:13:43,214 Because I need to find out what is going 444 00:13:43,214 --> 00:13:45,183 to light a fire under your [bleep]. (ON) PETE ZACARIAS: OK. 445 00:13:45,183 --> 00:13:46,551 - Because everything 446 00:13:46,551 --> 00:13:48,953 that you've told me is just an excuse of why 447 00:13:48,953 --> 00:13:50,188 your business is failing. 448 00:13:50,188 --> 00:13:51,289 Let's get out of here, Jen. 449 00:13:51,289 --> 00:13:53,992 [music playing] 450 00:13:53,992 --> 00:13:55,493 Derrick, let's go ahead and roll, man. 451 00:14:00,832 --> 00:14:02,834 - You've been on this [bleep], right? 452 00:14:02,834 --> 00:14:03,501 - I've been wiping them down. 453 00:14:03,501 --> 00:14:05,003 - I know you have. 454 00:14:05,003 --> 00:14:06,604 - I wipe them down every shift, pretty much. 455 00:14:06,604 --> 00:14:08,206 - Feel good to me. 456 00:14:08,206 --> 00:14:09,607 - It's not even that dirty. 457 00:14:09,607 --> 00:14:12,143 - To have an interaction for about three 458 00:14:12,143 --> 00:14:14,045 and a half minutes, and to try and explain 459 00:14:14,045 --> 00:14:15,613 everything that's happened in this [bleep] 460 00:14:15,613 --> 00:14:17,849 place, is not ideal. 461 00:14:17,849 --> 00:14:19,450 So I don't really appreciate the fact 462 00:14:19,450 --> 00:14:21,319 that someone's going to come in here to tell me what the hell 463 00:14:21,319 --> 00:14:23,054 I'm doing wrong when he has no [bleep] 464 00:14:23,054 --> 00:14:26,090 idea what I'm doing in here, how hard we're all working. 465 00:14:26,090 --> 00:14:27,125 No. 466 00:14:27,125 --> 00:14:30,295 I-- I can't take that right now. 467 00:14:30,295 --> 00:14:33,264 [music playing] 468 00:14:38,036 --> 00:14:40,371 PETE ZACARIAS: How are you feeling about last night? 469 00:14:40,371 --> 00:14:42,307 - Still feeling pretty disappointed, 470 00:14:42,307 --> 00:14:44,309 but just really hoping that today's a new day. 471 00:14:44,309 --> 00:14:46,077 - I can just tell you this, man. 472 00:14:46,077 --> 00:14:47,278 I know you. (OFF) COREY: Yeah. 473 00:14:47,278 --> 00:14:48,279 - And you wouldn't be here 474 00:14:48,279 --> 00:14:50,014 if you weren't exceptional. 475 00:14:50,014 --> 00:14:51,916 I think I'm more pissed off today than I was last night. 476 00:14:51,916 --> 00:14:54,552 I don't like people being presumptuous on how 477 00:14:54,552 --> 00:14:56,154 my team runs things. 478 00:14:56,154 --> 00:14:58,556 I don't like my chef getting kicked in the nuts, 479 00:14:58,556 --> 00:15:00,225 so I'm going to back him. 480 00:15:00,225 --> 00:15:01,593 It's not [bleep] systems. 481 00:15:01,593 --> 00:15:03,494 There's extenuating circumstances here. 482 00:15:03,494 --> 00:15:05,263 The main bridge right behind us is out, 483 00:15:05,263 --> 00:15:08,032 and that's why we're in the hole right now. 484 00:15:08,032 --> 00:15:09,334 I got your back, bud. We'll be good tonight. 485 00:15:09,334 --> 00:15:10,168 - Appreciate you. 486 00:15:10,168 --> 00:15:11,336 - All right, bro. 487 00:15:11,336 --> 00:15:12,403 - Yeah. 488 00:15:12,403 --> 00:15:14,072 - I've done a lot of rescues 489 00:15:14,072 --> 00:15:15,573 with Jon over the past 10 years. 490 00:15:15,573 --> 00:15:17,508 We've always been able to identify 491 00:15:17,508 --> 00:15:19,410 the problems of each bar from the second 492 00:15:19,410 --> 00:15:20,645 that we walk in there. 493 00:15:20,645 --> 00:15:23,047 Pete didn't have any systems in place. 494 00:15:23,047 --> 00:15:24,215 He wasn't consistent. 495 00:15:24,215 --> 00:15:25,250 There's little training. 496 00:15:25,250 --> 00:15:27,051 The place is a fricking mess. 497 00:15:27,051 --> 00:15:28,186 What's up, guys? (OFF) CARA: Hi. 498 00:15:28,186 --> 00:15:29,420 - How's it going? Come on over. 499 00:15:29,420 --> 00:15:30,688 Let's have a talk. 500 00:15:30,688 --> 00:15:32,156 And I'm curious on what the staff really 501 00:15:32,156 --> 00:15:34,292 thinks of Pete as a manager and a owner, 502 00:15:34,292 --> 00:15:35,593 because he's the biggest problem. 503 00:15:35,593 --> 00:15:37,095 I don't know. 504 00:15:37,095 --> 00:15:38,229 I didn't get to meet everybody last night. 505 00:15:38,229 --> 00:15:39,631 I'm Phil Wills. 506 00:15:39,631 --> 00:15:41,599 I've been in this business for a very long time, 507 00:15:41,599 --> 00:15:43,501 opened up over 200 different restaurants 508 00:15:43,501 --> 00:15:46,304 all over the country, whether designing, training, helping 509 00:15:46,304 --> 00:15:48,039 them develop their concepts. 510 00:15:48,039 --> 00:15:51,142 This is my opportunity to really find out what's going on. 511 00:15:51,142 --> 00:15:52,944 I want to build this from the bottom 512 00:15:52,944 --> 00:15:55,146 up so you guys have a foundation to build on. 513 00:15:55,146 --> 00:15:56,614 And if you guys aren't honest with me, 514 00:15:56,614 --> 00:15:59,484 then I can't fix anything while I'm here. 515 00:15:59,484 --> 00:16:02,253 I know that we do have some people here that I haven't met, 516 00:16:02,253 --> 00:16:04,055 so start here on the end. 517 00:16:04,055 --> 00:16:05,590 - I'm Michelle. 518 00:16:05,590 --> 00:16:08,159 I'm a bartender, and I've been here for about six months. 519 00:16:08,159 --> 00:16:09,160 - I'm Alyssa. 520 00:16:09,160 --> 00:16:10,662 I'm a bartender here. 521 00:16:10,662 --> 00:16:12,430 I've been bartending here for about a year and a half. 522 00:16:12,430 --> 00:16:14,499 - And is this your only bartending job? 523 00:16:14,499 --> 00:16:15,667 - Correct, yeah. (ON) PHIL WILLS: Yeah? 524 00:16:15,667 --> 00:16:16,701 First one ever? (ON) ALYSSA: Mm-hmm. 525 00:16:16,701 --> 00:16:17,669 - Oh. (ON) ALYSSA: Yeah. 526 00:16:17,669 --> 00:16:19,037 PHIL WILLS: OK. Yeah. 527 00:16:19,037 --> 00:16:20,338 Pete. (ON) PETE ZACARIAS: Yeah. 528 00:16:20,338 --> 00:16:21,506 - So you've owned this place for how long? 529 00:16:21,506 --> 00:16:23,975 - I've had this since January '15. 530 00:16:23,975 --> 00:16:25,443 That's when we rebranded. (OFF) PHIL WILLS: OK. 531 00:16:25,443 --> 00:16:26,577 - Yeah. 532 00:16:26,577 --> 00:16:28,313 - So 2015 is when you rebranded 533 00:16:28,313 --> 00:16:30,181 and became Inland Tavern. (OFF) PETE ZACARIAS: Correct. 534 00:16:30,181 --> 00:16:32,684 - And how has business been going since then? 535 00:16:32,684 --> 00:16:35,286 - Yeah, we opened up killing it. 536 00:16:35,286 --> 00:16:39,023 COVID hit, and business started to slowly trickle down a bit. 537 00:16:39,023 --> 00:16:40,425 - What do you think 538 00:16:40,425 --> 00:16:43,628 has been the major decline in business since COVID? 539 00:16:43,628 --> 00:16:45,129 - San Marcos is 540 00:16:45,129 --> 00:16:47,598 going through this big creekside project. 541 00:16:47,598 --> 00:16:49,334 They're building new parks and bridges, 542 00:16:49,334 --> 00:16:51,636 and they're really sprucing the-- the town up. 543 00:16:51,636 --> 00:16:54,572 But the main bridge, which is right behind us here, 544 00:16:54,572 --> 00:16:57,175 has been out for almost on two years now. 545 00:16:57,175 --> 00:17:00,445 So we have not been able to have a free flow to our clientele. 546 00:17:00,445 --> 00:17:02,447 - So what have you done to pivot? 547 00:17:02,447 --> 00:17:04,415 - Not many venues around here 548 00:17:04,415 --> 00:17:06,651 can say they have an executive chef on property. 549 00:17:06,651 --> 00:17:08,353 - But what I'm asking 550 00:17:08,353 --> 00:17:11,422 is, what have you done to counteract those reasons 551 00:17:11,422 --> 00:17:13,191 why you haven't succeeded? 552 00:17:13,191 --> 00:17:16,160 People aren't coming to see Corey the executive chef here. 553 00:17:16,160 --> 00:17:18,000 When they land here and they have your food, if it's great, 554 00:17:18,000 --> 00:17:18,529 When they land here and they have your food, if it's great, 555 00:17:18,529 --> 00:17:21,132 then they might say, wow, that was an unexpected experience. 556 00:17:21,132 --> 00:17:23,067 But he's not some, like, you know, celebrity chef. 557 00:17:23,067 --> 00:17:25,136 So people aren't going to come here just because you 558 00:17:25,136 --> 00:17:26,571 have an executive chef. (ON) PETE ZACARIAS: Yeah. 559 00:17:26,571 --> 00:17:28,106 - How much are you in debt? 560 00:17:28,106 --> 00:17:30,408 - Collectively over the years, about 800,000. 561 00:17:30,408 --> 00:17:33,177 [intense music] 562 00:17:34,278 --> 00:17:35,380 PHIL WILLS: You guys know that? 563 00:17:35,380 --> 00:17:36,447 That's tough. 564 00:17:36,447 --> 00:17:37,782 - What the [bleep]? 565 00:17:37,782 --> 00:17:41,052 Like, I had no idea how much we were in debt. 566 00:17:41,052 --> 00:17:43,788 That definitely rattled my brain a bit. 567 00:17:43,788 --> 00:17:45,189 I did not expect that. 568 00:17:45,189 --> 00:17:46,190 - Alyssa, let me ask you. 569 00:17:46,190 --> 00:17:47,558 Why are we failing here? 570 00:17:47,558 --> 00:17:49,494 - To be completely honest, like, the identity. 571 00:17:49,494 --> 00:17:51,829 Like, there's no consistent vibe here. 572 00:17:51,829 --> 00:17:54,065 It's kind of all over the place from, like, 573 00:17:54,065 --> 00:17:56,801 our menu being one way and then our look being 574 00:17:56,801 --> 00:17:58,736 very, like, surfer, beachy. 575 00:17:58,736 --> 00:18:01,706 - This is surfer beachy? 576 00:18:01,706 --> 00:18:03,374 All right. What about you, Michelle? 577 00:18:03,374 --> 00:18:04,575 - I think it's just, 578 00:18:04,575 --> 00:18:05,810 you know, there is a lot of turnover. 579 00:18:05,810 --> 00:18:07,812 The menu is changing constantly. 580 00:18:07,812 --> 00:18:09,280 It's just not consistent. 581 00:18:09,280 --> 00:18:11,382 - All right, so what I'm hearing from all 582 00:18:11,382 --> 00:18:13,351 of you guys is consistency. 583 00:18:13,351 --> 00:18:14,752 So who manages this place then? 584 00:18:14,752 --> 00:18:16,120 - It would be me. 585 00:18:16,120 --> 00:18:17,088 Mm-hmm. 586 00:18:17,088 --> 00:18:17,622 - You're the manager? 587 00:18:17,622 --> 00:18:19,123 - Yep. 588 00:18:19,123 --> 00:18:20,491 - [sighs] You feel 589 00:18:20,491 --> 00:18:21,359 like you're doing a good job? 590 00:18:21,359 --> 00:18:23,094 - I feel like I'm 591 00:18:23,094 --> 00:18:25,296 doing the best job I can for the time that I'm here, yes. 592 00:18:25,296 --> 00:18:27,198 - I didn't ask you if you feel 593 00:18:27,198 --> 00:18:28,566 like you're doing the best job. 594 00:18:28,566 --> 00:18:29,734 Do you feel like you're doing a good job? 595 00:18:29,734 --> 00:18:31,202 - I do. 596 00:18:31,202 --> 00:18:32,870 - Even though the staff says that we're 597 00:18:32,870 --> 00:18:35,740 failing at consistency? 598 00:18:35,740 --> 00:18:39,210 If you were the owner and you had a manager that 599 00:18:39,210 --> 00:18:42,213 was like you, would you be satisfied with how 600 00:18:42,213 --> 00:18:43,815 you've been performing? 601 00:18:43,815 --> 00:18:45,516 Because I walked into there and I saw that keg room last night. 602 00:18:45,516 --> 00:18:46,551 - Yeah. 603 00:18:46,551 --> 00:18:48,319 - I swear to god, if I owned 604 00:18:48,319 --> 00:18:49,287 a restaurant and my manager had their keg room like that, 605 00:18:49,287 --> 00:18:50,621 their [bleep] would be gone. 606 00:18:50,621 --> 00:18:52,290 And I'd hire somebody in there that actually knew 607 00:18:52,290 --> 00:18:53,491 what the [bleep] they were doing. (ON) PETE ZACARIAS: OK. 608 00:18:53,491 --> 00:18:54,492 PHIL WILLS: Straight up. 609 00:18:54,492 --> 00:18:55,660 - Mm-hmm. 610 00:18:55,660 --> 00:18:57,695 I think you were being presumptuous. 611 00:18:57,695 --> 00:19:00,164 I just don't believe that you guys 612 00:19:00,164 --> 00:19:02,533 have the big picture of what we do here 613 00:19:02,533 --> 00:19:03,801 and how much we do care. 614 00:19:03,801 --> 00:19:05,770 - It's not about being presumptuous, OK? 615 00:19:05,770 --> 00:19:07,805 I know that things are not right here, OK? 616 00:19:07,805 --> 00:19:08,873 - All right. 617 00:19:08,873 --> 00:19:09,874 - It's to get you to realize 618 00:19:09,874 --> 00:19:11,342 that you have to step it up. 619 00:19:11,342 --> 00:19:13,144 And if you're not going to respond to it 620 00:19:13,144 --> 00:19:14,745 and you're going to think that we're just being presumptuous 621 00:19:14,745 --> 00:19:16,347 about everything, then you're on the wrong side of the rope 622 00:19:16,347 --> 00:19:17,748 right now. 623 00:19:17,748 --> 00:19:19,250 Because it's not just that the pandemic happened. 624 00:19:19,250 --> 00:19:20,585 It's not construction. 625 00:19:20,585 --> 00:19:22,587 It's not that people are not coming here anymore. 626 00:19:22,587 --> 00:19:24,455 It's that you're not doing a good job. 627 00:19:24,455 --> 00:19:27,191 And maybe it takes somebody from the outside to come in and tell 628 00:19:27,191 --> 00:19:28,426 you that you [bleep] suck. 629 00:19:32,497 --> 00:19:34,265 You're not doing a good job. 630 00:19:34,265 --> 00:19:36,301 Maybe it takes somebody from the outside to come in and tell 631 00:19:36,301 --> 00:19:38,670 you that you [bleep] suck. 632 00:19:38,670 --> 00:19:41,206 We have to get to a place right now 633 00:19:41,206 --> 00:19:42,707 where you've got to stop making up, 634 00:19:42,707 --> 00:19:44,876 like, there's a reason for this, and a reason for that. 635 00:19:44,876 --> 00:19:47,478 I want you to hold yourself accountable for the things that 636 00:19:47,478 --> 00:19:49,147 are not working in this place. 637 00:19:49,147 --> 00:19:51,749 You need to find something that you want to fight for. 638 00:19:51,749 --> 00:19:53,351 Do you have any kids? (ON) PETE ZACARIAS: I do. 639 00:19:53,351 --> 00:19:54,385 I have a four-year-old. 640 00:19:54,385 --> 00:19:55,153 PHIL WILLS: A four-year-old? 641 00:19:55,153 --> 00:19:56,154 - Yeah, Malia. 642 00:19:56,154 --> 00:19:57,488 - What you're doing 643 00:19:57,488 --> 00:19:58,890 right now is you're setting Malia up 644 00:19:58,890 --> 00:20:01,759 to take on $800,000 in debt. 645 00:20:01,759 --> 00:20:05,163 Do you want to leave this legacy to your four-year-old daughter? 646 00:20:05,163 --> 00:20:06,531 - Absolutely not. 647 00:20:06,531 --> 00:20:08,800 - This has to be a turning point for you. 648 00:20:08,800 --> 00:20:10,501 Because if we don't change, you're 649 00:20:10,501 --> 00:20:11,803 leaving them with nothing. 650 00:20:11,803 --> 00:20:14,205 So I'm going to ask you again, as a manager, 651 00:20:14,205 --> 00:20:15,773 do you feel like you're doing a good job? 652 00:20:15,773 --> 00:20:18,443 And would you keep yourself on? 653 00:20:18,443 --> 00:20:20,178 - I think, obviously, 654 00:20:20,178 --> 00:20:22,447 after you saying all that, I would need to check myself. 655 00:20:22,447 --> 00:20:23,748 I think a lot of what the staff's 656 00:20:23,748 --> 00:20:25,450 saying, that I'd agree with it. 657 00:20:25,450 --> 00:20:26,584 I'll own that. 658 00:20:26,584 --> 00:20:28,319 - We got a lot of work to do here. 659 00:20:28,319 --> 00:20:31,289 And I'm going to bring in two experts to help me do that. 660 00:20:31,289 --> 00:20:32,557 Hey, guys. (ON) JENNIFER MURPHY: Hello. 661 00:20:32,557 --> 00:20:33,424 - Good to see you. 662 00:20:33,424 --> 00:20:34,392 - Good to see you. 663 00:20:34,392 --> 00:20:35,460 - How you doing, Phil? 664 00:20:35,460 --> 00:20:36,828 - Guys, these are my experts-- 665 00:20:36,828 --> 00:20:39,330 Chef Jen Murphy and mixologist Derrick Turner. 666 00:20:39,330 --> 00:20:41,232 This is how you succeed, Pete. 667 00:20:41,232 --> 00:20:43,701 You train your bartenders to be consistent and correct. 668 00:20:43,701 --> 00:20:46,738 And you make sure that your executive chef can properly 669 00:20:46,738 --> 00:20:49,340 manage a kitchen, allowing you to actually 670 00:20:49,340 --> 00:20:50,909 manage your business. 671 00:20:50,909 --> 00:20:53,211 So, everybody, we're starting from zero, OK? 672 00:20:53,211 --> 00:20:54,545 I'm going to have my experts train you guys, 673 00:20:54,545 --> 00:20:55,780 and we're going to get ready for tonight. 674 00:20:55,780 --> 00:20:56,781 All right? 675 00:20:56,781 --> 00:20:58,917 - I think Pete was taking 676 00:20:58,917 --> 00:21:00,418 a little aback by everything. 677 00:21:00,418 --> 00:21:02,220 You know, it's not fun getting called out, 678 00:21:02,220 --> 00:21:04,489 but, you know, sometimes I feel like you need a check. 679 00:21:04,489 --> 00:21:06,791 - Don't worry about what you guys said. 680 00:21:06,791 --> 00:21:08,393 I know how thin I'm stretched. 681 00:21:08,393 --> 00:21:11,229 If you guys feel that way, that's how it is. 682 00:21:11,229 --> 00:21:13,398 - I think we all just know that we're a team, 683 00:21:13,398 --> 00:21:15,333 and we're just going to do this together. 684 00:21:15,333 --> 00:21:19,604 - So it's all good. 685 00:21:19,604 --> 00:21:20,772 (ON) JENNIFER MURPHY: Pete, Corey. 686 00:21:20,772 --> 00:21:21,873 - Hello, Chef. 687 00:21:21,873 --> 00:21:23,474 - Before we get started today, 688 00:21:23,474 --> 00:21:25,576 I would love for you to put together a dish for me 689 00:21:25,576 --> 00:21:28,279 just so that we can gauge where your skill set is at. 690 00:21:28,279 --> 00:21:29,547 - Yeah. 691 00:21:29,547 --> 00:21:31,382 I could put together my cheesesteak dip. 692 00:21:31,382 --> 00:21:32,917 It's a cross between a French dip, which 693 00:21:32,917 --> 00:21:34,819 is one of my favorite sandwiches ever since I 694 00:21:34,819 --> 00:21:36,454 was a kid, and a cheesesteak. 695 00:21:36,454 --> 00:21:38,456 So instead of bell peppers, I go with Fresno chilies 696 00:21:38,456 --> 00:21:39,657 for a little bit of a bite. 697 00:21:39,657 --> 00:21:41,359 In the past, I've always had someone 698 00:21:41,359 --> 00:21:43,895 to push me to keep striving to be better, 699 00:21:43,895 --> 00:21:45,897 and I haven't really had that here. 700 00:21:45,897 --> 00:21:47,699 So I think I felt complacent. 701 00:21:47,699 --> 00:21:49,267 - Well, I have to say, it looks great. 702 00:21:49,267 --> 00:21:50,401 You did wash your hands before you prepared-- 703 00:21:50,401 --> 00:21:51,402 - I did wash my hands. Yes, Chef. 704 00:21:51,402 --> 00:21:52,236 - --this for me, right? 705 00:21:52,236 --> 00:21:52,804 OK, just checking. 706 00:21:52,804 --> 00:21:54,572 [intense music] 707 00:21:56,407 --> 00:21:59,544 Corey, this is excellent. 708 00:21:59,544 --> 00:22:00,678 - Thank you, Chef. 709 00:22:00,678 --> 00:22:01,579 - Really, really good. 710 00:22:01,579 --> 00:22:02,513 - Thank you. 711 00:22:02,513 --> 00:22:03,514 - So the issue here 712 00:22:03,514 --> 00:22:05,283 isn't your ability to cook. 713 00:22:05,283 --> 00:22:07,752 It's your ability to manage this place, and keep it clean, 714 00:22:07,752 --> 00:22:09,921 and engineering a menu that makes sense to the concept. 715 00:22:09,921 --> 00:22:11,322 - Yeah. 716 00:22:11,322 --> 00:22:12,523 (ON) JENNIFER MURPHY: So Phil and I 717 00:22:12,523 --> 00:22:13,925 talked about the direction of the menu. 718 00:22:13,925 --> 00:22:15,426 We really want to embrace this coastal cuisine. 719 00:22:15,426 --> 00:22:16,995 The goal with Phil and I was to introduce 720 00:22:16,995 --> 00:22:19,030 more fresh and vibrant flavors to the menu, 721 00:22:19,030 --> 00:22:21,332 just to make a cohesive menu and have 722 00:22:21,332 --> 00:22:22,900 it all make sense together. 723 00:22:22,900 --> 00:22:25,503 The first dish I'm going to show you is a blue crab cake. 724 00:22:25,503 --> 00:22:27,538 We've taken some lump crab meat. 725 00:22:27,538 --> 00:22:29,941 We mixed it with sweated out bell peppers 726 00:22:29,941 --> 00:22:32,410 and some chives, shallow fried in a little bit 727 00:22:32,410 --> 00:22:33,878 of blended olive oil. 728 00:22:33,878 --> 00:22:35,947 You want that nice, golden brown, delicious exterior. 729 00:22:35,947 --> 00:22:38,349 Finish it in the oven so it warms all the way through, 730 00:22:38,349 --> 00:22:39,684 because it is quite thick. 731 00:22:39,684 --> 00:22:41,486 While we're waiting for that to warm through, 732 00:22:41,486 --> 00:22:43,855 I will be mixing together the salad. 733 00:22:43,855 --> 00:22:46,290 It's a blend of shaved cucumbers, 734 00:22:46,290 --> 00:22:48,793 shaved radishes, grapefruit and navel 735 00:22:48,793 --> 00:22:50,495 oranges, and some jalapenos. 736 00:22:50,495 --> 00:22:52,430 So now, our crab cake is out of the oven. 737 00:22:52,430 --> 00:22:55,466 Gently place on top of the avocado lime puree. 738 00:22:55,466 --> 00:22:59,871 Then this high acid salad to cut through all those nice flavors. 739 00:22:59,871 --> 00:23:01,639 OK, so there you have it. Blue crab cake. 740 00:23:01,639 --> 00:23:03,474 Come and try it out. (OFF) COREY: Beautiful, Chef. 741 00:23:03,474 --> 00:23:05,376 - Tonight is stress test, 742 00:23:05,376 --> 00:23:07,745 so we will be doing two new dishes plus your cheesesteak. 743 00:23:07,745 --> 00:23:09,547 It's not just about the food that we're 744 00:23:09,547 --> 00:23:11,549 going to be looking at tonight. We're looking at cleanliness. 745 00:23:11,549 --> 00:23:12,683 We're looking at sanitation. 746 00:23:12,683 --> 00:23:13,818 We're looking at everything. 747 00:23:13,818 --> 00:23:15,720 [music playing] 748 00:23:15,720 --> 00:23:17,455 - All right. 749 00:23:17,455 --> 00:23:19,390 So there's a lot of hurdles we have to get over, right? 750 00:23:19,390 --> 00:23:21,359 You guys barely have any tools behind the bar. 751 00:23:21,359 --> 00:23:22,794 No cocktail menus behind the bar. 752 00:23:22,794 --> 00:23:25,830 You guys have two bartenders here and just one well. 753 00:23:25,830 --> 00:23:29,600 But my biggest issue is the lack of knowledge that you guys had. 754 00:23:29,600 --> 00:23:31,869 So we're going to be playing a game called This or That. 755 00:23:31,869 --> 00:23:33,104 What are these? (OFF) ALYSSA: Strainers. 756 00:23:33,104 --> 00:23:34,739 - Strainers. 757 00:23:34,739 --> 00:23:37,041 If I was making a gin fizz, which one would I use? 758 00:23:37,041 --> 00:23:38,776 What's the name of it? (ON) ALYSSA: The right one. 759 00:23:38,776 --> 00:23:39,644 - OK, you're right. 760 00:23:39,644 --> 00:23:40,611 ALYSSA: Yeah. 761 00:23:40,611 --> 00:23:41,379 - What is this called? 762 00:23:41,379 --> 00:23:42,380 - A strainer. 763 00:23:42,380 --> 00:23:43,881 - What type of strainer? 764 00:23:43,881 --> 00:23:45,416 This is called a Hawthorne. 765 00:23:45,416 --> 00:23:46,717 You guys are bartenders. 766 00:23:46,717 --> 00:23:47,952 You're supposed to know these basic things. 767 00:23:47,952 --> 00:23:49,754 You guys need to have this knowledge, 768 00:23:49,754 --> 00:23:52,423 because it's basic knowledge for you to actually make it happen. 769 00:23:52,423 --> 00:23:54,492 OK, so we're going to introduce some new cocktails 770 00:23:54,492 --> 00:23:56,094 for you guys. 771 00:23:56,094 --> 00:23:57,728 If you're at a beach, you want to have something that's nice, 772 00:23:57,728 --> 00:23:59,764 that's delicious, that's simple for you guys to make 773 00:23:59,764 --> 00:24:01,365 and for you to make money off of it. 774 00:24:01,365 --> 00:24:02,900 And everyone will be happy. 775 00:24:02,900 --> 00:24:05,770 So we're going to start with 1.5 ounce watermelon juice, 776 00:24:05,770 --> 00:24:08,773 fresh, 1/2 ounce of Twisted Alchemy 777 00:24:08,773 --> 00:24:10,408 lime sweet and sour mix. 778 00:24:10,408 --> 00:24:11,776 Done. 779 00:24:11,776 --> 00:24:14,545 Two dashes of hot sauce, and then 1.5 ounce of 780 00:24:14,545 --> 00:24:16,047 tequila, Blanco. 781 00:24:16,047 --> 00:24:18,950 You ice up, you seal-- 782 00:24:18,950 --> 00:24:21,886 [ice shaking] 783 00:24:24,922 --> 00:24:26,457 That's it. 784 00:24:26,457 --> 00:24:27,825 Get a nice, single old fashioned rocks glass, 785 00:24:27,825 --> 00:24:29,460 put it in a little lime juice. 786 00:24:29,460 --> 00:24:30,000 And then this is a nice, sweet and sour, spicy salt. 787 00:24:30,000 --> 00:24:32,997 And then this is a nice, sweet and sour, spicy salt. 788 00:24:32,997 --> 00:24:34,732 I'm going to rim that right in. 789 00:24:34,732 --> 00:24:35,600 Ice it up. 790 00:24:39,003 --> 00:24:41,873 Garnish up with a nice lime wheel. 791 00:24:41,873 --> 00:24:44,942 And, ladies and gentlemen, The Baja Candy. 792 00:24:44,942 --> 00:24:46,944 - Even though I'm not a fan of tequila, 793 00:24:46,944 --> 00:24:49,080 that watermelon was amazing. 794 00:24:49,080 --> 00:24:50,848 Cocktails like these will definitely 795 00:24:50,848 --> 00:24:53,484 fit in with the coastal vibe that we're trying to achieve. 796 00:24:53,484 --> 00:24:55,653 And I think a lot of our guests will enjoy them. 797 00:24:55,653 --> 00:24:56,988 - We're going to hunker down 798 00:24:56,988 --> 00:24:58,856 on these cocktails, get good with these pours, 799 00:24:58,856 --> 00:24:59,690 and make it happen. 800 00:24:59,690 --> 00:25:02,560 [music playing] 801 00:25:04,162 --> 00:25:05,663 - All right, guys. 802 00:25:05,663 --> 00:25:08,065 So tonight, the way we're going to measure 803 00:25:08,065 --> 00:25:12,170 the guest satisfaction, we have a thumbs up, green, 804 00:25:12,170 --> 00:25:13,004 means it's good. 805 00:25:13,004 --> 00:25:14,038 - Yep. 806 00:25:14,038 --> 00:25:16,741 - Thumbs down, bad. 807 00:25:16,741 --> 00:25:18,676 We want to see all greens popping up tonight. 808 00:25:18,676 --> 00:25:19,610 - OK. 809 00:25:19,610 --> 00:25:20,611 - Are you guys ready? 810 00:25:20,611 --> 00:25:21,712 - [bleep], yeah, we're ready. 811 00:25:21,712 --> 00:25:22,213 - Yeah, (OFF) PHIL WILLS: All right? 812 00:25:22,213 --> 00:25:23,114 - Yep. 813 00:25:23,114 --> 00:25:24,982 MICHELLE: Let's do it. 814 00:25:24,982 --> 00:25:27,585 PETE ZACARIAS: What's up? 815 00:25:27,585 --> 00:25:28,553 Come on in. 816 00:25:28,553 --> 00:25:29,453 Welcome to Inland Tavern. 817 00:25:29,453 --> 00:25:31,522 [music playing] 818 00:25:31,522 --> 00:25:32,823 All right, let's roll it out. 819 00:25:32,823 --> 00:25:33,958 - Hi, welcome to Inland. 820 00:25:33,958 --> 00:25:35,092 - Evening, guys. Welcome, welcome. 821 00:25:35,092 --> 00:25:36,494 - Hey. (ON) PETE ZACARIAS: Hi. 822 00:25:36,494 --> 00:25:37,461 Good to see you. (ON) WOMAN: How are you? 823 00:25:37,461 --> 00:25:38,663 Good to see you. 824 00:25:38,663 --> 00:25:40,031 - I'll let you know in about an hour. 825 00:25:40,031 --> 00:25:41,599 ALYSSA: All right, mamas, what are we thinking? 826 00:25:41,599 --> 00:25:43,668 - I'll do the blue crab cake. 827 00:25:43,668 --> 00:25:44,802 - Perfect. 828 00:25:44,802 --> 00:25:46,571 - You have a full bar. 829 00:25:46,571 --> 00:25:47,772 I need some speed on you. 830 00:25:47,772 --> 00:25:50,875 - I'm not even set up with everything. 831 00:25:50,875 --> 00:25:51,909 - OK. 832 00:25:51,909 --> 00:25:53,844 Two crab cakes, cheesesteak dip. 833 00:25:53,844 --> 00:25:56,113 [music playing] 834 00:25:57,548 --> 00:25:58,816 - What's an F4? 835 00:25:58,816 --> 00:26:00,785 - That's-- that's the-- that's the area. 836 00:26:00,785 --> 00:26:02,053 Come on, dude. (ON) PAUL: Three Bajas? 837 00:26:02,053 --> 00:26:02,954 OK. 838 00:26:02,954 --> 00:26:05,556 - Oh, son of a [bleep]. 839 00:26:05,556 --> 00:26:06,857 (OFF) JENNIFER MURPHY: Your board 840 00:26:06,857 --> 00:26:08,492 is really full there, Corey. 841 00:26:08,492 --> 00:26:09,594 We got to get moving, bro. 842 00:26:09,594 --> 00:26:10,962 Let's go. 843 00:26:10,962 --> 00:26:14,599 COREY: Chef, how far are we out on first table? 844 00:26:14,599 --> 00:26:15,766 First table, uh-- 845 00:26:15,766 --> 00:26:17,068 (ON) JENNIFER MURPHY: Can we take 846 00:26:17,068 --> 00:26:17,768 a quick timeout real quick? (ON) COREY: Yes. 847 00:26:17,768 --> 00:26:19,103 - Please? 848 00:26:19,103 --> 00:26:20,638 This is something that we addressed last night. 849 00:26:20,638 --> 00:26:21,839 Where's your gloves? 850 00:26:21,839 --> 00:26:23,107 Ready to eat foods? 851 00:26:23,107 --> 00:26:24,742 Bare hands? 852 00:26:24,742 --> 00:26:26,244 I haven't seen you wash your hands since we started. 853 00:26:26,244 --> 00:26:27,678 Rookie mistake. 854 00:26:27,678 --> 00:26:29,880 - You're going to cut yourself. 855 00:26:29,880 --> 00:26:31,882 Paul, where are you on service? Your tickets are backing up. 856 00:26:31,882 --> 00:26:34,585 PAUL: I got a blank spot in my head right now. 857 00:26:34,585 --> 00:26:36,187 PHIL WILLS: I'm just seeing red all over the place. 858 00:26:36,187 --> 00:26:37,622 DERRICK TURNER: There's nothing but red. 859 00:26:37,622 --> 00:26:38,789 There's no system in place for service. 860 00:26:38,789 --> 00:26:40,958 It's just-- it's haywire. 861 00:26:40,958 --> 00:26:42,260 - Talk to me, Jen. 862 00:26:42,260 --> 00:26:43,661 What's going on here? 863 00:26:43,661 --> 00:26:44,795 - We've made a lot of crucial mistakes 864 00:26:44,795 --> 00:26:46,297 that are really sending us behind. 865 00:26:46,297 --> 00:26:48,599 Our screen is lit up like a Christmas tree over here. 866 00:26:48,599 --> 00:26:50,034 COREY: Oh, my god. 867 00:26:50,034 --> 00:26:50,968 JENNIFER MURPHY: Do you have fries down for that? 868 00:26:50,968 --> 00:26:52,236 - No, I don't. 869 00:26:52,236 --> 00:26:53,838 [bleep], man. (ON) PHIL WILLS: Come on, guys. 870 00:26:53,838 --> 00:26:55,172 Let's get some food out here. 871 00:26:55,172 --> 00:26:57,141 Your experience right now-- 872 00:26:57,141 --> 00:26:58,943 you guys got a green thumb or a red thumb? 873 00:26:58,943 --> 00:27:00,111 - We got a red thumb. 874 00:27:00,111 --> 00:27:01,245 - Yeah. 875 00:27:01,245 --> 00:27:02,747 Order? (OFF) MAN: Not yet. 876 00:27:02,747 --> 00:27:03,648 - You haven't put your order in yet? 877 00:27:03,648 --> 00:27:04,682 - Nah. 878 00:27:04,682 --> 00:27:05,549 - What's your experience so far? 879 00:27:05,549 --> 00:27:06,717 - Thumbs down. 880 00:27:06,717 --> 00:27:07,652 PHIL WILLS: Thumbs down right now? 881 00:27:07,652 --> 00:27:08,819 - Thumbs down right here. 882 00:27:08,819 --> 00:27:09,553 Can't do it. (ON) PHIL WILLS: Pete. 883 00:27:09,553 --> 00:27:10,621 - Yes, sir. 884 00:27:10,621 --> 00:27:11,922 - I want to show you something. 885 00:27:11,922 --> 00:27:12,623 - Yes, sir. (ON) PHIL WILLS: Hey, everybody. 886 00:27:12,623 --> 00:27:13,958 Listen up. 887 00:27:13,958 --> 00:27:15,293 If you guys have been waiting for a long time 888 00:27:15,293 --> 00:27:17,028 for your drinks or food, red thumb up in the air. 889 00:27:17,028 --> 00:27:18,029 So you see all these red thumbs? (OFF) PETE ZACARIAS: I do. 890 00:27:18,029 --> 00:27:19,263 - Talk to these people. 891 00:27:19,263 --> 00:27:20,331 Find out what you can do to help them. 892 00:27:20,331 --> 00:27:21,032 - OK. (ON) PHIL WILLS: Got it. 893 00:27:21,032 --> 00:27:22,033 Thank you. 894 00:27:22,033 --> 00:27:23,067 - Keep those thumbs up. 895 00:27:23,067 --> 00:27:24,101 Let me see what's going on here. 896 00:27:24,101 --> 00:27:25,936 - These systems are failing. 897 00:27:25,936 --> 00:27:27,872 The bar is failing. They're working out of one well. 898 00:27:27,872 --> 00:27:29,607 They can't get the drinks out. [crash] 899 00:27:29,607 --> 00:27:30,941 Obviously, the kitchen is failing, 900 00:27:30,941 --> 00:27:32,677 because it's taking forever to get 901 00:27:32,677 --> 00:27:35,112 this food out to the tables. 902 00:27:35,112 --> 00:27:37,214 JENNIFER MURPHY: How far are we behind, Pete? 903 00:27:37,214 --> 00:27:39,250 - We are 30 minutes behind, Chef. 904 00:27:39,250 --> 00:27:40,651 - 30 minutes? OK. 905 00:27:40,651 --> 00:27:41,786 - What are you going to do about it, 906 00:27:41,786 --> 00:27:43,120 stand there and stare at your chef? 907 00:27:43,120 --> 00:27:44,288 PETE ZACARIAS: Chef, where you at? 908 00:27:44,288 --> 00:27:45,289 What ticket are you at? 909 00:27:48,025 --> 00:27:49,260 - I don't have the-- 910 00:27:49,260 --> 00:27:50,761 uh. 911 00:27:50,761 --> 00:27:51,796 All right. 912 00:27:51,796 --> 00:27:53,297 I'm not going to worry about-- 913 00:27:53,297 --> 00:27:54,765 god damn it. 914 00:27:54,765 --> 00:27:56,200 JENNIFER MURPHY: You got to worry about it. 915 00:27:56,200 --> 00:27:57,034 It's your job to worry about it. (ON) COREY: I know. 916 00:27:57,034 --> 00:27:58,602 I know. Ugh. 917 00:27:58,602 --> 00:27:59,603 (OFF) JENNIFER MURPHY: Hey, Pete. 918 00:27:59,603 --> 00:28:00,805 He's clearly lost right now. 919 00:28:00,805 --> 00:28:02,273 Why don't you tell him what he needs? 920 00:28:02,273 --> 00:28:03,708 PETE ZACARIAS: OK, this is where we're dragging, Chef. 921 00:28:03,708 --> 00:28:04,909 - OK. 922 00:28:04,909 --> 00:28:06,811 PETE ZACARIAS: I got an F2, F1, and M11. 923 00:28:06,811 --> 00:28:08,713 - I don't know what's going on. 924 00:28:08,713 --> 00:28:10,681 - That's not helpful, Pete. 925 00:28:10,681 --> 00:28:11,682 - I don't know what that means. 926 00:28:11,682 --> 00:28:12,783 - Tell him dish by dish. 927 00:28:12,783 --> 00:28:15,152 - I need two tri-tip, two crab 928 00:28:15,152 --> 00:28:16,854 cakes, and two elotes, please. 929 00:28:16,854 --> 00:28:18,389 - Bare hand contact. 930 00:28:18,389 --> 00:28:19,390 - [bleep]. 931 00:28:19,390 --> 00:28:20,991 - Uh-oh, refire. 932 00:28:20,991 --> 00:28:23,327 - God damn it. 933 00:28:23,327 --> 00:28:24,328 [bleep] 934 00:28:26,780 --> 00:28:29,283 - I need two tri-tip, two crab 935 00:28:29,283 --> 00:28:31,018 cakes, and two elotes, please. 936 00:28:31,018 --> 00:28:32,753 - Bare hand contact. 937 00:28:32,753 --> 00:28:33,754 - [bleep]. 938 00:28:33,754 --> 00:28:35,189 - Uh-oh, refilre. 939 00:28:35,189 --> 00:28:36,924 - God damn it. 940 00:28:36,924 --> 00:28:38,926 [music playing] 941 00:28:38,926 --> 00:28:40,260 I still have no idea where I'm at. 942 00:28:40,260 --> 00:28:42,696 Jesus. 943 00:28:42,696 --> 00:28:44,398 DERRICK TURNER: You got to move faster. 944 00:28:44,398 --> 00:28:45,265 Paul, hustle. 945 00:28:45,265 --> 00:28:46,700 Bad service station. 946 00:28:46,700 --> 00:28:48,002 This is all you, Cara right here. 947 00:28:48,002 --> 00:28:49,703 Empty, empty, empty, empty. 948 00:28:49,703 --> 00:28:51,739 - All right, everybody, listen up! 949 00:28:51,739 --> 00:28:53,374 We've had a lot of issues here tonight. 950 00:28:53,374 --> 00:28:57,144 I want you guys to use those paddles, high in the sky. 951 00:28:57,144 --> 00:28:59,880 Not so great experience, because you 952 00:28:59,880 --> 00:29:02,416 guys are waiting for your food, you're waiting for your drinks. 953 00:29:02,416 --> 00:29:04,385 So we're going to shut it down. 954 00:29:04,385 --> 00:29:06,420 Come back and check us out on our relaunch, 955 00:29:06,420 --> 00:29:07,888 and we're going to fix this bar. 956 00:29:07,888 --> 00:29:09,690 We're going to fix these problems, OK? 957 00:29:09,690 --> 00:29:11,091 [cheers, applause] 958 00:29:11,091 --> 00:29:13,060 - It's a little disheartening 959 00:29:13,060 --> 00:29:16,263 to work so hard today to not really pull it off the way 960 00:29:16,263 --> 00:29:17,398 we really hoped. 961 00:29:17,398 --> 00:29:20,434 We just need to work a lot harder. 962 00:29:20,434 --> 00:29:22,436 - Stress test was tough. 963 00:29:22,436 --> 00:29:24,304 I need to give Jon a call, catch him up 964 00:29:24,304 --> 00:29:26,173 on everything so we can figure out what 965 00:29:26,173 --> 00:29:27,441 we need to do to move forward. 966 00:29:27,441 --> 00:29:28,275 (OFF) JON TEFFER (ON CALL): Hey, Phil. 967 00:29:28,275 --> 00:29:29,777 How's it going? 968 00:29:29,777 --> 00:29:31,445 - Man, we got our [bleep] kicked tonight, Jon. 969 00:29:31,445 --> 00:29:33,147 The stress test was tough. 970 00:29:33,147 --> 00:29:35,382 You know, they don't have the proper systems in place. 971 00:29:35,382 --> 00:29:37,451 There were so many things that they failed on. 972 00:29:37,451 --> 00:29:40,187 The owner, Pete, is trying as hard as he can. 973 00:29:40,187 --> 00:29:42,156 I can see that he has a lot of passion, 974 00:29:42,156 --> 00:29:44,825 but he just doesn't have any type of direction. 975 00:29:44,825 --> 00:29:46,927 Based off the numbers, Jon, what do you think 976 00:29:46,927 --> 00:29:48,762 is the best direction to take this remodel? 977 00:29:48,762 --> 00:29:51,131 - Let's reignite Pete's passion 978 00:29:51,131 --> 00:29:54,902 and give him the foundation to succeed the second time around. 979 00:29:54,902 --> 00:29:56,203 Maybe his last time around. 980 00:29:56,203 --> 00:29:58,038 - 100%, Jon. 981 00:29:58,038 --> 00:30:00,174 - Well, the median age is 42. 982 00:30:00,174 --> 00:30:02,943 The median income is 77,000. 983 00:30:02,943 --> 00:30:07,247 So this is an affluent, suburban area, and it's growing rapidly. 984 00:30:07,247 --> 00:30:09,216 This market doesn't want a dive bar. 985 00:30:09,216 --> 00:30:10,918 They want an elevated experience. 986 00:30:10,918 --> 00:30:12,386 - Yeah, I think we need 987 00:30:12,386 --> 00:30:13,954 to elevate this place 100%. 988 00:30:13,954 --> 00:30:15,923 - Knowing that, let's give Pete 989 00:30:15,923 --> 00:30:17,725 the coastal beach theme he wanted, 990 00:30:17,725 --> 00:30:19,793 but let's do it right this time-- 991 00:30:19,793 --> 00:30:21,862 craft cocktails and menu that's actually 992 00:30:21,862 --> 00:30:23,764 aligned with the theme, something that's fun. 993 00:30:23,764 --> 00:30:25,966 - Clearly, we have a lot of work to do. 994 00:30:25,966 --> 00:30:27,267 Thanks for all your support. 995 00:30:27,267 --> 00:30:28,335 We got this. 996 00:30:31,238 --> 00:30:34,374 [intense music] 997 00:30:35,175 --> 00:30:36,210 - What's up? 998 00:30:36,210 --> 00:30:37,945 - What's up, Derrick? 999 00:30:37,945 --> 00:30:39,279 DERRICK TURNER: Stressful day yesterday, yeah? 1000 00:30:39,279 --> 00:30:40,814 - Definitely. (ON) PAUL: Most definitely, yes. 1001 00:30:40,814 --> 00:30:42,382 - We gave you all the tools that you needed. 1002 00:30:42,382 --> 00:30:44,251 But you didn't know how to use it, which actually hindered 1003 00:30:44,251 --> 00:30:45,452 you in the long run, right? 1004 00:30:45,452 --> 00:30:47,187 So that's what we have to focus on, 1005 00:30:47,187 --> 00:30:50,457 just driving down how to use these tools to your benefit. 1006 00:30:50,457 --> 00:30:52,993 Phil and I want to add some more cocktails to the new ones 1007 00:30:52,993 --> 00:30:54,762 that we already introduced. 1008 00:30:54,762 --> 00:30:56,764 We want something that's simple in execution, fast to make, 1009 00:30:56,764 --> 00:30:59,500 but dramatic in presentation to bring new clientele in. 1010 00:30:59,500 --> 00:31:01,135 So we're going to do a beautiful tiki 1011 00:31:01,135 --> 00:31:02,536 drink called Kiss the Fish. 1012 00:31:02,536 --> 00:31:05,272 In a mixing glass, add 2 ounces of Twisted Alchemy 1013 00:31:05,272 --> 00:31:09,309 cold pressed pineapple juice, 2 ounce of lime juice, 1014 00:31:09,309 --> 00:31:12,246 1.5 ounces of twisted alchemy demerara syrup 1015 00:31:12,246 --> 00:31:15,315 infused with nutmeg, 2 ounces of spiced rum. 1016 00:31:17,918 --> 00:31:20,954 Shake, strain, and pour over fresh ice in a tiki mug. 1017 00:31:20,954 --> 00:31:21,822 Pour it right in. 1018 00:31:24,057 --> 00:31:25,159 - Fish is thirsty. 1019 00:31:25,159 --> 00:31:26,226 - Very thirsty. 1020 00:31:26,226 --> 00:31:27,161 - [laughs] 1021 00:31:27,161 --> 00:31:28,962 - A little hibiscus 1022 00:31:28,962 --> 00:31:32,866 tea, and garnish with an edible flower and a pineapple frond. 1023 00:31:32,866 --> 00:31:36,804 And that, ladies and gentlemen, is Kiss the Fish. 1024 00:31:36,804 --> 00:31:38,172 Tell me what you think. 1025 00:31:38,172 --> 00:31:40,407 [music playing] 1026 00:31:40,407 --> 00:31:43,010 [tongue tapping] 1027 00:31:43,010 --> 00:31:44,111 - I like it. 1028 00:31:44,111 --> 00:31:45,145 - I really like the hibiscus. 1029 00:31:45,145 --> 00:31:46,213 It's nice. 1030 00:31:46,213 --> 00:31:47,147 - I'm obsessed with the glass. 1031 00:31:47,147 --> 00:31:48,448 - That's the point. 1032 00:31:48,448 --> 00:31:49,416 If you guys love it, then you can sell it. 1033 00:31:49,416 --> 00:31:51,185 You can talk about it. 1034 00:31:51,185 --> 00:31:52,953 And it's on the cocktail menu, which you guys didn't have. 1035 00:31:52,953 --> 00:31:54,454 - Good evening, Chef. (ON) JENNIFER MURPHY: Hi, guys. 1036 00:31:54,454 --> 00:31:55,856 - Hey, Chef. 1037 00:31:55,856 --> 00:31:57,157 (ON) JENNIFER MURPHY: Welcome back. 1038 00:31:57,157 --> 00:31:58,192 Corey and Pete had a little bit of trouble 1039 00:31:58,192 --> 00:31:59,459 during last night's stress test. 1040 00:31:59,459 --> 00:32:02,095 So going into relaunch, communication 1041 00:32:02,095 --> 00:32:04,298 is really going to be key between Corey and Pete. 1042 00:32:04,298 --> 00:32:05,833 Corey, I'm really pushing for you. 1043 00:32:05,833 --> 00:32:07,868 So you're going to help me put this next dish 1044 00:32:07,868 --> 00:32:10,871 together so we can work on communicating with one another. 1045 00:32:10,871 --> 00:32:12,005 Surf and Turf. 1046 00:32:12,005 --> 00:32:13,373 Let's get that filet seasoned up. 1047 00:32:13,373 --> 00:32:14,975 We're going to pan sear this steak. 1048 00:32:14,975 --> 00:32:16,276 COREY: OK. 1049 00:32:16,276 --> 00:32:17,878 JENNIFER MURPHY: While the steak is grilling, 1050 00:32:17,878 --> 00:32:19,079 broil the lobster tail and then we're going to base 1051 00:32:19,079 --> 00:32:20,614 this with some chipotle butter. 1052 00:32:20,614 --> 00:32:23,483 A nice, beautiful, round base of that sweet corn puree. 1053 00:32:23,483 --> 00:32:24,852 COREY: OK. 1054 00:32:24,852 --> 00:32:25,452 - I can see you've done this before. 1055 00:32:25,452 --> 00:32:26,520 - [laughs] 1056 00:32:26,520 --> 00:32:28,222 - OK, let's put that lobster 1057 00:32:28,222 --> 00:32:29,489 tail on top of the steak. 1058 00:32:29,489 --> 00:32:32,159 Artfully arrange your roasted toreados, 1059 00:32:32,159 --> 00:32:33,193 and finish with chives. 1060 00:32:33,193 --> 00:32:34,895 This is the Surf and Turf. 1061 00:32:34,895 --> 00:32:37,030 [music playing] 1062 00:32:37,030 --> 00:32:39,032 I think that looks pretty good. What do you think? 1063 00:32:39,032 --> 00:32:40,934 - This dish is going to be very popular. 1064 00:32:40,934 --> 00:32:43,003 - This is going to move all day. 1065 00:32:43,003 --> 00:32:43,637 Nice work, Corey. 1066 00:32:43,637 --> 00:32:45,072 This is fantastic. 1067 00:32:45,072 --> 00:32:45,973 - Thank you. (ON) PETE ZACARIAS: Yeah. 1068 00:32:45,973 --> 00:32:47,074 - Thank you, Chef. 1069 00:32:47,074 --> 00:32:49,243 [music playing] 1070 00:32:50,878 --> 00:32:53,046 - We failed at stress test last night, 1071 00:32:53,046 --> 00:32:55,582 so I want to see where Pete's head is at right now. 1072 00:32:55,582 --> 00:32:58,318 I'm going to sit down with him and talk him through last night 1073 00:32:58,318 --> 00:32:59,987 and where we're going. 1074 00:32:59,987 --> 00:33:03,590 Your vision to be this inland, coastal, beachy vibe-- 1075 00:33:03,590 --> 00:33:05,025 - Mhm. 1076 00:33:05,025 --> 00:33:06,627 - Where do you see it being taken now? 1077 00:33:06,627 --> 00:33:08,228 - I'm from Southern California. 1078 00:33:08,228 --> 00:33:09,930 I love it, you know? 1079 00:33:09,930 --> 00:33:12,132 I am the flip-flop, t-shirt, you know, boardshort guy. 1080 00:33:12,132 --> 00:33:13,300 - Right. 1081 00:33:13,300 --> 00:33:14,668 - And there's just a levity to it, 1082 00:33:14,668 --> 00:33:16,470 where you're just comfortable when you come in 1083 00:33:16,470 --> 00:33:18,038 and the vibe is there. 1084 00:33:18,038 --> 00:33:19,673 That's kind of what I want to emulate here. 1085 00:33:19,673 --> 00:33:20,941 - You know, what I 1086 00:33:20,941 --> 00:33:22,276 hear from you is a lot of passion 1087 00:33:22,276 --> 00:33:23,543 around what you do love. 1088 00:33:23,543 --> 00:33:24,611 PETE ZACARIAS: Yeah. 1089 00:33:24,611 --> 00:33:25,000 - And I feel like you might have 1090 00:33:25,000 --> 00:33:26,580 - And I feel like you might have 1091 00:33:26,580 --> 00:33:28,048 lost your way a little bit. 1092 00:33:28,048 --> 00:33:29,483 You've lost a little bit of that passion. 1093 00:33:29,483 --> 00:33:30,651 - Yeah. 1094 00:33:30,651 --> 00:33:32,185 I mean, you kind of get in this rut. 1095 00:33:32,185 --> 00:33:35,455 And every day is kind of this, like, grind, and 1096 00:33:35,455 --> 00:33:36,690 despair sometimes. 1097 00:33:36,690 --> 00:33:38,425 - Sometimes you dig 1098 00:33:38,425 --> 00:33:39,927 yourself so far deep in a hole. (OFF) PETE ZACARIAS: Yeah. 1099 00:33:39,927 --> 00:33:42,362 - And there's no more light around you. 1100 00:33:42,362 --> 00:33:43,397 - Mm-hmm. 1101 00:33:43,397 --> 00:33:45,132 - We're here because you're 1102 00:33:45,132 --> 00:33:47,000 currently $800,000 in debt. (OFF) PETE ZACARIAS: Mm-hmm. 1103 00:33:47,000 --> 00:33:48,068 PHIL WILLS: You have a four-year-old daughter. 1104 00:33:48,068 --> 00:33:49,202 - Yep. 1105 00:33:49,202 --> 00:33:50,103 - I have a four-year-old daughter. 1106 00:33:50,103 --> 00:33:51,171 PETE ZACARIAS: Mm-hmm. 1107 00:33:51,171 --> 00:33:52,639 - That really touches my heart, 1108 00:33:52,639 --> 00:33:54,174 because I know that everything that I do in this world 1109 00:33:54,174 --> 00:33:55,342 now is for her. 1110 00:33:55,342 --> 00:33:57,110 PETE ZACARIAS: Yeah. Yeah, man. 1111 00:33:57,110 --> 00:33:58,011 She means everything. 1112 00:33:58,011 --> 00:33:59,046 - Yeah. 1113 00:33:59,046 --> 00:34:00,247 PETE ZACARIAS: And that's-- 1114 00:34:00,247 --> 00:34:02,049 Inland was supposed to be something 1115 00:34:02,049 --> 00:34:05,652 I could leave to my family, and just have security, you know? 1116 00:34:05,652 --> 00:34:07,254 PHIL WILLS: Yeah. 1117 00:34:07,254 --> 00:34:10,090 Right now, my team is out there putting a brand 1118 00:34:10,090 --> 00:34:11,391 new bar together for you-- (ON) PETE ZACARIAS: Yeah. 1119 00:34:11,391 --> 00:34:12,693 - --a brand new concept together for you. 1120 00:34:12,693 --> 00:34:14,094 - OK. 1121 00:34:14,094 --> 00:34:15,295 - We're going to tie it all together, 1122 00:34:15,295 --> 00:34:16,964 and we're going to give you something 1123 00:34:16,964 --> 00:34:18,098 that you can be proud of. (OFF) PETE ZACARIAS: Yeah. 1124 00:34:18,098 --> 00:34:19,066 - And you don't let me down, man. 1125 00:34:19,066 --> 00:34:20,000 PETE ZACARIAS: No, no, no. 1126 00:34:20,000 --> 00:34:21,268 - Don't let me down. 1127 00:34:21,268 --> 00:34:22,002 It's good, man. (ON) PETE ZACARIAS: Yeah. 1128 00:34:22,002 --> 00:34:22,669 - Come here. 1129 00:34:22,669 --> 00:34:23,437 - Thanks, Phil. 1130 00:34:23,437 --> 00:34:24,705 - You got it. 1131 00:34:24,705 --> 00:34:26,540 - I do feel a little defeated at times, 1132 00:34:26,540 --> 00:34:28,408 and I can get into a rut. 1133 00:34:28,408 --> 00:34:32,212 And then you kind of lose focus on what you're really there 1134 00:34:32,212 --> 00:34:34,014 to do. 1135 00:34:34,014 --> 00:34:36,650 This is for my family, you know, for my fiance, for my daughter. 1136 00:34:36,650 --> 00:34:38,218 It's my team too. 1137 00:34:38,218 --> 00:34:40,354 I want to keep them working, keep them happy. 1138 00:34:40,354 --> 00:34:41,755 It's just time to grow the business, 1139 00:34:41,755 --> 00:34:46,493 and I'm very optimistic. 1140 00:34:46,493 --> 00:34:50,464 [intense music] 1141 00:34:59,673 --> 00:35:02,642 [cheers, applause] 1142 00:35:05,012 --> 00:35:07,014 PHIL WILLS: Yeah. 1143 00:35:07,014 --> 00:35:08,615 You guys are looking good. 1144 00:35:08,615 --> 00:35:11,451 You know, when I got here, we saw a bar that was just really 1145 00:35:11,451 --> 00:35:13,453 disconnected from what you envisioned 1146 00:35:13,453 --> 00:35:15,322 and what you really wanted. (ON) PETE ZACARIAS: Yep. 1147 00:35:15,322 --> 00:35:17,324 - But, you know, we had to look at things 1148 00:35:17,324 --> 00:35:19,026 and figure out how we could connect 1149 00:35:19,026 --> 00:35:23,230 your bar to your vision, and to the city of San Marcos. 1150 00:35:23,230 --> 00:35:25,198 All right, guys. Do you guys want to see the bar? 1151 00:35:25,198 --> 00:35:26,500 PETE ZACARIAS: Let's do it. 1152 00:35:26,500 --> 00:35:28,335 [cheers, applause] 1153 00:35:28,335 --> 00:35:29,536 - All right. 1154 00:35:29,536 --> 00:35:34,141 One, two, three. 1155 00:35:34,141 --> 00:35:36,143 [cheering] 1156 00:35:36,143 --> 00:35:37,310 - Oh, I love it 1157 00:35:39,471 --> 00:35:43,442 - One, two, three. 1158 00:35:43,442 --> 00:35:45,044 [cheering] 1159 00:35:45,044 --> 00:35:47,446 ALYSSA: Oh, I love it! 1160 00:35:47,446 --> 00:35:49,048 [laughter] 1161 00:35:49,048 --> 00:35:51,050 I like that a lot. 1162 00:35:51,050 --> 00:35:52,017 That's really good. 1163 00:35:52,017 --> 00:35:53,552 PETE ZACARIAS: Oh, my god. 1164 00:35:53,552 --> 00:35:56,121 - That is gorgeous. 1165 00:35:56,121 --> 00:35:57,523 PHIL WILLS: What do you think? 1166 00:35:57,523 --> 00:35:58,457 CARA: I love it. 1167 00:35:58,457 --> 00:36:00,292 PHIL WILLS: It's yours. 1168 00:36:00,292 --> 00:36:02,561 Everything that you see is going to attract 1169 00:36:02,561 --> 00:36:04,163 people's eyes to the bar. 1170 00:36:04,163 --> 00:36:05,297 All right? 1171 00:36:05,297 --> 00:36:06,665 We had a company called Signfastic 1172 00:36:06,665 --> 00:36:08,267 put up this sign for you guys. 1173 00:36:08,267 --> 00:36:10,069 It illuminates a lot brighter. 1174 00:36:10,069 --> 00:36:12,204 And if you look, it has calls to action. 1175 00:36:12,204 --> 00:36:14,173 The bar, the kitchen. 1176 00:36:14,173 --> 00:36:15,574 People know what's in there. 1177 00:36:15,574 --> 00:36:17,343 Do you guys want to see the inside of the bar now? 1178 00:36:17,343 --> 00:36:18,177 - Let's do it. (OFF) PAUL: Yeah. 1179 00:36:18,177 --> 00:36:18,811 - All right, guys. 1180 00:36:18,811 --> 00:36:19,778 Come on in. 1181 00:36:19,778 --> 00:36:20,746 PETE ZACARIAS: All right. 1182 00:36:20,746 --> 00:36:24,350 - [gasps] Oh, my god. 1183 00:36:24,350 --> 00:36:25,384 - Wow. 1184 00:36:25,384 --> 00:36:26,719 ALYSSA: Are you kidding me? 1185 00:36:26,719 --> 00:36:27,720 CARA: Holy [bleep]. (OFF) MICHELLE: This is awesome. 1186 00:36:27,720 --> 00:36:29,688 CARA: This is hot. 1187 00:36:29,688 --> 00:36:31,790 Oh, my god. 1188 00:36:31,790 --> 00:36:34,193 ALYSSA: Wait, we work here? 1189 00:36:34,193 --> 00:36:35,728 This is our bar? 1190 00:36:35,728 --> 00:36:36,795 I might cry. 1191 00:36:36,795 --> 00:36:38,364 MICHELLE: This is so pretty. 1192 00:36:38,364 --> 00:36:39,598 PAUL: Wow. 1193 00:36:39,598 --> 00:36:40,666 MICHELLE: Don't cry. 1194 00:36:40,666 --> 00:36:43,535 COREY: No [bleep] way. 1195 00:36:43,535 --> 00:36:44,503 Dude, check this. 1196 00:36:44,503 --> 00:36:46,805 - That is so [bleep] cool. 1197 00:36:46,805 --> 00:36:49,375 You know, sometimes you have an idea in your mind 1198 00:36:49,375 --> 00:36:50,709 of what you envision. 1199 00:36:50,709 --> 00:36:54,580 And I think Jon and Phil just went in my head, 1200 00:36:54,580 --> 00:36:56,248 pulled it out, and realized it. 1201 00:36:56,248 --> 00:36:57,683 It looks fantastic. 1202 00:36:57,683 --> 00:36:59,752 I'm stoked and overwhelmed. 1203 00:36:59,752 --> 00:37:01,553 - Hey, what do you think, buddy? 1204 00:37:01,553 --> 00:37:02,388 PETE ZACARIAS: It looks great, man. 1205 00:37:02,388 --> 00:37:03,222 PHIL WILLS: Yeah? 1206 00:37:03,222 --> 00:37:04,089 - It looks good. 1207 00:37:04,089 --> 00:37:05,090 - Yeah? 1208 00:37:05,090 --> 00:37:06,258 - It looks great, yeah. 1209 00:37:06,258 --> 00:37:07,226 PHIL WILLS: All right, let's gather 1210 00:37:07,226 --> 00:37:08,360 around the bar top, guys. 1211 00:37:08,360 --> 00:37:09,094 I'm going to show you everything. 1212 00:37:09,094 --> 00:37:10,663 [chatter] 1213 00:37:10,663 --> 00:37:13,098 All right, so there's a lot of things going on in here, 1214 00:37:13,098 --> 00:37:13,866 but not too much. 1215 00:37:13,866 --> 00:37:15,601 It's not overwhelming. 1216 00:37:15,601 --> 00:37:17,536 When you walk through that door, the first thing you see 1217 00:37:17,536 --> 00:37:20,306 is this beautiful bar that you guys have here. 1218 00:37:20,306 --> 00:37:23,542 We took this room and put the low seating in there. 1219 00:37:23,542 --> 00:37:25,577 High seating back here, important, 1220 00:37:25,577 --> 00:37:27,346 where the benches were. 1221 00:37:27,346 --> 00:37:29,348 We also got you a lifetime subscription 1222 00:37:29,348 --> 00:37:31,884 to Partender, which is a bar inventory software. 1223 00:37:31,884 --> 00:37:34,687 All of your glassware, they came in from barproducts.com. 1224 00:37:34,687 --> 00:37:36,588 I don't know if you guys had a chance to look 1225 00:37:36,588 --> 00:37:38,424 at your beautiful menus. Wow, right? 1226 00:37:38,424 --> 00:37:39,692 - They're so pretty. 1227 00:37:39,692 --> 00:37:41,894 - Right here, land and sea, cool waters, 1228 00:37:41,894 --> 00:37:44,196 just the name of the food and the name of the drink 1229 00:37:44,196 --> 00:37:46,131 is going to tie into your concept. 1230 00:37:46,131 --> 00:37:51,570 We also have SkyTab Shift4 POS system for you guys, OK? 1231 00:37:51,570 --> 00:37:53,439 Also, I want to show you guys the plating. 1232 00:37:53,439 --> 00:37:54,707 This is from Casa Noi. 1233 00:37:54,707 --> 00:37:57,343 Beautiful, porcelain, very durable. 1234 00:37:57,343 --> 00:37:59,578 And that paint and that gold is not going to crack off. 1235 00:37:59,578 --> 00:38:00,512 It's not cheaply made. 1236 00:38:00,512 --> 00:38:01,847 All right, Pete. 1237 00:38:01,847 --> 00:38:03,248 We've come a long way this whole week, right? 1238 00:38:03,248 --> 00:38:04,483 - We have. (ON) PHIL WILLS: All right. 1239 00:38:04,483 --> 00:38:05,718 I want you guys to get ready. 1240 00:38:05,718 --> 00:38:06,618 I want you to get your team together. 1241 00:38:06,618 --> 00:38:07,920 - Yep. 1242 00:38:07,920 --> 00:38:09,688 - I want you to step up to the plate to be 1243 00:38:09,688 --> 00:38:11,190 a great manager tonight, OK? (ON) PETE ZACARIAS: You got it. 1244 00:38:11,190 --> 00:38:11,857 - All right. (ON) PETE ZACARIAS: All right. 1245 00:38:11,857 --> 00:38:13,225 - Let's get ready. 1246 00:38:13,225 --> 00:38:13,859 We're going to open up soon, guys. 1247 00:38:13,859 --> 00:38:16,128 [cheers, applause] 1248 00:38:17,296 --> 00:38:18,897 - All right, San Marcos, 1249 00:38:18,897 --> 00:38:20,566 welcome to Shores Bar and Kitchen. 1250 00:38:20,566 --> 00:38:21,400 Come on in. 1251 00:38:21,400 --> 00:38:23,802 [cheering] 1252 00:38:23,802 --> 00:38:26,739 [music playing] 1253 00:38:27,573 --> 00:38:28,407 What's up? 1254 00:38:28,407 --> 00:38:29,508 How are you? 1255 00:38:29,508 --> 00:38:30,309 How are you? (ON) CARA: Hello. 1256 00:38:30,309 --> 00:38:31,477 Welcome. Hi. 1257 00:38:31,477 --> 00:38:32,644 - Hey guys, how are you? 1258 00:38:32,644 --> 00:38:33,712 Hi. 1259 00:38:33,712 --> 00:38:34,713 MICHELLE: How are we doing? 1260 00:38:34,713 --> 00:38:35,481 - I'll take a Baja Candy. 1261 00:38:35,481 --> 00:38:36,615 - Let's do it. 1262 00:38:36,615 --> 00:38:37,883 - Chef, how are we doing? 1263 00:38:37,883 --> 00:38:39,385 COREY: Two more minutes on that mid-rare, 1264 00:38:39,385 --> 00:38:40,386 and it'll be ready. (ON) PETE ZACARIAS: OK. 1265 00:38:40,386 --> 00:38:41,720 - Great communication. 1266 00:38:41,720 --> 00:38:43,655 Corey, I really like how you're working smarter. 1267 00:38:43,655 --> 00:38:46,191 You're using utensils versus your hands 1268 00:38:46,191 --> 00:38:47,926 so that you don't have to worry about changing 1269 00:38:47,926 --> 00:38:49,928 out your gloves so often. (OFF) COREY: Thank you, Chef. 1270 00:38:49,928 --> 00:38:52,331 - Good communication back here, guys. 1271 00:38:52,331 --> 00:38:53,365 I love to hear that. 1272 00:38:53,365 --> 00:38:55,234 - We have an executive chef 1273 00:38:55,234 --> 00:38:56,335 who knows what he's doing. 1274 00:38:56,335 --> 00:38:57,302 Ticket times are great. 1275 00:38:57,302 --> 00:38:58,537 Things couldn't be smoother. 1276 00:38:58,537 --> 00:39:00,272 - How are you feeling, Corey? 1277 00:39:00,272 --> 00:39:01,340 COREY: I feel great, Phil. (ON) PHIL WILLS: You feel great? 1278 00:39:01,340 --> 00:39:02,641 - Feel-- feel like a rock star. 1279 00:39:02,641 --> 00:39:03,976 PHIL WILLS: [laughs] You're doing it, man. 1280 00:39:03,976 --> 00:39:06,278 - So at the beginning of this week, obviously, 1281 00:39:06,278 --> 00:39:08,213 I started very complacent. 1282 00:39:08,213 --> 00:39:11,316 And with Chef Jen's help, with Phil pushing me, 1283 00:39:11,316 --> 00:39:12,918 I think I've found my way back to the chef 1284 00:39:12,918 --> 00:39:13,919 that I should be today. 1285 00:39:15,954 --> 00:39:18,290 PHIL WILLS: How are we doing in here, Derrick? 1286 00:39:18,290 --> 00:39:18,957 - Night and day, man, from stress test. 1287 00:39:18,957 --> 00:39:20,225 - Yeah. 1288 00:39:20,225 --> 00:39:20,726 - This is what we want to see. 1289 00:39:20,726 --> 00:39:21,894 Progress. 1290 00:39:21,894 --> 00:39:22,628 - Everybody has a drink at the bar? 1291 00:39:22,628 --> 00:39:23,896 - So far. 1292 00:39:23,896 --> 00:39:25,464 Yeah, we almost-- there's two more people, 1293 00:39:25,464 --> 00:39:26,465 but he's working on those cocktails right now. 1294 00:39:26,465 --> 00:39:27,433 - Good job, Derrick. 1295 00:39:27,433 --> 00:39:28,400 - Thank you, brother. 1296 00:39:28,400 --> 00:39:28,934 - Think we nailed it. 1297 00:39:28,934 --> 00:39:29,635 - Yes. 1298 00:39:29,635 --> 00:39:30,769 - Guys. 1299 00:39:30,769 --> 00:39:33,505 - We have a crab cake, an elote, 1300 00:39:33,505 --> 00:39:35,607 I got a Surf and Turf on the way. 1301 00:39:35,607 --> 00:39:37,342 - Thank you. (ON) PETE ZACARIAS: All right. 1302 00:39:37,342 --> 00:39:39,011 PHIL WILLS: I am so proud of Pete. 1303 00:39:39,011 --> 00:39:40,646 He's really stepped it up, and he's 1304 00:39:40,646 --> 00:39:42,681 managing this place instead of just walking 1305 00:39:42,681 --> 00:39:44,817 around and doing nothing. 1306 00:39:44,817 --> 00:39:46,952 - Can I get a little more hibiscus in here? 1307 00:39:46,952 --> 00:39:47,820 - Yeah. 1308 00:39:47,820 --> 00:39:49,254 - A new flower. 1309 00:39:49,254 --> 00:39:50,522 - You got a double shaker right there. 1310 00:39:50,522 --> 00:39:52,591 Go, go, go, go, go, go, go, go! 1311 00:39:52,591 --> 00:39:53,425 Yeah. 1312 00:39:53,425 --> 00:39:55,427 [cheering] 1313 00:39:55,427 --> 00:39:56,595 With the double shake. 1314 00:39:56,595 --> 00:39:58,964 [cheers, whistles] 1315 00:40:00,399 --> 00:40:01,433 She's got this. 1316 00:40:01,433 --> 00:40:02,901 We don't need to be here anymore. 1317 00:40:02,901 --> 00:40:05,871 [chatter] 1318 00:40:05,871 --> 00:40:07,372 Mr. Pete. (ON) PETE ZACARIAS: My man Phil. 1319 00:40:07,372 --> 00:40:08,040 PHIL WILLS: How are we feeling? 1320 00:40:08,040 --> 00:40:08,974 - I'm good, man. 1321 00:40:08,974 --> 00:40:10,476 - I'll tell you, I 1322 00:40:10,476 --> 00:40:12,277 think that the community of San Marcos 1323 00:40:12,277 --> 00:40:13,579 is really loving this place. 1324 00:40:13,579 --> 00:40:14,580 - People are like, what 1325 00:40:14,580 --> 00:40:15,514 time are you open tomorrow? 1326 00:40:15,514 --> 00:40:17,282 - This is something 1327 00:40:17,282 --> 00:40:18,350 for you to grow off of now. (OFF) PETE ZACARIAS: Absolutely. 1328 00:40:18,350 --> 00:40:19,751 - And you can feel that flame 1329 00:40:19,751 --> 00:40:20,552 burning inside, that passion? (OFF) PETE ZACARIAS: I can. Yeah. 1330 00:40:20,552 --> 00:40:20,986 PHIL WILLS: I'm proud of you, man. 1331 00:40:20,986 --> 00:40:21,987 - Thanks, man. 1332 00:40:21,987 --> 00:40:23,722 - It's been a long week. I'm super proud of you. 1333 00:40:23,722 --> 00:40:24,656 PETE ZACARIAS: Thanks, Phil. 1334 00:40:24,656 --> 00:40:25,858 Good job, brother. -I appreciate it, man. 1335 00:40:25,858 --> 00:40:26,892 - When I first got here, 1336 00:40:26,892 --> 00:40:28,660 I really had to lay into Pete. 1337 00:40:28,660 --> 00:40:31,530 I had to get him to understand the severity of his actions 1338 00:40:31,530 --> 00:40:33,932 or his lack thereof. 1339 00:40:33,932 --> 00:40:36,502 Pete had lost his passion, and now he has it again. 1340 00:40:36,502 --> 00:40:37,000 And I know he will be successful here. 1341 00:40:37,000 --> 00:40:38,303 And I know he will be successful here. 1342 00:40:40,973 --> 00:40:44,510 [music playing] 1343 00:40:51,383 --> 00:40:52,951 NARRATOR: Promotional consideration 1344 00:40:52,951 --> 00:40:55,053 provided by SkyTap POS, Partender, Signfastic, 1345 00:40:55,053 --> 00:40:56,588 barproducts.com, Twisted Alchemy, 1346 00:40:56,588 --> 00:40:58,423 Casa Noi, Bellamy's Restaurant, Veteran 1347 00:40:58,423 --> 00:40:59,625 Screen Printing, and ESRI. 1348 00:41:27,011 --> 00:41:28,779 (SINGING) MTV.