- Working two jobs,
I wake up at 3:30 in the morning.
I work at my other job 10 hours a day, then I come here
and I do what I can.
But at the end of the day, I'm exhausted.
I'm only 25.
No, I'm kid-- [chuckling]
NARRATOR (VOICEOVER): 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?
But I can't be everywhere at once.
So I've handpicked some of the nation's
top hospitality experts--
- This looks like a convenience store.
- --to help me lead the charge.
- This is your staff that you
did not set up for success.
(OFF) NARRATOR (VOICEOVER): Now, Jon
is sending legendary hospitality expert Dustin
Drai to Apache Junction, Arizona,
to rescue Tumbleweed Grill and Bar.
- We are determined to raise the bar
and rise to the occasion.
NARRATOR (VOICEOVER): In August of 2022, Teresa
and her husband Alan opened up Tumbleweed Grill and Bar
in Apache Junction, Arizona.
- I am a manager
for a local convenience store.
I've been doing that for nine years.
So I was surprised when she said, hey, let's open up a bar.
- Well, the reason
was for him to be able to run his own business instead
of running other businesses like he has
been doing for years and years.
NARRATOR (VOICEOVER): And initially, the couple's
investments seemed to be paying off,
with the bar experiencing record interest
from the local community.
- When we were new, a lot of people came.
And it was doing pretty good.
(OFF) NARRATOR (VOICEOVER): But, with Alan
unable to leave his convenience store job as they hoped,
Teresa was left to run the bar alone.
And her lack of management skills soon became apparent.
- So Teresa tries, but, you know
she's, never done it before.
- Do you need powdered gloves?
- You can't.
- Oh, you can't?
- You can't have powdered back here.
- Oh, OK.
NARRATOR (VOICEOVER): To make matters worse,
the novelty of being the new bar in town wore off
and customers stopped coming back.
- I can't believe nobody's here.
- Watching Teresa struggle, it hurts me.
- How late are you staying open?
- Oh, I don't know.
I have no idea.
NARRATOR (VOICEOVER): And as revenues declined,
Teresa became increasingly desperate,
turning to family, friends, and even staff
to help keep the bar afloat.
- I decided to just pull out my 401(k)
and give them $20,000.
NARRATOR (VOICEOVER): Now, with Teresa's
inexperienced leadership and Alan's absence,
the bar is sinking fast.
- Tumbleweed Bar is currently
losing about $4,000 a month.
- We have put so much into this financially.
So much of our relationship has gone into this.
- But if it doesn't pick up,
I see us closing in three months.
NARRATOR (VOICEOVER): So before Tumbleweed tumbles off
into the sunset, Alan and Teresa have made the decision
to pull back the doors, bust open the books,
and make a call for help to Bar Rescue.
- I feel I need to be here more.
PRODUCER: Are you ready to do that?
- I have done that.
I terminated my employment with my employer this morning.
[tense music playing]
- For this rescue,
I've asked Dustin Drai to lead the charge.
JON TAFFER (VOICEOVER): Dustin is the vice president
of entertainment for the world famous
Drai's Nightclub in Las Vegas.
This family is royalty in the field of hospitality,
so he has literally grown up in this industry.
- Derrick, Jason,
thank you guys for coming with me.
Jon recommended some of the best in the business,
and I couldn't be more proud to work with you
guys to help this couple.
DUSTIN DRAI: So Jon sent us to Tumbleweed Grill and Bar
in Apache Junction, Arizona.
- It's an extremely small town--
9,000 people-- so for a small town bar,
you need to be a place that can attract people
once and have them come back.
Because if you get them once and they leave--
- That's it.
- --you lost them.
Now, this place is known for the gold rush.
Back in the 1800s, people flooded this place
and they found some gold, but not this place.
- We're in the middle
of nowhere, that's for sure.
NARRATOR (VOICEOVER): For the kitchen,
Jon brings in Jason Santos, one of Boston's most
creative and charismatic chefs.
Chef Santos is a published cookbook author as well as
owner and operator of five successful restaurants in
the greater New England area.
For the bar, Jon brings in Derrick Turner, a mixologist
from New York City, who was named a top 10
bartender by Time Out Magazine.
Derrick has worked with both craft
spirit brands and major breweries across the country.
- Look at this.
No signage on the doors.
Half the sign on the building is out.
You drive by this place you have no idea what it is.
- It's so empty out front,
you could literally see tumbleweeds go by.
- Literally go by the front door.
So this place was bought by Teresa and Alan
about a year ago.
And she felt that it would be an amazing idea to buy a bar
for them and for their family.
The issue, they have no idea what they're doing.
- Like a speakeasy, yes.
- Right.
MAN: People will say, where are you dancing?
We can't tell you.
- We can't tell you.
- So Alan's Teresa's husband.
He manages a bunch of convenience stores in the area.
Crazy, Alan, this morning, decided to quit his job.
He decided, you know what?
I'm going to focus on this bar with no knowledge
of the bar industry.
- This is from like bad to worse.
- Yeah, exactly.
- Jack wants you in the kitchen.
- Then you have Brandi.
She's another bartender.
- I don't even know what I got.
- You don't know what soda you're drinking?
- Brandi actually
took $20,000 out of her retirement
to give to Teresa and Alan.
Then we have Lisa.
- Do you want a box for your taco,
or are you going to eat it? (ON) MAN: No.
- No, we're not going to eat it.
- Oh, my god.
- That is not good.
- Lisa is Teresa's sister.
She moved back to town a week ago to help manage this bar.
- Did you want a refill?
I'm glad.
- That's Nina.
She's a bartender here.
That's Teresa and Lisa's younger sister.
So she also works in the bar.
So it's one big family dynamic.
- One family function.
- And then you have Jack.
- Oh, help me, Lord.
- Jack's the kitchen manager.
- No, nothing came through.
- Push-- oh.
- Tell her she has to push send.
- So they are $300,000 in debt--
$300,000.
- Man.
- That's a lot of gold.
- I mean, look at the seating.
It's just dull.
There's no energy.
There's no identity to this place.
(OFF) DUSTIN DRAI (VOICEOVER): If there's
one thing I've learned when people walk
into a bar or a nightclub or a restaurant,
is that first impressions make all the difference.
What they see is what they judge this place on,
and this place looks awful.
- So tonight, for recon,
I have Cheyenne Davis.
Cheyenne is one of the Gunner and Cheyenne,
a popular country morning radio show in the area.
So you would think Cheyenne knows this area.
- She definitely knows the area.
DUSTIN DRAI: So Cheyenne on the left,
and her friend Mary on the right.
- Can I have a water, please?
- Yep, yes.
- That menu looks very
overwhelming, just from here.
- Way too much.
(OFF) DERRICK TURNER: That's a lot.
That's a lot of black dots.
- For such a quiet bar like this,
it's, like, a huge menu.
DUSTIN DRAI: How many menu items
do you think they should have?
- I mean, a dozen, tops.
- May I please do the chicken dinner?
- I believe we're out of chicken for today.
JASON SANTOS: You believe? (ON) DUSTIN DRAI: Wow.
- You believe?
DUSTIN DRAI: Wow.
- Can I do the Angus steak, then?
- You sure can.
How would you like it cooked?
(OFF) CHEYENNE DAVIS: Medium rare.
- Do you want a cocktail?
MAN: Yes.
- What would you like to drink?
- That's their money.
That's where they make their margin.
That's how they stay open.
All right, let's go to the kitchen.
Oh, oh, look at that steak.
Is that--
MAN: That is disgusting.
DUSTIN DRAI: What did that steak ever do to them?
- Holy moly.
DUSTIN DRAI: I would-- oh, that's horrible.
JASON SANTOS: With microwave vegetables.
- Why would you ever come here to have this?
DUSTIN DRAI: Not even looking at the steak,
not even touching it.
- Have you had any chef in your restaurant
use a microwave like that?
- I don't even have
microwaves in my restaurants.
DERRICK TURNER: This is crazy.
- There you go.
JASON SANTOS: Look, there's no seasoning.
It's not seared properly. It's--
- --who knows what kind of cut?
That's the test of a good cook, is can you cook to temperature?
And he flips it before it even sears.
- I'll do a Shandy.
And what are you gonna have?
- I don't think we have the Summer Shandy anymore.
- OK.
- I don't understand the think part.
You either know or you don't know.
- How about just an Old Fashioned?
- OK, so it's like whiskey, sweet, sour, right?
(ON) CHEYENNE DAVIS Yeah.
- Oh, she's asking her
how to make the Old Fashioned.
- One of the easiest cocktails.
It's bitters, sugar, bourbon.
That's it.
- It is so simple.
(OFF) DERRICK TURNER: That is it.
- Watch, she's-- she's going to mess this up.
- Do you remember what's in an Old Fashioned?
- No.
- Google Old Fashioned drink.
- Oh, she's--
OK, she's looking up how to make an Old Fashioned.
- We're going to try this.
- This is crazy.
DUSTIN DRAI: Oh, what was that pour?
- Like an orange
or a cherry or something?
Is that right?
- OK, let's try this.
- Oh snap.
(OFF) CHEYENNE DAVIS: We trust you.
- What is that?
- That is not an Old Fashioned.
- Is that a funny face?
- It's a little light, but it's not bad.
It's not bad.
- She does not want that cocktail.
DUSTIN DRAI: Here comes the food.
- Here we go, ladies.
- Thank you so much.
- Even my stomach's turning,
and I'm not even in there.
- It does not smell great.
WOMAN: --for the--
- Oh, that's not good.
- This is the food that they're serving when
they have $300,000 on the line.
Their life is on the line.
This bar is going to close within a week.
It's still mooing.
- I don't know if I'm
going to be able to eat this.
- We have a bartender that doesn't know
how to make an Old Fashioned. (ON) DERRICK TURNER: At all.
- We have a chef that has no idea
what he's doing back there.
We have two owners that have so much
invested into this business, I'm astounded by how
bad this place is.
I'm going to have to go in there and save my recon,
because I can't have her eat another bite.
And I've got to find out what the hell is
going on with Alan and Teresa.
- They didn't eat their food.
- Really? Oh, OK.
[tense music playing]
- I'll pass.
- That's not good.
- Teresa, Alan, come over here, please.
Jon sent me to help your guys' bar.
Come over here, please.
Don't eat any more, please.
I do not want you going home sick.
What is that?
- It's a very, very, rare steak.
- Would you eat that?
- I would not.
- OK, so why are you
serving it to your customers?
Why are you looking at each?
Other who's in charge?
I mean, this could get somebody sick.
OK, let me ask you another question.
What is this?
- It's supposed to be a Manhattan.
- A Manhattan?
(OFF) CHEYENNE DAVIS: Old Fashioned.
Old Fashioned.
- I mean an Old Fashioned, sorry.
DUSTIN DRAI: Old Fashioned, OK.
This is not an Old Fashioned.
- She has a drink that she ordered
that was made incorrectly.
She has food that was raw.
That's on you guys.
You can't really blame them.
They're supposed to have the training.
Your chef doesn't know how to cook a steak.
- They're [bleep] yelling at Teresa and Alan,
saying the steak is raw and it's going to kill somebody.
- It ain't raw, it's supposed to be medium rare.
- Let's go back to the kitchen.
How are you doing, sir?
- Good. (ON) DUSTIN DRAI: Dustin Drai.
- Good to meet you.
- Jon sent me here.
- OK.
- So, what did he serve?
- A very, very rare steak--
- Very rare steak.
- --that could get someone sick.
- So, the steak was raw--
absolutely raw.
How long have you been in this business?
- About 40 years. (ON) DUSTIN DRAI: 40 years.
You should know what a medium rare steak is, shouldn't you?
- I do.
- Well, that was not a medium rare steak.
- Well, that's your opinion.
- It's not an opinion, it was a raw.
It was straight raw.
- They didn't complain.
They should have brought it back if they complained.
- You know how to cook a steak?
- I do.
- OK, because clearly, that's not a steak.
JACK: This is [bleep] crazy.
And they ordered it medium rare, and that's what they got.
- You know how to cook a steak?
- I do.
- OK, because clearly that's not a steak.
JACK: This is [bleep] crazy.
They ordered it medium rare, and that's what they got.
- Oh, he's just going to walk away?
That's great.
Alan, Teresa, let's go out here, guys.
Let's go out here.
OK, it took them almost 20 minutes
to even be asked for a drink.
Where do you get your money in a bar?
- The customers.
- No, no.
Do you get more money from food or more money from booze?
- Booze.
- So the first thing
you should hit them with when they walk through the door is--
TERESA HIGGINS: What can I get you to drink?
- Thank you, exactly.
That should be the first thing you hit him with.
Let's talk about this aesthetic quickly.
You see this?
This is diamond plate.
It's supposed to be in the back of the house,
not in the front of the house.
Diamond plate is supposed to protect walls and everything
in the back, not be the first thing you
see when you walk into a bar.
I mean, this looks like a convenience store.
This looks like what you see all day long.
- Yeah, you're correct.
- So, I have so much work to do.
And I need you guys to come here tomorrow ready.
I need your staff to be here that's ready.
And we're going to get to work, because at the end of the day,
this is your business.
This is your livelihood.
Who's going to take the reins of this bar and really step up?
Because I have no idea if I can save this bar.
- We will fight for this.
I will be here full time from now on also, so I'll be here.
- OK, so I'll see you guys tomorrow.
- All right.
TERESA HIGGINS: I feel kind of in shock.
- I mean, do I watch every plate of food
that comes out of the kitchen?
I don't know.
But, you know, I mean, he's not wrong.
You know, we definitely have a lot of work to do
and a lot of changes to make if we're going to get out of this.
[upbeat music playing]
TERESA HIGGINS: And how are you feeling
about what happened last night?
- I think it was shitty the way he treated me.
Number one, the steak had been out 20 or 25 minutes.
I mean, I didn't know.
I'd rather not be here.
Was it undercooked?
I don't know.
I didn't see it.
So how can I fix it?
I can't.
- Well, let's just hope tonight that we don't have to--
that we have no issues and we don't
have to send anything back.
- Absolutely.
- And we'll just be really on top of it.
- OK. (OFF) MAN: Thanks.
- After last night, I need to walk in there
and I need to figure out who this staff is.
Have they seen the issues that are in this bar?
Right now, I don't know.
Afternoon, guys.
My name is Dustin Drai.
I own one of the largest and most successful
nightclubs in Las Vegas.
So I know a thing or two about bars and restaurants.
And what I saw last night was a chef that
sent out food that was raw.
I saw a bartender that had no idea how to make
the simplest of cocktails.
And I saw ownership that are just straight amateurs.
Jack, we met last night.
When you cooked the steak, clearly, it was rare,
was it not?
- I don't know.
I didn't see the steak.
I only know 25 minutes later when you
came in hollering and bitching.
- The point is that it came from you first.
You should have known ahead of time.
That should be on you as the chef of this place.
- I'm just saying, in my opinion, it was done.
You can ask--
- I don't care what you think.
I'm telling you what I saw.
- I know what you're saying,
but I'm also saying I don't have food come back.
- Yeah, but do you have customers
come back through this door?
How bad are we in the hole?
- How bad are we in the hole?
MAN: Bad. (ON) ALAN MCWHORTER: $300,000.
DUSTIN DRAI: $300,000. (ON) ALAN MCWHORTER: Yes.
- That's crazy, guys.
How are you keeping these doors open?
How are you keeping the lights on in here?
- We mortgaged our house,
took loans out, maxed our credit cards, borrowed money.
- Well, I don't want to have a breakdown,
but, I mean, I really do care about this place.
I'm here from morning till night, even when I'm off work.
(OFF) BRANDI (VOICEOVER): And I know
there is a chance that they might close
and I might not get the money back.
- But, I mean, I think that, if we just listen,
it'll be fine.
I think the place would work.
It just has to be pushed, and has to-- everyone
has to listen.
- So, you mortgaged your house,
you've maxed out your credit cards,
you've gotten friends and family to loan you money,
and yet, you still sit back and don't try anything.
- I guess so.
- I did see it happening in the bar,
but I keep my mouth shut.
- You see what happening?
- I know-- not caring with the drink is made
correctly or not, so the wrong thing is made,
whatever, something like that.
And I bring this to their attention.
But later, I do see the same thing happening all over again.
So I just, [trills lips].
- What I'm getting from you guys
a lot is that you see issues, but you do zero to change them.
We see them, we're losing all this money,
but we don't want to do anything to fix it.
Am I wrong?
- Well, it's not that we don't
want to do anything to fix it.
I want to do something to fix it.
I get motivated, I start doing things, but then I--
I run into a block wall and I'm not--
I'm not sure how to follow through with the things
that we need to get done.
- What do you think the biggest
downfall is of this place?
- I believe the identity and
the consistency of everything.
- So consistency.
ALAN MCWHORTER: Consistency, yes.
- Where does consistency start?
- Management.
- Do you still have your second job?
- No, I actually don't.
I need-- I stopped doing that to be here full time,
to make it more successful, to do what I can.
- So this is your last straw, then, huh?
ALAN MCWHORTER: Yes.
- So Alan has a running-a-business
background, and that's why he's coming here
and I'm going to get a job outside of the bar
if it doesn't turn around really fast.
- So that's the plan?
- That's the plan.
(OFF) ALAN MCWHORTER (VOICEOVER):
I quit my job because Teresa's at her breaking point,
and she needs me here.
- So I'm going to be there learning
everything with them and make sure they implement it and make
this place better than it is, turn it around, for both of us.
- And the beautiful thing for you guys
is I'm not going to do this alone.
I have two experts that I brought with me that are going
to help turn this place around.
OK.
I have two of the best in the business right next to me.
Guys, what'd you see last night?
- What I saw last night
was just complete amateur hour.
Brandi, let me ask you a question.
How long you been in this industry for?
- Like, eight years, I guess.
(ON) DERRICK TURNER: Eight years,
and you bartend, correct?
- I do coffee, usually, and Bloody Marys.
(ON) DERRICK TURNER: Fair enough,
but you're behind that bar.
You're supposed to know the basics.
That Old Fashioned that went out, what was that?
- I know.
DUSTIN DRAI: Chef, what'd you
see in the kitchen last night?
- I mean, if I were being honest,
I saw a chef who cooked a steak improperly, who
has a ton of experience, who can't take criticism, who has
zero accountability, but yet, can very
clearly microwave vegetables.
- I do exactly what they've asked me to do,
and that's what they do here.
JASON SANTOS: It's just-- it's disgusting.
- That was some of the gnarliest food
I've ever seen.
- Guys, as you can see, we have a lot-- a lot,
a lot-- of work to do.
Come on guys, let's go.
- OK, I'm done.
DUSTIN DRAI: Where are you going?
You're going to leave them hanging?
- I don't have to do this.
- Look at them.
Their house is on the line and you're leaving them?
- You know what?
My stuff is on the line, too, because it's
the only job I have.
- OK, so then why are you giving up?
- No, because I want to.
Because I can.
- You're better-- you're better
than that. (ON) JACK: I know I am.
- OK, then don't give up.
- No. (ON) BRANDI: Jack--
DUSTIN DRAI: You're going to let him walk out?
WOMAN: Jack-- (ON) BRANDI: Jack--
I can't do this.
I'm not going to do it.
DUSTIN DRAI: Then stay here let me help you.
JACK: No, I can't deal with you.
I can't. I'm sorry, I can't.
- Can I just talk to him for a minute?
- Talk to him. (ON) LISA: Jack, just stay.
Everything's going to work out.
- Jack, Jack--
- It's going to be good.
- No.
- I know you've been through a lot.
- --chef, it's too stressful today.
- I know.
- I know it's stressful right now,
but it's only going to get better.
- We can do it. (OFF) MAN: We can do it.
JACK: No, I can't do it. (ON) BRANDI: You know we can.
JACK: I can't. (ON) BRANDI: Yes, you can.
- No, I can't.
And I don't want to with them no more.
So you want us to make everything
from [bleep] scratch?
- Yeah, they do.
That's what they want.
- It's-- it's not possible.
That's not what we do here.
There is no restaurant in this town
that makes shit from [bleep] scratch, all of it.
TERESA HIGGINS: Maybe they can show us how we can do it.
- They can show you guys.
I can't do it.
- I'm sorry this happened.
I'm--
- OK.
Call me if you change your mind.
- I don't think so.
Bye.
Don't call me.
TERESA HIGGINS: OK.
- I'm pissed off that we--
that that just happened.
- Did he really quit?
You guys couldn't get him to come back?
- No.
- I thought Jack could pull it off and pull
through for us, but now, I just feel like we took a step back.
- We got to start somewhere.
So let's call in another cook and let's start training.
- All right, so right off the bat, a Shandy,
Old Fashioned-- these are just classic cocktails
you should know.
So naturally, I saw you make the Old Fashioned last night.
I need to see you make it again, OK?
- OK, yeah.
- So come on back.
Brandi, I want you to make your Old Fashioned, how you make it.
- Ice.
And then your bourbon.
DERRICK TURNER: OK.
- OK.
And then bitters, right?
- I have no clue.
- OK, sorry.
The simple syrup, and then water.
Cherries.
- You have the idea of it,
but you don't know how to execute it properly.
- Yep.
- So now I'm going to show you guys how
I make a classic Old Fashioned.
Five heaping dashes of bitters, a half ounce of simple syrup.
What type of whiskey, traditionally?
- Bourbon, right?
DERRICK TURNER: Bourbon, right?
- And two ounces is how many seconds?
- Eight seconds.
(OFF) DERRICK TURNER: There we go.
BRANDI: Eight seconds, that's right.
DERRICK TURNER: That's everything that goes
inside of an Old Fashioned.
- OK, you're going to get your bar spoon.
And what I'm looking for here is dilution, OK?
Ice it up.
Now you put a lot of cherries inside there?
Some people do it, but traditionally,
just an orange peel.
Give it a nice twist, place it down.
Visually, night and day.
- Wow, OK.
- All right, so we
have a lot of work ahead of us before stress tests, right?
We need to train on our pour, we need
to train on our confidence.
So you guys ready for this? (ON) ALAN MCWHORTER: Right.
- Yeah. (ON) NINA: OK.
- All right, let's do it.
- OK.
- Hi, guys.
Welcome to kitchen training.
So with Jack gone, we certainly needed a cook in the kitchen.
So we have a new guy showing up. Let's see how he's going to be.
JASON SANTOS: What's your name?
- My name is Justin.
- Justin, how long have you been cooking for?
- I've been cooking for about 30 years.
- Justin, welcome.
So, fresh start.
Mediocrity does not cut it anymore.
So what going to do is, we're going
to introduce some simple food for you guys,
but we're going to make it original.
We're going to make something for you that you
can't get any other place.
With that said, we're going to introduce a
beautiful fresh fish and chips.
I have two pieces of cod.
I'm going to dip it in a little rice flour,
and I'm going to drop it just right in beer batter.
So we're going to drip off the excess,
because we don't want a heavy, heavy batter.
Drop it.
And then I'm just going to drop some French fries, real simple.
Take a bowl.
Anything that comes out of the fryer
always gets salt and pepper right away.
So I'm just going to season that,
and we'll start to build our plate.
Tartar sauce, some crushed peas.
Lay it right on top.
Wedge of lemon, a little bit of dill as a garnish.
And you guys are going to have the best fish and chips
in this town, I promise you.
- That's good.
It was quality.
It was something I could be proud of.
I've never had any peas on my fish before.
I loved it.
We change up our food and we're the only ones that
have cool stuff like this, with us being our little small town
that we're in, it's a huge deal.
- Stress test it tonight.
I want you guys to get set up. We're going to train.
We're going to get you up to speed.
And guys, let's start digging ourselves out, OK?
MAN: All right. (ON) TERESA HIGGINS: All right.
- Great. Got it.
- You got it.
[energetic music playing]
- Remember what's at stake.
So this is your time to prove to me that you care about this bar
and you care about the future of this bar.
Because tonight is really where I'm going to see if it's
worth saving.
Focus on what you're doing and move quickly.
- OK. (ON) TERESA HIGGINS: All right.
DUSTIN DRAI: Go open the doors and let's start.
- All right.
I feel very confident that our staff will do great tonight.
And I'm feeling great about being here full time.
I can run this place the way I think we need it to be ran.
- Welcome to Tumbleweed.
Come on in.
- Hi, welcome in.
- Hi, everybody.
Welcome.
NINA: Can I get you guys any drinks started?
- Did she ask for a drink right away?
- Right away. (ON) DUSTIN DRAI: Great.
(OFF) DERRICK TURNER: Now, are you
doing two or one of that one?
(OFF): Is that two or one?
- One.
- You already know that's too much.
We got to restart. (ON) BRANDI: OK.
- OK? One down.
- Come on.
We got tickets.
- Oh my goodness.
OK.
- Who hasn't gotten a drink
yet or a drink order yet?
[whistles] All right, guys, come on, let's boogie.
ALAN MCWHORTER: Yeah.
- Chef, how are we doing?
Any tickets yet?
- No tickets yet.
We're ready to go.
The new guy here, and he's-- he's there.
- Has anybody ordered any food?
No food?
They're getting your drink order and your food order,
or just your drink order?
- Drinks.
DUSTIN DRAI: Guys, we need drink
and food at the same time.
Don't get one or the other.
JASON SANTOS: There we go.
I was concerned that the tickets weren't working.
- Alan, what are we doing?
- I just keep checking on food.
- OK, let's go. Come on.
Oh, this is backing up fast.
- Yes, it has.
- And what are we looking at on time?
- It's seven minutes,
going on eight right now.
- Alan, check on him.
See does he need help.
That's your responsibility tonight.
- Just keep them right here.
- Oh, sorry, sorry.
DERRICK TURNER: Because if it breaks in your well,
you're done. (ON) NINA: Yes, yes, yes.
Got it.
- I haven't seen one piece of food
get put up up here, not one.
- OK, let's start plating that first one.
I've got two round plates.
- What time are we at?
- We need to start plating.
It's a mid-well steak.
It's [bleep] raw on the grill, dude.
- Please do not serve a raw steak tonight.
Please do not. (ON) JUSTIN: Look.
Look it--
- I don't care how long it takes.
I do not want a raw steak out there,
and I want nobody getting sick on your watch, OK?
JUSTIN: OK.
- The hottest part of the grill
is not the front, right?
So why are you slowing down the cook on the mid-well?
- Because I'm not trying to burn the thing,
but I'm trying to cook it all.
- OK.
Last I [bleep] checked, you put the steak on the heat.
- OK.
- All right, come on.
- You're making me a little--
- Let's hustle that out.
[interposing voices]
- I'm making four Old Fashioneds for my table
down there.
- I can make an Old Fashioned,
but I can't make those original.
- Oh, got it.
OK, sorry about that.
- The energy behind the bar
is simply chaotic.
Everyone is doing what they can, but not doing it efficiently.
- What is this drink sitting down here?
- I don't know.
- How is it?
Be honest. (ON) WOMAN: She spit it out.
- You spit it out?
Give it to me.
Give this to me.
OK, we got our first steak coming back.
They spit it out.
No seasoning, no flavor, no nothing.
No nothing.
- You saw me season it.
- I don't care what I saw out of you.
It's the customer who's always right, not me, not you.
So if somebody sends food back, are
you going to argue with them?
- No sir, I'm going to make them a new steak, sir.
- OK, so that means,
what do we need right away?
- OK, how was the steak cooked?
- She wants a medium rare.
- Medium rare.
On the fly, there you go.
- There we go.
That's proactive.
OK, let's all take a look at this one.
Here's your new steak.
Do me a favor.
Tell me what you think.
What is that?
- That is a raw steak. (ON) DUSTIN DRAI:
DUSTIN DRAI: That is a raw [bleep] steak.
- We got a raw steak, ladies and gentlemen--
a raw steak in the bar.
Alan? (OFF) ALAN MCWHORTER: Sir.
- Come out here.
Chef, drop everything.
I need everybody out here right now.
Alan, come here.
Come here.
Let me ask you a question.
What was the one thing I told you guys
I didn't want to see tonight? (ON) JASON SANTOS: Undercooked.
- Rare steak.
- What is this?
What is that?
- That is blood raw.
- I was asked for medium rare.
I'm sorry. That's a little bit--
- That is raw.
- It's a little bit underdone.
- What did I say?
- I didn't check it when it came out.
- Raw steak, people get sick,
this place gets shut down.
I can't have that.
I told you the one thing I needed to see was no raw steak.
That's your responsibility.
I know you just got here, but no raw steak.
You understand that?
How many drinks are we backed up, Derrick?
- Listen, about 25, 26.
DUSTIN DRAI: 25 drinks, what are you guys doing?
Here's what's going to happen next, OK?
I want you to apologize, then we're
going to shut this place down because I
can't watch any more of this.
Do not eat this.
Unbelievable.
- Can I get everyone's attention, please?
Thank you all so much for coming.
Tonight didn't go as well as we had planned.
We're going to go ahead and close down.
So I hope you all come back on Friday night.
- Hey Justin, we're good.
We're closed. We're done.
- Huh?
- Nothing else is going out.
We're closed.
- OK.
- All right, guys.
That was a disaster.
- Like, they had the heart
but just not the execution at all.
- No, zero execution.
- At all. At all.
- So I was talking to Jon.
We were trying to come up with a concept that really takes
the heritage of this area.
You know, the median household income is only $50,000.
That's 15% lower than the national average.
So, you know, what type of cocktails are we thinking?
- Something simple, refreshing,
that just makes sense for the area
but still have that kind of feel of-- of the West, you know?
Just something clean, easy, man. (OFF) DUSTIN DRAI: And simple.
- Exactly.
- We need something
simple because, clearly, they're not
going to get it out quickly.
DERRICK TURNER: Absolutely not.
- And for the menu,
what are you thinking, chef?
- I mean, I think simple as we go,
a couple components, a nice garnish,
just keep it clean and easy, stuff
that we can prep ahead of time.
- All right, guys.
Well, let's get to work. (OFF) JASON SANTOS: Right.
(OFF) DERRICK TURNER: Absolutely.
JASON SANTOS: Great.
[peppy music]
- Justin, I have to tell you,
it was busy last night, and you could have given up.
Jack walked away for half that.
And I appreciate you.
You put your head down, you guys cooked, you got through it.
It was intense, but you didn't give up.
The one thing last night was the steak.
Steak, for some reason, seems to be an issue in this restaurant.
So the first dish that we're going to implement here for you
guys is, in my opinion, a much higher quality steak, just
as simple, just as delicious.
First, and most importantly, is the cut of steak.
So this is a beautiful New York strip.
And I'm going to crust it really, really well.
And this is an amazing smoky barbecue rub--
brown sugar, paprika, cumin, smoked
salt. Because there's a little sugar in it,
it's going to sear nicely on the grill.
So a beautiful New York strip, seasoned nicely, right
on the hot part of the grill.
Last night, you said to me a medium rare steak goes
in the hot part and a mid-well steak goes on the slower part
so you don't burn it.
But the grill doesn't burn a steak,
the cook burns the steak.
We're going to cook that to a medium
rare temperature, medium, doesn't matter.
Because it's a high quality steak, even at mid-well,
the steak is still going to eat well.
So I'm going to take the steak, and I always
serve it fat side away because that's like the side
that doesn't look as good.
And then we're going to take our French fries.
What do we do right out of the fryer?
- We're going to season them.
- That's right. Salt and pepper.
And we're going to add some ingredients to make these fries
love us, some herbs and some Parmesan cheese in there,
and just make it a little bit better.
And then this is a white barbecue sauce--
all the flavors of barbecue, but mayonnaise-based
versus tomato-base.
So we're just going to drizzle this over the steak,
and it's going to start to melt into the steak
and be delicious.
I have some simple herbs-- some parsley,
some chervil, some tarragon-- all mixed.
A little olive oil.
I'm going to give that a little mix.
And we're just going to garnish that,
and it's a little herb salad.
And then you have a delicious steak, frites, herbs,
white barbecue sauce that I think will blow
the socks off your guests here.
- What is up? How are you guys feeling?
- Good. (ON) TERESA HIGGINS: Great.
- Last night, we did an Old Fashioned
that we had some trouble with.
But it's OK.
We're going to do a different version, the candied pecan
Old Fashioned.
It's very simple, and it looks more intriguing.
People are inviting to try it, right?
And they go, what's that?
So I'm going to start with chocolate bitters.
Half an ounce, which is how many seconds?
- Two. (ON) DERRICK TURNER: Two.
And where do you hold the bottle?
- The neck. (ON) DERRICK TURNER: The neck.
OK.
Elbow up, thumbs up when you start.
When you pour it, thumbs down.
Half ounce almond liquor, two ounces of whiskey.
You're going to ice this up, stir.
Depending on how vigorously you're stirring, five to
10 seconds.
We're going to take our rock glass,
dip it in some almond liqueur, dip it in some candied pecan.
Ice it up.
You're going to expel that orange peel.
Ladies and gentlemen, that is the candied pecan
Old Fashioned.
[rhythmic music playing]
- Last night was a mess,
but I did see the effort that I was looking for.
The biggest hole in this entire operation
is who's going to run this place?
So I'm going to sit down with them
and see if we can come up with a plan moving forward.
- I like what he's doing.
- Doing good.
DUSTIN DRAI: How do we think last night went?
- Last night, we learned a lot of things
that we need to kind of fix and work on.
I think everyone gave it their all.
I don't think anyone slacked off.
- I think their communication,
it needs to be greater in the whole, whole bar,
just get everybody in line and get their training down.
- Do you think at where we're
at today with him coming on board full time
it's going to be helpful?
- Absolutely.
Not that he can just run the back end of the business,
but he can get out there and get his hands dirty, too.
- So you're going to be in charge?
- I'll be in charge.
DUSTIN DRAI: How's that feel?
- It feels good.
I can be there all the time.
We make all the systems in place to hold everybody
accountable for their actions.
- That's what a team is.
ALAN MCWHORTER: That's a team.
- And I can see a team here.
You know, you guys are a team in marriage.
You're a team with your family.
Now you need to be a team in business.
- Mm-hmm.
DUSTIN DRAI: I'm so happy to be here helping you guys,
I really am.
- It's been a great week
because I can see it.
I didn't want to come here and help people that really didn't
care, and that's not you guys.
You really care about your business.
I mean, it's a beautiful thing to see.
Are you excited? (ON) TERESA HIGGINS: Absolutely.
DUSTIN DRAI: I'm going to get back to work, and--
ALAN MCWHORTER: All right.
- I'll see you guys later.
TERESA HIGGINS: So are we. (OFF) ALAN MCWHORTER: All right.
TERESA HIGGINS: All right.
- Thank you.
[boom]
[rock music playing]
[shout]
[cheering]
- How are we doing, guys?
WOMAN: Hi.
WOMAN: Hello.
- Hello.
- How are we feeling?
MAN: Great. (OFF) WOMAN: Great.
- Ready for a relaunch.
- You know, when I first got here,
there were a lot of systems that didn't exist, you know.
You have two owners that are real amateurs
with running a bar.
We had a chef walk out on us.
Luckily, we had Justin come in and help.
Teresa, how was this week for you?
- It's been a wild ride, for sure.
DUSTIN DRAI: Exciting?
- Yeah, yeah, exciting.
- Everyone else, you guys excited?
- Yes. (ON) DUSTIN DRAI: Yes?
- Hell, yeah.
- It's been a lot of work.
It's been a long week, and we're almost there.
And I really believe that you guys now
have the fire inside you that I was
looking for when I first got here in order
to turn this place around.
So on the count of three, we're going to turn around.
Are you ready? (ON) ALAN MCWHORTER: Ready.
- Yeah. (OFF) DUSTIN DRAI: OK guys.
- Ah!
- 1, 2, 3.
[cheering]
- On the count of three.
- Ah!
- 1, 2, 3.
[cheering]
TERESA HIGGINS: I like it.
That's fine.
- We have Gold Rush Saloon.
It's an homage to the Old West.
Ties in the area of Apache Junction, Arizona.
Really gives you guys an identity.
People are going to be driving down the highway.
They're going to see this sign, bright.
They're going to point to it and be like,
I want to go have a drink there.
Are you ready to go see the inside?
- Yeah.
- Go on in.
- Oh, how fun.
- Oh my god.
BRANDI: Oh my.
MAN: Oh.
WOMAN: Oh my god, I love this.
MAN: I like that.
MARGARET: It looks beautiful.
MAN: That's awesome.
WOMAN: Oh, you're crying.
WOMAN: Wow.
MARGARET: The tables are awesome.
- Look up, look up.
WOMAN: How many booths, Teresa?
- They did it.
WOMAN: Wow.
That's nice.
- Teresa, look at the cooler doors.
TERESA HIGGINS: Oh my goodness.
- It's amazing.
The TVs, the backbar, I like everything.
We could never dream this up.
- What do you guys think?
- Oh look at this, from the ghost town.
- Wow. (ON) MARGARET: It's beautiful.
- Yeah, is this from our ghost town?
ALAN MCWHORTER: Yes, yes, yes.
- Mm-hmm. They are.
- Oh, that's so cool.
- You guys want to gather around
so I can show you the place?
ALAN MCWHORTER: Yeah, yeah.
- So, you know, obviously,
we did a lot of renovations.
We gave you a brand new bar, but I also--
I got you a brand new POS system from SkyTab,
two glassware systems.
These are amazing for taking mobile orders,
walking around the bar.
And I got you two kitchen systems,
part of SkyTab as well.
Not only that, I got you guys a lifetime
subscription to Partender.
You can do your inventory management within 15 minutes.
We got you Twisted Alchemy, our cold-pressed mixers.
These mixers are going to help to make drinks that are easy,
and you can continue it fast--
repetition, that's what we're looking for.
Also, you need barware.
So from barproducts.com, we got you all brand
new glassware and barware.
All right, guys, well, let's get ready to open.
We got a bunch of people outside,
and you're going to welcome them into your new bar.
- OK. (ON) JUSTIN: All right, awesome.
- Hi, everyone.
Welcome to the new Gold Rush Saloon.
Come on in.
NINA: Hi, guys, welcome in.
- Hi, everyone.
WOMAN: How are you guys doing tonight?
NINA: This is our menu for this evening.
- [laughing]
- Beautiful.
- Are you ready for your food order as well?
- Yeah, I think so.
ALAN MCWHORTER: We got one order of street corn ribs in.
32, dine in.
Corn ribs.
JUSTIN: OK.
- Alan, I've never seen--
I cannot believe this food is coming out of this kitchen.
It literally feels like a new restaurant.
You guys are flying.
DUSTIN DRAI: Derrick, how are we doing?
- Listen, we actually have cocktails
coming out from service.
We have this-- pretty much this whole side's good.
- Wow.
- And that's complete night and day from
what we saw during stress test.
- Remember stress test, that entire half
of the bar wasn't served?
And now they all have cocktails.
They have cocktails there. They have cocktails here.
Nina, she's making two, three, four at a time.
It's amazing.
- Listen, they couldn't
do one during stress test. (ON) DUSTIN DRAI: No.
- Now they're doing
four at the same time, man. (ON) DUSTIN DRAI: It's amazing.
- This is what we want to see.
- Absolutely amazing.
I think--
- I think they're there.
- I think they're there, too.
Chef, how are we doing?
- I mean, I knew
these guys were going to be good,
but I didn't think they were going to be this good.
This is like effortless.
I don't even need to be here.
DUSTIN DRAI: That's amazing.
- I could literally just go home.
- They are loving the food outside.
- Yeah, it's great.
- Plating looks good.
- It's up in, like, six minutes.
It was 20 minutes the other day, we
couldn't even get a steak out. Everything.
- Alan, do you hear that?
Six minutes, you're not back here frying all the fish,
it all looks gorgeous.
This is amazing.
Night and day compared to the other night.
- 100%. (ON) DUSTIN DRAI: Night and day.
So the bar is open.
People have drinks, there's food on the table.
The bartenders are constantly flooding
the bar with more drinks.
They're doing an amazing job.
The kitchen is flying with the food.
And the product that's coming out, it's not raw, it's edible,
it looks amazing.
And I'm really excited about the way
that Alan is running back and forth.
He's giving me the effort that I really asked him for.
This reopening has been an absolute success.
What do we think, guys?
Everyone enjoy the bar?
[cheering]
- The energy here is incredible right now.
I really think that this is a fresh start that we needed,
and I really feel very positive and confident about the future.
- Alan, Teresa, what do you guys think?
- It's beautiful.
- It's stunning, right?
You know, this is the first step to getting
out from under that hole.
You're going to take this place, and I know
it's going to be successful. I believe in the two of you.
Do you guys believe in each other?
- We believe in each other,
and we're going to get this place up
and we're going to get it going.
- All right, guys.
Run with it, OK?
- For sure, absolutely.
- Enjoy.
When Jon sent me to Apache Junction, Arizona,
he sent me to a bar that had no identity.
He had two owners that had no experience.
They were straight amateurs.
But since that day, Teresa and Alan and the entire staff
have really turned around.
And now, we have the Gold Rush Saloon.
I truly believe that that bar inside is going to be around
for generations and Alan and Theresa are going
to be really successful owners.
[music playing]
- Promotional consideration provided
by SkyTab US, Partender, barproducts.com,
Twisted Alchemy, Lawson Plumbing,
Twenty Three 01 Bar and Nightclub,
Signature Graphics, Star Light Electric LLC, and ESRI.
[audio logo]