- I'm missing a table. This sucks.
- Oh, boy. Congealed diarrhea.
- Get your head in the game. - I know!
I didn't wanna own a restaurant,
but Mark convinced me.
- Oh, my God!
You do not need to go to culinary school
to understand they are no good.
- I need five minutes. I don't care.
I'm taking a walk. - It's not working, Mark.
- I wanna reach across the counter
and punch him in the face.
[intense music]
[suspenseful music]
- We're 90 minutes outside of Boston.
Now, my insider told me, look out for a bowling alley
because the owners run both the bowling alley
and The Neighborhood Kitchen.
The restaurant's just up the street.
Where the hell is this place?
There it is, bowling.
And that's the restaurant.
The Neighborhood Kitchen, bingo.
Here we are.
There's a black box above the door.
My insider said they left the key on there.
♪ ♪
Yes!
Let's get in here. Quick.
Watch the step.
Oh, my God.
What on earth is that smell?
Bloody hell!
Oh, my goodness me.
They're carrots. The whole bag's gone.
It's a sort of sour stench smell.
Talk about seeing in the dark.
That will turn you blind!
What is that?
I think that's turkey.
Have you ever seen so many colors?
What is this chef doing?
The smell is so gross!
Right, snake cam, wait till you see what's under there.
Oh, man.
That's all food down there.
There's mountains of it!
I gotta get my black light out.
Right.
Oh, my goodness me.
This place hasn't seen a decent clean in years.
Let me tell you.
Look at that stove.
Oh, my goodness me.
Let me turn that off.
I'll lift this out.
I mean, the amount of grease on there.
That is disgusting!
Wait till you see what's under there.
That's just grease.
I can literally slice off, like slicing turkey.
Oh, my goodness me.
And just look at that down there.
Oh, my God. Watch out.
Watch your jeans!
Oh, jeez.
It's dripping with fat.
Now, these are tortillas, right?
There's all sorts of protein going on here on a daily basis.
These lids are disgusting.
I gotta test these.
Decomposing protein is what starts
the beginning of that horrific journey, food poisoning.
Green is okay.
Pink is dangerous.
Purple is a shut-down.
Oh, my goodness me.
And look, that is purple.
Not a good sign.
This is so gross.
I just [bleep] my jeans and my hoodie and my sneakers
and my [bleep] socks.
Right.
Through here is the dining room.
Look at the state of this place.
Welcome to The Neighborhood Kitchen.
You have to be kidding me.
Plastic flowers, old furniture.
This place is depressing.
Now, these owners may be in a position
to run a bowling alley.
But running a restaurant is not the same as a bowling alley.
And it's obvious, because the wheels
are starting to fall off.
Let's get out.
Let's go.
I am caked in [bleep].
[upbeat music]
♪ ♪
Morning, guys.
Each and every one of these members of staff
are under the impression
they're on a restaurant refresh show.
- I'm Lisa,
and this is "Restaurant Refresh."
- Can we do a quick comms check, please?
- The van is online, Chef.
Over to you. - Thank you.
And I'm always setting these cameras up
both front of house and back of house,
but today is different because I've also got
cameras in the bowling alley.
And that's because the bowling alley and the restaurant
serve food from The Neighborhood Kitchen.
Zoom in on camera 5, please, to the bowling alley.
There it is.
This is Mark.
He's the owner.
- My name is Mark Moon,
and my wife Lisa and I own The Neighborhood Kitchen,
and we both own the Spare Time Bowling Alley.
We took over the Spare Time Bowling Alley next door in 2019
because I needed a hobby and have a retirement fund.
Then we realized we needed food,
so I opened up The Neighborhood Kitchen.
I thought it would have been an easy task
just to open up a restaurant,
combined with the bowling alley.
But The Neighborhood Kitchen is not profitable.
It loses, realistically, about $3,000 a month.
- All right. I'll be right back.
- It's hard, it really is,
because I'm too busy between The Neighborhood Kitchen
and the bowling alley.
- Oh, jeez.
- About two years ago, while I was bowling at Spare Time,
I had a heart attack.
I had a quadruple bypass on me.
[soft music]
Before the heart attack, I was working 12-, 13-hour days.
And I am still doing that.
I honestly think the biggest problem is,
I bounce around too much,
and I don't spend enough time in each business.
But I wanna spend time with my grandkids.
I love them.
- Where's Mark, over at the bowling alley?
- [laughs] - [bleep].
- You had to ask, right?
- This is Lisa, Mark's wife.
My insider told me she was heading for retirement,
and that got put on hold whilst they both attempt
to run this bowling alley and restaurant.
- I'm back!
- About time.
Mark is my husband.
We've been together for 45 years.
We're a typical couple that quarrels
and fights and makes up.
Do we have any more straws like this?
- Yeah, they're buried somewhere.
- 'Cause everybody wants straws.
- Stop worrying about it!
Yesterday she was all nervous.
Now she's right back to herself.
She's all in.
- Before The Neighborhood Kitchen,
I worked at the hospital for 42 years.
I retired on my 62nd birthday
to take care of my grandchildren.
I didn't wanna own a restaurant,
and I didn't wanna own a bowling alley,
but Mark convinced me.
He said, you know what?
Let's just give it a shot, right?
Let's see how it goes.
But my biggest fear is my husband
having another heart attack.
- I'll sleep when I'm dead.
- I have a 401(k).
We borrow from it once in a while.
And we fight a lot about that because, oh,
I just gave the restaurant $2,000 out of our bank account.
And I'm like, yay! You know, great!
More dinner napkins too.
We're behind tens and thousands of dollars.
Federal taxes, we've been paying them off every month.
I don't wanna lose our house, because if we lost our house,
I can't even talk about that because it'd be bad.
[suspenseful music]
You know?
So, yeah, brutal truth, right?
Who wants to open up a restaurant?
Don't.
- What's next? We're ready?
- I just gotta double-check all the sauces
and fill all the sauces.
- That's Dave there with the beanie.
He's the head chef.
- They get done every day.
- Oh, I don't think so. - Oh, I think so.
- This looks pretty empty if it's done every day.
- I first met Mark at the bowling alley.
He said he was gonna open up a restaurant.
You have to have a head chef.
He asked me if I had any experience.
I told him, very little.
Oh, gravy.
- What a mess.
- Mark asked me if I can handle it,
and I said, well, I can try my best.
Yeah, these might be ready.
I've never been the head chef before.
No formal training, no school, no nothing.
That's done. That's done. We're ready.
[camera whirring]
- Here we go.
- Howdy. How you guys doing?♪
Pick a seat. I'll bring you over some menus.
I have no restaurant experience.
It's like, okay, let's just put a bunch of people in a building
and go and see what happens.
- Crispy chicken wrap.
This is my nightmare, the computer system.
- Oh, boy.
Camera 5, this is JP, the manager
of the bowling alley two doors down.
- Here you go.
Business at The Neighborhood Kitchen is
slowly declining due to the fact
that Mark and Lisa don't have that restaurant experience.
We don't really have a direction.
- I wonder what their table is.
I-- - Well, ask Dave.
- Do you have any more appetizers on order?
'Cause I'm missing a table.
They're still waiting. I don't know what--
- What did they get?
- [bleep]. Oh, my God.
This sucks. - What did they get?
- What the [bleep] did I do with their order?
- Okay, just redo it.
Get your head in the game.
- I know, I know, I know.
- Right now this restaurant is at 24 customers.
And would you believe? They are backed up.
Customers at the door standing there.
No welcome.
- Cheesecake, got it.
- Wow.
This is what happens when you've got
amateurs running a restaurant.
Zoom in to the bowling alley.
- Buffalo wings with the buffalo sauce on it.
- Okay.
- And that's it for me.
- I think I'll try your smashburger.
- Smashburger, sure.
- Spare Time.
- Wings and the smashburger.
Okay, so...
- Here's the weird thing.
The Neighborhood Kitchen serves food
to the bowling alley as well.
The tall kid with the back to front baseball cap,
that is Matt, the line cook.
- I'm flipping the first burger, the well-done one.
I feel sometimes that we're too slow on how
we get our food out.
There you go.
That one's all set.
If we were to get a Spare Time order,
Mark then has to run to the bowling alley.
That slows us down a lot.
- God.
- Zoom in on camera 8, please.
Oh, is that Mark running to the bowling alley with food?
- Excuse me, guys.
- My insider told me Mark does have issues.
Recently went through a quadruple heart bypass.
That's serious.
You should not be running around like this.
Wow.
- You got it. - Thank you, sir.
- Oh, no, onto the counter.
They're serving food next to the dirty shoes.
That's disgusting.
What on earth are those guys doing?
And Mark runs back up to his restaurant.
He's picking stuff up from the floor.
He's wiped his towel on his jeans.
Those customers are still standing there,
waiting for tables.
- Oh, sorry about that. - Sorry.
- The customers deserve better.
- Talk to me.
- It's okay. I'll handle--
I got it covered. Don't worry.
- Now he's back in the restaurant.
He hasn't washed his hands.
His hands have been on the sidewalk.
Man!
[intense music]
Normally, I've got secret diners that are supporting me.
This week, I've got secret bowlers, Rock and Sammi.
These two chefs have been
taste-testing for me for weeks.
Today, they're going undercover
to check the safety standards of the food
being served from The Neighborhood Kitchen
to the bowling alley.
Rock, seriously?
Do you need Sammi to show you the way?
- Apparently I do,
but it ain't over yet, so.
- Sammi, show him how it's done, will you, please?
Go, girl!
- She's showing off now. - I got this.
- Right, guys.
Don't get carried away with the balls.
Remember, we're here to work.
- That was nice!
- Sammi, I'm gonna ask you to do something very discreet,
something you've never done before,
but I need that counter
where those shoes are being placed on top,
I need it swabbed.
They're serving food next to the dirty shoes.
- Okay.
- Sammi, discreetly, is gonna conduct an ATP test,
which will give me an insight to the lack of cleanliness
on that counter.
Now, this is gonna be difficult
because JP's in there as well.
He manages this place.
And so we've gotta be very, very careful here.
Rock, get JP to show you how it's done,
knocking those skittles down.
- Okay.
Can you do me a favor real quick?
Can you--
- Right, Sammi, whilst his back's turned to you,
swipe and swab that counter, please.
Be super discreet.
- Would you mind showing me, 'cause I think--
- Yeah.
- Okay, girl, go. - Appreciate you.
Thank you. 'Cause on the last one--
- Pull back wide so I can help Sammi out.
- You always wanna make sure your feet are aimed where you--
pointed where you wanna aim it.
- Okay, Sammi, be careful.
- It takes hard and takes off.
- Right next to where that food's being served there now.
Good, watch out. Another pair of shoes.
Okay. - Oh, sorry.
- Sammi, he's coming back.
He's coming back! In your pocket.
[bleep].
I [bleep] love this [bleep].
Honestly!
[laughs]
CSI Sammi, well done!
Great job. - Thank you.
That was scary.
- So snap, squeeze that down.
I mean, it doesn't look like a very appetizing place
to be serving food, does it?
- No. It looks pretty dirty.
- And look, that couple opposite Rock are eating food.
That's where all the shoes were.
That's where you did this test, right?
- Yes, that's exactly where I was.
- Oh, my goodness me.
Right, here we go. Brace yourself.
Now, anything under 30, we're safe.
Over 30, difficult.
After 90, we're in the danger zone.
- Oh, my gosh! - Oh, my goodness me.
[suspenseful music]
♪ ♪
- That couple opposite Rock are eating food.
That's where all the shoes were.
That's where you did this test, right?
- Yes, that's exactly where. - Oh, my goodness me.
Anything under 30, we're safe.
Over 90, dangerous.
- Oh, my gosh! - Oh, my goodness me.
- Ew!
- 1,979.
Just in a public toilet, it's 1,500.
That's how dirty they are.
This is nearly 2,000.
Great work, girl. - Yeah, thank you.
- Great work.
- That's gross. That is so gross.
Right, time to taste some of this food firsthand
and order some dishes from my insider.
- That, yeah, shepherd's pie?
This order is done.
- Pan down again on camera 8 slow.
My goodness me. Look at that gravy.
It's just, like, dark, runny, congealed diarrhea.
Growing up, shepherd's pie was a treat.
It was as popular as Sunday lunch.
Thank goodness my mum's not watching
'cause that is an insult.
Hey, Rich. - Hi.
- Oh, boy.
- Okay, great. Thank you.
And is this the store-bought gravy?
- Yeah. So they just--
- Look at that.
- Comes out of a dry mix they rehydrate.
Very, very gloopy.
- That is horrible.
It's so sad.
Oh, my God. Thank you.
Now the buffalo mozzarella dog.
It looks gross.
But it just tastes of nothing.
Wow.
The Neighborhood Kitchen burger.
Oh, my goodness me.
Wow, that is horrible.
It's tough. There's no seasoning.
So there's a reason why this place is fading.
The food is not even mediocre.
Oh, excuse me. I need some water.
[camera whirring]
- Matt, you can start either one of those.
- All right, I already have the quesadilla almost done.
- Oh, no. [bleep].
Those tortillas are from last night.
Tortilla on the griddle, camera 8, please.
Tortilla on the griddle.
Raw chicken, right?
There, raw.
He's gone to the tortilla.
He's going from raw chicken,
going back with the same spatula.
So it's a salmonella quesadilla.
Oh, my goodness me.
Raw chicken, that's the beginning of food poisoning.
No, that can't go. I'm not serving that.
I'm going in.
Holy [bleep].
[intense music]
♪ ♪
Ah, ladies and gentlemen.
Sorry to interrupt.
But please stop eating.
Thank you. I'll take that, sir.
Thank you. Shut down that kitchen now.
After that, go back to the bowling alley.
And get me JP out of there, please.
- Shut down the kitchen, guys!
- Huh? - Gordon Ramsay's here.
- I don't care who's here. I don't give a [bleep].
I got a service to do.
- There is no check.
Please make your way out. Thank you.
Lisa, help these guests out. - Yep, yep.
- I'll go get JP.
- They're still serving food, obviously not listening.
Dave, stop serving food.
Turn everything off. - Okay.
- I'm so sorry.
I didn't know he was gonna be here.
Gordon Ramsay is standing in my restaurant right now.
Like, what the hell is going on?
- Can we just line up here, please?
- Sure. - Thank you.
- I figured we're all gonna get yelled at
because, knowing Gordon Ramsay's reputation,
I am thinking that we're in deep [bleep],
in deep trouble.
- I need to tell you all something really important.
I've been watching you a while.
And you think you're on some
"Restaurant sort of Refresh" show.
I'm sorry.
It's not real.
Within this establishment, I have an insider,
someone from within these walls.
This person has told me everything.
And they've been very honest
about what's really going on in here.
- We have an insider in this place.
Someone has to be the snitch.
If they think we're too far gone, then you know what?
There's the front door.
I'll replace him.
- Dave. - Yes.
- I've been in your kitchen.
My insider told me you think it's clean, right?
- Correct. - You think it's hygienic.
Think again.
The place is disgusting.
- To be honest with you, I learned everything on hand.
No training, no schooling.
I know I can get better.
- Stay there.
My ass.
[bleep] hell.
♪ ♪
You do not need to go to culinary school
to understand they are no good.
And as for the gravy, have you tasted that stuff?
It's the powdered stuff, right?
- Yes, it is.
- And you just add water. - Yes.
- But do you taste it?
- Certain bags taste a little saltier than others.
- A little saltier than others?
It's disgusting.
This thing's been flipped and cooked with raw chicken.
You can't flip raw chicken and then go to a quesadilla.
- I take all the blame.
It doesn't fall on them. It falls on me, all right?
So if you're gonna yell at somebody
and scream at somebody, it's me.
- Mark, how good do you think the food is in here?
- On a scale of 1 to 10, I'd put us at about an 8.
- Say that again?
- I'd put us at about an 8.
I like our food.
- Holy [bleep].
How long did you work in restaurants for
before you opened your first?
- I have never owned a restaurant in my life.
- Bowling is your hobby, right?
You do well in the leagues.
And you go a couple of nights a week and--
- Yeah. - So is this a hobby?
- This is a future retirement plan.
- Oh, my goodness me.
Holy [bleep].
A future retirement plan?
- Yep. - At 62?
- Yeah.
- And do you have more money just to plow into this?
- Not at the moment.
But I'm not ready to throw in the towel.
- Unfortunately, your wife is heavily involved
in this as well, financially.
- Yes, she is.
- Massively.
I'm just worried about what you're doing to your family.
- I think my family is in very good shape.
- Oh, my goodness me.
I had no idea you were in this much denial.
- I need five minutes, I don't care.
- Where are you going?
- I'm taking a walk.
- Wh--wha--hold on.
You started this!
- Oh, my.
[tense music]
♪ ♪
- Him walking in, it was kind of a shock.
When I get to a point where I don't want to explode
and say things I shouldn't say, I walk away.
- I came here to help you.
What I didn't expect is someone to be in denial.
Just based on what I know from my insider knowledge,
we are on our knees.
We are down.
- But I still get up every day and do it!
- But you need to start understanding
the mistakes you've made and stop ignoring them!
I'm not here to bring your food from an 8 to 9.
We're nowhere near the fricking 8!
- I disagree with that.
- Stay there.
- Yeah, I'm pissed off!
♪ ♪
- Look at this.
Just smell that.
That's gone.
That's slimy, dirty turkey.
That will send you to hospital.
Mark, it's a serious business.
We have a responsibility.
You need systems in place.
You need standards to be held, staff to be accountable.
It's not working, Mark.
- What do you want me to say? I [bleep] up.
I wanna reach across the counter
and punch him in the face.
You know, I don't know what more to say to you.
I don't understand what you want from me.
- I want you to face the truth.
You're doing it wrong.
And you're taking everybody else down with you, because--
- Then again, they can walk out the door!
- They have nowhere to go.
They won't get picked up anywhere in this neighborhood
based on the performance now.
- Everybody has choices in life.
- She's your wife of nearly 40 years.
She loves you dearly.
We're already dipping into her funds.
That money doesn't come back that easy.
- For Gordon Ramsay to come in here and tell me
that I'm destroying my wife's future...
[scoffs] That's hard.
- Don't be the consequences of your own driven ego.
- I have a drive that just doesn't stop.
I can't stop it!
- My insider told me what you went through health-wise.
You need to slow down before it's too late.
- I don't know how to. I have tried.
And I can't do it.
So what do I do next?
- Talk to your wife.
Guys, can you-- can you guys just
give me two minutes on my own with the owners, please?
Now. - It's okay.
It's okay.
It's okay. It's okay. - No, it's not okay.
- So who do you think is the one sitting there
in the inside, talking to Ramsay?
- Not me.
The fact that an insider reached out
does feel a little bit like betrayal.
But when it boils down to it,
I could see JP being the insider
'cause he's very much a perfectionist in that way,
and he always wants to do better.
- I just failed.
- It's all a learning curve.
Every place has different systems,
different ways of doing things.
You didn't screw up.
There's things that we need to get done,
like, that don't get done.
We can only do what we're allowed to do.
It wasn't up to you.
It was up to Mark and Lisa.
- [sniffles]
- We're four years in.
We're not making money.
And the toll it's having on the both of you,
it's just not good enough.
It's just not working.
I need you to be open and honest...
- I don't think the food is that bad.
- And less stubborn.
You just saw the turkey!
- I'm not disagreeing. You found some problems.
And I never knew they were there.
- Hold on, hold on. Stop! - Yeah.
- You're serving the problems.
You're charging good money for the problems.
Stop it!
No one's biting.
The place isn't full.
We haven't got a line outside the door.
We're dwindling funds.
- I don't understand the food industry, okay?
I go by direction of my chefs.
- Let me tell you something really important.
This business needs to run separate
from that bowling alley.
Don't combine the two.
There needs to be separate businesses.
And honestly, I'm unconvinced I can actually change you.
I think you're too stubborn.
I think you're too dead set in your ways.
Have a think.
Have a good, long, hard think.
Oh, my God.
There's stubborn as a mule and stubborn as an ass.
And he's both of them.
[tense music]
♪ ♪
- Do I admit we're doing [bleep],
a ton of [bleep] wrong? Yes.
- Yes, we are. We are. - Okay?
Do we walk away or do we fight?
Do you wanna fight? - I wanna fight.
- I will fight. - I will fight.
- Like I've fought every day.
I will work till I'm dead.
- And that's what makes me sad.
It makes me pissed.
- Wow, this is difficult. I feel for Lisa right now.
This guy can't see the wood for the trees,
and he's convinced himself everything he's doing is fine.
- Are you worried about my health?
Do you think I'm killing myself?
- Yeah, and I'm gonna be worried,
probably for the rest of your [bleep] life.
But that's because that's how I am,
because I [bleep] care about you.
- Do you feel jeopardized
that you're gonna lose everything?
- If we keep going the way we are,
I feel like we are going to.
It scares me when you say, oh, we took another $2,000 out
of our checking account to pay for The Neighborhood Kitchen,
to pay this and that.
And that scares me.
- Lisa's upset.
She sacrificed her 401(k) for something she didn't want.
- If we closed this, it would kill me.
- Mark needs to step back for the future of this business
and his health.
He needs to hear the truth.
Let's go.
Can I just have 30 seconds with the--with the boss, please?
Sit down.
♪ ♪
This is a tough scenario.
I don't wanna see you running up and down the street,
carrying plastic bags, running around like a bl--
it scares the crap out of me.
- But I don't wanna fail.
And it's hard.
My brain says, you can't fail.
You gotta keep on going.
- Please listen to me, okay?
My mother had a quadruple heart bypass at 60 years of age.
- Yeah.
- It took her about 18 months to two years to recuperate.
Knowing what you've gone through
and the pressure you're putting on yourself, I promise you,
you need to slow down.
- It's hard.
- I know it's hard.
- But I will get up every day and fight.
I see the good at the end.
And I wanna get there. - They're warning signals.
They are warning signals.
I just want you to work smarter, not harder.
And there's a big difference.
You've taken on so much,
and now we need to offload some of that.
So we just streamline to give you a chance
of success, proper success.
So let go of the bowling alley to give this
the oxygen and the chance it needs to succeed.
And this business needs to run separate
from that bowling alley.
You need to run it independently, okay?
I'm not here to butt heads with you.
- I know.
- But I am gonna confront the stubbornness,
because you've got to change.
[apprehensive music]
♪ ♪
- I know I do.
So I'm all in.
I can let the bowling alley go.
I have a general manager over there.
He can handle it.
I am ready, and I am committed.
Just show me how, and--
and we'll work together to get it done.
- Good. - I will go by your lead.
I will do what you tell me to do.
And we will figure it out.
- And I am gonna bring in my culinary team,
and I am gonna go back to basics,
and I am gonna go through a rigorous training scheme
with that kitchen.
We simplify the menu with fresh ingredients, made to order.
We get this turned around, and it starts functioning, then--
- Then maybe I can slow down.
- I just want you to understand the importance of that.
And to spend time with your grandkids and your kids,
and enjoy these last 25, 30 years properly is important.
- I hear you.
And I'm going to change.
When someone tries to throw me under a bus,
the first thing that goes up, like everybody, is,
you wanna get your defenses up.
But in this case here, he's right.
I can't keep on running at 90 miles an hour
and thinking I'm gonna survive through it.
Do you think we can pull this off?
- Yes, I do.
- Okay, then I'm all in.
Whatever you tell me to do, I will do.
I will give it 100%.
[dramatic music]
♪ ♪
- It looks like my cover is blown.
The word is out that it's me in town.
And this is the whole purpose of coming in undercover.
I appreciate the support,
but honestly, we have so much work to do.
In keeping with the new launch,
I've thrown in my team there now
to help to get The Neighborhood Kitchen
back on its feet.
In the kitchen, we've lined it with brand-new equipment.
Now we have fridges packed with fresh produce.
It looks beautiful.
- We've given this a really nice, deep clean as well.
- That was one of the first things
I noticed when I came in, was the shininess.
- I've given the whole team a crash course in hygiene.
On top of that, from early hours this morning,
we've been training.
- Take a patty.
Smack it right on.
I'm excited because we're getting
a whole new, fresh restart on everything.
- Those look good.
I think you can turn the heat off.
- I'm excited about the new menu.
- These cook super fast.
- Yeah.
That, I could eat every day.
I'm a quiet guy, and this was very--
very overwhelming to me still.
- Let's see.
It looks nice.
- I feel a little bit more confident,
and I'm excited to move forward.
I really am.
- Right, here we go.
Here comes Mark and Lisa.
- Are you ready? - I'm ready.
Come on.
[both gasp]
Holy [bleep]!
Oh, my God.
- What is happening?
[gentle music]
- Oh, my God.
- They are blown away.
- Oh, wow!
- I couldn't have imagined this.
- Never in a million years.
- Honey, I love this.
- It looks beautiful.
Now we have a beautifully paneled dining room,
which gives it a nice, intimate feel,
a bit of a homey style.
- The chairs!
- We got new chairs, after three years.
I told you, you were gonna get new chairs eventually.
- Oh, it is so nice too.
- Now we've got brand-new tables,
brand-new chairs, beautiful.
- Wow.
- This is absolutely gorgeous.
I am amazed at how beautiful this place came out.
The restaurant looks phenomenal.
And I think my team the last couple days
had the crap kicked out of them.
- Oh, my God!
- After seeing this, I think they're gonna be regenerated.
I think we're gonna survive, and we're gonna succeed.
- Right, I wanna join them inside.
Let's go.
Let's get in there.
Is this the new Neighborhood Kitchen?
- Oh, my God. - Damn straight it is.
- I don't know how to thank you.
- How beautiful is this? - I love this.
- If you don't want it, I'll buy it off you.
- No, no.
I couldn't ask for anything better.
- Oh, my--oh, my goodness me.
- I have to say something.
And honestly, truthfully, I was the problem.
I've been the problem for the last three years.
- Wow. - I came into a business.
And then I turned around and said,
I'm gonna go start another business.
And I should have never done that.
I will make a commitment right here, right now.
I will be here every day to support you
at keeping this place going.
I'm at fault, you know? - That's a lot to admit.
And I respect your honesty. You know that?
And so now you have a perspective and that focus.
We're not split in between two businesses.
We can stand alone. Right, take a seat.
- Wow.
- Now, let's go through this menu, shall we?
Yes? Come on. Dig in.
So the message we wanna send out to the neighborhood,
it's delicious, home-cooked comfort food.
- Wow, that's amazing.
Oh, my God!
- How did that training go this morning?
- It was the best I've ever had in my life.
- JP, you're gonna get super fit over these next six months,
'cause Mark will no longer be running
up and down that high street.
JP, you'll be running the bowling alley
while Mark focuses on the restaurant.
Understood? - Gotcha.
- Yes?
There you go, amazing.
My inside source told me that this place is worth saving.
- Who squealed on us? We gotta know.
- Okay.
None of this would have been possible
without the incredible knowledge
and honesty from my insider.
Someone that I value immensely.
[dramatic music]
Would the insider reveal themselves?
[dramatic music]
♪ ♪
- Would you like to meet my insider?
♪ ♪
- Hello.
- I knew it was her.
- [laughs]
- Thank you. Thank you.
Come here, you.
Come here. It's so hard.
- Oh!
- Giving me sensitive information,
giving me how this place functions.
But most importantly, the desperation
of not letting this place go.
This is a tough one for you. - It is.
- Running a restaurant is not the same as a bowling alley.
- No, it's not.
We put so much hard work into this,
and I don't wanna have it fail.
- This period of your life shouldn't be this difficult.
- I know it shouldn't be.
We're trying to figure out, what are we doing wrong?
- I appreciate the honesty.
It is gonna be tough.
- [sighs]
- That's not easy. - No, it's not.
- Especially being married to Mr. Stubborn over there.
- I'm proud of Lisa because she went out
and found the help that we needed,
because the direction we were going in
was gonna be a disaster.
And she said, I'm taking control of my restaurant.
I love her for that because now we'll succeed.
She's been the support my whole life.
- We can't go back.
We've gotta go forward.
- Let's just do it. We'll figure it out.
- Shall we get this place set up for success?
- Yes.
- Right, kitchen is getting geared up.
- This is respectable now, so there's no shouting.
- Yeah, I know. I got you. Don't worry.
- Have they absorbed the training?
And most importantly, can we get this place launched?
Fingers crossed. Here we go!
- Welcome to The Neighborhood Kitchen.
- Why don't we go to table number two for you two?
- All right.
- The Neighborhood Kitchen doors are open,
and it looks like half the neighborhood is back.
- So have you thought about what
you would like for appetizers?
- The wedge? Oh, that is so good!
- First ticket out the gate.
And with the new POS system, no more confusion.
- Mozzarella sticks, buffalo wings, and a wedge salad.
Matt, once the wings are done,
they're gonna go right over here with the wedge salad,
then that one will be all set, okay, sir?
- Party of four? - Yep.
- I guess you're getting this table.
There you go.
- How nice is that, to see Mark placing menus down,
sitting guests down with a smile on his face?
- That is good!
- The dining room is full.
We're even serving food...
- That one there.
- Into the bowling alley.
- You guys holding it together? You good?
- Yeah. - Good, excellent.
- Mark does not frantically run out of this business.
JP can run for 30 seconds outside that bowling alley.
- Lane 10.
There's no eating at the bar.
- And finally, JP has got up to speed
where nobody dines where I disinfect the shoes.
- Hey, Matt, how's your shrimp rolls coming?
- I'm taking them off the grill right now.
- It's so nice to see Dave busy.
He seems a different man.
Look how tidy he's working.
He's cooking with care. The grill is spotless!
[upbeat music]
♪ ♪
- I'm feeling excited because the customers are happy.
That's my main thing.
As long as customers are happy, I'm happy.
Thanks to Gordon Ramsay, as a chef, I feel more confident.
I'm more upbeat. It's just exciting.
It really is.
All right, so you're working on the wedge salad to go.
- Yep, I have both sets of wings down.
- Is this the same freaking kitchen?
I have got to get in there.
Let's go.
Oh, man.
[cheering]
Nice to see you. We're good?
Good to see you.
Hey, guys! Hello!
Thank you.
How is that food? - Excellent.
- Yes? Good.
Good, good. So nice to see you.
Save room for dessert, yes?
[lively chatter]
Let's go. Hey.
- Hey. Here's your soup, right there.
- What table number? - Order 3.
- Ladies, the wedge salad.
- Oh, that's me. - There we are, my darling.
Thank you.
And the soup?
Thank you very much.
You good?
- Don't worry. Watch.
So just from there--
- Oh, so just cut it in half, and then, like,
lay it small on the thing. - Just like that.
Listen, well done this week. - Thank you.
- Really well done. - Thank you.
- Take your time. Pace yourself.
And we're there for you as well, okay?
Yes? Promise me.
- Yep. I promise you.
- Good man.
Great job. - Thank you.
- Seriously.
- Are you leaving? - I am.
- You are?
- I just wanna say well done, okay?
Seriously.
You have the systems in place.
- [indistinct]
- It is stunning. Good luck.
- Good. Come on.
- We are so thankful, humbled.
And, like, we had a tornado over our restaurant
for 3 1/2 years.
That tornado has lifted,
the sun is out, and it's a brand-new day.
- I need two minutes with you. - No problem.
- Let's go for a walk. - Okay.
- Show me your bowling alley.
- I definitely needed someone to walk in here and help me.
I'm glad Gordon Ramsay did.
I was stubborn and pigheaded, and he turned me around.
- Not too hard! That's a good shot!
- See? Now you do that!
The future's looking 100% positive.
There you go. You wanna hit that.
Perfect, perfect ball.
I'm thinking that we have a winner on our hands.
- Do you know what's fascinating about you?
Trying to run that restaurant as a pastime.
This is an amazing pastime,
and a great place for you to relax and de-stress.
- It is. It is.
- That is a full-time business.
- Definitely is.
- And I'm hoping that you understand the difference.
- I do.
The focus is the restaurant going forward.
Oh, now you're showing me up!
- Come on!
Yes!
[upbeat music]
♪ ♪
Oh, my goodness me!
- The state of this restaurant right now is a hot mess.
- [groans]
- That's so gross.
- I'm not sure how long this will go
if things don't change.
- You just said it smelled fine!
- It does smell fine!
- It is rancid!
You're playing with people's lives!
- [cries] - It's all right.