0:00:03 > 0:00:05Every day after lunch
0:00:05 > 0:00:09school canteens across the country lie empty and unused.
0:00:10 > 0:00:12Until now.
0:00:14 > 0:00:16Oh!
0:00:16 > 0:00:19This term, the lid's being lifted on a brand-new venture
0:00:19 > 0:00:22based on the kitchens of a Scottish school
0:00:22 > 0:00:25run by its 6th year students.
0:00:25 > 0:00:26I want to cry.
0:00:26 > 0:00:28You can't die if you eat fish bone.
0:00:28 > 0:00:30Nothing bad happens, does it?
0:00:30 > 0:00:33They're starting a business selling take away food
0:00:33 > 0:00:35and they're building it with everything they've got.
0:00:39 > 0:00:42They're determined to make cash by the bucket-load.
0:00:45 > 0:00:47And nothing's going to put them off.
0:00:47 > 0:00:49SHE SCREAMS
0:00:49 > 0:00:51The only problem is they can't cook...
0:00:52 > 0:00:54No, no, no, don't do that.
0:00:54 > 0:00:56..have no business experience...
0:00:57 > 0:01:00And it's just absolutely ridiculous that a group of teenagers,
0:01:00 > 0:01:02none of us have ever done business,
0:01:02 > 0:01:05are going to just scrap a whole stage of a business
0:01:05 > 0:01:07that every other business does.
0:01:07 > 0:01:10Have you not been listening for the past hour?
0:01:10 > 0:01:13..and their demanding coursework
0:01:13 > 0:01:15doesn't include customer relations...
0:01:15 > 0:01:19No, no, no, no. I want doughnuts.
0:01:21 > 0:01:24At a time when almost a million young people
0:01:24 > 0:01:26think they're already on the scrap heap,
0:01:26 > 0:01:29can these 6th year students reclaim their future?
0:01:29 > 0:01:31Doughnuts!
0:01:31 > 0:01:33ALL: Go Teen Canteen!
0:01:33 > 0:01:37The fresh-faced teens are about to learn some valuable lessons
0:01:37 > 0:01:38from the school of life.
0:01:50 > 0:01:54I thought I was going to need two weeks on differential equations,
0:01:54 > 0:01:56but I think we might actually do it a lot quicker than that.
0:01:56 > 0:01:59This term the 6th years of Linlithgow Academy
0:01:59 > 0:02:02are facing a challenge most young people can only dream of -
0:02:02 > 0:02:05they're launching their own business.
0:02:09 > 0:02:10They plan to sell take away food
0:02:10 > 0:02:13that they've cooked in their school kitchen
0:02:13 > 0:02:14to the people of their hometown.
0:02:18 > 0:02:20So far they've set up a management team.
0:02:20 > 0:02:22Hands up if you want Scottish.
0:02:23 > 0:02:26Agreed on a culinary theme - Scottish soul food.
0:02:26 > 0:02:29I'm going to have some more cos Amy was pretty stingy.
0:02:29 > 0:02:31And made some seed money.
0:02:34 > 0:02:38Now they need to turn these takings into proper start-up cash.
0:02:45 > 0:02:47The town of Linlithgow near Edinburgh
0:02:47 > 0:02:49is famed for its historic buildings.
0:02:53 > 0:02:56The teens have singled out one of the most prestigious locations,
0:02:56 > 0:02:58the Burgh Halls,
0:02:58 > 0:03:00to host an elegant afternoon tea as a fundraising event.
0:03:07 > 0:03:09KNOCKS ON DOOR
0:03:10 > 0:03:14I'll take you into the Bailie Hardie Hall where your event's going to be.
0:03:14 > 0:03:16Handling the practicalities for the vintage event
0:03:16 > 0:03:17are Heather and Lauren.
0:03:20 > 0:03:22So this our Bailie Hardie Hall.
0:03:23 > 0:03:24It's absolutely stunning.
0:03:26 > 0:03:29I think it's perfect for the kind of event we're wanting to do.
0:03:29 > 0:03:31What's the capacity of this hall?
0:03:31 > 0:03:34If it's theatre style, you can get about 180.
0:03:34 > 0:03:38For a wedding breakfast or a birthday party, about 120.
0:03:38 > 0:03:41Our booking's from one till five,
0:03:41 > 0:03:43but we'd be hoping to set up beforehand, so...
0:03:43 > 0:03:45Yeah, that's absolutely no problem at all.
0:03:45 > 0:03:47If you were coming in earlier
0:03:47 > 0:03:49we would have to charge you per hour to use the hall.
0:03:49 > 0:03:52So if you wanted to use it, you would have to pay for the room hire.
0:03:52 > 0:03:56Thank you very much. It's a pleasure. Nice to meet you.
0:03:56 > 0:03:57You too. Thank you.
0:04:02 > 0:04:04Keen to add a novel spin to their event,
0:04:04 > 0:04:07the girls suggest a Victorian theme, but it's not everyone's cup of tea.
0:04:09 > 0:04:12I just don't think that getting served tea in a maid's costume
0:04:12 > 0:04:14is going to draw people in.
0:04:14 > 0:04:16Yeah, but let's not forget...
0:04:16 > 0:04:18It's a one-off event.
0:04:18 > 0:04:20I thought we were aiming at older people,
0:04:20 > 0:04:24so this period drama theme is perfect for that.
0:04:24 > 0:04:26It just seems a bit tacky to me.
0:04:26 > 0:04:29If we're going to dress up as Victorian people
0:04:29 > 0:04:31and serve tea, that's not classy.
0:04:31 > 0:04:33Big events companies, they use themes
0:04:33 > 0:04:35and we could use that theme to draw people in.
0:04:35 > 0:04:38We could dress up and go out in the street in costumes
0:04:38 > 0:04:41and draw people in. It's exciting, it's different.
0:04:41 > 0:04:44A couple of people in a nice shirt and tie going around serving tea
0:04:44 > 0:04:48is more classy than someone in a maid costume.
0:04:48 > 0:04:51It's suppose to be a bit of promotion for the company
0:04:51 > 0:04:52and stuff like that,
0:04:52 > 0:04:56so maybe going down one Victorian way isn't the best way to do it.
0:04:56 > 0:05:00Keeping it highbrow, but maybe not dressing up as maids. Just a nice...
0:05:00 > 0:05:03People like the Burgh Halls, it's a nice place.
0:05:03 > 0:05:06Just some tea, some music as well, that kind of thing.
0:05:06 > 0:05:09Just a little bit of food, some patisserie, that kind of thing.
0:05:09 > 0:05:11Keep it highbrow, but not get too narrow with the theme.
0:05:11 > 0:05:14So just keep it elegant afternoon tea...
0:05:14 > 0:05:16Back in time at the Burgh Halls.
0:05:16 > 0:05:18That's amazing!
0:05:18 > 0:05:20"Back in time at the Burgh Halls." Perfect.
0:05:24 > 0:05:27The people who know most about catering on a budget
0:05:27 > 0:05:29are the school dinner ladies.
0:05:30 > 0:05:33Stuart, Teen Canteen's operations manager
0:05:33 > 0:05:36goes to meet kitchen supervisor Linda to ask for some advice.
0:05:36 > 0:05:39Linda. Hi. Do you have a minute? Yes, I do. Good.
0:05:39 > 0:05:42We're having a bit of a, not a dilemma,
0:05:42 > 0:05:45but we just need to try and source ourselves some linen for
0:05:45 > 0:05:47the event on Sunday that we're having.
0:05:47 > 0:05:49If you really want proper linen,
0:05:49 > 0:05:52you're going to have to go to...some other source,
0:05:52 > 0:05:55but obviously it's got to be some place that's within your budget.
0:05:55 > 0:05:56Do you have teapots?
0:05:56 > 0:06:00We'll give you the teapots and the coffee pots along with the crockery,
0:06:00 > 0:06:02but you have to pay for any breakages.
0:06:02 > 0:06:05But Stuart isn't the only one asking questions.
0:06:05 > 0:06:06Have you got enough in your budget
0:06:06 > 0:06:09for all the different things you're going to be doing on Sunday?
0:06:09 > 0:06:10Um, yeah.
0:06:10 > 0:06:13Have you sourced the price of your cakes, et cetera? Yeah.
0:06:13 > 0:06:16Is there washing facilities? Yeah. Have you advertised it? Erm...
0:06:16 > 0:06:19Do they have an oven or a free-standing boiler? Erm...
0:06:19 > 0:06:22Roughly, how many do you think you're going to be catering for? Erm...
0:06:22 > 0:06:24How much are you taking for your tickets on Sunday?
0:06:24 > 0:06:26We've got ?8 for an adult and ?4 for a child.
0:06:26 > 0:06:30Sandwiches as well? Erm... We're not actually doing sandwiches.
0:06:30 > 0:06:31You're not? No.
0:06:33 > 0:06:35You're only doing cakes?
0:06:35 > 0:06:36We're just doing cakes.
0:06:36 > 0:06:42?9 is a wee bit kind of steep. ?8 for just tea and coffee and a cake.
0:06:42 > 0:06:46Erm, I'll have a chat with the food team to see maybe...
0:06:46 > 0:06:47something about sandwiches.
0:06:47 > 0:06:50Anything else you want to ask me, just come back and chat to me, OK?
0:06:50 > 0:06:53OK. Thank you. Thank you very much. Cheers.
0:06:57 > 0:06:59When Linda's lunchtime service is over
0:06:59 > 0:07:01and the dinner ladies have cleared up,
0:07:01 > 0:07:04her kitchen will be handed over to Teen Canteen.
0:07:04 > 0:07:08This is where they will prepare all the food for their catering company.
0:07:08 > 0:07:10Now the team need to establish
0:07:10 > 0:07:13if it can also work for them as a shop front.
0:07:13 > 0:07:14We need to find somewhere to sell from.
0:07:14 > 0:07:16We need to have a look at the canteen.
0:07:16 > 0:07:19That's the canteen, that's where they're cooking the food.
0:07:19 > 0:07:21Really! I had no idea. Nice.
0:07:21 > 0:07:23It's not that great, is it?
0:07:23 > 0:07:26Cos this doesn't exactly look like a shop front.
0:07:26 > 0:07:29We need to make it aesthetically pleasing, you know. Exactly.
0:07:29 > 0:07:32I've got this image in my head of people coming in here
0:07:32 > 0:07:35and just seeing the whole dark, just, empty school
0:07:35 > 0:07:38and it being a bit creepy, do you know what I mean? Yeah.
0:07:38 > 0:07:40The canteen has obvious drawbacks.
0:07:40 > 0:07:44It's tucked away at the very back of the school off the beaten track.
0:07:44 > 0:07:46No passing trade here.
0:07:48 > 0:07:51Fi Buchanan has run her own acclaimed food business.
0:07:51 > 0:07:54Now she's helping the 6th years set up Teen Canteen.
0:07:54 > 0:07:56She thinks the answer lies not inside,
0:07:56 > 0:07:58but outside the school building.
0:08:02 > 0:08:05Into the light. I've got a space round the front.
0:08:05 > 0:08:09Do you want to come and have a look and we can walk and talk through it?
0:08:09 > 0:08:10When I had my business
0:08:10 > 0:08:15and I was at the end of a busy main street, I knew for a fact,
0:08:15 > 0:08:18just from hanging around and just from the way people are,
0:08:18 > 0:08:21that business would do well at one end of the street
0:08:21 > 0:08:25and two blocks down it would have been empty,
0:08:25 > 0:08:27we would have got half the turn.
0:08:27 > 0:08:31And so it's not just about making it semi-viable and putting up
0:08:31 > 0:08:33something that looks quite nice.
0:08:33 > 0:08:37It is about going for the kill.
0:08:37 > 0:08:39Right. You see these trees?
0:08:39 > 0:08:43To me these are brilliant because they are like free flagpoles
0:08:43 > 0:08:45and that's your entrance into
0:08:45 > 0:08:48something that you can construct here.
0:08:48 > 0:08:51So you start off with that, you could build around it.
0:08:51 > 0:08:56You could make it really high and really noticeable. Look.
0:08:56 > 0:09:00All these people, all them there... they're your market.
0:09:00 > 0:09:05I think before we go any further we need to work out
0:09:05 > 0:09:09whether it's agreed that this is real estate that you'd want to build
0:09:09 > 0:09:12a structure on. It is, because it's a prime location
0:09:12 > 0:09:14but the only thing is the practicality of it.
0:09:14 > 0:09:17Actually building up something that we need to remove
0:09:17 > 0:09:19and getting the food over here,
0:09:19 > 0:09:23but for advertising, aye, it's perfect.
0:09:23 > 0:09:25So we are agreed it's a prime real estate,
0:09:25 > 0:09:27we're agreed that to make it work here
0:09:27 > 0:09:30needs to be some kind of structure. Yes.
0:09:30 > 0:09:33We have got to do it for no money and make it secure.
0:09:33 > 0:09:34And make it look amazing.
0:09:34 > 0:09:37Your focus over the next couple of weeks has got to be
0:09:37 > 0:09:41completely on this, what's happening here and how we're going
0:09:41 > 0:09:45to serve it and just ignore everything that's going on, everyone else is frantic about...
0:09:45 > 0:09:49anything else getting organised because we need this to get done.
0:09:49 > 0:09:52And Fi knows someone who can help make it happen.
0:09:56 > 0:10:00Top designer Ursula Cleary thinks the way to create an eye-catching
0:10:00 > 0:10:04store on a budget is to build it from junkyard gems.
0:10:04 > 0:10:06Hi, there!
0:10:06 > 0:10:10When I look at all of this I see potential to build a big, urban
0:10:10 > 0:10:14funky space out of which you can sell your food.
0:10:14 > 0:10:17Maybe we should get some high vis jackets on and we could maybe walk
0:10:17 > 0:10:20around and have a look at everything? Yeah? Great.
0:10:20 > 0:10:24This is going to be really tight!
0:10:24 > 0:10:28Let's get scrapping! Let's get scrapping indeed.
0:10:30 > 0:10:33By salvaging scrap and using their imagination
0:10:33 > 0:10:36they could have a unique shop front for almost nothing.
0:10:36 > 0:10:40I really like it. It's really sparkly.
0:10:40 > 0:10:43We could put fairy lights through it. It'd reflect!
0:10:43 > 0:10:45Yeah! And it would be so cute.
0:10:45 > 0:10:49What these cubes I think are great for, you know, if you start to
0:10:49 > 0:10:51stack those you get a rhythm of things
0:10:51 > 0:10:54and you're starting to make patterns and shapes which makes it...
0:10:54 > 0:10:57It distracts from the fact that it's a pile of junk and it stops
0:10:57 > 0:10:58being a pile of junk any longer
0:10:58 > 0:11:02and the salvage yard is the best place for them to start today
0:11:02 > 0:11:05because it's got everything, it's earthy, it's got texture,
0:11:05 > 0:11:07the possibilities of fun,
0:11:07 > 0:11:09and I think they're finding that, and it's great.
0:11:09 > 0:11:14A really small washing machine. Seriously.
0:11:14 > 0:11:18Look at it. It's so tiny! Ohh! It's so cute!
0:11:18 > 0:11:20Thanks. Ow!!
0:11:20 > 0:11:23I have got a few things to show you here that might make more
0:11:23 > 0:11:25sense in the design process.
0:11:25 > 0:11:28For inspiration, she's showing them the pop up cafe
0:11:28 > 0:11:30built for the London Olympics.
0:11:30 > 0:11:33We're thinking quite small whereas that is way up.
0:11:33 > 0:11:40So people driving past see it. Exactly. Scottish soul food. Here!
0:11:40 > 0:11:41And look at those colours.
0:11:41 > 0:11:44How long will it take to build something like this, though?
0:11:44 > 0:11:47We'll be really up against it but I'm hoping we can achieve it
0:11:47 > 0:11:49in three or four days.
0:11:49 > 0:11:52With nothing but rubbish on their mind
0:11:52 > 0:11:56they return to school to sketch up their ideas. The cars come here.
0:11:56 > 0:11:59You've got another serving hatch there. Yeah.
0:11:59 > 0:12:03You could have a blackboard here
0:12:03 > 0:12:05and then because the menus change every day,
0:12:05 > 0:12:07write the menu on the wall next to it.
0:12:07 > 0:12:10The thing in the room where we painted it black...
0:12:10 > 0:12:15It also keeps the ideas mismatched, like we could all write on it.
0:12:15 > 0:12:20So if you had a blackboard there at the side and write the menu...
0:12:20 > 0:12:24It splits up the panel so this could be different material from this
0:12:24 > 0:12:26and that splits that and this could be different material again.
0:12:26 > 0:12:29Totally. On your drawings
0:12:29 > 0:12:32think about where you want particular cladding points to be of what you saw
0:12:32 > 0:12:36like corrugated type steel, those reflected bits you thought you could
0:12:36 > 0:12:39string fairy lights through. I mean, we could string really bright
0:12:39 > 0:12:43fabric through. It'd be great. I don't think Linlithgow has ever seen anything like it,
0:12:43 > 0:12:45hopefully, by the time we've finished!
0:12:48 > 0:12:51Nestling on the east coast of Scotland is the small
0:12:51 > 0:12:57town of Dunbar. Now it's the food team's turn to be inspired.
0:12:57 > 0:13:02So this is going to be exciting. Who's... yeah?
0:13:02 > 0:13:06Dunbar bakery is notable because it's owned by the local community.
0:13:06 > 0:13:10With their backing this cooperative not only make high quality
0:13:10 > 0:13:14bread and cakes, they produce exquisite French patisserie
0:13:14 > 0:13:16and wonderful macaroons.
0:13:16 > 0:13:18Mmm! That is good.
0:13:18 > 0:13:23Crisp on the outside and absolutely creamy in the middle.
0:13:23 > 0:13:29Head baker Ross Baxter is passionate about all aspects of baking
0:13:29 > 0:13:33and he spent years perfecting the macaroons using a secret recipe.
0:13:33 > 0:13:38He's agreed to teach Adam and Davina how to make them.
0:13:38 > 0:13:41How long has it taken to perfect this recipe?
0:13:41 > 0:13:43To get the macaroons as good as they are?
0:13:43 > 0:13:47There was a lot of tears and a lot of trial and error.
0:13:47 > 0:13:52A lot of wasted nights just spent doing them up, three and four
0:13:52 > 0:13:55in the morning when I was first learning.
0:13:55 > 0:13:59They are probably one of the longest things for anybody to perfect.
0:13:59 > 0:14:02You make it look so easy! I know.
0:14:02 > 0:14:06Do not put too much or you will get a big mess.
0:14:06 > 0:14:10So I'll do the first tray and let you guys watch for a bit!
0:14:10 > 0:14:14OK. And then we can get a little bit messy.
0:14:16 > 0:14:20Pipe a little bit. Stop. And then flick it.
0:14:23 > 0:14:25You're making it look OK. No.
0:14:25 > 0:14:27Some of them are better than mine.
0:14:30 > 0:14:31I think yous could make them.
0:14:31 > 0:14:34You know, I think the piping is looking good, it's just
0:14:34 > 0:14:37maybe practice on the actual consistency of the mixture.
0:14:37 > 0:14:41You just can't start taking all my business. Don't worry.
0:14:44 > 0:14:48I think if we could do it, it would be good. It would look really good.
0:14:48 > 0:14:51We could try. It's a scary prospect.
0:14:51 > 0:14:53I think it would just look so good because they were
0:14:53 > 0:14:57so simple, they look really simple but they're not. They look really pretty.
0:14:57 > 0:15:01They look pretty and we are trying to go for elegant afternoon tea. It'd be so perfect.
0:15:01 > 0:15:04Make a big bulb.
0:15:04 > 0:15:07After being shown how to add the finishing touches to the
0:15:07 > 0:15:12macaroons, Adam and Davina finally get to sample their handiwork.
0:15:15 > 0:15:17They're good.
0:15:17 > 0:15:20The seductive charm of high end patisserie may be tempting
0:15:20 > 0:15:23but the teams need to consider whether it's achievable.
0:15:23 > 0:15:26The ideas we can take from it, but I don't think...
0:15:26 > 0:15:29Some of the actual practical things we can't replicate,
0:15:29 > 0:15:32unless we get a trained pastry chef!
0:15:40 > 0:15:43The food team take over the school kitchens to make
0:15:43 > 0:15:46a start on some simple Scottish recipes.
0:15:46 > 0:15:49But even the basics are proving troublesome.
0:15:49 > 0:15:53Maybe if you cut like... Think the split is supposed to
0:15:53 > 0:15:57go like... in here. Like that. I don't understand this.
0:15:57 > 0:16:01Louise knows, that's good. Because no-one else does.
0:16:03 > 0:16:05How's it going? Not bad.
0:16:05 > 0:16:07It's nearly finished, I think, actually.
0:16:07 > 0:16:10It's changing colour and it's starting to thicken up a bit more.
0:16:10 > 0:16:13It's really bubbling, it looks like lava. Yeah.
0:16:13 > 0:16:18It's a pretty dangerous job, this. It is cos it's molten sugar so it's...
0:16:18 > 0:16:20Making tablet, a man's job.
0:16:21 > 0:16:25Fi's eager to show them by adapting simple ideas,
0:16:25 > 0:16:27there's an opportunity to turn a profit.
0:16:29 > 0:16:32Tablet may not be in the same league as French macaroons
0:16:32 > 0:16:35but in Scotland, it's a guaranteed crowd-pleaser.
0:16:38 > 0:16:41Mm, that is absolutely beautiful. Thanks. It just melts in your mouth.
0:16:41 > 0:16:44Yeah, thank you. Very well done, excellent.
0:16:44 > 0:16:46Thank you very much, Ewan.
0:16:46 > 0:16:49So far, so good.
0:16:49 > 0:16:50Following Linda's advice,
0:16:50 > 0:16:54they've come up with lots of ideas to justify the ?8.00 ticket price.
0:16:56 > 0:16:58They're making home-made lemonade from scratch
0:16:58 > 0:17:03and sourcing specialist cheese from a local supplier.
0:17:03 > 0:17:07So this is our cheese room where we keep all our hard cheeses
0:17:07 > 0:17:10and what we obviously need to do is work out what cheese is going
0:17:10 > 0:17:12to be right for your afternoon tea.
0:17:12 > 0:17:17This one is about ?14 a kilo.
0:17:17 > 0:17:19I really like that one.
0:17:21 > 0:17:25Meanwhile, Fi's busy smoking at the back of the school.
0:17:25 > 0:17:26I got you a fish. Oh.
0:17:26 > 0:17:31Did you catch it yourself? Yes, we did. Gone fishing.
0:17:31 > 0:17:36I'd love to see that. OK, let's have a look at what you've caught.
0:17:37 > 0:17:41It's got eyes and everything, it's really creepy.
0:17:41 > 0:17:43You should hold it, it feels really weird. I'm not touching that.
0:17:43 > 0:17:47Adam, go on. How do you normally eat fish, Adam? I don't eat fish.
0:17:47 > 0:17:51You don't eat fish? No. Not fish and chips? Not really.
0:17:51 > 0:17:52Fish fingers?
0:17:52 > 0:17:55Fi's hoping to perform a small miracle -
0:17:55 > 0:17:58to change Adam's view on eating fish as well as creating enough
0:17:58 > 0:18:02food to feed 100 people by smoking just three trout.
0:18:03 > 0:18:06Smoking fish is a great way of getting maximum
0:18:06 > 0:18:10value for money from the fish because it gives it a really amazing
0:18:10 > 0:18:13flavour and so a little goes a long way.
0:18:13 > 0:18:17We should name them. No. He's Nemo.
0:18:17 > 0:18:20Nemo. Did you just call it Nemo? Yeah.
0:18:20 > 0:18:22Call him Benjy. Awww.
0:18:22 > 0:18:23Nathan.
0:18:23 > 0:18:28Nathan! Nemo, Benjy and Nathan,
0:18:28 > 0:18:31the trout boy band. Smoking.
0:18:31 > 0:18:34So, we're just getting a nice, tight seal under there
0:18:34 > 0:18:36so they're getting the flavour of the smoke
0:18:36 > 0:18:40but they're being cooked in this kind of steamy heat of the parcel
0:18:40 > 0:18:44so it couldn't be a healthier way of cooking fish, actually.
0:18:44 > 0:18:48Listen, don't be late for class cos I will get a row.
0:18:48 > 0:18:51I will stay the lonely fool on the hill guarding the fish.
0:18:55 > 0:18:59Business expert Hamish Taylor has run several multimillion pound
0:18:59 > 0:19:03companies and he's agreed to advise the sixth-years on Team Canteen.
0:19:03 > 0:19:06He knows that creating the best product is important
0:19:06 > 0:19:09but you also have to know how to market it.
0:19:09 > 0:19:12In any business, of course, it's not just how good your product is, it's
0:19:12 > 0:19:15how good the customer thinks your product is and the communications
0:19:15 > 0:19:19part of Team Canteen is going to be critical to them in succeeding.
0:19:20 > 0:19:23Hamish calls a meeting with the communications team.
0:19:25 > 0:19:28Take the customer promise and just think to yourselves how could
0:19:28 > 0:19:31we get that message across, first of all,
0:19:31 > 0:19:34and then secondly, what else could we do that would help communicate that?
0:19:34 > 0:19:37Because communication isn't just about what you say,
0:19:37 > 0:19:38it's also about what you do.
0:19:38 > 0:19:40We need to know exactly what we're going to sell to them
0:19:40 > 0:19:42and even like pictures and stuff to try
0:19:42 > 0:19:46and make a campaign around cos we don't have much as of just now.
0:19:46 > 0:19:48How we advertise this is really important
0:19:48 > 0:19:51and obviously a lot of people are going to have thoughts about it
0:19:51 > 0:19:54but, you know, at the end of the day, it's your job.
0:19:54 > 0:19:57Yeah, we're never going to get something that everyone agrees on. Yeah.
0:20:01 > 0:20:04Manager Stuart wants to check up on the new business cards
0:20:04 > 0:20:07that the comms team have come up with.
0:20:07 > 0:20:11Right, have we got the design? We do. What have you got on the actual card?
0:20:11 > 0:20:14Eh, Teen Canteen like that and then 25th March,
0:20:14 > 0:20:16tackle takeaways on the back.
0:20:17 > 0:20:19That's the back?
0:20:22 > 0:20:24Right, OK, I need to run just now
0:20:24 > 0:20:27but we'll chat more about this maybe at lunchtime when I get a minute.
0:20:27 > 0:20:28Right, bye.
0:20:28 > 0:20:33They've created a new company slogan without discussing it with anyone.
0:20:33 > 0:20:34"Tackle the Takeaways" may be catchy
0:20:34 > 0:20:38but it's totally different from the idea they've already agreed on.
0:20:40 > 0:20:44The communications team have come up with this phrase
0:20:44 > 0:20:50"Tackle the Takeaways" and there are divided opinions on it
0:20:50 > 0:20:53because some people think it sounds a bit like social activism.
0:20:53 > 0:20:54It's a bit aggressive.
0:20:54 > 0:20:57Our customer promise is a guilt-free night off for Mum.
0:20:57 > 0:21:00Coming from me as an aggressive person, that's aggressive.
0:21:00 > 0:21:03They were very, very keen to defend it.
0:21:03 > 0:21:07I think the best you can say for it is that it's good alliteration
0:21:07 > 0:21:12but aside from that, I mean, it's just...it's so aggressive.
0:21:13 > 0:21:16They've obviously spent time and effort on it
0:21:16 > 0:21:18and to change it at the last minute but that's the thing,
0:21:18 > 0:21:21you have to change things at the last minute.
0:21:21 > 0:21:23What we probably need to do is just work out
0:21:23 > 0:21:26whether or not we can divert them from this just now,
0:21:26 > 0:21:31whether it's not too late or if this is just you guys thinking this
0:21:31 > 0:21:33and not the whole team...
0:21:33 > 0:21:36I don't think anyone from management ever stopped and said, "By the way,
0:21:36 > 0:21:39"management came up with this, you need to run with that."
0:21:39 > 0:21:42So, somebody needs to sit down and talk to them.
0:21:42 > 0:21:44I think that with the communications team,
0:21:44 > 0:21:48there has been a bit of a breakdown in communication.
0:21:48 > 0:21:50Ironically. Ironically enough, I know.
0:21:50 > 0:21:52There are always going to be issues
0:21:52 > 0:21:54if you can't get different bits of the business talking
0:21:54 > 0:21:57to each other clearly and effectively,
0:21:57 > 0:22:00and I've often had issues where somebody's making really good
0:22:00 > 0:22:03decisions for an operations efficiency point of view
0:22:03 > 0:22:06but the outcome wasn't great for customers and
0:22:06 > 0:22:10unless the two teams are talking to each other properly, you will fail.
0:22:15 > 0:22:19One thing that is going well is the building of Teen Canteen itself.
0:22:25 > 0:22:29Designer Ursula Cleary talks Heather and Eve through the layout.
0:22:29 > 0:22:32Well, this would be where your serving hatch would be...
0:22:32 > 0:22:36Yeah, it looks really cool. ..so this would all be open
0:22:36 > 0:22:38to your customers coming up.
0:22:38 > 0:22:40Yeah, it looks really good.
0:22:40 > 0:22:42It's a lot easier to imagine now that it's all up.
0:22:42 > 0:22:45Like, you can kind of envision it more.
0:22:45 > 0:22:47Uh-huh. Yes.
0:22:47 > 0:22:49I think people are quite excited as well,
0:22:49 > 0:22:51like, walking in school this morning, they were like,
0:22:51 > 0:22:54"Wow, what's that?" So hopefully it'll have an impact once it's
0:22:54 > 0:22:58more colourful and stuff as well, so that was quite encouraging.
0:22:58 > 0:23:00This is just kind of a quick impression that
0:23:00 > 0:23:03I did from the outside.
0:23:03 > 0:23:06And it's not going to be as blocky or as colourful, probably, as that,
0:23:06 > 0:23:11but this cube, if you look at it on the plan, it extends out
0:23:11 > 0:23:14so it gives us a bit more coming out that way.
0:23:14 > 0:23:17How long do you think it will take before the whole structure is up
0:23:17 > 0:23:21and putting our...? The cladding and everything?
0:23:21 > 0:23:24That's going to be at least three or four days anyway, really. OK.
0:23:24 > 0:23:27As long as it's finished by Monday.
0:23:27 > 0:23:30Yes. I shall endeavour.
0:23:32 > 0:23:35With so much going on, Fi's called a meeting to focus attention
0:23:35 > 0:23:37back on to the afternoon tea.
0:23:37 > 0:23:43In terms of the event itself, we've got food, we've got staff,
0:23:43 > 0:23:45right, that's the core.
0:23:45 > 0:23:47What else is happening?
0:23:47 > 0:23:48Erm, I think we've got vintage teapots
0:23:48 > 0:23:53and we're making up cake stands which we can then sell on cos it
0:23:53 > 0:23:55only costs about ?3 to make a cake stand which is the same
0:23:55 > 0:23:57cost it would be to hire one
0:23:57 > 0:24:00and the plan being that we're going to then have some opportunity
0:24:00 > 0:24:03to sell them on cos cake stands go for like ?10, ?15 each.
0:24:03 > 0:24:05That's quite a good profit margin.
0:24:05 > 0:24:08But there's concern that some of the basics have been overlooked.
0:24:08 > 0:24:11Have you found cafetieres yet cos that...? No.
0:24:11 > 0:24:14Cos that means different coffee we have to buy.
0:24:14 > 0:24:16We've got kind of everything but cafetieres.
0:24:16 > 0:24:19So we have to buy instant coffee now and not actual coffee. I've got one.
0:24:19 > 0:24:21Yeah, does anyone have cafetieres at home?
0:24:21 > 0:24:24You couldn't find cafetieres anywhere?
0:24:24 > 0:24:26I say we just use instant coffee.
0:24:26 > 0:24:29We shouldn't have offered coffee, that was a big mistake.
0:24:29 > 0:24:30But you can't just offer tea.
0:24:30 > 0:24:33Hands up who has a cafetiere at home that they think their parents
0:24:33 > 0:24:35won't mind us borrowing?
0:24:35 > 0:24:38Are cafetieres that thing with a plunger? Yeah.
0:24:38 > 0:24:42Oh, we have got one. I never knew what they were.
0:24:42 > 0:24:43You could have told me.
0:24:43 > 0:24:46OK, so, guys, can everyone ask their parents tonight?
0:24:46 > 0:24:47If you guys bring ground coffee,
0:24:47 > 0:24:51everyone else bring in cafetieres tomorrow at some time and label them.
0:24:51 > 0:24:53So we've basically got all the crockery sorted.
0:24:53 > 0:24:56Teapots, we're hiring, cake stands, we're looking to make
0:24:56 > 0:24:58and sell on and just bring in cafetieres.
0:24:58 > 0:25:00SCHOOL BELL RINGS
0:25:10 > 0:25:12The girls get to work on the cake stands,
0:25:12 > 0:25:15using cheap vintage plates from a charity shop.
0:25:16 > 0:25:19Use a fine felt tip pen...
0:25:19 > 0:25:21to mark the centre.
0:25:21 > 0:25:25But Mr Turnbull, the school technician, has some bad news.
0:25:25 > 0:25:27It's impossible to drill,
0:25:27 > 0:25:29so we'll have to find another way of doing it.
0:25:30 > 0:25:32We've got 40 to do, 40 plates,
0:25:32 > 0:25:34to make 20 cake stands.
0:25:34 > 0:25:37I don't know how you're going to do it if you've got 40 to do today,
0:25:37 > 0:25:41because, as I say, I took an hour to do a 2mm hole,
0:25:41 > 0:25:46and you've got 40 to do. That's taking you a long, long while.
0:25:46 > 0:25:49OK, this is a challenge. That's fine.
0:25:49 > 0:25:51What are we going to do if we don't get it done?
0:25:51 > 0:25:54That's the only thing we have to consider.
0:25:54 > 0:25:57I don't really want to think about if we don't do it.
0:25:57 > 0:25:59Maybe we should,
0:25:59 > 0:26:02because we've not got a lot of time to come up with another plan.
0:26:02 > 0:26:03We're on step one.
0:26:05 > 0:26:08There are four steps,
0:26:08 > 0:26:09and look how long step four is.
0:26:12 > 0:26:14Time to resort to emergency measures.
0:26:15 > 0:26:18DAD: Hello, we're just talking about you. Hi, Dad, it's Hannah.
0:26:18 > 0:26:21I was just phoning - can you please come and help us
0:26:21 > 0:26:22with these cake stands?
0:26:22 > 0:26:26OK, I'll come down just now, OK? Are you coming to bail us out again?
0:26:26 > 0:26:27Thanks, Dad.
0:26:27 > 0:26:29Bye, see you soon.
0:26:30 > 0:26:32Help!
0:26:32 > 0:26:35Hello, how are you? Hi, not too bad at all, love.
0:26:35 > 0:26:38Is that..? What's that? My lunch. Your lunch, brilliant, thank you.
0:26:39 > 0:26:43Hannah's dad cracks it - the trick is to keep the plate cool.
0:26:45 > 0:26:48"Just keep working", is that what you're about to say? No!
0:26:48 > 0:26:50Yeah, "Just keep working." Smile!
0:26:52 > 0:26:53Hannah's dad gets to work.
0:26:56 > 0:26:58Guys, look.
0:26:59 > 0:27:00We've got one!
0:27:00 > 0:27:02I love the colours. It's really cute.
0:27:03 > 0:27:07Are we selling the other ones? Yeah. We're going to sell 20 for a tenner.
0:27:07 > 0:27:11The cost of each is going to be about ?3, ?4,
0:27:11 > 0:27:13so we're going to basically double our money.
0:27:14 > 0:27:16While Hannah's dad is busy building
0:27:16 > 0:27:18the rest of the cake stands,
0:27:18 > 0:27:21Davina's managed to make enough macaroons to fill them all.
0:27:21 > 0:27:24One, two, three, four, five, six, seven... 61.
0:27:24 > 0:27:27261 plus 60, so...
0:27:28 > 0:27:31Yes! We did it! Is it 300?
0:27:31 > 0:27:32There's 300! Yay!
0:27:34 > 0:27:37But there's still conflict in the boardroom.
0:27:39 > 0:27:41Management are taking the comms team to task
0:27:41 > 0:27:43over the wording on the business card.
0:27:45 > 0:27:46It seems a bit aggressive.
0:27:46 > 0:27:49That's the problem, people aren't asking us about things.
0:27:49 > 0:27:51They're just going, "We don't like that, change it."
0:27:51 > 0:27:53It's a little bit mean. That's not what we did!
0:27:53 > 0:27:55That's why we called you here!
0:27:55 > 0:27:57Obviously, if people have a problem with it,
0:27:57 > 0:27:58they can come and discuss it with us
0:27:58 > 0:28:00and we'll try and sort something else out.
0:28:00 > 0:28:03Can I just say something? Any advertising that you do,
0:28:03 > 0:28:07we need to centre it around how it's going to benefit the customer.
0:28:07 > 0:28:10By taking on the takeaways.
0:28:10 > 0:28:13By taking on the problems that are in society at the moment with obesity.
0:28:13 > 0:28:17And if we're tackling McDonald's, Pizza Hut, Domino's,
0:28:17 > 0:28:20all that, we're tackling them and making a healthy...
0:28:20 > 0:28:21So it kind of ties in with that.
0:28:21 > 0:28:24The real problem here is not about the tag line.
0:28:24 > 0:28:27The real problem here is that there hasn't been any communication.
0:28:27 > 0:28:28That's the real problem.
0:28:28 > 0:28:31The groups are working in isolation and nothing's going to work
0:28:31 > 0:28:32if we're working in isolation.
0:28:32 > 0:28:35I think that's the issue, because management really know
0:28:35 > 0:28:37what's going on with events, but because of...
0:28:37 > 0:28:39It's our own fault.
0:28:39 > 0:28:40We're all in one company
0:28:40 > 0:28:43and we don't even know who's doing what, and I think that's probably...
0:28:43 > 0:28:46Could we not maybe draw up an organisation structure?
0:28:46 > 0:28:49I know that sounds really cheesy, but it would help,
0:28:49 > 0:28:50because if you were like,
0:28:50 > 0:28:52"Oh, I need to speak to somebody about this",
0:28:52 > 0:28:53you could look at it and be like,
0:28:53 > 0:28:56"Oh, that person is going to know." That actually sounds like an idea.
0:28:57 > 0:28:59To sum up...
0:29:00 > 0:29:04..bad communication, so we need to have you guys in management meetings
0:29:04 > 0:29:07and events meetings or something along those lines.
0:29:07 > 0:29:10We need to look at getting you guys
0:29:10 > 0:29:14more in, like, in the whole circle, more involved.
0:29:16 > 0:29:19And then have us at some of your meetings as well.
0:29:19 > 0:29:20Or just more communication.
0:29:20 > 0:29:23Everyone... I'm not going to say "happy", but everyone...
0:29:23 > 0:29:25The wrong word.
0:29:25 > 0:29:28I think we're OK. ..less cheesed off than previously?
0:29:31 > 0:29:35Over in the canteen, the cake stands are made and the menus are agreed.
0:29:35 > 0:29:39They've even landed a spot in the local newspaper.
0:29:39 > 0:29:42Right, guys, that's lovely. All this way, all this way.
0:29:42 > 0:29:45For the afternoon tea to succeed as a fundraiser,
0:29:45 > 0:29:49they'll need to treble their investment of ?300.
0:29:49 > 0:29:52Only then will they have enough money to launch their business.
0:29:52 > 0:29:53If this goes badly...
0:29:53 > 0:29:57That's it, cos we have no money for the actual canteen thing.
0:29:57 > 0:30:00But if we do it well, then it's...
0:30:00 > 0:30:01If the quality of the food's good,
0:30:01 > 0:30:03they'll expect that in our meals, you know?
0:30:03 > 0:30:08Yeah, and if the service is good. Definitely.
0:30:08 > 0:30:10It is a big gamble.
0:30:10 > 0:30:12We've literally gambled everything we've got.
0:30:17 > 0:30:21Nine o'clock, Sunday morning, the day of the afternoon tea,
0:30:21 > 0:30:23and the empty school canteen comes to life.
0:30:25 > 0:30:26So, tablet needs to be portioned up,
0:30:26 > 0:30:30brownies need to be portioned up, scones need to be done,
0:30:30 > 0:30:34cream needs to be whipped, macaroon filling needs to be done,
0:30:34 > 0:30:39trout needs to be flaked, the cheese needs to be prepared.
0:30:39 > 0:30:41There's a big old list.
0:30:41 > 0:30:43On your marks, get set... Two hours to go.
0:30:43 > 0:30:44That's your butter, there.
0:30:44 > 0:30:46The novice cooks have a mountain to climb.
0:30:48 > 0:30:50Sophie has a lot on her plate.
0:30:50 > 0:30:53I've got about 100 left to do just now.
0:30:53 > 0:30:56So hopefully someone will bring back enough chocolate to do all of them,
0:30:56 > 0:30:59and then we need to fill them all when we get there with cream,
0:30:59 > 0:31:01which could take a while.
0:31:02 > 0:31:03Adam faces his nemesis.
0:31:03 > 0:31:08I don't like this. It's minging - look at it.
0:31:08 > 0:31:11It's because it's Benjy you're touching. It isn't Benjy.
0:31:11 > 0:31:15Benjy's gone. Benjy's there. I think this is Nemo or Nathan.
0:31:18 > 0:31:19You can't die if you eat fish bone.
0:31:21 > 0:31:24Nothing bad happens, does it?
0:31:24 > 0:31:26And Eve dresses for action.
0:31:26 > 0:31:27Is that it?
0:31:28 > 0:31:30It looks good.
0:31:30 > 0:31:32Yeah, if you the term "good" loosely.
0:31:32 > 0:31:35Well, it's a black hat on your head, it's fine.
0:31:35 > 0:31:36I feel very French.
0:31:39 > 0:31:40Tension mounts.
0:31:40 > 0:31:44No, Adam, it's cooking already. Just keep mixing it.
0:31:44 > 0:31:47I'm mixing it, but it's cooking. I'll do it. It's cooking.
0:31:47 > 0:31:49No, cos, Adam, if you do that, we'll have scrambled eggs!
0:31:49 > 0:31:52We won't have scrambled eggs. Yes, we will. Stop it.
0:31:52 > 0:31:55We won't, it's fine. Adam, I'm going to hurt you!
0:31:56 > 0:32:00Manager Bavia is aware of the pressure they're all under.
0:32:00 > 0:32:02Everyone's really stressed
0:32:02 > 0:32:06and there's a lot of things that we haven't done yet that we still
0:32:06 > 0:32:10have to do, and I don't know how we're going to get it done.
0:32:12 > 0:32:13Fi is feeling the strain.
0:32:15 > 0:32:19Mm-hm... I'm a little bit nervous, to be honest.
0:32:19 > 0:32:22Um, well, we've made progress up here,
0:32:22 > 0:32:25but now it's all got to unfold down there,
0:32:25 > 0:32:27and I'm leaving a lot of things to the last minute cos
0:32:27 > 0:32:30I don't believe in pre-made sandwiches and stuff like that.
0:32:31 > 0:32:37There's no point in putting out rubbish, so...
0:32:37 > 0:32:41this is coming up to the crest of the storm.
0:32:45 > 0:32:47To avoid any extra charges,
0:32:47 > 0:32:51they've left it to the last minute to get into the Burgh Halls.
0:32:51 > 0:32:54Right, you put the boards out where people will see them.
0:32:56 > 0:32:59They've 100 places to set in just 30 minutes.
0:32:59 > 0:33:01Just put them all out and see how they look.
0:33:03 > 0:33:06And it's no easier in the kitchen.
0:33:06 > 0:33:09We've got half an hour to go and there's no sandwiches made at all.
0:33:09 > 0:33:11Do we have milk? We need milk. I don't think so.
0:33:11 > 0:33:13Time for Bavia to step up.
0:33:13 > 0:33:17You need milk right now. Do you have tea and coffee? Yes.
0:33:17 > 0:33:21When does it start? Half an hour.
0:33:21 > 0:33:23Has anyone seen the church?
0:33:23 > 0:33:26All the church are coming out right now. Oh, my...
0:33:26 > 0:33:27Right, you go get the church people. Go.
0:33:27 > 0:33:30What do you mean, "Get the church people"? Just go.
0:33:30 > 0:33:34Tesco's is along there. I'll go to Tesco's. Yes, go to Tesco's.
0:33:38 > 0:33:40Fi arrives in time to calm their nerves.
0:33:40 > 0:33:46Hello, Bav. Hi, guys. All hands on deck. Fi, we need milk right now.
0:33:46 > 0:33:47We don't have any milk.
0:33:50 > 0:33:53You unload this. OK. Just put it...
0:33:53 > 0:33:58No, I need it straightaway to the cafeteria. Is that downstairs? Yeah.
0:33:58 > 0:34:01I know, but you've got a full half hour until service starts.
0:34:01 > 0:34:04On the phone, come and give a hand. I'll take it.
0:34:09 > 0:34:11Fi whips the team into shape.
0:34:11 > 0:34:14No, Adam, swing round again. Concentrate on what you're doing.
0:34:14 > 0:34:17Task at hand, Adam, OK? Right, and down.
0:34:19 > 0:34:22Now it's time for organisation and good communication.
0:34:22 > 0:34:25I'm not going to be nice and smiley any more.
0:34:25 > 0:34:27We've just got to get shit done, now, OK?
0:34:28 > 0:34:31They set up the workstations.
0:34:31 > 0:34:32Plate up the smoked trout.
0:34:33 > 0:34:34Bring in the milk.
0:34:36 > 0:34:38And add the finishing touches.
0:34:43 > 0:34:47Everything's sorted, bar one sartorial worry...
0:34:47 > 0:34:52I'm just really stressed cos...I'm not in black,
0:34:52 > 0:34:55and everyone else is in black and it's really freaking me out.
0:34:55 > 0:34:59Cos it's just like the one thing that gives everyone the edge.
0:34:59 > 0:35:02And I'm going to stick out like a sore thumb.
0:35:02 > 0:35:04I don't really know what to do about it now.
0:35:05 > 0:35:07Seriously, though, what am I going to do?
0:35:14 > 0:35:16It's three o'clock.
0:35:16 > 0:35:19The first customer arrives and the first home-made cake stand is
0:35:19 > 0:35:23filled with macaroons, scones, chocolate eclairs and tablet.
0:35:23 > 0:35:25As well as the smoked trout, oatcakes
0:35:25 > 0:35:27and cheddar cheese sandwiches.
0:35:34 > 0:35:37Everything's looking good - even Eve.
0:35:39 > 0:35:40I've got a black top on, now.
0:35:42 > 0:35:46All that's left is the simple task of making the coffee.
0:35:46 > 0:35:50Do you know how to use a cafetiere? Yeah. OK. My mum has one.
0:35:50 > 0:35:54That's supposed to be joined. You put the water in there, or the coffee.
0:35:55 > 0:35:57Yeah, OK. Um... I think we need to...
0:35:57 > 0:35:59THEY LAUGH
0:36:00 > 0:36:04We could start but we don't know how to use the coffee things.
0:36:04 > 0:36:08Michael, do you know how to use a cafetiere? One of them? Yeah.
0:36:08 > 0:36:10You put... Oh, no.
0:36:13 > 0:36:15Is there meant to be a filter thing?
0:36:15 > 0:36:18There's ones on here. This goes up somehow.
0:36:19 > 0:36:22You put it all in first and then I'm pretty sure...
0:36:22 > 0:36:24How much coffee?
0:36:24 > 0:36:28I don't know. Right, we'll just... We'll read the bag.
0:36:30 > 0:36:32Oh, it's got one on the front.
0:36:32 > 0:36:37One dessert spoon equals one cup. Are these eight cup?
0:36:38 > 0:36:42These are eight cup. But we don't have a dessert spoon.
0:36:42 > 0:36:45Maybe ten teaspoons. We'll go for that.
0:36:45 > 0:36:48I've never made coffee in my life. I hope this is OK.
0:36:50 > 0:36:51It looks really bad.
0:36:54 > 0:36:58Half an hour after opening and there are still only two customers.
0:36:59 > 0:37:01If the teens are to hit their target,
0:37:01 > 0:37:04they'll need to serve at least 50 teas.
0:37:04 > 0:37:07This is the number of people we've served.
0:37:07 > 0:37:08That's not a good sign.
0:37:11 > 0:37:17And it's kind of going to become a problem if it keeps happening.
0:37:17 > 0:37:19Bavia takes control.
0:37:19 > 0:37:22Could you go to the class and direct people this way?
0:37:22 > 0:37:24Can I grab someone to come with me? Yeah, yeah. OK.
0:37:24 > 0:37:25Thank you.
0:37:29 > 0:37:32Excuse me, would you be interested in afternoon tea?
0:37:32 > 0:37:35No, we're just home from a stag, son. We're dying to go home. OK.
0:37:38 > 0:37:41Excuse me, would you be interested in going to an afternoon tea?
0:37:41 > 0:37:44An afternoon what? An afternoon tea in the Burgh Halls.
0:37:44 > 0:37:46Not today, thanks. OK, sorry.
0:37:46 > 0:37:47Excuse me, would you be interested
0:37:47 > 0:37:49in an afternoon tea in the Burgh Halls?
0:37:49 > 0:37:53No, I'm going to watch the football and have a pint, sorry. All right.
0:37:56 > 0:37:59Excuse me, would you like to go to an afternoon tea at the Burgh Halls?
0:37:59 > 0:38:00No, thanks.
0:38:03 > 0:38:05I just don't think we're giving them
0:38:05 > 0:38:09the right stuff, cos they don't know what they're getting in there.
0:38:09 > 0:38:12If we just say afternoon tea, they don't want just tea for ?8,
0:38:12 > 0:38:13so...
0:38:13 > 0:38:17I think it's too expensive, Anna. It's not, though. It is! It is.
0:38:17 > 0:38:19We've had people say that at least three times down there.
0:38:19 > 0:38:20Well, we can't lower it now.
0:38:20 > 0:38:22If stuff's not selling, you lower the price.
0:38:22 > 0:38:24Fraser, if they say it's too expensive...
0:38:24 > 0:38:28We have jobs to do, so could we not have a fight and go and do them?
0:38:28 > 0:38:31Yes. I'm not having a fight, I'm trying to tell you to be sensible.
0:38:31 > 0:38:34It would be sensible to lower the price cos no-one is coming in.
0:38:34 > 0:38:37More coffee. Do you want more coffee? Yeah.
0:38:37 > 0:38:40With only 20 customers and enough food for over 100,
0:38:40 > 0:38:42they're right to be concerned.
0:38:44 > 0:38:48When you run in and say, "We've got to take the price down!
0:38:48 > 0:38:51"Nobody's buying. Everybody thinks it's too expensive."
0:38:51 > 0:38:54But then that's... I disagree.
0:38:54 > 0:38:56So that's what they are saying. Yeah.
0:38:56 > 0:38:58But you've got to believe that it's not.
0:38:58 > 0:39:00Once we've said, "Come into our afternoon tea."
0:39:00 > 0:39:02And then they look at the price,
0:39:02 > 0:39:03they're already not wanting to come in.
0:39:03 > 0:39:06Have you said, "That's what you're getting."?
0:39:06 > 0:39:07But they've walked off by then.
0:39:07 > 0:39:11I've seen the tip jars and there's ?5 notes in the tip jars,
0:39:11 > 0:39:15because what they're getting is worth more than ?8.
0:39:15 > 0:39:17Once they're in the door they love it.
0:39:18 > 0:39:22That's it, you've just got to believe in what you're doing.
0:39:22 > 0:39:26The best way to entice people in is to show them what's on offer.
0:39:26 > 0:39:30What have you got to do? Believe and sell. Believe it, sell it.
0:39:30 > 0:39:33Don't drop it or eat it. Love it. I won't drop it.
0:39:35 > 0:39:39That will make them feel slightly awkward when they're mooching
0:39:39 > 0:39:43around the cross in their black shirts and black ties, but I'm good.
0:39:45 > 0:39:47If the customers won't come to the afternoon tea,
0:39:47 > 0:39:49the afternoon tea must go to them.
0:39:49 > 0:39:51There's cakes on offer. All right, then.
0:39:51 > 0:39:53Sounds good. I love the Burgh Halls.
0:39:53 > 0:39:56Excuse me, would you like to go to an afternoon tea at Burgh Halls?
0:39:56 > 0:40:00It's worked. The customers flood in and the hall fills up fast.
0:40:01 > 0:40:04To add to the pressure they have a surprise visitor,
0:40:04 > 0:40:07their business advisor Hamish Taylor.
0:40:07 > 0:40:11Hi there! How's it going? It's been a really good afternoon. Good. Good.
0:40:11 > 0:40:13Well, I'm going to find out for myself now, OK? OK. So, tea for one.
0:40:13 > 0:40:17Is that possible? Yeah, that will be ?8.
0:40:17 > 0:40:20Hamish is here to assess the afternoon tea
0:40:20 > 0:40:24which has been receiving some very positive reviews.
0:40:24 > 0:40:27They've actually gone out and sourced the actual food.
0:40:27 > 0:40:33They didn't just go to a supermarket and do it. I think very good. Yes.
0:40:33 > 0:40:38Oh, I liked the macaroons. I did like the macaroons, yes.
0:40:38 > 0:40:41You can tell a lot of effort's gone into producing it.
0:40:41 > 0:40:43It's really, really nice.
0:40:43 > 0:40:46It's certainly up to the standard of afternoon teas we've had
0:40:46 > 0:40:48elsewhere, so it's very good.
0:40:51 > 0:40:54I think the price is justified now,
0:40:54 > 0:40:56because people have realised they're getting cakes,
0:40:56 > 0:40:58but it was turning the people away at the start,
0:40:58 > 0:41:01but we just needed to go out and show them what they were getting.
0:41:01 > 0:41:04So far, so good. I think there are some lessons to learn.
0:41:04 > 0:41:07Signage - could we have made it clearer outside?
0:41:07 > 0:41:09Probably guiding people up through the building a bit more.
0:41:09 > 0:41:12I think inside here there's more we could've done if we wanted
0:41:12 > 0:41:14to create a real theme, and I think that's the thing
0:41:14 > 0:41:17around the customer promises when we get to it with them.
0:41:17 > 0:41:19If this really is about Mum's night off,
0:41:19 > 0:41:22or whatever they finalise as their customer promise, then
0:41:22 > 0:41:26we need to make sure we put that theme through absolutely everything.
0:41:26 > 0:41:29With last orders in, it's time to take stock.
0:41:31 > 0:41:35MUSIC: "It's A Good Thing" by Vitamin A
0:41:38 > 0:41:42A month ago, thinking it's just a bunch of random people, and now,
0:41:42 > 0:41:45it actually feels like a team.
0:41:45 > 0:41:48And the fact they're all paying ?8 for our cakes
0:41:48 > 0:41:51and sandwiches and everything...
0:41:51 > 0:41:52It just feels really good.
0:41:52 > 0:41:56Yeah. I've got confidence now. More confidence than I had before.
0:41:56 > 0:41:58In everyone.
0:41:58 > 0:42:00I feel a lot more enthusiastic about Teen Canteen
0:42:00 > 0:42:02now that we've done this, because I really want to...
0:42:02 > 0:42:05Now we've put all this effort into the fundraising,
0:42:05 > 0:42:08I want to actually do the final thing
0:42:08 > 0:42:10and see how much money we can make out of that.
0:42:10 > 0:42:12As long as it's underneath, we're all good.
0:42:12 > 0:42:16I don't know if it leaks, and if it does leak, it leaks onto my skirt.
0:42:16 > 0:42:18If you're not busy at the moment, can one of you help me
0:42:18 > 0:42:21clear everything from upstairs, cos there's a lot.
0:42:21 > 0:42:23You did a good job today, OK.
0:42:23 > 0:42:26You can stand up and help. So, everyone just be happy, OK.
0:42:26 > 0:42:29Fraser, you're sitting in a corner eating food.
0:42:30 > 0:42:33I've tried to keep everyone happy.
0:42:33 > 0:42:37Hey, no... Every time I came down I was like, "What's going on?"
0:42:37 > 0:42:40And then, "Eurgh! Eurgh! We need to get this done.
0:42:40 > 0:42:42"We need to get this done. They've no' got enough cakes..."
0:42:42 > 0:42:45"OK, calm down. Think about what you're doing
0:42:45 > 0:42:46"And get the cakes ready,
0:42:46 > 0:42:48"or think about what you're doing and pour some tea."
0:42:48 > 0:42:51"You don't need to shout at everyone."
0:42:51 > 0:42:52So you said, "I want two cake stands
0:42:52 > 0:42:55"but I'm not really sure how many people they're for."
0:42:55 > 0:42:57Can they have labels? No, they can't.
0:42:57 > 0:42:59They've done it.
0:42:59 > 0:43:01Hey, everyone, let's start singing a song, right?
0:43:01 > 0:43:04GIRLS: # That we were for ever, ever
0:43:04 > 0:43:06# And I used to say
0:43:06 > 0:43:09# "Never say never..." #
0:43:09 > 0:43:11Oh, so he calls me up and he's like, "I still love you."
0:43:11 > 0:43:14And I'm like, "This is exhausting, you know?
0:43:14 > 0:43:16GIRLS: "We're never getting back together.
0:43:16 > 0:43:18"Like ever." No.
0:43:20 > 0:43:22# We are never, ever, ever
0:43:22 > 0:43:23# Getting back together
0:43:23 > 0:43:27# We are never, ever, ever
0:43:27 > 0:43:29# Getting back together... #
0:43:29 > 0:43:33They invested every penny of their ?300 on the tea service.
0:43:33 > 0:43:36They need a return of at least three times that to open
0:43:36 > 0:43:37Teen Canteen.
0:43:37 > 0:43:38ALL: Whoo!
0:43:38 > 0:43:41Guys, I've counted up the money.
0:43:41 > 0:43:44If we sell the rest of the cake stands, we'll make over ?1,000.
0:43:44 > 0:43:45THEY WHOOP AND CHEER
0:43:45 > 0:43:48HE ROARS
0:43:48 > 0:43:51Yay. Hands in the middle. Everyone, come on. Just do it.
0:43:51 > 0:43:54ALL: Go Teen Canteen.
0:43:54 > 0:43:55THEY WHOOP
0:43:55 > 0:43:57All-in-all, it's a triumph.
0:43:57 > 0:44:00Right, OK, let's keep tidying.
0:44:04 > 0:44:06Monday morning, and it's back to class.
0:44:12 > 0:44:16Headteacher Mr MacKenzie reflects on their efforts.
0:44:17 > 0:44:19It looks like a really good article,
0:44:19 > 0:44:22lots of good publicity there for the project.
0:44:22 > 0:44:24The big question is how well they planned it.
0:44:24 > 0:44:27I know they got off with it, if I can put it that way?
0:44:27 > 0:44:29But I've often said,
0:44:29 > 0:44:31if there was an exam in procrastination in this school,
0:44:31 > 0:44:35they'd all get As and they've got to learn to plan things better.
0:44:35 > 0:44:38But a good result and great publicity for the project.
0:44:40 > 0:44:42Hamish Taylor thinks the afternoon tea
0:44:42 > 0:44:45was an important learning experience for the teams.
0:44:45 > 0:44:47Three big lessons they learnt.
0:44:47 > 0:44:49One about teamwork and communication.
0:44:49 > 0:44:53One about advertising and marketing,
0:44:53 > 0:44:54and one about how
0:44:54 > 0:44:58you really bring a concept to life in more than just food on the plate.
0:44:58 > 0:45:01Hamish discusses his concerns with the communications team.
0:45:01 > 0:45:04You had an event on Sunday, so have you got the names
0:45:04 > 0:45:06and addresses of all the people who came along on Sunday?
0:45:07 > 0:45:11No? 80 people came along, all fans of Teen Canteen,
0:45:11 > 0:45:13who are all coming along to support it,
0:45:13 > 0:45:15potential customers of yours in three or four weeks.
0:45:15 > 0:45:17We did have sort of a few ideas in place
0:45:17 > 0:45:19that we weren't really then allowed to...
0:45:19 > 0:45:22..put them out because, apparently, we didn't want to seem too pushy.
0:45:22 > 0:45:23For goodness' sake.
0:45:23 > 0:45:25I didn't agree. These are potential customers.
0:45:25 > 0:45:27You don't want to be pushy?!
0:45:27 > 0:45:28You don't want to be annoying to people,
0:45:28 > 0:45:31but you have a captive audience sitting there having afternoon tea
0:45:31 > 0:45:33under a title of something called
0:45:33 > 0:45:35"this is all about raising funds for Teen Canteen"!
0:45:35 > 0:45:37For goodness' sake tell them what Teen Canteen is!
0:45:37 > 0:45:40For you guys, your attention should be focused on the end goal,
0:45:40 > 0:45:42because you'll get some people who'll get caught up on
0:45:42 > 0:45:45the intricacies of the food or whatever, which is really nice
0:45:45 > 0:45:49and really good, but what you've got to do is sell tickets or sell meals.
0:45:49 > 0:45:53So keep your eye on the end goal, not the process.
0:46:03 > 0:46:06To help them develop their strategy for Teen Canteen,
0:46:06 > 0:46:08Hamish takes the comms team to Edinburgh,
0:46:08 > 0:46:12to meet one of Scotland's leading advertising companies.
0:46:12 > 0:46:17The Leith Agency is renowned for its dynamic campaigns.
0:46:17 > 0:46:19These guys are the experts in their field
0:46:19 > 0:46:21when it comes to communicating your message.
0:46:21 > 0:46:23Clearly that's a big challenge for us, yeah?
0:46:23 > 0:46:26The first thing to think about is who is your target market
0:46:26 > 0:46:28and what the message is you are trying to get across.
0:46:28 > 0:46:30Remember, the measure of a good advert is
0:46:30 > 0:46:34whether or not it communicates your message to your audience effectively.
0:46:34 > 0:46:37If it can be entertaining and humorous, fantastic,
0:46:37 > 0:46:38but don't let that get in the way.
0:46:38 > 0:46:41Your key job is to get the message across.
0:46:49 > 0:46:53The Leith Agency is headed up by creative director Gerry Farrell.
0:46:53 > 0:46:57We've got a week until we're launching. A week?! Yeah.
0:46:57 > 0:46:59A week. A week? Yes.
0:46:59 > 0:47:02Are you serious? No. Um, yes.
0:47:03 > 0:47:05OK. Come along here, guys.
0:47:05 > 0:47:09Gerry takes the teams to the company's think-tank -
0:47:09 > 0:47:11a barge moored by their office.
0:47:11 > 0:47:15Here, they are introduced to three of his top team.
0:47:15 > 0:47:18Ladies and gentlemen, boys and girls, please welcome,
0:47:18 > 0:47:19Gareth...
0:47:19 > 0:47:21Fletch and Phil.
0:47:23 > 0:47:25In you come, guys. How are you doing?
0:47:25 > 0:47:27How are you doing, guys? Right.
0:47:27 > 0:47:29The teens split into groups
0:47:29 > 0:47:33and start to work on publicity ideas with their new mentors.
0:47:33 > 0:47:34You could maybe do some guerrilla stuff.
0:47:34 > 0:47:37Do you know what I mean? You can get quite cheeky.
0:47:37 > 0:47:39Not sort of arrested but, I mean, I've been close to it a few times.
0:47:39 > 0:47:43I want to need to know as much as I possibly can about what you do.
0:47:43 > 0:47:45So, you haven't got loads of money, have you,
0:47:45 > 0:47:47tucked down the back pocket? BOTH: No.
0:47:47 > 0:47:51It's all about publicity, it's not really advertising.
0:47:51 > 0:47:52It's about publicity. Yes.
0:47:52 > 0:47:55You need to make as much noise as you possibly can,
0:47:55 > 0:47:57because... With not much.
0:47:57 > 0:47:58And very quickly as well. Yes.
0:47:58 > 0:48:01I think we want the community to feel like like they're almost
0:48:01 > 0:48:03involved in it.
0:48:03 > 0:48:05That's great. Yeah.
0:48:05 > 0:48:08This is not about create some publicity for the sake of it,
0:48:08 > 0:48:11create some excitement for the sake of it. This is about how are we
0:48:11 > 0:48:14going to sell meals during a time that is not very far in the future?
0:48:14 > 0:48:18So focusing the ideas into why should people change their habits?
0:48:18 > 0:48:21Why should they do something different from what they'd normally
0:48:21 > 0:48:24do during a week? I think that is the critical bit for them.
0:48:24 > 0:48:28OK, you've had an hour to come up with an entire strategy
0:48:28 > 0:48:32and create a presentation to pitch to myself and Hamish.
0:48:32 > 0:48:35That is about three times as much as we usually get
0:48:35 > 0:48:37at The Leith Agency, so you're very lucky.
0:48:39 > 0:48:41There's only one rule I'm going to insist on,
0:48:41 > 0:48:44is that you wear your thinking caps to present.
0:48:44 > 0:48:48Dressed for action, the teams make their pitches.
0:48:48 > 0:48:51We've got to a stage where we start to think, you know,
0:48:51 > 0:48:55what is it we actually want to put across to our customers?
0:48:55 > 0:48:58We sort of had "a soul food", because we wanted to put that,
0:48:58 > 0:49:01the kind of love and heart but also that we are a school,
0:49:01 > 0:49:05so trying to like develop those two ideas together into one strapline.
0:49:05 > 0:49:08Which was... Teen Canteen - a lesson in Scottish soul food.
0:49:08 > 0:49:12But obviously again we've stuck with the schoolkids theme.
0:49:12 > 0:49:14We want everyone to know who we are.
0:49:14 > 0:49:17We're schoolkids, we're going to stick with that as our tone.
0:49:17 > 0:49:21Fun - but again we're cheeky, obviously we're teenagers,
0:49:21 > 0:49:23we're going to be a bit cheeky
0:49:23 > 0:49:24so we want to sort of get that out there.
0:49:26 > 0:49:29This is kind of the idea of the banner.
0:49:29 > 0:49:34I've made it kind of rough, like a bed sheet, kind of handmade
0:49:34 > 0:49:37so exactly like our food - handmade.
0:49:37 > 0:49:38That was that idea.
0:49:40 > 0:49:42We don't give a fork about good food.
0:49:42 > 0:49:46No, we do give a fork about food food. I can't see it.
0:49:46 > 0:49:48So with that, as well, we talked about
0:49:48 > 0:49:51handing out forks to people as well with little messages on.
0:49:51 > 0:49:54We were hoping to make them out of wood so they look more rustic.
0:49:54 > 0:49:58We give that little quote with it and then we'd offer them maybe
0:49:58 > 0:50:00however much off on opening night just to entice them in.
0:50:05 > 0:50:08What I see here is very, very promising indeed.
0:50:08 > 0:50:10I think you've gone a long way to making very interesting
0:50:10 > 0:50:13sampling sessions and that's what I wanted to see out of this.
0:50:13 > 0:50:16You've got to throw yourself into sampling and do it in a clever way.
0:50:16 > 0:50:18There's some lovely stuff coming through.
0:50:18 > 0:50:20I think for all of the teams,
0:50:20 > 0:50:22if you put together some of the ideas, the flash mob ideas
0:50:22 > 0:50:25and the ideas from the first two on how to reach customers,
0:50:25 > 0:50:27the school theme, playing to the fact that we're teenagers,
0:50:27 > 0:50:29from the second group, the fact that you
0:50:29 > 0:50:31honed in on the tone of voice, the look and feel.
0:50:31 > 0:50:33You put all that thinking together, guys,
0:50:33 > 0:50:35and you can really create something impactful. Well done.
0:50:35 > 0:50:38Thank you.
0:50:38 > 0:50:40OK, guys. Good.
0:50:42 > 0:50:45After spending the afternoon dreaming up publicity ideas,
0:50:45 > 0:50:47some valuable lessons have been learned.
0:50:49 > 0:50:51It's given us a lot of direction definitely.
0:50:51 > 0:50:54And with only ten days left,
0:50:54 > 0:50:57that's kind of quite a kick up the bum type thing. Yes.
0:50:59 > 0:51:03Back at school, the structure for Teen Canteen is coming together.
0:51:03 > 0:51:05It's clad on all three sides.
0:51:05 > 0:51:07The marquee shell has been installed
0:51:07 > 0:51:10and the junk from the scrapyard has arrived.
0:51:13 > 0:51:15It's here. Great.
0:51:15 > 0:51:20They're using the scrap to dress the front of the building.
0:51:20 > 0:51:22# I feel it all, I feel it all... #
0:51:22 > 0:51:26These crushed cans are just a great burst of colour.
0:51:26 > 0:51:29And it reflects the kind of recycled nature
0:51:29 > 0:51:33of everything we're intending to do here and we're going to make.
0:51:33 > 0:51:36Hopefully, pile them high in a safe fashion and bolt them
0:51:36 > 0:51:39and put some railway sleepers along the top of them,
0:51:39 > 0:51:43so they become an area where people can stay around for a little bit longer,
0:51:43 > 0:51:45you know, once they've got their food and everything.
0:51:45 > 0:51:47And it's under the canopy.
0:51:47 > 0:51:50Our other big achievement today was to get all of that in place.
0:51:50 > 0:51:53It's starting to solidify the whole structure
0:51:53 > 0:51:57and now, which is what we have got the students doing,
0:51:57 > 0:52:00is to start to paint strips, blasts of colour
0:52:00 > 0:52:03which will hopefully unify horizontally
0:52:03 > 0:52:07and then we'll cut into it with grade-like forms.
0:52:07 > 0:52:09I suppose it is organic
0:52:09 > 0:52:13and hopefully the more enthusiasm and the more ideas that they bring to it
0:52:13 > 0:52:16when they're standing out in front the better, really.
0:52:16 > 0:52:17So I think it is...
0:52:17 > 0:52:21It's getting there with a lot for cold, hard work.
0:52:21 > 0:52:23It's quite hard to imagine it being finished.
0:52:23 > 0:52:26It's obviously come a lot further on from what it was at the start,
0:52:26 > 0:52:29but at the moment it's quite hard to imagine it
0:52:29 > 0:52:31cos it's all tents, sheets and tarpaulins at the moment.
0:52:31 > 0:52:34And it's really loud and windy and not very warm.
0:52:34 > 0:52:37So, hopefully, it's not like this when we start on Monday.
0:52:37 > 0:52:39Only five days in the making
0:52:39 > 0:52:42and the Teen Canteen structure is almost complete.
0:52:42 > 0:52:46# I've walked in the fields and I've trod life for days
0:52:46 > 0:52:51# Seems when I do that old rag takes me all kind of ways
0:52:51 > 0:52:55# Except the way I'd be headed if I knew where I was going
0:52:55 > 0:52:58# But I'm from the country and it's better nor knowing... #
0:52:58 > 0:53:00With the launch in sight, the comms team
0:53:00 > 0:53:02are keen to finalise their publicity strategy.
0:53:02 > 0:53:04Remember when we were at the halls
0:53:04 > 0:53:07and we had people out on the street trying to bring people in.
0:53:07 > 0:53:10I was one of the people that did that and I didn't work. It didn't
0:53:10 > 0:53:12work. And then we took out a cake stand
0:53:12 > 0:53:14and people started to become interested in it.
0:53:14 > 0:53:17It's almost that. At the moment we've been postering and flyering
0:53:17 > 0:53:19and it's not really working. Definitely.
0:53:19 > 0:53:21Whereas, if you put something out
0:53:21 > 0:53:25that people will notice is out of the ordinary,
0:53:25 > 0:53:28then people will maybe stop and question. Yeah.
0:53:28 > 0:53:31They've decided to go with the find-a-fork idea
0:53:31 > 0:53:33they came up with at the agency.
0:53:33 > 0:53:36Heather and Shannon set about branding the forks
0:53:36 > 0:53:38with the Teen Canteen colours.
0:53:38 > 0:53:41But it may be a little too ambitious.
0:53:41 > 0:53:44Oh! Oh!
0:53:44 > 0:53:47Oh, it worked. It works.
0:53:47 > 0:53:49I don't think we can pick those up.
0:53:49 > 0:53:52Could we get gloves from the kitchen?
0:53:52 > 0:53:56What kitchen? You know that kitchen that we used to cook the food.
0:53:56 > 0:53:59Oh, it's so cold!
0:53:59 > 0:54:03They manage to spray the forks, but now for their next challenge.
0:54:03 > 0:54:05Heather, you said a really good idea
0:54:05 > 0:54:07would be to start threading some lights through.
0:54:07 > 0:54:09So I think maybe that's what we can do today.
0:54:09 > 0:54:12These are great because we've got so many blackboards outside as well
0:54:12 > 0:54:14and I think against the black they'll really hit off.
0:54:14 > 0:54:17It will reflect off it and it will be really nice.
0:54:17 > 0:54:20We should probably try not to break them.
0:54:20 > 0:54:22At first, I was kind of a bit worried
0:54:22 > 0:54:25that it was just going to look a bit shabby and a bit boring,
0:54:25 > 0:54:27but now that more and more colour's
0:54:27 > 0:54:31getting added... Are they meant to be all tied up like that?
0:54:31 > 0:54:33Erm... What's happened?
0:54:33 > 0:54:35The answer is probably going to be no.
0:54:35 > 0:54:39Hold on. Hold on. We can fix this.
0:54:40 > 0:54:43With only the finishing touches left to do,
0:54:43 > 0:54:46they now need to concentrate on drumming up customers.
0:54:48 > 0:54:50DRILL WHIRS
0:55:01 > 0:55:04Excited by the ideas he picked up at the agency,
0:55:04 > 0:55:06Stewart is also hard at work.
0:55:12 > 0:55:16He and the boys are planning an undercover campaign.
0:55:16 > 0:55:18We need to obviously get the word out there,
0:55:18 > 0:55:20especially around the high street and stuff.
0:55:20 > 0:55:23So tonight me, Sean and Alex are going round the town.
0:55:23 > 0:55:27We've got a ton of boards which are just going to go everywhere.
0:55:27 > 0:55:29And the idea is that people can't go anywhere
0:55:29 > 0:55:31without seeing something to do with Teen Canteen.
0:55:34 > 0:55:37It's guerrilla marketing at its simplest.
0:55:39 > 0:55:41Are we actually allowed to do this?
0:55:41 > 0:55:43Er...I don't know. LAUGHTER
0:55:43 > 0:55:46No, I don't think there's any, like...
0:55:46 > 0:55:48I mean, it's Friday, it's not as if they're going to
0:55:48 > 0:55:51call folk out tomorrow and take it all down.
0:55:51 > 0:55:54We might as well just, like, try and be respectful of folk
0:55:54 > 0:55:56and not try to annoy them,
0:55:56 > 0:55:59but we still need to put them in places that are going to be good.
0:55:59 > 0:56:02Yeah. We'll just go for it. Right.
0:56:06 > 0:56:09We'll go in first, because we might get arrested or something.
0:56:09 > 0:56:12Well, there's no point, it's right here.
0:56:12 > 0:56:16Let's just do it. Get it over and done with. Aye. Park up over there.
0:56:22 > 0:56:24THEY GROAN
0:56:24 > 0:56:27LAUGHTER
0:56:27 > 0:56:29Just up here. Pull it tight. Can you reach?
0:56:29 > 0:56:32Going to need another cable tie.
0:56:32 > 0:56:33Yeah, yeah, I need one.
0:56:33 > 0:56:35Sean, give me another cable tie.
0:56:35 > 0:56:37HE HUMS
0:56:37 > 0:56:39Right, that's it. Game on.
0:56:39 > 0:56:41That way.
0:56:41 > 0:56:43HORN
0:56:43 > 0:56:46Wahey!
0:56:46 > 0:56:47Right, let's go.
0:56:50 > 0:56:53Back at school, it's time for the girls to plant the forks.
0:56:53 > 0:56:56OK...here we go, guys.
0:56:56 > 0:56:59If it doesn't go right, I'm going to be really sad.
0:56:59 > 0:57:01ALL: Whoo!
0:57:01 > 0:57:04I don't want to go. LAUGHTER
0:57:04 > 0:57:06I don't want to go!
0:57:06 > 0:57:08The temperature plummets.
0:57:08 > 0:57:11They brave the cold and take Linlithgow by storm.
0:57:15 > 0:57:17Teen Canteen!
0:57:17 > 0:57:18ALL: Where's our fork?!
0:57:18 > 0:57:20LAUGHTER
0:57:23 > 0:57:26Wait till you see where I've hid one.
0:57:28 > 0:57:31I'm having so much fun!
0:57:32 > 0:57:36Their marketing idea is to hide the forks all over town.
0:57:36 > 0:57:38LAUGHTER
0:57:38 > 0:57:40No!
0:57:40 > 0:57:41Let's go! Let's go!
0:57:41 > 0:57:44If their customers can find at least five,
0:57:44 > 0:57:46they're guaranteed a discount.
0:57:56 > 0:58:00Good. Done. Woo-hoo!
0:58:05 > 0:58:08The teams head home. Job done.
0:58:11 > 0:58:15After all their preparation, Teen Canteen becomes a reality.
0:58:15 > 0:58:1713 Canteen orders away!
0:58:17 > 0:58:19Thanks a lot.
0:58:19 > 0:58:21CHEERING
0:58:21 > 0:58:25As the school embarks on a four-day food fest
0:58:25 > 0:58:26that will challenge the teams,
0:58:26 > 0:58:29they put the lessons they've learnt so far to the test.
0:58:29 > 0:58:31CHEERING
0:58:36 > 0:58:39Subtitles by Red Bee Media Ltd