0:00:02 > 0:00:06Every day after lunch, school canteens across the country,
0:00:06 > 0:00:11lie empty and unused - until now.
0:00:13 > 0:00:15Urgh!
0:00:15 > 0:00:18This term, the lid's being lifted on a brand-new venture
0:00:18 > 0:00:21based in the kitchens of a Scottish school.
0:00:21 > 0:00:23Run by its sixth-year students.
0:00:23 > 0:00:25I want to cry.
0:00:25 > 0:00:29You can't die if you eat fish bone. Nothing bad happens, does it?
0:00:29 > 0:00:32They're starting a business selling take-away food -
0:00:32 > 0:00:35and building it with everything they've got.
0:00:38 > 0:00:41Determined to make cash by the bucketload...
0:00:43 > 0:00:47..nothing's going to put them off.
0:00:47 > 0:00:50The only problem is, they can't cook...
0:00:50 > 0:00:52No, no, no, don't do that.
0:00:52 > 0:00:53SHE SHRIEKS
0:00:53 > 0:00:56..have no business experience...
0:00:56 > 0:00:59And it's absolutely ridiculous that a group of teenagers,
0:00:59 > 0:01:02none of us have ever done business, are going to just scrap
0:01:02 > 0:01:06a whole stage of a business that every other business does!
0:01:06 > 0:01:07THEY SHOUT OVER EACH OTHER
0:01:07 > 0:01:09Haven't you been listening for the last hour?
0:01:09 > 0:01:14..and their demanding coursework doesn't include customer relations.
0:01:14 > 0:01:17No, no, no, no! I want doughnuts.
0:01:17 > 0:01:19Those girls didn't give me anything.
0:01:20 > 0:01:23When almost a million young people are told they're already
0:01:23 > 0:01:24on the scrapheap,
0:01:24 > 0:01:28can these sixth-year students reclaim their future?
0:01:28 > 0:01:30Come buy some doughnuts.
0:01:30 > 0:01:32ALL: Go Teen Canteen!
0:01:32 > 0:01:33THEY CHEER
0:01:33 > 0:01:36The fresh-faced teens are about to learn some valuable
0:01:36 > 0:01:38lessons from the school of life.
0:01:53 > 0:01:57It's no ordinary term at Linlithgow Academy.
0:01:58 > 0:02:00As well as preparing for their exams,
0:02:00 > 0:02:03the sixth-year students are being given the chance to do something
0:02:03 > 0:02:05they never imagined doing at school -
0:02:05 > 0:02:07running their own business.
0:02:10 > 0:02:12I hope Teen Canteen brings us
0:02:12 > 0:02:16an opportunity for the children to experience some of the things
0:02:16 > 0:02:19that we've missed out on because of our focus of the exams.
0:02:19 > 0:02:23They need to be able to sit down in groups, take decisions, work
0:02:23 > 0:02:27together, the sorts of life skills that employers are looking for.
0:02:27 > 0:02:31Teen Canteen is a bold new business experiment that involves
0:02:31 > 0:02:33final-year students setting up a catering company,
0:02:33 > 0:02:37selling food they've made in their school kitchens.
0:02:38 > 0:02:41So far they've set up a team to manage the business.
0:02:41 > 0:02:43A guilt-free take-away. Yeah, I think so.
0:02:43 > 0:02:47They've raised the cash they need to fund their business.
0:02:47 > 0:02:50Guys, I've counted up the money.
0:02:50 > 0:02:53If we sell the rest of the cake stands, we'll make over £1,000.
0:02:53 > 0:02:56THEY CHEER
0:02:57 > 0:03:00And by using salvaged scrap and hard graft,
0:03:00 > 0:03:03they've built a roadside shop in front of their school.
0:03:04 > 0:03:06Is that a car bonnet?
0:03:06 > 0:03:09In two weeks' time, Teen Canteen will be open for business.
0:03:09 > 0:03:12Look, it's got a wee seating area.
0:03:12 > 0:03:15On the menu will be Scottish soul food.
0:03:19 > 0:03:22Traditional family life is at the heart of the
0:03:22 > 0:03:25historical town of Linlithgow near Edinburgh.
0:03:25 > 0:03:28And that's what the sixth-years are hoping to tap into.
0:03:29 > 0:03:32They want to offer parents a night off from cooking
0:03:32 > 0:03:35without resorting to the usual take-away fare.
0:03:36 > 0:03:40To help them achieve their goal is food expert Fi Buchanan.
0:03:40 > 0:03:44I don't know, like, what 90% of this stuff is.
0:03:44 > 0:03:45Purple carrots.
0:03:45 > 0:03:48From Toy Story!
0:03:48 > 0:03:50INDISTINCT SPEECH
0:03:50 > 0:03:51And beetroot.
0:03:51 > 0:03:53She believes the secret lies in using healthy,
0:03:53 > 0:03:55locally-sourced ingredients.
0:03:55 > 0:03:57It IS purple. It's just not been like...
0:03:57 > 0:03:58It's not in a jar.
0:03:58 > 0:04:02The purpose of coming to a market like this is to find out
0:04:02 > 0:04:05what's available, what's cheap,
0:04:05 > 0:04:09what is locally produced - ideally.
0:04:09 > 0:04:12- I'm going to take a parsnip or two. - Oh, I like them.
0:04:12 > 0:04:14Do you cook with them at home, Adam?
0:04:14 > 0:04:17No, we have them at Christmas - the frozen ones from Auntie Bessie.
0:04:17 > 0:04:18THEY LAUGH
0:04:18 > 0:04:20I don't know how to cook proper ones.
0:04:26 > 0:04:28With their ingredients purchased,
0:04:28 > 0:04:31the food team start experimenting in Fi's kitchen.
0:04:31 > 0:04:34- Look at the colour of that now. - That's so pretty.
0:04:34 > 0:04:36That's a bonny colour, isn't it?
0:04:36 > 0:04:39But with less than a fortnight to go, they're still trying to
0:04:39 > 0:04:42decide what to put on their Scottish soul food menu.
0:04:42 > 0:04:47The big question is, one dish or a different dish every day?
0:04:47 > 0:04:50If it's one dish, what will it be and how do we decide it?
0:04:50 > 0:04:52And if it's a different dish every day, do you think
0:04:52 > 0:04:56we have the skills to support a different dish every day?
0:04:56 > 0:04:58I think we should do a different dish every day.
0:04:58 > 0:05:00I think we should do one dish but customise it.
0:05:00 > 0:05:03You have different types of potatoes and then you can
0:05:03 > 0:05:06have the same base but you can put mashed potato on it and make
0:05:06 > 0:05:10it like shepherd's pie. Or have pastry on it, like steak pie.
0:05:10 > 0:05:13Maybe if you had a soup that changed every day
0:05:13 > 0:05:16and a stew and sides that were different every day...
0:05:16 > 0:05:18What do you think about that?
0:05:18 > 0:05:22- Mm-hmm.- Mmmm? "Mm-hmm"?
0:05:22 > 0:05:25I don't know. I just don't think it's going to be easy for us
0:05:25 > 0:05:28to decide on one dish that we're going to stick with all week.
0:05:28 > 0:05:32If their simple stews are to appeal night after night, they'll
0:05:32 > 0:05:36need to find a way to persuade customers to keep coming back.
0:05:36 > 0:05:38Fi thinks she's found the answer.
0:05:41 > 0:05:44Take your hairnet, there's a mirror there.
0:05:44 > 0:05:46Put it on, and make sure your hair is all tucked in, like mine.
0:05:46 > 0:05:47THEY LAUGH
0:05:47 > 0:05:50Caledonian Produce in Bo'ness is a high tech,
0:05:50 > 0:05:53large scale supplier for Marks & Spencer.
0:05:53 > 0:05:56They manufacture food on an industrial scale
0:05:56 > 0:05:59using state-of-the-art processes.
0:05:59 > 0:06:02What a total hassle, just to work.
0:06:05 > 0:06:07- Hi there, out you come.- Hi.- Hi.
0:06:08 > 0:06:12To enhance their dishes, they've created a range of sauces
0:06:12 > 0:06:15that are added after the cooking rather than before.
0:06:15 > 0:06:18He's made that now, and this is where we pot it.
0:06:22 > 0:06:25These pots of sauce give a flavour boost and allow you to
0:06:25 > 0:06:29customise your dish by adding as much or as little as you want.
0:06:32 > 0:06:35OK. I think what we're doing now is we're going to go over
0:06:35 > 0:06:38and see the lines and we'll actually see some finished packs.
0:06:38 > 0:06:40- Yeah?- Yeah. Great.
0:06:40 > 0:06:44It's an idea that they could adapt for Teen Canteen.
0:06:45 > 0:06:47These are dead easy to produce.
0:06:47 > 0:06:51You produce one big batch and then you've got all these little
0:06:51 > 0:06:55tubs of flavour that you can just pull off and add into your big
0:06:55 > 0:06:57main dishes. That's your customisable flavours.
0:06:57 > 0:07:02So it could be romesco, it could be salsa verde,
0:07:02 > 0:07:06it could be an incredible breadcrumb and spice thing to sprinkle
0:07:06 > 0:07:10on top of a stew to give it depth and punch and crunch.
0:07:15 > 0:07:20I think it's fair to say you always pick up some really good lessons...
0:07:20 > 0:07:23'If you put an amazing stew in front of someone'
0:07:23 > 0:07:28that was customisable with parsley oil or with spice dust or had
0:07:28 > 0:07:31a different wrap or different potatoes with it,
0:07:31 > 0:07:33you would be offering something
0:07:33 > 0:07:37that was satisfying and nutritious and sustaining,
0:07:37 > 0:07:41and something that genuinely would be a stress-free
0:07:41 > 0:07:46and guilt-free alternative meal for mums or dads, or for any parent.
0:07:46 > 0:07:49To create their guilt-free food,
0:07:49 > 0:07:54the teens are keen to use locally-sourced produce.
0:07:54 > 0:07:57Nothing is more local than Linlithgow's woods.
0:07:57 > 0:08:01It's the perfect place to find the ingredients for their sauce pots.
0:08:06 > 0:08:10Wild garlic grows in abundance across the woodlands of Britain.
0:08:10 > 0:08:15It's full of flavour and it comes at an unbeatable price.
0:08:15 > 0:08:20So all of this, all that green, and there's tons more to come,
0:08:20 > 0:08:22that's all free food.
0:08:22 > 0:08:25Actually, more specifically, it's all free flavour.
0:08:25 > 0:08:29And flavour is the expensive part of food mostly.
0:08:29 > 0:08:32Go on. If you don't like it, you can spit it out.
0:08:32 > 0:08:35- It's garlicky.- Do you swallow it? - No, you don't need to.
0:08:35 > 0:08:37HE GAGS
0:08:37 > 0:08:39- It's strong like it is. - There's a lot of flavour in it.
0:08:39 > 0:08:43It's like eating a piece of onion. OK. Let's start snipping.
0:08:45 > 0:08:48Wild garlic leaves have a strong aroma
0:08:48 > 0:08:52and can be made into a flavoursome salsa or sauce.
0:08:54 > 0:08:57You know how we're doing these big flavour punches to add to any dish?
0:08:57 > 0:09:02If we made a pesto with this and parsley and hazelnuts...
0:09:02 > 0:09:05So pesto could be added to anything.
0:09:07 > 0:09:11This is what Scottish soul food is all about.
0:09:17 > 0:09:19BELL RINGS
0:09:24 > 0:09:28The plan is to post their soul food menu on the Teen Canteen website,
0:09:28 > 0:09:32which is being constructed by Duncan, the IT manager.
0:09:36 > 0:09:40Now Stuart - the operations manager - is hoping to go one step further.
0:09:44 > 0:09:46I might be being a bit ambitious here
0:09:46 > 0:09:49but I'm just thinking totally out of the box.
0:09:49 > 0:09:52For example, Domino's have got an online ordering system.
0:09:52 > 0:09:55Do you think you could implement something like that for us?
0:09:55 > 0:09:57It wouldn't be as slick as Domino's, obviously.
0:09:57 > 0:10:00There's me, there's one other guy I'm working with.
0:10:00 > 0:10:03It's not going to be that good but it would work.
0:10:03 > 0:10:05- Do you think it could work? - It would be a bit cumbersome,
0:10:05 > 0:10:08it would be a bit clunky, but it could work.
0:10:08 > 0:10:13So, aside from the online ordering, which we thought a lot about,
0:10:13 > 0:10:17I was thinking about other things I could use IT for - use computers.
0:10:17 > 0:10:20So I was thinking of getting a system where we could just
0:10:20 > 0:10:24send the different information to different departments as they need -
0:10:24 > 0:10:28like what people are ordering - straight to the canteen.
0:10:32 > 0:10:34STUDENTS CHATTER
0:10:34 > 0:10:37Duncan calls in fellow expert Stuart...
0:10:37 > 0:10:41- Probably just make a placeholder site.- Yeah.
0:10:41 > 0:10:42We could probably just do that.
0:10:42 > 0:10:45Will we want to use a Linux distro roll?
0:10:45 > 0:10:49We could definitely get inputs from them.
0:10:49 > 0:10:53Direct access via remote host, especially if we're using VB.
0:10:53 > 0:10:57I'm thinking we'll need some FTP protocols from server.
0:10:57 > 0:11:00- Yeah, that could definitely work. - We'll definitely need...
0:11:00 > 0:11:02We'll need a database file.
0:11:02 > 0:11:05- We could start in records.- Yeah...
0:11:05 > 0:11:07This could be a long meeting.
0:11:15 > 0:11:18Linlithgow Academy's canteen is well used.
0:11:19 > 0:11:22Alongside its hot and cold savoury options,
0:11:22 > 0:11:24puddings and cakes are very popular.
0:11:27 > 0:11:30Knowing their potential customers have a sweet tooth,
0:11:30 > 0:11:33the food team want to add a dessert to their menu.
0:11:33 > 0:11:38I think we should do doughnuts. Do our own doughnuts?
0:11:38 > 0:11:41Team, what do you think about doing doughnuts?
0:11:41 > 0:11:43No. They are quite difficult.
0:11:43 > 0:11:47If you have a wee doughnut machine... Have one that makes mini doughnuts.
0:11:47 > 0:11:51- Just chuck them in but...- I don't think it's Scottish soul food.
0:11:51 > 0:11:54- You think America when you think... - We don't have any sweet.
0:11:54 > 0:11:56You can't just chuck one on.
0:11:56 > 0:11:59A wholesome soul food version is suggested.
0:11:59 > 0:12:01Little fried potato doughnut.
0:12:01 > 0:12:02Baked doughnuts.
0:12:02 > 0:12:04It's healthier as well.
0:12:04 > 0:12:06It would take longer.
0:12:06 > 0:12:08FI: They probably won't taste as good.
0:12:08 > 0:12:09THEY LAUGH
0:12:09 > 0:12:12- We could try them out. - What stops us trying them out?
0:12:12 > 0:12:14I think that's what we need to do.
0:12:14 > 0:12:16I think we need to do a gigantic testing.
0:12:16 > 0:12:18Doughnut testing.
0:12:21 > 0:12:24Once lunchtime's over, the canteen's cleared
0:12:24 > 0:12:27and the food team have a chance to experiment.
0:12:30 > 0:12:32OK, my food team.
0:12:32 > 0:12:37This experiment is going to connect doughnuts to Scottish soul food.
0:12:37 > 0:12:42Because it's essentially a scone, it's a deep-fried scone.
0:12:44 > 0:12:48Doughnuts cost very little to make but if they get them right
0:12:48 > 0:12:49they could be a big money-spinner.
0:12:51 > 0:12:53There's more hole than dough!
0:12:56 > 0:12:59It'll stay stuck until it rises up.
0:13:00 > 0:13:02If we're going to do real doughnuts,
0:13:02 > 0:13:05they should be tossed in sugar, shouldn't they?
0:13:10 > 0:13:14Adam consults Heather and Shannon on how much they should charge.
0:13:14 > 0:13:18- They're still warm.- They're good. - They're seriously so good.
0:13:18 > 0:13:19Is that lemon ones?
0:13:19 > 0:13:21- It's a sugary one. - These are the lemon ones.
0:13:21 > 0:13:25How much do you reckon we could charge for these?
0:13:25 > 0:13:28- Do you know how much it cost per individual one?- Pennies.
0:13:28 > 0:13:31I mean, I would say, if you did kind of, like a bag,
0:13:31 > 0:13:34you could do, like, four for £2 or something like that.
0:13:34 > 0:13:37I'm going to take the doughnuts. If you're going to sit here...
0:13:37 > 0:13:39BOTH: One more.
0:13:41 > 0:13:45- I want the big one. - Thank you.- Bye, guys.
0:13:45 > 0:13:47We're so fat!
0:13:47 > 0:13:49THEY LAUGH
0:13:56 > 0:13:58There's only £1,000 in the kitty
0:13:58 > 0:14:01and a lot to bills for finance manager Hannah to pay.
0:14:06 > 0:14:09Yay, we have sweatshirts! We have clothes!
0:14:11 > 0:14:12Cool, bring it in.
0:14:14 > 0:14:16Here are the invoices.
0:14:16 > 0:14:19Oh, yay, my favourite thing in the world(!)
0:14:19 > 0:14:22OK, so, they were 20 each.
0:14:22 > 0:14:24We went for red.
0:14:24 > 0:14:27- They're all right, actually. - They are.
0:14:27 > 0:14:30How much of our budget does that take out, if it's...?
0:14:30 > 0:14:34We're looking at about 200, almost £200 of the budget going
0:14:34 > 0:14:38on clothes and the transfers for the clothes and all the rest of it.
0:14:41 > 0:14:44They may look good but do they look good enough?
0:14:44 > 0:14:47Ooh! The uniform.
0:14:47 > 0:14:50What an interesting colour of red(!)
0:14:50 > 0:14:52Will Heather and Shannon give their approval?
0:14:52 > 0:14:56I know our customer promise is an appealing night for mums,
0:14:56 > 0:14:58but we're not supposed to look like them.
0:14:58 > 0:15:00SHE LAUGHS
0:15:00 > 0:15:03But there are more pressing issues to deal with.
0:15:03 > 0:15:07The all-important packaging for the take-away food has arrived,
0:15:07 > 0:15:10but there's a problem paying for it.
0:15:10 > 0:15:14I remember so many times like this - standing, waiting, just hoping,
0:15:14 > 0:15:16hoping that the card would go through
0:15:16 > 0:15:19so that we could get the stuff we needed for that day.
0:15:20 > 0:15:24That's no' going through. It's not authorised.
0:15:26 > 0:15:28OK, I've got my card.
0:15:28 > 0:15:30I think we're going to try and use another card
0:15:30 > 0:15:33and then we'll transfer the money between our accounts later.
0:15:36 > 0:15:38Thank you! It worked. Phew!
0:15:42 > 0:15:46This is it. These are the foundations of Teen Canteen.
0:15:46 > 0:15:50The take-away boxes and brown paper bags are sorted,
0:15:50 > 0:15:52the uniforms and food costs covered,
0:15:52 > 0:15:54but if their online ordering system doesn't work,
0:15:54 > 0:15:56it's all money wasted.
0:16:03 > 0:16:07Operations manager Stuart and the IT team are having
0:16:07 > 0:16:11a meeting at one of Scotland's leading digital agencies, Chunk.
0:16:11 > 0:16:15Company managers Brian McHarg and Donnie Kerrigan want to talk
0:16:15 > 0:16:18through what can realistically be achieved.
0:16:18 > 0:16:21Have you looked at other food-ordering sites?
0:16:21 > 0:16:23I'm rather familiar with the Domino's online order system.
0:16:23 > 0:16:25THEY LAUGH
0:16:25 > 0:16:27What did you learn from it?
0:16:27 > 0:16:31It really shows that being sleek, easy to use - very crucial.
0:16:31 > 0:16:34There are plenty of people who can break a PC.
0:16:34 > 0:16:38If you could go back and look at the Domino's site three years ago,
0:16:38 > 0:16:40four years ago, maybe it didn't have things like...
0:16:40 > 0:16:43I know now it can tell you when your pizza actually goes in the oven.
0:16:43 > 0:16:46And you can see really granularly as to what's happening.
0:16:46 > 0:16:49Those are features that they've added over time.
0:16:49 > 0:16:50They didn't try to get it all in
0:16:50 > 0:16:53in the two weeks that you guys have got.
0:16:53 > 0:16:54Think about that.
0:16:54 > 0:16:59When people are starting out in business they make things work.
0:16:59 > 0:17:04And by working hard, you can make the difference by doing things yourself.
0:17:04 > 0:17:07So, if we were to approach you as if we were, you know, a client, how
0:17:07 > 0:17:12long would it take you and what kind of cost would we be expected to pay?
0:17:12 > 0:17:16It could be tens of thousands but depending on your business
0:17:16 > 0:17:19and what the requirements are, it could be hundreds of thousands.
0:17:19 > 0:17:24And you can't just think about just the website itself in isolation,
0:17:24 > 0:17:26you have to think about the brand.
0:17:26 > 0:17:29You have to think about how you're going to market the website.
0:17:29 > 0:17:32So the whole process can take months.
0:17:32 > 0:17:34We've, like, two weeks and £75!
0:17:34 > 0:17:36THEY LAUGH
0:17:36 > 0:17:38Yeah, well that's going to be a challenge.
0:17:38 > 0:17:43With two weeks to set up the Teen Canteen ordering system,
0:17:43 > 0:17:45and a budget of only £75,
0:17:45 > 0:17:48there is a question mark over whether it's achievable.
0:17:50 > 0:17:56Em, you would have to say it's looking unlikely but if they
0:17:56 > 0:18:01can pull out all the stops then they might be able to produce something.
0:18:01 > 0:18:04From what I can see, it's certainly achievable.
0:18:04 > 0:18:07It's not a one-night job but two or three. Eh, Stuart?
0:18:07 > 0:18:09Probably a bit more.
0:18:09 > 0:18:11Probably a bit more. But definitely achievable.
0:18:18 > 0:18:23On hand to advise the teens is business expert Hamish Taylor.
0:18:23 > 0:18:27Having run several multi-million pound companies,
0:18:27 > 0:18:29he knows it's important to be realistic.
0:18:31 > 0:18:33I think the biggest challenge is,
0:18:33 > 0:18:35they don't really know what the demand's going to be.
0:18:35 > 0:18:39Because they haven't had the opportunity to run this
0:18:39 > 0:18:40previously as a test market,
0:18:40 > 0:18:43they don't know whether ten customers are going to walk in on day one
0:18:43 > 0:18:47or 150. How do they manage the logistics around that to make sure
0:18:47 > 0:18:50they have enough food, that they've got enough people there
0:18:50 > 0:18:53to cook it, that they can serve as fast as people want?
0:18:53 > 0:18:55What if they all turn up at the same time?
0:18:55 > 0:18:56150 people turn up at five o'clock?
0:18:56 > 0:19:00So they're going to have to really, really work the logistics
0:19:00 > 0:19:01very hard through this.
0:19:03 > 0:19:05Hamish calls a meeting to hammer out the detail.
0:19:13 > 0:19:18We've ordered the meat and we've got enough meat for 100 every day.
0:19:18 > 0:19:21But we've got flexibility, there's a butcher just down the high street,
0:19:21 > 0:19:24so the day before I can phone him and order less or more.
0:19:24 > 0:19:27If you sold that hundred a day, over your four days,
0:19:27 > 0:19:29is that enough to get your economic return?
0:19:29 > 0:19:32Is that enough to make you break even as a business?
0:19:32 > 0:19:34Finance, do we know?
0:19:34 > 0:19:36Yes. It should be.
0:19:36 > 0:19:38Our mains aren't going to make us the biggest profit
0:19:38 > 0:19:44but things like the lemonade are a massive return, as are the sides.
0:19:44 > 0:19:48So the way we're going to make money isn't by selling our basic mains,
0:19:48 > 0:19:52it's by encouraging people to buy their main and then add to it.
0:19:52 > 0:19:55That's how we're going to make most money.
0:19:55 > 0:19:58So, the situation where we know 100 is the number that's
0:19:58 > 0:20:02the, kind of, the fighting level that we're aiming at,
0:20:02 > 0:20:04we know if we do that,
0:20:04 > 0:20:08we kind of break even-ish, maybe small profit.
0:20:08 > 0:20:09But the key to making more profit is
0:20:09 > 0:20:12by some of the other stuff you're going to sell.
0:20:12 > 0:20:15OK, that's the factual situation as it stands today, right?
0:20:15 > 0:20:19So, how do you really make sure that no pupil from this school
0:20:19 > 0:20:22goes home without a leaflet, without information, without something
0:20:22 > 0:20:26about what you're doing next week so their family might buy?
0:20:26 > 0:20:29The most powerful thing we've got at our disposal is word of mouth.
0:20:29 > 0:20:32I mean, everyone's seen the structure out there,
0:20:32 > 0:20:34everyone's talking about it like...
0:20:34 > 0:20:35HANNAH STARTS TAKING
0:20:35 > 0:20:36Hey, Hannah, pipe down. OK!
0:20:36 > 0:20:38LAUGHTER
0:20:38 > 0:20:42As long as people are talking about it, as long as it's out there,
0:20:42 > 0:20:44I mean, all publicity's good publicity, right?
0:20:44 > 0:20:47Get out there, guys. Get out and sell, sell, sell!
0:20:47 > 0:20:49You've got a great product, you've got a great menu coming along.
0:20:49 > 0:20:52You've got your volume sorted. What you don't have is customers yet.
0:20:52 > 0:20:56That's your most important thing you can do for the next 48 hours.
0:20:58 > 0:21:02Would you like a flyer? There will be doughnuts. Scottish soul food.
0:21:02 > 0:21:05Give it to your parents. Would you like a flyer?
0:21:05 > 0:21:09Right, let's go. Quickly. One, before it gets too cold,
0:21:09 > 0:21:11and two, before people come back.
0:21:16 > 0:21:19We're making our own lemonade.
0:21:19 > 0:21:21KIDS CHEER
0:21:23 > 0:21:25And soup.
0:21:25 > 0:21:28MIX OF CHEERS AND BOOS
0:21:29 > 0:21:32We're making our own doughnuts. They're really good.
0:21:32 > 0:21:35THEY CHEER
0:21:37 > 0:21:41It's not just across town they're getting the message out there.
0:21:41 > 0:21:42It's nationwide.
0:21:44 > 0:21:47In an attempt to get some last-minute publicity, Stuart
0:21:47 > 0:21:51and Fi have landed an interview with Radio Scotland's Kay Adams.
0:21:51 > 0:21:54The Scottish Soul Food kitchens are open for one week only.
0:21:54 > 0:21:58The lucky folks of Linlithgow and surrounding area can roll up
0:21:58 > 0:22:02any time between 3.30 and 8.00 in the evening and be assured of
0:22:02 > 0:22:06healthy, affordable take-away food prepared by senior-school pupils.
0:22:06 > 0:22:09One of them is Stuart Mitchell, sitting opposite me.
0:22:09 > 0:22:12He's accompanied by one of the project mentors, Fi Buchanan.
0:22:12 > 0:22:16Was the challenge to produce healthy food or was it about a business?
0:22:16 > 0:22:19I think it was mainly about business enterprise.
0:22:19 > 0:22:22Although I think because we know how much is going on in the media
0:22:22 > 0:22:25in terms of the importance of healthy food just now,
0:22:25 > 0:22:29and I think we always wanted to tie that in with what we were doing.
0:22:29 > 0:22:32Let's torture ourselves with the menu from Scotland's
0:22:32 > 0:22:35first and only Teen Canteen, a healthy take-away service
0:22:35 > 0:22:38set up and run by sixth-formers from Linlithgow Academy.
0:22:38 > 0:22:41'On Monday 25th we've got Linlithgow wild garlic soup
0:22:41 > 0:22:43'and focaccia bread.
0:22:43 > 0:22:45'The main course is classic beef stew.
0:22:45 > 0:22:48'On Tuesday we've got granny's Scotch broth with crispy croutons and... '
0:22:50 > 0:22:53Now the pressure's on for the food team,
0:22:53 > 0:22:56who are hard at work, prepping their launch-day menu.
0:22:56 > 0:22:58This has to be achieved by the end of today.
0:22:58 > 0:23:03Soup for 130, a classic beef stew for 130.
0:23:03 > 0:23:07Probably salsa verde, certainly caramelised onions.
0:23:07 > 0:23:11All the oatmeal and parsley butter, the mint oil for the garden peas,
0:23:11 > 0:23:13the homemade raspberry lemonade.
0:23:15 > 0:23:18This is serious now. No more singing and dancing,
0:23:18 > 0:23:22just solemn, hard work and a laugh at the end of it.
0:23:24 > 0:23:26It's been a really tedious afternoon.
0:23:26 > 0:23:30I think it's just getting all the prep done.
0:23:30 > 0:23:33You don't realise quite how much of the same stuff you're going to be
0:23:33 > 0:23:36doing, like chopping carrots for two straight hours.
0:23:36 > 0:23:38But when it's all done it'll be good.
0:23:38 > 0:23:40And not having to worry about that when we've got
0:23:40 > 0:23:42the take-away actually open.
0:23:42 > 0:23:47But just now, it's just, I couldn't look at another onion right now.
0:23:51 > 0:23:56It's weird, we're going to be serving this stuff to paying people.
0:23:56 > 0:24:03Before we could kind of cut corners, but now you have to do it properly.
0:24:03 > 0:24:06As well as preparing the soup and stew, they're making up
0:24:06 > 0:24:09different flavour pots to customise their dishes.
0:24:09 > 0:24:11Caramelised onions,
0:24:11 > 0:24:12chilli and lemon spice dust,
0:24:12 > 0:24:15together with wild garlic pesto.
0:24:15 > 0:24:18You can definitely smell the garlic.
0:24:18 > 0:24:21So that's just going to go on top of the soup that we've made
0:24:21 > 0:24:25to give it a garlicky taste, but not so it's super-overpowering.
0:24:27 > 0:24:29They've bought enough food for the first two days
0:24:29 > 0:24:32but they'll have to sell it all if they want to keep trading.
0:24:32 > 0:24:35Hannah's just texted me saying we've got no money,
0:24:35 > 0:24:37- we've spent all our profits. - We've got no money at all?- No.
0:24:37 > 0:24:41- None in the bank. - Team, this is a pressure on us.
0:24:41 > 0:24:46Any single amount of wastage, any single penny not generated by
0:24:46 > 0:24:52the foods that we've bought in today is pushing the company into debt.
0:24:52 > 0:24:57So maximise all these ingredients that we've got
0:24:57 > 0:25:02and hopefully, just sell everything on Monday. Just so you know.
0:25:02 > 0:25:04No pressure(!)
0:25:06 > 0:25:10All their money is spent, their menu's complete
0:25:10 > 0:25:13and their store, with its prime location, is finished at last.
0:25:13 > 0:25:15They've even got a drive-thru.
0:25:19 > 0:25:22The Teen Canteen managers now have
0:25:22 > 0:25:25more than just their exams to worry about.
0:25:25 > 0:25:27Tomorrow, they launch their new business.
0:25:27 > 0:25:33I need to be outspoken. Otherwise no-one's going to listen to me.
0:25:33 > 0:25:36And I think I just sit back sometimes
0:25:36 > 0:25:40if things are getting too stressful and no-one's listening to me.
0:25:40 > 0:25:45And I need to really...I'm the manager. I need to take charge.
0:25:45 > 0:25:48I've put in a lot of effort, the whole team's put in a lot of effort.
0:25:48 > 0:25:50And I think there's a lot at stake from
0:25:50 > 0:25:53all the hours and things that people have put in
0:25:53 > 0:25:55and I think everyone wants to see it succeed.
0:26:07 > 0:26:11Ten weeks ago, the kitchens of Linlithgow Academy lay empty
0:26:11 > 0:26:12each day after lunch.
0:26:13 > 0:26:17Today it will become the centre of Teen Canteen.
0:26:19 > 0:26:22The kitchen team are going to be working from two o'clock
0:26:22 > 0:26:25and it'll need to be two o'clock sharp, literally.
0:26:25 > 0:26:28The biggest issue with the whole of this project
0:26:28 > 0:26:31is our access times into the kitchen.
0:26:31 > 0:26:35So the pressure is really, really on.
0:26:35 > 0:26:38For the managers, it's a last chance to motivate the troops.
0:26:38 > 0:26:42So just everyone stay really, really calm.
0:26:42 > 0:26:45Just keep calm and enjoy it. This is the fun.
0:26:45 > 0:26:47This is where the fun begins.
0:26:50 > 0:26:53Fi, generator's here. Sitting outside.
0:26:53 > 0:26:55With three hours to go until service,
0:26:55 > 0:26:58everything still needs to be brought down from the kitchen.
0:26:58 > 0:26:59Is there more stuff to bring?
0:26:59 > 0:27:01There's loads of stuff to bring through.
0:27:01 > 0:27:03Right, I'll go and get more.
0:27:03 > 0:27:06They want their customers to be able to order over the counter,
0:27:06 > 0:27:08on the phone and online.
0:27:08 > 0:27:12The trouble is, the ordering system is still not live.
0:27:12 > 0:27:15- Is that what it will finally look like, or...?- No.
0:27:15 > 0:27:16This is a version we've made,
0:27:16 > 0:27:19basically just to make sure that we can get it working.
0:27:19 > 0:27:22When do you think you could have the finished version
0:27:22 > 0:27:23up and running for people?
0:27:23 > 0:27:26That will look the way you'd want it to look?
0:27:26 > 0:27:28About 3.00 or so.
0:27:28 > 0:27:31- By about three o'clock afternoon, you think so?- Yeah.- Great, good.
0:27:31 > 0:27:34People are going home with the website and we need them
0:27:34 > 0:27:36to be able to get on and order, don't we?
0:27:36 > 0:27:38- So it sounds like there's a bit of urgency around that.- Yeah.
0:27:38 > 0:27:42The Teen Canteen take-away is due to open at 3.30 -
0:27:42 > 0:27:44the end of the school day -
0:27:44 > 0:27:47so the teens can catch the pupils as they head home.
0:27:49 > 0:27:50With only 90 minutes to go,
0:27:50 > 0:27:54the food team are in the school kitchens hard at work.
0:27:54 > 0:27:58Just finish that section, then clean, then wipe down.
0:27:58 > 0:28:00That's a matter of urgency.
0:28:03 > 0:28:07Come on, onion squad. We've got leeks as well. Keeping it varied.
0:28:07 > 0:28:10To help run the kitchen safely and efficiently,
0:28:10 > 0:28:13Fi's brought in professional chef, Jonathan McDonald.
0:28:15 > 0:28:19- Zest and juice come out the same way. Stuart.- Yeah?
0:28:19 > 0:28:21But with the school bell looming,
0:28:21 > 0:28:23the pressure's mounting for everyone.
0:28:23 > 0:28:26Everything's operational, the genny's up, all the ovens,
0:28:26 > 0:28:29all the cookers are up. The place is looking awesome.
0:28:29 > 0:28:31We just need to get everything down there now.
0:28:34 > 0:28:36Here's where we're at just now.
0:28:36 > 0:28:41We are probably...easily 15 minutes away from lift-off...
0:28:41 > 0:28:43- I'm afraid to say.- OK.
0:28:43 > 0:28:46Garlic soup is made and ready to go, we just need to reheat it
0:28:46 > 0:28:49- and we're going to take it down there.- After you're down there....
0:28:49 > 0:28:51So in two minutes... It'll take 15 minutes, yes?
0:28:51 > 0:28:55It's the same for the stew, which is ready to go.
0:28:55 > 0:28:57The doughnuts are being cooked just now,
0:28:57 > 0:29:00- the lemonade is being made just now. - Anything I can take just now?
0:29:00 > 0:29:03All of the accompaniments... Yes, there will be.
0:29:03 > 0:29:04Utensils, anything.
0:29:04 > 0:29:06BELL RINGS
0:29:06 > 0:29:09The school day has come to an end and, as their potential
0:29:09 > 0:29:13customers head home, the teens are struggling to get
0:29:13 > 0:29:16the food down from the kitchen to Teen Canteen in time to catch them.
0:29:17 > 0:29:20It's about the same size as you.
0:29:33 > 0:29:36They may have missed the school-bell rush but by four o'clock,
0:29:36 > 0:29:40Teen Canteen is finally open for business.
0:29:43 > 0:29:47Amy, please run up to the kitchen and get me a knife.
0:29:47 > 0:29:51On their menu today is Linlithgow wild garlic soup,
0:29:51 > 0:29:53classic beef stew with a flavour twist,
0:29:53 > 0:29:56potatoes - roasted or mashed -
0:29:56 > 0:29:59and a Scottish soul food favourite, doughnuts.
0:29:59 > 0:30:04The online system is up and running and orders have started to come in.
0:30:04 > 0:30:07On the board with these cheques.
0:30:07 > 0:30:10These people will come to you with cheques.
0:30:11 > 0:30:14Please may I have - one raspberry dip, one doughnuts,
0:30:14 > 0:30:18one buttery mash. Soon as you like, thanks.
0:30:18 > 0:30:23Buttery mash is in that bain marie, doughnuts are in here. Five.
0:30:23 > 0:30:27Hamish wants to try out the ordering system for himself.
0:30:27 > 0:30:30- I just choose my main course, do I? - Yeah.
0:30:30 > 0:30:33So we'll go - quantity one. And I just submit?
0:30:33 > 0:30:37- Yeah.- Yeah, OK. Let's submit here. See what happens.
0:30:37 > 0:30:40"Your order has been placed for 18.15.
0:30:40 > 0:30:43"Your order number is 1095."
0:30:43 > 0:30:46So do I need to take that with me? I need to remember that, do I?
0:30:46 > 0:30:50- Yeah.- OK.- I think they'll remember who you are.
0:30:50 > 0:30:54That was really smooth, that was really smooth. I'm really impressed.
0:30:54 > 0:30:56So how did you know how to do this? Have you done it before?
0:30:56 > 0:30:58No, it was the first time.
0:30:58 > 0:31:00I have to say, that was very smooth. So 20 hours...
0:31:00 > 0:31:03You're doing it for the first time ever and it's working first time.
0:31:03 > 0:31:06- Yeah.- I'd be pretty proud of that if I was you then. Well done.
0:31:06 > 0:31:08THE STUDENTS SQUABBLE
0:31:08 > 0:31:12Back at Teen Canteen, they've got their first over-the-counter order.
0:31:13 > 0:31:17- Cheque on.- Cheque on! Two soups, please.
0:31:17 > 0:31:224.30. Next orders will be 4.45, just until we get ourselves sorted,
0:31:22 > 0:31:24cos this is a guddle.
0:31:24 > 0:31:26Please do not put it on yet.
0:31:28 > 0:31:31That's it, that's the first order.
0:31:31 > 0:31:33First Teen Canteen order is away!
0:31:35 > 0:31:37That's two soup and bread.
0:31:38 > 0:31:41- There you go, thanks a lot. First customer.- Thanks.
0:31:43 > 0:31:44Right, here...
0:31:44 > 0:31:46CHEERING
0:31:46 > 0:31:49First order! Yeah!
0:31:49 > 0:31:52It's very cold waiting, but it's nice and it smells gorgeous.
0:31:53 > 0:31:57The soup and stew is being sold with a choice of sauce pot.
0:31:57 > 0:32:02What would you want with your soup and veg and stew casserole?
0:32:02 > 0:32:04You get salsa verde, chilli lemon and pepper,
0:32:04 > 0:32:07orange and rosemary or caramelised onions. It's up to you.
0:32:07 > 0:32:10It's just a wee side dish that you get.
0:32:10 > 0:32:13- Which one would you like? - Salsa verde.- Salsa verde.
0:32:13 > 0:32:18Salsa verde - did you get? Salsa verde?
0:32:18 > 0:32:20Sides, like lemonade, with its heavy mark-up,
0:32:20 > 0:32:22is where they'll really make the money.
0:32:22 > 0:32:26- Any lemonades, or raspberry lemonades?- No, thank you.
0:32:26 > 0:32:28- Are those homemade?- Yep, homemade.
0:32:28 > 0:32:31Oh, we'll have two raspberry lemonades, why not?
0:32:31 > 0:32:34Cheque on, please - one raspberry lemonade.
0:32:36 > 0:32:41- Do you want any doughnuts or stuff? - No.- No?- Do we?- Yeah!
0:32:41 > 0:32:43THEY LAUGH
0:32:43 > 0:32:45Um...
0:32:45 > 0:32:46Go on, then.
0:32:47 > 0:32:51- How many is that? What d'you want? - Er, five.- No!- Why not?
0:32:51 > 0:32:54Three doughnuts. No, better go for four.
0:32:54 > 0:32:56Oh, four. Right, that's £23.30.
0:32:57 > 0:33:00Two soups, two lemonade, one doughnut...
0:33:00 > 0:33:02Sean's sales technique is working well.
0:33:02 > 0:33:05One mash! One new potato, one roasted!
0:33:06 > 0:33:08Before long, business picks up.
0:33:08 > 0:33:10Two soups.
0:33:13 > 0:33:15That's great, thanks very much.
0:33:15 > 0:33:18And their first drive-through order rolls in.
0:33:18 > 0:33:19Bye!
0:33:21 > 0:33:23In the hope of averting chaos in the drive-thru,
0:33:23 > 0:33:28manager Bhavya concentrates her efforts on directing the traffic.
0:33:28 > 0:33:30People are trying not to get stressed out,
0:33:30 > 0:33:34but I think it's going to run smoothly if everyone stays calm.
0:33:34 > 0:33:37That's the main thing we need to do right now. And I'm trying to stay calm.
0:33:37 > 0:33:39Erm, yeah.
0:33:39 > 0:33:42And I think me staying calm is going to make
0:33:42 > 0:33:44the rest of the team stay calm as well.
0:33:44 > 0:33:46So, I really do need to stay calm right now.
0:33:49 > 0:33:52As the queue builds so does the pressure.
0:33:52 > 0:33:54We're taking too many orders.
0:33:54 > 0:33:57What?! Potatoes, I need potatoes for this order!
0:33:57 > 0:34:00Shout at Martine. Get it, get it, get it.
0:34:00 > 0:34:03Martine. Make noise!
0:34:03 > 0:34:05Not everyone is feeling the heat.
0:34:05 > 0:34:08- It's absolutely crazy down there. - Is it?
0:34:08 > 0:34:10There's orders coming in and people standing outside.
0:34:10 > 0:34:12- Really?- It's unbelievable.
0:34:13 > 0:34:15- Who has...?- Yeah, who has dinner this early?
0:34:18 > 0:34:21OK, somebody, chop-chop, please. No more orders.
0:34:24 > 0:34:26- 1040.- That's the wrong one.
0:34:26 > 0:34:28- The wrong one?- 1041.
0:34:28 > 0:34:31- 1041?- Yeah.- Right.
0:34:32 > 0:34:35With so many orders now coming through,
0:34:35 > 0:34:38there appears to be a problem with the online system.
0:34:38 > 0:34:41Erm, I don't think some of the order system is working.
0:34:41 > 0:34:44That needs to go now. They've been waiting here for ages.
0:34:44 > 0:34:46The online ordering isn't working at all.
0:34:46 > 0:34:48My parents tried to order...
0:34:48 > 0:34:49You need to let Duncan know.
0:34:49 > 0:34:52- Is that Rachel? - Aye, Rachel.- That's mine.
0:34:52 > 0:34:55- I'm off home.- Right, see you later.
0:34:55 > 0:34:58I think there's a problem with the online ordering system.
0:34:58 > 0:35:01Do you know if Duncan's on site anywhere to talk to him?
0:35:01 > 0:35:04Yeah, yeah, Duncan's in the management room.
0:35:04 > 0:35:07Right, we need to go and speak to him.
0:35:07 > 0:35:10Right, so what's going on?
0:35:10 > 0:35:11If they're paying with PayPal
0:35:11 > 0:35:14we don't know if the payment's gone through?
0:35:14 > 0:35:17- Yeah.- He told me about this a couple of hours ago.
0:35:17 > 0:35:19Something along those lines but...
0:35:21 > 0:35:24So there's orders that haven't come through at all, like Mr McGrain's out there,
0:35:24 > 0:35:28and his order, like, was never there, so we're not really sure...
0:35:28 > 0:35:30Duncan, is that that thing you were telling me about,
0:35:30 > 0:35:32like, if they pay with PayPal it comes through,
0:35:32 > 0:35:35but if they pay with debit card it doesn't?
0:35:35 > 0:35:36- Is that right?- No.
0:35:36 > 0:35:42Because Mr McGrain has paid online, but his order hasn't come through
0:35:42 > 0:35:44so he doesn't know whether he needs to repay
0:35:44 > 0:35:46or whether his online payment will still be...
0:35:46 > 0:35:49I can check and see if his online payment has been processed.
0:35:49 > 0:35:54Yes. Mr McGrain has paid, so he is entirely fine, so just tell him.
0:35:54 > 0:35:56- So he's paid.- Yes.- OK.
0:35:56 > 0:35:59Thank you very much, Duncan.
0:35:59 > 0:36:01There was a shift change,
0:36:01 > 0:36:06and they perhaps didn't pass the information over properly.
0:36:06 > 0:36:09And so, now, I'm just going through and making sure everything works.
0:36:09 > 0:36:11The system is still working.
0:36:11 > 0:36:14The people who are using it outside, perhaps not.
0:36:16 > 0:36:20And to check the online ordering system is working properly,
0:36:20 > 0:36:23Hamish has come to collect his dinner.
0:36:23 > 0:36:25Hi, guys.
0:36:25 > 0:36:27How are we getting on?
0:36:29 > 0:36:32What about an order for Taylor? Have you got one of those?
0:36:32 > 0:36:34- We do.- You do! Oh, fantastic.
0:36:34 > 0:36:37Look at that, brilliant. Thank you very much indeed.
0:36:37 > 0:36:41That is fantastic, I shall put that in there.
0:36:41 > 0:36:44And I am going to go and try it now, cos I'm starving!
0:36:44 > 0:36:45- Enjoy it.- I'm sure I will.
0:36:47 > 0:36:50Their find-a-fork promotion is also working well.
0:36:50 > 0:36:52- We found five of the red forks. - We did!
0:36:52 > 0:36:57Well done. So as a prize we're going to give you guys some doughnuts
0:36:57 > 0:36:59- and some lemonade. Does that sound good?- Yeah.
0:37:05 > 0:37:07Team Canteen drive-thru!
0:37:07 > 0:37:11Doughnuts! Lemonade! Stew! Soup! Come on! You know you want to!
0:37:14 > 0:37:15With service quietening down,
0:37:15 > 0:37:19Fi's back in the kitchen helping Calum prepare for tomorrow.
0:37:19 > 0:37:22The more flour, the what, the stew?
0:37:23 > 0:37:25- Er, thick?- Yeah.
0:37:27 > 0:37:29With access to the kitchen restricted to the afternoons,
0:37:29 > 0:37:32they've got to cook their dishes the day before.
0:37:32 > 0:37:36I've come up here just to make sure the guys are getting progressed
0:37:36 > 0:37:41with tomorrow, because we just have to be working ahead of ourselves.
0:37:43 > 0:37:47The start of service was a guddle today.
0:37:47 > 0:37:49But it always is.
0:37:49 > 0:37:51You have to sort of allow things to fall a bit
0:37:51 > 0:37:54to see where they sit and then you can straighten them up.
0:37:54 > 0:37:56Their biggest problem seems to be
0:37:56 > 0:37:59getting the details of each order correct.
0:37:59 > 0:38:01We ordered maybe about, like, half past six,
0:38:01 > 0:38:02and we just got home
0:38:02 > 0:38:05and we realised we didn't get any of the garnishes or the bread.
0:38:05 > 0:38:08I'm just wondering, we don't want that to happen to other people.
0:38:08 > 0:38:10We really need to watch the orders,
0:38:10 > 0:38:12cos Heather's Mum just called and asked how she had gone away
0:38:12 > 0:38:15with only one portion of potatoes when she asked for two.
0:38:15 > 0:38:17- Heather Gordon?- Yeah. So, I said
0:38:17 > 0:38:19we'll set aside one for her to take home,
0:38:19 > 0:38:21but that's another order that's not right.
0:38:21 > 0:38:25They may have sold all their food, but will their customers return?
0:38:30 > 0:38:34The first day of Teen Canteen has come to and end.
0:38:34 > 0:38:36It's all got to be washed.
0:38:36 > 0:38:40They've hit their target of 100 meals sold,
0:38:40 > 0:38:42and their takings are better than expected.
0:38:43 > 0:38:45- This is a lot of money.- 440.
0:38:45 > 0:38:47Have we got a bit of paper to write this down?
0:38:47 > 0:38:49If they're to keep it up,
0:38:49 > 0:38:51they'll need to solve their service problems.
0:38:51 > 0:38:54- We need to do something tomorrow to get folk back.- What d'you mean?
0:38:54 > 0:38:58People were waiting half an hour to get soup.
0:38:58 > 0:39:00There was a point up there we had about 20 checks,
0:39:00 > 0:39:03and there was only about five of us in here.
0:39:03 > 0:39:05We need to make up for tonight in some way.
0:39:18 > 0:39:20At lunchtime the following day,
0:39:20 > 0:39:22everyone is talking about Teen Canteen.
0:39:24 > 0:39:26Heather set up a Twitter account a couple of weeks ago
0:39:26 > 0:39:28and it's doing really well.
0:39:28 > 0:39:32We're getting loads of people. We've had food bloggers message us
0:39:32 > 0:39:34asking for stories and questions.
0:39:34 > 0:39:37We got an interview with The Edinburgh Reporter through it
0:39:37 > 0:39:40and the local magazine's tweeted us last night
0:39:40 > 0:39:41and they want to write an article about us.
0:39:41 > 0:39:44It's doing much better than I thought it would.
0:39:45 > 0:39:48Not everyone is convinced it's value for money.
0:39:48 > 0:39:50Is it expensive?
0:39:50 > 0:39:52Um, it seems expensive
0:39:52 > 0:39:54but, then, when you compare it to
0:39:54 > 0:39:56other takeaways it's actually quite cheap.
0:39:56 > 0:39:59My mum was like, "It was really expensive."
0:39:59 > 0:40:01And I was like, "Is it not like £7 for a meal at the Chinese?"
0:40:01 > 0:40:03How much would you pay for a Chinese?
0:40:03 > 0:40:07A fiver. Standard fiver. Chicken, fried rice and chips - a fiver.
0:40:07 > 0:40:12That's not a MEAL(!) That's two carbs.
0:40:12 > 0:40:13How's that not a meal?
0:40:15 > 0:40:16SHE SIGHS
0:40:20 > 0:40:23Hannah is spending her lunch time reconciling the books.
0:40:23 > 0:40:27I reckon, from doing the books today, that we've got about £500 profit
0:40:27 > 0:40:29already from the first night.
0:40:29 > 0:40:33So, if we keep going like this, it should be promising.
0:40:33 > 0:40:37When lunch time's over, the food team get straight to work.
0:40:37 > 0:40:40How many orders do we have already? Do you know?
0:40:40 > 0:40:42At break time we had 29 mains ordered,
0:40:42 > 0:40:44which is like a third of what we...
0:40:44 > 0:40:47That's between online, phone and the Facebook orders.
0:40:47 > 0:40:49We've only made enough for a hundred.
0:40:51 > 0:40:54Amy makes a panic call to the butcher.
0:40:54 > 0:40:56We almost sold out last night
0:40:56 > 0:41:00and we're expecting bigger numbers tonight and even more tomorrow.
0:41:00 > 0:41:03Is there any way I could possibly increase the order slightly?
0:41:03 > 0:41:04Or do you...?
0:41:07 > 0:41:10We'd be looking for another four kilos of the mince
0:41:10 > 0:41:12and another two kilos of the bacon.
0:41:12 > 0:41:14If that's possible at all. ..Yeah.
0:41:16 > 0:41:18Yeah, that sounds really good, thank you very much.
0:41:18 > 0:41:20Thank you. Bye.
0:41:23 > 0:41:25Healthy, locally-sourced food aside,
0:41:25 > 0:41:28Adam's convinced what they're really going to need
0:41:28 > 0:41:30are a lot of doughnuts.
0:41:32 > 0:41:34Their sauce pot idea means the doughnuts
0:41:34 > 0:41:38can also be customised with chocolate or raspberry.
0:41:39 > 0:41:40BELL RINGS
0:41:40 > 0:41:42They missed the school coming out yesterday,
0:41:42 > 0:41:46so today they're determined not to make the same mistake.
0:41:46 > 0:41:47Doughnuts for 1.50.
0:41:47 > 0:41:51Get three doughnuts for only 1.50.
0:41:51 > 0:41:53Doughnuts for 1.50, come get...
0:41:53 > 0:41:55Can you open the till for me?
0:41:55 > 0:41:56Open it up at the back.
0:41:56 > 0:41:59- I don't know how.- Keep shouting.
0:41:59 > 0:42:02Doughnuts! Come and get your doughnuts for £1.50.
0:42:05 > 0:42:08Come and get your doughnuts for £1.50.
0:42:12 > 0:42:15Their sales strategy seems to be working.
0:42:16 > 0:42:18ALL: Ooh!
0:42:20 > 0:42:22The doughnuts are flying out the door.
0:42:22 > 0:42:24I'll sort the change out.
0:42:24 > 0:42:26Yeah.
0:42:26 > 0:42:27The reg is on there.
0:42:27 > 0:42:29Gah! I'm going to punch you in the face
0:42:29 > 0:42:31if you don't give me 12 doughnuts!
0:42:31 > 0:42:33Reach for it. Reach for it.
0:42:33 > 0:42:34Can we have...?
0:42:34 > 0:42:37And they're going down a treat.
0:42:37 > 0:42:41They're like really smooth and nice. And the doughnut's
0:42:41 > 0:42:44crunchy on the outside and soft, really soft on the inside.
0:42:44 > 0:42:46Lovely.
0:42:46 > 0:42:48Mm...
0:42:48 > 0:42:51All that sugar may be going to their heads.
0:42:51 > 0:42:54When I grow up, I wish I could RUN Teen Canteen.
0:42:54 > 0:42:55- Yeah.- Yeah.
0:42:55 > 0:42:57I'd love that.
0:42:59 > 0:43:02Maybe be the bosses of Teen Canteen.
0:43:02 > 0:43:03Probably.
0:43:05 > 0:43:06I think I might need another one.
0:43:06 > 0:43:10The high demand is presenting a problem.
0:43:10 > 0:43:12We've sold out of doughnuts already
0:43:12 > 0:43:15and there's a huge queue of people waiting to buy them.
0:43:15 > 0:43:17So we sold out in five minutes, out of doughnuts.
0:43:17 > 0:43:19I don't know what to do.
0:43:19 > 0:43:22We should make some more doughnuts.
0:43:22 > 0:43:25But the solution isn't that simple.
0:43:25 > 0:43:26They don't have any butter,
0:43:26 > 0:43:28they can't make more batches of doughnuts.
0:43:28 > 0:43:30- So there's no butter? - They've got one mixture left.
0:43:30 > 0:43:33Cos they don't have butter, they can't make another one.
0:43:33 > 0:43:36- Fi's saying there is butter left, though.- I'm coming up.
0:43:36 > 0:43:39- Miss Amy, will you stay down here and be the lady?- Yes.
0:43:40 > 0:43:43So, without flour and without butter
0:43:43 > 0:43:46they ain't got no more doughnuts to go.
0:43:46 > 0:43:49And if we don't have any doughnuts, then the point of this is...nothing.
0:43:49 > 0:43:53SCHOOL ORCHESTRA PLAYS
0:44:07 > 0:44:09Right, right, right.
0:44:09 > 0:44:12If you could feel the pressure down there, guys,
0:44:12 > 0:44:14it's heavy, heavy, heavy-duty today, OK?
0:44:15 > 0:44:16The pressure's building
0:44:16 > 0:44:20because there's absolutely no sense of urgency up here.
0:44:20 > 0:44:25Everybody's just sort of chilling, and cooking a bit.
0:44:25 > 0:44:28And so that's not OK.
0:44:28 > 0:44:31We just need to convey that sense of pressure.
0:44:31 > 0:44:36Before long, the doughnut production line is back in full swing.
0:44:36 > 0:44:37Doughnuts.
0:44:37 > 0:44:39While Chloe's been away getting the doughnuts,
0:44:39 > 0:44:43the dinner orders have been flooding in.
0:44:43 > 0:44:46Casserole, two roasties and doughnuts with that.
0:44:46 > 0:44:48I'll take one Scotch broth
0:44:48 > 0:44:51and two chicken and bacon casseroles, please.
0:44:51 > 0:44:52OK.
0:44:52 > 0:44:56Headteacher David McKenzie has come to see how they're coping.
0:44:56 > 0:44:58What have you ordered tonight?
0:44:58 > 0:45:02- Seven mains.- Seven mains? My goodness.
0:45:02 > 0:45:05- We're feeding the whole family tonight.- That will boost the profits.
0:45:05 > 0:45:10- £54.95.- £54. That's brilliant. - Come on, there's a Mrs Burnside here.
0:45:10 > 0:45:13Come on, what sort of service are we getting?
0:45:13 > 0:45:14Here she comes.
0:45:14 > 0:45:15Oh, here she... Oh.
0:45:15 > 0:45:18- They're just making up... - Have you paid for it or...?
0:45:18 > 0:45:22- I did it over the phone.- It's £54.65.- Can I get a cut of this?
0:45:22 > 0:45:24- Definitely not.- Definitely not? There you go.- Thank you.
0:45:24 > 0:45:27I think it'll be a sad day on Thursday, when it's all over.
0:45:27 > 0:45:29They've really stepped up to the mark.
0:45:29 > 0:45:32And the parents I've been talking to have been saying it's fantastic
0:45:32 > 0:45:35and the quality of the food has been the key thing.
0:45:35 > 0:45:37It's been great. I'm really pleased.
0:45:37 > 0:45:39That's an order for 5.45.
0:45:39 > 0:45:41With so many orders coming in,
0:45:41 > 0:45:43they're now running out of main dishes.
0:45:43 > 0:45:48We've got about 25 orders left for stew up on the board.
0:45:48 > 0:45:52And we've probably got about enough stew here to do those orders.
0:45:52 > 0:45:54And that is about it.
0:45:54 > 0:45:57- Need potatoes.- Need potatoes too.
0:45:57 > 0:45:59- There's no casseroles left, there's only soup.- Oh, no.- Aye.
0:45:59 > 0:46:01It's been bought out.
0:46:01 > 0:46:04It's been much more popular than the soup, that's why.
0:46:04 > 0:46:06OK. Two soups, please.
0:46:06 > 0:46:07All right. Two soups.
0:46:07 > 0:46:10Two hours from the end of service and we've ran out of a main.
0:46:11 > 0:46:13So it's not a good thing.
0:46:13 > 0:46:15Only two hours from end of service. What time do we end?
0:46:15 > 0:46:18- We finish at eight, don't we?- Yes. - And it's quarter to six.
0:46:21 > 0:46:22OK.
0:46:22 > 0:46:25The kitchen team are already on the case.
0:46:25 > 0:46:29We're making meatballs because the chicken casserole is apparently
0:46:29 > 0:46:32almost done, so we need to start on tomorrow's menu -
0:46:32 > 0:46:33start selling it today.
0:46:33 > 0:46:35ROCK MUSIC PLAYS
0:46:45 > 0:46:47There's people come to collect their dishes
0:46:47 > 0:46:50but they're having to wait for their meatballs to be ready,
0:46:50 > 0:46:51which is a little bit of a problem
0:46:51 > 0:46:53but we're just working through it just now.
0:46:55 > 0:46:58The meatballs finally arrive. At last they can tackle the backlog.
0:46:58 > 0:47:00Lots of meatballs.
0:47:00 > 0:47:02- Anyone... J?- One more meatballs is coming.
0:47:02 > 0:47:03- Three more?- Yes.
0:47:03 > 0:47:06- Yes.- Just two.
0:47:06 > 0:47:09Right, we need roasties.
0:47:09 > 0:47:10One meatballs.
0:47:10 > 0:47:13- Two buttery mash. - I'll get the meatballs.
0:47:13 > 0:47:17- There you go.- Thank you very much. - Aye, no problem.
0:47:17 > 0:47:20I think we've done everything apart from one that's for seven,
0:47:20 > 0:47:23so we just do drive-thru orders when they come through.
0:47:23 > 0:47:24So we're back on track, it's OK!
0:47:27 > 0:47:31The problem is, they've used up all of tomorrow's meat.
0:47:31 > 0:47:34The amount of meat we need for tomorrow is not something
0:47:34 > 0:47:36the butcher can just come up with. He needs to order it specially.
0:47:36 > 0:47:39Also, we need to cut down on our orders for tomorrow.
0:47:39 > 0:47:41We've taken orders that we can't fulfil
0:47:41 > 0:47:43and we can't tell people we're going to give them it
0:47:43 > 0:47:44and then cancel it.
0:47:46 > 0:47:47Takeaway closed!
0:47:47 > 0:47:51They've sold out today but they've stored up trouble for tomorrow.
0:47:51 > 0:47:55If we can't get into the kitchen till two o'clock, we're knackered.
0:47:55 > 0:47:57There's going to be no food ready in time.
0:48:03 > 0:48:06It's day three of Teen Canteen.
0:48:06 > 0:48:10The school kitchen's in use until two, so the teens can't get cooking.
0:48:12 > 0:48:14We've got three hours until service
0:48:14 > 0:48:18and, so far, we don't have the meatballs,
0:48:18 > 0:48:21we haven't done any of the prep, we can't get in the kitchen until two.
0:48:21 > 0:48:24As it stands right now, we won't be able to do any prep until two
0:48:24 > 0:48:26because we don't have the stuff we need.
0:48:27 > 0:48:31- Is there another knife? - Yep. In that bag.
0:48:31 > 0:48:32All they can do is prep some veg
0:48:32 > 0:48:36and hope Fi has sorted the main dish
0:48:36 > 0:48:37but no-one's heard from her.
0:48:43 > 0:48:45Just in time, Fi turns up.
0:48:52 > 0:48:53Cheers.
0:48:55 > 0:48:59She's brought meatballs and mash prepared in Jonathan's kitchen.
0:49:02 > 0:49:04Fi has saved the day.
0:49:06 > 0:49:08- Ready?- Mm-hm.
0:49:08 > 0:49:11Scrape the remainder of this mash into there.
0:49:11 > 0:49:13BELL RINGS Just take your time.
0:49:14 > 0:49:173.30 - school's out.
0:49:17 > 0:49:20That shirt's meant to be white, remember?
0:49:20 > 0:49:22- It is.- It's not, it's blue.
0:49:24 > 0:49:26Teen canteen opens.
0:49:26 > 0:49:30- No more stew left. I can't take any of these orders.- Right.- No, no...
0:49:30 > 0:49:32The food business is proving to be much tougher than they thought.
0:49:32 > 0:49:34- I'm sorry.- I need one garden peas,
0:49:34 > 0:49:37the order's waiting outside. It was missed out of the order.
0:49:37 > 0:49:41OVERLAPPING CONVERSATIONS
0:49:41 > 0:49:45The ones that don't have them, put them underneath.
0:49:45 > 0:49:47As the weather turns worse, the queues grow long.
0:49:51 > 0:49:53Is this going to be fast food?
0:49:53 > 0:49:55As fast as we can. We've been really, really busy
0:49:55 > 0:49:58so, unfortunately, it will be about a 10, 15 minute wait.
0:49:58 > 0:50:00- Are you nuts?- Yeah.- Really. - I'm really sorry.
0:50:00 > 0:50:02- I'm really sorry for your wait.- It's freezing out here.
0:50:02 > 0:50:04I don't know what I'm supposed to be doing.
0:50:04 > 0:50:06- Just look up a bit... - CHATTER
0:50:06 > 0:50:08Where is he?
0:50:09 > 0:50:11The drive-thru is just as busy.
0:50:24 > 0:50:26And the orders keep coming in.
0:50:29 > 0:50:33I'll have the soup and the main. I'm having new potatoes.
0:50:33 > 0:50:36And the doughnuts. I don't want nothing on the doughnuts
0:50:36 > 0:50:39No sugar, no salt. Just plain doughnuts.
0:50:39 > 0:50:41The food may be a success...
0:50:41 > 0:50:43Mmm... Wow!
0:50:43 > 0:50:45..but the service isn't...
0:50:46 > 0:50:49..and they've only one day left to crack it.
0:50:58 > 0:51:00It's the last day of Teen Canteen
0:51:00 > 0:51:03and service is about to be radically overhauled.
0:51:03 > 0:51:06It needs to be McDonaldised
0:51:06 > 0:51:09because that's the way that things happen quickly
0:51:09 > 0:51:13because they've got it down not to a fine art but a blinkin' science.
0:51:13 > 0:51:15When a hot meal for drive-thru gets completed,
0:51:15 > 0:51:19Stuart doesn't send it back to the drive-thru, it gets sent to
0:51:19 > 0:51:22a runner that goes out to find the car with the registration.
0:51:22 > 0:51:25Fi's implementing a new system.
0:51:25 > 0:51:28Each teen will have a clearly-defined role.
0:51:28 > 0:51:30- Bhavya, on drive-thru, yes?- Yes.
0:51:30 > 0:51:33Heather, you're on food with me just now, OK?
0:51:33 > 0:51:35How many lemonade's have you got?
0:51:35 > 0:51:38The food will be now be pre-packaged to speed up service.
0:51:39 > 0:51:42One lemonade with this order, please.
0:51:43 > 0:51:45And there is a clear chain of command
0:51:45 > 0:51:47with Stuart taking charge of making up the orders.
0:51:50 > 0:51:52The new system is working very well.
0:51:52 > 0:51:55We've still got a ton of checks coming in so we're still be busy.
0:51:55 > 0:51:58But, you know, that's good.
0:51:58 > 0:52:00One stew casserole, one roasties.
0:52:00 > 0:52:02I'm actually having fun tonight.
0:52:02 > 0:52:04Usually the end of the shift I'm like, "Oh, that was fun!"
0:52:04 > 0:52:06but the whole shift I want to break into tears.
0:52:06 > 0:52:08But this new system is really fun.
0:52:08 > 0:52:13I'm not stressing as much, it's more relaxed.
0:52:13 > 0:52:15If we'd done this from the start of the week,
0:52:15 > 0:52:16we wouldn't have had all the problems.
0:52:16 > 0:52:20The new system is working for the customers too.
0:52:23 > 0:52:25- There's your order.- Are you sure it's right?
0:52:25 > 0:52:28This is Stuart's chance to show his management potential.
0:52:28 > 0:52:30- There you go.- Give that to me. - No problem. There you go.
0:52:30 > 0:52:32That's an order for...
0:52:32 > 0:52:34Percival. Both of them are ready.
0:52:34 > 0:52:37- I want you to take them...- Are these together?- Yes.
0:52:37 > 0:52:42Teen Canteen has also helped Bhavya recognise her strengths.
0:52:42 > 0:52:43Will they be long?
0:52:43 > 0:52:48- No. They'll be about 5, 10 minutes.- OK.- Thank you.
0:52:48 > 0:52:49We'll run out and give it to you.
0:52:49 > 0:52:51'I want to be a doctor and I think'
0:52:51 > 0:52:53as a doctor I just need to be
0:52:53 > 0:52:58compassionate and, you know, have empathy. And I think that's
0:52:58 > 0:53:01more what I'm like and I think that's why
0:53:01 > 0:53:04medicine suits me better than business.
0:53:04 > 0:53:05Life is hard out there.
0:53:05 > 0:53:08We've got to make sure that they understand that.
0:53:08 > 0:53:12And having five highers or three highers or four intermediate twos -
0:53:12 > 0:53:15whether they go to college, university or work -
0:53:15 > 0:53:18they need more than just their academic certificates.
0:53:18 > 0:53:20They need the sorts of skills that many of them
0:53:20 > 0:53:22in Teen Canteen have been learning and developing.
0:53:22 > 0:53:24Most definitely.
0:53:24 > 0:53:27And that will give them that little bit of advantage over schools
0:53:27 > 0:53:29that didn't take risks like this.
0:53:29 > 0:53:32The teens are about to get their last order.
0:53:32 > 0:53:34- Hiya.- Sean, how are you? How are you?
0:53:34 > 0:53:35Been busy tonight?
0:53:35 > 0:53:37Aye. Busiest night, I think.
0:53:37 > 0:53:42- Busiest night?- Busiest night. - What's the special tonight?
0:53:42 > 0:53:43Special tonight? The menu's here.
0:53:43 > 0:53:45We've got spicy lentil soup, that's the starter.
0:53:45 > 0:53:47Oh, I've had enough soup today, son.
0:53:47 > 0:53:49We've pork and herb sausage hotpot for the main.
0:53:49 > 0:53:52I'll have the main, that'll do me fine.
0:53:52 > 0:53:53I hear the doughnuts are meant to be good.
0:53:53 > 0:53:55The doughnuts are amazing.
0:53:55 > 0:53:57- Doughnuts for me. Are you sure? - Go on.
0:53:57 > 0:54:01- Go on, then. Give me some doughnuts. - Right.- Brilliant.- That's fine.
0:54:01 > 0:54:04- Right, Mr McKenzie.- How long will it be? Mr McKenzie - that's brilliant.
0:54:04 > 0:54:06Five minutes max.
0:54:06 > 0:54:09How's everyone else doing? Are we all right? We're OK?
0:54:09 > 0:54:11- Yes.- Yes.
0:54:11 > 0:54:14- I've been told I'm your last customer, I think.- Last order.
0:54:14 > 0:54:16Last order, OK?
0:54:16 > 0:54:21- Very last one.- Don't hold back on the doughnuts.
0:54:21 > 0:54:25- OK?- OK, guys, last order. Check up.
0:54:25 > 0:54:26Happy times!
0:54:26 > 0:54:29Need to get it in the hot cupboard - it's cold.
0:54:29 > 0:54:31Will do.
0:54:31 > 0:54:32Order for Mr McKenzie.
0:54:32 > 0:54:35Order for Mr McKenzie? Mr McKenzie here.
0:54:35 > 0:54:36Thank you, Stuart.
0:54:36 > 0:54:39- Last order.- I'm getting served by the main man himself, am I?
0:54:39 > 0:54:41I'm going to keep my doughnuts here.
0:54:41 > 0:54:46Two bosses together here. Brilliant. How's it gone for you?
0:54:46 > 0:54:48Really good, really good.
0:54:48 > 0:54:50What have you learnt about yourself,
0:54:50 > 0:54:52the most important thing, what do you think?
0:54:52 > 0:54:54I think don't be afraid to ask.
0:54:54 > 0:54:56- Yeah? That's interesting. - That's the thing.
0:54:56 > 0:54:59You can get a lot from people when you ask,
0:54:59 > 0:55:00and that's probably the biggest thing.
0:55:00 > 0:55:02Is business a career for you?
0:55:02 > 0:55:04I think so.
0:55:04 > 0:55:08You think so? Well, tell you what, I think so too.
0:55:08 > 0:55:11I think you've done a great job. Your teams have done a great job.
0:55:11 > 0:55:13Bhavya with you has done a great job.
0:55:13 > 0:55:16- Yeah, yeah, yeah.- It's been a big, big moment for the school, I think.
0:55:16 > 0:55:18- Something that I'm very proud of. - Yeah.
0:55:18 > 0:55:20- I'm glad I took the risk.- Yeah?
0:55:20 > 0:55:23- You lot bought into it and that's what's important.- Yeah.
0:55:23 > 0:55:26And business wise? Apart from that?
0:55:26 > 0:55:28It can be done, I think.
0:55:28 > 0:55:29It can be done? It can be done.
0:55:29 > 0:55:33Is that going to be your statement for the rest of your life?
0:55:33 > 0:55:38That's your motto - Stuart "it can be done" Mitchell. Brilliant.
0:55:38 > 0:55:39How is it?
0:55:39 > 0:55:44- It's fantastic.- Good. - Scottish... Scottish soul food.
0:55:44 > 0:55:47- Yeah.- Excellent.- That's what we went for. Good. Good.
0:55:47 > 0:55:50- Hi, Mr McKenzie.- Hi, Bhavya. - Are you enjoying your food?
0:55:50 > 0:55:52The food is lovely. It's delightful.
0:55:52 > 0:55:55Did you have a special hand in making my meal?
0:55:55 > 0:55:57No?
0:55:57 > 0:55:59No.
0:55:59 > 0:56:03- No?- Thanks.- Well, I tell you, it's very, very good. Very tasty.
0:56:03 > 0:56:08I like my food and that's as good as I've had for a long time.
0:56:08 > 0:56:10Have you enjoyed the whole project?
0:56:10 > 0:56:13Yeah, it's been amazing. It's been an amazing opportunity.
0:56:13 > 0:56:17And I'm never actually going to get to do anything like this ever again.
0:56:18 > 0:56:20Teen Canteen is over.
0:56:20 > 0:56:23MUSIC: "Roar" Katy Perry
0:56:23 > 0:56:25# I see it all, I see it now
0:56:25 > 0:56:28# I got the eye of the tiger
0:56:28 > 0:56:30# The fire
0:56:30 > 0:56:33# Dancing through the fire Cos I am a champion... #
0:56:33 > 0:56:36I'm sad it's over but I'm so happy that we've done it.
0:56:36 > 0:56:39It's been a bit stressful. It's not always been good fun
0:56:39 > 0:56:42but I think those were the times that I probably learnt the most.
0:56:42 > 0:56:44It's really changed the way I think about food
0:56:44 > 0:56:46and I think I'll probably survive at uni now.
0:56:46 > 0:56:48Pleased that we got it all done in time
0:56:48 > 0:56:50and got it as good as we did.
0:56:50 > 0:56:51Really, really happy about all that.
0:56:51 > 0:56:54Well, our system worked very well throughout the whole thing
0:56:54 > 0:56:59so we're very happy and we're proud that everything worked out.
0:56:59 > 0:57:01- You too?- Yep. Very good.
0:57:02 > 0:57:04That was so messy!
0:57:04 > 0:57:06I've learnt so much from them.
0:57:06 > 0:57:08And I think just seeing the differences
0:57:08 > 0:57:11in this generation coming through. I mean, you've educated them
0:57:11 > 0:57:13totally differently to the way I was educated.
0:57:13 > 0:57:16The confidence levels they come through with. It's fabulous.
0:57:16 > 0:57:17It's great to watch actually.
0:57:21 > 0:57:22He's going to fan them.
0:57:24 > 0:57:25Do you mind?
0:57:25 > 0:57:28- See? That's success.- But I...
0:57:28 > 0:57:31With no staff or overhead costs to worry about,
0:57:31 > 0:57:32they calculate their profit.
0:57:32 > 0:57:35# I've got the eye of the tiger
0:57:35 > 0:57:36# The fire
0:57:36 > 0:57:39# Dancing through the fire
0:57:39 > 0:57:41# Cos I am a champion... #
0:57:41 > 0:57:49In total, we have made £4,270.94!
0:57:49 > 0:57:51THEY CHEER
0:57:52 > 0:57:56That is a spectacular amount
0:57:56 > 0:58:00over four days of, you know, a business set up with
0:58:00 > 0:58:03all the enthusiasm but run by, you know, amateurs.
0:58:03 > 0:58:05Open for five hours a day.
0:58:05 > 0:58:08With like an hour and a half to set up every time.
0:58:08 > 0:58:10It's incredible.
0:58:10 > 0:58:14Teen Canteen's takeaway business is a success
0:58:14 > 0:58:18and has made enough money to create a legacy for the school.
0:58:25 > 0:58:30Kitchens like these lie empty and unused all across the country.
0:58:30 > 0:58:34Could Teen Canteen prove to be lesson that everyone can learn from?
0:58:34 > 0:58:37# I've got the eye of the tiger
0:58:37 > 0:58:38# The fire
0:58:38 > 0:58:41# Dancing through the fire
0:58:41 > 0:58:44# Cos I am a champion
0:58:44 > 0:58:48# And you're going to hear me roar
0:58:48 > 0:58:52# Louder, louder than a lion
0:58:52 > 0:58:54# Cos I am a champion
0:58:54 > 0:58:57# And you're gonna hear me roar... #