Episode 3 Teen Canteen

Every day after lunch, school canteens across the country,

lie empty and unused - until now.

Urgh!

This term, the lid's being lifted on a brand-new venture

based in the kitchens of a Scottish school.

Run by its sixth-year students.

I want to cry.

You can't die if you eat fish bone. Nothing bad happens, does it?

They're starting a business selling take-away food -

and building it with everything they've got.

Determined to make cash by the bucketload...

..nothing's going to put them off.

The only problem is, they can't cook...

No, no, no, don't do that.

SHE SHRIEKS

..have no business experience...

And it's absolutely ridiculous that a group of teenagers,

none of us have ever done business, are going to just scrap

a whole stage of a business that every other business does!

THEY SHOUT OVER EACH OTHER

Haven't you been listening for the last hour?

..and their demanding coursework doesn't include customer relations.

No, no, no, no! I want doughnuts.

Those girls didn't give me anything.

When almost a million young people are told they're already

on the scrapheap,

can these sixth-year students reclaim their future?

Come buy some doughnuts.

ALL: Go Teen Canteen!

THEY CHEER

The fresh-faced teens are about to learn some valuable

lessons from the school of life.

It's no ordinary term at Linlithgow Academy.

As well as preparing for their exams,

the sixth-year students are being given the chance to do something

they never imagined doing at school -

running their own business.

I hope Teen Canteen brings us

an opportunity for the children to experience some of the things

that we've missed out on because of our focus of the exams.

They need to be able to sit down in groups, take decisions, work

together, the sorts of life skills that employers are looking for.

Teen Canteen is a bold new business experiment that involves

final-year students setting up a catering company,

selling food they've made in their school kitchens.

So far they've set up a team to manage the business.

A guilt-free take-away. Yeah, I think so.

They've raised the cash they need to fund their business.

Guys, I've counted up the money.

If we sell the rest of the cake stands, we'll make over £1,000.

THEY CHEER

And by using salvaged scrap and hard graft,

they've built a roadside shop in front of their school.

Is that a car bonnet?

In two weeks' time, Teen Canteen will be open for business.

Look, it's got a wee seating area.

On the menu will be Scottish soul food.

Traditional family life is at the heart of the

historical town of Linlithgow near Edinburgh.

And that's what the sixth-years are hoping to tap into.

They want to offer parents a night off from cooking

without resorting to the usual take-away fare.

To help them achieve their goal is food expert Fi Buchanan.

I don't know, like, what 90% of this stuff is.

Purple carrots.

From Toy Story!

INDISTINCT SPEECH

And beetroot.

She believes the secret lies in using healthy,

locally-sourced ingredients.

It IS purple. It's just not been like...

It's not in a jar.

The purpose of coming to a market like this is to find out

what's available, what's cheap,

what is locally produced - ideally.

-I'm going to take a parsnip or two.

-Oh, I like them.

Do you cook with them at home, Adam?

No, we have them at Christmas - the frozen ones from Auntie Bessie.

THEY LAUGH

I don't know how to cook proper ones.

With their ingredients purchased,

the food team start experimenting in Fi's kitchen.

-Look at the colour of that now.

-That's so pretty.

That's a bonny colour, isn't it?

But with less than a fortnight to go, they're still trying to

decide what to put on their Scottish soul food menu.

The big question is, one dish or a different dish every day?

If it's one dish, what will it be and how do we decide it?

And if it's a different dish every day, do you think

we have the skills to support a different dish every day?

I think we should do a different dish every day.

I think we should do one dish but customise it.

You have different types of potatoes and then you can

have the same base but you can put mashed potato on it and make

it like shepherd's pie. Or have pastry on it, like steak pie.

Maybe if you had a soup that changed every day

and a stew and sides that were different every day...

What do you think about that?

-Mm-hmm.

-Mmmm? "Mm-hmm"?

I don't know. I just don't think it's going to be easy for us

to decide on one dish that we're going to stick with all week.

If their simple stews are to appeal night after night, they'll

need to find a way to persuade customers to keep coming back.

Fi thinks she's found the answer.

Take your hairnet, there's a mirror there.

Put it on, and make sure your hair is all tucked in, like mine.

THEY LAUGH

Caledonian Produce in Bo'ness is a high tech,

large scale supplier for Marks & Spencer.

They manufacture food on an industrial scale

using state-of-the-art processes.

What a total hassle, just to work.

-Hi there, out you come.

-Hi.

-Hi.

To enhance their dishes, they've created a range of sauces

that are added after the cooking rather than before.

He's made that now, and this is where we pot it.

These pots of sauce give a flavour boost and allow you to

customise your dish by adding as much or as little as you want.

OK. I think what we're doing now is we're going to go over

and see the lines and we'll actually see some finished packs.

-Yeah?

-Yeah. Great.

It's an idea that they could adapt for Teen Canteen.

These are dead easy to produce.

You produce one big batch and then you've got all these little

tubs of flavour that you can just pull off and add into your big

main dishes. That's your customisable flavours.

So it could be romesco, it could be salsa verde,

it could be an incredible breadcrumb and spice thing to sprinkle

on top of a stew to give it depth and punch and crunch.

I think it's fair to say you always pick up some really good lessons...

'If you put an amazing stew in front of someone'

that was customisable with parsley oil or with spice dust or had

a different wrap or different potatoes with it,

you would be offering something

that was satisfying and nutritious and sustaining,

and something that genuinely would be a stress-free

and guilt-free alternative meal for mums or dads, or for any parent.

To create their guilt-free food,

the teens are keen to use locally-sourced produce.

Nothing is more local than Linlithgow's woods.

It's the perfect place to find the ingredients for their sauce pots.

Wild garlic grows in abundance across the woodlands of Britain.

It's full of flavour and it comes at an unbeatable price.

So all of this, all that green, and there's tons more to come,

that's all free food.

Actually, more specifically, it's all free flavour.

And flavour is the expensive part of food mostly.

Go on. If you don't like it, you can spit it out.

-It's garlicky.

-Do you swallow it?

-No, you don't need to.

HE GAGS

-It's strong like it is.

-There's a lot of flavour in it.

It's like eating a piece of onion. OK. Let's start snipping.

Wild garlic leaves have a strong aroma

and can be made into a flavoursome salsa or sauce.

You know how we're doing these big flavour punches to add to any dish?

If we made a pesto with this and parsley and hazelnuts...

So pesto could be added to anything.

This is what Scottish soul food is all about.

BELL RINGS

The plan is to post their soul food menu on the Teen Canteen website,

which is being constructed by Duncan, the IT manager.

Now Stuart - the operations manager - is hoping to go one step further.

I might be being a bit ambitious here

but I'm just thinking totally out of the box.

For example, Domino's have got an online ordering system.

Do you think you could implement something like that for us?

It wouldn't be as slick as Domino's, obviously.

There's me, there's one other guy I'm working with.

It's not going to be that good but it would work.

-Do you think it could work?

-It would be a bit cumbersome,

it would be a bit clunky, but it could work.

So, aside from the online ordering, which we thought a lot about,

I was thinking about other things I could use IT for - use computers.

So I was thinking of getting a system where we could just

send the different information to different departments as they need -

like what people are ordering - straight to the canteen.

STUDENTS CHATTER

Duncan calls in fellow expert Stuart...

-Probably just make a placeholder site.

-Yeah.

We could probably just do that.

Will we want to use a Linux distro roll?

We could definitely get inputs from them.

Direct access via remote host, especially if we're using VB.

I'm thinking we'll need some FTP protocols from server.

-Yeah, that could definitely work.

-We'll definitely need...

We'll need a database file.

-We could start in records.

-Yeah...

This could be a long meeting.

Linlithgow Academy's canteen is well used.

Alongside its hot and cold savoury options,

puddings and cakes are very popular.

Knowing their potential customers have a sweet tooth,

the food team want to add a dessert to their menu.

I think we should do doughnuts. Do our own doughnuts?

Team, what do you think about doing doughnuts?

No. They are quite difficult.

If you have a wee doughnut machine... Have one that makes mini doughnuts.

-Just chuck them in but...

-I don't think it's Scottish soul food.

-You think America when you think...

-We don't have any sweet.

You can't just chuck one on.

A wholesome soul food version is suggested.

Little fried potato doughnut.

Baked doughnuts.

It's healthier as well.

It would take longer.

FI: They probably won't taste as good.

THEY LAUGH

-We could try them out.

-What stops us trying them out?

I think that's what we need to do.

I think we need to do a gigantic testing.

Doughnut testing.

Once lunchtime's over, the canteen's cleared

and the food team have a chance to experiment.

OK, my food team.

This experiment is going to connect doughnuts to Scottish soul food.

Because it's essentially a scone, it's a deep-fried scone.

Doughnuts cost very little to make but if they get them right

they could be a big money-spinner.

There's more hole than dough!

It'll stay stuck until it rises up.

If we're going to do real doughnuts,

they should be tossed in sugar, shouldn't they?

Adam consults Heather and Shannon on how much they should charge.

-They're still warm.

-They're good.

-They're seriously so good.

Is that lemon ones?

-It's a sugary one.

-These are the lemon ones.

How much do you reckon we could charge for these?

-Do you know how much it cost per individual one?

-Pennies.

I mean, I would say, if you did kind of, like a bag,

you could do, like, four for £2 or something like that.

I'm going to take the doughnuts. If you're going to sit here...

BOTH: One more.

-I want the big one.

-Thank you.

-Bye, guys.

We're so fat!

THEY LAUGH

There's only £1,000 in the kitty

and a lot to bills for finance manager Hannah to pay.

Yay, we have sweatshirts! We have clothes!

Cool, bring it in.

Here are the invoices.

Oh, yay, my favourite thing in the world(!)

OK, so, they were 20 each.

We went for red.

-They're all right, actually.

-They are.

How much of our budget does that take out, if it's...?

We're looking at about 200, almost £200 of the budget going

on clothes and the transfers for the clothes and all the rest of it.

They may look good but do they look good enough?

Ooh! The uniform.

What an interesting colour of red(!)

Will Heather and Shannon give their approval?

I know our customer promise is an appealing night for mums,

but we're not supposed to look like them.

SHE LAUGHS

But there are more pressing issues to deal with.

The all-important packaging for the take-away food has arrived,

but there's a problem paying for it.

I remember so many times like this - standing, waiting, just hoping,

hoping that the card would go through

so that we could get the stuff we needed for that day.

That's no' going through. It's not authorised.

OK, I've got my card.

I think we're going to try and use another card

and then we'll transfer the money between our accounts later.

Thank you! It worked. Phew!

This is it. These are the foundations of Teen Canteen.

The take-away boxes and brown paper bags are sorted,

the uniforms and food costs covered,

but if their online ordering system doesn't work,

it's all money wasted.

Operations manager Stuart and the IT team are having

a meeting at one of Scotland's leading digital agencies, Chunk.

Company managers Brian McHarg and Donnie Kerrigan want to talk

through what can realistically be achieved.

Have you looked at other food-ordering sites?

I'm rather familiar with the Domino's online order system.

THEY LAUGH

What did you learn from it?

It really shows that being sleek, easy to use - very crucial.

There are plenty of people who can break a PC.

If you could go back and look at the Domino's site three years ago,

four years ago, maybe it didn't have things like...

I know now it can tell you when your pizza actually goes in the oven.

And you can see really granularly as to what's happening.

Those are features that they've added over time.

They didn't try to get it all in

in the two weeks that you guys have got.

Think about that.

When people are starting out in business they make things work.

And by working hard, you can make the difference by doing things yourself.

So, if we were to approach you as if we were, you know, a client, how

long would it take you and what kind of cost would we be expected to pay?

It could be tens of thousands but depending on your business

and what the requirements are, it could be hundreds of thousands.

And you can't just think about just the website itself in isolation,

you have to think about the brand.

You have to think about how you're going to market the website.

So the whole process can take months.

We've, like, two weeks and £75!

THEY LAUGH

Yeah, well that's going to be a challenge.

With two weeks to set up the Teen Canteen ordering system,

and a budget of only £75,

there is a question mark over whether it's achievable.

Em, you would have to say it's looking unlikely but if they

can pull out all the stops then they might be able to produce something.

From what I can see, it's certainly achievable.

It's not a one-night job but two or three. Eh, Stuart?

Probably a bit more.

Probably a bit more. But definitely achievable.

On hand to advise the teens is business expert Hamish Taylor.

Having run several multi-million pound companies,

he knows it's important to be realistic.

I think the biggest challenge is,

they don't really know what the demand's going to be.

Because they haven't had the opportunity to run this

previously as a test market,

they don't know whether ten customers are going to walk in on day one

or 150. How do they manage the logistics around that to make sure

they have enough food, that they've got enough people there

to cook it, that they can serve as fast as people want?

What if they all turn up at the same time?

150 people turn up at five o'clock?

So they're going to have to really, really work the logistics

very hard through this.

Hamish calls a meeting to hammer out the detail.

We've ordered the meat and we've got enough meat for 100 every day.

But we've got flexibility, there's a butcher just down the high street,

so the day before I can phone him and order less or more.

If you sold that hundred a day, over your four days,

is that enough to get your economic return?

Is that enough to make you break even as a business?

Finance, do we know?

Yes. It should be.

Our mains aren't going to make us the biggest profit

but things like the lemonade are a massive return, as are the sides.

So the way we're going to make money isn't by selling our basic mains,

it's by encouraging people to buy their main and then add to it.

That's how we're going to make most money.

So, the situation where we know 100 is the number that's

the, kind of, the fighting level that we're aiming at,

we know if we do that,

we kind of break even-ish, maybe small profit.

But the key to making more profit is

by some of the other stuff you're going to sell.

OK, that's the factual situation as it stands today, right?

So, how do you really make sure that no pupil from this school

goes home without a leaflet, without information, without something

about what you're doing next week so their family might buy?

The most powerful thing we've got at our disposal is word of mouth.

I mean, everyone's seen the structure out there,

everyone's talking about it like...

HANNAH STARTS TAKING

Hey, Hannah, pipe down. OK!

LAUGHTER

As long as people are talking about it, as long as it's out there,

I mean, all publicity's good publicity, right?

Get out there, guys. Get out and sell, sell, sell!

You've got a great product, you've got a great menu coming along.

You've got your volume sorted. What you don't have is customers yet.

That's your most important thing you can do for the next 48 hours.

Would you like a flyer? There will be doughnuts. Scottish soul food.

Give it to your parents. Would you like a flyer?

Right, let's go. Quickly. One, before it gets too cold,

and two, before people come back.

We're making our own lemonade.

KIDS CHEER

And soup.

MIX OF CHEERS AND BOOS

We're making our own doughnuts. They're really good.

THEY CHEER

It's not just across town they're getting the message out there.

It's nationwide.

In an attempt to get some last-minute publicity, Stuart

and Fi have landed an interview with Radio Scotland's Kay Adams.

The Scottish Soul Food kitchens are open for one week only.

The lucky folks of Linlithgow and surrounding area can roll up

any time between 3.30 and 8.00 in the evening and be assured of

healthy, affordable take-away food prepared by senior-school pupils.

One of them is Stuart Mitchell, sitting opposite me.

He's accompanied by one of the project mentors, Fi Buchanan.

Was the challenge to produce healthy food or was it about a business?

I think it was mainly about business enterprise.

Although I think because we know how much is going on in the media

in terms of the importance of healthy food just now,

and I think we always wanted to tie that in with what we were doing.

Let's torture ourselves with the menu from Scotland's

first and only Teen Canteen, a healthy take-away service

set up and run by sixth-formers from Linlithgow Academy.

'On Monday 25th we've got Linlithgow wild garlic soup

'and focaccia bread.

'The main course is classic beef stew.

'On Tuesday we've got granny's Scotch broth with crispy croutons and... '

Now the pressure's on for the food team,

who are hard at work, prepping their launch-day menu.

This has to be achieved by the end of today.

Soup for 130, a classic beef stew for 130.

Probably salsa verde, certainly caramelised onions.

All the oatmeal and parsley butter, the mint oil for the garden peas,

the homemade raspberry lemonade.

This is serious now. No more singing and dancing,

just solemn, hard work and a laugh at the end of it.

It's been a really tedious afternoon.

I think it's just getting all the prep done.

You don't realise quite how much of the same stuff you're going to be

doing, like chopping carrots for two straight hours.

But when it's all done it'll be good.

And not having to worry about that when we've got

the take-away actually open.

But just now, it's just, I couldn't look at another onion right now.

It's weird, we're going to be serving this stuff to paying people.

Before we could kind of cut corners, but now you have to do it properly.

As well as preparing the soup and stew, they're making up

different flavour pots to customise their dishes.

Caramelised onions,

chilli and lemon spice dust,

together with wild garlic pesto.

You can definitely smell the garlic.

So that's just going to go on top of the soup that we've made

to give it a garlicky taste, but not so it's super-overpowering.

They've bought enough food for the first two days

but they'll have to sell it all if they want to keep trading.

Hannah's just texted me saying we've got no money,

-we've spent all our profits.

-We've got no money at all?

-No.

-None in the bank.

-Team, this is a pressure on us.

Any single amount of wastage, any single penny not generated by

the foods that we've bought in today is pushing the company into debt.

So maximise all these ingredients that we've got

and hopefully, just sell everything on Monday. Just so you know.

No pressure(!)

All their money is spent, their menu's complete

and their store, with its prime location, is finished at last.

They've even got a drive-thru.

The Teen Canteen managers now have

more than just their exams to worry about.

Tomorrow, they launch their new business.

I need to be outspoken. Otherwise no-one's going to listen to me.

And I think I just sit back sometimes

if things are getting too stressful and no-one's listening to me.

And I need to really...I'm the manager. I need to take charge.

I've put in a lot of effort, the whole team's put in a lot of effort.

And I think there's a lot at stake from

all the hours and things that people have put in

and I think everyone wants to see it succeed.

Ten weeks ago, the kitchens of Linlithgow Academy lay empty

each day after lunch.

Today it will become the centre of Teen Canteen.

The kitchen team are going to be working from two o'clock

and it'll need to be two o'clock sharp, literally.

The biggest issue with the whole of this project

is our access times into the kitchen.

So the pressure is really, really on.

For the managers, it's a last chance to motivate the troops.

So just everyone stay really, really calm.

Just keep calm and enjoy it. This is the fun.

This is where the fun begins.

Fi, generator's here. Sitting outside.

With three hours to go until service,

everything still needs to be brought down from the kitchen.

Is there more stuff to bring?

There's loads of stuff to bring through.

Right, I'll go and get more.

They want their customers to be able to order over the counter,

on the phone and online.

The trouble is, the ordering system is still not live.

-Is that what it will finally look like, or...?

-No.

This is a version we've made,

basically just to make sure that we can get it working.

When do you think you could have the finished version

up and running for people?

That will look the way you'd want it to look?

About 3.00 or so.

-By about three o'clock afternoon, you think so?

-Yeah.

-Great, good.

People are going home with the website and we need them

to be able to get on and order, don't we?

-So it sounds like there's a bit of urgency around that.

-Yeah.

The Teen Canteen take-away is due to open at 3.30 -

the end of the school day -

so the teens can catch the pupils as they head home.

With only 90 minutes to go,

the food team are in the school kitchens hard at work.

Just finish that section, then clean, then wipe down.

That's a matter of urgency.

Come on, onion squad. We've got leeks as well. Keeping it varied.

To help run the kitchen safely and efficiently,

Fi's brought in professional chef, Jonathan McDonald.

-Zest and juice come out the same way. Stuart.

-Yeah?

But with the school bell looming,

the pressure's mounting for everyone.

Everything's operational, the genny's up, all the ovens,

all the cookers are up. The place is looking awesome.

We just need to get everything down there now.

Here's where we're at just now.

We are probably...easily 15 minutes away from lift-off...

-I'm afraid to say.

-OK.

Garlic soup is made and ready to go, we just need to reheat it

-and we're going to take it down there.

-After you're down there....

So in two minutes... It'll take 15 minutes, yes?

It's the same for the stew, which is ready to go.

The doughnuts are being cooked just now,

-the lemonade is being made just now.

-Anything I can take just now?

All of the accompaniments... Yes, there will be.

Utensils, anything.

BELL RINGS

The school day has come to an end and, as their potential

customers head home, the teens are struggling to get

the food down from the kitchen to Teen Canteen in time to catch them.

It's about the same size as you.

They may have missed the school-bell rush but by four o'clock,

Teen Canteen is finally open for business.

Amy, please run up to the kitchen and get me a knife.

On their menu today is Linlithgow wild garlic soup,

classic beef stew with a flavour twist,

potatoes - roasted or mashed -

and a Scottish soul food favourite, doughnuts.

The online system is up and running and orders have started to come in.

On the board with these cheques.

These people will come to you with cheques.

Please may I have - one raspberry dip, one doughnuts,

one buttery mash. Soon as you like, thanks.

Buttery mash is in that bain marie, doughnuts are in here. Five.

Hamish wants to try out the ordering system for himself.

-I just choose my main course, do I?

-Yeah.

So we'll go - quantity one. And I just submit?

-Yeah.

-Yeah, OK. Let's submit here. See what happens.

"Your order has been placed for 18.15.

"Your order number is 1095."

So do I need to take that with me? I need to remember that, do I?

-Yeah.

-OK.

-I think they'll remember who you are.

That was really smooth, that was really smooth. I'm really impressed.

So how did you know how to do this? Have you done it before?

No, it was the first time.

I have to say, that was very smooth. So 20 hours...

You're doing it for the first time ever and it's working first time.

-Yeah.

-I'd be pretty proud of that if I was you then. Well done.

THE STUDENTS SQUABBLE

Back at Teen Canteen, they've got their first over-the-counter order.

-Cheque on.

-Cheque on! Two soups, please.

4.30. Next orders will be 4.45, just until we get ourselves sorted,

cos this is a guddle.

Please do not put it on yet.

That's it, that's the first order.

First Teen Canteen order is away!

That's two soup and bread.

-There you go, thanks a lot. First customer.

-Thanks.

Right, here...

CHEERING

First order! Yeah!

It's very cold waiting, but it's nice and it smells gorgeous.

The soup and stew is being sold with a choice of sauce pot.

What would you want with your soup and veg and stew casserole?

You get salsa verde, chilli lemon and pepper,

orange and rosemary or caramelised onions. It's up to you.

It's just a wee side dish that you get.

-Which one would you like?

-Salsa verde.

-Salsa verde.

Salsa verde - did you get? Salsa verde?

Sides, like lemonade, with its heavy mark-up,

is where they'll really make the money.

-Any lemonades, or raspberry lemonades?

-No, thank you.

-Are those homemade?

-Yep, homemade.

Oh, we'll have two raspberry lemonades, why not?

Cheque on, please - one raspberry lemonade.

-Do you want any doughnuts or stuff?

-No.

-No?

-Do we?

-Yeah!

THEY LAUGH

Um...

Go on, then.

-How many is that? What d'you want?

-Er, five.

-No!

-Why not?

Three doughnuts. No, better go for four.

Oh, four. Right, that's £23.30.

Two soups, two lemonade, one doughnut...

Sean's sales technique is working well.

One mash! One new potato, one roasted!

Before long, business picks up.

Two soups.

That's great, thanks very much.

And their first drive-through order rolls in.

Bye!

In the hope of averting chaos in the drive-thru,

manager Bhavya concentrates her efforts on directing the traffic.

People are trying not to get stressed out,

but I think it's going to run smoothly if everyone stays calm.

That's the main thing we need to do right now. And I'm trying to stay calm.

Erm, yeah.

And I think me staying calm is going to make

the rest of the team stay calm as well.

So, I really do need to stay calm right now.

As the queue builds so does the pressure.

We're taking too many orders.

What?! Potatoes, I need potatoes for this order!

Shout at Martine. Get it, get it, get it.

Martine. Make noise!

Not everyone is feeling the heat.

-It's absolutely crazy down there.

-Is it?

There's orders coming in and people standing outside.

-Really?

-It's unbelievable.

-Who has...?

-Yeah, who has dinner this early?

OK, somebody, chop-chop, please. No more orders.

-1040.

-That's the wrong one.

-The wrong one?

-1041.

-1041?

-Yeah.

-Right.

With so many orders now coming through,

there appears to be a problem with the online system.

Erm, I don't think some of the order system is working.

That needs to go now. They've been waiting here for ages.

The online ordering isn't working at all.

My parents tried to order...

You need to let Duncan know.

-Is that Rachel?

-Aye, Rachel.

-That's mine.

-I'm off home.

-Right, see you later.

I think there's a problem with the online ordering system.

Do you know if Duncan's on site anywhere to talk to him?

Yeah, yeah, Duncan's in the management room.

Right, we need to go and speak to him.

Right, so what's going on?

If they're paying with PayPal

we don't know if the payment's gone through?

-Yeah.

-He told me about this a couple of hours ago.

Something along those lines but...

So there's orders that haven't come through at all, like Mr McGrain's out there,

and his order, like, was never there, so we're not really sure...

Duncan, is that that thing you were telling me about,

like, if they pay with PayPal it comes through,

but if they pay with debit card it doesn't?

-Is that right?

-No.

Because Mr McGrain has paid online, but his order hasn't come through

so he doesn't know whether he needs to repay

or whether his online payment will still be...

I can check and see if his online payment has been processed.

Yes. Mr McGrain has paid, so he is entirely fine, so just tell him.

-So he's paid.

-Yes.

-OK.

Thank you very much, Duncan.

There was a shift change,

and they perhaps didn't pass the information over properly.

And so, now, I'm just going through and making sure everything works.

The system is still working.

The people who are using it outside, perhaps not.

And to check the online ordering system is working properly,

Hamish has come to collect his dinner.

Hi, guys.

How are we getting on?

What about an order for Taylor? Have you got one of those?

-We do.

-You do! Oh, fantastic.

Look at that, brilliant. Thank you very much indeed.

That is fantastic, I shall put that in there.

And I am going to go and try it now, cos I'm starving!

-Enjoy it.

-I'm sure I will.

Their find-a-fork promotion is also working well.

-We found five of the red forks.

-We did!

Well done. So as a prize we're going to give you guys some doughnuts

-and some lemonade. Does that sound good?

-Yeah.

Team Canteen drive-thru!

Doughnuts! Lemonade! Stew! Soup! Come on! You know you want to!

With service quietening down,

Fi's back in the kitchen helping Calum prepare for tomorrow.

The more flour, the what, the stew?

-Er, thick?

-Yeah.

With access to the kitchen restricted to the afternoons,

they've got to cook their dishes the day before.

I've come up here just to make sure the guys are getting progressed

with tomorrow, because we just have to be working ahead of ourselves.

The start of service was a guddle today.

But it always is.

You have to sort of allow things to fall a bit

to see where they sit and then you can straighten them up.

Their biggest problem seems to be

getting the details of each order correct.

We ordered maybe about, like, half past six,

and we just got home

and we realised we didn't get any of the garnishes or the bread.

I'm just wondering, we don't want that to happen to other people.

We really need to watch the orders,

cos Heather's Mum just called and asked how she had gone away

with only one portion of potatoes when she asked for two.

-Heather Gordon?

-Yeah. So, I said

we'll set aside one for her to take home,

but that's another order that's not right.

They may have sold all their food, but will their customers return?

The first day of Teen Canteen has come to and end.

It's all got to be washed.

They've hit their target of 100 meals sold,

and their takings are better than expected.

-This is a lot of money.

-440.

Have we got a bit of paper to write this down?

If they're to keep it up,

they'll need to solve their service problems.

-We need to do something tomorrow to get folk back.

-What d'you mean?

People were waiting half an hour to get soup.

There was a point up there we had about 20 checks,

and there was only about five of us in here.

We need to make up for tonight in some way.

At lunchtime the following day,

everyone is talking about Teen Canteen.

Heather set up a Twitter account a couple of weeks ago

and it's doing really well.

We're getting loads of people. We've had food bloggers message us

asking for stories and questions.

We got an interview with The Edinburgh Reporter through it

and the local magazine's tweeted us last night

and they want to write an article about us.

It's doing much better than I thought it would.

Not everyone is convinced it's value for money.

Is it expensive?

Um, it seems expensive

but, then, when you compare it to

other takeaways it's actually quite cheap.

My mum was like, "It was really expensive."

And I was like, "Is it not like £7 for a meal at the Chinese?"

How much would you pay for a Chinese?

A fiver. Standard fiver. Chicken, fried rice and chips - a fiver.

That's not a MEAL(!) That's two carbs.

How's that not a meal?

SHE SIGHS

Hannah is spending her lunch time reconciling the books.

I reckon, from doing the books today, that we've got about £500 profit

already from the first night.

So, if we keep going like this, it should be promising.

When lunch time's over, the food team get straight to work.

How many orders do we have already? Do you know?

At break time we had 29 mains ordered,

which is like a third of what we...

That's between online, phone and the Facebook orders.

We've only made enough for a hundred.

Amy makes a panic call to the butcher.

We almost sold out last night

and we're expecting bigger numbers tonight and even more tomorrow.

Is there any way I could possibly increase the order slightly?

Or do you...?

We'd be looking for another four kilos of the mince

and another two kilos of the bacon.

If that's possible at all. ..Yeah.

Yeah, that sounds really good, thank you very much.

Thank you. Bye.

Healthy, locally-sourced food aside,

Adam's convinced what they're really going to need

are a lot of doughnuts.

Their sauce pot idea means the doughnuts

can also be customised with chocolate or raspberry.

BELL RINGS

They missed the school coming out yesterday,

so today they're determined not to make the same mistake.

Doughnuts for 1.50.

Get three doughnuts for only 1.50.

Doughnuts for 1.50, come get...

Can you open the till for me?

Open it up at the back.

-I don't know how.

-Keep shouting.

Doughnuts! Come and get your doughnuts for £1.50.

Come and get your doughnuts for £1.50.

Their sales strategy seems to be working.

ALL: Ooh!

The doughnuts are flying out the door.

I'll sort the change out.

Yeah.

The reg is on there.

Gah! I'm going to punch you in the face

if you don't give me 12 doughnuts!

Reach for it. Reach for it.

Can we have...?

And they're going down a treat.

They're like really smooth and nice. And the doughnut's

crunchy on the outside and soft, really soft on the inside.

Lovely.

Mm...

All that sugar may be going to their heads.

When I grow up, I wish I could RUN Teen Canteen.

-Yeah.

-Yeah.

I'd love that.

Maybe be the bosses of Teen Canteen.

Probably.

I think I might need another one.

The high demand is presenting a problem.

We've sold out of doughnuts already

and there's a huge queue of people waiting to buy them.

So we sold out in five minutes, out of doughnuts.

I don't know what to do.

We should make some more doughnuts.

But the solution isn't that simple.

They don't have any butter,

they can't make more batches of doughnuts.

-So there's no butter?

-They've got one mixture left.

Cos they don't have butter, they can't make another one.

-Fi's saying there is butter left, though.

-I'm coming up.

-Miss Amy, will you stay down here and be the lady?

-Yes.

So, without flour and without butter

they ain't got no more doughnuts to go.

And if we don't have any doughnuts, then the point of this is...nothing.

SCHOOL ORCHESTRA PLAYS

Right, right, right.

If you could feel the pressure down there, guys,

it's heavy, heavy, heavy-duty today, OK?

The pressure's building

because there's absolutely no sense of urgency up here.

Everybody's just sort of chilling, and cooking a bit.

And so that's not OK.

We just need to convey that sense of pressure.

Before long, the doughnut production line is back in full swing.

Doughnuts.

While Chloe's been away getting the doughnuts,

the dinner orders have been flooding in.

Casserole, two roasties and doughnuts with that.

I'll take one Scotch broth

and two chicken and bacon casseroles, please.

OK.

Headteacher David McKenzie has come to see how they're coping.

What have you ordered tonight?

-Seven mains.

-Seven mains? My goodness.

-We're feeding the whole family tonight.

-That will boost the profits.

-£54.95.

-£54. That's brilliant.

-Come on, there's a Mrs Burnside here.

Come on, what sort of service are we getting?

Here she comes.

Oh, here she... Oh.

-They're just making up...

-Have you paid for it or...?

-I did it over the phone.

-It's £54.65.

-Can I get a cut of this?

-Definitely not.

-Definitely not? There you go.

-Thank you.

I think it'll be a sad day on Thursday, when it's all over.

They've really stepped up to the mark.

And the parents I've been talking to have been saying it's fantastic

and the quality of the food has been the key thing.

It's been great. I'm really pleased.

That's an order for 5.45.

With so many orders coming in,

they're now running out of main dishes.

We've got about 25 orders left for stew up on the board.

And we've probably got about enough stew here to do those orders.

And that is about it.

-Need potatoes.

-Need potatoes too.

-There's no casseroles left, there's only soup.

-Oh, no.

-Aye.

It's been bought out.

It's been much more popular than the soup, that's why.

OK. Two soups, please.

All right. Two soups.

Two hours from the end of service and we've ran out of a main.

So it's not a good thing.

Only two hours from end of service. What time do we end?

-We finish at eight, don't we?

-Yes.

-And it's quarter to six.

OK.

The kitchen team are already on the case.

We're making meatballs because the chicken casserole is apparently

almost done, so we need to start on tomorrow's menu -

start selling it today.

ROCK MUSIC PLAYS

There's people come to collect their dishes

but they're having to wait for their meatballs to be ready,

which is a little bit of a problem

but we're just working through it just now.

The meatballs finally arrive. At last they can tackle the backlog.

Lots of meatballs.

-Anyone... J?

-One more meatballs is coming.

-Three more?

-Yes.

-Yes.

-Just two.

Right, we need roasties.

One meatballs.

-Two buttery mash.

-I'll get the meatballs.

-There you go.

-Thank you very much.

-Aye, no problem.

I think we've done everything apart from one that's for seven,

so we just do drive-thru orders when they come through.

So we're back on track, it's OK!

The problem is, they've used up all of tomorrow's meat.

The amount of meat we need for tomorrow is not something

the butcher can just come up with. He needs to order it specially.

Also, we need to cut down on our orders for tomorrow.

We've taken orders that we can't fulfil

and we can't tell people we're going to give them it

and then cancel it.

Takeaway closed!

They've sold out today but they've stored up trouble for tomorrow.

If we can't get into the kitchen till two o'clock, we're knackered.

There's going to be no food ready in time.

It's day three of Teen Canteen.

The school kitchen's in use until two, so the teens can't get cooking.

We've got three hours until service

and, so far, we don't have the meatballs,

we haven't done any of the prep, we can't get in the kitchen until two.

As it stands right now, we won't be able to do any prep until two

because we don't have the stuff we need.

-Is there another knife?

-Yep. In that bag.

All they can do is prep some veg

and hope Fi has sorted the main dish

but no-one's heard from her.

Just in time, Fi turns up.

Cheers.

She's brought meatballs and mash prepared in Jonathan's kitchen.

Fi has saved the day.

-Ready?

-Mm-hm.

Scrape the remainder of this mash into there.

BELL RINGS Just take your time.

3.30 - school's out.

That shirt's meant to be white, remember?

-It is.

-It's not, it's blue.

Teen canteen opens.

-No more stew left. I can't take any of these orders.

-Right.

-No, no...

The food business is proving to be much tougher than they thought.

-I'm sorry.

-I need one garden peas,

the order's waiting outside. It was missed out of the order.

OVERLAPPING CONVERSATIONS

The ones that don't have them, put them underneath.

As the weather turns worse, the queues grow long.

Is this going to be fast food?

As fast as we can. We've been really, really busy

so, unfortunately, it will be about a 10, 15 minute wait.

-Are you nuts?

-Yeah.

-Really.

-I'm really sorry.

-I'm really sorry for your wait.

-It's freezing out here.

I don't know what I'm supposed to be doing.

-Just look up a bit...

-CHATTER

Where is he?

The drive-thru is just as busy.

And the orders keep coming in.

I'll have the soup and the main. I'm having new potatoes.

And the doughnuts. I don't want nothing on the doughnuts

No sugar, no salt. Just plain doughnuts.

The food may be a success...

Mmm... Wow!

..but the service isn't...

..and they've only one day left to crack it.

It's the last day of Teen Canteen

and service is about to be radically overhauled.

It needs to be McDonaldised

because that's the way that things happen quickly

because they've got it down not to a fine art but a blinkin' science.

When a hot meal for drive-thru gets completed,

Stuart doesn't send it back to the drive-thru, it gets sent to

a runner that goes out to find the car with the registration.

Fi's implementing a new system.

Each teen will have a clearly-defined role.

-Bhavya, on drive-thru, yes?

-Yes.

Heather, you're on food with me just now, OK?

How many lemonade's have you got?

The food will be now be pre-packaged to speed up service.

One lemonade with this order, please.

And there is a clear chain of command

with Stuart taking charge of making up the orders.

The new system is working very well.

We've still got a ton of checks coming in so we're still be busy.

But, you know, that's good.

One stew casserole, one roasties.

I'm actually having fun tonight.

Usually the end of the shift I'm like, "Oh, that was fun!"

but the whole shift I want to break into tears.

But this new system is really fun.

I'm not stressing as much, it's more relaxed.

If we'd done this from the start of the week,

we wouldn't have had all the problems.

The new system is working for the customers too.

-There's your order.

-Are you sure it's right?

This is Stuart's chance to show his management potential.

-There you go.

-Give that to me.

-No problem. There you go.

That's an order for...

Percival. Both of them are ready.

-I want you to take them...

-Are these together?

-Yes.

Teen Canteen has also helped Bhavya recognise her strengths.

Will they be long?

-No. They'll be about 5, 10 minutes.

-OK.

-Thank you.

We'll run out and give it to you.

'I want to be a doctor and I think'

as a doctor I just need to be

compassionate and, you know, have empathy. And I think that's

more what I'm like and I think that's why

medicine suits me better than business.

Life is hard out there.

We've got to make sure that they understand that.

And having five highers or three highers or four intermediate twos -

whether they go to college, university or work -

they need more than just their academic certificates.

They need the sorts of skills that many of them

in Teen Canteen have been learning and developing.

Most definitely.

And that will give them that little bit of advantage over schools

that didn't take risks like this.

The teens are about to get their last order.

-Hiya.

-Sean, how are you? How are you?

Been busy tonight?

Aye. Busiest night, I think.

-Busiest night?

-Busiest night.

-What's the special tonight?

Special tonight? The menu's here.

We've got spicy lentil soup, that's the starter.

Oh, I've had enough soup today, son.

We've pork and herb sausage hotpot for the main.

I'll have the main, that'll do me fine.

I hear the doughnuts are meant to be good.

The doughnuts are amazing.

-Doughnuts for me. Are you sure?

-Go on.

-Go on, then. Give me some doughnuts.

-Right.

-Brilliant.

-That's fine.

-Right, Mr McKenzie.

-How long will it be? Mr McKenzie - that's brilliant.

Five minutes max.

How's everyone else doing? Are we all right? We're OK?

-Yes.

-Yes.

-I've been told I'm your last customer, I think.

-Last order.

Last order, OK?

-Very last one.

-Don't hold back on the doughnuts.

-OK?

-OK, guys, last order. Check up.

Happy times!

Need to get it in the hot cupboard - it's cold.

Will do.

Order for Mr McKenzie.

Order for Mr McKenzie? Mr McKenzie here.

Thank you, Stuart.

-Last order.

-I'm getting served by the main man himself, am I?

I'm going to keep my doughnuts here.

Two bosses together here. Brilliant. How's it gone for you?

Really good, really good.

What have you learnt about yourself,

the most important thing, what do you think?

I think don't be afraid to ask.

-Yeah? That's interesting.

-That's the thing.

You can get a lot from people when you ask,

and that's probably the biggest thing.

Is business a career for you?

I think so.

You think so? Well, tell you what, I think so too.

I think you've done a great job. Your teams have done a great job.

Bhavya with you has done a great job.

-Yeah, yeah, yeah.

-It's been a big, big moment for the school, I think.

-Something that I'm very proud of.

-Yeah.

-I'm glad I took the risk.

-Yeah?

-You lot bought into it and that's what's important.

-Yeah.

And business wise? Apart from that?

It can be done, I think.

It can be done? It can be done.

Is that going to be your statement for the rest of your life?

That's your motto - Stuart "it can be done" Mitchell. Brilliant.

How is it?

-It's fantastic.

-Good.

-Scottish... Scottish soul food.

-Yeah.

-Excellent.

-That's what we went for. Good. Good.

-Hi, Mr McKenzie.

-Hi, Bhavya.

-Are you enjoying your food?

The food is lovely. It's delightful.

Did you have a special hand in making my meal?

No?

No.

-No?

-Thanks.

-Well, I tell you, it's very, very good. Very tasty.

I like my food and that's as good as I've had for a long time.

Have you enjoyed the whole project?

Yeah, it's been amazing. It's been an amazing opportunity.

And I'm never actually going to get to do anything like this ever again.

Teen Canteen is over.

MUSIC: "Roar" Katy Perry

# I see it all, I see it now

# I got the eye of the tiger

# The fire

# Dancing through the fire Cos I am a champion... #

I'm sad it's over but I'm so happy that we've done it.

It's been a bit stressful. It's not always been good fun

but I think those were the times that I probably learnt the most.

It's really changed the way I think about food

and I think I'll probably survive at uni now.

Pleased that we got it all done in time

and got it as good as we did.

Really, really happy about all that.

Well, our system worked very well throughout the whole thing

so we're very happy and we're proud that everything worked out.

-You too?

-Yep. Very good.

That was so messy!

I've learnt so much from them.

And I think just seeing the differences

in this generation coming through. I mean, you've educated them

totally differently to the way I was educated.

The confidence levels they come through with. It's fabulous.

It's great to watch actually.

He's going to fan them.

Do you mind?

-See? That's success.

-But I...

With no staff or overhead costs to worry about,

they calculate their profit.

# I've got the eye of the tiger

# The fire

# Dancing through the fire

# Cos I am a champion... #

In total, we have made £4,270.94!

THEY CHEER

That is a spectacular amount

over four days of, you know, a business set up with

all the enthusiasm but run by, you know, amateurs.

Open for five hours a day.

With like an hour and a half to set up every time.

It's incredible.

Teen Canteen's takeaway business is a success

and has made enough money to create a legacy for the school.

Kitchens like these lie empty and unused all across the country.

Could Teen Canteen prove to be lesson that everyone can learn from?

# I've got the eye of the tiger

# The fire

# Dancing through the fire

# Cos I am a champion

# And you're going to hear me roar

# Louder, louder than a lion

# Cos I am a champion

# And you're gonna hear me roar... #