0:00:02 > 0:00:03The only thing that stands between success
0:00:03 > 0:00:06and failure at the moment, is chance.
0:00:07 > 0:00:11Many of us fantasise about opening our own restaurant,
0:00:11 > 0:00:14and every year, thousands try.
0:00:14 > 0:00:17But with restaurants up to three times more likely to fail
0:00:17 > 0:00:20than any other business, it's not for the faint-hearted.
0:00:20 > 0:00:23Opening a restaurant just to make money is wrong,
0:00:23 > 0:00:26but it's very important that it does make money.
0:00:26 > 0:00:29The restaurant trade can be brutal - and I should know.
0:00:29 > 0:00:31I'm Russell Norman.
0:00:31 > 0:00:32After years of dreaming,
0:00:32 > 0:00:35I set up a series of acclaimed restaurants that now serve
0:00:35 > 0:00:39half a million customers a year in the cut-throat London market,
0:00:39 > 0:00:42all during the recent recession.
0:00:42 > 0:00:44I'd definitely say there were rules to opening
0:00:44 > 0:00:47and running a successful restaurant.
0:00:47 > 0:00:52The difference between success and failure is an obsession with detail.
0:00:52 > 0:00:55You must know your numbers, you must do your research,
0:00:55 > 0:00:58you must be prepared to work very long hours.
0:00:58 > 0:01:00Now I'm helping six first-timers,
0:01:00 > 0:01:03gambling their life savings to start their own restaurants.
0:01:04 > 0:01:08I've got no food and I'm opening in less than 48 hours.
0:01:08 > 0:01:09It is work in progress,
0:01:09 > 0:01:12but it needs to be work that isn't in progress quite soon.
0:01:12 > 0:01:15I'll try to help them with everything from floor plans
0:01:15 > 0:01:18to finance, and menus to marketing.
0:01:18 > 0:01:21And then the third plate like that. Now you're a waiter.
0:01:21 > 0:01:25As newcomers to the business, I'll have to shatter a few illusions.
0:01:25 > 0:01:27I'm going to have to show it to her, it's almost inedible.
0:01:27 > 0:01:30I mean, this is cute, but very impractical.
0:01:30 > 0:01:33Well, what's the solution, Russell? Tell me, you get another plumber?
0:01:33 > 0:01:34That's exactly what you do.
0:01:34 > 0:01:38Each of these plucky entrepreneurs is hoping their new venture
0:01:38 > 0:01:40will give them a better life.
0:01:40 > 0:01:43This is all mine, and isn't it gorgeous? Thank you.
0:01:43 > 0:01:46But unless they get every detail spot-on,
0:01:46 > 0:01:50it could mean bankruptcy and personal disaster.
0:01:50 > 0:01:53I'm scared now, yeah, I'm very scared.
0:01:55 > 0:02:00This time, I'm standing here with extreme restaurant envy,
0:02:00 > 0:02:04- I have to say.- Good.- It's got so much character already.- Yeah.
0:02:04 > 0:02:08IT consultant Rich and accountant Matt want to launch 7 Bone,
0:02:08 > 0:02:11a cutting edge burger joint in Southampton.
0:02:11 > 0:02:16It's bye-bye balance sheet and hello chef whites and burger flipper.
0:02:18 > 0:02:22Best friends, they've ploughed £100,000 into the business.
0:02:24 > 0:02:27In terms of risk, it's probably beyond comprehension,
0:02:27 > 0:02:31I haven't gauged exactly how big a risk it is.
0:02:31 > 0:02:34But neither has any experience of the restaurant trade.
0:02:34 > 0:02:39I'm going to come straight to you, I order...what happens then?
0:02:41 > 0:02:42FIRE ALARM WAILS
0:02:42 > 0:02:45So the fire alarm went off - with one burger on the grill.
0:02:45 > 0:02:49- We haven't got any...- He's got that look on his face of blind panic.
0:02:49 > 0:02:52There's a lot riding on this restaurant - their friendship,
0:02:52 > 0:02:56a small fortune and the dream of a new life.
0:02:56 > 0:02:59- It's unbelievably tough. - Things become more real.
0:02:59 > 0:03:02It becomes more fraught, there are more things that go wrong,
0:03:02 > 0:03:04the pressure mounts...
0:03:04 > 0:03:05And yeah, it's scary.
0:03:20 > 0:03:22- There you go, sir. - Excellent, thank you.
0:03:22 > 0:03:24I'm in Honest Burgers in Soho in Central London,
0:03:24 > 0:03:27and this place is typical of the sort of restaurant that's
0:03:27 > 0:03:29sprung up in London the last couple of years.
0:03:29 > 0:03:34It's an exciting trend, and it's all about this - the humble burger.
0:03:34 > 0:03:37Burgers used to be thought of as cheap, unhealthy fast food,
0:03:37 > 0:03:40but places like this have raised them to another level.
0:03:40 > 0:03:44The emphasis is now on provenance and quality of ingredient,
0:03:44 > 0:03:45and they're incredibly popular.
0:03:50 > 0:03:52They come here, of course, for the quality of the burger,
0:03:52 > 0:03:55but they also come here to be part of that
0:03:55 > 0:03:58slightly retro, street-inspired burger scene.
0:03:58 > 0:04:01It's a trend that has crossed the Atlantic from the States,
0:04:01 > 0:04:03where it has origins, but so far
0:04:03 > 0:04:05it's only really taken off in London.
0:04:07 > 0:04:10It's this London burger scene that the two best friends want to
0:04:10 > 0:04:13bring to their hometown of Southampton.
0:04:13 > 0:04:14And I'm off to meet them.
0:04:16 > 0:04:19So you need to be able to come to the table and sit down.
0:04:19 > 0:04:22So I've got that vision in my mind, a great look and feel,
0:04:22 > 0:04:24really great experience, amazing food.
0:04:24 > 0:04:26We could shunt it over a little, I think.
0:04:26 > 0:04:27We sat there as a customer and thought,
0:04:27 > 0:04:30"We just love this, let's do it ourselves.
0:04:30 > 0:04:32"We want some of this in Southampton."
0:04:32 > 0:04:35- Matt.- Thanks, Nick.- Best of luck. - Great stuff, thanks very much.
0:04:37 > 0:04:40Financial controller Matt is giving up a secure job
0:04:40 > 0:04:42and a salary of £50,000.
0:04:42 > 0:04:45It feels like a massive chapter of my life closing.
0:04:45 > 0:04:48- This one?- Yeah, Daddy give you a clean one though.
0:04:48 > 0:04:53He'll be relying on the restaurant to support his young family.
0:04:53 > 0:04:55'It's just massive mixed emotions really,
0:04:55 > 0:04:58'from excitement to waking up in cold sweats.'
0:04:59 > 0:05:01His best friend Rich is only just married,
0:05:01 > 0:05:04but has put all his savings on the line.
0:05:04 > 0:05:08I'm not naive to think that the wheels can't fall off
0:05:08 > 0:05:13and things won't go horribly wrong, but we will make this a success.
0:05:13 > 0:05:15OK, so that's basically the size of the table.
0:05:15 > 0:05:18Their first restaurant will only support one salary,
0:05:18 > 0:05:21so for now, Rich will keep his day job.
0:05:21 > 0:05:24But the pair have big plans to open a chain of restaurants
0:05:24 > 0:05:25on the south coast.
0:05:25 > 0:05:27Don't want to get ahead of ourselves,
0:05:27 > 0:05:29but if we get the concept right, I personally think
0:05:29 > 0:05:32we could open up ten units within the space of five years.
0:05:34 > 0:05:37I'm curious to see exactly what they've got in mind.
0:05:37 > 0:05:41Southampton is already well-served by cheap high-street chains
0:05:41 > 0:05:44and pubs that serve more up-market burgers.
0:05:44 > 0:05:48That whole burger vibe is based in London, be interesting to see
0:05:48 > 0:05:50whether Southampton is ready for that.
0:05:51 > 0:05:55So my challenge is to ensure they create the kind of
0:05:55 > 0:05:57edgy restaurant that will stand out from the crowd.
0:06:00 > 0:06:02Yeah, a little bit nervous, a few butterflies.
0:06:02 > 0:06:05It's going to be great to see what he says
0:06:05 > 0:06:06and take his feedback on board.
0:06:08 > 0:06:11There are no guarantees that what works for London
0:06:11 > 0:06:13will fly in Southampton,
0:06:13 > 0:06:16But the boys have put a lot of research into getting this far
0:06:16 > 0:06:18and testing the burger itself.
0:06:20 > 0:06:23For the past six months they've been showcasing
0:06:23 > 0:06:26and refining their secret recipe at a weekend market stall.
0:06:29 > 0:06:31So it's just, you know - the patty, the cheese, the bun.
0:06:31 > 0:06:35It's quite simple, but if you can perfect that, it's just delicious.
0:06:37 > 0:06:40- Are you Matt?- I am indeed. - I'm Russell.- Great to meet you.
0:06:40 > 0:06:41How are you?
0:06:41 > 0:06:44- Good to meet you.- How's things? - Yeah, not too bad, thank you.
0:06:44 > 0:06:46This is pretty impressive for breakfast.
0:06:46 > 0:06:50- Yeah, not too bad,.- You're Rich?- Hiya, I'm Richard, yeah.
0:06:50 > 0:06:54- Do the chef handshake, shall we? - Yeah, gloves on obviously.
0:06:54 > 0:06:56Looking forward to you trying things and...
0:06:56 > 0:06:58No, I'm looking forward to trying,
0:06:58 > 0:07:00I've worked up a bit of an appetite, I have to say.
0:07:00 > 0:07:02What would you like, Russell?
0:07:02 > 0:07:05- I'd like the purest, least messed about with.- OK.
0:07:07 > 0:07:09So, three ounces of ground beef,
0:07:09 > 0:07:11do you have a particular butcher that you use?
0:07:11 > 0:07:14We do, we use a local family butcher,
0:07:14 > 0:07:17his family have actually had the butcher's for the last 50 years.
0:07:19 > 0:07:23Very, very flexible in terms of how long we'd like the meat aged.
0:07:23 > 0:07:25So this is aged for how long?
0:07:25 > 0:07:29- This particular piece is aged for 29 days.- Right.
0:07:29 > 0:07:32'Matt is obviously passionate about the quality of the burger,
0:07:32 > 0:07:34'but as the future head chef,
0:07:34 > 0:07:38'I can't help noticing he's not the fastest flipper in town.'
0:07:38 > 0:07:41Tell me about the bun, is this a bun you've designed,
0:07:41 > 0:07:42or is it shop-bought?
0:07:42 > 0:07:46No, no, no, we use a local artisan baker,
0:07:46 > 0:07:48and this is as soft as you can go in terms of sourdough.
0:07:51 > 0:07:54Again, quite classic with the American mustard.
0:07:54 > 0:07:58'Matt and Rich aim to sell a burger with fries at the £10 mark.'
0:07:58 > 0:08:01- This is the finished product? - This is the finished product.
0:08:01 > 0:08:04The cheap high-street chains charge a third of that,
0:08:04 > 0:08:07so this burger had better be good.
0:08:07 > 0:08:08Very good.
0:08:09 > 0:08:12I think the bun could be improved a little bit.
0:08:12 > 0:08:15I think there's a bit of resistance to the meat as well,
0:08:15 > 0:08:18which could be looked at. Maybe it's the heat that it's cooked at.
0:08:18 > 0:08:21Maybe it could even have been cooked a little bit less,
0:08:21 > 0:08:23there wasn't much pinkness in it.
0:08:24 > 0:08:26I think there's still a bit of work to be done here,
0:08:26 > 0:08:30and knocking out a few burgers on a stall is one thing,
0:08:30 > 0:08:33but turning that into a restaurant is a whole new ball game.
0:08:38 > 0:08:42Matt and Rich want 7 Bone to be open in just six weeks.
0:08:42 > 0:08:45It's a punishing deadline for first-timers,
0:08:45 > 0:08:48so I need to spend today covering as much ground as I can.
0:08:49 > 0:08:52- This is it?- Yeah. - 'First, I want to see their site.'
0:08:54 > 0:08:58- This is it, the current shell that we've got.- Wow.
0:08:58 > 0:09:02Ready to go, yeah(?) We just need some gas and a few tables.
0:09:02 > 0:09:04Yeah, Matt loves that.
0:09:04 > 0:09:07I absolutely love that wall and I love the old tartan.
0:09:07 > 0:09:09You're keeping that of course, yeah?
0:09:09 > 0:09:12'Start-ups often blow hundreds of thousands of pounds
0:09:12 > 0:09:14'on expensive fit-outs.
0:09:14 > 0:09:16'I think that's a financial mistake.
0:09:16 > 0:09:19'I've personally designed all my restaurants,
0:09:19 > 0:09:22'and I always look for the building's hidden treasures.
0:09:22 > 0:09:25'The reclaimed distressed look is perfect for the
0:09:25 > 0:09:28'high-end burger experience, AND it's cheap.'
0:09:28 > 0:09:32I'm standing here with extreme restaurant envy, I have to say.
0:09:32 > 0:09:35- Good.- I think it's got so much character already.- Yeah.
0:09:35 > 0:09:37The colour there is beautiful, isn't it?
0:09:37 > 0:09:40The turquoise underneath the tartan is really striking.
0:09:40 > 0:09:42So you've got masses of interest in that texture,
0:09:42 > 0:09:46you've got a really beautiful brick wall here, you've got - I think -
0:09:46 > 0:09:50really interesting scarred tongue and groove here.
0:09:50 > 0:09:53How would you finish that, Russell, if it was your restaurant?
0:09:53 > 0:09:59- I'm not going to tell you that.- No. - I'm joking! How would I finish this?
0:09:59 > 0:10:01The actual original wood panellings.
0:10:01 > 0:10:05I would do exactly the same, I would keep it. It's texture, it's history.
0:10:05 > 0:10:08And you've got an opportunity with these three surfaces to do
0:10:08 > 0:10:10something really interesting.
0:10:10 > 0:10:14I love what they've uncovered here, but I already sense some hesitation.
0:10:14 > 0:10:18They'll need courage in their vision if they're to pull this off.
0:10:18 > 0:10:22In London, I could personally see that working really well
0:10:22 > 0:10:24and suiting the market.
0:10:24 > 0:10:29In Southampton the question I would ask is, "Would that suit...?"
0:10:29 > 0:10:32- Is Southampton ready? - Ready for it, yeah.
0:10:33 > 0:10:37Do you want to sanitise your passion and your vision for an audience
0:10:37 > 0:10:41that you don't think is ready for it, or do you want to educate?
0:10:41 > 0:10:43Say to Southampton, "This the way we want it to be,
0:10:43 > 0:10:47"and this is the way we want you to like it."
0:10:47 > 0:10:49Location is key.
0:10:49 > 0:10:52Matt and Rich have picked a busy high street
0:10:52 > 0:10:56half a mile from the city centre, with plenty of other restaurants.
0:10:56 > 0:10:58But competition is good.
0:10:58 > 0:11:01It means the area is a destination for diners.
0:11:02 > 0:11:04It's not a business district,
0:11:04 > 0:11:08it's not full of people that are going to have
0:11:08 > 0:11:12expense account lunches, it's real, and a little bit grotty,
0:11:12 > 0:11:14and a little bit frayed around the edges.
0:11:16 > 0:11:20This suburb is near Southampton's two universities,
0:11:20 > 0:11:23and students could be ideal customers for 7 Bone.
0:11:23 > 0:11:26But only if Matt and Rich create the right kind of vibe.
0:11:27 > 0:11:30I'm coming through the door, and I'm seeing what?
0:11:30 > 0:11:34'But for now, I want to find out how the space is going to work.'
0:11:34 > 0:11:38So this is all front of house, so we're planning on getting 15 tables.
0:11:38 > 0:11:41We're planning on having a long bar, so you walk into the bar area.
0:11:41 > 0:11:42Bar starts where?
0:11:42 > 0:11:45Around here, so it's going to come all the way across.
0:11:45 > 0:11:46All the way across?
0:11:46 > 0:11:48This'll be one wall of the kitchen.
0:11:48 > 0:11:52So this area where the builders are, behind this support, is kitchen?
0:11:52 > 0:11:54That's all kitchen.
0:11:54 > 0:11:58The final thing I want to do today is get a handle on the finances.
0:11:58 > 0:12:02Matt and Rich have raised £40,000 from friends and family, and have
0:12:02 > 0:12:06each put in £30,000 of their own money - the maximum they can afford.
0:12:06 > 0:12:10They're hoping to recoup that money within the first year,
0:12:10 > 0:12:15based on each customer spending £10, but do the numbers stack up?
0:12:15 > 0:12:18I think it would be really useful to start with your break even,
0:12:18 > 0:12:21and I think we should start with your break even for a month.
0:12:21 > 0:12:22What is that, Matt?
0:12:22 > 0:12:27Our break-even revenue for the month is £10,800.
0:12:27 > 0:12:30- Just to cover your costs.- Yep.
0:12:30 > 0:12:33- So any lower than that and you're in trouble.- We are, yep.
0:12:33 > 0:12:39- What's that a week?- £2,700 per week.
0:12:39 > 0:12:43Your average spend is £10, so how many...?
0:12:43 > 0:12:50- 270.- 270 covers per week, 270 burgers and a drink, let's say.- Yep.
0:12:50 > 0:12:54- If we can visualise it like that. - Yeah, an average spend.- OK.
0:12:55 > 0:12:58This won't be enough income to support Matt and his family,
0:12:58 > 0:13:00let alone Richard.
0:13:00 > 0:13:02Can we go on to our medium case scenarios?
0:13:02 > 0:13:05We're looking at around 11,000 per week.
0:13:05 > 0:13:07- 11,092, is that right?- Yep.
0:13:07 > 0:13:10This would give the boys sufficient
0:13:10 > 0:13:12profit to start a second outlet.
0:13:12 > 0:13:14Which puts you in a very good place indeed, doesn't it?
0:13:16 > 0:13:19- Thank you so much.- Great to meet you.- No, it's been a real pleasure.
0:13:19 > 0:13:22- Best of luck, see you next time. - Thanks, Russell, take care.
0:13:25 > 0:13:28Wow. They've got bags of ideas and ambition,
0:13:28 > 0:13:31but for two people with absolutely no restaurant experience,
0:13:31 > 0:13:34Matt and Richard really have a massive task ahead of them
0:13:34 > 0:13:38if they're going to open that restaurant in six weeks' time.
0:13:38 > 0:13:41And on top of taking on a complete rebuild, Matt has no
0:13:41 > 0:13:45professional cooking experience, and he's very slow and meticulous.
0:13:45 > 0:13:46I really need to wake him up.
0:13:46 > 0:13:49And if Richard really is going to be running the front of house,
0:13:49 > 0:13:52he needs to plan it like a military operation,
0:13:52 > 0:13:54but he's just not focused yet.
0:13:54 > 0:13:57If this were my restaurant, I'd be worried, I'd be very worried.
0:13:59 > 0:14:02The good news is that Matt and Rich have chosen a product
0:14:02 > 0:14:07beloved by Brits ever since Wimpy opened its first restaurant in 1954.
0:14:09 > 0:14:12And as a business, there's a lot to like.
0:14:12 > 0:14:15Burgers are simple to make, so need for highly trained chefs.
0:14:15 > 0:14:18The ingredients are cheap, so there's a high mark-up.
0:14:18 > 0:14:20And there's a fast turnaround on tables too.
0:14:22 > 0:14:26It all adds up to a market worth £3 billion in the UK,
0:14:26 > 0:14:30but it's fiercely competitive, especially at the high-end,
0:14:30 > 0:14:33with big players from the US muscling in on the burger bandwagon.
0:14:36 > 0:14:39Hello, mate, Golden Square, W1, please.
0:14:39 > 0:14:43To survive in this market, Matt and Rich need to run a tight ship,
0:14:43 > 0:14:47so I'm starting with the engine room of any restaurant - the kitchen.
0:14:47 > 0:14:49Which will be run by Matt.
0:14:49 > 0:14:52I noticed in Southampton that Matt was really slow
0:14:52 > 0:14:54when it came to flipping burgers, he took his time.
0:14:54 > 0:14:57He won't have an opportunity to do that today, he's going
0:14:57 > 0:15:00to be working in a fast-paced, high-octane environment.
0:15:00 > 0:15:03He'll have to produce burgers at speed and of high quality.
0:15:05 > 0:15:09- Matt.- Russell.- Welcome to London. - Thank you very much.
0:15:09 > 0:15:11What I'm going to do with you today is I'm going to
0:15:11 > 0:15:13- throw you in the deep end.- OK.
0:15:13 > 0:15:17'I've arranged for him to work the grill at Byron, a chain of
0:15:17 > 0:15:19'up-market burger restaurants that's
0:15:19 > 0:15:21'opened 34 outlets in just five years,
0:15:21 > 0:15:24'creating a business worth £100 million.'
0:15:26 > 0:15:29- Fred.- Hi, Russell. How are you?- Very well, good to see you. This is Matt.
0:15:29 > 0:15:32- Matt, nice to meet you, welcome to Byron.- Thank you very much.
0:15:32 > 0:15:35Fred is the head chef here.
0:15:35 > 0:15:39'Restaurant success is always built on a well-oiled machine.'
0:15:39 > 0:15:41So this is very much going to be your grill.
0:15:41 > 0:15:44Inside here you've got all your patties, ready to go.
0:15:44 > 0:15:48Over here...is where our tickets are going to come out, OK?
0:15:48 > 0:15:51So we're going to work left to right.
0:15:51 > 0:15:54There's a lot that is theory at the moment for Rich and Matt,
0:15:54 > 0:15:57and this is a very useful exercise for Matt,
0:15:57 > 0:16:00to plug the gap I suppose between the idea and the reality.
0:16:01 > 0:16:03The doors open.
0:16:03 > 0:16:05This is Matt's first taste of the pressures of cooking
0:16:05 > 0:16:07in a professional kitchen.
0:16:07 > 0:16:12OK, one cheeseburger. The clock's going inside, you're thinking, yeah?
0:16:12 > 0:16:15You've got to be almost like a robot - burger goes on the grill,
0:16:15 > 0:16:17you season the burger, turn the burgers,
0:16:17 > 0:16:20and every time you put it on you're moving the paper off.
0:16:20 > 0:16:22Four-and-a-half minutes on those.
0:16:22 > 0:16:24And it's just getting into that rhythm.
0:16:24 > 0:16:26And it's really important cos this restaurant's going to
0:16:26 > 0:16:28get busy at lunch today.
0:16:28 > 0:16:30One Classic, well done.
0:16:31 > 0:16:35One Classic, two Byron, all medium. Try and go a bit quicker.
0:16:35 > 0:16:38It's all about the system, faster, faster, faster.
0:16:38 > 0:16:42- The orders start to pile up. - How long, two Byron?
0:16:42 > 0:16:45Two minutes. Watch your salt on this one.
0:16:45 > 0:16:47I'd be thinking of moving that and creating a line of the three,
0:16:47 > 0:16:50- so it's clear, yeah?- OK.
0:16:50 > 0:16:51If you look at Matt and you look at Fred,
0:16:51 > 0:16:55it's almost like they're moving at different speeds.
0:16:55 > 0:16:56How about these ones?
0:16:56 > 0:16:59Fred's on double-time, Matt's sort of on half-time.
0:16:59 > 0:17:00One medium-well, yeah?
0:17:00 > 0:17:02I'm thinking it's almost going too slowly there,
0:17:02 > 0:17:04you may want to move it up.
0:17:04 > 0:17:07Just trying to stay as focused as possible.
0:17:07 > 0:17:08Obviously it's extremely hot,
0:17:08 > 0:17:10there's orders coming in left right and centre.
0:17:10 > 0:17:1264 and 46!
0:17:12 > 0:17:15Right, let's go.
0:17:15 > 0:17:19On the stall, Matt took 12 minutes to cook each burger.
0:17:19 > 0:17:21Here, he has six.
0:17:21 > 0:17:25A little bit under. Medium-well. Move that one to the top.
0:17:26 > 0:17:29The other thing to mention is that Matt is standing in front
0:17:29 > 0:17:32of a grill that's pumping out 400 degrees centigrade of heat.
0:17:32 > 0:17:34He's probably never been in a hotter situation in his life.
0:17:34 > 0:17:37He had 18 burgers in front of him just a moment ago.
0:17:37 > 0:17:40All ordered to different degrees of doneness,
0:17:40 > 0:17:42how he keeps track of them I don't know.
0:17:42 > 0:17:45This is the reality of the restaurant trade.
0:17:45 > 0:17:49You can't treat it as a hobby, it takes blood, sweat and discipline.
0:17:50 > 0:17:54Where's the medium? Let's go, let's go. Where you going?
0:17:54 > 0:17:55Whoa - broken burger.
0:17:57 > 0:17:59That in the bin. Another one. Quick, quick, quick, quick.
0:18:03 > 0:18:06This is exactly what Matt and Rich want,
0:18:06 > 0:18:10a big restaurant full of people, and they are producing
0:18:10 > 0:18:14very good quality burgers under pressure and in quantity.
0:18:14 > 0:18:17And that's what 7 Bone will be about too.
0:18:18 > 0:18:21- How long, Matt? - 40 seconds to a minute.- OK, good.
0:18:24 > 0:18:28By the end of lunchtime service Matt has cooked 120 burgers
0:18:28 > 0:18:31in less than two hours.
0:18:31 > 0:18:33Extremely hard, I'm surprised I've still got my eyebrows
0:18:33 > 0:18:34and my tache actually.
0:18:34 > 0:18:37I could feel my tache wax starting to melt through service,
0:18:37 > 0:18:41so, yeah, insanely hot, a few burns, all battered and bruised,
0:18:41 > 0:18:43but amazingly rewarding.
0:18:43 > 0:18:45So tell me about Matt's attention to detail
0:18:45 > 0:18:47and the quality of the product,
0:18:47 > 0:18:49was every burger as good as you would have hoped?
0:18:49 > 0:18:51Yeah, absolutely, if it hasn't been
0:18:51 > 0:18:54I would have thrown it in the bin, or back at him.
0:18:54 > 0:18:57But once we got into it and followed the systems properly, which is
0:18:57 > 0:19:02really what it's about, and sticking to the rules, did very well.
0:19:02 > 0:19:04Very impressive. Well done, Matt.
0:19:04 > 0:19:07'Here, Matt was just one cog in a machine.
0:19:07 > 0:19:10'His challenge at 7 Bone will be to develop
0:19:10 > 0:19:12'a system for the whole kitchen.'
0:19:13 > 0:19:16Good restaurants thrive by constantly striving to
0:19:16 > 0:19:17perfect their dishes.
0:19:17 > 0:19:19And when Matt and Rich open theirs,
0:19:19 > 0:19:22they need to be confident their burger is the best it can be.
0:19:24 > 0:19:27So I've asked two friends who know a thing or two about burgers
0:19:27 > 0:19:29to taste 7 Bone's.
0:19:29 > 0:19:31Here we are, Matt.
0:19:31 > 0:19:34- This is Gizzi Erskine, chef and food writer, this is Matt.- Hi.
0:19:34 > 0:19:36Gizzi is here because she's been very connected to
0:19:36 > 0:19:38a lot of burger start-ups.
0:19:38 > 0:19:42- And Tom Byng.- Hi, Matt. - Tom, the founder of Byron.
0:19:42 > 0:19:47Eaten over 1,000 burgers in the name of research in order to get here.
0:19:47 > 0:19:50- Grey hairs to prove it. - But I think we should get stuck in.
0:19:50 > 0:19:52So, after you.
0:19:54 > 0:19:57'These two are not alone in knowing their stuff.
0:19:57 > 0:20:00'The humble burger has a dedicated following who talk,
0:20:00 > 0:20:04'tweet and blog about their latest burger discoveries.'
0:20:04 > 0:20:06First impressions, Gizzi.
0:20:06 > 0:20:08First impressions, the meat is delicious, but...
0:20:08 > 0:20:10you know, unarguably, it's overcooked.
0:20:10 > 0:20:13The one thing that is going for it is that despite it being
0:20:13 > 0:20:17fully overcooked, you can still really taste the meat.
0:20:17 > 0:20:19My main problem is the bun.
0:20:19 > 0:20:23A crusty bun on a burger, for me, is not something that goes together.
0:20:23 > 0:20:25It should be a soft bun.
0:20:25 > 0:20:29I think the size is great, and I love your ethos with having a
0:20:29 > 0:20:32solid bottom, because that so often has been the biggest nightmare,
0:20:32 > 0:20:34the whole thing squidges out the bottom,
0:20:34 > 0:20:35they get wet and it doesn't hold,
0:20:35 > 0:20:39so I love what you're trying to do, but I still think this is too crusty.
0:20:39 > 0:20:41A burger needs to be squishy.
0:20:42 > 0:20:44Tom, what are your first impressions?
0:20:44 > 0:20:47I'm seeing this as a hamburger I recognise from the States.
0:20:48 > 0:20:53It's a coarse grind, do you know the actual size of the grind?
0:20:53 > 0:20:56We're currently running on twice through a ten mil plate.
0:20:56 > 0:21:02For us, it gives enough really good texture to the meat.
0:21:02 > 0:21:05This feels like a very British coarseness and again, looking at the States,
0:21:05 > 0:21:11I think that everything is a little bit finer and easier to chew.
0:21:11 > 0:21:13And I think that's just worth considering,
0:21:13 > 0:21:15maybe playing about a bit more with that.
0:21:16 > 0:21:19Erm, I think the decision to use pancetta,
0:21:19 > 0:21:22it's got a subtle flavour to it.
0:21:22 > 0:21:27I'd recommend a streaky, definitely, because you want that crispiness.
0:21:28 > 0:21:31'Tom has one more key piece of advice for Matt.'
0:21:32 > 0:21:35This is your moment of inspiration,
0:21:35 > 0:21:38don't be phased by the fact that you haven't got much time left,
0:21:38 > 0:21:43all restaurateurs - I think Russell, Gizzi and me will agree -
0:21:43 > 0:21:46that in the last month you can really make a lot of progress.
0:21:47 > 0:21:50I think this is a decent start, I really do.
0:21:51 > 0:21:55Feedback like this is tough, but if Matt can take it on the chin,
0:21:55 > 0:21:59it could dramatically improve the boys' chances of success.
0:22:00 > 0:22:04I was massively shocked, my heart sank a little, to be fair.
0:22:04 > 0:22:09But again, to get that level of feedback from those guys
0:22:09 > 0:22:11is just absolutely invaluable.
0:22:13 > 0:22:16It's been a tough day for Matt, so before he heads back
0:22:16 > 0:22:20to Southampton, I want to cheer him up with some good news.
0:22:20 > 0:22:23Matt and Rich have been working on the assumption
0:22:23 > 0:22:26that their restaurant will only seat 35 people at a time.
0:22:28 > 0:22:31Did you ever think, rather than having these free-standing tables,
0:22:31 > 0:22:35did you ever think about different styles of seating?
0:22:35 > 0:22:38For example, what you're sitting on at the moment, a banquette.
0:22:38 > 0:22:43This is a really simple solution. With your tables like this...
0:22:45 > 0:22:48And all of a sudden, you've got a restaurant space that's
0:22:48 > 0:22:50starting to take an interesting shape.
0:22:50 > 0:22:52So rather than have your twos, already you've got
0:22:52 > 0:23:00the possibility of a nice four there, maybe another four there.
0:23:00 > 0:23:03You might even get something interesting in the window,
0:23:03 > 0:23:06like a big table that will take six.
0:23:06 > 0:23:10And then you've still got space here for your twos back-to-back,
0:23:10 > 0:23:12and a little two there.
0:23:12 > 0:23:15In terms of numbers, Matt, you're still going to end up
0:23:15 > 0:23:19- with between, let's say, 42 and 55 covers.- Yep.
0:23:19 > 0:23:23And a configuration which is going to be interesting, attractive
0:23:23 > 0:23:28and in the long run, make people want to come to 7 Bone even more.
0:23:28 > 0:23:32It's amazing, even just looking at that, it feels less cluttered,
0:23:32 > 0:23:34- and there's more covers. - Yeah.
0:23:35 > 0:23:39'This extra seating could give them a 25% boost in revenue.'
0:23:41 > 0:23:44Matt, I've got to dash, it's been a fantastic day.
0:23:44 > 0:23:48No, thank you so much. It's been brilliant.
0:23:48 > 0:23:51And really looking forward to seeing you back in Southampton.
0:23:51 > 0:23:55- Absolutely amazing, thank you so much.- See you soon.- Cheers.
0:23:57 > 0:24:01It's now back to the drawing board, and looking to source other
0:24:01 > 0:24:06suppliers and other contractors to make this happen.
0:24:06 > 0:24:10The clock is absolutely ticking, quicker than we'd actually like it,
0:24:10 > 0:24:14and there's still so many things that we need to nail pretty quickly.
0:24:20 > 0:24:24Matt and Rich met on the football field in their teens,
0:24:24 > 0:24:27and going into business with a friend can be personally,
0:24:27 > 0:24:30as well as financially, rewarding.
0:24:30 > 0:24:33But unless there's complete clarity about each partner's role,
0:24:33 > 0:24:35it can end in disaster.
0:24:37 > 0:24:40Just like Matt and Rich, I've also got a business partner
0:24:40 > 0:24:43who is my best friend, we've known each other for years.
0:24:43 > 0:24:45And in terms of the business, we split things
0:24:45 > 0:24:48so that we've each got our roles, and it works very well indeed.
0:24:50 > 0:24:53Matt and Rich hope to open a chain of restaurants,
0:24:53 > 0:24:56but as the first can only support Matt, Rich will be
0:24:56 > 0:24:59holding down his day job whilst still working on the project.
0:25:01 > 0:25:04Matt's working full-time, Rich still has another job that he
0:25:04 > 0:25:09spends a lot of time at, and I worry about that time discrepancy,
0:25:09 > 0:25:12and I'm a little concerned that it might lead to difficulties.
0:25:17 > 0:25:20With Rich away on honeymoon and only able to do so much,
0:25:20 > 0:25:24Matt is shouldering a huge amount of work on-site.
0:25:24 > 0:25:25And he's struggling.
0:25:27 > 0:25:30There's just endless amounts of paperwork,
0:25:30 > 0:25:35and I'm just trying to work night and day to find suppliers.
0:25:35 > 0:25:38Usually up till about one, two o'clock in the morning,
0:25:38 > 0:25:40firing off e-mails, obviously knowing I'm not going to get
0:25:40 > 0:25:43a response until the following day.
0:25:43 > 0:25:47So it's just been a case of trying to tick off as many
0:25:47 > 0:25:49to-do tasks as possible, really.
0:25:51 > 0:25:54It's not a case of just slapping some paint on the walls,
0:25:54 > 0:25:55buying some chairs and tables.
0:25:57 > 0:26:01The kitchen still needs fitting out, front of house needs
0:26:01 > 0:26:05a lot of work, furniture needs to be ordered, and staff need to be found.
0:26:05 > 0:26:10Rich will probably walk back into the premises and think this
0:26:10 > 0:26:15restaurant game's easy, you just go away and then it's all been done.
0:26:19 > 0:26:21It's been a month since I last came to Southampton,
0:26:21 > 0:26:24and I'm really hoping I'll see some progress.
0:26:25 > 0:26:29I'm expecting to find a space that looks like a restaurant,
0:26:29 > 0:26:36activity, staff possibly, maybe a bit of training.
0:26:36 > 0:26:40Certainly some activity in terms of procedures and training,
0:26:40 > 0:26:42and maybe a little bit of furniture.
0:26:42 > 0:26:45I'm very excited to see what's happened.
0:26:49 > 0:26:51- Hello, Matt.- Hi, Russell.- How are you?
0:26:51 > 0:26:54- Very well, thanks, yourself? - I'm very well.
0:26:54 > 0:26:57You're smiling, that's a really good smile, how are things?
0:26:57 > 0:26:59Yeah, very, very good, coming on.
0:26:59 > 0:27:03There's a lot that's been retained, which I'm really happy to see.
0:27:03 > 0:27:06Matt, I can't help notching that Rich isn't here, where is he?
0:27:06 > 0:27:09Yeah, unfortunately he couldn't get away today,
0:27:09 > 0:27:12he's got some meetings he couldn't get out of.
0:27:12 > 0:27:16There is so much to do. They're not nearly as far on as they should be.
0:27:18 > 0:27:19So here's your kitchen.
0:27:19 > 0:27:22'These guys want to open in just two weeks,
0:27:22 > 0:27:25'but there's still no sign of any kitchen kit.
0:27:25 > 0:27:28'The electrics need their second fix, and I can't see
0:27:28 > 0:27:33'key items like tills, fridges or the extraction system.'
0:27:33 > 0:27:34- This is your bar.- This is.
0:27:34 > 0:27:36So the thing that occurs to me
0:27:36 > 0:27:39is that you've got this bar which is also your
0:27:39 > 0:27:42serving space for the kitchen, all that activity behind here.
0:27:42 > 0:27:45- Yep.- And I've got to say, the first thing that strikes me,
0:27:45 > 0:27:49since it is that interface, is how small the connection is.
0:27:49 > 0:27:53- I mean, this is cute, but very impractical.- Yep.
0:27:53 > 0:27:55You know, it's going to be full...
0:27:57 > 0:27:59..very, very quickly. Just with two plates.
0:28:03 > 0:28:07Their vision was to have a burger restaurant that was exciting
0:28:07 > 0:28:11and packed with people and had a real sense of theatre,
0:28:11 > 0:28:15and by putting a wall between the two areas of the restaurant,
0:28:15 > 0:28:20they've diminished that significantly.
0:28:20 > 0:28:22I get the impression that somewhere along the line
0:28:22 > 0:28:23they've lost their nerve.
0:28:25 > 0:28:27Obviously this is the first time that myself
0:28:27 > 0:28:29and Rich have ever done anything like this,
0:28:29 > 0:28:33so it's a massive learning curve and it's a journey,
0:28:33 > 0:28:36and there's lessons learned that we'll pick up.
0:28:36 > 0:28:39If we go on and do two, three, four, we'll know that from the offset.
0:28:42 > 0:28:45Getting the look of the restaurant right is one thing,
0:28:45 > 0:28:48actually running it successfully is another.
0:28:48 > 0:28:51So I want to find out how the mechanics
0:28:51 > 0:28:53of this burger bar will work.
0:28:53 > 0:28:56So the important thing is - what is the customer experience?
0:28:56 > 0:28:59How do they get their food, how do you get the money,
0:28:59 > 0:29:01and how does it work from then on?
0:29:01 > 0:29:04- So if I pretend to be a punter... - OK.
0:29:05 > 0:29:08I come straight in, the big sign says, "Order here",
0:29:08 > 0:29:11so I come straight to you, I order...
0:29:12 > 0:29:15- What happens then?- You'd need to...
0:29:15 > 0:29:18Basically, the way that it will work is you'll need the
0:29:18 > 0:29:21table number first, so each and every table
0:29:21 > 0:29:22will have a table number.
0:29:22 > 0:29:25So you come in and sit at the table first, in fact?
0:29:25 > 0:29:29Well, we would need to know where you would be sat.
0:29:29 > 0:29:32So even though it's "Order here", it isn't "Order here", in fact,
0:29:32 > 0:29:37it's "Sit down first and get your table number, and then order."
0:29:37 > 0:29:40- Yep. Basically.- Which is confusing.- It is.
0:29:42 > 0:29:45I think the most important thing that this has brought up is
0:29:45 > 0:29:48- that your customer is going to be confused.- Yes.
0:29:48 > 0:29:52And the last thing you want to do is confuse your customer.
0:29:52 > 0:29:55So I just put Matt through the paces in a rather gentle way,
0:29:55 > 0:29:58just to find out what the customer experience is going to be,
0:29:58 > 0:30:00and he doesn't know, and there's
0:30:00 > 0:30:03a lot of confusion about how the whole thing is going to work.
0:30:04 > 0:30:07'Whilst they are both working on the fit-out and food,
0:30:07 > 0:30:10'I want Rich to focus on the systems that will ensure 7 Bone
0:30:10 > 0:30:13'runs smoothly from the outset.'
0:30:15 > 0:30:20In the restaurant trade, service is king, and in survey after survey,
0:30:20 > 0:30:26customers rate it the most important factor in their dining experience.
0:30:26 > 0:30:28I would say that service is just as important,
0:30:28 > 0:30:31if not more important, than food in a restaurant.
0:30:31 > 0:30:34You can rescue a bad food experience with great service,
0:30:34 > 0:30:39but no amount of good food is going to rescue a bad service experience.
0:30:39 > 0:30:42I've arranged to give Rich a real insight into a great institution.
0:30:42 > 0:30:46I want him to learn how flawless good service needs to be.
0:30:46 > 0:30:49- Richard.- Hi there, Russell. - Good to see you, how's things?
0:30:49 > 0:30:52- Yeah, great, thanks.- You have no idea why we're here, do you?
0:30:52 > 0:30:56- I'm completely intrigued.- Shall we go in and find out?- Let's do that.
0:30:56 > 0:31:00The British Pullman is one of the most famous restaurants on wheels.
0:31:00 > 0:31:07People pay over £300 for what needs to be an unforgettable experience.
0:31:07 > 0:31:11- Jeff. How are you?- Hello, very well. - This is Rich.- Hello, Rich.
0:31:11 > 0:31:13- Welcome on board. - Thank you very much.
0:31:13 > 0:31:16- And this is Tom.- Hi there, Tom. - Welcome on board,
0:31:16 > 0:31:20and we're going to be training you in the art of service today.
0:31:20 > 0:31:25- Excellent.- This is your uniform, see if it fits, get changed.- Sure.
0:31:25 > 0:31:27Wow.
0:31:27 > 0:31:28A few nerves,
0:31:28 > 0:31:31but being thrown in at the deep end is the best way to learn.
0:31:31 > 0:31:36180 people are coming on board to experience the meal
0:31:36 > 0:31:38and the journey of a lifetime.
0:31:38 > 0:31:45This is about opulence, it's about fine wines and expert cooking
0:31:45 > 0:31:47and impeccable service.
0:31:47 > 0:31:51And I want to immerse Richard in this experience.
0:31:51 > 0:31:54- Ready to go?- Yeah, I think as ready as I can be.
0:31:54 > 0:31:57- It feels like something's about to happen.- It does.
0:31:57 > 0:31:59- There's this real sense of anticipation.- Absolutely.
0:31:59 > 0:32:01Get used to it, cos this is exactly what it's like
0:32:01 > 0:32:03ten minutes before you open for service.
0:32:03 > 0:32:07Every single day, with every single restaurant that I've opened,
0:32:07 > 0:32:09there's this same feeling of anticipation
0:32:09 > 0:32:11and of something about to start.
0:32:11 > 0:32:13- Wow.- It's showtime.
0:32:13 > 0:32:16BIG BAND MUSIC
0:32:23 > 0:32:27Morning, madam. 17 and 18. 13 and 14 for you here.
0:32:27 > 0:32:29Like most restaurateurs,
0:32:29 > 0:32:33I worked in the industry for years before opening my own business.
0:32:34 > 0:32:35Can I take your bag?
0:32:35 > 0:32:37But unbelievably,
0:32:37 > 0:32:40Rich has never seen the mechanics of a restaurant in action.
0:32:41 > 0:32:43Ooh, sorry.
0:32:43 > 0:32:47It's crucial he understands that seamless service means
0:32:47 > 0:32:51getting dozens of little details just right.
0:32:51 > 0:32:54OK, Richard, we're going to go through now and pour some champagne.
0:32:54 > 0:32:56It's not as easy as it looks.
0:32:58 > 0:33:00Brilliant. Not.
0:33:00 > 0:33:02RICH LAUGHS
0:33:02 > 0:33:05- Sorry about that.- That's OK.
0:33:05 > 0:33:09- So, how's it going so far? - Yeah, really good.
0:33:09 > 0:33:13- Couple mistakes already... - Down to nerves, do you think?
0:33:13 > 0:33:16Yeah, I think so. Nerves and a few butterflies.
0:33:16 > 0:33:18Oh.
0:33:19 > 0:33:23As I said, when you serve it, you grab the bottle
0:33:23 > 0:33:27- and put your thumb over the napkin. - OK, yeah.
0:33:27 > 0:33:30You've got to appear completely calm and relaxed,
0:33:30 > 0:33:34and make everything appear seamless and smooth.
0:33:34 > 0:33:38It's a bit like a swan gliding gracefully across the lake,
0:33:38 > 0:33:42- but underneath the feet are going like the clappers.- Mm.
0:33:44 > 0:33:46Thank you very much.
0:33:46 > 0:33:49A restaurant isn't necessarily just about the food,
0:33:49 > 0:33:51it's about the way it makes you feel,
0:33:51 > 0:33:54the conversation you're having with the people you're dining with,
0:33:54 > 0:33:57the conversation you're having with the waiter.
0:33:57 > 0:34:01Horseradish cream, madam? Have a lovely day.
0:34:01 > 0:34:03Would you like some more wine, madam?
0:34:03 > 0:34:06But front of house isn't just about smiling
0:34:06 > 0:34:10and making people feel welcome, it's also about thinking out
0:34:10 > 0:34:13carefully how everything is going to work.
0:34:13 > 0:34:15Just grab one corner, grab the opposite...
0:34:16 > 0:34:18What will already be on the tables?
0:34:20 > 0:34:22Vegetable, please.
0:34:22 > 0:34:24How will the food be delivered?
0:34:25 > 0:34:28- Some vegetables, madam?- What order does everything happen in?
0:34:30 > 0:34:33Just served the potatoes a bit early.
0:34:33 > 0:34:35Where are you going to place key items
0:34:35 > 0:34:37so that they're easily accessible?
0:34:39 > 0:34:40- Enjoy.- Thank you.
0:34:42 > 0:34:45And so, what's happening, from the customer's perspective,
0:34:45 > 0:34:48is that food's coming out, there's a nice bit of chit-chat,
0:34:48 > 0:34:51but what's happening behind the scenes is a very regimented
0:34:51 > 0:34:54- and strict sequence of events.- Yes.
0:34:54 > 0:34:56Here is a process which is involved.
0:34:56 > 0:34:58Yours probably won't be as involved.
0:34:58 > 0:35:01But it needs to be, at some point...
0:35:01 > 0:35:03At the moment it's fluid, but at some point
0:35:03 > 0:35:05it needs to be set in stone.
0:35:07 > 0:35:09There you go, sir.
0:35:09 > 0:35:11You had a good day today?
0:35:11 > 0:35:13You look like you've had a lovely day.
0:35:13 > 0:35:16It's been an amazing experience.
0:35:16 > 0:35:19I don't think I realised how much went in to behind the scenes.
0:35:19 > 0:35:20The only thing you normally see
0:35:20 > 0:35:23when you go into a restaurant is the front of the house.
0:35:23 > 0:35:25- Thank you for coming on. - Thank you very much.
0:35:25 > 0:35:30In my restaurants, I have a sequence of service of about 32 points.
0:35:30 > 0:35:34The simpler menu of 7 Bone will probably need no more than ten,
0:35:34 > 0:35:38but it's critical that they're properly plotted out.
0:35:38 > 0:35:40Look forward to seeing you again in Southampton.
0:35:40 > 0:35:42- Yes, I look forward to it. - Thanks very much. Cheerio.
0:35:52 > 0:35:56Back in Southampton, Matt is working hard on perfecting the boys' burger.
0:35:56 > 0:35:58They want it to be up there with the very best.
0:35:59 > 0:36:02They've been working with their butcher to make
0:36:02 > 0:36:05the grind of the meat less coarse.
0:36:05 > 0:36:10And they're now using double-smoked streaky bacon instead of pancetta.
0:36:10 > 0:36:12It's crisper and has a fuller flavour.
0:36:12 > 0:36:13Have a smell of that.
0:36:17 > 0:36:21In London, Tom and Gizzi were also critical of the sourdough bun,
0:36:21 > 0:36:25so their baker is making a brioche bun which should be much softer.
0:36:26 > 0:36:28That's amazing.
0:36:29 > 0:36:33And with just days to go before the opening, the boys are pulling
0:36:33 > 0:36:37out all the stops to finish the restaurant build on time.
0:36:37 > 0:36:40- Probably want it that high.- Yeah, cos you're in there, aren't you?
0:36:40 > 0:36:43It definitely feels like we're getting there
0:36:43 > 0:36:46but it still feels a long way off at the moment.
0:36:52 > 0:36:53All right, girls. You OK?
0:36:53 > 0:36:58After the day on the train, Rich drew up his sequence of service.
0:36:58 > 0:37:02He now needs to make sure the staff know it back to front.
0:37:02 > 0:37:06We haven't run a restaurant before so if anything's wrong, just say so.
0:37:09 > 0:37:13But the boys are dealing with the mounting stress in different ways.
0:37:13 > 0:37:16I'm pretty relaxed, yeah.
0:37:16 > 0:37:18The idea is to hit the ground running.
0:37:18 > 0:37:20I feel good. I feel fine.
0:37:20 > 0:37:21Cool.
0:37:23 > 0:37:25It's been really, really tough, so...
0:37:25 > 0:37:27It's been a...
0:37:27 > 0:37:30There might be a calm exterior, but interior,
0:37:30 > 0:37:33it's a totally different story, really.
0:37:40 > 0:37:43It's just two days before the opening.
0:37:43 > 0:37:46Are Matt and Rich ready for one of the most important
0:37:46 > 0:37:47nights of their lives?
0:37:51 > 0:37:54Hey, first impressions are pretty good.
0:37:54 > 0:37:59Love the sign and I love those little pinpoints of carbon
0:37:59 > 0:38:02filaments drawing you into the space.
0:38:02 > 0:38:05But will the people of Southampton agree with me?
0:38:05 > 0:38:07This'll be a particularly nerve-racking
0:38:07 > 0:38:09time for Rich and Matt.
0:38:09 > 0:38:14As it gets closer to the opening night, things become more real.
0:38:14 > 0:38:18It becomes more fraught, there are more things that go wrong,
0:38:18 > 0:38:23the pressure mounts and, yeah, it's a little bit scary.
0:38:23 > 0:38:24I want to find out
0:38:24 > 0:38:27if Rich has carefully thought through the order of service.
0:38:30 > 0:38:33This is, for Southampton, a new thing.
0:38:33 > 0:38:37It looks very different from the outside, it's really arresting.
0:38:37 > 0:38:40I was going to suggest something -
0:38:40 > 0:38:43would it be helpful if I came in, in role, for your staff,
0:38:43 > 0:38:48as part of their training, and just tried to be the most stupid,
0:38:48 > 0:38:52most annoying, most full-of-question customer...?
0:38:52 > 0:38:54That would be perfect.
0:38:54 > 0:38:56LAUGHTER
0:38:59 > 0:39:01You want to get that door fixed.
0:39:01 > 0:39:03Hi, my name's Richard, welcome to 7 Bone.
0:39:03 > 0:39:06Thank you very much. Where are your drinks, please?
0:39:06 > 0:39:08Our drinks are just on the...
0:39:10 > 0:39:13We actually have a separate drinks' menu.
0:39:13 > 0:39:14OK.
0:39:14 > 0:39:16It's not here at the moment?
0:39:16 > 0:39:17I'll have a Diet Coke, please.
0:39:19 > 0:39:22I'm afraid we've only got normal Coke.
0:39:22 > 0:39:23We have Diet Coke.>
0:39:23 > 0:39:25Have we?
0:39:25 > 0:39:29Bottle opener? Let me go and ask Matt.
0:39:29 > 0:39:31Oh, I see, there's no bottle opener.
0:39:31 > 0:39:35- I'll bring it over to your table. - All right, I'll go back.
0:39:36 > 0:39:38Thank you. Is there any ice?
0:39:38 > 0:39:41Ice? Yeah. Is there any ice?
0:39:41 > 0:39:46- Any ice? No ice. No ice.- What can I get for you?
0:39:46 > 0:39:49- I'll have Hucknell's Winkie, please. - Hucknell's Winkie, yes.
0:39:49 > 0:39:52All of our burgers come pink but we can do it however you want it.
0:39:52 > 0:39:58I'll have a pink Hucknell's Winkie. Thank you.
0:39:58 > 0:40:00- You just go and sit... - I'll go and sit down. Thank you.
0:40:00 > 0:40:05- Why don't we stop the role-play cos I'm exhausting myself with all that acting.- OK.
0:40:05 > 0:40:07It's disappointing.
0:40:07 > 0:40:10I really wanted to see that same level of forensic detail
0:40:10 > 0:40:12that I witnessed on the train.
0:40:12 > 0:40:16Actually, we haven't got any napkins on the tables at the moment...
0:40:16 > 0:40:20I'm also concerned about how things are looking round the back.
0:40:23 > 0:40:24Matt, how's it going?
0:40:24 > 0:40:28And Matt looks absolutely shattered.
0:40:28 > 0:40:31- There's still work being done on the premises.- Yeah.
0:40:31 > 0:40:34- Had some issues with the phone line. - Yeah.
0:40:34 > 0:40:37So the PDQ machine hasn't been tested.
0:40:37 > 0:40:39We were let down by the printers.
0:40:39 > 0:40:41There are still some issues in that our waffle machine
0:40:41 > 0:40:44hasn't turned up from the States.
0:40:44 > 0:40:49They're all workarounds, but there are some pretty major...
0:40:49 > 0:40:52Do you know how many times I've had major upsets
0:40:52 > 0:40:55and mishaps in the run up to opening a restaurant?
0:40:55 > 0:40:58- I'll tell you - every time.- Yep.
0:40:58 > 0:41:01There hasn't been a single restaurant opening that I've been
0:41:01 > 0:41:05attached to that hasn't screwed up at the 11th hour, usually,
0:41:05 > 0:41:07in some major way that you think is insurmountable.
0:41:07 > 0:41:10Then you have to get over it, you have to find a way.
0:41:12 > 0:41:16But before I leave, I want to try the newly-finessed burger.
0:41:16 > 0:41:18FIRE ALARM SOUNDS
0:41:18 > 0:41:20I'm just making sure there isn't a fire.
0:41:27 > 0:41:29Way-hay!
0:41:29 > 0:41:31That's a loud alarm!
0:41:31 > 0:41:36- That's off, then, yeah?- It's on, we just need to keep the door shut.
0:41:36 > 0:41:40So the fire alarm went off with one burger on the grill.
0:41:40 > 0:41:42It'll be interesting to see what happens
0:41:42 > 0:41:44when there are 20 burgers on the grill.
0:41:47 > 0:41:51First impressions - it looks really appetising.
0:41:56 > 0:42:00I think this is a great improvement on the first burger that
0:42:00 > 0:42:02I had in the market square in Southampton,
0:42:02 > 0:42:05because of the grind, because of the bread but also
0:42:05 > 0:42:10because of the bacon that's now being used instead of pancetta.
0:42:10 > 0:42:14It's great that Matt and Rich have finally nailed their burger,
0:42:14 > 0:42:16but there's so much to do, still.
0:42:16 > 0:42:19HE SIGHS
0:42:19 > 0:42:22And so little time left to do it in.
0:42:22 > 0:42:25I really feel for Matt, it's tough, physical work that he's been doing,
0:42:25 > 0:42:29and he's been working very long hours.
0:42:29 > 0:42:31He's the one that looks different, physically,
0:42:31 > 0:42:33because of the hard work.
0:42:40 > 0:42:42Opening nights are really important.
0:42:42 > 0:42:46They set the tone and the feel for a restaurant,
0:42:46 > 0:42:50and it's crucial to get them right.
0:42:50 > 0:42:52I'm always terrified at the openings of my restaurants,
0:42:52 > 0:42:55I worry endlessly.
0:42:55 > 0:42:58I think, "Have I forgotten something? Will anybody come?
0:42:58 > 0:43:01"Is this the restaurant that's going to fail?"
0:43:01 > 0:43:05I really hope Matt and Rich get the opening night they deserve.
0:43:05 > 0:43:08You really need nerves of steel to get through them.
0:43:13 > 0:43:16- On the corner there, mate? - Yeah, please. That's great.
0:43:16 > 0:43:2318 months ago, 7 Bone was just a twinkle in Matt and Rich's eyes.
0:43:23 > 0:43:24Tonight, they will get an idea
0:43:24 > 0:43:29if Southampton is ready for this new take on the burger restaurant.
0:43:32 > 0:43:33Eh...
0:43:33 > 0:43:35Two hours, 20 minutes.
0:43:36 > 0:43:40I don't think you can ever prepare yourself
0:43:40 > 0:43:43for how tiring the whole thing is.
0:43:43 > 0:43:45It's just unbelievably tough.
0:43:47 > 0:43:51I wish I could have enjoyed the journey from signing
0:43:51 > 0:43:54the lease through to actually opening a little bit more.
0:43:54 > 0:43:58It felt like a massive mountain to climb.
0:43:58 > 0:44:00It's like the first mountain's climbed
0:44:00 > 0:44:04and we're on our way up the other mountain
0:44:04 > 0:44:08and then we still don't know if it's going to work out.
0:44:11 > 0:44:14My hunch is we'll have over 200 people tonight.
0:44:14 > 0:44:18My goal is to make sure that we protect our reputation.
0:44:18 > 0:44:22I'm aiming for, Matt's aiming for exceptional, outstanding service.
0:44:24 > 0:44:27Rich has worked hard on marketing for the restaurant,
0:44:27 > 0:44:31and if it pays off, they'll be busy and need to be prepared.
0:44:35 > 0:44:39This is the big one - it's been announced, it's been advertised,
0:44:39 > 0:44:43there's a lot of word of mouth and they do need to get it right.
0:44:43 > 0:44:47They want, and need, to open 7 Bone with a bang.
0:44:50 > 0:44:55- Ready for your opening night? - Always!- I'm excited. Good!
0:44:55 > 0:44:56BELL RINGS
0:44:56 > 0:44:59This restaurant must persuade 270 people
0:44:59 > 0:45:04to spend at least £10 every week, just to break even.
0:45:05 > 0:45:08If they fail, Matt and Rich's dreams
0:45:08 > 0:45:11of growing a chain of restaurants will go down the drain.
0:45:14 > 0:45:16Welcome to 7 Bone.
0:45:21 > 0:45:24- Two more customers!- Table ten...
0:45:24 > 0:45:30- Hi, guys. Are we OK? - Steak, well done.
0:45:30 > 0:45:34- The evening gets off to a flying start.- Table 11...
0:45:34 > 0:45:39Customers do seem to be attracted by this new style burger bar.
0:45:39 > 0:45:44And if they have a good time, it will be great publicity for 7 Bone.
0:45:44 > 0:45:46It's six o'clock. They've been open for half an hour
0:45:46 > 0:45:50and there are only three empty tables, which is quite impressive.
0:45:50 > 0:45:52It's good to go. That's ready too.
0:45:54 > 0:45:57Did you want anything else? Any more drinks or anything?
0:45:59 > 0:46:01Mmm! That's lovely.
0:46:03 > 0:46:05Two Prince Charles, well done, yeah?
0:46:05 > 0:46:08All Matt and Rich's hopes for a full restaurant tonight seem to be
0:46:08 > 0:46:14coming true. In fact, they run the risk of being too popular.
0:46:14 > 0:46:16With only 44 covers in the restaurant,
0:46:16 > 0:46:19there are now more customers than seats.
0:46:19 > 0:46:22Waiting for a table, guys, yeah? Do you want to take...
0:46:22 > 0:46:24We're actually just waiting for somebody to come out, so do you
0:46:24 > 0:46:27want to come and stand by the side of the bar, if you want a drink?
0:46:27 > 0:46:29And if people have to wait for too long,
0:46:29 > 0:46:31they may leave and never come back.
0:46:31 > 0:46:33Guys, we've got ten people queueing at the moment,
0:46:33 > 0:46:36but I think they're just being seated, so...
0:46:36 > 0:46:40Let me double-check what's happening. Yes. That is the case.
0:46:40 > 0:46:42He's got that look on his face of blind panic.
0:46:42 > 0:46:45He's got a sort of rictus grin!
0:46:45 > 0:46:46Table three...
0:46:46 > 0:46:51With the restaurant so full, can they deal with the overcrowding?
0:46:51 > 0:46:53Yeah, I think Rich is under a bit of pressure.
0:46:53 > 0:46:56Let me just double-check. I think probably a 15, 20 minute wait.
0:46:56 > 0:46:59I think, girls, probably about 15 minutes, I'd say.
0:46:59 > 0:47:02I think it's really important that I just take a step back
0:47:02 > 0:47:04and let Rich deal with this situation.
0:47:04 > 0:47:06And see how he copes with it.
0:47:06 > 0:47:09Yes, just go into the bar, girls, and I'll be with you in a second.
0:47:09 > 0:47:12So we're just waiting for a table to come up. So...
0:47:12 > 0:47:15Good communication between front of house
0:47:15 > 0:47:17and the kitchen is now crucial.
0:47:19 > 0:47:21Three. Robert Johnson.
0:47:24 > 0:47:28We had a bit of a wave of a lot of people in, so it's been a bit manic.
0:47:28 > 0:47:29We're just waiting for some tables.
0:47:29 > 0:47:32We'd like to sit at a table and have a drink if we can.
0:47:32 > 0:47:34- We'll come back in a bit. - Yeah, come back in a bit.
0:47:34 > 0:47:36If their systems don't work flawlessly,
0:47:36 > 0:47:38they face a restaurant meltdown.
0:47:38 > 0:47:41We've got three at the bar waiting at the moment,
0:47:41 > 0:47:43so if you want to come in and wait at the bar?
0:47:44 > 0:47:47- It's table three, yeah?- Yeah.
0:47:47 > 0:47:51I don't know why that's done, but I think just write it down.
0:47:51 > 0:47:53Table number three, and we'll sort it out after the shift.
0:47:54 > 0:48:02- Can I have a Peter Green slider for table seven... something.- Why?
0:48:02 > 0:48:04Because one of the sides was wrong.
0:48:05 > 0:48:08- I've got one more order. - Ignore this. Ignore that.
0:48:11 > 0:48:15And as predicted, the tiny hatch is creating a real bottleneck.
0:48:16 > 0:48:19That hatch is going to get really over-used.
0:48:19 > 0:48:23It's the only way of these guys communicating back with the kitchen,
0:48:23 > 0:48:25as well as the kitchen putting food out for the restaurant.
0:48:25 > 0:48:28Dom, do you know where this is going?
0:48:28 > 0:48:31- And it's tucked away in the corner, as well.- Hang on, hang on.
0:48:31 > 0:48:35Matt and the kitchen staff are being put under huge pressure
0:48:35 > 0:48:38and are struggling to cope with the mistakes made by front of house.
0:48:38 > 0:48:40We can't seem to find who ordered it,
0:48:40 > 0:48:43cos everyone's pushed tables together.
0:48:43 > 0:48:46ALL TALK AT ONCE
0:48:46 > 0:48:48OK, table 13's waiting for pulled pork.
0:48:48 > 0:48:51It hasn't come through, darling. Have you put it in the till?
0:48:51 > 0:48:54- They ordered quite a while ago. - We haven't got any.
0:48:54 > 0:48:56Somebody cocked up, front of house.
0:48:56 > 0:48:59I think Rich is still playing catch-up.
0:48:59 > 0:49:02And that's meant that there have been more mistakes.
0:49:02 > 0:49:05Check the order time on that ticket. It's ten minutes.
0:49:05 > 0:49:07And because of that, there's a slight tension at the moment.
0:49:07 > 0:49:10Can you do it quick, cos they've been waiting 20 minutes.
0:49:10 > 0:49:13- It didn't come through. - Yeah, we're cooking it now.
0:49:13 > 0:49:16And the mistakes keep piling up.
0:49:16 > 0:49:20Table eight's got a burger and has got some food still to come.
0:49:20 > 0:49:22- The others have finished. - Table eight?
0:49:22 > 0:49:24It didn't come through to the kitchen.
0:49:24 > 0:49:28- This organising's- BLEEP- tonight. It's ridiculous.
0:49:28 > 0:49:32- They're just- BLEEP - everything up in here.
0:49:34 > 0:49:38The restaurant may be full, but the stress is really testing
0:49:38 > 0:49:39Matt and Rich's partnership.
0:49:41 > 0:49:43Mate, I know they've been waiting,
0:49:43 > 0:49:46but our burgers take a certain amount of time to cook.
0:49:46 > 0:49:51- If we don't get the order, we can't rush out the orders.- Give me a shout.
0:49:53 > 0:49:54- What the- BEEP.
0:49:56 > 0:49:58Do me a favour!
0:49:58 > 0:50:00Tempers are boiling over.
0:50:00 > 0:50:03- Why is there so much of a - BLEEP- up out there tonight?
0:50:03 > 0:50:06And out in the restaurant, I can hear an argument in the kitchen.
0:50:06 > 0:50:09I don't care if I make a mistake or don't make it.
0:50:09 > 0:50:12All I care about is the customers get their food on time
0:50:12 > 0:50:13and they get the right order.
0:50:13 > 0:50:17This is really unprofessional in front of staff and customers,
0:50:17 > 0:50:20and for the first time, I'm pleased that the hatch is so small.
0:50:20 > 0:50:24- I said cancel the Winner Winners... - The group by the window are leaving.
0:50:24 > 0:50:26- They want to say goodbye. - OK. All right, OK.
0:50:26 > 0:50:28I'll be back in...
0:50:32 > 0:50:34I really feel for Matt and Rich.
0:50:34 > 0:50:37This is not how they wanted their opening night to be.
0:50:41 > 0:50:43See you tomorrow, mate.
0:50:43 > 0:50:46But the evening has been a financial success.
0:50:46 > 0:50:51They've served 120 people and taken £1,500,
0:50:51 > 0:50:54more than half what they need per week to break even.
0:50:56 > 0:51:00- You had issues tonight. What were they?- I'm not too sure.
0:51:00 > 0:51:04It felt more disorganised than yesterday, definitely.
0:51:04 > 0:51:07But the mistakes and the row have left the boys feeling
0:51:07 > 0:51:08completely deflated.
0:51:08 > 0:51:11I want to remind them exactly what they've achieved
0:51:11 > 0:51:13and how far they've come.
0:51:13 > 0:51:15I always say to people that the opening night isn't
0:51:15 > 0:51:19the end of the journey, it's the beginning.
0:51:19 > 0:51:20- Yeah.- It's from this point onwards
0:51:20 > 0:51:22that things start to get interesting,
0:51:22 > 0:51:23but if you've got to this point
0:51:23 > 0:51:25and you've had the success that you've had,
0:51:25 > 0:51:27then it's a really fantastic start.
0:51:29 > 0:51:33I want to know from you that you think it's a huge achievement, though.
0:51:33 > 0:51:37- Simple question, Rich, was it a success tonight?- Absolutely.
0:51:37 > 0:51:39We achieved on the night a success, absolutely.
0:51:39 > 0:51:41Matt, was it a success tonight?
0:51:41 > 0:51:43It feels like the first step...
0:51:45 > 0:51:47..on a long journey, so...
0:51:47 > 0:51:52If I were you, I'd be a little bit more upbeat than that. High-five.
0:51:52 > 0:51:58- I mean, literally, high-five. - A bit sweaty.- Chef shake.
0:51:58 > 0:52:01I think you can do better than that. Come on, I want to see some love.
0:52:01 > 0:52:03Come on, mate.
0:52:04 > 0:52:08- Anyone fancy a burger?- You must be joking.- Shall we have a beer now?
0:52:08 > 0:52:11I'll have a beer, not a burger.
0:52:11 > 0:52:13I tell you what - this door...
0:52:13 > 0:52:14Push.
0:52:17 > 0:52:20I only hope that the interest in this cutting-edge burger bar
0:52:20 > 0:52:21doesn't tail off
0:52:21 > 0:52:25and Matt and Rich must work hard to really improve their service.
0:52:25 > 0:52:29In the restaurant world, it's so easy to get a bad reputation.
0:52:32 > 0:52:34CUSTOMERS CHATTER
0:52:34 > 0:52:35How are you doing, ladies? You OK?
0:52:35 > 0:52:37Over the next few weeks,
0:52:37 > 0:52:40Rich and the team work hard to smooth out the wrinkles.
0:52:40 > 0:52:42- Have you guys been here before?- No.
0:52:42 > 0:52:45Right, I'll just talk you through the menu quickly, OK?
0:52:45 > 0:52:46Russell's advice was great.
0:52:46 > 0:52:50He helped us very much with the sequence of service.
0:52:51 > 0:52:55As you get into a rhythm and the restaurant opens day in, day out,
0:52:55 > 0:52:57the service gets smoother, gets slicker
0:52:57 > 0:53:00and the staff get more experienced in doing what they're doing.
0:53:00 > 0:53:04The five that are waiting over at table 10, they're going now
0:53:04 > 0:53:06so they're going on table 12.
0:53:06 > 0:53:08Matt has trained up some new grill chefs
0:53:08 > 0:53:11so he no longer has to spend so much time in the kitchen.
0:53:23 > 0:53:25So how is the restaurant faring now?
0:53:25 > 0:53:28It's been a month since I was last in Southampton.
0:53:29 > 0:53:30Hi, Matt, how are you?
0:53:32 > 0:53:36- How's it going?- Good, thanks. - Very good to see you.
0:53:36 > 0:53:38I also want to find out if Matt and Rich
0:53:38 > 0:53:41have got over what happened on their opening night.
0:53:41 > 0:53:43The last time I was here,
0:53:43 > 0:53:46a little bit of tension. What was it in particular?
0:53:47 > 0:53:50It was the end of a very, very long week.
0:53:50 > 0:53:53You could see that tempers were really starting to build up.
0:53:53 > 0:53:55You could see it between the two of you?
0:53:55 > 0:53:57Just a gradual build up of pressure
0:53:57 > 0:54:01and then it probably slightly blew a little bit.
0:54:01 > 0:54:04In all honesty, I think we've benefitted from that happening,
0:54:04 > 0:54:06cos we slept on it and went, "What the hell are we doing?
0:54:06 > 0:54:07"Seriously?"
0:54:07 > 0:54:11A business is going to test your friendship from time to time.
0:54:11 > 0:54:13There are going to be ups and downs.
0:54:13 > 0:54:16We've come away and we've dealt with it like friends
0:54:16 > 0:54:20and partners and, actually, we've got a joint, shared responsibility.
0:54:20 > 0:54:24Exactly, the responsibility is not just to yourself.
0:54:24 > 0:54:26We become partners. It's a marriage!
0:54:26 > 0:54:29I think we've found partners in one another
0:54:29 > 0:54:31where we've got the right credentials
0:54:31 > 0:54:34to go into marriage together, in business terms,
0:54:34 > 0:54:35and make it a success,
0:54:35 > 0:54:38come out the other end with our friendship and our marriage...
0:54:38 > 0:54:40Our friendship still intact.
0:54:40 > 0:54:43Their business partnership may be working a lot better,
0:54:43 > 0:54:48but I'm really keen to find out if Matt and Rich are making any money.
0:54:48 > 0:54:51I get the impression that business is really good.
0:54:51 > 0:54:53It feels like a restaurant that's succeeding.
0:54:53 > 0:54:56- Is it?- It is.- Absolutely, yeah.
0:54:56 > 0:54:57I think if anybody would have offered us
0:54:57 > 0:54:59the position that we're in currently
0:54:59 > 0:55:02when we started, we would have snapped their hand off.
0:55:02 > 0:55:06They had calculated that they needed to take £2,700 per week
0:55:06 > 0:55:07just to break even.
0:55:07 > 0:55:09Are you beating your break even?
0:55:09 > 0:55:12- Yeah, we are.- By how much? What are you trading at at the moment?
0:55:12 > 0:55:15In terms of growth, we've seen in those first four weeks,
0:55:15 > 0:55:19the first week we achieved around 6.5k,
0:55:19 > 0:55:23- and the second week, that grew up to 7.5-8k.- Yeah.
0:55:23 > 0:55:27And, actually, in the final two weeks, last week just gone,
0:55:27 > 0:55:30we've seen just shy of 10k in terms of turnover.
0:55:30 > 0:55:33How many covers is that a week? Do you know off the top of your head?
0:55:33 > 0:55:34Probably just over 1,000 a week.
0:55:34 > 0:55:38You're serving 1,000 people a week, they're each spending £10-11,
0:55:38 > 0:55:41you've got a weekly revenue of 10,000, maybe 11,000 -
0:55:41 > 0:55:44you're on target for your first financial year...
0:55:44 > 0:55:47- Half a million.- ..for half a million pound revenue, exactly.
0:55:47 > 0:55:51For this little business here, this tiny little spot,
0:55:51 > 0:55:54on a rather uninspiring street in the suburbs of Southampton
0:55:54 > 0:55:57and you're turning over half a million pounds already.
0:55:57 > 0:56:00That's amazing success already,
0:56:00 > 0:56:03just in four weeks, basically, of trading.
0:56:03 > 0:56:05We've hopefully hit the jackpot.
0:56:09 > 0:56:13Here it is. A triple shop front, almost.
0:56:13 > 0:56:15'With a blueprint now established,
0:56:15 > 0:56:19'Matt and Rich now want to roll out the concept into a second unit.'
0:56:19 > 0:56:20Wow, it's huge.
0:56:20 > 0:56:22'They want their burger chain
0:56:22 > 0:56:24'stretching all along the south coast.'
0:56:24 > 0:56:26Speed is going to be absolutely key for us.
0:56:26 > 0:56:29Got to strike while the iron's hot, really.
0:56:29 > 0:56:31'Today, we've come to see a potential site in Bournemouth.'
0:56:31 > 0:56:33I'm just looking through here -
0:56:33 > 0:56:35you've got a beautiful parquet floor.
0:56:35 > 0:56:38You've got these great window frames at the back.
0:56:40 > 0:56:42'It's early days to be thinking of restaurant number two,
0:56:42 > 0:56:46'but these ambitious guys have got their heads screwed on,
0:56:46 > 0:56:48'so I've got my fingers crossed.'
0:56:48 > 0:56:50I'm incredibly proud of what you've achieved
0:56:50 > 0:56:52in a very short space of time.
0:56:52 > 0:56:55I think 7 Bone is clearly a huge success and so does Southampton,
0:56:55 > 0:56:57but I want you to remember something -
0:56:57 > 0:57:00you met 15 years ago playing football.
0:57:01 > 0:57:04You will have ups and downs and you will your fights
0:57:04 > 0:57:05and you will have your tussles,
0:57:05 > 0:57:07but I want you to remember your friendship
0:57:07 > 0:57:09and I want you to remember how you met
0:57:09 > 0:57:11and I want you to remember that with this ball,
0:57:11 > 0:57:14which I would like you to kick around that back yard
0:57:14 > 0:57:16at Southampton when you have the need to
0:57:16 > 0:57:18and when you need to let off a little bit of pressure.
0:57:18 > 0:57:20That's amazing.
0:57:20 > 0:57:22Group hug.
0:57:22 > 0:57:25I'm curious to know who's got the skills.
0:57:25 > 0:57:27Are we going to see some football skills?
0:57:27 > 0:57:31I don't think we've got the appropriate footwear on, have we?
0:57:31 > 0:57:33I knew you had it in you, Rich.
0:57:36 > 0:57:40They've come a very long way from where they were six months ago.
0:57:40 > 0:57:42They've come a very long way from where they were a month ago.
0:57:42 > 0:57:47These guys were hopefuls, they were ambitious, they had an idea,
0:57:47 > 0:57:50but now they are successful restaurateurs.
0:57:50 > 0:57:51In a very short space of time
0:57:51 > 0:57:54they've managed to achieve something quite remarkable.
0:57:58 > 0:58:00Next time I'm in the Cotswolds,
0:58:00 > 0:58:03trying to persuade farmer Dave to listen to my advice.
0:58:03 > 0:58:06I think you need to look at your customers first
0:58:06 > 0:58:07and your profit margin second.
0:58:07 > 0:58:09We'll see later, shall we?
0:58:09 > 0:58:12He wants to open a gastropub with girlfriend Debbie.
0:58:12 > 0:58:15Will their dream end in disaster?
0:58:15 > 0:58:16They don't realise!
0:58:16 > 0:58:19If we start to talk, maybe we might get out some food, OK?
0:58:19 > 0:58:22They open in an hour and a half and they've just left.