0:00:02 > 0:00:04The only thing that stands between success
0:00:04 > 0:00:06and failure at the moment is chance.
0:00:06 > 0:00:09'Many of us fantasise about opening our own restaurant
0:00:09 > 0:00:13'but, with restaurants up to three times more likely to fail
0:00:13 > 0:00:17'than any other business, it is not for the faint-hearted.'
0:00:17 > 0:00:20Opening a restaurant just to make money is wrong,
0:00:20 > 0:00:23but it's very important that it does make money.
0:00:23 > 0:00:24'I'm Russell Norman.
0:00:24 > 0:00:28'After years of dreaming, I set up a series of acclaimed restaurants that
0:00:28 > 0:00:30'now serve half a million customers a year
0:00:30 > 0:00:32'in the cut-throat London market.'
0:00:32 > 0:00:35I'd definitely say there are rules to opening
0:00:35 > 0:00:38and running a successful restaurant.
0:00:38 > 0:00:40You must know your numbers,
0:00:40 > 0:00:42you must do your research,
0:00:42 > 0:00:45you must be prepared to work very long hours.
0:00:45 > 0:00:47'Now I'm helping six first-timers,
0:00:47 > 0:00:51'gambling their life savings to start their own restaurant.'
0:00:51 > 0:00:54I've got no food and I'm opening in less than 48 hours.
0:00:54 > 0:00:56It is work in progress,
0:00:56 > 0:00:59but it needs to be work that ISN'T in progress quite soon.
0:00:59 > 0:01:04'From floor plans to finance and menus to marketing,
0:01:04 > 0:01:06'I'll have to shatter a few illusions.'
0:01:06 > 0:01:08I mean, this is cute, but very impractical.
0:01:08 > 0:01:11I'm going to have to show it to him. It's almost inedible.
0:01:11 > 0:01:14Well, what's the solution, Russell? Tell me. You get another plumber?
0:01:14 > 0:01:15That's exactly what you do.
0:01:15 > 0:01:19'Each of these plucky entrepreneurs is hoping their new venture
0:01:19 > 0:01:20'will give them a better life.'
0:01:20 > 0:01:23This is all mine, and isn't it gorgeous?
0:01:23 > 0:01:24Thank you.
0:01:24 > 0:01:27'But unless they get every detail spot on,
0:01:27 > 0:01:31'it could mean bankruptcy and personal disaster.'
0:01:31 > 0:01:34I'm scared now, yeah. I'm very scared.
0:01:36 > 0:01:41'This time, Italian hairdresser Tony dreams of opening Il Padrino,
0:01:41 > 0:01:45'a traditional Italian family-run restaurant in Gravesend.'
0:01:45 > 0:01:50For me, it is a dream, but it's a gamble as well. Especially at my age.
0:01:50 > 0:01:54'He and his family are laying £45,000 of their savings
0:01:54 > 0:01:55'on the line.'
0:01:55 > 0:01:59Because we are using the family money, it's got to work.
0:01:59 > 0:02:01'And with no restaurant experience...'
0:02:01 > 0:02:04If you can't guess the numbers that will walk through that door,
0:02:04 > 0:02:05what chance have I got?
0:02:05 > 0:02:07'..their lifelong dream,
0:02:07 > 0:02:11'their savings and this family's relationships are all at risk.
0:02:11 > 0:02:14'But Tony is not like anyone I've ever met in business.'
0:02:14 > 0:02:18- What you're doing now is bulldozing me.- It's got to be done my way.
0:02:18 > 0:02:21'Will this controlling patriarch relinquish his power
0:02:21 > 0:02:25'and allow the family to work together...'
0:02:25 > 0:02:27- Stop.- He doesn't ever listen.
0:02:27 > 0:02:30'..to get this restaurant open against all the odds?'
0:02:30 > 0:02:35If Russell came down today, trust me, he'd have a heart attack.
0:02:45 > 0:02:49There's a pizza revolution under way in the UK, marking a shift away
0:02:49 > 0:02:55from deep pan to the thin crusts of authentically Neapolitan pizzas.
0:02:55 > 0:02:59Focusing on freshness, simplicity and authenticity, pizzas
0:02:59 > 0:03:04are no longer only seen as junk food, but as a high-quality option.
0:03:09 > 0:03:11'It's this authenticity which Tony
0:03:11 > 0:03:14'and his family want to bring to Gravesend.
0:03:14 > 0:03:15'And I'm off to meet them.
0:03:17 > 0:03:19'Having moved to the UK in 1960,
0:03:19 > 0:03:21'Tony dreams of a restaurant
0:03:21 > 0:03:24'which recreates the food of his childhood.'
0:03:24 > 0:03:28My passion for food I think stems from when I was a child in Italy.
0:03:28 > 0:03:30I remember my grandmother, God rest her soul,
0:03:30 > 0:03:35actually making fresh pasta. You know, carrying on the tradition
0:03:35 > 0:03:37is very important to me.
0:03:37 > 0:03:41'After 35 years of running a successful hairdressing business,
0:03:41 > 0:03:44'Tony now wants to follow his passion.'
0:03:44 > 0:03:46If you ever do get the chance, go to Naples.
0:03:46 > 0:03:49I mean, that is the home of the pizza.
0:03:49 > 0:03:51The taste, everything they put on there,
0:03:51 > 0:03:54- that's what makes it taste good. - You're making me feel hungry.
0:03:54 > 0:03:58'But, at 62, he is also keen to provide a legacy for his family.'
0:03:58 > 0:04:04The idea is that obviously I'm going to start this, but I'm hoping
0:04:04 > 0:04:09the two boys coming into it, one day they can take it one step further.
0:04:09 > 0:04:12'Wife Megan seems to be a great cook,
0:04:12 > 0:04:17'but she's yet to convince Tony she is capable of crafting the menu.'
0:04:17 > 0:04:21Simple food, cooked really well, fresh ingredients -
0:04:21 > 0:04:23everything tastes amazing in Italy.
0:04:23 > 0:04:26'Daughter Michelina is her number-one fan.'
0:04:26 > 0:04:30Anyone that tries her food, they're obsessed with it.
0:04:30 > 0:04:34I'm really excited about bringing what we do at home
0:04:34 > 0:04:36into the restaurant.
0:04:36 > 0:04:40'But the family will have to work together to make this a reality.
0:04:40 > 0:04:44'And sons Enzo and Antonio have their reservations.'
0:04:44 > 0:04:46I've learned a hell of a lot from my dad,
0:04:46 > 0:04:50but he is a hard person to work for.
0:04:50 > 0:04:53He's very, very hard-headed, very stubborn.
0:04:53 > 0:04:58It is literally his way or no way. There is no other option.
0:04:58 > 0:05:00It's just him, that's what he's like.
0:05:00 > 0:05:04He just likes arguing, he likes to think he knows best.
0:05:04 > 0:05:06I think Michelina calls him Caesar.
0:05:08 > 0:05:10That's not what I call him!
0:05:13 > 0:05:18'Gravesend may be just a short train ride from my London restaurants,
0:05:18 > 0:05:22'but this small commuter town feels worlds away.
0:05:22 > 0:05:25'With a higher-than-average unemployment rate,
0:05:25 > 0:05:28'business here is not booming.'
0:05:28 > 0:05:30From what I've seen so far, it's run down,
0:05:30 > 0:05:34businesses aren't thriving, there are a few places that have closed.
0:05:34 > 0:05:37I'd be nervous about opening a restaurant here.
0:05:37 > 0:05:41'But as a long-standing business owner in the town,
0:05:41 > 0:05:44'Tony at least has a head start knowing the area and its people.
0:05:46 > 0:05:48'So today is about me getting to grips with
0:05:48 > 0:05:50'the nuts and bolts of this business.'
0:05:52 > 0:05:56- Hello, Tony. Pleased to meet you. - Pleased to meet you too.
0:05:56 > 0:05:59Megan, I'm Russell. How are you?
0:05:59 > 0:06:01'First up, the food.'
0:06:01 > 0:06:03- So what is on the menu? - It's going to be a pizzeria.
0:06:03 > 0:06:07So what you're thinking of serving is simple Italian, is that right?
0:06:07 > 0:06:10- Yes.- I think the nearest pizzeria which has a wood oven,
0:06:10 > 0:06:14I think it's in Maidstone, which is about 15, 18 miles away.
0:06:14 > 0:06:18Your wood-burning oven, is this something that you're very keen on?
0:06:18 > 0:06:20- That's going to be the main feature. - That's going to be your USP.
0:06:20 > 0:06:22Yeah, basically.
0:06:22 > 0:06:25'It's great that they're not going to stray too far
0:06:25 > 0:06:28'from Neapolitan pizza as their core food offer.'
0:06:28 > 0:06:32It sounds great, I'm getting hungry already.
0:06:32 > 0:06:34'Tony's heritage will underpin this,
0:06:34 > 0:06:36'and can only add value to the business.
0:06:38 > 0:06:39'It's early summer,
0:06:39 > 0:06:43'and Tony has set himself a deadline of 10 weeks to transform this
0:06:43 > 0:06:47'hair salon into a bustling, traditional Italian trattoria.'
0:06:49 > 0:06:55This is all coming down here. Behind it, there is actually old red bricks.
0:06:55 > 0:06:58- Really?- Do you remember that time we went to Rome, to the Colosseum,
0:06:58 > 0:06:59we came out of there.
0:06:59 > 0:07:03We were just walking down the road and we saw just a little place,
0:07:03 > 0:07:08we saw the old red bricks, with the fake marble done up the wall.
0:07:08 > 0:07:10I thought about it straight away,
0:07:10 > 0:07:13and I thought, if we're going to do a restaurant, that's what I want to do.
0:07:13 > 0:07:17This is the worktop which I want to put on the counter.
0:07:17 > 0:07:20That's too patterned.
0:07:20 > 0:07:24- Sorry?- It's too patterned. - But I like it.
0:07:24 > 0:07:27- Is it the first time you've seen it, Megan? Is it really?- Yes.
0:07:27 > 0:07:30- When did you buy it, Tony? - I bought this about three weeks ago.
0:07:30 > 0:07:34- Three weeks. - I've actually had it cut to size.
0:07:34 > 0:07:36So it's going to be this one.
0:07:36 > 0:07:40Sounds like you are telling people already that it's going to be
0:07:40 > 0:07:42this way, and it's my way or the highway.
0:07:42 > 0:07:44Yeah, basically.
0:07:44 > 0:07:47'It's good that he has a strong vision for the decor,
0:07:47 > 0:07:51'but I'm clearly going to have my work cut out with Tony.
0:07:51 > 0:07:54'I'm beginning to understand why he's calling the restaurant
0:07:54 > 0:07:56'Il Padrino. It means "the godfather".
0:08:01 > 0:08:04'Before I even consider opening a new restaurant,
0:08:04 > 0:08:07'I stalk the location night and day.
0:08:07 > 0:08:08'It can provide you with vital
0:08:08 > 0:08:12'information about your potential customers.'
0:08:12 > 0:08:14When you go out, what sort of food do you like to eat?
0:08:14 > 0:08:17Well, we like Italian.
0:08:17 > 0:08:19So, if I was to tell you there's another Italian
0:08:19 > 0:08:22opening in Gravesend, is that a good thing?
0:08:22 > 0:08:25I think it's a good thing, definitely.
0:08:25 > 0:08:28What about Italian food, is that represented at all?
0:08:28 > 0:08:30No, it's not, in this area.
0:08:30 > 0:08:34'Gravesend is well served by pizza takeaways,
0:08:34 > 0:08:38'but of the 50 restaurants in town there is only one other Italian.'
0:08:38 > 0:08:42I think he could do well, because they've done it up nicely here.
0:08:42 > 0:08:44So there is a call for good restaurants in Gravesend.
0:08:44 > 0:08:48This is probably the best part of the area, because you've got
0:08:48 > 0:08:52the main car park - everyone, to go to town, parks and walks past.
0:08:52 > 0:08:55- I see.- So you get a lot of passing trade.- Great.
0:08:55 > 0:08:58There's a lot of potential round here.
0:08:58 > 0:09:02'And with a £75 million regeneration project under way,
0:09:02 > 0:09:06'this will bring more customers and more restaurants to the area.
0:09:06 > 0:09:09'Tony should get in on the act now.
0:09:09 > 0:09:11'He owns this building,
0:09:11 > 0:09:14'giving him freedom to build the restaurant of his dreams.
0:09:14 > 0:09:16'To keep money coming in,
0:09:16 > 0:09:20'the hairdressing business is now in leased premises next door,
0:09:20 > 0:09:22'so I need to find out who will be doing what
0:09:22 > 0:09:24'in the family restaurant.'
0:09:24 > 0:09:26Is the idea that you're in charge, you're the host?
0:09:26 > 0:09:29I don't really see myself as working here full-time.
0:09:29 > 0:09:31You see it as a family business?
0:09:31 > 0:09:34- Yes, I hope it's going to be a family business.- Who's going to run it?
0:09:34 > 0:09:38- One of the boys. - And what will Megan be doing?
0:09:38 > 0:09:40What will you be doing, Megan?
0:09:40 > 0:09:43Hopefully I'll be going over the menus with the chef.
0:09:43 > 0:09:45Megan, why do you say hopefully?
0:09:45 > 0:09:50- If anyone knows Tony, he changes his mind all the time.- Oh, really?
0:09:51 > 0:09:54'Eldest son Antonio has been managing the family
0:09:54 > 0:09:57'hairdressing business for 15 years.'
0:10:00 > 0:10:02Antonio, how are you? Good to meet you finally.
0:10:02 > 0:10:05I've been with Dad, and he's been telling me
0:10:05 > 0:10:07the plans for the restaurant next door.
0:10:07 > 0:10:11I just wondered what your thoughts are about your involvement
0:10:11 > 0:10:12next door in the restaurant.
0:10:12 > 0:10:16Right, well, can I ask you what he said, first of all?
0:10:16 > 0:10:19Well, he's told me you're going to be running the joint,
0:10:19 > 0:10:21you're the main man. Is that not the case?
0:10:21 > 0:10:26Well, I don't really want to run the actual restaurant
0:10:26 > 0:10:29from the managerial side of things,
0:10:29 > 0:10:34because I know how hard my dad is to work under.
0:10:34 > 0:10:37I'm not saying that he's impossible,
0:10:37 > 0:10:40but he's kind of sort of close to that.
0:10:40 > 0:10:43'I'm alarmed the family all have such different
0:10:43 > 0:10:45'views on what their roles will be.
0:10:45 > 0:10:48'Good communication is vital to the running of any business,
0:10:48 > 0:10:51'but these guys are chaotic and confused.
0:10:51 > 0:10:54'So I've called a family meeting.'
0:10:54 > 0:10:57This is going to be a family restaurant, is that right?
0:10:57 > 0:10:59- Is everyone agreed with that?- Yes.
0:10:59 > 0:11:03I would just preferably like to work there,
0:11:03 > 0:11:06but not actually manage the restaurant.
0:11:06 > 0:11:09My brother doesn't want to manage it, I don't want to manage it,
0:11:09 > 0:11:13because there's no getting through to him. He doesn't listen.
0:11:13 > 0:11:18His idea of a family restaurant is he's in charge
0:11:18 > 0:11:21and you do what I tell you.
0:11:21 > 0:11:25Tony, you tell me your wife may or may not have
0:11:25 > 0:11:26involvement in the kitchen.
0:11:26 > 0:11:29When I was speaking to these guys earlier, they were saying to me
0:11:29 > 0:11:31that Megan is going to be the one writing the recipes.
0:11:31 > 0:11:33I haven't listened to this lot
0:11:33 > 0:11:36because they really haven't got a clue about the business.
0:11:36 > 0:11:37The other day, when Mum said...
0:11:37 > 0:11:40She got excited, she made this really nice dish for you,
0:11:40 > 0:11:42she said, "What about this in the restaurant?"
0:11:42 > 0:11:45And you went, "You're having nothing to do with it."
0:11:45 > 0:11:48The whole point of this - you know, we're just starting the restaurant.
0:11:48 > 0:11:50Not really.
0:11:50 > 0:11:53You're two months from opening, that's hardly just starting.
0:11:53 > 0:11:56How can it be a family restaurant where everybody's input is valid,
0:11:56 > 0:11:59and yet on the other hand, Tony, there's you saying,
0:11:59 > 0:12:01"Well, actually, I'll listen,
0:12:01 > 0:12:03"but I'm the one who makes the decisions"?
0:12:03 > 0:12:06Together, I think we could pull it off
0:12:06 > 0:12:09and make it work really well, but you just need to listen to us.
0:12:09 > 0:12:12You know, you have an opportunity to do something fantastic,
0:12:12 > 0:12:14for lots of reasons.
0:12:14 > 0:12:15But, just one second, but...
0:12:15 > 0:12:19You also have the potential to screw it all up unless you
0:12:19 > 0:12:23involve these guys and allow them to have an input into it too.
0:12:23 > 0:12:26Tony is definitely the biggest challenge here, there's no question.
0:12:26 > 0:12:30Really great kids, really motivated, fantastic space.
0:12:30 > 0:12:33Good idea - wood-fired oven, traditional Italian,
0:12:33 > 0:12:36not too fancy, right for the area.
0:12:36 > 0:12:38Tony is the fly in the ointment.
0:12:40 > 0:12:42'With the family at cross purposes,
0:12:42 > 0:12:45'I'm hoping Tony is clearer about his finances.'
0:12:47 > 0:12:50The way that businesses generally, but particularly the way
0:12:50 > 0:12:53restaurant businesses start is usually with a business plan.
0:12:53 > 0:12:58And I'm wondering whether I'll be able to see your business plan.
0:12:58 > 0:13:00- At the moment, no.- Right.
0:13:00 > 0:13:03You know, you need some realistic timescales,
0:13:03 > 0:13:06you need some realistic figures, you need to start thinking
0:13:06 > 0:13:09about the money that this business is going to make, and whether that
0:13:09 > 0:13:12works for you in terms of the money you're going to spend to run it.
0:13:12 > 0:13:14I want this restaurant to be a success.
0:13:14 > 0:13:18I really want it to be a success.
0:13:18 > 0:13:22- We're not just jumping into it, this is the thing.- It feels like it.
0:13:22 > 0:13:26- At the moment, I don't think the time is right.- You're so slippery.
0:13:26 > 0:13:29- You make me sound like Arthur Daley, for God's sake.- No, like an eel.
0:13:29 > 0:13:33What I've seen today is there is a long way to go.
0:13:33 > 0:13:37- What worries me is there is only 10 weeks.- Maybe longer.
0:13:37 > 0:13:39You've got that luxury in that you don't have rent to pay,
0:13:39 > 0:13:42so you can make that period longer and longer, but you could also
0:13:42 > 0:13:45make it longer and longer and longer and longer
0:13:45 > 0:13:46so it ends up being next year
0:13:46 > 0:13:50and you end up running out of money, because you haven't prepared.
0:13:51 > 0:13:53It's much worse than I thought.
0:13:53 > 0:13:56Tony's financial planning is absolutely non-existent.
0:13:56 > 0:13:57Without intervention,
0:13:57 > 0:14:02this restaurant runs the real risk of failing before it's even open.
0:14:02 > 0:14:07But you know what? As stubborn as he is, I think I can match him.
0:14:07 > 0:14:09And I'm actually looking forward to it.
0:14:09 > 0:14:12'After just one day, the problems are clear.
0:14:12 > 0:14:15'I need to tackle the staffing structure, the menu,
0:14:15 > 0:14:18'and most importantly Tony's planning - or lack of it.
0:14:18 > 0:14:22'I think the way to do this is through his family,
0:14:22 > 0:14:26'but if he doesn't listen, his dream could turn into a nightmare.
0:14:32 > 0:14:37'What encourages me is that Tony's core food offer has exploded
0:14:37 > 0:14:39'in popularity in Britain
0:14:39 > 0:14:42'since Pizza Express opened its doors in 1965.
0:14:45 > 0:14:49'Cheap base ingredients of flour, water and salt
0:14:49 > 0:14:51'also make this a lucrative market.
0:14:51 > 0:14:53'Charging £8 for a basic margarita
0:14:53 > 0:14:58'when it costs only one pound to make means a 700% mark-up for Tony.
0:14:58 > 0:15:03'And with sales reaching a whopping £700 million last year,
0:15:03 > 0:15:05'Italian food is big business.
0:15:05 > 0:15:10'But Tony has to get the basics right before he can even begin
0:15:10 > 0:15:12'to stand out from the crowd.
0:15:14 > 0:15:18'At the moment, nobody can agree on who is doing what.
0:15:19 > 0:15:22'It's my second day, and my priority is staffing.'
0:15:23 > 0:15:26In order to see how they operate, I'm going to give them
0:15:26 > 0:15:28a very simple food business to run.
0:15:28 > 0:15:32I'm giving them an ice-cream cart for the day. I've got two carts.
0:15:32 > 0:15:35Tony is going to run one and the kids are going to run the other.
0:15:35 > 0:15:38I just need to see how they cope, and in particular
0:15:38 > 0:15:41I need to see how the kids fare without Tony around.
0:15:41 > 0:15:43How hard can it be?
0:15:43 > 0:15:46So, the experiment I've lined up for this afternoon involves you,
0:15:46 > 0:15:51Tony, running a very simple and very small food business.
0:15:51 > 0:15:54You won't have anybody else with you, it will be you and you alone.
0:15:54 > 0:15:59And that business is situated just behind us. It's an ice-cream cart.
0:15:59 > 0:16:03'By forcing Tony to work on his own,
0:16:03 > 0:16:06'I want him to realise he can't do everything himself.'
0:16:06 > 0:16:08What your dad doesn't know is that
0:16:08 > 0:16:13- I've got an identical ice-cream cart set up for you three.- Wow!
0:16:13 > 0:16:16And I'm going to ask you to do exactly the same as what I've just
0:16:16 > 0:16:18asked your dad to do.
0:16:18 > 0:16:21'Both teams have been given prime spots 200 metres apart
0:16:21 > 0:16:23'in the town centre.'
0:16:23 > 0:16:28I feel like a right twit trying to sell ice cream.
0:16:28 > 0:16:31'As budding restaurateurs, I'm looking for confidence,
0:16:31 > 0:16:34'initiative and good communication.'
0:16:34 > 0:16:37So, let the ice-cream selling commence!
0:16:37 > 0:16:38HE TOOTS HORN
0:16:38 > 0:16:42Cool yourself down with some traditional ice cream here today.
0:16:42 > 0:16:46Guys, can I interest you in traditional ice cream?
0:16:47 > 0:16:50Traditional ice cream, guys.
0:16:50 > 0:16:53- Thank you, have a good day. - Enjoy, madam, have a lovely day.
0:16:53 > 0:16:58- Chocolate heaven, mint chocolate chip.- Wow, it's pretty!- Enjoy that.
0:17:04 > 0:17:09Cool yourself down today with some traditional ice cream. Ice cream.
0:17:11 > 0:17:13Madam, would you like to try some traditional ice cream?
0:17:13 > 0:17:16Yes, it's all going really well in quite a short space of time.
0:17:16 > 0:17:18Antonio is the natural leader, I think.
0:17:18 > 0:17:21Sir, would you like a taste of ice cream today?
0:17:21 > 0:17:25It's going good. Like any business, you've got to work at it.
0:17:25 > 0:17:28So just got to get stuck in and give it your best shot, really.
0:17:28 > 0:17:30'I'm keen to see
0:17:30 > 0:17:34'if Tony is embracing the challenge with quite as much enthusiasm.'
0:17:34 > 0:17:38I can see Tony, I can see that he's standing quite defiantly,
0:17:38 > 0:17:42his body language is combative, it's not welcoming.
0:17:42 > 0:17:45He doesn't look like someone who wants to sell ice creams!
0:17:46 > 0:17:49- How are you? - Russell, don't talk to me.
0:17:49 > 0:17:53You've got a great little set-up here. Have you got your prices up?
0:17:53 > 0:17:57- One pound and two pounds. - It doesn't say what it's for though.
0:17:57 > 0:18:01- It just says one pound and two pounds.- I'm not an ice-cream man.
0:18:01 > 0:18:05- It's just two prices, it doesn't say!- Which one do you want?
0:18:05 > 0:18:08What does it mean, though? Am I the first person?
0:18:08 > 0:18:11You're the first person to be picky, yes.
0:18:11 > 0:18:14To be honest, you picked the wrong guy to sell this.
0:18:14 > 0:18:17As I said to you, my sons are going to run it.
0:18:17 > 0:18:19They're the ones that are actually going to be doing it.
0:18:19 > 0:18:24Last time we spoke, I think it's fair to say that that wasn't clear.
0:18:24 > 0:18:27I think the best thing you can do is actually ask them.
0:18:27 > 0:18:29I've sort of made my own mind up, actually,
0:18:29 > 0:18:33probably after the last day of talking to yourself.
0:18:33 > 0:18:37Purely because I just felt that I wanted to work together a bit more
0:18:37 > 0:18:40with the family, and I guess I was kind of missing
0:18:40 > 0:18:44the concept of what we were doing, was a family business.
0:18:44 > 0:18:48The idea of co-managing it together, sharing the load,
0:18:48 > 0:18:50is much more appealing, definitely to myself,
0:18:50 > 0:18:53rather than taking it all on board, me just having to deal...
0:18:53 > 0:18:56- With our dad. - I didn't want to say that!
0:18:56 > 0:19:00'This is a good start, but I think sharing the management role
0:19:00 > 0:19:03'with younger brother Enzo is a mistake.
0:19:03 > 0:19:07'A restaurant needs one manager, and that should be Antonio.'
0:19:11 > 0:19:15Hello? I'm still here, you should have been here at 10 o'clock.
0:19:15 > 0:19:18You're not here, so where the hell are you?
0:19:18 > 0:19:20'It's day one of the refit,
0:19:20 > 0:19:23'and Tony's builders are already four hours late.'
0:19:23 > 0:19:24That's very good.
0:19:24 > 0:19:27You were supposed to be here at 10 o'clock.
0:19:27 > 0:19:29'Summer is a good time for eating out.
0:19:29 > 0:19:33'To make the most of it, Tony needs to stick to schedule.'
0:19:33 > 0:19:36So what I'm saying to you is, don't bother coming,
0:19:36 > 0:19:39I'll get someone else to do it and you get yourself another job.
0:19:41 > 0:19:44'True to form, with the help of his sons,
0:19:44 > 0:19:47'Tony decides to start the job himself.'
0:19:49 > 0:19:52There we go. Here's the magic bricks. Look at that.
0:19:55 > 0:19:58'I'm pleased to see Tony is taking control of the project.'
0:19:58 > 0:20:00Give it us here.
0:20:00 > 0:20:03'I hope he's tackled his finances with equal gusto.'
0:20:05 > 0:20:07Well done.
0:20:11 > 0:20:14'It's a huge risk to start building a restaurant
0:20:14 > 0:20:17'without doing your sums. I've turned down many premises
0:20:17 > 0:20:19'because the numbers simply didn't add up.'
0:20:21 > 0:20:24Until you know whether a restaurant concept is a profitable one,
0:20:24 > 0:20:28you're wasting your money and time. The numbers never lie.
0:20:28 > 0:20:32'Before we go any further, I need to know whether Tony's numbers
0:20:32 > 0:20:36'stack up, as unlike him I'm not prepared to leave it to chance.'
0:20:36 > 0:20:41- Hello, Tony, hello, Megan. - Hello, how are you?- Nice to see you.
0:20:41 > 0:20:44And you've started, my goodness.
0:20:44 > 0:20:46Tony, the thought that occurs to me, looking round at this
0:20:46 > 0:20:50impressive start to your building works, is that you've pressed
0:20:50 > 0:20:54the green button, you're going ahead with building the restaurant,
0:20:54 > 0:20:57so you've done your numbers and you know it's going to be a goer.
0:20:57 > 0:20:58I'll be honest, I haven't.
0:20:58 > 0:21:02'I need to get Tony thinking like a professional restaurateur.'
0:21:02 > 0:21:06I can't discuss those figures because I really don't know what they are.
0:21:06 > 0:21:09Well, that's the thing. You should know what they are.
0:21:09 > 0:21:12You can guess at these figures. Basically, that's all it is.
0:21:12 > 0:21:15But you have more than one chance of guessing.
0:21:15 > 0:21:18You can guess in a pessimistic way, you can guess in a realistic way,
0:21:18 > 0:21:20and you can guess in an optimistic way.
0:21:20 > 0:21:23And you can put those three separate guesses through the grinder
0:21:23 > 0:21:24and see what happens at the end.
0:21:24 > 0:21:26So with all those three guesses,
0:21:26 > 0:21:29basically that's all it is, guess, guess, guess.
0:21:29 > 0:21:34If your pessimistic guess gives you a figure in your hypothetical week
0:21:34 > 0:21:38that enables you to run the business profitably
0:21:38 > 0:21:40then you're in a good place.
0:21:40 > 0:21:43'Even basic figures from Tony would allow me
0:21:43 > 0:21:46'to calculate a simple revenue projection.'
0:21:46 > 0:21:49Have you worked out what your average customer will spend?
0:21:49 > 0:21:51A meal for two on a Wednesday evening, for example?
0:21:51 > 0:21:56- Basically I think you're going to be looking at about 40, maybe.- For two.
0:21:56 > 0:22:01- So about £20 a head. What did you decide in terms of covers?- 36.
0:22:01 > 0:22:04'By multiplying the number of customers you will have
0:22:04 > 0:22:07'in a bad week by the predicted spend per head,
0:22:07 > 0:22:11'you can work out your takings in a worst-case scenario.'
0:22:11 > 0:22:14So, with your first set of figures,
0:22:14 > 0:22:19your weekly revenue projections...
0:22:21 > 0:22:28..come out at 4,470. Remember, that's your pessimistic projection.
0:22:28 > 0:22:33Which I imagine enables you to operate this business at a profit.
0:22:33 > 0:22:35I am actually quite pleased to see it,
0:22:35 > 0:22:38- because I don't know what you've got in your head.- These drawings?
0:22:38 > 0:22:42- No, no, it's actually on paper.- It's not paper, it's on a board, actually.
0:22:42 > 0:22:47I'm glad that he finally came round to the conclusion that what
0:22:47 > 0:22:50we were looking at was a business that was viable.
0:22:53 > 0:22:56One of the keys to the success of my restaurants is my customers
0:22:56 > 0:22:59know what to expect when they walk through the door.
0:22:59 > 0:23:03Having a clear vision of the menu from the start
0:23:03 > 0:23:04and sticking to it is vital.
0:23:04 > 0:23:07Your customers need to know what sets you apart
0:23:07 > 0:23:09and what your restaurant stands for.
0:23:11 > 0:23:15'What will give Il Padrino the edge are its wood-fired pizzas
0:23:15 > 0:23:18'and Megan's traditional Italian recipes.
0:23:18 > 0:23:21'As the cook of the house, Megan is best placed to be in charge
0:23:21 > 0:23:25'of the menu, but Tony is still not keen on her being involved.
0:23:25 > 0:23:29'In order to try to convince him, I've set up a little test.
0:23:29 > 0:23:34'I've invited him to have lunch with me at one of my restaurants.
0:23:34 > 0:23:38'But what Tony doesn't know is Megan will be cooking his lunch.'
0:23:39 > 0:23:41Today, by putting Megan in the kitchen,
0:23:41 > 0:23:44giving her the opportunity to put one of her dishes
0:23:44 > 0:23:47on the specials board, I'm going to get an opportunity to see
0:23:47 > 0:23:51whether Tony sees her dishes as being of restaurant quality.
0:23:53 > 0:23:56- How are you? Nice to see you. - So how long has this one been here?
0:23:56 > 0:23:58- This is only a year old.- Really?
0:24:01 > 0:24:04We're going to put cherry tomatoes in there as well, yeah?
0:24:04 > 0:24:07'Working with my chef director, Tom, Megan combines her family's
0:24:07 > 0:24:11'favourite, Nonna's tomato sauce, with sausage and polenta,
0:24:11 > 0:24:14'to create an Italian feast.'
0:24:14 > 0:24:16I'm looking forward to this.
0:24:16 > 0:24:20'Megan's tomato sauce is a modified version of a classic,
0:24:20 > 0:24:23'passed down through generations of Tony's family.'
0:24:23 > 0:24:25I'll start whizzing these up.
0:24:25 > 0:24:29'One of the secrets is the use of home-made garlic oil.'
0:24:29 > 0:24:31Yes, I don't want it burned.
0:24:31 > 0:24:34'Megan steeps a few cloves of garlic in olive oil
0:24:34 > 0:24:37'for several weeks, which really infuses it with flavour.'
0:24:37 > 0:24:42I think it's delicious. With the sausages, the polenta -
0:24:42 > 0:24:44winner.
0:24:44 > 0:24:46- Hi, how are we going? - Good, we're ready.
0:24:46 > 0:24:49We're going to have the special, the sausage ragout.
0:24:49 > 0:24:51And were going to have the fritto misto.
0:24:53 > 0:24:57OK, table 30, one fritto misto and we've got one of our specials, OK?
0:24:57 > 0:25:03Brilliant. Tony's on table 30, so I think that's his.
0:25:03 > 0:25:04In terms of authenticity,
0:25:04 > 0:25:07do you think it is important to have a chef who is Italian?
0:25:07 > 0:25:11I'll let you know after the meal. Is your chef Italian?
0:25:11 > 0:25:12My chef is not Italian.
0:25:16 > 0:25:17Beautiful.
0:25:24 > 0:25:28'With so many high-street Italian restaurants offering the same
0:25:28 > 0:25:30'generic dishes, being authentic
0:25:30 > 0:25:34'and original is a way for Il Padrino to really stand out.'
0:25:34 > 0:25:36So, pizza is obviously very important.
0:25:36 > 0:25:42We don't have a wood-fired oven, we have just a little gas-fire job.
0:25:42 > 0:25:44It's quite nice.
0:25:44 > 0:25:48Before it gets cold, just as an experiment, tell me how the sauce
0:25:48 > 0:25:52on this dish compares to Megan's sauce, for example.
0:25:52 > 0:25:56Because I know the kids said she makes a fantastic sauce that
0:25:56 > 0:25:58goes with pasta or lasagne.
0:26:00 > 0:26:02It's very good.
0:26:03 > 0:26:07- And your chef prepared this? - Our chef prepared this.
0:26:07 > 0:26:11He's made a bloody good job. You've got a really good chef.
0:26:11 > 0:26:14Make sure you keep hold of him.
0:26:14 > 0:26:18Tony, we've eaten the food, happy with the authenticity?
0:26:18 > 0:26:22- Mm-hmm.- Let's go meet the chefs. - I'd love to meet the chefs.
0:26:22 > 0:26:24'Tony is clearly impressed by the food,
0:26:24 > 0:26:29'but will he still admit it when he finds out who my chef is?'
0:26:29 > 0:26:33Chef? Come out for me, please.
0:26:35 > 0:26:39- Tony.- How did you like the food?
0:26:39 > 0:26:43- How did you get here?- Surprise! - Surprise? This is a shock.
0:26:43 > 0:26:45OK. You had some food upstairs
0:26:45 > 0:26:48that I think you were quite impressed with.
0:26:48 > 0:26:51I was very impressed. I think the sauce was very good.
0:26:51 > 0:26:55- I guess that's yours.- That's my sauce.- Megan was the chef.
0:26:55 > 0:26:57Megan came in this morning,
0:26:57 > 0:26:59she spent the whole day preparing that dish.
0:26:59 > 0:27:02So what is it that you want me to say?
0:27:02 > 0:27:06I want you to say that you trust Megan, that you believe that she
0:27:06 > 0:27:12knows a great deal more about food, authenticity, and in particular
0:27:12 > 0:27:15Italian cooking than you do, and therefore, as a family-run business,
0:27:15 > 0:27:19the person within the family that is best qualified to do that is Megan.
0:27:19 > 0:27:22- Right.- That's what I want you to commit to.
0:27:22 > 0:27:26She's going to say, you know, look, we're going to have this dish,
0:27:26 > 0:27:31- that dish.- I have a lot of say. - In the cooking side of it, yes.
0:27:31 > 0:27:37- Nothing else.- Progress! Fantastic. I think we have an agreement.
0:27:37 > 0:27:40I'm really pleased. I really had a good day,
0:27:40 > 0:27:44it was really an eye-opener to work in a professional kitchen.
0:27:44 > 0:27:45I really enjoyed it.
0:27:45 > 0:27:48What I don't understand is why Tony makes it so difficult for himself.
0:27:48 > 0:27:52It could be really easy, he's got everything around him that he needs.
0:27:52 > 0:27:54He's got a family that are keen and enthusiastic,
0:27:54 > 0:27:57a site for the restaurant, a really good idea,
0:27:57 > 0:28:01and a wife that loves food and is used to preparing food
0:28:01 > 0:28:04and will engage with the chef, and engage with the kitchen and
0:28:04 > 0:28:07the menu, and yet he seems to want to make it difficult for himself.
0:28:10 > 0:28:15'Summer is slipping by, and Tony's deadline is looming.
0:28:15 > 0:28:18'But there is little progress at the restaurant.'
0:28:18 > 0:28:22Russell asked me last time to sit down and do a plan.
0:28:22 > 0:28:27Have I done that plan? Nope. I've actually stuck to my guns.
0:28:27 > 0:28:28We know what we're doing,
0:28:28 > 0:28:32so there's no need for me to sit down and write things on paper.
0:28:32 > 0:28:35'Poor planning always leads to delays, and in this business
0:28:35 > 0:28:37'delays mean loss of revenue.
0:28:37 > 0:28:39'If Tony doesn't change his ways,
0:28:39 > 0:28:42'he will miss his end-of-summer deadline.
0:28:45 > 0:28:48'A restaurant, like any business, needs a strong leader.
0:28:48 > 0:28:50'It can be the chef, the owner, the manager,
0:28:50 > 0:28:53'but it must be just one person.'
0:28:53 > 0:28:55Too many cooks can definitely spoil the broth.
0:28:57 > 0:29:00'Tony has made it clear that when he eventually gets the restaurant
0:29:00 > 0:29:03'open, he will not be in charge of running it.
0:29:03 > 0:29:05'From what I saw during the ice-cream task,
0:29:05 > 0:29:08'this family has only one candidate.'
0:29:08 > 0:29:12The situation at Il Padrino at the moment is too vague for my liking.
0:29:12 > 0:29:15Antonio is going to share responsibility with Enzo,
0:29:15 > 0:29:18but Antonio needs to take charge.
0:29:18 > 0:29:21'But running a restaurant is completely different
0:29:21 > 0:29:22'to cutting hair.
0:29:22 > 0:29:25'If Antonio is going to have any hope of managing Il Padrino,
0:29:25 > 0:29:29'he needs to start with the very basics - waiting on tables.'
0:29:31 > 0:29:32This is Antonio.
0:29:32 > 0:29:35'So I've sent Antonio to Quo Vadis,
0:29:35 > 0:29:37'one of the top 25 restaurants in the country.'
0:29:39 > 0:29:41You've got another table now.
0:29:41 > 0:29:44'Under the watchful eye of general manager Jon Spiteri
0:29:44 > 0:29:48'and his son Fin, Antonio will learn how front of house works.'
0:29:48 > 0:29:51Hello, guys, you all right there? Welcome to our restaurant today.
0:29:51 > 0:29:53I will give you a menu.
0:29:53 > 0:29:55There is a real cause and effect in a restaurant.
0:29:55 > 0:29:59If one thing goes wrong here, then you can have a domino effect
0:29:59 > 0:30:03or a chain reaction that can cause a disaster over this side.
0:30:03 > 0:30:05Bread and water. I'm going to do table nine.
0:30:07 > 0:30:09'Good service needs people who can react quickly
0:30:09 > 0:30:13'and calmly to ever-changing customer demands.
0:30:13 > 0:30:15'That's what I'm looking for.'
0:30:15 > 0:30:18Still water for the table? OK, thank you. God, it's so hard.
0:30:18 > 0:30:21It's all right, you get used to it.
0:30:21 > 0:30:23He's going to have to get used to everything happening at once,
0:30:23 > 0:30:25cos that's how it is. Especially at lunchtime.
0:30:25 > 0:30:28Everyone comes in at one, everyone is hungry at one,
0:30:28 > 0:30:30and it all comes out at the same time.
0:30:30 > 0:30:32'And he's about to get even busier.'
0:30:32 > 0:30:36- Hello, how are you?- How's it going?
0:30:36 > 0:30:39- Yeah, good, thank you. - Listen, I'm here for lunch.
0:30:39 > 0:30:44- So I guess I'll see you a little bit later.- Will do. Cheers.
0:30:44 > 0:30:51- How are you?- Very good, thank you. - OK, don't panic. Water, bread.- OK.
0:30:53 > 0:30:57- Is this what you expected, Antonio? - Um, no, not really.
0:30:57 > 0:31:02The intensity and obviously the whole... Everything is so crazy,
0:31:02 > 0:31:04you know?
0:31:04 > 0:31:07Do you feel like you need another pair of eyes
0:31:07 > 0:31:09and another pair of hands sometimes?
0:31:09 > 0:31:13Eyes, hands, head, brain, legs, everything.
0:31:13 > 0:31:15- Would you like some more water? - Yes, please.
0:31:15 > 0:31:19'When a customer changes his order at the busiest point of service,
0:31:19 > 0:31:22'Antonio shows the initiative I've been waiting for.'
0:31:22 > 0:31:28- Did you want to cancel your order? - Yes.- OK, so you want the...
0:31:30 > 0:31:35Shall I just go down there myself? I'm going to go down there myself.
0:31:38 > 0:31:40Excuse me, sorry...
0:31:40 > 0:31:44I don't know who to talk to. Hello.
0:31:44 > 0:31:47Sorry, my table has cancelled their order.
0:31:47 > 0:31:52'Antonio is responding well to the demands of a busy service.'
0:31:52 > 0:31:54He's good with the customers, talking to them,
0:31:54 > 0:31:57taking their orders, he's really good with them.
0:31:57 > 0:32:00'Today suggests that Antonio has some of the basic skills
0:32:00 > 0:32:04'and instincts to be the sole manager of Il Padrino.
0:32:04 > 0:32:08'But will he have the pluck to go it alone under his father?'
0:32:08 > 0:32:10If you look at your family,
0:32:10 > 0:32:14there really is only one candidate who can run this restaurant.
0:32:14 > 0:32:18And I think that it's you, and I sort of want you to tell me
0:32:18 > 0:32:22- too, that you think that it's you. - I appreciate what you're saying.
0:32:22 > 0:32:26I do think I can do it, but, I mean, I also do think
0:32:26 > 0:32:30that there will be other people giving their input, their influence.
0:32:30 > 0:32:33That's fine. But there needs to be one person at the helm,
0:32:33 > 0:32:36- doesn't there?- Where the buck stops. - Is that person going to be you?
0:32:36 > 0:32:39That's going to be me and it's going to be Enzo.
0:32:40 > 0:32:42'This is not what I wanted to hear.
0:32:42 > 0:32:46'This family seems to avoid making those tough decisions that
0:32:46 > 0:32:49'you have to confront in business.
0:32:49 > 0:32:53'With resistance from Antonio and the build stagnating, I think
0:32:53 > 0:32:55'Tony is losing sight of the dream
0:32:55 > 0:32:58'that he's held so dear for 25 years.'
0:32:59 > 0:33:03'I can't bear to see such a good idea go to waste.'
0:33:11 > 0:33:14'So I've arranged an inspirational trip that
0:33:14 > 0:33:18'I hope will really reignite that Italian fire in him.'
0:33:22 > 0:33:25'I've brought him back to his roots, southern Italy.'
0:33:30 > 0:33:33- Italia!- Italia.
0:33:33 > 0:33:36'Nothing is more important to an authentic Neapolitan
0:33:36 > 0:33:39'restaurant than the humble tomato.
0:33:39 > 0:33:44'And I've found the oldest supplier in Campania to whet Tony's appetite.
0:33:44 > 0:33:48'Nestled in the shadow of Mount Vesuvius, Don Antonio's
0:33:48 > 0:33:52'family have been running this tomato farm since 1887.
0:33:52 > 0:33:55'There really is no better place for Tony to source
0:33:55 > 0:33:57'his San Marzano tomatoes.'
0:33:57 > 0:34:00So, you remember making this sort of stuff?
0:34:00 > 0:34:02Well, not me making it,
0:34:02 > 0:34:06- but I remember my mum, my grandmother making it, my aunties.- Amazing.
0:34:06 > 0:34:09It's unbelievable, actually. I didn't realise it still went on.
0:34:09 > 0:34:12You remember I told you I can't cook?
0:34:12 > 0:34:15But I'm just going to prove it to you that I can actually do something.
0:34:15 > 0:34:17Tomatoes, olive oil.
0:34:17 > 0:34:19WOMAN SPEAKS ITALIAN
0:34:19 > 0:34:22She said, break the bread with the hands, it's got a better taste to it.
0:34:22 > 0:34:24Nice.
0:34:28 > 0:34:33This is great, isn't it? It's so simple. Tomatoes, oil, bread.
0:34:37 > 0:34:39I love that smell.
0:34:46 > 0:34:52These are the real McCoy. These are San Marzano tomatoes.
0:34:52 > 0:34:56'San Marzano tomatoes are the essence of Neapolitan cooking.
0:34:56 > 0:35:00'Fewer seeds, thinner skins and 30% less acidity make these
0:35:00 > 0:35:04'tomatoes tastier, sweeter and easier to cook
0:35:04 > 0:35:06'than any other variety.'
0:35:13 > 0:35:16He says this is the best one for the pizzas.
0:35:19 > 0:35:23What I love about these tomatoes is they're so authentically Italian.
0:35:23 > 0:35:27They are THE tomato of Italy. San Marzano.
0:35:27 > 0:35:30And what interests me about them is the whole question of authenticity.
0:35:30 > 0:35:32You know, you've mentioned to me
0:35:32 > 0:35:35several times that you want Il Padrino
0:35:35 > 0:35:36to be an authentic experience.
0:35:36 > 0:35:39This is your intention? Using San Marzano tomatoes.
0:35:39 > 0:35:43- That would be fantastic.- That's only going to add value to your business.
0:35:43 > 0:35:49This is authenticity at its best and tastiest, and most real, I suppose.
0:35:49 > 0:35:50There it is.
0:35:50 > 0:35:54If we can actually produce this kind of food in Gravesend, I think
0:35:54 > 0:35:56it will be quite successful.
0:35:56 > 0:36:00'I do believe that Tony has just agreed with me.
0:36:00 > 0:36:03'I'm glad it's on such an important point.
0:36:03 > 0:36:08'For proper Neapolitan pizza there is only one tomato. San Marzano.
0:36:09 > 0:36:12'Sourcing vital ingredients from authentic suppliers will give
0:36:12 > 0:36:16'Il Padrino the edge on its competitors.'
0:36:16 > 0:36:19Russell, to be honest with you, this morning has been fantastic.
0:36:19 > 0:36:21I've really enjoyed it, you know?
0:36:21 > 0:36:25I've disagreed with you in the past, but I disagree with most people.
0:36:25 > 0:36:28No, I've really enjoyed it. Fantastic.
0:36:28 > 0:36:32How you found this spot, it's fantastic, it really is.
0:36:32 > 0:36:36'I'm delighted to hear Tony has got his passion back.'
0:36:41 > 0:36:44We actually make quite a good team.
0:36:44 > 0:36:45THEY LAUGH
0:36:46 > 0:36:47So the song was...
0:36:47 > 0:36:52# I had antipasti twice just because she was so nice, Angelina
0:36:52 > 0:36:54# Da-ba-da-ba ba-da ba-da
0:36:54 > 0:36:58# Angelina! A waitress at the pizzeria... #
0:36:58 > 0:37:02# Angelina, waitress at the pizzeria... #
0:37:02 > 0:37:04They said it couldn't be done.
0:37:06 > 0:37:08'After the food, I now want Tony to think about
0:37:08 > 0:37:12'the other most important aspect of Il Padrino.
0:37:12 > 0:37:14'The family.'
0:37:16 > 0:37:18We're here.
0:37:18 > 0:37:22'At eight years old, Tony's move to the UK was not easy,
0:37:22 > 0:37:25'but he still has strong connections with his family.'
0:37:28 > 0:37:30- Is she happy to see you? - Looks like it.
0:37:30 > 0:37:33- Are they ringing the bells for you? - They rang the bells for me.
0:37:33 > 0:37:36- This is genuinely for you? - Genuinely for me.
0:37:36 > 0:37:40'It was as a child behind these doors that Tony first tasted
0:37:40 > 0:37:42'the home-made pizza and pasta
0:37:42 > 0:37:45'that he hopes to replicate at Il Padrino.
0:37:45 > 0:37:49'This has been a reconnection with his homeland for Tony,
0:37:49 > 0:37:52'and I have one more thing to share.'
0:37:52 > 0:37:54Megan gave me this.
0:37:54 > 0:37:58- I know you hate surprises.- Oh, God. - Do you recognise it?
0:37:59 > 0:38:01HE SOBS
0:38:19 > 0:38:21Just tell me who you see there.
0:38:22 > 0:38:25This is my grandfather.
0:38:26 > 0:38:29This is my grandmother.
0:38:29 > 0:38:34And this is my mother.
0:38:35 > 0:38:38They actually worked very hard for me.
0:38:40 > 0:38:42This is me.
0:38:48 > 0:38:52- It does bring it all back, actually. - Tony, you've got a wonderful family.
0:38:52 > 0:38:56- Thank you.- Not just this family, but the family back in the UK as well.
0:38:56 > 0:38:59And a fantastic opportunity, I think,
0:38:59 > 0:39:05- to open a really wonderful family restaurant in Gravesend.- Right, OK.
0:39:05 > 0:39:08But not just a family restaurant, an authentic restaurant as well.
0:39:08 > 0:39:12- That's the important thing. - I'd agree.- It's got to be authentic.
0:39:12 > 0:39:16It's got to be. Otherwise I wouldn't do it.
0:39:16 > 0:39:20I think this is a really lovely end to a wonderful day.
0:39:20 > 0:39:23'I feel that I've really turned a corner with Tony on this trip
0:39:23 > 0:39:26'and he has a renewed purpose and passion.'
0:39:30 > 0:39:33'But passion alone will not get this restaurant open.
0:39:33 > 0:39:37'His summer deadline has slipped deep into autumn.
0:39:37 > 0:39:41'Tony is losing out on a possible £4,500 in his till for every week
0:39:41 > 0:39:43'that the opening is delayed.'
0:39:43 > 0:39:44Hello.
0:39:44 > 0:39:47'On top of that, the £45,000 of family money
0:39:47 > 0:39:49'is disappearing rapidly.'
0:39:49 > 0:39:52This project isn't going to build itself,
0:39:52 > 0:39:55this restaurant isn't going to build itself.
0:39:55 > 0:39:57It needs people behind it that are pushing it forward,
0:39:57 > 0:39:59that are driving it.
0:39:59 > 0:40:01You know, just in terms of your main contractor,
0:40:01 > 0:40:05why don't you sit down with him for 20 minutes, piece of paper, just...
0:40:05 > 0:40:09Russell, I've said to you before, I don't put anything on paper.
0:40:09 > 0:40:13- Why don't you put anything on paper? - Because I've never done that.
0:40:13 > 0:40:16There need to be deadlines that you and he must meet, rather than
0:40:16 > 0:40:20just watching the project get further and further away.
0:40:20 > 0:40:23Russell, listen, OK? I've told you and I will tell you again.
0:40:23 > 0:40:25I'm very concerned about the project, about getting it finished
0:40:25 > 0:40:29and everything else. Christmas is just around the corner.
0:40:29 > 0:40:33OK, I'm not a restaurateur like you, but it's not rocket science.
0:40:33 > 0:40:36As you know, Christmas time is a busy time, and all the time
0:40:36 > 0:40:41the place is not open, you know, we're not obviously making any money.
0:40:41 > 0:40:43OK?
0:40:43 > 0:40:47There is pressure there. There is a great deal of pressure.
0:40:48 > 0:40:49God.
0:40:49 > 0:40:53When you're in the restaurant business, you can't afford to
0:40:53 > 0:40:55sit around and wait for things to happen,
0:40:55 > 0:40:57you've got to make them happen.
0:40:57 > 0:41:00And Tony is not making any of these things happen.
0:41:03 > 0:41:06'It may be two weeks later than promised, but while Gravesend
0:41:06 > 0:41:11'makes preparations for Christmas, Tony unveils his own miracle.
0:41:11 > 0:41:14'The pizza oven has finally arrived.'
0:41:14 > 0:41:17The oven is the most expensive part of the restaurant.
0:41:17 > 0:41:21Then again, the oven is the most important thing to me,
0:41:21 > 0:41:23because I didn't want to do a normal pizzeria.
0:41:23 > 0:41:26I didn't want to do electric, I didn't want to do gas.
0:41:26 > 0:41:28It had to be a wood oven.
0:41:28 > 0:41:31'This oven could be a real money-spinner for Tony.
0:41:31 > 0:41:34'At cooking temperatures of 500 degrees Celsius,
0:41:34 > 0:41:37'these pizzas take 90 seconds to cook,
0:41:37 > 0:41:41'which means Il Padrino could be churning out 160 of these an hour.'
0:41:41 > 0:41:44At the moment, I wouldn't say I'm excited about it,
0:41:44 > 0:41:47because it's probably about five lumps of concrete.
0:41:47 > 0:41:49Bloody expensive concrete, that.
0:41:49 > 0:41:52'Costing around £10,000...
0:41:52 > 0:41:53Have you got a spare one,
0:41:53 > 0:41:57just in case you do drop it? I hope you have.
0:41:57 > 0:42:01'..this is a big outlay, at nearly a quarter of Tony's budget.'
0:42:03 > 0:42:07If Russell came down today, trust me, he'd have a heart attack.
0:42:07 > 0:42:09By looking at this place, you'd think, well,
0:42:09 > 0:42:12this is never going to open.
0:42:12 > 0:42:15But I can actually see beyond all this rubbish.
0:42:15 > 0:42:18Hopefully, we will be opening before Christmas.
0:42:18 > 0:42:22Unless something really comes up. We have to wait and see.
0:42:22 > 0:42:24Our plan is to get it open.
0:42:29 > 0:42:30'With money running short,
0:42:30 > 0:42:33'Tony desperately needs some cash coming in.
0:42:33 > 0:42:37'But he risks missing out on the lucrative Christmas season.
0:42:39 > 0:42:42'Opening in January, the quietest time of the year for restaurants,
0:42:42 > 0:42:44'could mean financial disaster.
0:42:48 > 0:42:49'It's mid-December,
0:42:49 > 0:42:53'and three days to go before Tony's re-scheduled opening date.
0:42:53 > 0:42:55'In one of my restaurants,
0:42:55 > 0:42:58'three days before opening there would be massive activity.
0:42:58 > 0:43:00'It really is very frenetic indeed.'
0:43:01 > 0:43:04I really felt that I got through to Tony in Italy, I really
0:43:04 > 0:43:07felt that he came back with a renewed sense of purpose.
0:43:07 > 0:43:10And so bringing that back to Gravesend, with that energy
0:43:10 > 0:43:14and with that passion reignited, should've manifested itself
0:43:14 > 0:43:17and I'm really looking forward to seeing the restaurant.
0:43:18 > 0:43:21'But Tony's passion is nowhere to be seen.
0:43:21 > 0:43:24'The exterior of the building at least doesn't look
0:43:24 > 0:43:27'like a restaurant that is ready to open to the public.'
0:43:30 > 0:43:33I've got a really bad feeling about this.
0:43:33 > 0:43:36It doesn't fill me with anything like...hope.
0:43:50 > 0:43:52'I was right not to hope.
0:43:52 > 0:43:53'Aside for some extra columns,
0:43:53 > 0:43:57'this place has barely changed since my last visit.'
0:43:59 > 0:44:05- Hello? Tony.- Russell.- Hello.- How are you?- I'm very well, good to see you.
0:44:05 > 0:44:06Nice to see you.
0:44:06 > 0:44:10I've got to say, I'm concerned. This is not looking good for Saturday.
0:44:10 > 0:44:15No, it definitely won't be open on Saturday. Definitely not.
0:44:15 > 0:44:19- When do you think you will be open, Tony?- Well, hopefully a week later.
0:44:19 > 0:44:24- It looks a lot worse than it is. - This is the pizza oven.
0:44:24 > 0:44:28- That's the pizza oven.- So where's the kitchen, can you show me?
0:44:31 > 0:44:34It's not a kitchen at the moment.
0:44:34 > 0:44:36Yes, you're kind of right there.
0:44:36 > 0:44:38This is a long way off.
0:44:38 > 0:44:41Well, once we get all this stuff out of there,
0:44:41 > 0:44:43then obviously the kitchen can be done.
0:44:43 > 0:44:45Do you have a list of things that need to be done between now
0:44:45 > 0:44:47and opening day?
0:44:47 > 0:44:50I know you've told me in the past you don't like writing things down.
0:44:50 > 0:44:53- I don't like writing things down. - Can I write things down for you?
0:44:53 > 0:44:57You know, what you have here is a restaurant with several things
0:44:57 > 0:45:00that need to happen before it can open.
0:45:00 > 0:45:03But I'm worried that all of those things in your head are going
0:45:03 > 0:45:07to happen in a linear way, rather than in a layered way.
0:45:07 > 0:45:10The only way you can make sure that you use the time that you've
0:45:10 > 0:45:15got left to the best possible use and advantage is by preparing,
0:45:15 > 0:45:18using a pencil and a piece of paper, preparing a critical path.
0:45:18 > 0:45:21So you've got your timeline at the top,
0:45:21 > 0:45:24and then what you need to do is plot on that timeline
0:45:24 > 0:45:28when there are things that are going to happen or need to happen.
0:45:28 > 0:45:30Because at the moment, I'm worried that, you know,
0:45:30 > 0:45:33if, for example, Steve the plumber can't make it on Saturday and Sunday
0:45:33 > 0:45:36and comes on Monday and Tuesday, that will have
0:45:36 > 0:45:38a devastating effect on the timeline,
0:45:38 > 0:45:41and I'm worried that this is what's happened so far with this build.
0:45:41 > 0:45:43You've already said to me...
0:45:43 > 0:45:45Russell. No, Russell, listen to me, OK?
0:45:45 > 0:45:47- This is comical!- You're not going to win this conversation.
0:45:47 > 0:45:51No! It's not a competition! I'm just asking you to listen.
0:45:51 > 0:45:54- This business, Russell...- What you're doing now is you're bulldozing me.
0:45:54 > 0:45:58It's got to be done my way. My way is the only way it's going to be done.
0:45:58 > 0:46:02Tony, what's happened so far with your way is that this project
0:46:02 > 0:46:05has taken 10 times longer than it needed to.
0:46:05 > 0:46:10Russell, the plumbing will be done, OK? The kitchen arrives on Friday.
0:46:10 > 0:46:13Last night, we were here until 11.30pm.
0:46:13 > 0:46:16Tony, all I hear from you every time I come and see you
0:46:16 > 0:46:19is excuses as to why things have happened.
0:46:19 > 0:46:20Russell, it's not an excuse.
0:46:20 > 0:46:24You've got that wrong, it's not an excuse, OK? Right.
0:46:24 > 0:46:26PHONE RINGS Steve.
0:46:26 > 0:46:29'But work is about to be delayed even further...'
0:46:31 > 0:46:33Oh, pain in the arse.
0:46:33 > 0:46:38'..when Tony agrees for his plumber to help out a friend instead.'
0:46:38 > 0:46:43- Tony, please come back and calm down.- Russell, I am calm, trust me.
0:46:43 > 0:46:47That was a guy with a burst pipe, OK?
0:46:47 > 0:46:51I just phoned Steve and asked him to go to this guy's house to put it
0:46:51 > 0:46:54right, because the family can't walk around in a puddle of water.
0:46:54 > 0:46:57Of course, there are problems, but then you find solutions.
0:46:57 > 0:47:00Well, what's the solution, tell me? You get another plumber?
0:47:00 > 0:47:03Yes, that's exactly what you do.
0:47:03 > 0:47:06These people have helped me out in the past - I'm a loyal person, OK?
0:47:06 > 0:47:09If they help me, I will stick with these people, OK?
0:47:09 > 0:47:13If somebody pisses me off, then that's it.
0:47:14 > 0:47:17And I'm telling you, Russell, it's not going to be your way,
0:47:17 > 0:47:19it's going to be my way, and that's it.
0:47:19 > 0:47:20In my time.
0:47:22 > 0:47:25OK, can I say a few words now, please, Tony,
0:47:25 > 0:47:27- without you shouting at me? - Carry on.
0:47:27 > 0:47:31What you're confusing is your compassion and your willingness to
0:47:31 > 0:47:35help someone - I'm not going to talk to you if you're walking away.
0:47:35 > 0:47:36- Russell.- No, really.- I can hear, OK?
0:47:36 > 0:47:39I'm serious, I'm going to walk around the block.
0:47:39 > 0:47:43Seriously, when I come back, I'd like you to be calmed down.
0:47:43 > 0:47:45The block is there, walk around the block.
0:47:50 > 0:47:52I'm really pissed off with Tony.
0:47:52 > 0:47:54That restaurant could have been built in the summer,
0:47:54 > 0:47:56which is originally when he planned to open it.
0:47:56 > 0:48:00Yet we're standing here in the middle of bloody winter.
0:48:00 > 0:48:03'Tempting as it is to jump on the 10.21 back to Charing Cross,
0:48:03 > 0:48:07'I can be stubborn too, and I do understand that
0:48:07 > 0:48:09'the financial pressure on Tony is enormous.
0:48:12 > 0:48:15'Having both calmed down, Tony and I finished the plan.'
0:48:17 > 0:48:19All I was doing here is trying to get from your head -
0:48:19 > 0:48:22because everything on this project is in your head, isn't it?
0:48:22 > 0:48:24All I'm trying to do is put it here,
0:48:24 > 0:48:26so I can see what's in your head, and then say, do you know what?
0:48:26 > 0:48:29You need to make sure this is done before this,
0:48:29 > 0:48:30then that can be done there.
0:48:30 > 0:48:33Because that's what a critical path is.
0:48:33 > 0:48:35'While there is still a lot to be done, if Tony sticks to
0:48:35 > 0:48:40'his plan, it is possible that this restaurant could open next Thursday.
0:48:41 > 0:48:45'But getting the building completed is not the only task.
0:48:45 > 0:48:47'I still haven't set eyes on a menu.
0:48:51 > 0:48:55'I'm hoping that after cooking at Polpo, Megan is confident enough
0:48:55 > 0:48:59'to create authentic dishes for Il Padrino with her new chef, Ernest.
0:48:59 > 0:49:02'I can't wait to hear what they've come up with.'
0:49:05 > 0:49:09- Megan, how are you?- Hello, Russell, nice to see you.- Nice to see you.
0:49:09 > 0:49:13- You have pizza!- At last. - At last, I know.
0:49:13 > 0:49:17- So is this just out of the oven? - Yes, try.- Shall we have a little?
0:49:19 > 0:49:21That's lovely.
0:49:21 > 0:49:25'There are strict guidelines to making the true Neapolitan pizza.
0:49:25 > 0:49:29'The distinctive, light dough is formed using highly refined flour.
0:49:29 > 0:49:32'The skilled pizzaiolo spreads the dough from centre to edge,
0:49:32 > 0:49:34'forming the crust.
0:49:34 > 0:49:38'The thickness of the centre should be no more than four millimetres,
0:49:38 > 0:49:41'giving these pizzas their unique thinness.'
0:49:43 > 0:49:47You've obviously had quite a bit of experience cooking pizzas,
0:49:47 > 0:49:50- haven't you?- 20 years.- OK. It shows.
0:49:50 > 0:49:55Megan, I'm really excited to see the pizza oven.
0:49:55 > 0:49:57But I'm even more excited to hear about the menu.
0:49:59 > 0:50:00So, can I see it?
0:50:02 > 0:50:04Well... You can't actually see it.
0:50:04 > 0:50:08So, at the moment, all that's on the menu is the pizza?
0:50:08 > 0:50:12You remind me a bit of your husband, because he's always got stuff
0:50:12 > 0:50:15that he never writes down, and you've had several months now
0:50:15 > 0:50:18to take this stuff out of your head, the ideas, and put them on paper.
0:50:18 > 0:50:21I know what I want on the menu, but Ernest is the chef,
0:50:21 > 0:50:23so I need to speak to him.
0:50:23 > 0:50:26Megan, it's clear you and Ernest haven't really spoken a great deal.
0:50:26 > 0:50:31- I guess Tony has kept Ernest to himself, I think.- Say that again.
0:50:31 > 0:50:35Tony has kept Ernest to himself - why doesn't that surprise me?
0:50:35 > 0:50:40'Tony's controlling influence is still all over this project.'
0:50:40 > 0:50:42There's not even a menu.
0:50:42 > 0:50:45I've spent years working out menus.
0:50:45 > 0:50:48The most recent of my restaurants had a menu
0:50:48 > 0:50:50that was in development for about eight months.
0:50:50 > 0:50:53They need to be clever in order to get customers,
0:50:53 > 0:50:56and leaving a menu to the last minute is not clever.
0:50:58 > 0:51:02'What they do have is an experienced chef and a working pizza oven.
0:51:02 > 0:51:05'It's crucial we find some customers.'
0:51:05 > 0:51:09While Ernest is here, we have an opportunity, and that is to put some
0:51:09 > 0:51:14more dough and some more toppings into that lovely oven behind you.
0:51:14 > 0:51:16I think we should get out onto the streets
0:51:16 > 0:51:19and try these pizzas out on Gravesend.
0:51:19 > 0:51:21'To entice their customers in,
0:51:21 > 0:51:26'they have to convince Gravesend to swap deep pan for Neapolitan.
0:51:26 > 0:51:31'While I hit the streets with Megan, I send Antonio to spread the word.'
0:51:33 > 0:51:36Would you like some pizza?
0:51:38 > 0:51:41We're opening a pizzeria up Stone Street, Il Padrino.
0:51:41 > 0:51:44That's nice, that's really nice.
0:51:44 > 0:51:46This is Megan's.
0:51:46 > 0:51:52- You can taste the quality.- You can, can't you?- You can, yes.
0:51:53 > 0:51:56This is from Megan's restaurant which is opening next week
0:51:56 > 0:51:58- just across the way.- That's nice.
0:51:58 > 0:52:02- The best bits are the edges, in my opinion.- I love the edges too.
0:52:02 > 0:52:05So you're used to this sort of pizza around here, obviously.
0:52:05 > 0:52:08- Yes, that's what I know pizza as. - That's what you know pizza as.
0:52:08 > 0:52:13- So, which do you prefer?- Obviously, I prefer that one.- Fantastic.
0:52:13 > 0:52:18- You've converted a member of the local authority already.- Thank you.
0:52:18 > 0:52:21I'm the next best thing to Father Christmas. Dig in!
0:52:21 > 0:52:26- Thank you very much.- I don't like too much base, but that is lovely.
0:52:26 > 0:52:29Come and visit us, we'll be open next week.
0:52:29 > 0:52:32Even with a little bit of gentle marketing today, we've already
0:52:32 > 0:52:35discovered Gravesend actually has been looking for
0:52:35 > 0:52:37something like Il Padrino for quite a while.
0:52:37 > 0:52:42So now we've just got to get the place open, I guess. Next week.
0:52:42 > 0:52:44- Yes, we have. Next week.- Thursday.
0:52:50 > 0:52:54'The marketing has gone well. It's given me a glimmer of hope.'
0:52:57 > 0:53:00I've given them everything I possibly can to open
0:53:00 > 0:53:02that restaurant on Thursday. I've given guidance,
0:53:02 > 0:53:05I've given advice, I've given them all the tools.
0:53:05 > 0:53:08If they don't open on Thursday, they have to shoulder that
0:53:08 > 0:53:11responsibility, and they only have themselves to blame.
0:53:22 > 0:53:24'It's two days to go,
0:53:24 > 0:53:28'and as people finish off their Christmas shopping, it's all hands
0:53:28 > 0:53:31'on deck for last-minute preparations in the restaurant.'
0:53:31 > 0:53:36Yeah, the kitchen... Well, the extractor fan has arrived,
0:53:36 > 0:53:43- but unfortunately it's the wrong one.- Why am I not surprised?
0:53:43 > 0:53:46The correct fan will need to be redelivered and fitted
0:53:46 > 0:53:49before they can cook food on Thursday.
0:53:49 > 0:53:52Characteristically, Tony doesn't seem too concerned.
0:53:53 > 0:53:55As they say in Italy...
0:53:55 > 0:53:57Domani.
0:53:58 > 0:54:00Tomorrow. We don't know.
0:54:00 > 0:54:04'There's always tomorrow.
0:54:04 > 0:54:07'That might suit Tony, but in order to start taking money
0:54:07 > 0:54:10'he needs to get this place open now.'
0:54:15 > 0:54:20'Tony assured me he'd be open today, just a few days before Christmas.
0:54:20 > 0:54:22'I wonder if he's ready.
0:54:22 > 0:54:25'I've offered this family all of the advice I can give,
0:54:25 > 0:54:28'so whether this restaurant is open or not,
0:54:28 > 0:54:31'this is going to be my last day in Gravesend.'
0:54:31 > 0:54:35Nothing would please me more than to walk in there now
0:54:35 > 0:54:38and find a restaurant ready to throw open its doors this evening
0:54:38 > 0:54:40to a hungry public.
0:54:40 > 0:54:43But I think that would be a classic case of the triumph of hope
0:54:43 > 0:54:44over experience.
0:54:53 > 0:54:54'Sadly, I'm right.
0:54:54 > 0:54:57'Rather than following the timeline we created,
0:54:57 > 0:55:01'it appears Tony has been focusing on paintwork.
0:55:01 > 0:55:04'This restaurant is nowhere near ready.'
0:55:06 > 0:55:11- Tony?- Mm-hm? - This is my last day here with you.
0:55:11 > 0:55:15I feel as if I've given you everything that I can.
0:55:15 > 0:55:19- Mm-hm.- You know, I really wish it were different.
0:55:19 > 0:55:22I really wish we were standing here getting ready for a big
0:55:22 > 0:55:25opening night where you fling the doors open.
0:55:25 > 0:55:26I appreciate everything you've said.
0:55:26 > 0:55:29I really wanted it to be that way, but it isn't.
0:55:29 > 0:55:35- I find it very hard to take people's advice.- Now you tell me!
0:55:35 > 0:55:40All the way through this project, I've never really had an idea,
0:55:40 > 0:55:45a clear idea, of when Il Padrino is going to open.
0:55:45 > 0:55:50And I still don't have any idea at all when it's going to open.
0:55:50 > 0:55:54That's because you are doing it your way rather than doing what
0:55:54 > 0:55:56I suggested all along, which is to plan.
0:55:56 > 0:56:00Doing it your way means that you end up with a restaurant that
0:56:00 > 0:56:03isn't finished on the day that it's supposed to open to the public.
0:56:03 > 0:56:05Yes, it probably would have opened tonight
0:56:05 > 0:56:08if I had listened a bit more to you.
0:56:08 > 0:56:13But unfortunately this is doing it the Italian way, or certainly my way.
0:56:13 > 0:56:16For me, I have to say, that wouldn't compute in business terms,
0:56:16 > 0:56:18because this is a business.
0:56:18 > 0:56:21For every week this place isn't open,
0:56:21 > 0:56:23I see that as lost revenue, you know?
0:56:23 > 0:56:28I see that as £4,500-£5,000 a week that isn't going into your till.
0:56:28 > 0:56:33'Now, 14 weeks behind his original schedule, it's a potential loss
0:56:33 > 0:56:35'of takings of £63,000.
0:56:35 > 0:56:39'And Tony's £45,000 budget has all gone.
0:56:39 > 0:56:44'If he wants to get open, he will need to borrow even more money.'
0:56:44 > 0:56:47I really hope you do open Il Padrino, and when you do,
0:56:47 > 0:56:50I wish you the best of luck. It's going to be fantastic.
0:56:50 > 0:56:53I just wish I could have seen it, Tony.
0:56:55 > 0:56:58Today was supposed to be the grand opening, which is
0:56:58 > 0:57:01obviously not going to happen. So, from that side of it,
0:57:01 > 0:57:06I wish probably I did listen a little bit more to Russell.
0:57:06 > 0:57:09But because this place means so much to me,
0:57:09 > 0:57:12I want to make sure it's done my way.
0:57:13 > 0:57:16And I'm sure it will open fairly shortly.
0:57:19 > 0:57:23- Hi, Megan.- Hello, Russell. - I've come in to say goodbye.
0:57:23 > 0:57:26I've worked with Tony for six months now and I'm still
0:57:26 > 0:57:30none the wiser when he's going to open the restaurant, if at all.
0:57:30 > 0:57:32It's incredibly frustrating.
0:57:32 > 0:57:36But they now have all the tools that they need. It's now over to them.
0:57:37 > 0:57:39- Thank you very much, I appreciate it.- See you soon.
0:57:39 > 0:57:41Thank you so much. Lovely Christmas.
0:57:41 > 0:57:44I guarantee Russell that this will be open
0:57:44 > 0:57:48in a few weeks' time. I guarantee it.
0:58:10 > 0:58:14'Next time, I'm helping bring home-style Indian cooking
0:58:14 > 0:58:15'to Coventry.'
0:58:15 > 0:58:18I did try to keep it a little bit mild.
0:58:18 > 0:58:20It's good, I like it. I like heat.
0:58:20 > 0:58:22'But when planning fails...'
0:58:22 > 0:58:26- The plan? There is no plan. - '..and panic sets in...'
0:58:26 > 0:58:28- Who's running the show today? - No-one.
0:58:28 > 0:58:31'..her family's finances are at stake.'
0:58:31 > 0:58:34- It's really bad.- How bad? - We've taken £3.49 so far.
0:58:36 > 0:58:39It means everything to me to make a go of this.