0:00:02 > 0:00:04The only thing that stands between success and failure,
0:00:04 > 0:00:06at the moment, is chance.
0:00:06 > 0:00:08'Many of us fantasise about opening
0:00:08 > 0:00:12'our own restaurant, but with restaurants up to three times more
0:00:12 > 0:00:14'likely to fail than any other business,
0:00:14 > 0:00:16'it's not for the faint-hearted.'
0:00:16 > 0:00:19Opening a restaurant just to make money is wrong,
0:00:19 > 0:00:22but it's very important that it does make money.
0:00:22 > 0:00:24'I'm Russell Norman.
0:00:24 > 0:00:27'After years of dreaming, I set up a series of
0:00:27 > 0:00:28'acclaimed restaurants
0:00:28 > 0:00:30'that now serve half a million customers a year,
0:00:30 > 0:00:33'in the cut-throat London market.'
0:00:33 > 0:00:35I'd definitely say that there are rules
0:00:35 > 0:00:38to opening and running a successful restaurant.
0:00:38 > 0:00:42You must know your numbers. You must do your research.
0:00:42 > 0:00:45You must be prepared to work very long hours.
0:00:45 > 0:00:50'Now I'm helping six first-timers, gambling their life savings
0:00:50 > 0:00:51'to start their own restaurants.'
0:00:51 > 0:00:55I've got no food and I'm opening in less than 48 hours.
0:00:55 > 0:00:56It is work in progress,
0:00:56 > 0:01:00but it needs to be work that isn't in progress quite soon.
0:01:00 > 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 > 0:01:09I mean, this is cute, but very impractical.
0:01:09 > 0:01:11I'm going to have to show it to him. It's almost inedible.
0:01:11 > 0:01:14What's the solution, Russell? Tell me. You get another plumber?
0:01:14 > 0:01:15That's exactly what you do.
0:01:15 > 0:01:17'Each of these plucky entrepreneurs
0:01:17 > 0:01:20'is hoping their new venture 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.
0:01:37 > 0:01:42'This time, I'm helping first-timer Nahida, who has a grand vision.'
0:01:42 > 0:01:45I'd like for my customers to feel it's a family atmosphere
0:01:45 > 0:01:47and there's a sense of belonging.
0:01:47 > 0:01:49'But with no business sense...'
0:01:49 > 0:01:51The plan? There is no plan.
0:01:51 > 0:01:53If there was a plan, I wouldn't be in this mess.
0:01:53 > 0:01:54'..panic sets in.'
0:01:54 > 0:01:56- Who's running the show today? - No-one.
0:01:56 > 0:01:58No-one's running the show.
0:01:58 > 0:02:02We open in 36 minutes and Nahida is nowhere to be found.
0:02:02 > 0:02:05'It's not just her own money she's putting on the line,
0:02:05 > 0:02:07'but her family's too.'
0:02:07 > 0:02:09I feel like I've let everybody down.
0:02:22 > 0:02:26Curry. It's Britain's favourite food.
0:02:26 > 0:02:30There are over 10,000 Indian restaurants across the UK.
0:02:30 > 0:02:34We eat an amazing 1.4 million curries every week.
0:02:34 > 0:02:38Most trips to an Indian restaurant are predictably familiar -
0:02:38 > 0:02:43a chicken tikka masala for her, vindaloo and a pint for him.
0:02:43 > 0:02:48But there's far more to Indian cooking than this standard format.
0:02:48 > 0:02:51I'm on my way to Coventry to meet a woman
0:02:51 > 0:02:55who proudly prepares her own authentic family recipes.
0:02:55 > 0:02:59This is how I'm used to cooking - with a child, picking up a child.
0:03:00 > 0:03:04Born in Pakistan, Nahida moved to Coventry when she was six
0:03:04 > 0:03:06and has lived there ever since.
0:03:06 > 0:03:09With her husband Khalid, a taxi driver,
0:03:09 > 0:03:13she has ten grown-up children and eight grandchildren.
0:03:13 > 0:03:15She regularly finds herself cooking
0:03:15 > 0:03:18for over 30 members of her extended family.
0:03:18 > 0:03:19When we eat like this,
0:03:19 > 0:03:24we have to do two sittings cos there's not enough for one sitting.
0:03:24 > 0:03:27This lot will eat first then the rest of us will sit second time round.
0:03:27 > 0:03:29Then these guys can serve us then.
0:03:31 > 0:03:33As a social worker and mum,
0:03:33 > 0:03:36Nahida has spent her life looking after other people.
0:03:36 > 0:03:39Now she's doing something for herself,
0:03:39 > 0:03:42and has leased this property in the city centre
0:03:42 > 0:03:44to follow her lifelong dream.
0:03:44 > 0:03:46I've always wanted a business.
0:03:46 > 0:03:48I've always wanted to work for myself.
0:03:48 > 0:03:50My colleagues have always said, "Your food is great."
0:03:50 > 0:03:54They used to say, "Why don't you sell food to us and we'll buy it off you?"
0:03:54 > 0:03:55I'd say, "No, no. If you want anything,
0:03:55 > 0:03:58"just tell me and I'll bring it in."
0:03:58 > 0:04:01It means everything to me to make a go of this.
0:04:01 > 0:04:05I've come out to make a statement, to make a better place for people.
0:04:07 > 0:04:10I'd be letting myself down if I didn't achieve that.
0:04:10 > 0:04:12Yeah. I'd be gutted.
0:04:14 > 0:04:18Over 15% of Coventry's population is of Asian origin,
0:04:18 > 0:04:20so there should be a large market,
0:04:20 > 0:04:25but there's also a lot of competition - 50 other curry houses.
0:04:27 > 0:04:29Thank you.
0:04:31 > 0:04:33- Nahida.- Hello.- I'm Russell.
0:04:33 > 0:04:35- Hello.- Hello. How are you? Thank you very much.
0:04:35 > 0:04:39- I'm good, thank you. Come in. - Thank you. Hello.
0:04:39 > 0:04:41Thank you so much for inviting me to your home.
0:04:41 > 0:04:43You're quite welcome.
0:04:43 > 0:04:46- It's a full garden. - These are my daughters.- Hello.
0:04:46 > 0:04:48My oldest three.
0:04:48 > 0:04:51Wow, I wasn't expecting food. Thank you. That's great.
0:04:51 > 0:04:53I've been up since eight o'clock this morning,
0:04:53 > 0:04:55but particularly these dishes, I've made myself
0:04:55 > 0:04:58- because I didn't want any mistakes. - Yeah.
0:04:58 > 0:05:00Cos I was quite nervous meeting you this morning.
0:05:00 > 0:05:02Oh, you shouldn't be.
0:05:02 > 0:05:04'Nahida has prepared chickpea curry,
0:05:04 > 0:05:08'mango pickle and halva. This is a traditional Pakistani breakfast
0:05:08 > 0:05:12'for rural labourers, and is eaten with a heavy paratha.
0:05:13 > 0:05:16'It's this home-cooked food that Nahida hopes
0:05:16 > 0:05:19'will make her restaurant stand out from the crowd.'
0:05:19 > 0:05:23- People used to eat these very early in the morning...- Right.
0:05:23 > 0:05:25..with the chickpea curry or even with the halva...
0:05:25 > 0:05:28- Cos that'd set you up for the day. - It would set them up for the day.
0:05:28 > 0:05:32'The food is delicious, if a little bit spicy.'
0:05:32 > 0:05:33I think I can cope with that.
0:05:33 > 0:05:36Is that OK? I tried to keep it a little bit mild.
0:05:36 > 0:05:40That's mild, is it(?) It's good. It's good. I like heat.
0:05:40 > 0:05:44- Do you eat spicy food?- I do.- Maybe not this spicy!- No, that's good.
0:05:46 > 0:05:47That's lovely. That's really sweet too.
0:05:47 > 0:05:49Is that all right? It is very sweet.
0:05:49 > 0:05:52'Nahida wants her restaurant to feel like a family business
0:05:52 > 0:05:55'and she's hoping some of her children will help her run it.'
0:05:55 > 0:05:58You see a lot of restaurants out there that say home-cooked food.
0:05:58 > 0:06:00But I don't think it's really home-cooked food.
0:06:00 > 0:06:02I think they've taken it from a recipe book.
0:06:02 > 0:06:05But recipes my mum uses, she's been using for years.
0:06:05 > 0:06:07I think she'll be very successful
0:06:07 > 0:06:10because, like, her cooking is good, she's a good people person
0:06:10 > 0:06:12and she makes friends everywhere she goes.
0:06:12 > 0:06:15So people who come into the restaurant, they're going to love her.
0:06:15 > 0:06:19Nahida, there's a great feeling of being very welcome
0:06:19 > 0:06:21as I sit here in your garden, surrounded by these delicious
0:06:21 > 0:06:23- dishes...- Thank you. I'm glad you feel that way.
0:06:23 > 0:06:24..and also your family.
0:06:24 > 0:06:27- Is that something you want to take to the restaurant?- I do.
0:06:27 > 0:06:31I'd like my customers to feel that it's a family atmosphere and there's a sense of belonging.
0:06:31 > 0:06:34My family is my biggest critic.
0:06:34 > 0:06:35- OK.- You know.- Good.
0:06:35 > 0:06:37If they like the food then it's nice.
0:06:37 > 0:06:39You know, because my family don't mess around.
0:06:39 > 0:06:40They'll tell me the truth.
0:06:40 > 0:06:42Nahida, it sounds great.
0:06:46 > 0:06:50'Nahida's planning on opening for business in eight weeks' time.
0:06:50 > 0:06:52'I can't wait to hear her vision for the restaurant.'
0:06:52 > 0:06:55This is it, here, this is Desi Fusion.
0:06:55 > 0:06:57This is it, yes.
0:06:57 > 0:06:59- What a lovely shop front.- Thank you.
0:06:59 > 0:07:02- And a really nice position, I think. - I think so, yes.
0:07:02 > 0:07:04- It's overlooking the green. - Lots of people walking past.
0:07:04 > 0:07:07- Shall we have a look inside? - Yeah, come in.- Thank you.
0:07:09 > 0:07:12Help me out with this room then to start with. What will I see?
0:07:12 > 0:07:14What will we see as customers when we come in
0:07:14 > 0:07:17in a couple of months' time when the restaurant is up and running?
0:07:17 > 0:07:19The layout, I haven't quite worked out,
0:07:19 > 0:07:21but it'll be mainly tables and chairs.
0:07:21 > 0:07:24- My colour scheme here is black, white and red.- Wow.
0:07:24 > 0:07:27Because they're very neutral colours, if you like.
0:07:27 > 0:07:29- I think they're very neutral colours.- Black, white and red?
0:07:29 > 0:07:32- They're very good on the eye. - I wouldn't describe it as neutral.
0:07:32 > 0:07:36- No?- Not really, no. They're very strong, graphic colours.
0:07:36 > 0:07:38That wall is to be black.
0:07:38 > 0:07:45And then the other walls are to be white. The pillar will be red.
0:07:45 > 0:07:49Then we will decorate the walls with either pictures or stencilling
0:07:49 > 0:07:50to do with black and red.
0:07:50 > 0:07:56Right. What I would suggest that you do is that you find somebody
0:07:56 > 0:08:00- that's useful with a pencil, and...- And draw it.
0:08:00 > 0:08:02Yeah, ask them to sketch it out.
0:08:02 > 0:08:06And then, on the drawing, paint your back wall black, and then you'll have
0:08:06 > 0:08:09a much better idea as to whether it's going to work or not.
0:08:09 > 0:08:12We go this way. The kitchens are down here.
0:08:12 > 0:08:14'It's a huge space.
0:08:14 > 0:08:18'There must be room for 150 diners in here.
0:08:18 > 0:08:22'That doesn't come cheap. Nahida's already signed a lease costing over
0:08:22 > 0:08:26'£1,300 a month. It's very ambitious.'
0:08:26 > 0:08:27Is there anything else or is this it?
0:08:27 > 0:08:30- Is this the end of the building? - This is the end of the building.
0:08:30 > 0:08:32Thank goodness for that, I thought it'd never end!
0:08:32 > 0:08:34- I bet you're tired now. - It's huge!
0:08:34 > 0:08:36It's seriously very big.
0:08:36 > 0:08:39Really, you could build a restaurant in half the size,
0:08:39 > 0:08:42- in half the space that we've seen today.- Yeah.
0:08:43 > 0:08:47'I've tasted some of her great home-cooked food,
0:08:47 > 0:08:49'but what else will be on the menu?'
0:08:49 > 0:08:52- Can I take it out? - Yeah, it's work in progress.
0:08:52 > 0:08:54OK.
0:08:54 > 0:08:57Looking down here, I'm really surprised to see shepherd's pie.
0:08:57 > 0:09:02- Yes. Yes.- Breakfast?- Yeah. - Sausage, eggs, bacon, etc?
0:09:02 > 0:09:04- No bacon.- No bacon. Halal, of course.
0:09:04 > 0:09:08- And you've also got all of your sandwiches and toasties.- Yeah.
0:09:08 > 0:09:14You've got omelettes here. You've got jacket potatoes, kids' meals.
0:09:14 > 0:09:19'With over 40 savoury dishes, this is a confused menu.
0:09:19 > 0:09:22'I'm worried that Nahida's unique home cooking could get lost
0:09:22 > 0:09:25'in a hotchpotch of standard cafe fare.'
0:09:25 > 0:09:29You see, in my experience, customers like things to be
0:09:29 > 0:09:31- easy to understand and simple.- Yeah.
0:09:32 > 0:09:36And looking at this menu, as a customer,
0:09:36 > 0:09:37I would be slightly confused.
0:09:37 > 0:09:40What you do really, really well
0:09:40 > 0:09:42is what you should be pushing to the forefront here.
0:09:42 > 0:09:45- And that's... What... - And what you do really well is
0:09:45 > 0:09:50that fantastic family-style cooking, for people that want to enjoy that
0:09:50 > 0:09:52- wonderful food in a family-style environment.- Yeah.
0:09:52 > 0:09:55You shouldn't worry about whether or not...
0:09:55 > 0:09:59But you forget, these foods on here are foods that my family eat.
0:09:59 > 0:10:02But what you're proposing is crazy. You could go on and on.
0:10:02 > 0:10:05You could say, "Sometimes my kids like a packet of crisps,
0:10:05 > 0:10:08"so we're going to have a crisp selection here.
0:10:08 > 0:10:11- "Sometimes..."- Why shouldn't we? - Well, because where does it stop?
0:10:11 > 0:10:13It doesn't. That's what the beauty of food is.
0:10:13 > 0:10:15Well, it does in a commercial sense.
0:10:15 > 0:10:17You can be experimenting forever, can't you?
0:10:17 > 0:10:20- In a business sense, it has to stop. - I get what you're saying.
0:10:20 > 0:10:21I get what you're saying.
0:10:23 > 0:10:25It's quite a common approach, I think,
0:10:25 > 0:10:30for inexperienced restaurateurs to think that they need to offer
0:10:30 > 0:10:35as many dishes as possible to satisfy as many tastes as possible
0:10:35 > 0:10:40when, in fact, what they need to do, usually, is the exact opposite.
0:10:40 > 0:10:42'Nahida is a classic case of
0:10:42 > 0:10:45'a great home cook who wants to open a restaurant.
0:10:45 > 0:10:49'Her only finance is a £20,000 bank loan.
0:10:49 > 0:10:52'And half of that is earmarked to pay for the kitchen.'
0:10:54 > 0:11:00Nahida, did you sit down before this project started and work out exactly
0:11:00 > 0:11:03how much everything was going to cost and how much you would need or
0:11:03 > 0:11:06was it just a sort of lick the finger and stick it in the air
0:11:06 > 0:11:07- sort of thing?- Yeah, basically.
0:11:07 > 0:11:10- Then how do you know you've got enough?- I don't.
0:11:10 > 0:11:13- Does it not terrify you... - It does. It does.
0:11:13 > 0:11:16- ..that you might run out of money?- Mm. It does.
0:11:16 > 0:11:20I don't know if you know this, but more restaurant businesses fail
0:11:20 > 0:11:23before they get a chance to even open the front door
0:11:23 > 0:11:27than those that fail for other reasons.
0:11:27 > 0:11:29Most restaurants that fail, in fact,
0:11:29 > 0:11:31are invisible, because you never see them.
0:11:31 > 0:11:36They never get to a point where they open and start serving customers.
0:11:36 > 0:11:39I just don't want your restaurant to be one of those.
0:11:39 > 0:11:42But what you're telling me is that there's a...
0:11:42 > 0:11:46you know, that there's quite a high risk that it might be.
0:11:48 > 0:11:51'It's already clear that Nahida's talent as a cook
0:11:51 > 0:11:54'isn't backed up with much business savvy,
0:11:54 > 0:11:56'and as she plans to open in two months,
0:11:56 > 0:11:59'it doesn't give me much time to help.
0:11:59 > 0:12:01'But I hope I can persuade her to do things like
0:12:01 > 0:12:05'change her decor and get her to focus on the food she made for me.'
0:12:05 > 0:12:10Her basic offer, in the sense of what I saw at her home,
0:12:10 > 0:12:12you know, I think it's a good offer.
0:12:12 > 0:12:17I'd like to work with her on trying to streamline the menu and trying
0:12:17 > 0:12:19to get rid of those elements that she doesn't need
0:12:19 > 0:12:21but thinks that she does.
0:12:21 > 0:12:23But my big worry is that we won't even get that far.
0:12:23 > 0:12:25My big worry is that she will run out of money,
0:12:25 > 0:12:28and if she runs out of money, she won't even get to the point
0:12:28 > 0:12:31where she can open the door and greet her first customer.
0:12:34 > 0:12:39But before I can even start, redecoration begins.
0:12:39 > 0:12:43Just a few days after my visit, Nahida and daughter Symha
0:12:43 > 0:12:45forge ahead with their own colour scheme.
0:12:45 > 0:12:49The restaurant gets painted in a rather bold fashion.
0:12:49 > 0:12:51Russell has an opinion and I have an opinion.
0:12:51 > 0:12:54Russell has a way of doing things and I have a way of doing things.
0:12:54 > 0:12:57But, at the end of the day, the risk and the chance is my own.
0:12:57 > 0:13:00Russell is advising me. He's not going to open my business for me.
0:13:00 > 0:13:04We will always talk and I will listen to him,
0:13:04 > 0:13:06but the decision will always be mine.
0:13:06 > 0:13:08It seems I'm going to have my work cut out
0:13:08 > 0:13:11persuading Nahida to listen to me.
0:13:14 > 0:13:19When I devise a menu for my restaurants I work very hard with my chef
0:13:19 > 0:13:23to create one that is focused and simple and concise
0:13:23 > 0:13:26because I really believe that that's what people like.
0:13:26 > 0:13:28What they don't like is menus
0:13:28 > 0:13:31that are very long and rambling and confused.
0:13:33 > 0:13:37I think Nahida's existing menu will put customers off
0:13:37 > 0:13:38and jeopardise her business.
0:13:41 > 0:13:42So, back in Coventry,
0:13:42 > 0:13:46I'm organising a one-off pop-up restaurant for lunchtime.
0:13:46 > 0:13:51I want to show Nahida that people prefer simplicity over confusion.
0:13:53 > 0:13:57On the one hand, we have Nahida's very simple menu with two dishes,
0:13:57 > 0:14:00and over here, the menu of the restaurant,
0:14:00 > 0:14:02which has many, many more choices.
0:14:02 > 0:14:05I want to see today whether people are interested in lots of choice or
0:14:05 > 0:14:08whether they're more interested in a simple, focused menu.
0:14:08 > 0:14:13Nahida's preparing two of her home-style Pakistani dishes -
0:14:13 > 0:14:16a chicken biryani and a vegetable curry.
0:14:16 > 0:14:19She's decided to make the biryani first.
0:14:19 > 0:14:21I want this to be right because
0:14:21 > 0:14:24I think this will be the more popular dish, if you know what I mean so...
0:14:24 > 0:14:26yeah, I want to focus on this one.
0:14:27 > 0:14:30But things don't get off to a great start.
0:14:30 > 0:14:34Nahida has arrived an hour late, and her helpers,
0:14:34 > 0:14:38twin daughters Adiba and Amirah, need constant supervision.
0:14:38 > 0:14:41You peel them for me. Chop... Get the skin off them.
0:14:41 > 0:14:45And I need onions, really. I need it really quick now.
0:14:45 > 0:14:48There is a distinct lack of preparation.
0:14:48 > 0:14:52John, would you have a couple of kilos of frozen peas?
0:14:52 > 0:14:57- Yes.- I've left mine in the freezer at home.- No worries.
0:14:57 > 0:15:01Head chef John is anxious about keeping customers waiting.
0:15:01 > 0:15:03I'd like to think they'd be ready to go soon because
0:15:03 > 0:15:05it's now getting a bit on.
0:15:05 > 0:15:10And this is this lady's reputation that she needs to try and uphold.
0:15:10 > 0:15:12It's only three dishes. We should be there by now.
0:15:12 > 0:15:16'The lunchtime service is due to start at midday.
0:15:16 > 0:15:17'With 15 minutes to go,
0:15:17 > 0:15:20'I head into the kitchen to check on progress.'
0:15:20 > 0:15:22- Hi, Nahida.- Hello, Russell.
0:15:22 > 0:15:26- So I can see the biryani. Where's the veg curry?- It's just over there.
0:15:26 > 0:15:27So it's just onions at the moment?
0:15:27 > 0:15:30It's just onions and garlic and red...green chillies, sorry.
0:15:30 > 0:15:32Nahida, I'm not an expert,
0:15:32 > 0:15:34but I couldn't make a vegetable curry in 15 minutes.
0:15:34 > 0:15:36We open in 15 minutes. Do you know that?
0:15:36 > 0:15:39Yeah. Well, no, I'm not going to get it ready in 15 minutes.
0:15:39 > 0:15:42We were an hour behind cos I had to collect everything and bring it here.
0:15:42 > 0:15:44- And then I was just... - We're an hour behind?
0:15:44 > 0:15:47Yes, we are an hour behind. Yes.
0:15:47 > 0:15:49- Thank you very much.- Thank you.
0:15:50 > 0:15:55The lunch rush starts on cue, but there's no curry.
0:15:55 > 0:15:58I've started now, so... Oh, sorry!
0:15:59 > 0:16:02Nahida is struggling to finish her first dish.
0:16:02 > 0:16:05I'm really sorry but our curries today aren't quite ready yet
0:16:05 > 0:16:08- so it's just from the normal menu to choose from.- OK.
0:16:08 > 0:16:12This is so frustrating. It's 12:15 and the restaurant is open,
0:16:12 > 0:16:16people are sitting down, there's a crowd in the bar waiting
0:16:16 > 0:16:17and Nahida's not ready.
0:16:17 > 0:16:20I watched three people come in,
0:16:20 > 0:16:23ask about Nahida's menu and walk away.
0:16:23 > 0:16:27At home, her family might not mind waiting for their food,
0:16:27 > 0:16:31but in a restaurant, lunchtime customers are usually in a hurry.
0:16:33 > 0:16:35How are we doing, ladies?
0:16:35 > 0:16:36- Um... Not very well.- Why?
0:16:36 > 0:16:41Butter got too melted. My dough's gone all flaky.
0:16:41 > 0:16:44Right, can we try and start doing some now?
0:16:44 > 0:16:47Can your daughter do them and then you start cooking these?
0:16:47 > 0:16:50- Would that be all right? - I need to put the butter on myself.
0:16:50 > 0:16:54- Cos she might not put enough on. - All right, show her quickly.
0:16:54 > 0:16:57It's not until 1:15, an hour and a quarter late,
0:16:57 > 0:17:02that I hear she's ready for business and I can spring into action.
0:17:02 > 0:17:05- We've got an experiment here today. - Yes.- We wanted to see what people would go for.
0:17:05 > 0:17:08I would definitely go for menu two.
0:17:08 > 0:17:13As I suspected, Nahida's short and focused menu proves popular.
0:17:13 > 0:17:17I'm thinking the curry. Just there.
0:17:17 > 0:17:18Not too much choice.
0:17:18 > 0:17:20And the feedback is great.
0:17:20 > 0:17:25- They said the chicken biryani was very nice.- Thank you.
0:17:25 > 0:17:27Got two chicken biryanis on...
0:17:27 > 0:17:30But the meals are coming out of the kitchen far too slowly.
0:17:30 > 0:17:32Come on, ladies, you've got to respond to that.
0:17:32 > 0:17:34Don't make me panic!
0:17:34 > 0:17:36Don't make me nervous.
0:17:36 > 0:17:38You like menu two because it's simple
0:17:38 > 0:17:41and you saw a dish you wanted straightaway.
0:17:41 > 0:17:44Simple, not too many choices to confuse.
0:17:44 > 0:17:47So far there's a clear preference for the simpler menu.
0:17:47 > 0:17:49Come on, ladies. Don't fail on me now.
0:17:49 > 0:17:53- I would definitely go for that one. - Definitely?- It's simple and easy.
0:17:53 > 0:17:54I'm in a hurry.
0:17:54 > 0:17:57'But with the lunch rush over by 1:30,
0:17:57 > 0:18:01'the experiment's finished before it's really begun.'
0:18:01 > 0:18:03Well, that was frustratingly inconclusive,
0:18:03 > 0:18:06but what the exercise did prove to me
0:18:06 > 0:18:08is that Nahida is in no way prepared
0:18:08 > 0:18:12for the demands of a commercial kitchen. And that's a big worry.
0:18:12 > 0:18:14- Hi, Nahida.- Hello, Russell.
0:18:14 > 0:18:16How's it going?
0:18:16 > 0:18:18We've sent a few dishes out.
0:18:18 > 0:18:19Yeah.
0:18:19 > 0:18:21- The plates have come back clean. - Yes, they have.
0:18:21 > 0:18:23- So, that's positive.- Yeah.
0:18:23 > 0:18:27But did you hear about the customers that came in before 1:00?
0:18:27 > 0:18:30There were quite a few people that had heard about the pop-up
0:18:30 > 0:18:32and were very interested to try the food and came along -
0:18:32 > 0:18:36- but we weren't ready.- Right. - So, we lost a few customers.
0:18:36 > 0:18:37That's a shame.
0:18:37 > 0:18:39In the real world, you know that can't happen, don't you?
0:18:39 > 0:18:42- Well, in the real world I'd be a bit more organised!- Yeah.
0:18:45 > 0:18:49In the real world customers don't make allowances for inexperience.
0:18:49 > 0:18:52A successful restaurant doesn't happen by chance.
0:18:52 > 0:18:55It's based on precise, detailed planning.
0:18:56 > 0:18:58People who say, "I don't need a business plan"
0:18:58 > 0:19:01are taking a massive, massive gamble.
0:19:01 > 0:19:04It's like betting on a 200-1 outsider.
0:19:04 > 0:19:07You could win, but you could lose all your money.
0:19:07 > 0:19:09It's a very risky strategy.
0:19:10 > 0:19:13With no clear plan to get her restaurant open in time,
0:19:13 > 0:19:15Nahida is falling behind.
0:19:16 > 0:19:20I'm up at 6:30, I go to work.
0:19:20 > 0:19:22I finish 5:00, 5:30, I come here.
0:19:22 > 0:19:25I'm just so tired and stressed.
0:19:25 > 0:19:28The more time goes on, the more tired I get,
0:19:28 > 0:19:30the more stressed I get.
0:19:30 > 0:19:33She's still working full-time as a social worker,
0:19:33 > 0:19:35so the fit-out is painfully slow.
0:19:38 > 0:19:42And I'm still concerned about the decor.
0:19:42 > 0:19:44With its hard surfaces and harsh colours,
0:19:44 > 0:19:48this is starting to feel more like a run-of-the-mill caff
0:19:48 > 0:19:50than the homely eatery Nahida wanted.
0:19:51 > 0:19:54'I think success hangs onto her reconnecting
0:19:54 > 0:19:56'with her original vision.
0:19:56 > 0:20:00'So I've invited Nahida to London for an inspirational trip.'
0:20:00 > 0:20:03We're here today at James Ramsden's supper club.
0:20:03 > 0:20:05It's called The Secret Larder.
0:20:05 > 0:20:10What he does is he serves up restaurant-quality food
0:20:10 > 0:20:13in a very casual, family-style home environment,
0:20:13 > 0:20:16and I want Nahida to see how it might be possible
0:20:16 > 0:20:18to reconnect with her original idea
0:20:18 > 0:20:21and do that in Coventry at Desi Fusion.
0:20:24 > 0:20:27Four years ago, James launched The Secret Larder in his flat,
0:20:27 > 0:20:29a charming converted school room,
0:20:29 > 0:20:32brim full with the bric-a-brac of daily life.
0:20:33 > 0:20:36Nahida's daughters Symha and Nasma have come along
0:20:36 > 0:20:39to help prepare the food and soak up the homely atmosphere.
0:20:40 > 0:20:42I love it, I think it's amazing.
0:20:42 > 0:20:44If I didn't live so far away,
0:20:44 > 0:20:47I would be asking James to invite me along again!
0:20:47 > 0:20:48The decor is really nice.
0:20:48 > 0:20:51I've asked him where he gets his bottles from.
0:20:51 > 0:20:53Just even like how to set the table.
0:20:53 > 0:20:54I like the little candles.
0:20:54 > 0:20:56They would look nice in the restaurant,
0:20:56 > 0:20:59especially in the evening, because we're open till quite late.
0:20:59 > 0:21:03I think that would give it a homely feeling, the lighting and stuff.
0:21:03 > 0:21:06- How are you doing? James. - Very well, thank you. Sarah.
0:21:06 > 0:21:08As James opens his doors...
0:21:08 > 0:21:10Welcome, come in.
0:21:10 > 0:21:13..it's not long before the guest of honour arrives.
0:21:13 > 0:21:15Oh, wow!
0:21:15 > 0:21:16James, this is Nahida.
0:21:16 > 0:21:18Hello!
0:21:18 > 0:21:22- Hi, Nahida. I'm James.- Hello.
0:21:22 > 0:21:23Do you need some explanation, here?
0:21:23 > 0:21:25- Shall I tell you what's going on? - I do, yes.
0:21:25 > 0:21:28A supper club is something that's halfway between
0:21:28 > 0:21:31a private dinner party and a restaurant.
0:21:31 > 0:21:33So, these people are paying guests.
0:21:33 > 0:21:36What it does is it provides restaurant-quality food
0:21:36 > 0:21:39in a very homely, family-style environment.
0:21:39 > 0:21:41And I thought that reminded me of something.
0:21:41 > 0:21:43What do you think it reminded me of?
0:21:43 > 0:21:46- Something that I wanted to do. - Exactly what you wanted to do.
0:21:46 > 0:21:48Thanks for letting us in.
0:21:49 > 0:21:53Supper clubs have become very fashionable.
0:21:53 > 0:21:54They originated in Cuba,
0:21:54 > 0:21:58as a way of avoiding state control of restaurants.
0:21:58 > 0:22:00In the UK, they're still fairly novel,
0:22:00 > 0:22:04with fewer than 100 regular venues across the country.
0:22:05 > 0:22:08It's different.
0:22:08 > 0:22:09Very different.
0:22:09 > 0:22:12I don't think I've ever seen anything like this in Coventry.
0:22:12 > 0:22:14Yeah, we'll see how it works.
0:22:14 > 0:22:16You know?
0:22:16 > 0:22:18Well, bon appetit, everybody.
0:22:21 > 0:22:22I think this is nice.
0:22:22 > 0:22:24I mean, you know, I was actually thinking,
0:22:24 > 0:22:26if I'd have come and done this beforehand,
0:22:26 > 0:22:29I might have just opened up my house to people, you know?
0:22:29 > 0:22:31I probably wouldn't need such a big cash outlay,
0:22:31 > 0:22:34because my kitchen's equipped.
0:22:34 > 0:22:37I want people to come in, like you guys come in here today,
0:22:37 > 0:22:39and be able to talk to each other,
0:22:39 > 0:22:41not just come in and just sit at their table,
0:22:41 > 0:22:44have their meal, pay their bill and go.
0:22:44 > 0:22:46I think it's really nice that people meet each other.
0:22:46 > 0:22:50What do we all think or feel about communal tables?
0:22:50 > 0:22:52- I love it.- Do you?
0:22:52 > 0:22:55When you go to a restaurant you don't want to disturb people
0:22:55 > 0:22:58- on another table, because you don't know what their agenda is.- Yeah.
0:22:58 > 0:23:00And that's kind of invading their space.
0:23:00 > 0:23:02Whereas if someone chooses to sit at a social table,
0:23:02 > 0:23:05you have the freedom to open up that dialogue and start talking.
0:23:05 > 0:23:07- I think that's really cool.- Mm.
0:23:10 > 0:23:14Nahida seems to be soaking up the atmosphere here at James's.
0:23:14 > 0:23:18I'm hoping it's making her think twice about the ambience and decor
0:23:18 > 0:23:20in her own restaurant.
0:23:21 > 0:23:23So, just looking round the room, Nahida,
0:23:23 > 0:23:26there's a real homely feel here, isn't there?
0:23:26 > 0:23:28I could actually get stuck in and tidy up a little bit.
0:23:28 > 0:23:30- Yeah...- But that's me.
0:23:30 > 0:23:31But in terms of the rest of the room,
0:23:31 > 0:23:33you've got the sofa in the corner over there
0:23:33 > 0:23:38and books and lamps and there's plants and dried flowers in vases.
0:23:38 > 0:23:42It's nice for everything not to be in a sequence, things to be different.
0:23:42 > 0:23:44They don't all have to be the same.
0:23:44 > 0:23:47If you remember, I did say I wanted to get some sofas in there
0:23:47 > 0:23:49and a small coffee table in there.
0:23:49 > 0:23:53I even said to Simon, if we could invest in some lamps...
0:23:53 > 0:23:55I think that will do a couple of things,
0:23:55 > 0:23:57it will create a much more attractive space
0:23:57 > 0:23:59within the restaurant...
0:23:59 > 0:24:03It will also, I think, create a very attractive look of the restaurant,
0:24:03 > 0:24:07- if you're outside on the street. - That's right.
0:24:07 > 0:24:10You're seeing something that's really warm and welcoming.
0:24:10 > 0:24:13- It would be lovely if we could do it. It would be great.- Good.
0:24:16 > 0:24:20Back in Coventry, inspiration from the supper club quickly evaporates
0:24:20 > 0:24:23when Nahida's financial issues come to a head.
0:24:23 > 0:24:26She has spent all the initial £20,000
0:24:26 > 0:24:28that she borrowed from the bank
0:24:28 > 0:24:31on her rent, renovations and kitchen equipment.
0:24:31 > 0:24:33So it's a real body blow
0:24:33 > 0:24:36when Nahida discovers that the existing gas supply
0:24:36 > 0:24:39won't service a professional kitchen.
0:24:40 > 0:24:44This is the bane of my life, and it's just dragging me down at the moment.
0:24:44 > 0:24:45Right down.
0:24:45 > 0:24:48It'll cost thousands of pounds to upgrade,
0:24:48 > 0:24:50money Nahida simply doesn't have.
0:24:52 > 0:24:54I've not been able to sleep, very stressed.
0:24:56 > 0:24:59With three weeks to go now before the planned opening,
0:24:59 > 0:25:01I'm really concerned.
0:25:01 > 0:25:04So I've come back to Coventry to see how I can help.
0:25:05 > 0:25:08- There's lots still to do, isn't there?- Yeah.
0:25:08 > 0:25:12Have you got the money to pay for what needs doing?
0:25:12 > 0:25:14Yeah...
0:25:14 > 0:25:15I haven't.
0:25:15 > 0:25:16- You haven't got the money?- No.
0:25:16 > 0:25:19Have you budgeted, then, for what needs to be done?
0:25:19 > 0:25:21Do you know how much money you need to spend?
0:25:21 > 0:25:23- Further?- Yes.
0:25:23 > 0:25:27I'm going to need roughly another £5,000 to £7,000.
0:25:27 > 0:25:28- My gosh.- Yeah.
0:25:28 > 0:25:30If you had your time again,
0:25:30 > 0:25:32and you were to go back to the beginning of this project,
0:25:32 > 0:25:34would you do things differently?
0:25:37 > 0:25:38First of all, I can't go back.
0:25:38 > 0:25:40If you could.
0:25:40 > 0:25:43If I know what I know now, and I could go back...
0:25:43 > 0:25:45I might not start the project at all.
0:25:45 > 0:25:46- Really?- Yeah.
0:25:48 > 0:25:50Do you feel, then, that because you've come this far,
0:25:50 > 0:25:52you can't stop and you can't go back,
0:25:52 > 0:25:55- do you feel you've reached the point of no return?- Definitely.
0:25:55 > 0:25:57- You do.- Yeah, yeah. Definitely.
0:25:57 > 0:26:02I've acted on impulse and dived right in at the deep end.
0:26:02 > 0:26:04For me now, it's sink or swim.
0:26:04 > 0:26:08But like I said, we've put too much work into this place now
0:26:08 > 0:26:12to not give it a go, and to just pack it up now.
0:26:12 > 0:26:13I'm really worried.
0:26:13 > 0:26:15Yeah.
0:26:15 > 0:26:19'Nahida's paying the price for having no business plan.
0:26:19 > 0:26:23'The longer the build drifts on, the more money she stands to lose.
0:26:23 > 0:26:25'Given the dire situation,
0:26:25 > 0:26:28'I've called an emergency family meeting.
0:26:28 > 0:26:31'I need all her family onside if we are to get Desi Fusion open
0:26:31 > 0:26:33'and start bringing in some money.
0:26:33 > 0:26:35'If Nahida won't listen to ME,
0:26:35 > 0:26:38'I'm hoping she might listen to her children.'
0:26:38 > 0:26:42Does Mum discuss money with you? Does she tell you about how much things are costing?
0:26:42 > 0:26:45It's not like we've sat down and had a whole conversation about it.
0:26:45 > 0:26:47- She doesn't like to burden us. - No, she doesn't.
0:26:47 > 0:26:49She just likes to get on with it.
0:26:49 > 0:26:51Is she the sort of person that would ask for help?
0:26:51 > 0:26:54Only when she's really struggling. Mum's got a strong head.
0:26:54 > 0:26:55So when it comes to taking up projects
0:26:55 > 0:26:58she likes to do it herself rather than having other people.
0:26:58 > 0:27:00We could call her any hour of the night, morning, day -
0:27:00 > 0:27:02if she's at work, wherever she is,
0:27:02 > 0:27:04she'll drop what she's doing and come and help us.
0:27:04 > 0:27:07- But if she needs help and she asks us, she'll feel bad.- Yes.
0:27:07 > 0:27:10The situation is this - there is no more money left.
0:27:12 > 0:27:16But there is lots of work that still needs to be done to the restaurant.
0:27:17 > 0:27:19What I'm trying to stress to you
0:27:19 > 0:27:23is that it is absolutely essential that Desi Fusion opens,
0:27:23 > 0:27:25so that there is a revenue stream,
0:27:25 > 0:27:29so that, for example, Nahida can afford the rent payment that is due
0:27:29 > 0:27:31in just a couple of weeks' time.
0:27:31 > 0:27:36And that's why I'm here today, with you lot,
0:27:36 > 0:27:40to see whether you have anything you can offer to the project
0:27:40 > 0:27:43to help Nahida get the business open as fast as possible.
0:27:43 > 0:27:46- I think the time has come to sit down with Mum...- Yeah.
0:27:46 > 0:27:48..and give her a pen in one hand and a piece of paper in the other
0:27:48 > 0:27:51and say, "We're not leaving this room
0:27:51 > 0:27:53"until you make a list of the things that still need doing."
0:27:53 > 0:27:57It's really important that you get involved and that you engage
0:27:57 > 0:28:00- and that you help Mum open this restaurant.- Yeah, OK.- All right?
0:28:02 > 0:28:05Over the coming days, Nahida's family get stuck in.
0:28:06 > 0:28:08- Is it scraping?- OK, put it down...
0:28:08 > 0:28:10Do it slowly.
0:28:10 > 0:28:14And soon, the place is starting to look more like a restaurant.
0:28:18 > 0:28:22'But I want Nahida's children to do more than just DIY and cleaning.
0:28:22 > 0:28:24'If this is going to feel like a family business,
0:28:24 > 0:28:26'they need to help their mum run it.
0:28:27 > 0:28:30'Even though she has no restaurant experience,
0:28:30 > 0:28:34'I think 29-year-old Symha, currently a full-time mum,
0:28:34 > 0:28:36'could run the front of house.
0:28:36 > 0:28:39'So I'm going to test her out at a local cafe.'
0:28:39 > 0:28:42- Feeling confident, Symha? - Nervous.- Uh-huh. OK.
0:28:42 > 0:28:44- I like talking to people, so I should be OK.- OK.
0:28:44 > 0:28:46Two small lattes.
0:28:46 > 0:28:48Is that a classic or generous?
0:28:48 > 0:28:50- Classic.- Classic.
0:28:50 > 0:28:52That's £2.10, please.
0:28:52 > 0:28:54'Front of house is a crucial role -
0:28:54 > 0:28:57'get it wrong and service grinds to a halt.'
0:28:58 > 0:29:00There's a lot going on here.
0:29:00 > 0:29:04The ordering and putting the saucers on the tray and taking the money,
0:29:04 > 0:29:07giving the change, giving the table number, there's a lot to remember.
0:29:07 > 0:29:10- Hi. What would you like? - Tea and toast, please.
0:29:10 > 0:29:12What's really impressive is how animated she is
0:29:12 > 0:29:15and how responsive she is to customers.
0:29:15 > 0:29:18That is 2.60 change. Thank you.
0:29:18 > 0:29:20Really encouraging.
0:29:20 > 0:29:22So, that's £2.40.
0:29:22 > 0:29:24Thank you.
0:29:24 > 0:29:27It's given me ideas on how we can run the restaurant a bit smoother.
0:29:27 > 0:29:30- Good.- The fact you said I did quite well, I'm happy with that.
0:29:30 > 0:29:33Even though I was panicking inside, it didn't show on the outside.
0:29:33 > 0:29:35I'm quite friendly with people, I talk a lot...
0:29:35 > 0:29:37- You were very friendly today. - Yeah, was I?
0:29:37 > 0:29:39- We all noticed it.- OK!- Absolutely.
0:29:41 > 0:29:45Having borrowed another £15,000 from her family,
0:29:45 > 0:29:47Nahida installs a new gas supply,
0:29:47 > 0:29:49buys the remaining equipment...
0:29:49 > 0:29:51It's really heavy!
0:29:51 > 0:29:53..and before long, there's a working kitchen.
0:29:55 > 0:29:58Oh, that feels good.
0:29:58 > 0:30:02We need to get the word out about the restaurant as soon as possible.
0:30:02 > 0:30:04So I've asked Nahida to prepare some free samples.
0:30:08 > 0:30:09That's fantastic.
0:30:09 > 0:30:11This is a big moment, do you realise this?
0:30:11 > 0:30:14This is the first dish to come out of your kitchen.
0:30:14 > 0:30:16You know what? I've had pakoras all my life,
0:30:16 > 0:30:21but this one just holds a higher status in my life.
0:30:21 > 0:30:23Because of the significance of it?
0:30:23 > 0:30:26Because of all the hard work we've put here.
0:30:26 > 0:30:28- Clean plate.- Ah, there you go!
0:30:28 > 0:30:30That's what I want to see.
0:30:30 > 0:30:33'When it comes to sparking customer interest,
0:30:33 > 0:30:38'nothing can replace direct, personal contact - and a free sample.'
0:30:38 > 0:30:40We'll do a little production line here.
0:30:43 > 0:30:48So I take Nahida's daughters out to the town centre to start building
0:30:48 > 0:30:50that all-important customer base.
0:30:51 > 0:30:54We're opening a new restaurant called Desi Fusion
0:30:54 > 0:30:56on Warwick Row, near Sherbourne House.
0:30:56 > 0:30:59You've got some pakoras in there and some chaat.
0:30:59 > 0:31:01They're both a little nervous, naturally.
0:31:01 > 0:31:03It's quite daunting, I imagine,
0:31:03 > 0:31:05to stand in the middle of your town centre.
0:31:05 > 0:31:07But they're going for it.
0:31:07 > 0:31:10- If you just want to...- Halal? - It is Halal, yes.
0:31:10 > 0:31:12Bless you!
0:31:13 > 0:31:16- Mm!- That's very nice.- It is, yeah!
0:31:16 > 0:31:18It's really nice.
0:31:18 > 0:31:19I will give you guys a leaflet.
0:31:19 > 0:31:21Definitely stop by, hopefully we'll see you there.
0:31:21 > 0:31:23- Free meal? - I don't know about a free meal,
0:31:23 > 0:31:26- but you're always welcome to come and try our food.- OK, then.
0:31:26 > 0:31:28- Very nice.- Yeah?- Thank you.
0:31:28 > 0:31:30- Compliments to the chef.- Cheers.
0:31:31 > 0:31:33Finally, we have progress.
0:31:33 > 0:31:35Nahida is in the kitchen cooking,
0:31:35 > 0:31:38Symha is taking charge of front of house operations,
0:31:38 > 0:31:41Nasma's getting a handle on marketing.
0:31:41 > 0:31:42For the first time,
0:31:42 > 0:31:44I feel this project is moving in the right direction.
0:31:44 > 0:31:46I think it's heading to opening now.
0:31:46 > 0:31:49I think we're getting closer to that open door.
0:31:49 > 0:31:52You know? And I just can't wait.
0:31:55 > 0:31:59Nahida's next decision will define her restaurant.
0:31:59 > 0:32:01Keeping her full-time job, she's hired a chef,
0:32:01 > 0:32:05who she hopes can recreate her home-cooked food.
0:32:05 > 0:32:07This is my first time in a restaurant,
0:32:07 > 0:32:12so excuse me if I say something wrong or if I don't know what I'm asking.
0:32:12 > 0:32:15- I can make any cuisine, anything you want.- OK.
0:32:15 > 0:32:16- That's not a problem.- OK.
0:32:16 > 0:32:19Seven hours a day, six days a week.
0:32:19 > 0:32:23Mr Nawaz has over 20 years' experience in the trade
0:32:23 > 0:32:26and strong views about how things should be done.
0:32:26 > 0:32:29There's loads of things what's missing, you know what I mean?
0:32:29 > 0:32:31- Being frank with you... - That's another thing...
0:32:31 > 0:32:33The flat freezers and everything,
0:32:33 > 0:32:37- they put the meat, chicken, prawns...- That's another thing,
0:32:37 > 0:32:40I'm still looking for the fridge and the tables and the chairs -
0:32:40 > 0:32:43- as you noticed, they've still got to come.- Yeah.
0:32:43 > 0:32:44You've done another mistake -
0:32:44 > 0:32:47your kitchen should have been in the other room
0:32:47 > 0:32:49and the other room should have been this side.
0:32:49 > 0:32:51Yeah. Thanks.
0:32:51 > 0:32:55Given her inexperience, I'm worried Nahida's dishes may get overlooked
0:32:55 > 0:32:58in favour of the standard curry house fare
0:32:58 > 0:33:00Mr Nawaz is used to cooking.
0:33:00 > 0:33:02I'm doing the gravy now, the sauce and everything,
0:33:02 > 0:33:05the proper way, how a proper restaurant does it.
0:33:05 > 0:33:07And I will show them the lot.
0:33:07 > 0:33:10At the end of the day, it's my bread and butter
0:33:10 > 0:33:12and it's their bread and butter.
0:33:12 > 0:33:13That's how I look at it.
0:33:14 > 0:33:17He's confident. He knows what he's doing.
0:33:17 > 0:33:22I think being in the position that I am...
0:33:22 > 0:33:25I'm going to have to give him the chance to prove himself.
0:33:28 > 0:33:30The closer Nahida gets to opening day,
0:33:30 > 0:33:33the more disorganised she becomes.
0:33:34 > 0:33:36The plan? There is no plan.
0:33:36 > 0:33:39If there was a plan, I wouldn't be in this mess.
0:33:41 > 0:33:45With just 24 hours to go, the building work is incomplete.
0:33:45 > 0:33:49And Nahida is still hunting for furnishings.
0:33:49 > 0:33:52Which ones are your cheapest?
0:33:52 > 0:33:53These, here.
0:33:53 > 0:33:56They're not very nice, are they?
0:33:57 > 0:34:01There is a lot to do, not enough time, not enough hours.
0:34:01 > 0:34:04A huge amount is now at stake.
0:34:04 > 0:34:08Nahida's borrowing from her family has mounted steadily to £22,000 -
0:34:08 > 0:34:12which is on top of the initial £20,000
0:34:12 > 0:34:14that she borrowed from the bank.
0:34:14 > 0:34:16On top of that, she has running costs -
0:34:16 > 0:34:20staff wages, stock, utilities and that huge rent.
0:34:22 > 0:34:26I kind of get really nervous and...
0:34:26 > 0:34:31happy, excited, but really scared as well.
0:34:31 > 0:34:34Lots to do in the morning. Um...
0:34:36 > 0:34:39To break even, let alone repay her debts,
0:34:39 > 0:34:42she needs to bring in £500 a day.
0:34:42 > 0:34:47In her words, 100 people walking through the door spending £5 each.
0:34:47 > 0:34:50Tomorrow, she has to start making money.
0:34:50 > 0:34:53I am scared.
0:34:53 > 0:34:54Scared shitless.
0:35:02 > 0:35:059:00am, Monday morning.
0:35:06 > 0:35:08It's opening day.
0:35:14 > 0:35:16I'm very nervous about today, I've got to be honest.
0:35:16 > 0:35:20The fact we're here, on opening day, is remarkable.
0:35:20 > 0:35:22There's no question that this is a huge achievement.
0:35:22 > 0:35:25But it's been troubling me for quite some time
0:35:25 > 0:35:27that even if Nahida gets to opening day,
0:35:27 > 0:35:29there's still so much about the business
0:35:29 > 0:35:31that she's chosen to ignore.
0:35:31 > 0:35:34I just really don't know which way it's going to go.
0:35:34 > 0:35:36'The signs aren't great.
0:35:36 > 0:35:39'Nahida is late, so I'm left waiting outside.'
0:35:45 > 0:35:48I've been here for over an hour.
0:35:48 > 0:35:49It's opening day.
0:35:49 > 0:35:52There's still nobody here.
0:35:52 > 0:35:55It's an hour and 20 minutes before they open to the public
0:35:55 > 0:35:56and there's nobody on the premises.
0:35:56 > 0:35:59This is the first day of business!
0:35:59 > 0:36:01I would have been here at 6:00am with all my staff
0:36:01 > 0:36:03if this were my restaurant.
0:36:03 > 0:36:07It's inconceivable to me that Nahida and her team aren't here.
0:36:07 > 0:36:09It really upsets me.
0:36:11 > 0:36:14At last, there's some movement at the service entrance at the back.
0:36:16 > 0:36:18- Hi.- Hi.- How are you?
0:36:18 > 0:36:21- Are you well? - I'm well, thank you. How are you?
0:36:21 > 0:36:24- Are you stressed?- Tired.
0:36:24 > 0:36:26You're opening in an hour's time.
0:36:26 > 0:36:28Yes.
0:36:28 > 0:36:30Can I help with anything?
0:36:30 > 0:36:33It turns out Nahida is late
0:36:33 > 0:36:36because she was shopping for today's food supplies.
0:36:41 > 0:36:44Not surprisingly, with everything so last minute,
0:36:44 > 0:36:46it's chaos.
0:36:48 > 0:36:50Nahida, more potatoes.
0:36:50 > 0:36:51Oh, that bag can stay in the car.
0:36:51 > 0:36:52What about these?
0:36:52 > 0:36:54Thank you. Yes, these need to go...
0:36:54 > 0:36:58'There is so much still to organise and absolutely no direction.
0:36:58 > 0:37:01'Nahida needs to take charge.
0:37:01 > 0:37:03'But she's in a panic.'
0:37:03 > 0:37:04Nahida?
0:37:04 > 0:37:05Yes?
0:37:05 > 0:37:07- Who's running the show today? - No-one.
0:37:07 > 0:37:09- No-one's running the show. - Everybody.
0:37:09 > 0:37:11Everybody's running the show.
0:37:11 > 0:37:13- We open in 50 minutes time.- Yeah.
0:37:13 > 0:37:16I want to keep reminding you that it's quite close -
0:37:16 > 0:37:19who, effectively, is going to be the manager of the restaurant today?
0:37:19 > 0:37:20If there's a problem, who do I go to?
0:37:20 > 0:37:23- I guess that's me. - It is you?- It's me.- OK. All right.
0:37:27 > 0:37:29Nope.
0:37:29 > 0:37:33'But just when I think I've got through to her, she vanishes.'
0:37:33 > 0:37:35Nahida?
0:37:37 > 0:37:39Where did Nahida go?
0:37:39 > 0:37:41I can't find her.
0:37:44 > 0:37:48We open in 36 minutes and Nahida is nowhere to be found.
0:37:51 > 0:37:53We're looking for Nahida.
0:37:53 > 0:37:55She's gone to the shop.
0:37:55 > 0:37:56She's gone to the shop?
0:37:57 > 0:37:59This is astonishing.
0:38:00 > 0:38:02'But things get worse.
0:38:02 > 0:38:04'In the rush to get the restaurant open,
0:38:04 > 0:38:08'Nahida's building work hasn't yet been signed off by the council.
0:38:09 > 0:38:13'And now the building control officer has just arrived.'
0:38:13 > 0:38:16The building regs guy needs to sign the restaurant off
0:38:16 > 0:38:18in order to open for business.
0:38:18 > 0:38:21She's disappeared, the restaurant opens in 22 minutes.
0:38:21 > 0:38:24And without his signature she can't open.
0:38:24 > 0:38:27'This is a potential disaster.
0:38:27 > 0:38:30'Nahida's lack of experience is really showing.'
0:38:30 > 0:38:32You're not stressed, are you?
0:38:32 > 0:38:33No.
0:38:35 > 0:38:36Nahida?
0:38:36 > 0:38:38You're there!
0:38:38 > 0:38:41The, um... Where were you?!
0:38:41 > 0:38:43We found her.
0:38:43 > 0:38:44Sorry about the wait.
0:38:44 > 0:38:47Do you want to go round to the front, shall we start there?
0:38:47 > 0:38:50- Yeah, we'll start at the front. - Yeah? Give me your verdict.
0:38:51 > 0:38:54The inspector has a list of 15 items to check
0:38:54 > 0:38:57before he'll let Nahida open her doors.
0:38:57 > 0:39:00- It's not coming in until after 12. - OK.- So, as soon as it's in,
0:39:00 > 0:39:02I'll get it put on.
0:39:02 > 0:39:05- Your call bell system's in place, as well.- Yeah.
0:39:05 > 0:39:07Yeah, that's fine.
0:39:07 > 0:39:10Seven minutes to opening.
0:39:10 > 0:39:11The wait is agonising.
0:39:13 > 0:39:15Yeah, fine.
0:39:15 > 0:39:16'But at last...'
0:39:16 > 0:39:17Good luck.
0:39:17 > 0:39:19- Thank you.- Thank you!
0:39:19 > 0:39:20'..there's good news.'
0:39:20 > 0:39:22He's given you permission to open?
0:39:22 > 0:39:23Yeah, he has.
0:39:23 > 0:39:24And you are open.
0:39:32 > 0:39:34'It's been a three-month slog.'
0:39:34 > 0:39:37OK, everybody quiet, please.
0:39:37 > 0:39:40'But Nahida's dream is finally coming true.'
0:39:40 > 0:39:43Desi Fusion is now open for business.
0:39:43 > 0:39:44CHEERING AND APPLAUSE
0:39:47 > 0:39:49OK, everybody come in.
0:39:55 > 0:39:57- Congratulations, Nahida.- Thank you.
0:39:57 > 0:40:00- You've opened your restaurant! - Thank you.
0:40:00 > 0:40:01It's great.
0:40:01 > 0:40:03Are you feeling proud?
0:40:03 > 0:40:05I am. I'm feeling very proud.
0:40:06 > 0:40:08I've thought of this for a long time.
0:40:12 > 0:40:14It's a big thing, isn't it?
0:40:14 > 0:40:16- It's a big thing, my first time. - Huge thing.
0:40:16 > 0:40:19- I think you've done amazingly well, Nahida.- Thank you.
0:40:19 > 0:40:20This is an astonishing achievement.
0:40:20 > 0:40:23I don't know, I don't seem to think that I've done that well...
0:40:23 > 0:40:26I've got to be honest, there were times where I thought,
0:40:26 > 0:40:27- "Is she going to do it?"- Yeah.
0:40:27 > 0:40:30"Will we get to a point where we're looking at a restaurant
0:40:30 > 0:40:32"that's open to the public?" And I've had my doubts.
0:40:32 > 0:40:35But you've sort of proved me wrong, because you're open.
0:40:35 > 0:40:38You've got a restaurant, and it's yours,
0:40:38 > 0:40:41and it's because of you that it's open.
0:40:41 > 0:40:42It is. It's open.
0:40:46 > 0:40:49'Against the odds, Nahida and her children have created
0:40:49 > 0:40:52'an orderly and functional dining room.
0:40:52 > 0:40:56'They've added a homely corner at the back.
0:40:56 > 0:41:00'I would like to have seen some more influences from the supper club -
0:41:00 > 0:41:03'communal tables, plants, rugs, pictures
0:41:03 > 0:41:05'would all have softened the look.
0:41:05 > 0:41:08'But the menu really disappoints me.'
0:41:08 > 0:41:13This is a standard high street Indian restaurant menu.
0:41:13 > 0:41:17It's not the menu that Nahida described to me.
0:41:17 > 0:41:20It's not the menu that we've looked at together.
0:41:20 > 0:41:23It doesn't say Desi Fusion to me.
0:41:23 > 0:41:25I would imagine that Nahida has ended up with this menu
0:41:25 > 0:41:29because a competent chef has been hired
0:41:29 > 0:41:31and has said, "This is what I do."
0:41:31 > 0:41:34And Nahida has thought, "Well, if this guy is competent
0:41:34 > 0:41:37"and he knows what he's doing, let him do it."
0:41:37 > 0:41:39At the end of the day, the dishes are the same, mate.
0:41:39 > 0:41:42So they're the same dishes, no matter which restaurant you go to?
0:41:42 > 0:41:44- Whichever you go to.- Yeah.
0:41:44 > 0:41:49And the menu you've put together for Nahida, is that the same?
0:41:49 > 0:41:51Thank you.
0:41:51 > 0:41:55- The usual suspects, the classics, is that right?- Yes, mate.
0:41:55 > 0:41:57- Yep.- Yep.
0:41:57 > 0:41:59'I had expected this kitchen
0:41:59 > 0:42:03'to be producing Nahida's unique, home-style chickpea curry.
0:42:03 > 0:42:07'Instead Mr Nawaz is turning out high street staples.'
0:42:07 > 0:42:12You've got chicken tikka masala, fried rice and a chicken pakora.
0:42:12 > 0:42:16'This is a tried and tested method, preparing a huge pot of curry gravy,
0:42:16 > 0:42:19'which is used for the base of every curry they make.
0:42:21 > 0:42:24'It keeps costs down, whilst still having a varied menu.
0:42:24 > 0:42:27'But it risks making them indistinguishable
0:42:27 > 0:42:31'from any of the other 50 curry houses in Coventry.
0:42:31 > 0:42:34'Nahida has thrown away everything that made her restaurant
0:42:34 > 0:42:36'different and special.'
0:42:37 > 0:42:42It's coming up to 1:00, which is usually the busiest time for lunch service.
0:42:42 > 0:42:44And...they've done OK so far.
0:42:44 > 0:42:46Six customers, I think, I've counted.
0:42:46 > 0:42:47It's very early in the day
0:42:47 > 0:42:50to start saying, "Oh, my goodness, things aren't working."
0:42:50 > 0:42:53But six covers in two hours is quite light.
0:42:59 > 0:43:02'But as it gets later, my concern grows.'
0:43:05 > 0:43:08The numbers have been very low today.
0:43:08 > 0:43:10Probably around a dozen before 6:00,
0:43:10 > 0:43:14and maybe another six or seven in the restaurant behind me now
0:43:14 > 0:43:16and that's very worrying indeed.
0:43:16 > 0:43:18A business like a restaurant needs bums on seats.
0:43:18 > 0:43:20I haven't seen evidence of that yet.
0:43:20 > 0:43:22I need to see this restaurant much, much busier,
0:43:22 > 0:43:24and Nahida needs to see it busier,
0:43:24 > 0:43:27because she hasn't really got that much time to play with.
0:43:34 > 0:43:36'Trade doesn't pick up much.
0:43:36 > 0:43:39'And Nahida needs to turn over £500 a day
0:43:39 > 0:43:40'just to break even.'
0:43:42 > 0:43:45So, our takings are 230 for today.
0:43:45 > 0:43:47£230.
0:43:51 > 0:43:53Cashing up, then I'm going to go home.
0:43:53 > 0:43:54200...
0:43:54 > 0:43:56I'm disappointed.
0:43:56 > 0:43:58I really am.
0:43:58 > 0:43:59I had hoped for 500.
0:44:00 > 0:44:02At least. That was my minimum.
0:44:04 > 0:44:08But...it didn't happen.
0:44:10 > 0:44:13And things don't get better.
0:44:13 > 0:44:17Day two - £170.
0:44:19 > 0:44:23Day three - £85.
0:44:24 > 0:44:27Day four - £40.
0:44:29 > 0:44:31Starting a restaurant is costly,
0:44:31 > 0:44:34but the daily running is a relentless drain
0:44:34 > 0:44:37on funds, stock, rent, utilities.
0:44:37 > 0:44:41Every day, the money you take has to cover these costs.
0:44:41 > 0:44:42OK...
0:44:42 > 0:44:46Nahida is simply not taking enough.
0:44:46 > 0:44:47At the end of the first week,
0:44:47 > 0:44:52I estimate that she has lost at least £1,500.
0:44:52 > 0:44:57And that's on top of the £42,000 she already owes.
0:44:57 > 0:44:59I'm scared now. Yeah.
0:44:59 > 0:45:01I'm very scared.
0:45:01 > 0:45:04What if we don't do very well?
0:45:04 > 0:45:08How am I going to pay for all this now?
0:45:24 > 0:45:28It's two weeks after opening day when I return to Desi Fusion.
0:45:28 > 0:45:32I've really thought about how I can help Nahida.
0:45:32 > 0:45:34This restaurant is surrounded by offices.
0:45:34 > 0:45:37I want to tap into that lunchtime market,
0:45:37 > 0:45:40and I've got a plan that I'm hoping will work.
0:45:41 > 0:45:44It's really clear to me that Nahida's lost her way.
0:45:44 > 0:45:47It's really obvious that this is a business that's in trouble.
0:45:47 > 0:45:49But I'd like to help Nahida,
0:45:49 > 0:45:53and I'd like to suggest to Nahida that we try something
0:45:53 > 0:45:54that might get some customers in today,
0:45:54 > 0:45:57and I'd like to suggest something that gets us back, I think,
0:45:57 > 0:46:00to Nahida's original vision.
0:46:02 > 0:46:04- Hello.- Hi.
0:46:04 > 0:46:07- How are you? - I'm fine, thank you. How are you?
0:46:07 > 0:46:08Very well, thank you.
0:46:10 > 0:46:12'In an effort to drum up business,
0:46:12 > 0:46:14'we're going to offer a lunchtime buffet,
0:46:14 > 0:46:17'including some of Nahida's home-cooked recipes.
0:46:18 > 0:46:20'With eight different dishes on offer
0:46:20 > 0:46:23'and an-all-you-can-eat price of just £3.99,
0:46:23 > 0:46:26'I'm really hoping to pull in the office workers
0:46:26 > 0:46:29'and university students.'
0:46:29 > 0:46:32So, lunchtime, you're short of time,
0:46:32 > 0:46:35and a buffet is perfect, because the food is right there.
0:46:35 > 0:46:36It's already there.
0:46:36 > 0:46:37It's nice and hot, ready to go.
0:46:37 > 0:46:39Can you be in and out, if you wanted to, in ten minutes?
0:46:39 > 0:46:42Yeah, cos we're not just doing it that you have to eat in,
0:46:42 > 0:46:44we're doing takeaway boxes as well.
0:46:44 > 0:46:47'But nothing will happen unless we get the word out.
0:46:47 > 0:46:50'Symha had promised me a whole crowd of family members
0:46:50 > 0:46:52'to help me deliver leaflets.
0:46:52 > 0:46:55'Now that it's crunch time, however, no-one's available.'
0:46:55 > 0:46:57We need to spread the word.
0:46:57 > 0:46:59Yeah. But because of the price, I think a lot of people will come,
0:46:59 > 0:47:01- once they know... - You think they'll come in?
0:47:01 > 0:47:04- But how will they know about it? - Yeah, I know.
0:47:04 > 0:47:05We do need to get out there.
0:47:05 > 0:47:07Russell wants someone to go with him to the university
0:47:07 > 0:47:10to hand out leaflets for the buffet.
0:47:10 > 0:47:12That's fine, you come when you can.
0:47:12 > 0:47:14Symha, who are you calling now?
0:47:14 > 0:47:16I'm just ringing my brother, to see how long he's going to be.
0:47:16 > 0:47:19- OK.- And then he can go with you. He won't say no. He'll go with you.
0:47:19 > 0:47:21It's just getting him here.
0:47:21 > 0:47:24He might be driving, because he didn't pick up.
0:47:24 > 0:47:25This is incredibly frustrating.
0:47:25 > 0:47:27I just need somebody to come with me,
0:47:27 > 0:47:30anybody to come with me to the university,
0:47:30 > 0:47:33which is five minutes away, to hand out some leaflets
0:47:33 > 0:47:37to drum up business for this event today and nobody can join me.
0:47:37 > 0:47:41I wonder whether this comes from Nahida.
0:47:41 > 0:47:46You know, Nahida does have, even today, to this day,
0:47:46 > 0:47:49the attitude that, "Well, people will come.
0:47:49 > 0:47:51"We've built this restaurant, and people will come."
0:47:51 > 0:47:55They won't. And they're not. And I don't think they will.
0:47:55 > 0:47:56Bye.
0:47:56 > 0:47:59'At last, one member of the family does show up...'
0:47:59 > 0:48:02Cavalry to the rescue.
0:48:02 > 0:48:03'..and we head straight out
0:48:03 > 0:48:08'to hit office workers and university students just before lunchtime.'
0:48:08 > 0:48:09Can I interrupt you for a second?
0:48:09 > 0:48:12Can I give you a leaflet for an all-you-can-eat buffet today?
0:48:12 > 0:48:15All right, lads? We're doing a buffet today in the restaurant
0:48:15 > 0:48:17from 12 to the end of the day.
0:48:17 > 0:48:18'The best form of marketing
0:48:18 > 0:48:21'is happy customers spreading the news by word of mouth.
0:48:21 > 0:48:25'But that can't happen unless we get people through the door.'
0:48:25 > 0:48:29All-you-can-eat today for 3.99.
0:48:29 > 0:48:30- How is it 3.99?- Yeah...
0:48:30 > 0:48:33It's just so cheap. Exactly.
0:48:33 > 0:48:37'One hour on the ground, a few hundred leaflets...'
0:48:38 > 0:48:40All-you-can-eat...
0:48:40 > 0:48:42All-you-can-eat buffet?
0:48:42 > 0:48:43All-you-can-eat buffet?
0:48:45 > 0:48:47'And when we get back to Desi Fusion,
0:48:47 > 0:48:50'it's already busier than I have ever seen it.'
0:48:53 > 0:48:55So, a few people in?
0:48:55 > 0:48:56We have, we've got some people in, yeah.
0:48:56 > 0:48:59More than we normally get in at lunchtime, so...
0:48:59 > 0:49:01- Is it?- Yes.- That's good.
0:49:01 > 0:49:05'In fact, the buffet gives Desi Fusion its best day,
0:49:05 > 0:49:07'with takings of £420.
0:49:08 > 0:49:10'With a valid lunchtime offer,
0:49:10 > 0:49:13'people are finally coming through the door.
0:49:13 > 0:49:16'But it will need this sort of sustained effort
0:49:16 > 0:49:18'to build up their customer base.
0:49:21 > 0:49:24'So, a few days later, I'm really surprised to hear
0:49:24 > 0:49:27'that Nahida hasn't continued with the lunch time buffet.
0:49:27 > 0:49:30'Despite generating her best numbers yet,
0:49:30 > 0:49:33'she feels the cost of hiring the heated buffet equipment
0:49:33 > 0:49:35'is just one more expense.
0:49:35 > 0:49:39'She also doesn't think that she's close enough to the university
0:49:39 > 0:49:42'to be popular with students.
0:49:46 > 0:49:49'I'm becoming increasingly concerned
0:49:49 > 0:49:52'and want to hear if things are improving.'
0:49:52 > 0:49:53Hi, Nahida?
0:49:53 > 0:49:55It's Russell, how are you?
0:49:55 > 0:49:56'I'm good, how are you?'
0:49:56 > 0:49:59Very well, thank you. How are things up in Coventry?
0:49:59 > 0:50:02Business is still bad. It's really bad.
0:50:02 > 0:50:05- Really bad?- 'Yeah.'
0:50:05 > 0:50:06Can you tell me how bad?
0:50:06 > 0:50:09- Today is the worst. - 'What happened today?'
0:50:09 > 0:50:12We've taken £3.49 so far.
0:50:16 > 0:50:17It's the worst day.
0:50:17 > 0:50:18'That's pretty bad.'
0:50:18 > 0:50:19It's very bad.
0:50:19 > 0:50:22I'm worried, Nahida, I've got to say.
0:50:22 > 0:50:24- Your cash flow is dismal.- Mm.
0:50:24 > 0:50:27- Your rent is due, I would have thought.- 'Yeah, yeah.'
0:50:27 > 0:50:29And not only that, I've got the council tax due as well.
0:50:29 > 0:50:31Have you paid your staff yet?
0:50:31 > 0:50:34No, I'm supposed to pay them at the end of the month.
0:50:34 > 0:50:39- So, you've got a big bunch of bills...- 'I know.'
0:50:39 > 0:50:42- ..that you haven't yet paid and no money coming in.- 'No.'
0:50:42 > 0:50:44Have you thought about what you're going to do,
0:50:44 > 0:50:47and how you're going to make those payments?
0:50:47 > 0:50:48'What can I do, Russell?'
0:50:48 > 0:50:52My only other option is to lock the door and walk away,
0:50:52 > 0:50:56sell everything I've put in there and salvage the machinery
0:50:56 > 0:50:59and see what I can get for it, and pay my staff.
0:50:59 > 0:51:02- 'Have you thought about that?' - I have, yeah.
0:51:02 > 0:51:06At one point in the build before you opened,
0:51:06 > 0:51:09- you said to me that you wish you hadn't started.- Yeah.
0:51:11 > 0:51:13But that you felt that you had to carry on
0:51:13 > 0:51:17- and you had to see it through because you'd come this far.- Yeah.
0:51:17 > 0:51:20How much longer do you think you're going to be able to say that?
0:51:20 > 0:51:21'Don't know.'
0:51:24 > 0:51:25I don't know.
0:51:28 > 0:51:29- Another week or so.- 'I...'
0:51:29 > 0:51:31- Another week or so?- 'Yeah.'
0:51:31 > 0:51:34Is that in your mind as your cut-off point?
0:51:34 > 0:51:36Maybe.
0:51:46 > 0:51:49I think Nahida's been throwing good money after bad
0:51:49 > 0:51:53for at least half the project so far.
0:51:54 > 0:51:58She should cut her losses and she should shut the restaurant.
0:52:00 > 0:52:06A restaurant taking £3.50 in a day is not a viable business.
0:52:06 > 0:52:07There's no sense in carrying on.
0:52:11 > 0:52:13I don't know what I was thinking.
0:52:13 > 0:52:16I was thinking it was going to be the greatest thing that ever happened,
0:52:16 > 0:52:18you know, my restaurant - the doors were going to open
0:52:18 > 0:52:21and I was going to be swamped with customers.
0:52:26 > 0:52:28It's like Russell said right at the beginning,
0:52:28 > 0:52:32I didn't think it through, did I? Not properly.
0:52:32 > 0:52:34Something I wanted to do and I just dived right in.
0:52:36 > 0:52:40And I'm paying the price now. So...
0:52:40 > 0:52:45Just frantically holding on...tight, trying not to let go.
0:52:45 > 0:52:49With new restaurants three times more likely to go bust
0:52:49 > 0:52:52than any other business, sadly Nahida has made the same mistakes
0:52:52 > 0:52:55that many budding restaurateurs make.
0:52:55 > 0:52:58Passion and a good idea are not enough to succeed
0:52:58 > 0:53:00in this unforgiving business.
0:53:00 > 0:53:04This has been a painful life lesson for Nahida.
0:53:04 > 0:53:06I feel like I've let everybody down.
0:53:06 > 0:53:09You know, I did this for my children.
0:53:24 > 0:53:26It's two months since our phone call
0:53:26 > 0:53:28and I don't know how she's done it,
0:53:28 > 0:53:30but Nahida is still open.
0:53:32 > 0:53:35She's had to borrow another £5,000 from the bank
0:53:35 > 0:53:37and another £18,000 from her family.
0:53:37 > 0:53:39But she's hired a new chef,
0:53:39 > 0:53:44who is producing dishes more in keeping with her home-style cooking.
0:53:44 > 0:53:47She has rejigged her opening times to help cut costs,
0:53:47 > 0:53:50and she's tapping into the local theatre crowd
0:53:50 > 0:53:52by doing direct marketing.
0:53:52 > 0:53:55A feat of perseverance, if nothing else.
0:53:56 > 0:53:57I kind of feel I'm here,
0:53:57 > 0:54:02and I've got to try and do what I can while I can, to...
0:54:02 > 0:54:06Not just for myself, but for my family as well.
0:54:06 > 0:54:08'You have to admire Nahida's determination,
0:54:08 > 0:54:12'but I'm worried she'll be throwing yet more money after the £68,000
0:54:12 > 0:54:15'she's sunk in so far.
0:54:15 > 0:54:16'So I've come back one last time
0:54:16 > 0:54:20'to see if we can salvage anything from the situation.'
0:54:20 > 0:54:22There are two options open to Nahida -
0:54:22 > 0:54:25she can continue to trade, continue to lose money
0:54:25 > 0:54:28and wait for the landlord to come knocking
0:54:28 > 0:54:30when a rent bill is not paid.
0:54:30 > 0:54:32That way she will lose all of her money.
0:54:32 > 0:54:33A better option for Nahida
0:54:33 > 0:54:36would be to proactively seek the help of an agent
0:54:36 > 0:54:38and see whether the business is marketable.
0:54:38 > 0:54:39If she gets something for it,
0:54:39 > 0:54:43at least she'd be able to make a dent in her debts.
0:54:43 > 0:54:46'Martyn Hurdley is a business transfer agent.
0:54:46 > 0:54:49'He specialises in buying and selling businesses.
0:54:49 > 0:54:52'I want him to put a value on Nahida's restaurant,
0:54:52 > 0:54:55'to see if there's any way out for her.'
0:54:55 > 0:54:58- Nahida.- Hello, Russell. - This is Martyn.- Hello.
0:54:58 > 0:55:01- Martyn, this is Nahida.- Hiya. - Nice to see you.
0:55:01 > 0:55:02I've brought Martyn here today
0:55:02 > 0:55:05- because he's a commercial property specialist.- OK.
0:55:05 > 0:55:09He's going to have a chat with you and have a look around the business.
0:55:09 > 0:55:10OK, that's nice.
0:55:12 > 0:55:15The value of a restaurant business lies in three areas -
0:55:15 > 0:55:19the lease, the fixtures and fittings and the goodwill.
0:55:19 > 0:55:21Goodwill is the potential return trade
0:55:21 > 0:55:24provided by a loyal customer base.
0:55:24 > 0:55:28Desi Fusion just hasn't been open long enough to have generated any.
0:55:28 > 0:55:29The lease has got some value -
0:55:29 > 0:55:33it's got A3 and A5 hot food takeaway.
0:55:33 > 0:55:36- Yeah.- That is getting more and more difficult now to obtain.
0:55:36 > 0:55:38The infrastructure is here, isn't it?
0:55:38 > 0:55:41The kitchen's there, the flue, the tables, chairs -
0:55:41 > 0:55:42so, there is a value to it.
0:55:42 > 0:55:44I normally ask at this stage,
0:55:44 > 0:55:47how much did you spend on fitting it out?
0:55:47 > 0:55:51Realistically, near £40,000.
0:55:51 > 0:55:52- Really?- Yeah, yeah.
0:55:52 > 0:55:57Well, that is going to be difficult, probably, to get your money back.
0:55:57 > 0:56:02I wouldn't really put a value any more than £25,000 on it
0:56:02 > 0:56:04as it is at the moment.
0:56:09 > 0:56:11My concern, Nahida, is for the future.
0:56:12 > 0:56:18I think I would like to advise you to think very carefully,
0:56:18 > 0:56:24and think positively about Martyn's comments
0:56:24 > 0:56:26- and perhaps put Desi Fusion on the market.- Yeah.
0:56:26 > 0:56:29When you have that real offer in front of you,
0:56:29 > 0:56:32- I think it might make things clearer for you.- Yeah.
0:56:32 > 0:56:34And I think it might help you make the right decision.
0:56:34 > 0:56:36To go forward, yeah.
0:56:36 > 0:56:38- Would you do that?- I would.
0:56:38 > 0:56:42If you had your time again, Nahida, what would you do differently?
0:56:42 > 0:56:44I'd start off small.
0:56:44 > 0:56:48I'd start something smaller and get people wanting the food first
0:56:48 > 0:56:50and getting a taste for it.
0:56:50 > 0:56:52What lessons have you learned through this process?
0:56:52 > 0:56:55Going back to the beginning - everything you said,
0:56:55 > 0:56:58- do my homework, do my business plan. - So, if you had your time again,
0:56:58 > 0:57:01- you would do all those things? - I would do all those things.
0:57:01 > 0:57:04Nahida, I don't think I've ever met anybody quite like you.
0:57:04 > 0:57:06It's been an absolute pleasure.
0:57:06 > 0:57:09I feel a huge amount of affection for you and your family.
0:57:09 > 0:57:10Thank you.
0:57:10 > 0:57:12- And I do appreciate all your advice. - Not at all.
0:57:12 > 0:57:14Everything that you've helped us through.
0:57:14 > 0:57:15You have done a lot,
0:57:15 > 0:57:18and I know I have made all the decisions myself, and everything.
0:57:18 > 0:57:21- Sometimes the wrong ones. - Yeah, well, we learn from those,
0:57:21 > 0:57:23and hopefully I've learnt a big lesson.
0:57:34 > 0:57:36You know, it's incredibly sad when a business fails
0:57:36 > 0:57:40and I'm particularly saddened that this one is failing.
0:57:40 > 0:57:43I have such a great deal of affection for Nahida,
0:57:43 > 0:57:45and I loved her vision when she described it to me
0:57:45 > 0:57:47all those months ago.
0:57:47 > 0:57:49If there's a lesson to be learned here,
0:57:49 > 0:57:52it's that you need an absolutely solid set of financial plans
0:57:52 > 0:57:55when opening a restaurant, and you need to stick to your vision.
0:58:14 > 0:58:19'Next time, I'll be helping Kate turn her rural home into a cafe.'
0:58:19 > 0:58:21People will come in through the front door, into here.
0:58:21 > 0:58:23BABY CRIES Sorry.
0:58:23 > 0:58:27'But will family life suffer when she employs her little sister?'
0:58:27 > 0:58:28She can be a bit of a control freak.
0:58:28 > 0:58:30She freely admits that.
0:58:30 > 0:58:33'With no restaurant experience, can she cope with the pressure?'
0:58:33 > 0:58:35Oh, my goodness me!
0:58:35 > 0:58:37'And will there be any customers?'
0:58:37 > 0:58:40It's 10:30, and I haven't seen a single person.
0:58:42 > 0:58:43# Don't stop, no, I'll never give up
0:58:43 > 0:58:46# And I'll never look back Just hold your head up
0:58:46 > 0:58:48# And if it gets rough it's time to get rough
0:58:49 > 0:58:50# They keep saying
0:58:50 > 0:58:52# Don't stop, no-one's ever enough
0:58:52 > 0:58:54# I'll never look back, never give up
0:58:54 > 0:58:57# And if it gets rough it's time to get rough
0:58:57 > 0:59:00# But now I'm falling falling, falling
0:59:00 > 0:59:03# Falling, falling, falling
0:59:03 > 0:59:07# Falling, falling falling, falling, falling, oh
0:59:07 > 0:59:09# Now we're going down... #