0:00:03 > 0:00:06This is not a job. I'm not looking for bloody sales people,
0:00:06 > 0:00:10I'm looking for someone who's got a brain that's going to start a business with me.
0:00:10 > 0:00:15Heading to London, 16 of Britain's entrepreneurial elite,
0:00:15 > 0:00:17keen to start a company.
0:00:19 > 0:00:25I'm going to inject £250,000 into a business, your business
0:00:25 > 0:00:27and you're going to run it.
0:00:27 > 0:00:32On offer, a 50-50 partnership with the nation's toughest investor.
0:00:32 > 0:00:36If you sit in the office for three hours and do nothing,
0:00:36 > 0:00:39or three weeks, or three months, I ain't going to be a happy bunny.
0:00:39 > 0:00:42Passionate about new money-spinning ventures,
0:00:42 > 0:00:46Lord Sugar's on the hunt for a winning business partner.
0:00:46 > 0:00:48With respect, that's not professional.
0:00:48 > 0:00:51If I can see something going wrong, or the ship sinking,
0:00:51 > 0:00:52I'll jump in myself.
0:00:52 > 0:00:55We can do it, we can do it. Come on. Let's go!
0:00:55 > 0:00:57It's a deal worth fighting for.
0:00:59 > 0:01:02Everybody stop. We're not making any money here.
0:01:02 > 0:01:0316 candidates...
0:01:03 > 0:01:05I don't appreciate you guys laughing...
0:01:05 > 0:01:08You earn respect and that how it's done.
0:01:08 > 0:01:10..12 tough weeks...
0:01:10 > 0:01:12We're not...
0:01:12 > 0:01:15One life-changing opportunity.
0:01:15 > 0:01:16You're fired.
0:01:16 > 0:01:19You're fired. I don't think I could go into business with you.
0:01:19 > 0:01:20You're fired.
0:01:29 > 0:01:31Previously on The Apprentice:
0:01:31 > 0:01:34I expect you to sell that stuff
0:01:34 > 0:01:37and smell which item is the best seller.
0:01:37 > 0:01:41Buy some more and just keep going, increasing your assets.
0:01:41 > 0:01:44First umbrella sold for £10, folks.
0:01:44 > 0:01:46Natasha's sales force...
0:01:46 > 0:01:50- I'm interested in buying a nodding dog, actually.- I know, they're fabulous.
0:01:50 > 0:01:51..got the plot...
0:01:51 > 0:01:53We'll take 20 dogs, please. Thank you.
0:01:53 > 0:01:56- ..while Melody's team... - We've got the travel kettle...
0:01:56 > 0:01:57..did not.
0:01:57 > 0:02:01- Why are we selling travel things? - I'm a bit confused by the randomness.
0:02:01 > 0:02:04Helen's sales plan made it worse.
0:02:04 > 0:02:08Would you like to take a bulk order to save you a trip to your wholesalers?
0:02:08 > 0:02:10All our wholesalers come to us.
0:02:10 > 0:02:12With Jim on a roll...
0:02:12 > 0:02:16We can't be conservative, we need to reinvest in stock. Do you agreed?
0:02:16 > 0:02:18..Natasha bottled out.
0:02:18 > 0:02:22If we reinvest in any stock, we're going to be carrying too much stock.
0:02:22 > 0:02:25- In the boardroom... - Did you reinvest?- We did, yeah.
0:02:25 > 0:02:29- How much did you spend?- Just over £20.- She beat the other team...
0:02:29 > 0:02:32- 20 quid?- I made a decision... - Are you having a laugh?
0:02:32 > 0:02:34..but it was a hollow victory.
0:02:34 > 0:02:37There's no balls, no guts, no reinvestment.
0:02:37 > 0:02:40For Helen, a first defeat.
0:02:40 > 0:02:44The most simple principle of business and you make a big mistake.
0:02:44 > 0:02:45Tom found his voice.
0:02:45 > 0:02:47Helen has never started her own business
0:02:47 > 0:02:49and Melody runs a business,
0:02:49 > 0:02:53which, unsurprisingly, is all to do with talking.
0:02:53 > 0:02:56But this time Melody was lost for words.
0:02:56 > 0:02:58With regret,
0:02:58 > 0:03:00Melody, you're fired.
0:03:02 > 0:03:04Thank you, Lord Sugar.
0:03:04 > 0:03:08She became the 11th casualty of the boardroom.
0:03:08 > 0:03:11Now five remain
0:03:11 > 0:03:15to fight for the chance to become Lord Sugar's business partner.
0:03:21 > 0:03:23One week left.
0:03:23 > 0:03:25I've made you breakfast.
0:03:25 > 0:03:26Oh, Tash!
0:03:28 > 0:03:31Time for Lord Sugar to decide who will go into the final.
0:03:31 > 0:03:33I think we'll have interviews today.
0:03:33 > 0:03:37- I think it looks likely, but you just never know, do you?- No. - PHONE RINGS
0:03:44 > 0:03:45Good morning.
0:03:45 > 0:03:47'This is Lord Sugar's office.
0:03:47 > 0:03:51'He would like to meet you in the City. The cars leave in 30 minutes.
0:03:51 > 0:03:53Do we have to wear anything in particular?
0:03:53 > 0:03:55DIALLING TONE
0:03:55 > 0:03:58Jim, did they say whether or not we're having interviews today?
0:03:58 > 0:04:00No, I went to ask questions and they...
0:04:00 > 0:04:02- Shut you down?- ..hung up.
0:04:02 > 0:04:05Are you wearing your interview suit?
0:04:05 > 0:04:10I'm wearing what I always wear. I'll look a million dollars, regardless. SHE LAUGHS
0:04:10 > 0:04:11Jim, that's true(!)
0:04:17 > 0:04:20We're at the business end of things, aren't we, girls?
0:04:52 > 0:04:53Good morning.
0:04:53 > 0:04:55Good morning, Lord Sugar.
0:04:55 > 0:04:58Well, here we are at the One New Change,
0:04:58 > 0:05:02which is a shopping mall right in the heart of the City of London.
0:05:02 > 0:05:05And in this shopping mall you have many franchises,
0:05:05 > 0:05:08particularly fast food franchises.
0:05:08 > 0:05:14Your task this week is to create the next fast food chain restaurant.
0:05:14 > 0:05:19I've located two empty shops for you in the centre of London,
0:05:19 > 0:05:22you're going to kit them out with your restaurant ideas.
0:05:22 > 0:05:24I'm going to arrange some staff for you,
0:05:24 > 0:05:28so that you can put on a proper fast food experience.
0:05:28 > 0:05:31Then I'm going to bring in some industry experts
0:05:31 > 0:05:37and they're going to advise me which of fast food restaurant has got legs.
0:05:37 > 0:05:41- Everything clear?- Yes, Lord Sugar. - OK. Good luck.
0:05:41 > 0:05:43Thank you.
0:05:47 > 0:05:51What if the team that won this are the finalists?
0:05:51 > 0:05:53Whoa!
0:05:53 > 0:05:56- Oh, yeah!- Oh, my God!
0:05:56 > 0:06:00It's good that we've got three minds against two on the other team
0:06:00 > 0:06:05and even though we had some problems before, in the previous task, all the air's been cleared.
0:06:06 > 0:06:11Fast food is big business and Lord Sugar expects each team
0:06:11 > 0:06:15to bring a new and original fast food brand to the market.
0:06:15 > 0:06:18I've got a BA Honours in Hospitality Management
0:06:18 > 0:06:21and one of the things within my degree, we had our own restaurant.
0:06:21 > 0:06:26- We had to create a theme for the restaurant, brand it, do the full works.- Excellent.
0:06:26 > 0:06:29We've definitely got a very strong team.
0:06:33 > 0:06:35Oh, my God. We're going to have to design it!
0:06:35 > 0:06:38The teams have 48 hours to turn empty shells
0:06:38 > 0:06:41into brand new fast food outlets...
0:06:41 > 0:06:43- Wow!- Fantastic!
0:06:43 > 0:06:45- This is where we are.- Goodness me.
0:06:45 > 0:06:47Right. It's big.
0:06:47 > 0:06:50Bain-marie, hot cupboard, we've got a hot plate...
0:06:50 > 0:06:54then launch them to Lord Sugar and his restaurant industry experts.
0:06:54 > 0:06:56..Its inception through to completion.
0:06:56 > 0:07:01We've got to just concentrate on the concept. What is our USP?
0:07:01 > 0:07:05If you don't mind, and I think you'll agree, I'll lead in this one.
0:07:05 > 0:07:07I'm just really keen to take this forward,
0:07:07 > 0:07:10I've got people behind me who are really supportive.
0:07:10 > 0:07:14- Yeah.- I'll try and support you from knowledge from my degree.- Cheers.
0:07:14 > 0:07:16I wasn't going to take no for an answer.
0:07:16 > 0:07:20'I've got two girls on board who'll appreciate a wee bit of direction.'
0:07:20 > 0:07:24It's the big one and I suppose this is another time for me to shine.
0:07:24 > 0:07:28I'm happy to put myself forward. I like being project manager
0:07:28 > 0:07:31and I have run food outlets before.
0:07:31 > 0:07:35- I liked being project managed by you. - Great.- Thank you, Helen.- Dream team.
0:07:35 > 0:07:38Very, very good. I'm wondering about Mexican and West Indian.
0:07:38 > 0:07:43- West Indian's been really popular... - Next job, choose a cuisine.
0:07:43 > 0:07:46I wouldn't want to do Spanish, there are a few Spanish chains.
0:07:46 > 0:07:51British, is there a fast food chain at that just does pie and mash?
0:07:51 > 0:07:53It will be an easy model to replicate.
0:07:53 > 0:07:57- What thoughts do we have about pie and mash?- It tends to be heavy,
0:07:57 > 0:08:01- which tends to mean male rather than female.- That's right.
0:08:01 > 0:08:03So, we want to give it quite a female touch.
0:08:03 > 0:08:05- What about mini pies?- Mmm.
0:08:05 > 0:08:07They're are more suitable for ladies.
0:08:07 > 0:08:10Mexican just jumps out to me. Really fun.
0:08:10 > 0:08:13I'm imagining, sort of, cactuses and people wearing sombreros.
0:08:13 > 0:08:15You can do a healthy option.
0:08:15 > 0:08:19You've got fajitas, chimichangas, burritos, nachos.
0:08:19 > 0:08:21I'm not sure about Mexican, but I'll go with it.
0:08:21 > 0:08:24Do you guys eat in a lot of Mexican restaurants?
0:08:24 > 0:08:27- I do, actually.- I personally eat in quite a few chains.
0:08:27 > 0:08:30I would definitely go for Mexican. Brilliant.
0:08:30 > 0:08:33Next, decide who will create the brand
0:08:33 > 0:08:35and who will invent the dishes.
0:08:35 > 0:08:39Natasha, with your hospitality experience...
0:08:39 > 0:08:41- I can't cook.- You can't cook?! - I can't cook.
0:08:41 > 0:08:43- You can't cook? - Have you seen me cook?
0:08:43 > 0:08:45Never, but you did a hospitality degree.
0:08:45 > 0:08:49I've got a degree. I don't have an enormous amount of work experience.
0:08:49 > 0:08:56Where I've done better throughout the task has been branding, design, creativity.
0:08:56 > 0:09:00'Jim has got in Natasha somebody who has a hospitality degree,'
0:09:00 > 0:09:02but because she doesn't want to cook,
0:09:02 > 0:09:05he's agreed for her to go on the branding team
0:09:05 > 0:09:08and that is not using the skills that she clearly has
0:09:08 > 0:09:10to the best for the team's outcome.
0:09:10 > 0:09:13I don't know much about the baking or the making of these products.
0:09:13 > 0:09:19- Do you feel like you've been strong on the branding and the concept?- Yeah.
0:09:19 > 0:09:21The only thing I'm a bit wary of is being project manager.
0:09:21 > 0:09:25I would prefer to have ultimate autonomy
0:09:25 > 0:09:28- over the concept and the branding.- Hm-mm, hm-mm.
0:09:28 > 0:09:30That's what I do on other stuff.
0:09:30 > 0:09:33That's the where all my inventions have come through.
0:09:33 > 0:09:36- That's what I've been doing for the last eight years is...- OK.
0:09:36 > 0:09:39You go on that side and I will go on the food,
0:09:39 > 0:09:41but I want to be kept in contact all the time.
0:09:41 > 0:09:44I mean, I'm trusting you here, Tom. Big time.
0:09:44 > 0:09:4610.45 am.
0:09:46 > 0:09:49Banjos, sombreros, moustaches, cactuses...
0:09:49 > 0:09:53Hunting for inspiration, Jim's branding team.
0:09:53 > 0:09:55- Have you ever been to Mexico? - No. Have you?
0:09:55 > 0:09:57- No. Do you know much Mexican? - Literally nothing.
0:09:57 > 0:10:00"Arriba, arriba" - what's that? Is that Mexican?
0:10:00 > 0:10:03- Arriba! That's very Mexican.- Arriba!
0:10:03 > 0:10:05Arriba! With the sombrero.
0:10:05 > 0:10:09I'm thinking of a happy Mexican- looking man with a big moustache.
0:10:12 > 0:10:15- Would you like me to walk you through the process?- Please do.
0:10:15 > 0:10:18Fast food must be quick and fresh,
0:10:18 > 0:10:22but the secret to success isn't just the food.
0:10:22 > 0:10:24It's the system.
0:10:24 > 0:10:26One chicken taco, please.
0:10:28 > 0:10:31How long does a takeaway client spend here?
0:10:31 > 0:10:36During peak time, we've run anywhere between 85 and 90 transactions per 15 minutes.
0:10:36 > 0:10:40- So the line's moving at lightning speeds.- What do most people buy?
0:10:40 > 0:10:41Burritos of the most popular.
0:10:41 > 0:10:45I'm trying to think of something else outside of what's been done before.
0:10:45 > 0:10:49- What food don't you do?- The chilli con carne we haven't done.
0:10:49 > 0:10:52We're busy doing a trial system on a soup at the moment.
0:10:52 > 0:10:54- What's it called? - It's a tortilla soup.
0:10:58 > 0:11:00Northwest London.
0:11:00 > 0:11:02A catering plant.
0:11:02 > 0:11:05Commonly used by the fast food industry,
0:11:05 > 0:11:09off-site catering keeps down costs.
0:11:09 > 0:11:14- We're going to do the three mini pies and two main ones.- Lovely.
0:11:14 > 0:11:19Making a start on her all-British menu, project manager Helen.
0:11:19 > 0:11:23So I've got steak and red wine, chicken and mushroom and spinach, broccoli and Cheddar.
0:11:23 > 0:11:26So this is the cheese and onion?
0:11:26 > 0:11:28There's too much cheese in.
0:11:31 > 0:11:33- Right.- I don't like it.
0:11:33 > 0:11:35Can we just change that?
0:11:35 > 0:11:41Once agreed, the food will be mass produced and delivered to the restaurants tomorrow.
0:11:41 > 0:11:43I am really happy with my pies.
0:11:43 > 0:11:45I'm a bit worried about my costing on my steak pie
0:11:45 > 0:11:49because we've got loads of really good-quality steak in there.
0:11:49 > 0:11:50It's quite a lot, isn't it?
0:11:50 > 0:11:53Food industry experts are going to be coming and judging our products.
0:11:53 > 0:11:57They know good quality ingredients, so I'd rather take a little bit of a hit on the margin
0:11:57 > 0:12:00and have a really great products.
0:12:00 > 0:12:03So that can be signed off.
0:12:06 > 0:12:14With his team leader fine-tuning the fillings, inventor Tom, charged with branding their pies...
0:12:14 > 0:12:16Girls love mini things.
0:12:16 > 0:12:19..is in a baby boutique.
0:12:19 > 0:12:22The funness of that - could we turn that into a mini pie?
0:12:22 > 0:12:24Like a flying pie?
0:12:26 > 0:12:29I think I've... taken some great inspiration.
0:12:29 > 0:12:32We were trying to sort of create a new image, a sort of a modern image
0:12:32 > 0:12:34around this mini pie,
0:12:34 > 0:12:37and also bring in that kind of very, very British theme.
0:12:37 > 0:12:40A little bit of old meets new.
0:12:40 > 0:12:43Some names that we've got going on at the moment is Micro Pie,
0:12:43 > 0:12:45Pie In The Sky, Brit Pie.
0:12:49 > 0:12:51That's a very good name.
0:12:51 > 0:12:54"Qypie." So...
0:12:56 > 0:12:59Qype, Qypie, Qy... P, Y.
0:12:59 > 0:13:01Qypie.
0:13:02 > 0:13:06I've just dyslexically misread something and potentially come up with some genius ideas.
0:13:06 > 0:13:08Pie being spelt P, Y.
0:13:09 > 0:13:14- 'OK, yeah.'- So you could have "MyPy" - M, Y, P, Y.
0:13:14 > 0:13:15MyPy.
0:13:15 > 0:13:19- OK.- Say Hello To Pie?
0:13:19 > 0:13:25- Say Hi To Pie? - MyPy - say hi to British Pies.
0:13:25 > 0:13:26I quite like that, Tom.
0:13:28 > 0:13:30Hot from his research...
0:13:30 > 0:13:32So on the first dish we'll make chilli beef.
0:13:32 > 0:13:38..Jim's takeaway of Mexican ideas goes straight to his chef for a trial run.
0:13:38 > 0:13:43- Second one is a fajita kit and the third one is a Mexican soup.- OK.
0:13:43 > 0:13:46- Will we get the chilli on the go? - Yep. OK, let's start with that.
0:13:48 > 0:13:51While Jim turns up the heat...
0:13:53 > 0:13:54That's good.
0:13:54 > 0:13:56- Happy with that?- Yeah.- Great.
0:13:56 > 0:13:59..his branding team has gone cold.
0:14:02 > 0:14:03Sombravo?
0:14:06 > 0:14:08This is... It's a struggle, isn't it?
0:14:08 > 0:14:12It's difficult to think of Mexican names.
0:14:12 > 0:14:14They always have like, "El-something", don't they?
0:14:14 > 0:14:16Like "El..."
0:14:18 > 0:14:20What does el mean?
0:14:20 > 0:14:21I have no idea.
0:14:21 > 0:14:23PHONE RINGS
0:14:23 > 0:14:24Hiya, Jim. It's Tash.
0:14:24 > 0:14:29Me and Susan, we're struggling. I'll be honest with you. Erm...
0:14:29 > 0:14:34What about a name Caracas, as in, you know, the little Mexican shaking things?
0:14:34 > 0:14:36- Caracas.- Oh, yeah. Caracas.
0:14:36 > 0:14:39Yeah! That's a good one. Jim, I really like that.
0:14:39 > 0:14:42I think they're actually called maracas, aren't they? Ma-ra-cas?
0:14:42 > 0:14:46They're called maracas, yeah. What does Caracas mean?
0:14:46 > 0:14:49I don't know. It's just a name that came to me.
0:14:49 > 0:14:51I thought it was catchy.
0:14:51 > 0:14:52Caraca's. I like it.
0:14:52 > 0:14:54Name agreed, it needs a Mexican image.
0:14:54 > 0:14:58If we wanted to be a little bit creative,
0:14:58 > 0:15:02maybe we could do something like red peppers, yellow peppers, green peppers.
0:15:02 > 0:15:04Peppers isn't necessarily Mexican, though.
0:15:04 > 0:15:08I strongly feel that we should just have a sombrero. It's simple.
0:15:08 > 0:15:11The reason why I'm going along the peppers route, yeah,
0:15:11 > 0:15:15is I'm trying to make the pepper iconic to our brand.
0:15:15 > 0:15:16But it's really NOT Mexican.
0:15:16 > 0:15:20Can we just give Jim one more call?
0:15:21 > 0:15:23Hi, guys.
0:15:23 > 0:15:26Jim, I think putting peppers in the logo is going to be very, very dangerous
0:15:26 > 0:15:28with regards to our actual theme.
0:15:28 > 0:15:31If you've got a better idea, put it forward, yeah?
0:15:31 > 0:15:35- I already put forward my idea of having a traditional...- Jim? - Oi! I'm not finished, Natasha.
0:15:35 > 0:15:41It's Tash. The suggestion that I've made is that we take peppers, you know, like...
0:15:41 > 0:15:44I'm feeling so uncomfortable with this concept. I can't...
0:15:44 > 0:15:48I honestly just can't stop thinking about how much of failure this is going to be.
0:15:48 > 0:15:51Susie, you have more experience in Mexican food than Natasha and I,
0:15:51 > 0:15:54so we're not going to use a pepper in the logo.
0:15:54 > 0:15:57OK. Now that I've got your... I just wanted to make sure...
0:15:57 > 0:16:00If I say "black", Susan says "white".
0:16:00 > 0:16:02I haven't got a problem with someone saying,
0:16:02 > 0:16:05"I don't think that's going to work, but I've got a better idea,
0:16:05 > 0:16:08and what's that it is." We haven't got that.
0:16:08 > 0:16:11Here, girls, please work together to get a successful outcome, please.
0:16:11 > 0:16:15Jim knows that Natasha and I don't get along,
0:16:15 > 0:16:18so I think it was a mistake that he put Natasha and myself together.
0:16:18 > 0:16:23- Sorry, Tash, I don't mean to... - Don't worry. Focus on the job. Not a problem. It's fine.
0:16:23 > 0:16:26So who came up with the name?
0:16:26 > 0:16:31- I came up with the name Caraca's. - Who came up with the menu?- I did.
0:16:31 > 0:16:32There's a theme developing.
0:16:34 > 0:16:367.00pm.
0:16:36 > 0:16:39- 'Hi, Tom!'- Now, do we have any names for our pies?
0:16:39 > 0:16:42I think we should have a mixture of anything...
0:16:42 > 0:16:45anybody that we think has been influential to Britain
0:16:45 > 0:16:47and how it's developed.
0:16:47 > 0:16:50I like the kind of link of British names or, like...
0:16:50 > 0:16:54was Byron the guy who was writing at the same time as Shakespeare?
0:16:54 > 0:16:57Um, there was...erm...
0:16:57 > 0:17:00Was Byron a vegetarian, do we know?
0:17:00 > 0:17:03- I haven't got a clue.- Me neither.
0:17:03 > 0:17:06What about... We had all the explorers. We had William Drake.
0:17:06 > 0:17:08- Yeah.- 'Christopher Columbus.'
0:17:08 > 0:17:15- Um, didn't Columbus discover the potato in America?- Yes, he did.
0:17:18 > 0:17:21'So we could have Columbus mash.'
0:17:21 > 0:17:23I love the way this is coming together.
0:17:23 > 0:17:26It's either utter madness, or it's complete genius.
0:17:30 > 0:17:33Back at the restaurants...
0:17:33 > 0:17:35We want this wall to be vibrant. We want it to be busy.
0:17:35 > 0:17:39Both teams have interior designers to help turn their vision into reality.
0:17:39 > 0:17:43We're being quite innovative. We're introducing a Mexican soup.
0:17:43 > 0:17:47You know, your jalapeno peppers, you know, your chilli beans.
0:17:47 > 0:17:50What I'm thinking, Tash... feel free to jump in...
0:17:50 > 0:17:53black... black background, "Caraca's"
0:17:53 > 0:17:56at the top with the sombrero.
0:17:58 > 0:18:00Come in here...
0:18:00 > 0:18:03"All our things are 100% British."
0:18:04 > 0:18:07Walk in... You walk in, and you see Big Ben...
0:18:07 > 0:18:09You walk in the door here...
0:18:09 > 0:18:13Yeah, and you see Big Ben, and you see the bus.
0:18:13 > 0:18:16- I think I see Big Ben over there, and I think I see the bus here.- Right.
0:18:16 > 0:18:21And I think I see this almost as just a big, blue wall.
0:18:21 > 0:18:23"MyPy", or...
0:18:23 > 0:18:25"Welcome to MyPy."
0:18:27 > 0:18:33It's very scary to put my confidence and trust in Tom when it's such a massive thing to me.
0:18:34 > 0:18:40I'm nervous about if Tom's been able to replicate what's in my head.
0:18:40 > 0:18:42That's probably my biggest worry.
0:18:42 > 0:18:44I've just got to make a decision.
0:18:57 > 0:18:598.00am.
0:18:59 > 0:19:02In London's West End,
0:19:02 > 0:19:04both restaurant mock-ups take shape.
0:19:04 > 0:19:07Oh, wow!
0:19:07 > 0:19:10- Oh, Caraca's!- Welcome to Caraca's!
0:19:10 > 0:19:12Six hours to rehearse service
0:19:12 > 0:19:18and perfect systems before the teams face their first customers.
0:19:18 > 0:19:22- It's pretty funky, isn't it? - It does.- It's really funky! Oh, wow!
0:19:23 > 0:19:25Wow!
0:19:25 > 0:19:27- This carpet is brilliant. - I love it.- Wow.
0:19:27 > 0:19:29That'll be our logo with the Union Jack on it.
0:19:29 > 0:19:32I think it looks really good. I'm really proud of our concept.
0:19:32 > 0:19:35We've just got to hope that Lord Sugar likes it tomorrow,
0:19:35 > 0:19:38otherwise me and Tom are going to get our arse kicked again!
0:19:41 > 0:19:44"Say hi to British pies"
0:19:44 > 0:19:45Nightingale, Drake...
0:19:45 > 0:19:46And the Columbus.
0:19:46 > 0:19:49- Columbus?!- Yes.- He's British?
0:19:49 > 0:19:50I think so.
0:19:50 > 0:19:53- Tom?- Columbus is British?
0:19:53 > 0:19:55Oh, you are kidding me!
0:19:55 > 0:19:59Christopher Columbus was British.
0:19:59 > 0:20:01- Right.- Still, there we are.
0:20:01 > 0:20:03- Thank you.- Thank you.
0:20:04 > 0:20:06The signature meal is £4.50.
0:20:06 > 0:20:13Organised by Lord Sugar, the teams get extra staff, but THEY must manage them.
0:20:13 > 0:20:17If we can get them to have the signature dish and the side with the drink, that takes us to £7.
0:20:17 > 0:20:20- Everyone confident? - I think so, yeah.
0:20:20 > 0:20:22- Brilliant. - 20 past is perfect timing.
0:20:22 > 0:20:24Let's have a little trial run, shall we?
0:20:24 > 0:20:27Hello. Welcome to MyPy.
0:20:27 > 0:20:29Have you eaten 100% British before?
0:20:29 > 0:20:31I haven't, no. What would you recommend?
0:20:31 > 0:20:35I would recommend our signature dish. It's a variety of three pies, each one of them.
0:20:35 > 0:20:38- Oh, fab. OK. That sounds really good.- Yeah?
0:20:38 > 0:20:4277, 79, 80...we have a winner.
0:20:42 > 0:20:45OK. Hang on. The foil needs to come off the pies. Yeah?
0:20:45 > 0:20:47Cool. That was a good practise run.
0:20:47 > 0:20:49- Yeah.- We want the foils off?- Yes.
0:20:49 > 0:20:54- They look fab, don't they? Do you like them? - They look absolutely stunning.
0:20:58 > 0:21:03At Caraca's, out back and working solo, the hired kitchen hand.
0:21:03 > 0:21:08Out front, head chef Jim fine-tunes the restaurant decor.
0:21:12 > 0:21:16- Right or left?- Move it to the left. Left, left, left, left.
0:21:16 > 0:21:21Jim, you should, please, Jim, organise the kitchen the way you want to manage.
0:21:21 > 0:21:23We are not ready. I just can tell you this.
0:21:23 > 0:21:26You know what? I'll come into the kitchen in one minute,
0:21:26 > 0:21:29we'll go through everything, and I'll stay in the kitchen with you.
0:21:29 > 0:21:33- I need help, and I need to talk to you about everything.- Excellent.
0:21:33 > 0:21:35- Happy?- Yeah, that's good.
0:21:35 > 0:21:40I'm just the hand. You are the brain today, so you have to tell me how you want to manage it.
0:21:40 > 0:21:44You must think about the things that it takes time to do, because the service must be quick.
0:21:44 > 0:21:50This is what I want. I want to be able to get hot chilli. I want to have hot soup, hot fajitas.
0:21:50 > 0:21:53So you want to prepare the fajita during the service?
0:21:53 > 0:21:57Did you think about this? Because to make a fajita...
0:21:57 > 0:22:01- It takes a bit of time.- You organise the kitchen the way you want, but...
0:22:01 > 0:22:03I'll do the nachos. I'm nacho-man.
0:22:03 > 0:22:07- I'm macho-nacho. - You're the nacho-man!
0:22:07 > 0:22:10Half an hour to go.
0:22:12 > 0:22:16Susie, they're walking around like this here,
0:22:16 > 0:22:19read the menu, and then they're here.
0:22:19 > 0:22:24- OK.- OK? Everybody happy with the customer service routine?
0:22:24 > 0:22:27- What's the time?- It's ten to.
0:22:27 > 0:22:28- Ten minutes.- Five!
0:22:28 > 0:22:31- OK. We're ready. We just need some customers.- OK.
0:22:31 > 0:22:33Let's go.
0:22:33 > 0:22:35- Oh, I'm excited.- Yeah!
0:22:40 > 0:22:452pm. The fledgling fast food chains open for service.
0:22:45 > 0:22:50- Susan, Susan?! Good afternoon. - How are you doing? Are you well?
0:22:50 > 0:22:54Two hours to serve 100 paying customers.
0:22:54 > 0:22:59We are just literally opening up, but we're ready to take some orders.
0:22:59 > 0:23:01If you would like to follow me, I'll take you to your seats.
0:23:01 > 0:23:04Hi, guys. Welcome to Caraca's. How are you doing?
0:23:04 > 0:23:06Would you like to eat in or take away today?
0:23:06 > 0:23:10- Eat in is fine, thanks. - You would like to eat in. Let me show you to your table.
0:23:12 > 0:23:15Lucky customers!
0:23:15 > 0:23:18- OK. I'll be with you in just one second.- Thank you very much.
0:23:18 > 0:23:22Where are the extra chairs? There's more people than we have seats.
0:23:22 > 0:23:26They all want to sit in. What the hell are we going to do?
0:23:26 > 0:23:31- Welcome to MyPy. Have you ever eaten 100% British before?- I don't know.
0:23:34 > 0:23:37- Hello there. How is it going? - Can I have the Nightingale?
0:23:37 > 0:23:40- The meal deal, then? - Yes.- Would you like gravy with that?
0:23:40 > 0:23:43That's £4.50, please. Thank you.
0:23:46 > 0:23:49The first order is ready to go.
0:23:50 > 0:23:53Ah! So you've got all different fillings in your one?
0:23:53 > 0:23:56- Yes.- So you get to try all three of them.
0:23:58 > 0:24:02Welcome to Caraca's. Do any of you guys have any questions with the menu?
0:24:02 > 0:24:06OK. So we've loads here. Four fajitas, please. Four fajitas.
0:24:06 > 0:24:11That's £7.75. Just need to wait for your order to come through.
0:24:11 > 0:24:15- Your food will be ready in about ten minutes, is that OK? - I ordered a chicken fajita,
0:24:15 > 0:24:20expected that fairly soon. It's supposed to be fast food. I've been here ten minutes now.
0:24:20 > 0:24:24The customers are just getting really impatient with the food.
0:24:26 > 0:24:30- They should have melted the cheese. - Uh-huh.- Very cold.
0:24:30 > 0:24:34- I'm so sorry.- That's OK. - It wasn't supposed to be cold. - I didn't think so.- I'm sorry.
0:24:34 > 0:24:35That's OK.
0:24:37 > 0:24:41They spent so long today talking about the decor and putting up posters,
0:24:41 > 0:24:44they forgot to organise a system that works.
0:24:44 > 0:24:48Nachos, fajita, fajita, fajita...
0:24:48 > 0:24:50There is nothing fast about this restaurant.
0:24:52 > 0:24:55- Helen, up next. You're doing a great job.- You too.- Well done.
0:24:55 > 0:24:58That's right, stacked full of steak, you know what I mean?
0:24:58 > 0:25:00It is what it says.
0:25:00 > 0:25:03It's going good. It's going really, really well.
0:25:03 > 0:25:05Our turn-around time is...
0:25:05 > 0:25:09I'd say it's less than three minutes. I think we're fast food.
0:25:09 > 0:25:13- Thanks, Tom. Well done.- Yeah!
0:25:14 > 0:25:15Thanks, ladies. Bye.
0:25:16 > 0:25:19The test run is done.
0:25:21 > 0:25:24That was absolutely insane.
0:25:24 > 0:25:29The queue was massive. A load of people left because they didn't get the food that they wanted.
0:25:29 > 0:25:32The problem was that the nachos and the fajitas were cold.
0:25:32 > 0:25:35- Give me solutions. - They need to all be in the oven.
0:25:35 > 0:25:39I honestly can't believe he was serving cold nachos and fajitas.
0:25:39 > 0:25:45You need to make sure every fajita, every portion of nachos, is absolutely perfect.
0:25:45 > 0:25:46It will be, yeah.
0:25:46 > 0:25:50Before Lord Sugar turns up tomorrow.
0:25:50 > 0:25:52"Waited a long time to be served. "
0:25:52 > 0:25:54"Not quite fast food."
0:25:54 > 0:25:56A chance to pick over customer feedback.
0:25:56 > 0:25:58"Friendly but slow."
0:26:00 > 0:26:04Positives: "There aren't enough pie shops. Absolutely loved the food.
0:26:04 > 0:26:05"Great idea, 100% British."
0:26:05 > 0:26:09- And the negative stuff?- "Very difficult to eat out of a box."
0:26:09 > 0:26:12I prefer that one, visually, but if it doesn't work
0:26:12 > 0:26:15on a practical level, we've got to go for that one tomorrow.
0:26:15 > 0:26:18"Expected nachos and fajita to be warm."
0:26:19 > 0:26:22"Crazy waitress."
0:26:22 > 0:26:24A lot of negatives, Susie.
0:26:24 > 0:26:27- God, I look horrible. - You know, it's a learning process.
0:26:27 > 0:26:29I'm glad we did it today.
0:26:29 > 0:26:33Could you imagine if Lord Sugar came today?
0:26:38 > 0:26:407am.
0:26:40 > 0:26:45Today, both teams will have to demonstrate their restaurant concepts
0:26:45 > 0:26:48to Lord Sugar and his industry experts.
0:26:48 > 0:26:51You know the key today, guys, is to stay calm.
0:26:51 > 0:26:57If we come across as frantic and frazzled, Susie, it will create a really bad atmosphere.
0:27:00 > 0:27:02I think I'm comfortable about the service.
0:27:02 > 0:27:05We don't want to go any faster, put it that way.
0:27:05 > 0:27:09We just want to make sure the quality is dead on for every single meal.
0:27:11 > 0:27:14Jim, I was thinking about this last night, and I think
0:27:14 > 0:27:18the process we had yesterday was too slow, and me running around
0:27:18 > 0:27:21the entire store by myself wasn't right.
0:27:21 > 0:27:24For today, we should have two sections of the counter,
0:27:24 > 0:27:26Natasha here, me here.
0:27:26 > 0:27:31When they order their food, they can wait there, take their food and then sit where they want.
0:27:31 > 0:27:34- I think that is a better idea. - I agree.
0:27:36 > 0:27:40They've got the morning to apply the lessons from yesterday.
0:27:40 > 0:27:42Today we have VIP...
0:27:42 > 0:27:48- That means no mistakes!- We're going to go slower and make sure the food is right.- Bravo.
0:27:52 > 0:27:54That's nice and hot.
0:27:54 > 0:27:56That's cheesy.
0:27:56 > 0:27:58Happy?
0:28:00 > 0:28:02- Mmm, good stuff.- Cheers.
0:28:03 > 0:28:04Lunch time.
0:28:10 > 0:28:12Is this ready?
0:28:13 > 0:28:14Are you ready?
0:28:18 > 0:28:21Well done. Let's make this as good as we can make it, OK?
0:28:21 > 0:28:22Yeah, absolutely.
0:28:22 > 0:28:27Joining Lord Sugar, some of fast food's biggest players,
0:28:27 > 0:28:31including international brands Domino's and McDonald's.
0:28:31 > 0:28:34Here they come. Oh, my God!
0:28:39 > 0:28:40Here we are.
0:28:40 > 0:28:43Hello. Good morning. Welcome to Caraca's.
0:28:43 > 0:28:46It's a brand new Mexican restaurant. I'll give you a menu, sir...
0:28:46 > 0:28:49The experts will give marks out of ten in four categories.
0:28:49 > 0:28:51Welcome to Caraca's.
0:28:51 > 0:28:56We have got three main dishes. We've got our signature classic chilli...
0:28:56 > 0:28:59Category number one, customer service.
0:28:59 > 0:29:01I'm going to have the chicken fajitas.
0:29:01 > 0:29:03- The chicken fajitas?- Yeah.
0:29:03 > 0:29:06Can I recommend some nachos to go with that?
0:29:06 > 0:29:07Yeah, if you want to, yeah, sure.
0:29:07 > 0:29:09Service!
0:29:09 > 0:29:11One chicken fajita, one chicken fajita.
0:29:11 > 0:29:14There is your receipt, and your food will come out just here.
0:29:18 > 0:29:22I quite like the idea of chicken fajitas, but can I have it without peppers?
0:29:23 > 0:29:27One, two... waiting for one fajita, no peppers, and two fajitas, normal.
0:29:29 > 0:29:30It will take a little while.
0:29:30 > 0:29:32- Slow.- Where's Lord Sugar's nachos?
0:29:32 > 0:29:35There's Lord Sugar. That's Lord Sugar.
0:29:35 > 0:29:38We're running about five, ten minutes, top end,
0:29:38 > 0:29:42so we're doing pretty well today, thank you.
0:29:42 > 0:29:43- That's great, thank you.- Service!
0:29:43 > 0:29:46Second category - the standard of meal and menu.
0:29:46 > 0:29:49Well, it's not bad.
0:29:49 > 0:29:52It's quite tasty, but it's a bit messy.
0:29:52 > 0:29:54I can't grip it. I can't get hold of it.
0:29:54 > 0:29:57It would be all over me if I attempted to pick it up.
0:29:57 > 0:30:03- I don't think they'd be making much margin out of that fajita.- What was the retail price of it?- 385.
0:30:03 > 0:30:08I don't think the branding's too bad. I know the sombrero is a cliche.
0:30:08 > 0:30:13Third category, the restaurant's brand identity.
0:30:13 > 0:30:18- I think, in terms of the vibrancy... - You would be very clear as to what you would expect.
0:30:18 > 0:30:21You know what you're getting. That's important.
0:30:26 > 0:30:30- Everyone got their food OK, didn't they?- Really quick, too.- Good.
0:30:30 > 0:30:31Good, good. Good, good.
0:30:33 > 0:30:38And finally, marks for demonstrating how their concepts will work long term.
0:30:43 > 0:30:46Good afternoon, folks, and welcome.
0:30:46 > 0:30:49We are Caraca's, a Mexican food restaurant.
0:30:49 > 0:30:53The first thing you notice about the restaurant is the name, the Caraca's.
0:30:53 > 0:30:59It is incredibly catchy, very memorable and is very fun to say, and also very Mexican sounding.
0:30:59 > 0:31:02We tried to add a bit of personality onto our brand,
0:31:02 > 0:31:09by introducing the sombrero. When we think of sombreros, we think of the sun, fun, and Mexico.
0:31:11 > 0:31:14Talk me through how it works in terms of the numbers at lunch.
0:31:14 > 0:31:17If you take an hour, how many customers do you hope to serve,
0:31:17 > 0:31:20spending how much? And with the margins, how many pounds profit
0:31:20 > 0:31:23is that going to get you at gross level, in that hour?
0:31:23 > 0:31:26Let's say that, erm...
0:31:26 > 0:31:30we are looking at 60 people, over a two-hour period, for lunch.
0:31:30 > 0:31:36With an average spend, erm, of £7.
0:31:36 > 0:31:41Which is, erm... for 60 people at £7, which is £4,800.
0:31:42 > 0:31:46In terms of their, erm... In terms of their spend. Sorry?
0:31:46 > 0:31:50- £4,200.- 420.
0:31:50 > 0:31:57Sorry, 40 people at... 60 people at £7 each, £420, of course.
0:31:59 > 0:32:03On the brand identity, just wondering how these old-world images
0:32:03 > 0:32:08of sombreros, cacti, how those relate to contemporary.
0:32:08 > 0:32:13We welcome our customers into our restaurant, we like to encourage them to hang up their sombrero.
0:32:13 > 0:32:15Even though it's a fast food restaurant,
0:32:15 > 0:32:19it's also an opportunity to have a bit of chill time,
0:32:19 > 0:32:24a bit of downtime within a very strong Mexican environment.
0:32:24 > 0:32:28We welcome the opportunity for you to come here. I hope you enjoyed the food.
0:32:28 > 0:32:31I believe there was one patron in who hasn't actually paid,
0:32:31 > 0:32:36so Lord Sugar, if you could settle up before you go, I would appreciate that.
0:32:36 > 0:32:38Thanks very much, folks.
0:32:43 > 0:32:47Next, tested on the same four categories, MyPy.
0:32:50 > 0:32:52- Good afternoon, Lord Sugar.- Hello.
0:32:52 > 0:32:57- Welcome to MyPy. Have you ever eaten 100% British before?- Yes.
0:32:57 > 0:33:00- Yes.- Well, you will enjoy the quality of our ingredients, then.
0:33:00 > 0:33:03I can have a steak and red wine.
0:33:03 > 0:33:08- Would you like mashed potato and mushy peas with that?- Both.- Check on.
0:33:13 > 0:33:17- There we go, Sir... Lord Sugar. - That was quick.- We are fast food.
0:33:17 > 0:33:22Hello, welcome to MyPy. 100% British ingredients.
0:33:22 > 0:33:26- A Drake and a Nightingale, please. Thanks very much.- Check on.
0:33:26 > 0:33:29These trays aren't big enough.
0:33:31 > 0:33:35I'll have the Mini Drake and the Mini Columbus.
0:33:35 > 0:33:38In terms of the branding, it's got one simple idea.
0:33:38 > 0:33:43The provenance in being 100% British is a very simple but a very strong and contemporary message.
0:33:46 > 0:33:48Shit! Argh!
0:33:51 > 0:33:54After the pies, the pitch.
0:33:59 > 0:34:05It gives me great pleasure to welcome you to the first MyPy restaurant.
0:34:05 > 0:34:09We're hoping that one day, there could be 500 of these across the country.
0:34:09 > 0:34:13MyPy, which as you can see is unashamedly 100%,
0:34:13 > 0:34:18completely, brilliantly British. Say hi to British pies.
0:34:18 > 0:34:22- I hand you to Helen, for more details about the food. - We did a survey yesterday,
0:34:22 > 0:34:26with 52 people that came to our restaurant. We were really pleased with the results,
0:34:26 > 0:34:29the professionalism of staff, our knowledge of the menu.
0:34:29 > 0:34:34It covered the menu, the appeal of the menu, the...
0:34:34 > 0:34:40- Brand.- ..value for money.- Brand. - Tom, you're putting me off! We're so excited about it,
0:34:40 > 0:34:44that's why we're getting carried away. We were really pleased with the feedback.
0:34:44 > 0:34:47Thank you very much, Helen, sorry to interrupt you.
0:34:47 > 0:34:52The pies were very well filled, it tasted like it had a very high quality ingredient.
0:34:52 > 0:34:57I think your price points are very competitive. But how are your gross margins?
0:34:57 > 0:35:01For the meal deals, 23%, which we thought was quite good cost of sales.
0:35:01 > 0:35:05I think you can tell from the steak, it is slightly more, at 41%.
0:35:05 > 0:35:12We really wanted to make sure that we balanced quality with margin, to get the best of both worlds.
0:35:12 > 0:35:16A question about menu. Lovely, warming pies in winter, what would you do,
0:35:16 > 0:35:21- if anything, different in summer? - OK. Erm...
0:35:21 > 0:35:26cold pies, for example. Cold pork pies can be very... erm...
0:35:26 > 0:35:28popular in the summer.
0:35:29 > 0:35:30Thank you.
0:35:30 > 0:35:33- Good stuff.- Yeah, well done.
0:35:33 > 0:35:36Goodness. That's a test for anyone.
0:35:36 > 0:35:40We have a strong brand and we believe we got good food, served fast.
0:35:41 > 0:35:43The scores will follow.
0:35:46 > 0:35:51To be served up by Lord Sugar in the boardroom.
0:35:51 > 0:35:57You've come so far, you've worked so hard, and you really feel like the actual brand belongs to you.
0:35:57 > 0:36:00I'm glad it's over and I want to hear what the results are.
0:36:14 > 0:36:17On the day and at the 11th hour, we pulled it out of the bag.
0:36:17 > 0:36:21I think we've got a very strong chance of winning this task.
0:36:21 > 0:36:27I'm just so determined to get through today, get through the boardroom and make it into the final.
0:36:28 > 0:36:30I relish every opportunity
0:36:30 > 0:36:34to have a dialogue with Lord Sugar and tell him why I'm suited to be his business partner.
0:36:34 > 0:36:39I think I'd make a stunning business partner for Lord Sugar.
0:36:39 > 0:36:44I'd be completely gutted if I was to go out at this stage.
0:36:44 > 0:36:48They've all got something to offer, but have they got everything that it takes?
0:36:48 > 0:36:51I don't think so. Have I? I definitely think so.
0:36:51 > 0:36:54I believe in myself and I should be Lord Sugar's business partner.
0:37:11 > 0:37:13You can go through to the boardroom now.
0:37:37 > 0:37:43- Good afternoon.- Good afternoon, Lord Sugar.- Let's find out what went on.
0:37:43 > 0:37:45Venture, off you go.
0:37:45 > 0:37:49We quickly identified that we wanted to go with Mexican food.
0:37:49 > 0:37:52Mexican stood out as something that most people seem to enjoy.
0:37:52 > 0:37:59Mexican is hot. Sorry to use the pun, but it is very fashionable out there, it's a good choice, I think.
0:37:59 > 0:38:02Caraca's, the name, where did that come from?
0:38:02 > 0:38:07I came up with Caraca's as one that was a little bit catchy.
0:38:07 > 0:38:10It might be a bit catchy, but not to a Venezuelan.
0:38:10 > 0:38:12It is the capital of Venezuela, it transpired.
0:38:12 > 0:38:15- Which is not in Mexico, is that right?- No, it's not.
0:38:15 > 0:38:19Jim thought that Caracas was maracas, so it was by error.
0:38:19 > 0:38:23- You thought it was maracas? They are Spanish, maracas.- Yeah.
0:38:23 > 0:38:28- Be honest, you thought it was a made-up word, all of you. - What happened in the dummy run?
0:38:28 > 0:38:32It was all hands to the pump, making the restaurant look well. I went into the kitchen,
0:38:32 > 0:38:35and it was absolute carnage.
0:38:35 > 0:38:40The real carnage happened over the order system, or should I say the lack of a system that worked.
0:38:40 > 0:38:45I think it was Susan who identified that, and pushed forward addressing it for the second day.
0:38:45 > 0:38:47Good team leader, ladies?
0:38:47 > 0:38:50A couple of decisions were made and then turned around,
0:38:50 > 0:38:53a couple of indecisive moments.
0:38:53 > 0:38:58- Susan?- He was OK.- All right.
0:38:58 > 0:39:02- All right, now, Logic. Helen, team leader, yeah?- That's right, yes.
0:39:02 > 0:39:06I think it was a very good team effort, we worked together well.
0:39:06 > 0:39:08Where did the brand name come from?
0:39:08 > 0:39:12- That was Tom.- Myself, it actually came from me misreading a sign.
0:39:12 > 0:39:15We could have gone for sort of Ye Olde Traditional Pie Shoppe,
0:39:15 > 0:39:19but I was always very keen to mix the tradition with the new,
0:39:19 > 0:39:21and MyPy seemed to work very well.
0:39:21 > 0:39:25Theirs was the disaster, they admitted it, they learned from it.
0:39:25 > 0:39:26How did your dummy run go?
0:39:26 > 0:39:32We actually did a dummy dummy run, at 1 o'clock, we did a practice and we pretended
0:39:32 > 0:39:36some customers came through. And then myself and the chef practised a run.
0:39:36 > 0:39:39If you'd let Helen do a little bit of talking for a moment.
0:39:39 > 0:39:41- That would be nice. - What did you do, Helen?
0:39:41 > 0:39:46I decided that I was going to go to the kitchen and develop the product,
0:39:46 > 0:39:50and Tom was going to do the concept and the branding. I was slightly nervous, because
0:39:50 > 0:39:55that lent itself more to the project manager role. However, Tom said very clearly
0:39:55 > 0:40:00- that he was used to the concept and the branding. - OK. Now, let's see how we did do.
0:40:04 > 0:40:09As you know, 13 advisers I pulled in there, that were going to look at the four main criteria.
0:40:09 > 0:40:15The brand identity, the customer experience, the food,
0:40:15 > 0:40:19obviously, and the most important thing, the long-term viability.
0:40:19 > 0:40:23Those guys were basically asked to mark it out of ten points.
0:40:23 > 0:40:26They are far more experienced than me in this business,
0:40:26 > 0:40:29and we're going to see what they felt.
0:40:29 > 0:40:32Let's start with Caraca's, Karen.
0:40:32 > 0:40:36Across those four categories,
0:40:36 > 0:40:40they had an average score of four out of ten.
0:40:44 > 0:40:46Right.
0:40:50 > 0:40:51Nick. MyPy.
0:40:51 > 0:40:55Helen and Tom averaged...
0:40:56 > 0:40:58..seven out of ten.
0:41:01 > 0:41:03Pies win.
0:41:03 > 0:41:05Pies win. Very, very good.
0:41:06 > 0:41:13Very well done. In the short period of time, you've come up with a concept which had some legs.
0:41:13 > 0:41:16You two are in the final.
0:41:16 > 0:41:21And you've done very well getting through to this stage.
0:41:21 > 0:41:23Wow.
0:41:23 > 0:41:26Go back to the house, have a good rest and I'll be in touch shortly.
0:41:26 > 0:41:29- OK?- Thank you.- Off you go.
0:41:29 > 0:41:31(Thanks, Jim.)
0:41:39 > 0:41:43Well, um... Venture.
0:41:45 > 0:41:50I guess you must be sitting there wondering what your fate is, now that those two are in the final.
0:41:52 > 0:41:57The good news is that two of you are going to be in the final.
0:41:57 > 0:42:01The bad news is that one of you is going to be fired today.
0:42:01 > 0:42:02Off you go.
0:42:13 > 0:42:17JIM: Where I know it went wrong... the girls didn't play ball. Throwing toys out of the pram.
0:42:17 > 0:42:21I was like Mother Teresa as opposed to project manager.
0:42:21 > 0:42:25Because of the job I was doing, I didn't see the trail of destruction,
0:42:25 > 0:42:29and you were at the centre of that, weren't you?
0:42:29 > 0:42:32I honestly think I'm more suitable for this process
0:42:32 > 0:42:38than Jim and Natasha put together and to get to the finals in this stage is something I really want.
0:42:38 > 0:42:41I'm the perfect candidate to be Lord Sugar's business partner.
0:42:41 > 0:42:45I do think Lord Sugar should fire Susan.
0:42:45 > 0:42:48As soon as I came up with an idea, she shut me down.
0:42:48 > 0:42:51"Don't agree with that, don't agree with that."
0:42:51 > 0:42:55Disappointing to be in this position when the other two have got through to the final.
0:42:55 > 0:43:00That's where I want to be. That's where I'm going to fight to be.
0:43:00 > 0:43:02That's where I believe I should be.
0:43:15 > 0:43:17PHONE RINGS
0:43:17 > 0:43:18- RECEPTIONIST:- Hello?
0:43:18 > 0:43:22- Could you send them in, please? - Yes, Lord Sugar.
0:43:24 > 0:43:26- RECEPTIONIST:- Lord Sugar will see you now.
0:43:41 > 0:43:45Now, we are the 11th week into this process.
0:43:45 > 0:43:49I'm assuming that you three have some kind of superior knowledge
0:43:49 > 0:43:51in order for you to have survived to this stage.
0:43:51 > 0:43:53Yeah.
0:43:53 > 0:44:00Nick's passed me a document here, a very interesting document. It actually belongs to the other team.
0:44:00 > 0:44:05It deals very clearly and concisely with costings.
0:44:05 > 0:44:07What this cost, what that cost.
0:44:07 > 0:44:09They had a business model.
0:44:09 > 0:44:12Can one of you at least tell me what the business plan was?
0:44:12 > 0:44:16Where was the margins? How many did you expect to serve per hour?
0:44:16 > 0:44:21Where is the equivalent of this document, even if it doesn't exist as a document?
0:44:21 > 0:44:22Let it come out of someone's mouth.
0:44:25 > 0:44:31I admit that none of us actually considered how long and how many people we would be able to serve.
0:44:31 > 0:44:34Stop there a minute. This is a business proposition.
0:44:34 > 0:44:36One of you is supposed to go into business with me.
0:44:36 > 0:44:41There was a lack of communication. I don't recall a point when we actually even discussed as a group
0:44:41 > 0:44:44the margins in the food, the turnaround time.
0:44:44 > 0:44:46That's clear.
0:44:46 > 0:44:52There was that embarrassing moment, Jim, when you were talking about 60 people at £7 at £4,200...
0:44:52 > 0:44:54I know, I've lived with that all last night.
0:44:54 > 0:44:58Mental arithmetic is a strong suit of mine and that was an uncharacteristic error.
0:44:58 > 0:45:03But even on your maths, 420 quid, which is the correct calculation,
0:45:03 > 0:45:06over a two-hour period, you'd go bust.
0:45:08 > 0:45:15My idea of fast food restaurants is that you go up, you order, you pay, you take, you go and you sit down.
0:45:15 > 0:45:18All that is supposed to take no more than, believe it or not, a minute.
0:45:18 > 0:45:19What was your system?
0:45:19 > 0:45:22Oi, who wanted a nacho? That was your system.
0:45:22 > 0:45:26Who wanted one of these fajitas? That was your system.
0:45:26 > 0:45:28I did it as fast as I possibly could.
0:45:28 > 0:45:33- Why was it slow?- Just for the very nature of it, the equipment that we had and maybe the make-up of it.
0:45:33 > 0:45:35That, I'm sorry, that's not true.
0:45:35 > 0:45:37The reason it was slow is that you didn't know
0:45:37 > 0:45:40whether you were a fast food restaurant or a waitress restaurant.
0:45:40 > 0:45:45What I would've done in their situation was put all hands to the pump, seeing front-of-house
0:45:45 > 0:45:48that people were waiting and made something happen.
0:45:48 > 0:45:51I couldn't see that wasn't happening. I was in naive bliss, to be honest.
0:45:51 > 0:45:56What I learned from our data experience was we weren't getting the food out fast enough.
0:45:56 > 0:46:01I was actually endeavouring to buy more time rather than actually...
0:46:01 > 0:46:04You were trying to slow the people down so they didn't notice?
0:46:04 > 0:46:11Essentially, yes. All I could do was look for a repair opportunity.
0:46:11 > 0:46:13Natasha, I looked in your CV.
0:46:13 > 0:46:18You actually have got some kind of degree in food and hospitality.
0:46:18 > 0:46:21A BA honours in international hospitality management.
0:46:21 > 0:46:26- Which includes understanding food and all that stuff?- It does, yes.
0:46:26 > 0:46:28It was a long time ago.
0:46:28 > 0:46:33I've not continued within that kind of vocational career.
0:46:33 > 0:46:36- Long time ago, you say this was? - Yes.
0:46:36 > 0:46:38Mmm.
0:46:38 > 0:46:40Listen, now I want to talk about the food.
0:46:40 > 0:46:44When I opened that cardboard box, the last time I saw something
0:46:44 > 0:46:47looking like that was when my son's dog puked, to be honest.
0:46:47 > 0:46:50It was bad.
0:46:50 > 0:46:53Yes. I'm disappointed to hear that people reacted so badly to it.
0:46:53 > 0:46:57Surely the priority should be the stuff must be good.
0:46:57 > 0:47:00It must taste good, it must look good.
0:47:00 > 0:47:05Jim should've found out in the Mexican restaurants he went to, what was the best seller,
0:47:05 > 0:47:09how long did it take to make and what were the key ingredients that made the food taste delicious?
0:47:09 > 0:47:13Jim, I don't feel you conducted your market research thoroughly enough.
0:47:13 > 0:47:16You did say you were a macho nacho, didn't you, Jim?
0:47:16 > 0:47:20Well, a bit of bravado there.
0:47:20 > 0:47:25But... Lord Sugar, there's a deeper- lying issue that I was faced with.
0:47:25 > 0:47:31- Go on then. - It was like, I wasn't project manager, I was babysitter from afar.
0:47:31 > 0:47:34The two ladies couldn't work constructively together.
0:47:34 > 0:47:38As project manager, if you had an inclination that Susan
0:47:38 > 0:47:40and I may have personal differences, why did you put us together?
0:47:40 > 0:47:43I did have an inclination from the previous task very strongly.
0:47:43 > 0:47:50- Right.- I got feedback from you that you found Susan to be like a child to work with and very difficult.
0:47:50 > 0:47:52- I don't mean to get personal. - I'm not getting personal.
0:47:52 > 0:47:55- I'd like to keep it as professional as possible. - And that's exactly what I'm doing.
0:47:55 > 0:47:59Are you saying, Jim, that you think that you kind of done this single-handed really?
0:47:59 > 0:48:06No, I felt as if I had complete excitability and at times even manic enthusiasm from Susan.
0:48:06 > 0:48:09But at the other end of the scale I had apathy and despair.
0:48:15 > 0:48:20What I think I'd like to do at the moment, I want to consult a bit more with Karen and Nick.
0:48:29 > 0:48:33Susan, she's always got the right thing to say, hasn't she, in his boardroom?
0:48:33 > 0:48:35What's she like out of here?
0:48:35 > 0:48:38I've always said you need a sieve with Susan because
0:48:38 > 0:48:43you have to work out what stuff is meaningful and what is meaningless.
0:48:43 > 0:48:49Jim, push the food to one side, I haven't heard anything about a plan, a business plan.
0:48:49 > 0:48:55Natasha says she can't cook but she has got skills in that area and she should've used them.
0:48:55 > 0:48:59When she came into this process, she was jumping up and down,
0:48:59 > 0:49:02had a real spark about her and some of that has been sapped away.
0:49:02 > 0:49:04It's tough going, the 11 weeks.
0:49:04 > 0:49:06Yes. But they've all gone through it.
0:49:08 > 0:49:12- PHONE RINGS - Can you send the three of them in, please?
0:49:12 > 0:49:14Lord Sugar will see you now.
0:49:28 > 0:49:33Susan, if one person's got to go here today, who do you think that should be out of these two?
0:49:33 > 0:49:37In my honest opinion, Lord Sugar, Jim. He's a very charming man.
0:49:37 > 0:49:42He's very good at selling, he's very good at communication, very good at talking but at the end of the day,
0:49:42 > 0:49:45what you need is someone who will come up with original ideas.
0:49:45 > 0:49:48Someone that can run a business and has natural entrepreneurial spirit.
0:49:48 > 0:49:51Natasha, I'm going to ask you the same question.
0:49:51 > 0:49:57I think Jim just isn't able to make decisions. He can't manage a team...
0:49:57 > 0:49:59- What's the answer?- Jim.
0:49:59 > 0:50:01- Jim?- 100% Natasha.
0:50:01 > 0:50:07I take that as a compliment, Jim. You've got a bit of a dark side and I think you're slightly underhand...
0:50:07 > 0:50:10- I'm totally open.- Actually not,
0:50:10 > 0:50:14No, you're not because you give off a very strong charm and you've
0:50:14 > 0:50:18- always charmed project managers and you know what, it didn't work with me.- I'm totally open.
0:50:18 > 0:50:20I've always said to you what I think.
0:50:20 > 0:50:22I've said in his boardroom what I think.
0:50:22 > 0:50:25I think you've got a dark underside to you.
0:50:25 > 0:50:28It's called passion. It's called passion.
0:50:28 > 0:50:30Jim, at the end of the day, there is a reason why you have
0:50:30 > 0:50:34project managed twice and you have lost both tasks so badly.
0:50:34 > 0:50:39So, who's responsible for this? Who is responsible for the failure of this task?
0:50:39 > 0:50:41Who I think was responsible for this task is a toss-up between
0:50:41 > 0:50:44the two experts, the Mexican food expert and the hospitality expert.
0:50:44 > 0:50:48Their expertise fell by the wayside and they were happy to watch me
0:50:48 > 0:50:51flummox in the kitchen and not get food out quick enough.
0:50:51 > 0:50:55Jim, I eat Mexican food, I'm not a Mexican food expert.
0:50:55 > 0:50:58If I did a hospitality degree, I would be grabbing it by the scruff of the neck
0:50:58 > 0:51:01and saying this suits me, like Helen did, this suits me,
0:51:01 > 0:51:04I need to be on top of this because I know exactly what happens in a restaurant.
0:51:04 > 0:51:06I don't know what happens.
0:51:06 > 0:51:09Jim, I think the key thing is I don't work in hospitality.
0:51:09 > 0:51:13- It's not anything that's of interest to me.- You spent four years doing it. Four years of your adult life.
0:51:13 > 0:51:18Absolutely, but the point is I work in construction property recruitment.
0:51:18 > 0:51:22This isn't what it's about. It's about finding a task and playing to your strengths.
0:51:22 > 0:51:28You're the person that's highlighting my degree and contextualising it, not me.
0:51:28 > 0:51:32I'm saying, yes I did a degree but I don't claim to have an expertise in it.
0:51:32 > 0:51:34You did also say that you ran a restaurant.
0:51:34 > 0:51:37Do you think you're being hung out to dry, Jim, is that what you think?
0:51:37 > 0:51:41In here, a pincer movement by two people who thought to themselves, you know what?
0:51:41 > 0:51:43Jim looks like he'll get hung for this.
0:51:43 > 0:51:48We won't let on that we didn't get it either and we didn't help and we didn't step in.
0:51:48 > 0:51:52My task responsibility was over on the creative side.
0:51:52 > 0:51:56You're all in the same boat. Don't give me, "my task responsibility".
0:51:56 > 0:52:00This is everybody's place to pipe up and make the team win.
0:52:00 > 0:52:04This degree that you've got, there was basic fundamental things in there.
0:52:04 > 0:52:07It's like me saying I've got a degree in first aid.
0:52:07 > 0:52:10But I see someone dying in the street and saying, sorry,
0:52:10 > 0:52:12haven't done it for 10 years so I'm going to leave them alone.
0:52:12 > 0:52:17The things that I honed in on in my degree weren't those points.
0:52:17 > 0:52:21I wasn't interested in the food side, I wasn't interested in the restaurant side.
0:52:21 > 0:52:25- You weren't interested in this task...- Please have the decency to let me finish.
0:52:25 > 0:52:28Were you interested in this task, genuinely?
0:52:28 > 0:52:30- Did you give everything you could? - Yes, I gave everything I could.
0:52:30 > 0:52:33No, you didn't. If that's all you can give, that's not good enough.
0:52:33 > 0:52:36I'm speaking, I'm taking the opportunity to speak.
0:52:36 > 0:52:38I'm hearing things about...
0:52:38 > 0:52:41- Well, please finish.- I'd like to have the opportunity to speak.
0:52:41 > 0:52:44Within my degree, I honed in on the areas I liked doing.
0:52:44 > 0:52:50- At no point did I want to become a restaurateur.- No, but I go back to my degree in first aid.
0:52:50 > 0:52:54I didn't enjoy giving mouth-to-mouth resuscitation
0:52:54 > 0:52:57but you have to do it when in fact it's needed to be done.
0:52:57 > 0:53:00I tell you what I applied, I applied the hospitality side.
0:53:00 > 0:53:04I applied the part of being front of house, customer service...
0:53:04 > 0:53:07You're faced with fight or flight in any situation.
0:53:07 > 0:53:09Fight, flight.
0:53:09 > 0:53:11I disagree with you entirely.
0:53:11 > 0:53:13If I was a flighter, I wouldn't be here now, would I?
0:53:13 > 0:53:16Let me tell you why I should still be in this process.
0:53:16 > 0:53:20I don't honestly care what anyone else thinks apart from what you think,
0:53:20 > 0:53:22because I believe that actions speak louder than words.
0:53:22 > 0:53:26There is a reason why I'm the strongest salesperson in this process.
0:53:26 > 0:53:29There is a reason why I have won two tasks I've PM'd on.
0:53:29 > 0:53:33Jim so far has managed two and lost both. I'm incredibly creative...
0:53:33 > 0:53:36You've certainly got a lot of self-confidence, that I give you.
0:53:36 > 0:53:42Lord Sugar, beside you at either side you have people who can say, he's honest, passionate, he gives
0:53:42 > 0:53:47everything he can, everything possibly, talk about box of tricks, I can do it all.
0:53:47 > 0:53:50I can do sales, I can negotiate, I can pitch, I can break records
0:53:50 > 0:53:53in terms of orders from massive retailers.
0:53:53 > 0:53:55I'll go along with you on the talking.
0:53:55 > 0:53:59Oh my God, if there was an award for talking, boy, you would be up there.
0:53:59 > 0:54:01Right at the top.
0:54:01 > 0:54:04It's a very, very difficult decision that I have to make now
0:54:04 > 0:54:10because you have come through 11 weeks of gruelling pressure.
0:54:10 > 0:54:11But I do have to make a decision.
0:54:14 > 0:54:17Jim...
0:54:17 > 0:54:22You have this kind of manner, and some people might call it charisma, of getting people on your side and
0:54:22 > 0:54:30controlling the situation, which is a good trait sometimes in business but it has its downfall also.
0:54:32 > 0:54:38Susan... You don't seem to get on too well with people.
0:54:38 > 0:54:43That may be because you're very determined and don't take any prisoners.
0:54:43 > 0:54:46But anybody I go into business with, I've got to be able to work with.
0:54:46 > 0:54:49Natasha...
0:54:51 > 0:54:53I can't reconcile some of the things that have happened today.
0:54:56 > 0:55:03You started off like a house on fire but I have found you a little lacklustre in the last few weeks.
0:55:09 > 0:55:10Susan...
0:55:14 > 0:55:18There's not many people that have got a good word to say for you.
0:55:25 > 0:55:30But you have achieved quite a bit in putting yourself through school
0:55:30 > 0:55:32and all that stuff and you've run a business.
0:55:37 > 0:55:38Susan...
0:55:38 > 0:55:42You're in the final.
0:55:50 > 0:55:52Jim, I like your spirit.
0:55:52 > 0:55:54I do like your spirit, Jim.
0:55:54 > 0:55:56You're in the final.
0:55:57 > 0:56:01- Natasha, you're fired. - Much appreciated. Thank you.
0:56:11 > 0:56:16You two, you've done very well over the past 11 weeks.
0:56:16 > 0:56:20I'll be in touch with you shortly and let you know what we're going to do
0:56:20 > 0:56:24to decide who's going to come into business with me.
0:56:24 > 0:56:26- OK, off you go. - Thank you, Lord Sugar.
0:56:37 > 0:56:42I mean, the process is tough and if you can't at hack it then obviously, that is a weakness.
0:56:42 > 0:56:47It shows me that perhaps that person's got no chance of being a business partner of mine.
0:56:57 > 0:57:00In this process, some of the characters will
0:57:00 > 0:57:05scream and shout and fight and I'm not willing to lose my dignity.
0:57:05 > 0:57:08I've walked out of this process with my head held high.
0:57:14 > 0:57:18No hard feelings. Whatever happens in the boardroom, happens in the boardroom, stays there.
0:57:18 > 0:57:24You smelt blood and thought this is your time to scalp Jim, so you give my name.
0:57:24 > 0:57:26You did not answer that honestly.
0:57:26 > 0:57:28What I said in the boardroom was true.
0:57:28 > 0:57:32- That is how I feel. - If we had it decided on business acumen, I would've picked you.
0:57:32 > 0:57:35Because your business acumen's been really poor.
0:57:35 > 0:57:39I've more business acumen than, well, I suppose you and Natasha
0:57:39 > 0:57:42because of the fact that I started my own business.
0:57:57 > 0:58:00- Three!- Oh my God, is it just you?
0:58:00 > 0:58:04- Oh my God, congratulations. Are you OK?- Yes, final three!
0:58:04 > 0:58:07Did anybody order a final four?
0:58:07 > 0:58:09- LAUGHTER - I can't believe you!
0:58:14 > 0:58:21NARRATOR: In the fight to become Lord Sugar's business partner, four candidates remain.
0:58:21 > 0:58:23Next time...
0:58:23 > 0:58:28Now it's time for you to convince me that you're worthy of becoming my business partner.
0:58:28 > 0:58:30Time to hand over business plans.
0:58:30 > 0:58:34If you don't know your own business plan then you're in trouble.
0:58:34 > 0:58:38- But when the final four are grilled...- What's the business?
0:58:38 > 0:58:41You haven't got one error. It's full of errors.
0:58:41 > 0:58:44I've got a pretty good radar for bullshit and this smells like bullshit.
0:58:44 > 0:58:47What impression does that give me of you? That you're a bit of an ass?
0:58:47 > 0:58:49Three go up in smoke...
0:58:49 > 0:58:51You're fired. You're fired.
0:58:51 > 0:58:53..and one gets the money.
0:58:53 > 0:58:55You are going to become my business partner. You're hired.
0:59:07 > 0:59:09Subtitles by Red Bee Media Ltd