Fast Food Chain The Apprentice


Fast Food Chain

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Transcript


LineFromTo

This is not a job. I'm not looking for bloody sales people,

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I'm looking for someone who's got a brain that's going to start a business with me.

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Heading to London, 16 of Britain's entrepreneurial elite,

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keen to start a company.

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I'm going to inject £250,000 into a business, your business

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and you're going to run it.

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On offer, a 50-50 partnership with the nation's toughest investor.

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If you sit in the office for three hours and do nothing,

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or three weeks, or three months, I ain't going to be a happy bunny.

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Passionate about new money-spinning ventures,

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Lord Sugar's on the hunt for a winning business partner.

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With respect, that's not professional.

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If I can see something going wrong, or the ship sinking,

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I'll jump in myself.

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We can do it, we can do it. Come on. Let's go!

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It's a deal worth fighting for.

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Everybody stop. We're not making any money here.

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16 candidates...

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I don't appreciate you guys laughing...

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You earn respect and that how it's done.

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..12 tough weeks...

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We're not...

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One life-changing opportunity.

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You're fired.

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You're fired. I don't think I could go into business with you.

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You're fired.

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Previously on The Apprentice:

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I expect you to sell that stuff

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and smell which item is the best seller.

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Buy some more and just keep going, increasing your assets.

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First umbrella sold for £10, folks.

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Natasha's sales force...

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-I'm interested in buying a nodding dog, actually.

-I know, they're fabulous.

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..got the plot...

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We'll take 20 dogs, please. Thank you.

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-..while Melody's team...

-We've got the travel kettle...

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..did not.

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-Why are we selling travel things?

-I'm a bit confused by the randomness.

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Helen's sales plan made it worse.

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Would you like to take a bulk order to save you a trip to your wholesalers?

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All our wholesalers come to us.

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With Jim on a roll...

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We can't be conservative, we need to reinvest in stock. Do you agreed?

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..Natasha bottled out.

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If we reinvest in any stock, we're going to be carrying too much stock.

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-In the boardroom...

-Did you reinvest?

-We did, yeah.

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-How much did you spend?

-Just over £20.

-She beat the other team...

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-20 quid?

-I made a decision...

-Are you having a laugh?

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..but it was a hollow victory.

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There's no balls, no guts, no reinvestment.

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For Helen, a first defeat.

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The most simple principle of business and you make a big mistake.

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Tom found his voice.

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Helen has never started her own business

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and Melody runs a business,

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which, unsurprisingly, is all to do with talking.

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But this time Melody was lost for words.

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With regret,

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Melody, you're fired.

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Thank you, Lord Sugar.

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She became the 11th casualty of the boardroom.

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Now five remain

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to fight for the chance to become Lord Sugar's business partner.

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One week left.

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I've made you breakfast.

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Oh, Tash!

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Time for Lord Sugar to decide who will go into the final.

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I think we'll have interviews today.

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-I think it looks likely, but you just never know, do you?

-No.

-PHONE RINGS

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Good morning.

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'This is Lord Sugar's office.

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'He would like to meet you in the City. The cars leave in 30 minutes.

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Do we have to wear anything in particular?

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DIALLING TONE

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Jim, did they say whether or not we're having interviews today?

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No, I went to ask questions and they...

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-Shut you down?

-..hung up.

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Are you wearing your interview suit?

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I'm wearing what I always wear. I'll look a million dollars, regardless. SHE LAUGHS

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Jim, that's true(!)

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We're at the business end of things, aren't we, girls?

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Good morning.

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Good morning, Lord Sugar.

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Well, here we are at the One New Change,

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which is a shopping mall right in the heart of the City of London.

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And in this shopping mall you have many franchises,

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particularly fast food franchises.

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Your task this week is to create the next fast food chain restaurant.

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I've located two empty shops for you in the centre of London,

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you're going to kit them out with your restaurant ideas.

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I'm going to arrange some staff for you,

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so that you can put on a proper fast food experience.

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Then I'm going to bring in some industry experts

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and they're going to advise me which of fast food restaurant has got legs.

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-Everything clear?

-Yes, Lord Sugar.

-OK. Good luck.

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Thank you.

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What if the team that won this are the finalists?

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Whoa!

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-Oh, yeah!

-Oh, my God!

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It's good that we've got three minds against two on the other team

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and even though we had some problems before, in the previous task, all the air's been cleared.

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Fast food is big business and Lord Sugar expects each team

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to bring a new and original fast food brand to the market.

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I've got a BA Honours in Hospitality Management

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and one of the things within my degree, we had our own restaurant.

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-We had to create a theme for the restaurant, brand it, do the full works.

-Excellent.

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We've definitely got a very strong team.

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Oh, my God. We're going to have to design it!

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The teams have 48 hours to turn empty shells

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into brand new fast food outlets...

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-Wow!

-Fantastic!

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-This is where we are.

-Goodness me.

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Right. It's big.

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Bain-marie, hot cupboard, we've got a hot plate...

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then launch them to Lord Sugar and his restaurant industry experts.

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..Its inception through to completion.

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We've got to just concentrate on the concept. What is our USP?

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If you don't mind, and I think you'll agree, I'll lead in this one.

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I'm just really keen to take this forward,

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I've got people behind me who are really supportive.

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-Yeah.

-I'll try and support you from knowledge from my degree.

-Cheers.

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I wasn't going to take no for an answer.

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'I've got two girls on board who'll appreciate a wee bit of direction.'

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It's the big one and I suppose this is another time for me to shine.

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I'm happy to put myself forward. I like being project manager

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and I have run food outlets before.

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-I liked being project managed by you.

-Great.

-Thank you, Helen.

-Dream team.

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Very, very good. I'm wondering about Mexican and West Indian.

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-West Indian's been really popular...

-Next job, choose a cuisine.

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I wouldn't want to do Spanish, there are a few Spanish chains.

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British, is there a fast food chain at that just does pie and mash?

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It will be an easy model to replicate.

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-What thoughts do we have about pie and mash?

-It tends to be heavy,

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-which tends to mean male rather than female.

-That's right.

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So, we want to give it quite a female touch.

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-What about mini pies?

-Mmm.

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They're are more suitable for ladies.

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Mexican just jumps out to me. Really fun.

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I'm imagining, sort of, cactuses and people wearing sombreros.

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You can do a healthy option.

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You've got fajitas, chimichangas, burritos, nachos.

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I'm not sure about Mexican, but I'll go with it.

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Do you guys eat in a lot of Mexican restaurants?

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-I do, actually.

-I personally eat in quite a few chains.

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I would definitely go for Mexican. Brilliant.

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Next, decide who will create the brand

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and who will invent the dishes.

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Natasha, with your hospitality experience...

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-I can't cook.

-You can't cook?!

-I can't cook.

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-You can't cook?

-Have you seen me cook?

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Never, but you did a hospitality degree.

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I've got a degree. I don't have an enormous amount of work experience.

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Where I've done better throughout the task has been branding, design, creativity.

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'Jim has got in Natasha somebody who has a hospitality degree,'

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but because she doesn't want to cook,

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he's agreed for her to go on the branding team

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and that is not using the skills that she clearly has

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to the best for the team's outcome.

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I don't know much about the baking or the making of these products.

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-Do you feel like you've been strong on the branding and the concept?

-Yeah.

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The only thing I'm a bit wary of is being project manager.

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I would prefer to have ultimate autonomy

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-over the concept and the branding.

-Hm-mm, hm-mm.

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That's what I do on other stuff.

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That's the where all my inventions have come through.

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-That's what I've been doing for the last eight years is...

-OK.

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You go on that side and I will go on the food,

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but I want to be kept in contact all the time.

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I mean, I'm trusting you here, Tom. Big time.

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10.45 am.

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Banjos, sombreros, moustaches, cactuses...

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Hunting for inspiration, Jim's branding team.

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-Have you ever been to Mexico?

-No. Have you?

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-No. Do you know much Mexican?

-Literally nothing.

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"Arriba, arriba" - what's that? Is that Mexican?

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-Arriba! That's very Mexican.

-Arriba!

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Arriba! With the sombrero.

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I'm thinking of a happy Mexican- looking man with a big moustache.

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-Would you like me to walk you through the process?

-Please do.

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Fast food must be quick and fresh,

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but the secret to success isn't just the food.

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It's the system.

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One chicken taco, please.

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How long does a takeaway client spend here?

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During peak time, we've run anywhere between 85 and 90 transactions per 15 minutes.

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-So the line's moving at lightning speeds.

-What do most people buy?

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Burritos of the most popular.

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I'm trying to think of something else outside of what's been done before.

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-What food don't you do?

-The chilli con carne we haven't done.

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We're busy doing a trial system on a soup at the moment.

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-What's it called?

-It's a tortilla soup.

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Northwest London.

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A catering plant.

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Commonly used by the fast food industry,

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off-site catering keeps down costs.

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-We're going to do the three mini pies and two main ones.

-Lovely.

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Making a start on her all-British menu, project manager Helen.

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So I've got steak and red wine, chicken and mushroom and spinach, broccoli and Cheddar.

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So this is the cheese and onion?

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There's too much cheese in.

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-Right.

-I don't like it.

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Can we just change that?

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Once agreed, the food will be mass produced and delivered to the restaurants tomorrow.

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I am really happy with my pies.

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I'm a bit worried about my costing on my steak pie

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because we've got loads of really good-quality steak in there.

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It's quite a lot, isn't it?

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Food industry experts are going to be coming and judging our products.

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They know good quality ingredients, so I'd rather take a little bit of a hit on the margin

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and have a really great products.

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So that can be signed off.

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With his team leader fine-tuning the fillings, inventor Tom, charged with branding their pies...

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Girls love mini things.

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..is in a baby boutique.

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The funness of that - could we turn that into a mini pie?

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Like a flying pie?

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I think I've... taken some great inspiration.

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We were trying to sort of create a new image, a sort of a modern image

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around this mini pie,

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and also bring in that kind of very, very British theme.

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A little bit of old meets new.

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Some names that we've got going on at the moment is Micro Pie,

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Pie In The Sky, Brit Pie.

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That's a very good name.

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"Qypie." So...

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Qype, Qypie, Qy... P, Y.

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Qypie.

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I've just dyslexically misread something and potentially come up with some genius ideas.

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Pie being spelt P, Y.

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-'OK, yeah.'

-So you could have "MyPy" - M, Y, P, Y.

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MyPy.

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-OK.

-Say Hello To Pie?

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-Say Hi To Pie?

-MyPy - say hi to British Pies.

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I quite like that, Tom.

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Hot from his research...

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So on the first dish we'll make chilli beef.

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..Jim's takeaway of Mexican ideas goes straight to his chef for a trial run.

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-Second one is a fajita kit and the third one is a Mexican soup.

-OK.

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-Will we get the chilli on the go?

-Yep. OK, let's start with that.

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While Jim turns up the heat...

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That's good.

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-Happy with that?

-Yeah.

-Great.

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..his branding team has gone cold.

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Sombravo?

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This is... It's a struggle, isn't it?

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It's difficult to think of Mexican names.

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They always have like, "El-something", don't they?

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Like "El..."

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What does el mean?

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I have no idea.

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PHONE RINGS

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Hiya, Jim. It's Tash.

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Me and Susan, we're struggling. I'll be honest with you. Erm...

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What about a name Caracas, as in, you know, the little Mexican shaking things?

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-Caracas.

-Oh, yeah. Caracas.

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Yeah! That's a good one. Jim, I really like that.

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I think they're actually called maracas, aren't they? Ma-ra-cas?

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They're called maracas, yeah. What does Caracas mean?

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I don't know. It's just a name that came to me.

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I thought it was catchy.

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Caraca's. I like it.

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Name agreed, it needs a Mexican image.

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If we wanted to be a little bit creative,

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maybe we could do something like red peppers, yellow peppers, green peppers.

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Peppers isn't necessarily Mexican, though.

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I strongly feel that we should just have a sombrero. It's simple.

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The reason why I'm going along the peppers route, yeah,

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is I'm trying to make the pepper iconic to our brand.

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But it's really NOT Mexican.

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Can we just give Jim one more call?

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Hi, guys.

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Jim, I think putting peppers in the logo is going to be very, very dangerous

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with regards to our actual theme.

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If you've got a better idea, put it forward, yeah?

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-I already put forward my idea of having a traditional...

-Jim?

-Oi! I'm not finished, Natasha.

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It's Tash. The suggestion that I've made is that we take peppers, you know, like...

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I'm feeling so uncomfortable with this concept. I can't...

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I honestly just can't stop thinking about how much of failure this is going to be.

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Susie, you have more experience in Mexican food than Natasha and I,

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so we're not going to use a pepper in the logo.

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OK. Now that I've got your... I just wanted to make sure...

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If I say "black", Susan says "white".

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I haven't got a problem with someone saying,

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"I don't think that's going to work, but I've got a better idea,

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and what's that it is." We haven't got that.

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Here, girls, please work together to get a successful outcome, please.

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Jim knows that Natasha and I don't get along,

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so I think it was a mistake that he put Natasha and myself together.

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-Sorry, Tash, I don't mean to...

-Don't worry. Focus on the job. Not a problem. It's fine.

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So who came up with the name?

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-I came up with the name Caraca's.

-Who came up with the menu?

-I did.

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There's a theme developing.

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7.00pm.

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-'Hi, Tom!'

-Now, do we have any names for our pies?

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I think we should have a mixture of anything...

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anybody that we think has been influential to Britain

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and how it's developed.

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I like the kind of link of British names or, like...

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was Byron the guy who was writing at the same time as Shakespeare?

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Um, there was...erm...

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Was Byron a vegetarian, do we know?

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-I haven't got a clue.

-Me neither.

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What about... We had all the explorers. We had William Drake.

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-Yeah.

-'Christopher Columbus.'

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-Um, didn't Columbus discover the potato in America?

-Yes, he did.

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'So we could have Columbus mash.'

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I love the way this is coming together.

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It's either utter madness, or it's complete genius.

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Back at the restaurants...

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We want this wall to be vibrant. We want it to be busy.

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Both teams have interior designers to help turn their vision into reality.

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We're being quite innovative. We're introducing a Mexican soup.

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You know, your jalapeno peppers, you know, your chilli beans.

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What I'm thinking, Tash... feel free to jump in...

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black... black background, "Caraca's"

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at the top with the sombrero.

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Come in here...

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"All our things are 100% British."

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Walk in... You walk in, and you see Big Ben...

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You walk in the door here...

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Yeah, and you see Big Ben, and you see the bus.

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-I think I see Big Ben over there, and I think I see the bus here.

-Right.

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And I think I see this almost as just a big, blue wall.

0:18:160:18:21

"MyPy", or...

0:18:210:18:23

"Welcome to MyPy."

0:18:230:18:25

It's very scary to put my confidence and trust in Tom when it's such a massive thing to me.

0:18:270:18:33

I'm nervous about if Tom's been able to replicate what's in my head.

0:18:340:18:40

That's probably my biggest worry.

0:18:400:18:42

I've just got to make a decision.

0:18:420:18:44

8.00am.

0:18:570:18:59

In London's West End,

0:18:590:19:02

both restaurant mock-ups take shape.

0:19:020:19:04

Oh, wow!

0:19:040:19:07

-Oh, Caraca's!

-Welcome to Caraca's!

0:19:070:19:10

Six hours to rehearse service

0:19:100:19:12

and perfect systems before the teams face their first customers.

0:19:120:19:18

-It's pretty funky, isn't it?

-It does.

-It's really funky! Oh, wow!

0:19:180:19:22

Wow!

0:19:230:19:25

-This carpet is brilliant.

-I love it.

-Wow.

0:19:250:19:27

That'll be our logo with the Union Jack on it.

0:19:270:19:29

I think it looks really good. I'm really proud of our concept.

0:19:290:19:32

We've just got to hope that Lord Sugar likes it tomorrow,

0:19:320:19:35

otherwise me and Tom are going to get our arse kicked again!

0:19:350:19:38

"Say hi to British pies"

0:19:410:19:44

Nightingale, Drake...

0:19:440:19:45

And the Columbus.

0:19:450:19:46

-Columbus?!

-Yes.

-He's British?

0:19:460:19:49

I think so.

0:19:490:19:50

-Tom?

-Columbus is British?

0:19:500:19:53

Oh, you are kidding me!

0:19:530:19:55

Christopher Columbus was British.

0:19:550:19:59

-Right.

-Still, there we are.

0:19:590:20:01

-Thank you.

-Thank you.

0:20:010:20:03

The signature meal is £4.50.

0:20:040:20:06

Organised by Lord Sugar, the teams get extra staff, but THEY must manage them.

0:20:060:20:13

If we can get them to have the signature dish and the side with the drink, that takes us to £7.

0:20:130:20:17

-Everyone confident?

-I think so, yeah.

0:20:170:20:20

-Brilliant.

-20 past is perfect timing.

0:20:200:20:22

Let's have a little trial run, shall we?

0:20:220:20:24

Hello. Welcome to MyPy.

0:20:240:20:27

Have you eaten 100% British before?

0:20:270:20:29

I haven't, no. What would you recommend?

0:20:290:20:31

I would recommend our signature dish. It's a variety of three pies, each one of them.

0:20:310:20:35

-Oh, fab. OK. That sounds really good.

-Yeah?

0:20:350:20:38

77, 79, 80...we have a winner.

0:20:380:20:42

OK. Hang on. The foil needs to come off the pies. Yeah?

0:20:420:20:45

Cool. That was a good practise run.

0:20:450:20:47

-Yeah.

-We want the foils off?

-Yes.

0:20:470:20:49

-They look fab, don't they? Do you like them?

-They look absolutely stunning.

0:20:490:20:54

At Caraca's, out back and working solo, the hired kitchen hand.

0:20:580:21:03

Out front, head chef Jim fine-tunes the restaurant decor.

0:21:030:21:08

-Right or left?

-Move it to the left. Left, left, left, left.

0:21:120:21:16

Jim, you should, please, Jim, organise the kitchen the way you want to manage.

0:21:160:21:21

We are not ready. I just can tell you this.

0:21:210:21:23

You know what? I'll come into the kitchen in one minute,

0:21:230:21:26

we'll go through everything, and I'll stay in the kitchen with you.

0:21:260:21:29

-I need help, and I need to talk to you about everything.

-Excellent.

0:21:290:21:33

-Happy?

-Yeah, that's good.

0:21:330:21:35

I'm just the hand. You are the brain today, so you have to tell me how you want to manage it.

0:21:350:21:40

You must think about the things that it takes time to do, because the service must be quick.

0:21:400:21:44

This is what I want. I want to be able to get hot chilli. I want to have hot soup, hot fajitas.

0:21:440:21:50

So you want to prepare the fajita during the service?

0:21:500:21:53

Did you think about this? Because to make a fajita...

0:21:530:21:57

-It takes a bit of time.

-You organise the kitchen the way you want, but...

0:21:570:22:01

I'll do the nachos. I'm nacho-man.

0:22:010:22:03

-I'm macho-nacho.

-You're the nacho-man!

0:22:030:22:07

Half an hour to go.

0:22:070:22:10

Susie, they're walking around like this here,

0:22:120:22:16

read the menu, and then they're here.

0:22:160:22:19

-OK.

-OK? Everybody happy with the customer service routine?

0:22:190:22:24

-What's the time?

-It's ten to.

0:22:240:22:27

-Ten minutes.

-Five!

0:22:270:22:28

-OK. We're ready. We just need some customers.

-OK.

0:22:280:22:31

Let's go.

0:22:310:22:33

-Oh, I'm excited.

-Yeah!

0:22:330:22:35

2pm. The fledgling fast food chains open for service.

0:22:400:22:45

-Susan, Susan?! Good afternoon.

-How are you doing? Are you well?

0:22:450:22:50

Two hours to serve 100 paying customers.

0:22:500:22:54

We are just literally opening up, but we're ready to take some orders.

0:22:540:22:59

If you would like to follow me, I'll take you to your seats.

0:22:590:23:01

Hi, guys. Welcome to Caraca's. How are you doing?

0:23:010:23:04

Would you like to eat in or take away today?

0:23:040:23:06

-Eat in is fine, thanks.

-You would like to eat in. Let me show you to your table.

0:23:060:23:10

Lucky customers!

0:23:120:23:15

-OK. I'll be with you in just one second.

-Thank you very much.

0:23:150:23:18

Where are the extra chairs? There's more people than we have seats.

0:23:180:23:22

They all want to sit in. What the hell are we going to do?

0:23:220:23:26

-Welcome to MyPy. Have you ever eaten 100% British before?

-I don't know.

0:23:260:23:31

-Hello there. How is it going?

-Can I have the Nightingale?

0:23:340:23:37

-The meal deal, then?

-Yes.

-Would you like gravy with that?

0:23:370:23:40

That's £4.50, please. Thank you.

0:23:400:23:43

The first order is ready to go.

0:23:460:23:49

Ah! So you've got all different fillings in your one?

0:23:500:23:53

-Yes.

-So you get to try all three of them.

0:23:530:23:56

Welcome to Caraca's. Do any of you guys have any questions with the menu?

0:23:580:24:02

OK. So we've loads here. Four fajitas, please. Four fajitas.

0:24:020:24:06

That's £7.75. Just need to wait for your order to come through.

0:24:060:24:11

-Your food will be ready in about ten minutes, is that OK?

-I ordered a chicken fajita,

0:24:110:24:15

expected that fairly soon. It's supposed to be fast food. I've been here ten minutes now.

0:24:150:24:20

The customers are just getting really impatient with the food.

0:24:200:24:24

-They should have melted the cheese.

-Uh-huh.

-Very cold.

0:24:260:24:30

-I'm so sorry.

-That's OK.

-It wasn't supposed to be cold.

-I didn't think so.

-I'm sorry.

0:24:300:24:34

That's OK.

0:24:340:24:35

They spent so long today talking about the decor and putting up posters,

0:24:370:24:41

they forgot to organise a system that works.

0:24:410:24:44

Nachos, fajita, fajita, fajita...

0:24:440:24:48

There is nothing fast about this restaurant.

0:24:480:24:50

-Helen, up next. You're doing a great job.

-You too.

-Well done.

0:24:520:24:55

That's right, stacked full of steak, you know what I mean?

0:24:550:24:58

It is what it says.

0:24:580:25:00

It's going good. It's going really, really well.

0:25:000:25:03

Our turn-around time is...

0:25:030:25:05

I'd say it's less than three minutes. I think we're fast food.

0:25:050:25:09

-Thanks, Tom. Well done.

-Yeah!

0:25:090:25:13

Thanks, ladies. Bye.

0:25:140:25:15

The test run is done.

0:25:160:25:19

That was absolutely insane.

0:25:210:25:24

The queue was massive. A load of people left because they didn't get the food that they wanted.

0:25:240:25:29

The problem was that the nachos and the fajitas were cold.

0:25:290:25:32

-Give me solutions.

-They need to all be in the oven.

0:25:320:25:35

I honestly can't believe he was serving cold nachos and fajitas.

0:25:350:25:39

You need to make sure every fajita, every portion of nachos, is absolutely perfect.

0:25:390:25:45

It will be, yeah.

0:25:450:25:46

Before Lord Sugar turns up tomorrow.

0:25:460:25:50

"Waited a long time to be served. "

0:25:500:25:52

"Not quite fast food."

0:25:520:25:54

A chance to pick over customer feedback.

0:25:540:25:56

"Friendly but slow."

0:25:560:25:58

Positives: "There aren't enough pie shops. Absolutely loved the food.

0:26:000:26:04

"Great idea, 100% British."

0:26:040:26:05

-And the negative stuff?

-"Very difficult to eat out of a box."

0:26:050:26:09

I prefer that one, visually, but if it doesn't work

0:26:090:26:12

on a practical level, we've got to go for that one tomorrow.

0:26:120:26:15

"Expected nachos and fajita to be warm."

0:26:150:26:18

"Crazy waitress."

0:26:190:26:22

A lot of negatives, Susie.

0:26:220:26:24

-God, I look horrible.

-You know, it's a learning process.

0:26:240:26:27

I'm glad we did it today.

0:26:270:26:29

Could you imagine if Lord Sugar came today?

0:26:290:26:33

7am.

0:26:380:26:40

Today, both teams will have to demonstrate their restaurant concepts

0:26:400:26:45

to Lord Sugar and his industry experts.

0:26:450:26:48

You know the key today, guys, is to stay calm.

0:26:480:26:51

If we come across as frantic and frazzled, Susie, it will create a really bad atmosphere.

0:26:510:26:57

I think I'm comfortable about the service.

0:27:000:27:02

We don't want to go any faster, put it that way.

0:27:020:27:05

We just want to make sure the quality is dead on for every single meal.

0:27:050:27:09

Jim, I was thinking about this last night, and I think

0:27:110:27:14

the process we had yesterday was too slow, and me running around

0:27:140:27:18

the entire store by myself wasn't right.

0:27:180:27:21

For today, we should have two sections of the counter,

0:27:210:27:24

Natasha here, me here.

0:27:240:27:26

When they order their food, they can wait there, take their food and then sit where they want.

0:27:260:27:31

-I think that is a better idea.

-I agree.

0:27:310:27:34

They've got the morning to apply the lessons from yesterday.

0:27:360:27:40

Today we have VIP...

0:27:400:27:42

-That means no mistakes!

-We're going to go slower and make sure the food is right.

-Bravo.

0:27:420:27:48

That's nice and hot.

0:27:520:27:54

That's cheesy.

0:27:540:27:56

Happy?

0:27:560:27:58

-Mmm, good stuff.

-Cheers.

0:28:000:28:02

Lunch time.

0:28:030:28:04

Is this ready?

0:28:100:28:12

Are you ready?

0:28:130:28:14

Well done. Let's make this as good as we can make it, OK?

0:28:180:28:21

Yeah, absolutely.

0:28:210:28:22

Joining Lord Sugar, some of fast food's biggest players,

0:28:220:28:27

including international brands Domino's and McDonald's.

0:28:270:28:31

Here they come. Oh, my God!

0:28:310:28:34

Here we are.

0:28:390:28:40

Hello. Good morning. Welcome to Caraca's.

0:28:400:28:43

It's a brand new Mexican restaurant. I'll give you a menu, sir...

0:28:430:28:46

The experts will give marks out of ten in four categories.

0:28:460:28:49

Welcome to Caraca's.

0:28:490:28:51

We have got three main dishes. We've got our signature classic chilli...

0:28:510:28:56

Category number one, customer service.

0:28:560:28:59

I'm going to have the chicken fajitas.

0:28:590:29:01

-The chicken fajitas?

-Yeah.

0:29:010:29:03

Can I recommend some nachos to go with that?

0:29:030:29:06

Yeah, if you want to, yeah, sure.

0:29:060:29:07

Service!

0:29:070:29:09

One chicken fajita, one chicken fajita.

0:29:090:29:11

There is your receipt, and your food will come out just here.

0:29:110:29:14

I quite like the idea of chicken fajitas, but can I have it without peppers?

0:29:180:29:22

One, two... waiting for one fajita, no peppers, and two fajitas, normal.

0:29:230:29:27

It will take a little while.

0:29:290:29:30

-Slow.

-Where's Lord Sugar's nachos?

0:29:300:29:32

There's Lord Sugar. That's Lord Sugar.

0:29:320:29:35

We're running about five, ten minutes, top end,

0:29:350:29:38

so we're doing pretty well today, thank you.

0:29:380:29:42

-That's great, thank you.

-Service!

0:29:420:29:43

Second category - the standard of meal and menu.

0:29:430:29:46

Well, it's not bad.

0:29:460:29:49

It's quite tasty, but it's a bit messy.

0:29:490:29:52

I can't grip it. I can't get hold of it.

0:29:520:29:54

It would be all over me if I attempted to pick it up.

0:29:540:29:57

-I don't think they'd be making much margin out of that fajita.

-What was the retail price of it?

-385.

0:29:570:30:03

I don't think the branding's too bad. I know the sombrero is a cliche.

0:30:030:30:08

Third category, the restaurant's brand identity.

0:30:080:30:13

-I think, in terms of the vibrancy...

-You would be very clear as to what you would expect.

0:30:130:30:18

You know what you're getting. That's important.

0:30:180:30:21

-Everyone got their food OK, didn't they?

-Really quick, too.

-Good.

0:30:260:30:30

Good, good. Good, good.

0:30:300:30:31

And finally, marks for demonstrating how their concepts will work long term.

0:30:330:30:38

Good afternoon, folks, and welcome.

0:30:430:30:46

We are Caraca's, a Mexican food restaurant.

0:30:460:30:49

The first thing you notice about the restaurant is the name, the Caraca's.

0:30:490:30:53

It is incredibly catchy, very memorable and is very fun to say, and also very Mexican sounding.

0:30:530:30:59

We tried to add a bit of personality onto our brand,

0:30:590:31:02

by introducing the sombrero. When we think of sombreros, we think of the sun, fun, and Mexico.

0:31:020:31:09

Talk me through how it works in terms of the numbers at lunch.

0:31:110:31:14

If you take an hour, how many customers do you hope to serve,

0:31:140:31:17

spending how much? And with the margins, how many pounds profit

0:31:170:31:20

is that going to get you at gross level, in that hour?

0:31:200:31:23

Let's say that, erm...

0:31:230:31:26

we are looking at 60 people, over a two-hour period, for lunch.

0:31:260:31:30

With an average spend, erm, of £7.

0:31:300:31:36

Which is, erm... for 60 people at £7, which is £4,800.

0:31:360:31:41

In terms of their, erm... In terms of their spend. Sorry?

0:31:420:31:46

-£4,200.

-420.

0:31:460:31:50

Sorry, 40 people at... 60 people at £7 each, £420, of course.

0:31:500:31:57

On the brand identity, just wondering how these old-world images

0:31:590:32:03

of sombreros, cacti, how those relate to contemporary.

0:32:030:32:08

We welcome our customers into our restaurant, we like to encourage them to hang up their sombrero.

0:32:080:32:13

Even though it's a fast food restaurant,

0:32:130:32:15

it's also an opportunity to have a bit of chill time,

0:32:150:32:19

a bit of downtime within a very strong Mexican environment.

0:32:190:32:24

We welcome the opportunity for you to come here. I hope you enjoyed the food.

0:32:240:32:28

I believe there was one patron in who hasn't actually paid,

0:32:280:32:31

so Lord Sugar, if you could settle up before you go, I would appreciate that.

0:32:310:32:36

Thanks very much, folks.

0:32:360:32:38

Next, tested on the same four categories, MyPy.

0:32:430:32:47

-Good afternoon, Lord Sugar.

-Hello.

0:32:500:32:52

-Welcome to MyPy. Have you ever eaten 100% British before?

-Yes.

0:32:520:32:57

-Yes.

-Well, you will enjoy the quality of our ingredients, then.

0:32:570:33:00

I can have a steak and red wine.

0:33:000:33:03

-Would you like mashed potato and mushy peas with that?

-Both.

-Check on.

0:33:030:33:08

-There we go, Sir... Lord Sugar.

-That was quick.

-We are fast food.

0:33:130:33:17

Hello, welcome to MyPy. 100% British ingredients.

0:33:170:33:22

-A Drake and a Nightingale, please. Thanks very much.

-Check on.

0:33:220:33:26

These trays aren't big enough.

0:33:260:33:29

I'll have the Mini Drake and the Mini Columbus.

0:33:310:33:35

In terms of the branding, it's got one simple idea.

0:33:350:33:38

The provenance in being 100% British is a very simple but a very strong and contemporary message.

0:33:380:33:43

Shit! Argh!

0:33:460:33:48

After the pies, the pitch.

0:33:510:33:54

It gives me great pleasure to welcome you to the first MyPy restaurant.

0:33:590:34:05

We're hoping that one day, there could be 500 of these across the country.

0:34:050:34:09

MyPy, which as you can see is unashamedly 100%,

0:34:090:34:13

completely, brilliantly British. Say hi to British pies.

0:34:130:34:18

-I hand you to Helen, for more details about the food.

-We did a survey yesterday,

0:34:180:34:22

with 52 people that came to our restaurant. We were really pleased with the results,

0:34:220:34:26

the professionalism of staff, our knowledge of the menu.

0:34:260:34:29

It covered the menu, the appeal of the menu, the...

0:34:290:34:34

-Brand.

-..value for money.

-Brand.

-Tom, you're putting me off! We're so excited about it,

0:34:340:34:40

that's why we're getting carried away. We were really pleased with the feedback.

0:34:400:34:44

Thank you very much, Helen, sorry to interrupt you.

0:34:440:34:47

The pies were very well filled, it tasted like it had a very high quality ingredient.

0:34:470:34:52

I think your price points are very competitive. But how are your gross margins?

0:34:520:34:57

For the meal deals, 23%, which we thought was quite good cost of sales.

0:34:570:35:01

I think you can tell from the steak, it is slightly more, at 41%.

0:35:010:35:05

We really wanted to make sure that we balanced quality with margin, to get the best of both worlds.

0:35:050:35:12

A question about menu. Lovely, warming pies in winter, what would you do,

0:35:120:35:16

-if anything, different in summer?

-OK. Erm...

0:35:160:35:21

cold pies, for example. Cold pork pies can be very... erm...

0:35:210:35:26

popular in the summer.

0:35:260:35:28

Thank you.

0:35:290:35:30

-Good stuff.

-Yeah, well done.

0:35:300:35:33

Goodness. That's a test for anyone.

0:35:330:35:36

We have a strong brand and we believe we got good food, served fast.

0:35:360:35:40

The scores will follow.

0:35:410:35:43

To be served up by Lord Sugar in the boardroom.

0:35:460:35:51

You've come so far, you've worked so hard, and you really feel like the actual brand belongs to you.

0:35:510:35:57

I'm glad it's over and I want to hear what the results are.

0:35:570:36:00

On the day and at the 11th hour, we pulled it out of the bag.

0:36:140:36:17

I think we've got a very strong chance of winning this task.

0:36:170:36:21

I'm just so determined to get through today, get through the boardroom and make it into the final.

0:36:210:36:27

I relish every opportunity

0:36:280:36:30

to have a dialogue with Lord Sugar and tell him why I'm suited to be his business partner.

0:36:300:36:34

I think I'd make a stunning business partner for Lord Sugar.

0:36:340:36:39

I'd be completely gutted if I was to go out at this stage.

0:36:390:36:44

They've all got something to offer, but have they got everything that it takes?

0:36:440:36:48

I don't think so. Have I? I definitely think so.

0:36:480:36:51

I believe in myself and I should be Lord Sugar's business partner.

0:36:510:36:54

You can go through to the boardroom now.

0:37:110:37:13

-Good afternoon.

-Good afternoon, Lord Sugar.

-Let's find out what went on.

0:37:370:37:43

Venture, off you go.

0:37:430:37:45

We quickly identified that we wanted to go with Mexican food.

0:37:450:37:49

Mexican stood out as something that most people seem to enjoy.

0:37:490:37:52

Mexican is hot. Sorry to use the pun, but it is very fashionable out there, it's a good choice, I think.

0:37:520:37:59

Caraca's, the name, where did that come from?

0:37:590:38:02

I came up with Caraca's as one that was a little bit catchy.

0:38:020:38:07

It might be a bit catchy, but not to a Venezuelan.

0:38:070:38:10

It is the capital of Venezuela, it transpired.

0:38:100:38:12

-Which is not in Mexico, is that right?

-No, it's not.

0:38:120:38:15

Jim thought that Caracas was maracas, so it was by error.

0:38:150:38:19

-You thought it was maracas? They are Spanish, maracas.

-Yeah.

0:38:190:38:23

-Be honest, you thought it was a made-up word, all of you.

-What happened in the dummy run?

0:38:230:38:28

It was all hands to the pump, making the restaurant look well. I went into the kitchen,

0:38:280:38:32

and it was absolute carnage.

0:38:320:38:35

The real carnage happened over the order system, or should I say the lack of a system that worked.

0:38:350:38:40

I think it was Susan who identified that, and pushed forward addressing it for the second day.

0:38:400:38:45

Good team leader, ladies?

0:38:450:38:47

A couple of decisions were made and then turned around,

0:38:470:38:50

a couple of indecisive moments.

0:38:500:38:53

-Susan?

-He was OK.

-All right.

0:38:530:38:58

-All right, now, Logic. Helen, team leader, yeah?

-That's right, yes.

0:38:580:39:02

I think it was a very good team effort, we worked together well.

0:39:020:39:06

Where did the brand name come from?

0:39:060:39:08

-That was Tom.

-Myself, it actually came from me misreading a sign.

0:39:080:39:12

We could have gone for sort of Ye Olde Traditional Pie Shoppe,

0:39:120:39:15

but I was always very keen to mix the tradition with the new,

0:39:150:39:19

and MyPy seemed to work very well.

0:39:190:39:21

Theirs was the disaster, they admitted it, they learned from it.

0:39:210:39:25

How did your dummy run go?

0:39:250:39:26

We actually did a dummy dummy run, at 1 o'clock, we did a practice and we pretended

0:39:260:39:32

some customers came through. And then myself and the chef practised a run.

0:39:320:39:36

If you'd let Helen do a little bit of talking for a moment.

0:39:360:39:39

-That would be nice.

-What did you do, Helen?

0:39:390:39:41

I decided that I was going to go to the kitchen and develop the product,

0:39:410:39:46

and Tom was going to do the concept and the branding. I was slightly nervous, because

0:39:460:39:50

that lent itself more to the project manager role. However, Tom said very clearly

0:39:500:39:55

-that he was used to the concept and the branding.

-OK. Now, let's see how we did do.

0:39:550:40:00

As you know, 13 advisers I pulled in there, that were going to look at the four main criteria.

0:40:040:40:09

The brand identity, the customer experience, the food,

0:40:090:40:15

obviously, and the most important thing, the long-term viability.

0:40:150:40:19

Those guys were basically asked to mark it out of ten points.

0:40:190:40:23

They are far more experienced than me in this business,

0:40:230:40:26

and we're going to see what they felt.

0:40:260:40:29

Let's start with Caraca's, Karen.

0:40:290:40:32

Across those four categories,

0:40:320:40:36

they had an average score of four out of ten.

0:40:360:40:40

Right.

0:40:440:40:46

Nick. MyPy.

0:40:500:40:51

Helen and Tom averaged...

0:40:510:40:55

..seven out of ten.

0:40:560:40:58

Pies win.

0:41:010:41:03

Pies win. Very, very good.

0:41:030:41:05

Very well done. In the short period of time, you've come up with a concept which had some legs.

0:41:060:41:13

You two are in the final.

0:41:130:41:16

And you've done very well getting through to this stage.

0:41:160:41:21

Wow.

0:41:210:41:23

Go back to the house, have a good rest and I'll be in touch shortly.

0:41:230:41:26

-OK?

-Thank you.

-Off you go.

0:41:260:41:29

(Thanks, Jim.)

0:41:290:41:31

Well, um... Venture.

0:41:390:41:43

I guess you must be sitting there wondering what your fate is, now that those two are in the final.

0:41:450:41:50

The good news is that two of you are going to be in the final.

0:41:520:41:57

The bad news is that one of you is going to be fired today.

0:41:570:42:01

Off you go.

0:42:010:42:02

JIM: Where I know it went wrong... the girls didn't play ball. Throwing toys out of the pram.

0:42:130:42:17

I was like Mother Teresa as opposed to project manager.

0:42:170:42:21

Because of the job I was doing, I didn't see the trail of destruction,

0:42:210:42:25

and you were at the centre of that, weren't you?

0:42:250:42:29

I honestly think I'm more suitable for this process

0:42:290:42:32

than Jim and Natasha put together and to get to the finals in this stage is something I really want.

0:42:320:42:38

I'm the perfect candidate to be Lord Sugar's business partner.

0:42:380:42:41

I do think Lord Sugar should fire Susan.

0:42:410:42:45

As soon as I came up with an idea, she shut me down.

0:42:450:42:48

"Don't agree with that, don't agree with that."

0:42:480:42:51

Disappointing to be in this position when the other two have got through to the final.

0:42:510:42:55

That's where I want to be. That's where I'm going to fight to be.

0:42:550:43:00

That's where I believe I should be.

0:43:000:43:02

PHONE RINGS

0:43:150:43:17

-RECEPTIONIST:

-Hello?

0:43:170:43:18

-Could you send them in, please?

-Yes, Lord Sugar.

0:43:180:43:22

-RECEPTIONIST:

-Lord Sugar will see you now.

0:43:240:43:26

Now, we are the 11th week into this process.

0:43:410:43:45

I'm assuming that you three have some kind of superior knowledge

0:43:450:43:49

in order for you to have survived to this stage.

0:43:490:43:51

Yeah.

0:43:510:43:53

Nick's passed me a document here, a very interesting document. It actually belongs to the other team.

0:43:530:44:00

It deals very clearly and concisely with costings.

0:44:000:44:05

What this cost, what that cost.

0:44:050:44:07

They had a business model.

0:44:070:44:09

Can one of you at least tell me what the business plan was?

0:44:090:44:12

Where was the margins? How many did you expect to serve per hour?

0:44:120:44:16

Where is the equivalent of this document, even if it doesn't exist as a document?

0:44:160:44:21

Let it come out of someone's mouth.

0:44:210:44:22

I admit that none of us actually considered how long and how many people we would be able to serve.

0:44:250:44:31

Stop there a minute. This is a business proposition.

0:44:310:44:34

One of you is supposed to go into business with me.

0:44:340:44:36

There was a lack of communication. I don't recall a point when we actually even discussed as a group

0:44:360:44:41

the margins in the food, the turnaround time.

0:44:410:44:44

That's clear.

0:44:440:44:46

There was that embarrassing moment, Jim, when you were talking about 60 people at £7 at £4,200...

0:44:460:44:52

I know, I've lived with that all last night.

0:44:520:44:54

Mental arithmetic is a strong suit of mine and that was an uncharacteristic error.

0:44:540:44:58

But even on your maths, 420 quid, which is the correct calculation,

0:44:580:45:03

over a two-hour period, you'd go bust.

0:45:030:45:06

My idea of fast food restaurants is that you go up, you order, you pay, you take, you go and you sit down.

0:45:080:45:15

All that is supposed to take no more than, believe it or not, a minute.

0:45:150:45:18

What was your system?

0:45:180:45:19

Oi, who wanted a nacho? That was your system.

0:45:190:45:22

Who wanted one of these fajitas? That was your system.

0:45:220:45:26

I did it as fast as I possibly could.

0:45:260:45:28

-Why was it slow?

-Just for the very nature of it, the equipment that we had and maybe the make-up of it.

0:45:280:45:33

That, I'm sorry, that's not true.

0:45:330:45:35

The reason it was slow is that you didn't know

0:45:350:45:37

whether you were a fast food restaurant or a waitress restaurant.

0:45:370:45:40

What I would've done in their situation was put all hands to the pump, seeing front-of-house

0:45:400:45:45

that people were waiting and made something happen.

0:45:450:45:48

I couldn't see that wasn't happening. I was in naive bliss, to be honest.

0:45:480:45:51

What I learned from our data experience was we weren't getting the food out fast enough.

0:45:510:45:56

I was actually endeavouring to buy more time rather than actually...

0:45:560:46:01

You were trying to slow the people down so they didn't notice?

0:46:010:46:04

Essentially, yes. All I could do was look for a repair opportunity.

0:46:040:46:11

Natasha, I looked in your CV.

0:46:110:46:13

You actually have got some kind of degree in food and hospitality.

0:46:130:46:18

A BA honours in international hospitality management.

0:46:180:46:21

-Which includes understanding food and all that stuff?

-It does, yes.

0:46:210:46:26

It was a long time ago.

0:46:260:46:28

I've not continued within that kind of vocational career.

0:46:280:46:33

-Long time ago, you say this was?

-Yes.

0:46:330:46:36

Mmm.

0:46:360:46:38

Listen, now I want to talk about the food.

0:46:380:46:40

When I opened that cardboard box, the last time I saw something

0:46:400:46:44

looking like that was when my son's dog puked, to be honest.

0:46:440:46:47

It was bad.

0:46:470:46:50

Yes. I'm disappointed to hear that people reacted so badly to it.

0:46:500:46:53

Surely the priority should be the stuff must be good.

0:46:530:46:57

It must taste good, it must look good.

0:46:570:47:00

Jim should've found out in the Mexican restaurants he went to, what was the best seller,

0:47:000:47:05

how long did it take to make and what were the key ingredients that made the food taste delicious?

0:47:050:47:09

Jim, I don't feel you conducted your market research thoroughly enough.

0:47:090:47:13

You did say you were a macho nacho, didn't you, Jim?

0:47:130:47:16

Well, a bit of bravado there.

0:47:160:47:20

But... Lord Sugar, there's a deeper- lying issue that I was faced with.

0:47:200:47:25

-Go on then.

-It was like, I wasn't project manager, I was babysitter from afar.

0:47:250:47:31

The two ladies couldn't work constructively together.

0:47:310:47:34

As project manager, if you had an inclination that Susan

0:47:340:47:38

and I may have personal differences, why did you put us together?

0:47:380:47:40

I did have an inclination from the previous task very strongly.

0:47:400:47:43

-Right.

-I got feedback from you that you found Susan to be like a child to work with and very difficult.

0:47:430:47:50

-I don't mean to get personal.

-I'm not getting personal.

0:47:500:47:52

-I'd like to keep it as professional as possible.

-And that's exactly what I'm doing.

0:47:520:47:55

Are you saying, Jim, that you think that you kind of done this single-handed really?

0:47:550:47:59

No, I felt as if I had complete excitability and at times even manic enthusiasm from Susan.

0:47:590:48:06

But at the other end of the scale I had apathy and despair.

0:48:060:48:09

What I think I'd like to do at the moment, I want to consult a bit more with Karen and Nick.

0:48:150:48:20

Susan, she's always got the right thing to say, hasn't she, in his boardroom?

0:48:290:48:33

What's she like out of here?

0:48:330:48:35

I've always said you need a sieve with Susan because

0:48:350:48:38

you have to work out what stuff is meaningful and what is meaningless.

0:48:380:48:43

Jim, push the food to one side, I haven't heard anything about a plan, a business plan.

0:48:430:48:49

Natasha says she can't cook but she has got skills in that area and she should've used them.

0:48:490:48:55

When she came into this process, she was jumping up and down,

0:48:550:48:59

had a real spark about her and some of that has been sapped away.

0:48:590:49:02

It's tough going, the 11 weeks.

0:49:020:49:04

Yes. But they've all gone through it.

0:49:040:49:06

-PHONE RINGS

-Can you send the three of them in, please?

0:49:080:49:12

Lord Sugar will see you now.

0:49:120:49:14

Susan, if one person's got to go here today, who do you think that should be out of these two?

0:49:280:49:33

In my honest opinion, Lord Sugar, Jim. He's a very charming man.

0:49:330:49:37

He's very good at selling, he's very good at communication, very good at talking but at the end of the day,

0:49:370:49:42

what you need is someone who will come up with original ideas.

0:49:420:49:45

Someone that can run a business and has natural entrepreneurial spirit.

0:49:450:49:48

Natasha, I'm going to ask you the same question.

0:49:480:49:51

I think Jim just isn't able to make decisions. He can't manage a team...

0:49:510:49:57

-What's the answer?

-Jim.

0:49:570:49:59

-Jim?

-100% Natasha.

0:49:590:50:01

I take that as a compliment, Jim. You've got a bit of a dark side and I think you're slightly underhand...

0:50:010:50:07

-I'm totally open.

-Actually not,

0:50:070:50:10

No, you're not because you give off a very strong charm and you've

0:50:100:50:14

-always charmed project managers and you know what, it didn't work with me.

-I'm totally open.

0:50:140:50:18

I've always said to you what I think.

0:50:180:50:20

I've said in his boardroom what I think.

0:50:200:50:22

I think you've got a dark underside to you.

0:50:220:50:25

It's called passion. It's called passion.

0:50:250:50:28

Jim, at the end of the day, there is a reason why you have

0:50:280:50:30

project managed twice and you have lost both tasks so badly.

0:50:300:50:34

So, who's responsible for this? Who is responsible for the failure of this task?

0:50:340:50:39

Who I think was responsible for this task is a toss-up between

0:50:390:50:41

the two experts, the Mexican food expert and the hospitality expert.

0:50:410:50:44

Their expertise fell by the wayside and they were happy to watch me

0:50:440:50:48

flummox in the kitchen and not get food out quick enough.

0:50:480:50:51

Jim, I eat Mexican food, I'm not a Mexican food expert.

0:50:510:50:55

If I did a hospitality degree, I would be grabbing it by the scruff of the neck

0:50:550:50:58

and saying this suits me, like Helen did, this suits me,

0:50:580:51:01

I need to be on top of this because I know exactly what happens in a restaurant.

0:51:010:51:04

I don't know what happens.

0:51:040:51:06

Jim, I think the key thing is I don't work in hospitality.

0:51:060:51:09

-It's not anything that's of interest to me.

-You spent four years doing it. Four years of your adult life.

0:51:090:51:13

Absolutely, but the point is I work in construction property recruitment.

0:51:130:51:18

This isn't what it's about. It's about finding a task and playing to your strengths.

0:51:180:51:22

You're the person that's highlighting my degree and contextualising it, not me.

0:51:220:51:28

I'm saying, yes I did a degree but I don't claim to have an expertise in it.

0:51:280:51:32

You did also say that you ran a restaurant.

0:51:320:51:34

Do you think you're being hung out to dry, Jim, is that what you think?

0:51:340:51:37

In here, a pincer movement by two people who thought to themselves, you know what?

0:51:370:51:41

Jim looks like he'll get hung for this.

0:51:410:51:43

We won't let on that we didn't get it either and we didn't help and we didn't step in.

0:51:430:51:48

My task responsibility was over on the creative side.

0:51:480:51:52

You're all in the same boat. Don't give me, "my task responsibility".

0:51:520:51:56

This is everybody's place to pipe up and make the team win.

0:51:560:52:00

This degree that you've got, there was basic fundamental things in there.

0:52:000:52:04

It's like me saying I've got a degree in first aid.

0:52:040:52:07

But I see someone dying in the street and saying, sorry,

0:52:070:52:10

haven't done it for 10 years so I'm going to leave them alone.

0:52:100:52:12

The things that I honed in on in my degree weren't those points.

0:52:120:52:17

I wasn't interested in the food side, I wasn't interested in the restaurant side.

0:52:170:52:21

-You weren't interested in this task...

-Please have the decency to let me finish.

0:52:210:52:25

Were you interested in this task, genuinely?

0:52:250:52:28

-Did you give everything you could?

-Yes, I gave everything I could.

0:52:280:52:30

No, you didn't. If that's all you can give, that's not good enough.

0:52:300:52:33

I'm speaking, I'm taking the opportunity to speak.

0:52:330:52:36

I'm hearing things about...

0:52:360:52:38

-Well, please finish.

-I'd like to have the opportunity to speak.

0:52:380:52:41

Within my degree, I honed in on the areas I liked doing.

0:52:410:52:44

-At no point did I want to become a restaurateur.

-No, but I go back to my degree in first aid.

0:52:440:52:50

I didn't enjoy giving mouth-to-mouth resuscitation

0:52:500:52:54

but you have to do it when in fact it's needed to be done.

0:52:540:52:57

I tell you what I applied, I applied the hospitality side.

0:52:570:53:00

I applied the part of being front of house, customer service...

0:53:000:53:04

You're faced with fight or flight in any situation.

0:53:040:53:07

Fight, flight.

0:53:070:53:09

I disagree with you entirely.

0:53:090:53:11

If I was a flighter, I wouldn't be here now, would I?

0:53:110:53:13

Let me tell you why I should still be in this process.

0:53:130:53:16

I don't honestly care what anyone else thinks apart from what you think,

0:53:160:53:20

because I believe that actions speak louder than words.

0:53:200:53:22

There is a reason why I'm the strongest salesperson in this process.

0:53:220:53:26

There is a reason why I have won two tasks I've PM'd on.

0:53:260:53:29

Jim so far has managed two and lost both. I'm incredibly creative...

0:53:290:53:33

You've certainly got a lot of self-confidence, that I give you.

0:53:330:53:36

Lord Sugar, beside you at either side you have people who can say, he's honest, passionate, he gives

0:53:360:53:42

everything he can, everything possibly, talk about box of tricks, I can do it all.

0:53:420:53:47

I can do sales, I can negotiate, I can pitch, I can break records

0:53:470:53:50

in terms of orders from massive retailers.

0:53:500:53:53

I'll go along with you on the talking.

0:53:530:53:55

Oh my God, if there was an award for talking, boy, you would be up there.

0:53:550:53:59

Right at the top.

0:53:590:54:01

It's a very, very difficult decision that I have to make now

0:54:010:54:04

because you have come through 11 weeks of gruelling pressure.

0:54:040:54:10

But I do have to make a decision.

0:54:100:54:11

Jim...

0:54:140:54:17

You have this kind of manner, and some people might call it charisma, of getting people on your side and

0:54:170:54:22

controlling the situation, which is a good trait sometimes in business but it has its downfall also.

0:54:220:54:30

Susan... You don't seem to get on too well with people.

0:54:320:54:38

That may be because you're very determined and don't take any prisoners.

0:54:380:54:43

But anybody I go into business with, I've got to be able to work with.

0:54:430:54:46

Natasha...

0:54:460:54:49

I can't reconcile some of the things that have happened today.

0:54:510:54:53

You started off like a house on fire but I have found you a little lacklustre in the last few weeks.

0:54:560:55:03

Susan...

0:55:090:55:10

There's not many people that have got a good word to say for you.

0:55:140:55:18

But you have achieved quite a bit in putting yourself through school

0:55:250:55:30

and all that stuff and you've run a business.

0:55:300:55:32

Susan...

0:55:370:55:38

You're in the final.

0:55:380:55:42

Jim, I like your spirit.

0:55:500:55:52

I do like your spirit, Jim.

0:55:520:55:54

You're in the final.

0:55:540:55:56

-Natasha, you're fired.

-Much appreciated. Thank you.

0:55:570:56:01

You two, you've done very well over the past 11 weeks.

0:56:110:56:16

I'll be in touch with you shortly and let you know what we're going to do

0:56:160:56:20

to decide who's going to come into business with me.

0:56:200:56:24

-OK, off you go.

-Thank you, Lord Sugar.

0:56:240:56:26

I mean, the process is tough and if you can't at hack it then obviously, that is a weakness.

0:56:370:56:42

It shows me that perhaps that person's got no chance of being a business partner of mine.

0:56:420:56:47

In this process, some of the characters will

0:56:570:57:00

scream and shout and fight and I'm not willing to lose my dignity.

0:57:000:57:05

I've walked out of this process with my head held high.

0:57:050:57:08

No hard feelings. Whatever happens in the boardroom, happens in the boardroom, stays there.

0:57:140:57:18

You smelt blood and thought this is your time to scalp Jim, so you give my name.

0:57:180:57:24

You did not answer that honestly.

0:57:240:57:26

What I said in the boardroom was true.

0:57:260:57:28

-That is how I feel.

-If we had it decided on business acumen, I would've picked you.

0:57:280:57:32

Because your business acumen's been really poor.

0:57:320:57:35

I've more business acumen than, well, I suppose you and Natasha

0:57:350:57:39

because of the fact that I started my own business.

0:57:390:57:42

-Three!

-Oh my God, is it just you?

0:57:570:58:00

-Oh my God, congratulations. Are you OK?

-Yes, final three!

0:58:000:58:04

Did anybody order a final four?

0:58:040:58:07

-LAUGHTER

-I can't believe you!

0:58:070:58:09

NARRATOR: In the fight to become Lord Sugar's business partner, four candidates remain.

0:58:140:58:21

Next time...

0:58:210:58:23

Now it's time for you to convince me that you're worthy of becoming my business partner.

0:58:230:58:28

Time to hand over business plans.

0:58:280:58:30

If you don't know your own business plan then you're in trouble.

0:58:300:58:34

-But when the final four are grilled...

-What's the business?

0:58:340:58:38

You haven't got one error. It's full of errors.

0:58:380:58:41

I've got a pretty good radar for bullshit and this smells like bullshit.

0:58:410:58:44

What impression does that give me of you? That you're a bit of an ass?

0:58:440:58:47

Three go up in smoke...

0:58:470:58:49

You're fired. You're fired.

0:58:490:58:51

..and one gets the money.

0:58:510:58:53

You are going to become my business partner. You're hired.

0:58:530:58:55

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