The Apprentice UK S07E12 (2011)
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00:00I expect you to sell that stuff and smell which item is the best seller. Buy some more
00:19and just keep going, increasing your assets. First umbrella sold for £10, folks. Natasha's
00:25sales force got the plot, while Melody's team did not. I'm a bit confused by the randomness.
00:42Helen's sales plan made it worse, with Jim on a roll. We can't be conservative, we need
00:54to reinvest in stock. I agree. Natasha bottled out. If we reinvest in any stock, we're going
01:00to be carrying too much stock. In the boardroom... Did you reinvest? We did, yeah. How much did
01:05you spend? Just over £20. She beat the other team. £20? Yeah. I made a decision. Are you
01:11having a laugh or what? But it was a hollow victory. There's no balls, no guts, no reinvestment.
01:17For Helen, a first defeat. The most simple principle of business and you make a big mistake.
01:23Tom found his voice. Helen has never actually started her own business and Melody runs a
01:29business which, unsurprisingly, is all to do with talking. But this time, Melody was
01:35lost for words. With regret, Melody, you're fired. Thank you, Lord Sugar. She became the
01:4511th casualty of the boardroom. Now five remain to fight for the chance to become Lord Sugar's
01:53business partner. One week left. I've made you breakfast. Aw, Tash! Time for Lord Sugar
02:09to decide who will go into the final. I think we're going to have interviews today. I think
02:14it looks quite likely but you just never know, do you? No. Good morning. This is Lord Sugar's
02:26office. He would like to meet you in the city. The cars will leave in 30 minutes. Do we have
02:31to wear anything in particular? Jim, did they say whether or not we're having interviews
02:37today? No, I went to ask questions and they hung up. Are you wearing your interviews?
02:45I'm wearing what I always wear. And like a million dollars, regardless.
02:58We're at the business end of things, aren't we, girls?
03:14Good morning. Good morning, Lord Sugar. Well, here we are at the one new change, which is
03:39a shopping mall right in the heart of the City of London. And in this shopping mall
03:44you have many franchises, particularly fast food franchises. Your task this week is to
03:50create the next fast food chain restaurant. I've located two empty shops for you in the
03:58centre of London and you're going to kit them out with your restaurant ideas. I'm going
04:02to arrange some staff for you so that you can put on a proper fast food experience.
04:09Then, I'm going to bring in some industry experts and they're going to advise me which
04:14fast food restaurant has got legs. Everything clear? Yes, Lord Sugar. Okay, good luck.
04:27What if the team that won this are the finalists?
04:32Oh, yeah. Oh, my God. I think it's really good that we've got three minds against two
04:39on the other team. And even though we had some problems before in the previous task,
04:43all the air has been cleared. Fast food is big business. And Lord Sugar expects each
04:50team to bring a new and original fast food brand to the market. I've got a BA Honours
04:57in hospitality management and one of the things within my degree, we had our own restaurant.
05:02We had to create a theme for the restaurant, brand it, do the full works. Excellent. We've
05:07definitely got a very strong team. Oh, my God. We're going to have to design it. The
05:15teams have 48 hours to turn empty shelves into brand new fast food outlets. Wow. Fantastic.
05:23This is where we are. Goodness me. Right, it's big. Bain-Marie hot cupboard, we've got
05:28hot plate. Then launch them to Lord Sugar and his restaurant industry experts. It's
05:34inception, pre-completion. We've got to just concentrate on the concept. What is our USP?
05:41If you don't mind, I think you'll agree, I'll lead on this one. I'm just really keen to
05:46take this forward and I've got two people behind me who are really supportive. Yeah,
05:50I'll try and support you from my knowledge from my degree. Cheers, Natasha. I wasn't
05:53going to take no for an answer when it came to project manager. I've got two girls on
05:57board who probably appreciate a wee bit of direction. It's the big one and I suppose
06:01this is another time for me to shine. Well, I'm obviously happy to put myself forward.
06:06I like being project manager and have ran food outlets before. I liked being project
06:12managed by you. Great. Thank you, Helen. Dream team. Very, very good. I'm wondering about
06:17Mexican and West Indian. West Indian has been really popular. Next job, choose a cuisine.
06:22I wouldn't want to do Spanish because I think there are quite a few Spanish chains. British.
06:27Is there a fast food chain that just does pie and mash? It would be an easy model to
06:31replicate. What thoughts do we have about pie and mash? It tends to be heavy, which
06:37tends to mean male rather than female. That's right. So we want to give it quite a female
06:42touch. What about mini pies? They're more suitable for ladies. See, Mexican just jumped
06:48out to me really fun. I'm imagining sort of cactuses and people wearing sombreros. You
06:53can do healthy options. You've got fajitas, you've got chimichangas, you've got burritos,
06:57you've got nachos. I'm not sure about Mexican, but I'll go with it. Do you guys eat in a
07:02lot of Mexican restaurants? I personally eat in quite a few chains. I would definitely
07:07go for Mexican. Brilliant. Next, decide who will create the brand and who will invent
07:14the dishes. Natasha, with your hospitality experience... I can't cook. I can't cook.
07:21You can't cook? Have you ever seen me cook in the house? I've never seen you cook, but
07:24you did a hospitality degree. I did, but I've got a degree. I don't have an enormous amount
07:28of work experience. Where I've done better throughout the task has been branding, design,
07:35creativity. Jim has got in Natasha somebody who has a hospitality degree, but because
07:40she doesn't want to cook, he's agreed for her to go on the branding team, and that is
07:44not using the skills that she clearly has to the best for the team's outcome. I don't
07:50know much about the baking or the making of these products. You feel like you'd be strong
07:54on the branding and the concept and the theme? Yeah. The only thing I'm a bit wary of is
08:00being project manager. I would prefer to have ultimate autonomy over the concept and the
08:06branding. But that's what I do on other stuff. That's where all my inventions have come through.
08:12That's what I've been doing for the last sort of eight years, is creating. Okay, you go
08:15on that side, and I will go on the food, but I want to be kept in contact all the time.
08:20I mean, I'm trusting you here, Tom, big time. 10.45am. Banjos, sombreros, moustaches...
08:29Hunting for inspiration, Jim's branding team. Have you ever been to Mexico? No. Have you?
08:34No. Do you know much Mexican? Literally nothing. Chiles, tomatoes... Arriba! That's very American.
08:42Arriba! Arriba! With the sombrero. Arriba! I'm thinking of a happy Mexican-looking man
08:47with a big moustache. Would you like me to walk you through the process? Please do.
08:55Fast food must be quick and fresh. But the secret to success isn't just the food. It's the system.
09:04I want chicken taco, please. How long does a takeaway client spend here?
09:10During peak time, we run anywhere between 85 and 90 transactions per 15 minutes.
09:16So the line's moving at lightning speeds. What do most people buy? Burritos are the most popular.
09:22I'm trying to think of something else outside of what's been done before. What food don't you do?
09:26The tilik and carne we haven't done. Busy doing a trial system on a soup at the moment.
09:31What's it called? It's a tortilla soup.
09:37North West London. A catering plant. Commonly used by the fast food industry, off-site catering keeps down costs.
09:48We're going to do three mini pies and two main ones. Lovely.
09:53Making a start on her all-British menu, project manager Helen.
09:58So I've got steak and red wine, chicken and mushroom, and spinach, broccoli and cheddar.
10:03So this is the cheese and onion? There's too much cheese.
10:10Right. I don't like it. Can we change that?
10:15Once agreed, the food will be mass-produced and delivered to the restaurants tomorrow.
10:21I am really happy with my pies. I'm a bit worried about my costing on my steak pie, because we've got loads of really good quality steak in there.
10:28It's quite a lot, isn't it? Food industry experts are going to be coming and judging our products.
10:32They know good quality ingredients. So I'd rather take a little bit of a hit on the margin and have really great products.
10:40So that can be signed off.
10:45With his team leader fine-tuning the fillings, inventor Tom, charged with branding their pies...
10:52Girls love mini things.
10:55..is in a baby boutique.
10:57The funniness of that. Can we turn that into a mini pie? Like a flying pie.
11:04I think I've taken some great inspiration.
11:08We're trying to create a new image, a modern image, around this mini pie.
11:13And also bring in that very, very British theme. A little bit of old meets new.
11:19Some names we've got going on at the moment is micro pie, pie in the sky, Brit pie.
11:28That's a very good name.
11:30Kwai pie.
11:33Say...
11:36Kwai Pee, Kwai Pie, Kwai P-Y.
11:39Kwai Pie.
11:41I've just dyslexically misread something and potentially come up with some genius ideas.
11:46Pie being spelt P-Y.
11:49OK, yeah.
11:50So you could have my pie, M-Y-P-Y.
11:54My pie. OK.
11:56Say hello to pie. Say hi to pie.
12:01My pie. Say hi to British pies.
12:04I quite like that, Tom.
12:07Hot from his research...
12:09So on the first dish we'll make chilli beef.
12:12..Jim's takeaway of Mexican ideas goes straight to his chef for a trial run.
12:17The second one is a fajita kit.
12:20And the third one is a Mexican soup.
12:22OK.
12:23Will we get the chilli on the go? Yep. OK, let's start with that.
12:27While Jim turns up the heat...
12:31That's good.
12:33Happy with that? Yep. Great.
12:35..his branding team has gone cold.
12:40Sombravo?
12:44It's a struggle, isn't it?
12:47It's difficult to think of Mexican names.
12:50They always have, like, L something, don't they?
12:53Like L...
12:56What does L mean? I have no idea.
13:00Hiya, Jim, it's Tash.
13:06What about a name? Caracas, as in, you know, the little Mexican shaking things?
13:11Caracas. Oh, yeah. Caracas. Yeah, that's a good one.
13:15Jim, I really like that.
13:17Maracas, aren't they? Maracas.
13:19They're called maracas, yes. What does caracas mean?
13:22I don't know, it's just a name that came to me. I thought it was catchy.
13:26Caracas. I like it.
13:28Name agreed. It needs a Mexican image.
13:31If we wanted to be a little bit creative,
13:34maybe we could do something like red peppers, yellow peppers, green peppers.
13:38Peppers isn't necessarily Mexican, though.
13:41I strongly feel that we should just have a sombrero. It's simple.
13:44The reason why I'm going along the peppers route, yeah,
13:47is I'm trying to make it a little bit more Mexican.
13:51But it's really not Mexican.
13:53Can we just give Jim one more call?
13:56Hi, guys.
13:58Jim, I think putting peppers in the logo
14:01is going to be very, very dangerous with regards to our actual theme.
14:04Have you got a better idea to put forward?
14:07I already put forward my idea of having a traditional...
14:10I'm not finished, Natasha. Jim, it's Tash.
14:13The suggestion that I've made is that we take peppers
14:17I'm feeling so uncomfortable with this concept.
14:20I honestly just can't stop thinking about how much of a failure this is going to be.
14:24Susie, you have more experience in Mexican food than Natasha and I,
14:27so we're not going to use a pepper in the logo.
14:30OK, well, now that I've got your...
14:33If I say black, Susan says white,
14:36I haven't got a problem with someone saying,
14:39I don't think that's going to work, but I've got a better idea,
14:42and this is what it is, we haven't got a problem.
14:46And here, girls, please work together to get a successful outcome, please.
14:50Jim knows that Natasha and I don't get along,
14:53so I think it was a mistake that he put Natasha and myself together.
14:57Sorry, Tash, I really don't mean to...
14:59I haven't got... Don't worry, just focus on what you're having, no problem.
15:02So, who came up with the name?
15:04I came up with the name Caracas.
15:06Who came up with the menu? I did.
15:08There's a theme developing.
15:117pm.
15:13Now, do we have any names for our pies?
15:16I think we should have a mixture of anything that...
15:19Anybody that we think has been influential to Britain
15:22and how it's developed.
15:24I like the kind of link of British names or, like...
15:27Was Byron the guy who was writing at the same time as Shakespeare?
15:31Um, there was, um...
15:34Was Byron a vegetarian, do we know?
15:37I haven't got a clue.
15:39Me neither.
15:40What about... We had all the explorers. We had William Drake.
15:43Yeah.
15:44Christopher Columbus.
15:46Um...
15:47Didn't Columbus discover the potato in America?
15:51Yes, he did.
15:55So we could have Columbus mash.
15:58I love the way this is coming together.
16:00It's either utter madness or it's complete genius.
16:05Back at the restaurants...
16:07We want this water to be vibrant, we want it to be busy.
16:10Both teams have interior designers
16:12to help turn their vision into reality.
16:15We're being quite innovative, we're introducing a Mexican soup.
16:18You know, you're haloping your peppers,
16:20you know, your chilli beans.
16:22What I'm thinking...
16:24Feel free to jump in.
16:26Just need to have one clear.
16:28Black background, Caracas,
16:30at the top, with the sombrero.
16:34Come in here.
16:36All our things are 100% British.
16:39Walk in...
16:41You walk in and you see Big Ben.
16:43You walk in the door here? Yeah.
16:45And you see Big Ben, you see the bus.
16:48I think I see Big Ben over there,
16:50and I think I see the bus here.
16:52And I think I see...
16:54This almost is just a big, blue,
16:57My pie, or...
16:59Welcome to my pie.
17:03It's very scary to put my confidence and trust in Tom
17:06when it's such a massive thing to me.
17:09I suppose I'm most nervous about
17:11if Tom's been able to replicate what's in my head.
17:15That's probably my biggest worry.
17:18Just got to make a decision.
17:23I'm going to go with Tom.
17:25I'm going to go with Tom.
17:378am.
17:39In London's West End,
17:42both restaurant mock-ups take shape.
17:45Oh, wow!
17:47Oh, Caracas! Welcome to Caracas!
17:50Six hours to rehearse service and perfect systems
17:54before the teams face their first customers.
17:57It looks pretty funky, doesn't it?
17:59It's really funky!
18:01Oh, wow!
18:03Wow!
18:05I love it.
18:07That's going to be your logo there with the Union Jack on the side.
18:10I think it looks really good. I'm really proud of our concept.
18:13Just got to hope that Lord Sugar likes it tomorrow.
18:16I'm going to get our arse kicked again!
18:21Say hi to British Pines.
18:23Nightingale, Drake.
18:25And the Columbus.
18:27Columbus? Yes. Is British?
18:29I think so. Tom?
18:31Columbus is British?
18:33Oh, you are kidding me.
18:35Christopher Columbus was British.
18:39Look, there we are. Thank you.
18:44Signature meal is £4.50.
18:46Organised by Lord Sugar, the teams get extra staff,
18:50but they must manage them.
18:52So if we can get them to have the signature dish with a side
18:55and then the drink, that takes us to £7.
18:57Everyone confident? I think so, yeah.
18:59Brilliant.
19:01Let's have a little trial run then, shall we?
19:04Hello, welcome to my pie.
19:06Have you eaten 100% British before?
19:08I haven't, no. What would you recommend?
19:10I would recommend our signature dish.
19:12It's a variety of three pies, each one of them.
19:15Oh, fab. OK, that sounds really good.
19:1777, 79, 80.
19:2080, we have a winner.
19:22Hang on, the foil needs to come off the pies.
19:25Cool, that was a good practice run.
19:27So we want the foils off? Yes.
19:29They look fab, don't they? Do you like them?
19:31They look absolutely stunning.
19:37At Caracas, out back and working solo, the hired kitchen hand.
19:44Out front, head chef Jim fine-tunes the restaurant decor.
19:51Right or left? I think it's left.
19:53Left, left, left, left.
19:55Jim, you should, please, Jim, organise the kitchen
19:58the way you want to manage.
20:00We are not ready, I just can tell you this.
20:03You know what? I'm going to come into the kitchen in one minute
20:06and I'm going to stay in the kitchen with you.
20:09Yeah, I need help and I need to talk to you about everything.
20:12Happy? Yeah, that's good.
20:14I'm just the end, you're the brain today,
20:16so you have to tell me how you want to manage it.
20:19You must think about the things that it takes time to do,
20:22because the service must be quick.
20:24This is what I want. I want to be able to get hot chilli,
20:27I want to have hot soup, hot fajita.
20:29So you want to prepare the fajita during the service?
20:32What do you think about this?
20:34Because to make a fajita... It takes a little bit of time.
20:37So you just organise the kitchen the way you want, but I'm just...
20:40I'll do the nachos. I'm nacho man.
20:42I'm macho nacho man. You are the nacho man.
20:46Half an hour to go.
20:51Susie, we're walking around like this here.
20:55Read the menu and then they're here.
20:58OK. OK?
21:00Everybody happy with the customer service routine?
21:03Susan, what's the time? It's ten to.
21:05Five to. Ten minutes. Five.
21:07OK, we're ready. We just need some customers.
21:10OK, let's go.
21:12I'm excited.
21:14SHE LAUGHS
21:192pm.
21:21The fledgling fast food chains open for service.
21:25Susan! Susan!
21:27Good afternoon. How are you doing?
21:29Two hours to serve 100 paying customers.
21:33We're just literally opening up.
21:35We're ready to take some orders.
21:37Lovely. Would you just like to follow me and then we can take two seats?
21:41Hello, guys. Welcome to Caracas. How are you doing?
21:44Would you like to eat in or take away today?
21:46Eat in's fine, thanks. Would you like to eat in?
21:48Let me show you to your table.
21:55OK, I'll be with you in just one second.
21:57Thank you very much.
21:59Where are the extra chairs? There's more people than we have seats.
22:02They all want to sit in. What the hell are we going to do?
22:05Welcome to my pie.
22:07Have you ever eaten 100% British before?
22:10No, I don't know.
22:14Hello, there. How's it going? Can I have the Nightingale?
22:17The meal deal, then? Yes. Would you like gravy with that?
22:20That's £4.50, please. Thank you.
22:26First order is ready to go.
22:30Oh. So you've got all different fillings in your one?
22:33Yeah. So you get to try all three of them.
22:37Welcome to Caracas.
22:39Do any of you guys have any questions with the menu?
22:41OK, so we've loads here. Four fajitas, please. Four fajitas.
22:44That's at £7.75.
22:47Just need to wait for your order to come through.
22:49Your food will be ready in about ten minutes' time, if that's OK?
22:52I ordered a chicken fajita.
22:54Expected that fairly soon. It's supposed to be fast food.
22:57I think we'll be just sitting here ten minutes now.
22:59Customers are just getting really impatient with the food.
23:03It should have melted the cheese. Mm-hm.
23:05Very cold. Is it really cold?
23:07It's OK. No, it wasn't supposed to be so cold.
23:09No, I didn't think it was. I'm terribly sorry about that.
23:14They spent so long today talking about the decor and putting up posters,
23:18they forgot to organise a system that works.
23:21Nachos, fajita, fajita, fajita.
23:23Nachos, fajita.
23:25There is nothing fast about this fast food restaurant.
23:28Helen, up next. You're doing a great job, by the way.
23:31You too. Well done.
23:32That's like a stack full of steak, you know what I mean?
23:35It is what it says.
23:37It's going good, actually. It's going really, really well.
23:40Our turnaround time is...
23:42I'd say it's definitely less than three minutes.
23:44I think we're fast food.
23:46Thanks, Tom. Well done.
23:48Yeah!
23:50Thanks, ladies. Bye!
23:53The test run is done.
23:56That was absolutely insane.
23:58The queue was massive.
23:59A load of people actually left
24:01because they didn't get the food that they wanted.
24:04I think the problem was the fact that the nachos and the fajitas were cold.
24:07Give me solutions.
24:09They need to all be in the oven.
24:11I honestly can't believe he was serving cold nachos and cold fajitas.
24:14You need to make sure every fajita, every portion of nachos...
24:18Absolutely. ..is absolutely perfect.
24:20Will be, yeah.
24:22Before Lord Sugar turns up tomorrow...
24:24Waited a long time to be served.
24:26Not quite fast food.
24:28..a chance to pick over customer feedback.
24:31Friendly but slow.
24:35Positive. There aren't enough pie shops.
24:37Brilliant. Absolutely love the food. Great idea.
24:39100% British all the way.
24:41And the negative stuff?
24:43Very difficult to eat out of a box.
24:45I mean, prefer that one visually,
24:47but if it doesn't work on a practical level,
24:49I mean, prefer that one visually,
24:51but if it doesn't work on a practical level,
24:53got to go for that one tomorrow.
24:55Expected nachos and fajita to be warm.
24:59Crazy waitress.
25:01A lot of negatives. Seriously.
25:03God, I look horrible.
25:05You know, it's a learning process.
25:07I'm glad we did it today.
25:09Can you imagine if Lord Sugar came today?
25:12MUSIC FADES
25:187am.
25:20Today, both teams will have to demonstrate their restaurant concepts
25:24to Lord Sugar and his industry experts.
25:27You know, the key today, guys, is to stay calm.
25:30If you come across as frantic and frazzled,
25:33Susie, it'll create a really bad atmosphere.
25:36I think I'm comfortable about the service.
25:39We don't want to go any faster, put it that way.
25:41We just want to make sure that the quality is dead-on
25:45for every single meal.
25:49Jim, I was thinking about this last night
25:51and I think that the process we had yesterday was just far too slow
25:54and me running around the entire store by myself wasn't right.
25:59I think, for today, we should have two sections of accounts,
26:02Natasha here, me here.
26:04When they've ordered their food, they can wait there,
26:06taking the food and then just sitting wherever they want.
26:08I think that is a better idea.
26:10Yes, I agree.
26:14They've got the morning to apply the lessons from yesterday.
26:18Today we have VAP, so...
26:20No misty.
26:21So we're going to go a little bit slower
26:23and make sure that the food is right.
26:25Bravo.
26:27It's nice and hot.
26:29It's cheesy.
26:32Happy?
26:35Mmm, good stuff.
26:36Cheers.
26:39Lunchtime.
26:46Is this ready?
26:49Are you ready?
26:51Girls, well done, and let's make this as good as we can make it, OK?
26:54Yeah, absolutely.
26:56Joining Lord Sugar, some of fast food's biggest players,
27:00including international brands Domino's and McDonald's.
27:04May I turn?
27:06Oh, my God.
27:11Here we are.
27:12Hello.
27:13Hello.
27:14Hello.
27:15Hello.
27:16Hello.
27:17Hello.
27:18Hello.
27:19Hello, good morning.
27:20Hello.
27:21Welcome to Caracas.
27:22It's our brand-new Mexican restaurant.
27:24I'll give you a menu, sir.
27:25The experts will give marks out of ten in four categories.
27:29Welcome to Caracas.
27:30Thank you very much.
27:31We have got three main dishes on offer.
27:33We've got our signature classic chilli.
27:35Category number one, customer service.
27:38I'm going to have the chicken fajitas.
27:41The chicken fajitas? Yeah.
27:43Can I recommend some machos to go with that?
27:45Yeah, if you want to, yeah, sure.
27:47Service.
27:48One chicken fajita, one chicken fajita.
27:50Here's your receipt.
27:52And if your food will come out just here...
27:58I quite like the idea of a chicken fajita,
28:00but can I have it without peppers?
28:02One, two...
28:03Waiting for one fajita, no peppers.
28:05Two fajitas, normal.
28:09It's slow.
28:10Where's Lord Sugar's nachos?
28:12Where's Lord Sugar?
28:13Where's Lord Sugar?
28:14Where's Lord Sugar?
28:15We're running about five, ten minutes top end, actually,
28:18so we're doing pretty well today.
28:21That's great. Thank you.
28:22Service.
28:23Second category, the standard of meal and menu.
28:27Well, it's not bad.
28:29It's quite tasty, but it's a bit messy.
28:31I can't grip it. I can't get hold of it.
28:33It'd be all over me if I attempted to pick it up.
28:36I don't think they'd be making much margin as that place...
28:39Really? What was the retail price of it?
28:41385.
28:43I don't think the branding's too bad, though.
28:45I mean, I know the sombrero is a cliche.
28:48Third category, the restaurant's brand identity.
28:52I think in terms of the vibrancy...
28:54Restaurant look.
28:55You would be very clear as to what you were going to get.
28:57Exactly, you know what you're going to get.
28:59That's incredibly important.
29:05Everyone got their feet OK, didn't they?
29:07Really quick.
29:08Really, really good.
29:09Good, good, good, good, good.
29:13And finally, marks for demonstrating
29:15how their concepts will work long-term.
29:23Good afternoon, folks, and welcome.
29:26We are Caracas, a Mexican food restaurant.
29:29First thing you notice about the restaurant is the name,
29:32the Caracas.
29:33It's incredibly catchy, very memorable,
29:35and it's actually very fun to say as well,
29:37and also very Mexican-sounding.
29:39We tried to add a bit of personality onto our brand
29:42by introducing the sombrero.
29:43And when we think of sombreros,
29:45we think of the sun, fun, and Mexico.
29:49Just talk me through how it works
29:51in terms of the numbers at lunch.
29:53So if you take an hour,
29:54how many customers do you hope serve in that hour?
29:56Spending how much?
29:57And with the margins, how many pounds profit?
30:00Is that going to get you to gross level in that hour?
30:03Let's say that we're looking at, say, 60 people
30:08over a two-hour period for lunch
30:10with an average spend of £7,
30:14which is 60 people at £7 is £4,800
30:20in terms of their spend.
30:24Sorry?
30:25£4,200.
30:27More expensive, £420.
30:30Oh, sorry.
30:3140 people at, 60 people at £7 each.
30:34£420, of course.
30:37On the brand identity,
30:39just wondering how these old-world images
30:42of sombreros, cacti,
30:44how those relate to contemporary.
30:47We welcome our customers into our restaurant.
30:50We like to encourage them to hang up their sombrero.
30:52Even though it's a fast-food restaurant,
30:55it's also an opportunity
30:56to actually have a little bit of chill time,
30:58a little bit of downtime
30:59within a very, very strong Mexican environment.
31:02We really welcome the opportunity for you to come here.
31:05I hope you enjoyed the food,
31:06and I believe there was one patron today,
31:08our first customer, who hasn't actually paid.
31:10So, Lord Sugar, if you could settle up before you go,
31:13we'd really appreciate that.
31:15Thanks very much, folks.
31:22Next, tested on the same four categories,
31:25My Pie.
31:29Good afternoon, Lord Sugar.
31:30Hello.
31:31Welcome to My Pie.
31:32Have you ever eaten 100% British before?
31:35Yes.
31:36Well, you will enjoy the quality of our ingredients then.
31:40I can have a steak and red wine.
31:43Would you like mashed potato, mushy peas for that?
31:45Both.
31:46Check on.
31:53There we go. Sir, Lord Sugar?
31:55That was quick.
31:56Fast food.
31:57Hello. Welcome to My Pie.
31:59100% British ingredients.
32:01A Drake and a Nightingale, please.
32:03Thank you very much.
32:04Check on.
32:06These trays aren't big enough.
32:09Hi there.
32:10I'll have the mini Drake and the mini Columbus.
32:14In terms of the branding, it's got one simple idea.
32:16The provenance in being 100% British
32:18is a really simple but very strong and very contemporary message.
32:23Ah!
32:28After the pies, the pitch.
32:36It gives me great pleasure to welcome you
32:38to the first My Pie restaurant.
32:41We are hoping that one day there could well be
32:43500 of these across the country.
32:45My Pie, which, as you can see,
32:48is unashamedly, 100% completely, brilliantly British.
32:52Say hi to British Pies, and I hand you to Helen,
32:55who will give you more details about the food itself.
32:58We did a survey yesterday with 52 people
33:00that came to eat in our restaurant,
33:02and we were really pleased with the results.
33:04Professionalism of staff, our knowledge of the menu,
33:07it covered the menu, it covered the appeal of the menu,
33:11it covered the value for money.
33:14Oh, you're putting me off.
33:16The brand, so we're so excited about it,
33:18that's why we're getting carried away.
33:20So, yeah, we were really pleased with the feedback.
33:22Thank you very much, Helen. Sorry to interrupt you.
33:25The pies were very well filled.
33:27It tasted like it had a very high-quality ingredient.
33:30I think your price points are very competitive.
33:33Yes.
33:34But how are your gross margins?
33:36For the meal deals, 23%, which we thought was quite a good cost of sales.
33:39I think you can probably tell from the steak that's slightly more at 41%.
33:44We really wanted to make sure that we balanced quality with margin
33:48to get the best of both worlds.
33:50Just a question about menu.
33:52So, you know, lovely warming pies in winter.
33:54What would you do, if anything, different in summer?
33:57OK. Cold pies, for example.
34:01Cold pork pies can be very popular in the summer.
34:10Good stuff. Well done.
34:13Goodness, that's a test for anyone.
34:15We have a strong brand and we believe we've got good food served fast.
34:21The scores will follow...
34:26..to be served up by Lord Sugar in the boardroom.
34:29Thank you very much.
34:31You've come so far, you've worked so hard,
34:33and you really feel like the actual brand belongs to you.
34:36I'm glad it's over and I just want to hear what the results are.
34:43MUSIC PLAYS
34:54On the day and at the 11th hour, we pulled it out of the bag.
34:57So I think we've got a very, very strong chance of winning this task.
35:01I'm just so determined to get through today,
35:04get through the boardroom and make it into the final.
35:07I relish every opportunity to have a dialogue with Lord Sugar
35:11and tell him why I'm perfectly suited to be his business partner.
35:15I think I'd make a stunning business partner for Lord Sugar,
35:19so I'd be completely gutted if it was to go out at this stage.
35:23I think they've all got something to offer,
35:25but have they got everything that it takes?
35:27I don't think so. Have I? I definitely think so.
35:30I believe in myself and I believe I should be Lord Sugar's business partner.
35:41MUSIC PLAYS
35:51You can go through to the boardroom now.
36:11MUSIC STOPS
36:17Good afternoon. Good afternoon, Lord Sugar.
36:20Let's find out what went on.
36:22So, venture, off you go.
36:25We quickly identified that we wanted to go with Mexican food.
36:29Mexican stewed oat is something that most people seem to enjoy.
36:32Mexican is hot. I mean, sorry to use the pun,
36:36but it is very, very fashionable out there at the moment.
36:38It's a good choice, I think.
36:40The Caracas name, where'd that come from?
36:43I came up with Caracas as one that was a little bit catchy.
36:47Well, it might be a bit catchy, but not to say a Venezuelan.
36:50No, it's the capital of Venezuela. It transpired...
36:52Which is not in Mexico, is that right?
36:54No, it's not. Is that right?
36:56Jim thought that Caracas was Maracas, didn't you?
36:58Yeah, I made a general. You thought it was Maracas.
37:01Well, they're Spanish, Maracas. Yeah.
37:03Be honest, you thought it was a made-up word, all of you.
37:06What happened in the dummy run?
37:08I had a chance to pump making the restaurant look well,
37:10and then I went into the kitchen probably too late,
37:12and it was absolute carnage.
37:14The real carnage happened over the order system,
37:17or should I say the lack of a system that worked,
37:19and I think actually it was Susan who identified that
37:22and pushed forward addressing it for the second day.
37:25Good team leader, ladies.
37:27A couple of decisions were made and then turned around,
37:30so a couple of kind of indecisive moments, but they were...
37:32Susan?
37:34Um, he was...he was OK.
37:36All right. All right. And now, Logic.
37:39Helen, team leader, yeah?
37:41That's right, yes. OK.
37:42I think it was a very good team effort.
37:44I think we worked together well.
37:46Where did the actual brand name of your restaurant come from?
37:48That's Tom. Myself. It actually came from me misreading a sign.
37:52We could have gone for sort of ye olde traditional pie shop,
37:55but I was always very keen to mix a tradition with a new,
37:58and my pie seemed to work very well.
38:01How did your... Theirs was a disaster, they admitted it,
38:04but how did your dummy run go?
38:06We actually did a dummy dummy run,
38:08so at one o'clock we did a practice
38:10and we pretended some customers came through
38:12and myself and the chef then kind of practised a run.
38:15So if you'd let Helen do a little bit of talking for a moment, Tom.
38:18That would be nice. What did you do, Helen?
38:20I decided that I was going to go to the kitchen
38:23and develop the product
38:25and Tom was going to do the concept and the branding.
38:27OK. I was slightly nervous
38:29cos I felt that lent itself more to the project manager role.
38:32However, Tom said very clearly
38:34that he was used to the concept and the branding.
38:36OK. And now, let's see how we did do.
38:42As you know, there's 13 advisors I pulled in there
38:45that were going to look at the four main criteria.
38:49The brand identity, the customer experience,
38:53the food, obviously,
38:55and the most important thing, the long-term viability.
38:58Those guys were basically asked to mark it out of ten points.
39:02They're far more experienced than me in this business
39:05and we're going to see what they felt.
39:08Let's start with Caracas, Karen.
39:13Across those four categories,
39:16they had an average score of four out of ten.
39:24Right.
39:29Nick, my pie.
39:31Helen and Tom,
39:33averaged...
39:35seven out of ten.
39:41Pies win.
39:43Pies win. Very, very good.
39:45Yeah, very well done, really,
39:47because in a short period of time,
39:49you come up with a concept which had some legs.
39:52You two, you're in the final.
39:56And you've done very well getting through to this stage, yeah?
40:01Wow.
40:02Go back to the house, have a good rest,
40:05and I'll be in touch shortly, OK?
40:08Off you go.
40:19Well, um...
40:21Venture.
40:24I guess you must be sitting there
40:26wondering what your fate is now that those two are in the final.
40:31Well, the good news is that two of you are going to be in the final
40:36and the bad news is that one of you is going to be fired today.
40:40Off you go.
40:43MUSIC PLAYS
40:52Where I know it went wrong, the girls didn't play ball,
40:55throwing toys out of the pram.
40:57It was like Mother Teresa, as opposed to Project Manager.
41:00Because of the job that I was doing,
41:02I didn't see the trail of, kind of, destruction,
41:05and you were at the centre of that, weren't you?
41:08I honestly think that I'm more suitable for this process
41:11than Jim and Natasha put together,
41:13and to get to the finals in this stage is something that I really want.
41:17I am the perfect candidate to be Lord Sugar's business partner.
41:21I do think that Lord Sugar should fire Susan.
41:25As soon as I came up with an idea, she shut me down.
41:28Don't agree with that. Don't agree with that.
41:30It's disappointing to be in this position
41:32when the other two have got straight through to the final.
41:35That's where I want to be.
41:37That's where I'm going to fake to be.
41:39That's where I believe I should be.
41:57Hello?
41:58Yes, could you send three of them in, please?
42:00Yes, Lord Sugar.
42:03Lord Sugar will see you now.
42:10MUSIC FADES
42:21Now, we are the 11th week into this process.
42:25I'm assuming that you three have some kind of superior knowledge
42:29in order for you to have survived to this stage.
42:31Yeah.
42:34Nick's passed me a document here, a very interesting document.
42:38It actually belongs to the other team.
42:40It deals very, very clearly and concisely with costings.
42:45What this costs, what that costs.
42:47They had a business model.
42:49Can one of you at least tell me what the business plan was?
42:52Where was the margins?
42:54How many did you expect to serve per hour?
42:56Where is the equivalent of this document?
42:59Even if it doesn't exist as a document,
43:01let it come out of someone's mouth.
43:04I admit that none of us actually considered how long
43:08and how many people we would be able to serve.
43:10Stop there a minute. This is a business proposition.
43:13One of you is supposed to go into business with me.
43:15There was a lack of communication.
43:17I don't recall a point when we actually even discussed as a group
43:20the margins in the food, the turnaround time...
43:23That's clear. That's clear.
43:25There was that embarrassing moment, Jim,
43:27when you were there talking about 60 people at £7 at 4,000.
43:31I know. I've lived with that all last night.
43:33Mental arithmetic is a strong side of mine
43:35and that was an uncharacteristic error.
43:37But even on your maths, 420 quid,
43:40which was the correct calculation,
43:42over a two-hour period, you'd go bust.
43:46Now, my idea of fast food restaurant side,
43:49you go up, you order, you pay, you take, you go and you sit down.
43:54And all that is supposed to take no more than, believe it or not, a minute.
43:58What was your system?
43:59Oi! Who wanted a nacho? That was your system.
44:02Who's got one... Who wanted one of these fajitas? That was your system.
44:06I did it as fast as I possibly could.
44:08Why was it slow?
44:09Just the very nature of it.
44:10The equipment that we had and maybe the make-up of it.
44:13That, I'm sorry, that's not true.
44:15The reason it was slow is that you didn't know
44:17whether you were a fast food restaurant or a waitress restaurant.
44:20What I would have done in their situation
44:22was put all hands to the pump,
44:24seen front of house that people were waiting
44:26and made something happen.
44:27I couldn't see that that wasn't happening.
44:29I was a naive bliss, to be honest.
44:31What I learnt from our day-two experience
44:33was that we weren't getting the food out fast enough.
44:36So I was actually endeavouring to buy more time
44:39rather than actually...
44:41What you're trying to do is slow the people down so they didn't notice.
44:44Essentially, yes, because, you know,
44:46all I could do was look for a repair opportunity.
44:51Natasha, I looked in your CV.
44:53You actually have got some kind of degree
44:56in food and hospitality, is that right?
44:58Yeah, I was in International Hospitality Management.
45:01Which includes understanding food and all that stuff?
45:04It does, yeah. It was a long time ago
45:07and I've not continued within that kind of vocational career.
45:12Long time ago, you say this was, whatever you do.
45:15Yeah.
45:17OK, listen, now I want to talk about the food.
45:20When I opened that cardboard box,
45:22the last time I saw something looking like that
45:25was when my son's dog puked, to be honest with you.
45:28It was bad.
45:29Yeah, I'm disappointed to hear that people reacted so badly to them.
45:33Surely the priority should be the stuff must be good.
45:37It must taste good, it must look good.
45:39Jim should have found out in the Mexican restaurants that he went to
45:42what was the bestseller, how long did it take to make
45:45and what were the key ingredients that they used
45:47that made the food taste absolutely delicious.
45:49And Jim, I don't feel that you conducted your market research thoroughly enough.
45:52You did say you were macho-nacho, didn't you, Jim?
45:55Yeah, well, wee bit of bravado there, but, yeah, no sugar.
46:00There's a deeper-lying issue that I was faced with.
46:04Go on, then.
46:05It was like I wasn't project manager, I was babysitter from afar.
46:10The two ladies couldn't work constructively together.
46:13As project manager, if you had an inclination
46:16that Susan and I may have personal differences, why did you put us together?
46:20I did have an inclination from the previous task very strongly
46:23and from feedback from you that you found Susan
46:26to be like a child to work with and very difficult.
46:28I mean, I don't need to get, you know, personal.
46:31No, I'm not getting personal.
46:32I'd like to keep it as professional as possible.
46:34And that's exactly what I'm doing.
46:35Are you saying, Jim, that you think that you kind of
46:37done this single-handed, really, then?
46:39No, I felt as if I had complete excitability
46:43and at times even manic enthusiasm from Susan.
46:46But at the other end of the scale, I had apathy and despair.
46:54What I think I'd like to do at the moment,
46:56I want to consult a bit more with Karen and Nick.
47:01MUSIC PLAYS
47:09Susan's always got the right thing to say, hasn't she, in this boardroom?
47:13What's she like out here?
47:15I've always said you need a sieve for Susan
47:18because you have to work out what stuff is meaningful
47:21and what is meaningless.
47:23And Jim pushed the food to one side.
47:25I haven't heard anything about a plan, a business plan.
47:29Natasha says she can't cook, but she has got skills in that area
47:33and she should have used them.
47:35When she came into this process, she was jumping up and down.
47:38Had a real spark about her.
47:40And some of that has been sapped away.
47:42It's tough going, the 11 weeks.
47:44Yeah, but they've all gone through.
47:47PHONE RINGS
47:49Can you send the e-thread to me, please?
47:51Well, sugar, we'll see you now.
48:00MUSIC PLAYS
48:07Susan, if one person's got to go here today,
48:10who do you think that should be out of these two?
48:13In my honest opinion, Lord Sugar, Jim.
48:15He's a very charming man, he's very good at selling,
48:18he's very good at communication, very, very good at talking.
48:21But at the end of the day, what you need is someone who will come up
48:24with original ideas, someone that can actually run a business
48:27and have an actual entrepreneurial spirit.
48:29Natasha, I'm going to ask you the same question.
48:31I think Jim just isn't able to make decisions.
48:34He can't manage a team, he can't manage a process.
48:37What's the answer? Jim.
48:39Jim. 100%, Natasha.
48:41I'll tell you that's a compliment, Jim.
48:43You've got a bit of a dark side and I think that you're slightly underhand
48:46and that you give off a very, very...
48:48I'm totally open. You're incredibly charismatic.
48:50I'm totally open. No, you're not, Jim,
48:52cos you give off a very, very strong charm.
48:54I'm absolutely open about everything I think and feel.
48:56You know what it was and you know what didn't work with me.
48:58I'm totally open. I've always said to you what I think.
49:00I've said in this boardroom everything.
49:02I think you've got a dark underside to you and I think...
49:05No, it's called passion. It's called passion.
49:08Jim, at the end of the day, there is a reason
49:10why you have project managed twice and you have lost both tasks so badly.
49:14So who's responsible for this?
49:16Who is responsible for the failure of this task?
49:18Who I think was responsible for this task
49:20is a toss-up between the two experts,
49:22the Mexican food expert and the hospitality expert,
49:24who their expertise fell by the wayside
49:26and they were happy to watch me flummox in the kitchen
49:29and not get food out quick enough,
49:31which I was genuinely trying my best.
49:33Jim, I eat Mexican food and not the Mexican food expert.
49:35If I did a hospitality degree, I would be grabbing it by the scruff of the neck
49:38and saying, this suits me, like Helen did.
49:40This suits me. I need to be on top of this
49:42cos I know exactly what happens in a restaurant.
49:44I don't know exactly what happens in a restaurant.
49:46Jim, I think the key thing is I don't work in hospitality.
49:49It's not anything that's of interest to me.
49:51You spent four years doing it.
49:53Four years of your adult life?
49:54Absolutely, but the point is I work in construction property recruitment.
49:57This isn't what it's about.
49:59It's about finding a task and playing to your strengths.
50:01Jim, you're the person that's highlighting my degree
50:04and contextualising it, not me.
50:07I'm saying, yes, I did a degree,
50:09but I don't claim to have an expertise in it.
50:11You did also say that you ran a restaurant in university.
50:14Do you think you've been hung out to dry, Jim?
50:16Is that what you think, do you?
50:17In here, a pincer movement by two people who thought to themselves,
50:20you know what, Jim looks as if he's going to get hung for this.
50:23We won't let on that we didn't get it either
50:25and we didn't help out and we didn't step in.
50:27My task responsibility was over on the creative side.
50:30Be honest and take responsibility.
50:32You're all in the same boat.
50:34Don't give me my task responsibility, really.
50:36This is everybody's first to pipe up and make the team win.
50:39This degree that you've got, right,
50:41there were basic fundamental things in there.
50:43It's a bit like me saying I've got a degree in first aid, right,
50:46but I will see someone dying in the street and saying,
50:49sorry, haven't done it for ten years, so I'm going to leave them alone.
50:52The things that I honed in on my degree weren't those points.
50:56I wasn't interested in the food side.
50:58I wasn't interested in the restaurant side.
51:00You weren't interested in this task.
51:02You weren't interested in this task.
51:04Please have the decency to let me finish speaking.
51:06Were you interested in this task, were you? Genuine.
51:08It wasn't my favourite task.
51:09Did you give everything you could have given?
51:11Yes, I gave everything I could give.
51:13No, you didn't.
51:14If that's all you can give, that's not good enough.
51:16You know what, I'm speaking. I'm taking the opportunity to speak.
51:18Please finish, please finish.
51:19I'd like to have the opportunity to speak.
51:21Within my degree, I honed in on the areas that I liked doing.
51:24At no point did I want to become a restaurateur.
51:26No, but I go back to my degree in first aid.
51:30I didn't enjoy giving mouth-to-mouth resuscitation,
51:33but you have to do it when, in fact, it's needed to be done.
51:37I'll tell you what I applied.
51:38I applied the hospitality side.
51:40I applied the part of being front of house, customer service.
51:43You know what you're faced with?
51:44You're faced with fight or flight in any situation.
51:47Fight, flight.
51:49I disagree with you entirely.
51:50Well, of course you're going to, but...
51:52Because if I was a flighter, I wouldn't be here now, would I?
51:54I can tell you why I should still be in this process.
51:56I don't honestly care what anyone else thinks,
51:58apart from what you think,
51:59because I believe that actions speak louder than words.
52:01There is a reason why I'm the strongest salesperson in this process.
52:05There is a reason why I have won two tires that I PMed on,
52:09and Jim so far has managed two and lost both.
52:11I'm incredibly creative. I can design...
52:13You've certainly got a lot of self-confidence.
52:15That I give you. That I give you.
52:17Lord Sugar, beside you, to either side,
52:19you have people who can say he's honest, he's passionate,
52:22he gives everything he can, everything possibly.
52:25You talk about box of tricks, I can do it all.
52:27I can do sales, I can negotiate, I can pitch,
52:30I can break records in terms of orders from massive retailers.
52:33I'll go along with you on the talking for...
52:35Oh, my God, if it was an award for talking, boy,
52:38you would be up there, right at the top.
52:42It's a very, very difficult decision I have to make now,
52:44because you have come through 11 weeks of gruelling pressure.
52:49But I do have to make a decision.
52:53Jim...
52:56You have this kind of manner, some people might call it charisma,
53:00of getting people on your side and controlling the situation,
53:04which is a good trait sometimes in business,
53:07but it has its downfall also.
53:10And Susan...
53:14You don't seem to get on too well with people,
53:16and that may be because you're very determined
53:19and don't take any prisoners.
53:21But anybody that I go into business with,
53:23I've got to be able to work with.
53:26Natasha...
53:29I can't reconcile some of the things that have happened to date.
53:34It started off like a house on fire,
53:36but I have found you a little lacklustre in the last few weeks.
53:47Susan...
53:52There's not many people that have got a good word to say for you.
53:56But you have achieved quite a bit
53:59in putting yourself through school and all that stuff,
54:02and you've run a business.
54:09Susan...
54:12You're in the final.
54:18I'm going to be honest with you,
54:20you're in the final.
54:30Jim, I like your spirit.
54:32I do like your spirit, Jim. You're in the final.
54:36Natasha, you're fired.
54:39Much appreciated. Thank you.
54:51You two, you've done very well over the past 11 weeks,
54:55and I'll be in touch with you shortly and let you know
54:58what we're going to do to decide
55:00who is going to come into business with me.
55:03OK? Off you go.
55:15I mean, the process is tough, and if you can't hack it,
55:18then obviously, you know, that is a weakness,
55:20and it shows me that perhaps that person has got no chance
55:23of being a business partner of mine.
55:36In this process, some of the characters will scream and shout
55:40and fight, and I'm not willing to lose my own dignity.
55:43I've walked out of this process with my head held high.
55:49No hard feelings? What happens in the boardroom,
55:52happens in the boardroom.
55:54No, and you smelt blood and thought this is your time
55:57to scalp Jim, so you gave my name.
56:00You did not answer that honestly.
56:03What I said in the boardroom was true.
56:05That is how I feel.
56:07If we hadn't decided on business acumen, I would have picked you,
56:10because your business acumen's been really poor.
56:12I have more business acumen than, well, I suppose you would say,
56:17Natasha, because of the fact that I started my own business.
56:36Oh, my God, is it just you?
56:39Oh, my God, congratulations.
56:42Are you OK? Yes.
56:44Final three.
56:46Can anybody order a final four?
56:48I can't believe you, Eddie.
56:53Well done.
56:55In the fight to become...