Look at the amount of beer taps.
They're not drawing 75 people a day,
so these taps are sitting a week or two without being touched.
At least.
Can you possibly make money that way?
No. Economically that doesn't even make sense.
I wonder what they're menu looks like.
If someone ordered food we could actually see,
but no one's ordering food.
I'm going to fix that Tiff. So for recon tonight,
I got two DJ's. They're coming in now.
There's Scotty K and there's Bret.
We're Scotty K and Bret Mega
from the morning show on Hot 93.3.
So, these guys do a lot of bar remotes,
they know the bar business.
They also know the market really well.
Okay, so if y'all haven't been here before,
we're a craft beer bar and also a scratch kitchen.
We have 75 beers on tap.
This back here is all of our beer list.
It's going to start with all the drafts
and in the back it's going to go to everything we have in bottle.
Oh my god.
16 pages, there's 16 pages.
So, they have page numbers on the menu.
No, too much.
You guys have a lot of options.
So, we know the average guest will spend
about 57 seconds with a menu.
When we do focus groups and stuff,
the average guest wants to spend about 45 seconds with a menu.
This is nothing but frustration.
Can I do the Tennessee Tea, actually.
Tennessee Tea.
What's in that? What does that mean?
It's actually one of our newer cocktails.
It's got ...
It's decent.
What are the Donkey Balls?
It's the meatball that we have onions
and pineapple mixed in the meat.
Then, we make our own special donkey sauce.
It's our spin on a barbecue sauce.
Deviled eggs? Is that a weird think to order at a bar?
What are you looking for?
Oh, look at that face.
No, we're going to go deviled eggs, chicken wings.
This is really strong. It's very sweet.
It has too much alcohol and it's too sweet.
Normally we deal with one, we got both.
Deviled eggs and donkey balls.
They call it craft food. From scratch craft kitchen.
Okay. Interesting.
That's what it says when I looked them up online.
Okay.
So, those are the donkey balls.
So, the donkey balls that are there, they're famous,
super proud of these balls, are cooked in the microwave.
This is what we call craft cooking from scratch.
Tiff, should almost anything go in the microwave
if you put forth a claim like that?
No.
Hey guys, I don't want to apologize,
after this it is just going to be
just one minute on the rest of the food, but it's coming.
Oh, you're good.
Those are runny. They're running out the egg.
Not only runny, the egg should be nice and white
and it should be deviled in the center.
Look at the mess that is.
It's a mess.
Is this cheese?
Oh my gosh.
Can't do it.
Egg fell apart.
I'll try this one.
Oh my gosh.
It was liquidy.
I feel like the egg exploded in my mouth.
Liquidy deviled eggs, I mean that sounds disgusting.
You couldn't eat that, that could get you sick.
That's horrible.
How's everything tasting?
Yeah, can I send ...
I'm not probably going to eat those.
Okay, I'll definitely get this taken off the bill, for sure.
They did not like them.
They said they were too mustardy, very liquidy,
they did not like them.
Look at how liquidy the deviled egg is.
That's not supposed to be like that.
It's supposed to be solid. I mean this is the ...
And you're wondering why all the tables are empty right now.
I always love when a manager and owner says it's their fault
because they did it,
but it's your fault because you let them do it.
What is that?
[inaudible 00:04:06].
If that is a Cryovaced processed food product
and they're putting forth craft cooking from scratch,
that's dishonest.
Yeah.
Here's what I want to know,
I want to know if the duck is real or not?
I want to know if this is a craft from scratch kitchen?
I want to know how many kegs of beer they have
and do these guys even understand
the economics of the bar business?
Let's go see, all of us.
So, hit the kitchen, hit the bar,
and let's see what the hell's going on.
Nick caused Chris to invest a half
a million dollars in this bar
and then he doesn't even come in dressed professionally,
doesn't run it professionally. This bar is failing
because of the choices and decisions that Nick made.
Nick.
Enrique, the duck that went out, do you make it?
I don't even know where to start here.
Let's talk for a minute.
Let me understand this story here.
So, you grew up in a business?
Yes, sir.
How long have you been in the bar business?
All my life.
All your life. Yeah.
And you invested?
Yes.
How much have you invested?
Close to $500,000.
Okay, so you-
I honestly lost track.
So, you're not even sure how much you lost?
36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46-
So, you guys don't cook the duck?
No, the duck comes in packages.
Look at him.
I saw the flip-flops .
Are you going to get your money back with him
committed like this?
No.
Are you lazy?
No, I'm not lazy.
Why didn't you get ... dressed today then?
You know I go 24 hours.
There's not an excuse for it. I'm not going to sit here and-
24 hours, this bar is so hard to run.
This 1800 square ... It's just so difficult to run
that you couldn't get dressed today and be an example.
If you don't come in here looking like a ...
manager tomorrow, I walk out.
John's going got love this.
There's no organization. Are they alphabetized?
If you don't lead by example, I won't attach myself to you.
Any other product come frozen?
Pork chops.
This is as rookie as it gets.
When you don't know what to do, you do everything.
You don't know which beers to put in,
so you put in everything.
Where's the dating? Oh my God, I'm losing my mind.
You don't know what to put on your menu, do you?
So, you put on everything.
The whole menu is available all day?
Yeah, the brunch, the breakfast and everything.
Breakfast, you serve breakfast?
Craft from scratch food.
Yeah. You're a ... liar.