(tense music)
- Oh my God, there's hair in my food.
- There's a hair.
Look at this, Josh.
- Ah!
After picking through it, I find a long blonde hair,
just sitting in my food and that's the absolute worst.
This is not my hair.
At that point, you're done.
It's over.
You lost your appetite.
You don't wanna eat it anymore.
(rock music)
- So look at this.
This boardwalk has eight to 9,000 people a day walking by.
Look at the tourists and the locals everywhere.
Look how beautiful it is.
- [Man] Gorgeous.
- There it is, Toucans Oceanside Bar and Grill.
Look at the asset that this is, it's on the corner,
on the boardwalk.
Look at the bar over there.
It's a Latin concept.
Feel the energy?
- [Man] Yeah, good energy.
- It's exciting.
- It's drawing people in.
- And look at this place.
- [Man] Dead, ghost town.
- Completely dead.
I'm not sure how I'm gonna do recon with the bar empty,
but actually we are the target demo.
Technically we're tourists.
Let's go in and do our own recon.
- Let's do it.
- Ready? - Ready.
- Let's go. - Let's go.
- There's Jamie, he's one of the owners,
and there's John, the other owner.
That's Kali, she's a bartender.
There's Tara, also a bartender.
And there's Logan, he's our cook in the kitchen.
Look at this place.
We have '50s diners tables with Irish bar chairs.
- Yeah.
- In a beach environment painted white.
So there's nobody here
and nobody's coming to take our order.
Can we order?
- Yeah.
- All right.
Hi. - Hello
- Do you have any specialty cocktails?
- The caipirinha, the margaritas and mojitos.
- [Jon] Okay, so we'll have each of those.
Okay.
- [Jon] We'll also do your Bloody Mary.
- Okay.
- You got a pad?
- No.
- Why don't you have a pad with you?
I mean, we're ordering an awful lot of stuff.
You're setting yourself up to be embarrassed
10 minutes from now, right?
- Okay.
- [Jon] Go get a pad.
- Okay.
- It'd be helpful if you had it in your pocket
when you got here.
- So she says, "I'm a bartender".
So there's no waitress here then.
So they understand
that they're not gonna have business tonight.
They've accepted that.
They're not doing anything about it.
- They've lost all passion.
- I don't know.
John, we need pens.
- Pads?
- [John] There should be some.
I brought four out last night pads.
- Pads.
- [Kali] Okay.
I have a Bloody Mary,
but then I also have the caipirinha, margarita and a mojito.
- I also want to have a pina colada,
a strawberry daiquiri, a Tom Collins, a vodka Collins,
tequila sunrise, a mai tai, planters punch,
and a zombie.
- What kind of oysters do you have?
- Blue Point.
- Okay, let's go with a dozen.
- Okay.
- Thanks.
(beeps)
- I've never heard of a zombie.
Come over here.
- [Tara] Okay.
- I don't know what the (beeps) to do.
I don't know what to do right now.
He wants one of everything on the menu.
Tara, will you make me a mai tai and a zombie punch?
- I don't know what that it.
- I don't know what the (beeps) is either.
- [Jamie] Hi, I'm Jamie.
- Jon Taffer, nice to meet you, Jamie
Pleasure. - Good to meet you.
Thanks for coming too our place.
- You're one of the owners.
- Yes, sir.
- You making money?
- Right now, no.
- How much you losing a month?
- Seven to 8,000.
- When do you run out of money?
- Five months.
(dramatic music)
- [Jon] These things are breaking apart like crap.
(beeps)
- Okay, this is the pina colada.
- [Jon] What's that one?
- This is tequila sunrise.
- Okay, Kyle, wanna give that a taste for me.
- This is the zombie, but we don't have papaya juice.
- There's no papaya juice in a zombie, just so you know.
- These are the Bloody Marys, obviously.
- [Man] How do you like these?
- I love the barbecue sauce.
- Barbecued oysters.
- [Jon] Not very appetizing.
- It's a complete opposite
of what you would expect at the beach.
When I get a good oyster,
I definitely want to have all that great juice
that's inside the oyster.
These are just dried out.
(dramatic music)
- Welcome to Toucans.
Come on in.
Let's have a good time.
(upbeat music)
- Are you gonna try zombie drink, caipirinha?
- Grab your glassware before you're making these drinks.
30 seconds, let's go.
(upbeat music)
- Hustle, hustle, hustle.
These tickets are gonna just keep firing.
I need a runner.
Here we go.
I got two orders right here.
Knock it out.
John, get the oysters.
Get the other shelter and you guys do it together.
This is teamwork right now, guys.
Make it look perfect if you want people coming back.
What the (beeps)!
I got (beeps) rats running under my (beeps) feet right now.
Jon, rats.
I just had three of them go right under my (beeps) feet.
Three rats.
- [Jon] So they're under here now?
- [Jon] Do you understand what corporate responsibility is?
- [John] Yes.
- [Jon] Do you understand what it is
to own a fricking business and you're feeding people?
- Yes. - You can't do this.
Oh my God, what do you see, Nick?
In a tropical location like Florida, rats are a fact.
They live in walls.
They live in foundations.
You have to use a professional exterminating program
or they'll take over your bar.
Guys, I can't honestly sell food
when you're watching a rat run by Logan.
- [Jon] Shut the equipment off.
(beeps)
- Tonight was not a success.
We were almost caught up when the rat went between chef
and Logan and it got shut down.
- You know, this is a seasonal place, right?
The summertime is not exactly packed here.
If we don't get the locals to come off season
and the tourists to come in season, he won't succeed.
- [Waitress] Want something to drink?
- What are you famous for here?
- [Waitress] We can make anything you want, I mean.
- I think I'm just gonna go typical, get a pina colada.
- [Waitress] Okay, that's fine.
Is there anything else I can get you?
- What food would you recommend?
- The fish sounds kind of good.
- [Waitress] Okay.
- First of all, they're using some mix
to make the pina coladas.
I've never seen a mix look like that for a pina colada.
- Look that pina colada mix sits on the speedwell
with no top on it, see that.
- [Josh] There's gonna be fruit flies
all over the place.
- In the hot Florida hear, of course.
Somebody could get sick just from that pina colada mix.
- Here you go, dear. - Great, thank you.
- You're welcome.
- I took one sip and I got a headache.
It was like all over the place, a sugary disaster.
- [Jon] That's the epitome
of why they're failing right there I bet.
- [Josh] Yep.
- And I bet the food's no better.
- So one thing he definitely did.
He just pulls it out of the fryer.
- Yep.
- No paper towel.
No, nothing to absorb that extra grease.
When things come outta the fryer,
you seize them immediately and you get them on a drain pan.
They weren't being drained.
They weren't being seasoned.
The runners were not there to run the food.
The product should be at the customer a long time ago.
- [Jon] I think that's because the runner just got here.
- Mia, you showed up.
- [Frank] What is your problem, dear?
- [Mia] I had so much stuff to do.
- [Frank] It's all good.
Clock in, you go to work.
- There's lost revenue right there.
- Of course.
(dramatic music)
- [Josh] Look at her.
She's just standing there playing with her hair.
- The food just sits there.
They look rubbery.
(dramatic music)
- Oh my gosh, there's hair in my food.
- There's a hair.
Look at this, Josh.
- Ah!
After picking through it, I find a long blonde hair,
just sitting in my food and that's the absolute worst.
This is not my hair.
At that point, you're done.
It's over.
You lost your appetite.
You don't want to eat it anymore.
- What do we got.
Obviously, everything should be dated.
We also also should make sure
like even everything saran wrapped,
when you don't wrap things up,
they actually take on the taste of a refrigerator.
- Sometimes when we're busy, it's in and out.
So you know how it is.
- What is this?
- [Cook] Just see this, you know what it is.
- I don't have that in my fryer.
- Yeah.
So maybe you're not running a busy restaurant.
- No disrespect to the Bamboo Tiki Bar,
I'm running a busy restaurant.
- You see this fry here,
it's french fries.
- That's ass.
That's ass. - Yeah, it's ass.
- That's ass.
That's garbage.
That's ass.
There's grease dripping out of the hood.
There's things not wrapped up.
Things aren't dated.
There's garbage everywhere.
And Barry just keeps telling me
how often he cleans the kitchen,
but I'm looking at him,
like who are you trying to get here, guy?
That's sludge from the gas.
This will catch on fire, guys.
- This is clean, big man.
This is something like over the days.
- That's not clean.
- But what I'm saying is-
- Stop saying it's clean.
Stop saying it's clean.
- We very clean.
- Listen to me. - Stop saying it's clean.
- I don't wanna hear excuses.
It's not clean.
This is not clean.
- But I'm telling you this is clean.
- [Jon] You're telling me that's clean.
- I'm telling you that clean.
- I'm telling you you're blind.
You have grease, look,
dripped into your satay pad. - Okay, but I'm telling you-
- [Man] But I'm telling you-
- It's not clean!
- Tonight that's clean
when we're finished work up in here.
- Frank's excuses and lack of caring
have rubbed off on his staff.
Since he doesn't care if the place is clean,
why should they clean it?
Clean it now!
- Okay, it's gonna clean.
- Clean it now!
- Okay, you good.
It's gonna clean.
- Look at these people, they're in their 40s,
here for the beautiful sunset.
Pretty typical customer for here, Dave.
- Correct?
- [John] It's too early for the late night kids to come out,
the younger audience,
but you know a sunset
and a beautiful beach like that doesn't create success.
It's only a stage.
You have to do something with it.
It's terrible out there.
- [Dave] Yeah, it needs atmosphere.
Bring the people to that patio.
- It's not beautiful.
It could be one of the best happy hours in Warwick.
One of the greatest assets of this bar is the patio,
the beach, and the fact that it faces west.
So you see a sunset every night.
They have the stage,
but they're not exploiting it.
Now let me tell you what I'm doing with your bar.
Your greatest opportunities are happy hour and late night.
I am creating the best happy hour in this area.
A Caribbean themed happy hour environment
is great for this older demographic.
Now at night, we go to a younger demo.
When you walk in this place,
you are walking into a nightclub.
It's an entirely different environment.
- I love the whole happy hour theme.
I think that's amazing.
The nightclub thing, I'm excited to try it.
- [Jon] We got a lot of training to do.
Come on guys, let's do it.
- How are we doing, guys?
- [Everyone] Good.
- Jon and I have created the perfect menu for this concept,
using great traditional island flavors
and dynamic colors that go against each other
in the glassware.
I'll do 1 1/2 ounces of Captain Morgan's Spiced Rum,
one ounce of the coconut milk,
and then three ounces of the pineapple.
Splash of lime.
Okay.
Hibiscus syrup, 1/2 an ounce in there.
Nice, beautiful color.
I garnish it with a pineapple leaf.
The pineapple, it's meant for the beauty of the cocktail.
It's the sugar that makes that syrup more dense
and that's why it's gonna sink to the bottom.
Now we're gonna transition into the nightclub style drinks,
and we're gonna call this the Out-of-office Reply.
So we're gonna rub half the glass with lime,
nice sugar salted rim on it,
an ounce and a half of Don Julio Blanco,
an ounce of lime juice,
3/4 ounce of pomegranate syrup.
We're gonna slip a nice little lime wheel in there.
Beautiful colors.
And it looks like it's been just kissed
with a little bit of sand.
These cocktails are right on the same skill level
of what these bartenders have.
We're doing very basic shaken cocktails.
They look really great.
- How is it?
- It's great.
Nice and tight, the way I like it.
- I came here because of you two.
When I hear 250,000 in debt, losing 4,000 a month,
only a few months left to go,
that's serious.
Just because a bar is on the beach,
that does not guarantee success.
And now it's time to see it, guys.
Count of three, let's turn around.
One.
Two.
Three.
(everyone cheers)
- Awesome.
(rock music)
St. Michelle's Beach Club,
a fictitious island in the Caribbean
named after you as it should be
'cause you guys put your butts on a line to open this.
We have two separate concepts,
a happy hour environment for your 40 and over demographic
and a late night environment.
A real nightclub target 20 year olds.
- It's amazing.
I love the colors.
The name St. Michelle.
- [Kevin] That's a lot to live up.
- Yeah, it's a lot to live up to.
- I believe you'll do about $2,800 a day
during those four hours of happy hour.
It's 260 days a year.
That's about $750,000 a year from happy hour alone.
- Oh wow. - Oh my God.
- [Woman] Oh, I love it.
- Check out the bar.
(rock music)
- Wow!
I like the DJ booth.
Now this looks beachy.
- Oh, look at this. - Oh, look at the floor.
(everyone laughs)
And the St. Michelle.
- From the pastel colors to the map
and all the nautical theme,
it is Caribbean.
I love it.
(Michelle mumbles)
- It is super nice.
- What do you think, guys?
- It's amazing. - Nice.
- This bar is set up for daytime now.
Tables on the dance floor,
at night those tables come off.
This is our sunset happy hour menu.
Here in Rhode Island,
we can call it happy hour,
but we can't do happy hour prices.
So we're not gonna discount liquor.
We're gonna discount food.
We're gonna move a lot of booze.
There's a lot of stuff going on in the beach.
I wanna show it to you.
- Oh wow. - Oh God.
(rock music)
- [Michelle] This is beautiful.
- [Woman] Oh my God, the fireplace is amazing.
Look at that.
- [Kevin] Is that our tiki bar?
- [Michelle] This looks great.
The lights.
- The OS system out there.
- [Jon] It prints right into the kitchen
when they order food.
To bring the beach party to life,
we put new furniture, chaise lounges, fire pits,
a new developed island bar, a food cooking station.
- [Woman] Oh yeah, we're ready
for the kabobs now. - Very nice.
- We had a stage with nothing going on here before.
Now we can exploit it.
Umbrellas behind you never blocking your view
to the water.
We have seating here that you can eat at.
When people eat in a bar or a nightclub,
they stay 52 minutes longer.
Now there's a reason to sit here
even when it's cool at night with that fire.
- It's fantastic.
- Here it is, The Sandbar.
That's a beach volleyball court.
Volleyball is very popular
and the beach bar can be a strong destination spot
in Albuquerque if done right.
What's interesting is look at the tall fences.
- It looks like a prison yard.
- Look at that cocktail.
- It's gigantic.
When a glass is that big,
if they're only putting two ounces of tequila,
that's like 14 ounces of mix.
That's disgusting.
- The most obvious thing, the freaking lime.
Now, how does somebody put that lime on a drink?
- That is days old.
- [Jon] You doing all right, Vic.
- Yes.
- Look at that dirty fryer oil.
- [Jon] I've never seen that in my life.
- Usually tacos, like fresh ingredients,
I wouldn't want this melted oily cheese.
- A watermelon breeze.
- [Man] Yes, I'll do a beach cucumber.
- All right.
- Should we get nachos?
- Yeah.
I feel like you judge a place on the nachos.
- Oh my God, it's...
There's just all sour mix.
Thank you. - Here's your nachos.
- Thank you.
- How do these nachos look?
- Well, this cheese is legit cold.
And it's like thick and it's almost grainy.
- Salty.
I never thought you could (beeps) up nachos,
but they have successfully screwed up the nachos.
- Tonight, we evaluate Sean,
and Mike will make the decision
that's best for his investment.
- [Jon] Sean hustle, get the orders in.
Let's move.
- Has he got to you yet?
- [Man] Not yet.
- Okay, what you got?
I just wanna go ahead and get your the (mumbles).
- Absolutely.
- What can we get you guys?
- [Woman] I want the shrimp tacos.
- Okay.
- Things are crazy right now.
Everyone's really backed up on tickets.
There's a ton of the guests
that don't have drinks in their hands.
But the thing is I see Kenny coming behind the bar
and he's actually making drinks right now,
but I haven't seen Sean once.
- Everybody in the bar here just about has drinks, right?
What about this side?
Who doesn't have drinks on this side?
(people cheering)
Okay, you guys gotta catch up.
Where's Sean?
Yeah, right?
I want all you guys, you're gonna start coming over here.
- [Man] Yeah.
- Guys, we gotta get this food out.
It's just dying. (woman mumbles)
But you're at 26 minutes on that ticket.
- Vic has management stepped in to even check on you.
- [Victor] No sir.
- Nobody.
- Not one person back here yet.
Is it always this hard to get food out of the kitchen.
- To get them out, yeah.
- You know, I had high hopes for these guys,
but just a complete and utter mess right now.
We're trying to cook good food back here
and we need to make sure the food gets out.
- Kenny's obviously back here in the trenches,
making drinks with them.
Sean is taking orders.
He went from table to table, right?
He should have brought that order in.
Then he goes to the bar with 30 drinks at once
and slams the bartender.
- [Man] Yeah.
- The problem with Sean is he's now taken orders
from four tables in a row.
He hasn't brought one of them to the bar.
So as he's going to the second table, the third table,
the fourth table,
the first table is still waiting for their drinks.
Now he's gonna go to the bar
and slam them with 30 drinks at once.
- [Kenny] There's one more ticket for you.
(beeping)
- [Woman] He hasn't touched a single ticket yet.
Gotta start making more than one drink at a time.
Nobody's gonna get a drink
if you're just making one at a time.
- Oh, I don't (beeps) this, Sean.
It's pretty stressful.
Sean, told me I got your back.
I'm gonna do everything I can to help you.
- But he (beeping) disappeared on me.
- [Woman] And two shrimp tacos.
- And two shrimp tacos.
- [Jon] He's still taking orders.
Has he put any of them in?
- No.
Nobody on that side got their first drinks
and that's been 30 minutes at least.
- [Jon] Sean!
One second.
- Yes, sir.
- How many drink orders did you just take?
- I took, I've got 10 of them right now.
- 10 Tables worth.
Now you're gonna hit the bar with 16 drinks all in once.
You're not sequencing this.
Now they're screwed, aren't they?
So you're all screwed.
Good job, Sean.
Good job, buddy.
- [Sean] (beeping) Prick.
(beeping) Asshole.
- He's putting them all into the POS system now.
- [Amy] Yeah.
- They're all gonna print up at once
and you'll never be able to do this.
- Absolutely not.
- So this failure isn't because of the bartenders.
Strictly because of-
- Floor management.
- [Jon] There it is, the Blue Water Daiquiri and Oyster Bar.
- That's (beeping) long (laughs).
- [Jon] Look at a front of that place.
Does it look like a party, buddy?
- Nah, looks kind of old and dated.
- [Jon] So look at this place.
- [Man] What is this SpongeBob or something (laughs)?
- It almost looks that way, doesn't it?
- Yeah, man, nobody wanna party under the sea.
It's not a kid's birthday party.
Ask them about the daiquiris.
- What did you want to drink?
- The only daiquiris we have is blue raspberry,
orange or fruit punch.
Cherry is melted too much
and the apple and strawberry are out.
- I know.
Our daiquiri machines are not very good.
(man laughs)
- [Man] Wow!
- My favorite daiquiri is the orange
and the green mixed together.
I could possibly get some green out for you if you wanna.
- Let's try it.
- [Waitress] Okay.
- Oh my God, are you kidding me?
- So if this is not coming out, is that spout dirty?
- Oh, I don't even want to see that.
I'm glad that's your department (laughs).
- There you go.
- [Jon] See how the green is melted though.
- [Man] That looks terrible.
- Most of these other bars
are across the street or separated.
We are on the beach.
And in the summertime,
this entire street is packed.
So our greatest assets actually are our employees.
The question becomes,
can you get these bartenders ready in time?
- Yeah.
We're gonna make some beautiful,
fun cocktails that are great for the beach.
But I think we have to make things a little simple for them.
So this is gonna be another rum cocktail.
So what are we gonna pour?
- An ounce and a half.
- [Woman] Great.
- We'll play with some citrus,
some nice tropical flavors.
- [Woman] Yes.
- Make the cocktails fun and festive.
- We're gonna have these little sword skewers
with the shark candy.
You see someone in the crowd behind you
and they're like, "Hey, what should I get?"
- Shark attack!
(everyone laughs)
- What are you seeing, Chef?
- You need a great fish sandwich.
- Sure.
- And a good fish taco.
Strips of fresh mahi-mahi, some salt, pepper on both sides.
Keep the flavors clean, bright.
Maybe I'm thinking a little bit of mango slaw in there.
- Really nice. - Lots of texture on this.
- And keep it fresh.
You guys ready to give it a taste?
- [Man] Yep.
- [Chef] Look at those colors.
- You guys ready to see it?
- [Everyone] Yeah.
- Okay.
(everyone applauds)
One.
Two.
Three.
(everyone cheers)
- Wow.
(man mumbles)
- That's (beeping) rad.
(everyone cheers)
- Holy shit balls. - Oh my God.
- [Woman] Look at this.
- [Man] Holy cow.
Look at it.
Oh, my good Lordy.
- Look at this.
Look at the frozen machine, Charlie.
They're actually frozen.
- [Woman] Oh my!
- Look, look, look.
- Look at that.
That's a shark. - Dude.
- [Woman] No (beeping).
- [Man] All right, we are an Australian beach club bar.
- [Woman] People can get photo ops of the shark.
- I'm very excited that we have a brand new look.
This concept will keep people guessing.
I can't thank Jon enough to save my dream.
- I wanna show you my favorite part.
Line up here for a minute.
This is a postcard.
So if you take a picture, you blast it out on social media.
Makes sense.
Come here, come here.
Come on over everybody.
- It's a postcard.
- First one is us.
- [Woman] Very nice.
(rock music)
- Hi, this is Jon Taffer.
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