Kitchen Nightmares (2007) s04e09 Episode Script
Café Tavolini
Tonight on Kitchen Nightmares Café Tavolini is a hot Italian mess.
This place is pathetic.
Want anything else? Ohh.
A sick bag maybe.
And to make matters worse, Chef Ramsay finds himself in the middle of a family war.
He's here to help us.
Don't let me elbow you.
Keith and Lisa Restivo may own the restaurant, but they are certainly not running it.
Customers aren't gonna care about your business if you don't give a About it.
Fed up with their dying business I don't even want to come here tonight.
It's a nightmare.
They are now the epitome of absentee owners.
Where's Lisa? Where's Keith? How much more can I do? Without any leadership, this restaurant is completely dysfunctional.
It's a joke! And it's placing a heavy burden on Lisa's son and daughter.
I'm being honest--that you're never at your restaurant.
Who closed your restaurant every night? With Cafe Tavolini serving as the family battleground I don't understand how I'm lying.
I can't take it.
Shut up! There's more than just the business that's on the line.
I just want to hand him divorce papers.
Can Chef Ramsay pull this dysfunctional restaurant together? I can't help owners that can't help themselves.
Or is this eatery beyond saving? Close that door! It's confusion in Connecticut You're out of business.
Tonight on Kitchen Nightmares.
Bridgeport, Connecticut-- an industrial city on the Connecticut coast, only an hour north of Manhattan.
Nestled in a quaint neighborhood called Black Rock is Café Tavolini.
Owners Keith and Lisa Restivo bought a successful Italian restaurant on a whim, having never worked in the business before.
Lisa and I were driving past this building, and there was a "for rent" sign on it.
We didn't know the restaurant business.
I'm a hairdresser by trade, and Keith owned liquor stores.
We had no clue.
Nice to see you.
How are you, honey? When the place opened up, it was mobbed.
Doing great numbers.
Everybody was happy.
Is your steak cooked all right? It's perfect.
We were the newest restaurant around, and we were definitely riding the wave of success.
Now you walk in here on a Saturday night, you'd think that it's like a old western movie, like things are rolling by.
I don't even want to come here tonight.
Our business started to turn negative.
We started to turn negative with it also.
This place is really driving me crazy.
My mother and Keith do not care.
The two of them hate being here.
Oh, my God.
Michael, I hate to bother you.
Do you have my car keys, by chance? I try to oversee the full operation of the restaurant.
I don't really know what Keith does here--I really don't.
Don't tell me to clean.
Um Um He'll act like he's the boss.
He says, "I'm busy, I'm busy.
I gotta go, I gotta go.
" But what are you so busy with? You don't do anything all day.
You sleep till 2:00.
You come here, you blow the patio, and then you sit home all day.
Come here.
You lay down here too.
I wish I had your life.
Why aren't the lights on in the restaurant at 5:30 at night? What frustrates me is the lack of management, period.
You know, he'll sit at home and stare at the surveillance camera, and he basically nitpicks.
Why is everybody sitting down here? If you have this much money into a place, why aren't you there when the place isn't working? The numbers are just ridiculous.
And I cannot pay bills with no money.
We're probably in debt $350,000.
This is what's gonna have to happen.
I don't want to talk about it anymore.
Our marriage is at a brink, because we fight constantly.
Fighting and fighting and fighting is not gonna get anyone anywhere.
We need Chef Ramsay's help, because we are at the end of our ropes.
If things don't change, I don't know what is gonna happen.
If they don't take Gordon's advice, the marriage is gonna fail, and the restaurant's gonna fail.
Café Tavolini.
Chef Ramsay is aware that Café Tavolini has its issues Taste of Italy.
But before he can step in the door to explore Hi, Gordon.
There is one family member who can't wait to unload.
How are you? Nice to meet you.
Van Cotto.
Can I talk to you for a quick second before we go in? Now? Yeah.
Jump in.
Jump in.
I wanted to meet up with Chef Ramsay, because I wanted to tell him every little bit of dirt.
You obviously got something important to tell me.
Yeah.
First of all It's a family business, right? Yeah, family run.
And it's your mum and dad who owns it.
My mother and my stepfather, yes.
Mum and stepfather.
And--are they in there? Yes, he is in there.
I just wanted to let you know that the only reason why he's there today is 'cause he found out that you were coming there.
So he's not hands-on? No, he'd be in bed right now, actually, if you weren't coming.
You're kidding me.
He's lost.
Uhh! He needs your help.
And what does mum do? She just basically doesn't wanna be there.
He blames her for everything for not being successful.
It's always her fault.
Van, thanks for the heads-up.
Let's just keep this, um, between us.
Take care, bud.
Take it easy.
Thanks, .
Ah.
Ah, it's freezing.
Hi.
How are you? Hey, Mr.
Ramsay.
How are you? Gordon, please.
Good to see you.
And so your first name is Uh, Keith Restivo.
Keith.
Manager? Owner? Owner, yes Hi.
Along with my wife Lisa.
Hi.
Lisa.
Lisa, good to see you.
So husband-and-wife team.
Yes.
Any other members of the family working in the restaurant? Yes, they do.
My son, Van.
Okay.
And my daughter, Joli.
So restaurant's open how many days a week? Seven days a week.
Seven, and you're here-- I'm here almost every day.
I actually don't work during the day.
Hello.
And this is This is Van.
Nice to meet you.
Okay, you do Yeah, work here.
Waiter.
Now, how many times a week are you here? Four to five.
Four to five.
So you're here six days a week.
You're here nights only.
And you're here four days a week.
Well, four, zero, zero.
Lisa, Keith, you're gonna have to help me out here.
Hold on, mate.
When you're not here, I'm here.
It just--I'm just-- we're here-- I'm just a little bit confused.
First of all, it's six days a week.
Now it's no days a week.
I'm just He's scared.
Why do I gotta lie to him? You're not lying.
But I'm telling you the truth.
You just said I'm not lying, so you need to know.
But you're-- he's here to help.
He needs to know the truth.
What don't you understand? But he is here-- okay.
Okay, um, the more I get up to speed from all of you, the quicker I can look at the scenario.
I just want the truth and nothing but the truth.
That just helps me tenfold.
Okay, uh, right.
Where should I sit? Where, uh--yeah? Thank you.
Let's eat, yeah? Okay.
Talk about throwing me under the bus.
I haven't even sat down, and it starts.
Why, what happened? Wow, huge menu.
Ready or? Uh, yes.
Let's start with grandma's pan-fried meatballs served over a house salad Okay.
And then the salmon, pan-roasted slowly Okay.
And the clams.
Oh, the stuffed clams.
No problem.
Thank you.
Hi.
How are you? Good to see you.
Rick.
Rick.
Nice to meet you.
And what do you do? You're the Bartender/server.
Bartender/server.
And what's wrong with the restaurant? Um, lack of management.
Lack of management.
Owner's not here very much.
What are you gonna do? I have to pick some liquor up.
Can I have a quick word with Keith, please? Yeah.
Thank you.
Where's Keith? He left.
Go get him.
Hurry up.
What a surprise.
Oh, he left.
Keith is not here on a regular basis.
Gordon wanted to talk to Keith.
Where is he? He left.
I could go two or three days without seeing Keith.
He doesn't have the concept of priorities of what needs to be done to make this restaurant work.
Why don't you go over there and say he had to leave-- go over on his behalf and say he had to leave to get some products for the restaurant.
He should have did that earlier.
Excuse me, Gordon.
Um, Keith left.
He had to go run, um, up to the store to get--pick up our liquor order.
Oh.
He didn't know that you wanted to see him.
Is he fed up with this? He's fed up with everything.
So when he comes in and he sees one thing wrong, he gets all twisted, and he jumps in the car, and he leaves.
Thank you, Lisa.
Hmm.
A meatball salad, a stuffed clam.
Those are nothin'.
As fast as you can, Michael.
I was a server at Café Tavolini.
I recently moved into the kitchen Make sure you get cheese on there, please.
Which was, uh, lagging quite a bit.
Oh.
.
Meatball salad.
Meatball salad.
Fresh ground pepper? Uh, no, I'm fine.
Thank you.
Grandma's meatballs.
Look at that.
Right now, that's an insult to grandmothers.
That's a mess.
Gross.
How is it? Big, soggy, dirty pool of juice and crap underneath there-- dreadful.
Thank you.
What'd he say about the meatballs? He said that it was-- it was dreadful, that it was swimming in sauce.
Ugh.
That was eerie.
What's happening? I don't know.
Did he like the meatballs? He said that that meatballs' horrible, crumbled.
Wanna put 'em in the oven or microwave 'em? Ay-yi-yi.
Stuffed clams--the come out of the microwave? Yeah.
What's that? Stuffed clams.
Stuffed clams.
Thank you.
Look at the size of them.
It looks like some dog in my shell.
Where's the clam? Oh, no.
How's the stuffed clams? But where's the clam? It's gotta be mixed in there, no? It's mush, but where are the clams? I don't see it either.
Taste that, please.
I was, like, a little scared to eat off his plate, because I thought he was gonna stab me with the fork if I, like, told him it was good.
I just taste bread crumbs.
Has that been microwaved? I mean, it tastes like a stuffing that you'd stick in the end of a turkey.
I'll take it out of your way.
My God.
He said that there's no clams in this.
He said that this tastes like a stuffing out of a turkey.
Those stuffed clams are garbage anyway.
Keith, he hates our food.
He said that the stuffing in the stuffed clams tasted like it should be from like the of a turkey or something.
Don't you dare blame me for anything like that, okay? Can I have that salmon? Coming right now.
Taste of Italy? No.
Certainly not in the kitchens.
Maybe a taste of the Italian sewers.
Okay, here we go.
Um, I always get nervous when the chefs start decorating plates with parsley.
Oops.
Undercooked salmon that's stone-cold in the middle.
Mush.
Van, do this.
Taste the-- the rice for me.
So you got InsipidGluten.
When was that made? I think they made that yesterday.
Ohh.
.
Yesterday? Yeah.
How much is that? $21.
So that's a taste of Italian leftovers for $21.
Ohh.
Want anything else? Uh A sick bag maybe thank you.
Holy .
Why? Why? We're about to get reamed right now.
He said--he hates every single thing on the menu.
He hates everything that he ate.
He said everything is totally, totally disgusting.
You're here at 4:30.
You don't know what I do.
Watch yourself, bro.
You're basically just making yourself look like a bigger jackass when you lie about things, so why don't you just come clean? He's obviously here to help you.
So let Gordon help you.
You have no clue what I do, except when I get here.
You're right.
You're right.
Before you found out he was coming here, who closed your restaurant every night? Ma, stop.
Don't say shush.
Stop--stop what? What's going on back there? He's here to help us! Somebody call the police? What? Why am I lying? I don't understand how I'm lying.
I'm being honest that you're never at your restaurant.
Your son, not mine.
Keith, I'm leaving.
Yes, I am.
I'm leaving right now.
Shut up! During Chef Ramsay's dismal first meal at Café Tavolini Looks like some dog in my shell.
The tension between owner Keith and stepson Van Before you found out he was coming here, who closed your restaurant every night? Stop it! Has erupted into a battle.
Keith, I'm leaving.
And wife and mother Lisa is caught in the crossfire.
I'm leaving right now.
Shut up! What's going on back there? I'm gonna walk out, and I'm gonna leave.
You're not leaving.
Don't say another word.
Then you don't say another word, then.
What's going on? He gets mad because I'm trying to tell him the truth, and he's making me try to look like an idiot in front of you.
You okay? Yes, sir.
What's going on? Oh, no, just a little confrontation.
Why are you lying? He's here to help us! He's not here because the owners run everything perfectly.
And this is why he's here, and this is what needs to change.
And I can't take it.
Hey, come on.
Don't get upset.
Ohh.
What's the matter? I just--it's just-- it's just the same stuff that just constantly goes on.
This business has affected my marriage, totally has affected my family.
I'm totally, like, beside myself.
You okay? I'm sorry about that.
Don't apologize to me.
No, I already apologized to her.
That's your lady.
And I thought, up until now, the food was the biggest problem.
Let me tell you, the menu Was a disgrace.
Hideous.
I-I gotta--I definitely apologize for that.
Okay, I need, uh I need a break.
I'll be back later.
I'm surprised he's even gonna stay here and even deal with us.
He's gonna think we're all crazy.
With a restaurant and a marriage clearly on the line Lisa, let's do a little quick catch-up.
Just me and you? Yeah, just you and I, yeah.
Chef Ramsay knows he needs to dive in quickly and gather as much information about the financials of Café Tavolini.
Help me to get up to speed with where we are in business.
The money is not coming in.
I mean, the numbers are disgusting.
We had a night a couple weeks ago There was $40 in the till.
$40? Wow.
Our house was foreclosed on.
Because of the business? Yeah.
So we've just been declining and just failing.
We can't even take a salary, we could-- Keith walks around-- seriously, that's why he's so stressed out-- he doesn't even have a dollar in his pocket.
And then as soon as he gets here, he'll see one thing that aggravates him, and that's when it starts.
And this is because the cash has dried up? Yep.
How do you get through the day? I mean, .
I don't-- I'm so depressed.
Some days, I just want to hand him divorce papers, because I can't take it.
If the restaurant closes, I can't see our marriage continuing.
You know, it just makes it so difficult.
I mean, I hope you can help us, but is it too overwhelming? Let me have a look.
I need to see everything in action tonight, okay? Okay.
After a day filled with arguments Shut up! Tears and accusations You're never At your restaurant.
Chef Ramsay is back to observe a dinner service.
The kitchen's small.
It's a box.
You cook 70-odd items on the menu from this? Yeah.
Joe, you're stuck in the corner? I don't know.
No, I'm serious.
I know, I It's--it's ridiculous.
Hello.
Hi.
How are you? News of Chef Ramsay's appearance in Connecticut results in a full restaurant.
Right this way, okay, guys? And while customers look to satisfy their appetite Lobster ravioli.
Sure.
Veal caprice.
They aren't the only ones.
Can you order me a dinner? No, I can't do that right now.
I need a minute.
Okay.
When you get a minute, can you order me a, um-- no, don't talk to me right now.
That's not the way it works.
I'm putting my orders in, making sure the customer's happy.
Now she wants to eat.
I can't-- I can't eat now.
Who? Who wants to-- Lisa wants me to order dinner.
Lisa just doesn't get it.
While owner Lisa has to wait to place her order I am starving.
Customers in the dining room Oh, my goodness.
Are quickly receiving their food.
Oh, hey.
Maybe a little too quickly.
And Chef Ramsay wants to know why.
Did you just-- did you-- did you just pull that out of the fridge? Yes, Chef.
What is that? It's chicken.
And why are you cooking it in advance? 'Cause of space.
'Cause of space, time.
Just touch that.
It's .
How many portions you got in there cooked ahead? Show me the tray, please.
That's dryer than the Nevada desert.
These look like they were cooked yesterday.
I mean, they're Solid.
Huh? I mean I mean, I wouldn't even hang that on a Christmas tree.
That chicken, it's already cooked.
It's gonna get cooked again.
Who the would wanna eat this? And he's absolutely right.
Lisa, Keith So I'm trying to get up to speed with the chefs.
Just feel that there.
Solid.
That's for the chicken parm.
They don't make it to order.
Why not? We've always done it that way.
We really didn't know it's a problem.
That's just-- I mean, that's insane.
This sucks.
Despite a fast start How's your meal? We haven't had any yet.
We're waiting, and it's very long.
The disorganized kitchen is now delivering food at a snail's pace.
I'm waiting on a cheese ravioli.
It's getting hot.
Just give it a second.
Bro, come on, dude! It'll be right there, bro.
I'm waiting on 13 and 11.
I've never seen such a dysfunctional kitchen in all my life.
Chris squashed down in the corner.
The chicken reheated.
All these plates have got chips on them.
What's all those tickets on the floor? It's just madness-- I mean, absolute madness.
Where's Lisa? Where's Keith? Serious? People haven't gotten their meals in over 45 minutes.
The kitchen is just a whole mess.
And my mother and Keith were nowhere to be found.
Is mommy and Keith somewhere? They sit in the car for no reason.
Keith and my mother are sitting out in the driveway on a crazy, crazy night.
We can't handle this.
We need help.
Well, you know what? Maybe they should come and worry about the problems that are really happening right now.
Yeah, like how, um-- that the kitchen's a disaster.
The parm, pick it up.
My mother order this? She's gonna sit in the car and eat it? Is this normal when we get busy? I'm embarrassed now.
Why was this ordered under your name? Oh, it's mine.
You're gonna eat it out here? What am I gonna eat it with, my fingers? Here, that's what you want.
You can eat it out here.
Give me a fork.
Stuffed pork chops, primavera white, with penne.
While the two owners dine in the car Where's my bus girl? I got farfalle.
Here's your chicken and sausage.
I have 21 and 22.
Michael does his best to rally the staff and complete dinner service.
Spaghetti and meatball.
Let's get out of here, boys.
Okay, I'm gonna get straight to the point.
You two Have been abusing your restaurant.
Van gets angry.
Michael gets frustrated.
Ricky gets upset.
The owners-- I didn't see you get upset.
I saw you walk outside with your coat, and you were sat in the car.
It's a joke! Keith, help me! I, uh My passion is a little, uh, you know, down.
If you got behind this bar and you got on the floor and you did something to show you care, people see that.
Customers aren't gonna care about your business if you don't give a About it.
And the two of you said it on a million occasions-- walk in the place, "I don't even give a About this place anymore.
I hope it burns.
" Well, you know what? That's what it's doing--burning, right to the ground.
While Lisa's daughter, Joli, eloquently sums up a miserable evening Customers aren't gonna care about your business if you don't give a about it.
And a frustrating performance by her parents Why was this ordered under your name? Oh, it's mine.
You're gonna eat it out here? Chef Ramsay realizes he has to do something drastic, so the following day Oh, my God.
Look at the restaurant.
He gives Keith and Lisa a dose of shock therapy.
What theWhat is that? "Out of business, closed," plastered against the whole side of the building.
And, uh, I just can't believe it.
What does this mean? We can't even get in.
What's going on? Well, I wish I could say good morning, 'cause it's not a good morning.
Don't bother crossing the line.
You're shut down.
You're out of business.
Keith It's up.
I mean, I just-- this is not what I wanted.
There's too much money invested in this place.
This is not good.
I wrote you a letter last night.
Can you read it? "Dear Gordon, "I want you to know that you have touched home "with your perception of Keith and I.
"We are guilty of negligence "and irresponsibility on our part.
"Keith and I have let our staff "and customers down due to a lack "of our participation at the restaurant.
"Keith and I were oblivious to so much "before you spoke to us tonight.
We were in denial.
" "We were in denial of all of our faults.
"Our plea to you is not to give up hope on us.
"Keith and I are willing to make "drastic changes in our lives to save our restaurant.
"Unfortunately, we need the guidance to be able to turn this place around for the best.
" "You have our full commitment from Keith and I "that we will work as hard as we can "to make the changes.
"I want to thank you from the bottom of my heart "for coming to Café Tavolini and opening up our eyes.
" This is exactly what I needed to hear.
I'm not giving up.
This is a wake-up call.
You're not closed today.
But this will be the result if we don't start now, and I mean now.
Today we start the comeback.
And I need both of you to be committed.
Okay.
I hear you.
I hear you loud and clear.
Let's get inside.
Owners Keith and Lisa have convinced Chef Ramsay that they are now committed to the restaurant.
But Chef Ramsay is not the only one that needs convincing.
Keith and Lisa Address your team.
I just wanted to apologize to the staff for our negligence, giving up on something which I know is everybody's livelihood here.
I love you guys for being here.
You've been with us since day one.
And if you really didn't care about us, you would never be here.
And I really appreciate it, and I do want to get it to a better point.
If it wasn't for you guys, I don't know what I would do, 'cause you guys really are a great staff, and you really have stuck by us.
And it's our fault, because we just-- just gave up, because we just couldn't handle the pressure.
I realize that I need to be more hands-on.
It's gonna be a personal goal of mine to, you know, work at it.
I think Keith and my mom are definitely, uh, sincere about what's going on.
I think it's definitely an eye-opener for them.
Everything here in the last five years has been negative.
So it was definitely a breath of fresh air.
For tonight's dinner service, Chef Ramsay institutes some major changes.
We have to stand out from the competition.
So we need to do something that no one else is doing.
A family-style menu that features a tuscan bean soup, porchetta with roasted vegetables, and olive-oil cake.
A menu family style has to show convenience for the kitchen, and the customers will help themselves.
Service becomes a lot more efficient.
And the kitchen gets out of the weeds.
It is a very small kitchen.
Family-style dining should help that kitchen run more smoothly.
And for the first time The two owners are hands-on and working tonight! Owners Keith and Lisa will have active roles in their restaurant.
Lisa, you're gonna roll your sleeves up tonight.
You're serving.
There you go.
But I haven't been a server before.
You are gonna be a server tonight.
Keith! I want you physically on the floor.
What are you good at doing? I could make up a cocktail, and I could promote it.
Good.
I like that.
I've never served before, and it's gonna be a little bit scary.
I didn't see that coming at all.
Okay, let's go.
We're opening in eight minutes.
Yeah, let's go! Coming up Table 21, please.
It's a dinner service from hell.
Where's our food? Get a Grip.
Keith and Lisa may be finally doing some work Would you like another beer? But that doesn't mean this restaurant is truly united.
Five's meal! Can Tavolini rebound and recover? Keith, get behind the line and get them together! Or is it simply a lost cause? Close that door! That's coming up on Kitchen Nightmares.
There's definitely a new energy in the restaurant tonight.
When I order it in the computer, am I hitting two-- that means a party of two? Go over there, and I'll show you real quick.
And both owners are optimistic What are you gonna do? Uh, pomegranate bellini.
That sounds amazing.
And so is Chef Ramsay.
A pomegranate bellini.
I don't know what's in store for tonight, but I know that I'm definitely gonna hit up the Church down the road and pray before I go on the floor.
We're offering a family style tonight.
You guys make a decision.
And I'll be back in a few.
Thank you.
Pomegranate bellini would be our special dinner drink.
We should get a round of those.
Keith has wanted an active role.
I just don't think he actually knew that he was able to do that.
Is this your creation? This is delicious.
Oh, good.
Thank you.
Eight in a flash.
Eight what? Eight bellinis.
Okay, good.
Lisa, service.
All right.
Yeah, that looks good.
Would you like another beer? Yes, please.
Okay.
I'm so proud of you.
You're doing such a nice job, Lisa.
Being a server, it actually felt good.
Doesn't it smell delicious? Would you like some fresh, uh, pepper? Yeah.
To hear firsthand comments about the food, it was exciting.
It's so nice to see you being involved.
It brings you closer, not just to the customers, but to your team.
With the owners and staff hard at work Van, table 12.
Here we go.
The service is off to a good start.
And the diners love the family-style specials.
These are awesome.
But the customers who ordered from the regular menu Are having a completely different experience.
Where's our food? Did you go family style, or did you go off the menu? Should we have gone family style? Family style, it seems to be coming out faster.
Everybody okay? Your tables are good? No, they're not all right.
Michael, I'm waiting on 32.
Can I get table 21, please? They've been waiting for an hour and a half.
I'm waiting, I'm waiting.
Right now I'm waiting on a flight out of here.
Let's complete the table and see if we can get our together.
Look at all those tickets.
God almighty.
This is crazy.
Everybody, come here! Come here, you.
Come here.
You guys have to seriously get a grip.
And, Lisa, Keith Yeah? You can't run a restaurant with a 70-item menu from this kitchen.
If I was the owner, I would want to look after every single person that hasn't gotten their meal.
Say, "hey, can I get you guys a dessert? Can I get you guys a drink? I'm sorry.
" My mother was just walking around aimlessly, and Keith wasn't doing anything.
They just really showed no ownership skills tonight.
Look at Keith, slopping like that.
Look, look, look, look.
I mean, honestly.
What's the matter with him? Sorry, guys.
I know it's hectic, but I'm just gonna be right back in.
It's a nightmare.
I didn't know what to do.
I was just too embarrassed to even go up to any tables and to apologize.
I just kind of zoned out and couldn't do anything.
Where's Keith? He's not out at the liquor store for a hot dog.
Where is he? While Keith and Lisa fail to tackle tonight's problems Ricky needs a meatball platter for four--I need it now! A leader has emerged in the kitchen.
You got it.
Michael steps up and does his best to push orders out.
Spaghetti and meatballs, Chris.
Thank you.
Spaghetti and meatballs.
Take it.
After that's, what next? Come on.
The stuffed pork chop, a chicken parm, mediterraneo, and a meatball platter, porchetta, meatballs And as a result, the remaining ala carte orders start hitting the tables.
This is your final table here.
Fettuccine mediterraneo.
Thanks for comin'.
Come back and see us.
Okay.
First, let me start with the positive.
The family-style menu came out quicker, and it satisfied the customers.
Considering the size of the kitchen, it's clearly the direction this restaurant needs to start moving towards.
But we have a long way to go.
Lisa Keith.
Joli Describe Keith's performance tonight.
I thought, in the beginning, Keith had a lot of, uh, good energy.
I do have to say, when hit the fan, you kind of disappeared.
Keith, please.
That stuff-- that should not happen.
Oh, God.
Keith, you've got to understand It's your business.
Never, ever feel agitated, nervous about working inside your business! There's gonna be a big change tomorrow.
We're gonna relaunch this restaurant.
But, Lisa and Keith, relaunch yourselves.
And if you're not gonna do that, then close that door! It may have been a rough dinner service Look at all those tickets.
God almighty.
This is crazy.
But the new commitment of Lisa and Keith You're doing such a nice job, Lisa.
Was just enough to convince Chef Ramsay to go ahead with his plan of giving Tavolini a much-needed makeover.
Good morning.
Good morning, Chef.
How's everybody feeling? Nervous.
Look at this.
My hand is shaking.
Okay, today We relaunch your restaurant.
On the count of three One Are you crying, li? I'm already crying.
Two Oh, my God! And Three! Wow.
Oh, my God.
Whoo-hoo! Amazing! It's really gorgeous.
Oh, my God.
Welcome to new Tavolini.
Oh, my lord.
ModernElegant Unbelievable.
Beautiful.
It really is emotional.
Gordon's brought some energy back to a place that was really, really lacking.
We've warmed up the dining rooms with a nice, fresh champagne-- wonderful color.
It's really gorgeous.
A textured art wall-- stunning.
Look at your tables.
New plates without any chips in there.
These are beautiful.
Beautiful, huh? Whoa! Come on, Van.
What do you think? It's a new restaurant.
It's gorgeous.
Just a complete makeover.
It's a home run.
It's amazing.
Thank you.
Isn't that lovely? It's amazing.
Yes.
Okay, there's more.
I want you to come through to the kitchen now-- come in.
Right.
Look at the space! Oh, my God, this kitchen looks huge! Wow.
Come in! There's more space down here as well! Come in! Come in, come in, come in.
A proper kitchen that's been de-cluttered.
I didn't think we could do this in here.
Michael, how does it feel? It feels amazing, Chef.
Yeah? Yeah, it really does.
I'm gonna look forward to working in there.
It's gonna be a breath of fresh air.
Okay, come outside-- one more thing.
There you go.
Oh, my God! Tavolini.
"Family style dining.
" Oh, my God! A complete new identity.
I'm very, very happy.
It was so refreshing and so new and so different, so exciting, that you just really want to just get to work and show it off to everybody.
That's your family up there.
Family-style dining, yes? That's exactly right.
Come in.
Welcome to Tavolini's new, exciting menu.
Entrees-- herb-roasted chicken, roasted with lemon, thyme, and garlic.
Branzino, a sort of striped sea bass.
Beautifully pan-roasted, served with fennel and lemon.
Real classic Italian, a stunning osso buco, veal demi-glace and gremolata-- so delicious.
Everything is available family style and ala carte.
I want to sit down and have dinner here.
Get some forks and start tasting.
That sauce is Oh, my goodness.
I love it.
This is gonna be such the talk of the town.
People are definitely gonna want to come here and eat, because the food is just amazing.
With Café Tavolini ready for relaunch Hi.
Welcome.
Your server will explain the new menu to you.
And Chef Ramsay's new menu in place It's an individual portion or a family portion.
So you can get a couple of different things.
Oh, yeah! It's really cool.
It's time for Keith and Lisa to show that they are capable of leading and managing their restaurant.
Folks Welcome to Tavolini.
How are you? Good, how are you? I'll be boppin' around tonight, making sure everything's fine.
Thank you for coming in.
Tonight I need to give my all to try to make this restaurant a success.
But I'm just nervous .
Branzino is the-- uh, it's the roasted Um I don't know what that is.
Look at that.
What are you doing? Branzino.
Yeah.
The branzino is what? It's pork? Fish.
That's the fish.
That's right.
Well, actually, it's a-- it's--it's similar to-- it's a fish dish.
Ohh.
Tail on, head off.
It's a little similar to a, um-- it's a white fish.
It's a white fish? Yes.
Very good.
Yes.
Michael, we got a tuscan soup, cauliflower, mushroom polenta.
Excellent.
These first eight, nine tables are crucial, yes? Yes.
Talk together, yes? It's a half hour into dinner service Table six in the window.
And the kitchen, led by Michael, is humming.
For this table right now, I just need a crostini and a calamari.
Nice, nice, nice.
Lovely.
Enjoy.
Yummy.
It's good? Mm-hmm.
Yeah.
And it appears as though everyone is loving the new Tavolini experience.
Really, really exciting.
I'm glad you're excited.
My heart has not stopped.
Okay, good.
Let's keep it that way.
Half an hour into service.
Keep it going, yes? Everything's going really, really well.
It reminded me of five years ago when we first opened-- we had this vibe, and I always wanted to be here when it was busy.
Keith, what's the overall consensus? Are they happy? Are they enjoying it? So far, so good.
It's now an hour into service, and Tavolini's new appetizers are a hit.
I loved it.
But back in the kitchen I got two tuscan beans comin' for you as well with the two mussels, Danny.
What two mussels? The smooth-running machine has now hit a major speed bump.
You're plating two mussels right now.
And the dinner service is about to crumble.
Michael, what--this is my calamari, right? Is that right? Is this Lisa's table, Dan? No, this is Van's table coming! See this is-- I'm getting a little lost.
Dan, you gotta tell me what you're giving me.
Mike, you got tickets over there too! Talk to me, Michael.
What's coming next? I'm a little With the tickets for some reason.
There's another disaster in the kitchen.
It's a big cluster .
Nobody knows what's going on anymore.
It's so much , it's not even funny! Mushrooms, please.
Where's my mushroom polenta? Mushroom polenta's coming right now! Danny, how long for the polenta? For the polenta, we're using this right here.
I know how to Cook it, but how long? You just hold on one second.
Come on, guys.
The kitchen is just a whole mess.
Michael What? Michael what? Five's meal! Have they gotten anything yet? No.
It's like the worst thing you could ever ask for.
Come on, man.
It's two hours into dinner service, and the confusion in the kitchen It's so much , it's not even funny.
Is putting a successful relaunch in jeopardy.
I'm a little with the tickets for some reason.
Where's Keith? And Chef Ramsay knows that there is no better time than now for these formerly passive owners to step up.
Keith! Yes, sir? You know this is not right.
I--without a doubt.
Get it together, please.
Absolutely.
Yeah, come on, then.
Chef Ramsay lit a fire under my butt.
Keith, I need you now to pull this back.
I realized that I needed to get my hands dirty to make this thing a success.
So what-- so what should we do now? You gotta persevere, guys.
Gotta persevere.
Keith, get behind the line and get them together! Okay, what we gotta do is try to work together as a team.
It's gonna take a minute, but we have to focus here.
Yes, sir.
All right, baby.
Let's do this! Look, we're going with Lisa's table, then we're going with Van! With Keith and Lisa now actively supporting their team Guys, everything looks fabulous.
The kitchen somehow manages to recover Table ten is what I'm picking up.
Calamari and a roasted chicken, right? That's it.
Here, Michael.
Thanks, pal.
And pushes out the remainder of the dishes This is table 15 for Lisa.
That looks good.
Looks very good.
To very content customers.
Wow.
That is absolutely amazing.
That's it.
That's done.
That's gone.
Perfect, bro.
We're beautiful.
Guys, I'm really, really proud of you you guys are a really amazing team.
Thank you, boss.
If we can have Tavolini be successful like tonight, I think everything will-- will work itself out.
And our marriage will have a chance to be successful too.
Have a great night.
Everything was wonderful.
I appreciate that.
That makes my night.
Thank you.
Okay, tonight We were teetering on disaster.
But it's not how start, it's how you finish your service.
Lisa and Keith You did a bloody good job.
Well done.
You all did a good job.
Thank you, Chef.
I think we have a lot of work still ahead of us.
Um, I think tonight was just a stepping stone.
Absolutely right! Lisa, Keith You've been given a second chance.
This restaurant needs you, not just the dining room, but the kitchen.
Yes, absolutely.
Keith Loud and clear, Chef.
Loud and clear.
I think that Gordon's motivation brought some positive energy back to a place that was really, really lacking anything positive.
Lisa, I can't do any more.
I come back and that front door is boarded up, I'm gonna be so upset.
It won't be.
Look after your family.
Keep it going.
Take care.
Okay.
It is a little scary that Gordon is leaving.
You know, we have a long way ahead of us now.
And we have to really, you know, just get to work.
Don't you stop.
Okay? Yeah, keep it going.
We have such a foundation to work from, but with our family problems, with the restaurant issues all in one, it needs to start from the bottom up, and I think we need to start from a clean slate to, uh, you know, be successful.
Unbelievable.
I'm actually shocked that this has ended on a positive note.
And who would have thought that a family being ripped apart has been saved by family-style dining? That's exactly what happened here at Tavolini.
Finally A taste of Italy.
Grazie.
In the weeks that followed Yo, you find it a little funny that they're outside arguing right now? Keith and Lisa struggled with their new roles as leaders.
It's too much for me.
And didn't commit to the restaurant the way Chef Ramsay had hoped.
I need to have a puff of my cigar.
In addition, a rocky marriage that was moving in the right direction is now over.
What is going on here? Okay, do me a favor.
I'd advise you to zip it up.
Keith and Lisa have separated.
And the future of Tavolini is uncertain.
The doors are now closed, and one wonders if they will ever open again.
This place is pathetic.
Want anything else? Ohh.
A sick bag maybe.
And to make matters worse, Chef Ramsay finds himself in the middle of a family war.
He's here to help us.
Don't let me elbow you.
Keith and Lisa Restivo may own the restaurant, but they are certainly not running it.
Customers aren't gonna care about your business if you don't give a About it.
Fed up with their dying business I don't even want to come here tonight.
It's a nightmare.
They are now the epitome of absentee owners.
Where's Lisa? Where's Keith? How much more can I do? Without any leadership, this restaurant is completely dysfunctional.
It's a joke! And it's placing a heavy burden on Lisa's son and daughter.
I'm being honest--that you're never at your restaurant.
Who closed your restaurant every night? With Cafe Tavolini serving as the family battleground I don't understand how I'm lying.
I can't take it.
Shut up! There's more than just the business that's on the line.
I just want to hand him divorce papers.
Can Chef Ramsay pull this dysfunctional restaurant together? I can't help owners that can't help themselves.
Or is this eatery beyond saving? Close that door! It's confusion in Connecticut You're out of business.
Tonight on Kitchen Nightmares.
Bridgeport, Connecticut-- an industrial city on the Connecticut coast, only an hour north of Manhattan.
Nestled in a quaint neighborhood called Black Rock is Café Tavolini.
Owners Keith and Lisa Restivo bought a successful Italian restaurant on a whim, having never worked in the business before.
Lisa and I were driving past this building, and there was a "for rent" sign on it.
We didn't know the restaurant business.
I'm a hairdresser by trade, and Keith owned liquor stores.
We had no clue.
Nice to see you.
How are you, honey? When the place opened up, it was mobbed.
Doing great numbers.
Everybody was happy.
Is your steak cooked all right? It's perfect.
We were the newest restaurant around, and we were definitely riding the wave of success.
Now you walk in here on a Saturday night, you'd think that it's like a old western movie, like things are rolling by.
I don't even want to come here tonight.
Our business started to turn negative.
We started to turn negative with it also.
This place is really driving me crazy.
My mother and Keith do not care.
The two of them hate being here.
Oh, my God.
Michael, I hate to bother you.
Do you have my car keys, by chance? I try to oversee the full operation of the restaurant.
I don't really know what Keith does here--I really don't.
Don't tell me to clean.
Um Um He'll act like he's the boss.
He says, "I'm busy, I'm busy.
I gotta go, I gotta go.
" But what are you so busy with? You don't do anything all day.
You sleep till 2:00.
You come here, you blow the patio, and then you sit home all day.
Come here.
You lay down here too.
I wish I had your life.
Why aren't the lights on in the restaurant at 5:30 at night? What frustrates me is the lack of management, period.
You know, he'll sit at home and stare at the surveillance camera, and he basically nitpicks.
Why is everybody sitting down here? If you have this much money into a place, why aren't you there when the place isn't working? The numbers are just ridiculous.
And I cannot pay bills with no money.
We're probably in debt $350,000.
This is what's gonna have to happen.
I don't want to talk about it anymore.
Our marriage is at a brink, because we fight constantly.
Fighting and fighting and fighting is not gonna get anyone anywhere.
We need Chef Ramsay's help, because we are at the end of our ropes.
If things don't change, I don't know what is gonna happen.
If they don't take Gordon's advice, the marriage is gonna fail, and the restaurant's gonna fail.
Café Tavolini.
Chef Ramsay is aware that Café Tavolini has its issues Taste of Italy.
But before he can step in the door to explore Hi, Gordon.
There is one family member who can't wait to unload.
How are you? Nice to meet you.
Van Cotto.
Can I talk to you for a quick second before we go in? Now? Yeah.
Jump in.
Jump in.
I wanted to meet up with Chef Ramsay, because I wanted to tell him every little bit of dirt.
You obviously got something important to tell me.
Yeah.
First of all It's a family business, right? Yeah, family run.
And it's your mum and dad who owns it.
My mother and my stepfather, yes.
Mum and stepfather.
And--are they in there? Yes, he is in there.
I just wanted to let you know that the only reason why he's there today is 'cause he found out that you were coming there.
So he's not hands-on? No, he'd be in bed right now, actually, if you weren't coming.
You're kidding me.
He's lost.
Uhh! He needs your help.
And what does mum do? She just basically doesn't wanna be there.
He blames her for everything for not being successful.
It's always her fault.
Van, thanks for the heads-up.
Let's just keep this, um, between us.
Take care, bud.
Take it easy.
Thanks, .
Ah.
Ah, it's freezing.
Hi.
How are you? Hey, Mr.
Ramsay.
How are you? Gordon, please.
Good to see you.
And so your first name is Uh, Keith Restivo.
Keith.
Manager? Owner? Owner, yes Hi.
Along with my wife Lisa.
Hi.
Lisa.
Lisa, good to see you.
So husband-and-wife team.
Yes.
Any other members of the family working in the restaurant? Yes, they do.
My son, Van.
Okay.
And my daughter, Joli.
So restaurant's open how many days a week? Seven days a week.
Seven, and you're here-- I'm here almost every day.
I actually don't work during the day.
Hello.
And this is This is Van.
Nice to meet you.
Okay, you do Yeah, work here.
Waiter.
Now, how many times a week are you here? Four to five.
Four to five.
So you're here six days a week.
You're here nights only.
And you're here four days a week.
Well, four, zero, zero.
Lisa, Keith, you're gonna have to help me out here.
Hold on, mate.
When you're not here, I'm here.
It just--I'm just-- we're here-- I'm just a little bit confused.
First of all, it's six days a week.
Now it's no days a week.
I'm just He's scared.
Why do I gotta lie to him? You're not lying.
But I'm telling you the truth.
You just said I'm not lying, so you need to know.
But you're-- he's here to help.
He needs to know the truth.
What don't you understand? But he is here-- okay.
Okay, um, the more I get up to speed from all of you, the quicker I can look at the scenario.
I just want the truth and nothing but the truth.
That just helps me tenfold.
Okay, uh, right.
Where should I sit? Where, uh--yeah? Thank you.
Let's eat, yeah? Okay.
Talk about throwing me under the bus.
I haven't even sat down, and it starts.
Why, what happened? Wow, huge menu.
Ready or? Uh, yes.
Let's start with grandma's pan-fried meatballs served over a house salad Okay.
And then the salmon, pan-roasted slowly Okay.
And the clams.
Oh, the stuffed clams.
No problem.
Thank you.
Hi.
How are you? Good to see you.
Rick.
Rick.
Nice to meet you.
And what do you do? You're the Bartender/server.
Bartender/server.
And what's wrong with the restaurant? Um, lack of management.
Lack of management.
Owner's not here very much.
What are you gonna do? I have to pick some liquor up.
Can I have a quick word with Keith, please? Yeah.
Thank you.
Where's Keith? He left.
Go get him.
Hurry up.
What a surprise.
Oh, he left.
Keith is not here on a regular basis.
Gordon wanted to talk to Keith.
Where is he? He left.
I could go two or three days without seeing Keith.
He doesn't have the concept of priorities of what needs to be done to make this restaurant work.
Why don't you go over there and say he had to leave-- go over on his behalf and say he had to leave to get some products for the restaurant.
He should have did that earlier.
Excuse me, Gordon.
Um, Keith left.
He had to go run, um, up to the store to get--pick up our liquor order.
Oh.
He didn't know that you wanted to see him.
Is he fed up with this? He's fed up with everything.
So when he comes in and he sees one thing wrong, he gets all twisted, and he jumps in the car, and he leaves.
Thank you, Lisa.
Hmm.
A meatball salad, a stuffed clam.
Those are nothin'.
As fast as you can, Michael.
I was a server at Café Tavolini.
I recently moved into the kitchen Make sure you get cheese on there, please.
Which was, uh, lagging quite a bit.
Oh.
.
Meatball salad.
Meatball salad.
Fresh ground pepper? Uh, no, I'm fine.
Thank you.
Grandma's meatballs.
Look at that.
Right now, that's an insult to grandmothers.
That's a mess.
Gross.
How is it? Big, soggy, dirty pool of juice and crap underneath there-- dreadful.
Thank you.
What'd he say about the meatballs? He said that it was-- it was dreadful, that it was swimming in sauce.
Ugh.
That was eerie.
What's happening? I don't know.
Did he like the meatballs? He said that that meatballs' horrible, crumbled.
Wanna put 'em in the oven or microwave 'em? Ay-yi-yi.
Stuffed clams--the come out of the microwave? Yeah.
What's that? Stuffed clams.
Stuffed clams.
Thank you.
Look at the size of them.
It looks like some dog in my shell.
Where's the clam? Oh, no.
How's the stuffed clams? But where's the clam? It's gotta be mixed in there, no? It's mush, but where are the clams? I don't see it either.
Taste that, please.
I was, like, a little scared to eat off his plate, because I thought he was gonna stab me with the fork if I, like, told him it was good.
I just taste bread crumbs.
Has that been microwaved? I mean, it tastes like a stuffing that you'd stick in the end of a turkey.
I'll take it out of your way.
My God.
He said that there's no clams in this.
He said that this tastes like a stuffing out of a turkey.
Those stuffed clams are garbage anyway.
Keith, he hates our food.
He said that the stuffing in the stuffed clams tasted like it should be from like the of a turkey or something.
Don't you dare blame me for anything like that, okay? Can I have that salmon? Coming right now.
Taste of Italy? No.
Certainly not in the kitchens.
Maybe a taste of the Italian sewers.
Okay, here we go.
Um, I always get nervous when the chefs start decorating plates with parsley.
Oops.
Undercooked salmon that's stone-cold in the middle.
Mush.
Van, do this.
Taste the-- the rice for me.
So you got InsipidGluten.
When was that made? I think they made that yesterday.
Ohh.
.
Yesterday? Yeah.
How much is that? $21.
So that's a taste of Italian leftovers for $21.
Ohh.
Want anything else? Uh A sick bag maybe thank you.
Holy .
Why? Why? We're about to get reamed right now.
He said--he hates every single thing on the menu.
He hates everything that he ate.
He said everything is totally, totally disgusting.
You're here at 4:30.
You don't know what I do.
Watch yourself, bro.
You're basically just making yourself look like a bigger jackass when you lie about things, so why don't you just come clean? He's obviously here to help you.
So let Gordon help you.
You have no clue what I do, except when I get here.
You're right.
You're right.
Before you found out he was coming here, who closed your restaurant every night? Ma, stop.
Don't say shush.
Stop--stop what? What's going on back there? He's here to help us! Somebody call the police? What? Why am I lying? I don't understand how I'm lying.
I'm being honest that you're never at your restaurant.
Your son, not mine.
Keith, I'm leaving.
Yes, I am.
I'm leaving right now.
Shut up! During Chef Ramsay's dismal first meal at Café Tavolini Looks like some dog in my shell.
The tension between owner Keith and stepson Van Before you found out he was coming here, who closed your restaurant every night? Stop it! Has erupted into a battle.
Keith, I'm leaving.
And wife and mother Lisa is caught in the crossfire.
I'm leaving right now.
Shut up! What's going on back there? I'm gonna walk out, and I'm gonna leave.
You're not leaving.
Don't say another word.
Then you don't say another word, then.
What's going on? He gets mad because I'm trying to tell him the truth, and he's making me try to look like an idiot in front of you.
You okay? Yes, sir.
What's going on? Oh, no, just a little confrontation.
Why are you lying? He's here to help us! He's not here because the owners run everything perfectly.
And this is why he's here, and this is what needs to change.
And I can't take it.
Hey, come on.
Don't get upset.
Ohh.
What's the matter? I just--it's just-- it's just the same stuff that just constantly goes on.
This business has affected my marriage, totally has affected my family.
I'm totally, like, beside myself.
You okay? I'm sorry about that.
Don't apologize to me.
No, I already apologized to her.
That's your lady.
And I thought, up until now, the food was the biggest problem.
Let me tell you, the menu Was a disgrace.
Hideous.
I-I gotta--I definitely apologize for that.
Okay, I need, uh I need a break.
I'll be back later.
I'm surprised he's even gonna stay here and even deal with us.
He's gonna think we're all crazy.
With a restaurant and a marriage clearly on the line Lisa, let's do a little quick catch-up.
Just me and you? Yeah, just you and I, yeah.
Chef Ramsay knows he needs to dive in quickly and gather as much information about the financials of Café Tavolini.
Help me to get up to speed with where we are in business.
The money is not coming in.
I mean, the numbers are disgusting.
We had a night a couple weeks ago There was $40 in the till.
$40? Wow.
Our house was foreclosed on.
Because of the business? Yeah.
So we've just been declining and just failing.
We can't even take a salary, we could-- Keith walks around-- seriously, that's why he's so stressed out-- he doesn't even have a dollar in his pocket.
And then as soon as he gets here, he'll see one thing that aggravates him, and that's when it starts.
And this is because the cash has dried up? Yep.
How do you get through the day? I mean, .
I don't-- I'm so depressed.
Some days, I just want to hand him divorce papers, because I can't take it.
If the restaurant closes, I can't see our marriage continuing.
You know, it just makes it so difficult.
I mean, I hope you can help us, but is it too overwhelming? Let me have a look.
I need to see everything in action tonight, okay? Okay.
After a day filled with arguments Shut up! Tears and accusations You're never At your restaurant.
Chef Ramsay is back to observe a dinner service.
The kitchen's small.
It's a box.
You cook 70-odd items on the menu from this? Yeah.
Joe, you're stuck in the corner? I don't know.
No, I'm serious.
I know, I It's--it's ridiculous.
Hello.
Hi.
How are you? News of Chef Ramsay's appearance in Connecticut results in a full restaurant.
Right this way, okay, guys? And while customers look to satisfy their appetite Lobster ravioli.
Sure.
Veal caprice.
They aren't the only ones.
Can you order me a dinner? No, I can't do that right now.
I need a minute.
Okay.
When you get a minute, can you order me a, um-- no, don't talk to me right now.
That's not the way it works.
I'm putting my orders in, making sure the customer's happy.
Now she wants to eat.
I can't-- I can't eat now.
Who? Who wants to-- Lisa wants me to order dinner.
Lisa just doesn't get it.
While owner Lisa has to wait to place her order I am starving.
Customers in the dining room Oh, my goodness.
Are quickly receiving their food.
Oh, hey.
Maybe a little too quickly.
And Chef Ramsay wants to know why.
Did you just-- did you-- did you just pull that out of the fridge? Yes, Chef.
What is that? It's chicken.
And why are you cooking it in advance? 'Cause of space.
'Cause of space, time.
Just touch that.
It's .
How many portions you got in there cooked ahead? Show me the tray, please.
That's dryer than the Nevada desert.
These look like they were cooked yesterday.
I mean, they're Solid.
Huh? I mean I mean, I wouldn't even hang that on a Christmas tree.
That chicken, it's already cooked.
It's gonna get cooked again.
Who the would wanna eat this? And he's absolutely right.
Lisa, Keith So I'm trying to get up to speed with the chefs.
Just feel that there.
Solid.
That's for the chicken parm.
They don't make it to order.
Why not? We've always done it that way.
We really didn't know it's a problem.
That's just-- I mean, that's insane.
This sucks.
Despite a fast start How's your meal? We haven't had any yet.
We're waiting, and it's very long.
The disorganized kitchen is now delivering food at a snail's pace.
I'm waiting on a cheese ravioli.
It's getting hot.
Just give it a second.
Bro, come on, dude! It'll be right there, bro.
I'm waiting on 13 and 11.
I've never seen such a dysfunctional kitchen in all my life.
Chris squashed down in the corner.
The chicken reheated.
All these plates have got chips on them.
What's all those tickets on the floor? It's just madness-- I mean, absolute madness.
Where's Lisa? Where's Keith? Serious? People haven't gotten their meals in over 45 minutes.
The kitchen is just a whole mess.
And my mother and Keith were nowhere to be found.
Is mommy and Keith somewhere? They sit in the car for no reason.
Keith and my mother are sitting out in the driveway on a crazy, crazy night.
We can't handle this.
We need help.
Well, you know what? Maybe they should come and worry about the problems that are really happening right now.
Yeah, like how, um-- that the kitchen's a disaster.
The parm, pick it up.
My mother order this? She's gonna sit in the car and eat it? Is this normal when we get busy? I'm embarrassed now.
Why was this ordered under your name? Oh, it's mine.
You're gonna eat it out here? What am I gonna eat it with, my fingers? Here, that's what you want.
You can eat it out here.
Give me a fork.
Stuffed pork chops, primavera white, with penne.
While the two owners dine in the car Where's my bus girl? I got farfalle.
Here's your chicken and sausage.
I have 21 and 22.
Michael does his best to rally the staff and complete dinner service.
Spaghetti and meatball.
Let's get out of here, boys.
Okay, I'm gonna get straight to the point.
You two Have been abusing your restaurant.
Van gets angry.
Michael gets frustrated.
Ricky gets upset.
The owners-- I didn't see you get upset.
I saw you walk outside with your coat, and you were sat in the car.
It's a joke! Keith, help me! I, uh My passion is a little, uh, you know, down.
If you got behind this bar and you got on the floor and you did something to show you care, people see that.
Customers aren't gonna care about your business if you don't give a About it.
And the two of you said it on a million occasions-- walk in the place, "I don't even give a About this place anymore.
I hope it burns.
" Well, you know what? That's what it's doing--burning, right to the ground.
While Lisa's daughter, Joli, eloquently sums up a miserable evening Customers aren't gonna care about your business if you don't give a about it.
And a frustrating performance by her parents Why was this ordered under your name? Oh, it's mine.
You're gonna eat it out here? Chef Ramsay realizes he has to do something drastic, so the following day Oh, my God.
Look at the restaurant.
He gives Keith and Lisa a dose of shock therapy.
What theWhat is that? "Out of business, closed," plastered against the whole side of the building.
And, uh, I just can't believe it.
What does this mean? We can't even get in.
What's going on? Well, I wish I could say good morning, 'cause it's not a good morning.
Don't bother crossing the line.
You're shut down.
You're out of business.
Keith It's up.
I mean, I just-- this is not what I wanted.
There's too much money invested in this place.
This is not good.
I wrote you a letter last night.
Can you read it? "Dear Gordon, "I want you to know that you have touched home "with your perception of Keith and I.
"We are guilty of negligence "and irresponsibility on our part.
"Keith and I have let our staff "and customers down due to a lack "of our participation at the restaurant.
"Keith and I were oblivious to so much "before you spoke to us tonight.
We were in denial.
" "We were in denial of all of our faults.
"Our plea to you is not to give up hope on us.
"Keith and I are willing to make "drastic changes in our lives to save our restaurant.
"Unfortunately, we need the guidance to be able to turn this place around for the best.
" "You have our full commitment from Keith and I "that we will work as hard as we can "to make the changes.
"I want to thank you from the bottom of my heart "for coming to Café Tavolini and opening up our eyes.
" This is exactly what I needed to hear.
I'm not giving up.
This is a wake-up call.
You're not closed today.
But this will be the result if we don't start now, and I mean now.
Today we start the comeback.
And I need both of you to be committed.
Okay.
I hear you.
I hear you loud and clear.
Let's get inside.
Owners Keith and Lisa have convinced Chef Ramsay that they are now committed to the restaurant.
But Chef Ramsay is not the only one that needs convincing.
Keith and Lisa Address your team.
I just wanted to apologize to the staff for our negligence, giving up on something which I know is everybody's livelihood here.
I love you guys for being here.
You've been with us since day one.
And if you really didn't care about us, you would never be here.
And I really appreciate it, and I do want to get it to a better point.
If it wasn't for you guys, I don't know what I would do, 'cause you guys really are a great staff, and you really have stuck by us.
And it's our fault, because we just-- just gave up, because we just couldn't handle the pressure.
I realize that I need to be more hands-on.
It's gonna be a personal goal of mine to, you know, work at it.
I think Keith and my mom are definitely, uh, sincere about what's going on.
I think it's definitely an eye-opener for them.
Everything here in the last five years has been negative.
So it was definitely a breath of fresh air.
For tonight's dinner service, Chef Ramsay institutes some major changes.
We have to stand out from the competition.
So we need to do something that no one else is doing.
A family-style menu that features a tuscan bean soup, porchetta with roasted vegetables, and olive-oil cake.
A menu family style has to show convenience for the kitchen, and the customers will help themselves.
Service becomes a lot more efficient.
And the kitchen gets out of the weeds.
It is a very small kitchen.
Family-style dining should help that kitchen run more smoothly.
And for the first time The two owners are hands-on and working tonight! Owners Keith and Lisa will have active roles in their restaurant.
Lisa, you're gonna roll your sleeves up tonight.
You're serving.
There you go.
But I haven't been a server before.
You are gonna be a server tonight.
Keith! I want you physically on the floor.
What are you good at doing? I could make up a cocktail, and I could promote it.
Good.
I like that.
I've never served before, and it's gonna be a little bit scary.
I didn't see that coming at all.
Okay, let's go.
We're opening in eight minutes.
Yeah, let's go! Coming up Table 21, please.
It's a dinner service from hell.
Where's our food? Get a Grip.
Keith and Lisa may be finally doing some work Would you like another beer? But that doesn't mean this restaurant is truly united.
Five's meal! Can Tavolini rebound and recover? Keith, get behind the line and get them together! Or is it simply a lost cause? Close that door! That's coming up on Kitchen Nightmares.
There's definitely a new energy in the restaurant tonight.
When I order it in the computer, am I hitting two-- that means a party of two? Go over there, and I'll show you real quick.
And both owners are optimistic What are you gonna do? Uh, pomegranate bellini.
That sounds amazing.
And so is Chef Ramsay.
A pomegranate bellini.
I don't know what's in store for tonight, but I know that I'm definitely gonna hit up the Church down the road and pray before I go on the floor.
We're offering a family style tonight.
You guys make a decision.
And I'll be back in a few.
Thank you.
Pomegranate bellini would be our special dinner drink.
We should get a round of those.
Keith has wanted an active role.
I just don't think he actually knew that he was able to do that.
Is this your creation? This is delicious.
Oh, good.
Thank you.
Eight in a flash.
Eight what? Eight bellinis.
Okay, good.
Lisa, service.
All right.
Yeah, that looks good.
Would you like another beer? Yes, please.
Okay.
I'm so proud of you.
You're doing such a nice job, Lisa.
Being a server, it actually felt good.
Doesn't it smell delicious? Would you like some fresh, uh, pepper? Yeah.
To hear firsthand comments about the food, it was exciting.
It's so nice to see you being involved.
It brings you closer, not just to the customers, but to your team.
With the owners and staff hard at work Van, table 12.
Here we go.
The service is off to a good start.
And the diners love the family-style specials.
These are awesome.
But the customers who ordered from the regular menu Are having a completely different experience.
Where's our food? Did you go family style, or did you go off the menu? Should we have gone family style? Family style, it seems to be coming out faster.
Everybody okay? Your tables are good? No, they're not all right.
Michael, I'm waiting on 32.
Can I get table 21, please? They've been waiting for an hour and a half.
I'm waiting, I'm waiting.
Right now I'm waiting on a flight out of here.
Let's complete the table and see if we can get our together.
Look at all those tickets.
God almighty.
This is crazy.
Everybody, come here! Come here, you.
Come here.
You guys have to seriously get a grip.
And, Lisa, Keith Yeah? You can't run a restaurant with a 70-item menu from this kitchen.
If I was the owner, I would want to look after every single person that hasn't gotten their meal.
Say, "hey, can I get you guys a dessert? Can I get you guys a drink? I'm sorry.
" My mother was just walking around aimlessly, and Keith wasn't doing anything.
They just really showed no ownership skills tonight.
Look at Keith, slopping like that.
Look, look, look, look.
I mean, honestly.
What's the matter with him? Sorry, guys.
I know it's hectic, but I'm just gonna be right back in.
It's a nightmare.
I didn't know what to do.
I was just too embarrassed to even go up to any tables and to apologize.
I just kind of zoned out and couldn't do anything.
Where's Keith? He's not out at the liquor store for a hot dog.
Where is he? While Keith and Lisa fail to tackle tonight's problems Ricky needs a meatball platter for four--I need it now! A leader has emerged in the kitchen.
You got it.
Michael steps up and does his best to push orders out.
Spaghetti and meatballs, Chris.
Thank you.
Spaghetti and meatballs.
Take it.
After that's, what next? Come on.
The stuffed pork chop, a chicken parm, mediterraneo, and a meatball platter, porchetta, meatballs And as a result, the remaining ala carte orders start hitting the tables.
This is your final table here.
Fettuccine mediterraneo.
Thanks for comin'.
Come back and see us.
Okay.
First, let me start with the positive.
The family-style menu came out quicker, and it satisfied the customers.
Considering the size of the kitchen, it's clearly the direction this restaurant needs to start moving towards.
But we have a long way to go.
Lisa Keith.
Joli Describe Keith's performance tonight.
I thought, in the beginning, Keith had a lot of, uh, good energy.
I do have to say, when hit the fan, you kind of disappeared.
Keith, please.
That stuff-- that should not happen.
Oh, God.
Keith, you've got to understand It's your business.
Never, ever feel agitated, nervous about working inside your business! There's gonna be a big change tomorrow.
We're gonna relaunch this restaurant.
But, Lisa and Keith, relaunch yourselves.
And if you're not gonna do that, then close that door! It may have been a rough dinner service Look at all those tickets.
God almighty.
This is crazy.
But the new commitment of Lisa and Keith You're doing such a nice job, Lisa.
Was just enough to convince Chef Ramsay to go ahead with his plan of giving Tavolini a much-needed makeover.
Good morning.
Good morning, Chef.
How's everybody feeling? Nervous.
Look at this.
My hand is shaking.
Okay, today We relaunch your restaurant.
On the count of three One Are you crying, li? I'm already crying.
Two Oh, my God! And Three! Wow.
Oh, my God.
Whoo-hoo! Amazing! It's really gorgeous.
Oh, my God.
Welcome to new Tavolini.
Oh, my lord.
ModernElegant Unbelievable.
Beautiful.
It really is emotional.
Gordon's brought some energy back to a place that was really, really lacking.
We've warmed up the dining rooms with a nice, fresh champagne-- wonderful color.
It's really gorgeous.
A textured art wall-- stunning.
Look at your tables.
New plates without any chips in there.
These are beautiful.
Beautiful, huh? Whoa! Come on, Van.
What do you think? It's a new restaurant.
It's gorgeous.
Just a complete makeover.
It's a home run.
It's amazing.
Thank you.
Isn't that lovely? It's amazing.
Yes.
Okay, there's more.
I want you to come through to the kitchen now-- come in.
Right.
Look at the space! Oh, my God, this kitchen looks huge! Wow.
Come in! There's more space down here as well! Come in! Come in, come in, come in.
A proper kitchen that's been de-cluttered.
I didn't think we could do this in here.
Michael, how does it feel? It feels amazing, Chef.
Yeah? Yeah, it really does.
I'm gonna look forward to working in there.
It's gonna be a breath of fresh air.
Okay, come outside-- one more thing.
There you go.
Oh, my God! Tavolini.
"Family style dining.
" Oh, my God! A complete new identity.
I'm very, very happy.
It was so refreshing and so new and so different, so exciting, that you just really want to just get to work and show it off to everybody.
That's your family up there.
Family-style dining, yes? That's exactly right.
Come in.
Welcome to Tavolini's new, exciting menu.
Entrees-- herb-roasted chicken, roasted with lemon, thyme, and garlic.
Branzino, a sort of striped sea bass.
Beautifully pan-roasted, served with fennel and lemon.
Real classic Italian, a stunning osso buco, veal demi-glace and gremolata-- so delicious.
Everything is available family style and ala carte.
I want to sit down and have dinner here.
Get some forks and start tasting.
That sauce is Oh, my goodness.
I love it.
This is gonna be such the talk of the town.
People are definitely gonna want to come here and eat, because the food is just amazing.
With Café Tavolini ready for relaunch Hi.
Welcome.
Your server will explain the new menu to you.
And Chef Ramsay's new menu in place It's an individual portion or a family portion.
So you can get a couple of different things.
Oh, yeah! It's really cool.
It's time for Keith and Lisa to show that they are capable of leading and managing their restaurant.
Folks Welcome to Tavolini.
How are you? Good, how are you? I'll be boppin' around tonight, making sure everything's fine.
Thank you for coming in.
Tonight I need to give my all to try to make this restaurant a success.
But I'm just nervous .
Branzino is the-- uh, it's the roasted Um I don't know what that is.
Look at that.
What are you doing? Branzino.
Yeah.
The branzino is what? It's pork? Fish.
That's the fish.
That's right.
Well, actually, it's a-- it's--it's similar to-- it's a fish dish.
Ohh.
Tail on, head off.
It's a little similar to a, um-- it's a white fish.
It's a white fish? Yes.
Very good.
Yes.
Michael, we got a tuscan soup, cauliflower, mushroom polenta.
Excellent.
These first eight, nine tables are crucial, yes? Yes.
Talk together, yes? It's a half hour into dinner service Table six in the window.
And the kitchen, led by Michael, is humming.
For this table right now, I just need a crostini and a calamari.
Nice, nice, nice.
Lovely.
Enjoy.
Yummy.
It's good? Mm-hmm.
Yeah.
And it appears as though everyone is loving the new Tavolini experience.
Really, really exciting.
I'm glad you're excited.
My heart has not stopped.
Okay, good.
Let's keep it that way.
Half an hour into service.
Keep it going, yes? Everything's going really, really well.
It reminded me of five years ago when we first opened-- we had this vibe, and I always wanted to be here when it was busy.
Keith, what's the overall consensus? Are they happy? Are they enjoying it? So far, so good.
It's now an hour into service, and Tavolini's new appetizers are a hit.
I loved it.
But back in the kitchen I got two tuscan beans comin' for you as well with the two mussels, Danny.
What two mussels? The smooth-running machine has now hit a major speed bump.
You're plating two mussels right now.
And the dinner service is about to crumble.
Michael, what--this is my calamari, right? Is that right? Is this Lisa's table, Dan? No, this is Van's table coming! See this is-- I'm getting a little lost.
Dan, you gotta tell me what you're giving me.
Mike, you got tickets over there too! Talk to me, Michael.
What's coming next? I'm a little With the tickets for some reason.
There's another disaster in the kitchen.
It's a big cluster .
Nobody knows what's going on anymore.
It's so much , it's not even funny! Mushrooms, please.
Where's my mushroom polenta? Mushroom polenta's coming right now! Danny, how long for the polenta? For the polenta, we're using this right here.
I know how to Cook it, but how long? You just hold on one second.
Come on, guys.
The kitchen is just a whole mess.
Michael What? Michael what? Five's meal! Have they gotten anything yet? No.
It's like the worst thing you could ever ask for.
Come on, man.
It's two hours into dinner service, and the confusion in the kitchen It's so much , it's not even funny.
Is putting a successful relaunch in jeopardy.
I'm a little with the tickets for some reason.
Where's Keith? And Chef Ramsay knows that there is no better time than now for these formerly passive owners to step up.
Keith! Yes, sir? You know this is not right.
I--without a doubt.
Get it together, please.
Absolutely.
Yeah, come on, then.
Chef Ramsay lit a fire under my butt.
Keith, I need you now to pull this back.
I realized that I needed to get my hands dirty to make this thing a success.
So what-- so what should we do now? You gotta persevere, guys.
Gotta persevere.
Keith, get behind the line and get them together! Okay, what we gotta do is try to work together as a team.
It's gonna take a minute, but we have to focus here.
Yes, sir.
All right, baby.
Let's do this! Look, we're going with Lisa's table, then we're going with Van! With Keith and Lisa now actively supporting their team Guys, everything looks fabulous.
The kitchen somehow manages to recover Table ten is what I'm picking up.
Calamari and a roasted chicken, right? That's it.
Here, Michael.
Thanks, pal.
And pushes out the remainder of the dishes This is table 15 for Lisa.
That looks good.
Looks very good.
To very content customers.
Wow.
That is absolutely amazing.
That's it.
That's done.
That's gone.
Perfect, bro.
We're beautiful.
Guys, I'm really, really proud of you you guys are a really amazing team.
Thank you, boss.
If we can have Tavolini be successful like tonight, I think everything will-- will work itself out.
And our marriage will have a chance to be successful too.
Have a great night.
Everything was wonderful.
I appreciate that.
That makes my night.
Thank you.
Okay, tonight We were teetering on disaster.
But it's not how start, it's how you finish your service.
Lisa and Keith You did a bloody good job.
Well done.
You all did a good job.
Thank you, Chef.
I think we have a lot of work still ahead of us.
Um, I think tonight was just a stepping stone.
Absolutely right! Lisa, Keith You've been given a second chance.
This restaurant needs you, not just the dining room, but the kitchen.
Yes, absolutely.
Keith Loud and clear, Chef.
Loud and clear.
I think that Gordon's motivation brought some positive energy back to a place that was really, really lacking anything positive.
Lisa, I can't do any more.
I come back and that front door is boarded up, I'm gonna be so upset.
It won't be.
Look after your family.
Keep it going.
Take care.
Okay.
It is a little scary that Gordon is leaving.
You know, we have a long way ahead of us now.
And we have to really, you know, just get to work.
Don't you stop.
Okay? Yeah, keep it going.
We have such a foundation to work from, but with our family problems, with the restaurant issues all in one, it needs to start from the bottom up, and I think we need to start from a clean slate to, uh, you know, be successful.
Unbelievable.
I'm actually shocked that this has ended on a positive note.
And who would have thought that a family being ripped apart has been saved by family-style dining? That's exactly what happened here at Tavolini.
Finally A taste of Italy.
Grazie.
In the weeks that followed Yo, you find it a little funny that they're outside arguing right now? Keith and Lisa struggled with their new roles as leaders.
It's too much for me.
And didn't commit to the restaurant the way Chef Ramsay had hoped.
I need to have a puff of my cigar.
In addition, a rocky marriage that was moving in the right direction is now over.
What is going on here? Okay, do me a favor.
I'd advise you to zip it up.
Keith and Lisa have separated.
And the future of Tavolini is uncertain.
The doors are now closed, and one wonders if they will ever open again.