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  • It's like a hotel.

  • You could make a living just off this community.

  • - It's like best of best case scenario

  • to open a place.

  • - But these people are playing golf, they're getting

  • in their carts, and they're driving straight to another bar,

  • not Pepe's.

  • - What a wasted opportunity.

  • - JON: We gotta get those people to our bar.

  • The only way we're gonna do that is by making them

  • feel important.

  • Hospitality 101.

  • - ♪

  • - JON: There it is. Pepe's.

  • Look at the sign.

  • Lounge Bar.

  • But a lounge is a bar.

  • - You lounge on the bar.

  • - JON: You see Pepe's over there, so you know

  • it's branded over there.

  • But you're not even sure what the hell this is.

  • - ALEX: I'm confused.

  • - It's gotta be branded, it has to be far more inviting.

  • - ♪

  • - Look at this bar.

  • There are Christmas lights hanging, guys.

  • I can see why employees call it the dungeon.

  • How bland, and it's below this community.

  • Look at the kitchen, Chef. - Yeah.

  • - JON: Good size kitchen. - It's set up well.

  • The equipment looks well maintained.

  • I don't understand why all this meat is there.

  • I've never seen a restaurant that cooks

  • before they get the orders.

  • - JON: So they're gonna cook it ahead,

  • then they're gonna hold it?

  • How's that gonna be in quality, Chef?

  • - Just cook it to order.

  • - JON: So I'm seeing a lot of waste here.

  • - Yeah.

  • - Is everything okay down there?

  • - VICTOR: It's a lot of people that came in.

  • - JON: There's Victor and Laura.

  • Well, you notice, guys, we're not looking at a bar,

  • we're looking an office.

  • So, the two of them buy this bar.

  • So they own the land, they own the building,

  • $2.5 million investment,

  • and they're losing $6,000 a month.

  • So, they buy this place, they never come here.

  • And when they are here, Victor watches his own bar

  • from a monitor in his upstairs office.

  • Either they're so independently wealthy that they don't give

  • a shit about the $6,000 a month, or something

  • is just completely illogical about the situation.

  • - ALEX: Oblivious. - There's them, there's the bar.

  • - Can I get a spicy margarita, buffalo wings?

  • - JON: That's Devon. She's the manager.

  • - Have that cran over here.

  • - JON: So that's Victor. Victor's a server.

  • So these are our two bartenders.

  • - Can I have two shots?

  • - JON: That's Shaunda.

  • So, that's Jessica.

  • - ♪

  • - JON: Alex, look at the foam.

  • - So much waste.

  • - SHAUNDA: Hold on. - Oh jeez.

  • - JON: 20%, 30% of that beer went down the drain.

  • - They're probably losing two to three pitchers

  • just in the first pour alone.

  • - It's gonna take five beers to fill it up.

  • - JON: So they can't make money.

  • How long would it take you to see that?

  • - Immediately, if you're looking.

  • - How long would it take you see that?

  • - I mean, seconds. You'd notice it from across the room,

  • if you were in the room.

  • - Look at them.

  • They have no idea.

  • This makes no sense to me, Jason.

  • - Utter disconnect.

  • - JON: Let's see how their ordering system is.

  • Okay, so she's trying to figure out where to go.

  • - Hi.

  • Shaunda, for Fabian?

  • - Fabian. So they take customer's names.

  • - Okay, the quesadilla? - Nachos.

  • - Oh no, fries? Side of fries?

  • Will that work?

  • - JON: So this isn't Fabian's at all.

  • So where does the quesadilla go?

  • - Well, our mess up, but I'll get the nachos.

  • You want-- - So she just gave it away,

  • because they messed up. - --chicken nachos?

  • Got it.

  • - JON: This is classic rookie restaurant.

  • Somebody ordered a quesadilla who's now not gonna get it.

  • Now, somebody else is gonna say, "Where's my quesadilla?"

  • I give them a quesadilla.

  • Now the next guy doesn't have his.

  • Blow it off now, but it'll be back in three minutes.

  • - Yeah, kick the can down the road.

  • - It sets off a chain reaction and just screws

  • every guest at that bar.

  • I don't know what they're cooking this for.

  • - And then how long on those wings?

  • The buffalo?

  • - ♪

  • - JON: How's that gonna be in quality, Chef?

  • - It just diminishes it.

  • You know, why--why do it?

  • You have this great kitchen.

  • I mean, this is meant for your kitchen at home,

  • not in a commercial setting.

  • - It's a hot plate, okay? - Put 'em here.

  • - Okay. - Thank you.

  • - JON: Food does not look that awful.

  • - JASON: It does look microwaved, though.

  • - There's that afterschool special.

  • - ♪

  • - Kind of chewy.

  • - Try some--try some of the brown.

  • Guacamole. - [laughs]

  • - So people aren't getting served.

  • People are getting served food they didn't order,

  • which means the customers who did order it

  • are not gonna get it.

  • Devon, the manager, has no idea where she's bringing anything.

  • The beer is going down the drain.

  • The beef is gonna wind up in a garbage pail.

  • And despite of all of this going on,

  • look at them.

  • - LAURA: Well, how are they doing down there?

  • - VICTOR: Fine.

  • - JON: They got their computer going.

  • They got their little boxes going.

  • Once they look at it on that computer, it's too late.

  • They can't fix it anymore.

  • But they can fix it downstairs!

  • - They're losing money literally right below their nose.

  • - And there's one thing about golf communities.

  • The average golfer makes $100,000 a year.

  • Good income level. - JASON: Very good.

  • - JON: The other interesting thing about golf

  • is that over 70% of them eat out once a week.

  • - Wow. - Like a perfect audience,

  • if you think about it. - Bread and butter.

  • - So, I got about 30 of them on their carts.

  • And I wanna show these people the potential

  • that they could have if they seized it.

  • I'm gonna drive in with these guys.

  • And let's see what happens when the golfers hit the fan.

  • Hi this is Jon Taffer.

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It's like a hotel.

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