Welcome to Thunderbolt. Come on in. Hi, baby.
How are you? Hi. Today for stress test,
I’m gonna focus on the real
potential of this market. Which is the lunch business. – Danny.
– Amber: Hi, guys. Come on in.
How are ya?The goal is to serve
the plant employeesin ten to fifteen minutes.– Cuba and Juicy Lucy.
– Yeah. Juicy Lucy. So, Margarita.
You’ll like it.To simulate a lunch rush…– What you got here, sir?
– Ton of food orders. Okay, done.…I’m not only going
to pack the house…Hello? Um… well, it’s gonna be swamped right now.
What would you like?…I’m gonna also flood
the staff with to go orders.All right, I’ll have that
ready for you. Oh, those are really easy. – But our counts are off. Yep.
So we’re gonna dump all this.
– Okay. Lisamarie: Yeah, and we’re gonna
start all over. There are all these people that
have waited in line to be here and they can’t even get one
drink. Who does not have a drink yet?
Look up, ladies. That’s a problemo. And we have the easiest
cocktails on the planet. Watch our counts
’cause we’re a little strong
on Bourbon right there. Lisamarie:
They’re going so slow.
We’re having to dump so much’cause our pours aren’t right.It’s blowing my mind. Ooh, the booze is going
down the drain. Anthony: We got tickets
all over here. – Got two more pizzas.
– Okay. – Two Lucys. One more chicken.
– Two Lucys. Anthony: We’re falling
way behind here, guys. – We’re like 25 tickets deep.
– ( phone rings ) You know, a third of–
of the dining room –Maspizza.
– Oy. – What are we doing?
– I mean, we can’t even get
caught up right now. We’re probably
30 minutes behind. Jon:
Where does this food go? What’s the ticket
that goes with this food? There’s just putting food
and that’s it. They’re not writing numbers
or nothing. Jon: Who’s told them
to do it this way?
Where’s Don? – Don, come back here for a
– Yes, sir. – These are ready here.
– All right. Stack, Chef.
Look at what you’re doing. They’re writing orders
on the back of menus. – I don’t know why they do that.
– Some are dupes. Some are originals.
I mean– We don’t have table numbers
on tables yet. Which I should
already have done. – What do we do with these?
– I took orders. If somebody had a green hat
or long hair, I would write
that down. – Whose ticket is this?
– And I did the best that I can. – ( phone rings )
– Well, this one here
is a whiskey, – and a cuba with a juicy.
– But to who, for what, who did? – To the guy by the fuse box.
– And why aren’t we writing
these on checks? – Yeah, why aren’t you–
– Because they don’t have
another tablet. There’s a pad sitting
right there. You know, guys,
if you don’t pay attention, the systems and all,
they don’t mean anything. Get us organized, Don. Is this what you do
for a living? Get us organized somehow! You’re sinking here.
Take a deep breath. This is gonna end
at some point. Yesterday I identified issues
to Don. He said, “I’m gonna change.”
Rather than have the kitchen set
up for success, he didn’t do it. Rather than giving the employees
a system for checks,
he didn’t do it. He did exactly the same thing. Why am I gonna keep
bringing food out when you guys don’t even know
where it’s going? – I don’t know where it’s going.
– I don’t know where it’s going. Watch, this is
how you do this. You had tacos? ( phone continues ringing ) Somebody’s gotta get the phone. Yeah, if I knew where it was. – It’s right there.
– No, it’s not. Jon: You can’t turn ’em
all away, Don. I don’t wanna talk anymore. Someone brought me
the wrong people. Who’s been waiting
over a half hour for food? Who has to go back to work
and not eat? So now he goes back to work.
He has nothing to eat at all. I’m worried
that’s gonna happen to you. Let me check inside. – Guys, this is not working,
– No. There’s people who just left
to go back to work, Don. They came here,
they waited a half hour, they got no food, no drink. Now he’s going to work
with nothing to eat. You are so quick
to discount standards. I don’t get it. And it wasn’t a mistake, Don,
it was a choice! Whose fault is that, Ray? – Donald’s.
– Don’s. Not one fricking system
in this place. Listen to me.
I gotta put about $60,000 worth of refrigeration
in this place for you. Why the ( bleep )
should I do it?