The Apprentice S19 E04
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00:00This remains one of the toughest processes around.
00:05Lord Sugar is on the hunt for the next big thing.
00:08This is an opportunity of a lifetime.
00:11Battling to become his business partner, 18 ambitious entrepreneurs.
00:17Let's go! I've pulled my shin! Action.
00:20It's a deal worth fighting for. Yes, come on!
00:23Please let me finish talking. Please let me finish talking.
00:25Guys, this is absolutely mental.
00:26We're going to get nothing done if we speak to each other like this.
00:2818 candidates.
00:30We've just done it looking like poo.
00:3212 tough tasks.
00:34That's the biggest load of garbage I've ever seen.
00:37Oh, no, you're joking. No, I'm not joking.
00:39One life-changing opportunity.
00:41You're fired. You're fired.
00:43This is bloody shambles. You're fired.
00:46Previously...
00:56I'm sending you off to source nine items.
01:00Max mapped out a plan.
01:02I'd like us to be opening in and around 50%.
01:05But his team...
01:06So we'd like to kind of go in at...
01:08Five pounds, maybe?
01:09..lost their way.
01:11There's a little thing called a profit margin.
01:13Dean led the rest.
01:16Yeah, right. I've not got a clue, to be honest.
01:18And despite some wrong turns...
01:20Come on!
01:21We've got a dog chase, you know.
01:23..in the boardroom...
01:24Yes!
01:25..he took the win.
01:26All's well that ends well, yeah?
01:28While for Carlo...
01:30You're a disruptor, as far as I'm concerned.
01:33..a dead end.
01:35You're fired.
01:36Now 15 candidates remain to fight for the chance
01:40to become Lord Sugar's business partner.
01:45MUSIC FADES
01:514am.
01:53Good morning.
01:54Good morning.
01:55Lord Sugar would like to meet you
01:57at New Covent Garden Market in central London.
02:00The cars will be outside in 20 minutes.
02:05Guys! Wake up, wake up!
02:08New Covent Garden Market in central London in 20 minutes.
02:12Is that a food market?
02:14Ooh.
02:15I haven't put myself forward yet,
02:17so I'm guessing that I'm going to have to do it this time.
02:20So if it is food...
02:21I also feel like I have to put myself up PM again.
02:24Do you have markets in Leeds?
02:26Yeah, we do have markets in Leeds, yeah.
02:29What kind of question is that?
02:32Anybody up for putting themselves as PM if it's a food tarp?
02:35Oh, oh, oh! Guilty!
02:38We need a win, guys.
02:40We're coming off the back of a hard, hard loss.
02:43Yeah.
02:44I'm ready to not be in that cafe.
02:46Yeah. Yeah.
02:47So, yeah, let's do it today, guys.
02:50In south London, New Covent Garden Market.
02:55Let's do it today, guys.
03:01Britain's largest wholesale hub for fruit and veg.
03:05edge.
03:22Good morning.
03:23Good morning, Lord Sugar.
03:25Welcome to New Covent Garden Market.
03:29Now this is a place that people have been turning crops into cash for centuries, which
03:35is exactly what I want you to do for the next task.
03:40I'm giving you half a ton of fresh produce to turn into cash.
03:48We have tomatoes there and potatoes here.
03:52You'll be turning your produce into a dish to serve to the public, as well as selling
03:58in bulk to the trade.
04:01I've also arranged for each team to meet a corporate client who are looking to place
04:07a bespoke order.
04:09This is all about maximising revenue.
04:13Now Max, where's Max?
04:17Because your team lost last time, heads or tails for tomatoes or potatoes?
04:23We'll have heads, please.
04:27We lost again.
04:30This team, what do you want?
04:32Tomatoes.
04:33Tomatoes.
04:34You got potatoes.
04:35Brilliant.
04:36Fine.
04:37It's simple, really.
04:38The team that makes the most amount of money is going to win, and in the losing team, at
04:43least one of you will be fired.
04:46Good luck.
04:47I'll see you back in the boardroom in a few days' time.
04:49Off you go.
04:53Teams have two days to turn crops into cash.
04:57Sorry that we lost the coin toss.
04:58Who doesn't love potatoes?
05:01But first, does anyone have any suggestions?
05:05Talk through a team name.
05:07Team ascendancy.
05:09With every task, we're getting better.
05:11Similar to a plane, when you ascend, you're going up.
05:16I was thinking, I was going to say team tidal, like a tidal wave coming in.
05:21Regressing back, though.
05:23We don't want to regress.
05:24Oh, we do not want to regress.
05:25No, we do not.
05:26This is true.
05:27So, guys, are we all happy with team ascendancy?
05:29Loving.
05:30Yeah, great.
05:31Let's do it.
05:32Going up to the sky.
05:33Yay.
05:35On the other team, parallel.
05:37Name nailed.
05:38We're all in parallel together, all aiming for the same goals, which is to win.
05:41Parallel.
05:42Good.
05:43Parallel.
05:44Cool.
05:45Next, choose a leader.
05:46So, I would like to put myself forward for project management.
05:50My parents own kebab shops, so I spent most of my childhood in the kitchen.
05:54I'm also an avid cook, so I think I'd be the perfect project manager.
05:57I'm Sunita Nadia.
05:59I was born and raised in the food industry, and I've also gone on to have my own business
06:03in the food industry.
06:04If you feel like you want me as your project manager, I'm happy to step up again.
06:08Given you've project managed twice, my vote goes to Sunita Nadia.
06:12Should we do a vote?
06:13For Nadia?
06:14Yeah.
06:15Give Nadia a chance.
06:17I'm buzzing.
06:18It feels fantastic to be chosen to be project manager today.
06:21I think the team have made a really good choice.
06:23I've absolutely no concerns on this task.
06:27Pitching for the top job on Team Tomato.
06:30You guys know I've got a food business.
06:32I've cooked more tomatoes than I possibly imagined.
06:35Meal prep entrepreneur, Mia.
06:37If you'd have me, I'd love to be PM.
06:39Three votes for Mia.
06:41Yay!
06:42Next, choose a dish to push to the public.
06:45If we're looking to make money, I think pizza is the no-brainer.
06:49Yeah.
06:50It's all about ease.
06:51I go to street food markets a lot, and I want quick kind of grab-and-go dishes.
06:55I feel like with the pizza, you can make the pizza appeal to a larger audience, and you
06:59can do it at a price point that they're willing to pay.
07:01I think with this, they aren't going to be large meals that they need to sit down and
07:05kind of stew over.
07:06We offer convenience.
07:07They're going to be tasty.
07:08So if you're all happy, I think I'm going to go pizza.
07:12OK.
07:13I'm happy with pizza.
07:14I'm happy with pizza.
07:15Cool.
07:16Brainstorming ways to peel a profit from spuds.
07:19So what are we thinking, team?
07:20Nadia's potato posse.
07:23So I was thinking of potato skins that are loaded.
07:26We can make it very customisable, and we can add a lot of value, and we can upsell as well.
07:30Yeah.
07:31It is quite trendy, and we want to look it up with trends.
07:34So I disagree, team.
07:35Sorry.
07:36So I think bangers and mash is the way forward, you know, a very well-known UK dish.
07:42I think there's a huge opportunity to upweight the basket spend by selling additional serving
07:47sides.
07:49More people would be interested in eating potato skins.
07:51We are trying to make the most amount of profit here.
07:53Yeah.
07:54Like, do you want to have a sit-down meal, or do you want to have something relatively
07:56light?
07:57The costing perspective is what probably worries me the most about the sausage and mash.
08:00So I'm going to take the lead on this.
08:02I'm going with sausage and mash.
08:05Nadia made the decision to go for bangers and mash, which people have raised concerns
08:10about.
08:11But she steamrolls those concerns, even though they're very good concerns.
08:15It seems to be Nadia's way or the highway.
08:18From my perspective, I think this is where we need to go.
08:21Yeah?
08:22We need to think about how we're going to divide the team.
08:26Next job for project manager Mia.
08:28I've obviously worked with you guys on a couple of tasks now, and I think I've got a really
08:30good perception of your skills.
08:32Decide who will create the perfect pizza.
08:35It's going to be myself, Malika, Emma, and Dean.
08:38I'll be happy to go into the kitchen.
08:39I've got a pizza oven.
08:41And who will cut a deal with a corporate client?
08:44Is there anyone from the corporate team that would like to put themselves forward as sub-team
08:48lead?
08:49For sure, yeah, I'd be happy to put myself forward.
08:50I'm from Milan in Italy.
08:52The connotations to tomato, Italy, is something that I think I could add to the team, so...
08:58I like Italian heritage, if you're happy to be sub-team lead.
09:01More than happy.
09:02Nice.
09:03Let's do it.
09:04I'm really, really happy with the decision to make Fred sub-team leader.
09:07The fact he was born in Milan, I have absolutely no doubt that he's going to be amazing with
09:11the corporate client.
09:13From the kitchen side, I would like Max, Chisola, Anita, and myself.
09:18Also putting people in their place.
09:20I would like Keir, Liam, and Jana to visit the corporate clients.
09:26Salon owner, Nadia.
09:28Nadia, my cousin has the biggest Sri Lankan catering and import company in the UK, so
09:33I have gone with her to meet restaurants in order to kind of pitch her food and put it
09:37forward.
09:38So I would love to lead the sub-team.
09:40Do any of you have food experience?
09:42Not food experience.
09:43Not food experience.
09:46So I would like to put you as sub-PM, Keir.
09:50OK.
09:51I'm happy with that.
09:52I think that you could really lead that well.
09:53But for the trade team, you need someone who has some expertise in food, so I think selling
09:58to the corporate market when you don't actually know what you're talking about is going to
10:00be harder.
10:01No, we're keeping the team's fit exactly the way it is.
10:04It makes no sense for Keir to be sub-team leader.
10:07He has no experience in food, he doesn't even cook, and he didn't even put himself forward.
10:12Does everybody know what they're doing?
10:14Yes.
10:15Fabulous.
10:16So let's go and sell some potatoes.
10:17Brilliant.
10:18Let's do it.
10:19Ready to go.
10:2012pm.
10:21Half of each team heads off to meet corporate clients.
10:26We have to be cautious to not over-promise and under-deliver.
10:31While the rest...
10:32Wow, team.
10:33This looks good.
10:34Wow.
10:35Yeah.
10:36Design a dish to sell tomorrow.
10:37I think we should focus maybe on the sausages.
10:40Yeah.
10:41Planning to turn bangers and mash into piles of cash, Nadia's team.
10:45So this is the Aberdeen Angus.
10:47Yeah.
10:48Yeah.
10:49So that's the most expensive one, so that's £3.50 per two.
10:52Nice.
10:53So the vegetarian sausage is the £1.50 cheaper and it has good flavour.
10:56Yeah, I agree with that.
10:57And we'll be able to cater to more people by having it on our menu.
11:00Yeah, I think there's so many more vegetarians and vegans.
11:03So I'm going to make a call on this.
11:04I'm going to call the Aberdeen Angus sausage.
11:07OK.
11:08OK.
11:10To be clear, that's £3.50 per two sausages.
11:12Per two sausages.
11:13That's correct.
11:14OK, shall we move on to the mash, then?
11:16I like a bit of horseradish in my mash.
11:18Try this one.
11:19Yeah.
11:21That's lovely.
11:22Oh, no, I'm getting a kick.
11:23I can taste it.
11:24I'm getting a kick.
11:25I think it takes over the taste of the actual mash.
11:27Yeah, I agree.
11:28What's this got in it?
11:29Garlic.
11:30Garlic, yeah.
11:31Just garlic.
11:32I like it.
11:33I like that.
11:34I really like it.
11:35Who doesn't like garlic, right?
11:36Yeah.
11:37Vampires.
11:38You didn't like it?
11:39Oh, God, no.
11:41Nadia, she didn't listen to our ideas,
11:43but she had in mind what she wanted
11:45and we kind of just all had to suck it up, really.
11:48The garlic is ten pence per hundred.
11:50It's super, super cheap.
11:52It's super cheap.
11:53I really don't like it.
11:54So, mash, we're going to do with horseradish.
11:59Across town...
12:00I think we should try a meat option.
12:02OK.
12:03..prepping a pizza to maximise mark-up.
12:05My only concern about meat pizza
12:07is the pricing of the ingredients
12:09versus if we were to go for a vegetarian option.
12:11Mia's team talk toppings.
12:13The way we're going to reduce costs
12:15is by scattering one meatball across the entire pizza.
12:18OK.
12:19It's a good-looking pizza.
12:21That's banging. I like that.
12:22It's 88p to make one pizza.
12:24That's good.
12:26From personal experience, I'm used to cooking in very high volumes.
12:30The most I've made in a day is 700 meals.
12:32I actually have no concerns.
12:34Are we happy with that?
12:35Yeah, I'm going back for another one.
12:37Yeah, I will as well.
12:40Central London.
12:42Laid on by Lord Sugar,
12:44meetings with major clients looking to buy produce in bulk.
12:49Hi there, nice to meet you.
12:50Hi there, I'm Harry.
12:51Touting tomatoes at Italian-inspired chain Zizi.
12:55I love your risotto. No-one does it like you do.
12:58Motivational speaker, Frederick.
13:02I want to say thank you.
13:03I moved to London when I was 13 years old from Milan in Italy,
13:07and I really struggled to adapt to the circumstances,
13:10the environment, and Zizi really helped me.
13:12It was like a home away from home,
13:14so we're really excited to actually be working with you guys
13:17on this occasion.
13:18That's great to hear, you're such big fans.
13:20Yeah, we're celebrating our 25th anniversary,
13:23so there is this opportunity for you to help
13:26by producing some of the tomato bruschetta mix for us.
13:29As long as you can meet our high-quality expectations.
13:32Absolutely.
13:33The tomatoes need to be thoroughly washed,
13:36they need to be deseeded,
13:37and then they need to be cut into 1cm cubes.
13:40The quality isn't even a question,
13:42we have the highest quality money can buy in the UK.
13:45Do you know how many kilograms of tomato
13:47you would like us to deliver?
13:48We're thinking around 120 kilograms.
13:50OK.
13:51We would be happy to help you guys out
13:53for around £6.50 per kilo.
13:55It's probably a little toppy for us, to be honest.
13:58OK.
13:59You know, what we could do,
14:00if it's of the quality that you said it is,
14:02and at the specification that Oli said,
14:05then maybe we could actually buy a bit more
14:07but still try and get the price further down.
14:10I think 140 kilograms at £5.25 sounds great to us.
14:15150 at £5.
14:17150 at £5.10,
14:20you can shake your hand and deliver an amazing product.
14:23Let's do that.
14:24So that would be £765.
14:27That's right.
14:28Is that a deal?
14:29Thank you very much.
14:30Frederick and his sub-team came in
14:31and they essentially schmoozed the corporate client.
14:33They've promised them the world.
14:35The problem with that is that there's a lot of expectations now
14:38and this bruschetta mix has to be perfect,
14:40otherwise they won't get the £5.10 that they've been promised.
14:44Before we leave, in terms of delivery time,
14:46when would work best for you?
14:48At some point around lunchtime,
14:49ideally the earlier part of lunchtime.
14:51Ready so we can use it in the evening.
14:53Fantastic.
14:54Appreciate it.
14:56We've got a beautiful bit of beef.
14:58Brewing up a deal.
15:00That's looking for a roast potato to go alongside.
15:02With one of Britain's premier pub chains.
15:05We would like just a blanched product.
15:07OK.
15:08The other team.
15:09The size is really key.
15:11We'd be looking for anything between 55 grams
15:13and 65 grams per potato.
15:15OK.
15:16And how many potatoes or kilograms
15:18do you normally tend to purchase in?
15:20We would be looking for around 75 to 100 kilos of potatoes.
15:24The biggest barrier we have that will influence the price
15:27is just the turnaround time.
15:29We are looking around 8.50 mark.
15:34You're way off, guys.
15:35I'm way off?
15:36Yeah, you're really way off.
15:37I mean, guys, come on.
15:38We all know how much potatoes are.
15:40Let's work with them.
15:41Yeah.
15:42Do you have a particular figure in mind from your side?
15:44I mean, you're going to have to be nearer
15:46to somewhere like the kind of £3 to £4.
15:49For us to be profitable from it,
15:51it would really have to lie around the £6 to £5 mark.
15:54I don't think we've got a deal, guys. Sorry.
15:56I'm going to interject.
15:57I think that I would be happy to meet somewhere
15:59around the £4.50 mark for you, and I think that that's...
16:02You need to be lower than that, I'm afraid, guys.
16:04All right, let's do this, then.
16:05Let's get on with it, cos you've got a lot to do.
16:07£4, how does that sound?
16:09On this one occasion... Yeah.
16:11..I would agree £4, but it's really important, guys,
16:14that the spec that Jamie has described
16:16is what we get in terms of product tomorrow.
16:18Thank you very much. Nice to meet you.
16:21Appreciate that Janna wanted to sort of not budge on it,
16:24but I think it was getting a little bit awkward
16:26when it came to the pricing, so I think it was worthwhile
16:29sort of interjecting before we potentially lost the deal.
16:32I think a size is very key for this.
16:35If we don't deliver on the size and weight,
16:37then we will be getting asked for refunds.
16:39Yeah.
16:41Mid-afternoon.
16:43Our staple dish is horseradish mash, sausages and gravy.
16:48Nadia's kitchen team...
16:50We're going to be upselling cabbage.
16:52..tot up the figures.
16:54Got it? Mm-hm.
16:55I think someone's double-checked, but I think it's £4.86 a portion.
16:58That's fine. This is coming in quite cheap.
17:01Ooh, sub-team. Very exciting. Are we ready for this? Yeah.
17:04Hello, team. How's it been, guys?
17:07Basically, what they want us to do is pre-prepare
17:09some roast potatoes for them for tomorrow. OK.
17:12So we've sold £4 a kilogram and they've ordered 100 kilograms.
17:17OK, cool. Sounds perfect.
17:19So let me just explain to you what we've baked in as a meal.
17:22Horseradish mash. Two beef-anger sausages.
17:25And red onion gravy.
17:27What's the cost of each meal?
17:29So it's around about £5 per meal so far.
17:33OK. I am being honest with you, a little worried about that.
17:37Yeah, so I wouldn't worry about it.
17:39They will have an option to buy cabbage.
17:42£1.50 to £2, I'd say, as a side.
17:44We've got to go. Speak to you later. See you later.
17:47Bye. Bye-bye.
17:50You know, I'm selling cabbages a bit of a wild one, in my opinion.
17:55Hello, sod-team. Hello, team.
17:59Cut-price pizzas pinned down.
18:01We're going to go with beef meatballs with mozzarella.
18:04And red peppers. For Mia, a chance to check in.
18:07They only cost £88p.
18:09Sounds good. Yeah, that's really good, yeah.
18:12How did you guys get on today?
18:14They want chopped tomatoes to make bruschetta.
18:17They want the tomatoes de-seeded.
18:19They don't want any seeds in them.
18:21Cut them into one-centimetre chunks,
18:23and then they want them washed thoroughly.
18:25But are you confident you can deliver that amount
18:27to the quality that they're requesting?
18:29We're literally going to try our best.
18:31I think it's going to be important to be organised.
18:33OK, yeah. Thanks, guys.
18:35See you tomorrow. Bye. Bye.
18:37That spec is very specific.
18:40One centimetre. It's a big emphasis on precision.
18:43There's a lot of tomatoes as well that they've got to cut.
18:46I'm hopeful.
18:50Do you want another side? Cos this is coming in quite cheap.
18:53Splashing the cash on her sausage and mash.
18:56I would like to up the gravy, please,
18:58cos people always like extra gravy.
19:00Nadia.
19:02OK, do you want more sausages than this?
19:04Everything we do is a waste.
19:06OK, should we get 300 sausages?
19:09The sausages are the most expensive cost.
19:11So let's go for 250, so that will take it up to 400, yeah?
19:14Cost. Are you OK with the maths for that?
19:16350 divided by 2 adds the whatever that is, which is 525.
19:21That's what I'd got.
19:22£525.
19:24We need to know what our cost per head is.
19:26I had it at £4.86, but right now I have it at £6.35 a portion.
19:30It's not £6.35 per portion. No way.
19:33It's £4.86 a portion, but you've increased 50 more sausages.
19:37You'd be looking at about £4 a portion from what I'm working out.
19:40That's not possible.
19:41If I'm understanding the conversation, £6.35 is our cost per portion.
19:45OK, cool. Sounds good.
19:49I'm not feeling good about what just happened.
19:51Nadia made me in charge of doing the maths.
19:53However, at the end, Nadia took the piece of paper
19:56and just randomly started changing the numbers around,
19:58which led to a very chaotic environment.
20:026pm.
20:03Let's get cooking tomorrow and let's go for it.
20:05Let's do it. Well done, guys.
20:07Recipes wrapped up.
20:08Well done, guys. Well done, team.
20:10Well done, team. One for the journey.
20:14Tomorrow, time to squeeze a profit from their produce.
20:224am.
20:24Today, teams must deliver orders to corporate clients...
20:28It's a big day today.
20:29We've got 100kg of a specifically specced potato.
20:33It's a fair bit.
20:35..and punt dishes to the public.
20:38Look, guys, I'm not going to sugarcoat it.
20:40Today's going to be really tough.
20:43Any stock left over can be shifted wholesale to the trade.
20:48Right, teams, time is of the absolute essence.
20:50Drilling her spud squad...
20:52I need everybody working in absolute synchronisation with each other.
20:55OK.
20:56..Nadia...
20:57Fundamentally, we've got four hours to peel 900 potatoes, OK?
21:01Prioritise the bunch of things we've got.
21:03Sorry to interrupt you. Who did this purchase order?
21:08It was between us.
21:09I started it and then Nadia finished it.
21:11Who calculated the price of the sausages?
21:13It was kind of mixed, but I definitely did a calculation, I think.
21:16He did as well.
21:17You wrote that down and then I wrote the prices.
21:19No, that's your handwriting.
21:20I'm asking a very simple question.
21:22Who wrote down 250 sausages, 525?
21:25Nadia did.
21:26So, Chizola made the calculation and I wrote it down.
21:29OK, well, it's wrong. Yeah.
21:31We've overspent unnecessarily 87.50.
21:35OK.
21:37OK.
21:38At the end of the day, Nadia's the one that wrote those numbers down.
21:41She's the one who caused a lot of the confusion.
21:43I threw out a number, she ran with it,
21:45but ultimately it was the incorrect number.
21:47Let's just crack on with this now. There's nothing we can do about it.
21:50We need to make up the money somehow.
21:54When they're de-seeding actually takes the most.
21:57Focused on finesse.
21:59This is a lot of tomato.
22:02Mia's team, there's another one. Nice.
22:05Tackle their tall order.
22:07I'm not going to lie, guys,
22:08the de-seeded batches aren't coming out quick enough.
22:10So you want it to be less thorough, then?
22:12No, I don't want it to be less thorough,
22:14but I need it to be slightly more efficient.
22:18Jordan, what are you doing?
22:19I'm dicing them into one-centimetre cubes.
22:22I'm going as fast as I can, but we need to get them right.
22:26They look great,
22:27but basically you can chop in multiples at the same time.
22:30Yeah.
22:31The corporate client was really specific.
22:33He wanted one-centimetre diced tomatoes.
22:35But it's going to take them in an order and amount of time
22:38to prepare this 150kg.
22:40That's nearly double my body weight.
22:42Sorry, team, can you just tell me how much mix you've finished?
22:46I say we keep chopping.
22:48Just keep going? Just keep chopping.
22:51Shipping away at their corporate order.
22:54My arms are killing me.
22:56Nadia's team.
22:59Nadia. Yeah?
23:00I think we need to be careful with our potatoes. Why?
23:03Because they specifically said between 55 and 65 per rose potato.
23:06You're not going to be able to stand there
23:08and measure 55g of, like, 100kg of...
23:11Like, it's impossible.
23:12I'm just saying I think we need to be more accurate with it.
23:15We shouldn't have agreed that. I don't even know why you agreed that.
23:18That's their specifications. We just asked them what they wanted.
23:21Then they just, like, reeled off what they want and you just went, yeah.
23:24That's too large. Too big.
23:26Can we just forget about the sizing?
23:28A decision has been made. We can't forget about the sizing.
23:30Look, it's really simple.
23:32It's going into quarters.
23:34Down the middle, you're going one, you're going down,
23:37you're going half, you're going half.
23:39Does that make sense?
23:41The boys got a brief from the corporate client
23:43that each potato has to weigh between 55 and 65g.
23:47Nadia's told them not to worry about the weight,
23:50just serve them what they get and they'll be happy.
23:53Well, I don't think they will. They were very specific about the size.
23:56How much does that weigh? 46. It's not enough.
24:01There are 21 boxes still to go.
24:04On Team Tomato...
24:06The probability of us actually finishing this is literally impossible.
24:10It's zero, yeah, zero.
24:12..lunchtime delivery looking dicey.
24:15So we're going to have to push back on time.
24:17Have to leave latest at 11.30.
24:19I disagree. I think we should leave as late as possible
24:22so we can get as much as we can, cos that's guaranteed money.
24:25I just genuinely think... Absolutely not, bro.
24:27If we get there after the proposed lunchtime,
24:29they'll say we don't need it any more. Yeah.
24:31When you're the sub-team leader, like, we're a team, we're trying to win.
24:34OK, well, either you respect I'm the sub-team leader and leave it,
24:37or you keep saying what you're saying and speak to the PM.
24:39I feel like I've come into a really frosty environment.
24:42Jordan is suggesting that we arrive later than lunchtime in order to...
24:46I didn't say later than lunchtime. Jordan, please let me finish talking.
24:49Guys, this is absolutely mental. Why do you need to raise your voice?
24:52We're going to get nothing done if we speak to each other like this.
24:55We said to them we're going to give it to them by lunchtime,
24:57so we're better off getting there on time and even if we have less product.
25:00Don't try and twist my words and say that and raise your voice at me,
25:03cos that's just incorrect, pal. I do think we need to up the pace.
25:06More positivity, no speaking to people like rubbish,
25:08just do the best you can and we'll see what we can do.
25:11I think there's been no strategy from the beginning.
25:13I think the PM has gone in here blind, saying,
25:15well, if we stay positive, things will be great.
25:17Positivity isn't going to win this task.
25:19I'm the only one in there sweating, getting my elbows dirty,
25:23going down and just trying to get this over the line.
25:26How much have we done in the time we've had so far?
25:28We've got two boxes. How long did that take us? Two hours?
25:31Yeah, hour and a half.
25:35Nadia, none of those are anything like the spec.
25:38In the potato prep kitchen...
25:40OK, we've had this conversation literally now for an hour and a half.
25:43..things reach boiling point.
25:45So you're comfortable with giving them as 55 to 65?
25:48I am comfortable giving those roast potatoes.
25:50That's fine. Just wanted to confirm that.
25:52Everybody relax.
25:54Right, can we start cooking the cabbage?
25:56You know how to do this, right?
25:58Right, stick it on boil, four minutes.
26:00Blanch it, fill up the sink with ice.
26:03Let me get the ice first, one sec.
26:05Something's burning. Yeah, something's definitely burning.
26:10It's the oven down here. You sure? Yeah, 100%.
26:14Excuse me, I think there's something burning here.
26:17Why is there cabbage on the... Oh, my God.
26:19Who's done that? Shit.
26:21So, just conscious team, just be careful you're not putting it on the hob
26:24because things are burning.
26:26So, obviously, with the cabbage, that's now gone on the hob and it's burnt.
26:33Lunchtime looming... I may as well work in a pizza shop.
26:37..Mia's team weigh up their options.
26:39Right, guys, in total, we've got four boxes to sell to the corporate client.
26:43It comes to around 20kg.
26:45Do you think we should keep going for another hour?
26:47Do you think that's enough to sell to the corporate client?
26:50I think, for what it's worth, if we're going to put everybody over there
26:53just to make another fiver's worth,
26:55is it worth just focusing more on the pizza side of things?
26:57Because that's where the money is. Yeah.
26:59I can see the logic. When you put it like that,
27:01£5 for another kilo, we're going to sell one pizza for £7.
27:04Exactly, yeah. The juice ain't worth the squeeze.
27:09OK, team, can you all start talking to me?
27:11What are you all doing right now? Packaging.
27:13I'm currently trying to get the burnt bits out of this cabbage.
27:16Great. All right, Kate, if you can just start with the gravy granules.
27:20So, basically... Yep.
27:22..we just want to stick probably about four or five scoops in there.
27:26Do you know what? Honestly, it's not that pedantic.
27:29Bit in, keep stirring.
27:32What is that? I don't know.
27:34Supposed to be gravy, but I feel like we don't have enough liquid in it.
27:37Nadia, I'm going to put more water in this. It's like sludge.
27:40Yeah, so you just need... Do you know how to make gravy?
27:42Do you actually know how to make it? You've just put that in.
27:44If not, then just tell me you don't know how to make it.
27:46Cool. I'll leave you to do it then, Nadia.
27:49With the stress levels rising,
27:51Nadia's tone is getting sharper and sharper
27:54and it's really not happy in the kitchen.
27:56So, Max, you're going to be doing cabbage.
27:58Chisola's on the mash, OK? But Chisola can't lift this on her own.
28:01Right, that's fine. So, why are we lifting it?
28:03There's a net, so why don't we scoop into that?
28:05Yeah? Common sense.
28:07Is it common sense? It is common sense, come on.
28:10Midday.
28:11Right, guys, we need to go. Yeah, we're ready.
28:13We're loaded up.
28:14While half of each team head off to market...
28:17Why isn't it open?
28:18..the rest will deliver orders to corporate clients.
28:21Let's get selling!
28:25My main worry would be the quality element of these.
28:28Some of the potatoes were pretty small. Yeah.
28:31At the end of the day, if this company don't buy because of the spec,
28:34that's got to be on us. Yeah, 100%.
28:36And I'm also still, if I'm honest, a little worried about sausage and mash.
28:40Come on, guys, we're ready for you, we're open.
28:43You guys look hungry. Do you fancy some classic bangers and mash?
28:46No?
28:47Greenwich Market.
28:48Can we entice you to one portion, my lady?
28:52No?
28:53Bangers and mash.
28:54No bangers and mash today? No.
28:56You want to try one? Yeah, go on, let us know how it tastes.
28:59Bangers and mash?
29:00No, no worries.
29:02What do you think?
29:03Just OK? Just OK!
29:05Come on. This is going to be tricky. This is going to be tricky.
29:08I personally think it's the choice of dish.
29:10Sausage and mash ultimately is, you know, a full dish in its own right
29:14and probably isn't best suited for a market,
29:16and I think that's why we're having challenges today.
29:18It's tough. It's really tough.
29:19It's bangers and mash that's the issue here, it's not the price.
29:23Across the market...
29:24I've had a little look around some of the businesses here.
29:26We are the only pizza provider.
29:28I want us to go in at £10 per pizza.
29:30Mia's team push for a slice of victory.
29:34Excuse me, sir, would you like some pizza?
29:36We're selling pizzas for £10 each.
29:39Would you like some pizzas? Have you had your lunch yet?
29:42£10 pizza, only available today.
29:45Would you like some?
29:46Maybe take some pizza home?
29:47Are they vegan-friendly? Ah.
29:49Maybe your dog? Maybe your dog might want some?
29:52No, I think she's all right.
29:53All right, well, thank you for your time.
29:55While Malika struggles to get a bite...
29:58Are you happy about what on all the sauces, truffle oil?
30:00Yeah, let's do it. Perfect.
30:02..earning a decent crust, Emma.
30:05£13 for the all-in.
30:09If no-one's had lunch, we're selling pizzas for £10 each.
30:14Hey, sir with the glasses, come over here.
30:17£10 pizza.
30:19I'm concerned Malika's approach is potentially intimidating customers.
30:24We've really got to be careful that we're not scaring them away.
30:27I think just be careful not being too loud.
30:30Fresh pizza!
30:32Central London...
30:33Hello, hello, hello.
30:34..delivering on yesterday's promises to the pub chain...
30:37What we did for you, we prepared them all into two-kg bags for you.
30:42..Janna, Kier and Liam.
30:44So, the size is a bit inconsistent.
30:48Some of them look really small.
30:50That's a spec of six or five grams,
30:52and we just wouldn't be able to serve them to our customers.
30:55OK.
30:56So, I guess the challenge is, guys, you haven't met our spec consistently.
31:00Sure.
31:01So I think it would need a significant discount in price,
31:04and I'm talking something like £2.80.
31:06OK.
31:08£2.80, being realistic, is going to be a tough one.
31:11It would probably need to be somewhere around the £3.20 mark.
31:15I appreciate there's some that aren't right,
31:17but when they are, they seem good.
31:19I think if you guys can do £2.95, we've got a deal.
31:23No, we haven't.
31:25Take potatoes away.
31:27Yeah, it's a tough one.
31:29Just so we're at a round, nice number, can we agree on three?
31:33OK, guys, we'll do £3 on this occasion, yeah?
31:37So a total price of £234.
31:39Deal? Brilliant.
31:41Great to work with you.
31:43They knew the negotiation was going to be tough
31:45because they didn't bring the spec the client wanted.
31:48Kier owned that, and I have to say,
31:51they did quite well to get £3 per kilo.
31:53How did it go?
31:55It went OK.
31:57They weren't happy with the quality.
31:59We did have to drop the price from the £4 to the £3 mark.
32:02All right, guys, cool. Well, well done.
32:04How are your sales going?
32:06Yeah, so we've sold eight so far.
32:08It's really tough.
32:10What have you sold them for, what rate?
32:12Guys, don't worry about our side, we've got it.
32:14You've sold eight? You've sold eight, though, you haven't got it.
32:18Across town...
32:20Hey, good to see you.
32:21Hey, guys, how are you doing? You all right?
32:23..for Team Tomato...
32:24Fantastic. Is the...
32:26Is the rest... Is that the sample for us to test?
32:29..time to face the music.
32:32Unfortunately, we have some bad news
32:35and we are going to take full accountability for it.
32:37We weren't able to fulfil on the 150kg that we agreed upon.
32:41How much have you prepared?
32:43The total weight is around 20kg.
32:46Wow, OK.
32:48So we're about 130kg short?
32:51We are 130kg short.
32:53So kind of 80%, 90% short?
32:56Yeah.
32:57Yesterday we agreed to £5.10 per kilo.
33:00How close to that agreed amount could you get today?
33:03We're nowhere near at £5.10 now
33:05because we've got to put in a lot of resource ourselves.
33:07I'm kind of back where I started at £3 a kilo.
33:10From our perspective, £3 a kilo will barely cover
33:13all of the effort that we've put into it.
33:15Could we settle around £3.50 then?
33:18Yeah, we can do £3.50, but that's it
33:20because we've got a lot of work to do now.
33:22So the deal is £76.83 then.
33:24Thank you very much. Appreciate it, Oli.
33:27The plan going forward is to simply sell as many tomatoes
33:30to restaurants around the city as we can.
33:33It's our only chance at salvaging this task, to be honest with you,
33:36because we've made a dog's dinner of the corporate client.
33:40How are we getting on, guys?
33:42So we went to the corporate client, of course.
33:44They were very disappointed in the quantity.
33:46Basically, we ended up closing at £3.50,
33:49which was around £76.
33:51OK, we sold a load of pizzas.
33:53In terms of the quality, Dean and I are absolutely smashing it.
33:56They look fab. Yeah, they look so good.
33:58Sell as many pizzas as we can, we're going to sell as many tomatoes as we can.
34:01And fingers crossed, make some cash.
34:03Let's make some dough!
34:04See you later! Bye!
34:07Are we holding the price?
34:09Let's hold it for a little bit longer, £10 for a very small pizza.
34:12It's a lot, but it is working.
34:20Pulling out all the stops to claw back cash.
34:23Don't give up! Keep talking!
34:26Look at me, I'm dressed as a potato. You have to.
34:28Nadia's sales squad.
34:32Got one bangers and mash.
34:34£13, here we go.
34:37We have got a special deal on today, it's £10,
34:40so I was wondering if you would be interested.
34:42We're selling for £13 today. Can I tempt you?
34:45That's £10 then, please. Brilliant.
34:48I've got £13 there for you, lovely.
34:51If you buy it now, I can do you a special deal at £10.
34:55How would that sound? It's usually £13.
34:57Are you sure? Are you not hungry? Thank you.
34:59Are we just discounting prices?
35:01I mean, I'm just giving a little bit of a special,
35:03cos we're not getting the sales.
35:05Are we allowed to do it as well? Yeah, you can, but don't go lower than £10.
35:08Nadia was so keen to get a sale that she took it upon herself
35:11without telling anyone to sell portions at £10 each,
35:15when everyone else was trying to get £13.
35:17I mean, that's not great leadership.
35:19It's better to sell something and nothing, right?
35:21No, no, that's fine. You need to tell us.
35:23No, no, I was literally... You were talking somewhere, so it was weird.
35:27Corporate deals done and dusted.
35:30We have 355kg of tomatoes.
35:33It's a lot of damn tomatoes.
35:35For both teams, last chance to shift remaining stock.
35:40£2.10, I'll shake your hand right now, I'll bring you in four bags.
35:43Lovely.
35:44I grew up in Italy, so I know a good tomato when I see one,
35:47and this is top quality.
35:48Do you fancy some bangers and mash?
35:50Hello, mate, fancy a pizza?
35:52It's six inches, so it's about that big, I'd say. Yeah.
35:54You could just have a sausage each.
35:56What do you reckon? Enjoy it.
35:58Better get you some good gravy on that.
36:0020 minutes till sales must cease.
36:03We're going to drop the price? Yeah.
36:05Right, chicken shop down there on the right.
36:07Everything's got to go. Pizza, they're going to go, £5.
36:11Absolutely banging.
36:12Three pizzas, boom.
36:14Nice. Bosh.
36:16OK, guys, market closed.
36:18Trading over.
36:21Well done, guys.
36:22Cheers.
36:23Well done.
36:24If we end up in the boardroom tomorrow,
36:26I do think it's largely down to Frederick.
36:28The requirements that the client put forward to us
36:31and the nature of how much they wanted,
36:33it was ridiculous from the onset.
36:35I think it was destined for failure from the start.
36:37That was tough. That was really, really tough.
36:39If we end up losing this task, it's definitely Nadia to blame.
36:42She made poor decisions throughout the whole task.
36:45Tonight, profits digested.
36:49Tomorrow, results served up in the boardroom.
37:02You can go through to the boardroom now.
37:24So, an interesting task.
37:28I presented you with 500 kilos of tomatoes
37:33and 500 kilos of potatoes.
37:36And the idea was that you've got to go off now and make money.
37:42Now, who shall I start with?
37:45Let me use my famous pen.
37:49Oh!
37:51There you go. You won that one.
37:54So, project manager is Nadia.
37:57Yes, Nadia.
37:59And any reasoning behind that?
38:01So, I come from a food background.
38:04My family had multiple kebab shops and fish and chip shops.
38:08Oh, right. Fish and chip shop.
38:10You must have come across some potatoes in your time then.
38:12Plenty of spuds. Yeah, I would think so. Plenty of spuds.
38:15So, that was your logic behind it, yeah?
38:17I put myself forward as well for project manager.
38:19You'd already done it before, haven't you?
38:21Yeah, but I'm the only candidate here
38:23who's running a successful food industry business.
38:26You can't be project manager for all 12 tasks.
38:29I understand that. I understand that.
38:31I mean, it's a bit much. Yeah, no, I understand that.
38:34But I have a lot of expertise in this.
38:36OK, well, I'll get a new task next week, concrete.
38:41So that you won't put yourself forward then.
38:44Anyway, Nadia, what dish did you decide to produce?
38:48I chose bangers and mash.
38:49I mean, did you choose bangers and mash?
38:51I chose the bangers and mash. And what did the rest of them...?
38:53Just on that, Lord Sugar, I think majority of the rest of the team
38:56were sort of swaying on the side of potato skins.
38:59Naturally, we were going to a market stall
39:01and you don't think you'd want a full-on sat-down meal.
39:05OK, so bangers and mash.
39:07So you had to go and buy the bangers?
39:09There was definitely a conversation around vegan and vegetarian.
39:13But fundamentally, I wanted to produce the sausage for the masses.
39:17I think, yeah, myself and Anissa both were for the vegetarian sausages.
39:21I think we tasted them, they tasted really good.
39:23And they were a bit cheaper, weren't they?
39:25They were cheaper as well.
39:26Yeah, I think they're about £1.50 compared to £3.50
39:29for the portion for the sausages. Yeah.
39:33Anyway, what was your target?
39:35We costed for 100 portions
39:37and then I think Nadia wanted to add in a bit of a buffer.
39:40So 100 and you bought, I think, 250 sausages.
39:46So what happened was I worked it all out for 100 portions
39:49and then she took the sheet away from me
39:51and just randomly started adding more sausages, more milk, more butter.
39:55The calculation was done by Chisola, actually,
39:57and I take accountability for writing on the sheet, so it's with me.
40:01What you don't understand, Alan,
40:03is they miscalculated the price of 250 sausages... That's right.
40:07..and ended up costing themselves £87.50. Yeah.
40:11Hmm.
40:12The next plan was to address a corporate organisation.
40:17They said they wanted between 80kg and 100kg.
40:21And they give you an indication of what they wanted them like.
40:24Which was 55-65g of potato
40:26and they gave us instructions to the cooking process.
40:29You were blanching these potatoes. Correct.
40:32So their remit was they wanted them soft in the middle
40:35and fluffy on the outside. Yeah.
40:37Sounds a bit like me.
40:40Yeah. A bit. Yeah.
40:42Now, we're on day two. We're in the kitchen.
40:46I was just like, everybody on potatoes,
40:48let's just get as many peeled as possible.
40:50But I think after the first 90 minutes of us peeling,
40:53for me, that's where it got a little bit more chaotic.
40:56I know that kitchens are chaotic, but for me, I lost...
40:59It did almost burn down, didn't it? Yeah.
41:01I lost a little... The cabbage was left to dry on a hot stove.
41:05There was a lot of burning. Yeah. It wasn't good.
41:07Right. When you took them back to the corporate,
41:10the price you negotiated initially was what?
41:13It was £4 originally.
41:15And what did they pay you in the end?
41:17We negotiated down to £3. Why?
41:19Because they weren't happy with some of the sizes of the potatoes
41:22and the condition of the actual potatoes.
41:24From what I heard, they looked like they'd been peeled by Tyson Fury.
41:29How much did you end up getting from these blokes?
41:32So it was £234 we made.
41:35All right. Let's move over to the tomato team.
41:39Mia, you became the project manager, is that right?
41:41Yeah, I did. Any particular reason?
41:43I have a passion for catering. It's my experience.
41:46So I felt it was best placed for me.
41:48Good, good, good move. You chose a pizza.
41:51Yeah. As a collective, we all agreed on meatball pizza.
41:55I wanted to break down the individual meatballs.
41:58The cost to make of the pizza was incredibly low.
42:01I think it came out to around 88 pence.
42:03Right. It worked out we could choose one meatball per pizza.
42:06One meatball per pizza? Yes.
42:08Generous, then.
42:10OK, then they've got the corporate team.
42:12Tell me what happened there.
42:14Yeah, so they wanted 120kg of tomato.
42:17They wanted them diced in 1cm by 1cm cubes.
42:21Yes, so the specification... Really? How much did they want?
42:24So, initially, they wanted 120kg. Kilos?
42:27Yes, 120kg. Wow.
42:30120kg of diced tomato? Yes.
42:33And we walked away with 150kg for £5.10.
42:38You're obviously not very technical, because, I mean, think about it.
42:42What you promised these people was 150kg of diced tomatoes...
42:47It doesn't take much common sense to realise how difficult that is.
42:50And de-seeded. De-seeded? Oh, yeah, de-seeded.
42:53Max, you're a professional tennis player, right?
42:56You should know about not being seeded, right?
42:59Oh, that was...
43:03Cos your wife got thick skin.
43:05Wow.
43:07Anyway, let's go on to day two now.
43:09You're in the kitchen.
43:11You had to make 150kg of this stuff.
43:13How much did you make in the end?
43:16We made significantly less.
43:1821.9kg. Why?
43:20I feel like we were working as hard as we could,
43:22with as much accuracy as we could,
43:24cos I was cautious that the corporate client...
43:26I was there. I was there.
43:28The team heavily underestimated what 150kg of tomatoes
43:33not only looked like, but how much time it would take to prepare.
43:37One thing I would say as well, de-seeding was a big job,
43:40and I think it's quite easy to say, oh, dicing was hard.
43:42It is hard, but equally, I'm familiar with dicing.
43:45I'm not very familiar with de-seeding a tomato.
43:47It's not rocket science, Johnny, come on.
43:49Not familiar with de-seeding.
43:51I've got a 2-1 at university in de-seeding tomatoes.
43:55Come on, Johnny, for God's sake.
43:58Anyway, you had 25kg and they wanted 150kg.
44:02How did that work out for them when you turned up?
44:05We were really happy with the quality, not with the quantity.
44:07Therefore, we had to renegotiate the price.
44:09We renegotiated to £3.50 per kilo.
44:11All that work for 76 quid, basically.
44:14And, er...
44:15Let's get into the market now, about these pizzas.
44:18What happened with the pizzas?
44:20Myself and Dean were responsible for cooking and preparing the pizzas.
44:24Dean has a pizza oven, I have a catering background.
44:27Dean's got a pizza oven.
44:29That's his claim to fame.
44:33I would say I was the most experienced with pizzas.
44:36I'm not good with food, but I can cook a good pizza.
44:38He was very proud of his pizza oven.
44:40Can I have an answer, please?
44:42What was the price of the pizzas?
44:44So, we originally put the price at £13.
44:46With all the toppings? Yeah.
44:48Right, OK.
44:50Good project manager?
44:51I felt the whole positivity thing in the kitchen was a bit ridiculous,
44:55to be honest.
44:56We were here to... Why are you laughing at that?
44:59Because... I...
45:01I think that's crazy, Jordan,
45:02because Frederick shouted at you across the kitchen,
45:04is that an environment you would prefer to work in
45:06rather than someone that's trying to create a positive environment?
45:09Right.
45:10Look, I think it's time to see how the teams did.
45:14So, Tim, could you tell me what Ascendancy spent?
45:20Well, the team, with their one meatball,
45:22they spent only £183.10 on all of their ingredients.
45:27And what were their sales?
45:29Well, they really pushed hard in the market.
45:32They made £350.93 from their public and trade sales,
45:37giving them a total profit of £167.83.
45:42Right, OK.
45:43Karen, same question, parallel.
45:45How much did they spend?
45:47Well, they spent a lot more.
45:49£635.90.
45:53But they also sold a lot more.
45:56£562.50.
45:59But not enough to even make a profit.
46:02So they made a loss.
46:04£73.40.
46:08£73.40 loss.
46:11Anyway, for your treat,
46:13I've organised a veg-packed private Italian cooking masterclass
46:20with legendary professional Gennaro Contaldo.
46:25Emotions. Well done, man.
46:27She's done an excellent job. That was a lot of hard work.
46:29Well, good, I packed my bags this morning
46:31cos I didn't think we were going to get the win,
46:33so I'm just really pleased. Well, you've won.
46:35I know. It's happy tears.
46:36I'll help you unpack them if you want.
46:40But anyway, I'll see you on the next task, OK?
46:45Yes!
46:47Well done. Well done!
46:50This, in my opinion, was a very simple task.
46:53These are potatoes.
46:55Turn it into money.
46:57And what you did was you turned it into a disaster, really.
47:01You know the drill now.
47:02You're going to have to go away and talk amongst yourselves.
47:05OK, so off you go.
47:07Thank you, little sugar.
47:15I'm going to show you how to do a simple recipe.
47:18Fresh pasta with tomato sauce.
47:21Look at that. You've got lovely tagliatelle.
47:24Even though we got the W, I was actually a little bit disappointed
47:27in my performance as sub-team leader.
47:29You cut them in half. We're good at cutting tomatoes.
47:31So you can cut them all. Nice.
47:33I know there is much more that I can do
47:35and I look forward to making amends in the future tasks.
47:37Look at that. Wow, wow.
47:39Oh, my goodness me.
47:41I think the fact this was a meal prep task,
47:43I did definitely feel a lot of pressure.
47:45Unbelievable. I love the way you're eating.
47:48However, I think I've managed to keep my reputation.
47:51Thank you for today, Gennaro.
47:53And salute, everyone. Yep.
47:55Salute!
48:01The failure lies in the costings.
48:03We made a massive loss and that came down to
48:05having really high costs and low sales.
48:08Nadia is responsible for the whole task.
48:10She's made poor decisions.
48:12She listened to the team and that's what's cost us to where we are now.
48:15Can you help me to understand why
48:17the price significantly dropped on the corporate side?
48:20Because they were unhappy with size and weight was crucial.
48:23You said it doesn't matter, they're not going to check.
48:25Fundamentally, I'm completely unsure as to why
48:27you're looking at all at the corporate team, if I'm honest.
48:29Ultimately, it looks like Nadia is going to try and blame
48:32the corporate side, that the issue was the pricing
48:34and the product, which she decided.
48:36Ultimately, this team lost because of you.
48:38Everyone made a group decision here.
48:40You had probably won, but instead you chose to do an authoritative approach
48:43and you completely mismanaged.
48:45I don't have any concerns going back into the boardroom.
48:47I do still stick by the bangers and mash
48:49because everybody that tried the sausage enjoyed it, liked it
48:52and we converted into sales.
49:03Yes, would you send the candidates in, please?
49:17Right.
49:19You spent a lot of time skinning potatoes yesterday.
49:22Now it's your own skin that you want to be saving.
49:26You chose the most expensive dish to make.
49:29Mm-hm. That was the first thing.
49:31Yes, Lord Sugar, I did choose the most expensive dish
49:34on the consensus that it's a UK favourite
49:37and we could get more money for the dish.
49:39Yeah, but you didn't sell that many anyway.
49:42You decided that you were going to try and make 100 covers or so, right?
49:46That was decided, yes.
49:48And you decided you're going to have two sausages at least per...
49:51Per person. So that means you did 200 sausages.
49:53That's right. Right.
49:55But how did we get to a situation where we spent £87.50 more too much?
50:00So the calculation was done by Anissa
50:03and then changed by Chisola for the additional count.
50:06Where did you get the £5.25 from?
50:09It was 50 portions rather than 50 sausages,
50:13an additional 50 portions.
50:15Mm. So, anyway, that cost you
50:17because you put your price up per portion to £6.36.
50:21On top of the fact that the actual bangers and mash,
50:25as opposed to potato skins,
50:28was an expensive risk.
50:30Because potato skins, you fill them up with bacon bits
50:33and all the other bits and pieces and they're quite cheap.
50:36That was the point that we all raised in the morning brief,
50:39was that they were much easier to sell in the market.
50:41But it was too late, wasn't it? Because she made her mind up.
50:44Yep. There was no way or no way, is that right?
50:46Correct. I'm not a food expert.
50:48Nadia put herself as project manager because she is,
50:51so we have to put our trust in our project manager.
50:53You then chose the most expensive sausage, didn't you?
50:56Yes. I went down the beef Angus route
50:58because I wanted to get the maximum cost that I could
51:01and I thought it was more of a premium sausage to sell.
51:04Me and Trisola, we did say we wanted the vegetarian one.
51:07It was cheaper and it did taste like meat as well.
51:09And just to confirm, if we had gone down the vegetarian option,
51:12we'd still be at a loss anyway,
51:14because it was the quantity of sausages ordered.
51:16Well, they were £3.50 each.
51:18The vegetarian one's £1.50. Exactly.
51:20So, if you did £2 times for the £250, that's £500.
51:23That's down to the beef sausages.
51:25But we did sell 120 portions. We're talking about cost here.
51:28Yeah, but we did sell 120 portions.
51:30But your cost would have been reduced by £500.
51:33To £100.
51:35Which could have made you the winner.
51:37Your total cost of ingredients was £635 and theirs was £183.
51:44I mean, it doesn't take rocket scientists to work out.
51:47You went for the wrong thing.
51:49Now, just moving on to the corporate team,
51:52it's not hard to peel potatoes as opposed to dicing tomatoes.
51:57Mm-hm. What went wrong there?
51:59We kept, especially myself,
52:01kept fundamentally saying we need to be at that 55 to 65,
52:04and the response was...
52:05Well, who was cutting them? Were they any of this lot cutting?
52:08Correct. Nadia was cutting at one point.
52:11Did they know the brief of what size they needed?
52:13I kept drilling it in,
52:14and I was told to almost be quiet about telling it that much.
52:16Who told you to be quiet? Nadia did.
52:18It's impossible to physically cut 700 potatoes at 55g per quarter.
52:23What planet are you on? Four weeks would take you.
52:26When I was cutting them, I made sure they were the right shapes,
52:29but you were cutting tiny shapes, because when they came out,
52:32I purposely said, one of these trays, we can't give them,
52:35because it was tiny. It was like a potato wedge.
52:37I didn't cut that.
52:38I mean, at the end of the day, what happened with the price?
52:41So the price dropped from the agreed rate of £4 to £3.
52:44And when you got there, why did you drop on unit price?
52:47What, they just said to you, I don't fancy this,
52:49so you just dropped on unit price?
52:51Because the quality of the potato wasn't right.
52:54What do you mean, the quality of the potato?
52:56The shape, because you told us all to take educated guesses.
52:59So what, that's a pound per kg less?
53:01You told us to take educated guesses.
53:02So you don't challenge back?
53:03So when you challenge, you just drop a pound? Is that what you do?
53:05We didn't drop a pound.
53:06They dropped it to £2.80, and we negotiated it back up to £3.
53:09But you agreed £3, so you dropped a pound? Correct.
53:11Off the unit price? Correct.
53:14John, you say that you're a king of negotiation.
53:18Mm-hm.
53:19Well, the corporate sale started at £8 or £9,
53:23which kind of upset the operator.
53:25Yeah. And you ended up with £4.
53:27Yeah, so... Was that a good negotiation, then?
53:30No, it wasn't a great negotiation at all.
53:33They didn't give us much to gauge on.
53:37OK, Nadia, pick two people
53:41who you wish to bring back into this boardroom.
53:44So I would like to choose Kay,
53:46and the second person I'd like to bring is Janna.
53:49A bit of a one-trick pony.
53:51You say you're the king of negotiation.
53:53That's all you do. Can you explain why what happened?
53:55I know we're going to get into it, OK?
53:57Let's wait till we have time to talk about it.
54:00Wrong decision. OK, well, sorry, it's my decision.
54:03I'm from a business perspective.
54:05But we sold more than the other team,
54:07and we sold majority of the money. And I would also like Janna to come back.
54:10Why should we be the task when we made a profit?
54:13Anyway, that's what you've decided.
54:16You three go back to the house, and you go back to the house also.
54:20Thank you, Lord Sugar.
54:30OK, look, I'm going to have a chat now with Karen and Tim.
54:34Step outside, I'll bring you back in shortly.
54:36One of you's leaving today, OK?
54:38Thank you, Lord Sugar. Thank you, Lord Sugar.
54:49Look, I mean, having listened, it's very clear.
54:52She was the only one who wanted to do bangers and mash.
54:55The rest of the team didn't want it at all.
54:57She spent the money on the very expensive sausages, so...
55:00No, you can't blame anybody else.
55:02I mean, she overspent on ingredients and she picked the wrong dish.
55:05I mean, it was a catalogue of errors.
55:07It was her way or the highway.
55:09The reality is that she made the decision,
55:11she took accountability for it, therefore it's her responsibility.
55:14Yeah, she didn't want to listen,
55:16so I don't think I've got anywhere else to go, really, on this.
55:19So I know what I'm going to do.
55:23Could you call the three of them in, please?
55:37Nadia... Mm-hm.
55:39..we can't find any other reason for the failure of this task
55:44other than your decision that you made for bangers and mash.
55:50It's as simple as that.
55:52The amount of money paid for sausages,
55:55£500-odd, really killed this task.
55:58So, Nadia, you've definitely nowhere to go, unfortunately.
56:02You're fired.
56:04£5,000, £10,000, £10,000, £10,000, £10,000.
56:07£10,000, £10,000, £10,000, £10,000.
56:09£10,000, £10,000, £10,000, £10,000.
56:12£10,000, £10,000, £10,000, £10,000.
56:15Never so clear than who was culpable for the failure of the task.
56:22However, Janna... Yeah.
56:24..you know I've got kind of a gut feeling.
56:27You know, you have been very, very quiet in the last four weeks.
56:31I haven't seen much from you.
56:33The next task, you are going to be the project manager, like it or not.
56:38OK. OK? All right.
56:40All right. A pair of you, off you go.
56:42Thank you, all three of you.
56:56Lord Sugar has missed out on an absolute massive opportunity with me.
57:01There's no reason why I should have been fired.
57:03I think it's really unfair.
57:05I think it would be harsh for either Keir or Janna
57:08to go on this particular occasion.
57:10I think Nadia's got in a very difficult position.
57:13Although, that being said, Nadia is the sort of person
57:15that doesn't give up without a fight.
57:17I don't think she's got a fighting chance, to be honest.
57:20I'm back!
57:24How are you doing?
57:26So, is it a bit of a double firing?
57:28CHEERING
57:34What happened? Come on, tell us.
57:36All I can say, easiest boardroom ever.
57:40Wow!
57:42So, he was like, OK, next task, you're PM.
57:46CHEERING
57:51Now, 14 candidates remain.
57:55Lord Sugar's search for his next business partner continues.
58:01Next time...
58:02I want you to create a new chocolate Easter egg.
58:05Lift-off.
58:07Hopping candy from planet Pluto.
58:10Turbulence.
58:11Do we think that that screams luxury and it doesn't just scream shrap?
58:15And in the boardroom...
58:16It's pathetic.
58:17..a crash landing.
58:19I'm sorry that you wish to resign. Off you go.
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