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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