Undercover Boss - S07E12 - Golden Krust Caribbean Bakery and Grill - 卧底老板

Tonight, on Undercover Boss, Lowell Hawthorne, president and CEO of Golden Crust Caribbean Bakery and Grill... Lowell, you're not nervous, are you? ...goes undercover in his own company. What? Come on! This Jamaican-born immigrant with an appetite for expansion... You ever work in the restaurant industry before, bro? Never, never. ...dawns his dreadlocks and finds life on the road... Whoa, whoa, whoa, whoa! ...isn't so easy. Oh, my God. We need to come to America to skin teeth and play games, bro. These people got to get in and they got to get out. Okay. Hold it, hold it, hold it. Whoo, he did it again. ...along the way, he'll find employees who don't think his company is full of sunshine. The Golden Crust franchise, they have a bad name. Really? I would say to the owner of the franchise, you don't do like that. Everything burn. Let it burn. There are warehouses where someone gets paid $15 an hour and they do half of the work that I do here. And will this laid-back leader be able to keep his cover from being compromised? This is the franchise? Yes. Find out next on Undercover Boss. With a base of operations in the Bronx, New York, Golden Crust Caribbean Bakery and Grill is the number one producer of Jamaican patties in the world. Lunch special, 543. With more than 120 locations, 1,800 employees, and available on the shelves of 18,000 supermarkets and dollar stores, Golden Crust has been bringing the flavor of the Caribbean to hungry Americans since 1989. Leading this company to the top of the food chain is one Jamaican-born boss. I'm Lowell Arthur, I'm president and CEO of Golden Crust Caribbean Bakery and Grill. Golden Crust is the first and the only Jamaican franchise company in the United States. Golden Crust offers a variety of authentic Caribbean cuisine. These are family recipes that go back generations. Jerk chicken, curried chicken, oxtail, and we are the number one producer of Jamaican patties in the entire world. Jamaican patty is something that we all were grown up eating, whether we're in schools, whether we're in church, we grew up eating patties. It has three ounces of meat and 2.5 ounces of flaky golden crust. That's why the name came about, because of that golden crust. I'm a product of Jamaica with my parents, Mavis and Ephraim Hawthorne, 10 brothers and sisters. We came from a community where we had no light, no running water. Growing up in Jamaica, everyone aspired to come to this United States. It's the American dream. I came to the United States when I was 21 years old. I had nothing. My wife and I were living in the projects in New York City. My father, who was a baker in Jamaica, came to visit us. And one day my dad looked at us and said, what if we start a little bakery? I called all my siblings, most of whom had all moved to the United States by that time. I was able to convince them to borrow money from their friends, their family, and empty their saving accounts. Let's go and make some dough. We were so excited to bring the traditional Jamaican style cuisine to the United States. And in 1989, the first golden crust bakery was opened. It was a tremendous success. We were able to expand our store from Queens to Long Island, from Bronx to West Chester County. By 1996, we were growing rapidly. We had 17 restaurants in New York City and annual sales in excess of $16.5 million. By that time, we had also started our manufacturing business supplying food to New York City school systems, the penal systems and supermarkets. By 1999, we had over 35 stores. And by 2004, we had 73 stores in five states. Today we have over 120 stores in nine states and supplying over $18,000 stores and supermarkets. Golden crust model is the McDonald of the Caribbean. By 2020, all Americans will expect to be eating golden crust patties. My initial vision for the organization was just to have enough store for my siblings and I to just take care of our families. Today we have over 44 family members working for Golden Crust. Good morning. My nieces. How are you, how are you? My nephews. Hi Omar. Hey there. How's it going? Hey, what's going on? Everything's good? My son, Omar. My son, Ehwood. Hey, what's going on? Not much. My son, Darren. When I'm at work, all my family members, they do have tremendous respect for me. Even my wife. I'm the boss at work, but when I get home, my wife is a boss. I am blessed to have the life that I live. It's movie time. What movie is it? Oh, wow. Good old James Bond. My number one goal in life is to be able to provide for my children. That is why I work hard, to make sure I can give them a life that I didn't have when I was growing up. Who's your favorite Bond? I think Roger Moore. Pretty good. All right. Pretty good. I like Tyler Perry. Hey, buddy, how are you? So what were you thinking about doing? I would love to get some braces, so when I smile, no one would recognize who I am. Turn a little bit toward me. Good. The Golden Crest Organization has grown tremendously over the last 25 years, and my vision is that by the year 2020, we'll have over 100 new Golden Crest restaurants. So this is the perfect time for me to go undercover, to make whatever corrections and adjustments that we need to make and take the organization to the next level. Holy smoke. I can't get rid of my accent, but luckily, 70% of our workforce is Jamaican, so I'm going to try and use that to my advantage. While undercover, I'll be posing as Mark, a bus driver from Jamaica. My employees will think I'm a contestant on a reality show competing to win $250,000 to put towards starting my own business. Yeah, man. Yeah, I need to put a little bit more water in this. What? Most of the employees are Jamaicans, so you'll fit right in. You'll fit right in. That's what I'm thinking. I'm ready for the journey. Golden Crest is a legacy that my father started. By going undercover, I will see things that will preserve this legacy for generations to come. Today, I'm here in Brooklyn, New York. I'm going to be working as a cashier for the lunch period. This is spicy beef and cocoa bread. This is one of the top stores. It does over $1.2 million annually. Nick's alive. No, me alive. So, I want to learn what are they doing right, and if it can be used as a model throughout the entire Golden Crest system. How are you? I'm looking for Gerger. Oh, hi. I'm Gerger. Please come in. Okay. How are you? I'm Mark. How are you? Give me one second, please. Okay. All right. 5.25 is your total. Thank you. Have a great day. Okay, just get your uniform, because you got to look like me. Really? Appearance matters. All right? I'm ready, I'm ready. Let's go, follow me, all right? Okay. I met Mark, and immediately, I thought he might be Caribbean, because he has dreadlocks. You got to hurry up, because we got work to do. All right? Okay, very good. Okay. So, he probably already is familiar with some of our roots and culture. Is it better? Okay, so, it's a very exciting time. It's pretty busy here, though. Yes, it's very busy, and just get comfortable. You understand? Be yourself. You don't flow with it. Okay, okay. Okay, so, we have three sizes. We have our mini container, we have our small, we have our large. For our rice, we have two spoons, three, four. Four, okay, I got it. We have two soups today. Red peas with cow foot, and we have seafood stew. Patties. You sell a lot of patties? We sell a lot of patties. Somebody pass me a chicken patty, please. I'm going to teach you on how to use a PO system. Patties. I was a little bit nervous. This is something that I have not done in 25 years. Okay, okay. And then you hit hash? It was certainly a lot to learn. For this beautiful young lady, I'm going to present her cheese, and say thank you. Thank you for shopping at Golden Cross. All right, I'm going to take somebody's order, and we're going to do it together. Okay, great, great. Hi, this is Mark, and he's going to take your order today. Hello. Welcome to Golden Cross. Okay, can I get a mini with rice, please, and a hot dog right there? Okay. You heard that? You're not paying attention. Mini stew chicken with rice and peas, and hot dog gravy. Stew chicken with rice and peas. Did you hear the size? Hot dog gravy. A mini. Okay. So, all right. Stew chicken, right? Mm-hmm. Do you know how many pieces to go in there? Depends. Three? Stew chicken is normally two pieces. All right, go ring her up. So far, Mark is going a little slow. This time, it's important. These people got to get in, and they got to get out. Right. She's going to get a small rice and peas with fried chicken. Okay, you remember how many spoons? Yes. How many? Two. Are you sure? Yes. Are you sure? Three. There we go. I'm a very patient person, but when I have to be stuck repeating myself, then that's what aggravates me a little bit. Hello, how are you? Welcome to Golden Crust. What kind of soup we have? We have, um, do you remember? I don't believe in failure. Tell her the soups of the day. We have red pea soup with cold foot, and we have, I don't remember the second one. So, he's going to have to get it. Let's go, Mark. Seafood. Way to go, that's great. Oh my God, that's great. That's still great. Hello, can I help you? Welcome to Golden Crust. This is chicken patty. The total is $4.98. You cannot pay for it, it has to be $5. Oh, you have to spend $5 before, okay. Oh, this is $4.98, right? Yeah. I was quite taken back on a couple of occasions. The local policy here is that you cannot take credit card unless it exceeds $5. To see a customer walking out for two cents, that is not right. The total is $8.70. Also, they were using I Love New York shopping bag. Every store must use Golden Crust shopping bags. So, I'm going to be speaking to the franchisee to ensure that this practice is discontinued. Okay, so how you feel so far? You feel like you're getting it? Slowly but surely. Practice makes perfect. Okay. Although there are some issues and problems. Your patties are in the bag here. Georgia was impressive, to say the least. She knows what I want. She knows what? Yeah, she's my regular. She's a regular? Yeah, she's going to get rice and beans. Okay, okay, okay. Very much customer driven. She knew what the customers were ordering before they even placed the order. At the end of the day, your customer smile, you smile. All right? All right. She eats the patties too? Yeah, she eats the patties. Actually, she made me come here for a patty. Really? Yeah. Oh. So far, I'm having an amazing day here. So, how was it for you? Yeah, it was fun, great. You feel it? You feel it in your legs? I feel it in my legs. That's where I feel it. So, you know, I want you to tell me about Mark, you know? Why is he so important for you? So, I'm in LA, you know, just driving bus around. When I came from Jamaica, that's where I came first. Oh, so you're Jamaican? Yeah. Oh my God, Yanni, so... You didn't know that? No, you know what? I've been meaning to ask you... You better give her a hug. I have to... Oh my God, because what part of Jamaica are you from? I'm from St. Elizabeth. St. Elizabeth? Yeah. I'm from St. Mary. St. Mary, wow, wow. I'm very close to Ocho Rios. Yes. Oh, okay. How do you like working here? You know, I love working here, you know? I love working here, but this is not something that I plan to do long-term. Oh. It's all about, you know, making ends meet, because sometimes the money is not even enough to cover, you know, your bills and stuff, but you just gotta figure out a way to, you know, make ends meet. So I decided I wanted to go into nursing. I finished nursing school already, so... You finished nursing school? Yeah, I finished nursing school already. My kids are excited for me. Great. And I'm really doing this for me and them. Yeah. Pretty soon I'll be leaving, so I know it'll be a little sad, but I have to better myself, so, you know, I can make a better life for them, you know? Yeah. I was really disappointed when Georgia mentioned that she believed in Golden Cross. She's an amazing young lady. She knows her customers. She knows her community. That's the kind of people we are looking for. We still have more work to do, so let's go. All right. She's the number one reason why this tour is doing so well. I don't want to lose her, so I'm going to do everything I can to keep her within the Golden Cross system. Coming up... This is your franchise? Yes. Will Mark be able to hide his true identity? And later... Right now, the Golden Cross franchise, they have a bad name. Really? One employee gets fired up. We have broken restaurant. I would say to the owner of the franchise, you just do like that. Just burn it. Let it burn. I'm here this morning in Fort Lauderdale. Florida is a great market for us. We are hoping to do over 50 stores here over the next two years. Today, I'm going to be working with one of the head chefs. Consistency is critical to move forward with this rapid expansion. This location just had a grand opening here four months ago, so I want to ensure that the system here is flawless. Odin is here. Just go straight to the back. Okay, thank you. Thank you. You're welcome. Sorry, may I speak to Odin? Odin? Odin. Hey, sir, how are you? That's me, man. That's Mark. Mark here, man. How are you? I'm the head chef in Fort Lauderdale Golden Cross. Okay, okay, great. I'm a great cook at home, but I've never gone in at a commercial level to cook. What's going on here? But I'm ready to get the job done. You ever work in the restaurant industry before, bro? Never, never. So, we're going to start off with some red peppers and some green peppers. This is my knife. Let me get you the black one. This is my knife? You sure you can't? You want a big knife, bro? You nervous? Knife's sharp, man. Knife. Don't be scared of the knife, bro. You'll be scared. I said I'm going to have it. All right, all right. You want to use the smaller one then? Yeah, let me use the smaller one. I want you to get comfortable, bro. I don't want to lose my finger here. Yeah, don't want you to lose it either. Do you have any kind of protective glove? Because I can't afford to lose my finger. So, I wonder if you have a special cutting glove. No, I never heard of gloves that protect you from it. That means more some iron fist. It will be an iron fist that you have to, not to cut off your fingers. Your nails, keep them under. Yeah, we don't have gloves to protect you from cutting off your finger. You have to protect yourself. All right. You have to run your knife and let it glide, bro. Like, it's called knife glide, you know? Knife glide. Let it glide. Take your time, practice become perfect. Yes, man. Yeah, man. Let it glide. Glide in. This is what I can do now with my skills. I can just hold the knife. Man. And I don't have to look. Yeah. Wow, wow. Don't try it at home, bro. Yeah. I can look over here and see for myself. All right, all right. All right, bro. It's all in nine years work. All right. I'm going to teach you porridge. Porridge, yeah. This is the banana, the green banana we're peeling now. We'll cut them up into small pieces so it can get blend smoothly. Uh-huh. How about this? Is this good? Yeah, man, that's good, man. Perfect. Put in your banana in the blender. Add a little of that water. You look pretty young though, chef, yeah? How long you been doing this? Since high school, bro. Oh my God. Yeah, man. So how long you been in this restaurant? I've been here two years, but not at this location. Okay. With the company. Oh, okay, okay. Yeah. Okay. All right. Working like a boss. Okay. So this is a little oats. That's a little creamer. This is going to stir that in. You want a little sugar. Uh-huh. Yeah, that's good, bro. And just a touch of the salt. And whisk in that. How do you remember all of this? Come on, it's all in the brain. It's all in the brain. You don't have like, a recipe book or anything? You don't want a recipe book? Yeah. All right. But we don't have a big back book of recipes, bro. One of the ways in which Golden Cross maintains consistency is through a corporate recipe book. It's essential within the Golden Cross system. So who was responsible for your training? Because you're pretty good. At the other store in Cameroon. At the other store? Yeah, there's another Golden Cross. Okay. That book needs to be there. Every chef needs access to it because whether I'm in New York, Florida, the taste must be the same. People come here just for my porridge, bro. One day, a customer come and propose marriage to me. So, you never know, you know, bro. Yeah, man. How long you live here, man? Two years. I'm just 22. Oh, you're just 22? Yeah, I'm just 22, bro. You're the same age as my son. Yeah, bro. We didn't come to America to skin teeth and play games, bro. You're right, absolutely right. We come here to see if we can live the American dream. Everybody talk about the American dream from I was a little boy back home. So we come here, we come to work hard. Talk about the American dream. What's your dream? What's your really dream? To own a restaurant. Okay, okay. But everything, every great move begin with the first step. First step. So right now, this is the first step. Odin has great aspirations. He somewhat reminds me of when I was a young boy. I came to this country when I was 21. I had the same drive. Nothing can stop me, bro. Only me can stop me. He's one of the most positive kids that I have ever met. And I'm going to see how I can help him achieve his American dream. You can walk with me, bro. I want to show you the parties then. All right, all right. You want to see the parties, bro? Okay, man. Bronx at Golden Cross Distribution Center. And I will be working as a forklift operator. This is where we distribute all the finished products. The forklift operators here play a very important role. They're responsible for loading and unloading the hundreds of thousands of patties that are produced here per day. Bread, cake, pastries, you name it. If things is not going well here, it's a disaster. So it's important for me to understand exactly how these guys do get the work done. Looking for Mike. Hey. Mike, how are you, man? How you doing? I'm Mark, man. Good, good, good, good. Nice to meet you. You must be my trainee. Yes, yes, yes. I'm the forklift operator, and today we're going to be shipping out some orders, loading some trucks. Yeah. You look like you might be cold. Man, it's cold inside, man. Yeah, you might want to get a jacket. What's the temperature in here, man? I think it's about zero degrees. Oh my gosh. Yeah, yeah. Let's get you a jacket, though. Come on, come on, come on. When I first met Mark, he had a lot of energy, and that's great, that's perfect. We love people like that. I have a surprise for you. We have the iceberg that's something titanic. A iceberg? Yes, it's right here. Oh my gosh. Yeah. So we're going to be working on that. That's an iceberg, yeah. Yeah, that is an iceberg, yeah. Whoa, whoa, whoa, whoa, whoa. Mark completely fell on his ass. Yeah, okay. Thanks, man, thanks. It's not every day you get to see someone bust their ass right in front of you, so I guess it was pretty funny, yeah. First, I think we need to get you trained on the forklift. Okay. All right, you're going to take a seat right on up there. I have never driven a forklift. This lever is to go up and down. That's to go reverse, and that's to go forward. Okay. I love to drive, you know, so I'm sure it's going to be all fun. Ready? I'm ready. All right, go forward. Come on, roll with me. All right, watch it. Whoa, hold it, hold it. Mark has trouble not hitting things. These boxes are huge. Oh man, that's not good. He's kind of bad at the forklift job. Nope, nope, nope. Woo, he did it again. He's horrible, actually. All right, whoa, whoa, whoa, whoa, whoa. Look what just happened. You owe Golden Crust $50 now, okay? Time schedule, let's go, bring it up. We've got a couple of damaged cases, and it's not good for business. We're going to drop this one right here. All right, bring her forward. All right. All right, slow it down for just a second. This is your breakfast? Yes. One of my employees recognized me right away. Hey boss, hey boss. Boss. He kept on looking. Many of the employees looking at me, staring at me. I don't know what to do. I don't know what to say. I am nervous. I don't know what to do. I don't know what to say. Very good, very good. I am nervous. All right, we have to get a sledgehammer and break some of this down. Have a go at it. Very good. So, I kind of remember seeing a couple of pictures with your face on it. Really? Yeah. Kind of makes me think about maybe Undercover Boss. But you're the wrong guy. Are you sure? Mr. Whorethorn. Yeah. I'm busted. Yeah, you're busted. You got busted, you got busted. Listen, forget about Undercover Boss. Yeah. I need to know what's going on to make this company better. Oh, I'm like a little nervous saying this, but there are a lot of things like this that kind of go on a lot. Spoken to people about it before, but one of those things that just doesn't get fixed. As far as the organization of the freezers, space is an issue. So it's pretty tight inside here. Yes. There's a lot of skill that's required, and cheap labor doesn't come with skill, and skilled labor doesn't come for cheap. Okay. So if you want someone to come into the company with some skill, you gotta pay for that skill. Yeah. There are warehouses where someone gets paid $15 an hour, and they do half of the work that I do here. Mike is doing his utmost best, and all these issues that he has to deal with should not be. And it's totally unacceptable, and it's not fair to him as an employee. So you live around here? Not too far. I live in the Bronx. Yeah. I'm living with my best friend, sleeping on a couch, basically to be here for my daughter. She's 10, so I don't- So you're actually sleeping on the couch now? Yeah. It's been about a year and a half now. And you're still smiling the way you are? Yeah, well, I'm alive. You're alive. I'm alive. Listening to Mike, it reminds me about what we're all about, family. One of the things that my father has expressed on numerous occasions is that we must always put people before profit. And having worked with Mike today, that is something that I will never forget. You're doing great. We're gonna talk. All right. This is my last job. Today, I am in Queens, New York, and I'm gonna be working with the head chef. I have had one job as a head chef already. The previous chef that I worked with had no corporate recipe book to ensure that recipes were being followed. Hi, morning. Hi, looking for Durant. So I'm here to work as a head chef again to make sure that this is not a system-wide problem. Would you like a bag? Hey, Durant. Hello, good morning. How are you, sir? I am always fantastic. Great, great, great, great. Great, great, great. Doing well. You know, I've trained a lot of people, and I hope you show me that you got what it takes to work in your kitchen. I'm ready. I'm like a sponge. I'm gonna take it all in today. All right, so guess what we're gonna do? You're gonna change? Okay. We're gonna be professional, am I right? Yes, sir. And you wanna win this thing? Yes, I have to win. Okay, let's win. All right. I assume you're a Jamaican. I'm a Jamaican, yes. We're gonna cook oxtail. This is the oxtail. What we're gonna do now, we're gonna get some chopped onions, tomatoes. You're gonna cut this one for me like this. Okay? Chop this one for me right now. When you work here, this is gonna be your job. All right, I'm gonna do the onions while you... Let me finish up that first. Let me finish up because we gotta catch that before it gets overcooked. Open that for me. All about speed. This business call for speed, you know? Now you gotta lift this up. Okay. Just a little tomato paste and a little ketchup. A little all-purpose seasoning. A little garlic powder. Uh-huh. I'm gonna get a cover and let it simmer. Start smelling good already here. Start smelling good already, huh? Yeah. I'm gonna make a curry sauce now, okay? Okay. Burn the curry into the margarine itself, okay? Okay. I like Duran, he's passionate. He was cooking so many things. I'm gonna make you some pretty macaroni and cheese, okay? As good as Duran is, nothing was systematic. Little pinch of allspice in there for you. That should be good. Everything he tells me was a pinch. A little bit of this, a little bit of that. And as I looked around, there was no manual. There were no recipes. There was nothing to follow. So you have a book for this? No. So you're the book then? I'm the book? You're the book. Suppose you don't come tomorrow, what I do? Oh, you hit it right there. A restaurant must have a recipe book in order to keep standard and consistency, okay? And I'm gonna say this to you. Every Golden Cross you go to, they cook different. And it's a big problem. Right now, the Golden Cross franchise, they have a bad name. Really? People come here, they say, oh, I like your food. It's not like the other one. You think it's because they don't have the recipe manuals? Absolutely. That was a really big shocker for me. This is a system-wide problem. I have invested thousands and thousands of dollars on recipe books. Unless this information is passed down to our chefs, we cannot have consistency. We cannot expand with issues like these. You think people need to be educated in this business? You have to be. If you're not educated, and you try to run a restaurant business, what are you doing? This is what you're doing. This is your $100 bill, and you just do like that. You just burn it. Everything burns. Let it burn. I would say to the owner of the franchise, seek to find good chefs, but sometimes they don't want to spend the money. I've been working since I'm 14 years old in this business. Here, I am not allowed to interview no cook. That's why we have broken restaurants. That's a very good point. The chef should hire the- The chef should hire from the pot washer, because this business is about experience. I hope these few words are going to make somebody wiser. Durant's very vocal about some of his concerns. He cares, he wants to help the store, but he feels as if he's being held back. We, as an organization, we have to do better than that. Okay. This is the macaroni. I've never had anything like this. This is great. This is my recipe. Is that a hot seller? Yes, sells well. This business is my life. My father was a chef in Jamaica, and this is where I grew the passion from. Like father, like son? Yes. You're married? Yes, I am. Kids? Yes, I have six children. They live in Pennsylvania, I live in New York City, because here's where the money is at. That's why you're out here working every day? I want their life better than mine. Before this experience, I thought I was doing a pretty good job taking care of my employees, but having seen what I have seen, there is room for improvement. We're gonna go to our next task? Next task. We're gonna make some chicken? Employees are the backbone of this company. Okay. And without them, there is no golden crust. However, we have to give them the tools to be successful, and we have not done that. And that is something that I must fix. Coming up, the employees think they're going to decide whether or not Mark deserves an investment to start his own business. I'm not Mark. Okay. How will they react when the boss reveals his true identity? I am the undercover boss. Oh, friend. Have a seat, yeah. My undercover experience has been tremendous. Learned that all my employees, they are more than packers and cashiers and bakers and drivers. These are people with dreams and aspirations, and we have to do all we can to make a difference in their lives. Hello. How are you? Doing fantastic. Good, good. So what do you think about Mark? I give Mark, like, a six. Why are you smiling so much? You look like Mark, minus this. I am not Mark. Okay. Have you heard of the show, Undercover Boss? Absolutely. This is Undercover Boss. Okay. And I am the Undercover Boss. Oh, friend. Yes. I wanted to meet you a long, long time ago. You wanted to meet me a long time ago? Yes, indeed. I'm Mark. Mike. See, I got busted, huh? Yeah, you got busted pretty bad. I kind of remember seeing a couple of pictures with your face on it, but I'm the wrong guy. Are you sure? Mr. Whorethorn. I really wanted to understand exactly what you do, and I've learned a lot. Yeah. Don't walk on ice. That's an iceberg. Yeah, that is an iceberg. Whoa, whoa, whoa, no, no. We can laugh about it now. Yeah, yeah, but it could have been bad. Yeah, you could have been hurt. That is something that I've instructed my crew to fix immediately. That sounds great, yeah. You know the business in and out. So what I want to do for you, I'm going to promote you as our inventory manager, and I'm going to give you an increase of $18,000 a year. Really? Are you ready? I'm ready. Yes, I am. You mentioned also about your daughter. Yeah. I want to give you $25,000 to establish a scholarship fund for your daughter. Really? Can I hug you? I'm kind of speechless. Just to be able to provide for my daughter, it's really all I wanted. This was so great. Thanks a lot, brother. There aren't enough thank yous in the world for me to be able to provide him for what he's doing for my life. Jerga, you wrote me to death. I was tired. Portions. And portion control. Hey, you remember how many spoons? Yes. How many? Are you sure? Three. There we go. You were excellent. Thank you. Which really saddens me that you may believe in the company. Pursue nursing, yes. To pursue nursing. And I'm trying to see what I can do to keep you at Golden Cross. What do you think about being a store manager? Managing a store, wow. I'm prepared to give you a $25,000 a year increase in salary. Wow. My heart is dropping. I don't know what to say. I know this is a big decision for you. It is a big decision. I really want to help you. I'm going to write you a check for $20,000 to take care of your children, education, your bills. I don't want to think about that when you come into work. Take a deep breath. Can I do these things for you? Never in my life has anybody has ever been so generous to me. So what do you think? I think it's a great opportunity for me and my children. They deserve it. If you are ready, we are ready. I'm ready. You're ready? Great, great. All right. Give me a hug. Oh my God. This is great, great. I'm so overwhelmed. I'm so like in awe. I want to cry. I want to scream. I want to dance. It's like a dream come true. Durand, I want to ensure that all the stores were using the recipe books. And I didn't see that in your stores. Yes. Do you have a book for this? No. So you're the book then? I'm the book? You're the book. Suppose you don't come tomorrow, what do I do? Oh, you're hidden right there. How important is consistency to you? Absolutely, extremely, abundantly. Have you ever given the manuals? No. The recipe manuals? No. So everything that you cook at your store, your location, that's your recipe? Yes, that's my recipe. That's your recipe? Yes. I am going to make sure that the Golden Crust recipe manual is in every Golden Crust store. But that mac and cheese, man, was amazing. And I'm going to ensure that that recipe is used system-wide. Thank you. I like your enthusiasm. I like your passion. I would like to make you one of the executive chefs within the organization. Yes, yes. And I would like to pay you $25,000 more than what you're getting now. Thank you very much. But if you do come to corporate headquarters, you can't be the book. You got to follow systems and procedures. Are you willing to- Absolutely. Everything in me you're going to get. Excellent, excellent. Absolutely. You have six children in Pennsylvania. Yes. I had a hard time raising four children. So I can't imagine what you're going through trying to raise six. So there's something else I want to do for you. I want to buy you a new car. That's awesome. Can I embrace it? You can do anything you want to do. You proved to me that today, that God searched for his people and he brings his people together. You know what I'm saying? I want to thank you very much. Yes, yes, yes. Mr. Alton demonstrated to me that he loved what I'm doing. It's going to be our book. His book and my book are going to be our book. That's all I say. O'Dean, you impress the hell out of me. That sounds good coming from you. You are an exceptional employee. Don't try it at home, bro. Whoa, whoa. Yeah, bro, it's all in a day's work. Yeah, when people see me, they say, oh, that's Mr. Golden Cross. So you're proud of this brand? Of course, I support this brand. These are some of the things I love for you, man. So one of the things I would love to do for you, I would love to give you a check in the amount of $15,000. Really? Nobody ever really give us nothing in life, you know what I'm saying? We're not used to this because we have to work hard for everything, man. Thanks, man. Very, very thanks. And one other thing I want to do for you, you mentioned about the restaurant business. You want to start a restaurant. I like your aspiration. Whenever you're ready, I am going to waive the franchise fee for $25,000. That's when you're ready for your Golden Cross franchise. We'll be able to make your dream come true. It's very good. I have a bright future ahead. Thanks to you. Thanks to you, Mr. CEO. Really appreciate everything that you've done for me, man, because when you bless me, you bless somebody else, so it goes on and on, you know? Really appreciate it. Respect, man. I came here to live the American dream, so I guess this is what happiness feel like. Yeah, man, you feel like family, man. Yes, yes, yes, yes. We're going to continue to work hard and make the best out of this business. I'm not going to let Golden Cross down.