In this Bar Rescue episode, Jon Taffer sends a team in his place to visit Uncle Albert's Pub in Houston, Texas.
He has sent expert mixologist Phil Wills and actor and restauranteur Danny Trejo.
Uncle Albert's Pub is owned by Les Weaver.
He bought the Albert Einstein themed pub as an investment opportunity.
Without experience, he asked his wife Rebecca help him run it.
It flourished until she retired and then the standards dropped.
This was due to the staff having no oversight.
Rebecca had to come out of retirement to get things in order.
Les is dismissive of her efforts and is not stepping up to the plate.
With just a few weeks left that they are able to stay open, they need help.
The expert chef is Tatiana and she joins them in the surveillance truck.
They don't like the name Uncle Albert’s as no one would immediately link it to Einstein.
They see Les eating and drinking at the bar.
He is having a party whilst he is $123,000 in debt.
Claire and Sherrie are the spies, they are a TV host and journalist who review restaurants.
They order a Long Island Iced Tea and when served, it is too strong.
For the chicken sandwich, they see that the cook does not season it and microwaves the cheese.
The spies do not like the food and Rebecca notices and offers a different meal.
The replacement meal is drenched in mayonnaise and cold in the middle.
They have seen enough and they all go inside.
They meet Rebecca and she takes them on a tour around the bar.
When they find some things wrong, Rebecca agrees the process is not followed.
Les jumps in and says that they should respect his wife.
He insists they are yelling but they are not.
Soon, Phil and Les are yelling at each other.
Les is not listening to Phil or Rebecca, who insists she was not being yelled at.
Danny Trejo has to step in and calm it all down.
Les wants to leave but the next day he comes back with Rebecca.
Phil and Danny come in to meet the staff.
The staff point out Les is known for his Long Island Iced Tea.
Les insists he does not have a problem and he just likes to relax.
Les admits they have only six months left before they would be forced to close.
The Partender report shows they are losing almost half of their income through overpouring.
Phil asks for an apology for the behavior the night before they get started and he gets it.
The expert mixologist is Carlos Ruiz and he comes in along with Tatiana for the training.
The training begins with Carlos training them on making Hibiscus Ranch Water.
Tatiana trains them on making a Texas Ranch Fried Chicken Sandwich.
For the stress test, Rebecca and Les share their roles and the customers are let in.
The orders come in fast and Phil announces that any drinks that are not made well will be dumped in a bucket.
The cook Junior is drowning in tickets in the kitchen.
The lack of communication between the front of house and the kitchen leaves food standing and going cold.
A burger is sent out raw instead of medium rare so it is sent back to the kitchen.
The confusion in the kitchen only grows as tickets continue to build up.
Phil sees their systems are to blame and the drinks bucket is already full.
The manager is overwhelmed but Les stepped up, surprising them.
The night is shut down because wait times are way too long.
The staff were brought together for some more training.
They are taught to make a spicy pineapple cocktail while addressing their overpouring.
Phil and Danny then sit down with Les and Rebecca.
They have had a revelation as they now see they did not have the right systems in place.
They are excited to implement new systems they have learned from Phil and Danny.
Jon consults with his team over video call and contributes to the new brand identity of the bar.
The team worked tirelessly until the launch night.
The bar has been renamed to Big W Cattle Company, paying homage to Houston with a very big sign.
The bar has been given new life with a cohesive Texas themed decor and a warm, upscale feel.
They have Skytab terminals and POS systems, new bar wells and work tables.
There are new draft taps, brand new TVs and video and audio systems and a subscription to Partender.
Danny officially cuts the red ribbon to let in the waiting customers.
Orders come through quickly at both the bar and kitchen.
The bartenders are doing so much better because of the new set up and their long training.
The kitchen are doing great making meals quickly.
The manager has stepped up and everyone is happy.
What Happened Next at Uncle Albert's Pub / Big W Cattle Company?
Six weeks later, customers like the updated food and drinks menu.
The name and theme has attracted new patrons.
Les and Rebecca are training new managers to ensure Rebecca can enjoy her retirement.
Big W Cattle Company is open.
They have kept the new name and concept.
The bar also goes by Big W Cattle Co online.
Reviews are mostly positive after the episode was filmed.
There are a few complaints about service and food.
Click for more Bar Rescues
Previous episode - Dr. Philgoods Sports Bar / Dr. Philgoods Laboratory Bar and Grill
Next episode - Nico's
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