it's time to run a business. cory: wahoo! lemonis: okay? lisa: thank you. thanks. ♪ we got an office ♪ we got an office, we got an office ♪ cory: oh. mom, look. headphones. ♪ - yes, i'm ready.? - let's do this. - i want to see. - [chrissy] let's go see. - three, two, one. - oh my god! - [chrissy] it's no secret that retailers across the country are under constant financial pressure. how are your sales? - i think we could do better. - [chrissy] whether from online competition, rising rents, or the chain store down the street - i haven't changed my prices since 2007. - [erik] that's where we come in. - [chrissy] how much are you charging? - oh we don't charge anything. - okay. - [erik] our specialty, retail rescue. - i think we just found some underutilized space. - [erik] otherwise known as helping the little guy. - we have to make sure that every single inch is working for us. we overhaul small businessed from top to bottom, with one objective in mind, to increase their revenue.

- if we can just raise the revenue by 20-30%, that's 200-300,000 dollars. - [chrissy] i used to design flagship stores for luxury brands like coach and guess. - [erik] and i built airports, federal buildings, and projects on a massive scale. this is like straight out a horror movie, this is crazy. - but while we were working for big companies, we realized we could join forces and use our expertise to improve profits of boutique businesses. this is the money maker. - [erik] so after we got married, we started our own company, to boost entrepreneurs just like us. - this will be the first restaurant in a hotel room. - one, two, three. - [all] boom! - [chrissy] but our clients cant afford to shut down for weeks on end. - we can stay open right? - [chrissy] so we use our skills to remake their brick and motors in just five days. - you guys have been busy. - that is (bleep) awesome! - [erik] and customers are walking through their doors by saturday. - i can compete with the bigger guys now. - [chrissy] i design it. - no way, this is my salon? - [chrissy] he builds it. - [female] oh my gosh!

- and owners benefit in ways they never thought possible. (crying) you're gonna make me cry. aw! - [erik] tonight, our challenge is to boost the net. - so it sounds easy. so let's do it. - so no pressure. - of a small manhattan boutique hotel. oh my gosh. - wow. - this is amazing guys! that's facing stiff competition, and stagnating room rates. we need to make a drastic transformation in that space. but can a single, off the wall idea... i need help with this because my brain stopped working. transform hotel 3232. this is pure profit and revenue here. into one of the most sought after reservations in town. - no way. - [erik] welcome to the five day biz fix. - here's what you need to know about the hospitality industry in manhattan. it's really, really competitive. there are over 450 hotels in the big apple and many are packed into an area

that's just a few square miles in size, which makes owners reticent to raise room rates from year to year because the competition is so fierce. of course, to improve their balance sheets, it's helpful to have additional in-house revenue streams beyond just room rentals. nationally, hotels get 65% of their revenue from room bookings, the rest comes from other sources like restaurants and shops. but in manhattan, space is tight, and a lot of hotels lack the square footage for these ancillary revenue drivers. so, how can they hike their profits? by getting very creative, that's how. which brings us to hotel 3232, which can be found just south of manhattan's murray hill neighborhood. room rentals are its only significant revenue driver. it only has 50 of them, ranging from $125 a night for the smallest ones to $500 for larger suites with balconies. and it averages about 3,000 guests a month, so occupancy is robust.

however, there are five other boutique hotels very close by offering rooms at similar price points, so hotel 3232's owners aren't willing to raise rates and lose business to the competition. - [erik] but mark shemel and his gm, matt werner, might just have an out-of-the-box solution to upgrade their financial outlook. - they want us to take one of their ordinary rooms and transform it into a high-end sushi restaurant. it's a wild idea, which i love, but building a functional restaurant in a hotel room has never been done before. - but just think about it, you don't need a full kitchen to make sushi. you just need refrigeration, a small workspace, and a bar. so maybe these guys are on to something after all. - yeah. (upbeat music) the first thing we need to do is see how practical this concept is because even hotel 3232's largest rooms are, well, tiny. this will be the first restaurant in a hotel room,

which is awesome for you guys to say. - i like the sound of that. - now you've just got to make it work. i'm a little bit nervous about how construction, it's gonna affect the guests. one little thing goes wrong and you're delayed, and you've got a construction site in a hotel room - [chrissy] yeah. that could be generating revenue. - so it sounds easy. so let's do it. - so no pressure. - this is our standard king room. normally rents for about 250 a night. - it's a little on the small side. - first off the room is... - i'm gonna bet you it's... wait, wait, wait. 10 and three quarters. - outta my way. - [erik] 11 two. - i don't think this room's gonna work. i think it's got nice, natural light. i'm just worried you're not gonna get enough seats in here. - [mark] we do have other options. - we'll see if there's something else that we can fit more in. - let's go to the 10th floor. - all right. - 10th floor, ooh. okay, nice. - this is our 10th floor queen room. a lot of light. pretty bright. - it's a nice room. we went into the second room,

and it was pretty much the same as the first one, but then i was like, "erik, do you see what i see?" please tell me it's private. - it's exclusive to this room. - oh my god, that's amazing. - okay, now we're talking. let's take a look. - let's go. - total game changer. oh my gosh. - wow, okay. this is amazing guys. the terrace is the jackpot. this is 500 square feet of outdoor space with an amazing view of the empire state building. - this is amazing. - yeah. - [chrissy] this is amazing. - [erik] this is incredible, i mean it's perfect. the terrace generates zero dollars right now. - [chrissy] it's the perfect spot for an outdoor cocktail lounge. - this is an exclusive experience, and that's what you look for. - okay, let's go. - i'm getting rained on. but it won't mean anything if we can't turn the room into a sushi restaurant. it's a little narrow but as i'm seeing it, i think it could work in our favor. this is kind of amazing for the bar. - it is. so then you're sitting here. - [chrissy] that's kinda cool. - [erik] you've got at least four seats. - the good news is we have just enough space to work with.

but what's really selling us n this concept is the restaurant only needs four seats to be profitable. how is this possible? because the owners want to partner with david bouhadana, who already operates several popular sushi by bou restaurants in manhattan. not only does chef david serve some of the finest sushi in the country, but he charges customers by the hour to eat it. $125 an hour, that is. so, with just four seats he can handle up to 20 customers in an evening, and our little room that currently goes for $500 a night can suddenly generate six times that amount, and that's not even counting the revenue from the terrace bar. it has good energy. as silly as that sounds, it does. it feels good in here. - it has good energy, - it has good light. that's why we're gonna take it? - it's good energy, let's take it. - she's actually not kidding. let's go take some measurements. - [mark] all right, great. wonderful. - where you at? - [chrissy] it's a scavenger hunt, you have to come find me.

- okay, bye. - [chrissy] before we finalize our design plan, i'm having erik meet me at blanca, a restaurant that i think will help inspire us. - where are you? i'm at the tiki bar. - what i love about blanca is that it offers incredible food in an unexpected place, hidden behind a pizza restaurant. keep going, keep going. just like a sushi restaurant in a hotel room, finding it is half the experience. turn around. turn around. go through that door right there. - ah, blanca! hello. - hello! hello. - i was about to send up smoke signals. where have you been? - there's a tiki bar that i almost stopped at. - so this space books up months in advance. - okay. - i called a friend who works here, and she snuck us in before service. - and we don't get to enjoy this? - we don't, but it was very important to see it. there are so many similarities to sushi by bou. they have 13 seats. - [erik] okay.

- [chrissy] each seat is $198. it's a timed dining experience and they do two dinner services a night. - okay. - the fact that this has been here for six years and it's still, there's a waiting list to get a reservation, i mean that just shows that this is something that is constantly in demand. - what is it with like the exclusive vip experience these days? - everyone wants to feel special. i want to feel special, who doesn't want to feel special? - no it's great. - [chrissy] there's only 13 seats. - [erik] yeah. - [chrissy] it makes you want that seat, it makes you want to say, "oh my god, "i have to get a reservation, i have to go there." what makes this place different than ours is that it's bigger and the clean, neutral design really works well here but we have to go bolder. we need to make a drastic transformation in that space for it to really feel like it's something different. so, i'm imagining a luxurious atmosphere featuring an elegant sushi bar at the front of the room, and a small but chic lounge just behind it where guests can have drinks and hang out. and basically just make every inch of that space

like a lush texture. - [erik] okay. that's the plan. - for sure. - [chrissy] it's amazing. - i like it. - and then they have the terrace, which is just gonna bring in extra revenue from drink service. there's room to add a full bar out there that can easily accommodate over 20 people. it can be a real cash cow for the hotel. i've also been talking to the owners about how customers should find the restaurant. first, they only want guests to make reservations online. then when customers arrive at the hotel, they'll get a special key from the receptionist, they'll go up to the 10th floor where all the doors will look the same except for one. we'll paint the doorframe so people will know they've arrived. now we need to design a really cool space. - yeah. - and you've got to get it done in five days. cheers doll. - cheers. - hey this is, this works. - it's still a date night. take it where you can get it, right? - once we have our plan in place, then we need to make sure our clients are on board. - [chrissy] okay, so we've got approval? - yes, let's move. - [chrissy] good to go?

- [chrissy] it takes us about eight weeks to prep and fabricate for a five-day renovation because there is no room for error. what are we looking like on lead times? - six to eight weeks custom order. we can try to rush it, see what happens. - [chrissy] we're working with a budget of $100,000. we're spending 30,000 on the sushi area, 20k on the lounge, and another 50 grand on the terrace. - our client wants to open the restaurant the day after the build finishes. - which mean, as always, the pressure is on. but i'm excited about this one, this is the first restaurant in a manhattan hotel room. (upbeat music) - [erik] basically, we just gotta get everything out. everything goes! i'll start layout and then we'll go from there. so, let's just take these to the hallway, give ourselves some space. the first thing we have to do is clear the room as quickly as possible. the hotel only has one elevator, no freight elevator. we have to share it with guests. that's crazy!

it's taking a half hour every time we get in the elevator. it's just like, i did not expect that. we haven't done anything. and getting, getting a little stressed. we're way behind. oh, man. i'm gonna start just doing paper then. all right. startin' to move something around here. i've gotta figure out my power and we gotta figure out plumbing. so, we're gonna come in here, core down. (beep) i think i screwed up. we need to block off two rooms to allow us to get access to plumbing and electrical. we needed to block off the ninth-floor room under the terrace to do the plumbing, and also the tenth floor behind the sushi bar to do the plumbing. i made a mistake. i blocked off the wrong room on the ninth floor. the plumbing's in this room, 901. i have 902 off service.

- now if it was me who made a mistake like that, i would get a lecture about how we can't make mistakes and how this is gonna hit our profit and blah, blah, blah. i'm not gonna rub that in. - [matt] hello. - hey, matt. - something just came up. you know you gave us a few rooms for access, right? - [matt] yes. - the plumbing for the terrace bar is actually not in 902, it's in 901. - [erik] coming up. - matt was saying something about guests needing to be moved. - yeah so, i made a mistake.

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(cel phone ringing) - [matt] hello. - [erik] hey, matt. something just came up. the plumbing for the terrace bar is actually not in 902, it's in 901. - we just started the process of transforming a hotel room into a restaurant. - we are building a bar on a terrace that needs plumbing that goes down to the room below and unfortunately, i blocked off the wrong room. - woops. - now i have to move a guest. hopefully the guest is there. - hopefully they're nice.

- all right, thanks bud. (groans) hi, sorry to interrupt you. so we're doing a renovation upstairs and it is on film. but we just found kind of an issue. there is plumbing piping that is gonna be impacting your room. - uh huh. - [erik] so, if it's okay we'd actually like to move you out of the room today and upgrade you into a different room. - like right now? - if it's okay, we can help you move your things if you'd like but we'd like to actually move you, yes. - all right, yeah, just like give me a minute and i'll get my stuff. - okay, okay. we'll be outside whenever you're ready. - was he in his underwear? - he was thankfully clothed, but he was not happy with me. okay, thank you, man. we had to upgrade the guy's room, that's going to cost kcc. and it was all my fault. - how does that feel? - (bleep) - usually it's all my fault, but my mistakes i feel like turn into

like beautiful surprises in the end. - so center, it's centered in the room. - hi. - hello. - hello. - on the first day of construction my most important job is to confirm the layout with erik so he can get the build started. and it doesn't always go so smoothly does it? - mm-mm. - those are my lights? - those are your lights. - yeah, i thought we had more space here. i thought we were... - a little bit, but there's... - [chrissy] i think we have to shift all the lights over. lighting over the sushi bar is gonna be critical. what we really wanna do here is create a dramatic, theatrical, spotlight almost over each plate of food. but that's obviously easier said than done. - already moving lights. - i think that's a record. i have been in here for like three minutes. - [erik] how do you feel about that now? - all right, so seat number one. all right franklin, go a little. - that feels better. - so center, yeah. so we're gonna do two inches. - oh my god. - i'm sorry. - now we have three layout marks.

- okay. - that is like a disaster waiting to happen. you know that, right? - so let's use a different color. i know we're behind schedule, but these lights have to be perfectly placed. if they're shining over a guest's head instead of a beautiful plate of sushi, it's going to be silly. - what's making more money, sushi or the bar, the liquor? - bar. - we better have it right, okay? so, i wanna lay this out 100% with you. so, what do you have for ice machine? - oh, man, i'm not ready. - come on! - all right, we've got a scotsman ice maker. - i don't care if it's a-- - i'm stalling, i'm stalling. it's 22.12. - it's going to be about here. - yeah. yeah. keep moving. that's a pretty good bar. you making me a drink? - yeah. - make me a drink. oh, oh! i think you're supposed to shake for like 45 seconds. - yeah, i don't have time for that. we're three hours behind schedule. chrissy is great at what she does but as soon as she's done, it's time for her to go. - hit the road. - you good with this? - i'm good with this. - okay, leave, like seriously. (upbeat rock music) - [erik] they can go down and get the two come back up.

what else can we do today, you think? since this is a fully functional live hotel, we cannot do work past 6 p.m. - mmm-hmm. normally i would just stay late to make up time. i really wanted to get the terrace bar built today, but that is not gonna happen. let's do that and that is probably it. - yeah, that's it. - okay that's fine. - [erik] i really need to get ahead of schedule if this place is going to open on time. - if's not in our vocabulary. - it's not. that the last cut? - keep all of the tools up here. - [frank] oh yeah, just put them right here. - just put 'em right inside. - [frank] go home. (upbeat music) - [erik] hurry up, hurry up, hurry up. we got (bleep) to do here. as yesterday was a real lag, we basically have to make up two days of work on one day. we've got six carpenters, two electricians, three plumbers. we got 14 people in this tiny spot. it's gonna be brutal. good, screw it in.

(upbeat music) - so does erik get to join us on these fun field trips? - no. - where is he at? - you know he is stuck on site, probably dealing with a plumber or some version of a construction nightmare. - and we're gonna do cocktail tasting? - yeah and we are gonna pretend we're not having fun. to emphasize the exclusive ambiance of the restaurant, chef david and i wanna offer guests a signature cocktail that they won't find any place else. this is gonna be no fun at all. so i'm taking him to the 18th room, a trendy speakeasy, to help us come up with the perfect recipe. hi. - hey, how are you? the 18th room is known for its distinctive, bespoke cocktails. the bar manager is a friend of mine and i really trust his experience. - nine out of 10 people will generally stick to the first drink they order. - i could see that. i do the same. - i always do that. - i think if they have a signature drink to begin with, especially if your signature drink is good, then that opens the doors and you're like that's the one i want, and then you stick with that for the rest of the night. - i think we should make some drinks.

- let's do it. - can i jump back there, with you? - sure. - you look so nervous. - no, i'm excited. here we go. - in the bar business, getting a customer to buy a second and a third drink is the key to success. david wants to create a signature highball, which is popular in japan and goes great with sushi. - the signature drink should say something about your venue and be like oh you have to get the highball from this venue. - exactly. - [david] what's a highball in easy terms? - essentially alcohol with some kind of citrus and soda. they're very big in japan, they have it on tap. - that's so cool. - which is a really easy way to make volume. - we're gonna do good. - [brendan] yeah yeah. - the key to a bar's profit is the pour cost, that's how much the ingredients cost to make your drink. in a highball, you'll have two ounces of whisky, three quarter ounce of citrus, two ounces of soda and two dashes of bitters. so the total pour cost is about $1.55. sell that drink for $15 and you're left with a nice 90% margin. - ingredient one.

(laughs) - [brendan] that is olive leaf whiskey. - [chrissy] want me to put this in? - [brendan] yeah put some of that in there. - i gotta go fast, right? - so we're keeping somewhat to the tradition of whiskey, but then we're adding the olive leaf. - and we have japanese, just some yuzu. it's a japanese citrus. we're gonna use cubed ice and we're gonna fill this to the tippy top. - [chrissy] tippy top. - tippy top. nice and hard, nice and fast. - chrissy, chrissy, chrissy! - this feels so natural for me. - they say that's your sex face when you're shaking. - it's a happy face i am making. - where is erik? - good job. - oh! - oh. watch this, woo. - the other thing we add to this drink is a saline solution. so for some umami flavors. - [chrissy] see you tomorrow. (laughing) - three drops, i promise you it's saline. - three drops. - [david] it actually looks good i am not going to lie. - for you. - well done.

- [chrissy] is that good? - it's great. - thank you. - amazing, thank you very much. this is good this is very good. - all right, give me one of these, give me one of these. - good job. - doing a japanese inspired venue, i would definitely have it as my premier drink. refine the recipe, never change it. - and they know when they get there that you're gonna have that cocktail and that's the only place they can go to get that. i think that is gonna create a little bit of a buzz. i am gonna make one for erik tonight. - [david] you seem very excited. - [chrissy] bottoms up. - cheers. - cheers. - it's going good. ooh! - hey, what's up? - hello. - [mark] good, good. so, what's going on? - um lots. when clients come unannounced it creates another stress that we don't really need right now. couple of snags, but... - what do you mean by snags? - just kinda just geting my crews going and trying to stay out of your customers and guests and everything else. - when i've seen projects fall behind i become hands-on.

and he's just gonna have an assistant for a few days where i'll be here a little bit more than he's comfortable with. matt was saying something to me yesterday about guests need to be moved. - yeah so, i made a mistake. coming up. this is a problem, what is this, like a thousand dollars or more? - $2000. uh, i'm so frustrated. i need help with this because my brain stopped working.

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that's my responsibility. i'll lay that down tomorrow to make sure we get back on track. - it's not costing more? - not costing more. - to be clear it is not costing mark anymore, but for us on the other hand. - yeah, we're gonna have to eat the overtime. - and we have a child to feed. (upbeat music) - i was a little nervous this morning, but everyone really stepped up, like big time. we made a lot of time up today. got a little celebration outside. we're the first people that are gonna use the terrace bar. little bit of victory and get ready for tomorrow. thank you, sir. (upbeat music) it might look nice just like that. that'll look nice. we're taking half dowels and facing the front of the sushi bar with tight joints all the way through. we've never really done it before, but it is kind of a cool idea, so, good job chrissy. - the half dowels we're using for the bar are made of pine and are only about a thousand dollars installed and finished. we could go with an oak or maple and stain it, but that's going to be about double or triple the price.

we'll paint the dowels and finish them in a high gloss, so it still has a very high-end look to it, but it's going to be very durable and easy to maintain. - that's a nice ve right there. - pat me on the back right there. - nice job. - thanks. ow, that was like a... give me a nicer pat on the back. - you want a little... - i want a rub. hello? oh my god. - welcomne. - what do you think? - oh my god. - you guys did that fast. - [erik] you like it? - that's insane. - we got the wall covering so... - i can't believe the wall covering's here. that was like quite a labor of love. - we rush ordered this for you. - i know. - i'm using two different types of wall covering here; one is for the walls and one is for the ceiling. it's such a small space so we really wanna layer it with textures and patterns. the wallpapers on the walls is gonna be the same throughout. only the lounge will get the wallpaper on the ceiling. that will be enough to make each zone feel distinct. - so this is awesome. - whoo!

i also needed chrissy to approve the orientation of the wood we're using for the top of the sushi bar. look at this, someone put screws in your top. - wow. ugh, that annoys me. this is a $2,000 custom cut slab of maple, and there are screw holes in it, which makes me sad, also makes me angry. - [erik] ah let me see the other side. - [chrissy] the other side better be pristine. - this is a problem. - [chrissy] this is the statement piece of our sushi bar and it has huge flaws. (sighs) - [erik] so, what is this like $1,000 or more? - [chrissy] $2,000. - how long does it take to get it? - this old guy went to like the forest and chopped it down. - three weeks, four weeks? - yeah. - yeah so we're not... this is staying, we're using this. - yeah. we only have three days left, we have no time to order a new slab. i don't know what we're gonna do. ugh, i'm so frustrated. i need help with this 'cause my brain stopped working.

- coming up. yeah, they have to shut down the waste and the water. - [edin] we have to do it fast. - what does it mean if you're not good? - [erik] then there's poop everywhere. - oh boy. don't stress out. - but we always get hit with these things. - listen, we're almost done. why do wrinkles happen at the worst times? with new bounce rapid touch up spray,

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(tense up tempo music) - [erik] look at this, someone put screws in your top. - [chrissy] ugh, that annoys me. - we've got less than three days to finish transforming a small hotel room into a restaurant, and we just hit a major problem. - [chrissy] the $2,000 sushi bar top that we ordered arrived damaged and there is no way to fix it. - we gotta use this as the top. there's no screws over here. we have to use the side with the knot. now it's just a matter of if we want to have the knot facing the customer or the chef. - yep. - [erik] people are gonna like, pick it. - [chrissy] i know. their shirts are gonna get caught on it. i feel like this should be customer. yeah so customer side, chef side, yeah. - okay. - the dangerous side is going to be on chef david's side, not the customer end. it's not ideal, that's one of the hazards of being a sushi chef. - we need to get you outta here 'cause we're looking really good here, we can do this, but not with you here. - you physically push me out the door sometimes. - i don't push you, i guide you out. - corral me, like in a loving way, like in a, not a police report way.

- bye, love you. - bye. - bye. - i feel like i'm gonna miss so much fun. you're like literally kicking me out. - i am. - i need to wash my hand. - now we can work. for the rest of the day we will be putting up wallpaper and painting the rest of the room. by tonight the place might just start looking like a sushi restaurant. the finish line is near, it's close, i can see it. hopefully everyone else can see it. - [erik] let's focus on the hand sinks back there. today's first big task is installing the hand sinks at the sushi bar. we've already cut out access for the plumber but... - here is good, but here we gotta open up. - [erik] we need to open that up more? - [installer] yes. - he needs like three times more access cut out, and i've got a walk through with the client today, so this just does not look good. (sighs)

- i'm taking a trip to my favorite florist in manhattan to pick out a signature piece for the restaurant. we wanna make sure that everything we put into the room evokes that high-end experience. so they have four seats at the sushi bar. - if i end up with my ex-wife, without knowing, that would be horrible dinner party. - or maybe future wife. look at that. - you never know. you never know. - [katsuya] when they are planning to open? - tomorrow. - opening. red is a good luck color. - i'm completely open, you guys are the experts. - i have something. - [chrissy] ooh! ooh, what's in there? - something. - oh my gosh, that's beautiful. that's so pretty. the team at aranjira is making me a custom arrangement of amaryllis, which costs about $350. it's a little bit of a price tag, but i think it is an important move to have

a curated floral arrangement especially for the opening. i'll see you in less than 24 hours. - ay ay ay. - bye! - [chrissy] i just got back to the job site and it is still an absolute mess. the clients are showing up soon. i'm here to keep erik calm and do a little damage control. i'm here to help. tell me what else you need me to do. - when mark and matt are here, play customer service, like you do. everyone loves you. - ay ay captain. hi guys! - hey, what's going on? how's are ya? - how have you been? how's everything? - good. - erik, good to see you again. - sir, how are you doing? wow. - [chrissy] does it feel different? - how's the plumbing looking? - we're gonna finish that tonight. we can do it. it's gonna be close, but we can do it. - look, i get it. the restaurant is about to open and the client thinks we should be further along than we are. - it's always down to the wire, but we make it happen. - always.

- really, tomorrow? just seems to be a little bit of walls open over there. - i gotta just push hard. - [matt] okay. - okay? all right, wait 'til you see it tomorrow. - [mark] all right guys. - [chrissy] see you later! - [erik] we dodged a bullet with that one. - 'cause i was there. - probably. now we need to close up all of the little things that have to get done. - no whammies, no whammies, no whammies. and it fits. - [erik] the terrace has to be in a good spot by the end of today or there is no way we're gonna finish. we're still workin' right now. plumbers were here a little late, so we gotta patch up these walls. can see the money coming. - oh, i didn't know we had customers. can i get you a cocktail? - please. - top shelf? - please. - i am actually thirsty. i could use a margarita. - okay let's finish this (bleep) out here. we need to be done. check it off the list. boom! - promise you'll buy me that margarita when the bar opens. - do we have to pinky swear? - yeah, pinky swear.

- okay. - margarita pinky swear. - [erik] coming up. and now it's time to show the clients. i hope they like it. - this is (bleep) incredible, look at this place. we ordered 10,000 units. that sounds good. pretty cool, huh? they're speaking to mom in japanese, and mom hears them in english. ♪ can you understand me? yes, i can understand you.

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to focus on final touches and decor, and i still have plumbers on site and they still have one major thing to do. yeah. yeah. yeah, they have to shut down the waste and the water. honestly this is like the best time of day 'cause all the business people and tourists are gone, so no one really should be using the bathrooms. turning off the water line is easy, just a valve. - okay. - but you can't turn off the waste lines. so we basically have to do the work super-fast, otherwise we're going to be potentially covered in-- - have a poo shower? - in waste. y'all know what waste is? - poo. - it's poop. we just gotta do it quick. it's probably a quick changeover, right? - i would just let them know, but we're gonna just do it at you know 11:15 and just do it really fast. it's probably gonna take five minutes. - all right, bye.

i was feeling pretty good until i just got that call. but it feels like this is like making me feel better, like someone's helping me right now. this is making me insanely nervous. so i'm cleaning, organizing, building, until the plumber says we're either good or we're not good. - what does it mean if you're not good? - then there's poop everywhere. - oh boy. i'm not cleaning that up. don't stress out. - but we always just get hit with these things. - listen, we're almost done. - how's the tie-in? you tied it in? - yep. - no poop? - look. no poop? - but nothing came through? - okay. - no poop! almost there. looking really good. now we can finish this job stress free. - i'll drink to that. - there is 25 things to do in now less than five hours. should we do like a... go bou? bou on three. one, two, three. - [all] bou!

- let's do it. now that all of the primary construction is done, we're bringing in the furniture, i can finally start setting everything up. i've divided the restaurant into three zones. right now the sushi bar and the outdoor terrace are in a good spot. i've got a lot of work to do in the lounge. this is where first impressions will be made, so it is essential that the furniture layout is perfect, so the guests have a vip experience. that color's amazing. it's like christmas morning. - [erik] what do you think, chrissy? - i think it's awesome. but i think i need to just massage it. so, you can leave me with the sofa. - what else is there to do? it's two seats and a sofa. - we could spend hours on this. i want every square inch of this space to generate revenue. wasted space means wasted opportunity. feels like some place i wanna buy a high-price point cocktail, and-- - i agree. - have an amazing dinner. - 45 minutes left guys, let's go! (upbeat music)

is the outside furniture done? - uh, yes. i need to like, - uh yes, or uh no? run through and do my final touches. all right everyone, that's it! time's up. - five days. a lot of blood, sweat, and tears. - [erik] and now it's time to show the clients. i hope they like it. - wow. - no way! - for show exclusives, extras, and business advice, visit fivedaybizfix.cnbc.com.

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♪ nothing(upbeat music) - is this straight babe? - quarter inch up this side. good. we just finished transforming a tiny manhattan hotel room into a one-of-a-kind sushi restaurant. - the first restaurant in a hotel room in new york city to be exact. - and we're about to show the clients for the first time. they're comin'. - oh good. - matt just texted me. get ready! put your face on! - hope they like it. (knocking on door) - uh-oh, show time. please come in! - [david] housekeeping. - wow. - no way! - what's up guys? - this is (bleep) incredible! look at this place! (upbeat music)

- feels like a restaurant in here. - [mark] this is really special. - that's insane! oh, that came out great. - [chrissy] we got the wall covering, the chandelier. - [mark] the bed was right there before. - you're standing where the bed was. if you remember when we talked about the layout we started with zone one, so the guests come in and they're greeted with this lux lounge. they sit down, they get greeted, they get an amazing cocktail. kinda sets the mood. then the people move from zone one to zone two. everyone's sitting here. your next reservation can come in and get a cocktail. we haven't even gotten to the sushi bar. let's check it out. - that's my cue. - that's your cue. - can i? this is very beautiful. - [matt] guys, is this one solid piece of wood? - [chrissy] this is a live slab, yes, this is one solid piece. - oh this came out great. actually a lot of space in here. the countertop is perfect size. - that's one of the key things in a space this small is making sure we took advantage of every single inch, to give you storage. - we wanted you to feel at home so put your bandana

and your apron back there. - thank you very much. the moment of truth. there it is! - amazing! it's official! - it's official now. thank you guys so much, i'm very excited. - [matt] by the way, i love these flowers. - i'm glad you noticed. so, we wanted to do a nice, little special touch. we want it to feel residential in here. it's a small detail, but i think customers notice it. - all right guys, let's go take a look at the terrace. - [chrissy] you're gonna stay there? - yeah, from a distance i'll see ya. - [chrissy] enter your beautiful outdoor oasis. - [matt] this is (bleep) 10 out of 10. i can't (bleep) believe this. - i can't believe you guys did this this quickly. - we created these like seating groupings in these little nooks separated by the bump outs. we put flowers in, so it made it feel like a little more life out here, more of a green space. - the materials out here on the terrace is the highest grade. it's gonna withstand new york winters. this won't fade for probably 10/15 years.

- really? - that's amazing. - [erik] you're looking at year-round additional revenue. - we're excited to hang out here. - i'm just excited for you guys to start making money. - you guys, and you've ruined me now, because every time i see a contractor that tells me one month, two months, i'll be like, "come on, you can do it in five days, five days, right?" i'm totally floored by this place. it adds a lot of value to the property, not only as a food and beverage revenue driver, but also a revenue driver for the hotel rooms. people that are coming here are now gonna expect and see a lot more sophistication with this hotel and will pay to see it. - this puts us in a completely different class of hotels. no longer are we just a standard hotel room, now we're gonna wind up having a food and beverage component, outdoor and indoors. - they promised something. they delivered it five days later. i couldn't have asked for more. it's beautiful, everything is perfect. - i still can't get over the seating, i like can't believe we are gonna have a real bar here. i'm actually more excited about this than i am the sushi bar. tell david that. (laughs) - it makes it all worthwhile at the end when the client walks in, to see their faces light up.

for them to see the opportunity that we've seen from the beginning, that's where like the magic happens. it makes all the stress and all the hard work worth it. here hop on my back, i'll give you a piggyback ride home. you're tired. - yeah, just drag me out like that. my feet will be druggin' behind ya. back at the scene of the crime. - back at the scene of the crime. we have a reservation. - okay, and your name? - kopplin. - [male] this is your room key. it's located on the 10th floor, just in front of the elevator. - amazing. - thank you, sir. how cute is that? - that is awesome. i need to get some. - ooh, we're here! - here we go, this is so cool. - you go first. um, excuse me. (laughing) - no way. - your 10 p.m. reservation is here. - [david] you're joking with me right now. - no. oh my gosh, how have you been? - i've been amazing. this is going, beyond the stratosphere.

- since the new restaurant has opened it's been an incredible success. the sushi bar is booked solid on most nights. with five different seatings of four people, each paying $125 a seat plus drinks, every night the sushi bar alone is generating an amazing $3,000. not bad for a hotel room that used to make $500 a night. and the press on this place has been insane. - the press has been amazing. and i think when you create the first of something, - [erik] yeah. - [chrissy] right. that's like automatic. the new york times was like probably the highest accolade we got. we had a whole page, - -[chrissy] so amazing, congrats. that was a huge honor for me. thank you very much. - how's the terrace doing? - the terrace is doing amazing! - [chrissy] yeah? - i think we did 150 last week. - 150 people? - yeah. 150 pigeons, no 150 people. (laughing) - [erik] you're looking at 150 a week, two drinks at $15 a pop. - [chrissy] yup. -[erik] that's 30 times 150, you're what like $4500 a week? - [david] it's been very very good.

- oh yeah. - ooh, here we go. - special, special omakase. - [chrissy] so cool! here babe. - [david] there it is. awe, first date. - [erik] that is so freakin' good. - thank you. - we're gonna go check out the terrace. - our guests are still out there, so you can just kinda just incognito. - amazing, let's do it. - grab your coat babe oh my gosh, it's beautiful. - [erik] wow looks nice. - [chrissy] oh my gosh. - [erik] it's beautiful out here. - [chrissy] it's like a proper date night spot. good job babe! - [erik] feels good. - what can i get for you today? - can we have the signature highball? this is what david and i worked up. yeah. wait, you're doing two at once? look at you. whoa. that looks nice. cheers. - cheers. to a lot of hard work. - yeah. - and a beautiful project. love you. - love you too.

ways told me that monsters don't exist. i can tell you with absolute certainty that it is 110% false. he is a monster. narrator: a wife and mother killed in her own home. i get a phone call from a screaming, irrational voice on the other end. i said, is it rachel? and i said, what do you mean somebody came into her house and murdered her. who murdered her? narrator: police discovered rachel had a complicated love life. she said, i've fallen hopelessly in love with you. interviewer: you were married to somebody else. i wanted to get out of that marriage as soon as possible. narrator: was there an even bigger secret buried in this box?