Why Kitchen Nightmares Was Actually a Failure.
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- Опубліковано 11 тра 2024
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SOURCES:
List of restaurant status (not the most updated):
realitytvupdates.com/kitchen-...
www.kitchennightmaresupdates....
www.realitytvrevisited.com/20...
justnje.com/kitchen-nightmare...
Why Gordon canceled KN: www.nydailynews.com/entertain...
Oceana cliffnotes: www.realitytvrevisited.com/20...
National Restaurant Association Stat: www.businessinsider.com/many-...
Why the Kitchen Nightmares restaurants close (opinion pieces):
www.entrepreneur.com/article/...
www.quora.com/Why-do-most-res...
www.mashed.com/220696/the-rea...
Behind the scenes info: www.mashed.com/121110/untold-...
Blackberry’s Cliffnotes: www.realitytvrevisited.com/20...
Amy’s Baking Company: www.the-sun.com/news/4496056/...
Amy’s Baking Company’s Insta: amysbakingc...
Production member’s testimonials: www.quora.com/How-long-does-i...
How much of KN is staged:
www.ranker.com/list/kitchen-n...
www.distractify.com/p/is-kitc...
www.eater.com/2013/5/14/64343...
Failure rate: www.restaurantowner.com/publi....
www.forbes.com/sites/modeledb...
Great recession and restaurants: www.cbsnews.com/news/recessio...
Eps Featured:
Finn McCool’s: • Fine McCool's
Blackberry’s:
Fiesta Sunrise:
Amy’s Baking Company:
tags: #kitchennightmares #gordonramsay - Комедії
You're forgetting that he's got an 80% failure rate, on 100% of restaurants that are already failing.
From that perspective, it's kinda impressive that 20% were saved from certain doom.
Yup, most are usually in extreme debt too and only months from bankruptcy.
Yeah it’s like CPR
Sure it only works 10% of the time, but that’s still 10% more than doing fucking nothing
She didn't forget that, that's one of the main takeaways of the video
kinda funny the 20% literally just kept their kitchens' clean and work normal. I ONLY seen about 3/4 real treasures where I think that's what he was looking for like the southern cook mama he fell for.
The only mistake Gordon ever made: Trusting people to actually change their shitty behaviour and practices.
I think it took Amy’s Baking Company for him to finally realize that. Though it should’ve taken him sooner….
I mean… Gordon opened a restaurant in Cape Town and it closed a year later. I went there once (because of all of the hype) and it was one of the most average, actually bellow average, restaurant experiences I’ve ever had. Cape Town does have some of the most amazing restaurants, so maybe he just couldn’t compete? Throw a rock and you’ll hit some hole in the wall with the most amazing food ever, or go somewhere fancy and eat right on the beach.
I do wonder about the standards overseas. Like if Gordon’s is representational then that just… blows my mind. I went with like ten people, and they all were also wildly underwhelmed. The place was empty, with one other table of people. I felt bad for the waiters.
@@kmhkennedy I doubt gordon really cares about his restaurants honestly
@@pillowboy7995 that restaurant wasn't " his" . He didn't care after it was all said and done because its not his war to win. He made his money, he gave his side and after that, his job is done. He does care about HIS restaurants and how they are ran.
@@RandoWisLuL Yeah that's what I figured but his chain restaurants are simply that chain restaurants.
Kitchen nightmares was not a failure at all. All of these restaurants were 100% going to fail without him. Him rescuing 15 is unbelievable and applaudable. Not to mentions I’m pretty sure the rate was higher but covid wiped some out that he had technically saved. That’s not his fault. Others chose to sell the restaurant, also not his fault. There’s a website that goes into great detail about every restaurant on the show. Can’t remember the name but it shouldn’t be too hard to find.
Did you watch the entire video before rushing to comment in defense of a celeb chef?
Did you not watch the video?
Bro could have watched them and still commented on it. Still relevant.
@@shizzlemywizzle1that’s the creators fault for using a click bait title. Can’t have your cake and eat it too.
@@shizzlemywizzle1 clickbait is clickbait
Fun fact: Amy and Sammy don’t just live in Israel as a choice, Sammy got deported that’s why they live there.
yay !!!!
Not surprised someone with multiple convictions lives in the place with lenient laws now...
"Don't call the cops!"
@@marqkcdeported to the country doing genocide
@@user-op8fg3ny3jno such thing as Palestinians
The failure rate is 70% among ALL restaurants. Gordon's failure rate is 80% among the WORST restaurants. Arguably Gordon actually improved their chances a lot. To be relatively sure, you'd have to look at the failure rate among restaurants so bad they'd be on kitchen nightmares. Not sure how to quantify "bad"-ness though. Maybe Yelp reviews/ratings or hygiene inspection scores.
Yeah I think this is what a lot of people forget. The restaurants on kitchen nightmares were essentially guaranteed the fail before they got on the show, and some of them (albeit a small percentage) didn't fail after being on the show, so I'd call that a success actually
Ideally you'd want to look at the resteraunts that would have been on kitchen nightmares but pulled out/changed their minds.
If anything, kitchen nightmares may have saved some of the good staff in those restaurants. Being depicted on the show as someone who genuinely cares abt their work despite their circumstances and being given confidence sent a bunch of young people to culinary school, college, and/or to work in actually successful restaurants.
Not to mention how a lot of them reverted back to their old ways after the show and Gordon’s help, ways which were killing them already, which just puts this already half dead restaurant into the ground
@@wr0aig yeah like Nino who can clean everything
Side note: whoever is running the Kitchen Nightmares channel is killing it with their video titles
I feel it's more like cringing, feels very how do you do fellow kids to me
@@basementdwellercosplay i dont agree, it feels very like the person doing that just stopped giving a fuck, its very refreshing
@@basementdwellercosplay as the "fellow kids" id say the guy is killin it
There’s a full on secret playlist abt the microwaves that Gordon has killed lmao
some people think Ramsay's daughter titles it idk about that tho lol
Finn McCool is a hero of Irish folklore. It makes total sense why an Irish restaurant would be named that…
Originally spelled Cumhaill
@@username9175Fionn mac Cumhaill, to be specific.
@@clockworkkirlia7475 calling a restaurant cumhail in the us is probably not a good idea
@@Tatwinus yeah, shoulda been cumhall
Or is it the *best* idea?
Late to the party here, but "moved" to Israel is a major understatement lmao. Her husband was, iirc, deported back to Israel for not disclosing his past criminal behavior (things like extortion and drug trafficking... a la breaking bad) and he's been barred entry from countries like France and Germany. He had a whole court case with the US immigration services and everything. I remember it being reported, very mockingly usually (rightfully so imo), in Israeli papers at the time.
His wife has also done some illegal stuff in the past. These two are just hardcore nuts.
Great vid btw! Really enjoyed it. :)
The fact that 15 of the restaurants are still open is actually like amazingly stupendous if you know the industry. Most restaurants fail in the first 5 years. The restaurants in the show were either already failing or about to fail. The fact that he was able to bring back 20% of them and STILL be in business today is almost unbelievably good.
yeah i totally agree, i feel like people forget how difficult it is to keep any business open with frequent economic crises and just capitalism being a bitch
Plus to survive the last two years as an independent restaurant is special in and of itself.
Yes, thank you. I was wondering if the comment section was more astute.
Running a business is no joke
some just relocated and did better even if the scale was smaller in comparison they managed to pull through and some even changed management so they can offload some of the work
Also, if we consider that he could do only quick fixes realistically (there were many unfit owner/manager in those shops)…
So basically, Gordon takes a terrible restaurant and gives it the chances of a average restaurant. That's actually impressive. When you frame it that way, the Ramsey Curse is nonsense.
IDK, he curses a lot, imo.
@@freddogrosso9835ramsay curses is a grammatical analysis, not a mystical spell
@@yoc0banjo435watch as I make it a spell
@@yoc0banjo435 😜dhowbiz
@@yoc0banjo435I just laughed imagining Gordon as some Harry-potter style wizard.
Amys baking company it was found that Amy didnt even bake the deserts she bought them and lied about it 😂
Deadass that was my favorite episode because it ends with Gordon just dipping
Lmaooo 100% 😂😂😂
Most restaurants fail, but Gordon Ramsay definitely helped because, it’s very astonishing that 15 restaurants survived for that long
I mean, these restaurants were all absolutely horrendous. The fact that he managed to keep 15 of them open permanently is incredible.
No it’s not. Similar show restaurant impossible does the same thing with more then 2X the success rate at about 40% with a a third the time. Gordon cared more about “good tv” than fixing restaurants.
@@exocolt15 it is amazing since most of these restaurants were in heavy debt. Some being a couple hundred thousand. So it's a miracle he was able to get some of these restaurants to do good 😂
@@exocolt15 tbf most of the restaurants Gordon visited were so far gone in their debts by the time he visited them that it's hardly surprising that most of them couldn't keep afloat. Most of them were in debts for years (some nearing $1 million in debt), and there's really only so much you can do to revive such a business, especially long-term. Some were already in process of closing/selling, which really defeated the purpose and was just a waste of time and resources for Gordon (one of the reasons he stopped doing this show until its rerun this year). Some also closed down during Covid, which by itself was simply a really bad period for restaurants in general.
Which... well, Gabi explains all that fairly well in her video.
I didn't watch "Restauran Impossible" so I can't say what's the major difference, but I think one thing to check would be to see the initial state of the restaurant they visit. The process of picking the candidates also might differ.
Exactly, 100% of the restaurants would be closed by now if it wasn't for him. 80% of ALL restaurants close within 5 years anyway
If anything, the show proves that you can have a complete renovation from floor to ceiling, and an “idiot-proof” menu, but if you don’t know how to run a restaurant (or a business) in the first place, none of that will matter. Bar Rescue actually goes into a lot more of the numbers/accounting side of an establishment’s success, not just the food and aesthetics.
I like Bar Rescue. I also have a small crush on Jon Taffer.
This is so true!
I LOVE when Bar Rescue installs that system that tracks the bartender's pours and generates data about how much money the bar SHOULD be making vs what it is actually making. People seem to think running a hospitality business is easy money, but in reality for a place to be considered "affordable" and frequented by the public, your margins have to be razor-thin. A savings of pennies, multiplied over hundreds of pours or servings of food, can make or break you!
I honestly think about the scene here they humbled the misogynist bartender so much. I kinda love that show
The UK version of Kitchen Nightmares had more of the financial side as well, but that part was probably deemed 'boring' by FOX producers
FYI Amy and her husband have broken up now and she went back to the US. He rants about her on his Facebook.
Finn McCool is a giant in Irish folklore, who created the giants causeway and ripped out a large chunk of land and tried to throw it at another giant in Scotland.
Funfact, Amy's baked cakes were actually not hers to begin with. they were bought from a different store outside their restraunt 😭
I came to say this. Also, since their episode, they have continued their insane tirades.
He’s also involved with the mob,
@@logical_evidence yea being banned in 2 whole countries is pretty insane lol
@@logical_evidence a y o ?
Those two were a huge fraud from day one. NOTHING Gordon could have done would have saved that lunatic business. It was fun to watch it implode, though. 🤣
I think a good side of this show was to de-romanticize the idea of owning a restaurant. People will think about opening a business without really thinking about the crucial responsibilities to be successful: managing your employees in a non-abusive manner, maintaining cleanliness by the standards of the FDA, and keeping up with the additional costs or repairs of a whole new building besides your own home are a few things Gordon helped people consider
Yup. And if your first job happens to land in such a restaurant, after closure you do not have a very good repertoire to go job hunting elsewhere. Restaurant management is no piece of cake, is what this show taught me.
Great point. A lot of people just want the "passion" part of whatever business they're getting into and they think the "business" part will magically fall in line. In my personal opinion that's the problem I see with a lot of aspiring internet artists. They say they want to draw and/or do art for a living, but they have zero business plan on how they're going to make money with their art. All they know is "draw cool picture and then someone pays me a commission for cool picture."
Good point.there are literally cafes in my town that thr sign just chages they give it a go, it fails, rinse repeat. Same as bars as well
Yeah I don't think that rider "in a non abusive manner" has any relevance to a Gordon Ramsay show 🤣
Not really. What I got from the show was the owners had MASSIVE flaws in ego, denial or change was a big one most of the time. Just don't be stupid and be open to change and put in work.
"frantic pee-pee dance" CRYING THATS EXACTLY WHAT IT LOOKS LIKE 🤣🤣
In Kitchen Nightmares Gordon Ramsay is a doctor who only treats people with stage 4 cancer on death's door. 15 is way more than I thought would be around.
Actually, if I recall right, this is partially why Gordon gave up in Kitchen Nightmares. I read that he got tired of dealing with the same problems over and over again, and knowing that most of the time, after he left, the owner would probably turn around and go right back to doing what had tanked their business in the first.
stomach ulcers and a pocket always full of stomach meds just to do the same thing over and over
Yeah, it's at the end of the vid.
Not to mention he got A LOT of flame and hate online too.
@@afrodobooks oh yeah that too
@@afrodobooks To be honest, the type of people he was trying to help is exactly the type I'd expect to sue in desperation. Most of them were greedy, lazy, ungrateful, and unable to empathize with the people around them. Combine that with their immense load of debt and you've got a recipe for disaster. I think it's safe to say we've all worked for the type of people he tried to help at some point, and they deserved to fail long before. I mean, just think about how stubborn a person would have to be to become so far in debt. I'd be throwing in the towel at $20k. Maybe even sooner. Let alone, half a million USD. Maybe that's because I'm not a business-savvy risk-taker, but it just seems like putting yourself into an amount of debt you will never be able to unburden yourself from for as long as you live is really, really stupid and arrogant.
Side note: the American version was exaggerated because that's what our media industry wanted but his UK version was actually so wholesome and he rarely raised his voice
Whilst European version is technically accurate it seems odd to not just say UK version.
@@jaymercer4692 I'm so sorry, I forgot that it was UK. I'll edit it now. I didn't mean any offense
@@jaymieberry Why so apologetic?
@@jaymercer4692 I don’t like making mistakes that might upset someone
Yup, definitely American
Most of the nightmare restaurants - like the Bar Rescue bars - were facing mountains of debt (and also other unrevealed factors) that were pretty hopeless when the team moved it. Chef Ramsay did a lot of valuable retraining in cookery, management, and community involvement that were great lessons to owners and employees - not to mention to us as audiences who loved every expletive.
Coming from the industry, thats a surprisingly high success rate. People open restaurants all the time without knowing wtf theyre doing. Theyre incapable of managing it to his standards with him gone.
These places were so bad too. Ive only worked at one place thats comparable and had to turn it around myself. Shit is hard ha
Just leaving my two cents.
1- No, it's not Gordon's/the team's fault. Most people are just not willing to change.
2- Kitchen Nightmares wasn't a failure at all. The producers couldn't give a rat's ass about the restaurant. All they wanted was good TV content. If the restaurant was saved? Well great, nice bonus. But that was not the point at all. It's TV. It's entertainment. Kitchen Nightmares was successful big time
did you watch the video 😭😭😭😭
@@beanstalks8 clickbait title so why bother
3- Most of the people probably just wanted a free renovation so they can sell at a better price and repay their crippling debts
Gordon actually did want to help, but the US team just wanted drama. That’s actually partially why he stopped filming. He got sick oh how fake the US production team made the show seemed- even though it’s actually not scripted, just a crap ton of heavy editing. Gordon stated he liked the UK series more because of its authenticity (especially in comparison to the US version).
Your second cent makes no cents.
Btw, Amy from Amy's Baking Company bought all of her desserts from a different shop. She wasn't a good baker lmao.
Edit: There are a couple of restaurants that just closed because the owners wanted to close them. Momma Cherry's (was that the name?) closed because it had been wildly successful and she just wanted to retire with her cash (she still has a UA-cam channel by the way, it's delightful). There were a couple of restaurants in the US version that were only staying open to try to get out of debt, and as soon as the debt was gone and they'd made enough money to keep the owners afloat, the owners closed them. So it's still not as bad as it seems.
One restaurant in the US version, the Capri, did quite well with the changes, having positive reviews on Yelp and Tripadvisors before closing in 2019 due to declining sales and the owners’ health issues.
Momma Cherri closed down because of rent, not by choice.
@@diosoth Yes and no. She said that she could have moved to a different location with lower rent, but she preferred to close because she wanted to retire.
I read recently that Mama Cherri came out of retirement to run a catering business. The restaurant on Kitchen Nightmares closed in 2007 due to financial trouble. The press tried to make it seem like it was Gordon Ramsay's fault, and she said that Gordon had helped her a lot both on and off camera. She went on to write a couple of cookbooks, and opened a new restaurant that only closed recently because she wasn't having fun running it anymore. She's a champion, I love her.
One restaurant, if I recall, already had a buyer before Ramsey even showed up, and sold immediately after the episode, using the extra equipment he brought in to up the price.
From a local kitchen nightmare episode, I can say that the renovations were never fully completed, and the production company was looking for last minute contractors to fix things up and get things fully operational for a follow-up episode a year later.
The thing to keep in mind is that they were already about to close doors. Many of these places were just too far gone even with the help. The fact that ANY of them are open to this day is amazing.
11:37 :
"Amy wasnt even that bad of a chef, she was a good baker."
Um, no. The cakes and pastries they sold at Amy's restaurant were made elsewhere and brought in. While Ramsey couldnt say it on camera at the time there were a lot of suspicion that she brought everything in and then pretended she made them. Somebody on Reddit did the research and found 2 of the companies that were selling the exact same items that ABC had on her menu.
Amy was a nut job. I remember her sitting there mimicking all the different noises her cats made.
Also there’s a big difference between baking and all other forms of cooking. You can be good at baking and not good at any other type of cooking.
plus i do remember some of the food she had sent out not tasting good,,, all they had going for them was that they didn't have rats lol
@@ositaiza888 Even the rats couldn’t put up with Amy’s bull 😂
Amy and her husband (don't remember the name) actually got arrested for assault (I think) a few years after the episode.
Gordan has said that the reason he stopped Kitchen Nightmare was the fact he put in so much time and resources only for the place to end up closing any way. A lot of the places were in the process of closing already, seeking a renovation so they can sell the place easier, or it ended up being too till too late when it came to being rescued. "Gordon Ramsay's 24 Hours to Hell and Back" was his answer to this problem since he did like helping people, but hated wasting a lot of time and resources.
He came to my town for 24 hrs of hell, and the college bar they renovated is still open and thriving.
I heard it's coming back.
@@Itsunclegabby Not sure how true that is given he is swamped with shows as it is.
@@docwhammo But the restaurant is the show. Not sure what you mean by a "point". The goal is to help a struggling restaurant. If you saw the British version, they focus more on saving the business and less on the drama. The American version focuses on drama and less on the actual training staff.
I mean, I can imagine him using a lot of money, to help renovate others restaurants to help them stay open. Only for them to close down and sell the restaurant.
So, I I kind of understand why he stopped
I just finished owning a restaurant. I saw my mistake in many episodes of kitchen nightmares. I learned a lot from Gordon. Personally, I don’t believe that those restaurants can be saved but the messages were solid.
I feel this. Like, there isn't a magic formla for success, but there's best practises which that show highlighted
The most glaring absurdity is that those renovations cannot possibly be done overnight. It’s humanly impossible.
They built the biggest pyramid in Egypt in 20 years. Supposedly too
Hardly. If you look at them, the renovations are largely cosmetic. There’s no notable structural changes other than the occasional partition wall. They absolutely can be done by a decent team overnight (though I’m not saying the definitely were).
@@Heathen.Deity. One hell of a team. Acquisition of furniture and fixtures,Trucking, installation while painters are prepping and painting…. Ridiculous
@@zarlok5294 given they thoroughly assess and vet countless restaurants before deciding which to choose for each series, they have months to acquire the necessary team, equipment and furnishings. They don’t just turn up on the first day of filming and hope the place will make a good episode.
@@Heathen.Deity. Yeah. True. One hell of an operation they have there. Throw enough money At something well managed and things get done. It’s the overnight thing that I have to take with a grain of salt. I ran a small improvement and renovation business with my sons for a few years back before they regulated the little guy into the ground and I knew what it takes to get something like that done.
"Kitchen Nightmares" is basically a series showing bad management and bad management just doesn't go away magically after Ramsey visits these places. Judging by what I've seen on the show I'm surprised 20% of them survived.
Yeah, basically 100% of them were going to close if they didn't change. And despite improving the menu, decor, etc, the same bad management is left in place to make the same bad decisions.
Yeah, the fact that these restaurants were already in such bad spots makes it more amazing that any survived to be honest.
@@calebfuller4713 and even if the bad management is fixed a lot of them are in such a financial hole when Ramsey shows up that it's honestly already too late.
Ever wonder why there are old people who still don't know much? Because they are like most of the guys in kitchen nightmares.
your pfp is everything, pink floyd rules
When I first saw commercials for Hell's Kitchen, I remember thinking that Gordon was way too angry.
Then I actually watched Hell's Kitchen and Kitchen Nightmares, and it turns out Gordon was the sane man most of the time.
Yeah. I've watched most of his series, and there's a pretty stark difference imo between how he treats the people on HK and Nightmares versus the ones on MasterChef (especially the kids on the kids version). It's almost as if he expects certain standards from people actually working in the industry, and considering that improper food prep is a good way to kill someone, I can't really blame him for getting angry sometimes.
@@Acquilla7 most of it is literally scripted, they play it up for the views.
@@jbracq2008 yea yea skeptic while producers will do what they do in regards to editing no one is being handed a script to read from and gordon takes his name seriously
"Idiot sandwich" will still be my favorite line.
@@jbracq2008 Didn't he once take a pan that was on fire and dump it in a sink? Which is, you know, not how you deal with a grease fire at all?
That was clearly scripted. No way would he have done that except for the camera.
moving to israel is the restaurant supervillain ending lmfao
not even moving. amy’s husband got deported and moved to israel against his own will… lmao
@@mikoistired18 lmao
7:35
Thats pretty common in restaurants, especially when its a new, or re-opening restaurant. It's called a stress test to see if the staff can handle being that busy.
Another that deviates greatly from the formula was Mama Cherri's Soul Food Shack (UK). Gordon LOVED the food so much that he cleaned his plate. Mama Cherry has cookbooks, her own secret seasoning, and a yt channel now where she teaches us to cook on a budget and talks about her amazingly interesting life story. Yes, I'm a fan. She taught me to cook peach cobbler.
The entire UK show is entirely different in style. It does not follow the same or any formula too closely. The episodes are much more diverse and different from one and another.
It was the economy & expanding too quickly that hurt her restaurant.
The food was still excellent, circumstances beyond her control worked against her.
@@0xbenedikt The UK one is also much calmer lol
@@barastyr344 omg the UK is such a breath of fresh air from the US version. Don't get me wrong I still laugh at some of the moments in the US version, but you get tired of the screaming and arguments very quickly. Pretty sure that the drama was pushed by the network in the US version because they saw how popular the UK one was and that did not sit well with Gordon.
Mama Cherri shows how tough the restaurant industry is. You can be a together person who does almost everything right and still fail.
Kitchen Nightmares was not a failure! The people who kept driving their restaurants into the ground are too blame!
Oh Hi Gabi! I liked your acting at the end of the video, that was funny!
oh and FYI , wow your singing at the end is great! Keep going! Rock on!
Oh hey it's air umbrella man
Yes, but do they recognize that and help move it along quicker so they can take over?
Oh it's the guy with the air umbrella
All these restaurants are on the verge of failing and closing. The fact he is able to save so many, in such dire situations, is remarkable.
80% failure sounds about right for the restaurant biz
a little upset that Momma Cherri didnt get an honorable mention in here, because while she did indeed close down, she closed down *well* after the episode aired, after she moved to a *much* better location, and after she herself just decided "this is too stressful". it was one of the few places where the food was absolutely amazing and Gordon had nothing but nice things to say, and one of the very few times he's cleaned his plate at a restaurant he visited.
that said though, it is *very* interesting that there's no discernible cause for the failure of a lot of them.
She also has her own youtube channel
@@PlayerBros2 yup, subscribed long enough to see *both* times those Microstrategy hacks hit them! have to try one of her recipes soon, i'm just Broke™ lmao
Most of the failures stemmed from the owners being unable to change, I believe. They don't take criticism well, so the employees probably quit as a result, or they shut it down and fired the employees instead.
It easy to come in and point things that sre wrong and get people on board when things are slow. When they have to deal with keeping all of that up and the stress of running an actualy busy restaurant its no surprise most people failed or gave up
For the UK version a lot of it is probably due to the actions of our government, they've made life for smaller businesses a complete nightmare over the last decade and we never really recovered from the recession either.
An 80% closure rate implies a 20% rate of restaurants still open. And that is incredible. According to the Restaurant Association, 60% of all restaurants fail in their first year and 80% close within five years. Considering that the restaurants Gordon Ramsey were on their last legs and were often heavily in debt, he has managed to do at least as well as the national average for restaurants that are much better funded. So let us celebrate the amazing success of the show and not look for failure where there is none.
This is what a lot of people don’t seem to realise. Some of these restaurants were hundreds of thousands, if not literally millions of dollars in debt. Realistically, giving them a makeover and teaching them good business practices at that point is like pissing on a forest fire.
1) some of them couldn’t handle the depth and closed
2) some closed bc they realized running a restaurant wasn’t for them
3) retirement
4) opening up a new restaurant, closing the old one/switching locations
5) actually making enough money to pay back the depth and closing after that
so there are a lot of things that could go on with the people running the restaurants - closing also doesn’t always mean failing
Holy comparing apple and oranges Batman
Restaurant owner: *is gross and dangerous*
Gordon: your restaurant is gross and dangerous.
Restaurant owner: *surprise pikachu face*
Fun fact: the name Fin McCool’s is most likely a reference to the mythical irish character ‘Fionn McComhaill’.
Which is pronounced "Fin McCool"
The British version was so much better. He tailored his advice to the actual specific problem each restaurant faced, rather than making it fit the plot beats dictated by the formula. Lower production budget meant they didn't automatically do a big pointless refurbishment every episode, and they tried to improve the *cooking* rather than just revising the menu.
america and uk are completely different audiences. that show wouldnt succeed in america thats just the reality.
@@blackgrlfly I think US audiences are treated very badly by the production companies. Many have watched and preferred the UK version of Kitchen Nightmares, a series about actually improving the output of restaurants, but all they were given was an overly emotional soap opera with new characters each week. Making it the British way is slower, it takes longer because they need to film a lot of footage so the episode can come together in the edit.
With the forced story beats we see in EVERY episode of the US version, they know exactly what they need to film before they go in. Way faster and cheaper.
Americans aren't stupid. They just get treated that way by their TV. They get programming that caters to the lowest possible denominator, audiences watch it because... that's what there is, and then the companies say "that's what the people want" and churn it out; fast, cheap and stupid.
@@BinturongGirl I also like to point out that Gordon speaks more calmly in the UK version and understands that things get heated. That makes his behavior in the US version less acceptable.
In the US, he insults people 24/7 and mocks them. When someone finally gets heated and speaks back to him, he goes on a ego trip trying to make them feel less than him. And the comments section is full of Gordon fanboys who blindly defend anything he says and hypes up the roasts that he does.
@@x-man9473 Good point. In the British show it comes across as the genuine frustration of a man passionate about the subject. The US anger is deliberately cultivated.
@@BinturongGirl I dunno, we have short attention spans and an incredible sense of arrogance/ignorance, I think you could slap a stupid label on that.
The British version of Kitchen Nightmares feels more raw (for lack of a better word), it's silence mostly broken by speech, almost as if you're really there. It brings out the reality in reality show.
The American version of Kitchen Nightmares is very dramatized, with intense music, sound effects that give the words more of a boom than they would have otherwise. It brings out the show in reality show.
_"The British version of Kitchen Nightmares feels more raw (for lack of a better word)..."_
You mean "realistic"?
@@DarkJak2050 No, i meant more like edited in a very unedited fashion, if you catch my drift. Like the show as a whole doesn't feel all that realistic, but the emotions do feel very strong and unmuddied. That's what i mean by raw.
Fact
"it's fucking raw!"
@@Mikeper94 "Look! LoOok! *LoOoOoOoK!*"
Another factor that seems to have slipped your mind: the 2008 recession. Already failing restaurant + recession = none of the restaurants from the early seasons of kitchen nightmares (and for most of the UK run) really had a chance
Some of these restaurants were up to a million dollars in debt, and learning how to make a better burger from fresh produce was never going to turn that around. Just take the free restaurant renovation, get international exposure, and SELL.
3:35
As someone who works in the restaurant industry (I’m a server), I *think* the reason he does this in the midst of the dinner rush is because that’s when staff feels pressured to get food out quickly. Sometimes, when there’s pressure people will cut corners and sacrifice quality. Rushes are when the most health code violations will happen.
Yup, as someone who has worked in many coffee shops this is very true. Honestly it’s the reason I don’t go out much anymore especially not during rushes
Lol yup, can agree.
Doing it during a rush is basically the ultimate test.
@@jadecoolness101
It’s the big “Sink or Swim”
true true
There's also a rumour that one of the reasons the show ended was because the owners of some of those restaurants would get the show in purely to give their place a makeover, then cash out and sell the place weeks later while it was still newly renovated.
While a restaurant looked old and was failing it was practically worthless, but after an interior refresh, new kitchen equipment, tv exposure and a link to a famous chef, they were suddenly worth quite a bit more. Apparently the producers got fed up of people applying to the show purely so they could get a free makeover so they could sell up.
Probably not the *only* reason the show ended, but it was probably one of them!
or could be the fact gordon ramsay said "youre business is flowing down the hudson".. and the guys restaurant failed. he commited suicide in the hudson.
Interesting.
That actually makes alot of sense though like you said I'm sure not the only reason.
@@bryanryan4504 this is probably why every episode after season 3 or 4 had REAL PEOPLE problems instead of just restaurant problems. If the situation was more real it was a better investment for the producers.
Wouldn't be surprised. There was a bar featured on bar rescue that did something similiar. Like legit place was up for sale when they came and the makeover got them a better price
As an Irish person Fionn Macumhail (Mccool) is indeed an actual name, it’s based on a fairy tale about giants that Irish scéalaithe (travelling storyteller back in old times) would tell. Obviously it got passed down and people still tell the Fionn Macumhail fairy tell to keep our culture alive!
i dont really think gordon was at fault for these restaurants closing, i mean they were most always on the verge of bankruptcy anyway and most of the owners were clearly belligerent lol
Yeah most had such horrible habits and or financial issues that even with a makeover and menu change, it eventually devolves back the chaos it was before.
I'll never forget the moment in the Amy's episode where a server was double-checking the order and got fired for asking a question, then Amy called her "a poisonous little viper". Because she wanted to make sure she was grabbing the right table's food.
And I believe that happened right after Amy was mixing up her words and kept saying the wrong food for the wrong tables, so the server genuinely had a reason to be concerned.
Not to the point of firing people. But that shit is way too common in restaurants. I've been cook and server before. And the amount of times cooks will shit on servers for asking simple questions about whether it's the right tables food or not is ridiculous
The running theme with the restaurants Gordon visited was that owners were arrogant, pompous and too proud to listen to his advice and would switch back to their old ways after he left. That’s why they failed.
most toxic person ive ever seen. I got the impression she was 100% a teophy wife hed destroy his life to keep
She was probably just upset cause the waitress was prettier lol
Would be interesting to see a "Kitchen Noobs" series where Ramsey coaches people trying to start a new restaurant, see where their success fate compares to others.
I'm in
that's what kitchen nightmares is!
Effectively that's what Gordon has been doing with "Plane Food" and "Bread Street" franchises.
@SDH usually when an idea isnt working, maybe so. kitchen nightmares is world renowned now. a name change would be awful to the brand
@SDH Go watch a soap opera
LITERALLY THO. When I saw an episode of the UK version I was like wow... this is notably a lot calmer. Both the editing and that it seemed like he was nicer. It's really fascinating.
I delivered food to restaurants for a while, and one of the spots in Boston (the Italian restaurant, whose owners parents owned the Italian restaurant right across the street) closed, and another restaurant went in that we ended up picking up. It was surreal as a GR fanboy walking where he walked lol
It doesn't matter how good the food is or how good the management is, you can't keep a 40-seat steakhouse open in a town of 300 people.
Straight up. We have a town of 1400 in a touristy area, majority of places have to close in the slow months or suffer through 3 table shifts
is that too much or too little
@@Coeus06 what do you think?
@@theUA-camrfr idk that’s why I asked.
@@Coeus06 too lil population for too many tables
An episode was shot in my home town of Chelan Washington. The ice cream portion that got the makeover boomed in popularity, but their hotel and restaurant continued to fail. The husband literally made EVERY female employee uncomfy and reverted back to everything Gordan fixed. My best friend worked there an entire summer and only got two paychecks. She was never given all of the money she made (she was 17).
Because of its prime location and the fact that the building is owned by the town's historical society, it sold easily and I've heard they're much more successful. An icecream place right by the lake in a summer tourist town is always going to do well. Although the locals still dont really eat there...lol
Omg that couple was awful.. The husband was so nasty. Like he’d go on vacation a week before his wife and daughter came so he could be alone for a bit? What kind of person does that
@@KingOfGaymes a narcissist who only cares about themselves lol that word gets used too often, but having met him and talked to being who have worked for him, its appropriate lol
Wasn’t that Hotel Hell?
His name is Gordon have you ever seen someone named Gordan💀💀
@@lmo7724 yeah
You are spot on. My company works with businesses large and small to improve customer satisfaction, quality and efficiencies and it is very difficult to get critical cultural changes in a short period of time. To make permanent changes it takes months or even years depending on how much support there is from management. The effort includes regular internal audits against pre-determined metrics to gage progress. It includes tracking/recording nonconformances, recording and acting on opportunities for improvement. It also requires regular management reviews to ensure the effort stays on course. And it is simply impossible for lasting change if top management does not buy into and support the effort with money and time.
The fact mfs actually expected him to change failing restaurants in a couple days is crazy
they need at least a week or a month
I actually walked into Amy's Baking Company before they were on the air for kitchen nightmares. I'm in AZ, took a trip to the area, and my mom wanted to get her nails done. The resturant was near by and we went in to see if it was any good only to see it was absolutely packed with no one really seeming to be getting served and no one ready to tell us how long the wait was. A customer near the door said it wasn't worth the wait and we should go to a burger place a drive away, and we did lol.
Aww
You dodged a bullet for sure🤣🤣🤣
Oh
I cannot believe she didn't mention the Burger Kitchen family DRAMA! It was a 2 parter! The owner is wild, he stole the inheritance that his son was meant to receive from his grandfather to open the business, told the son he was a partner now, and makes him work at the business like an unwilling unpaid manager. There may also be some drug abuse. It's brutal. I gobbled that up like a wagyu burger.
also the dad was actually in a crime family from his book he wrote
And it was one of the only restaurants with an actual chef, who was skilled and experienced😂 and they forced him to cook shit food
That man was beyond unhinged
@@puppetstudio4989That jerk should've gone into waste management instead of getting his son's life tangled up in his restaurant.
I thought the funniest thing about that episode was the fact that the dad was so insistent on wagyu being the best meat, but he kept calling it "way-goo" and clearly didn't know what it was.
My biggest memory of Kitchen Nightmares is Momma Cherri whose food Gordon liked and finished the plate and after she sang “I fed Gordon Ramsay and he liked my foood”. God bless her, she was the sweetest
100% of the restaurants are in dire trouble to begin with. 20% is impressive
Fun fact: Amy's baking skill isn't good and the cakes tht Gordon complimented her on was bought from the bakery near the restaurant.
Thats exactly what i was thinking cus like if ur bad at cooking regular meals but gordon ramsay loved “your cakes” why would u keep running a restaurant and just open an actual bakery💀
? I thought it closed down years ago
@@carelsby yea it did
I was going to mention this too
I would consider Momma Cherri’s soul food kitchen to be an outlier in Gordon Ramsay’s show as well. Gordon Ramsay had no problem with the food1 the main issue was how small the diner was, the general location and the lack of staff.
He even “cleaned his plate” the first time after arriving there. Momma Cherri’s is somewhat still in business but the owner actually runs a UA-cam channel for cooking recipes. She is a Deep South minded woman, who acts outgoing and seems like a genuinely good person.
That was my favorite episode. She seemed like such a sweet woman. I would consider her an outlier as well.
She's the definition of suffering from success. They had to shutdown their restaurant because it was too successful and too many people was trying to get in. A bit sad, perhaps, but I find it hilarious. At least they won't have as much trouble finding customers.
@@daddysempaichan I don't fully know if she needed Gordon Ramsay, outside of the publicity for more customers than what she had from the get-go. He helped dividends with that aspect, but her food from her channels (the plating and general mindset) doesn't appear any different from the original video.
shoutout to the chef as well, he's just a really nice guy.
he has a kid and loved his job
@@ajjerio3927 No, she really did. She was running her business terribly and was hemorrhaging money. Not because she was a bad person -- on the contrary, she was being far too generous and lenient. Gordon helped her step up and act like a real owner.
all the violin noises were fire yo
If you ever have a violin bow and are near a drum cymbal, slide the violin bow on it. Thats how they're making that noise
It's 100% true that Gordon's team always booked the tables to overwhelm the staff and encouraged them to be as critical as possible about the food and the service.
That's called a stress test, and happens organic call lunch and dinner rushes. He did a great job demonstrating where the weak links were and who where great supports.
The premise of the show was to find a failing restaurant and set it up for success. It was up to the owners to actually succeed. The show isn't at fault for the actions of the individuals.
Some of them were so deep in debt Ramsey himself wouldn't have been able to keep it alive. Also you can't create a miracle in 3 days which is how long he had to work with in most episodes.
@@Figgy20000 lots of the owners also went back to the failing menus and failing gimmicks after Gordon leaves
Agree
He actually bought some of the restaurants
Fr
To be completely fair there overbooking for a “stress” test is something every successful restaurant should be ready for as a restaurants’ influx of customers during certain parts of the year and special occasions whether on the show or not
i think it's a massive overreach on the producers part to overbook when the staff aren't ready. restaurant staff usually know when a rush is coming, and i think artificially making the restaurant busy to suddenly overwork the staff is kind of cruel. maybe im just a soyboy, who knows.
Was gonna comment this too. It’s the point of a “STRESS TEST”! If you can’t handle having a full dining room, change the number of tables you have. It’s important to show where the deficiencies of a system exist. It’s done in all industries and is vital to most.
@@biggestastiest The staff knows that it will be a stress test. They have more opportunity to prepare than if they had a sudden rush organically.
@@biggestastiest it's not overbooking though. They have a certain number of tables and chairs, if the staff can't handle all of those tables and chairs being filled, the there's TOO MANY tables and chairs.
For real like... If you can't handle a busy night how are you going to make any money? That's the whole point
This is my first video of yours. I'm really impressed! So funny and thoroughly researched. A satisfying watch. Thanks!
Can only imagine he chooses to enter the kitchen during the busiest time to see if the staff are putting people in danger with how they handle food and not following protocols. 🤷
Guys the average lifespan of restaurants is 4.5 years. This show started 18 years. So I'm surprised any of then are even open. And keep in mind all of these restaurants were a hot mess, so I'm surprised 15 of them are still going.
So true, 18 years is impressive so 15 is not bad at all lol
Many also suffered from the "virus of unknown origin" lockdowns
I worked at a Dairy Queen that had SO MANY cockroaches in the walls, the boss loudly verbally assaulting his wife in the kitchen on an hourly basis, an ice cream machine from the 50s that stopped working halfway through a rush, small holes in the walls conveniently placed in areas where small children would mash food/trash through, a mini-fridge kept by the cooking area stuffed with several perishable items for slightly quicker cooking times (cross contamination), and not once did we do better than a D+ on an inspection. It was embarrassing to work there.
Wanna know what closed us down after the same dude owned it for 30 years? The IRS finally noticed he paid the employees right from the resisters and counted large quantities of food loss to make up for it.
So yeah, I'm not shocked some of these places are still doing just fine. Lol
It's always the small DQ's isn't it lamo, the ice cream machine at mine exploded and it took us hours to mop it up, not to mention what we found behind the frier once
@@ahumanbeing7536 We had the soft serve milk baggie explode in the freezer once. I feel your pain. It *was* a small town DQ for sure, lol.
13:19 when amy said this all gordon could think to himself was "F u c k"
i will never unsee the little peepee dance at the episode wrap lmao
Kitchen Nightmares was never a failure. Gordon is a chef, not a relationship counselor or a financial advisor. He cooks, not binds relationships.
I feel like also, like ALL restaurants close eventually. Thats just business, look at Momma Cherri's restaurant, Gordon LOVED the food, but she tried to expand too fast and lost it.
It's not really her fault she didn't MAKE bad food. Sometimes people either get tired and sell, or something else happens.
I think theres a big difference of "failing because you serve shit food" and "failing because you just got tired and some it to someone else".
You can't say it's his fault.
He leaves them with a new better menu, good PR, lots of people ready to go there and try their product.
But of course, after a while, if the people don't change their habits and go back to doing things their way, the problems resurface. Old habits die hard and you can't teach old dogs new tricks
That might be why she said it isn't his fault lol
@@chrisdudleytrumpet I think Vasco was looking at the Thumbnail and then responding.
Working in a kitchen is already stressful enough, but I couldnt imagine having gordan ramsey show up yelling and hissing at everyone while customers flood the restaurant and orders pile up. Like that’d probably be my 13th reason why at that point
Goddamn it Gabi, this is exactly the kind of video I'd typically just listen to while folding laundry or something, but your editing and on-screen stuff is too engaging!
11:35 I might be wrong, but I remember in the episode Gordon finding out that Amy didn't actually make any of the pastries herself. They had a contract with a third party that produced for them for her restaurant. She tried to justify this saying that it is common in the industry and while she is correct, for a bakery to not actually bake them? That's like a burger joint not actually making their burgers.
Yes! That is some Steamed Hams shenanigans!
"There's no way Gordan could be completely responsible for a restaurant's failure"
Except his own, his own restaurant failing was 100% his fault. To his credit, he acknowledged this, learned from it, and moved on.
Good point, very funny.
Wich honestly just shows how he is way better then any of those owners who blame it on him. He atleast fully aknowleges it is 100% his mistake. Some of these owners probably too this day still blame Ramsey ore anything but themselfes
Sure let's not forget that most restaurants close anyway
@@MrSporkdude what does that have to do with this comment?? They are right, its no ones fault but the resteraunt owners
@@chattycatty3336 ur mom
Thinking that 15 restaurant still open is bad or a failure is just a terrible take. He actually did a good job that he saved some failing restaurant.
By the time they decided to reach out for help, the restaurant was already in dire shape. Sure you can revamp a menu and inspire the owners and workers, but the damage is done and the debt still remains.
Digging out of some these financial issues can never be done in time to avoid bankruptcy.
How did you not even mention momma cherri like she is the perfect example of doing everything right, and being super successful after the episode to a point where she's too successful and has to shut down because of the stress.
If i remember the episode she was a softie and the employees took advantage by being lazy, also she tried to do everything and burnt herself out bc she took on too much responsibility
@@SemorreButte before Ramsey, sure. But after they were able to get a bigger restaurant but was successful but very stressful. My uncle was a head chef for many years but quit and now works in a nursing home, because in the restaurant industry only 10% of restaurants make it and it is extremely stressful.
@@TheDrakanMaster124 To add to this, after she moved on from the restaurant she moved onto youtube and has a pretty successful channel sharing recipes and the like. The Head Chef also ended up going out on his own to found his own restaurant that from what I've heard was also doing quite well for itself.
@@S3Cs4uN8 ooohh do you know her channel name?
@@drskellybones8049 'Momma Cherri' You'll find it very quick just by searching the name.
As someone who has worked as barkeeper and as waiter before I think that them overbooking restaurants to create stressful situations is actually a really good method to judge how a place is run. For the work Gordon is doing there i.e . improving management and service it's a really effective practice. You need a machine to function even under stress and my personal experience is that flaws in quality (food, service and management) only become really apparent under stress. But they are still negatively effecting work efficiency and quality even if everything is chill you just don't notice it. And if it gets more hectic actually really good staff gets "bottlenecked" by the people who let mistakes slip when nothings going on. We've seen that on Kitchen Nightmares with some talented chefs and waiters as well. Starting to restructure everything during dinner service is a bit questionable (except for the cases where he actually discovers major health risks for the guests in the kitchen) but just for judging the performance of a restaurant creating stress is a really good benchmark imo
Absolutely, you get to see the flaws in people, staff and the system when it’s under pressure.
I noticed that when it gets overwhelming I get snappy, while someone else gets forgetful, and another isn’t fast enough to keep up.
It’s a trial by fire
Ya that's why they do it
I remember in one episode (probably a UK one or hotel hell with a kitchen diner thing)
Where Gordon explains basically what you just said and posts that he in in town and to go to that restaurant on Twitter or something so it gets packed and he can see how they function on a busy day
Only problem I really see with it is alot of the restaurants go from like 2 customers a day to that overbooked 1000 people so maybe they should give them 2 days 1 with more average turn out then the next go overboard so they can at least get in the groove of things and not go from -100 to 100
While also fixing "smaller" problems like rotten food or other health risks before there's a large potential about of casualties lol
I've worked as an expo/food runner, server, host, and bartender.
Imo, the restaurants function depends hardcore on how good your hosts are. They can't double or triple seat servers, they can't rush the kitchen. They gotta REALLY understand the flow of the restaurant.
I worked at a busy pub/restaurant in a hotel in downtown Milwaukee with a closet for a kitchen and we would sometimes do easily 250-350 people for a lunch rush. Whether or not servers were overwhelmed and the kitchen could keep up would all hinge on how hosts sat customers. If they say them too early, people would be waiting pissed off at a table, and we would have to comp their meals. Having people wait without sitting buys the kitchen time to catch up with the multiple orders of custom menu items and ensure they go out to the right table.
To mainly US viewers but others too. If you aren’t aware Gordon did Kitchen Nightmares UK before the U S series. Years old but available on UA-cam. He is a lot more caring and authentic. So much more food focused rather than drama. And a lot of the restaurants do do a turnaround.
Hope this gives you more episodes to enjoy despite being outdated.😊
This is the first video I have seen of you, you just popped up on my feed. Very happy you did and glad to say that you will definitely be popping up more. Thanks for the entertaining video. ❤
There’s a Korean version of kitchen nightmares that used to air by Chef Baek(celebrity chef) and in his series they have a different format where he chooses a town to help, and 3 restaurants there. He then visits all 3 restaurant on an episode, gives them feed back and visits them once a week totaling 3 episodes. Unlike Gordon Ramsay’s kitchen nightmares he focuses more on developing sales tactics(such as pricing), shrinking menus to only best sellers and doesn’t focus too much on fixing up their interior.
*That's cause Koreans* are used to restaurants looking like the inside of your little brother's first apartment, with blankets stacked in a corner and a beer calendar hung crookedly by a ldisconnected landline phone.
Where can you watch this?
@@kcrules1234 it’s called 백종원 골목식당
@@minjun1221 thank you!
Did those shops become successful?
The fact that even some of them are still open a decade or so after the show is impressive considering how brutal the restaurant business is, the impact of recessions and pandemics, rising food costs and the fact that these restaurants were already failing in the first place. Also sometimes people just get tired of the restaurant business and move on even if the business was making money.
That episode with Amy, the weird cat noise lady... You missed SOOOO much. Please look into it further, I really think you will be shocked, and I would love to hear your take! The dude was some mobster/gangster sort of guy, they both had prison records and actually got deported. Amy ordered in all of her baked goods and pretended she made them herself..
It's a wild story 😂
There is a lot more to that story
She got a lot of surgery after.
I would like to point out some ingredients. As a person who managed 5 stores. Most restaurants do test the operations by stress testing by over flow of customers in order to find any flaws to fix. In some cases, owners will with out telling the staff or managers the school buss that arrives to stress the crew to see if managers have put completely crew on each shift. If a restaurant can't maintain a fully operation while the stress test is happening, something is wrong and needs to be looked into. My locations by corporate get monthly stress tested, and the staff in place held strong during each time. Most restaurants don't stress test the crew as much as they should. Even a new hire during a stress test goes right back to the training to build that subconscious ability to work through the issues and let the stress wash over them like nothing is stressful about the situation. In most cases poor training us in place and a lack of stress test trying is overlooked. In most cases, the crew are just not properly trained.
interviewing people is such a skill in itself! that screams CLASSIC college film professor lol
70K ??? congrats on that meteoric growth gabi I can't wait to see it explode even more
im exploding from ur comment!!!!!!!!!!!!!!!
favs supporting favs you love to see it 😌
The part that baffles me the most is why any family would come to the first big dinner that will 100% be an awful experience with no food. But then I heard you say the Producers overbook the place and suddenly it makes sense
I started to think its real when i watched the Soul Shack Episode Gordon really love that food even cleaned his plate for the first time
To be fair, it's still up to the owners to survive. Gordon just gives them advice and a facelift.
And I can kinda understand the change of heart moment? It's usually after he's exposed all the issues right in front of their faces. Plus when you rearrange your room, don't you feel pumped as well? That's kind of similar to what happens when their restaurants get renovated.
I do think that the producers plant stuff to just make the relaunch more stressful though. La Galleria 33's POS suddenly stopped working? Really? Sometimes I feel like when employees say "I've never seen that before", they are actually telling the truth.
And they obviously overbook the restaurants. There's no way that many customers show up on a failing restaurant. It's definitely done on purpose to see what they're like and how they work under pressure. It's a stress-test. Literally.
One of the POS systems at our restaurant stopped working right before a friday night shift once actually. .... And still has yet to be replaced. Anything that can go wrong will eventually go wrong, usually at the worst time
One of our card readers has been down for 3 weeks, we have two in the main rooms and one in our third room and of course the one that goes out is one of the main ones. Anyway, what makes me sad is that yes they overbooked the resturangs but they should still be able to function. Like I work at a pub and that is what the restaurant looks like on St. Patty's, and we're a small touristy town where everything (but us) shut down on Mondays and Sundays.
the point of the show might've failed but it never failed to make me laugh
The point of the show was to make money and get viewers, which it did
@@reece1arakaki is that.. not the point of every show tho..?
Same tho I could watch Gordon try fixing anything
I thoroughly enjoy your looser more reaction videos, but this deep dive was amazing. Nice work!
Props to mama Cherie for probably being the only one to please Gordon immediately with her food