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(News.com.au)   Gordon Ramsay finds out that his his f*cking London hotel restaurant is f*cking closing. Reached for comment, he says, "F*ck me, I'm f*cking stunned"   (news.com.au) divider line 84
    More: Fail, Gordon Ramsay, Claridge's, Michelin Guide, household name, London hotels, menu  
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13549 clicks; posted to Main » on 05 Mar 2013 at 8:48 AM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-03-05 11:06:28 AM
Ronin_S:

I think the bigger issue is that people really can't completely change in a week. After he's out the door, management probably goes right back to the way things were. Also, I doubt people would be attracted to a restaurant that has management showing a blatant disregard for food safety, even while fully aware they are being filmed and going on national television. Who knows what other shiat they do when no one's looking?

This.  What I think most people forget is that running a restaurant is very hard work; people who have a wealth of experience still fail if very minor things go wrong.

If you look at the type of people that these shows work with, its no surprise that the failure rate is still high; if you are oblivious enough to the industry where you allow food to rot in your kitchen and rack up seven figures of debt in business that is clearly not performing then you are not cut out to be a restaurant owner.  I bet you could drop most of these owners into successful restaurants and they would run them into the ground in six months.

Ramsey/Irvine/Host du jure can fix your decor, improve your menu and/or fix your pricing and it probably won't make a lick of difference if you lack the basic business acumen to run a successful restaurant.
 
2013-03-05 11:08:55 AM

FarkinNortherner: Twelve years is an exceptionally long innings for a 'name' hotel restaurant. More at 11.


QFT
 
2013-03-05 11:21:39 AM

victrin: The headline: Gordon is a hypocrite who cannot even keep his own restaurant open

TFA: Gordon and the hotel have decided to explore new opportunities as both feel it is time to shake up the hotel, and allow Gordon to expand in other directions.


i18.photobucket.com
From time to time, Fark utilizes headlines that do not entirely accurately reflect the content of the article to which they are affixed.
 
2013-03-05 11:22:44 AM

The Crepes of Wrath: cookiefleck: My theory is because of the fact that he revamps the menus to offer fresh ingredients that are more expensive than the frozen foods the restaurants normally buy

Unfortunately for your theory, fresh foods are typically cheaper than buying frozen and/or processed foods. You're paying for the convenience of having someone pre-process your foods for you. And he (and Robert Irvine) point that out to restaurant owners over and over again.


In all seriousness, where are you buying your fresh food?  Fresh food in this area is more expensive -- often far more expensive -- than buying frozen or processed foods, and it doesn't exactly require a long airplane flight to bring food in here.  I am having a hard time thinking of a single fresh item that is cheaper than buying frozen or processed items of the same type at a local Walmart or Kroger.  

The only case I can maybe think of is if you're talking about buying something in bulk, relatively "fresh" unprocessed -- say, if you decide to buy a whole cow or pig.  But even then, it's still mostly just "bulk" discounting and has little to do with its freshness.

Not being snarky at all -- I'd love to know where to look, as I'm a bit of a fresh food fiend, and if I'm missing some obvious place I should be going it would be appreciated!
 
2013-03-05 11:22:57 AM

durbnpoisn: smedrick: Almet: durbnpoisn: Almet: Cheron: kumanoki: If only there was some show that he could reach out to for some tough, but necessary, love to get his restaurant back in shape...

I know just the guy
[s23.postimage.org image 266x354]

That guy is a moron.  One several occasions, he has gone to areas where people don't spend a lot of money eating out, and has re-vamped the menu in such a way that the "fixed" restaurant is 50-75% more expensive than everywhere else in town.  He has no concept of what a market will put up with when cost is concerned.

Clearly you've never actually watched the show, have you?  One of the things he does in damn near every episode is outline the mistakes the owner was making with their menu to cost ratios.  In most cases, he can show how to serve better, and fresher food, and make it cost less, thereby increasing the restaurant's profit margin.


That being said, and even though I'm defnding the guy, I don't particularly like the show either.  It's the exact same thing in every single episode.  It gets a little old.

I'm not talking about profitability for the restaurant, I'm talking about the amount of money a customer has to pay.  My wife watches the show, and I like to look up reviews for the restaurants while it's on.  The biggest complaint that people have is that the prices went up too much and too quickly.

The most glaring example was the episode where he took over the a restaurant run by the school's culinary program.  In the opening monologue, he talked about 50% of the town living below the poverty line. Most of the people couldn't afford to eat out, and when they did, they had to stretch their eating out budget.  After the relaunch, His new menu was more expensive than the last, sure, it might have had a better profit margin, but if you've priced 20% of your potential customers out of the restaurant for a 10% increase in profitability, you're shooting yourself in the foot.

And that has nothing to do with the demonstrably ...


They're not the same dude?
 
2013-03-05 11:27:57 AM

Carn: The most exciting part about that article is that there is going to be a Mad Max 4.  Apparently they messed up the desert though.


Mad Max IV: Old Drunk Yells at Jews?
 
2013-03-05 11:31:42 AM

vudukungfu: Send him his 15 minute egg timer.


Yeah, this one only lasted 12 years, and he's only got 26 other restaurants.  Clearly an abysmal failure.

\never seen his show, or eaten in any of his restaurants
 
2013-03-05 11:36:45 AM

CheekyMonkey: vudukungfu: Send him his 15 minute egg timer.

Yeah, this one only lasted 12 years, and he's only got 26 other restaurants.  Clearly an abysmal failure.

\never seen his show, or eaten in any of his restaurants


That's 1 less restaurant and four less billion dollar companies than the average Farker runs.

So, yes, he's an absolute, unmitigated failure.
 
2013-03-05 11:55:18 AM

FitzShivering: Not being snarky at all -- I'd love to know where to look, as I'm a bit of a fresh food fiend, and if I'm missing some obvious place I should be going it would be appreciated!


I do the bulk of my shopping at Trader Joe's and the local chain grocery store (Giant, in my case).

As a single example, compare chicken and chicken nuggets.  I buy both from TJ, the regular chicken for me and my wife, and the nuggets for my kids.  The price per pound is roughly the same, so you'd initially come to the conclusion that "Hey, prepared food is the same cost!"  Except it's not.  That's because you're getting all chicken when you buy a package of chicken, but you're getting chicken, and bread, and salt, and seasonings, etc. when you buy the package of chicken nuggets.  All of those non-chicken ingredients are ridiculously cheap, so that pushes up the effective cost of the nuggets significantly.

Yes, I could come home from work, dice up some chicken breast, coat them, bake them, etc. and end up with roughly 1 1/2 times as many nuggets for the same amount of money.  But I pay for the convenience of coming home and just tossing them into the oven.

And don't get me started on the cost of bread.  I make a ridiculously healthy 8 grain/seed bread that, if I were to buy it, let alone find it, in a store, I'd pay an obscene amount of money.  But I buy all of the ingredients and make it myself for about 75 cents per loaf (I actually costed it out once).
 
2013-03-05 12:16:41 PM
When the cat's away ....
 
2013-03-05 12:30:07 PM

cookiefleck: Well his Kitchen Nightmares show doesn't have the best track record for saving failing restaurants... My theory is because of the fact that he revamps the menus to offer fresh ingredients that are more expensive than the frozen foods the restaurants normally buy, plus the new lights and kitchen equipment costs alot more to run, so they end up closing because  they can't afford to run the new restaurant gordon gave them. Plus, they're already up to their ears in debt.


Ramsay's philosophy as I've interpreted it is something like: "The cost of fresh ingredients pays for itself three times over." Even with the higher quality of food and the improved dining experience, there's still plenty of room for a restaurant to fail.

Plus, the first three seasons were filmed from 2007 to 2009, when the restaurant business in general wasn't exactly whistling Dixie. That shook out a lot of people who had no business being in the industry. Look at Sebastian: I heard he's trimming trees in New England. That guy has probably cut off his foot by now.

But yeah, it seems like a lot of these people just don't realize they have a problem until they're completely tapped out. At that point, it's all a matter of who you owe money to, I guess.
 
2013-03-05 12:33:23 PM

cefm: To be fair, it's not really "his" restaurant, but a contract to run the restaurant at Claridge's.  The hotel benefits from hosting new and trendy chefs, and Ramsay's been there for 12 years.  Change-up is always a way to build excitement, and nothing says excitement like a brand new head chef.


This. People who don't RTFA might not know that he has another place in London at a famous hotel, so it's not like he's going to be off the radar.
 
2013-03-05 12:52:05 PM
LibertyHiller:

Plus, the first three seasons were filmed from 2007 to 2009, when the restaurant business in general wasn't exactly whistling Dixie. That shook out a lot of people who had no business being in the industry. Look at Sebastian: I heard he's trimming trees in New England. That guy has probably cut off his foot by now.

This.  How many time on the show has the introduction of the owners gone something like this:

"Bill and Linda worked for 30 years in the XXX trade.  When they heard that XXX restaurant was for sale, they bought it to fulfill their lifeline dream of being restaurant owners."

Most of the owners who are failing have almost no experience in the restaurant industry.  Heck, most don't even have experience owning their own business prior to the restaurant.

Running a restaurant is a very tricky business with overhead, food costs, staff costs, safety regulations, promotions, market demographics, etc.  Even very seasoned owners sometimes launch a new venture only to see it fail.  The people on these shows who have hundreds of thousands in debt and horrible food/service/pricing are simply people who have no business running a restaurant.  No one can fix that.
 
2013-03-05 01:14:33 PM
Now that he has jumped the shark maybe he can start serving it...
 
2013-03-05 01:16:58 PM

ansuz07: LibertyHiller:

Plus, the first three seasons were filmed from 2007 to 2009, when the restaurant business in general wasn't exactly whistling Dixie. That shook out a lot of people who had no business being in the industry. Look at Sebastian: I heard he's trimming trees in New England. That guy has probably cut off his foot by now.

This.  How many time on the show has the introduction of the owners gone something like this:

"Bill and Linda worked for 30 years in the XXX trade.  When they heard that XXX restaurant was for sale, they bought it to fulfill their lifeline dream of being restaurant owners."

Most of the owners who are failing have almost no experience in the restaurant industry.  Heck, most don't even have experience owning their own business prior to the restaurant.

Running a restaurant is a very tricky business with overhead, food costs, staff costs, safety regulations, promotions, market demographics, etc.  Even very seasoned owners sometimes launch a new venture only to see it fail.  The people on these shows who have hundreds of thousands in debt and horrible food/service/pricing are simply people who have no business running a restaurant.  No one can fix that.


Yeah, that's right. A lot of these places seem to have severe financial problems to start with; large debt, accounting problems, SYSCO kickbacks, stealing, laziness and just plain financial incompetence. A new menu and a makeover won't fix that, they will just have more money to squander.
 
2013-03-05 01:38:56 PM

ansuz07: "Bill and Linda worked for 30 years in the XXX trade. When they heard that XXX restaurant was for sale, they bought it to fulfill their lifeline dream of being restaurant owners."


I would hate to see Bill and Linda in the XXX trade after thirty years
 
2013-03-05 01:48:14 PM
amradaronline.files.wordpress.com
 
2013-03-05 01:58:15 PM
At least he still has his long and glorious career playing football for Rangers to fall back on.
 
2013-03-05 02:13:37 PM

Gordon Bennett: At least he still has his long and glorious career playing football for Rangers to fall back on.


Didn't that come out as being not true?  That he never had a trial with Rangers?
 
2013-03-05 02:21:51 PM
Apparently there is more to being a competent business owner than just screaming like a spoiled two year old all day long.  Whodathunkit?
 
2013-03-05 02:40:49 PM

The Crepes of Wrath: FitzShivering: Not being snarky at all -- I'd love to know where to look, as I'm a bit of a fresh food fiend, and if I'm missing some obvious place I should be going it would be appreciated!

I do the bulk of my shopping at Trader Joe's and the local chain grocery store (Giant, in my case).

As a single example, compare chicken and chicken nuggets.  I buy both from TJ, the regular chicken for me and my wife, and the nuggets for my kids.  The price per pound is roughly the same, so you'd initially come to the conclusion that "Hey, prepared food is the same cost!"  Except it's not.  That's because you're getting all chicken when you buy a package of chicken, but you're getting chicken, and bread, and salt, and seasonings, etc. when you buy the package of chicken nuggets.  All of those non-chicken ingredients are ridiculously cheap, so that pushes up the effective cost of the nuggets significantly.

Yes, I could come home from work, dice up some chicken breast, coat them, bake them, etc. and end up with roughly 1 1/2 times as many nuggets for the same amount of money.  But I pay for the convenience of coming home and just tossing them into the oven.

And don't get me started on the cost of bread.  I make a ridiculously healthy 8 grain/seed bread that, if I were to buy it, let alone find it, in a store, I'd pay an obscene amount of money.  But I buy all of the ingredients and make it myself for about 75 cents per loaf (I actually costed it out once).


Would you mind sharing the recipe?  Thank you!
 
2013-03-05 03:42:10 PM
I know it makes me a bad person but I farking love Hell's Kitchen.
 
2013-03-05 03:42:31 PM
Why get Chef Robert to squeeze old women's heads off when his hot wife is perfectly capable of doing it?
 
2013-03-05 03:59:02 PM

The Crepes of Wrath: FitzShivering: Not being snarky at all -- I'd love to know where to look, as I'm a bit of a fresh food fiend, and if I'm missing some obvious place I should be going it would be appreciated!

I do the bulk of my shopping at Trader Joe's and the local chain grocery store (Giant, in my case).

As a single example, compare chicken and chicken nuggets.  I buy both from TJ, the regular chicken for me and my wife, and the nuggets for my kids.  The price per pound is roughly the same, so you'd initially come to the conclusion that "Hey, prepared food is the same cost!"  Except it's not.  That's because you're getting all chicken when you buy a package of chicken, but you're getting chicken, and bread, and salt, and seasonings, etc. when you buy the package of chicken nuggets.  All of those non-chicken ingredients are ridiculously cheap, so that pushes up the effective cost of the nuggets significantly.

Yes, I could come home from work, dice up some chicken breast, coat them, bake them, etc. and end up with roughly 1 1/2 times as many nuggets for the same amount of money.  But I pay for the convenience of coming home and just tossing them into the oven.

And don't get me started on the cost of bread.  I make a ridiculously healthy 8 grain/seed bread that, if I were to buy it, let alone find it, in a store, I'd pay an obscene amount of money.  But I buy all of the ingredients and make it myself for about 75 cents per loaf (I actually costed it out once).


I bought the cheapest breadmaker around--I use it more for a mixer or a very quick loaf baker (58 minutes start to finish) and I am astounded at how good a loaf of bread it makes.

It has a french bread cycle and I use the simple recipe for french bread then toss in 1/4 cup of slightly cooked Bob's Red Mill 10 grain Hot Cereal. Even with buying organic bread flower my bread is cheap. Whether it's fortified enough like most commercial breads are is another question. But I get plenty of nutrients from my Gin and Tonics.

Oster CKSTBRTW20 Expressbake
2 pound loaf, 58 minute cycle, lots of options and $60 on Amazon. If it blows up I'm not surrounded by expensive Zojirushi pieces.
 
2013-03-05 04:03:27 PM

The Crepes of Wrath: And don't get me started on the cost of bread. I make a ridiculously healthy 8 grain/seed bread that, if I were to buy it, let alone find it, in a store, I'd pay an obscene amount of money. But I buy all of the ingredients and make it myself for about 75 cents per loaf (I actually costed it out once).


You feel like sharing? I'd LOVE to get this recipe...
 
2013-03-05 04:18:28 PM

Almet: Cheron: kumanoki: If only there was some show that he could reach out to for some tough, but necessary, love to get his restaurant back in shape...

I know just the guy
[s23.postimage.org image 266x354]

That guy is a moron.  One several occasions, he has gone to areas where people don't spend a lot of money eating out, and has re-vamped the menu in such a way that the "fixed" restaurant is 50-75% more expensive than everywhere else in town.  He has no concept of what a market will put up with when cost is concerned.


Settle down, Beavis
 
2013-03-05 04:29:14 PM

Salmon: [amradaronline.files.wordpress.com image 236x236]


I so envy the headline writers of British tabloids.
 
2013-03-05 07:56:07 PM

Argyle82: Gordon Bennett: At least he still has his long and glorious career playing football for Rangers to fall back on.

Didn't that come out as being not true?  That he never had a trial with Rangers?


Apparently they have no record of him ever being on the pitch there, though I do believe he did have a very brief trial.
 
2013-03-05 08:21:39 PM

TheShavingofOccam123: I bought the cheapest breadmaker around


Stainless steel or wooden bowl, sprayed with food release.
Kitchenaid mixer.
Oven.
/Stuff I have laying around.
//And maybe a sourdough starter from circa 1950
///YMMV.
 
2013-03-06 03:04:02 AM

Cluckity: I don't know what it's like in the UK, but in the US hotel restaurants are all overpriced pretentious crap. I've eaten a lot of $100+ meals in my life, and I'm done with that shiat. Just give me some properly cooked vegetables and some meat or fish done well. Fresh ingredients with a few simple herbs or spices to enhance the flavor.




Tell us more, chef
 
2013-03-06 03:50:17 AM

cefm: To be fair, it's not really "his" restaurant, but a contract to run the restaurant at Claridge's.  The hotel benefits from hosting new and trendy chefs, and Ramsay's been there for 12 years.  Change-up is always a way to build excitement, and nothing says excitement like a brand new head chef.
~
~


This^^ It took way too many comments to finally read one from someone who "got" the article. Eveyone was too busy putting the boot in. Or talking about the gay bloke with big muscles.


Time grabs you by the wrists, directs you where to go....
 
2013-03-06 05:13:38 PM

cefm: To be fair, it's not really "his" restaurant, but a contract to run the restaurant at Claridge's.


How dare you RTFA. This is Fark.
 
2013-03-06 07:57:30 PM
So next season of Kitchen Nightmares will fold in on itself and create a black hole?
 
2013-03-08 03:35:34 PM

kumanoki: If only there was some show that he could reach out to for some tough, but necessary, love to get his restaurant back in shape...


I love you man. Like a LEGO to the foot.
 
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