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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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13560 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 08:51:27 AM  
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...
 
2013-03-05 08:52:54 AM  

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...


Restaurant Impossible?
 
2013-03-05 08:53:42 AM  

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
 
2013-03-05 08:54:49 AM  
Ramsey and that guy from Bar Rescue and the Extreme Makeover people need to do a show together. The concept is simple. Build them something overly extravagant and then berate them the whole time about having to help them.
 
2013-03-05 08:55:32 AM  

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...


Springer?
 
2013-03-05 08:55:37 AM  
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.
 
2013-03-05 08:57:07 AM  

Gifted Many Few: Ramsey and that guy from Bar Rescue and the Extreme Makeover people need to do a show together. The concept is simple. Build them something overly extravagant and then berate them the whole time about having to help them.


With the follow-up show several weeks later about how the place succumbed to the same sociopathic mismanagement that had already doomed the place months ago.
 
2013-03-05 08:58:09 AM  
He has donkeys working in his kitchen then wonders why his restaurant is closing?
 
2013-03-05 08:58:31 AM  

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]


I hate that show.

Although I do want to see him pop the head off of some old lady with those massive arms.
 
2013-03-05 09:00:40 AM  
 
2013-03-05 09:00:50 AM  

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.
 
2013-03-05 09:04:16 AM  
Gosh, you mean a guy busy running around doing TV shows is too busy to run his own restaurant  ?

I am shocked.
 
2013-03-05 09:05:38 AM  
S+M Cooking Shows are teh suxxorz.
 
2013-03-05 09:06:51 AM  
No way did Ramsey say that!

\if he really said it then there would be 3 times the expletives in each sentence.
 
2013-03-05 09:07:26 AM  
he just opened two in Vegas in the last 6-8 months. his stupid face is on every cab I see around town. I'm sick of it.
 
2013-03-05 09:07:29 AM  

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.
 
2013-03-05 09:09:39 AM  

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 was shocked to see him refer to a pub owner's wife as "Shrek". The pub shut down later.
 
2013-03-05 09:14:17 AM  
Send him his 15 minute egg timer.
 
2013-03-05 09:15:27 AM  
Looks like he should have spent more time in the kitchen and less time on screen.
 
2013-03-05 09:17:37 AM  
Twelve years is an exceptionally long innings for a 'name' hotel restaurant. More at 11.
 
2013-03-05 09:19:41 AM  

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


There, fixed
 
2013-03-05 09:20:37 AM  
Boiling Point/Beyond Boiling Point are insightful and excellent - it is a shame that he is most famous for his tv persona.

That said, it is clearly what is bringing home the bacon, so I doubt he cares much at this point about a restaurant is closing.
 
2013-03-05 09:21:13 AM  

vudukungfu: Send him his 15 minute egg timer.


Sorry but I don't think you can set egg timers for 13 years.
 
2013-03-05 09:21:37 AM  

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


This. Whatever you think of Ramsay, this is the polar opposite of a "Fail".
 
2013-03-05 09:23:27 AM  

bingo the psych-o: Looks like he should have spent more time in the kitchen and less time on screen.


Once you reach a certain level, I think you can only judge. I would love to see him on Chopped, Top Chef or one of those, but I don't think his ego could handle it.
 
2013-03-05 09:23:45 AM  
Oh, f*ck him.
 
2013-03-05 09:25:27 AM  

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.
 
2013-03-05 09:26:37 AM  

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]


How did he stop being gay long enough to get dressed? My CAT's gaydar just went off, I think he just meowed with a lisp.
 
2013-03-05 09:27:45 AM  
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.
 
2013-03-05 09:27:56 AM  
Probably has something to do with the fact that he's too busy sticking his nose into everyone else's kitchens and hosting lame cooking competition shows rather than being in the kitchen where he belongs.
 
2013-03-05 09:31:21 AM  
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.
 
2013-03-05 09:41:23 AM  

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.


I honestly have not seen an example of that, although I'm sure it has happened.  In most cases I've seen, he keeps the prices on the menu the same.  Once in a while he raises them.  But not by much.  In any case...  What does that say about the prices the restaurant was charging to begin with?  I mean, if they were overpriced to start with, and not making a profit to boot, that's a lose-lose situation.
 
2013-03-05 09:43:42 AM  

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 poor business owners jacking their prices up post-Ramsey to try to capitalize on the added publicity?
 
2013-03-05 09:44:23 AM  

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.
 
2013-03-05 09:45:36 AM  
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.

My experience with all of these world-famous celebrity chef places is that the talent that makes the head chef famous simply cannot translate onto the thousands of plates being served every day in a reliable consistent fashion.  The actual work has to be pawned off onto lesser cooks, and the inevitable result is that you're paying for Gordon/Wolfgang/Emeril, but you're actually getting Bob/Juan/Jerome.

I will say that the quality of SERVICE at their establishments is astounding, but the food is never as good as if it was actually the head chef running the show.  For that you should stick with going to a restaurant where the head chef with the name over the door is actually the man in the kitchen.
 
2013-03-05 09:55:29 AM  
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.
 
2013-03-05 10:00:08 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.


THIS

Always hate coming in to a hotel and having to eat at the "restaurant" and paying $75 for a meal that anywhere else may be a $20 value.
 
2013-03-05 10:02:41 AM  
I ate at this place in 2010 and was very underwhelmed.  It looks like my impressions of the place were accurate.  Such a pity.  I guess he lost the plot.
 
2013-03-05 10:06:29 AM  

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.


It doesn't matter how much you fix up a restaurant or improve its operations and menus, if it is in debt over a million dollars and is run by a manager that doesn't understand basic accounting, the chances of saving it are minimal. 

Also, it doesn't help that the show exposes these restaurant's lack of cleanliness. You cannot convince me to eat at a restaurant once I learn that its owners and staff served old or improperly handled food, and had a roach or rodent problem that they ignored.  I don't care that Ramsey came in and fix-it, old habits die hard and I suspect the cooks and owners will return to their old ways shortly after they are left on their own.
 
2013-03-05 10:07:27 AM  
What, was the "ironic" tag busy watching Restaurant Impossible?
 
2013-03-05 10:08:44 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.


Not to be left unmentioned, with the hight cost of the kitchen utilities the lighting doesn't make a difference in the overall bill.  However, him coming in and creating a few days of 'Hey, I want to eat at a post-Kitchen Nightmares restaurant' frenzy doesn't last long enough to pay all those built up debts.  Nobody is a restaurant magic guru, but I do appreciate him pointing out basic cleanliness and fresh ingredients that should be found in any establishment charging more than McDonalds.  I also like that one show that ran for a short while about health inspectors.  I want to see places busted for the nasty garbage that shouldn't even be going on in homes, much less in a business and shown publicly as a warning to others.  Kind of like how Hoarders has gotten some people taking a look at their own homes.

/I won't watch Hell's Kitchen, due to his pretentiousness.
 
2013-03-05 10:08:50 AM  
Shocked. And stunned.

i4.ytimg.com
 
2013-03-05 10:15:30 AM  

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 poor busi ...


Wait...  I thought we were talking about Robert Irvine...
 
2013-03-05 10:20:28 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.


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?
 
2013-03-05 10:21:41 AM  

lack of warmth: /I won't watch Hell's Kitchen, due to his pretentiousness.


I won't watch it after reading Marcus Samuelsson's autobiography and finding out that he's also a racist douchebag.
 
2013-03-05 10:23:17 AM  
He should have put sliders on the menu.
 
2013-03-05 10:30:30 AM  

kumanoki: 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]

I hate that show.

Although I do want to see him pop the head off of some old lady with those massive arms.


It's weird, Robert Irvine is an utter fraud, and yet he keeps getting work. He wouldn't even have had to lie, he could have gone with "10 years as a Navy Chef, I'll (military cliche) your (cooking issue)" for some time without lying.
 
2013-03-05 10:51:03 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.


While I can't speak for every hotel restaurant in the world, I was lucky enough to have a meal at Claridge's back when it still had its star.  Ramsey was certainly not in the kitchen, yet it was one of the best meals of my life.  The meal had exceptional flow, the wine parings were perfect and the food itself was amazing.  There was nothing on the menu that was over-engineered or excessively complex; just high quality ingredients with the exact right treatment to bring out the perfect flavors.

When the chef does it right, some meals are work the $$$ price tag, if for no other reason than to have truly artistically crafted cuisine.  At the same time, more often than not the high profile chef's name is enough to drive the food beyond what is a reasonable price.

Ramsey at Claridge's (at least 5 years back) was worthy of its praise.
 
2013-03-05 10:51:38 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.


Not sure if serious...

Would you be satisfied if your boss says he has to let you go because the company is going in another direction? This is just fluff. There was probably some sort of internal disagreement about something (probably money), or maybe the resturant did go to downhill. Either way if things are going well it is rare that they'd say "well, time to go in a different direction".  Ramsay has over a dozen resturants, he can't run them all personally.
 
2013-03-05 11:04:33 AM  
Best thing about this thread?  People using pronouns to refer to two different chefs.  Epic crosstalk.
 
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