July 20 2024

Revisited: Gordon Returns Kitchen Nightmares Update: Dramatic Restaurant Turnarounds

Gordon revisited 6 restaurants for his return to Kitchen Nightmare’s Season 2. The restaurants were on the brink of collapse a year ago. The episode focused on the following restaurants which Gordon helped:

The Mixing Bowl: a Long Island Eatery that was struggling due to bad management.
Old Stone Mill: Dean struggled to maintain a consistent identity and quality.
Peter’s: A family-owned restaurant that faced an aggressive co-owner and a faulty kitchen.
Finn McCool’s: Irish Pub which had a clashing family and horrid food, drowning the owner in huge debts.
Campania: An Italian restaurant that faced debt because they served large portions of food.
Dhillons: An Indian restaurant that had some major issues. The kitchen was infested with pests, the management was terrible, and the menu was super confusing.

These restaurants faced many challenges such as bad management and poor customer service before Gordon arrived. The staff as well as the owners of these restaurants were not cooperative from the start. Their food was dry and not fresh. The menu was not aligned with the restaurant’s vision or was confusing. Besides, there was miscommunication between the staff.

Gordon aimed to see if their restaurants had managed to turn the tables. Have these restaurants been able to secure success or have they tread into a bigger crisis?

Key Takeaways

Finn McCool’s: Family discord resolved, business grew 35%, allowing debt repayment and stronger family bonds.
Old Stone Mill: Profits doubled after rebranding as a steakhouse, earning recognition in the New York Times.
The Mixing Bowl: Business improved 3-4 times, ranking among Long Island’s top 20 restaurants in 2007.
Dillon’s (Purnima): Hygiene issues resolved, new management implemented, now earning $18,000-$20,000 weekly.
Campania: Business doubled, reduced portion sizes saved $60,000 annually, allowing debt repayment.
Peter’s: Growth of 30-40%, with advance reservations required and improved food quality.

Table of Content

Ramsay’s Initial Assessment of the Six Restaurants

Gordon talking with Buddy - Chef of Finn McCool

Finn McCool’s was a family-owned restaurant located in Hamptons, New York. The restaurant was in huge debt due to various reasons. There was no harmony between the brothers and they often head-butted. The food was not up to par either. Frozen ingredients were being used which resulted in tasteless, dry food.

Old stone mill being empty on Gordon's arrival

The Old Stone Mill was located in Tuckahoe, New York. It was owned by Dean Marrazzo. The restaurant was empty upon Gordon’s arrival and the business was down. The food he ordered was unsatisfactory and the food presentation was terrible.

Food presented to Gordon at The Mixing Bowl Eatery

The Mixing Bowl was owned by Billy and Lisa Galletti. The food was bland and lacking in flavor. Billy worked more like a line cook rather than a chef. He was also not playing a part in the managing side of the restaurant. On the other hand, Mike the manager was getting out of hand with his managing skills. He would cut off staff pay in half to cover restaurant expenses. He would also use promotional signs and coupons to boost restaurant popularity.

Gordon giving his orders at Dillon's

Dillon’s was an Indian restaurant that was located in New York. It was owned by Mohammad Islaam. Facing an identity crisis, the restaurant offered an extensive menu with a variety of dishes. The kitchen was infested with cockroaches, flies, and rats. The head manager did not seem to care about the dire situation. Due to such disastrous issues, the restaurant was in huge debt.

Gordon with the owner of Campania

Campania was an Italian restaurant located in New Jersey. Joe was the primary cause of the restaurant’s losses. The food at the restaurant was underwhelming and the portions were huge. Customers often ordered doggie bags to pack away their leftovers. The large portions of food on low customer demand created more issues. Joe was over his head due to rising debt.

Gordon and the Owners of Peters.

Peters was an Italian restaurant in Babylon, NY. It was owned by Tina and Peter Pellegrino. Gordon’s trip to Peters was up to a slow start as Peter was an hour late to pick Gordon up from the station. The restaurant was also not fully functional and the food was horrid. Gordon confirmed it was the worst Italian meal he had eaten.

Gordon and the Owners of the Restaurants

The meeting with the McCool family was chaotic as the brothers started to argue with each other. Melissa was caught between two fires. Upon meeting with the owner Buddy, Gordon came to know the huge losses of the restaurant. Buddy said that he was in huge debt and couldn’t even pay himself. Since his sons work for him, they depend on him too.

Gordon at Old Stone Mill

At the Old Stone Mill, after the food assessment, Gordon sat down with Dean to talk. The first sentence he spoke was that the food was gross. Ramsay also addressed the financial situation of the restaurant with his wife. Dean was in debt tune to half a million dollars.

Gordon discussing things with the owner of the mixing bowl

Back at the Mixing Bowl, Gordon sat down with the owner to have a heart-to-heart. He advised Billy to start taking action as a businessman. Billy should start playing a prominent role in the managing side of the restaurant. Gordon advised Billy to get out of the restaurant and take feedback from the customers. Billy would have to close the restaurant in six weeks if he didn’t make the right changes.

Dillon was not able to pass Gordon’s kitchen inspection. There were 3 managers at the restaurant and even they could not answer the unhygienic situation. The place was filled with rats, flies, cockroaches, moldy food, and old vegetables. Mohammad was speechless at Gordon’s remarks. The restaurant was immediately shut down.

After the food assessment in Campania, Gordon sat down with the owner Joe in the dining room to talk. He criticized Joe’s cooking skills as he didn’t use any recipes or measuring utensils. Gordon also discouraged Joe’s love for big portions.

At Peters, Gordon talked about setting up a meeting with the chef and the owners of the restaurant. Before the meeting even began the siblings started to argue. The meeting was inefficient as they were unable to address the main issues.

Core Issues and Challenges

Finn McCools

The main issue that Buddy faced was the disharmony between the family. The challenge was dealing with Brian, the cook. Brian’s personality was the main reason behind the feud in the family. Moreover, the restaurant gave a grim vibe.

Old Stone Mill

Dean was struggling to keep the business running. The restaurant lacked an image. The kitchen was also not able to work efficiently due to Dean’s pressure. Gordon also criticized Dean’s interaction with the customers.

The Mixing Bowl

Billy faced a major problem in managing the restaurant. He was mainly working in the kitchen as a line cook. Gordon pointed out that he did not engage with the customers often. While Mike had free hands-on everything, he was perceived as the owner of the restaurant. Plus he would use coupons and promotion posters to attract customers.

Dillon’s

Dillon’s was not in a good position. The basement was a chef’s nightmare. The food was moldy and rotten. Gordon ordered the restaurant to be closed once he found a rat infestation. He also pointed out the nonserious behavior of General Manager Martin. He considered Marin the worst kitchen manager.

Campania

Joe had a lot of potential as a self-taught chef. The core issue was the big portions of the dishes. They were making a loss due to the portion sizes.

Peters

At the Peters, the situation was not looking good. The fridge was leaking which resulted in a lot of food wastage. Kitchen fundamentals including stoves, ovens, and hobs were not working. Peter showed non-serious behavior in spending and dealing with customers. On top of that, he often dealt with situations with aggression.

Gordon Ramsay’s Improvement Plan for the Restaurants

Gordon’s plan for the Finn McCools was to redesign the interior. Next, he got rid of two-thirds of the menu as it was not fresh. He also taught Brian his family’s recipe for shepherd’s pie.

At the Old Stone Mill, Gordon changed the interior from dull colors to a more classy and pleasant one. He modified the whole menu and converted it into a steakhouse-based one.

The first thing Gordon did was to get rid of all the promotional banners and coupons. He remodeled the dining area of the restaurant. Gordon also redesigned the menu incorporating nutrient-rich dishes. He took advantage of the competitive neighborhood by introducing healthy dishes.

Dillon’s was closed off till Gordon’s team had the place shining spotless. Every corner was cleaned and sterilized. The interior was renovated into a sleek contemporary Indian restaurant. He also got the restaurant an authentic Indian name “Purnima”. Gordon hired New York’s top Indian chef Vikas Khana to be a consultant chef.

Over in Campania, Gordon’s first strategy was to train staff from prep to presentation of dishes. He introduced meatballs as a unique dish to beat off competition in the area. Gordon also installed some changes to the restaurant including the new store sign. Its interior was redesigned and smaller plates were given priority.

At Peter’s, Gordon replaced all the faulty equipment with high-grade appliances. He also installed a new refrigerator. To top it off, he came up with a classic family-style menu.

The Relaunch of the Restaurants

Finn McCool’s relaunch was a great success. The restaurant was jam-packed with customers. Mazio’s family worked together to bring the night to a successful end.

The relaunch of Old Stone Mill kicked off to a pretty good start. The restaurant was a full house. But, even after facing technical issues, the staff stuck together. The night ended up being a success.

The relaunch at the Mixing Bowl had some technical difficulties at first. Mike had overbooked the restaurant. Plus there was a mix-up between the New York Dragon Football Team reservation. This on-hand crisis caused arguments among the staff. The night ended up being a huge success.

The relaunch of Dillon’s was a real test for the success of Mohammad’s business. With Vikas Khanna leading, the kitchen worked harder than usual. However poor management created a crisis in the dining room. To handle this, Gordon asked Khan to manage the floor. The night ended on a high note under Khan and Vikas’s leadership.

The relaunch of Campania introduced a new item on the menu; the meatballs. On the night of the relaunch, new dishes were quite popular with the customers. More than 200 people were served food, making that night most profitable for Joe. In the end, Gordon ended his mentorship by breaking the large plates that were the root of the crisis.

Peter’s relaunch was a success as well. The news of the relaunch spread fast resulting in a large number of customers. Most of the large tables were ordering family-style dishes. Peter and the staff worked hard to make the relaunch end on a positive note.

Fast-forward to the Year After Gordon Revisits

Gordon’s arrival at the Finn McCool’s was joyous and welcomed by the family. The business had been thriving and Brian seemed to have gotten his energy back. In terms of finance, the business had grown 35% approximately. This allowed Buddy to pay off all his debt. The family had developed strong bonds over the years.

Gordon found that the Old Stone Mill had made great improvements. Their profits had doubled, and they were also featured in the New York Times Newspaper. The staff was working efficiently. Their business had grown by 25 to 30%. Due to the demand, customers had to call to book their reservations in advance.

Gordon saw the owner Billy out in the dining area right after entering the restaurant, which was a good sign. The business had improved 3 to 4 times. The Mixing Bowl Eatery was able to make it to the top 20 best restaurants in Long Island in 2007. Billy was able to manage both the kitchen and the dining area.

The first thing that Gordon noticed upon his arrival was that the place smelled nice and there were no flies. Vikas made the whole staff take courses on food protection. The business has been growing incredibly. The restaurant was making $ 18,000 to $ 20,000 a week.

Upon Gordon’s arrival, he realized it was busier than it was a year ago. The family as well as the staff was happy to receive him. The business grew day by day and had doubled. The fridge was also not filled to the brim with stock. Low expense on stock had saved Joe $60,000 a year. It allowed him to pay off his debts. The food quality had improved a lot since the last time Gordon was there. Joe was also awarded a proclamation on meatballs on behalf of The Borough.

Peter’s business had grown by 30 to 40% since Gordon last visited. Customers had to book their reservations in advance. After a year, the chef was replaced by Fernando. The stock was now fresh from meat to vegetable.

Conclusion

The transformations of these restaurants demonstrated the profound impact of Gordon Ramsay’s guidance. Different owners witnessed remarkable financial growth and strengthened bonds within their teams. For example, Finn McCool achieved a 35% increase in business, allowing Buddy to pay off his debts, while The Olde Stone Mill earned a feature in the New York Times.

When they looked back on the journey, all the owners and staff members saw that the key to success was a devotion to getting better. Ramsay’s intervention featured the aspects of tidiness and customer care alongside using new components. These measures helped save these firms from collapsing. In closing remarks, both Ramsay and the owners were pleased by the changes that had occurred.