Grasshopper Also Kitchen Nightmares Update: Rescuing a Failing Pub
Grasshopper Also was located in Carlstadt, New Jersey. It was an Irish pub owned by Mitch, his wife Maureen and her father Chief. Chief was a successful restaurateur with over 40 years of experience in the industry. He heavily invested in opening the restaurant.
It was initially successful, but later struggled in being profitable. Mitch was involved in irrelevant tasks that made him unproductive. His ineffective communication with the staff diminished their respect for him. Customer complaints about the food quality were frequent. This led to food being returned to the kitchen.
The constant blame for the restaurant’s issues wore him out. These problems convinced the customers not to visit the restaurant again. There were frequent empty days at the restaurant due to low customer turnout.
Was Ramsay able to revive this deserted restaurant? Find out in our Grasshopper Also Kitchen Nightmares Update!
Key Takeaways
- Theme Overhaul: Ramsay modernized the outdated decor and improved the restaurant’s ambiance.
- Menu Revamp: New authentic Irish dishes were introduced, focusing on fresh and flavorful ingredients.
- Improved Service: The introduction of a POS system and better communication among staff increased efficiency.
- Owner’s Transformation: Mitch learned to accept responsibility and improved his leadership skills.
- Food Safety: Proper storage and handling practices were implemented to ensure customer health.
- Community Engagement: Ramsay’s plan included engaging the local community to attract a broader customer base.
- Staff Morale: The staff’s spirits were uplifted, leading to a more motivated and cohesive team.
- Operational Efficiency: Improved kitchen practices and streamlined operations enhanced overall efficiency.
- Positive Reception: The relaunch night was successful, with positive reviews from customers and a promising outlook for the restaurant’s future.
Table of Content
Ramsay’s Initial Assessment of Grasshopper Also
Gordon visited the restaurant and met the three owners together. It became apparent that Mitch and his father in law struggled to cooperate. This was demonstrated when Maureen insisted on standing in between them to prevent a potential conflict. Ramsay discussed the restaurant’s issues with them individually. Both Mitch and Chief avoided taking responsibility and shifted blame onto each other.
Ramsay met floor manager Annette, who was quick to criticize the food quality. She disclosed that the chefs were negligent and lacked a sense of responsibility in the kitchen. He appreciated her honesty and decided to order.
He tasted the food and rated them as follows:
- French Onion Soup: He tasted the soup and called it a bad start. It tasted like onions in a dishwater.
- Shepherd’s Pie: It was a cottage pie with a cold and glue-like gravy. The dish was prepared using beef instead of lamb.
- Fisherman’s Platter: It was bland with rubbery scallops. He immediately spat it out and called it disgusting.
Gordon felt let down by the food and couldn’t believe he was dining at an Irish restaurant. His disappointment grew when he found out that none of the chefs knew how to cook Irish food.
Core Issues and Challenges at Grasshopper Also
Ramsay decided to inspect the fridges where he found pre-cooked scallops and old chicken. When questioned about the reason for this, the staff answered that it was to ensure faster service. Traces of blood were discovered in a box of frozen mozzarella sticks. He asked the owners about their hygiene practices and their concern for customer health.
Cooked and raw meat were stored together, risking cross contamination. Mitch mentioned that he left fridge inspection to the staff. This angered Ramsay as Mitch failed to take accountability. Ramsay regretted dining there after observing the conditions of the food.
Finally, Gordon decided they shouldn’t open for dinner due to poor quality of food. Chief took charge of informing customers about the restaurant’s closing for the night. Conflicts between Mitch and Maureen emerged when Ramsay stepped out for fresh air. She blamed him for not taking other people’s opinions before making a decision. Maureen made the decision to get rid of the spoiled food.
Gordon and the Owner of Grasshopper Also
The next day, Gordon visited the owners at their home. He sat with Maureen to discuss her husband’s and father’s relationship. Her father consistently criticized Mitch and held him responsible for the restaurant’s decline. She mentioned that she had always sided with her husband but could no longer justify his actions.
It was hard for her to recognize the man she married. Ramsay expressed his willingness to revive the restaurant. However, he wanted the owners to show their determination through their actions. Maureen and Ramsay returned to the restaurant for a final inspection. The staff had tidied up the place, and it appeared better than it had the night before. Gordon met Mitch and offered him words of encouragement for the evening’s service.
Gordon Ramsay’s Improvement Plan at Grasshopper Also
Gordon introduced two specials: Shepherd’s Pie and Fish and Chips. He cooked them live and stressed upon key steps. The staff tasted the dishes and praised their quality. However, their main concern was speed of the service as the dishes were cooked fresh. They suggested pre-frying fish and preparing burgers in advance for faster service. Ramsay was surprised by the audacity, especially after he had just demonstrated how to cook for the evening.
As the dinner service began, customers filled the restaurant. Mitch read out the orders to the chefs, but only one acknowledged. Ramsay demanded a response from all chefs. They started communicating with him after Ramsay insisted. During the service, Ramsay noticed the absence of a POS system. This concerned him as handwritten orders slowed down the service speed. The service began slowly and the specials were well received by the customers. However, dishes from the old menu were sent back for being undercooked and cold.
At the end of the night, Gordon introduced chef James to the owners to ensure implementation of kitchen standards. The restaurant underwent a transformation with a modern interior design. A new POS system replaced the handwritten one. Additionally, a communal dining table was installed in the center of the room. The family adored all the changes. New menu items such as Irish Ale Stew and Authentic Shepherd’s Pie were introduced. The staff sampled these dishes and appreciated their authenticity.
Relaunch of Grasshopper Also
On the night of the relaunch, James supervised the cooks while Mitch led them. The first batch of orders was served quickly, and customers were satisfied with the quality. However, Mitch’s onset of panic resulted in a kitchen delay. It came to a standstill as he tried to figure out the order sequence.
Chief intervened to assist but ended up in an argument with Maureen. To resolve the issue, Gordon reassigned Mitch to serve customers. Ramsay replaced Mitch with Annette due to his poor performance. With James and Gordon as the leaders, the dinner service turned around. They worked through the backlog, making sure that food continued to reach the customers.
By the end of the night, the relaunch was successful. A final discussion with the owners was held to ensure the business’s future success. Ramsay emphasized that the restaurant could not function without staff changes. He urged them to work under James’ supervision and learn from him.
Conclusion
In the weeks that followed, Mitch took Ramsay’s advice and began learning from James. He recognized that the restaurant possessed everything except for a competent leader. After Ramsay’s departure, the head chef was shown the door. The owners convinced James to work as a consultant to maintain kitchen standards. With James’ assistance, Grasshopper Also revived successfully.
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