Sabatiello Kitchen Nightmares Update: Transformation Journey for Sammy and Sabatiello
Sabatiello’s was located in Stamford Downtown in America. It was an Italian restaurant owned by Sammy Setembre. He was once known for his famous pizzeria, but now seemed to be struggling. Over the past few years, the restaurant had slowly declined in popularity. He was stressed about being $1,000,000 in debt, risking his house, and exhausting his savings. Lauren was Sammy’s girlfriend who worked at Sabatiello’s for two and a half years.
Head waiters David and Lauren believed Sammy’s rude behavior caused the restaurant’s downfall. Sammy remained convinced that the restaurant’s decor and food were exceptional despite the low customer turnout. Was Gordon able to shatter Sammy’s ego for the betterment of the restaurant? Find out in our Sabatiello’s Kitchen Nightmares Update!
Key Takeaways
- Initial Struggles: Sabatiello’s faced severe financial problems and poor customer reviews.
- Gordon’s Assessment: Ramsay identified major issues with the food quality and owner’s behavior.
- Menu Overhaul: Simplified and revamped the menu with fresh, high-quality ingredients.
- Leadership Shift: Owner Sammy learned to manage stress and improve his leadership approach.
- Successful Relaunch: Despite initial hiccups, the restaurant’s relaunch attracted a full house and positive feedback.
Table of Content
Ramsay’s Initial Assessment of Sabatiello’s
Gordon read through the online reviews. There were many negative ones about the food and Sammy’s behavior. Upon arrival, Sammy greeted Gordon warmly. Ramsay noticed the decor was suited for a restaurant, and the host was nice. There could only be one thing wrong: the food.
He seated himself and placed his order. After tasting the food, he rated it as follows:
- Wedding Soup: He was impressed by how quickly it took to prepare the soup but it tasted awful with bland meatballs.
- Homemade Lasagna: It had white meat and tasted synthetic. It did not look home-cooked.
- New York Strip Steak: He described the steak as tough, greasy, and unseasoned. Ramsay believed that the food was consistently poor.
Gordon met Jose who revealed that both the soup and lasagna were a few days old. He also said that the steak was not Aberdeen Angus as advertised. Sammy tried to blame the downfall of his business for choosing shortcuts, but Gordon described it as an excuse.
Ramsay inspected the kitchen and found it to be clean and tidy. However, the fridge contained cooked and raw chicken next to each other. As a result, Gordon ordered Jose to rearrange the fridge by putting both meats in separate places.
Core Issues and Challenges at Sabatiello’s
Gordon arrived to observe the dinner service to identify restaurant issues. While observing the kitchen, he questioned why they had a special dish sole stuffed with fake crab. Jose responded that it was done to prevent costs. Ramsay expressed his dislike for the fake crab. This angered Sammy who lashed out at the head chef for speaking against him.
During service, the imitation crab was returned by a customer. Upon tasting it, Gordon spat out the food, describing it as watery and awful. Another customer sent back the undercooked lamb, which Sammy reheated and returned. When she suggested cooking the steak properly, he responded poorly. This led to Lauren having to apologise on his behalf. The staff felt embarrassed by Sammy’s behaviour in front of other customers. Sammy’s poor leadership during the service was evident as he blamed the staff for returned dishes.
Gordon and the Owner of Sabatiello’s
Gordon had a discussion with Sammy about how his actions were upsetting the people around him. It was revealed that among the 58 customers served, 20 dishes were sent back. Gordon evoked memories of the past when the restaurant was popular. He pointed out that not many customers complimented the dishes now. He wanted Sammy to understand the consequences of his actions and tried to change him as a person. A change in his attitude would eventually benefit the business. Sammy accepted his mistakes and promised to give his best at the next dinner service.
Gordon Ramsay’s Improvement Plan at Sabatiello’s
Ramsay wanted to simplify and change the menu of Sabatiello’s. The next morning, Gordon introduced new specials called Homemade Lasagna and Filet Mignon. He prepared the meals live in front of the staff, who took notes of the key steps. He placed great emphasis on presentation skills, highlighting their crucial role in standing out and being distinctive.
The next day, Gordon observed their service. To his disappointment, customers repeatedly complained about receiving raw steak. Jose struggled to keep up with the increasing number of orders. This resulted in another failed dinner service. Ramsay spent the night planning to address the core issues. He chose to simplify the menu and focused more on meat dishes. Gordon reduced the variety of appetizers, salads, side dishes, and desserts. Jose acknowledged that working with a shorter menu would make cooking easier.
The following day, Ramsay introduced the staff to the revamped menu. He urged them to sample the New York steak, filet mignon, and grilled lobster tail. Sammy acknowledged that these changes should have been implemented earlier.
Relaunch of Sabatiello’s
On the relaunch night, the restaurant was more crowded than usual. The new items on the menu became popular among the customers. Ramsay’s presence drew many customers and the restaurant was fully booked. In the kitchen, Jose found it challenging to keep up with the increasing orders in the kitchen. His lack of communication skills seemed to put the relaunch at risk. During service, the steaks were sent back by customers as they were undercooked. Between the uncooked steaks and new orders, there was chaos brewing in the kitchen.
Recognizing the mess, Sammy chose to step in and assist. He began cooking with Jose to ease the pressure. With his help, the kitchen’s performance improved significantly. With the addition of an extra member, orders began to move out quickly. Customers were satisfied with their meals despite the long wait. They were delighted with the changes implemented and requested to keep them permanent.
Conclusion
Sabatiello’s relaunch ended successfully primarily because Sammy led the staff when the kitchen was struggling. He realized the importance of remaining calm in critical situations. He admitted that this change was needed and saw it as a step in the right direction. He accepted his mistakes and saw them as valuable lessons. The restaurant now had the guidance and structure needed to be a successful restaurant.
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