Friday, 13 May 2011

Kitchen Nightmares - The Priory - CLOSED

Kitchen Nightmares The Priory


Episode Recap


Chef Gordon Ramsay visits The Priory, Haywards Heath, UK, a restaurant serving buy one get one free carveries fro £10, a filthy kitchen and kitchen staff who seem clueless. They put hot meat in the fridge and reuse meat from service.  Gordon sticks the Manager in the kitchen and things run smoother. They turn the restaurant into a grill.

What Happened Next?


Gordon went back and they hadn't listened to his advice, they weren't putting the message out that they were a grill, the carvery had returned and Toby was no longer working there.  In 2008 they reverted fully back to a carvery, at the customers request with mixed reviews. The Priory close and became La Capilla, a Spanish tapas restaurant, which has closed in 2010 and the building was put up for sale in 2012, it is still up for sale in 2016. 

Extra Reading



26 comments:

  1. If you have people coming in expecting it to be a carvery, then I'm not surprised they went back. Unlike Gordon who is a food fashion freak, most people only care about their food tasting good, not about how fashionable it is and a carvery CAN be great. Gordon always tries to bully his opinion onto the restaurant owners even if there are other main cases for the failure (in this case, the prices which were too low).

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    1. You are so wrong Red Avatar. No disrespect but i have worked in the industri for 15 years and i know what works. People want value for money. It has nothing to do with "food fashion" as you call it. You have to remember that Gordon only has 1 week to make an impact on the Priory.

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    2. "most people only care about their food tasting good" Those 700 covers a week with the carvery were there for the value not the quality, for there was none. The locals saying they wanted the carvery back were the very same locals who were slowly putting them out of business with those 50% off coupons.

      The grill failed because they didn't market it, and they had the customers to support it. They instead decided to support the customers who want crap cheap food. I can't believe they gave up after six weeks with no effort to market. The owner was a coward.

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    3. Red mate, you're a dickhead. Every restaurant that has ever listened to Gordon has survived. The ones that didn't closed.
      These people are in financial trouble and thats why Gordon is called there, if they were getting great customers and putting out the right food then they would not be failing and would not need Gordon.
      The problem is 99% of these business owner don't have intelligence. They often have more money than sense and learn very fast that they are failures.
      If you want your business to succeed put out a great product at a great price and ADVERTISE! Have one special per night and NEVER use coupons.

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    4. I'd be upset too if the place that I was eating for HALF PRICE every week suddenly closed. Use your head before you post stupid shit like that.

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    5. The customers wanted the carvery back because they paid £5 for their meal and they didn't want it gone. Never mind that £5 a cover lands the owner in debt and misery.

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    6. Buffet restaurants basically died in the 90's.

      The only ones that ever make any money are the chinese food buffets because they can leverage their relatively low food costs and turn a profit on every plate of food that is sold.

      Traditional carvery/buffet style restaurants lose money hand over fist because they offer higher end items like roast beef as prices that are lower than they would be if it were on a menu as a stand alone item.

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    7. His 'bulling' is more like a drill sergeant technique because most of these people are very reluctant to change.
      Of course their would be the old elderly customers who would be angry that they couldnt get their $5 meal anymore but as a restaurant owner, at the end of the day you need to be making money. He didnt want to change it to a grill, obvious by his reaction when the old equipment was taken away. The old chefs also prefered the carvery as they didnt have to cook to service, they could make things a day before, heat it up and then sit down for hours. Most of the owners on KN have little or no experience owning or managing a restaurant they just have money to waste. why not practice and work 1 year in an established restaurant to understand how it runs before even thinking of opening your own place. and if you are losing 5000 a week, thats 260k a year, more than most peoples annual incomes, you listen to what Gordon Ramsay has to say.

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  2. Your assessment is idiotic. Gordon's personality clashes with yours and that's it. The place was losing money and I severely doubt that the ONLY reason the carvery was losing business was because it was giving food away. If they DIDN'T have that voucher do you think that they would even have those half turning out anyway? The place's image and branding were dying and you blame Gordon for its lack of success? The guy's never run a business before let alone a restaurant! He wasn't even marketing the grill! How could you possibly defend weaklings like that? They knew what they were signing up for by bringing Gordon in, and they failed anyway after they reverted back - it even says their food was mediocre at best! Bullied? Cry me a river. Don't sign up for the show, stagnate and fail anyway. Good riddance.

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  3. Hey you two! Quit your back and forth bickering. Just finished watching the episode. What was up with Toby? Talk about more emotional than a woman PMSing! As for the church atmosphere, WOW. How uncomfortable would that be eating your food with pictures of Jesus dying all around you? yuck. Overall we rate this episode a 7.9 on the Official Kitchen Nightmare Index Scale Rating System. The low score is relective of the lack of conflict between Ramsay and the staff.

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    1. I thought the ambiance of the place seemed stunning. As an ex-Catholic, depictions of Christ on the cross wouldn't put me off one bit. Would love to eat in a place like that (if the food's good, of course).

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  4. The owner struck me as not really wanting the restaurant to succeed. You don't buy a failling restaurant unless you have a plan how to make it work (unless the 2-for-1 vouchers were the plan). I wouldn't be surprise if it was some sort of tax write-off scam.

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    1. When my parents were young and naive in the 1950's they fell victim to a scam. The roadside dinner they bought was filled to capacity for the morning and lunch crowd, it was packed with truck drivers, It wasn't till after they bought the place that they found out the previous owners were giving away free packs of cigarettes with every meal, the drivers were going out of their way for the free smokes, it put the books in the negative, as soon as the free cigs stopped the customers went elsewhere. Customers can be like the snails that eat the lettuce in your garden at night if you let them ! Its up to the owner to attract the customers with money, the cheapskates and bargain hunters might be outspoken, but the money is the final bottom line !!

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  5. "Failed and Closed"....There is a God. lol

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  6. The bit where Bob shows Gordon the carvery and you get that Jaws-style organ music had me in absolute stitches when I first saw this episode. It was so funny I almost stopped breathing :) - Steve

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  7. I thought it was the music from "Psycho"... y'know, all the cutting?

    This is one of my favorite episodes of KN. It's got everything I like about this show, including a magnificently gross kitchen. (Although that's probably just because I hate cleaning out my own fridge and enjoy seeing others that are in much worse shape than mine will ever be!)

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  8. This was where the rot set in for the Kitchen Nightmares UK, the final shots of the restaurant being busy 6 weeks later are edited in from earlier, it's the same people...totally faked. See for yourself

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  9. Reading the comments the owner said blasting Ramsay made me angry. What a little rat. He knew nothing about the business, wouldn't listen to good advice, refused to put any effort into turning his restaurant around and then blamed Gordon when it failed? Ugh!

    Stupid little weasel. Well, he had a kid on the way, if his wife had to brain cells to rub together she'd have left his sorry, cowardly, idiot behind by now.

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  10. It is sad to see a restaurant like this close, management needs to realize that there is no shortcut to success, it will always require hard work and passion.

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  11. Very well said. The industry keeps evolving, hence change needs to be embraced without losing a sense of identity (if that makes sense). I'm a big fan of the series because I admire the strategies that Chef Ramsay have suggested to the restaurant staff; covering the kitchen staff, dining staff, manager, and owner. It's a damn good 360 degree of an assessment, training, and development course. As for the "bullying", I think it's more of emphasising a "sense of urgency" that is crucially lacking. You can always see in the episodes that Chef Ramsay always shows support and encouragement after the harsh part. Bullies never show that side, no?

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  12. I really have to say this, all those elderly people had years and years of tossing around with the owner...and it was 100% his fault lol. What a twat.

    £5 meal? What a (sort of) bargain! I bet those elders were thinking: "the food is crap, but what the hell, I can eat a lot, I always have company, don't have to be bending over all the time while making my food, don't have to lose time to cook, no dishes to clean AND IT'S CHEAPER".

    To be honest it could have worked out for the owner - he was just to full of himself and couldn't even be responsible - he didn't even want a profit, that's what he got for too much f***ing around.
    If he had a tight grip, the right staff, better food and a cost control measures in the kitchen, he could have made a bit of profit since he had constant clients - a constant business and income.

    Too much f***ing around - Owner 100% to blame. Gordon wasn't right on this one at least business-wise. He did the right thing, basics right, the business could have succeeded if there were more advertisement. But Gordon had a GAMBLE approach.Very risky. The SAFE approach (keeping the business as it was but changing all the wrongs) would have worked probably better.

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    1. I think the reason Gordon took the "gamble" approach was because even if he just changed the bad things such as the chefs, updating the kitchen, and improving the quality and cleanliness, it wouldn't have solved the other issue of marketing and profits. Even $10 for all you can eat is very cheap let alone $5. And the only people who went there were elderly people. Even if the food improved, if everyone was still only paying $5, they would still be losing money and have to close. they got 700 covers a week with the carvery but with each person paying $5 that's only $3500, they said they had 250 covers with the grill and if each paid 30 then that's $7500. If you are losing 5000 a WEEK not even a month, then you would do what got you the most money, even if overall it was less people. The owner looked like he was more interested in saying he owned a restaurant and walking around in a suit rather than actually managing the restaurant. I only hope the general manager/new head chef was able to find a better job

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  13. Chrichton's World:
    Just seen the episode and the owner was incredibly passive. He had no idea how to run a restaurant and still had the audacity to ignore Gordon's advice. Every time Gordon went out on the streets to attract people he managed to very easily. And he only handed out flyer's and gave the people a taste of the food. In the end it is the good food that people will come back for. The owner did not understand that. Like him I have seen many others who think it should be about the quantity instead of the quality. But if you serve bad food how many of the people will come back? Focus on preparing good and delicious food and maintain that and eventually word to mouth will give you good press. However with many of these measures it takes time for it to take effect. The owner who is a downright idiot wanted a quick solution and that never works in any kind of business.

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  14. Of course the customers wanted the carvery back, they were eating for 5 pound a meal.

    But if you can't run a business like that. And if you think it's the way to go as a manager than you clearly haven't gotten a clue.

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  15. I am kind of surprised they were complaining about the drop in weekly covers from 700 to 230 people. On the surface that sounds devastatingly bad, but it really isn't. The owner quoted about £40 per head on the relaunch night versus £5 per head with the carvery. Using those numbers they should have still been WAY up. With the grill they should have been doing 230 x £40 = £9200 versus with the carvery only about 700 x £5 = £3500. Even if they had dropped the vouchers and charged full price it would have only been £7000. Something seems really off.

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  16. One thing I don't quite understand is why you never see the KN team call in the local Health authorities to close down these places - OFFICIALLY. This can be done in the UK; I don't know how the system works in the USA. Obviously Gordon can unofficially "close down" a kitchen until it is cleaned thoroughly and equipment is replaced, but the local authorities closing down a restaurant - and prosecuting if necessary - carries far more clout.

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