Sunday, 11 June 2017

Kitchen Nightmares - Fleming - CLOSED

Fleming Kitchen Nightmares
In this Kitchen Nightmares episode, Chef Gordon Ramsay visits Fleming in Miami, Florida owned by Andy and wife Suzanne, once the busiest restaurant in town, it has dwindled to nothing except a few loyal customers. The owners know nothing of Danish cuisine so hired Cuban chef Orlando and the decor is dated as nothing has changed in over 10 years. Orlando is keen to change the menu but Andy is reluctant to alienate the customers. Gordon arrives at the restaurant expecting to meet Danish owners only to discover that the Danish have left and the chef is Cuban. Gordon is served crudites before his meal and says it is old fashioned. His server Julie who has been there 15 years says the only thing that has changed in that time is the staff. Gordon orders the Cured Salmon Gravlax, Frikadelle and Grandfather Duck. The Gravlax is hideous, overdone with a dead fly on the side of the plate as a bonus, the Frikadelle is hot, bland and mushy and the duck looks like it was roasted a couple of days ago and is not even moist. Gordon notices that a customer has a foil swan tiramisu and Cindee teaches Gordon how to make it.

Gordon witnesses a dinner service, the food makes its way out of the kitchen at a good speed but every dish is sent back to the kitchen for being bland and badly cooked. Gordon ventures into the fridges  and discovers raw, defrosting and cooked duck mixed together. Gordon orders them to remove the duck from the menu and the duck dishes from customers’ tables. Andy doesn't seem to think this a problem and believes they can carry on serving food. Gordon goes onto the street to talk to the locals, they tell him that no one will venture there until it changes as the food is dated and bad. Gordon tells them to start by forgetting about Danish food and challenges them to cook a dish each to impress Gordon. The front of house tries the food and loves it. Gordon revamps the restaurant with a huge makeover and the dated pink walls are gone! Gordon puts on a fashion show to attract and promote the restaurant to younger clientèle, gives Andy a makeover and he looks 10 years younger. The menu is changed with modern dishes and he introduces a desert trolley. 

Relaunch night kicks off with Andy taking charge in the restaurant and the Miami Heat basketball players are the special guests. Customers get the choice of salads with their meals, however the chef is putting the wrong ingredients in the salad. The customers are getting impatient as the kitchen is backed up by salads. The old cooker stops working so they tinker with the equipment to get it to work again and end up causing a fire across the whole hob and Gordon saves the day, putting out the fire. The kitchen pulls together and the food makes its way out to the customers and they are happy with the food. Gordon tells them that the only thing standing in the way of success was their equipment but Gordon makes an emergency call and gets them a new oven and hob. 

What Happened Next? 


In the days that followed, they embraced Gordon's changes and Andy believes they are on the right track. However some weeks after filming, they kept some of Gordons menu but returned some customer favourites to the menu that were popular with patrons. They also returned to serving crudites, offering soup of the day and Caesar salad and they bought back the desert bar. Yelp reviews after the filming are mixed, regular customers didn't like Gordon's changes. There have been some claims that the show is fake after the filming of this episode.

Fleming closed in October 2010. 

Fleming aired on May 07 2010, the episode was filmed in June 2009 and is Kitchen Nightmares season 3 episode 10.

25 comments:

  1. Was my favorite restaurant and sadly it closed quite quickly. The changes were not positive in my opinion. I liked the original menu. Contrary to the way it appeared, I never heard a single guest complain. It was exactly the opposite: everyone loved the multi course meals! I miss Fleming!!!

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  2. Why there is always people saying restaurants in program were better before, and they liked it. Obviously not enough customers thought the same otherwise they would had problems filling up tables and keeping their businesses open.

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  3. it just amazes me how people return to their old ways and shockingly fail. You can lead a horse to water.. smh

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  4. Another restaurant closes because they go back to their horrible ways. Serves them right.

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  5. The UK version of this show is so much better. Less staged, less overdramatic, and a bit more honest.

    In the British show, Ramsay actually spends a whole week at the restaurant as opposed to the two an a half days he does in the US version and works with the owners and chefs to teach them how to operate the place. He really does not spend that much time working to fix the place in the American show, certainly not enough to really impart his knowledge onto struggling owners and chefs..

    As an American, I say that the US ruins nearly every foreign show we try to remake. In my opinion, the TV channels should just show the original shows rather than screw them up in a remake. That would save money on production costs, too.

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    1. UK version, UK version, UK version, UK version, UK version, UK version, UK version.

      That never gets old.

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    2. Well, he is right, the US ruins every show they "Americanize".......look at Torchwood!

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  6. Easy to guess why Flemings failed. The old patrons returned and demanded "How things use to be". Slowly they brought back the old items and the old way of doing things and now the restaurant is gone.

    I bet the final months were Hellish. Owner probably bent over for the "consistent" old patrons not willing to sacrifice for more benefits down the line. I'm guessing his marriage is also now on the ropes

    Sidenote: How incompetent were those helpers. The guy making the salad barely spoke English.

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  7. Since when has English been precondition for preparing a salad or cooking?

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    1. When they can't tell the difference between a carrot and a crouton. They need at least basic English or an owner that posts pictures as a visual aid. There has to be communication.

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  8. Having eaten in restaurants daily for 35 years in many cities and states it is my professional opinion that the show is great. It points out why people should not buy restaurants when they have no proper training as owners or managers. People should stick with what they know. Most of the failing restaurants are that way because of the owners. One of my friends restaurants averages over $24,000.00 in food sales every day of the year. Another restaurant averaged over $103,000,00 every day for the first year after opening. What is basic with great restaurants is cleanliness, fresh food and a great staff. Many failed restaurants kept terrible chefs and had terrible owners and managers. Ramsey is educating the staff and the public. When these restaurants fail,,,,,they deserved to fail. Ramsey actually tries his best to help the owners change. Ramsey also remodels the restaurants and provides many needed kitchen appliances, menus, dishes, computers, education, marketing tips and other great things at no cost to the owners or staff. The restaurants that stay open deserve to stay open and the ones that close, deserve to close. Every restaurant is at the pleasure of the clientele. My friend's restaurant has a cleaning staff that comes in every night to professionally clean his entire restaurant every night of the year. He has the busiest restaurant in the U.S. in that style of dining. Consistency is everything. Has anyone ever noticed how important cigarettes are to chain smokers? Cleanliness should be that important to a restaurateur. Even though Ramsey knows that many of the chefs need to be fired, he leaves that up to the owners. He tries to help them. When they fail, they deserve to fail and go out of business.

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    1. Yes, agree, MOSTLY, but... sometimes the owners do the right thing and still don't make it because it's just too late. Or they decide to sell, or the unexpected happens.

      But a large percentage yes, it must be easier to go back to doing the same thing and expecting different results. Definition of madness. Or delusion.

      (And the show IS great, yeah!)


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  9. They should have kept Ramsey's menu intact, but if one of the older clientel wanted something from the original menu they could just make it for them. I also agree though that the owners were in over their heads and needed training in the restaurant business. Also, those desserts Ramsey had on the trolley looked super yummy! BTW:I am young, but VERY ugly!

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  10. I've seen both versions of KN and I do seem to enjoy the non-US version a bit more. I also really enjoy that other show he does, The F Word, very entertaining. After reading about all the scripting and staging involved in this supposed reality television, I have to say it is a bit of a let down.

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  11. What's with all these people taking over a restaurant and riding on the coattails of someone else's hard work, not changing anything, not putting their own thumbprint on it, not marketing and working on it at all with their own creativity? Capitalism and just about making money at its best.

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  12. Im from Denmark and i just saw it on danish tv and none of the things looked like danish food it looked disgusting and NOT danish, i just need to mention one of the thing on the menu the Frikadeller was to big and they didint even have "brun sovs" and potatos. and it was only one dish i mentioned.

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    1. The original owners were Danish and their cuisine was very good. The new owners hired a Cuban chef who was terrible and the restaurant declined. We stopped going there after the new owners took over and the food became inedible.

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  13. I just saw this episode today and I am not surprised this place did close down. The wife was totally rude. She rolled her eyes every time Chef Ramsay would speak. She spoke of elderly patrons in a very rude manner and demeaning to them. I once had my own place and my partner did the same thing to the elderly patrons which was 50% of the business. Raised prices higher than the area we were located in could afford. Tried to turn a cafe into a 4 star and just not for this location. Profits were very good before he enacted the changes and he closed us down in no time at all. With Flemings they had a procedure that would have taken them all the way with all patrons and they threw it away. Such a shame.

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  14. What a lot of people here may not realize is that South Florida's food is really terrible on the whole. Even the grocery store's vegetables look sad and old. I grew up there and my parents live there, and when I go back I basically starve myself the entire time because I can't eat a single thing. South Florida is all about flash over substance, and most people don't actually know what good food is there.

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    1. So true! We've lived in Miami area over 40 years and fine dining is our preference. Most restaurants here lack the talent and desire to provide a great dining experience.

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  15. Anyone love the bit with the foil swans?

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  16. The restaurant industry în the USA is a very difficult and competitive business. Big fast food chain restaurants benefit from extremely low operating costs (they dont buy 60 pounds of ribs they buy 2-3 tons, suppliers line up at their head offices looking for a piece of the business). Marketing and branding campaigns run by big chains don't allow for any competition from a google ad words or Facebook page.
    So if you do decide to go against the giants you better not start by shooting yourself in the foot. If you select a nichè, make sure you strive to be the best. The food, the waiters, the location and pricing on their own are not enough... a combination of the 4 gives you the "going out for dinner" experience.
    Managing a restaurant by being on time and making sure it's clean, is not enough. Using a simple excel sheet to turn your food into KPIs is not the answer as well.
    Doing what Ramsay asks requires a lot of hard work and perseverance, something that the majority of us can't do.
    Start small, procure smart and allow your business to grow in a sustainable manner. Be wise and learn how to correctly assess the cost of an opportunity.

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  17. I too enjoyed the swan bit, I hope the swan lady is doing well, orlando and the owners as well. (Uh did they loose thier home??? )

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