Sunday, 31 December 2017

Kitchen Nightmares Open or Closed

Kitchen Nightmares is a kitchen makeover reality show featuring Gordon Ramsay visiting restaurants, identifying the key issues and resolving the issues in the restaurants by healing damaged relationships, replacing staff and renovating kitchens and dining rooms. Ramsay's Kitchen Nightmares, also known as Kitchen Nightmares UK aired from 2004 to 2014, with 7 seasons and 36 episodes. Kitchen Nightmares USA aired from 2007 until 2014, with 7 seasons and 90 episodes, including revisited episodes. 

On each post you will find a Kitchen Nightmares episode recaps, updates and information on each restaurant that Chef Gordon Ramsay has attempted to save from closure. You will find out which Kitchen Nightmares are open or closed and click the links before to find out where are they now. 

Kitchen Nightmares Closure & Success Rates

Please credit us should you use these

The Kitchen Nightmares Closure Rate stands at 75% - 79/105

and the Kitchen Nightmares Open Rate is 25% - 26/105 

Costa Del Nightmares

4 episodes

Aired : September - October 2014

Closure Rate: 75%

Quelcuttis Tapas - CLOSED La Granada Divino - CLOSED
Le Deck - CLOSED Mayfair / Jacks Chicken Shack - OPEN

Kitchen Nightmares Season 7 

10 Episodes

Aired: April 2014 - September 2014

Closure Rate: 67% 

Bella Luna - CLOSED Zayna Flaming Grill - OPEN
Mangia Mangia - CLOSEDKati Allo - CLOSED
Old Neighborhood Restaurant - CLOSED Pantaleone's - OPEN 

Kitchen Nightmares Season 6

16 episodes

Aired: October 2012 - May 2013

Closure Rate: 62%

Amy's Baking Company - CLOSEDChappy's - CLOSED 
Prohibition Grille - CLOSEDYanni's Greek Restaurant - OPEN
Mill Street Bistro - CLOSEDNino's Italian Restaurant - CLOSED 
Sam's Mediterranean
 Kabob Room - CLOSED
Levanti's American Bistro - CLOSED
Olde Hitching Post - OPEN Ms Jean's Southern Cuisine - OPEN
Mama Maria's - OPENBarefoot Bobs - CLOSED
La Galleria 33 - OPEN

Kitchen Nightmares Season 5

17 episodes

Aired: September 2011 - March 2012

Closure Rate: 64%

Spin A Yarn Steakhouse - OPENCharlie's Italian Bistro - CLOSED
Cafe Hon - OPENPark's Edge - CLOSED
Chiarella's Ristorante - CLOSEDEl Greco - CLOSED
Michon's - CLOSEDZocalo - CLOSED
The Greek at the Harbor - OPEN Burger Kitchen - CLOSED
Luigi's D' Italia - OPENMike and Nellie's - CLOSED
Leone's - OPENBlackberry's - CLOSED 

Kitchen Nightmares Season 4

14 episodes

Aired: January 2011 to May 2011

Closure Rate: 58%

Oceana - OPENZeke's - CLOSED
Capri - OPENKingston Cafe - OPEN
Cafe Tavolini - CLOSEDDowncity - CLOSED
Davide - CLOSEDGrasshopper Also - CLOSED
PJ's Steakhouse - CLOSEDClassic American - CLOSED
Spanish Pavillion - OPENLa Frite - CLOSED

Kitchen Nightmares Season 3

13 episodes

Aired: January 2010 - May 2010

Closure Rate: 75%

Sushi Ko - CLOSEDFleming - CLOSED
Anna Vincenzo's - CLOSEDMama Rita's - CLOSED
Casa Roma - CLOSEDLe Bistro - OPEN
Lido di Manhattan - OPENMojito - CLOSED
Bazzini - CLOSEDFlamangos / The Junction - CLOSED
Hot Potato Cafe - CLOSEDLa Frite - OPEN

Kitchen Nightmares Season 2

12 episodes

Aired: September 2008 to January 2009

Closure Rate: 100%

Cafe 36 - CLOSEDSanté La Brea - CLOSED
Fiesta Sunrise - CLOSEDSabatiello's - CLOSED
Jack's Waterfront - CLOSEDHannah & Mason's - CLOSED
J Willy's - CLOSEDBlack Pearl - CLOSED
Trobiano's - CLOSEDGiuseppi's - CLOSED
Handlebar - CLOSED

Kitchen Nightmares Season 1

10 episodes

Aired: September 2007 - December 2007

Closure Rate: 90%

The Secret Garden - CLOSEDCampania - CLOSED
Lelas - CLOSEDFinn McCool's - CLOSED
Sebastians - CLOSEDThe Olde Stone Mill - OPEN
Seascape - CLOSEDThe Mixing Bowl - CLOSED
Dillons / Purnima - CLOSEDPeters - CLOSED

Ramsays Kitchen Nightmares UK

Aired: April 2004 - January 2009

24 episodes

Closure Rate: 71%

The Dovecote Bistro / Martins - OPENRunaway Girl / Silversmiths - OPEN
The Granary - CLOSEDThe Curry Lounge - OPEN
The Fish and Anchor - CLOSEDThe Priory - CLOSED
Piccolo Teatro - CLOSED Ruby Tates / Loves Fish - CLOSED
Rococo / Maggies - CLOSEDMorgans - CLOSED
The Fenwick Arms - OPENLa Parra de Burriana - CLOSED
La Gondola - CLOSEDClubway 41 / Jacksons - CLOSED
The Sandgate Hotel - OPENOscars - CLOSED
La Riviera - OPENMomma Cherri's - CLOSED
D-Place - CLOSEDLa Lanterna - CLOSED
Moore Place - CLOSEDThe Walnut Tree Inn - OPEN
The Glass House - CLOSEDBonapartes - CLOSED


  1. It's a shame that so many places are closed, I thought that programe really helps at least in 20%-30% of places. Perhaps it's difficult, hard and expensive buisness, perhaps it's too late for changes. But still I'm a huge fan of Gordon :)

    1. Actually, in the UK version, Gordon helped 29% of the businesses (7 restaurants out of 24 are still open to date). However, his success should be more than that since in many cases, he helped keep the business open for a while at least, whereas without his intervention those restaurants would've closed very soon. So, though some restaurants closed eventually, at least they stayed open a little longer, till some other crisis hit, like the credit crisis on 2008.

      In the US version, Ramsay saved a whopping 46% of the restaurants so far (32 saved out of 69). However, I doubt that some of the restaurants that are still open will soon close, as these episodes are very recent so may be they will close in a short while. Still, even if 10 restaurants close, about 32% where still saved (22 out of 69).

      So I think it is good. Indeed, Gordon helps more than 30% of them survive!

    2. Well said. Most people don't realize that in the end, it's up to the owners to follow up on the help given to them. Even Robert Irvine has his strong share of restaurants he publicly fixed but ended up closing eventually if not sooner. What Gordon Ramsay, Robert Irvine, Anthony Melchiorri, Jon Taffer, and similar are trying to let us know is that

      1. Nothing's entirely impossible even in times when the economy both in the US and the UK sucks like never before.

      2. All options should be exhausted before finally throwing in the towel.

      3. Quick turnarounds should be followed up with long term commitments and mental renovations.

    3. The sad fact is that most of these restaurants are in such poor financial shape, even Chef Ramsay cannot save them. Diners are a fickle bunch as most people can only afford to dine out once, maybe twice a month. Give them anything but the best, they will take their money elsewhere. I ate Army food for a long time. But that was because I had to eat Army food. Given the choice of festering Cape Buffalo, I would have had a big bottle of hot sauce with me on the Savannah!

    4. This list is not a good representation of Gordons efforts. Some of the closed restaraunts were simply passed down to family, others were sold to other owners and still are operating, still others closed down 4-5 years after Gordon was there. I feel that if the restaraunt lasts longer than it would if Gordon didnt come, Gordon deserves recognition. Most of thesr places were months from closing for good.

    5. I think in some cases the owners having make some money decide to call it quits and get out after paying their debts.

    6. Restaurant business is HARD. Even when the restaurant functions well it's not a guaranteed success

    7. the temporary jolt of Ramsay's investment and hype does wear out. \

      More often, these owners were already under water --- and Gordon gave them respectable exits, less debt and better selling price to next owners.

  2. I love the fact that this post is dated Wednesday, 1 January 2014. You must be in a different time zone.

    1. Now, it's dated 30 June 2016, and today is only 11 May 2016. Please, author, fly over here in your TARDIS and pick me up, would you? :D

    2. Ha, I date the posts in the future so I can keep them at the top of the site and not have to keep changing the dates. I'll swing by later with the Tardis, it's raining on June 30th though ha. Grace x

    3. LOL Grace! I am a big Doctor Who fan, waiting for you to drop by anytime. You can't miss me, I'll be wearing my 4th Doctor scarf. :D

      Seriously, thanks for the great site - I love Gordon Ramsay (especially the old UK KN episodes!!) and I never tire of re-visiting these old shows. Used to have a lot of them on DVR, but I moved and lost them. They never show the old ones anymore. We need that TARDIS!

  3. Could you add the locations to the list? I would love to dump them all into Google Maps and see which ones might be a day-trip away...

  4. Thanks alot for this :)!

  5. Thank you so much for this blog. I am Chef Ramsay's greatest fan, being either in Top Chef, Hell's Kitchen or Kitchen Nightmare I follow him anywhere where he shows on tv. Would love to meet him in person one day. I just worry that with all this stress, his health may be compromised, hope not. My only problem is I can never find out when his shows are on and what channel and time. I get upset when I find out where the shows have been moved to often missing some episodes, arrrrgh. I would love to visit his restaurant in NY! but by the look at the prices on his menu I must save probably for a few months before I can make a reservation!!! LOL ARE THERE ANY EPISODES FROM USA OR ENGLAND THAT ARE OUT THERE! THAT ARE NOT ON NETFLIX? THANKS

    1. check your local library computers for dvd's

    2. I don't believe chef Ramsay is going to be stressed. It's a restaurant, it's a kitchen. He understands that environment on the master level, something almost nobody in these series has ever achieved. He's not going to be nervous at all. He knows what he is doing on an intimate level.

      Furthermore: it's not his money. He gives these people a masterclass in running kitchen/restaurant. As the old saying goes: you can lead a horse to water but you can't turn it into a fish. Consistent good quality is dogged work and you have to do it every day. If you're not consumed by the drive to do that you're not going to make it. It's a hard business, it's easy to do it wrong it's hard to do it right.

      Also, he's making a show. He's selling the show. Next to all the shows he gets money from syndication (I would presume). Chef Ramsay is not going to be nervous, he's going to be doing extremely well for himself.

      If push came to shove, he could always open a small eatery and run it by himself (not that he has to) and it would be a success. He's done all the hard work already.

      Also, he's practicing martial arts to stay in shape. He works incredibly hard but extremely focused. That's the secret of his success: focus on doing the thing right. He really is an example. That's why he can walk into someone's kitchen and not be bowled over by their bullshit. Because he understands what he's doing, he understands what they're doing. I really like the man and his work.

  6. Maybe Ramsey should help restaurants that are not that deep in the hole. J Willy's was at a 1.2 million loss when Ramsey stepped in. It's almost too late to really recover at that point.

    1. You hit the nail on the head. Unfortunately, it takes awhile for the whole process to take place. From what I understand, when production in the U.S. began, they had to go to a "plan B" more than once due to the fact that the restaurant they planned to feature had already gone out of business prior to the start of production.

    2. I think its more that they target bad restaurants and crazy owners to make sure the show is exciting. An exciting show will benefit him more then a success. I don't think he tanks it or fakes his work, but you are usually dealing with immature people who can't cook.

  7. it amazes me how these restaurants participate in the show and then when he gives them common sense solutions they act like he is a nutcase ... what you see over and over again are egos out of control ...

  8. Thanks for this, watching the episodes and then coming here to see what happened is great. Totally blew my mind about Season 1 of the US, Campania. I have to say I knew something was up with Joe, like when he had to choose who to send home and all the prettiest girls stayed. Was the Jessica in the episode the one he ended up sleeping with? His poor wife.. she went through such a roller-coaster with that guy to then be let down so hard. Where did all that money come from? When Gordon went to their house it was ridiculous, with the teenage son with 3 professional looking guitars expertly hanging in his room. Joe goes onto to shrug and smile when he tells Gordon he's lost 120 grand. Yes, something was very wrong with the whole thing and to later hear how it ended.. tragic but I think Joe never really cared about anything beyond having a good time.

  9. Gordon is great. After buying them a ton of new kit, advertising their business on TV with his blessing an redoing their dining rooms if they still fail then they have no business being around.

  10. I think some folks might appreciate thi8s, but the GR nay-sayers will not even consider it. Lots of intelligent debate throughout all the episode comments over who the producers should select or who is too far gone, let me offer this up to the hot plate... if you were in the assorted owner's shoes, would you rather go down on the sourest of notes without ever knowing any better? Or have one great shot at redemption, yet still go down as tragic as the end always is... only this way, its ends on a high note? The fact that GR and his producers do not discriminate between the two makes it all the more genuine to me. For those that believe in GR's efforts and find something worthy of respect, good for you... for those that doubt his intentions or continue to find fault or live under suspicion, why do you even watch the show? Let alone post up on this site?

  11. When are new episodes coming? I'm so hooked on this show now. I love how GR really tries to help these restaurant owners not only with their processes but their relationships, as well. It seems to me it's their own undoing if they fail, not GR's. Some people just don't get it. And that Italian restaurant in Boston with the sisters running it... the BEST episode ever. Those girls are hilarious. I'd like to put in an order for more shows, please...stat!

  12. I would like to know what happened to Dawn Brinley and David Jackson. I know they closed up shop 6 moths after their episode aired. Seeing her crying knowing that it was too late to save the business despite Gordon, broke my heart.

  13. I think what people fail to realize is that Ramsay is not a miracle worker; he can't hold the hands of the owner, chefs, etc. Often in these episodes, the biggest problem is with a lack of commitment or laziness, and no amount of help is going to revive those businesses. Sometimes, you just get people who have no idea what they're doing trying to run a restaurant, and Gordon can't teach these people all there is to know about the business—it's inevitable they'll get taken advantage of or get some bad advice or fumble some other way. It's very hard to get people to truly change themselves with the kind of long-term commitment required to revive a business and make it thrive, and the behavior of people is the central issue in most episodes.

  14. Here's the thing, without Ramsay 100% of these places would have closed within 2-3 months. Any success, and some of them were open for a year or more afterwards, is a bonus.

    1. Hi, I must admit I'm a huge Gordon Ramsay fan and follower (I wanted to punch that guy in the face who called him "Gordo" in the infamous Black Pearl American episode, and don't even ask me right now about Amy's Baking Company!) I think there's a middle ground in between both fans` and non-fans` perspectives. But the bottom line is its entertainment for _us_, the viewing audience, even the foodies among us. As a huge fan, I can honestly say that the show _does_ have a formula, and Chef Ramsay _does_ have good ideas. Do they work for everyone or every type of restaurant? Well, maybe not, but we as viewers also have to remember that _someone_ in the restaurant industry contacted the show. If you have watched several seasons of the show and you decide to call in the Chef to "fix" your business or provide counsel, then you know that there is going to be some camera filming and editing, so hopefully by now, ppl know what they're getting into. I could go on and on, but I think the concept is intriguing and brilliant even - we certainly are talking about it and looking information here on this blog! I find it quite intriguing, despite any formula which is probably true, and I have tremendous respect for Chef Ramsay when he gives advice and let's face it, some of the in-your-face conflict is probably for the cameras and the viewers. Watch his body language even when he is ranting - it's usually quite honest for the most part, as far as I can tell because he gets excited and moves around and you just can't fake that. People accuse him of that all the time or of planting gross things. Now, I can't 100% speak to that, but I highly doubt it when the restaurants' environment is neglected enough. But remember, now that we are several seasons in both versions, people should know what they are getting into when they sign up for the show, they most likely have to sign papers, they tend to get defensive, but I think the Chef genuinely wants to help people. If I were to encounter someone who had radical complaints about his presence and suggestions at this point in time, my response would be something like, "Hello, have you _seen_ the show?" Obviously it's edited like most other "reality" shows and yes, I admit, it goes for the shock value.

      One interesting thing I"ve noticed since watching episodes on BBCAmerica of both sides of the pond: the opening sequence of both series. The American opening is much more graphic, with the knives flying and the people talking/griping/crying in the background in the last couple of seasons' episodes, and all the knives being hurled at Chef Ramsay toward the end! The music is always pulsating, but the Chef's own narration seems quieter in the European versions and the Americans' versions have a separate narrator and much dramatic background music. Yes, the English series shows the knives hurling, but it's just a different look and feel than it is from the American episodes. Not quite sure what to make of that, but just an observation that I also believe illustrates differences between cultures and audience expectations. Just an observation; nothing more, nothing less.

      Yes, I'm a fan and I have noticed these details that may not mean much to others, but please note that you'll not likely see me as a contestant on the American Hell's Kitchen, LOL!

      Are the shows that Ramsay did like the show inside the prisons or the show that was to come about "Hotel NIghtmares" ever come to fruition? I've only seen two or three of the prison episodes and advertisements for the hotel show attached to Ramsay about two years ago, but did they make it to any further production? Interested to know. Thank you for reading. :)

  15. Wonderful list :) Thanks for this! It looks like it took a lot of work.

  16. Wow. Season 2. Ouch

  17. I've been cooking and creating great dishes for over 40 years, and worked as a chef from the 70s thru the 90s. I did this way before being a chef was popular and cool like the tv show chefs or even some wannabe chefs we have nowadays. Back then the money sucked and there was no fame, but you cooked because you had a passion for it and it made people happy. You didn't do it to be cool, have a cool haircut, or to have a show, you did it cause you loved it. Through those years I've seen a lot of businesses come and go, and here is my perspective.
    If these restaurant's tanked and closed, it wasn't because Chef Ramsey stepped in and changed things, Chef Ramsey can only do so much as in new dishes, cleaning, training, upgrades to the menu and building etc.. It is inevitability up to the owners and employee's as to how and if the business is going to last. Remember this....."You can point a ship in the right direction, but without the proper crew to run it, it will not make it to its destination".

  18. I like the show, but not his food. I think Ramsay's success ratio is quite low over the years. He doesn't do enough or provides solutions his "clients" cannot maintain. Also think many of the "clients" have other ideas like just want their place jazzed up to sell off or have other issues that they don't need to care about the place. And there's too much scripting on the show. My favorite part- the refrigerator inspection. Many of the ones that survive are usually the really old ones, or ones with low competition. Can't credit Ramsay really. So, don't know if his turnarounds amount to anything in the end. Also keeps changing theme restaurants into unthemed contemporary too much.

  19. I've calculated the succes rate of chef Ramsay up until season 6 (US version only) and 38 % is still open. It's a small succes and fortunate for the businesses that are still open though.

  20. I have loved all of GR shows! Being a foodie myself I have always been amazed at the fact that he never checked out the kitchen conditions first! Finally he had the good sense to check out Jack's Chicken Shack... I can understand why he had to pray before eating on a few episodes and loved it when he had some priests say a prayer for him...Just a shame so many closed after being remodeled...

  21. I think it's wonderful that so many kept open If people are arrogant and bull headed it won't matter what Mr.Ramsey does for them. I've known a few that had restaurant's and they couldn't handle money.They had wonderful reviews, etc. But all they worried about was showing off buying cars and spending money out of the register.This is what the wives told me.In other articles they weren't so kind and used no common sense in judging Ramsey. I think it's jealousy, they seem to enjoy trying to blame him.

    And bring him down.

  22. I think it's very apparent that this show gravitated towards finding businesses that would create a lot of drama for television, and less towards places that could actually be helped.

    Look at the Black Pearl and Amy's Baking Company episodes. As the series progressed, the owners got more and more outlandish.

    Watch the original UK episodes and the USA episodes start looking like a reality TV nightmare. The UK episodes feel more real and humble in comparison. The US episodes feel like they went into asylums and pulled out the patients.

  23. Wait ! Is Chef Ramsay returning this week for more kitchen nightmares? Today, 5-26-15, I just heard an announcement on the BBC channel that Chef Ramsay's kitchen nightmares is to "premiere" on Thursday this week. Do they mean they are "premiering" his reruns?

  24. Including the renamed restaurants, the number still open is 44. We can reduce that to 43 because of Amy's Baking Company.

  25. Loved the list. I heard about it because someone referred to his success rate which he they obviously considered low. Rather than bag GR he just said people could find it on the internet. I have 20 years experience in turnaround. The fact that 40% of these businesses are still operating is remarkable, especially those with exactly the same owners who were previously going broke because of their own attitudes and behaviour. Obviously all will eventually close but as several have said, it is great that so many stayed open for a lot longer.

    The best episodes for me were where the family pressures showed up and Gordon was able to calm everyone down and focus on what was important for the business and the relationships. Sorry to see Fish & Anchor closed and thrilled to see Quelcuttis Tapas still open and getting good reviews.

    I think watching a series of the UK shows should be compulsory for anyone opening any type of business.

  26. Sesaon 2 in the US must have been hard - all the restaurants closed. Love Chef Ramsay - but I feel he is overexposing himself with the show.

  27. I think the Gordon Ramsay realty show is a jewel. One of the reasons I have almost quit watching TV is because realty show are so repugnant. Most are just mean spirited and this is one of the exceptions. Gordon Ramsay is voting people off the island he is try to keep them on the island. Good job.

  28. I have run my own restaurant and small boutique hotel. Sold both, thank goodness, otherwise i might have had to close..... The cost of staff and all the taxes etc is a real challenge.
    I really believe that it is getting more and more difficult to serve good, real food, and get people to pay for it, when many people just want to stuff their faces. Truly, good, real food is not appreciated. And then you have people who open restaurants who have the money but just no clue...
    I think Gordon should be commended for opening people's eyes to what a high standard is, and how to keep it there.
    And many business people just dont know that the service industry is very very tough.
    It's a true pity that some of these places had to close.
    I dont have a TV, but i have watched every single episode/video of anything that features Gordon Ramsay.
    The F&B industry needs him, as we also need JO.

  29. The irony is that, other restaurants, who were previously standing on their own two feet, but barely so, failed while the media attention to the Ramsey restaurants took away their business. I don't have any proof of this, but think about it: I need a minimum of 10 customers a day just to stay alive and I have just 11 customers per day. Then the restaurant next door, which is about to close (good because I get their customers) gets a Ramsey update. Now, because of the Ramsey attention, I lose two of my customers. Now my restaurant goes out of business. I had a better restaurant from the beginning. I should have won, but I lose because of the marketing power of multimedia attention to a failing restaurant. In the end, both of us are out of business, but my failure doesn't get put on the list because Ramsey never came to MY restaurant!

    BTW: Does anyone really know how to spell his name!!?

    1. His name is spelt Ramsay. Spelt with an 'A' not with an 'E'.

    2. QUOTE: "other restaurants, who were previously standing on their own two feet, but barely so, failed while the media attention to the Ramsey restaurants took away their business. I don't have any proof of this..."

      You have NO PROOF that neighboring
      restaurants were driven to bankruptcy.
      So what on earth are you
      complaining about?!?!?

    3. OMG, what a load of crap. Maybe if you were pulling in more than 11 customers per day BEFORE the Ramsay makeover next door, you might still be open. That's IF your "restaurant" even exists.

      And re:

      "BTW: Does anyone really know how to spell his name!!?"

      Clearly you don't...

  30. I find t hard to believe that could be the demise of your restaurant. But it's easier to place blame. Customers are loyal when the get a good product an their word of mouth advertising is priceless.

  31. Amy's Baking Company will close.

  32. I will never support Ramsey products, shows or restaurant.. I do not know who this man thinks he is,but the way he talks to people is abusive and harassment.. This sort of behaviour and language is no place for a work place. I have heard this man talk about what is appropriate for the work place and it is my opinion that he's bullying and treatment is not.

    1. That's a shame because Ramsay's three restaurants in Vegas (Steak, BurGR, and Pub) all serve excellent food that blows-away the taste of competitors (Wolfgang Puck, Jose Andres').

      Oh well. Your loss and more for me!

    2. Maybe you should know that the restaurant business is cut-throat and highly competitive. There is always pressure and tension in a working kichen so a bit of shouting and bad language comes with the territory - it is not a world for sensitive lambs.

    3. Or for educated people with a modicum of class.

  33. LOL no one cares m8.

  34. at least 40 percent fish which is out of water for so long have gordon u did a awsm job man....

  35. I think the first two 1/2 seasons had so many closes because thats when the economy took a dip. Also I think people just like to revert back to their old ways

  36. Chef Ramsey did well at all these locations and it's a shame he was too late to save many of the restaurants. Its not his fault many closed, as they were often in the hundreds of thousands in the red before he arrived and sometimes, even a master chef and businessman cannot change the inevitable, but he shows care and genuine concern for the futures of the restaurants and the owners that will allow him to help them see the truth, and choose to take his advice to heart. Those restaurants he saved that remain owe him so much gratitude and all he wants is to see them do well. Truly a gentleman at heart despite his tough love approach at times.

  37. so many made mistakes ie. from an accountant to a chef,engineer to a chef;some of them can barely cook simple dish seriously!its like bringing a surgeon to fly a boeing expecting awesome perfomance.. secondly some people just wont take corrections!thirdly hiring a chef who has no training,experience and ignorant

  38. The food and beverage industry has always been pretty brutal. When I was bartending in the late 80's, many bars had to also start serving food as a major percentage of revenue due to DUI laws promoted by MADD. The first year failure rate for restaurant/bars after these laws took effect was around 80%. It's probably even worse now due to the economy and fewer dollars available for personal entertainment. It won't get any better until the average person has more disposable income. Also many of the older family restaurants in the series that have gone out of business might have been established towards the end of the boomer expansion period, when disposable incomes were higher. They're now victims of a long-term economic downswing. Frankly, the only profitable business model I can see for a first-time food business would be a food-truck. They're quite popular in my local area.

  39. This has been quite interesting, reading the comments and all. I have enjoyed watching all the Ramsay programs for years, and I must concur with what a number of folks here have said - Ramsay gives the restaurants the tools to be successful, and it is then up to them to consistently use it. Someone said back a few comments ago that Ramsay is not a miracle worker, and that is true - in order for the thing to work, it takes the cooperation of the owners too. Some people are put off with Ramsay's coarseness - it isn't exactly my cup of tea either - but underneath all of that I believe he is a guy who genuinely wants to help people out, and that in itself is a good thing too.

  40. Having visited many restuarants, it is no surprise to me that so many restuarants fail. People think they can cook, so they think they can open a restuarant.

    One restuarnat I visited after its Ramsay make over was Mama Cherrie's on the south coast. We tried the very meal that Ramsay came up with "Soul in a Bowl", pretty good food, however the service was lousy, I had to go and find staff which were completely absent on the floor our table was on. We never got all we ordered so they didn't make what they could have done from our table. We would not have recommended anyone to go there.

  41. It is really nice to have this closure rate in the end it is an important thing to know if the restaurant really turned around or not.
    Nevertheless I think in most of the cases Gordon gave some huge lift to almost all the restaurants, even with total reformations on the interiors even with some good slaps in the face. He is there to give owners tools to get things around but he cannot turn an idiot into a smart guy. If you are not a good entrepreneur and you do not understand you are in the costumer service area you have no chance...

  42. I think some of the restaurants may have closed or sold once the owners realized the pace of work and level of stress involved with such a business working successfully for the first time.

    1. I agree, it must be easier to run a bad restaurant than to run a good one lol

  43. Years later, Oceana is still open. Ate there last week. The decor changed but the food was good.

  44. The restaurant business has one of the highest failure rates of any industry. Less than 1% of restaurants last more than 2 years. The fact he's got a 30% success rate on turning around failures is beyond impressive.

  45. Amy's Baking Company was the worst. I think it was the only one Gordon walked out on. Haven't seen the UK version. They claimed online trolls and haters for all the problems and bullies. While cyber bulling is an issue to say anything harsh/constructive/negative criticism was considered hate/bulling by them. I think they stayed open for another 2 years.
    I believe it was the first to give praise at the beginning. Gordon Ramsey did like those cakes.

    Good luck to Amy whatever she is doing now and if it's a baking company that it's strictly baking as I feel that is her niche.

    I like the updates at the end of the program. I think it would take patience and a backbone to do that kind of show. If they brought Kitchen Nightmares back maybe a spring-summer run 8-12 episodes. Would Gordon do it...would it work with someone else? The show lives online and (syndication?).

  46. Hmm that's not a bad success rate in my opinion. Compared to how many restaurants actually fail. The only thing is it's hard to determine which ones are inevitably heading to failure already. But it would seem the show has definitely saved a fair amount anyway.

    I don't think anyone could realistically expect the show to have had saved the majority of businesses.

  47. What is the typical success rate for restaurants in the US over 2-5 years? I'm not sure if the 70% is higher or lower than average. And we can figure these are at least the bottom 50% of all businesses or else they wouldn't be on the show. Very confusing in the headline. So does this mean he is better or worse then doing nothing?

  48. I like Chief Ramesy!!! But the Intro to this show is OVER 5 MINS!! OMG!! Get in and out!! I just started this program, needs to cut the Intro and then the Intro again to the episode 3/4's

  49. ^Regarding the success rate if restaurants. Restaurants fail at of rate 59% in the period of 1-3 years. Combine that with selfish/lazy/narcissistic/manic/unchanging personalities in staff you can't fire due to risk of being understaffed or hella guilt (like relatives), extreme debt prior to Ramsay's interference, strength of chain restaurants, location or competition (increase of competition and neighborhoods surrounding the business changing), and extreme sanitation issues (he can only fix units, not a whole rotting restaurant), I'd say he did pretty well. Most of those businesses would have closed within 2 months but he helped it last a few more years. Also the first 2 seasons happened before the recession so those already failing/teetering restaurants got another major hit....

    I think he literally does everything he can. Remodels the ship, gives crew a fresh perspective and advice, free advertising and campaigning.... You can't ask for more. And people says he's harsh, but honestly he's saying the things they NEED to hear to be successful. And if they get offended.... I honestly don't understand why. They asked for his help and should know what he's like. And he tells them how it is because he genuinely cares and wants them to succeed, so if their ego and fragile bubble can't take criticism they shouldn't run a restaurant business.

    So yes. His success rate is pretty good.

  50. It's pretty funny how these restaurants ask for Ramsay's (known for his temper and insults) assistance, but can't take criticism well and gets their feelings hurt while failing their businesses.

  51. Season 6 was the best.

  52. Thanks, this is a really great resource. I'm a freelance journalist doing some food writing and this is an EXCELLENT resource. If I use it in an article I absolutely will credit and link.


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