3-minute learn
LEARN: Gordon Ramsey’s Kitchen Nightmare was a complete SHAM, and I have the numbers to prove it! ALSO, how to learn (and profit) from it.
DRINK RECIPE: Vanilla Smoke, A spicy mezcal margarita with roasted poblano peppers with vanilla notes.
Let’s get into it.
Gordon Ramsay is, of course, a titan in the culinary world, and has owned or operated an impressive 132 restaurants globally. I’ll save you the details but he’s a master at opening and keeping open his venues, but what do the numbers of the restaurants he tried to save look like:
Well, throughout “Kitchen Nightmares,” Gordon Ramsay attempted to save over 100 restaurants.
So how many of them did he actually “save”.
Well, In the original British version, only 5 of the 28 restaurants Ramsay visited are still open, and even worse… 59% closing within a year of their episode airing.
– In the American version, of the 77 restaurants that were “SAVED”, only 13 are open today, which lands his success rate at just 17%.
– Combining both the American and British versions that add up to just 18 of the 105 establishments are still operating.
Now if you think about it, if Ramsey never attempted to save ANY of those 105 restaurants in the first place then statically around 15 would still be around.
That means, hypothetically, only 3 restaurants was the difference from Ramsey trying to save 105 restaurants
So why did Ramsey fail so hard at saving these restaurants when he’s such a talented restaurantur?
That’s because he wasn’t fixing any of the problems.
Gordon Ramsay’s approach to revamping restaurants on his shows often resembles putting a bandaid on a gunshot wound. He modernizes menus with state-of-the-art dishes, but once he departs, significant challenges emerge. Questions arise: Who manages the ordering of produce and proteins for the new menu? How is the quality of ingredients maintained? Who ensures ongoing training for staff and adherence to Ramsay’s standards? Typically, the answer is nobody. Struggling owners lack the sudden expertise to manage these critical elements effectively.
The crux of the problem lies in the absence of systems. For a restaurant to maintain the improvements Ramsay introduces, it needs robust systems for quality control, training, and inventory management. Without these systems, Ramsay’s innovations are merely ideas, lacking the structure for long-term implementation.
Furthermore, this issue extends to service. Ramsay might retrain servers, but without a system to ensure continuous adherence to these standards, the initial improvements wane. The essence of a successful restaurant lies not just in excellent food and drinks but in the systems that underpin every aspect of its operation. Great systems can elevate even mediocre offerings, while the lack of them can doom even the finest culinary experiences.
Ramsay’s high failure rate in sustaining restaurant success post-intervention is attributed to this fundamental oversight. He provides ideas but not the mechanisms to sustain them, missing the most critical piece of the puzzle for lasting success.
COCKTAIL HOUR
VANILLA SMOKE
DESCRIPTION: Vanilla Smoke, A spicy mezcal margarita with roasted poblano peppers with vanilla notes. /
INGREDIENTS:
Jalapeño-Infused Tequila, Mezcal, Suze, Roasted Poblano Pepper, Vanilla, Lemon
INGREDIENTS:
½ ounce Roasted Poblano Pepper Syrup (See below)
½ ounce Vanilla Syrup (See below)
¾ ounce lemon juice
¾ ounce Suze
¾ ounce alapeño- Infused Tequila (See below)
¾ ounce Sombra mezcal
HOW: In a cocktail tin, combine all the ingredients. Fill a Pilsner glass with crushed ice. Add three 11-inch ice cubes to the cocktail tin. Cover and whip. Strain the cocktail into the Pilsner glass and top with additional crushed ice.
Glass: Pilsner / Ice: Crushed
PREP-
ROASTED POBLANO PEPPERS
I teaspoon olive oil
3 large poblano peppers
Preheat the broiler and line a baking sheet with parchment paper. Rub the olive oil all over the poblanos, then place the peppers on the prepared baking sheet. Roast until the peppers’ skin is charred, turning them four times, about 8 minutes total. Remove from the oven and let cool to room temperature, then peel and seed the peppers. Store in an airtight container, refrigerated, for up to 1 week.
MAKES ABOUT 225 G
**
VANILLA SYRUP
800 g Simple Syrup (page 245)
3 vanilla beans, split
Combine the simple syrup and vanilla in an iSi canister. Charge it twice using 20 (cream) chargers, shaking the canister between each charge.
Allow the canister to sit for 5 minutes and then vent by pushing the nozzle out quickly; place a container underneath the tip to catch any liquid that may be released. Unscrew the top of the canister. Once the liquid stops bubbling, strain the mixture through cheesecloth or a coffee filter. Store in an airtight container, refrigerated, for up to 1 month.
MAKES 800 G
***
JALAPEÑO- INFUSED TEQUILA
5 medium jalapeños, diced
750 ml Excellia Blanco tequila
Steep the jalapeños and tequila in a container for 5 minutes. Taste the mixture to ensure that the spice level is to your taste. Allow to steep longer for a spicier end product. Strain out the jalapeños when the desired spice level has been reached. Store in an airtight container, refrigerated, indefinitely.
MAKES 750 ML
I’ll always tag my subject lines with this 🟢, so keep an eye out 😉
Follow me on IG @the_30_rule
Looking forward to the next one,
