In this post, I wrote about the Food Network show Restaurant Impossible.
Its viewers are interested in whether the show transforms the failing restaurants into successful operations in two days, as my blog gets a fair amount of traffic looking for “Restaurant Impossible success rate“.
As a fan of the show, I too would like to know. The updates at the end of show and on the Food Network’s website are not detailed. I’d like to know if the restaurants became profitable and how profits trended after six months, 1-year and 2-years.
My hunch is that a 2-day intervention doesn’t stick with the owners, cook and wait staff.
These restaurants are in trouble because the owners do not know how to operate a restaurant and don’t seem that interested in learning. They do not know what good customer service is or how to lead, train and coach people. They know little about food preparation, menu design or safe food handling. One cook didn’t think that seasoning chicken made a difference in taste.