I imagined writing a full article on the show “Restaurant Impossible” but there’s no real point when you can just watch this wonderful show on youtube. The idea here is that a master chef and store manager goes into a business that is only weeks away from completely failing. He reshuffles the staff, reallocates jobs, throws out the existing menu and starts again, plus totally redoes the interior of the restaurant – all in two days while spending $10,000 only.
The central focus is always on the customer. The method has nothing to do with government regulators and federal laws, about which we hear absolutely nothing in the course of the show. It demonstrates the complexities and trials associated with entrepreneurship and the capitalist process. As everyone in this industry knows, it is an incredibly difficult industry. The failure rate is exorbitantly high. The hours are impossibly long. The level of uncertainty is frightening.
In this show, they house is packed on opening night, partially due to local marketing and partially due to the fame of the show itself. Just to prove the point, this is all very real. Here is the restaurant’s site. Special thanks to Edgar Martinez for the alert.