Ep 9. University Grill

Chef Robert Irvine heads to a restaurant in Gainsville, Florida called University Grill, which is run by a couple named Andy and Debbie. The restaurant has been open for 24 years and was once a popular spot for the college crowd, but over time, the business has declined, and they are now struggling to keep it open.

The owners have had little experience in the restaurant industry and have been running the business based on advice from friends. They have tried to make changes to the menu and décor over the years, but nothing seems to work. The restaurant is in desperate need of a makeover in both its menu and décor.

Upon arrival, Robert realizes that the restaurant is out of touch with the current trends and the menu is outdated. The restaurant also lacks the necessary equipment, and the staff is not properly trained. Robert has his work cut out for him, and he needs to act fast to help save the restaurant from going out of business.

Robert meets with the owners and staff to discuss their concerns and the issues that need to be addressed. It becomes clear that the owners are not familiar with basic restaurant practices, such as portion control and food costing. Robert advises that they need to be more mindful of the cost of ingredients and adjust prices accordingly.

Robert starts to overhaul the menu, simplifying it and concentrating on dishes that are popular with the college crowd. He introduces new dishes while still keeping some of the restaurant's older favorites. The new menu is designed to appeal to a wider range of customers and to improve the restaurant's profitability.

While remodeling the restaurant, Robert brings in some new equipment to improve the efficiency of the kitchen. He also trains the staff on how to use the new equipment and how to properly portion out dishes. Robert even takes the owners and staff to a local farmer's market to teach them about buying fresh ingredients and how to incorporate them into the new menu.

The restaurant receives a complete makeover, with new paint, new tables, and a more modern design. Robert has transformed University Grill into a place that customers would want to come back to.

On the day of the relaunch, the restaurant is packed with customers eager to sample the new menu. The owners and staff are nervous but excited to see how the customers react to the changes. The new menu receives rave reviews, and customers are impressed with the quality of the food and the service.

Robert has successfully transformed University Grill into a profitable and popular restaurant once again. The owners are grateful for the help and advice that Robert has given them and are ready to take the restaurant to new heights.