I think there are all sorts of things that need to be taken into account,
because any/all of these could have a significant bearing:

- They were failing restaurant anyway
- They've been chosen by the production company to meet certain show
requirements (being well managed not being one). The clue is in the show's
name.
- While there is a view that "all publicity is good publicity," that may
not be the case for an establishment that has been shown to have
infestations/major cleanliness issue/bad food preparation etc. Indeed just
appearing on Ramsay might make me, as a local, *less* likely to visit the
establishment than I would have before.
- In essence, the only real change the establishments have had is a few
pep-talks from Ramsay, plus some new fixtures and fittings, and some
promises made on camera to produce some kind of happy resolution in a 42
minute show.
- Fox has to get a show out each week, and there's a structure and outcome
they're looking for. It's amazing what you can "fix in the edit" even if
the reality is a little different.

Indeed when you take all of these into account, I'm not sure that the
Grubstreet figure is meaningful and/or relevant.


Adam


On Mon, Jun 30, 2014 at 11:21 AM, djconner <[email protected]> wrote:

> It's also characteristic of the restaurant owners on the show to not admit
> there's a problem and look for help until it's probably too late.  Watching
> the show, you see a lot of restaurants that look like they could have
> become long-term successes if they had brought Gordon Ramsay in two years
> earlier.  But by the time of the filming, their finances are in such bad
> shape that one slow period (of the sort that even successful restaurants
> have) is enough to sink them for good.
>
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