tag:blogger.com,1999:blog-8808060991534955915.post6219430695987096717..comments2023-09-19T11:55:33.528-04:00Comments on Food Network Gossip: Restaurant Impossible - Edible's (Hurley's American Grille) UpdateMatthttp://www.blogger.com/profile/08917581663732710258noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-8808060991534955915.post-57925625482242131882014-12-22T15:19:28.342-05:002014-12-22T15:19:28.342-05:00This place closed for business yesterday, Sunday D...This place closed for business yesterday, Sunday December 21, 2014Ed9277noreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-81699448804709916822014-08-27T22:52:50.559-04:002014-08-27T22:52:50.559-04:00The makeover only changed the restaurant side--and...The makeover only changed the restaurant side--and didn't change the food at all!Tatnoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-57647692853560609772014-08-27T22:22:45.815-04:002014-08-27T22:22:45.815-04:00I think they should have tried putting a handful o...I think they should have tried putting a handful of healthy options on the menu. Restaurant Impossible didn't help with that at all!Tatnoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-8893642965252534942014-06-14T15:06:23.312-04:002014-06-14T15:06:23.312-04:00In this particular case though, menu size was a pr...In this particular case though, menu size was a problem not a help. And of course a professional chef with a reality show is going to play things up to a certain point... But he's also first to say some simple changes can change the food into something 5 star.. You don't have to be a food critic to tell burger a doesn't taste as good as burger b....Marc Shakternoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-7432540979598302832014-04-21T19:53:05.677-04:002014-04-21T19:53:05.677-04:00Marc, I totally respect your opinion, but I think ...Marc, I totally respect your opinion, but I think both you and Jeff can be "right" on several points, such as;<br />Menu size/content: It depends on several factors whether a one page or a twenty page menu will be both good and profitable. A lot depends on theme, location, day part and volume. Case in point: Several successful chains; particularly Cheesecake Factory.<br />Robert Irvine: Although he may do his "homework" about the location, region, etc... sometimes a menu item simply doesn't work (his or someone else's). Robert Irvine tends to dwell on very specific ingredients and preparations regardless of the location or theme. He introduces good ideas and if you apply them to any menu item, you can make it better and more profitable. A vast majority of the time it's easier to significantly reduce a menu rather than take more time and be more thoughtful.<br />Quality: It's been proven several times on this site that Robert Irvine's opinion is one of many. I think that in reality his diatribe about awful food makes for "good TV" versus a personal conviction. His "palate" may be significantly more attuned than "Joe Average"?Food Dudenoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-72530048003941098662013-08-14T21:53:48.948-04:002013-08-14T21:53:48.948-04:00I'm sorry but Hurley's is a way worse name...I'm sorry but Hurley's is a way worse name than Edible's. I would rather eat food that is just edible than eat food that makes you vomit.Kabbagenoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-80205081194306901762013-08-01T02:24:41.530-04:002013-08-01T02:24:41.530-04:00I know Right. I almost fell out of my chair 600,00...I know Right. I almost fell out of my chair 600,000 Dollars lol. I know the owner said some minor money problems. Robert said I don't consider 600,000 dollars<br />Minor. No Kidding Robert said they need to put a stop to it. I just don't get<br />how you can run a Restaurant with some bad book keeping. It not all that<br />hard to put controls in place and do inventory so you know what is sold<br />and what was not sold and how much it should be there. It a simple thing<br />that could have avoided that money loss.Lauren Bishopnoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-47313796741632653872013-08-01T02:19:48.008-04:002013-08-01T02:19:48.008-04:00Exactly. I hate that some will never be satisfied....Exactly. I hate that some will never be satisfied.Lauren Bishopnoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-7562894474244831432013-07-28T11:06:04.223-04:002013-07-28T11:06:04.223-04:00It is my opinion that the name "Edibles"...It is my opinion that the name "Edibles" is more catchy than the new name. "American Grille" has been over used by many restaurants all over the world. You need to keep the name of your product or business easy to remember.tommynoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-53473028377806971372013-07-26T18:04:05.467-04:002013-07-26T18:04:05.467-04:00Your reply has nothing to do with my statement exc...Your reply has nothing to do with my statement except to show your own ill informed opinion, but ok i'll bite.... MOST successful restaurants only have a 2 page menu because they know the more menu items the more ingredients, and the more food you have lying around = bigger chance you have of taking losses when people don't order 3/4 the stuff on the menu. I'd trust a professional chef's opinion when he says the food is garbage and tosses it all on the floor, as well as when they say you have too much on the menu... The whole point of him going to any of these businesses is to help them make money when they didn't before. If you're throwing too much inventory out when it goes bad or not bringing in new and repeat customers because the food's not good then it absolutely is the root of all evil...Marc Shakternoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-88945004905686172192013-07-26T00:02:01.444-04:002013-07-26T00:02:01.444-04:00Amazing to me how anyone could 'miss' the ...Amazing to me how anyone could 'miss' the 'decor' of a shoebox with tables and outdated TVs.Bobby Bryantnoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-20660085111237738592013-07-25T14:21:25.263-04:002013-07-25T14:21:25.263-04:00Missed the TVs? Ugh, I don't want to live in t...Missed the TVs? Ugh, I don't want to live in this world.Andrew Himenoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-38280582760997266242013-07-24T19:16:36.178-04:002013-07-24T19:16:36.178-04:00Robert Irvine isn't the God of menuing, he'...Robert Irvine isn't the God of menuing, he's a TV celebrity who's tasked with remaking an entire restaurant in 2 days. No doubt his menus are only as simple as they are because that's all they have time to train the staff to make. I doubt even he thinks they will stick with a single page menu forever. I don't know any successful restaurants that have so few items unless they're run by 3 Michelin star chefs. Food trucks, but not restaurants. I also doubt that every item on the original menu was the root of all evil.Jeffhttp://www.alphabetcityblog.com/noreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-36478315012215878882013-07-24T19:09:02.573-04:002013-07-24T19:09:02.573-04:00If you think most restaurant owners featured on th...If you think most restaurant owners featured on the show don't understand how to run a business, just imagine how little an average person with no experience running a business understands it...<br /><br /><br />If a small business is losing money consistently, the only two options are a) change, or b) close. A lot of people don't get that.Jeffhttp://www.alphabetcityblog.com/noreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-41437194548398417992013-07-22T23:06:26.717-04:002013-07-22T23:06:26.717-04:00As I remember, the there was an additional name ad...As I remember, the there was an additional name added, like "The Wood Grille At Flood Tide" That may be enough of a technicality to not have to call it a rename. Still, RI isn't like Bar Rescue where one in three or four is "rethemed."Calinoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-80250234090274921172013-07-22T21:53:09.634-04:002013-07-22T21:53:09.634-04:00Chef Robert said several times he's never rena...Chef Robert said several times he's never renamed a restaurant. I guess he's forgotten about Flood Tide.Ladyirish317noreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-24658483048266778332013-07-22T09:53:57.021-04:002013-07-22T09:53:57.021-04:00Thanks. In that case I'll edit my comment.Thanks. In that case I'll edit my comment.MoHubnoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-57492036807624343342013-07-22T09:51:11.537-04:002013-07-22T09:51:11.537-04:00I took the part about the dirty kitchen out. On t...I took the part about the dirty kitchen out. On the Food Network episode description, it said there was a dirty kitchen, so that is why it was there.MattFNGEGnoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-54900079633929578332013-07-22T09:46:41.929-04:002013-07-22T09:46:41.929-04:00I think they said that lack of monitoring and mana...I think they said that lack of monitoring and management resulted in employees eating food from the kitchen and even taking some home without paying. There was also a question as to whether employees were pocketing money, but since the bookkeeping was so haphazard, there was no way to properly account for the losses.<br /><br /><br />Also, one correction to the blog above: The one thing Irvine <i>didn't</i> find was a dirty kitchen. In fact, he said it was one of the cleanest kitchens he'd ever been in.MoHubnoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-57510184060378853772013-07-22T09:42:59.631-04:002013-07-22T09:42:59.631-04:00I immediately reacted as you to to Irvine's co...I immediately reacted as you to to Irvine's comment. I remember Flood Tide well, and it not only got a new name, it got a massive sign out front—much fancier than the Hurley's signage.MoHubnoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-31118707821326279422013-07-22T01:15:03.043-04:002013-07-22T01:15:03.043-04:00I always cringe when places they make over talk ab...I always cringe when places they make over talk about bringing parts of the old menu back, especially when the food was not great to begin with.. If it didn't work before what makes them think it will work now?Marc Shakternoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-48624290916804726192013-07-22T01:01:45.964-04:002013-07-22T01:01:45.964-04:00I'm seriously curious as to why they were losi...I'm seriously curious as to why they were losing so much money. No matter what you do, if you don't stop the cash drain, you're done. I wish it had been addressed because the amount was shocking.Micknoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-52733648750700442272013-07-21T23:29:41.348-04:002013-07-21T23:29:41.348-04:00Makes me think that some of these customers go the...Makes me think that some of these customers go there only to watch tv!! Khazmirnoreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-31443699567565222492013-07-21T23:27:37.683-04:002013-07-21T23:27:37.683-04:00I think it was a great idea to change the name and...I think it was a great idea to change the name and make family about them Robert did the right thing.charms156noreply@blogger.comtag:blogger.com,1999:blog-8808060991534955915.post-44254746873864623342013-07-21T23:21:28.130-04:002013-07-21T23:21:28.130-04:00Overall I thought the remodel was nice...except fo...Overall I thought the remodel was nice...except for that blue color. I like modern design, but the paint color just seemed so loud. It just seems to me that so many of the designers want to go with the brightest paint color as possible. Maybe because they have to use those HGTV paints?le professorinnoreply@blogger.com