Re:F*c%n& 'ell: Gordon Ramsey faces tough times with his res...
by yummyfajitas on Sunday August 09, 2009 @11:17AM
(#750862)
I saw that video a year or two ago, and it changed my life. You can also use mexican sour cream (more liquid than the usual sour cream) in lieu of creme al fresce.
Re:F*c%n& 'ell: Gordon Ramsey faces tough times with his res...
by bora on Sunday August 09, 2009 @11:26AM
(#750873)
This one hits home with me. I always looked up to Gordon Ramsay, read all of his books and watched every single episode of his TV shows.
I left the world of software for a year and half to chase after a restaurant dream and spent tons and tons of money on legal, design, consulting, architects etc. just to have the economy crash by the end of last summer in the middle of additional capital raising.
Put things on hold and came back to where I really belong; the world of software. Now I'm working on exciting startup projects. I can't help but wonder what would have happened if I actually managed to open the place.
There is a reason for everything. Maybe this was meant to be...
Re:F*c%n& 'ell: Gordon Ramsey faces tough times with his res...
by mingdingo on Sunday August 09, 2009 @11:41AM
(#750889)
Interesting.
He seems to make most of his money from TV deals. His massive restaurant empire took in 35 million pounds pre-recession, but profits were only about 1.5 million pounds.
On a totally different note, I'm disappointed that Gordon Ramsay doesn't follow in the footsteps of Jamie Oliver and Wolfgang Puck by advocating better standards in the meat industry. I think he still serves foie-gras- goose liver that gets engorged to 10x its normal size due to force feeding.
Re:F*c%n& 'ell: Gordon Ramsey faces tough times with his res...
by ajg1977 on Sunday August 09, 2009 @12:50PM
(#750949)
The restaurant industry, particularly at the high end, is incredibly reliant on having a good percentage of diners that will order the higher priced dishes and/or high-margin items such as alcohol/desert/coffee.
Unfortunately these are the first things sacrificed by diners who still wish to eat out but want to be more budget conscious.
Re:F*c%n& 'ell: Gordon Ramsey faces tough times with his res...
by albertsun on Sunday August 09, 2009 @12:36PM
(#750940)
Perhaps it's just a narrow definition and the "global restaurant industry" only refers to the type of high-end restaurant companies that operate gourmet restaurants around the world.
http://www.youtube.com/watch?v=WxV9QLuEwZo
I left the world of software for a year and half to chase after a restaurant dream and spent tons and tons of money on legal, design, consulting, architects etc. just to have the economy crash by the end of last summer in the middle of additional capital raising.
Put things on hold and came back to where I really belong; the world of software. Now I'm working on exciting startup projects. I can't help but wonder what would have happened if I actually managed to open the place.
There is a reason for everything. Maybe this was meant to be...
He seems to make most of his money from TV deals. His massive restaurant empire took in 35 million pounds pre-recession, but profits were only about 1.5 million pounds.
On a totally different note, I'm disappointed that Gordon Ramsay doesn't follow in the footsteps of Jamie Oliver and Wolfgang Puck by advocating better standards in the meat industry. I think he still serves foie-gras- goose liver that gets engorged to 10x its normal size due to force feeding.
Unfortunately these are the first things sacrificed by diners who still wish to eat out but want to be more budget conscious.
Is this how small the industry is or is it a typo?