I tried to watch it…but there were so many damn commercials! Yest, the guy starting this restaurant seemed insane to me…he wants a place that “looks like my granma’s house”! Who the hell would lend a nickel to an entrepreneur like that? What a business plan!
Yet, I am interested…that cat who finances restaurants lloked cool…with all his money, surely HE knows how to run a restaurant! And, I liked the nice surprises (the “cease and desist order” frokm the other “Rocco’s Restaurant”!-you gotta hand it to the american legal system!
So, for thoseof you who KNOW the restaurant biz…is this guy for real? Does he KNOW what a huge gamble he is taking? Frankly, I look forward to this guy falling flat on his face…he seems an arrogant prick!
By the way, WHO finances these high-end restaurants? It is such a huge gamble…I can’t imagine banks lending money on these…
I don’t know the restaurant business, but Rocco DiSprito does. He already owns two successful restaurants in New York, so this will be his third. I didn’t find him arrogant at all! I thought he was passionate about the restaurant, and more realistic than the financiers on the timetable. The few spots where Rocco was “prickly” seemed to be attributable to the incredible stress involved in starting up a new restaurant in the spotlight of TV cameras in only 6 weeks!
I loved the show! It reminded me of Anthony Bourdain’s Kitchen Confidential (a fun book for anyone who is a bit of a foodie). I hate it that it’s on so late on a Sunday, though. It’s only by chance that I was still up. Now I’ll have to learn how to program the VCR…hmmm…excuse for TiVo??
I can’t believe they actually opened n 6 weeks. That was insane. It looks like the next ep will be the opening night - and from the previews it doesn’t look as though it went smoothly.
Here’s a link to a short biography/resume for Rocco DiSpirito.
http://www.newyorkchefs.com/clients/UnionPacific/chef_page/
I saw the preview the other night, but I missed the damn show on Sunday. I’ll have to leave myself a note somewhere to watch it.
As a waiter, I hope that there are some good examples of how waiters a treated by the general public that will serve to show people how not to behave twoards your server!
Plus it is a really stressfull job, and I don’t think that most people are aware of just how bad it can be some nights. Should be a wakeup call for some people.
I know nothing about restaurants, apart from how to properly schmooze a server or a bartender. Never understood people who are rude to someone who is handling their food.
Anyway, I find it interesting to watch someone dig themselves a huge hole and attempt to claw their way out, paticularly in such a risky business. That wide-eyed money man with the limo (Jeffrey?) cracks me up, he reminds me of the coked-out lawyer played by Sean Penn in Carlito’s Way.
I felt bad for Rocco when he was forced to meet with that annoying muppet Katie Couric, I’d rather spend the morning with the rep for whichever mobbed-up linen service he is being forced to use.
We were going to watch it because my girlfriend works in the restaurant business. Frankly it’s the first reality series that’s caught my interest in a while.
Does anyone know if the first episode is going to reair? I missed it and really want to see it.
Very well done, to my amazement. I thought it was informative and revealing. And to go from a shell to a functioning restaurant in six weeks is nothing short of miraculous. Some of my contractors couldn’t build a doghouse in six weeks.
I hate reality TV and have never seen an episode of Survivor, Big Brother, and all those Who Wants to Marry ____ shows but I caught this show Sunday and it was actually pretty interesting. If I remember, I plan on catching it again this week.
I liked the show, even though I’ve never worked in a restaurant.
What I HATED, though, was all the “product placement” (AKA ads) within the show for:
1: Coors products, and
2: American Express.
Subtle as a sledgehammer, guys. :dubious:
I watq
I watched only the last episode. Why did the backer insist it was necessary to open in only 6 weeks? Why couldn’t they take more time?
I once heard that restaurants have an extremely high failure rate-like >70%! Given these odds, one wonders why people invest in them-do the successful ones make a lot ofmoney?
Anyway, goof luck to Rocco…I wonder how much it cost hime to defend against the lawsuit?
I liked it a lot. I can only imagine that he did the show because the show is paying him to let them watch. Plus, notice the commecials have Rocco pushing things? He said he needed $4M so, I guess he is trying his best to get the money one way or another.
duder you can find out if the first show is going to be run again at clicktv.com as they have a couple of weeks worth of shows for your zip code that you can search & repeats are clearly noted as such, which is why I like that site.
They had “a thousand” reservations for their opening night and supposedly, the first few weeks are crucial to a restaraunt’s future viability.
Originally posted by Soup:
I watched only the last episode. Why did the backer insist it was necessary to open in only 6 weeks? Why couldn’t they take more time?
Aesiron:
- They had “a thousand” reservations for their opening night and supposedly, the first few weeks are crucial to a restaraunt’s future viability.*
Also, down time is expensive. You’re paying rent from the lease signing on (prime NYC location = big $), utilities, workers, etc. - and not taking any money in to offset that during construction. Cheaper to pay overtime to the contractors and get going asap.
A friend of a friend nabbed reservations right after the opening. The film crew was there, plus a few celebs. He and his party waited over an hour after ordering - nothing brought to table but bread and water. They finally walked out.
But Rocco has a good rep as a chef (and a person). I’m sure the food is good, when you can get it.
Show was well done.
I found the commercial placements annoyingly obvious and overdone. I thought the lawsuit he got on the street felt just like a fax on “Meet my Folks,” (which I find horridly annoying - “I was so scared!” Oh, get over it, you know they’re coming) and I doubt it wasn’t arranged by NBC in much the same way. And just who the hell opens a restaurant in New York now?? Conditions are horrid and from what I understand, even established restaurants are closing. Why now?
Hey, for those who need it, a rerun of the first episode tonight, July 26th…
…waseven MORE bizarre! Rocco doesn’t DO ANYTHING! He’s got his 70-year oldmother making meatballs in the kitchen! I liked the part where that Mafia-looking guy kept going on and on about how great those stupid meatballs were! Imagine…paying $39.00 for an order of spaghetti and meatballs!
I also liked the part where that poor schmuck of a waiter goes out tobuy four bottles of wine (and the restaurant across the street won’t sell him any)…then that arrogant prick of a frenchman (the manager) yells at him for going out without telling anyone!
All in all-I’m surpised that somebody as dumb as Rocco can get a big money guy to loan him $4 million to start a restaurant…especially if he doesn’t evn remember that NYC law requires that chefs WEAR HAIRNETS! Also, his mother mixing the meatballs by hand! -that’s a NO-NO, according to the NYC Board of Health!
I hope they do a Seinfeld-typeepisode, where you see Rocco in the bathroom…and he FORGETS to wash his hands before returning to the kitche!
Oh, and wasn’t the car-towing thing just grand?
I caught last nights episode because I had heard so many good things about it. I have extensive hotel/restaurant backround and have somem pretty stong feelings about some things:
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At one point Rocco said, “I’ve opened 7 hotels and 5 restaurants…” Wow!! Dude, by yourself!!! There are few experiences more collabrative than a hotel opening. And the I in that statement really cheesed me. Easy on the ego, guy!
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The general manager has to go. I’m all for a good GM who coordinates things and keeps the flow going, but this guy is abrasive and has done nothing to endear the staff to him. The chef doesn’t and shouldn’t have to deal with back peddling because the GM blew off an accident. I could not imagine paying a GM 100K + a year, and him not insisting that an accident form be filled out and the kid go to the hospital. That the kid had to go to the chef to hear that was inexcusable. Take your lame accented ass off to an Applebee’s, learn how to manage people, and come back when you know what you’re doing.
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Executive chef as expiditer when there are people standing around doing nothing. Really, regardless of what Rocco is doing, there seems to be a lot of standing around by staff. More than once I thought, way over staffed. Then to see that there are huge service gaps - well, again, the GM, training and directing the service.
I will probably watch next week just to see how the mutiny pans out.