One thing you see over and over again in this show is failing restaurants that rely heavily on frozen, canned, processed foods.The first thing Ramsey does is to give the kitchen and fridge a thorough cleaning, throw out all the processed garbage, and come up with a menu utilizing whatever fresh foods that happen to be grown in that region.This reminds me of when I lived in San Francisco and two of my favorite restaurants were Tu-Lan Vietnamese, and House of Nanking Chinese. I never made the connection before, but what I've just realized is that both of those restaurants cook their food in front of customers. There's a bar that wraps around the kitchen, and you can sit at the bar and watch your food being prepared. Why is this significant? Because you can see exactly what they are using. I literally watched them cutting up chickens, chopping vegetables, etc. Everything was super fresh, straight out of the local produce markets that very morning. You can really taste the difference. Fresh ingredients have a crispness and zing that is unmistakeable.This show should be required watching for every restaurant owner. And as one other reviewer said, I won't just eat anywhere anymore. I ask whether the food is fresh or canned/frozen. I don't need to pay restaurant prices for frozen pizza dough or fake canned crab.

Now this was a beautiful example of some guys that just needed a kick in the rear, and they got exactly that. Once the owners started to see what was actually going on and stepped up to make THEIR restaurant what they wanted it to be from the beginning, then it all fell into place... i'm glad they fired AJ and that their chef got control over his kitchen, because those were the things that needed to be done the most. I would be surprised if this place closes anytime soon, because now they have everything they need to succeed in a BIG way.. no pun intended

31:33
that poor fishie is dead :((!!