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r/KitchenNightmares

▲ 10 r/KitchenNightmares

What's the business/financial motivation behind larger menus?

I understand when restaurants buy frozen food to save costs, but a larger menu seems to lead to many problems on the show. You have to buy more food to keep on the menu and then you end up losing more money in the end. Is it really just wanting to be like Cheesecake Factory or something?

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u/NicCage4life — 3 days ago
▲ 161 r/KitchenNightmares

I saw Lido di Manhattan in person today

It was closed when I saw it today, but just wanted to share with the community. We can celebrate one of the few surviving restaurants from this show! It’s got great reviews, so if you’re in Southern California, give it a try and let me know how it is.

u/pambloweenie — 4 days ago
▲ 45 r/KitchenNightmares

why tf does he keep shoving his fingers in the nasty shit in the kitchen/storages 😭

"LOOK AT THAT!!!" he says with disgust while digging his finger in the most rancid thing he can find in the storage and then also forces everyone to smell it lmao

AND he just rawdogs it with no gloves

(Screenshot from the episode featuring The Old Neighbourhood)

u/Party_Expression_320 — 12 days ago