HOME > Chowhound > Food Media & News >

Discussion

Next Great Restaurant No Spoilers

I just have to say that most of them are wrong with giving people a choice. If you ever been to McDonalds and watch people take 5 minutes to order from a menu thats been pretty much the same for 20 yrs, having them choice from 20-30-40 ingredints is not going to make it.

I agree with the reason they kicked off the person who left.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I've watched the furst two episodes, mostly because I wasn't watching or doing anything else. I don't care enough to have a favorite, but I find the taco guy and meatball guy annoying.

    9 Replies
    1. re: John E.

      If I were a betting man, I think the winner is going to be the meatball guy.

      1. re: monku

        I think a lot of it depends on what hoops they make them jump through for the sake of television. He doesn't seem like the kind of guy that won't screw up along the way somwhow.

        1. re: John E.

          He's got a likeable personality, but his idea and none of those ideas aren't unique enough to be the Next Great Restaurant in my opinion.

          1. re: monku

            "Likeable personality"? His personality his why I don't care for him. That and his idea is a little weak. He needs more than meatballs. I'm no prude, but I think the name he came up with is lame and not an asset to a restaurant.

            1. re: John E.

              I'm sure the "investors" will nix the name shortly.

              1. re: monku

                Actually, they asked the people eating there and they all liked it, found no problems with it. Of course, that could be the Elves up to their old tricks.

                1. re: Phaedrus

                  Those people were not asked to invest their money however. Stone seemed a little perplexed on the issue.

              2. re: John E.

                I dunno. The name to me seems like it may be just lame and titillating enough to not offend too many customers, yet still out there enough to get lots of extra free press when (if) he expands into new markets.

                1. re: Cherveny

                  I just think it is lame. The investors seem to agree. This guy's prospects don't seem that good after tonight. His concept seems very similar to Fazoli's.

      2. tonight i figured out the real upside to my not getting cast on the show - it spared my family and friends from having to waste their time watching such crappy TV. pure dreck.

        5 Replies
        1. re: goodhealthgourmet

          Oh yeah, they would have made you or anyone else look bad in some way. They made the chefs look bad last night. And giving someone hours to come up with a logo. I've been working on mine for months. The right thing to do is have them make three and ask the people which one they liked the best as well as the food.

          I also wonder how long they had to work with the chefs. Something like this doesn't happen in a day. The Indian guy is going to have to look long and hard to find the right chef.

          Also when does the mentoring start. You can have somoone who needs help but gets put off because they don't have everything in place because of lack of knowledge.

          1. re: Just Plain Craig

            re: making people look bad, that was the primary reason i considered not even going to the casting - i didn't want to ruin my reputation thanks to bad editing or contrived drama, and i was concerned about the way it might impact my family as well.

            the logo situation was ridiculous - i spent weeks working with a graphic designer to develop one for my first company, and they came up with numerous options...i have to wonder how much effort some of these contestants have *really* put into thinking about their concepts. for me, logo and brand identity was a huge element even from the beginning. in fact, i wanted to nail that down before anything else! most of the logos last night were pretty pathetic, and you can't blame the designers - the contestants need to have the vision in the first place, and *communicate* what they want the designers to do.

            i think my biggest challenge would have been trusting one of those chefs to execute my recipes the way i wanted them to.

            1. re: goodhealthgourmet

              You're right about the food. Good food will help anyone to not be eliminated in situations like this. The stir fry person served bad rice instead of stir fry. She could have been eliminated. The wings and waffles guy served gumbo instead of wings and waffle. The difference was they liked his gumbo.

              1. re: goodhealthgourmet

                I can't eat a "logo"....it has nothing to do with what I want to eat.

                1. re: monku

                  i get that, but in a market that's already so saturated, you still need brand identity to differentiate you from the gazillion other fast food & fast-casual outlets in existence.

          2. I DVRed the first episode and I had somewhat high hopes for the show because it had gotten some decent reviews. The review had said that the investors had done a lot of work with the constestants on how to start a restaurant. To say I was disappointed is an understatement. I think by far the most disappointing thing was that they didn't actually implement their visions and the selection of the chef to meet the challenge was so serendipitous was very disappointing.

            1. A Little FYI, Needless to say I was very upset about the knucklehead from Big Wangs. I wrote on here and Yelp. My "review" on yelp was removed because someone complained but when I checked there must have 20 -30 negative "reviews" commenting on his remarks on the show for all his restaurants. Then I googles Big Wangs Racist and there are quite a few articles about him. From LA to NYC.
              Do I feel good that this guy was exposed, YES, are there others outthere YES. But its one less. Sadly the only true victims are the employees who will most likely lose thier job when the places close up.

              1 Reply
              1. re: Just Plain Craig

                According to Yelp's TOS, reviews must actually be about one's actual experience with a place and not pontificating about things like the beliefs of the owners and whatnot. That's why it would have been removed.

              2. i honestly think the best idea to make the next chipotle is the wok concept. however, i think she has the wrong idea with it. i picture it set up very similar to chipotle but with fresh asian ingredients and screamin hot woks lined up where you are normally building your burrito. walk up, tell them which ingredients you want in your stir fry, and they wok it right there for you. itd be delicious and fresh and totally possible since stir frys go so fast.

                with that said, i think the grilled cheese guy could be the dark horse here. really, whats not to love about a gourmet grilled cheese?

                10 Replies
                1. re: mattstolz

                  I thought her stir fry concept was just as you described? I just think she was overwhelmed with the thought of 1,000 servings and so she choked and made bad rice. 

                  Her concept is already being done as the Mongolian grill/bbq. I think of that in the same way as spaghetti with meatballs/sauce. You can't get the latter in Italy and you can't get the former in Mongolia. (Ok, I read somewhere that BD's opened up a Mongolian Grill in Ulaanbaatar).

                  There already are a few grilled cheese only restaurants out there as well. He might have a better way of doing it, who knows?

                  1. re: John E.

                    from her description in the first episode it sounded like she wanted to have everything pre-woked and stir it all together when the customer orders it.

                    and honestly, if you look enough i think you will be able to find any of these concepts in play SOMEWHERE. unique eats has done a show (the comfort foods show) on a place that serves only meatballs, every sandwich place and their neighbor serves wraps, bbq and soul food joints are a dime-a-dozen, there are several curry-themed restos that i know of, and muscle-maker grill is starting to expand with their healthy foods menus.

                    1. re: John E.

                      There already are a few grilled cheese only restaurants out there as well.
                      ~~~~~~~~~~~~
                      i was talking to a friend about this the other day. not only is there already one in NYC, but another one in Manhattan went under pretty quickly. *and* the one that opened in the Culver City neighborhood of LA last year didn't last 6 months. *and* Eric Greenspan from the Foundry Restaurant in LA is apparently already working to open a grilled cheese place in Hollywood. *and* we've already got the Grilled Cheese Truck here in LA...so considering that NYC & Hollywood are 2 of the 3 locations for the grand opening of the winner's restaurants, i just don't see it happening for him.

                      1. re: goodhealthgourmet

                        yeah ive seen talk of greenspans grilled cheeses, but i also doubt that these two places would be in similar price brackets.

                        1. re: mattstolz

                          good point - i do recall reading that he was considering making it ultra-casual, more like a stand than a restaurant...but i'm sure the food and the prices will still be a cut above what this guy on ANGR wants to do.

                      2. re: John E.

                        A concept restaurant in the southeast called Wok Hay is growing because it's a (duh) wok and your choice of ingredients. If you're in or around Knoxville, we're the epicenter of Wok Hay.

                      3. re: mattstolz

                        When your cooking fresh you need more chefs/cooks to keep up. If it takes someone 3-5 mins to cook and order during a lunch rush say you have 30 people in line at one time. You would need 6 cooks to get those people out in 5 mins. 3 cooks your looking at 8-10 mins of a 30 min lunch break. Even if you have an hour, you want time to relax not wait in line. Stand in the kitchen and wait 8-10 mins for your wife or husband to cook dinner. Don't sit, just stand and wait. It seems like forever. I never been to Chiptole so I don't know how it works. I do know restaurants looks 3 things, Food cost, employee hours and utilities. The first thing cut are hours.

                        Right now their looking at the food. I don't see many people looking at the system. Maybe in future episodes.

                        1. re: Just Plain Craig

                          i was picturing a line of like 5 or 6 woks anyways. if youve never been to chipotle during a lunch rush though, its pretty normal to wait 10 minutes or so for a burrito. if you get a oven-roasted sub at subway, you sub will easily take 3-5 minutes to make, a philly cheese at greatsteak will take a few minutes to grill, ... etc.

                          1. re: mattstolz

                            In a quick service restaurant 5 minutes isn't a bad wait. But the problem you get into is, lets say the lunch rush only last 2 hours 12-2. before 12 your doing 30% od capicity and after lunch your doing 40%. Alot of places die between 3 and 5. The issues is having enough cooks to handle the rush, but still keep labor down. What are those 5-6 cooks going to do after lunch rush. The biggest problem I had managing a busy Wendys was controlling labor cost. 5-6 cooks, 2 cashiers, a dining room person, maybe 2 people putting orders together and at least one manage. 12 people. Thats alot of money to pay when nothing is going on.

                            1. re: Just Plain Craig

                              well its not my concept so i dunno,

                              but id imagine if youre gunna use fresh veg and such youd blow through alot of it at lunch and need alot for dinner, so thats a decent amount of prep work?