Anne Terry

Most of the participants come away with a refurbished business, a road to solvency, and come back from the brink of bankruptcy. Owning and running a restaurant has to be one of the most demanding businesses possible. The delight in watching Kitchen Nightmares is Chef Ramsay's ability to bring about consensus and communication with the owners, families, and staff for an optimum shot at success working together. Chef Ramsay works to salvage every individual at the restaurant. In almost every case Chef Ramsay simplifies the menu. Trying to bring in customers with an impossibly long selection of dishes, or something for everyone, is . Small restaurants that succeed are the ones with repeat customers, the bread and butter clientele. Customers that know they will get a delicious meal time after time. And, Chef Ramsay gets across that when people go out to a restaurant service is almost as important as food, otherwise just stay home and order in. The rule that would apply to many of the restaurants on Kitchen Nightmares is telling the management, "Don't make your problem my problem." Different from other reality type shows, Gordon Ramsey's shows are focused on learning and success, not conflict and winning as a goal.