Ep 2. Sushi on the Strip

In Restaurant Stakeout season 5, episode 2, titled "Sushi on the Strip," host Willie Degel visits Sushi Yama in Las Vegas, a restaurant located within a strip mall. The establishment is owned by Chris, who prides himself on his sushi creations but has been struggling to keep his business afloat.

Upon arrival, Degel quickly notices various issues that may be holding the restaurant back. From poor signage to a lack of ambiance, the environment fails to meet Degel's expectations and takes away from the overall dining experience. Additionally, the menu at Sushi Yama is extensive and overwhelming, which may discourage customers from revisiting.

As the night goes on, Degel observes various issues with the service and food that are impacting the business. He notices that some dishes are being served cold and others are not up to par with the quality expected at a sushi restaurant. Additionally, some of the waitstaff lacks basic customer service skills, and the team struggles with communication and organization.

Degel decides to set up a stakeout in the restaurant to better understand the issues faced by the business. He observes the kitchen and service staff in action and quickly identifies a number of areas for improvement.

In a subsequent meeting with Chris and his team, Degel delivers some harsh truths about the state of the restaurant. He emphasizes the need for a more focused menu, renovation of the restaurant's interior, and the training of staff in basic service skills and sushi preparation.

Despite resistance and pushback from Chris and the team, Degel is able to convince them of the necessity of these changes and provides them with the guidance needed to turn their business around. Throughout the episode, viewers will also learn various tips and tricks about the restaurant industry from Degel's expertise.

Overall, "Sushi on the Strip" is an excellent episode of Restaurant Stakeout, providing valuable insight into what it takes to run a successful restaurant. It highlights the importance of quality food, service, and atmosphere and emphasizes the need for adaptability and flexibility in the face of a constantly changing industry.