Ep 8. Gusanoz Mexican Restaurant

In season 4, episode 8 of Restaurant: Impossible, Chef Robert Irvine is tasked with saving Gusanoz Mexican Restaurant, a family-owned restaurant located in Lebanon, New Hampshire. The restaurant is run by husband and wife duo, Jorge and Tara, who are struggling to keep the doors open due to their outdated menu and decor, inconsistent service, and lack of leadership within the staff.

Upon arriving at the restaurant, Chef Irvine is immediately taken aback by the outdated and cluttered decor. He notes that the atmosphere does not match the quality of the food, which is decent but not exceptional. The menu is also in desperate need of a revamp, as it features dishes that are not authentic and do not reflect the flavors of traditional Mexican cuisine.

Chef Irvine meets with Tara, the co-owner, and expresses his concern about the lack of leadership within the staff. He observes that there is no clear communication or direction among the team and that this affects the quality of the service. Tara agrees and mentions that she often takes on too many responsibilities, leaving her little time to manage the staff.

In the kitchen, Chef Irvine discovers that the equipment is outdated and in need of repair. He notices that the fryer is not functioning properly, causing the food to come out greasy and unappetizing. He also notes that the storage areas are disorganized and cluttered, making it difficult for the kitchen staff to find the ingredients they need quickly.

To help turn things around, Chef Irvine decides to update the decor of the restaurant, giving it a more modern and streamlined look. He also overhauls the menu, focusing on authentic Mexican dishes that highlight the flavors and spices of the cuisine. He introduces a new dish, a seafood stew that he insists will be a hit with customers.

To address the issue of leadership within the staff, Chef Irvine brings in a management expert, who conducts a workshop on effective communication and team building. Tara is also given a crash course in leadership, learning how to delegate tasks and manage the staff more effectively.

In the kitchen, Chef Irvine works with the team to clean and organize the storage areas, as well as repair the broken equipment. He teaches them new techniques for preparing the dishes on the updated menu, ensuring that the food is consistently of high quality.

After several grueling days of hard work, the grand reveal finally comes. The restaurant has been transformed, with a sleek and modern look that ties in with the updated menu. The staff is now more organized and communicative, with a renewed sense of purpose and direction. And the food has undergone a complete overhaul, with authentic Mexican dishes that are full of flavor and spice.

In the end, Chef Irvine and his team have managed to save Gusanoz Mexican Restaurant from the brink of closure. The owners are thrilled with the new look and menu, and the customers are equally satisfied with the improved service and food. It's a happy ending for everyone involved, and a reminder of the power of hard work and dedication in the restaurant industry.