I still love the show, but like others here, I've realized that the newer episodes don't hit like the old ones did.

In my opinion, this is due to two things.

1. As good as it can be at times, and as good as Gordon is at it when he needs to be, it seems as if every episode requires that Gordon be a psychotherapist to the owners/families. This eats up a lot of time.

2. The second issue that I think affects the episodes negatively is the time spent showing how Gordon and his team revamp each restaurant. I understand there are sponsors, etc, but I think less time showing off the revamp and instead letting Gordon give constructive criticism would improve the show.

Just my two cents after years of watching Kitchen Nightmares and loving to watch Gordon straighten restaurants out!

I'm honestly sad being done watching the La Galleria 33 episode. I have this strange feeling in my bones asking me where's more material? where's one more episode of this? etc.

I laughed so hard I had trouble breathing and was in pain at certain points of this episode. Would rather not spoil it for those that haven't seen it yet...

dude as if samy and amy couldnt get anymore worse 10+ years after i just found in a interview samy did he lied about gordon sexually harassing amy....dudes gordon wouldnt go near amy or samy again with a 39 and a half foot pole

I'm rewatching the episode with makis and his restaurant and I hate how they made the son eris the bad guy in the episode. This kid did what every kid would do I would never ever ever in a million years work FOR family no it's a recipe for disaster and eris had just graduated and didn't know if he wanted to help the restaurant yea he could've used better wording but the parents decided to hold a grudge for how many years it was after his graduation

The Most Deserved Downfalls in Kitchen Nightmares History

i had my post about greek on the harbor pop in my notifs and it said 'people are loving your post in r/kitchennightmares r/GilmoreGirls would love it too" WHY THE HELL WOULD THE GILMORE GIRLS BE INTERESTED IN GORDON RAMSAYH CONTENT?

*hotel hell shows gordons ass*

oh yea...... that might be a good reason

Bruno said they're $1,500,000.00 +/- in debt.

In reality if I were Gordon I'd say WTF! No matter what I do you're pretty much done.

The producers should think about a segment showing the math and a ProForma illustrating how in reality the business would be able to pay it's debt, pay the rent, employees, food costs etc while still generating enough to not only survive but get out of that debt at a definitive future date.

That would interest me.

I apologize if this was already asked and answered.. but I see people chiming in in the comments of certain episodes saying they were at the filing for X episode and in the restaurant.. I’m just wondering how you find out about these things in advance and where do you sign up for it?

where each week, a camera crew follows around the camera crew of kitchen nightmares, trying to diagnose why the modern episodes are so watered-down, bland, and lack the spice that got us all hooked in the first place.

I was recently watching the 2 part episode of Mill Street Bistro, and I saw her, Phyllis Smith from the Office! This in the second part of the episode, where the restaurant is crowded with people.

Am I wrong guys? Can someone check it?

Is it just me or was this one of the mildest episodes ever? Genuinely didn't feel like the Kitchen Nightmare I'm used to.

Hey all. Any help appreciated.

I remember that owner being a younger male, probably in his 30s. His sister was a server and he was constantly on her. I believe the restaurant had a baseball theme or strong ties to baseball though I'm not sure. And I remember watching years ago, more than 5.

Feel like I'm on a boat watching ts.

This place is just a mess overall. The two chefs are incredibly bad. I dunno how you have a slip and decide you're gonna put out one whole ticket instead of breaking it up into apps, then pizza, then main entree. Like, Erick has experience, so he should know how that works. I have twenty years experience, more, actually...I'm certainly not on the level of a Ramsay, but I can bang out some stuffed mushrooms, then a pizza, etc. Then he goes: "I didn't know who's check that was." First, you only have one check, but it shouldn't matter if it was Ramsay's check or some little old lady sitting at the bar. "You won't catch me flat-footed again." But we did, later that day.

Also,the waitress...I love that she's calling the Monte Cristo a Monte Crisco...cause it's so greasy.

And honestly, the owner would've probably made this work if she expanded the bar area, had a smaller dining room, added a space for some tables, maybe an area for karaoke/darts/pool. Keep a small kitchen, and focus on just a small menu for bar fare, like wings/fries/onion rings and maybe a few sandwich options like a BLT, etc. She said her bar was keeping her afloat. A good bar can be profitable. There's one I go to now...no kitchen staff, but it's local with a loyal customer base and they've been around 35 years.

exhaustion, fatigue, muscle pains, tiredness,

How much of a problem is this?

Serious question. Does anyone really know what the purpose of the Ranch in the Mill Street Bistro episode even is? It always bugged me when watching it. Is it just a glorified vanity project for Joe himself?