The Desperate Struggle of Israel and Tara's Restaurant

Israel and his partner Tara are at their wit's end, having invested a hundred and fifty thousand pounds in their restaurant. Despite this significant investment, the business is struggling to stay afloat. The restaurant has seen a significant decline in customers over the past two years, with more than 50% fewer patrons than they had two years ago. This drastic change in revenue has left Israel and Tara feeling desperate, wondering if they should continue to try and turn their business around or cut their losses and move on.

The main culprit behind this decline is the restaurant's bar, which has been supporting itself but still contributes significantly to the overall financial struggles of the business. The lack of customers is causing Israel and Tara to feel like they are running before they can walk, with no clear solution in sight. They are facing a crossroads, unsure of whether to continue investing in their business or to abandon ship and try something new.

In an effort to turn things around, Israel has employed one of his former colleagues, high-flying executive chef Phillip Blaze, who boasts 25 years of experience in the culinary industry. Blaze comes from the successful stables of Belle go and Planet Hollywood, where he had over a hundred and fifty people working for him. Despite the promise of having such an experienced chef on board, Israel's restaurant is still struggling to attract customers.

The challenge facing Israel's restaurant is not just about food quality, but also about providing excellent service. The Maitre D', Dave Boehne, has become Phil's nemesis, and tensions are running high between the two. Boehne seems to be prioritizing quantity over quality, which is causing issues with customer satisfaction. On a recent Valentine's night, out of 84 available seats, only 24 were booked, highlighting the restaurant's struggles to attract customers.

Despite these challenges, Israel has managed to create some standout dishes, including his avocado and shrimp offering, which was praised by Blaze. However, even this successful dish cannot save the restaurant from its overall decline. In a recent review, one customer reported that their meal was a "memory cycle", suggesting that the food was not memorable or impactful.

Israel and Tara's struggles are compounded by financial difficulties. Israel is up to his neck in debt and does not have the security of owning the building, which means that if the business fails, they could lose everything. This pressure is driving Israel to take drastic measures, including considering whether to return to the landlord next month with a proposal to close down the restaurant.

In contrast to the challenges facing Israel's restaurant, Phillip Blaze's culinary experience is based on high-end restaurants like Belle go and Planet Hollywood. In this review, he praised Israel's food as being "nice colors", but noted that it just needed some cooking time, suggesting that there are areas for improvement in terms of quality.

The relationship between chefs and service staff can be a challenging one, with tensions often running high. This is evident in the conversation between Phil and Dave, where they appear to be arguing over customer satisfaction. Phil emphasizes the importance of treating customers with respect, while Dave seems more focused on providing quantity rather than quality.

In the end, Israel's restaurant appears to have lost its passion and energy, which is reflected in the subpar experience offered by one reviewer who was forced to bring their own dessert due to poor service. This highlights the need for Israel and Tara to re-evaluate their business strategy and focus on providing a high-quality customer experience if they hope to turn things around.

"WEBVTTKind: captionsLanguage: enhaving invested a hundred and fifty thousand pounds and with a quarter of a million pound load from the national brewery Israel and partner Tara are at the wit's end pissed through your hands classic example in business trying to run before you can walk how quiet is it the restaurants losing money the the bar will be supporting the restaurant themselves have job but more than 50% in comparison to two years ago and that's provided to get it back there is very desperate how many crossroads do I still give it another go well do I return the case to the landlord next month and say I better go and do something else we don't know the kind of guy that giving easy Israel is up to his neck in debt and doesn't even have the security of owning the building if this goes tits up he and Tara will lose everything in a last-ditch attempt to win back customers Israel has employed one time one of the fighter pilot now high-flying executive chef Phillip blaze - avocado and shrimp with 25 years experience Monsieur blaze came hot from the multi-million pound stables of Belle go and Planet Hollywood I thought well why not give a try you know to the countryside of England Planet Hollywood I had a hundred and fifty people working for me you know so here it's a lot different you know I've got two three chefs you know we get some great feedback but the only problem is that the guests don't come in even on a dead cert like Valentine's night out of 84 available seats only 24 have been booked but at least that means the missus and I can get a table from the Valentine's special menu I bought it a scallop and shrimp cocktail for mains and a tiramisu creme brulee for dessert sorry I decided to bring it myself because I have trouble getting a waiter thank you you're welcome microwave rice straight away just uh just a mess for me I really got nice colors they just need cooking sort of 10 seconds each side though the chewy with overcooked dried prawns Phil's nemesis and Maitre D' is 25 year old and six boy Dave Boehne I think you need to have quality rather than quantity on a night like tonight treat people with the respect they want and the special MNR how was your meal sing we'll go straight to the you can do nothing did you ask the it's a memory cycle isn't it Tim super burly so did you work it said robbery Alok kicks and I'm not dealing you on complaining I ordered salmon and which sounded lovely and but it just wasn't quite cooked at least my pudding should be a safe bet it's a French classic so Philip should be able to make it with his eyes closed and it looks like he has company it's liquid it's the first time we actually I've never had a runny creme brulee should ask for straw how come on it's not alright yes me thank no no no no you don't look any do it okay someone you're okay go back to your restaurant anglo-french relations seem to have hit a new low we made hard work of nothing and what I didn't experience was any passion well I did think that the scallop dish which I was actually very very good the ones I wore like rubber and I'm really sorry but I've never known a Frenchman and to make such a and brûléeing all my life we've got a lot of work to do awful food bad service cool you no definitely not the place for mehaving invested a hundred and fifty thousand pounds and with a quarter of a million pound load from the national brewery Israel and partner Tara are at the wit's end pissed through your hands classic example in business trying to run before you can walk how quiet is it the restaurants losing money the the bar will be supporting the restaurant themselves have job but more than 50% in comparison to two years ago and that's provided to get it back there is very desperate how many crossroads do I still give it another go well do I return the case to the landlord next month and say I better go and do something else we don't know the kind of guy that giving easy Israel is up to his neck in debt and doesn't even have the security of owning the building if this goes tits up he and Tara will lose everything in a last-ditch attempt to win back customers Israel has employed one time one of the fighter pilot now high-flying executive chef Phillip blaze - avocado and shrimp with 25 years experience Monsieur blaze came hot from the multi-million pound stables of Belle go and Planet Hollywood I thought well why not give a try you know to the countryside of England Planet Hollywood I had a hundred and fifty people working for me you know so here it's a lot different you know I've got two three chefs you know we get some great feedback but the only problem is that the guests don't come in even on a dead cert like Valentine's night out of 84 available seats only 24 have been booked but at least that means the missus and I can get a table from the Valentine's special menu I bought it a scallop and shrimp cocktail for mains and a tiramisu creme brulee for dessert sorry I decided to bring it myself because I have trouble getting a waiter thank you you're welcome microwave rice straight away just uh just a mess for me I really got nice colors they just need cooking sort of 10 seconds each side though the chewy with overcooked dried prawns Phil's nemesis and Maitre D' is 25 year old and six boy Dave Boehne I think you need to have quality rather than quantity on a night like tonight treat people with the respect they want and the special MNR how was your meal sing we'll go straight to the you can do nothing did you ask the it's a memory cycle isn't it Tim super burly so did you work it said robbery Alok kicks and I'm not dealing you on complaining I ordered salmon and which sounded lovely and but it just wasn't quite cooked at least my pudding should be a safe bet it's a French classic so Philip should be able to make it with his eyes closed and it looks like he has company it's liquid it's the first time we actually I've never had a runny creme brulee should ask for straw how come on it's not alright yes me thank no no no no you don't look any do it okay someone you're okay go back to your restaurant anglo-french relations seem to have hit a new low we made hard work of nothing and what I didn't experience was any passion well I did think that the scallop dish which I was actually very very good the ones I wore like rubber and I'm really sorry but I've never known a Frenchman and to make such a and brûléeing all my life we've got a lot of work to do awful food bad service cool you no definitely not the place for me\n"