/ck/ - Food & Cooking

[Anonymous No.12553769]

Why is his restaurant chain failing?

[Anonymous No.12553778]

who

[Anonymous No.12553781]

>>12553778
Jamie Oliver, world famous British chef classically trained in Italian cuisine.

[Anonymous No.12553783]

>>12553769
Borrowed way too much money to expand fast when the interest rates were low. Novelty wore off, and the sales remained flat after initial period of growth, but interest charge on debt started skyrocketing.

[Anonymous No.12553784]

>>12553769
He was accused of cultural appropriation last year. Basically the metoo of the culinry world.

[Anonymous No.12553788]

>>12553781
what's his restaurant called and can i afford it with submedian wage

[Anonymous No.12553796]

I want to support him and his employees, and just have their food, it looks really good. I hope it gets better for them all.

[Anonymous No.12553811]

>>12553769
it probably wasn't good enough to get people to come back after an initial "let's see what it's all about" honeymoon phase, and he expanded a shitload initially

[Anonymous No.12553830]

>>12553769
2/3 restaurants fail. It's a tough business.

[Anonymous No.12553833]

>>12553788
> submedian wage
you can't afford ANY restaurant, fag. Why aren't you living cheap to save money?

[Anonymous No.12553838]

realistically, mismanagement, general incompetence, and lack of gallons of Tunisian olive oil.

[Anonymous No.12553914]

>>12553833
i like tasty food and life isn't worth living without instant gratification at times

[Anonymous No.12553932]

>>12553769
Boomers don't go out to eat anymore due to the prices and everyone younger remembers how he rendered school tinners inedible by removeing beans, chips and sausages
>Who could have predicted fucking with a younger generation could affect you in the future

[Anonymous No.12553939]

>>12553932
beans? why beans?

[Anonymous No.12553953]

>>12553939
Brits love their open face bean sandwiches

[Anonymous No.12554025]

>>12553953
no, i meant why did he remove them? what's wrong with beans?

[Anonymous No.12554306]

>>12553769
Because he's shit at business.

[Anonymous No.12554360]

>>12554025
something about giving you gas or whatever

[Anonymous No.12554394]

>>12553769
The health fad died out in place of vegan

[Anonymous No.12554419]

>>12554025
Pythagoras didn't like beans, and he did stuff with triangles so he seems pretty smart.

[Anonymous No.12554434]

>>12553769
Are they related?

[Anonymous No.12554482]

>>12554434
Who the fuck is this kid?

[Anonymous No.12554496]

>>12554482
I'm guessing he's some youtube celeb that normalfag zoomers care about and shit up this site with.

[Anonymous No.12554503]

>>12554496
Angry boomer detected

[Anonymous No.12554631]

It's not

[Anonymous No.12554799]

>>12553769
>>12553781
I thought he was the Current Year talk show host

[Anonymous No.12554809]

>>12553769
Because he's a forced memed vanilla midget who'd never draw a dime on his own and the chickens have finally come home to roost. If he hadn't been hand picked by whichever media group decided to go all the way with him, he'd be in the middle of the pecking order at a fancy restaurant at best.

[Anonymous No.12555007]

>>12554799
John Oliver

[Anonymous No.12555013]

>>12554434
Literally who

[Anonymous No.12555014]

>>12553769
Because he is an inescapable dribbling tosser

[Anonymous No.12555018]

>>12553788

It's called Jamie's Italian (he's not though, he's from fucking Kent or somewhere) and it's a low- to mid-priced Italian restaurant chain selling standard wop dishes.

But this thread is about how it's going bust do no you probably can't eat there, especially if you're a lard because there aren't any outside Europe afaik.

[Anonymous No.12555055]

there's a resturant chain based on a frying pan?

[Anonymous No.12555125]

>>12553769
>>12554809
>>12555018

Lots of these midrange chains are suffering the same sort of fate - too expensive compared to some of the cheap options, not cheap enough compared to the expensive ones. People don't want to pay £15+ for a main course in a chain restaurant. High competition has meant that rents are very steep for prime locations, plus the big debts taken on to expand rapidly (it costs an absolute fortune to fit out a restaurant); these places need to be packed every night to stay in profit.

[Anonymous No.12555130]

>>12553769
Too much olive oil.

[Anonymous No.12555134]

He's really passionate about his Italian food and all, but at the end of the day he's just a Britard and any Italian child, fuck it, any Euro child can cook better than him....

[Anonymous No.12555144]

his cooking is ok, which is surprising since he's english, by english standards he'd be a multiple Michelin star chef, by regular Italian standards his cooking is inedible trash geared towards his mongoloid countrymen

[Anonymous No.12555160]

Famous chefs cannot into Italian cuisine. I know a French chef who tried this too, it failed. Nobody want to eat 20$ pasta.

[Anonymous No.12555173]

>>12553769
it was an overpriced shit tier 'italian' restaurant in a country where most towns have a proper italian restaurant that offers better food at a lower price.
i live in a city and there are at least 6 or 7 italian restaurants that are all better than jaimie's place.
the restaurant business is ruthless, it doesn't matter if you slap a 'celeb' name on your place if it's crap

[Anonymous No.12555243]

>>12553784
>food
>cultural appropriation
Source? I just don't want to believe the world is that stupid.

[Anonymous No.12555278]

>>12555243
last year the spanish got angry with him because he put sausage in paella.

[Anonymous No.12555317]

>>12555160
iunno, i happily pay top dollar for pasta if it's fresh
there is quite a lot of skill technique and effort that goes into it

[Anonymous No.12555326]

>>12555317
I doubt the head chefs makes that fresh pasta themselfies. What are those interns- not even getting paid-for?

[Anonymous No.12555339]

>>12555326
haha what

[Anonymous No.12555344]

>>12555278
It was just bants
People pretend to fight over details like that all the time, like putting onions in omelette or not. Same as pain au chocolat vs chocolatine in France.

[Anonymous No.12555385]

>>12555278
Why would you put sausage in paella though? Seems like the tastes wouldn't mix very well.

[Anonymous No.12555411]

>>12555385
he put chorizo in it and all of spain lost their shit

[Anonymous No.12555426]

>>12555385
In the US we put smoked sausage in seafood gumbos and it works nicely. Sort of the same thing.

[Anonymous No.12555427]

>>12555385
you ever heard of gumbo anon?
prettyyyy similar concept

[Anonymous No.12555433]

>>12555427
gumbo>=<paella. Got it.

[Anonymous No.12555434]

>>12555426
>>12555427
in england, chorizo in paella has been pretty standard for decades. we'll do anything to piss spain off.

[Anonymous No.12555486]

>>12555317
>>12555326

Yeah, but in a big old chain like Jamie's Italian the chefs aren't tippity-top pasta masters. It's either going to be dried (as some pastas should be), or will be produced by minimum-waged immigrants (and not Italian ones) in a warehouse on some industrial estate. You'll still pay something like £12 for it.

If I want some of the best pasta in the country I can go to Padella and pay prices starting from about £4.50 a plate. On the other hand, if I want to pay something like £40 for three courses I have loads of options among independent restaurants which will do a much better and more memorable meal than some midrange chain. I could even go and eat lunch in a michelin-starred restaurant for that kind of money.