Restaurant Revisited: Valley View by Sara Levine in Shows, March 14th, 2012
As of February 2012:
Three months later, new General Manager Kelly says the freshness of the new dining room has not waned for her.
Kelly now holds employee meetings to train staff on food safety and proper customer service. She and Kim also meet weekly with their newly hired chef, Matt, to go over any kitchen issues.
Chef Matt has become Kim’s right-hand man. He’s helping to bring in more fresh ideas, and today there are very few frozen items on the menu. Kelly is excited for Chef Matt’s new menu to roll out — she can’t wait to see customers’ reactions.
Kelly and her staff are still working out some issues. The hot bar has been a challenge, so they’ve decided to only serve soup at the bar Tuesday through Thursday and full meals Friday and Saturday.
Ann has a hard time staying away. “I guess having a business for almost 30 years and having all the decisions to make is hard to walk away from.” says Kelly.
“To see how Restaurant: Impossible made a tribute to my brother still puts tears in my eyes,” Kelly says. “I know that he would love it. I know I do!” She wants to take the restaurant to new heights and thanks Robert Irvine for giving them a fresh start.
Update: Sadly, Ann decided she could no longer invest any more of her own money into the restaurant and on March 8, Valley View closed its doors for good.
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More posts from Sara Levine.
It would be nice if Robert would give a little background on his design team. I have watched from day one and have never heard any personal tidbit on the team. I really do miss the update at the end of the show, sales up sale of new dishes tripled ect. Seen Roberts wedding which was nice. But not a thing on the team (Children, business owners, personal life, education, other skills ect). I am hardly ever on line, so getting no update has turned me away a little. Why not do a update show once a month featuring the months shows..
I recognized the Valley View Restaurant from playing golf in the area, and was honestly surprised Robert spent his time and effort there. The restaurant is in the middle of nowhere, surrounded mainly by huge Amish farms. The population in the area has to be small. It's a considerable drive from Baltimore, Philly, Lancaster, or Wilmington, so unless you serve something unique to make the drive worthwhile, you have to serve a ton of meals to the locals to pay the bills.
Please post updates on the screen at the end of each show. I always looked forward reading those. hanks!
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Hi, Till now I have seen every show and I admire Robert's skills. I think he is a top restaurateur and also he is a great sphycologist as you can see. He does not only repair restaurants but also family relationships that are going bad. I think he is the best .His fisique also impose respect.
soo all by all it's a great show . And I agree with putting the review at the end of the show
Chef Irvine–As a restaurant owner for more than 25 years , ! find watching your show, that I learn
something new quite often. Also I now tell my manager to watch Food Network.
Many thanks
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Thanks for the article on this subject, I found it to be very exciting and informative, hope to view more from you soon.
Is Valley View still closed? (12/1/12)
Nice answers in return of this matter with firm arguments and describing everything on the topic of that.|
Is valley view still closed