Restaurant Revisited: Gusanoz

by in Shows, August 29th, 2012

Gusanoz

When Robert Irvine arrived at Gusanoz in Lebanon, N.H., husband-and-wife owners Nick Yager and Maria Limon were struggling to keep their six-year-old restaurant afloat. Locals once flocked to Gusanoz to taste Maria’s authentic Mexican food, but growing pains got the best of the restaurant and Maria had all but lost her passion for the business. Robert faced a big and expensive mess to clean up, from the decor to the tired menu. A few months after their Restaurant: Impossible makeover, Nick filled us in on how the new-and-improved Gusanoz is doing.

After a slow start, Nick reports that sales at Gusanoz are now steadily growing. To improve their bottom line, the owners took Robert’s advice and cut down on labor costs significantly: “Our total labor is approximately 28% weekly, slightly higher than the 27% Robert asked us for, but definitely in the right ballpark,” says Nick.

The owners have also brought down their food costs without sacrificing the quality of the food. Maria and Nick are overseeing the kitchen directly and prepping much of the food themselves. “We have been working seven days a week but it is paying off,” says Nick. “Food quality is at an all-time high and we are very happy with the improvements in the ability of our line cooks.”

Nick and Maria’s daughter Alex continues in her role as lead server, and their son Eddie works the line in the kitchen and also bartends once a week.

As the front-of-house manager and Gusanoz’s only salaried employee, Shannon “has been very effective in working with the staff to maintain a higher level of guest service,” says Nick.

Nick and Maria are thrilled with the new dining room: “We have personalized it a little by adding candles and dimming the lights, but the core of what Lynn, Tom and Robert created for us is still there,” Nick says. “Thank you again to the crew and producers of Restaurant: Impossible. You are not just making television, you are changing lives.”

More from Restaurant Revisited:

Stella’s (August 8)

Italian Village (August 1)

Zandi’s (July 25)

The Main Dish (July 18)

Longbranch Steak and Seafood (July 11)

Horton’s Kids (June 13)

Pollard’s (May 30)

University Grill (May 23)

Ristorante Barolo (May 16)

Pappas (May 9)

Mama Lee’s (May 2)

Pelican Grill (April 25)

Valley View (March 14)

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Comments (114)

  1. mtsuz says:

    I would like to know how they did the concrete board counter top…..anyplace I can go on the web to see how it is done?

  2. Daryl . says:

    What a load of crap you people write. Gordon Ramsay personified !!

  3. MerMer says:

    Awwwww! Really?? :(

    • Nick Yager says:

      Sales are up and we are doing better than ever. Maria and I are making the majority of the food ourselves and we have been doing well. We are paying bills on time and are whittling away at our debts.

  4. Julie - Florida, says:

    You are probably right , but what you have to understand is that this is TV and this show goes out to millions of people, most don't know that much about different strains of bacteria. Getting ill from Salmonella ispretty well known to the public. I think what he is trying to say to us and the restaurant ownrs and workers (very dramaticaly) is, its bad, it will make you sick, don't eat it and especially don't serve it to your customers.

  5. mmk1250 says:

    Could not agree with you more. The original show was excellent. Now we have to watch the drama queens. Most times I choose not to. Plus, you are watching a network that pay no attention to the wishes of its' viewers. Comment after comment, etc……has asked that the FN to place the updates at the end of the show, a request that seems to be falling o deaf ears. Time to move on.

  6. Steven says:

    I'm sure FN came to the conclusion at some point that this was not Extreme Makeover, Restaurant Edition. What's the sense in wasting ten grand on a failing restaurant if you don't address the issues that got it that way in the first place?

  7. Nick Yager says:

    Hi- thank you for the positive comments. We named the restaurant Gusanoz after the maguey catapillar that us found in a mezcal bottle.

  8. Nick Yager says:

    We named Gusanoz after the maguay catapillar that is found in the mezcal bottle. Our menu gives more background on the history of the catapillar and of Gusanoz.

  9. Nick Yager says:

    Thank you!

  10. Nick Yager says:

    Sorry to hear that Joe. So far we have not removed any of Roberts menu items, although we have brought back some of our favorites. Take care.

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