Restaurant Revisited: Frankie’s by Maria Russo in Shows, September 5th, 2012
When Robert Irvine visited Frankie’s in Three Rivers, Mich., he found a dusty, outdated restaurant with dangerous levels of food safety and a kitchen stocked with more microwaves than pots and pans. After meeting owners Jay Woehrmyer and Tina Wyman, however, he realized that poor management and a lack of leadership were their biggest problems. Robert had just two days to turn around this 13-year-old restaurant and attempt to fix Jay and Tina’s failing partnership. We checked in with Jay and Tina to find out how they and Frankie’s are doing a few months after their Restaurant: Impossible experience.
Since Robert left, sales at Frankie’s have risen 39 percent, and Jay and Tina report that the makeover is attracting new customers. Both count the new open layout of the restaurant among their favorite parts of the decor.
The kitchen staff is adjusting well to Robert’s popular new menu, and Frankie’s is now serving daily specials. They’re no longer serving the mussels, rib-eye and walleye as customer demand wasn’t high enough to keep ingredients fresh.
The owners have taken Robert’s food-handling suggestions to heart. They now ensure that their products are fresh and that raw and precooked items don’t mix. Though the restaurant still uses the pizza oven to prepare many of its dishes, it is no longer as dependent upon its collection of microwaves, relying on them mostly “to keep food warm” and to cook burritos.
Perhaps most importantly, Jay and Tina have taken steps to improve their professional relationship. As Jay’s wife, Debbie, told us, “they still have their ups and downs. But they are communicating with each other instead of intentionally ignoring one another. Robert did a good job pointing out that working together is what is needed to keep the restaurant running.” The pair now meet twice a week to discuss the business, and both owners say that Restaurant: Impossible has changed their partnership for the better.
More From Restaurant Revisited:
Gusanoz (August 29)
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)
-
More posts from Maria Russo.
Good Show, Rober Irvine!!!
The restaurant is over 35 years old, 13 under the current management!
Doesn't Michigan have licensed food manager courses that are required? Minnesota does!
Awesome! Glad that their relationship is improving. I can't believe they would work together but not speak to each other. Life is short, so just be happy!
About Frankie's…2 friends owned for 13 years….Started out grossing $750k….good. Female ran with a manager for 10 years….Then started downhill….Male stepped in to try and help and all I heard from Robert was HE didn't train her!!! She didn't learn anything in her first 10 years????Give me a break!
April 20, 2013. Drove 120 miles round trip to dine at Frankie's in Three Rivers. Drove up, parking lot was slightly full. Good Sign. Once entered, we stood and after a few minutes someone finally came up and seated us. Our waitress didn't know the menu, had never tried any of the dishes. She took our order. Our appetizer was served before our drinks. An associate waitress made sure our dirty dishes were removed. Our main course was delicious and well worth the trip. Service was poor. Waitress didn't have much training. The owner went to many tables circled us but never stopped to say hello. After such a drive just to visit their restaurant it would of been nice to share what a thrill it was to dine at his estabishment. I thanked the associate waitress for her great service, since she was the one that mainly took care of us. Would we go again? Yes for the food but not NOT the service.
Spot on with this write-up, I truly think this website needs rather more consideration. I’ll in all probability be again to read much more, thanks for that info.