Restaurant Revisited: Michele’s by Maria Russo in Shows, September 19th, 2012
In Corry, Pa., Michele Sventek needed Robert Irvine’s help to give her restaurant, Michele’s, a new look and better food. Perhaps more importantly, she needed Robert to teach her the basics of running a restaurant since she had no experience in the culinary industry. In just two days, Robert gave Michele’s a much-needed overhaul and taught Michele how to best manage her staff and maintain food quality. We checked in with Michele to see how her restaurant is doing a few months after its Restaurant: Impossible renovation.
Michele says that compared to last year, sales have increased “about 40 percent.” Robert wanted Michele’s to achieve $12,500 per month in sales, and Michele is happy to report that she “can see it happening as we progress.”
The new decor at Michele’s has been well received by customers. “Everyone likes the brightness of it, especially the wall between the dining area and the bar, the fireplace (people are excited for winter to see it working) and the mirrors,” Michele explains.
The servers, too, are excited about the changes at Michele’s and “are loving the extra business,” Michele tells us. She says that she is “scheduling more staff” in order to match the demand at the restaurant.
Michele’s menu now features a mix of the most-popular plates from its original menu and the best-selling items from Robert’s menu, and diners are loving the made-over list of selections. Michele’s favorite dishes include the salmon, hamburger and French fries. Jessie is no longer a chef at the restaurant, but Michele says that she has hired a new full-time chef, one with 16 years of experience and who “is excited to introduce new” dishes to the menu.
Michele tells us that her husband, Andy, “is more positive and more focused on us.” Looking ahead, she says that she hopes to be out of debt by the end of the year.
More From Restaurant Revisited:
Paliani’s Restaurant (September 12)
Frankie’s (September 5)
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)
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More posts from Maria Russo.
That is my question. Did Michele not learn her lesson? I am hoping that is NOT the case.
I live in Corry. Jessie quit the next day.
She probably took the job to get on TV and then left Michele the owner high and dry. It seems to be the usual procedure for the chefs they bring on to this show. I really hope Michele succeeds in her business even if Jessie is not there. Same thing happened in Silver Spring Maryland at Zandi's. New chef was hired and left after filming was done.
Jessi only did the show so she could be on TV. We are friends and neighbors of Michele's brother. Jessi called Michele Friday morning after the show and said she only applied so she could be on TV. She never had any intentions on staying and helping. She wanted the publicity. Like I said before, I hope she goes down in flames.
Nick, where is Cory , pa? Also, any news on why chef jessie quit the very next day?
I know Michele and Andy very well and I can tell you that you are judging people from an edited TV show. Michele is very sensitive and Andy only wants her to succeed. All those so called waitresses are gone and well they should be. They would sit and play on their phones with Michele doing all the work and when Andy would say something to them about getting busy, they would run to Michele. I believe the rest. is doing very well and I hope people will see through the show and came and see for themselves.
I agree – hope his change isn't just for the camera's…but does anyone know why Chef Jessie left – why do most of the Chef's leave every show….it would be nice to know this information
And he never used a pronoun that included her! He said "my restaurant" instead of "our restaurant" and always said "I" instead of "we" when talking about the restaurant. It really bothered me! An attitude adjustment indeed!!!!!
Yikes. How can people be so desperate to be on TV for literally, 15 minutes of fame? It's not like a prospective employer isn't going to hear about what she did. I hope Michele kept the other applicants' phone numbers because they seemed competant (despite not being "chef-ly" dressed for the interview, for whatever reason).
Well she got her publicity, unfortunately its all BAD.
Thanks for the info Kelley.
I would have to hear both sides of the story to really judge. Another poster suggested jessi had a good reason for not staying.
Yes I was in a bit of disbelief that someone who seemed so professional would potentially shoot herself in the foot that way, so I was glad to read some of those comments further down. Apparently she felt that it wasn't a going to be a good fit for whatever reason…which I'm sure she'll share w/prospective employers (hey, we never found out what personal issues were lurking Emily Ellyn's past that she didn't want to divulge on NFNS, and we survived)…so while it seemed on one hand harsh to leave so abruptly and I don't blame those close to Michelle for feeling she'd been wronged; on the other hand she did them all a favor by not wasting either parties' time if she already had one foot out the door.
After how his first marriage ended Mr. Irvine doesn't really have the right to give advice!
Much agreed I always looked forward to the show but nowif it continues im a walikn
So stop watching if that's how you feel.
If you have any experience with restaurant's management … you would understand why Robert does what he did.
I agree. The show is getting tedious and predictable. Pick an owner and let him be humiliated for 1 hour and you get a makeover. What happened to the fun marketing session where they went to a town hall or college? I'll watch until Ramsey's next season starts.
Robert Irvine is not giving them advice that only a trained psychologist can give, he is giving advice that anyone with a straight head on their shoulders can see. What he told the gentleman in the show was that his screaming and swearing to the staff and his wife in front of others is not helping and needs to stop. So I disagree with you, I think what he is doing is letting them know what they are doing wrong and trying to fix it.
Using simple human intervention anyone can do and Robert uses his wisdom do pull it off. what he did to Andy with that brick wall thing, was brilliant! BTW, you just analized Chef Irvine, did you know that? Where did you get your license? If you do not like the show anymore, why are you still watching it?
Pamela, Chef Robert's wife is a female wrestler. Can you imagine why?
ya I kind of agree with you on that
Suggesting going into the restaurant business to your wife who you say is not a good cook is not the sign of a winner. Calling your wife stupid because she wants to get t-shirts (a uniform) for the staff is not the sign of a winner. And I am not defending the wife who should have said "are you bleeping nuts" when he first suggested the idea of getting into that business.
There is a big difference between pointing out, criticizing and stepping up and changing. Anybody can point out and criticize but, since he doesn't have the background in Restaurants I seriously doubt he has the knowledge to play that roll.
Thank You :)
You are correct…the human element plays a huge part of getting a restaurant back on track. Perhaps he could tone it dow a bit, but it needed to be addressed to get to a better place.
It is more east than south.
It is slightly south and mostly east of Erie. It is in northwestern Pennsylvania near the New York state line.
Really… and what comments made you think she came up with the money? Especially after considering her previous career. More like he has a successful business and was stupid enough to indulge his spoiled wife in a failed business venture.
Michele is getting a divorce and has a new man guys! Don't worry she figured it out!
EXCUSE ME" MORON! He was the one that saw it and turned to his wife and said"Want to own a restaurant?" DUH!!!!!
Thank You for yor suuport & you guys are grea :)))
This is an item we do not serve on our menu
Thanks for commenting Andy. It just goes to show we can't always believe everything we read.
Try again Ralph,or not!!
Are you lisitening Michele and Andy. Good Luck.
Well, if an RI redo won't do it for you, then I suppose nothing will. Have you tried driving by around lunch or supper time? Just a suggestion.
How stupid is it that a half dozen female waiters work at Michele's restaurant, but that entire huge resource has not been tapped? If business is slow, it should be a no-brainer that those waitresses without tables should be encouraged to jump up and down at the side of the road in bikinis, waiving pom-poms and signs to cheer customers into the parking lot! What are they thinking to not tap into this obvious resource to wrangle in more customers?
You never know, try it you might like it.
You'd be surprised at how good strawberries are in different recipes. They are a great food to use for a variety of things.
Women believe that strawberries also smell fresh coming out the next day. It's one of those female colon denial psychological things. Women will pay more for any dish with strawberries.
jch, Thanks for the insite. We are quick to judge when we don't know the full story.
I second that.
We don't know what kind of background he has. Maybe his attitude was because he was worried about Michele failing and loosing everything, and tired of some of her employees taking advantage of her. He was probably frustrated and just didn't express it in a positive manner. Michele (as nice as she is) has to take some of the responsibility. She was not letting him know how much he was hurting her feelings. She also needs to stay out of the kitchen, she seems like a very nice lady but she can't cook. Let the cooks handle the kitchen (with monatoring) and she should focus on the front of the restaurant, her staff, her customers and the bottom line. I wish them both the best of luck and success. Communicate!
But, did you really go there? That is the big question, or are you just someone that wants to jab the place like a troll would? Maybe, if you really are a restaurant owner, you felt in jeopardy from Michele's? A simple comment on a community bulletin board does not prove the fact that you were actually there. Maybe you were and the food was that bad, then again maybe you were not there and made it all up? hhhhmmmmmm
my wife and i drove 195 miles 1 way on a sunday only to find the restaurant closed. such a shame, thought this would be a big money day
Then walk away then! Later!
BRAVO!! What is in the heads of some of these people, they think a simply humanoid cannot apply some simple intervention to someone in serious need of it? I bet these are the same people that believe and have been brain washed into believing you must be licensed to give common sense to make people see what they are doing to others. What Robert did was BRILLIANT, with that brick wall routine! Loved your post!
Strawberries are a very versatile food and can be incorperated in many different ways, it adds attractivness to the dish and is healthy, hey, try one, you may even agree, they are yummo!
I'll have to check out some more recipes on Food Network then. Because I love strawberries!
Korpilanmaki ~Seriously? Why would you question someone's integrity? What on earth would they have to gain by making up a story? I have eaten there with my family before Robert stepped in ~ it's hard to burn a stuffed chicken breast but yet have it still be frozen.. but I was served one! Members of my family were among the patrons on the "reveal" night.. I was told the food was just "alright but the portions were very small for the amount they charged". They also went back a few weeks later and said that the service was very slow and "the food was not even close to being good" . They won't be going back again. Corry is a very small town where word of mouth can make or break a business ~ in a depressed economy you can not afford to ignore your patrons.
Hello Korpilanmaki, yes we were there. How can I qualify myself to you? Andy was wearing a white hat and a button-down shirt. Michelle was wearing a black outfit. There was a table of 8 people who had driven up from Pittsburgh, a party of 4 from Candohota Lake, and a retirement party in the back room. If you'd like, I'll e-mail you my credit card receipt. I do not feel threatened by Michele's as a restaurant owner. Our place is 50 miles south and does not draw from her area. In fact, I wish them well and want them to succeed, but in order to do that, restaurant operators must deal with the reality of the quality of their food. If you'd like my receipt copy e-mailed to you, reply to this message with your address please. PS: feel free to take a look at the website of my restaurant that is closest to Corry, PA: http://frenchcreekcafe.com
According to your logic, noone who has ever actually been to a restaurant should comment. Sounds to me like you're the troll. hhhhmmmmmmmmm back atcha.
Mr. Obvious ~ the outside was not redone. It is painted a hideous purple/gray and the parking area is surrounded by overgrown weeds.. there is noting inviting about Michele's from the outside. Paint is cheap and so is a sign with the hours of operation. A customer should not have to search out a business.. a successful business welcomes them in.
Coryite: You hit the nail on the head. Customers judge the inside of the restaurant by how the outside looks. They should have a painting and clean up party with the staff. Make it a fun day for all, maybe a cookout after there done. If they can, maybe close on a Monday morning for it. Whatever will work for them. I wish them success. If I Iived up there I would come and help them.!
Sorry but that comment was way off the grid. TMI we really didn't want or need to know that.
Melissa how many times are you going to make stupid comments?
Zip it shut sweetheart!
Were you married to this pig before? Did he beat you too?
What's up with French Creek Cafe's website? The front page is all black, like a Metallica album, except for the links and logo. When I navigate back to the front page, there's a plate of something that looks like burnt human lungs. I suggest your 'about us' page move to the front page, but what do I know as a professional web designer with $2,000,000 sold? (I’m sure you know better, Mr. Perfect!)
The dinner menu prices as contrasted with the lunch prices are just weird. Looks like two different restaurants. Maybe you should ask Chef Robert to re-design your menu?
I wish you success, but I see flaws in your web presence and overall presentation, Mr. Perfect!
RestaurantOwnerM, it must have been the Firefox browser that moved the burnt/glazed pork chops (that look like lungs to me) to the front page? I checked it on IE and it didn't put the last menu image I looked at back to the home page when browsing back.
My creative, positive suggestion is two-fold:
1) Put an image on your front page, instead of just black background. Invite guests in.
2) Re-photograph your food dishes at an angle. From what I recall, your pictures are taken directly above the dish, which makes the food appear dimensionally flat. (my mind saw lungs instead of pork/lamb chops). If you notice TV ads for major food chains, the camera is typically pointing from the side of the dish at 30 to 45 degree angles. This makes the portions appear larger, and realistic; like they would look if they were on the table in front you. Pointing straight down from 6 feet has the effect of looking at a plate of food on the floor.
That's just my observation. If I visit your restaurant, I will be the table who always tips in excess of 30% if the service is good, or a detailed review on yelp if the service is poor or "pathetic".
@RestaurantOwnerM
1) The change to your front page is excellent. It looks like a restaurant, instead of a portal to hell (before it was just black).
2) The Beef Wellington picture is phenomenal. I'm so hungry now. Seriously change all pics at the close angle.
3) You took my advice but still gave me negatives on my comments?
It's not like I would send you an invoice, so how about a + this time?
ps, the 'on the floor from above' other red tablecloth food pics make me nauseous; like I'm at an airport 24 hour Chinese food poisoning joint, but the new beef wellington pic has me salivating…. I see that picture at the close angle and I'm now very hungry. I'd pay $100 bucks for that dish right now, it looks so good!
Regards,
Herbinator
heyy
I agree completely! Tear these subhumans down to size, then rebuild them into capable humans who can run a restaurant.
It's a work in progress, Herb. Thanks for the feedback.
this is the restaurant that I would always wanted to be done. I just wished that things will become clearer then because of then. Thanks a lot for what you've done.
Thanks,
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