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.