by Maria Russo in Shows, August 17th, 2012
by Sara Levine in Shows, August 10th, 2012
Just days before opening, Bobby Flay and his pastry chef, Clarisa Martino, tackled failing ovens, amateur kitchen help and inferior ingredients at New Jersey bakery Confections of a Rock$tar to make sure that Kimmee launched her dream shop on time. So how is Confections doing now that Bobby and Clarisa have left and Kimmee has been running the bakery on her own?
Today, Confections enjoys sales of $400 per day in the middle of the week, $1200 per day on Fridays and Saturdays and $1000 per day on Sundays. The bakery is closed on Mondays and Tuesdays to allow time for individual cake consultations and bakery preparations.
Kimmee’s taken advantage of the techniques Bobby and Clarisa taught her, and says that “Bobby taught me how to do things the right way. Everything he taught me I am utilizing daily.” This includes baking cupcakes with quality ingredients daily and embracing the importance of organization and time management.
by Sarah De Heer in Shows, August 3rd, 2012
In suburban Chicago, Brendan O’Connor and three of his best friends desperately needed Bobby Flay’s help to make their restaurant dreams come true at Big Guys Sausage Stand. With just three days until the grand opening, Bobby tackled clashing personalities, unimaginative toppings and a depressing interior to help the guys create a sausage spot that impressed even the toughest of critics: Chicago’s Sandwich King, Jeff Mauro.
But what happened when Bobby headed home, leaving the guys to fend for themselves? We checked in with Brendan to see how Big Guys is doing a few months after Bobby’s intervention.
Brendan is happy to report that Big Guys is off to a great start: They are averaging $1,500 per day in sales and their numbers are growing daily thanks to neighborhood buzz, good local press and many repeat customers.
by Sarah De Heer in Shows, July 27th, 2012
Bobby Flay brought in the big guns not once but twice this episode as he took on his next project: Cove Lounge in Harlem, New York. With just three days to open, Alyah and Gloria found themselves knee-deep in bills, as well as dealing with a series of staffing and kitchen issues in their quest to open an upscale lounge. Bobby relied on the legends of Harlem’s food industry and Nina and Tim Zagat to help guide Alyah with constructive criticism. The ladies picked the perfect neighborhood for their venture, but that was only a small part of it.
Before Bobby could consider the task complete, he needed to help the Cove team fix these four crucial issues: staffing, menu, food quality and cocktails.
The signature cocktail, “The Cove,” has been created, and the French fries seem to be perfect. Alyah waited three years for this dream to come true, but did it all work out? One lesson we’re sure she learned was to proofread everything. We checked in with her and Gloria to see how things are going after their visit from Bobby. Click play on the video below for a 3 Days to Open update.
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by Sarah De Heer in Shows, July 20th, 2012
When Bobby Flay arrived at Gionni’s dream restaurant, Licari’s in Grand Rapids, Mich., just three days before the opening, he was almost positive they weren’t going to make it. Along with his wife, Lisa, co-owner of the restaurant, they invested everything — their house, sanity and marriage — but they were in the red, owing money to contractors and vendors, all while emptying their retirement fund and borrowing money from their parents.
Before Bobby could consider the task complete, he needed to help the husband and wife team fix these four crucial issues: Lisa’s unestablished role, poor food quality, a disorganized kitchen and unleashing the secret recipes from Gionni’s mom.
On opening day, Gionni said “he closed a chapter, but opened a new one.” Are things still running smoothly? How are Gionni and Lisa handling their new venture together as a couple? We checked in with Licari’s six weeks later to see how things are going after their visit from Bobby. Click play on the video below for a 3 Days to Open update.
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by Sarah De Heer in Shows, July 15th, 2012
When Bobby Flay arrived at Diana and Darlene’s Melt Mobile food truck in Stamford, Conn., he wasn’t sure if this venture would ever take to the road — especially since the team had just three days until the opening. These two best friends quit their jobs to pursue this dream, but after mortgaging their homes, they were left with almost no money to open their business with. Before Bobby could consider the task complete, he needed to help the team fix these six crucial issues: organization, food knowledge, wait time, expediting, food quality and packaging.
Bobby left his mission saying that he felt Melt Mobile was “a well-oiled machine.” Is it still running that way? Has Darlene and Diana’s friendship withstood all the stress of opening a business? We checked in with Melt Mobile to see how things are going a few months after their visit from Bobby. Click play on the video below for a 3 Days to Open update.
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by FN Dish Editor in Community, March 7th, 2012
Bobby Flay is no stranger to opening restaurants. He knows the trials, tribulations and stresses that go into a start-up. He also knows the equation for success and now he wants to pay it forward on his new show, 3 Days to Open. When he arrived at Sticky’s Finger Joint in New York City — just days before it was set to open — it seemed like he was going to be their only chance for survival. With no recipes, decor, knowledge of food or leadership, Bobby set out to help Paul, Jonathan, Tommy and Stephanie open their clever chicken finger restaurant.
Paul, the visionary behind this concept, was undoubtedly all over the place, and his team needed him to organize his thoughts and delegate responsibilities. Nothing is ever that easy, though. With the help of Bobby Flay and some much-needed equipment, the team pulled off an opening better than anyone could have imagined.
But was opening night their closing night? We checked in with Paul at Sticky’s to see how things are going a few months after their visit from Bobby. Click play on the video below for a 3 Days to Open update.
Think you’ve got what it takes to open a restaurant? Food Network’s own Bobby Flay is lending a helping hand to first-time restaurateurs. In an exciting new series, Bobby helps people with no previous culinary experience overcome the obstacles and inherent pitfalls in opening a successful eatery.
Are you a passionate self-starter who has dropped everything, traded careers or invested it all in the cutthroat restaurant industry? Do you want Bobby Flay to help make sure the doors don’t close before they even open?
Series shooting now until June 8.
Email FNDish@foodnetwork.com now with your story.