COME THE REVO­LU­TION

Suc­cess won’t be handed on a plate in a new re­al­ity se­ries, writes Shan­non Mol­loy

Herald Sun - Switched On - - COVER STORY -

With a lim­ited bud­get and tight sched­ule, two would-be restau­ra­teurs will turn an empty ship­ping con­tainer in St Kilda into a pop-up eatery that will serves hun­dreds of meals a day.

And if they can pull it off, Nathan Scarfo, 27, and Maz Kout­soniko­las, 24, could win $200,000 to make their culi­nary dreams come true.

The many tri­als and tribu­la­tions of the epic task in front of this young cou­ple can be seen in Chan­nel Seven’s Res­tau­rant Revo­lu­tion.

“Win­ning this com­pe­ti­tion would open up doors to a fu­ture in the in­dus­try and ul­ti­mately we’d get a head­start to ful­fil our dream,” Scarfo says.

Phase one of the show fol­lows teams in each ma­jor cap­i­tal city as they de­sign and build their dream restau­rants in a whirl­wind few weeks.

They’ll pro­ject man­age con­struc­tion, hire staff, de­sign menus and prep the kitchens be­fore open­ing their doors to the public for lunch and din­ner.

View­ers have the chance to get among the ac­tion by din­ing in the eater­ies, now open, while film­ing is un­der way.

“We en­cour­age Mel­bur­ni­ans to sup­port our dream and by do­ing so they’ll be sup­port­ing out city’s claim to the best foodie des­ti­na­tion in the world,” Scarfo says.

Res­tau­rant Revo­lu­tion host Jock Zon­frillo, an ac­claimed Ade­laide chef, says this com­pe­ti­tion de­mands more than just ex­cep­tional food.

“Win­ning this com­pe­ti­tion would

open up doors”

Each week, the teams will be judged on food, ser­vice and at­mos­phere, but Zon­frillo says that’s just the be­gin­ning.

“They’re ul­ti­mately judged on profit, so they have to cre­ate a prof­itable busi­ness,” he says. “If they don’t, they won’t win. It’s as sim­ple as that. They have to be able to

cut the mus­tard and make money.”

Un­like some shows that rely on hyped drama, ex­pert men­tor and famed Aus­tralian chef Neil Perry says this one mim­ics what it’s ac­tu­ally like to open and run a res­tau­rant.

“That’s dra­matic enough,” Perry laughs. “There are many mov­ing parts when it comes to launch­ing a new res­tau­rant and I think the teams prob­a­bly un­der­es­ti­mated just what’s in­volved ini­tially.

“It’s one thing to put a plate of food on a ta­ble. It’s how you get there — the process you’ve got in place to do it, bal­anc­ing costs and in­come, and mak­ing it all a won­der­ful ex­pe­ri­ence for din­ers.”

He and the other ex­perts will be on hand to coach the teams through each stage, from ini­tial con­cept to re­fined plan and its even­tual ex­e­cu­tion.

Through­out the com­pe­ti­tion, they’ll be on hand to cri­tique and ad­vise the hope­fuls on how to craft a suc­cess­ful food busi­ness.

And get­ting the doors open is just the be­gin­ning, as the show will fol­low. There will be plenty of chal­lenges to come.

RES­TAU­RANT REVO­LU­TION, CHAN­NEL 7, TUES­DAY, 7.30PM

THE WANNABE RESTAU­RA­TEURS COM­PET­ING IN EACH CITY COULDN’T BE MORE DIF­FER­ENT, WITH DIF­FER­ING LEV­ELS OF EX­PE­RI­ENCE.

NATHAN SCARFO ON CULI­NARY DREAMS

Easy go­ing; pop­u­lar prod­uct

No res­tau­rant

ex­pe­ri­ence

Three qual­i­fied chefs and a pro­fes­sional cook

Will too many cooks spoil the broth? Brand­ing and pro­mo­tions

Zero hos­pi­tal­ity ex­pe­ri­ence

Nathan Scarfo

and Maz Kout­soniko­las are ready to

en­sure Mel­bourne’s

suc­cess.

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