COME THE REVOLUTION
Success won’t be handed on a plate in a new reality series, writes Shannon Molloy
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.
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Zero hospitality experience
and Maz Koutsonikolas are ready to