New cooking show Restaurant Revolution hopes to give its contestants – and viewers – a taste of what running a restaurant is truly like
With a limited budget and tight schedule, five teams from around Australia will each turn a shipping container into a popup restaurant that will pump out hundreds of meals a day.
The many trials and tribulations of such an extraordinary task will be captured by cameras as part of Channel Seven’s new reality show Restaurant Revolution. And viewers have the chance to get amongst the action by dining in the eateries, which are now open, while filming is under way.
But the key to winning a $200,000 cash prize will involve more than plating up.
The show follows teams in Sydney, Melbourne, Brisbane, Adelaide and Perth as they design and build their dream restaurants.
They’ll project manage construction, hire staff, design menus and prep the kitchen, before opening the doors to the public.
Host Jock Zonfrillo, an acclaimed Adelaide chef, says Restaurant Revolution demands more than just exceptional food.
“They’re judged on profit, so they have to create a profitable business,” Zonfrillo says. “If they don’t, they won’t win. It’s as simple as that.”
Teams will be judged each week on food, service and atmosphere by a panel of experts spanning hospitality, culinary, branding and business specialties.
They’ll also mentor the wannabe restaurateurs.
Unlike some shows that rely on hyped drama, expert mentor and famed chef Neil Perry says this one tries to mimic what it’s actually like to open and run a restaurant.
“It’s one thing to put a plate of food on a table. It’s how you get it there, the process you’ve got to do it, balancing costs and income and making it all a wonderful experience for diners.”
Restaurant Revolution, Channel 7, Tuesday, 7.30pm
John, Justine and Maggie will represent Brisbane in