New cook­ing show Restau­rant Rev­o­lu­tion hopes to give its con­tes­tants – and view­ers – a taste of what run­ning a restau­rant is truly like

The Gold Coast Bulletin - Play Magazine - - LIVE & LOUD - SHAN­NON MOL­LOY

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

Restau­rant Rev­o­lu­tion.

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