Inside Soap - - INSIDE TV -

Last week, a brand-new batch of 12 as­pir­ing restau­ra­teurs be­gan their mis­sion to bag a ma­jor in­vest­ment un­der the ev­er­watch­ful eye of maître d’ Fred Sirieix, as My Mil­lion Pound

Menu re­turned for a sec­ond se­ries. This week, three more con­cepts will be put to the test – but what are the ma­jor pit­falls that the hope­fuls need to avoid? In­side TV went di­rect to Fred to find out…

“Sud­denly you have to run a team of 10 to 15 peo­ple,” Fred points out. “For some peo­ple, even just a very ba­sic man­age­ment is­sue like that is com­pli­cated. What sys­tem do you work to? How do you or­gan­ise your ser­vice? How do you com­mu­ni­cate be­tween the kitchen and the front-of­house? How do you make sure the food is de­liv­ered on time? To me, this is all sec­ond na­ture – but then

this is what I’ve been do­ing for the past 30 years!”

The se­ries makes it clear just how much work goes into set­ting up and run­ning a suc­cess­ful restau­rant, and Fred thinks it’s likely to be an eye-opener for view­ers.

“Ev­ery­body thinks they could do it,” he shares. “But when you watch this show, you re­alise it’s not about cook­ing a din­ner party for four, and then you can run a restau­rant. Some­times I give parac­eta­mol to my kids, but it doesn’t mean

I’m a doc­tor! Peo­ple need to be able to cook, but it’s also about un­der­stand­ing the ba­sics of the in­dus­try.”

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