‘Restaurants on the Edge’
As it launches its second season, the Netflix series “Restaurants on the Edge” takes Southern California chef Nick Liberato and his team around the world to help beleaguered businesses in spectacular locations turn themselves around. It’s a winning combination.
Liberato helms the Venice Whaler and the Pier House, both in Venice Beach — and he has popped up on TV’S “Bar Rescue.”
Who better to dish up restaurant rescue advice than Liberato and his company, 618Hospitality Group? The business, which is named after the Kentucky venue of a memorable Grateful Dead show, was founded by Liberato and partner Mike Dalewitz, who specializes in turning startups into success stories.
The two hit it off right away.
“It was one of those conversations for the books, right? We were about the same age, had the same kind of upbringing. We liked the same things. And it was a two-hour conversation of life,” Dalewitz said. “We really felt that immediate connection.”
They started planning in February and had the endeavor all outlined in March, but had no idea the industry would change so drastically after COVID-19. Still, it turned out to be an ideal time to launch their venture because so many restaurants need help right now. Q We know all about Nick, can you tell us about what you do,mike? Dalewitz: My background is alternative financial models and bringing in technology and business plans to an industry that hasn’t seen these things before. I think we should basically become a hospitality group focused on helping restaurants thrive, not just survive.
Qcan
you give me an example?
Dalewitz: I took an existing business model in New York City. They had a 40-person bar with a big-time mixologist, just doing $2.5 million in revenue (with a) 20-something-percent profit. I came up with a new open bar model for this guy with reservations and cut out windows and takeout. By the time I got through with my model, this eight-person bar was doing approximately $2.5 million of revenue projected out, but it was doing it at 38%. Q The industry really needs help. Everyone’s taking hits, right? Liberato: Ihaveafriendwhohas a business in Long Beach, it just opened up and then closed back down. It’s terribly frustrating. I see some chefs walking through their restaurants with packs on almost looking like a ghostbuster, just to clean the whole place, disinfecting everything. They’re doing everything they possibly can. If you didn’t think chefs or anyone who works in the hospitality business worked hard before, they’re working double hard right now.
Q
Watching a couple of the shows, you’re hopscotching around the world again. What can viewers expect from Season 2?
Liberato: We’vegotsevennew locations and it was shot in a number of different countries, locations like Finland and Slovenia and St. Croix — all these places were just so beautifully diverse. It keeps you bingeing the show, pretty much ripping through and watching them all.
Find it » Season 2 takes cast members Nick Liberato, Karin Bohn and Dennis Prescott to Arizona, Canada, Finland, Slovenia and St. Croix. It’s available to stream on netflix.com.