Johnny Garlic’s Employee Shocked Restaurant Shut Down Three Days After His Hire (owned by Guy Fieri)

KOVR CBS 13 Sacramento ^ | November 10, 2014 | Nick Janes

[al baby]

The Restaurant Business sucks one needs to be hands on at all times to make it work

[driftdiver]

His critics seem to enjoy his failures.

[cong. dance leader]

You’ve got that right! My mid-life crisis consisted of opening a little fast-casual neighborhood joint with my wife. Good local reviews and 4.5 stars on Yelp, but 7 days a week for me. Was so happy to unload it for 20% of what we invested in it. I thank God every day that I am out of that business.

[Craftmore]

So,Why is this newsworthy?Places close everyday.

[Jonty30]

Not just that. From what I understand restaurants will either attract customers or they won’t. You could do everything right and still close your doors.

[newnhdad]

it’s funny this came up. I’ve been watching those “reality shows” and it has pretty much dissuaded me from even considering going into a restaurant franchise. It’s a tough business and most local places are lucky to make it past two years. I have no desire to stay up all night chasing roaches, scrubbing exhaust vents, cleaning grease traps and sleeping in the office.

[odds]

The restaurant business is highly competitive, usually with a short lifecycle. Unless you’ve a very well established name, great management & consistent quality & cost and guard against new competitors. Location matters too.

[SamAdams76]

The best jobs I ever had were working in restaurants. I pretty much did it all as a young adult. I bussed, washed dished, waited tables, worked the grill and did food prep. Boisterous atmosphere. All the food you can eat (and I ate jumbo shrimp by the pound). Loud-mouthed cooks screaming obscenities just like you see on the TV.

I'd still be doing that kind of work today if it paid well. But it doesn't. Unless you are an owner or the head chef.

If I ever got divorced, I would open a restaurant. I would work/live there pretty much 24/7 because that is what it takes to run a restaurant. You do not have much of a life on the outside. It's the restaurant all the time. I'd also spend a lot of time at the bar and drink some of my profits.

[eyedigress]

That title makes my head hurt.

[odds]

Hm, for a couple of secs just reading the title i thought it had to do with garlic! :/

[driftdiver]

In my research the small business administration has stats that 95% of restaurants fail within 3 years.

[GeronL]

just because the celebrity is an owner is no guarantee

[cripplecreek]

From what I understand restaurants will either attract customers or they won’t.

Sometimes it really is all about location and even that can be rather inexplicable.

A little restaurant near where I grew up seems to thrive largely on tradition alone. The food is nothing to write home about and the place is surrounded by farmland but the place has been open for probably 30 years.

The Cutty Sark restaurant at 5986 Hanover road Hanover Michigan seems to survive on habitual repeat business. Sunday's seem to be their busy day during the week with a lot of take out the rest of the week. If you check it out on google earth you wouldn't believe a restaurant could survive there.

[RedMDer]

FReepers, Let's go!
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[goldstategop]

As Chef Robert Irvine says, the restaurant business is a full-time commitment. If you have the passion, the drive and the experience to share your love of good food with others, you can potentially make it work.

Just don’t expect to get rich off it. If you like cooking and have the know-how, it can be a good fit. But don’t sign up and expect to run a restaurant and turn a profit if you don’t know what you’re doing.

And for every restaurant that succeeds, others close their doors. Its a tough business and definitely not one for the faint of heart. This is a 24/7 year round business and you have to be committed to it to make it something people want to spend their dollars at.

[eyedigress]

I thought it was somebody hooking up 480 to the metal tables.

To each their own I guess.

[odds]

Well, i’ve had enough of aoili sauce (mayo mixed with garlic) last 3 days. So, maybe was associating it with that. Won’t ask what was going thru your subconscious mind! Lol :)

[eyedigress]

I work with 480 every day. The word “shocked” is near and dear to my heart. :^)

[canuck_conservative]

Britton Archie was told not to talk to CBS13

Or what?

They'll fire him?