Gordon Ramsay’s show is looking to help out some restaurants in need
Is your restaurant falling apart at the seams? Think that calling in a world-class chef to yell at you for a few hours might be its only hope for survival? Then Kitchen Nightmares, currently casting for its next season, is for you!
"If your restaurant is having problems and you want chef Gordon Ramsay to come into your establishment, troubleshoot your problems, and get you back on the road to success, contact us NOW!" reads the release. The "casting call" is open only to restaurants that have been open for more than a year, have more than 35 seats, and aren’t part of a franchise.
In the show, Ramsay shows up, attempts to eat some food, picks apart the restaurant’s faults, and then does his best to renovate the space, revamp the menu, and give the failing restaurant a new lease on life. Ramsay blowing his top is also usually a part of the deal, but we’re not sure if it’s written into the contract.
If you're interested in featuring your restaurant on the show, email [email protected] and cc: [email protected], making sure to include name and contact info, name and location of your restaurant, restaurant website (if
you have one), the type of cuisine you serve, how long you have been in business, "and most importantly... WHY you deserve Gordon's help!" You can also download the application and apply online at the production company’s website.
Reality Tv Revisited
In this Kitchen Nightmares episode, Chef Gordon Ramsay visits Pantaleone’s in Denver, Colorado.
Pantaleone's was owned by Pete Fafalios and wife Paulette, who opened the restaurant in 1985.
Pete is the chef and makes the pizzas, which won lots of awards back in the early days.
The restaurant was busy in the 90’s and had rave reviews about the food but not anymore.
Pete is still stuck in the glory day of his successful years and doesn’t believe the food is the problem, even though customers complain every day.
They are close to shutting down completely and need help from Gordon to make the restaurant successful again.
Gordon arrives at the restaurant and meets Paulette, Pete and their son Josh.
He sits with the couple and finds out the award for best pizza in Denver was given to him in 1985.
He asks the family where in Italy they are from and finds out that Pete is Greek and he trained in New york.
He is hands on, but they are closed Sundays and Mondays because he watches football and has to have his siesta, even though Sunday is possibly the busiest day for pizza delivery.
Gordon then learns they don’t have a delivery service for their pizza and are pick up and eat in only.
Paulette reveals Pete doesn’t listen to anyone and Gordon will have a challenge to get him to change his ways.
Gordon wants to know when Josh is taking over the business as he is already 33 but Pete says he is the head chef still.
Gordon pauses his interview with them to talk with Josh who says he is frustrated.
He tells Gordon that his father keeps postponing his training to take over from him in the kitchen.
Gordon sits down to try out the menu and is served by Celestina.
She thinks the problem with the restaurant is the owners who don’t agree on how the place should be run.
He orders a sausage pizza, a toasted meatball hero, a calzone and a linguini.
Gordon compares the dining room to a hospital waiting room.
Whilst he is waiting he talks to other customers who say the meatballs taste like cat food.
Gordon notices a hologram of a spooky clown on the wall.
The calzone comes first, it is enormous, too full and cold in the middle.
Next to arrive is a sausage pizza, it is also enormous, the dough is raw and it is dripping with grease and oil.
Pete is not accepting of any of the feedback and continues to protest that it is the best pizza in the city.
Gordon calls Celestina to complain about the extremely thick crusts.
She tells him that is the thin crust and that other customers complain about the crust too.
Josh wants to throw it away but Pete says he will eat it and it will not be wasted.
The meatball hero comes next, it is enormous and Gordon can’t figure out where to start.
It is soggy and flaky and Gordon describes it as a diaper full of meatballs.
The final dish of linguine and clams, it is bland, watery and has canned clams.
He empties the juice at the bottom of the dish into a glass.
Gordon calls the kitchen staff together to give them his feedback he says it was the worst experience he had.
Pete is in denial and disagrees with him on all his complaints about the food.
Gordon could tell immediately the clams were canned and points out they lied on their menu saying all the food was fresh and homemade.
Gordon has the family be honest with Pete and they say that the pizzas are not the best in Denver.
Gordon sits with Pete and tries to get him see he is in denial but he still refuses to concede on problems with his cooking and the menu.
Later, Pete and Josh are sharing a smoke outside and Josh tells him he agrees with Gordon and he hopes he listens.
She tells Pete that if he refuses to listen and change, she will leave the business.
The next day, Gordon sets up a taste test to see what people think about the pizza.
He will be sharing the feedback to the Pantaleone’s staff via a video link.
Gordon puts Pete’s pizza up against the best pizza in the town and a store bought pizza.
People said they liked Pete’s pizza the least with 10% of the vote after complaining that it was too soggy, greasy and thick.
Even the store-bought pizza beat their pizza with 15% of the vote.
The best pizza in town gained an impressive 75% of the vote.
Pete is shocked at the results and Gordon tells him their pizza is dated and it is a new era.
The 1991 review of their pizzas was outdated and invalid 30 years later.
Gordon sends the staff away and meets with Pete alone.
He asks Pete if he would change his pizza and he says no.
Josh and Paulette say they are embarrassed and tired of working for something that isn’t working anymore.
This makes Pete finally commit to change as he doesn’t want to lose his family.
Gordon then decides to work on the father son relationship with some bonding time.
Gordon tells them about Rao’s, a pizza place that has been open since 1886, over 100 years.
He is taking Pete and Josh to Las Vegas to visit the restaurant via private plane.
They get to meet the owner of Rao’s, who tells them he is the fourth generation to run the restaurant.
He learned the business under his father and he gives them tips on how to pass on the business to family.
While they are away Gordon gives the restaurant a makeover, he has replaced the wood panelling and the plastic table cloths.
The restaurant has been brightened and is more contemporary with pictures of family and Italy on the walls.
The branding is also more prominent and the scary clown is gone.
The menu and portion sizes has been reduced with traditional Italian pizzas with modern contemporary twists added.
The next surprise is that a delivery van has been donated for their pizza new delivery service.
For relaunch night, Gordon gives both Josh and Pete a pre-service morale booster out the back which includes smashing a plate.
Gordon puts Josh in charge of the sauté line and Pete in charge of the pizzas and expediting.
Customers are let in and Pete and Josh start bickering again.
Pete isn’t communicating and is overwhelmed by orders.
Gordon is upset and pulls Pete and Josh to one side to tell them to focus on one ticket at a time.
After the pep talk they get organised and food starts going out of the kitchen, to the delight of customers who loved the food.
The relaunch night ends a success and Gordon says his goodbyes to the family.
Gordon Ramsay 'Kitchen Nightmares' Chef Commits Suicide
A New Jersey restaurateur once featured on Gordon Ramsay's "Kitchen Nightmares" -- and told by the TV chef that his debt-ridden eatery was "about to swim down the Hudson" -- was eerily found floating in the river after jumping off the George Washington Bridge.
Joseph Cerniglia, the 39-year-old owner of Campania in Fair Lawn, is the second chef to commit suicide after appearing on one of Ramsay's high-heat, reality-cooking series.
Cerniglia -- once the executive chef at Manhattan's famed Gallagher's Steak House -- had been deeply in debt when his Italian eatery was featured in the first season of "Kitchen Nightmares" in 2007.
During the series, foul-mouthed celebrity foodie Ramsay would verbally bash down-on-their-luck restaurateurs in hopes of getting them back on track.
"Your business is about to f--king swim down the Hudson," the brash Brit berated Cerniglia, a married dad of three who lived in Pompton Lakes.
What Happened Next at Burger Kitchen?
At Burger Kitchen after Kitchen nightmares, the menu and kitchen staff at Burger Kitchen in LA were changed numerous times.
In August 2011 the restaurant is said to have changed ownership and by October 2011 there was a rebranding, a new, smaller menu, a new team of Chefs and new management in place.
Yelp reviews continued to be negative and customers reported that none of the burgers that Gordon had created were on the menu.
The POS system installed as part of the revamp was also no longer used to take orders, burgers were still not cooked as ordered and service was very slow.
Burger Kitchen closed in February 2012.
There was a for lease sign at the restaurant in mid January and the restaurant was shuttered in February.
There is the belief that the Burger Kitchen episode was staged and Burger Kitchen was exposed in this blog post.
Luigi's opened in it's space just a few weeks after they closed but this also closed.
Jaffaa Middle Eastern restaurant is now in it's place.
Alan Saffron died in April 2020.
Burger Kitchen is Kitchen Nightmares season 5 episode 5 and 6 and was aired on November 04 and 11 2011. The episode was filmed in August 2011.
5 Apocalyptic Realities Working At A Dying Chain Restaurant
We've always said that if you want an early look at the apocalypse, try working at a dying chain store. Standards break down, supply lines dry up, all messages from the top are lies and doublespeak.
As it turns out, things become positively tragic when the failing business is a festive family restaurant. We sat down with Tom, a former waiter and bartender at the now-dead Bennigan's, and Nicole, who was a waitress and hostess at equally dead Mexican chain Chi-Chi's. They told us that in those sad, ridiculous final days .
When restaurants start cutting corners, things turn ugly in ways that are literally gut wrenching. If you've ever gotten queasy watching an episode of Kitchen Nightmares, you know where this is going.
If you're not up on your Gordon Ramsay spinoffs, that means grab a bucket.
"We needed to stretch out the length of some of the food," says Tom, of his now-defunct Bennigan's. "It could be a few weeks before more bread arrived, and for the last few days, we would serve bread with mold on it. I had no idea about it until someone complained."
And if corporate didn't care, why should the employees?
"You know, why vacuum thoroughly if it's closed soon? Why should you wash more if you know you aren't getting many more customers that night? Why throw out the bread when you don't know when more will come in? We had bussers who didn't bother to clear a table before a wipe down, and I'd seat a family at a table where it was all nice and clean until a few inches to the back of the booth -- there'd be a line of crumbs and food from the previous guest showing exactly where he stopped because he didn't feel like reaching in. No one cares, and when people complain, it doesn't change the fact you could be out of a job soon."
"Dirty table?! No, that's . an appetizer. Dig in."
That's the key, right there: The threat of getting fired doesn't mean much when the whole operation can go belly-up at any moment. Nicole's dire last days at Chi-Chi's were full of constantly checking to see if the dish washers (a group already short on fucks to give) had bothered to do their jobs.
"We had a bin where silverware rolled up in napkins went so the hostess could pass them out when customers were seated, and she had to go through it to make sure they were all clean," says Nicole. "On top of that, I still had people constantly tell me that their knife was stained or that their fork was greasy."
"I'd complain to your corporate headquarters if the phone line wasn't mysteriously disconnected."
Yeah, nothing kills a restaurant patron's appetite quicker than reminding them that their fork was in some stranger's filthy mouth twenty minutes ago.
You've no doubt noticed the startling array of shiny vintage beer signs and other abominations of Americana decking every available surface of establishments like these. At Nicole's restaurant, the walls were covered with, "Sombreros. Maps of Mexico. Old signs for Mexican beer from the '60's. A stuffed donkey. So many maracas." While Tom's place of work featured, "A tricycle, metal signs for old brands of soda and gas stations, antlers, an old piano bench, old fishing poles, a few soap box racers. It was a fucking garage sale." If that sounds sad, imagine how much sadder it is when those restaurants start selling off their doo-dads in order to pay the rent. "We sold some of the ponchos on the wall to a local high school," says Nicole, "because they offered a really good price."
"You should have gotten the deer wearing sunglasses while you had the chance."
Tom remembers, "Six months before we went under, me and another waiter walked in to see all of that shit was gone. All of it. We could still see the screw holes in the wall where everything was." When asked about it, Tom says the manager boasted that, "One of the signs (A Red Wing Shoes sign) is an original and should get us a nice price . I took it as a sign to start putting in applications at other restaurants."
That's one of those anecdotes you know is true, only because the sad symbolism of the slowly vanishing knick-knacks is too on-the-nose for fiction. "We left our Christmas decorations up extra long to make it look like there was more up there. One day before opening, our assistant manager was arguing with a waitress on where putting some of the lights was best, because several booths had no window and nothing on the wall. The lights would be the only colorful thing."
Aside from the different shades of mold.
What Happened Next at Trobiano's?
Anthony became a Chef at Speranza Food Studio which closed in 2011.
He is currently Executive Chef at Cirella's Restaurant and Bar in New York.
Anthony and Tiffany are still married and they have three children together.
Trobiano's aired on September 25 2008, the episode was filmed in February 2008 and is Kitchen Nightmares season 2 episode 3.
This post was last updated in January 2021.
Should have paid them taxes.
Nah, the restaurant was trash anyway.
Restaurants have the highest rate of failure any business in the country
in the end, gordon leaves u a blueprint to success, if they fail, its all them, not gordons blue print
Everything that Chef Ramsey seems to touch closes it's doors.
Oh please, most of those restaurant would have closed anyway, 100 of thousand of dollars in debt, give me a break. You have to be extremely successful afetrwards to be able to succeed for years on end.
it was seized because they didn't pay taxes. please tell me how that is ramsey's fault.
Many of these restaurants are really beyond saving. Think about it: the number one most common trait among the restaurants Chef Ramsey goes to? Extreme, absurd arrogance among one or more members of management. Most of these people don't want him to fix their restaurants, they want him to come in and say "the food is lovely, you've got something truly unique here, it's just the location/economy/bully critics that are keeping you down". Is it any surprise that once the cameras are off and the Brit is out the door, they go back to their old ways? These restaurants were chosen specifically because they were so far gone. One week is enough to initiate changes, but if the owners don't want to change there's nothing he can do. Moreover, most of these places are BURIED in debt. They don't just need to start being profitable, they need to start raking in cash just to make ends meet.
It's rarely his fault, most of these places were doomed when the producers picked them out.
Some of the places, 10-15%, are open and doing well, or were sold as succesful restaurants with great turnover even though they are in debt.
Given the state they are (probably) in when Ramsey does visit them, I'd say that is a decent result.
"Oh please, most of those restaurant would have closed anyway"
Then WHAT is the POINT of this show?!
If most of the restaurants he "helps" are beyond saving, then the only purpose of this show is to stroke Ramsey's enormous ego (esp. since every episode has him playing Dr. Phil. what a crock!), while making the mouth-breathers at home hoot and holler when Gordon does his once-every-episode phony "walk-out".
And I gotta tell you, I'm getting really disgusted with his condecending and hateful attitude towards old people. Any time the clientele is made up of elderly people we get his snotty snarky comments, which, I'm sure are making the mouth-breathers in their double-wides hoot with glee, but just makes me want to punch him in the face. Gordon, you WILL be that old some day, and I just hope I can be there to make snotty comments about YOU when it happens.
a) Gordon Ramsay is really awful in his job of "saving" troubled eating establishments, or.
b) this show exists for the sole purpose of stroking and feeding his gargantuan ego (and making the mouth-breathers at home hoot like a Jerry Springer audience)
"Then WHAT is the POINT of this show?!"
The point of the show is to give them a CHANCE to bring things around. The "help" you want is for Ramsay to pay their bills/taxes/debts for them so they can get out of whatever hole they dug themselves into.
Again, it is NOT his fault they didn't pay their taxes. It's completely stupid to assume that a makeover and a new menu can pay taxes immediately. That was their responsibility. The point of the show is simply to help them get THEMSELVES out of the rut they're in by TEACHING THEM what they're doing wrong. He's basically just handing them starter kits so they can help themselves.
Yes, that includes getting arrogant people back down to earth so they can get it into their thick heads that their food is bad, that they don't clean, that they charge money for bad food customers don't deserve.
Ramsay isn't a restaurant saving Messiah. These owners need to do things for themselves, if they failed to pay their own taxes that is their fault and not his. The point of the show to help them get back up from zero and for us to see that process. It's obvious during every ending that whatever happens in the long run is up to THE OWNERS. Not Ramsay.
Your choices are dumb and biased and you are obviously close-minded, choosing to hate instead of freaking UNDERSTANDING that not everything has to be handed to you on a silver platter. That's entitlement.
The point of the show as is the point of any show on TV is entertainment.
That place was disgusting! They didn't pay their taxes, that's not Ramsey's fault.
Hope he at least manages to repay his inlaws
This is one of my favorite episodes of the show. Gordon with the elderly ladies was comedy gold. It's also nice to see the sweeter side of Chef Ramsay. you do see that, despite the gruff exterior, he really is a pussycat.
I can't believe after all that,and they decide not to pay their taxes!
It's a shame what financial debt does to people by forcing them to
make extremely bad decisions! But, obviously there's an explanation why this happened but the real story probably won't make it to the press because it's a "reality show" fluffy news story and there's a lot of them to go around!
Wonderful episode. I had tears watching the wedding.
I thought the wedding was Ramsay's way of getting back at him for wasting his girlfriend's family's wealth (not that they didn't ask for it investing in this kid). Now he couldn't run away, at least not as easily, from all the damage he had done with his laziness and ineptitude!
It was diabolical. It was brilliant. I loved it!
trobiano's was in my hometown. strangely, i've passed it several times but didn't know it existed till kitchen nightmares
been watching all the episodes and keeping up with each restaurant so far out of 31 restaurants only 5 of them are still open. that is 6-7% of making it work.
Taxes are owed on income (Profit) so given that the restaurant was losing money it should not have owed any income taxes. So the only kind of tax I can think of causing trouble is the restaurant not paying the sales tax that they collect from customers.
You're forgetting Property Taxes. Which are astronomical in the area this restaurant was located.
I do not know if they owned the building, but I do believe the in-laws purchased the space they were in. If they owned the property the restaurant was in, then they still would have had to pay real estate taxes, regardless of whether or not they made a profit on the business held within that commercial property or not. Of course, land and anything on it still has value in the govt.'s eyes, no matter how the business on the inside of it is doing. Typically, government seizures occur like this quickly when a large amount of real estate taxes go unpaid, and a lien was placed on the property itself. Income taxes can lead to seizures of property, but it tends to take many more years of not paying on them to cause that. So I think it's unlikely that the seizure occurred due to a lack of income taxes being paid.
Also, the owners could have income from other sources that they didn't pay taxes on- such as a retirement check every month from a pension or annuity- the in-laws worked for years. The in-laws could have neglected to pay their real estate taxes on their own home, in order to pour money into this business. Any number of events could have been behind this seizure of assets. And they were over a half-million dollars in debt, in this episode's case. (I just re-watched it on BBC America.) That's a tremendous amount of debt for a small, family-run business, especially when they only owned one restaurant.
GR sane and logical. These so called "CHEFS" on this show are absolutely deluded, fun to watch though.
The guy never worked in an Italian restaurant before going in business and asking money from is in law. That just show the short sighting of the guy in conducting business.
11 Ramsay Isn't As Cruel As He Appears
When we're watching Gordon on one of his TV shows (Hell's Kitchen, Ramsay's Kitchen Nightmares, MasterChef, MasterChef Junior, and Hotel Hell), it's easy to see the man is passionate about food. Not only food, but the entire food industry. He loves what he does and respects what he does. His passion, however, comes with a heated hot-head and a whole lot of curse words. If you're messing up — gordon isn't going to sugarcoat things, he's gonna give it to ya straight. But is he really always a bad guy?
Former contestant Ariel Malone begs to differ. "Honestly, he's a really nice guy. I like the mentorship he gives. It's a no bull[expletive], 'I expect the best from you' style, and he's actually really genuine and nurturing." WHO would have thought!?
20 AFFORDABLE FOOD
Now we're sure that you'd expect Ramsay's price list to be quite high when dining at any one of his establishments. After all, he is the biggest star the industry has seen since Wolfgang Puck. But you'd be pleasantly surprised to hear that his prices are downright affordable.
In actual fact, the prices for his food are not only affordable, but at times, rather cheap.
Some examples include: At Gordon Ramsay Burger in Las Vegas, his Blue Burger is listed at 14$, his Chanterelle Burger is listed at 15$ and his Hell's Kitchen Burger is listed at 13$. Not bad at all.
Your Worst Kitchen Nightmare: Gordon Ramsay Coming to Houston
Support the independent voice of Houston and help keep the future of Houston Press free.
The more tolerable (but only by a sliver) of Gordon Ramsay's "reality" television shows, Kitchen Nightmares, is coming to town. Get your earplugs ready now.
A casting call went out this week from Jen Apploff, casting producer for the show, in search of Houston restaurants that are in dire need of Chef Ramsay's assistance. Per her email:
If you want CHEF GORDON RAMSAY to come into your establishment to troubleshoot your problems and try to get you back on the road to success. Contact us NOW.
IF YOU WANT TO REFER A RESTAURANT THAT NEEDS OUR HELP, PLEASE EMAIL US THEIR INFORMATION!
**Make sure to include:
Your name and contact info (including a phone number), name of your restaurant and your specialty, how many seats you have, and most importantly. Why you need our help!
*Restaurants must have been open at least one year, offer dinner service, and have at least 35 seats.
And although restaurant owners themselves are invited to nominate their own places for consideration (fill out this application and mail it back to KitchenNightmares at theconlincompany.com), the far more interesting part of Apploff's email was the suggestion that you can suggest a restaurant that you think needs a good fire lit under its ass.
Contact information for those wishing to nominate a restaurant is as follows:
Office Hotline: 866-226-2226 Email: [email protected]
Which Houston restaurant would you nominate, readers? I can certainly think of a few chefs offhand who could use an earful of expletives.
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Amy and Samy Bouzaglo, the husband and wife owners, explain the history of their restaurant: Samy invested over a million dollars to build the restaurant in 2006 in order to fulfill Amy's dreams. About two years prior to the episode's filming, bloggers began writing negative reviews of the restaurant's food and the owners' behaviours. Amy says the reviews are "lies" and states that they cost the restaurant a "tremendous amount of business".  
The day before Ramsay arrives, the camera crew witnesses an intense argument between Samy and a customer. It starts when the customer complains to Samy that he and his friend had been waiting for a pizza for over an hour, causing Samy to lash out at him and order the two customers to leave, but not before insisting that the two customers pay for the drinks they have received. Samy then turns his attention to the customer's friend, while Amy threatens to call the police. Just when it appears that Samy and the customer will come to blows, a cameraman steps in and escorts the customers out of the restaurant. Amy then berates and insults the other customers in the restaurant before storming back into the kitchen.
Upon his arrival, Ramsay is initially impressed with the kitchen's good hygiene and organization, though becomes more wary when Amy admits that she closes the restaurant if either she or Samy is not there. After the initial discussion, Ramsay prepares to sample the dishes. Though he enjoys one of the desserts he tried when meeting the couple initially, he has a rather negative response towards the other menu items: the fig and pear prosciutto pizza is very sweet and made with under-cooked dough the blue ribbon burger is not medium rare as requested, with a combination of condiments that Ramsay finds bizarre, and a bun dripping with grease the red pepper ravioli exhibits a combination of sweet and spicy flavors that Ramsay calls "confusing", and he learns from Samy that it was mass-produced frozen ravioli despite the menu advertising it as freshly made and the salmon burger is overcooked with an unappealing presentation. Samy reveals to Ramsay that he does not tell Amy about the problems with the dishes as he knows she does not deal well with criticism. At another point during the sampling, Ramsay learns from one of the servers, Miranda Winant,  that neither she nor the other servers make any tips, but that they instead go to Samy. Ramsay discusses this with Samy, who justifies the policy by saying he does much of the front-of-house work, though Miranda reveals that Samy does not always properly input the orders and often omits dishes that were ordered as a result of this.
Later, during dinner service, Ramsay criticizes Amy and Samy for the food he was served during lunch and Amy responds by denying any wrongdoing because Samy refused to tell her the problems about the food. Ramsay also criticizes Amy for using frozen ravioli instead of making it fresh, and announces to the customers that the ravioli is off the menu, which does not sit well with Amy. Throughout the night, customers are seen complaining about the long waiting, and several customers are shown sending back dishes they disliked. At one point, Amy accidentally gives the wrong table number to Miranda. Subsequently, when giving food to Katy Cipriano,  another server, as well as the table number, Katy asks, "Are you sure?" Amy responds by accusing her of having an "attitude problem" and demands that she leave. When Ramsay witnesses a customer giving a tip intended for the servers and Samy taking it for himself, Samy again defends the policy, stating that the waiting staff receive an hourly wage. This prompts Ramsay to inform the customer that all tips go to the restaurant's management and not the servers, to which the customer replies, "That's horrible."  Samy and Ramsay then get into a heated, profanity-laced argument, in which Ramsay tells Samy he is not allowed to take his servers' tips. Amy closes the restaurant, and fires Katy on the spot. Samy attempts to change Amy's mind, but she does not relent, later describing Katy, who leaves the premises in tears, as a "poisonous little viper".
Ramsay returns to the restaurant the next day, only to find it closed. Ramsay takes this opportunity to talk to Henry and Jessica, who previously worked in the restaurant. Both describe horrible working experiences Henry claims Samy made him wash his car and Jessica claims that at least 50 people were fired during the 18-month period when she worked at the restaurant. Ramsay then attempts to talk to Amy and Samy, telling them what they are doing wrong. Amy refuses to listen and becomes increasingly aggressive and hostile towards Ramsay. Samy even reveals that they had actually fired 100 employees, not 50. As a result, Ramsay realizes they are not open to making any changes and leaves the restaurant, and in a concluding monologue, states that this is the first time he has met restaurant ownership that he could not help. He also started to talk to Pam, another worker, who admitted to Ramsay that on one occasion, Samy had hit her. Before leaving the area he cites the fact that the restaurant has gone through a hundred staff members, stating that Amy and Samy have infuriated the local community and are incapable of accepting criticism, and believes that they would not have adhered to any changes he would have implemented to improve the restaurant regardless. 
The episode was shot in December 2012. On December 10 a local media interview with a diner described his altercation with Samy during taping. The diner saw what he thought was an act for the purposes of the show, but a producer told him that "what was happening was real". The diner went on to explain that police were on the scene by the time he left the restaurant. The diner reported that the police were responding to a "911 hangup call" from the restaurant, and that they left after "concluding everything was fine". 
The episode premiered on May 10, 2013, and was viewed by approximately 3.34 million people. It earned a 1.2/5 share in the 18–49 demographic, meaning it was seen by 1.2% of all 18- to 49-year-olds and 5% of all 18- to 49-year-olds watching television at the time of the broadcast.  The episode met with praise from reviewers, with one critic writing, "The episode is nothing short of amazing." 
After the show aired, the restaurant, which was located in a shopping center at Scottsdale Road and Shea Boulevard,  became a momentary tourist attraction.  The restaurant received extensive negative feedback on their official Facebook page. When owners Amy and Samy responded by denouncing people who posted negative comments, they provoked more of the same, not only on Facebook, but also on Yelp and Reddit. Forbes used the reactions as a poster example of how a business should not react to comments on social media.   The owners later stated that they were hacked, and that they had not posted any of the comments.   This prompted more negative responses and the original comments and responses were eventually removed.  As a result of the Kitchen Nightmares episode and Facebook posts, awareness of the incident caused the "meltdown" to go viral. 
The company hired a local public relations firm, and a second Facebook page was eventually taken down as well, while another one called "I support Amy's Baking Company Bakery Boutique & Bistro 100 percent" appeared on May 15.  A press release announced that they would be holding a "Grand Re-Opening" on May 21, 2013.  On April 11, 2014, Kitchen Nightmares aired a special episode revolving around the events at Amy's Baking Company during and after the episode aired with a new, specially-recorded interview with the owners conducted by local reporter Ana Garcia. 
Amy's Baking Company permanently closed on September 1, 2015. Amy Bouzaglo explained that the development stemmed from problems with the building's former landlord, and not the TV series. She also indicated her future career plans included making desserts for a Phoenix-area restaurant group and producing online instructional cooking videos.   The building that hosted Amy's Baking Company hosted another restaurant called "B&R Restaurant" for a while before also closing, and is now host to an Aikido school.