The Reason Graham Elliot Closed All Of His Restaurants 

^Fact^

His ego is huge

Maybe he could take lesson from Gordon Ramsay. He build a house for one of his staff. Of course she try very hard to deserve such gift

The best man who great at both chef and businessman to me is Gordon Ramsay. He seem to be perfect in everything. Teacher, student, boss, have healthy life style and a great MC, TV host, very adventure too. Never seen someone so talented and balanced in everything. Gordon life seem too smooth.

Clipping waiters to make more profit is disgusting. I’d never eat his food. Tip pooling is theft.

​@@Jmike12345Yeah I say we get rid of tipping all together and just pay waiters what they're worth. Theyll make considerably less of course but hey, at least it will be consistent. You have no idea how much more annoying tip culture is for the back of house than it is for the waiters. Tip pooling is just a poor attempt at trying to fix that pay disparity caused by the stupid proliferation of tipping in this country.

​@@incidentlyaniguana2193 I agree! Everyone in America should make $15+ per hour, period. I believe there are two reasons the restaurant industry is dying, this is one. And the other started in 2020 when we were forced to stay home for years & learn or relearn to cook. Now we prefer our own food.

Been on master chef TV show with Gordon Ramsey... You aint missing much guys annoying

He’s just some dude that chews food and looks up in the sky like he’s seeking divine intervention to rate it.

That sucks

Not necessarily. For the first restaurant in the video, the issue was that he was sued for staff malpractice for pooling tips. The others were never really revealed, but most likely that is the case. It is difficult to run a restaurant because you always need to innovate, even fast food joints do too, although they'd usually consist of staples. In Graham's case, he's kind of an artistic kind of chef, which if you watch masterchef, you'd understand. So while he usually has his staple truffle popcorn, he usually likes to change things up. Which isn't always bad, but that takes a lot of money and sometimes it doesn't work. While it's true you usually need to update your menu or your decor every few years, again, you'd have to be prepped for that because it takes time and money. That's why it's difficult being a businessman, which is usually why being backed up by an entity or corporation usually helps you keep afloat. Look at Gordon Ramsay, sure he's had to close his restaurants at certain places, but his Vegas restaurants have been there for a long time because that line has been backed by a lot of investors. I'm not sure if Graham has investors, which likely he does, it not and relies on bank loans then that'd be tough.

Being a franchisee, while difficult is not as much as being a single individual being the boss and investor of a restaurant. At the least franchisee's while owning that fast food joint still gets most of their deliveries straight from the company and depending on the structure usually those companies provide everything, you just need to get training from their offices and fork over the money. They literally handle staffing, deliveries, etc. Once you're settled then usually you have mostly free reign on what you do, but at the beginning you do get some help from the franchising company

And he was arrogant with his menus equals 😉🤔bougie extraordinare🥹

The other staff are making more money. Wait staff needs tips to make minimum wage.

Then maybe, just maybe, EVERYONE SHOULD BE PAID FAIR WAGES! The US is the last place in the world where waitstaff is paid less than minimum wage, rely on tips, and you want them to be ROBBED, by the back of the house?!? In the ENTIRE rest of the world, everyone gets paid fairly, and no one else has any right to the server's tip, but the server. Not the runner, they get paid for running. The back of the house gets paid. And no, the waiter DOESN'T merely takes the order, and brings the check. The waiter ATTENDS, bringing drinks, making corrections, making everyone happy. You must be thinking of a waitress at the counter of a greasy spoon diner. And even SHE deserves the dime you leave her.

​@markcollins2666 no that's where your wrong nobody gets paid fairly & food workers feel entitled for me to leave a tip find another job that pays more

Restaurants that enforce tip pooling are usually using the tip pool to break even on slow nights.

😂 not good? Why? You think he's the only one cooking? You think he's always there? Just like how Gordon Ramsay is always in his many restaurants at the same time cooking? Yeah Graham's cooking while filming masterchef, cool 🤦. It's not always about the food quality, sometimes it's being a boss. Just like in the 1st section of the segment it was a management issue wherein he pooled tips, which is a no-no. As for the other one with the food critique, you can't always trust them. And while I do agree with michelin stars not always being a guarantee that you'll enjoy the meal, remember that enjoying a meal means the entire atmosphere. Clearly you don't know anything about the hospitality business or else you won't start saying "imagine being a normal person" 🤦

Yeah cause you look like a real winner yourself

@paultaylor4614 thanks! I appreciate the acknowledgement!!❤️😁☺️👍🥰😉

Tell that to Salt Bae 😂. Bad good with just fake gold and charges for hundreds of thousands 🤦🤮😒

Eat McDonald’s the. 😅

the hospitality business ruined itself before covid. it just took covid for everyone to see that.