The Struggles of Spanish Pavilion in Harrison, New Jersey

👑Antonio Fernandez, the owner, was a pioneer in Spanish cuisine, opening the first Spanish restaurant in New Jersey in 1964.

🦞The restaurant keeps live lobsters in a tank, but during the visit, Chef Ramsay discovered a dead lobster among them.

🔥The kitchen lacks proper management, resulting in undercooked and poorly executed dishes.

😰Michael, the head chef, is often absent from the kitchen, leaving the responsibility to less experienced staff.

😔The declining quality of the food and poor kitchen management have led to a loss of customers and a negative reputation for the restaurant.

Who founded the Spanish Pavilion?

—Antonio Fernandez, the grandfather of the current owners, opened the Spanish Pavilion in 1976.

What challenges is the restaurant facing?

—The restaurant is facing challenges such as poor food quality, lack of kitchen management, and absentee head chef.

Why is the restaurant struggling?

—The restaurant is struggling due to declining food quality, inexperienced staff, and absentee head chef, resulting in negative customer experiences.

Who is responsible for the kitchen management?

—Currently, the kitchen lacks proper management, and both Michael and Jerry, the owner's sons, are not actively involved in running the kitchen.

How have customers reacted to the declining quality of the food?

—Customers have expressed dissatisfaction with the undercooked and poorly executed dishes, leading to a decline in customer satisfaction and the restaurant's reputation.

00:01Harrison, New Jersey, is home to the struggling Spanish Pavilion, a once successful Spanish restaurant.

00:11Antonio Fernandez, the owner's grandfather, was a pioneer in Spanish cuisine, opening the first Spanish restaurant in New Jersey in 1964.

02:00During Chef Ramsay's visit, a dead lobster was discovered among the live lobsters in the tank, indicating poor management.

06:32The kitchen lacks proper management, resulting in undercooked and poorly executed dishes.

09:26Michael, the head chef, is often absent from the kitchen, leaving the responsibility to less experienced staff.

11:36Dishes are being sent back due to undercooked and poorly executed food.

12:10The restaurant lacks a single person in charge of the kitchen and proper oversight.

12:39The declining quality of the food has resulted in a loss of customers and a negative reputation for the restaurant.