Hotel Hell: The Ferrari of Hotels


Gordon Ramsay

Gordon Ramsey: Hotel Hell

Gordon Ramsay does it again! What can I say, but that I love watching Gordon Ramsay. Sure he’s tough, sometimes tough love is needed, but he is one of the few TV personalities who can make curse words a necessary part a show. First Gordon titillates us by tackling Kitchen Nightmares (literally some of them are nightmares), and now he is  tackling hotels, with a side order of extreme business sense. It always boggles my mind how someone can ask for advise then get pissed off because someone gives it.

The Ferrari of Hotels

The Keating Hotel, which is located in San Dieago, Ca, is in the spotlight on this episode of the Hotel Hell. Gordon  asks viewers to imagine a hotel designed by a teenage boy, the Keating’s design is based on the famous italian made car, the Ferrari. The owner, Eddie, loves Ferrari, so why not design the rooms to look like the inside of a car?Then step two hire a car company to design the room; sleek, include minimal and nonfunctional furniture, and $20,000 bathtubs in the middle of the living-room…go Eddie. Or NOT!

Eddie cannot understand why his hotel isn’t working. He prices he prices the rooms at $759 a night and keeps a dog, named Smudge outside of the hotel entrance (which are line with velvet ropes, Gordon claims “looks like a night club”). Surprise! Here are some of the discoveries made:

Unhappy guests: Really??? Guests gathered by Gordon tell the owner directly some of the flaws in their stay. The guests state that the hotels abundant red decor gives the room a brothel feel, beds have unpressed sheets, food served in plastic containers, and there is only one chair at a bar for eating (what if there are two people?). Eddie, listens to his guests complaints with a shocked look on his face and says, “He appreciates his guests feedback”, when earlier he felt Gordon’s same complaints were unreasonable and that he felt the place wasn’t that bad. Then there is the restaurant which is not even connected to the hotel itself. What’s up with that? Gordon hears it takes 45 minutes for a cheese board priced at $16.99 to get to a guest. Ridiculous. Then the General Manager must help with all the cleaning, laundry,  deal with sub-standard equipment, and run everything run by the owner tastes, whose ears seems to be in non-working order. Gordon,”He looks like a baby whose had his lollipop stolen.”

Where’s the defibrillator?

The kitchen is just as much of a mess as the hotel. The Chef has no control over the menu and is submissive to the owner’s requests to put things on the menu he sees at other businesses. An example of a dish is the chocolate pizza, yes I said it chocolate pizza, topped with chocolate, strawberries, and bacon. Who can resist that? The restaurant manager is antipathetic in running his restaurant and the chef has lost his passion. So much so that the chef has a heart attack while Gordon is filming his part on the show.  Gordon’s yells out for someone to call 911, I am on the edge of my seat. In the words of Gordon, OMG!

Time for a change

After going through all the issues the hotel is having, Gordon gathers the staff together. He ask’s the staff who is the most important person of the hotel? Each staff member answers naming the owner or another staff member. Survey says? THE GUEST. Gordon advises that the hotel needs to stop catering to the likes and dislikes of the Eddie, the owner, but to cater to the guests. The employees need to be given authority to make the best decision for the guests, and update the rooms and equipment. Take away the nasty red walls, put in better furniture and warm up the rooms, give the chef the power to make his menu for better and tastier dishes. The new design is warmer and more chic than sleek, and now a guest can call the kitchen directly to get their orders. Yay, no more plastic dinnerware! Gordon Ramsay, as usual, you’re my hero. Until the next time…keep it tidy.

GORDON RAMSAY VICTORY SUITE

http://www.thekeating.com/gordon-ramsay-victory-suite.asp

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