Alessandro Borghese – iFood.it
What is really behind a program like 4 Restaurants? It is one of the protagonists who reveals his secrets.
“4 Restaurants” is one of the most watched television shows is dedicated to quality cuisine and the world of catering.
The show's winning formula under the direction of Alessandro BorgheseEntrepreneur and Chef, is a competition between four restaurateurs who compete to win the title of best and take home a final prize.
But what happens behind the scenes? How much reality is actually shown on television? A lot of people ask that.
Giorgio CarusoOwner of the renowned Pizzeria Lievità in Milan and winner of an episode of the show, reveals some interesting background.
The restaurateur reveals it: The truth about 4 restaurants
Granted in the interview disagreementGiorgio Caruso shares his experiences in the show and highlights some aspects that are less known to the general public. The final price, for example, consists of a 5000 euro cardBut the actual transfer doesn't end up in the winner's account until three months after the broadcast, a sum that, according to Caruso, “doesn't change lives”, but can still represent a positive signal for the workforce if appropriately invested.
Caruso used his prize for Buy a machine that controls the dough precisely, which show how recognition can be used to improve the quality of the services offered and thus have a concrete positive impact on daily life in the restaurant business. The interview also sheds light on the number of Alessandro Borghesedescribed as a person who moves naturally on set, makes everything easier and has solid experience in professional kitchens.
4 restaurants – iFood.it
Caruso's revelations about the future of restaurateurs after 4 restaurants
Caruso's most surprising statements, however, concern the dynamics of the show: “The writers give the text and then we don't have a script,” he reveals, emphasizing that nothing is anticipated and the votes remain secret until the finale. This spontaneity contributes to this Create an atmosphere of real competition among participantsalthough the cooking and entertainment costs are borne entirely by the restaurateurs.
Caruso openly criticizes this practice and emphasizes how The show does not have a significant impact on the restaurant's bottom line But you create new opportunities in terms of visibility and customers. Caruso sends a clear message about the industry's difficulties and invites a broader reflection on the realities of life as a chef and the daily challenges restaurateurs face when the show's cameras roll and viewers are no longer sure what happened.