The advantage of having such an exciting restaurant is that the expectations are high, so you’re full and busy from day one. That can’t happen in the first six months and 12 months. It’s really important to give them that face on the menu and that position of strength and show them off to the clients. It’s important for the team to get the best out of them and grow them. This one is frequented by locals, so they want to know every servers first name, the sommelier, the maître d, the sous chef, the head chef, and so through time, we’ll develop that program where we’ll have a lot more exciting specials that will be from the team that you won’t see in any other Hell’s Kitchen. That’s the big difference from how we separate this restaurant from Vegas. As we build out the restaurant and we build more confidence and iron out those kinks, I’d love to individualize some of those specials, especially from the young team and the locals. When we opened in Vegas, the menus were even smaller. Ramsay: There are obviously staples here that are in high demand.

Kitchen casino episode 1