Most of the failure seems to be having a massive menu that forces over use of frozen foods and massive food waste. Combined with management having no standards, so mediocre food gets worse and service becomes awful, which drives away customers.

Most every rescue is giving them a menu of 5-10 items and establishing basic standards. If kitchen nightmares chose restaurants that weren’t already completely out of runway they would be far more successful. There were way to many places that didn’t have the money to operate for 6 months to even have a chance of turning around.