TV makeover works wonders

Fiery arguments between a Masterton restaurant owner and a celebrity cooking host were cut from a makeover show that aired last week on TV3.
Television viewers watched the indebted Cafe Cecille transformed into The Fat Duck on the The Kitchen Job, hosted by New York restaurateur John Palino.
The episode was filmed over four days in May and Claire Wells, owner of the restaurant based at Queen Elizabeth park, said she was nervous watching it for the first time last Tuesday.
"There were a lot of arguments between me and John that didn't make it to air and I thought it got dumbed down quite a lot actually. I was worried they were going to make me look like a pig-headed woman, but they didn't really."
As part of the makeover, the eatery's interior was redecorated, staff hours were reduced, and icecream, gourmet pies, and other park-friendly items were added to the menu.
Unscreened footage featured arguments between Miss Wells and host John Palino over Wairarapa-sourced foods.
"I have worked in the UK in pubs and you couldn't tell our food was from Wairarapa and that's what made me angry."
Miss Wells says, for instance, Mr Palino wanted to put a run-of-the-mill burger on the menu "whereas we would do a burger with fresh mint lamb from Anderson's, buns by Watermill bakery, and cheese from Kingsmeade".
Despite the disagreements and some menu revisions, The Fat Duck was enjoying a spike in customers since the episode aired.
They made 70 meals compared to about 30 for an average Wednesday.
It was a relief for Miss Wells who said the rebranding when the episode was shot seven months ago hadn't increased their customers.
"We struggled through this winter and I didn't know if I was going to still be here before it went to air."
Before the makeover, Mr Palino found Cafe Cecille was $40,000 in debt and failing to meets it weekly costs.
"I'm still in debt, it's going to take me a while to claw my way out but with the show, the good weather, and summer on the way things are looking up."
Because visitors to the park were generally scarce in winter, the restaurant needed to make all its profit over the summer to carry it through the year.