{"id":6000,"date":"2017-12-04T10:16:11","date_gmt":"2017-12-04T15:16:11","guid":{"rendered":"http:\/\/worldscreen.com\/tvformats\/case-study-red-arrow-internationals-restaurant-rocks\/"},"modified":"2017-12-05T09:35:45","modified_gmt":"2017-12-05T14:35:45","slug":"case-study-red-arrow-internationals-my-restaurant-rocks","status":"publish","type":"post","link":"https:\/\/worldscreen.com\/tvformats\/case-study-red-arrow-internationals-my-restaurant-rocks\/","title":{"rendered":"Case Study: My Restaurant Rocks"},"content":{"rendered":"

Harry Gamsu, the VP of non-scripted at Red Arrow International, talks to <\/em>TV Formats about the various versions of My Restaurant Rocks.<\/em><\/p>\n

Restaurants compete to be crowned the best in their local area in the factual-entertainment series My Restaurant Rocks<\/em>. The establishments are judged on everything from the quality of their food to the overall dining experience, and each eatery takes a turn hosting their competitors with a three-course meal.<\/p>\n

The show came to life as an original format created by German production company Good Times Fernsehproduktions and premiered on ProSiebenSat.1 channel kabel eins in August 2013. It quickly became a hit in access prime time. There are now more than 630 episodes of the original German version, and it regularly scores ratings well above the channel average.<\/p>\n

Red Arrow International, which holds the distribution rights for the format, has \u201cgrown My Restaurant Rocks<\/em> into a recognized brand with successful \"***Image***\"long-running versions in key European territories,\u201d says Harry Gamsu, the company\u2019s VP of non-scripted.<\/p>\n

Following the German premiere, Red Arrow International sold the format to France\u2019s TF1, \u201cwhich moved incredibly quickly via their in-house production team to deliver a short-run commission,\u201d Gamsu explains. \u201cInitially just five episodes, the series was an immediate hit and extended to a longer 30-episode commitment and now forms a key part of the channel\u2019s daytime offering. Since then, four more seasons have aired on TF1, bringing the total number of episodes to more than 200.\u201d<\/p>\n

With its track record established in two major European markets, the commissions began to roll in. This includes in Italy, where it was ordered by Sky Italia, and in Spain, where there are three different regional versions in production: for Telemadrid, TV3 (Televisi\u00f3 de Catalunya) and ETB2.<\/p>\n

\u201cThe key to this format\u2019s success is its simplicity,\u201d says Gamsu. \u201cIn addition, all the ingredients of the show are kept consistent regardless of the country it plays in, so we follow the same set episode arc each time. We are introduced to the local region and the restaurateurs who will battle it out, with each eatery taking turns to host their competitors, serving them a three-course dinner of first-class food. The challenge is to present not only the most magnificent meal, but the perfect package along with it.\u201d<\/p>\n

The core structure of the format is \u201cincredibly flexible,\u201d he adds, \u201cwith the type of restaurants reviewed and regions visited naturally changing, and there are even both host-less and hosted versions of the show. So, it\u2019s very much a local traveling format grounded in the culture and food of the country, and that\u2019s the root of its success.\u201d<\/p>\n

Gamsu believes that the format is universally appealing because \u201cviewers can immediately relate to reviewing restaurants\u2014we all do it. On top of this, if broadcasters are looking for quick-turnaround, high-volume programming in access prime, then this format delivers every time.<\/p>\n

\u201cMy Restaurant Rocks<\/em>\u2019 uniqueness is its ability to feel incredibly local and relevant while also being simple and easily adaptable. It delivers reality, competition, cooking and travel in one effective brand without feeling over-complicated or difficult to produce.\u201d<\/p>\n

As the format is just four years old, the focus now is on growing its reach. \u201cLong-running, high-volume, access-prime spots don\u2019t appear that often in schedules, but given the success of My Restaurant Rocks<\/em> in every territory it\u2019s launched, we are confident of further new commissions,\u201d says Gamsu.<\/p>\n","protected":false},"excerpt":{"rendered":"

Harry Gamsu, the VP of non-scripted at Red Arrow International, talks about the various versions of the format.<\/p>\n","protected":false},"author":350,"featured_media":6001,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"pmpro_default_level":0,"footnotes":""},"categories":[68,69],"tags":[1227,1226,104],"class_list":["post-6000","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-profiles","category-top-stories","tag-harry-gamsu","tag-my-restaurant-rocks","tag-red-arrow-international","pmpro-has-access"],"yoast_head":"\nCase Study: My Restaurant Rocks - TVFORMATS<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/worldscreen.com\/tvformats\/case-study-red-arrow-internationals-my-restaurant-rocks\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Case Study: My Restaurant Rocks - 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