KFC: How Do They Really Do It?

0.0

Saving the Restaurant

February 2022 •English

During the pandemic-induced lockdowns of 2020, a restaurant owner struggles to maintain his business.

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Chez Schwartz

January 2007 •English

Chez Schwartz takes us inside a year in the life of Schwartz's Deli - the unique 75-year-old landmark on Montreal's historic Main. Filmed through changing seasons, from the quiet of early morning preparation to the frenetic bustle of packed lunch times and never ending line-ups, to the more relaxed ambiance late at night - Chez Schwartz is an evocative, cinematic portrait of a small spunky deli known worldwide equally for its atmosphere and smoked meat.

6.2

A Tale of Two Kitchens

May 2019 •English

Two countries, two restaurants, one vision. At Gabriela Cámara's acclaimed Contramar in Mexico City, the welcoming, uniformed waiters are as beloved by diners as the menu featuring fresh, local seafood caught within 24 hours. The entire staff sees themselves as part of an extended family. Meanwhile at Cala in San Francisco, Cámara hires staff from different backgrounds and cultures, including ex-felons and ex-addicts, who view the work as an important opportunity to grow as individuals. A Tale of Two Kitchens explores the ways in which a restaurant can serve as a place of both dignity and community.

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The King of Fish and Chips

August 2019 •English

In the late 1960s, Haddon Salt built a fast-food empire. Then Kentucky Fried Chicken came knocking.

7.5

The Future of Food

May 2004 •English

Before compiling your next grocery list, you might want to watch filmmaker Deborah Koons Garcia's eye-opening documentary, which sheds light on a shadowy relationship between agriculture, big business and government. By examining the effects of biotechnology on the nation's smallest farmers, the film reveals the unappetizing truth about genetically modified foods: You could unknowingly be serving them for dinner.

6.7

McLibel

May 2005 •English

McLibel is a documentary film directed by Franny Armstrong for Spanner Films about the McLibel case. The film was first completed, as a 52 minute television version, in 1997, after the conclusion of the original McLibel trial. It was then re-edited to 85 minute feature length in 2005, after the McLibel defendants took their case to the European Court of Human Rights.

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Noma at Boiling Point

November 2008 •Danish

This documentary about Rene Redzepi's Copenhagen restaurant follows the proceedings in the kitchen for six months as Noma climbs to the top of the world's 50 best restaurants.

6.5

The Junk Food Experiment

February 2019 •English

Celebrity test subjects try junk food overeating in a intresting experiment

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Restaurant Hustle 2020: All On The Line

December 2020 •English

Like many businesses, the restaurant industry has been hard hit by COVID-19. This timely film, directed and executive produced by Guy Fieri and Frank Matson, intimately chronicles the impact of the pandemic on the restaurants of four chefs familiar to viewers of The Food Network: Antonia Lofaso, Marcus Samuelsson, Maneet Chauhan, and Christian Petroni. Unfolding as the COVID-19 outbreak sweeps across the US, Restaurant Hustle 2020: All on the Line follows these chefs as they face the reality of shutting down, laying off staff, and finding alternate ways to save their beloved restaurants and industry.

6.7

Super Size Me

January 2004 •English

Morgan Spurlock subjects himself to a diet based only on McDonald's fast food three times a day for thirty days without exercising to try to prove why so many Americans are fat or obese. He submits himself to a complete check-up by three doctors, comparing his weight along the way, resulting in a scary conclusion.

6.0

Stage: The Culinary Internship

July 2019 •English

Stage: The Culinary Internship follows a group of interns during a nine month apprenticeship at one of the best restaurants in the world, Mugaritz. While the restaurant’s notorious avant-garde cuisine and creative working environment elevates these young hopefuls to think outside the confines of a kitchen, the extremely high standards prove to be mentally and physically exhausting. Ultimately, not everyone can handle the heat.

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Big Mac: Inside the McDonald's Empire

October 2009 •English

Go where no American has ever gone before. CNBC's Carl Quintanilla takes viewers behind the scenes of the world's most successful restaurant chain. In this original production, travel with CNBC cameras across the country -- and journey as far away as China -- for an insider's look at: - What it takes to run a McDonald's restaurant -- and how lucrative it can be. - How chefs in the McDonald's top-secret test kitchen are working to develop the next big menu items. - Why the drive-thru lanes at McDonald's restaurants in China have caused unexpected problems. Get a look at how McDonald's is defending itself against critics who complain that its food is contributing to an epidemic of obesity in America. And peek behind McDonald's curtain to see for yourself how a quick-service hamburger stand grew into one of the most famous brands on the planet, serving 52 million people around the world each day. It's McDonald's ... Super-Sized.

7.0

Super Size Me 2: Holy Chicken!

September 2019 •English

Muckraking filmmaker Morgan Spurlock reignites his battle with the food industry — this time from behind the register — as he opens his own fast food restaurant.

5.9

Killer at Large

November 2008 •English

Obesity rates in the United States have reached epidemic proportions in recent years. Killer at Large shows how little is being done and more importantly, what can be done to reverse it. Killer at Large also explores the human element of the problem with portions of the film that follow a 12-year old girl who has a controversial liposuction procedure to fix her weight gain and a number of others suffering from obesity, including filmmaker Neil Labute.

5.5

Batali: The Fall of a Superstar Chef

September 2022 •English

This astonishing glimpse into the restaurant world examines sexual harassment concealed within the industry, causing many employees to suffer in silence or leave their jobs rather than confront a celebrity chef or powerful owner who can ruin their career.

7.9

Sergio Herman, Fucking Perfect

February 2015 •English

Master chef Sergio Herman feels he needs to let go of his 3-star restaurant Oud Sluis in order to fulfill his dreams. A revealing story about perfection, ambition and sacrifices.

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Heston's Marvellous Menu Back to the Noughties

December 2019 •English

In this nostalgic documentary, restaurant critic Giles Coren challenges Heston Blumenthal to take his restaurant The Fat Duck back to 2001 for a magical feast.

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The Death of Jack Astor

October 2023 •English

Documentation of the legendary all ages hardcore punk show held at a Jack Astor's Sports Bar & Grill during operating business hours in St. John's, Newfoundland. Featuring performances from local hardcore heavyweights Carnage, GlitterGlue, Buck 50'd, and the debut performance of Life Jolt.

7.3

Off the Menu: The Last Days of Chasen's

June 1998 •English

In 1995, Chasen's closed its doors after 60 years of serving chili to movie stars and visiting dignitaries, Presidents and the Pope. During its two final weeks, Chasen regulars (actors and producers), staff, and management sat for interviews. There's an Oscar party for 1500, footage and photos of famous diners, and time with Tommy Gallagher, the ebullient head waiter until retirement in 1994, his son Patrick, catering head Raymond Bilbool, general manager Ronnie Clint, hat check girl Val Schwab, ladies' room attendant Onetta Johnson, and foreign- born waiters, including Jaime. When he started in 1970, like other Latins, he wasn't allowed out of the kitchen. It's a family farewell.

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Greggs: What's Really in It?

December 2023 •English

From a secret lab to hidden codes, this special reveals the inner workings of Greggs, the iconic bakery known for its delectable sausage rolls.