. >> dupuis said it was simply economic.fter serving burgers and plenty of fried stuff, the first time they saw something what they thought was an opportunity to bring in more cash >> we tried to make it nicer. there was nothing else in the area, so we took a chance. >> taking that chance resulted in significant losses. their $40,000 investment actually translated into a 15% drop in revenue. customers weren't shy in their upset, either. to some, it seemed like the restaurant was having an identity crisis. >> some were angry and some frustrated and some sincere, and a little everything, but definitely honest and blunt. >> both men were dedicated to letting the experiment run its course, but nine months into it, there were simply too many empty seats. >> the flowers came off the tables, went back to the old salt and pepper shakers, and made it look nicer, and we slowly decreased the menu a little bit. >> the decision to scale back meant letting go to the chef and general manager hired to supervise the change in the first place