The truth is out. TV reality show, "Restaurant Stakeout" is a fake. Michael’s Roscommon House, located on Joralemon Street in Belleville was one of the failing restaurants that called for Willie Degel’s help. The place was anything but failing.
Frank Dauksis, owner of Michael’s Roscommon House, will celebrate 31 years in business in November. According to the show, Frank called Willie because he needed help. Profits were lower than ever, and he wanted to find out why. Willie comes in with a crew, and they wire the restaurant with cameras and microphones. Then they set up a control room in a vacant building next door. Even the names were changed. Instead of Frank Dauksis, he became known as Frank Douglesis.
However, this is reality TV, so that’s not what really happened. Frank has a friend who works on Willie’s crew. Frank said, "They asked me if we wouldn't mind being involved."
Frank agreed. The script for the show was written up. The biggest seller at the bar is Jersey (Buffalo) Wings, served with the secret sauce. People are always asking for the secret sauce recipe, but no one outside the family or the cook knows what goes into the sauce. The plot called for an unscrupulous cook who was willing to sell the secret family recipe to anyone with money as long as they promised not to tell anyone.
They film one day and then six weeks later, Willie is supposed to appear to see if their business has improved. The entire filming for the show takes two days. When the show aired on June 19, Michael’s Roscommon House held a big party. Over 300 people came to see themselves or others on “Restaurant Stakeout.”
Frank’s parents started Michael’s Roscommon House in 1982. Eleven years ago, Frank’s father passed away, so Frank stepped in to help take of the business. Then, in 2011, his mother retired.
So, did Willie improve the revenue of Michael’s Roscommon House? According to NewJersey.com Frank has around 20 employees working in a business that never closes. They experienced a surge in business after the first month. Weekends are very busy, and if you come on Friday, be prepared to wait 30-minutes before getting a table. However, their biggest day of all is St Patrick’s Day when they sell around 1,200 pounds of corned beef.