A new Michelin-style restaurant which boasts 'world first' sandwiches has been forced to temporarily close after just one day because it was too popular. Founded by Michelin-trained executive chef Kieran O'Reilly, Ruger Fjord is located in Oldham, Manchester and offers focaccia sandwiches, small plates and a range of cocktails.Described as the 'home of the Pocaccia' or a 'Pocaccia Lounge', the trendy restaurant had been building up to its grand opening - but ran out of ingredients an hour and 30 minutes in due to the 'unsustainable' volume of customers.Following a successful first day of sales, Mr O'Reilly took to Instagram to thank customers for their 'overwhelming support' and described their first day of operation as 'everything we hoped it could be'.But just a few hours later, the owner informed the restaurant's more than 7,000 followers that its doors would not be reopening for customers in the near future.'WE NEED TO CLOSE. Day 1. Sellout within 1 hour and 30 mins,' a statement released by Ruger Fjord on the social media platform read. 'This isn't sustainable, we don't want to let anyone down.'We're closing, we're having meetings with the investors. More stand mixers, more dough, more bread, more sandwiches. We apologise for any inconvenience, but we do not want to drop in quality or turn anyone away.' A Michelin-style restaurant which boasts 'world first' sandwiches has been forced to close after just one day because it was too popularFounded by Michelin-trained executive chef Kieran O'Reilly (pictured), Ruger Fjord is located in Oldham, Greater Manchester, and offers focaccia sandwiches, small plates and a range of cocktails Described as the 'home of the Pocaccia' or a 'Pocaccia Lounge', the trendy restaurant had been building up to its grand opening - but was forced to close just an hour and 30 minutes in due to the 'unsustainable' volume of customersAdding that they had been forced to reject customers due to the overwhelming number of people arriving at the sandwich bar despite staying up until 5am making dough, Mr O'Reilly explained: 'We are going to close for three days minimum. 'It's going to be even better by the time we're back. We are closed, do not come to the restaurant tomorrow please.'Despite being disappointed to learn that the new business was now shut, several Instagram users took to the comments to praise the owners for 'taking this decision'. 'Standards will not be compromised!! Happy chefs make happy food,' commented one user, while another praised: 'Such a mature decision. You clearly have something special, don't rush, take your time.'Packed with fillings such as slow-braised beef, tomato bacon jam, pesto and sundried tomatoes, the restaurant promises a blended Scandinavian-Italian theme that caters to all taste buds.Speaking to the Manchester Evening News last month about his innovative restarurant idea, Mr O'Reilly described how he hoped to bring his abundance of expertise to Ruger Fjord and create a business built on 'happy foods'.'Hospitality is facing a difficult time at the moment, but I think people do connect best when they can see that someone puts a real passion into what they are doing,' he said.'I'm not doing this to make loads of money - as long as we can pay ourselves and our staff a wage and keep the lights on, then that's all we need. 'WE NEED TO CLOSE. Day 1. Sellout within 1 hour and 30 mins,' a statement released by Ruger Fjord on the social media platform read Describing the number of customers they received as 'overwhelming', Mr O'Reilly added that they need 'a little time to rework our production' Packed with fillings such as slow-braised beef, tomato bacon jam, pesto and sundried tomatoes, the restaurant promises a blended Scandinavian-Italian theme that caters to all taste buds'It's not a chain, it's not a big name, but it is something that I am opening in my home and it's hopefully going to be something really special that people feel connected to and enjoy. 'I just think there's room here for a really good butty shop with a fine-dining take on things.'It comes after the Michelin Guide announced plans to retire its Green Star last month.The accolade, also known as the guide's sustainability award, rewarded restaurants for high ethical and environmental standards, working with sustainable suppliers and producers, and avoiding waste and non-recyclable packaging.The Michelin Guide first introduced the green star after undergoing a Gen Z makeover – and its latest winners claimed the title just three months ago.But this week, the Guide has called time on the star, with 37 green-starred restaurants across the UK and Ireland set to lose the award, including Daylesford Organic Farm and London's Petersham Nurseries Café.The Michelin Guide will introduce Mindful Voices instead, a title that isn't a formal accolade and doesn't come with its own logo but honours pioneering practices of chefs, hoteliers and wine producers.International director of the Michelin Guide, Gwendal Poullennec, said via trade industry publication Caterer: 'Mindful Voices will give a platform to all those who are rewriting the rules in their respective fields.'This new framework draws directly from what our inspection teams witness first-hand: encounters and experiences that are transforming how things are done and that deserve to be shared.'Staying true to its identity and values, the Michelin Guide will amplify and give full resonance to these voices from the worlds of gastronomy, hospitality and wine, so that they can be heard, wherever they may be.'A range of famous chefs have also been forced to renounce their stars due to the 'pressure' which comes with them.Most famously, Marco Pierre White renounced his three Michelin stars in 1999 to spend more time with his family.While the Michelin Guide was once arguably the only review that mattered to top chefs, the guide, founded in the early 1900s to help motorists know where to dine, is now suffering from fierce competition.The rise of food influencers and online reviewers can now send restaurants viral almost immediately, boosting local cuisines and often resulting in long queues overnight.As well as promoting previously unknown finds, the online world offers diners a world of choice at often far lower prices than Michelin-starred restaurants.The guide has since had to bring itself up to date to stay relevant to diners in the UK and around the world, who are increasingly focused on eating out but less interested in fine dining.