Valley Inn restaurant in Palos Hills, Ill., is a 40-year-old eatery with a history of success. Recently, however, the restaurant had fallen on hard times, and owner Dennis Ristucci needed Robert Irvine’s help to restore Valley Inn to its former glory. In only two days, Robert and his Restaurant: Impossible team tackled a dark, dirty dining space and low-quality food before reopening to a line of hungry customers. We checked in with Dennis to see how his business is doing a few months after its renovation.
Since Robert left, sales at Valley Inn have increased nearly 85 percent. Dennis tells us that the revised menu and updated decor “have drawn new interest from the neighborhood.” Among his favorite aspects of the remodel are the more inviting entry space and improved flooring.
Today, Valley Inn’s menu is a mix of the restaurant’s original dishes and those that Robert created, and Dennis says that “customers like the combination.” Additionally, he notes that the restaurant is no longer using any frozen food. Dennis tells us his staff are “more attentive to customers” and welcome diners “with big smiles and stories about the show.” He adds that “everyone has been doing their part and cleaning, too.”
In a change less obvious to diners but no less significant, Faye, Dennis’ mother, is no longer telling him how to run his business. “My wife and I are making all of the decisions,” he says. Once again passionate about Valley Inn, Dennis believes that his dad “would be extremely proud” of the restaurant’s renovation.
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