While the name Mill Creek BBQ Restaurant would suggest an eatery proficient in preparing succulent, Southern-style ‘cue, the reality at this Redlands, Calif., spot was that owners Lisette and Steve Brown were dishing up bland food in a poorly run environment, according to Robert Irvine. In the first mission of Restaurant: Impossible, Season 8, the fearless and determined host worked on revamping Mill Creek’s menu in the hopes of offering more full-flavored favorites. He and his team had only two days and a limited budget to execute their plans, plus give Steve the tools to successfully run the restaurant and dissolve the strain on the Browns’ blended family. Read on below to hear from Steve a few months after Mill Creek’s Impossible transformation, and learn how his business and family are doing today.
“When we compared last year’s numbers to January 2014, we had a sales increase of exactly 28 percent,” Steve explains. He says that the update in design at his restaurant “is like night and day” and that he’s pleased with the changes that Robert and his team made. “We went from a totally Western style quick-service restaurant to a more modern, slightly upscale quick-service restaurant.”