In Stratford, Conn., Michael Savoie and his mother Cami needed Robert’s help to keep their 15-year-old Italian restaurant, Stella’s, alive. Despite working exhausting 90-hour weeks, Michael was clueless about food costs and lacked the leadership skills to effectively manage his staff. From management to decor, Robert and his team gave Stella’s a complete overhaul. We checked in with the Savoies a few months later to see how business is going.
In the months following their Restaurant: Impossible intervention, sales at Stella’s are up 20 percent.
Michael is letting his mother have access to the business financials. He now has a better grip on how to manage food costs. As the new general manager of Stella’s, Cami is also handling the catering side of the business and helping to keep costs down.
At Italian Village in Milmont Park, Pa., Rob Mellon Sr. and his son Rob Jr. desperately needed Robert Irvine’s help to return their 30-year-old restaurant to its early glory days. It was a big job: Robert and his team not only had to overhaul the menu and dark interior, but also remedy long-standing issues between father and son that were hurting the business. We checked in with the owners a few months after their Restaurant: Impossible intervention to see how the restaurant is faring.
Since Robert and Restaurant: Impossible visited, sales at Italian Village are up 18%.
The owners took Robert’s advice and reduced the number of menu items to about 30. Robert’s recipe for Drunken Penne remains on the menu and is a big hit: “Almost every night, somebody orders it,” says Rob Sr.
At Zandi’s in Millersville, Md., sisters and co-owners Evette Aponte and Yvonne Zandi were just a few months from closing down when Robert Irvine showed up. He was discouraged to find not only lackluster food, poor service and tired decor, but a lack of passion on the part of the owners. A few months after their emotional Restaurant: Impossible makeover, we checked in with Evette and Yvonne to see how business is going.
Since Robert’s Restaurant: Impossible intervention, sales at Zandi’s are up 39%. They’ve gone from roughly 30 customers per day up to 70. Evette and Yvonne are slowly catching up on their debt and will soon be able to start paying their mother back.
When Robert Irvine arrived at The Main Dish in Meridianville, Ala., owners Lynn and Ken Tverberg were in desperate need of help. They bought the restaurant five years earlier because Ken loves to cook, but with no restaurant experience at all, the couple found themselves in debt and working 80 hours a week. We checked in with Lynn and Ken a few months after their Restaurant: Impossible makeover to see how the restaurant is faring.
Lynn and Ken have seen a strong increase in sales since Robert’s intervention. “The new menu and decor has brought in old and new customers,” says Lynn. “Some customers don’t like change, and I have made sure that I explain to them that change sometimes is hard but necessary. For every one customer that is not happy, we have three new tables that come in and love the new menu.” Read more »
Robert Irvine arrived in Fayetteville, Ga., to help owner Lisa Howard revive Longbranch Steak and Seafood, the restaurant her husband Lindsay gave her two years ago as a wedding gift. Robert and his team raced against the clock to clean up the kitchen, get the staff into shape and give Lisa the confidence and tools to run a successful business. We checked in with the Howards to see how things are going a few months after their Restaurant: Impossible makeover.
“We must admit, it was somewhat of a culture shock to our regulars,” says Lindsay Howard. To help longtime customers adjust, the Howards added back a few of their old favorites alongside Robert’s new menu items, a combination they believe will help them succeed. “We feel confident that we can make our restaurant a place where people want to continue to come and bring others as new patrons,” says Lindsay.
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In a special episode of Restaurant: Impossible, Robert Irvine faced his toughest challenge yet when First Lady Michelle Obama assigned him the task of rebuilding Horton’s Kids, a children’s community center that provides many services such as serving after-school meals in one of Washington, D.C.’s neediest neighborhoods. Mrs. Obama gave Robert three missions: Give Horton’s Kids a dining room, update their kitchen and create a community garden for them.
A few months after Robert’s Restaurant: Impossible-style transformation of Horton’s Kids, we checked in with Executive Director Brenda Chamberlain to see how the organization is doing. “Everyone loves and is impressed with the new, transformed Horton’s Kids!” says Brenda. “The vibrant space establishes a sense of community for the children.”
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On the latest episode of Restaurant: Impossible, Robert headed to Memphis to help Pollard’s, a barbecue restaurant that was at risk of going up in smoke. The eatery was experiencing growing pains after upgrading from a takeout operation to a giant dine-in establishment. We checked in with owners Tarrance and Torria Pollard to see how business is going after their Restaurant: Impossible intervention.
A few months after Robert’s Restaurant: Impossible makeover, sales at Pollard’s Bar-B-Que have grown an impressive 20 percent.
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At the University Grill in Burlington, N.C., Robert Irvine faced three co-owners who refused to get along. Siblings Eleni, George and Manny opened the restaurant five years ago to help provide for their retired parents, but they were facing failure when Restaurant: Impossible came along to help. We checked in with the siblings after their restaurant’s makeover to see how business is going.
A few months after Robert and his Restaurant: Impossible team arrived on the scene, sales at the University Grill are up 15 percent. “Everyone loves the new decor,” says Eleni.
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In Aptos, Calif., Robert and the Restaurant: Impossible team faced the daunting task of turning things around at Ristorante Barolo. Owners Giovanni Guerisoli and Cristina Locke struggled with the changing economy as well as family health problems, and could barely keep their 10-year-old business afloat. We checked in with the couple to see how things were going after Restaurant: Impossible.
Three months later, sales at Ristorante Barolo have increased by 37%. “The new decor and also all the publicity because of the show have brought new customers,” says Cristina. “People watch and really like Restaurant: Impossible.” Read more »
Robert’s latest mission brought him to Pappas, a family-owned Greek restaurant in Benicia, Calif. Feuding brothers, a drab interior and lackluster food were leading this business toward extinction. We checked in with the owners to see how things are going a few months after their Restaurant: Impossible makeover.
Pappas Restaurant has seen an increase in sales of more than 50 percent versus the same time last year. The added revenue is helping Michael, aka Pappa, pay off his tax debts: “I see a great future ahead,” he says.
Pappas is seeing an increase in new customers and some old customers from the early days are finding their way back to the restaurant. They love the blue and white decor and are curious to try the new and improved Greek-inspired menu.
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