by Maria Russo in Shows, October 27th, 2014
by Maria Russo in Shows, October 20th, 2014
From filthy kitchens and grimy furniture to mismanaged staff members and owners who’ve lost their passion for the restaurant business, Robert Irvine has seen nearly everything in his nine seasons on Restaurant: Impossible. But while all of Robert’s missions require his and his team’s full $10,000 budget and 48 hours of work, some projects are loftier than others, with the shell of the businesses all but crumbling under their failures when Robert arrives.
On tonight’s episode of Restaurant: Impossible, fans looked back at these seemingly hopeless missions and relived the daunting challenges Robert and his team endured in order to complete their tasks on time. Such restaurants, including Dinner Bell Restaurant, which was just days away from closing before Robert’s mission began, and Frankie’s, which was headed by a pair of sparring owners, have proved to be simply unforgettable and now are among the worst of the worst.
by Maria Russo in Shows, October 13th, 2014
From creepy crawling insects in the kitchen to appliances overrun with mold and caked in grease, Robert Irvine has seen all manner of filth in eateries over the course of nine seasons of Restaurant: Impossible missions. But no matter how off-putting and seemingly impossible to tackle a scene may be when Robert arrives, with the help of his team, he’s always able to resurrect the space and reopen the business as a shining, safe restaurant worthy of a second chance.
On tonight’s episode of Restaurant: Impossible, fans had the chance to look back at not just the dirty restaurants that have been featured on the show, but those simply too gross to forget, like Mama Lee’s, where a cockroach landed on Robert’s shoulder, and Smitty’s Restaurant, which required the aid of a professional exterminator.
by Maria Russo in Shows, October 6th, 2014
Robert Irvine‘s mission at Abudanza Ristorante in Wilbraham, Mass., moved him as few others have as he learned the story of owners Lou and June’s family, including their terminally ill son, LJ. After two days of work to overhaul their business and improve the managerial skills of the staff, Robert and his Restaurant: Impossible crew presented the Maravilha family with a gift of money that would help them avoid foreclosure on their home. Read on below to hear from June and find out how the restaurant and LJ are doing today.
“Lou says business is up about 50 percent,” June notes, adding that “everyone loves the decor” and that she’s especially fond of the photos on the wall. “LJ loves to see himself up there,” she says.
by Maria Russo in Shows, September 24th, 2014
A tiki bar-style restaurant offering live music, Padre Rita Grill in South Padre Island, Texas, is just four years old, but already the owners, husband and wife Micheal and Cathy Laferty, are finding themselves inundated with debt. They looked to Robert Irvine and his Restaurant: Impossible team not only to transform the interior of their space from island-oriented to next-level nautical, but also to overhaul the menu, adding fresh flavors and coastal influences. Read on below to hear from Micheal and Cathy to find out how Padre Rita Grill is doing a few months after reopening.
Micheal and his employees alike are pleased to be rid of the salad bar that was previously in their restaurant, as Cathy explains: “I believe the staff is very happy about not having the salad bar to deal with. It was a daily issue [in terms of] cleaning and keeping [it] filled, and they each voiced their dislike of the duty.”
by Maria Russo in Shows, September 17th, 2014
“I’ve walked right in the middle of a sibling rivalry like no other,” Robert Irvine said not long after arriving at Mamma Lucrezia’s in Bellefonte, Pa. While this 10-year-old Italian eatery offered some of Robert’s most-favorite pizza, its decor was dated, and, perhaps more problematically, owner Maria Albegiani and her sister, server Stefania Albegiani, were at odds with each other after years of tensions building in their relationship. With only two days to work and a budget of just $10,000, Robert and his Restaurant: Impossible team had to not only overhaul the interior at Mamma Lucrezia’s but also attempt to mend a strained family. Read on below to hear from Maria and see how her restaurant is faring since the renovation.
“We have more than doubled in revenue,” Maria explains of business at Mamma Lucrezia’s. She adds that in terms of diner reaction, “The customers love the food and the new design.”
by Maria Russo in Shows, September 10th, 2014
“This is very special,” Robert Irvine said not long after arriving at Fort Bragg, N.C., for a mission near and dear to his heart. A former member of the British Royal Navy, Robert was honored to be asked to transform the decades-old Green Beret Club, an on-base eatery for service men and women of the United States Army. While the structure of the Green Beret Club was clean and boasted a fine floor, its food could be improved, especially if they swapped in fresh ingredients in place of frozen alternatives. With only two days to work and a budget of just $10,000, Robert and his Restaurant: Impossible team reworked the menu at Green Beret Club to make sure it fit the needs of the soldiers. They changed the decor inside as well, to pay tribute to the building’s history. Read on below to hear from Mikki Morris, the manager of the restaurant, and Michelle Hagwood, who is the Family and MWR Business Operations Officer, to find out how the newly renamed Smoke Bomb Grille is doing today.
By July, Smoke Bomb Grille boasted a more than 48 percent increase in business, according to Mikki and Michelle, and “about 10 percent” of diners are new customers.
by Maria Russo in Shows, September 3rd, 2014
“Nothing here is run like a typical restaurant,” Robert Irvine admitted after arriving at Spicy Bar and Grill in Falls Church, Va., and surveying the mishandled management and poorly run kitchen. Owners Mike Loh and Floyd Bui first entered the restaurant industry with plans to keep their former jobs in the car industry and with the government, respectively, but after their third partner deserted them, they were forced to take on Spicy as their sole venture. Two years later, they were facing nearly $5,000 losses every month, and it was up to Robert and his Restaurant: Impossible team to overhaul the interior of what he called this “very generic” interior and reform the Vietnamese menu.
Thanks to Robert’s work over the course of two days, he was ultimately able to complete his mission, and Spicy Bar and Grill reopened its doors as a welcoming space with a cohesive Vietnamese list of offerings. It’s because of the Restaurant: Impossible transformation that Spicy is set up for future success under new ownership. As of July, Mike no longer works at Spicy, and as for Floyd, he notes, “I decided to sell and move on to my next venture.”
by Maria Russo in Shows, August 27th, 2014
What was supposed to be a welcome challenge quickly turned into a nightmare when Renae Bowens, the owner of El Bistro restaurant in Titusville, Pa., found herself facing significant financial losses. With nowhere left to turn, the single mother looked to Robert Irvine to reinvigorate her eatery, but it was ultimately up to him to reignite Renae’s hunger for the business as well. After two days of renovations on a $10,000 budget, Robert Irvine and his Restaurant: Impossible team reopened El Bistro as Renae’s Corner to a packed house. Read on below to hear from Renae and find out how her restaurant is doing today.
“After the team left, our profit went up about 50 percent,” Renae explains. ” I have been at the restaurant much more, and I have implemented many of the changes suggested to me.”
by Maria Russo in Shows, August 20th, 2014
While Robert Irvine is no stranger to unusual and unfortunate scenes after years of Restaurant: Impossible missions, nothing could have prepared him for what he saw when he pulled up to Portland, Maine’s Uncle Andy’s Diner: owner Dennis Fogg dressed in an ape costume with a poster advertising his business. “He’s just trying to get people’s attention,” Tina Fogg, Dennis’ wife and the co-owner, explained to Robert. When Dennis isn’t turning heads at the restaurant, he’s performing as a standup comedian, but as Robert explains of Uncle Andy’s, “I can see that Dennis likes to joke around, but what I see in front of me is no laughing matter.” He had only two days to work and a $10,000 budget to overhaul the interior at the family-run restaurant, rework the eatery’s menu and improve Dennis’ professional demeanor while working. Read on below to hear from Dennis and find out how his business was faring a few months after Robert’s intervention.
“They are, right off the hook, four to five times better than before Restaurant: Impossible,” Dennis says of the financials at Uncle Andy’s. He adds that in order to accommodate larger parties, “We installed booths to increase seating by 15.”
The situation at Country Cow Restaurant and Bar wasn’t what it seemed when Robert Irvine first arrived there. Co-owner Jenny Leonzi admitted that the calm demeanor shown by her business partner — and former husband — Kerry Benton wasn’t usual; yelling and swearing were more commonplace, and because of that, Robert was forced to investigate never-before-seen footage of Kerry’s behavior at the eatery. In the nearly nine seasons of Restaurant: Impossible, this is the first time that Robert has revealed the behind-the-scenes clips his producers collect ahead of his visit, and after watching those tapes, Robert saw the restaurant’s reality.
Before Robert could finish the two days of renovations at Country Cow, Kerry made the decision to leave the 12-year-old Campton, N.H., eatery once and for all, signing over all aspects of the business to Jenny. Read on below to hear from Jenny and learn how her restaurant is doing several months after its transformation.
Since Robert left, “sales were up $22,000 compared to June 2013,” says Jenny, who adds that “guests are loving the new decor.”