Tag: Restaurant Impossible

Restaurant Revisited: Windseeker Restaurant

by in Shows, January 16th, 2013

Robert Irvine on Food Network's Restaurant: ImpossibleFor Windseeker Restaurant in The Dalles, Ore., the problems went beyond a tired dining room and lackluster food. They had been battling negative press for years, and owner Veta Bingman and general manager Patty Taylor faced a constant struggle to attract customers to their out-of-the-way location, despite the breathtaking river views that surround them. In just two days and with a $10,000 budget, Robert Irvine and his Restaurant: Impossible team transformed the eatery into a sophisticated space complete with a high-quality menu that would improve Windseeker’s local reputation. We checked in with Patty a few months after Robert left to find out how the restaurant is doing today.

Comparing year-over-year numbers, Patty says that “Business is up by $30,000″ following the renovation, and she adds that the cost of food and wages has increased as well. Since their Restaurant: Impossible experience, the staff has not borrowed money from the restaurant.

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Restaurant Revisited: Whiskey Creek Steakhouse

by in Shows, January 2nd, 2013

Robert Irvine on Restaurant: ImpossibleAt Whiskey Creek Steakhouse in Keyport, Wash., Robert Irvine found not just poor food and a dark, drab interior, but also untrustworthy staff members. After just two days, Robert had established systems that would help the owners, Pat and Karan Ziarnik, regain control of their restaurant and slowly pay off debt, and the eatery reopened as a welcoming, sophisticated steakhouse with crowd-pleasing food. We checked in with Pat and Karan a few months after their Restaurant: Impossible renovation to find out how the restaurant is doing today.

Pat and Karan tell us that October was a “very busy” month at Whiskey Creek Steakhouse. Since Robert left, they’ve begun to pay back some of their debt, and their overall financial situation is now “better than before.”

Thanks to the new, effective systems in place, Pat and Karan perform “a lot more double checks” to deter costly staff actions. Recently two staff members were let go, “mostly because they were caught doing other wrongs,” they tell us.

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Restaurant Revisited: Rising Sun Bistro

by in Shows, December 19th, 2012

Robert Irvine on Restaurant: ImpossibleWhen Robert Irvine arrived at Rising Sun Bistro in Kalispell, Mont., he learned that this French food-focused eatery was nearly $500,000 in debt. On top of that, it was being run by three owners, Jennifer Griffith, Peggy Kirby and Sally Racine Truscheit, who couldn’t put their strained relationship aside to effectively run the business. In just two days and with only $10,000, Robert and his Restaurant: Impossible team put new life into Rising Sun, adding fresh, authentic French offerings to their menu, revamping the interior design and working with Jennifer, Peggy and Sally to mend their partnership and begin to ease their debt. We checked in with Jennifer a few months after the renovation to find out how the restaurant is doing today.

Since the transformation, she tells us, sales at Rising Sun have increased nearly 27 percent and diners have been pleased with the updated French-inspired decor and communal table that Robert and his team created.

While Rising Sun is no longer serving breakfast, its dinner menu has stayed largely the same since Robert left. Jennifer says that they’ve added “a cod dish, pasta [and] boeuf bourguignon” to their list of offerings, but she notes that Robert’s “brie and caramel is a big seller.”

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Restaurant Revisited: Boys & Girls Club of Southwest Missouri

by in Shows, December 9th, 2012

Robert Irvine on Holiday: ImpossibleOn Holiday: Impossible, Robert Irvine shifted his focus away from restaurants and onto a deserving organization just in time for the holiday season. He traveled to Joplin, Mo., to transform a local Boys & Girls Club that has given so much to its storm-ravaged community after a deadly tornado struck the region in 2011. Unlike any renovation he’d done before, this was Robert’s largest and most difficult mission to date. Robert’s challenge in Joplin was twofold: give a second life to the expansive, multi-purpose space at the Boys & Girls Club facility and cater a special holiday party for a whopping 1,000 people.

Robert Irvine on Holiday: ImpossibleIn celebration of the season, Robert completed the mission with a bit of holiday cheer, thanks in large part to the generosity of his Restaurant: Impossible team, fellow chef friends and the Lexus Culinary Masters, who increased his time and spending limits from the usual two days and $10,000 to three days and $30,000. After just 72 hours, the Boys & Girls Club in Joplin reopened with secure entrance, bright, colorful walls, a fully equipped kitchen, increased storage and other functional elements that will help the club carry out their kids-first mission.

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What to Watch: Restaurant: Impossible Gives Back for the Holidays

by in Shows, December 6th, 2012

Robert Irvine Holiday ImpossibleIn a special holiday episode of Restaurant: Impossible, Robert Irvine takes on one of his biggest missions to date. In the spirit of giving back, Robert travels to Joplin, Mo., to revitalize a Boys & Girls Club that served as a safe house after one of the deadliest tornadoes ever hit the town.

Robert’s challenge has two parts. First, he must transform the club into a space that’s inviting for kids and adults alike — all in only three days. Second, Robert must cook a thank-you dinner for 1,000 volunteers in just five hours — luckily he has help from Chef Michael Chiarello and the Dinner: Impossible crew. With a $30,000 budget, this mission will transform not only the club, but the lives of the people who were affected by the natural disaster.

Tune in: Sunday, December 9 at 10pm/9c

Click here to make a donation to the Boys & Girls Club of Southwest Missouri, then read how you can help the victims of Hurricane Sandy.

Restaurant Revisited: Bronk’s Bar and Grill

by in Shows, December 5th, 2012

Robert Irvine on Restaurant: ImpossibleFacing the imminent closure of their 11-year-old restaurant, Bronk’s Bar and Grill, husband and wife owners, Erik and Tracy Brunkow, turned to Robert Irvine for help in saving their business. This Lake City, Minn., eatery had been serving dishes made mostly from frozen food in an out-of-date, unadorned space, but thanks to Robert and his Restaurant: Impossible team, it reopened with a fresh menu and vibrant decor to match. We checked in with Erik a few months after the transformation to see how Bronk’s is doing now.

Immediately after the renovation, sales at Bronk’s grew significantly, doubling during weekdays and tripling on weekends. Erik says that customers have come from near and far to see and taste the changes, and everyone is wowed by the updated decor. “They say it’s brighter, fresher and more open,” he explains. “People are noticing our tin ceiling all of a sudden, which was there originally.”

Bronk’s is still serving the updated menu exclusively, and Erik notes that they’re using only fresh, never-frozen ingredients. He adds that the specialty sauces that Robert created have been extremely well-received by diners. “People want us to bottle them and sell them at the store.”

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Restaurant Revisited: Rohrer’s Tavern

by in Shows, November 28th, 2012

Robert Irvine on Restaurant: ImpossibleAt Rohrer’s Tavern in North Bend, Ohio, Robert Irvine found an outdated eatery with an unadorned dining space and basic-at-best food to match. Lisa Kendall is the owner of this decades-old restaurant, and she needed Robert and his Restaurant: Impossible team to help Rohrer’s avoid a looming closure. We checked in with Lisa a few months after the transformation to see how her restaurant is doing now.

After the renovation, Rohrer’s saw year-over-year growth of $20,000 for the month of September. Lisa explains that while the restaurant used to attract only local customers, it is now “pulling people from other neighborhoods” as well.

“Everyone loves the new look and for the most part loves the menu,” she says. Rohrer’s is still serving most of the menu items that Robert created for them, and they’ve added a few of their previously popular dishes to their list of offerings.

Since Robert left, the kitchen staff has been held “accountable for everything,” Lisa explains. She now challenges them when they tell her that something cannot be done, and says she has “made it clear that I am not just the owner. I am the boss and manager.” She adds, “Criticism is still something that no one in the kitchen likes, but I do it as constructively as possible.”

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Restaurant Revisited: Poco’s on the Boulevard

by in Shows, November 21st, 2012

Robert Irvine at Poco's on the BoulevardWhen Robert Irvine arrived at Poco’s on the Boulevard in Kansas City, Mo., he met owner Claudia Endicott and her sister, Danna Gutierrez, who were ready and anxious to receive Robert’s constructive criticism about their Latin restaurant. Since their mother passed away several months ago, Poco’s had been dishing out inconsistent food, and Claudia had struggled with earning the respect of her staff. Robert and the Restaurant: Impossible team spent two days revamping the dining room and overhauling the menu, and in the end, they helped return Poco’s to its former glory. We checked in with Claudia a few months after Robert left to see how the restaurant is doing today.

Since the renovation, diners have been pleased with the changes at Poco’s. The restaurant is once again making a profit, and sales have risen $20,000 from July to August.

Claudia appreciates the updated decor, including the new paint color and expanded bar, and says that it has been well received by customers. “The counter space makes it more comfortable to spend time at the bar,” she tells us. She especially like the photo of her mom, Poco’s founder, which was hung near the entrance. “I feel like she’s present when I see it,” Claudia says of the image.

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Restaurant Revisited: Oleander Bar & Grill

by in Shows, October 17th, 2012

Robert Irvine on Restaurant: Impossible
For Kelli Truman and Abby Grabow, owners of Oleander Bar & Grill in Olean, N.Y., Robert Irvine’s visit to their restaurant was a much-needed effort to save the business they opened just six months earlier. This mother-daughter duo needed Robert’s help to transform the dark dining room into a comfortable space, rethink their tired menu and improve their strained relationship if Oleander were to have any chance at lasting success. We checked in with Abby a few months after Oleander’s Restaurant: Impossible overhaul to see how the business has been doing since Robert left.

In the first two weeks after the renovation, Oleander saw sales increase nearly 50 percent.

The restaurant’s updated decor has been well received by diners who “love the fresh, clean, modern look of the design,” Abby says. She also notes that “the serious burger, shrimp tempura and crab bisque are the best-selling items that Robert added” to Oleander’s revamped menu.

Though Jaye no longer works at the restaurant, Abby says that “the staff that remains is very loyal and everyone has been working together to rebuild business.”

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Restaurant Revisited: Valley Inn

by in Shows, October 10th, 2012

Robert Irvine on Restaurant: Impossible
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.”

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