by Maria Russo in Shows, January 2nd, 2013
by Maria Russo in Shows, December 19th, 2012
At 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.
by Maria Russo in Shows, December 9th, 2012
When 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.”
by Joseph Erdos in Shows, December 6th, 2012
On 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.
In 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.
by Maria Russo in Shows, December 5th, 2012
In 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.
by Maria Russo in Shows, November 28th, 2012
Facing 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.”
by Maria Russo in Shows, November 21st, 2012
At 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.”
by Maria Russo in Shows, October 17th, 2012
When 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.
by Maria Russo in Shows, October 10th, 2012
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.”
by Maria Russo in Shows, October 3rd, 2012
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.”
When Robert Irvine arrived at Whistle Stop restaurant in Hot Springs, Ark., he found an outdated dining space and dirty kitchen in desperate need of a makeover. Linda Todd, employee-turned-owner of Whistle Stop, needed Robert’s help to transform her restaurant into a profitable business and effectively manage her staff. We checked in with Linda to see how the restaurant is doing a few months after its Restaurant: Impossible renovation. Hear from the owner below then take a photo tour of the restaurant and see before-and-after snapshots of the Whistle Stop’s dining room and buffet station.
Since Robert left, the restaurant has begun breakfast service, which Linda says “is doing pretty well” so far. “We started doing breakfast a little over 2 weeks ago and it is doing pretty well. Hopefully it will continue to grow.” She also notes that Brett does not work at Whistle Stop anymore.