Despite the picturesque view from its waterfront location, Pier West Restaurant in Twin Lakes, Wis., couldn’t escape serious issues indoors, among them considerable debt and drab decor. With just $10,000 and two days to work, Robert Irvine and his Restaurant: Impossible team relaunched owner Chip Walmsley’s business with a new menu and an updated design, plus gave Chip the support he needed to manage the restaurant and the foundation to mend his relationship with his family. FN Dish checked in with Chip a few months after the renovation to find out how the eatery is doing today.
“Business has been great since the filming [of the show]. We have definitely seen about a 25-percent increase in food sales,” Chip tells us. “We are taking things one week at a time … [and] following the standards Robert set up for us.”
Chip says “not one single customer misses the old look” of Pier West, and in terms of the new space’s features, his favorites are “the lighting and the floor.”
Read more »
Roger Murray, the owner of Pinehurst Country Lodge in Greeley, Pa., had no experience in either working at or owning a restaurant before he purchased the business just six months ago. Although he was once prosperous in the corporate world, Roger’s venture into the culinary industry proved less successful, and he was facing a $350,000 debt when Robert Irvine arrived to rescue him from despair. Strung with unattractive holiday lights and offering a menu of unpalatable food, Pinehurst Country Lodge was in desperate need of the design and menu revamps that Robert’s Restaurant: Impossible team was ready to provide. After just two days and with only $10,000, Pinehurst reopened to a bustling crowd and offered guests a menu of freshly prepared meals. FN Dish checked in with Roger a few months after Robert left to find out how his eatery is doing today.
“Business has picked up since the filming,” Roger tells us. “Overall I’d give it a 10 percent bump revenue-wise but consider my bottom line to be expanding more than that.” Pinehurst is indeed making more money than it was before its transformation, and Roger adds that he’s now seeing income from the bar.
Read more »
After more than six seasons of budgeted, on-the-clock renovations on Restaurant: Impossible, Robert Irvine has seen seemingly everything — the good, the bad and the ugly — in eateries across the country. From unpalatable food and unsafe cooking conditions to creepy-crawlies covering the furniture and floor, the scenes at some of these restaurants are simply shocking, to Robert’s Restaurant: Impossible team and at-home viewers alike. No matter how dirty or downright disheartening a situation may be, however, Robert has never walked away from a challenge, successfully transforming nearly 70 eateries to date.
Over the years, Robert has proved his trademark to be his ability to breathe new life into once-failing establishments and give them the second chance they deserve. In the form of revamped menus and updated designs, plus tried-and-true techniques for food buying, handling front-of-house management and overseeing day-to-day operations, he outfits businesses with everything they need to not just survive but thrive. And ultimately his commitment has led to awe-inspiring transformations, especially given that his updates must be started and completed in just two days and can cost no more than $10,000.
See before-and-after photos
Although Bryan’s Smokehouse in Lufkin, Texas, was a once-thriving eatery, it had fallen on hard times. Longtime owner Lynn Bryan struggled to keep up with new nearby barbecue spots, ultimately falling into debt. She looked to Robert Irvine and his Restaurant: Impossible team not just to improve her meat-focused menu, but to help her manage her employees more professionally and efficiently. Not one to shy away from any challenge, Robert rose to the occasion, and with only a $10,000 budget and two days to work, he revitalized both the interior of Bryan’s and the core of its management, all in an effort to give the eatery the second chance it deserves. FN Dish checked in with Lynn a few months after the transformation to find out how the restaurant is doing today.
Immediately after filming, Lynn says business “was booming,” and while it’s since slowed down, she’s hopeful that it will pick up now that the show has aired. She adds that she’s pleased with the new design of the space, as well as with the changes to the menu. “We have kept everything the same and just added a couple of the old things back. Just a couple, let me stress,” she explains.
Read more »
In Smyrna, Del., the Wagon Wheel Family Restaurant is indeed a family-run business, owned and operated by three generations of women: grandmother, daughter and granddaughter (Patty Gallegos, Sheila Furman and Jessica Furman, respectively). Their restaurant is known for its classic preparation of a local delicacy — muskrat — but beyond that, it has struggled to succeed, serving primarily frozen food in an old-fashioned space. If their business was to have any hope of thriving in the future, Patty, Sheila and Jessica would need Robert Irvine‘s support to revamp the menu with crowd-pleasing dishes that go beyond muskrat and to enliven the interior with a fresh, welcoming design. In just two days and with a $10,000 budget, Robert and his Restaurant: Impossible team helped this family learn to work together and ultimately reopened Wagon Wheel as a made-over eatery that they could be proud of. We checked in with Jessica a few months after the transformation to find out how the business is doing today.
Her mother, Sheila, is no longer working at Wagon Wheel, so Jessica will be relieving Patty and running the restaurant immediately after her graduation later this month. “I am excited to get back to work, to do what I wanted to since the beginning: make the Wagon Wheel profitable,” she tells FN Dish. “I want to become more involved in the community and create a place that people can go with their families to have a nice dinner with a great vibe.”
Read more »
Perhaps one of the most-persistent restaurant owners ever featured on Restaurant: Impossible, Carolyn Cuneo from Mom & Dad’s Italian Restaurant in DeFuniak Springs, Fla., admitted to Robert Irvine early on that she is “not very good with change.” After her husband, George, passed away six years ago, she’s been hesitant to make any updates to the eatery, a dark, wood-covered space serving mediocre Italian-inspired food. Carolyn was in thousands of dollars of debt, which Robert realized could be attributed to the large amount of free food she regularly gave away to her staff and customers alike. In just two days and with a $10,000 budget, Robert and his team worked with Carolyn to rethink her management habits and ultimately reopen Mom & Dad’s as a thriving restaurant worthy of a second chance. FN Dish checked in with Carolyn a few months after the renovation to find out how the eatery has been doing.
Immediately following the overhaul, Mom & Dad’s saw a 67.7 percent increase in sales. Although the growth has since slowed a bit, “business is still good and it will be a much higher percentage than prior years,” Carolyn says, adding that she’s making stellar progress on paying back her debt.
Read more »
“Old, old, old, old” were the first words Robert Irvine said after arriving at the drab, outdated Old World Italian Restaurant in Murrells Inlet, S.C., a 16-year-old eatery owned by George Hayek Sr. and Teresa Hayek. This husband-and-wife duo started the business with their son, George Hayek Jr., after the latter had graduated from culinary school. In the last five years, they’ve noticed a steep decline in customers, which ultimately has resulted in losses of nearly $1,000 per day and the complete elimination of their retirement savings. With just two days to work and a budget of only $10,000, Robert and his Restaurant: Impossible team tackled fresh, modern updates to Old World Italian’s old-fashioned decor, its bland menu and unstructured management in an effort to give the Hayek family a second chance at success. FN Dish checked in with George Sr. a few months after the transformation to find out how his business is doing today.
“I am happy to report that the makeover has been a smashing success,” he tells FN Dish. “Our sales are up 35 percent since the show has left.”
Read more »
Joe and Dena White, owners of Joe Willy’s Seafood House in Fishkill, N.Y., looked to Robert Irvine to save not only their restaurant but their family too, as the stress of their declining business had put a load of frustration and tension between them. It was up to Robert to hone in on the most-critical issues plaguing Joe Willy’s and work with his Restaurant: Impossible team to attempt to fix them in only two days and with just $10,000. He quickly learned that many of the restaurant’s problems stemmed from its poor-quality food, made by Joe, the head chef, so he focused his efforts on implementing an improved menu that Joe could execute with ease. After 48 hours of renovations, Joe Willy’s reopened to a dining room full of guests with Joe and Dena at the helm, now working harmoniously. We checked in with Dena a few months after the transformation to find out how Joe Willy’s is doing.
Since its Restaurant: Impossible experience, the restaurant has enjoyed a significant boost in business, Dena says, explaining that “sales have tripled to quadrupled at times.” Since they’re now making a profit, Dena notes that it’s “much easier to pay bills, rent and staff, and make improvements,” and says that they’ve begun to catch up on their debt.
Read more »
At Sweet Tea’s Restaurant & Catering in Pineville, N.C., problems started almost as soon as they opened for business. After just six months in operation, owners Dana and David Cohen were facing losses of nearly $8,000-$10,000 per month at their Southern-style restaurant, and if drastic changes weren’t made, they’d be forced to shut down in a matter of weeks. Lucky for them, those much-needed updates were made, thanks to Robert Irvine and his Restaurant: Impossible team.
Even before arriving at Sweet Tea’s, Robert knew one crucial reason the restaurant was struggling: its extreme out-of-the-way location and absence of street-side advertising. It was his mission to brand the eatery as a comfortable, welcoming restaurant with Southern food to match, and to accomplish that, Robert would have to remake the menu of what he deemed to be D-rated food. With just two days to work and a $10,000 budget, he reopened the doors of Sweet Tea’s and gave the restaurant — and the Cohen family — a second chance at success. We checked in with Dana a few months after the renovation to find out how the business is doing.
Since Robert left, Dana and David have noticed an increase in revenue at Sweet Tea’s, and they are now “trying so hard to catch up” on bills, Dana tells us. “We need to catch up on rent, and that is the only thing holding us back.”
Read more »
Soup to Nuts Diner in Tavares, Fla., was in such poor condition when Robert Irvine arrived that he promptly deemed the restaurant “dangerously dirty” and refused to let anyone eat the food coming out of the kitchen. Littered with bugs and coated in dust, this 1950s-style eatery featured a cluttered dining room with tattered seating, but unfortunately for owner Sharon Whitmore, even more serious problems were in the kitchen. There, Robert found tools and equipment caked with grease, raw meat being kept at unsafe temperatures and a complete lack of management among the cooks.
For the last four years, Soup to Nuts has struggled with decreasing business, and Sharon admits that prior to Robert’s visit she was losing nearly $1,000 per month, which resulted in the foreclosure of her home. With a $10,000 budget and only two days to work, Robert and his Restaurant: Impossible team reworked all aspects of her restaurant, deep cleaning every surface in the front and back of the house, demonstrating the how-tos of making a fresh menu and restructuring Sharon’s schedule so that she’d be able to abandon her 100-hour workweeks. At the end of what Robert called “one of the most-ambitious projects we’ve ever tackled,” Soup to Nuts reopened to hundreds of customers with in-control management at the helm. We checked in with Sharon a few months after the renovation to find out how her business is doing.
She tells us that in the weeks immediately following filming, Soup to Nuts was “overwhelmed with” a 40 percent increase in business, and now the restaurant is “up consistently about 20 percent over last year.”
Read more »