by Maria Russo in Shows, February 18th, 2015
by Maria Russo in Shows, February 11th, 2015
It’s brother versus brother at Bene Pizza and Pasta, a 13-year-old business in Omaha, Neb., run by Jon and Bobby Lanphier and their mother, Ginger Lanphier. It was up to Robert Irvine and his Restaurant: Impossible team not only to overhaul the interior of the eatery and improve upon the dreary arcade, but also to mend the siblings’ relationship, which had weakened over the years as a result of increasing financial strain on the company. Read on below to hear from Ginger and find out how she and her sons are doing at Bene Pizza and Pasta a few months after their Restaurant: Impossible transformation.
Comparing this December to last December, “business was up 20 percent,” Ginger reveals. “The arcade does well when we are busy. We have talked to customers and are convinced that it brings customers in because it differentiates us from other pizza restaurants.”
by Maria Russo in Shows, February 4th, 2015
At Dog & Pony Ale House in Renton, Wash., the issue wasn’t that the food was poor — Robert Irvine, in fact, was surprisingly pleased with it — but rather that owner Kristen Fisher was mismanaging her business. This too-nice owner had all but given herself and the control of her eatery over to a select group of customers who were adamant that she make changes to the equipment and menu at Dog & Pony, and ultimately her willingness to concede and her struggles with trusting her staff led her to become buried in debt. With the help of Robert and his Restaurant: Impossible team, however, Kristen learned top tips for running her restaurant, and within only two days reopened the doors at Dog & Pony, a business worthy of a second chance at success.
“For December there has been a 45 percent increase in sales,” Kristen says of the finances at her business, adding that most diners’ reviews of the updates at Dog & Pony are largely “very positive.” She explains, “We are definitely listening to all the feedback and making changes that will make all our customers happy. We have brought back some of the things that the customers loved but are keeping the menu to one page, streamlined and running specials.”
by Maria Russo in Shows, January 28th, 2015
It’s no secret that Robert Irvine has visited his share of far-gone restaurants in the nearly 10 seasons of Restaurant: Impossible, but on tonight’s new episode, he was quick to admit that Zoog’s Caveman Cookin may surely be among the worst he’s ever encountered. From the too-dark interior and the filthy kitchen that Robert was forced to shut down to owner Zoog’s lack of commitment to the business, Robert and his team faced two days of daunting challenges before they could reopen the Port Hadlock, Wash., restaurant to a packed house. Read on below to hear from Zoog and find out how he and his restaurant are faring today.
Business has increased nearly 20 percent since Robert left, Zoog explains, though he adds that his personal health went downhill. “I’m sorry to say that about four weeks after [the Restaurant: Impossible experience], I had a heart attack,” he says, before adding, “I am taking my medicine now and am feeling better.”
by Maria Russo in Shows, January 21st, 2015
“I have no idea what ‘Mystic Treats’ means,” Robert Irvine told husband-and-wife owners Michael and Erika Lowe of the name of their Ashland, Ore., eatery. Though the couple has a shared background in the IT field, the two opened Mystic Treats three years ago and recently relocated it to a space with history as both Mexican and Korean eateries, which only furthered Mystic Treats’ oddball identity. After hearing feedback from the community, Robert managed to find his vision for the updated interior, and he tasked his Restaurant: Impossible design and construction teams to bring several themes to life, including “earthy,” “vibrant,” “quirky — a little bit” and “homey.”
by Maria Russo in Shows, January 14th, 2015
No matter how dire the scene may be when Robert Irvine arrives at a business, he’s not one to back away from his mission. Over the course of nearly nine seasons, Robert’s surely been tested with fiery owners, filthy kitchens and family feuds, but through it all, he and his Restaurant: Impossible team have given even the seemingly farthest-gone eateries a second chance at success, all with only $10,000 and 48 hours to work. On tonight’s special episode of Restaurant: Impossible, Robert looked back at some of the most-unforgettable transformations, reliving the process it took to shift owners’ perspectives, as well as their kitchens’ cleanliness and dining rooms’ design, and ultimately revealing the impressive finished updates.
by Maria Russo in Food Network Chef, Shows, December 31st, 2014
Intrigued after arriving at Shade Tree Customs & Cafe — a dual motorcycle-repair shop and restaurant — in Albuquerque, N.M., Robert Irvine told owners Ryan Green and Rich Rael, “We’re going to see a service so I can understand what you do, because I’m not sure what you do right now.” Though the food there wasn’t outlandishly poor, Robert wasn’t impressed, and designer Taniya Nayak admitted that the decor was “college dorm-ish.” Together Robert and his Restaurant: Impossible team had just two days to overhaul the interior of Shade Tree, foster a connection between the restaurant and the shop downstairs, and improve the relationship among Ryan, Rich and their fellow owners and investors. Read on below to hear from the guys to find out how their business is faring today.
The guys are wowed by what they’ve deemed the “stunning” look of the “motorcycle chic” decor now at Shade Tree Cafe. They plan to put the signs and relics that one lined the restaurant’s walls into the bike shop, and they add that they hope to begin refreshing the current wall space with artwork from locals.
by Maria Russo in Shows, December 29th, 2014
It’s no secret that Robert Irvine, Food Network’s own restaurant renovator and the host of the upcoming special Fitness: Impossible (airing Wednesday, Jan. 7 at 11|10c), has a no-nonsense attitude when it comes to prioritizing his workouts. “I make the time, no excuses,” he recently told FN Dish of his exercise regime. But his determination in the gym doesn’t necessarily mean he goes fitness alone. “When Gail and I work out together, we will do the same circuit,” Robert says of his partnered fitness sessions with his wife, Gail Kim. “We motivate and push each other.”
For fans looking to take a similar better-together approach to working out with a partner or spouse, Robert says that when it comes to exercising in pairs, “it depends on your fitness goals,” but he offers his top-five ideas for ways to exercise as a twosome.
by Maria Russo in Food Network Chef, December 28th, 2014
While restaurant owners must invite Robert Irvine to their business in order to initiate a Restaurant: Impossible mission, he’s not always warmly welcomed when he arrives, and hardly ever does he encounter no resistance at all in the process of his updates. Still, while some confrontation and minimal chaos may be expected, it’s rare that missions turn into all-out screaming matches or no-holds-barred tantrums; those seeming disasters, while surely salvageable, have indeed led to unprecedented arguments on air.
On tonight’s episode of Restaurant: Impossible, fans look back on some of the most-unforgettable blowups to ever appear on the series. From the outspoken servers at Hillbillies Restaurant to the yelling and door-slamming at Nanny Goat’s Cafe & Feed Bin, Robert has paid witness to over-the-top tempers, but they surely haven’t stopped him from completing his missions. Read on below to hear from the owners of some of the restaurants featured on tonight’s episode (a few couldn’t be reached for comment) to find out how they fared after Robert’s initial visit.
by Maria Russo in Shows, December 15th, 2014
Robert Irvine never met a mission he didn’t like, and while most of his challenges involve rebuilding failing restaurants, in January he’s turning his focus to improving something else: Americans’ health. On Robert’s all-new special Fitness: Impossible (airing Wednesday, Jan. 7 at 11|10c), he’s setting his sights on motivating fans to achieve healthier lifestyles through smarter food choices and realistic exercise plans. FN Dish recently checked in with Robert to learn more about how he stays fit and to find out what his workout regime looks like. Read on below for an exclusive interview with Robert and get the details on how he manages to stick to his fitness plan even in the midst of his busy schedule.
Tell us about your fitness routine and diet. How do you stay in such shape?
Robert Irvine: I work out six days a week. … I eat small meals more frequently — eight to 12 meals a day, every two and a half hours. My protein is literally — whether it be chicken or shrimp, whatever it is — no bigger than a deck of cards each meal. And my starch — rice, potatoes, French fries even — no bigger than a mouse you use on your computer per meal. And [in the] afternoon, I don’t do carbs. I just do protein and salads and vegetables.
What’s your favorite workout routine?
RI: I work out each muscle group using low weights and higher reps.
The scene at San Antonio’s Knife and Fork Gastropub was tense when Robert Irvine arrived, as owners Gabe and Javier Orozco — two brothers — were facing a $400,000 debt to their mom and stepfather, who’ve contributed greatly to the eatery. After inspecting the bar and kitchen, Robert could easily see the filth that had accumulated at Knife and Fork, and with only two days to work, he and his Restaurant: Impossible team were faced with both making the space clean and safe, and also mending the strained relationship among the Orozco family. Read on below to hear from the brothers and their mother, Norma Montalvo, as they reveal how Knife and Fork has fared since Robert left.
“I needed someone to tell Javier some of the stuff and it had to be Robert,” Gabe said of the importance of Robert’s mission. “He has definitely fired me up. Now that it’s my kitchen, I think we are getting more done than ever before.” Javier added, “[Robert] didn’t say anything we did not already know, but [he] gave us a fresh perspective.”