by Maria Russo in Shows, February 5th, 2014
by Maria Russo in Shows, January 29th, 2014
When Robert Irvine arrived at Estrada’s Restaurant in Daly City, Calif., it wasn’t enough for his Restaurant: Impossible team that the owners, Bernadette Aggen and Julio Mercedes, were facing more than $400,000 of debt; they seemed downright disinterested in their 96-year-old restaurant, which they purchased nearly six years ago. After surveying the interior of Estrada’s, however, and tasting its food, Robert learned that the Mexican eatery’s problems went beyond its management. With just two days and $10,000 to work, Robert and his Restaurant: Impossible team successfully overhauled the menu and updated the design at Estrada’s, all while reinvigorating Bernadette and Julio. Read on below to hear from the owners in their first exclusive interview since the transformation, and find out how their restaurant is doing today.
Sales at Estrada’s have increased nearly 30 percent, according to Bernadette and Julio, who add that their business is now profitable and that they’ve begun to decrease their debt.
by Maria Russo in Shows, January 15th, 2014
When Robert Irvine arrived in Murphys, Calif., to rescue Hillbillies Restaurant, he was forced to contend with not only a dingy dining space overrun with tchotchkes, but with struggling owner Jami Saul as well. Unconfident and unable to assert herself to her staff, she would often be talked down to by her employees, so it was up to Robert to teach her how to voice her opinion and stand up for herself. He and his Restaurant: Impossible team had just two days to work and a budget of only $10,000, but in true Irvine fashion, he delivered, reopening Hillbillies to a crowded house of eager customers. Read on below for the first exclusive interview with Jami to find out how her business is doing today.
“I do love the simplicity and clean feeling the new design brings to the restaurant,” Jami says of the transformed Hillbillies. “My favorite is the front entrance and the back wall of pallets. I think Lynn nailed the design for me.”
by Maria Russo in Shows, January 1st, 2014
From a filthy interior to seemingly indifferent management, the problems at Spunky Monkey Bar and Grill in Auburn, Wash., were many, and it was up to Robert Irvine and his Restaurant: Impossible team to decipher and ultimately fix them one by one if the business was to have any chance at future success. Over the course of two days and with a budget of only $10,000, Robert overhauled the interior of the eatery, redesigned the menu and worked with owner Donel Brinkman to implement positive changes that ultimately allowed her to reopen Spunky Monkey to a packed crowd. Read on below for an exclusive interview with Donel and find out how her business is faring a few months later.
“Customers are thrilled with the design (as are we),” Donel says of the diners’ reactions to Spunky Monkey’s transformation, “and we are receiving great commentary on the transition.”
by Maria Russo in Shows, December 30th, 2013
While the inferior food and uninspired decor were in desperate need of Robert Irvine‘s attention when he arrived at Heather’s Country Kitchen in Plains, Mont., owner Heather Worrall’s lack of leadership was of far more concern to Robert, given how little Heather seemed to know about running her business. With just two days to work and a budget of just $10,000, it was up to Robert and his Restaurant: Impossible team to overhaul all aspects of Heather’s Country Kitchen and to give Heather the tools she needed to manage her business alongside her family so they could ultimately reopen Heather’s as a welcoming business with a confident leader at the helm. Read on below to hear from Heather and find out how her restaurant is doing today.
“Business was really steady” immediately after filming, according to Heather, who says that the updated design “makes you smile when you walk in the door.” She adds, “People just love the new flooring. Everyone wants to know where it was purchased so they can put it in their homes.”
by Maria Russo in Shows, December 24th, 2013
While much of Robert Irvine
‘s Restaurant: Impossible
mission involves him overhauling the menu and bettering the interpersonal relationships among business owners and staff, time and time again one of the most-striking elements of his transformations proves to be the all-new decor of the restaurants. From fresh coats of paint and hand-laid flooring to knocked-down walls, custom artwork, signature signs and improved lighting, Robert and his design team will take on almost anything when it comes to updating the interior of restaurants, and they’re committed to working within their budget to giving eateries the best look and feel within their space.
Since owners are often sequestered from the transformations taking placing inside their restaurant, most are simply overwhelmed with surprise and emotion when Robert reveals their brand-new business. Tears, hugs, wide eyes and dropped jaws are just a few of the reactions Robert has witnessed when they’re finally able to see their revitalized restaurant for the first time.
by Maria Russo in Shows, December 18th, 2013
Whether or not they’d admit it, most owners who welcome Robert Irvine
to their eatery on Restaurant: Impossible
realize the need for change in their business. But that doesn’t stop some from fighting with Robert every step of the transformation, yelling at him in frustration or embarrassment, accusing him of sabotage or resisting his help along the way. True to his mission of giving restaurants a second chance at success, Robert embraces the challenges these owners pose and continues to offer them his and his team’s support, even if that means getting screamed at along the way.
Click the play button on the video above to watch the top-five owner arguments ever featured on Restaurant: Impossible and see Robert go head-to-head with business owners, then catch up on more of the top-five video roundups from the show for a look at the dirtiest restaurants, most-emotional reveals and best sledgehammer moments.
by Maria Russo in Shows, December 17th, 2013
Facing nearly $300,000 of debt, Sally Fatzz and Brenda Brewer turned to Robert Irvine for a restaurant rescue at their eclectic one-year-old restaurant, Goombazz Big City Eatzz, specializing in regional cuisines from around the country. While Sally had enjoyed prior ventures in the restaurant industry, Brenda was new to the restaurant scene, but both recognized their need for a Restaurant: Impossible
transformation if their business was to have any chance at future success. It didn’t take Robert long to realize that this Rock Island, Ill., restaurant was failing largely on account of Sally’s out-of-control temper, which ultimately led to unhappy customers and a dissatisfied staff. With a budget of just $10,000 and only two days to work, Robert and his team overhauled the interior of Goombazz, updated the eatery’s menu, and began mending Sally and Brenda’s relationship. Read on below to hear from both owners and find out how their restaurant is doing today.
Since the transformation, “business is up,” Sally says. “We went from $800 to about $1,200 on weekdays, and [on] Friday and Saturday, $3,000.” He adds that “everyone loves the new decor.” Brenda explains: “The floor is amazing, the bridge mural is beautiful, we love the back bar, but [we] had to add our own lighting, and the kitchen pass-through window being closed up is my favorite change! I also love the fresh flowers on the tables.”
by Maria Russo in Shows, December 15th, 2013
When Robert Irvine takes on a mission at a failing business, he’s not alone in the challenge; he brings with him his entire Restaurant: Impossible team, which includes a construction manager and designer. But although he has dedicated colleagues to help him carry out the physical transformation of an eatery, Robert isn’t shy about getting involved in the overhaul. Not only is he quick to share with his team his wish list for a restaurant, but he often takes matters of construction in his own hands.
Throughout the series, Robert’s been known to reach for one trusty tool in particular time and time again: the sledgehammer. He’s often seen wielding this weighted device to bore holes in walls and knock down partitions to better illustrate to his team just what updates he’d like to see. It’s up to Robert’s construction team to simply don their protective eyewear and watch as Robert makes the move in renovation.
by Maria Russo in Shows, December 8th, 2013
After seven weeks of showdowns, Robert Irvine‘s first-ever Restaurant Express road trip came full circle when the bus rolled into Sin City for the finale. Robert shocked the remaining three hopefuls last week when he announced all of them would make it to tonight’s all-or-nothing competition. But while Adam Goldgell was guaranteed a spot in the last challenge, Jan Charles and Seonkyoung Longest had to go head-to-head in a cook-off for the chance to join him in one night of restaurant service for the chance to claim the win.
Read on below to find out whether Jan or Seon advanced to the end, and get the exclusive first interview with the winner of Restaurant Express and Las Vegas’ newest restaurateur.
SPOILER ALERT: Hear from the winner
“It’s our biggest mission ever: two locations, three days, $50,000,” Robert Irvine said of what he was about to take on in Ship Bottom, Long Island Beach, N.J. Just one year ago, that community was devastated — along with so many others along the Eastern Seaboard — when Hurricane Sandy smashed on shore with powerful winds and rain, plus multiple-feet-high storm surges. In the spirit of the season and true to Robert’s selflessness, the Restaurant: Impossible host teamed up with Lexus for Holiday: Impossible 2 to give two Ship Bottom businesses that were nearly decimated by the storm a second chance to thrive. With the help of Lexus’ generous donation of extra time and an increased budget, plus the commitment of his design and construction teams from Restaurant: Impossible, Robert transformed LBI Pancake House and Ship Bottom Volunteer Fire Company, both once waterlogged from the storm and in dire need of updates if they were to have any chance at lasting futures.
While it’s rare for Robert to undertake a project of this magnitude, it’s no surprise that he didn’t let the feat stop him from completing it on time and with the very best results. After just a few days of work, he reopened LBI Pancake House for owners Bill and Carole Waldron as a vibrant, welcoming eatery worthy of the neighborhood, and he introduced a revitalized kitchen and lounge area at Ship Bottom Volunteer Fire Company President Dan English and Fire Chief Wade Bradley, as well as the company’s 30 members. Read on below to hear from Carole and Dan, find out how their locations are doing today and see behind-the-scenes photos.