by Maria Russo in Shows, January 16th, 2013
by Maria Russo in Shows, January 2nd, 2013
For 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.
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 Joseph Erdos in Shows, November 17th, 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 Sarah De Heer in Events, Food Network Chef, October 15th, 2012
Eating lots of great food and spending time with family and friends are some of the things to look forward to when it comes to the holidays. And cooking together is a great way to catch up on old times and make new memories whether it involves a bit of family drama or not.
So what happens when four Food Network chefs are each paired with a family member in a cooking challenge? It’s a competition to see which family cooks the best. Watch Anne Burrell, Alex Guarnaschelli, Robert Irvine and Geoffrey Zakarian battle it out to win a cash donation to their charity of choice. Bobby Deen hosts this Food Network special, which eliminates teams round by round until only one family is left standing.
Tune in: Sunday, November 18 at 10pm/9pm c
by Maria Russo in Shows, September 19th, 2012
In just 90 seconds, FN Dish uncovered the best bites of 2012 (so far) from Food Network stars and Cooking Channel champs at the recent New York City Wine & Food Festival. Get a taste of their dining and at-home experiences: Click play on the video above for exclusive interviews with Bobby Flay, Jeff Mauro, Alex Guarnaschelli, Michael Symon, Robert Irvine, Alton Brown, Bobby and Jamie Deen, Marc Forgione, Marcel Vigneron, Ted Allen and the Neelys.
What’s the best bite you’ve had in 2012, whether it’s something you’ve made or had out? Tell us in the comments below.
In Corry, Pa., Michele Sventek needed Robert Irvine’s help to give her restaurant, Michele’s, a new look and better food. Perhaps more importantly, she needed Robert to teach her the basics of running a restaurant since she had no experience in the culinary industry. In just two days, Robert gave Michele’s a much-needed overhaul and taught Michele how to best manage her staff and maintain food quality. We checked in with Michele to see how her restaurant is doing a few months after its Restaurant: Impossible renovation.
Michele says that compared to last year, sales have increased “about 40 percent.” Robert wanted Michele’s to achieve $12,500 per month in sales, and Michele is happy to report that she “can see it happening as we progress.”
The new decor at Michele’s has been well received by customers. “Everyone likes the brightness of it, especially the wall between the dining area and the bar, the fireplace (people are excited for winter to see it working) and the mirrors,” Michele explains.