Restaurant: Impossible is a makeover for restaurant owners hosted by world-renown chef, Robert Irvine. Robert visits restaurants that are ready to close, to help them turn their business into a profitable one. With the help from his design team and master carpenter, a budget of $10,000 and two days, they transform tired restaurants with bad food and owners who have lost their way into almost new businesses. Robert pulls no punches and does not hesitate to tell owners the truth, no matter how much it hurts.
This episode brings Robert and his crew are in Stratford, Connecticut to meet with the owners of Stella’s Italian Restaurant, Michael Savoie and his mother Camille. Camille and Michael are partners, but they do not share everything with each other to avoid hurt feelings.
When Robert arrives, he sees a cluttered open kitchen and empty seats. When questioning Michael, he finds out that he has no clue of revenue and how much debt they actually have. Michael works 90 hours a week but seems to get nowhere. Robert goes around the restaurant and finds out that the customers have complaints about the food and Robert gets down to the bottom of the problems. The kitchen staff has a bad attitude and that must change. Robert sees that there is no leadership and very little seasoning in the bland food.
Robert meets with Tanya, the designer who agrees that the restaurant lacks the “wow” factor. Tom the carpenter finds an oak bar in a storage shed behind the restaurant and Michael says he can use it for whatever he wants.
When Robert examines the books, he finds that although the owners thought they were making money on the catering, they were actually losing over $100,000 a year. They went over the both menus and had costing and price adjusting to do quickly. With a few glitches, the restaurant completion went as scheduled. When Camille and Michael saw the finished restaurant they were delighted. After Robert gave them the facts, they knew how to delegate and run a profitable restaurant again and have more time to appreciate each other’s contributions.
When the grand opening occurred, the place was jumping and people loved the food and after just a short time, the profits were up over 20% thanks to Robert and his crew of Restaurant: Impossible.