Restaurant: Impossible - Episode Guide

Chef Robert Irvine is in Palmyra, NJ to see if he can save a 60yr old family restaurant from failure. Paul Villari 3rd took over his family's restaurant from his father 15 years ago and has watched as the customer base has literally died off. Paul has been unable to bring a new customer base in and has found himself on the brink of having to shut down this neighborhood icon. With outdated décor and a disastrous kitchen, it's a race to the finish as Robert tries to put Villari's back on the path to success. Will he succeed or will this be Restaurant: Impossible?

Robert heads to Providence, R.I., to save Mainelli's, a former neighborhood-favorite Italian restaurant with bad service and an extensive menu of dishes the kitchen just can't get right. Upon discovering food safety issues, Robert closes down the restaurant until further notice. After attempting to teach the cooking staff basic techniques, Robert enlists design help for a much-needed interior renovation. With time ticking away, Robert needs to pull out all the stops to complete this mission and keep Mainelli's from closing for good.

Robert travels to Rascal's BBQ & Crab House in New Castle, Del., where many pass by but almost none stop to eat. Rascal's hides behind mountains of trash and one of the dirtiest kitchens Robert has seen. He orders a mass cleaning, and as the trash sorting begins, some treasures surface to update the restaurant's aesthetic. Robert also introduces fresh dishes and a new catering menu to help revive this dump. As the mission comes to an end, Robert still needs to do some serious work to triumph over the trash.

A new restaurant with young owners keeps Robert on his toes in this mission. Salt Works II in Wilmington, N.C., prides itself on serving down home cooking, but when Robert steps into the kitchen he finds that they only cook canned food. He immediately jumps into action modernizing the interior and changing the menu while urging the staff to work as a team. In hopes of attracting a new client base to go with the younger feel of the restaurant, Robert hits the streets to bring in the nearby college students. With time running out, he needs to confirm that the staff can execute the new menu so this restaurant can stay afloat.

At Meglio's in Bridgeton, Mo., near St. Louis, Robert finds an Italian restaurant stuck in the past with a laundry list of problems. They claim to cook old family recipes, but Robert discovers that the extent of their cooking involves opening frozen food bags. After getting over the initial shock, he attempts to retrain the cooking staff and explain why they should provide quality food for customers using a smaller menu and fresher ingredients. With a last-minute design dilemma and an unfocused owner, Robert faces tough odds to make this mission a success.

Down in Jacksonville, Fla., Robert strives to save The Secret Garden Café, a failing breakfast/lunch locale owned by partners Zack and Michael. From the get go, it's obvious that this restaurant has no clear direction or theme, less-than-thrilling dishes, disorganized staff, and haphazard décor. Robert spins into action by putting staff through the wringer, creating new dishes, updating the décor in massive ways, and marketing the restaurant while working tirelessly to ensure all is set for a successful grand re-opening. With countless ups and downs throughout, this mission could prove impossible.

Robert must overcome the impossible to save the formerly venerable Flood Tide Restaurant in Mystic, Conn., which has earned a bad reputation due to its coarse owner. Robert evaluates an evening of service during which he finds many problems including a dirty kitchen. While encouraging the staff to take pride in their work, he tackles the kitchen mess. Then, he updates the menu and décor and retrains the staff to make better use of their time and materials. As the clock winds down it becomes a race to the finish to see if Robert will be successful.

Chef Robert Irvine heads to Harrisburg, Pa., in an effort to try and save Dodge City USA from closing its doors after 30 years of service. He will have to find a way to tackle a Wild West theme that has run its course for decades. From the deer heads on the to the porcelain pigs behind the counter, this cowboy's dream has become a nightmare for its owners because they refuse to modernize their restaurant and leave their time warp. Will the owners listen to Robert and be able to step out of the past and make the best of these changes? Or will this prove to be a Restaurant: Impossible?

At La Stanza, in Philadelphia, PA, Robert finds an old-world Italian restaurant being ruined by the owner's young daughter. 24-year-old Lucia has no restaurant experience and she's running the dark, funeral parlor-looking place right into the ground. Robert has his hands full on this mission teaching her everything there is to know about managing a restaurant, updating the menu, brightening up the décor and getting the word out about the restaurant on live TV. With countless ups and downs and a design that may prove too challenging to get finished, this mission could very well be... impossible.

Chef Robert Irvine's mission takes him to Chapin, SC where a little restaurant by the name of Sweet Tea is being run into the ground by its new owners. Robert is under enormous pressure of helping this restaurant succeed because a father's life savings and future retirement hangs in the balance. Christine and Jeffrey Spencer have been running this restaurant for less than a year and, at this rate, may not make it another year. Christine's father bought it for her in hopes that Sweet Tea would be the break she needed to be able to take care of her family. Instead, Christine and Jeffery are just weeks away from losing their jobs, their restaurant, and nearly every penny from her father's retirement fund. This small town restaurant has really made Robert question if he can truly overcome a Restaurant: Impossible!

Chef Robert Irvine pulls a sneak attack on County Fare, a neighborhood diner in Stafford, Va., only to find this place is no picnic. The downtrodden diner has been in existence for five years and is now on the verge of bankruptcy due to mismanagement, a lack of identity and an overall cleanliness issue. The owner, a former Marine, has sunk his lifesavings into the restaurant and is now in jeopardy of losing everything. Robert, a military man himself, will do whatever he can in two days and with $10,000 to make sure this place doesn't go down without a fight. But he quickly discovers that this will be more difficult than he imagined ... the kitchen is repulsive, the food is inedible and the decor needs a serious overhaul. They are in desperate need of a high quality signature dish to draw in customers but the staff lacks the basic cooking skills needed.

Robert is racing to Indianapolis, IN to help Snooty Fox, a struggling English pub-style restaurant. It's been a mainstay in the city for 28-years but because of their aging clientele, it likely won't last another 8-months. Robert is underwhelmed by the British-influence and overwhelmed by grime and food safety issues. The first thing he does is close the kitchen down. But there are bigger fish (and chips) to fry when the head chef quits with no notice. With two days to get this place back on its feet, Robert kicks into high gear - interviewing new chefs, overhauling the décor and updating the menu. With time quickly running out, trouble with the design keeps everyone wondering if the Snooty Fox is ever going to run again.

Robert Irvine takes his skills and knowledge to the Nutmeg State of Connecticut where he faces his most arduous mission to date, to save not only a restaurant on the verge of collapse but a family in disrepair. Pastori's has been owned by Bill and Georgia Savvidis for more than two-decades. After many successful years, the Italian restaurant has fallen on hard times and is now only 4 to 6 months from closing forever. Adding to the difficulties, Bill recently fired his head cook, who happens to be his oldest son. Customers are now complaining about a noticeable decline in the food quality. If bad food and family feuds are not enough trouble, Robert is also confronted with an interior design that is about as fun as a waiting room. Robert has two-days and $10,000 to save this restaurant and this family... could this mission truly be impossible?

Chef Robert Irvine travels to Scrimmages restaurant in Wilmington, Del., and quickly learns that the phrase "there is no i in team" truly applies here. Scrimmages has been owned for five years by four equal partners: brothers Brian and Jerry, their childhood friend Mike and Brian's former boss Leon. As the revenues have disintegrated so has the partnership. Robert has two days and $10,000 to turn around a sub-par restaurant and also mend fences among battling partners

Pigs and chickens and goats? Oh my! This Restaurant Impossible takes chef Robert Irvine to rural Pipersville, Pa., and Mamma D's, a place that is part restaurant, part vineyard and mostly petting zoo. Owners Luigi and Liz Desiato are all over the place with ideas - they have a vineyard, a farm stand, a wine store, a petting zoo and, of course, the restaurant. Robert is confused by what he sees and can't get over the smell, the animals and the clutter everywhere. Could this mission prove to be too much for Robert?

This mission takes Robert to Cerritos, a small town in sunny Southern California. But what he finds is the Off Street Café, a gloomy restaurant co-owned by the ex-mother and daughter-in-law team of Robin and Rose. Will Robert be able to mend extended family fences get the Off Street Café back on track?

Robert hits the trail to San Diego, Calif., where he finds The Trails Eatery. An adorable little café owned and run by a young, energetic woman named Stacey. While, the surface here looks great, underneath the nicely painted exterior, is a business spiraling into bankruptcy. Will Stacey take Robert's advice or will it be the end of the line for The Trails?

Chef Robert Irvine finds himself walking into a salty sea dog's worst nightmare on this mission to Port Charlotte, Florida... home of the run-down, overly cluttered, kitschy and disgusting Cap'n and the Cowboy restaurant.

Chef Robert Irvine finds himself in a prickly situation as he travels to Strongsville, Ohio. Here, he comes face-to-face with the Mad Cactus restaurant and he immediately sees why the cactus is so mad. This dark, dirty and disgusting Tex-Mex themed restaurant, along with its lackadaisical owner, upsets Robert to no end, but it's when he finds out that they're not even cooking "real" food that things really get heated.

Chef Robert Irvine's visit to McShane's Restaurant in East Syracuse, NY proves to be the most horrendous place he has faced to date. Inside there is dirt upon dirt upon dirt all the way to the soda tubing at the bar. Can Robert help the owner, Cindy bring the place back from the brink of bankruptcy?

When Chef Robert Irvine comes to Coffee's Boilin' Pot in Madisonville, La., the odds are stacked against him. Not only have the owners, Tim and Allene Oalmann, neglected the former landmark restaurant, but they have been divorced for three years and are barely able to speak to each other. Can Chef Robert and his team restore the restaurant to its former splendor and get the feuding exes on speaking terms again in only two days and with $10,000?

Chef Robert Irvine's overhaul of The St. James Soup Kitchen in Newark, N.J., is his biggest challenge to date. Can he and his team renovate a dilapidated, fire-ravaged kitchen and dining room for $10,000 in only two days? 31,000 hungry people are counting on him.

It's back to school for Chef Robert Irvine as he travels to Canton South High School in Canton, Ohio, to help the students of its culinary arts program that is struggling to survive due to state budget cuts. Canton South boasts the Wildcat Cafe, a working for profit restaurant located in the school which too is struggling with outdated, broken equipment in the kitchen and a dilapidated dining room. Can Robert help turn around the cafeteria as well as change the lives of some of the students?

Chef Robert Irvine's expertise at saving failing restaurants is put to the test at Sullivan's in Fruita, Colo. The restaurant is on the verge of bankruptcy and owner Ginny is on the verge of a breakdown. Neglected and dirty, Sullivan's needs chef Robert and his team to give it a new identity in the kitchen and in the dining room. Will the tight deadline and $10,000 budget be too much to save this failing pub?

Chef Robert Irvine's intervention of Hoffman's Bistro and Patisserie in Santa Cruz, Calif., couldn't come soon enough. The 10-year-old venture is more than $2 million in debt, and the stress on the family-run business has resulted in a tense and uncomfortable environment for employees and customers alike. Chef Robert's drastic plan to completely overhaul the restaurant is needed to save the business, but with only two days and $10,000, will they be able to reopen without alienating customers and tearing the family apart?

When Chef Robert Irvine gets to Moss' Prime Rib and Spaghetti House in Elyria, Ohio, he soon realizes that the problems of this restaurant go beyond the subpar food. Owners Robert and Sandi are bullish and stubborn, refusing to accept the help that their struggling business needs. Can Robert and his team rebuild this struggling restaurant and the family behind it in two days?

Chef Robert Irvine often sees restaurant owners with little experience and lofty ideas of how to run a restaurant, but Lynn, the owner of Chatterbox in Windham, New Hampshire, takes the cake. A former stay-at-home mom, she used her late husband's life insurance policy to open up a restaurant, hoping to provide for her five children. Robert has just two days to give the well-intentioned but naive family the tools and skills to run a successful family business.

Chef Robert Irvine has seen many dirty and neglected restaurants, but none have made him physically ill like Anna Maria's in Dunmore, PA. The Italian eatery's glory days, and last apparent cleaning, were 25 years ago, and owners Jack and Mary, with their son Tucker, are in over their head trying to keep the doors open. Chef Robert Irvine's biggest challenge will be getting the kitchen up to code with only $10,000 and two days.

When Chef Robert Irvine visits Del's in Pittsburgh, Pa., it's clear that the biggest issue with this failing 62-year-old icon is not the food or decor, but owner Marianne. Under the stress of losing the family heirloom, Marianne lashes out at her staff, driving away customers and earning a terrible reputation in the neighborhood. Can Robert save Marianne from herself and the restaurant from its imminent closing?

When Chef Robert Irvine first sees Woody's Tupelo Steakhouse in Tupelo, MS, it's clear why owner Feather and her mom, Tricia, are drowning in debt. The dining room is a dusty, dark cave and the horrible tableside service is worse than the mediocre food. With only two days and $10,000 can Robert re-establish the restaurant into a Tupelo dining destination?

The Valley View Restaurant in Quarryville, Pa., is failing for a litany of reasons. This tiny diner located in the heart of Amish country is suffering from an outdated decor and menu, as well as reeling from structural issues. But Chef Robert Irvine's biggest challenge to turn this business around will be in changing the family roles of the three generations of women running this business into the ground.

Chef Robert Irvine swoops in to save the Pelican Grill, a small breakfast and lunch place in Seabrook, Texas. Owners John and Laura are losing $2,000 a month and their savings can only keep them afloat for so long. In only two days, and with only $10,000, Chef Robert needs to overhaul not only the uninspired, cluttered interior, but also the lack of leadership and structure at the center of the restaurant's problems.

Chef Robert Irvine is tasked with turning around Mama Lee's Soul Food Restaurant in San Antonio, Texas, a four-year-old restaurant that has never turned a profit and is only weeks away from closing. This cavernous restaurant is full of problems: a huge, outdated dining room; a useless, cockroach overrun restaurant; and an owner who lacks the passion, knowledge and leadership that Mama Lee's needs to succeed. Robert calls in reinforcements -- HGTV's Kitchen Cousins Anthony and John -- but even with all hands on deck, will he be able to pull off his biggest renovation to date?

Chef Robert Irvine's latest mission takes him to Pappas Restaurant in Benicia, Calif., a family-owned, Greek restaurant on the brink of extinction. Michael "Pappa" has owned and operated his namesake restaurant for over 15 years with his two sons, whose constant fighting is the source of much of the restaurant's problems. Robert has only two days to repair this dysfunctional family as well as the drab interior and lackluster food if Pappas Restaurant can have a chance at survival.

When Giovanni and his wife Christina purchased Ristorante Barolo in Aptos, Calif., 10 years ago they hoped the combination restaurant and hotel would be the perfect fit for them and their seven children. After a very successful first five years, a changing economy combined with the high cost of maintaining a historic building plus family health problems have hurt Ristorante Barolo. The couple has turned to Chef Robert Irvine to help save their business and their family.

Chef Robert Irvine heads to Burlington, N.C., in an attempt to save the University Grill. The five-year-old establishment was opened by siblings Eleni, George and Manny to help provide for their parents during retirement, but is now facing failure due in part to the family feud among the siblings. Can chef Robert resolve the sibling rivalry and help turn the University Grill profitable?

Chef Robert Irvine heads to Memphis to save a failing barbecue restaurant that's experiencing growing pains after upgrading from a takeout operation to a giant eat-in restaurant only four months earlier. Chef Robert may have met his match in stubborn owner Tarrance, who is clinging onto his cherished family barbecue recipe and refusing to see how cutting corners and failing to adapt to the challenges of a large restaurant is causing his business to fail. Can Robert get through to Tarrance and help turn around this family business before it all goes up in smoke?

First Lady Michelle Obama tasks chef Robert Irvine with a unique challenge at Horton's Kids in Washington, D.C. But Horton's Kids isn't a restaurant, it's a nonprofit community center that provides afterschool meals, a resource room and family cooking classes. The First Lady asks Robert to create a dining room, renovate the kitchen and create a community garden to provide a healthy, vegetable fueled meal for the kids of Horton's Kids to enjoy. Robert races against the clock complete all his tasks before the First Lady arrives to give her stamp of approval!

Chef Robert Irvine heads to Fayetteville, Ga., to try and keep Longbranch Steak and Seafood in business. Owner Lisa was given the restaurant two years ago as a wedding gift from her husband, and she has been struggling financially and emotionally ever since. Chef Robert races against the clock to clean the filthy kitchen, whip the subordinate staff into shape, and give Lisa the confidence and tools to run a successful restaurant.

Chef Robert Irvine heads to The Main Dish in Meridianville, Ala., where he finds a family desperate for help. Owners Lynn and Ken bought the restaurant five years earlier because Ken loved to cook, but with no restaurant experience at all, the couple is now working 80 hours a week and in more than $50,000 debt.

Chef Robert Irvine quickly realizes that Zandi's Grill in Millersville, Md., isn't just failing because it's in a hard-to-find location, with lackluster food, poor service and tired decor. It's failing because sisters and owners Yvonne and Evette have completely lost their passion for the restaurant and are watching it decay before their eyes. While Chef Robert can come up with a new look and a new menu, will he be able to give Yvonne and Evette the tools they need to successfully run the business?

Chef Robert Irvine arrives at Italian Village in Milmont Park, Pa., hoping to uncover the keys to returning the 30-year-old staple to its early glory days. Not only will he need to overhaul the menu and dark interior, but he will need to fix the control issues hurting the business and the family behind the restaurant.

Chef Robert Irvine is in Stratford, Conn. to help Michael and his mother, Camille, keep their 15-year-old restaurant, Stella's, alive. Despite the exhausting 90 hours a week Michael is working, he is clueless about his food costs and lacks the leadership skills to manage his staff. From the management to the decor and everything in between, Robert must give Stella's a complete overhaul or else its doors will certainly close.

Chef Robert Irvine heads to Lebanon, N.H. to help husband and wife team Nick and Maria save their six-year-old Mexican restaurant, Gusanoz. Locals flocked to Gusanoz to taste Maria's authentic Mexican food; but growing pains got the best of the restaurant, which suffered in food and operations quality, leaving a huge, expensive mess for Robert to clean up. Can Robert and his team give Gusanoz a new life -- and Maria a renewed passion for her business?

Chef Robert Irvine heads to Frankie's "by the tracks," a 30-year-old staple in Three Rivers, Mich., which was purchased by then best friends Jay and Tina 13 years ago. The stress of owning a failing business has corroded Jay and Tina's relationship to the point where they are unable to be in the same room with each other, much less run their restaurant successfully. Robert has only two days and $10,000 to fix the fractured relationship responsible for the root of Frankie's problems.

Chef Robert Irvine travels to Burton, Mich., where he's on a mission to rescue a single mom, Marina, and her restaurant, Paliani's, from demise. Paliani's has a kitchen in disarray, a dining room that's a disgusting mess, and an owner who doesn't realize her own role in its downfall. Robert needs to use every penny of the $10,000 budget and every second of the two-day deadline to help turn Paliani's into Burton's new hot spot!

Of all the owners Chef Robert Irvine has worked with on Restaurant: Impossible, none may have been more unprepared than Michele and Andy, owners of Michele's in Corry, Pa., who purchased their restaurant at auction on a whim, despite having no experience in the business. In two days, Robert must choose a new cook, teach Michele basic management skills, refurbish the interior, and address Andy's critical and harsh attitude.

Chef Robert Irvine heads to Las Vegas to help 26-year-old Ashley save the Maple Tree Cafe. Not only is Ashley new to the restaurant industry, but she's hired mostly family members, who are also inexperienced, to support her dream. Robert will have only two days to fix the strained family relationships, and give Ashley the tools and courage she needs to run her business.

Chef Robert Irvine's latest mission introduces him to the Whistle Stop in Hot Springs, Ark., and Linda, a former employee who bought the business when the previous owners abruptly told her they were shutting down. The business turned out to be a poor investment, and Linda has used the inheritance her late husband left her to keep the doors open. Robert has only two days and $10,000 to restore the dining room, clean the kitchen and train the staff.

Chef Robert Irvine is in Palos Hills, Ill., to help save the Valley Inn restaurant. Opened 40 years ago by Faye and Frank, Sr., it's now being run by sons Dennis and Frank, Jr. Once very profitable, the death of Frank, Sr., combined with a difficult economy, has left the family downtrodden and the restaurant struggling to bring in customers.

Chef Robert Irvine heads to Olean, N.Y., to meet Kelli and her daughter, Abby, owners of the Oleander Bar and Grill. Open only six months, the two are facing financial ruin and the threat of losing the restaurant. When Robert arrives, it's clear that the tension between Kelli and Abby are the root of this young restaurant's problems: The two cannot agree on anything, causing confusion for the employees, and their fighting drives away customers.

Chef Robert Irvine is heading to Kansas City, Mo., to save a once flourishing family restaurant and repair the relationship between two sisters. Poco's on the Boulevard once served delicious, authentic Latin food, but since the death of chef/owner Poco, her daughters Claudia and Dana have been struggling to maintain the restaurant's food quality and profits.

Chef Robert Irvine heads to North Bend, Ohio, to help revive Rohrer's Tavern, a local staple for more than 60 years. Current owner Lisa has faithfully stuck to the legacy of Rohrer's to a fault: tried and true customers are still around, but the lack of new patrons has put Lisa one month away from closing this local icon.

Chef Robert Irvine's next mission brings him to the small town of Lake City, Minn., where Erik and Tracy are only a month away from losing their 11-year-old restaurant, Bronk's Bar and Grill. An untrained staff and frozen food in the kitchen, and a generic design in the dining room are just some of the challenges Robert must battle armed with two days and $10,000.

The French-themed Rising Sun Bistro in Kalispell, Mont., is facing a mountain of problems: A chaotic kitchen, an uninspired decor, $500,000 worth of debt, and owners who can't stand looking at each other. Chef Robert Irvine has two days and $10,000 to get the restaurant, and the owners, on the right track.

Pat and Karan, owners of the Whiskey Creek Steakhouse in Keyport, Wash., have lost nearly everything in the 20 years their restaurant has been open. As if the poorly cooked food and dreary design weren't big enough problems for Chef Robert Irvine to fix, he also must confront the staff when he uncovers money may be missing from the restaurant's financial records.

Windseeker Restaurant in Dalles, Ore., is suffering from years of bad publicity and negative word of mouth. Chef Robert Irvine has only two days and $10,000 to help owner Veta break bad habits, clean up the restaurant's image, and entice customers to this off-the-beaten-path destination.

Chef Robert Irvine is called to Fountain Hills, Ariz., where the family behind Sapori D'Italia desperately needs his help: The Italian restaurant's customers have been replaced with the sounds of fighting. Robert must fix a broken family in order to fix their restaurant.

Chef Robert Irvine's newest mission is to save the failing restaurant, Nanny Goats Cafe and Feed Bin, in Kilgore, Texas. Owner Nancy was once a successful restaurateur, but Nanny Goats has depleted her savings, and led to the volatile relationship with her daughter that's driving customers away. With the restaurant in a financial mess, food being cooked unsafely, and a restaurant that resembles a flea market, Robert and his team will need every minute and dollar of the two day limit and $10,000 budget if they're going to save Nanny Goats.

Chef Robert Irvine is in Madison, Tenn., to help owner, Tommy, keep the doors of the Dinner Bell Restaurant open. And Robert is just in time, as Tommy's only two days from having to close the doors on his four-year-old business for good. Robert and his team must clean the restaurant, freshen the menu and fix the staff's bad habits in two days, before Tommy loses everything.

Maniaci's Italian Bistro in Mohnton, Pa., was a thriving family business that was run by Mrs. Maniaci until her death: Five years later, her three sons are running the business into the ground. Chef Robert Irvine has two days and $10,000 to overhaul the menu, décor and give the Maniaci brothers a fresh start to keep their mother's dream alive.

Chef Robert Irvine quickly sees why the Caseyville Cafe in Caseyville, Ill., is failing: From the kitchen to the servers, the staff have completely overrun Diane and Robin's restaurant, costing this Mother-Daughter team tens of thousands of dollars -- and their relationship. Robert can only help Diane and Robin fix the menu and decor of the restaurant once he gives the staff an ultimatum: decide who's in and who's out, or else Robert leaves and the mission is over.

The Soup to Nuts Diner in Tavares, Fla., is a 1950s-themed diner that looks like it hasn't been cleaned since then! Owner Sharon is losing so much money on the restaurant that she's on the verge of losing her house to foreclosure. Chef Robert Irvine must tackle a restaurant that's filthy from the dining room, to the kitchen, to the young staff's attitudes in order to turn the Soup to Nuts Diner into a success.

Chef Robert Irvine is on a mission to save Sweet Tea's Restaurant and Catering in Pineville, N.C., but he has to find it first! David and Dana opened up a storefront to their successful catering business three years ago, but the non-descript building isn't attracting customers, which is just the tip of their $80,000 problem. Robert has to fix Sweet Tea's identity crisis and let Pineville know that they have a great Southern comfort food restaurant in town!

Chef Robert Irvine travels to Fishkill, N.Y., to help Joe and Dena save their floundering restaurant, Joe Willy's Seafood House. While experienced in purchasing seafood, Joe's skills as a head cook leave a lot to be desired, and the stress of the failing business is taking its toll on Dena and their three kids. Robert must force Joe to get past his pride in order to save his restaurant -- and his family.

Chef Robert Irvine heads to Murrells Inlet, S.C. to help George and Theresa save their 16-year old family-run Old World Italian Restaurant. Despite growing health and financial problems, George and Theresa can't seem to hand over control to their culinary-trained son, George, Jr. Will Robert's tough love approach be able to fix 16 years of old habits in two days?

Gus and Evi, the owners of Smitty's Restaurant in Clearwater, Fla., don't just have one problem, they have hundreds -- problems that only an exterminator can fix. The exterminator costs chef Robert Irvine and his design team precious money and time, and pulling all the pieces together will truly be a race to the finish.

Chef Robert Irvine has faced many stubborn owners in the past, but he may have met his match in Carolyn, the owner of Mom & Dad's Italian Restaurant in DeFuniak Springs, Fla. Carolyn and her husband George bought the restaurant 24 years ago, but now, six years after George's death, Carolyn refuses to make any changes, despite the ill-prepared food and mounting debt. Can Chef Robert get Carolyn to accept that embracing change and saving the restaurant is the best way to honor her late husband?

Chef Robert Irvine travels to Smyrna, Del., to meet three generations of women fighting to keep the Wagon Wheel Family Restaurant open for business. While restaurant is in mayhem over the frozen food, outdated decor, dysfunctional family and disrespectful staff, the only thing keeping the restaurant alive right now is muskrat. Robert has just two days to repair a broken family, or even the popularity of the muskrat won't be enough to keep the wheels on this restaurant any longer.

Lynn has owned Bryan's Smokehouse in Lufkin, Texas for 15 years: Business was great at first, but now an oversaturated market and a staff of misfits have put Lynn further and further into debt. Can Chef Robert Irvine overhaul the poor service and lackluster barbecue recipe in two days to save Bryan's Smokehouse?

After losing his successful corporate job, an inexperienced restaurant owner purchased the Pinehurst Country Lodge in Greeley, Pennsylvania, and is now $350,000 in debt and on the verge of losing everything. Chef Robert Irvine has just two days to give him the tools and authority to lead his staff towards success.

Chef Robert is off to Twin Lakes, Wis., to Pier West Restaurant, which has a scenic view and a boatload of problems. As Chip's restaurant falls deeper and deeper into debt, his family is getting angrier and angrier. No one has Chip's back except Robert. He has just two days to give Chip the tools he needs to run this restaurant and reunite the family.

This special episode dishes out real time trivia about Chef Robert Irvine and behind the scenes stories as Robert helps cousins Angelo and Angelo and their diner, Angelo's. Their fathers started the restaurant 40 years ago but every day has been the same — the same menu, the same decor and the same family drama. Robert has two days to unravel the issues of this Greek restaurant and figure out why the cousins are dangerously close to ruining their namesake restaurant and all their fathers' hard work.

Chef Robert travels to Douglas, Mich., to save the Kalico Kitchen and longtime owner Catherine. Catherine is boisterous and blunt, with a vocabulary so colorful that it's turning the staff against her ... including her own son, Donny. Despite all the yelling, cursing and put downs, the staff hasn't been whipped into shape -- the restaurant is failing, the food is subpar and the kitchen is absolutely filthy! Robert has just two days to get the place cleaned up, the staff back on track and the owner to shape up.

Chef Robert makes his way to Edible's Restaurant & Pub in Horsham, Pa., to find a 26-year-old family restaurant suffering from a complete lack of inspiration and motivation. In order to fix this restaurant, Robert must spend precious time letting the family air their grievances and motivate them to take responsibility for their restaurant before he can tackle the inedible menu, dirty kitchen and drab decor.

Dorothy and Thom, owners of Benner Street Restaurant in Bethlehem, Pa., should be close to retirement but they are so far in debt, they may never be able to stop working. This is Dorothy's second foray into the restaurant business and the first one ended with her living in her car -- she is determined to not let that happen again. Unfortunately, she's headed down that road again with an outdated decor, a lack of alcohol at the bar and a husband/chef with whom she fights constantly. It's up to Chef Robert to open Dorothy and Thom's eyes and get their restaurant back on the road to success.

Chef Robert Irvine heads to Mason, Ohio to try to save Aponte's Pizzeria. Owner Tony has worked in restaurants since he was 11 years old and is a Jersey boy through and through -- complete with the attitude and edge. Eight years ago, despite already being in debt, and sacrificing precious time with his three daughters, he bought the pizzeria with the hope that this time he'd make it! With only two days and $10,000, can Robert turn the lackluster Aponte's Pizzeria around and save Tony from financial ruin or will all the lost family time be for nothing?

After seven years of successfully running the St. Louis landmark Mama Campisi's Restaurant, owners Andrea and Lance were blindsided by employee theft: Two years later, business is spiraling and Chef Robert Irvine has just two days to address trust issues, frozen food in the kitchen and finances that aren't adding up if there's any chance of restoring this restaurant to its former glory.

Chef Robert Irvine ruffles quite a few feathers when he goes to Kokomo, Ind., to help the Duncan family save their 33-year-old business, Ducky's Family Restaurant. Robert's unflinching assessment of their terrible food and dysfunctional management style were hard enough to handle, but when the family and long-time staff start to be honest with each other is when emotions really erupt.

The Windsor 75 in Windsor, Conn., is just seven years old, but is filled with problems -- including an outdated decor, five different menus and an overworked staff -- but owner George can't get out of his own way to fix anything. George's wife and kids are fed up with the restaurant and George's stubborn ways. Can Chef Robert Irvine bring George and the restaurant out of the past in only two days?

This special episode dishes out real time trivia about Chef Robert Irvine and behind the scenes stories at the Coach Lamp Restaurant & Pub in Louisville, Ky. When Chef Robert arrives at the restaurant, he's baffled; the restaurant looks nice, the food tastes good and the owners are smart and knowledgeable. Robert has to sift through the puzzle pieces to discover why this restaurant is failing, and (over the owners' protests) come up with a completely outside-the-box plan to make the Coach Lamp shine.

Chef Robert travels to Hagerstown, Md., on a mission to save the Georgia Boy Cafe. The stress of the restaurant is ruining the once loving relationship between owners Chuck and Montez, who now avoid each other at all costs or end up screaming at each other in front of their guests. Robert also needs to address the heaping health hazards in the kitchen, but first, he needs to get the owners back on speaking terms.

When engaged couple Tonya and Chad purchased the restaurant in La Porte, Ind., where Tonya used to work as a server, they named it Seven, in honor of their combined seven children. But this historically lucky number has been anything but for the restaurant. Chef Robert soon discovers that the food is bad, the management is worse, and the stained glass decor would better fit a church than a restaurant, but Seven's biggest problem may be Tonya's 19-year-old son, Jake, who is the main cook at the restaurant, despite his lack of training or passion.

Chef Robert Irvine may have met his match when he encounters the volatile owners of Mike LaSusa's Italian Restaurant in Oak Creek, Wis. Every time Patrick, Mary and their son, Mike, get together, they fight about everything from the food to serve to the artwork to hang on the wall. The two days Robert has for the renovation may not be enough time to turn this restaurant and family around, especially when one of the owners walks out and never returns.

This is Chef Robert's biggest mission yet as he and his team are heading to the Jersey Shore to transform not one, but two, locations that were devastated by Hurricane Sandy. With 3 days and $50,000 for the makeovers, Robert and his team will work to restore the LBI Pancake House to its former glory, and give the dedicated first responders of the Ship Bottom Fire Company a much deserved "thank you."

Sal and Brenda's one-year old restaurant, Goombazz Big City Eatzz, has struggled to find a strong customer base and is now more than $300,000 in debt. When Chef Robert Irvine investigates Goombazz, he discovers that Sal's short temper is driving people away: Brenda, the staff and the beloved and departed GM. Robert has two days to make Sal realize that he is the biggest obstacle in the restaurant's success, before he loses everything and everyone.

In Plains, Mont., Chef Robert Irvine may have met one of the most clueless owners he's encountered at Heather's Country Kitchen. In the three years since the former stay-at-home mom impulsively purchased her namesake restaurant, she seemingly hasn't picked up much at all. In the course of two days, Robert has to manage the very high food and labor costs and also get Heather to embrace working with her headstrong daughters.

When Chef Robert Irvine first sees the Spunky Monkey Bar & Grill in Auburn, Wash., he's appalled by the restaurant's condition: inches of dust, mounds of grime, years of neglect, and an owner who doesn't seem to care at all. Robert and his team are at a complete loss as to which disaster to address first: the health code violations, the subpar food, the design roadblocks or the lackluster staff.

Chef Robert Irvine heads to Hillbillies Restaurant in Murphys, Calif., to investigate why Jami's breakfast and lunch spot is failing. While the name promises backwoods charm, Robert finds nothing charming about a decor consisting of rusty kitchen utensils on the wall and a dirty underwear clothesline on the ceiling. Getting rid of the clutter is only half of Robert's battle, as he also needs to turn Jami from world's biggest pushover to empowered business owner.

Julio purchased the San Francisco Mexican restaurant Estrada's six years ago and it has been anything but a fiesta. Already on the verge of closing once before, Julio and his girlfriend, Bernadette, are in over $400,000 worth of debt and seriously need Chef Robert Irvine's help. Robert quickly realizes that flavorless food and a lack of passion from the owners are at the center of Estrada's problems. Robert has two days to make Julio and Bernadette see that change is good and passion is necessary to keeping this 96-year-old restaurant alive.

Five years ago, Lisette and Steve got married, blending their families, and purchased the Mill Creek BBQ Restaurant in Redlands, Calif., modeling it after her father's established nearby restaurant. Instead of the faster, more casual version of her father's restaurant, Chef Robert Irvine finds some of the most tasteless barbecue and inefficient management he's ever come across. He'll have just two days to change the barbecue from boring to bold, get Steve to regain his mojo and find a way to repair the severely broken relationship between Lisette and her 21-year-old daughter.

Eileen's restaurant, Tootie's Texas BBQ in Cathedral City, Calif., started a deep decline while Eileen was battling cancer. Weeks away from closing for good, she calls on Chef Robert Irvine for a rescue. Robert immediately identifies the tasteless barbecue, poor service and the fact that Tootie's isn't bringing in the lunch crowd as the problems causing the restaurant's downfall. Robert has just two days to give Eileen a second chance at success.

Monica and Elvis opened Pasion Latin Fusion two years ago, hoping to bring fun and authentic Latin cuisine to Albuquerque, N.M., but have found little success. Worn down, they turn to Chef Robert Irvine, who has to address two major issues: the tension between Monica and their main investor, Elvis's brother, and a menu that's leaving customers confused and frustrated.

The food at Mama Della's N.Y. City Pizzeria in Baton Rouge, La., is great, but stubborn owner Barry is the biggest obstacle to his restaurant's success. Chef Robert Irvine has a tough two days of fighting ahead of him to get Barry to change the "my way or the highway" attitude that's scaring away customers.

Chef Robert Irvine is in Houston, Texas, for his latest mission, to help turn around Kevin's restaurant, gratifi kitchen + bar. In addition to a kitchen so filthy that Robert shuts it down just minutes into his visit, Kevin's sarcasm and poor attitude are a constant cause of tension between both Robert and the employees. Robert can usually handle fixing a filthy kitchen and a bickering staff, but combine those with a super-snarky owner and this may be a recipe for disaster.

Chef Robert Irvine is in Oklahoma City to help Chaya and Michael, the owners of Urban Roots, a failing restaurant and entertainment venue. While there's a lot of potential in the space, the food is thrown together, the staff isn't pulling their weight and Chaya's passion for cooking has gone out the window. Robert's best hope for turning the business around is to get someone to help Chaya with the day-to-day operations and get her heart back in the kitchen.

Gail, a successful businesswoman, purchased Bryant's Seafood World in Hueytown, Ala., expecting to seamlessly continue its 30 year tradition: But now, four years later, she desperately needs Chef Robert Irvine to intervene. Robert quickly realizes that she hasn't done anything to make the restaurant her own -- the menu, decor and the grime all pre-date her ownership. Two days may not be enough time for Robert to turn this neglected restaurant and passionless owner around.

Emotions explode when Chef Robert Irvine steps in to save Bumbinos Italian Ristorante in Orange City, Fla. The yelling first comes from owners Terry, her son Willie and her friend Cappy, whose animosity is killing their business. Once Robert notices some of their most egregious mistakes -- including firing most of the staff and foolishly switching cooking roles -- then he starts to yell. Robert must get above the noise to rebuild the relationships and sort out the roles of the restaurant for Bumbinos to stay open.

Chef Robert Irvine and his Restaurant: Impossible team have traveled to more than 100 locations to help America's failing restaurants. Now it's your chance to hear the never-before-told stories behind the show and meet the folks that make this impossible series ... possible. Featuring an interview with Robert and Executive Producer Marc Summers; a first ever sit-down between Robert, his construction manager and all three designers; a look back at the dirtiest kitchens, most stubborn owners and most dramatic reveals and more!

Chef Robert Irvine tackles his first-ever theme restaurant, when he comes to the aid of Buzz, the owner of Cave Inn BBQ, a new caveman/dinosaur themed restaurant. Robert and his team will need to completely overhaul the "decor," which currently consists of a few inflatable dinosaurs and foam rocks glued to the wall, as well as the kitchen, which is sent into chaos by Buzz's brother Skip, who puts more energy into his Hollywood dreams than this Winter Garden, Fla., eatery.

Daniel is the owner and operator of a successful sawmill, and thought he would be able to run Big Jim's Bama Q in Hammondville, Ala., when he purchased it ten months ago. But his inexperience and naiveness in thinking he could sit back and cash in on the restaurant's reputation has instead left him seeking Chef Robert Irvine's help. Robert needs to find a way to make this restaurant distinctly Daniel's, and that means new food, a new look and new knowledge and passion to turn this dump into a barbecue destination.

Grace and Eddie were completely in over their heads when they invested their lifesavings and borrowed money from family to open up Grace's Place Bagels and Deli in Palm Coast, Fla. Two years and $320,000 in debt later, Chef Robert Irvine is their last hope to save both their business and their marriage. After realizing that it's not the restaurant, but the owners who are failing, Robert plays referee between Grace and Eddie in order to tackle the lack of communication and teamwork at the root of the restaurant's problems.

When Chef Robert meets Jordan, the self-described stubborn owner of the Portu-Greek Cafe in Hudson, Fla., he knows that he's in for a challenge. With all the squabbling over control of the restaurant, Robert is forced to bring the whole family to the beach and involve them in an exercise that forces this bickering bunch to cooperate. It's Robert's challenge to take the reins away from Jordan and keep this loud and boisterous Greek family from self-implosion.

The nearly three-year-old Fork Diner in Calhoun, Ga., never quite took off, and owners Gray, Diana and Michael are now faced with a failing business and a suffering friendship. Chef Robert Irvine will have just two days to address the boring food, lack of cleanliness, disinterested staff and an owner with one foot out the door.

Marie's at Ummat Cafe poses many challenges for Chef Robert Irvine. Situated next to Atlanta's oldest Mosque, many potential customers falsely think that the restaurant is strictly for Muslims, owner Jaliwa's experience in catering has not translated into running a restaurant and the design team has a fight that puts the entire restaurant makeover in jeopardy.

Paul's family has owned Paul's Bar & Bowling in Paterson, N.J., since 1929, but this neighborhood staple has been on a downward spiral for the past eight years, leaving Paul with no choice but to call in Chef Robert Irvine for help. Not only will Robert's design team have to renovate both the bar and the bowling alley, but Robert will have to yank Paul and his business into the 21st century.

The Pomona Golf and Country Club in Egg Harbor City, N.J., is a nine-hole golf course and clubhouse that has been run by three cousins for the past decade. With few changes to the clubhouse in its 45 years, a lack of new and younger clients has prevented this business from turning a profit, straining the owners' relationships in the process. Chef Robert Irvine is tasked with coming up with a whole new business plan to get these owners' heads out of the sand.

When Chef Robert Irvine talks to the staff at Country Cow Restaurant and Bar in Campton, N.H., he hears horror stories of the co-owners, a divorced couple, throwing pans in the kitchen and cursing throughout the dining room. But everyone is on their best behavior when Robert shows up, forcing Robert to consult the behind-the-scenes footage to uncover all the problems that needed to be fixed.

Over the course of nine seasons on Restaurant: Impossible, Chef Robert Irvine has encountered some of the grossest restaurants in the country. From the dirty and smelly, to the calls to exterminators and professional cleaners to even the need for hazmat suits, Robert counts down the grossest places he and his team have transformed into clean, beautiful hot spots.

Join Chef Robert Irvine as he counts down his top ten worst of the worst from nine seasons of Restaurant: Impossible including; going head-to-head with the worst owner, trying to clean-up the worst clutter, fixing the most difficult family issues and attempting to eat the worst food. With surprises around every corner and restaurants you wish you could've forgotten about -- which will Robert deem the absolute worst of the worst?

Chef Robert Irvine has his work cut out for him at Spicy Bar and Grill, a Vietnamese restaurant in Falls Church, Va. Between one owner with no culinary experience in the kitchen and the other letting the staff run wild, it's no wonder why they're $300,000 in debt. Robert has just two days to get these owners on a business track, find a new chef and turn the unprofessional servers into a real workforce.

Chef Robert Irvine is in Fort Bragg, N.C., the largest U.S. Army installation in the world, where he is on a special mission to breathe new life into one of the only full-service restaurants on the post, the Green Beret Club. Robert must find a way to keep the tradition of the restaurant alive, while giving it a much needed update.

Chef Robert Irvine travels to Mamma Lucrezia's restaurant in Bellefonte, Pa., which is losing thousands of dollars a month and causing multiple family rifts. The decade-old restaurant is owned by feuding sisters Maria and Stefania, who are also faced with a competing Italian restaurant across the street, which happens to be owned by their brother. With excellent food coming from the kitchen, Robert focuses on the issues holding these sisters back.

Chef Robert Irvine is in the resort town of South Padre Island, Texas, to help the owners of the Padre Rita Grill. This four-year-old business features both food and music, but they're not doing either very well. Robert will have to overhaul the tacky tiki bar decor and get the owners to focus on the bottom line to make life at the Padre Rita Grill paradise.

Chef Robert visits Abudanza Ristorante in Wilbraham, Mass., and meets owner Lou, a proud man with years of restaurant and executive chef experience who is burned out from the job and the demands of caring for a sick child. Chef Robert works to address management issues and the restaurant makeover, but is so moved by Lou and his family that he leaves them with another much needed surprise.

Papa C's Eastside Cafe in Fairport, N.Y., might have the most explosive family that Chef Robert Irvine has ever faced. Working in close quarters, Sal and his three sons spend more time pointing fingers than doing their jobs, resulting in inches of grease and grime throughout the restaurant and a screaming match so bad, it ended in a fistfight! Before Robert can address the problems that led to the business faltering, he must first keep this family from completely imploding.

A few years ago, Keith and Stephanie's restaurant, Mama E's Wings & Waffles restaurant in Oklahoma City, was thriving and was featured on Diners, Drive-ins and Dives. But a failed attempt at opening a second location put a strain on their finances -- and their marriage. Chef Robert Irvine must get this volatile couple communicating again if he's going to be able to save their restaurant.

Through the financial help of their mother and stepfather, brothers Gabe and Javier have owned the Knife and Fork Gastropub in San Antonio for two years. Although it appears wildly successful, the restaurant is being run into the ground, so the parents have called in Chef Robert Irvine to intervene. He'll have to find out where the money is going, get this restaurant clean and get the brothers to find their drive.

Restaurant: Impossible goes hog wild in Albuquerque, N.M., at the Shade Tree Customs and Cafe where Chef Robert Irvine meets a handful of characters who opened a full service restaurant above their motorcycle repair shop. Robert must unravel the mystery of why this restaurant is failing and tackle the blah menu, while the design team is challenged with elevating the Shade Tree's decor without losing its motorcycle soul.

Mike and Erika opened Mystic Treats in Ashland, Ore., three years ago, hoping to attract customers with their vegetarian and offbeat pizzas. Three years and multiple failed concepts later, they've called in Chef Robert Irvine for help. Robert will have to start from scratch, educating the owners, choosing an identity, focusing the menu and creating a design vision -- all in just two days.

Robert Irvine has seen a lot of desperate restaurants, but Zoog's Caveman Cookin' in Port Hadlock, WA, may just be the worst. At just two years old, it's repulsively dirty and the owner has lost his passion.

Chef Robert Irvine arrives at the Dog & Pony Ale House in Renton, Wash., where he meets the owner, Kristen. Despite Kristen's whit and smarts, she's being overwhelmed by a vocal group of customers who cause her to buy equipment and change the menu on a whim, trust issues with her staff and hundreds of thousands in debt owed to the IRS. Robert will have to give Kristen the tools she needs to toughen up and turn this confused bar into a place worthy of all its patrons, before the Dog & Pony is shut down and Kristen loses everything.

Brothers Jon and Bobby opened Bene Pizza and Pasta, a restaurant/arcade in Omaha 13 years ago. Business was booming until Bobby got sick and business dropped, requiring their mom's financial help to keep the doors open. Chef Robert Irvine has his hands full trying to mend the years' worth of hurt feelings between the brothers, get mom to loosen her reins and figure out what to do with the noisy arcade.

At over 4,000 square feet, WhaBah Steakhouse in Bowling Green, Ky., presents Robert with his biggest challenge yet! The eight-year-old restaurant/music venue made more than a million dollars in its first year, but the owner has hit the wall and is now facing bankruptcy. Robert and his team will have to turn the owner's spirits around and tackle the many challenges of this supersized space in just two days.

24-year-old Frankie is torn between his family's two Italian restaurants in Summerville, S.C., and he convinces Chef Robert Irvine to help him save both. Tackling twice the work without any extra time, Robert must get the family and the design team to focus on this double-sized mission.

Ken opened up Cocoamoda, a French Bistro with an event space and chocolate boutique, seven years ago in the small town of Calvert, Texas. After failing to attract a following from the major cities, he's now deeply in debt, but refuses to advertise or cater to the local community. Ken's daughter calls in Chef Robert Irvine, hoping that the fellow Brit can help her stubborn father see how much help his business really needs.

Chef Robert Irvine's in for a 2-in-1 challenge when he's tasked with fixing the Zest Bistro, located inside the Lemon Tree Grocer in Downers Grove, Ill. Best friends Shaun and Tim opened their gourmet grocery store with a full-service bistro almost five years ago, and now both sides of the business are failing and the debts are climbing high. In just two days, Robert will need to reorganize the grocery store, renovate the bistro and ease the growing tension between the owners.

Chef Robert Irvine is in for a taste of nostalgia when he's challenged to fix an old-fashioned lunch counter located inside a family-owned pharmacy. Purchased by Tony more than 50 years ago, Lyon's Pharmacy of Elkton has been a staple in the tight-knit Maryland community, but Tony's daughter Marybeth, a pharmacist by trade, has been struggling to keep it afloat since her father passed away last year. With old, rotted floors and hours needed to restock the pharmacy shelves, Robert needs the full support of the community to pitch in and save a piece of their town's history.

Three years ago, Gigi opened Gigi's Music Cafe in Sunrise, Fla., but now, her bad business decisions are bringing down the business and taking her daughter Semone with it. Chef Robert Irvine has his hands full, between the books being a complete mess, the lackluster service, the reliance on the microwave in the kitchen and an owner who doesn't seem to realize that her business is failing. An unexpected boat trip may be what Gigi needs to wake up and turn her sinking ship around.

Normally, struggling restaurant owners know well in advance when Chef Robert Irvine and his team are coming, but this is not a normal mission. To get a truer picture of the problems facing the restaurant, Robert ambushes the owners of Tornatore's Pizzeria in Orlando, Florida, and no one -- the owners, the design team, the crew, not even Robert himself -- knows what's to come.

The JuJu Bag in New Orleans is half cafe and half barber salon, and both are in desperate need of makeovers. Chef Robert Irvine has his hands full, with a cafe that looks like a cluttered living room, a kitchen without any commercial equipment, an owner who is stubborn despite her inexperience, and to top it all off -- a barbershop renovation!

For his next mission, Chef Robert Irvine ambushes Jodi, the owner of Theresa's Restaurant in Bradenton, Fla., after her friend and banker, Miriam, puts out a call for help. Robert quickly learns that Jodi is her own worst enemy, and must deal with her micromanaging ways, a kitchen staff threatening a walkout, and the surprises that greet the design team.

Chef Robert Irvine's next mission takes him to Lake Arrowhead Sports Grill in Blue Jay, Calif., where Konner, son of owners Keith and Karen, begs Robert for help. To Konnor, it seems that everything is falling apart: the five-year-old business, his parents' marriage, his dad's interest in the restaurant, and his mom's health. Robert must uncover the heart of the issues and help rebuild this family that has lost its way.

Chef Robert Irvine receives a plea from Stephanie, the bar manager of the Copper Still CD Vodka Lounge and Eatery in Crestwood, Ill., which hasn't turned a profit since opening eight months ago. Owner Christina has put her heart and soul into the restaurant, but its failure has strained her marriage with her husband, Dominic. When Robert attempts a double ambush by showing up unannounced, Stephanie is furious she wasn't included and refuses to help. Robert must work alone to solve the financial problems, marital woes, and also deal with an unexpected theft.

Chef Robert Irvine heads to Ellendale's Restaurant in Nashville after former employees reach out for help. The restaurant has become rundown, and owner Julie's management style has left the staff frustrated and unmotivated. The employees see the potential in this historic Nashville staple, but Julie isn't the type to ask for help and is worried about how being on TV will affect her restaurant's reputation. Time is ticking away, so Robert begins to worry: will she let him stay and help, or will she make him go?

Chef Robert Irvine is headed to New Kensington, Pa. to ambush Stacey, the owner of Stella's Dine-Inn Restaurant. Stacey's daughter reached out after witnessing constant, out-of-control fighting between her mother, who is desperate to keep the restaurant going in her late husband's memory, and her brother, Dom, who serves as the main cook. Robert must work hard to help this family from being torn apart while also facing design struggles with the very large restaurant space.

Chef Robert Irvine is called to the Cape Horn Family Restaurant in Red Lion, Pa. after receiving a plea for help from the owner Joni's husband, Barry. Joni is having trouble paying the bills and has lost control of her staff, but after Robert installs hidden cameras he realizes it's Joni herself who needs work. As Robert navigates a rollercoaster of emotions with Joni, he aims to help her face her fears and repair her self-confidence in order to change her staff and, more importantly, herself.

For his next mission, Chef Robert Irvine heads to La Casa Bianca in Whitehouse Station, N.J. to give the owner, Paul, the surprise of a lifetime. Paul's daughter, Megan, reached out to Robert for help after noticing the restaurant floundering and her father losing his passion for the business. It's up to Robert to help reignite Paul's fire and get him back in the game!

Chef Robert Irvine heads to Starlite Restaurant and Pizza in West Orange, N.J. after receiving a plea from the owner Patty's son. Patty has worked there since she was 13 years old and considers it home, but hasn't made a profit in almost ten years despite cashing in her retirement and mortgaging her home. When Robert arrives, he finds an extremely dirty kitchen and an old-school staff that is completely unwilling to change, including Patty herself. Will Robert be able to return this beloved restaurant to its former glory, or will the Starlite shine no more?

For his next mission, Chef Robert Irvine responds to a call from Tamara, whose mother Raquel owns De Rican Chef in Virginia Beach, Va. Raquel wanted a restaurant that specialized in authentic Puerto Rican food and expanded her business with help from her son, Reuben, but they are barely making a profit and their relationship is suffering. As Robert tries to get to the bottom of their problems, Raquel drops a bombshell about why she has lost her passion, leading Robert to try to heal the family and restore Raquel's love for her special piece of home.

Chef Robert Irvine receives a heartbreaking plea from Megan, who owns the BFE Bar and Grill in Waynesboro, Ga. with her husband, Mike. The restaurant is deep in debt and their family is suffering, but when Robert shows up, he also finds out that the state suspended their liquor license for not paying their taxes. Robert quickly learns he will have to pick and choose what to fix: their reputation is in the dumps, they're understaffed, and food service is painfully slow. It's a fight to the finish as he desperately tries to fix as much as he can and the owners try to pay back their taxes before the grand reopening.

After receiving a plea for help from an employee, Chef Robert Irvine and his team head to Peppino's Ristorante Italiano in Oviedo, Fla. Owners Susan and Luigi bought the restaurant hoping that their son, Nato, would eventually take over, but they feel they can't trust him due to his poor work ethic and attitude. With just two days and $10,000, Robert has his hands full with updating the decades-old menu, service, and decor, as well as figuring out whether Nato is even capable of running the business.

Sarah and Justin only opened SiP Bistro in Holly Springs, N.C. three years ago, but their business is already hurting. Though Sarah has a background in hotel and restaurant management, her husband, Justin, is demeaning to the entire staff and hasn't allowed his wife to take control or make decisions. On top of trying to mend their relationship and negotiate a healthy balance of control, Chef Robert Irvine and his team must also do a full dining room renovation and find a way to make the extremely small kitchen as efficient as possible.

Chef Robert Irvine receives a desperate plea from Ayana, the oldest daughter of Luvina and Jameel, owners of So Natural Organic Restaurant and Market in Harker Heights, Texas. Luvina and Jameel opened the business because they are passionate about healthy food, but with zero restaurant experience, they've quickly fallen into debt and cannot afford to hire staff outside of their own family. After a disastrous lunch service test, Robert finds he must not only teach the owners efficient operating procedures but show them how to turn their okay-tasting healthy food into great food that just happens to be healthy.

Chef Robert Irvine receives a pressing plea from Jamie, best friend of Cray Eatery and Drinkery's owner Crystal in Columbus, Ohio. Crystal opened Cray after being inspired by infused liquors from Cambodia, but her lack of experience and dismissive nature have led to her being unable to pay bills and begging for free labor from friends. Robert soon discovers that the restaurant is also unclean, the food service is slow, and the liquor infusions are nauseating. While the restaurant concept is unique, Robert must find a way to solve all of its other problems and help Crystal put her failures behind her.

Chef Robert Irvine receives a heart-wrenching plea from Yianni, the son of the owner of Broad Street Bistro in North Versailles, Pa. Owner Tasso has only had the restaurant for a year and a half, but he's struggling to keep it afloat as it is dirty and dark with subpar food and a helpless staff. Tasso's wife, Kathy, is unhappy with all of the time he spends at the restaurant, and Yianni, a trained chef, tried to help out but his father would not listen. After ambushing both Kathy and Tasso, Robert plans a third surprise ambush that will keep everyone guessing.

Robert Irvine steps back in time at a struggling retro joint in Escondido, Calif., called Rosie's Cafe. The owner of the ugly, disorganized restaurant is a young woman who has the passion but lacks experience. Robert has two days and $10,000 to make major changes before the restaurant has to close its doors for good.

Robert Irvine heads to Costa Mesa, Calif., to help turn around the struggling Filomena's Italian Kitchen and Market. Despite a clean kitchen, an organized dining room and allegedly good food, the fiery owner, Linda, hasn't been able to pay herself one dime since the restaurant opened. Before Robert can do anything else, he first has to figure out the real problem with this restaurant and why it's in trouble.

When Robert Irvine arrives at the Incredible Cafe in San Diego, he finds a restaurant that is anything but incredible. The kitchen is an abomination, and the woman who runs it is in crippling debt. It's up to Robert to reignite her passion or else the restaurant is doomed.

Robert Irvine arrives in the small, mining town of Safford, Ariz., to help turn things around at the Copper Steer Steakhouse. The restaurant was the dream of Parrish and Maureen, a deputy U.S. marshal and a judicial assistant, but it turned into a nightmare as they started losing money every month with no clue as to how to turn things around. It's wreaking havoc on the family, and Robert has his hands full to get things back on track.

Robert Irvine heads to Chicago's South Side to try to save an iconic restaurant from closing its doors. After more than 30 years as a beacon in the community, Josephine's Cooking is one month from closing. Robert must motivate the co-owner, Victor, to take over the reins and relieve his aging, strong-willed mother, Josephine. With only two days and $10,000, Robert has his hands full trying to keep an important piece of South Side history alive.

Robert Irvine heads to Columbia, Mo., to rescue McLanks Family Restaurant from shutting down. The restaurant is run by a single mother and her five adult children who fight constantly, and the tension is tearing apart both the family and the restaurant. It's up to Robert to fix their relationship and get them to work together before McLanks closes for good.

Robert Irvine heads to Chez Olga in Grand Rapids, Mich., where the struggling Caribbean restaurant's dingy dining room, bland menu and terrible kitchen are tearing apart the mother and daughter who run it. Robert must completely revamp the look and menu as well as get the owners to work as partners, or this restaurant is sure to fail.

Robert Irvine is in Nutter Fort, W.V., at Mike Audia's Restaurant-Catering, an Italian-American-barbecue-family restaurant that has a confused identity and is in for one of the biggest transformations ever. Single dad Mike is going to lose his restaurant and his home unless Robert puts everything he has into helping him turn the restaurant around.

Robert Irvine is faced with the problem of making a run-of-the-mill diner stand out in the heart of diner country in North Chelmsford, Massachusetts. After 13 years in business, mother and daughter co-owners Rosie and Bridget have run out of money and options. If they are going to be able to save Rosie's Diner, Robert is going to need to change almost everything in this outdated restaurant.

Robert Irvine comes to the rescue of Al's Seafood in Maryland, a restaurant that has been in the family for more than 60 years and is on the brink of closing its doors. Third-generation owner Chad and his sister, Cara, attempt to salvage what's left of their family legacy, determined to keep alive the memory of their late parents and grandparents. With the finances in disarray, nonexistent leadership and a divide between the uninspired staff and stubborn management, Robert faces one of his toughest challenges to keep this family business afloat.

Robert Irvine heads to Tomahawk, Wisc., to try to save a small-town steakhouse from closing. Owner Brenda is just one month away from shutting the doors for good, and she needs Robert to remind her of her passion for the business and help her fix more than 30 years of bad habits. With only two days and $10,000, Robert has his hands full trying to save Besse's on Clear Lake.

Robert Irvine travels to Muncie, Ind., where the rundown Madison Street Retro Diner is in dire straits. Owner Rita Watkins is in charge of the place, but her health is failing, and her daughter, Melissa, can't seem to step up to the plate and take over. Robert has two days to give Melissa the tools and confidence she needs or this home-style, American restaurant has no chance of survival.

Chef Robert Irvine rolls up to the Southern Grille of Ellendale in Ellendale, Del. The owner of the Southern-style restaurant, Ronald, is working too hard to be in so much debt. If Robert can't help him reconnect with what makes him and his restaurant special, the local spot for Southern home cooking is doomed.

Chef Robert Irvine has his work cut out for him when he arrives in Ridgeland, Miss. Rossini's Cucina Italiana is absolutely filthy, and even worse, owners Lori and Toni seem to have given up. Robert has to roll up his sleeves and get his hands dirty in order to clean up this small-town restaurant.

Chef Robert Irvine is in Akron, Ohio, to save Edgar's Restaurant. Fixing a restaurant in only two days is impossible enough, but when Glenn, the restaurant's owner, is less than honest with Robert, it creates a whole new set of problems. If Robert can't figure out what makes Glenn tick, this restaurant has no chance.

At Perella's Ristorante in Warren, R.I., Chef Robert Irvine meets an owner whose stubbornness is holding back his restaurant. Lou hasn't updated the menu, the decor or his opinions since the restaurant opened 25 years ago, and he may lose his restaurant and his legacy if Robert can't convince him to change his ways.

Chef Robert Irvine comes to the rescue of Foxfire Grill in Alexandria, Va., where the owners, Terri and Jackie, simply can't figure out why they aren't making money. Their restaurant has a good location, they're smart, and they work hard. So what gives? If Robert can't identify and solve the problem, they'll have no choice but to close.

At Carmine's Chianti Cow in Port Jervis, N.Y., Chef Robert Irvine meets an owner whose identity crisis is threatening his restaurant. Stuck in a rut serving the same food as the previous owner, Chef Keith needs a wake-up call or this potential small-town gem is doomed to close.

Robert Irvine tries to save a piece of history in Garrettsville, Ohio, by rescuing a restaurant in a 200-year-old mill. Shelli, the owner of Garrett's Mill Brewing Co., is in over her head after her husband had to return to his trucking job to keep the business afloat. They have a $500,000 payment coming due, and the historic mill is just months away from grinding to a halt.

Robert Irvine visits Ferguson, Mo., to help a beloved community restaurant on the brink of closing its doors. The owners of Drake's Place, Sonny and Bridget, are out of both money and options. They wish their son would step up more, but Sonny also struggles to give up control. It's up to Robert to see if he can salvage their dream of making this restaurant their family legacy.

The Balcony restaurant in Larose, La., is one of the oldest Cajun seafood restaurants in the bayou. The owner has worked there for 28 years, but her friendly relationship with the employees has cost her their respect. Now, Chef Robert Irvine needs her to become the boss she's never been, or she'll lose everything she's worked for.

Mike and Cherita started their family-run restaurant, Blue Orleans in Chattanooga, after losing everything in Hurricane Katrina. Now they are going through a divorce, and their kids, Dallen and Jolie, are caught in the crossfire. Chef Robert Irvine works to make the restaurant successful and bring peace back to the family.

At Lil G's Kajun Restaurant in Louisiana, Chef Robert Irvine meets Therese, who bought the restaurant 12 years ago, having no experience. With her daughter's help, Therese has managed to stay afloat, but after consecutive years of losing more than $100,000, they've run out of options. If Robert can't reverse the tide, Lil G's name is mud.

Chef Robert Irvine heads to Delray Beach, Fla., to work with Bobby, the owner of Taverna Trela, in hopes of reviving the flagging clientele. Bobby reveals that he has neglected the place due to the loss of his parents, and Robert must dig deep to find a way to fix this family-run Greek restaurant before it's too late.

After investing $200,000 and losing $4,000 a month, Andrew, a pastor and owner of home-style restaurant Loyd Have Mercy in Titusville, Fla., has lost hope of turning things around. It's up to Robert Irvine to help Andrew rediscover his passion and his self-confidence, or his restaurant will be shutting its doors forever.

Buried in debt, Habanera and the Guero in Houston, Texas, is on the verge of closing. The infighting is destroying the business and a 3-year-old daughter is stuck in the middle. Robert Irvine will have to convince the owner, Ben, to step back from the obsessive control of his partner and chef, Vanessa, and concentrate on the rest of the restaurant, or Ben will lose both his business and his family.

Robert Irvine returns to Rosie's Cafe in Escondido, Calif., where he previously helped the owner, Kaitlyn, revive her failing restaurant. She has since suffered a near-fatal car accident, and Robert comes back to pull off a spectacular event -- breaking every rule in television if necessary -- to help this Restaurant: Impossible family member with her mounting medical bills.

Robert Irvine heads to T. Phillip's Alehouse and Grill in Glendora, Calif., and finds a restaurant that looks more like a dive bar. The owner, Jen, can't stand up for herself and everyone walks all over her. Robert must find a way to break down Jen's walls in order to build her, and the restaurant, back up.

The chef and owner, Jackson, of the Ginger Monkey in Chandler, Ariz., has a ton of experience but can't keep up with the demands of his high-volume restaurant. With three years of losses on the books, he's failing big-time. There's something wrong with this picture, and Robert Irvine is ready to solve the mystery!

Robert Irvine helps the widowed owner of Don Luis Restaurant in Billings, MT, move past the grief of losing her husband. Carmen hasn't altered a thing in her restaurant since Luis' passing, and she must accept change if her business is to survive.

Robert Irvine ventures to the small town of Hawk Springs, Wyo., to visit The Emporium, where owner Dennis is struggling to lead his staff and attract customers. His daughter, Dillon, might walk away from the business forever if Robert can't make him change his ways.

The husband and wife that run Millonzi's in Fairplay, Colo., are buried in debt and on the brink of divorce. Robert Irvine must get Tim and Jenifer to work as a team again if they have any hope of salvaging their relationship or their 14-year-old restaurant.

In Buffalo, single father Steven Marchione is struggling to keep Casa Di Francesca's open after a series of tragic life events. His family's legacy restaurant is hopelessly rundown, filthy and losing money. Robert Irvine has 48 hours to make Steven the leader his restaurant needs to save the business and support his family.

Robert Irvine heads to the south side of Buffalo to help Park Vue Soul Food Bar and Restaurant. Mother and daughter, Schenita and Harrita, are desperately trying to serve their community, but they have no experience running a restaurant. Robert helps give them the skills they need to save their dream of helping the neighborhood and their business.

Julissa, the widowed owner of the Polaris Street Cafe in Las Vegas, is struggling to save her deceased husband's dream restaurant. If Robert Irvine can't get her to find her own path, that dream will die, and so will the business.

Robert Irvine faces the most difficult challenge of his career when he must save a Russian immigrant's dream of success in America. A half million dollars in debt, Alexandra is fighting to hold on to her Las Vegas restaurant, Burnt Offerings, but the strictly kosher protocols may be too restrictive to make it profitable. Robert has to find unique ways to raise revenue and cut costs to help keep Alexandra's dream alive.

Robert Irvine heads to Las Vegas to work his magic at A Pizza Melody. The owner's anger issues have turned his dream of owning his own restaurant into a nightmare, and his husband has spent almost $1 million trying to make it a success, to no avail.

A model and a former poker player opened Cafe No Fur in Las Vegas, Nev., but they're so stuck in their dysfunctional ways that the restaurant is on the verge of folding after only two years. Robert Irvine must get them to change their stubborn ways or all bets are off on the restaurant's survival.

Robert Irvine travels to Lafitte, La., to visit Boutte's Bayou Restaurant, where owner Nick is too proud to ask for help as he tries to keep the iconic coastal watering hole afloat. Robert must help Nick become a real leader and learn to trust his staff before it's too late.

Robert Irvine arrives at Dunbar's Creole Cuisine in New Orleans to find a restaurant full of history but in dire need of his help. The livelihood of two families depends on the success of this legacy restaurant, and with no systems in place, no set roles and the restaurant matriarch refusing to change, Robert has his work cut out for him.

Robert Irvine is in Geneva, N.Y., at Cosentino's Ristorante, where co-owners Bill and Nancy are struggling to save their family restaurant. Their marriage is collapsing under the weight of an unbalanced workload while their inexperienced son, Dom, serves unappetizing food. They need to make real changes and learn to respect one another if Robert is going to save their business.

A rift between the owner of The Anchor in Louisville, Tenn., and his daughter threatens to sink the restaurant.

Robert returns to The Balcony in Larose, La., to see if the changes he made on a previous visit to the family-run restaurant have been maintained.

Robert Irvine visits Z Fish House in landlocked Loudon, Tenn., where the owner, Ed, needs a life preserver. Robert helps Ed rediscover his passion and lead his staff to success.

Robert Irvine visits Spring Hill, Fla., where Turnpike's Rest Stop is suffering due to a communication breakdown between the owner and her daughter, and their oversized subs are the root of financial troubles.

At Deraney's Two City Tavern in small-town Barnesville, Ga., owner Christopher is losing his family home, his restaurant and his reputation. Robert Irvine must help him understand his business, change his work ethic and make amends to his staff and community in order to save his restaurant.

Robert helps two friends save their restaurant and their relationship.

Big Tom's Backyard Grill and Bar in Cleveland, Tenn., has turned from a dream into a nightmare, and it's costing owners Tom and Sabrina their marriage.

Katie has bitten off more than she can chew at Grille No. 13 in Waldorf, Md. She's $350,000 in debt and has no time to spend with her infant daughter. Robert Irvine must teach Katie to work smarter if he's going to save this Irish pub and help her reclaim her time with her baby.

At Soul Food in the Park in York, Penn., owner Audra makes up for her lack of knowledge and confidence by yelling at her husband. Robert Irvine and his team race the clock to completely renovate her rundown building and help Audra overcome her anger issues to save both her restaurant and her marriage.

Ship Inn, a fine dining restaurant in Exton, Penn., has veered completely off course and is sinking under the owner Michael's overbearing management style and $895,000 of debt. Robert Irvine has 48 hours to overcome Michael's resistance to change and repair his fractured relationships in order to right the Ship Inn.

Greg and Janice, the married owners of On The Bayou in Milwaukee, Wis., can't stop fighting, and it's destroying their restaurant and relationship, leaving them with nothing but debt and resentment. Robert Irvine must redefine their roles and rekindle their relationship to save their livelihood.

Robert Irvine travels to Milwaukee where owner Abel runs Mexican Village, a Tex-Mex restaurant. Purchased as a gift for his mother and grandfather, it's drowning in debt and destroying his relationship with his children. Robert must help Abel to make some hard choices to save his restaurant and his family.
 

In Orland Park, Ill., brothers Yaser and Nader are close to losing their French bistro, Gaston's. They blame the competition for their restaurant's failures, and Robert Irvine must convince these delusional owners to transform their business and accept reality or their fantasy will end in bankruptcy.
 

Expat Lee has lost all hope and is on the brink of losing his restaurant, From Across the Pond, in Colleyville, Texas. In a very personal two-day transformation, Robert Irvine tries to help his fellow countryman realize he's capable of turning around his 15-year-long failure.

Chef Robert Irvine travels to Joshua, Texas, to save a failing Tex-Mex restaurant. Fun Time Cafe owners Carmen and Wayne are serving subpar food, and the environment in the restaurant is toxic. To top it off, Carmen and Wayne's relationship is in dire straits, too, so Robert has his hands full cleaning up this Tex-Mex mess and helping turn things around.

Chef Robert Irvine rolls into Colorado Springs, Colo., where the chef and owner of Momma Pearl's Cajun Kitchen is on the verge of losing his wife and his business if he can't shed his arrogant alter ego. His over-the-top persona in the kitchen has alienated family and staff and threatens to derail Robert's efforts to help him. Robert has to find the real person hidden beneath the surface if he has any chance of saving this failing business and crumbling marriage.

Robert Irvine heads to the Jalisco Cafe in San Diego and tackles one of the filthiest kitchens of his career. The owner, Maria, has no idea how to run a restaurant and faces endless obstacles, including bad food, complacent staff and decades of grease buildup. With only 48 hours to turn the restaurant around and give Maria the tools to lead -- this challenge might actually be impossible.

At KC's BBQ in Berkeley, Calif., Patrick has fallen into a deep depression after leading his father's 50-year legacy restaurant to the brink of closure. Chef Robert Irvine must help Patrick regain his self-confidence, treat his daughter and co-owner Kirsten like a true partner and accept change in order to save their family restaurant and create his own legacy.

Chef Robert Irvine travels to Loveland, Colo., to revive a family-run Mexican restaurant. Owners Ritchie and his mother Alma haven't made a dime since they opened six years ago. Ritchie has been running virtual kitchens to make ends meet, but they are failing too. Robert has two days to turn this restaurant's virtual disaster into a successful business or risk…

Chef Robert Irvine finds The Breakfast Place in San Jose, Calif., uninspired, dirty and close to shutting the doors for good. Co-owners Cristina and Raquel, two Mexican immigrants who have paid their dues in the service industry for decades, are struggling with the realities of owning their own restaurant. They're burnt out and don't have the confidence to lead their staff. Can Robert save their friendship and their business before it's too late?

Chef Robert Irvine travels to San Diego to save Kaiserhof, a German restaurant that's stuck in the past. The owner and chef, Peter, is afraid to make changes for fear of disturbing his late father's original design and menu. Robert has to flex some serious muscle to drag Peter into the present and keep this restaurant from going under.

When Chef Robert Irvine pulls off the highway to visit Denos I-76, a diner in Keenesburg, Colo., he finds the owner, Darlene, abandoned by her employees and working herself into the ground. Robert must help her find staff and inspiration to turn this nondescript truck stop into a must-see destination.
 

At Rest Haven in Clarksdale, Miss., owner Paula rules her kitchen, but her unwillingness to change is destroying her father's Lebanese restaurant and her son's chance of inheriting it. Robert Irvine must teach Paula to trust her son and her staff in order to turn things around and save the business and their family's legacy.

Daniel, a former NASA physicist in Huntsville, Ala., thought he could wing it in the restaurant business. His soul food spot, Mizz Juju's, has opened and closed multiple times, never made money and has no equipment. After 10 years of failures, including a broken engagement and spending his parent's entire retirement savings, Daniel needs Chef Robert Irvine's help to save his business, rebuild his life and repay his parents.

In Hendersonville, N.C., Chef Robert Irvine meets Ray, an ex-con who has spent decades turning his life around for the sake of his son. But Ray's restaurant, Dreadlife Kitchen, hasn't been so lucky. Facing obstacles ranging from bad decor to no systems to no identity, Robert must help Ray find the courage to transform his business and build his brand to save his restaurant.

In Charlotte, N.C., the owner of 7th Restaurant and Lounge, Don, has beaten all odds since becoming paralyzed after being robbed at gunpoint. As the sole provider for his extended family, Don never asks for help and doesn't want to show any sign of weakness. If Chef Robert Irvine can't convince him that running a restaurant takes a village, Don and his family could lose everything.

Chef Robert Irvine heads to Smith's Soul Food Bistro in Gastonia, N.C., where the owner, Cheryl, is an ex-basketball coach on a mission to help kids in her community find their purpose through working at her restaurant. Unfortunately, Cheryl has no idea how to run the place. She's hemorrhaging money, and Smith's is on the verge of closing. Robert must teach Cheryl to run her restaurant with the discipline she learned on the court or risk leaving a lot of kids out in the cold.

Best friends Renesha and Brandy have no idea how to run their restaurant, Moondoggy's Pizza in Brunswick, Ga., and it's on the brink of collapse. Renesha feels disrespected by the staff and customers while Brandy's failure to lead or communicate is sinking them deeper into debt. With their friendship and restaurant on the line, Robert Irvine must teach them the basics of running a business and how to build a better culture among their staff.           

Chef Robert Irvine travels to Forks and Flavors in Kennesaw, Ga., to meet up with married co-owners David and Darnell. Executive Chef David is struggling to run his kitchen under the shadow of his husband's big personality. It's Darnell's way or the highway, but his constant need to be right is wreaking havoc on the day-to-day operations of the restaurant. Robert must develop and execute a plan to save this restaurant and their relationship.

Robert Irvine treks to Sylacauga, Ala., to visit Giovanni's Italian Restaurant. Grieving owner Chrissy is struggling to keep her family's restaurant going after the sudden death of her sister. Robert must help Chrissy rediscover her passion if this outdated restaurant is going to survive.

In Stone Mountain, Ga., the failing Sweet Potato Cafe is destroying its owners' finances and their 25-year marriage. Karen feels burnout from carrying most of the responsibilities for the business while Darrell takes a back seat. Robert Irvine must convince Darrell to pull his weight in the cafe and help rekindle Karen's passion in the kitchen or else their business and their relationship may not survive.            

Robert Irvine travels to Madison, Fla., where Grumpy's Diner owner Jessica is struggling to keep the business afloat. She wants to pass the business down to her son, Justin, but he lacks the self-confidence and vision to lead the diner into the future. Robert must get Justin to believe in himself and prove to his mom that he's ready to take over the business, or Grumpy's may not survive.

The Barreiros run Amistad Grill in Homestead, Fla., as a family, but the stress within the business is tearing them apart. Owner Omar is a family man, but his trust issues cause him to constantly scold his wife and daughter in the restaurant. Robert Irvine must teach Omar to slow down, listen to his family, and cook with love and care, or their livelihood will be lost.

In Granada, Miss., the owner of the failing 333 Restaurant, Allyson, is busy teaching art full-time but still forces the restaurant's manager to contact her before making any decision, big or small. Left without a leader, the chaotic restaurant is just months from shutting its doors. Since Allyson won't give up teaching, Robert Irvine must convince her that trusting and empowering her staff is the only way she can save her restaurant.

Robert Irvine heads to Shreveport, La., to meet Mavice, the owner of her father's legacy restaurant, Eddie's. The seafood spot is best known for its famous stuffed shrimp, but neither the signature dish nor the restaurant are what they used to be. Mavice's stubborn refusal to adapt is running the food, finances and family into the ground. Robert must convince Mavice to make the changes necessary to save her family's legacy and their livelihood.

Robert Irvine travels to Texas Cowboy BBQ in Abilene, Texas, where he meets George and Taylor, co-owners with a marriage and a restaurant on the rocks. Taylor wants to be a bigger part of the restaurant, but George is closed off, angry and unable to accept help. Robert must get George to confront his painful past, open his heart and accept his wife's help in order to save their business and marriage.

Robert Irvine visits Steak-N-Stuff, a family-run restaurant in Cottonwood, Ariz., where co-owners Mark and Susie are struggling to keep the place alive. Mark's son, Blake, wants more responsibility, but Mark is determined to do everything himself, even if it takes a serious toll on his already compromised health. It's up to Robert to unravel the truth behind this failing restaurant and help this family get back on track.

Robert Irvine heads to Boulder City, Nev., to help struggling pizza restaurant Vinny's Little Italy. Owner Vinny is stuck in his ways, refuses to listen to his family or staff, and is on the brink of losing everything. Robert must drag Vinny into the 21st century in order to save this restaurant from becoming a thing of the past.

Robert Irvine visits Greg's BBQ, a family restaurant in Belen, N.M., that's run by an ex-Marine who can't stop micromanaging his son who works alongside him. Owner Greg suffers from several health conditions and years of untreated stress, which is hurting the restaurant and putting his life in danger. Robert must teach Greg to trust his son, step back from the kitchen and start valuing his own health, before it kills him.

Robert Irvine heads to Ash Fork, Ariz., where owner Felicia's failing restaurant has forced her to sacrifice her time with her children. Overwhelmed by guilt, she is ignoring her mountain of debt and her deteriorating business. Robert must help Felicia turn her attitude and strategy around to save the restaurant and her family.

Robert Irvine travels to The Amigo Cafe on Arizona's Navajo Reservation where owner Julene is struggling to turn a profit. After losing all of their savings, the restaurant has taken its toll on Julene's health, and she wants her daughter, Heather, to take over. With so much on the line, Robert must help Heather gain the confidence to step into her mother's shoes.

Robert Irvine visits Nampa, Idaho, to rescue a Hawaiian restaurant called Island Kine Grinds. Married owners Renus and Ludi are on the edge of both bankruptcy and despair. Renus' health issues have left him physically incapable of helping Ludi, who is overwhelmed managing the restaurant by herself. Robert must help Renus heal his mind, body and spirit or else their marriage and business could fail.

In Baton Rouge, La., an owner struggles to keep going after losing her husband years ago. Over a quarter-million dollars in debt, Yolanda is letting everything fall apart in her restaurant. Robert Irvine must help her let go in order to save her dying business, but if she can't find the strength to become a motivated owner, she'll lose a lot more than just her restaurant.

In Baton Rouge, La., owner Maurice claims to be proud of his restaurant, but his lack of leadership and inability to inspire his staff threaten to destroy the business. If Robert Irvine can't teach Maurice how to lead effectively, his restaurant has no chance to survive.

In Memphis, a father's passion project has turned into a nightmare. Owner Tyrone has lost his way, and his family is suffering because of it. Robert Irvine must teach him about more than just the ins and outs of running a restaurant before this family loses their livelihood and their bond.

Robert Irvine faces a unique challenge in Opelika, Alabama, where he must save a restaurant located at a gas station. Owner Penny's health is failing, and so is her lifelong dream. Unless she makes big changes to more than just the restaurant, she'll lose everything.

At GiGi's Place in Covington, Ga., owner Gigi's health is failing, but she can't take a step back with her daughter and her head chef fighting constantly; everything Gigi worked for will fall apart unless Robert can repair a damaged relationship.

In Greenville, South Carolina, an airport cafe hangs in the balance. Owners Lem and Mike believe a nearby playground is the root of their problems, with too many kids driving away their paying customers. If Robert Irvine can't convince them their problems are fixable, this restaurant will be grounded permanently.

Robert Irvine heads to Williamston, Mich., to resurrect the Sunnyside Café, a little breakfast joint with big problems. Owner Jeanette is an intense micromanager who alienates her staff and refuses to make any changes to the restaurant inside or out. Robert wastes no time addressing the problems and finding solutions to keep this restaurant from going under.

In Coleman, Mich., Robert Irvine finds a failing restaurant that's destroying a loving marriage. Insecure and hypersensitive, owner Leah won't listen to her husband and co-owner Chris' advice, forcing him to step away. Now, with the business spiraling even deeper into debt, Robert must help Leah find her confidence and allow Chris to be a full partner again if they're going to have any chance to save the business and their marriage.

In Middletown, N.Y., an unforgivable mistake has driven a wedge between Franco Di Roma's married owners. Franco refuses to change, Karen refuses to show up, their son refuses to work with them and the restaurant is on the brink of collapse. Robert must help them bridge the divide and forgive each other or their restaurant and family might not survive.

At The Balanced Chef in Rome, New York, owner Brian is facing a mountain of problems. His concept is confusing, and he's facing very serious health issues. The stakes are high as Robert Irvine must help Brian figure out a plan to reduce stress personally and professionally.

In Lincoln, NH, Robert Irvine discovers he has more than just a restaurant to repair. The White Mountain Tavern's co-owners have a volatile relationship and toxic standing in the community, giving Robert only two days to fix two massive problems.

The owner of the Dutch Treat in Franconia, NH, has lost the desire to keep his family restaurant going; his wife is more than willing to help, but no matter what she and Robert Irvine do, the Dutch Treat doesn't stand a chance without a manager.

The top ten worst from various episodes including worst owner, worst clutter, and most difficult family issues.

Chef Robert Irvine has come across some really tough restaurant owners and staff but in this special episode, he will count down his top 10 biggest blowups ... from owners who just plain want him to leave to the biggest emotional meltdowns and most intense family drama -- you won't want to miss seeing all of your favorite explosive moments compiled in one place.

Even with his "Impossible" schedule, Chef Robert Irvine always finds time to focus on his passion for health and fitness. Now, Robert is taking on his next mission -- motivating America. Robert is tackling as many of his fans' health-related questions and concerns as he can before he needs to leave to save another failing restaurant.

For the holidays, Chef Robert Irvine is heading west to Jackson Hole, Wyo. to visit the City Kids Wilderness Project, a camp in the heart of the Grand Teton Mountains that welcomes at-risk teens from the inner city of Washington, D.C. Robert's giving back by redoing three of their spaces in just three days, updating their 25-year old facilities that are full of broken equipment, disorganization, and under-utilized space. As Robert get to know the campers, he is inspired to add more special surprises and a cook a huge barbecue with help from chef Stephanie Izard.

When Chef Robert Irvine surprises unsuspecting restaurant owners and announces he's there to save their failing business, anything can happen. With no time to prepare for his arrival, these owners often have very honest reactions, from shock to happiness to anger. Robert revisits some of these memorable ambushes, including Lake Arrowhead Sports Grill, Cape Horn Family Restaurant and La Casa Bianca. Plus, get a behind-the-scenes glimpse of how the surprise takeovers are set up and executed, and what went wrong along the way!

In the top 10 most extreme makeovers ever accomplished on Restaurant: Impossible, Chef Robert Irvine helps an Air Force vet's restaurant soar to new heights and faces off with an owner in need of a major attitude adjustment. Robert gets to the root of restaurant tension that may cost the owners their marriage and more.

Chef Robert Irvine has tackled some of the most extreme kitchen disasters in the country. He's seen it all, from impossible owners to culinary catastrophes. Take a look back at some of his most extreme and outrageous moments.

Robert Irvine checks in with the Restaurant: Impossible family to see how restaurants across the country are faring during the COVID-19 pandemic. Then, he is on a global quest to uncover the mysteries and unbelievable stories behind chocolate and truffles.

Robert Irvine and his wife, Gail, watch the very first episode of Restaurant: Impossible. Then, he investigates the history of two common ingredients found in every pantry: salt and cinnamon.

Robert Irvine returns to McLanks Family Restaurant to bring the owners back together after the pandemic wreaked havoc on their family business; Robert and his team reveal secrets and new footage from McLanks.

Robert Irvine returns to Paterson, N.J., to check on one of his most-unique renovations, Paul's Bar and Bowling. When Robert first visited Paul's in 2014, the family business hadn't been updated in decades. With the building falling apart and the owner stuck in a different era, Robert and his team had to make up for a lot of lost time. Now he's back to see if Paul has been able to keep up the improvements and ensure success for years to come.

Restaurant: Impossible is about more than just restaurants -- it's about people. Robert Irvine counts down his five most-memorable relationships from the show.

Robert Irvine counts down the biggest restaurant transformations in Restaurant: Impossible history.

Robert Irvine counts down some of the biggest moments in Restaurant: Impossible history, including massive meltdowns and the worst food he's had to eat. But he also shares his favorite menu transformations and most-moving restaurant reveals.

In 2014, Robert Irvine visited Mama E's, a soul food restaurant in Oklahoma City, and he was met with an explosive relationship between the married owners, Keith and Stephanie. Unable to get them to even talk to each other, Robert was faced with the possibility of not completing his mission. As he always does, Robert made great strides with the owners and eventually handed them the restaurant of their dreams. As he revisits Mama E's for the first time in six years, Robert finds whether Keith and Stephanie were able to overcome marital obstacles to run a successful business, or if they've reverted to old ways.

Robert Irvine heads to Bellefonte, Penn., to check on Mamma Lucrezia's, where the owner and chef struggled to push family troubles aside and focus on her promising restaurant. He also rewatches an ambush episode at Ellendale's Restaurant in Nashville and reveals some behind-the-scenes moments that viewers never saw.

For a second time, Robert Irvine goes all out to help the owners of Rossini's Italian restaurant in Ridgeland, Miss., who are struggling to survive after the pandemic shutdown. Then, Robert is joined by crew members to share a behind-the-scenes look at this emotional rescue and answer viewer questions.

Robert Irvine rolls into Titusville, Fla., to help Loyd Have Mercy reopen after the COVID-19 shutdown. Robert brings new safety protocols, menu items and lessons on leadership to help the owners save their failing restaurant. Then he and his design and construction team share a behind-the-scenes look at this project and answer viewer questions.

Robert Irvine returns to McLanks Family Restaurant in Columbia, Mo., to bring the owners back together after the pandemic wreaked havoc on their family business. Then he and his team reveal secrets and new footage from McLanks before checking in for an update on the restaurant.

Robert Irvine returns to family-owned Drake's Place in Ferguson, Mo., where business has suffered tremendously due to both the pandemic and community unrest. Robert helps the owners expand their business to bring in more revenue, and then he and his team share never-before-seen footage and answer viewer questions.

Robert Irvine heads to Edgar's Restaurant in Akron, Ohio, to help owners Glenn and Albertha raise their business from the ashes of the COVID-19 crisis. Situated on a golf course, Edgar's is losing money daily despite having implemented safety precautions and substantially increasing their takeout business. It will take ingenuity and insight to keep Edgar's from going under, but Robert is ready to give it his all to save this restaurant.

Robert Irvine is on the road helping restaurants adapt to the COVID-19 pandemic. At Garrett's Mill and Brewing Co. in Garrettsville, Ohio, owners Brian and Shelli are hundreds of thousands of dollars in debt and struggling to hang on to their historic restaurant, earning less than $100 a day. Robert must quickly find more revenue streams to keep this 200-year-old mill from grinding to a halt.

Robert tries to help a restaurant owner thrive in challenging conditions.

Robert helps a diner get customers back without its usual counter service.

Robert returns to a Maryland seafood restaurant on the brink of collapse.

Robert does something he's never done before to help a Delaware restaurant.

Robert Irvine returns to The Incredible Cafe, a breakfast spot in San Diego whose bad management and lackluster menu prompted his first visit. He's back to find out if the lessons he taught have paid off or if the restaurant is in ruins again.