Restaurant: Impossible Episode Rating Graph

Chef Robert Irvine's overhaul of The St. James Soup Kitchen in Newark, NJ 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.

Robert visits Park Vue Soul Food Bar and Restaurant in Buffalo, where an inexperienced mother and daughter team is desperately trying to serve their community. Robert helps give them the skills they need to save their dream.

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.

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. With Tom on the brink of another heart attack, Robert Irvine has 48 hours to help him change his ways so he can be the husband and leader that the restaurant needs to survive.

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 tries to restore a pastor's faith in his Florida 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.

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.

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.

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.

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'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?

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.

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.

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.

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?

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 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 travels to The Amigo Cafe on Arizona's Navajo Reservation, where owner Julene's struggle to turn a profit has taken a toll on her health; Robert helps Julene's daughter, Heather, gain the confidence to step into her mother's shoes.

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.

Robert heads to Las Vegas to work his magic at A Pizza Melody

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.

Robert deals with feuding sisters at "Mamma Lucrezia's" in Bellefonte, Pa., which despite excellent food coming from the kitchen, is losing $1000s a month and faces competition from a nearby Italian restaurant, owned by their brother.

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.

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.

Chef Robert helps a mother and son keep their 15-year-old restaurant alive. The son is clueless about food costs and lacks leadership skills. Robert must give Stella's a complete overhaul or else its doors will certainly close.

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'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!

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

Robert travels to Fort Bragg, N.C., on a mission to breath new life into the Green Beret Club, one of the only full-service restaurants on the post. Among the challenges he faces is finding a way to keep tradition alive while making some necessary changes.

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 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.

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 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.

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 décor, 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?

The Portu-Greek Café in Hudson, Florida, proves to be a challenge for Robert, who has to teach the self-described stubborn owner and his bickering family how to cooperate.

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?

Robert arrives in Safford, Ariz., to help turn things around at the Copper Steer Steakhouse; the restaurant was the dream of Parrish and Maureen, but it turned into a nightmare as they started losing money with no clue how to turn things around.

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.

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.

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 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.

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 closing its doors forever.

Robert Irvine saves an immigrant's American dream of holding on to her Las Vegas restaurant.

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.

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.

Sweet Tea's Restaurant opened as a storefront to a successful catering business three years ago, but the non-descript building hasn't attracting customers.

Chef Robert quickly sees why the Caseyville Café 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 décor 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 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 resaurant, and the owners, on the right track.

It's back to school for Chef Robert Irvine as he travels to Canton South High School in Canton, OH 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 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?

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.

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

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.

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.

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.

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.

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 décor 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.

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 and his design team precious money and time, and pulling all the pieces together will truly be a race to the finish.

A couple who have spent two years trying to make Pasion Latin Fusion Restaurant, in Albuquerque, N.M., a success ask for help from Robert Irvine, who determines that tension between the owner's wife and brother is bad for business.

In Lincoln, New Hampshire, 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.

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.

Chef Robert 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.

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.

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.

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.

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.

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 5 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 2 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 décor 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 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. Then Robert returns to Glendora, Calif., to check on T. Phillip's, whose owner struggled with confidence, leadership and crippling debt.

The couple that runs Millonzi's in Fairplay, CO, is buried in debt and on the brink of divorce. Robert must get Tim and Jennifer to work as a team again if they have any hope of salvaging their relationship or their 14-year old restaurant.

After losing his successful corporate job, Roger, who has no previous restaurant experience, purchased the Pinehurst Country Lodge in Greeley, Pa., six months ago, and is now $350,000 in debt and on the verge of losing everything. Chef Robert Irvine has just two days to give Roger the tools and authority to lead his staff towards success.

Robert offers to buy El Bistro in Titusville, Pa., after the owner, a single mother of four with a love of cooking, asks for help turning around her failing restaurant.

Robert offers help to the owner of Abudanza Restaurant in Wilbraham, Mass., a proud man with years of executive chef experience, but who is burnt out from the demands of the job and caring for a sick child.

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.

Chef Robert Irvine travels to Joshua, Texas, to save a failing Tex-Mex restaurant. 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.

The JuJu Bag in New Orleans is half cafe and half barber salon, and both are in desperate need of makeovers.

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 to completely renovate her rundown building and help Audra overcome her anger issues.

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.

The once strong relationship between the owners of the Georgia Boy Cafe has deteriorated.

A BBQ restaurant, with a caveman/dinosaur theme, needs to be saved from extinction in Winter Garden, Fla. On Robert's to-do list is an overhaul of the décor, consisting of inflatables & foam rocks; & offer tips to control the kitchen chaos.

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.

Robert Irvine treks to Sylacauga, AL, 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, and Robert must help her rediscover her passion.

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.

The 26-year-old Edible's Restaurant & Pub in Horsham, Pa, is suffering from a complete lack of inspiration and motivation, and its food belies its name.

The owner of Hillbillies Restaurant in Murphys, Calif., needs transition from pushover to an empowered business owner.

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.

Robert Irvine is in South Padre Island to help the Padre Rita Grill. The grill has both food and music, but they're not doing either very well. Robert must overhaul the tacky decor and get the owners focused on the bottom line.

Chef Robert Irvine heads to the Jalisco Cafe in San Diego and tackles one of the filthiest kitchens of his career; with endless obstacles and only 48 hours to turn this restaurant around, the challenge might actually be impossible.

Robert Irvine ventures to a small town in Wyoming, where the owner is struggling to balance his staff, customers and family.

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.

Robert helps the owner and operator of a successful sawmill turn "Big Jim's Bama Q" in Hammondville, Ala., into a barbecue destination, but first he has to teach him a thing or two about what it takes to thrive in the food business.8

At Rest Haven in Clarksdale, MS, owner Paula's 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 to save the family's legacy.

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.

Robert Irvine is in Houston to turn around the Gratifi Kitchen and Bar. In addition to a kitchen so filthy that Robert shuts it down just minutes into his visit, Kevin's poor attitude is a cause of tension for the employees.

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.

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?

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.

Bad business decisions are hastening the demise of Gigi's Music Cafe in Sunshine, Fla.

Chef Robert Irvine has seen a lot of desperate restaurants, but Zoog's Caveman Cookin' in Port Hadlock, Wash., may just be the worst. At just two years old, it's repulsively dirty and the owner has lost his passion, leaving his inexperienced daughter to run the place. And if this wasn't enough of a challenge for Robert to overcome, the government shows up, threatening to close the doors of the restaurant.

Chef Robert Irvine meets one of the most clueless owners he's encountered at Heather's Country Kitchen.

Robert and his wife watch the very first episode of Restaurant: Impossible.

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.

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 finds The Breakfast Place in San Jose, Calif., struggling to stay open; the co-owners are burnt out and don't have the confidence to lead their staff; Robert must try to save their friendship and business before it's too late.

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 Stone Mountain, GA, Robert Irvine visits the failing Sweet Potato Cafe, which is destroying its owners' finances and their 25-year marriage. He must help them balance responsibilities and rekindle their passion for the business.

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. Then Robert returns to Chattanooga, Tenn., and checks in at Blue Orleans, where the owners' divorce was derailing their restaurant business.

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.

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 Olean, N.Y., to meet Kelli and her daughter, Abby, owners of the Oleander Bar and Grill. Open only six months, the restaurant is facing financial ruin, and Kelli and Abby face the threat of losing the restaurant. When Robert arrives, it's clear that the tension between Kelli and Abby is 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 appalled by the condition of the Spunky Monkey Bar & Grill in Auburn, Wash.

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.

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!

Chef Robert Irvine is challenged to fix an old fashioned lunch counter, located inside a family-owned pharmacy.

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.

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.

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 both the family and the restaurant apart. It's up to Robert to fix their relationship and get them to work together before McLanks closes for good.

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.

Owner Lisa's husband gave her a restaurant as a wedding gift, and she has struggled financially and emotionally since. Chef Robert has to fix a filthy kitchen and insubordinate staff and give Lisa the confidence and tools to run a successful restaurant.

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.

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.

Chef Robert travels to Douglas, Mich., to save the Kalico Kitchen and longtime owner Catherine, whose vocabulary is so colorful that it's turning the staff and her son against her.

Turning around a failing restaurant is a daunting challenge under the best of circumstances. Attempting to do it in just two days with only $10,000 may be impossible. But Chef Robert Irvine is ready to take on the challenge. He’ll channel MacGyver and use a lot of muscle to rescue these desperate places from complete collapse. Can one man, in two days, with just $10,000, turn the tide of a failing restaurant and pave the road to a successful future? Find out as Robert Irvine takes on Restaurant: Impossible.

At GiGi's Place in Covington, Georgia, owner Gigi's health is failing, but she can't take a step back with her daughter and her longtime head chef fighting constantly. Everything Gigi worked for is about to fall apart unless Robert Irvine can repair a relationship that may be too far gone.

Robert deals with an owner who fancies himself a stand-up comedian and is more focused on telling jokes to customers than paying attention to the quality of food he's serving at Uncle Andy's Diner in Portland, Maine.

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.

Robert Irvine heads to Smith's Soul Food Bistro in Gastonia, NC, where owner Cheryl is an ex-basketball coach on a mission to help kids in her community. Robert must teach Cheryl to run her restaurant with the same discipline she learned on the court.

Robert checks on the Restaurant: Impossible family during the pandemic.

In the Season 12 premiere, Robert leads a surprise makeover ambush of Theresa's Restaurant in Bradenton, Fla. Once there, he realizes the owner is her own worst enemy by being a micromanager. Also: He faces a kitchen staff mutiny and some design challenges.

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

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 Irvine comes to the rescue of a Maryland seafood 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.

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.

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.

A business and marriage are in trouble when Robert arrives at "Grace's Place Bagels and Deli", in Palm Coast, Florida, which is owned by a couple who are $320,000 in debt and are failing because of a lack of communication and teamwork.

Chef Robert Irvine is in Palmyra, NJ to see if he can save a 60yr old family restaurant from failure. Paul Villari III 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?

A French Bistro with a chocolate boutique in Texas is deeply in debt, but the owner refuses to advertise or cater to the local community.

Chef Robert'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.

The Seven restaurant, named for the owner's seven children, battles bad luck.

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.