Ep 10. Pollard's Bar-B-Que

Robert Irvine heads to Memphis, Tennessee to take on his latest Restaurant: Impossible challenge at Pollard's Bar-B-Que. The restaurant, which has been around for over 50 years, is struggling to keep up with the competition and is in desperate need of a makeover.

Upon arrival, Robert meets with owner Melissa, who inherited the restaurant from her father. Melissa is struggling to make ends meet and is about $100,000 in debt. She admits that she has very little restaurant experience and hasn't done much to update the restaurant since taking over.

Robert quickly assesses the restaurant's problems and realizes that the menu is in need of a major overhaul. He says the food is lackluster and needs to be updated to compete with the other popular barbecue spots in Memphis. Robert also notices that the restaurant is cluttered and needs to be deep-cleaned.

To make matters worse, the kitchen is outdated and the staff struggles to keep up with customer demand. Robert brings in a team of experts to help with the renovations, including designer Taniya Nayak, construction manager Tom Bury, and chef George Duran.

Together, the team works to modernize the restaurant, giving it a fresh makeover with new flooring, lighting, and decorations. They also overhaul the menu, incorporating more creative and unique dishes that showcase the flavors of Memphis barbecue. Robert trains the staff on new cooking techniques and works to improve their efficiency in the kitchen.

Throughout the episode, there are plenty of challenges and setbacks, including a major issue with the smoker and a difficult staff member. However, Robert's determination and expertise help him overcome these challenges and turn Pollard's Bar-B-Que into a thriving restaurant once again.

At the end of the episode, the restaurant is revealed with a sleek new look and delicious new menu items. Melissa is thrilled with the changes and is already seeing an increase in customers. The episode ends with Robert's final thoughts on the project, expressing his satisfaction with the improvements made to the restaurant and his hope for its continued success.