Ep 106. Back in Business: Garrett's

In the seventeenth season of the popular cooking and renovation show, "Restaurant: Impossible," renowned chef Robert Irvine takes on the seemingly impossible task of transforming a struggling restaurant into a thriving business. In episode 106, titled "Back in Business: Garrett's," Robert Irvine visits a family-owned restaurant in Indiana that is in dire need of his help.

Garrett's was once a popular neighborhood spot that served up delicious American comfort food with a twist. But after the death of the original owner, the restaurant fell into the hands of her son, who lacked the passion and skills necessary to keep it running smoothly. The quality of the food and service deteriorated, and the once loyal customers started to stay away.

When Robert enters the restaurant, he is greeted by the owner, who is defensive and resistant to change. Robert quickly realizes that turning this restaurant around will be his toughest challenge yet. He begins his assessment of the restaurant, observing the kitchen staff struggling with the order backlog and the waitstaff barely paying attention to the customers.

Robert soon discovers that the kitchen is cluttered, dirty, and lacks the necessary equipment needed to handle the high volume of orders. The menu is convoluted, and the food quality is inconsistent. The staff is stressed and unhappy, and this is reflected in the poor service and mediocre food.

To turn things around, Robert knows he has to start by winning over the owner, who is resistant to any changes. He takes the owner outside to speak with him privately and shares with him how much his mother's legacy means to the community and how much potential the restaurant still has. He convinces the owner that if the restaurant is not changed, it will lead to its closure, and his mother's legacy will vanish forever. The message finally resonates with the owner, and he agrees to work with Robert to bring the restaurant back to its former glory.

Robert gets straight to work in the kitchen, bringing in new equipment and decluttering the workspace. He even brings in a new head chef to rework the menu and improve the quality of the food. The waitstaff is given a new dress code, and Robert trains them on proper customer service techniques. The staff is trained to operate as a team, and the communication between the front and back of the house is improved.

As the renovations and training progress, the pressure is on to finish everything in time for the grand reopening. Robert works late into the night, overseeing the transformation of the restaurant's décor, including the installation of a new bar and new lighting to create a warm and inviting ambiance.

As the day of the grand reopening approaches, the staff becomes increasingly excited and nervous. They are confident of their newfound skills and can't wait to show off the restaurant's new look and delicious food. Robert returns to the restaurant on the day of the grand reopening and is impressed with the transformation.

The restaurant is busy, and the waitstaff is attentive to every need of the customers. The revamped kitchen produces delicious dishes, and the customers can't stop raving about the quality of the food. The atmosphere is warm, inviting, and relaxed, turning Garrett's into once again a place where people come to enjoy good food, great service, and a sense of community.

In the end, Robert leaves Garrett's a revitalized restaurant that will thrive for years to come, rooted firmly in its community's heart.