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.

Goombazz Big City Eatzz, has struggled to find a strong customer base and is now more than $300,000 in debt.

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South boasts the Wildcat Cafe, a working for profit restaurant located in the school which too is struggling with outdated, broken equipment in the kitchen and a dilapidated dining room.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?

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 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 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 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 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.

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.

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.

Robert hits the trail to San Diego, CA 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'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.

When Chef Robert Irvine gets to Moss' Prime Rib and Spaghetti House in Elyria, OH, 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?

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.

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 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.

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.

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.

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.

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?

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.

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?

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?

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.

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?