SOS Restaurante

Robert 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 gift from her husband, and has been struggling financially ever since.

Robert Irvine heads to Meridianville, Alabama where he finds a family in need of help. Owners Lynn and Ken bought the restaurant five years ago, but the couple now find themselves working 80 hours a week and in over $50,000 debt.

Chef Robert Irvine quickly realizes that Zandi's Grill isn't just failing because it's lackluster food, poor service and decor. It's failing because owners Yvonne and Evette have completely lost their passion for the restaurant.

Chef Robert's latest mission takes him to the Philadelphia suburb of Milmont Park, Pa., and a restaurant called the Italian Village.

Chef Robert Irvine is on the move... this time to Stratford, Connecticut, where he finds a mother and son team trying to keep their Italian restaurant, Stella's, from going under.

Chef Robert Irvine heads to the small town of Lebanon, New Hampshire for his next mission... to tackle a Mexican restaurant that has been around for six years but has gone south.

Chef Robert is heading to Three Rivers, Michigan, home of Frankie's on the Tracks, a restaurant that's been seriously derailed by years of financial & personal strife. Frankie's has been a Three Rivers staple for almost 30 years.

Chef Robert Irvine travels to Burton, Michigan where he's on a mission to rescue a single mom and her restaurant, Paliani's, from its impending demise.

Robert Irvine faces one of his biggest challenges yet when he meets a couple that bought a restaurant at an auction on a whim, despite having no experience in the business.

Chef Robert Irvine heads to Las Vegas to help 26-year-old Ashley save the Maple Tree Cafe.

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.

Chef Robert Irvine is in Palos Hills, Ill., to help save the Valley Inn restaurant. Once very profitable, the death of Frank, Sr., combined with a difficult economy, has left 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.