Season 7 begins with a makeover of Mama Campisi's Restaurant in St. Louis, which is suffering because of theft and trust issues. Robert also offers solutions to bookkeeping problems and suggests alternatives to using frozen food in the kitchen.
Robert ruffles feathers during a visit to Kokomo, Ind., when he suggests that terrible food and a dysfunctional management style are contributing to the failure of Ducky's Family Restaurant, which has been open for 33 years. Later, emotions run high when the staff get honest with each other.
Robert arrives in Connecticut to help out the Windsor 75, which has been in business for seven years, but an outdated decor, five different menus, an overworked staff and a stubborn owner stand in the way of its success.
The owners of the Coach Lamp Restaurant and Pub in Louisville need some convincing after Robert comes up with an out-of-the-box plan to drum up business for the eatery, which is failing even though the food, decor and management all seem to be fine.
The stress of running the Georgia Boy Café in Hagerstown, Md., is ruining the relationship between its owners, who barely speak to each other, which is the first problem addressed by Robert. On top of that, health and safety in the kitchen is a major concern.
The engaged owners of Seven in La Porte, Ind., don't get a good review from Robert, who deems the food bad and the management worse, plus the stained glass decor seems better suited to a church and the 19-year-old chef has a serious lack of training and passion.
Robert and his team have three days and $50,000 when they travel to the Jersey Shore on a special mission to deliver some holiday cheer to two locations that were devastated by Hurricane Sandy: LBI Pancake House and the Ship Bottom Fire Company.
The year-old Goombazz Big City Eatzz in Rock Island, Ill., is struggling to attract customers and turn a profit. But before Robert can help, he must first convince the owner that his short temper is hurting the restaurant big time.
Robert arrives in Plains, Mont., to offer advice to a former stay-at-home mom who has very little knowledge of the restaurant business, even after three years of running Heather's Country Kitchen. Problems include very high food and labor costs and some mother-daughter issues.
Health-code violations, mediocre food and an uninterested staff are among the problems facing Robert when he arrives at the Spunky Monkey Bar and Grill in Auburn, Wash. Also: The owner doesn't seem to care about the dust and grime covering his neglected restaurant.
Robert encourages the owner of Hillbillies Restaurant in Murphys, Cal., to be less of a pushover, but first he insists they rid the place of its current decor, which consists of rusty kitchen utensils on the wall and dirty underwear on the ceiling.