In the Season 13 finale, Robert tries to rescue the Broad Street Bistro in North Versailles, Pa., which has only been open for 18 months, but won't last much longer because he finds that it's dirty and dark with subpar food and a helpless staff.
A restaurant concept inspired by infused liquors from Cambodia is failing partly because of the owner's lack of experience and dismissive nature. Other problems include a lack of cleanliness, slow food service and some nauseating menu options.
SiP Bistro in Holly Springs, N.C., which has only been open for three years, is hurting for business. Part of the problem seems to be an owner who's demeaning to the staff and refuses to allow his wife, who has a background in hotel and restaurant management, to help in any meaningful way. This leaves Robert having to act as a relationship counselor, while at the same time overseeing a full dining room renovation and coming up with a way to make the extremely small kitchen more efficient.
Robert comes to the aid of the owners of Peppino's Ristorante Italiano in Oviedo, Fla., who bought the restaurant in hopes that their son would eventually take over, but they feel they can't trust him because of his poor work ethic and attitude. Other problems include a decades-old menu that needs updating, service and decor.
Robert arrives at the BFE Bar and Grill in Waynesboro, Ga., to find the restaurant deep in debt, with a suspended liquor license for unpaid taxes. Other problems include a poor reputation, painfully slow food service, and a shortage of staff, all of which adds up to stress for the married owners.
Robert arrives at De Rican Chef in Virginia Beach to find the restaurant barely making a profit and the relationship between the mother and son who operate the business in poor shape. As he tries to get to the bottom of their problems, a bombshell is dropped about why the owner has lost her passion.
In the Season 13 premiere, Robert arrives in West Orange, N.J., to help the financially struggling owner of Starlite Restaurant and Pizza, which hasn't made a profit in nearly 10 years. Problems that need to be addressed are the extremely dirty kitchen and the old-school staff who completely resist change.