Restaurant Makeover

A Catered Affair Café has been a family affair for over 18 years.  Lene has always helped her mum Inga run the small-town café and catering business, and has just officially taken-over, but it’s not much of an inheritance. The catering side is limping along, but the unsightly café is mostly empty.  Lene wants to start this new chapter by focusing on the front-of-house and making it a profitable bistro to pass on to her daughter one day, but mum isn’t thrilled about the change.  If something doesn’t give, their profit margin will keep shrinking, and 3 generations of women will have nothing left.

Can Chef Lynn Crawford and Designer Cherie Stinson wash away the decades of dust and come up with a menu and design that hits a home run?

Lucero was so sick of stereotypical Mexican food that she decided to create a fine dining alternative to finally give it the respect it deserves. Trouble is, she took out a second mortgage on her home AND her son’s to make it happen. Things didn’t go according to plan when customers refused to flock to the shabby interior, and now some patchwork renos have even forced her to close. To make matters worse, all of this has put enormous strain on her marriage, and her husband has reached his limit. She stands to not only lose her business, but also her house, her son’s house and her marriage if she can’t figure out how to turn the place around. 

Can Chef Lynn Crawford and Designer Cherie Stinson bring Lucero back from the brink and not only restore her dream of doing upscale Mexican, but also help her mend her family ties?

When it comes to roti, Bacchus is arguably the best place in town, but with tacky furniture and an atmosphere that fails to welcome any of their customers to do anything but take-away. If they want to keep up with the gentrifying neighbourhood, they’re going to need the help of a professional designer to give Bacchus Roti a well-deserved facelift. Also Richard and Suzanne want a menu that better reflects their Caribbean heritage and it’s varied cuisine. For that they’ll need an experienced chef, who can add to their specialized menu by helping them create some original dishes. 

Can Chef Brad Long and Designer Meredith Herron re-vision the beloved take-away, and give them a new menu and new identity that will satisfy the roti-regulars and give new customers a reason to fill the dining room?

Ashley and Ryan are a couple in their mid-20s that can’t tie the knot until they save their business.  Bon Vivant wants badly to be a bistro, but instead it looks more like a bowling alley-cum-cafeteria.  They’ve tried in vain to do renovations themselves, but failed miserably.  The affluent neighbourhood they’re located in has no interest in their messy experiment, but the couple desperately need some customers. Now they’re a half-million dollars in debt to Ashley’s dad and they’ve run out of options.

Can Chef Massimo Capra and Designer Glen Peloso give these sweethearts the vision they need to succeed, and possibly even inspire a proposal?

Alfredo and Richard have been happily in love for almost a decade, but their individual joe-jobs were uninspiring. They both decided to quit the rat-race and throw everything they had as a couple into buying the Church Street Diner. After hustling for financing, they felt pressure to open before redoing the layout or menu, and now they’re paying the price.  Customers need more than a mediocre menu and beaten-up banquets to walk through the door. 

Can Chef Lynn Crawford and Designer Glen Peloso figure out how to give the place a cozy sophistication without losing the cozy neighbourhood vibe?

Henry caught a big one when he took over his father’s 35 year-old Fish & Chips shop.  What was once a quaint “local” is now a relic with plastic chairs and half dead plants. Their port town has grown into a sophisticated city crawling with yuppies who have no time for his dad’s deep-fried recipes.  Henry can’t turn enough of a profit to keep his family comfortable, so he’s taken to working every shift to avoid paying employees. He’s desperate to make the business work again and spend more time with his family, but what’s a guy to do?

Can Chef Chef Corbin Tomaszeski and Designer Meredith Herron refashion the Fish & Chip shoppe for a health-conscious 21st century?

Patsy and Michael had all the best intentions, but their restaurant is an aesthetic nightmare. They had hoped to create a comfortable family place for the Trinidadian community to call their own, but their version of island cuisine is mediocre as customers can’t stand the banquet hall-style hideous interior. As a last ditch effort, they’re borrowing money from family and friends, but it seems like an impossible task. 

Can Chef Corbin Tomaszeski and Designer Cheryl Torrenueva swoop into this lost cause and create an Island paradise with an impressive menu to match?

Gill and Sharma toiled away in other peoples’ kitchens until they found a place they could finally call their own. The problem is, the existing Italian restaurant’s design has nothing to do with their vision of an Indian eatery, but they have no idea how to transform it. Add to that the fact that the two men have already maxed out their credit and borrowed from family to make their dream a reality, now they’ve got themselves in a serious pickle. 

Can Chef Brad Long and Designer Jonathan Furlong incorporate India into the décor at Earth India, and give them a menu that will help them stand out from the rest?

Joe and his father ran the all-in-one grocery store and lunch restaurant together for years, but since his father’s passing four years ago, things are on a downward slide.  The modest grocery selection is no match for big-box competition, and the hot counter isn’t paying the bills. Joe and his wife Sandy are running themselves ragged trying to keep things going, but the customers have spoken:  it’s not working.

Can Chef Michael Bonacini and Designer Meredith Herron eliminate the grocery store completely and transform this cavernous space into a charming trattoria?

Joe Boo’s Cookoos is a Kosher rotisserie chicken joint with a rare wood-burning oven, and the potential to produce the best-tasting chicken in town. Instead - it’s trying to be all things to all people.  With out of place Asian and Mediterranean dishes on offer, customers are confused, and business is suffering.  Joe has a wife and 7 kids, so going out of business is not an option, but he needs too focus his menu and upgrade his décor if he’s ever going to turn a profit. 

Enter Michael Bonacini and Designer Glen Peloso.  They want to fire up this failing business and give Joe a chance to support his huge family for years to come.

A Riviera customer needs deep pockets: $40 entrees and white glove service are the name of the game.  Unfortunately, customers in this family-friendly neighbourhood are just not interested in 80s interior and high-end Italian fare.  Owner Wes made a bad business decision when he opened this place, and it’s going under fast.  To make matters worse, this money pit is also threatening to cost him his first restaurant, successful BBQ spot Cluck, Grunt and Low.  Wes can’t take any more chances.

Can Chef Lynn Crawford and Designer Brenda Bent save the Riviera from drowning, and help Wes transform it into a re-vamped version of Cluck, Grunt and Low for a picky family demographic?

After years of working at the dingy old Slippery Boot Pub, veteran waitresses Anita and Connie are taking a huge risk and taking over from the owners. The bad news is, the “Boot” is leaking. The dark wood and musty interior are decades old, and customers only seem to appear by accident. These brave women want to tear it all out and start from scratch. They want to abandon the pub and run a fresh-food restaurant, but have no idea how to begin the transformation. The panic is starting to set in, but it’s too late to turn back. Can Chef Brad Long and Designer Meredith Heron give Anita and Connie a crash-course in being restaurateurs? Will they be able to scrub away the pub and give them a “fresh” start?

When Tania opened the place twelve years ago, she poured her heart and soul into the kitchen, but gave little thought to the dismal décor.  Customers were initially drawn to the size and location, but with more modern places moving into the neighbourhood, Tresca is losing out.  Hubby Frank is an electrician by day, but has had to takeover bartending duties to avoid hiring more staff they can’t afford.  Tania knows she needs to change things up fast, but the giant square footage makes it impossible to know where to start.

Can Restaurant Makeover save this titanic trattoria from sinking?  It’s up to Designer Tracy Kundell and Chef Corbin Tomaszeski to find out.

Debi has two great loves – fashion and French food.  At her small boutique in the suburbs, she couldn’t resist serving snacks to her customers, and her shop gradually evolved into a hybrid boutique/coffeeshop.  Soon, a new theatre opened in the neighbourhood, increasing foot-traffic, so she desperately tried to keep up by operating a tiny bistro in the front of her store.  Unfortunately, trying to double dip has put the business in serious jeopardy.

Her clothing customers have moved on, and the lack of a proper kitchen has prevented her from properly transforming into a restaurant.  Debi wants to close the retail business for good and fully invest in running a French Bistro, but she has no kitchen on the premises, and is running out of money.

Can Chef David Adjey and Designer Glen Peloso fashion a proper restaurant out of this confusing hybrid and give Debi the bustling bistro she desperately desires?

Bagel World is a landmark institution that has been serving what is considered by many people to be the #1 bagel since 1965 to line ups around the block. But Zev the patriarch is getting on and refuses to change anything on the menu, the whole layout or the old fridges that were put installed in the 60s.  Can RMO find the balance between the Father’s old world customers and his son’s vision of an updated restaurant that will start to attract younger customers and continue to carry on a family tradition into the next generation?

Kirsten and Jon talked about opening a little café with a slower lifestyle. They decided to just take the gamble and do exactly that. They sold their house and put all of their money into their new business venture. Unfortunately, this left them with little money left over and now Kirsten and her family are living in the basement of her mother’s home.

It’s now up to Restaurant Makeover to help this family get back on their feet so they can prove to everyone that they have what it takes to be successful so they can begin to live a more comfortable life again.

Asim and Sheila own Bistro Aubergine. When they bought their place 18 months ago in an up and coming part of town, they thought it would be the perfect place for a little French bistro that would appeal to the neighbourhood locals. Can super-star chef Lynn Crawford scrap the upscale menu and turn the place into a “gastronomical pub” establishment that will be more casual and appealing to the locals? Will designer Cherie Stinson and the Restaurant Makeover team be able bring luck a little luck of the Irish and infuse a new life into this place?

Stuart is the National Barista Champion and owner of the Bulldog Coffee House named after his famous bulldog design in his lattes. Now on either corner, a conglomerate coffee chain has moved in threatening Stuart’s survival.  He must step up his service, expand his range of products and increase his seating if he is going to survive the chain coffee shops moving in on his turf. Can top Restaurant makeover designer Meredith Heron makeover Bulldog to accommodate more clientele, more selection on the menu and still maintain that cozy local coffee shop feel? Will Chef Massimo Capra be able to create a new menu that Stuart can handle so that he doesn’t have to resort to go back and walk the dogs?

Neesha is a young Caribbean girl who has always had a passion for cooking. After getting laid off at her office job she began managing Calypso Hut, and within three months began to make small moves to transform it from just a rum bar into a genuine restaurant.  With the support of her family, Neesha decided to take all her savings and some of her family’s money too and buy the owner out and turn it into a bona fide restaurant. Can Restaurant Makeover show Neesha the right way to a manage a family friendly restaurant? 

P.K. has followed a circuitous route to get to this point in his life of running an Indian restaurant in the busy tourist area of a big city. While their food might be good, the menu needs a new twist to reflect the changing times. Also, the dining area is very outdated and missing true potential. Enter the venerable Chef Susur Lee and nouveau designer Brenda Bent who take up the challenge of helping this couple continue their own life long dream together.

Diana arrived from Poland two decades ago, and has barely had a day off since.  She started as a waitress, met her husband Gabby and soon opened Di & Gabby’s, a home style Polish restaurant in the neighbourhood.  The couple raised two kids and ran the business together, but Gabby decided to return to Poland, and Diana has single-handedly been running the place ever since.  Her son Konrad is finally poised and ready to take over, but he knows that the working-class Polish families they grew up with left years ago, and his mom’s dated décor and home style cooking are no longer a draw.  Diana is one tough cookie, and is resisting all changes with an iron fist, but Konrad is determined to re-invent the family business.

Can Chef Massimo Capra and Designer Tracy Kundell stop the squabbling and come up with a clever solution to turn Di & Gabby’s back into a viable business?

There’s no place like Dooney’s.  For a quarter-century, this unassuming local spot has been a cultural mecca, drawing the brightest lights in film, literature and theatre and giving them a place to hang their hats.  Owner Graziano and his regulars have formed their own community – fighting, writing and creating a vibrant café atmosphere unlike anywhere else in the city.  Unfortunately, time has taken its toll on the space, and things are coming apart.  Can Chef Corbin Tomaszeski and Designer Jonathan Furlong give this fiercely-loved institution a facelift, and try to draw in some much-needed new faces, without alienating the family of regulars?

Roddy has two dreams. While he presently owns a small restaurant, he has always dreamed of opening up a second quaint, yet bigger, brassiere style restaurant.  His second dream is to marry his long time girlfriend and start a family.  Problem is, his newly fiancéd girlfriend is leery about his plan to turn his recently purchased, yet tacky looking, establishment into the success that he longs.  Can Roddy fulfill both dreams?  Enter Restaurant Makeover to help transform Roddy into the successful business man and family man he longs to be.

George and his father Jim have been running their restaurant together for over 22 years. While they have a handful of faithful regulars, they have been losing business to some larger trendy restaurants in the area that are stealing away clientele. George knows that immediate change is needed if the family business is to continue, but his father does not like the idea of changing his dated décor and greasy spoon menu into a trendy eatery. Can George win the battle with his father and convince him that change is good and that it’s time to usher out the old and make the desperate, drastic changes needed? Enter Restaurant Makeover to help this father and son team spark a new flame and build their business back up again.

Ali was a refugee who arrived from war-torn Somalia almost a decade ago. Even back there, the restaurant business was part of his family’s passion with their small place in Mogadishu. Today, Ali owns the Hamar Weyne which pays homage to the oldest part of Mogadishu which is well known for their sweet and tasty dishes. However, he has learned lately that the restaurant business in this country is much harder to run when his place is plagued with broken equipment, unreliable staff and a mounting pile of unpaid bills. 

While Ali is feeling frustrated and defeated, he has too much pride to throw in the towel. His last ditch effort is for the Restaurant Makeover team to help him get back on track so that he can be proud of a restaurant that many other cultures can visit and enjoy.

Peter and Athena bought  the Hollinger Restaurant three years ago with the idea that the area of town they purchased in would attract a more upscale clientele from the quiet and prosperous neighbourhood they purchased in. However, after investing both their family inheritance into the place and a baby now on the way, they have not seen the success they dreamed of and they are now faced with both emotional and financial burdens. However, they have a limited line of credit left to make the necessary changes and this too could sink them further into debt.  It’s now up to top designer Cherie Stinson and Uber Chef Lynn Crawford to help this desperate couple get back on their feet and realize their full potential before they face their alternative fate.

Lou is the original Mama’s Boy and wants to make his mom proud.  At the young age of 29 years old he found the perfect restaurant for his Italian cooking skills.  However, much to his surprise and disappointment, he saw the atrocious state of the restaurant after they moved their stuff out and realized the rut he had gotten himself into.  Lou has turned to Restaurant Makeover for help.  He wants Il Pappagallo to be the restaurant that his Mother remembers from her visits back to Italy, the one he promised her. Can Restaurant Makeover help Lou to break the apron strings and make his Mother proud? 

Edward and Natasha are betting the bank on Johnathan’s.

The expecting couple inherited a mish-mash mess of a place from Natasha’s father, so Edward decided to quit his desk job, roll up his sleeves and build a family restaurant to sustain their growing family. Sadly, despite the entire family pitching in to work gruelling 7-day weeks, the place isn’t turning a profit.  A messy menu with sometimes pizza, sometimes Portuguese is further complicating things, and despite the great location, nobody wants to walk through the door.  Now, with baby’s arrival date approaching, the restaurant’s success is crucial for this family’s survival.  They have a baby fund they’re ready to gamble, but it absolutely has to pay off.  

Can Chef David Adjey and Designer Glen Peloso give the gift of hope to these soon-to-be parents, and create a winning restaurant that properly will support a growing family?

Henry runs a small restaurant in Kensington Market, and was bursting with pride when his daughter Liliane decided to go to culinary school and follow in his footsteps.  He’s been waiting for her to graduate and join him in the family business.  Now that she’s a professional Chef, Liliane is ready to make a splash, but her dad’s place isn’t cutting it.  She wants to change Kensington’s into a world-class kitchen to show off her culinary skills and create a trendy spot.  Henry is having a hard time with the idea, and doesn’t want to spend the money. Can Chef Brad Long and Designer Glen Peloso cross the generation gap and create a successful space that both father and daughter will love?

Eduardo Sr. emigrated here from Peru over 30 years ago and has worked in restaurants ever since.  He lives with all nine members of his family and with their support he opened his own restaurant. However, Eduardo has had endless obstacles. He is the patriarch of the family and does not want to go back to working in other people’s kitchens.  If he doesn’t make this restaurant work he never will.  Can veteran designer Glen Peloso make magic happen before it’s too late? Will Chef David Adjey rescue a man’s dream to run his own kitchen?

Massimo’s has been a neighbourhood favourite for people from all walks of life for two decades. However, when Massimo, the patriarch, passed away a couple years ago, it was only his wife and two children left to run the place. The burden of responsibility has now fallen on the son Tony to look after this place and the legacy they have been in the neighbourhood. 

It is now up to top chef Massimo Capra and designer Brenda Bent to help Tony keep his father’s dream and legacy alive so that Tony can continue to be successful and look after his mother as well.

Hasan is a quiet and humble man who is going through a difficult time both in his life and in his restaurant. However, his one saving grace is that his floor manager Kassandra is passionate about her work and believes that she can help Hasan keep his business alive despite the area competition and extremely dated décor that they have. 

It is now up to Restaurant Makeover to help a dedicated employee lend a hand to her boss to get out of the rut he’s in and bring a sense of enjoyment back into his life.

Sam and Rifca came to Canada over 25 years ago with nothing but their entrepreneurial spirit and hope for a better life. They started their first business venture together, but they’ve both suffered severe health set-backs. Their only saving grace is their five daughters who stepped in and have kept the business alive. Will Chef Brad Long and Designer Glen Peloso be able to transform the Pita Stop into a valuable family jewel before the last of their business peters out?

At Ristorante Roma, Italian is no longer the language of love.

Owners Laura and Biaggio have run their restaurant for 30 years, surviving booms and recessions, but now they’re left with an out-of-date shell of a dining room and no customers in sight.  Pizza delivery has helped the business coast along, but late delivery hours have left them no family time in years and this marriage is heading for “Divorce- Italian Style”.  Laura has given Biaggio an ultimatum – no more late nights or else.  He needs his restaurant back or his marriage is over.

Will Chef David Adjey and Designer Cheryl Torrenueva be able to provide restaurant-therapy to this couple by revamping the eat-in experience and giving this couple a chance to reconnect?

George and Christina own the Seashell Seafood Restaurant and the business has been trying to stay afloat for the last two years. They realize that the place is outdated and not up to par with the other trendy restaurants that are popping up in the area now. Can Restaurant Makeover stave off a serious family feud? Will a new makeover help continue a legacy in the restaurant business that these two families have shared for the last 30 years? It’s up to RMO designer Cheryl Torrenueva who has a big challenge to steer and Chef David Adjey needs to haul in a new menu so that this family tradition can live on.

Julie and Steve are a young couple aspiring to fulfill a dream of becoming great restaurateurs where people can come to enjoy food and live jazz music. They are also in the process of planning their wedding, but their newly purchased restaurant is becoming a financial drain on both their health and their bank accounts. Enter the Restaurant Makeover team to help Julie and Steve relieve their stress so that they have more time to look after not just a successful restaurant, but their relationship, too.

Five years ago, Todd and his business partner opened the Richmond Rogue in a sketchy part of town that was just at the beginning of gentrification. Even after his partner quit, Todd fought his way through selling beer for a dollar to grow his clientele, but he did not give up because the restaurant business is all he knows. Can the Restaurant Makeover team turn this outdated bar into a community pub that will attract the young professionals moving into the area and extinguish Todd’s belief that he is cursed?

Barry has enjoyed working in the restaurant business for the last decade, but admits that he is not realizing his full potential lately and now his business is in serious trouble. He presently owns the Waterfall Martini Lounge but has fallen behind the times in terms of keeping his look and menu up to date with the other trendy spots in his area. It’s now up to a rock and roll chef and designer to come in a throw Barry a lifeline before the financial currents take him away from continuing to live his dream.

When Filippo Corradi purchased his bowling alley, he was so busy building his business, the Brooklyn's Bar and Grill was an afterthought. Several years later it remains the same, cold, dark and abandoned. Filippo has turned the bowling alley into a booming success, but he admits, he knows nothing about restaurants. As his customer base grows, so does his need for a fun, friendly restaurant suitable for all ages. Designer Robin DeGroot and Chef David Adjey face quite a challenge to bring this dingy dive up to a fresh faced family space.

Cousins Charles and Brian, who are originally from the phillipines, own the restaurant Café Asia. Their parents wanted a better life for their kids so they moved to Canada. The culture shock was too overwhelming for the parents and they moved back home, leaving the kids in the care of relatives. Charles aunt owned Café Asia but it was failing. Charles and Brian got a loan, bought the restaurant, and are trying to be the first member in their family to be successful in Canada. If they are successful they will be able to reunite their family and all the other relatives who have come to Canada and failed. So restaurant makeover designer Cherie Stinson and Executive chef Lynn Crawford have to create a more inviting space and a creative menu that will bring in more customers. The biggest obstacle for Lynn and Cherie is this restaurant budget needs to be split 50/50 for them both to be successful.

Teresa has poured her heart and soul into Casa Mendoza for the last 18 years, rescuing it from neglect and restoring it to its former glory, but her efforts have not proven to be very successful. After spending tens of thousands of dollars on not one, but two costly renovations, she and her partner and Chef Nancy are at their wit’s and money’s end. Enter RMO. Can Executive Chef Lynn Crawford and Designer Matt Robinson turn this money pit into a thriving business again?

Europe Planet is more than an Italian restaurant, it is the hope for a strong future for the owners Carmelo and Enza and their four young daughters. Lately, that hope has been waning under the pressure of running a large family and a small business. Restaurant Makeover designer Meredith Heron and Executive Chef Corbin Tomaszeski step in to lend a helping hand in the hope of giving this struggling family a business that will thrive and carry them into a bright future.

A son of restaurant owners, Faye was absolutely shocked when his parents refused to pay for his culinary education. Faye was not to be thwarted and threw himself into kitchens across Toronto teaching himself to cook. A year and a half ago he opened Forte, a small asian cafe and made a go of it despite a tiny kitchen with no room to move. Faye would like to make some changes but he can’t even afford to tackle one of these projects on his own, while single handedly manning the restaurant seven days a week. He’s willing to sell his car, his last asset on earth, and hand the money over to Restaurant Makeover, to see if they can make the difference he sorely needs.

David and Lucy are in love. That love once extended not just to each other and their son but to their restaurant of 16 years, Grappa Restaurant.  When the couple was blessed with twins three years ago, Lucy’s time and attention was taken out of the restaurant and directed towards the couple’s growing family. The décor, once vibrant, is now dated, and lacks the loving exuberance of the couple who once ran it together.   Now, in an attempt to win back Lucy’s interest in Grappa back, David has taken the ultimate chance.  He’s gone against her wishes and hired RMO to make the restaurant over.  Will the RMO team help David get Lucy back?

Simon and Ted own the once famous and busy Ithaca restaurant. The place used to be booming with customers, but with the major construction on their street people thought the restaurant was closed. Simon and Ted have been battling to keep the Greek restaurant afloat ever since. They are even willing to make a name change to put their restaurant back on the map. So restaurant makeover designer Meredith Heron and Executive Chef Brad Long have the tough task of reviving a failing restaurant. The quandary that they find themselves in is this restaurant has to be better than the rest because if it is not fantastic Ted and Simon will close their doors. Mediocrity is not an option.

Dave Rimmer owns Jeremiah’s Bullfrog and this restaurant has been his baby for several years. Dave wants to expand his clientele without alienating his pub and bar patrons. All he is looking for is his bar to be spruced up a little bit so his wife does not feel it is a drinking hole. So restaurant makeover designer Jessica Cotton and David Adjey have to keep a successful pub alive but make changes that are right for the restaurant. Jessica and David's dilemma is Jeremiah Bullfrogs needs a complete overhaul but Dave the owner does not see that. Will he be happy with the complete change in his restaurant?

Karma moved from Tibet in pursuit of a better life for his family. He fell in love with the town Peterborough and a restaurant that he turned into karmas cafe. He used to be the only restaurant on the strip but times have changed and the competition is stiff. RMO designer Glen Peloso and Executive Chef Lynn Crawford have to elevate Karma's above the rest. Karma is also surprising his wife with this makeover so Lynn and Glen have added pressure to be perfect.

Nightclub guru, Korona had always dreamt of owning a restaurant renowned for its cuisine. But Korona's reputation as a partying nightclub owner superseded him and the public has embraced Kokkino as a late night hang out, completely ignoring the dinner hour. A few years later, other night clubs compete for his clientele, and Korona knows the best route to longevity is to attract that elusive dinner crowd. Enter Designer Meredith Heron and Chef Lynn Crawford to give this late night lounge an inviting dinner décor and menu to match.

Eduardo came to a new country and new city to start a new career. Seeing a gap in the local food market Eduardo decided avoid all "taco" stereotypes and open a Mexican fine dining restaurant. Nearly five years later, with the help of his son, he struggles to maintain his identity, clientele and family. RMO Designer Robin Fraser and Executive Chef David Adjey fight to define this rare restaurant in time to keep this father and son together.

Le Cafe Vert came to life as a small cafe with more teas than can be imagined, homemade organic pastries and the occasional lunch.  Now, two years later, Sasha's menu has expanded to include a full lunch menu filled with organic delights, and her steady stream of customers are clamoring for more.  Unfortunately, Sasha is forced to turn customers away most days due to her limited seating, and with a kitchen that is jammed full of oversized equipment, she's unable to handle a high volume of takeout. She knows she must expand her space, or the Cafe will surely go under. 

The saying, "Three strikes and you're out!" really hits home for club owner Larry and restaurateur Michael. Individually, each owner has been burned in this restaurant’s past, but they have now joined forced for one last swing at bat. Not only does a history of investment ride on this makeover, but one family’s reputation... With Top Designer Glen Peloso, on their team pressures rise to a new level. It is up to Executive Chef, David Adjey to bring something new to the plate. Can Restaurant Makeover hit this one out of the park?

Sean and Claudine bought Natchos Thai Thai without any knowledge of Thai food. They both had previous experience of owning a business so they thought this would be easy. Unfortunately, they have run into a road block. The only thing successful in their restaurant is the lunch time crowd. Subsequently, this restaurant has consumed all of their time and money and they have not had a vacation in years. Claudine and Sean would love to take their son Max to Switzerland, but this seems impossible. So restaurant makeover designer Meredith Heron and Executive Chef David Adjey have to create a design and dinner menu that works for Natchos Thai Thai. Meredith and David's dilemma is creating a space and menu that does not alienate the lunch time crowd.

Harmeet and Christel opened their pizzeria two months ago in an attempt to make a community space for adults and children alike. Despite good pizza and a strong work ethic, they haven't been able to attract the myriad families living in the neighbourhood for whom they should be an easy answer to the dinner question. With a busy lunch and a non-existent dinner, they are failing to achieve their goals and also running out of money. Designer Glen Peloso and Chef Massimo Capra must work quickly to transform this tiny take away into a neighbourhood hang out.

Eight years ago BBQ enthusiast Phil, sold his home to finance the opening of Phil's Original BBQ. Over the years, the business has hit a plateau leaving Phil and his wife, Gloria, desperate for a change. Enter RESTAURANT MAKEOVER. Top designer, Meredith Heron tackles the decor, while Executive Chef, David Adjey gets back to basics with the menu in a way never before seen on RMO. The pressure is on Meredith and David to update this local favorite without sacrificing Phil's Original touch.

Pat and Anne are the sole proprietors of the restaurant PJ O’Brien. They started off with a thousand Pounds in Ireland and with a handshake and a focus on the people he became a millionaire at the age of 35. One bad investment and he lost it all. Pat and Anne are now heading into retirement and their attempted renovation of their beloved pub has gotten over their heads. So RMO designer Cherie Stinson an Executive Chef Corbin Tomaszeski have to finish up where Pat and Anne left off. There are two glaring problems. Cherie has to work with an already existing design and Corbin has to convince the owners that they do not have a good Irish pub menu.

When George’s brother Martin bought the building that housed Reliable Fish and Chips, George never imagined he would be the one to take over the 34 year old establishment. Faced with a quickly changing neighbourhood filled with coffee shops and trendy cheese, his peeling paint, mismatched chairs and yellowing floor are really starting to show. George would love to renovate, but dependent upon his lunch time business, he can’t afford to close.  He fears if Restaurant Makeover doesn’t help him out by revamping his fish shack in just one week, the gentrification movement will pass him by and the only thing “reliable” in Leslieville will be his growing debt. 

Tony and Marie have been at odds with this restaurant from the moment Tony bought it. He made Rubicon Grill into the perfect guys hang out. The restaurants main focus was Jeeps and wings. This concept has alienated Marie and put a strain on their marriage. RMO designer Glen Peloso and Executive Chef Lynn Crawford have to not only save a restaurant but also a marriage. Glen and Lynn have to tightrope the fine line between the sexes.

Rose and her daughter Catherine own the Vietnamese restaurant Saigon Flower. Their family has learned to rely on each other since the death of their beloved father. Saigon flower was booming until other restaurants changed with the times leaving Catherine and rose in another era. Restaurant Makeover designer Jessica Cotton and Executive Chef Corbin Tomaszeski have to immerse themselves into a culture that is foreign to them. Corbin and Jessica have the enviable task of creating a menu and design that both Catherine and rose will be happy with.

Michael was an actor who always loved cooking so when the opportunity to purchase Side Door Grill came up he could not resist. When his chef went down he went from serving the front of the house to serving the kitchen. That move was costly as his business slowly declined. RMO designer Matt Robinson and Executive Chef Lynn Crawford have to convince Michael that he is wearing too many hats. Now Michael has found a partner that will go 50/50 if he is happy with the menu and design. Can Lynn and Matt make Michael’s dreams come true?

Patrick and George thought they stumbled on a gold mine two months ago when they purchased the vacant Spinello Restaurant for a song.  A cavernous space that once featured busy lunches and hopping dinners, they jumped at the chance the moment they laid eyes on it.  Since then, however, they've been mired in a debate as to what direction the restaurant should take, and they're losing money with each passing day.   They've called in Restaurant Makeover to moderate the fight and get them back on track, but even designer Meredith Heron and Chef Massimo Capra can’t get them to agree.  The solution – an ongoing auction in which Meredith and Massimo cater to the whims of the highest bidder.

Cafe owner, Silvio is almost 70. For the past 26 years he has worked 18 hours a day, 7 days a week, proudly serving up homemade Italian food and gelato to everyone in his neighborhood. But times, and the neighbourhood have changed and his business is suffering. His only hope for a retirement is to transform the cafe into a place that will attract new customers and rejuvenate the business. Enter Designer Cherie Stinson and Chef Massimo Capra to transform this aging Italian eatery into a tempting trattoria.

Nick's been in the restaurant business his whole life. It's the only world he knows, but times are tough. His bar Stoney's, once a diamond in the rough, has now lost its luster. If he can't turn things around quick, he'll be forced to sell his restaurant, and go to work for someone else. Enter Designer Glen Peloso and Chef David Adjey to polish this stone and turn it into the hip watering hole Nick knows it can be.

Paul has grown up on his father, Don’s, resort and become a champion of the surrounding community’s spirit and history. Against Don’s better judgment, Paul has decided to save a resort and lakeside landmark, the Boathouse. Can Restaurant Makeover help him pay tribute to the almost century worth of memories and make his father proud? Designer Meredith Heron and Executive Chef Corbin Tomaszeski brave the great outdoors in an attempt to bring the Boathouse back to it’s former splendor, making it a true waterfront destination.

Owners Glen and Tere own the first sports bar in Toronto called The Office. Every sporting celebrity has spent some time at their establishment. However, being the first does not mean you will be the last. Their clientele has dwindled as other sports bars have popped up. Now it is the bottom of the ninth with two outs and they are calling for some relief. Out of the bullpen comes designer Meredith Heron and Executive Chef Corbin Tomaszeski to shut down the opposition. They have to bring this old sports bar up to the majors or The Office will remain in the minors forever.

Ryan and Steve use to hang out at Aftermath and couldn’t resist buying their old haunt when it came up for sale. A year later reality has set in; the kids who make up most of their business don’t spend enough at the café to keep the business going. They know it’s time for Aftermath to grow up and attract a more mature clientele but they don’t know how to do it. So Restaurant Makeover designer Robin Degroot and Executive Chef Lynn Crawford have to create a more grown-up space and menu while still appealing to their loyal teen customers. But the biggest hurdle seems to be that Lynn and Robin don’t see eye to eye on the best way to accomplish the job.

After years of working for other people, Sam decided to open his own restaurant, Bravi. A perfectionist who wants everything around him to be perfect, Sam’s afraid his attempts to create the perfect restaurant have fallen short of his own expectations. Anxious for Bravi to live up to his dreams, Sam’s opened his doors to Restaurant Makeover. But can Sam step back and let designer Glen Peloso and Chef Massimo Capra work their magic or will his desire for perfection get in their way?

Once a hotspot destination in the heart of Little Italy, business at the College Street Bar has dwindle as former patrons flock to newer, fresher places. Owner Val desperately wants a new spark to make the business hot again, but husband Paul is scared of change. He doesn’t want anyone to destroy the essence of the place he loves. Are Restaurant Makeover designer Robin De Groot and Chef David Adjey up to the challenge of reinventing the College Street Bar while satisfying the wishes of both owners?

When Alison and her family opened a small Caribbean style restaurant called First Class Delight, the food was delicious, but the décor was far from appealing. A series of family set-backs that included a car accident and her daughter’s open-heart surgery made renovations beyond their reach. Until Restaurant Makeover designer Cherie Stinson and Chef Lynn Crawford arrived on the scene to give Alison and her family the restaurant of their dreams.

Five years ago, Tim's father gave him their family-owned business hoping to instill some ambition in his slacker son. But since Tim took over, business has steadily declined. His parents are beside themselves with disappointment and fear that Tim is close to bankrupting the business. It’s Tim’s last chance to prove he can make the restaurant a success, but he doesn't have the first clue how to make it happen. Enter Restaurant Makeover. While top designer Meredith Heron gives the High Point Restaurant a new look, David Adjey to takes the menu from the expected to the unexpected, all in the hopes that Tom can finally hold his head up and make his parents proud.

Higher Groundz Cafe is a small gourmet coffee house in the quaint town of Port Credit. Owner Anna not only runs the café, but also works as a flight attendant to make ends meet. Anna longs to quit flying, but the rundown café is not bringing in enough revenue to make her dream possible. So designer Glen Peloso and Chef Brad Long have arrived to revamp the café, bring in the customers and make Anna’s dream of running her own homey café come true.

Located within the heart of one of Toronto’s culinary hotspots, Innocenti should be packed night after night. But after four hard years, owner Tony doesn’t have the time, energy or money to compete with his sleek new neighbours. Worn out, exhausted and guilt-ridden about possibly losing the restaurant his son started, Tony’s called in Restaurant Makeover for help. Now it’s up to Chef Lynn Crawford and designer Meredith Heron to turn Innocenti into a place Tony and his son can be proud of.

After 15 years at the top of his game, Richard decided to quit working for someone else and open his own restaurant—The Monkey Bar and Grill. Eight years later and despite his training, experience and former great success, this industry hotshot cannot make it work. Things have gotten so bad, that Richard’s wife Melissa even quit her career as a lawyer to help out at the restaurant. But nothing has worked to turn the Monkey Bar around and Melissa can’t remember the last time Richard smiled. Now it’s up to top designer Glen Peloso and Executive Chef Lynn Crawford to restore this fallen star's lustre.

Once a hot spot on a highly competitive strip in Downtown Toronto, Montana’s rustic charm now feels dated and tacky. Owner Larry wants to put Montana back on the map and has hired two industry experts to guide him through the transformation. Their suggestion? Hire the top guns at Restaurant Makeover. Now Executive Chef David Adjey has to find a way to resuscitate the Montana menu with a chef who can’t keep up. The interior has to be brought back to life by designer Lisa North, who not only has to transform the largest space ever attempted by the show but also has to do it on her first time out.

Single mother Erin bought the Old York and quickly regretted it. Having gone through a winter with almost no clients, Erin is at the end of her rope: her bank account is empty and the restaurant is failing—but ultimately, she just wants to spend more quality time with her son. Restaurant Makeover has sent Executive Chef Massimo and top designer Cherie Stinson to turn her business around but doing so means a painful decision for Erin; she’s got spend her kid’s college fund on the renovation. Now Cherie and Massimo not only have to change the Old York from the front door to the kitchen, they have to do it knowing that they’re gambling not only Erin’s future, but her child’s as well.

Owner Terry bought the Ossawippi Express because he loves trains. The restaurant is a series of train cars—some dating back to the 1900's—strung together and keeps Terry connected to his train engineer father. The problem is Terry’s love of trains isn’t enough to keep the restaurant running. Situated in cottage country, the restaurant’s completely dead in the winter, but now even the summers aren’t performing. Terry desperately wants to save his dilapidated business, so Restaurant Makeover has sent executive chef David Adjey and top designer Robin DeGroot to help him, but is he prepared to risk everything he loves to get his business back on track?

Best friends Mark and Brian figured that buying a restaurant on a boat would be a fun way to turn a profit while hanging out together on the water so they pooled all their resources and bought an aging cruise ship called the "Empress". They were so excited about their new venture that they overlooked the tattered interior and the dated buffet menu and embarked on a journey that would - in the end- leave them flat broke. Today, business is terrible and the disheartened friends can't afford to make the necessary repairs to their crumbling ship. Enter Restaurant Makeover. While top designer Lisa North battles the crew's objections and the challenges of the run-down boat, Executive Chef Brad Long struggles to reinvent the tired buffet menu. Can they save this sinking ship?

Town Grill owners, Scott and David, are content with the run down state of their restaurant, but their customers are definitely not. If Scott and David want to hold on to their loyal patrons and bring in new business, they need to make some changes soon. Restaurant Makeover designer Cherie Stinson and Chef Jason Rosso take up the challenge of turning Town Grill into a place that makes Scott, David and more importantly, their customers, happy.

Rich and Scott are two small town boys who paved their own way at Babelfish Bistro. Rich started there as a waiter and Scott started as a grill cook. Eventually, they worked their way up to buy the restaurant. Over the years Babelfish has grown, but recently hit a plateau. The guys are finding it hard to swallow their pride and ask for help — even though this is exactly what they need. They have spent most of their money and efforts fixing the bones of the place and now they do not have enough money or inspiration to give the interior a much-needed renovation. Restaurant Makeover is sending in Chef David Adjey and designer Robin De Groot to give Babelfish Bistro a professional overhaul. Rich and Scott are not used to having outsiders come in and tell them how to run their business, and they are definitely not used to relying on anyone else to get the job done.

Sons Bobby and Jimmy took over their father’s restaurant when he passed away over a decade ago. Since then, Coco’s has gone from a French food hotspot to a barely functioning greasy spoon. Now a little older and faced with bankruptcy, the brothers want to restore Coco’s to its previous glory and have asked Restaurant Makeover for help. Executive Chef for the Air Canada Centre, Brad Long and the designer for the Governor General of Canada, Robin DeGroot, are putting their reputations on the line to restore Coco’s. What they didn’t know was that the job would include a few surprises, some attitude from the brothers, and a whole whack of filth.

This café was abandoned 15 years ago. Now the entire building—including the café—has been bought and turned into low income housing. The challenge for RMO is not only to resurrect the café but also to turn it into a training centre for the tenants. Our Executive Chef Brad Long as well as top designer Meredith Heron have to do all this with absolutely no money from the new owners

Cobourg is one of those fast growing towns—in a couple of years it has gone from a sleepy village to bustling town. The Human Bean has been more than just a coffee shop in that time; it is the vanguard of vegetarian food, a stage for local artists, musicians and the meeting place for the writers and politicians. Now, with the influx of the big chains that inevitably comes with growth, the Human Bean feels that its storied place as the heart of Cobourg is under siege. Owners Sue and Dave turned to Restaurant Makeover to overhaul its look and uplift its menu so they can compete with the multinational corporations and their million dollar budgets. Can local design legend Robin DeGroot and one of the country’s top chefs Lynn Crawford do enough for the Human Bean so it can stay the heart of this town?

This used to be one of the top restaurants in the city, but over the years their fear of change has demoted Lakes to just being a good local joint. Now owner Paul wants to take a chance and overhaul everything to catapult it back to the top. Top designer Cherie Stinson and Executive Chef Lynn Crawford aren’t afraid of the challenge but they are not offering any guarantees either. If Paul wants them to take a shot that high, he has to know that they could totally miss and it will be up to him to face the repercussions.

This restaurant has been cobbled together over the years and has some highs and lows. The walls feature original murals painted by a famous artist. But the chairs come from an office furniture sell off. The floor is a terrazzo inlay worth thousands of dollars but is hidden by a threadbare carpet. Owner Francis never had enough money to offer more than band-aid solutions and the restaurant now desperately needs a facelift. So can designer Meredith Heron overhaul the space but keep its bohemian spirit? Can chef David Adjey change their dated tapas menu into something cutting edge? And more importantly can they do this all with a budget thousands less than they asked for?

Niagara Falls has its share of heart-shaped tubs, vibrating beds and buckets of pink champagne. What they don’t have is a "New York Chic" restaurant. That is exactly what the new owners of the Pinnacle Restaurant in the Minolta Tower have asked designer Robin De Groot and chef Lynn Crawford to do to their restaurant. But is Niagara Falls ready for it?

Silk Road Cafe owner Tom, orphaned at a young age, grew up cooking for his eleven brothers and sisters. As soon as he could, he struck out across the globe retracing the ancient Silk Road through Europe and Asia. Years later, when he settled in Toronto, he opened a restaurant whose name was inspired by his travels — The Silk Road Cafe. Here in the restaurant he met and proposed to his wife and started a beautiful family. However, as five years passed, the restaurant began to fail. The once diverse menu has given way to run of the mill Chinese food. The decor, done on a shoestring budget years ago, is falling apart. In addition, the SARS scare brought business down 50%. As a last resort, Tom has even had to cash in his children’s education funds to keep his livelihood afloat.

Restaurant Makeover responds by sending in David Adjey, executive chef and partner of NECTAR restaurant, and Cherie Nicole Stinson, a star at one of Canada’s top design firms, to turn the Silk Road around. Not only do they have just one week to totally revamp the place, Tom can only come up with a third of the money the team needs to do a good job.

Started over 30 years ago, Tara Inn is the epitome of a family run pub. Not only is it run by the sons, William met his wife there. The original wait staff still works there, and no one has ever quit—until now. Best friend and chef, Kevin walked out vowing never to return until the Tara Inn replaces their dangerous and dirty kitchen with a new one. Faced with their first walk out and the end of an era, the Tara Inn has called on Restaurant Makeover’s chef David Adjey and designer Glen Peloso to bail them out. The question now is, can David and Glen resolve their budgetary differences to get the job done?

Sandy, the owner of The Grapefruit Moon, is a single mother of three who has been struggling to keep things afloat. She has managed to keep her diner running for six years despite the neglect of much-needed repairs and renovations. However, now the restaurant is falling apart.

Restaurant Makeover‘s Chef Rene Chauvin and designer Meredith Heron have taken up the challenge to not only clean and rebuild the restaurant, but to overhaul the look and menu as well. What they did not count on is the attitude from the young chef, Sandy’s unusual design sense, and a number of unwanted visitors.

Nezam, a man with no restaurant experience, always dreamt of quitting his job as a photographer to become a full-time restaurateur. When he and his partner first took possession of The Liberty, he could not believe the filthy and disorganized state of the kitchen and the hollow look of the dining area. Nezam slowly started to re-organize and clean things up, but business was slow with no prospects of improving. Six months later, the restaurant is hardly breaking even and Nezam has not been able to quit his other full-time job. His dream is becoming a nightmare. Nezam knows he needs professional help if he wants to survive. His restaurant is in an ideal location and has great potential, but he just cannot seem to get the formula right.

Enter Restaurant Makeover. Executive Chef of Toronto's Four Seasons Hotel, Lynn Crawford and the senior designer for the Art Shoppe Glen Peloso are stepping in with their expertise to get The Liberty on the right track and turn it back into a dream for Nezam.

The Rosedale Diner, a well-known landmark in Toronto, has been in operation for the past twenty-three years. Lately, however, the restaurant has become dated and drab. The passionate and dedicated owners, Dubi and Esti, want to renovate the restaurant so it will remain a landmark when their children take over. Despite the necessity, Dubi and Esti are scared of change and feel too attached to their diner to come up with a new radical design. So they’ve called on Restaurant Makeover to help them out. Chef Brad Long and Designer Cherie Nicole Stinson have stepped up to the plate. And as Esti likes to remind Cherie "it is not about the money, it is about re-invigorating a legend".

Via Oliveto was started by Adriano and Patrick’s parents more than thirty years ago. Despite the central location, the restaurant is just scraping by with the infrequent visit from a few patrons. Brother Patrick believes that Via Oliveto can be made a “must stop place” with a lot of help from Restaurant Makeover.

Chef Rene Chauvin and designer Glen Peloso believe they have what it takes to fulfill Patrick’s dreams of restaurant success. However, they might not have the energy to battle a tiring crew, a family member who is against the renovation, and the pressure of knowing that the changes they make will affect an entire family.