We're speaking with Robert Irvine of the Food Network television series: Restaurant Impossible which renovates a failing restaurant and helps restore it to profitability and prominence. He channels MacGyver and use a lot of muscle to rescue these desperate places from complete collapse. How does one man, in two days, with just $10,000, turn the tide of a failing restaurant and pave the road to a successful future? Join the restaurant brokers along with Robert Irvine as he dishes on what it actually takes to revamp a restaurant.

What does today's restaurant do to attract diners in ways that both serve and delight? Is there an entertainment aspect to dining that you might be missing out on? Have you moved beyond tired old karaoke and poker nights to new and improved ways to tempt customers to head to your bar or restaurant? How do you advertise and bring people in? Does live music attract or distract and turn off certain diners? This week we're talking to restaurant owners that have figured out how to expand on the dining experience to include entertainment.

The American reality television competition has been on the air for 13 seasons. What is it really like in the kitchen? Is it as hard as it looks for aspiring winners to get everything right for Chef Ramsey? These former Hell's Kitchen contestants reveal the inside scoop on how their national television exposure changed the trajectory of their careers. Is it raw talent or nerves of steel that gets you the finals? Is what we see on TV the reality of the pressure of Hell's Kitchen? What's the life of a Hell's Kitchen contestant before and after their appearance? Join the restaurant brokers as contestants from two different seasons serve up the inside scoop on Hell's Kitchen.

This week the restaurant brokers, Eric & Robin Gagnon are talking restaurant Etiquette with Suzanne Wind, the award winning author of The SMART Playbook, Chef Ivan Flowers of the Top of the Market, and Cynthia Roden, a certified etiquette consultant! Find out what makes a chef crazy! Sending back food, talking on cell phones, how much to tip? Who to tip? Crying Babies. What are the pet peeves for restauranteurs and how do you deal with them?

Are you ready to franchise your restaurant? This week the Restaurant Brokers are talking about how to build a franchise restaurant brand. What is an emerging franchisor? What are some critical first steps you should know before taking your successful restaurant brand and duplicating a franchise? What would you do differently if you have already launched a brand? The experts on the panel this week range from a franchise public relations expert helping successful and emerging brands as well as restaurateurs starting on the road to franchising. Join us as we satisfy your appetite for acquisition, feed the need for restaurant reality and serve up a recipe for business success.

This week, restaurant brokers Eric and Robin are talking to the organizers, the participants, and even just the random foodies who are in love with the Inland Seafood and Quality Wine Show. The event was held on the 15th of September, 2014 and was a showcase of Inland Seafood's Superior Seafood, Meats and Artisan Specialty foods perfectly paired with Quality Wine & Spirits' exquisite portfolio. It was an opportunity for food service professionals to engage with producers, manufacturers and purveyors of the finest foods, wine and spirits in the world!

The cattle industry in America invented farm to table with ranchers, butchers and chefs combining to place this important protein on plates and on palates. Join the restaurant brokers as we interview those close to the industry to learn: 1) The newest cuts of beef and how they are being prepared 2) How the industry provides more than one million jobs in the U.S. creating a ripple effect in the economy and 3) Why Steakhouses remain a favorite of Americans that have had a love affair with beef since the wild west was settled. We're talking to ranchers, representatives of the beef board and chefs who say beef is healthy, on trend and delicious.

Oooh La La. French food takes center stage this week. Are you a French foodie? Listen as these French concepts share their secrets of success and favorite dishes. Join the restaurant brokers this week as we talk to those who have taken French food and brought a little bit of Parisian culture and food to an American audience.

From sales performance to "heard on the street" nuggets, this week's show will focus on what heavy hitters in the industry see in their crystal ball for the rest of 2014. What is top of mind for the industry today? What economic issues continue to pose challenges for the industry (gas prices anyone?). How about opportunities? Is there still room for today's restaurant entrepreneur to launch a new concept and take it to the top of their game? The restaurant brokers have assembled an all star panel to give their opinions and analysis on the overall pulse of the restaurant business.

Thinking of making that leap from corporate America to the restaurant business? Are you a corporate refugee, restaurant wanna be? Then don't miss this show when the restaurant brokers talk to those who have walked in your shoes. Meet real life owners that hung up their annual six figure incomes to have control over the four walls of their restaurant. They went from life on the corporate gravy train to making the gravy at a place of their own. Regrets or Never better? We're talking to restaurant buyers who have been there.