Off Street Cafe In Cerritos, California, became the center of attention when it was featured on Restaurant Impossible. This eatery, run by mother-in-law Rose and daughter-in-law Robin, was facing significant challenges that threatened its very existence. Rose, who purchased the restaurant on a prior owner’s suggestion, brought in Robin, then married to her son, as a partner. Despite initial success and paying off a $400,000 loan, fate took a turn when Rose suffered a boating accident. Robin, left to manage the restaurant while raising young children, witnessed the business decline and debts resurface, reaching a concerning $100,000.
Enter Robert Irvine, the no-nonsense host of Restaurant Impossible, who arrived to find a dated dining area adorned with Christmas lights. His initial meeting with Rose and Robin revealed deep-seated issues. Payroll was behind, and Rose’s recurring surgeries due to her accident kept her out of commission for extended periods. Robin, admittedly inexperienced in restaurant management, confessed to investing retirement funds and forgoing personal paychecks.
Irvine’s food sampling highlighted further problems. Service was lackluster, with inattentive and seemingly unhappy servers. One server even rudely ignored a customer attempting to pay. Irvine didn’t hold back, stating he would fire staff exhibiting such behavior in his own establishment. He addressed the staff directly, pinpointing their rude attitudes and neglect of customer needs. Robin’s lack of managerial enthusiasm was evident, confessing to boredom with the routine and frustration with staff inattentiveness. Irvine bluntly stated that their collective apathy needed to end.
Irvine’s assessment of the menu was equally critical. He found the food unappealing, citing dishes like pasta, open beef sandwiches, liver, and fried chicken salad as examples. Burnt food masked by sauce and excessively large portions were also major concerns. These oversized portions were clearly contributing to financial losses, with customers likely taking uneaten food home. A kitchen meeting with Alex revealed further inefficiencies – a vast menu with low-selling items, leading to significant food waste and inventory costs. Irvine identified key areas needing immediate attention: leadership, staff attitudes, and a financially unsustainable menu. Pricing adjustments and a decor overhaul were also deemed necessary.
Teaming up with designer Taniya, Irvine outlined a dramatic $10,000 renovation plan, despite a perceived $100,000 scope. Everything from booths and colors to lighting, carpets, and chairs was slated for transformation. The restaurant was emptied to facilitate the rapid renovation. Challenges arose, including the need for specialized equipment to remove the old carpet. In a menu knowledge test, Rose and Robin struggled to identify their top-selling dishes, highlighting their disconnect from sales data and contributing to overstocked, wasted inventory.
Irvine streamlined the menu, focusing on best-selling items and introducing profitable new dishes. He emphasized fresh, local fish as a cost-effective alternative to frozen options, suggesting California Fish and Chips and Fish Tacos with Corn Salsa as new additions. Taniya’s renovation faced setbacks when carpet removal delays and budget constraints led to painted floors instead of new carpeting. She aimed for a French country shabby chic aesthetic.
The following day revealed overnight renovation progress and a focus shift to Robin’s management skills and staff attitudes. Irvine presented negative online reviews detailing poor service – ignored customers and staff socializing instead of serving. Staff blamed each other for rudeness and neglected food orders. Irvine stressed the urgency of teamwork to prevent closure, suggesting weekly meetings to address issues. Staff training on the new menu and service improvements commenced, culminating in a mock service. Renovation updates showcased spray-painted chairs, reupholstered booths, and a repainted bar with wall paneling in progress.
A service skills test was conducted, unbeknownst to the staff, including the author of one of the negative reviews. Service noticeably improved, earning the staff a second chance for the relaunch. A last-minute delay occurred when the painted floor wasn’t fully dry, pushing back furniture placement. Despite this, the kitchen team practiced the new menu. Finally, the renovated Off Street Cafe was unveiled to Rose and Robin, who were thrilled with the transformation, including a revamped hostess station.
The relaunch night was a success. Customers loved the new ambiance, and the fresh fish dishes were a hit.
What Happened Next at Off Street Cafe?
Off Street Cafe remained open and appeared to have largely maintained Robert Irvine’s menu changes. While the decor was updated again in June 2014, Yelp and Trip Advisor reviews indicated high praise for both food and service.
Off Street Cafe 2019 Revisited Episode
In 2019, Restaurant Impossible revisited Off Street Cafe for a special episode. Robert Irvine returned to find a busy restaurant with the same decor from the initial renovation and a more confident Robin at the helm. Rose had retired. Robin revealed they were close to closing before Restaurant Impossible, but within two years, they had paid off the $400,000 debt. Revenue grew significantly, reaching $1 million in 2013 and $2 million in 2016, with $2.6 million projected for 2019. Robin credited improved staff camaraderie and better reviews to the positive changes.
Irvine sampled the popular chicken and waffles, praising the dish. He surprised the restaurant with a full house of customers, who lauded the improved food, ambiance, and friendly service compared to their previous experiences. Robin introduced her daughter Maddie, who described the staff as a family and highlighted Robin’s increased confidence. Future plans included catering expansion and potentially a food truck. Irvine expressed being “blown away” by Robin’s transformation and leadership.
Off Street Cafe’s Restaurant Impossible episode, season 2 episode 9, aired on September 14, 2011, marking a significant turning point for this Cerritos establishment.
