Season 21

Robert Irvine heads to Smith's Soul Food Bistro in Gastonia, NC, where owner Cheryl is an ex-basketball coach on a mission to help kids in her community. Robert must teach Cheryl to run her restaurant with the same discipline she learned on the court.

Robert Irvine visits Brunswick, GA, where two best friends have no idea how to run their restaurant, Moondoggy's Pizza. With their friendship and restaurant on the line, he teaches them how to build a better culture among their staff.

Chef Robert Irvine travels to Forks and Flavors in Kennesaw, GA, to meet up with married co-owners David and Darnell. Executive Chef David struggles to run his kitchen under the shadow of Darnell's big personality and need to be right about everything.

Robert Irvine treks to Sylacauga, AL, to visit Giovanni's Italian Restaurant. Grieving owner Chrissy is struggling to keep her family's restaurant going after the sudden death of her sister, and Robert must help her rediscover her passion.

In Stone Mountain, GA, Robert Irvine visits the failing Sweet Potato Cafe, which is destroying its owners' finances and their 25-year marriage. He must help them balance responsibilities and rekindle their passion for the business.

Robert Irvine travels to Madison, Fla., where Grumpy's Diner owner Jessica is struggling to keep the business afloat. She wants to pass the business down to her son, Justin, but he lacks the self-confidence and vision to lead the diner into the future. Robert must get Justin to believe in himself and prove to his mom that he's ready to take over the business, or Grumpy's may not survive.

The Barreiros run Amistad Grill in Homestead, Fla., as a family, but the stress within the business is tearing them apart. Owner Omar is a family man, but his trust issues cause him to constantly scold his wife and daughter in the restaurant. Robert Irvine must teach Omar to slow down, listen to his family, and cook with love and care, or their livelihood will be lost.

In Granada, Miss., the owner of the failing 333 Restaurant, Allyson, is busy teaching art full-time but still forces the restaurant's manager to contact her before making any decision, big or small. Left without a leader, the chaotic restaurant is just months from shutting its doors. Since Allyson won't give up teaching, Robert Irvine must convince her that trusting and empowering her staff is the only way she can save her restaurant.

Robert Irvine heads to Shreveport, La., to meet Mavice, the owner of her father's legacy restaurant, Eddie's. The seafood spot is best known for its famous stuffed shrimp, but neither the signature dish nor the restaurant are what they used to be. Mavice's stubborn refusal to adapt is running the food, finances and family into the ground. Robert must convince Mavice to make the changes necessary to save her family's legacy and their livelihood.

Robert Irvine travels to Texas Cowboy BBQ in Abilene, Texas, where he meets George and Taylor, co-owners with a marriage and a restaurant on the rocks. Taylor wants to be a bigger part of the restaurant, but George is closed off, angry and unable to accept help. Robert must get George to confront his painful past, open his heart and accept his wife's help in order to save their business and marriage.

Robert Irvine visits Steak-N-Stuff, a family-run restaurant in Cottonwood, Ariz., where co-owners Mark and Susie are struggling to keep the place alive. Mark's son, Blake, wants more responsibility, but Mark is determined to do everything himself, even if it takes a serious toll on his already compromised health. It's up to Robert to unravel the truth behind this failing restaurant and help this family get back on track.

Robert Irvine heads to Boulder City, Nev., to help struggling pizza restaurant Vinny's Little Italy. Owner Vinny is stuck in his ways, refuses to listen to his family or staff, and is on the brink of losing everything. Robert must drag Vinny into the 21st century in order to save this restaurant from becoming a thing of the past.

Robert Irvine visits Greg's BBQ, a family restaurant in Belen, N.M., that's run by an ex-Marine who can't stop micromanaging his son who works alongside him. Owner Greg suffers from several health conditions and years of untreated stress, which is hurting the restaurant and putting his life in danger. Robert must teach Greg to trust his son, step back from the kitchen and start valuing his own health, before it kills him.

Robert Irvine ventures to a small town in Wyoming, where the owner is struggling to balance his staff, customers and family.