Restaurant Makeover

Kirsten and Jon are all guts, no glory. After both quitting lucrative jobs and selling their home, this couple took a huge leap , bought Bakerberry, and temporarily moved in with Kirsten's mom. They hoped to realize their romantic dream of running a chic European café and start turning a profit, but instead, Bakerberry fades into the background because it has zero personality. Although the location is great, the food is generic, and local urban sophisticates are turning up their noses and going elsewhere for lunch. The formerly high-rolling couple and their child have been living in the family basement for months now, and they're afraid the situation will become permanent if they don't see some immediate returns on their massive investment. - Tricon Films and Television 2008

Lou's lifelong passion for food is inspired by his mother's love of authentic Italian cuisine. After studying to become a chef, Lou recently bought an old restaurant that he intends to open and re-name "Il Papagallo" after his mother's favorite restaurant in Rome. Unfortunately, Lou got purchased the place without examining kitchen. Turns out it's an atrocious and unsanitary mess that needs a complete overhaul before he can even think of using it. To make matters worse, the dining room is dated and falling apart. Lou's mother has emptied her retirement savings to help him buy the place, and now the heat is on him to make sure the investment was worth it. - Tricon Films and Television 2008

Mighty Mike's is a sports bar with a lot of baggage. Owner Hassan disobeyed his strict Turkish father to follow his dream and open a restaurant, and now the run-down dive is sinking. To make matters worse, Hassan's father is returning from Turkey with a major illness, and Hassan may have nothing to show for his life's work by the time he arrives. Manager Kassandra has called for help. Her boss and his family are all she's got, and she desperately wants to help Hassan make his father proud. - Tricon Films and Television 2008

For over a quarter-century, Massimo's has proudly served some of the best pizza pie in town. Proudly manned by two charismatic brothers, this swinging trattoria enjoyed its heyday in the 80's, when the who's who from across the city would make the trip to congregate in THE place to be to see and be seen. Things aren't what they used to be. One of the infamous brothers has passed away, and the other let the place fall into dismal disrepair. These days, most people grab a slice and run from the unbearably run-down interior. New owner Tony wants to pay tribute his late-father, and restore his birthright to its former glory. - Tricon Films and Television 2008

Ali is a proud Somali refugee who comes from a family of successful restauranteurs. He left war-torn Mogadishu a decade ago, and arrived in Canada with dreams of carrying on the family tradition in his new country. He created Hamar Weyne a family-style spot serving good Somali fare, and hoped to attract his community in droves - but so far, all of Ali's best intentions have failed. Out of respect for Muslim tradition, he even tried to create private spaces for families to eat alone, but his flimsy fences were deemed unacceptable. His attempt at décor is a ridiculous Caribbean mural that has offended his fellow Somalis, who feel it misrepresents their culture, and all of his initial business has screeched to a halt. - Tricon Films and Television 2008

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 Granziano and his regulars have formed their own community – fighting and 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. The décor is dated, the paint is peeling, and the shoddy furniture, although familiar, isn't making any new fans. To top it off, Graziano has more friends than sales, and the restaurant is not serving enough food, or customers, to keep it afloat. - Tricon Films and Television 2008

A Riviera customer needs deep pockets. Forty-dollar entrées and white glove service are the name of the game here - unfortunately, the customers have been staying on shore. Owner Wesley didn't touch a thing when he bought the place, and the bland, dated '80s décor needs serious CPR. And although his food looks good on paper, nobody wants to pay five-star prices at a casual neighborhood spot. Tricon Films and Television 2008

Henry runs a small restaurant in Kensington Market, and was bursting with pride when his daughter Lilliane 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, Lilliane 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: he does ok -why fix what ain't broke? - Tricon Films and Television 2008

Sam and Rifca came to Canada over 25 years ago with nothing but their entrepreneurial spirit and hope for a better life. They focused all of their efforts on serving people in fast food restaurants, cafeterias and cafés. Years later, they finally 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. - Tricon Films and Television 2008

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. - Tricon Films and Television 2008

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 homestyle 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 homestyle 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. - Tricon Films and Television 2008

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. - Tricon Films and Television 2008

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. - Tricon Films and Television 2008