A restaurant expert sends tough online contributors undercover to help struggling restaurants identify food and service issues. Then, the expert implements solutions to get the distressed restaurants back on track.

A family is torn apart by their failing restaurant -- and their conflicting views about how to save it. Rocco DiSpirito tries to save the day by dividing the entire restaurant space in half and putting two concepts to the test.

Renowned cake maestro Kerry Vincent answers the desperate call of bakery owners in over their heads. Kerry gives each menu and place a makeover, plus transforms the families who have kept these businesses open.

A restaurant broker guides prospective eatery buyers through the process of opening a food business.

An unexpected visit from a health inspector can shut down a food business instantly and permanently if they aren't up to code. Ben Vaughn is here to clean up restaurants that have all sorts of violations, helping them pass inspection and stay in business.

Store security experts steal from food businesses ... all in the service of showing the owner where the security flaws are. Ultimately, they are making food businesses stronger, one heist at a time.

When a restaurant owner suspects employees of not doing their jobs -- whether it be stealing, lying  or mistreating customers  -- they call in the Mystery Diners to find out what's really going on when the boss isn't around.

John Green knows bars. As a top-level consultant, he's designed, staffed and launched some of the most prestigious bars and nightclubs in the world. This expert helps bars that are "on the rocks" get back into the black.

Willie Degel is known for running a tight ship at his restaurants. His secret: cameras canvassing every inch of his restaurant, allowing him to keep a close eye on his floor, staff and patrons. Restaurant Stakeout follows as Willie takes his practices to troubled restaurateurs lo

Turning around a failing restaurant is a daunting challenge under the best of circumstances. Attempting to do it in just two days with only $10,000 may be impossible. But Chef Robert Irvine is ready to take on the challenge.