Restaurant Startup

Restaurant Startup

Business & Finance3 SeasonsTVPG
Joe Bastianich, Tim Love, Antonia Lofaso
Two teams are selected to pitch their food ideas to investors and put their dreams to the test.
  • Exotic Eats, U.S. Currency
    Exotic Eats, U.S. Currency
    Episode 143 mins
    Joe Bastianich and Tim Love decide whether or not to invest in Kraken Congee in Seattle, Wash. or Ramy's Falafel Fusion in Portland, Ore.
  • A Truck Load of Money
    A Truck Load of Money
    Episode 243 mins
    Two women want to evolve their sexy Los Angeles burger food truck into something bigger that can be franchised; a San Francisco restaurant with a bacon themed menu.
  • Cold Cash For Warm Bread
    Cold Cash For Warm Bread
    Episode 343 mins
    A mother and daughter duo from Brooklyn, N.Y. want to reinvent the waffle cone with portable meals; a loveable pair of friends, from New Jersey want to turn their bakery concept into the next Starbucks.
  • Small Plate, Big Money
    Small Plate, Big Money
    Episode 443 mins
    A catering and farmer's market staple in the city; a Michelin-trained chef and his wife who want to transition their Mills & Co brand of high-quality charcuterie.
  • Pasta-bilities For Investment
    Pasta-bilities For Investment
    Episode 543 mins
    Two brothers who have a chickpea pasta concept called Banza; another team of brothers who are behind a pasta tasting-bar concept called Ravioli Revolution.
  • Sweet Investment
    Sweet Investment
    Episode 643 mins
    California natives have a hip idea for gourmet chocolates made with bacon; an engaged couple from Oakland, Calif. hope to sell their alcohol-infused marshmallows and brittle nationwide.
  • Comfort Food Cash-In
    Comfort Food Cash-In
    Episode 743 mins
    A pair of divas from Los Angeles claim to have the best mac 'n' cheese ever; a young couple burst onto the San Francisco food scene with made-to-order, hand-crafted doughnuts.
  • The Best Ingredient For Investment
    The Best Ingredient For Investment
    Episode 843 mins
    A chef and his wife create a successful snout-to-tail catering company; a small anchovy-themed pop-up is run by a recently divorced couple who want a more permanent location.

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