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Restaurant StartupAs the son of celebrity chef Lidia Bastianich, being a restaurateur is in Joe Bastianich's blood. He has opened a number of restaurants. Now he's using his expertise -- and cash -- to back new eateries. Joe and Texas-based chef Tim Love invest their money in concepts they believe have potential to succeed. In each episode two teams get a chance to pitch ideas to Joe and Tim, who choose which has the better concept. The selected one gets a tryout with three assets: keys to an L.A. establishment, 36 hours, and $7,500. The team uses them to test their dream in a pop-up restaurant, to devise a branding campaign, and to write a business plan -- under the scrutiny of a culinary consultant. Results of the 36-hour shot determine whether the entrepreneurs will get the backing.S2, EP9 "Small Markets, Big Dreams"A brother and sister team from New Jersey believe they have the skills to make their fine-dining concept soar; a husband and wife team hope to open the first gastropub in their part of northeastern Pennsylvania.
S2, EP10 "The Food of the Future"A high-end, chef- driven restaurant for the 1 percent; a quick- service restaurant that serves snacks, desserts and drinks to the masses.
S3, EP1 "Raising the Stakes"Two steakhouses, one in Queens, New York and one in Stockton, California, want to provide high-end food without pretension.
S3, EP2 "A Star is Born"Owners that have created an interactive culinary experience, and a Michelin-star chef who has staked his comeback on truffles try to dazzle the investors.
S3, EP3 "From the Ashes"An owner who lost everything in his divorce, including a restaurant, and an owner buried in debt from a hemp-centric restaurant try to get money from the investors.
S3, EP4 "Fast, Cheap and Out of the Box"Two teams looking to spin off fast-casual restaurants, one with sliders and one with South African flavors, look to impress the investors.
S3, EP5 "A Place in the Sun"One restaurant looking for more profit from opening a rooftop bar, and two brothers wanting to open a fourth location featuring small plates look for investor help.
S3, EP6 "Late-Night Munchies"Two teams with late-night snacks, one with a spin on the traditional eggroll and one with an old family rice ball recipe, look to impress the investors.
S2, EP5 "From the Streets"A food truck owned by newlyweds uses only handmade ingredients that showcase the owners Venezuelan roots; two childhood friends that have generated a huge social media following that has the entire city of Buffalo rooting for the colorful company.
S2, EP6 "Movin' Out"A married couple runs a restaurant with an international small plates menu in Las Vegas; a restaurant that serves slow-cooked meats with a heap of healthy options in a fast-casual setting.
S2, EP7 "The Ultimate Cockfight"A food truck hopes to stabilize their business by opening a brick-and-mortar location; two culinary teachers from Philadelphia look to transition from the classroom to a fast-casual takeout restaurant.
S2, EP8 "Pie Vs. Pie"A rock n' roll couple from Detroit wants to take their hand-crafted delights and turn them into a nationwide sensation; a company outgrows its tiny space within two years of opening.
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As the son of celebrity chef Lidia Bastianich, being a restaurateur is in Joe Bastianich's blood. He has opened a number of restaurants. Now he's using his expertise -- and cash -- to back new eateries. Joe and Texas-based chef Tim Love invest their money in concepts they believe have potential to succeed. In each episode two teams get a chance to pitch ideas to Joe and Tim, who choose which has the better concept. The selected one gets a tryout with three assets: keys to an L.A. establishment, 36 hours, and $7,500. The team uses them to test their dream in a pop-up restaurant, to devise a branding campaign, and to write a business plan -- under the scrutiny of a culinary consultant. Results of the 36-hour shot determine whether the entrepreneurs will get the backing.
Original Air Date: Jul 8, 2014
Genres: Home/CookingTV Series
Rating: TVPG
Playback: HD
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