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Restaurant Startup
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.
S1, EP3 "Cold Cash For Warm Bread"
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.
S1, EP4 "Small Plate, Big Money"
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.
S1, EP1 "Exotic Eats, U.S. Currency"
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.
S1, EP2 "A Truck Load of Money"
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.
