Restaurant Startup

New York native and culinary giant, Joe Bastianich, and Texan, Tim Love, ruler of a western food empire, are looking at businesses that represent the rising popularity of ethnic comfort foods. They hear two impassioned pitches -first three line cooks, based in Seattle, who take the humble rice porridge called congee, popular all over Asia, and adapt it to American tastes.

Culinary superstars Joe Bastianich and Tim Love are fascinated by the ever-growing success of Food Trucks. But can one of these successful concepts translate into a brick and mortar restaurant? First, they hear from Baby's Badass Burgers, owned by two women with lots of experience in the Los Angles food world, who want to evolve their sexy burger food truck into something bigger and stable.

In this episode, first, they hear a pitch from a mother and daughter duo from Brooklyn, New York, Kones by K-who want to reinvent the waffle cone with sweet and savoury options and open a quick-serve restaurant in Manhattan. Then they listen to a pitch from the loveable pair of friends, from New Jersey, who are behind Knead.

Small Plate concepts are taking Los Angeles by storm. Joe Bastianich, and Tim Love, who are always looking for their next investment opportunity, are excited to hear from two Los Angeles based businesses hoping to make their stamp in this world. First up is a pair of best friends who have created a following with their, sometimes bizarre, but always delicious dumplings.

This week, restaurateurs Joe Bastianich and Tim Love, are interested in getting into the six billion dollar pasta market. They hear two very different pitches in this world. First, two brothers, who have a chickpea pasta concept calledBanza -it's both high in nutrients and gluten-free which could make it huge.

Candy shop concepts are the rage in America but how many specialized candy shops can the market take? This week, Joe Bastianich and Tim Love are pitched two exciting and unique concepts. First, they hear from two Costa Mesa, California natives, who have a hip and sexy idea for gourmet chocolates made with bacon, they call it Sticky Pig.

Comfort food is an American favourite. But the latest craze is up-scaling comfort food -adding culinary touches to make it gourmet! This week, Joe Bastianich and Tim Love hear a pitch from a pair of divas from Santa Monica, California, who claims to have the best Mac 'n' Cheese they'll ever experience.

This week the judges hear pitches from The Whole Beast, a snout to the tail catering company, created by a chef and his wife, looking to move into a brick and mortar restaurant setting with a menu that features a different animal every dayThe second pitch comes from Bon Chovie-a small anchovy themed pop up, run by a couple, recently divorced, who want a more permanent location.