Restaurant Startup

Season 1

2014 · 8 episodes · 5h 44m in all

Episodes

1. 1

   1. Exotic Eats, U.S. Currency

   8 Jul 2014 · 43 min

   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.

2. 2

   2. A Truck Load of Money

   15 Jul 2014 · 43 min

   Food trucks are featured, including Baby's Badass Burgers in Los Angeles; and Bacon Bacon in San Francisco, which features a bacon-theme menu.

3. 3

   3. Cold Cash for Warm Bread

   22 Jul 2014 · 43 min

   Baked goods are featured. Included: a mother-and-daughter team from Brooklyn who want to open a quick-serve waffle-cone restaurant in Manhattan; and friends from New Jersey who came up with the idea of an upscale bread company.

4. 4

   4. Small Plate, Big Money

   29 Jul 2014 · 43 min

   Two fledgling "small plate" businesses from Los Angeles are featured. Included: a catering company run by two best friends; and a husband-and wife team who want to grow their charcuterie business.

5. 5

   5. Pasta-Bilities for Investment

   5 Aug 2014 · 43 min

   Two pasta companies compete for financial assistance, including a gluten-free-pasta concept that uses chickpeas as a main ingredient; and a ravioli tasting bar featuring unusual flavor combinations.

6. 6

   6. Sweet Investment

   12 Aug 2014 · 43 min

   California natives have a idea of infusing bacon and chocolate. A couple from Oakland hope to sell alcohol infused marshmallows.

7. 7

   7. Comfort Food Cash-in

   19 Aug 2014 · 43 min

   Joe Bastianich and Tim Love hear a pitch from Mac-o-licious, a pair of divas from Los Angeles who claim to have the best Mac ‘n’ Cheese. By adding artisanal cheeses and high-end ingredients, they hope to get a shot at creating their dream restaurant. Next up is a pitch from a young couple who burst onto the San Francisco food scene with Bespoke Donuts, a made-to-order, hand-crafted doughnut restaurant offering both sweet and savory choices.

8. 8

   8. The Best Ingredient for Investment

   26 Aug 2014 · 43 min

   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.