Two Miami chefs known for both their food and their fiery personalities vie for investment help.
Two teams that have found their dream location need money from the investors to sign their lease.
Chefs looking to make a name with a taste of Spain, and two friends trying to capitalize on an up-and-coming Manhattan neighborhood try to cash in with the investors.
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.
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.
Two teams looking to spin off fast-casual restaurants, one with sliders and one with South African flavors, look to impress the investors.
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.
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.
Two steakhouses, one in Queens, New York and one in Stockton, California, want to provide high-end food without pretension.
A high-end, chef- driven restaurant for the 1 percent; a quick- service restaurant that serves snacks, desserts and drinks to the masses.
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.
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.
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.
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.
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.
A Los Angeles deli where everything on the menu is roasted to perfection including their signature sliders; a popular chef-driven breakfast café owned by an ex-stockbroker turned restaurateur.
An edgy Moroccan food catering company with dreams of conquering Manhattan; the funky creation of two sisters who think they make the best plant-based hot dog on the planet.
The owner of an Atlanta food truck loses money in a Ponzi scheme; a chef that was forced to shutter his popular restaurant in order to pay for a lengthy custody battle.
Bastianich and Love look to the East for delicious flavors and high profits; two young women impress the high-tech denizens of San Francisco at Rice Paper Scissors; the Lone Wolf food truck has a new American spin on classic Vietnamese banh mi.
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.
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.
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.
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.
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.
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.
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.
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.