But building an American success story takes passion and drive.
In 1952, a broke harland Sanders drives across America.
Selling his revolutionary chicken-frying equipment.
Today, KFC pulls in $7 billion a year.
With over 5,200 restaurants in the United States.
In 1965, 17-year-old Fred Deluca borrows $1,000.
From a friend to open a sandwich shop.
Subway sandwiches now has over 30,000 franchises in the U.S.
In 1993, Steve Ells receives an $85,000 loan.
From his father and opens one of the first fast casual chains.
In America.
Today, chipotle Mexican grill.
Has over 1,000 locations and earns $1.5 billion.
In annual revenue.
Now in 2011, a new restaurant chain will open.
In three major cities across America.
Who has the next billion-dollar idea?
- My idea... - My concept...
- It's delicious. - Revolutionary.
- It's a win-win. - And I got it.
Everybody, sometime in their life,
has had a great idea for a restaurant.
We're gonna be rolling this bus across the country.
Looking for people who have the next great restaurant idea.
The search went from coast to coast,
meeting people from all walks of life.
I'm a wnba champion.
I have a pet waste removal business.
Looking for that one person.
Sitting on a billion-dollar concept.
Some of the ideas were exciting.
Classic American small bites and barbecue pit.
Grown-up grilled cheese sandwiches.
Indian-influenced restaurant.
And some were just plain frightening.
I want to combine gun stores and cafes.
There's gonna be, like, a lactation smoothie.
The Hooters chain. Just do peckers.
Four of the world's leading business experts.
And restaurateurs will put our money on the line.
To build America's next great restaurant,
headed by me, Bobby flay.
20 years ago, my dream of owning a restaurant came true.
Today, I have six high-end restaurants.
That gross millions of dollars a year.
I also have five fast casual restaurants.
Called Bobby's burger palace.
In 2001, I opened my first restaurant.
With a $40,000 loan.
I recently launched my own chain of restaurants.
Called Lorena Garcia cocina in Miami.
12 years ago, as a young culinary student,
I was flat broke in London.
Today, I have a multimillion-dollar company,
featuring four cookbooks and my own line of kitchen solutions.
17 years ago, I started the first chipotle.
And this is so exciting to be able to open three restaurants.
Across the country for someone who's deserving,
someone who has a passion for serving great food.
Each week, the contestants will work side by side.
With the investors to further develop their concepts.
They'll hire chefs, design a uniform,
operate their own food trucks,
and build their restaurants.
And each week, someone will go home.
I'm sorry. We will not be investing in your restaurant.
I know that I'm a good chef.
I'm gonna miss her so much.
The stakes couldn't be any higher.
This is terrible!
[Shouts]
Whoa. Whoa.
Fire.
On may 1st, 2011,
the winner will open their first three restaurants.
In Los Angeles, Minneapolis,
and New York City.
Pitching this concept to Bobby flay,
it's the opportunity of a lifetime.
It's a big deal to pitch myself to Steve ells.
I look up to him and respect him a lot.
And I just want him to see my drive and my ambition.
To want to be successful like him.
To be in business.
With all four of these people.
Is overwhelming. America's depending.
On us to choose the next great restaurant.
I'm telling you right now straight to your face,
you're this close to going home.
- We want cheese. - I want more.
Tell us why we should keep you here.
The search for America's next great restaurant.
From our nationwide search,
we chose the top 21 concepts.
To bring to Los Angeles.
Now they have to make the pitch of their lives.
Welcome, everybody,
to America's next great restaurant.
It's the ultimate dream.
For every one of you to open your own restaurant.
And for one of you,
that dream is gonna come true.
With an incredible prize...
Your very own chain of restaurants.
Opening in three of the most coveted locations.
Across America.
[Exclaims]
It's unimaginable.
How huge this prize is. Wow.
We're looking for the next fast casual restaurant.
It's not a $100-per-plate restaurant.
You have to offer quality ingredients.
And good food that everybody can afford to eat.
Let me introduce to you not just the judging panel.
But the investors.
To my right is Steve ells,
founder of chipotle Mexican grill.
I remember having to convince people.
What a great idea chipotle would be.
And I was standing in a place.
Not too different from where you're standing.
So you have an opportunity now.
To convince us that your idea.
Is the next great restaurant.
To my left is chef Lorena Garcia.
From Miami, Florida.
To me, it's about the love.
It's about the love, the passion,
and the commitment that you have to have.
In order to open a restaurant.
And to my far left is chef Curtis stone.
You're asking us to be a business partner.
So think about your passion, you'll listen to our comments,
and, by the end of it,
it's gonna be an incredible restaurant.
For one person.
And I'm Bobby flay, chef and restaurateur.
There are 21 of you.
Today, it will be up to us to narrow our search down.
To the top 10.
Half of us are not making it.
I want one of those spots.
Not all of you are chefs.
But you should be able to prepare.
At least one dish that's indicative.
Of your concept.
So head into the kitchen, which is complete.
With lg appliances,
and start your cooking.
Then, one at a time,
you'll pitch your restaurant concept,
and you'll give us a taste of your cuisine.
Good luck to all of you.
That's it. Now I got to bring my "a" game.
No excuses.
No room for error.
This is not a dress rehearsal.
- All right. - I'm not a chef.
I am an athlete and a personal trainer.
My concept is the sports wrap.
It is a healthy wrap.
The customers build on their own.
I was on the wnba's first ever championship team.
We got the ring.
Bam. [Laughs]
So get in the zone.
And give it your best shot.
My work involves life insurance and estate planning.
But my passion is to do a restaurant.
This is my signature dish right here.
These are grandma's traditional three-meat meatballs.
The best. One of the first memories I have.
Of my grandmother is watching her grinding the meat,
and I believe with every bit of my heart.
And soul that this idea is a winner,
and I can't wait to present it to them.
- Are you a serious chef? - Yes.
When someone's chopping super fast, I get nervous, you know?
Good. Bring it on.
I've been working as a private chef.
For a-list celebrities in L.A.
So my culinary experience will play to my advantage.
Giving up a career in technology sales.
That I'm pretty successful at.
To embark on this dream of opening.
The next great restaurant.
I feel great pride in the cuisine from Southern India.
So I wanted to make my restaurant.
Like the Indian chipotle.
My concept is called limbo.
It's all about choices.
Because I got two of everything...
A decadent entree and then a lighter version of that.
I absolutely do have what it takes to run.
A fast casual restaurant.
- Where are you from? - Detroit.
It's kind of tough in Detroit right now.
The economy's bad. It's hard to find jobs.
So I sell chicken and waffles.
My restaurant concept.
Is chicken wings and waffles.
I'm a one-man crew.
I want this bad,
'cause I don't want to have my daughters or my son.
Wondering what's ahead in life.
I want to go home and be able.
To tell my fiancee and tell my kids.
That, "hey, we're business owners."
You know. "We did it."
My concept's called bully's burgers and wings.
The key to this concept.
Is my secret sauce that I developed.
And sold all throughout the country.
Here you go. What is it?
Like barbecue? It's an all-purpose sauce.
Ooh, that's good. What are you making it with?
I can't tell you that. Should have been watching.
I already have three restaurants in Los Angeles.
Called big wangs, which is gourmet sports bar food.
Let's go. Here's big wangs.
Big wangs is established, and it has a little bit.
Of name recognition.
My wings are awesome. Everybody loves my wings.
I'm just basically trying to expand my business.
So everybody's doing wing ideas, huh?
Why, is there somebody else doing wings too?
Special sauce for wings.
That's 1 person out of 20.
He's doing wings. Black guy, of course.
That's what they do. Wings.
Joe's probably the biggest jerk
I've ever met in my life.
His words to people. Just his attitude.
I think that's gonna get him in a lot of trouble eventually.
Everybody loves wings.
Except for a couple... Except for my wife.
Well, she's weird.
I wouldn't say that, but...
I think Joe's a little overconfident.
And to a point where it could be offensive.
Nothing like garlic buffalo wing sauce.
Coming up...
The contestants pitch their restaurant concepts.
Before the investors.
Is it not a bit tired?
Who will be the first to get eliminated?
My stuff isn't the best.
Whoa. How many are they going.
To eliminate right away?
- 19 minutes. - It's a beautiful kitchen.
There's anolon pans,
and it's really exciting.
My restaurant concept name would be soupz.
And my inspiration probably comes from soups.
I haven't been in the restaurant industry,
but I do have lots of ideas.
I have a pet services business I started about five years ago.
Called the poo crew.
I wouldn't be here today.
If I didn't feel like I had a shot.
And you just got to go for it. [Giggles]
My restaurant concept is fixed calorie healthy fast food.
Right now I'm a lawyer.
And I like my job,
but I don't love my job,
so this opportunity could literally change my life.
My concept is trying to do.
Something new and different with tacos.
You know, a lamb Greek taco.
A chicken parmesan taco.
Whatever you're making, I can make it a taco.
I like mine better, but yours is good.
My concept is called wok.
My inspiration and my concept literally came to me in a dream.
I woke up, and I had the name, the slogan...
Stir-fry for the healthy heart.
- You think you're gonna win? - I'm very confident.
I don't think so.
Marisa doesn't look like she belongs in a kitchen.
That's gonna melt, Marisa.
That plastic over there, it's gonna melt.
- Here? - She looks like she belongs.
In a car with a driver.
Ten minutes.
You guys know how to put out a fire?
I know I'm gonna be in the final ten.
I'm just waiting to see who I get there with.
Five minutes.
Ow. [Blender running]
- Blue cheese? - Beautiful.
Okay, it's time for everybody to stop your cooking.
This is the moment of truth.
You'll be pitching your restaurant concept.
And, of course, the food that you cooked.
If you've got an "a" game, bring it.
Good luck, everybody.
The contestant that's gonna win America's next great restaurant.
Needs to show me that they're gonna throw themselves.
In front of a bus to get me to invest in it.
The concept has to be food that I want to eat regularly.
And at a price that's affordable.
I'm looking for a person who has a lot of endurance,
control under pressure.
Somebody that can represent their brand.
Food made all my dreams come true,
and I want to give that opportunity to someone else.
I want to bring somebody's dreams to life.
So, Sarah, whenever you are ready,
you may begin.
Okay, so what's good is a quick-service cafe,
offer organic and wholesome meals and snacks.
Um, sorry.
Relax.
- Just relax. - Okay.
Panic is completely setting over.
I'm so nervous because I know
I have a ton of information to get across.
Okay, so it's broken down into five main categories.
The first one is what's good today.
Chefs will utilize farmers' markets.
And local vendors to create meals.
The next category is what's good everyday.
Chicken salad, tuna salad, breakfast things,
yogurt parfaits with homemade granola and fresh fruit.
This also ties into our retail line of what's good baby.
The signature dish is Mac and cheese,
utilizing fruit and vegetable purees.
To increase the nutritional value.
It's a Mac and cheese cupcake.
Unfortunately, it actually has the same texture as a cupcake.
I was gonna say it has the same texture as the bag.
Honestly, this Mac and cheese is not so delicious.
It is important to have a head chef.
Who can really oversee... But wouldn't that be you?
- Yes. - Here you'll be the chef.
In charge of three restaurants.
With this massive menu.
There are perhaps a hundred different items on this menu...
Sandwiches and Mac and cheese and salads.
I mean, this was one thing you had to do.
I just think you're biting off.
Far too much than you can chew.
It's a lot.
I understand that. I mean...
I think it's gonna be unmanageable,
and unfortunately, I think it's doomed for failure.
Because it has so many moving parts.
This is a big opportunity.
To really bring your idea,
and I don't see you convincing us that,
you know, we are ready.
To put our money on the line,
you know, for your concept.
Unfortunately, we will not be investing in your restaurant.
I'm, like, completely shocked.
And did not see that coming at all.
I wouldn't put her in front of my restaurants.
For sure. There's no way.
- I don't think she has it. - No.
They didn't feel like it's something that they want.
To invest in.
Whoa, how ny people are they going to eliminate.
Right away?
You could hear the pin drop in that room.
[Sniffs]
You're gonna be okay.
I know that I'm a talented chef,
and I'll give blood, sweat, and tears to what I believe in,
so I'll keep fighting.
I grew up pretty shy.
Just because my voice, sometimes I wish I could just lower it.
A couple... A couple notches.
But, you know,
what can you do? [Giggles]
My concept is soupz.
Soupz is a made-to-order soup shop,
so we use all-natural ingredients,
and every soup is blended on the spot in minutes.
I like the idea of soup.
My signature soup was spicy vegetable mix.
I will be the first to admit.
That, you know,
my stuff isn't the best.
When a soup looks that bad,
it better taste good.
You know what it tasted like to me, Curtis?
If you took nacho cheese chips.
And pureed it.
With some water.
But I feel that with the help and advice...
- Oh, sh... - Of a chef, we could have.
An awesome combination.
I need wardrobe.
[Laughter]
Aimee, I'm from Miami.
I'm concerned about having a soup in hot weather.
What would you do with a concept like this?
You know, maybe the hot weather states.
Just wouldn't be a market.
New York and Chicago,
I mean, they have hot summers.
You can't go from having a turnover of $80 grand a week.
To $20 grand a week.
You'll go broke.
We do offer cold soups as well.
Unfortunately,
I don't think that we're gonna invest in your restaurant.
I'm sorry.
Thank you for your time.
I don't regret a thing.
I tried. That's what life's about.
You never know unless you try.
My heart is like... [Imitates fast heartbeat]
Because these investors know what they want,
and if they don't see it, you're going home.
Sports and fitness.
Have been a part of my life for most of my life.
So the concept I'm going to talk to you about today.
Is called the sports wrap.
It is a sport and fitness-themed restaurant.
That features healthy wraps with organic ingredients.
That customers build themselves.
You walk into the sports wrap and you will get high-fived.
You would see scoreboards, maybe a basketball court.
When your number comes up, you actually hear applause.
So people start to feel like they're stars in the place.
And I think more than anything you feel.
Like you want to take care of your body.
What I made for you today is called championship chicken.
Basically it's just a healthy wrap.
But you also get a fitness and wellness tip.
Ooh.
I love this. It's like a fortune cookie.
I like the way it's toasted.
The toasted bits add a nice flavor to the bread.
Why do you think that this is the new thing?
'Cause it's not new obviously. Right.
Is it not a bit tired?
No, I don't think it is actually.
According fast casual magazine,
chipotle did $1.5 billion in 2009 in wraps.
That's a lot of wraps.
You're rich.
[Laughs]
Consumers are asking for it.
Fran, I think you're a born leader.
And I think you've really thought this out well.
Good idea that needs work.
A great beginning point.
I'm in.
Congratulations, you are our first entry.
Into the final ten. Ow!
[Laughs]
Thank you very much.
Fran shows real leadership.
I sort of thought to myself,
"she can make anything happen."
Some people stand up, and it's like,
"everybody, follow me."
What I want to see.
Is great leadership,
because if you can't be a great leader.
And lead by example, then you can't really run this operation.
Aahh!
[Cheers and applause]
They told you right there?
I think that she's really terrific.
She has incredible energy.
I'd want to follow her.
Coming up...
Saucy balls is a home run.
And they'll have a waiter here for you...
I wasn't aware that fast casual restaurants.
Had waiters.
Does anybody have, like, a clamp?
I've worked on this concept.
For over three years now.
We got to get that cheese so it's nice and gooey.
Did you seriously just say the word gooey?
I did say gooey.
[Laughing] You're such a dork.
I'm sorry.
Oh, you're... Thanks, honey.
The fact that my wife and I are now expecting.
Makes this mean even more to me.
You know, before it was about just me,
but now it's about, you know, my wife.
And my future children.
- Hello, Eric. - Welcome, Eric.
I am here to tell you about meltworks,
a new fast casual restaurant specializing.
In what I call grown-up grilled cheese sandwiches.
One of our eight signature grilled cheese sandwiches.
Is a barbecued chicken grilled cheese sandwich.
We have a create-your-own menu, which customers can choose.
From breads, cheeses.
And how would this sandwich compare.
To the typical sandwich you would make at home?
Is ts better?
Instead of that grilled cheese sandwich.
That we all grew up with.
With the processed American cheese,
we're gonna use better ingredients.
Like freshly baked breads, imported cheeses,
meats and veggies, and other toppings.
What does this concept mean to you?
I've been working on it for three years.
For me, it's a personal passion.
I think that it's really.
About taking this vision that's been created.
And sharing it with people and getting it out there.
Because it's existed in my head for so long.
Thank you very much, Eric. We'll let you know.
Thank you. Thank you.
Okay. Thank you, everyone.
Appreciate it.
I thought the sandwich was good.
- Yeah. - I think.
It's a really good start. He was...
He was very well prepared,
and I think that it was a nice pitch.
I think there's a fundamental problem potentially.
With grilled cheese sandwiches and fast casual,
because they take a certain amount of time.
To get the cheese melted just right.
My problem with meltworks.
Is that I can make a grilled cheese sandwich,
and I can make a damn good one at home.
So why should I go out for it?
I'm not sure.
Eric, do you feel like you're gonna make it.
In the top ten? I'm a confident guy.
I think I got a shot.
I got a good shot.
Brianne, you've brought props.
I did.
I definitely think cafe creativi is America's.
Next great restaurant.
Just give me a minute.
My signature dish is basically a kebab slider.
It's traditional kebab meat made into a hamburger.
Do you think that this is gonna have an appeal.
For the American public?
It might not, but that's what I'm trying to change.
We need you to be 100% confident,
because we are seriously writing out checks here.
Right.
Nam nam is gonna be the first mainstream.
Fast casual vietnamese restaurant.
My fast casual concept is called pot belly...
America's favorite food served up in pot pies.
We have the chicken pot pie,
but why not have a cheeseburger pot pie.
Or a Philly cheese steak?
Show us how someone comes in and gets.
A quick meal. How does this work?
They'll have a waiter here for you, and if, you know...
I wasn't aware that fast casual restaurants had waiters.
Does anybody have, like, a clamp?
I just don't right now.
How many grams of fat are in one of these?
You don't need to worry about that.
Because it's such a small portion.
It's not something.
That people are gonna want to eat very often.
I don't think this is a relevant concept to America.
Anita... Faison...
Kevin and viet, unfortunately,
we will not be investing in your restaurant.
I'm sorry. Thank you.
- You ready? - I'm ready.
Thank you for being patient.
My idea is a creative, interactive food experience.
For children and their families.
Called cafe creativi.
I have a left-brain menu.
That's very practical and functional food.
And the right brain menu is more creative.
What's behind you?
I made this little mini bubble room.
For the contemporary museum.
Does it have something to do with the restaurant now?
Uh, no.
Well, thank you very much.
You obviously worked very hard on this.
- Sure. - But we will not be investing.
In your restaurant. I'm sorry.
Thank you.
I'm sitting there thinking, "why am I doing this?"
You know, have I lost my marbles?
[Sighing]
Some of them know so little about the restaurant business.
That I was a little bit shocked at how weak.
Some of their ideas were.
And I sat there and I thought to myself,
wow, is this the best.
That America's got to offer?
If I were to be sent home at this stage in the game,
it would feel like crap.
Ten of us are staying here.
It's got to be me.
Anytime?
Yeah, anytime.
Saucy balls will specialize.
In the ultimate comfort food and all-time favorite.
Meatballs and macaroni.
Everybody loves meatballs.
So this should work in any city across the country.
Saucy balls is a home run.
What are you serving today?
What I made today is grandma's meatballs.
- Right. - I love the ricotta cheese.
On the side.
- Yes. - It's a nice touch.
And I love the texture of the meatballs.
Really? Wow. That's amazing.
How did you come up with the name?
Every Sunday I make my sauce and my balls.
And my daughter... [Laughter]
Seven years... [Laughter]
By the way, you have balls for naming it this.
Just for the record. But my seven-year-old daughter.
Said, "hey, daddy,
"I know what you could name your restaurant...
Saucy balls."
I'm like, "that's it."
That, like, breathed life into this idea.
Why are you doing this?
Oh, man, this is the song in my heart.
If I die tomorrow without doing a restaurant,
I've not lived my life.
Joe, I can't believe I'm gonna say this,
but I love your balls.
[Laughs]
Joe, you're great.
I mean, Joe, I mean, great job.
I agree with the boys.
Definitely.
You will make it into the final ten.
Congratulations.
[Laughs] Thank you so much.
Can I leave before I start crying?
- [Laughs] - Definitely.
I feel great.
Can you see the goosebumps?
It's a simple, but well-thought-out idea.
That's what we're looking for. Exactly.
[Shouts]
I'm in! Yo, grandma!
I did it.
They love my balls.
[Applause]
This is the American dream.
It's our American dream.
Our restaurant is called hick's,
which is a classic American small bites and barbecue pit.
Our concept is to serve Southern-inspired comfort food.
Tapas-style.
Small plates really have not been done before.
In the fast casual environment.
This is a theme-based restaurant.
We're celebrating the American redneck.
Don't you worry that people might get offended?
It's definitely a concern.
But at the same time,
like, both of our backgrounds come from it,
and people, like, embrace that.
I want to get back to the food.
- Absolutely. - I want you to convince us.
Because the food has to be great.
Absolutely.
We made banana cream pie.
I would never think to serve banana chips on top of that.
The sort of textural difference that I like.
It's delicious.
I'm just curious. What is your relationship?
We're just really good friends.
- Have you guys dated? - Briefly.
- Is something going on there? - No, no, absolutely not.
We can keep talking about that if you want.
- [Laughs] - Well, guys,
I think it's a solid idea.
You won me with the banana cream pie,
so I want to see more.
What do you think? I'd like to see more.
I love it.
I want to eat a lot of these dishes.
We're actually gonna put you into the final ten.
- Thank you. - Awesome.
Thank you so much. Congratulations, guys.
Thank you. We won't let you down, guys.
No, we will not let you down.
Pretty much at that point, I blacked out.
And almost felt like I was gonna pass out,
cry, and throw up at the same time.
Like getting punched in the face really hard.
In a good way.
I think they'll be a strong team.
And I like the menu.
Small bites of barbecue.
Could not only be delicious, but I think.
That's the kind of concept.
That can really excite people.
One of the best things that we've tasted so far.
Hello.
All right, my concept... wok, stir-fry for the healthy heart.
You make your own, create-your-own stir-fry.
You go down the line. You want a carb, great.
No carbs today, fine.
Vegetables, sauce. So basically you can decide.
You can have a creamy, fatty pad thai.
Or you can have chicken and broccoli with sauce on the side.
You're gonna cook it to order, I presume?
But it's gonna be precooked.
I don't think that's gonna work.
Why?
You're recooking it, so you're gonna overcook it.
So it's gonna become quite dry.
Listen, I know there's things that need to be figured out,
and that's why I'm looking to you guys to work with.
I need mentoring in this.
That's a culinary adjustment.
Most of these people are not trained cooks or chefs.
And so it's hard for me to eliminate people.
Based on exactly what they gave me on a plate.
But Marisa has, I think, a good idea.
What is your background?
I'm a director of public relations and marketing.
For hotels, restaurants, and real estate.
Nobody's perfect in everything.
And I know who I need to work with.
To create the concept. Good attitude.
Well, we know that she'd be successful.
In the pr/marketing department. Definitely.
I mean, that's an important part of this.
- Very important. - Marisa,
you will make it into the final ten.
- Well done. - Thank you.
[Applause]
I'm surprised that somebody like Marisa gets in.
But I think she's set up for a big fall.
She'll be the first of the ten to go home.
I think my idea's great. And it's already working.
I'm doing this because hopefully I can make more money.
Apparently, they have a lot of money,
so I'm just gonna do what I do, dude.
My idea is lil' wangs.
Lil' wangs is basically the fast casual version.
Of a sports bar that I own in L.A. called big wangs.
Wings. Rotisserie chicken.
Sandwiches. Salads.
You know, you always get really concerned.
When you look down and think,
"I don't even know if I want to taste it."
I have a little bit of a problem trying to differentiate.
This concept with any other concept that is out there.
About chicken wings. Ours are good.
We're gonna cook them perfect.
Is this cooked perfect?
Yes.
The wings are straightforward.
Throw them in the fryer, eight minutes, boom, they're done.
If your wings are straightforward,
this concept can't work. Okay.
We want to make sure that we have something.
That is going to beat all the other chicken wing places.
And that they're gonna be jealous about it.
If this is your absolutely best,
I'm really concerned.
At this point, this isn't something.
That I want to put my money into.
You know, I don't think it's gonna make.
For the next great restaurant chain.
- Okay. - I'm sorry.
Thank you for your time.
I'm kicking myself, because they're obviously.
Looking for something different.
Mine was straightforward.
I was looking at it from a business standpoint.
I should have said, "[Bleep], [Bleep], [Bleep]."
Done. Adios, guys.
I'm not surprised Joe's going home.
I'm not trying to talk bad about the guy, but he was a jerk.
So he's out of the picture,
and it's a competitor I don't have to deal with.
My name is jamawn woods, and my concept.
Is w3's,
which stands for woods, wings, and waffles.
I've never eaten waffles and chicken together.
What a combination.
I do like the food.
I think that there's definitely a germ.
Of an idea here.
You could really expand upon it.
If we thought to ourselves, you know what,
we like your idea, but we'd like to play with it.
A little bit, would you be okay with that?
I look at you guys as a coach.
I'm doing things on the football field,
my coach corrects, so I will take your advice.
Of course, and why wouldn't?
You're not gonna tackle anybody, though, right?
It depends. If I have to.
[Laughter] If I have to, I have to.
What does it mean to you if you get this restaurant?
A couple of years ago, I experienced a loss of a job.
Due to the automotive industry.
And I vowed to myself right then
I would never, ever have to go home.
And tell my kids again I lost my job.
If you guys invest in me,
nothing can stop me. I like it.
You have to put him in the top ten.
Jamawn, you just made it to the top ten.
Now that I really... I'm shocked.
- We expect a lot from you. - Yes.
A lot. I want to see that grow.
- Congratulations. - Thank you. Thank you.
Thank you.
[Cheers and applause]
I absolutely love this guy.
I feel good as hell.
[Cheers and applause]
- Coming up... - Burgers and wings.
It's a taco bar.
There's only five spots left.
Who will make it into the top ten?
I feel really confident with myself.
I've been doing this for a long time,
and I have way more experience than everyone.
- Hi, Jason. - Hey, guys. How are you?
What I wanted to do is combine two things I love,
which are burgers and wings.
Basically, this is my concept.
It's called bully's burgers and wings.
It's crispy fried chicken wings.
In a set and spicy sauce.
I won a wing competition with it last year.
I'm fiercely proud of my heritage and my cuisine.
From the Southern part of India.
So I said, "I can make it more accessible.
To American palates by making it lighteand healthier."
My concept is called hard n' soft.
It's a taco bar.
It's 75 different types of tacos.
Today I did an orange chicken taco,
a jalapeno crab cake taco, and then also a hot wing taco.
So basically it's not really a Mexican concept.
It's not Mexican at all. It's... I would say fusion.
Let me introduce you to compleat.
The whole concept is a fast casual restaurant.
That provides an entree, at least one side,
and a dessert or a snack within fixed calorie ranges.
Who would your customer be?
I guess I'm thinking busy professionals.
Who just want to eat healthily and don't have the time.
Or the diet knowledge to think that hard.
About every single thing they're putting into their mouth.
I'm all about health food and having that choice,
and I like you a lot.
The wings are fine. I've eaten three.
But, you know, if you're gonna do burgers and wings.
And this is your one platform to show us,
I'm a little bit surprised with what you've served us.
Okay. Sure.
Why should we give you our money?
I've worked in restaurants most of my life.
These are my places.
That was my first joint right there.
Do you still own all these restaurants?
I own all four of these.
And why do you need another one?
What is your signature dish here?
You're eating a spicy green bean with toasted coconut.
It's delicious. It has great spice to it.
It's a very healthy idea.
Yes.
Now, would you be serving meats?
I'm leaning heavily.
Towards being all vegetarian.
What percentage of America is vegetarian?
I think you're looking at 15% maybe.
It would worry me to invest in a concept.
That appeals to 15% of the population.
Yes.
No, absolutely.
You need to offer a little bit more variety.
Possibly. I mean, I undet...
We have to know,
will there be meat on your menu or not?
Yes.
10 to 15%. Okay.
- I like that. - But the answer is yes.
I'm very concerned about the menu, though.
You've got dozens of ingredients and combinations.
Would you be willing to simplify your menu,
or are you just stuck on it?
No, I'm not stuck on it.
I mean, I've run restaurants,
and I've worked for about seven restaurants.
And one of the things that I've learned.
In this industry is, I mean, you've got to appeal.
To the people that are spending the money.
Well, thank you very much.
I really enjoyed what I ate today.
I think focusing.
On just great food first.
That also happens to be healthy,
I think you could have a winner on your hands.
Stephanie, congratulations.
You are one of the final ten.
Okay.
- Good job. - Thank you, girl.
I'd like to know how many more people in the United States.
Will be eating vegetables once this becomes a major brand,
'cause this is delicious stuff, and it's very healthy.
This will offer a true alternative.
To the fast casual environment.
And I want you to be a part of that with me.
Let's do it.
Congratulations. You are one of the final ten.
I really got a sense of the vibe.
Not what I would be attracted to,
but I think there's probably a market for it.
There is always a position.
To improve the menu. That's what we're here for,
I guess.
Alex, I'm happy to tell you.
You have made it to the top ten.
Okay.
Jason, I'm not convinced, though,
we need another burger-wing place.
Thank you very much, Jason.
We'll let you know. Thank you.
The concept is not a new, exciting concept,
but Jason could bring something special,
and that is, I think, a leadership quality.
I haven't tasted the burgers yet.
It could be an important element here.
Bobby, what if we have him make a burger and you love it?
Then he's gonna be under serious consideration,
you know, as far as I'm concerned.
There's just two spots left.
My adrenaline is pumping to the point.
That, if someone was trapped under a car,
I could probably lift the car and pull them out.
It's the most important two minutes.
Of my life.
I'm here to talk to you.
About limbo, a sublime diner,
and the whole idea is it's like heaven and hell.
Collide.
You know, you walk into a restaurant,
and you want to be good or you want to be bad.
You don't know.
The whole point is to have healthy choices.
Or some devilish choices or mix it up.
The signature dish today, we have pulled braised pork,
which is on the devil side, and on the angel side.
Is a braised bison Chuck roast.
Why is the bison good and the pork bad?
Pork has about 800 calories.
The bison has about 400 calories.
I love your concept.
Because sometimes you feel like being devilish.
And sometimes you feel like being a bit healthier.
I still want to have 100% flavor.
And 50% less calories at times.
Are you in the restaurant business now?
No, but my mother owned a fast food drive-in restaurant,
and I've been in it all my life.
I had my first concession stand when I was five.
So I've always had... So did you... did you.
Work in the restaurant as a kid?
Oh, are you kidding me? Did I have a choice?
Like a good Italian girl, I paid attention to my mom.
- What do you guys think? - I'm infectiously enthusiastic.
- I'm in. - All right.
Sandy,
congratulations, you've made it.
To the top ten.
Thank you.
When I heard those words,
it knocked the wind out of me.
[Cheers and applause]
And now it's on.
I have to dig in as hard as I can.
To stay here.
Piece of cake.
We filled nine out of the ten spots,
and we have Eric and Jason left, who are on the fence.
So I would say, let's bring them out.
And see if we sort of light a spark in one of them.
Let's go for it.
Coming up...
We are willing to give a second chance.
Two concepts remain to fight for the final spot.
We called you out because it's only the two of you.
Competing for the final spot in the top ten.
Eric, we're concerned about the ability.
To serve these grilled cheese sandwiches quick enough.
- Okay. - So, Eric,
we'd like you to go back to the kitchen,
take a 15-minute period, and show us.
How many grilled cheese sandwiches you can produce.
All right.
I'm surprid and scared.
I know that I have a really tough task ahead of me.
Jason, wings and burgers.
I would like to see your burger. Okay.
This burger is gonna tell a lot to us.
Thank you very muc.
How you doing down there, buddy?
Trying to move fast.
This is an extremely important burger that I'm cooking.
It's got to be perfect, or I might go home.
Hey, Eric. How many did you make so far?
I've prepped 32.
Eric's in over his head.
I know what I'm doing. I don't think they're gonna want.
To waste tir money on someone tt doesn't.
- Hi, Jason. How are you doing? - Pretty good.
So what you guys are gonna get.
Is 100% Angus Chuck.
Enjoy. I tried my best.
I'm not a chef, but I hope you enjoy it.
- Thanks so much. - Sorry about the sweat.
- That's all right. - Thank you.
All right, Eric, your time is up.
- All right. - Let's give a count.
25, 26, 27, 28, 29. I got 29.
I think you did a really good job.
- Oh, thank you. - That looks good.
Still nice and melted.
All right, Eric, you can go back to the business center.
All right, cool. Thank you.
We have a very tough decision here.
When we reach into our pockets and start write the checks,
who do we want to invest in?
Eric's grilled cheese sandwiches certainly weren't,
I don't think, better than most people could make at home.
But he reacted really well to the pressure.
And I think he did a pretty good job of proving to us.
That it's a format that he's thought through.
I'm a very big fan of grilled cheese,
and I think it could work.
I think he can carry the business aspect of it.
Which is important too.
Do we have enough burgers and wings?
Is there room for another one?
- Of course there is. - Is it good enough?
Got a great work ethic.
He's a bit of a proven performer.
But I just don't know what's so special.
About his burger. It was very good.
Burger concepts work.
I have a burger concept. You know, people crave burge.
Well, I think we probably have a decision.
To fill the final ten.
I'm confident.
- Yu. - I think so.
Eric, Jason,
to my right are the top nine finalists,
leaving only one spot left in the top ten.
I'm feeling very confident right now.
I came here with one goal in mind.
I expect to win.
Going home after coming so far.
Would just be terrible.
And I mean, this could be my last chance.
And I've got to make it happen.
Jason...
We will not be investing in your restaurant.
Eric, you've made it to the top ten.
Congratulations.
- Thank you. - Sorry.
I think Bobby flay's a little scared,
and he didn't want me to hone in on his territory.
I've got no problem with that.
I'll open one up next to him.
Trust me.
I never expected to go home.
Before the top ten, and now I'm turning my focus.
To the rest of the competition almost immediately.
Congratulations, everybody. You have all made it.
You are the top ten.
In just nine weeks,
one of you will be crowned the winner.
And will open the first three restaurants.
In a national chain in three.
Of the most coveted locations across America.
Take a look around you.
[Exclamations]
- W3's, baby. - Ow!
This is the closest I've ever been to my dream.
Living the dream. Living the dream.
It's a very emotional experience.
All of the investors feel like these are.
Very special restaurants, that we're really a part of this.
Yeah, it's awesome, isn't it?
This is the good part. I'm gonna cry.
We've got ten solid restaurant ideas.
But I think it's gonna take a whole lot of work.
And we're gonna see this massive transformation.
From the day they meet us.
To the day that a restaurant opens.
Sync and corrected by Mlmlte www.addic7ed.com