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CNBC Announces Updates Listings for RESTAURANT STARTUP
|Scoop: RESTAURANT STARTUP on CNBC - Tuesday, January 13, 2015|
December 18, 2014
|Competitors Revealed for Season 2 of CNBC's RESTAURANT STARTUP|
December 17, 2014
|CNBC to Premiere Season Two of RESTAURANT STARTUP, 1/13|
October 31, 2014
|CNBC to Premiere Second Season of RESTAURANT STARTUP, 1/13|
October 29, 2014
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Below, check out the updated listings for "RESTAURANT STARTUP" ON CNBC
(Tuesdays at 10:00 p.m. and 1:00 a.m. ET)
All programming subject to change.
"Restaurant Startup" is on a quest to discover, invest in and launch America's next great culinary concepts. Restaurateur and TV personality Joe Bastianich and chef and restaurant operator, Tim Love, vie against each other to invest their own money in food concepts they believe will make them millions. Each week, two teams pitch our investors, Bastianich and Love, for a shot at launching a temporary version of their great concept for a restaurant or a specialty food shop. The chosen team is given the keys to a working restaurant on Melrose Avenue in Los Angeles. They get 36 hours and $7,500 to put their dream to the test and launch a pop-up restaurant; come up with a branding campaign; and write a business plan. Under the watchful eye of Joe and Tim's culinary consultant, Waylynn Lucas, the aspiring food moguls open their doors, serve their food and test their concept on the public. At the end of the process, our two investors will decide whether or not they will put their own money on the line to make someone's dream come true and, hopefully, make big money for themselves.
08/05/14: Restaurant Startup #105- Pasta-bilities for Investment
This week, restaurateurs and investors Joe Bastianich and Tim Love are interested in getting into the six billion dollar pasta market and are presented with a couple of compelling pitches: two brothers, who have a chickpea pasta concept called Banza - it's both high in nutrients and gluten free which could make it huge; and another team of brothers, who are behind a pasta tasting-bar concept called Ravioli Revolution, where they plan to sell ravioli stuffed full of their innovative flavor combinations. Will either team get financial backing from Joe or Tim?
08/12/14: Restaurant Startup #106 - Sweet Investment
Candy shop concepts are the rage in America but how many specialized candy shops can the market take? This week, restaurateurs and investors Joe Bastianich and Tim Love are pitched two exciting and unique concepts: The Sticky Pig, two Costa Mesa, California natives, who have a hip and sexy idea for gourmet chocolates made with bacon; and Sugar Knife, owned by an engaged couple from Oakland, California who hopes to sell their alcohol infused marshmallows and brittle nationwide. Will Joe or Tim be impressed enough to make an investment?
08/19/14: Restaurant Startup #107 - Comfort Food Cash-in
Comfort food is an American favorite. But the latest craze is up-scaling comfort food - adding culinary touches to make it gourmet! This week, restaurateurs and investors Joe Bastianich and Tim Love hear a pitch from Mac-o-licious, a pair of divas from Los Angeles, California, who claim to have the best Mac 'n' Cheese ever. By adding artisanal cheeses and high-end ingredients, and even singing a song, 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. Will either team be able to cut a deal with one of our investors?
08/26/14: Restaurant Startup #108 - The Best Ingredient for Investment
Restaurateurs and investors Joe Bastianich and Tim Love are looking into single ingredient restaurant concepts this week. They hear pitches from The Whole Beast, a successful snout to tail catering company, created by a chef and his wife, looking to move into a brick and mortar restaurant. The second pitch comes from Bon Chovie - a small anchovy themed pop up, run by a couple, recently divorced, who want a more permanent location. Bon Chovie's concept of a rock 'n' roll, maritime mash-up restaurant has had a strong draw from younger crowds at local farmers markets and food fairs. Which concept has better profit potential and will it be enough to make a deal with one of our investors?