The show follows restaurateur/TV personality Joe Bastianich and chef/restaurateur Tim Love as they look to invest their own money in restaurant concepts they believe could make them millions.
Each week, two teams are invited to pitch their restaurant ideas to the investors. The team whose idea is chosen is given the keys to a working restaurant in Los Angeles. They get 36 hours and $7,500 to put their concept to the test and create a business plan; come up with a branding campaign; and launch their dream restaurant.
The aspiring food moguls open their doors, serve their food, and test their concept on the public. Based on the reaction from the diners, the quality of the branding, and the viability of the business plan, the judges decide whether or not they will put their money on the line to back the idea for the long run.
“Restaurant start-up was a great experience for us,” Chris Bjorling, owner of The Copper Hen, said in a press release. “We learned a lot from established restaurateurs. The biggest thing we learned was how to create a restaurant that appealed to guests from start to finish.”
The Copper Hen is a farm-to-table cakery and kitchen located on Eat Street in Minneapolis. Their scratch-made, locally sourced food has been a hit since they opened their doors in summer 2014. And after making their national TV debut, it’s likely the already hard-to-snag tables will be even more elusive.