Original subtitles

FLORENCE: Previously on "The Great Food Truck Race"...

Welcome to "The Great Food Truck Race"!

...seven teams of brand-new food-truck operators...

This is our corner. You guys need to moooove!

...kicked off the ultimate Wild-West adventure...

-So we are open for business. -Whoo!

FLORENCE: ...and began their fight for the grand prize...

$50,000!

...in Los Angeles.

I think it'd be a really good idea

if we went to Hollywood Boulevard.

Some trucks got off to a hot start.

We just made $40!

FLORENCE: But by the end of the weekend,

for most of the teams,

selling in the City of Angels was anything but heavenly.

It's only $5. It would mean the world to me.

In the end, it came down to...

Sassy and Chops', your teams are on the bubble,

But it was Sassy Soul who had to turn in their keys...

Thank you very much. Thank you.

...and take the long, lonely road home.

This was a great experience.

FLORENCE: Tonight, the six remaining teams

try their luck in Sin City -- Las Vegas, Nevada.

We're in Vegas, baby.

Which team will hit it big, and which team will bust?

Find out right now on

"The Great Food Truck Race: Wild West."

Food-truck road trip!

♪♪

MARLEY: I'm really proud of us getting first place

in the last competition.

Yeah. I think our food looked the best,

and it probably tasted the best.

CHELSEA: We are on our way to Vegas.

It's kind of like desert land, just mountain ranges,

and it's really beautiful.

There's a lot of pressure for us to stay on top,

and also, I think Michelle is probably feeling

a lot of pressure because we're in her hometown.

MICHELLE: I grew up in Las Vegas.

I lived here for about 14 years.

Our strategy going into this

is to contact my family and friends to buy our food.

There's definitely more pressure,

but hopefully things go well

and we'll start getting a line outside.

-Take a look at this, Christine. -Oh, boy.

It's so different from New England.

And who knew the Wild West was gonna take us to Las Vegas.

We know Vegas, so we know where the action is.

We know The Strip fairly well.Right.

So the three of us have that advantage.Right.

I think there'll be a lot of foot traffic everywhere.

This isn't gonna be like Los Angeles.

Vegas, here we come, baby!

-Dude. -What?

Look. Oh, my God!

-Vegas... -Yeah, baby!

KEVIN: Oh, my God. We're in Vegas!

We're in Vegas, baby.

CHRISTINE: I hope they're ready for us, Ed.

Food-truck teams, I'm glad you guys made it in one piece.

Welcome to Las Vegas!

[ Cheers and applause ]

Las Vegas is obviously the premier destination

for nightlife, entertainment, and world-class dining,

and one of the most popular items on any menu

here in Las Vegas is seafood.

Hundreds of thousands of pounds of fresh seafood

are flown into Las Vegas every single day,

and I've had some fresh shrimp flown in

for you guys just this morning.

So you guys have a product here that's gonna move

if you play your cards right.

EDDIE: Shrimp goes right into our theme.

KEVIN: When we see a table full of shrimp,

it's right in our wheelhouse.

People think New England, they think fresh seafood.

It's gonna fit perfectly with what we're gonna do.Absolutely.

I want you guys to create

a very specific, original shrimp dish

that you're gonna be selling here on Fremont Street.

Now, when I say, "Go,"

you each will grab 15 pounds of shrimp

and anything from the pantry here

that you'll need to make your signature dish.

The team with the highest sales will win the challenge

and receive an advantage --

a prime selling spot for tomorrow's competition.

Now, before we get started,

I want to get serious here for a moment.

Back in L.A., your sales --

they were less than stellar, and you know that.

I've got a plan to help you out, but we'll get to that later.

Now for the challenge, and, teams, just so you know,

you'll have four hours to sell here on Fremont Street.

All right, guys. On the count of three,

I want a beautiful, delicious dish

for all these fun people in Las Vegas.

You guys ready to do it? -Yes!

One, two, three. Let's go!

♪♪

Get some lemons. We need lemons.

DONNA: When I look at the ingredients,

I spot Italian spices, basil, and some good-looking bread.

I'm gonna cook Italian food.

There's a colander up there. Start cleaning the shrimp.

All right. We're cooking shrimp scampi right now.

It's Italian, and it shouldn't take too long

once we get the shrimp done.

CJ: I'm peeling like my life depends on it.

DANNI: Your life does depend on this.

These guys get to peeling

'cause that's the most important thing,

while I start making the garlic-butter sauce.

DONNA: I grabbed basil, oregano, tomato...

Put this in between them.

...garlic, butter...

You know what the main thing in shrimp scampi is?

-Shrimp. -Shrimp.

KEVIN: Shrimps. We need shrimps.

EDDIE: Just get us enough to get started. Right.

Gonna do fried shrimp po' boys.

What we're serving today is a shrimp po' boy.

We're gonna fry it.

We make a beautiful mango salsa

with some big, crusty Italian bread,

some nice peppers,

and we made a little lemon-garlic aioli with it.

Christine, how feeling, sweetie?

I'm feeling good.

CHRISTINE: Most of the other trucks

you know don't have a familiarity with shrimp,

so they're gonna go basic.

They're gonna do the tacos.

They're gonna do, you know, skewers.

-This is a good one, right? -I love po' boys.

But when I was dating, I liked rich boys.

♪♪

BRYAN: All right, ladies.

Let's get you started on the crepe batter right now.

Mom, start getting that rice going.

I'll start getting the étouffée going,

and we'll go from there.Okay.

We're making a Creole crepe.

We're gonna put some rice pilaf in the center,

and right on top, shrimp étouffée.

Do 6 eggs, 2 cups of flour.

You're gonna do 1 cup of milk first.

First mix the eggs.

Once you get the rice going,

start cutting some bell peppers, Mother, for me,

and also start cutting a little bit of the celery, as well.Okay.

Sonia, once you get at least one thing of batter, put it in the fridge,

and we'll get you started on the next thing.

BRYAN: Our strategy is to have

some of the most original food out there.

We don't want to try to do something quick.

We're gonna take a little extra time

to make food that's actually gonna create memories.

Just getting this shrimp done is gonna be key.

I didn't think peeling so many would be so difficult.

Slow and steady.

Yeah, everyone just keep it going.

So what we're doing is an Asian spin on a shrimp taco.

CHELSEA: We're gonna make honey-Sriracha-glazed shrimp

and then throw on a purple-cabbage slaw...

So, I'm making a coleslaw,

and I'm gonna have jalapeños in it,

cilantro, lime, and mayonnaise.

...and zest it up

with a little bit of avocado crema.

Ooh. That's good, actually.

Frialator ready.

Few shrimp ready, done. -Good.

-We're gonna go with $12? -Yes.

For this challenge, everybody can set their own price,

and we're thinking $12 because we're giving a lot shrimp.

We have salsa homemade. We have sauce homemade.

I got my dredge done. The sauce is done.The slaw.

Front windows are open. We're ready.

-We're ready. -We're ready!

It's really important that we get selling first.

CHRISTINE: Delicious shrimp po' boys, $12 each.

Find the foot traffic and get the food out of the window.

-We don't have coffee. -Okay.

But we have po' boys.

KEVIN: How many you want?

-I want two. -Two po' boys!

Two po' boys. They are ready.

KEVIN: Ready to go, hot and fresh.

-Just get on it! -Oh, absolutely.

Oh, you're gonna love it. Good?

That'swhat I like!

Oh, yeah.

SANDRA: Somebody's starting already?

Somebody's out there already.Wow.

People are getting food out already.

We may have chose something that takes too long to cook.

We see New England starting to sell items,

and we're still prepping.

SONIA: It's creating anxiety 'cause I know that

we haven't started selling yet.

We're gonna lose all the customers.

SHARON: It's kind of tough working with seafood

when your truck is called Just Wing It.

Last week, we had to make oxtail,

and this week, we have to make shrimp

on a Just Wing It truck.

It's all right. You improvise.

A lot of chicken dishes are very similar to shrimp dishes,

so we're just gonna go with what works with chicken

and what goes with shrimp.

Whatever we get, we should just deep fry

and give it out to the customers.

We're just turning it into chicken wings, right?

Today, we're gonna be making shrimp tempura

over a honey coleslaw

with a homemade barbecue sauce, vinegar-based.

This coleslaw needs a little salt, then we're good to go.

KEVIN: We got the shrimp popping straight out the grease.

You know that type of shrimp you get,

and you eat, and you... [ Munches ]

That thing good!

Whoo-hoo!

IAN: I know it's a lot of work. Keep your heads down.

I know it sucks right now, but we're gonna do this.

We're gonna sell, and we're gonna be very happy

that we worked so hard in this heat right now.

Gonna make a little ceviche in Las Vegas.

We are in Las Vegas. It's hot outside.

The lettuce will be the first thing going inside the dish,

the ceviche on top of that,

the sweet little garnishes on top

and then money, money, money.

I don't want to eat hot food when it's hot. Do you?

Yeah, it's, like, almost 100 degrees out here.

IAN: All right, so keep peeling

and put them in that ice for me.

Yep. Thank you, dear.

-One shrimp po' boy. -Sold!

-Do you want another one? -Yeah.

EDDIE: Keep it going. Keep it going.

We can put the sign out 'cause we're almost done.

Yeah. Put the sign out. Put the sign out.

IAN: Get busy. Everyone, heads down.

Heads down. Work hard.

New England Grill is doing a po' boy next door,

and they started selling right off the bat.

MARLA: How close are we to ready?

'Cause people are wanting that yum-yum.

I am getting a little worried

because we haven't even finished prepping yet.

-You can't serve raw shrimp. -All right.

So, we need one person designated to one thing.

New England is out for early lead,

and I felt nervous right away.

I'm starting to feel anxious

because we're not that prepped to sell food.

We decide that we should come up with kind of an assembly line.

Like, once the tortillas are cooked,

get them in the boats.

Once they're in the boats, put the coleslaw in.

I'm just trying to...

You're not doing what we need, and I need you to stop,

What would you like me to do?I'm trying to tell you.

Put the [bleep] tortillas in the thing, in a three.

That didn't go so well.

That's what I'm doing.

Okay. But then you keep switching around.

When someone tells me something once -- boom, got it.

Don't need to be told again.

But for them, it might be, like,

the fourthtime I have to tell them,

and then I'm annoyed.

Okay. Just give me one second.

I'll get it taken care of.Okay. Do it.

So I need her to step it up a little bit.

We're good.

♪ We gonna sell some shrimp scrampies ♪

-Shrimp scampi! -Only $10!

10 bucks!

Come and try! Only $10!

Danni and I are outside the truck.

We're trying to grab people, talk to people,

but at the same time, the other teams are trying to, as well.

Hey. You want some shrimp scampi?Yeah.

DONNA: It'll be ready in, like, five minutes.

Let's go. First sale. Whoo!

CJ: All right. One more.

IAN: Ooh. It's starting to cook, baby.

It's starting to cook.

Anything ready for service?

This first one is ready.

-You want a ceviche? -Yes, ma'am. Take one.

-One? -Sell it, baby. Sell it.

STEVEN: We got to under-price everybody.

-People are at, like, $10, 12. -So do $9.

Everyone's priced at, like, $12.

We're pricing ours at $9 starting off

just to bring some people to our truck,

and plus, it's fried. Everybody loves fried shrimp.

Fried shrimp! -Look at that.

That looks delicious. -And for you.

Before you guys head over there,

just know we are the cheapest truck,

and we're giving out the most food.

-Let's get one of them. -Yay!

Okay. Coming up.

All right. Here you go. I'll get you some change.

MICHELLE: Sales are going good. We have a line outside.

-Order up. -Thank you!

We just got to move as quickly as possible

to get the line going.

We'll get you some tacos. -Whoooo!

Keep hearing people going "Whoo-hoo!"

I don't know what they're doing out there.

BRYAN: We got to get it going, guys.

Well, we're trying to push these crepes out as fast as we can.

Sonia's working really hard to do that,

and we had to just kind of roll with the punches.

Just start cooking crepes, Sonia.

-All of it? -Put them right here.

Hurry, hurry, hurry, hurry, hurry.

We did choose a higher-prep item for our competition food,

but I'm pretty sure once we do sell,

people are gonna enjoy it.

We got to get it going, guys.

Where's the people at?

KEVIN: We have a mad rush to get prepped and get sales going,

and then there's kind of a lull,

and it's kind of quiet,

so we know we need to lure the people in.Right.

Shrimp po' boys ready to go!

VICTORIA: "We are in Las Vegas,

and we are ready to sell ceviche,

and we want you guys to come out."

VICTORIA: Things are getting slow.

If we don't have people coming towards the truck,

I'm realizing it's really important for us

to get ourselves on social media

because we need to attract followers.

We need to get the word out

and let people know where we're selling.

Do your magic, girl!

MARLEY: We have been hustling back here.

We busted a ton of shrimp tacos out,

but business is also slowing down a little bit,

so we need to hustle.

You guys, I've lived here for, like, 14 years,

so I know everybody,

and I know I can get people to come down here.

I gonna try to wrangle my family...

I'm gonna shoot some text messages.

...and have them spread the word as quickly as possible

so we can get as many sales as possible.

I know so many people.

Like, they're legit gonna come out, I think.

This is so awesome.

How about a delicious shrimp po' boy?

Hi, folks!

Or no. Or no.

Oh, my God. I hate people.

It's so easy to get down on yourself

if there's no line, if there's no people.

You're like, "What are we doing here?"

But you have to get creative.

KEVIN: For social media, gonna get a quick pic of this.

-Sell it. -Let's see how that works.

♪♪

BRYAN: All right. Ladies and gentlemen,

I got some Creole crepes over here.

A little rice pilaf and shrimp étouffée

and a little pico on there for you.

SANDRA: Here we are. We got some customers.

This shrimp showdown is kind of crazy.

We're ready to move forward and start selling like no other.

I'll tell you what. After you eat one,

I think you're gonna want to eat some more.

-Whoooooo! -Just keep it going.

All right, ladies. We're gonna win this championship.

That's right.

We start out slow, but we start selling,

and I could tell the people's reactions are tremendous.

I've never had flavors like this before.

I told you. See? I don't lie. I don't lie.

MICHELLE: You guys, my nephew's here!

Hey, Christian.

This is my uncle.

Hey!

It's really good.

Mmm. Oh. Really good.

-Thank you, sir. -I like the name, by the way.

For a wing truck selling shrimps...Yeah.

...our sales are going pretty well.

Sir, it's on the other side when you're ready, okay?

And we didn't even have to call anybody to come through.

-You want a ceviche? -Yes.

Our team is working like a well-oiled machine.

We just made this one up, so it's perfect.

It smells amazing.

I feel very confident in the dish that we are selling.

Victoria, here's a sale, honey.

Get your po' boy here!

CHRISTINE: Delicious shrimp po' boys!

Can we interest you in one?

-I'm good right now. -You sure?

Hey, sir. Sir?

Shrimp po' boys, folks!

The customers are here. They're here,

but a little preoccupied with anything, I think,

but buying something from us.

MAN: I'm okay. Thank you.

No, you're not okay. You haven't had one yet.

Po' boys!

Boy, this is not good for New England Grill.

Hmm. -Hey, guys.

We got shrimp tacos right now.

Does that sound good to everybody?

-Yeah! -All right.

MICHELLE: Sales are going good. We have a line outside.

People are loving our shrimp tacos.

MICHELLE: Four shrimp tacos. There you are.

Did we get everybody's order?Yeah.

MARLEY: Is it good? Is it good?

♪ They think it's good ♪[ Laughter ]

BOTH: I'd definitely come back here.

CHELSEA: Oh, my gosh. Michelle, we're done with coleslaw.

We're getting low on our sauce, and we have no cilantro.

So, I'm looking around,

and I realize that the coleslaw is gone,

the cilantro's gone, the avocado cream's gone,

and I'm thinking this is our last taco of the night.

This might be our last taco. We're sold out.

CHELSEA: We're completely sold out.

We have tortilla shells.

I'm just a little worried that, like,

we put too much shrimp on our tacos.

In one hand, it's awesome

that we're finally, like, sold out.

Like, it's exciting.

We're selling out of our first food truck.

But then we start to think,

"Wow. Did we sell ourselves a little too short here?"

Like, "Was our price point right?

Did we just screw ourselves over, basically?"

♪ We gonna sell some shrimp ♪

FLORENCE: Day one in Las Vegas is coming to an end...

Get your po' boy here!

...and Mobile Moo Shu has run out of food

and closed for the night.

CHELSEA: Did we sell ourselves short here?

But for the rest of the trucks, it's a race to the finish.

Hey, guys, Creole crepes with shrimp étouffée.

My responsibility is drawing the crowd to our truck

and getting them to try our food.

We have Creole crepes here --

homemade crepes with shrimp étouffée!

SONIA: Sandra -- she's a great salesperson.

By far the best.

So you want to try one special?

Okay, here's one.

I think every person that took a gamble on us loved our food.

It was awesome.It was different.

You don't see anything else like this.

They totally thought outside the box, and they killed it.

They smashed the box.

Look at these amazing crepes over here.

You got some fans from "Worst Cooks" here.

-Hey! -Come on out.

[ Laughter ]

-Hey! -We got to try it.

-You got to try. -Yay!

-Come on. -How many would you like?

Free bottle of water. -One?

Thank you so much, guys. Thank you.

WOMAN: We recognize both guys from "Worst Cooks in America."

Obviously they've learned a ton because the food's awesome.

The food is good.

The are no longer the worst cooks in America.

I feel real good right about now.

We got 10 minutes left. 10 minutes!

-Shrimp scampi! -Only $10!

Ten bucks!

When I say "shrimp," you say "scampi!"

Shrimp! WOMAN: Scampi!

Well, let's sell as many as we can.

Two more shrimp I'll throw on there if you buy it now.

You ready?

-All right. Give me one. -All right. Yes.

Towards the end, we were adding extra shrimp --

whatever we had to do to make those sales.

Don't buy anything from anybody else.

IAN: We've almost sold out. That's how badass we are.

I put some food in my belly.

-Whoo-hoo! -One more, please.

-Oh, really? -Really?

-No! -Do you really want another one?

-Yes, yes. -You are awesome.

-All right, Sonia! -Whoo!

-Oh, yeah! -Come on, son.

BRYAN: It's a pretty amazing feeling

to know that we might actually have a chance in this game.

We're wrapping it for the night.

That's it for tonight.

-I think we killed it. -I think we killed it, too.

I feel like we did this dish some justice.

We took something that we don't even have,

that we don't even care about.

[ Laughing ] But I felt real good

about the shrimp and how we took it

and we made it very innovative. It was good.

♪♪

MICHELLE: I just hope we did well.

CHELSEA: I know. How do you think we did?

I mean, we had a lot of your family members out.

I feel like they really helped out.

It's the beginning of day 2, and I'm really nervous

because we still have a lot to prove,

but we're up against professional chefs here,

and we're just three girls from Michigan.

I just wonder what the other teams did.

All right. We got some shrimp left over from yesterday,

so we're gonna make some nice

shrimp and corn fritters to start.

KEVIN: After last night,

I think we're probably somewhere in the middle again.

We didn't have lines down the street,

but it wasn't crickets, either.

KEVIN: Let's find some foot traffic

and try and pick the best location that we can.

KEVIN: If we're gonna win this competition,

we need a prime spot on The Strip.

You can have the best food in the world.

If there's nobody there to eat it, who cares?

Getting ready for the day, guys. Okay.

BRYAN: During the challenge, we sold out of our food,

and I think we might have a chance to win this.

[ Cellphone rings ]DONNA: Guys, I'm getting a call.

Phone's ringing. Who is it?

-It's Tyler. -Hello?

Hey. Good morning, guys. It's Tyler. How are you?

We're doing all right. How are you?

Listen. Yesterday, you guys were tasked

at creating the ultimate shrimp dish,

and don't forget, guys, a prime selling spot was on the line,

and you guys had to make the most money

selling your shrimp dish.

Listen. There were two trucks

that were a cut above the rest...

Two teams above the rest.

...Buns N' Thighs.

It's Buns N' Thighs.

...and Mobile Moo Shu.

-And Mobile Moo Shu! -Yes!

Both you guys were really hustling,

and the food looked fantastic.

And the winner is...

Mobile Moo Shu. Congratulations.

-Yes! -Yeeeeeees!

Good job!

You guys are gonna get a prime spot

just off the Las Vegas Strip at The LINQ.

I'm so excited about this prime parking spot.

This is just gonna lead more foot traffic

and really pick up our sales.

Now, I'm here with my really good friend

Elizabeth Blau from Blau & Associates,

one of the top restaurant and planning development

companies in the world.

Today, you guys are gonna sell your signature menu,

and then in a little bit,

Elizabeth and I are gonna come by your trucks,

and we are gonna taste your signature dish.

I'm gonna give you some pointers on the food,

and Elizabeth is gonna take a look at your expenses

and give you some feedback on what it takes

to run a very profitable restaurant.

Now, you're probably wondering where your seed money is.

Am I right?

Well, guys, check your glove boxes.

There's $200 in there. Get shopping.

Elizabeth and I are gonna be over to your trucks shortly.

All right. Thanks, Tyler.

Thank you, Tyler.

There's $200 in the glove box, right?

And that's our seed money.

Oh, my gosh! Look.

-$200. -Whoo-hoo!

-Looks like $200. -All right.

♪♪

-Okay. Let's go. -Come on.

We are gonna shop way more efficiently this time around.

We got to stay together. Where's Victoria?

All right.

To the butcher and the seafood first.

EDDIE: We're completely focused when we go to the store.

We know exactly what we need.

-Beef, beef stock, carrots. -Yes.

Let's go. We're out.

We're in and out in less than 10 minutes.

-All right. Let's go. -We're out of here.

We're out. We're out. We're out.

-$43.14. -$43.14 -- that's awesome.

-All right. -You guys have a wonderful day.

VICTORIA: The number-one rule when it comes to business

is location, location, location,

so because of that,

I look up the best food trucks in Las Vegas,

and I find one called Fukuburger.

I get ahold of the owner of Fukuburger.

Hey. How are you?

It's nice to meet you in person.

He is calling people left and right.

He's trying to hook us up with a great spot.

Okay, that's GOAT right there -- Greatest of All Time.

It's a sports bar.

And eventually we land on this awesome bar called GOAT.

It's on a very busy street, and we're thinking,

"Okay. This might work for us."

If you guys park right here, you guys will get, like,

basically -- both sides will see it.

I'm gonna see if we can park somewhere over here

on the left-hand side of these parking lots.

We're looking for a prime location in Las Vegas.

I haven't seen any parking spots.

And, of course, we're struggling.

We need to really be looking for any good parking.

Wherever you want to go. We just got to go somewhere.

Parking in Las Vegas is a little harder

than I thought it would be.

This is ridiculous.

We have a very short window to actually sell,

and I immediately think, "Las Vegas Strip,"

because I know there's a lot of foot traffic.

EDDIE: Trying to find a place on The Strip to park a vehicle

is gonna be a challenge.

But it's a huge gamble -- going to The Strip --

because there's not a lot of parking there.

Right there where that guy's pulling out.

EDDIE: I see it. I see it.

We came around the corner, pulled right up to a curb

at the intersection of Las Vegas Boulevard,

and open space.

This is a New York parking spot right here.

We definitely got the best spot.

Oh, yeah.

MARLEY: So we're at The LINQ.

We can see that this really is a prime parking spot.

There's a huge Ferris wheel where people can go and ride

and see the entire skyline of Vegas.

So, I'm super thankful we got that win

because if we didn't, it would be super hard to park on The Strip.

This prime parking spot is a hugeadvantage.

SHARON: So we're looking around for a spot,

and it's so hard to find a good corner to stand on.

SHARON: This gas station right on the corner right here.

Do you want to ask them?

Yeah. I'll go in and ask.

We finally get to this gas station

where we get permission to use their spot.

This is free parking, and we're at a gas station

where people are constantly going in

to go to the bathroom and get food and snacks,

and why not get some chicken wings?

I think we got really lucky finding this spot.

This is the perfect spot for us to sell.

In Las Vegas, it's been a hard time

trying to find a location to park.

Where do you park with these big old trucks?

Knowing we've been driving around for a few hours,

I think the pressure is on.

Look for a place for you to park,

and then we can always find for us. It's no big deal.

If we can't park anywhere, we can't sell anywhere.

Only have three hours now, son.

We're a little worried that we might not make it

to a location in time to start prepping and selling.

We got to hurry, guys.

I think the driving around

is gonna cost us this competition.

FLORENCE: It's day 2 in Las Vegas,

and while most of the trucks are prepared to sell,

Chops' Shop is struggling to find a place to park.

SONIA: Hey. Do you want to go to the university?

It says that we're -- how far, Sandra?

We're about 15 minutes away.

Just 15 minutes away.

Sonia gets the idea to go ahead and try UNLV.

Hopefully this is gonna be a good move for us

'cause time is not on our side.

What's going on right now

is we're trying to get prepped as fast as we can

so that way we can actually make sales today.

We're gonna try and push it and hopefully get some foot traffic

with a bunch of students and hungry people.

DONNA: Heading right on Flamingo.

Yeah, we do have a lot of people.

There's a lot of people over here.

My mom has done a lot of research on where to park,

and she thinks she's found a good spot.

I want to go in and just check with the person,

make sure this is an okay spot.

I had gotten permission from the fluff-and-fold manager.

"Sure. You can park in our lot."

Are we moving, guys? -Yes, we have to.

But I didn't get the permission from the building owner.

It's hard to park a food truck here.

So we've got another spot in mind,

which is only a few miles away,

so we head over there.

I don't see any people out here. Do you?

Our second parking spot wasn't great.

We have to find people.

Location is everything.

We need to step it up and find a good place to park.

All right. We'll be there soon.

We called Chops'.

He tells us to meet up with him.

It's five miles away.

So we drive to meet Chops'.

Okay. Let's go.

Hopefully there's some people there.

KEVIN: We're open for business.

So we found a spot to stand in at a gas station

at a major intersection,

and we're ready to start selling chicken wings.

-I need some wings. -How you doing?

I need some wings.

KEVIN: I know that's right. How many you want?

So, on the menu, we got honey-Sriracha.

Then we got the buffalo, and then we got the garlic Parm,

aka Caesar.

All right, you'll have one garlic and one buffalo?MAN: One buffalo.

I think we're about to crank out some good wings

and some good service.

Hi, folks. Delicious New England food today.

KEVIN: We're right in the heart of The Strip.

Luckily we found a little nook.

Guys, one fritter.

So on our menu today, we have lobster fritters.

We have seared scallops,

and we also have the Yankee pot-roast sliders.

So we have a lot of shrimp yet left

from yesterday's challenge

that we're gonna elevate our lobster fritters

by adding some shrimp.

So they're gonna get two premium seafoods in the fritter,

so it's gonna be even a nicer dish

than our original signature dish.

♪♪

We've got loaded fries, chicken tacos!

We have the leftover tortillas from yesterday's challenge,

so we decided to run with an idea

of a ginger-marinated chicken taco.

We're also gonna continue

with our loaded French fries that we've been doing.

We did a banh mi French fry,

a green chicken curry French fry

and a bulgogi Korean beef French fry.

You guys are our first sale today, so thank you so much.

♪♪

IAN: Just gonna dry-rub some of this pot roast,

and then we're gonna throw it on the grill,

seal in some flavor.

This is our signature Buns N' Thigh,

garnished with pineapple,

a little red pepper for some flavor.

-And here's our pot roast. -And there's the pot roast.

Hey, guys. We are ready to sell.

So if you are hungry, come on out to Buns N' Thighs.

We've got some awesome food ready for you.

SONIA: I think we found a great spot.

We got UNLV right behind us,

and we got students walking up and down from classes,

so hopefully this will work out for us.

All right. We're ready to sell!

Well, today we are making our Lone Star Nachos.

They're basically nice tortilla chips topped off

with some of our elote-style creamed corn.

We're gonna put a little bit of blackened chicken on there,

and, of course, some fresh guacamole.

Nachos right here. -Good luck!

BRYAN: And then for dessert,

we've got our spicy and sweet sopapillas.

-Oh, thank you. -Yes, sir.

So we pull up next to Chops',

and then we see a crowd of people. Hallelujah.

-Hey. -What's up?

Glad y'all made it. Yes.

CJ, just sell tuna melts. We just sold one, right?

Tuna melts! We sold one!

Today, we're gonna sell shrimp scampi again

and some tuna melts.

And deep-fried chocolate-covered strawberries.

♪♪

-How you doing? -Ed, how are you?

-Good. How's everything going? -Good to see you.

Great to see you, as well.

Tyler comes on the truck,

and he brings Elizabeth, a restaurant consultant.

So tell me about what you guys are making,

and then I'd love to taste some dishes.

KEVIN: We have pot-roast sliders, lobster fritters,

and then we also have ginger-seared scallops.

And that's the slider? This is it, as-is, right?

Just the braising liquid and then we have a little bit

of apple slaw for our New England theme.

Here's one fritter for you.Wow.

-Is it good? -Mm-hmm.

KEVIN: Just three ginger-seared scallops.

I think the scallops are, like, the star of the show.

They love the flavor of the food.

I just think that you have highlighted

the best New England,

you know, in doing the lobster and the fritters

so that it's still affordable.

You know, maybe the scallop could be, like,

fish and chip and, you know,

put some "Cape Cod" potato chips in there, and...

So with all of these flavors that are from the region,

it gives you a point of differentiation.

That's, I think, what makes a successful restaurant,

and certainly makes a successful food truck.

FLORENCE: I'd lose the pot-roast slider.

I think that's probably the weakest thing

of what I saw today.Sure.

They just had a couple really easy tweaks

that we're gonna run with.

Great to spend some time with you.

-So nice to meet you. -Thank you.

-There's Tyler. -Oh, my gosh!

-Hey, Tyler. -How are you?

So, tell me about what you guys are serving today.

DONNA: Today we're making the tuna melt,

and we had leftover shrimp, so we're selling shrimp kebabs.

So Heroes on the Halfshell -- like half-shell sandwiches?

Did you guys come up with that name?We made it up.

You guys made it up, right?

DONNA: We're a hero sandwich truck.

We scoop out the bread so it's less bread, more stuff.

Here's the deal -- I kind of like it,

but you have to really kind of, like,

make sure these are hero-hoagie sandwiches.

-It's also focus... -All right.

...because if you're gonna be Heroes on the Halfshell,

and you're gonna scoop and toast,

then let's stick with that.

Some of the advice that Tyler gave to us

with his friend Elizabeth

was to stick to our name, Heroes on a Halfshell,

and sell strictly heroes.

At most, you guys do three sandwiches...

-Yeah. -...and you do nothing else.

What's up, everybody?

-Hey, hey. How are you? -Hi.

So, Tyler comes on the truck, and he's trying to help us out

and give some tips on how to run our truck better.

-So we're doing wings? -Yes!

STEVEN: Yeah, we got buffalo, honey-Sriracha

and a garlic Parm.And the honey-Sriracha, yeah.

Let's get some wings going, and let's taste them,

and let's kind of get into it.

-Good? -Good.

-Yeah! -Yep.

FLORENCE: I think this is delicious,

but this is a boring presentation. Okay?Yeah.

I want something fresh on this, right?

I want, like, a celery stick, I want a carrot stick,

just to kind of give it a little more pop.

ELIZABETH: There's a lot of flavors that can set you apart

from, like, a marketing moment,

like maple-bacon and salt and vinegar.

So I'd like to have one flavor that's, like, out of the box

and then, of course, you got to have buffalo.

-Right. -Yeah.

And then, you know, one safe, you know, flavor.

Today, since we had the tortillas

from our leftover challenge,

so we just did a jalapeño slaw,

a ginger-marinated chicken thigh,

and then the Sriracha mayonnaise

with just some fresh carrots and onions on it.

ELIZABETH: I think you could do a moo shu taco.

Moo shu is just, you know,

all about the chopped vegetables and meats,

but nobody has done a taco moo shu,

so I think from, like, a marketing

and an Instagram moment,

like, you've now created something new.

MICHELLE: What about a price standpoint?

I think you have to do your research...Yeah.

...and you have to see, like, who's selling

and how much they're selling for.

Right now, you're on The Strip,

and, you know, you can set your price.

But when you go to a small town,

you got to really do some research.

FLORENCE: That taco was delicious.

I just want it to be prettier.

In a competitive world, especially in Las Vegas,

I want this to look spectacular.

BRYAN: All right. Well, I've got some of these nachos

for you to try right here -- our Lone Star Nachos.

Wow. Okay. I mean, I...

This screams "successful" to me, right?

There is fresh cilantro inside the guacamole, as well.Fantastic.

I feel like I've got sauce all over my face,

and I kind of don't care, you know what I mean?

This is really good.

ELIZABETH: What are you charging for this?

-$12. -I'd be happy.

I would be very, very happy for $12.

I mean, this really kind of feels like good food-truck food.

You, my friend, have what it takes to be successful.

FLORENCE: So tell me what you got, man.

IAN: So this is my grandmother's recipe.

It's a pot roast.Okay.

I've got to tell you that the sandwich itself

is just beautiful.

You know, it's colorful. It's appealing.Thank you.

You like that flavor? Oh, thank you, Tyler.

IAN: The way Elizabeth responded to my presentation

made me feel all giddy.

How much you charging for this?

So we're doing $5 a slider.

-I think you can charge more. -Wow.

Yeah, I mean, I think you could get 8 bucks for that.

I mean, it's, like, the full thing.Yeah, yeah, yeah.

They both enjoyed my slider, and nothing but great feedback.

-Thank you. All right. Bye. -Thanks for coming.

KEVIN: Lobster fritters here!

Tyler and Elizabeth gave us a couple ideas

on how to tweak our brand

and rein it all in and simplify it,

so the pot-roast sliders are off the menu.

Hi, folks. Lobster fritters!

Gents, you look hungry.

It's a high-traffic spot -- almost too high-traffic.

People are just trying to fight to get through.

Who likes lobster?

We pull into this sea of people,

and we think it's gonna be shooting fish in a barrel.

Anybody? Lobster fitter?

Something before the flight.

Well, it turns out a little harder than we think.

Something right after the flight?

Hi, ladies. Delicious lobster from Boston today.

While we're so eager to get sales,

it turns out more people, more problems, right?Yes, that's...

Because they're all bee-lining to get somewhere.

Who likes lobster?

So they don't want to stop and eat.

They don't want to connect. They just want to keep moving.

CHRISTINE: Drove all the way from Boston

to get you some delicious lobster fritters today!

-I know we're in trouble. -Nobody?

KEVIN: He was like, "Maybe some chopped celery."

So, Tyler wanted us to garnish our dishes.

How you doing? You want you some wings?

At first the sales were coming in pretty staggered.

-Thank you, sir. -Thank you.

We got like one or two.

SHARON: Okay. We need a garlic and a b-lo.

Then I looks back and then they asking me

for two buffalo, two honey-Sriracha.

WOMAN: This smells good.

I'm just so happy that we get the chance

to actually sell what we came here to sell.

I like how crispy they are. I like the heat.

Yeah, we ain't going nowhere.

Cheers!

IAN: Come get some food, everybody.

Bring your money. Bring the honey.

So, the biggest takeaway from Elizabeth and Tyler

is really about our price point

was a little bit too low, in their opinion,

and I think we need to add a couple dollars.

IAN: Victoria, food's up for Colin.

VICTORIA: So we do a slider for $10.

Good. So we're gonna do chicken.

$20, please. Thank you.

VICTORIA: Ian is cooking.

I'm outside selling.

Five shoulders....

And my mom is back there being the workhorse,

getting the food out, making sure people have their orders.

One chicken for Sergio!

I'm just really touched that these people

are waiting for our sandwiches.

Delicious!

Lobster fritter, sir? Everybody's doing it.

So, what looks like the perfect spot here

is definitely gonna be a lot of work.

Hi, folks. How are you?

How about some delicious New England seafood?

Is that a bachelor party?

Oh, you need some lobster fritter.

I'll meet you guys at the bachelor party later!

We're gonna have to stop individual people.

We're gonna hand-pick who we're pulling to this truck.

What are we gonna get? Shrimp-lobster fritters?

You got it, honey. I'll be right back.

Let me put that in for you.

Guys, one fritter. -Fritter. Two minutes.

Ladies, you'll never believe what I made --

lobster fritters for the two of you.

-Lobster frit... -Look at how tall you are.

My goodness. -I know, I'm...

-He said, "How tall you are." -...like a tall glass of water.

And now this truck is starting to really sell some food.

KEVIN: Lobster fritters here!

WOMAN: They taste fresh and tasty.

You can actually see the corn inside of it, so it's good.

-Can I have one fritter, please? -One fritter!

KEVIN: We know that we have a short window,

and we're never gonna meet our expectations,

but if we're always setting the bar very high,

we know we're gonna do well.

Lobster fritters!

Come and check us out. Chops' Shop!

We've only got about an hour and a half to sell.

Whatever we do right now, this is it.

-Nachos right here. -Good luck.

What would you like, Quinten?

[ Laughing ] The Chicano chimi-rolls.

Okay. One order of chimi-rolls.

We're just hoping that we can make a few sales

and not be on the chopping block tonight.

Lone Star Nachos.

Tuna melt, only $5!

The advice that Tyler gave us was to sell strictly heroes.

We have tuna melts!

Come on over and try!

DANNI: So we're done selling shrimp scampi

and chocolate strawberries.

$2 for a tuna melt!

♪♪

So, we have some tacos or some French fries.

You could top your French fries...Tacos?

-Yeah, tacos. -All right.

Tyler and Elizabeth helped us come up with the best way

to decide how we're gonna put our price point out there,

and that we should start a moo shu taco.

CHELSEA: All right. We got one moo shu taco.

We know that because we're in a prime location

there's gonna be a ton of foot traffic.

They're probably gonna be tourists,

and they know that the prices are gonna be high,

so we want to start our prices high.

Look at this.

That is fantastic.

All right, $10.

MARLEY: Tyler and Elizabeth gave us a lot of practical advice,

and it's what's gonna help us win this competition.

Whoo!

EDDIE: Guys, lobster fritters.

Ten minutes to go before we head back to New England.

It's the end of the night.

We have to get the people to this truck

and be selling food constantly.

Sell, sell, sell, kids.

Thank you so much for your support.

Blackened chicken nachos!

-Here's buffalo. -One minute left, guys.

CJ: All right, yeah, a tuna melt.

All right, bulgogi beef.

Thank you.

-Whoo! -Time's up.

Let's close down shop.

Goodbye, Las Vegas Strip.

BRYAN: At the end of the day, I'm not so sure

we're gonna made enough sales

to keep us in this competition.

I'm a bit worried that we might be on the chopping block

yet again.

♪♪

Well, teams, we're back exactly where we started

on old Fremont Street.

We kicked this off with a side-by-side shrimp showdown,

and today you guys shopped and sold,

and we gave you some really fantastic tips and advice

on how to be great food-truck operators,

and we definitely want to thank Elizabeth Blau

from Blau & Associates

for spending so much time with us today.

So let's see if you guys got a little more efficient

and actually made some money this week.

-Yeah! -Let's do this.

In this ledger are your profit totals here in Vegas.

I'll bet you guys are dying to find out what everybody made.

Am I right? -Yes!

[ Laughing and talking ]

Well, as Tyler starts to read off the sales,

in the back of my head, I know somebody's going home.

It could be us. I don't think so.

But there's still that little voice that it could be.

All right, guys. Good luck to everybody.

We're about to find out the totals.

In first place, with a grand total of $711...

♪♪

In first place, with a grand total of $711...

♪♪

...not bad...

Buns N' Thighs. Congratulations.

[ Cheers and applause ]

-Buns N' Thighs... -Winner, winner!

-...is the winner. -Buns N' Thighs!

We have been working our butts off,

and this week, we really badly wanted to take one.

We haven't won a challenge yet,

so getting number one is just amazing.

Now, in second place and safe,

with $529...

...Mobile Moo Shu. Congratulations, girls.

Nice job.

[ Laughing ] Second place is way better than going home.

I really want you to take our advice at heart.

I think the moo shu space

is a really great opportunity for a food truck, all right?

Thank you.

Now in third place,

with $446...

...New England Grill. Way to go, guys.

KEVIN: We're in the top three,

but we need to step that up and be on the top.Mm-hmm.

And you guys are another really great truck

with fantastic opportunity.

I hope you take the tips

that Elizabeth and I gave you to heart...Absolutely.

...because we think you can be really successful.

-Thank you, sir. -Thank you.

Now for the bottom three --

Chops' Shop, Just Wing It,

and Heroes on a Halfshell.

In fourth place with $364...

Just Wing It.

Congratulations. You made it.

We came in fourth again this week.

Slow and steady wins the race.

I'm excited for you guys, man.

Now, guys, let's get serious.

That leaves two of you --

Chops' Shop and Heroes on a Halfshell.

BRYAN: Sure enough, we're in the bottom two,

so we are on the chopping block.

In fifth place and safe for now,

with a total of $297...

♪♪

...Chops' Shop.Oh, frick.

We got saved by this much.

Heroes on a Halfshell, you had a grand total of $197.

I'm sorry, guys. I'm gonna need your keys.

It's time to say goodbye.

CJ: I think we came together, and we all worked hard.

I'm proud of these two that we all came together

and got it done.

Heroes on a Halfshell, I really like your food.

Mom, I like your ideas.

Could you please give Heroes on a Halfshell

a round of applause?

Guys, thank you for playing with us.

I appreciate it.

-Thank you. -Thank you.

Overall, this experience has taught me

getting closer with my family is really cool.

This is something that we're always gonna remember.

I love my sister, I love my mom,

and I'm glad we could all come together

and work on this together.

Are you guys excited to hear about where we're going next?

You are headed 263 miles

to one of my favorite cities in the state.

Guys, we're going to Phoenix, Arizona.

-Yes! -Whoooooo!

-All right. -Fantastic.

Great town.

I want you guys to regroup,

think about your menu, and come back strong.

I believe in each and every one of you.

-Yes! -Thank you so much.

All right, guys, let's get in our trucks,

and let's get rolling!

ALL: We're going to Arizona!

We've got a long drive to Phoenix --

260 miles out.

Gives us a little more time to do some research,

so hopefully we can find a spot while driving out there.

I've learned just in the first couple challenges

that we don't sleep on anybody...Mnh-mnh. Yeah.

...'cause you never know what somebody else

is gonna pull out of the hat.