All language subtitles for The Great Food Truck Race_S09E02_Shrimp and Glitz

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.