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Nine aspiring restaurateurs began their journey
for the dream of a lifetime...
Now we're playing the game.
IRVINE: The chance to launch their very own restaurant
at the M Resort in Las Vegas.
Then...
IRVINE: I know what it takes to turn a failing business around.
The question is, do you guys?
We got to do something about that fence.
We're gonna take the menu. We're gonna make it shorter.
You have to work with me!
Hands down, the best dish of the night right there.
The biggest mistake I made was allowing him in the kitchen.
Eighty-six it off the menu. Let's get the rest of the food.
Okay.
You may not like this, but it's my bus and my rules.
Bianca, I'm sorry. Your time is up.
Five aspiring restaurateurs remain on "Restaurant Express."
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
So far on "Restaurant Express," I've tested
these wannabe restaurateurs on several qualities
of running a successful business.
Today, I've brought the "Restaurant Express"
to a beautiful beach town in southern California
to test them on standing out in a crowd.
ERIC: What are we doing at the beach?
Whatever it is, I'm ready to do it.
PATRICK: I know that I have all the talent in the world.
What I don't have is money.
When I lost my money years ago on that last restaurant,
I put all-in, and I have not been able
to get chips back since.
You know what happens when we get off the bus.
And then, we find out how brutal
the rest of the day is gonna be. [ Laughs ]
ERIC: I am tired of being the sous chef.
Right now, my wife is the breadwinner,
but I would like to change that.
It is all or nothing.
I am gonna win this, move on,
have the restaurant of my dreams.
What do you guys think?
What kind of a challenge are we gonna have today?
I'm missing my husband crazy every day.
But, I have to be strong
because this is a once-in-a-lifetime chance,
and I want to make it happen.
With only five people left,
I am ready for somebody to really stand out.
I wonder who it's gonna be.
[ Tires screech ]
Welcome to Newport Beach.
In order to survive this dog-eat-dog industry,
you have to do something special.
You've got to stand out,
and that is what I am looking for this week.
What's the best way to see how you stand out?
I'm gonna make all five of you do the exact same thing.
Each one of you will open a beach concession stand
side-by-side.
Each of you will make the same three items
but in whatever manner you want.
Every one of these challenges is a lesson
that goes into running a restaurant.
You must have a hamburger, a dessert
and one item on a stick.
For your challenge, I'm gonna give you $300 to shop.
It's your job to make your concession stand
stand out from the others.
ADAM: I don't think I have any problem with making my food stand out.
I mean, I'm looking the skill level
of people I'm dealing with.
I believe I'll have no problem making my food stand out.
IRVINE: But, one of the ways to grab attention
is to have good advertising.
So, before you begin to work on your stands,
I'm gonna give you a camera, tape,
and everything else you need to shoot your own commercial.
You'll have to come up with a menu
and then shoot a commercial that markets that menu to the public.
I'll have top-end professionals edit the video,
and then we'll meet back here.
I'll watch the commercials that you make,
and the one I think sells your stand the best
will get a little extra something from me.
And your time starts now.
JAN: The strategy for the pitch is
I have to have a strong brand name.
I have to make sure I tell people what I'm selling.
And I have to make sure I tell people where to find it.
We've got perfect burgers.
The sweetest, smoothest, creamiest milkshakes
you'll ever find.
Daddy has a very successful advertising agency
when I was growing up, and I even did
a lot of on-camera talent and voiceover work.
Best on the Beach. Balboa Pier, Newport Beach.
Oh, my gosh. Jan, I'm gonna talk to you so bad.
What's up?
I'm channeling my father, I think.
You too, baby.
Thank you.
SEONKYOUNG: I really believe my food, it stands out.
Because first of all, nobody cooks Asian food right here,
and second of all, nobody put the flavor like how I do.
This might be cute. Good view.
I want my commercial to be simple, clean.
I'm gonna make this clean sentence.
Hi, everybody!
Are you guys having fun in [stammers]
I think my weakness is my language.
And perfect finish.
We have an angel mousse with fresh fruit [stammers]
We're gonna make some movie magic.
Before I started cooking, I was a performer.
I used to do magic, clowning, hypnosis shows.
And I did that for a lot of years.
[ Cawing ]
The first thing that pops in my head
making a commercial is sell my product,
and I got to get people to endorse it.
So, I start talking to the pelican a little bit.
Hello, how are you?
Would you like to come eat at my restaurant?
All right, folks. It's me and my friend.
His name is Pete the Pigeon.
He's gonna be eating at Balboa Pierless with me.
We're gonna have some awesome food.
I see little kids.
Now, will this little girl help me?
'Cause I know she's so beautiful.
And I have the people pretend that they've eaten my food.
Sir, you represent the look of this whole place.
I'll give you two seconds.
I appreciate that, man.
Then I go into a little pitch for five seconds.
Hey, my name's Adam. I'm the cook at Balboa's.
I have cooked all of the place.
Bippity, boppity, boo, and there's your commercial.
I could keep going, but, you know, why bother?
JAN: Adam teleports. Adam is Buddha.
He never moves and gets everything done.
I don't know what he does.
He never moves faster than a mosey.
Can I get a banana cream dream milkshake, please?
These are really good. [ Slurps ]
What am I gonna do?
I definitely feel nervous.
I have never worked a camera this nice in my life.
I hope this works.
The whole point of this exercise
is to be able to set yourself apart from your competitors
so you can stir up more business.
So, what I'm trying to do is, like,
everyone on the beach loves this food, you know?
Yay, MF Tasty!
When I'm on the beach and I get hungry, I go to MF Tasty.
When I'm on the beach and I'm hungry, I go to MF Tasty.
My market is surfers and beach-goers.
I'm gonna get myself a skateboard.
Then I can have a direct connection to my customers.
Whether I'm shredding waves down at the Wedge, or --
Ah [bleep]
Balboa Pier. That's where I'm going.
That's where you should be, too. Let's go, bro.
I'm, like, stoked.
I feel like I'm the only one
that identified our market properly.
PATRICK: It's time for us to see our commercials
and find out who won this pitch.
I had your commercials edited for you
by top-end professionals.
The best commercial will win an advantage
for this afternoon's service.
So, let's take a look at your work, shall we?
Eric, your commercial's up first.
[ Exhales deeply ]
ERIC: I'm definitely feeling apprehensive.
I'm expecting Jan and Seon to knock it out of the park,
and I'm expecting to be the bottom.
Hey, guys! Hungry at the beach?
Crushed some waves? Met your girlfriend?
You want a burger? You want a delicious dessert?
You want something on a stick? Come down to MF Tasty.
Because we got the best food on the pier
and you know you want it.
MF Tasty. It is so good.
When I'm hungry, I go to MF Tasty.
When I'm hungry at the beach, I eat at MF Tasty.
And I ask for seconds.
ERIC: So, everybody loves MF Tasty.
It's the best burger, best desserts, best stuff on a stick.
If you've never had it, come on down.
When we're hungry, that's where we go.
IRVINE: Well, I like the energy, and I like the testimonials.
Thanks, Chef.
But...
There is nothing in there that says,
"Hey, you've got to come and try this food."
Or there's no thought about your food in there, right?
Not food-specific.
I feel like I got a little too relaxed.
I'm gonna prove to you that I'm here
for the right reasons and that I want this.
Patrick, let's take a look at yours.
Excellent.
I'm stoked. I'm jumping-out-of-my-skin excited.
I'm ready to watch this thing.
Whether I'm shredding waves down at the Wedge
or just hanging out and skating,
I've got to have Surfie's Sloppy Burger
and shrimp on a stick.
Balboa Pier. That's where I'm going.
That's where you should be, too. Let's go, bro.
That's where I'm going. See you there.
Well, uh...
I've got to tell you that, while it says hip dude and trendy,
it doesn't tell me anything about your stand.
It doesn't sell food.
It doesn't sell anything
except you on a skateboard and being cool.
PATRICK: I thought I had done a really good job
and it was cute and that it would really work.
And, you know, he absolutely hated it.
I was trying to make something that was, uh, a little different
and trendy to grab people's attention.
But your job is to sell your restaurant
or your stand, the food.
Nobody cares that Patrick, you know, wheels in on a skateboard.
Nobody cares.
I am giving you something
that nobody else is giving anybody on this planet.
You were supposed to market your restaurant
in a way that made you stand out.
Two thousand restaurants a week open, and a thousand close.
Do you want to be one of them?
ALL: No, Chef.
You are the face of your restaurants.
Start thinking about it.
I'm trying to make you successful restaurateurs,
and if you don't want it, there's the road.
Two thousand restaurants a week open, and a thousand close.
Do you want to be one of them?
ALL: No, Chef.
The restaurant business is a tough business.
If people don't come in your door, what happens?
You become a statistic.
One that failed.
And guess what?
I don't associate with failures.
JAN: He is telling us from huge experience
what it takes not only to win, but to succeed,
and he knows what he's talking about.
Seonkyoung.
Yes, Chef.
You're up next.
Pier Chop Chop is here!
If you want to celebrate this beautiful, lovely day
with delicious Asian food, come join us.
We have juicy Korean bibimbap burger.
We have caramelized shrimp on a stick,
and perfect dessert, angel mousse with fresh fruit.
All for you. And I will see you at Pier Chop Chop.
What do you think about your restaurant commercial?
I just wanted to be simple and clean,
and I just want to tell them what we have in our restaurant.
You shot mostly yourself.
Visually, not very interesting at all.
I was so upset about the commercial.
I couldn't believe I would put myself out there like that.
I want each and every one of you to win.
But only one person can win. I know it's upsetting, right?
But, I want you all to win, and only one of you can.
You have an opportunity here to do something really great.
Jan, let's take a look at yours.
While you're enjoying Newport Beach down at Balboa Pier,
polish off the perfect day at the beach
by polishing the best burger that you'll find all day long.
Classic, juicy, all-American hamburger
topped any way you want it.
Bacon? Sure.
Cheese? We got it.
Homemade slaw? It's on there, too.
We also have fabulous, handmade milkshakes.
Check out Best on the Beach at Balboa Pier.
You'll make your kids happy, and you'll make your mouth happy.
Yes?
You sold the food, the shakes, the burger.
I wanted it, but your energy was in the gutter.
You're right.
When I saw it, I was very disappointed.
You know, when you're shooting, it feels like one thing.
If I had realized how low-key it was,
I would've absolutely brought it up.
ADAM: Yes, Chef?
Yeah.
I am, hope so.
All right.
I can hardly wait 'til Balboa's opens.
The corn sticks are awesome.
Come and eat some awesome summer food.
The salmon burger's awesome.
Eat the burger, eat the corn on a stick,
Alexa, want dessert?
This is great.
My name's Adam. I'm the cook at Balboa's.
I've cooked all over the place.
I cooked for presidents.
But don't take my word for it.
Take everybody else's word for it.
Absolutely great.
Amazing.
I am gonna come Segway down to Balboa Pierless.
That's right! Balboa's great.
[ Scattered laughing ]
IRVINE: Adam.
Great. Love it.
First of all, I love that you got people
to talk about your food, but you actually didn't cook anything.
Number two is, you refer to yourself as a cook,
humanizing and humbling yourself, which is important.
But thirdly, and most exciting to me,
is I want to try some food that was cooked
by a cook who cooked for presidents.
Who did you cook for, which president?
President Clinton.
I just made him soup, but I was part of it.
Made him soup. Okay. Was it on a stick?
Okay.
ADAM: I made the particular bowl of soup 300 times.
So, it was gonna be -- His soup wasn't gonna be
different than the next guy's soup,
but I will tell you, it really helped me
because if you keep that as a mindset
no matter who you're cooking for,
it really is actually helpful.
Okay.
After watching all of these, in my opinion,
the restaurant that I would most like to go to...
...would be Adam's.
Thank you, Chef.
Adam, you have won this week's pitch.
Adam won with pelicans.
Thank you, Chef.
I think Robert's starting to see
that I'm a creative person and I'm a good cook,
and I think that he sees that I'm serious.
Okay.
...the diners that come to dine here today
will see your commercial...
Cool.
On this TV as they're walking up.
Great. Thank you.
But, the rest of you are gonna need to come up
with your own marketing strategy and stand out.
Your concession stands will open for service
in about three hours from now.
The person who earns the most money is gonna win.
So, what are you waiting for?
Get going!
IRVINE: Coming up on "Restaurant Express"...
PATRICK: *** ball.
Hey! Don't rip my [bleep] down, bro. Watch out.
You are failing with this food.
IRVINE: Our five aspiring restaurateurs have 30 minutes to shop...
I think I got everything.
IRVINE: Before they head back to the beautiful Balboa Pier.
Then, they'll have three hours to prepare their food
and figure out how they'll make
their concession stand stand out.
The stakes are huge. I want that restaurant.
I'm putting out the best damn food out here.
My menu is a classic, all-American bacon cheeseburger
with "awesome" sauce.
I think if you are a human being,
it's in your DNA to want bacon.
The "awesome" sauce was mayonnaise
and vinegar and some secret spices.
And I'm doing that with a southern satay
with a brown sugar barbecue sauce,
and I made strawberry milkshakes.
It's gonna be great.
But I also have to show.
I do, too, understanding marketing.
And that was the one thing on my mind while I'm prepping,
is how do I do this?
Jan. Best on the Beach.
JAN: Best on the Beach.
Very simple menu.
Simple food can be some of the best there is.
Yes, sir?
Remember what I said? What did I saw this morning?
Stop.
Think out of your brain.
Okay?
When your children want something from you,
Yes.
Think about it. That's all I'll leave you with.
Good luck.
Thank you, sir.
He said to think.
And, you know, I'm a mom, and it dawned on me. Yes.
All I have to do to stand out is get the kids' attention.
SEONKYOUNG: My booth is called Pier Chop Chop.
My menu is caramelized tiger shrimp.
Look at this. It's almost a lobster.
Korean bibim burger.
Dessert, I'm making angel mousse
with fresh mango and strawberry salad.
Surprise.
Chop Chop.
Pier Chop Chop.
Your commercial this morning.
Were you upset about what I said to you?
I was upset about how the commercial turned out.
I was just so upset.
I think I was that upset because I was so passionate
about what I was doing, and I want him to understand.
I got the feeling that you're worried that you don't have
the same restaurant experience as anybody else.
Yes. I don't have any.
Yes.
Stop what you're doing. Look at me.
You have attributes that other people don't have.
You have had a very tough life, right?
I haven't spoken with my dad for five years.
When I married my husband,
my dad kicked out me from the family.
You have overcome obstacles people can't even imagine.
Everything you've done up until this point,
Yes.
You can do anything you put your mind to.
You have already proved that, right?
You've come to this country. You've done all these things.
Yes.
And you're still here.
You know, you've got to flip that
and turn it into a positive.
The reason I am tough with you
is because I expect more from you.
Okay?
Food is only a piece of it, right?
Yes.
How are you gonna get people to you?
I'm taking a risk making this burger,
because it's very unique.
I need to find a way to get people to come into my booth.
ADAM: This is definitely the most distracting place
I've ever cooked in my life.
Better let my girlfriend know I didn't put those girls there.
Item number one on my menu is a shrimp and salmon burger
with a Vietnamese salad.
Item number two is called Mexican corn.
Item number three is a vanilla custard
with raspberries and blueberries and a lady finger.
Yes, Chef?
Shrimp and salmon burgers, huh?
Kind of hedged my bet
that the other people would do a, uh, all hamburger.
I'm taking a huge risk.
I'm hoping people here in California
on the beach on a beautiful day
would rather a fresh shrimp and salmon burger
than, like, a greasy, uh, regular beef burger.
If I was ever gonna sell a shrimp and salmon burger,
I mean, this is gonna be the place, so.
I'm feeling pretty good, yeah.
I mean, people can grill hamburgers in their backyard.
I mean, that's a nice thing to do,
but this is a little more special.
Plus, I had this big prize that I won, which was the commercial.
So, I'm feeling like a total champ.
All right.
ERIC: I'm the lonely child at the end of the pier.
All I'm thinking about is,
how can I get the message out about my place?
Because my commercial's not playing.
I'm the farthest one away from the front.
How can I get people down there?
So, all I'm thinking is I need signs.
So, I get to the "Restaurant Express"
art trailer, because otherwise,
I'm gonna get lost in the shuffle.
Nobody's doing the flavors that I'm doing.
Southwest burgers.
I have some poblanos roasting, caramelized onions,
Oaxaca, and cheddar is the cheese option.
For the stick, I did a play
on a sautéed dish that I do with shrimp,
and then, for dessert, just a badass ice cream sundae.
ERIC: Yes, Chef?
MF Tasty. You're continuing the theme, huh?
You know what?
Like I told you in Temecula,
if I'm not confident in my own idea,
how am I gonna be able to get other people
to believe in me, as well?
What additional marketing have you done?
Right now, I, uh, bought signs
that I'm gonna turn into sandwich boards.
So, even though there's a video playing,
there's a big sign that says, you know,
"come, best food on the pier is at MF Tasty, arrow this way."
So, you're trying to downplay what Adam's done right?
Well, I mean, it's real estate,
and nobody has a monopoly on that.
So, definitely, where I can. I'm the farthest away.
I need something to draw people down here, you know.
Nobody has thought of that real estate yet, which is great.
I'm interested to try your food later, too.
Good luck.
So, I took that loud and clear.
I am all the way at the end.
I need to make people aware of it.
This is what I'm passionate about right here.
I decided I'm doing, like, Surfie's sloppy wipeout burger,
a shredding shrimp skewer
and the dessert, a sweetened mascarpone cheese
with poached apples.
My plan was to get all the prep done,
and then work on marketing.
Patrick. Surfie's. Tell me where that came from.
PATRICK: There are, you know, a lot of people around surfing
and enjoying the beach.
Um, I thought that would help to hit my target, uh, market.
Okay. So, what have you done, uh, for additional marketing?
I have not done anything for additional marketing
at this point.
Robert's calling me out on marketing,
but, you know, you can't market a product that you don't have.
I've got to make the product,
and then I can think about marketing.
You sound very hesitant right now, and that scares me.
[ Chuckles ]
So, if you don't market, what happens?
People most likely will not stop.
Okay, which means what?
I'll go home.
You may want to think about that, right?
Good luck.
I'm still feeling good about my food.
I mean, I know this stuff is good.
I've just got to put everything I've got, all my heart and soul,
into that food, so I can win with the food.
My game plan is to put up as much signage as I possibly can.
No one had a monopoly on any of this real estate.
I made as many signs as I could.
PATRICK: I think Eric's brilliant for doing that,
but this is a competition, and I'm not gonna let that
get in the way of me doing my business.
ERIC: You know, Patrick actually goes as far
as to tear down one of my signs.
Hey! Don't rip my [bleep] down, bro. Watch out.
In my opinion, when there's a building,
and there's a billboard over that building,
that business doesn't get to blow up the billboard.
They get to deal with it.
There's a wall right here.
I don't care if you don't like it.
I think that's just him mad at himself
that he didn't think of it.
I'll keep moving it.
I'll make a sign that says Surfie's spits in their burgers.
*** ball.
Welcome to Balboa Pier
and the "Restaurant Express" concession stand.
PATRICK: Service is about to begin.
I'm just gonna have to push my food
so that I sell as much as humanly possible.
Oh, crap! Service start! Service start!
Enjoy.
[ Cheers ]
This is great!
My name's Adam. I'm the cook at Balboa's.
Hi. Where do we order from?
Right here. What can I get for you, sir?
Here's your burger, cheese on the side.
Who would like a beautiful salmon burger, fresh?
PATRICK: Service starts.
Immediately, people go right past Adam's table.
Salmon burger? Step right up.
Even though he's got his commercial out there.
JAN: Come and eat some awesome summer food.
They don't want a salmon burger.
Salmon burger, Mexican corn?
Anybody want one?
ADAM: Don't I want to try something a little different?
The answer to that question is no.
Step right up, folks.
Nice burgers, salmon burgers, corn.
Who can I help?
We got milkshakes, ladies.
You see kids, target the milkshakes.
Half of that crowd was under the age of 12, right?
All it took was for me to start saying,
"Hey, baby, you want a milkshake?"
Boom. I start getting people immediately.
Hey, Jan.
Chef, how are you?
Pretty well. Uh, staying busy.
So, obviously, you had a simple menu.
We talked about that,
Yes.
The children want milkshakes, and the parents want burgers.
Two milkshakes? And one skewer.
Yes, perfect!
Good.
So, I want to tell you thank you for that. Thank you.
You don't have to thank me. You just have to be smart.
Yes.
All right. So, which is your biggest?
Uh, the milkshake, yes.
Let me try the milkshake.
IRVINE: Jan's milkshake is selling for $6.
Milkshake. Can't go wrong with a milkshake, right?
We're on the beach. Kids love it.
She's being very smart. It could be her savior.
Jan's bacon cheeseburger with "awesome" sauce is $14.
Thank you.
It was really exciting. I felt pretty good.
And especially after the things that Robert had said to me.
You know, I had felt like I'd gotten it.
Great food.
Thank you, sir.
All three dishes, the milkshake,
the burger with the "awesome" sauce,
and it's the sauce that makes it.
Children will love the milkshake,
adults will love the burger
and everybody will love the chicken.
The menu was very kid-friendly.
I liked the milkshakes and the chicken. So, it was perfect.
I think she's gonna be a tough one to beat.
I'm not lying. You never had a burger like this.
Here. Taste it!
You taste it?
I want people to understand how good this burger is.
So, I start giving away samples.
Try it. Anybody doubt about this meat?
MAN: We don't have anything like this around.
So, it's really cool to try something new.
It's different than all the other American burgers
that we usually have.
Everybody who tasted, everybody ordered.
She sold us with the little giveaway.
[ Laughs ]
Traveled a lot of places in this world,
and I have never had this.
The flavoring, it's really good.
Shrimp and salmon, anybody interested?
Mexican corn here.
Yes, Chef?
What's happening?
Yes, Chef.
I see that.
If I was you right now, I would be in there giving stuff away.
Okay.
To get them back here, because right now,
all the action is not here.
No, that's for sure.
They're coming.
They're walking that way, and then, they --
some of them are coming back here after they read it.
That's not an excuse. It really isn't.
Look. The marketplace dictates, you know. That's it, you know?
The marketplace wanted a hamburger.
Salmon and Vietnamese salad on a potato roll.
It's got a great flavor, I'll say that.
Thank you, Chef.
No.
Children -- I don't believe, children,
Okay.
I thought that they would want something different.
But, no. They still want the stupid hamburger.
No. This is an adult item, that's for certain.
Yes.
IRVINE: Adam is selling his Mexican corn for $7.
I thought the corn was gonna be a home run.
I thought that it would just fly out.
Thank you.
The salmon burger is cooked correctly.
It is seasoned correctly. The corn is great.
It's too big, but the flavor is there.
So, the advantage that he had this morning
with winning the commercial has really not paid off.
Because we've had the TV here
that's been playing, and nobody's listened to it.
They've gone straight for the other end of the pier.
One man stands to gain a restaurant,
and if it was me, I'd be pulling out all the stops.
So, Patrick, how's it going?
PATRICK: Uh, it's going pretty well.
Is the, uh, extra marketing piece?
Sir?
Well, the umbrella, yeah.
Because I thought that if everyone saw my umbrellas
walking around, that they would ask where they came from.
PATRICK: In a small town, everything's about word-of-mouth.
This is a small group.
I want everything to be about word-of-mouth here.
I figured that's an easy marketing tool.
It has worked.
So, what's your biggest-selling item?
The burger, by far, but I have had several sales for the combo.
All right. Give me the shrimp.
IRVINE: This is Patrick's shredding shrimp skewer.
The breading fell of the end.
I don't know, actually.
Did you coat it in egg and flour and egg again?
I used a different wash than normal.
I used a cream and the raspberry chipotle.
Try it.
What do you taste?
Um, I taste breading, mostly.
And?
Grease?
Grease.
Really greasy. Too greasy for me.
People go to restaurants because the food tastes good.
It's cooked well. Presented well.
Patrick's sloppy burger costs $10.
Oh, yeah.
I want you to try that and tell me
if you taste seasoning on that, because I don't.
Patrick.
He's one of them people that you want to shake up first of all,
to make sure he's still with you,
but then, he becomes condescending
when you try and teach him something.
I taste salt, cumin, pepper and then, the cheese.
So, that must be different to this half.
Because try that, then. Because I don't taste anything.
I'm not here for my good. I'm here for their good.
So, what's the difference between that and the other half.
I actually thought both halves tasted really good, Chef.
I thought you might.
All I'm gonna educate you for a second.
Because that -- you're just annoying me right now.
You are failing with this food.
IRVINE: Patrick. I'm gonna educate you for a second.
Yes.
All right. Try that.
Right? Put that there.
Try it now.
What does it taste like?
Tastes like meat.
It's seasoned correctly.
He can say whatever he wants to about it.
I'm still feeling good about my food.
Sometimes, you just don't want to learn, and obviously,
All right.
It's not personal. It's about education.
But, you seem to -- all you seem to do
is just this, and you're not listening.
When I try to teach something, it's not for my good. It's for yours.
Whatever.
This competition's about money,
and I know that I've got a pretty good till.
This menu is not well thought out and it's not executed well.
And right now, Patrick thinks
that the burger is gonna be his saving grace.
We'll see.
Hey!
Very busy.
Look at the mess at your station.
What's going on here?
I was making, um, samples for people,
because people were kind of wondering
about the unusual menu.
So, I wanted to make sure people taste the food first.
That's a good idea, right?
Give samples of an unusual menu if they're not used to it.
Okay. Good idea.
Yes, Chef. I'm very happy.
And, um, because everybody's happy with my food.
All right!
This Korean bibim burger.
It's a beef patty, and I seasoned it with soy sauce,
brown sugar, lots of garlic and green onion.
And this is my secret bibim sauce
that everybody asks the recipe for.
Doesn't an egg go on top of that?
Thank you.
Look at that.
Well, that's excellent.
Thank you.
The burger is absolutely stupendous.
Truly, truly spectacular burger.
The egg on the burger got me.
It's got a bit of an Asian flair,
and then, it's got a little bit of crunch.
It's really good.
If she feels confident and she's in a good mood,
then she produces amazing food.
Here's, you know, the corn.
The salmon burger seems pretty popular.
Get a combo?
People were trickling to my booth.
I was selling the things the things I was selling.
Here's another salmon burger.
I just had the shrimp and salmon burger.
Another burger? You got it.
I really enjoyed his food.
I think I would've been better
if I would've just made a fancy hamburger with beef,
but I don't feel I failed.
Two custards, coming up.
One burger for Carlos.
Here's your burger, cheese on the side.
Shrimp will be up in a second. So, I have three shrimp all day.
21, that's you guys.
We saw the signs for MF Tasty, and they brought us over.
Eric.
How are you doing?
Let's just say, if I didn't put those signs up,
I'd probably be a lonely guy down here.
Well, I got to tell you, that was probably the smartest thing you have done today.
Thank you, Chef.
Because I have seen nothing but a stream of people
at your concession stand.
It's been unrelenting.
Now, I know, you know, signage is important.
Knowing where people need to go.
Telling them where the location is.
Telling what you're selling.
These are all just as good
as actually having a quality product.
So, this is the burger.
Paprika, cumin, salt and pepper.
On top of it, you have the roasted poblano
that you saw earlier with some caramelized onions.
That's very good.
Thank you.
The burger was a very unusual choice,
but it's paid off for him, I think.
Just went to MF Tasty, and he's by far got the best burger.
And I just think he's rocking it out.
It's so good.
Very smart, and very cunning, is the word I would use for Eric.
He made the signs, put them up.
People read them. They saw it. They came straight down here.
They bypassed other people.
When I saw the signs for MF Tasty,
I didn't really know what they were, but there was a big arrow.
So, I started following it, and when I saw that burger,
the burger did the rest.
Taking the business from the other competitors.
At that point, he's selling.
And obviously, it worked because there was a lot of people here.
Very, very smart.
Ladies and gentlemen!
The concession stands are now closed.
Thank you very much for coming.
JAN: My line did not stop.
I was slammed from the beginning to the end.
People loved my burger.
Pier Chop Chop was very different.
ERIC: I am confident about the food.
I love that I got great feedback from my customers.
I love that I got repeat customers.
I still feel confident that I'm not going anywhere.
If I was to do it again, I would not make a shrimp burger.
I would make something that the marketplace wanted.
The goal is to stay on the bus.
So, how did you guys feel today?
I'm gonna have to really analyze what I'm doing
before the next challenge, if there is a next challenge.
I feel like I've done a good job.
I feel like I've listened and have responded to everything.
I mean, back in Vegas, I was a nervous wreck.
I'm not a nervous wreck anymore. I solved that by week two.
He thought mine -- he was like, it's interesting.
It's not what I would guess for a burger.
ERIC: I think I have what it takes to win this competition.
I really care about what I do, and I realize
that it's more than just putting out some good flavors.
You know, I took a risk because I didn't do a beef burger.
I got to take shots, man. You got to take shots.
Nobody wins contests and games by not taking educated risks.
JAN: You didn't taste your burger?
I couldn't taste it. I didn't have time.
SEONKYOUNG: I don't want anybody to go home
because we really feel like we are all family right now.
Well, this wasn't the day at the beach
that you all hoped for, huh?
Hopefully, you all learned how important it is
to do something special and think outside the box,
so the customers come to you instead of your competitors.
Based on the receipts,
there was one person out of all of you
that stood out above everyone else.
Eric.
You are the winner today.
Congratulations.
Thanks, guys.
IRVINE: Even though your commercial let me down,
you were really smart with your marketing
to get people to your stands.
Them signs paid off.
Thank you, Chef.
Get on the bus.
Thank you, Chef.
I almost was like, "Really?" Like, when he said it.
But, that was the best feeling in the world,
to know that not only did I get the message and put it in place,
but that it paid off.
I am so happy right now.
Yes, Chef?
To give away samples of those unique dishes was a great idea.
You got people so excited about coming to buy your food,
but, more importantly to me,
your burger stood out way above everybody else's
and it was clearly the best of the day.
Thank you so much. [ Sniffles ]
Thank you.
Get on the bus.
Thank you.
I don't take Seonkyoung lightly at all,
and I think that anybody that does take her lightly
is not gonna get on the bus.
Nice. Yeah, we'll hug.
Jan.
Your food was excellent.
Milkshake, brilliant strategy
that got almost every kid on the pier to your stand.
And along with them kids...
Come the parents.
Came the parents.
That stood out to me as one of the best decisions
of the whole day.
Thank you.
Jan, get on the bus.
I think we've all learned in the course of this competition
you have to have an entire range of skills
to make it in the restaurant business.
Patrick.
Yes, Chef?
You didn't market yourself.
You relied on your food, which was disappointing.
Anything you have to say?
Um, time really got to me today.
I didn't do marketing the way I should have,
but I'd like to say that if it's my time to go,
I appreciate all of the knowledge
that you've given me over the last few weeks.
He's giving up. What?
And I definitely plan to apply those to my --
So, you've already thrown in the towel,
and we haven't said anything.
No, Chef. No.
What are you harping on about?
I was getting to that everyone that I talked to
said that they thought I had the best burger.
Is that the case?
Okay.
Well, I've got to tell you something.
The receipts actually do not show that.
There wasn't enough of them.
Yes, Chef.
Adam.
Yes, Chef?
You should've crushed this today.
The commercial actually got people to your stand,
but I think they were disappointed
to see a fish burger and not a classic burger.
ADAM: Shakespeare said, "To thine own self be true."
I'm true to myself.
I felt a shrimp and salmon burger would be the best.
Live by the sword.
Die by the shrimp and salmon burger.
I got to tell you.
I really liked your burger, but on the beach,
I don't think I would've chosen it.
In a restaurant, different story.
Why should I let either one of you back on this bus?
I'm gonna do a much better job next week, Chef.
You said that last week.
Adam? Why should I let you on the bus?
I think I do pretty good thinking outside the box.
I think that I took some chances.
I have heart.
And I feel that I make pretty good food,
and I feel that I could give some love,
you know, through this.
So, that's why. That's why I should be on the bus.
Well, like I said earlier, it's a dog-eat-dog business,
this restaurant business, isn't it?
It is.
Here today, gone tomorrow.
And for one of you,
time on the "Restaurant Express" ends right here.
ADAM: The others are watching from the bus.
They are hoping, they are praying,
that Robert somehow says, "Adam, go home."
They want me to break my leg.
They want me to have a heart attack.
They want me to go down. Why?
Because they know that I deserve a restaurant
and I am the one that will take it away from them.
Adam.
Get on the bus.
[ Gasping ]
Oh, my gosh.
Thank you, Chef.
Congratulations, Adam.
ADAM: One more down. Starting to gear up now. I am on fire.
I am ready to break away
from the pack with the next challenge,
and you'll see a difference
because I want to just obliterate everyone.
I don't want to eke out a little win.
I want devastation.
Good luck.
Thank you.
Lift your glasses off, please.
Potential means nothing if you can't embrace it and use it.
If you listen, you will go a long way.
Good luck.
Thank you, sir.
PATRICK: I'll have my restaurant.
I'm gonna continue to go forward.
I'm feeling really positive and really great.
I'm glad I had this experience.
IRVINE: Next time on "Restaurant Express"...
Yes!
IRVINE: It's the first-ever "Restaurant Express" auction.
$405 to Jan.
SEONKYOUNG: Oh, my gosh, Jan!
Each of you will be responsible
for opening your very own upscale supper club.
ADAM: Hi, folks. Hello.
What is he serving?
What did he do different than I did?
Boom. It hits me. Now, I could go home.