List of ''The Great Food Truck Race'' episodes

Truck Teams

San Diego, CA

Santa Fe, NM

Fort Worth, TX

New Orleans, LA

Jonesborough, TN

New York City, NY

Austin Daily Press – This team from Austin, Texas serves hot, grilled sandwiches. In episode three in Fort Worth, Texas, they set up on a little league baseball field and donated 15% of their profits (~$200) to the little league. They were eliminated in week 4 in New Orleans due to slow business and generator troubles.

Crepes Bonaparte – From Fullerton, California, this team is headed by a business savvy couple and their best friend who serve Parisian-style crepes. They were eliminated in week 3 in Fort Worth, Texas after a bad decision on their location cost them customers, and because many Texans were apparently unfamiliar with crepes.

Grill 'Em All – With a name and logo inspired by the Metallica album Kill 'Em All, this Los Angeles team serves gourmet hamburgers. Despite being at the bottom in most of the eliminations, they made it to the finale, and raced to the top of the Flatiron Building, winning the $50,000 grand prize.^[3]

Nana Queens – Banana pudding and chicken wings are the specialty of this team from Compton, California, which attracts people by having someone dressed up in a banana costume. They were eliminated in the first week in San Diego thanks to fryer issues and having to pay a $300 vendor fee to get into a festival.

Nom Nom Truck – This team from Los Angeles serves Vietnamese sandwiches. Their strategy primarily focused on partnering with local businesses in each city. They consistently made the most money in sales, every single week, earning them a spot in the final two. However, they were eliminated in the final week in New York.

Ragin' Cajun – Using generations old family recipes, this team hails from Lafayette, Louisiana and they specialize in Cajun food. They were eliminated in week 2 in Santa Fe, New Mexico after a failure to properly promote themselves.

Spencer on the Go – This restaurant-trained team from San Francisco serves high end, authentic French cuisine, going so far as to set up a folding table so patrons can enjoy a sit-down dining experience. They were eliminated in week 5 in Jonesborough, Tennessee in a close battle for small town sales.

Truck Stops

The "Truck Stop" is a challenge described by Tyler as a twist to keep things interesting that will make them "stop what [they're] doing and take a new direction".

Week 1: The trucks started out at Los Angeles but were sent to San Diego to sell their food. (This was meant to level the playing field because some of the food trucks were already from Los Angeles and had a loyal customer base.)

Week 2: During the competition, teams had to add chili peppers and make a new dish with it. A mystery shopper was sent around to taste all the chili dishes and pick the best one. Winner received immunity from elimination. Winner: Spencer on the Go

Week 3: Teams had to butcher a quarter cow and make a new dish with it. Like the previous week, a mystery shopper selected which dish was the best one. Winner received a Texan Rodeo Buckle, which represented $1,000 that was added towards their final tally. Winner: Grill 'Em All

Week 4: After being told to close up in the middle of late-night sales, the teams woke up early for a challenge at the docks. Each team was given 30 minutes to fillet a catfish and create a dish from it. A judge chef selected the best dish that would win $500 toward their final tally. The other three teams had to work together to fillet 700 lbs of catfish before they were allowed to start selling again. Winner: Spencer on the Go

Week 5: At a rustic farm, the teams had to create a five-course meal using frontier-era cooking utensils and supplies. A pair of judges determined who created the best overall meal. The winner received a spot at a nearby auto show and access to thousands of potential customers. Winner: Grill 'Em All

Week 6: This was a two-part challenge. The remaining two teams had to sell $500 in each of the five New York City boroughs, unable to move to the next borough until they hit the 500 limit in each (first the Bronx, then Queens, Brooklyn, Staten Island, & finally Manhattan where the sales needed were doubled to $1,000). Tyler called the teams mid-race to bring them back to Brooklyn where they had an hour to prepare the opposing team's signature dish for judge Chef Nate Appleman. Chef Appleman awarded a $500 bonus to the Nom Nom crew for their Asian-inspired burger which allowed them to skip the Staten Island stop. Winner: Nom Nom Truck

Results

     Team that won The Great Food Truck Race.

     Team that won the Truck Stop for that week.

     Team that received the most money for that week.¹

     Team eliminated for that week.

^Note 1 : The team that makes the most money each week receives plane tickets and hotel accommodations to return to that week's city, courtesy of sponsor Orbitz.

^Note 2 : The Nom Nom Truck opted not to do the Truck Stop challenge this week, confident they made the most sales and didn't need the prize (they ended up being correct).

Truck Teams

Las Vegas, NV

Salt Lake City, UT

Denver, CO

Manhattan, KS

Memphis, TN

Atlanta, GA

Miami Beach, FL

Cafe Con Leche – (Van Nuys, California) features Cuban cuisine and coffee. They were eliminated in week 3 in Denver after they had to pay premium prices for supplies they received from a restaurant they partnered with.

Devilicious – (San Diego) specializes in self-described "twisted" comfort food. They were eliminated in week 2 in Salt Lake City, Utah after a $1-off promotion cut deeply into their profits.

Hodge Podge – (Cleveland) serves "grab-bag" comfort food. Despite being in last place in week five, they were saved because Korilla BBQ was disqualified due to cheating. They made it to the finale in Miami but ultimately lost.

Korilla BBQ – (New York) serves Korean grill and barbecue. They were disqualified in week 5 in Memphis, Tennessee after they were caught adding $2700 of their own money to the cash box.

The Lime Truck – (Orange County, California) serves California beach cuisine that is ingredient-driven. They advanced all the way into the finale in Miami and ultimately won the Great Food Truck Race.^[5]

Roxy's Grilled Cheese – (Boston) features gourmet grilled cheese. Roxy's was eliminated in week six in Atlanta, Georgia; despite winning $1000 in the Truck Stop, they came up short by over $1300.

Seabirds – (Orange County, California) a vegan food truck. They were eliminated in week 4 in Manhattan, Kansas after slow service on their first day prevented them from taking advantage of the prime location they won in the Truck Stop.

Sky's Gourmet Tacos – (Los Angeles) serves Mexican/soul fusion cuisine. They were eliminated in the first week in Las Vegas, Nevada, after experiencing a tire blowout that cost them an exclusive appearance at a festival.

Truck Stops

The "Truck Stop" is an early challenge that gives an advantage to one truck in the main elimination challenge.

Week 2: The trucks were required to make a dish using sausage that they made themselves and five ingredients from an ingredient table. The winning truck earned an additional $100, doubling their seed money to $200, and immunity from the Speed Bump. Winner: Hodge Podge

Week 3: The trucks were required to forage for wild mushrooms in the mountains outside Denver and create a dish featuring the local mushrooms. The winning truck earned an exclusive interview with the local ABC affiliate and $200 of seed money; the remaining trucks received no seed money at all. Winner: The Lime Truck

Week 4: The trucks were required to make a meal based on the local cuisine for $5 or less. The winning truck would be the only team allowed to park in Aggieville, a popular restaurant area near the university campus. Winner: Seabirds

Week 5: The trucks were required to butcher and prepare a 100-pound pig, and prepare a barbecue sauce to go along with their dish. The winning truck earned an additional $500, doubling their seed money to $1000. In addition, the winning truck was allowed to leave the Truck Stop immediately, while the other teams, as a punishment, had to butcher the remainder of the pork (including the winning truck's) to donate to a local food bank, before leaving. Winner: Roxy's Grilled Cheese

Week 6: The trucks had one hour to find both peaches and peanuts in downtown Atlanta, and to combine them with the ingredients in a random basket. A local chef judged who best used the peanuts and peaches. The winning truck received $1,000. Winner: Roxy's Grilled Cheese

Week 7: The trucks were required to venture out 5 miles into the Atlantic Ocean by boat and go fishing. They had 30 minutes to catch a fish and 30 minutes to prepare it. The winning truck received $1,500. Winner: The Lime Truck

Speed Bumps

A speed bump is a challenge that requires all the teams to handle a sudden, unpleasant twist in a creative way.

Week 1: The trucks were required to stop using propane with only six hours of the day left.

Week 2: The trucks were required to relocate at least one mile away from their current location.

Week 3: The trucks were required to be handled by only one truck member.

Week 4: The trucks were required to sell everything on their menus for less than $1.00

Week 5: The trucks were required to serve only vegetarian food.

Week 6: The lead chefs on each truck were sidelined, with their two remaining teammates having to man the truck. With approximately one hour left, they were allowed to return.

Week 7, Speed Bump 1: The teams had 5 minutes to grab whatever they needed off their trucks before they were towed. To get the truck back, they needed to make $200 from the food they had.

Week 7, Speed Bump 2: The teams were required to shut down for the rest of Day 2. For the first 2 hours of business the next day, the trucks only sold desserts.

Results

     Team that won The Great Food Truck Race.

     Team that won the Truck Stop for that week.

     Team that earned the most money for that week.

     Team eliminated for that week.

^Note 1 : Independent of the Speed Bump, a local food blogger, "The Chubby Vegetarian", visited each truck. The truck that received the best review was granted immunity. The Lime Truck won immunity.
^Note 2 : Although Korilla had the third highest sales, they were disqualified for cheating when one of the team members added $2700 of their own money to the cash box.

Truck Teams

Los Angeles, CA

Flagstaff, AZ

Amarillo, TX

Fayetteville, AR

Nashville, TN

Cleveland, OH

Boston, MA

Portland, ME

Lubec, ME

Barbie Babes is from Los Angeles, California and serves traditional Australian barbecue. Barbie Babes was eliminated in week two in Flagstaff, Arizona, after a mishap with an underpriced menu, that affected them greatly. They lost out to Momma's Grizzly Grub by $170 and were only eliminated because of the me immunity Pop-A-Waffle received.

Coast of Atlanta is from Atlanta and serves fresh local seafood. Coast of Atlanta was eliminated in week four in Fayetteville, Arkansas, after three other trucks were parked at a thriving local farmer's market, and they were not allowed to park there. They lost out to Momma's Grizzly Grub by just $24.

Momma's Grizzly Grub is from Wasilla, AK and serves homestyle comfort food dishes. Momma's Grizzly Grub was penalized $250 in week four in Fayetteville, Arkansas because they broke a streetlamp; they barely survived elimination as a result. Momma's Grizzly Grub was eliminated in week five in Nashville, Tennessee after they parked at a cupcake shop and could not get any business; they had to scramble to find customers.

Nonna's Kitchenette is from Parsippany, New Jersey and features traditional Italian recipes passed down from their grandmothers. Nonna's Kitchenette was penalized $250 in week five in Nashville, Tennessee after they accidentally hit somebody's car with their truck; however, they still ended up in second place. Nonna's Kitchenette made it all the way to the finale, winning the truck stop, but still coming up $103 short to Seoul Sausage.

Pizza Mike's is from Columbus, Ohio and serves pizza and Italian food. Pizza Mike's was eliminated in week three in Amarillo, Texas, because of parking at a dog park temporarily for an event, only to be forced to remain in the park for the rest of the day with the day's speed bump, which made them lose customers.

Pop-A-Waffle is from Los Angeles and creates waffles ranging from strawberry shortcake to fajitas. Pop-A-Waffle was eliminated in week six in Cleveland, Ohio, after a bad decision, with one hour left in the day, to park at a concert down the road, through traffic.

Seoul Sausage is from Los Angeles and serves Korean-style burgers and kimchi-fried-rice-balls. Seoul Sausage made it to the finale and beat out Nonna's Kitchenette. They won $50,000 and got to keep their truck.

Under the Crust is from San Diego and serves gourmet sweet and savory pies. Under the Crust was eliminated in week one in Los Angeles, California, after they could not park at L.A. Live and could not sell anything fast enough, once they parked on Hollywood Boulevard. After they were eliminated, Tyler Florence announced that Food Network would donate $5,000 to the American Cancer Society in honor of team member Hannah's deceased fiancé, Keith.

Truck Stops

Week 2: The teams had to make a dish out of cactus and put it on their menu and be judged by a local judge, Beau MacMillan. The winner got immunity. Winner: Pop-A-Waffle

Week 3: The teams had to include a ballpark special on their menu, an item that would be available at any stadium anywhere in the country, and are judged by stadium concessionaire, John Ciarrachi. The winning team earned $500 and a mysterious key, which turned out to be needed to unlock the boot that was put on their truck during the Speed Bump. Winner: Seoul Sausage

Week 4: The teams had to create a breakfast item that included a secret ingredient, Pop-Tarts, to be judged by an acclaimed teen chef, Jeremy Salamon. The winner received a token that was worth $750. Winner: Nonna's Kitchenette

Week 5: The teams had to create a picnic basket, featuring their takes on classic Southern dishes. The winner earned $1,000 toward their till and the exclusive rights to serve 1,500 people at an event hosted by Joey + Rory. Winner: Pop-A-Waffle

Week 6: The teams had to make a dish featuring an Ohio locally-grown beefsteak tomato, judged by Outback Steakhouse founder, J. Timothy Gannon. The winner got $250 added to their till, and got to sell for three hours, while the other teams had to shut down their trucks. Winner: Pop-A-Waffle

Week 7: The teams had to make a "New England Style" dish featuring lobster. The winner got $500 added to their till, and got to move on to the next city, while the other team had to shuck 6 bushels (600 pounds) of clams. Winner: Nonna's Kitchenette^[7]

Speed Bumps

Week 1: With six hours left, the teams had to relocate to Hollywood Boulevard to compete against each other in a sell-off.

Week 2: The trucks were required to serve only vegan food.

Week 3: The trucks had put on their wheels and were immobilized for the whole day. (Except Seoul Sausage because when they won this week's truck stop, they got a key to unlock the boot.)

Week 4: The teams were required to close their doors for the rest of the day, and start selling at 1:00 AM that night.

Week 5: The teams were required to have two members sit out while their other teammates trained culinary students to do their jobs.

Week 6: The teams were required to close their doors and sell on foot from a hot dog cart until 6:00 PM.

Week 7: When the teams got to Lubec, they were required to sell everything for under $2.

Results

     Team that won The Great Food Truck Race.

     Team that won the Truck Stop for that week.

     Team that earned the most money for that week.

     Team eliminated for that week.

^Note 1 : Even though Pop-A-Waffle came in last place, they won immunity in the Truck Stop Challenge, and Barbie Babes were the ones who were sent home.

^Note 2 : Dollar amounts were not announced, but the host said that the Momma's Grizzly Grub total exceeded Barbie Babes by $170.

^Note 3 : Momma's Grizzly Grub would have finished in 3rd place, but $250 was removed from their till to pay the insurance deductible for a destroyed city streetlamp.

^Note 4 : In weeks 3, 4, & 5 the winners of the Truck Stops also ended up earning the most money that week.

^Note 5 : Nonna's Kitchenette had $250 removed from their till to pay the insurance deductible for hitting a car.

Truck Teams

Aloha Plate is from Los Angeles, Maui and Oahu and serves classic Hawaiian plate lunches. After making it to the finale, Aloha plate beat Tikka Tikka Taco and won The Great Food Truck Race.^[8]

Boardwalk Breakfast Empire is from Sea Bright, New Jersey and serves comfort food with a breakfast twist. Boardwalk Breakfast Empire was eliminated in week two in Portland, Oregon after narrowly missing out on winning the $500 truck stop. If they had won, they would have been pushed into fourth for the round; instead, they lost to The Frankfoota Truck by $72.

Bowled and Beautiful is from Los Angeles and creates California style bowls. Bowled and Beautiful was eliminated in week four in Rapid City, South Dakota after a poor location choice on the first day of sales ending up putting them behind on day two. They weren't able to place in the Truck Stop and narrowly lost to Philly's Finest Sambonis.

The Frankfoota Truck is from New York City and serves uniquely topped hot dogs. The Frankfoota Truck was eliminated in week three in Pocatello, Idaho after poor location decisions cost them customers and they were penalized $50 for selling outside the city limits.

Murphy's Spud Truck is from Los Angeles and serves gourmet stuffed potatoes with an Irish twist. Murphy's Spud Truck was eliminated in week one in San Francisco after failing to properly get their propane working in time to sell their initial dish.

Philly's Finest Sambonis is from Philadelphia and serves Philly cheesesteaks and sandwiches known as sambonis. After making it to the final three Philly was eliminated because of poor sales in Chicago and losing the Truck Stop to Aloha Plate.

The Slide Show is from Los Angeles and serves sliders of every kind. The Slide Show was eliminated in week five in Saint Paul, Minnesota after failing to complete either Truck Stop and finished $1,076 behind Philly's Finest Sambonis.

Tikka Tikka Taco is from St. Louis and serves modern Indian tacos. Tikka made it to the final 2 but lost by more than $3,000 to Aloha Plate.

Truck Stops

Week 2: The teams were told to create all of their dishes out of a local delicacy, geoduck, and sell $200 worth. Once the $200 threshold was met, the teams had to race to Council Crest Park to find a token. The first team to retrieve the token won $500 towards their till. Winner: Bowled and Beautiful

Week 3: The teams were required to dig up their own potatoes and then reopen their trucks as a potato truck. After selling $750 worth of potato dishes, the teams had to race to the City Creek Trailhead for the chance to win one of three tokens that will add to their till; one large token worth $500, one medium token worth $250, and one small token worth $50. Winner: Bowled and Beautiful, 1st Runner Up: Aloha Plate, 2nd Runner Up: Philly's Finest Sambonis

Week 4: The teams had to go the Wild Idea Buffalo Company, one by one in 15 minutes increments based on how much money they made the day before (most money earned went first). There, they spent 15 minutes butchering their own quarter rack of buffalo. Aloha Plate was the first team to go, followed by The Slide Show, Tikka Tikka Taco, Bowled and Beautiful, and lastly, Philly's Finest Sambonis. After selling $1,500 of worth of buffalo dishes, the teams raced to Vista Point for the chance to win one of the three tokens to add to their till: one large token worth $750, one medium token worth $500, and one small token worth $250. Winner: Aloha Plate, 1st Runner Up: Tikka Tikka Taco, 2nd Runner Up: The Slide Show

Week 5, Truck Stop 1: The teams were required to serve all of their food on a stick, and sell $1,500 worth of it by 8PM. After hitting their goal, they had to race to Stone Arch Bridge to grab one of the two tokens to add to their till: one large token worth $750 and one small token worth $250. However, no team completed the challenge.

Week 5, Truck Stop 2: The teams had to create a special dish on their menu out of Spam. After selling $500 worth of food with their Spam menus, the teams had to race to the Peace Officers Memorial at the Minnesota State Capitol. The first team to arrive would win immunity and the other teams that completed the challenge by 8:30PM would win $500 toward their till. Immunity Winner: Aloha Plate, $500 Winners: Tikka Tikka Taco, Philly's Finest Sambonis

Week 6, Truck Stop 1: The teams were required to create their own deep dish Chicago-style pizza using a portable wood-fired oven to be judged by Chicago Mayor Rahm Emanuel. The winning team got a proclamation from the Mayor and earned $1,000 toward their till. Winner: Tikka Tikka Taco

Week 6, Truck Stop 2: The teams were required to add a sixth item to their menu, an authentic Chicago-style hot beef Polish sausage sandwich for $7 each, which were the same ones Mike Ditka sells in his restaurant. After selling 300 sausage sandwiches, the teams raced to Mike Ditka's restaurant. The first team to arrive got a five-hour head start to the next city: Annapolis, Maryland. Winner: Tikka Tikka Taco

Week 7: The teams travelled to Kent Island, Maryland, where they were required to haul their own crab and create an original crab dish. The winning team received $1,500 toward their till. Winner: Aloha Plate

Speed Bumps

Week 1: The trucks were required to close down and head to San Francisco, but in 15 minute increments based on how much money they earned in Beverly Hills.

Week 2: The trucks were required to go their entire first day without restocking their supplies.

Week 3: The teams were required to remove all items containing starch from their trucks and donate them.

Week 4: The teams were required to only have two people in their food truck while mobilized, and with each team's car being towed, they were required to find new ways to get to their locations while restocking their trucks with only $50 of seed money. At the end of the day, each team had $100 taken out of their till to get their car back.

Week 5: The teams were required to move from Minneapolis to Saint Paul.

Week 6: The teams were required to keep a minimum of five dishes on their menu for the rest of the race.

Week 7: The teams were required to each add a special dish to their menu that honored the other team. Tikka Tikka Taco was required to add a Teriyaki burger to their menu, while Aloha Plate was required to add chicken tikka tacos with yogurt sauce. Both had to be priced at $10, and if they sold 50 specials before the race ended, they got an extra $1,000 to their till.

Results

     Team that won The Great Food Truck Race.

     Team that won the Truck Stop for that week.

     Team that earned the most money for that week.

     Team eliminated for that week.

^Note 1 : Aloha Plate had $150 removed from their till for being outside of Pocatello city limits for three hours.

^Note 2 : The Frankfoota Truck had $50 removed from their till for being outside of Pocatello city limits for one hour.

^Note 3 : Philly's Finest Sambonis would have finished in 3rd place, but $500 was removed from their till to pay the insurance deductible for hitting a sign.

^Note 4 : Philly's Finest Sambonis had $120 removed from their till to pay for loaves of bread they ordered, but didn't pick up from the store.

^Note 5 : Week 6 did not feature the elimination of a team, but the third place team was instead eliminated at the start of week 7's leg.

Truck Teams

Beach Cruiser is from Venice, California and serves authentic, fresh California cuisine dishes. Beach Cruiser was eliminated in week five in St. Louis, Missouri after charging only $5 for tacos and narrowly losing the Truck Stop to Lone Star Chuck Wagon.

Chatty Chicken is from Chattanooga, Tennessee and serves fried chicken with sweet tea sauce and southern dishes. Chatty Chicken was eliminated in week one in Venice, California after initially failing to purchase enough oil to deep-fry their chicken and then losing time having to double-back to their truck twice while buying more.

Let There Be Bacon is from Cleveland and serves bacon-inspired dishes. Let There Be Bacon was eliminated in week six in Mobile, Alabama after spending an excess amount of time prepping and taking more than two hours to open their truck for business.

Lone Star Chuck Wagon is from Houston and serves BBQ, Tex-Mex, and much more. Lone Star Chuck Wagon were eliminated in the finale in Key West, Florida after their loss in the Truck Stop gave them only half the seed money The Middle Feast earned. Lone Star Chuck Wagon ran out of ingredients and were not able to restock, losing business and ultimately the race to The Middle Feast.

Madres Mexican Meals is from Norwalk, California and serves authentic Mexican dishes. Madres Mexican Meals was eliminated in week four in Oklahoma City, Oklahoma after a poor location choice led to lagging sales and clogging their meat grinder so they couldn't make enough burgers to compete in the Truck Stop.

Military Moms is from Fort Drum, New York and is made of moms whose husbands or sons are deployed in military. They serve comfort food. Military Moms was eliminated in week three in Austin, Texas after picking a bad location and not pushing sales. They were beaten by Madres Mexican Meals by only $6, after Madres won $100 in the Truck stop truck swap.

The Middle Feast is from Los Angeles and serves Middle Eastern food dishes. After seven weeks and more than 4,000 miles, The Middle Feast won season five of The Great Food Truck Race.^[9]

The Gourmet Graduates is from Providence, Rhode Island and, true to their name, are recent graduates from culinary school. They serve cafeteria food with a gourmet twist. The Gourmet Graduates were eliminated in week two in Tucson, Arizona for being unable to market their team very well and for their overconfidence for choosing to not sell during their last hours.

Truck Stops

Week 1: The teams must serve their best dish to the Cousins Maine Lobster, a food truck in Los Angeles. The two operators, Sabin and Jim, picked their top three favorites; the first place team got an extra $500 in their till, the second place team got an extra $200, and the third place team got $100. Winner: Madres Mexican Meals, 1st Runner Up: Beach Cruiser, 2nd Runner Up: Gourmet Graduates

Week 2: The teams must add a Sonoran hot dog as a fourth menu item, and could not sell anything else until they shopped and put the hot dog on the menu. The team that sold the most Sonoran hot dogs would be awarded $500 toward their till, the second-highest seller would get $250, and third place would get $100. Winner: Beach Cruiser, 1st Runner Up: Military Moms, 2nd Runner Up: The Middle Feast

Week 3: The teams must switch trucks with assigned partners for a portion of day two, and cook only the opponent's menu but the money they make will go into their own cash till. Lone Star swapped with Military Moms, Let There Be Bacon swapped with Middle Feast, and Beach Cruiser swapped with Madres. The team who sold the most of their opponent's food earned $500 toward their till, second got $250, and third got $100. Winner: Let There be Bacon, 1st Runner Up: Beach Cruiser, 2nd Runners Up: The Middle Feast and Madres Mexican Meals

Week 4: The trucks must only sell fried onion burgers for the rest of the day. They received fresh ingredients from a local burger joint. The first team to sell 50 burgers would get $500 and the second team would get $250. Winner: Beach Cruiser, Runner Up: The Middle Feast

Week 5: On the first day, Tyler visited each of the trucks and told them they all needed improvement, so on the second day they were challenged to make a best dish that had to be put on the menu and, later on, judged by Tyler. The best dish winner got whatever profit they made so far, doubled. Winner: Lone Star Chuck Wagon (additional $5,000)

Week 6: The teams must make a brunch dish which was bought by a random secret shopper and judged by Tyler. The best two dishes (Let There Be Bacon and Lone Star Chuck Wagon) got to compete in a Gulf Seafood challenge where the winner would get $1,000 toward their till. Winner: Let There Be Bacon

Week 7: The teams must create a dish using Everglades-inspired ingredients of alligator and frog's legs from Captain Gerald's House, which would be judged by Tyler. The winning dish got their seed money for the final two days doubled. Winner: The Middle Feast (from $184.50 to $369)

Speed Bumps

Week 1: The teams had to move from Santa Barbara, California to Venice Beach, California.

Week 2, Speed Bump 1: The teams had to move from their current locations to a local folk festival and sell head to head, adjacent to each other.

Week 2, Speed Bump 2: The teams had to create a jingle within a 30-minute time frame, then perform in front of a large crowd at the aforementioned folk festival.

Week 3: The teams had to relocate to a dating event until 7 p.m. and vie for the attention of the participants who each had one $25 token to award their preferred truck (the object being to get the most tokens for their truck).

Week 4: The teams had to shut down and reopen in 15 minutes increments in the order that they opened to start selling. They opened in this order: Madres Mexican Meals, Lone Star Chuck Wagon, Middle Feast, Let There Be Bacon, and lastly, Beach Cruiser. As a reward for opening first, Madres was never required to close.

Week 5: The teams were given no seed money to start with, so they had to make their money by selling toasted raviolis.

Week 6: The teams had to add three seafood dishes to their menu. They were also taken to a local shrimping boat and had to guess and collect 100 lbs. of shrimp by feel alone. Whoever got closest to 100 lbs. got the shrimp they collected for free. The other teams were given a chance to purchase shrimp at wholesale prices.

Week 7: Though not officially referred to as a "Speed Bump", there were several challenges presented to both teams in the last week. As soon as they got to Tampa, Tyler told both teams to pick five dishes that they would be selling throughout several different cities in Florida. One dish had to be sold for $5, three dishes were to be priced at $10, and one dish for $15. They were tasked to record a 30-second radio commercial in the second city, Bonita Springs, that would play in their final destination. The two trucks then had to partner up in Naples and sell pre-determined ingredients; they would split whatever profit they made together and that would be their seed money moving onto Alligator Alley (Lone Star made $200 and Middle Feast made $169). Their last city was Key West.

Topics

In Season 5, the teams went into a "food-truck boot camp". Each week has a different topic.

Week 1: Branding the Truck

Week 2: Marketing

Week 3: Partnerships

Week 4: Time Management

Week 5: Food Quality

Week 6: Local Ingredients

Week 7: All of the Above: Marketing and Branding in the commercial, Partnerships in selling for their seed money, Local Ingredients in the Truck Stop, and Time Management and Food Quality in their final city.

Results

     Team that won The Great Food Truck Race.

     Team that won the Truck Stop for that week.

     Team that earned the most money for that week.

     Team eliminated for that week.

^Note 1 : Dollar amounts went unannounced for The Middle Feast and The Gourmet Graduates in Week 2; however, Tyler Florence announced the differential between the two teams was $184. Keese said after the top 2 were announced that they "didn't even break $2,000".

^Note 2 : Dollar amounts went unannounced for Madres Mexican Meals and Military Moms in Week 3; however Florence announced that the difference was only $6.

^Note 3 : The Military Moms briefly mentioned counting "over $1000" before the show moved to the final results scene. Florence announced that their weekly earnings would be donated to the Wounded Warrior Project.

^Note 4 : Dollar amounts for Madres Mexican Meals were not announced.

^Note 5 : Dollar amounts for Middle Feast and Beach Cruiser were not announced, but they were separated by $160.

Truck Teams

Diso's Italian Sandwich Society is from New York City and serves fresh, quality Italian sandwiches. They were eliminated week 2 in Sedona, Arizona for not being able to sell enough sausage dishes.

GD Bro Truck is from Orange County, California and serves gourmet burgers and fries. They were eliminated week 5 in Tulsa, Oklahoma for not attracting enough customers with their roadside attraction.

Pho Nomenal Dumplings is from Raleigh, North Carolina and serves dumplings, pho, and sloppy joes. Despite their truck's engine failure, which forced them to rent a new one, they ended up winning the season and became the first all-girl team to win.^[11]

Postcards is from Los Angeles and serves soul food. They were eliminated week 4 in Amarillo, Texas for taking too long to prep, which cost them 2 hours.

Spice It Up is from Phoenix, Arizona and serves international dishes. They were eliminated week 3 in Santa Fe, New Mexico for not buying enough food, and having to close with 4 hours to go.

The Guava Tree Truck is from Dallas and serves Cuban food. They were eliminated week 1 in Lake Havasu City, Arizona because their generator blew, which delayed them from selling.

Waffle Love is from Provo, Utah and serves waffle dishes. They became the runner-up for this season.

Truck Stops

Week 1: The teams had to serve their twist on fish and chips. First team to get to 20 orders received an additional $500 for their till. Winner: Diso's Italian Sandwich Society

Week 2: The teams had to sell rattlesnake rabbit sausage dishes using pink jeeps as their food trucks. At 2pm that day, the competition ended, and they had to pay $100 for the sausage. Profits from selling the sausage dishes would be doubled. Winner: Spice It Up

Week 3: The teams had to create a dish using local peppers and other ingredients from the Santa Fe area. The winner would get $1000 towards their till. Winner: Postcards

Week 4: The teams were only given $50 of seed money, having to earn the rest by eating The Big Texan Steak Dinner Challenge: 72 oz of steak, a salad, a baked potato, three fried shrimp, and a dinner roll. Teams were given $50 if they ate all the sides and $200 if they finished the entire steak in 20 minutes. The first to finish was Pho-Nomenal Dumplings, followed by GD Bro, and Waffle Love. They received an extra $250 each. Postcards did not finish 11 oz of their steak and therefore only earned $150 for the steak and $50 for the sides. They were tasked to create a steak dish to sell and the team that sold the most steak dishes would win an extra $500. Winner: GD Bro. There was a second part to the steak selling contest where all the steak dishes were secretly tasted and judged by Bobby Lee, an owner of one of the biggest steak restaurants in Amarillo. He picked the best steak dish which would get an extra $500. Winner: Pho-Nomenal Dumplings.

Week 5: At a car show in Tulsa, the teams had 20 minutes to pitch a special dish to the attendees. Then each club member utilized a $25 chip to buy their preferred meal. Winner: Waffle Love.

Week 6: This final truck stop took place in St. Louis. The teams were given chicken, ground beef, and pork steak and 90 minutes to create winning dishes for each. Judges were from Adam's Smokehouse in St. Louis. The winner got to sell 30 fewer dishes in Chicago. Winner: Pho-Nomenal Dumplings.

Speed Bumps

Week 1: The teams had to close their doors by 8 p.m.

Week 2: None. There was an early quick fire challenge instead which consisted of the teams competing to get the most in sales from their signature dish. The winner got an hour advantage the next day.

Week 3, First Speed Bump: The teams were forced to go to the grocery store an hour before closing and get all of the food for their trucks for the entire weekend. They were not allowed to grocery shop again even if they sold out.

Week 3, Second Speed Bump: The teams were given spots next to each other at the Santa Fe Railyard Farmers Market and were required to stay until the farmers market closed.

Week 4: The teams were told that two of their team members had to go shopping for new supplies for 30 minutes while the last team member continued to run the food truck by themselves.

Week 5: The teams had their cell phones taken away from them and were required to have roadside attractions to market their trucks instead of utilizing social media.

Week 6: In Springfield, Illinois, the two teams were only allowed to collect $5 bills as the form of payment, requiring all dishes to be priced at either $5, $10, or $15. The final stop was in Chicago. The final challenge was to sell 50 dishes customized to each neighborhood in Chinatown, Little Italy, and Greektown. After selling all 150 dishes (120 dishes in Pho Nomenal Dumplings' case), they had to be first across the finish line at Buckingham Fountain.

Results

     Team that won The Great Food Truck Race.

     Team that won the Truck Stop for that week.

     Team that earned the most money for that week.

     Team eliminated for that week.

^Note 1 : Dollar amounts went unannounced for The Guava Tree Truck in week 1

^Note 2 : Dollar amounts went unannounced for Diso's Italian Sandwich Society and Pho Nomenal Dumplings in Week 2; however, Tyler Florence announced the differential between the two teams was $15.

^Note 3 : Would have been 1st place, but they incurred a $500 total fine for hitting a parked car to cover the deductible and for not taking ownership of the accident.

^Note 4 : Final amount for Postcards was not mentioned. However, Tyler did mention that this was the most revenue from all the food trucks garnered on any episode of this series with an amount of $48,000.

^Note 5 : Final amount for GD Bro was not mentioned.

^Note 6 : Pho-Nomenal Dumplings won despite having parked and sold their 50 Greektown plates two blocks away from the designated Greektown boundaries. They were required to go back and sell another 50 plates within the designated Greektown boundaries.

Truck Teams

Carretto Siciliano is noted for having Vinny^[13] from The Jersey Shore, competing with his mother and uncle, serving up Italian home cooking. They are runners-up in week 5.

Grilled Cheese All-Stars is headed by twin brothers and their college friend. They specialize in cheesy foods but mainly grilled cheese. They won this season of The Great Food Truck Race.

Lei-Away Leidies is helmed by a mother, her sister, and her daughter, all from Laie, Hawaii. They dish up authentic Hawaiian food. They are eliminated in week 4, in Palm Springs, California, after taking too long trying to find a place to set up on the first day, and being the only team who didn't win $200 in their till.

BigMista's Fatty Wagon is led by a barbecue master, his wife, and their BBQ pseudo-son. The trio serve up southern food, with an emphasis on BBQ. They are eliminated in week 2 in Oxnard CA after a delayed second day thanks to propane tank troubles and then closing early.

Fortune Cooking is led by a self-proclaimed samurai chef and his wife along with their best friend. They specialize in Southeast Asian cuisine. They are eliminated in week 1 in Los Angeles, California, after clipping two food trucks and having to pay for repairs.

Sweet Southern Soul is another all-female truck with two sisters and a friend who serve up southern soul food despite not having culinary experience. They are eliminated in week 3 in Solvang, California, because they had lower prices than the other trucks on the first day.

Challenges

Week 1

First Challenge: Starting off at Six Flags Magic Mountain, the families were faced with 12 plates of loaded funnel cakes. The key to their trucks were under one plate and if there was no key under one, they had to eat the funnel cake and choose another plate. Sweet Southern Soul gets their key first and Grilled Cheese All Stars were last to find their key, after eating 11 funnel cakes.

Second Challenge: Later on, Tyler offered a spot for one food truck inside Six Flags and each team had to bid for the spot, in the hopes that they would be able to make back the money they spent for exclusive access inside the theme park. Carretto Siciliano bid $400 and got the spot. The gamble paid off because they ended up with first place at the elimination.

Week 2

Challenge: After getting $200 seed money, the teams had to buy strawberries from the local Oxnard strawberry festival and make two dishes, one sweet and one savory. Bonnie Atmore, a spokeswoman for the strawberry festival, visited each truck to taste their strawberry dishes and the one she deemed the best would win $300 towards their till. The winner was Sweet Southern Soul.

Week 3

First Challenge: The teams were invited to OstrichLand USA for an egg hunt wherein they each had to find one egg that was dyed a specific color related to their team. Once they found their three ostrich eggs, Tyler gave them $300 seed money and they could go start selling. Sweet Southern Soul found their eggs first, followed by Carretto Siciliano, Lei-Away Leidies, and last again was Grilled Cheese All-Stars.

Second Challenge: Each truck had to make a family recipe dish using their three collected ostrich eggs. A secret shopper was sent around the trucks to try the dishes. The winner was Carretto Siciliano who get immunity.

Third Challenge: Partway through the second day, an additional challenge (akin to a "Speed Bump") came in the form of little aebleskiver pans that were delivered to all the food trucks. All the teams' pots and pans were replaced with the special Danish pans for a few hours.

Week 4

First Challenge: The teams must sell desserts priced at $6 but they had to bid on chocolate, fresh fruit, and nuts with the winners of their bid getting exclusive use of the ingredient. Grilled Cheese All-Stars won exclusive use of chocolate for $25, Lei-Away Leidies paid $45 for fresh fruit, and Carretto Siciliano were left with nuts for $25. The winners got $200 towards their till, and that's Grilled Cheese All-Stars.

Second Challenge: Inspired by the Cabazon Dinosaurs roadside attraction, the three teams were challenged to become human roadside attractions for their food trucks. The team who took the most photos/selfies with people got an additional $200 towards their till, and that's Carretto Siciliano.

Week 5

Challenge: The two remaining teams had one hour to shop, prep, and load their trucks onto a barge heading to Catalina Island. While their trucks set sail, they had to sell hot dogs out of carts in San Pedro. The team who made the most money selling hot dogs were taken to Catalina Island by helicopter, earning them an hour head start, while the other team had to travel by boat. The winners of the hot dog challenge were Grilled Cheese All-Stars.

Results

     Team that won The Great Food Truck Race.

     Team that won the challenge for that week.

     Team that won a second challenge for that week,

     Team eliminated for that week.

^Note 1 : For the first time, not counting the $300 seed money, only three teams made a profit. Despite being in the red, two teams in the bottom three still moved on.

^Note 2 : The winner of this "challenge" actually spent money (via bid) for a prime spot and ended up making the most sales.

^Note 3 : Dollar amounts were not disclosed but there was a $125 difference between the bottom two.

^Note 4 : No dollar amount was disclosed for Sweet Southern Soul.

^Note 5 : This is the only episode with two challenges worth money towards a team's till.

^Note 6 : Although they lost, Vinny and his mother from Carretto Siciliano got their own miniseries on Food Network called Vinny & Ma Eat America.

Truck Teams

Stick 'Em Up is a Tennessee family trio whose food is described as a variety of bites on a stick. The group's menu includes chicken and quick biscuits, a low country boil and tornado dogs. They were eliminated in week 3 in Tuscaloosa, Alabama.

The Breakfast Club is a Philadelphia-based breakfast entrant featuring three young, self-proclaimed "millennials". Their brunch-centric menu includes chicken and waffles, breakfast quesadillas and eggs Benedict sliders. They were eliminated in week 5, in Athens, Georgia.

Braised in the South is made up of a trio of trained Charleston chefs serving elevated Southern cuisine in street food for, with offerings such as barbecue shrimp tacos and Cajun chicken "tatchos". They were the winners of the season.

Mr. Po' Boys features a pair of chefs from a popular food booth at the Dallas Farmers' Market. Their menu is almost exclusively Cajun-inspired Louisiana-style po' boy sandwiches. They were the runners-up in week 6, in Savannah, Georgia.

The Southern Frenchie is an entrant hailing from Little Rock, Arkansas. The team's theme is eclectic Southern Fusion cooking, with dishes such as Italian-inspired pimento grilled cheese and French Canadian-inspired Southern poutine. They were eliminated in week 4 in Nashville, Tennessee.

Wicked Good Seafood is a group of Massachusetts friends serving New England-style seafood. The team's offerings include stuffed quahogs, lobster rolls and codfish sandwiches. They were the first eliminated in New Orleans.

Papi Chulo's Empanadas is a Dominican-American family team hailing from New Jersey. Its menu features a number of Caribbean dishes, but focuses on the Dominican staple empanada. They were eliminated in week 2 in Pensacola, Florida.

Challenges

Week 1

First Challenge: Each food truck must sell their version of a decadent beignet in New Orleans. Ingredients were provided and any money they made was added to their $300 seed money. The truck who made the most selling beignets was Stick Em Up ($131) and the least sold was Wicked Good Seafood ($35).

Second Challenge: The food truck teams must make a special of the day using ingredients from the popular New Orleans "Hurricane" drink (passion fruit, orange, and lime). Chef Susan Spicer went to each food truck to try their special dishes and chose the best one. The winner was Mr Po' Boy and they got $100 towards their till.

Week 2

First Challenge: The food truck teams were paired up and tasked to work together to make cohesive dishes that would be served to 50 aviation service members at Pensacola Naval Air Station. The two teams who got the most votes both got $200 towards their till. The Breakfast Club chose to work with Stick 'Em Up, Braised in the South picked Southern Frenchie, and the remaining Mr. Po' Boys were paired with Papi Chulo's Empanadas. The winning teams were Braised in the South and Southern Frenchie.

Second Challenge: The mayor of Pensacola, Ashton Hayward, wanted the teams to incorporate a red snapper into a dish. The truck that made the most money from one red snapper won immunity. The winner of immunity is Stick Em' Up.

Week 3

First Challenge: Two people from each food truck team had 15 minutes to crack pecans. The team who cracked the most pecans in 15 minutes got mentored by baker Jan Potter, for the upcoming dessert challenge. The winners were Braised in the South.

Second Challenge: Everyone must add pecan desserts to their menu. The team who sold the most pecan dessert dishes got $300 towards their till. On the second day, Tyler assigned them a "happy hour" special where they had to sell their pecan desserts for $1. The winning team of the pecan dessert challenge was The Breakfast Club.

Week 4

First Challenge: After tasting some spicy chicken from a restaurant known for it, the teams had to make their version of hot chicken but the catch was they could not use chicken. Chef Aqui Hines went to each truck and tried their version of hot "chicken", and chose the best dish. The winning team got $500 in their till, and that is Mr. Po' Boys.

Second Challenge: The teams were challenged to do self-promotion for their truck. Tyler and country singer Craig Wayne Boyd went around and judged which team best represented and promoted their truck. The winning team got immunity, and that was The Breakfast Club.

Week 5

First Challenge: The teams had to make a savory peach appetizer in 30 minutes for Tyler and Chef Mimi Maumus to judge. The winners were Braised in the South, and their prize is the ability to shut down both their competitors for one hour at any point during their time in Georgia.

Second Challenge: Tyler challenged the teams to change their menus; they were not allowed to make anything they've sold in the last four cities.

Week 6

First Challenge: The teams had to sell their food out of pedicabs for one hour. The team that sold the most got $500 in their till. The winners were Braised in the South.

Second Challenge: Every few hours, Tyler gave both teams a new location where they'd compete head to head. At each location, the two trucks got a different type of shellfish that they had to use. The team who sold the most shellfish dishes got an additional $500 in their till. The winners again were Braised in the South.

• 1st location – Johnson Square (shrimp)
• 2nd location – Savannah Civic Center (scallops)
• 3rd location – Forsyth Park (clams)

Results

     Team that won The Great Food Truck Race.

     Team that won money towards their till that week.

     Team that won a non-monetary challenge for that week.

     Team eliminated for that week.

^Note 1 : Braised in the South and Southern Frenchie both won money towards their till because it was a team challenge.

^Note 2 : Stick Em' Up won immunity this week so they moved on to the next city.

^Note 3 : The Breakfast Club won immunity this week so they moved on to the next city.

^Note 4 : Braised in the South were able to close down their competitors for 1 hour.

^Note 5 : Braised in the South won both the selling challenges, adding $1,000 to their till, and helping them win the whole race.

Truck Teams

Sassy Soul features three friends from Washington D.C in an all-woman team who dish out comforting soul food. Chef Sassy started out cooking shrimp over rice for her friends to make some money and soon found she had a passion for it.

Just Wing It is made up of Kevin, Sharon and Steven who met as contestants on season 12 of Worst Cooks in America. They were impressed by Kevin's chicken wings and based their food gimmick on that. They hope to prove to viewers that they can really cook now.

Buns N' Thighs is headed up by Chef Ian along with his girlfriend, Victoria, and her mother. They hope that their experience running a business in Chicago will give them an edge over the other teams.

New England Grill has Chef Kevin from Rhode Island, Chef Eddie from New York, and comedienne Christine from Massachusetts. They share a common goal; to bring the flavors of New England, from lobster to scallops to Yankee pot roast, out to the west.

Mobile Moo Shu is the second all-woman team, with three friends from Michigan who specialize in Asian fusion food. Michelle and Marley started cooking together in college, and Chelsea learned Asian flavors while teaching in China.

Heroes on a Half Shell has Donna in charge along with her oldest son and youngest daughter. They specialize in submarine sandwiches, scooping out a good amount of soft bread and leaving behind the "shell" to hold more of their fillings.

Chops' Shop features Chef Bryan "Chop", a professional caterer, from Pearland, Texas. He has brought his mother and his aunt to help serve up tasty Tex-Mex dishes like elote creamed corn and pulled pork nachos.

Challenges

Week 1

First Challenge: The teams met at Watt Ranch, outside Los Angeles, and had to hand-squeeze enough oranges to fill a pitcher in order to receive their seed money and keys to their food truck. They were then told to head to Los Angeles to start selling. New England Grill got to their truck first and Buns N' Thighs were the last to fill up their pitchers.

Second Challenge: In honor of the cattle ranch from earlier, the contestants were tasked to incorporate and sell beef dishes for $12 a plate over the course of three hours. The most beef dishes sold garnered $200 towards their till. However, they had to bid from a choice of six prime cuts of beef (since there were seven teams, the loser would get a mystery cut from Tyler). Heroes on the Half Shell bought ground chuck for $30, Chops' Shop bought beef ribs for $45, Sassy Soul bought New York strip for $100, Mobile Moo Shu bought flank steak for $80, New England Grill bought filet mignon for $100, neither Buns N' Thighs or Just Wing It bid on top round so they were given oxtail. The winner of the beef challenge was Mobile Moo Shu.

Week 2

Challenge: The teams had to make a signature shrimp dish to sell on Fremont Street in Las Vegas. The team who sold the most in four hours got a prime selling spot at the Vegas strip the next day; the winners were Mobile Moo Shu.

Non-Challenge: In lieu of a second challenge, because almost all the food trucks lost money in the first episode, Tyler told the teams to make their signature dish so he could taste them. He offered menu tips to all the teams and he brought along Elizabeth Blau, a restaurant business consultant, who would look at their expenses and give them financial advice.

Week 3

First Challenge: The teams converged at a Sonic drive-thru restaurant in Phoenix, and met with Tyler and Sonic's Senior Director of Culinary Innovation. They had to do a blind taste test of three specially chosen drinks and the team that guessed the most flavors correctly got an advantage for the second part of the challenge; Mobile Moo Shu guessed the most flavors correctly.

Second Challenge: The contestants had to make a dish inspired by one of five Sonic drinks: mango limeade, ocean water, cherry limeade, raspberry lemon iced tea, and strawberry lemonade. As winners, Mobile Moo Shu got to pick their flavor: mango limeade. Just Wing It were given strawberry lemonade, New England Grill were given ocean water flavor (coconut and lime), Chops' Shop were given cherry limeade, and Buns N' Thighs got raspberry lemon iced tea. Tyler and Senior Director Mackenzie judged which truck had the best dish and awarded $200 to the winner. The winner of best dish was Chops' Shop.

Week 4

First Challenge: The teams arrive at the Arizona Territory Prison and get a brief history lesson on the dangerous criminals and food provisions that passed through there; food that was shipped included artichokes and bacon. The teams were told they'd be competing in an artichoke peeling relay race where each team member had to peel five artichokes each. After fifteen artichokes were peeled, the teams could get their seed money to start selling in Yuma. Just Wing It finished first and Chops' Shop finished last.

Second Challenge: Since bacon and artichokes were featured in the beginning of the episode, the teams were tasked to combine the two ingredients into a tasty dish. Whoever sold the most bacon and artichoke dishes would win immunity. The winners were New England Grill.

Third Challenge: A quick phone call from Tyler on the second day instructed the teams to get rid of their most popular menu dish and replace it with something new.

Week 5

First Challenge: The teams drove to Hadley Date Gardens and were given the task of removing the pits from a pound of dates, without splitting the fruit, using wooden skewers. Just Wing It were the first ones to finish and get their seed money. New England Grill were last to finish.

Second Challenge: The final three trucks had to make a dish using dates that would be judged by the co-owners of the Hadley Date Gardens. The best dish got an additional $600 in their till. The winners were Just Wing It.

Week 6

First Challenge: The final two teams return to where they first started; Los Angeles. They find they'll have to use Mexican ingredients in their dishes, the first being chayote. The truck with the best chayote dish gets $350 in their till. The winners were New England Grill.

Second Challenge: The second Mexican ingredient the finalists were tasked to use was habanero peppers. The truck who sold the most habanero dishes got their habanero profits doubled. The winners were Just Wing It.

Results

     Team that won The Great Food Truck Race.

     Team that won money towards their till that week.

     Team that won a non-monetary challenge for that week.

     Team eliminated for that week.

^Note 1 : For the second time in the series, several truck teams ended up with negative balances (only one team actually made a profit after taking out the $300 seed money and what they bid on the beef).

^Note 2 : Victoria and Marla, from Buns N' Thighs, had to leave the competition to take care of a home business and an ailing father, respectively. That left Chef Ian alone to handle the food truck for the two days in Phoenix, a first on this show.

^Note 3 : Christine from the New England Grill truck suffered a head injury and had to be taken to the hospital, missing out on half the second day of selling. She came back in time to help her team sell the most dishes that week, and they got immunity as well.

^Note 4 : For the first time on this show, the race ends in the same city where it began; in Los Angeles, California.