List of The Great Food Truck Race episodes

The first season begins with seven teams embarking on a journey to win a $50,000 prize. In the premiere, the teams arrive in Los Angeles, California. But before they can even begin the race, they encounter their first Truck Stop, an early challenge that gives the advantage to one truck in the main elimination challenge. They are told that instead of the race beginning in Los Angeles, it begins in San Diego, California. To make the race fair, all teams begin with an empty truck and an equal amount of seed money to buy supplies. They are given three days to prepare, promote and sell their food by any means necessary. After a weekend of selling, the totals are tallied and the teams find out who continues on to the next location. After experiencing fryer issues, causing them to lose a day of sales, and having to pay a $300 appearance fee at a festival, the Nana Queens were the first team eliminated.

The six remaining trucks continue on to Santa Fe, New Mexico, where teams make calls to local tastemakers to help them up their sales. While the teams are busy selling, they are interrupted by Tyler calling with their Truck Stop challenge: they must add chili peppers and make a new dish with it. A mystery shopper, who turns out to be chef Eric DiStefano, tastes all the dishes and picks the best one. Spencer on the Go wins the challenge and receives immunity from the weekend's competition. After failing to properly promote themselves and unsuccessfully attempting to poach off Nom Nom's business, Ragin' Cajun was eliminated from the race.

With five teams remaining, it's off to Fort Worth, Texas, the beef capital of the world, where they meet in front of the courthouse. With the competition underway, Tyler calls them with their next Truck Stop: teams must butcher a quarter cow and make a new dish with it. Like week two, a mystery shopper, who turns out to be the "King of Fort Worth," Tim Love, selects which dish is the best. Grill 'Em All wins the challenge and receives a Texan Rodeo Buckle, which is estimated at $1,000, which is the amount that is added toward their final total. After a bad decision on their location, which cost them customers, Crepes Bonaparte was eliminated from the race. However, they earned the fourth-greatest amount of money in raw sales, but were defeated by Grill 'Em All in the Truck Stop Challenge, in which they placed second. If they had won the Truck Stop, they would have been pushed into first for the round.

The final four trucks arrive in New Orleans and meet Tyler at the Louisiana Superdome. The competitors run into shockingly unpredictable weather; one minute it’s clear, and the next it’s a major downpour. Putting even more pressure on the teams, Tyler calls them with the Truck Stop challenge: the teams must close down their trucks for the night and meet him near the Mississippi River at day break to prepare a classic catfish dish for a local legend, Chef Jacques Leonardi (Jaques-Imo and Crabby Jack’s). The winning team earns $500 and the opportunity to immediately open their truck for business, while the three losing teams endure filleting 700 pounds of catfish before returning to their trucks.

The remaining three teams pull into Jonesborough, Tenn., population 5,000. Nervous about how this small town will react to them, the teams meet Tyler on Main Street and realize that this leg of the race will hinge on their sales acumen and food quality. The trucks battle over the crowd assembled for a music festival but keeping their attention proves difficult. In the Truck Stop challenge, Tyler tells the team’s to meet him at Old Man Johnson’s farm to cook an authentic five-course prairie meal over an open fire to be judged by two cowboy historians from the American Chuck Wagon Association. As a reward, the winning team moves their truck to a greater populated town where they have the chance to beat out the competition.

The final two teams meet Tyler in Manhattan for an epic battle on the hungry streets of the Big Apple. In the final sprint of the competition, the trucks race through the five boroughs and scramble to make $500 at each location before moving on. To turn up the heat, Tyler calls the teams in the middle of the race with a Truck Stop challenge that brings them back to Brooklyn where they have an hour to prepare the other team’s signature dish for judge Chef Nate Appleman (Pulino’s Bar and Pizzeria). Chef Appleman awards a hefty advantage to the winning team, and it’s a nail-biting finish as both teams chase the Manhattan finish line where the winner of The Great Food Truck Race is crowned and receives the well-deserved prize of $50,000.
Runner-Up: Nom Nom Truck

The second season begins with eight gourmet food trucks arriving at the Malibu Pier in Malibu, California to begin their quest for $100,000. After arriving at Malibu Pier, the trucks then head to Las Vegas, Nevada to make their first food truck sales. A blowout delays the arrival of Sky's Gourmet Tacos, reducing their sales; meanwhile, an East Coast-West Coast rivalry is born. The teams experience their first Speed Bump, in which they were required to stop using propane with six hours of the day left. Sky's Gourmet Tacos falls $234 short due to their tire blowout that cost them an exclusive appearance at a festival and is the first team eliminated from the race.

The remaining seven trucks go to Salt Lake City, Utah. Immediately upon arrival, the teams encounter the Truck Stop, in which they are required to make a dish using sausage that they made themselves and five ingredients from an ingredient table. However, the sausage is missing from the ingredient table. The teams then have to drive to Creminelli Fine Meats, where they must make three customized links of sausage. They are judged by chef Ryan Lowder. The rivalry between The Lime Truck and Roxy's Grilled Cheese begins to heat up. Hodge Podge wins the Truck Stop, earning an additional $100, doubling their seed money to $200, and immunity from the Speed Bump. During the Speed Bump, the trucks were required to relocate at least one mile away from their current location. Devilicious gives one dollar off their food, causing them to fall $159 short, and they are eliminated from the race.

The six remaining trucks arrive at a ranch outside of Denver, Colorado and are met by Tyler and Good Morning America's co-host, Robin Roberts. For the Truck Stop, the teams had 50 minutes to forage for morel mushrooms and create a dish featuring the local mushrooms, which would then be judged by local chef, Frank Bonanno. The Lime Truck wins the Truck Stop and earned an exclusive interview with the local ABC affiliate, along with $200 of seed money. However, the remaining trucks received no seed money at all. For the Speed Bump, John Elway proposes the teams to pick a "quarterback," meaning that each team must choose only one teammate to run the entire truck on their own. Cafe Con Leche is eliminated from the race after they had to pay premium prices for supplies they received from a restaurant they partnered with. They fell only $87 short behind Seabirds.

The five remaining trucks think that they're going to Manhattan, New York City, but find out they're going to Manhattan, Kansas, the home of Kansas State University. Tyler gives the teams a college-based Truck Stop challenge, in which they are required to make a meal based on the local cuisine, but on a college budget of $5 or less. They are then judged by Charles Fezzura, in hope of receiving exclusive rights to sell their food on campus during commencement weekend. Seabirds win the Truck Stop and is the only team allowed to park in Aggieville, a popular restaurant area near the university campus. The teams are then hit with a challenging Speed Bump: they are required to sell everything on their menus for less than $1. After slow service on their first day prevented them from taking advantage of the prime location they won in the Truck Stop, the Seabirds are the fourth team eliminated.

The final four trucks head to the barbecue capital of the world, Memphis, Tennessee. For their Truck Stop, the teams have only four hours to travel to The Rendezvous, a local barbecue restaurant, where they must retrieve a 100-pound pig, carry it back to their truck, butcher it, and then prepare a barbecue sauce to go along with their dish. Their dishes are judged by Jim Neely, a legend on the Memphis barbecue scene and owner of Jim Neely's Interstate Bar-B-Que. Roxy's Grilled Cheese wins the challenge and earns an additional $500, doubling their seed money to $1,000. In addition, they were 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. The challenge then hits a Speed Bump when Tyler tells the teams they can only serve vegetarian food. Korilla BBQ was disqualified for cheating after an overage of $2,700 was found in their cash box through verification of receipts taken in by the trucks.

With only three teams remaining, the trucks head to Centennial Olympic Park in downtown Atlanta, Georgia. There, they learn that Georgia is famous for two things: peaches and peanuts. For their Truck Stop challenge, they must incorporate both items into an original dish, but instead of buying their items, they must beg and borrow from the locals in downtown Atlanta. The winner is determined by local chef Kevin Rathbun. Roxy's Grilled Cheese wins the challenge and receives $1,000. The Speed Bump is then revealed to the teams: the lead chefs on each truck are sidelined, and their two remaining teammates have to man the truck. With approximately one hour left, their lead chefs were allowed to return. Despite winning the Truck Stop, Roxy's Grilled Cheese came up short by $1,326 and is the sixth team eliminated.

The final two teams roll into Miami, Florida, and upon their arrival, they receive their final challenge. Each team must make $15,000 and then race to the finish line at South Pointe Park in South Beach. However, the road to the finish line is filled with twists and turns that neither team can anticipate. Tyler sends the members of both trucks out selling with $500 in seed money. Hodge Podge sets up in a food truck meet-up spot, while The Lime Truck takes a little longer to find a prime location. Tyler then calls them with their first Speed Bump: each team had five minutes to grab whatever they needed off their trucks before they were towed. To get their truck back, they needed to make $200 from the food they had after their truck is gone. Hodge Podge is the first team to get their truck back, while The Lime Truck struggles to earn their money by offering a mussels cooking demonstration. During the second day, they encountered their final Truck Stop challenge, in which they had to create a seafood dish for local chef Michael Schwartz, but they must venture out five 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 Lime Truck wins the challenge and receives $1,500. At the end of the second day, Tyler calls them and informs them of their second Speed Bump. The teams were required to shut down for the rest of the second day and reopen as a dessert truck for two hours. At this point, The Lime Truck needs $2,000 and Hodge Podge needs $3,000 to reach the $15,000 goal. In the morning, The Lime Truck decides to head downtown and Hodge Podge sets up in parking lot of the wholesaler where they bought their supplies. Both teams then race to meet Tyler at the finish line, where The Lime Truck arrives first and wins the $100,000 prize, with Hodge Podge arriving a few minutes later.

The third season begins with eight aspiring food truck owners arriving in Long Beach, California, where they are given their own food truck and begin to compete for $50,000 of seed money to start their own business. They then travel to Los Angeles, California, where the teams are required to buy materials and supplies for their trucks and then make their first sale. There is no Truck Stop in this episode. During day two, they encounter their first Speed Bump of the season, which requires that all teams must relocate to Hollywood Boulevard to compete against each other in a sell-off. Under the Crust was eliminated after they could not park at L.A. Live and could not sell anything fast enough, once they parked on Hollywood Boulevard and end up making only $195, $336 less than Barbie Babes, and are eliminated. 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 husband, Keith.

The seven remaining trucks arrive in Flagstaff, Arizona, where they are required to create a dish to put on their menu featuring a local delicacy, the prickly-pear cactus, and are then judged by local chef, Beau MacMillan. Pop-A-Waffle wins the challenge and receives immunity. During the second day in Flagstaff, the trucks are required to serve only vegan food. Pop-A-Waffle made the least money, finishing seventh, but had immunity. Instead, Barbie Babes, after a mishap with an underpriced menu and finishing sixth, were sent home.

The six remaining trucks travel to Amarillo, Texas to the Amarillo National Bank Sox Stadium, home of the Amarillo Sox, a professional minor league baseball team. For their Truck Stop, they are challenged to create and add a ballpark special, an item that would be available at any stadium anywhere in the country, to their menu. They are judged by stadium concessionaire, John Ciarrachi. Seoul Sausage wins the Truck Stop and earns $500 and a mysterious key. During the second day, they encounter a Speed Bump, in which the trucks were given boots on their wheels and were immobilized for the whole day. The key that Seoul Sausage won during the Truck Stop ends up being the key to unlock the boot on their truck, which gives them the advantage of being able to remove the boot and move their truck. Pizza Mike's was eliminated because of parking at a dog park temporarily for an event, only to later find out that they have to stay in the park for the rest of the day because of the Speed Bump, which made them lose customers. They make $412 less than Coast of Atlanta and are eliminated from the race.

With five teams remaining, the trucks head to Razorback Stadium on the campus of the University of Arkansas in the college town of Fayetteville, Arkansas. The teams meet up with Tyler, who tells them that their prices, menu, and strategy must reflect the fact that they are in a college town and the fact that everyone is on a budget. They are then given $300 seed money. While teams are just starting the day, Tyler calls them with their Truck Stop challenge, which requires them to shut down for the rest of the day, reopen in the morning during breakfast hours, and then create breakfast dishes using Pop-Tarts. The teams are then judged by acclaimed teen chef, Jeremy Salamon. Nonna's Kitchenette wins the Truck Stop, having made vanilla cinnamon battered french toast crusted with Pop-Tarts, and earns a token worth $750 towards their till. After the Truck Stop challenge is completed, Tyler announces the Speed Bump: he is shutting their trucks down again and they have to reopen at 1:00 AM. Coast of Atlanta finishes fifth and is eliminated from the race after not being able to park at a thriving local farmer's market. They lost out to Momma's Grizzly Grub by just $24.

The four teams remaining travel to Nashville, Tennessee. They are immediately greeted with their Truck Stop challenge, in which the teams must prepare a picnic basket, featuring their takes on classic Southern dishes, for the country music duo Joey + Rory. Tyler then gives each team $300 seed money for them to shop at a local farmer's market. Pop-A-Waffle wins the challenge and receives $1,000 toward their till and the exclusive rights to serve 1,500 people at an event hosted by Joey + Rory. Tyler then calls them with their Speed Bump, which requires two members from each truck to sit out of the challenge while their third teammate (Anthony from Pop-A-Waffle, Lisa from Nonna's Kitchenette, Chris from Seoul Sausage, and Angela from Momma's Grizzly Grub) trains culinary students to do their jobs. Momma's Grizzly Grub was eliminated after they parked at a cupcake shop and could not get any business; they had to scramble to find customers and end up making $378 less than Seoul Sausage.

With only three teams left, the remaining trucks roll into Cleveland, Ohio. In honor of the famous Bloomin' Onion of Outback Steakhouse, the teams are challenged to take an everyday vegetable, an Ohio locally-grown beefsteak tomato, and create an appetizer. They are then sampled and judged by Outback Steakhouse Co-Founder and Executive Chef, J. Timothy Gannon. Pop-A-Waffle wins the challenge and receives $250 toward their till and gets to make sales for three extra hours, while the other trucks are shut down. Tyler then informs the teams of their Speed Bump: they must shift their entire operation from their food truck to a hot dog cart and continue to make sales on foot until 6:00 PM. Pop-A-Waffle was eliminated, falling $884 behind Nonna's Kitchenette, after a bad decision, with one hour left in the day, to park at a concert down the road, through traffic.

The two final teams arrive to the first city for the final, Boston, Massachusetts. There, they encounter their final Truck Stop, in which the teams must make a "New England Style" dish featuring lobster. Nonna's Kitchenette wins the challenge and receives $500 added to their till, and gets to move on to the next city, while Seoul Sausauge has to shuck 6 bushels (600 pounds) of clams. They then travel to their second city, Portland, Maine, where they continue to sell. They arrive in their third and final city, Lubec, Maine, where they were required to sell everything for under $2. They finish their day in Lubec and meet Tyler at Quoddy Head State Park, where their totals are counted. Nonna's Kitchenette is the final team eliminated, making only $103 less than Seoul Sausage. Seoul Sausage makes $6,673, winning the grand prize of $50,000 and being able to keep their food truck.

The fourth season begins with eight aspiring food truck owners arriving in Hollywood, California, where they are given their own food truck and begin to compete for $50,000 of seed money to start their own business. They then travel to Beverly Hills, California, where the teams are required to buy materials and supplies for their trucks and then make their first sale. There, they must sell one signature dish, but the dish must be sold for at least $20. There is no Truck Stop in this episode. The teams then encounter their first Speed Bump of the season, which requires that all trucks must close down and head to San Francisco, California, but in 15 minute increments of how much money they earned in Beverly Hills. Bowled and Beautiful are the first to get going, followed by Philly's Finest Sambonis, The Slide Show, Murphy's Spud Truck, Boardwalk Breakfast Empire, Aloha Plate, Tikka Tikka Taco, and lastly, The Frankfoota Truck. Once in San Francisco, teams can sell their signature dish for whatever they want, but they must create a new signature dish. Murphy's Spud Truck was eliminated after failing to properly get their propane working in time to sell their initial dish, and end up making $420, only $66 less than The Frankfoota Truck.

The seven remaining trucks travel to Portland, Oregon, where they're required to make the most of what they already have. While the teams are beginning their day, they encounter a Speed Bump, which requires them to go their entire first day without restocking their supplies. On day two, the teams encounter their Truck Stop, in which they are given a local delicacy, geoduck, which must be the main ingredient in all of their dishes. After selling $200 worth of food with their geoduck menus, the teams race to Council Crest Park for the chance to win a token worth $500 toward their till. Bowled and Beautiful is the first to arrive and wins the token. Boardwalk Breakfast Empire was eliminated after getting lost on the way to Council Crest Park and missing out on the $500 added to their till despite being the first truck to get to the $200 threshold, causing them to make $655, only $72 less than The Frankfoota Truck. After they were eliminated, Tyler Florence announced that trucks would donate their profits from Portland to Sea Bright Rising to help with the recovery efforts from Hurricane Sandy.

The six remaining trucks travel to Pocatello, Idaho. As the teams are preparing for their first day, they encounter a Speed Bump, which requires them to remove all items containing starch from their trucks and donate them to a local food bank. Tyler then calls Aloha Plate and The Frankfoota Truck to tell them they are out of Pocatello city limits, and will be penalized $50 for every hour they were out of bounds. Aloha Plate was out of bounds for 3 hours, thus being penalized $150, and The Frankfoota Truck was out of bounds for 1 hour, thus being penalized $50. On day two, Tyler calls them with their Truck Stop challenge, which requires teams to go dig up their own potatoes and then reopen their trucks as a potato truck. After selling $750 worth of food with their potato menus, the teams 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. Bowled and Beautiful wins the $500 token, Aloha Plate wins the $250 token, and Philly's Finest Sambonis wins the $50 token. The Frankfoota Truck was eliminated after poor location decisions cost them customers and they were penalized $50 for selling outside the city limits, causing them to make $244 less than Philly's Finest Sambonis.

The five remaining trucks travel to Rapid City, South Dakota, where they meet Tyler at the Crazy Horse Memorial, and are given their seed money before heading out to shop for supplies. Once reaching Rapid City, the teams are given a logistic speed bump, where their follow cars are towed preventing one member of the team from traveling in the truck with their teammates, thus finding other ways to travel. By the end of the day, the teams have to pay $100 to get their cars back, but only when all 3 members of the team are present. However, their cash boxes are counted as well. This leads to the Truck Stop, which once again team leave in 15 minute increments, where they must go an butcher bison. Once the meat is butchered, the trucks are to become bison food trucks for the entire day. Tikka Tikka comes up with a strategy and buys Aloha Plates' last two plates to prevent Bowled and Beautiful or Philly's Finest to get parking in market street, which allows them to come in second. Slide Show then comes in third and with 4 minutes remaining, However, Bowled and Philly both failed to complete the truck stop.

The four remaining teams travel to the twin cities, Minneapolis and Saint Paul, Minnesota, where they meet Tyler along the banks of the Mississippi River and are given $400 of seed money. Tyler then tells the teams that there will be no Speed Bump during day one and sends them on their way to sell in Minneapolis. While the teams are preparing for day one, Tyler calls them with their first of two Truck Stops; all of their menu items must be served on a stick, but they must sell $1,500 worth of food by 8PM. As teams complete the Truck Stop, they must race to Stone Arch Bridge for the chance to win one of the two tokens to add to their till: one large token worth $750 and one small token worth $250. However, no team completes the challenge. On the start of day two, Tyler calls the teams with their Speed Bump, which requires all teams to move to Saint Paul. While the teams are doing their best to sell food while it's pouring rain, Tyler calls the teams with their second Truck Stop; the teams must create a special dish on their menu out of Spam. After selling $500 worth of food with their Spam menus, the teams race to the Peace Officers Memorial at the Minnesota State Capitol building. The first team to arrive wins immunity and the other teams that complete the challenge by 8:30PM win $500 toward their till. Aloha Plate completes the challenge and arrives first, winning immunity. Tikka Tikka Taco arrives second and Philly's Finest Sambonis arrives third, and both win $500 toward their till. The Slide Show is eliminated after failing to complete either Truck Stop and finished $1,076 behind Philly's Finest Sambonis.

The final three teams are sent to the east coast in the final leg of the race. After stopping in Annapolis, Maryland, the teams meet Tyler on a Chesapeake Bay island, where they learn they will have to haul crab that will later become part of an original crab dish. The team with the best original crab dish wins a prize that could potentially change the game; $1,500 toward their till. Tyler then surprises the teams with an elimination, leaving only two teams remaining. The final two teams then race to Washington, D.C. and meet Tyler at the United States Capitol building to find out who will win the $50,000 prize and get to keep their food truck.

Host Tyler Florence welcomes eight new teams of aspiring food truck owners to Santa Barbara, Calif., where they must first define their brands and create a signature dish for an afternoon of sales. Then, Tyler sends them to Venice, Calif., where the owners of L.A.'s top food truck will taste each team's signature dish. The seven surviving teams realize they're in the ride for their lives as they continue to battle it out for the grand prize of $50,000 and their very own food truck!

Tyler greets the teams in Tucson, Ariz., where they must come up with a creative marketing campaign. Later, they must put their twists on a local hot dog favorite, with the top sellers winning bonus cash. The next day, the teams must create and perform a catchy jingle at the Tucson Folk Music Festival.

This week, Tyler tests each team on their partnership skills in Austin, Texas. The teams are first paired up to sell together all weekend long, and are then sent for a Match.com event, feeding the hungriest singles in Austin. The next day, the teams must switch trucks and sell their partners' food. Then, the elimination comes down to a six dollar deficit.

Tyler meets the teams in Oklahoma City, where he tests their time management skills, penalizing the team who takes the longest to get their day started. The teams must also embrace local favorites, adding a steak dish to their menu on the first day, and then grinding 20 pounds of prime meat by hand to sell the local classic "fried onion burger" on the second. And only four teams will be left to push through the midway point of this competition.

When the final four teams hit the streets of St. Louis, Tyler is there to give them a challenge illustrating how a premium product is as good as money in bank. The next morning, Tyler gives them a truck stop challenge with the ultimate prize — the winning team will see their week's till doubled. Emotions are high at elimination as only three teams will get to head southward on the next leg of the Great Food Truck Race.

The three remaining teams roll into Mobile, Ala., where Tyler challenges them to cook locally. After enduring sub-zero temperatures, one team walks away with nearly 100 pounds of fresh gulf shrimp free of charge from a local wholesaler. Once they hit the streets of Mobile, Tyler challenges them to add a brunch dish to their menu, and local chef Pete Bloeme is on hand to help Tyler determine the winner of the Truck Stop Cooking Challenge. One team is eliminated on the deck of the USS Alabama, leaving the final two teams primed for the grand finale.

Tyler lays down the final gauntlet, as the teams must revisit each of the six lessons learned throughout the race, on an epic Florida road trip. They finalize their menu in Tampa, create a radio spot on the beach, partner up in Naples, take airboats into the Everglades for fresh alligator and then battle head to head in a cooking challenge to double their till, all before arriving in Key West. The teams sell on Duvall Street before being called to the White Street Pier for the final tally announcement, where one team will be crowned the winner of the Great Food Truck Race, driving away with $50,000 and the keys to their very own food truck. Runner-Up: Lone star chuck wagon

Seven teams of food truck owners start The Great Food Truck Race selling their signature dishes on the Santa Monica Pier. They then embark down historic Route 66, stopping in Lake Havasu City, Ariz., for their first Truck Stop Cooking Challenge: The first team to sell 20 orders of their twist on Fish and Chips will get a bonus that might be enough to keep them safe from elimination.
Waffle Love $4,977; Postcards $3,215; GD Bro $3,103; Diso's Italian Sandwiches $2,955; Spice It Up $2,643; Pho-Nomenal Dumplings $2,318

Before the six remaining teams make it to Flagstaff, Ariz., Tyler Florence calls them up to let them know that their first challenge is underway: The team who sells the most in Flagstaff will get a one-hour head start to their next stop, Sedona, Ariz. In Sedona, the teams must make a dish incorporating the local delicacy, rattlesnake/rabbit sausage, and leave the comfort of their trucks to sell from Pink Jeeps.
Spice It Up $5,279; Waffle Love $4,864; GD Bro $3,470; Postcards $3,209; Pho-Nomenal Dumplings $+15

In Santa Fe, N.M., Tyler Florence challenges the five teams to use peppers to create the ultimate spicy Sante Fe meal. The hot challenge comes with a hot $1,000 prize. Then, the teams must put their planning skills to the test, as they only have one hour to shop for the entire weekend. Selling head-to-head at the farmers' market, some teams discover their best laid plans are their worst enemies.
Waffle Love $5,017; Postcards $4,688; Pho-Nomenal Dumplings $4,658; GD Bro $4,654

In Amarillo, Texas, the final four teams are in for a steak-filled day: The seed money is determined by a steak-eating contest, and all the teams must add a steak dish to their menu. The team to sell the most of their steak dishes earns $500, as will the team with the best tasting dish. Prior to elimination, Tyler Florence makes each team send two members to pick up essentials, leaving their chances at the top three in the hands of their remaining teammate.
GD Bro $13,124; Waffle Love $12,673; Pho-Nomenal Dumplings $12,310

When the top three teams arrive in Tulsa, Tyler Florence takes away their phones and internet abilities: All of their research, outreach, marketing and navigation have to be done the old-fashioned way. He then challenges them to build roadside attractions to pull in customers. On their second day, the teams sell at one of the last drive-ins on Route 66. They race from car to car, knowing that each lost sale could be the one that sends them home.
Waffle Love $5,150; Pho-Nomenal Dumplings $5,107

The two remaining teams arrive in St. Louis, ready for their final big sell. Tyler Florence challenges the teams to create three different dishes in 30 minutes to serve to two of the most renowned grill chefs in St. Louis, with the winner getting a valuable head start on the finale weekend. On their way to the Chicago showdown, they hit Springfield, Ill., for a Lincoln-themed sale. Once in Chicago, the teams have to hit three different ethnic neighborhoods with three different ethnic dishes. The team that first sells 50 dishes in each location will be crowned the champion of the Great Food Truck Race and drive away $50,000 richer. Runner-Up: Waffle Love