Showing posts with label Feb 15 2013. Show all posts
Showing posts with label Feb 15 2013. Show all posts

Monday, June 17, 2013

Shark Tank Episode 418 Update

Shark Tank Episode #418 Update


Invis-A-Rack on season 3 of the Shark Tank Show
Donny Mccall fighting to keep jobs here in
The USA
 This Friday Night we have another exciting re-run from the Shark Tank Show that was first seen on February 15, 2013. Kevin O'Leary finds a rare investment in which he offers a million dollars for a piece of this very interesting twist on a new franchise. We also have the have a few young Entrepreneurs that have the President of the United States giving his approval on a new devise that will help save lives. We also have a very emotional pitch for a new business that wants to bring Therapy sessions right into your own home that's sure to be a multi-million dollar business in the near future. Ah yes, we can't forget about those S'more's that I think just about everyone loves when in the Great Outdoors. Shark Tanks featured Update is about a product that the inventor refused to have manufactured outside the U.S. and as a result it cost him from making a deal with the Sharks.
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Sunday, February 10, 2013

HDYR sushi

How Do You Roll Sushi on Shark Tank

Build Your Own Sushi Franchise - Season 4 - Episode 416 - Feb. 15, 2013

Shark Tank season 4, episode 418
HDYR Sushi Owner's
Brothers Yuan and Peter Yung
 How Do You Roll Sushi Bars is coming to the Shark Tank Show with a new franchise opportunity for the Sharks to take a bite out of. Yes we all know Sharks Love fresh fish but will they like the idea of building their own sushi with brothers Yuen and Peter Yung who own HDYR Sushi franchise?

Yuen and Peter Yung started the "How Do You Roll Sushi" back in 2008 under the name MAKI when they seen a need for a better alternative to pre-made sushi that was anything but fresh and very limited on the selection. The sushi bars around Austin, Texas were also very expensive and require a Head Sushi Chef. Peter had already successfully achieved this level by the time he was 24 years old working in these same restaurants.
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