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00:00Tonight on Shark Tank...
00:02We designed the world's first 3-D printed string instruments.
00:06Wow. That's cool.
00:07We have a celebrity chef
00:09that endorses the entire line.
00:11Who is that? Sharks?
00:13Don't drop the ball.
00:15We're seeking $50,000 in exchange for 12% of our...
00:20Oh, I'm really offended.
00:22I don't want you. I don't need you.
00:23Well, I mean, look, you want to do a royalty deal on cellos?
00:26Right.
00:27Daniel, you screwed them!
00:30First in the Tank is a fashionable accessory
00:41that could save your life.
00:50Hi, Sharks. I'm Davin, founder of Surfskull.
00:53And I'm Paul.
00:55We're from Santa Cruz, California,
00:57and we make...
00:58The World's Sickest Surf Hack.
01:00We are so stoked to be here
01:02because today we're seeking $50,000 in exchange for 12% of our...
01:09I'm so sorry.
01:10Dude, I'm all right. I'm all right. Don't worry. Don't worry.
01:12I'm gonna put this down.
01:13Don't worry. Don't worry. That's all right.
01:14Dude, I'm totally fine.
01:15Sharks, I'm 100% okay.
01:18And that's because Surfskull isn't just a bucket hat.
01:21It's a low-profile, incognito helmet designed for surfing.
01:27That's cool. Smart.
01:28Wow.
01:29Now, Sharks, you may be wondering,
01:30but, dude, why would I even need a helmet for surfing?
01:33Water's, like, soft?
01:35Well, surfing's way more gnarly than people think.
01:38Boards fly, people wipe out...
01:41Wow.
01:42...and head injuries are common.
01:43Oh, wow.
01:44One in four surfing injuries are to the noggin,
01:47but fewer than 2% of surfers were helmets while surfing.
01:51And that's because current options are bulky, outdated,
01:54and, frankly, kooky.
01:58A few years ago, I cut my head open with my own surfboard's fin.
02:02Oh.
02:03That is not something you want to have happen
02:05with real sharks in the water.
02:07Right.
02:08After that, I realized I should probably be wearing a helmet,
02:11but everything on the market was bulky.
02:14It used old technology.
02:15It made me look and feel like an astronaut, not a surfer.
02:18And that right there is a problem.
02:20People want head protection,
02:23but not at the cost of looking ridiculous.
02:25That's why we created Surfskull,
02:27a helmet hidden in a bucket hat with all-around protection,
02:31including from the sun.
02:33Sharks, there is nothing quite like surfing.
02:35It is one of the best experiences on this planet,
02:38but one bad wipeout can take all of that away.
02:41We are on a mission to protect surfers,
02:44but with your help,
02:45we could take a bigger bite out of the market.
02:48So, sharks, who's ready to drop in with us?
02:51It's a neat idea.
02:52Thank you, thank you.
02:54It looks cute on you.
02:56Baywin, I think you should go back to your fedoras.
02:58So, there's two helmets in front of you.
03:01There's the version that we sell right now,
03:03which is Surfskull version 1.
03:04Oh, wow, this is much heavier duty.
03:05Let's see that one.
03:06Yeah, exactly.
03:07And then there's the version
03:08that we are currently in production for,
03:10called Surfskull version 2.
03:11Oh.
03:12And version 2 is a big improvement on version 1.
03:14It's cute.
03:15What you're holding your hand right now
03:16is a prototype of version 2.
03:18We're finalizing the mold with our manufacturers right now.
03:21The final foam that we'll actually be using
03:23is in front of you.
03:24It's a TPE, non-Newtonian foam,
03:27that right there,
03:28which is soft and comfortable and compliant,
03:30but then as soon as you hit it,
03:32it's hard.
03:33It becomes rigid.
03:34What type of testing have you done
03:36to arrive at the right strength?
03:38Right, so basic testing has been done
03:40on the first version,
03:41but since we're still working on the mold
03:43on the second version,
03:44we've done some preliminary testing,
03:46and we've got very smart engineers working with us,
03:48literally aeronautical engineers,
03:50our other engineers are expert in brain implants,
03:53so we're very confident that it'll pass
03:55all tests and certifications.
03:57I love your vision,
03:58but surfing is one vertical.
04:00It's a big spring.
04:01And probably not the biggest.
04:03If you could include all the others,
04:04including bicycling,
04:05that would be huge.
04:06Right.
04:07Because that's what I do every day.
04:08Yeah, you could,
04:09we could design something similar for biking,
04:10but it would be a completely different design
04:12because the impacts are different.
04:13Right, exactly.
04:14We're trying to stay in our lane,
04:15which is water sports.
04:17And where are you selling?
04:19Yeah, so we currently sell our helmets
04:21direct to consumer via our own website.
04:23We've been in business for just about two years now.
04:26Lifetime to date net sales are just about $100,000.
04:29And in our first full year of business,
04:31which was last year,
04:32we made just about $45,000.
04:34Year to date?
04:35Year to date.
04:36Well, so we've been spending all of our time and effort
04:40since last November on developing version two.
04:43The first like year and a half was focused on product market,
04:46market testing it fit
04:47and really just ensuring that the demand was there.
04:49And once we saw that,
04:50people were coming up to us all the time.
04:52I feel like you're about to tell me
04:53that year to date sales are not so good.
04:54They're not good.
04:55We've been drawing down the inventory
04:57in preparation to release this.
04:59How much are you paying for the units
05:01and how much are you selling them for?
05:02So currently for our version one,
05:04it costs about $10 to $12 to make,
05:06and we sell it for $75 each.
05:07Wow.
05:08For version two, which we're planning to launch
05:11ahead of the fall, surf, and holiday seasons
05:13later this year,
05:14it's gonna cost a couple dollars more per unit
05:16at $12 to $15,
05:17and we're gonna be selling that for $100 each.
05:21Do you have a patent?
05:23We've applied for a utility patent,
05:25and the patent that we've applied for
05:27covers what makes this special and different.
05:29This will be the first water helmet
05:31to introduce a slip layer.
05:33This helmet is designed
05:35to reduce rotational forces on the head.
05:37And effectively reduce the number of concussions.
05:40Kevin, it sounds like you have not been hit
05:41too hard on the head
05:42because your answers are really good.
05:44How did you guys meet,
05:45and what were your different roles?
05:47We met at Google,
05:48and there was like a surfing group there,
05:50and we just like immediately bonded
05:51over a shared passion for surfing
05:53and also the unfortunate injuries
05:55that we've sustained while surfing.
05:56Yes, exactly.
05:57What were your roles at Google?
05:58So I'm a product designer.
06:00And I worked in finance
06:01in the marketing space.
06:02A good partnership.
06:04I think so too.
06:05So guys, if you cut your head open,
06:08it's bleeding in the ocean,
06:09you start this journey to solve the problem.
06:11It's great.
06:12But you know, I'm not a surfer.
06:13I'm a biker.
06:14So to me, I'm not connecting with the product.
06:16It's not for me, guys.
06:18I'm out.
06:19Thanks, Henry.
06:20We appreciate that.
06:21I am leaning towards an offer.
06:24While you're leaning, let me make them an offer.
06:28One shark is out.
06:43But Daniel and Barbara are both interested
06:45in Paul and Davin's surfing helmet, Surf Skull.
06:49I'll give you $50,000 for 15%.
06:52I am not a surfer, but my kids serve.
06:55I totally believe in the cause.
06:56That's a great offer.
06:57And that's sometimes the most important thing.
06:58Paul, I also...
06:59And I totally believe in the both of you.
07:00You're passionate about the whole thing.
07:01You're going to make it happen.
07:02I also believe in you, but the time that it's going to take,
07:04you guys at a very early stage,
07:06it's going to take a ton of work.
07:08For me to get involved and help you the way I know how to help,
07:11I would need to take 25% of the company.
07:13Let me clear the air for you.
07:14I would be deeply involved.
07:16Let me clear the air for you.
07:17I love innovation.
07:19I think this is smart as can be.
07:21And I love that you are continuing on to better your product.
07:24The best entrepreneurs do that.
07:26Just not the right investment for me.
07:28I think Barbara gave you a fabulous offer.
07:30Not me.
07:31So I wish you good luck, but I'm out.
07:34Thank you, Lori.
07:35Thank you. Really appreciate it.
07:36What are you looking for in a shark?
07:38We will definitely need help with paying for the molds,
07:41for paying for the marketing associated with getting the word out.
07:45I think I could have my social media team
07:47turn you into a powerhouse.
07:49Social media is the way to go.
07:50I can open a lot of those in the surfing community.
07:52I think I know a little bit how to market.
07:54And I'll even learn how to surf at my age.
07:56I think Barbara has a great offer.
07:58I think she hit her head.
07:59But, uh...
08:01If she's just giving you money,
08:03then I think that's a great one.
08:04I think, uh, Daniel's right on having to employ
08:07and put a lot of resources behind it.
08:09Yeah.
08:10I know that I could take you in the finish line
08:11and lids and all those places,
08:13but I would need, uh...
08:15I'd need 25%.
08:16I'll offer you $50,000 for 25%.
08:18Three offers. Pretty good.
08:23When I brought investors into kind,
08:25I chose who I wanted my investor.
08:27Who's gonna help me the most?
08:28Then I negotiate with them.
08:29So who do you think can help you the most?
08:31If you think it's Barbara, take her deal,
08:32because it's amazing.
08:33But if you think Dame or I can help you more,
08:35then negotiate with us.
08:42I think you guys all have fantastic offers,
08:44and we really do appreciate the interest,
08:45and we're psyched that you guys are thinking
08:47about joining us on this journey.
08:50Daniel, would you be willing to do 20%?
08:52I'm really offended.
08:57What is it that you think
08:59that I can bring to the table?
09:01Whoa.
09:02Whoa.
09:03Let's do it.
09:04Wow.
09:05Let's do it.
09:06Oh, my God.
09:07Thank you so much.
09:08What's that about?
09:09Oh, my goodness.
09:10I'd be offended, too.
09:11I want an apology before you guys go right now.
09:14Why did you tear me down?
09:16I'm so curious, really.
09:17I mean, we know that Daniel works in the water space.
09:20We saw your investment in tandem bogey.
09:22We know that you're familiar with the water sports market,
09:24and that's really what we're focused on.
09:27Guys, great presentation.
09:28Yeah, thank you guys so much.
09:29Thank you so much.
09:31Good luck.
09:32We're excited to work with you.
09:33All right, I'll forgive them.
09:34That's a good reason.
09:35Dude.
09:36We did it.
09:37That wasn't as gnarly as I thought it would be.
09:39Oh, my God.
09:40Even though Barbara had a very compelling offer,
09:42it's not always just about the money itself.
09:44It's really about partnering with the right person,
09:46and we think Daniel's that person.
09:50In season 16, Kasdan Morrison, Kai Foreman, and Jackie Chow
09:54made a deal with Barbara Corcoran
09:56for their educational summer program for kids, CreatorCam.
09:59An EdTech summer program that teaches kids content creation,
10:03filmmaking, animation, music production, and game design.
10:06What we're really here to do is encourage creativity and collaboration.
10:09Let's see what they're up to now.
10:11The biggest piece of advice Barbara gave us in the tank was franchise,
10:15and since airing, we've started up our franchise process.
10:18We've actually brought in a few franchisees,
10:20and we're really starting to propel the business into the future.
10:23Hi, guys. Today we'll be reviewing CreatorCamp ice cream.
10:27Franchising is the fastest way to grow a business,
10:29and CreatorCamp is aggressive and wants to grow fast.
10:32What they offer is so well received
10:34that it can be multiplied times a hundred.
10:36We're gonna be working with currency called CreatorBucks.
10:39Before Shark Tank, CreatorCamp had 27 locations
10:42teaching 3,700 students.
10:44Today, CreatorCamp has over 43 locations,
10:46and we actually just passed 7,000 students enrolled for this summer.
10:50I'm selling finger puppets, mini phones.
10:54Stress balls with kinetic sand and slime in them.
10:56Our new curriculum, Creative Entrepreneurs,
10:58is tapping into a larger nationwide movement
11:00brought on by organizations and schools
11:02from elementary all the way to grad,
11:04where they're having their own Shark Tank-style competitions,
11:06and CreatorCamp is bringing that same energy
11:09in our own entrepreneurship class.
11:10Kids learn to design their own business,
11:12market them, sell them to other kids,
11:14all while managing a budget.
11:15Our entrepreneurship camp culminates
11:17in one big Shark Tank pitch at the end of camp.
11:20Hello, Sharks.
11:21We are one of the two co-founders
11:23of the Silly Rocks & Stuff company.
11:25Before Shark Tank, CreatorCamp had only made
11:27$1.2 million in revenue in four years of business.
11:30It's been less than a year since we closed our deal with Barbara,
11:33and we've made over $1.7 million.
11:36I'm so very proud of you all for diving headfirst into entrepreneurship.
11:40You're learning early to take your ideas
11:42and turn them into something real.
11:44Watching these little kids show an interest
11:46in creating a business, it just reminds me
11:48of why I got involved in Shark Tank in the first place.
11:51It's like watching a miracle happen.
11:52Looking into the future, CreatorCamp is aiming
11:54to double our enrollment next year,
11:56and we are going to be able to do this
11:58with a lot of our franchisees we're bringing on this fall.
12:01And we're also launching an online curriculum.
12:04It's gonna be called Creator Club,
12:05and anyone in the U.S. can join
12:07and experience the magic of CreatorCamp from anywhere.
12:10At CreatorCamp, it's definitely more than just the business.
12:12What we're really doing here is setting kids up for success,
12:15whether they be creators or innovators
12:17or even future entrepreneurs.
12:19Thank you, Shark Tank!
12:33Next up is a product combining
12:35two of America's favorite foods.
12:46Hi, Sharks. I'm Sean Kinect.
12:48And I'm Chef Joe Sasto, a.k.a. Mustache Joe.
12:52And we're seeking $150,000 for 10% equity in our company.
12:57Sharks. We all love pasta.
13:00It's the ultimate comfort food.
13:02But try eating spaghetti bolognese at a baseball game
13:05or a bowl of rigatoni behind the wheel.
13:08It's not an easy task.
13:09It's delicious. But let's face it,
13:11it's a sit-down, two-handed, stain-your-shirt kind of food.
13:14But what if we could take the soul
13:17of an authentic Italian pasta dish
13:20and make it snackable?
13:25Introducing...
13:26Contos.
13:27The world's first and only puffed pasta chip.
13:31It's crunchy. It's savory.
13:33It's seasoned in your favorite Italian flavor.
13:37Plus, just listen to that crunch factor.
13:40Love that sound.
13:43And the best part?
13:44No forks.
13:45No mess.
13:46Finally, pasta meat snacking.
13:50So, Sharks, who's ready to join us
13:53in disrupting the stale snack aisle
13:56with this pasta party in a bag?
13:59With Tonto's.
14:01Yum. So we've got a prize-y.
14:03So, Sharks, yes, we have our four signature flavors.
14:05Starting with the cacio pepe.
14:07Start with the cacio pepe.
14:08It tastes just like the dish.
14:09That's our number one bestseller.
14:11My favorite so far is the marinara.
14:14Me too.
14:15That's my personal favorite.
14:16I like that.
14:17And actually, we have a celebrity chef
14:20that endorses the entire line of products.
14:23Oh!
14:24Who is that?
14:25AKA Mustache Joe.
14:26Celebrity figure and someone that has a large following online.
14:30Over 7 million impressions a week.
14:32What?
14:33Over half a billion likes across all of my social channels.
14:36That's awesome.
14:37I am the pasta guy.
14:38I'm becoming synonymously known with pasta.
14:40Good for you.
14:41That's not easily done.
14:42So, it tastes good.
14:43It reminds me of, like, a popped chip.
14:46Exactly.
14:47Like a popped chip, but with the flavoring
14:49of these different pastas.
14:51We're creating a new category in the salty snack aisle
14:54with a pasta-based snack.
14:56But why do we care that they're pasta, though?
14:58Uh, so, you know, I'm a chef.
15:00I'm known for pasta.
15:01I spent over 10 years in Michelin star kitchens
15:04really honing my craft.
15:05Oh, you're a chef, chef.
15:06Where?
15:07I'm a chef, chef.
15:08You don't wear a little stupid hat like Kevin
15:09and go on, you know, TV and say you're a chef?
15:11Wait a second.
15:12Are you suggesting I didn't earn my whites?
15:15So, it was in the Bay Area,
15:17and then that's kind of where I fell in love
15:19with the art and the craft of pasta.
15:21And it was actually, I was getting ready to open
15:23my own restaurant around 2019,
15:25and then, obviously, COVID happened.
15:27And I was out of work.
15:28And I didn't know what to do,
15:29but I still wanted to be able to feed people
15:31and share my love of pasta with others.
15:34And that's kind of where Sean comes into the picture.
15:36We linked up, we got together.
15:38I actually, I was watching his season of Top Chef,
15:41and it was when I was starting my own pasta journey
15:43at home, and I couldn't get the consistency right,
15:46and so I decided to DM him.
15:49And he responded.
15:51And that's kind of how it all kicked off.
15:53Let me ask you a question.
15:54Yes, sir.
15:55Which of the sharks do you think
15:57has been involved with selling pasta chips before?
16:00You?
16:01In the mid-1990s,
16:03we had a venture in South Africa,
16:05and we ran it into the ground
16:06because we didn't realize that it was,
16:08it was very costly to ship from South Africa
16:11to the United States,
16:12and the shipping cost ate us up,
16:14but we used to sell pasta chips.
16:16I gotta ask Daniel this one question.
16:18When I go in the store,
16:19I only see maybe the same five things.
16:22It looks like some company bought everybody out
16:24and kicked them all out.
16:25They did.
16:26It is Cheetos, it is Doritos.
16:28Yeah, Pepsi controls all of the shelves.
16:30And today is the day that you learned about Tantos.
16:33Yeah, but can you even get that?
16:35Are you on any shelves?
16:36I mean, like...
16:37It is literally about five.
16:38We're in about a thousand retail stores.
16:39We launched about a year ago.
16:41We're launching in a major regional chain
16:44on the East Coast and the West Coast next month.
16:46Sean, can I ask you...
16:47Are you in anything like Ralph?
16:48Why did you guys...
16:49Not yet, soon.
16:50So we've had meetings with Kroger...
16:52Stop right there.
16:53What did Kroger say to you?
16:55They liked it so much
16:56they were actually interested in carrying us
16:58and offering a white-label version of their own.
17:00How is this better for you?
17:01Because pasta chips tend to be very carb-heavy,
17:03so what's your advantage?
17:05We are plant-based protein,
17:07two to three grams of protein per serving,
17:09and then we're slow-burning carbs,
17:11fat fuel for your brain.
17:13And so it is a clean ingredient label.
17:15We're Whole Foods compliant.
17:17And only 130 calories per serving,
17:19which is actually below a lot of the other competitors
17:22in that same salty snack space.
17:24The product's great.
17:25Everybody likes it.
17:26Really good.
17:27But if you think about the most difficult category
17:30on earth to get Sharon on linear shelf,
17:34it's like, please come to hell with me.
17:36You know, that's the way I look at it.
17:38Wow.
17:39But I have to give you $150,000 to do it.
17:41Well, I mean, I'm a chef.
17:42We're not afraid of hard work.
17:43I'm a masochist, but we're also entrepreneurs.
17:45We grind, and this is our baby.
17:47Okay, so what does it cost you to make,
17:49and what do you sell it for?
17:50We have two sizes.
17:51The four ounces, $1.24 to make,
17:53and $0.44 for the small bag.
17:55Selling to distributors at $2.73
17:58and $1 for the small bag.
18:00So we retail at $4.99,
18:01which is a very competitive price point.
18:03What are your sales?
18:04So we're about to reach our first 12 months.
18:06We did about $500,000.
18:08Good for you.
18:09With a net income of $54,000.
18:10That's great.
18:11Positive.
18:12For the first year, very good job.
18:13Year to date, 2025,
18:14we're at almost $300,000
18:16with a $96,000 net income.
18:18That's great.
18:19Good work.
18:20Sounds to me like what you've done so far
18:22is rocket fuel.
18:24Why do you even need a shark?
18:27It's acceleration.
18:28We know that there's the big guys out there
18:30who can rip us off.
18:31There's nothing proprietary about this,
18:32but if we know if we're first to market
18:34and get into 10,000 stores
18:36before the bigger guys even blink,
18:38they are going to ultimately acquire us,
18:40and we know that you guys will benefit from that.
18:43We'll all benefit from that.
18:45I'm really curious.
18:46Daniel, what do you think?
18:47Well, what I think is the most important thing
18:49in deciding is the entrepreneurs,
18:52and I like these guys.
18:53I think the product is interesting.
18:55I think it'll do fine,
18:57but I personally ran a pasta chip company to the ground.
19:01The thing that's different about us
19:03is the engine is built.
19:05Everything's built.
19:06So now it's marketing and sales.
19:07Daniel, I would like to go with you
19:09if you were to reconsider, quite honestly,
19:12because I invested in Pipcorn,
19:13and now, as of last month,
19:15they were doing $65 million in sales.
19:17Yes.
19:18The potential's there for sure.
19:19Yeah, I think if I did this deal,
19:21my wife would not let me back into the house,
19:25because she had to suffer.
19:26Until your wife tastes that.
19:27I want to make it clear.
19:28It's really not them.
19:29It's me.
19:30I really do have this trauma.
19:32I'm out.
19:33Thank you for your time.
19:34Appreciate it.
19:35I'm not going on this journey with you guys.
19:37I'm out.
19:39So, Barbara, you do have Pipcorn, right?
19:42You did well with Pipcorn, right?
19:43Which is actually a conflict of interest,
19:44but I was going to hide under his wing
19:46and say I had to do it because of Daniel.
19:48I think in honor of them I should pass,
19:50although my heart tells me
19:52I think you're going to make a lot of money.
19:54So for that reason, I'm out.
19:55Appreciate your time very much.
19:56I thought it was delicious.
19:58I will tell you that.
19:59Like, it's my cup of tea.
20:00I like low-calorie, crunchy snacks that taste great.
20:04I just don't know about the journey to get this into.
20:08You need to be in all the majors.
20:10And I can say we have sent samples to every single buyer
20:13of local, regional, and national buyers
20:16in the grocery section.
20:17Everyone loves the product.
20:18So it's not a matter of if, it's a matter of when.
20:21I don't know.
20:22I was really on the fence here
20:23because you come in asking for a very fair valuation.
20:26Right.
20:27Because we're very motivated to work with you
20:28because we know, again, acceleration,
20:30like, let's put the foot on the gas and let's go.
20:32Here's my thought about this.
20:34It keeps hitting me that, as I said,
20:36I walk into stores and I see only five brands.
20:39You know, you're small enough to be under the radar,
20:42but when you get to a certain point,
20:44when you get on people's radars, I think that's when you got that.
20:47David, put on a cape and save the snack on it.
20:49Five years stretch.
20:50Come on. Fly empty.
20:52I don't know if I could take that journey with you guys.
20:54So I'm out.
20:55Thank you for that.
20:56Thank you for that.
20:57Laurie.
20:59It is a very crowded space.
21:01You've only been doing this within the last year,
21:04and you saw all of those different buyers,
21:07but they haven't bit yet.
21:10I don't know why.
21:11I'll tell you why.
21:12Because in the grocery space,
21:13they do category reviews once a year.
21:16That's true.
21:17So this industry just works a little slow.
21:18You know, every time I hear you say that,
21:20I just have so much trauma
21:21because, like, that biggest national distributor,
21:23they're like frenemies.
21:24He's scaring me.
21:25The more he talks,
21:26the more he's scaring me.
21:27Those guys, those distributors,
21:29they don't pay you.
21:30They're like...
21:31They don't pay you.
21:32That's why we have healthy margins on what we're doing.
21:34These guys sometimes are just ruthless.
21:36That's what I was saying.
21:37They don't pay.
21:38The small guys, they take advantage of the small guys.
21:40Oh, you guys.
21:41I'm sorry he started talking
21:42because it's just making me worry about this.
21:44It's contagious.
21:45I am.
21:46I'm sorry.
21:47But...
21:48I'm out.
21:49Okay.
21:50Fair enough.
21:51You screwed them.
21:52Thank you for your time.
21:53We really appreciate it.
21:54You were just about to give them an offer.
21:55We appreciate the chips.
21:56Thank you, guys.
21:57They're really great.
21:58Guys, good luck.
21:59It's okay.
22:00It's okay.
22:01It's a good business.
22:02That was good.
22:03They loved it.
22:04The Sharks said this was a competitive space,
22:05but that's what we love to do.
22:07We're entrepreneurs.
22:08At the end of the day,
22:09we're competitive people.
22:10And we work very hard.
22:11And we don't sleep.
22:21Next up is a high-tech innovation to a classic art form.
22:35Nice.
22:36So good.
22:37Love it.
22:38Loved it.
22:39Hello, Sharks.
22:40My name is Alfred Goodrich.
22:42I'm the founder and CEO of Forte 3D, a revolution in string instrument design.
22:49Hello, my name is Elijah Lee, co-founder and engineering advisor.
22:53My name is Mike Block.
22:54I'm a Grammy Award-winning musician and chief musical advisor.
22:56We are the team behind Forte 3D.
23:00We are asking for 250,000 of people to give us a free support.
23:03And we do a great job.
23:05We are the team behind Forte 3D.
23:08Hello, Sharks.
23:09My name is Alfred Goodrich.
23:10I'm the founder and CEO of Forte 3D.
23:13And I'm the founder and CEO of Forte 3D.
23:18Hello, my name is Elijah Lee, co-founder and engineering advisor.
23:21My name is Mike Block.
23:22$250,000 in exchange for 10% equity in our company.
23:27Sharks, one of the biggest obstacles
23:30that string players face is the high cost of our instruments.
23:33That's right, violin, viola, or cello
23:36can cost as much as a new car.
23:38This puts world-class sound out of reach
23:40for students, schools, and even pros.
23:43We believe that great musical instruments
23:45should and can be accessible to people of all backgrounds.
23:49That's why we designed and brought to market
23:52the world's first professional quality
23:553D-printed string instruments.
23:57Wow.
23:58Introducing Forte 3D.
24:04Our instruments are created using flat sheets of carbon fiber
24:08stretched over a 3D-printed frame.
24:11This process takes only hours, not months,
24:15like it does to make a traditional wooden instrument.
24:17Our top-tier instruments are not only lighter and stronger,
24:21they're a fraction of the cost.
24:23The first time I played a Forte 3D cello,
24:26I was blown away by the power, the warmth,
24:30and the resonance of this sound.
24:33Allow me to demonstrate.
24:35Go ahead, Mike.
24:36Put some stank on that.
24:38Grammy Award winning.
24:39Go ahead, baby.
24:47Let's go.
25:09Wow.
25:09Wow.
25:10Wow.
25:11So beautiful.
25:12Sharks, it's time to orchestrate a deal.
25:14and let's make music history together.
25:18This is one of the most enjoyable pitches I've...
25:20Yes. Yes. Thank you.
25:22You're saying here that you could match unparalleled sound
25:27to even the finest instrument
25:29simply because the technology is that good?
25:32You know, every cello, whether it's wooden, a Stradivarius
25:35or, like, a school cello, they all have their own personality.
25:38And what the 3D printing technology allows us to do
25:42is really test the sound of the cello
25:45and really intentionally EQ the sound.
25:47Like, say, we want more warmth or we want more brilliance.
25:50We can go through that process in the matter of hours and days
25:53where a Stradivarius instrument might take months to build.
25:57How much does it cost you to make? And what does one sell for?
26:00We're retailing them for $3,000, the cellos,
26:03and our cost to manufacture is $800.
26:05How much for a quote-unquote real cello out of wood?
26:08Yeah. What would that cost?
26:10A professional-level cello might be anywhere from $20 to $100,000.
26:15Wow. Really?
26:16And what will a violin cost?
26:18The violins are going to be released next quarter.
26:20Right now, these are very, very late prototypes,
26:23so the violin will probably be around $450 to make,
26:27and we might retail it, I think, around $1,800.
26:31If you're making instruments like this,
26:33the largest market 10X violins or cellos are guitars.
26:37Why aren't you starting there?
26:40There are good, inexpensive guitars.
26:42That market's been cracked already.
26:43I mean, how many cellos get purchased annually worldwide?
26:46Overall, the string instrument business is a $7 billion industry.
26:49Oh, really?
26:50So are they lighter weight?
26:52They are. They are.
26:53So they're easier to carry around?
26:54Correct. Yes.
26:55And you can check your cello underneath the airplane,
26:58which is unheard of.
26:59Wait, wait, wait. Prior to that, what did you used to do?
27:02So the standard cellist approach when we're touring
27:04is we have to buy a ticket for our cello on the airplane.
27:07But your cello!
27:08And as a touring musician, my life has improved dramatically.
27:12All right, guys. What are your sales?
27:14We have done $570,000 in sales over the last couple of years.
27:18So write down each year for us, number of units and dollar sales.
27:21So the first year, we sold $30,000.
27:24Which was what year?
27:25This was 2022.
27:26How many cellos?
27:27They're like $3,000 apiece, so around 10 cellos.
27:30In 2023, we did $150,000 in sales.
27:33Yeah.
27:34In 2024, we did $350,000 in sales.
27:37And this year, we're projected to break around $500,000.
27:40You're not making any money yet, I assume.
27:41We're revenue positive.
27:42This year today, we're cash flow positive, about $65,000.
27:44Good for you.
27:45I noticed one of the pieces is beautifully crafted graphically.
27:49So we can run them through a UV printer printing magazine-quality images,
27:54whatever you want, on the top of your instrument.
27:56That's the third one.
27:57That's one of my photographs.
27:58That is Mr. Wonderful.
28:00And that's what's exciting is now people can get a great-sounding instrument,
28:04but they can also personalize it.
28:06Honestly, classical music is a very important part of my life,
28:09but there's a huge disconnect in sales per year
28:12and a $2.5 million valuation and a market that's not so big.
28:16Can you clarify how you came up with that valuation?
28:18So we're gonna...
28:19I mean, first of all...
28:20It starts feeling more like a score from a horror movie.
28:23Okay.
28:24So we have all of our IP completely secured.
28:26We haven't even released the violins yet.
28:28It's a huge market.
28:29But more importantly, we've all done this with one skew.
28:33I gotta tell you, I'm not a music person.
28:35I wouldn't know how to gauge this.
28:37It's beautiful.
28:38But I just don't think I'm the person for you, so I'm out.
28:47My concern is strictly about money.
28:49How would I get my $250,000 back?
28:51I don't see that money coming to death.
28:52That is the question of the day.
28:53Right.
28:54$250,000 is not a small amount of money,
28:56and there doesn't seem to be any way to get it back.
28:58Well, that's just because he's not creative.
29:00Well, I mean, look, you wanna do a royalty deal on cellos?
29:03We're open to deals.
29:04That's kind of why we're here.
29:06One deal you're gonna get today is I'm buying that cello
29:08that has my photograph on it.
29:09Okay, fair enough.
29:10Listen, I see incredible innovation in what you've done here.
29:15It might be more of a niche market,
29:17but I think that it can explode with the right person to help you.
29:21I love that it will make it accessible to people who love music
29:25but that cannot afford to partake.
29:28And?
29:29I'm going to make you an offer.
29:30He gets nervous, that's why he nips at me.
29:31No, not at all.
29:32I'm really excited.
29:33Yeah.
29:34So you came in asking for $250,000 for 10%.
29:37I'm going to ask for $250,000 for 18%.
29:45Wow!
29:46That's an amazing offer.
29:47Okay, I'm gonna make you an offer, too.
29:48I'm not gonna give the big diatribe first.
29:50I'm just gonna make you the offer.
29:52$250,000 for 10%.
29:55I want $100 a unit, whatever it is,
29:58until I get back to $250,000, but no more than that.
30:01Then I just ride the equity.
30:02And if you like that deal, I'll give you the same offer.
30:05I actually wish...
30:06Do you like it better than mine?
30:07Wait, relax.
30:08You don't have a very creative offer, I do.
30:10But you really need to get the story out.
30:13And I must say, you should really choose Lori.
30:16She should do a much better job for you.
30:18Absolutely.
30:19Oh, Kevin plays the strings.
30:20I say Kevin.
30:21Thank you, Barb.
30:22Yeah, because this will be great in Walmart.
30:23Oh, please.
30:24You know, just the fact that you are trying to diminish what I do.
30:28Guys, I really think you have that potential.
30:32Their offers are much bigger than mine.
30:34So for that reason, I'm out.
30:37Lori, could we do 15%?
30:40Let's split in the middle.
30:42It's...
30:43We have, like, not a lot of equity to play with, obviously,
30:46if there's any future rounds or anything like that.
30:49I'll do it for 16.
30:55You have a deal.
30:56Oh!
30:57Kevin, how'd you lose that?
30:59I really love this.
31:00You guys are so...
31:01Thank you, Lori.
31:02Oh, my goodness.
31:03You're such a genius.
31:04Thank you, guys.
31:05Oh, my gosh.
31:06This is amazing.
31:07This is exactly what we wanted.
31:08Thank you so much.
31:09Oh, my gosh.
31:10This is so good.
31:11This is exactly what we wanted.
31:12Thank you so much.
31:13Oh, my goodness.
31:14No!
31:15No!
31:16No!
31:17Well done.
31:18Yay!
31:19Bravo!
31:20Good luck, guys.
31:21Thank you, guys.
31:22All right.
31:23Okay.
31:24Nice.
31:25I think that Kevin is just more of a...
31:27Oh, my gosh.
31:28Oh, my gosh.
31:29Oh, my gosh.
31:30Oh, my gosh.
31:31Oh, my gosh.
31:32Oh, my gosh.
31:33Kevin is just more of a numbers guy.
31:35Right.
31:36And honestly, I didn't do this, make this company just to make an instrument.
31:40I did it to change accessibility to instruments, and it has been built with heart, and that's
31:46what we're getting out of Lori.
31:48Good.
31:50Once again, I'm sorry.
31:52Bye.
31:55Bye.
31:56Bye.
31:57Bye.
31:58Next up is a business that is a delicious marriage of two different cultures.
32:03of two different cultures.
32:12Hi, I'm Sawako Okoch.
32:15And I'm Aaron Israel.
32:16And we're here asking for $200,000
32:19for 20% of our company.
32:21Have you ever wondered what would happen
32:23if two people from opposite sides of the world
32:26fell in love,
32:28got married,
32:29opened a restaurant,
32:30and built their lives together around a table?
32:34What did that look like?
32:35It would look like the most unique,
32:38exquisite, and delicious meal that you've ever tasted.
32:42I'm from Hiroshima, Japan.
32:44And I'm a born and raised New Yorker.
32:46And the first time I made Sawa my mom's matzo ball soup,
32:49I asked her,
32:50what noodle would you use?
32:52And without hesitation, she said,
32:54Ramen.
32:56And that's how we started Shalom Japan.
33:00We take the best comforts of matzo ball soup,
33:03the bold, exciting flavors of ramen,
33:06and combine them into one soul-satisfying dish
33:08that has been the signature of our restaurant
33:11for the last 12 years.
33:13Matzo ball ramen!
33:15Two ultimate comfort foods.
33:17Together,
33:19in one bowl.
33:20With our matzo ball ramen kits,
33:22anyone in the U.S. can enjoy our signature dish
33:25at home and on their table,
33:27in just over 10 minutes.
33:29Each kit includes two servings.
33:31You simply boil the pouch of soup for...
33:3310 minutes.
33:35Boil the ramen noodles for...
33:361 minute.
33:37Pour them together in a bowl.
33:39That are included scallions and mandals,
33:41or your favorite ramen toppings like...
33:42Egg or seaweed.
33:44So...
33:45Sharks, don't drop the ball!
33:47Don't drop the ball!
33:48Let's celebrate what happens when two cultures
33:51come together in one bowl with...
33:53Shalom Japan!
33:54Shalom Japan!
33:56Good job!
33:57Gozo o meishiaagari kudasai!
33:59It smells amazing!
33:59Just to start, the smell is exquisite.
34:02It's really good.
34:03So good!
34:04Thank you!
34:05The broth is really, really nice.
34:07Thank you!
34:08Wow!
34:09It's got carrots, onions, celery, parsnip in it.
34:13Wow!
34:14This is delicious!
34:15Guys, I can't ask questions or negotiate
34:16because I'm too busy eating so...
34:18This is how you're crazy!
34:19I had no idea.
34:20Very delicious.
34:21Really, really good.
34:22But I'm trying to figure out, what am I eating here
34:23that would not normally come in the package?
34:24So what wouldn't come in the package,
34:26you wouldn't have an egg,
34:27and you wouldn't have the seaweed,
34:29but everything else...
34:30Other than that, everything else.
34:31Everything else is in there, yeah.
34:32Now, the challenge with your format here,
34:34because I'm very familiar with this space,
34:36and I'm the guy that did Falicious.
34:38I mean, this sector, the good news for you is,
34:40it's huge, it's growing.
34:41They just scored 4,400 Walmart stores, full rollout.
34:46But they don't require refrigeration.
34:49They don't include anything in the box
34:51that has to be refrigerated.
34:52You add that yourself.
34:53Frozen?
34:54This includes product that has to be
34:56either frozen or refrigerated, right?
34:58Is that the case?
34:59Yes.
35:00Yes, we're in the refrigerator section.
35:01So why...
35:02I mean, that's gonna make it a lot more difficult,
35:03heavier, and challenging to get into retail,
35:06because you're taking freezer space.
35:08Yes, it could.
35:09Why does it have to be refrigerated?
35:10Why can't you make it in a way
35:12that it's in a septic pack, vacuum pack?
35:15We could, that's why we're here.
35:18So, currently, we ship nationwide.
35:20We're shipping through Goldbelly.
35:22What do you charge?
35:22Give us the model.
35:24So, Goldbelly charges $79.95 for two portions.
35:28Whoa.
35:29That's $40 a bowl.
35:31That includes the shipping
35:32and, you know, all the packaging material.
35:34When we sell it out of the restaurant,
35:36we sell it for $30 for a portion for two.
35:39What does it cost you to make?
35:40So, for the kit, it's about $9.60.
35:44With the box.
35:45The box is more than half.
35:46I know through Goldbelly
35:48that there's quite a bit of a margin,
35:50but couldn't you go lower?
35:52Yes, we would like to go lower as $20 in a store.
35:56The only problem with it, really,
35:57is your sales vehicle is Goldbelly,
35:59and you're relying on them.
36:01What are your sales?
36:03Spending about $17,000 in sales.
36:06We know we just started.
36:07Also, we basically sold out of the capacity
36:09that we had set.
36:10So, we have a very small restaurant in Brooklyn.
36:12We do.
36:13By the way, may I say to you,
36:14your restaurant is incredible.
36:16Just incredible.
36:17What, you've been to it?
36:19You've been there, Bryce?
36:20Twice.
36:21You're phenomenally successful.
36:23You sell this out of your restaurant
36:24at an affordable price.
36:25Please tell us all about that for a moment.
36:28Yeah, so our restaurant,
36:30we're in South Williamsburg, Brooklyn.
36:31We opened in 2013.
36:34The matzo ball ramen was on our opening menu.
36:37It is far and away our most popular dish.
36:40When I was there,
36:40everybody was ordering it, nothing else.
36:42Really, Bar?
36:43Yes, 47% of our guests ordered it.
36:45It's so fun.
36:45And by the way, I was, like, so excited.
36:48The Japanese-Jewish fusion, the deliciousness,
36:51and then it's $40 a serving.
36:54What is your vision for how to help people
36:57be able to afford this in more scale?
36:58Yeah, so we appreciate the direct-to-consumer shipping,
37:01but we know it's prohibitively expensive,
37:04so we'd like for people to be able to buy it in stores.
37:07So we've already, we've started talking to some people,
37:09you know, to optimize the recipe.
37:11We know it needs to be tweaked to be more shelf-stable.
37:14How much of it will you compromise?
37:15Because the big brand that we all know my daughter's in love with,
37:19I'm sure that if we all die, there's gonna be that brand
37:22and cockroaches left.
37:24I mean, the preservatives in there are just crazy.
37:27Yeah, so when you go into the dried, you know,
37:29there's certainly a diminishing in the quality to a certain extent.
37:32And for us, you know, we're chefs,
37:34and so we want to find a strike of balance
37:36where you're still getting that restaurant quality that we have,
37:40but, you know, optimizing it obviously a lot more
37:42than where we're at right now.
37:43I actually think the problem is,
37:46it's gonna take a ton of work,
37:48and it sounds like you're asking the sharks
37:50to help you do that work, and...
37:52Is that really what you want?
37:53That's almost like starting a company,
37:54and I am also worried
37:56that you have a very successful restaurant,
37:58and what that means is
37:59you're gonna be busy managing your restaurant
38:02sometimes because you're not desperate,
38:05because you have a nice running restaurant.
38:07You might not be forced to focus on this.
38:10We want to take this matzo ball ramen to more people.
38:14That's why we need your help.
38:16Just to be clear, the million-dollar valuation
38:18does not include the restaurant, does it?
38:21Does not include the restaurant.
38:21This is just for this opportunity.
38:24Yes, our restaurant is small,
38:25and we know its limitations.
38:26Wait a minute.
38:28I'd like to make you an offer, if I may,
38:29just to cut short of it, if I could.
38:31Whoa.
38:35All sharks are still in,
38:36and Barbara is interested in Aaron and Sawako's matzo ball ramen kits.
38:50I'd like to make you an offer, if I may,
38:52just to cut short of it, if I could.
38:53Wow.
38:54Wow.
38:55I think this is ideal for a food truck.
38:57It couldn't be a better product.
38:59It's a one-dish, easily made.
39:00Genius idea.
39:01My God, Barbara, that is so smart.
39:03I know, but it's a lot of work.
39:05I think opening up a couple of food trucks,
39:07but yet I couldn't envision the two of you running them, honestly,
39:11because it's a full-time job, just like a restaurant.
39:14However, I'm very close to my partners Saban and Jim
39:18of Cousins Made Lobster.
39:19They're so successful at what they do,
39:21they crossed a billion dollars in sales,
39:23and they're successful because they're great operators.
39:26I would like to make an optional deal
39:28that I would give you the $200,000.
39:30I would really want 30% so that I have enough to share with them,
39:34and then include them in opening up a couple of food trucks
39:37as far as the $200,000 will take us.
39:39It would be contingent on them coming in,
39:41but I would have you meet with them.
39:42They would see it.
39:43They would get it.
39:44It's actually a great idea.
39:45Great idea.
39:46It's genius.
39:47Have you ever tried a food truck before?
39:48You have to like it.
39:49I would think that's a normal progression of a restaurant.
39:51We've never tried a food truck.
39:53I know in New York City, the food truck business has its challenges.
39:57All right, well, what if they say,
39:58well, we want to sell this to retail.
40:00Are you in on that side?
40:01Listen, I'm not a believer in that.
40:03I think retail is choppy waters.
40:05I'm happy to run that road with you for a short time
40:09and make a quick judgment, but I do know the franchise route
40:13or the food truck route pays big time.
40:15Such a smart idea.
40:16If Barbara would have me, I would do it with her,
40:18but I don't know that I can have mine.
40:19No way.
40:20I don't want you.
40:21I don't need you.
40:22Whatever, punk.
40:23Terrible idea from her.
40:24Don't do it.
40:25Guys, I cannot compete with that genius idea.
40:26I'm out.
40:29Listen, guys.
40:30I love your story.
40:31The food is delicious, but I do think that it's a long road
40:36for you to try to sell that, and it's not something I would want
40:39to try to figure out.
40:40So, for those reasons, I am out.
40:43The product's excellent.
40:45I've obviously been well down this road in this food category
40:48with Fallacious.
40:50You're starting like they did with this idea,
40:53this will not work, but having said all that,
40:56I think Barbara, in this case, very interesting offer,
41:00because she's right, the product is spectacular.
41:02It would sell like crazy.
41:04Damon, what are you going to do?
41:05I'm out.
41:06So, uh...
41:08Yeah, thank you.
41:09This one's not for me.
41:10Okay.
41:11But I need a reservation for four people, eight o'clock.
41:13You got it.
41:14All right.
41:15I'm out.
41:20May I repeat my offer?
41:21Yes, yes.
41:22So you can talk about it, think about it, what have you.
41:24It's $200,000 for 30% of your wonderful matzo ball ramen,
41:29and it's contingent that the cousins come in with me.
41:34But what about a counter?
41:36Um, would you do that for 25%?
41:39No, but I'll do it for 30%.
41:47Um...
41:48You have a deal.
41:49All right.
41:50Yay.
41:52Thank you so much.
41:55It's terrific.
41:56I have a great product.
41:57I'm gonna finish my bowl.
41:58Yeah, please.
41:59Thank you so much.
42:00Congrats, guys.
42:01Really good product.
42:05We thought, you know, maybe the kids, right?
42:07But we also know that for us, you know, our sweet spot is serving people,
42:12and I think Barbara gets that about our brand,
42:14and it's amazing to get to work with her.
42:18Yay.
42:28Thanks, hold bare accessibility.
42:29Hold your hands us today.
42:30Great oportunidad.
42:31Welcome to the team.
42:32Great.
42:33How'd you come to play the других player?
42:34Thanks, guys.
42:36You want to course,power?
42:37Thanks, all right?
42:39Yeah, gia and I know that you've got two four of them,
42:41but if you're coming after a game we could make it more than a game.
42:43Nice, Little video.
42:44So that's good.
42:45Oh, that's good.
42:46grill what?
42:47But we walk up.
42:49Wow, way too much.
42:50At that point, Johnny, it's fantastic news.
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