The five remaining teams roll into Fayetteville, Ark., a college town bustling with teenagers. Their Truck Stop Challenge is targeted at this audience as they must create an amazing breakfast dish using Kellogg's Pop Tarts. One of the nation's top teen chefs, Jeremy Salamon, stops by the trucks to taste their creations and award a prize. After the breakfast shift, Tyler calls with a major Speed Bump. He shuts the trucks down completely until the late night shift. The teams then have to scrape together sales overnight, ending well after the sun comes up.

The final three teams roll into Cleveland. In the spirit of Outback Steakhouse's famous Bloomin' Onion, the remaining teams are challenged to take an everyday vegetable, a ripe Ohio tomato, and create a delectable appetizer. Outback Co-Founder and Executive Chef Tim Gannon visits the trucks to sample the food and determines the winner ... and the losers suffer through a "punishment" at a restaurant owned by a previous Great Food Truck Race contestant! Tyler also mixes things up with a hilarious Speed Bump: the teams must transfer their entire operation to a hot dog cart and continue to make sales on foot.