‘Beyond the Tank’ preview: Pork Barrel BBQ, CordaRoy’s, and Honeyfund

Beyond the Tank -The season finale of “Shark Tank” will be airing on Friday, and to go along with that, there’s also a new episode of “Beyond the Tank” coming your way. As per usual with this show there are three separate products each coming in your direction, and each one of them brings their own distinct traits from the Tank and also struggles since the show. Two of them you’ve seen in multiple updates over two, while another may take you a minute or two more to remember. (Then again, we’re saying this more from our vantage point, since your perception may be slightly different.)

Now that we’ve gotten this introduction out of the way, let’s get to sharing bits and pieces of the synopsis, along with some sneak peeks from the episode.

“Kevin O’Leary can’t believe Sara and Josh Margulis from Sebastopol, California, of season six, want to make an extremely risky business model change to Honeyfund, their online honeymoon crowdfunding site. In hopes of avoiding disaster, Kevin sets up a meeting with Huffington Post co-founder Arianna Huffington for a possible partnership.”

Specifically, you can see below Sara and Josh telling Kevin that they want to make a change with premium memberships, one of the sources of revenue, for the sake of helping to boost their other business Plumfund. That business still needs to grow, given that it hasn’t become profitable yet.

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“Lori Greiner stops by the new Gainesville, Florida, showroom of CordaRoy’s, beanbag chairs that turn into a bed. She has some key advice on packaging as well as a surprise for the season four chair designer, Byron Young.”

Lori hands out some good advice in here about how to get into Bed, Bath, and Beyond with the product, which is difficult given that space in there is at a premium. As someone who was just in one of these stores, and certainly agree with that since these places are almost stacked to the brim with stuff.

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“Barbara Corcoran’s very first deal in the Tank helped Washington D.C.’s Heath Hall and Brett Thompson grow Pork Barrel BBQ spice rub into a national brand. But barbeque is a seasonal industry, so the two successful entrepreneurs created a new product that could be a culinary hit, but they must first get government approval.”

In this video preview, we learn that apparently the USDA can be quite a pain in the you-know-what when it comes to getting approval from USDA on packaging. It’s something that they never had to do when it comes to their sauce.

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