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We all have our chain restaurant guilty pleasures.

Diners at Francesco's Restaurant in San Francisco, The Spotted Pig in New York City, and at thousands of other restaurants participating in this week's UNICEF TAP Project are in for a surprise: They will be asked to donate $1 for the privilege of drinking tap water with their meals.

Monday night was game time for the aspiring entrepreneurs who have spent the past three days furiously programming and designing start-ups on the road, plus four days perfecting their pitches. Seven teams—at least one from each bus from Chicago, Cleveland, Miami, New York, San Francisco, and Silicon Valley—faced off before a panel of judges that included entrepreneurs and prominent investors such as Dave McClure of 500 Hats, Naval Ravikant of Angel List, and Greg Veen of TypeKit. It came down to a nailbiter, with the panel unable to decide between TripMedi and WalkIN, teams from New York and Silicon Valley.

Monday night was game time for the aspiring entrepreneurs who have spent the past three days furiously programming and designing start-ups on the road, plus four days perfecting their pitches. Seven teams—at least one from each bus from Chicago, Cleveland, Miami, New York, San Francisco, and Silicon Valley—faced off before a panel of judges that included entrepreneurs and prominent investors such as Dave McClure of 500 Hats, Naval Ravikant of Angel List, and Greg Veen of TypeKit. It came down to a nailbiter, with the panel unable to decide between TripMedi and WalkIN, teams from New York and Silicon Valley

It's a quandary that every successful restaurateur faces: Do you stay fiercely loyal to your original location, a la chef Gabrielle Hamilton and Prune, the much-loved NYC restaurant she's been running since 1999? Or do you go the way of the Flays and the Batalis of the restaurant world, expanding your empire to include Vegas outposts, cookware, and a line of designer Crocs?