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2023 rice business plan competition, congratulations.

With access to mentors, real-world experience and investment opportunities, the Rice Business Plan Competition helps student founders stay on target and realize their potential. Our 2023 competitors set themselves apart from other student-led ventures, got in-depth mentoring to prepare for the event, and pitched to over 350 judges and investors who were looking for their next early-stage deal. It was the best RBPC yet!

Re-Watch the Live Final Round From Saturday, May 13th 

Voted on by over 350 judges after two rounds of competition, 7 startups moved onto the final round. Re-watch their pitches, from Shell Auditorium at the Jones Graduate School of Business. 

Watch the recording above or on YouTube.

Re-watch the Elevator Pitch Competition from Thursday, May 11th 

We kicked off the 23rd annual Rice Business Plan Competition live from Shell Auditorium at the Jones Graduate School of Business. During the Elevator Pitch Competition, you'll hear 60-second pitches from all 42 startups. Six winners will be named from the Elevator Pitch Competition, winning cash prizes sponsored by Mercury, along with the rest of the over $1.5 million in prizes announced at the Awards Celebration at the end of three days of competition. 

Watch the full recording above or each individual pitch on our YouTube.

May 11-13, 2023 | Houston, Texas | The Edge of the Future 

The Rice Business Plan Competition exists so that student founders pushing to create new possibilities in technology, energy, healthcare and more can surround themselves with a powerful network; learn what it takes to secure investor funding; hone your pitch; and compete for big money to make the future you’re building possible. After a competitive application season, 42 startups have risen to the top and will be invited to compete on a global stage for more than $1M in prizes at the 2023 RBPC .

More about the competition: 

Competitor resources and schedule.

Review important competition details, like when each Round takes place, and more. 

Eligibiltiy

Learn more about what makes an eligible startup, the various sectors and other info about the competition structure. 

Explore Past Competitions

Interested in what makes a top competitors? You can rewatch the finals and elevator pitches for our past competitions, and check out the prizes! 

New this year! Amazon Small Business Podcast!

We’re excited to announce that the Amazon Small Business Empowerment Team will be producing a podcast that  follows select RBPC participants in their journey this year —learning about the inspiration, the challenges, and the thrill of growing and showcasing startups in the largest and richest student startup competition.

Previous Competitions

For 21 years the Rice Business Plan Competition has provided student startups with mentorship, guidance and capital to help support them on their entrepreneurial journey! In 2020, the competition went virtual for the first time. Check out a few of our previous competitions' content, including elevator pitch videos, final pitches, photos and LivePlans.

• 2022 Competition - Grow Your Startup. Build the Future.
• 2021 Competition - Big Ideas. Brilliant Startups.
• 2020 Competition - First Virtual Edition
• 2019 Competition - The Art of Entrepreneurship
• 2018 Competition - One Wild Ride

Follow along with #RBPC23

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Texas A&M team wins overall Rice Business Plan Competition

May 15, 2023 By Danielle Sullivan

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A team from Texas A&M University won the grand prize at the Rice Business Plan Competition (RBPC) this past weekend, as well as the elevator pitch competition for their startup, FluxWorks. Dr. Bryton Praslicka ‘19, former electrical engineering student and chief executive officer of FluxWorks, and Mary Beth Graham, educational human resource development master’s student and chief strategy officer of FluxWorks, received $350,000 for the overall prize and another $10,000 from the elevator pitch competition. Other final teams in the running for the grand prize included Rice University, Brigham Young University, Yale University, the Massachusetts Institute of Technology and Harvard University.

The RBPC is hosted by the Rice Alliance for Technology and Entrepreneurship . According to the competition’s website, it is “the world's largest and richest student-led competition,” with more than $3.5 million in investments and cash prizes announced in the 2023 competition. This international event attracts student startups from all around the world for its rich network of industry leaders, investors and mentors. The competition serves as an opportunity for innovative startups to pitch their unique ideas for a chance to win big.  

FluxWorks is a developer and manufacturer of magnetic gears and magnetic gear-integrated motors. Its innovative technology has transformed the industry by offering improved reliability and reduced maintenance costs compared to traditional mechanical gears. Magnetic gears, akin to their mechanical counterparts, according to FluxWorks, “excel in converting high-speed, low-torque rotation to high-torque, low-speed rotation.”

Gears have been revered for their ability to reduce the size, weight and capital expenses of motor-generator systems. However, FluxWorks' magnetic gears hold a distinct advantage, as they operate without physical contact, eliminating the need for lubrication. This breakthrough not only minimizes the associated maintenance requirements, but also addresses reliability issues often encountered with mechanical gears. Moreover, magnetic gears possess a remarkable ability to withstand overloads, significantly reducing the risk of failure.

The magnetic gears developed by FluxWorks represent a quiet, robust and premium solution. Praslicka and Graham’s gears boast an impressive 99% efficiency while being four times quieter than their mechanical counterparts. With their exceptional reliability, these magnetic gears find applications in a multitude of settings, such as outer space exploration, underwater operations and even the human body.

“Participating in this opportunity has been great for our business and has been encouraging to our team to see all of our work come to fruition,” said Praslicka. “We genuinely did our best, and we’re excited about the new relationships we developed from this new experience. At the end of the day, we left everything on the stage. The Flux family, Texas A&M, Jim Donnell, Chris Westfall, Sheikh Ismail and the rest of our mentors have all worked with us since the beginning and have been influential in this journey.”

FluxWorks prides itself in being driven by a strong commitment to the community, national security, sustainability, employees and the individuals they impact daily. In an era where technological advancements shape the way we live and work, FluxWorks' magnetic gears have the potential to revolutionize the industry and have set a new standard for reliability, efficiency and environmental sustainability. With FluxWorks at the forefront of magnetic gear innovation, the possibilities for improved performance and enhanced quality of life are limitless.

“Members of FluxWorks have taken Engineering Entrepreneurship Program (EEP) classes, and the EEP team has provided mentoring, coaching and resources in support of FluxWorks over the past several years,” said Jim Donnell ‘82, director of EEP. “Praslicka and Graham competed against the best of the best. They explained their technologies and their business model in the most convincing manner. They were tremendous ambassadors for Texas A&M. The entrepreneurship ecosystem from Aggieland was on full display this past weekend, and that caught some by surprise. This victory positions FluxWorks for tremendous success, as the resources from the competition, both financial and relational, will be critical during the next phases of product development.”

Praslicka also participated in the National Science Foundation Innovation Corps (I-Corps Site) in the fall of 2017 and his team was accepted into the National Innovation Network Teams Program.

"Eight years ago, I met Rodney Boehm and it all began," said Praslicka. "Year after year the professors and programs helped frame my thinking and in the end, EEP supported us through pitch coaching and one-on-one CEO mentorship. Seek mentorship from a variety of people. No answer is perfect, and the more advice you get you will start to find advice that makes sense for you."

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taking home the W

Rice university's student startup competition names 2024 winners, awards $100,000 in prizes.

A group of Rice University student-founded companies shared $100,000 of cash prizes at an annual startup competition.

Liu Idea Lab for Innovation and Entrepreneurship's H. Albert Napier Rice Launch Challenge , hosted by Rice earlier this month, named its winners for 2024. HEXASpec, a company that's created a new material to improve heat management for the semiconductor industry, won the top prize and $50,000 cash.

Founded by Rice Ph.D. candidates Tianshu Zhai and Chen-Yang Lin, who are a part of Lilie’s 2024 Innovation Fellows program , HEXASpec is improving efficiency and sustainability within the semiconductor industry, which usually consumes millions of gallons of water used to cool data centers. According to Rice's news release, HEXASpec's "next-generation chip packaging offer 20 times higher thermal conductivity and improved protection performance, cooling the chips faster and reducing the operational surface temperature."

The rest of the winners included:

• Second place and $25,000: CoFlux Purification
• Third place and $15,000: Bonfire
• Outstanding Achievement in Social Impact Award and $1,500: EmpowerU
• Outstanding Achievement in Artificial Intelligence and $1,000: Sups and Levytation
• Outstanding Achievement in Consumer Goods Prize and $1,000: The Blind Bag
• Frank Liu Jr. Prize for Creative Innovations in Music, Fashion and the Arts and $1,500: Melody
• Outstanding Achievement in Climate Solutions Prizes and $1,000: Solidec and HEXASpec
• Outstanding Undergraduate Startup Award and $2,500: Women’s Wave
• Audience Choice Award and $2,000: CoFlux Purification

The NRLC, open to Rice students, is Lilie's hallmark event. Last year's winner was fashion tech startup, Goldie .

“We are the home of everything entrepreneurship, innovation and research commercialization for the entire Rice student, faculty and alumni communities,” Kyle Judah, executive director at Lilie, says in a news release. “We’re a place for you to immerse yourself in a problem you care about, to experiment, to try and fail and keep trying and trying and trying again amongst a community of fellow rebels, coloring outside the lines of convention."

This year, the competition started with 100 student venture teams before being whittled down to the final five at the championship. The program is supported by Lilie’s mentor team, Frank Liu and the Liu Family Foundation, Rice Business, Rice’s Office of Innovation, and other donors

“The heart and soul of what we’re doing to really take it to the next level with entrepreneurship here at Rice is this fantastic team,” Peter Rodriguez, dean of Rice Business, adds. “And they’re doing an outstanding job every year, reaching further, bringing in more students. My understanding is we had more than 100 teams submit applications. It’s an extraordinarily high number. It tells you a lot about what we have at Rice and what this team has been cooking and making happen here at Rice for a long, long time.”

• Rice University startup pitch competition names 6 finalists ›
• 5 Rice University-founded startups named finalists ahead of annual pitch competition ›
• Annual Rice student startup competition names winners, awards over $100,000 in prizes ›

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May. 2, 2024

Veterans battle for top prize at rice business competition.

The 10th annual Veterans Business Battle , hosted by Rice University’s Jones Graduate School of Business, brought together veterans, executives and students April 18-20 to network, enjoy panel discussions and observe the final round of ventures as they pitched to a panel of judges.

The Veterans Business Battle serves as a forum to connect veterans with investors, advisers and resources. This year the event included seminars geared toward emerging entrepreneurs and the seminal round of pitches from the top five competing companies. The 16 semifinalists came from across the country and represented all ranks and branches of the military. 

MesaQuantum, the first-place venture co-founded by Air Force veteran Wale Lawal, is developing next-generation chip-scale quantum sensors for applications in advanced positioning, navigation and timing. The initial focus is the development of chip-scale atomic clocks that serve as an alternative source of timing to GPS when GPS signals are unavailable, unreliable or insufficient. 

The second-place team Ascender Systems, with Navy veteran CEO Jorge Muniz, designed a fully functional robotic climber capable of rapid deployment up vertical pipes, poles and columns in support of emergency services. The two-part Ascender System will climb and “leave behind” the payload while the “climber” can be returned to the ground, so it can be reused. 

RXpharmacist, founded by Navy veteran Maryam Khazraee, secured third place. This startup aims to be an all-inclusive platform for pharmacists, supporting them throughout their journey from student to licensed professional. It provides assistance with licensure exams, certifications, license maintenance and securing full-time employment. 

Since its beginning in 2015, the competition has inspired and encouraged veterans to become successful entrepreneurs. Over the years, more than $5 million worth of investment offers have been extended to finalists. 

Established in 2011, the Rice Business Veterans Association is dedicated to providing a platform for veterans pursuing business careers. The number of veterans at Rice Business has grown from just a handful to more than 10% of students enrolled in the MBA program. The Veterans Business Battle was conceived by members of Entrepreneurs’ Organization Houston who were inspired by the determination and accomplishments of these students. Rice Business Veterans Association members manage logistics for the event and, alongside other Rice MBA students, serve as coaches to the semifinalists to help them prepare for the competition.

The Rice Business Military Scholars Program aims to attract the most talented veterans and enable them to transition smoothly from military service to a rewarding civilian career. Rice Business recognizes our obligation toward those who have served our country. The skills gained in the military — emotional intelligence, effective leadership, cultural sensitivity and can-do attitudes — elevate the educational experience for all students.

'Top Chef: Wisconsin' Episode 8 recap: The Restaurant Wars wage on at Discovery World

Warning: Spoilers ahead for "Top Chef" Season 21, Episode 8, which aired May 8, 2024.    

The remaining nine “Top Chef” contestants were flying high after a fun-filled Elimination Challenge at American Family Field last week , when judge Tom Colicchio said they’d collectively cooked the best they had to this point in the competition. 

But they’d need to channel that energy for one of the most arduous challenges of the season: Restaurant Wars. With just 24 hours to plan and execute two separate restaurants setting up shop at Milwaukee’s Discovery World, the chefs would need all the stamina they could muster to serve 75 hungry diners with two multi-course menus. 

Learn how they managed to pull off that frantic feat below, but first, here are some of the Milwaukee shops, sites and celebs spotted in the episode. 

Milwaukee’s spotlight moments from “Top Chef,” Season 21, Episode 8 

What in MKE did we see?:  The Hoan Bridge, Discovery World , All Star Rentals , Mo’s Food Market , St. Paul Fish Company , Milwaukee Public Market , El Rey , Whole Foods Market , Milwaukee City Hall bell tower, the giant glowing ladybugs crawling down the Milwaukee Building downtown, the Milwaukee Breakwater Light 

Need a break? Play the USA TODAY Daily Crossword Puzzle.

Celebrity sightings:  “Top Chef” winner and Chicago chef Stephanie Izard , “Top Chef” contestant and New York City chef Kwame Onwuachi , chef/owners of Madison’s Fairchild restaurant Andrew Kroeger and Itaru Nagano, Chicago chef and restaurateur Erick Williams  

Where was the challenge set? Discovery World, 500 N. Harbor Drive 

How did Dan do?  In the words of judge Tom Colicchio, he “brought it home for Wisconsin!” Dan was the overall winner of this week’s elimination challenge, serving a 100% Wisco smoked walleye that wowed the judges. He's now a two-time Elimination Challenge winner. 

“We’re going to the lake,” Dan said, with very little fanfare leading up to the reveal of this week’s Elimination Challenge. 

What was waiting there for them? It wasn't a fishing excursion with noted fishing fanatic Tom Colicchio (who told me he sadly didn’t have a chance to fish Lake Michigan during his time taping the show last summer), but rather Colicchio and host Kristen Kish standing at the back of Discovery World, the interactive science museum on Milwaukee’s lakefront. 

There would be no Quickfire Challenge this week, either. Instead, Kish and Colicchio were there to announce that this week, the chefs would compete in one of the most anticipated and anxiety-riddled Elimination Challenges in the “Top Chef” canon. 

It was time for Restaurant Wars! 

The Elimination Challenge reveal: Restaurant Wars at Discovery World 

If you’re not familiar, the typical Restaurant Wars setup pits two teams to create a makeshift, full-service restaurant overnight, with a cohesive menu, multiple courses and custom decor selected by the chefs themselves. 

It’s a high-pressure situation where even the smallest slip-up can send a seasoned chef home, which Kish knows all too well: She was eliminated on the Restaurant Wars episode of "Top Chef: Seattle,” before eventually making it through Last Chance Kitchen and winning the season overall. 

For this season’s Restaurant Wars, the chefs would create a three-course menu with at least two dish choices per course. Each team would designate an executive chef, a floor manager and line cooks, and they would have serving help from the Bartolotta Restaurants. 

The cheftestants could select their own teams, but because there was an odd number of them, Michelle — last week’s challenge winner — would pick which team she’d join after seeing how they shook out.

Kaleena, Laura, Soo and Manny formed one team, and Dan, Danny, Amanda and Savannah made up the other. Michelle eventually chose the latter team. 

“We all lead kitchens,” Michelle said. “I think that’s going to be our benefit here.” 

Each team would have one hour to brainstorm their full restaurant concept before picking out color schemes and table linens at All Star Rentals in Muskego. They’d have $3,000 to spend at Whole Foods and $1,500 to use at specialty shops around Milwaukee. 

The next day, each team would have five hours to prep, cook and set up their restaurants, and four hours to serve 75 diners and two VIP tables of four judges. 

“If there’s one piece of advice I’d give you, it’s work together,” Colicchio said. “You’re gonna need each other to get through this.” 

It’s kind of like he’s been through this before... 

Restaurant planning and prepping across Milwaukee 

The restaurant concept came easily to Kaleena, Laura, Soo and Manny. Two have a Mexican background and two are Asian, so their fusion concept, Dos by Deul ( dos means “two” in Spanish and deul  is a marker used to pluralize nouns in Korean) was chosen to reflect the team’s cultures. 

Laura would manage the front of house, Kaleena would serve as executive chef, and Soo and Manny would cook. 

The concept wasn’t as clear for Dan, Danny, Amanda, Savannah and Michelle. They were inspired by nearby Lake Michigan, so their restaurant, Channel, would have a seafood theme, with the word “channel” creating the link between each chef’s culinary style. But, aside from seafood, that link felt a little broken as the chefs described their dish ideas. 

Dan would serve as a line cook at Channel, along with Savannah and Amanda. Danny would be Channel’s executive chef and Michelle, who has the most front-of-house experience, would be floor manager. 

After finalizing their concepts, the teams split up to shop, with a handful returning to Mo’s Food Market (where they shopped on Episode 6 ), some going to El Rey, and some to St. Paul Fish Company in the Milwaukee Public Market, which didn’t carry the trout Dan planned to cook for his first course. 

“There’s perch ... there’s walleye ...” Amanda said over the phone to Dan. 

“Walleye would be great!” Dan answered, pivoting his dish idea on a dime. 

They took their ingredients back to Discovery World, where they prepped for three hours for the following day’s service as the nerves set in. 

“It feels totally insane that we will be cooking in a restaurant that we created in 24 hours. Nobody does this,” Dan said. “You wanna know why? 'Cause it sucks.” 

The Elimination Challenge: Channel vs. Dos by Deul 

The next day, the teams worked together to prep and cook their respective restaurant’s dishes. I felt for Laura and Michelle, who had time to help prep but would have to put faith in their teammates to cook their dishes while running the front-of-house operations that night.  

The two of them trained the evening’s staff, walking through the restaurants’ concepts, menu and floor plan to ensure smooth service all night. They also helped set up each restaurant’s space, both painted in hilariously similar shades of seafoam and sage green — another nod to the restaurants’ waterfront location, for sure, but the doppelganger decor made it difficult to keep track of which restaurant we were looking at as we bounced between them throughout the night. 

As the first diners arrived (including me! I dined at Dos by Deul that evening and was one of the first parties to be seated), service was calm and coordinated on both sides. But Michelle at Channel waited an awfully long time to greet her VIP table of judges, which included Colicchio, Kish, Kroeger and Onwuachi. 

The judges starting at Dos by Deul were Gail Simmons, Izard, Williams and Nagano. 

The judges would dine at one restaurant first, then swap to the other after their meal. Things went pretty smoothly at that first seating — but that shining service didn’t last long. 

Overall, it seemed as though the judges immediately understood Dos by Duel’s concept, but when the dishes came out, they didn’t quite hit the middle-ground balance between Asian and Mexican flavors. Some, like Manny’s beautifully cooked beef tenderloin with mole negro and shimeji mushrooms, missed notes from the Asian side of the spectrum, while others, like Kaleena’s melon and Dungeness crab aguachile, lacked flavor altogether. The judges did love the textures and flavor of Soo’s rice cakes with salsa verde and Chinese sausage, and the gochujang sauce on Laura’s beef tartare, but it wasn’t enough to make up for the extremely slow service that dragged as the night went on. 

Chaos slowly built in the Dos by Deul kitchen, too, where ticket mix-ups and backed-up dishes plagued Kaleena, who couldn’t keep the order as the restaurant’s executive chef. 

By the time the second seating of judges arrived at Dos by Deul, there was a 30-minute wait for the first dishes to arrive at the table. The judges were miffed.

It wasn’t much smoother at Channel, where Michelle was scarcely seen at the judges’ table and the downtime between courses stretched as the night went on. The judges found it difficult to nail down the channel that tied the menu’s disparate dishes together. 

“This is the restaurant that feels like there are too many egos,” Williams said. “Everybody’s trying to shine and they’re not leaving enough room to be collaborative.” 

But they loved Dan’s first-course dish: a smoked walleye with labneh, hash brown potato cake and harissa. Kish said it gave her sour cream and onion potato chip vibes, while Onwuachi said he would “go somewhere to order this again.” (You’re in luck, chef! There’s a menu item at Dan’s EsterEv restaurant right now that features a tasty little hash brown that seems awfully similar to the one Dan served tonight.)  

They fawned over Danny’s carrot-heavy take on New England clam chowder, too, and loved his tag-team effort with Amanda to create a honey custard with jasmine tea and citrus gelee. 

Who won “Top Chef: Wisconsin” Episode 8’s Restaurant Wars? 

Shaky concept aside, when the restaurants closed and the chefs met the judges at the Top Chef Kitchen for deliberation, Channel’s dishes were strong enough to secure the team’s win and the $40,000 cash prize. 

But just one Channel chef could win the Restaurant Wars challenge, and that honor went to Milwaukee’s own Dan Jacobs. (Or “Dan the man,” as Onwuachi put it when he announced the winner.) Walleye for the win!

“Your smoked walleye felt like you’d been doing it a long time, but it also was a dish that really represented the concept,” Onwuachi said, with Colicchio adding that the dish “clearly had a sense of place” at a regional seafood restaurant concept. 

“Thank you very much, but it’s a team effort,” Dan said. “I just played my role the best I could.”  

This is Dan’s second Elimination Challenge win, and a huge redemption from his low performance cooking a Brewers’ Famous Racing Sausages-inspired bratwurst dish last week . 

“Dan, if anybody gives you a hard time about the brats, you can say you brought it home for Wisconsin,” Colicchio said. 

Who was sent home on ‘Top Chef: Wisconsin’ Episode 8? 

With Channel winning, all four members of the Dos by Deul restaurant team would be up for elimination. 

“It’s about the entire restaurant. When you put together a Latin-Asian concept and one side of that equation was shortchanged, unfortunately, the concept was lost in translation,” Colicchio said. 

While deliberating, it was clear that Kaleena’s “boring” aguachile with a greasy tortilla chip and Manny’s “forgettable” shrimp with miso-butter sauce were the weakest of the night, along with the team’s flavorless pork tenderloin, a poor execution that Izard said fell on executive chef Kaleena. 

“It seemed like Kaleena didn’t take charge whatsoever,” she said. 

It's the executive chef's job to ensure the food that's served is sent out tasty and on time, so when the chefs returned to the judges' table, Kish asked that Kaleena pack her knives and go. 

“Obviously, I’m bummed, but I’m OK,” the Chicago chef said in her exit interview. “The last elimination, three challenges ago, I was devastated because I knew that I had made a mistake. I felt like I did not do my best, and this is the complete opposite of that. I’ve had so many redemption battles.” 

She’ll have another go at Last Chance Kitchen, where she came out a winner in the first half-season's finale, along with Soo. This time, she’ll be up against Kévin, who was eliminated last week. 

Next week, the remaining eight chefs will dive into Wisconsin’s cranberry crop in the Quickfire Challenge, and it looks as though the Elimination Culture will focus on Indigenous cuisine, with a visit from James Beard Award-winning Indigenous chef Sean Sherman. 

How to watch 'Top Chef: Wisconsin': TV channel, streaming   

Viewers can watch live on Bravo on Wednesday nights at 8 p.m. or stream the next day on  Peacock ,  BravoTV.com  or the  Bravo app.