The battle of the TV cook-offs: Restaurant Revolution v The Hotplate

They are two of the most anticipated reality cooking shows of the year. And they are launching on the same night.

As Aussie viewers prepare to wean off a successful series of MasterChef, and with the most recent series of My Kitchen Rules but a distant memory, the Seven and Nine networks are set to go head-to-head, launching their rival cooking shows, Restaurant Revolution and The Hotplate on July 28.

So, what can viewers expect?

Restaurant Revolution

What is it?

A mix of amateur and professional cooks will be put to the test, charged with designing and running their own restaurant from scratch. The venue? A shipping container they've had to fit out themselves.

The show will follow teams from five capital cities as they set up and run their pop-up restaurants, moving between cities to review each.

Aspiring head chef from Sydney's Kellyville, Dom Aboud​, 22, has had a rollercoaster week. After designing and setting up his pop-up Parramatta restaurant, the doors were opened to the public on July 14.

"The response has been wicked – we've had lines out the door every day," says Aboud. "We've really been under the pump so far."

Who is competing?

The teams bring varying levels of experience to the table - from Adelaide's strong four-chef team to Perth's sister duo who are new to the hospitality industry.

For single Sydney contestant and qualified chef, Aboud, his food dream began early, working in his uncle's restaurant as a child. Gaining experience through his apprenticeship and later work as a sous chef, he has turned his pop-up container into a modern Australian restaurant. And he isn't afraid of going solo.

"I've been looking at it as an opportunity to do my own thing and really get to bring my own dream to life, without having to compromise," he says. .

According to Aboud, the all-encompassing premise of the show ensures all contestants are left on a level-playing field.

"At the end of the day, what is unique about this show is that it's all about the business and setting up our restaurants," he says. "There's so much more to it than just cooking a meal for a panel of judges and your fellow competitors. You see how much goes into that process; you see the blood, sweat and tears. I think that's what is really interesting and it will be great for viewers to see that."

Who decides?

Chef and owner of Orana in Adelaide, Jock Zonfrillo, has stepped up to the plate to host the show. He will be joined by a panel of industry experts including Rockpool's Neil Perry and brand and social media strategist Jess Ho. They will judge the teams on the dining experience and overall profits.

The home of cooking show juggernaut My Kitchen Rules has introduced a new assessment element for this show. Diners will leave their own reviews via each pop-up's video "Feedback Booth".

The prize?

For the winning team, a $200,000 prize is up for grabs.

Restaurant Revolution will premiere on Tuesday, July 28 at 7.30pm on Network Seven. Restaurant Revolution pop-ups are open to the public: Wed-Sun 12-4pm and Wed-Sat 6-11pm. For details: au.tv.yahoo.com/restaurant-revolution/

The Hotplate

What is it?

Ticking similar boxes to its Seven rival, Channel Nine's The Hotplate follows six teams around the country as they compete in a series of cook-offs. The catch? The contestants are all established restaurateurs, competing in their own suburban venues.

Who is competing?

From Mandurah​ locals and owners of Duck Duck Moose, Liam and Conrad, to the feisty Italian mother-daughter duo, Christina and Tanya from Christina's in Perth, these contestants are looking for a boost in the industry.

Melbourne restaurateur Scott Pickett says this is what sets the show apart from its competitors.

"These people are not trying to get into the industry ... These are not your celebrity chefs from fine dining restaurants," he says. "These are the 90 per cent of the industry – your local, modest eateries that are everywhere."

With three restaurants under his belt – including Estelle Bistro and St Crispin​ – Pickett knows too well the hard slog of the industry.

"These people have already mortgaged their houses, taken risks, passed their hat around to family and friends to live their dreams. And they're doing it," he says. "I understand the pressures that these people have put themselves under, because I have done it myself, and I know the sacrifices they make."

Who decides?

Pickett will be joined by British food critic Tom Parker Bowles, son of the Duchess of Cornwall, and a team of experts including Sydney chef Guillaume Brahimi. Contestants will be judged by the panel and their fellow contestants each week.

Pickett says he has been pleasantly surprised by the calibre of the contestants - despite the odd "up and down dinner" – as they have moved through various rounds of filming for the show.

"What surprised me most was how intensely the participating teams actually listened to us; how they grew throughout," he says. "They learnt new skills, talked about food in a different sense. Their eyes were opened to different cuisines, cultures and products."

The prize?

A sum of $100,000 is up for grabs to take the winning restaurant to the next level.

The Hotplate will launch over three nights, from Tuesday, July 28 at 7.30pm on the Nine Network.