Signature Chefs

1
Signature Chefs
Were putting the home, back in home cooking!
2
Company Mission
Our mission at Signature Chefs is to bring value
home by providing one on one world class
education on the preparedness of classic and
exotic entrees for our valued customers
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Our Core Values

• We believe in a healthy diet consisting of
  cooking meals using natural ingredients and no
  preservatives
• Cooking meals involving the entire family brings
  them together and contributes to a healthy
  lifestyle
• Meals cooked at home are less expensive than
  ordering out and saves our clients in the long
  run
• We have a passion for cooking and can teach
  anyone who is willing to learn

4
Management Team

• Daniel Adan ,Chief Executive Officer Finance
  major Investment Banking experience Founded and
  led a student organization on campus
• Ray Mas, Chief Financial Officer Finance
  major Work experience in the finance industry
• Ray Clark, Chief Operating Officer Experience
  working as Assistant manager at Service
  Merchandise
• Megan Lembo, VP, Marketing and Product
  Development Experience marketing and selling
  Mary Kay line of cosmetics
• Evelyn Gonzalez, VP, Business Development
  Finance major 5 years work experience at Publix
  grocery stores
• Chris Wood, Chief Technology Officer DIS major
  Experience managing computer networks

5
Board of Advisors

• Donald G. McGregor, J.D. President of Johnson
  Wales University ,Florida Campus. For eight years
  has been President of the leading culinary
  institute in South Florida.
• Norman Van Aken Head Chef and founder of
  NORMANS and Mundo Restaurant. Time Magazine
  named him South Floridas Most Gifted Chef and
  NORMANS as One of the Top Ten Restaurants in
  the US.
• Chris T. Sullivan Founder, Chairman and Chief
  Executive Officer of Outback Steakhouse, Inc.
  Prior to OSI was an Exec. VP at Pillsbury in
  charge of the Bennigans Restaurant Group.

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Product Description

• Class schedule and topics will be posted online
  and will allow customers to reserve a space
  online
• Classes will target both novice and amateur chefs
  
• Cooking for the busy parent
• Atkins and South Beach classes
• Holiday themes, i.e. Christmas, 4th of July
• Cuisines from Around the World
• The class experience will be fun, the value to
  the customer will come as a result of the class
• Healthier Meals
• Save money and time
• Emotional rewards with children and family

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Value Proposition Economic
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Value Proposition Health
Calories 990 Fat 52 grams
Calories 738 Fat 28 grams
Calories 435 Fat 11 grams
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Value Proposition Entertainment

• Positioning High Quality Dining Entertainment

Dining
Quality
Entertainment
10
Business Model

• Market High Income Demographic
• First location Tampa, FL Hyde Park
• Avg. Home Value 404,638
• 30 HH Income gt100,000
• Cost-based Pricing
• Classes will be 60 to 80 per class per person
• Price per class will vary depending on type of
  class and ingredients used
• Distribution 3 Channels
• Facility, Internet, House Calls

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Promotion

• Advertising
• Neighborhood newsletters, Jazz and Classical
  Radio Stations, Newspaper, Cable TV Food
  Network, Magazines Bon Appetit
• Sales Promotion
• Reduced rate Introductory Classes for Late
  Users
• Premium rate Celebrity Chef Classes
• 25 discount to members who bring a friend to a
  class
• Coupons for retail items given in classes
• Public Relations
• Local Food Festivals
• Samplings at Publix
• Local Gyms Healthy Meal and Diet Trend Classes

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Competition

• Direct
• Cooking at home
• College Cooking Classes
• Indirect
• Restaurants
• Food Network
• Food Magazines - Bon Appetit
• Cooking Books

• Obtuse
• Work
• Leisure Activities
• Movies
• Theatre
• Sporting Events
• Studying
• TV
• Children

RED Plan to lessen competition through
Strategic Alliances using advertising
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Our Future
Year 3
Year 5
Year 10
Year 1
3 Stores
10 Stores
1 Store
5 Stores

• Goal 10 in 10
• In Ten Years we will have 10 facilities located
  in the southeast United States
• How
• Alternate revenue streams
• House Calls
• Increase internet revenue streaming classes
• Re-selling ingredients, tools and appliances
• Restaurant Food Safety Service

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Revenue Op. Profit
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What we need to get it done

• Total Capital Investment
• 2 million over 10 years
• Option of splitting investment over 2 periods
• Your involvement through the Board of Directors
• What you get in return?
• Portion of Signature Chefs equity