Table of Contents

Welcome 3 Our Mission 4 Our Values 5 All things Latin 6 Our Principles 7 Authentic ~ Real ~ Relentless 8 Speed 9 Our Team 10 Restaurant Formats 11 Our Guests 12 The Founders 13 Board of Investors 14 Leadership Team 15 Why GYG? 16 History & Growth 17 Getting Started – The Costs 18 Getting Started – The Process 19 Getting Started – Training 20 Contact 21

THERE ARE TWO KINDS OF PEOPLE IN LIFE... THOSETHOSE WHOWHO PREFERPREFER FRESHFRESH GUACGUAC ANDAND THOSETHOSE WHOWHO AREARE WRONG.WRONG. 39

Look, it’s nothing against the And it’s the reason for our Guzman y Gomez™ Mexican HHEELLLLOO English language. *ahem* competitive streak. Taquería is a premium ‘fast casual’ restaurant concept, We just prefer adding a bit of See, we’re completely or as we like to call it “Real obsessed with being the best. WWEELLCCOOMMEE Food Easy”, created to That’s what the Guzman y ‘cos if we decide to do introduce Mexican food and Gomez™, or GYG as the something, we don’t stop until Latin culture to and locals call it, experience is all it’s Número Uno. beyond. HHOLOLAA,, Our guests can feel it, taste it From menu to store design passion into everything we do. and they crave it. to Mexican artwork, GYG is It’s why we insist on using truly Welcome to the GYG Family. completely original. BBIIEENVENVENNIDIDOO authentic ingredients. In 2006, Mexico’s food and We serve restaurant quality It’s why we celebrate Mexican vibrant culture was barely food in a casual environment music, art and culture. visible in Australia. that emphasises guest service and the guest experience. An idea was born! OUR NUESTRA MISSION MISIÓN

GYG will dominate ‘Real Food Easy’ by always delivering remarkable food and service experiences. 4 Put simply, we won’t stop until every aspect of the GYG experience is perfect – Número Uno or Nothing. OOUR NUESTROS VALUES VVAALLOORREESS

1 IT’S ALL ABOUT T HE FOOD OUR FOOD IS WHAT SEPARATES US FROM ALL OTHERS. EXECUTION MUST BE PERFECT - EVERY ORDER, EVERY DAY! 5

2 MAKE EVERY GUEST LOVE US WE CONTROL OUR GUESTS’ EXPERIENCE. MAKE IT MEMORABLE AND DON’T FORGET... OUR SMILES ARE CONTAGIOUS 3 BE REAL WE SAY (WITH RESPECT) WHAT WE THINK AND WE DON’T MAKE EXCUSES 4 GOT YOUR BACK WE ARE IN THIS TOGETHER. WE TAKE CARE OF EACH OTHER - ALWAYS! 5 IT’S UP TO US THE FUTURE IS OURS TO DOMINATE! ALL THINGS LATIN TODO LATINO

The GYG experience is about all things Latin. The food, music, art andculture. Our vision is to spread the Latin sense of community and passion to Australia and beyond. Latin art is proudly displayed on our taquería walls, we represent and promote Latin DJs and support Latin-based initiatives like Misión México.

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… cooking with microwaves We believe: is just wrong. … in using authentic,high-quality … if you haven’t gotten into a ingredients. fist-fight over avocados, youdon’t … restaurant quality food can be care enough. prepared fast. … adding salsa and condiments is … in getting actively involved with absolutely vital. our local communities and charities. … speaking to our guests in a fun, … in putting the same level of Latin fiery, cheeky way. intensity into everything wedo. … nothing tastes worse than … in supporting Mexican artists. ‘pretty good’. OUR NUESTROS PRINCIPLES PRINCIPIOS

Our recipe for success starts long before an ingredient is chopped. It begins by establishing a clear set of principles that influence every menu 759 item, every step of the way.

Authentic • Real • Relentless By staying true to these 3 principles we consistently create the best possible product. Oh... by the way... we’re serious operators! We’ve devoted an incredible amount of time developing unique systems and technology to fulfill every order as fast as possible, without compromising quality or flavour. No one does Mexican food quite like us. 8

Authentic Real Relentless Authenticity underpins everything Great food begins with great If you’re a psychiatrist, stop Corn chips? This is like the 18th we do. produce. And while sourcing reading here. version of them! real, high-quality ingredients isn’t We feel a deep responsibility to This is where we might come Oh, and they’re served warm, always easy – it’s worth it. be true to the Mexican recipes, across as rather obsessive. which is a big deal. flavours and cooking techniques We work closely with carefully We’re on a never-ending journey We are constantly working to that our menu is based upon. selected suppliers to provide towards absolute perfection. innovate and refine our recipes, If we can’t find local ingredients to us with the freshest ingredients suppliers and cooking processes make food the correct way, nature has to offer. Relentless refinement. in pursuit of Número Uno. we go straight to the source. We don’t believe in freezers or Our chipotle and guerrero Our free salsa station is there microwaves. marinades? We tried over 20 because customisation and iterations before we found one We respect our ingredients and adding layers of flavour is key to we’re happy with (for now). never cut corners. an authentic Mexican taquería experience. SPEED RAPIDEZ

One of the things we’re really big on is speed. We put an emphasis on making sure every order is fulfilled as quickly as possible – up to 450 transactions per hour... serious operators... we like to think so! But, unlike restaurants, this doesn’t mean we have to rush or compromise on quality. 959 Because we want to make every guest’s experience as convenient and easy as possible. OUR TEAM NUESTRO EQUIPO Why do our guests love us? Well, They love that we engage with mainly it’s the food. But it’s also local communities, sponsor junior our vibe. sport teams and raise money for our amazing charity partners They love the fact that we always let them customise the menu in Every GYG taquería is designed any way they please. around our people. They love that we’re smiling, Our staff is everything and the dancing and energetic. most important ingredient in all our food is their passion. They love that we might throw in a free chips and guac, just 10 because! OUR PERSONALITY NNUESTRA PERSONALIDADERSONALIDAD … proud, not arrogant … celebratory of our ... all about the food, Latin roots, not a not gimmicks … ballsy, not offensive stereotype of them … sick of Mexican … likely to use … sometimes puns, just like Spanish words and funny but other everyone else! phrases when they times sincere, not feel natural, not when always trying to be a they feel forced. comedian BROADWAY (, AUSTRALIA) ASIA SQUARE (SINGAPORE)

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KING WILLIAM ST (ADELAIDE,AUSTRALIA) LAFORET (HARAJUKU, JAPAN)

ACACIA RIDGE (GOLD COAST, AUSTRALIA) BAKEWELL (NT, AUSTRALIA)

OURTECHNOLOGY NUESTROS TECNOLOGÍA

We know our guests have different needs. Therefore, our strategy is all about supporting guests anywhere, anyhow and anytime.

Some of the projects we have worked on are: • Innovation of our technology to support our restaurant operations, ensuring things are fast, accurate and safe • Restaurant technology platform optimised for GYG’s unique food preparation processes • Mobile app that allows Guests to pre-order their food and manage their loyalty information

We’re working on a range of innovation at present to ensure that we’re recognised as a leader in food technology innovation. Some of these projects are: • World-leading capabilities relating to drive-through and delivery • Drone delivery service (Partnered with Google Wing)

Our tech partnerships are with incredible companies such as Google X and Amazon Web Services.

Because of our guests, our focus is always about how our technology can make our guest lives easier every day. THE BOSSES LOS JEFES Steven and Robert have known each other since they were four years old. Growing up in New York, they were surrounded by, and inspired by, diversity. They both developed a love for Mexican food and Latin culture from an early age. In 2006, they discovered that the vibrant Latin culture was barely present in Australia – and an idea was born!

STEVEN MARKS FOUNDER & GLOBAL CEO Steven graduated from the University of Pennsylvania with a Bachelor of Arts in International Relations and Economics. He worked 10 years in finance (SAC Capital, Cheyne Capital) in the US and London. In 2002 he relocated to Sydney, Australia, where he launched and then went on to sell, several successful businesses. In 2005, Steven saw a gap in the food market for amazing, fresh and authentic Mexican food and went on to found Guzman y Gomez with Robert Hazan. 1413 Steven has been passionately involved in every stage of building the business from the ground up. He has been relentless & passionate about the quality of the food, the investment in technology, the speed of the production, the culture of the restaurants and the authenticity of the guest experience. His obsession (sorry…focus) for all things GYG is highly contagious.

ROBERT HAZAN FOUNDER & INTERNATIONAL BUSINESS OPERATIONS Prior to relocating to Australia in 2002, Mr. Hazan was Director of Overseas Production/Importation for The Hazan Group – a 3rd generation NY based apparel manufacturer with an annual turnover of $100 million per annum. Once Guzman y Gomez™ launched in 2005, Robert’s full time and attention shifted to GYG. In addition to his duties in the finance department, Robert overlooked supply chain, IT, and all administrative aspects of the business including legal and franchise development. Going forward, Robert’s focus will be the expansion of GYG’s international markets. Robert graduated with a Bachelor of Science from the School of Business at the University of Vermont (1994) with a double major in Finance and Management. PETER RITCHIE AUSTRALIAN ORDER

Peter Ritchie was McDonald’s Australia’s first employee and the first employee outside North America. Appointed Managing Director and Chief Executive in 1973, he grew the business to BOARD OF INVESTORS more than 500 stores and 50,000 employees. In 1983 and 1991, Peter was a member of the Board of the US parent, McDonald’s Corporation, and established McDonald’s across Asia and the Pacific, including Hong Kong, Singapore, Malaysia, Indonesia and New Zealand. In 1995, Peter retired from an executive role at McDonald’s Australia after 25 years with the company. He served as non-executive Chairman of the Board from 1995 until his resignation in 2001. Peter was awarded an Order of Australia in 2003 for his service to business, education and industry A SMALL GROUP OF OUTSIDE development. He is Chairman of Mortgage Choice Australia INVESTORS BRING GYG DEEP Limited and Reverse Corp Limited, and Deputy Chairman of Seven Group Holdings Limited. He has a Bachelor of Commerce INDUSTRY EXPERIENCE. from the University of NSW and is a Fellow of the Australian Society ofCPAs.

14 STEVE JERMYN (CHAIRMAN) Steve Jermyn served on the Board of McDonald’s Australia from 1987- 2006. He joined the business as CFO in 1984, was made Vice President in 1986, was appointed to the Board of Directors in 1987, and made GUY RUSSO Executive Vice President in 1993. He became Deputy Managing Director in 1999. In this role, Steve was responsible for Finance, Accounting, was Managing Director and Chief Executive Employee Relations, Information Services, Legal, Research, Restaurant Officer of McDonald’s Australia from 1999-2005, and Design and Construction, Supply, Quality Assurance, and restaurant President of McDonald’s Greater China region from development and expansion, gaining significant experience in 2005-2007. He began at McDonald’s in 1974, completing franchising. In 2005, Steve retired from active involvement in McDonald’s management training in-house, as well as at Macquarie Australia but continued to consult to McDonald’s in Greater China. Steve University Graduate School. Guy held all key operations is a director of Mortgage Choice Ltd, Reverse Corp Ltd, and a number positions and was appointed Vice President in 1995 and of private companies. He also serves as Chairman of Half the Sky advisory director to the Australian Board in 1997. He Foundation’s Australianchapter. served as Chairman of Ronald McDonald House Charities Australia, director of Ronald McDonald House Charities Hong Kong, and is currently Chairman of Half The Sky Foundation benefitting orphaned children in China. In 2008, Wesfarmers Ltd engaged Guy to head Kmart in Australia and New Zealand. As Managing Director, Guy has transformed Kmart into Australia’s most profitable department store. LEADERSHIP TEAM

MARK HAWTHORNE CHIEF EXECUTIVE OFFICER

Mark joined GYG as CEO in 2015, bringing with him over 20 years experience as a McDonald’s executive, including his most recent role as Managing Director of McDonald’s in the United Kingdom. He started with McDonald’s on his 15th birthday as a crew person and then progressively broadened his role across the organisation, including experience in operations, finance, supply chain and opening the Boston Market partner brand. In 2006, Mark became Managing Director of McDonald’s in New Zealand and then moved to Singapore as Vice President, Regional Manager, where he was responsible for the overall performance of McDonald’s and its franchisees in New Zealand, Pacific Islands, Middle East and Africa. Mark has a Bachelor 1516 of Financial Administration and is a qualified chartered accountant. THE NUMBERS CONFIRM THAT WE ARE NUMERO UNO OF REAL FOOD EASY…

GROWTH* IN AUSTRALIA: FASTEST GROWING QSR IN 2015 CUSTOMER SATISFACTION** % AUG 2015-JUL 2016 HIGHEST CUSTOMER 92 SATISFACTION OF ALL QSR’S IN AUSTRALIA CARS/HOUR 75 DRIVE-THRU – QUICK & CONVENIENT TRANSACTIONS/HOUR – ALWAYS FRESH & MADE TO ORDER 450 – NO MICROWAVES GLOBALLY... NO OTHER MEXICAN RESTAURANT CHAIN CAN DO THIS! *SOURCE: CREST NPD Group. **Source: Roy Morgan Single Source (Australia), November 2006 GYG founded in Sydney, NSW (Newtown)

June 2009 Board of investors join GYG First franchised restaurant opens in December 2010 Brisbane, QLD (Fortitude Valley) GYG opens in Melbourne, VIC May 2012 (Highpoint) First franchised restaurant opens in August 2012 Canberra, ACT (Canberra Centre) First franchised restaurant opens in January 2013 Perth, WA (Northbridge) First Master Franchise restaurant October 2013 opens in Singapore (Asia Square) First Master Franchise restaurant April 2015 opens in (Harajuku Laforet) First GYG purpose built Drive-Thru October 2016 opens in Bakewell NT STANDARD FORMAT DRIVE THRU SERVICE ESTIMATED COSTS (EX GST) ESTIMATED COSTS (EX GST)

FRANCHISE FEE $60,000 $60,000 FINDING & APPROVAL FEE $7,500 $7,500 CONSTRUCTION/PROJECT MANAGEMENT $400K+ $1.2M STAFF WAGES FOR GYG TRAINING PROGRAM* $48,000 (INCL WAGE FOR FRANCHISEE) $48,000 (INCL WAGE FOR FRANCHISEE) 1819 FREE BURRITO DAY $30,000 $30,000 OPENING STOCK PURCHASE $15,000 $15,000 LEGAL CONSULTATION (INCL LIQUOR LICENCE) $6,000 $6,000 CASH ON HAND $10,000 $10,000 BANK GUARANTEE APPROXIMATE LY 3 MONTHS RENT APPROXIMATE LY 3 MONTHS RENT $576,500+ $1,376,500 ESTIMATED TOTAL EXCLUDING BANK GUARANTEE EXCLUDING BANK GUARANTEE 8% SALES ROYALTY 8% SALES ROYALTY ONGOING COSTS 3-4% MARKETING LEVY 3-4% MARKETING LEVY * REFER TRAINING PROGRAM BREAKDOWN REFER TO FORMAL DISCLOSURE DOCUMENT FOR FULL DETAILS GETTING STARTED WITH GYG –THE PROCESS EMPEZANDO CON GYG – EL PROCESO

RESTAURANT VISITS FRANCHISEE MEETINGS

GYG “ORIENTATION” ANALYSIS OF GYG INITIAL PHONE SYSTEM ECONOMICS INTERVIEW 01

FINANCIAL MODELLING DUE DILIGENCE PROCESS 03 SUBMISSION OF APPLICATION AND INDEPENDENT ADVICE 6 CONFIDENTIALITY AGREEMENT 02 1920

GYG HEAD OFFICE MEETINGS

06 05 04

OPENING DAY! FRANCHISEE TRAINING FRANCHISEE APPROVAL ISSUED. – (12 WEEKS)* $50,000 FULLY REFUNDABLE * REFER TRAINING PROGRAM BREAKDOWN DEPOSIT REQUIRED TO SECURE SPOT PRE-OPENINGTRAINING POST-OPENINGTRAINING

RESTAURANT MANAGER (12 WEEKS) (CONDUCTED ON LOCATION BY ASSISTANT RESTAURANT MANAGER (10 WEEKS) CORPORATE OR AREA DEVELOPER’S 2021 SHIFT LEADER (8 WEEKS) TRAINING TEAM) HEAD COOK (4 WEEKS) FREE BURRITO DAY BURRITO FREE

COOK (3 WEEKS) – BALANCE OF STAFF LINE CREW (X6) (7 SHIFTS)

SALES CREW (X2) (4 SHIFTS) ENIN G P O

12 WEEKS 2 WEEKS CONTACT CCOONNTACTACTTOO

To learn more about GYG contact: KATHY WOOD CHIEF PEOPLE OFFICER T: + 61 2 9191 0900 E: [email protected] Guzman y Gomez Head Office LEVEL 4, SUITE 406 50 HOLT STREET 21922 SURRY HILLS NSW 2010 AUSTRALIA guzmanygomez.com

THERE IS NONE. We’re following our own path. THE COMPETITION Someone else is copying our food or style? Let them try. LLAA CCOOMMPPEETENCTENCIIAA We’re too busy creating our next big idea to THE FUTURE IS OURS be looking back over our shoulders. TO DOMINATE! THE END EL FIN Our story is far from over. Every day we continue to evolve in pursuit of Número Uno.

NOVEMBER 17