FRANCHISE BUSINESS OPPORTUNITY

www.stevespokebar.ca

@stevespokebar

www.fb.com/stevespokebar

TABLE OF CONTENTS

3 – Our Story

4 – History of Poké

5 – Our Mission

6 – Our Brand 7 – Meet Our Team

8 – Business Model

9 – Locations

10 – Customer Reviews 11 – Integration

12 – Going Green

13 – Menu

14 – Design 15 – Restaurant Requirements

16 – Financial Requirements

17 – Franchise Support

18 – Join Steve’s Family 19 – Contact Us

OUR STORY

Steve Huynh, founder of Steve’s Poké BarTM, was born in a Malaysian refugee camp as a result of the Vietnam War. His parents were sponsored to Canada although half of his family lives in various parts of Oahu. He spent much of his life growing up between and Honolulu, and he shares many childhood memories there – from days at the beach with cousins, adventurous night snorkeling, to learning how to cut whole ahi tuna and perfecting authentic Hawaiian poké from a mix of family recipes and influences from his favourite local poké joints. Steve’s Poké BarTM was born when Steve and his wife Camy, wanted to share their love of Hawaiian poké with fellow Vancouverites. Their love story began in Hawaii in 2010. Prior to that trip, Camy did not eat raw fish because of an embarrassing childhood experience. Steve wanted to introduce Camy to the local Hawaiian lifestyle, including poké – the must-try Hawaiian staple, which was their first stop off the plane. From that moment, Camy not only started eating raw fish again, but loving and craving poké. Before 2016, poké was almost unheard of in Vancouver. Now, it is amazing to see Steve's childhood comfort food grow and evolve from fusion flavours to poké burritos. How is Steve’s Poké BarTM different? Steve wanted to preserve the method and traditional way of serving authentic Hawaiian poké, the way he grew up with poké, with the option of adding various toppings to complete a healthy meal. Steve and Camy’s love of the local Hawaiian lifestyle sparked their desire to open authentic Hawaiian poké bars. If you would like to get poké the Hawaiian way, come see us, and mahalo for sharing your love of poké with us! 3

HISTORY OF POKÉ

The traditional Hawaiian poké is cubed raw fish that has been gutted, skinned, and deboned. It is seasoned with Hawaiian sea salt, and heavily influenced by Asian flavours. We serve only the highest quality salmon, ahi tuna, and scallop in Steve’s Signature Shoyu and Spicy Mayo sauces.

In Hawaii, poké is generally served on just a hot bed of white rice with furikake. At Steve’s, you can find the traditional style of poké, and you can also customize your meal to be complete with healthy sides and toppings. 4

OUR MISSION

Our mission is to build Steve’s Poké BarTM to be the brand to remember when it comes to great tasting poke, and amazing customer experiences. As a family brand with a story to remember, consistency across all locations, Steve’s unique system has investors and franchisees pursuing major geographic areas in Canada. Our model has been proven in diverse locations, including schools, standalone locations, mall standalone kiosks, mall food courts, and full-size restaurants. With only the best and freshest ingredients, bursting flavours, unforgettable customized experiences and reputable relationships in the industry with landlords, suppliers, and local communities, Steve’s Poké BarTM is the leader in the dynamic quick service Hawaiian poké concept. 5

OUR BRAND Why Franchise with Steve’s Poké BarTM? A People First Company Not only are we highly recognized for our famous poké, we are more widely known for our people – a philosophy of a people first company. The foundation of the company is based on making a life, and not just a living. Our people experience, empower, and inspire others to learn, grow, and uplift each other. Customer Experiences At Steve’s, we provide not only exceptional customer service, but we are recognized for creating memorable customer experiences where ‘ohana’ (family) translates into family-like relationships between our teams and our loyal customers. Family-Owned and Managed Our first 13 locations are family-owned and managed, and it is still our core team who started the company, who runs the franchise team with talent management and system implementation. Our experience and expertise of growing at this rate from internally will be invaluable in supporting franchisees with their growth and success. Our reputation Since being founded in 2017, Steve’s Poké BarTM has gained the reputation of being the top poké brand in the Lower Mainland with almost all word of mouth and minimal paid advertising. During this short time, we are consistently ranked top in Google ratings for poké (4.6-4.9), voted as Vancouver’s #1 Best Poké in 2018, and listed in Yelp’s Top 10 Places to Eat in Canada 2019. 6

Camy Wong – Co-Founder and CFO MEET OUR TEAM Camy Wong earned her Bachelor of Business Administration Degree from Simon Fraser University Steve Huynh - Founder and CEO with concentrations in Accounting and Management Science. Camy developed and now oversees the Steve Huynh brings his years of team-building financial aspect of all locations, including investment and leadership experience as a Regional Director and expansion, business development, new store of Sales in the telecommunications industry. His development, and franchising. Her education strong belief that management is not equivalent partnered with her background as a real estate agent to leadership has been the foundation on which has helped in creating business plans, financial he has built large teams with vision, motivation, forecasts and leasing only the most prime locations for sales skills, and leadership talent. His aptitude TM future Steve’s Poké Bar restaurants. and expertise in shaping and inspiring young individuals to maximize their potential to become leaders in telecommunications has now contributed to the success of the teams and Clement Wong – Director of Operations leaders at Steve’s Poké BarTM. Steve guides people on how to earn respect rather than Clement Wong earned his Bachelor of Business demanding it, for people to follow someone Administration Degree from BCIT, and brings a range of because they want to and not because they have business, Accounting, and logistics knowledge from to, and empowers people with the mentality to owning a cleaning operation that serviced a number of become a part of creating a system rather than large clients. Clement is responsible for tying in all just following one. systems and operations along with quality control and consistency, new policies and procedure implementation and training, supply contracts and relationships, supply management, costing analysis, and technological aspects of the system.

7

BUSINESS MODEL

Business A casual, quick service restaurant that does not require venting or cooking. Great customer experiences and quality ingredients for health-conscious customers.

Locations High traffic, high density locations to service schools, malls, financial, office, and industrial districts, and growing communities.

Food Options Steve’s Signature Bowls as well as Build- Your-Own-Bowl options allow consumers to customize and cater to various wants and dietary choices.

8

LOCATIONS Steve’s Poké BarTM is one of the fastest growing, family-owned and managed group of poké restaurants.

Schools

Simon Fraser University – & Surrey Emily Carr & Vancouver Community College - Lougheed Town Centre Vancouver University of - Vancouver

Malls Lougheed Town Centre - Burnaby Central City Mall - Surrey Willowbrook Mall - Langley – Burnaby West Oaks – Abbotsford Metrotown - Burnaby

Communities Guildford – Surrey Brewery District – 9

REVIEWS

“This is the type of poké I miss since my trip to Oahu last year. Closest tasting after Ono Seafood.”— @foodfeastwithjoyce (Instagram)

“This is by far the best Poké in the lower mainland!!! We always look forward to Maui so we can have great poké but now it’s finally in our backyard.” — Steve S. (Google Review)

“It’s pretty hard to find authentic poké in the lower mainland. When I’m missing the islands, Steve’s Poké Bar takes me right back!” — @fattlumpia (Instagram)

“Closest thing to poké you enjoy on the Hawaiian islands but in the lower mainland. Great food, friendly staff, Hawaiian vibes.” — Adam (Google Review)

“Have you had poké in Hawaii? I have, and the poké @stevespokebar is as authentic as it gets! I’ve been looking for poké like this in Vancouver for a long time.” — @bitesofvancouver (food blogger, Instagram) 10

INTEGRATION

Training Our approach focuses on leadership skills and empowerment rather than management.

Redesign Existing Spaces Our experts rework existing spaces to fit our system.

Supplier Contracts and Landlord Relationships Our relationship with suppliers create exclusive contracts and priority in high demand retail 11 spaces.

GOING GREEN

Starting at SFU, we are certified as a part of the Sustainability Program, committed to reducing ecological, social, and economic impacts.

All of our locations use only compostable paper bowls and cups, and recyclable cutlery.

Our salmon is Aquaculture Stewardship Counsel Approved and Best Aquaculture Practices (BAP) Approved. Our Ahi and Scallop are Oceanwise.

We remain conscious of our impact on the rest of the world, and do our very best to ensure sustainability and green practices are maximized. 12

MENU

At Steve’s Poké BarTM, we offer a selection of only the best and freshest combination of ingredients and flavours.

Many poké restaurants offer innovative and unique twists to the traditional dish, which means menus, specials, and promotions need to be constantly rotated to differentiate themselves. At Steve’s Poké BarTM, we are experts at consistency, quality, and focus ourselves on a simple, perfect selection of products.

We also customize and cater to different dietary needs to ensure all consumer needs are met, including keto, vegetarian, vegan, and gluten free options.

13

DESIGN Steve’s Poké BarTM has restaurant locations in a variety of different settings – from 700-800 sqft standalone restaurants with 6-16 seats, to mall food court locations that are inline units or round kiosks, to full size restaurants with 40+ seats with liquor licenses – we are pioneering a diverse ability to service consumers.

Our restaurants are designed to have casual, laid-back, fun and friendly atmospheres. Our signature wooden canopy above the service bar, our blue and white fish scales, incorporation of wood and photo walls are widely recognized elements of Steve’s brand.

14

RESTAURANT REQUIREMENTS

Site Characteristics Size: 400-1500 Sq Ft Building type: Retail Location, Mall Food Court, Strip Mall Seating: 7-50 Electrical: 200 AMP Venting: None required

Sales Requirements Standalone: $650/sqft min. Food Court: $1500/sqft min. Mall inline: $1000/sqft min.

*Disclaimer: Recommended sales figures change depending on geographical location, demographic, and other factors 15

FINANCIAL REQUIREMENTS Advertising Royalty 6% Fund 2%

• $150,000 unencumbered capital Initial Franchise Fee $ 20,000.00 • $200,000+ of additional funds Design and Construction Plans $ 20,000.00 • Multi-unit franchisees will have Project Management $ 20,000.00 requirements adjusted accordingly Tenant Improvements $ 175,000.00 Signage $ 8,000.00 Equipment $ 50,000.00 Smallwares $ 7,000.00 Electronics $ 3,000.00 Initial Training Fee $ 15,000.00 Legal Fees $ 5,000.00 Insurance $ 3,000.00 Administrative and Miscellaneous $ 2,500.00 Initial Inventory $ 5,000.00

*Initial investment can vary outside of the stated numbers depending on external factors including local contractors, real 16 estate availability, and final site selection.

FRANCHISE SUPPORT ONGOING SUPPORT

• Project funding review by industry • Our Corporate Team will assist Franchisees with developing an experts annual plan for sales growth, • National site selection and lease profitability, marketing strategy,

negotiation staff and management development. • Frequent evaluations of cost of • Construction and kitchen design and goods, ratio of labour to sales, and management support operational systems will be conducted to improve costs and • Comprehensive one-month initial profitability. training on operations, POS, • Continuous updates and scheduling, hiring, quality control and improvements of team and management training systems, inventory control systems kitchen procedures and restaurants • Customized management and targets operations manuals. • Local purchasing and procurement • Research and development of new food and beverage items, limited- program to guarantee quality, time offers, and marketing quantity, and pricing for franchisees campaigns. • Continuing Business Development — • Grand Opening marketing and event strategic growth, business planning management practices, job descriptions, checklists, manuals, 17 training systems.

JOIN STEVE’S FAMILY GREATER VANCOUVER KELOWNA 1 Initial Inquiries and Information Exchange

2 Sign Non-Disclosure Agreement

Detailed information sharing between 3 all parties VICTORIA EDMONTON 4 In-person meeting

5 Review franchise agreement, FDD and begin 14 day disclosure period

6 Identify and secure location CALGARY MONTREAL 7 Gather funds/obtain financing

8 Sign franchise agreement

9 Receive training OTTAWA TORONTO 10 Open your restaurant and succeed! 18

POKÉ US WITH YOUR INQUIRIES

www.fb.com/stevespokebar ADDRESS EMAIL @stevespokebar 8931 Cornerstone Mews [email protected]

Burnaby, BC V5A 4Y7 19