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Fresh Gourmet Burgers

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Fresh Gourmet Burgers Discovery Day Agenda • Founder Bio • Concept Overview • Industry Overview • Big Smoke Press • Franchise Program Overview • Restaurant tour, sample menu, observe shift and unit level management systems Founder Bio Mustafa Yusuf, the CEO of Big Smoke Burger, has 25 years of experience in the restaurant industry, including acting as President of Big Smoke Burger since 2010, and President of its Affiliate, Craft Burger, Inc., since 2007. He developed the Big Smoke Burger concept based on serving classic burgers with a modern twist. Classic Burger Brand Overview • Founded: 2007 • The Setting: Premium, fresh gourmet burgers in a modern, clean, cool, casual environment • The Segment: Fast Casual, Better Burgers • The Concept: Handcrafted burgers grilled to perfection • The Footprint: 1,000 – 2,500 square feet, depending on location. A smaller, non-traditional format is also available (malls, travel plazas…) Brand Overview • Focus on a “back to basics” approach to burgers, with a small, simple menu, fresh ingredients and homemade sauces • Competitively positioned as a gourmet player in the better burger segment – in addition to beef, choices include chicken and lamb burgers • Flexible enough to fit into small, non-traditional restaurant sites while handling large volumes Our philosophy is to serve excellent gourmet burgers in a clean, cool, casual environment with exceptional service. Press And Accolades Press And Accolades Press And Accolades Fast Casual: Big Smoke Burger signs five multiunit franchise deals QSR: “But their franchise expansion took off worldwide after partnering with Fransmart and signing deals for NY/Chicago and Kuwait earlier in the year, and three other development deals for Colorado, Michigan, and Bahrain in the last month.” Press And Accolades “The chain is known for its "hand cut" fries, eight varieties of custom burgers made with fresh beef and a variety of toppings including jalapeño-havarti cheese and caramelized onions, and because we're talking Canadian, we're also talking fast-service poutine, made with "Ontario cheese curds & gravy." So finally, every man, woman, and child's dream of widely available, low-cost poutine in New York City may be this close to finally happening.” Press And Accolades "Another North American brand, Toronto-based gourmet burger joint Big Smoke Burger, announced in August that it would be opening an outlet in Kuwait within the next six months - its first outside its home continent. The brand’s owner, Mustafa Yusuf, is also planning to take a slower approach to building out the concept. 'We’re not going to sell 15 units here, and ten units there just so we can say we have covered this market,' he said. 'We’re handpicking our franchisees to ensure that our partners have the right fit.” What Differentiates Big Smoke Burger from other Burger concepts? Big Smoke Burger uses only the freshest ingredients… • We feature gourmet, hand-crafted, top quality cuisine • We use top quality beef, chicken and lamb, which are always fresh and never frozen, and burgers are always made to order • We serve fresh, hand-cut French fries which are cooked in trans fat- free canola oil, and made fresh daily • We offer a long list of all natural toppings • All our sauces are made in-house, from scratch • We offer healthy options like side salads and veggie burgers Brand Differentiators • A gourmet, quality-driven approach to the fast- casual better burger segment • Beyond Burgers… Protein variety including fresh, never frozen ground beef burgers, organic beef burgers, grilled chicken, lamb and veggie burgers • Unique side dishes including our signature Traditional Poutine, crispy onion rings, and fresh mixed greens • Unique beverage selection including Boylan handcrafted sodas • Upscale, hip and modern décor Brand Differentiators Benefits of Flame Grilling vs. Using a Flat-Top Grill • Burger gets that “smoky” flavor from the open flame (as promised in the name) and gets slightly charred on the outside • Leaner Meat - Fat tends to drip away when using the flame grilled method, rather than sitting in a pool of its own grease on a flat top grill • Burgers are juicier and will not dry out as quickly because they are not smashed down (the “smashing” tends to happen on a flat top grill to speed up cooking time) • Flame grilling brings out the natural beef flavorings Brand Differentiators • Short menu list is designed for optimal efficiency during high volume hours • Flexible prototypes to fit into both urban and suburban sites, as well as traditional and non- traditional sites • Smaller initial investment, relative to similar fast casual concepts Our Menu: A gourmet, quality-driven approach to the fast casual better burger segment… • Handcrafted, gourmet AAA beef burgers • Organic beef burgers • Grilled Chicken, lamb and veggie burgers • Fresh hand-cut French fries, cooked in trans-fat-free canola oil • Homemade milkshakes with 3 scoops of ice cream • Fresh salad greens • Traditional Poutine Toronto Eaton Centre Food Court Model Open Restaurants as of February 2014 CANADA CANADA TRAVEL PLAZAS • Toronto Eaton Centre • Hwy 400 Travel Plaza – HMS Host Urban Eatery - Canada’s largest mall King City, ON • Toronto Yorkdale Shopping Centre • Cambridge North ONRoute Dine on 3 Food Collection Service Centre, Cambridge, ON • King Street East, Toronto • King Street West, Toronto • Yonge Street, Toronto • Square One Shopping Centre Middle East 100 City Centre Drive • Hwy 30, Divonne Place Mississauga, ON Abulhasani, Kuwait • Tahlia Street USA Riyadh, Saudi Arabia • 652 South Colorado Boulevard Denver, Colorado Units in Development as of February 2014 North America • New York City: 15 Units (master franchise territory) • Chicago, Illinois: 15 Units (master franchise territory) • Detroit, Michigan: 5 Units • Denver, Colorado: 10 Units • Canada: – The Outlet Collection, Niagara Falls, Ontario Niagra On The Lake Units in Development as of February 2014 Middle East 45 Units in Development • Kuwait • Saudi Arabia • Bahrain (under construction) • Qatar • United Arab Emirates King Street East - Toronto King Street West King Street West - Toronto Yonge Street - Toronto Yonge Street - Toronto Toronto Eaton Centre Food Court Model Toronto Eaton Centre Food Court Model Toronto Eaton Centre Food Court Model Toronto Yorkdale Shopping Centre Food Court Model – 360 Degree Prototype Toronto Yorkdale Shopping Centre Food Court Model – 360 Degree Prototype Toronto Yorkdale Shopping Centre Food Court Model – 360 Degree Prototype HMS Host – King City Toronto Travel Plaza Model Glendale (Denver), Colorado Fast Casual Model Kuwait Riyadh, Saudi Arabia Square Footage Requirements • The Footprint: 1,000 – 2,500 square feet, depending on location • A smaller, non-traditional format is also available (malls, travel plazas…) Craft Burger Red Burger Big Smoke Burger Cheese Burger Blue Burger Goat Cheese Burger Organic Beef Burger Veggie Burger Lamb Burger Fresh, Grilled Chicken Breast Burger & Onion Rings Boylan Sodas Mixed Greens Fresh Cut French Fries Traditional Poutine Nation’s Restaurant News – 10 Trends Shaping The Restaurant Industry In 2014 “An improving economy. Real disposable income is “Segment strengths. NPD forecast to grow, inflation will remain moderate, and forecasts indicate that traffic will unemployment will continue to inch down in the year build for fast-casual restaurants” ahead.” Nation’s Restaurant News – NPD Forecasts Traffic, Spending Growth In 2014 “NPD Group’s data showed that fast-casual and quick-service restaurants…have had more success than other concepts in 2013 and should have continued success in 2014.” Nation’s Restaurant News – NPD Forecasts Traffic, Spending Growth In 2014 “Visits to quick-service restaurants rose 1 percent for the 12 months ended in September…NPD Group’s quick-service classification also encompasses fast- casual brands, and those restaurants collectively reported an 8-percent increase in traffic for the 12 months ended in September.” “Food franchises dominate the Franchise 500®, making up half of the top 10 and more than a quarter of all ranked companies. It's no surprise, since the category contains some of the oldest and biggest franchises around. But there are plenty of newer, smaller franchises making their mark, too.” Fast Casual Restaurant Trend Mashup - FastCasual Fast casual pulling ahead: The impressive growth of the fast casual segment demonstrates consumers, who are still focused on price, are willing to pay more for foods they consider to be of better quality or healthier. To meet that demand, concepts focusing on customization, speed of service and convenience, have recently popped up, including high-quality burger chains, health-focused concepts and top-your-own pizza restaurants. Fast Casual Restaurant Trend Mashup - FastCasual “While some consumers focus on healthy eating, just as many will indulge and seek out carbs, cheeses, fried appetizers and other extravagant items this year.” – Technomic Restaurant Execs Predict What’s Coming In 2014 – Nation’s Restaurant News “I think the business environment in 2014 is going to be the strongest we have seen in years. In terms of restaurants, real estate is still relatively inexpensive. The poor economy over the last four to five years has also weeded out a lot of the inexperienced players and made their spaces and assets, including lease reassignments, easy to snatch and grab. This will in turn allow for quicker openings, more jobs available for the community and potentially lower, or stable, pricing for the consumer — all in all,
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