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Why Takorean?

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Why Takorean? OUR FOOD THE KOREAN TACO EXPERIENCE IS UNIQUE AND ON THE CUTTING EDGE OF RECENT FOOD TRENDS. TAKOREAN COMBINES DELICIOUS KOREAN INSPIRED FLAVORS WITH LATIN-AMERICAN STYLE, PRESENTATION AND SENSIBILITY. WHETHER CUSTOMERS PREFER A SALAD, A WHITE OR BROWN RICE BOWL, OR OUR SIGNATURE KOREAN TACOS – TAKOREAN APPEALS TO MEAT LOVERS AND VEGANS ALIKE. OUR FULLY CUSTOMIZABLE MENU OFFERS FIVE CAREFULLY CURATED PROTEINS, AN ARRAY OF SLAWS, HAND-CRAFTED SAUCES, TOPPINGS, AND GARNISHES TO CREATE DEEPLY FLAVORFUL AND SATISFYING DISHES. AT TAKOREAN YOU WILL SMELL THE FRESHLY GRILLED MEATS AND VEGETABLES BEFORE YOU EVEN LAY EYES ON THE MENU. THE TAKOREAN SYSTEM LEVERAGES OPERATIONAL SIMPLICITY AND LIMITED PREP PERFORMED THROUGHOUT THE DAY TO ENSURE PRISTINE FRESHNESS AND EXPLOSIVE FLAVOR. “CAN YOU SAY YUMMO!!! BECAUSE IT CERTAINLY WAS THAT AND MORE.” - LISA W. “BOTTOM LINE: GAHH....MAY NOT BE TRUE KORE- AN BUT FLAVORS ARE BOMB AND RESEMBLES THE SPICES PRETTY WELL. ALL AROUND THE DIFFERENT OPTIONS BLEND TOGETHER GREAT.” - DAVID L. “SOOOOOO GOOD. THEIR PROTEINS AND TOP- PINGS ARE TOP NOTCH.” - EMILY B. “SUCH GOOD TACOS!! I AM OBSESSED--AND “THE BULGOGI SALAD WITH SPICY KALE WAS SUCH A GOOD PRICE FOR THE SIZE AND QUALI- INSANE!” TY OF THE INGREDIENTS” - BUFFALO B. - DREW L. OUR STORY TAKOREAN’S HIGHLY ACCLAIMED FOOD TRUCK OPENED IN SEPTEMBER OF 2010. FOUNDER AND CEO MIKE LENARD WAS DETERMINED TO PROVIDE AUTHENTICALLY FLAVORED, HEALTHY MEALS TO THE DC MARKET. THE CONCEPT WAS AN INSTANT SUCCESS WITH DROVES OF HUNGRY CUSTOMERS LINING UP AROUND THE BLOCK TO SAMPLE THE FIRST KOREAN TACOS IN DC. SINCE 2010, TAKOREAN HAS OPERATED AS MANY AS FIVE FAST-CASUAL RESTAURANTS OR FOOD HALL STALLS IN THE MID-ATLANTIC AND IS NOW LOOKING TO LICENSE TO THE COLLEGE MARKET. THE COMPANY WILL TRAIN & SUPPORT NEW LICENSEES USING THE TRAINING MATERIALS AND OPERATIONS MANUALS WE HAVE TESTED AND PERFECTED OVER THE PAST ELEVEN YEARS. A TAKOREAN LICENSE INCLUDES A COMPLETE BRAND PACKAGE WITH GRAPHICS, SIGNAGE, AND ARCHITECTURAL DESIGNS THAT ARE SIMPLE, INEXPENSIVE, AND EYE CATCHING. THE TAKOREAN LOOK AND FLAVORS WILL ENHANCE AND ELEVATE YOUR CAMPUS RETAIL DINING PORTFOLIO. TAKOREAN’S DESIGN IS INSPIRED BY THE FOOD; PLAYFUL COLORS FROM LATIN-AMERICA FUSED WITH SIMPLE, CLEAN LINES OF ASIAN DESIGN. OUR BRAND PACKAGE IS CUSTOMIZABLE & CAN BE IMPLEMENTED IN A WIDE RANGE OF FORMATS INCLUDING FAST-CASUAL, FOOD HALL, MOBILE VENDING, AND KIOSKS. MATERIALS ARE MODERATELY PRICED & READILY AVAILABLE. THE MENU OPERATING SPECS FOOD: Average Plate Cost: $1.98 Average Food Cost: 23%-25% Limited food waste & spoilage - menu designed around long shelf-life inventory. OPERATIONS: Throughput - 175 Customers / hour at counter. 275 Customers / hour with online orders. The operation is designed to handle high-volume. Historic highs have been $9,000 in a day. LABOR: Advised Coverage - $7K / Day: 6-8 Person Team $4K / Day: 5-6 Person Team $2K / Day: 3-4 Person Team Historical cost - 18-23% range for hourly staff + 1 salary manager. PROFITABILITY: Reasonable start-up costs. 2nd generation spaces strongly encouraged. Average unit level profitability - 15%-35% WHY TAKOREAN? ⏩ Fresh food with limited preparation and skill ⏩ Streamlined training & operations ⏩ Emphasis on service quality without compromising speed and throughput ⏩ Flexible & Affordable price point that attracts regulars and repeat customers ⏩ Fits the curration needs of college programs based on survey data - we attract all demographics from gen z to millenials to boomers, men and women alike, from all walks of life ⏩ Proven profitable and operable in food halls, fast-casual, food courts, and mobile vending and at a wide range of sales volume THE TEAM MIKE LENARD LUKAS UMANA ERIC LENARD The founder and CEO of TaKorean. The COO of Takorean. Lukas graduated A classically trained chef, Eric has more From a young age Mike was fascinated by from American University before opening than 30 years of experience in culinary street food vendors & has always loved his own restaurant group in the early arts & food service management. Over his coooking. 2000’s. Lukas joined the TaKorean team career in restaurants & college dining he four years ago. He has been the leader of 5 earned numerous honors including national Mike brings his expertise in restaurant & locations & has led multiple store openings. awards from NACUFS, the NRA, & The administrative operations. He will lead the He is a driving force of business creativity Wine Spectator. For the past 15 years he licensing team in the field & from the office for the company. has consulted for top tier dining programs to ensure success for TaKorean licensees. in higher education. He will take the lead on licensee store Lukas will lead the licensee training openings, assist with training & coach all program & provide operational oversight. Eric brings his expertise in university dining licensee leadership personnel. programs to assist with implementation, strategic & operational planning, & trouble shooting. CONTACT: ERIC LENARD [email protected]..
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