MTY FOOD GROUP INC. 8210 Trans-Canada Road St-Laurent, Quebec, H4S 1M5 Annual Information Form For the year ended November 30, 2019 February 23, 2020 TABLE OF CONTENTS PRELIMINARY NOTES AND CAUTIONARY STATEMENT .......................................... 5 CORPORATE STRUCTURE .......................................................................................... 6 Name, Address and Incorporation of the Company ...................................................................... 6 Intercorporate Relationships ............................................................................................................. 7 GENERAL DEVELOPMENT OF THE BUSINESS ......................................................... 7 Recent events ................................................................................................................................... 7 3 Year History .................................................................................................................................... 7 DESCRIPTION OF THE BUSINESS OF THE COMPANY ............................................. 9 Overview ............................................................................................................................................. 9 Restaurant Industry ....................................................................................................................... 10 Development of the Business ..................................................................................................... 11 System Sales ................................................................................................................................... 15 Same store sales ............................................................................................................................ 16 Seasonality of System Sales ....................................................................................................... 16 Supplies and Distribution ............................................................................................................ 17 Franchise Operation ...................................................................................................................... 17 Sources of Revenue ...................................................................................................................... 18 Management .................................................................................................................................... 19 Employees ....................................................................................................................................... 19 Intellectual Properties ................................................................................................................... 19 Target Market .................................................................................................................................. 20 Competition ..................................................................................................................................... 20 Strategy............................................................................................................................................. 21 New Franchise and Corporate Locations ................................................................................ 21 New Retail Opportunities ............................................................................................................. 22 Information Technology ............................................................................................................... 22 Government Regulation ............................................................................................................... 22 RISK FACTORS ........................................................................................................... 23 Security Breaches and Confidential Guest Information ...................................................... 23 - 2 - The Restaurant Industry and its Competitive Nature ........................................................... 24 Competition with other Franchisors ......................................................................................... 24 Economic Environment ................................................................................................................ 24 Sustainability and growth of the Business ............................................................................. 24 Food Borne Illnesses and Public Safety Issues .................................................................... 25 Reliance on Information Technology ........................................................................................ 25 Potential Litigation, Class Actions and Other Complaints ................................................. 25 Customer Experience ................................................................................................................... 26 Commodity Costs, Labour Shortages and Costs and Other Risks .................................. 26 Damage to the Company’s Reputation .................................................................................... 27 Government Regulation ............................................................................................................... 27 Laws Concerning Employees ..................................................................................................... 27 Currency Exchange Rates ........................................................................................................... 27 Interest Rates .................................................................................................................................. 27 Price and Supply Fluctuation ...................................................................................................... 28 The Company’s Dependence on Key Personnel ................................................................... 28 Leases and Lease Renewals ....................................................................................................... 28 Seasonality of the Business and Weather .............................................................................. 28 Maintain adequate levels of collection from Franchisees ................................................... 29 The Impact of changes in Sales Tax and changes to Federal, state / provincial Tax .. 29 Ability to Locate and Secure Acceptable Location Sites .................................................... 29 Uninsured and Underinsured Losses ....................................................................................... 29 International Locations ................................................................................................................. 30 The Company’s Dependence on the Franchisors of TCBY®, Rocky Mountain Chocolate Factory® and Au Vieux Duluth® Concepts ........................................................ 30 Corporate Governance ................................................................................................................. 30 Dividends ......................................................................................................................................... 30 DIVIDEND POLICY ....................................................................................................... 30 DESCRIPTION OF CAPITAL STRUCTURE ................................................................ 31 MARKET FOR SECURITIES – TRADING PRICE AND VOLUME ............................... 31 Trading Price and Volume ........................................................................................................... 31 Prior Sales ........................................................................................................................................ 31 - 3 - DIRECTORS AND OFFICERS ..................................................................................... 32 Name and Occupation ..................................................................................................................... 32 Independence of the directors ........................................................................................................ 33 Nomination, orientation and continuing education ...................................................................... 33 Security Holdings of the Directors and Officers ........................................................................... 34 Corporate Cease Trade Orders, Bankruptcies, Penalties or Sanctions .......................... 34 Conflicts of Interest ....................................................................................................................... 35 PROMOTER ................................................................................................................. 35 LEGAL PROCEEDINGS AND REGULATORY ACTIONS ........................................... 35 TRANSFER AGENT AND REGISTRAR ...................................................................... 35 INTEREST OF MANAGEMENT AND OTHERS IN MATERIAL TRANSACTIONS...... 35 MATERIAL CONTRACTS ............................................................................................ 35 INTEREST OF EXPERTS ............................................................................................. 36 AUDIT COMMITTEE INFORMATION OF MTY FOOD GROUP INC............................ 36 Composition of the Audit Committee ...................................................................