MASTERS GRILL, SPORTS BAR, LIVE MUSIC

Port Saint Lucie, Florida A team of professional restaurant managers with 50 years experience launching a branded concept chain to compete

against industry leaders. Concept includes: dining room, Sport Bar & live music dining, serving fresh prepared food

w/$19 check average.

Summary

This plan proposes leasing prime real estate located in Port Saint Lucie, Florida and operating a casual atmosphere family

restaurant to compete in the lunch and dinner market.

The managing partners have over fifty combined years managing high volume operations for industry leaders and have

been responsible for over $70 million in sales revenue and food production in the proposed market.

Masters has a number of competitive advantages:

1. A team of top performing managers currently employed by industry leaders in the proposed market.

2. A unique concept that provides three different atmospheres in one location.

3. A documented commitment to superior service and facility management.

4. A prime location on US 1.

5. The only concept within ten miles offering comfortable live music while you dine.

6. A price point comparable to direct competitors.

Main objectives are to build brand awareness, recognition and consumer confidence in the brand, grow annual revenues

1-3% and expand to three locations within three years. Maintaining monthly operating expenses at goal percentages,

providing consistency of product and service and a consistently executed marketing strategy will assist in achieving these

objectives.

Key employees have been recruited from professional relationships developed by these partners. These employees are

on standby and ready to launch Masters upon funding of this plan. These key employees bring an additional 100+ years

of restaurant experience, loyalty and trust to assist management with making Masters a successful and outstanding

venture.

The managing partners historical and award winning

commitment to excellence in facility management will

be applied, without exception, to establishing the

Masters brand.

Location

The proposed 6000 sq. ft. location is located on the

east side of US1 less than 1 block south of Port Saint

Lucie Boulevard. This intersection is the heaviest

traveled intersection in Port Saint Lucie, Florida with

over 71,000 vehicles passing daily. The facility was

recently built out as a fine dining establishment. The

owners state they spent over $1m expanding from a

deli to a full service facility. The decor is upscale, in

great condition with some exceptions with kitchen

equipment. Signage consists of two building mounted

shadowbox signs and approximately 10ft x 10ft of

street signage elevated 12ft. This location adds great value as it is fully equipped with small wares and is close to being

absolutely turnkey. Ingress/egress is sufficient and parking for 100 cars surrounds the building. The exterior of the

building has a canopy extending the length of the building for exterior Florida style dining.

This location is a great value. Capturing 4/10 of 1% of passing motorists will achieve projected revenues outlined in the

financial section of the business plan.

This is a rare opportunity to launch operations in a prime location on US1.

Menu

1. Here is a sample of some of our menu items:

2. Appetizers

3. Bourbon Street Shrimp

4. White Cheddar Stuffed Mushrooms

5. Boneless Buffalo wings

6. Spinach & Artichoke Dip

7. Soups & Salads

8. French Onion

9. Loaded Baked Potato Soup

10. Masters Signature Grilled Chicken Salad

11. Chicken Cobb Salad

12. Chicken Caesar Salad

13. Peppered sirloin Salad

14. Burgers, Wraps, Sandwiches

15. Handmade 1/2 lb US Prime Burgers

16. Buffalo Chicken Wrap

17. Portobello Mushroom Sandwich

18. Steaks

19. 8oz Filet

20. 11oz NY Strip

21. Chop Steak

22. Flat Iron Steak

23. Bone-In Rib eye

24. Chicken

25. Parmesan Crusted Chicken

26. Portobello Chicken

27. BBQ Chicken

28. BBQ Baby back Ribs, Lobster Tail, Grilled Mahi-Mahi and more.

Our menu is simple, freshly prepared and affordable. Our culinary professional has developed the menu and plate costs

and price points have been developed with the assistance of our Sysco Representative.

Atmosphere

The theme of this concept celebrates individuals who are considered Masters in thier particular field or profession. The

decor of masters will represent individuals in the fields of art, lifetime achievement, sports and entertainment. The

concept has three connected atmospheres with a centralized theme.

The facility has three dining areas:

A Sports Bar decorated with artifacts celebrating individuals and teams considered Masters of sports.

An Entertainment Dining Room with a stage and decorated to celebrate Masters of entertainment.

A dining room celebrating Master Artists and their works.

The reception and common areas will celebrate individual lifetime achievement.

The Men room will celebrate men that invented items generally related to men such as the Harley Davidson, Baseball,

Etc.

The ladies room will celebrate significant women of the past and present.

Artifacts for the decor include portraits, action photographs and items of culture related to each theme.

The drink menu and drink specials will celebrate Master Breweries, distilleries and vintners.

Marketing and promotion efforts will include community involvement and outreach. Local teachers of the month,

exceptional performances and achievements by students in local schools, as well as local heroes and philanthropists will

be rewarded through Masters charitable organization" Community Masters".

Marketing Strategy

An electronic media reader board will be installed with the new street signage. This will help attract a percentage of the

71,000 vehicles that pass the location each day. (The SBA stats on ROI for these boards make this a viable investment

due to the traffic volume at this location)

Zip zone direct mail will be used to communicate with Masters Select demographic of 35 and up.

Social media including Face book, Twitter, entertainment listings and a customer database will be a constant campaign.

Promotion of Masters Entertainment schedule will assist with driving guest counts.

Financial Plan

Start up expenses is projected to be $170,000. We are able to start up at this location with a minimum investment due

to the current state of the facility. The previous operators literally turned off the lights New Years Eve 2013 and then

never opened again. Everything is ready to operate. The Tables are still set and prepared for service.

The partners currently have $200K for this project. Obtaining an additional $100K will provide the funds to become

operational, $30K for operating cash and $100k contingency fund.

Conservative sales projections and pre-tax profits

are as follows:

Year 1

Net Sales $2.03M

Pre-tax Profit $213K

Year 2

Net $2.18M

Pre-tax $231K

Year 3

Net $2.3M

Pre-tax $251K

Management

John Peters

General Manager/Managing Partner

John Eric Peters attended Purdue University as a Lambda Chi Alpha and graduated Northwood University in 1991 with

an Associate’s degree in finance and a Bachelor degree in business administration specializing in marketing. Continuing

education includes training for a series 6 securities license, which he attained in 1995.

While attending college in 1988, John worked his way up the ranks from bus boy at TGI Fridays where he became aware

of his passion for the restaurant industry. He left TGI Fridays as an Assistant General Manager after many years of

dedicated performance.

In 1996 John was offered a position with Longhorn Steakhouse and quickly became the General Manager in Jensen

Beach, Florida.

In 2002 John was offered and accepted a five-year Managing Partner contract with Longhorn Steakhouse.

Under John’s leadership, Longhorn Steakhouse in Jensen Beach, Florida enjoyed record breaking sales revenues and

guest volume.

John won many awards for his performance as General Manager/Managing Partner including the prestigious Darden

Restaurants’ “Diamond Club Award” for operational excellence.

Upon completion of his contract, John was offered the opportunity to open and operate the Longhorn Steakhouse in

Port Saint Lucie, Florida at Tradition as the General Manager.

The Tradition location experienced three successful years of growth and profits with John’s guidance.

John is currently the General Manager of Applebee’s in Stuart, Florida where he has increased profits up to ten fold on

negative sales growth due to his exacting operational standards.

Ramond Settele

Director of Culinary Operations

Ray Settele joined the Navy after graduating High

School where he began his career as a food

management specialist. During his service, Ray

learned important basics of hospitality

management such as sanitation, guest service,

product ordering and budgeting.

Shortly after his honorable discharge in 1986, Ray

became a line cook for The Old Grist Mill Tavern in

Seekonk, Ma where he quickly rose through the

ranks to become the Kitchen Manager.

In 1990, Ray transferred to The Capital Grille in Providence, RI where he enjoy having the privilege of working as Sous

Chef under Executive Chef, Louis Brilhante.

Rays talents and dedication to his craft did not go unnoticed. In 1993, Ned Grace, founder of Old Grist Mill Tavern and

The Capital Grille, hand selected Ray as the Kitchen Manager to open their newest venture, Bugaboo Creek Steakhouse.

Ray excelled in this position and was runner-up for Manager-of the-Year. Rays efforts assisted with the location winning

multiple awards including "Best New Restaurant".

In 1996 Ray was presented with an opportunity to work for 99 Restaurant & Pub. His skills were challenged going into a

store that had remained unprofitable since its Grand Opening three years prior to his arrival. After re-training the staff,

streamlining systems to improve operations and eighteen months time the store began to turn a profit.

After moving to Florida in 1998, Ray began with Longhorn Steakhouse where his skills were recognized and rewarded

with the position of Divisional Culinary Captain where his responsibilities included heading up operations of fifty five

Kitchens.

Ray has now enjoyed fourteen years of exemplary performance with Longhorn Steakhouse with many awards and

recognition including Darden Restaurants prestigious "Diamond Club Award" for being "The Best of the Best".

More Info

We have developed an operational business plan, Financial strategy and sales projections, training manuals for the front

of house and back of house, full lunch and dinner Menu, plate and beverage cost/profit/pricing analysis, concept brand

and much more. Visit http://www.foodstart.com/