Rat’s WoodShack BBQ Business Plan

Business Description Rat’s WoodShack BBQ LLC. (RWS) was started by two friends, Darryl “Rat” Johnson and Megill Stewart, who both was tired of the BBQ selection (If that’s what you want to call it) in Boulder. Both Mr. Johnson and Mr. Stewart posses a love for GREAT BBQ and good old fashion business, where the customer is treated with respect. Executive Chef Mr. Johnson will manage the Kitchen and all if its needs while Mr. Stewart will manage the Operation and all need aspects of the Business. RWS plans on being the premier BBQ restaurant in Boulder within the first year and a half of opening our doors. This will be powered by Executive Chef Darryl Johnson’s own classic TEXAS STYLE BBQ Recipes of SLOW SMOKED Brisket, Pulled Pork, Ribs and much more.. RWS has a marketing plan to reach all BBQ Customers, not only in Boulder and the Denver Metro-Area, but the entire State of Colorado.

Business Description Cont. RWS plans on reaching the premier BBQ restaurant spot in Boulder within the first year and a half of opening our doors by marketing our Great BBQ for a good price. Our target demographic will be BBQ LOVERS of Colorado. BBQ lovers come in all ages, income brackets, and nationalities, but there are two things that they all have in common. First, the LOVE for great BBQ. BBQ customers love BBQ so much that they will eat at a restaurant just because they have decent BBQ. Second, that BBQ lovers will spend their last ten dollars on a good BBQ meal. . …………………………………………………………………………………... BBQ to all BBQ lovers in Boulder then branching out to all of Colorado the other States.

Mission Statement Rat’s WoodShack BBQ will be the premier place in Boulder to eat BBQ combining eclectic flavors with slow smoked cooking. Our mission is to sell GREAT BBQ for a GOOD PRICE. Rat’s WoodShack BBQ will be the BBQ restaurant of choice for the BBQ eaters of Boulder.

The Team Executive Chef Darryl Johnson will manage the Kitchen and all it Operations. Megill Stewart will manage all other Restaurant Operations, Marketing, and all financial needs of the Restaurant. Rat’s WoodShack BBQ is currently set up as a LLC in the State of Colorado. Mr. Johnson and Mr. Stewart grew up in families that owned, successful restaurants. Mr. Johnson’s family in the Denver Area and Mr. Stewart in Baton Rouge, La and Dallas, Tx. Mr. Johnson has owned successfully two restaurants since the early 1990s. Mr. Stewart has managed one restaurant, one Movie theater, and one Hospitality Service Company. So together they bring over 20 years of experience to the company. Rat’s WoodShack BBQ has been awarded a contract to sell their BBQ at University of Colorado Football and Men’s and Women’s Basket Ball games for the 08-09 seasons, along with our food on the menu in the luxury boxes for football. Our company was started in September of 2007 with Six Hundred dollars and by March of 2008 we increased our Net Worth by more than 1,000%, and by January there was 7 stores in Colorado selling our sauce.

Market Summary Market: past, present, & future: RWS BBQ plans on being the premier BBQ restaurant in Boulder with the first year and a half of opening our doors. This is just one of many short and long term goals we have set. We will achieve this goal by attacking the BBQ market in two ways . First, heavily saturating the BBQ Market at large with information about RWS, our menu and prices. Secondly we will give our customers Great Food for a good price with good size portions. Covered in Rat’s own special rub, slow smoked till it’s juicy and tender. Always made fresh with high quialty products. RWS BBQ was awarded a contract in January 08 to start selling our BBQ at the Coors Event Center for Men’s & Women’s Basket Ball games. Starting in September 08 we will be selling our BBQ at University of Colorado Football games with access to 30,000 to 50,0000 people for six home games (Three Stands). In October we’ll be back at Men’s & Women’s Basketball games at the Coors Event Center with access to 6,000 to 15,000 people three to four times a week till March 2009 (Two Stands). We also provide food for the Football Department at CU and the C- Club. With this funding we will be able to open up a store front and answer the one question that’s been unanswered to this date, “Where are you located?” The BBQ market in Boulder is wide open at this moment. There are currently only two BBQ restaurants in Boulder, KT’s and Daddy Bruce’s who both could use the competition, which we are looking forward too.

Opportunities Problems and opportunities: The problems that RWS face are the same as all start up restaurants, but RWS has two advantages that most don’t. One, the BBQ market in Boulder is wide open at the moment with a need for a new BBQ restaurant. In a town of 290,000 with an additional 26 – 32,000 students, in town for six to nine months out of the year. With RWS selling food at the Football and Basket Ball games, this gives us access not only to the population of Boulder, but all visitors that come to the sporting events sponsored by CU. This will give us the opportunity to reach those who are looking for Better BBQ than what Boulder currently offers. There is currently an unlimited amount of growth in the Boulder Business for BBQ.

Competition Boulder has two BBQ Restaurants, KT’s and Daddy Bruce’s BBQ. Daddy Bruce is a business that has been open since the 1970’s, and KT’s since 1996. KT’s currently has two locations in Boulder and one for Daddy Bruce’s. KT’s has been successful because Daddy Bruce’s was the only BBQ restaurant open in Boulder which left the market open for KT’s to capitalize on. Our plan is to attack KT’s customer base, by first offering them a new and better choice other than KT’s, and second, by give them Great Food for a good price. Our Texas Style BBQ isn’t just Texas Style BBQ it’s Texas BBQ. We are new and people love to try new things, and when they try us their hooked.

Goals & Objectives Five-year goals RWS BBQ has many long and short term goals set that we will achieve. First, is to become Boulders Best BBQ restaurant within our first year and a half of opening our doors. Next is to have a total of 25 stores selling our sauce by the summer of 2009. The third is to win a spot on the national BBQ circuit. Also by the Summer of 2009 RWS will release our line of BBQ rubs and an entire new line of BBQ Sauce. We are currently in negation with King Soopers to place our sauces in their stores. We plan on entering numerous BBQ completions to further spread the world of RWS. By winning these completions we will earn a spot on the nation BBQ circuit. Once on the circuit we will market our sauces and rubs to obtain access to a national market, which leads to one of you long term goals of turning RWS into a national chain. RWS plans on obtaining 1/3 of our competitors customers within the first six to eight months of opening our doors thru our market plans. Other steps that will allow us to achieving this goal will be pricing all of our food at a comfortable level to our competitors and provide good size portions of our GREAT food.

Financial Plan model, pricing assumptions, and reviews yearly expected sales and profits for the next three years. U several slides to cover this material appropriately.

FINANCIAL RECORS 08

Executive Summary

Income/Expense YTD

Resource Requirements Technology requirements Fully equipped kitchen, One Computer, Fax machine, Telephone Personnel requirements Three Cooks Three Wait Staff Two Dishwashers One Manager Resource requirements We are seeking to raise $250,000 in funds for the start up of Rat’s WoodShack BBQ Restaurant. These funds will be used to secure a location, to design and complete build out, purchase equipment, furnish restaurant, provide supplies and for a staff, and a Misc Fund. These funds will also be used to further expand the catering division. Catering has a guaranteed return from Football and Basket Ball games at CU. Thru these events we will be able to generate thousands of customers for the restaurant. Financial, distribution, promotion, etc.

Risks & Rewards Risks Addressing risk Rewards We face all the same risk as anyone opening a restaurant any where in the United States. The restaurant business is a very risky business with many risk some hard to avoid. Addressing risk RWS plans on first recognizing the risk at every stage of our growth, and to avoid the risks that are unseen we have put together an Advisory Board (Business men within Colorado). Once it has been recognized our Management will seek the advice of their Advisory Board for advise on each part of our growth and implement the best solution to receive desired result. Rewards In return for the funding we are seeking we will give 5% ownership for a number of years and 5% profit for the same number of years

Brisket Sandwich Breakdown Case of brisket @ $120.00 for 90lbs Cost of 1.33 per lb. Cost of sandwich(4ozs)@.33meat Cost of bun @ .09 each Cost of season @.15each Cost of sauce @ .48 each Cost of 2lb boat @ .08 Cost of fork & knife @ .14both Cost of napkins @ .07 (average of 4) -------------------------------------------------------------- Total of $2.67 a sandwich

Pork Sandwich Breakdown Cost of Pulled Pork @$42.00 Cost of $.95 per lb. Cost of sandwich(4ozs)@.33meat Cost of bun @ .09 each Cost of season @.15each Cost of sauce @ .48 each Cost of 2lb boat @ .08 Cost of fork & knife @ .14both Cost of napkins @ .07 (average of 4) ________________________________\ Total of $2.29 per sandwich

Chicken Sandwich Breakdown Cost of Chicken for 10lbs @$5.50 Cost of $.55 per lb. Cost of sandwich(4ozs)@.33meat Cost of bun @ .09 each Cost of season @.15each Cost of sauce @ .48 each Cost of 2lb boat @ .08 Cost of fork & knife @ .14both Cost of napkins @ .07 (average of 4) ________________________________\ Total of $1.89 per sandwich

Balance Sheet

Cash Flow Comparison

Break Even Analysis

Projected Cash Inflows