BRAND PRESENTATION 0

BRAND PRESENTATION 0

A franchise brand and restaurant management company developed by franchisees with over 60 years of industry experience Herminio Llevat Chief Executive Officer Niv Carmi Chief Financial Officer Andres DeLeon Director of Operations and Training Mr. Llevat began his career as Chairman and President of Harvard Student Agencies, the oldest and largest student run corporation in the United States, while still a student at Harvard College. He deferred his admission to Harvard Business School to join the Brand Management Program at Procter & Gamble. Mr. Llevat entered the restaurant and real estate development business in 1998 with the purchase of 5 underperforming Taco Bell restaurants. Between 1998 and 2007, Mr. Llevat and his partners acquired and developed over 75 locations across the country for various restaurant concepts, including Taco Bell, Arby s, Baja Fresh and Starbucks. Mr. Llevat holds a BA in Economics from Harvard College and an MBA from Harvard Business School.. Mr. Carmi is an experienced executive with a solid business background. He was an international management consultant at Booz Allen Hamilton in Latin America for 9 years with experience in finance and marketing in consumer oriented companies. Mr. Carmi has been involved with the group before the acquisition of Flippin Pizza and in addition to his role as Chief Financial Officer, he has been closely involved in the development of the marketing initiatives of the brand. Mr. Carmi holds a BS in Mechanical and Industrial Engineering from ITESM (Mexico City) where he graduated first in class and an MBA from the Kellogg School of Management (Northwestern University). Mr. DeLeon has been with Flippin Pizza for almost 10 years. He has been in every position at the restaurant, starting from delivery and earning his way up by consistently exceeding expectations, achieving general manager, district manager and most recently the role of Director of Operations and Training. Mr. DeLeon was an integral part store openings such as Dubai in the Middle East, San Marcos and Irvine in CA and Miami FL, amongst others. Bartolome Tapia Executive Chef Mr. Tapia started his career in the restaurant industry back in 1991. He has a passion for Italian food and has worked at restaurants in New York, Miami and San Diego with increasing responsibility covering all kitchen operations. Mr. Tapia s experience includes restaurants such as Sammy s Woodfired Pizza, Executive Chef at La Valencia Hotel in La Jolla as well as The Oak Room at Pala Casino. Most recently, Mr. Tapia was a chef at the Vida Restaurant at Miami s Fontainebleau Hotel and Executive Chef at La Gazetta Modern Italian Food in Miami. 1

There is no questioning the popularity of pizza One of the most popular food choices #1 dinner choice across the USA 93% of Americans eat pizza at least once per month Kids ages 3 to 11 prefer pizza over all other food groups for lunch and dinner Each person in America eats about 46 pizza slices a year; that results in 350 slices of pizza consumed per second 41% of consumers now eat pizza at least once a week, compared to just 26% who reported doing so in 2010! A new emerging segment: fast casual pizza Fast casual, better pizza is right now considered to be among the top 10 trends in the fast casual segment overall, across all food categories An article published in Forbes on April 2013, points out specific evidence that this new segment is booming Investors are buying in - 900-unit chain Buffalo Wild Wings bought a stake in a fast casual pizza concept in March 2013 Savvy Shark Tank investor Mark Cuban bought into one of these emerging concepts as well Seasoned restaurant executives are involved in many of these startups The whole industry is noticing too - the National Restaurant Association formed a Pizza Industry Council to help better serve the growing numbers of pizza operators 2

So why Flippin Pizza? It starts with the dough. Made fresh daily, with no oil, no sugar, no highfructose corn syrup. Then one of our old-school pie makers hand stretches and hand tosses the dough to create a crust that s authentic, thin and airy. Add our signature sauce, whole milk mozzarella and fresh, all-natural toppings and you re in pie heaven. Well, not quite we still need to bake the pie to perfection. Unlike the big pizza chains that mass produce their pies through conveyor belt, assembly line ovens, our pies are baked in brick ovens to create a crispy, slightly darker crust that you re going to love now you re in pie heaven! 3

The result? award winning pies 4

healthier pizza VERSUS OTHER PIZZA VERSUS OTHER FAST CASUAL CONCEPTS Calories by slice* Other brands have up to 47% more calories per slice! Other brands have up to 43% more grams of carbohydrates per slice! Carbs by slice* Total Calories Total Fat (g) 2 slices (cheese + pepp) Turkey Sandwich Chicken Burrito 2 slices (cheese + pepp) Turkey Sandwich Chicken Burrito * We standardized the different products to a cheese slice of the same size for comparison purposes only (2010) 5

and recognition as the official Pizza of the Washington Nationals Baseball and the D.C United Soccer teams! 6

All served in a fast casual, family friendly environment with an open kitchen to showcase the preparation of our hand-tossed pies 7

Our menu helps us focus on doing fewer things better 8

We seek deep involvement in our communities with 50% fundraiser programs and truck events In the past twelve months I have given back over $90,000 to local community organizations Brett Silver Flippin Pizza Franchisee 9

We offer a solid value proposition to our franchise partners 1 ATTRACTIVE UNIT LEVEL ECONOMICS Strong lunch and dinner day parts Low build-out costs Low breakeven High sales / investment ratio 2 MULTIPLE SOURCES OF REVENUE Additional revenue and profit stream through the use of Flippin Pizza trucks No cooking on the truck. The pies are prepared commissary style at the store 3 A FRANCHISOR RUN BY FORMER FRANCHISEES (Taco Bell, Arby s Baja Fresh) First-hand understanding of franchise partners needs and concerns Systems and support for profitable and successful growth 10

and as a result we currently have 19 stores open and 130 committed, while gaining more momentum both domestically and internationally California 100 stores committed San Diego 5 stores open; recently signed 5 store development deal Orange County Opened first store in August 2013 in Mission Viejo and Irvine in August 2014 LA County 5 store development deal Washington DC Metropolitan area 8 stores open + 3 more committed Miami, FL Opened first store in September 2014 In conversation Mexico City 1 st store open; currently in conversations for Master Franchise agreement South America In conversations with potential franchisees for the Brazilian market Middle East 25 stores committed in the region. First 4 opening in 2013 in Dubai and Saudi Arabia 11

THANK YOU 12