2017, N Orleans Po Boy Place, LLC

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2 Thrive today in a business model from the past!

3 The Evolving Fast Food Landscape The changing restaurant industry landscape has left voids in areas that long ago were the launching grounds for the QSR/fast food category. McDonald s, Wendy s, Popeyes, Burger King and a host of the mature fast food giants were created in the 60 s and 70 s. They grew and broadened their product lines and sales through the 80 s and 90 s. By the time we reached the 21st century, these fast food pioneers (and the category at large) were evolving their product and service positions. They have now evolved their facility styles and menus into being far more adult/fast casual than their original fast food positions. Today, to truly compete and excel in the fast casual world of entertainment and dining a Licensor Brand needs to: Have a strong, unique menu Concentrate on the owner operator by keeping store expenses, food costs, and labor systems down; while keeping the guest experience high. Occupy a concept and brand niche that is hard to copy and has staying power! These are tall orders in a clustered business category. Where can today s aspiring investor turn? 3

4 Today It takes a multi-millionaire to buy a fast food RESTAURANT and operate it Today a QSR operator needs to spend more on renovating a location than it cost him years ago to build and equip the entire franchise restaurant in the first place. Whether you are wanting to get into the exciting world of Food Service Franchise Operations or if you are a veteran, existing operator of multiple franchised restaurants the pay out and profits for renovating a location and operating in the aggressive world of QSR do not equate. And, menu discounting and expansion are cannibalizing profits while labor costs shoot through the roof. The QSR business model of yesteryear has imploded. There has to be a better way to compete, make double digit profits, have fun, and please your guests. There is a huge need for a better investment model in the QSR/Fast Casual restaurant category. Concept original CONSTRUCTION REMODEL COST Burger King $1,000,000 to $1,500,000 $250,000 to $400,000 Firehouse Subs $200,000 to $928, Jimmy John s $330,500 to $510, Popeyes $1,200,000 to $1,800,000 $250,000 to $400,000 Subway $200,000 to $350,000 $150,000 to $250,000 Taco Bell $850,000 to $1,400,000 $300,000 to $450,000 Wendy s $1,500,000 to $1,800,000 $400,000 to $700,000 No brand produces a sales boost to renovation cost ratio that pays off for the franchisee. But, royalties (off the top) keep being paid to the franchisor. This is a one way street and franchisees are struggling. 4

5 Back to the future for territory investors and RESTAURANT unit owners and operators A new fast casual/takeout concept that owes its roots to another era It is 1929 and The Great Depression is suffocating - not only the U.S. - but the world. 25% of the U.S. work force is not able to find work. In New Orleans, the streetcar conductors have gone on strike. The people of New Orleans have sympathized with the union claims, but few have any way to help. The Martin Bros. (Bennie and Clovis) have their popular restaurant nearby the New Orleans Public Service Streetcar office and barn yard. The Martins create a large, thick French bread loaf sandwich to give to the financially struggling streetcar strikers. The boys needed a break and we had a way to give it to them. The Poor Boy was messy, delicious and attracted the attention and loyalty of the entire city. These fabulous new sandwiches sold for a nickel or a dime during the Depression. They were given free to the po boys. And, today in New Orleans, every local New Orleanian has their own personal favorite Po Boy place. Po Boys are sold in groceries, neighborhood bar rooms and elegant restaurants. If you become noted as a great po boy place, your legend and customer traffic can be secured for generations.... here come the poor boys Bennie Martin,

6 Yesterday s cost of entry for a unique RESTAURANT opportunity today N Orleans Po Boy Place has been conceived, designed and built to deliver the most fun, fabulous, best tasting New Orleans take-out and sit around dining experience any guest has ever enjoyed. In our store level environment, guest visits become an experience. NOPP Licencensed LOCATION Actual Digital Decor Interior redesign of a former Major QSR exsisting store s dining room. Actual Digital Decor Exterior conversion rendering of a freestanding Major QSR Licensed NOPP Location. Digital Decor NOPP Renovations convert exsisting QSR brands to our package at 1/2 of the normal renovation cost. 6

7 Fast food cuisine from Way down yonder in New Orleans! The ultimate roast beef sloppy debris po boy! It takes 12 napkins to eat it! Or, we have a line of one handed po boys for easier eating on the go. You ve just got to come back for more! Your neighborhood N Orleans Po Boy Place will kick your endorphins into over-drive. Our exclusive menu of favorite N Orleans dishes will take your tastebuds to a place they ve never gone before. Our menu changes with the seasons! always 6-8 types of po boys red beans & rice gumbo crawfish etouffee cajun jambalaya other taste bud treats MOJO The magic, sights, and sounds inside (and around) our N Orleans Po Boy Place serve as the stage for showcasing our Come Back Culture. There s a funky New Orleans cultural Mojo (magic) that surrounds our guests every time they come into our place. The Mojo captures your mind and your imagination; it creeps into your ears; jumps into your mouth and gets your endorphins rocking. 7

8 Marketing OPERATORS LOVE Sales Spikes NOPP Owns a unique Niche position. The richness of our N Orleans brand heritage allows us to promote themed entertainment and culinary events without discounting, couponing our brand into the ground. Plus - We represent the only, true, authentic Indigenous Cuisine of America: Authentic New Orleans, Cajun Cookin. Unit operators of all restaurant chains love sales spikes. But the majority of franchisors have led their franchise operators into margin slaughter. Franchisors have their franchisees constantly discounting, couponing, or giving away entrees as their primary means of promoting. Franchisees produce sales spikes by lowering their profits to get traffic up. All the while this conveniently produces high margin Royalty Spikes for the parent company. Themed Events: Franchisors have mostly abandoned creative marketing and providing delicious menu products at the expense of their franchisees. NOPP has a product line, environment and brand aura that allows us to create naturally New Orleans events without tearing into the gross margins of our operations. The most entertaining Loyalty Club in the world: Po Boy Nation. 8

9 Promotional calendar * EVENT: EVENT: EVENT: EVENT: MARDI CRAWFISH FRENCH HALLOWEEN gras FEST QUARTER & FEST HARVEST 1st Quarter 2nd Quarter 3rd Quarter 4th Quarter Social Media 4-Walls Promotion Mojo Media Radio Alliance / Po Boy Nation Promotions The N Orleans Po Boy Place Niche: We Create Comeback Mojo! Promotional calendar subject to continuous change 9

10 N Orleans Po Boy Place Headquarters CONNECTIONS & COMMUNICATIONS The Mojo StARts Here N Orleans Po Boy Place takes its mission of Creating Come Back Mojo very seriously. From our inception, we have planned a system of Connections and Communications that will keep our corporate mission and core values in the forefront of awareness with all of our stakeholders. MAKIN MOJO CULTURAL SUPPORT SYSTEM Makin MOJO Krewe Level Orientation Semi-Weekly Makin MOJO Video Messages (In-Store Monitors) MOJO SOCIAL MEDIA (Text, Instagram & Snapchat) 5-7 X Weekly KREWE VIDEO AWARDS Monthly Facebook Entries QUARTERLY MAKIN MOJO WEBINARS 5 Tiers of the Makin Mojo Communications Matrix create our NOPP TQM Cultural Connections System. All Krewe Members are immersed in the New Orleans Culture they will be the leaders in delivering on our mission: Makin Mojo Makin Friends 10

11 For more information, call (504) or visit our website at

12 N ORLEANS PO BOY PLACE WE CREATE COME BACK MOJO Mardi Gras The Big Easy Voodoo Party Great Food The French Quarter Spicy Famous restaurants CrawFIfish NOPP definition: MOJO (noun; adverb; adjective) The mystical, unique magical sensations inherent in New Orleans food, cookin, music and culture. Mojo, similar to Disney Magic only it s a spirit that comes from way down yonder in New Orleans. For more information, call (504) or visit our website at