Restaurant and Bar Investment Opportunities in North America

This is positioned for high growth. The goal is to reach 100 stores/trucks in 3 years. We are a franchisor company in the QSR space with several locations live and several more on the way. We sell and develop several store models including drive-thru and food trucks. Projected system-wide gross sales this year is USD 900k-1.4 million. We are in a growing sector that's projected to more than double in the next 3 years.

Have proven concept doing $12.7M annually. Focusing on restaurants and entertainment for all ages, with a particular emphasis on adults and corporate clients. - The business plans to expand to the Northeast and then move south, with a projected annual revenue of USD 35 to 40 million. - The plan includes opening 4 restaurants, all registered under the same entity, with different cuisines designated for each floor: steakhouse, Italian, Greek, and pub respectively. - The restaurants will also include simulators and various other indoor entertainment options, such as bowling, to cater to a wide range of guests. - The first restaurant is scheduled to open in 3-6 months, while the other three restaurants are planned to open in the first quarter of the following year. - The previous location of the business had an annual revenue of $12.7 million, indicating a track record of generating significant income.

- Chef-owned restaurant in Saint Kitts and Nevis. - We have a wide range of customers including locals and visitors from New York and other countries. - People really like our product and we are rated by customers to have the best pizzas. - We receive 15-20 daily orders. - The chef has done work in different countries including Canada. - Promoted ourselves on Facebook through boosters.

- We provide the full spectrum of services, from creating virtual storefronts for brick and mortar restaurants to creating cloud kitchen-powered hotel room service platforms for limited service hotels. - Several restaurants have used our virtual storefronts program to highlight key items on their menus and to add new brands to maximize their kitchen space. - Our growth rate is 20% in over 8 states within 2 months. - Around 75 locations have been onboarded across multiple states. The number of locations is increasing daily. - We have developed our complete technology stack and have established strategic software partnerships to reduce costs. - Our main facility is an established and fully equipped commissary kitchen in the heart of Long Island, NY that operates 20+ virtual brands and is used to develop menus and concepts. - With the support of hotels throughout New York, we are creating a cloud platform for kitchen room service which is currently undergoing beta testing at an 83 key Long Island hotel. - In the next 10 years, our market is expected to reach $1T. - Our team has already contacted a number of celebrity influencers interested in developing their own brands. These range from famous TikTok bartenders looking into home delivered cocktails to food influencers looking to establish their own food brands. - We started generating revenue last year so it gradually increased this year with good marketing. - At present, there are no business loans and debts taken by the company. - Founder & CEO of the company is a well-known fourth-generation minority restaurateur with 10+ years of experience in the F&B industry. He is a single owner and well versed in both commercial and non-commercial foodservice and has secured over $20,000,000 in New York State, New York City, and local school district food service contracts.

● Recently started cloud kitchen business that serves gourmet food to customers. ● The cloud kitchen operates 2 brands. ● The kitchen is located in a common cloud kitchen hall with 16 other delivery-only restaurants. ● We receive orders via UberEats and other similar platforms. ● In the process of launching our own order and delivery platform. ● Daily, we receive 80-100 orders for each brand. ● Delivery-only restaurants are replacing more than 10,000 restaurants that have closed permanently due to the pandemic.