BRAND PRESENTATION 0

Bartolome Tapia

Executive Chef

Niv Carmi

Chief Financial Officer

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.

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).

Herminio Llevat

Chief Executive Officer

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.

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A franchise brand and restaurant management company developed

by franchisees with over 60 years of industry experience

Andres DeLeon

Director of Operations and

Training

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.

There is no questioning the popularity of pizza

• #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!

• 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

One of the most popular food choices

So why Flippin’ Pizza?

It starts with the dough. Made fresh daily, with no oil, no sugar, no

high-fructose 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!

Total Calories

Total Fat (g)

VERSUS OTHER PIZZA

VERSUS OTHER FAST CASUAL CONCEPTS

Calories by slice*

* We standardized the different products to a cheese slice of the same size for comparison purposes only (2010)

…healthier pizza

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*

… and recognition as the official Pizza of the Washington Nationals

All served in a fast casual, family friendly environment with an open

kitchen to showcase the preparation of our hand-tossed pies

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”

A FRANCHISOR RUN BY

FORMER FRANCHISEES

(Taco Bell, Arby’s

Baja Fresh)

ATTRACTIVE

UNIT LEVEL ECONOMICS

•

First-hand understanding of franchise

partners’ needs and concerns

•

Systems and support for profitable and

successful growth

•

Strong lunch and dinner day parts

•

Low build-out costs

•

Low breakeven

•

High sales / investment ratio

We offer a solid value proposition to our franchise

partners…

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

1

2

…and as a result we

currently have 19 stores open and 130

committed, while gaining more momentum both domestically and

internationally

development deal

Orange County

Opened first store in August 2013 in Mission

Viejo and Irvine in August 2014

LA County

5 store development deal

Mexico City 1st _{store open;} currently in conversations for Master Franchise agreement Middle East 25 stores committed in the region. First 4 opening in 2013 in

Dubai and Saudi Arabia

South America

In conversations with potential franchisees for the

Brazilian market

Miami, FL

Opened first store in September 2014