COMPANY PROFILE

INTRODUCING CB5 RESTAURANT GROUP

Cb5 is a ten year old concept development firm, specifically targeting the hospitality industry.

“There is no better company at creating, designing, and operating restaurant concepts than cb5.” Reed S. Cordish, Vice President - The Cordish Company

“cb5 is comprised of culinary professionals who are talented and confident behind the

line, and procure the best domestically and globally…”

Dayna Lee, Principal – Powerstrip Design

“cb5… From concept through opening and beyond. If market leadership is your goal… cb5 is the group to make it happen.” Clyde Guinn, Senior Vice President - Stanford Hotels Corporation

“We couldn't be more pleased about the work that has been performed by CB5. They've

concentrated on our objectives and proven their ability to meet critical deadlines. We are proud to be associated with them and the work they perform.”

Sean Sullivan, Chief Operating Officer - Olympia Gaming

WHAT WE DO

Having handcrafted one of a kind unique restaurants and bars for over 100 clients, cb5 utilizes guerilla research,

personal interviews, focus groups, inside vendor information and every other resource imaginable filtered through their keen instinct and 100+ years of collective

experience to custom deliver a perfect product.

OUR POINT OF DIFFERENCE

Every restaurant and bar is given a unique well defined personality and through this process we are able to dictate the execution style of each facet. By utilizing

layers of subtlety instead of thematic treatment, we are able to create a sustainable burn rate that can be

calibrated to the specific market needs.

HOW WE DO IT

Cb5 is comprised of a dozen talented industry experts all working together to custom design and build restaurant

and bar models that are cohesive, compelling and profitable. Cb5 is an industry leader and maintains significant market share within the hotel restaurant

development business.

WHO WE DO IT FOR

IAN SCHRAGER HOTELS

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2007 Reader's Choice Best Of DiningGuide Fort Lauderdale Awards

We asked, and readers delivered … giving us valued opinions on restaurants in selected cities that are worthy of DiningGuide’s “Best of 2007” awards. Below, you’ll find out who made the grade for DiningGuide’s honor roll. From coast to coast in cities big and small, Dining Guide brings you detail-packed information on where to sip, sup, and relax at places for casual bites to the finest in gourmet dining. Now, it’s time to try DiningGuide’s honored restaurants for 2007 … and to let us know in follow-up reviews if they continue to meet ribbon-worthy standards.

And The Winners Are...

Tatu Hollywood, Florida

Tatu Hollywood, Florida

2006 Reader's Choice Best Of DiningGuide Fort Lauderdale Award

We asked, and readers delivered … giving us valued opinions on restaurants in selected cities that are worthy of DiningGuide’s “Best of 2006” awards. Below, you’ll find out who made the grade for DiningGuide’s honor roll. From coast to coast in cities big and small, Dining Guide brings you detail-packed information on where to sip, sup, and relax at places for casual bites to the finest in gourmet dining. Now, it’s time to try DiningGuide’s honored restaurants for 2006 … and to let us know in follow-up reviews if they continue to meet ribbon-worthy standards.

And The Winners Are...

Tatu Hollywood, Florida

Condé Nast Traveler - Hot List Nights 2006

Care to have drinks on a sandy beach…in Vienna? Curious to catch naughty performance art, Vegas-style? Here are the year's 25 best new nightspots, as wide-ranging as travel itself

Altitude Skybar & Garden Lounge San Diego, California

Perched on the roof of the San Diego Marriott, 22 floors above the boisterous Gaslamp Quarter, Altitude has a killer view: Hulking aircraft carriers, the Coronado Bridge, and the misty mesas of Baja California are visible, as is the diamond where the Padres play. Guests enjoy the scenery from wrought iron rockers and gray wicker Adirondack

chairs. Apropos of San Diego's celebrated sunshine, signature drinks are solar-themed, including the Solartini (Pomarancza vodka, triple sec, and orange and cranberry juices) and the Sun Drop margarita (Cuervo Gold and pineapple and cranberry juices). Order up food from the Soleil @ K restaurant, on the ground floor, then sample

from a cigar menu that includes vanilla-flavored Havana Honeys. DJs spin Thursdays through Saturdays, attracting local surfers and skateboarders along with Hollywood party boys. The rest of the week, people (wrapped in comfy

afghans supplied by the bar) relax around the outdoor fire pit and watch the sun set over Point Loma.

Address: 660 K St., San Diego, California Tel: 619 696 0234

Condé Nast Traveler - Hot List Tables 2007

West Los Angeles, California

Perched atop the 17-story Hotel Angeleno, West has intoxicating views of the city's sprawl and the Pacific

Ocean. Chef Josh Moulton, formerly of Manhattan's Union Square Cafe, offers a well-rounded menu that ranges from grilled peppers with burrata cheese, to yellowtail and avocado tartare, to a perfect New York

strip steak (entrées, $22–$58).

Address: 170 N. Church Lane

Tel: 310-481-7878

FEATURED PROPERTIES

Four Food Studio – Long Island, NY

Tatu – Hard Rock Casino, Ft. Lauderdale FL

West – Hotel Angeleno, Los Angeles CA

MAC – Hilton Prince Kuhio, Waikiki, HI

Soleil @ K – Gaslamp Marriott, San Diego CA

Altitude – Gaslamp Marriott, San Diego CA

Beach – W Hotel, San Diego CA

Bleu – Greenwich, CT

Crush – Hartford Marriott, Hartford CT

Pao – Miami, FL

Moda – New York, NY

Cinnabar – New York, NY

SCOPE OF SERVICES RESTAURANT CONCEPT

OPTIMIZATION I. ANALYSIS AND CONCEPT 1. PROPERTY ASSESSMENT

a. IDENTIFY RESTAURANT NEEDS AND GOALS b. ASSESS EXISTING PHYSICAL LAYOUT AND CONDITIONS. c. ARTICULATE SPECIFIC CHALLENGES d. DEFINE SPECIFIC FOOD AND BEVERAGE COMPONENTS

• BREAKFAST • LUNCH • DINNER • ALL DAY • POOL • LOBBY • COFFEE BAR • ROOM SERVICE • DESSERT • BANQUET/CATERING • WINE LIST • SPECIALTY COCKTAILS

e. COMPETITION SURVEY WITHIN DINING SEGMENT (DETERMINE “SHARE OF STOMACH”)

f. COMPARISON ANALYSIS WITHIN LOCAL MARKET g. PRICE POINT ANALYSIS WITHIN MARKET h. PROFILE GUEST DEMOGRAPHIC i. PHYSICAL PLANT ANALYSIS

• RESTAURANT SPACE AND ACCESS • KITCHEN AND STORAGE FACILITIES • WORK STATIONS • BAR/LOUNGE • DISHWASHING AND PREP

2. CONCEPT DEVELOPMENT

a. CREATE DIRECTIONAL RESTAURANT AND INTEGRATED BAR CONCEPT THAT ADDRESSES THE PROPERTY’S GOALS AND IS COMPETITIVE WITHIN THE LOCAL MARKET

b. IDENTIFY RESTAURANT AND BAR PERSONALITY c. ARTICULATE KEY DESIGN ELEMENTS

• BALANCE AESTHETIC, ARCHITECTURE, AND MENU CONCEPT

• DETERMINE AND STORYBOARD VENUE POINT OF VIEW (ATTITUDE)

• DESCRIBE SERVICE CULTURE d. CREATE A FINANCIAL MODEL TO HELP ASSESS RETURN ON

INVESTMENT SCENARIO • SALES PROFORMA BY MEAL PERIOD • ESTIMATED COVER COUNT • ESTIMATED AVERAGE CHECK • OPERATING BUDGET SCENARIO • OUTLINE COLLATERAL COSTS

e. LAYOUT AND DESIGN • ASSIST IN TREATING ABSTRACT OVERALL

DESIGN CONCEPT • WORK WITH DESIGN TEAM TO CREATE

TRAFFIC FLOW AND SPACE ALLOCATION FOR SCHEMATIC TREATMENT

• ESTABLISH TABLETOP DESIGN • IDENTIFY AND SOURCE ALL TABLETOP ITEMS • IDENTIFY KITCHEN EQUIPMENT, BAR

EQUIPMENT, SERVICE STATION EQUIPMENT • INTERFACE WITH KITCHEN SUPPLIER ON

THEIR BLUEPRINTING • IDENTIFY POS TERMINAL PLACEMENT • IDENTIFY AND SOURCE ALL SMALLWARES

II. IMPLEMENTATION AND OPENING

1. IMPLEMENTATION AND TRAINING

a. ASSIST IN STAFFING (KEY STAFF) • HELP SCRIPT CLASSIFIED ADVERTISING • SUGGEST RECRUITMENT AVENUES • INTERVIEW AND PROVIDE OPINION ON

RESTAURANT CHEF DE CUISINE • INTERVIEW AND PROVIDE OPINION ON RESTAURANT

G.M./A.G.M./SERVICE DIRECTOR b. HANDS-ON BOH PRODUCTION AND RECIPE DEVELOPMENT c. FULL FOH SERVICE STAFF TRAINING d. DAILY MONITORING OF MENU MIX AND PERFORMANCE e. PROVIDE SIDE WORK LISTS, OPEN AND CLOSE PUNCH

LISTS f. PROVIDE JOB DESCRIPTIONS FOR EACH STATION g. FOH STAFF CERTIFICATION THROUGH CB5 SIGNATURE

TRAINING PROGRAM h. ASSIST IN SELECTION AND SOURCING OF STAFF

UNIFORMS i. ASSIST IN SELECTION AND INITIAL SET UP OF POS

SYSTEM j. MANUALS AND FORMS

• STANDARDIZED RECIPE BOOK (WITH PHOTOGRAPHS)

• MENU DESCRIPTIONS • MENU YIELD TESTS • MENU MIS EN PLACE FORMS • FOOD PURCHASING BID ANALYSIS FORM • FOOD AND LIQUOR PERPETUAL INVENTORY FORMS • FOOD AND LIQUOR ORDERING FORMS • FRONT AND BACK HOUSE SCHEDULING

SPREADSHEETS • STAFF TRAINING AND OPERATIONS MANUAL

k. STANDARDS ON CD-ROM FORM l. RESERVATIONS AND SYSTEMS TRAINING m. CB5 IMPLEMENTATION STAFF

• CB5 PROJECT MANAGER • IMPLEMENTATION TEAM (ONE FOH, ONE BOH) • CB5 TASK FORCE (NOT INCLUDED, TO BE BILLED

SEPARATELY DEPENDING ON SPECIFIC NEEDS)

2. AMBIENCE - LIGHTING AND MUSIC ENVIRONMENT

a. ASSIST IN LIGHTING SCENE DEVELOPMENT & PROGRAMMING b. ASSIST IN SOURCING CUSTOM MIXED MUSIC BEDS

3. PURCHASING AND RECEIVING

a. IDENTIFY PRODUCT SPECS b. LOCATE VENDORS c. PURCHASE ORDER TO INVOICE PROCEDURE d. RECEIVING TECHNIQUE FOR QUALITY AND ACCURACY e. ESTABLISH DAILY RECORD KEEPING INCLUDING

PURCHASE SUMMARY 4. OPENING OF NEW CONCEPT

a. PRE-OPENING (IMPLEMENTATION TEAM ON SITE AS NEEDED UP TO 14 DAYS PRIOR)

b. GRAND OPENING PARTY c. POST-OPENING (IMPLEMENTATION TEAM ON SITE AS

NEEDED UP TO 14 DAYS AFTER)

5. WRAP UP

a. REVIEW FINISHED PROGRAM WITH CLIENT b. PROVIDE CURRENT ASSESSMENT c. PROVIDE RECOMMENDED PATH d. ADDRESS ANY OPEN QUESTIONS OR ISSUES

cb5 restaurant group, llc two sound view drive, suite 100

greenwich, ct 06830 t 203.441.8210 f 203.542.0743

www.cb5restaurantgroup.com