One of the shark tank episodes where a young boy came for investment for his donut company.

1. GROUP -02
Apurve Tandon – 20DM040
Arihant Bothra – 20DM042
Arvind Mohan – 20DM047
Aryaman Nair – 20DM0048
Dipayan Ghoshal – 20DM073
Ishita Kumar – 20DM086

2. 2
PITCH
EVALUATION
WORKSHEET
04
03
QUESTIONS
ASKED BY THE
SHARKS
02
KEY
LEARNINGS
NEGOTIATION
01
TABLE OF CONTENTS
INTRODUCTION

3. 3

4.  Morgan Hipworth , a 17 year old boy had approached the
sharks for an investment of 200,000$ for 20% stake in Bistro
Morgan.
 Aim : Flagship Stores
 Story : 15 months old business , During initial 8 days
10,000 were sold , present valuation $1m , last year revenue
500,000 & profit $130,000, supplier to 20 cafes in Melbourne.
INTRODUCTION

5. 5
QUESTIONS ASKED BY THE SHARKS
 Idea Origination
 Daily Routine
 Financial performance of the previous year
 Why the sharks should invest ?

6. 6
 Passionate.
 Hard work. (60hrs a week )
 No future roadmap.
 Gain on the part of investors not mentioned.
 In the need of the hour, desperation was seen on part of
Morgan.
 He stuck to his offer despite the counter offer.
 He enjoyed doing his work.
 Dedication.
KEY LEARNINGS

7. 7
NEGOTIATION
(OFFER AND COUNTER OFFERS)
 Offer : 200,000 AUD for 20% equity
 Offer 1: 200,000 AUD for 42% equity by Jannine
 Offer 2: 200,000 AUD for 30% equity by Steve
 Counter Offer by Morgan: 200,000 AUD for 25%
 Counter Offer by Jannine: 200,000 AUD for 33% equity
 Negotiation offered by Morgan was sticking to float only
20 % stake of his company
 The Sharks didn’t accept the offer but Jannine offered to
be Morgan’s mentor

8. 8
PRESENT STATUS OF THE COMPANY
• December 2016: Morgan opened his own permanent store called Bistro Morgan
Bakehouse at the age of 16
• October 2020: Morgan appeared on Junior MasterChef Australia as a guest judge
• 2021: The now-19-year-old has since built a million dollar business
• Bistro Morgan is now known as Bistro Morgan Bakehouse serving up more than just
doughnuts with breakfast, lunch, brunch, coffee & other treats on the menu

9. PITCH
EVALUATION

12. 12
THANKS
FROM
THE TEAM