Brad Kaemmer is currently the Chief Executive Officer of Tijuana Flats Burrito Company, where he has improved profitability and opened new locations. Previously, he held leadership roles such as Chief Operating Officer and General Manager, helping restaurants achieve strong financial performance and customer satisfaction. Kaemmer has over 25 years of experience in the restaurant industry.

1. BRAD KAEMMER
EXPERIENCE:
5/13 – Present TIJUANA FLATS BURRITO COMPANY, Orlando, FL
Chief Executive Officer
 Responsible for all aspects of Operations for $120 MM Fast Casual Restaurant
Company.
 Improved TTM EBITDA by 2MM through operational process improvement.
 Reversed consecutive quarters of negative SSS trend within first 6 months, currently
trending 3.5% COMP.
 Opened 15 new locations inside & outside the state of Florida with 18 signed leases
for 2015 and 20 more for 2016. Improved site selection with enhanced real estate
technology platform.
 Launched modified fast-casual service strategy, trademarked internally as CASUAL
LITE.
 Upgraded executive personnel at all levels of the organization: Chief Financial
Officer, Senior Vice President of Marketing, Regional Operations Directors, VP of
Information Systems & VP of Purchasing & Procurement.
 Sourced 3rd party Culinary R&D asset, making significant menu improvements to
food quality, flavor profiles, presentations and operational disciplines to improve
execution & consistency.
 Raised standards for operating fundamentals as evidenced by continuous
improvement in guest satisfaction results in consecutive quarters since joining.
 Exceeded company goals for profitability in every quarter of employment to date.
 2015 calendar includes new enhancements in: Catering, Virtual Learning, Carry-out,
Disposables Packaging, Loyalty, and Menu Engineering.
3/12 – 5/13 BOCA RESTAURANT GROUP, CINCINNATI, OH
Chief Operating Officer
 Responsible for operations and growth of three upscale concepts, Boca, Sotto and
Nada generating sales in excess of $15MM.
 Partnered with the founder and CEO in the development of a 5 year / 10 unit
expansion plan of Nada to include securing capital funds and investor community.
 Driven sales to a 6% increase YTD over 2011, with YOY traffic increases averaging
4%.
 Boca Restaurant rated “Best Italian Restaurant in Cincinnati” by Zagat 2012.
 Voted Best Restaurant by Cincinnati Magazine.
 Received OpenTable Most Booked Restaurants Top 100 USA 2012 / 2013.
 Successfully opened SOTTO Italian Trattoria April – 2013.
 BOCA’s reopening downtown in former Maisonette location May – 2013.

2. BRAD KAEMMER – PAGE 2
2000 – 3/12 P.F. CHANG’S CHINA BISTRO, INC., SCOTTSDALE, AZ
Regional Vice President, Midwest, Northeast, Mid-Atlantic, Cincinnati, OH, 2007-
03/12
 Responsible for 59 locations in 15 states with 118 full equity partners, 420 salaried
managers, and over 6000 line employees.
 Achieved 2010 net sales of over $269MM and net income of over $36MM (13.5%);
profit after labor and operating expenses was over $67MM (25.1%).
 Led and developed 11 Direct Reports, including 9 Multi-unit Managers, a Regional
Training Manager, and a Regional Chef.
 Successfully opened 36 new locations.
 Launched STELLAR call center platform for carry-out ordering.
Market Partner, Midwest Region, Cincinnati, OH, 2005-2007
 Responsible for 6 units with gross revenues totaling $27MM.
 One of the top three Market Partners in the nation for YOY sales and profitability
increases.
 Developed new FOH modified service strategy.
 Expanded territorial sales by 18%.
 Piloted POS ALOHA Table Management System.
Operating Partner, Norwood, OH, 2000-2005
 Responsible for the operations of a $6.3MM restaurant.
 Voted industry top 50 General Manager by P.F. Chang’s China Bistro President
Bert Vivian in Nation’s Restaurant News’ January 26, 2004 edition.
 Achieved lowest company-wide workers’ compensation claims in 2002.
 Created and implemented nationwide reservation program in 2003.
 Developed large party catering menu and on-line ordering platform.
1996 – 2000 STRATOSPHERE HOTEL & CASINO, LAS VEGAS, NV
Vice President, Food and Beverage, Las Vegas, NV, 1998-2000
 Managed 16 F&B outlets with annual sales of $39MM.
 Led and developed 8 direct reports, 58 management personnel, and 800 culinary and
hospitality unionized employees.
 Expanded F&B sales promotions driving casino revenues by 20%.
Food and Beverage Director, Las Vegas, NV, 1997-1998
 Launched nationwide sales blitz increasing banquets/catering revenues by 34%.
 Responsible for negotiating collective bargaining agreement with culinary union.
 Diversified dining options by adding three additional F&B outlets to casino floor.
Top of the World Restaurant & Lounge
General Manager, Las Vegas, NV, 1996-1997
 Averaged $17MM annual sales over 14 meal periods for the highest grossing single
unit dinner house in the city of Las Vegas.

3. BRAD KAEMMER – PAGE 3
 Voted “Most Romantic Dining Venue” by the Las Vegas Review Journal.
1995-1996 REAL RESTAURANT GROUP, SAN FRANCISCO, CA
Manager, Fog City Diner, San Francisco, CA
Manager, Mustard’s, San Francisco, CA
Manager, Betelnut, San Francisco, CA
1994-1995 SFUZZI ITALIAN BISTRO, LAS VEGAS, NV
Manager
1993-1994 PALM STEAKHOUSE, LAS VEGAS, NV
Culinary Externship
1984-1990 LOS AMIGOS, VAIL, CO, Crew Member
PISTACHIOS ITALIAN RESTAURANT, VAIL, CO, Crew Member
THE CLOCK TOWER, VAIL, CO, Crew Member
RED LION RESTAURANT, VAIL, CO, Crew Member
LA TOUR RESTAURANT, VAIL, CO, Crew Member
 Initial exposure to the restaurant industry growing up and working in the family
restaurant business
EDUCATION:
1997 SOMMELIER SOCIETY OF AMERICA
Certified Sommelier
STERLING VINEYARDS SCHOOL, CALISTOGA, CA
Graduate of Wine, Distilled Spirits and Cigar Programs
1996 UNIVERSITY OF NEVADA, LAS VEGAS, NV
B.S: Hotel & Restaurant Administration
Fall 1994 ECOLE HÔTELIÈRE DE LAUSANNE, LAUSANNE, SWITZERLAND
Graduate of the Restaurant Management/Culinary Arts Program