1. iiiChef Master Territory Offer
You are invited to participate in the introduction of a very
innovative 7 function portable counter top cooking appliance ;
plus a fresh global food service business.
The appliance is exclusively for chefs and culinary school grads
to demo their skills and build a network of 300-400 local
patrons prior to opening their full scale restaurant.
The platform for chefs is my Mini kiosk kitchen and iiiChef
appliance offered as a turnkey package to 30-40 chefs in all
major cities. Master agents in 400 metro areas around the
world will coordinate. These 400 Metro territories are for
exclusive sale now. The price:
$5000 fee to reserve any city for a 2 month market research
and assessment period. Then $30,000 to $300,000 for a Metro
territory. 5% royalty on gross sales thereafter.
2. I have designed a new 7 function counter-top appliance to
showcase new food products and new meat, poultry, fish, and
vegetarian dishes for groups of 15 to 100 people.
I want to set up 6000 chefs in 400 large Metro cities around the
world with their own small turnkey food kiosk business. The
iiiChef kiosk is an ideal platform to advance their social and
culinary network; demonstrate their entertainment skills and
get a critical mass of 400-500 people needed to open their own
full scale restaurant.
3. The iiiChef : can
BBQ. Grill. Bake. Broil.
Caramelize .Dehydrate.
And Rotisserie.
4. Available in 2 sizes and ideal to
feed 15 to 100 people at a time.
E3 model (3 heating elements of 1500 or 2000 watts each) for
small caterers, shops, and kitchens feeding 15 - 50 people at a
time. The iiiChef is placed on a combo cooler / counter top / bar
/ and beverage dispenser; that nests into a round wood or glass
table with 14 to 16 place settings.
E4 model (4 heating elements of 2000w each) is for businesses,
kitchens and events that feed 50-100 people at one time. Twin
iiiChef s are placed between several combo cooler / counter top
/ bar / dispensers; that each nest into round tables that serve 14
- 16 people each. There is a center pastry oven in the middle of
each table and colorful KD interlocking bases.
5. The Kiosk
Gathering Table
A 1.8 or 2.4 meter diameter round
glass or wood table resting on a
colorful interlocking base
equipped with a center pastry oven ,
A removable leaf allows the chef
easy access to the center pastry
oven and intimacy with the quests
to be served and entertained.
6. USA and China Patents Pending
Patent Abstract SIPO 201220143386.8
A portable countertop multi function appliance designed to showcase a
variety of cooking methods that use: heat from the bottom up to BBQ and
Grill; heat within an enclosure to Bake; a rotisserie to turn and slow cook;
a perforated lid to allow heat to escape the lid enclosure and Caramelize;
replace the top lid with fans, heat coils, and controls to Dehydrate; and
Invert the Grill Box to now provide heat from the top down to Broil
A countertop appliance with innovations that include a mirror profile heat
enclosure, a pre-load adjustable height rack system; cylinder handles that
host rolls of foil to facilitate a fast manual clean of the grill box inter-
changeable oven lids to caramelize and dehydrate foods; extendable legs
in both directions up and down from the trunk shaft attached to the grill
box to adjust the height of the appliance to suit the chef; and a series of
spring steel straps that hang atop the enclosure side walls to support a
removable rack guide system on the inside; and then counter balance with
spice, wine, sauce, and utensil mesh racks on the outside. These quickly
remove to allow easy fast and fully hygenic cleaning of the oven inside
surfaces
7. The Start. A complex Electric Grill
The Grill Box in the appliance has 3 or 4 x 1500 or
2000 watt electric elements and controls plus inter
changeable cast iron accessories to BBQ, skillet, fry,
boil, pouch, steam, and make fish balls, crepes,
pastries, and pancakes etc.
9. The Grill Box hosts cast iron accessories to make
crepes, pasta, fish balls, pancakes, pouched eggs.
Pots and pans, allow the Chef to make soups, chili,
congee: or hot pot, grill, heat, fry, steam, and BBQ.
10. Cast Iron plates nest
into the inner box in
any combination.
* 3 Fish ball plates
* 3 Crepe plates
*Full large Skillet
*3 smaller grills
*Grated BBQ
*Korean dome BBQ
*Egg poacher
*Steamer
*Noodle warmer
*Hot pot
*Soup pots
*Omelets
13. Multi-shelf adjustable Rack System: 400mm x
600mm and 500mm x 800mm standard sizes.
Stainless steel or nickel / gold plated.
14. The rack rests on 4 sockets that are extensions of the 4
legs . Spaces between the rack shelves and the
enclosure wall add to heat circulation and even
temperatures. Aided by dual convection fans.
15. In our business model, racks are pre-loaded, shrink wrapped, and
hooded by a coop commissary or a franchised supermarket chain;
before daily delivery to the Metro kiosks
16. Lids cover the heat enclosure. A solid lid
with dual convection fans to seal the oven;
a perforated panel for caramelizing and dehydrating.
17. Tension hangers clip on and off the oven side walls for
fast removal allowing the walls to be cleaned in
minutes. Shelf guides on the inside; spices and
condiments on the outside. Stainless steel. Patent.
18. Exterior spice and wine racks are counter-balanced
by rack guides on the interior of the oven using SS
metal straps.
20. Bold and colorful Chef hats, aprons, and table
bases will be the hallmark of an iiiChef kiosk
21. An optional portable hoist sets the appliance at
the exact height preference of the Chef.
22. Brackets affixed to the grill box hold cylindrical handles
that conceal aluminum foil. The 28 micron foil feeds out
of the cylinder; through a slot in the Grill wall; then
glides under the heating elements; and out the opposite
side to be discarded. Patent pending innovation.
23. Again, one handle houses 80 meters of heavy duty 20 micron aluminum
foil that feeds into the grill box, slides under the electric elements; and
out the other side. Fast 10 second manual cleaning of the Grill Box
bottom. The other handle holds cling wrap or parchment paper.
24. Dehydrate with dual circulating fans and low hear
to dehydrate 10 -15 kg of fruit or nuts over night
25. For the Broil function, the whole Grill Box (after the
enclosure and lids are removed) is turned upside down
and re-set onto the oven enclosure. Converts in 60
seconds. Patent claim
26. Broiler operation.
Grill Box inverts onto the
oven enclosure profile. The
Glass front panel remains off
during Broiling.
Shelves slide into the side-
wall guides that are counter
balanced by exterior spice /
wine holders.
Cleaning foil is not needed in
this function. A drip pan
collects residue and fat.
28. iiiChef Innovations. Patent pending.
I design and manufacture a multi 7 function portable countertop
electric appliance. Grill, BBQ, bake, broil, rotisserie, caramelize,
and dehydrate. Rapid conversion.
Large diameter cylindrical handles at each end conceal rolls of
aluminum foil, cling, or parchment paper. Easy to maneuver.
Heavy foil threads through a slot in the side of the Grill box and
slides below the elements and exits through an identical slot at the
opposite end. Fast and easy cleaning. 10 seconds.
Tension hangers clip on and off the oven side-walls leaving an
unobstructed SS surface for fast and hygienic cleaning.
An adjustable multi shelf rack system top or front loads into the
heat enclosure and locks into sockets on the Grill apron. The
sockets are an extension of each Grill box leg.
LED red lights around the convection fans signal that the elements
and fans are ON.
30. The iiiChef Market Niche
1. Small household appliances are designed to feed
1-8 persons 3 times a day. Home or apartment use.
2. Large expensive commercial appliances can feed
1000-5000 persons 3 times a day. Hotels and restaurants.
3. The iiiChef feeds 15-100 persons 3 times a
day. Patio pubs, food court kiosks, small restaurants and hotels,
supermarkets, dormitories, office and factory kitchens, churches, delis,
coffee and bake shops, fire halls, community centers, nursing homes,
retirement homes, farmers markets, small caterers, festivals, conventions,
trade shows, small celebrations.
31. Target Customers: Repeated
The iiiChef is a portable, electric, countertop, multi
function, cooking appliance.
Very suitable for supermarket delis and in-store kitchens,
coffee houses or bake shops; police stations, fire halls, office
and factory kitchens, dormitories, military camps;
churches, embassies, families that entertain frequently,
fraternity houses, community centers, patio restaurants,
food court kiosks, and small business for gatherings and
functions to feed 15 to 50 people; A larger 4 element 4
control model can feed 50-100 people.
32. iiiChef Business Model
For Chef entrepreneurs and home-based caterers.
We lease you the appliances and turnkey platform package. The
iiiChef appliances, gathering tables and interlocking bases, cooler
/ counter top, dispensers , bar, and ice trays, plate ware, glassware,
cutlery , utensils, and linens. About $260 per month for 5 years. 1
year advance deposit ($3120).
You receive a business plan, bank loan application, customer
leads, menus, and traditional recipes.
The centerpiece of your operation will be a commissary in an
industrial park where food is purchased, delivered, stored,
prepared, cut, cleaned, sliced, diced, trimmed, stuffed, marinated,
spiced, shrink wrapped in racks, hooded, and delivered daily to
each kiosk. Each chef owns a share of the commissary and spends
1 day in every 10 at the commissary monitoring the management
and creating new dishes and menus.
At the kiosk, the chef only cooks / heats, serves, and entertains.
Division of labor is key to the success.
33. Typical iiiChef kiosk
Colorful base and table with a center pastry oven.
Removable leaf, cooler / counter top with a bar,
dispensers and ice tray. iiiChef appliance, and an
Internet /TV monitor.
36. Seated dining or bar stool casual.
Tables and coolers are either 750mm or 1100mm high
37. Master Territory: A Metro Area
Each Metro partner organizes 20-100 chefs into cells
of 10-20 kiosk operators to showcase their talents.
38. In large metro areas, chefs are organized into
groups of 10-20 and collectively own all or part of
their regional commissary.
The coop commissary buys, stores,
cleans/cuts/trims, marinates, prepares,
parboils ingredients, dishes, meats, poultry,
fish; all into pre-loaded racks then shrink
wrapped, hooded, and delivered daily to the
kiosks. Manager and procurement
specialists.
The iiiChefs garnish, spice, heat, cook serve,
entertain and sell. Every 10 days they spend
1 full day at the commissary auditing; and
preparing new menu items.
39.
40. Typical Metro Operations Center located in a
600 m2 alcove in a light industrial park.
Functions. Space. Start up costs.
Commissary 180m2 $120,000
Showroom 60m2 50,000
Warehouse racking 100m2 50,000
Metro Office 50m2 30,000
Assembly / repair shop 30m2 45,000
Sleeping / rest 40m2 25,000
Two delivery vehicles 40m2 40,000
Test kitchen 30m2 20,000
Total 600m2 $380,000
41. Partnership Investment Expenses
1. Partnership advance royalty payment. $80 – $300,000
2. Typical Operations Center. $380,000. Previous slide
3. 30 iiiChef appliances and 20 Gathering Table / cooler
platforms. $80,000. Lease against advance royalty.
4. Delivery and business vehicles. $60,000
5. Advertising and promotion. $70,000
Total investment is about $600,000 for a typical 2-5
million person Metro Area.
42. Investment Opportunity
We seek exculsive operating partners in 400 metro cities. and
seek 6000 chef entrepreneurs to open iiiChef kiosks in food
courts and malls around the world.
This will be financed by local partner or angel investors who
purchase a metro partner ship; operate the central commissary,
manage the menu; guide the “Brand” policies; and recruit local
chefs to own or operate the kiosks.
Chefs will receive a turnkey package at cost on a 5 year lease and
pay 6% royalty of gross sales in monthly installments.
Designer. Denis Braun Zug Switzerland
Contact: denisbraun@hotmail.com
On Skype: denishugobraun
