Flap Jack's is committed to creating an extra ordinary experience by providing great food and outstanding service at a reasonable price.

1. FLAP JACK'S RESTAURANTS
Pico Rivera, California
A new Breakfast House with an old style feel.
Summary
Flap Jack's is committed to creating an extra ordinary experience by providing great food and
outstanding service at a reasonable price.
Location
We are currently looking to open in Orange County.
Menu
Signature Items
Flapjacks – A thin gooey crepe like pancake with a hint of oatmeal that is as big around as our plates will
hold! (Originated in Alaska, the birthplace of the Original Flapjack pancake). Served in a single, double,
or triple stack.
Fresh Omelet’s or scrambles (made to order) – You start with a plain omelets (or plain scrambled eggs)
and create your own masterpiece from there. Dozens of freshly prepared Mix-ins make almost anyone’s
desire possible. (Mix ins: Ham, Bacon, Sausage, Bell Pepper, Onion, Cheddar or Jack cheese , mushroom,
tomatoes, cauliflower, broccoli, Avocado, chives, Hamburger, Lawry’s seasoning salt, sliced Kosher
Salami)
Fresh Thin shredded Hash Browns (Made to order) – First you must decide on crispy or regular. From
there the possibilities are only limited on what you are willing to try! Take any of our omelet Mix- ins
and have us mix them fresh into your hash browns! Makes for a wonderful breakfast of its own! You
can even toss in a couple of eggs and have everything cooked together (saves you the work when the
meal comes!)
Fresh made from scratch buttermilk Flapjacks or waffles (made to order) – First you choose regular or
dollar sized. Then, like the Omelet’s, you first start with plain. Then you can choose to mix up your own
ideas without all the work and mess! Choose to add any of the listed fruits and other mix items.
Pancakes made your way. (Mix items: blueberries, pineapple, coconut, pecans, walnuts, fresh bananas,
bacon bits, cottage cheese, strawberries, and peaches)
Other breakfast menu Items
Egg dishes: 2 eggs any style with bacon (thick and tender or thin and crispy) or sausage and your choice
of 3 pancakes, 1 flapjack, or toast
Pigs in a blanket--3 Sausage links rolled up in pancakes sprinkled with powdered sugar and whipped
butter
Eggs Benedict--Seared Canadian bacon, Toasted English Muffin, Poached Eggs, with Hash browns
French toast--Thick sliced bread topped with powdered sugar and whipped butter
Add topping
Oatmeal--Assorted Dry Cereals (fruit loops, corn pops, frosted flakes, etc..) served in individual sized
boxes with milk or buttermilk
Little Miners plate (for kids under 12) – 3 plain Pancakes or 2 slices of French toast, 1egg any style, and
2 sausage links, 1 sausage patty, or 2 strips of Bacon.

2. Other Pancakes:
Baked Flapjack-- Light and not as gooey, tastes great with lemon and powdered sugar, with fresh fruit
and whipped cream, or just plain with syrup.
Crepes – Cherry, Peach (in season), strawberry, Sour Cream
Marketing Strategy
The breakfast market has expanded greatly in the past 50 years. More and more people are eating out
for breakfast and lunch than ever before. With busy schedules and long commutes, many people arrive
at least 1 hour early for work and will stop to eat breakfast, many times skipping lunch to accomplish
more in their short day. There are very few quality breakfast specialty restaurants that provide old
fashioned breakfast with fresh non-processed ingredients.
Management
Our Chef has been the food service industry for the past 17 years. Beginning his career as a Café owner
in Whittier (Rhythm and Brew). Then moving on to manage for companies like Starbucks and Peet’s. He
graduated from the California School of Culinary Art with a culinary degree and a Le Cordon Bleu
certificate in 2002. After which he worked as personal chef and caterer. He has worked on events
including; The Academy Awards, The GLAD Image Awards, the Ebony Awards and The BET Awards.
During his career he has operated, consulted and been the Executive Chef for various start up concepts.
He has a great deal of experience in building out the back of house operations, front of house training,
and running multiple units. His passion for food service comes from his parents who owned a Mexican
restaurant in Pico Rivera called “El 16.” They spent every moment working their dream. Although that
concept eventually closed, the entrepreneurial spirit still drives him.