Five Star Cuisine recipe mixes provide the non-perishable ingredients for an easy, fun and healthy cooking experience for singles and young families. These products are pre-divided into portion sizes for 2-4 people and offer a trendy and convenient way to cook while using bold and organic ingredients. The ingredients are non-perishable, never frozen, and organic. Five Star Cuisine’s website will provide the consumer with an educational opportunity to bring restaurant quality food home.

2. Agenda
• Introduce Management Team
• Company Overview
• The Concept
• The Opportunity
• Target Markets
• Competition
• Business Model
• Marketing Strategy
• Critical Risks and Success Factors
• Financial Projections
• Proposed Ownership and Offering
• Summary
• Questions

3. Management Team - Founders
President Chief Marketing Officer
John de Jesus Sean Roker
Chief Financial Officer Chief Information Officer
Edmund Lee Christian Ferdinand

4. Company Overview
• Five Star Cuisine provides singles and young families the
non-perishable ingredients to bring home a fun and
healthy cooking experience.
• Goals
• Make cooking an enjoyable
experience:
 Interactive
 Educational
 Convenient
 Most importantly: FUN!

5. The Concept
• Our products:
1. Package A
 Contains three recipes
2. Package B 5 Star Tuscan Chicken Pasta
 Contains five recipes
Ingredients Time Needed
Included:
8 oz whole wheat spaghetti Prep time: 25 min
2 cloves garlic Cook time: 20 min
1 1/2 teaspoons salt Total time: 45 min
1 teaspoon cayenne pepper
1/4 cup chopped parsley
Not Included: Directions
3 skinless, boneless chicken breast halves 1. Season chicken with garlic, cayenne pepper, and seasoned salt.
2. Heat 2 tablespoons oil and 1 tablespoon butter in a 12-inch skillet over medium heat.
3 tbsp olive oil
3. Add chicken to skillet in two batches and cook 5 to 10 minutes each batch or until internal
1 1/2 tsp of salt temperature reaches 165°F. Turn chicken halfway through. Remove chicken from skillet and
set aside.
4. Add remaining tablespoon olive oil to skillet.
5. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the
water is boiling, stir in the whole wheat pasta and return to a boil. Cook the pasta 3 to 4
minutes; drain.
6. Garnish pasta with chopped parsley and serve
• Servings sizes of 2 to 4 people
• Apply for design patent for packages
5 Star Tuscan Chicken Pasta
Ingredients Time Needed
Included:
8 oz whole wheat spaghetti Prep time: 25 min
2 cloves garlic Cook time: 20 min
1 1/2 teaspoons salt Total time: 45 min
1 teaspoon cayenne pepper
1/4 cup chopped parsley
Not Included: Directions
3 skinless, boneless chicken breast halves 1. Season chicken with garlic, cayenne pepper, and seasoned salt.
2. Heat 2 tablespoons oil and 1 tablespoon butter in a 12-inch skillet over medium heat.
3 tbsp olive oil
3. Add chicken to skillet in two batches and cook 5 to 10 minutes each batch or until internal
1 1/2 tsp of salt temperature reaches 165°F. Turn chicken halfway through. Remove chicken from skillet and
set aside.
4. Add remaining tablespoon olive oil to skillet.
5. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the
water is boiling, stir in the whole wheat pasta and return to a boil. Cook the pasta 3 to 4
minutes; drain.
6. Garnish pasta with chopped parsley and serve

6. The Concept
• The experience:

7. The Opportunity
• Industry:
• Seasoning and Dressing Manufacturing
• Market Size:
• 600 companies
• Annual Sales Revenue: $17 billion
• Increasing health conscious population
• Growing demand for bolder and exotic
spices Thai, Indian, Mexican, and Korean
• Recent Trends:
1. The cooking dilemma: “Lack of time…”
2. Too much preparation required for cooking
3. Desire for newer and bolder ethnic flavors

8. Target Markets
• Primary Target Market:
• The Millennial Generation (Ages 21 to 35)
• Primarily women
• Education level: college or higher
• New to cooking with desire to improve skills
• Demand for organic foods and ethnic flavors
• Will become part of secondary market in the
future
• Secondary Target Market:
• Small Families (Parents’ Ages 23 to 45)
• Have children ages 17 and younger
• Household income: $80,000 to $150,000
• Looking for quicker ways to prepare meals
• Women more likely to be caregivers of the
household

9. Competitive Matrix

10. Competitive Advantage
 Five Star Cuisine offers a fun educational cooking experience that allows
consumers the ability to cook exciting flavorful dishes at home

11. Business Model
• Main headquarters: Henderson, Nevada
• Pricing
• Package A - 3 recipes: $12
• Package B - 5 recipes: $16
• Manufacturing
• Acquire spices from various wholesalers
• Supplier for seasoning and spices: Mountain Rose Herbs
• Supplier for organic pasta and rice grains: USA Emergency
• Potential packaging partners:
• Natureflex
• Specialty Packaging
• Great Northern Company
• Murray Brand Communications
• Operations Cycle
Product Delivery Inspecting Ship to
Ordering Packaging
10 - 15 and Sorting Consumers
from 1 Day
Suppliers Days 1 Day 2 Days

12. Marketing Strategy
• Initial Market: California
• Use low cost sales methods to generate enthusiastic consumer
base
• Long-Term Goal: Sell in supermarkets and grocery stores
• Sales Tactics:
1. “Word of mouth”
2. E-Commerce
• Company website
• Social media , videos, blogs, and
reward/repurchase programs
• Amazon
3. TV Infomercials – QVC or HSN
4. Farmers’ Markets
5. Attend expos and tradeshows
• Marketing and Advertising Budget:

13. Critical Risks and Success Factors
• Consumer Demand
• Challenge:
• Building brand awareness
• Introducing a new idea
• Proposed Solution:
• Use various forms of advertising, social media, and e-commerce
• Market and trending analyses
• Competitive Adaptability
• Challenge:
• How quickly will competitors react to the venture?
• Proposed Solution:
• Emphasis on value: Convenience and experience
• Utility and design patents
• Intellectual Property
• Utility patent for ingredient distribution machine
• Design patent for meal packages
• Create barrier to entry for competitors

14. Financial Projections
Sales Forecast – 3 Year Forecast:
Gross and Operating Margins – 3 Year Forecast:

15. Management Team - Key Personnel
 Chief Executive Officer, Nutrition and Culinary Expert
• At least five or more years of experience
• Identify market trends and preferences
• Develop recipes and ingredient combinations
• Networking events and cooking demonstrations
 Distribution and Operations Officer
• Manufacturing management
• Monitor / evaluate overall business needs
• Inventory control
• Production scheduling and flow
• Oversee distribution process

16. Board of Advisors
 Sharon Minot, Angel Investor and Entrepreneur
• Owns multiple successful businesses that she developed
from the ground
• Prepared to invest $100,000 in Five Star Cuisine
 Ka Lee, Angel Investor, Entrepreneur, and Franchisee
• 15 years experience in food industry
• Popeyes franchisee, and owns and operates two restaurants
• Started a company that imports kitchen cabinets
• Prepared to invest $100,000 in Five Star Cuisine
 Unnamed Industry Expert
• Expert in consumer food industry – spice distribution
• Former employee of industry competitors or FDA
 Clyde Vanel, Patent Lawyer (Non-Voting Member)
• Been in patent law industry for two decades
• Worked start-ups and Fortune 500 companies

17. Proposed Ownership and Offering
Founders (4) New Investor(s)
40% 35%
Non-Investing
Advisors (2)
3% Additional
Investing Advisors Management (2)
(2) 12%
10%
Sources Uses
$100,000 (Founders) $156,500 (Operating Expense)
$200,000 (Investors) $131,200 (Salaries)
$600,000 (Additional Investors) $ 314,300 Reinvested Back Into Operations

18. Summary
Faster and easier cooking experience while looking for
ways to eat healthier
Provide consumers with a seamless preparation process
for cooking
Include recipes and seasonings for new trends in
consumer tastes
Bring out the chef in you!

19. Questions

20. Appendices

21. Schedule - Startup

22. Schedule – Years 1 to 3

23. Staffing Schedule

24. Financial Assumptions

25. Sales Forecast Detail

26. Income Statement – Year 1

27. Income Statement – 3 Year Projection

28. Cash Flow Statement – Year 1

29. Cash Flow Statement – 3 Year Projection

30. Balance Sheet – September 1, 2014 (Opening Day)

31. Balance Sheet – August 31, 2015 (End of Year 1)