This document proposes opening a new restaurant called Masters Grill, Sports Bar, and Live Music in Port Saint Lucie, Florida. It will have a dining room, sports bar, and stage for live music. The managing partners have over 50 years of restaurant management experience launching successful concepts. They will open the restaurant in an existing 6,000 square foot space located on a major road with high traffic. The space is turnkey and recently operated as a fine dining restaurant. The menu will feature American fare like burgers, steaks, and chicken in a casual atmosphere celebrating "masters" of sports, entertainment, art, and more.

1. MASTERS GRILL, SPORTS BAR, LIVE MUSIC
Port Saint Lucie, Florida
A team of professional restaurant managers with 50 years experience launching a branded concept chain to compete
against industry leaders. Concept includes: dining room, Sport Bar & live music dining, serving fresh prepared food
w/$19 check average.
Summary
This plan proposes leasing prime real estate located in Port Saint Lucie, Florida and operating a casual atmosphere family
restaurant to compete in the lunch and dinner market.
The managing partners have over fifty combined years managing high volume operations for industry leaders and have
been responsible for over $70 million in sales revenue and food production in the proposed market.
Masters has a number of competitive advantages:
1. A team of top performing managers currently employed by industry leaders in the proposed market.
2. A unique concept that provides three different atmospheres in one location.
3. A documented commitment to superior service and facility management.
4. A prime location on US 1.
5. The only concept within ten miles offering comfortable live music while you dine.
6. A price point comparable to direct competitors.
Main objectives are to build brand awareness, recognition and consumer confidence in the brand, grow annual revenues
1-3% and expand to three locations within three years. Maintaining monthly operating expenses at goal percentages,
providing consistency of product and service and a consistently executed marketing strategy will assist in achieving these
objectives.
Key employees have been recruited from professional relationships developed by these partners. These employees are
on standby and ready to launch Masters upon funding of this plan. These key employees bring an additional 100+ years
of restaurant experience, loyalty and trust to assist management with making Masters a successful and outstanding
venture.
The managing partners historical and award winning
commitment to excellence in facility management will
be applied, without exception, to establishing the
Masters brand.
Location
The proposed 6000 sq. ft. location is located on the
east side of US1 less than 1 block south of Port Saint
Lucie Boulevard. This intersection is the heaviest
traveled intersection in Port Saint Lucie, Florida with
over 71,000 vehicles passing daily. The facility was
recently built out as a fine dining establishment. The
owners state they spent over $1m expanding from a
deli to a full service facility. The decor is upscale, in
great condition with some exceptions with kitchen
equipment. Signage consists of two building mounted
shadowbox signs and approximately 10ft x 10ft of
street signage elevated 12ft. This location adds great value as it is fully equipped with small wares and is close to being

2. absolutely turnkey. Ingress/egress is sufficient and parking for 100 cars surrounds the building. The exterior of the
building has a canopy extending the length of the building for exterior Florida style dining.
This location is a great value. Capturing 4/10 of 1% of passing motorists will achieve projected revenues outlined in the
financial section of the business plan.
This is a rare opportunity to launch operations in a prime location on US1.
Menu
1. Here is a sample of some of our menu items:
2. Appetizers
3. Bourbon Street Shrimp
4. White Cheddar Stuffed Mushrooms
5. Boneless Buffalo wings
6. Spinach & Artichoke Dip
7. Soups & Salads
8. French Onion
9. Loaded Baked Potato Soup
10. Masters Signature Grilled Chicken Salad
11. Chicken Cobb Salad
12. Chicken Caesar Salad
13. Peppered sirloin Salad
14. Burgers, Wraps, Sandwiches
15. Handmade 1/2 lb US Prime Burgers
16. Buffalo Chicken Wrap
17. Portobello Mushroom Sandwich
18. Steaks
19. 8oz Filet
20. 11oz NY Strip
21. Chop Steak
22. Flat Iron Steak
23. Bone-In Rib eye
24. Chicken
25. Parmesan Crusted Chicken
26. Portobello Chicken
27. BBQ Chicken
28. BBQ Baby back Ribs, Lobster Tail, Grilled Mahi-Mahi and more.
Our menu is simple, freshly prepared and affordable. Our culinary professional has developed the menu and plate costs
and price points have been developed with the assistance of our Sysco Representative.
Atmosphere
The theme of this concept celebrates individuals who are considered Masters in thier particular field or profession. The
decor of masters will represent individuals in the fields of art, lifetime achievement, sports and entertainment. The
concept has three connected atmospheres with a centralized theme.
The facility has three dining areas:
A Sports Bar decorated with artifacts celebrating individuals and teams considered Masters of sports.
An Entertainment Dining Room with a stage and decorated to celebrate Masters of entertainment.

3. A dining room celebrating Master Artists and their works.
The reception and common areas will celebrate individual lifetime achievement.
The Men room will celebrate men that invented items generally related to men such as the Harley Davidson, Baseball,
Etc.
The ladies room will celebrate significant women of the past and present.
Artifacts for the decor include portraits, action photographs and items of culture related to each theme.
The drink menu and drink specials will celebrate Master Breweries, distilleries and vintners.
Marketing and promotion efforts will include community involvement and outreach. Local teachers of the month,
exceptional performances and achievements by students in local schools, as well as local heroes and philanthropists will
be rewarded through Masters charitable organization" Community Masters".
Marketing Strategy
An electronic media reader board will be installed with the new street signage. This will help attract a percentage of the
71,000 vehicles that pass the location each day. (The SBA stats on ROI for these boards make this a viable investment
due to the traffic volume at this location)
Zip zone direct mail will be used to communicate with Masters Select demographic of 35 and up.
Social media including Face book, Twitter, entertainment listings and a customer database will be a constant campaign.
Promotion of Masters Entertainment schedule will assist with driving guest counts.
Financial Plan
Start up expenses is projected to be $170,000. We are able to start up at this location with a minimum investment due
to the current state of the facility. The previous operators literally turned off the lights New Years Eve 2013 and then
never opened again. Everything is ready to operate. The Tables are still set and prepared for service.
The partners currently have $200K for this project. Obtaining an additional $100K will provide the funds to become
operational, $30K for operating cash and $100k contingency fund.
Conservative sales projections and pre-tax profits
are as follows:
Year 1
Net Sales $2.03M
Pre-tax Profit $213K
Year 2
Net $2.18M
Pre-tax $231K
Year 3
Net $2.3M
Pre-tax $251K
Management
John Peters
General Manager/Managing Partner

4. John Eric Peters attended Purdue University as a Lambda Chi Alpha and graduated Northwood University in 1991 with
an Associate’s degree in finance and a Bachelor degree in business administration specializing in marketing. Continuing
education includes training for a series 6 securities license, which he attained in 1995.
While attending college in 1988, John worked his way up the ranks from bus boy at TGI Fridays where he became aware
of his passion for the restaurant industry. He left TGI Fridays as an Assistant General Manager after many years of
dedicated performance.
In 1996 John was offered a position with Longhorn Steakhouse and quickly became the General Manager in Jensen
Beach, Florida.
In 2002 John was offered and accepted a five-year Managing Partner contract with Longhorn Steakhouse.
Under John’s leadership, Longhorn Steakhouse in Jensen Beach, Florida enjoyed record breaking sales revenues and
guest volume.
John won many awards for his performance as General Manager/Managing Partner including the prestigious Darden
Restaurants’ “Diamond Club Award” for operational excellence.
Upon completion of his contract, John was offered the opportunity to open and operate the Longhorn Steakhouse in
Port Saint Lucie, Florida at Tradition as the General Manager.
The Tradition location experienced three successful years of growth and profits with John’s guidance.
John is currently the General Manager of Applebee’s in Stuart, Florida where he has increased profits up to ten fold on
negative sales growth due to his exacting operational standards.
Ramond Settele
Director of Culinary Operations
Ray Settele joined the Navy after graduating High
School where he began his career as a food
management specialist. During his service, Ray
learned important basics of hospitality
management such as sanitation, guest service,
product ordering and budgeting.
Shortly after his honorable discharge in 1986, Ray
became a line cook for The Old Grist Mill Tavern in
Seekonk, Ma where he quickly rose through the
ranks to become the Kitchen Manager.
In 1990, Ray transferred to The Capital Grille in Providence, RI where he enjoy having the privilege of working as Sous
Chef under Executive Chef, Louis Brilhante.
Rays talents and dedication to his craft did not go unnoticed. In 1993, Ned Grace, founder of Old Grist Mill Tavern and
The Capital Grille, hand selected Ray as the Kitchen Manager to open their newest venture, Bugaboo Creek Steakhouse.
Ray excelled in this position and was runner-up for Manager-of the-Year. Rays efforts assisted with the location winning
multiple awards including "Best New Restaurant".
In 1996 Ray was presented with an opportunity to work for 99 Restaurant & Pub. His skills were challenged going into a
store that had remained unprofitable since its Grand Opening three years prior to his arrival. After re-training the staff,
streamlining systems to improve operations and eighteen months time the store began to turn a profit.
After moving to Florida in 1998, Ray began with Longhorn Steakhouse where his skills were recognized and rewarded
with the position of Divisional Culinary Captain where his responsibilities included heading up operations of fifty five
Kitchens.
Ray has now enjoyed fourteen years of exemplary performance with Longhorn Steakhouse with many awards and
recognition including Darden Restaurants prestigious "Diamond Club Award" for being "The Best of the Best".

5. More Info
We have developed an operational business plan, Financial strategy and sales projections, training manuals for the front
of house and back of house, full lunch and dinner Menu, plate and beverage cost/profit/pricing analysis, concept brand
and much more. Visit http://www.foodstart.com/