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Southern Concepts Restaurant Group Growth

Southern Concepts Restaurant Group, Inc. operates three barbecue restaurants and plans to launch a fast-casual concept called Carve Barbecue, aiming for significant growth through company-owned and franchise locations. The restaurant industry is shifting towards fast-casual dining, with an expected market growth of 10% in 2015, driven by consumer demand for quality and value. The company anticipates high cash returns and aims to establish a strong presence in various markets, starting with Denver in October 2015.

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Cautionary  Items  Regarding  Forward  Looking  Statements   The information in presentation contains forward-looking statements within the meaning of Section 27A of the Securities Act of 1933, as amended, and Section 21E of the Securities Exchange Act of 1934, as amended. These forward-looking statements involve risks and uncertainties, including statements regarding the company’s business strategy and expectations. Any statements contained herein that are not statements of historical facts may be deemed to be forward- looking statements. In some cases, forward-looking statements can be identified by terminology such as “may,” “will,” “should,” “expect,” “plan,” “intend,” “anticipate,” “believe,” “estimate,” “predict,” “potential,” or “continue,” the negative of such terms or other comparable terminology. Actual events or results may differ materially. The company disclaims any obligation to publicly update these statements, or disclose any difference between its actual results and those reflected in these statements. The information constitutes forward-looking statements within the meaning of the Private Securities Litigation Reform Act of 1995. 2 ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved  
Southern  Concepts  –  Who  We  Are   3 ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved   Southern Concepts Restaurant Group, Inc. (OTCQB: RIBS) is a restaurant holding company, which currently owns and manages three full service barbecue restaurants, Southern Hospitality, in the Denver market and is preparing to launch a new fast casual barbecue concept, Carve Barbecue.
Southern  Concepts  –  How  We  Got  Here   4 2008     Southern  Hospitality  opens  for   business  at  45th  and  9th  in  New   York  City       2011     Southern  Concepts  acquires  the   rights  to  franchise  Southern   Hospitality  naJonally       February  2013     First  franchise  locaJon  of   Southern  Hospitality  opens  for   business  in  downtown  Denver       January  2014     Southern  Concepts  opens  its   second  Southern  Hospitality   locaJon  in  Colorado  Springs       May  2015     Southern  Hospitality  Lone  Tree   opens,  marking  the  third  full   service  restaurant  to  be  opened   by  Southern  Concepts     October  2015     Southern  Concepts  will  open  its   first  locaJon  of  Carve  Barbecue   at  1000  S  Colorado  Blvd  in   Glendale,  Colorado     2016     Southern  Concepts  plans  on   opening  four  new  company-­‐ owned  stores  in  the  Denver   market  during  the  year     2017     During  2017,  the  company   plans  to  open  10  company-­‐ owned  Carve  locaJons  as  well   as  the  first  12  franchise  units     By the end of 2017, the company plans to have 15 company owned Carve Barbecue locations opened as well as 12 franchise locations throughout Colorado, Arizona and California in addition to the three full service Southern Hospitality restaurants opened currently. ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved  
The  Emergence  of  Fast  Casual   ¢  During 2014 Americans spent more than $21 billion at fast casual restaurants.1 ¢  February 2014: “Overall, restaurant customers are trading down, foregoing some of their visits to full-service places while increasing the number of visits made to fast-casual restaurants,” said Bonnie Riggs, NPD restaurant industry analyst. “But it’s clear fast casual is also stealing share from traditional QSRs and midscale concepts, too.” ¢  In December of 2014, restaurant sales surpassed grocery sales in America for the first time ever, led by Millennial consumers.2 ¢  The fast casual market is currently estimated to be $34.5 billion and is expected to grow by 10% during 2015. ¢  Focusing on quality, freshness, efficiency, transparency, and sustainability fast casual delivers value to the modern consumer where other industry segments fail.3 1)Source: Euromonitor – February 2015 2)Source: Technomic, an industry research firm – 2015 3)Source: NPD Group - an market research firm - 2015 5 0 100 200 300 400 500 600 00 01 02 03 04 05 06 07 08 09 10 11 12 13 14 Sales  Growth  Since  1999   Fast Casual Food Fast Food ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved  
Industry  Feedback  &  Challenges     1)Source:  NaJonal  Restaurant  AssociaJon   2)  Source:  NPD  Group  -­‐    Market  Research  Firm  -­‐  2015   6 ¢  "What consumers are looking for is the best value proposition," said Bonnie Riggs, an industry analyst with NPD Group. "And value doesn't mean the cheapest price.” ¢  NPD Group estimates that fast casual will grow in the double digits through 2022, while rest of the restaurant industry will eek out growth rates of around half a percentage point. ¢  42% of on-premises diners say they are somewhat loyal to a particular restaurant or chain, 34 percent say they are loyal, and 24 percent say they are not loyal at all. Converting them to loyal visits is an opportunity for restaurant operators, finds NPD 2. $42.8B $119.6B $239.3B $379.0B $586.7B $709.2B 0 100 200 300 400 500 600 700 800 1970 1980 1990 2000 2010 2015 Restaurant  Industry  Sales1   Projected   “The  message  for  restaurant  operators  is  that  on-­‐premises   consumers  are  happier  and  more  profitable  consumers,”  says   Bonnie  Riggs.  “Treat  them  right  with  good  tas<ng  food  and   the  best  service  and  a  return  visit  is  likely.”  
Why  Investors  Are  Obsessed  With  Fast  Casual   ¢  Fast Casual is an emerging industry segment, with lots of blue ocean ¢  Consumers have voted for fast casual with their dollar ¢  Cash on cash returns are powering rapid growth ¢  Opportunity associated with the changing of the guard industry-wide ¢  McDonald’s closed 350 stores in the first quarter of 2015 with 700 targeted by year end due to poor traffic 7 Sales $1,800,000 Unit Level EBITDA $360,000 Development Expense $700,000 Cash on Cash Return 51% ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved   7
Introducing:   8 ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved   8
Carve  Barbecue  Today   9 ¢  First Carve Barbecue fast casual location to open this October 2015 in Glendale, Colorado ¢  2,500 sq.ft. relaxed, contemporary dining experience featuring the finest quality, all-natural meats and scratch sides ¢  Continuous innovation has created a menu that will reflect barbecue influences from around the country: “Barbecue Without Boundaries” ¢  Carve's meats are all natural and smoked for up to 12 hours before they are carved to order ¢  Menu includes: ¢  Hand-carved: pork, chicken, brisket, ribs and prime rib ~ Creekstone Farms ¢  All-natural, wood-smoked meats ¢  Scratch barbecue sides with a modern influence ¢  Fresh sides sourced from local farms ¢  Craft brews and local wines ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved  
Carve  Barbecue  Menu   ¢  Menu includes the highest quality, all-natural proteins & produce, key vendors include: ¢  Creekstone Farms ¢  USDA-certified by the Agriculture Marketing Service (AMS) and supplies many of the nation’s top grocers and restaurants with quality Black Angus Beef products and Duroc pork. ¢  Boulder Natural & Redbird Farms ¢  The highest quality, most consistent poultry suppliers in the country. Both Redbird and Boulder Natural maintain industry leading ranching practices and are chosen by many fine dining restaurants for chicken. ¢  Craft Brews and Maine Root Soda ¢  Carve will serve Maine Root soda in each of its locations, along with a variety of local beers, such as 90 Schilling in Colorado. 10 ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved  
Carve  Barbecue  Unit  Level  Economics   *Other Operating Expenses is inclusive of all store level expenses with the exception of Cost of Goods Sold, Labor Expense, and Occupancy Expense, to include taxes and licensing fees. 11 Sales $1,800,000 100% Cost of Goods Sold $606,600 34% Gross Profit $1,193,400 66% Labor Expense $410,000 23% Operating Expenses $310,000 17% Occupancy Expense $111,500 6% EBITDA $361,900 20% ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved  
Carve  Barbecue  Growth   12 ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved  
Carve  Barbecue  Pro  Forma  Model   13 Consolidated EOY Run Rate ’15 / ‘16 Revenue EBITDA 2015 Southern Hospitality Denver 2,900,000 340,000 Southern Hospitality Colorado Springs 2,800,000 70,000 Southern Hospitality Lone Tree 3,000,000 471,000 Carve Glendale 1,800,000 360,000 EOY 2015 Run Rate 10,500,000 1,241,000 2016 Carve #2 1,800,000 360,000 Carve #3 1,800,000 360,000 Carve #4 1,800,000 360,000 Carve #5 1,800,000 360,000 EOY 2016 Run Rate 17,700,000 2,681,000 ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved  
Multi-­‐Faceted  Growth  Strategy   14 ¢  Build   Upon   Strong   Base: SCRG has established a strong operational foundation with growing customer demand ¢  Stay   CommiFed   to   Quality   &   InnovaKon: We have the proven ability to consistently produce and deliver quality barbecue across our three full service restaurants ¢  Pivot   Business   Model   to   Fast   Casual   Barbecue: New 2,500 sf fast casual restaurant is designed to provide increased capacity as well as deliver better economies of scale ¢  Team   Up   with   Professional   Franchise   Operators: Utilize proven franchise operators, with a track record of success in fast casual, to develop new markets around the country for an increased growth trajectory and first mover advantage ¢  Rollout  Regional  Expansion: Prove fast casual model in local metro Denver market, then rollout to similar markets in Phoenix, San Diego & Orange County ¢  Leverage   Public   Company   Advantage: Financial markets can provide attractive access to capital and support long-term growth initiatives, including strategic acquisitions   H.H.C. TO GO & SUPPLIES PAY P.O.S. HOT FOOD WELL COLD FOOD PAN HOT FOOD WELL CHOPPING BLOCKS CONTAINERS HEATED HOLDING CABINETS BELOWHAND SINK SODA RACK WALK-IN COOLER BUTCHER PREP TABLE w/HAND SINK VIEWING WINDOW SMOKER EXISTING HOOD EXISTING GRIDDLE EXISTING CHEESEMELTER 6-BURNER HOT PLATE CHAR-BROILER WORK TOP FREEZER FRY CRISPERS FRYER EXISTING HAND SINK EXISTING FIRE PROTECTION SYSTEM EXISTING PREP TABLE EXISTING MOP SINK EXISTING WAREWASHER EXISTING 3-COMP. SINK EXISTING REACH-IN REFRIGERATOR OFFICE MECHANICAL EXISTING WALK-IN COOLER EXISTING WALK-IN FREEZER CO2 SODA/ICE DISPENSER TEA BREWER CONDIMENTS/ UTENSILS TRASH WORK TABLE BELOW SMOKER DOORS GLASS DOOR U/C REFRIGERATOR BBQ CHIP DISPLAY NEW REFRIGERATED EQUIPMENT STAND HEATED HOLDING CABINET LETTUCE DRAWERS EQUIPMENT PLAN SCALE: 1/4" = 1'-0" W.WESTEQUIPMENT2/6/201511:29AM;PLOTTEDBY:CRAIGROBERTSON ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved  
Key  Takeaways   ¢  Southern Concepts is an award-winning full service barbecue restaurant group moving into the high growth fast casual market ¢  Carve Barbecue will allow the company to realize exponential growth through both company owned stores as well as franchise locations ¢  Company owned units will generate a cash on cash return of more than 50% ¢  Access to “Class A” retail real estate will be more available to Carve than other competitors, because Carve is a first mover it the barbecue category and is not excluded like many others ¢  Carve will launch in October 2015 in the Mecca of fast casual restaurants, Denver, Colorado, where the concept will be refined for national and international growth. ¢  During 2016 the company will expand Carve corporate stores and will begin franchising the concept to multi-unit operators during 2017 and 2018. 15 ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved  
Revenue  &  New  Stores   Key  Stats  (OTCQB:  RIBS)   16 Stock  Price  (9/2/15)   $0.27   52  Week  High-­‐Low     $0.45-­‐$0.15   Avg.  Daily  Vol.  (3  mo.)   10,200   Shares  Outstanding   53.0M   Float  (est.)   36.6M   Insider  Holdings   ~28%   InsJtuJonal  Holdings     ~3%   Market  Cap   $14.3M   Enterprise  Value   $18.6M   Date  Founded   2008   Employee  Count   13   Data  sources:  Yahoo!  Finance,  S&P  Capital  IQ,   company  esJmates     (`m)  =  trailing  12  months  at  June  30,  2015       (mrq)  =  most  recent  quarter  at  June  30,  2015   Total  Revenue  (Fm)¹     $5.5M   Net  Income  (`m)¹   ($3.3M)   EPS  (`m)¹   ($0.07)   EV/Revenue   3.4x   Cash  &  Equiv.  (mrq)   $0.4M   Total  Assets  (mrq)   $4.9M   Total  Debt  (mrq)   $2.3M   Total  LiabiliJes  (mrq)   $3.0M   Total  Equity   $1.7M   $2.1   $5.1   $9.8   $17.0   1   2   5   10   0 2 4 6 8 10 12 2013   2014   2015T   2016T   Revenue   Restaurant  Openings   Actual  &  Targets   ($  Millions)   Fiscal  year  ending  Dec.  31   ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved  
Contact  Us   17 ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved   Company  Contacts   Mitchell  Roth   Co-Chairman & CEO 2 North Cascade Avenue, Suite 1400 Colorado Springs, CO 80903 (719) 265-5821 / mroth@southernconcepts.com www.southernconcepts.com   Investor  Relations   Chris  Tyson   Managing Director Liolios Group, Inc. (949) 574-3860 / RIBS@liolios.com  
Appendix   18 ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved  
Mitchell Roth | Co-Chairman, President and CEO Mitchell Roth is the Co-Chairman, President and CEO of SCRG. Mr. Roth joined the company in 2013 and became the CEO in June 2014. During his tenure as CEO, the company opened its third location of Southern Hospitality, located in Lone Tree, Colorado. Additionally he led the company to develop its fast-casual concept, Carve Barbecue. Prior to joining SCRG, Mr. Roth worked in investment banking at Laidlaw and Company, Ltd. in New York City where he worked alongside senior investment bankers in helping clients gain access to capital through the public markets. He received a Bachelor of Science degree in Business Finance and Economics from Liberty University in Lynchburg, Virginia. Leadership  Team   19 Heather Atkinson | Treasurer, Secretary and CFO Heather Atkinson is the Chief Financial Officer, Secretary and Treasurer of SCRG. Prior to her role with SCRG, Ms. Atkinson was the controller of Accredited Members Acquisition Corporation and subsidiaries and its predecessor, Accredited Members Holding Corporation. Ms. Atkinson has over 17 years of accounting, finance and financial reporting experience in both public and private companies, including consolidations, shareholder relations, SEC reporting, internal and external financial statement reporting, budgeting, cash forecasting, mergers and acquisitions, restructuring and international accounting while working closely with the outside audit and legal firms. She is a licensed CPA and holds a Bachelor of Science degree in Accounting from Evangel University. Shawn Owen | COO Shawn Owen is the Chief Operating Officer for SCRG. With over 19 years of experience in restaurant operations and management, most recently as the General Manager at Southern Hospitality Denver, Mr. Owen brings an entrepreneurial spirit, dynamic leadership, team building, extensive culinary knowledge, and problem solving skills to the SCRG team. Prior to working with SCRG and Southern Hospitality, Mr. Owen worked in management at Walnut Brewery, New Berlin Ale House, StoneFire Pizza Company, and Dave and Buster's. Gary Tedder | Co-Founder and Sr. Vice President of Business Development Gary Tedder is Sr. Vice President of Business Development and a Co-Founder of SCRG. Prior to SCRG, Mr. Tedder had devoted substantially all of his time and expertise to Smokin Concepts Development Corporation, occupying the roles of President and Director. He previously served as Sr. Vice President of Business Development for Accredited Members, Inc. Prior to his five years of service with Accredited Members, Inc., Mr. Tedder was a self-employed consultant for numerous business initiatives. Mr. Tedder has over 35 years of experience as an entrepreneur and business development director and creative advisor for various companies, from real estate to the entertainment industry. Lexie Rayburn | Marketing Manager Lexie Rayburn is the Marketing Manager for SCRG. Her role consists of creating and managing marketing materials and objectives. Prior to working with SCRG, she assisted a creative marketing and public relations agency with their expansion into the Denver market. There she was the head of Denver business development and worked on marketing creatives on a per client basis. Ms. Rayburn holds a Bachelor’s degree in Print Journalism from the Walter Cronkite School of Journalism and Mass Communication and a Bachelor’s degree in Environmental Sustainability from the Global Institute of Sustainability at Arizona State University.
Corporate  Information   20 PUBLIC  COMPANY  INFORMATION   Stock Symbol: RIBS Exchange: OTC:QB Cusip: 84264D106 Shares Outstanding: 56,425,000 LEGAL   Burns, Figa & Will, P.C. 6400 S Fiddlers Green Circle Greenwood Village, CO 80111 Phone 303.796.2626 | Fax 303.796.2777 www.bfw-law.com AUDITOR   Crowe GHP Horwath, P.C.  1801 California Street, Suite 2200 Denver, Colorado 80202 Phone 303.831.5000 www.crowehorwath.net   CORPORATE  ADDRESS   2 North Cascade Avenue, Suite 1400 Colorado Springs, Colorado 80903 INVESTOR  RELATIONS   Liolios Group 20371 Irvine Avenue, Suite A-100 Newport Beach, California 92660 Phone 949.574.3860 | Fax 949.574.3870 www.liolios.com TRANSFER  AGENT   Corporate Stock Transfer 3200 Cherry Creek Drive South , Suite 430 Denver, Colorado 80209 Phone 303.282.4800 | Fax 303.282.5800 www.corporatestock.com   ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved  
Principal  Shareholders  Table   INSIDER  SHAREHOLDERS   AS  OF     JUNE  30,  2015   SECURITY   PERCENTAGE  OF   COMMON  STOCK   OUTSTANDING¹   Mitchell  Roth,  CEO  &  Co-­‐Chairman   228,034   Series  A  Preferred  Stock   0.4%   Heather  Atkinson,  CFO   456,068   Common  Stock   0.8%   Shawn  Owen,  COO   23,302   Common  Stock   0.04%   Richard  Steward,  Director   1,590,692   Common  Stock   2.8%   Rob  Cohen,  Director   499,996   Common  Stock   0.9%   James  Fenlason,  Co-­‐Chairman  &  Director   333,333   Common  Stock   0.6%   Brent  Wood,  Director   66,666   Common  Stock   0.1%   Total  Insider  Holdings   3,198,091       5.7%   Total  Shares  Outstanding   56,515,652   100%   21 1)  Based  on  56,515,652  total  shares  outstanding  as  of  June  30,  2015,  including    4,884,859  Series  A  Preferred  and   51,630,793  Common     ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved  

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Southern Concepts Restaurant Group Growth

  • 2.
    Cautionary  Items  Regarding  Forward  Looking  Statements   The information in presentation contains forward-looking statements within the meaning of Section 27A of the Securities Act of 1933, as amended, and Section 21E of the Securities Exchange Act of 1934, as amended. These forward-looking statements involve risks and uncertainties, including statements regarding the company’s business strategy and expectations. Any statements contained herein that are not statements of historical facts may be deemed to be forward- looking statements. In some cases, forward-looking statements can be identified by terminology such as “may,” “will,” “should,” “expect,” “plan,” “intend,” “anticipate,” “believe,” “estimate,” “predict,” “potential,” or “continue,” the negative of such terms or other comparable terminology. Actual events or results may differ materially. The company disclaims any obligation to publicly update these statements, or disclose any difference between its actual results and those reflected in these statements. The information constitutes forward-looking statements within the meaning of the Private Securities Litigation Reform Act of 1995. 2 ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved  
  • 3.
    Southern  Concepts  –  Who  We  Are   3 ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved   Southern Concepts Restaurant Group, Inc. (OTCQB: RIBS) is a restaurant holding company, which currently owns and manages three full service barbecue restaurants, Southern Hospitality, in the Denver market and is preparing to launch a new fast casual barbecue concept, Carve Barbecue.
  • 4.
    Southern  Concepts  –  How  We  Got  Here   4 2008     Southern  Hospitality  opens  for   business  at  45th  and  9th  in  New   York  City       2011     Southern  Concepts  acquires  the   rights  to  franchise  Southern   Hospitality  naJonally       February  2013     First  franchise  locaJon  of   Southern  Hospitality  opens  for   business  in  downtown  Denver       January  2014     Southern  Concepts  opens  its   second  Southern  Hospitality   locaJon  in  Colorado  Springs       May  2015     Southern  Hospitality  Lone  Tree   opens,  marking  the  third  full   service  restaurant  to  be  opened   by  Southern  Concepts     October  2015     Southern  Concepts  will  open  its   first  locaJon  of  Carve  Barbecue   at  1000  S  Colorado  Blvd  in   Glendale,  Colorado     2016     Southern  Concepts  plans  on   opening  four  new  company-­‐ owned  stores  in  the  Denver   market  during  the  year     2017     During  2017,  the  company   plans  to  open  10  company-­‐ owned  Carve  locaJons  as  well   as  the  first  12  franchise  units     By the end of 2017, the company plans to have 15 company owned Carve Barbecue locations opened as well as 12 franchise locations throughout Colorado, Arizona and California in addition to the three full service Southern Hospitality restaurants opened currently. ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved  
  • 5.
    The  Emergence  of  Fast  Casual   ¢  During 2014 Americans spent more than $21 billion at fast casual restaurants.1 ¢  February 2014: “Overall, restaurant customers are trading down, foregoing some of their visits to full-service places while increasing the number of visits made to fast-casual restaurants,” said Bonnie Riggs, NPD restaurant industry analyst. “But it’s clear fast casual is also stealing share from traditional QSRs and midscale concepts, too.” ¢  In December of 2014, restaurant sales surpassed grocery sales in America for the first time ever, led by Millennial consumers.2 ¢  The fast casual market is currently estimated to be $34.5 billion and is expected to grow by 10% during 2015. ¢  Focusing on quality, freshness, efficiency, transparency, and sustainability fast casual delivers value to the modern consumer where other industry segments fail.3 1)Source: Euromonitor – February 2015 2)Source: Technomic, an industry research firm – 2015 3)Source: NPD Group - an market research firm - 2015 5 0 100 200 300 400 500 600 00 01 02 03 04 05 06 07 08 09 10 11 12 13 14 Sales  Growth  Since  1999   Fast Casual Food Fast Food ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved  
  • 6.
    Industry  Feedback  &  Challenges     1)Source:  NaJonal  Restaurant  AssociaJon   2)  Source:  NPD  Group  -­‐    Market  Research  Firm  -­‐  2015   6 ¢  "What consumers are looking for is the best value proposition," said Bonnie Riggs, an industry analyst with NPD Group. "And value doesn't mean the cheapest price.” ¢  NPD Group estimates that fast casual will grow in the double digits through 2022, while rest of the restaurant industry will eek out growth rates of around half a percentage point. ¢  42% of on-premises diners say they are somewhat loyal to a particular restaurant or chain, 34 percent say they are loyal, and 24 percent say they are not loyal at all. Converting them to loyal visits is an opportunity for restaurant operators, finds NPD 2. $42.8B $119.6B $239.3B $379.0B $586.7B $709.2B 0 100 200 300 400 500 600 700 800 1970 1980 1990 2000 2010 2015 Restaurant  Industry  Sales1   Projected   “The  message  for  restaurant  operators  is  that  on-­‐premises   consumers  are  happier  and  more  profitable  consumers,”  says   Bonnie  Riggs.  “Treat  them  right  with  good  tas<ng  food  and   the  best  service  and  a  return  visit  is  likely.”  
  • 7.
    Why  Investors  Are  Obsessed  With  Fast  Casual   ¢  Fast Casual is an emerging industry segment, with lots of blue ocean ¢  Consumers have voted for fast casual with their dollar ¢  Cash on cash returns are powering rapid growth ¢  Opportunity associated with the changing of the guard industry-wide ¢  McDonald’s closed 350 stores in the first quarter of 2015 with 700 targeted by year end due to poor traffic 7 Sales $1,800,000 Unit Level EBITDA $360,000 Development Expense $700,000 Cash on Cash Return 51% ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved   7
  • 8.
    Introducing:   8 ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved   8
  • 9.
    Carve  Barbecue  Today   9 ¢  First Carve Barbecue fast casual location to open this October 2015 in Glendale, Colorado ¢  2,500 sq.ft. relaxed, contemporary dining experience featuring the finest quality, all-natural meats and scratch sides ¢  Continuous innovation has created a menu that will reflect barbecue influences from around the country: “Barbecue Without Boundaries” ¢  Carve's meats are all natural and smoked for up to 12 hours before they are carved to order ¢  Menu includes: ¢  Hand-carved: pork, chicken, brisket, ribs and prime rib ~ Creekstone Farms ¢  All-natural, wood-smoked meats ¢  Scratch barbecue sides with a modern influence ¢  Fresh sides sourced from local farms ¢  Craft brews and local wines ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved  
  • 10.
    Carve  Barbecue  Menu   ¢  Menu includes the highest quality, all-natural proteins & produce, key vendors include: ¢  Creekstone Farms ¢  USDA-certified by the Agriculture Marketing Service (AMS) and supplies many of the nation’s top grocers and restaurants with quality Black Angus Beef products and Duroc pork. ¢  Boulder Natural & Redbird Farms ¢  The highest quality, most consistent poultry suppliers in the country. Both Redbird and Boulder Natural maintain industry leading ranching practices and are chosen by many fine dining restaurants for chicken. ¢  Craft Brews and Maine Root Soda ¢  Carve will serve Maine Root soda in each of its locations, along with a variety of local beers, such as 90 Schilling in Colorado. 10 ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved  
  • 11.
    Carve  Barbecue  Unit  Level  Economics   *Other Operating Expenses is inclusive of all store level expenses with the exception of Cost of Goods Sold, Labor Expense, and Occupancy Expense, to include taxes and licensing fees. 11 Sales $1,800,000 100% Cost of Goods Sold $606,600 34% Gross Profit $1,193,400 66% Labor Expense $410,000 23% Operating Expenses $310,000 17% Occupancy Expense $111,500 6% EBITDA $361,900 20% ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved  
  • 12.
    Carve  Barbecue  Growth   12 ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved  
  • 13.
    Carve  Barbecue  Pro  Forma  Model   13 Consolidated EOY Run Rate ’15 / ‘16 Revenue EBITDA 2015 Southern Hospitality Denver 2,900,000 340,000 Southern Hospitality Colorado Springs 2,800,000 70,000 Southern Hospitality Lone Tree 3,000,000 471,000 Carve Glendale 1,800,000 360,000 EOY 2015 Run Rate 10,500,000 1,241,000 2016 Carve #2 1,800,000 360,000 Carve #3 1,800,000 360,000 Carve #4 1,800,000 360,000 Carve #5 1,800,000 360,000 EOY 2016 Run Rate 17,700,000 2,681,000 ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved  
  • 14.
    Multi-­‐Faceted  Growth  Strategy   14 ¢  Build   Upon   Strong   Base: SCRG has established a strong operational foundation with growing customer demand ¢  Stay   CommiFed   to   Quality   &   InnovaKon: We have the proven ability to consistently produce and deliver quality barbecue across our three full service restaurants ¢  Pivot   Business   Model   to   Fast   Casual   Barbecue: New 2,500 sf fast casual restaurant is designed to provide increased capacity as well as deliver better economies of scale ¢  Team   Up   with   Professional   Franchise   Operators: Utilize proven franchise operators, with a track record of success in fast casual, to develop new markets around the country for an increased growth trajectory and first mover advantage ¢  Rollout  Regional  Expansion: Prove fast casual model in local metro Denver market, then rollout to similar markets in Phoenix, San Diego & Orange County ¢  Leverage   Public   Company   Advantage: Financial markets can provide attractive access to capital and support long-term growth initiatives, including strategic acquisitions   H.H.C. TO GO & SUPPLIES PAY P.O.S. HOT FOOD WELL COLD FOOD PAN HOT FOOD WELL CHOPPING BLOCKS CONTAINERS HEATED HOLDING CABINETS BELOWHAND SINK SODA RACK WALK-IN COOLER BUTCHER PREP TABLE w/HAND SINK VIEWING WINDOW SMOKER EXISTING HOOD EXISTING GRIDDLE EXISTING CHEESEMELTER 6-BURNER HOT PLATE CHAR-BROILER WORK TOP FREEZER FRY CRISPERS FRYER EXISTING HAND SINK EXISTING FIRE PROTECTION SYSTEM EXISTING PREP TABLE EXISTING MOP SINK EXISTING WAREWASHER EXISTING 3-COMP. SINK EXISTING REACH-IN REFRIGERATOR OFFICE MECHANICAL EXISTING WALK-IN COOLER EXISTING WALK-IN FREEZER CO2 SODA/ICE DISPENSER TEA BREWER CONDIMENTS/ UTENSILS TRASH WORK TABLE BELOW SMOKER DOORS GLASS DOOR U/C REFRIGERATOR BBQ CHIP DISPLAY NEW REFRIGERATED EQUIPMENT STAND HEATED HOLDING CABINET LETTUCE DRAWERS EQUIPMENT PLAN SCALE: 1/4" = 1'-0" W.WESTEQUIPMENT2/6/201511:29AM;PLOTTEDBY:CRAIGROBERTSON ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved  
  • 15.
    Key  Takeaways   ¢ Southern Concepts is an award-winning full service barbecue restaurant group moving into the high growth fast casual market ¢  Carve Barbecue will allow the company to realize exponential growth through both company owned stores as well as franchise locations ¢  Company owned units will generate a cash on cash return of more than 50% ¢  Access to “Class A” retail real estate will be more available to Carve than other competitors, because Carve is a first mover it the barbecue category and is not excluded like many others ¢  Carve will launch in October 2015 in the Mecca of fast casual restaurants, Denver, Colorado, where the concept will be refined for national and international growth. ¢  During 2016 the company will expand Carve corporate stores and will begin franchising the concept to multi-unit operators during 2017 and 2018. 15 ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved  
  • 16.
    Revenue  &  New  Stores   Key  Stats  (OTCQB:  RIBS)   16 Stock  Price  (9/2/15)   $0.27   52  Week  High-­‐Low     $0.45-­‐$0.15   Avg.  Daily  Vol.  (3  mo.)   10,200   Shares  Outstanding   53.0M   Float  (est.)   36.6M   Insider  Holdings   ~28%   InsJtuJonal  Holdings     ~3%   Market  Cap   $14.3M   Enterprise  Value   $18.6M   Date  Founded   2008   Employee  Count   13   Data  sources:  Yahoo!  Finance,  S&P  Capital  IQ,   company  esJmates     (`m)  =  trailing  12  months  at  June  30,  2015       (mrq)  =  most  recent  quarter  at  June  30,  2015   Total  Revenue  (Fm)¹     $5.5M   Net  Income  (`m)¹   ($3.3M)   EPS  (`m)¹   ($0.07)   EV/Revenue   3.4x   Cash  &  Equiv.  (mrq)   $0.4M   Total  Assets  (mrq)   $4.9M   Total  Debt  (mrq)   $2.3M   Total  LiabiliJes  (mrq)   $3.0M   Total  Equity   $1.7M   $2.1   $5.1   $9.8   $17.0   1   2   5   10   0 2 4 6 8 10 12 2013   2014   2015T   2016T   Revenue   Restaurant  Openings   Actual  &  Targets   ($  Millions)   Fiscal  year  ending  Dec.  31   ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved  
  • 17.
    Contact  Us   17 ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved   Company  Contacts   Mitchell  Roth   Co-Chairman & CEO 2 North Cascade Avenue, Suite 1400 Colorado Springs, CO 80903 (719) 265-5821 / mroth@southernconcepts.com www.southernconcepts.com   Investor  Relations   Chris  Tyson   Managing Director Liolios Group, Inc. (949) 574-3860 / RIBS@liolios.com  
  • 18.
    Appendix   18 ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved  
  • 19.
    Mitchell Roth |Co-Chairman, President and CEO Mitchell Roth is the Co-Chairman, President and CEO of SCRG. Mr. Roth joined the company in 2013 and became the CEO in June 2014. During his tenure as CEO, the company opened its third location of Southern Hospitality, located in Lone Tree, Colorado. Additionally he led the company to develop its fast-casual concept, Carve Barbecue. Prior to joining SCRG, Mr. Roth worked in investment banking at Laidlaw and Company, Ltd. in New York City where he worked alongside senior investment bankers in helping clients gain access to capital through the public markets. He received a Bachelor of Science degree in Business Finance and Economics from Liberty University in Lynchburg, Virginia. Leadership  Team   19 Heather Atkinson | Treasurer, Secretary and CFO Heather Atkinson is the Chief Financial Officer, Secretary and Treasurer of SCRG. Prior to her role with SCRG, Ms. Atkinson was the controller of Accredited Members Acquisition Corporation and subsidiaries and its predecessor, Accredited Members Holding Corporation. Ms. Atkinson has over 17 years of accounting, finance and financial reporting experience in both public and private companies, including consolidations, shareholder relations, SEC reporting, internal and external financial statement reporting, budgeting, cash forecasting, mergers and acquisitions, restructuring and international accounting while working closely with the outside audit and legal firms. She is a licensed CPA and holds a Bachelor of Science degree in Accounting from Evangel University. Shawn Owen | COO Shawn Owen is the Chief Operating Officer for SCRG. With over 19 years of experience in restaurant operations and management, most recently as the General Manager at Southern Hospitality Denver, Mr. Owen brings an entrepreneurial spirit, dynamic leadership, team building, extensive culinary knowledge, and problem solving skills to the SCRG team. Prior to working with SCRG and Southern Hospitality, Mr. Owen worked in management at Walnut Brewery, New Berlin Ale House, StoneFire Pizza Company, and Dave and Buster's. Gary Tedder | Co-Founder and Sr. Vice President of Business Development Gary Tedder is Sr. Vice President of Business Development and a Co-Founder of SCRG. Prior to SCRG, Mr. Tedder had devoted substantially all of his time and expertise to Smokin Concepts Development Corporation, occupying the roles of President and Director. He previously served as Sr. Vice President of Business Development for Accredited Members, Inc. Prior to his five years of service with Accredited Members, Inc., Mr. Tedder was a self-employed consultant for numerous business initiatives. Mr. Tedder has over 35 years of experience as an entrepreneur and business development director and creative advisor for various companies, from real estate to the entertainment industry. Lexie Rayburn | Marketing Manager Lexie Rayburn is the Marketing Manager for SCRG. Her role consists of creating and managing marketing materials and objectives. Prior to working with SCRG, she assisted a creative marketing and public relations agency with their expansion into the Denver market. There she was the head of Denver business development and worked on marketing creatives on a per client basis. Ms. Rayburn holds a Bachelor’s degree in Print Journalism from the Walter Cronkite School of Journalism and Mass Communication and a Bachelor’s degree in Environmental Sustainability from the Global Institute of Sustainability at Arizona State University.
  • 20.
    Corporate  Information   20 PUBLIC  COMPANY  INFORMATION   Stock Symbol: RIBS Exchange: OTC:QB Cusip: 84264D106 Shares Outstanding: 56,425,000 LEGAL   Burns, Figa & Will, P.C. 6400 S Fiddlers Green Circle Greenwood Village, CO 80111 Phone 303.796.2626 | Fax 303.796.2777 www.bfw-law.com AUDITOR   Crowe GHP Horwath, P.C.  1801 California Street, Suite 2200 Denver, Colorado 80202 Phone 303.831.5000 www.crowehorwath.net   CORPORATE  ADDRESS   2 North Cascade Avenue, Suite 1400 Colorado Springs, Colorado 80903 INVESTOR  RELATIONS   Liolios Group 20371 Irvine Avenue, Suite A-100 Newport Beach, California 92660 Phone 949.574.3860 | Fax 949.574.3870 www.liolios.com TRANSFER  AGENT   Corporate Stock Transfer 3200 Cherry Creek Drive South , Suite 430 Denver, Colorado 80209 Phone 303.282.4800 | Fax 303.282.5800 www.corporatestock.com   ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved  
  • 21.
    Principal  Shareholders  Table   INSIDER  SHAREHOLDERS   AS  OF     JUNE  30,  2015   SECURITY   PERCENTAGE  OF   COMMON  STOCK   OUTSTANDING¹   Mitchell  Roth,  CEO  &  Co-­‐Chairman   228,034   Series  A  Preferred  Stock   0.4%   Heather  Atkinson,  CFO   456,068   Common  Stock   0.8%   Shawn  Owen,  COO   23,302   Common  Stock   0.04%   Richard  Steward,  Director   1,590,692   Common  Stock   2.8%   Rob  Cohen,  Director   499,996   Common  Stock   0.9%   James  Fenlason,  Co-­‐Chairman  &  Director   333,333   Common  Stock   0.6%   Brent  Wood,  Director   66,666   Common  Stock   0.1%   Total  Insider  Holdings   3,198,091       5.7%   Total  Shares  Outstanding   56,515,652   100%   21 1)  Based  on  56,515,652  total  shares  outstanding  as  of  June  30,  2015,  including    4,884,859  Series  A  Preferred  and   51,630,793  Common     ©2015  Southern  Concepts  Restaurant  Group,  Inc.  All  Rights  Reserved