There is no questioning the popularity of pizza

BRAND PRESENTATION
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A franchise brand and restaurant management company developed
by franchisees with over 60 years of industry experience
Herminio Llevat
Chief Executive
Officer
Niv Carmi
Chief Financial
Officer
Andres DeLeon
Director of
Operations and
Training
Bartolome Tapia
Executive Chef
Mr. Llevat began his career as Chairman and President of Harvard Student Agencies, the oldest and largest
student run corporation in the United States, while still a student at Harvard College. He deferred his
admission to Harvard Business School to join the Brand Management Program at Procter & Gamble. Mr.
Llevat entered the restaurant and real estate development business in 1998 with the purchase of 5
underperforming Taco Bell restaurants. Between 1998 and 2007, Mr. Llevat and his partners acquired and
developed over 75 locations across the country for various restaurant concepts, including Taco Bell, Arby’s,
Baja Fresh and Starbucks. Mr. Llevat holds a BA in Economics from Harvard College and an MBA from
Harvard Business School.
.
Mr. Carmi is an experienced executive with a solid business background. He was an international
management consultant at Booz Allen Hamilton in Latin America for 9 years with experience in finance and
marketing in consumer oriented companies. Mr. Carmi has been involved with the group before the
acquisition of Flippin’ Pizza and in addition to his role as Chief Financial Officer, he has been closely involved
in the development of the marketing initiatives of the brand. Mr. Carmi holds a BS in Mechanical and
Industrial Engineering from ITESM (Mexico City) where he graduated first in class and an MBA from the
Kellogg School of Management (Northwestern University).
Mr. DeLeon has been with Flippin’ Pizza for almost 10 years. He has been in every position at the restaurant,
starting from delivery and earning his way up by consistently exceeding expectations, achieving general
manager, district manager and most recently the role of Director of Operations and Training. Mr. DeLeon was
an integral part store openings such as Dubai in the Middle East, San Marcos and Irvine in CA and Miami FL,
amongst others.
Mr. Tapia started his career in the restaurant industry back in 1991. He has a passion for Italian food and has
worked at restaurants in New York, Miami and San Diego with increasing responsibility covering all kitchen
operations. Mr. Tapia’s experience includes restaurants such as Sammy’s Woodfired Pizza, Executive Chef
at La Valencia Hotel in La Jolla as well as The Oak Room at Pala Casino. Most recently, Mr. Tapia was a
chef at the Vida Restaurant at Miami’s Fontainebleau Hotel and Executive Chef at La Gazetta – Modern
Italian Food in Miami.
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There is no questioning the popularity of pizza
One of the most popular food choices
• #1 dinner choice across the USA
• 93% of Americans eat pizza at least once per month
• Kids ages 3 to 11 prefer pizza over all other food groups for lunch
and dinner
• Each person in America eats about 46 pizza slices a year; that
results in 350 slices of pizza consumed per second
• 41% of consumers now eat pizza at least once a week, compared
to just 26% who reported doing so in 2010!
A new emerging segment: fast casual pizza
• Fast casual, better pizza is right now considered to be among the top 10
trends in the fast casual segment overall, across all food categories
• An article published in Forbes on April 2013, points out specific evidence that
this new segment is booming
• Investors are buying in - 900-unit chain Buffalo Wild Wings bought a stake
in a fast casual pizza concept in March 2013
• Savvy ‘Shark Tank’ investor Mark Cuban bought into one of these
emerging concepts as well
• Seasoned restaurant executives are involved in many of these startups
• The whole industry is noticing too - the National Restaurant Association
formed a Pizza Industry Council to help better serve the growing numbers of
pizza operators
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So why Flippin’ Pizza?
It starts with the dough. Made fresh daily, with no oil, no sugar, no highfructose corn syrup. Then one of our old-school pie makers hand stretches
and hand tosses the dough to create a crust that’s authentic, thin and airy.
Add our signature sauce, whole milk mozzarella and fresh, all-natural
toppings and you’re in pie heaven. Well, not quite…we still need to bake
the pie to perfection. Unlike the big pizza chains that mass produce their
pies through conveyor belt, assembly line ovens, our pies are baked in
brick ovens to create a crispy, slightly darker crust that you’re going to
love…now you’re in pie heaven!
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The result?…award winning pies
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…healthier pizza
VERSUS OTHER PIZZA
Calories by slice*
Other brands have
up to 47% more
calories per slice!
Carbs by slice*
VERSUS OTHER FAST CASUAL CONCEPTS
Total Calories
Total Fat (g)
Other brands
have up to 43%
more grams of
carbohydrates
per slice!
2 slices
(cheese +
pepp)
Turkey
Sandwich
Chicken
Burrito
* We standardized the different products to a cheese slice of the same size for comparison purposes only (2010)
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2 slices
(cheese +
pepp)
Turkey
Sandwich
Chicken
Burrito
… and recognition as the official Pizza of the Washington Nationals
Baseball and the D.C United Soccer teams!
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All served in a fast casual, family friendly environment with an open
kitchen to showcase the preparation of our hand-tossed pies
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Our menu helps us focus on doing fewer things better
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We seek deep involvement in our communities with 50% fundraiser
programs and truck events
“In the past twelve
months
I have given back over
$90,000 to local
community
organizations”
Brett Silver
Flippin’ Pizza Franchisee
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We offer a solid value proposition to our franchise partners…
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ATTRACTIVE
UNIT LEVEL ECONOMICS
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MULTIPLE SOURCES
OF REVENUE
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A FRANCHISOR RUN BY
FORMER FRANCHISEES
(Taco Bell, Arby’s
Baja Fresh)
•
•
•
•
Strong lunch and dinner day parts
Low build-out costs
Low breakeven
High sales / investment ratio
•
Additional revenue and profit stream through
the use of Flippin’ Pizza trucks
•
No cooking on the truck. The pies are
prepared commissary style at the store
•
First-hand understanding of franchise
partners’ needs and concerns
•
Systems and support for profitable and
successful growth
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…and as a result we currently have 19 stores open and 130
committed, while gaining more momentum both domestically and
internationally
California
100 stores committed
Washington DC
Metropolitan area
8 stores open + 3
more committed
San Diego
5 stores open;
recently signed 5 store
development deal
Orange County
Opened first store in
August 2013 in Mission
Viejo and Irvine in
August 2014
LA County
5 store development deal
Mexico City
1st store open;
currently in
conversations
for Master
Franchise
agreement
Miami, FL
Opened first store
in September 2014
In conversation
South America
In conversations
with potential
franchisees for the
Brazilian market
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Middle East
25 stores
committed in the
region. First 4
opening in 2013 in
Dubai and Saudi
Arabia
THANK YOU
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