iiiChef Master Territory OfferYou are invited to participate in the introduction of a very

innovative 7 function portable counter top cooking appliance ; plus a fresh global food service business.

The appliance is exclusively for chefs and culinary school grads to demo their skills and build a network of 300-400 local patrons prior to opening their full scale restaurant.

The platform for chefs is my Mini kiosk kitchen and iiiChef appliance offered as a turnkey package to 30-40 chefs in all major cities. Master agents in 400 metro areas around the world will coordinate. These 400 Metro territories are for exclusive sale now. The price:

$5000 fee to reserve any city for a 2 month market research and assessment period. Then $30,000 to $300,000 for a Metro territory. 5% royalty on gross sales thereafter.

Set your own business path Designer: Denis Braun

Zug Switzerland. denisbraun@hotmail.com

I have designed a new 7 function counter-top appliance to showcase new food products and new meat, poultry, fish, and vegetarian dishes for groups of 15 to 100 people. I want to set up 6000 chefs in 400 large Metro cities around the world with their own small turnkey food kiosk business. The iiiChef kiosk is an ideal platform to advance their social and culinary network; demonstrate their entertainment skills and get a critical mass of 400-500 people needed to open their own full scale restaurant.

The iiiChef : can BBQ. Grill. Bake. Broil. Caramelize .Dehydrate

. And Rotisserie.

Available in 2 sizes and ideal to feed 15 to 100 people at a time.

E3 model (3 heating elements of 1500 or 2000 watts each) for small caterers, shops, and kitchens feeding 15 - 50 people at a time. The iiiChef is placed on a combo cooler / counter top / bar / and beverage dispenser; that nests into a round wood or glass table with 14 to 16 place settings.

E4 model (4 heating elements of 2000w each) is for businesses, kitchens and events that feed 50-100 people at one time. Twin iiiChef s are placed between several combo cooler / counter top / bar / dispensers; that each nest into round tables that serve 14 - 16 people each. There is a center pastry oven in the middle of each table and colorful KD interlocking bases.

The KioskGathering Table

A 1.8 or 2.4 meter diameter round glass or wood table resting on a colorful interlocking base equipped with a center pastry oven ,

A removable leaf allows the chef easy access to the center pastry oven and intimacy with the quests to be served and entertained.

USA and China Patents PendingPatent Abstract SIPO 201220143386.8

A portable countertop multi function appliance designed to showcase a variety of cooking methods that use: heat from the bottom up to BBQ and Grill; heat within an enclosure to Bake; a rotisserie to turn and slow cook; a perforated lid to allow heat to escape the lid enclosure and Caramelize; replace the top lid with fans, heat coils, and controls to Dehydrate; and Invert the Grill Box to now provide heat from the top down to Broil

A countertop appliance with innovations that include a mirror profile heat enclosure, a pre-load adjustable height rack system; cylinder handles that host rolls of foil to facilitate a fast manual clean of the grill box inter-changeable oven lids to caramelize and dehydrate foods; extendable legs in both directions up and down from the trunk shaft attached to the grill box to adjust the height of the appliance to suit the chef; and a series of spring steel straps that hang atop the enclosure side walls to support a removable rack guide system on the inside; and then counter balance with spice, wine, sauce, and utensil mesh racks on the outside. These quickly remove to allow easy fast and fully hygenic cleaning of the oven inside surfaces

The Grill Box in the appliance has 3 or 4 x 1500 or 2000 watt electric elements and controls plus inter changeable cast iron accessories to BBQ, skillet, fry, boil, pouch, steam, and make fish balls, crepes, pastries, and pancakes etc.

The Start. A complex Electric Grill

The Finish: An 8 Function Appliance

The Grill Box hosts cast iron accessories to make crepes, pasta, fish balls, pancakes,

pouched eggs. Pots and pans, allow the Chef to make soups,

chili, congee: or hot pot, grill, heat, fry, steam, and BBQ.

Cast Iron plates nest into the inner box in any combination.* 3 Fish ball plates* 3 Crepe plates*Full large Skillet*3 smaller grills*Grated BBQ*Korean dome BBQ*Egg poacher*Steamer*Noodle warmer*Hot pot*Soup pots*Omelets

Grill skills: Soup, crepes, noodles, hot pot

Accessories: skillet, BBQ, bun warmer, fish ball, steam pan,

Multi-shelf adjustable Rack System: 400mm x 600mm and 500mm x 800mm standard sizes.

Stainless steel or nickel / gold plated.

The rack rests on 4 sockets that are extensions of the 4 legs . Spaces between

the rack shelves and the enclosure wall add to heat circulation and even temperatures.

Aided by dual convection fans.

In our business model, racks are pre-loaded, shrink wrapped, and hooded by a coop commissary or a franchised supermarket chain;

before daily delivery to the Metro kiosks

Lids cover the heat enclosure. A solid lid with dual convection fans to seal the oven;

a perforated panel for caramelizing and dehydrating.

Tension hangers clip on and off the oven side walls for fast removal allowing the walls to be cleaned in minutes. Shelf guides on the inside; spices and condiments on the

outside. Stainless steel. Patent.

Exterior spice and wine racks are counter-balanced by rack guides on the interior of the oven using SS

metal straps.

Grill. Bake. Caramelize.At the same time.

Bold and colorful Chef hats, aprons, and table bases will be the hallmark of an iiiChef kiosk

An optional portable hoist sets the appliance at the exact height preference of the Chef.

Brackets affixed to the grill box hold cylindrical handles that conceal aluminum foil. The 28 micron foil feeds out of the cylinder; through a slot in the Grill wall; then glides under the heating elements; and out the opposite side to be discarded. Patent pending innovation.

Again, one handle houses 80 meters of heavy duty 20 micron aluminum foil that feeds into the grill box, slides under the electric elements; and out

the other side. Fast 10 second manual cleaning of the Grill Box bottom. The other handle holds cling wrap or parchment paper.

Dehydrate with dual circulating fans and low hear to dehydrate 10 -15 kg of fruit or nuts

over night

For the Broil function, the whole Grill Box (after the enclosure and lids are removed) is turned upside down and re-set onto the oven enclosure. Converts in 60 seconds. Patent

claim

Broiler operation. Grill Box inverts onto the oven enclosure profile. The Glass front panel remains off during Broiling.

Shelves slide into the side- wall guides that are counter balanced by exterior spice / wine holders.

Cleaning foil is not needed in this function. A drip pan collects residue and fat.

Caramelize onions, peppers, vegetables while Baking in the oven.

Energy efficient.

iiiChef Innovations. Patent pending.

I design and manufacture a multi 7 function portable countertop electric appliance. Grill, BBQ, bake, broil, rotisserie, caramelize, and dehydrate. Rapid conversion.

Large diameter cylindrical handles at each end conceal rolls of aluminum foil, cling, or parchment paper. Easy to maneuver.

Heavy foil threads through a slot in the side of the Grill box and slides below the elements and exits through an identical slot at the opposite end. Fast and easy cleaning. 10 seconds.

Tension hangers clip on and off the oven side-walls leaving an unobstructed SS surface for fast and hygienic cleaning.

An adjustable multi shelf rack system top or front loads into the heat enclosure and locks into sockets on the Grill apron. The sockets are an extension of each Grill box leg.

LED red lights around the convection fans signal that the elements and fans are ON.

 

Factory Assembly sequence

The iiiChef Market Niche1. Small household appliances are designed to feed 1-8 persons 3 times a day. Home or apartment use.

2. Large expensive commercial appliances can feed 1000-5000 persons 3 times a day. Hotels and restaurants.

3. The iiiChef feeds 15-100 persons 3 times a day. Patio pubs, food court kiosks, small restaurants and hotels, supermarkets, dormitories, office and factory kitchens, churches, delis, coffee and bake shops, fire halls, community centers, nursing homes, retirement homes, farmers markets, small caterers, festivals, conventions, trade shows, small celebrations.

Target Customers: Repeated

The iiiChef is a portable, electric, countertop, multi function, cooking appliance.

Very suitable for supermarket delis and in-store kitchens, coffee houses or bake shops; police stations, fire halls, office and factory kitchens, dormitories, military camps; churches, embassies, families that entertain frequently, fraternity houses, community centers, patio restaurants, food court kiosks, and small business for gatherings and functions to feed 15 to 50 people; A larger 4 element 4 control model can feed 50-100 people.

iiiChef Business Model

For Chef entrepreneurs and home-based caterers. We lease you the appliances and turnkey platform package. The

iiiChef appliances, gathering tables and interlocking bases, cooler / counter top, dispensers , bar, and ice trays, plate ware, glassware, cutlery , utensils, and linens. About $260 per month for 5 years. 1 year advance deposit ($3120).

You receive a business plan, bank loan application, customer leads, menus, and traditional recipes.

The centerpiece of your operation will be a commissary in an industrial park where food is purchased, delivered, stored, prepared, cut, cleaned, sliced, diced, trimmed, stuffed, marinated, spiced, shrink wrapped in racks, hooded, and delivered daily to each kiosk. Each chef owns a share of the commissary and spends 1 day in every 10 at the commissary monitoring the management and creating new dishes and menus.

At the kiosk, the chef only cooks / heats, serves, and entertains.Division of labor is key to the success.

Typical iiiChef kiosk Colorful base and table with a center pastry oven.

Removable leaf, cooler / counter top with a bar, dispensers and ice tray. iiiChef appliance, and an Internet /TV monitor.

Layout options Each table features 12 different place settings.

Twin and triple layouts to serve 28 to 40 patrons

Seated dining or bar stool casual.Tables and coolers are either 750mm or 1100mm high

Master Territory: A Metro AreaEach Metro partner organizes 20-100 chefs into cells of 10-20 kiosk operators to showcase their talents.

In large metro areas, chefs are organized into groups of 10-20 and collectively own all or part of

their regional commissary.The coop commissary buys, stores, cleans/cuts/trims, marinates, prepares, parboils ingredients, dishes, meats, poultry, fish; all into pre-loaded racks then shrink wrapped, hooded, and delivered daily to the kiosks. Manager and procurement specialists.

The iiiChefs garnish, spice, heat, cook serve, entertain and sell. Every 10 days they spend 1 full day at the commissary auditing; and preparing new menu items.

Typical Metro Operations Center located in a 600 m2 alcove in a light industrial park.

Functions. Space. Start up costs. Commissary 180m2

$120,000Showroom 60m2

50,000Warehouse racking 100m2

50,000Metro Office 50m2

30,000Assembly / repair shop 30m2

45,000Sleeping / rest 40m2

25,000Two delivery vehicles 40m2

40,000Test kitchen 30m2

20,000Total 600m2

$380,000

Partnership Investment Expenses1. Partnership advance royalty payment. $80 –

$300,0002. Typical Operations Center. $380,000.

Previous slide3. 30 iiiChef appliances and 20 Gathering

Table / cooler platforms. $80,000. Lease against advance royalty.

4. Delivery and business vehicles. $60,0005. Advertising and promotion. $70,000

Total investment is about $600,000 for a typical 2-5 million person Metro Area.

Investment OpportunityWe seek exculsive operating partners in 400 metro cities.

and seek 6000 chef entrepreneurs to open iiiChef kiosks in food courts and malls around the world.

This will be financed by local partner or angel investors who purchase a metro partner ship; operate the central commissary, manage the menu; guide the “Brand” policies; and recruit local chefs to own or operate the kiosks.

Chefs will receive a turnkey package at cost on a 5 year lease and pay 6% royalty of gross sales in monthly installments.

Designer. Denis Braun Zug SwitzerlandContact: denisbraun@hotmail.com

On Skype: denishugobraun