BBQ Bacon Cheeseburger Traditional Wings

beefobradys.com

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Dubliner

Chicken Tacos

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In 1985, Jim Mellody dreamed up the idea of a neighborhood pub where friends and families could gather to enjoy good food and sports in a fun, comfortable atmosphere. Together, with his wife

Jeanette, they embellished the Brady family name and created the now-famous Beef 'O' Brady’s®. Their first restaurant opened in Brandon, Florida. The regulars quickly nicknamed it "Beef ’s®."

Inspired by a love of sports, Jim filled his restaurant with TVs and satellite dishes so patrons could enjoy watching a vast array of sporting events. He also covered the walls with authentic sports memorabilia he

had collected through the years. As a final touch, he made sure a traditional Irish Blessing graced every menu, bidding good fortune and happy times to all who visited.

As the Beef's® story grew, so too did the menu. It was important to Jim that guests have variety (like the award-winning wings available in 12 signature sauces) as well as signature favorites with an Irish twist (like Mashed Potatoes in Guinness Gravy).

Today, Beef 'O' Brady’s® is one of the fastest growing restaurants in the country. Some call it the "Luck of the Irish." Jim would call it a darn good dream that took a lot of hard work.

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James Walker Chief Development Officer5510 West LaSalle Steet, Suite 200, Tampa, FL 33607Office: (813) 226-2333 x224 Fax: (813) 200-3305 E-mail: jwalker@beefobradys.com

Bill Uradnik Franchise Sales & Real Estate Manager5510 West LaSalle Steet, Suite 200, Tampa, FL 33607Office: (813) 226-2333 x211 Fax: (813) 200-3305 E-mail: billu@beefobradys.com

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TRADITIONAL•Building Area: 3,200 to 3,600 square feet•Patio: Preferred

VENUES•High-End, High-Frequency Specialty Retail Centers, •Retail Centers, Entertainment Centers (Movie Theaters, Amusement Parks, Museums), •Office Buildings, High-Density Residential

SITE GUIDELINES•High-visibility, In-line, End-cap, Class A locations•Standard In-line development models•Grocery store or power center anchored shopping centers•Food courts•40’ frontage minimum•Adequate parking with direct access to building entrance•Two exclusive “take-out“ parking spaces in front of restaurant•Ability to incorporate patios, awnings and umbrellas adjacent to the space preferred•Ideal visibility is 500’ from 2 directions

DEAL TYPES•10-year lease with 2 to 3, 5-year options or Purchase

PREFERRED DEMOGRAPHICS (Within a 3 mile radius except where noted)•Residential Population (3 mile): 35,000•Daytime (Workplace) Population (1 mile): 10,000 •Median Household Income: $50,000 •Daily Traffic Counts: 20,000 Vehicles Daily Minimum•Average Age: 35•Household Size: 2.2+

UTILITY GUIDELINES•HVAC: 1-ton per 125 sq. ft. of gross floor area•Electrical: 600 Amps – 120/208V – 3 Phase – 4 Wire•Water: 1.5” domestic service supplied to leased space•Sanitary Sewer: 4” connection minimum•Natural Gas: 1.5” - 2“ connection, medium pressure, supplied to leased space•Telephone: 2” conduit with pull-rope supplied to leased space, 25-pair cable minimum•Grease Interceptor: 750 gallon, 4” waste, or as required per local codes

FRANCHISE INFORMATION•Minimum Financial Requirements: Net Worth: $250,000 per restaurant•Liquid Assets: $125,000 per restaurant•Experience: No Previous franchise or restaurant experience necessary•Multi-Unit agreements available•Franchise Fee*: $35,000 ($17,500 Initial, and $17,500 at lease signing.)•International Franchise Fee: $40,000•Total Estimated Investment**: $164,500-$662,500•Royalty Fee: 4% of gross sales•Marketing Fund Contribution: 1.5%•Franchise Agreement: 10 years•Franchise Training: 8 weeks

*Per unit developed. **Does not include real estate, based on square footage

©2010 Beef ‘O’Brady’s. All Rights Reserved. This is not an offer to sell a franchise. An offer can only be made by prospectus. Information subject to change.