The iiiChef Entrepreneur You are invited to participate in the introduction of a

very innovative 8 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 400-500 local patrons prior to opening their own full scale restaurant.

The platform for chefs is my Gathering Table ensemble and iiiChef appliance that we offer as a turnkey package to 30-40 chefs in all major Metro cities. Master agents in 400 Metro areas around the world will coordinate and finance the operation.

The monthly lease for the package is $350 (12 month advance) plus 5% royalty on gross sales thereafter.

Set your own business path Designer: Denis Braun

Zug Switzerland. denisbraun@hotmail.com

I have designed a new 8 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 your social and culinary network; demonstrate your entertainment skills and get a critical mass of 400-500 people needed to open your own full scale restaurant.

The iiiChef : can BBQ. Grill. Bake. Broil. Caramelize .Dehydrate. Rotisserie. Steam and

Smoke

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 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, eggs, crepes, pastries, and pancakes etc.

The Start. A complex Electric Grill

The Finish: An 8 Function International Menu 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: Soups, crepes, noodles, chili, pasta, hot pot

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

The adjustable multi-shelf Rack System: 400mm x 600mm and 500mm x 800mm standard sizes. Stainless steel or nickel / gold plated. Spacers.

The rack rests on 4 sockets that are extensions of the 4 Grill Box legs . Spaces between the rack shelves and the oven walls add to heat

circulation and even temperatures. Dual convection fans produce even heat.

In our business model, racks are pre-loaded, shrink wrapped, and hooded in a commissary or at a franchised

supermarket chain; before daily delivery to the Metro kiosks. All dishes arrive ready to heat / cook and serve.

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

a perforated panel for caramelizing and dehydrating.

Tension hangers clip on and clip-off the oven side walls for fast removal allowing the

walls to be cleaned in minutes. Shelf guides on the inside; spice and wine racks on the

outside. Stainless steel. Patent.

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

Grill. Bake. Caramelize.All at the same time.

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

An optional portable hoist on casters sets the appliance at your exact height preference.

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

What can the iiiChef cook ?Eggs Benedict. Quiche, Omelettes, and crepes.Broiled, BBQ, pan fried, and baked meats, fish,and poultry,Baked, roasted, or mashed potato, yam, squash, and cassava.Caramelized onions, peppers, squash, vegetables.Filo pastry baked over beef roast, pork roast, or salmon slab. “Wellington” style.Pulled pork or beef; and vegetable gravy dipping sauce.Steamed or smoked fish, meat, and poultry.S’poze chicken Moshe style. Boil and then BBQ chicken parts.Missile baguettes stuffed with a sausage. Brat, Keilbasa, Chinese, Mexican.All casseroles. Lasagne, 8 grain rice / cuscusSteamed or boiled vegetables.Pizza, pasta, and noodles.Chili / bean soup. 10 varieties from the pasyrt oven.Dehydrated fruits, vegetables, meats, for garnish, snacks, or cracker toppingAll meats, poultry, or fish Either roasted, rotisserie, or baked. Cinnamon buns. Steam buns, heavy breads, Tapioca and rice puddings .Apple / cherry / blueberry pies.

The 24 Hour Money Machine

How this appliance makes profits 24 hours a day and why we guaranty a ROI under 45 days from installation. Here is a typical day for an iiiChef in a high-end shopping mall kiosk, fast food outlet, 5 star hotel lobby, airport or central train station.6am - 9:30am All day power breakfast. Eggs Benedict. Bread and muffins.9:30 - 11:am Morning Break Cimon buns, fish balls, crepes, soup, chili11am -2pm Lunch. Steak slices on baguette with caramelized peppers and onions. Baked potatoes, yams, or squash / maple syrup

Vegetarian lasagne.2pm - 4pm Afternoon Break. 30cm Sausage in bun. Pastry, pizza. Soup and chili4pm – 7pm Early meal. Wellington beef, pork, or salmon. Baked potato.

Casseroles. Broiled meat, fish, or poultry.7pm - 11pm Late sit down dinner. 5 course. 2 item menu that changes every 3-4 days.10:30 Daily birthday party for patrons, staff, or drop-ins.11:30 to 6AmDehydrate fruit and nuts for next day garnish.

The iii CHEF BRAND 1. The Equipment package: The 8 function appliance; Gathering Table, center pasty oven, removable leaf, and nesting cooler / dispenser. Modular design. Expandable in minutes.2. Beverages: CO2 fizz water, 1 % beer, hot pumpkin juice, coffee and tea 3. No smoking, No MSG, no cola, little salt and sugar, no deep fry oil woks.4. We accept payment in ANY currency. Excellent for locations in airports, convention centers, train stations, hotels, and tourist destinations. 5. Menu change several times a day6. Both bar height table 110cm and dining table height of 76cm..7. 24 hour Power Breakfast, 8. Identical and colourful chef hat and apron 9. Small choice of simple main menu items. Prix fixe. Little wasted food.10. Multi lingual chefs. 5 languages. 200 word cooking vocabulary from 10 choices. Training in foreign facial and language recognition. “My guest is probably from _______________ and is speaking __________ language to me.” 

Again, one handle houses heavy duty 28 micron aluminum foil that feeds into the grill box, slides under the electric elements; and out the other side. Fast 10 second manual cleaning. The other handle

holds lighter foil, cling wrap, or parchment paper.

Dehydrate with the dual circulating fans and low heat. Dehydrate 10 -15 kg of fruit or

nuts over night

For the Broil function, the whole Grill Box (after the oven enclosure and lids are

removed) is turned upside down and re-set onto the top of 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 handles at each end conceal rolls of aluminum foil, cling, or parchment paper. Makes the appliance 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.

A removable heat enclosure (oven) with identical profile top and bottom to nest into the U channel around the perimeter of the Grill Box.

 

Tension hangers clip on and off the oven side-walls leaving an unobstructed SS surface for fast and hygienic manual cleaning. The tension hangers support rack sliders in the interior; and spice racks on the exterior of the oven walls.

Dual fans on the oven lid that circule heat within the oven enclosure making it a convection oven.. Dual thermometers.

An adjustable multi shelf rack system that top or front loads into the heat enclosure and locks into sockets on the Grill Apron. The sockets are extensions of each Grill Box legs.

LED warning lights around the appliance

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.

iiiChef Market Niche1. Small household appliances can feed 1-10

persons 3 times a day.2. Large expensive commercial appliances

can feed 1000-5000 persons 3 times a day.3. The iiiChef can feed 15-50 persons 3 times

a day.

Target iiiChef Users1. Coffee houses or bake shops, fire halls, office

and factory kitchens, dormitories, military camps; churches, embassies,, fraternity houses, community centers, patio restaurants, hostels, food court kiosks, and small businesses that feed 15 to 60 people; A larger 4 element 4 control model can feed 60-100 people.

2. Supermarket in-store kitchens and deli.3. Convention and trade show centers, airports,

train and bus stations, and farmers markets, festivals and concerts.

4. Corporate office and catering companies.

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, a nesting cooler / counter top with a bar, dispensers, and ice tray. An iiiChef appliance, and an Internet /TV monitor for

patrons.

Table Ensemble with leaf removed

The iiiChef Gathering Table:Large round table, center pastry oven, removable leaf, nesting cooler, dispensers and bar, counter

top, accessory appliances, TV and Internet monitor, and wash basins.

Dual back-on back Gathering Tables for 20-30 guests. 2 parties.

Typical Asian 25m2 Street Shopfor conversion to an iiiChef kiosk

The double wall pastry oven of stainless steel insets into the center of the table

Top design dinner ware. Each table can feature 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 has our selected partner / agent / angel financier who will organize, install, and operate the commissary. 20-100 chef locations will be serviced from this commissary. Each day you will place your order on-line for next day delivery. Simple but effective division of labor.

A Typical Commissary PlanMetro Multi-function Commissary; A Basic Space Plan

Activity Space BudgetCommissary Equipment 180m2$120,000Showroom and culinary school 100m250,000Warehouse racking 100m250,000Metro admin office 50m2 30,000iiiChef Assembly and repair shop 30m2 45,000Sleeping / rest area 40m2 25,000Two delivery vehicles 20m2 40,000Test kitchen 30m2 20,000Total 600m2 $380,000 +- 20%

Metro Agency Agreements with skilled food service professionals and / or angel investors cost $500,000 to $800,000. These are your local bosses and coordinators. They are our policy enforcement arm.

 

In large metro areas, chefs will be organized into groups of 10-20 and might 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. Professional food managers, senior chefs, and procurement specialists.

The kiosk iiiChefs merely garnish, spice, heat, cook, serve, entertain and sell. Every 10 days they spend 1 full day at the commissary auditing or 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

Apply to be an iiiChefSee the directory to locate an iiiChef

entrepreneur application form or simply e-mail your resume. Must list:

1. You must have a Skype account for an on-line interview

2. You need a minimum of 1 year chef training. Grades.

3. Be well dressed and groomed with no visible tattoos.

4. No criminal record, DUI charges, possession charges.

5. Good story-teller and affable sales person6. Bi or tri-lingual is a real asset. 7. Bank account, insurance, and reference

letters.

This is a Confidential Doc.We seek chef entrepreneurs to open iiiChef kiosks in food courts around the world. If you are in culinary school, then share this with your colleagues and teachers. In fact, sell your first iiiCHEF to your own school !!!!Please keep this Power Point presentation confidential until our patent application is complete around April 2013

Thanks: Denis Braun, designer. Zug Switzerland

Contact: denisbraun@hotmail.com

On Skype: denishugobraun