Management

Pizza House, Inc. with more than 20 years of experience between the key officers
understands the importance of a strong management team. Therefore the Company
has chosen to reassemble the same successful management structure that led to
The Luigis' profitable success. Day to day Operational management will be
conducted by Harry Smith and Jim O’Neil, as hands on managers covering all
three shifts, and a supporting advisory management team making up the
Company’s Board of Directors;
Kevin Gregory/ Corporate Attorney
James D. Madison/ CPA
Jonathan Sullivan/ Restaurant consultant.

Harry Smith CEO/President, ( See supporting documents section, resumes)

Mr. Smith brings to Pizza House, Inc. more than a lifetime of restaurant operating
experience. Harry’s father owned and operated several restaurants in Atlanta,
Georgia. From the age of 6, Harry worked after school and on weekends for his
father in every position necessary for running those restaurants. To pay for his
college he worked as an assistant manager in a 150 seat restaurant in Tallahassee,
Florida. After receiving his degree he went back to Atlanta and worked managing
his father’s restaurant. His responsibilities as manager of the restaurant included
purchasing and inventory control, scheduling, hiring and firing of personnel and
menu development. His hands now in control of day to day operations at his
father’s restaurant he concentrated on establishing a weekly advertising schedule
that boosted seat turnover. During his first year as manager, profits grew by 20%.
This trend continued until his father decided to sell the restaurant and retire in
1990. His parents retired in Miami and offered to help Harry start his own
restaurant if he would move their grandchildren to Miami.

Luigis' allowed Harry to develop menus with great signature dishes and built a
huge following in Miami. In 1993 he hired Mr. Jim O’Neil as a manager for Jim

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O’Neil proved to be a great asset to the Diner, and his skills in inventory control
and purchasing led to even higher profits in 1994. Harry and Jim became very
good friends and in their exchange of ideas they began to lay down this plan for
the Pizza House.

Jim O’Neil, Vice President, (See supporting documents section, resumes)

Mr. O’Neil also brings to Pizza House, Inc. 10 years of restaurant experience
from the back of the house to the top of the house. Born and raised in Glenbrook,
Illinois he started his career as a Sous Chef at the 400 seat full service Myron and
Phil’s Great Steaks and Seafood in Northbrook from 1973 -1974. . From 1974 to
1976 he worked as Executive Chef for P.R.’S Unlimited in Highland Park, Illinois,
a full service 275 seat restaurant and 80 seat lounge. As executive Chef he was
responsible for all Culinary duties, Soups, Sauces, Butchering, Purchasing of all
Foods, Menu Cost and Analysis, Payroll forecasting with 15 employees staffing,
Full Line Salad Bar, completely HOMEMADE items, Full Soup Bar with 4 daily
varieties, Banquet Menu Planning, Catering. Looking to move from the back of the
house to the front of the house in order to gain the experience that he knew he
would need in order to own and operate his own restaurant, Jim took a position
with The 94th AERO SQUADRON RESTAURANT in Palwaukee Airport,
Wheeling, IL. A full service 400 seat restaurant, 400 seat lounge, he was
responsible for a service staff of 60, all scheduling of dining room and hostess
department, AM and PM shifts with 7,500 plus meals weekly. He completed a bar
management program with scheduling of 35 bar staff, liquor purchasing, and
promotions.

Jim continued his education and trip to the top of the house from 1976 to 1983
becoming the USA Director of Operations for Climate De France Management
Company in Virginia. He was responsible for all facets of unit management
procedures, Food and Beverage Departments, all equipment purchasing, and
department design. He implemented sales department and staffing, P & L for
corporate budgets, single unit with general management, budgets, Accounting
Analysis, Advertising, and market development. In January of 1990, he became a
co-owner and operator of Fisherman’s Cove in West Los Angeles, California with
seating for 235 and lounge seating for 60. The Cove did exceptionally well under

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Mr. O_Neil’s management and in 1992 he sold his share for a substantial profit and
moved to Miami to be closer to his family. In May of 1993 he met Harry Smith
and took a position as General Manager of Luigis.

Responsibilities
In addition to the management of day to day operations both managers as
principals within the company will;
Oversee menu development, purchasing, portioning, pricing and inventory control
including approval of all financial obligations of the Company . They will plan,
develop, and establish customer service policies and objectives as well as plan and
establish through a written employees’ manual all employee related policies. It will
be their decision to hire and fire all employees of the Company. They will manage
working capital including inventory, cash and marketable securities, perform
financial forecasting including capital budgeting , cash flow analysis, pro forma
financial statements, and external financing requirements ,prepare financial
analysis of operations for guidance of management, including the preparation of
reports which outline company’s financial position in areas of income, expenses,
and earnings, based on past, present and future operations and they will direct
preparation of budgets and financial forecasts and arrange for audits of company’s
accounts.

Administrative Salaries (Officers)

Harry Smith $48,000.00 per year

Jim O’Neil $48,000.00 per year

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