Company Summary

The Design
Zara Restaurant & Lounge is unique to Midtown Atlanta. The restaurant features 3 venues in one (a concept called
‘Multi-Branding'): A Tapas Lounge, Cosmopolitan Bar, and Full Service Dining. This concept offers customers variety,
offering multiple dining and entertainment options within a single establishment. The spatial and menu divisions will
broaden our appeal and provide our customers with a different experience on each visit.

The atmosphere caters to a young but mature adult crowd. This is not a family dining establishment. Total space
requirements are 3,000 square feet. In total, the restaurant will provide seating for 110 patrons. Where possible,
consideration will be given to incorporate a dining patio. Zoning, parking, and accessibility issues will be reviewed as
key criteria. We will draw on our Advisory Board as part of the site selection and lease negotiation.

The Menu
Zara is focused on servicing Atlanta's growing demand for an ethnic eating experience. For lack of a better term we
are launching a ‘multi-ethnic' cuisine restaurant - a restaurant concept that responds to Atlanta's need for selection
and choice. Zara is a complimentary mingling of international cuisine on a single menu. The Midtown demographics
fit this concept perfectly.

The Management
Our management team has over 48 years combined experience in food, restaurant and hotel, business management,
finance, and marketing arenas.

Company Ownership
The restaurant will start out as an LLC corporation, owned by its founders, Zander Hunte and Peter Smith. Mr. Smith
will function as the General Manager and Executive Chef, and Mr. Hunte as Managing Partner.

Mr. Hunte and Mr. Smith have a long-standing professional relationship in the restaurant industry, stemming back
to Toronto, Canada. Mr. Smith is an accomplished restauranteur, having owned several full-service restaurants. He
currently owns Brassaii Restaurant (www.brassaii.com), and Bauhaus Bar and Nightclub. Mr. Smith is also an
international Restaurant Consultant for top organizations such as the Starwood Group, who own the hotel chains of
The Westin, Sheraton Hotels, Four Points, St. Regis, and W Hotels.

Mr. Hunte has a background in International Business Management, and is certified in Restaurant and Hotel
Management. Under the management of Zander Hunte, Myth Restaurant was a feature restaurant in Toronto, and
distinguished as a top 10 restaurant while under his management from 1992 - 1995.

Start-up Summary
We are currently negotiating a restaurant space of 3,000 sq. ft. in Midtown Atlanta, Georgia, and will open Zara in
October of this year.

Our start-up costs are mostly expensed equipment, furniture, painting, reconstruction, rent, start-up labor, liquor
license, and legal and consulting costs associated with opening our restaurant. At the start of business, $97,000 will
be allocated for business operations reserve. This is a solid start-up forecast based on our market analysis and our
knowledge and experience in the industry.

We will purchase the following $73,311 worth of current assets during start-up :

 Fixtures and Lighting: $32,250

 Bar Equipment: $26,183
 Sound and Televisions: $8,378
 Office Equipment (2 Computers, Fax, Printer, Safe): $6,500

Long-term Assets in the amount of $65,000 include all kitchen equipment.

We have budgeted for the services for a premier Restaurant Consultant familiar with the Atlanta Market. This is
especially key during the site selection and start-up stage. This company will have an integral role in validating the
final restaurant location and personnel selection, and participate on the Zara Advisory Board.

The two owners are personally committing $110,000 of capital, plus a $300,000 SBA 7(A) loan guaranty. In addition,
we have obtained a $130,000 grant from the city towards restoration of our historical building, as part of the city's
Midtown revitalization program, contingent upon locating in the proposed space. We are seeking $200,000 of equity
investment to fully fund Zara's startup costs.

Location & Operations

Restaurant Location
Midtown Atlanta is the location selected for the Zara concept. The outlook for the future of Atlanta's Midtown district is
exceptionally positive and the most progressive development area in the city. Developers are infusing over $50 billion
in Commercial, Residential, and Retail development. Zara's will benefit from Atlanta's desire to revamp the Midtown
district with a $130,000 renovation grant for restoring and renovating the 100 year old property we plan to lease.

The market has been carefully selected and tested for the necessary demographics and retail traffic necessary to
meet the goals laid down for profitability. The busy Midtown commercial/residential location has been chosen based
upon a successful demographic model and a traffic count of more than 33,000 cars daily.

Restaurant Design
Single-Level Design Concept: The total space requirement is 3,000 square feet. The restaurant will feature a
comfortable and open concept design. The central dining area will allocate 76 seats, the lounge 22 seats, and the
dining bar with 12 seats. In total, the restaurant will provide seating for 110 patrons. Where possible, consideration
will be given to incorporate a dining patio. Zoning, parking, and accessibility issues will be reviewed as part of this
analysis.

Optional Patio: During the busy summer months customers can also sit outside on our patio and we will offer a
special summer menu, featuring lighter fare, exotic drinks, as well as non-alcoholic offerings. The patio setting will be
a fun and casual atmosphere for the summer crowd.

Operating Criteria
The restaurant will be located in Midtown Atlanta. The restaurant will service lunch, dinner, and after-hours dining
during the week and weekends. The restaurant will operate during peak service time to take advantage of street
traffic, and after-hour patronage from the entertainment facilities in the area. Service will be available during the
following hours:

Lunch:   Monday to Saturday, 11 a.m. - 2:30 p.m.

Dinner:  Monday to Saturday, 5:30 p.m. - 12 midnight

Sundays - Market brunch takeout only.

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START-UP REQUIREMENTS
START-UP EXPENSES

PROJECT MANAGEMENT $0

Restaurant Consultant (4 months) $15,911

DESIGN $0

Architectural Design $2,195

Structural & Plumbing Design $1,368

Mechanical & Electrical Design $2,155

Graphic Design $1,185

Electrical & Structural Engineering Fees $2,592

Design Consultants (Kitchen, Interior & Dining) $9,119

Engineer & Architect Fees $7,040

CONSTRUCTION $0

Plumbing $33,244

HVAC (Air Return, Air Ducts, etc.) $19,250

Electrical $7,964
Disposal & Demolition $4,122

Structural Construction (4 Months General Labour) $52,099

Facade (Exterior Construction) $3,092

Plaster (Dry Wall) $2,061

Mill & Metal Work $8,244

Interior Finishes (2500 - 3000 sq. ft.) $14,538

Flooring $14,622

Fire Alarm System $3,092

Security & Phone System $4,615

EQUIPMENT $0

Liquor Control System - Lease $0

Stools, Chairs, Tables, Uniforms $38,025

POS (Point of Sale System) - Lease $0

Glassware, Flatware, Smallware (Bar & Lounge) $3,298

Glassware, Flatware, Smallware & Supplies (FOH) $8,298

Dishwasher, Ice & Glasswasher - Lease $0

Kitchen Equipment Freight Fees $2,389

FF&E Taxes (Taxes on Purchase) $7,988

OPERATIONAL $0

Capitalized Legal Fees (LLC, Investor Agreements) $7,080

Software: Restaurant/Inventory $5,500

Software: Cost Control $6,000

Impact, Tap & Permit Fees $3,115

Business License & Temp Certificate of Occ. $1,615

Liquor Licenses $4,615

Utilities, Disposal, Tax & Insurance $9,275

Security Deposits (Phone/Elec/Gas/Water) $6,250

Initial Lease Deposits $6,250

Bank & Loan Closing Costs $6,250

Web Site Construction $5,800

Initial Marketing, Training & PR $19,550

Research & Development $3,050

Start-Up Salary (Mngt & Chefs) $58,050

Recruiting (Staff) $14,550

Inspections $750

Initial Cleaning Services $1,000

Total Start-up Expenses $427,209

START-UP ASSETS

Cash Required $97,099

Start-up Inventory $27,500

Other Current Assets $73,311

Long-term Assets $65,000

Total Assets $262,910

Total Requirements $690,119

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START-UP FUNDING

Start-up Expenses to Fund $427,209

Start-up Assets to Fund $262,910

Total Funding Required $690,119

ASSETS

Non-cash Assets from Start-up $165,811

Cash Requirements from Start-up $97,099

Additional Cash Raised $49,881

Cash Balance on Starting Date $146,980

Total Assets $312,791

LIABILITIES AND CAPITAL

Liabilities

Current Borrowing $0
Long-term Liabilities $300,000

Accounts Payable (Outstanding Bills) $0

Other Current Liabilities (interest-free) $0

Total Liabilities $300,000

Capital

Planned Investment

Zander Hunte $60,000

Peter Smith $50,000

Investor 1 $40,000

Investor 2 $40,000

Investor 3 $40,000

Investor 4 $40,000

Investor 5 $40,000

Midtown Revitalization Grant $130,000

Additional Investment Requirement $0

Total Planned Investment $440,000

Loss at Start-up (Start-up Expenses) ($427,209)

Total Capital $12,791

Total Capital and Liabilities $312,791

Total Funding $740,000

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