I. Executive Summary
The opportunity is to become an equity partner in Culinary Holding Group LLC (CHG) for the rate of $1,000 per 1% equity. CHG is established as a holding company so that companies that generate revenue can be partitioned from each other and limit liability throughout the organization.

• Phase 1: Establish the holding company. This has been achieved and is a registered LLC in the state of Wyoming for the purpose of asset protection.

• Phase 2: Establish Dishtinct Ghost Kitchen LLC (DGC). This has yet to be achieved because at the current time members are being sought and equity capital is being raised to cover the operating expenses of DGC.

• Phase 3: Establish Dishtinct Catering LLC (DC). This has yet to be achieved. Once DGC is profitable investment in this service line will occur. The estimated time until DC is put into operations is about 8-12 months from the date DGC begins operations.

• Phase 4: Establish a fleet of food trucks based on the data gathered by DGC through the use of branded menus. The estimated time until the first food truck is put into operation is about 12-18 months from the date DGC begins operations.

A. Overview of business concept
The general concept is to offer upscale versions and versions of foods that aren't available to satisfy market gaps. Essentially, streamlined branded menus are to test versions of menus and menu concepts to identify the most likely brand to succeed in the first food truck, and subsequent trucks as well.

• Burgers for days will serve upscale and wild game species burgers that are the flagship of DGC and are on a quality level approaching 5 out of 5 stars that will feature beef, venison, elk, bison, wild boar bratwurst patty, and kangaroo.

• Chicken Addiction will initially serve Buffalo style wings in a variety of sauces that include traditional buffalo, habanero, teriyaki, Hawaiian, and plain.

• Spaghetti Western will focus on fast Italian cuisine including pasta, made to order sauces, calzone, and lasagna.

• Tacolove will focus on north of the border versions of tacos, burrito, enchilada, and nachos. Additional brands are being considered at this time but are on hold until staff is trained and standard operating procedures become refined.

B. Description of products

• Burgers for Days: There are two sizes, a quarter pound patty and a 1/10th pound patty for the lighter eaters among us. The branding iron is an 85% lean, grass-fed, USDA organic classic burger with all organic ingredients to include a house made bun and condiments. Bambi will feature a venison patty, with organic toppings and condiments on a house made bun. The Stag will have an elk patty and toppings that hearken back to the north woods. The Tatanka will have toppings which have a native American flare such as a savory dark cherry aioli. The Whole Hog will be a wild boar bratwurst patty that will be complimented by grilled sauerkraut and German mustard. The Joey, a kangaroo burger featuring tomato, dill, and spinach leaves with a special tomato mayonnaise.

• Chicken Addiction: Initially wings will be deep fried and have sauce reduced to form a glaze, then roasted to pleasantly char the sauce, but eventually the intention is to replace the deep fryer with a pressure fryer to increase the juiciness and volume of the final product. Sauces DGC will start with will be traditional Buffalo, habanero, teriyaki, Hawaiian, and plain. Additional flavors are being considered such as lemon-garlic, but are will not be introduced in the short-term.

• Spaghetti Western: Spaghetti and a variety of other pasta will be served with made to order sauces such as marinara, Bolognese, alfredo, pesto, garlic white wine, and herbed butter. Calzone of 3 varieties, and lasagna will be offered.

• Tacolove: North of the border favorites are on the menu such as taco, taco Grande, enchilada, and nachos. We won't try to be authentic and that is what will differentiate this brand from the market. This brand will use fresh ingredients in new and imaginative ways but will still be recognizable as taco, burrito, enchilada, and nacho menu items. The emphasis is on flavor and satisfaction when the customer wants a taco but wants a little more than what is found at fast food venues.

C. Market analysis and target customer
Our target customers are people who commonly use meal delivery services, and those who purchase meals for takeout. The core of a successful business in the food and beverage space is the retention of brand-loyal customers, and we aim to do just that with zeal because we are competing on the quality of our product and the customer service experience. Two areas that were evaluated in the market analysis include ghost kitchens already operating out of the Fort Worth Food Works (FWFW) building, and ghost kitchens listed in the top ten of a yelp.com search. The businesses which only offered catering and personal chef services were excluded from the analysis because those models are dissimilar to the ghost kitchen model. Table 1. describes direct competitors to DGC and Table 2. outlines how DGC will differentiate.

Table 1. Competition in the Ghost Kitchen Space in DGC Delivery Area.
DGC Brands FWFW Competitor Yelp Competitor
Burgers for Days No Competitor Grumps Burgers (4.3 stars)
Chicken Addiction No Competitor Cluckin' Tasty Wings (3.7 stars)
Spaghetti Western No Competitor No Competitor
Tacolove Dos Hermanos No Competitor
Los Gritos
RocknRolling
Taquitos
Caveat #1: There are brick and mortar restaurants which also use meal delivery apps so they are also a competitor but more so indirectly.
Caveat #2: The following ghost kitchens on yelp.com were excluded because they were rated below 3.7 stars: Savage Burrito, Mr. Beast Burger, Man Vs Fries, and Guy Fieri's Flavortown Kitchen.

Table 2. Differentiation of DGC v. Other Ghost Kitchens.
Burgers: DGC will offer house made bun, organic, wild game species
Wings: Wider variety of sauces, pressure fried wings
Fast Italian: Made to order sauces and fresh pasta
Latin (FWFW): Open later than other competitors in the FWFW building.

According to the FWFW website, within 15 minutes of DGC the following facts are true:

• more than 296,000 residents, 60% of whom order takeout or delivery at least once per week

• more than 250,000 workers are employed

• 63,000 households are 33 years old, the age group most likely to order meals through an app.

In a month's time, if 60% per week order through an app, that means in an average month, 13.93% of residents order through an app per month. According to Grubhub, there are 5,327 merchants who offer delivery. However, using maps.google.com it was determined the 15 minute delivery radius equated to 7 miles distance for typical driving times in that area. According to chatgpt.com there are 50-70 restaurants within that radius which means DGC should be able to capture 1.3% of the available market which is a potential 988 monthly orders. Given DGC's projected number of orders is 1138, the number of projected orders is reasonably attainable through an energetic marketing campaign and customer retention based on quality of the products and customer service experience. Further, not all of those restaurants in the area serve the same types of cuisine as the DGC brands, which supports the argument the gap between projection and calculation is narrower than at first glance.

D. Financial projections and funding requirements
The startup costs for DGC can be viewed two ways. The absolute minimum startup cost to obtain the minimum amount of equipment (used), materials, and initial kitchen lease expenses is $15,000. An additional $12,000 is needed to cover overhead and other expenses during the 11 months until profitability is reached. The plan is to raise at least the initial expenses through sale of equity in CHG, which will support through zero interest loans to DGC to cover operating expenses using a line of credit approach. The remaining $12,000 will be contributed by monthly equity contributions to CHG by Melvin Brandenburg. To keep labor costs as low as possible, Melvin Brandenburg will be paid in equity (in CHG) in lieu of a salary at the flat rate of $20.00 per hour for the first 12 months DGC is in operation ($20/h x 46hrs/wk x 12mo=$44,160).
Between the dates of 6/1/2026 and 9/1/2026 an additional lump sum payment of $6,840 will be paid to finalize the contributions of $51,000 by Melvin Brandenburg. If there is a remaining unfunded balance of equity (Melvin Brandenburg 51%, Other members up to 49%) by the time the $6,840 is paid, Melvin Brandenburg will continue to contribute monthly, lump sum, or a combination of both to capitalize CHG to 100%. Further, the salary foregone by Melvin Brandenburg will be reimbursed to CHG by DGC until the full amount of the equity at par value is reimbursed (as profitability allows) through the line of credit approach to fully capitalize CHG at $100,000 initial value. The par value of $100,000 is important because that is the seed capital for future ventures such as catering and food trucks.