About Henry VIII Carvery

About Us

Thank you for expressing interest in the Henry VIII Carvery (“H8” or the “Company”)
concept and welcome to the revolutionary new world of superior quality, slow-roasted, hand-
carved specialty sandwiches created in a quick serve environment. Relatively low start-up and
operating costs, simplicity of operations, superior quality food and wide-open development
opportunities make this an unusually attractive business proposition. We are very excited about the
growth prospects of our Company and the fact that you may qualify to become part of our family of
restaurants.

                                     The Industry

The quick service segment of the restaurant industry has enjoyed explosive growth over the past
forty years because of its speed of service, convenience and price/value. The early fried chicken
and hamburger entries of the quick service category were soon joined by fish, sub shops, Mexican,
and Chinese in an almost endless parade of food variety and quality. While some concepts have
succeeded and some have failed, throughout this extraordinary proliferation of themed restaurants
and menu items the one constant has remained: America’s insatiable appetite for convenience. We
see it in grocery stores, dry cleaners, airlines and hair salons; it seems that whatever your product
or service, if you can make it more convenient than your competitors’ the customers will beat a
path to your door. The question now in front of the restaurant industry is …can you offer superior
quality, service, cleanliness, price value and convenience and still make a profit over the long term?
With the new Henry VIII Carvery( “H8” or the “Company”) concept the answer is yes.

              The Menu

Our menu offers a variety of soups, salads, sandwiches
and side dishes …all home made. Using no deli meats
containing harmful additives and preservatives, our
sandwiches are hand-carved and topped with your
choice of made-on-premise sauces and spreads. These
include béarnaise, horseradish, or warm sherry-
mushroom wine sauce for our special Black Angus
beef offerings; gravy and cranberry for the unusually
moist hand-carved turkey breast or au jus and
applesauce for the succulent pork sandwich. Cold
sandwiches include ham with Boursin cheese, tomato
and cheddar on an herb-buttered bun or beef and /or
turkey wraps with a variety of fresh greens. Salads in
include “Garden”, “Chef’s” and beef with béarnaise
or blue cheese. The freshness and flavor in our
homemade soups, coleslaw and herb-infused potato salad will certify to their award-winning
qualities.

Henry VIII Carvery menu items expand seamlessly into the dinner day part with hot roast beef,
turkey, and ham platters accompanied by fresh vegetables and potato. Delivery and catering
opportunities offer product consumption outside the store and the potential for dramatically
increased sales.

     The Store Operations

By restaurant industry standards the operation of an H8 is
incredibly simple. The Units will be open to the public from
11am until 8pm six days/week with daily food prep starting
at 9am and closing and cleaning procedures accomplished
from 8pm to 9pm. The typical mid-day shift, with one prep
board will operate with five people, one carver, two prep
people, and order taker/expeditor and a delivery runner;
a two-prep board shift will include up to two more people
between 11:30am and 2pm.. The 850 – 1000 sq. ft.
units will have, weather permitting, outdoor seating,
limited indoor seating and, where possible, a single,
uni-sex rest room.

The sandwiches are offered both hot and cold and the
proprietary sandwich toppings and side dishes, such as
cold slaw and potato salad are all home made from the
finest, fresh herbs and all-natural ingredients. Four and
one half ounces of superior quality, slow-roasted meat is
stacked high on a freshly- toasted, seven inch bun and price points range from $5.50 to $6.95.
Prices, of course, will vary from market to market. To-go dinner platters of roast beef, turkey and
pork with potato and vegetable sides are just now being introduced below $10.00.

The store equipment package centers on three Alto Shaam slow-cook ovens, reach-in freezer/cooler,
stainless steel sinks and prep boards, storage cabinets and small wares.

The in-store technology platform will be the nerve center of store operations , management analysis
and accounting and control. The Franchise Agreement will provide for real time monitoring of
franchisee operations by the franchisor.

At $140,000 of estimated initial capital costs
(including the franchise fee), Henry VIII Carvery
units can be opened for a fraction of our sandwich
competitors costs.

The compact size (850 – 1,000 sq. ft.) of our typical
restaurant unit (and our specialty oven carries no
venting requirements) allows us to be in more sites,
quicker, at lower rents, CAM charges, capital and
operating costs..

Our sales per square foot ratio is among the
highest in the whole industry, making the total
return on invested capital very attractive. The
H8 Carvery open kitchen design allows customers first-hand viewing and visually validates
the freshness of ingredient and the care in production that are part of each order.

Unlike some quick service food, such as Chinese and pizza, the menu variety offered by Henry VIII
Carvery encourages repeat visits over the course of the week. In addition to our delivery service,
catering is a specialty potentially enhancing both your top and bottom lines. Low capital and
operating costs, simplicity of operations and the highest quality menu offerings combine to make
Henry VIII Carvery one of the hottest franchise opportunities in the America.

          Site Criteria
Location:
Up-market strip malls, commercial retail corridors or within major shopping centers, all with good
visibility. “Specialty Locations” inside hospitals, office buildings, airports, schools, etc. may also be
attractive. The concept is generally not recommended at this point as a free-standing unit.

Space Requirements:
In a leasehold or restaurant conversion, 850 – 1,200 sq. ft. configured to accommodate two
production lines, three ovens and limited seating. Franchisee can choose from three design
prototypes. This limited space provides very limited seating and therefore assumes heavy
consumption off premise.

Protection:
Generally speaking each Henry VIII Carvery unit will be protected by a 3 mile ring inside of which
another Henry VIII Carvery owned by another operator may not be opened. Specialty Locations
inside the protected three mile ring will be considered on a case-by case basis.

Demographics:
The population within a one mile ring (or lunchtime traffic) should not be less than 7,500; within a 3
milering, 15,000. Average annual household income should not be less than $50,000. A high visibility,
adequate parking, mixture of high density, multi-family residential and/or office space with health
care facilities, colleges and universities and high density retailing provide ideal high volume
potential.

Franchise Fee: $15,000/unit
Multi-unit territorials open for discussion. Superior quality, service and cleanliness, competitive
price value and unbeatable convenience coupled with low entry cost and low operating costs
accomplished in a Franchising Company run by seasoned professionals is a winner. In short, the
concept works because our first line customers are our employees and franchisees, who in turn,
deliver the product quality and price/ value that is unsurpassed and the breakeven sales level that is
the lowest in its category.

With all the best intentions, quite frankly you can not get the full impact of the quality of the food,
the sleekness of the operations or the size of the franchise opportunity unless you visit the store.
Fill out the e-mailed Application and plan a visit as soon as possible.