Executive Summary Q4 2016

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INTRODUCTIONThe following sets forth information with respect to the formation of Big Cheese, Inc. d/b/a The Grilled Cheese Truck (“The Grilled Cheese Truck,” “BCI” or the “Company”), a development stage company structured as an international purveyor of fast food through multiple sales channels and branded as The Grilled Cheese Truck.

THE COMPANYThe Grilled Cheese Truck is being positioned as an international brand with a focus on grilled cheese prod-ucts. Big Cheese, Inc. was incorporated in Delaware on September 16, 2016. The Grilled Cheese Truck intends to capitalize on the burgeoning food truck industry with the addition of traditional retail stores as well as a number of “pop-ups.” The Company intends to oper-ate both franchised and company-owned trucks and stores principally marketing grilled cheese products. BCI is a subsidiary of Trilogy Capital Group, LLC, a Miami-based private equity group.

THE DANHI ACQUISITION AGREEMENTOn October 5, 2016, BCI, Inc. executed an intellec-tual property rights purchase agreement (the “IP Pur-chase Agreement”) with Dave Danhi, a successful chef and food industry entrepreneur (“Danhi”) and the owner of certain rights in and to the trademarks

“The Grilled Cheese Truck,” “The Grilled Cheese Truck Stop,” The Original Grilled Cheese Truck,” “The Orig-inal Grilled Cheese Truck Stop” and similar marks for various uses under serial numbers of 85865154, 85865155, 85865156, 85865152, 85865148, 85865151,

and other serial numbers and Danhi or his affiliate has obtained federal registration for certain trademarks, trade dress and logos, including but not limited to

“BCI,” “CHEESY MAC AND RIB MELT,” “PEPPERBELLY MELT,” “PLAIN AND SIMPLE MELT,” “S’MORE MELT,”

“THE CHEESE MAC MELT,” “THE FULLY LOADED,” “YOU CANT SAY GRILLED CHEESE WITHOUT SMIL-ING” and the “Reclining Girl Eating Sandwich Design” logo (collectively, the “Marks”). Danhi also owns the URL www.thegrilledcheesetruck.com and similar URLs, copyrighted website content and social media pages on Facebook and Twitter that include the Marks and relate to the business of providing food, drinks, catering and related services whether from a mobile truck restaurant or otherwise (the “Business”) and may have additional trademark and logo applications pending with the United States Trademark and Patent Office or internationally. The Marks, trade dress, URLs, website content, social media content and addresses, and any and all other intellectual property of the Danhi relating to the Business is referred to in this Agreement as the “BCI Intellectual Property.” The BCI Intellectual Property was purchased for $300,000 in cash and 25% of the issued and outstanding equity of BCI as of the Closing as defined in the IP Purchase Agreement. Prior to the Company’s acquisition of the Intellectual Property, Mr. Danhi entered into an agree-ment with American Patriot Brands which had oper-ated The Grilled Cheese Truck from 2012 until Sep-tember 23, 2016 when the Intellectual Property was reacquired by Mr. Danhi. Prior to Mr. Danhi’s reac-quisition of the brand, American Patriot Brands had minimal operations. In addition, BCI is acquiring a 40% interest in any and all future business ventures associated with the mark “Grilled Cheese Please,” a new brand being developed by Danhi, with a proto-type launched at the Los Angeles International Air-port in September 2016, which prototype is excluded from the acquisition contemplated by the IP Purchase Agreement. BCI also received a “Right of First Refusal” in the event of any subsequent sale of Danhi’s 60% interest in Grilled Cheese Please. Except for the exist-ing LAX location and future ventures associated with the Grilled Cheese Please where BCI will own at least 40%, Danhi will not be able to compete in any way with BCI’s Business.

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The Grilled Cheese Truck EXECUTIVE SUMMARY 2

TERMS OF THE INTELLECTUAL PROPERTY RIGHTS AGREEMENTPursuant to the terms of the Intellectual Property Rights Agreement, Mr. Danhi will be paid an aggre-gate of $300,000, in two staged payments. In addi-tion, he will receive 25% of Big Cheese, Inc. as well as three-year employment agreement following the completion of the Company’s anticipated Initial Pub-lic Offering as the Company’s Chief Creative Officer in the amount of $100,000 per annum.

THE FOOD TRUCK PHENOMENON The Grilled Cheese Truck commenced its operations in Los Angeles solely as a food truck operation. Once only seen in the largest population centers of the eastern and western United States, the surging pop-ularity of food trucks now finds them in both urban and rural areas across the country. In big cities, the food truck has traditionally provided a means for the on-the-go person to grab a quick bite at a low cost. Their popularity on the rise, food trucks today are not only sought out for their speed and affordability, but for their gourmet fare – in larger markets, some are now even Zagat rated. A combination of economic and technological factors coupled with the percep-tion of street food being “hip” or “chic” has caused a rise in the number of food trucks in the United States in recent years.

As the food truck trend has grown, they have become commonplace at special events such as weddings, school dances, birthday parties, retirement parties, and public gatherings such as art festivals and movie nights. Another recent development is the food truck festival phenomenon at which people can find their favorite trucks all in one place, providing a means for diverse cultures to come together and find common ground over a love for food.

The beginnings of the current food truck phenome-non can be traced back to the mobile canteens of the late 1950s. These portable mess halls were authorized by the U.S. Army and primarily operated on stateside army bases.

Mobile food trucks have been prevalent in the blue collar world for many years, principally serving con-struction sites and the like. In recent years, the food truck resurgence has been fueled by a combination of post-recessionary factors. Periodic contraction of the construction industry has made a surplus of food trucks available to service other segments of the pop-ulation. Rather than basic food fare, however, inno-vative chefs like David Danhi, who had previously operated from high-end restaurants, brought gour-met food to the street. These gourmet trucks’ menus run the gamut of ethnic and fusion cuisine. Often focusing on limited but creative dishes at reasonable prices, they offer customers a chance to experience food they otherwise may not. Finding a niche seems to be a path to success for most trucks, and while one truck may specialize in burgers, another may serve only lobster rolls. Even among the leaders in the food truck movement, the Grilled Cheese Truck has been an extraordinary success story.

(A sample Grilled Cheese Truck menu is set forth in Exhibit A below.)

THE GRILLED CHEESE TRUCK STOPIn addition to executing a national franchise and com-pany-owned food truck operation, the Company also intends to develop a number of small retail oper-ations. These retail stores will be similar in size to a Subway and will serve to cross-promote the brand in addition to serving as the “commissary” to service the trucks pursuant to a “hub-and-spoke” distribution sys-tem. These retail stores will be branded “The Grilled Cheese Truck Stop.”

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THE GRILLED CHEESE TRUCK “POP-UPS”In addition to traditional “small footprint” retail, the Company has begun research on developing a num-ber of pop-up restaurants utilizing recycled shipping containers which are 100% self-contained, potentially solar-powered, eco-friendly and are transportable for semi-permanent installation. The Company’s mis-sion is to create a network of unique mobile concepts based on the easily designed recycled steel container. While in the early-stages of research, the Company has identified several potential manufacturing partners. Watch the video here.

SOCIAL MEDIA MARKETING INITIATIVES AND MEDIA COVERAGEDriving the growth of The Grilled Cheese Truck are national media visibility and a robust fan base of nearly 100,000 followers on Twitter and Facebook. This database was included in the Company’s acqui-sition of the Grilled Cheese Truck’s intellectual prop-erty. The Grilled Cheese Truck has established signifi-cant brand presence under the direction of Mr. Danhi, who has become increasingly adept at social media marketing, running campaigns to support particular BCI efforts, including new offerings and events.

An influential tweeter, BCI is currently one of the most followed food trucks on both Facebook and Twit-ter. With the help of social media groups, fans of The Grilled Cheese Truck can find where the truck will be at any moment and get up-to-the-minute updates on specials, new menu items, and location changes. It is management’s opinion these social media initiatives have been a major contributing factor in the success of The Grilled Cheese Truck. In particular, the Com-pany has successfully parlayed its Twitter and Face-book following into a sophisticated direct sales tool, creating a unique business proposition for new fran-chise owners as the networks drive customers directly to the trucks without the need for more traditional (and expensive) local advertising campaigns.

In addition to the success of its social media activities, The Grilled Cheese Truck phenomenon has gained national media attention and can now be seen reg-ularly on television. In what has been an outpouring of local, regional, and national media coverage, The Grilled Cheese Truck has appeared on:

• Rachel Ray Show

• The Price is Right

• ABC Channel 7 (Top Food Truck in Los Angeles)

• NBC News

• Fox News.com

• USA Today

• Los Angeles Times (Best Food Truck in LA and Southern California)

• The Cooking Channel

• Food &Wine (Best grilled cheese in the U.S.)

• The Travel Channel

• Klout.com (Top 10 Most Influential Food Trucks – 2011)

• BBC Travel

• MSN.com (The Best Food On Wheels)

• Zagat Guide

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PRIVATE-TO-PUBLIC PATHWAYBCI is committed to early and significant liquidity for our investors. The Company intends to file a Regula-tion A+ financing (“Reg A+”) in the first year of oper-ation which will result in a public listing for the Com-pany. On conclusion of the Reg A+, the Company plans to trade on the OTC Markets. As a public com-pany, BCI has the ability to create a larger audience of potential investors and to incentivize senior man-agement. In addition, as a fully reporting company, maximum transparency can support capital forma-tion and market visibility.

FRANCHISE BUSINESS OPERATIONS In addtion to company-owned trucks and stores, the Company will commence operations as a national franchisor. As a franchisor, the Company will gen-erate revenues through upfront franchise fees, the sale of food and supplies, as well as ongoing royal-ties. The Company’s business model calls for the sale of fifty franchises in the first twelve months follow-ing completion of the Company’s Reg A+ financing, although there are no assurances that the Company will reach this objective.

BCI’s initial franchise marketing plan will focus, in part, on military veterans who seek opportunities

as small business owners with low capital entry, an established brand, geographic exclusivity, and a uni-versally appealing product line.

Since its original formation by Mr. Danhi in 2010, The Grilled Cheese Truck’s products, services, and busi-ness operations have already been established and have generated significant media visibility. The Com-pany will also assist prospective franchisees in secur-ing the financing necessary to acquire a BCI franchise.

Based on management’s preliminary analysis, it is generally estimated that the average revenue for a BCI franchise truck will generate in excess of $250,000 per year with a franchise fee of $36,000 and a royalty of 6%. In addition, BCI, as a franchisor, anticipates a markup of approximately 20% on all food and supplies. The Company has engaged the law firm of Zarco, Einhorn, Salkowski & Brito, P.A. for the preparation of the necessary franchising docu-ments including the Franchise Disclosure Document, or FDD, the principal governing document.

FRANCHISE INDUSTRY ROLLOUTAs noted above, as part of the rollout of its franchise program, the Company intends to operate at least one storefront in each city pursuant to a spoke-and-hub distribution structure to not only generate reve-nues but service the operating trucks in that market.

The franchisor’s success depends on the success of the franchisees. The franchisee is said to have a greater incentive than a direct employee because he or she has a direct stake in the business.

Businesses for which franchising works best have one or several of the following characteristics:

• An established brand

• Ease of duplication

• Detailed systems, processes, and procedures

• A unique or unusual concept

• Broad geographic appeal

• Relative ease of operation

• Relatively inexpensive operation

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As practiced in the retail space, franchising offers fran-chisees the advantage of a rapid start-up leveraging a proven trademark. Additionally, it provides the fran-chisee immediate access to tooling and infrastructure rather than developing them independently.

The fast food industry in the United States generated approximately $198.9 billion in 2014. By 2020, this fig-ure is forecast to exceed $223 billion. Fast food reve-nue in the country topped $200 billion in 2015 – sig-nificant growth since 1970 revenue of $6 billion. The industry is expected to have an annual growth rate of 2.5% for the next several years. There are over 200,000 fast food restaurants in the United States, and it is esti-mated that 50 million Americans eat at one of them every single day. The industry employs over 4 million people and counting. Restaurant franchises added over 200,000 jobs in 2015.

Fast food is clearly popular with U.S. consumers. More than 80 percent of Americans admitted to eat-ing in quick service restaurants at least once a week

– although nearly a quarter have said that they look for healthy options. Although McDonald’s is the larg-est quick service restaurant in terms of brand value, Subway is by far the largest QSR in the United States in terms of number of units. In 2014, the sandwich chain had 27,205 restaurants in the United States which was almost 13,000 more than its closest com-petitor, McDonald’s.

QUICK SERVE INDUSTRY GROWTH QSRs are fast food restaurants, set apart from full ser-vice or table restaurants by their limited menus, min-imal table service and, as their name implies, fast service. QSRs are popular in the United States, and increasingly so – between 2004 and 2015, consumer spending in the QSR sector grew from $187 billion to $273 billion. In 2015, there were 240,115 establish-ments within the industry in the U.S., each employing an average of 15.46 employees.

82.6 percent of U.S. consumers visit fast food restau-rants at least once a week, with around 6.5 percent vis-iting at least four times a week. According to a YouGov survey carried out in August 2014, the U.S. consumer’s fast food restaurant of choice was chicken sandwich chain Chick-fil-A. Burger King, Arby’s, Chipotle and

KFC rounded out the top five favorites. Not among the top five, but instead ranking seventh, was McDonald’s.

35% of Americans go out for pizza and buy gro-cery-store pizza at least once per month, but these people—termed “pizza lovers” in the study—defy old stereotypes. The study found that 63% of pizza lov-ers are women, and 41% of those women are millenni-als (as defined by the study, born between 1977 and 1995). Sixty-eight percent of all pizza lovers exercise two or more times per week. More than half (53%) are ages 25 to 44, while only 8% are 65 or older.

According to the National Restaurant Association (NRA) 2015 Restaurant Industry Forecast, restau-rant sales should hit a record high in 2015, soaring to $709.2 billion, a 3.8% jump from 2014.

The NRA report predicts modest sales growth of 4.3% for quick-service and fast-casual restaurants. 59 percent of quick-service restaurants are projected to enjoy higher sales and profitability in 2015, while 36% will experience little or no growth, and 3% will see a decline. The numbers look similar for fast-ca-sual stores, 62% of which should experience sales and profitability growth, while 33% will stay the same, and 5% will experience a decrease.

THE VETERAN FRANCHISE BUSINESS STRATEGYA major component of the Grilled Cheese Truck busi-ness strategy is the focus on U.S. veterans for its fran-chise operations.

Through programs such as VetFran and the SBA Patriot Express Loan Program, U.S. veterans generally have an easier time than civilians obtaining necessary investment funds for new personal business ventures and/or franchise opportunities. Some programs pro-vide financial incentives by reducing their initial fran-chise or other fees, or by contributing to the franchi-see’s initial cost of investment.

In addition, the 2011 VOW to Hire Heroes Act (signed into law by the President in November 2011) provides tax credits to businesses that hire one or more of the 900,000 unemployed veterans in the United States.

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MANAGEMENTALFONSO J. CERVANTES Executive ChairmanAlfonso J. Cervantes (“A.J.”), 66. Mr. Cervantes is also Chairman of Trilogy Capital Group, LLC, a pri-vate equity firm and a principal shareholder of BCI, Inc. For over thirty years Mr. Cervantes has accumu-lated extensive experience in diversified businesses in the public markets with a proven strength in cor-porate finance. Since 2002, Mr. Cervantes has been Chairman and Chief Executive Officer of Trilogy Cap-ital Partners, Inc., a financial services group and an affiliate of Trilogy Capital Group. His significant cap-ital markets experience includes M&A, IPOs, APOs, PIPEs and Bridges as well as the reorganization of middle-market companies. Both as a principal and financial services professional, Mr. Cervantes has facilitated a significant number of M&A transactions. Mr. Cervantes is currently Executive Chairman of Massive Direct, Inc., a startup in the online consumer products sector. He is also Chief Executive Officer for Seniorvation Group, Inc., a startup in the senior housing sector. Prior to the organization of Trilogy Capital Group, LLC, he founded Staffing 360 Solu-tions, Inc. in 2012. Staffing 360 (NASDAQ: STAF) is an emerging growth public company engaged in the provision of temporary staffing services on a global basis. In a period of five quarters, Mr. Cervantes com-pleted five acquisitions, facilitated approximately $25 million of debt and equity financing and drove Staffing 360 to over $140 million in annualized rev-enues with approximately 3000 employees. Effec-tive of December 31, 2014, Mr. Cervantes resigned from Staffing 360 to assume responsibilities as Chief Executive Officer of Trilogy Capital and its portfolio companies. Prior to his work with Trilogy, throughout the 90s, Mr. Cervantes was engaged in the reorgani-zation and recapitalization of distressed middle mar-ket companies serving as interim CEO for a number of public and private entities facilitating Chapter 11s, Chapter 7s, and out-of-court reorganizations.

ALGIE HODGES Chief Executive Officer, PresidentMr. Hodges, 58, brings over 35 years of opera-tional expertise as a veteran executive with exten-sive experience in strategic planning, profit/loss accountability, marketing, sales growth, rapid unit

growth, acquisitions, change management and busi-ness turnarounds in the retail food service industry, quick service restaurants, fast casual restaurants and organizational growth to his CEO role. Mr. Hodges served as Vice President of Domestic and Interna-tional Operations for Smoothie King Franchise, Inc., Vice President of Food and Beverage for Mapco Mart Express and as Vice President of Operations Fazoli’s System Management, Inc. Mr. Hodges also served as Dunkin’ Brands Region Vice President and Vice President Eastern Seaboard where he lead a two-year operations initiative known as “Dunkin’ Wins,” that restructured the field organization, established metrics for outcome-based performance drivers and implemented guest satisfaction measures that cor-rected three years of negative same-store sales and declining customer transactions. His executive lead-ership position at Dunkin’ included multi-site opera-tions and strategic business planning for over 4,600 stores with $5 billion in revenues, annually opening 150 to 350 locations throughout the nation. Previ-ously, Mr. Hodges held multi-unit executive posi-tions with the RTM Restaurant Group as a Region President/Partner and franchisee owner where he acquired and built over 200 restaurants concepts. He served as Vice President of Marketing / Vice Pres-ident of Operations Special Concepts with Cinnabon, Inc. repositioning the brand. Mr. Hodges spent a six-teen-year career at Target Stores that included many acquisitions, re-branding and the opening of 10 to 28 stores at time, with eight years as National Direc-tor of Food Operations as a key member of the team that developed the first Super Target concept, help-ing the chain to grow from 80 locations to nearly 800 in his career. Mr. Hodges has served on the Board of Directors of the American Cancer Society, the United Cerebral Palsy, and the Alabama Sports Foundation and presided as Chairman of the Board for Kid One Transport, an organization that provides transporta-tion to the doctor for those that could not afford to do so in the black belt of Alabama. He also served on the Presidents Council for the University of Ala-bama. Mr. Hodges has been a featured speaker at both the MUFSO and COEX Conventions as a Retail Food Service Specialist. He attended the University of Missouri at St. Louis and Jarvis Christian College in Hawkins, Texas.

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DAVID DANHI Chief Creative OfficerDavid Danhi, 50, is founder and culinary force behind the Grilled Cheese Truck which has achieved signifi-cant popularity locally as well as internationally with numerous accolades including “Best Food Truck” over 8 times from various media outlets and review guides including: CBS LA.com (2012), LA Times Readers Choice Award (2011), Klout.com “Most Influential Food Truck” (2010& 2011), LA Hot List (2011), ABC Channel 7 (2010), and Mobliecravings.com (2010), just to name a few. Mr. Danhi has been engaged in the restaurant and food business for 30 years, with his melts having appeared on numerous lists, naming them some of the best-grilled cheese creations in the industry. Mr. Danhi is also the archi-tect of The Grilled Cheese Truck’s social media ini-tiatives. The truck is listed as the 3rd most influential ‘tweeter’ in Los Angeles and is currently one of the most followed food trucks on Facebook and Twitter in the world.

In 2005 Mr. Danhi bought DD Factor, a hospitality recruiting company that has been in LA since 1959 and has been an integral part of identifying manage-ment for Southern California restaurants. Mr. Danhi’s culinary career includes Company Executive Chef at Kings Seafood Company, from 1996 to 1999, and Opening Chef at Habana Restaurant in Costa Mesa, a Nuevo Latino restaurant that received best new restaurant in Orange County in 1995. Mr. Danhi was also Executive Chef at the now Michelin stared Water Grill restaurant from 1996 to 1998. From 1990 to 1992, Mr. Danhi was Executive Chef at the Roxbury Sup-per Club in Hollywood. In addition, Mr. Danhi held the Executive Chef position at Georgia restaurant, also in Hollywood from 1993 to 1995. At Georgia, Mr. Danhi received numerous accolades including the Robert Mondovi Award of Culinary Excellence (nam-ing him one of the country’s top rising star chefs in 1994), best restaurant of the year in 1993 by numer-ous magazines including Bon Appétit, Esquire and Travel and Leisure, and best crab cakes in Los Ange-les two years in a row.

RONALD SCOTT Chief Financial Officer Ron Scott, 61, is a highly skilled financial executive and brings to BCI a wealth of diversified accounting and financial management experience. Mr. Scott’s mission with BCI is to do a “bottoms up” installation of reporting and accounting procedures to assure maximum compliance. Mr. Scott is a forward-think-ing senior level finance executive and leader with over thirty years of experience and a stellar track record of building and directing best-in-class cor-porate finance organizations. His broad range of experience spans from a $350 million global high-tech firm with 2,500 employees to a $2 million nat-ural products company. Mr. Scott is consistently effective in reducing risk and ensuring strong bot-tom-line performance. Most recently, Mr. Scott has been engaged by small- to medium-sized public and private companies providing forward-looking infor-mation, specifically budgeting, forecasting and cash flow management. Mr. Scott’s expertise includes corporate finance, management, corporate reorga-nizations, cost reduction and avoidance, financial analysis and reporting, IPO management, financial and contract negotiations, ISO 9000 Quality Sys-tems, SEC reporting and compliance, and managing banking and investor relationships.

INDEPENDENT DIRECTORS, ADVISORSRONALD ALTBACH Advisor, Director – Concurrent with the completion of the Reg A+ financingRon Altbach, 69, brings to the Grilled Cheese Truck over thirty years of experience as a highly successful financial services executive with a strong emphasis on M&A. Mr. Altbach is an experienced venture capital-ist and merchant banker. He is currently President of Regeneration Capital Group, a New York-based mer-chant bank he formed in 2008 and where he serves as President. As an investment professional and execu-tive, Mr. Altbach brings a depth of experience in the formation and successful development of both pri-vate and public companies. He has served in senior leadership positions in a variety of industries includ-ing investment banking, private equity, marketing, consumer and luxury products, and media finance.

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He serves as lead independent director on the board of Catch Media, a cloud-based technology provider with tens of millions of active users across the globe, and is a principal in Games Marketing, a leading provider of online gaming intellectual property. He served as founder, Chairman and Chief Executive Officer of Cross Media Marketing Corporation from 1998 to 2003, a publicly held technology-driven direct marketing company. From January 1995 through July 1998, Mr. Altbach held the position of Vice Chairman of Rosecliff, Inc., a prominent New York-based mer-chant bank principally engaged in direct investment and leveraged buy-outs. During that same period, he also served as Chairman of Paul Sebastian, Inc., a Rosecliff portfolio company that marketed both proprietary and licensed fragrance brands to U.S. and international department stores. From 1992 to 1994, Mr. Altbach was President and principal share-holder of Olcott Corporation, which was engaged in the worldwide distribution of luxury products to the mass market through direct sales, television sales and as premiums. From 1983 through 1987, he was co-founder and President of Mediacom Industries, a publicly listed company that was engaged in financ-ing, production and international distribution of film and television properties.

RICHARD M. COHEN Advisor, Director -Concurrent with the completion of the Reg A+ financingRichard Cohen, 65, brings to the Grilled Cheese Truck excellent business development skills in reve-nue growth and financing with more than twenty-five years of experience as a director for start-ups, early stage growth companies, private-to-public company transitions and distressed company turnarounds. Mr. Cohen is the Managing Member of ACIRI Con-sultants, a financial services company engaged in sophisticated financial analysis for privately and publicly held companies. In 2012, Mr. Cohen was a Co-Founder and Managing Partner of Chord Advi-sors, LLC, a financial services entity, he provided complete outsourced CFO services including SEC reporting (lOK/lOQ), accounting policy, valuation, as well as advisory. Chord grew from a two-person

startup to a fifteen-person firm servicing more than 50 public and private clients. Mr. Cohen served as Chairman of CorMedix Inc. (NYSE: CRMD), a public-ly-listed biotechnology firm in 2012 and 2013, and he has also served as an independent director of a num-ber of publicly held companies including Rodman & Renshaw (NASDAQ: RODM), a publicly held invest-ment bank where he also served as the head of the company’s audit committee. Mr. Cohen holds a B.S. from the Wharton School of the University of Penn-sylvania, an MBA from Stanford University and a CPA from New York State (inactive).

ASSOCIATED PROFESSIONALS PCAOB AUDITORSFriedman LLP Neil Levine, CPA – Senior Partner 1700 Broadway New York, NY 10019 212 842-7000 nlevine@friedmanllp.com www.friedmanllp.com

Friedman LLP, headquartered in Manhattan with loca-tions throughout New Jersey, Long Island, Philadel-phia, and Beijing has been serving the accounting, tax and business consulting needs of public and private companies since 1924.

ISSUER’S COUNSELBEVILACQUA PLLC Louis Bevilacqua, Esq. 1629 K Street, NW, Suite 300 Washington, DC 20006 info@bevilacquapllc.com www.bevilacquapllc.com 202-203-8665-Tel 301-874-8635-Fax

Bevilacqua PLLC is a boutique transactional law firm that has been handling complex domestic and inter-national transactional matters for over two decades.

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FRANCHISOR COUNSEL Robert F. Salkowski, Esq. Zarco, Einhorn, Salkowski & Brito, P.A. 100 S.E. 2nd Street, 27th Floor Miami, FL 33131 www.zarcolaw.com

Zarco, Einhorn, Salkowski & Brito, PA is renowned for providing the highest caliber of legal services, exper-tise, and professionalism in the areas of franchisor and franchisee, manufacturer and distributor, automobile, truck and equipment dealer disputes, and complex commercial law including litigation, arbitration, and mediation in United States federal and state courts.

TRADEMARK AND REAL ESTATE COUNSELDemetrios Pavlou, Esq. Boca Law LLC 9858 Clint Moore Road, Suite C111236 Boca Raton, FL 33496

SUMMARYThe Company believes the opportunity for a major national purveyor of food, capitalizing on the consum-er-proven The Grilled Cheese Truck brand, marketed through company-owned and franchised gourmet food trucks and retail stores represents significant growth potential as a public company. Mr. Danhi’s proven success with the Grilled Cheese Truck, cou-pled to the operational and capital markets experi-ence of BCI’s management team, provide significant validation to the Company’s strategic vision and long-term objectives.

As a public company, the Grilled Cheese Truck will have deeper financial strength, greater access to cap-ital markets, far greater transparency, a wider and deeply experienced professional network with the ability to better service its customers and franchisees with the capital to drive revenues and earnings with an overriding commitment to shareholder value.

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ALFONSO J. CERVANTES – EXECUTIVE CHAIRMAN BIG CHEESE, INC. D/B/A THE GRILLED CHEESE TRUCK 990 BISCAYNE BLVD, SUITE 401MIAMI, FL 33132T: 305.777.3592C: 310.500.7319AJ.CERVANTES@TRILOGY-CAPITAL.COM

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