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Summary Business Plan May 2016

MISSION

Vege Tables, LLC’s mission is to be the leader and premier food provider in the foodservice, hospitality and quick-serve sector. We are the solution for food service managers, students, families and individuals looking to find quick meals that are unique, 100% plant-based, preservative free and non-GMO. Our focus is to develop proprietary recipes, methods, branded food offerings and concepts that will transform this often unhealthy and unsustainable sector. Vege Tables, LLC is making a positive impact on Earth, one meal at a time.

CONCEPT

Our initial plan is to create food offerings for grocery stores, hospitality groups and institutional foodservice markets by utilizing licensing agreements and acquisitions with proven brands such as Zen Palate NYC and by original recipe development and production. We strive to develop production methods and recipes that provide premium quality, sustainability and affordable prices. In addition, Vege Tables, LLC (VT) will develop branded quick-serve concepts that further our core vision.

The Company’s founders, after several years of research and experience in operating multiple vegetarian/vegan restaurants and concepts, including Zen Palate, Zen Burger and Simply Zen, believe that there is a sizable, untapped market for quality plant-based food in the non-restaurant foodservice channels and quick-serve market. It is our objective to position VT as the leader and premier brand in that category.

STRATEGY

VT’s unique positioning and strategies are summarized as follows;

FLEXITARIANS. While professionals and consumers debate whether it is better to eat a low-fat, low-carb, organic or other diet, there is consensus that a plant-based diet is a healthful diet. The recent fact sheet issued by the World Health Organization states;

Facts • Approximately 1.7 million (2.8%) of deaths worldwide are attributable to low fruit and vegetable

consumption. • Low fruit and vegetable intake is among the top 10 selected risk factors for global mortality. • Worldwide, insufficient intake of fruit and vegetables is estimated to cause around 14% of

gastrointestinal cancer deaths, about 11% of ischaemic heart disease deaths and about 9% of stroke deaths.

However, we believe that most vegetarian/vegan restaurants and manufacturers today still target strict vegetarians/vegans as their main consumer; a group that comprises only 6-14% of the market share. Our target consumers are “flexitarians” – those who appreciate the health and environmental benefits of a plant-based diet but choose to remain omnivore. VT will focus on plant-based foods that appeal to this

wider consumer market but still adhere to the social and ethical responsibilities preferred by vegans. Flexitarians, who are estimated to comprise 30-40% of Americans by National Harris Interactive, desire high quality, unique and healthful food that at the same time tastes and feels familiar and pleasing to their palate. We believe that the flexitarian market that we have identified is large, still unrecognized and growing.

Vegan is going mainstream, trend data suggests By Elizabeth Crawford, 17-Mar-2015 The appeal and potential for vegan products is expanding beyond the small group of people who avoid animal products for ethical reasons to include the much larger base of consumers seeking healthier, cleaner foods, according to an industry expert. http://www.foodnavigator-usa.com/Markets/Vegan-is-going-mainstream-trend-data-suggests

MULTIPLE CHANNELS. The food sector has many opportunities to deliver on VT’s core mission to provide 100% plant-based meals to busy consumers. Most vegetarian/vegan specialty food providers still focus on one channel of delivery, such as a stand-alone restaurant or a frozen food line. VT will instead have a systemic multi-channel approach at first focusing on existing food distribution venues such as hot and cold food tables in grocery stores and institutions, which are aggressively expanding on their prepared food offerings. These non-restaurant channels provide large existing customer base, cover broader geographical areas, expansive and efficient distribution networks, far greater order quantities on much smaller menu selection, and co-branding opportunities. Once we achieve initial success in these channels, we will explore quick-serve kiosk/buffet style outlets (branded as “Simply Zen”), food trucks, co-branding with our seitan product “Zen Protein”, shelf-stable product development and potentially online partnerships.

BRAND RECOGNITION. VT will position itself as the premier leader in food service solutions, by managing a portfolio of distinct brands, unique recipes and ingredient offerings. Although always 100% plant-based, preservative-free and non-GMO, our brand will appeal to a wide consumer base interested in prepared meals that are better for you, unique and at an affordable price point. Our first brand, “Simply Zen,” is a Taiwanese inspired line that we are testing in Whole Foods Market. These recipes have solid roots, stemming from our relationship with the venerable NYC restaurant, “Zen Palate.” VT has modified some of the Zen Palate recipes and also has created original recipes that can stand-up to the demands of foodservice style hot and cold bars. We believe that Simply Zen’s diverse, Asian-fusion style entrees and sides appeal to our flexitarian consumer. VT is in the initial concept development stage for a line of dried noodle kits and heat-n-serve simmer sauce pouches or jars.

PRODUCTION STRATEGY. Using the “Simply Zen” product line VT tested several production strategies, each with their own pros and cons. As a start-up with limited resources, the first approach was with a small co-packer/self-manufacturing hybrid model. This resulted in excellent sales revenue because we were very hands-on with our co-packer and directly marketed the “Simply Zen” line to Whole Foods. Revenues generated during this time were over $650,000 annually in a small test market of 20 stores. Challenges to this model were fulfillment issues with a small co-packer and higher expenses. For the second strategy, VT was approached to engage in a Licensing Agreement with a manufacturer already working in the same sector and at Whole Foods. Under this arrangement, VT saw higher quality standards and a slightly larger market opportunity. However, marketing was lead by the Licensee and access to our own products was limited. Sales remained the same during the prepaid-royalty phase but declined drastically after the break-even point. IP protection has also been challenging. Going forward, VT plans to move back to a self-manufacturing model, creating a R&D kitchen and commissary serving

our multiple brands and channels. We remain open to licensing agreements and co-packer strategies that align with our core values and growth strategies.

MAIN STREET STYLE GROWTH. After observing the pros and cons of the various styles of production, VT also has recognized the limitations of large production facilities heavily tied to one geographic area. To create a nimble and dynamic company, VT will invest in small 1500-3000 SF production facilities across the USA. Sites will be both owned and leased. This strategy will insulate us from regional economic stress, labor and knowledge gaps, and unpredictable weather disruptions. It will allow us to capture grants and employment incentives as a local job creator and give us opportunity to engage with our local communities in a direct and meaningful way.

MARKET TEST

! “Simply Zen” has been in production since March 2010. It started as an 8-store test in the Manhattan Whole Foods stores and has remained in stores in their Northeast and North Atlantic regions. Over the course of 5 years, “Simply Zen” has generated over 2.2 MIL in sales, primarily in Whole Foods Markets. Due to the start-up nature of this business and constraints of the licensing arrangement, no formal marketing was done during this period. With the small geographical test area and the lack of marketing, VT considers the results a solid proof of concept. We believe Simply Zen’s Asian-fusion dishes are appealing to a wide consumer base looking for exciting new prepared meal options. With additional funding, rapid growth can confidently be projected.

VEGE TABLES’ PORTFOLIO

Marketing Materials: • Website (www.vegetablesllc.com, www.vege-tables.biz) • Logo developed • Contract templates created (NDA, Licensing, Consultant Agreements) • LLC documents and agreements • Business Summary

Simple Zen: Contemporary Taiwanese-style plant-based, preservative free, non-GMO prepared meals served on hot and cold deli bars at Whole Foods and select food service venues.

• Eleven market tested entrees and side dishes • Five developed but not market tested original recipes • Logo developed • Dishes professionally photographed • Marketing product sheets developed • Website presence (www.simplyzen.biz)

• Complete Commercial Recipe Manual & Process, Equipment lists • Trademark filed

Conceptual Concepts: • Quick-serve/kiosk concept based on Simply Zen. “Chipotle” style buffet line offering noodle

and rice bases with various topping options and sides. • Packaged Simple Zen. Ramen style dried noodle kits and sauce packets.

EXHIBITS

• Product sales by Year • Simply Zen Product Sheets

For inquiries regarding Vege Tables, LLC or the brand, “Simply Zen,” please contact:

Ms. Julie Hovland Board Chair and Managing Member

julie@vegetablesllc.com (preferred) m: (612) 876-2520 www.vegetablesllc.com www.simplyzen.biz

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