BUSINESS PROPOSAL

MARITZA M. ELLIS, CHEF INTERNATIONAL

EL CARIBE RESTAURANT POP-UP CHEF
SHANGHAI, CHINA

VENUE: BOHEMIA ORIGINAL BEER RESTAURANT

HENGSHAN ROAD, SHANGHAI CHINA

DATES AND KITCHEN HOURS:

Friday June 14th, Inauguration Day 6:00 p.m. to 12:00 a.m.
Saturday June 15th 11:00 p.m. to 3 p.m. & 5 p.m. to 12 a.m.
Sunday June 16th 11:00 p.m. to 3 p.m. & 5 p.m. to 11 a.m.
Monday Closed
Tuesday through Thursday 11:00 p.m. to 3 p.m. & 5 p.m. to 12 a.m.

The Pop-Up kitchen will operate a maximum of 10 days.

PROPOSED OBJECTIVES OF THIS POP- -UP KITCHEN:

To introduce to the Foodies of Shanghai authentic Caribbean and Costenan food. Caribbean cuisine is
a fusion of African, Creole, Cajun, Amerindian, European, Latin American, East/North Indian, Middle
Eastern, and Chinese. Caribbean and Costenan cooking are primarily found in Central and South
America and the Caribbean Islands. The cuisine is most attributed to the multi-ethnic tropical islands
of Jamaica, Trinidad, Barbados and Bermuda.

The authenticity of the food creates a unique flavor that internationally it is highly sought after for its
burst of flavors. Caribbean cooking is best remembered for its spices such as: ginger, curry, turmeric,
coconut, scotch bonnet pepper (often referred to as the hottest pepper in the world), and much more.

I look forward to introducing to your Restaurant moments of the Caribbean and Costenan cuisine to
not only the local Chinese but to a diverse client base from Central and South America, North
America, African and European community.

RESPONSIBILITIES OF THE AGREEING PARTIES:

The Restaurant will provide the use of the physical establishment to include: Week days Tuesday
through Thursday, the Restaurant will provide the second floor of the Dining Room and Balcony
Area; Friday through Sunday the Restaurant will give full access to the entire restaurant.

Staff Service, Bar service to include beverage, preparation, Kitchen area and its equipment’s for food
preparation, supporting personal both in the dinning room and kitchen area and assist us with the
promotion of the event.

The Pop-Up Kitchen will be responsible for the purchase of all foods for the preparation of all
Caribbean and Costenan dishes, promotion of the even and the Restaurant not only locally but
internationally (basically free advertisement), Introduction and attraction of a new client base for the
Restaurant from the Latin and Caribbean Foodie community,

REVENUE SHARING SPLIT:

The restaurant will receive 35% of the menu list price and any taxes or governmental agency fees
collected on the bill. The 35% received by the Restaurant will apply to ALL food and beverage
generated in the food service of the Pop-Up kitchen. The Restaurant will bare no responsibility for
the food cost served in the Pop-Up kitchen, but will provide all alcoholic beverage served in the Pop-
Up kitchen.

SPONSORS: Currently the Pop-Up kitchen is negotiating with Hermanos Varela the largest
distributor of Panamanian Rum (Ron Abuelo) to provide Caribbean cocktails at no cost to the
Restaurant. Any cost of this service or arrangement will be at the cost of the Pop-Up kitchen. The
sponsor will provide a bar or use a section of the bar provided by the Restaurant and a Bartender to
prepare Caribbean cocktails to include Dirty Mojitos. This is an added value service to the Restaurant
at no cost.

BENEFITS TO BOTH PARTIES:

The benefit of hosting a pop-up restaurant in your Restaurant is the novelty that brings a new genre of
gourmet cuisine for a short time while incentivizing the Restaurant revenues and introducing new
customers.

Pop-Up kitchen brings about excitement both to the customers while benefiting from free media
coverage both through traditional news coverage as via social media. It important to note, that the
event will be filmed from time to time to create a short documentary on the experience to be
introduced to various media outlets.

The Restaurant will be hosting a pop-up kitchen that will provide a unique eating experience,
something new and exciting that is not found in Shanghai, yet it is highly requested, therefore an
experience that will generate news for months to come.

TARGET AUDIENCE:
Invitations and marketing are focused on the Latin Community, as such we have partnered with the
Embassies and Consulate of these ethnic group.

Also, we have partnered with the Caribbean Association of China to invite guess from all over the
Caribbean ranging from Jamaica, Antigua, Barbados, Bahamas, Haiti.

These cultural communities are avid followers of Caribbean and Costenan food.

LOGISTICAL EQUIPMENT REQUIREMENTS:

The Pop-Up kitchen will require the use of the following:

1. A four-burner stove
2. Access to a Grill, Microwave and Fryer
3. Refrigerator and Freezer for food storage
4. A small area that can accommodate 1 Chef and 1 assistant
5. Restaurant will provide staff to include: waiters, bartenders, kitchen assistants and cleaning
staff.

MENU OR PLATTERS SERVED TO ORDER: WILL INCLUDE SEAFOOD, FISH, MEATS,

PORK AND MEATS.