GREAT STEAKHOUSE OPPORTUNITY
Low Startup & Royalty Fees

There are two choices to owning a Brangus. Choice A is what we have done in the past. It can work well for the operator; if the operator has much owner-operator restaurant experience or if the operator has an infrastructure in place to operate the restaurant.

Choice B is what we, frankly, said we would only do from here on. And only with a serious investor/owner who wants a prime site, big market, new style Brangus operation. By new style, we mean, what we have become. We have been doing this since 1990, and have evolved into what the customer perceives us to be. A saloon that serves choice or prime cuts of beef, in a laid back atmosphere, with a sports book feel. in a customer first restaurant environment. We believe in staying in the playing field with our operation, but playing on the edges some too. Product mix, payroll percentage, customer counts, table turns, gross profit in relation to sales, or in relation to net, or in relation to certain expenses, liquor to total sales, ticket times, etc. Traffic and customer demographics will dictate location and size, high gross profit items, lower than normal payroll to gross profit percentages, visual aids, Internet use, both technical and human entertainment, effective advertising for both food quality, quantity, selections, and entertainment opportunities to experience either live or online, all dictate viability and draw power. These all play
an Important role in the viability of a restaurant. Operating a restaurant, more than most businesses is not a science, it is an art with a lot of science mixed in. We have that artistic capability.

We also have the experience of operating multiple restaurants and other businesses; mainly convenience stores, in multiple states. We do not have financial capabilities to grab what we could control; but we do have the experience, the seasoning, the desire,
and the manpower to be successful on a different level .We hope you select choice B.

Either choice A or B would b exciting for my two partners, my son and daughter; but only worth our time with a seriously committed investor and/or owner. You also have great timing. My daughter has just finished college, graduating with a culinary art degree. So we have another set of experienced hands in the Brangus business ready to go. W both know opportunities abound but time is finite. We have the time to take on this opportunity now! Any question concerning our operation and/or our proposal can be answered by calling; Chastity Lee, John Robert Lee, or Robert E. Lee at 918-423-4799, faxing at 918-423-4717, or writing at the address below

Following are the two choices. If one of these choices are to your liking, we will need the following information. (1) Some type of financial information that can substantiate your ability to purchase or lease a prime site property, sign and equip it, and get into operating status in an expeditious time frame. (2) Ten thousand dollars. This money will get you a verbal commitment by Sweet Pickle LLC or Brangus Feed Lot that we will take your choice A or B and your specific or general area you desire to locate a Brangus. If these two choices together are viable, then we will get lawyers involved and sign a deal. If the choices do not agree to be viable, your ten thousand dollars will be returned to you less and expenses such as gasoline, plane fare, hotel rooms, etc. The check will be cashed so as not to put us in any defensive position in relation to our time spent. And (3) - what you would like the end result to be. We want a viable, profitable location. What’s your vision of success?

Choice A:

For then thousand dollars plus expenses and three thousand dollars per month; starting at the opening of the restaurant unit and continued until the close of the unit.

We; Sweet Pickle LLC, will help in the finding and acquiring of a viable restaurant location; help set up and train persona; help set up for flow of both customers and employees to maximize operation and enhance the net gross profit dollars; help in signage, menu, advertising, etc. design and placement; help in the store opening; and help in the day to day operation by communicating via e-mail or phone during the life of the unit; and lastly, help by filing a once per year update to the operator about new methods, criteria, perceptions, etc. of the customer.

Choice B:

For ten thousand dollars plus expenses and forty-nine percent of the net after depreciation and interest expense and/or rent expense including any sale of the unit.

We Sweet Pickle LLC, will do all of A plus oversee the day to day operations of the business. We also would agree to a morals clause to protect you from harm and if such clause was broken by us, we would forfeit any monies from you or this unit. Also, we would also agree you would have the final say on any disputes that might arise in the day to day operation of the unit and/or units. As for the costs -  The signage will cost approx one hundred thousand dollars; the building, depending on the size, around one hundred and fifty thousand dollars; the equipment both on the floor and in the kitchen around one hundred and fifty thousand dollars; the location property, approx. an acre and one half, anywhere from three to fifteen dollars per foot; and money spent to get to opening, (training and advertising), around thirty thousand dollars. The logo needs to stay the same but the name needs to represent what we have become. We have changed it on our catering trailers, but not on our restaurant, Brangus Steak House and Saloon.