INTRODUCTION TO cb5 Restaurant Group, OUR APPROACH, OUR CLIENTS, AND THEIR RESULTS

1. COMPANY PROFILE

2. INTRODUCING CB5 RESTAURANT GROUP
Cb5 is a ten year old concept development firm,
specifically targeting the hospitality industry.
“There is no better company at creating, designing, and operating restaurant concepts
than cb5.”
Reed S. Cordish, Vice President - The Cordish Company
“cb5 is comprised of culinary professionals who are talented and confident behind the
line, and procure the best domestically and globally…”
Dayna Lee, Principal – Powerstrip Design
“cb5… From concept through opening and beyond. If market leadership is your goal…
cb5 is the group to make it happen.”
Clyde Guinn, Senior Vice President - Stanford Hotels Corporation
“We couldn't be more pleased about the work that has been performed by CB5. They've
concentrated on our objectives and proven their ability to meet critical deadlines. We are
proud to be associated with them and the work they perform.”
Sean Sullivan, Chief Operating Officer - Olympia Gaming

3. WHAT WE DO
Having handcrafted one of a kind unique restaurants and
bars for over 100 clients, cb5 utilizes guerilla research,
personal interviews, focus groups, inside vendor
information and every other resource imaginable filtered
through their keen instinct and 100+ years of collective
experience to custom deliver a perfect product.

4. OUR POINT OF DIFFERENCE
Every restaurant and bar is given a unique well defined
personality and through this process we are able to
dictate the execution style of each facet. By utilizing
layers of subtlety instead of thematic treatment, we are
able to create a sustainable burn rate that can be
calibrated to the specific market needs.

5. HOW WE DO IT
Cb5 is comprised of a dozen talented industry experts all
working together to custom design and build restaurant
and bar models that are cohesive, compelling and
profitable. Cb5 is an industry leader and maintains
significant market share within the hotel restaurant
development business.

6. WHO WE DO IT FOR
IAN SCHRAGER HOTELS
44

7. 2007 Reader's Choice
Best Of DiningGuide Fort Lauderdale Awards
We asked, and readers delivered … giving us valued
opinions on restaurants in selected cities that are worthy of
DiningGuide’s “Best of 2007” awards. Below, you’ll find out
who made the grade for DiningGuide’s honor roll. From
coast to coast in cities big and small, Dining Guide brings
you detail-packed information on where to sip, sup, and
relax at places for casual bites to the finest in gourmet
dining. Now, it’s time to try DiningGuide’s honored
restaurants for 2007 … and to let us know in follow-up
reviews if they continue to meet ribbon-worthy standards.
And The Winners Are...
Tatu
Hollywood, Florida
Tatu
Hollywood, Florida

8. 2006 Reader's Choice
Best Of DiningGuide Fort Lauderdale Award
We asked, and readers delivered … giving us valued
opinions on restaurants in selected cities that are worthy
of DiningGuide’s “Best of 2006” awards. Below, you’ll
find out who made the grade for DiningGuide’s honor
roll. From coast to coast in cities big and small, Dining
Guide brings you detail-packed information on where to
sip, sup, and relax at places for casual bites to the finest
in gourmet dining. Now, it’s time to try DiningGuide’s
honored restaurants for 2006 … and to let us know in
follow-up reviews if they continue to meet ribbon-worthy
standards.
And The Winners Are...
Tatu
Hollywood, Florida

9. Condé Nast Traveler - Hot List Nights 2006
Care to have drinks on a sandy beach…in Vienna? Curious to catch naughty performance art, Vegas-style? Here are the year's 25 best new nightspots, as wide-ranging as travel itself
Altitude Skybar & Garden Lounge
San Diego, California
Perched on the roof of the San Diego Marriott, 22 floors above the boisterous Gaslamp Quarter, Altitude has a killer
view: Hulking aircraft carriers, the Coronado Bridge, and the misty mesas of Baja California are visible, as is the
diamond where the Padres play. Guests enjoy the scenery from wrought iron rockers and gray wicker Adirondack
chairs. Apropos of San Diego's celebrated sunshine, signature drinks are solar-themed, including the Solartini
(Pomarancza vodka, triple sec, and orange and cranberry juices) and the Sun Drop margarita (Cuervo Gold and
pineapple and cranberry juices). Order up food from the Soleil @ K restaurant, on the ground floor, then sample
from a cigar menu that includes vanilla-flavored Havana Honeys. DJs spin Thursdays through Saturdays, attracting
local surfers and skateboarders along with Hollywood party boys. The rest of the week, people (wrapped in comfy
afghans supplied by the bar) relax around the outdoor fire pit and watch the sun set over Point Loma.
Address: 660 K St., San Diego, California
Tel: 619 696 0234

11. Condé Nast Traveler - Hot List Tables 2007
West
Los Angeles, California
Perched atop the 17-story Hotel Angeleno, West has intoxicating views of the city's sprawl and the Pacific
Ocean. Chef Josh Moulton, formerly of Manhattan's Union Square Cafe, offers a well-rounded menu that
ranges from grilled peppers with burrata cheese, to yellowtail and avocado tartare, to a perfect New York
strip steak (entrées, $22–$58).
Address: 170 N. Church Lane
Tel: 310-481-7878

13. FEATURED PROPERTIES

14. Four Food Studio – Long Island, NY

15. Tatu – Hard Rock Casino, Ft. Lauderdale FL

16. West – Hotel Angeleno, Los Angeles CA

17. MAC – Hilton Prince Kuhio, Waikiki, HI

18. Soleil @ K – Gaslamp Marriott, San Diego CA

20. Altitude – Gaslamp Marriott, San Diego CA

21. Beach – W Hotel, San Diego CA

22. Bleu – Greenwich, CT

23. Crush – Hartford Marriott, Hartford CT

24. Pao – Miami, FL

25. Moda – New York, NY

27. Cinnabar – New York, NY

28. SCOPE OF SERVICES
RESTAURANT CONCEPT
OPTIMIZATION
I. ANALYSIS AND CONCEPT
2. CONCEPT DEVELOPMENT
1. PROPERTY ASSESSMENT
a. CREATE DIRECTIONAL RESTAURANT AND INTEGRATED
a. IDENTIFY RESTAURANT NEEDS AND GOALS BAR CONCEPT THAT ADDRESSES THE PROPERTY’S GOALS
b. ASSESS EXISTING PHYSICAL LAYOUT AND CONDITIONS. AND IS COMPETITIVE WITHIN THE LOCAL MARKET
c. ARTICULATE SPECIFIC CHALLENGES b. IDENTIFY RESTAURANT AND BAR PERSONALITY
d. DEFINE SPECIFIC FOOD AND BEVERAGE COMPONENTS c. ARTICULATE KEY DESIGN ELEMENTS
• BREAKFAST • BALANCE AESTHETIC, ARCHITECTURE, AND
• LUNCH MENU CONCEPT
• DINNER • DETERMINE AND STORYBOARD VENUE POINT
• ALL DAY OF VIEW (ATTITUDE)
• POOL • DESCRIBE SERVICE CULTURE
• LOBBY d. CREATE A FINANCIAL MODEL TO HELP ASSESS RETURN ON
• COFFEE BAR INVESTMENT SCENARIO
• ROOM SERVICE • SALES PROFORMA BY MEAL PERIOD
• DESSERT • ESTIMATED COVER COUNT
• BANQUET/CATERING • ESTIMATED AVERAGE CHECK
• WINE LIST • OPERATING BUDGET SCENARIO
• SPECIALTY COCKTAILS • OUTLINE COLLATERAL COSTS
e. COMPETITION SURVEY WITHIN DINING SEGMENT e. LAYOUT AND DESIGN
(DETERMINE “SHARE OF STOMACH”) • ASSIST IN TREATING ABSTRACT OVERALL
f. COMPARISON ANALYSIS WITHIN LOCAL MARKET DESIGN CONCEPT
g. PRICE POINT ANALYSIS WITHIN MARKET • WORK WITH DESIGN TEAM TO CREATE
h. PROFILE GUEST DEMOGRAPHIC TRAFFIC FLOW AND SPACE ALLOCATION FOR
i. PHYSICAL PLANT ANALYSIS SCHEMATIC TREATMENT
• RESTAURANT SPACE AND ACCESS • ESTABLISH TABLETOP DESIGN
• KITCHEN AND STORAGE FACILITIES • IDENTIFY AND SOURCE ALL TABLETOP ITEMS
• WORK STATIONS • IDENTIFY KITCHEN EQUIPMENT, BAR
• BAR/LOUNGE EQUIPMENT, SERVICE STATION EQUIPMENT
• DISHWASHING AND PREP • INTERFACE WITH KITCHEN SUPPLIER ON
THEIR BLUEPRINTING
• IDENTIFY POS TERMINAL PLACEMENT
• IDENTIFY AND SOURCE ALL SMALLWARES

29. II. IMPLEMENTATION AND OPENING
1. IMPLEMENTATION AND TRAINING 2. AMBIENCE - LIGHTING AND MUSIC ENVIRONMENT
a. ASSIST IN STAFFING (KEY STAFF) a. ASSIST IN LIGHTING SCENE DEVELOPMENT & PROGRAMMING
• HELP SCRIPT CLASSIFIED ADVERTISING b. ASSIST IN SOURCING CUSTOM MIXED MUSIC BEDS
• SUGGEST RECRUITMENT AVENUES
• INTERVIEW AND PROVIDE OPINION ON 3. PURCHASING AND RECEIVING
RESTAURANT CHEF DE CUISINE
• INTERVIEW AND PROVIDE OPINION ON RESTAURANT a. IDENTIFY PRODUCT SPECS
G.M./A.G.M./SERVICE DIRECTOR b. LOCATE VENDORS
b. HANDS-ON BOH PRODUCTION AND RECIPE DEVELOPMENT c. PURCHASE ORDER TO INVOICE PROCEDURE
c. FULL FOH SERVICE STAFF TRAINING d. RECEIVING TECHNIQUE FOR QUALITY AND ACCURACY
d. DAILY MONITORING OF MENU MIX AND PERFORMANCE e. ESTABLISH DAILY RECORD KEEPING INCLUDING
e. PROVIDE SIDE WORK LISTS, OPEN AND CLOSE PUNCH PURCHASE SUMMARY
LISTS
f. PROVIDE JOB DESCRIPTIONS FOR EACH STATION 4. OPENING OF NEW CONCEPT
g. FOH STAFF CERTIFICATION THROUGH CB5 SIGNATURE
TRAINING PROGRAM a. PRE-OPENING (IMPLEMENTATION TEAM ON SITE AS
h. ASSIST IN SELECTION AND SOURCING OF STAFF NEEDED UP TO 14 DAYS PRIOR)
UNIFORMS b. GRAND OPENING PARTY
i. ASSIST IN SELECTION AND INITIAL SET UP OF POS c. POST-OPENING (IMPLEMENTATION TEAM ON SITE AS
SYSTEM NEEDED UP TO 14 DAYS AFTER)
j. MANUALS AND FORMS
• STANDARDIZED RECIPE BOOK (WITH 5. WRAP UP
PHOTOGRAPHS)
• MENU DESCRIPTIONS a. REVIEW FINISHED PROGRAM WITH CLIENT
• MENU YIELD TESTS b. PROVIDE CURRENT ASSESSMENT
• MENU MIS EN PLACE FORMS c. PROVIDE RECOMMENDED PATH
• FOOD PURCHASING BID ANALYSIS FORM d. ADDRESS ANY OPEN QUESTIONS OR ISSUES
• FOOD AND LIQUOR PERPETUAL INVENTORY FORMS
• FOOD AND LIQUOR ORDERING FORMS
• FRONT AND BACK HOUSE SCHEDULING
SPREADSHEETS
• STAFF TRAINING AND OPERATIONS MANUAL
k. STANDARDS ON CD-ROM FORM
l. RESERVATIONS AND SYSTEMS TRAINING
m. CB5 IMPLEMENTATION STAFF
• CB5 PROJECT MANAGER
• IMPLEMENTATION TEAM (ONE FOH, ONE BOH)
• CB5 TASK FORCE (NOT INCLUDED, TO BE BILLED
SEPARATELY DEPENDING ON SPECIFIC NEEDS)

30. cb5 restaurant group, llc
two sound view drive, suite 100
greenwich, ct 06830
t 203.441.8210 f 203.542.0743
www.cb5restaurantgroup.com