We put Love In Every Pita® so you canFeel Brighter on the Inside.®

TABLE OFCONTENTS

ForwardOur Promise & StoryOur MissionOur Foundation–P.I.T.A.Our BrandOur MenuOur TeamThe OpportunityOur PressHow to Get in Touch With Us

Great brands have one thing in common — they have a point of view. They know where they’ve been and they know where they’re going. They are passionate, purpose-driven and

uncompromising in what they believe. The right POV can inspire employees to be their very best. To take pride in their work. To give that li�le extra that makes all the di�erence in the world. If done right, it will build trust and loyalty with people you might have thought were unreachable. And in the end, you’ll create much more than just customers. You’ll create an army of believers and brand ambassadors.

GARBANZO® IS A GREAT BRAND, AND WE TOO HAVE A POINT OF VIEW.

FORWARD

OUR PROMISE/OUR STORY

We believe in balance. We believe that there is a di�erence between eating to live and living when you eat. We are unreasonable in the lengths we will go to strike the perfect balance of delicious AND nutritious. To make our culture nurturing and inspiring. To make our company innovative and remarkable. We’ll stop at nothing to deliver a di�erent kind of delicious. Our passion for showing the world how delicious nutritious can be is what sets us apart. We taste. We cook. We invent. We want every experience to be an exceptional one. We work harder. We work as a team. We love what we do and we want to share it with the world. It’s what drives us and makes us fanatics about pu�ing Love in Every Pita so that the world may Feel Brighter on the Inside. That’s our promise.

OUR MISSION

OUR FOUNDATIONP.I.T.A

Our foundation is comprised of four brand pillars (P.I.T.A.) that act as the company’s compass - directing everything from our product development to our people development to our relationships with guests. And the proof of our foun-dation is found in our everyday practices.

We Are PASSIONATE About Our Business and Our Food

PRIDE

TEAMWORKTEAMWORK Makes The Dream Work

ACCOUNTABILITYWe Are All ACCOUNTABLE

We Act With INTEGRITY and Show RespectINTEGRITY

LOVE IN Every P.I.T.AFEEL Brighter ON THE INSIDE

We are purpose driven and mission led by our foundation that we call P.I.T.A.

Our Brand

THE BRAND HISTORYAND DIRECTION

• Our founder moved to Denver from Israel.

• Fell in love with the fast-casual model but missed the vibrant Mediterranean flavors he’d grown up with.

• He recognized an opportunity to create atruly unique dining experience within the Denver community.

• The wheels began turning and an idea was beginning to take shape.

2001 2008 2018• GARBANZO Mediterranean Grill was born.

• A simple mission: to bring the simple, healthyand flavorful Mediterranean recipes from our founder’s childhood to the mainstream.

• From our handmade falafel to signature pitas,we aim to put grandma’s love into every recipe we make, for people of every diet.

• Whether you are vegan, vegetarian, gluten-free or just plain hungry, we have the dish for you.

• We’ve come a long way since 2008 and the lessons we’ve learned have been truly invaluable.

• James Park, has taken GARBANZO® from our founder’s roots and turned it into an amazing emerging brand on the brink of serious growth.

• With a revitalized logo, interior design and awesomemenu innovation, we are excited to see GARBANZO Mediterranean Fresh® continue to get ever closer to our founder’s original vision of showing the worldhow delicious nutritious can be.

2016

• James Park, becomes CEO and fine tunesthe mission and menu by removing all MSG, preservatives, and additives and rebrands as Garbanzo Mediterranean FRESH®

- James Park -Chief Executive O�cer

When we were growing up people’s concerns were mostly around calories and fat. Today the concern is more about the chemicals in our food than the calories.

Going forward people will seek out foods that are rich in nutrients.It’s our mission to serve food that is both delicious and nutritious.

And Mediterranean food and old world recipes meet that stringent requirement. This is where the puck is going.

ROOTED IN HERITAGE

We stick to the food standards developed long ago in the Mediterranean. By using old family recipes and unaltered ingredients, our meals stand out in a pure, authentic fashion.

SIMPLE HAS ALWAYS BEEN BEST

Our food is created using basic ingredients responsibly sourced straight from nature. Our unique earth-grown flavors, like olive oil, paprika and hummus, make each dish simple, clean and good for you.

A PERFECT BALANCE

We strive to make every Garbanzo disha balanced blend of flavor and nutritionto ensure each visit brings you something fresh, simple and di�erent.

INSPIRED BYTRADITION...

… But not bound by it. We take Old world recipesand GARBANZO-TIZE them. We’ll dial up the herbs or tweak the culinary technique to create an exper-ience that is unmistakably rave-worthy. And our inspired dishes will leave our guests hash-tagging “#How’dTheyDoThat?!?” “#EATGARBANZO”

THE MENU

Mediterranean cuisine is food that you can feed your kids without worrying about preservatives, MSG or trans fats, and it caters to virtually every diet – from vegan

and vegetarian to paleo and meat eaters. Because it’s simple, fresh and authentically made, it’s become the newest trend in the fast-casual segment.

- James Park, Chief Executive O�cer

OUR TEAM

JAMES PARKCHIEF EXECUTIVE OFFICERJames is a savvy marketing and operations executive who is truly passionate about all things “brand.” James excels through transformational leadership by “humanizing the intangibles;” developing programs that are meaningful and ultimately “stick”. For the past ten years, James served in executive leadership roles (o�en as head of marketing and operations) for some of the most well-established and fastest growing concepts in the Fast Casual, QSR, and retail environment: Which Wich, 7-Eleven and Charley’s.

MIKE SMITHCHIEF FINANCIAL OFFICERMike is an entrepreneurial and fiscally spirited leader with extensive experience in achieving and exceeding organizational goals, by accurately analyzing financial reports and implementing action plans to develop organizational success. Prior to coming to Garbanzo, Mike was the Director of Finance and Information Technology/ Vice President of Operations at Fleet Financial.

RON COOLDIRECTOR OF CORPORATE AND FRANCHISE OPERATIONSWith over 25 years of experience, Ron is a visionary leader who works closely with our CEO leading the initiative to operate great restaurants. Formerly the Chief Operations O�cer for Five Guys in Denver, CO where he led franchise business development, he has extensive experience in operational management, organiza-tional development and is proficient in team building.

MICHAEL STAENBERGCHAIRMAN OF THE BOARDFounder and President of The Staenberg Group, Michael is a leader, visionary andphilanthropist. He has achieved unprecedented success in the commercial real estate sector and has helped to create quality communities nationwide. Michael has held the chairman position since 2014 and has made an incredible impact to our brand.

DEVIN HANDLER DIRECTOR OF MARKETING Devin is an 18-year trench-hardened branding veteran with experience at topad agencies and leading internal corporate marketing teams. Handler uses transaction-level data and consumer insight to create omni-channel marketing strategies that ensure the brand is hi�ing all the right levers along the consumer journey. Ultimately Devin is busy building sustainable sales, brand a�nity and cultivating raving brand advocates. Before being commi�ed to making fresh Mediterranean cuisine a mainstream favorite across the U.S. Devin was the Director of Franchise and Regional Marketing for QDOBA Mexican Eats. Devin opened the first international franchise locations in Canada and helped grow the QDOBA brand from 200 units to over 700.

16th & Market Greenwood Village

Boulder Broadmoor Cornerstar

Denver West First & Main Fort Collins Glendale Highlands

Highlands Ranch Lone TreeLi�leton

Park Meadows University Hills

Houston San Antonio

San Antonio Food Truck

St. LouisSt. Louis Food Truck

Colorado State University George Mason University

Liberty University Minnesota State University

University of Illinois

Atlanta International Airport

Denver International Airport

Longmont, ColoradoNotre Dame University

COLORADO

TEXAS

MISSOURI

UNIVERSITIES

AIRPORTS

COMING SOON

OUR LOCATIONS

The Opportunity

FRANCHISING PROCESS

FRANCHISEINQUIRY

INITIALCALL

PERSONALPROFILE &FINANCIAL

REVIEW

SPEAK TOOUR

FRANCHISEES

DISCOVERYDAY &

MARKETVISIT

SIGNFRANCHISEAGREEMENT

SITE REQUIREMENTSTRADITIONAL

TRADE AREA• TOTAL POPULATION: 50k+• DAYTIME POPULATION: 10k+ daytime workers in trade area• MEDIAN INCOME: Above average income ($60k+)• MEDIAN AGE: Strong concentration of 21-54 year olds• OCCUPATION: Strong mix of white collar and service professionals• TRAFFIC COUNT: 25k+ vehicles per day on main artery

LOCATION• MIN/MAX: 1800-2200 sq depending on trade area, 40 seats• FRONTAGE: 30 feet minimum• SIGNAGE: Maximum allowed by code, two sides of the building minimum, 24” le�ּers minimum• PATIO: Outdoor seating strongly preferred with enclosable railing• STORE LOCATIONS: End cap or in-line with good visibility, pad site• CO-TENANCY: Dominant grocer, high-end retail, high-end QSR

SPACE SPECIFICATIONS• POWER: 400 AMP, 120/208V 3 phase, 4 wires• HVAC: One ton per 150 sq • Gas: 2000 CFH, @7” w.c.• FIRE: To code, sprinkled• PLUMBING: 1” domestic water line, 65 psi• SEWER: 4” sanitary sewer line• RESTROOM: One female, one male with urinal or unisex

AIRPORT CRITERIA• AIRPORT: Medium to large size, located in major urban areas in the US• TRAVELERS: Business and leisure• DESTINATIONS: Variety of domestic and international• PASSENGERS: Total passengers not less than 4 million• ENPLANEMENTS: Total enplanements in terminal / concourse not less than 2-2.5 million• TOTAL ENPLANEMENTS: Airport-wide not less than 4 million• MEDIAN AGE: Strong concentration of 21-54 year old

LOCATION (AIRPORT SPECIFIC)

• MIN/MAX: 800-1200 sq � depending on number of enplanements, 20 seats• FRONTAGE: 15 feet minimum• SIGNAGE: Maximum allowed by airport authority• PATIO: Exterior seating strongly preferred with enclosable railing• LOCATION: Central location within terminal/concourse and/or within major food court(s) post-security. Multiple locations desired if warranted by level of enplanements

LOCATION (UNIVERSITIES AND FOOD COURTS)

• MIN/MAX: 800-1200 sq �• FRONTAGE: 15 feet minimum• SIGNAGE: Maximum allowed by the University or food court management• LOCATION: Student Union strongly preferred and/or central location within food court

SITE REQUIREMENTSNON-TRADITIONAL

ESTIMATED INITIAL INVESTMENT

Type Of Expenditure Amount Method Of Payment When Due To Whom Payment Is To Be Made

Initial Franchise Fee (Note 1)

$30,000 Lump Sum Upon Signing The Franchise Agreement

Us

Training Fee $8,000 Lump Sum Upon Signing The Franchise Agreement

Us

Security Deposit And Lease(Note 2)

$4,000 - $12,000 Lump Sum Signing The Lease Landlord

Improvements/ Construction/ And Interior Decorating (Note 3)

$94,000 - $250,000 As Incurred Prior To Opening General Contractor + Interior Designer

Smallwares (Note 4) $7,000 - $12,317 Lump Sum Prior To Opening Approved Suppliers

Furniture/Fixtures (Note 4) $14,350 - $65,000 Lump Sum Prior To Opening Approved Suppliers

Equipment $85,000 - $100,000 Lump Sum Prior To Opening Approved Suppliers

Signage $6,500 - $20,000 Lump Sum Prior To Opening Vendors

Supplies$1,500 - $3,000 Lump Sum Prior To Opening Vendors

Licenses And Permits (Note 5)

$200 - $1,000 Lump Sum Prior To Opening Government Agencies , Utility Providers

Travel And Living Expenses While Training

$12,000 - $16,000 As Incurred Prior To Opening Airlines, Hotels, Restaurants, Car Rentals

Computer Equipment $13,700 - $18,000 Lump Sum Prior To Opening Approved Suppliers, Vendors

Initial Inventory (Note 6) $6,000 - $9,000 Lump Sum Prior To Opening Approved Suppliers

Professional And Architect Fees (Note 7)

$18,000 - $26,000 As Incurred Prior To OpeningArchitects

Insurance (Note 8) $625 - $1,125 Lump Sum Prior To Opening Insurance Company

Additional Funds – 3 Months (Note 9)

$71,000 - $195,000 As Incurred As Incurred Employees, Suppliers, Etc.

Grand Opening Advertising $15,000-$17,000 As IncurredOpening Company

Advertising Company

Total (Note 10) $387,400 - 783,967

TYPE OF FEE AMOUNT DUE DATE REMARKS

Royalty Fees (Note 11)

5% of Net Sales Payable each week on Monday (based on Net Sales of the previous week, Wednesday through Tuesday)

Fees and sales back-up report due. Payments must be made via electronic funds transfer.

Marketing Administration Fee (Note 12)

0.5% of Net Sales Payable weekly by Monday of the following week Payments must be made via EFT

OTHER FEES

FINE PRINTThese charts describe the estimated initial investment for a Garbanzo Mediterranean Fresh restaurant, whether it is a single unit or a Unit under the ADA. The initial investment for an Area Developer will include the Development Fee, which is equal to the number of Units to be opened under the ADA multiplied by $30,000. The initial investment assumes you will rent the premises. If you purchase the property, your initial expenses will dramatically increase.

NOTES:1. Initial Franchise Fee. The Initial Franchise Fee is $30,000. As described in Item 5, if you are an area developer under our Development Program, you must pay us a Development Fee when you sign the ADA equal to the number of Units to be opened under the ADA multiplied by $30,000. When you sign a Franchise Agreement for a particular Unit under the ADA, you will receive a credit of $30,000 and, therefore, the Initial Franchise Fee for that Unit will be paid in full.

2. Security Deposit and Lease. The size of your Grill will range from 1,500-2,500 square feet and will typically be located in a strip mall. If you do not own or purchase real estate for your Grill location, you will need to lease space from a landlord. In most cases the landlord will require a security and/or rental deposit. Usually, the landlord will require you to pay the equivalent of one month's rent. Rental rates or deposits on an unknown location cannot be predicted in advance. However, the rental rates will most likely depend on the size and location of your Grill. These costs will vary greatly depending on the metropolitan area where your Grill will be located. These estimates are based on one month's rent for a security deposit and the first month's rent. These estimates are based on rents in Denver, CO.

3. Improvements/Construction/Interior Design. When a site has been selected, we will provide you with layout, drawings and design of a typical Garbanzo Mediterranean Fresh restaurant. The cost of construction, improvements or building varies widely by the size of the space, the existing improvements and local construction rates. Our high-end range reflects the costs of optional seating additions, including covered patios with heating that can be used year-round. Until a specific site is located and evaluated a reliable estimate of costs cannot be projected. Sometimes you may receive a construction allowance from the landlord or you may lease a location which was already built out as a restaurant and, if so, the costs may be reduced accordingly.

4. Furniture/Fixture/Smallwares. These costs include all of the furniture and fixtures for your Grill as well as the smallwares, wall décor and menus. The costs shown are for all new equipment. The cost is turnkey, including installation.

5. Licenses and Permits. These amounts represent the business license and estimated utility deposits. The amount of your actual utility deposits will vary depending on the size of your Grill, the number of utilities your landlord requires you to pay and the number of utility companies that require a deposit. Usually, a landlord will require you to pay all utilities servicing your Grill. Typically, utility providers require a deposit equal to 1 month's average charge for that utility. These estimates are based on locations in and around Denver, Colorado.

6. Initial Inventory. These amounts represent the inventory, including all food costs, you will need to begin operations.

7. Professional Fees and Architect Fees. The services of a licensed architect are usually required to detail the layout into construction plans. You will pay for the architect's services directly. In addition, you are encouraged to seek assistance from an attorney and an accountant.

8. Insurance. These amounts represent 25% of the annual premium for the required insurance. Many insurance companies will require you to pay this amount prior to opening and allow you to pay the remainder in monthly payments throughout the year. The type of insurance you are required to maintain is described in Section VII.H. of the Franchise Agreement. Typically, the annual premiums will range from $2,500 to $4,500 per year.

9. Additional Funds. This item estimates your expenses during the initial period of operation of your Grill (other than the items identified separately in the above table). These expenses include estimated rent, payroll costs, benefits, utilities, additional inventory requirements, supplies, etc., but do not include Royalty Fees, Advertising Fees, Marketing Administrative Fees, Technology Fees, or an owners' draw or salary. These figures are estimates, and you may have additional expenses in order to start the business. Your costs will depend on factors similar to these: how closely you follow our methods and procedures; your management skill, experience and business acumen; local economic conditions; the local market for your products and services; the prevailing wage rate; competition; and sales level reached during the initial period.

10. Total. Costs and expenses can vary depending on various factors like local real estate costs, cost of labor and supplies. These figures were based on our affiliate's experience operating the Garbanzo Mediterranean Grill restaurants since 2008, and the expenses may differ in other parts of the country. Except as described above, none of the fees listed in this Item are refundable. Your financial condition and arrangements negotiated by and the business decisions made by you will also affect these costs. There can therefore be no assurance that the experience of a particular franchisee will correspond with the information presented above. You should review these figures carefully with a business advisor before making any decision to purchase the franchise.

PRESS

GARBANZO MEDITERRANEAN FRESHIS NOW OPEN IN CLAYTON

BY CHERYL BAEHR NOVEMBER 21, 2017 AT 12:43 PM

CHERYL BAEHRGarbanzo brings its "delicious and nutritious" food to Clayton.

S ince 2009, Garbanzo Mediterranean Fresh (8143 Maryland Avenue, Clayton; 314-224-5222) has been serving fast-casual, healthful Mediterranean-inspired food to the people of Denver. Now, the growing brand is branching out of the Mile High City, and St. Louis is one of its �rst stops.

"Our goal is to make you feel brighter on the inside," says Devin Handler, the restaurant's director of marketing. "This is nutrient-dense food in a fast-casual setting, but it's delicious and nutritious. We purposely put the word delicious �rst."

Garbanzo follows the customizable model of dining, popularized by Chipotle, wherein diners choose a style of entrée, protein and accoutrements. It's speedy, a�ordable and personalized, but Handler is quick to point out that the restaurant does not take any shortcuts.

"We call ourselves restaurants and not stores for a reason," he explains. "We make everything in-house — we knead, we bake, we sauté — and every ingredient we use is something your grandmother would recognize."

Garbanzo allows diners to customize their dishes. CHERYL BAEHR

Located in the former Companion space on the west side of downtown Clayton, Garban-zo's latest restaurant is what Handler calls "Garbanzo 2.0," a re-imagining of the brand that aims to underscore its house-made philosophy and re�ne its image.

For those who have dined at one of the restaurant's previous iterations in Colorado, the change is noticeable in the aesthetics, not the food. Gone is the restaurant's signature lime-green color scheme, in favor of a more muted palette of Mediterranean blue and earth tones. A line of booth seating runs down the center of the space while tables and chairs line the length of the room. Accent pillows soften the aesthetic, and glass pendant lamps hang from the ceilings.

One of the other big changes, Handler notes, is that Garbanzo's bread-making operation has been brought out to the front of the restaurant, so that diners can watch as their pitas are being made. These warm, �u�y breads can be �lled with a variety of protein options, including chicken, beef and lamb gyro meat, falafel and grilled steak.

Guests can also choose to have their meal served as a salad, a plate, a "Med burrito" or a �atbread.

Entrées can be dressed with everything from tabbouleh to hummus to cilantro sauce, and diners are encouraged to add as many things as they'd like. And if they get carried away and end up creating a concoction that doesn't work, guests are welcome to return their items and give it another go.

"It's the Garbanzo Guarantee," says Handler. "We want this to be accessible adventure and allow our diners to take risks and try new things without having to worry about ruining their lunch."

Handler sees the sky as the limit for Garbanzo, and if the positive response and lines out the door during lunchtime in its �rst few days are any indication, this will be the �rst of many Garbanzo outlets in the region.

"Our goal is for our guests to have a truly remarkable experience," Handler says. "We want you to taste how delicious nutritious can be."

Garbanzo Mediterranean Fresh is open Monday through Friday from 10:30 a.m. until 9 .m. and Saturdays and Sundays from 11 a.m. until 8 p.m.

We are always hungry for tips and feedback. Email the author at cheryl.baehr@riverfront-times.com.

The possibilities are endless.

PRESS

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