Our Net Profit margin is healthy @ 20% in Year 1, increasing to 30% by Year 2 

• Cost of Goods Sold (COGS) are inline for food and below average for Retail, due to increased margins on X by ANALOG. 
• Payrolls are inline in Year 1 and below average in Year 2 as revenues grow 
• Operating Costs are low due to lower cost of living in Bali, low rent locked in during Covid and QSR / FSR model for F&B 

Our time to market is extremely short at 2-3 months 

• construction is nearly done due for completion in Nov 
• management team is already in place from Sep 
• operational planning (top level) is already in place from Oct 

Our break even point is short < 2 months from open 

• F&B is dominant early 
• fixed costs are low
• variable costs are high 

Our time to operating F&B at capacity is short < 6 months from open 

• our menu is small 
• our FCR / QSR model is simple 
• our systems are strong 
• our back office is strong 

Retail contributions increase as years increase 

• strongly correlated to F&B sales (internal up/cross-selling) in Year 1 and 2 
• external sales increase with increased brand awareness in Year 3++

Label contributions increase as years increase 

• initial correlation is to Retail sales in Year 2 and 3 
• external sales increase with increased brand awareness in Year 3++