Case Study One - New Restaurant Cost of Creation
	Business Overview Culinary school graduate with a desire to finally "go it alone" Desire to do small, intimate dining establishment (50-70 seats) Desire to do the restaurant in their dream city (yet never lived there before) Didn't know how much money to raise or "what am I really getting myself into" Concerned about all the things that they "didn't know" Concerned about failure and "being a statistic"   Nextaurant Results Worked with restaurateur to refine the concept and create a restaurant strategic business "vision" Leveraged the Nextaurant Cost of Creation Model™ and created a five year proforma projection of all the potential revenues and expenses required to open and run a successful and profitable restaurant Saved the restaurateur over 38% in restaurant start-up costs Gave the restaurateur real direction in fundraising (financial need), location tradeoffs (to match the economics of their concept), team to build to win in the marketplace, and an overall business "education" on what are the most critical tradeoffs in the launching of their restaurant

Case Study Two - Restaurant Expansion (into new locations)
	Business Overview Restaurant highly successful and in existence for 9 years Owner wanted to expand charter location and open 5 additional units Owner wanted to leverage Nextaurant's approach to expansion so that they could grow cost effectively and enhance profitability significantly Owner needed to "organize" the restaurant prior to expansion (business model, jobs, financial management, etc.)   Nextaurant Results "Reorganized" the restaurant for expansion success while adding profitability to the current bottom line Nextaurant coached owner to raise significant funds for the expansion Nextaurant leveraged its services, products, and tools to profitably begin to expand the restaurant empire (i.e., Cost of Creation Model™, Launch Logistics, etc.)

Case Study Three - New Restaurant Opening Launch Logistics
	Business Overview Collaborated with owner to determine the economics of starting up the restaurant (e.g., Cost of Creation Model™) Money already raised for the restaurant venture Owner desired to leverage Nextaurants "Opening a Restaurant" business experience Owner knew how tough it is to open and run a successful independent-owned restaurant and desired the power of the Nextaurant team approach   Nextaurant Results Managed the opening of the restaurant end-to-end in tight deadlines Performed all key operational activities to open the restaurant (i.e., location assessment, vendor establishment, procurement, hiring/training and much more) Opened the restaurant on-time, under budget Provided restaurant with significant operational efficiencies so that they make more money Refocused restaurant team on delighting the customer instead of "dealing with the headaches"

Case Study Four - Restaurant Expansion (in current location)
	Business Overview In business for four years Turning a modest profit -- approximately 4% annually Customers "out the door" and "getting slammed" Restaurant had the opportunity to expand into the adjacent new space to meet their increased demand Employee challenges (e.g. high turnover, confusing job roles and responsibilities, etc.)   Nextaurant Results Expanded operations and added real capacity in current footprint Saved owner $100,000 in hard dollar real cost outlay to expand business Helped owner to realize NEW revenue of over $525/day Helped owner implement major business and labor efficiencies in 2002 Improved the overall bottom line by an additional 7.2%

Case Study Five - Restaurant Operations Assessment
	Business Overview In business for twenty years with over 500 customers a day Well-run restaurant with strong business processes, well-trained loyal staff (12 year average tenure), business efficiencies Bottom line approximately 11% annually   Nextaurant Results Found owner $35,000 in real cost savings and $32,000 in labor savings Uncovered NEW revenue opportunities of over $30,000 Uncovered opportunities for the restaurant to improve overall bottom line in 2002 by 6.9% As of 4Q 2002, actual Cost of Food savings of 2.5%