Konseptbyrået by Gastrogruppen

raise the bar

– working WITH OUR CONCEPTS

Our vision We believe that the hardest and most difficult thing you can do, is making great tasting food in an easy way so that everyone can run a restaurant. At some point making great food is not a matter of skills; it’s a matter of understanding, of learning the do’s and don’ts and of keeping it simple. Leonardo da VInci once said:

“Simplicity is the ultimate sophistication” This is also the reason why we only ask you to bring 3 things to work: Your mind so you can obtain the information given to you by us, your colleagues and your guests. Your heart so your colleagues and your guests feel your presence. Your stomach so you can follow your gut feeling, and let your instinct help you tell right from wrong.

Our philosophy Konseptbyrået is built on a philosophy of raising the bar. We like to set our own standards, and we set them high because the high fruits are more fun to pick. They tend to be as rewarding, as they are difficult – and we’re always up for the challenge! All our business concept builds on four principal ideas: QUALITY - HYGIENE - ENVIRONMENT - SERVICE These ideas are the alpha and omega of success, and they are all interdependent. Should one of them collapse, others will follow. Though interdependent, in one aspect service takes precedence over the rest. This owes to the fact that service is the one thing that cannot possibly be imitated by our competitors. No one copies the behavior of others and gets away with it. That’s exactly why you should be part of our franchise team.

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Quality The quality of our food is the parameter with which we cannot compromise: the food we produce is to be superior in every way. We want it to look good, feel good and taste like a piece of heaven. Nothing less!

Hunter S. Thomson nailed it, when he said:

“Anything worth doing is worth doing right” So be conscientious. It makes no sense otherwise.

Hygiene It goes without saying that we are meticulous about hygiene. Evil tongues might even call us fanatic, but the fact of the matter is that we cannot be too careful about hygiene and food safety. We wash and disinfect our hands as if our lives depended on it, and in general we maintain a high standard of hygiene by educating employees and giving priority to the issue.

Environment The word environment has a double meaning to us. It is both the physical space in which we operate, and the atmosphere we create around and between us. We make a priority of both, since they define who we are in the minds of our guests. They form our image. In decorating our restaurant we aim for an aesthetic that is as inviting as it is inspiring. However, our environment does not boil down to physical artifacts. Great interior and decorations make a restaurant look good, but you and your colleagues make it feel good. You make the guests want to come back for more. Ultimately, we want our restaurant experience to stay with our guests even after they have left the restaurant. We want to leave our mark, and that is best done by making our guests feel good. .

Service As we are aware that the above three points can be copied, we attribute the majority of our success to the employees – they are encouraged to strive in giving our guests more than they expect. In our interpretation service is to exceed the expectations of our guests. Only when expectations are exceeded, do we set ourselves apart in the minds of our guests making them the best ambassadors imaginable. And good ambassadors are exactly what make our world spin, so never underestimate the mechanism of word of mouth marketing. We aim to satisfy our guests to the extent that they will put their reputation on the line to recommend us – even when there is nothing in it for them!

THE

TEAM

Ove Kåveland Partner / CFO An long standing CFO and entrepreneur within the restaurant and real estate industy since 1990.

Claus Skovsted Partner / Concept devoper Founder of NCRS Group in Odense and founder of Bar’Sushi, a fast growing franchise chain both in Denmark and Norway.

Narve Ellefsen Partner / Agency manager Founder of Gastrogruppen, running multiple restaurants in Southern Norway. since 2001.

THE CONCEPTS

PANDA PANDA Café & Winebar

CURRY CURRY Indian & Thai

BAR’SUSHI Diner & Take Away

BURGER BAGERIET Your local burger joint

PANDA PANDA Café & Winebar Panda Panda is a unique combination of a strong cafe concept with healthy contemporary salads, wraps, smoothies and a completely new approach to wine bars in the evening. Design is fresh, playful and unique. A typical city concept that requires a central location, preferably where people travel. Wine intrest needed - outdoor area prefeered - approx 50% take away - running with best practice, 10% is achieved on the bottom line.

CURRY CURRY Indian & Thai Curry Curry combines the best of 2 world cuisines with famous curries from both India and Thailand. An innovative restaurant concept that anyone can start. Full training is provided. Fits just as well in large cities as in smaller places with at least 8,000 - 10,000 people within a radius of 5 km. Only best sellers on menu, hits 95% of guest base - approx 90% take away - running with best practice, 10% is achieved on the bottom line.

BAR’SUSHI Diner & Take Away The Danish chain Bar´Sushi is now taking over Norway. Started in Denmark by Claus Skovsted where it has quickly become a success. The first department will open in Kristiansand in the autumn of 2021. Bar´Sushi is suitable in all cities with more than 10,000 people. Opportunity for full training as a sushi chef through the franchise system. Individually designed interior - approx 80% take away - running with best practice, 10% is achieved on the bottom line.

BURGER BAGERIET Your local burger joint Burger Bageriet is a takeaway focused burger restaurant that offers the very best homemade burgers for the whole family. We bake our own potato burger buns. Using high end state of the art equipment, we make kitchen processes highly automated. Owning a Burger Bakery franchise is a great opportunity for the right person. Real bakery with fresh potato burger buns made daily - approx 80% take away - running with best practice, 10% is achieved on the bottom line.

WHAT’s in it. . .? • you own and run your own individually designed restaurant, • you are backed up by a Head Office with 15 years of experience from the restaurant industry. Sharing best practice, budgeting and follow-up on your goals. • part of a franchise, where you get advice, shared knowledge and ideas from other franchisees • you can spend your time on the most important things as a restarateur: serving delicious food, and servicing your guests. • clear and fast reporting and a well equipped toolbox for running your restaurant • running with best practice, 10% is achieved on the bottom line - after franchise fee 15

WHAT’s expected of YOU

you must be keen to run a restaurant with high standards, especially in quality, hygiene, environment and service you have a great degree of freedom and the responsibility that comes with it. Of course within the stated guidelines. you do your best to support both your own and the franchises business development. You share your own ideas and are receptive to other franchisees’ ideas - you strive to always meet best practice. you keep loyal to both brand and partners You must be willing to make the head chef a partner You are self-financed - start-up cost is typically in the order of € 30-125,000.

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in collaboration with a potential franchisee, the optimal location for an upcoming franchise restaurant is found looking at: • how many peolpe living within a 10 km radius • close to grocery store or shopping area • traffic flow of pedestrians and cars • parking facilities • rent and building costs in some places you might allready be running a restaurant but need a new concept. Then we can rebuild and modernize the existing restaurant to fit one of our franchise concepts.

seize the day “Choose a job you love, and you will never have to work a day in your life.” – Confucius

KHANH Franchisee BAR’SUSHI

AGNIESZKA Franchisee PANDA PANDA

SIVA Master Franchise Owner Panda Panda and Curry Curry

“I had no previous experience with running my own restaurant when I took over in January 2020. I received full training and I am supplied with good tools to follow my daily operations. I have received advice along the way and good help when needed.

“With zero previous experience I am now own and operate Panda Panda Cafe & Wine Bar in the main square in Kristiansand.

“Together with Konseptbyrået, I am a co-owner of the master franchises Panda Panda and Curry Curry.

I got the opportunity to become an owner after working at Panda Panda for 10 months. It was an opportunity that was impossible to say no to. Now I am my own boss and am responsible for my own working day “

My main area of responsibility is menu development as well as onsite start-up and training of new franchises.

I love my jobb and made a profit the first year. A lot of hard work is of course behind it, but I have a lot of fun every single day when I see that the work gives results “

I love working with smiling, energetic and committed franchisee’s “

Agnieszka Rój Siva Sirirat

Khanh le Cong

hope you’ll

make

YOUR future WITH US