Pusser's Caribbean Grille

Summary

Caribbean Restaurant Concepts was incorporated early 2005 in Nevada and conducts business under the tradename "Pusser's." It operates and licenses Caribbean-themed restaurants, bars, and specialty retail stores in the United States, United States Virgin Islands and Puerto Rico, with affiliates in the British Virgin Islands and Germany. The company's administrative offices are located in Charleston, SC.

The Company currently operates one location in the United States. "Pusser's Landing" and "Pusser's Company Store" in Annapolis, Maryland are precursors of the "Caribbean Grille" concept, a full service restaurant, bar, banquet facility and retail store. The restaurant, opened in 1994, is the first flagship U.S. unit where sales have grown from $1.6 million to $7.5 million.

Pusser's Caribbean Grilles offer food, drink and retail in one concept, combining a restaurant, bar with a tropical and nautical Company store usually under the same roof. Building configurations conform to their surroundings, varying in size from 4,000 to 7,000 square feet for the restaurants and 500 to 2,000 square feet for the retail stores, but all offer customers "A Taste of the Real Caribbean." The restaurants offer high quality, moderately priced (average check is $16-28) Caribbean food and drink, emphasizing fresh seafood, Pusser's Island Grill menu, and a colorful selection of tropical rum drinks, including the infamous Pusser's Painkiller, renowned in the Caribbean for its potency. Each Caribbean Grille supplements its menu with award-winning regional entrée favorites.

Pusser's Caribbean Grilles are well positioned to take advantage of the growing interest in Caribbean-themed food, beverage and retail products.

U.S. Growth Strategy

Caribbean food and beverage over the past three or four years has proven to be the most exciting new segment in the U.S. casual dining market. The cuisine is a medley of brilliant colors, bold flavors and lush presentations, a combination of European, African, Indian and Chinese. The result is a cuisine with a big, assertive personality; healthy, flavorful and pleasurable. Its colorful roots make it possible to offer food that is varied and exciting. As diners become more sophisticated, they look to broaden their culinary experience. The broad base and many variations of Caribbean food and drink make it endlessly interesting and allow longevity to this newly developing category. The same is true for Caribbean apparel, travel and the lifestyle that the word Caribbean conjures as the attraction to things Caribbean continues to move strongly upward as it has over the past five or more years.

In the United States, Caribbean Restaurant Concept's growth will come from the execution of three major strategies: Pusser's Caribbean Grilles in "A" locations which have significant vehicle, foot or marine traffic; sales of licenses to qualified, well financed operators; and from the expansion of Pusser's Caribbean Grilles into up-market hotels and resorts. Geographically, the initial development of the Company-owned restaurants will focus on the Southeast and the Mid-Atlantic regions of the U.S. where the Company presently operates its coastal restaurant. The locations of the hotel units will be more widely ranging.

For information on the growth potential of Pusser's Caribbean Grille restaurants, please contact Gary Rogalski at 843.569.8687 or grogalski@pussersusa.com.

MANAGEMENT

Clyde E. Culp. Currently, Mr. Culp is serving as the Company's Chairman. He most recently worked as Advisor and Acting CEO to the owners (Lonestar Capital) and senior management of Shoney's and Captain D's restaurant chains. Mr. Culp has ownership interests and is on the Boards of New York Subs, Passport Restaurant, Inc, and Restaurant Acquisition Partners, Inc. He recently sold his majority ownership in McHenry Metals Golf Designs Corporation, a manufacturer of premium drivers and putters. Mr. Culp is also on the Boards of several non-restaurant companies. From 1993-1995, Mr. Culp served as President and CEO of Long John Silvers, a chain of 1,500 owned or franchised restaurants. Prior to this, Mr. Culp worked for Promus Hotel Company as President and CEO of Embassy Suites Hotels and Chief Operating Officer of Holiday Inns beginning in 1988. Mr. Culp created Davco Food, Inc. in 1975 with five partners. This Wendy's restaurant company grew to be the largest Wendy's franchise in the world with 146 restaurants when it was sold in 1987. Mr. Culp was Chairman and

CEO of this business from its inception. Prior to this, Mr. Culp was Executive Vice President of the Krystal Company, a chain of hamburger restaurants, and served on their Board for 17 years. Mr. Culp started his career in marketing and brand management at Procter and Gamble in 1966, working on such brands as Secret deodorant, Crest toothpaste and Prell Shampoo. Mr. Culp has a BA Degree in Business from The College of William and Mary and an MBA in Marketing and Finance from New York University. He is active on several community boards and until recently served as President of the William & Mary Alumni Association. Mr. Culp will serve as the Company's Chief Executive Officer.

Gary L. Rogalski. The Company President, Mr. Rogalski, joined the Pusser's, Ltd. in November 1997 and has worked closely with the founder and CEO Charles Tobias in carrying out the day-to-day and strategic missions of the Company. From 1990 until joining Pusser's, he developed, operated and was President of six Pizzeria Uno full service restaurants in Ohio and Florida, which he successfully sold. In 1979, Mr. Rogalski joined Darden Restaurants as Director of Development and shortly thereafter structured the acquisitions of Darryl's, Casa Gallardo Mexican Restaurants and the Good Earth Restaurants. He was later promoted to the position of Chief Financial Officer of the Casa Gallardo chain and was instrumental in growing the chain from two to thirty-four restaurants before it was sold. Mr. Rogalski then served two years as Director of Marketing for the York Steakhouse Division focusing primarily on concept and menu development. He was subsequently promoted to Executive Vice President and COO of the 166-unit chain

and over a three-year period spearheaded a substantial restructuring and renovation initiative. From 1977 to 1979, he worked as Assistant Corporate Controller for Friendly Restaurants, Inc., a chain of 650 units and from 1973 to 1977, was a Supervisor on the consulting staff of PricewaterhouseCoopers. He holds a BA Degree from Amherst College, and MBA Degree from the Wharton Graduate School of Finance. He is also a CPA. Mr. Rogalski is regarded as a multi-disciplined thinker and is highly reputed for his ability to develop and roll out restaurant concepts. Mr. Rogalski will serve as the Company's President and Chief Operating Officer.