Rick Kirkpatrick Sweet Street Desserts, Inc.

1. Rick Kirkpatrick Sweet Street Desserts, Inc.

2. SWEET STREET COMPANY OVERVIEW • #1 Gourmet Dessert Manufacturer in the US • Privately held company with Woman Owned Minority Status • 23 years of dessert experience • Extensive Product line • Innovative, quality driven organization • Facility located in Reading, PA • Established National & International Distribution • 99.9% fill rate

3. Sweet Street Desserts U.S. Distribution Map Capability to service all US locations with current distribution network and…

4. …EXPAND DESSERT PLEASURES TO ALL PARTS OF THE WORLD. Norway Sweden United Kingdom Canada Germany Greece Italy Malta Middle East Hawaii Mexico Japan Caribbean Singapore

5. The dessert menu can be a springboard for distinction…customer delight…return business…greater profits. The Sweet Street Balanced Dessert Menu Concept brings out the power of taste and appearance to help sell more desserts. • By evaluating your dessert offerings on taste (flavors and textures) and appearance (shapes and presentation), there will be at least one dessert that appeals to each customer. It’s a simple concept and we’ll show you how it works to your benefit.

6. The importance of getting ONE person at the table to participate… • The check average for the table is increased. • 82.4% would order dessert when someone else at the table orders dessert** • 76% of patrons would order a dessert specifically made to be shared.* • 54% of people will order a dessert they see others eating.** • Other high margin items get sold as compliments. • 65.8% would order coffee, tea or an after dinner drink when someone else at the table orders dessert.** • 88% will order coffee, tea or an after dinner drink with their dessert* • Provides an opportunity for making a last, GREAT impression.

7. TASTE Four easy steps 1. Consider flavors 2. Consider textures APPEARANCE 3. Consider shapes 4. Consider presentation How to “WOW” your customers…

8. TASTE starts with a FLAVOR! Although 95% of patrons would order if their favorite dessert was on the menu, our research indicates that patrons are also prone to choosing their favorite flavors when ordering a dessert… It takes only four flavor profiles to appeal to 88% of patrons which will dramatically increase the likelihood ONE dessert on your menu will appeal to ONE customer. It’s no wonder then, that these four flavors consistently rank as the highest selling and most often menued flavors on the dessert menu. SELECT FROM FOUR FLAVORS

9. OFFER A RANGE OFTEXTURES Different textures make the menu interesting, more intriguing and different patrons are influenced by different textures. Key Point: Textures give the waitstaff a good starting point for mouthwatering descriptions and promotes effective suggestive selling.

10. TheSHAPE AND PRESENTATION greatly enhance the APPEARANCE OF A GREAT DESSERT MENU. Present an array of SHAPES to maximize visual appeal! Compare this to six pie wedges!

11. “Create a memory” with a GORGEOUS PRESENTATION Creating interest brings patrons closer to a buying decision with a little attention to presentation. Simple platescaping can make any dessert a signature item. . • Factors influencing the decision • to order dessert: • Appearance of Dessert –89% • Photo on Menu – 85 % • Dessert Cart/Tray – 80% • Table Tent – 52% • Menu Clip on – 42% • Counter Card –36%

12. 722 Hiesters Lane • Reading, PA 19605 • 610-921-8113 • FX 610-921-0915 • email: www.sweetstreet.com