Contact:

Ryan O’Day, President and CEO

618-655-0888

ryanoday@wanggangasian.com

Edwardsville, IL

Investor Presentation

August 2009

Multi-unit operator-based restaurant concept that mixes fresh

food, great décor, and a comfortable, welcoming atmosphere

to provide a quick service meal experience not currently

found in the Asian carry-out dining segment.

First location in Edwardsville, IL opened in February 2009

Profitable with average of $1,991/day in sales

Led by team with food franchise and expansion experience

Seasoned head chef with restaurant operations experience

Identified second location

With funding, will roll out 10 stores over next 5 years

Upscale dining experience with quick service price

Food Venue Service

•Asian cuisine

•Fresh

•Heart-friendly

•Unique options

•Affordable at

under $10 for

food and drink

•Small

•Strategic

locations

•Focus on carry-

out & delivery

•Unusual pleasing

decor

•Cross-trained

small staff

•Order food at

counter

•Food brought to

table

•Tip not required

Generating an average of $1,991 per day for lunch and dinner

Open since February 2009

18 employees; 1,200 SF; 25 seats

Cash flow positive within 4 months

Averaging $583/SF in annual sales

Existing space build out costs were approximately $60,000

65% of orders are to go (take-out and delivery)

Located in strip mall in previous Chinese restaurant space

2 miles from commercial center & 1 mile from college campus

Many customers are repeat customers

Strong word of mouth reputation

Open 10 locations over next 5 years with funding

Year 1 Years 2-4 Year 5

Locations will be within 2 hr. radius from existing location

Target cities include: Carbondale, Champaign, Columbia, & St. Louis

Roll-out happens within 6-8 months of financing secured

Locations will be 2,800-3,000SF with 41-65 seats

Build-out costs will be up to $175K per location

Each location projected to generate $1,733/day in first year

Profitability reached within 16 months per location

Crowded market but few with Wang Gang model

Snapshot of Asian Restaurant Market

61,893 Asian restaurants in U.S.

Chinese (40,889), Japanese (9,383), Thai (2,645), Vietnamese (2,644),

Korean (1,271) and Pan-Asian (1,955)

Types of Chinese Restaurants

Sit-down dining - order from a menu that is too big to be fresh, more authentic food

Take-out - convenient outlets for traditional American Chinese dishes, folded and waxed

cardboard boxes

Buffets - wide variety of food in buffet style, authenticity of the food varies from outlet to

outlet, offer more than just Chinese food

Initially enter market through site conversions in college towns

Target Demographic

College students living on or close to college campus

Families living within higher-density suburban areas

Close to military bases w/ high density of people within 18-34 age range

Market Entry Strategy

College towns – low unemployment, regional health-care, skilled and educated

workforce, new students each year, recession resilient college faculty workforce

Site conversion – convert previous restaurants at lower cost than building new,

negotiate rents with landlords for vacated space

Marketing/Sales Strategies◦ Email, text messaging, TV, radio, print, Internet

◦ Up selling, daily specials, promotions

Wang Gang offers a unique Asian restaurant concept

Primary competition: quick service Chinese restaurant chains

Other competition: independent Chinese restaurants

Indirect competition: non-Asian national quick service chains

Primary

Competition

Strengths Weaknesses Wang Gang

Difference

Yan Can, Crazy

Bowls and Wraps,

Noodles and

Company, Mama

Fu’s, YoshiNoya,

Panda Express, Pei

Wei,Teriyaki

Experience, Sorabol,

Doc Chey’s,

Wagamama

Time in market,

established,

locations, market

penetration, loyal

customers, better

menu/price

knowledge,

continuous

improvement

Lack of delivery

service, limited dine

in, sterile/dirty

interior, serve frozen

food, too wide of

menu, buffet style,

low service, dietary

challenges, limited

hours, don’t serve

alcohol

Heart friendly, unique

food options,

preserve integrity of

food, food not

institutionally

purchased,

homemade sauces,

no sushi, pleasing

décor, counter

service, limited

menu, open 7 days a

week, serves alcohol,

no language barrier

Grow by expansion, inexpensive build-out, quick profitability

Open 10 locations in 5 years with funding

Each location projected to generate $1,733/day in first year

Profitability reached within 16 months per location

Build out costs: $100-175K (depending on space)

Year 1 Year 2 Year 3 Year 4 Year 5

Sales $1,872,000 $3,498,000 $5,448,000 $7,356,000 $8,712,000

Gross Profit $1,085,760 $2,051,340 $3,228,840 $4,401,720 $5,247,600

Operating Income $864,358 $1,691,670 $2,726,902 $3,751,514 $4,525,260

Net Income $895,187 $1,664,091 $2,570,954 $3,472,779 $4,106,733

Cash $1,876,723 $4,027,376 $7,143,441 $11,032,213 $15,368,067

Total Assets $2,445,437 $4,786,947 $8,052,013 $11,935,928 $16,127,496

Store Roll Out 3 2 2 2 1

Grow through brand extension, new locations, and franchising

Brand Extension

◦ Line of bottled Asian sauces and salad dressings

◦ Frozen foods market

◦ Branded merchandise

Location

◦ Strip malls, stand alone stores, attached within hotels, airport

locations, college cafeterias, hospital cafeterias, sports stadiums,

and any other exclusive tenancy

Franchising

Ryan O’Day: President and CEO◦ Franchise owner of Seattle Sutton’s Healthy Eating

Raised $90K from private capital to purchase and develop franchise in St. Louis

In 3 years, generated $2.7MM in sales with over 30 distribution locations

Opened one new distributor location on average every 3 weeks for the first 2 years

◦ Quality Manager for the highest volume Sealed Air Corporation plant

Jamie O’Day: Executive Vice President, Operations◦ Franchise owner of Seattle Sutton’s Healthy Eating with Ryan O’Day

◦ Started & sold three of her own top sales tier distributorships within St. Louis territory

Charles Hammelman: Corporate Chef/ Operations Manager

◦ 13 years experience in restaurant industry – culinary and hospitality

◦ Management role with P.F. Chang’s

Executive Chef/Culinary Partner of P.F. Chang’s

Sous chef of P.F. Chang’s China Bistro in Richmond Heights, MO

Managed daily operation of kitchen and 30 person crew

Member of regional chef training team and opened 2 new locations

Sherri Whitworth◦ 30-year veteran of the restaurant and giftwares industry

◦ Operates profitable single unit Josephine’s Gift Shop and Tea Room in Godfrey, IL

Fred Whitworth◦ 30-year veteran of the independent sales and marketing industry

◦ Runs operations for Josephine’s Gift Shop and Tea Room in Godfrey, IL

Michael A. Mitchell◦ 40-year veteran of the automotive industry

◦ Former President of Global Commercial Operations of Collins and Aikman

John Caton◦ 15 years experience in the restaurant industry

◦ Manager of a high volume Hooters, opening sous chef of a P.F. Chang’s China Bistro

◦ Proprietor of own restaurant in St. Louis - Benton Park Café

Previous capital raised: $110K from founders, friends, & family

Total round: $2.75MM (10 locations, $275K each)◦ Seeking $825K to open 3 locations over next 12 months

Exit Strategy: Distributions; purchase by firm in casual dining sector

USE OF FUNDS 10 SITES

Equipment $450K

Location Build-

Out

$800K

Staff $500K

Marketing/

Advertising

$500K

Other Operating

Expenses

$500K

TOTAL FUNDS $2.75MM

Unique American management concept filling need of quality

quick service Asian food at a low price

Team with industry experience

Existing location profitable

Identified second location

Low cost roll-out of future locations