Client Information Sheet Contact Information Concept Type / Price Range Financial Matters Involvement Opportunity Review & Finalize Contact Information Customer Contact Information * indicates required First Name * Last Name * Email * Phone * Customer Address Information * indicates required Street Address * City * State * —Please choose an option—AlabamaAlaskaArizonaArkansasCaliforniaColoradoConnecticutDelawareDistrict of ColumbiaFloridaGeorgiaHawaiiIdahoIllinoisIndianaIowaKansasKentuckyLouisianaMaineMarylandMassachusettsMichiganMinnesotaMississippiMissouriMontanaNebraskaNevadaNew HampshireNew JerseyNew MexicoNew YorkNorth CarolinaNorth DakotaOhioOklahomaOregonPennsylvaniaRhode IslandSouth CarolinaSouth DakotaTennesseeTexasUtahVermontVirginiaWashingtonWest VirginiaWisconsinWyoming Zip * Concept Type / Price Range Concept Type / Price Range * indicates required Have You Ever Worked In The Restaurant Business? If So, Please Explain Tell Us About Your Concept: Concept Type * Fast $2.50-$6.00Casual $12.00-$16.00Fine Dining $25.00-UpFast Casual $6.50-$11.00Premium Casual $17.00-$22.00Ethnic TBD How many square feet? * Do You Know The ‘Gross’ Cost PSF Or Monthly Rent – With Cam? * In Terms of Menu Size, (number of menu selections) is there a concept you would like to model? * Do You Plan to Serve Alcohol? * NoFull BarBeerWine Have You Identified A Location Yet? * YesNoNot Sure How do you feel about the space? Does the space have adequate parking? * YesNoNot Sure Does the space have street visibility? * YesNoNot Sure Who would you say is the closest local competitor? * Concept Type / Price Range * indicates required Are they good operators? * YesNoNot Sure What is the competition like? * National/Regional Players What is the average income in the 3 & 5 mile trade area? Home price Who Do You See As Your Customer? * Age Group? * Why do you believe your concept will succeed? * Who Will Be Managing The Day-To-Day Restaurant Operations? * Financial Matters Financial Matters * indicates required Breakfast $ * Lunch $ * Dinner $ * Projected Daily Food And Beverage Sales? * Build Out Budget Not To Exceed * Do You Have A Business Plan? YesNoNot Sure Do You Plan To Write One? YesNoNot Sure Is Your Financing In Place? YesNoNot Sure Your Income Requirements On An Annualized Basis? * Do You Need Assistance Developing The Pro-Forma & Financial Model? YesNoNot Sure Involvement Involvement * indicates required Do You Need Assistance With The Menu And Recipe Development Process? YesNoNot Sure What Role Will You Have In The Running Of The Operation? * Have You Ever Been Involved In The Restaurant Industry? YesNoNot Sure If So, In What Capacity? Will Your Spouse Be Working In The Business? YesNoNot Sure If So, In What Capacity? Will You Be Running The Restaurant Or Hiring A Manager? YesNoNot Sure Opportunity Opportunity * indicates required What is your timeline for getting it opened? * Is this concept for expansion via franchise or organic growth? * What made you decide to contact a restaurant consultant? * What are the three things you look for in a consultant? * What are your biggest concerns? * How quickly would you like to get going on this Opportunity? * Review & Finalizes Review Your Information Please take a minute to review and verify your information before submitting to ensure a seamless process. Customer Information Anything else? Please Share: Thank You, We Have Received Your Information. Thank you for taking the time to fill out the form. We truly appreciate your effort in providing us with accurate information. Your submission has been received, and we want to assure you that we are actively working on your request. Our team will reach out to you shortly to discuss the details and finalize the arrangements for your inquiry. Please check your email inbox / spam folder for a copy of your submission. At IRHC Group, customer satisfaction is our top priority, and we are committed to delivering a seamless and enjoyable experience for you. Once again, we extend our sincere gratitude for choosing our services. We look forward to serving you. Warm regards, IRHC Group Back to Home