The iiiChef Entrepreneur
You are invited to participate in the introduction of a very
innovative 8 function portable counter top cooking appliance ;
plus a fresh global food service business.
The appliance is exclusively for chefs and culinary school grads
to demo their skills and build a network of 400-500 local
patrons prior to opening their own full scale restaurant.
The platform for chefs is my Gathering Table ensemble and
iiiChef appliance that we offer as a turnkey package to 30-40
chefs in all major Metro cities. Master agents in 400 Metro
areas around the world will coordinate and finance the
The monthly lease for the package is $350 (12 month advance)
plus 5% royalty on gross sales thereafter.
I have designed a new 8 function counter-top appliance to
showcase new food products and new meat, poultry, fish, and
vegetarian dishes for groups of 15 to 100 people.
I want to set up 6000 chefs in 400 large Metro cities around the
world with their own small turnkey food kiosk business. The
iiiChef kiosk is an ideal platform to advance your social and
culinary network; demonstrate your entertainment skills and
get a critical mass of 400-500 people needed to open your own
full scale restaurant.
The iiiChef : can BBQ.
Grill. Bake. Broil. Caramelize
.Dehydrate. Rotisserie. Steam
Available in 2 sizes and ideal to
feed 15 to 100 people at a time.
E3 model (3 heating elements of 1500 or 2000 watts each) for
small caterers, shops, and kitchens feeding 15 - 50 people at a
time. The iiiChef is placed on a combo cooler / counter top / bar
/ and beverage dispenser; that nests into a round wood or glass
table with 14 to 16 place settings.
E4 model (4 heating elements of 2000w each) is for businesses,
kitchens and events that feed 50-100 people at one time. Twin
iiiChef s are placed between several combo cooler / counter top
/ bar / dispensers; that each nest into round tables that serve 14
- 16 people each. There is a center pastry oven in the middle of
each table and colorful KD interlocking bases.
A 1.8 or 2.4 meter diameter round
glass or wood table resting on a
colorful interlocking base
equipped with a center pastry oven ,
A removable leaf allows the chef
easy access to the pastry oven and
intimacy with the quests to be
served and entertained.
USA and China Patents Pending
Patent Abstract SIPO 201220143386.8
A portable countertop multi function appliance designed to showcase a
variety of cooking methods that use: heat from the bottom up to BBQ and
Grill; heat within an enclosure to Bake; a rotisserie to turn and slow cook;
a perforated lid to allow heat to escape the lid enclosure and Caramelize;
replace the top lid with fans, heat coils, and controls to Dehydrate; and
Invert the Grill Box to now provide heat from the top down to Broil
A countertop appliance with innovations that include a mirror profile heat
enclosure, a pre-load adjustable height rack system; cylinder handles that
host rolls of foil to facilitate a fast manual clean of the grill box inter-
changeable oven lids to caramelize and dehydrate foods; extendable legs
in both directions up and down from the trunk shaft attached to the grill
box to adjust the height of the appliance to suit the chef; and a series of
spring steel straps that hang atop the enclosure side walls to support a
removable rack guide system on the inside; and then counter balance with
spice, wine, sauce, and utensil mesh racks on the outside. These quickly
remove to allow easy fast and fully hygenic cleaning of the oven inside
The Start. A complex Electric Grill
The Grill Box in the appliance has 3 or 4 x 1500 or
2000 watt electric elements and controls plus inter
changeable cast iron accessories to BBQ, skillet, fry,
boil, pouch, steam, and make fish balls, eggs, crepes,
pastries, and pancakes etc.
The Grill Box hosts cast iron accessories to make
crepes, pasta, fish balls, pancakes, pouched eggs.
Pots and pans, allow the Chef to make
soups, chili, congee: or hot
pot, grill, heat, fry, steam, and BBQ.
Cast Iron plates nest
into the inner box in
* 3 Fish ball plates
* 3 Crepe plates
*Full large Skillet
*3 smaller grills
*Korean dome BBQ
The adjustable multi-shelf Rack System: 400mm
x 600mm and 500mm x 800mm standard sizes.
Stainless steel or nickel / gold plated. Spacers.
The rack rests on 4 sockets that are extensions of the 4
Grill Box legs . Spaces between the rack shelves and the
oven walls add to heat circulation and even
temperatures. Dual convection fans produce even heat.
In our business model, racks are pre-loaded, shrink
wrapped, and hooded in a commissary or at a franchised
supermarket chain; before daily delivery to the Metro
kiosks. All dishes arrive ready to heat / cook and serve.
Lids cover the oven enclosure. A solid lid
with dual convection fans to seal the oven;
a perforated panel for caramelizing and dehydrating.
Tension hangers clip on and clip-off the oven side walls
for fast removal allowing the walls to be cleaned in
minutes. Shelf guides on the inside; spice and wine
racks on the outside. Stainless steel. Patent.
Brackets affixed to the grill box hold handles that
conceal aluminum foil. The 28 micron foil feeds out
through a slot in the Grill Box; then glides under the
heating elements; and out the opposite side to be
discarded. Patent pending innovation.
What can the iiiChef cook ?
Eggs Benedict. Quiche, Omelettes, and crepes.
Broiled, BBQ, pan fried, and baked meats, fish,and poultry,
Baked, roasted, or mashed potato, yam, squash, and cassava.
Caramelized onions, peppers, squash, vegetables.
Filo pastry baked over beef roast, pork roast, or salmon slab. “Wellington” style.
Pulled pork or beef; and vegetable gravy dipping sauce.
Steamed or smoked fish, meat, and poultry.
S’poze chicken Moshe style. Boil and then BBQ chicken parts.
Missile baguettes stuffed with a sausage. Brat, Keilbasa, Chinese, Mexican.
All casseroles. Lasagne,
8 grain rice / cuscus
Steamed or boiled vegetables.
Pizza, pasta, and noodles.
Chili / bean soup. 10 varieties from the pasyrt oven.
Dehydrated fruits, vegetables, meats, for garnish, snacks, or cracker topping
All meats, poultry, or fish Either roasted, rotisserie, or baked.
Cinnamon buns. Steam buns, heavy breads, Tapioca and rice puddings .
Apple / cherry / blueberry pies.
The 24 Hour Money Machine
How this appliance makes profits 24 hours a day and why we guaranty a ROI
under 45 days from installation. Here is a typical day for an iiiChef in a high-
end shopping mall kiosk, fast food outlet, 5 star hotel lobby, airport or central
6am - 9:30am All day power breakfast. Eggs Benedict. Bread and muffins.
9:30 - 11:am Morning Break Cimon buns, fish balls, crepes, soup, chili
11am -2pm Lunch. Steak slices on baguette with caramelized peppers
and onions. Baked potatoes, yams, or squash / maple syrup
2pm - 4pm Afternoon Break. 30cm Sausage in bun. Pastry, pizza. Soup
4pm – 7pm Early meal. Wellington beef, pork, or salmon. Baked potato.
Casseroles. Broiled meat, fish, or poultry.
7pm - 11pm Late sit down dinner. 5 course. 2 item menu that changes
every 3-4 days.
10:30 Daily birthday party for patrons, staff, or drop-ins.
11:30 to 6Am Dehydrate fruit and nuts for next day garnish.
The iii CHEF BRAND
1. The Equipment package: The 8 function appliance; Gathering Table,
center pasty oven, removable leaf, and nesting cooler / dispenser. Modular
design. Expandable in minutes.
2. Beverages: CO2 fizz water, 1 % beer, hot pumpkin juice, coffee and tea
3. No smoking, No MSG, no cola, little salt and sugar, no deep fry oil woks.
4. We accept payment in ANY currency. Excellent for locations in airports,
convention centers, train stations, hotels, and tourist destinations.
5. Menu change several times a day
6. Both bar height table 110cm and dining table height of 76cm..
7. 24 hour Power Breakfast,
8. Identical and colourful chef hat and apron
9. Small choice of simple main menu items. Prix fixe. Little wasted food.
10. Multi lingual chefs. 5 languages. 200 word cooking vocabulary from 10
choices. Training in foreign facial and language recognition. “My guest is
probably from _______________ and is speaking __________ language to
Again, one handle houses heavy duty 28 micron aluminum foil that
feeds into the grill box, slides under the electric elements; and out
the other side. Fast 10 second manual cleaning. The other handle
holds lighter foil, cling wrap, or parchment paper.
Dehydrate with the dual circulating fans and low
heat. Dehydrate 10 -15 kg of fruit or nuts over night
For the Broil function, the whole Grill Box (after the
oven enclosure and lids are removed) is turned upside
down and re-set onto the top of the oven enclosure.
Converts in 60 seconds. Patent claim
Grill Box inverts onto the
oven enclosure profile. The
Glass front panel remains off
Shelves slide into the side-
wall guides that are counter
balanced by exterior spice /
Cleaning foil is not needed in
this function. A drip pan
collects residue and fat.
iiiChef Innovations. Patent pending.
I design and manufacture a multi 7 function portable countertop
electric appliance. Grill, BBQ, bake, broil, rotisserie, caramelize,
and dehydrate. Rapid conversion.
Large diameter handles at each end conceal rolls of aluminum foil,
cling, or parchment paper. Makes the appliance easy to maneuver.
Heavy foil threads through a slot in the side of the Grill box and
slides below the elements and exits through an identical slot at the
opposite end. Fast and easy cleaning. 10 seconds.
A removable heat enclosure (oven) with identical profile top and
bottom to nest into the U channel around the perimeter of the
Tension hangers clip on and off the oven side-walls leaving an
unobstructed SS surface for fast and hygienic manual cleaning.
The tension hangers support rack sliders in the interior; and
spice racks on the exterior of the oven walls.
Dual fans on the oven lid that circule heat within the oven
enclosure making it a convection oven.. Dual thermometers.
An adjustable multi shelf rack system that top or front loads
into the heat enclosure and locks into sockets on the Grill
Apron. The sockets are extensions of each Grill Box legs.
LED warning lights around the appliance
The iiiChef Market Niche
1. Small household appliances are designed to feed
1-8 persons 3 times a day. Home or apartment use.
2. Large expensive commercial appliances can feed
1000-5000 persons 3 times a day. Hotels and restaurants.
3. The iiiChef feeds 15-100 persons 3 times a
day. Patio pubs, food court kiosks, small restaurants and hotels,
supermarkets, dormitories, office and factory kitchens, churches, delis,
coffee and bake shops, fire halls, community centers, nursing homes,
retirement homes, farmers markets, small caterers, festivals, conventions,
trade shows, small celebrations.
iiiChef Market Niche
1. Small household appliances can feed 1-10 persons 3
times a day.
2. Large expensive commercial appliances can feed
1000-5000 persons 3 times a day.
3. The iiiChef can feed 15-50 persons 3 times a day.
Target iiiChef Users
1. Coffee houses or bake shops, fire halls, office and factory
kitchens, dormitories, military camps; churches,
embassies,, fraternity houses, community centers, patio
restaurants, hostels, food court kiosks, and small businesses
that feed 15 to 60 people; A larger 4 element 4 control
model can feed 60-100 people.
2. Supermarket in-store kitchens and deli.
3. Convention and trade show centers, airports, train and
bus stations, and farmers markets, festivals and concerts.
4. Corporate office and catering companies.
iiiChef Business Model
For Chef entrepreneurs and home-based caterers.
We lease you the appliances and turnkey platform package. The
iiiChef appliances, gathering tables and interlocking bases, cooler
/ counter top, dispensers , bar, and ice trays, plate ware, glassware,
cutlery , utensils, and linens. About $260 per month for 5 years. 1
year advance deposit ($3120).
You receive a business plan, bank loan application, customer
leads, menus, and traditional recipes.
The centerpiece of your operation will be a commissary in an
industrial park where food is purchased, delivered, stored,
prepared, cut, cleaned, sliced, diced, trimmed, stuffed, marinated,
spiced, shrink wrapped in racks, hooded, and delivered daily to
each kiosk. Each chef owns a share of the commissary and spends
1 day in every 10 at the commissary monitoring the management
and creating new dishes and menus.
At the kiosk, the chef only cooks / heats, serves, and entertains.
Division of labor is key to the success.
Typical iiiChef kiosk
Colorful base and table with a center pastry oven.
Removable leaf, a nesting cooler / counter top with a
bar, dispensers, and ice tray. An iiiChef appliance, and
an Internet /TV monitor for patrons.
The iiiChef Gathering Table:
Large round table, center pastry oven, removable leaf,
nesting cooler, dispensers and bar, counter top, accessory
appliances, TV and Internet monitor, and wash basins.
Seated dining or bar stool casual.
Tables and coolers are either 750mm or 1100mm high
Master Territory: A Metro Area
Each Metro has our selected partner / agent / angel
financier who will organize, install, and operate the
commissary. 20-100 chef locations will be serviced
from this commissary. Each day you will place your
order on-line for next day delivery. Simple but
effective division of labor.
A Typical Commissary Plan
Metro Multi-function Commissary; A Basic Space Plan
Activity Space Budget
Commissary Equipment 180m2 $120,000
Showroom and culinary school 100m2 50,000
Warehouse racking 100m2 50,000
Metro admin office 50m2 30,000
iiiChef Assembly and repair shop 30m2 45,000
Sleeping / rest area 40m2 25,000
Two delivery vehicles 20m2 40,000
Test kitchen 30m2 20,000
Total 600m2 $380,000 +- 20%
Metro Agency Agreements with skilled food service professionals
and / or angel investors cost $500,000 to $800,000. These are your
local bosses and coordinators. They are our policy enforcement
In large metro areas, chefs will be organized into
groups of 10-20 and might collectively own all or
part of their regional commissary.
The coop commissary buys, stores,
cleans/cuts/trims, marinates, prepares,
parboils ingredients, dishes, meats, poultry,
fish; all into pre-loaded racks then shrink
wrapped, hooded, and delivered daily to the
kiosks. Professional food managers, senior
chefs, and procurement specialists.
The kiosk iiiChefs merely garnish, spice,
heat, cook, serve, entertain and sell. Every
10 days they spend 1 full day at the
commissary auditing or preparing new
Typical Metro Operations Center located in a
600 m2 alcove in a light industrial park.
Functions. Space. Start up costs.
Commissary 180m2 $120,000
Showroom 60m2 50,000
Warehouse racking 100m2 50,000
Metro Office 50m2 30,000
Assembly / repair shop 30m2 45,000
Sleeping / rest 40m2 25,000
Two delivery vehicles 40m2 40,000
Test kitchen 30m2 20,000
Total 600m2 $380,000
Apply to be an iiiChef
See the directory to locate an iiiChef entrepreneur
application form or simply e-mail your resume. Must list:
1. You must have a Skype account for an on-line interview
2. You need a minimum of 1 year chef training. Grades.
3. Be well dressed and groomed with no visible tattoos.
4. No criminal record, DUI charges, possession charges.
5. Good story-teller and affable sales person
6. Bi or tri-lingual is a real asset.
7. Bank account, insurance, and reference letters.
This is a Confidential Doc.
We seek chef entrepreneurs to open iiiChef kiosks in food
courts around the world. If you are in culinary school, then
share this with your colleagues and teachers. In fact, sell your
first iiiCHEF to your own school !!!!
Please keep this Power Point presentation confidential until
our patent application is complete around April 2013
Thanks: Denis Braun, designer.
On Skype: denishugobraun