Professional Documents
Culture Documents
AnnualShareholder sMeeting
June23,2015
Wewillexaminethehistory,currentstatusand
W ill
i h hi
d
anticipateddevelopmentsinthecompany's
businessstrategy.
businessstrategy
Wewilllookat:
TheBusinessModel
h
d l
DevelopmentsinPrimaryBusinessVenues
ExternalMacroFactors
AnticipatedStrategicDirectionChanges
Movinginto2016
2
TwoBrands
NobleRomansPizzain1972(NameplateBrand)
Tuscano
TuscanosSubsin1999(SupportingRole)
sSubsin1999(SupportingRole)
OriginatedasaSinglePizzeriainBloomington,IN
FocusedonDevelopment&MarketingofHigh
QualityProducts
TheBetterPizzaPeople
TheBetterPizzaPeople
QualityYoucanTaste!
TraditionalPizza
LiveYeastorFullyPrepared
HighProteinGrainContent
DevelopsGreatYeastFlavor&Aroma
TenderInside,ThinlyCrispOuterShell
AmericasFavoriteCrustStyle
y
DeepDishSicilianPizza
LiveYeastOnly
VeryActiveDough
RisesUpThickinaPan
CoatedwithOliveOil
RectangularShape
g
p
SauceonTop
CaramelizedCheeseEdge
SuperThinPizza
FullyPrepared
(LiveYeastinR&D)
About3/32Thin
BakesCrispy&Firm
AccentuatesToppings
pp g
GlutenFreeCrust
ThinCrust
UsesRiceFlour&PotatoStarch
MadeinCertifiedFacility
ToppedEdgetoEdge
DesignedforLifestyleSegment
g
y
g
Breadsticks&SpicyCheeseDip
SameDoughFormulationasTraditionalPizza
SpicyCheeseDipAddictive!
AlsoMarinaraorButteryGarlic
PreparedSimply
CornmealDustedBottom
LightMistingwithSaltonTop
AdditionalMenuItems
BreakfastLineUp
ChickenWings
BoneInandBoneless
ChickenWrap
BakedSubs
Lasagna
CinnamonRoundPastry
9
NonTraditionalFoodservice
d
l
d
ProvidingPizza&SubsWhenandWherePeople
W tt C
WanttoConsumeFood
F d
NotConfinedtoaTypicalStandAloneFacility
NotConfinedtoFully PreparedorCookedFood
NotConfinedtoFullyPreparedorCookedFood
OftenInsideAnotherBusinessFacility
OftenSoldSeparatefromorWithoutBaking
InGeneral:PutstheConsumerinControlofthe
EatingOccasion
10
VenueRoughlyCorrelatestotheTermRetail
V
R
hl C
l
h T
R il
ChannelofDistribution
AWayofSegmentingMarketOpportunities
SegmentationAllowsImproved
Franchise/LicenseSalesTargeting
SegmentationAllowsforService&Product
g
g
Targeting
VenuePeaks&TroughscanVarybyVenue
DuetoEitherEconomicorIndustrySpecific
Factors
11
NonTraditional(HostPremise)Foodservice
N T di i
l(H P
i )F d
i
ConvenienceStores
BowlingCenters
B li C
EntertainmentFacilities
GroceryStoreTake n BakeDeliPizza
GroceryStoreTakenBakeDeliPizza
ComponentProgramforGroceryDeli
Departments
StandAloneYouBakeorWeBakeFacilities
DedicatedFoodserviceFeaturingTakenBake
g
withOnPremiseBakingServices
12
ALookattheUnderlyingPremiseofEach
f
VenueAlongwiththeLatestDevelopments
withSamplePhotographs&Materials
h
l h
h
l
13
NobleRomansAdvantages
ServesasaRevenueand/orServicesCenter
AttractiveWaytoIncreaseProfitsand/orProvideValueAddServices
MoreRevenueSources
Menuitemsforbreakfast,lunch,snacks&dinner
ExcellentCostStructure
Lowinitialinvestment&goodongoingfoodcosts
Lowinitialinvestment&goodon goingfoodcosts
FlexibleStructure
FranchisewithroyaltyorLicensewithmarkup
PersonalizedSupport
Preopeningguidance,customization,onsitesetup
BackedByFranchiseServices
R&D,Distribution,BuyingPower,Marketing
,
, y g
,
g
14
15
Ashland,OR
16
Rensellaer &Monticello,IN
17
ConsumerRationaleforTakenBake
f
FreshMade Consumerwatchestheirpizzabeing
made
Freshbaked Consumerexperiencesthepizzaat
i
itspeakquality,straightfromtheoven
k
li
i h f
h
Control Consumerdecidesthemomentthey
wishtoenjoythepizza
i ht j th i
Convenience Purchasingtheproductand
enjoyingtheproductcanbeseparatedintime
18
ALotofTimeandR&DhasBeenSpentinthe
f
Last9MonthsContinuingtoEvolvetheFormat,
IncludingaNumberofTestPilotsthatHave
l d
b
f
l
h
MovedtoVariousStagesofImplementation.
19
TestedDuring2014 NowAdoptedbya
SignificantNumberofUnits
DataSuggeststhataSignificantPercentage
h
f
ofCustomersareUtilizingthisService
AreNowDesigningWaystoMoreFully
ll
IntegratethisServiceintoOperatingTheme
20
g
y
p
BeganTestMarketedMovefromFullyPrepared
CruststoLiveYeastDoughballsinLate2014
AllowsHandCraftingofDoughinFrontof
g
g
CustomersforTraditionalPizzas
FitsBetterwiththeOverallThemeofFresh
Made,FreshBakedWhichisImportantinthe
g
TakenBakeSegment
21
StartedattheSameTimeastheHandCrafted
TraditionalPizzas
UsestheSameDoughballs
FurtheraddstotheArtisanFeelandthe
FreshThemethatisImportanttoTakenBake
22
SpecialEventDesignedtoIntroducethe
Hand
SpecialEventDesignedtoIntroducetheHand
CraftedandHandRolledThemetothe
Communityy
Saturday&SundayEvent
FreePizzatothe1st 100Peopletoattend
50%offPizzaSaleAllDayBothDays
SeriesofSpecialEvents
CostumeContest
HandTossingContest
BoxFoldingContest
23
24
25
New10
LunchPizza
New10LunchPizza
HandCraftedfromDoughballs
OfferedataValuePrice
Off d V l P i
JumboComboOptions
WithSoftDrink
hS f
k
WithHandRolled
Breadsticks
26
12New&DifferentGourmetPizzas
1NewPizzaEachMonthfor12Months
StateThemed
CustomersHaveaRoadMapPassport
StampsandPrizesforTryingall12Pizzas
27
28
NobleRoman
sPointsofDifferentiation:
NobleRomansPointsofDifferentiation:
Mostprogramsarethawandserve
Qualityissues,especiallywithtomatosauce
y
p
y
Essentiallyfrozenpizzathathasbeenthawed
NobleRomansprogramiscomponentassembly
PizzasaremadefromNobleRomansingredientsonsite
MadeFreshHereDailyadtheme
Highoperatormargins;goodvalueforconsumer
OnSitetrainingandsetupforeachlicensee
Extensivemarketing&merchandisingmaterials
29
30
31
PortWashington,WI
Woodbine,GA
32
Odessa,TX
33
34
Medford,WI
35
PromotionFeaturing100FreePizzas
CreatesInitialExcitement&CustomerAwareness
CreatesInitialProductMovement
PromotedThroughBagStufferswithBounceBacks
36
Thru3rd PartyVendor
UsingLeasingCompany
ShippedDirectto
Licensee
NobleRomansasthe
MiddlemantoCoordinate
andExpedite
Graphicsshipwith
marketingkit;installedon
openingsetup
37
GeneralEconomicFactors
SluggishFirstQuarterGDP
ForecastsBetterforRemainder2015
Commodities
MoreContainedinGeneralvs 2014
RetailGasMargins
OnlySlightlyLessAttractivethanLastYear
38
LastYear
Last12Months
YeartoDate
Beef
+18.0%
+2.4%
14.1%
Pork
+43 1%
+43.1%
30
30.1%
1%
+5 9%
+5.9%
5.1%
35.7%
13.4%
+11.6%
40.9%
+31.7%
Wheat
CrudeOil
Eggs
+50%est
Source:www.indexmundi.comonJune14,2015
39
CurrentMargin
C
M i YearAverage
Y A
perGallon
PriceperGallon
LastYear
$.16
$3.44
ThisYear
$.15
$2.36
RetailGasVolumesDownSlightly2015vs 2014
RetailGasVolumesDown7.9%fromHighin2005
RetailGasVolumesaboutEqualto1998Volumes
GasVolumePerCapitaDown21.7%fromHighin1989;LargestDropSince2008
Source:NACSDailyonJune19,2015.
40
Current&Historical$per#
$2.04
$2.00
$1.80
$1.74
$1.70
$1.65
$1.60
$1.48
$1.40
$1 20
$1.20
LastYear
ThisYear
2015Low
2015High
10YrAvg
Source:www.cheesereporter.comonJune19,2015
41
Cost
o 4 eppe o
a
Costof14"PepperoniPizza
$3.70
$3.65
$3.60
6
$3.55
$3.50
$3.45
$3.40
$
$3.35
$3.30
$3.25
At10YrAvg
At$2.04/lb
At$1.70/lb
At$1.48/lb
LastYear
Current
ThisYearLow
TraditionalVenueUsingIndyBasedDistributedCosts;AssumesUseofFullyPreparedCrust.
42
Maintain3VenueApproachwithRefinements
f
IntensifyOperationalContactwith
Franchisees&Licensees
h
SetCapabilityforAcceleratedRampUpin
RevenueGrowth
h
43
RefinementoftheStandAloneYouBake,
f
f
WeBakeVenue
FullerIntegrationofBakingService
ll
f k
Datashowssignificantpercentagesofconsumers
optingforbakingservicewhereoffered
Shouldallowforsignificantregionalopportunities
withestablishedbrandnameandexpectations
i h
bli h db d
d
i
RollOutofOtherTestItemsSuchasHand
C ft dD
CraftedDoughandLunchOptions
h dL hO ti
44
EstablishNewOperationalStructureFocusedon
GeographicServicetoFranchiseesand
Licensees
Relationshipmodel
Fixedgeographicterritoriesinareasofconcentration
GroceryVenue
Non TraditionalVenue
NonTraditionalVenue
Goalofexpandingaveragerelationshipanddriving
additionalperunitrevenuesonestablishedunits
p
45
SignificantExpansionofFranchise&License
f
f
SalesCapacity
Addsalesforce near/midtermexpansion
Examinebrokerrepresentation
46
Category
Royalties&FeesfromHostPremiseVenue
GrowthEstimate
4% to6%
Royalties&FeesfromGroceryVenue
70%to90%
Royalties&FeesfromStandAloneVenue
17%to25%
Total2015RevenueGrowthEstimate
Approx.20%
Up$1.4mto$2.0m
Total$9.3mto$9.9m
47
OperatingExpenses+Interest
O
i E
I
(inThousands)
$5,600
$5,400
$5,200
$5,000
$4,800
$4,600
$4,400
$4,200
$4,000
$3,800
$3 600
$3,600
2011
2012
2013
2014
2015est
48
Balance
Rate
BlendedRate
June30,2012
PreferredStock
TotalJune30,2012
$4,895,833
4.25%
825,000
12.0%
$5,720,833
5.37%
June30,2013
BankLoan
PreferredStock
TotalJune30,2013
$3,645,833
4.20%
825,000
12.0%
$4,470,833
5.64%
June30,2014
BankLoans
TotalJune30,2014
$3,243,333
4.57%
$3,243,333
4.57%
Note:PreeferredStockredem
mptioneffectiveOcctober31,2013
BankLoan
June23,2015
3,
5
BankLoans
TotalJune23,2015
$2,552,082
$2,552,082
4.57%
4.57%
49
50