1. TABLE OF CONTENTS 2. TITLE PAGE WITH LOGO 3. EXECUTIVE SUMMARY 4. THE OPPORTUNITY 5. COMPANY DESCRIPTION 6. SERVICES 7.

MARKET RESEARCH PLAN 8. FINANCIAL PLAN 9. OPERATIONS 10. 11. MANAGEMENT & ORGANISATION 22 SELF APPRAISAL & ABOUT ME 23

1 2 3 4 5 6 11 15 17

2. TITLE PAGE WITH LOGO

3.EXECUTIVE SUMMARY La Taberna will be formed as a Sole Trading Company owned and Managed by Shayne Rotte. This Plan is written as a guide to starting and managing this business, and it will serve as a basis to create a detailed marketing plan for La Taberna. The following points explain the fundamentals of the plan. 1. The Objectives of La Taberna are to generate a profit and grow as a Business 2. The Mission of La Taberna is to create an affordable, Traditional and Authentic Tapas Bar for the people of Cork and any visitors to the area The USP of providing authenticity through the sale of Spanish Produce and Wines will give La Taberna the competitive advantage required to succeed.

3. The Key to the success of La Taberna lies in a strong Advertising campaign backed up by the quality and diversity of the goods sold on the premises It is hoped that the reputation of La Taberna will help the Business gain more customers.

4. While there are a large number of Bars and Restaurants in Cork City, only one has the same service that will be provided by La Taberna, and the Pricing Structures of La Tabernas Menu should allow it to be extremely Competitive. 5. Initial start-up costs are high, offset by the high potential of a large profit through sales of produce by La Taberna.

4. THE OPPORTUNITY

The Opportunity is there for a Low-Cost, High-Quality, and Authentic Tapas service to the population of Cork City and any visitors to the area. The Unique Selling Point of La Taberna is the serving of more traditional and Authentic Spanish Tapas as opposed to the more expensive and less typical Finger Foods served in most overseas Tapas establishments. According to Internet Search Engines such as Google and Bing, there is only one Tapas Establishment in Cork City, and one other in Cork County, both of which can be considered to be Over-priced. Even in the current Economic Climate people still feel the need to enjoy themselves and de-stress while still staying within their means. Due to the Global Economic Crisis people are spending less on goods, items and services that can be considered Luxury. By making such goods available at an affordable price to the general public we aim to allow people to have fun and enjoy themselves while still staying within their price range. I believe too, that when these Economic difficulties have passed, people will not revert to Celtic Tiger spending habits, and will continue to keep an eye on their purse strings, meaning that the more expensive establishments could lose custom or fail to increase their custom.

5. BUSINESS DESCRIPTION My Business proposal is the formation of a new Wine, Beer &Tapas Bar in Cork City, called La Taberna, or The Tavern. However, while such Bars are, in many areas, considered Elitist, my Bar will aim to eradicate such viewpoints through offering top quality goods and service for an affordable price to the majority of the population. La Taberna will also move away from the Typical overseas Tapas establishment, in that it will serve the more basic, and yet more Traditional, Tapas, the likes of which can be found in most Bars in Spain, such as the different cured meats, like Serrano/Iberico Hams and Chorizos, or in the distinct types of Cheeses to come out of Spain, such as the traditional Manchego. There will be an extensive Wine-List, offering a variety of over twenty Spanish Wines and Cavas, from every wine making region in Spain. We will sell Baguettes with typical Spanish fillings, and Cater for Office Parties and large Groups. The Bar will also aim to bring the customer to Spain through the use of a traditional, yet modern, styling, current and past music, and by bringing that unique Spanish loud atmosphere to the bar. The Bar will be set up in the form of a Sole Trader. Through making this Bar affordable and more accessible to the majority of the population in Cork, including the ever increasing amount of Spanish ex-pats, and any visitors to the area, I hope to establish a Bar that will show them that you dont only have to be Rich or Well-to-do to enjoy such comforts as a plate of mixed Spanish meats and Cheeses washed down by a fine Rioja.

6. SERVICES Services Provided and Description: Authentic Spanish Tapas and Wines o We will provide only Spanish Tapas and Wines in La Taberna. This will contribute to the Authenticity of the establishment, as well as allowing prices to stay low.

Spanish Style Baguettes served at Breakfast and Lunchtimes o We will provide Baguettes with typical Spanish Fillings from 9am till 9pm

Waiter Service o We will provide Waiter Service between Client Tables and the Bar, with the aim of having a quick and efficient service, leading to the satisfaction of the Client.

Group Deals/Office Partys o We will accept bookings for Office Parties, e.g. Christmas, and will offer discounts on Prices for Groups of over 20 Persons.

Tapas Partys o We will accept bookings for, with appropriate notice, Celebrations and Parties in the Establishment

Discount to Students and/or regular Customers o We will provide VIP Discount Cards to regular Clients and Students. These will reward customer Loyalty by giving the holder 15% discount on goods sold within the Establishment. This will help ensure Repeat Clients.

Competitive Advantages: We will have a Competitive Advantage due to a number of different factors. The fact that we will have lower prices than our competitors, and our Authenticity, gives us an edge on competitors, now and in the future. Our main advantage lies in the fact that I have a strong background in the Spanish Hospitality Industry, having spent 8 years living and working in Spain, leading to a strong knowledge of Spanish goods, Tapas, and style of Service. In total I have over 10 years experience in the Hospitality Trade. There is also just the one direct Competitor in Cork City Centre, meaning we wont have to share the market with too many others. Competitive Disadvantages: Our main Competitive Disadvantage is the fact that Cork City has a large number of Bars, Restaurants and Cafes in the immediate vicinity of the City Centre. This leads to an increased competition for the custom of the person on the Street.

Our one Direct Competitor is a well-established Bar/Restaurant, and we will have to persuade its clientele to frequent our bar. Pricing Structures Projected Price (); RED WINES Coto de Hayas Crianza (House) Wholesale Price(p/ Bot) 5.20 3.10 5.75 5.99 6.49 8.49 8.49 8.49 11.00 10.99 p/Bottle; 11.00 11.00 12.00 13.00 15.00 20.00 20.00 20.00 25.00 25.00 p/Glass 3.25 3.25 3.50 3.75 4.00 5.60 5.60 5.60 7.00 7.00

Coto de Hayas Joven (House) Este 2005 Fuego Tempranillo Clearly Organic Red El Tesoro Monastrell Shiraz 2008 Agoston Tempranillo Cabernet 2008 Agostn Garnacha Syrah 2008 Alsine y Sarda Cabernet Reserve d.o. Penedes Palacio de Monsalud Cosecha 2004

WHITE WINES Fuego Airen (Semi-Seco) (House) 5.99 6.49 9.99 11.39 11.99 12.99 12.99 13.00 15.00 23.00 25.00 27.00 30.00 30.00 3.75 4.00 6.00 7.00 7.50 8.00 8.00

Clearly Organic Airen (Semi-Seco) Abadal Blanco 2008 (Dry) Marques de Riscal Rueda (Semi-Seco) Mas Macia Xarel-lo 2008 (Dry) Faustino VII Rioja White (Dry) Mocen Sauvignon Blanc Rueda 2007 (Dry)

ROS WINES Clearly Organic Tempranillo Quinta el Refugio 2007 Iberum Rosado Navarro Rioja Noemus 2007 CAVAS Freixenet Carta Nevada (Semi-Seco) 7 9.99 23.00 6.00 (House) 6.49 9.99 10.00 11.00 15.00 23.00 23.00 25.00 4.00 6.00 6.00 7.00

Mont Marcal Brut Reserva Mont Marcal Brut Rosado Freixenet Rose Mont Marcal Brut Extremarium Cava Juve y Camps Reserva DE LA FAMILIA 2006 SANGRIA Red Wine Sangria Production Cost 1.5Litre

14.99 14.99 17.49 19.99 19.74 1Litre 15.00 8.00

35.00 35.00 40.00 50.00 50.00 1/2Litre 4.00 Glass

n/a n/a n/a n/a n/a

183.17 (19 L) 20.00

Red Wine 10LBag-in-Box 25.00; Sherry 42.00 (6 bottles 75cl); Cointreau 66.25 (3x 75cl); Gordons Gin; 49.92 (3x75cl) Baguettes Jamon Serrano Queso Manchego Queso Zamorano Queso Boffard Reserva Queso Larra Roncal Chorizo (Spicy) (Spicy Sausage) Chorizo (Mild)(Mild Spicy Sausage) Salchichon (Cured Sausage) Lomo Embuchado (Cured Pork Loin) Tortilla (Omelette) Tapas Hot Patatas Bravas Croquetas de Patatas (Potato Croquettes) Albondigas Casolanas (Spanish Meatballs in a Homemade tomato sauce) Pinchitos de Pollo (Small Chicken Skewers) Gambas al Ajillo (Garlic Prawns) 4.50 4.00 5.50 5.00 7.00 5.50 5.50 4.50 Cost 0.86 1.15 1.15 1.13 1.22 0.87 0.70 0.62 1.02 0.21 Cost Price 4.60 4.45 4.45 4.40 4.70 3.60 3.10 2.90 4.10 2.00 Price

Calamares a la Romana Setas al Ajillo (Garlic Mushrooms) Tortilla de Patatas (Spanish Omelette) Embutidos/ Cured Meats Jamon Serrano (100g Ration) 1.33 8

6.00

Jamon Serrano (200g, plate) Chorizo (Spicy) (50g) Chorizo (Mild) (50g) Salchichon (50g) Lomo Embuchado (50g) Queso/Cheese Tacos de Manchego (50g) Tacos de Zamorano (50g) Tacos de Boffard Reserva (50g) Tacos de Larra Roncal (50g) Specials Olivas (150g portion) Gazpacho (Cold Spanish Soup)

2.66 0.87 0.70 0.62 1.02

12.00 3.00 2.50 2.50 3.00

1.15 1.15 1.13 1.22

3.45 3.45 3.40 3.70

0.38

1.50 3.50 5.50 5.00 4.50 3.50 2.00

Melon con Jamon (Honeydew Melon w/ Serrano Ham) Jamon Relleno (Serrano Ham w/ Sun-Dried Tomato and Rucula) Tortilla de Patatas (Spanish Omelette) Ensaladilla Rusa Pan Tumaca (Catalan Toast w/ Tomato and Garlic) Combinados Mesa de Embutidos (Choice of 4 Cured meats) Mesa de Quesos (Plate w/ portion of each Cheese) Mezclado (2 meats + 2 Cheeses) Sweet Churros con Chocolate Crema Catalana Caf/Infusiones-Coffee/Teas Solo (Espresso) Cortado (Espresso w/ Milk) Con Leche (Latte) Americano Capuxo (Italian Style Cappucino) 3.84 4.65 4.25

12.00 15.00 13.50

4.50 4.50

1.50 1.75 2.50 2.00 3.00

Capuxino (Coffee w/ Whipped Cream) Carajillo (Espresso with a dash of Baileys/Brandy/Whisky) Trifasico (Carajillo w/ Milk) Tea Manzanilla (Camomile) Poleo Menta (Mint) Te Verde (Green) Chocolate Caliente (Hot Chocolate, 0.50 extra w/ Cream)

3.00 2.50 2.50 2.00 2.25 2.25 2.25 3.00

Advertising: La Taberna will start off by handing out Flyers on the Street, showing the services and goods offered by the establishment. A Logo has been created for the Bar already by Shayne Rotte, so that this will not be an initial start-up cost. We will have a Professional Website set-up showing Menus and Prices. We will have a Facebook Site, which will allow for Word-by-mouth advertising, and a Twitter Account, allowing Clients to keep up to date with the latest offers from La Taberna. Using Google Search Engine Optimization will help us be seen whenever someone searches for a place to go out in Cork City. Other sites such as www.ratemypub.ie and www.corktourist.com will also help advertise our Goods and Services

10

7. MARKET RESEARCH PLAN. SWOT Analysis Strengths: My main Strength is my experience in the Industry. I have worked in the Hospitality Industry for over ten years. I understand the amount of work needed to ensure a successful start-up, as well as the work needed to ensure the continued success of the Business. Too many Tapas Establishments in both Ireland and the UK serve Tapas that vaguely resemble something you would find in a Traditional Spanish Establishment. The Unique selling point of this Establishment would be the typical, traditional Tapas, providing the Authenticity needed to be a proper Spanish Tapas Establishment, and the less complicated menus mean lower prices than its competitors. The image of Authenticity will be further enhanced through the use of only Spanish Produce for our Menus. As well as this, there is a significant lack of Establishments in Cork City offering this type of service, with only one available to the public. Add to these points the Publics perception of Tapas Establishments and you have a strong recipe for success in this niche, as, even in times of austerity, people will still enjoy the status that comes with saying We had Tapas last night Weaknesses: The main weaknesses with this business are the lack of start-up funds, and the fact that businesses in the hospitality Industry are extremely reliable on the Public for their survival.

Opportunities: There are many opportunities for this type of Business. It will allow us to show the Public how accessible this type of establishment is, that you dont necessarily have to be earning a certain amount of money to avail of our services. Our USP will allow us to create a unique ambience, leading to a unique establishment, and this will in turn allow us to either expand our premises or open new premises within the first Five years. We are also looking at the possibility of introducing VIP cards after the first year, giving our regular customers 10-15% discounts. The Office Party market is also there to be exploited, and by arranging special group Menus/Partys we aim to firmly establish ourselves in that area too. Themed/Musical Nights are also a strong opportunity, with Traditional Spanish bands/Artistic Groups playing in the Bar. Threats: The main threat, as I see it, is the Publics perception of Tapas Bars in general. They see them as being up-market establishments, where only the rich and well-off go to enjoy themselves. This isnt helped by the current Economic situation, where many people are struggling to make ends meet. As I mentioned 11

above, through our Price range, we aim to destroy this viewpoint, as, at first, this Consumer Snobbery will be a serious threat to the success of the Business. Our lower prices will also allow people to go out and enjoy themselves every now and then without having to worry about the cost. Our Competitor(s) are all well established in Cork City and the surrounding areas, and therefore have a well-established clientele base. Convincing these people that our Business is the place to go will see us take a major step towards survival. PEST Analysis Political: With regards to funding/Grants for this Business, funding from Enterprise Ireland is not applicable as we will not be exporting our goods and services. I am currently eligible for the Back to Work Enterprise Allowance (BTWEA), as I have been unemployed for the period required. I am currently looking into the possibility of getting a Loan from First Step Microfinance of up to 25,000, to be paid back at 9% APR over 3 Years. Economical: The Current Economic Climate means that people have less money to spend on what many could perceive as Luxury goods. Our low prices will allow more accessibility for these people, as the Public still want to enjoy themselves and forget about their problems while staying within their means. Social: The Social Media Phenomena means that a Business page on sites like Facebook will give us plenty of free Advertising. This type of site also allows for extreme word-of-mouth advertising, and pages such as Southside Cork or Cork on this site will allow us to expand our clientele through providing links to our own page. Sites such as Twitter will also allow us to keep our Clients up to date with the latest news and Events from the Bar. Technological: Our Facebook Page/Website will allow us to get Information out quickly to our Clients, as well as allowing us to upload photos and/or videos from previous nights at the Bar. Our Site will have our Menus and Prices there for the public to see and will make it easier to see the services we offer. We aim to have sites in all the popular social media sites, allowing for a wider range of informed public. We also will pay for the use of our name through Google/Bing etc. Search engines, so that tourists to Cork will be able to find us with a few key search words. As well as this we will advertise through sites such as www.ratemypub.ie and www.corktourist.com which will allow us maximum exposure. Competitive Analysis While there are many bars and Nightclubs in Cork City, there is only one Bar offering the same service as our Bar in the City Centre, and another in Kinsale. It does not, however, offer traditional Tapas, and tends to lean more towards the Irish/British/American notion of hijacking the idea of Tapas and placing a disproportionate price tag on some finger food. 12

Our Price range will also be different from our Competitor. Their house wine sells at 8 per glass, while ours will be 3-3.50 per glass, as one example. They have 12 wines on their list where we plan to have over 20, including Rose wines, something our Competitor does not offer. I do not consider the other bars in the City Centre as direct competitors as they offer different services to ours, however I do see them as Competitors for the custom of the person on the street. This means that we will be at a slight disadvantage as they have all been around longer and are therefore more established than us. Through positive PR, we aim to advertise through such means as giving Flyers to the general public which will offer incentives to enter the Bar, and quality of Service mixed with low affordable Prices, we aim to increase awareness of our Bar and establish a Reputation based on our core values of bringing top quality service while staying within a low to middling price range. Through these means we hope to create a strong customer base, which will increase over time, and will allow us to not only compete, but become a market leader in a short space of time. Customer Analysis In times of Economic Austerity such as these, one cannot afford to be picky about the types of Customers one needs. We aim to appeal to every type of customer available, from the Student, by offering student deals or Cards, to the young professionals, through to the older executives/office workers. We do not aim to discriminate through social demographics, as everyones money has the same value. To be sure of the Publics response, we asked 1000 people to answer the following Market Research Questionnaire, the results of which are recorded on the next page:

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MARKET RESEARCH QUESTIONAIRRE Do you live in ; Cork City X%Suburbs X%Surr. Area X% How many people are in your family? 0-5 X%6-10 X%10+ X% How often would you go out for a Family meal?1-4x p/m X% 5-9x p/m X%10+x p/m X% How often would you go out with friends? 1-4x p/m X%5-9x p/m X%10+x p/m X% How often would you go out with Colleagues? 1-4x p/m X%5-9x p/m X%10+x p/m X% 6. In Your Opinion, how do these factors rate in a choosing a Bar for a Night Out? Essentia V. Important OK Not No Thanks l Important Important
1. 2. 3. 4. 5.

Location of Bar Atmosphere Fast Quality Service Nice Interior Decor Friendly Staff Meeting New People Social Interaction Well Priced Food & Drinks

X% X% X% X% X% X% X% X%

X% X% X% X% X% X% X% X%

X% X% X% X% X% X% X% X%

X% X% X% X% X% X% X% X%

X% X% X% X% X% X% X% X%

X% X% X% X% X% X% X% X%

7. Have You ever had Tapas ? Y X% N X% 8. Do you Like Tapas? Y X% N X% 9. Would you like to see another Tapas Bar in Cork City? Y X% N X% 10. Having seen the Menu, would this Bar appeal to you? Y X% N X% 11. Would these Prices appeal to you/influence your choice of Bar? Y X% N X% 12. If NO, why? 13. Do you have any Thoughts or Suggestions of what you'd like to see in this Bar?

________________________________________________________________________
As you can see, the majority of the Public questioned believe this to be a good business enterprise with a high potential for success.

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8. FINANCIAL PLAN Projected Start-up Costs It is our goal to start-up as efficiently and inexpensively as possible. Total Start-up costs stand at 76,811. 40,000.00 6,500.00 Interior Prep 5,000.00 Refuse 200.00 Equipment 3,000.00 Wines 2,705.00 Cavas 930.00 Licors/Spirits 1,500.00 Produce 1,930.00 Coffee/Teas 6,000.00 Insurance 200.00 Light 500.00 Heat 500.00 Accountancy Fees 200.00 TV 200.00 Mobile Phone 100.00 Uniforms 360.00 Cash Register 250.00 Sangria 736.00 TOTAL OUTGO INGS 76,811.00 Premises (Rent 1 yr) Wages (3 Staff & Me)

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Projected Cash-Flow Statement

JAN Op. Balance Income Cash Sales Credit Sales Tota l Income EXP ENDITURE Premises (Rent 1 yr) W ages (3 Staff & Me) Interior Prep Refuse Equipment W ines Cavas Licors/Spirits Produce Coffee/Teas Insurance Light Heat Accountancy Fees TV Mob ile Phone Uniforms Cash Register Sangria TOTAL OUTG OINGS 40,000.00

FEB

M AR

APR

M AY

JUN

JUL

AUG

SEPT

OCT

NOV

DEC

6,500.00 6,500.00 6,500.00 6,500.00 6,500.00 6,500.00 6,500.00 6,500.00 6,500.00 6,500.00 6,500.00 6,500.00 5,000.00 200.00 200.00 200.00 200.00 200.00 200.00 200.00

200.00

200.00

200.00

200.00

200.00

3,000.00 3,000.00 3,000.00 3,000.00 3,000.00 3,000.00 3,000.00 3,000.00 3,000.00 3,000.00 3,000.00 3,000.00 2,705.00 2,705.00 2,705.00 2,705.00 2,705.00 2,705.00 2,705.00 2,705.00 2,705.00 2,705.00 2,705.00 2,705.00 930.00 930.00 930.00 930.00 930.00 930.00 930.00 930.00 930.00 930.00 930.00 930.00

1,500.00 1,500.00 1,500.00 1,500.00 1,500.00 1,500.00 1,500.00 1,500.00 1,500.00 1,500.00 1,500.00 1,500.00 1,930.00 1,930.00 1,930.00 1,930.00 1,930.00 1,930.00 1,930.00 1,930.00 1,930.00 1,930.00 1,930.00 1,930.00 6,000.00 6,000.00 6,000.00 6,000.00 6,000.00 6,000.00 6,000.00 6,000.00 6,000.00 6,000.00 6,000.00 6,000.00 200.00 500.00 500.00 200.00 200.00 100.00 360.00 250.00 736.00 200.00 500.00 500.00 200.00 200.00 100.00 200.00 500.00 500.00 200.00 200.00 100.00 736.00 200.00 500.00 500.00 200.00 200.00 100.00 200.00 500.00 500.00 200.00 200.00 100.00 736.00 200.00 500.00 500.00 200.00 200.00 100.00 736.00 200.00 500.00 500.00 200.00 200.00 100.00 200.00 500.00 500.00 200.00 200.00 100.00 200.00 500.00 500.00 200.00 200.00 100.00 200.00 500.00 500.00 200.00 200.00 100.00 736.00 200.00 500.00 500.00 200.00 200.00 100.00 736.00 200.00 500.00 500.00 200.00 200.00 100.00 736.00

736.00

736.00

736.00

736.00

736.00

76,811.00 25,201.00 25,201.00 25,201.00 25,201.00 25,201.00 25,201.00 25,201.00 25,201.00 25,201.00 25,201.00 25,201.00

Projected Profit and Loss

RV N E EE U L s C s o Sle e s ot f a s O In e to y p vn r P rc a e u hs s E P NE X E SS P m e (R n 1y re is s e t r) W g s(3S ff &M ) ae ta e In r rP p te io re R fu e e s E u mn q ip e t In u a c s r ne L h ig t Ha et A c u ta c F e co n ny e s T V Mb P oe o ile h n U ifo s n rm C s R g te a h e is r N tPoit e rf 3 0 0 .0 2 ,0 0 0 3 0 0 .0 2 ,0 0 0 1 5 1 .0 6 ,6 2 0 - 1 5 1 .0 6 ,6 2 0

4 ,0 0 0 0 0 .0 7 ,0 0 0 8 0 .0 5 0 .0 ,0 0 0 2 0 .0 ,4 0 0 3 0 .0 ,0 0 0 2 0 .0 ,4 0 0 6 0 .0 ,0 0 0 6 0 .0 ,0 0 0 2 0 .0 ,4 0 0 2 0 .0 ,4 0 0 1 0 .0 ,2 0 0 30 0 6 .0 20 0 5 .0

1 9 1 .0 4 ,4 0 0

- 1 9 1 .0 4 ,4 0 0 4 7 .0 ,9 8 0

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9. OPERATIONS Location: The Premises from which La Taberna will operate will ideally be one based in Cork City Centre, in any of the following locations; McCurtain St. Washington St. Grand Parade Oliver Plunkett St. It will have a Public seating area of between 75 sq/m to 150sq/m and will carry the appropriate License for a Bar/Restaurant as deemed by the. Intoxicating Liquor Regulations. The Premises will have the majority of equipment required, any additional needs have been covered in the Start-up costs. Day-to-day Operations: La Taberna will be open from10:30 till 23:30pm from Monday to Thursday, 10:30 till 00:30 on Friday and Saturday, and 12:30 till 23:30 on Sundays. It will employ 2-3 full-time staff apart from Shayne Rotte. Staff Each individual Employee will work one of three possible shifts (10:30-18:30, 12:00-15:00/19:00-Close, & 16:00-Close) rotating weekly. The earlier shift will change to 12:00-20:00 during the weekend. Each Employee will receive the legally required amount of two days off per week, always during the week. Shayne Rotte will work the hours and days needed to make La Taberna a successful business. Outsourcing As there is no experience of Accounting in La Taberna it has been noted than in order to present accurate accounts work will need to be outsourced when required. This will be on a contract or as needed basis. Payments The rent on any Premises will need to be paid either month-by-month or Yearly. Employees will be paid at the beginning of the Month for the previous months work. Produce will be paid either up-front or cash on delivery. Utility bills will be paid via Direct Debit from the Business Account as needed and any other costs will be paid when they arise.

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Contracts and Legal Necessities Name: Address: Position: You will be employed as _________________________ . The terms & conditions of your employment with _________________________ trading as _________________________ (hereinafter called 'the Company') are: Commencement Date: Your employment with the Company shall commence on __ / __ / ____ . Renumeration Your remuneration will be ________ gross per annum. Payment will be _________________________ in arrears _________________________ . Bonus: Report to: Hours of work: Your normal hours of work will be from first call ______ ______ to ______ ______ daily, Monday to Friday. You will be expected to work appropriate hours in order to carry out your responsibilities. It is the policy of the Company, that as far as possible, extensive working hours above the norm will not occur. Place of Work: You will be required to work in _________________________ . Holidays & Holiday Pay Entitlement: The company's holiday year runs from __ / __ / ____ . Your paid holidays will be ________ working days per year and proportionately less for less than twelve months service. Holiday Pay: This will be based on your current normal weekly rate of remuneration. Notice of Holidays: You must give not less than ________ weeks advance notification of those dates and periods on which holidays will be taken. Public Holidays: Your entitlement to leave for public holidays shall be in accordance with the terms of the Holiday (Employees) Act 1973-1991. 18

When a termination of this contract occurs and the paid holidays already taken exceed the paid holiday entitlement on the date of termination, the company will deduct the excess holiday pay from the termination, the Company will deduct the excess holiday pay from any termination pay. Probation: Your employment will be probationary for the first ________ months. If this agreement is terminated within the probationary period it shall be at the discretion of the Company and in this case 1 weeks notice will be given. Sick Leave Absence: If, for any reason other than exceptional circumstances, you are absent from the Company's employ or unable to carry out the full duties of your employment, you must contact the company by 9.30 a.m. on the first day of such absence. Failure to do so may result in your wages been stopped until you return to work. A certificate from a qualified Medical Practitioner must be submitted on the third day of continuous absence and on a weekly basis thereafter. The Company reserves the right to have you examined by its own Medical Practitioner. It is entirely at the company?s discretion whether or not to make any payment to you while you are absent through illness. Accordingly, the company may after 3 days of sick leave stop your wages until your return to work and request that you claim your monies from the relevant state scheme. Pension Scheme VHI Group Scheme Retirement Age Normal retirement age for employees is ______ years. Lay Off and or Short Time The employer reserves the right to lay you off from work or reduce your working hours, where through circumstances beyond its control it is unable to maintain you inn employment. You will receive as much notice as is reasonably possible prior to such lay off or short time. You will not be paid during the Lay off period. You will be paid only in respect of hours actually worked during the period of short time. Grievance & Disciplinary Procedure Absence: If you have any grievance, which you consider to be genuine in respect of any aspect of your employment, you have a right to a hearing by your immediate superior or the Personnel Manager as the circumstances warrant. If you are unhappy with the outcome of the hearing you may appeal to the Chief Executive. A fellow employee or union representative at this appeal hearing may accompany you.

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In the event of the matter not being resolved that internally the matter shall be referred through normal industrial relations procedure. The procedure referred to above shall include reference to a Rights Commissioner, the Labour Relations Commission, the Labour Court , the employment Appeals Tribunal or Equality Officer, as appropriate. Disciplinary Procedure Infringement of a term of this contract or of established Company Rules can lead, depending on the gravity of the breach, to an informal or formal warning, suspension with or without pay, transfers to other duties and loss of privileges. Ultimately, persistent breaches or inadequate work performance can lead, following warnings to dismissal. Certain grave breaches can lead following considerations of all the circumstances by the company to summary dismissal or suspension pending investigation. In all dismissal cases, full investigation will be carried out, and you will have the right to put your case and be accompanied by another staff member or appropriate representative, and the right to appeal against a decision to a more senior management. In the event of your dismissal being confirmed and should you wish to challenge the dismissal then in accordance with normal procedures, the matter shall be referred to a Rights Commissioner, the Labour Court , the Labour Relations Commission, the Employment Appeals Tribunal or an Equality Officer as appropriate. Notice In the event that either the company or you may wish to terminate the contract, before its expiry date, one month notice must be given by both parties. Nothing in this agreement shall prevent the giving of a lesser period of notice by either party where it is mutually agreed. Search The company reserves the right to search your vehicle and property while on or while departing from the company premises. Undertakings & Restrictions 1. During the period of this contract, you will devote the whole of your time and attention to the business of the Company and you undertake that during the period of this contract you will not engage in any other activity which is likely to prejudice your ability to serve the company, nor will you engage in any business activity which may cause a conflict of interest with the business of the company. 2. In consideration of your employment by _________________________ and in further consideration of information, data and confidential matters that will be imparted to you with respect to products, process and general business activities carried out by the company, you agree to the following: 3. All such records and all reports, sketches and plans relating to work carried out in the course of your employment will, together with all other documents and papers of a secret and confidential nature provided by the Company, be property of the Company at all times. You will not retain copies of such records, reports, plans or sketches without the prior approval of the Company. 4. You will not at any time either during the subsistence of this contract or after its termination make use of or communicate to any unauthorised, any of the trade secrets or confidential information of the Company which you may have obtained while in the service of the Company. 20

5. That upon the termination of this contract you will forthwith deliver to the Company, without prior request, all documents in your possession or control relating in any way to the business of the Company. 6. All publications will be submitted to the Company for clearance and approval prior to submission for publication. 7. Any discovery, invention or process made or discovered by you whilst in the employment of the Company and relating to the business of the Company will be the property of the Company and must be disclosed to the Company and you undertake to join with the Company at any time in applying for letters, patent or other appropriate licence for such discovery, invention or process. Cognisance will be taken of the part played by you and appropriate recognition will be given for creative thinking at work. Changes in the terms of this contract or in other terms, conditions & rules of employment will be notified to you before the date of proposed change, and will have effect with your acceptance or acquiescence. I accept and agree to all of the above Terms & Conditions of my employment: Signed: ______________________________________ (Employee) Date: __ / __ / ____ Signed: ______________________________________ (Employer) Date: __ / __ / ____ New Employee Details Please complete the following details and return it with your signed contract of Employment. Name: Address: Date of Birth: Bank/Building Name: ________________________________________________________________ ________________________________________________________________ ________________________________________________________________ ________________________________________________________________

Bank/Building Society Address:______________________________________________________________ Account Number for Wages:________________________________________________________________ Account Sort Number: PRSI No. (Attach P45): ________________________________________________________________ ________________________________________________________________

Signed: ______________________________________ (Employee) Date: __ / __ / ____

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10. MANAGEMENT AND ORGANISATION Management: It is expected that Shayne Rotte shall be the sole Manager of La Taberna, and run it on a day to day basis, with a staff of three persons working for him on a shift basis. Services Employed: If required the Business will employ the services of an Accounting Firm for Book-Keeping services and a Printing Company for Advertising purposes, for items such as Flyers, Business Cards and VIP/Loyalty Cards.

Contracts Conand Legal Necessities

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11. SELF-APPRAISAL & ABOUT ME Personally, because I worked in the Tourism & Hospitality trade for over ten years, eight of those in Spain, I have a strong knowledge and experience of the Bar trade, especially the Spanish side of it. I fully understand the work needed to make a new Bar successful, and have succeeded in the past in helping new Bars get off the ground in Spain. Most of the jobs I had in Spain involved working 10-16 hours a day without days off, so I am capable of putting in the hard graft, and I fully intend to work seven days a week for however long it takes to get it off the ground. I can also adapt to the different situations, and have the ability to work under the pressure provided by such a job. In previous jobs I had no problem exercising my creative initiative, leading to more than one successful theme night in the pubs where I worked. My family are right behind me and have offered their full support, moreover, my partner has also spent years working in and studying the Industry, and also realises how much work and commitment it will take to be successful. I do however have a lack of skills in certain areas, such as the Payroll area, drawing up Employment contracts, but I can do basic accounts and know when Im making a profit/loss. I plan to learn these skills that Im lacking, and up until then to outsource when needed. I dont delegate enough, as I like to be in total control of everything, and I have been known to get over-involved with my job, thereby finding it hard to achieve the perfect work/life balance. I fully expect to be profitable within two years, and, while starting off with a small number of staff, will hope to have more working for me by the end of three years, with the possibility of expanding either the current Bar or opening a second within five years. In order to show my experience in the Hospitality Industry I have included a list of Places and Periods during which I worked in Bars and Restaurants below: Apr-Nov 2009 Cook/Barman, The Drunken Ducklin, Santa Susanna, Barcelona -Duties included; Cooking, Preparing the Menus Specials, Bar and Table Service, reStocking, arranging and calling in Food orders to suppliers etc.

2004- 2008, Waiter, Melias Malgrat Cafeteria, Malgrat de Mar, Barcelona -Duties included; Bar and Table Service, Stock Takes, re- stocking, Preparing Meal orders, arranging Staff Roster etc.

2003 Waiter, Bar/Restaurant, Hotel Sorra DOr***, Malgrat de Mar, Barcelona. -Duties included; Bar Service, Translation work, Stock Takes, re-stocking etc.

2000- 2001

Waiter, Lismore Hotel, Lismore, Co. Waterford, Ireland -Duties included; Bar service, Room Service, stocking, Stock Takes, Taking Food orders etc.

1999-2000 Floor Staff Member, The Stables Club, University of Limerick, Limerick, Ireland -Duties included; Clearing Tables, Cleaning, Stocking fridges etc. As you can tell from that list, I have extensive experience not only in the Hospitality Industry, but in the Spanish Hospitality Industry. Add to that the fact that I speak fluent Spanish, and have the drive and will to succeed, this Business should be extremely successful.

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