Please see short investment deck attached supported by spreadsheet with the financial details.

Questions:

• Current Financials

  • What are the company's current revenues, expenses, and profit margins by business line (cafe by location and FMCG).
  • What is the current cash burn rate?
    • $60,000
  • What is the current cash position?
    • $97 000 ( excluding any loans and overdrafts available = $111 000)
  • How much debt does the business have and at what terms?
    • $66 000 ( $52 000 = asset finance & $14 000 = stock finance via Lulalend)
  • How much capital is unlocked (from stock) when we move SA FMCG to a third party distributor? What is the timeline for this?
    • $270 000 - trying to finalise pricing
  • What is the monthly cash flow forecast for the next 12 months?
  • Are there any significant upcoming capital expenditures?
    • NO

• Unit Economics (UK)

  • What are the total costs associated with opening locations in London?

    • $150 000 per kiosk and $450 000 per bakery

  • What are the target annual revenue and profit per location?

    • $950 000/ annum per kiosk & $1.9m/ annum per bakery

  • EBITDA -

    • Kiosk ~ 15% ( $145 000 per annum)
    • Bakery ~ 18% ( $335 000 per annum)

  • What are the payback targets per location?

    • Bakery - 19 month payback ( working capital and capex)
    • Kiosk - 24 month payback ( working capital and capex)

• Strategic Partnerships (UK)

  • What opportunities are we evaluating to partner with local businesses or events to increase brand visibility?
    • we have started with the vegan communities as a first step and have started wholesale to local businesses (they advertise that they selling okja products)
  • What alternative distribution channels (e.g., online orders, delivery apps) are we pursuing?
    • Uber eats and Deliveroo starting in October

• Expansion Plans on $1.5M round

  • How will the $1.5M financing be allocated across different areas (e.g., operations, marketing, staffing)?
    • 1 bakery and 4 kiosks to be built by Sept 2026 ~ $1m
    • balance will be allocated to working capital and marketing.
  • What criteria are used for selecting new locations?
    • traffic in the area and ability to get 5% of the market in the specific area ( example there is 15000 daily commuters in a specific quadrant that eat daily - we will aim to get 5% of that market to translate into revenue needed to activate a kiosk)
    • Bakery we have split London into 3 and we are working on how far we can deliver to before we need to lay down the next bakery.

• Market Analysis

  • How does we differentiate from competitors?
    • to be the best plant based bakery and kiosk in the UK - our USP is our product line that is already stacking up to be the best plant based pastries in London.
  • Who are our primary competitors in cafe and bakery?
    • there is no chain of 100% plant based bakery and kiosks of our quality that we have come across.

Financial Projections

• Revenue Forecasts

  • What are the projected revenues for the next 3 years?
  • 2025 -$928
  • 2026 - $1 655 785
  • 2027 - $6 362 108
  • 2028 - $8 712 934
  • What assumptions are these projections based on?
    • roll out plan of UK and SA continued operations.

• Profitability

  • When does the company anticipate becoming profitable?
    • 2026
  • What are the key drivers for achieving profitability?
    • Cost of sales / staffing compliment/Sales

Marketing and Brand

• Marketing Strategy
  • What channels are being used for marketing and advertising?
    • Primary focus at the moment are vegan communities and the community around the first location.
    • delivery platforms will be next in October 2024 ( we used this model in Kloof Street which was very effective)
  • What percentage of revenue do we spend on S&M?
    • We don’t have a budget to spend currently so we are working on the local communities and driving our wholesale side of the business.
    • We have added $7000 a month going forward to start activating marketing.
  • What are examples of effective past marketing campaigns?
    • Building communities around running clubs/Yoga clubs / local customer base.
    • Uber eats as a marketing push
  • How do we integrate customer feedback into our sales/marketing strategy?
    • We have feedback going onto reviews such as Google and Happy cow which is the go to for consumers to check on new establishments.

Operational Efficiency

• Supply Chain / technology
  • How are supplies sourced, who are Okja main supplier relationships?
    • various suppliers who have the ingredients needed to produce our products - we have a high spec on ingredients.
  • What are the associated risks with our supply chain? How do we mitigate them?
  • What percentage of revenue goes to wastage?
  • What technology solutions are we leveraging for inventory management, point-of-sale, or customer relationship management?