1. 1 September 22, 2011

2. 2 Market Trends Health & Wellness All Natural Bold Flavor profile Street Food Ethnic Flavors Small Plates

3. 3 What are the new items being launched? Stocks – Classic Chicken – Roasted Garlic – Thai Chili with Lemongrass Dressings – Barbeque Blue Cheese – Creamy Melon Yogurt w/Mint – Pear Gorgonzola Vinaigrette – Thai Satay – White Balsamic w/Basil Empanadas – Chicken Pot Pie – Oven Roasted Tomato and Smoked Mozzarella – Skirt Steak and Cilantro Proteins – Chicken for Osso Buco – Tuscan Chicken for Osso Buco – All Natural Applewood Smoked Ham – All Natural Open Rack Roasted Turkey Breast – All Natural Open Rack Roasted Top Round Desserts – Dark Chocolate Crème – Vanilla Bean Crème – Chocolate Melting Cake Batter – Mango Mousse Cake – Triple Chocolate Mousse Cake Naans – Traditional – Fire Roasted Garlic – Southeast Asian Masala

4. 4 How are they unique All natural Made from scratch appearance Labor savings Cost savings Multiple applications Quality ingredients Make more MONEY!

5. 5 Appetizers Consumers want more value from the left side of the menu. – Technomics 2009 Consumers find comfort in eating food with their hands – especially small bite appetizers like empanadas Savory pastries piggyback on the small bites/big flavor trend. Consumers demand for portability, affordability and familiarity, and also offer global and regional culinary appeal. MARKET INTEL Top 2011 Appetizers 1. Ethnic/street food inspired appetizers 2. Amuse bouche/bite size hor doeuvre 3. Appetizer combos/platters 4. Dumplings/dim sum

6. 6 From traditional ethnic fare to trendy mainstream street treats, every one nationally – it seems – is looking to claim this popular dish as their own. It is thought by many to have originated in Spain while others would argue that the traders of the middle East shared it with the world. It literally translates “to coat in bread”. These new items are…….

7. 7 Chicken Pot Pie Oven Roasted Tomato/Smoked Mozzarella and Basil Skirt Steak/Chihuahua Queso and Cilantro Fusion Flair for an International Traveler Empanadas

8. 8 Product Facts Hand filled and hand sealed empanadas 60% filling / 40% dough ratio Zero grams trans fat Bake or Fry Piece weight = 1.5oz Chicken Pot Pie White chicken meat Peas, carrots, & celery Smoked Mozzarella & Roasted Tomato Vine ripe roasted tomatoes Smoked mozzarella cheese Skirt Steak & Cilantro Cooked beef steak Chihuahua Queso Cilantro

9. 9 Empanadas Customer Benefits Hand filled in authentic empanada dough – scratch made appearance 20% more filling than traditional empanadas – Our 1.5 ounce empanada has almost as much filling as the standard 2 ounce empanada Premium ingredients large piece integrity Labor savings – eliminates the need to create scratch made empanadas Flexible preparation – bake and fry, quick preparation Hearty enough to serve as a meal yet light enough to serve along side a soup or salad Fusion flair of flavors while at the same time comforting and familiar enough due to the flaky, crispy outside.

10. 10 On-line TM training video On-line video with training modules for each Fall Menu product group Fall Menu 2011 Sample Kits  National sampling campaign coordinated through each division for all sales associates Category Insight  One-page reference guide with all TMs need to know about the new products and current market activity POS  Fact sheet for operators highlighting key benefits and applications of each new Fall Menu product group