Angie's Food Concepts is a collection of disruptive restaurant concepts with a shared mission to make luxury foods affordable to everyone. We have developed a business model that is streamlined, efficient, vertically integrated and horizontally integrated between concepts, making them stronger—together! Combined, the restaurants create a juggernaut of efficiency, allowing us to do the impossible. We are disrupting the restaurant space by changing who has access to luxury foods like Maine lobster, USDA Prime Steak, premium and organic ingredients, house-made sauces and gourmet foods made without preservatives and additives. To be able to achieve this mission, we had to think outside the box and innovate, breaking the legacy restaurant business model. With Angie's Lobster, we were able to gain end-to-end control of our entire supply chain. We went deeper into the vertical by purchasing lobster right off the boats from our own lobster wharf on Bailey Island, Maine. We process the lobsters ourselves in our own Maine processing facility and then ship to our restaurants here in Phoenix. We cut out every middle-man possible. We have created an efficient drive-thru where customers self-pay and pick up their own food off the shelf. Our interior restaurant space is streamlined and efficient allowing for the fewest steps possible between movements. By needing only a few people working at a time, we are able to pay them the highest in the drive-thru industry in our market. With the launch of Angie's Prime Grill, controlling the supply chain was a bit more difficult. We were able to apply the same streamlined and efficient operation principles to this concept, but to offset the high food costs of USDA Prime Steak and premium and organic produce, we had to go about it a bit differently. We are buying direct and cross-utilizing ingredients from Angie's Lobster, but this still isn't enough. We need more efficiencies. After opening Angie's Prime Grill in the Fall of 2023, we discovered a huge, game-changing opportunity in front of us. All our USDA Prime Steak trimmings were going into the trash! We realized that these trimmings are exactly what go into making an incredible Prime Burger. In fact, we need even more trimmings because we are already using a substantially trimmed piece of Prime Steak to begin with. This means we can purchase a primal cut of steak (less trimmed) and significantly lower our food costs at Angie's Prime Grill and subsequently Angie's Burger! ​We are offsetting the high food costs of Angie's Prime Grill with Angie's Burger and Angie's Chicken, allowing the three to feed off each other, giving them numerous efficiencies with tremendous food cost savings from shared ingredients and complementary inputs. ​If we are going to make luxury foods like Maine Lobster, Wild-caught Mexican Colossal Shrimp, USDA Prime Steak, Antibiotic and Hormone Free Chicken and Prime Steakhouse Burgers, affordable to everyone, we cannot apply the traditional restaurant business model. We are a disruptive restaurant model changing what and how the average American eats.