Est.{{ crest_mono | default: "M&V" }}

{{ concept_kicker | default: "Charleston, SC · Farm-to-Table Bistro" }}

{{ company_line_1 | default: "Marrow" }} &
{{ company_line_2 | default: "Vine" }}

{{ tagline | default: "A sixty-five-seat Lowcountry bistro where the farm, the cellar, and the candlelight share one table." }}

Prepared by

Capital sought

Opening

Executive Summary

The proposition

{{ exec_summary_1 | default: "Marrow & Vine is a sixty-five-seat farm-to-table bistro on Charleston's upper peninsula — a candle-lit room of seasonal Lowcountry cooking, a curated cellar, and the unhurried hospitality the city's dinner guests have been quietly asking for." }}

{{ exec_summary_2 | default: "The concept is disciplined by design. One daily-changing menu of roughly fourteen plates, sourced from a standing relationship with three coastal farms, holds food cost near 31% at an average check the neighborhood already supports. We are not chasing volume; we are building the room people book two weeks out for an anniversary — and return to on a Tuesday." }}

{% for m in exec_metrics %}

{% endfor %}

The opportunity

{{ opportunity_body | default: "Charleston seats eight million dining visitors a year, and the upper-peninsula corridor has gained 2,400 residential units since 2022 with only a handful of full-service rooms to match. The neighborhood has the density and the demand — it lacks the destination." }}

Why us

{{ why_us_body | default: "Elena spent eleven years on the line at two James Beard–nominated kitchens; Theo ran the floor and wine program at a 90-seat Charleston mainstay for six. We bring the relationships, the farm contracts, and a proven service standard — not a first attempt." }}

The ask

{{ ask_body | default: "Combined with $130,000 of founder equity, it funds the build-out of a turnkey 2,600-square-foot space, the opening cellar, and a five-month operating runway — with no personal debt carried by the founders." }}

{{ company_legal | default: "Marrow & Vine LLC" }}Confidential — Page 2

The Concept & Menu

The table

{{ concept_intro | default: "A short, daily-printed menu that follows the farms and the docks. Four or five plates rotate each week; the spine stays familiar so regulars always find an anchor. Everything is built to be plated by a four-cook line and remembered by the guest who ordered it." }}

A representative dinner menu & plate economics

{{ concept_box1_body | default: "A typical dinner guest orders a starter, an entrée, and a glass or two of wine — a $74 average check at a blended 31% food cost and a beverage program running near 24%. The cellar is the quiet margin engine." }}

{{ concept_box2_body | default: "A focused list of 60 bottles — old-world growers, a deep by-the-glass program, and a $48-and-under shelf so the room never feels out of reach. Wine carries roughly 35% of revenue at our strongest margin." }}

{{ company_legal | default: "Marrow & Vine LLC" }}Confidential — Page 3

Market Analysis

The demand

{{ market_lead | default: "Charleston is one of the most decorated dining cities in the country — a year-round destination with a resident base that eats out more often, and spends more per visit, than the national average." }}

{% for m in market_metrics %}

{% endfor %}

{{ t.lead }} — {{ t.body }}

{{ market_box2_body1 | default: "The upper peninsula's residential boom has outpaced its dining supply — comparable corridors carry one full-service seat per 90 residents; ours sits closer to one per 240. The density exists; the destination does not yet." }}

{{ market_box2_body2 | default: "Charleston's off-season has compressed: tourism now runs ten months, smoothing the seasonality that historically punished independent rooms." }}

{{ company_legal | default: "Marrow & Vine LLC" }}Confidential — Page 4

Competitive Landscape

The edge

{{ competition_intro | default: "The peninsula's celebrated rooms are concentrated downtown and booked weeks out, leaving the upper corridor's residents driving twenty minutes for an occasion dinner. Our wedge is proximity with no compromise — a destination-grade room in the neighborhood that's been growing without one." }}

{{ comp_col1 | default: "Comparable room" }}{{ comp_col2 | default: "Seats" }}{{ comp_col3 | default: "Avg check" }}{{ comp_col4 | default: "Reservation lead" }}

{% for c in competitors %}

{% endfor %}

{{ comp_you_name | default: "Marrow & Vine" }}{{ comp_you_v2 | default: "65" }}{{ comp_you_v3 | default: "$74" }}{{ comp_you_v4 | default: "5–7 days" }}

Our moat

{{ t.lead }} — {{ t.body }}

Honest risks

{{ t.lead }} — {{ t.body }}

{{ company_legal | default: "Marrow & Vine LLC" }}Confidential — Page 5

Operations & Go-to-Market

The room

{{ ops_intro | default: "A focused five-night service. Dinner only at open, with weekend brunch added in month four once the kitchen finds its rhythm. The room runs two seatings most nights and three on weekends, paced so no table ever feels rushed." }}

{% for s in route %}

{% endfor %}

Filling the room

{{ t.lead }} — {{ t.body }}

The team

{{ team_body | default: "Opening staff of 22 — a four-cook line, a six-person floor per service, a bar lead, and a sommelier-trained GM. Two key roles carry a small equity stake to anchor retention in a tight labor market." }}

{{ ops_callout_body | default: "Elena runs the pass; Theo runs the room. Both are in the building every service through year one — no absentee ownership." }}

{{ company_legal | default: "Marrow & Vine LLC" }}Confidential — Page 6

Financial Plan

The numbers

{{ fin_lead | default: "Conservative assumptions — 65 seats, 1.6 turns a night, a $74 average check, five nights plus Sunday brunch, 51 weeks. Every figure below holds even at 85% of plan." }}

Startup costs & use of funds

ItemAmount

{% for r in startup_costs %}

{% endfor %}

Total{{ startup_total | default: "$350,000" }}

{{ funding_note | default: "Funded by $130,000 founder equity + $220,000 investor raise." }}

{{ unit_label | default: "Unit economics — per dinner service" }}

Line{{ unit_col | default: "Per night" }}

{% for r in unit_economics %}

{{ r.line }}{% if r.sub %} {{ r.sub }}{% endif %}{{ r.amount }}

{% endfor %}

{{ unit_note | default: "~22% net per night at plan; the cellar and private dining lift it as the room matures." }}

Three-year revenue projection

{% for b in projection %}

{% endfor %}

{{ projection_note | default: "Year-2 growth comes from a matured brunch daypart and a built private-dining book; Year 3 assumes steady-state covers and a deepened cellar — investor distributions begin in the second half of Year 2." }}

{{ company_legal | default: "Marrow & Vine LLC" }}Confidential — Page 7

The Ask

Pull up a chair

{{ close_lead | default: "Marrow & Vine is a proven team, a disciplined concept, and a neighborhood already waiting for a room of its own. The capital below is the distance between a finished plan and a full house on opening night." }}

Milestones to break-even

{% for s in milestones %}

{% endfor %}

Bottom line

{{ bottom_headline | default: "A destination room, profitable in its first year." }}

{{ bottom_body | default: "The plan reaches break-even in month eleven, returns investor capital from operating cash beginning in Year 2, and builds an asset with the margin and the brand to anchor a second concept. The $220,000 doesn't fund a hope — it funds a room the neighborhood is already reserving." }}

Prepared by

{{ contact_line1 | default: "Marrow & Vine LLC · Charleston, SC" }}
{{ contact_line2 | default: "[email protected] · (843) 555‑0178" }}

{{ company_legal | default: "Marrow & Vine LLC" }} · {{ sign_name | default: "Elena & Theo Marchetti" }}Confidential — Page 8