VISION PLAN 2024

A QUICK NOTE FROM THE FOUNDER:

BELIEFS, GOALS & THE PURPOSE OF THIS INFORMATION

As of September 2023 the project enters its next phase: REPAIR, REFIT & REPOSITION.

RAW BARge™ is an alternative fine/fun-dining opportunity that combines an elite culinary offering and maritime excursion into one irresistible, unforgettable and viral experience. This document will outline the concept and the opportunity for investors and crowd funders.

The purpose of this document is to…

• outline the programming opportunities for RAW BARge™

• define & polish the description of the opportunity for crowdfunding and to raise private capital for launch & initial operations

We believe that…

• our operations will set a new standard as an elite alternative to the stale, boring and underwhelming “dinner cruise” options that currently exist.

• we can do to “The Dinner Cruise” what Cirque De Soleil did to Ringling Brothers Barnum & Bailey Circus.

• that in our target markets we can become one of the best known and most adored culinary & entertainment options available.

• the offering will garner extensive global food media coverage.

We have no doubt that…

• this document will begin to clearly outline the investment opportunity and the value proposition for prospective members created though our crowd-funding efforts.

• we can operate this in South Carolina for 6 months a year (May - Sept) and then, relocate to Palm Beach, FL where RAW BARge can operate in the high season (Nov - March).

• we can do this profitably and deliver a handsome ROI to our investors as well as a compelling value proposition to our members, supporters and customers year over year.

ANNUAL CALENDAR & PROGRAMMING

SUMMER SEASON (May - September) @ Charleston, KIAWAh, ISLE OF PALMS & HILTON HEAD, SC

• Sunrise Yoga / Barre studio ( RAW BARRe™ )

• Lunch and Dinner service as a seagoing RAW BAR

• Culinary Education

• Environmental Education

• Summer Camps

• Honeymoon Charters

• Wedding Weekend Charters

• Fundraising

October - scheduled MAINTENANCE & RELOCATION TO PALM BEACH BASE

• Scheduled stops in Savannah, Jacksonville & Vero Beach

WINTER SEASON (November - March) @ PALM BEACh, JUPITER & BOCA RATON

• Sunrise Yoga / Barre studio ( RAW BARRe™ )

• Lunch and Dinner service as a seagoing RAW BAR

• Culinary Education

• Environmental Education

• Summer Camps

• Honeymoon Charters

• Wedding Weekend Charters

• Fundraising

APRIL - scheduled MAINTENANCE & RELOCATION TO CHARLESTON BASE

• Scheduled stops in Vero Beach, Jacksonville & Savannah

MAJOR UPDATE (9.12.23) - OPERATIONAL BASE SECURED IN CHARLESTON

September 12, 2023

Charleston Native, Michael Shuler, has articulated his support for and intention to partner with Kevin Joseph & RAW BARge™ . Mr Shuler is a principal owner of 32-North and Coastal Marinas which owns and operates the following marinas in SC.

1. Seabreeze Marina @ Downtown Charleston

2. IOP Marina @ Isle of Palms

3. Bohicket Marina @ Seabrook / Kiawah Island, SC

4. Ridley’ Light Marina - @ Charleston, SC

5. Johns Island Marina @ Johns Island, SC

This is a major turning point in the development of the venture because these are marinas where RAW BARge™ will operate to and from in the summer season.

KEVIN JOSEPH, Founder

Kevin (pictured below) is a successful chef / retauranteur in Charleston, SC where he owns and operates RAW LAB. As of Feb 2022 Kevin has operated RAW LAB, in Charleston. This is the world’s ONLY Omakse Style Raw Bar experience. As of November 2023 it is among just a handful of 49 Star Dining Experience in Charleston on RESY.. and is priced at $250 per seat (perhaps the highest price ever consistently garnered for a seat in Charleston. 85% of the guests have been locals, with many returning over and over again with friends and family. As of September 2023, RAW LAB has generated over 8200 followers on Instagram with outstanding engagement. Kevin has built a community around the concept, his culinary ethic and himself in Charleston which will be leveraged for the success of this and other ventures. Learn more about RAW LAB HERE.

In November of 2023 Kevin will launch Empire Oyster @ Holy City Brewing. This is a collaborative consulting arrangement whereby HCB will licence the Empire Oyster brand, process and intellectual property and operate on their premises. A quarterly Oyster Beer will be brewed to pair with the raw bar selections. The 16 seat Raw Bar (the largest in the state, if not the country) is phase one of the project. Phase two is the Beer Pier which will extend out into the marsh from the HCB prperty and is currently permitted by the city and ready to begin construction in January 2024. There will be a F&B element at the end of the pier which will rest on Noisette Creek. At the base of the pier will be Empire Smoke House used to smoke various fish and meats for consumption on the property and also operated by Empire Oyster. Finally, next to this, also on the marsh, Empire will operate a Live Fire Cooking Compound. Here Oyster Roasts will take place along with other festive gatherings like Paella Parties, Bon Fires, and cookouts in the Francis Mallmann style of live fire / outdoor cooking.

DETAILS: www.empireoyster.com/rawbars

Learn more about Kevin HERE.

Kevin purchased RAW BARge™ in January 2019. From then until May of 2019 he prepared her for delivery to Palm Beach. From there she continued on to Freeport, Bahamas, At this point she rode a freighter to Newport, RI. Kevin collected her there and made way to Huntington, LI via Block Island and Montauk. He’s honed his skills as a chef since and perfected a collection of MARINE CUISINE™ & DelicaSEAS™ for service aboard her.

Much of Kevin’s experience as a chef has been aboard yachts, underway and dockside in places like The Hamptons, New York Cigy, Newport, Palm Beach, Miami & The Caribbean. His cuisine is designed for service in the ways the vessel allows and rewards.

MENU & CULINARY CONCEPT FOR RAW BARGE

In 2019 Chef & Master Mermmelier Kevin Joseph was awarded a federal trademark from the United States Patent & Trademark Office for the term “MARINE CUISINE”. This term defines a culinary ethic which is informed by sourcing and preparing species brought to market through vanguard best practices in fishing and aquaculture. This simply means a focus on best choices for both individuals and society.

• the healthiest and safest choices

• the most sustainable and responsible production

They represent the smartest options in seafood for individuals and humanity. We consider Marine Cuisine to be the cornerstone of Kevin’s Culinary Philosophy. Marine Cuisine is Seafood v.3.0 LEARN MORE ABOUT MARINE CUISINE™ HERE

DelicaSEAS™ are the dishes informed by our dedication to the ethic of Marine Cuisine. MARINE CUISINE™ & DelicaSEAS™ dishes, and presentations are pictured below.

In time, RAW BARge may pursue a James Beard House model down the road. That is, invite established or up and coming seafood or sushi chefs to come aboard and offer their sustainable, responsible and healthy “seafood dishes”. We will want to share this stage with others as this will only enhance our marketing reach and help us to meet our goals and achieve our mission and purpose.

EXPERIENCES & PROGRAMMING

RAW BARge is a one of a kind character vessel, our food, drink and service will be world-class and we will offer these services while UNDERWAY in beautiful and historic areas. This will be to the “dinner cruiser” what Cirque de Soleil was to Ringling Brothers, Barnum & Bailey! The combination of features simply does not exist anywhere today.

• Outdoors, Underway, Inshore

The differences between RAW BARge and other “waterfront dining” or “dinner cruise” options are significant.

• Culinary & Maritime Pairing

Few experiences pair an extraordinary vessel, a beautiful harbor and world-class food & bev service. We are to “waterfront dining” and “the dinner cruise” what Cirque de Soleil was to Ringling Brothers Barnum & Bailey or what Amazon was to K-Mart.

• Yoga, Barre & Meditation

Sunrise Yoga Cruises, Yoga Dockside, Raw Barre Classes and short Mediation Retreats are a very interesting offerings and a very viable revenue stream.

• Culinary Education

From time to time we will offer lunchtime classes for home chefs who would like to experiment with shucking oysters or learn how to make crudo, ceviche or other MARINE CUISINE™ & DelicaSEAS™.

• Summer Camps

3 day summer camps will be offered for kids 10-18 for scientific research, oyster reef restoration & bio-diversity surveys in and around Charleston.

• Environmental Education

We will make the vessel available for school or other civic groups for tours of low country waterways and habitats. These will be done either below or at cost. K-12, plus undergraduate, graduate student groups will be welcomed.

THE VESSEL

The RAW BARge is a “Character Vessel”. She is a 52’ River Tug Boat built in 1959 in Louisiana. She was a working river tug until 1995 when she was refit as an expedition yacht. She became a research vessel in the Bahamas until sold to a couple as a recreational vessel. They relocated her to St. Petersburg, FL. Kevin purchased here in 2019 and relocated her to Huntington, LI, NY. She is currently “on the hard” in Sea Cliff /Glen Cove, LI, NY.

SHE IS “VERY DIFFERENT” IN THE BEST POSSIBLE WAYS

She makes up to 8 knots @ 1200 RPM (depending on the conditions) and is powered by a single Detroit 6-71 Diesel. An Iron Maiden made of steel, she weighs 89,000 pounds. She draw’s 5’ of water. These (and others) are features that make her PERFECT for her intended use:

1. TOP HEAVY: She has a 30’ x 12’ topside deck which is very comfortable for up to 49 guests and can be configured to feature “hi-top, like” seating for lunch & dinner cruises. It can also be purposed in the morning for yoga classes or cruises. This allows the boat to generate revenue from 6am - 10pm.

2. SIZE MATTERS: She’s big, wide and heavy. She is stable and does not get pushed around in small or medium seas like other boats her size. Therefore, sea sickness is likely not a concern for our guests. Also, she affords our guests many safe and comfortable spots to sit, stand and lean.

3. STACKED: Exhaust from engine and generator comes out of two elevated stacks. As diesel exhaust tends to contribute to seasickness and interfere with an elegant dining experience we do not have this issue. We have never seen conditions where the diesel exhaust is noticeable on this vessel but we have noticed it on many other dinner / fishing vessels over the years.

4. SOCIAL DISTANCING: It is possible for up to 10 couples or 20 people to distance socially between the top deck, bow, stern and gunwales. 20 is about the maximum number of guests we could serve fine food & drink to per cruise. Once outdoor social distancing is no longer recommended we might offer one night a week as a wine only cruise. and host up to 49 guests.

Inside, she features a large salon, galley, dining room and head. She also has 2 staterooms for Captain, Crew or Guests. The new plan will create modifications to the interior spaces.

INTERIOR PHOTOS HERE

THE ORIGINAL PLAN

Our initial plan was to operate, seasonally, in Huntington Harbor, Long Island. This plan was on track as of July 1, 2019. Then we lost power due to an engine failure which was not entirely unanticipated but also very rare. All 5 bolts on the flywheel failed. So, we then lost the ability to start her or run her. From there we began to work on solutions and get an idea of what the fix might be and cost. More on that below.

The GOOD NEWS is that she has a Detroit 6-71 and these engines can run efficiently and inexpensively or decades, when properly maintained.

THE NEW PLAN - 2023 & BEYOND

In the process of re-evaluating the plan we decided that the numbers for a 4 month season in NY were not strong enough. So we have pivoted to a SC location where we can operate at near or full capacity for at least 7 months a year. So what comes next? Here is the timeline we are working towards now:

RAISE capital (2023)

REPAIR & RE-POWER (Winter 2023- Spring 2024)

RE-LOCATE to Charleston for refitting (Spring 2024)

REFIT FOR USGC SPECIFICATIONS …a process whereby the vessel will become capable of operating as a commercial vessel for up to 49 guests at a time. Start with inspection in the summer of 2024 in Charleston continue with additional inspection in Winter 2024/25 in Palm Beach. Depending on the requirements, the updates required by USCG will be completed before exterior and interior refits are completed.

REFIT EXTERIOR & INTERIOR features Palm Beach & Fort Lauderdale in Fall / Winter 2024 & Spring 2025.

RE PURPOSE and operate as early as May 2024 (in a very limited capacity) in Charleston & surrounds

RE TURN on investment through operations beginning in 2025 and beyond.

CURRENT STATUS & INVESTMENT

• “On The Hard” at Safe Harbor Marina in Sea Cliff, LI, NY

She’s safe and secure on land.

• $195,000 invested in her thus far.

  • Purchase Price: $100,000

  • Delivery from FL to NY: $35,000

  • Ownership, Insurance, Storage, Maintenance & Miscellaneous Costs To Date (June 2023): $60,000

THE CHARLESTON MARKET

The lack of an elevated maritime / culinary experience and a 6 month operating season in South Carollina creates an incredible opportunity to begin with. Partnerships with local marinas have now been secured (as of Sept 2023) to service Charleston, Hilton Head, Isle of Palms, Seabrook and Kiawah Island.

THE CHARLESTON AREA IS….

• A food mecca & a legendary seafood town.

• Easy driving distance from Jacksonville, Atlanta, Charlotte & Washington DC markets and with more and more affluent Americans who, in the near term, will postpone trips overseas and opt for short trips (by car) to Charleston.

  • Near By Population Base is significant:

    • 300 Miles: 30,000,000 people || 200 Miles: 11,700,000 people || 100 Miles: 2,300,000 people with a projected growth rate of 14% in 10 years

Charleston is the perfect pairing for RAW BARge. It has become a world-class culinary destination for millions of visitors (from near and far) every year. Few cities rival the food scene of the Holy City. Charleston is also an historic maritime city with interesting sites located all around a peninsula that looks over an impressive and protected harbor. We believe that we can pair an elite culinary offering with an outstanding maritime experience in a city known for both in a way that is singular.

The National Restaurant Association reports $10.7 billion dollars in restaurant sales in SC in 2018. In 2029, that number is expected to be $12.2 billion.

During COVID, Charleston is above the national average for major US cities in restaurant revenue LEARN MORE HERE

Finally, in Charleston we are in the process of securing a partnership with the largest and most popular marinas to host, market and promote RAW BARge. The locations she will operate out of (April - Oct) include Charleston, Isle of Palms, Kiawah, Seabrook & Hilton Head. The Charleston location is incredible. It is on the peninsula, less than two or three miles from any part of the peninsula. It features with state of the art amenities as well.

THE PALM BEACH MARKET

Winter is high season in this market which is known to be one of the most affluent in the world. RAW BARge operations will be centralized in Palm Beach in Winter and service areas from Jupiter to Miami.

PALM BEACH IS…

• A boating mecca.

• A world-class travel and wedding destination for affluent travelers.

• A cross-roads of all the wealth in the world.

We are currently seeking marina partners in the Palm Beaches for Winter ‘24-’25

THE COMPETITION - CHARLESTON

Like EVERYWHERE else there are little or no options to the same old “rubber chicken” dinner cruise in CHS save for the very high end yacht charter / private chef options. Our goal is to be more affordable than that and of higher quality and much of the existing day charter / sunset cruise

RESULTS FROM VARIOUS GOOGLE SEARCHES BELOW:

Yacht Charter Charleston Dinner Cruise Charleston Harbor Cruise Charleston Dolphin Cruise Charleston

CRUISE MARKET LEADERS

ALL, not some, ALL of the existing providers appear to be exactly the same kind of predictable, price-driven, low quality experiences we have seen in NYC, Boston and other major markets for decades. There simply IS NOT A HIGH QUALITY LUNCH / DINNER CRUISE in Charleston. There is absolutely no YOGA / BARRE cruise.

Spiritline Cruises - The classic dinner cruise.

Manta Yacht - A step up from the party boats. Not configured well for groups of 20 - 40.

Charleston Tours & Events - Tour aggregator apparently operating a few vessels offering brunch and other “dining options”.

The Osprey - This offering is similar to what we have. Its not as much of a character boat at ours but it does have some interesting features such as a lot of open deck space. However, our menu / culinary ethic is quite different. Osprey is a low price point / quality culinary offering which is outsourced to a local caterer. This IS a cool “Party Boat” but the character of the vessel, its Isle of Palms location and the nature of their culinary offering are somewhat typical from what we can deduce.

TOP 17 Charters / Cruises as per Expertise.com - Nothing here compares to what we intend to do.

COVID OPPORTUNITY

COVID actually created a great opportunity for this vessel and this plan. This is a tragic circumstance, of course, and disruptive situation, obviously. But it does create opportunities we can capitalize upon. It gives us a chance to thrive, actually. There are several reasons for this:

1. Outdoor Dining is MORE desirable now.

2. Fewer fine dining options now exist and fewer will in the year to come.

3. Consumers are more comfortable gathering in smaller spaces with fewer people.

4. POD Mentality is driving dining habits. (POD Dining refers to people dining with the same group over and over).

5. Public / Private Membership Model may be more appealing to upscale diners and small corporations who use dining to entertain.

MULTIPLE REVENUE CHANNELS / MODELS

BLENDED MEMBERSHIP MODEL

We expect to pursue a blended membership model and offer FIVE kinds of private membership as we begin to operate.

1. DINING Memberships will cost $5,000. We will cap these memberships at 125. Each Dining Member will be given a $5,000 credit to use for any purpose. Wed - Sat are Members Only. Sun & Tues will be open to non-members.

2. CHARTER Memberships will cost $10,000 We will cap these memberships at 50. Each Charter Members may charter the boat privately years in advance. Each member will be given a $10,000 charter credit to use for any purpose. Other benefits include:

   • BYOC Bring Your Own Chef

   • BYOB Bring Your Own Bottles

   • BYOM (Play your own music)

   • Longer / Custom Cruise Times

   • Host up to 49 guests

   • Second Priority on Charter Dates

3. PARTNER Memberships are available in increments of $50,000. This is an equity investment in the business which includes a membership, in perpetuity. It delivers all of the benefits of Charter Membership plus investor benefits as well as…

   • First Priority on Charter Dates

   • $50,000 investment delivers 3% equity in the business.

4. YOGA Memberships will cost $500. These memberships will entitle individual yogis to 10 yoga cruises (6am-9am) which will include semi-private yoga instructions for no more than 8 yogis, “Apres Namaste” mimosas and a light, healthy breakfast with coffee service. Yoga cruises will run Tues - Sun.

5. GURU Memberships will cost $10,000 per year. These memberships will entitle yoga, barre and fitness studios to purchase 30 days a year for their students & members. They could offer these Yoga and Raw Barre cruises without a meal after the class at $50 per guest or with meal at $100.

CHS MARKET LOCATIONS

It may be in our best interest for RAW BARge to be a SOUTH CAROLINA thing versus a CHARLESTON thing. In that case, she would move from region to region, within SC, throughout the Spring, Summer and Fall. Some regions and marinas of interest are listed below in the event that anyone reading this document has an opinion on the matter or an in with any of these marinas. Also, we have created ONE POSSIBLE annual SCHEDULE of her operations as a regional attraction HERE.

Charleston Harbor + Hilton Head + Kiawah + Seabrook + Isle of Palms

MARKETING PLAN

• Traditional

80% of “MARKETING” is a great offering delivered through excellent people, processes and products that generate Word Of Mouth. And WOM is the Holy Grail of Marketing. Traditional marketing tactics (advertising…etc) will be used sparingly as we believe we have a very viral and newsworthy offering that will be a darling of national food media and culinary, luxury and marine influencers. Traditional PR will be relied upon heavily. Food Media will LOVE THIS and this will benefit from massive local, regional, national & international coverage.

• Guerrilla

Social and digital media will drive awareness of the offering and membership opportunities initially. As will “Fam Trips” once in market and ready for operations. A focus will be put on selling Dining and Charter Memberships to local, regional and national professionals and corporations with budgets for entertaining clients. There are tens of thousands of prospects with both the budget for and the interest in unique dining experiences and we will welcome them to join.

TEAM

• Kevin Joseph, Founder & Executive Chef

• Peter Helfer, Sponsorship Director

INTELLECTUAL PROPERTY

Trademarks, Copy Rights, Owned Handles on Social Media, Terms used in commerce and so forth.

RAW BARge + Mermmeier + MARINE CUISINE & DelicaSEAS + Coastal Consciousness

And many, many more which we would rather not list here but can be explored and discussed with anyone willing to sign an NDA or NCA.

• DOZENS of Oyster Brands

• SEVERAL proprietary processes

• MULTIPLE Treatments, Dressings, Toppings, Recipies…etc

@ RAWBARGE on Instagram

WHY BE A PART OF THIS

One would want to collaborate with, invest in, partner with and /or be a member of RAW BARge if you find value in the following:

VERY “GREEN”

We are RE-PURPOSING 89,000 pounds of 61 year old American steel assembled in LA into a Tug Boat that worked the Mississippi River for 35+ years! What is greener than re-purposing? If feasible & cost effective, we will replace the existing engine or refit it to burn bio-diesel fuels created locally.

ORIGINAL & UNIQUE

From MARINE CUISINE & DelicaSEAS to Yoga Cruises to RAW Barre Classes to Maritine Mediation…much of what we will be offering here is unique and original, even singular.

ACCESSIBLE aND ELITE

Prices for some experiences will not be astronomical and they will deliver great value. Other experiences can be customized for a very up-scale market.

ON TARGET: MARKET

Charleston is an exciting, growing market and will continue to be for decades. It is also a 10-12 month a year market, depending on weather and temperatures in Dec & Jan.

ON TARGET: TIMING

COVID creates an opportunity we can capitalize upon and this plan pairs well with the “new realities” of the travel and dining patterns of affluent consumers.

ON TARGET: CUISINE

Discriminating gourmands, epicureans and foodies who have “been there, done that” are are looking new experiences with elegant food & beverage service. Also, through COVID we have seen a broader interest in an elevated culinary experience through home cooking and zoom experiences. Eating better is more popular than ever with more and more consumers.

ON TARGET: OUT DOOR DINING

Without a doubt this trend is here to stay.

AHEAD OF ITS TIME

This concept is vanguard. It’s success will lead to many other maritime and brick & mortar culinary concepts by Chef Kevin Joseph & Empire Oyster. By getting involved now, you will enjoy offerings and access to future ventures before anyone outside of our circle.

FINANCIALS

EQUITY PARTNER & CROWD FUNDING GOALS & USES: $750,000

These funds will be used to achieve OPERATIONAL STATUS in Charleston. Costs are outlined in points 1-7 below.

1. US Coast Guard T-Boat Certification: $100,000 Will allow us to go underway with up to 49 guests. Final costs are highly variable based on dozens of factors that cannot be anticipated until the USGC inspects the vessel and gives you their requirements. Each sector has different inspectors. But once achieved, you have a vessel that is safe, certified and that you can monetize.

2. Engine Replace: $100,000 Replace existing engine with a BIO-DIESEL engine to operate as cleanly as possible.

3. Delivery to SC: $50,000

4. Cosmetic & Functional Refits: $200,000 Will be used to add seating, safety and comfort for guests. Will also be used to turn salon and galley into a certifiable / professional kitchen with ice making, refrigeration and other important features. Gray water storage will be expanded. Crew cabin may be re-fit into a dry storage space. New electronics will be installed.

5. Marketing & Publicity: $100,000 Once we have relocated her in CHS, we’ll begin the marketing and PR.

6. Emergency Fund: $100,000

7. Founding Partners Divestment: $100,000 *

TOTAL: $750,000

* $30,000 to be used to completely divest current “partner” Peter Helfer from the project & $70,000 to partially divest founding partner Kevin Joseph.

MEMBERSHIP FUNDING: $750,000

The memberships or crowdfunding we will raise additional funds and “Pre-Sell” cruises.

$5,000 per Dining Member x 50 memberships = $250k

$10,000 per Charter Member x 10 memberships = $100k

$25,000 per Partner Member x 10 members = $250,000

$500 per Yogi Member x 100 members = $50k

$10,000 per Guru Member x 10 members = $100k

• Funding Tactics

  1. Crowdfunding

  2. Networking

  3. Friends, Family & Angels

• Operating P&L

  • Rough Draft Complete. Available upon request.

TOTAL FUNDS RAISED FOR EQUITY: $500,000

TOTAL FUNDS RAISED THROUGH MEMBERSHIPS: $750,000

TOTAL FUNDS RAISED: $1,500,000

PASSION & PURPOSE

COASTAL CONSCIOUSNESS

Coastal Consciousness is a term coined by Kevin Joseph and it is one his passion and purpose in life. It means to have an understanding and appreciation for how tidal or littoral ecosystems have shaped the economy, ecology, history, culture and cuisine of the communities they exist in or near. It celebrates these ecosystems and communities so as to protect, preserve and restore them for future generations.

A portion of our proceeds will benefit Oysters Unlimited, a NC based 501 (c) 3 non-profit founded in 2018 by Bart Key and Kevin Joseph. The mission of Oysters Unlimited is to aggregate best practices in Coastal Conservation & Restoration for the purposes of guiding local engineers, scientists and restorationists in how to best practice coastal conservation and restoration.

CONTACT

Kevin Joseph @ 917 656 4697