WHAT’S NEXT

WEST PALM BEACH, FL

— PLEASE NOTE —

OUR NEXT LOCATION. SOMETHING WE ARE IN SEARCH OF THE RIGHT LOCATOIN

This is a plan. The plan may change.

GOALS OF THIS PAGE…

• COVER THE BASICS

  • Who, what, when, where, how & why we plan to move RAW LAB (et all) to West Palm Beach, FL in 2026 or 2027. The plan beyond that is not explored save for the hospitality concept.

• DETAIL THE EXPANDED HOSPITALITY CONCEPT (IN PALM BEACH AND BEYOND)

  • A dining destination WITH 3 DIFFERENT OFFERINGS (offered at different times of the day / week)

    • SEA BEANS

    • LTLE FISH

    • RAW LAB

• GET THE ATTENTION, support & PARTICIPATION OF SEASONED OPERATORS, investors & advisors

• To help us TO scale globally, vertically integrate, add additional business channels and create impressive revenues, profits and ROI.

• ILLUSTRATE HOW OUR UNIQUE BUSINESS MODEL

  • Solves Problems

  • Creates Opportunities

  • Assuages Legacy Hospitality Requirements for Success (Sizer, Location & Staff)

• DELIVER DETAILS

  • How we have proven our model

  • Why it is sure to continue to succeed as it expands

  • What the expansion of the brick & mortar / food & bev / hospitality business leads to

• INTRODUCE KEVIN JOSEPH

  • Founder, Owner & Creative Director of Empire Oyster, Raw Lab, LTLE FISH …etc.

LAST UPDATED: APRIL 2026

West Palm Beach is the next step in talking RAW LAB to larger / more affluent markets around the world and build a global brand we can leverage for several other business channels. Those include media, consumer packaged gods, wholesale/retail distribution of various perishable and non-perishable seafood products, assorted travel and experiential products, Licensing and franchise fees, services, experiences, professional training and aquaculture operations. Having a successful brick and mortar is a key step as it has been for many similar Chefs/Enterprises. This operation will be a globally relevant location for Oysters, Raw Bar, Marine Cuisine & DelicaSEAS. We will leverage that to launch dozens of brands, products, services and experiences kindred to our mission of Coastal Culinary Consciousness!

TIMELINE FOR WEST PALM BEACH

Expected Grand Opening…1.1.27

APRIL - JUNE 2026

• Identify a location

• Finalize Permits

• Finalize Contractors

• Order Any Necessary Equipment

JULY - SEPT 2026

• Construction Window

OCT 2026

• Construction Complete

• Hiring

• Receive / Install Equipment

NOV 2026

• Staff Training

DEC 2026

• Add The Details for Decor

• Friends & Family Nights

JAN 2027

• Open

WEST PALM BEACH LOCATION

We are looking in the WPB market as of April 2026. Our specifications are simple:

• Find a 2nd or 3rd Gen Restaurant Space (existing grease trap, drains, etc)

• 1000 sf, roughly

• 2 bathrooms, 1 ADA approved

• Within 3 Miles of City Place

• Ideally, it has a small an outdoor space

• Electric Kitchen (no ventilation / hood needed)

• Space for a Walk In, Ice Maker, Dry Storage

OPERATIONS

RAW LAB: Elite Culinary Experience

LTLE FISH: ELITE CULNARY OFFERING featuring an AppRoachable, A La carte Marine Cuisine & DelicaSEAS

SEA BEANS: High End - Healthy Brewed & Blended Beverages + Super foods

RAW LAB

• Omakase Style Raw Bar Experience.

• One Dinner Service @ 6:37pm Thurs, Fri & Sat

• $399 per guest, pre paid, all included

• $500k annual revenue projections

LTLE FISH

Approachable A la Carte Marine Cuisine & DelicaSEAS by Kevin Joseph, Master Mermmelier

• BRUNCH: Sat & Sun, 9am - 2pm

• LUNCH: Tues - Fri, 11am - 4pm

• DINNER: Sun - Wed 5pm - 9pm

• $125 Average Per Customer Spend (Cover)

• $400k annual revenue projections

SEA BEANS

• High End Coffee, Juices, Smoothies & Super Foods

• Possibly a Members Only / Co-Work Space

• Breakfast & Lunch Hours: 7 Days A Week // Dinner Hours (5-9pm) Sun, Mon, Tues & Wed

• $25 Average Spend

• $400k annual revenue projections

OPERATING HOURS

ADVANTAGES OF WEST PALM BEACH MARKET

THE CULINARY BAR IS RELATIVELY LOW IN FLORIDA

No offense FL, but the numbers don’t lie. Compared to the states many are moving to Palm Beach County from, there is no comparison. Outside of Miami, very little fine dining at the Michelin Level exists in Florida. In 2025 there were 28 Michelin Stars held by restaurants in Florida. Miami has 16 of those. West Palm Beach has one. Palm Beach has none. Compare that to these facts: NYC had 72. California had 279. And tiny Washington DC had 21.

West Palm Beach is experiencing a business, building and population explosion. New residents are coming from New York, Illinois, New Jersey, Pennsylvania and California. NY & CA transplants are our target. They are bringing higher expectations for culinary experiences to the region than currently exist there. There are great restaurants in The Palm Beaches but they are scarce. Its very hard to get seats in a top-tier restaurants in Palm Beach County in season. There is simply a lack of inventory in this category.

When you really look at the metrics which create raving fans, Florida operators typically fall short. Most rely on “waterfront” dining to attract and retain customers. Views of the water are nice, especially for visitors to FL. But if you live in FL, and you have money, you get water views on your boat or from your home. Views are simply not as compelling as great food, service, atmosphere & experience.

OLD FLORIDA

By old we mean “traditional or legacy”, not elderly. This does not apply to everyone and everywhere but in many cases it does. Miami may be the exception and one can easily make the case that Miami is NOT “Florida” just like it is easy to make the case that most of Florida is not “Southern”. Putting Miami aside as its “own universe”, overall, Traditional Florida values for food tend to skew toward lower price points and large portions. These are great deliverable for some meals. And for some people. But not all, and not the ones who spend the most on dining.

THE NEW FLORIDIANS

These are the people who moved to FL in the past 5-7 years from VERY sophisticated dining markets “up north”. Their standards are higher for intangibles like “experience” and for “tangibles” like product quality. They seek much more than good food & service from a dining experience. They are harder to please but when you meet their expectations they are very loyal. This is our main focus.

We will attract and retain this consumer because we offer Dining in 5 Dimensions. Something, far beyond the traditional 3 dimensional dining experience most (even very good) restaurants offer (food, service & atmosphere).

West Palm Beach in particular is LOADED with “New Floridians” and many more are coming in the short, medium and long term. As more and more companies from the NE relocate to Palm Beach County, they bring with them employees who have a higher expectation for dining and more adventurous palates. They are simply more sophiscitcated and experienced with fine / experiential dining at higher price points. They have a set of values that match with what we offer. These consumers are not as price sensitive and are willing to pay a premium for a premium offering. In fact, they are in search of this. WE DELIVER TO THIS DEMOGRAPHIC.

New Florida is a Post Consumption Consumer. They seek EXPERIENCES over LARGE PORTIONS. They seek “discretion” over “scene or being seen”. They value exclusivity and privacy. They want to be WOW’ed. Our model caters to all of these desires.

EXPENSE ACCOUNTS

The kinds of businesses and their employees moving to Palm Beach County are the types that spend money entertaining with dining. Financial services companies are flocking to the region and they definitely have expense accounts for this kind of entertaining. They will love what we have to offer.

PRIVATE DINING MECCA

These consumers also engage in Private Dining or Buyouts more frequently than other segments of the market. Our model is ideal for this. In season, its nearly impossible to get a large group into a popular restaurant without months of planning ahead. There is a lack of this kind of product on the market. We expect that we’ll be very successful in securing a high ration of full buyouts for our 12-20 seat offering. Also, many of our target customers DO NOT seek a “scene”, in fact, they seek to avoid it. Our offering is ideal for them.

WHAT IS RAW LAB?

AN ORIGINAL OF THE SPECIES

RAW LAB is the cornerstone hospitality concept of the soon to be formed Delaware S Corp, Empire Worldwide, Inc. In the history of successful hospitality ventures that have led to vertically integrated ventures, private label brands, the development of a “Chef/Personality/Evangelist”….the common denominator has been a paradigm shifting "dining experience & culinary ethic”. RAW LAB, MARINE CUISINE & Kevin Joseph are this for Empire Worldwide, Inc.

Simply stated, RAW LAB is the world’s first and only Omakase-Style Raw Bar Experience, anywhere, ever. It is a fusion concept…the fusion of An Oriental Service Style and Occidental Cuisine. Omakase has been synonymous with Sushi for 1000 or more years. We use this service style (not the cuisine) and apply it to species, preparations and presentations common to American and European Raw Bar menus. THIS IS THE HACK and it has now been proven.

RAW LAB was created in Charleston, SC in 2021 and has operated there for 4 years, earning and maintaining a 4.9 star rating or RESY. It is consistently sold out at $340 per seat, Thurs - Sat. These facts demonstrate that we have created a culinary product, service and experience that is, quite simply, ELITE by traditional measures. But it has also become ELITE in the ways that matches with the of values of modern consumers…the social media generations. This means, gone are the white table clothes, army of attendants in pressed uniforms and all the formality of what WAS “fine dining”. Of course, the fun and theater is useful but at the core of any culinary concept is the food. Thoughtful, nutritious, colorful, delicious and interesting presentations ensure that the phone eats first and the posts go viral. Modern consumers are looking for FUN dining as much (if not more than) FINE dining and vibe is everything.

THE PROBLEMS:

Post consumption Consumers (people who have all or more than they need) are no longer impressed with most fine dining options. They’ve “been there, done that” at a very high level. They are not experiencing the kinds of “discovery” they once did. Operators are faced with a lack of qualified labor to man the many positions fine “Table Service” dining requires.

THE SOLUTIONS:

Remove the Raw Bar from The Seafood Restaurant that ALSO has a Raw Bar and thereby, RAISE THE RAW BAR. Eliminate the need for 80% of the staff, equipment, space (costs / overhead / management) needed to put forth a 30 item menu and focus on luxury seafood items which require more expertise.

THE OPPORTUNITIES:

With RAW LAB, the Omakase Style of service makes it such that one qualified professional can be the Chef, Sommelier/Bartender and Server. Support for prep and presentation can be achieved with one employee instead of 6. In some or most markets this is not sustainable 5 or more days a week due to the price and the time needed to experience the value in RAW LAB. Nor is it a viable daytime (lunch) experience. So, for Sun - Tues dinner service and and 5-7 days a week of lunch service we’ve created LTLE FISH as an a la carte alternative. The same Marine Cuisine is featured but in a more affordable way (in both time and money spent). A menu limited to 10 items, not 30, is offered, and we intend to introduce Hand Rolls and Ramen as options as these are trending, filling and can utilized the same protiens and rice and noodles are cheap and filling. RAW LAB is an evening of edu-tainment…dinner & a show. LTLE FISH is RAW LAB “light”. This allows us to utilize the same product, staff, space and tools to create revenue 5-7 days a week for both lunch and dinner service.

DISCOVERY Most people are rather unclear about what their best choices and highest value propositions in seafood are, where it comes from, what is sustainable, safe, responsible or healthy. Our concepts / use of space / business model puts the Chef / Expert into a conversation with the guest and these concepts are easily explored. Preparations and presentations are done in front of the guest, where it can be showcased, de-mystified . This empowers the consumer to experiment at home, inform their palate, learn about pairings and take that knowledge with them as they dine elsewhere. Even the music is curated to be unfamiliar to most. Our guest consistently tell us they learn a lot in the time the spend with us.

ENTERTAINMENT The coordination and choreography with music and lights and their interactions the space / model creates a concert or theater like experience. It all forces interaction between the guests which is highly rewarding for those seeking a social dining experience. Table service separates guests from one another. Different diners are eating different things and they are at different points in their meals. RAW LAB removes the need for menus and decisions (and reading glasses). Less hassle, more fun. It’s dinner and a show without the hassle of getting from dinner to show. Its like watching a play where you can laugh, speak, comment, ask questions and make jokes. In fact, all of that adds to the value proposition.

FANTASY The space and experience becomes an alternate universe where the outside world is excluded for a few hours. Removing windows, doors and interruptions from the outsiders keeps the guests in a bubble where they are able to be engaged and enchanted. Everyone is on the same page, seeing, eating, hearing and experiencing the same things. This results in the guests being very present. Time flies.

3 FILMS THAT PAINT THE PICTURE

Three films below showcase what RAW LAB is. They’ll serve to illustrate the Omakase Service Style and more. These films are a good way to understand about 10% of what the magic is…like watching a Rolling Stones concert on your phone vs being front row. They do not do it justice at all. But, hey, its something.

OMAKASE is a Japanese Verb. It means “to Entrust.” Until recently, the term Omakase (which is a style of service) has been applied only to an elite sushi experience delivered by a Master. We were the first to apply it to traditional “Raw Bar” fare, and expand that menu.

RAW LAB is culinary theater which delivers an unprecedented level of Edu-Tainment and value. It is “dinner & a show” and the brainchild of Master Mermmelier, Kevin Joseph. RAW LAB was created in late 2021, during COVID, in Charleston, SC and has maintained a 4.9 star rating on RESY. It has been priced at $250 + tax and tip ($320) since March 2022. Service has been consistently “Sold Out”.

Consumers from across the US are now coming to Charleston specifically to experience RAW LAB on the recommendation of friends, family or neighbors. There is very little resistance to the price, length (4 hours), a 20% minimum gratuity.and our a-typical late cancellation policy (guests are subject to paying the full price of $250 if they cancel within 9 days and the seats go unfilled / no-shows are charged full price) .

THE HACK / DISRUPTION / INNOVATION

We simply flipped the model. In doing so we have been able to make 1 + 1 + 1 = 7 in a tiny space in Charleston. With the right WPB property we can make 1 + 1 + 1 = 15.

THE OLD, TIRED WAY - A LA CARTE / TABLE SERVICE MODEL

It’s been done this way everywhere, forever. Crustaceans and bivalves come to the table on a platter or in a tower. A server takes you’re order. You don’t see the platter or tower being built, oysters shucked…etc. Your server knows little or nothing about the oysters or where / how they were grown, never mind the first things about the history, culture, cuisine, economy and ecology of oysters or the other very expensive proteins on offer. And if they did, they don’t have time to discuss it, because they have 3 or 4 other tables to get drinks and entrees to. THIS MODEL IS BROKEN for $500 - $1,600 per pound pound proteins (oysters & caviar) being served. It’s worse than this, actually. In 99% of “Restaurants” offer “oysters”. The remaining 1% of restaurants (expensive seafood destinations) will deliver more information on the oysters (like they do with their wines) but their table service / a la carte model is a fail for delivering the additional value of the product. While you might not be old enough to to remember when restaurants in America really only offered “Red Wine” and “White Wine? We are still in that space with oysters and other raw bar fare in the vast majority of markets and stores.

THE 5 PILLARS OF RAW LAB

There are 5 PILLARS which create “The Magic” that is RAW LAB.

1. Oyster Flight

2. Caviar Trip

3. Wine Travel

4. Marine Cuisine

5. Sea Salt Complex

These are the cornerstones of the overall value of the business model, product, service and experience. A deep dive on each is available via our blog. An overview of them is there too, here: 5 PILLARS

At least 6 other supporting tools, items, methodologies and ethics are resultant from the Pillars. They are worth noting because they create THE MAGIC. They are Music, Le Salon, Decor, Choreography, Escape, Theater and Edu-Tainment. THE POINT / RESULT OF IT ALL: A paradigm shift, an attractive business model and a foundation for a global business empire.

RAW LAB was a flier, and experiment we didn’t realize the potential of when we started it in late 2021, early 2022. As such, we opened in an odd space with ZERO street visibility, no signage (due to the historic area it is in) and within a terrible business arrangement (in the long term). We did this to see if it MIGHT work, what we could learn and most importantly, because the build out was paid for 100% by our landlord / partner in the venture. We had no risk other than time and effort. COVID was still a consideration at that time as well.

Even with serious disadvantages it has worked well and been profitable for 36 months straight. Expenses were higher than expected due to our landlord/business partner failing to deliver on certain service agreements, like dishwashing after 10pm. We operate on Rev Share model with the landlord taking 30%. They also held the Liquor License and so we were functioning, essentially, as a private dining room for their failed food hall. This wont be the case in CA where we will control the building, amenities will be easier to use…etc. The Charleston venture was a Proof of Concept…a Dressed Rehearsal.

The Charleston venture has done about $500k a year in revenue with an EBITDA of about $100k. We think we can do 4 - 5 x this in CA with the expanded concept with a $400-600k EBITDA, conservatively, annually.

OUR WAY

We combined three key “Elements of Style” in a new and fresh way that delivers unprecedented value to the diner:

1. USE OF SPACE / SERVICE STYLE: Do this in a way that delivers exponential fun & discovery (value) to the consumer. That is, build a U-SHAPED BAR and offer an OMAKASE STYLE OF SERVICE

2. CUISINE: #RaistTheRawBar by developing and perfecting a new culinary ethic. We call it MARINE CUISINE & DelicaSEAS

3. PERSONALITY: CREATE AND POLISH THE EVANGELIST, EXPERT, MAVEN, ARTIST, PERFORMER: MASTER MERMMELIER. Invent the role, title and define the expertise, experience and skill set needed to execute. Put that person in the middle of fewer, more interesting, interested and influential people and put on a show at $300+ per seat.

HOW ITS DONE

1. Design and build a new kind of dining space that could allow for all of this. Remove the RAW BAR from the RESTAURANT and eliminate the “restaurant”. BE, an actual RAW BAR, but NOT just a RAW BAR….THE BEST RAW BAR EVER, anywhere. In doing so you can eliminate the fine dining / expensive seafood restaurant (and the staff, overhead…etc), 3,500 sf space needed, parking needed, the need to turn tables, the need to expose yourself to unreasonable risk by cultivating a bar scene, create a focus on wine pairings and a more responsible appreciation of wine.

2. Develop and execute on a 10 - 12 course menu that 1 chef could present to 12 guests in under 4 hours.

3. Create and polish the personality / performer to execute it all.

This new model allows us tO…

• Replace “FINE Dining” with “FUN Dining”.

• Delivery 30 - 50 “Points of Discovery” to savvy consumers.

• Do to fine dining in restaurants what fractional private jet ownership did to aviation.

• Offer an extremely dynamic experience that incorporates a much higher level of choreography of food, music and lights than is possible in the traditional restaurant environment.

• Provide sophisticated and influential Gourmands & Epicureans with a new, exciting, social media friendly option for culinary edu-tainment which they are motivated to share.

• Invent a new ways to create a lot more value in the product, service and experience through a nano / semi-private experience that delivers 1000x the value that could ever be delivered in the old model (table service / a la carte).

• Find and deliver a lot of new value in extremely expensive seafood products. This is a new “margin” which is not based on winning through pricing, rather through value.

No one thing is the answer. The magic is in the combination of the “elements of style””

BOTTOM LINE: THE SPACE & SERVICE STYLE + THE CULINARY ETHIC + CHEF PERSONALITY AS HOST = A transcendent experience that delivers extraordinary value.

WHY RAW LAB WORKS

It works because we fixed an old, tired, 1-Dimensional model that was no longer delivering value to the consumer commensurate with the costs of the product, which have risen, and will continue to rise. Consumers do not seek out formal dining product they seek out fun dining experiences in the post consumption consumer economy we live in. EVERYONE has had fine Champagne, Caviar Service and Fois Gras on a white linen table cloth. Now they want see it plated, learn about where it came from and who created it. Our model allows for a discussion on these topics that busts myths, reveals the truth about many things, makes people laugh and think and learn…without being made to feel stupid. Curiosity is rewarded in this model whereas in the old model ignorance was often scorned.

WHO THE HELL IS THIS KEVIN JOSEPH?

Read my un-authorized autobiography here.