Our pitch deck for our bridge-to-Series A investment campaign.

1. A modern update on the iconic ice cream truck.

2. Market Opportunity:
Strong Preference For Super-Premium
Preference ForImpulse Purchases
Strong U.S.Market
Preference For All-Natural
Growing Preference For“Free Form”
Conclusions:
1. There Is a Broad And Sustained Interest In High-Quality Ice Cream: Super-Premium and All-Natural ice
creams are on-trend, with sustained increases in growth over the last decade and projected to continue;
industry growth is primarily spurred by the “free form” segment at this time.
2. Impulse Purchases Are Driving The Market: Consumers overwhelmingly purchase ice cream on a whim!
Global
$60B
Domestic
$13B
All Other
36%
Impulse
64%
All Other Categories
80.5%
Super-Premium
19.5%
Global Total
$60B
All-Natural
$28B
Projected Annual Revenues,
All Segments, 2017
Non-dairy, low-sugar, gluten-free, etc.
Purchased For Immediate Consumption
High Fat Content, Low Air Content
Free of artificial additives and
highly processed ingredients
$59B
$60B
$61B
$62B
$63B
2017 2018 2019 2020 2021
Projected CAGR +5% Driven Primarily By
Growth In “Free Form” Ice Cream Segment

3. Market Problem:
Our Solution:
• High degree of market segmentation: Ice cream sales are divided amongst impulse, super-premium, all-
natural, and “free form” (low-fat, low-sugar, gluten-free, vegan/dairy-free, and more).
• Changing Tastes: The iconic ice cream truck has fallen out of fashion as consumers’ tastes have trended
towards more natural/healthy ingredients and processes — parents now regard the ice cream truck as
suspicious as it relates to their children's’ diets.
• Develop a nationally recognized brand of modern ice cream trucks serving the best possible product
• Combine the proven market segments for impulse purchases, super-premium, all-natural, and free-form
ice cream and sorbet with our product menu
• Create a synergy between our ice cream trucks and take-home product in the grocery aisle
• Offer an experience that stokes the consumers’ sense of nostalgia and novelty
• Service our product via a highly efficient distribution mechanism that keeps operating costs low
• Create a fully integrated customer experience that tracks their favorite flavors, allergies/dietary restrictions,
and past experiences; rewards customers for repeat visits and social media engagement

4. • No Compromises: Our established product is the best possible quality and incredibly delicious! We are
proud of our ingredients and processes, and are eager to share them with our customers. Our 19% butterfat/
30% overrun formula positions our product as one of the richest, most dense products on the market.
• Sensitive to All Dietary Restrictions: We cater to all appetites and dietary restrictions: vegan, gluten-free,
etc. We are able to recommend new menu items to our customers based on their past purchases.
• Rewards For Repeat Visits and Social Media Interactions: Tracking of past experiences and simple loyalty
programs can work to drive repeat visits from customers. Imagine bringing your child to an ice cream truck in
an unfamiliar city and he hears “Happy Birthday Billy! We’ve got your favorite flavor today, and it’s on the
house!”
• A Modern Update On An Iconic Concept: Think “Mr. Softee for the 21st century.” Customers can expect the
same superlative experience across multiple markets.
Value Propositions For The Consumer:
(L-R): Our S’Mores Cone, made with our own graham
cracker cone, toasted marshmallow rim, and chocolate ice
cream; Our Rootbeer Float, made with 100% natural, whole
ingredients like sarsaparilla root and fresh ginger; and our
Choco-Huckleberry Ice Cream Sandwich, made with our
Mountain Huckleberry ice cream and Chocolate Crinkle
Cookies

5. Underlying Magic:
• It’s About the Kids!: While many modern food companies are targeting the adult “foodie” or “conscious
consumer,” our ultimate goal is to make kids and parents happy! Our branding strategy relies on enticing
children to try our ice cream, and to prove to their parents that we always have their kids’ well-being in mind.
• Vat Pasteurization: Our ice cream is pasteurized at a significantly lower temp for a longer period than other
products — this gives our ice cream an incredible texture and flavor, while maintaining more healthy bacteria.
• Familiar Flavor Combinations Are Proven Hits: Flavors like Key Lime Pie, Bourbon Pecan Pie, and Southern
Banana Pudding provoke an immediate fondness and expectation in the customer's mind.
• “Enlightened Hospitality”: Our customers should always feel like their individuality is recognized and
embraced — a small-town feel with a personal touch behind every cone!

6. Business Model:
•Our products are first tested in small batches at our Montana facility, while food service products for our ice
cream trucks are then produced to our specs by established co-packers throughout the US. Our ice cream co-
packer has been in business for over twenty years, and is well-equipped to meet our volume demands as our
business grows.
•To control packaging costs, packaged grocery product is produced at our own facility.
•Distribution is handled in part by company-owned vehicles. Packaged grocery product is introduced to new
markets in tandem with our ice cream trucks, and serviced via the same delivery vehicles.
•Distribution-related overhead is off-set by transport of other third-party food and beverage along our
established delivery routes.
$
EOIC Facility
+
+
+
Demo Product
Commercial Product

7. Fundraising Goals:
• Upgrades to facility, including establishment of packaging processes and expansion of cold storage
• Purchase ice cream trucks, launch in secondary markets
• Working Capital
The company is currently seeking $200k through the sale of its common stock to members of the founders’
friends, family and acquaintances in a “friends & family round”. In exchange for $200k, the investors in this
round will collectively own approximately 20.4% of the Company.
The company anticipates that it will need to raise an additional $200k in the 4th quarter of 2017 to expand its
packaging capabilities. While we expect to sell shares of common stock at the price it is currently offered, we
cannot guarantee that the price will be the same at the time of the subsequent investment round.
Use Of Proceeds:
Equity
Common Stock
Of 2M Authorized Shares
Pre-Raise
% Ownership
Post-Raise
% Ownership
Alex McKenzie 408,000 87.2% 69.4%
Christina Calabrese 20,000 4.3% 3.4%
Tiffany Lach 20,000 4.3% 3.4%
Darryl David 20,000 4.3% 3.4%
Friends & Family Investors, Total 120,309 0% 20.4%
Total 588,309 100% 100%

8. Financials:
Gross Profit (Ice Cream Only);
Excludes Third-Party Distribution Revenues/COGS
2016
Summer
Only*
2017
Summer Only,
Projected
2018
Year-Round,
Projected
2019
Projected
Revenues $16,000 $25,000 $225,000 $305,000
Cost of Goods and Services $6,300 $15,000 $155,000 $200,000
Gross Profit $9,700 $10,000 $70,000 $105,000
Gross Profit Margin 61% 40% 31% 34%
Debt Financing Amount Interest Rate Term
Convertible Promissory Note* $100,000 6% simple 10 years
USDA/Prospera Business Network $25,000 8% 5.5 years
Nissan/GMAC (Company Vehicle) $35,000 3.48% 6 years
Founder’s Loans $25,000 N/A N/A
$85,000
*Convertible Promissory Note converts into equity of the Company upon certain financing or time thresholds.
*Launch Season Did Not Include Founder’s Salary

9. Milestones To Date:
May 2015
Company Established
Summer/Fall 2015
Market Research &
Product Development
Winter /Spring 2016
Facility Lease Signed;
Co-Packing Relationships Established;
$25K USDA Loan Obtained
Summer 2016
Initial Sales Season
$16K gross, 61% Profit Margin
September 2015
$50K Investment
From Hampshire College
Fall/Winter 2016
Distribution Arm Established;
$10K Grant Awarded
For Company Use
Spring 2017
Federal liquor license obtained;
Company Vehicle Purchased;
Second $50K Investment Procured
Summer 2017
Second Sales Season Launched;
Increased Distribution Range and Sales;
Board of Directors Established
Fall 2017
Friends & Family Investment Round;
Submit Regulatory Plan For On-Site Production
Spring 2018
Begin Distribution of Packaged Product;
Prepare for Launch In Southern Market
Summer 2018
Launch in Southern Market;
Expand Montana Retail Operation
Winter 2017
Second Investment Round;
Acquire Production & Packaging Assets;
Acquire Ice Cream Trucks
Growth Timeline:

10. Brand
High-End Product?
All-Natural & Super-
premium?
Brick-and-Mortar
Locations
Ice Cream Trucks
Available at
Grocery Store?
Available Outside
Montana?
3 1
1 1
5 2
3 (projected)
Competitive Analysis: Montana Ice Cream Brands
(Idaho only)

11. Brand Product Formula
Brick-and-Mortar
Locations
Ice Cream Trucks
Available at Grocery
Store?
“Economy grade”: Less
than 10% butterfat,
with ~120% overrun
(air mixed in) and
artificial ingredients
Products
available in
hundreds of
trucks
nationwide
“Economy grade”: Less
than 10% butterfat,
with ~120% overrun
(air mixed in) and
artificial ingredients
<10 ~600
All-natural, super-
premium: No artificial
or highly-refined
ingredients; 19%
butterfat and 30%
overrun
3 (projected)
Competitive Analysis: Notable Ice Cream Trucks

12. Management Team:
Advisor: Darryl David has worked in the dairy industry for nearly forty years, having founded his first ice cream
brand in 1978. He has worked variously as VP Operations and Franchise Sales at Annabelle's Natural Ice Cream,
Inc.; Director of Purchasing at West Lynn Creamery, with $500M in sales; Director of Operations and Cost
Control at Reilly Dairy & Food Co, with over $80M in sales; and currently advises frozen dairy companies with
his organization Darryl’s Ice Cream Solutions, LLC.
Tiffany Lach is the founder and owner of three Sola Cafe & Market locations and Red Tractor Pizza in southwest
Montana. She has owned multiple cafes and bakeries within the west/southwestern US throughout her 28
years as an entrepreneur.
Founder: Alex McKenzie is the Founder and CEO of The Emperor of Food, Inc. He has nearly twenty years of
experience across multiple sectors of the food industry, including work in 14 different restaurants; food-service
operations; multiple farms, including dairy and other livestock; wholesale production operations; and both
freshwater and saltwater aquaculture systems. He holds a BA in Food Policy, and has maintained a deep
fanaticism for ice cream since he was a youngster. This is his first experience as a business owner.
Board of Directors: Christina Calabrese is the co-founder of the Emperor of Food (and Alex’s partner), and
serves as the company Secretary. With professional experience in real estate and design, she will be an asset
as we commence operations in markets beyond Montana, assisting with matters related to zoning, applicable
permitting, and vehicle prototyping.
Our Teenage Scoopers and Waffle-Cone Pros: For the
past two summer seasons, we’ve taken great pride in
providing Big Sky youth with their first employment
experience!

13. Contact:
Alex McKenzie
alex.c.mckenzie@gmail.com
(406) 595-3392
The Emperor of Ice Cream
PO Box 161256
Big Sky, MT 59716
www.eoicbigsky.com
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https://twitter.com/eoicbigsky