Nan's Market Investor Relations

Fresh Vegetables & Fried Chicken

NAN’S KITCHEN & MARKET

What is Nan’s?

Nan’s is an all day, carry-out kitchen and market.

Open daily for breakfast, lunch, and family-style dinners to-go, we bring chef-driven, farm fresh, scratch-made food from our kitchen to your table.

“The vegetable-centric menu, along with fried chicken, is so popular the place has a traffic attendant on weekends”

NAN’S IS

‘Boston Market for Gen Z’

NAN’S KITCHEN & MARKET

What Makes Our Concept Unique?

Health Food & Comfort Food Under the Same Roof.

WHAT MAKES OUR CONCEPT UNIQUE?

Our Menu

We see vegetables as the hero of the meal, and have gained a cult following for our fried chicken.

In 2023, Nans sold:

164,668 Pieces of Fried Chicken

107,514 Fried Chicken Sammies

WHAT MAKES OUR CONCEPT UNIQUE? Our Menu

BREAKFAST SANDWICHES

BREAKFAST SAMMIE — $7.95

free-range local eggs, cheddar, soft brioche bun

choice of: bacon ham or chicken sausgae (+$2)

BROCCOLI CHEDDAR WRAP — $9.95

scrambled eggs, pesto broccoli, sharp cheddar and garlic chicken sausage

HAM & GRUYERE WRAP — $9.95

scrambled eggs, north country ham, aged gruyere, cheddar, jack, onion & kale

POTATO & HERB WRAP — $9.95

scrambled eggs, potato, onion, zhoug, cheese, with choice of meat

CHICKEN & BISCUIT — $4.25

griddled biscuit with crispy chicken topped with whipped butter & honey

AVOCADO TOAST — $18.95

meyer lemon, piquillo pepper, olive oil, garlic, and pesto

BREAKFAST BOWLS

BUILD YOUR OWN BOWL — $9.95

choice of eggs, meat, and two sides

BISCUITS & GRAVY — $4.95 / 9.95

split biscuit griddled and smothered with our farmhouse gravy spiked with chicken sausage, fresh herbs and garlic

SHAKSHUKA BOWL — $9.95

local eggs poached in a spiced tomato and bell pepper stew, garlic, onion, spices, feta, cilantro, and pita

ACAI BOWL — $12.95

acai, berries, oat streusel, oat milk, coconut, sunflower seeds, fresh fruit

FRENCH TOAST BOWL — $9.95

cinnamon swirl brioche french toast topped with almond butter, sliced bananas, fresh berries and maple syrup

BUFFALO BLEU SAMMIE — $11.95

real butter and frank’s red topped with housemade bleu cheese dressing

THE BARN BURNER — $13.95

a fiery fusion of world-spanning spices boasting 9 distinct chili peppers sourced from 7 countries with ghost pepper jack, pickles and mayo

PLANT-BASED FRIED SAMMIE — $11.95

secret spices, butter milk & semolina fried & available any style

GRILLED PESTO CHICKEN SANDWICH — $10.95

grilled chicken breast, cheddar, bacon, and artichoke on ciabatta with herbed dijon mayo

TURKEY MELT WITH APPLES — $11.95

thinly shaved turkey, pepper jack, apples, bacon, dijon, on marble rye

GRILLED CHEESE — $9.95

sourdough with aged gruyere, jack, and sharp cheddar cheese

FALAFEL WRAP — $9.95

kale salad mixed with almonds, shaved manchego, marinated cucumber, grape tomato, cilantro vinaigrette, and feta

SPICED CHICKEN WRAP — $9.95

kale salad mixed with almonds, shaved manchego, marinated cucumber, grape tomato, cilantro vinaigrette, and feta

HERB BRINED CHICKEN BREAST — $14.95

SPICED CHICKEN THIGH — $14.95

GARLIC & SPICED FALAFEL — $14.95

LEMON MUSTARD SALMON — $15.95

HERB SEARED FLANK STEAK — $15.95

FARMHOUSE VEGETABLES — $13.95

SPICY KALE SALAD

horseradish, manchego, lemon, chili, almonds

KALE-I-FLOWER

cauliflower, kale, roasted cashews, vegan caesar dressing

SIMPLE GREENS

olive oil, citrus, parsley, mint

BEANOIA

beans, quinoa, root vegetables, pomegranate, pecans, collards, orange-honey

SPROUTED BROWN RICE

mustard seed, parsley, dulse flakes, lemon

MUSHROOM BARLEY

tender mushrooms and spices

Our Famous BONE-IN FRIED CHICKEN

is available to pre-order online with 2-hour advance notice

CHICKEN TENDERS

are available at the counter! Ask us!

ZHOUG

cilantro, jalapeno, preserved lemon, cumin, olive oil

TZATZIKI

yogurt, cucumber, mint, garlic, lemon, cracked pepper

GARLIC TAHINI

sesame, garlic, lemon, parsley, olive oil

SUNFLOWER SEED PESTO

basil, arugular, kale, romano cheese, olive oil

TOMATO HARISSA

smokey chile, lemon, vinegar, garlic, roasted spices, olive oil

WHAT MAKES OUR CONCEPT UNIQUE?

Our Menu

GRAIN & GREEN BOWL

Garlic Falafel ·

Watermelon · Pesto

Grilled Broccoli

Radish Citrus Quinoa

Breakfast, lunch, dinner and everything in between.

NANSVILLE HOT CHICKEN SAMMIE

Crispy Fried Chicken

Calabrian Chili Oil ·

House Blend Spices

Smokey Mayo · Crispy Pickles

FARMHOUSE SCRAMBLE

Fluffy Scambled Eggs

North Country Ham

Gruyere · Roasted Kale

Golden Biscuits

WHAT MAKES OUR CONCEPT UNIQUE? Our Ethos

High Standards. No Shortcuts. Uncompromising Quality.

WHAT MAKES OUR CONCEPT UNIQUE?

Our Ethos

We believe eating really good food should be simple to do.

Nan’s offers the quality one would expect from a sit down restaurant with the ease of a quick service environment.

WHAT MAKES OUR CONCEPT UNIQUE?

Our Market

A one-stop-shop, Nan’s also features a market stocked with small batch locally roasted coffee, craft beers, biodynamic wines, and other surprises to discover.

NAN’S KITCHEN & MARKET

The Current Competitor Landscape

CURRENT COMPETITOR LANDSCAPE

HOME COOKED MEAL (from Scratch)

High Quality / Freshly Prepared

PREPARED MEALS FROM A GROCERY STORE / HOT BAR

Low Quality / Less Focus on Freshness

The Rise of Fine-Fast Concepts

Over the past decade, there has been a steady rise in “fast casual 2.0,” “elevated fast casual,” or “fine fast” concepts—many of which were started by chefs—and focus on high–quality food at more affordable prices.

CURRENT COMPETITOR LANDSCAPE

The Rise of Fine-Fast Concepts

*Data based on Q3 2023 numbers

Reporting from concepts like Sweetgreen & Cava demonstrate this is a rapidly growing market—and Nan’s is primed to stand out from the pack.

NAN’S KITCHEN & MARKET

Why Nan’s is Poised for Success

Driven by meal periods & add-ons that competitors like Sweetgreen and Cava aren’t providing.

With a diverse menu, a retail market, and 3 meal periods Nan’s projected AUV is $3M+

WHY NAN’S IS POISED FOR SUCCESS

American Dining Has Changed

Our carry-out concept makes eating really good food easy to do.

On average, Americans order takeout or delivery

4.5x a month

*Doordash report: 2023 Online Ordering and Restaurant Consumer Trends

**US Foods report The Diner Dispatch: 2023 American Dining Habits

A Better Option for Suburban Families

The rise of remote work spawned a significant exodus from major American cities to the suburbs, where fast, healthy food options that can accommodate busy family lives and schedules are more limited. Nan’s fills this void in the marketplace.

WHY NAN’S IS POISED FOR SUCCESS

Frequency & Upsells

We’ve Got Something for Everyone, and Every Occasion

Nan’s is the type of place you can stop by multiple times per week—or day (*and we have many guests who do!).

NAN’S KITCHEN & MARKET

Our Guests

Suburban Families

Moms (and Kids)

Love Nan’s!

From comfort foods to veggies, Nan’s solves the age-old disagreement of what’s for dinner.

Workers On-the-Go

With Nan’s, you never have to choose between quality and convenience. We offer a healthier, scratch-cooked, better tasting alternative for busy lunches on-the-go.

Group Dining, Events & Catering

Fresh, Customizable, and Something a Little Different

Residential & Corporate Catering

From catered office lunches, to game day parties, and everything in between, Nan’s offers something for everyone in your group to enjoy.

NAN’S KITCHEN & MARKET

Who Is Behind Nan’s?

OWNER Jordan Mackey

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OWNER Reanna Mackey

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DIRECTOR OF MARKETING

Lindsay Tierney

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DIRECTOR OF OPERATIONS

Jamie Foy

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DIRECTOR OF ACCOUNTING

Jessica Miller

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TITLE

Scott Myles

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Advisors

OPERATIONS & TRAINING / JORDAN’S PERSONAL SENIOR ADVISOR

Irene Cook

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Our Philosophy

Business for the Force of Good

“The Mackeys are devoted to helping people eat better more days a week. They believe in the power of community, trusting in local partners and in doing what’s right—even when it’s hard.”

– EDIBLE BOSTON

At Nan’s, we’re all about Food, Farmers, and People.

We believe in the preservation of scratchcooked food, closing the gap between quality and convenience, and in supporting our local farmers and community.

NAN’S KITCHEN & MARKET

Two Different, Successful Real Estate Models STOW SOUTHBOROUGH

Flagship quintessential farm-to-table, rustic rural setting.

• First location, opened in 2020

• A historic barn on 2½ acres of farmland

• Profitable from year one

• 2023 Revenue: $3,185,693

Easy access location located along busy highway.

• Second location, opened summer 2022

• Former Wendy’s restaurant — buildout required minimal operational modifications

• Drive through lane for efficiencies in takeout

• 2023 Revenue: $2,177,294

Media Buzz

When Did

Pit-Stop Meals Get Posh?

THE OLD WENDY’S SELLS SALMON AND BROCCOLINI NOW

It’s The People, Silly: Jordan Mackey of Nan’s Kitchen + Market and Sobre Mesa on the secret ingredient of their suburban success

Destinationworthy fried chicken joint Nan’s Market will expand to Southborough

THE CHEF-LED AND FARM-DRIVEN CONCEPT IS HEADING FOR A ONE-TIME WENDY’S.

By Natalie B. Compton

By Robin Hauck

By Jacquelin Cain

“Nan’s Fans”

Many guests will drive 20–30 minutes to pick up food from the Stow location.

Our highest spending diner has spentover $10K at Nan’s.

Nan’s most frequent guest has ordered from us over 600 times!

Nan’s Fans and their fried chicken sammie tattoos >>

Google Reviews

— 4.7 stars (385 reviews)

“This place is fantastic, the kind of spot every town wished it had.”

– Annie S.

“Nan’s Market gets a tithe from my paycheck each week, I am more than happy about it!”

– Gary J.

“I’ve never seen my wife finish a sandwich so fast before, she always leaves a piece for me to eat. Not this time, the food was delicious, fresh and portions were good.”

– John H.

Yelp Reviews — 4.6 stars (127 reviews)

“A GEM! A GEM! A GEM! A GEM!!!! WOW. What a find. Wonderful take out. Foodie finds. WINES! Make your own beer combo. Just so many nooks and crannies and specialty items, it makes your head spin.”

– Rita V.

“Nan’s is the best thing to happen to the area in a long time. I finally have a “go-to” spot for amazing food, wine, and unique gifts. The owners and employees go above and beyond and every take out order looks like a gourmet masterpiece that belongs on the cover of a magazine. Oh, and you can’t beat the flavors and unique and seasonal options.”

– Jen G.

NAN’S KITCHEN & MARKET

Our Labor Model

NAN’S KITCHEN & MARKET

The

hospitality industry faces considerable challenges in attracting and retaining top talent.

How We’ll Attract & Retain Talent

Opportunity for Culinary Education & Training

High costs of culinary school makes Nan’s a valuable resource for aspiring culinary professionals who can learn from trained chefs in an apprentice-ship like environment.

The Banquet Captain Model

Our service model allows managers to be part of the tip pool which sets Nan’s apart from competitors like Cava & Sweetgreen.

Long-Term Growth

We’re committed to providing opportunities for career advancement and prioritize employee retention, and growth from within.

A New Career Path for Culinary Professionals

Each Nan’s will have a “Chef Partner” who will oversee culinary operations and benefit financially from a well-managed kitchen. Our model is attractive to chefs coming from fine dining or other culinary paths looking for a more sustainable next chapter in their career.

How We’ll Maintain Food Consistency at Scale.

Our “Chef Partner” model means an experienced, professionally trained chef will oversee the food quality at every location.

They’ll ensure the standards that have made Nan’s food so popular are maintained as the brand grows.

The Future of Nan’s

THE FUTURE OF NAN’S New Locations

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THE FUTURE OF NAN’S Growth Strategy

Nan’s will open in suburban locations where there is a gap in the market for high quality fast-casual options.

Major metropolitan areas that are already saturated with competitors are not being targeted.

STOW (HQ)

SOUTHBOROUGH

BURLINGTON