FINANCIALS

Note A – Nature of Presentation

This financial forecast presents, to the best of management’s knowledge and belief, the Company’s expected financial position, results of operations and cash flows for the forecast period. Accordingly, the forecast reflects management’s judgement as of July 14, 2017, the date of this forecast, of the expected conditions and its expected course of action. The assumptions enclosed herein are those that management believes are significant to the forecast. There will usually be differences between forecast and actual results, because events and circumstances frequently due not occur as expected and those differences may be material.

Note B – Nature of Business

Legends Grill CT (the Company) will own and operate an upscale family sports theme restaurant in the Wallingford, CT area.

Note C – Organization

The Company is being formed by Steven S. Weronik who along with a private investment group has pledged $750,000 thousand dollar or 30 Units at $25,000 each, to cover organizational expenses for the business inception, opening expenses and the first two months of operational costs. This private group consisting of Steven S. Weronik, his family and friends who in total will hold 50% of the total stock sold once the additional $3,500,000 million dollars in total capital has been raised to purchase the site and complete the construction of the restaurant.

Start-Up Costs = $750,000

  • Business Inception and (9) months Organizational Expenses – $250,000
  • Working Capital and (3) months Operational Expenses – $100,000
  • Opening Inventory: Food and Beverage – $200,000
  • Opening Team Labor Costs – $125,000
  • (3) Months Facility Expenses: Utilities, Pest Control, Trash Removal – $30,000
  • Insurances and Licensing – $20,000
  • Opening Advertising, Complimentary Lodging, Travel and Discount Sales – $25,000

Member Equity

Steven S. Weronik $150,000 cash, Management Equity $2,075,000 = Total $2,225,000

Robert V. Rickwell $ 75,000 cash, Management Equity $ 75,000 = Total $150,000

Richard & Patricia Weronik……………….$ 25,000 cash

Robert & Katherine Rickwell……………..$ 25,000 cash

Carmelo Rosa…………………………………..$ 25,000, Trade of Services

Michael Weronik………………………………$ 12,500 cash

David Timek…………………………………….$ 12,500 cash

Private investment group pledge………..$750,000 cash

Contractor Profit Investment……………..$275,000, Trade of Services

Note D – Initial Capital

The Company will be capitalized by selling members units in the amount of $25,000 (twenty five thousand dollars). The company expects to sell 140 Total units publicly to raise the required Capital of $3,500,000, (Three Million, and Five Hundred Thousand Dollars) to fully fund the project.

Note E – General Assumptions

The forecast assumes operations will begin on July 1, 2018, and the company will report financial results on December 31, 2018 year end.

Depreciation is computed using the straight-line method over the estimated useful lives of 15 years on lease hold improvements and 7 years on fixtures and equipment.

Intangible assets are amortized over 5 years beginning July 1, 2018.

Expenditures for maintenance and repairs are charged to expense as incurred.

Inventory is stated at the lower of cost or market on first-in, first-out method.

The Company has elected to be taxed as a Limited Liability Company. Under those provisions, the Company does not pay Federal or State Income Taxes. Instead, earnings and losses are included in each member’s personal income tax return and taxed personally. 

Note F – Property and Equipment

The Company expects to spend $3,500,000 for the Building, Fixtures, Furniture and Equipment, Turn-Key.

  • Pre-Construction: $150,000 (5% of Total Construction Costs)
  • Construction Management: $150,000 (5% of Total Construction Costs)
  • Building Construction Cost: $2,825,000
  • Fixtures, Furniture and Equipment: $500,000
  • Construction Contingency: $150,000 (5% of Total Construction Costs)
  • Contractor 10% Profit Investment: (-$275,000)

Note G – Long Term Debt

The forecast assumes that the Company will obtain long-term debt of $1,000,000 to purchase the property. The Company expects to pay between 5% interest and amortize that note over 10 years.

Depending on the type of Loan we are seeking, interest rates can be as low as 2.3%, but loan-to-value ratios will also be lower. Regional banks, credit unions and mortgage companies are normally your best bet for getting an investment property loan. However, after the financial crisis of 2009, banks have tightened their credit requirements, so you’ll need to be a strong borrower to qualify. This means having a good credit score, strong pitch and having the ability to put 20% or more down. It also helps to shop around to get the best rate of terms for the loan and to approach local banks that may have a stronger interest in investing locally than national banks.

Example: On average, the loan-to-value ratio will be from 65% to 75%. This means that if you purchase a $1 million building, the bank will only give you a loan for $650,000 to $750,000. You’ll have to put down $250,000 to $350,000 as a borrower.

In our case we are seeking a loan-to-value ratio of about 25%. We will have raised 75% of the project costs so we should be able to secure a Small Business Loan from a local bank for the property at a low interest rate of 5% or less.

Price for a 2+ acre, zoned and approved building site, restaurant use in a prime traffic area = $750,000 to $1,500,000

In assuming we can purchase a 2+ acre restaurant zoned building site for $1,000,000, our cost per month on a $1,000,000 loan at 5% amortized over 10 years = $8,750

Average Commercial Real Estate Loan Rates for Investment Properties

Loan Typical Loan-to-Value Ratio Average Interest Rates
SBA 504 Loan 80% – 90% 4.5% – 4.6%
SBA 7(a) Loan 80% – 90% 6.0% – 8.5%
USDA Business & Industry Loan 80% – 85% 5.5% – 6.5%
Traditional Bank Loan 70% – 80% 3.5% – 8.0%

 

Building Type Typical Loan-to-Value Ratio Average Interest Rates
Apartment complex 70% – 75% 2.3% – 8.5%
Office building 70% – 75% 2.6% – 9.0%
Retail building 70% – 75% 2.3% – 9.9%
Restaurant 60% – 65% 3.8% – 13.1%

 Note H – Sales

The Project Dinner Sales figures for the Company are based upon the following calculations:

Seats filled per day throughout the year on average = 100+45+23+10+65+60 = 303 Covers

  • All State Sports Bar = 100 seats @ $35 per person = $3,500
  • Future’s Room = 45 seats @ $20 per person = $900
  • Courtyard = 68 seats x 359= 24,412 seats per year/12 months in a year = 2,034 per month x 4 peak weather months = 8,136/359 days = 23 seats per day on yearly average @ $30 per person = $690
  • XBOX EA Sports Mezzanine Theater = 10 seats @ $20 per person = $200
  • Legends lounge = 65 seats @ $25 per person = $1,625
  • Hall of Fame Dining Room = 60 seats @ $45 per person = $2,700

PPA “Per Person Average” = total sales $9,615/303 seats = $31.75

The Company expects “peak sales” on specific nights throughout the year. These spikes in sales are expected Thursday, Friday and Saturday nights. Assuming restaurant will be closed 1 peak and 9 Non-Peak days.

The Number of peak sales nights is derived by the following:

155 Total Thursday, Friday and Saturday nights a year

155 Peak Nights x (2) Turnover ratio x 303 Covers @ $31.75 each avg. = $2,982,278

The Number of non-peak nights is derived by the following:

199 Total Sunday, Monday, Tuesday and Wednesday Nights a year

199 Non-Peak Nights x (1) Turnover ratio x 303 Covers @ $31.75 each avg. = $1,914,430

Total Amount of Diner Sales throughout the Year = $4,896,708

The Project Lunch Sales figures for the Company are based upon the following calculations:

Seats filled per day throughout the year on average = 100+45+23 = 168 Covers

  • All State Sports Bar = 100 seats @ $25 per person = $2,500
  • Future’s Room = 45 seats @ $20 per person = $900
  • Courtyard = 68 seats x 359= 24,412 seats per year/12 months in a year = 2,034 per month x 4 peak weather months = 8,136/359 days = 23 seats per day on yearly average @ $25 per person = $575

PPA = total sales $3,975/168 seats = $23.65

The Company expects “peak sales” on specific days throughout the year. These spikes in sales are expected Saturday and Sunday.

The Number of peak sales days is derived by the following:

1o3 Total Saturday and Sunday’s in a year

103 Peak days x (2) Turnover ratio x 168 Covers @ $23.65 each avg. = $818,479

The Number of non-peak Days is derived by the following:

251 Total Monday, Tuesday and Wednesday, Thursday and Friday’s a year

251 Non-Peak Days x (1) Turnover ratio x 168 Covers @ $23.65 each avg. = $997,273

 Total Amount of Lunch Sales throughout the Year = $1,815,752

The Project Banquet Sales figures for the Company are based upon the following calculations:

  • Hall of Fame Dining Room = 60 seats @ $45 per person = $2,700

The Company expects “peak sales” on specific days throughout the year. These spikes in sales are expected Saturday and Sunday.

The Number of peak sales days is derived by the following:

1o3 Total Saturday and Sunday’s in a year

103 Peak days x 60 Covers @ $45 each = $278,100

The Number of non-peak Days is derived by the following:

251 Total Monday, Tuesday and Wednesday, Thursday and Friday’s a year

251 Non-Peak days x 30 Covers @ $45 each = $338,850

 Total Amount of Banquet Sales throughout the Year = $616,950

Total Projected Sales based on above: $4,896,708 + $1,815,752 + $616,950 = $7,329,410

Liquor Sales, 25% of Total Sales = $1,832,353

Food/Beverage Sales, 75% of Total Sales = $5,497,058

*It is projected that sales will increase at a rate of 9% per year for 10 years at which time the Restaurant will meet maximum capacity for service with total sales per year of $14,000,000 million dollars. 

Note I – Cost of Sales

Projected liquor, food and beverage cost of sales are:

Liquor – 27% = $494,735

Food/Beverage – 35% = $1,923,970

Total = $2,418,705

Note J – Payroll

Forecast compensation for Salaried Employee’s based on sales assumptions:

General Manager/Operating Partner (1.25% x $7,329,410 or Total Sales) = $91,618 plus Benefits

Executive Chef/ Food and Beverage Director (1% x $7,329,410 or Total Sales) = $73,294 plus Benefits

Bar Manager/Wine Steward (3% x $1,832,353 or Total Liquor Sales) = $54,971 plus Benefits

Floor Manager/ Legends Lounge, Hall of Fame Dinning & Banquet Room

(2% x $2,857,300 of Sales of rooms managed) = $57,146 plus Benefits

Hall of Fame Dining Room

  • 155 Peak Nights x (2)Turnover x 60 Covers @ $45.00 each avg. = $837,000
  • 208 Non-Peak Nights x (1) Turnover x 60 Covers @ $45.00 each avg. = $561,600

Legends Lounge

  • 155 Peak Nights x (2)Turnover x 65 Covers @ $25.00 each avg. = $503,750
  • 208 Non-Peak Nights x (1) Turnover x 65 Covers @ $25.00 each avg. = $338,000

Banquets/Private Events

  • 103 Peak days x 60 Covers @ $45 each = $278,100
  • 251 Non-Peak days x 30 Covers @ $45 each = $338,850

(2) Floor Manager’s/ All-State Sports Bar, Futures Room & Courtyard

(1% each x $4,295,800 or Sales of rooms managed) = $42,958 plus Benefits

All-Star Sports Bar

  • 155 Peak Nights x (2)Turnover x 100 Covers @ $35.00 each avg. = $1,085,000
  • 208 Non-Peak Nights x (1) Turnover x 100 Covers @ $35.00 each avg. = $728,000
  • 155 Peak Days x (2)Turnover x 100 Covers @ $25.00 each avg. = $775,000
  • 208 Non-Peak Days x (1) Turnover x 100 Covers @ $25.00 each avg. = $520,000

Futures Room

  • 155 Peak Nights x (2) Turnover x 55 Covers @ $20.00 each avg. = $341,000
  • 208 Non-Peak Nights x (1) Turnover x 55 Covers @ $20.00 each avg. = $228,800
  • 155 Peak Days x (2) Turnover x 45 Covers @ $20.00 each avg. = $279,000
  • 208 Non-Peak Days x (1) Turnover x 45 Covers @ $20.00 each avg. = $187,200

Courtyard Dinning

  • Courtyard Nights = 23 seats per night x 120 days (4 Month season) @ $30 per person = $82,800
  • Courtyard Days = 23 seats per day x 120 days (4 Months season) @ $25 per person = $69,000

Public Relations/Event Manager (.005% x $7,329,410 or Total Sales) = $36,647 plus Benefits

Office Manager/Bookkeeper/Payroll (.007% x $7,329,410 or Total Sales) $51,306 plus Benefits

Forecast Compensation Salaried Employee’s = $450,898  

Forecast payroll for Hourly Employee’s:

Chef’s: 4 Full Time – (2.5) 1st floor & (1.5) 2nd floor, 40 Hours @$22/hr. = $880 x 4 x 49 = $172,480

Pastry Chef: 1 Full Time – 40 Hours @ $20/hr. = $800 x 49 = $39,200

Meat Cutter’s: 1 Full time – 40 Hours @ $20/hr. = $800 x 49 = $39,200

Sous Chef’s: 3 Full Time – (2) 1st floor & (1) 2nd floor, 40 Hours @ $17/hr. = $680 x 3 x 49 = $99,960

Fry/Sautee Cook’s: 3 Full Time – (2) 1st floor & (1) 2nd floor, 40 Hours @ $16/hr. = $640 x 3 x 49 = $94,080

Soup and Sauce Cook’s: 3 Full Time – (2) 1st floor & (1) 2nd floor, 40 Hours @ $15/hr. = $600 x 3 x 49 = $88,200

Pantry Cook’s; 2 Full Time – (2) 1st floor, 40 Hours @ $14/hr. = $560 x 2 x 49 = $54,880

Food Expediter’s: 3 Full Time – (2) 1st Floor & (1) 2nd floor, 40 Hours @ $15/hr. = $600 x 3 x 49 = $88,200

Server’s: 30 part Time – (15) 1st Floor & (15) 2nd floor, 20 Hours @ $5/hr. = $100 x 30 x 50 = $150,000

Busser’s: 6 part Time – (3) 1st Floor & (3) 2nd floor, 20 Hours @ $10/hr. = $200 x 6 x 50 = $60,000

Bartenders: 4 Full Time – (2) per Floor, 40 Hours @ $5/hr. = $200 x 4 x 49 = $39,200

Bartenders: 4 Part Time – (2) per Floor, 20 Hours @ $5/hr. = $100 x 4 x 50 = $20,000

Host’s: 6 Part Time – (3) 1st floor and (3) 2nd floor, 20 Hours @$15/hr. = $300 x 6 x 50 = $90,000

Dishwasher’s: 4 Full Time – (2) 1st floor & (2) 2nd floor, 40 Hours @$10/hr. = $400 x 4 x 49 = $78,400

Maintenance Worker: 1 Full Time, 40 Hours @ $15/hr. – $600 x 49 = $29,400

Total Hourly Employee Payroll = $ 1,143,200

Total Company Payroll = Salaried $450,898 + Full Time $823,200 + Part Time $320,000 = $1,594,098

Note K – Yearly Operating Expenses

Advertising, @ $1,000 per week                                                                        $ 52,000

Amortization, Land Purchase Mortgage 10 years @ 5%                               $ 105,000

Bank and Credit Card Charges, .02% on $5,000,000 in sales                    $ 100,000

Cash over/short, @ $100 per week                                                                   $   5,200

Depreciation, property and equipment                                                            $ 136,500

Employee Discount, Fountain drinks, 2 per day, per employee @ $.50   $  30,000

Employee Benefits, Non-salary/FT; Healthcare, Vacation & Holiday      $ 100,000

Employee Benefits, Salaried; Healthcare, Vacation & Holiday                  $  80,000

Employee Uniforms, 30 F.T. @ $300 and 50 P.T. @ $150                         $  16,500

Insurance; liability & property                                                                          $ 170,000

Interest                                                                                                                   $  25,000

Laundry Service, (25 x 3) Employees + 50 Linens @ $5 each per week   $  32,500

Legal, @ $1000 per month retainer                                                                 $  12,000

License and Permits; Food, Beverage, Business, Large Sign                      $  18,000

Manager Meals, $50 x 7 x 52 weeks                                                                 $  18,200

Manager Meetings, $50 x 5 x 52 weeks                                                           $  13,000

Menu printing @ $2000 per season x 4 seasons                                          $   8,000

Office Supplies @ $2,000 per month                                                              $  24,000

Payroll Taxes @ 5% of Total Employee Payroll, Incl. Hol. & Vac. pay     $  85,000

Pest Control, @ $250 per week                                                                         $  13,000

Charity Trade for Player Time at building, $500 per week                         $  26,000

Player Card Promotional Discounts                                                                 $  26,000

Promotion discounts @ $500 per week                                                          $  26,000

Promotion Food, Happy Hour @500 per week                                             $  26,000

Mechanical Maintenance, $1,000 per month service contract                   $  12,000

Rubbish; removal, recycling, composting @ $400 per week x 52             $  20,800

TV/Radio Satellite w/Sports packages @ $1,500 per month                      $  18,000

Security Monitoring @ $500 per month                                                          $   6,000

Supplies Bar/Restaurant, @ $1,500 per week                                                $  78,000

Property Taxes @ 4%                                                                                           $ 120,000

Telephone/Internet Service @$500 per month                                             $   6,000

Weekly Radio Show/Local Coaches Corner @ $1,000 per week                $  52,000

Utilities @ $10,000 per month                                                                          $ 120,000

3500 Sprinter Van, 5 year loan purchase new for $50,000                         $  12,000

Total Operating Expenses = $ 1, 592,700 

Note L – Employee Profit Sharing

10% percent of the Companies Net profit will be distributed to the employee bonus pool at the end of each Fiscal tax year.

Each employee will receive an earned bonus based on his or her total wages divided by the total restaurant payroll per year.

Projected Company Profit = $1,723,907 x .10 or 10% = $172,391 Total Employee Bonus pool

  • Employee Example: Mid-Level Cook, yearly pay $33,280/$1,629,124 total payroll = 2% of payroll, 2% of $172,390 = $3,448 Bonus 

Note M- Projected Balance Statement

Total Sales =                  $ 7,329,410

Total Costs =                  $(-4,012,803) Cost of Payroll, Food and Beverages

Gross Profit =                $ 3,316,607

Operating Expenses = $(-1,592,700)

Income =                        $ 1,723,907

Employee Bonus =       $ (-172,391)

Net Income after Employee Bonus = $1,551,516 

Note N – Healthcare Coverage,  All Full Time Employee’s

Cost of Providing Health Insurance Coverage

Forecast employer provided health insurance coverage for salaried employees, commonly called “Group Health Insurance Plan”. In 2015, the national average premium for single coverage was $521 per month or $6,251 per year, per employee.

These amounts are generally split by the employer and employee. On average, employers pay $5,179 annually (83 percent of the premium) to cover a single employee, the remaining amount is covered by employees, typically through a payroll deduction.

As part of our benefits package we plan on providing Health Care to our salaried employees through a simple formula amounting to 10% of the employees pay.

Based on Salary Employee assumptions:

  • General Manager/Operating Partner, $91,618, employer contribution = $9,162 per year
  • Executive Chef/ Food and Beverage Director, $73,294, employer contribution = $7,329 per year
  • Bar Manager/Wine Steward, $54, 971, employer contribution = $5,497 per year
  • Floor Manager/ Legends Lounge, Hall of Fame Dinning & Banquet Room, $57,146, employer contribution = $5,715 per year
  • (2) Floor Manager’s/ All-State Sports Bar, Futures Room & Courtyard, $42,958, employer contribution = $4,296 per year
  • Public Relations/Charity Event Manager, $36,647, employer contribution = $3,665 per year
  • Office Manager/Bookkeeper/Payroll, $51,306, employer contribution = $5,130 per year

As part of our benefits package we plan on providing Health Care to our Hourly employees through a simple formula amounting to 5% of the employees pay.

Based on Hourly Employee assumptions:

  • Chef, $43,120, employer contribution = $2,156 per year
  • Pastry Chef, $39,200, employer contribution = $1,960 per year
  • Meat Cutter, $39,200, employer contribution = $1,960 per year
  • Sous Chef, $33,320, employer contribution = $1,666 per year
  • Fry/Sautee Cook, $31,360, employer contribution = $1,568 per year
  • Soup & Sauce Cook, $29,400, employer contribution = $1,470 per year
  • Pantry Cook, $27,440, employer contribution = $1,372 per year
  • Food Expediter, $29,400, employer contribution = $1,470 per year
  • Bartender, $9,800, employer contribution = $490 per year
  • Dishwasher, $19,600, employer contribution = $980 per year
  • Maintenance Worker, $29,400, employer contribution = $1,470 per year

Note M – Return On Investment or ROI

The ROI of 1 Unit or $25,000 for the 1st year would be;

Total Company Stock $7,000,000 (Seven Million Dollars) / $25,000 (Twenty Five Thousand Dollars) = .00357 Percent = 1 Unit of stock

1st Year Profit = $1,723,907 x .00357 or 1 Unit of Stock = $6,156.76

1st year ROI = $6,156.76 / $25,000 Initial Investment = 24.62%

Note O – Special Requirements

CT Liquor License:  $

The application for a liquor permit in Connecticut is thorough in order to protect citizens from unwanted or irresponsible business owners. Individuals who wish to distribute, sell, or manufacture liquor may acquire a license directly from the state during set periods throughout the year. There are several types of liquor permits available in Connecticut that have different requirements associated with their applications.

Facts, Rules and Qualifications

  • Restaurant – restaurants must have a dining room that is at least 400 square feet with seating capacity for at least 20 people.
  • All permits expire, most annually, however, some expire more frequently than that depending on the type of license and conditions that the Connecticut Liquor Control Division may have attached to your permit upon its issuance.  Luckily, near all permits can be renewed.
  • If you do not renew you permit by the renewal date cited on the notice from the Department of Consumer Protection (received in the mail reminding you to renew) you are subjected to disciplinary action from the Liquor Control Division. While it is true that there is not technical grace period for renewal and that you may be disciplined, there is a grace period of 30 days before which a late fee will be incurred. For example, if your permit expires on the 1st of September, on the 2nd of September you will be at risk of disciplinary action, but you will not be charged a late fee until the 1st of October.
  • You cannot purchase alcohol from a local retail store, even if you have run out of alcohol. All retailers must purchase their alcohol from licensed wholesalers. If you do purchase alcohol from a retail store you are subjecting your permit to a fine or suspension.
  • Food may not be served in locations with alcohol permits before 9:00am on Monday through Saturday and may not be served before 11:00am on Sunday. Additionally food may not be served after 1:00am Sunday – Thursday or after 2:00am on Friday or Saturday.
  • In establishments that sell and or serve alcohol the minimum age for an employee is 18. Within these establishments, 18 year old employees are allowed to have the same duties as a 21 year old employee.
  • No you cannot refill bottles of alcohol no matter the situation. All forms of alcohol must be poured directly from their original containers. Refilling bottles is a violation of the permitting laws and doing so can result in your license being suspended or revoked.
  • There are two things that need to be done now that you have received your new permit. First, a duplicate version of the permit must be given to the town clerk in the town or city where the premise is located. Second the permit must be put into a strong glass fronted case and displayed in a location where any law officers or department officials can come review it.

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RWC does not make any guarantee as to the accuracy of this website or of any other website that is owned, operated, licensed, or controlled by RWC. RWC reserves the right to make changes or corrections from time to time without notice or obligation. RWC DISCLAIMS ALL WARRANTIES, REPRESENTATIONS OR CONDITIONS OF ANY KIND; ANY WARRANTY, EXPRESS OR IMPLIED, IS HEREBY EXCLUDED AND DISCLAIMED INCLUDING THE IMPLIED WARRANTIES OF MERCHANTABILITY AND OF FITNESS FOR A PARTICULAR PURPOSE. All materials are provided in this site "AS IS" and "WITH ALL FAULTS." Some states do not allow limitations on implied warranties, so the above disclaimer may not apply to you.

IT IS UNDERSTOOD AND AGREED THAT RWC’S LIABILITY AND USER’S SOLE REMEDY, WHETHER IN CONTRACT, UNDER ANY WARRANTY, IN TORT (INCLUDING NEGLIGENCE) OR OTHERWISE SHALL NOT EXCEED THE AMOUNT THAT YOU (THE USER) PAID OT ACCESS THIS SITE. UNDER NO CIRCUMSTANCES SHALL RWC BE LIABLE FOR ANY SPECIAL, INCIDENTAL OR CONSEQUENTIAL DAMAGES, INCLUDING BUT NOT LIMITED TO, INJURY OR DAMAGES RESULTING FROM USE OF THIS SITE, DAMAGE TO OR LOSS OF EQUIPMENT, ANY INTERRUPTIONS, DEFECTS, DELAYS, OMISSIONS, OR FAILURE OF TRANSMISSIONS, COMPUTER VIRUS, OR FAILURE TO CONNECT, EVEN IF RWC HAS BEEN NEGLIGENT OR ADVISE OF THE POSSIBILITY OF SUCH DAMAGES.

Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion may not apply to you.

COPYRIGHT AND TRADEMARK INFORMATION

The text, graphics and other materials contained in this website are the exclusive property of RWC and may not be copied, distributed, displayed, reproduced or transmitted without the prior written authorization of RWC.

This website contains many valuable trademarks owned and used by RWC. Legends Grill and any other marks associated with the Legends Grill® brand, are the sole property of RWC. No license to use any of these marks is given or implied. These marks may not be copied, downloaded, reproduced, used, modified, or distributed in any way without prior written permission of RWC.

ABILITY TO ACCEPT TERMS OF USE

You affirm that you are either more than 18 years of age, or an emancipated minor, or possess legal parental or guardian consent, and are fully able to enter into the terms, conditions, obligations, affirmations, representations, and warranties set forth in these terms of use, and to abide by and comply with these terms of use.

MISCELLANEOUS

These terms of use will be governed and interpreted pursuant to the laws of the State of Connecticut, United States of America, notwithstanding any principles of conflicts of law. You specifically consent to personal jurisdiction in Connecticut in connection with any dispute between you and RWC arising out of these terms of use or pertaining to the subject matter hereof. The parties to these terms of use each agree that the exclusive venue for any dispute between the parties arising out of these terms of use or pertaining to the subject matter hereof shall be in the state or federal courts in New Haven, Connecticut. If any part of these terms of use is unlawful, void or unenforceable, that part will be deemed severable and will not affect the validity and enforceability of any remaining provisions. The seterms of use constitute the entire agreement among the parties relating to the subject matter hereof. RWC can revise these terms of use at any time by updating this posting.