1 Thank you for inviting us to share our story with you today. We - - PDF document

1

Thank you for inviting us to share our story with you today. We are excited to tell you about Ted’s and how we have incorporated Sustainability into our Culture. 2

Our Founders knew they wanted to create more than just a restaurant company and they set out with the motto Eat Great. Do Good. That belief layed the groundwork for the Ted’s concept and their desire to help protect the American Bison made it a reality. We believed that if we could educate our guests on the nutritional and environmental benefits of Bison, we could save the species. 3

Bison has been recognized by healthcare professionals has having tremendous nutritional benefits. List out. 4

But What makes Bison Sustainable? Bison have evolved in tandem with the grasses native to the North American ecosystem. Their hooves function as natural tractors, aerating the earth and rotating seeds. Without Bison, grass produces about 30% more than it can decompose and eventually chokes out and dies 5

They do not require artificial shelter and are adapted to climate extremes. Bison are disease resistant and require little veterinarian care. Industry protocols limit antibiotics and Regulations prohibit the use of artificial growth hormones. 6

Our actions pioneered the effort to preserve and grow the nation’s bison

• herds. By making bison a viable commodity, demand for bison increased

which brought more Ranchers into the Market to raise bison. 7

Today – there are more than 500,000 bison in private and public herds across the US. Still roaming and grazing as they were hundreds of years ago We became the first national restaurant company to feature bison And We are proud that our efforts help save this beautiful animal 8

At Ted’s, we like to say “we are bison”, but we are so much more. We believe it is our responsibility to care about the planet we call home so

• ur sustainability efforts extend far beyond growing and protecting bison.

We have an obligation to protect our planet for future generations and building a company that focuses on sustainability takes a clearly defined strategy to make that happen. 9

Our challenge from the beginning was how do we put our sustainability philosophy into practice. We simplified the process by focusing on three main platforms - Waste reduction, Energy Conservation and Water Conservation. After all, Restaurants use 5 times more water and electricity and produce more waste than

• ther retail businesses. Everything we do is designed to positively

affect one of these main platforms. 10

Our efforts last year with Recycling alone diverted over 250 tons of waste from our landfills. We diverted another 120 tons of organics from just 2 locations that compost. We also converted over 160,000 pounds of spent grease into bio-diesel and helped reduce CO2 emissions by 245,000 pounds. We cannot recycle/compost,

• r convert spent grease in every location due to landlord or

municipality restrictions, but we believe in doing what we can where we can – and have shown that over time, small actions lead to big results. 11

Energy conservation is practiced every day in compliance with our Equipment Fire Up/Fire Down procedure. It seems like such a small effort but restaurant equipment is the number user of

• electricity. It’s critical for all Team members to be educated and

encouraged to follow FU/FD every day. Over 60% of our restaurants have been converted to low voltage or LED lighting with more scheduled to convert in 2014. Currently, we have 2 locations with solar power grids that provide a portion of the electricity needs. 12

Water conservation has been a part of Ted’s since the beginning with the decision to incorporate low flow toilets and waterless urinals. The waterless urinals alone save over 40,000 gallons of water per restaurant per year. Water usage is a major part of our daily operations and we try to conserve wherever possible. We keep an eye on your faucets and get them repaired when they start to drip. We limit the amount of thawing that’s done with running water and limit the amount of water used for cleaning floors and around equipment. Turn it over to Jeff who’s going to talk to you about the products we use and how we implement these initiatives in our everyday business practices. 13

We’ve deliberately chosen Vendor Partners that share our passion for protecting the environment. These are innovators in their Markets, pioneers in new science and technologies that have advanced our abilities to be “green” Reference each item and expand with your own comments. All items are domestically manufactured 14

Drink cups break down in only 60 days Table paper reduces the need for linen table cloths which reduces water waste and usage in commercial laundry facilities 15

Name each item and why its green These are all items we took great care to select. High quality, exclusive, Only at Ted’s items that help differentiate our Brand, help us tell our Story and share our commitment to the Environment with the Communities we

• serve. Share this detail with your Teams; Inspire them to share the Big

Sky Spirit. 16

Putting our philosophy into practice every day requires Ownership from me and our 43 other Proprietors. We are where the rubber meets the

• road. We cannot achieve any measure of success without supporting and

inspiring our Teams. We are finding more and more that Sustainability and Ted’s commitment to the Environment is at the forefront of the interview process. People are interested in who we are and what we do. It is our responsibility to carry our words into daily actions and uphold our commitment to sustainability by educating and inspiring our Teams. 17

We’ve been pioneers in “greening” the restaurant industry and continued that tradition in 2013 with 3 new ground-breaking initiatives. The first initiative started with a partnership with the Bonneville Environmental Foundation (BEF). Our goal with this partnership was to offset a portion

• f our annual water usage by funding water restoration certificates

(WRC’s). Each WRC represents 1,000 gallons of water restored in- stream on our behalf and directly contributes to restoring the economic, recreational and ecological vitality of freshwater ecosystems. 18

Our 2nd initiative focused on paper reduction as part of our overall program to reduce our waste stream. To help us reduce paper usage, we partnered with TreeZero, makers of TreeFrog paper – 100% tree free paper. This paper is made from bagasse (the waste product from the sugarcane conversion process). Switching to tree free paper helps restore forests and lessen paper and pulp

• production. It’s biodegradable, compostable and fully recyclable and

the best part, Ted’s was the first restaurant company in the Nation to go tree-less. 19

Ted’s has always been a fresh concept featuring high-quality ingredients and in 2013, we took freshness one step further by partnering with Pro*Act in a national farm-to-fork sustainability and local produce

• initiative. The introduction of the local produce initiative focused on

developing relationships with family-owned farms that are located in our

• communities. Creating new opportunities for these local farmers is our

way of recognizing the effort being made by local producers to feed their

• communities. It also guarantees the local farm is located within 7 hours

from where the food is distributed and is one more small step in reducing

• ur overall carbon footprint and furthers our commitment to giving back to

the communities we serve. 20

At Ted’s, we believe it is our responsibility to leave a setting like this for future generations. We are 100% committed to acting responsibly, preserving what we can, and helping to raise consciousness concerning the health of our planet.” We can’t always move mountains, but we can climb hills and go the long way around. Big or small, our actions add up over time and we can make a difference. Thank you for having us today. We hope that we have inspired you to make a difference in your home, your school or your community. We’ll

• pen it up now to questions.

21