Silver Diner Brands

SILVER DINER FACT SHEETSilver Diner BrandsCORPORATE PROFILE: Silver Diner Development, Inc. (SDDI), operates three brands: Silver Diner Classic - thelargest chain of diners in America with the highest Average Unit Volume (AUV) of any family restaurant in thenation*; Silver Diner Airport, and METRO Diner Café. Based in Rockville, Maryland, the growth-oriented privatecompany operates 15 restaurants in the mid-Atlantic region of the United States with locations in New Jersey,Maryland and Virginia.BRANDS:Silver Diner Classic is an authentic American classic with contagiously friendlyservice, and the nostalgic appeal of a sophisticated upscale diner. Using fresh andlocal ingredients, Silver Diner serves all-day breakfast, lunch, dinner and late-nightmenu items. The first Silver Diner, founded in 1989 in Rockville, MD, boasts annualsales of $7 million and remains one of the busiest restaurants of its size in theUnited States.Silver Diner Airport has reinvented the concept of high-quality airport dining withits first location at the AIRMALL® at Baltimore/Washington International (BWI)Airport. This highly differentiated, all-American diner has a unique and authenticallybranded menu, architectural décor, and service style. The broad and diverse entréeselection features American classics, contemporary favorites, all-day breakfast, afull retro bar, and to-go options that cater to the airline passenger on the fly.Metro Diner Cafe is a new and unique dining alternative combining the speed,convenience and moderate price of quick service concepts with the food quality,service, and atmosphere of a full service restaurant. Serving a broad selection offreshly updated American favorites with Healthy options, METRO is fast, fresh, andlocal. Using zero trans-fat oil, farm fresh eggs, specialty breads and organic greens,METRO offers customers healthier alternatives using locally sourced, in seasoningredients freshly prepared to order. METRO gives diners control over portions,time, and spending.CORPORATELEADERSHIP:Robert Giaimo - Co-founder, President and CEOChef Ype Von Hengst - Co-founder and Vice President of Culinary OperationsBOARD OF Charles Steiner Michael Collier Catherine BrittonDIRECTORS: Edward Kaplan Alain Chetrit Phil FreidmanRobert Giaimo Ype Von HengstFINANCIAL HIGHLIGHTS:• Sales: $50 million• Classic Silver Diners: 13• Airport Silver Diners: 1• Metro Diner Cafe: 1NUMBER OF EMPLOYEES: 1,100*Data provided by Brandstand Group

SILVER DINER FACT SHEETWEBSITE: www.silverdiner.comTELEPHONE: 301-770-0333FAX: 301-770-2832E-MAIL: ikhan@silverdiner.comMEDIA CONTACT: Bendure CommunicationsEmail: Vicki@bendurepr.comPhone: 540-687-3360Silver Diner LocationsClassic Silver Diner LocationsMarylandGaithersburgGreenbeltLaurelRockvilleVirginiaArlingtonDale CityFairfaxFalls ChurchMcLeanRestonRichmondSpringfieldAirport Silver Diner LocationsMarylandBaltimore Washington International Thurgood Marshall Airport(BWI)Metro Diner Café LocationsMarylandAnnapolis Town CenterAnnapolis, MarylandNew JerseyCherry Hill

SILVER DINER FACT SHEETBiographiesROBERT GIAIMOCo-founder, President and CEORobert Giaimo co-founded Silver Diner, Inc. with Chef Ype Von Hengst in 1989, the largestchain of diners in America. Giaimo grew up going to diners, and they have always occupied aspecial place in his heart. He has always seen them as a neighborhood gathering place wherethere is something for everyone at any time of the day and night. He and Von Hengst soughtto bridge the gap between tablecloth restaurants and fast food by establishing the first SilverDiner in Rockville, Maryland. Silver Diner, Inc. now has 15 locations in three states.Giaimo, a native New Yorker, moved to Washington, DC to pursue his undergraduateeducation at Georgetown University and Harvard University’s Smaller Company Management Program in 1982. In1971, as a freshman at Georgetown, Giaimo developed monolith Enterprises, Inc., which opened and operated theBlimpies in Georgetown – the first Blimpies franchise outside of New York City, which immediately became thebusiest in the chain. Giaimo graduated from Georgetown University Business School in 1974 and continued tooperate the Blimpies until 1976.Prior to developing the Silver Diner concept, Giaimo founded and served as President of American CaféRestaurants – an innovative, award-winning, seven-unit restaurant chain that was an east coast pioneer infounding the “American Cuisine” movement and included five gourmet markets and catering service. In 1985,Giaimo sold the American Café to the W.R. Grace Company.Giaimo was awarded Entrepreneur of the Year by Ernst & Young, Inc. Magazine and Merrill Lynch. He is active inthe community as he has chaired the Muscular Dystrophy Organization for several years and serves as a senioradvisor on their board. A long-term board member of the Young Presidents Organization, Giaimo is currently amember of the World President’s Organization.Giaimo also lends his time and talents serving on the Board of Washington’s Muscular Dystrophy Association andOneVoice, a grass-roots organization that promotes peaceful solutions to the conflict in the Middle East.

SILVER DINER FACT SHEETYPE VON HENGSTCo-founder and Vice President of Culinary OperationsExecutive Chef Ype Von Hengst is a Co-Founder, alongside President and CEO BoB Giaimo, ofthe Silver Diner. Ype also serves as the Vice President of Culinary Operations, Member of theBoard of Directors, Director of Purchasing and Director of Quality Control at the Silver Diner. Inaddition to his managerial roles, Ype is primarily responsible for the development of all menuselections. After co-founding Silver Diner, Inc. with Giaimo in 1989, Ype has developedhundreds of seasonal specials and new menu items to ensure Silver Diner’s selectionscontinually reflect the trends and changes in consumer tastes and preferences.Prior to co-founding Silver Diner, Ype served as executive chef for the Washington, D.C. Metro Area AmericanCafes, where Ype first met and worked with Giaimo. Ype also worked as a partner and general manager forDominique’s on Pennsylvania Avenue, Stouffer’s Hotels, Hilton Hotels and Radisson Hotels. He served as executivechef and corporate chef for Restaurant Associates at Rockefeller Center in New York City, where he oversaw adozen premier New York restaurants and is credited with the development of the restaurant’s highly successfuloriginal menu.Ype received his training as an apprentice in some of Europe’s finest restaurants. Born in the Netherlands, Ypediscovered his passion for food while cooking for his family at the age of seven. His time spent in the garden and inthe kitchen has led to a lifelong career of cooking and helping others live a healthier life.Committed and dedicated to living a healthy life, Ype has competed in the Marine Corps Marathon and pairshealthy eating with weightlifting every day. With two culinary medals, Chef Ype has cooked for the likes of MichaelJackson, President Reagan and the Rolling Stones. Above all of his successes in life, Ype considers his biggestaccomplishment his relationship with his wife and being a father to his two children.In January 2007, Ype revolutionized dining in the DC area when the Silver Diner became the first chain restaurantto eliminate the use of trans fats from the menus of all its locations. Response from customers wasoverwhelmingly positive, so Ype used this momentum when creating the menu for METRO. Preparing meals withless fat, lighter sauces, and locally sourced or organic ingredients (when available), METRO offers Americanfavorites with a healthier edge for breakfast, lunch, dinner, and late-night.The changes that he has made on a professional level for his guests have also paid off for Chef Ype on a personalnote. Over the period eight months, he dropped more than 30 pounds thanks to increased physical activity(weightlifting and daily “boot camp”) and a well-balanced diet. Chef Ype did this to train for his first-ever MarineCorps Marathon, which he completed in October 2008..

SILVER DINER FACT SHEETOutside Board of DirectorsCATHERINE BRITTON has been a director since March 1996. Prior to March 1996, Britton was a director of SilverDiner Development, Inc. from July 1995 until March of the following year. Britton assists with the development,marketing and design of Silver Diner restaurants and has been involved with menu development and conceptevolution since Silver Diner Development, Inc.’s inception. Britton graduated from Georgetown University in 1975,receiving a B.A. in Philosophy and earned a Master’s Degree in Special Education from George WashingtonUniversity in 1978. She is married to the President of Silver Diner Development, Inc., Robert T. Giaimo.ALAIN CHETRIT has been a director since 2010 and is currently the CEO of Expansion Alliance Group. Chetrit is anentrepreneur with experience and knowledge in retailing, franchising, real estate investment, M&A advisoryservices and capital markets. He founded and operated numerous companies with his management background inbusiness operations, corporate acquisitions, market development and corporate finance and planning. He studiedBusiness Administration at American University in Washington, DC and was a contributor to Financing YourBusiness with Venture Capital in1998. He is an active member, a regional chairman and sits on the InternationalBoard of Young President’s Organization and World President’s Organization (YPO/WPO).MICHAEL COLLIER has been a director since March 1999.Collier is the President of Uniwest Group, Inc. and UniwestConstruction, Inc., companies in the real estate development and general contracting industries. Collier serves asthe developer and general contractor for the Silver Diner Development, Inc. diners. He is also on the Board ofDirectors for Gateway Communities, Inc., a non-profit developing company of senior housing.EDWARD H. KAPLAN has been a director since March 1996. Prior to March 1996, Kaplan was a director of SilverDiner Development, Inc. from 1987 until March 1996. Kaplan is a real estate developer and investor, serving since1983 as a Director of Palmer National Bank in Washington, DC and its successor, George Mason Bankshares untilApril 1998 when George Mason merged into United Bankshares. He now serves on the Board of Directors ofUnited Bank of Virginia. Kaplan received his B.A. from the University of Pennsylvania, Wharton School in 1961. Hecurrently is a member of the Maryland Public Television Commission and the Maryland Public TelevisionFoundation Board of Directors.CHARLES M. STEINER is currently a private investor, and served as a director of Silver Diner Development, Inc. from1987 until March 1996. Prior to his time at with the Silver Diner, Steiner served as the Chief Executive Officer ofBranch Group, Inc., an electric distributor. In 1975, Steiner founded IMARK, an electric cooperative, and in 1991,founded EDIC, a distribution insurance company. He is a former director and officer of the National Association ofElectric Distributors (NAED) and received a B.B.A. in Accounting from the University of Pittsburgh in 1963.

SILVER DINER FACT SHEETSilver Diner HistoryIn 1988, Silver Diner co-founders Robert Giaimo and Chef Ype Von Hengst sought to establish an American familycuisine restaurant that bridged the gap between fast food chains and tablecloth restaurants. Giaimo grew up goingto diners, which had always occupied a special place in his heart. With a lifelong passion and interest in dinersserving as the ‘neighborhood gathering place’, Giaimo and Von Hengst spent a year visiting more than 500 dinerstyledrestaurants in small towns and large cities across the country. Their objective was to better understand howthe classic American diner had been successful for more than 100 years.Giaimo and Von Hengst knew that the unique roadside architecture and generous helpings of home-styled foodhad always been part of the widespread appeal of diners. They understood there was something special aboutdiners - uniquely American, democratic institutions where the very look of the building on the outside – a shinybeacon, invites people in for diverse fare, including everything from homemade pie to a Bison burger. Giaimo andVon Hengst sought to recreate that authenticity.In 1989, Giaimo and Von Hengst opened the original Silver Diner in Rockville, Maryland. In November of 2010, theflagship location was rebuilt, and now boasts annual sales of $7 million and remains one of the busiest restaurantsof its sizes in the United States. It is the largest chain of diners in America with the highest average sales per storeof its kind. Silver Diner Development, Inc. now operates 15 restaurants in the mid-Atlantic region of the UnitedStates with locations in New Jersey, Maryland, and Virginia, and employs more than 1,100 people.In 2007, Silver Diner established its first airport location with the opening of its sixteenth restaurant in theAIRMALL® at Baltimore/Washington International (BWI) Thurgood Marshall Airport. The Silver Diner Airport at BWIincludes a broad and diverse entrée selection featuring American classics, all-day breakfast, a classic Americanretro bar, and take-out options designed to cater to the airline passenger on the fly.In 2009, Metro Diner Café by Silver Diner opened in Annapolis, Maryland. Operating on a smaller footprint thanthe Silver Diner Classic freestanding restaurants, METRO uses fresh and local ingredients to serve America'sfavorite foods for today's on-the-go lifestyles.

SILVER DINER FACT SHEETThe Silver Diner Brands Guest PromiseThe 110% Silver Diner Guarantee…• You will receive prompt service with a smile• Your food will always be 100% right• Our restaurants will be sparkling cleanBrand Menu Statement…• We Buy Fresh & Local, You Eat Well• We partner with local farms wherever possible• Traditional and Contemporary favorites prepared from scratch with a healthy edge• Healthier and Hearty Options• Large menu variety with high quality, fresh productsBrand Service Statement…• Service is contagiously friendly, warm, and caring• Encourages employees to develop one-on-one relationship with the guest• Is always prompt and efficientBrand Community Statement…• Silver Diner is a key part of the community nurturing it’s growth and health• Supports local schools and non-profits• Supports local economy by living, working and serving the community

METRO FACT SHEETMETRO DINER CAFEMETRO DINER CAFÉ is a new and unique dining alternative combining the speed, convenience and moderate priceof quick service concepts with the food quality, service, and atmosphere of a full service restaurant. METRO servesa broad selection of freshly updated American favorites with healthier options. We use zero trans-fat oil, farmfresh eggs, specialty breads and organic greens locally sourced in season and freshly prepared to order. METROgives diners greater control over portions, time, and spending and is the only fast casual restaurant wherealthough you order at the counter, Service Ambassadors deliver the food right to the table. Ambassadors alsoassist guests with reorders, bussing tables and keeping the restaurant sparkling clean.DESIGN: METRO design is a marriage of the best elements of the contemporary upscale fast casual restaurantswith a retro update of the classic diner.BEST OF BOTH WORLDS: METRO offers more than 40 classic and contemporary entrée selections and an equalnumber of specialty desserts, sides, and drinks for breakfast, lunch, dinner, and late-night menu items.WITH A MODERN TWIST: Prepared with less fat, lighter sauces and locally sourced or organic ingredients whereavailable, METRO offers updated American favorites for today’s more health conscientious modern consumer,including:• All natural Bison from Gunpowder Farms• Handmade all-natural hormone free beef, turkey, chipotle vegetable or wasabi teriyaki salmon served onplain or wheat buns or organic salad greens• Lite entrées under 600 calories• Fresh, organic salads• Classic and healthier shakesTO GO: METRO To-Go features a dedicated “To-Go only” entrance and waiting area expedited by a separateordering system for carry-out customers, reducing time spent waiting in line for both in-houseand To-Go customers. Orders can be submitted online at metrosilverdiner.com or placed via in-housetouch-screen kiosks that illustrate menu items with full color photographs.CATERING MENU: METRO provides businesses with simple, customizable catering options for everyday meetingsas well as special events. METRO offers a wide range of attractive and affordable menus tomeet a variety of catering needs. Free delivery is available for large orders.

METRO FACT SHEETCUSTOMER CONTROL: METRO’s menu offerings are unprecedented in its variety ofselections across the “quick service” restaurant industry.• Menu features a large variety of items available in different sizes.• Menu offers a wide range of entrees at a variety of prices – no tip required!CONNECTED TECHNOLOGY: METRO’s use of technology offers speed and efficiency to diners.• Free Wi-Fi for all METRO guests• Electronic menu boards are updated regularly to reflect different meal periods and changes in seasonalofferings• GPS-driven table locator system allows guests to relax while being serviced quickly and efficiently• Touch-screen “To-Go” kiosk ordering systemENVIRONMENTALLY CONSCIOUS: METRO respects the environment and works diligently to buy local or organicingredients when available in addition to pledging to reduce its waste.• Electronic menu boards minimize paper waste• Poured exposed concrete floors, minimizing natural resources• METRO exceeds the latest energy conservation code requirements for lighting and utilizesoccupancy sensor technology to lessen energy useMETRO Fast FactsAnnapolis Metro216 Harker PlaceAnnapolis, Maryland 21401Restaurant Capacity: 132 inside, 28 Patio SeatsFree Garage ParkingHours of Operation:Sunday to Thursday: 7 a.m. – 9 p.m.Friday & Saturday: 7 a.m. – 12 a.m.

AIRPORT FACT SHEETSilver Diner AirportTHE CONCEPT: Silver Diner has reinvented the way people dine when they travel by airplane with the creation ofSilver Diner Airport. Owned and operated by the Silver Diner at the AIRMALL® at Baltimore/WashingtonInternational (BWI) Thurgood Marshall Airport, this American icon has transported its classic appeal to theSouthwest Terminal.PERFORMANCE: Silver Diner BWI is a restaurant in three parts: Classic sit down restaurant (3,000 ft), Retro Bar(1,000 ft) and Silver Diner To-Go.THE NEXT GENERATION DINER: Upon entering or departing, passengers are greeted by an authentic Americandiner of stainless steel, neon and mahogany. Offering a fresh and locally sourced menu, all-day breakfast and sitdowntable service available throughout the day, Silver Diner Airport offers features to passengers that most otherairport dining options neglect: convenience, service, and healthier menu options.All meals come with a ten to twelve minute guarantee, and the Silver Diner 110% guarantee. With this guarantee,if a customer’s order does not arrive within twelve minutes of ordering, the Silver Diner Airport will cover the nextmeal.RETRO BAR: Silver Diner Airport features a first for a diner: a full bar that includes a wide selection of wine, beer,and spirits which comprises nearly 20 percent of the restaurant sales. Special features of the Retro Bar include adedicated bar bites menu, plasma televisions, and flight monitors to make Airport dining more convenient.SILVER DINER AIRPORT TO-GO:Recognized as the diner for today’s professionals and families, Silver Diner Airport has helped to simplified airtravel by offering unprecedented dining options. This includes take-out options in three time segmentations sothat all travelers, no matter how rushed or how relaxed, can enjoy a delicious meal at an unbeatable value.GRAB-N-GO – Travelers with only two minutes to spare can select freshly made sandwichesand salads from Silver Diner Airport’s Grab-n-Go case, which occupies the high-traffic area justoutside the restaurant. Items can be purchased for at a dedicated register. All of the Grab-n-Goselections are prepared fresh on airport premises throughout the day.FIVE-MINUTE-EXPRESS – Travelers with three to five minutes can select from take-out itemssuch as hot panini-style focaccia sandwiches for breakfast, lunch or dinner, as well as thick,classic or healthier hand-dipped shakes. A diner favorite, Silver Diner Airport sells more than100,000 shakes per year.FULL-RESTAURANT-CARRY-OUT – Passengers with up to ten minutes for a meal can order fromthe full Silver Diner menu, which allows a teriyaki-wasabi salmon or fresh-roasted hot turkey toaccompany passengers on their journey.

AIRPORT FACT SHEETTHE “TECHNOLOGY” FACTOR: A diner for the modern traveler, guests can order online from their homes, smartphone,or from an electronic kiosk within the terminal to ensure orders are ready when they arrive. Silver DinerAirport servers utilize electronic keypads that instantaneously transmit a table’s order to the kitchen, where theyare tracked and timed by a KDS System, which ensures ten-minute deliveries. For the added convenience of guests,the restaurant provides constant updates on flight information using electronic display boards.PUBLIC/PRIVATE PARTNERSHIP: The opening of the Silver Diner at the AIRMALL® at BWI marks the culmination of athree-year process, one that involved public and private financing, as well as a belief in the entrepreneurial spirit atthe AIRMALL®. A cooperative effort between BAA USA, the State of Maryland, and Fidelity &Trust Bank enabledSilver Diner to capitalize on the business opportunities at the airport.SILVER DINER AIRPORT EXPANSION: Silver Diner Airport is seeking expansion with joint venture franchise partnersthroughout the United States who have expertise in high quality, high volume airport dining. Since our BWIlocation has a flexible design, the expansion model can be anything from a 2500 sq ft. Metro, a 3500 sq ftrestaurant and bar, or up to a 5000 sq ft. model of our BWI location, which includes a complete restaurant, bar andcarryout operation.Airport Fast Facts$6 million in annual salesLocation: Southwest A/B Terminal6,000 sq. ftLargest airport restaurant in the Baltimore/Washington corridor180 person capacityHours of Operation: 5 a.m.– 10 p.m., 365 days a yearMorris Nathanson Design in Pawtucket, Rhode IslandBWI Airport Performance Highest sales in BWI out of 36 restaurants 2009 comp store sales – approx. 5% over 2008, despite 10% drop in enplanement 2010 comp store sales – approx. 11% over 2009 2011 comp store sales – approx. 13% over 2010 Consistently ranked first or second in BAA Brand Mystery Shop Scores