Closed-Loop System
Menu Programs
Menu Items
TurboChef Double Batch
Food Distribution
100

Benefit derived from eliminating prep and minimizing production needs

Reduced labor costs

100

Piece of equipment used for all 3 menu programs

TurboChef Double Batch

100

Production method where Wonder owns the end-to-end process, from procurement of raw materials to the final product that is “finished off” at the point of purchase

Made in-house

100

How oven programming is deployed

USB

100

Category of food distributors Wonder works with

Broadliners

200

Benefit derived from quick-cooking menu items

High speed (or high throughput)

200
Menu program with versatile menu concepts from Wonder-exclusive brands

Wonder Licensed

200

Production method where an outside manufacturer makes a product to our spec on our behalf

Co-manufactured

200

Training on basic oven operations led by TurboChef representative

Oven startup

200

“Re-distributor”, helps locations with limited storage space

DOT

300

Allows for quick installation and minimal capex

Ventless / hoodless (also no gas lines needed)

300

Menu program with premium packages from the world's best chefs

Chef Branded

300

Production method where Wonder purchases a product as is (“off the shelf”) from a producer and resells it to our customers

Buy-out

300

Type of delivery where installer uncases the oven and delivers to its final site in the kitchen

Set in place

300

Buying collectives that negotiate on behalf of theirmembers

Group Purchasing Organization (GPO)

400

Enables us to mimic multiple cooking styles in a single piece of equipment

Custom programming

400

Marketing and on-site training are covered via the [BLANK] fee for Wonder Licensed & Chef Branded programs

Activation fee

400

Refrigerated shelf life for defrosted items

3 days

400

Mechanism that enables self-venting and high wind speeds

Catalytic converter

400

Wonder's vendor name

Remarkable Foods Kitchens, LLC

500
Benefit derived from recipes crafted by the world's best chefs
Quality
500

Menu program with a 6% royalty fee

Chef Branded

500

Category of items such as mats, tongs, pizza paddle, etc. that are required to cook certain menu items

Smallwares

500

Type of cooking that this oven does

Hint: Heating with hot air that moves around by fan

Convection

500

3 components of food distribution pricing structure

Wholesale price (FOB) + Shipping costs + Distributor's markup