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Bandana’s Bar-B-Q®
Contact: Tom Ragan
May 31, 2006


Bandana’s Bar-B-Q®
Signs Iowa Multi-Unit Development Agreement

New Franchise group inks deal for multiple restaurants in Central Iowa

St. Louis (May 31, 2006) – Bandana’s Bar-B-Q, the home of “Southern Style”, “Smell That Smoke”® barbeque, has signed a new multi-unit area development agreement with Rib Boys, LLC of Des Moines, Iowa, for the development of three (3) new Bandana’s Bar-B-Q restaurants to be located in the areas of Des Moines, Indianola, and Ames, Iowa. Rib Boys, LLC is an Iowa limited liability company and projects their first Bandana’s Bar-B-Q restaurant to open in late Summer 2006.

“Bandana’s has done a very good job building their business with company and now franchise restaurants.” states Dave Aschoff, the Managing Member for Rib Boys, LLC. “We feel that Bandana’s great barbeque and delicious side dishes will become very popular in Iowa.” “Bandana’s operating system is committed to quality and is proven, and we believe we can execute this business model.”

“This new agreement is right on track with our franchise system growth,” states Tom Ragan, VP of Franchising. “We desire to have growth within the contiguous states to Missouri.” “This style of growth promotes awareness and allows us to create positive synergies for the franchisee.”

About Bandana’s Bar-B-Q®
At the heart of the Bandana’s Bar-B-Q story is a dedicated family of restaurateurs, dating back over a century and four generations. David Seitz, Co-Founder of Bandana’s, represents the third generation and his son Jonathan works at his side in this proud family tradition. David states, “We do one thing exceptionally well at Bandana’s and that’s barbeque.” “The key to our success has been taking the time to do things right.” “That means patience and craftsmanship.” “I like to say, we cook it slow, but we serve it fast… because I know fast, friendly service brings folks back again and again.” Bandana’s Bar-B-Q is based in St. Louis and currently operates 14 company-owned restaurants and 5 franchised restaurants.

“Smell That Smoke”
Rick White, Bandana’s CEO/COO, states that, “We really know how to slow cook great tasting barbeque just the way barbeque lovers like it.” “And we serve it in a fun and friendly environment that appeals to everyone.” “Each time you enter one of our restaurants, it starts with that great barbeque smell from our smokers and continues with the first bite of our food.” Bandanas’ has three main profit centers, dine-in, carryout, and catering.

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