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Uni-boil MP Inc. (UNI)

Monterey Park, California Food & Beverage



Uni-boil MP Inc. (UNI)

Monterey Park, California Food & Beverage


$2,500

5% of target $50,000 8 investors
to go
shares

Company Highlights:
  • UniBoil recorded profit in its first full financial year of 2016
  • 4-star review on Yelp.com
  • No. 1 in a poll for best Chinese hot pot restaurants in L.A.
  • Food is made of fresh and high-quality ingredients
  • A healthy, tasty and value-for-money dining option



 Leo Lai and Alan Pun, who come from Hong Kong, are on a mission to change the Chinese restaurant experience in America with their latest venture, UniBoil. As a full-service hot pot restaurant in Los Angeles, California, UniBoil specializes in Chinese hot pot cuisine with a signature menu that is characterized by their secret recipe chicken broth...

Investor Perks

As a owner of UniBoil, it comes with unique privileges! You will have your own Shareholder Privileges Card*, and it gives you discount whenever you visit Uniboil (Shop Monterey Park).

Invest Amount VIP Fast Past*** Discount*** Cash Points**
$100+ Silver - 10% off 100
$200+ Silver - 10% off 200
$300+ Gold 15% off 350
$500+ Gold 15% off 600

* Shareholder Privileges Card is good for 2 years
** Cash Points can only be used after the funding target is met and cannot be redeemed as cash
*** Investors are entitled to Fast Past and Discount Privileges upon receiving Shareholder Privileges Card


Our Mission

Our utmost priorities are freshness, quality, and good service. We use high quality ingredients and we want to change the misconception that Chinese food equates to a cheap, unfriendly experience. Our mission is to offer a great tasting and price-for-value meal made of fresh-and-high quality ingredients to each customer during every visit.
 
  

The Little History of Hot Pot

The Chinese hot pot has a history of more than 1,000 years. Hot pot originated in Mongolia and the Jin Dynasty where the main ingredient was meat, usually beef, mutton or horse. It then spread to southern China during the Song Dynasty and was further established during the Mongolian Yuan Dynasty. In time, regional variations developed with different ingredients such as seafood. By the Qing Dynasty (AD 1644 to 1912), the hot pot became popular throughout most of China. Today in many modern homes, particularly in larger cities, the traditional coal or wood-heated steamboat or hot pot has been replaced by other fuel sources like electricity, propane, butane gas, or induction cooker versions.
  

Hot pot, also known as steamboat, is a variety of East Asian food, prepared with a simmering pot of stock at the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, egg dumplings, tofu, and seafood. The cooked food is usually eaten with a dipping sauce. Hot pot meals are usually eaten in the winter during supper time.



Designed by Freepik
  
The Delicacy
  

UniBoil’s mini hot pots comes with your choice of vermicelli or chicken rice made with in-house chicken stock. There are six different soup bases plus three special presets with the proteins, broth, and ingredients already chosen to make things easier for our customers. It includes Japanese Miso Hot Soup, Korean Army Stew (Budae Jjigae), and Szechuan Pepper Numbing Pork Hock Soup.

For those that would love their own customized hot pot, patrons can choose a soup base out of the six bases such as our healthy Tomato Hot Soup, spicy Thai Tom Yum Soup, or the flavorful Malay Satay Hot Soup, then pair it with your choice of protein between Angus beef, Kurobuta pork, lamb shoulder, and seafood.

Extra care was taken when preparing the Szechuan pork hock broth here at UniBoil. All of the spicy Szechuan peppercorns were thoroughly picked out to make for a more enjoyable eating experience (an extra step that even fancy hot pot places in China don’t bother to do). The Korean Army Stew is also very popular with the younger clientele. It consists of ingredients like instant noodles, kimchi, and cheese all mixed in an interesting flavorful hodgepodge. For those who crave a more traditional hot pot, the Szechuan Pepper Numbing Pork Hock and the healthy Tomato Hot Soup are the top fan favorites.

Stay Healthy

Patrons will understand why UniBoil’s broth is superb with just one sip of it. UniBoil's broth is free of MSG, and there are no high volumes of salt and oil that are present in many other Chinese hot pot eateries. Only top-notch ingredients are used in preparing our hot pots, including Certified Angus Beef, Snake River Farms: American Kurobuta Pork, Superfine Lamb Shoulder.

UniBoil's chef makes our famous tomato broth using fresh tomatoes daily. We use over 40 pounds of fresh chicken to create the base of the hot pot broths. The chicken stock is placed on high fire for 4 to 6 hours and then simmered for a total of 10 to 12 hours. Our hibiscus drink is brewed every morning using dried hibiscus leaves.

 
Top-notch Ingredients

Through our direct procurement approach, our commitment to the quality and freshness of ingredients is realized. Apart from the taste and quality, our hot pot cuisine also presents a healthy dining option.

With a wide variety of ingredients. Customers have the ability to mix and match such items to cater to their preferences and dietary requirements. In addition, our menu is continuously evolving and is tailored based on prevailing market trends and geographical preferences.
 

Reviews by UniBoil's Fans:




Uniboil has a 4-star review on Yelp.com

"Been there twice now and it has been fantastic. You get plenty of food. The pigs feet was good also. First time I have eaten pigs feet."  - David Cammack

"Haven't been disappointed here. The service is great. The spin the wheel promo was so much fun! The food is really good. We love the house made sauces. Must try!" 
- Susie Grr
 
 "Good experience, the environment was kinda doll-  Anthony Gil

 "1st time for me and the staff was great at explaining how to order by the menu. Hot pot was pretty good with all the ingredients and u pick how spicy u want. Would be great on a cold day or nite." - Steve Low

"The Thai soup base is tasty. I recommend the lamb, it's tender and not gamy. Plenty of food, even for a big eater like myself. My son had the miso, it's even better than mine. The chili sauces are great!" - Jay Chen
 
Uniboil ranked no. 1 in a WeChat and Weibo poll for best Chinese hot pot restaurants in L.A:


  Source: http://mp.weixin.qq.com/s/l--P7bfiw4aSAEZTwOKFkA

Media Coverage:
Business Strategy


We are a full-service hot pot restaurant in Los Angeles, California operating under the brand name of “UniBoil”. We specialize in chinese hot pot cuisine with a signature menu which is characterized by our secret recipe chicken broth. Based on our signature menu, we will follow a differentiation strategy that will provide unique, or hard to find choices to Chinese hot pots.
 
Our utmost priorities are freshness, quality, and good service. We use high quality ingredients and we want to change the misconception that Chinese food equates to a cheap, unfriendly experience. Our mission is to offer a great tasting and price-for-value meal made of fresh-and-high quality ingredients to each customer during every visit.


Designed by Freepik
Our Keys to Success: - A repeat business with a location convenient to Monterey Park and downtown residents; - Providing customers with the maximum number of services to create the greatest sales volume during the company's peak hours of operation; - Uniqueness of our hot pot cuisine; - Successful marketing, advertising, and promotion campaigns via social media, printed material, billboards, loyalty programs and discounts; - Ability to offer our dishes at a slightly higher price than that of its competitors; - Credibility to its clients as an upscale establishment that provides a unique and quality hot pot dishes; and - Availability to capital to cover the higher than expected operating costs due to the differentiated and expanded menu.


Marketing Strategy


We design our branding, marketing and promotional efforts to strengthen our brand image and awareness, attract new customers and promote customer loyalty. 

We target to continue to forge our iconic brand "煮道", which means the "Spirit of Cooking", with emphasis on pleasant dining environment, healthy and great tasting meals made with a wide selection of fresh and high-quality ingredients. We plan to continue to promote our brand image through marketing and promotional initiatives to increase the profile and value of our brand, particularly to our target customers, and differentiate ourselves from our competitors. 

We plan to undertake initiatives such as opening our restaurant at highly visible locations to raise our brand recognition and profiles among our target customers, selectively renovate our restaurants, strengthen corporate visual identity, engage interactive themed marketing promotion campaigns that appeal to our target customers and utilize online and social media outlets to launch a variety of initiatives.

To achieve our target, we will have various marketing initiatives, including:

• Traditional promotional campaign. We place advertisements on traditional media such as billboards, newspapers to introduce and promote our brand, cuisine and services. We also display printed advertisement in our restaurants.

 • Promotional campaign through new media. We place advertisements on popular websites. We have also established official Facebook and Twitter accounts to interact with our customers and the public. 

 • Coupons. We offer coupons, which can be downloaded from our website, from time to time on specific items or menu to attract customers to dine in our restaurants. 

• Seasonal and promotional menu items. We offer special menu items for various holidays and events, such as valentine’s day and Christmas special menu set. 


Operational Plan



 			

SWOT Analysis


Competition 
Restaurants in the California is highly competitive, fragmented and subject to rapid change. If we cannot successfully compete in the marketplace, our business, financial condition and operating results will be adversely affected. Since our business is highly competitive, various competitive factors may reduce our revenues and profit margins.
 
The number, size and strength of our competitors also vary widely. We compete with a number of other hot pot restaurants in the Los Angeles as well as other types of full-service restaurants, eating outlets, including fast food restaurants, cafes and bars. Our competitors include both locally-owned restaurants and other restaurants that are members of regional or national chains. 
 
We believe we can stand out from our competitors through quality of food, reputation, brand name recognition, customer service, restaurant location and environment. We believe that our high quality and unique hot pot cuisine, business model, competitive price-to-value matrix and established brand are the major factors to differentiate ourselves from our competitors.


Human Resources


We are a small company with our employee categories including counter clerks, kitchen help, and busboys. We have 20 employees total. The owner-founder will be in attendance during normal business hours, 7 a.m. to 6 p.m. In addition, specific other employees will have supervisory roles for times when owner-founder is not able to be present.
 
We will continue to enhance the service and quality of our employees through training programs and proper supervision. We also plan to introduced new incentive schemes, such as bonus-sharing scheme to motivate our employees and attract candidates to join our team.


Social Responsibility



 			

Future Plans


Introduce new menu items and dishes. We will continue to introduce new menu items and innovate new dishes, including hot pot dishes and non-hot pot dishes like appetizers, snacks and desserts. Our menu are regularly reviewed and updated to accommodate changing market trends and customer taste and preferences. 

Enhance the variety of food and drinks. In addition to our hot pot dishes, we also plan to offer a greater selection of food and drinks, including appetizers, snacks, desserts, alcoholic and non-alcoholic beverages. 
  
Develop reliable supply chain. To ensure fresh, timely and responsive deliveries to our customers, we plan to strengthen our supply chain management, to enhance the efficiency of movement and storage of raw materials, work-in-process inventory, and to ensure food quality and safety 

Increase lunchtime sales and introduction of teatime hot pot. At present, a significant of portion of our restaurant sales are generated during dinner hours. We plan to increase our lunchtime sales through hiring extra people, offering new dishes and menu items, and strengthen our marketing efforts to attract busy customers who seek a quick and quality lunch. Introduction of teatime hot pot at a discounted price and smaller size will also be one of our initiatives to better utilize our kitchen facilities during non-peak hours.
  
Strengthen our efficiency of our operations. We always seeks ways to enhance and strengthen our efficiency of our operations. We have implemented various initiatives to streamline our operational processes and improve restaurant hygiene and safety standards, quality of service, reliability of raw materials supply and food quality.

Introduce customer loyalty programs. We will introduce a number of customer loyalty programs, such as VIP memberships, rewards program, coupons and referrals, to entice customers to return. 
  
Enhance our brand awareness. We plan to strengthen our reputation for high quality, healthy, and delicious hot pot cuisine. According to the characteristics of our location and customer segments, we will conduct advertising activities through various social media and restaurant-level promotional activities. 

Know what our customers want. We will closely monitor our social media, comments on crowd-sourced reviews websites like yelp.com and listen to customers feedbacks. We will also regularly conduct customer surveys and market studies to closely monitor customer tastes and preferences.


Financial Year Dec-2016
Revenue $706,330
Cost of Good Sold $239,713
Taxes Paid $94,862
Net Income $3,956
Total Assets $154,272
Cash & Cash Equivalents $25,127
Accounts Receivable $35,290
Total Liabilities $32,378
Short-term Debt $30,000
Long-term Debt $0

Dividend Policy
UniBoil maintained a prudent financial strategy with reliable liquidity on the one hand and a demanding financial discipline with respect to return on shareholders' equities on the other. With this, we may distribute cash dividends when financial condition allows.
May 2015
Incorporation of Uni-boil MP Inc.

Incorporation of Uni-boil MP Inc. in California.

July 2015
Grand opening of Uni-Boil Monterey Park

Uni-Boil opened its Chinese hot pot restaurant in Monterey Park, Los Angeles.

January 2016
Flowering tea on menu

We are proud to serve flowering tea on the menu along with an array of hot pots!

February 2016
Red packets to celebrate Year of Monkey!

Year of Monkey

February 2016
Launch of secret menu item - tortilla!

Here comes our secret menu item - tortilla! It tastes utterly delicious with any of our soup base!

February 2016
Help the needy in Taiwan earthquake

In order to help the needy in Taiwan, we will donate $1 for every pot we sell.

February 2016
Sweetheart Macarons on Valentine's Day!

How about spending your Valentine's Day with us tomorrow? We offer macarons to surprise your loved one!

September 2016
Launch of Milk Tea with Boba

We just released a new drink - Hong Kong Style Milk Tea with Boba!

Risk Factors

RISKS RELATING TO OUR BUSINESS

We may not be able to maintain and increase the sales and profitability of our restaurant.

Our restaurant's sales is a critical factor affecting our revenue and profit. It will also affect our sales growth. Our ability to increase our restaurant sales depends in part on our ability to successfully implement our initiatives to increase customer traffic and seat turnover rate, such as extending operating hours, driving customer traffic in non-peak hours and offering value-added services, maintaining a strong brand image in the existing market. We do not guarantee that we will be able to achieve our targeted sales growth and profitability for our restaurant or that existing restaurant sales would not decrease. Sales and profits growth may be materially and adversely affected if any of these were to happen.

If we cannot secure renewal of existing lease agreement on commercially reasonable terms, our business, results of operations and ability to implement our growth strategy will be materially and adversely affected.

We compete with other retailers and restaurants for locations in the competitive markets for retail premises. Based on their size advantage and/or their greater financial resources, some of our competitors may have the ability to negotiate more favorable lease terms than we can and some landlords and developers may offer priority or grant exclusivity to some of our competitors for desirable locations. We cannot assure you that we will be able to renew existing lease agreement on commercially reasonable terms, if at all.

Our current restaurant location may become unattractive, while attractive new locations may not be available for a commercially reasonable price.

Our current restaurant location may no longer be attractive as economic or demographic patterns change. In addition, demographics surrounding of our current restaurant location may deteriorate. If this happens, we may need to close or relocate our restaurant. However, we cannot assure you that we will be able to identify and secure suitable locations and at commercially reasonable prices, which may have a material adverse effect on our results of operation.

Our business is affected by changes in consumer taste and discretionary spending, and we may not be able to update our menus, develop new products and innovate new dishes in a timely manner that are responsive to such changes.

The restaurant industry is affected by consumer taste and preference. Our success relies, in part, upon our ability to update our menus, develop new products and innovate new dishes successfully, which in turn depends on our ability to anticipate the consumer preferences, including the dietary habit of consumers, and to market our products in ways that would appeal to their preferences. Although we constantly update our menus and innovate new dishes to adapt to changes in dining trends, shifts in consumer taste and nutritional trends in the United States. Failure to do so may adversely affect our results of operation and financial performance.

Our historical financial and operating results are not indicative of future performance.

Our revenue, operating expenses and results of operations may vary from period to period and from year to year in response to a variety of factors beyond our control, including general business and economic conditions, employment rates, inflation and interest rates, and consumer discretionary income, retail spending, and confidence and therefore our historical results may not be indicative of our future performance.
 

Our business depends significantly on the market recognition of our brand.

Our business depends significantly on the market recognition of our brand name “Uni-Boil” or “煮道”  which is crucial for us to maintain our competitive advantage. Whether we can do so depends on our ability to:

  • develop new products and innovate new dishes;
  • maintain the uniqueness and deliciousness of our menu offerings;
  • provide our food and services at affordable prices;
  • Provide pleasant dining environments; and
  • respond to any change in the competitive restaurant industry in the United States.

However, our ability to maintain our brand recognition very often depends on a number of factors and some of which are beyond our control. Failure to maintain, protect, promote and enhance our brand could materially and adversely impact our business and results of operations. 

Our restaurant is susceptible to risks in relation to rental increases.

Rental expenses represent a significant portion of our total operating expenses and thus our profitability and financial performance may be adversely affected by any substantial increase in the rental expenses of our restaurant premises.

Shortages or interruptions in the availability and delivery of our food and other raw materials may have a material adverse effect on our business operations and financial performance.

If our suppliers do not deliver our food and other raw materials in a timely manner, we may experience supply shortages or interruptions, which could have a material adverse effect on our business operations and financial performance. In addition, our suppliers may increase the prices of  our food and other raw materials, which may lead to a shrinking of our operating margin and therefore our financial performance if we cannot increase the prices of our dishes. Moreover, the ability to source quality food ingredients from reliable sources that meet our food safety and quality specifications at competitive prices is crucial to our ability to maintain consistent quality and our menu offerings.

Any failure to maintain effective quality control systems for our restaurant could have a material adverse effect on our reputation, results of operations and financial performance.

The quality and safety of the food we serve is critical to our success. Maintaining consistent food quality and safety of food depends significantly on the effectiveness of our quality control systems, which in turn depends on a number of factors, including the design of our  quality control systems and our ability to ensure that our employees adhere to those quality control policies and guidelines. Any significant failure or deterioration of our quality control systems could have a material adverse effect on our reputation, results of operations and financial performance.

Any failure or perceived failure to deal with customer complaints or adverse publicity involving our food or services could materially and adversely impact our business and results of operations.

Negative publicity or news reports or allegations in printed and online media, whether accurate or not, regarding our restaurant, food quality and safety standard can adversely affect our business. Negative customer perception of our business may potentially be induced by reports on public health concerns, negative media attention concerning our competitors or catering services providers across the food industry supply chain. Any such negative publicity could materially harm our business, brands and results of operations.

Any significant liability claims, food contamination complaints from our customers or reports of incidents of food tampering could adversely affect our reputation, business and operations.

We face an inherent risk of food contamination and liability claims. Our food quality depends partly on the quality of the food ingredients and raw materials provided by our suppliers and we may not be able to detect all defects in our supplies. In addition, due to the nature of hot pot, we serve raw food, which creates a greater chance of food contamination.

We may be unable to receive compensation from suppliers for contaminated ingredients used in our dishes and indemnity provisions in our supply contracts may be insufficient.

In the event that we become subject to food safety claims caused by contaminated or otherwise defective ingredients or raw materials from our suppliers, we can attempt to seek compensation from the relevant suppliers. However, indemnities provided by suppliers may be limited and the claims against suppliers may be subject to certain conditions precedent which may not be satisfied. Further, our supply contracts usually do not have provisions to cover lost profits and indirect or consequential losses. If no claim can be asserted against a supplier, or amounts that we claim cannot be recovered from the supplier, to the extent that our insurance coverage is insufficient, we may be required to bear such losses and compensation at our own costs. This could have a material adverse effect on our business, financial condition and results of operations.

Events that disrupt the operations of any of our restaurant, such as fires, floods, earthquakes or other natural or man-made disasters, may materially and adversely affect our business operations.

Our operations are vulnerable to interruption by fires, floods, hurricanes, power failures and shortages, hardware and software failures, computer viruses, terrorist attacks and other events beyond our control. Our business is also dependent on prompt delivery and transportation of our food ingredients and raw materials. Certain events, such as adverse weather conditions, natural disasters, severe traffic accidents and delays and labor strikes, could also lead to delayed or lost deliveries of food supplies to our restaurant which may result in the loss of potential business. Perishable food ingredients may also deteriorate due to delivery delays, malfunctioning of refrigeration facilities or poor handling during transportation by our suppliers or our logistics partners. In addition, fires, floods, earthquakes and terrorist attacks may lead to evacuations and other disruptions in our operations, which may also prevent us from providing quality food and services to customers. Any such event could materially and adversely affect our business operations and results of operations.

Increases in the cost of ingredients may lead to declines in our margins and operating results.

Any rise in the cost of the food ingredients may lead to declines in our margins and operating results. The cost of the food ingredients we use in our restaurant depends on a variety of factors and many of which are beyond our control.

We may not be able to adequately protect our intellectual property, which could harm the value of our brands and adversely affect our business and operation.

Our brand is essential to our success. However, we may face claims of infringement that could interfere with the use of our proprietary know-how, concepts, recipes or trade secrets. Defending against such claims may be costly and, if we are unsuccessful, we may be prohibited from continuing to use such proprietary information in the future or be forced to pay damages, royalties or other fees for using such proprietary information, any of which could negatively affect our sales, profitability and prospects.

Our success depends on the continuing efforts of our senior management team and other key personnel and our business may be harmed if we lose their services.

Our success depends upon the continuing services of our management team. We must continue to attract, retain and motivate a sufficient number of qualified personnel to maintain consistency in the quality and operation of our restaurant. In addition, competition for experienced management and operating personnel in the restaurant industry is intense, and the pool of qualified candidates is limited. We may not be able to retain the services of our key management and operating personnel or attract and retain high-quality personnel in the future.

Our business could be adversely affected by difficulties in employee recruiting and retention

Our ability to attract, motivate, and retain a sufficient number of qualified employees for our restaurant operations is a critical factor in our continued success. We cannot guarantee that we would be able to recruit or retain a sufficient number of qualified employees for our business. Any material increase in employee turnover rates in our restaurant and any failure to recruit skilled personnel and to retain key staff due to factors such as failure to keep up with market average employee salary levels may increase the difficulty to implement our growth strategy. Any increased labor costs due to factors like Competition, increased minimum wage requirements and employee benefits may potentially impact our operating costs. Any of the above would materially and adversely affect our business and results of operations.

We may need additional capital, and our ability to obtain additional capital is subject to uncertainties.

We believe that our current cash and cash equivalents, anticipated cash flow from operations and the proceeds from this offering will be sufficient to meet our anticipated cash needs, including our cash needs for working capital and capital expenditures, for at least the next 12 months. We may, however, require additional cash resources to finance our continued growth or other future developments, including any investments we may decide to pursue. The amount and timing of such additional financing needs will vary depending on investments in new facilities, decorations and the amount of cash flow from our operations. If our resources are insufficient to satisfy our cash requirements, we may seek additional financing by selling additional equity or debt securities or obtaining a credit facility.

RISKS RELATING TO OUR INDUSTRY

Macro-economic factors have had and may continue to have a material adverse effect upon our business, financial condition and results of operations.

The restaurant industry is affected by macroeconomic factors, including changes in international, national, regional and local economic conditions, employment levels and consumer spending patterns. In particular, our restaurant is located in the United States and accordingly, our results of operations are closely affected by the macro-economic conditions in the United States. Any deterioration of the U.S. economy, decrease in disposable consumer income, fear of a recession and decreases in consumer confidence may lead to a reduction of customer traffic and average spending per customer at our restaurant, which could materially and adversely affect our financial condition and results of operations.

Intense competition in the restaurant industry could prevent us from increasing or sustaining our revenue and profitability.

Restaurants in the California is highly competitive, fragmented and subject to rapid change. If we cannot successfully compete in the marketplace, our business, financial condition and operating results will be adversely affected. Since our business is highly competitive, various competitive factors may reduce our revenues and profit margins. The number, size and strength of our competitors also vary widely. We compete with a number of other hot pot restaurants in the Los Angeles as well as other types of full-service restaurants, eating outlets, including fast food restaurants, cafes and bars. Our competitors include both locally-owned restaurants and other restaurants that are members of regional or national chains.

We face significant competition at our location from a variety of restaurants in various market segments, including locally-owned restaurants and regional and international chains. There are a number of well-established competitors with substantially greater financial, marketing, personnel and other resources than ours, and many of our competitors are well established in the markets where our restaurant is located. Our competitors may also develop new restaurants that operate with similar concepts and target our customers resulting in increased competition.

RISKS RELATED TO THE OFFERING

 

We determined the price of the shares arbitrarily.  

The offering price of the shares of common stock has been determined by management, and bears no relationship to our assets, book value, potential earnings, net worth or any other recognized criteria of value.  We cannot assure that price of the shares is the fair market value of the shares or that investors will earn any profit on them.

 

We cannot assure that we will pay dividends.  

We do not currently anticipate declaring and paying dividends to our shareholders in the near future.   It is our current intention to apply net earnings, if any, in the foreseeable future to increasing its capital base and marketing.  Prospective investors seeking or needing dividend income or liquidity should therefore not purchase shares of our common stock.  We cannot assure that we will ever have sufficient earnings to declare and pay dividends to the holders of our common stock, and in any event, a decision to declare and pay dividends is at the sole discretion of our board of directors.

 

You can’t easily resell the securities.

There are restrictions on how you can resell your securities. More importantly, there is no market for these securities, and there might never be one. It’s unlikely that the company will ever go public or get acquired by a bigger company. That means the money you paid for these securities could be tied up for a long time.

 

Our failure to maintain effective internal controls over financial reporting could have an adverse impact on us. 

We are required to establish and maintain appropriate internal controls over financial reporting.  Failure to establish those controls, or any failure of those controls once established, could adversely impact our public disclosures regarding our business, financial condition or results of operations.   In addition, management’s assessment of internal controls over financial reporting may identify weaknesses and conditions that need to be addressed in our internal controls over financial reporting or other matters that may raise concerns for investors. Any actual or perceived weaknesses and conditions that need to be addressed in our internal control over financial reporting, disclosure of management’s assessment of our internal controls over financial reporting or disclosure of our public accounting firm’s attestation to or report on management’s assessment of our internal controls over financial reporting may have an adverse impact on the price of our common stock.



Important:

The securities offered by the issuer here are private placements. You should read the followings before investing in these securities:

Investor Alert: Advertising for Unregistered Securities Offerings (by SEC)

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Informed Investor Advisory: Private Placement Offerings (by NASAA)

More Questions & Answsers (
)
Note:

The information provided is a summary only. Please review the full offering documents (Form C) for a full description of the company and offering.

You can cancel an investment commitment until 48 hours prior to the offering deadline.

$2,500


5% of target $50,000

8 investors



to go
Funding Target $50,000
Maximum Target $107,000
Pre-money Valuation $1,000,000
Equity Offered 4.76% - 9.67%
Securities Type Common Stock
Regulation Regulation CF
Closing Date 31 Jan 2018
Share Price $10.00
Shares Offered

5,000 - 10,700
Shares Issued After Offering

105,000 - 110,700

Corporate Profile:
Company Name
Uni-boil MP Inc.
Jurisdiction of Incorporation
California
Date of Incorporation
8 May 2015
Telephone
+1 626-782-7189
Address
500 N Atlantic Blvd #127
Monterey Park
California 91754
USA
URL
Industry
Food & Beverage
No. of Employees
20
Funding Purpose:

The funds will be used for opening UNIBOIL's second restaurant in Los Angeles. The detailed use of proceeds is described in our Form C.

Major shareholders:



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