Style Manual 2draft_082819

2019MANUALFRANCHISE STYLE



Franchise Manual Agreement 0.1

Introduction

This Franchise Style Manual (“Brand Standards”) has been developed This Manual is the property of the Brand and is provided to Owner Introduction
to provide the Owner (as defined below) of the Restauraunt with the for use and reference during the term of its Agreement with the
required minimum standards, procedures, rules, regulations, policies, Brand. Additions and modifications to this Manual will be posted Ceviches by Divino Franchise Style Manual | Date
and techniques (the “Brand”) of the Ceviches by Divino (“Brand”) full at a website of which the Brand will provide Owner notice, or will
service system (the “System”). To achieve and maintain high standards be sent to Owner, and Owner must comply with these additions
of quality and service and associated goodwill for the System, it is and modifications to the same extent as if set forth in this Manual
essential that Owner strictly adhere to all elements of the System, at this time. For the avoidance of any doubt, any such additions or
including, without limitation, the Manual and the Owner’s Agreement. modifications set forth at such a website are incorporated herein by
Notwithstanding anything in this Manual to the contrary, the policies reference.
contained in the Resources to this Manual are not required to be
adopted by a franchised Restaurant as long as the Restaurant adopts Owner must maintain the confidentiality of the Manual. Upon
a policy covering the subject matter in the attachment that meets all termination of its Agreement, Owner must return this Manual and
legal requirements. all other confidential material owned, created, or used by the Brand
without retaining any photocopies. At or about the time Owner
All references in this Manual to “Owner” refer to the Owner operating executes the Agreement, the Brand will place Owner in a Region set
under a License Agreement or Franchise Agreement (which may forth below.
be the owner of the Restaurant) or the owner under a Management
Agreement, as applicable, with the Brand (the “Agreement”). The Region that Owner is placed in is within the sole and absolute
discretion of the Brand and may be modified from time to time. Owner
All references in this Manual to the “Restaurant” refer to the must comply with all Brand Standards applicable to that Region, which
Restaurant that has been provided with this Manual. At times this includes those Brand Standards that are not limited by Region. For
Manual imposes obligations on the Restaurant that are essential to the avoidance of any doubt, if the applicability of a Brand Standard
the System. Owner is responsible for ensuring the Restauraunt’s or a section of a Brand Standard is limited to a specific Region and the
compliance with those obligations. All references in this Manual to the Owner has not been placed in that Region, then the Brand Standard or
“Brand” refer to the Ceviche by Divino Corporation. section, as the case may be, is not applicable to the Owner. Conversely,
if the Owner has been placed in that Region, the Owner must comply
This Manual is subject to change, amendment, or supplement from with the Brand Standard or section. For the avoidance of doubt,
time to time by the Brand. The Brand has the sole and absolute wherever it is stated in this Brand Standards Manual that certain
discretion to grant exceptions to these Standards as it deems requirements/specifications would apply where the Restaurant has or
appropriate. decides/elects to have certain elements, whether the Restaurant has
or will have such elements is to be determined in the sole discretion of
These Standards are designed to protect the System and the Ceviches by Divino.
trademarks and service marks associated with the System, and not to
control the day-to-day operation of the Restaurant. Owner at all times The information contained in the portable document format (PDF)
will remain responsible for the operation of the Restaurant, and all version of this Manual represents the brand standards as of the
activities occurring at the Restaurant. Owner must hire and train its effective date. Ceviches by Divino reserves the right, at our sole and
own employees. The Brand is not responsible for and does not direct or absolute discretion, to change modify, add or remove portions of these
control the conduct of any Restaurant employee. standards at any time. These brand standards should be used for
internal purposes only and may not be publicly distributed. This PDF
Owner must comply with and maintain the Standards at a level equal contains confidential information and any unauthorized disclosure,
to or greater than as set forth in this Manual. Violation of any of copying or distribution of this material is strictly prohibited.
these Brand Standards by Owner shall constitute default of Owner’s
Agreement and would allow the Brand to take all necessary action to
protect the integrity of the System.



REVISION LOG (RESERVED FOR FUTURE USE) Ceviches by Divino | 2019 Franchise Style Guide

Welcome. We are pleased that you have Table of Contents
chosen to join Ceviches by Divino as your
new business partner! We have created 0.00 FRANCHISE MANUAL AGREEMENT
this Franchise Style Manual to help you 0.01 REVISION LOG SUMMARY (RESERVED)
with this exciting new venture of yours.
CHAPTER 1 INTRODUCTION
The Franchise Style Manual establishes the 1.1 THE CEVICHES BY DIVINO STORY
rules and guides to maintain the consistent, 1.2 OUR MISSION & PROMISE
quality branding image of Ceviches by 1.3 APPLYING THE GUIDELINES
Divino. It lays the groundwork for future 1.4 APPROVAL CHECKLIST
design work for Ceviches by Divino
Restaurants so that all marketing maintains CHAPTER 2 DESIGN GUIDELINES
the same aesthetic. You will be notified 2.1 ARCHITECTURE
annually of any future updates to this 2.2-2.3 INTERIORS
Manual by the Franchise Corportation. 2.4 SIGNAGE
2.5 ARTWORK & ACCESSORIES
Enjoy! With love,
The Divino Family CHAPTER 3 BRANDING GUIDELINES
3.1 LOGO USAGE
3.2 PRINTING
3.3 DIGITAL BRANDING
3.4 COPYWRITING & TAGLINES
3.5 PHOTOGRAPHY - STORE & FOOD

CHAPTER 4 SUPPORT / CONTACT LISTS
4.1 CORPORATE CONTACT LIST
4.2 VENDOR CONTACT LIST

CHAPTER 5 APPENDIX
5.1 OPERATION MANUAL
5.2 STAFF SERVICE MANUAL
5.3 EQUIPMENT SPECIFICATIONS
5.4 RESTROOM FIXTURE SPECIFICATIONS
5.5 COOKING UTENSIL LIST
5.6 PRODUCT PURCHASING
5.7 DROPBOX LINK INDEX

ISSUE DATE:



1.0 introduction 1.0

1.1 THE CEVICHES BY DIVINO STORY INTRODUCTION
1.2 OUR MISSION, PROMISE, & SUPPORT
1.4 FRANCHISE APPROVAL CHECKLIST Ceviches by Divino Franchise Style Manual | Date

ISSUE DATE:

Ceviches by Divino 1.1

Introduction reunited, one as a kitchen professional who already Introduction
dreamed of having his own restaurant and the other with
Our Story the unbroken desire to form his own company, a new idea Ceviches by Divino Franchise Style Manual | Date
for a family business began to emerge. Divino Ceviche was
The Encalada brothers, Christian and Frank, both born born.
in Perú, have been pretty clear about their passions since
they were really young and they knew what they wanted In 2011, the Encalada brothers ventured to open the doors
to pursue for the rest of their lives. The elder, Christian, of their first of two Peruvian restaurants in the city of
dreamt of a career in soccer; while Frank had the Miami, with the aim of making Peruvian cuisine known to
ambitious dream of running his own business. Even while all who live in this important city of the United States. “I
they had different visions, they shared the same goal: they grew up in Doral and Miami Springs, I spent 10 years living
were eager to be successful. in Alabama and we saw it as a good opportunity to return to
the community,” recalls Frank.
Christian as is the case with most people, began to find
other interests and passions, besides soccer, as he grew; Both brothers agree that the key to starting and running a
and that’s when his dream took a detour. At the early age successful family business is in trust and teamwork.
of 14, he started cooking alongside his father, who was “From the beginning, Frank was in charge of the
known to create some really good food, according to his management of the restaurant and I was in charge of
children. But it wasn’t until he was 25 when he felt that the whole kitchen, each had his tasks, and trusted and
he had the potential to pursue a career in cooking and to respected the work of the other. That drove us to do things
dedicate his life to Peruvian and International Gastronomy well,” said Christian. In turn, he points to their employees
in Barranco (Lima, Perú), where he graduated years later. as a key factor in the success of Divino Ceviche.

“I remember that I used to live by myself and cook every day. “The most important thing in this business is your staff. It is
I used to watch every cooking show that I could, I really liked always said that in a restaurant the most important thing is the
to see new preparations and to learn”, stated Christian. customers; but if your staff does not feel well, they won’t work
well, they won’t cook well, they won’t serve well, and your
Frank Encalada, described by his brother as “a thinker, clients won’t be satisfied. Our mission is to make our workers
leader, innovator, creator of new ideas and the more feel like an important part of this company”, he said. Now
serious of the two”, continued with his idea of forming his they are operating two locations for Divino Ceviche a food
own business and prepared himself very well before taking truck and two other restaurants, Saltados and Ceviches by
up this challenge. In 2005 he took charge of administration Divino.
in the area of aircraft maintenance, and in 2010 obtained
his degree in Business Administration at Roswell Ceviches by Divino is a Gastropub with an industrial vibe
University (New Mexico). After completing his studies, he that focuses on high level Peruvian Cuisine Tapas and
considered the possibility of residing in the city of Miami. a wide variety of the most popular beers- both fresh on
tap and bottled. The idea of our menu is to highlight the
Their paths joined and a new business idea was born. unique flavors in our cuisine and allow these craft beers
to complement them. Selections of dishes include: Tapas,
Later, after completing his studies in Peru, Christian Peruvian Rolls and Pokes, and Ceviche’s.
decided to join his parents and brothers in Miami, where
they had lived for several years. Once the brothers were

Our mission, our promise... 1.2

Introduction We Promise... Discipline and innovation will lead us to victory, Introduction
- to serve our Customers. We give our customers an unforgettable to have a clean and winning image, but also with
Our Mission experience with high quality food, beverages and service. nobility to always have dignity of who we are Ceviches by Divino Franchise Style Manual | Date
Ceviches by Divino seeks to enrich our customers, employees and Expand our Business Profitably. We must steward the financial
owners’ lives. We achieve this goal serving high quality food and resources of our investors wisely. We strive to return the highest
beverages, offering a safe, dynamic and educational work environment profit possible under the guidelines of our objectives. This is
and threating our staff as family, so they can serve our customers with achieved through constant innovation and improvement, creative
an excellent service and give the most unforgettable experience. We marketing, reducing costs, listening to our customers and fulfilling our
strive to provide the tools and environment necessary to bring both commitments.
personal and professional development to each of our employees. Each customer is our most important customer. We understand the
We view the growth and development of our employees not merely needs of each customer and tailor our service to meet their individual
as a means for increasing profits, but as an end in itself. Our staff and needs. We treat our customers like family, addressing them by first
customers are our most valuable resource and Ceviches by Divino names when they call and greeting them with a smile. We ensure
knows, that, success comes through them. complete satisfaction and often go above and beyond the call of duty.

Our Core Values We help customers take enjoy an easy and relaxing restaurant
experience. Thanks to the services we provide, customers know they
Discipline have that much less to worry about. We stand behind our work
We are experts at what we do. We have the tools and the training to
We respect the time of all, because we consider that the time is very deliver on the promises we make. We start each job with the desire to
valuable. We focus on doing the most efficient work for everyone’s do it right thefirst time. If we fall short, we work equally hard to make
wellbeing. We comply with the rules of the company such as the it right. We always look for ways to improve our performance.
famous check lists (work procedures).
- to take care of our Employees.
Innovation We provide a safe and rewarding work environment. Safety is our
priority. We provide training and equipment to protect the health
It is a constant work of strategies, culture and leadership with which and well-being of both our employees and our clients. We equip our
we seek to build from our weaknesses. We seek to solve the problems employees with knowledge, tools and technologies to maximize
at the moment using emotional intelligence; Breathethink-act. We competence and productivity. We open channels of communication
remain in an unstable state to keep changing and improving. Very that encourage creativity and innovation. We instill and promote
important to always be open to change. Our goal is to lead the market. leadership, principles, and personal growth. We strive to provide
our employees with a career. We take pride in our work. We are
Victory emotionally intelligent leaders who view our employees as members
of a team rather than a means to an end. We provide opportunities for
Every day we focus on building small victories, with the commitment advancement and reward excellence. We abide by our core objectives
to be better than yesterday. We keep the passion alive with instilling sound moral, ethical, and business principles. We help people
perseverance and overcoming. reach their goals. We get to know each of our employees on a personal
level, understanding their hopes, dreams, and aspirations. We use a
Image coaching style of leadership coupled with constructive feedback to help
our employees develop. We challenge and encourage each other.
We focus on taking care of our image as a brand or person. To do this We provide equality in the workplace, steering clear of favoritism or
we will build a clean, cheerful, winning image, always with an honest bias.
smile.

Nobility

Very important to respect, appreciate, be thankful, not abuse authority
and never lose humility.

Own dignity

We are proud to have a team with winning spirit, cheerful, with a
vocation of hospitality always looking to be the number one.

Process and Support and choice of vendors for all supplies, product selection and 1.3 Introduction
adjustments to local market, Kitchen-House Work Flow design, menu
Introduction item selection based on our “Master Menu”, “print-ready” Menu design Next Steps Ceviches by Divino Franchise Style Manual | Date
and artwork, all internal printed materials such as purchase and sales Make sure you have signed the Ceviches by Divino Franchise
Working Together is our way order forms, menus and marketing start up material. Agreement and have a secured a store location. The next steps steps to
Our dedicated team will assist the Franchisee with a Coaching opening your store are:
System at every stage of Franchise set up. This starts by selecting • Pre-Opening Training
and evaluating the right site to the planning, building, recruitment, An experienced Operations & Training Manager will perform an 1. Skim through this Style Manual and comfortable with it’s contents.
legalities, training, purchasing of equipment and running of the Operations Manual Training for Franchisees and Managers. The
operation. Operations Manual contains all information the Franchisee requires 2. Setup a conference call between you and us, during which we will
to operate the business and focused training will ensure correct answer in as much detail as possible all of your questions and inquires.
Set-Up Support in the pre-open and start-up stages is included in the implementation.
Initial Investment. Research & Development / Real Estate 3. Meet with the Architectand Design team. The Architect completes
Our team works directly with the Franchisee, offering valuable real • Post-Open Training Maintenance and Support. plans and finalizes drawings required by local authorities for
estate experience in locating the optimal site and negotiating the lease “On-site” intensive training will be administered to Managers and permitting and certification.
contract. These are essential factors that will determine the success of Staff from the very first day of operations, through the first operating
the business and ensure the best return on capital. month. This guarantees Ceviches by Divino quality standards be 4. Obtain permit to start construction of your Ceviches by Divino
employed in each of the daily restaurant activities franchise.
Architectural and Construction through to customer relations. The initial months of operation are
Our Architectural team, Dyman and Feinberg Architecture (DAFA), crucial for the success of the business and the Franchisee will be 5. Finalize construction and request your certificate of Occupancy
works in close contact with the Franchisee, applying our long time provided with all necessary support. The period of “on-site” training from local authorities.
experience in building restaurants to minimize costs, resolve recurring will vary depending on the specific needs that may arise from a
problems in construction plans and with “local government permits” country’s culinary culture, staff and management learning curve, 6. Our training team will arrive 2 weeks before the scheduled opening
and generally streamline the process. Construction time management specific customer profile or the manner of approach to our business date to start your pre-opening training session and to help with the
is key in the operation start up process. concept. hiring process.

Marketing & Public Relations • Post-Open Quality Control and Support 7. Receive your Certificate of Occupancy.
Our very own Creative and Communication Agency develops all ad After the initial training period, our Operations and Training Team
campaigns and marketing materials used both worldwide and locally. will perform on-site quality control audits. Any problems that may 8. Complete your 2 weeks pre-opening training.
Ceviches by Divino launches new and trendy campaigns throughout arise will be corrected in real-time guaranteeing Ceviches by Divino
the year, as its principal form of communication, to bolster product and service quality and consistency. Compliance to these 9. Open your new Ceviches by Divino franchise to the public.
brand awareness. In the start up phase promotional, advertising and standards is our top priority and will be strictly enforced. Quality
marketing material will be created by our agency and provided by control audits and ongoing training support specifics are determined
us. After start up we suggest some marketing materials be produced by contract.
locally.

Stores benefit from a variety of marketing, PR and advertising
campaigns provided by us. Our “Dropbox link” is made available to the
Franchisee with items to choose, such as Uniform Layouts, Worldwide
Special Dates, Business Cards, Brand Paper Napkins, etc. and entire
marketing campaigns.

We support with marketing and assist in operational and daily matters
to optimize service and maximize profits. The following will be
provided:

• Pre-Opening Operations
This Manual will guide the Franchisee through the process of
purchasing equipment and utensils, production and purchasing of
furniture and fixtures based on our models, selection

Franchise Approval Checklist

Introduction

Introduction 1.4

Ceviches by Divino Franchise Style Manual | Date



2.0

2.0 Design Guidelines Design Guidelines

Ceviches by Devino provides architectural 2.1 ARCHITECTURE 2.2/2.3 INTERIOR DESIGN STYLE GUIDELINES 2.4 SIGNAGE GUIDELINES Ceviches by Divino Franchise Style Manual | Date
and design assistance to each franchisee 2.10 DESIGN & CONSTRUCTION SUMMARY 2.20 FINISH, FURNITURE & LIGHTING SCHEDULES 2.40 EXTERIOR ARCHITECTURAL SIGNAGE
through this Manual. As part of this 2.11 TYPICAL FLOOR PLAN PROTOTYPE 2.21 -26 FINISH SPECIFICATIONS 2.41 STOREFRONT WINDOW FILM
assistance we furnish prototypical plans 2.12 TYPICAL BACK OF HOUSE KITCHEN 2.27 FINISH FLOOR PLAN / FINISH WALL PLAN 2.42 GENERAL INTERIOR SIGNAGE
and product schedules. To assure the 2.13 TYPICAL CEVICHE BAR 2.28 REFLECTED CEILING PLAN 2.43 RESTROOM SIGNAGE
highest quality design and construction, 2.14 KITCHEN EQUIPMENT SCHEDULE 2.29 -31 INTERIOR ELEVATION PROTOTYPES
we recommendthat you use our approved 2.15 RESTROOM & FIXTURE SCHEDULE 2.32-39 MILLWORK DETAILS 2.5 ARTWORK & ACCESSORIES
architect and contractors. 2.50-53 PHOTOGRAPHY
2.54 SHELF PRODUCT DISPLAY
Our Architectural team works in close
contact with the Franchisee, applying
our long time experience in building
restaurants to minimize costs, resolve
recurring problems in construction plans
and with “local government permits”
and generally streamline the process.
Construction time management is key in
the operation start up process.

ISSUE DATE:

Design & Construction 2.10

Introduction Project Review and Approval Process Introduction

To ensure company standards are met, our architectural team will Architect Ceviches by Divino Franchise Style Manual | Date
exclusively design and prepare interior and exterior building and Keneth Dyman R.A.
equipment layout plans, according to each particular location and local DAFA (Dyman and Feinberg Architecture)
requirements. Construction costs and time will be minimized while 680 NE 64th Street, Suite PHA-7
guaranteeing the best results in terms of design. The architect (and Miami Florida, 33138
your General Contractor) will follow the design layout and guidelines, 646-331-5463
prepare Electrical & Mechanical drawings and submit complete plans email: [email protected]
to local authorities for permitting and certification.
Architect of Record outside of Florida
The total duration of architectural, building and construction processes Norm Paul, R.A.
will vary according to the promptness and accuracy of the information Licensed in: All 50 states, including District of
provided to our architectural team prior to beginning of the project Columbia and three (3) provinces in Canada
and before site visits. (British Columbia, Alberta & Ontario)

DESIGN, CONSTRUCTION AND RENOVATION 4. Contractors are required to give weekly updates on build out
The Design, Construction and Renovation Standards apply to the progress to (name)
following situations: 3. All Site layouts must be approved and signed off on by Ceviches by
Divino Corp before plans are submitted for permits.
1. The construction of a new Ceviches by Divino Restaurant; or the
conversion of an existing restaurant tenant space to a Ceviches by Ceviches by Divino Corp. reviews every set of architectural/
Divino restaurant, or a change of use (non-restaurant) space to a engineered drawings to ensure consistency of design standards are
Ceviches by Divino Restaurant being upheld across the brand. Any finishes or fixtures that deviate
from pre-approved plans or added after the fact, are to be considered
2. Change of ownership or renewal of a license agreement. non-approved items. Ceviches by Divino Corp. reserves the right to
require the removal of such items at any time at the sole cost of the
3. The owner is responsible for compliance with all applicable laws, owner(s).
codes and/or other governing building, zoning and design regulations.
In the event applicable local codes and regulations exceed the * It is required that Ceviches by Divino approve the floor plan prior
requirements contained herein, the local codes and regulations must to your architect moving forward with a full set of construction
be construed as minimum requirements. All discrepancies found documents.
between the Ceviches by Divino Standards and applicable local codes
must be brought to the attention of the Ceviches by Divino Franchise
and Architecture Team for resolution. The more stringent requirement
between these Brand Standards and the applicable code(s) must be
followed as a minimum standard.

Where designs deviate from applicable codes and regulations,
approval or acceptance by the authority having jurisdiction must be
documented and kept on file. The Ceviches by Divino Corporation is
not responsible for review of documents for compliance with local
codes. It is the responsibility of the owner to meet or exceed these local
regulations.

Submittals must be compiled by the licensed architectural firm and/or
licensed interior design firm.

Floor Plan Prototype 2.11

Architctural Style Guidelines KITCHEN DESIGN Guidelines
WOMEN’S
CEVICHE BAR Ceviches by Divino Franchise Style Manual | Date
ADA
PATRON RESTROOM KITCHEN
ENTRANCE
FIXED SEATING DINING MEN’S ADA
DRAWING NOT TO SCALE RESTROOM

OFFICE

Spacial concept DHoarodrwSacrhee?dule?

The overall programmatic design of the Ceviches by Divino One side of the restaurant affords fixed banquette seating
Space is similar to what is called a ‘railroad’ layout. There are while the middle and other side has non-fixed seating of
2 types of kitchens is the space. 2-top tables that can easily be put together to make 4 and
6-top tables. Tables are custom fabricated as per Franchise
The main kitchen with hood and small office area is in the guidelines. See more under materials and finishes. Quantities
rear of the restaurant, while the ‘Cevichera kitchen’ is located & layout vary to the specific spacial opportunity.
in the front of house space, behind a bar with patron seating.
If kitchen space is limited, the office may be reduced to a
small table out of the way of food traffic.

2 ADA Restrooms (1 womens and 1 mens restroom are
typically required and located in the rear.
* The amount of restooms and lavatories will ultimately
depend on the occupancy load of your establishment.

Enlarged Kitchen Equipment Plan [back of house kitchen] 2.12

Architctural Style Guidelines K-13
K-12
K-20 K-19 K-7 K-18 K-19 K-17 K-14 K-16 K-15
K-11
DRAWING NOT TO SCALE K-20 K-4 K-5 K-21 DESIGN Guidelines
K-10
Ceviches by Divino Franchise Style Manual | Date
K-19
BACK OF HOUSE KITCHEN EQUIPMENT LIST REMARKS K1a K-2 K1b K-3 K22 K-6 K-7 K-9a
ID # QTY EQUIPMENT alternative combined 6 burner provided K-8
K-1a 1 4 burner stove alternative combined 6 burner provided K-7
K-1b 1 2 burner stove
K-2 1 burner table - stainless steel * size designed as per mechanical reqts
K-3 1 fryer *sizes/qty varies per space limitations
K-4 1 wok/stockpot range *addt’l hand sinks in front of house
K-5 1 exhaust hood (above)
K-6 1 large freezer - double door or walk-in *sizes/qty varies per space limitations
K-7 3 dry storage pantry rack
K-8 1 sink - mop sink *see elevations for qtys/sizes
K-9a *1 sink - handwash *addt’l extinguishers in front of house
K-10 1 sink - 3 compartment Special K-type extinguisher at Hood
K-11 1 dishwash table - stainless steel *addt’l bins in front of house
K-12 1 dishwasher (leased optional)
K-13 1 dishwash table - stainless steel
K-14 * table - stainless steel
K-15 1 ricecooker
K-16 1 microwave
K-17 1 work table freezer
K-18 1 refrigerated prep table - back of house
K-19 * wall mounted shelf - stainless steel

K-20 *1 fire extinguisher

K-21 1 compartment glass rack (below)
K-22 *1 trash bin

*Equipment Specifications, including cooking utensils, model #s and sizes is provided in the Manual’s appendix.

‘Cevichera bar’ Equipment Plan [front of house kitchen] 2.13

Architctural Style Guidelines K-9b K-9a

K-28 K-14 K-20 K-9b DESIGN Guidelines

K-26 Ceviches by Divino Franchise Style Manual | Date

K-31
K-32

K-25

DRAWING NOT TO SCALE

K-30 K-29 K-23 K-27 K-31 K-24 K-22

FRONT OF HOUSE KITCHEN EQUIPMENT LIST REMARKS
ID # QTY EQUIPMENT *addt’l hand sink in back of house
*sizes/qty varies per space limitations
K-9a *1 sink - handwash *addt’l extinguisher in back of house
*addt’l bins in back of house
K-9b *2 sink - dump
*sizes/qty varies per space limitations
K-14 *1 table - stainless steel craft beer dispenser above optional
K-20 *1 fire extinguisher
K-22 *1 trash bin *qty varies
K-23 1 ice machine
K-24 1 refrigerated prep table - ‘cevichera’
K-25 *2 speed rack bottle holder
K-26 1 juice beverage dispenser
K-27 1 underbar refrigeration - beverage
K-28 1 coffee maker
K-29 1 underbar beverage refrigeration
K-30 1 drink blender
K-31 2 countertop kitchen scale
K-32 * POS

*Equipment Specifications, including cooking utensils, model #s and sizes is provided in the Manual’s
appendix.

Typical Schedules: Kitchen + Bar Equipment Product specification sheets provided at the end of this chapter. 2.14

Architctural Style Guidelines

ID # QTY EQUIPMENT MANUFACTURER MODEL # DIMENSIONS ELEC. PLUMB. REMARKS 2018 COST ID #
K-1a 1 4 burner electric stove NEMCO 6311-2-240 24” x 24 1/8” x 14 1/2” 240, 29.2 AMPS 180,000 btus K-1a
K-1b 1 2 burner electric stove NEMCO 6311-1-240 11 3/8” x 24 1/8” x 14 1/2” 240, 12.5 AMPS 95,000 btus K-1b DESIGN Guidelines
K-1ab alt 1 alternative gas burner: 6 burner combined AHP6-36 GAS K-1ab alt
K-2 1 burner table - stainless steel ALBAMASTER - 36" X 30" X 10" K-2 Ceviches by Divino Franchise Style Manual | Date
K-3 1 gas fryer with drain and dump cabinet custom to burner spec (FRANK TO CONFIRM) - GAS K-3
K-3 alt 1 electric fryer IMPERIAL SR14E 15 1/2” x 30 1/2” x 45 3/4”
K-4 1 wok/stockpot range DEAN WOK13-NAT 48-1/2”W x 20-1/2”L x 36”H GAS K-4
K-5 1 exhaust hood (above) CPG - W 17 1/8" X D 20 3/4" X H 34" K-5
custom -
MSF-49NM K-6
K-6 1 large freezer - double door or walk-in TURBO AIR L 54 3/8" X D 30 3/4" X H 78 1/4" 115/60/1, 3/4HP, 10.5
varies AMPS K-7
(FRANK TO CONFIRM) varies per store layout K-8
K-7 * dry storage - NSF stationary wire shelving unit REGENCY 7-PS-68 14" x 18" x 34" K-9a
K-8 PBHS-W-0909-P-SSLR 17 1/4" X 15 1/4" K-9a alt
K-9a 1 sink - mop sink GENERIC 600BSDS2312 (FRANK TO CONFIRM) 12" X 14 1/2" K-9b
K-9a alt 600S31014 12" X 23" X 33"H K-10
K-9b 2 sink - handwash ADVANCE TABCO varies 39" x 19 1/2" x 43 3/4" K-11
K-10 varies per store layout
K-11 2 sink - handwash- space saving JOHN BOOS ES-2000 K-12
25 1/4" X 25 3/4"
2 sink - dump with blender station REGENCY varies K-13
varies varies per store layout K-14
1 sink - 3 compartment REGENCY 37540 varies per store layout K-15
VIP839724013054LN W 16 1/8" X D 14" X H 13 3/16" K-16
1 dishwash table - stainless steel REGENCY TUC-48F W 17" X L 11 1/2" X H 10" K-17
TSSU-48-12M-B W 48.38" X D 30.16" X H 29.75" K-18
K-12 1 dishwasher (leased optional) ECOLAB 18 GAUGE W 48.38" D 34.16" H 40.38" 115/60/1, 12 AMPS Waterline: 3/4” K-19
ADV-550 size options vary or 1/2” (CS) K-20
WC-6L - K-20k
K-13 1 dishwash table - stainless steel REGENCY 25S534151 41 1/8" X 4 1/4" X 6" 120/60/1 K-21
K-14 * table - stainless steel custom 19 3/4"L x 19 3/4"W x 7 1/4"H 115/60/1 K-22
K-15 1 ricecooker PROCTOR SILEX IQ 200C 20” X 11” X 30” 115/60/1, 5 AMPS K-23
K-16 1 microwave HAMILTON BEACH TSSU-72-18 18 1/4" x 23 3/8" x 31 1/4" 115/60/1, 8.6 AMPS K-24
K-17 1 work table freezer TRUE qty & sizes vary per store L 72 3/8" X D 30 1/8" X H K-25
K-18 1 refrigerated prep table - back of house TRUE CS-3L-16 *42" X 4 1/8" X 6" qty and sizes vary per store layout K-26
K-19 * wall mounted shelf - stainless steel REGENCY TBB-24-48G-SD-HC-LD W 20 7/16" x D 17 11/16" x H 29" K-27
K-20 * fire extinguisher ADVANTAGE EP-2500 PLUS (FRANK TO CONFIRM) W 49 1/8” X D 24 1/2” X H 35 5/8” 115/60/1 1" COLD qty and sizes vary per store layout K-28
K-20k 1 fire extinguisher (K type at hood) BUCKEYE TBB-2-HC or 9 1/8" X 12" X 14" size options vary per store layout
K-21 1 compartment glass rack (below) CAMBRO TBB-3-HC W 58 7/8” X D 27 3/4” X H 37” or 115/60/1, 10.3 AMPS K-29
K-22 * trash bin SLIM JIM BB155 W 69 1/8” X D 27 3/4” X H 37”
K-23 1 ice machine SCDG13 7.25” x 7.25” x 15” 120/60/8.5A K-30
K-24 1 refrigerated prep table - ‘cevichera’ ITV 7.25" X 9.75" 115/60/1, 2.1 AMPS K-31
K-25 * speed rack bottle holder TRUE 115/60/1 K-32
K-26 1 juice beverage dispenser SAN JAMAR K-33
K-27 1 underbar refrigeration - beverage CRATHCO 115/60/1, 2.8 AMPS
K-28 1 coffee maker TRUE
LAVAZZA 115/60/1
115/60/1
K-29 1 underbar beverage refrigeration TRUE

K-30 1 drink blender WARING COMMERCIAL
K-31 2 countertop kitchen scale SAN JAMAR
K-32 * POS CAMALEON
K-33 1 craft beer dispenser
(FRANK TO CONFIRM)

A

ADA Restroom Elevations + Fixture Schedule DRAWINGNOTTOSCALE 2.15

Architctural Style Guidelines

R-3 R-10 R-1 R-5 R-6 R-2 R-8 R-10 R-3 R-5 R-6 R-7 R-4

3” 17"-19" no finish
19"reveals in
WD-1 WF-1 WF-1 WD-1 4'-0"restrooms
3” wide frame no finish no finish 3” wide frame
x 1” thick reveals in reveals in x 1” thick DESIGN GuidelinesWF-1
LAM-1 restrooms restrooms
Ceviches by Divino Franchise Style Manual | DateMT-4
A ENLARGED PLAN MT-4 MT-4 PROJECT:T-2

8'-0" 36" 8'-0"

6" 42" 12"

40" MAX. 36" MAX. 48" MAX. LAM-1 34" MAX.
34" MAX. 4'-0" 27" MIN. 40" MAX.
27" MIN. 9" MIN.
36" MAX.
48" MAX.
27" MIN.
9"
9" MIN.

48" MAX.
34" MAX.
17"-19" 40" MAX.

R-8 T-2 R-7 R-4 T-2 Elevation C

Not to scale

Elevation A Elevation B no finish

Not to scale Not to scale 04 REST0R3OORMESETLREOVOATMIOENLrreeEvsteraolVosminsATION
WF-1
02 RESIDT# R0EO1QUIPOMREMNTEESLTERVOAOTMMIAONUEFNACLTUERERVATMOIDOEL N# FINISH 03 RESREQTU0IRRE2MOENTORS MESETLREOVOAMTIOENLEVATION

R-1 Wall mounted Soap dispenser GOJO TXF AUTOMATIC GOJ2730 N/A Mount 48” A.F.F. max; see dwgs for ADA mount height

R-2 Hands-free dryer XLERATOR EXCEL XL-GR Graphite DOOR NOTE: MT-4
HARDWARE NOTE: T-2
R-3 Mirror BOBRICK B-293 1830 Stainless Steal Satin Finish Frame with stainless steel channel

R-4 Toilet paper dispenser - 2 roll BOBRICK B-2888 Stainless Steel Surface mounted; see dwgs for ADA mount height

R-5 ADA Grab bar - 36” BOBRICK B-6806.99 X 36 Brushed Stainless Steel 36”L x 1-1’2” dia. | 1-1/2” clearance to wall req’d.

R-6 ADA Grab bar- 42” BOBRICK B-6806.99 X42 Brushed Stainless Steel 42”L x 1-1’2” dia. | 1-1/2” clearance to wall req’d.
9"
48" MAX.R-7ADAWater closet36"ATBMD6E"RICAN STANDARD Champion 4 White
R-8 ADA Lavatory -
17"-19"
36" MAX.
4'-0"
48" MAX.

27" MIN.
9" MIN.

34" MAX.
40" MAX.
8'-0"

36" MAX.
Faucet handles and enclosure to be ADA compliant

R-9 Trash TBD

R-10 Faucet

NOTES: Elevation D
- All fixtures & accessories to meet all national, stat, local and ADA code requirements. Code requirements of fixtures supercede any fixtures listed above.
- Solid blocking ot stainless steel to be provided behind walls for all wall mounted fictures for secure anchoring. Locations to be verified as per Not to scale
manufacturers specifications and what is required by ADA.
- Use clear silicone caulk where caulking is needed.
- See Interior Design Guideline regarding finish schedule.

Interior Materials + Finishes + Furniture Schedules 2.20

Interior Style Guidelines

FLOORS Finish CEILINGS Finish FURNITURE Finish DESIGN Guidelines
Front of house floors Paint (FOH) 2-top table
Drawing Symbol Back of house floors Drawing Symbol Paint (BOH) Drawing Symbol 4-top table Ceviches by Divino Franchise Style Manual | Date
FF-1 PT-2 Acoustical Ceiling Tile F-1 *High Top Table
FF-2 *(optional) PT-3 F-2 Chair
ACT Finish F-3 Bar Stool
WALLS Torched Pine F-4 Table support
Finish MILLWORK Solid Maple with stain (banquette) F-5
Drawing Symbol Decorative stucco Mica or laminate (restroom F-6
WF-1 Corrugated Metal Panel (bar) Drawing Symbol vanity)
WF-2 Stainless Steel panels (kitchen) WD-1 Aluminum tubes (millwork) LIGHTING Finish
WF-3 subway Tile (kitchen) WD-2 Steel (misc hardware) Decorative custom Hanging
T-1 Tile (restrooms) Vinyl Upholstery (banquette) Drawing Symbol Pendant large
T-2 Raw metal LAM-1 Leather strap Wall Sconce
MT-1 3/8” alum egde trim transition (Banquette cushions) LT-1 (see detail on sheet 2.39) Ceiling Recessed - large
MT-4 (restrooms) MT-2 Ceiling recessed - small
Fiberglass Reinforced Plastic - MT-3 LT-2 Recessed can at Ceiling tile
FRP black (bar) UP-1 LT-3 Layin Ceiling Tile lamp
PT-1 Paint (FOH soffits) LT-4 Light at Exhaust Hood
UP-2 LT-5
LT-6
LT-7

BASEBOARDS Finish SIGNAGE Finish
Tile (kitchen) Exterior Sign - Main
Drawing Symbol Raw metal (bar) Drawing Symbol Exterior - film on glass
B-1 (same as FF-2) (FOH areas) SG-1 Interior Wall mounted
B-2 (same as MT-1) Office SG-2 Restroom
B-3 (same as T-2) SG-3
B-4 SG-4

Interior Materials + Finishes + Furniture Schedules 2.21

Interior Style Guidelines

DESIGN Guidelines

Ceviches by Divino Franchise Style Manual | Date

FRONT OF HOUSE FF-1 BACK OF HOUSE FF-2, B-1 STUCCO WALLS WF-1 CORRUGATED METAL WF-2
FLOORS FLOORS PANEL (sim to roof
Description Decorative Stucco panels) Distressed Corrugated Metal
Description Concrete Description Quarry Tile Location Throughout Cladding - treated
Manufacturer custom Description Bar walls - Patron sides
Location Front of house & office Location Kitchen & back of bar floors Model # custom Location
(Restroom floors, optional) Color concrete gray Manufacturer galvanized, industrial mill finish
Finish Coating Model # sand off galvanized , add vinegar
Manufacturer custom Manufacturer Daltile 1/4” linear reveals every 8” color to encourage patina
Size Finish Coating 1” x 8’ panels, cut to bar height
Model # custom Model # 0Q85 Size

Color stained grey cement Color gray

Finish Coating clear coat Finish Coating

Size Size 6x6 tile, 6” baseboard

Original Fabricator Contact Cesar Original Fabricator Contact
305 305-4807
Original Fabricator Contact Cesar
Fabrication notes Fabrication notes optional tile 305 305-4807 Original Fabricator Contact Deyner Parkland Interiors

*Remarks * slip resistant *Remarks * slip resistant Fabrication notes 1/4” linear reveals every 8”

*Remarks align horizontal reverals as per Fabrication notes See drawing mounting detail
drawing elevations *Remarks CBD Corp to provide sample for
reference

Interior Materials + FiniFsRhAYeWshite+ Furniture SchFeRAdY uSanldes FRAY Pearl 2.22
235/8”x235/8” - 60x60 cm - Rectified 235/8”x235/8” - 60x60 cm - Rectified 235/8”x235/8” - 60x60 cm - Rectified

Interior Style Guidelines

DESIGN Guidelines

Ceviches by Divino Franchise Style Manual | Date

FRAY Gray FRAY Smoke
235/8”x235/8” - 60x60 cm- RecT-t1ified 2T3IL5E/8”x235/8” - 60x60 cm- RectifiTe-d2
WF-3 TILE MT-1, B-2
STAINLESS STEEL RAW METAL
Stainless Steel wall panels
Description Wall at kitchen hood equipment Description Subway tile Description Tile
Location
Manufacturer Home Depot or similar Location BOH Kitchen walls Location Restroom walls Location Bar edges & bar baseboard
Model #
Color Manufacturer Manufacturer Atlas Concorde Manufacturer
Finish Coating
Size Model # Model # Fray Model #
Sales Contact
Fabrication notes Color White Color Smoke- Matte Color Raw metal
*Code
Finish Coating Finish Coating Finish Coating Clear coat to avoid rust on bar
edges only

SizeFRAY White 3x6 FSRizeAY Sand 11-3/4” x 23-5/8” rectified FRAY Pearl 1/8” x 6” high (baseboard)
113/4”Sixze235/8” - 30x60 cm 1/8” x 1-1/2” high (bar edges)
Sales1C1o3n/4ta”cxt 235/8” - 30xH6o0mcemDepot or similar 1S1a3le/4s”cxon2t3ac5t/8” - 30x60 cDmesign Works; Pete Valdez

305.218.7312 Original Fabricator Contact bar fabricator

Fabrication notes Fabrication notes

*Code Fabrication notes

*Remarks grout color: *Remarks raw, not black

FRAY Gray FRAY Smoke
113/4”x235/8” - 30x60 cm 113/4”x235/8” - 30x60 cm

code: PT-01 2.23
issue date: June 2019

revision:

Interior Materials + Finishes + Furniture Schedules

ort Myers / Interior Specification Book / Paint Finishes.

Interior Style Guidelines

t, Ceiling Paint DESIGN Guidelines
ns
Ceviches by Divino Franchise Style Manual | Date
Slate PM-8, Flat Finish

ns

min Moore ALUM. EDGE TRIM MT-4 WALL PAINT PT-1 CEILING PAINT PT-2 CEILING PAINT PT-3

Description Aluminum Edge Trim Description Paint Description Paint Description Paint

njamin MooLorceation Restroom wall tile transition Location Back of House, office Location FOH areas Location BOH areas
Schluter
Manufacturer Manufacturer Benjamin Moore Manufacturer Benjamin Moore Manufacturer Benjamin Moore

0 Model # Jolly Model # Model # PM-8 Model #
A100AGRB

Color brushed graphite anodized Color White Color Charcoal Slate Color White
brushed graphite anodized
moore.comFinish Coating Finish Coating Eggshell Finish Coating Flat finish Finish Coating

Size 3/8” Size Size Size

oore & Co. 10Sa1lesPCaonrtaacgt on Drive HMomoenDetpvoat le, NJ 07645 Original Fabricator Contact Original Fabricator Contact Original Fabricator Contact

Fabrication notes Fabrication notes Fabrication notes Fabrication notes

*Code *Code *Code *Code

Interior Materials + Finishes + Furniture Schedules 2.24

Interior Style Guidelines

DESIGN Guidelines

Ceviches by Divino Franchise Style Manual | Date

ACOUSTICAL CEILING ACT PINE WOOD WD-1 HARDWOOD WD-2 LAMINATE LAM-1
TILE (also furniture F1, F2, F3)

Description Acoustical Ceiling Tile Description Treated Pine Description Solid Brown Maple Description Mica Laminate

Location Back of house ceilings, restrooms Location Table tops, countertops, millwork, Location Fixed Banquete Location Restroom vanity
etc..
Manufacturer
Manufacturer Armstrong Manufacturer custom
Manufacturer
Model #
Model # Model # custom
Model #
Color Stain: Driftwood
Color Paint (PT-2) Color black
Color/Treatment Burned
Finish Coating
Finish Coating Finish Coating
Finish Coating
Size
Size 24 x 48 Size
Size
Deyner
Original Fabricator Contact Deyner Original Fabricator Contact Parkland Group Interiors Original Fabricator Contact
Parkland Group Interiors
Fabrication notes Original Fabricator Contact Prefinished plywood birch with
laminate
Fabrication notes Fabrication notes

*Code Fabrication notes Use torch to burn all exposed *Code
sides, use clear coat at counter-
tops and tables Remarks

*Remarks Franchise Corp to provide sample

Interior Materials + Finishes + Furniture Schedules 2.25

Interior Style Guidelines

DESIGN Guidelines

Ceviches by Divino Franchise Style Manual | Date

ALUMINUM TUBES MT-2 RAW STEEL MT-3 VINYL UP-1 LEATHER STRAPS UP-2

Description Aluminum tubes Description Raw Steel Description Hight Performance Vinyl Description distressed leather belts
Upholstery
Location Banquette lumbar pillow straps
Location millwork & lightin Location hardware
Location Banquette Seating
Manufacturer Keystone fabrics
Manufacturer custom Manufacturer custom
Manufacturer Keystone fabrics
Model #
Model # Model # custom
Model # SGL-001
Color Saddle
Color Color
Color Glaze Amber
Finish Coating
Finish Coating Finish Coating
Finish Coating
Size 2” x
Size 1” Size as per drawing elevations
Size
Parklane Group Custom Restau-
Original Fabricator Contact Original Fabricator Contact C&R metals Parklane Group Custom Restau- rant Furniture
305-634-2111 rant Furniture Dayner
Dayner Original Fabricator Contact Phone: 305 636-1962
Fabrication notes Phone: 305 636-1962
Fabrication notes See drawing detail Original Fabricator Contact

*Remarks no black metal or black hardware *Remarks no black metal or black hardware Fabrication notes
to be used througout space to be used througout space

Fabrication notes *Code Class A fabric
*Code
Class A fabric

code: F-01 code: F-02 code: LT-02
issue date: June 2019 issue date: June 2019 issue date: June 2019

Interior Materials + Finishes + Furrenvisiiotnu: re Schedules revision: revision:

no Fort MyeInrtseri/oIrnSttyeleriGouridSeClpieneevscicifihceastBioynDBivoinook F/ MoritlwMoyrekrs&/CInutsetorimor FSuprenciitfiuCcreae.tviiochneBsoBoykD/iMvinilowFoorkrt&MCyuerssto/mIntFeurironritSupreec. ification Book / Lighting. 2.26

r Stool Product Name: Table Base Product Name: Sconce DESIGN Guidelines

Bar Stool Description: Metal Table Base Description: Antique Industrial Swing Arm Sconce Ceviches by Divino Franchise Style Manual | Date

High Top Tables Location/Use: At High Top Tables Location/Use: Main Salon

eating IND Barstool Model #: Y2430-42 Model #: Custom

ue Bronze Finish/Color: Black Cast Iron Finish/Color: Black Metal

nits / Overall Dimensions 4S0iz.2e5/Q”Huxan17ti”tWy: 4x 21.5”D Size/Quantity: 2

dget RestauCHraAInRSt Supply F-4 Superior SeatinBgAR STOOLS* ManufaF-c5turer: TABLE BASE F-6 Sconce LT-5
Manufacturer: Hangout Lig(ahdjtuisntagble)
Description
Standard Dining Chairs Description Bar Stool Description Table base Description Sconce
Tables Location Wall mounted
Jeff SalomLoocnation Purchase Contact: Location CeviPchue Bracrhanads/oer hCigohtnoptatacblte:s HangouLotcaLtiiogn hting
Manufacturer
Manufacturer Budget Restaurnat Supply Superior Seating Manufacturer Hangout Lighting
Manufacturer Phone: 866-572-9050
Phone: 224-817-4101 [email protected]
38 Model # Phone: 866-572-9050 Model # Model # Antique Industrial Swing Arm
Color Florida Seating IND Bar Stool Sconce
Color
Antique Bronze Model # Y2430-42
Email: [email protected]
Color Black metal
Color Finish/Color: Black Cast Iron
etsupply.comFinis/hsCaoalteinsg@budgEemtsauipl: [email protected] Coating
Finish Coating
40.2A5”dxd17r”wesx s21:.5”2D100 W Grand AvFein.isChhCoiactaingg o, IL 60612industrial mill finish Size Arm Length 8”.
Size Size

W 53rd St #6O0ri6gi,naCl Foaboripcaetorr CConitayc,AtFdLd3re3s3s3:0721 Boulevard Kenilworth, NJ 07033 Jeff Solomon Size as per drawing elevations

Sales Contact [email protected] shapeOsrigoinfaliFgabhritcabtour Clobnsta.c1t00W/120V/4W Incandescent. BlOaricgiknavl Fianbtriacagtoer CsoontcacktetPi.nhfAoon@remh:a2n2g4Lo-e8u1tn7li-g4gh10tti1nhg.c8o”m.
Fabrication notes
9542N52o-8t3e38s: Use different

*Code Notes: Fabrication notes Fabrication notes
*Code
UL#: 1598 Fabrication notes See drawing mounting detail
*Code Remarks
*Code This lamp is UL listed #1598
Use different shapes of light
bulbs. 100W/120V/4W Incandes-
cent. Black vintage socket.

• Refer to tagged drawings for product location and to calculate quantities.

Floor Plan: Floor + Wall Finishes 2.27

Inteior Style Guidelines B-3 T-1 DESIGN Guidelines
WF-1
B-3 Ceviches by Divino Franchise Style Manual | Date
WF-1

FF-2 FF-1 FF-2
WD-1 T-1
WD-1

FRP B

WF-2
B-2

FF-1 WF-2 A F-5 See restroom WF-3 T-1
B-2 elevations
FF-1 PT-1
B FF-1 FF-1 T-1
See restroom PT-1 typ
WF-1 elevations
B-3
C

F-4

B

F-2 F-1 WF-1
B-3
WF-1
DRAWING NOT TO SCALE UP-1 UP-2 B-3

WF-1 Seating

One side of the restaurant affords fixed banquette seating while the
middle and other side has non-fixed seating of 2-top tables that can
easily be put together to make 4 and 6-top tables. Tables are custom
fabricated as per Franchise guidelines. See more under materials and
finishes. Quantities & layout vary to the specific spacial opportunity.
The example seating layout above:
• F-1: (12) 2-top tables: 24” x 24” x 36” high
• F-2: (3) 4-top tables: 24” x 48” x 36” high
• custom: (1) 4-top ADA table: 24” x 54” x 34” high
• F-4: Standard metal dining chairs
• F-5: (9) countertop bar stools
• F-3: *If countertop bar seating is not feasible, high top tables

provide a similar experience.

Reflected Ceiling Plan: Ceiling Finishes + Lighting 2.28

Architctural Style Guidelines DESIGN Guidelines

ACT Ceviches by Divino Franchise Style Manual | Date

HOOD

DRYWALL ACT
SOFFIT

PATRON OPEN TO STRUCTURE ACT
ENTRANCE ABOVE

ACT ACT

DRAWING NOT TO SCALE OPEN TO STRUCTURE ABOVE

The design for the Ceiling is simple. All back of house
spaces and restrooms have lay in acoustical tile unless an
existing ceiling exists.
Front of house dining areas typcially have an open-to-
above structure to emphasize the industrial branding of
the interiors. The lighting of simple -hanging bulb pendants
and vintage-looking wall sconces compliments the brand
image
The ceiling over the Cevichera and bar is lower or has a
soffit for hanging pendants to create some additional
distinct separation of areas.
Recessed lighting fills the remainder areas to meet lighting
requirements.

Interior Elevation Prototypes 2.29

Architctural Style Guidelines DESIGN Guidelines

PT-2 Ceviches by Divino Franchise Style Manual | Date

WF-1

LT-1

WF-1

LT-2 WF-1

WD-1 WF-1
MT-1
B

Elevation A B-3 WF-2 B-2 B-3 B-3 B-3

Not to scale

DRAWING NOT TO SCALE

Interior Elevation Prototypes 2.30

Architctural Style Guidelines

PT-2 DESIGN Guidelines

WF-1 Ceviches by Divino Franchise Style Manual | Date
LT-1

WD-1 LT-1

B MT-1 WD-2
UP-2
UP-1

Elevation B WF-2 B-2 F-4 F-6 WD-2

Not to scale

DRAWING NOT TO SCALE

Interior Elevation Prototypes 2.31

Architctural Style Guidelines

LT-1 DESIGN Guidelines

Ceviches by Divino Franchise Style Manual | Date

WF-1

WD-2 B

UP-1
UP-2

Elevation C B-3 WD-2 F-6

Not to scale

DRAWING NOT TO SCALE

Large, wall mounted, photography frame 2.32

Interior Style Guidelines DRAWING NOT TO SCALE

2” TYPICAL
FULL PHOTO HEIGHT Black screws at ea. corner

DESIGN Guidelines WD-1

Ceviches by Divino Franchise Style Manual | Date
Location of photo.
2” 2” TYPICAL For photo selection & sizes, see photography chapter
TYP [LENGTH OF PHOTO] - 2” this manual

1/4” routed out sleeve (both sides)
Round inside corners at sleeve termination.
Sleeve height to be 1/4” longer than full photo height
at each corner

2”
TYP

NOTES:
See store specific permit drawings for mounting height

PHOTO OF CORNER DETAIL WITH PHOTO
WRAPPING THROUGH SLEEVE

Custom wall mounted shelf support 2.33

Interior Style Guidelines

WD-1
3/4” thick shelf
6" 121" WF-1 WD-1
R83"6"3/4” thick shelf

6" 121"R3"
8
DESIGN Guidelines
R3 8" MT-3
783" R38" Ceviches by Divino Franchise Style Manual | Date

MT-3

83"

countersunk screws, countersunk screws, 1"
typ. typ.

Side elevation detail Front elevation detail

Scale: 6” = 1’-0” Scale: 6” = 1’-0”

*See store specific elevations for
mounting heights

Bar details 2.34

Interior Style Guidelines 1'-6" MIN.
DRAWING SCALE: 1” = 1’-0”
241" 443" 1"
WF-2
FASTEN PANELS 10"
VERTICALLY AND
HORIZONTALLY @ 16" FRP, BLACK WF-2 DESIGN Guidelines
FASTEN PANELS VERTICALLY AND
O.C. TYP. 1" 321" HORIZONTALLY @ 16" O.C. TYP. Ceviches by Divino Franchise Style Manual | Date
(END PANELS 443" 241" (END PANELS OVERLAP 2" WITH FASTENERS @
OVERLAP 2" WITH 16" O.C., TYP.)
FASTENERS @ 16" 1'-6" MIN. 321"
STEEL CORNER TRIM (MATCH WF-2 FINISH)
O.C., TYP.) 10" NAIL TO WF-2
APPLY SEALER TAPE @ ALL PANEL ENDINGS
AND CORNERS

WD-1 (1-1/2" THICK)
COUNTERTOP ABOVE
W/ CLEAR COAT FINISH

Plan detail @ bar corner

Scale: 1” = 1’-0”

1'-6" MIN. WD-1 (1-1/2" THICK)
COUNTERTOP W/ CLEAR COAT

MT-1 (1-12")

6" MIN. 3'-4" 2" STEEL CORNER TRIM WD-1 (1-1/2" THICK)
3'-6" OVER PLYWOOD COUNTERTOP W/ CLEAR COAT
BEYOND
3/4" CDX PLYWOOD 2'-10"
(MATCH WF-2 FINISH)
2" 1021" CLEAR COAT AS REQ'D. 1'-10" MIN.

BAR EQUIPMENT METAL TOP MOUNT
HANGER W/ 2 PURSE

HOOKS @ 24" O.C.

PROVIDE ELECTRICAL WITH USB MT-1 (1-1/2")
OUTLET COVERS @ 24" O.C.
1'-241" 3/4" CDX PLYWOOD
2"

FRP, BLACK 3'-0" WF-2 FRP, BLACK 2'-4" WF-2
3/4" CDX PLYWOOD 3/4" CDX
WF-2 (36"H X 1" TH") WF-2
2X4 WD STUDS @ FASTEN PANELS WITH 2" PNL PLYWOOD FASTEN PANELS WITH 2" PNL
16" O.C. OVERLAP, VERTICALLY AND OVERLAP, VERTICALLY AND
HORIZONTALLY @ 16" O.C. 2X4 WD STUDS @ HORIZONTALLY @ 16" O.C.
16" O.C.
2'-743"
2'-6"

2X4 P.T. BASE 1" 2X4 P.T. BASE 1"
ANCHORED TO ANCHORED TO
METAL CAP @ PANEL METAL CAP @ PANEL
SLAB TERMINATION (SIM TO SLAB TERMINATION (SIM TO
FLASHING) FLASHING)
PERIMETER PERIMETER
CAULKING AT WET B-2 6"H STRIP CAULKING AT WET B-2 6"H STRIP
FASTENED TO FASTENED TO
AREAS ONLY PLYWOOD AREAS ONLY PLYWOOD

6" 6"

Typical section thru bar Section thru ADA bar

Scale: 1” = 1’-0” Scale: 1” = 1’-0”

Banquette Details SCALE: 1-1/2” = 1’-0” 2.35

Interior Style Guidelines ALL CUSHIONS TO BE EQUAL IN 1" WD-2: DESIGN Guidelines
INCREMENTS OF 24", 36", OR 48" LONG 4" 1x6 fastened to
2" 4" wall @ 16” oc Ceviches by Divino Franchise Style Manual | Date
*SEE PLANS 2” x 3/8” routed slot
to be coordinated with
1" belt strap locations 1"
10" 6" UP-2 6"

ALIGN UP-1 over medium 10"
density foam with
BELT STRAP, TYP. tufting; buttons to
match UP-1

121" TYP. Plywood
3" substructure

8" 8"
3'-0"
1'-6" 3"

1'-6" 1'-2" 4" 1'-6"

2" 6" 2'-0" MAX. WD-2:
at all exposed
121" surfaces, typ. 2"
over plywood
substructure Section

Elevation Scale: 1-1/2” = 1’-0”

Scale: 1-1/2” = 1’-0”

Store displays - Back of Bar Vertical Storage unit 2.36

Interior Style Guidelines

Score countertop 1'-0" EQUAL VARIES; SEE PLANS
around tube 1" 1" (4'-0" MIN. - 6'-0" MAX.)
framing, typ. 1" 1" 1" 1" DESIGN Guidelines
10" SEE PLANS
Ceviches by Divino Franchise Style Manual | Date
1" MT-2; 1” sq. alum
tube framing,
MT-2 WD-1: MT-2 EQUAL EQ. CLEARANCE raw finish
1” sq. alum tube 1-1/2” Th. Countertop 1” sq. alum tube (BTWN 10-12"MAX) welded, typ.
framing, raw Shelf; bolt to alum. tube framing, raw finish
finish welded, COUNTERTOP @ REAR WALL framing below, typ. COUNTERTOP welded, typ. 221"
typ. @ FRONT SIDE Fasten tube framing to
Weld top unit rear wall every 18” o.c., EQ. CLEARANCE
to bottom unit typ. EQUAL (BTWN 10-12"MAX) Fasten tube framing to rear
on site @ WD-1: wall beyond every 18” o.c.,
welding 1-1/2” hardwood shelf; typ.
connection bolt to alum tube
points TOP UNIT framing below, typ. TOP UNIT 221"
VARIES; SEE PLAN VARIES, SEE PLANS
1" EQ. CLEARANCE
(BTWN 10-12"MAX)
*8" EQUAL
1'-0" MAY VARY
FROM FLOOR TO CEILING, SEE PLAN 221"
Partial Plan @ countertop

Scale: 1” = 1’-0”

1'-5" TOP UNIT + BOTTOM UNIT = WD-1:
FROM FLOOR TO CEILING, SEE PLAN 1-1/2” hardwood shelf;
*SEE PLANS bolt to alum tube
framing below, typ.

1" 121" 1" 221" 1'-043" 221" 1'-043" 221"
121"

10" *SEE PLANS 1'-241" 1'-241"
1" 1" 1"
1'-241" BOTTOM UNIT MT-2; 1” sq. alum
Welding top & 1" 3'-0" HOLD tube framing,
bottom unit 1" raw finish
connection points BOTTOM UNIT 3'-0" HOLD welded, typ.
1'-241"
MT-2; 1” sq. alum
NOTES: tube framing,4" 3" 1" 4"
STORE DISPLAYS TO BE FILLED WITH PRODUCT AT ALL TIMES FOR STORE raw finish 1" 3"
BRANDING IMAGE. LIST OF ALL ITEMS TO BE DISPLAYED, SEE SHEET 2.XX welded, typ.
VERTICAL DISPLAY UNITS TO BE FASTENED TO REAR WALL, TYP. Partial Elevation
Section
Scale: 1” = 1’-0”
Scale: 1” = 1’-0”

Store displays - Front of House - underbar storage unit 2.37

Interior Style Guidelines

SEE BAR FACE WD-1; Countertop @ 5'-0" DESIGN Guidelines
DETAIL bar; see bar details
MT_2; 1” sq. WF-2; bar face finish Ceviches by Divino Franchise Style Manual | Date
WF-2 alum tube beyond; patron side
finish @ bar 8" framing, raw 1'-0" 621" 8"
face; patron side 1" finish, fastened see bar details 1"
see bar details to underside of
1" bar countertop 1"
Section WD-1:
1-1/2” hardwood
Scale: 1” = 1’-0” shelf; bolt to
alum tube
framing below,

1'-121" 1'-121"
3'-6" HOLD 3'-421"
3'-6" HOLD

1" 1"

1'-121" MT-2 4" 1'-0" 1'-121"
1” sq. alum tube
1" framing, raw 1"
finish, welded,
typ.

121" 121"

Elevation

Scale: 1” = 1’-0”

Store displays - Veggie Storage unit DIMENSION AS PER PLANS 2.38
DIMENSION AS PER PLANS
Graphic & Branding Guidelines 21" 1'-0" 1"

UNIT DIMENSION LESS 2.5" WD-1: 1-1/2” hardwood shelf; bolt to 1'-41"" 1" 1" 1" 1" 7'-6" 1" 1" 1" WD-1: 1"
alum tube framing below 1-1/2” hardwood 1"
shelf; bolt to
1'-1" TYP. alum tube 10"
framing below
1" 1" DESIGN Guidelines
MT-2 21" 1'-0" 1"
1” sq. alum Ceviches by Divino Franchise Style Manual | Date
UNIT DIMENSION LESS 2.5" 3" 1'-4" 1'-4" 1'-4" 1'-4" 1'-4" 1" tube framing, 1" 3" SHELF
raw finish 1" (PERMANENT)
Permanent Shelf detail welded, typ.
See shelf/ 1'-4"
Scale: 1” = 1’-0” crate detail
1'-1" TYP. this sheet, 10"
UNIT DIMENSION LESS 2.5" typ.
UNIT DIMENSION LESS 2.5" WD-1 all sides: MT-2 1'-1" TYP.
3/4” wood slat fastened to 1” sq. alum 1" 1"
bottom shelf tube framing,
3" See permanent shelf raw finish 1'-4" 1" 3" SHELF
1'-1" TYP. 3" detail this sheet welded, typ. (PERMANENT)
1'-1" TYP. 1'-1" TYP.
MT-2: 1”w x 1/2”d alum.
tube, welded. Fasten to 1'-1" CRATE TYP.
wall every 18” o.c. (REMOVABLE)

1'-41"" 1"
1'-4"

1'-1" CRATE TYP. 8" CRATE
(REMOVABLE) (REMOVABLE)

1'-4" 1"

8" CLR. TYP. 8" CLR. TYP. 8" CRATE
(REMOVABLE)
1'-41"" 7'-6" 1"
1'-4"
3" 2" 3" 8" CL8R". TCYRP.ATE 8" CRATE
8" CRATE TYP, See removable crate (REMOVABLE) 8" CLR. TYP. (REMOVABLE)
detail this sheet
Removable Crate detail 3" 2" 3" 8" CRATE 1'-41"" 7'-6" 8" CRATE
8" CRATE TYP, *note: side tubes to be (REMOVABLE) 7'-6" 1'-4" 1" (REMOVABLE)
Scale: 1” = 1’-0” welded to inside of tube
framing
3/4” sq. solid wd See shelf/ 1"
vertical block @ EQUAL crate detail 1'-4"
interior corners, typ. EQUAL this sheet,
WD-1 all sides: typ. 8" CRATE
(2) 3/4” wood slats, MT-2 (REMOVABLE)
fasten to blocking at 1”w x 1/2”d
corners alum. tube, 1'-4" 1"
WD-1: welded.
1-1/2” hardwood shelf; EQUAL 1'-41"" Fasten to wall 1" 8" CRATE
bolt to alum tube EQUAL every 18” o.c. 1'-4" (REMOVABLE)
framing below MT-2
1” sq. alum 8" CRATE
tube framing, (REMOVABLE)
raw finish
1" 3" welded, typ. 1'-4" 1" 8" CRATE
3" (REMOVABLE)
Section
4"
Scale: 1” = 1’-0”
1" 4"
3"

VERTICAL DISPLAY Axonometric Elevation
UNITS TO BE FASTENED
TO REAR WALL, TYP. Scale: 1” = 1’-0”

Pendant light fixtures & support bar [LT-1 & LT-2] SCALE: 1-1/2” = 1’-0” 2.39

Interior Style Guidelines

DESIGN Guidelines

Ceviches by Divino Franchise Style Manual | Date

Primary Exterior Signage 2.40

Interior Style Guidelines

DESIGN Guidelines

Ceviches by Divino Franchise Style Manual | Date

HOURS HOURS

MONDAY 11AM-10PM MONDAY 11AM-10PM
TUESDAY 11AM-10PM TUESDAY 11AM-10PM
WEDNESDAY 11AM-10PM WEDNESDAY 11AM-10PM
THURSDAY 11AM-10PM THURSDAY 11AM-10PM
FRIDAY 11AM-10PM FRIDAY 11AM-10PM
SATURDAY 11AM-10PM SATURDAY 11AM-10PM
SUNDAY 11AM-10PM SUNDAY 11AM-10PM

305 - 555 - 5555 305 - 555 - 5555

Entrance doors & window graphics 2.41

Interior Style Guidelines

DESIGN Guidelines

Ceviches by Divino Franchise Style Manual | Date

HOURS HOURS

MONDAY 11AM-10PM MONDAY 11AM-10PM
TUESDAY 11AM-10PM TUESDAY 11AM-10PM
WEDNESDAY 11AM-10PM WEDNESDAY 11AM-10PM
THURSDAY 11AM-10PM THURSDAY 11AM-10PM
FRIDAY 11AM-10PM FRIDAY 11AM-10PM
SATURDAY 11AM-10PM SATURDAY 11AM-10PM
SUNDAY 11AM-10PM SUNDAY 11AM-10PM

305 - 555 - 5555 305 - 555 - 5555

Interior wall mounted logo signage 2.42

Interior Style Guidelines 3/4” th. aluminum 1.5”
Finish: patina tbd
ELEVATION
DRAWING NOT TO SCALE

* 1” thick wood or metal
* ** * lasercut letters (Frank tbd),
Finish: patina tbd
MOUNTING HEIGHT FROM FINISHED FLOOR TO BEEdge treatment: tbd
PROVIDED IN INTERIOR ELEVATIONS

**

DESIGN Guidelines

Ceviches by Divino Franchise Style Manual | Date
LENGTH IS STORE SPECIFIC AND TO BE DIMENSIONED IN INTERIOR ELEVATIONS (6’-0” - 7’-0” TYPICAL)

*

* DIMENSIONS TO BE SCALED IN PROPORTION WITH THE VECTOR LOGO & SIGNAGE SHOP DRAWINGS PROVIDED BY FRANCHISE. 1/2” th. aluminum letters align
DIGITAL LINK TO VECTOR ARTWORK PROVIDED AT THE END OF THIS CHAPTER. Finish: patina tbd faces
EXISTING INTERIOR LOGOMARK SIGNAGE, MIAMI SPRINGS STORE
1/2” th. aluminum letters
Finish: patina tbd
welded mounting nails
at rear to wall. Finish to match.
Float letter at 3/8” from wall, min.
New wall finish as
per finish schedule
and plans
Face at existing wall,
see plans

SECTION
DRAWING NOT TO SCALE

Restroom Signage

Interior Style Guidelines



8'-0"

B RESTROOM SIGN ELEVATION 40" MAX.
01 RESTROOM ELEVATION 34" MAX.
27" MIN.

9"  36" 6" 
48" MAX.
A ENLARGED PLAN
17"-19"

36" MAX.
4'-0"

02 RESTROO 2.43

0
DESIGN Guidelines 8'-0"

Ceviches by Divino Franchise Style Manual | Date
40" MAX.

34" MAX.

Photography / Wall Art Selection 11”x 14” [ small vertical layout ] 2.50

Graphic & Branding Guidelines 4568-11X14

Jaime Ferreyra is the talented artist 4554-11X1414” 4356-11X14 4153-11X14 4417-11X14
behind all the Ceviche by Divino 4507-11X14 2103.5-11X14
Photography. A little more about the 11” DESIGN Guidelines
photographer here. 2039.2-11X14
Ceviches by Divino Franchise Style Manual | Date
All photography on this page is printed
on matte photo paper. The left corner will
have the Ceviches By Dicino trademark
printed on it. The right corner should have
the artist’s signature on it.

All artwork is located in a Dropbox link
provided by the Franchise.

Photopaper Specs for printing:

Paper:

All large format prints should be printed
on 3” wider (not taller) paper so the photo
has enough width to properly wrap the
photo frame. See page 2.21 for large
format frame specs.

4080-11X14 4104-11X14 4139-11X14 4135-11X14

COPYRIGHT AND CONFIDENTIALITY NOTE:
The information contained in this Manual is privileged and
confidential information intended only for the use of the individual
or owner of this Manual. If you are not the intended recipient, you
are hereby notified that any dissemination, distribution or copying
of this communication or copyrighted material as photographs is
strictly prohibited.

All photographs are copyright protected by Jamime Ferreyra and
is ilegal to copy, distribute or printing without written consent of
the author.

Photography / Wall Art Selection 14”x 11” [ small horizontal layout ] 2.51

Graphic & Branding Guidelines 2136.2 -14X11

Jaime Ferreyra is the talented artist 4124-14X1111”4488-14X11 2178.2-14X11
behind all the Ceviche by Divino 1979-14X11
Photography. A little more about the 14” DESIGN Guidelines
photographer here. 2212-14X11
Ceviches by Divino Franchise Style Manual | Date
All photography on this page is printed
on 14” wide x 11” high matte photo paper.
The left corner will have the Ceviches By
Dicino trademark printed on it.

Prices are:
Shpping is included:
The photography comes in a xxx for
shipping
It usually takes about 2 weeks to received
from the time the order is placed.

Frame information here:

Please see the vendor contact information
in vendor contact chapter of this Manual
for purchasing.
required.

4301-14X11

COPYRIGHT AND CONFIDENTIALITY NOTE:
The information contained in this Manual is privileged and
confidential information intended only for the use of the individual
or owner of this Manual. If you are not the intended recipient, you
are hereby notified that any dissemination, distribution or copying
of this communication or copyrighted material as photographs is
strictly prohibited.

All photographs are copyright protected by Jamime Ferreyra and
is ilegal to copy, distribute or printing without written consent of
the author.

Photography / Wall Art Selection 40”x 30” [ large horizontal layout ] 2.52

Graphic & Branding Guidelines

Jaime Ferreyra is the talented artist 30” 6690-40x30
behind all the Ceviche by Divino
Photography. A little more about the DESIGN Guidelines
photographer here.
Ceviches by Divino Franchise Style Manual | Date
All photography on this page is printed
on matte photo paper. The left corner will
have the Ceviches By Dicino trademark
printed on it. The right corner should have
the artist’s signature on it.

All artwork is located in a Dropbox link
provided by the Franchise.

Photopaper Specs for printing:

Paper:

All large format prints should be printed
on 3” wider (not taller) paper so the photo
has enough width to properly wrap the
photo frame. See page 2.21 for large
format frame specs.

COPYRIGHT AND CONFIDENTIALITY NOTE: 40”
The information contained in this Manual is privileged and
confidential information intended only for the use of the individual
or owner of this Manual. If you are not the intended recipient, you
are hereby notified that any dissemination, distribution or copying
of this communication or copyrighted material as photographs is
strictly prohibited.

All photographs are copyright protected by Jamime Ferreyra and
is ilegal to copy, distribute or printing without written consent of
the author.

Photography / Wall Art Selection 36”x 48” [ extra large layouts ] 2.53

Graphic & Branding Guidelines 0566W-48x36

Jaime Ferreyra is the talented artist 48” 3932-36x48
behind all the Ceviche by Divino 36”
Photography. A little more about the
photographer here. DESIGN Guidelines

All photography on this page is printed Ceviches by Divino Franchise Style Manual | Date
on matte photo paper. The left corner will
have the Ceviches By Dicino trademark
printed on it. The right corner should have
the artist’s signature on it.

All artwork is located in a Dropbox link
provided by the Franchise.

Photopaper Specs for printing:

Paper:

All large format prints should be printed
on 3” wider (not taller) paper so the photo
has enough width to properly wrap the
photo frame. See page 2.21 for large
format frame specs.

48”

COPYRIGHT AND CONFIDENTIALITY NOTE: 36”
The information contained in this Manual is privileged and
confidential information intended only for the use of the individual
or owner of this Manual. If you are not the intended recipient, you
are hereby notified that any dissemination, distribution or copying
of this communication or copyrighted material as photographs is
strictly prohibited.

All photographs are copyright protected by Jamime Ferreyra and
is ilegal to copy, distribute or printing without written consent of
the author.



3.0 branding Guidelines 3.0

3.1 LOGO USAGE 3.4 COPYWRITING & TAGLINES branding guidelines
3.41 BRAND MESSAGING & VOICE
3.2 PRINTING 3.42 REFERENCING THE BRAND IN WRITING Ceviches by Divino Franchise Style Manual | Date
3.20 TYPOGRAPHY
3.21-22 PRINTING - BUSINESS STATIONARY 3.5 PHOTOGRAPHY
3.23-26 PRINTING - MENUS 3.50 FOOD PHOTOGRAPHY
3.27-28 PRINTING - PRODUCTS 3.51 STORE PHOTOGRAPHY


3.3 DIGITAL BRANDING
3.31 EMAIL SIGNATURE
3.32 SOCIAL MEDIA LOGOS

At Ceviches by Divino, an effective
marketing program is essential to the
prosperity of your business. The restaurant
business is an advertising-driven business,
followed by a selective ongoing and
continuous advertising. At Ceviches
by Divino, you will benefit from some
level of national brand equity, and from
certain national or regional marketing and
advertising efforts.

Graphic, Branding and Copywrite guidelines
are provided here to assist you in building
your store. As always, National and Local
Codes take precedence....

ISSUE DATE:

Branding 3.10

Branding Guidelines LOGOMARK branding guidelines

At Ceviches by Divino, an effective marketing program is essential Ceviches by Divino Franchise Style Manual | Date
to the prosperity of your business. The restaurant business is an
advertising-driven business, and a large-scale initial campaign WORDMARK
followed by a selective ongoing and continuous advertising is the key
to sustaining business and generating new growth. At Ceviches by The logo PREFERRED LOGO USAGE
Divino, you will benefit from some level of national brand equity, and The logomark and wordmark are framed in a fixed and defined spatial
from certain national or regional marketing and advertising efforts. The Ceviches by Divino Logomark represents the gastronomy of the relationship. The use of the word mark should always be applied in the
However, many franchises will be required to perform marketing and sea with Peruvian flavor, while a fine and elongated typography of the presence of the logo mark. It is preferable that the logo be black on a white
sales activities within local markets of operation. Wordmark gives elegance to the set of forms. or light background. When used over colored backgrounds use the white
version.
Marketing is a science and an art. Companies across all industries ALTERNATIVE COMPACT LOGO VERSION
spend billions of dollars each year to get their message out to potential Constituted solely by the Logomark of the brand.
customers who will buy their product or service.

The Science: Many statistics are gathered about segmenting and
targeting potential markets, and the results are very carefully
measured in hopes of improving the results for the next campaign.
The Art: Some products take off and their appeal spreads like a
virus (hence the term viral marketing). This type of word-of-mouth
advertising is very powerful because people are recommending your
product to others they know. Regardless of what form of marketing
program you take on, you can be sure to experience a unique set of
results that you will need to monitor closely. As every marketplace is
unique, what works for one franchisee may not necessarily work for
another.

The goal of the marketing campaign is to make Ceviches by Divino
synonymous with excellent restaurant experience. Therefore, every
item that bears Ceviches by Divino name must use company standard
logos and collateral.

In the event that you want to modify any Ceviches by Divino
marketing materials, or you want to use materials you prepared
or had prepared at your request, you must submit a copy of the
proposed advertising materials, along with the Advertising Approval
Request Form (refer to the appendix), to Ceviches by Divino at least 2
weeks prior to the first intended use. This includes graphic materials
for billboards, banners, direct mail, newspaper ads, tv and web
commercials, social media, etc.

Disclaimer:
Approved marketing materials are supplied by Ceviches by Divino. The franchisee may only use
advertising materials that have been provided by Ceviches by Divino for the express purpose of
marketing or related activities. Ceviches by Divino will not be responsible for any damages or
claims resulting from your unauthorized use of advertising materials, including, but not limited to,
the unauthorized use of music, song lyrics, stock photos, images and testimonials/endorsements.
In addition, Ceviches by Divino franchise operators are not permitted to establish or maintain any
websites, or advertise on any Internet-related sites or activities.