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Toronto, Ontario--(Newsfile Corp. - May 14, 2024) - Appia Rare Earths & Uranium Corp. (CSE: API) (OTCQX: APAAF) (FSE: A0I0) (MUN: A0I0) (BER: A0I0) (the "Company" or "Appia") announced today the results from the newly identified exploration targets Taygeta and Merope. A total of 111 samples from 18 auger drill holes were assayed by SGS-GEOSOL Laboratories in Vespasiano, Brazil. The results confirm that the regolith developed over the Ipora Granite presented significant enrichment of Heavy Rare Earth Oxides (HREO), characteristic of the Ionic Adsorption Clay (IAC) rare earth elements (REE) deposits identified at other PCH target zones.
Stephen Burega, President, commented, "These initial results from the auger drill program are very promising, and provide us with a strong indication that the PCH project can host multiple new IAC REE mineralized areas in addition to the resource already identified in our maiden Mineral Resource Estimate (MRE) completed by SGS Canada. Additionally, these new target zones are considerably larger in total area as compared to the Target IV. Desorption test results will be reported once received."
Highlights

• The new targets are in the Eastern portion of the PCH claims, approximately 15 km East from Target IV and the Buriti Zone (see Figure 1).
• Selected intercepts for Heavy Rare Earth Oxide (HREO), Total Rare Earth Oxide (TREO), Dysprosium plus Terbium oxides (Dy+Tb) and Praseodymium plus Neodymium oxides (Nd+Pr) grades in Parts Per Millions (ppm):
  • PCH-AH-190 - **4m@**1848ppm TREO, 1138ppm HREO, 106ppm Dy+Tb, 205ppm Nd+Pr from 1m.
  • PCH-AH-193 - **5m@**1254ppm TREO, 270ppm HREO, 29ppm Dy+Tb, 217ppm Nd+Pr from 1m.
  • PCH-AH-194 - **2m@**1175ppm TREO, 274ppm HREO, 31ppm Dy+Tb, 257ppm Nd+Pr from 4m.
  • PCH-AH-199 - **2m@**1131ppm TREO, 276ppm HREO, 30ppm Dy+Tb, 209ppm Nd+Pr from 2m.
  • PCH-AH-201 - 4m@ 1022ppm TREO, 245ppm HREO, 28ppm Dy+Tb, 211ppm Nd+Pr from 2m.
  • PCH-AH-202 - **8m@**1696ppm TREO, 1070ppm HREO, 101ppm Dy+Tb, 172ppm Nd+Pr from 0m.
  • PCH-AH-204 - **5m@**1267ppm TREO, 754ppm HREO, 75ppm Dy+Tb, 168ppm Nd+Pr from 1m.
  • PCH-AH-207 - **6m@**1025 ppm TREO, 262ppm HREO, 29ppm Dy+Tb, 196ppm Nd+Pr from 3m.
• The grade distribution signature found at depth in the auger drill holes is compatible with the pattern commonly found on IAC REE deposits (see Figures 2 and 3).
• The Taygeta and Merope targets cover an area of 546 and 1,134 hectares respectively.
• These first phase auger drill holes average 6.22 metres in depth, and most ended in mineralization leaving the interval open at depth.
• Intercepts of all auger drill holes are presented in Table 1. The full set of results are included in this LINK.

Tom Drivas, CEO, stated, "Building on our recent news confirming the presence of IAC mineralization through desorption testing, I am extremely excited by the identification of new, large scale targets across the PCH project which are underlain by the IAC mineralization produced by these weathered Ipora granites. We have a lot of work to do over the coming months to fully delineate these new target zones, and to assess the implications of their addition to our maiden MRE, and true value to the marketplace."
Table 1 - Intercepts from all auger holes on targets Taygeta and Merope. For a full list of results, pleaseclick here.
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*Total Rare Earth Oxides: TREO = Y2O3 + Eu2O3 + Gd2O3 + Tb4O7 + Dy2O3 + Ho2O3 + Er2O3 + Tm2O3 + Yb2O3 + Lu2O3 + La2O3 + Ce2O3 + Pr2O3 + Nd2O3 + Sm2O3 *Heavy Rare Earth Oxides: HREO = Gd2O3 + Tb4O7 + Dy2O3 + Ho2O3 + Er2O3 + Tm2O3 + Yb2O3 + Lu2O3 + Y2O3 *Nd+Pr Oxides= Nd2O3+Pr2O3 *Dy+Tb Oxides= Dy2O3+Tb4O7
*Element to Oxide Conversion Factor - Cerium Ce2O3 1.1713, Cerium CeO2 1.2284, Dysprosium Dy2O3 1.1477, Erbium Er2O3 1.1435, Europium Eu2O3 1.1579, Gadolinium Gd2O3 1.1526, Holmium Ho2O3 1.1455, Lanthanum La2O3 1.1728, Lutetium Lu2O3 1.1371, Neodymium Nd2O3 1.1664, Praseodymium Pr2O3 1.1703, Praseodymium Pr6O11 1.2082, Samarium Sm2O3 1.1596, Terbium Tb2O3 1.1510, Terbium Tb4O7 1.1762, Thulium Tm2O3 1.1421, Yttrium Y2O3 1.2699, Ytterbium Yb2O3 1.1387
Figure 1 - Map presenting the exploration auger drill holes location and targets.
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Figure 2 - Strip log of selected auger holes from Taygeta Target.
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Figure 3 - Strip log of selected auger holes from Merope Target.
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Andre Costa, VP Exploration for Brazil, commented, "The confirmation of these new targets opens the prospect of finding new exploration targets associated with the Ipora Granite across the entirety of the PCH project area which covers an impressive +40,000 hectares. Auger samples for desorbability testing are being prepared to corroborate the IAC REE mineralization in Taygeta and Merope targets. Delineation drilling will follow upon favorable desorption results."
On March 1st, 2024, the Company announced its maiden Mineral Resource Estimate (MRE) on Target IV and the Buriti Zone (Click here for the Press Release), and the companion NI 43-101 technical report on the PCH Project was filed on April 16th, 2024. (Click here for the Press Release)
John Tumazos Very Independent Research Presentation
Appia invites you to register for a webinar on May 14th at 9:45 AM EDT, Eastern Daylight Time (North America) with Appia Rare Earths & Uranium Corp.'s President, Mr. Stephen Burega and VP of Exploration, Brazil, Mr. Andre Costa, and renowned former Wall Street analyst, John Tumazos of Very Independent Research. John will dig in on the latest developments at Appia Rare Earths & Uranium Corp.
To register for the event click here.
After registering, you will receive a confirmation email containing information about joining the webinar.
QA/QC
Auger drill holes are vertical and reported intervals are true thickness. The material produced from drill holes are sampled at one metre intervals, resulting in average sample sizes of 5-10 kg. Quartering of the material was performed at Appia's logging facility using a riffle splitter and continued splitting until a representative sample weighing approximately 500g each was obtained, bagged in a resistant plastic bag, labeled, photographed, and stored for shipment.
The bagged samples are sent to the SGS laboratory in Vespasiano, Minas Gerais. In addition to the internal QA/QC of the SGS Lab, Appia includes its own control samples in each batch of samples sent to the laboratory.
Quality control samples, such as blanks, duplicates, and standards (CRM) were inserted into each analytical run. For all analysis methods, the minimum number of QA/QC samples is one standard, one duplicate and one blank, introduced in each batch which comprise a full-length hole. The rigorous procedures are implemented during the sample collection, preparation, and analytical stages to insure the robustness and reliability of the analytical results.
All analytical results reported herein have passed internal QA/QC review and compilation. All assay results of Auger samples were provided by SGS Geosol, an ISO/IEC 17025:2005 Certified Laboratory, which performed their measure of the concentration of rare earth elements (REE) with the IMS95R analytical method that uses lithium metaborate fusion prior acid dissolution and Inductively Coupled Plasma Mass Spectrometry (ICP-MS).
The technical information in this news release, including the information related to geology, drilling, and mineralization, has been reviewed and approved by Andre L. L. Costa, Appia's VP Exploration for Brazil, with more than 29 years of relevant experience. Mr. Costa is a Fellow of the Australian Institute of Geoscientists (FAIG) and is a Qualified Person (QP) as defined by National Instrument 43-101 - Standards of Disclosure for Mineral Projects.
About Appia Rare Earths & Uranium Corp. (Appia)
Appia is a publicly traded Canadian company in the rare earth element and uranium sectors. The Company holds the right to acquire up to a 70% interest in the PCH Ionic Adsorption Clay Project (See June 9th, 2023 Press Release - Click HERE) which is 40,963.18 ha. in size and located within the Goiás State of Brazil. (See January 11th, 2024 Press Release - Click HERE) The Company is also focusing on delineating high-grade critical rare earth elements and gallium on the Alces Lake property, and exploring for high-grade uranium in the prolific Athabasca Basin on its Otherside, Loranger, North Wollaston, and Eastside properties. The Company holds the surface rights to exploration for 94,982.39 hectares (234,706.59 acres) in Saskatchewan. The Company also has a 100% interest in 13,008 hectares (32,143 acres), with rare earth elements and uranium deposits over five mineralized zones in the Elliot Lake Camp, Ontario.
Appia has 136.3 million common shares outstanding, 145 million shares fully diluted.
Cautionary note regarding forward-looking statements: This News Release contains forward-looking statements which are typically preceded by, followed by or including the words "believes", "expects", "anticipates", "estimates", "intends", "plans" or similar expressions. Forward-looking statements are not a guarantee of future performance as they involve risks, uncertainties and assumptions. We do not intend and do not assume any obligation to update these forward-looking statements and shareholders are cautioned not to put undue reliance on such statements.
Neither the Canadian Securities Exchange nor its Market Regulator (as that term is defined in the policies of the CSE) accepts responsibility for the adequacy or accuracy of this release.
For more information, visit www.appiareu.com
As part of our ongoing effort to keep investors, interested parties and stakeholders updated, we have several communication portals. If you have any questions online (X,Facebook,LinkedIn) please feel free to send direct messages.
To book a one-on-one 30-minute Zoom video call, please [click here](mailto:sburega@appiareu.com).
Contact:
Tom Drivas, CEO and Director (c) (416) 876-3957 *(e) *[tdrivas@appiareu.com](mailto:tdrivas@appiareu.com)
Stephen Burega, President (c) (647) 515-3734 *(e) *[sburega@appiareu.com](mailto:sburega@appiareu.com)
To view the source version of this press release, please visit https://www.newsfilecorp.com/release/209087
​
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I just wanted to come on here to clarify some things about the leaks for those that need a summary of what is going on, and comment that it’s not a widespread issue, they’re fake, etc. Everybody needs to have the same information so that IB can’t be sneaky and try to brush it all off.
Many of you know that pirateIB on subreddit was the one who posted the first leak so publicly. I didn’t put too much thought into it as they weren’t my subjects and didn’t believe any of them would be real anyway. Regardless pirateIB has been a clutch resource option due to so many expensive websites taking advantage of us. Revision village for $200!? Before pirateIB got banned he posted an RV archive link, basically a copy of the website for free.
Through the website there was an option to accept an invite to the discord channel RV Archive and joined since subreddits where taken down. Didn’t think much of it and the day of my exam somebody posted some questions, I was like eh whatever lol this can’t be the questions. But it was. And from there on pretty much every exam has had majority of questions leaked. Mind you that this is just the free ones, many people have payed to receive the rest of exam questions that were not made public.
Those in the Asian time zone take their exams 6 hours before Europe, have the questions memorised, and write a doc with questions, even including possible mark schemes. Papers come out approximately 2-3hrs before we have our exam. No. It’s not only “fake guesses” and “20min before an exam”. Mind you, this is only one server, there is a telegram and a guilded one too, each with over 1000s of students.
These are the same exams that people have studied for two years to take, exams defining whether or not people meet their conditional, exams taken at ridiculously expensive schools, for what, the one and only prestigious international baccalaureate diploma?
Controversial take, but I feel we all should be expecting more from the IB itself rather than highschoolers leaking. Also considering how many people I’ve seen just blatantly offer to send people things is wild, it’s not just student scammers looking to make a quick buck. It feels more like a fuck you to IB. Which is understandable, it is hard, if there are any other life circumstances that get in between your ability to focus purely on school (which obviously there will be, we are not machines!!) it is almost guaranteed that you will fall behind. The amount of people I know who have broken down crying due to pressure exerted on by IB is a problem. Maybe we should ask why so many students felt the need to take it this far? Perchance
Thanks for coming to my ted talk,
I hope this raises more awareness so that the IB give us reasonable grade boundaries.

The kitchen is on fire. Welcome to the final part of the Vapiano story where the tables are turning. In the first two episodes we followed Mark Korzilius' journey from setbacks to founding Vapiano, a groundbreaking restaurant concept, highlighting its fresh ingredients, dynamic atmosphere, and data-driven operations that drove rapid success. While achieving initial profitability and garnering attention from industry giants like McDonald's, Vapiano's global expansion has led to stellar revenue growth. However, it has also resulted in the emergence of numerous side projects (or distractions), operational challenges, increased costs, significant investments, and a notable accumulation of debt. This underscores the prioritization of top-line growth over profitable growth. We will continue on this thread and see how the story ends, but I would encourage you to read part one and two for better context. Vapiano P1: Italian Food Made in Germany (substack.com). Let's dig in.
Before Going Public
We are now in 2015 and the year is a disaster for Vapiano's PR department. Employee time stamps are being manipulated, endless overtime for employees and high turnover in managerial roles are reported; mice in the kitchen and even rotten food allegedly found.
The company is confronted with allegations of exceeding working hours among trainees in an article published by Welt am Sonntag, while the same outlet accuses Vapiano of manipulating punch times. The auditing firm PwC is commissioned to investigate the allegations and finds that there is no systematic approach but rather misconduct by individual employees, a mistake that’s being corrected. Internal however, investigations into stamp times are carried out regularly now and beyond its obvious reputational impact, this sucks up valuable management time and attention.
In the summer of 2015 CEO, co-founder and investor Gregor Gerlach, who has been running the group since 2011 is stepping down and Jochen Halfmann is taking over. A new Vapiano People Program with an App is being developed with the aim to better interact with customers that will incorporate innovate features such as mobile pay. The German website sees a launch of new magazine to further promote the brand and there is now a full inhouse blogger and Instagram team being installed. In October the company buys seven restaurants from original co-founder, former co-investor and ex-president previously responsible for internation expansion Kent Hahne (2x Bonn, 3x Cologne, 1x Koblenz and one in Cologne that’s under construction). This package of Vapiano restaurants is very successful and generates net sales of more than 20 million euros in 2014. Hahne opened his first Vapiano restaurant in Cologne in August 2006 and in 2015 with his company apeiron AG, Hahne operates six L'Osteria franchise restaurants, a direct Vapiano competitor, and two self-owned restaurants GinYuu.
Then in November of 2015, the next public relations bomb goes off with allegations regarding the company's quality standards. The company immediately investigates the issue through internal and external specialists but finds no evidence of any quality issues. Nevertheless, knowing that the group is now being closely watched, the company’s already in place hygiene standards are being reinforced. Additional audits and inspections are performed nationally. Further, all Vapianos worldwide are being audited twice by the partners SGS Institut Fresenius and SAI Global. Auditing software is purchased to simplify the implementation of the audits and the resulting measures. Apart from the external examinations, there is a food sampling plan in place being performed continuously. Again, all of this sucks up costs, management time and attention. With all these tumultuous developments the company’s growth engine is undeterred. Revenue grows by a whopping 50 million euros to 202 million euros, an increase of 33%. Impressive. While average spent per customer increases in all countries, the number of customers per day in Germany decreases by 3.3% partially due to the negative press towards the end of the year. Five own, four JV and 19 new franchise restaurants are added that year to the group, the total number of own managed restaurants grows to 51, there are 31 JVs and 84 franchises which bringing the total to 166 Vapiano restaurants. Global restaurant sales are now above 400 million euros.
But while revenue grows by an astronomical 50 million euros, operating profits, alarmingly, shrink again. Gross margins are staying perfectly healthy above 75% but operating costs keep growing disproportionately fast. The Company’s outstanding debt jumps by almost 30 million, close to 85 million euros by the end of the year. With operating profits at 9.5 million euros, alarm bells should be going off right now.
In Q4 of 2015, new CEO Jochen Halfmann introduces Strategy 2020. The new strategy includes five essential points. One, profitable growth in the newly defined core markets of Germany and Austria as well as in the UK, Netherlands, France and USA. Two, operational excellence through strict “best practice” management. Three, further development and digitalization of the concept considering guest feedback. Four, greater focus on long-term employee retention and five, building a modern and sustainable IT landscape. Sound’s good on paper but let’s see how things pan out.
Vapiano's investments (capital expenditures) that year are primarily directed towards new restaurant openings, renovations of existing establishments, and share acquisitions in other Vapiano restaurants from franchisees or JV partners. A significant portion of funds is allocated to the digitalization of the guest experience, including the development of a new app scheduled for market release in 2016 and the implementation of a time recording system across all group restaurants. The world's first standalone Vapiano restaurant with a delivery service that year is built in Fürth, Germany. The company keeps expanding its presence in both inner-city locations and international markets, such as Shanghai, China.
To finance all of this, the group has its own operating cash flow which comes in at 18 million while capital expenditures are 26 million euros plus 14 million for acquisitions. The funding gab is filled with 26 million euros of new debt and a seven-million-euro equity raise. At that end of the year and after the equity raise Gregor Gerlach (through his AP Leipzig GmbH & Co. KG entity) holds 30.1%, Hans-Joachim and Gisa Sander through their Exchange Bio GmbH hold 25.5% and the Tchibo heirs, Herz through their Mayfair Beteiligungsfonds II GmbH & Co. KG hold 44,4%.
But for the first time the restaurant’s concept that was so successful to date is being questioned. Some customers are starting to mislike the operational flow of the concept itself. If you want pasta, you must queue for pasta. If you want pizza you stand in a different queue. A small side salad, yet another queue. "You spend more time carrying trays than an actress in Berlin-Mitte. The audience in the pasta limbo can only consist of people who have worked for an insurance company for a long time and, like Stockholm syndrome, they can no longer get away from the industrial canteen feeling," writes TV host Beisenherz provocatively. While overly harsh in his assessment he's not entirely wrong judging by customers venting their frustrations in forums and social media channels. It isn’t uncommon for those who ordered pizza to have already finished eating while there is little movement in the pasta queue. Long term that doesn't go down well, QSRs competitors like L’Osteria are handling this process differently, with much success.
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Tipping Point

Where are now in the year 2016 and things start to deteriorate visibility. Perhaps not for the leman’s eye but any business minded observer can see that there are problems under the hood. Yes, revenue grows yet another whopping 50 million to almost 250 million euros but half of that growth, comes from acquisitions of restaurants that the group didn’t already own 100%, which is now being fully consolidated within the group’s accounts. Here is a concrete example. In the past, Vapiano SE, the group’s top holding company held an indirect 50% stake in a French subgroup via the subsidiary VAP Restaurants SA, based in Luxembourg, and included this as an associated company in the Vapiano SE consolidated financial statements using the equity method. Due to the acquisition of additional shares in September of 2016, Vapiano SE's indirect share in the French subgroup increased to 75%. This means that Vapiano SE takes control of the French subgroup, which is therefore included in the group’s financial statements as part of the full consolidation. The revenue from the acquired subsidiary now recorded in the consolidated income statement amounts to 12.8 million euros. While that’s great for the top line, the loss of the fully consolidated entity equates to 0.2 million euros. Yes, you are buying revenue, but there are losses attached to them, not profits. A similar case is the Swedish entity that runs eight restaurants with revenue of 11.5 million euros but has losses of 235 thousand euros. So much for Strategy 2020 and “profitable” growth.
That year the group’s operating profits are absolutely tanking, halving to 3.5 million euros. Operating profits are now a mere 1,4% of revenue. Remember original founder Mark Korzilius who talked about operating margins of 25% to 28% at the restaurant level? Yes, there are overhead costs for the organization that sits above the chain of restaurants, but operating margins that low indicates a course correction is needed. What’s telling is that in the annual report, in the management discussion section, the company starts talking about EBITDA as a proxy measure of profitability, rather than operating profit or net income. This wasn’t the case in the years before. Is this window dressing for an upcoming IPO? EBITDA is short for earnings before interest, tax, depreciation, and amortization. How can you measure profitability of a restaurant chain that absolutely and unequivocally needs capital investment to maintain its restaurant operations, the very source of cash generation, by simply excluding this maintenance charge (depreciation in the income statement)? Vapiano’s own annual report talks about the fact that existing restaurants must be rejuvenated from time to time and that new interior designs have to be implemented every few years. These things wear and tear, they go out of style, kitchen equipment breaks and needs replacement. This business absolutely needs maintenance capital expenditure, why anyone talks of profits before these maintenance costs is beyond me. Fun fact: in the previous annual report EBITDA is mentioned seven times, mostly around restaurant acquisitions and financing, not however as a profit indication for the group. In the new annual report, EBITDA is mentioned 28 times. Maybe it’s just me but belated Charlie Munger liked to call EBITDA: bullsh*t earnings. When in doubt I stick with Charlie. Interestingly, EBITDA for Vapiano keeps growing while operating and net profits keep falling.
Operating cashflow for the group that year is about 21 million euros, but capital expenditure is 30 million and acquisitions for subsidiaries another 20 million. To finance these expenditures another 28 million euros of debt and 16 million of equity is raised. Net debt rises above 130 million euro. The operating cashflow of the group before any capital expenditures is 21 million euros. I am not sure free cash flow would be significantly positive after maintenance capex is paid out; it’s not broken out so we can’t be sure. Granted, I am not on the ground during this time, and I am not in the board room, I am simply reading what’s in front of me, but to me this is starting to look like a distressed situation. Regardless, the following year the company goes public.

IPO

Where are now in the year 2017 and its Vapiano’s first year as public company. The company’s annual report reads the following “Sales revenue, like-for-like growth (LfL) and the earnings figures EBITDA and adjusted EBITDA are used as the most important financial performance indicators for controlling operational business activities.” The very same report however also says: “The majority of the group's investments regularly go towards opening new restaurant locations and modernizing existing restaurants. The latter are differentiated into regular replacement investments that occur during ongoing operations (Maintenance CAPEX) and fundamental investments in the renovation of a restaurant (Remodeling CAPEX). On average, a restaurant remodeling takes place nine years after opening.” It says it right there in their own report; every nine years a remodeling is taking place. Remodeling and updating is not cost free, so why exclude depreciation charges which reflect capital expenditures? I understand that perhaps you would want to strip out one-off opening costs, that’s fine and fair, but don’t go overboard.
The number of restaurants increases by 26 (previous year: 13) to a total of 205. The increase consists of 27 new openings and one closure. Group revenue grows to an astonishing 325 million euros but here comes the shocker, operating profits turn negative to 25 million. Fine, strip out foreign exchange losses of 3 million, IPO costs of 5.8 million and new opening costs of 6.1 million and you still have 10 million euros of operational losses. All the while the debt load of almost 130 million hasn’t materially changed, so those operating losses are before a six-million-euro interest payment. 184 million euros are raised through the IPO of which 85 million go to the company. This money is earmarked for further expansion as the group has ambitions to almost double the footprint to 330 restaurants by the end of 2020. The company is currently not profitable on an operating basis, and still wants to expand aggressively? I don’t get it. The remaining 100 million euros of the IPO money raised is distributed to co-founder Gregor Gerlach and Wella heirs Hans-Joachim and Gisa Sander. The family office of the former Tchibo owners Günter and Daniela Herz with a 44% stake, don’t sell a single share. After the IPO, 32% of all the company’s shares are now in free float.
One year later, in 2018, things get even worse. Revenue grows to 371 million, but operating losses mount to 85 million euros, that’s before interest expenses of 9 million. Even the beloved EBITDA figure turns negative, meaning the operating business before any expansionary or even maintenance capital expenditures is loss making. All regions are experiencing significant deterioration in their earnings profiles. Like for like sales are down 1% across the board. That’s revenue, not profitability. The question naturally arises: is the Group approaching its natural saturation point here or this operational by nature? The operating cash flow is now 9 million while financing cost are close to 7 million. That leaves 2 million for maintenance capital for 74 own restaurants and 76 joint ventures ones. Describing this as financially tight, would be an understatement.
Things are not looking good at this point. Yet the company still grows restaurants by 26 new sites. 64 million euros are spent on acquisitions, new openings, and maintenance costs, financed through a 20 million-euro equity raise and 72 million of new debt. The Company now has net debt outstanding of over 160 million euros. After the equity raise and by the end of the year 2018, Mayfair owns 47.4%, VAP Leipzig, Gregor Gerlach’s entity owns 18.9% and the Sander couple own 15.5% of the company. Yes, the Sanders and Gerlach may have taken 100 million euros off the table, but they still have substantial skin in the game. Plus, Mayfair hasn’t sold a single share and instead injects more money into the company through the equity round. The stock has now fallen from its IPO price of 23 euros per share to under 6 euros by the end of 2018. Something must be done here. And indeed, there is pivot in strategy and a hard push for change. At last, the management team abandons its aggressive growth plan and curtails new openings significantly. Additionally, the team wants to run a thorough analysis of weak locations to then either discontinue or sell sites. In Europe, the operating focus will be put on corporate restaurants and joint ventures in major cities to ensure the ideal size and location to match the respective demographic target group. Outside of Europe, the franchising business is being expanded and at the same time a consolidation of the existing corporate and joint venture markets is being sought. All future investments will be reviewed to achieve higher rates of returns on new openings. Investments are also being made in the renovation of older restaurants. The goal in the future is to also open smaller formats, like Mini-Vapianos (less than 400 square meters) or Freestander at prominent transportation hubs outside city centers (currently in Fürth and Toulouse) to cater to individual location requirements, and to enter new partnerships. I am not sure why management hasn’t stopped all expansion altogether, bringing the ship in order first, getting profitable, clean up, all hands-on deck before considering any further expansions whatsoever. But again, it’s easy to comment from the sidelines; maybe they saw white spaces that would be covered by competing concepts if they weren’t moving fast and aggressively enough. Although pushing internationally means competing with local players such as Jamie's Italian, Prezzo, Pizza Express, Wagamama, Nando's and many more which brings in its own dynamic.
Management also aims to enhance guest satisfaction. This involves refining operational processes, reorganizing the support center, and refocusing on the core offering: providing fresh and high-quality Italian food at affordable prices for a broad audience. The group also aims to reduce waiting times, especially during lunch, while also improving the evening atmosphere. There is even what I would call an evolution, away from Vapiano’s original concept, reorientating the customer journey. The ordering flow is being changed, offering guests synchronized preparations of all dishes while eliminating wait times at the cooking stations. The open show kitchen remains, staying true to original mantra of freshness and transparency but now guests can choose their preferred method of ordering through a mobile app, using a digital order point (kiosk), or by personally placing an order with a waiter. Guests can still freely choose their table and are then informed about the complete preparation of their order through a pager or their smartphone. This is a substantial deviation from the original concept, but a needed one. The group is also exploring and implementing the expansion of take-away and home delivery services but only at suitable locations, not universally across new openings. I am not sure why home delivery is even a priority here; it adds operational complexity. It’s better to clean up shop first and get back to the basics before adding new complexities. To be fair management does try to simplify. There are 49 different permanent dishes on the menu and additional 10 seasonal ones. Customers can choose from eleven different types of pasta. There is simply too much choice, and it makes orders complicated. The company announced to slim the menu down to its most popular and typical Vapiano dishes. There’s no need for an Asian salad at an Italian restaurant. "We have to go back to the roots, i.e. classic, honest Italian cuisine" says COO Everke. Regardless, in November of 2018, the supervisory board pulls the plug on CEO Jochen Halfmann and replaces him with Cornelius Everke. Everke himself has just become COO five months ago. Since 2017 he was responsible for international expansion. From 2011 to 2017 that role was filled by Mario Bauer – put a pin in that name, he’ll play a key role in the groups fate later. Then nine months later, in the middle of 2019, Cornelius Everke quits. He essentially concludes that his skillset and experience in the areas of internation expansion is no longer needed in the foreseeable future. To put it differently: Vapiano has moved from a growth story and has become a restructuring case, and other skills are required for that job. In June of 2019 Everke says the following “(we’ve) made a bit of a mistake when it came to foreign expansion”. No sh#t. Vapiano postpones the presentation of the 2018 annual financial statements three times in the spring of 2019, citing negotiations over an urgently needed loan of 30 million euros. It’s not until the end of May that a binding loan commitment comes through from the financing banks and major shareholders.
We are now in August of 2019 and the corona pandemic is just around the corner. Supervisory board chief Vanessa Hall takes over as interim-CEO and things are unravelling. Visitor numbers are declining; originally, it was planned to sell the US business but halfway through the year the buyer cannot come up with the money. But not all restaurants are performing poorly. The group's poor figures contrast starkly as an example with the experiences of the Swiss-German franchisee, who runs six restaurants. The Sodano family in Switzerland pays Vapiano a royalty of 6% of sales for the use of the brand. Enrico Sodano explains in an interview that they operate largely autonomously from the licensor. If an “accident” were to occur, he could immediately replace the Vapiano sign with Sodano, he says. The family concluded the rents and contracts with employees and suppliers independently. The Sodano family have six locations in Bern, Basel and Zurich, around one million guests every year and 350 employees. Things are going well on the ground. The delivery service they’ve built is offering them a second income stream. Expansion into Winterthur, St. Gallen and Lucerne are being planned; small locations with 150 to 250 square meters and an attached delivery service. Originally, Vapiano restaurants used to be huge but for such a large restaurant to be profitable, 800 to 1,000 guests per day are needed. That’s possible in medium-sized cities, but not in smaller towns which is why the Vapiano group now also supports smaller formats. Back to our corporate drama. The 2019 annual report would be the last report the group files. By the end 2019 the outstanding debt of the company is at an astronomical 450 million euros. Revenue has grown by another 7%, produced by four net new openings through two JVs and two franchise restaurants but operating losses come in at 317 million euros. That sound like an absolute shocker at first but depreciation and amortization charges are 345 million, so that operating cash flow is actually positive but unfortunately capital expenditures and interest payments are so large that they are eating up all of the company’s operating cash flow. Then in the beginning of 2020 Corona hits with full force and the world shuts down. As a result of the measures to prevent further spreading of the virus, the group is forced to cease all global business operations (except in Sweden). While all these shutdowns are happening, the group is the middle of negotiating with its lending banks and main shareholders. There are additional financing needs for restructuring measures, even without a pandemic happening in the background. The situation is so dire that the company starts pleading to the German government to roll out the package of financial help more quickly. Unfortunately, it’s to no end. The rapid closure of restaurants and the resulting lack of operating cash inflows in conjunction with the additional financing requirements, lead to the company’s final knockout punch. In April of 2020, the Vapiano group officially files for insolvency proceedings. The end of an era.

New Beginnings

Because of the pandemic, the majority of the group's subsidiaries in Austria, the Netherlands, Denmark, the United States, Sweden, and China also file for insolvency or seek liquidation. The US business never gets sold in the end and is wound down. In the summer of 2020, significant group divestments occur, including the sale of 75% shares in the group's French subsidiaries, shares in franchisor companies, Australian subsidiaries, German subsidiaries, associated companies, self-managed restaurants in Germany, and insolvency-related sales in the Netherlands, Great Britain, and Sweden. The buyer of the Vapiano brand and one of these bundles of Vapiano restaurants is company named Love & Food Restaurant Holding, a consortium led by Mario C. Bauer – a name I told you to remember. Bauer was a former Vapiano board member and led the national and international expansion, opening 200 sites in 33 countries from 2011 to 2017 until he was succeeded by Cornelius Everke. Bauer didn’t feel comfortable with the IPO at the time but clearly has a lot of managerial and entrepreneurial talent.
The buyer consortium is an absolute A-Team comprised of European QSR top league hitters, including the founder of the Pret A Manger chain Sinclair Beecham; Henry McGovern, the founder and Ex-CEO of the giant international restaurant and foodservice operator AmRest; the Van der Valk Family that runs hotels and Vapiano restaurants in the Netherlands, and co-founder and ex-CEO Gregor Gerlach. The acquisition value is 15 million euros and entails 30 Vapiano restaurants in Germany, albeit that’s just the purchase price which comes on top of any capital investment needed to refresh and return the sites to its former glory. Nevertheless, just as a thought experiment, if you can get each site to 2 million euros of revenue and 400,000 euros in operating profit on average, which wouldn’t be an overly aggressively assumption given the company’s history, you’ve got yourself a package that can deliver restaurant-level operating profits of 12 million euros or more. It’s not disclosed how much capex was needed to refresh the operations, just that fact that the overall investment plus purchase price was a middle double-digit million-euro figure. Stil, it probably was a decent purchase. The same consortium buys Vapiano’s French business for 25 million euros just two weeks prior. After the transaction concludes, the master franchise is given to Delf Neumann and his Gastro & Soul GmbH. Neumann is an experienced operator, and he is ambitious to revitalise the brand with new services and products. For example, instead of pizza, the restaurants will be serving pinsa - a flatbread made from sourdough, wheat and rice flour, topped similarly to a pizza. It targets a more health-oriented customer base looking for a less calory heavy option. The menu overall is expanded by including a variety of vegan and vegetarian dishes.
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Today Neumann’s Gastro & Soul GmbH operates 18 Vapianos on its own account and has 29 franchise sites, amongst other brands. By the year 2021, Vapiano operates 191 restaurants in 34 countries. This is around 50 fewer sites than before the bankruptcy. The number of branches is particularly thinned out in Germany – from 80 to 55. Nevertheless, Vapiano's home country remains by far the largest market, followed by France with 35 restaurants and Austria with 15 locations. “We have shrunk ourselves to health,” says Bauer in the aftermath and there is no further shrinking planned. Quite the opposite, the smell of expansion is in the air again – pun intended. Not as aggressively as before and with a new menu and ordering process.
Overall, the team around Bauer is filled with industry experts with knowledge and networks gained over decades who have a great track record, a long-term view, and the staying power to let Vapiano breath and finds its way back to success. The pressure of being a public company with all the associated quarterly, half-year and yearly disincentives have been removed. The menu is changed and extended with new types of pasta and sauces with significantly more vegetarian and vegan dishes available. Guests can order with restaurant staff, at terminals or on their phones and there are barcodes attached to the tables identify the respective seat. The food is brought to your table, all at the same time if you are in a group, no more annoyances with waiting in line. There is a plan for smaller, 350 square meter locations, with half the number of guests and significantly fewer staff and less set-up costs required to make the economics work. Locations that capitalize on remote work and increased demand for local lunch options, higher population density with shorter delivery routes and therefore cost-effective in house delivery services are targeted. And Bauer is testing the concept of ghost kitchens, which operate without a dining room or service staff, focusing solely on preparing food for delivery services, which for obvious reasons have a very different operational set up and footprint. Original founder Mark Korzilius however is not entirely convinced. He is not a fan of the pinsa for instance and he considers Vapiano's pizza as its cash cow, flagship product and believes that the core Vapiano proposition of Pizza, Pasta, Bar that has given the company its original success is being diluted. He instead admires the competitor L'Osteria, saying they’ve done a better job by focusing on Italian classics, especially the impressively large pizzas that sticks out beyond the plate is leaving every customer in awe. The guys who run L’Osteria are the same guys who have built Vapiano with him in the first place. Bauer on the other hand, like a true business leader, remains undeterred, stating that he is frequently asked whether Vapiano's restart was bold or foolish. He believes in entrepreneurship, franchising, in his experienced fellow partners and importantly the Vapiano concept. By the year 2024 you can find over 140 Vapiano branded restaurant in 27 countries across the globe, including locations far away from its birthplace like Australia, USA, Columbia, Chile, Bahrain, and Saudi Arabia. And why not? Italian food is, and will remain to be, incredibly popular. Vapiano offers fresh and tasty food at affordable prices in a good atmosphere. This combination of attributes should attract a lot of customers. It certainly has in the past.
For more stories: WIP Thomas Weitzendoerfer Substack

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Planning a trip to Dubai from Sri Lanka? Navigating the visa process is an essential step to ensure a hassle-free journey. Dubai, with its gleaming skyscrapers, cultural attractions, and luxurious lifestyle, attracts millions of tourists every year. For Sri Lankan citizens, obtaining a visa to Dubai involves understanding the different types available, fulfilling specific requirements, and following the application process diligently.

Types of Dubai Visas available for Sri Lankan citizens

Tourist Visa

The Tourist Visa allows Sri Lankan travelers to explore Dubai for leisure purposes. It is typically valid for 30 days and can be extended if needed.

Visit Visa

The Visit Visa is suitable for those visiting family or friends in Dubai. It also permits attending conferences, seminars, or business meetings in the emirate.

Transit Visa

If you have a layover in Dubai and plan to leave the airport, you can apply for a Transit Visa. It grants a short stay in the city for up to 96 hours.

Requirements for Dubai Visa from Sri Lanka

Before applying for a Dubai Visa, ensure you have the following documents and fulfill the criteria:

Passport validity

Your passport should have a minimum validity of six months from the date of entry into Dubai.

Application form

Complete the visa application form accurately, providing all necessary details.

Photographs

Submit recent passport-sized photographs as per the specifications outlined by the UAE authorities.

Proof of accommodation

Provide details of your accommodation arrangements in Dubai, such as hotel reservations or a letter of invitation from a host.

Proof of funds

Demonstrate sufficient funds to cover your stay in Dubai, including expenses for accommodation, meals, and activities.

How to apply for a Dubai Visa from Sri Lanka

Online application process

The most convenient method is to apply for a Dubai Visa online through the official channels or accredited travel websites.

Through a travel agency

Alternatively, you can seek assistance from authorized travel agencies that facilitate visa applications for Dubai.

Processing time and fees

The processing time for a Dubai Visa from Sri Lanka varies depending on the type of visa and the mode of application. Generally, it takes around 3 to 5 working days for processing. Fees also differ based on the visa category and urgency of processing.

Tips for a smooth Dubai Visa application process

• Apply for your visa well in advance to avoid last-minute delays or issues.
• Double-check all documents to ensure they meet the requirements specified by UAE authorities.
• Keep track of your application status through online portals or contact the relevant authorities for updates.
• Plan your travel itinerary and accommodation arrangements before applying for the visa.

Common mistakes to avoid when applying for a Dubai Visa from Sri Lanka

• Providing incomplete or inaccurate information in the application form.
• Submitting photographs that do not adhere to the specified guidelines.
• Waiting until the last moment to apply, leading to potential delays or rejection.
• Neglecting to provide sufficient proof of funds or accommodation arrangements.

Conclusion

Securing a Dubai Visa from Sri Lanka is a straightforward process if you understand the requirements and follow the prescribed procedures diligently. By choosing the right type of visa, preparing the necessary documents, and applying through authorized channels, you can embark on your Dubai journey with confidence.

FAQs

What is the validity period of a Dubai Visa for Sri Lankans?

The validity period varies depending on the type of visa. Tourist visas are typically valid for 30 days, while Visit visas may have longer durations.

Can I extend my Dubai Visa if needed?

Yes, certain types of visas, such as Tourist visas, can be extended within the UAE, subject to specific conditions and procedures.

Is it mandatory to have travel insurance for Dubai Visa application?

While travel insurance is not mandatory for Dubai Visa application, it is recommended to have comprehensive coverage for medical emergencies and trip cancellations.

Can I travel to other emirates of the UAE with a Dubai Visa?

Yes, holders of Dubai visas can travel to other emirates of the UAE, including Abu Dhabi and Sharjah, during their visit.

What should I do if my Dubai Visa application gets rejected?

If your Dubai Visa application gets rejected, you can reapply after addressing the reasons for rejection or seek guidance from authorized visa consultants for assistance.

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How long is the IVF process, and what are the step-by-step procedures at our Thane clinic?

IVF (In Vitro Fertilization) stands as a beacon of hope for couples in Thane, especially when traditional methods prove insufficient. Dr. Rita Modi, acclaimed as Thane's leading IVF expert, supervises the intricate process at our IVF services in Thane clinic. Let's delve into the step-by-step IVF procedure and its timeline in detail.
Initial Consultation: Embark on your IVF journey with a personalized consultation with Dr. Rita Modi, a seasoned IVF doctor . Here, she thoroughly evaluates your medical history, discusses fertility concerns, and tailors treatment options to suit your needs.
Ovarian Stimulation: The process begins by stimulating the ovaries to produce multiple eggs. Over 8-14 days, hormone injections are administered to encourage follicle growth, closely monitored through ultrasound scans and blood tests.
Egg Retrieval: Once the follicles are mature, the egg retrieval process takes place. Under sedation, eggs are delicately retrieved from the ovaries using a thin needle guided by ultrasound, a procedure typically lasting 20-30 minutes.
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The duration of IVF varies for each individual, influenced by factors such as ovarian response and embryo development. Typically, a single IVF cycle in Thane spans 4-6 weeks from ovarian stimulation to pregnancy testing.
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