Step 1. Customer Asks for Information from an EPG Agent

An EPG Agent explains the business concept and outlines all options. The customer's intention to continue is obtained.

Step 2. Customer Meets with EPG Agent for Business Planning

An EPG agent presents several retail sites, based on the demographics specified by the customer, and suggests possible options. If the customer decides to use equipment or project financing then a financial profile is completed. A nonrefundable thirty percent deposit is obtained. An escrow account is established to hold the remaining funds required to complete the project. No further work on the project occurs until complete funding is in escrow.

Step 3. Customer Selects a Site, Confirmed by an EPG Agent

The customer signs a building lease with the landlord and obtains a business license and state resale permit (California) for the selected location.

Step 4. Customer Finalizes Choice of Options for the Store

The customer works with EPG architectural, engineering, and administrative staff while in this stage. An EPG contracted architect draws blueprints. EPG or their contractors pay fees associated with planning and store construction. A second payment equal to thirty percent of the contract total is drawn from the escrow account after plan check is completed and the construction permits are pulled.

Step 5. Building the Store

Contractors build the store with selected options. EPG schedules milestone dates for the project, based on delivery of long-lead items. At the rough framing inspection, fifteen percent of the agreed contract is drawn from escrow. Prior to equipment delivery fifteen percent is again drawn from escrow. The final ten percent due to EPG is paid after final state and city building inspections are passed.

Step 6. Training

EPG trains the new Water Gourmet store owner and staff in all aspects of management and daily operations. Operation manuals are provided for the selected filtration equipment, cash register, and other optional equipment. Operational procedures to meet health and sanitation requirements are also provided.

Step 7. Follow-Up

The success of the Water Gourmet store is important to the EPG team, the store owner, and the customers. Therefore, we include in the initial contract, a requirement that the owners make operations data available to the EPG team. This component of the process is essential because complex state and local requirements for water quality must be maintained at all times. EPG collects information about dispensed water volume, equipment operation, and equipment maintenance The data is used to help evaluate the management and daily operations of the store and to recommend changes and improvements. EPG staff remains available to owners at all times for ongoing support, advice, and information about new products.

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