FOR IMMEDIATE RELEASE

Jeffrey I. Krantz appointed as Director of Strategic Business Development and Technology Strategy

Stratford, Connecticut. September 2007 – SCK Direct, Inc., the creator of the internet-based business model for managing and monitoring restaurants, bakeries, and food production facilities of all types, is pleased to announce the appointment of Jeffrey I. Krantz as Director of Strategic Business Development and Technology Strategy.

SCK provides many application modules for food preparation facilities. QPM, The Quality Production Management Solution, is presently being deployed in popular Fast Food Brands to greatly improve their quality of foods prepared, while maximizing the freshness of those products served to customers, significantly reducing labor and waste. This SCK QPM system, Quality Production Management, utilizes thousands of man years of specialized IP created by its management team engaged in food service for over forty years.

Prior to joining SCK Direct, Inc., Mr. Krantz was Director of Advanced Technology for DayJet where he was responsible for designing the system architecture for the groundbreaking real time reservation and operations system of the world’s first per seat on demand jet taxi service.  Previously, Mr. Krantz served as Director of Technology Strategy for Citrix Systems.  Mr. Krantz was the lead architect and designer for the initial technical team that helped start Citrix in 1989.  Prior to Citrix, Mr. Krantz worked for IBM in the MVS Advanced Technology group as well as the OS/2 Architecture and Design Group.  Mr. Krantz has authored several books and holds numerous technology patents.

“We are fortunate to have a director of Jeff's stature at SCK Direct, Inc.  He is an accomplished industry veteran with considerable expertise in all areas of technical leadership and rapidly scaling a business," said Ben Koether, Chairman. “His experience will be a great asset to our team and customers as we expand significantly our SCK Technology deployments with major world wide brands.

“I am excited to join SCK Direct, Inc., an organization which has demonstrated a significant and uniquely scalable technology, said Jeff Krantz.  “I look forward to contributing once again to building a revolutionary world wide business and moving our customers and partners into the future.”

Mr. Krantz holds a BSEE and MSCS from the Polytechnic Institute of New York.

About SCK Direct, Inc.  SCK PUTTING THE Q -QUALITY- IN REMOTELY MANAGED FOOD OPERATIONS

SCK Direct, Inc. is an ASP software and services company leading the development of remote management and monitoring (M2M) solutions for the restaurant/foodservice and other OEM equipment industries. SCK software manages remote foodservice equipment securely, in real-time, over the internet, providing automated food safety, HACCP (referred to as QHACCP), controlling production management (QPM), and supporting asset management, (QAM).  SCK Direct, Inc. is a leader in applying remote monitoring and diagnostic technology for the restaurant industry, delivering significant labor costs savings, increased food quality freshness and availability, reduced customer service times, more efficient and effective employee training, and overall increased facility profitability.  The SCK remote monitoring and management solution includes software, server-based applications, agents loaded into in-field devices, and connectors that interface with call centers and wireless devices.  Additional information about SCK is available at www.mysck.com.

Notices: All marks are the property of their respective owners. © Copyright 2007 SCK Direct, Inc.

Certain information discussed above may constitute forward-looking statements within the meaning of the federal securities laws. Although the Company believes that the expectations reflected in any such forward-looking statements are based upon reasonable assumptions, it can give no assurance that its expectations will be achieved. Forward-looking information is subject to certain risks, trends and uncertainties that could cause actual results to differ materially from projected results. Among those risks, trends and uncertainties are the general economic climate, costs of food and labor, consumer demand, interest rate levels, the availability of financing and other risks associated with the acquisition, development and operation of new and existing restaurants.

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