"Au Garde-Manger" - Opening a New Medieval Restaurant in the East Riding of Yorkshire

Résumé du document

In France, the growth and success of medieval restaurants in historic cities like Paris, Angers and Avignon, shows the interest of people as it relates directly or indirectly to the culture. People like to have fun, learn something whilst having a good time around a table. I chose to create this type of restaurant, because I'm passionate about History and especially what relates to the Middle Ages.

I always wanted to start my business in connection with the factual. Therefore, the choice of this restaurant came to me immediatly, because we mix the normal activity of a restaurant with a medieval show. Hull is a big city opening with its harbour and its network rail. The city has a history, it was the Monks of Meaux Abbay who created Hull in the 12th century. Then, in the East Riding of Yorkshire there are a lot of abbeys because the region was very religious in the Middle Ages.

A medieval restaurant is a restaurant where you can have fun and provides a show throughout the meal with stakeholders. People can eat yesteryear food and can attend performances of fire eaters, dancers and troubadours. Indeed, they can talk with the comedian and servers and ask some informations abour their dance, their instruments and the food. In this place you eat, fun and cultivate your spirit.

Extraits

[...] The only medieval restaurant in England is in London. Therefore, we have a significant advantage, we have no competitor in this niche, although competition is rude among restaurants in Kingston-Upon-Hull. III Target, potential customers The population of the East Riding of Yorkshire is about If the restaurant is open in Hull, we have a lot of potential customers. Indeed, there is ferry between Hull and Rotterdam and if Netherlands tourists come in Hull, they can come in Au Garde Manger because this type of restaurant doesn't exist in their country. [...]

[...] Therefore, it must be educate them in the Medieval language, song, and distractions. Thereafter, there will be no turnover so important because it will cost a lot of money to the company. B Opportunities and Threats Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage Victor Kiam This part is about the extern analysis of the business Opportunities The market is not busy, there is not any competition in the medieval restaurant sector. [...]

[...] There is a lot of abbeys in the East Riding of Yorkshire. But, if we can't buy this type of building we can buy other building and decorate all the restaurants, this solution removes the authenticity of the restaurants and the idea that we want to convey to customers. We will decorate the place with a Middle-Ages style, with long table, with tapestries in the walls. Servers will dress in period clothing and will talk like in the Middle-Ages. There are many jugglers, dancers, magicians and troubadours for amuse people when they eat. [...]

[...] The dishes served at tables, are old recipes dating from the Middle Ages. A lot of pork recipes, boar, deer, peacock and pheasant too. Given the large number of vegetarians in Great Britain, we propose a large variety of vegetarian recipes. After the name of the restaurant and the food, we will talk about the place where we create our restaurant. The best for this type of restaurant, is to buy an old building who dating from the Middle-Ages, for examples an abbey or a chapel. [...]

[...] It's important because when you create a company must invest in the both ways there, and even more when you invest a lot of money. We must also find a place with history and charm that does not cost too much to renovate in order to minimize costs. Finally, we can ask the question to create a franchise with the name Au Garde Manger ? Bibliography Texts Deakins and Freel (2009), entrepreneurship and small firms, McGraw Hill Bartlett, Belbin, Bennis (2009), Business, the Ultimate Ressource, A & C Black Chell (2001), Entrepreneurship, Thompson Learning O'Neill (2000), Business Development in the Humber Region, Viborg : NSC Timmons and Spinelli (2004), New Venture Creation-Entrepreneurship for the 21st Century, Irwin APCE (2006), Ouvrez un restaurant ! [...]