Without knowing it, you have possibly visited a theme restaurant, this is a tiki bar, a Hard Rock Cafe or history-inspired restaurant. In our last article, we found that there are restaurants adopting a thematic concept to the end, especially in Montreal, Quebec and Chambly. For most owners interviewed, it was the implementation of their passion for the story or role play. However, they faced financial difficulties? What did they adjustments in order to stay on the market? This is what we will discover in this article.
La Chope Goblin
For Anne-Marie Bédard co-owner, the pitfalls experienced by the restaurant seem not affect: "I guess, like any restaurant, it's always difficult to get financing for starting a small business. We did well out. "Moreover, these difficulties have not prevented Bedard and her spouse to remain faithful to the target since they opened, that is to say, offering an atmosphere that is both friendly and family. For example, after a thematic evening dedicated to Vikings and a thematic evening dedicated to pirates, their school recently held an evening themed cosplay, that is to say the act of dressing up in character drawn a manga, a comic book, video game or movie.
L'Auberge du Dragon Rouge Le Cabaret du Roy
Before the opening of the Inn, Martin Gauthier, owner, said her restaurant was burglarized three times before opening. Indeed, during the work, the thieves fled with the materials. His insurer refused to pay, believing that the restaurant would eventually declare bankruptcy. Fortunately, the Inn is doing well, considering the creation of the Cabaret du Roy in 2001. The latter, however, had to adjust its orientation there three years, adopting the theme of pirates.
"It always happens in New France says Mr. Gauthier, but it was as skilled in a corner of the New France. There has been a lot of piracy in the St. Lawrence River and found it interesting because, among other, it is a relatively unknown fact, a historic part of Quebec that is not helpful [...]. »
Makes for a rather unusual theme restaurant, recipes of the Inn and Cabaret are suitable for those with gluten intolerance. For Gauthier, the reason is simple: "I was personally diagnosed with celiac disease there four years. From that time, I weighed it hard in the kitchen to avoid having gluten in our recipes. »
The Fourquet Fourchette
The menus offer was also part of the losses by the Fourquet Fourchette adaptations. According to its owner, Richard Rassi, the restaurant has a greater role to regional products. Among the dishes on the menu, we find a French Onion Soup at Cru Bell Tower, a firm cheese from Abitibi-Témiscamingue, and flavored with Blanche de Chambly, Quebec a Unibroue brewery.
In addition to having changed its furnishings, the hotel has made some changes "with clothing of personnel which originally was very demanding for staff to be dressed according to the original theme of New France, Rassi says. Today, it has a lighter dressing choices, more [comfortable]. "Without going into details, Mr. Rassi acknowledges having had some setbacks, like any restaurant.
As we have noticed, most interviewees owners did not attribute their difficulties to the specialization of their restaurant. Instead, they were prepared to live barriers in the same way as would an entrepreneur in the early years of the project. After some modifications, is that other aspects need to be improved? What lessons a future restorer could draw? Do not miss our last article of the series, which will address these issues.
