Executive summary

I am actually a student in Applied Foreign Languages at the University François

Rabelais of Tours .
For my project, I would like to open a French restaurant in New Orleans, which would
be called: A la bonne franquette. (it's a French expression meaning that people eat like
they are in their own house, with their family).
This restaurant would propose some recipes of each regions of France, that is to say, the
specialities of the entire France.
French cook is reputable all over the world for its quality and its taste.
That's why I think that open a French restaurant in the middle of a big American city is a
great idea.
First of all, the décor: in the purest French style. Outside, a terrace sheltered under a
pergola which will be cover with some perennial plant, like in particular some roses.,
walls with visibles stones.
For the inside, some little circular or squared tables, with white tablecloths, candles,
maybe a piano, in fact anything to bring a friendly atmosphere, which give the feeling
that we are at home:
Next, for the cook: the idea is to propose some specialities coming from every regions of
France, such as the sauerkraut, the foie gras,

the knack wursts

the gingerbread for the Alsace; the ceps, the preserved duck, the cheese “Trappe
d'Echourgnac” or the walnut cake in Dordogne,

the basquaise chicken,

the piperade, and the garbure for the Pyrenees, the aligot, the stuffed cabbage in
Auvergne, the cantal and the truffade in the Cantal, the coq au vin, the beef Bourguignon
, the fondue bourguignonne for the Burgundy,

and the crêpes for the Brittany...

An example of a menu: (in the Rhone)
Starter
a sausage roasted with Beaujolais wine ( sausage, beaujolais, mushroom, spuds)
Dish of fish
a skate with brown butter
Cheese
Canut's brain
Dessert
tart with praline

To success with such a project, I need your financial support.

Indeed, such a project will be excellent for you, both in the financial level, and the
reputation.
Because, to finance a project which start could only be beneficial to you, especially if
this one got many chances to succeed.
Definitely, the French restoration is booming in the United States: 15% of the 3500
restaurants in San Francisco are for French food, people are fighting over French books
cooking in the bookstores, French cooking classes increase every days.
In this boom of the French culinary art across the Atlantic, the whole lot is to take it at
the good moment, which I propose you to do right now, by supporting my project.
The customers will be everyone of every class, with every budgets, indeed, I want to
create a lot of different menus for every budget, and for every need of my clients. If they
want to eat fast or slowly, it's up to them.
I don't I a plan to growth, because I want to focus on this restaurant, I don't want it to
become an assembly line, I want it to be unique. I want it to become the reference to
French cooking in the United States.
My advantage, is that there will be food for every budget, for students, or business man,
for meetings or birthday party.
I don't want to include my family in this project. Indeed, I am not sure that it will be a
really good thing, because it could affect our relationships , that's why I don't want my
family to be involved in that.
I am good to manage people, I can give orders to people, it's not a problem to me, but I
am definitely not good in bookkeeping.
This restaurant like I already said , will be for every budget, but I want to specialise the
prices for students, and middle class. Of course, everyone can come, but as it concern the
prices, they will not be really high to give the opportunity to the persons with not a lot of
money to eat in a restaurant with good food.
Customers want to eat some not expansive food, and they want to be like home when
they come to our restaurant. That's why the atmosphere is really important, such as the
prices.
In the United States, there is a lot of fast food which are not expansive, but which serve
food with high fat content. I propose here to open a restaurant which can be also for
people which have no time to eat, just pass and take there food to bring it at work, and
also for people who want to be in a place where they can relax, and in every case, the
prices will not be very high compare with others French restaurants, but not as low as the
fast food restaurants.
In the New orleans, there is a lot of French restaurants, but there serve more often than
not, expansive and gastronomic food, they are here to people with a lot of money, and
that's not my objective.
About the financial part, I think a project like that will be encourage by some banks, and
their support add up with my money will be enough to start for a few months. To make
people know my restaurant, I want to do some advertising, like some flyers, maybe a
television add, and of course organize an event for the opening day with an extract of
different part of the menu, and with a lot of influential persons of the city, like the
mayor, chiefs of some restaurants, some movie stars living there like Reese Witherspoon,
and also some football players...
I think it's the best publicity to make, because people will be in the place, and eat the
food, also they are famous, so they can have a good influence on customers.
For the distributors, I want them to be local, and biologic. I really want to serve good
food, good for people , their health. Also, that kind of food is in expansion in the United
States, so it's the moment to go into that.
At the same time, I want my restaurant to be good for the environment, for the climate,
by doing a PEST analysis, that's mean a scan of the external macro-environment in
which the firm operates can be expressed in terms of the following factors:
• Political
• Economic
• Social
• Technological
It's really important to me to be in agreement with the environment. And it's not only a
way of seeing, it's also an important point in our favour if our restaurant is not a problem
for the environment, and the climate.
As it concern the employees, and particularly the kitchen staff, I want them to have a
certain experience of cooking, and of course cooking French food. Maybe hire some
French chiefs.
About the service, I don't ask for many experience, I just really want them to master
French language of course, and also English, because I want my waiters and waitresses
to be able to talk with the clients in French if they want it, or in English if they want it to.
Also, they have to got the attitude of French waiters, what make them particulars , the
patience, the politeness, the perfect reception..
The table below show the salaries:

FUNCTION CHARACTERISTICS BUDGET/ SALARY/ MONTH

waiters To serve the clients $ 1400

chief cook $ 2000

me The organization $ 2200

All of those things prove that my restaurant is a great investment for you.