Crazy Business Idea 1: Historical Restaurant
During times of caffeine-induced jitters, I sometimes come up with business ideas that seem great at the time, but probably aren’t. I thought I’d let loose some of these concepts on this blog for public scrutiny (or ridicule).
The Business: Historical Restaurant.
Description: A restaurant that simulates as accurately as possible the type of food served in a historical period. French food is one thing, but French food from the Dark Ages would be a whole new culinary experience.
Sample recipies for a Medieval-themed restaurant:
Period: England Late 15th c.
Pudding of porpoise. Take the Blood of him, & the grease of him self, & Oatmeal, & Salt, & Pepper, & Ginger, & mix these together well, & then put this in the Gut of the porpoise, & then let it boil easily, & not hard, a good while; & then take him up, & broil him a little, & then serve forth.
Period: England Late 15th c.
Crustade. Take a pie shell, & bake it dry; then take marrow & do there-in; then take hard yolks of Eggs, & grind them small, & thicken them up with Milk; than take raw yolks of Eggs, & mix it with diced chicken, & do there-in; & if you like, Small birds; & strengthen well your filling with Sugar or honey; then take cloves, Mace, Pepper, & Saffron, & put there-to, & salt it; & than bake, & serve forth.
Everything about the restaurant, from the decor to the waitstaff, should match the historical period as well. Prices however would be in the mid to high range, due to the exotic dishes and uniqueness of the cooking methods.
Also please visit Food History News for more information.
The historical concept could be extended to any historical period or country raising new interest and appeal. For example, what did Attila the Hun’s rack of yak leg taste like? Or how does chocolate taste when prepared in the ancient Mayan way?
Target Markets: Foodies looking for a new, exotic, memorable experience. History buffs looking to travel back in time. Tourists wanting to be immersed in local traditions.
Problems: Failure rate of a new restaurant is notoriously high. Finding qualified chefs may be a problem. Certain ingredients may be prohibitively expensive or hard to come by. Additional cost for a historical expert may be high. Food critics may be at a loss as to ratings of unfamiliar food. Flavors might be distasteful to modern palettes and some dishes may truly be terrible, and better left to history?
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