[Sca-cooks] weird idea... medieval restaurant

[ruadh]

About the menu, **for sale:**  a Quarterly Booklet[s] ... with more details
about the menus served, but not the exact recipes.
Consider the purchase of 'supplies and food' in bulk. This would be daily
feasts, not just for one weekend. Seasonal as well as regional [ when -we-
go ... franchise]. Here we *have* to play what the public expects, not
"..history the way it should have been". We want their monies, to keep our
food theme going. Ru

snips----- >
> I think I would go the route of "mediaeval food in a modern world", and
let
> the food speak for itself, using period recipes and tastes but presented
in
> a way attractive to modern patrons.
>
> I would keep mediaeval decoration to a *tasteful* minimum:
>
> The menu would be a three section booklet........ I personally wouldn't
give the period form of
> the dishs' name or the source in the menu: instead I'd give the dish it's
> modern name and a one-line description

>
> The menu would also change periodically to take advantage of the season
and
> produce:

> I would not have a notice board for flyers etc. My business would be a
> restaurant, not a billboard for mediaeval re-enactment groups.
>
> I agree with Katherine, the main problem would be distinguishing oneself
> from tacky theme restaurants and the like, although with tasteful decor
and
> superb food, word of mouth and good reviews should make this a minimal
> consideration