Abstract
Our presentation is about export the concept: “le bar à Huitres”, the oyster bar in foreign countries. Garry Dorr took back “le bar à Huitres" in 2010. He chose to make the restaurant go upmarket. And now, he proposes the most beautiful seafood platters of Paris, and an exceptional choice of oyster. It is a work of several months of research on the French coasts for obtains this result. According to the newspaper's Le Monde it is: “the most impressive collective of oysters in the capital”. The Philosophy of the restaurant brand is making an allusion to Haute Couture or high-class fashion. Le bar à Huîtres is a high-class seafood restaurant.
First, the legislation in the United State is heavy and hard. It is necessary to make a lot of administrative procedure to obtain licenses to serve alcohol. And the laws differ from each state. The “on-license" allows selling alcohol only in the restaurant. Another license is needed: " license restaurant " who allows to sell all the alcohol, but you should not exceed 40 % of the turnover with the alcohol. If we exceed this turnover, we need to have a " license tavern ".
It's hard to choose well the license in USA. Sometimes, to obtain license it could be very long (almost one year), and they have to be to renew every year contrary to France every 10 years. We can meet difficulties at this level. To avoid this problem, we need to have someone to help you in USA.
