THE CREOLE SKILLET RESTAURANT: A POST KATRINA START UP

The purpose of this paper is to examine the steps followed, obstacles faced, and sources of help and information used by Ms. Anne Kiefer in opening up a new restaurant in the City of New Orleans in the wake of Hurricane Katrina. The sequence of steps did not follow the textbook model of a start up. Decisions were made with little information or analysis. The decision process reflects the entrepreneur's lack of business experience and her sense of urgency. The founder went to familiar sources for referrals, help or information. Elected officials or government administrators were used to get help in cutting through local and state government state agencies Ms. Kiefer's lack of experience in the restaurant industry was balanced by her nephew and his wife who had a formal education in restaurant operations and years of restaurant experience. On the other hand, Ms. Kiefer's most valuable role was providing the investment funds and especially knowing people who could help solve problems. Hurricane Katrina had an impact on this process. The Warehouse District where The Creole Skillet is located suffered no flood or wind damage. Citywide damage, however, put a premium on getting skilled tradesmen for renovation work and getting proper permits, etc. through overworked City offices. Last, the convention business has been hurt, however, long-term prospects for the City, Warehouse District and The Creole Skillet are most optimistic. [PUBLICATION ABSTRACT]