Main idea
My idea for this documentary is to look into to the history of a successful business and the business I have chosen is the Thornham deli as I am friends with the owners and that it is a successful deli and restaurant that has won multiple awards for its food and accommodation as it is also part of the holiday homes chain called No'33 which is a high class holiday home provider.
I want to look into what made them start the deli what they did to make it a success and how no'33 helped spread tinder influence and how did all the higher up members of the deli joined the business and that I will the questions around the deli and the history of what the deli and number 33 use to be before its popularity.
Treatment for my idea
In life I believe that any small business can grow into success. My film is will show this by exploring the growth of the Thornham deli from a simple town farm shop into a successful deli and restaurant but the main conflict is the village of Thornham response of the change from a local shop to a restaurant and deli ultimately I want the audience to feel compelled to choose a side on the subject of change as it can be for the best of a business or the downfall of a business and I want the audience to understand that the deli expanding and changing was best for business.
The topic of the documentary
The subject of this documentary is the Thornham deli and how its changed from being a simple farm shop to an award winning restaurant,deli and shop which rakes in thousands of pounds a day with collective profit from all the different sections along with its sister company NO'33 which is a boutique holiday rooms/houses for people to stay in.
These houses and rooms increase the amount of income the deli is receiving yearly as since converting the top floor of the deli into suites have bought in loads of business for the deli.
The way I'm going to present this info is by using my own footage of the deli and rooms to physically show the change in the deli and archived photos of what the deli looked like before the extension of the restaurant and the shop and how that affected the business by also asking the main partners in the business.
The main characters: Janie Thompson, Denise le gallez and Gemma Arnold
Janie Thompson
is Owner of the Thornham deli and how she fits in the documentary is by using her as the bases of gaining information on the delis past and the background of her purchasing the deli an how she ended up expanding the business and could help me obtain ways to create questions for Gemma and Denise.
Gemma Arnold
is the Executive chef of the restaurant side of the deli and is responsible for a team of chefs and all the homemade food produce which is sold in the deli the way she fits into my idea is that I could gain information why the restaurant section has become so successful by asking questions about her training and experience in the industry and how she met Janie and Denise.
Denise le gallez
is the front of house manager who is responsible for the team of waiters and waitress of the deli and general upkeep of the deli along with the upkeep of no33 suites which are on the second floor of the deli the way she can fit into the documentary is by giving the viewer a look into what is done to make the deli successful and how she got involved in the deli and no33 I will also ask about the criticism they have recieved over the years.
The conflict
the conflict in this documentary is of the criticism the dli has received ever since Janie took over and expanded the business and how the deli changed due to this criticism and how they have tried to change themselves to suit the publics criticism.
i will be asking both public and waitwers to get one the publics view on the deli and get an inside view from the waiters that might have thier own view on the publics criticism.
Audience biases
the one problem with the audience is that ever they have had a bad experience with the deli or have been told contradicting evidence about the deli or its owners but the audience need to know that before the documentary starts they need to understand that this documentary wasnt created to slander the thornham deli or any of its owners or its buiusness partners but just to answer the question of the documentary which is "can small local buissness grow to become county known successes?"
Interivew structure
each interview for this documentary will be structured diffrently according to the interviewee.
Janie Thompson
The reason for this interview is to establish the history of the Thornham deli and the background of Janie and how she came to acquire the deli but to also establish how she came to run the deli and how her idea for the deli has changed since she orignally took it over.
The interview will take place in one of the NO33 suites which are located above the deli that its somewhere she is most comfortable in the deli.
Gemma Arnold
The reason for this interview is to show how the kitchen has adapted to the new clientele and have changed their products they create for the client such as vegan options andante other special requirements. Another reason for this interview will help the audience understand the background of the kitchen staff and how they all met and the reason they joined the deli. The interview will take place in one of the sections of the kitchen so it helps give the audience a visual standpoint for the video and show ow the kitchen works in the background of the interview.
Denise Le Gallez
The reason for this interview is to give the audience a view of the goings on of the front of house staff and how they have adapted for the new clientele and how they have changed the front of house area and the restaurant has changed overtime to help with the increased amount of customers coming into the deli and what is their view on the criticism they receive from the public.The interview will take place somewhere inside the restaurant probably after the lunch time rush so it doesn't affect business.
Structure of the documentary
The structure of the documentary will change over time as it evolves but i plan to start the documentary with a voice of god narration by me about the deli9 and stating the question i am baseing this documentary on and along with this i will be using either a bit of stock footage of the deli or some footage i have found that gives you a look at the deli what is in store for the viewer and then we will go to the interview with Janie which gives the audience the background on her and how she came to acquire the deli and how she helped the deli reach new heights of success and helps give them origins of their sister company NO33.
Form and style
The style of camera work I will do will mostly be traditional legs and camera setup so I can get steady shots of the deli but I might also use freehand camera work which will help show movement in my piece and this type of filming would most likely be used when filming in the kitchen due to having a tripod will create a health and safety problem for the chefs and the camera crew.
The type of editing will change due considering what I'm editing for example If I'm editing an interview I will use graphic nameplates for the subject being interviewed and will use stock footage that will be inserted over some points of the interview so the interview will appear more interesting then just a sit down Q and A.
Resolution
I imagine the film ending with a short narration of me talking about how this documentary has answered my question hopefully with a positive not negative but to get to this resolution the documentary must reveal positive information about the deli as a more positive point of view will make the deli seem more customer friendly and have tried to change themselves to fix the problems that the customers have voiced through any different channels.
Unique Qualifications
The reason I am qualified to do this documentary is because my experience with the deli and that I have been working there for more than 2 years and that I have very positive work relationship with all 3 of these people and that since tarting here I have realised a change I the customers and clientele we receive unlike the customers we had a year ago.
Logistics
one of the main problems I will have with the creation footage of the deli is that in the restaurant if I need to gain stock footage I need to give warning to the customers due to them not liking themselves being filmed.
My idea for this documentary is to look into to the history of a successful business and the business I have chosen is the Thornham deli as I am friends with the owners and that it is a successful deli and restaurant that has won multiple awards for its food and accommodation as it is also part of the holiday homes chain called No'33 which is a high class holiday home provider.
I want to look into what made them start the deli what they did to make it a success and how no'33 helped spread tinder influence and how did all the higher up members of the deli joined the business and that I will the questions around the deli and the history of what the deli and number 33 use to be before its popularity.
Treatment for my idea
In life I believe that any small business can grow into success. My film is will show this by exploring the growth of the Thornham deli from a simple town farm shop into a successful deli and restaurant but the main conflict is the village of Thornham response of the change from a local shop to a restaurant and deli ultimately I want the audience to feel compelled to choose a side on the subject of change as it can be for the best of a business or the downfall of a business and I want the audience to understand that the deli expanding and changing was best for business.
The topic of the documentary
The subject of this documentary is the Thornham deli and how its changed from being a simple farm shop to an award winning restaurant,deli and shop which rakes in thousands of pounds a day with collective profit from all the different sections along with its sister company NO'33 which is a boutique holiday rooms/houses for people to stay in.
These houses and rooms increase the amount of income the deli is receiving yearly as since converting the top floor of the deli into suites have bought in loads of business for the deli.
The way I'm going to present this info is by using my own footage of the deli and rooms to physically show the change in the deli and archived photos of what the deli looked like before the extension of the restaurant and the shop and how that affected the business by also asking the main partners in the business.
The main characters: Janie Thompson, Denise le gallez and Gemma Arnold
Janie Thompson
is Owner of the Thornham deli and how she fits in the documentary is by using her as the bases of gaining information on the delis past and the background of her purchasing the deli an how she ended up expanding the business and could help me obtain ways to create questions for Gemma and Denise.
Gemma Arnold
is the Executive chef of the restaurant side of the deli and is responsible for a team of chefs and all the homemade food produce which is sold in the deli the way she fits into my idea is that I could gain information why the restaurant section has become so successful by asking questions about her training and experience in the industry and how she met Janie and Denise.
Denise le gallez
is the front of house manager who is responsible for the team of waiters and waitress of the deli and general upkeep of the deli along with the upkeep of no33 suites which are on the second floor of the deli the way she can fit into the documentary is by giving the viewer a look into what is done to make the deli successful and how she got involved in the deli and no33 I will also ask about the criticism they have recieved over the years.
The conflict
the conflict in this documentary is of the criticism the dli has received ever since Janie took over and expanded the business and how the deli changed due to this criticism and how they have tried to change themselves to suit the publics criticism.
i will be asking both public and waitwers to get one the publics view on the deli and get an inside view from the waiters that might have thier own view on the publics criticism.
Audience biases
the one problem with the audience is that ever they have had a bad experience with the deli or have been told contradicting evidence about the deli or its owners but the audience need to know that before the documentary starts they need to understand that this documentary wasnt created to slander the thornham deli or any of its owners or its buiusness partners but just to answer the question of the documentary which is "can small local buissness grow to become county known successes?"
Interivew structure
each interview for this documentary will be structured diffrently according to the interviewee.
Janie Thompson
The reason for this interview is to establish the history of the Thornham deli and the background of Janie and how she came to acquire the deli but to also establish how she came to run the deli and how her idea for the deli has changed since she orignally took it over.
The interview will take place in one of the NO33 suites which are located above the deli that its somewhere she is most comfortable in the deli.
Gemma Arnold
The reason for this interview is to show how the kitchen has adapted to the new clientele and have changed their products they create for the client such as vegan options andante other special requirements. Another reason for this interview will help the audience understand the background of the kitchen staff and how they all met and the reason they joined the deli. The interview will take place in one of the sections of the kitchen so it helps give the audience a visual standpoint for the video and show ow the kitchen works in the background of the interview.
Denise Le Gallez
The reason for this interview is to give the audience a view of the goings on of the front of house staff and how they have adapted for the new clientele and how they have changed the front of house area and the restaurant has changed overtime to help with the increased amount of customers coming into the deli and what is their view on the criticism they receive from the public.The interview will take place somewhere inside the restaurant probably after the lunch time rush so it doesn't affect business.
Structure of the documentary
The structure of the documentary will change over time as it evolves but i plan to start the documentary with a voice of god narration by me about the deli9 and stating the question i am baseing this documentary on and along with this i will be using either a bit of stock footage of the deli or some footage i have found that gives you a look at the deli what is in store for the viewer and then we will go to the interview with Janie which gives the audience the background on her and how she came to acquire the deli and how she helped the deli reach new heights of success and helps give them origins of their sister company NO33.
Form and style
The style of camera work I will do will mostly be traditional legs and camera setup so I can get steady shots of the deli but I might also use freehand camera work which will help show movement in my piece and this type of filming would most likely be used when filming in the kitchen due to having a tripod will create a health and safety problem for the chefs and the camera crew.
The type of editing will change due considering what I'm editing for example If I'm editing an interview I will use graphic nameplates for the subject being interviewed and will use stock footage that will be inserted over some points of the interview so the interview will appear more interesting then just a sit down Q and A.
Resolution
I imagine the film ending with a short narration of me talking about how this documentary has answered my question hopefully with a positive not negative but to get to this resolution the documentary must reveal positive information about the deli as a more positive point of view will make the deli seem more customer friendly and have tried to change themselves to fix the problems that the customers have voiced through any different channels.
Unique Qualifications
The reason I am qualified to do this documentary is because my experience with the deli and that I have been working there for more than 2 years and that I have very positive work relationship with all 3 of these people and that since tarting here I have realised a change I the customers and clientele we receive unlike the customers we had a year ago.
Logistics
one of the main problems I will have with the creation footage of the deli is that in the restaurant if I need to gain stock footage I need to give warning to the customers due to them not liking themselves being filmed.
This is a well written proposal that clearly outlines the purpose, structure and key elements of your idea. Very good work Harry. When reflecting on your finished product, compare your final piece to this to this and discussed how your idea may have changed or evolved.
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