Raptor Hall

 Raptor Hall will be a comfortable, inviting restaurant designed to make our customers feel like they are immersed in the rich history of our United States military during the day and a vintage military era atmosphere in the evening. The decor and theme are based on military branches and war eras. Walking in the main entrance, you will be met by our "Recruiters," that will guide you to the restaurant or towards the exhibit that displays more of a look at our military's history. Inside the restaurant, you will have the main hall that will have a stage and dance floor in the front. On either side of the main entrance will have a hero or memorial-themed room for large groups and an "Officer's" and "Enlisted" club. Memorabilia and decor will tastefully be throughout the dining area, with a military patch wall and an arch of memorial dog tags. The military history portion of the building will be essentially an interactive museum with a gift shop with photo booths with the option of guided tours and theater. The energy and atmosphere of the restaurant will be high and draw some of its power from the nostalgic setting for the oldest vets to share stories of their service to the newest military recruits excited about following in their predecessor's footsteps. By offering an exciting, tantalizing, and rewarding experience for its customers, Raptor Hall, and its serviceoriented approach will be immediately embraced by those that love dining out. 

 Raptor Hall will focus on the military-affiliated population in San Antonio and the alamo region that surrounds the city. The military-affiliated population includes: Veterans/Retirees, Active/Reserve/Guard Military, Basic Military Training  Graduates • Dependent Family members to those stationed at JBSA • DoD Civilian Employees, Family members of BMT Graduates With a planned location in Downtown San Antonio, we will be centered between the three military bases that make up Joint Base San Antonio: Lackland Air force base, Fort Sam Houston, and Randolph air force base. Our research suggests that those segments represent more than 384,714 potential customers. Suppose we don't count Non-military affiliated patriots that give us 1233 potential customers per day. That number will continue to grow along with the city of San Antonio's rapid expansion. Factor in the military members that come for continued training, also known as TDY, and the city's strong population growth, and we see a great opportunity here.  JBSA has contributed $48.7 billion a year to San Antonio's economy. JBSA also employs nearly 20% of the population and is the largest single DoD installation.

Our sample menu will feature:
Bacon & Steak Pull-Apart Loaf
Bacon Twist
Ribeye Steak Crostini
Cesar Salad
Skillet Bourbon Steak
Brownie Rum Trifle
Fireball Soaked Roasted Pineapple  Chicken

 We plan on pricing our items at the average cost compared to our competitors. We will work with local farms to source what we don't make in Raptor Hall. We intend to make many of our items in-house: • Bread • Whipped Creams, • Butter • Infused liquors • Sodas • Mixers • Juice • Ice Cream, and partner with local breweries and wineries to create uniquely crafted drinks.

 Our Team is Kijana Prowant is the CEO of Raptor Hall and has ten years of experience working at nightclubs and restaurants, also being a frequent customer of nightclubs and eateries during her military career. She has been a consumer at bars, nightclubs and restaurants in California, Nevada, Texas, New York, Florida, Kentucky, Kansas, Virginia, Pennsylvania, Washington D.C. and Tennessee. Being a customer and employee, and have gained significant insight into what works for clubs and is lacking. She is the CEO of a nonprofit organization that houses homeless veterans and works all over the city of San Antonio. Her family members have owned, and operated restaurants in Los Angeles, California, and Silver Springs, Maryland, and owned and operated catering companies; her mother graduated from Le Cordon Bleu in the early 2000s and passed down the experience and lessons in management and operations. She has a family member who was a regional manager for Mcdonald's and took her to volunteer to cook for Ronald McDonald House Charities in Baltimore, Maryland. Her late father helped start up businesses including several restaurants in southern Los Angeles before he passed away November of 2022. She has taken several business seminars and is currently enrolled at The Art Institute of San Antonio as a Digital Cinematography Major with a minor in Business Management. 



We are also welcoming members who would love to be apart of our team.