Eating in the Corona: Creative Ideas from Restaurants Worldwide – Culinary
For the hotel industry in our country, things are not looking good for the time being. Can they find inspiration for a new way of working in these examples from abroad?
Cup in the greenhouse
Serres Séparées, this is the name of the new project of the Amsterdam Art and Culture Institution Mediamatic. Two guests can sit down for each conservatory to dine together with a view of the water. In this way, guests stay in their own bubble while enjoying a vegetable four-course meal.
In the Algemeen Dagblad Founder and director Willem Velthoven explains that hospitality and distance do not have to be mutually exclusive. In the opinion of the creative, however, it is still a bit of a search for the best way of working. After all, the use at the table cannot be served as long as it must be kept at least one and a half meters away. For example, guests must pour their own wine or take their plate off the leaf.
Fall on the kick
Also in the Netherlands, John Prins, the owner of the Hague restaurant Invited do not sit with the suits. He began renovating his shop into a one-and-a-half-metre-long restaurant, with closed boxes, enough space between all the chairs and “social screens” between the bar stools.
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Customers often want to support their favorite store, but sometimes just forget to place an order. Meeting regular customers could easily be possible. In the meantime, why not translate that at the level of the restaurant, so that a ready meal is delivered to your home every week without being reordered every week? The only condition is that you can surprise your regular customers every week with a new dish or menu.
Travel around the world in your own region
You know them, those promotions where you can eat cheaply for a week in various participating restaurants. Why couldn’t you do that now? Several restaurants from the same city or village could (symbolically, of course) join forces to organize their own restaurant week, where a one-week menu is served at a fixed price. Such a formula asks for a creative, playful approach. How about, for example, a culinary journey around the world, for customers getting a passport and staying in every restaurant – staying in the methes can be different foreign cuisines – you get a stamp when they come to pick up their food?
Serres Séparées is the name of the new project of the Amsterdam art and cultural institution Mediamatic. Two guests can sit down for each conservatory to dine together with a view of the water. In this way, guests stay in their own bubble while enjoying a vegetable four-course meal. In Algemeen Dagblad, founder and director Willem Velthoven explains that hospitality and distance do not have to be mutually exclusive. In the opinion of the creative, however, it is still a bit of a search for the best way of working. After all, the use at the table cannot be served as long as it must be kept at least one and a half meters away. For example, guests must pour their own wine or take their plate off the leaf. In the Netherlands, John Prins, the owner of the Luden restaurant in The Hague, does not stick with the suits either. He began renovating his shop into a one-and-a-half-metre-long restaurant, with closed boxes, enough space between all the chairs and “social screens” between the bar stools. Customers often want to support their favorite store, but sometimes just forget to place an order. Meeting regular customers could easily be possible. In the meantime, why not translate that at the level of the restaurant, so that a ready meal is delivered to your home every week without being reordered every week? The only condition is that you can surprise your regular customers every week with a new dish or menu. You know them, those promotions where you can eat cheaply for a week in various participating restaurants. Why couldn’t you do that now? Several restaurants from the same city or village could (symbolically, of course) join forces to organize their own restaurant week, where a one-week menu is served at a fixed price. Such a formula asks for a creative, playful approach. How about, for example, a culinary journey around the world, for customers getting a passport and staying in every restaurant – staying in the methes can be different foreign cuisines – you get a stamp when they come to pick up their food?