what people will want
Prediction #2
3 refs
6. November 2017

Building a Restaurant Community

The world is frightening, so we move closer together. We want our fireplace back. Building communities is a great opportunity for restaurants to keep guests coming back. Whether online or offline: share your attitude and your philosophy and turn guests into followers. (Arrg! You don´t have a philosophy? Bad for you.)

“Hygge” leads to collective happiness.

The Danish created a term for coziness and the world goes crazy. Hygge. Our fast paced world lets humans seek for harmony, understanding, trust and appreciation. If you follow the “Hygge” you know how it is done. This is also the concept behind the term “3rd Place” which made Starbucks famous.

Floor staff. The unsung heroes of the bar.

Everybody is celebrating the bar tender, the rock star behind the bar. But restauranteurs should take more care of the ones who actually serve and interact with the guests. The floor staff is the link to your brand. They make sure that guests come back hence they build your community. Make sure that floor staff gets as many touch points with guests as possible. And coach them often. It will make the difference.

 

Please see all references which support the prediction “Building a Restaurant Community” below.
Reference #1

Hygge leads to happiness - together

beyond helps with designing and executing modern visions for successful gastronomy: keynotes - workshops - gastro-consulting

image via unsplash

The Danish created a term for coziness and the world goes crazy. Our fast paced world makes humans wanting more harmony, understanding, trust and appreciation than ever. If you follow the Hygge descriptions, magazines and websites you know how it is done. It involves design, material, candles, lighting and behavior. You can call it cocooning or creating a secure place with only positive impressions. Leaving the reality outside for a while. This is also the concept behind the term “3rd Place” which made Starbucks famous.

https://www.happinessresearchinstitute.com
https://www.hyggelife.com/…
http://www.hygge-hamburg.de
https://www.timeout.com/…
http://mikkeller.dk/location/hyggestund/

Reference #2

Floor staff - The unsung heroes of a bar

beyond helps with designing and executing modern visions for successful gastronomy: keynotes - workshops - gastro-consulting

image via unsplash

Everybody is celebrating the bar tender, the rock star behind the bar. It is true that in the last years this position gained some ground and is very well appreciated in the industry. Lot´s of fairs, competitions, brand ambassador positions and openings support this new view of people mixing and inventing drinks. BUT we need to take more care of the people actually serving the drinks and interacting with guest when entering the venue. They are the link to the brand, the bar, the “whatever you do”. They will make sure, that guests come back. They build your community. Make sure that floor staff gets as many touch points with the guest as possible and do train them often and seriously. It will make the difference.

https://www.thespiritsbusiness.com/…

Reference #3

How your attitude is important for your brand

beyond helps with designing and executing modern visions for successful gastronomy: keynotes - workshops - gastro-consulting

image via unsplash

We get all the information we need in an instant. We are overwhelmed by offers and in this jungle of possibilities it is hard to make the right choice. We need to find the signpost showing us the right way and the right place for us. Restaurants with an attitude and a displayed opinion can be this guideline. If you like what you read or see, you will be convinced of the whole package and you can be sure, that you will find other people there, who believe in the same things. A new community evolves of guests who have the same values, thoughts or mindset.

https://habibi.at/en/

stay tuned

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