In Bangkok, where I live, it's hard to keep track of all the takeovers. There are up to 15 of these events – also known as “Visitor transfers,” where the visits of barnenders from the whole world drinks a host bar-occurring every week. Recently, Studio of dry covertail studioA winning-winning place in the Thonlor area, hosting each week, with 14 visits of barners in less than two months. The Multifloor Venue Within the barIn the meantime, the anniversary is celebrated in August by hosting 27 Bartenders in one night. and Lennon by LennonA vinyl spokesman, with the Opium Bar off the December stations, despite the opium a 20-minute ride.
It's not just Bangkok. In the bars around the world, visitors transfer a way for barners to exchange knowledge and introduce themselves to a new market. Satisfactory brands are usually sponsored, events allow producers to satisfy awareness about their products, while bartenders' signers on brand retail budgets. And, for host bars, a visitor transfer offers full opportunity for the industry to gather their space. These events seem to benefit everyone, so what doesn't want?
“The almost nightly offering visitors shifts focuses on the thin industry,” said Annabelle Joyce, a regional director for the aromatic group Tascarella. Those in the industry may “feel obligated to attend, despite work schedules” and always, the same bars are invited – sometimes several times in a city in a city. They are not always worth all the effort. “In the short term, hosting many events will bring social media hype and brand brand,” as often as financial visitors' financial success. “
Now, loyal guests feel the strain. During the takeovers, most of the host bars have not served their typical menus, which means that customers, who also do not know that a takeover is fixed in fixed soups and ambitions they went. “We have received a previous feedback from travelers traveling from abroad to visit a shift shift, they find drinks,” as William hunter, leading partnership F * NKYTOWN. Bangkok cocktail bar starting with this method; Visitors can now order from the usual menu to takeover.
Chanel Adams, Bar Manager SA The bamboo barAlso in Bangkok, believe that a good visitor shift starts from thinking before just transfer to the guest. “We have to ask: What specific value does this exchange have?” He said. “We must completely build the goal rather than just perform events for themselves.”
Adams says that one way it can be in its bars is to marketing their events better, with enough time for guests to know what they know. “The consumers saw a résumé in famous places but missed the distinctive view, specialized skill or personality that made this particular bartender of their attention,” he said.
Before a Shift Shift at Bamboo Bar, Adams lead a roundtable, invite members to the bank in Bangkok to the bank to learn from each other. They discussed all aspects of trade, from the development of social media recipe. Recently, for the series of visitors in the bar that prompts the day-to-day women's international day, bar managers from China and preferred spirits from their drinking countries.
The concept of roundtable is an idea developed by Adams with Tommy Wong of Cmyk In Changsha, China. He said roundtables allow participants to share “important info on how to host visitors from two different cultures,” to help all sticks to develop their guest experiences. “
For some, however, the programs outside these pop-ups is the way forward. Bar Leone recently targeted its payment Stage ProgramWhere young professionals can move to Hong Kong and work at the world's famous bar for six to 12 months, with the possibility of participating in team full-time. And double chicken please, in New York City, held it Bar2bar Program In collaboration with Taiwan's moonrock last year. During the exchange, the shepherd owner and double chicken please the captain of the floor working with teams in each of two weeks. The initiative offers an opportunity for “learning and long connection between hospitality teams around the world,” says Gn Chan, co-founder double chicken please. “We want to offer our team at a time to gain insight to their work, local ingredients, dynamic ingredients, dynamic ingredients, dynamic components, the dynamics of F & B and culture.”
However, despite overaturation, guest bonds do not go anytime soon. Them, as in all aspects of trade, should be customized to remain relevant. “Visitors who shift their best when they develop open minded and genuine cultural exchange,” says Adams. But “Without evolution, we are at risk for talent and the audience.”