Continuing from last week, we talked about how restaurants need to have a completely different appeal from others in the future. The environment surrounding restaurants will definitely become tougher from now on , so they need to become one-of-a-kind as soon as possible. That's the only way to survive. To do that, we need ideas that no one else has tried yet , so let's move on.
Just like last time, I will try the method of thinking of "turning common sense upside down." Last time, I wrote it in a hurry, so it felt like it was just a list of random thoughts. This time, I will try to think about it in a more logical way.
First of all, when you turn common sense upside down, you have to be clear about what the underlying common sense is. "Common sense in restaurants." If this is vague, even if you turn it upside down, the answer you get will also be vague. What we need now is not a vague idea, but a sharp idea that can be put into practice right away.
Let's imagine ourselves as restaurant patrons and think about what a restaurant is generally considered to be.
- A place to satisfy your appetite and drinking desire
- A place to eat or drink something that the restaurant is famous for
- A place to eat, drink and talk with someone
- A place to go and meet someone famous at the store
I think that's about it.
Ok, let's deny this entirely .
- Unable to satisfy appetite or desire to drink alcohol.
- Don't eat or drink the local specialities.
- alone.
- I'm not going to meet anyone at the store.
Now, if we turn this around, what kind of sales style will emerge?
One thing popped up.
That is, coffee shops and cafes .
I'd get in trouble if I said they don't have any specialties, but in reality, most of the menu items are substitutes that can be found at other stores (excluding very strategic limited-edition Frappuccinos, etc.).
I'm writing this blog in a cafe. Most of the customers are solo. The student next to me is doing his math homework, and the gentleman across from me is reading a novel. The office lady next to me is answering emails on her computer while talking to customers on the phone (women are so skillful).
I see. This is the concept of "third place" that Starbucks started . Providing a place that is neither work nor home that you can go to on a daily basis. The business model is that you receive the cost of coffee as a fee for using the space.
However, this model was created more than 40 years ago, so it's quite old . But it's good. The world-famous Starbucks model was a way of "total denial of common sense in the restaurant business." Let's think about a different business model with this way of thinking.
Ah...I have an idea.
What's more, this business model that I came up with is one that Bokumo has been running for 11 years.
Bokumo is a restaurant, but also a live music venue and a talk venue . We have held talk events inviting people from wineries, musicians, university professors and researchers. This "place for presentations" is the opposite of a restaurant .
We serve food and drinks, and introduce our specialty menu items, but that is not what customers "mainly want . " The main focus is on the "show of the day ." Many people come alone. They come to see the presenters, not to see me or the staff at our restaurant.
The business that meets all the upside-down conditions is "event sales."
Wow, I did it for 11 years . Last year, 230 people came to the event for the 10th anniversary of Nagoya Club Quattro. Everyone looked like they had fun.
In the first place, I started this restaurant because I wanted to run a "restaurant with presentation functions." So, creating a place for presentations was an invention like Starbucks that completely denies the definition of a restaurant (sorry for exaggerating a little).
However, due to the coronavirus and other things, we haven't been able to hold many events at the moment.
Well, let's do an event after all.
I don't think this is the only answer to the question of "one and only store."
However, by turning the definition of a restaurant upside down, we were able to notice the individuality that it inherently possessed.
By honing this individuality, a true originality may emerge .
Let's do it, let's hold the event while being careful about the virus.
So, we will be holding our first event after the coronavirus closure.
This was decided at short notice so the announcement is a little late, but it will be tomorrow.
Amita Hachidori + Yujou Fiddle + Satoshi Osuga "Bokumo, it's a little early but congratulations on your 11th anniversary with an audience and live streaming"
| Date and Time | Saturday, July 11, 2020 Doors open at 14:45 Start at 15:00 |
|---|---|
| venue | Bokumo |
| watch | Broadcast will start automatically on Amita Hachidori's TwitCasting account at the scheduled time. * Broadcast will also be available simultaneously on other sites (YOUTUBE, Periscope, FACEBOOK) |
| Participation fee for distribution | Viewing the stream Tipping (free to watch as it is a normal stream, please help by sharing once the stream starts) [Tipping destination] PayPal BASE TwitCasting Tipping Items (Ocha Baku 50, Ocha Baku 100, Ocha Baku 500) |
| Venue admission fee | 3,500 yen (drinks not included) *Reservation required, limited to 15 people. Click here to make a reservation to view the venue. *Please wear a mask and disinfect your hands if you are viewing the venue. *Please refrain from attending if you are not feeling well, such as if you have a fever. There will be no cancellation fee in this case. |
| Cast | Hummingbird Amita = No. 4 Yujyo (fiddle) Satoshi Osuga (gt) |
Oh yeah, July 17th marks the 11th anniversary of Bokumo. We won't be holding any big festival events like we do every year, but for now, the above event will be a celebration of the 11th anniversary. Please join us, even if it's just for streaming!
We will be doing event promotions, so if you would like to perform, please contact us.
I'll come up with some ideas next week!
