What can and CO can teach restaurants on experiential dining rooms

Honey & co. Itamar Srulovich and Sarit Packer

Honey and co

There are few things more than standing than standing over the beds of living angles trying to get swollens into something juicy, not embarrassingly. Safely say: Barbecue reveals the best intentions and worst results, and yet Ised and Co., the Grount Groll Accouse and Itamar Srulovich, revealed that the gap between aspiration and reality and turned into MasterClass.

At their location Fitzrovia, honey and smoke, their guests Newly updated BBK MasterClass They surrender the tense, guided grill and asked for it to do what most of us usually make a mistake: cook meat over a living flame with confidence. And, on it, to that, get a brawl the perfect business case for experiential dining down at a time when restaurants are looking for income outside the dinner service. Here is a model, revealing in front of you – an experience that is intimate, instructive and, crucial, scalabilly.

Packer and Srulovich are neither dilethant. Over the past decade, they built one of the most famous most famous brands of restaurants in London. Honey and CO., Their original Fitzrovia Cafe, has become a name cult in the power of feta and honey cheese, fragrant Israeli graduating duties and warmth of hospitality that felt imported from different lunches. Honey and spice, their shares, extended the range. Honey and smoke, a larger sister in Great Portland Street, gave them a stage for a barbecue cooking its childhood. Kitchens and evenings Clubs still extended the brand and further, making a master class their natural sequel. All at once: exceptional food served with education, story and income.

And the class is also refreshing and recovery. There is no tricshire or “Cuere’s Secrets” of the valve with the Namis, but incredibly useful facts and opportunities not to practice non-so secret secrets as you go. You’re chopping, season, make bread, you set a crooked foul and watch that cooks show the difference between releasing firing work for you and fight it.

As any of their chefs can learn you, but you may not experience personal resources in this scope, the details are mostly: the way marinades are thrown, the moment of meat is ready, the type of grill of patience requires. In my visit, I learned more in two hours than I had years of reading Cookies.

As you would expect, many participants repeat visitors from the Pair of Pair Clubs, who now treat restaurants almost like another home. Others were Diehard lovers who ate the way over the honey and co portfolio. And they saw it as a logical next step (I’m on). Others were complete newcomers and curious teenagers, but even they talked about brands with a certain respect. And to mix – loyalists deepen their relationship, they enter new people who were spelled where business logic would shine.

For a restaurant, the advantages are obvious. The classes are densed, so they provide additional flow of income in the sector where margins are sinister solidly. They are directly eaten in loyalty. Once you stretch Aubergine under the Hone & Shopto’s hour, you are far more likely to buy a book, reserve a table or drag a group of friends back to dinner. And Twice as a live exploration live. Watching a room for a room that react to soft for spices and barbecue techniques talking about your market than Stack of online criticism has ever been able.

And is structurally important. British Summers warms up, and barbecue enjoys extended cultural importance between us who never tortured to grab the barbecue. And that has a lot to teach other restaurants.

It will succeed at home a little – and it is ironic, genius. The harder skill, more loyal student becomes a teacher.

As an expert in the restaurant industry, I truly believe that the future of hospitality in the form of education will be shaped as a service. Not all this way, safe, but dinfers want to understand what they eat and go home with knowledge as much as great memories.

For restaurants, this means thinking in ecosystems, not isolated transactions. The Super Club is fed with a kitchen, which feeds on the restaurant class. Each layer is stronger next.

What sets honey and smoke is, its balance of authority and accessibility. Guests know that they are in capable hands, but nothing ever perfectly into intimidation. Even as a dinner, you feel part of the process, not just observer. This inclusiveness is why it works as a theater and work.

This is not a global franchise with branded spice in every supermarket – at least not yet – but it is a flawless case study in how to extend the restaurant brand outside the dining room.