As we near the end of 2015, the last couple of months have brought us some interesting notes. Here are some of the more interesting ‘trends’ we’ve witnessed in Bangkok through the last few months.
While they do get soggy if they sit in your cocktail for too long, they add a lot of color and flair to your drink. Give it another 4 months before we se them everywhere. Just like the Mason Jars.
3 years ago, Thailand was introduced to the European / American version of Red Bull. Now, and slowly, we start to see Monster sodas on the shelves at Gourmet Markets and Villa. But at 125 THB a pop, will they be able to make it into a market already saturated with energy drinks? Thailand could sure use their deep sponsorship funds……..
Seeking that little extra flavor of Thailand? Or perhaps a local ex-beer-ience? Many people are. Singha beer’s sidekick sibling is quickly emerging as the hip, ‘beer-in-the-know.’ But hang on…..shouldn’t “Leo” be a Lion?” What’s up with the Leopard?
Every space on a restaurant or cocktail menu is valuable real estate. Yet, we still see too many menus with simple, standard cocktails listed. We’re looking at you hotels. With so many other alternatives to suggest, why offer a drink on your menu that shows no creativity (or interest) and immediately dates you back to 1987.
Despite the Thai economy struggling at the moment, we continue to see many new food & beverage outlets opening up. We receive multiple Facebook invites, Facebook updates, pictures from our friends and of course, the mailed invite showcasing the upcoming “Grand Opening!!” Yet, sadly enough, has anyone noticed all the closures? They close very quietly, don’t they? And note, the statements “we’re looking for a new location” and “under renovation” are often closures hidden behind softer words. Not all, of course, but many. Here’s just a partial list of the many restaurants Bangkok is sad to see go: Ku De Ta’s “Signature,” Thong Lor’s “Perfume” and “Water Library,” and Asok’s “Le Maverick.”
In a country that pirates everything from watches to luxury hand bags, what’s keeping the country from pirating ‘organic’ produce or even ‘fresh’ items? Ever wonder why that fresh fish tastes a little frozen? But hey, the menu states “fresh.” And that ‘organic’ coconut water. Are you sure? Is that Rolex real?
There are some really good venues keeping things honest, but at the same time, there are some that are not.
With the Thai baht losing strength amid political uncertainty, we’ll see more hotels look to bring on freelance consultants to assist where needed. These needs will likely be in concept development, operations, and the bar. Unwilling to risk hiring any more highly paid expats or obtaining the always tough to get work-permit, hiring a seasoned professional for a couple of weeks or a couple of months will be the sound thing to do.
1-2 years ago, only a handful of restaurants were employing Filipino staff. With many restaurants and bars catering to English speaking guests, English speaking (and perhaps a bit more passionate??) staff have become a huge advantage. We now see many, many more restaurants with Filipino staff. And for the ASEAN agreement for the end of 2015? No one seems to know.
It’s now assumed that all restaurants and bars will offer complimentary Wi-Fi. But this year’s Wi-Fi is having somewhere to plug in your phone……ideally close to your dining table, if not on the table itself.
Let’s face it, other than a good Stephen King novel, nobody’s reading anything longer than 2 pages. So then, your restaurant manual (which has been pieced together from manuals at the Hard Rock, Hyatt, and Sheraton) is about 118 pages too long. The answer? Pictures or “Infographics.”
Yes, you can get a great tasting plate of kra-pow gai on the street for 30 baht (.90 USD). You can also get a hungry rodent scurrying up your leg or a cockroach crawling across your toes. You can even get this with extra-strength pollution sprinkled on top. It’s all the ‘local expereince’ everyone is seeking, right? Right……
The culinary schools are everywhere. The ones that do well, however, will be wise to offer a couple of cocktail classes or beer appreciation courses. The interest is there.
Think it’s time that we move away from the waxed mustaches and suspender wearing bartenders making drinks with 43 ingredients in them (and take 30 minutes to make). Got anything that you can make in a couple of minutes, tastes great, and just makes me want to have FUN? The bartender smiles, “How about a Mezcal Margarita?”
With hotels understanding that hotel guests prefer to eat ‘outside’ the hotel, we’ll continue to see more hotels turn their in-house food & beverage concepts over to stand-alone, or freestanding restauranteurs. The advantages are simply too many. That freestanding restaurants are more appealing to the local market tops this beneficial list.
www.evolution48.com is a boutique Hospitality Consultancy firm located in Bangkok, Thailand.
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