Cocktail concept wins PITCH
We previously reported on the National RestaurantPITCH, a competition in which anyone could submit an idea for a pop-up restaurant, after which the winning pitch would be rewarded with its own pop-up during Horecava 2018.
The winners of the RestaurantPITCH will receive a fully equipped venue covering an area of 800 m2 for the duration of the trade fair, and they will also have a chance to win a starter package to open their own business. All this under the inspiring coaching of the competition’s initiator, figurehead, main partner and fellow jury member, Mr. Pop-up Michiel van der Eerde of the successful Amsterdam pop-up series BAUT.
Bar O
This week, it was announced who won the competition: two BAUT chefs with their concept ‘Bar O’. Van der Eerde kept himself properly out of the vote on the pitch submitted by his own employees. But the other jury members simply considered Bar O the very best idea.
Bar O: ‘Surprising’ combinations of cocktails and bites
So what makes Bar O so innovative? According to the press release, at Bar O by Timo Stemerdink and Tom de Rooij you experience ‘how cocktails and fine-dining bar food complement each other and create an exciting taste sensation, making the concept unique. You imagine yourself in an urban jungle; Bar O is a place to get together, enjoy surprising combinations of cocktails and small dishes; from fish and meat to vegetarian and sustainable options. Or simply to enjoy a convivial drink.’
Questions, questions
This brief piece of text raises many questions, such as: What is unique about the combination of cocktails and bites (and convivial drinking)? And what is the urban jungle in which guests imagine themselves?
These ambiguities turn out to be a deliberate strategy by the organisers, including food-service wholesaler Sligro. The idea is for curious people to follow the entire journey from dream to kickstart via social media and Nationale RestaurantPITCH in the coming months, using the hashtag #NRPITCH.
Dream concept
There, they will learn what it entails to open a hospitality concept, what the pitfalls are and how to avoid them or learn from them. Bits and pieces of the concept will also gradually be revealed.
We will experience it during Horecava 2018.
