Hospitality at a distance in Japan

Enbiun develops concepts from A to Z: strategy, design, food and drinks, branding and interiors. Concepts will have to be adapted during and after the corona time.

Restaurants, terraces and beach bars may open again on 1 June under certain conditions. A maximum of thirty people (including staff) may enter the catering establishments, subject to the 1.5-meter measure. The condition is that all guests can sit at a table. Creative director David Kulen & partner of enbiun, Jan Willem van de Sande, spoke during a webinar of Bidfood Netherlands on April 23th about ‘how Japan & and the rest of Asia are dealing with the epidemic, and how we can learn from it’. In this article we have summarized tips & tricks.

Japanese hospitality is Omotenashi!

You can also find it in small details; in many restaurants you will find baskets next to and under the tables, where you can put your jacket or bag, so that they will not lie dirty on the floor. That hygiene level, which also translates into small things, are an extra touch on service.

“Care for the environment, respect for each other and politeness is the common denominator.“

You can also find it in small details; in many restaurants you will find baskets next to and under the tables, where you can put your jacket or bag, so that they will not lie dirty on the floor. That hygiene level, which also translates into small things, are an extra touch on service.

Want to know more?

Do you also want tips and tricks to rewrite your concept? And know more about how Japan applies this? Please contact David Kulen.

Palland Manuel Art Director manuel@powerplant.nl