{"id":41057,"date":"2016-02-19T14:01:29","date_gmt":"2016-02-19T13:01:29","guid":{"rendered":"https:\/\/www.horecatrends.com\/en\/?p=41057"},"modified":"2016-02-19T14:03:25","modified_gmt":"2016-02-19T13:03:25","slug":"food-festivals-prevent-queues-or-make-sure-your-guests-enjoy-the-queue","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/food-festivals-prevent-queues-or-make-sure-your-guests-enjoy-the-queue\/","title":{"rendered":"Food festivals: prevent queues or make sure your guests enjoy the queue\u2026"},"content":{"rendered":"

Guest blog of Leonie van Spronsen, living and working in Paris, heard her colleagues complain about the long queues during the \u2018Taste of Paris\u2019 last week. Due to the start of the festival season last weekend with the \u2018Taste of Holland\u2019, Leonie blogs about the annoyance of queues. It is not too late to do something about them yet..<\/p>\n

Over the past few years they have been popping up all over the world, these \u201cfoodie-festivals\u201dwe mean, they are either indoor or outdoor, focus on astonishing gastronomy or on variations of our favourite snacks. I personally feel that this is a great development, as the average foodie enjoys these more than a dance festival. But much to our dismay, queueing up\u00a0 has become a regular activity at all these \u201cfoodie-festivals\u201d.<\/p>\n

Every small but delicious bite you want to try is ruined by a spectacular waiting line. At \u2018Taste of Paris\u2019 the average waiting time was 30 to 45 minutes for basically every stand. But also last summer, while visiting \u2018Rollende Keukens\u2019we had to conclude that the festival has had its best days, the terrain gets way too busy these days and this takes the fun out of it for us and many others. Obviously these huge crowds are great for the organizers and illustrates the large demand for these types of events, but the negative effect of over-crowdedness will clearly affect your event and the future of your event quickly.<\/p>\n

So how come this situation arises on these festivals? The fact that there are long lines at amateur festivals is to be expected, their organizers usually aren\u2019t specialized in the logistics of F&B. Besides, true hospitality is usually not their main goal. But these \u201cfoodie-festivals\u201d consists mostly of hospitality entrepreneurs am I right? How is then still possible that these festivals create such un-hospitable situations? Hospitality is their core business!<\/p>\n

For the future of the \u201cfoodie-festival\u201dit seems to be very important that we solve this \u2018queueing up-situation\u2019 because if not.. Will they still be as popular as they are or will people get sick of it soon?<\/p>\n

You can either solve this or accept the lines and entertain your guests!<\/p>\n

In regards to entertaing your queueing customers, festival entrepreneurs could take some inspiration from baker Dominique Ansel. With two lines a day in front of his bakery (early morning for the cronuts and at 4 PM for the milk cookie-shots) this is the man that can tell you a thing or two about lines and people in lines. He excels in entertaining his waiting customers, like last weekend when he personally handed out roses to \u2018his line\u2019 for Valentine\u2019s Day at his bakery in New York City. But on any given day, him and his team hand out warm madeleines, hot chocolate milk, appel cider or lemonade if it\u2019s hot out.<\/p>\n

At the opening of his bakery in Japan they even went as far as doing social media challenges between the lines in New York and Tokyo. They arranged for breakdancers to entertain the crowd and when it got really sunny and hot, they sprayed their customers with water sprays to keep them cool.<\/p>\n

You can check out our article about the opening of the Tokyo bakery on our website hospitalitytrends.eu<\/a>.<\/p>\n

So consider entertaining your guests while they wait and thus make sure your \u201cfoodie-festival\u201d visitor keeps coming back for more. We would love to visit festivals without lines but if that\u2019s too much to ask.. at least keep them entertained!<\/p>\n

Leonie van Spronsen<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Guest blog of Leonie van Spronsen, living and working in Paris, heard her colleagues complain about the long queues during the \u2018Taste of Paris\u2019 last read more<\/a><\/p>\n","protected":false},"author":11,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[113,124,12,80,105,109,121],"tags":[],"class_list":["post-41057","post","type-post","status-publish","format-standard","hentry","category-hospitality","category-p-en","category-uncategorized-en","category-sector-2","category-leisure-sector-2","category-trends-2","category-place"],"acf":[],"yoast_head":"\nFood festivals: prevent queues or make sure your guests enjoy the queue\u2026 | horecatrends.com<\/title>\n<meta name=\"description\" content=\"Guest 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