Another experimental format born to face the collapse of sociality and the catering sector is a mix of ancient and modern that has something poetic.
Foxtail Supper Club: the circle of virtual foxtail dinners. I don't know about you, but the name already reminds me of Pickwick and the sect of extinct poets. But at the table. In essence, it is a distributed and limited number restaurant, open for virtual dinners.
How Foxtail Supper Club works
The pandemic has affected the way millions of restaurants operate. There are many companies that are struggling to stay afloat, with many new innovative and experimental initiatives (I talk about it here). A bit like this “tele restaurant”, the Foxtail Supper Club.
The chef Page Pressley he really intended to open it, the Foxtail Supper Club. A physical restaurant, to all intents and purposes. And it was almost there, too. Plans sometimes change quickly, and Pressley decided to adapt by creating an open restaurant concept for virtual dinners.
Here too the business model in the pandemic era is starting to show some common characteristics. The mix between physical and virtual, the sharing of users, the "synthesis" of the sense of intimacy.
Twice a week, the Foxtail Supper Club opens 11 "seats" to ensure that diners can gather in a specific place and time (using the Zoom platform).
Virtual dinners become real
In collaboration with Assembly Kitchen, a local online platform for meal kit deliveries, guests receive already prepared virtual dinners directly at their home. They can add a personal touch, however: together with the food they will receive cooking instructions to complete the necessary preparations. And then exchange straight and culinary impressions.
The virtual dinners (in the meantime they have become real in the guests' dishes) are composed of five courses and include two main appetizers and desserts.
