FOOD & DRINK | Bitchin’ in the Kitchen
Roses are Red, Violets are Blue, Where the Hell Are You?
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n the last episode of Bitchin’ in the Kitchen, we already covered the New Year’s aftermath. But rarely discussed is the aftermath of St. Valentine’s Day, a day highly anticipated by many overzealous lovers yet a nightmare for some, namely restaurant business owners, F&B managers and chefs. We asked Saki Hoshino, chef and partner at 80/20 Bangkok, Nicola Bonazza owner of Enoteca Bangkok (Michelin Plate) and Thitid Tassanakajohn (Chef Ton) of Le Du about their professional Samantha Proyrungtong, and Australianborne entrepreneur with Thai roots, founder of Bangkokfoodies.com and Bangkok Foodies OFFICIAL Facebook community who has become a well-known voice in the Bangkok culinary scene. FB: BangkokFoodiesThailand, IG: BangkokFoodies 58 | MAR /APR 2020
experiences with overbooking, no-shows and how they combatted the challenges. We even discovered how the Valentine’s Day booking debacles have influenced major changes in booking systems in the restaurant industry. Please give me an example of a nightmare booking or no-show for Valentine’s Day that you’ve experienced in the past. Nicola: Luckily, it’s been a long time. I haven’t had any experience as bad with no-shows, but yes, of course, every year there is a certain amount of them. But actually, cancellations and no-shows are becoming more and more annoying on a normal day. Valentine’s Day, however, is especially risky! Saki: Two years ago, before we renovated the restaurant, we were fully booked on Valentine’s Day, bangkok101.com
