At a time when restaurants are temporarily forced to close, Haus launched The Restaurant Project to support American restaurants by creating collaborative apéritifs. With the project, 100% of the profits go to the restaurants, which is essential for supporting employees and covering some of the costs of operating during an uncertain time.
Naturally, each of the co-created apéritifs represents the unique culinary approach of each restaurant. For instance, the Haus x Poole's Diner apéritif combines the tart and sweet flavors of grapefruit, thyme, Tellicherry pepper and honey, while the Haus x RICH TABLE offers a completely different set of flavors with botanical shiso, local citrus fruits and aromatic chrysanthemum.
Co-Created Apéritifs
The Restaurant Project by Haus Supports Restaurants During COVID-19
Trend Themes
1. Collaborative Apéritifs - There is an opportunity for more food and beverage companies to collaborate with restaurants to create unique offerings that support struggling businesses during the pandemic.
2. Restaurant Support Platforms - There is a growing demand for unique support platforms that can help restaurants stay afloat during uncertain times like COVID-19.
3. Co-branded Products - Food and beverage companies can create co-branded products with restaurants to provide a new revenue stream and support multiple businesses at once.
Industry Implications
1. Food and Beverage - The food and beverage industry can create more collaboration opportunities with restaurants, offering unique products and support during difficult times.
2. Hospitality - Hospitality industry companies can explore ways to support restaurants beyond their own businesses, such as co-branding opportunities with food and beverage companies.
3. Ecommerce - More ecommerce businesses can provide a platform for restaurants to sell co-created products, allowing for a wider distribution and potential for more revenue streams.