How To Select A Hostbar For An Event in Korea

Choosing a hostbar from a site like 호스트빠 is an important decision that you can event be a great party or just a mediocre night. The dinner part and event entertainment will take place here, so the venue format, design, service conditions, and menus must suit you with all the criteria.

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Hostbar location

Venue options depend on how you imagine your night. It can be an open veranda or restaurant on the top floor of a skyscraper with access to the observation deck.

The room shape is very important in terms of table settings. The most popular type of seating setting is with a round table, "Herringbone", "P" or "T" letters and separate seats.

Hostbar design and style

If you adhere to certain color concepts in design or hold themed parties, then the design of some rooms may not be in accordance with style. Pay attention to various colors in the rooms, chairs and furniture. Design bars like what alcohol is served there, the hospitality of the crew, and how well they look like during their work.

The faster you start looking, the higher the opportunity to find a suitable hostbar.

Location size and dimensions

When you arrive to see that place, don't forget to check with the administrator for the right number of rooms and how many people can serve. Often the halls seem bigger than actually, so the measurement "with the eyes" is not enough. It happens that the client is displayed an empty area, and with a banquet table, the empty space is several times less.

For comfortable seating, one guest will need at least 2 sq.m. However, don't forget that the dance and contest that sooner or later will begin, and it will be very disappointing if the invitation holds a wedding without leaving its own seat.

Also, ask about the possibility of closing the whole place. If the amount for the service exceeds your financial expectations, then determine how many events will be held at the restaurant on the selected date.

Service fees and prices

호스트빠 costs are calculated using a simple formula: Duplicate the number of guests with a menu cost based on 1.2 kg of food per person. Service can also be a separate cost line - Check this question with the restaurant manager, and also ask how many servants will serve your vacation. For every 10 guests, we recommend allocating at least 1 waiter for good service.

There are several aspects of organizations that can be saved like carrying your own alcohol. In a restaurant, mark-up per production unit reaches 200% -300%.

Discuss this nuance with the manager first, because the company does not always allow the use of products without the right quality check or certificate, and also impose a large "cork tax" in alcohol.

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nazmul Joined: September 9th, 2019