It is interesting, that a quite simple culinary experience can capture guests [and journalist], and not only impress people - but also lure them serious money out of their pockets. A three-course menu for AED 1,220.00 ain't cheep.
Please read the details in the link above - just to give you a short synopsis: Dinners are strapped into chairs around one big table. The structure with the chairs and tables are lifted by a crane to 50m height. You will have a 3 course menu [obviously it is rather simple, as the chefs don't really have a lot of equipment - they can more or less just arrange the food - but not cook it]. You have a breathtaking and slightly freighting view around you and subsequently you are a big pile of money lighter after the experience…
Nice. I usually like to have it less flashy. But we can definitely learn out of this concept: The experience is all about the perception of guests. If you are diverting the guests focus on something impressive, people likely rave about your venue.
It starts with the "small" things: Every great bar has a focal point. A point on which eyes are meeting and thoughts travel. A point which is nowadays consistently forgotten by "bar" designers.
Another thing would be the "Sense of Arrival". This brings guests into the right mood and could improve their perception about the bar.
Whatever it is - it should directly catch the subconsciousness of the guest [off course without manipulating him/her] and just change moods and excitement.
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