Award-winning bartender and owner of ‘Bar Am Wasser’ in Zurich

Dirk Hany and Bar am Wasser are harnessing the power of digital word-of-mouth using TWISPER Business.

Learn how Dirk Hany uses TWISPER Business tools to connect with happy customers, leverage positive recommendations and reduce client acquisition costs.​
Read full case story

Meet our partners

  • Bar am Wasser - TWISPER Business
  • Cervo - TWISPER Business
  • Switzerland Tourism - TWISPER Business
  • UK Hospitality - TWSIPER Business
  • Der Teufelhof Basel - TWISPER Business
  • Hotellerie Suisse - TWISPER Business

Join renowned hoteliers, award-winning chefs
and critically-acclaimed bartenders that have joined the positive revolution.

  • Erik Lorincz

    Founder of Kwãnt Bar in London

    "I enjoy the network effect of TWISPER. I like the concept that friends recommend places to their friends. Being able to tap into a positive community of customers and potential customers is of great advantage."

  • Tom Aikens

    Acclaimed British chef

    "TWISPER is centered on sharing positive recommendations and keeps the fun and experiential side of visiting somewhere or eating out at the heart. It brings back fairness and positivity to hospitality."

  • Dirk Hany

    Owner of "Bar am Wasser" in Zürich and winner of the Diageo in 2019

    "I am fascinated by TWISPER's concept that happy customers can favorite places and share them automatically with their friends. Bringing back the good old word-of mouth."

  • Raphael Wyniger

    Owner & Founder of Wyniger Group

    "TWISPER allows us to continue to invest in guest relationship."

  • Philippe Chevrier

    Two Michelin-starred chef

    "TWISPER is all about recommending places you love, it’s about creating digital word of mouth without the negative side of it."

  • Ollie Dabbous

    Michelin starred chef and owner of Hide in London

    "Positive recommendations from friends & colleagues are so important to our industry, TWISPER harnesses the power of word-of-mouth tips in a user-friendly & honest way which benefits both customers and restaurants alike."

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