키친 메이어 폐쇄: 변경 사항 및 향후 계획

승의 아버지는 크리에이티브의 한계로 인해 키친마이어를 폐쇄하고 유튜브에서 새로운 콘텐츠를 선보일 계획이라고 밝혔습니다.

### 쌍파, 키친 메이어 서비스 종료 및 향후 콘텐츠 계획 발표
* 🏠 쌍파는 자신의 레스토랑인 '키친 메이어'의 폐업을 당초 예정보다 앞당겨 **3월 31일에 발표**했습니다.
* 👨 도전하고 시청자와 소통하기 위한 공간으로 오픈했지만, **3년이 지나면서 더 많은 제약**이 생겼습니다.
* 😔 쌍파와 시청자 모두 **콘텐츠 제작의 재미가 떨어졌다**고 느끼며 변화의 필요성을 느꼈습니다.
* 👥 쌍파는 **3월 31일까지 퇴사하는 모든 키친메이어 직원들을 위해 새로운 일자리를 확보**할 방법을 찾았습니다.
* 📝 쌍빠는 운영 마지막 날까지 현 상황을 유지하며 **다양한 파이널 시즌 메뉴**를 선보일 예정입니다.
* 🎉 19년 동안 요리를 해온 쌍빠는 키친마이어의 폐업에도 불구하고, **4월부터 조금씩 새로운 시도**를 하며 콘텐츠 제작을 이어갈 계획입니다.
* 퍼플(데일리) 채널은 모든 콘텐츠가 메인 채널로 통합되었기 때문에 **부활할 계획은 없지만, 곧 새로운 형태의 콘텐츠가 공개될 예정**입니다.

Hello, this is Seung's dad. I titled a video Major Announcement and uploaded it four years ago. At that time, I announced that I would quit my job and become a full-time YouTuber. Today, after four years, it seems like there will be many changes again, so I am sharing this video. I am currently here at Kitchen Mayer. It's been three years since I opened this place, and from December 2022, I will be closing it. By the end of this year, it will be exactly three years since the opening. When I opened the store, I actually signed a three-year contract, so when the year ends, I may have to consider wrapping things up. However, to cut to the chase, it seems like I will be closing the store a little earlier than I had originally thought. To be precise, although this space will still exist, the restaurant Kitchen Mayer will cease its operation.

It is the same. The exact date is March 31st, and starting from April 1st, it will no longer operate as a store. I would like to share the story that the reason for opening the store was simpler than expected. Until then, I had been creating all the content in my studio at home in Gimpo. For those who have been watching since then, you might know that I created about 800 to 900 recipes over a period of about two years. With the cooking knowledge I had, I tried almost everything I could, and around the time I had been running the YouTube channel for about three years, I felt some limitations and wanted to challenge myself with different things by creating a studio space. This is Kitchen Mayar, where we actually opened the store and were able to do a wide variety of things.

I was able to communicate with the viewers who supported me, and for about five years, I left the field, but still, while operating the store, I was able to proceed with what I wanted freely. Thanks to all of you. However, after running the store for about three years, more restrictive situations arose. Since customers always come to the store, while they are eating, I have to keep filming something, and in such situations, customers who wanted to chat with me came, but it became difficult for me to talk because I am shooting content now. Situations where small things that cannot be expressed or, more accurately, situations where I cannot express myself gradually started to occur. Certainly, the environment has improved now, but I couldn't focus well on the content like before, and the scale of the content or things like that.

Things have grown a lot, but I felt like something is missing now. It's not just me who feels this way, as I can see from the comments that viewers are feeling similarly. Meanwhile, now that the store is open, we have to go back there again. We need to keep developing the menu, managing staff, continuously running promotions, and the number of employees is increasing gradually. As the company grows, there are many things to take care of, and gradually, it seems like some tasks have become more mechanical. Consequently, the burden is becoming more evident on our faces. Even when I edit what I've filmed, I feel that it's not as enjoyable as before. It's not fun in my expression to work now compared to before when it was about creating content.

It was really fun to create at that time. Even when I was working at a real company, it wasn't that difficult. But now, even though the environment has improved, I find it less enjoyable. Naturally, I think that if I find it less fun, then the viewers watching the broadcast will also find it less enjoyable. Now, when I feel that YouTube is losing its appeal, I think it might be a sign. I have pondered deeply about various things. I have thought about why I started this in the first place. I quit my stable job to start YouTube, so why did I do it? Eventually, I realized that I started it with the meaning of doing what I want to do happily and enjoyably. Now, I find myself doing things that are not much different from what I used to think back then. So, after thinking for a long time about why this happened, I reflected on it alone.

I received counseling and thought about it, but ultimately, many people mentioned that I should reduce the mental burden. The biggest part of that was quite ironic to me, but it wasn't Kitchen Mai, in fact, it's still something that doesn't sit well with me. In order to make some significant changes and try more things in the future, I realized that I need to organize to some extent. So, after thinking for quite a long time, I came to the conclusion that it would be good to finish Kitchen Mai itself here. Just because I have this thought now doesn't mean I should just throw everything away and try to relax alone. There are so many things opened up here. There are nearly 20 colleagues working together, and if I irresponsibly close it down, all these friends will become unemployed. So,

I have been trying to find ways to solve the problem better since the end of last year. Fortunately, I found several ways, so I had good results. Employees working at Kitchen My will be able to secure their next jobs, so my colleagues are setting dates for each of them to go to their next destinations to work. As a result, the date that came up was until March 31st this year. So, to summarize briefly, Kitchen My will only operate until March 30th this year. All the employees working together seem to be moving on to work elsewhere, and we are currently contemplating how to use the space after April. I am thinking about what tasks I need to do next to figure out how to move forward. Nevertheless, I think we will maintain the current situation until the last day of operation. There might be some changes in the final menu when this video is uploaded.

Employees have prepared vigorously for the final season, so I think various menus will be introduced. Therefore, those who are interested may enjoy the last sparks of Kitchen Mya. It has been already six years since we started and operated the Ssungpa channel. Through this channel, I have had many different experiences. Just like when I did everything in a small studio in Gimpo before, I don't think I will stop Kitchen Mya. In fact, I have been cooking since 2005, almost for about 19 years, and I still consider it one of the things I have done the most and do well. So, I think the content will continue to be uploaded. Nevertheless, starting from April, I will gradually try things I haven't done before. I will guide you through this step by step.

I will do that. Finally, I have something that has been coming up a lot in the comments since a long time ago. The purple channel, well, the daily channel, when will it be revived, and there are still many questions about it. But if I talk a little about this, there are no plans to revive the purple channel. My daily channel was originally started to record just miscellaneous daily things, but now it has become a cooking channel. I used to do cooking reviews or Matty News and such, but now all the contents that were done in that area have been moved to this channel. So, I don't think there's a need to turn the purple channel back into a daily channel. However, something in a different form is expected to come out soon. So, for those who have been waiting for that sentiment, please wait a little longer. Just a little more.

You can wait; I will try to quench your thirst for that part somehow. In fact, today, the announcement about the store closure is the main content, so I cannot go into deeper stories. However, I will make a place and make sure to have time to communicate directly with you. Oh, the content I will deliver today is this much, and thank you for always supporting and watching. As I have been doing all along, I will try to challenge many other things. Thank you.

중대발표

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📪 비즈니스 문의 lia@3ycorp.kr
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승우아빠

키친 메이어의 변경 사항: 레스토랑 폐쇄

승 씨의 아버지는 3년 전 오픈한 레스토랑 '키친 메이어'를 예정보다 일찍 폐업하고 3월 31일부로 운영을 중단합니다.

집에서 요리 콘텐츠를 만드는 데 한계를 느끼고 스튜디오 공간에 도전하고 싶다는 생각에 가게 문을 닫기로 결정했습니다.

스토어와 콘텐츠 제작의 균형을 맞추기 위한 고군분투

처음에는 매장을 운영하면서 자유롭게 콘텐츠를 제작할 수 있었지만, 비즈니스가 성장하면서 점점 더 많은 제약과 기계적인 업무에 직면하게 되었습니다.

고객 응대, 매장 관리, 콘텐츠 제작의 균형을 맞추는 것이 어려워지면서 일의 즐거움을 잃게 되었습니다.

발표자와 시청자 모두 현재 상황에서 무언가 부족하다고 느꼈습니다.

YouTube 콘텐츠 제작의 즐거움 감소에 대한 고찰

크리에이터가 YouTube 콘텐츠 제작에 재미를 느끼지 못하면서 채널을 시작한 초기 목적을 되돌아보고 있습니다.

크리에이터는 '키친 마이'의 종료를 고려하고 있지만, 동료들에게 미칠 영향을 우려하여 미래를 위해 큰 변화를 고민하고 있습니다.

키친 마이는 3월 30일부로 운영을 중단하며, 직원들은 새로운 직장으로 전환됩니다.

이 공간은 4월 이후 용도가 변경되며, 마지막 시즌에는 새로운 메뉴가 선보일 예정입니다.

폐쇄에도 불구하고 크리에이터는 4월 이후에도 계속해서 콘텐츠를 업로드하고 새로운 사업을 모색할 계획입니다.

퍼플 채널은 콘텐츠가 현재 데일리 채널에 통합되었으므로 부활할 계획이 없습니다.

퍼플 채널에서는 더 이상 요리 리뷰나 매티 뉴스가 제공되지 않습니다.

대신 새로운 형태의 콘텐츠가 곧 공개될 예정입니다.