With heatwaves, drought and wild fires ravaging the globe, the question for hospitality is no longer how to make its supply chains more sustainable, but how to make them capable of surviving what is coming, says Marius.
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If the backbone of hospitality is disappearing, Marius has some ideas how to bring it back.
Marius explores a polarization in hospitality that is harming the traditional middle segment, which he believes provides a necessary balance to the whole ecosystem.
Marius explored how the new UK work experience placement scheme from the world’s most valuable restaurant brand, while a positive development at first glance, raises a more complicated question: not whether young people should be given opportunities - they should - but what kind of opportunities are actually being offered to them.
Marius wrote about the rapid growth of coffee culture, and how saturation is turning sameness into the industry’s biggest challenge.
Some large chains are apparently feeling the need to borrow the appearance of independence. That, in itself, might be a significant signal about the direction of the industry.
Marius wrote about how Christmas in hospitality is chaos, beauty, and purpose all at once, and how, when done right, it becomes a memory-making machine for guests and for the people serving them.
AI can help solve real problems for hospitality, but it requires balance.
More people are spending large parts of their lives alone. The hospitality sector can either turn a cold shoulder to that fact or embrace the Viennese tradition.
Guest feedback can alert you to problems in your restaurant you never knew existed – but acting on every comment will only compromise your identity and confuse your menu, says Marius.
The customer is always right is phrase you hear in hospitality from day one. But reality is more complicated, says Marius.
Dinner and a show? Marius compares the corny spectacle of Salt Bae to the “quiet theater” of hospitality.
Whether strong communicators or strategists, the best leaders know they don’t have to be perfect, but they must be willing to adapt.
From lukewarm tea to missing bread, Marius rants about the current state of the food and drinks being served.
Five key areas restaurants can focus on to save energy – and save a small fortune while they’re at it.
Running a restaurant is a balancing act, but getting a grip on five key areas helps prevent costs from spiralling out of control.
Opening up an establishment to showcase sporting events can both attract new customers and broaden the connection with the existing clientele.
With the correct approach, leveraging the expertise of multiple consultants can e a game-changer on projects.
Older individuals are entering or remaining in the workforce at increasing rates – with a significant upside for restaurants owners.
Marius wrote about some of the key factors behind sustainable business models in the restaurant industry.