1520 Blog
"I gots to talk. I gotta tell what I feel. I gotta talk about my life as I see it." - Martin Lawrence
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Foodservice Consultant
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.
From lukewarm tea to missing bread, Marius rants about the current state of the food and drinks being served.
Opening up an establishment to showcase sporting events can both attract new customers and broaden the connection with the existing clientele.
Marius wrote about some of the key factors behind sustainable business models in the restaurant industry.
From daycations to foodservice robots, Marius forecasts the major trends that will impact the sector in 2024.
Theme restaurants can transport customers to another time, place, or even a fantasy world. But can these concepts prove to be timeless?
Marius wrote about what seasonal cooking in restaurants really means, and what the pros and cons attached to it are.
We explore the benefits and potential pitfalls of customer profiling for businesses, with a focus on the hospitality industry.
Marius gets some AI-assistance from ChatGPT this month as he ponders how restaurants can make use of artificial intelligence.
Marius wrote about migration, demographic changes, exchange rates and nostalgia, and how they will affect food in Europe.
Recognizing trends, even if they turn out to be less robust than initially anticipated, can have tangible benefits for businesses in the hospitality industry.
In the hospitality industry, mentors can serve as a source of knowledge, provide us with growth opportunities, give us feedback, hold us accountable and help to expand networks.
Hospitality businesses must ensure the working environment and the workplace climate are up to scratch as they both reinforce each other, while ignoring either aspect can have a deleterious impact.
How much does the hospitality industry fundamentally need disruptive technology? Marius ponders the requirements – and in some instances, has more questions than answers.
