Competition is a rising tide that lifts all boats and embracing competition pushes companies to become stronger, better and more innovative.
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Foodservice Consultant
No generation spends more money on vacations than Millennials. Marius explores that demographic’s appetite for artificial intelligence (AI) in hotel service encounters.
Whatever the results of the current minimum wage debates will be, it is clear that the hospitality industry can no longer get away with underpaying its workers.
It’s not easy to predict how big a role the metaverse will play in the hospitality industry, but it's certainly worth seeing how it might benefit your business.
Marius looks back to the hospitality industry trends he predicted in 2021, to see what he got right, and also looks ahead to key 2022 trends
In a time where a raft of seemingly never-ending challenges impact the industry, fine-dining still has something to offer.
Hotel chains deserve a lot of criticism they get, but they nevertheless deserve our respect and appreciation.
It can be easy to criticise McDonald's, but in many ways, The Golden Arches is also showing the industry how to improve.
The meat-free market is growing at an unprecedented pace, but restaurants need to offer more attractive vegetarian dishes that fit existing menus.
Many of the articles out on ghost kitchens out there seem to either argue that they are the future, or that they are nonsense. Why, I thought to myself, is this topic so polarizing? Can’t ghost kitchens just be, without having to either be “the future” or “dumb”?
With a huge buying power – worth $44 billion in the US alone – Gen Z's influence and spending decisions cannot be ignored.
Marius Zürcher explores how to improve two elements that combine to enhance a restaurant's atmosphere.
The podcast version of Marius’ FCSI webinar on future trends in the hospitality industry is available now.
Is a curated playlist the secret to a harmonious customer experience and a high-volume of sales? Authenticity is key, argues Marius.
For restaurant industry to thrive in a post pandemic world, it will have to address the staff shortage problem.
Restaurants, now more than ever, can't afford to be left behind. Marius looks at key trends to take hold in 2021.
Those foodservice operators able to survive the Covid-19 crisis must take some simple steps to ensure they are future fit.
There are a range of options available to foodservice operators in order to measure, manage and reduce food waste.
Whether or not to phase out the tipping of serving staff remains a hot-button issue in hospitality, but there is no easy fix.
Marius wrote about sexism in the hospitality industry for Foodservice Consultant.