Running a restaurant is a balancing act, but getting a grip on five key areas helps prevent costs from spiralling out of control.
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Hospitality
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.
From daycations to foodservice robots, Marius forecasts the major trends that will impact the sector in 2024.
Marius wrote about what the hospitality industry can and should do to mitigate the growing problem of food insecurity.
Restaurants are going through a difficult time. While there is no silver bullet for inflation, Marius Zürcher has some tips that can help ease the pressure
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.
Gen Z is the largest generation globally, representing significant and growing spending power. Crucially, for hospitality, Gen Z has higher expectations. Maike explores what that means for restaurants.
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.
A foodservice failure need not be the end of the story – it might even be the beginning of something extraordinarily successful.
Competition is a rising tide that lifts all boats and embracing competition pushes companies to become stronger, better and more innovative.
No generation spends more money on vacations than Millennials. Marius explores that demographic’s appetite for artificial intelligence (AI) in hotel service encounters.