1520 Blog
"I gots to talk. I gotta tell what I feel. I gotta talk about my life as I see it." - Martin Lawrence
Viewing entries in
Hospitality
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.
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.
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?
