Hotel chains deserve a lot of criticism they get, but they nevertheless deserve our respect and appreciation.
1520 has been around since 2015. In 2018 we underwent our first major overhaul. In early 2020, we started incorporating Gen Z into our services, messaging and branding. Now, in the fall of 2021, we’re ready to announce another overhaul.
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.
In the last few days, I have seen a lot of articles about a Gallup poll that found that around 15% of American Gen Z adults identify as LGBTQ, thereby driving up the total number of adults that identify as LGBTQ to a record high. I want to quickly share my thoughts on this.
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.
Our favourite albums of the year.
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.
From sustainable materials to choosing what's on the menu, restaurants must take a leading role in the fight against climate change.
Marius wrote about sexism in the hospitality industry for Foodservice Consultant.
Marius’ new piece for Foodservice Consultant.
I wrote a piece for Foodservice Consultants Society International.