Restaurants & Dining
Beyond the Dinner Table – Culinary Journeys Linking Food, Nature, and Wellbeing
Dining has long been a highlight of travel. Yet across the world, traditional restaurants are struggling to keep their appeal. Prices are rising, menus are becoming repetitive, and staff shortages leave many venues stretched thin. In some destinations, guests even bring their…
French Whisky: A Surprising Star in the Global Spirits Scene
More than Cognac: How France is quietly redefining whisky When thinking of whisky, most turn to the misty Highlands of Scotland or the bold…
When Old Recipes Steal the Spotlight: How Classic Comfort Food Is Shaping the Future of Dining
Fine dining has long been a playground for innovation – from whimsical molecular creations to daring fusion experiments. Yet, while chefs…
Heatwave in Hospitality: How Restaurants and Hotels Can Turn Soaring Temperatures into Smart Business Moves
When the thermometer rises, the challenges for restaurants and hotels multiply. Heatwaves in Europe, now a regular part of summer, are…
The Untapped Potential of Tea in Hospitality: From Ritual to Revenue
In many parts of the world, tea is more than just a beverage — it’s a symbol of culture, history, and social connection. In Asia, tea has…
Sake Meets the World – Japanese Rice Wine in Modern Restaurant Culture
In today’s global gastronomy scene, few beverages capture the perfect balance between tradition and innovation as elegantly as sake. Long…
Healthy & Fun Alternatives to Fast Food: A Win for Kids, Parents, and Your Restaurant!
As more parents seek healthier dining options for their kids, restaurant owners have a unique opportunity to create menus that cater to…
Are Time-Limited Reservations a Necessary Evolution — or an Unpleasant Rush?
Picture this: you are seated in a welcoming restaurant, savoring a well-prepared meal, enjoying good company, and absorbing the warm…
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Sustainability
Sustainable Luxury Tourism – How the World’s Countryside Is Reinventing Hospitality
It starts with something simple — a traveler in Greece, standing under the afternoon sun, tasting olive oil fresh from the press. There’s no boutique store, no brand campaign, just a farmer, a few olive trees, and a story about the land. Moments like these are redefining what…
Hospitality’s Thirst Problem – Why Water is Becoming the Industry’s Next Big Challenge
Across the globe, water is turning from an invisible resource into a visible crisis. Reservoirs that once seemed endless are shrinking,…
From Leftovers to Loyalty – How Tackling Food Waste Elevates Hospitality
In the kitchens of the world’s hotels and restaurants, the clatter of pans often hides a quieter, more costly rhythm: the steady flow of…
Hospitality between Comfort and Climate – The Debate on Heated Terraces
From the cobblestone squares of Europe to the rooftop bars of New York and the winter resorts of Canada, one question continues to divide…
Circular Gastronomy: Closing the Loop Between Nature and the Plate
The hospitality industry is entering a new era where sustainability is not a choice but a necessity. One concept leading this shift is…
Reviving the Culinary Tradition: The Power of Banana Leaves in Sustainable Gastronomy
Reviving the Culinary Tradition: The Power of Banana Leaves in Sustainable Gastronomy In today’s culinary landscape, sustainability and…
How Organic Farming Is Shaping the Future of Hospitality
In recent years, the hospitality industry has undergone a quiet but meaningful transformation. While comfort, design, and service remain…
Sustainable Solutions to Reduce Packaging Waste in Hospitality
The hospitality industry faces a growing and highly visible challenge: packaging waste. From fine dining establishments to small cafés, and…
Go Green Before You Have To – Why Single-Use Plastics Are Disappearing From Hotel Bathrooms
Across the hospitality industry, a quiet but decisive shift is underway: the move away from single-use plastic toiletries in guest…
