Vegetarian and vegan restaurants are under pressure. Closures in multiple cities have triggered a familiar narrative: the plant-based trend is fading. It isn’t. What we are seeing is not the end of plant-based dining – it is the end of its first hype cycle. Across global markets, the data tells a consistent story. Strict vegetarian and vegan lifestyles remain a minority, but the number of...
The role of beverages in fine dining is undergoing a quiet but significant transformation. What was once dominated by wine pairings is now expanding into a new category that is gaining both culinary and commercial relevance: alcohol-free pairings. This shift is not driven by restriction, but by intention. At Hogahero, we observe a growing shift towards alcohol-free pairings as an integrated part of...
For decades, the buffet stood for one thing above all: abundance. A wide selection, minimal waiting time, and operational efficiency made it a cornerstone of hotel dining across segments. Yet somewhere along the way, the model lost its edge. What once symbolized variety began to signal excess, inconsistency, and waste. Today, the buffet is undergoing a quiet but significant transformation. Not as a...
A cultural product entering global hospitality Sake in hospitality is emerging as a refined and versatile element within modern restaurant culture. Once deeply rooted in Japanese culinary tradition, this rice-based beverage is now gaining traction across international dining concepts — from fine dining restaurants to contemporary fusion formats. At Hogahero, we observe a growing integration of...
Introduction – A New Player in a Traditional Market For decades, whisky has been defined by established regions such as Scotland and the United States. However, a new category is gaining recognition within the global spirits market. France, traditionally associated with wine and Cognac, is emerging as a serious whisky-producing country with a distinct identity. For hospitality businesses, this...
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