The Return of Predictable Demand Across large parts of the hospitality industry, innovation has become closely associated with constant reinvention. New restaurant concepts, evolving design aesthetics, digital guest experiences and changing food trends dominate industry discussions. At the same time, however, many long-established hospitality businesses continue to generate remarkably stable revenues...
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...
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...
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