Marius Zürcher
Column: mo coffee, mo problems, says Marius Zürcher
I recently came across figures showing that the global coffee shop market is expected to keep growing steadily in the…
Column: Marius Zürcher ponders to be or not to be (a chain restaurant)
I read a story in the January The Global Foodservice Focus pages on fcsi.org that got me thinking. The article…
Blog: Marius Zürcher’s three New Year’s resolutions for the hospitality industry
The start of a new year invites big promises. In hospitality, we tend to frame those promises in numbers: more…
Blog: Marius Zürcher on doing Christmas hospitality the right way
For most people, Christmas in a restaurant or hotel is an indulgence. For people who work in hospitality, it is…
Blog: Marius Zürcher on AI and finding the balance between ‘personal’ and ‘personalized’
About once a year, someone suggests I write about AI and hospitality again. Which makes sense, of course. Artificial intelligence…
Blog: Marius Zürcher on when ‘local’ misses the mark
A few years ago “hyper-regional” menus were the hot ticket. Restaurants proudly listed the exact farm, field or even fishing…
Blog: Marius Zürcher on catering for the lone diner
Not so long ago, dining alone in a restaurant was treated as unusual. A curiosity. Maybe even a little sad.…
Marius Zürcher on why you read the room, not the review
Let’s talk about bad reviews. We’ve all seen them: the one-star rants on Yelp or Google, the vague Booking.com complaint…
Marius Zürcher on knowing when to just smile and nod
Last month, I wrote about why the customer isn't always right. Since it is such a rich topic, I have decided…
Blog: Marius Zürcher on the role of theater in foodservice
Whether it’s a steak tartare stirred tableside or a dessert torched just before landing on the plate, a bit of…