Marius Zürcher
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…
Blog: Marius Zürcher’s mealtime rant for 2025
When the legendary Maggie Smith passed away a while ago, one viral clip in particular caught my eye. It features…
Five ways restaurants can cut down on energy usage
Running a restaurant isn’t just about the food; it’s about managing a business, and that includes keeping an eye on…
Column: Five principles of managing restaurant costs
It's a tough time for the restaurant industry. One way to make it through is to keep a careful eye…