Property, design & sourcing
A consultant is worth hiring when you have a specific decision to make and no one inside the business who can make it well. Here is how to tell, and how to choose.
Property, design & sourcing
Restaurants and hotels rarely switch for a slightly better price. They add suppliers to fill a gap. Here is how to find the gap, clear the checks and keep the account.
Property, design & sourcing
Most design disputes come from three people using the same words differently. A shared service scenario, written before drawings begin, closes the gap.
Property, design & sourcing
A franchise sells you a bundle of functions for a share of your sales. The question is which of those you could do better, or cheaper, yourself.
Places & perspectives
Ten cities from five regions, judged on demand, ease of setup, cost of space and labour, food culture and the professionals you can hire. An editorial ranking, with a caveat for each.
Places & perspectives
Omotenashi is often described as a mood. The research suggests it is closer to a system: training, shared feedback, and respect for the guest's choice. Here is what travels.
Places & perspectives
Nordic hospitality is usually sold as minimalism and candles. The more useful lesson is quieter: simplicity works when a shared set of rules and a lot of trust sit underneath it.
Places & perspectives
Ten cities worth a season or a year in the kitchen, ranked on stated criteria with counts from Michelin and the 2025 World's 50 Best, and one thing each teaches.
Places & perspectives
Ten informed views on where hospitality is heading over the next decade, each with a stated confidence, the evidence behind it, and what would change our mind.
