Something structural is happening in European foodservice. Operators of every size are concluding that producing food from scratch in every kitchen, every day, is no longer viable at scale. The response is central production, and the gap between success and failure is almost entirely execution.

At Restaurant Marketer & Innovator, Michael Ingemann sat down with Duncan Stirling to explore why experiential hospitality continues to outperform in an attention-driven world. From immersive storytelling and nostalgia-led concepts to “world building”, absurdity and customer psychology, the conversation unpacked how brands including Cahoots, Mr Fogg's and Bunga 90 are creating emotionally memorable experiences that go far beyond food and drink.

Many hotels give up on breakfast sales far too early. With the right pricing, messaging and timing, hotel breakfast can become a powerful commercial lever.