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Breakfast Blueprint
What hotel operators, designers & owners need to know about hotel breakfast
HOSPITALITY INSIGHT & FORESIGHT
This is where we share our opinions, industry insights & commentary about on the latest hospitality sector trends.


Mini Bar Madness: Price Gouging or Smart Business?
A £10.72 tub of crisps in a Dubai minibar sparked a closer look at the data behind minibar decline, the price gouging question, and how leading hotel brands are responding with smart vending and delivery partnerships.
James Hacon
6 min read


Beyond the Buffet: The Six Forces Reshaping F&B in Maldives Ultra-Luxury Resorts
Guests do not travel to the Maldives for the restaurants, yet in a captive island environment F&B makes or breaks the experience. Six structural shifts are reshaping how ultra-luxury properties approach their F&B programmes.
Andrzej Sakowicz
5 min read


The Branded Residence Clubhouse: Why F&B Has Become the Most Consequential Decision in Luxury Residential Development
A quiet arms race is underway in the world's luxury residential markets, and it is not about square footage or views. It is about the clubhouse, where F&B has become the primary differentiator most developers still treat as an afterthought.
Laura Vana
5 min read


Humans vs Technology: Why Hospitality's Obsession with Automation Is Solving the Wrong Problem
The hospitality industry has spent a decade searching for a technological silver bullet. Yet the guest experience has not improved. The problem is not that technology has failed, but that the industry reached for it before understanding what was broken.
James Hacon
5 min read


The Pub in 2026 and Beyond: Six Trends Redefining What It Means to Be a Great British Pub
The British pub has survived plagues, wars, recessions and the invention of the sofa. But survival in 2026 is no longer sufficient. Six observable shifts are separating the pubs that lead from those that lag.
James Hacon
7 min read


The Kitchen Is Leaving the Building: Why Central Production Is Reshaping European Food Service
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.
Michael Ingemann
10 min read
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