Stories and insights from the best restaurants across the world using GXM to create unforgettable guest experiences, build relationships and grow their business.
Zaedo Musa’s goal, when he founded Superb, was to redefine the way restaurants create and manage guest experiences. Two years later, his data-driven vision has led Superb to partner with some of the best restaurants around the world. We sat down to chat about what he’s learned along the way and what’s next for Superb.
Joel Åhlin from Agrikultur talk about their unique way of running a restaurant, their partnership and what it takes to be a great chef today.
Yoji Tokuyoshi reveals the challenges of opening his own Michelin-starred restaurant and argues the importance of evolution in the restaurant business.
Meet the Danish Chef Nicolai Ellitsgaard to uncover how he became part of the spectacular project Under - The world’s first underwater restaurant in Norway.
We have met with the trio behind the concept of “tailor-made” to know more about how they manage to continuously surprise their guests and to discuss their take on a memorable guest experience.
Meet Sven Erik Renaa and learn what it takes to run three successful restaurants concepts and what it meant for him to be the first Norwegian restaurant outside Oslo to receive a Michelin star.
Bertil Levin Tøttenborg, Restaurant Manager and Head Sommelier at Gustu in Bolivia started his sommelier career under the wings of Bo Bech at Geist before he felt ready to explore his potential in the hospitality industry and the world of wine.
Melting pot of cultural influences and skill: Christian Recomio of Sitka Studio in Kuala Lumpur talks relocating, his restaurants and local community.
We meet with the Sofie Wochner to know more about the guest experience at their brainchild Marigold and to uncover why decided to join superb.
Meet the Swedish chef to learn more about his yearly chefs dinner ‘Mikael & Friends’ and to know why he chose to open his restaurant in Norway instead of his home country Sweden.
Meet the two Italian-born brothers to to learn what it takes to run two restaurants together and to know more about their newest restaurant opening in Torino.
Matt Orlando talks about his way of hosting events and why he decided to carry them out in a fairly different manner than usual. It turned into a bigger conversation about the importance of reinvention and collaboration among chefs.
It takes more than good food and great service to run a successful restaurant. Having a clear and unique brand is essential in setting your restaurant apart from your competitors.
We’ll take you through the 5 steps that can help you brand and position your restaurant in the reality of 2019: Strategy, Social Media, Word of Mouth, Influencers and Events.
We sat down with the twins to find out how they used their unique vision of mixing countries and cultures to bring their concept of a modern German dining experience to life.
Top Chefs Joel Åhlin, Mikael Svensson, Sven Jensen, Rene Mammen, Karlos Ponte & Matt Orlando speak up about No-Shows and how to eliminate them.
Chef Swaps are an increasing trend in the culinary world, particularly because they provide guests with mystery and diversity in their dining experience. Learn why you should consider incorporating Chefs Swaps at your restaurant.
The two passionate chefs behind restaurant Aloë Niclas Jönsson and Daniel Höglander talk to us abot opening their new bodega Rinos. The aim is to create a relaxed neighborhood restaurant for the locals of Långbro.
If you haven’t noticed, social media has become a primary use of communication between restaurants and their customers. Learn about the detailed reasons your restaurant should use social media, particularly Instagram, to interact with customers and spread your brand name in the right way.
No-Shows is characterized as one of the worst pains in the restaurant industry. Find out how to prevent no-shows with these 10 ways of avoiding no-shows.
Guest data is undoubtedly part of the future and restaurants looking to optimize both the guests experience and their revenue should start to think more about how to integrate it into the way they run their restaurant and why is that? Because restaurants can recognize loyal guests, find a target audience, and understand and retain their guests.
Learn what Matt Orlando, Mikael Svensson, Esben Holmboe Bang, Joel Åhlin, Rene Mammen, Sven Jensen and Karlos Ponte have to say about the consequences of not showing up for your reservation and find out what we can do to reconcile with the industry as a whole.