THE SÜHRING TWINS
BRINGING THE GERMAN GUEST
EXPERIENCE TO BANGKOK

 

TOP CHEFS:
3 WAYS OF RUNNING A SUCCESSFUL
RESTAURANT IN 2018

 

THE NO-SHOW SHOWDOWN:
TOP CHEFS SPEAK UP

SEE WHAT ELSE IS NEW…
suhring superb guest experience

WHY ARE THE WORLDS BEST RESTAURANTS WORKING WITH SUPERB?

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We have spoken to several restaurants from our beloved community to know more about what they like the most about the GXM platform. Here is the highlights.   The Guest...

MATT ORLANDO:
THE IMPORTANCE OF MEASURING PERFORMANCE

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Measuring performance is undoubtedly critical for any ambitious restaurant. In this day and age, the restaurant industry, as well as the guests, are starting to value the guest experience like...
visual identity restaurant

WHY THE VISUAL IDENTITY MATTERS FOR YOUR RESTAURANT

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Running an ambitious restaurant requires you to think about the guest experience in every aspect of the restaurant to ensure that the experience is truly memorable. You might think, how...
Karlos Ponte PMY Taller Experience Matters SUPERB

KARLOS PONTE:
THE GUEST EXPERIENCE IS THE RESULT OF WHAT YOU WORK FOR

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Karlos Ponte is born and raised in Venezuela now cooking in Copenhagen Before opening Restaurant Taller he was to be found in the kitchens of El Bulli, Restaurant Denis Martin, and Noma. Constantly...

MAGNUS PETTERSSON:
TAKING SELMA TO THE NEXT LEVEL

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Swedish chef Magnus Pettersson has made an artform out of the traditional Danish open-faced sandwich 'smørrebrød' and with his newly opened restaurant Selma in Copenhagen, he wants to honor the traditional...

MIELCKE & HURTIGKARL:
THE GUEST EXPERIENCE MEANS EVERYTHING

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Mielcke & Hurtigkarl in Copenhagen was one of the first restaurants to join our community. We sat down with Restaurant Manager Thomas Amir Korby to uncover what the Guest Experience means to Mielcke &...

GARIMA ARORA:
COOKING AS A CEREBRAL EXPERIENCE

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 Garima Arora didn't initially know she wanted to be a chef but at the age of 23, she decided to switch careers from journalism to cooking, and that indeed has...

ANCESTRALE & KAPTAJN:
DRIVEN BY THE GUEST EXPERIENCE

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Young, professional go-getters with a passion for great service - that might very well be embodied in Patrick Hult, Andreas Werchter, and Johann Duedahl Jacobsen, the three co-owners of wine bar...

SÜHRING:
BRINGING THE GERMAN GUEST EXPERIENCE TO BANGKOK

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The Twins Mathias and Thomas Sühring might be practically indistinguishable from each other but that hasn't stopped them from going into a business together. These two magnificent chefs ran one...

TOP CHEFS:
3 WAYS OF RUNNING A SUCCESSFUL RESTAURANT IN 2018

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More restaurants open up their doors than ever before. But just as many close theirs for good. Last year in Denmark alone, 409 restaurants closed down. That's an increase of...

SVEN JENSEN:
GOING ALL IN ON ‘SVEN & ALEX AT VINDÅKRA’

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In January 2017, Sven Jensen and Alexander Fohlin took over a farm 10 minutes outside of Malmö (Vindåkra Gård) that previously housed a Michelin star restaurant. Two guys that have...

RESTAURANT SAV:
THE SECRET BEHIND THE SUCCESS

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Sven Jensen and Alex Fohlin have done what so many restaurants set out to do - and in record time. We've decided to find out how they've gotten on the...

CHEFS SPEAK UP: THE HONEST TRUTH

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Are you tired of holding back your feelings when guests don't show up to their reservation? We gave some of our chefs a chance to say exactly what they've always...

HOW TO AVOID NO-SHOWS IN 2018

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Has your business been plagued by guests not showing up to or canceling their reservations? Here are 10 ways to avoid or prevent no-shows in your restaurant. 1: Provide a...

MATT ORLANDO:
REINVENTING COLLABORATIVE DINNERS – THE AMASS WAY

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“I was pretty fed up with so-called collaboration dinners, where you just go to a place, you bring all of your stuff with you and there’s no collaboration what so...

THE FOUR BIGGEST CONSEQUENCES OF NO-SHOWS

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No-shows are one of the worst pains that restaurants experience every day. But just one no-show can start a ripple effect in the restaurant's delicate set-up. We've spoken to some...

THE NO-SHOW SHOWDOWN:
TOP CHEFS JOIN MOVEMENT TO BREAK THE NO-SHOW HABIT ONCE AND FOR ALL

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No-shows have been a pain in the restaurants business’ backside for as long as we can remember. But how can it be that some guests don’t feel like they are...

CHRISTIAN RECOMIO:
RUNNING A RESTAURANT – SITKA STYLE

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Christian Recomio is arguably a melting pot of cultural influences and skill. With both Scottish and Mexican roots, Christian already has a diverse palet of cultural influences and flavors at…

5 EFFECTIVE WAYS TO BRAND YOUR RESTAURANT IN 2018

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It takes more than good food and great service to run a successful restaurant in 2018. Having a clear and unique brand is essential in setting your restaurant apart from…

YOJI TOKUYOSHI:
WHEN AMBITION TAKES OVER

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When several doors close, one opens. This is arguably the story of Yoji Tokuyoshi, Japanese Michelin star chef and owner of Ristorante Tokuyoshi, Milan. The door belonged to notorious Osteria…

NICOLAI ELLITSGAARD:
EUROPE’S FIRST UNDERWATER RESTAURANT

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By the end of 2017, it was announced that Norway would become host to the world’s largest underwater restaurant, Under. A unique restaurant experience never seen before in Europe. Situated…

THE COSTARDI BROS:
THE FUTURE OF ITALIAN GASTRONOMY

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The Italian-born Costardi Brothers have gained an international repute for mixing traditions with creativity, mostly known for turning Piedmont’s most famous crop, rice, into over twenty varieties of Michelin-starred risotto, making diners…

BERTIL LEVIN TØTTENBORG:
THE DANE WHO WENT TO MANAGE BOLIVIAS BEST RESTAURANT

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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…

SVEN ERIK RENAA: WHAT IT TAKES TO RUN THREE SUCCESSFUL RESTAURANTS

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Before 2016 the Michelin guide only included Norwegian restaurants located in Oslo, that was until the prestigious guide visited Stavanger for the first time in 2016. Same year the highly awarded Norwegian…

CONTRASTE: TAKING GUEST EXPERIENCE TO THE NEXT LEVEL

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Contraste in Milan is one of Italy’s most unique guest experiences. The three owners Matias Perdomo, Thomas Piras and Simon Press aims to surprise each guest with a unique culinary…

AGRIKULTUR: THE NEW WAY OF RUNNING A RESTAURANT

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Agrikultur is a place that reaches beyond the boundaries of culinary tradition, while honoring food, flavor, sustainability and community. The owners Filip and Joel take great pride in running a…

BEST WAYS TO FILL OUT YOUR RESTAURANT WITHOUT DEVALUING YOUR PRODUCT

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First of all, nobody likes to see a restaurant half empty, whether it’s the guests or the employees. So, when and if your restaurant is struggling to fill those empty…

4 KEY REASONS FOR RESTAURANTS TO INCORPORATE CHEF SWAPPING

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Chef Swaps are an increasing trend in the culinary world, particularly because they provide guests with mystery and diversity in their dining experience. For several days at a time, Carousel…

HOW GUEST DATA CAN HELP RESTAURANTS IMPROVE THE GUEST EXPERIENCE

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Although the cuisine in your restaurant may be top notch, that’s not always the reason guests return. This is because the guest experience is not just comprised of the meal...

SIX SUSTAINABILITY SOLUTIONS FOR THE RESTAURANT INDUSTRY

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Everyone should aim to be more sustainable in today’s society. Not just restaurants, everyone. But that’s not the point of this blog. We’re here to explain the best ways for…

NICLAS JÖNSSON & DANIEL HÖGLANDER:
WELCOME TO RINOS!

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Today, the two passionate chefs behind restaurant Aloë are opening their new place RINOS. The aim is to create a relaxed neighborhood hideaway for the locals of Stockholms southern suburb Älvsjö. Aloë…

Alchemist

RASMUS MUNK:
WHY I AM CLOSING ALCHEMIST

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Rasmus Munk has just announced that his restaurant Alchemist will be closing its doors on December 22nd 2017. Only a few months after it was announced that the Danish investor…

5 EFFECTIVE WAYS RESTAURANTS USE INSTAGRAM

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If you haven’t noticed, social media has become a primary use of communication between restaurants and their customers. Websites are essential, but more often than not, the first impression a customer…

MIKAEL SVENSSON: THE SWEDISH MICHELIN CHEF WHO BROUGHT CHEFS DINNER TO OSLO

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11 chefs, 10 courses & 11 Michelin stars. That is the recipe for this year’s ‘Mikael & Friends’. Since 2015 each year Mikael has been inviting chefs from top restaurants…