Gennemse de nyeste

The Michelin chef who brought the Chef’s Dinner to Norway

Meet Mikael Svensson and learn more about his yearly chef’s dinner. Discover why he chose to open his restaurant in Norway instead of Sweden.

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The Costardi Brothers: The future of Italian gastronomy

Meet the Italian-born brothers and learn what it takes to run 2 restaurants together and find out more about their newest restaurant opening in Torino.

Community

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Matt Orlando: Reinventing collaborative dinners the Amass way

Matt Orlando from Amass talks about his way of hosting restaurant events and why he decided to carry them out in a fairly different manner than usual.

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Sühring: Bringing the German guest experience to Bangkok

See how Mathias and Thomas Sühring mixed countries and cultures and brought their concept of a modern German dining experience to life.

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Niclas Jönsson and Daniel Höglander: Welcome to restaurant Rinos

The 2 chefs behind restaurant Aloë, Niclas Jönsson and Daniel Höglander, talk to us about opening their new bodega Rinos – a relaxed neighbourhood restaurant.

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Fællesskab

Oplev læring og råd fra professionelle i restaurantbranchen. Fra førende kokke til prisvindende restauratører, se hvordan branchen udvikler sig.

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The Specials | Nick Mash from The Mash Inn

Nick Mash is the owner of The Mash Inn, an award-winning "restaurant with rooms” in the Chiltern Hills. Discover his story here.

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The Specials | Carolyn Robinson from Hemingway’s

Carolyn Robinson is the general manager at Hemingway’s Restaurant — a beachfront eatery located in the Turks & Caicos.

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The Specials | Christina Rasmussen from Ark Collection

After moving to Denmark to work for Noma, Christina Rasmussen now works for the Ark Collection — a Danish restaurant group focused on “conscious dining”.

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The Specials | Marie Dencker from Medvind

Marie Dencker is the manager at Medvind, a restaurant located in Hantsholm, a coastal town in northwestern Denmark.

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The Specials | Virginia Anne Newton from Geranium

Virginia Anne Newton is director of media relations and special events at Geranium, the best restaurant in the world in The World’s 50 Best.

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The Specials | James Jarman from Cowshed

James Jarman is the manager at Cowshed, an independent steakhouse in Liverpool. Find his story inside.

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Stargazing: 6 tips from two Michelin star restaurants

Stargazing: Six tips from a pair of Danish restaurants that won their first Michelin star within months of opening.

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The Specials | Ewa Janowska from Cadence & The Sixteen Twelve

Ewa Janowska is the general manager at Cadence and The Sixteen Twelve, two restaurants in Copenhagen which serve “next-level brunch”. Find her story here.

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The Specials | Ann Lee from The Core

From an all-girl Japanese punk band to CEO of The Core restaurant group in Oslo, this is the story of Ann Lee. Find out more!

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The Specials | Nick Fenton from Henne

Nick Fenton is the co-owner and manager of Henne, a local, seasonal and ethical restaurant in the Cotswolds village of Moreton-in-Marsh.

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The Specials | Buddha Browett from Los Perros

Buddha Browett owns the Los Perros urban farm and market garden in Malmö. His customers include acclaimed local restaurants such as Lyran, Julie and Västergatan.

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The Specials | Esther Merino from Alchemist

Esther Merino works at Alchemist in Copenhagen, where she helps produce and develop fermented drinks and craft spirits.

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The Specials | Sam Lawson-King from The Scenic Supper

Sam Lawson-King is one of the co-owners of The Scenic Supper — a fine-dining restaurant deep in the Cotswold Hills.

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Make time for customer experience

Discover how independent restauranteurs can build meaningful connections with their customer base and why they’re necessary to move forward.

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The Specials | Jonathon Spada from Marigold

Jonathon Spada is the general manager of Marigold, a restaurant and micro-bakery in Rome.

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How Italy’s top restaurants reduce no-shows with GXM

Discover how Oltre and Farmacia dei Sani use Superb’s GXM to protect themselves from no-shows by asking guests to confirm reservations with credit cards.

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The Specials | Giulia Battistini from Trattoria da Lucio

Giulia Battistini is the manager at Trattoria da Lucio, a seafood restaurant in the Italian city of Rimini. Discover her story.

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The Specials | Tamara Vega from Alice

Tamara Vega is a team leader at Alice, in Copenhagen. She spent a decade working in the industry in London before joining Noma’s FOH team. Read her story.

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Leading restaurants in Norway are introducing no-show fees

Discover how Restaurant Rest, Maaemo, Stallen and Kvitnes Gård protect themselves from no-shows by asking guests to confirm reservations with a prepayment.

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The Specials | Lau Richter from Restaurant Barr

Lau Richter is the general manager at Barr, a restaurant in Copenhagen that serves classic Northern European dishes. Get to know Lau and his story here.

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Top chefs on how to end restaurant no-shows

See how 6 of Europe’s top chefs and restaurants end no-shows by asking for credit card details.

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Superb and The Gannet: The Glasgow Restaurant Alliance

Watch the video and hear how Superb teamed up with Peter McKenna and The Gannet to help restaurants recover from COVID-19.

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Til Elise fra Marius: Hosting the perfect getaway

Learn more about the unique “from pasture to table” concept and find out what Elise and Marius believe it takes to succeed with a new restaurant.

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Oltre.: The right way to create team culture

See how the team at Bologna's Oltre. created an inspiring culture for their team and why it’s important for every restaurant’s success.

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Deepanker Khosla: How to build Bangkok’s first urban farm restaurant

Read how Deepanker Khosla created Haoma and how he managed to grow his new restaurant concept and stay true to his core beliefs about sustainability.

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Ghrelin: The guest as the centre of the restaurant experience

Read from Anders Kuk Krististen and learn more about Ghrelin’s way of hosting memorable guest experiences and the fundamentals of opening a new restaurant.

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Mochi: Authenticity and passion are the keys to a restaurant’s success

Learn from the power couples behind Mochi’s concept and discover their authentic approach towards providing each guest with a great experience.

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Iluka: Freedom as the driver for bettering your team and restaurant

We spoke with Iluka to learn more about the essentials of building, managing and growing the best seafood restaurant in Copenhagen.

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The Sixteen Twelve: Introducing next level brunch as a new concept

We sat down with one of the founders of The Sixteen Twelve to talk about their brunch concept and how to host a great guest experience.

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Yoji Tokuyoshi: When ambition takes over

Yoji Tokuyoshi reveals the challenges of opening his own Michelin-starred restaurant and argues the importance of evolution in the restaurant business.

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Contraste: Taking guest experience to the next level

Meet the trio behind Contraste’s “tailor-made” concept and learn how they continuously surprise guests and what makes a memorable guest experience.

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Nicolai Ellitsgaard: Europe's first underwater restaurant

Meet the Danish Chef Nicolai Ellitsgaard and uncover how he became part of the spectacular project Under – The world’s first underwater restaurant in Norway.

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Sven Erik Renaa: What it takes to run 3 successful restaurants

Meet Sven Erik Renaa and learn what it takes to run 3 successful restaurants and what it meant for him to receive a Michelin star.

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Bertil Levin Tøttenborg: Managing Bolivia’s best restaurant

See how Berti’s friendship inspired him to join Gustu and learn what it takes to be both Manager and Head Sommelier at the best restaurant in Bolivia.

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Christian Recomio: Running a restaurant – Sitka style

Christian Recomio of Sitka Studio in Kuala Lumpur talks about his restaurants, relocating and the importance of the local community.

Community

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The Michelin chef who brought the Chef’s Dinner to Norway

Meet Mikael Svensson and learn more about his yearly chef’s dinner. Discover why he chose to open his restaurant in Norway instead of Sweden.

Community

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The Costardi Brothers: The future of Italian gastronomy

Meet the Italian-born brothers and learn what it takes to run 2 restaurants together and find out more about their newest restaurant opening in Torino.

Community

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Matt Orlando: Reinventing collaborative dinners the Amass way

Matt Orlando from Amass talks about his way of hosting restaurant events and why he decided to carry them out in a fairly different manner than usual.

Community

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Sühring: Bringing the German guest experience to Bangkok

See how Mathias and Thomas Sühring mixed countries and cultures and brought their concept of a modern German dining experience to life.

Community

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Niclas Jönsson and Daniel Höglander: Welcome to restaurant Rinos

The 2 chefs behind restaurant Aloë, Niclas Jönsson and Daniel Höglander, talk to us about opening their new bodega Rinos – a relaxed neighbourhood restaurant.

Community

Kundehistorier

Udforsk artikler og dybdegående interviews med Superbs verdensomspændende samfund af førende kokke, restauranter og restauratører.

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Copenhagen’s Le Lac puts the guest experience first with Superb

See how Copenhagen’s Le Lac serves up magical guest experiences with Superb’s all-in-one Guest Experience Management platform.

Customer Stories

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How Herning’s Domæne keeps full control of the guest experience

From multiple tools to one that does it all, see why Restaurant Domæne in Herning, Denmark, chose Superb’s Guest Experience Management platform.

Customer Stories

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Frode finds a creative way to market and run their restaurant

See how Restaurant Frode creates personalised guest experiences with Superb’s POS and all-in-one Guest Experience Management solution.

Customer Stories

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Da Noi and Augusto reimagine the guest experience with Superb

See how Da Noi and Augusto put the guest experience first and treat every customer like family with Superb’s all-in-one Guest Experience Management platform.

Customer Stories

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How Liverpool’s Cowshed puts the guest experience first

For Cowshed steakhouse, creating magical dining experiences comes naturally. See how GXM Lite helps them spend more time with guests and stop no-shows.

Customer Stories

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How Björk Bambu uses GXM to save time and focus on creativity

See how Gothenburg’s Björk Bambu went from losing time to gaining creativity and efficiency with Superb’s all-in-one Guest Experience Management platform.

Customer Stories

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Why this zero-waste restaurant switched to GXM Pro

See how sustainability-focused Tèrra protects against no-shows with Superb’s all-in-one Guest Experience Management platform.

Customer Stories

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Francesco Costanzo di Pastamadre | Milano

Scopri perché Francesco Costanzo si è affidato a Superb per gestire il suo ristorante (Pastamadre). Read the full interview in Italian and English here.

Customer Stories

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Francesco Gori di Ristorante Luce | Perugia

Scopri perchè Francesco Gori si è affidato a Superb per gestire il suo ristorante (Ristorante Luce). Read the full interview in Italian and English here.

Customer Stories

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Thomas Piras di Contraste | Milano

Scopri come Thomas Piras di Contraste usa Superb per migliorare la guest experience nel suo ristorante. Read his story in Italian and English here.

Customer Stories

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Marco Cicchelli di Locanda Perbellini al Lago

Scopri perchè Marco Cicchelli si è affidato a Superb per gestire il suo ristorante. Read the full interview in Italian and English here.

Customer Stories

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Magnus Hanssen fra Fjösn

Se hvorfor Fjösn valgte Superbs komplette GXM-plattform. Read the full interview in Norwegian and English here.

Customer Stories

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Lorenzo Costa di Oltre | Bologna, Italia

Scopri perchè Lorenzo Costa si è affidato a Superb per gestire il suo ristorante (Oltre). Read the full interview with Oltre in Italian and English here.

Customer Stories

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Jordan Bailey: Following a dream while celebrating the seasons

In this podcast episode, hear how Aimsir celebrates Ireland by chasing the seasons and relying on local suppliers and producers. And about its 2 Michelin stars.

Customer Stories

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Peter McKenna and Kevin Dow from The Gannet

Visit The Gannet in Glasgow. See why they decided to go for an all-in-one platform that focuses on guest experiences.

Customer Stories

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Roy Magne Berglund from Lofoten Food Studio

Discover why Roy Magne Berglund made the switch to Superb’s revolutionary all-in-one solution. And how it saved his team time and improved business.

Customer Stories

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Brace: How to succeed with takeaway in challenging times

Discover how Brace in Copenhagen survived the pandemic by incorporating takeaway into their strategy.

Customer Stories

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Beau Clugston from Iluka

See why Iluka decided to work with Superb and how our Guest Experience Management platform keeps them informed and elevates the guest experience.

Customer Stories

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Andrew Wong: How to succeed in the new era of hospitality

We hear from Andrew Wong to discuss the status quo for the reopening of restaurants in the UK. Hear how he’s preparing to succeed in this podcast episode.

Customer Stories

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Gedulgt: Taking the cocktail bar experience to the next level

Discover Gedulgt’s unique cocktail bar concept and see why building a strong team and being likeable are essential for hosting exceptional guest experiences.

Customer Stories

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Sofie Wochner from Marigold

Discover how Rome’s Marigold restaurant and micro-bakery use Superb’s GXM platform to facilitate communication and engagement between guests and the business.

Customer Stories

Uddannelse

Hold dig opdateret med blogs, artikler og nyheder fra restaurantbranchen - alt hvad din restaurant har brug for for at levere en gæsteoplevelse i verdensklasse.

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Are you making room for magical experiences?

Your guests expect magical, seamless experiences when they dine out, and they want restaurants to anticipate their ever-evolving needs with personalisation and creativity.

Education

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10 restaurant social media content ideas that build customer loyalty

Restaurant social media marketing is key to increasing visibility and bookings. Check out 10 content ideas and see how to get started today.

Education

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Online restaurant reservations – Your ultimate guide

Do you need more reservations? Explore real-life examples and tips on how to increase online restaurant reservations to boost sales and grow your business.

Education

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5 ways to fill your restaurant without devaluing your product

How do you fill out a restaurant (even during slow hours)? Here are 5 ideas that you can use to fill every bar, booth or table.

Education

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How to win guests back to your restaurant

Why aren't guests coming back to your restaurant? Check out 5 reasons why and discover how to win them back.

Education

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What will Guest Experience Management software do for you?

Is your current system good enough? Meet the GXM solution that will help staff spend less time on screens and more time with guests.

Education

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How to host a profitable event at your restaurant

It takes more than great food to create a profitable event. Discover 5 easy ways to turn your next event into a major income stream for your restaurant or bar.

Education

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Top 14 social media tools restaurants use to succeed

Here's a look at the top social media tools that help boost your following, save you time and ultimately drive traffic to your restaurant.

Education

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Time to tech up – 5 on-demand technologies for restaurants

The rise of an on-demand economy has made immediacy commonplace. What does it mean for the restaurant industry? See 5 ways to bring ‘now’ to your restaurant.

Education

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Why your restaurant should use prepaid tickets

Restaurant tickets help take the risk out of operating a restaurant. Explore 6 benefits of prepaid tickets and see how to get started.

Education

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10 ways to choose a great restaurant name

A name can be all the difference between someone taking a look at the menu — or moving on. Find 10 tips on how to choose a restaurant name.

Education

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8 things I’ve learned about running restaurants

Garrey Dylan Dawson shares some of the lessons he’s learned through the years on how to run a restaurant.

Education

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GXM vs. using multiple systems

Finally have the power of reservations, EPOS and payments in one place. Need more reasons to choose GXM over multiple systems? Keep reading.

Education

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How contactless booking and payment help with staff shortages

Do more with less staff. Discover why contactless booking and payment may be the answer to your staffing crisis. And see how Superb’s GXM solution fits in.

Education

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Increase your restaurant’s profitability with these 5 tech upgrades

Here are 5 ways restaurant technology can elevate your guest experience and increase your profits.

Education

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Improve the guest experience in your restaurant with guest data

See why guest data is important for the overall guest experience at your restaurant. And discover 5 reasons to start collecting data now.

Education

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Why is the guest experience so important?

At the core of every successful restaurant is a personalised guest experience. Discover why it matters more than stars and see where the future is headed.

Education

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Why restaurant bathrooms should never be bog-standard

Bathrooms should always be an extension of the guest experience in a hospitality setting. But that’s not all. Keep reading to know what bathrooms matter.

Education

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Top 10 website examples from Europe’s leading restaurants

A great restaurant website design is more than just beautiful – it’s effective. Take a look at our list of 10 amazing restaurant websites to inspire yours.

Education

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What guests want from a restaurant dining experience

Ever wondered what guests really want from their dining experience? Discover the top 4 requests and how your restaurant can provide them.

Education

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How to choose the right name for your restaurant

Picking the right name for your restaurant isn’t easy. Discover top tips from Amy Dennis, founder of the Nice Branding Agency.

Education

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5 things restaurateurs should know about choosing location

How to choose the perfect location for your restaurant? Find out Torsten Vildgaard’s best tips.

Education

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What restaurants can tell us about branding — and why that matters

Today, any restaurant that isn’t just selling food for the sake of earning money is a brand. Find out what Philip Linnemann has to say about it.

Education

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The cost of personalised guest experiences

Switching from multiple systems to a Guest Experience Management platform isn’t free. But finding a smarter way to build guest relationships makes it worth it.

Education

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Instagram hashtags — How to use them to promote your restaurant

How do you find the best, most popular hashtags for your restaurant, cafe or bar? Learn how to search for and use Instagram hashtags for your business.

Education

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10 must-have features of your bar POS system

Shopping for a point-of-sale system for your bar? From tracking open tabs to digital payments, discover 10 must-have features to look for in a bar POS system.

Education

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Will food supply chain shortages hurt your restaurant?

Why is localising your restaurant’s supply chain a good idea? Here are the top 8 reasons and examples from the new generation of restaurants focussing on local.

Education

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11 restaurant email marketing examples to boost your brand

From restaurant welcome emails to newsletters, check out 11 email marketing ideas (including best practices) to help turn subscribers into repeat guests.

Education

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How can restaurants deal with no-shows?

Tired of guests not showing up or cancelling their reservations? Discover how restaurants avoid no-shows here.

Education

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How to build a clear brand story for your restaurant

Discover why chefs and restaurateurs are natural storytellers and how to use your brand story to connect with guests on an emotional level.

Education

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UK’s top 14 restaurant Instagram accounts to inspire yours

Explore the top restaurant Instagram accounts in the UK. From decadent food photography to food porn, see how your restaurant can copy from the best.

Education

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5 of the most sustainable restaurants in the UK

This list includes the UK’s top restaurants with strategies that support a healthier, cleaner, more sustainable world. Discover how you can join the movement.

Education

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5 steps to build your restaurant brand

Check out 5 steps to brand and position your restaurant for success – strategy, social media, word of mouth, influencers and events.

Education

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4 restaurant revenue-generating ideas to boost business

From merchandise to events, explore examples of revenue streams and income streams that boost profits and improve the guest experience at your restaurant or bar.

Education

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30 event ideas to attract guests to your restaurant or bar

Don't let slow nights impact your restaurant, pub or bar. Here are 30 event ideas to boost your weeknight business and give guests a reason to book a ticket.

Education

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Beginner’s guide to restaurant merchandise

Explore popular restaurant merchandise ideas and how to choose products based on search trends. Plus, learn how to write product descriptions that stand out.

Education

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10 ways to sell more gifts cards in your restaurant

Explore 10 ways to promote gift cards and see how your restaurant can use them to increase profits.

Education

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How to manage restaurant reservations – without extra work

Taking bookings with pen and paper isn’t efficient. See why your restaurant needs to go digital with an online reservation platform.

Education

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Top 8 benefits of a cloud-based POS system

Discover why a cloud point-of-sale system is the key to success and how your restaurant, bar or winery can reap the benefits.

Education

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5 ways your restaurant can go mobile-first

Mobile-first tips for restaurants. Learn how to implement a contactless dining experience, improve the guest experience and increase bookings.

Education

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Restaurant technology trends: 11 innovations to watch in 2022

Overview of the most promising restaurant technology trends in 2022. Don’t miss the innovations designed to increase bookings and improve the guest experience.

Education

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Why your restaurant needs an integrated POS

Discover the power of an all-in-one restaurant point-of-sale solution and how to turn the guest data you collect into a healthy, profitable restaurant.

Education

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Why no-show fees are the answer you’ve waited for

Want to reduce reservation no-shows and recover lost profits? With no-show fees or deposits, your restaurant stays protected. Explore the pros and cons here.

Education

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Empathy: The key to a stronger restaurant team

Empathy is the key to overcoming the labour shortage and keeping your restaurant running. Discover small changes that make a difference to your team and business.

Education

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Instagram: 12 restaurants doing it right

People eat with their eyes first and IG is your chance to whet their appetites. Check out our favourite accounts for restaurant Instagram marketing inspiration.

Education

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Guest data: How to use it to plan and improve restaurant events

Data isn’t limited to big corporations. Discover why restaurants are using guest data to learn about their target audiences and design successful events.

Education

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How to create a restaurant event concept that stands out

The event concept is what attracts first-time diners and brings regulars back. See how to generate a unique concept that will be perfect for your next event.

Education

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The gift on everyone’s list? Restaurant gift cards

Gift cards are a billion-a-year industry, with 72% of consumers asking for restaurant gift cards for Christmas this year. Is your restaurant ready?

Education

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How to get a head start on the restaurant holiday rush

From Christmas lunches to NYE cocktails, it’s your chance to capitalise on the holiday rush. See how to prepare without compromising the guest experience.

Education

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How to make a restaurant website | Step-by-step guide

Your website is your new front door. Build a website for your restaurant, bar or bistro with this ultimate guide and see how to promote it to drive sales.

Education

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How to promote your restaurant with email marketing

This restaurant email marketing guide shows you exactly what emails to send guests and when. From promo emails to newsletters, see why guest data matters.

Education

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How to create a successful restaurant newsletter

Your newsletter is a powerful tool in your marketing strategy. Discover everything from how to design a restaurant newsletter to how to write and launch yours.

Education

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How to open a restaurant – 7 essential steps

Starting a restaurant is exciting, but tough. Find out what top restaurateurs say are the 7 must-knows when opening a new restaurant.

Education

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Why your restaurant should invite guest chefs

Explore 3 reasons why inviting guest chefs to your restaurant is a win-win for your team and guests.

Education

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How restaurants can use guest data and analytics to drive profits

Restaurant guest data and analytics are important in the new era of hospitality. Check out 5 ways that guest data can boost revenue.

Education

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Why data is the future for your restaurant

A new era of hospitality is here – The Data Era. Successful restaurants must use data to provide personalised experiences, build relationships and make guests return.

Education

Ny restaurant

Ingen varer fundet.

Produkt

Find produktopdateringer, nyheder og hurtige guider, som du kan bruge til at forbedre og udvide din restaurant i dag.

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Top 6 restaurant management systems compared

See what sets the best restaurant management systems apart. We’ve evaluated the top restaurant operation systems to help you choose what works for your business.

Product

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We’ve levelled up

The restaurant industry is evolving. Now it’s Superb’s turn. Explore how our new brand evolves and what it means for magical experiences.

Product

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What’s new and updated in September

What's new in GXM? Discover the latest product updates and everything new in Superb’s Guest Experience Management platform. September 2022.

Product

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Use experiences and events to keep guests coming back for more

From private events to tasting menus, see how Superb’s GXM makes it easy to create and market special experiences and events directly in the platform.

Product

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Maximise profits with gift cards

Forget plug-ins and extra software. Start selling gift cards directly from your website or Instagram with Superb. Available with GXM Lite and GXM Pro.

Product

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What’s new and updated in April

What's new in GXM? Discover the latest product updates and everything new in Superb’s Guest Experience Management platform. April 2022.

Product

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Tired of no-shows? Here’s how to stop them

See how Superb’s GXM solutions offer built-in no-show protection to keep your restaurant, pub or bar safe from last-minute cancellations and no-shows.

Product

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Get the overview of your bookings that you need

Get a visual overview of all reservations, tables, and guests with Superb’s Dashboard. From daily totals to open tables, have what you need at your fingertips.

Product

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Get your money when you need it with next-day payouts

Why wait to receive your money? With next-day funding, you’ll have the freedom to pay your team and suppliers without waiting. Available with GXM Pro.

Product

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What’s new and updated in March

What's new in GXM? Discover the latest product updates and everything new in Superb’s Guest Experience Management platform. March 2022.

Product

Podcast

Hør fra topkokke, restauratører og ledere i restaurant- og gæstfrihedsindustrien i Superbs podcast.

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Chef’s Stable

Episode 11 is about the of the dark side of the hospitality industry and the mental health issues that many restaurant workers face.

Podcast

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North Star

Episode 10 is an interview with one of the UK’s most experienced operators — the longtime maître d’ at the award-winning restaurant L’Enclume.

Podcast

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Trash Talk

Episode 9 is all about a cutting-edge idea that’s fast becoming mainstream in kitchens around the world: running a restaurant with zero-waste.

Podcast

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MAD World

An exclusive look at the MAD Academy — a school that aims to support the hospitality and food industry with tools and knowledge for making positive change.

Podcast

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Master of the House

In episode 7, we discover how Garrey Dylan Dawson broke into fine dining and why he decided to leave the kitchen to focus on front-of-house operations.

Podcast

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What’s in a name?

In episode 6, we talk about restaurant names and their importance; strategies for coming up with the right name and stories behind the name of 12 restaurants.

Podcast

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Boiling Point

This time we spoke to Sofia Bodovic Olsson for a very special episode of The Recipe ahead of International Women’s Day.

Podcast

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Brand and Deliver

In episode 5, we talk about restaurant branding and how important paying attention to it has become in our time. Find out more!

Podcast

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Address for Success

In episode 4, we hear from four restaurateurs about one of the reasons for restaurants’ success or demise… location. Find how what they have to say.

Podcast

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The Secret Sauce

Hear from three restaurateurs about the ideas behind their latest ventures. Find out what inspired them, what makes their restaurant different and why.

Podcast

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Open Kitchen

Jonathan Tam, Peter Altenburg, Ann Lee and Claus Henriksen speak about their experience with opening restaurants in 2021. Find out more.

Podcast

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The New Normal

Matt Orlando, Lau Richter and Beau Clugston join James Clasper in a conversation about the new normal for the restaurant industry. Find out more.

Podcast

Den nye generation

Gennem videoer, interviews og artikler kan du se, hvordan den nye generation af restauranter udfordrer hotelbranchen og former fremtidens gæsteoplevelse.

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Mads Battefeld

Mads Battefeld is out to change the perception of sushi and create the best sushi restaurant in Europe – Sushi Anaba. Watch the video to see his story unfold.

The New Generation

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Jonas Lagerström

In this video, see how Jonas Lagerström is building Etoile to challenge the rules of running a restaurant and follow a sustainable way of working and cooking.

The New Generation

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Hør fra topkokke, restauratører og ledere i restaurant- og gæstfrihedsindustrien i Superbs podcast.

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The New Normal

Matt Orlando, Lau Richter and Beau Clugston join James Clasper in a conversation about the new normal for the restaurant industry. Find out more.

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Open Kitchen

Jonathan Tam, Peter Altenburg, Ann Lee and Claus Henriksen speak about their experience with opening restaurants in 2021. Find out more.

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The Secret Sauce

Hear from three restaurateurs about the ideas behind their latest ventures. Find out what inspired them, what makes their restaurant different and why.

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Den nye generation

Gennem videoer, interviews og artikler kan du se, hvordan den nye generation af restauranter udfordrer hotelbranchen og former fremtidens gæsteoplevelse.

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Mads Battefeld is out to change the perception of sushi and create the best sushi restaurant in Europe – Sushi Anaba. Watch the video to see his story unfold.

The New Generation

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Jonas Lagerström

In this video, see how Jonas Lagerström is building Etoile to challenge the rules of running a restaurant and follow a sustainable way of working and cooking.

The New Generation