When Cost Reduction Stops Creating Value and Starts Damaging the Guest Experience
Cost control protects a hospitality business. But once savings begin to weaken quality, trust and the promise made to the guest, the calculation has changed.
Cristian Marino
Writing on international hospitality, leadership and culinary culture since 2018.
Ferragosto from the Other Side of the Table
Ferragosto seen from the other side of the table: a reflection on hospitality, preparation, pressure and leadership when everyone else is celebrating.
Celebrating Chocolate Chip Cookie Day in the Maldives
Chef Cristian Marino and his culinary team transformed Chocolate Chip Cookie Day into a colourful buffet experience in the Maldives through creativity, presentation and teamwork.
Celebrating National Cheesecake Day in the Maldives
A Maldives resort team transforms National Cheesecake Day into a tropical pastry experience through creativity, presentation and teamwork.
Cioccolatissimo: A Chocolate Concept Revisited in the Maldives
A chocolate concept first developed in Europe returns years later in the Maldives, connecting memory, hospitality and the evolution of a chef’s career.
Behind the Scenes of Successful Resort Buffets
A reflection on planning, preparation, leadership, teamwork, live stations, themed nights and the invisible work behind a successful resort buffet.