Fresh perspectives for forward-thinking hospitality
Ideas, insights and resources from Zummo London, covering the issues shaping hospitality: from guest experience and fresh juice to sustainability, technology and the changing demands of F&B.
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What we’re seeing in hospitality
From changing guest expectations and the evolution of F&B to the growing pressure for sustainability claims to be clear, credible and evidence-based, hospitality is evolving rapidly. Our perspective is informed by direct experience with hotels, restaurants, private clubs and other hospitality businesses across the sector … looking at what is developing, what matters and what can make a genuine difference in the operation.
The ideas and issues shaping the way hospitality works:
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Hospitality & Guest ExperienceThe details that influence how guests experience a venue, from breakfast and wellbeing to the small touches that create a sense of quality, freshness and occasion.
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SustainabilityFrom reducing unnecessary packaging to demonstrating measurable environmental progress, we explore how hospitality can move from broad sustainability ambitions to practical, evidence-led action.With the EU’s Empowering Consumers for the Green Transition Directive applying from 27 September 2026, the conversation around environmental claims is becoming more important (and more demanding). Clear claims need credible evidence behind them, making measurement and transparency increasingly important to hospitality businesses.
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Fresh Juice & F&BFreshly squeezed juice across breakfast, cocktails, mocktails and wellbeing, alongside the growing role of fresh ingredients, visible preparation and thoughtful presentation in creating distinctive food and beverage experiences.
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Technology & OperationsThe technology, service models and operational decisions behind delivering freshly squeezed juice consistently, efficiently and at scale — from choosing the right equipment to making fresh service work day after day.
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Customer StoriesReal-world examples from hotels, restaurants and other hospitality businesses, showing how decisions around fresh juice, service and sustainability translate into changes guests can experience and businesses can measure.