With it still being impossible to meet at exhibitions and in person we have now created a virtual experience to discover the possibilities we offer...
A restaurant in the sea — the “Wolkenlos” by the Timmendorfer beachside. In this location one relies on the Meissl large umbrealls to facilitate...
We recommend to look into the investment programmes of your home country for hospitality and the hotel industry as bigger investments are supported...
More and more guests are asking for ecological, fair, regional and good quality hospitality practices.
What will the future look like for all of the Après ski bars in the ski resorts, the numerous bars and restaurants where Corona has so mercilessly
Do you need good ideas and solutions to boost your sales in autumn and winter? Then do not hang about and call your regional Meissl expert directly.
Corona has spurred on a trend: Holidaying in the Alps or in the Alpine foothills – and this at best, sustainably. In future, hotels with e-charging
Not only since Corona has the classic buffet been a "discontinued model". On average, 40% of the breakfast buffet ends up in the trash.
Where is the gastronomic trend heading - even in the face of this crisis? Will more orders be placed online and what kind of food will even be in
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