María Paula Ángel Benavides
The filings.
Her product strategy was to get banned by the Orthodox Church
How Central Europe's most sacred dishes became its best marketing assets.
Do you charge for tap water during a heatwave?
Charging for tap water, or refusing it outright, is a margin decision, a reputation decision and sometimes a legal decision. Across our three markets, these are starting to collide.
The restaurants AI recommends, and why
We asked ChatGPT, Gemini and Claude where to eat in Budapest, Bucharest and Vienna, then asked them why. The answers show who is visible, who is missing, and why Google still sits underneath most AI restaurant discovery.
How war hits your menu, the worst food influencer in Budapest and toilet signs from hell
Five items. Iran, influencers, toilet signs, a bakery opening, and Turkish food done right.
In the business of wasting food
Food waste is one of the least-tracked costs in hospitality. Here's what the numbers look like when you measure it.
You're selling tofu wrong
How soy became CEE's most complicated ingredient and what that means for your menu.
How restaurants win on Google Reviews (without doing anything sketchy)
Most restaurants are already 4.5+. The difference now is credibility, recency, and replies. A practical playbook for asking, responding, and avoiding risky review shortcuts.