How should we think about talent in the context of hospitality? By focusing primarily on...
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Portugal is not just another dot on the map. It is an experience—an invitation to...
“New year, new life!” This is the sentence that haunts us whenever a new year...
Everything suggests that 2024 will be another record year for national tourism. Let's see: As...
In a market characterised by the transition from mass customisation to mass personalisation (boosted by...
Breakfast is not just the most important meal of the day. For hoteliers, it's also...
In recent years, Portuguese cuisine has grown, recognised and transformed itself. It has become mature...
Simple lines, conveying a "welcoming" sense, for a distinctive room decor. There's a lot of...
It was even before the pandemic period that Costa Verde began an investigation of differentiated...
Six years ago, when I thought about publishing the first Chefs Sem Reservas book, based...
Costa Verde is a sponsor for the 2024’s edition of Vagos Sensation Gourmet, under the...
After the pandemic period, there were several question marks over the evolution of tourist demand...
In the dynamic restaurant’s scene, it is crucial for restaurant owners to connect and share...
At Costa Verde, and as a result of the integrated management system, CVIS - Costa...
Yes, it's always social media's fault, but here it's not indifferent. It is an old...
The development of new products, services and processes, aligned with sustainability concerns, is one of...
Porcelain, on its own, brings life to a meal. Through its beauty and soft touch, it...
The beginning of a new year is always a time for reflection and planning! Based...
When culture becomes misaligned with the company's sustainability, the culture can and should be considered...
The year 2023 should be considered the first complete and normalized post-pandemic year. And while...