With all the ups and downs of the hospitality scene in recent years, the quality of the offer and service has increased. Take the number of restaurants with international acclaim, for example, or how much more attention is being paid to seemingly simple things like serving something in the right glass or using quality ice. In the past few years the industry has been ahead of consumers with its ideas and desires several times, so initially conceived concepts were abandoned. Apart from the right time and the right team, sometimes it takes a bit of patience for consumers to understand and buy what we offer them. Personally, I expect the quality of the offer and service to continue to increase. The entry of new generations, generations that build their habits less “outdoors” and more in a restaurant or café, into the world of gastronomy will further contribute to this.