Aunt Bessie’s in the UK has launched the “banger & mash in a cone” for snack eating. Its being vended via an adapted ice cream van which serves these cones filled with creamy mashed potatoes and a sausage, topped with gravy and a sprinkling of peas.
As hospitality automates for efficiency, a critical line is emerging. Explore the hospitality threshold — where frictionless design becomes soulless, and which moments must stay human.
Modern systems have turned rest into something we perform rather than something that restores us. This essay explores why holidays often fail to renew people, how work and the holiday industry reinforce the problem, and what real restoration actually requires.
Luxury resorts used to sell status and spectacle. Now they sell something quieter: relief. Guests arrive overloaded, and the best resorts are redesigning around sensory calm, reduced friction, and emotional steadiness. Modern luxury is less about what you add, and more about what you remove.
Small country towns show how trust, reciprocity, and human scale create a stronger retail model. This article explains why Gen Z aligns with country retail and what big brands can learn.