Author
Author

Christine Demen Meier

Managing Director, Les Roches

Demen Meier

Preceding the academic world, Dr Christine Demen Meier combines over 20 years of entrepreneurship experience in hospitality, including the creation, implementation and management of new concepts for hotel and restaurant. She joined l’Ecole Hôtelière de Lausanne (EHL) in 1999, conducting research and developing relationships between the institution and the hospitality industry. The implementation of partnerships with organizations such as Danone Professional, Nestlé Professional, Unilever Food Solutions, Saviva, and Metro, enabled the creation of three Research Chairs. In 2018, Dr Demen Meier was recruited by Sommet Education to lead the development of entrepreneurial programs at Glion Institute of Higher Education. A year later, she was appointed Managing Director at Les Roches, supervising the institution and its three campuses worldwide. Distinguished scientist, she is a member of the Innovation Council of Innosuisse – the federal agency that supports science-based innovation projects in the interests of industry and society in Switzerland. She is also part of the Administrative council for Bon Riva hotel (Vaud, Switzerland), and reviewer for AIREPME, an international association focused on entrepreneurship materials research for SME. Dr Demen Meier also spearheads the development of a new institute for food ecosystems at the School of Management (HEG-FR) and a member of the project committee in charge of the new food industry strategy for the canton of Fribourg, Switzerland. Christine Demen Meier holds a PhD in Management Science from Caen Normandy University in France and an MBA in Integrated Management from the University of Applied Sciences Fribourg (HEG-FR), Switzerland. Aside from her academic and entrepreneurial achievements, she has an extensive consulting experience in hospitality and restaurant management, working with companies in Switzerland, Ivory Coast, Turkey, Madagascar and Ukraine.

Insights by Christine Demen Meier (6)

Hotel Technology During Crises, Does it innovate?

It's true that the hospitality industry is only now starting to adapt to the growing needs of the new generation of customer, and there are multiple opportunities for technological improvements to be implemented to engage, convert and retain digitally savvy consumers.

Is the wolf scratching at the door? Lessons learned so far from the COVID era...

The pandemic can be viewed in two ways by any business sector: either as a crisis or as an opportunity. Today, the hospitality industry and the education sector can embrace the digitalization age, one of the most significant trends, and transform.

Do hospitality schools deliver the talent you are looking for today?

Today, more than ever, hospitality schools can deliver the talent you are looking for. First of all, due to their expertise, hospitality schools help their students to acquire soft skills to make them customer-oriented.

Small steps to make restaurants more sustainable

Food waste in restaurants is a growing problem, as several authors in this edition of the Hotel Yearbook point out. But Dr. Christine Demen Meier, Stéphanie Buri, and Clémence Cornuz of Switzerland’s Ecole hôtelière de Lausanne observe that restaurateurs must deal with the fact that much of their carbon footprint stems from factors they cannot control, such as overpackaging by suppliers, customer behavior, the organization of waste collection in their area, and the recycling technologies available to them.

Hospitality innovation: an oxymoron?

Innovation. It's the lifeblood of many industries. But in our industry, hospitality, innovation tends to be incremental rather than radical. That's not to say there have not been new and innovative practices, but by and large it's a conservative and traditional industry, which focuses on best practices and processes.
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