Author
Author

Christine Demen Meier

Managing Director at Les Roches Global Hospitality Education

Demen Meier

Dr Christine Demen Meier brings over 20 years of entrepreneurship experience in hospitality, including the creation, implementation and management of new hotel and restaurant concepts. As Managing Director, Dr Demen Meier will be based in Les Roches Switzerland and oversee the branch campuses in Spain and China.

Dr Demen Meier first became involved in hospitality education in 1998, joining Ecole Hôtelière de Lausanne (EHL) to conduct research activities and develop the institution's relationships with the hospitality industry. She implemented partnerships with organizations including Danone Professional, Nestlé Professional and Unilever Food Solutions, Saviva, Metro, enabling the creation of three Research Chairs.

Aside from her academic and entrepreneurial achievements, Dr Demen Meier has extensive consulting experience in hospitality and restaurant management, working with companies in Switzerland, Ivory Coast, Turkey, Madagascar and Ukraine.

She holds a PhD in Management Science from Caen Normandy University in France and a MBA in Integrated Management from the University of Applied Sciences Fribourg (HEG-FR), Switzerland.

More about Christine Demen Meier

Insights by Christine Demen Meier (3)

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.

Restaurants and their purchasing function in 2025, the case of Shanghai

Two main scenarios emerged from survey analysis: one with a traditional purchaser and a second with a strategic purchaser. A third scenario has been imagined depending on state regulation. A basic and traditional purchaser.
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