Author
Author

Stéphanie Buri

Coordinator for Saviva Food and Beverage Chair at the Ecole hôtelière de Lausanne

Stéphanie Buri

Stéphanie Buri is the coordinator of the Saviva Food and Beverage Chair at the Ecole hôtelière de Lausanne. She has an MSc in entrepreneurship and specializes in quantitative analysis and innovation in the F&B industry. She is also in charge of marketing and communication for the F&B Chair. Before joining the Chair, she worked in Madagascar, where she was in charge of purchasing and operational activities in several restaurants.

Insights by Stéphanie Buri (3)

Are Restaurateurs Ready for 2030?

As young restaurateurs pave the way for the future of the restaurant sector, they are keen to adapt to their customers' and markets' needs and are ready to make F&B an innovative and experience-centered industry.

Should Restaurateurs Change Their Offerings For 2030?

Despite a mostly conservative vision concerning their experience at a restaurant for 2030, Swiss consumers do want to see drastic changes in some areas, mainly related to customization. Are restaurateurs aware and ready to respond to their clients' expectations? A new study provides insights and recommendations for restaurateurs and F&B professionals.

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.
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