Beatrice Venturini

Hospitality Insights content editor at Ecole hôtelière de Lausanne

Beatrice VenturiniBeatrice Venturini is a Hospitality Insights content editor at EHL with a background in music research, radio and journalism.

More about Beatrice Venturini

Insights by Beatrice Venturini (10)

The best in hospitality debate: RISE, episodes 1-5

RISE is an exciting and relevant weekly conversation between industry professionals and students, graduates & job seekers in the Travel, Tourism & Hospitality sector. Reconnecting, reflecting and re-examining where in the world we are, and above all, separating the news from the noise.

Changes in the industry: EHL Hospitality talents share their views

EHL CEO, Michel Rochat, quizzes this year's group of bright sparks from the EHL Talent Academy on their thoughts and previsions on what the future of hospitality might entail in a post-pandemic world.

Restaurants Reopening: An Overview From Lausanne, Switzerland

On Monday 11th May, restaurants and bars were among the few public establishments in Switzerland allowed to reopen. The move was preceded by lengthy Federal Counsel regulations made available to all restaurateurs setting out the now rather familiar guidelines: 2m distances between tables, maximum 4 people at a table, strict hygiene measures, service staff in masks and required contact details of each customer.

Hospitality With Heart: Successfully Branching Out Into The Pandemic Relief Effort

Since the worldwide safety measures to combat COVID-19 were announced two months ago, much has been written about the disastrous impact of lockdown on industry, none more sensitive than the sector of F&B, hotels, airlines and travel.

COVID-19 and the Ensuing Design Changes to Hospitality Spaces

An interview with Monika Moser, Regional Managing Director at Wilson Associates, specialists in innovating hospitality architecture and design for luxury and boutique brands. Monika also featured as guest speaker in last month's EHL webinar "The Impact of COVID-19 on Hotel Real Estate", where her views on the inevitable changes to the future look of hospitality design shed a practical light on what hotels and restaurants post COVID-19 should be bearing in mind, along with the even more important theme of shifting values of their future customers.
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