Food Waste Management in Restaurants: The Hidden Cost Your Team Can Eliminate
A Swiss restaurant losing CHF 129,600 annually to food waste cut losses by 40% using a four-step method: measure, staff questionnaire, collective workshop, and follow-up.
Food & Beverage
The Key Role of Food and Beverage in Luxury Hotels – Focus on Italy
HVS Southern Europe analyzes how F&B drives revenue and brand value in Italy's luxury hotel sector, with case studies from Rome Cavalieri, Da Vittorio, and others showing F&B at 25–40% of total revenue.
Suncani Hvar Hotels standardizes operations with Shiji’s Infrasys POS across multi-property portfolio
Suncani Hvar Hotels deployed Shiji's Infrasys POS across nine properties and 40+ outlets in Croatia, unifying order management, payments, and reporting on a single cloud platform.
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View AllBeyond Medals: Beer Industry Awards as Bridges to High-End Gastronomy
Swiss craft beer awards like the Swiss Beer Award are acting as legitimacy signals that help beer enter fine dining contexts, with implications for HORECA operators, chefs, and distributors.
By Margarita Cruz and Yuliya Navrotska
The Spirits Company That Builds Destinations: Laura Sileo Pavat on Pernod Ricard
Pernod Ricard's Global Brand Homes Director Laura Sileo Pavat outlines how the spirits giant welcomes 1 million visitors annually across distilleries and châteaux, using five key elements to maintain personal guest connections at scale.
The Landmark London partners with IRIS to elevate room service efficiency and boost order volumes
IRIS Mobile Ordering helped the luxury hotel handle 100+ orders per shift while improving accuracy and guest confidence for international visitors.
UN Tourism Global Conference on Wine Tourism highlights value of Culture
The UN Tourism Global Conference on Wine Tourism took place in Plovdiv, Bulgaria, on 6–7 October 2025. Under the theme “The Art of Wine Tourism”, the event explored the synergies between wine tourism, art, and culture, showcasing its role as a catalyst for innovation, job creation, and regional development.
UK's Hospitality Sector Council launches Innovation Lab
The Hospitality Sector Council, in partnership with corporate innovation leader L Marks and the Department for Business and Trade, has announced the launch of the first sector-wide Hospitality Innovation Lab. The initiative is designed to accelerate innovations that support workforce excellence and strengthen the sector’s future.
Luxury meets technology: Pan Pacific London adopts Shiji’s Infrasys POS to elevate service across multiple F&B venues
Shiji, the global hospitality technology leader, announced today the successful go-live of Infrasys POS at Pan Pacific London, following a rapid and efficient implementation. The installation spans 8 outlets, 11 workstations, and 19 tablets, delivering a flexible, guest-focused platform designed to support the luxury hotel’s diverse food and beverage operations.
Shiji and Pan Pacific
Michael Caines’ Lympstone Manor To Join The Stafford Collection
Following the recent appointment of Michael Caines MBE as Culinary Strategist at The Stafford London, the Stafford Collection is delighted to announce that Lympstone Manor—Caines’ acclaimed hotel, restaurant, and vineyard in Devon, and a member of Relais & Châteaux—will be joining the group as an associate member. Lympstone Manor will now sit proudly alongside The Stafford London and Norma, further enriching the Collection’s esteemed portfolio with its award-winning hospitality and culinary excellence.
Condé Nast Traveller Announces Winners of the UK’s Top New Restaurant Awards 2025
Condé Nast Traveller, the global authority on high-end travel, announced the winners of its second annual UK’s Top New Restaurant Awards, celebrated at an event hosted by Condé Nast Traveller’s global editorial director, Divia Thani, at Ambassadors Clubhouse in London.
Rediscover Poland’s culinary traditions with Radisson Collection's Taste of Heritage Series in Warsaw
In the heart of Warsaw, where cobblestone streets meet sleek skyscrapers, there’s always a story waiting to be discovered — especially through its cuisine. As part of Radisson Collection’s Taste of Heritage Series, Radisson Collection Hotel, Warsaw, invites guests to discover an iconic dish steeped in history that once graced the tables of Poland’s finest feasts: Goose.
Clare Smyth MBE and Daniel Boulud to Lead the Culinary Vision for Waldorf Astoria London Admiralty Arch
Waldorf Astoria London Admiralty Arch, London’s most highly anticipated luxury opening, today announces Clare Smyth and Daniel Boulud as its official chef partners. The two renowned chefs, who together hold seven Michelin stars, will each oversee one of the hotel’s signature restaurants when it opens its doors in 2026.
Radisson Collection continues “Taste of Heritage” Gastronomy Series with bespoke guide to Georgian cuisine and local wine culture
The fourth edition of the series takes travelers to Georgia’s capital of Tbilisi and renowned wine region Kakheti. Uniquely located on the famed family estate of the 19th-century aristocratic poet and winemaking pioneer Prince Alexander Chavchavadze, Tsinandali Estate, A Radisson Collection Hotel is a paradise for gastronomy and literature lovers alike. Radisson Collection’s new guide offers travelers local insight into the best wining and dining destinations, and how to experience the ultimate epicurean delights in this breathtaking region.
Radisson Collection builds on the success of its “Taste of Heritage” Gastronomy Series with the Bilbao edition
The third edition of the Taste of Heritage gastronomy series features a collaboration between Radisson Collection Hotel, Gran Vía Bilbao and local gastronomy content creator Alejandro Biel (@gastro_barna) to create a gastronomy video and guide to the city. Additionally, the brand has created a print culinary guide to the city of Bilbao and the surrounding Basque region curated in collaboration with three-Michelin starred Chef Eneko Atxa, who also heads up the signature restaurant Eneko Basque at the Radisson Collection Hotel, Gran Vía Bilbao.
Auberge Resorts Collection Welcomes The Woodward, Geneva’s Finest Hotel and Only Three-Michelin Key and Two-Michelin Star Dining Destination, Overlooking Lake Geneva
Auberge Resorts Collection, the award-winning portfolio of one-of-a-kind luxury hotels, resorts and residences, has been selected by The Bastion Collection to manage The Woodward, Switzerland’s most celebrated luxury hotel and epicurean hotspot, ushering it into its exciting next chapter. Auberge will assume its new management role beginning February 1, 2025. Behind its iconic 1901 Belle Époque façade at Geneva’s most exclusive address, the Three Michelin Key, all-suite Swiss jewel reveals contemporary Pierre-Yves Rochon interiors, two floors of wellbeing centered around The Guerlain Spa, and 26 unique and expansive suites, almost all with panoramic lake and Alpine views. From sanctuary to social nexus, The Woodward also encompasses a constellation of exceptional dining venues, curated by The Bastion Collection, including Geneva’s only Two Michelin Star restaurant, L’Atelier Robuchon, Le Jardinier, and Bar 37.
Teritoria: One Year After Its Name Change, The First Mission-driven Voluntary Chain Takes Stock (France)
During its annual convention held on Monday, November 25, Teritoria—the first mission-driven voluntary chain chaired by Alain Ducasse—presented a review of the commitments required of its 430 members one year ago.
Luxury Hotelschool Paris and Culinary Arts School Lenôtre join forces to launch an innovative professional training program
The Luxury Hotelschool Paris and Culinary Arts School Lenôtre have signed an unprecedented partnership to promote their respective expertise both in France and abroad.
Institut Lyfe And Yannick Alleno Announce End-2025 Opening Of First Pavyllon Training Restaurant In Lyon, France
Institut Lyfe, a renowned French school recognised globally for excellence in the culinary arts, pastry, hospitality, and restaurant professions, has partnered with Yannick Alléno, a world-class chef who has earned multiple Michelin stars, including two awards of 3 stars. Together, they are proud to present Pavyllon, a training restaurant by Yannick Alléno and Institut Lyfe LYON. This new venture strengthens the longstanding partnership between Yannick Alléno and Institut Lyfe, based on a modern approach to cuisine and the transmission of knowledge to future generations - just as the collaborative establishment of the School of Sauces did in 2021.
Diversity in grape varieties in the Swiss vineyard – A boon or a bane?
The following article presents the highlights of a plenary session, moderated by EHL’s Prof. Steffen Raub, held on July 3, 2024 during the American Association of Wine Economists’ summer conference in Lausanne, Switzerland. EHL Hospitality Business School played host to the world’s leading wine economists and showcased the spectacular wine-producing regions, namely the Lavaux and the Valais.
By Philippe Masset and Steffen Raub