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.
Opinion Articles
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 Steffen Raub and Philippe Masset
Going lean – how hospitality can overcome the challenges of food price inflation and record energy bills
Hospitality has been a driving force for the UK and European economies for years, employing 3.2 million people before the pandemic and generating £38 billion in tax revenue for the UK government. Providing job opportunities for young people and students and inspiring young entrepreneurs to launch enterprises of their own, hospitality was a dynamic and booming sector before the initial complications of COVID, and the many challenges that followed.
By Sam Martin, Co-founder and CEO of Peckwater Brands (PWB), Peckwater Brands
The must-see terraces in Vaud this summer
The Impression is an ideal place to meet with colleagues for a lunch break or with friends for a Sunday brunch. The terrace offers a cocooning and relaxed atmosphere to enjoy the first rays of sunshine!
By Niels Costard and Mahé Rillardon
Sustainable Food: A Guide For Seasonal And Regional Food Shopping
How much does the impact of your diet weigh on your carbon footprint? How can you eat more sustainably? How to make an informed choice at the supermarket? All of these questions seem overwhelming at the start but can easily be addressed with a bit of research and new habits. In the following text I’ve tried to give you my take on some of these questions of sustainability without any guarantee of completeness. It's a hot topic where many of us agree or disagree, however, there are three inescapable things we should all agree on when it comes down to a more sustainable way of living: reduce, reuse, recycle.
By Ehrhard Busch, Chef de Partie, EHL
How To Make EHL's Guilt-Free Gluten & Lactose-Free Chocolate Brownie Recipe
Currently kicking up a storm in the EHL food court, these deeply rich chocolate brownies should please everyone's palate since they are devoid of the commonly-known troublesome ingredients.
By Julien Boutonnet, Senior Lecturer - EHL Lausanne - Meilleur Ouvrier De France, EHL
5 Key Issue The Wine Industry In Switzerland Is Currently Tackling
In 2020, EHL and Changins wine school launched a study on Swiss wines and the impact of Covid-19. Since a semblance of returning to normal is taking shape, the time seems opportune to summarize this project, taking care to place the Covid-19 crisis in a more general context. The aim is, in particular, to tackle the fundamental problems that affect Swiss wines and to try to identify possible solutions. The following analysis is based on interviews conducted with wine producers and key market players during the second half of 2020.
Teaching wine skills at EHL’s Berceau des Sens restaurant
Young EHL students are faced with the daunting task of mastering grape names, wine regions, flavors, along with some artful wrist action in just 10 days as part of their Service Skills trainee program. Head wine teacher and Meilleur Ouvrier de France, Thomas Fefin, explains the main stops along the wine teaching journey at the prestigious Michelin star fine dining restaurant, le Berceau des Sens.
By Thomas Fefin and Beatrice Venturini
A tour of the Swiss vineyards with wine specialist, Chandra Kurt
Chandra Kurt is one of Switzerland's best-known wine critics and writers. For 32 years, the "publisher" as she prefers to call herself, has been working in the Swiss and international wine spheres. She has been responsible for numerous publications and books, primarily aimed at the average person, with a style and pedagogy that have enabled her to reach a large number of wine lovers.
By Alexandre Centeleghe, Lecturer in Oenology, EHL
EHL Success Stories: Startup Edition - Nucheese
EHL Success Stories: Start-Up Edition is a new series to show support to our EHL Family and, more specifically, our hard-working AEHL entrepreneurs. This project aims to showcase EHL's entrepreneur mindsets, support new and upcoming ideas and businesses. While overcoming a challenging time for all companies, these Start Ups prove that resilience and hard work can overcome any problems.
By Son-Trang Nguyen, Bachelor Student, EHL
In Vino Veritas LXXX: The Wine Windows of Florence
Have you heard about the little wine holes in Florence (and to a lesser extent in other Italian cities)? It's a cute little story that has emerged out of the pandemic and yet one more reason to visit this illustrious Renaissance cultural nexus. Importantly for you, it demonstrates a critically overlooked principal about selling wine that you can use to rethink your beverage program.
By Adam Mogelonsky and Larry Mogelonsky
Diversifying to stay alive: A Sicilian food truck story in Milan
Milan received a hard knock earlier on this year with a very long and strict lockdown that affected all lives and businesses. Tiziana and Basilio Santoro had been running an authentic and popular Sicilian food truck ('BEDDA') in Milan for the past 5 years, specializing in the island's particular brand of tasty and unforgettable street food, when COVID-19 struck and momentarily shut down all operations. Ironically, they had just branched out into an elaborate new location that was to serve as their headquarters and fixed selling hub. Basilio, a true siciliano, ex-radio producer, DJ and professional raconteur, describes how putting the sharing of human experience at the center of their service and diversifying their offer has ultimately saved the BEDDA business from potential ruin.
By Beatrice Venturini, Hospitality Insights content editor, EHL
Beer Tourism: Tasting The Beer Boom In Switzerland
With the exponential growth of the beer industry in Switzerland over the past decade, beer tourism has emerged as a tourist activity in its own right across many cantons. Craft breweries showcasing their beer together with local members of the community have set up beer hiking tours where tourists walk around stunning Swiss landscapes, tasting local beers, meeting local brewers and enjoying the local food. Highly attractive to beer aficionados, beer tourism is becoming an interesting experiential activity in Switzerland where tourists combine leisure and discovery.
By Margarita Cruz, Associate Professor of Corporate Strategy and Entrepreneurship EHL Hospitality Business, EHL
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.
Developing a concept with blood, sweat and expertise
Growing up in a family who owned and operated a fast food business, I spent most of my early years working in the family business; from weekend shifts during school term and remembering my school holidays as days in the shop rather than on the beach. Unknowingly I was learning valuable lessons in business operations and management. When completing high school, I continued to work in the family business for some time, whilst studying part time to obtain the theoretical techniques in business which I felt were missing. I finally moved away from the family business and began developing a career in the hotel industry, focusing on F&B. With the ten years of experience I gained, my life savings, and a loan from the bank which my parents were kind enough to guarantee, I decided to open my first café. Having a strong eagerness to succeed, an entrepreneurial approach, much motivation, lots of hard work and initiative, the small café business grew to a company of twelve restaurants, cafes and retail over a six year period. Three restaurants were accoladed with a one hat rating (Michelin star equivalent in Australia), which I was most proud of. In a quick paragraph, it sounds quite simple, however there were so many factors to obtaining this achievement and success; a great team, an open mindedness, many long hours and stress and most importantly, creative ideas.I later sold the company, and utilised my education, sixteen years hospitality experience and proven track record, to spend the next ten years travelling the world and working in some of the m ost amazing cities at senior level for some great company's. The past ten years has been much about advising and strategizing for companies and individuals; implementing, developing and creating cool concepts globally; and managing organisations with many talented individuals. Savvy IQ (the consulting company I founded), creates concepts and advises in operations on a regular basis to many restaurant groups, hotel chains and small and large businesses. After much advising and a long pause in self-employment, I decided to step back into ownership and implement everything I have been mentoring others. Hence the birth of Bao & Bing in Marylebone, London.I discovered an Italian deli/cafe in Marylebone that was on the market which I managed to turn it into a Taiwanese restaurant in just under ten weeks; which was a challenge to say the least. Now with three weeks of trading, we have been blessed with success and the feedback has been amazing. Everyone is rav ing about the food, the service is on par, the ambience (lighting and music) is exciting and we have created a cool, fun vibe in a neighbourhood that was crying out for something different. The systems (POS, HR, Cost control etc) all running perfectly. The social media is exciting and the reviews have been great. So why is that so? The idea, passion and hunger to succeed was there, coupled with personally touching all aspects of the concept; from design, food, uniforms, lighting, music choice, strategy, IT etc etc....... And all on a budget!Where are we now? We are developing phase two of our menu. Adding our specials that will launch in the new year; creating our secret menu dish which is revealed to guests with a code word written in Mandarin on a light-box on the wall; planning the launch of our prosecco bao brunch; And in the first quarter of 2019, we will launch our breakfast offering. Constant innovation, development and creativity.Creativity breeds excitement and innovation. Constant development and the need to keep touching the business personally. How did we create Bao & Bing?First of all was to let the creativity flow. I had to develop a concept where the gap in the market existed. The need to consider a cuisine that is well renowned for its flavours; and above all, develop a price point so that the venue could become an affordable everyday dining experience; whilst considering a simplified model for operations, cost management and scalability.Ideas were thrown around our 'Savvy IQ think tank', from Cuban, Mexican, Chinese, Italian, Indian; and then together we redefined every cuisine idea to specific localised regions of each country. But then it came to me! I travel to Taiwan regularly, I love the food, I love the culture and I am passionate about the country. Most probably heavily influenced from the beautiful Taiwanese girl I married ten years ago, who I now have two fun loving kids with. Now it was time to develop the idea further and create the concept.To begin, I considered a simple formula many of you may know and one I have lived by: Good food, good service, fun ambience all at the right price. So here are some points on how to develop and create ideas.Write ideas down straight away when they come to mind. In this day and age where we carry our smartphones everywhere, we can take pictures, write notes and record ideas. I have lost so many ideas in my time; and am reminded of them after I see it again a second time round; most times it's too late to use. I now tend to use Pinterest to grab ideas for lighting, finishes, décor, food and beverage; And I look at what attracts me to a picture and constantly update my boards. So begin the concept creation by collating as many inspirations as possible through your travels, the internet or any other form that inspires you.In Bao & Bing, we have a 'Bingo Wh eel'. When your bill arrives, the customer picks a number between 1 and 90 for the chance to have the check on the house. Was it my idea? No. I noted a similar game in an Italian concept during my travels in Beirut. The restaurant used a container with 90 balls, and the game was called tombola. The numbers were shaken in a container and you had a chance to have the meal on the house. it was all very subtle when the waiter came about and there was no real impact from this great offering. My part was document this great idea, for a potential later use. So what did we do differently? We made it a little more exciting. We invite the guests to come to the bar where the Bingo wheel is sitting in top of an old stereo and ask them to pick a number between 1 and 90. When the customer comes to the bar, we turn on the stereo to play an old Taiwanese song (quite loudly to gain attention of the other guests) and slowly spin the wheel. I have never seen so many people happy to see the bill arrive!Stop doing the same thing over and over. Focus on doing something different. Not to say you should not practice and implement everything you have learnt or been taught. However, as I previously mentioned my initiation into the hospitality industry was through my parents business. I soon realised after working in the hotel industry and studying management, that there were many ways my parents could have of improved their business model. Not to say they were not successful, but they did the same thing day in day out for so many years and could have possibly grown their business further if they perhaps made some changes. Look at the success stories in life and in business and put together a pool of items that will make your concept successful. Ideas are always recycled, amended and perfected. But there is always a starting point that sparks the idea. Use people around you to bounce ideas. At Savvy IQ, we have a regular think ta nk on ideas for different focuses. Be it concept creation, marketing, IT systems, business development or just a general catch up as to how we can do things better. In these meetings I have been the developer of many bad ideas; however, around a group of talented people, we have turned an initial not so good idea into an amazing idea. Sometimes it requires a spark to get things going. Everyone involved in generating ideas should know everything about the brief. Do not hold anything back and be transparent. Even if there's something that you think is not relevant, it still should bel included to get ideas moving.Read magazines, articles and industry news. Reading is the best way for creating new thoughts and stimulating great ideas. I constantly read and I subscribe to many publications. Even when I am time poor, I make an effort to skim through magazines or articles on the web. I have added business books to my routine over the years, which has helped me learn more and expand my way of thinking. Try and make time for reading. I am just as guilty as the next person with distraction of social media. However, put a pause on the social media an you'll find plenty of thought stimulation with a book.
By Paul Sarlas, Founder/CEO, Savvy IQ
Tackling a Kitchen Closure at the Falcon Hotel
Located on the Cornwall coast of England in the picturesque port of Bude is the quaint, 32-room Falcon Hotel which includes a single three-bedroom, self-catering apartment.
By Larry Mogelonsky, Partner, Hotel Mogel Consulting Limited
The power of food diplomacy and hospitality, in the service of a nation
U.S. President Trump's forthcoming state visit to the U.K. may only be in the planning stages as yet but it has already proved to be controversial. A state visit is largely ceremonial but the pomp and pageantry can help to cement relations between two countries – and with Brexit on the horizon, Britain will need all the friends it can muster, especially when it comes to negotiating trade deals.
By Stuart Pallister, Head of Academic Editorial Content, EHL
F&B: No pleasure, No future
Not so long ago, the arrival of McDonald's in an emerging country epitomized that country's opening up to the modern world, entering a new phase in its economic development. The globalization of the hamburger giant, which helped it boost performance, also largely contributed to a banalization of its product, and today to the possible beginning of a rejection. TYPO3SEARCH_begin
By Georges Panayotis, President & Founder of MKG Group & Hospitality ON, Hospitality ON