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Opinion Article

Stepping out of the Shadows: Women in the Champagne Industry

A symbol of luxury and celebration, Champagne is one of the most beloved drinks worldwide. Today, “Champagne” (sparkling wine produced in the Champagne region of northeastern France) accounts for 10% of the world’s consumption of sparkling wines by volume and 21% by value (Comité Champagne, 2023). Currently, the Champagne region has 16,200 growers, 130 cooperatives, and 370 houses. On the back of increasing demand, the champagne market will grow from 253.5 million liters in 2023 to 311.1 million liters by 2028, with a Compound Annual Growth Rate (CAGR) of 4.18% from 2023-2028.

Dr. Sowon Kim
By Dr. Sowon Kim, Associate Professor, EHL
Press Release

Level 8, A First-of-Its-Kind Multidimensional Showcase for Culinary Exploration, Extravagant Entertainment, and Immersive Discovery Launches in Downtown Los Angeles

Immersive hospitality visionaries Mark and Jonnie Houston, in collaboration with Mitchell Hochberg of Lightstone, have launched a first-of-its-kind multilayered concept, Level 8. Revolutionizing Los Angeles' dining and social landscape, this dining, drinking, and entertainment experience features eight distinct and mesmerizing destinations, occupying the entirety of the eighth floor of the recently launched Moxy & AC Hotel Downtown LA, located directly across the street from Crypto.com Arena and the Los Angeles Convention Center.

Houston Hospitality
Los Angeles, California, United States
Press Release

UNWTO World Forum on Gastronomy Tourism Returns to Donostia – San Sebastián

Held under the theme 'Gastronomy Tourism: Back to the roots', the Forum will put the spotlight on the connections between product, gastronomy and tourism. Over three days, industry professionals, leading experts, and institutional representatives will engage in live debates, keynote speeches, hands-on workshops and live cooking demonstrations with local and international chefs and producers.

UN Tourism
Press Release

Discovering Local Flavors, from Cape Town to Crete

Culinary masterclasses in Austria. Organic gardens in Crete. A Michelin-starred restaurant in Germany. Contemporary takes on the traditional cuisines of Cape Town and Nairobi. At these 10 hotels, located around the world, the flavorful experiences on offer create destinations in and of themselves.

Design Hotels
Explainer

What can I do with a Culinary Arts degree?

If you're currently studying for a culinary arts degree or applying to one, you already know that this sector is exciting, fast-paced, creative, and full of opportunities. This article aims to give you a complete overview of the Culinary Arts industry, the trends that drive it, the possible culinary arts careers, and how to get there.

Alfred Zuberbuehler
By Alfred Zuberbuehler, Executive Chef, EHL
Opinion Article

Food & Beverage as a Recipe for Success

The fusion of local elements into the fabric of a building’s design has emerged as a captivating concept for food and beverage directors within the hotel industry. This article delves into the discussions held during the panel titled “F&B as a Recipe for Success,” where industry experts explored the profound impact of interweaving a location’s narrative into culinary design. This approach, exemplified by renowned figures like Chef David Burke and Kaysilyn Lawson, underscores the importance of storytelling and authenticity in elevating the guest experience within the boutique hotel sector.

Ariela Goharik Kiradjian
By Ariela Goharik Kiradjian, Partner & COO, BLLA
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Opinion Article

HVS Monday Musings: Transforming Dining Experiences with Artificial Intelligence

Artificial Intelligence (AI) is transforming industries across the world and as per a recent IBM report, global AI adoption is increasing steadily, reaching 35% in 2022, up four points from the previous year. The food and beverage (F&B) industry is also gradually catching up with this trend. From streamlining processes and assisting with waste management to improving guest experiences, AI is emerging as a key facilitator for the industry’s growth. With the addition of Machine Learning (ML) and Big Data, this could become a game-changer for the F&B industry, with endless potential. The global market for AI in the F&B industry is expected to grow from over USD 4 bn in 2022 to nearly USD 28 bn in 2027 at a CAGR of ~44%.

Mandeep LambaDipti MohanDhwani Gupta
By Mandeep Lamba, Dipti Mohan, and Dhwani Gupta
India
Press Release

Waffle Enthusiasts Rejoice: Hampton by Hilton Unveils the Irresistible ‘Hampton Waffle Collection’ on National Waffle Day

In honor of National Waffle Day, Hampton by Hilton is heating things up by giving breakfast enthusiasts a deliciously fun way to show off their love of waffles with its all-new Hampton Waffle Collection. Available online, beginning Aug. 24 and while supplies last, this exclusive limited-edition collection features playful waffle-inspired items, including a first-of-its-kind insulated waffle fanny pack with an integrated syrup holder, created to celebrate the centerpiece of Hampton by Hilton’s free hot breakfast. 

Hilton
Opinion Article

How Food & Beverage Can Elevate The Overall Resort Experience

Over are the days of hotel restaurants existing as a last-minute option for travelers. Today, hotels operate full-scale culinary experiences ranging from grab-and-go markets to five-star dining, and even immersive events that truly put them on the map as a destination for epicureans.

Justin Jaret
By Justin Jaret, Complex Director of Food and Beverage. Signia by Hilton Orlando Bonnet Creek and Waldorf Astoria Orlando, Hilton
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Opinion Article

Future Fare: Sustainable, Mindful, and Innovative Food Trends of 2024

As we anticipate the next wave of food trends emerging in 2024, we are seeing that consumers are concerned about sustainability and a mindful approach to eating and imbibing. The trend of low ABV and zero-proof cocktails will continue to rise in addition to ingredients with functional properties ranging from mushrooms to cannabinoids. Further, sustainability and sourcing locally remain at the forefront of both the industry and consumers’ minds which we believe will continue to evolve as operators implement advanced technologies and practices that reduce their carbon footprint in a more impactful way.

Andres Jimenez
By Andres Jimenez, SVP Restaurants & Bars, Makeready