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Opinion Article

The Growing Need for Food Allergy Compliance in Restaurants

Approximately five years ago, when my daughter was just two years old, we confirmed through allergist testing that she had multiple severe food allergies—cashews, pistachios, sesame seeds, peas, and lentils. While some of these would result in immediate and intense gastrointestinal distress, others carried a much graver risk: anaphylaxis.

Melissa Rosen
By Melissa Rosen, Founder and Principal Consultant of Be My Guest and member, Cayuga Hospitality Consultants
Press Release

Regional Pacific Workshop Strengthens Link Between Agriculture and Tourism

UN Tourism, the Mountain Partnership Secretariat at the Food and Agriculture Organization of the United Nations (FAO) and the Pacific Tourism Organisation (SPTO), concluded a successful three-day Regional Workshop on Sustainable Gastronomy Tourism. The event brought together over 70 stakeholders from across the Pacific to co-create gastronomy tourism experiences and itineraries that deepen the connection between agrifood systems and the tourism sector.

UN Tourism
Opinion Article

In-Room Herbal Tea Is the Most Effective Cost-Per-Unit Wellness Amenity

Executive summary: Coffee and tea service, specifically herbal tea, as an in-room wellness amenity represents an area where there’s a strong opportunity for hotels to improve their presentation. This guestroom feature is easily accessible for all hotel categories due to low per-unit costs and scalable due to minimal labor inputs, thus representing a great entry to the wellness market. A hotel’s tea presentation cannot exist in isolation, though, and is best approached as part of a concerted effort to enhance the room’s wellness branding through a cluster of sleep or health-focused amenities.

Larry MogelonskyAdam Mogelonsky
By Larry Mogelonsky and Adam Mogelonsky
HN TV
Opinion Article

EHL Innovation Rewind: Anderson Yang on Innovation, Heritage, and the Power of Community

At the EHL Open Innovation Summit in Lausanne, we spoke with Anderson Yang, EAM to the General Manager’s Office at Yun Ding Food & Beverage Co. Ltd, about how artificial intelligence is shaping the future of hospitality, how innovation can thrive when rooted in tradition, and why building genuine community through storytelling is more powerful than conventional marketing in today’s evolving landscape.

By Simone Puorto and Anderson Yang
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Opinion Article

The Debut of Appellation as an Immersive Culinary Hotel Brand

For hotel brands near the top of the chain-scale, the requirement for creating meaningful experiences that embrace ‘sense of place’ becomes essential. In the constant pursuit of business growth, offering incredible and ‘peak’ experiences becomes essential for driving ADR and ancillary spend. This is what we call the ‘reason to visit’, inspiring word-of-mouth, boosting occupancy rating, and enhancing overall value in various ways.

Larry MogelonskyAdam Mogelonsky
By Larry Mogelonsky and Adam Mogelonsky
United States
Press Release

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.

The Stafford Collection
London, United Kingdom
Opinion Article

The Ultimate Guide to Sous Vide Equipment [for Professional Chefs]

A high-quality sous vide machine is the foundation of precise, reliable sous-vide cooking in any professional kitchen. Whether you're managing a high-volume restaurant or refining your approach to modern gastronomy, selecting the right sous vide equipment is key to achieving consistent texture, precise doneness, and efficient workflow.

Morgane Dumollard
By Morgane Dumollard, Marketing Manager EHL School of Practical Arts, EHL
Supplier News

Cloud-Native Wellness ERP: IDS Next Invites a New Era in Wellness Management

Wellness and spa offerings have become increasingly vital to enhancing guest experiences and driving profitability within the hospitality industry. Statista revealed the global health and wellness market is estimated to reach almost seven trillion U.S. dollars by 2025, with EHL Insights anticipating that the global medical spa market will reach US$45 Billion by 2030. As health and wellness offerings and personalised experiences become more integral to travel and tourism, the wellness sector is evolving at an unprecedented pace.

IDS NEXT
Opinion Article

8 Common Sous Vide Mistakes [And How To Fix Them]

Sous-vide cooking has redefined precision in professional kitchens. By controlling temperature with unmatched accuracy, this technique ensures that proteins, vegetables, and even delicate ingredients reach their ideal texture without risk of overcooking or drying out. It has become an essential skill for chefs who seek consistency, efficiency, and enhanced flavor retention.

Morgane Dumollard
By Morgane Dumollard, Marketing Manager EHL School of Practical Arts, EHL
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Press Release

Discover a World of Flavors: Radisson Hotels launches direct restaurant booking on its website

Exploring exceptional gastronomy, both locally and globally, is now just a click away. Radisson Hotel Group proudly launches a digital innovation that celebrates its culinary excellence: guests and local visitors can now search and book restaurants directly on RadissonHotels.com. With over 1,900 restaurants worldwide, from elegant rooftops to relaxed urban dining spots, this new functionality lets food lovers explore, reserve and enjoy in just a few clicks.

Radisson Hotel Group
Press Release

The Art of Mixology: MGallery Hotel Collection, Maison Sarah Lavoine and Citadelle Gin redefine the ultimate cocktail experience with exclusive glassware collection and signature cocktail creations

From the sandy beaches of Thailand to the twinkling city streets of Paris, cocktail enthusiasts can enjoy a touch of modern art this World Cocktail Months. From 13 May, boutique hotel collection MGallery is teaming up with French lifestyle brand, Maison Sarah Lavoine, to launch a set of exclusive glassware. A partnership born out of a collective ethos dedicated to character, curiosity and creativity, MGallery and Maison Sarah Lavoine have come together to expertly infuse emotion and memories into their designs. The three stunning cocktail glasses have been paired with a trio of limited-edition cocktail creations from the world’s first craft gin, Citadelle Gin, that guests can sip and savour in MGallery bars across the world or re-create at home, turning every sip into a work of art.

Accor
Supplier News

Global Media Co. Launches Innovative Beverage Alcohol Sampling Program for Hotels & Resorts at eBev 2025

Next week at eBev 2025, Hotel Communications Network (HCN), a global hotel media company built on tablets installed in tens of thousands of hotel rooms, will reveal an innovative way to get beverage brands into consumers’ hands at the moment they check in to their hotel. Via a new Sampling Program, HCN will introduce a new way beverage marketers and hotel operators can collaborate. The result is an increase in revenues and a beverage experience that will be forever imprinted on travelers’ memories.

Hotel Communication Network Inc. (HCN)
Opinion Article

Food & Beverage Innovation: Trending Creativity and Sustainability

F&B is an ever-evolving sector and, in recent years, has been both proactive and reactive to changes in the social and business landscape of the nation. F&B industry operators are steadily evolving, driven by changing consumer preferences and global influences. The pandemic prompted fast action for many operations just to survive. In a high-speed world of change, the F&B sector has become increasingly innovative, as evidenced by its products, service, safety, and technology operations. This discussion will review creative ideas and a variety of trends in innovation and consumer demand for F&B.

Robert O’Halloran
By Robert O’Halloran, Professor Director, School of Hospitality Leadership, East Carolina University