Food & Beverage Opinion Articles - Hospitality Net

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Opinion Article

November 1, 2021

Digitalization in the kitchen: Teaching Culinary Arts in the digital age

Michel Magada, lecturer in Practical Arts at EHL Campus Lausanne, specializes in food science research and development. He explores new cooking technologies and how to teach them. After years of teaching, he put himself in the students' shoes and attended a remote online course on Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry). Thanks to this experience, he reflects on how the practical arts should be taught in the immediate future.

By Beatrice Venturini and Michel Magada

Opinion Article

October 27, 2021

Q: How to brew loose leaf tea

In 2020, the global consumption of tea amounted to about 6.3 billion kilograms! As a result, tea has quickly grown to become the second most popular beverage in the world after water. But how much do we know about the ceremonies and proper brewing methods behind this delicious beverage?

By Leonardo Abedum De Lima Hanzawa, Bachelor student and EHL Alliance ambassador for Chanoyu, EHL

Opinion Article

October 25, 2021

Will Veganism Ever Go Mainstream?

Lately, much is written about veganism and vegan food and how it can improve our life and the environment. Having been one of those individuals that gave this a good try (I lived a 100 % vegetarian life for six months) here are my observations and thoughts.

By Karl Faux, Managing Partner, Elite Search

Opinion Article

October 21, 2021

Why do restaurants need to offer vegan food on their menu?

When it comes to culinary trends, vegan is one that has seen a dramatic increase over the past decade and even more so over the past few years. Health-conscious consumers and animal rights supporters from all around the world are dedicated to following vegan guidelines, cooking vegan food, and dining in vegan restaurants more than ever.

By Thomas Bissegger, Lecturer Cuisine Practice, EHL

Opinion Article

September 30, 2021

Less is More for the New F&B Strategy

As we emerge from a tumultuous year of lockdowns and traveler uncertainty, hotels have in many ways been given a carte blanche to relaunch their rooms product, their restaurants, their spas and any their revenue generating services. To focus solely on F&B, a minimalist approach will ultimately be profitable as guests continue to realign their shopping habits.

By Larry Mogelonsky and Adam Mogelonsky

Opinion Article

September 29, 2021

A Guide to Incorporating Non-Alcoholic Spirits and Botanical Elixirs Into Your Beverage Program

You never know what really is just a fad or what is signaling a change in the industry. But the rise in non-alcoholic (NA) spirits available on the market and the buzz around them is taking on a whole new momentum.

By Kim Haasarud, Consultant, Strategic Solution Partners

Opinion Article

September 15, 2021

Art & Wine: Using art as a means of promoting wine

In recent years, the esthetics involved in drinking wine have become increasingly important. Wine is not drunk for its taste alone but also for what it represents financially, socially and culturally. Wine reflects a certain status for its drinker or buyer. Consuming wine goes above and beyond mere pleasure. Certain wines are considered works of art and winemakers are seen as artists. The extravagant prices fetched in auction houses has had the effect of breaking down barriers between wine and art.

By Gildas L'Hostis, Senior Lecturer Practical Arts delivering courses in oenology (the knowledge of wine, wine service, production, economics, and tasting), EHL

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Opinion Article

September 10, 2021

Nutrition for the General Manager, F&B Director and the Chef

Nutrition and Diet are complicated subjects. First, we will speak of well-known research for Hoteliers. While it is important to appeal to restaurant clients, hotel guests and dining room patrons, it is crucial that the food and beverages are tasty as well as nutritious.

By Mary Tabacchi, Professor Emerita, Cornell's Nolan School of Hotel Administration, Cornell

Opinion Article

September 3, 2021

Will Hotel Food and Beverage Services Fundamentally Change Post-Pandemic?

Local and state mandates regarding the operation of restaurants during the pandemic hit the hotel industry hard. Was the hit hard enough to force permanent changes to how hotels deliver food and beverage service? Could such changes fundamentally alter the hotel industry as currently segmented? How will hotel guests react to these changes?

By Andrea Stokes, Hospitality Practice Lead, J.D. Power

Opinion Article

August 30, 2021

In Vino Veritas LXXXV: Stocking a Region’s Signature Grape

While most oenophiles can recite a litany of grape varietals and their traits off the cuff, most consumers aren’t nearly as informed. They’ve likely heard of the top international grapes that have been transplanted around the globe as well as one or two that characterize a specific region, but beyond that getting into esoteric vintages can be both intimidating as well as alluring.

By Larry Mogelonsky and Adam Mogelonsky

Opinion Article

August 26, 2021

Hotel F&B is Following Two Cs Post-Pandemic: Careful and Creative

In the wake of the coronavirus, and the issues it created—including a labor shortage—hoteliers are working to get their arms around food and beverage service.

By Rayna Katz, Writer, HotStats

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Opinion Article

August 9, 2021

Delicious Pea Sorbet With Bone Marrow Recipe

From starred restaurant tables to embassies, head chef of the Berceau des Sens, Cédric Bourassin, has acquired a unique expertise that he shares with students and clients at our Michelin Star gastronomic restaurant.

By Cédric Bourassin, Lecturer in Practical Arts & Head Chef in the Berceau Des Sens (BDS), EHL

Opinion Article

August 9, 2021

HVS Monday Musings: Indian Restaurant Industry – Riding Out The COVID-19 Storm

The Indian restaurant industry has been on a roller coaster ride, with several lows and few highs since the onset of the pandemic. The strict lockdown regimes of the first and second pandemic waves in the country have had a severe and long-lasting impact on the dine-out culture, with industry associations estimating that 25-30% of the outlets have shut down in the last year. However, with the easing of restrictions in the last couple of months, the restaurant industry is gradually getting back on its feet, though subdued customer sentiment on in-restaurant dining is still a major roadblock.

By Mandeep Lamba and Dipti Mohan

Opinion Article

August 6, 2021

The Recipe For Hotel Food And Beverage Profitability

Getting the alchemy just right for food and beverage service in a hotel is challenging, but necessary if the hotel is to be successful.

By Guy Maisnik, Partner, Vice Chair, Global Hospitality Group®, JMM

Opinion Article

August 6, 2021

Seven Wine Museums To Put On Your Travel Bucket List

As we once again begin to cautiously consider future travel plans, the experts at Cult Wines round up some of the best wine museums around the world, from state-of-the-art facilities to the brilliantly quaint.

By Andrea Marino, Senior Fine Wine Buyer, Cult Wines

Opinion Article

July 26, 2021

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

Opinion Article

July 26, 2021

HVS Monday Musings: Growth Of Cloud Kitchens In India

Technology has become a part of every industry, and the foodservice industry is not far behind. Online ordering has become the norm as the convenience of one-click orders, timely delivery, and integrated payment systems are available from the comfort of your home. As per a recently released report, the Indian foodservice delivery market has grown at a CAGR of 33% during FY18-FY20 to US $5.2 billion in FY20 and is further expected to expand to US $13 billion by FY23. With the increasing penetration of food delivery services, the concept of cloud kitchens or delivery-only outlets, also known as ghost kitchens or virtual restaurants, has gained momentum in India.

By Mandeep Lamba and Dipti Mohan

Opinion Article

July 19, 2021

Drink Trends 2021: What Exactly Is Bubble Tea & Why Is It Successful?

Have you ever walked past a bubble tea shop and noticed hordes of young people queuing up outside – even in a pandemic – and asked yourself what all the fuss is about? Time to explore what makes this Taiwanese beverage so popular among its drinkers and such a viable business for its vendors. Interview with Roberto Panto, CEO of the quantum leaping Swiss brand, MYO Bubble Tea.

By Beatrice Venturini, Hospitality Insights content editor, EHL

Opinion Article

July 15, 2021

Epicurean Ventures For The Travel Recovery

We’ve always espoused the mantra that the core of any property’s success is their F&B. Some golf, some are into wellness, but everyone eats. As demonstrated by a property we acted on as asset manager a few year’s ago, a property can even overcome deficiencies in their rooms’ product through a focus on exceptional dining.

By Larry Mogelonsky and Adam Mogelonsky

Georgia, United States

Opinion Article

July 15, 2021

How Hospitality Can Close the Food Gap

There is a disparity today between food knowledge and food preparation skills. The pre-pandemic state of affairs, which is reasonable to expect will return as vaccines become more available and cases decrease, provided us the opportunity to experience a wide variety of types and preparations of food without actually doing the cooking.

By Norman Van Aken, Consultant, Strategic Solution Partners

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