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.
How have restaurants survived this pandemic year? Through surveys and interviews with popular restaurant owners, we were able to get a better understanding on how they managed to work through the difficult year of 2020, how they are remaining positive for 2021 and what we as consumers can look forward to.
Taken from the French verb to melt - fondre - fondue is an easy to prepare and highly convivial cheese treat. Named Switzerland’s national dish in the 1930s by the Swiss Cheese Union in order to increase consumption of the large amounts of cheese that the country was producing, fondue has become an icon of 'Swissness' at home and abroad.
The pandemic COVID-19 has made apparent managers’ need to better understand the dynamics driving performance in their company. With businesses shut down repeatedly, often for several months at a time, hospitality managers were pushed to reinvent themselves in a short period of time. Nonetheless, while this has been an imminent need for nearly everyone in the industry, this is particularly true for small and medium-sized businesses (SMEs) in the food and beverage industry, where companies are especially vulnerable to changes in their external environment (Johnson et al., 2017).
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.
Foodservice is of increasing strategic importance as a differentiator for many hospitality businesses, and as a management subject it is core in all hospitality degrees. A crisis, like COVID-19, however, demands alterations to course content, because the effects of this and similar future crises are expected to have drastic and long-lasting effects. COVID-19 has been particularly damaging, because it did not result from core business activities gone wrong, but was a sudden and exogenous shock for which it was impossible to prepare (Hällgren, Reuleau & De Rond, 2018). Nevertheless, looking forward, adjustments can be made to the field of foodservice in order to better educate the industry’s future leaders.
After one year since the beginning of the pandemic, the time has come to take stock of the situation concerning the impact on different business sectors. COVID-19 has had a huge impact on the entire economy with some sectors being more harshly hit than others.
Is wine a work of art and if so, does this mean the winemaker is an artist? At first glance, this question might seem incongruous or even futile, but for connoisseurs of wine or art, the question can be relevant and worthy of discussion since both have much in common.
As ambassadors of Peter Michael Winery, we have asked ourselves about the reasons of the success of the company during such a global crisis. How has the company been so successful during this tough period?
An in-depth look at how F&B businesses can harness new value creation models that have emerged in these recent pandemic times. A new type of profitable system created to leverage opportunities thanks to technology, in this case, the abundance of resources in the market made available by digital tools, such as the virtual kitchen.
Many hoteliers and restaurateurs have taken a bearish stance on dining revenues as we emerge from the pandemic, arguing that eating habits have irrevocably changed as a result of so much time spent in lockdown and learning how to cook or bake for oneself. We portend the opposite for one simple reason.
Exciting recommendations following the unusually successful EHL remote wine tasting session with EHL's Associate Professor, Dr Philippe Masset.
Unlike a cream cake, sticky pudding or fancy meringue, travel cakes have to do what is says on the tin: be able to move smoothly from A to B and remain delicious. Why this type of "on-the-go", fuss-free dessert is here to stay and is surely becoming the new buzzword amongst pastry chefs and food businesses alike.
Studying at EHL isn't all about business management and housekeeping. There are times when the work extends itself to exciting hands-on F&B tasting sessions from cheese to champagne - and in this case, beer - wonderful beer!
Hotel food and beverage operations have radically changed in the wake of the pandemic. From breakfast buffets to banquet dinners, service has drastically altered to keep guests safe and as stopgap against weaker demand. Several of the adjustments made due to immediate needs are likely to remain in place for the foreseeable future, according to some F&B authorities.
What the French elegantly refer to as a "gateau de voyage", the Brits might just call a nice slice of "teacake" or the Italians a "torta". Admittedly, the French version sounds more refined and exciting, probably due to the cake's regal history. In 17th century France, the Marquise de Sévigné would travel several times a year between Brittany and the Palace of Versailles; she asked her pastry chef to prepare cakes that could be stored over time and be easy to eat during the week-long journey.
The national beverage program for Omni Hotels & Resorts is rolled out on a bi-annual basis, with the same menu and mandates across all properties. As the chain has grown to include larger and more unique properties, they wanted to evolve the existing beverage program to include more unique and specialized offerings that are regionally- and property-specific.
In March 2021, the École hôtelière de Lausanne students had a chance to work on a unique assignment during "Creating the Future of Food Service", a course designed and delivered by Dr. Marc Stierand, Director of the Institute of Business Creativity (IBC), in collaboration with Rosewood Hotel Group.
Let's all just take a break from the constant news cycle on active COVID-19 case numbers and the rest of worldly distresses. While we're at it, let's take a break from eating, too.
They say you can't judge a book by its cover, but does the same apply to a wine label? Wine labels have a lot of information on them. Some of it is critical to understanding what is in the bottle, and some of it is nothing more than a swirling font and prestigious-looking logo. If you have struggled with how to read a wine label, we spoke to Head of Fine Wine at Cult Wines, Lukasz Kolodziejczyk who outlines what you need to look for on a wine label, and how you can tell its quality.