Food & Beverage Opinion Articles - Hospitality Net

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Opinion Article

June 10, 2021

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.

By Dr Jean-Philippe Weisskopf, Philippe Masset, and Alexandre Mondoux

Opinion Article

June 8, 2021

Foodservice Management: Designing Solutions Through Diversified Perspectives (Marc Stierand)

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.

By Marc Stierand, Associate Professor & Director of Institute of Business Creativity (IBC), EHL

Opinion Article

June 7, 2021

How Wine Businesses Can Increase Sales Through Creating Experiences

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.

By Alice Pedrinelli and Camille Buob

Opinion Article

June 1, 2021

Is Wine A Work Of Art And Is The Winemaker An Artist?

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.

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

Opinion Article

May 27, 2021

How Small Wine Producers Can Crisis-Proof Their Business Model

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?

By Nicolas Velin and Stella Enriquez

Calistoga, California, United States

Opinion Article

May 25, 2021

F&B Trends: Virtual Kitchens And Digital Dining Concepts Are On The Rise

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.

By Francesco Derchi, Visiting Lecturer, EHL

Opinion Article

May 24, 2021

Restaurant Tech Needed To Hone The Dining Surge

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.

By Larry Mogelonsky and Adam Mogelonsky

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Hospitality Financial and Technology Professionals (HFTP)

Opinion Article

May 19, 2021

Veni Vidi Vino Vici – A Tale Of Wine Economics & Finance

Exciting recommendations following the unusually successful EHL remote wine tasting session with EHL's Associate Professor, Dr Philippe Masset.

By Philippe Masset and Marcus Almgren

Opinion Article

May 12, 2021

Gâteaux De Voyage: Travel Cakes Unpacked

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.

By Beatrice Venturini and Julien Boutonnet

Opinion Article

May 3, 2021

EHL Passugg Beer Tasting Workshop: Making A Feature Of The Amber Nectar

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!

By Beatrice Venturini and Alfred Zuberbuehler

Opinion Article

April 29, 2021

Hotel Buffets Are Out. Here’s What’s In.

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.

By Rayna Katz, Writer, HotStats

Opinion Article

April 21, 2021

Gateaux De Voyage: Travel Cakes Unpacked

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.

By Beatrice Venturini, Hospitality Insights content editor, EHL

Opinion Article

April 19, 2021

What It Takes To Evolve A Beverage Program

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.

By Kim Haasarud, Consultant, Strategic Solution Partners

Opinion Article

April 14, 2021

EHL Students Recreate Culinary Experiences For Global Luxury Hotel Brand

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.

By Marc Stierand, Associate Professor & Director of Institute of Business Creativity (IBC), EHL

Opinion Article

April 12, 2021

Breakfast In The Age Of Intermittent Fasting

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.

By Larry Mogelonsky and Adam Mogelonsky

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Hospitality Financial and Technology Professionals (HFTP)

Opinion Article

April 9, 2021

What Can You Tell From A Wine Label? An Expert Explains

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.

By Lukasz Kolodziejczyk, Head of fine wine, Cult Wines

Opinion Article

March 29, 2021

New Trends In Charcuterie: Innovation Meets Tradition

Charcuterie is undergoing a revamp in production that looks both to the past and the future. The results are new, exciting and varied options that never existed before, whilst sharing a return to traditional methods respectful of animal, season and local ingredients.

By Beatrice Venturini, Hospitality Insights content editor, EHL

Opinion Article

March 23, 2021

Laurent Perrier's Grand Siècle: Champagne Tasting With The EHL Oenology Committee

As lecturer of Oenology at EHL, I organized a Champagne tasting session with my students from the Oenology Committee in the school's Peter Michael hall at the start of this year. The aim of this wine tasting was to compare and contrast two cuvées from our EHL Champagne partner, Laurent Perrier: their Grand Siècle cuvée no. 22 and Grand Siècle cuvée no. 24.

By Alexandre Centeleghe, Lecturer in Oenology, EHL

Opinion Article

March 12, 2021

Hotel and Hospitality R&D Innovations to Health(care): Hospitality Bridging Healthcare (H2H)

Let thy food be thy medicine and medicine be thy food, ascribed to Hippocrates (400 BC), and used to emphasize the importance of food and nutrition to prevent or cure disease.

By Fred DeMicco and Hans Schatz

Opinion Article

March 9, 2021

Recipe: How to perfectly cook John Dory and fennel with almond oil

Hailing from the head table of the embassy, the chef at the Berceau des Sens, Cédric Bourassin, has acquired a unique experience which he shares with our students and customers in our gourmet restaurant.

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

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