Bordeaux 2020: What Economic Dosage For The Vaccine Vintage?
This article aims to analyse the Bordeaux wine market's current state and estimate reasonable release prices for the current en-primeur campaign. (1)
Opinion Articles
America's Great Restaurant Rebound
The pandemic has hit America’s food and beverage industry hard, with restaurants and cafes bearing the full brunt of social gathering restrictions. Many were forced to offer takeaway only during the lockdowns. When they reopened, they had to adhere to capacity restrictions. While some were able to endure the difficult period by securing funds through the Paycheck Protection Program, other establishments were not so lucky and closed permanently. It is clear, however, that Americans are eager to return to their favorite restaurants and bars, and the sector is poised to make a formidable comeback this summer. The U.S. restaurant industry continues to evolve and innovate, and there are several important trends to keep an eye on.
By Rodney Clough, President - HVS Americas, Denver, HVS
How F&B Data Can Drive More Revenue For Hotel Groups
For hotel groups, the F&B side of business is no longer just an additional revenue stream: it’s becoming a proper customer acquisition channel. At the restaurant, diners get a broad stroke of what they can expect from the brand. If their experience is positive, they're more likely to stay at one of the hotels during future trips.
By Nezar Kadhem, Co-founder and CEO, Eat App
EHL's Chocolate 'Moelleux' Lava Cake Recipe
In celebration of World Chocolate day, the EHL Preparatory Year students impress us with more lactose-free and gluten-free chocolate delights of their making. These 'moelleux' lava cakes have just won the EHL summer bakery challenge and are currently being produced for sale at the prestigious M Bar.
By Julien Boutonnet, Senior Lecturer - EHL Lausanne - Meilleur Ouvrier De France, EHL
Champagne tasting: how to pair Laurent-Perrier with food and art
As Laurent-Perrier EHL Alliance Ambassadors, we recently had the pleasure to conduct a wine tasting with the Oenology Professor Gildas L’Hostis. During our conversation, we discussed the characteristics of Champagne in general and the tasting profile of Laurent-Perrier Blanc de Blancs Brut Nature, one of the prestige cuvée of the Maison Laurent-Perrier. Last but not least, we turned our attention to the similarities of wine with music and art. Professor Gildas L’Hostis provided us with some suggestions on how to match wine with the right masterpiece. Read throughout the article to find the answer to all of our questions.
By Alice Pedrinelli and Camille Buob
In Vino Veritas LXXXIV: You Can’t Learn Wine In A Day
As with selling most other things, it certainly helps to be both well-informed and passionate about a given item in order to convince a customer to make a purchase. With wine, a specific challenge restaurateurs and servers face is getting patrons to opt for a more expensive glass or bottle because this takes confidence and proficient knowledge in the subject matter. And one cannot become conversant in a day, meaning that continued education is necessary to increase alcohol sales.
By Larry Mogelonsky and Adam Mogelonsky
How To Make EHL's Guilt-Free Gluten & Lactose-Free Chocolate Brownie Recipe
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.
By Julien Boutonnet, Senior Lecturer - EHL Lausanne - Meilleur Ouvrier De France, EHL
How Top Swiss F&B Businesses Use Resillience To Overcome Economic Crisis
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.
By Joana Dickinson and Lukas Lauber
How to make EHL's easy three-cheese fondue recipe
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.
By Beatrice Venturini, Hospitality Insights content editor, EHL
SMEs: Business Dynamics In The Food And Beverage Industry (Margarita Cruz)
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).
By Margarita Cruz, Associate Professor of Corporate Strategy and Entrepreneurship EHL Hospitality Business, EHL
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.
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
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
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
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
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
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
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
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.
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!