Food & Beverage Opinion Articles - Hospitality Net

Advertisement

Opinion Article

November 16, 2020

How To Master The Skill Of Pouring Wine, According To An Expert

We all know how to pour a glass of wine, right? Wrong. Depending on how you pour your wine, you can actually enrich the taste of it. You don't need to perform silver service in your own home (unless you want to, of course), but drawing upon sommelier know-how will improve the taste and develop your confidence when you are next surrounded by guests. Lockdown is the perfect time to master the skill of pouring wine, and drinking it (in moderation) might help you get through it! We spoke to Lukas Kolodziejczyk, Head of Fine Wine at Cult Wines, who shares his step-by-step guide on how to pour wine like a professional.

By Lukasz Kolodziejczyk, Head of fine wine, Cult Wines

Opinion Article

November 16, 2020

In Vino Veritas LXXX: The Wine Windows of Florence

Have you heard about the little wine holes in Florence (and to a lesser extent in other Italian cities)? It's a cute little story that has emerged out of the pandemic and yet one more reason to visit this illustrious Renaissance cultural nexus. Importantly for you, it demonstrates a critically overlooked principal about selling wine that you can use to rethink your beverage program.

By Larry Mogelonsky and Adam Mogelonsky

Florence, Italy

Opinion Article

November 10, 2020

The magical properties of Tea: a personal and factual journey

A Brit: "Would you like a cup of tea?" An Italian: "Why, do I look unwell?" Born and raised in an Italian household in London, I didn't come into contact with the empire-building beverage until I was 18 and at university in a different town.

By Beatrice Venturini, Hospitality Insights content editor, EHL

Opinion Article

November 9, 2020

HVS Monday Musings: Food for Thought - Reimagining F&B at Hotels in India

Food & Beverage (F&B) has always been a significant component of hotel operations and revenue. Several hotel chains have created their own iconic in-house restaurant brands over the last few decades. Dining at these hotel restaurants, known for their high-quality cuisine and celebrated chefs, had a novelty factor that was missing from the options available outside of hotels.

By Mandeep Lamba and Dipti Mohan

Opinion Article

November 2, 2020

Diversifying to stay alive: A Sicilian food truck story in Milan

Milan received a hard knock earlier on this year with a very long and strict lockdown that affected all lives and businesses. Tiziana and Basilio Santoro had been running an authentic and popular Sicilian food truck ('BEDDA') in Milan for the past 5 years, specializing in the island's particular brand of tasty and unforgettable street food, when COVID-19 struck and momentarily shut down all operations. Ironically, they had just branched out into an elaborate new location that was to serve as their headquarters and fixed selling hub. Basilio, a true siciliano, ex-radio producer, DJ and professional raconteur, describes how putting the sharing of human experience at the center of their service and diversifying their offer has ultimately saved the BEDDA business from potential ruin.

By Beatrice Venturini, Hospitality Insights content editor, EHL

Opinion Article

October 30, 2020

Modernizing the Guest Experience: Hotel Restaurant Trends To Consider For 2021

The hotel industry faces new challenges and opportunities as COVID makes hoteliers rethink the viability of their food and beverage services and adapt for the future in ways many could have never anticipated. While the transformation of food and beverage offerings at hotels and resorts is an ongoing strategy to provide unique experiences while increasing revenue, hoteliers and restaurateurs must rework their offerings in order to maintain approachable for as many potential customers as possible for the long term.

By Matt Rinehart, Vice President of Food & Beverage, HRI Lodging, HRI Hospitality

Opinion Article

October 26, 2020

EHL Success Stories: Startup Edition - Madame Sum

EHL Success Stories: Start-Up Edition is a new series to show support to our EHL Family and, more specifically, our hard-working AEHL entrepreneurs. This project aims to showcase EHL's entrepreneur mindsets, support new and upcoming ideas and businesses. While overcoming a challenging time for all companies, these Start Ups prove that resilience and hard work can overcome any problems.

By Son-Trang Nguyen, Bachelor Student, EHL

The next-gen metrics that move hotel P&L

Hotel tech has changed what's possible – and measurable. RevPAR and ADR aren't enough; discover the metrics that really matter.

Ad Be seen. Be trusted.

Why Hospitality Net Leads B2B in Hospitality

Learn what makes us the industry-leader in what we do.

Hospitality Net

Opinion Article

October 16, 2020

Stimulating coffee facts with EHL’s Alain Berruex

Coffee - so much more than a drink - more a way of life. David Lynch is famously quoted as saying that "even a bad cup of coffee is better than no coffee at all". While the amount that is either good or bad for your health is still unresolved, coffee remains the most popular beverage in the world with more than 400 billion cups consumed each year. More important than the sun rising in the sky, once the taste and kick are floating around in your blood system, it seems that the day is ready to start. Senior lecturer in Food & Beverage Management, EHL's Alain Berruex takes us through coffee's stimulating journey.

By Beatrice Venturini, Hospitality Insights content editor, EHL

Opinion Article

October 12, 2020

Time to Open Up the Buffets

The buffet has been an integral part of many restaurant and other hotel food operations. For now, the buffet is just taking up space - an ugly reminder of better times. Buffets have a unique appeal to many customers if for no other reason than the visual of the food display - so many options for one set price.

By Chuck Kelley, Lodging Operations Consultant & Partner with Cayuga Hospitality consultants, Cayuga Hospitality Consultants

Opinion Article

October 2, 2020

Managing a Wine Cellar Using a Spreadsheet

Using examples from Version 4 of Wine Cellar Management Tool, this report describes the many spreadsheet-based analyses in this tool that can assist an individual, restaurant, or bar in managing a wine cellar. The primary motivation for developing Version 4 was to expand the capability of the tool to assist cellar owners in making decisions about how to manage a purposeful decrease in the size of their cellars. In addition to providing insight into the key questions of what to consume and what to promote, the tool shows such interesting and informative analyses as appellations, vintages, and types of wine. In the tool described in this report, the spreadsheet itself incorporates form-based sets of data entry fields. The Wine Cellar Management Tool Version 4, which is available at no charge from The Center for Hospitality Research at Cornell University, does not require actual knowledge of how to construct a spreadsheet. It does require diligent data entry regarding wine purchases and withdrawals.

By Gary Thompson, Professor of operations management, Cornell

Opinion Article

September 29, 2020

Ghost Kitchens in the Lodging Industry: A F&B Strategy for Hotels

A Ghost kitchen is a professional food preparation and cooking facility that serves customers exclusively by delivery. Ghost kitchens do not have a physical location that customers can enter (yet). The concept of ghost kitchens strips down the traditional dining establishment by removing dining areas and fancy décor. Instead, they serve as kitchens for restaurants to prepare food to deliver to customers. Several restaurants can operate out of the same ghost kitchen, either working from the same facility or breaking the space into separate areas.

By Fred DeMicco, Executive Director (2019-2024), Full Professor in the School of Hotel and Restaurant Management, the W.A. Franke College of Business, Northern Arizona University

Opinion Article

September 21, 2020

How is the world of Food Business faring during the Pandemic? Lessons from a celebrated Master Chef

The restaurant business has been one of the worst-hit by the Pandemic.

By L. Aruna Dhir, Author of Bestselling Memoir - "Hotel Adventures with the Stars" and Columnist, YouTube Show Host of "High Priestess of Hedonism", L. Aruna Dhir

Opinion Article

September 18, 2020

A Beginner’s Guide To Taking Wine Tasting Notes

For both casual and avid wine drinkers alike, tasting notes are an important barometer in gauging how likely one is to enjoy that particular wine. While the memory of tasting wines may last for several days, when you frequently taste many wines in a short period of time, they can be hard to accurately remember down to the last detail. Of course, the best and worst wines almost always stick out, but the vast majority of wines fall somewhere in between. This is why it's important to take useful tasting notes.

By Lukasz Kolodziejczyk, Head of fine wine, Cult Wines

Opinion Article

September 17, 2020

5 Tips for Cutting Down Food Costs

With COVID-19 slicing into hotel profit, cutting food costs is more important than ever—especially with so many hotels now relying on food and beverage (F&B) services to meet guest expectations.

By David Eisen, Content Director, Media, Questex

Ad Be seen. Be trusted.

Why Hospitality Net Leads B2B in Hospitality

Learn what makes us the industry-leader in what we do.

Hospitality Net

Opinion Article

September 10, 2020

Teardrop Tap Bartending Service Described as “An Ice Cream Truck for Adults” Goes Viral

We now find ourselves passing the half-way mark of 2020, and it's been a wild ride. Surely, an unexpected one, but nonetheless, the 'unprecedented times' ushered in by the COVID-19 pandemic have become our certain reality (at least, for now). And although global circumstances have presented no shortage of challenges of both the economic and personal variety, they have also provided us with an inspiring takeaway: pressure makes diamonds. Or, in this case, a pandemic breeds innovation.Despite the strain felt by countless industries and brands over the last five months, the COVID-19 era has acted as a catalyst to the creation of some incredible, imaginative business concepts. The latest to capture our attention?

Opinion Article

September 10, 2020

Can RoomOrders kill COVID-19?

A friend of mine who is high up in the finance world said congratulations to me the other day. He said he noticed in the media that RoomOrders appeared to be doing well in these dire circumstances and that he takes his hat off to me.

By Eugene Jones, CEO, RoomOrders, Inc.

Opinion Article

September 9, 2020

Beer Tourism: Tasting The Beer Boom In Switzerland

With the exponential growth of the beer industry in Switzerland over the past decade, beer tourism has emerged as a tourist activity in its own right across many cantons. Craft breweries showcasing their beer together with local members of the community have set up beer hiking tours where tourists walk around stunning Swiss landscapes, tasting local beers, meeting local brewers and enjoying the local food. Highly attractive to beer aficionados, beer tourism is becoming an interesting experiential activity in Switzerland where tourists combine leisure and discovery.

By Margarita Cruz, Associate Professor of Corporate Strategy and Entrepreneurship EHL Hospitality Business, EHL

Opinion Article

August 21, 2020

5 perfect picnic wines, according to a wine expert

Heatwave conditions, where temperatures have exceeded 30 degrees, are set to continue in parts of southern and central England. The picnic is a great British institution, and it's likely to be more popular than ever as people turn their attention to safer socialising outdoors. And what picnic would be complete without a bottle of wine to complete British summertime drinking? We spoke to Head of Fine Wine at Cult Wines, Lukas Kolodziejczyk, who outlines what styles of wine are among the most picnic-friendly.

By Lukasz Kolodziejczyk, Head of fine wine, Cult Wines

Opinion Article

August 20, 2020

Adapting EHL’s Practical Arts Pedagogy To New COVID-Secure Measures

An interview with senior lecturer, Cyrille Lecossois, who teaches culinary arts and the Research & Development programs at EHL. He explains the significant and successful changes that have been implemented post-COVID-19 in order to guarantee safety at the school in all areas relating to his teaching practice.

By Beatrice Venturini, Hospitality Insights content editor, EHL

Opinion Article

August 13, 2020

How Hotel F&B Pivoted in Response to COVID-19, and What the Future Holds

Global tourism has been expanding rapidly over the past few decades, and this was a primary factor driving the hospitality industry before the coronavirus outbreak. Growth projected by the World Tourism Organization (UNWTO), set the expected number of tourist arrivals across the globe at more than 1.5 billion by 2020.COVID-19 had other ideas, however, and 2020 has turned out to be the year everything changed. Hotel food and beverage (F&B) operations are among some of the most-affected industries.

By Court Williams, Chief Executive Officer of HVS Executive Search, HVS

What is Hospitality Net known for?

Online since 1994Three decades of industry trustStill the leading voice

Thanks for being here

Create an account to receive Hospitality Net’s daily briefing in your inbox.

Equipotel (Brasil)

Sep 15 - 18, 2026

Alimentaria FOODTECH

Oct 6 - 8, 2026

Barcelona, Spain

Taste of the Caribbean

Nov 16 - 19, 2026

Bridgetown, Barbados

HOGA Nürnberg

Jan 17 - 19, 2027

Nürnberg, Germany

2027 National Restaurant Association Show®

May 22 - 25, 2027

Chicago, United States