Food & Beverage Opinion Articles - Hospitality Net

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Opinion Article

July 20, 2020

Turn Data Into Success: Data Analysis For Small F&B Businesses, Part 1

Big data helps companies identify new opportunities in the realms of cost reduction, faster and better decision making, as well as in creating new products and services. In highly competitive industries where there is the need for quick decisions in order to stay competitive, the right set of technologies to analyze trends and business performance is crucial to staying ahead of the curve.

By Tiziano Nessi, Product Manager, Hospitality Digital GmbH

Opinion Article

July 17, 2020

The Impact of Social Distancing on Hotel F&B Operations

When 2020 is over and done with (could not come sooner, right?), "social distancing" will be the frontrunner for buzz term of the year. It doesn't even matter that the World Health Organization has lobbied vigorously for the phrase to be dropped in favor of "physical distancing."

By David Eisen, Content Director, Media, Questex

Opinion Article

July 15, 2020

Gastronomic 'Must Reads' selected by EHL’s Culinary Arts team

Calling foodie fans and would-be students of all things F&B. Members of the EHL award-winning Culinary Arts department have given us a peek at their favorite books on the theme of gastronomy. Their titles range from traditional subjects like recipes and cuisine theory to the etymology of gastro vocabulary and the science of pots and pans. Truly fascinating insights into the literature that got them excited about entering into and mastering their culinary profession. So why not put Harry Potter and the Dark Arts aside and dedicate your summer reading to the magically infinite world of the Culinary Arts instead?

By Beatrice Venturini, Hospitality Insights content editor, EHL

Opinion Article

June 23, 2020

How Is The Sweetness Of Wine Measured? An Expert Explains

Like so many elements in the fascinating world of wine, the concept of sweetness is often open to debate. For some connoisseurs, a wine may only be considered sweet if it falls among those categories boasting the highest levels of residual sugar, such as Tokaji and Passito wines. For others, wine is a decidedly 'dry' invention and talk of sweetness has no business here at all. As always, personal taste reigns supreme, so let's stick to the facts. We spoke to the Lukasz Kolodziejczyk, Head of Fine Wine at Cult Wines, to find out how the sweetness of wine is measured.

By Lukasz Kolodziejczyk, Head of fine wine, Cult Wines

Opinion Article

June 19, 2020

Social Distancing And The Hotel Breakfast Buffet: Where To From Here?

Could coronavirus close the hotel buffet breakfast for good? International hotel adviser Russell Kett says "the breakfast buffet is likely to become a thing of the past."

By Russell Kett, Chairman at HVS - London Office, HVS

Opinion Article

June 15, 2020

100 Ideas For The Food & Beverage Industry Post COVID-19

The COVID-19 crisis led to major structural and operational changes for the restaurant industry, from the implementation of new health standards to adaptation to new customer expectations. We offer 100 ideas to allow independent restaurateurs or operating in hotels to meet these challenges and choose from this list the most suitable ideas for their activity.

By Alex Sogno, CEO, Global Asset Solutions

Opinion Article

June 11, 2020

10 KEY TIPS on re-opening your restaurant post pandemic

It's been difficult for many operators and the only past experience we can use to best understand how to come out of this situation is the learnings from past recessions or economic downturns. And common sense would tell you that starting a business in hard economic times is a bad idea. As the current situation has caused businesses to close and now needing to re-open, this is no different to starting a new business during hard times. Something one would normally advise against. Overcoming this challenge will truly define the entrepreneurs amongst us.

By Paul Sarlas, Founder/CEO, Savvy IQ

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Opinion Article

June 5, 2020

Restaurants Reopening: An Overview From Lausanne, Switzerland

On Monday 11th May, restaurants and bars were among the few public establishments in Switzerland allowed to reopen. The move was preceded by lengthy Federal Counsel regulations made available to all restaurateurs setting out the now rather familiar guidelines: 2m distances between tables, maximum 4 people at a table, strict hygiene measures, service staff in masks and required contact details of each customer.

By Reza Etemad-Sajadi and Beatrice Venturini

Lausanne, Switzerland

Opinion Article

May 22, 2020

Michelin Stars Shining Brightly in Unusual Places

Who said that setting up shop in a central, fancy location with state of the art decor was the way to secure a Michelin star? These three examples showcase the fact everything is possible, award-wise, if your produce is top quality, carefully-sourced, imaginatively put together and consistently delicious.

By Beatrice Venturini and Jasper McWhinney

Opinion Article

May 15, 2020

COVID-19 and Fine Wines: The Perfect Blend for a Severe Headache?

COVID-19 has officially been a pandemic only since March 11, but its effects on the economy are already dramatic. For several industries, the current crisis is likely to become the most severe since the Great Depression. This is notably the case for the travel & leisure industry. In this article, we investigate the impact of COVID-19 on the fine wine market which represents the upper segment of the wine market and which is closely connected to the hospitality industry.

By Dr Jean-Philippe Weisskopf and Philippe Masset

Opinion Article

May 15, 2020

Organizational Restructuring in the Restaurant Industry Post COVID-19

In the 2 to 3 years it could take for the economy to get back on its feet, restaurants have an opportunity to restructure their venues to match the "new normal." Here are some of the changes I believe we will see as the world reopens for business.

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

Opinion Article

May 11, 2020

Sous Vide: Taking the Heat out of Cooking

Sous vide, the French term for "under-vacuum," is a method of precision cooking in which food is vacuum-sealed, then submerged in a water bath at a specifically regulated temperature and gently cooked. The process, expounded by food scientist Bruno Goussault in 1971, has many positive aspects, most notably maintaining food textures and flavors without compromising its natural integrity.

By Beatrice Venturini, Hospitality Insights content editor, EHL

Opinion Article

May 8, 2020

Are You Managing F&B Effectively During COVID-19?

If you are a manager of a private club, restaurant, or other foodservice business, you may be wondering what you can do right now, or how you should proceed with your business during COVID-19. This is an unprecedented occurrence; however with thoughtful planning you can nurture a more productive outcome.

By Jim Lopolito, Owner of Lopolito Hospitality Consultants, Corp. (LHC), Cayuga Hospitality Consultants

Opinion Article

May 4, 2020

Coronavirus Boosts Innovation in the Beer Industry

It's Friday evening and virtually everyone in the whole country is at home. On a regular Friday, people would go out, meet friends, drink beer and celebrate the weekend. Not today thanks to coronavirus.

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

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Opinion Article

May 1, 2020

In Vino Veritas LXXVII: My Sober Curious Rebuttal

There's an emerging trend that is none-too-friendly to your hotel restaurant's beverage sales. Encapsulated by buzz terms like 'dry January', 'sober curious' or 'mindful drinking', more people nowadays are abstaining from alcohol or are drinking less overall.

By Larry Mogelonsky, Partner, Hotel Mogel Consulting Limited

Opinion Article

May 1, 2020

Best Practices for Reassuring Your Customers and Employees During the Closure of Your F&B Outlets

During this disruptive time, most hoteliers and F&B managers agree on one thing: A not-so "business-as-usual" future will follow the current changes. We know that as the hospitality industry begins recovering from COVID-19, there will be many new challenges ahead. But what can be done with F&B outlets now, to come out of this crisis stronger and better prepared for these future changes? Together with industry experts, we compiled best practices for providing reassurance to customers and employees during the closure of your F&B outlets. Furthermore, we offer you some suggestions on how to build up relationships with your suppliers and benefit from the current situation.

By Alex Sogno, CEO, Global Asset Solutions

Opinion Article

April 27, 2020

10 Ways Restaurants Can Survive and Thrive through the Pandemic

The restaurant industry is not dead. It just became a temporary tragic victim within a global traumatic condition that threatens its very survival.

By Alan Someck, Full Service Hospitality Consultant, Cayuga Hospitality Consultants

Opinion Article

April 15, 2020

The Impacts of COVID-19 on the Global Wine Industry

Since the beginning of the spread of the virus, all industries worldwide have been heavily affected. It has consequently left its impact on the wine market which has started to deteriorate at the announcement of the cancellation of some major local, national or international events. Amid these events, Divinum Switzerland, where I have the honour of being the ambassador and that allows more than 300 winemakers to exhibit their products and participate in maintaining existing and developing new customers, has been cancelled. On an international scale, the world of wine vibrates with Vinexpo and Prowein, where important economic decisions related to wine are made, have been cancelled.

By Réza Nahaboo, Sommelier and Practical Arts Instructor, Glion

Opinion Article

April 7, 2020

How Coronavirus Is Affecting The Wine Industry

As the Coronavirus has continued to spread rapidly, the full scale of the risk to the global economy has hit markets with rarely seen violence: the speed of the sell-off in equities and "risky" asset classes has only been matched by the rise in price of safe haven assets such as US government bonds or Gold.

By Olivier Staub, Investment Director, Cult Wines

Opinion Article

March 30, 2020

Hospitality Financial Leadership – Food Cost Net Weight

When people hear the term food cost, they generally think of the simple calculation of cost / selling price = food cost %. This calculation does little more than give you a percentage. Understanding and controlling food cost is much more complex.

By David Lund, The Hotel Financial Coach, David Lund