Food & Beverage Opinion Articles - Hospitality Net

Advertisement

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

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

Ad AI Hospitality

Ernest - Lighthouse's AI for hoteliers

"Just tell me why my weekend pickup dropped." With Ernest, now you can ask your commercial data anything, and act on the answer.

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

Opinion Article

August 10, 2020

Can Your Hotel Stand Out in a Sea of Ghost Kitchens?

Pre-pandemic, the operative model for many hotels was to generate core earnings through the rooms division with more-or-less break even or slightly positive support from one's F&B offerings.

By Larry Mogelonsky and Adam Mogelonsky

Opinion Article

August 4, 2020

How F&B Service Will Change Post-COVID

As COVID-19 plows through the hospitality industry, it's carving new paths to profit along the way. Moving forward, hotel food and beverage (F&B) services will be among the most transformed departments in the post-COVID-19 world.

By David Eisen, Content Director, Media, Questex

Opinion Article

August 3, 2020

Become A Pro: Data Analysis For Small F&B Businesses, Part 2

This is the continuation of the article 'Data analysis, learn the basics'. The rules of the game are still the same. The next three data-driven tactics have a higher degree of complexity to be applied. Ming-Tai Huh, a famous restaurant owner said, "It is easy to open a restaurant, the hard part is to run it and make money over a long period of time". Technology is the enabler of long-term success. Now that the cost of mobile app and cloud data dashboards are drastically decreasing, small restaurants can take the guesswork out of their daily routine and base their decisions on data.

By Tiziano Nessi, Product Manager, Hospitality Digital GmbH

Opinion Article

August 3, 2020

Brush Up On Finance & Wine Economics This Summer, Selected By EHL Experts

Dr. Philippe Masset and Dr. Jean Philippe Weisskopf are both associate professors at EHL specializing in Empirical Finance and Wine Economics. They are founding members of the Alliance for Research on Wine & Hospitality Management and have written extensively on the subject. Here they share with us some useful tips on vital pre-learning material for any potential student of economics, equity, finance and management.

By Beatrice Venturini, Hospitality Insights content editor, EHL

Opinion Article

July 28, 2020

Bread Insights According To Thomas Marie

"All sorrows are less with bread", 16th century Spanish novelist and poet, Miguel De Cervantes. Few can argue the importance of this 30,000 year old foodstuff that is the most widely-consumed comestible product in the world. Despite the increase in gluten-intolerance and low-carb diets, bread - in all its varied guises - is still top of the shopping list and continues to be considered “the staff of life”.

By Beatrice Venturini, Hospitality Insights content editor, EHL

Opinion Article

July 21, 2020

The Future of Hotel F&B - Post COVID-19

The winds of change have never blown so fiercely - ripping and tearing through our communities, our businesses, and our lives - feeding on disruption in the midst of chaos and leaving millions of people reeling in shock.

By Jean-Michel Dixte, Global Vice President – Food & Beverage f, Dusit

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

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.

Taste of the Caribbean

Nov 16 - 19, 2026

Bridgetown, Barbados

HOGA Nürnberg

Jan 17 - 19, 2027

Nürnberg, Germany

Copenhagen Bar Summit

Feb 16 - 17, 2027

København, Denmark

VIBE Conference

Feb 22 - 24, 2027

Dallas, Texas, United States

Bar & Restaurant Expo

Mar 22 - 24, 2027

Las Vegas, United States