Last year in February I published an article “The law of unintended - or is it intended? - consequences coming to a restaurant near you,” in which I argued that the new California law taking effect in April 2024, requiring fast-food chain restaurants to start paying a minimum of $20 an hour ($41,760 a year plus benefits), would affect adversely both consumers and restaurateurs alike:
Customer demands have pushed the F&B industry to extremes, with expectations for immersive experiences, environmental consciousness, and hyper-personalized services. Meanwhile, rising inflation, labour shortages, and skyrocketing energy costs challenge restaurants to balance evolving customer needs while maintaining high margins.
In today’s competitive hospitality market, food presentation isn’t just about making dishes look great—it’s about creating an experience that speaks to guests before they take their first bite. Within my role, my goal is to ensure every dish we serve tells a story and reflects who we are as a brand. Food presentation, for us, is about bringing together our identity, our team’s creativity and the best ingredients in a way that resonates with guests.
Many of us rely on color to tell when pork is done, assuming white meat means safe meat. But color alone isn’t a reliable guide and often leads to dry or undercooked pork. Instead, temperature is the key to perfectly cooked pork tenderloin. Enter sous-vide cooking under the guidance of our Chef Cyrille Lecossois, Senior Lecturer at EHL and sous-vide expert: a precise cooking method that uses controlled temperature to guarantee juicy, tender results every time. Say goodbye to guesswork and discover how sous-vide can take your pork tenderloin to the next level.
We’ve all been there, anxiously checking if our salmon is that perfect shade of pink to know if it’s done. But here’s the thing: color isn’t always a reliable guide. Relying on it alone can leave you with dry, overcooked salmon or a raw center. Enter sous-vide cooking under the guidance of our Chef Cyrille Lecossois, Senior Lecturer at EHL and sous-vide expert: the foolproof method that focuses on temperature, not color. With precise temperature control, sous-vide takes the guesswork out of cooking and delivers salmon that’s perfectly tender every time.
Many of us check chicken breast doneness by cutting into it to see if it’s white, assuming it’s fully cooked. But this common trick often leads to dry, overcooked meat, or worse, undercooked chicken. The truth is, color isn’t a reliable indicator of doneness. Enter sous-vide cooking under the guidance of our Chef Cyrille Lecossois, Senior Lecturer at EHL and sous-vide expert. this precise method ensures perfectly juicy, tender chicken every time by controlling temperature, not color. Let’s bust the color myth and see how sous-vide can transform your chicken cooking game.
Many of us rely on color to tell if beef steak is done, assuming a nice shade of pink or brown means it’s ready. But color can be misleading, leading to steak that’s either undercooked, overcooked, or dry. Enter sous-vide cooking under the guidance of our Chef Cyrille Lecossois, Senior Lecturer at EHL and sous-vide expert: Sous-vide cooking uses precise temperature control to guarantee perfectly tender, juicy beef steack every time. Let’s dive into why sous-vide is the foolproof method for mastering steak doneness.
In the same vein as your website and social media platforms, the Guest Directory can be just as valuable in terms of functioning as your ‘shop window’ – demonstrating the breadth of your services and offer, boosting guest engagement, enhancing the guest journey and, crucially, driving ancillary revenue. Whilst historically it has served as a straightforward in-room paper guide with practical information on hotel facilities and policies, with the advance of mobile technology it has been transformed into a dynamic, digital tool.
When it comes to building impactful yet innovative businesses in the gastronomic industry, partnerships are essential. For food related ventures such as Thought For Food, Gustu, and Comida para Todos collaboration with diverse stakeholders—whether local communities, governments, or international organizations—has been key to their success. These partnerships not only help scale their operations but also amplify their social impact through innovative business models.
As leaders in the food and beverage industry, we at Samson Hospitality are always on the lookout for emerging food trends that will shape the culinary landscape. The world of food is dynamic, with consumer preferences constantly evolving and new innovations transforming the way we eat and drink.
In today’s highly competitive restaurant industry, operators are under more pressure than ever to deliver exceptional guest experiences while controlling costs. As labor shortages and rising expenses continue to challenge profitability, restaurant technology—especially robotics—is emerging as the key to sustainable growth and efficiency.
As the hospitality sector particularly in Europe seeks to enhance its social impact and reach the SDGs, there are valuable lessons to be learned from the gastronomic industry worldwide. Particularly, hotels can develop innovative business models that benefit their operations and contribute positively to their communities by working on product sourcing, collaborations, and measuring impact.
Cost containment within the hospitality industry serves as a cornerstone for sustaining profitability and ensuring smooth operations, particularly when faced with volatile and uncertain market climates. Traditional approaches to cost reduction might offer quick fixes, yet they often limit the strategic manoeuvrability necessary to tackle broader financial, procurement, and supply chain challenges. Focusing solely on immediate trims can bind choices for the future, jeopardising the potential for meaningful and sustainable innovation. Such decisions might lead to underserved quality standards, impacting guest satisfaction or displacing essential operational elements.
Menu engineering is an essential practice in the hospitality industry, particularly for food and beverage operations. It involves the strategic design and analysis of menus to maximize profitability and customer satisfaction. By applying best practices and leveraging hard data, hospitality businesses can enhance their menus to drive revenue and improve guest experiences.
Mushrooms are a fantastic ingredient to use in quick and easy dishes: they’re versatile, healthy and pair well with many different flavours. Whether you’re looking for a quick dinner, a light snack or a simple side dish, here are a variety of recipes that will make your day-to-day life easier and tickle your taste buds.
When it comes to building impactful yet innovative businesses in the gastronomic industry, partnerships are essential. For food related ventures such as Thought For Food, Gustu, and Comida para Todos collaboration with diverse stakeholders—whether local communities, governments, or international organizations—has been key to their success. These partnerships not only help scale their operations but also amplify their social impact through innovative business models.
When autumn rolls around, one ingredient envelops us all in a fragrant embrace of cosiness and flavour: pumpkin spice. This blend of cinnamon, nutmeg and other spices turns every drink and pastry into an autumnal treat. Discover the world of pumpkin spice and find the best recipes, tips and tricks to sprinkle a hint of warmth and flavour into your autumn. Are you ready for the magic of this season?
This article offers a retrospective from the 16th conference of the American Association of Wine Economists (AAWE) and explores wine economics and the essential questions shaping the industry in 2024.
From its history and processing to creative recipes and storage tips: discover everything you need to know about matcha and learn why it’s becoming increasingly popular around the globe.
As I have said in many of my earlier posts, Food and Beverage is special. And I mean that with all sincerity because it's an integral part of our business especially with a full service offering. However, there are challenges that we need to overcome and one big one is how to report the profit and loss activity so that it is as meaningful as possible. I say “possible” because there are no absolute methods to get 100% of the picture that really work.