As many guests and operators prepare for the upcoming season, have you been tracking the latest trends relating to mobile ordering to ensure you are maximising each and every sales opportunity?
The following article presents the highlights of a plenary session, moderated by EHL’s Prof. Steffen Raub, held on July 3, 2024 during the American Association of Wine Economists’ summer conference in Lausanne, Switzerland. EHL Hospitality Business School played host to the world’s leading wine economists and showcased the spectacular wine-producing regions, namely the Lavaux and the Valais.
Discover the authentic recipe for homemade poultry sausages, created by Chef Christian Segui, Meilleur Ouvrier de France Charcutier-Traiteur and Executive Chef at the EHL Hospitality Business School in Lausanne. With his expert advice and professional tips, you will learn how to make this delicious charcuterie speciality, perfect for your summer barbecues. Follow the step-by-step preparation and cooking instructions to excite your guests’ tastebuds with mouth-watering, perfectly browned sausages.
As a consultant in the restaurant and hospitality sector, I am seeing some dynamic changes – especially post-covid that are having a real impact on traditional dining. While customers are returning to restaurants, the notion of mobility in food service has many of my clients asking how they can add mobile operations and fleet-managed catering to their fixed locations.
A recent discussion on LinkedIn prompted this post. There is a noticeable and growing trend to charge customers paying by credit card an additional fee. Yesterday, the restaurant I had lunch at, had a 4% surcharge if you paid by credit card. Last week, a popular barbecue place I visit, had a printed menu with two price columns: one for cash and the other for credit card payments. The difference was 11.75% - guess which column was more expensive!
Welcome to the regular Q&A feature where we shine the spotlight on our EHL research faculty and their current work. With a view to going behind the scenes to better understand the fascinating, impactful world of research, the EHL Institutional Visibility team catches up with an EHL researcher whose work is making a difference in both the classroom and industry.
With hotels focused on increasing revenue per available room (RevPAR), food and beverage (F&B) revenue is often an overlooked source of financial opportunity for properties.
Welcome to the regular Q&A feature where we shine the spotlight on our EHL research faculty and their current work. With a view to going behind the scenes to better understand the fascinating, impactful world of research, the EHL Institutional Visibility team will be regularly catching up with an EHL researcher whose work is making a difference in both the classroom and industry.
No two years are alike in the fine wine market, especially in Bordeaux. The 2022 vintage was of outstanding quality and its release in the spring of 2023 followed several years of rising prices. Since then, the market has taken a turn for the worse: sluggish demand combined with significant inventories have sent prices into a downward spiral. In this context, the pricing of the 2023 Bordeaux en primeur wines is being watched closely. For the châteaux, setting the right price is a real balancing act. Collectively, they are aware that the market needs 2023s to sell well, but they also want to avoid devaluing previous vintages by comparison. Individually, many châteaux are anxious not to squander the marketing efforts of recent years and fear diluting their brand by positioning themselves inappropriately.
Welcome to the regular Q&A feature where we shine the spotlight on our EHL research faculty and their current work. With a view to going behind the scenes to better understand the fascinating, impactful world of research, the EHL Institutional Visibility team will be regularly catching up with an EHL researcher whose work is making a difference in both the classroom and industry.
Whether it's a Friday evening flight, a hotel during the holidays, or a taxi ride in a downpour, we have all been burned by higher-than-normal prices due to excess demand. Raising costs when businesses are busiest is the norm across the travel industry, for instance – but now, consumers are beginning to see these 'surge prices' in more sectors.
After having spent over 30 years in hospitality, I learned that constant innovation is a must in the food and beverage arena. To innovate means to stay current with and initiate industry trends. It is also an opportunity for hotels to leverage the expertise and skills of their people in order to appeal to more customers and maximize their profit potential.
We eagerly await their arrival. The real strawberries from our region, those grown in local soil and so full of flavour, finally marking the beginning of the long-anticipated summer season. Every year, their arrival brings joy and pleasure to both lovers of the little red fruit as well as pastry chefs. Their vibrant colours and intoxicating scent awaken the taste buds and announce the beginning of a delightful time of the year. But did you know that, as well as being delicious, they actually hide some surprises? In this article, we explore nine fascinating facts about strawberries, these summer gems which are so much more than just a simple fruit. Dive into this wonderful world: The embodiment of the summer season.
Passing on skills is the essence of why I’m at EHL's Berceau des Sens. The desire to teach and share stems from my background, the experiences I've gathered along the way, and my passion for gastronomy. When I decided to join EHL, I wasn’t just looking for a new professional challenge; I was looking for a place where my desire to share could fully flourish, where every day would be an opportunity to help others get to know this passion of mine.
Welcome to the regular Q&A feature where we shine the spotlight on our EHL research faculty and their current work. With a view to going behind the scenes to better understand the fascinating, impactful world of research, the EHL Institutional Visibility team will be regularly catching up with an EHL researcher whose work is making a difference in both the classroom and industry.
Michelin, a name synonymous with culinary excellence and a beacon for food enthusiasts around the globe, has recently ventured into a new domain with the launch of its hotel rating system, the Michelin Key. This move marks a significant expansion of Michelin’s influence from the gourmet dining scene to the broader hospitality industry. We compared the professional ratings from the Michelin guide, with those of guests to see how they stack up.
Embarking on a journey to the culinary industry as a food entrepreneur requires more than just a passion for cooking; it necessitates a profound understanding of restaurant management principles and practices. Recognizing the need for a more efficient and streamlined educational path, we've curated a comprehensive list of the best local culinary and restaurant management schools. These programs offer specialized training in culinary arts, hospitality management, and entrepreneurship, tailored to transform culinary aspirations into thriving businesses. Whether you aim to refine your culinary skills, excel in restaurant management, or delve into culinary entrepreneurship, our curated list of the best culinary schools will guide you to the perfect program to kick-start your culinary career.
The restaurant business is a juggling act: exciting, social, you learn new things every day and you get instant gratification daily. Proper planning in the pre-opening phase can ensure long-term success.
Whereas fat was the scourge of dieting in decades past, today’s nutritional plans and trends like keto or paleo espouse low carb and low sugar regimens as the foremost method for weight loss and maintaining insulin sensitivity. In particular, refined or added sugar has been singled out as the one food to cut out to achieve a wide array of health benefits including, as is being researched, staving off dementia-related, end-stage diseases like Alzheimer’s which is now colloquially called ‘Type-3 Diabetes’.
Guest satisfaction within food and beverage and culinary is intricately linked to the overall dining experience, encompassing elements such as food quality, service, ambiance, and the influence of social media. Positive online reviews and engaging content can heighten satisfaction, while negative feedback may tarnish a restaurant’s reputation. Upholding exemplary culinary standards and maintaining a strong online presence are pivotal in the intersection of food and beverage and culinary arts departments.