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Opinion Articles

Opinion Article

Guest satisfaction and how its related to F&B culinary arts

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.

Mohammad Rakan Al-Jarrah
By Mohammad Rakan Al-Jarrah, Luxury Hotelier, Chef, Primland Auberge Resorts Collection, Mohammad Rakan Al-Jarrah
Opinion Article

Building a Must-Experience Hotel Restaurant That Builds Loyalty and Drives Revenue

In the dynamic realm of hospitality, the role of a hotel restaurant extends far beyond just being a convenience for guests; it is a pivotal touchpoint in the guest journey, a significant driver of revenue, and an opportunity for profound engagement with both local and visiting patrons. The transformation of a hotel restaurant into a destination in its own right, hinges on a strategic blend of culinary excellence, ambiance, marketing acumen, and operational efficiency. This synergy is not merely about serving food but about crafting an experience that resonates deeply with guests and locals alike.

Kai Urban
By Kai Urban, Director of Food & Beverage, Hilton Anaheim, Hilton
Opinion Article

The law of unintended - or is it intended? - consequences coming to a restaurant near you.

Beginning in April this year, California will require fast-food chain restaurants with at least 60 national locations to start paying a minimum of $20 an hour. This is $41,760 a year plus benefits! Many recent graduates from 4-year colleges in many states do not enjoy salaries like these.

Max Starkov
By Max Starkov, Hospitality & travel technologist and digital strategist, Hospitality Net
Opinion Article

Coffee Break! Insights about coffee culture at EHL

At EHL Lausanne, where 4 tons of coffee is consumed per year, a unique survey was brewed, capturing the essence of coffee culture among its vibrant community. This exploration delved into the aromatic world of coffee, seeking to understand not just the consumption patterns, but the deeper, personal connections people have with their daily cup. From students to faculty, the survey painted a rich tapestry of preferences, habits, and cultural significances, offering a glimpse into the role coffee plays in the dynamic life of EHL. Join us as we unveil the findings and the story they tell about our beloved beverage.

Julneth RogenhoferRoberto Bertinetti
By Julneth Rogenhofer and Roberto Bertinetti
Opinion Article

Sous Vide: Taking the heat out of cooking

Sous vide (pronounced sue-veed), also known as low temperature, long time (LTLT) cooking, is a type of precision cooking orginated from France which achieves professional level results. Once a technique for commercial kitchens and top chefs, new kitchen gadgets have put it into the hands of amateur chefs in their homes. Patrick Ogheard, Associate Dean of Practical Arts at EHL Hospitality Business School, explains the many wonders of cooking ‘sous-vide’.

Beatrice Venturini
By Beatrice Venturini, Hospitality Insights content editor, EHL
Opinion Article

Seasonal recipes: The colors of autumn in your plate

EHL’s Institute of Nutrition R&D presents the season on a plate with a nutritious and delicious vegetarian menu to delight foodie fans of all types. As Hippocrates famously said, “Let food be thy medicine and medicine be thy food”, here we are reminded that behind many seasonal recipes lie specific healing properties to help us best align with the time of year. Enjoy your meal as well as your health!

Cédric Bourassin
By Cédric Bourassin, Lecturer in Practical Arts & Head Chef in the Berceau Des Sens (BDS), EHL
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Opinion Article

Fall pumpkin recipes for real connoisseurs

It's that time of year again, autumn is back! In this post you will discover the infinite possibilities offered by this autumn favourite in the kitchen. From delicious soups to sweet desserts. Join us on a culinary journey where the pumpkin is the star. Dive into the flavours of autumn and find inspiration in our pumpkin recipes. Enjoy!

Kadisha Jimmy
By Kadisha Jimmy, Commercial Assistant, EHL Passugg
Opinion Article

The Evolution of Coffee Culture: from Bean to Cup to Lifestyle

Every morning, as dawn breaks, millions stir from slumber, their day initiated by the ritualistic brewing of coffee. This beverage, with its enveloping aroma and invigorating taste, plays a pivotal role in our global society. From clandestine rendezvous in romantic locales to fueling high-powered business meetings, coffee occupies a sacred space in our routines. But amidst this universal appeal lies an intriguing question: what defines a "good" coffee?

Roberto Bertinetti
By Roberto Bertinetti, Lecturer of Practical Arts teaching Mixology, Coffee Training, and Kegged cocktails, EHL
Opinion Article

Understanding Halal Hotel, Halal Cruise, and Halal Travel: Impact on Hospitality and Lodging Globally

Halal means lawful or permitted and the opposite of Halal is Haram which means unlawful or prohibited. The concept of Halal and Haram is Arabic. Therefore, what is allowed and not allowed is not only related to food, but also extends to all aspects of life including supplements, cosmetics, pharmaceuticals, prenatal care products, and mouthwash.

Fred DeMiccoAdel Eldin
By Fred DeMicco and Adel Eldin
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Opinion Article

Stepping out of the Shadows: Women in the Champagne Industry

A symbol of luxury and celebration, Champagne is one of the most beloved drinks worldwide. Today, “Champagne” (sparkling wine produced in the Champagne region of northeastern France) accounts for 10% of the world’s consumption of sparkling wines by volume and 21% by value (Comité Champagne, 2023). Currently, the Champagne region has 16,200 growers, 130 cooperatives, and 370 houses. On the back of increasing demand, the champagne market will grow from 253.5 million liters in 2023 to 311.1 million liters by 2028, with a Compound Annual Growth Rate (CAGR) of 4.18% from 2023-2028.

Dr. Sowon Kim
By Dr. Sowon Kim, Associate Professor, EHL
Opinion Article

Food & Beverage as a Recipe for Success

The fusion of local elements into the fabric of a building’s design has emerged as a captivating concept for food and beverage directors within the hotel industry. This article delves into the discussions held during the panel titled “F&B as a Recipe for Success,” where industry experts explored the profound impact of interweaving a location’s narrative into culinary design. This approach, exemplified by renowned figures like Chef David Burke and Kaysilyn Lawson, underscores the importance of storytelling and authenticity in elevating the guest experience within the boutique hotel sector.

Ariela Goharik Kiradjian
By Ariela Goharik Kiradjian, Partner & COO, BLLA
Opinion Article

HVS Monday Musings: Transforming Dining Experiences with Artificial Intelligence

Artificial Intelligence (AI) is transforming industries across the world and as per a recent IBM report, global AI adoption is increasing steadily, reaching 35% in 2022, up four points from the previous year. The food and beverage (F&B) industry is also gradually catching up with this trend. From streamlining processes and assisting with waste management to improving guest experiences, AI is emerging as a key facilitator for the industry’s growth. With the addition of Machine Learning (ML) and Big Data, this could become a game-changer for the F&B industry, with endless potential. The global market for AI in the F&B industry is expected to grow from over USD 4 bn in 2022 to nearly USD 28 bn in 2027 at a CAGR of ~44%.

Mandeep LambaDipti MohanDhwani Gupta
By Mandeep Lamba, Dipti Mohan, and Dhwani Gupta
India
Opinion Article

How Food & Beverage Can Elevate The Overall Resort Experience

Over are the days of hotel restaurants existing as a last-minute option for travelers. Today, hotels operate full-scale culinary experiences ranging from grab-and-go markets to five-star dining, and even immersive events that truly put them on the map as a destination for epicureans.

Justin Jaret
By Justin Jaret, Complex Director of Food and Beverage. Signia by Hilton Orlando Bonnet Creek and Waldorf Astoria Orlando, Hilton
Opinion Article

Future Fare: Sustainable, Mindful, and Innovative Food Trends of 2024

As we anticipate the next wave of food trends emerging in 2024, we are seeing that consumers are concerned about sustainability and a mindful approach to eating and imbibing. The trend of low ABV and zero-proof cocktails will continue to rise in addition to ingredients with functional properties ranging from mushrooms to cannabinoids. Further, sustainability and sourcing locally remain at the forefront of both the industry and consumers’ minds which we believe will continue to evolve as operators implement advanced technologies and practices that reduce their carbon footprint in a more impactful way.

Andres Jimenez
By Andres Jimenez, SVP Restaurants & Bars, Makeready