Food and beverage (F&B) services are now integral to the hotel guest experience, extending beyond mere sustenance to create memorable moments and elevate the overall stay.
The northern hemisphere’s long summer months are a time to relax and enjoy the great outdoors. When it comes to food preparation and good food safety habits, however, being too relaxed can destroy a vacation or even terminate in hospitalization. Although no one has recently connected food safety to criminal acts or acts of terrorism, this has occurred in the past. As we learned during the Covid-19 pandemic health is an important part of tourism security. Likewise, food safety must be an essential component of a sustainable tourism industry. We only have to review some of the problems that the cruise industry has experienced in the past to know that the quality of our food and water, and the way we safeguard it, are essential elements of successful tourism and travel.
With the rise in popularity of social media and the expansion of global hotel brands, we've seen hotel dining go from a thing of convenience to one of true experience.
Every had an amazing stay experience either for business or for pleasure, everything went right from the check-in to the room and everything in between, and now you are going home or on to your next destination, but before you go, how about a spot of breakfast before hitting the road?
In the dynamic world of hospitality, one thing remains constant and non-negotiable: food safety. As a hotel restaurant manager, you fully recognize the paramount importance of food safety in safeguarding the well-being of our cherished customers and ensuring the prosperity of our establishment. Yet, the effective management of food safety across multiple locations can prove to be a formidable undertaking, presenting us with challenges in maintaining centralized and consistent processes.
A pinch of this and a dash of that can transform the taste of an entire dish. With herbs and spices, a little bit can go a long way. Professional chefs know how to expertly balance and elevate a dish using the perfect blend of herbs and spices but this talent takes years of practice, and trial and error. This article is for the home cook or aspiring chef who wants to get started on their journey to familiarising themselves with herbs and spices and trying out common spice blends. There are hundreds of different spices and spice blends available in many stores. Research shows usage has only continued to grow in recent years. So, how do you decide what spices you need in your home?
The future of the restaurant industry has so many compelling challenges and opportunities facing it.
Hospitality has been a driving force for the UK and European economies for years, employing 3.2 million people before the pandemic and generating £38 billion in tax revenue for the UK government. Providing job opportunities for young people and students and inspiring young entrepreneurs to launch enterprises of their own, hospitality was a dynamic and booming sector before the initial complications of COVID, and the many challenges that followed.
The world of dining is becoming increasingly health-conscious, diet-focused, and phobic of calories, carbohydrates, trans-fats, gluten and a slew of other buzz food components. As hoteliers and restaurateurs, we take great pains to ensure that our menus include items that address these now-popular customer requests, often identifying dishes that are best suited to specific dietary needs.
Truffle. A true love it or hate it delicacy, with its pungent flavour and heady scent, the truffle is not a flavour which takes a back seat in any dish and can easily overwhelm the palate if overdone. Ever wondered "what is a truffle?", well, a mushroom doesn't quite cut it... however, the truffle is an edible fungus belonging to the mushroom family. Many describe the taste as earthy, gamey even. Those on the other side of the fence might describe it as ‘musky’ or ‘funky’. Whatever the taste, there’s no denying for those who love it, it’s a unique, rich and luxurious ingredient that when found on a menu is extremely difficult to pass up the opportunity to taste once more.
As restauranteurs and hoteliers, you have a serious obligation to ensure that your guests do not drink and drive. Legal penalties are significant. The good news is that there are alternatives, and these alternatives are growing in availability, quality and popularity.
Bordeaux is back in the news with the 2022 vintage said to be the best this century. But is it really that good? And, above all, should you buy these wines and at what price? Let’s find out.
The entry of ONDC (Open Network for Digital Commerce), which is a government initiative, is challenging the current duopoly in the food delivery market in India, providing more choices both to sellers and buyers. This can bring better price parity and disrupt the existing status quo. Read on to know more.
The tea market reflects the quality of its product: it is discreet, differentiated and in good health. After water, tea is one of the most drunk beverages in the world. Yet the tea market seems far from having reached a maturity but keeps expanding and is now targeting Gen Z. In this short article we assess the tea market and we sketch the future trends and challenges faced by the expanding tea industry.
A Florida jury awards $5.6 million for a spinal cord injury sustained during an alcohol-fueled pool party at the Retreat in Gainesville. According to the Complaint, the Defendant, Retreat at Gainesville, LLC, hosted a St. Patrick’s Day event and provided free beer at the Retreat on March 17, 2017. Promotional materials for the event encouraged attendees to bring their beer and did not mention any age restrictions.
For those of you who find the idea of pastry making a terrifying prospect, fear not. EHL’s patisserie experts, Julien Boutonnet and Julien Gradoz, have joined forces to create their definitive guide to easy pastry with an innovative twist. Their recently published book, 'La Pâtisserie à l’EHL: 60 recettes sucrées et salées', (‘Patisserie at EHL: 60 sweet and savory recipes’) is a delight for all baking fans, whether seasoned professionals or beginners, as it sets out to demystify the science of modern pastry.
Virtual restaurants – brands that operate exclusively on delivery platforms without real-world venues – have proven hugely successful in recent years, offering existing restaurants and takeaways a much-needed opportunity to boost revenue and reach new customers by offering alternative menus from their kitchens. But while the best virtual brands have quickly become fan favourites on platforms like Deliveroo, Just Eats and Uber Eats, the rest may be about to reach the end of the road.
The onsite restaurant is a hallmark of nearly any great hotel, with customer sentiments towards the former entity reflecting back onto property reviews and, ultimately, guestroom bookings. Within the F&B silo, we glorify the cuisine, the beverage selection, the wine cellar, the décor, the location and the executive chef, but rarely do the servers get their moment in the spotlight. And yet, like a triage nurse who first attends to a desperately ill patient entering the emergency room and is the lifesaving determinant ahead of any doctor’s intervention, server teams are the frontline for success in any hotel’s F&B operation.
Food and beverage for hotels is at a bit of an inflection point. On the one hand, we are still contending with all the inflationary wages, short staffing and supply chain headaches left over the pandemic. On the other, we have a recession year ahead of us where we still need to derive profits from the onsite eatery (or at least use the chef-driven restaurant concept to support hotel bookings).
For a few years now, Gildas L'Hostis, EHL Senior Lecturer in Oenology (the knowledge of wine, wine service, production, economics and tasting), has been trying out new tools enabling students to express themselves more freely and creatively. The synesthetic approach is a method that shuns traditional analytical wine tasting along with the ubiquitous wine tasting ‘grid’, replacing it with a more imaginative practice that summons up many of the senses. Here, students are encouraged to practice wine pairing by creating matches with specific paintings.