Food & Beverage Opinion Articles

October 23, 2023

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?

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

Opinion Article

October 11, 2023

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.

By Fred DeMicco and Adel Eldin

Opinion Article

October 2, 2023

In Vino Veritas C: The Future of Wine

As 3D printing technologies gain scale and maturity, we’re starting to see accurate recreations of foods such as pizzas, chocolate chip cookies and even steaks from lab-grown meat tissue be made from these machines. Will there come a day when something as intricate as a specific wine vintage can also be produced from such a device?

By Larry Mogelonsky and Adam Mogelonsky

Opinion Article

September 19, 2023

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.

By Dr. Sowon Kim, Associate Professor, EHL

Opinion Article

August 29, 2023

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.

By Ariela Goharik Kiradjian, Partner & COO, BLLA

Opinion Article

August 28, 2023

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%.

By Mandeep Lamba, Dipti Mohan, and Dhwani Gupta

India

Opinion Article

August 25, 2023

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.

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

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Why Hospitality Net Leads B2B in Hospitality

Learn what makes us the industry-leader in what we do.

Hospitality Net

Opinion Article

August 14, 2023

India Perspective: Is it Time to Adopt a Fresh Perspective on Hotel Banquets?

Banquet halls are once again in high demand due to the resurgence of the ‘Big Indian Wedding’ and other MICE events in the country. As per a recent report, online searches for banquet halls for weddings were up by 28% in 2022, with 45% of the demand arising during Feb-May alone.

By Mandeep Lamba, Dipti Mohan, and Dhwani Gupta

Opinion Article

August 14, 2023

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.

By Andres Jimenez, SVP Restaurants & Bars, Makeready

Opinion Article

August 11, 2023

Leveraging 'HI' and 'AI' for Hotel F&B Trends

Capital projects, continued improvement, and targeted revenue plans are backlogged, but the U.S. travel rebound has helped the hospitality industry begin to recover.

By Cynthia Mejia and Michael “Doc” Terry

Opinion Article

August 9, 2023

Breakfast is King: Elevating The Guest Experience Through Food & Beverage Innovations

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.

By Court Williams, Chief Executive Officer of HVS Executive Search, HVS

Opinion Article

August 8, 2023

Tourism Tidbits: The Importance of Food and Food Safety for the Travel and Tourism Industry

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.

By Peter Tarlow, President, Tourism and More

Opinion Article

August 3, 2023

Curating a Global Food and Beverage Guest Experience That Prioritizes People First and Design Second

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.

By Chris Martha, Global Director of Food & Beverage, Valor Hospitality Partners, Valor Hospitality

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Why Hospitality Net Leads B2B in Hospitality

Learn what makes us the industry-leader in what we do.

Hospitality Net

Opinion Article

August 1, 2023

Breakfast: from Lost Leader to The Definition of The Guest Stay 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?

By Robert Hood, Corporate Director, Food & Beverage, Silver Hotel Group

Opinion Article

July 26, 2023

It’s Time to Digitize Your Hotel Restaurant's Food Safety Management

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.

By Garrett Peppelman, Head of Growth, Xenia

Opinion Article

July 25, 2023

A list of the essential cooking spices you should have in your kitchen

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?

By Michel De Matteis (MOF), Lecturer of Practical Arts, EHL

Opinion Article

July 20, 2023

The Dining Experience of the Future

The future of the restaurant industry has so many compelling challenges and opportunities facing it.

By Jim Lopolito, Peter Van Allen, Alan Someck, Shirley Whelan, and Joe Cozza

Opinion Article

July 5, 2023

Going lean – how hospitality can overcome the challenges of food price inflation and record energy bills

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.

By Sam Martin, Co-founder and CEO of Peckwater Brands (PWB), Peckwater Brands

United Kingdom

Opinion Article

June 26, 2023

In Vino Veritas XCIX: Low Cal, Low Carb Wines

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.

By Larry Mogelonsky and Adam Mogelonsky

Opinion Article

June 15, 2023

What are truffles and why are they so expensive?

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.