Food & Beverage Opinion Articles - Hospitality Net

Advertisement

Opinion Article

February 10, 2023

How to make sure your F&B program bears fruit in 2023

According to the recent research study by Strategic Solution Partners, F&B has been one of the departments most affected by the ongoing staffing shortages. What does the current F&B situation look like and how should hotels adjust their programming for a successful 2023? Seasoned F&B experts Fernando Salazar and John Young share their viewpoints on the matter and provide useful, actionable advice on how to make the most out of your F&B program in 2023.

By Fernando Salazar and John Young

Opinion Article

February 1, 2023

How to make sure your 2023 beverage program goes down well: 5 questions with Kim Haasarud

Learning to throw out the rule book and be flexible was among the most valuable lessons hotels learned from the pandemic. Adaptation and flexibility are still just as important now, as the industry navigates the staffing shortages, and to find out more about what that should look like in the F&B space, we have interviewed Kim Haasarud, a nationally recognized mixologist and Beverage Expert at Strategic Solution Partners.

By Kim Haasarud, Consultant, Strategic Solution Partners

Opinion Article

January 31, 2023

2023 Outlook for the Foodservice Industry

As many of us have left the pandemic behind in 2022 and begun traveling again, airlines have begun seeing profits. Some tourist destinations also recorded the highest-ever RevPAR (revenue per available room, a key hotel performance indicator).

By Linchi Kwok, Professor, CAL Poly Pomona

Opinion Article

January 30, 2023

Plant-Based is Just an Extension of Data-Based

Vegan, vegetarian, flexitarian, dairy-free, gluten-free, ovo-pescatarian, fruitarian – there are lots of diets out there and, significantly, more and more people are adjusting their habits away from the starchy, fried and meat-focused Standard American Diet (SAD). Underpinning any operational changes made to accommodate this societal shift, though, is the data.

By Larry Mogelonsky and Adam Mogelonsky

Opinion Article

January 28, 2023

Hospitality in a recession: how businesses can overcome economic downturn

The majority of hospitality businesses will have suffered at some point or another in the past few years, with the immediate and knock-on effects of Covid-19 lockdown measures massively curtailing revenues and profits while causing widespread closures throughout Europe.

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

Opinion Article

January 23, 2023

In Vino Veritas XCVII: Serving Smartly

We would be remiss to write a series of articles on generating more wine sales without devoting one column to the most serious issue of drinking and driving. The statistics are almost mind-numbing; every day, some 30 lives are lost due to crashes caused by drunk driving. To reframe this in a less abstract way, in the time it takes a party of four to go through a bottle – say, roughly an hour – another person has died from an alcohol-related death.

By Larry Mogelonsky and Adam Mogelonsky

Opinion Article

January 13, 2023

Stimulating coffee facts with EHL’s Alain Berruex

Coffee - so much more than just a drink - more a way of life. The director David Lynch is famously quoted as saying that “even a bad cup of coffee is better than no coffee at all”. While the amount that is either good or bad for your health is still unresolved, coffee remains the most popular beverage in the world with more than 400 billion cups consumed each year. More important than the sun rising in the sky, once the taste and kick are floating around in your blood system, it seems that the day is ready to start. Senior lecturer in Food & Beverage Management, EHL's Alain Berruex takes us through some lesser known coffee facts and explains the love story between EHL and this luxuriant beverage.

By Beatrice Venturini, Hospitality Insights content editor, EHL

Ad Tambourine One

All you need is one.

Some call it a website with a booking engine built in. Some call it a booking engine with a website built in. We call it One.

Ad Be seen. Be trusted.

Why Hospitality Net Leads B2B in Hospitality

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

Hospitality Net

Opinion Article

January 2, 2023

In Vino Veritas XCVI: A Knack for Cognac

It’s been quite a while since we’ve reported on scoured grapes or any other form of distilled spirit from the pomace from a wine fermentation tank or any other residual grape material. Each country has a proud tradition of turning leftover lemons into boozy lemonade, but perhaps the pinnacle of these is cognac, and knowing more about this liquor will help you to sell practically any aperitif or digestif.

By Larry Mogelonsky and Adam Mogelonsky

Opinion Article

December 28, 2022

How consumer trends should influence your 2023 F&B programming

Every successful F&B program should take into account major dietary trends and societal shifts, rather than just allergies and intolerances. This is becoming increasingly evident in the latest industry reports, such as the 2022 Plant-Forward Opportunity, elaborated in collaboration with The Culinary Institute of America, Food for Climate League, and the Menus of Change University Research Collaborative.

By Fernando Salazar, Food and Beverage Expert, Strategic Solution Partners

Opinion Article

December 15, 2022

In Vino Veritas XCV: Buying Wine at Auction

The wine auction market affords an opportunity for the hotelier to add bottles to the property’s cellar that may not be available through conventional means, namely continual repurchasing orders through wine merchants. A restaurant can use auctions to fill in vintage years missing from a particular chateau or adding some ‘spice’ to a wine list with interesting, cult or hard-to-find bottles.

By Larry Mogelonsky, Partner, Hotel Mogel Consulting Limited

Opinion Article

December 12, 2022

The Lag in Food and Beverage Recovery

According to CBRE’s September 2022 Hotel Horizons® forecast for the overall U.S. lodging industry, rooms revenue per available room (RevPAR) will exceed 2019 annual levels in 2022. This is driven by the accelerated recovery of average daily rate (ADR) which first occurred during the third quarter of 2021.

By Robert Mandelbaum and Andrew Hartley

Opinion Article

November 14, 2022

Recipes: 4 Reasons Why Your Operation Needs Them

Everywhere You Look it’s Bleeding 🩸. The Patient is So Messed Up it’s Not Even Funny. It Will Never Fix Itself. You Need CORE On Your Side. Cost, Operations, Revenue, Execute.

By Patrick McClary, President/CEO CORE Food & Beverage Profit Consulting, David Lund

Opinion Article

November 3, 2022

EHL's Culinary & Restaurant Management certificate unpacked

Do you dream of making a professional dent on the Food & Beverage landscape but don't have four years of study-time available? Then EHL's CREM course (Culinary & Restaurant Management certificate) might just be your winning ticket. This intensely rich, fast-paced program offers key insights into the professional world of restaurant management. Ideal practical learning for future entrepreneurs armed with motivation, creative vision, critical thinking and a service-oriented mindset.

By Beatrice Venturini, Hospitality Insights content editor, EHL

Opinion Article

October 24, 2022

In Vino Veritas XCIII: Developing Your Wine Strategy

This running column has been all about wine, but alas this age-old alcohol is only a subset of the overall F&B program for any hotel property. It makes little sense to build an extensive wine selection – or for that matter contemplate any wine purchase – without first consulting the restaurant manager, the F&B director and, in some cases, the GM.

By Larry Mogelonsky and Adam Mogelonsky

Ad Be seen. Be trusted.

Why Hospitality Net Leads B2B in Hospitality

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

Hospitality Net

Opinion Article

September 27, 2022

Restaurants manage to minimize the impact of rising food and labor costs

“Everything is getting more expensive every day!” Is that how you feel about today’s inflation? Consumer prices at grocery stores, for example, had increased 13.1% in July 2022 from a year before.

By Linchi Kwok, Professor, CAL Poly Pomona

Opinion Article

September 23, 2022

A tragedy of the Commons at Chinese dining tables

In economic science, the tragedy of the commons occurs when individual users, who have open access to a resource without shared social structures or formal rules that govern access and use, act independently according to their own self-interest and, contrary to the common good of all users, cause depletion of the resource through their uncoordinated action. The concept originated in an essay written in 1833 by the British economist William Forster Lloyd, who used a hypothetical example of the effects of unregulated grazing on common land in Great Britain and Ireland. But how does this apply to Chinese cultural table habits and ways of tackling food waste?

By Dr. Yong Chen, Ph.D., Associate Professor, EHL

Opinion Article

August 25, 2022

What if your restaurant (or business) is threatened with a one-star Google review?

No matter how impeccable service a restaurant provides, chances are it will still receive negative online reviews from time to time. Recently, some top-rated restaurants in San Francisco and New York, including those with Michelin stars, began receiving a blitz of one-star ratings on Google with no description or photos (Morales, 2022). The owners believed those leaving one-star ratings had never dined in their establishments. Moreover, soon after the reviews, they all received emails from the reviewers who claimed the responsibility.

By Linchi Kwok, Professor, CAL Poly Pomona

Opinion Article

August 19, 2022

Do Swiss wines suit Singaporean palates?

For two decades, Swiss wines have occasionally created a buzz. In 2007, a tasting of the best Syrahs in the world, organized by the Grand Jury Européen, surprisingly placed Swiss wines at the top. Then, in the same year, Bettane et Desseauve awarded the prize for the best foreign wine (non-French) to a Cornalin from Valais. These premises of notoriety were reinforced through articles in various foreign media.

By Philippe Masset, Associate Professor, EHL

Opinion Article

August 12, 2022

The must-see terraces in Vaud this summer

The Impression is an ideal place to meet with colleagues for a lunch break or with friends for a Sunday brunch. The terrace offers a cocooning and relaxed atmosphere to enjoy the first rays of sunshine!

By Mahé Rillardon and Niels Costard

Vaud, Switzerland

Opinion Article

August 9, 2022

How to be successful on Instagram as a restaurant owner

"Based on its global advertising audience reach numbers, Instagram has at least 1.452 billion users around the world in April 2022. This figure suggests that 23.4% of all people aged 13 and above around the world use Instagram today" - datareportal.com.

By Mahé Rillardon and Niels Costard

What is Hospitality Net known for?

Online since 1994Three decades of industry trustStill the leading voice

Thanks for being here

Create an account to receive Hospitality Net’s daily briefing in your inbox.

Africa Food Show

Jun 10 - 12, 2026

Cape Town, South Africa

World of Hospitality - BENGALURU

Jun 11 - 13, 2026

Bengaluru, India

Equipotel (Brasil)

Sep 15 - 18, 2026

Alimentaria FOODTECH

Oct 6 - 8, 2026

Barcelona, Spain

Taste of the Caribbean

Nov 16 - 19, 2026

Bridgetown, Barbados