Advertisement

Food & Beverage

Opinion Article

Should restaurant owners encourage customers to pay by credit cards?

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!

Max Starkov
By Max Starkov, Hospitality & travel technologist and digital strategist, Hospitality Net
Press Release

Homewood Suites by Hilton Brings More Options and Inclusivity to the Breakfast Experience

From its new make-your-own taco bar to its beloved classic breakfast like scrambled eggs, toast and fresh fruit, Homewood Suites by Hilton is taking its complimentary hot breakfast to the next level by unveiling its delicious, healthy overnight oats and chia pudding. Starting today in the United States and later this year in Canada, this new option allows guests, especially those who have dietary restrictions, to start their morning on a nutritious and delicious note.

Hilton
Press Release

Unfold the story behind culinary entrepreneurship with RMIT University Vietnam

Within the first week of RMIT University Vietnam’s new semester, the event ‘FOODPRENEURSHIP: A Culinary Journey to MICHELIN Magic’ was organized by the Tourism and Hospitality Management Program for all RMIT students, alumni, and staff, highlighting the program’s commitment to foster academic excellence and professional development through interactive sessions between students and industry experts.

Australian Hospitality Alumni Network Vietnam
Ho Chi Minh City, Vietnam
Opinion Article

Exploring the role of curiosity in haute cuisine

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.

Nicole HinrichsMarc StierandBeatrice Venturini
By Nicole Hinrichs, Marc Stierand, and Beatrice Venturini
Supplier News

IRIS F&B Mobile Ordering Now Available on Oracle Cloud Marketplace

IRIS, a leading provider of digital F&B and guest experience platforms for the hospitality sector and a member of Oracle Partner Network (OPN), today announced F&B Mobile Ordering is available on Oracle Cloud Marketplace and can be integrated with Oracle Simphony Cloud using Transaction Services API Gen2 (STSG2). This follows their position as a certified Transaction Services STSG1 provider for the last 5 years. Oracle Cloud Marketplace is a centralised repository of enterprise applications offered by Oracle and Oracle partners.

IRIS
Ad Guide
The next-gen metrics that move hotel P&L

Hotel tech has changed what's possible – and measurable. RevPAR and ADR aren't enough; discover the metrics that really matter. 
Mews
Press Release

A guide to food plating and presentation

Ever wanted to know the secrets behind the art of plating food like a top chef? The way a dish is presented on the plate plays a crucial role in the overall guest dining experience. All of our senses are engaged when we're dining out; sound, smell, and touch are all important elements in restaurants, but sight has particular value beyond the present moment. The use of imagery to draw in customers and tempt patrons to try a dish, paired with the far-reaching nature of social media means that food presentation is more important than ever.

EHL
Opinion Article

Spotlight on wine economics with the EHL experts

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.

Dr Jean-Philippe WeisskopfPhilippe MassetAndrew Brenner
By Dr Jean-Philippe Weisskopf, Philippe Masset, and Andrew Brenner
Opinion Article

Post hangover: What is the right price for Bordeaux en primeur 2023?

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.

Philippe Masset
By Philippe Masset, Associate Professor, 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.
Tambourine
Opinion Article

Dive into food science and nutrition with EHL's Dr. Demongeot

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.

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

Serving Up Success: The Strategic Impact of Advanced Revenue Management Technology in Dining

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.

Joe Vargas
By Joe Vargas, SVP & General Manager, Infor Hospitality, Infor
Press Release

Centara Hotels & Resorts Partners with Central Restaurants Group to Enhance Guest Experience

Centara Hotels & Resorts, Thailand's leading hotel operator, is excited to announce its new strategic partnership with Central Restaurants Group (CRG), a leader in Thailand’s food chain industry, further enhancing the benefits offered to CentaraThe1 members. As part of this collaboration, members will now have the opportunity to exchange their loyalty points for cash vouchers and other perks redeemable at Central Restaurants Group outlets across Thailand.

Centara