The 5 mother sauces, originating from French cuisine, were codified by chef Marie Antoine-Carême in the early 20th century, serving as the foundation for all other sauces. In 1833, Marie Antoine Carême published a classification of French sauces in his reference cookbook L’art de la cuisine française au XIXe siècle ("The Art of French Cuisine in the 19th Century").
A priority of hotels worldwide is, quite naturally, attracting and catering to the needs of guests. Seldom do hotels invest heavily in strategies to cater to non-guests. However, according to Dr Sung Gyun Mun, Dr Linda Woo of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University and a co-author, hotels’ food and beverage (F&B) departments can bring in big money by attracting customers from local communities – not just tourists. With important implications for businesses in the post-COVID-19 era of tourism recovery, the authors suggest that hotels may be able to use their F&B offerings to reach new customers and create competitive advantages.
The future of the restaurant industry has so many compelling challenges and opportunities facing it.
The impact of no-shows and last-minute cancellations on the hospitality industry, already under pressure from inflation and high energy prices¹, is causing almost a fifth (18 per cent) of restaurant, pub and bar owners to consider closing for good, according to new data from Barclaycard Payments, a leading UK payments provider.
A proven industry leader in hotel food and beverage operations for more than 45 years, Meyer Jabara Hotels announced a new partnership with IMI Agency to roll out a cutting-edge beverage program at every one of the company’s full-service hotels, and every property equipped with a restaurant, lounge, or banquet hall. Through the agreement, which went into effect at the beginning of June 2023, IMI Agency will provide Meyer Jabara Hotels with expanded access to vendor partnerships, training tools, and marketing initiatives.
WMF celebrates 170 years! Since its foundation in Geislingen, Baden-Württemberg, WMF has stood for metal craftsmanship, outstanding quality, sophisticated design and decades of experience with professional tools. From pure metal processing at the beginning, a comprehensive portfolio has developed in the three business areas of consumer products, coffee machines for the professional sector and hotel equipment. In doing so, WMF maintains its values and traditions, but always keeps its finger on the pulse of the times and focuses on groundbreaking innovations. Over the years, this has resulted in a considerable number of milestones, patents and design icons.
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.
Bistronomy is a restaurant concept originating in France. It was popularized by top French chefs seeking a departure from the stress of earning and maintaining Michelin stars. Bistronomy emphasizes elegant, accessible cuisine using high-quality ingredients and wines, delivering excellent value for money.
ROBOTIS (CEO ByungSoo Kim), an autonomous delivery robotics company, has unveiled the newest generation of its GAEMI indoor autonomous robot platform.
Nancy Silverton is an internationally acclaimed American chef, baker, restaurateur, and author who also serves as one of Hilton’s most notable global chef partners. In 2022, she opened a branch of her famed Osteria Mozza inside Hilton Singapore Orchard, and it stands today as the only Asian outpost of Chef Silverton’s one-Michelin-starred Osteria Mozza in Los Angeles.
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.
The United States has Cape Canaveral, Canada has Montreal, and France has the Occitanie region. It’s in this French region that one finds Aerospace Valley, a business cluster of hundreds of aviation research and engineering companies and the center of Europe’s aerospace industry. So it makes sense that it’s here that Vincent Farret d’Astiès would choose to found Zephalto, a luxury space travel company. “My initial dream was to offer serenity and a very personal relationship between space and the passengers on board,” Farret d’Astiès tells AD. He hoped to bring space travel to the public—infused with a flare of French art de vivre—in a way that worked in harmony with nature, not against it. Less than a decade later, that fantasy will soon be a reality: Zephalto plans to embark on its first passengered, low-carbon voyage by the end of 2024.
IRIS, the global provider of digital F&B and guest experience platforms, will be demonstrating their newly released online ordering features during HITEC to showcase how hoteliers can boost F&B revenue by up to 40%.
SevenRooms, a guest experience and retention platform for the hospitality industry, released its latest consumer report, “2023 Dining Discovery & Booking Report,” highlighting how guests discover new restaurants and book reservations. One thing is clear – diners are utilizing many channels for discovery - from word of mouth to a variety of online chan nels. Nearly two-thirds (61%) of diners hear about or discover new restaurants from friends, family and co-workers, followed by 33% using Google, 29% searching social media for restaurant profiles and 22% discovering through social media influencers or trusted sources. Only a small percentage use third-party platforms such as OpenTable (9%) and Resy (3%) to discover new restaurants.
Order’s up! Netflix is cooking up something special for fans of our favorite food shows with the opening of our first culinary space, NETFLIX BITES, an elevated dining experience from several of our most well-known chefs. Have you ever watched Chef’s Table (the longest-running nonfiction series on Netflix), Is It Cake? or Iron Chef: Quest for an Iron Legend and wished you could dive into your TV to sample the delectable dishes on screen? Now, for the first time, you can get a taste of the shows you know and love through this limited-time pop-up restaurant.
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.
Cocktails are a great marker of the times we live in and fascinating trends to follow for those mixologists serving on the front-line as well as those at the front of the line at the bar! This year our cocktail shakers are going to be filled with blasts from the past (the 90s to be precise), new takes on the classic Negroni, and a certain je ne sais quoi from the cocktail-drinking experience. We’ve spoken to the EHL mixologists to gather the cocktail trends filling our cups in 2023. These are the drinks you’ll be cheersing this year!
One Hundred Shoreditch, part of the international hotel group The Lore Group, has reported significant growth in F&B revenue and operational efficiencies since introducing IRIS’s F&B ordering platform to manage online orders and payments.
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.