Waldorf Astoria Edinburgh – The Caledonian is located in the heart of Edinburgh, Scotland, and is steeped in hundreds of years of royal history. Housed inside a former Victorian-era railroad station, the hotel offers views of Edinburgh Castle, and is within walking distance to The Royal Mile (that leads to Holyrood Palace) and Princes Street Gardens.
After years marred by a global health crisis, 2022 was the year we reconnected. With in-person social gatherings involving friends, family and colleagues galore, the drinks were certainly flowing. Morning catch-ups over coffee, afterwork happy hour at the favorite waterhole or weekend drinks in town, whilst alcohol consumption appears to be trending downward, staying hydrated, in all its forms, is most definitely on the up. So fill up your cup, let's take a look at what we'll be sipping on in 2023.
Valentine’s Day is a day to remind our loved ones just how loved they are: husbands, wives, partners, girlfriends, boyfriends, gal-pals, children, pets and more.
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.
Those are just a few of the words that Hilton property chefs use to describe their favorite winter comfort foods. When Stories From Hilton put a call out to Hilton property chefs to submit their favorite dishes to warm up to this winter, we were overwhelmed with a range of delectable recipes—from soups, stews and chowders, to short ribs, dressings and even desserts.
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.
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).
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.
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.
Peckwater Brands, Europe’s largest operator of virtual food brands, has acquired eatclever, the virtual delivery brand market leader in the DACH region (Germany, Austria and Switzerland).
École Ducasse, the undisputed reference in the teaching of culinary arts and pastry, offers quality training courses given by renowned professionals: Meilleurs Ouvriers de France (MOF), World Champions, Artisans... Today, École Ducasse consists of three schools in France: Paris Studio in the heart of the 16th arrondissement of Paris, Paris Campus at the gates of the capital in Meudon and the École Nationale Supérieure de Pâtisserie (ENSP) in Yssingeaux in the Haute-Loire. Each year, the schools in the network welcome a wide range of profiles, from young students to seasoned professionals, including those undertaking retraining or simply fans of gastronomy, all united around a single passion: taste.
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.
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.
The Copenhagen chef René Redzepi says fine dining at the highest level, with its grueling hours and intense workplace culture, has hit a breaking point: “It’s unsustainable.”
In case you missed, Larry and Adam appeared on the Eating at a Meeting podcast earlier last year to discuss the future of food at hotels and events. On this page is a Top 10 list of podcasts from this past year with our included. If you’re interested in listening to some new insights on F&B, click here.
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.
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.
With this versatile sugar cookie recipe, executive chef Laurent Hollaender explains how butter (and sugar) makes the world a better place.
For the first time ever, DoubleTree by Hilton is sharing the official bake-at-home recipe for the beloved and delicious DoubleTree Chocolate Chip Cookie, so at-home bakers can create the warm and comforting treat in their own kitchens.
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.
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