Feedback Loops, Happiness, and Hospitality

One of the most incredible things about working in hospitality is the instant feedback loop. I’ve worked across e-commerce, tech, consumer goods, and B2B services, and in every one of those sectors, there was always a goal to make customers happier....

Martin Soler

Partner at Soler & Associates

Soler & Associates

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Public Relations

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Reputation Management

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Lodging Industry

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Food and beverage

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Opinion

How open innovation is shaping the future of food

In a world shaped by unprecedented technological advancement, the hospitality sector finds itself at a fascinating intersection of tradition and transformation. At this crossroads, the food system – a sector shaped by human connection and culture – ...

Christina Senn-Jakobsen

CEO, Swiss Food & Nutrition Valley

EHL

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Innovation

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Food and beverage

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Opinion

How to Reduce Food Waste in Restaurants

Half-finished plates of food, vegetables that spoiled in the walk-in, and a few stale pieces of toast from the breakfast buffet don’t sound all that shocking. After each service, restaurant and hotel food waste isn’t very dramatic, but over time all...

Veronika Mercier

Marketing Content & Communications Manager at EHL Hospitality Business School

EHL

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Environment & Sustainability

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Food and beverage

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Opinion

Six Trends Redefining Food and Wellbeing in Hospitality

Food has always played a central role in hospitality—but its meaning and impact are rapidly expanding. As outlined in our newly released Food & Wellbeing Trend Report 2025, developed at EHL with a diverse group of global experts, food is no longer j...

Nicola Gryczka Kirsch

Social Entrepreneur and EHL Entrepreneur in Residence (EI)

EHL

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Environment & Sustainability

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Innovation

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Food and beverage

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Opinion

The Case for Adding More Mushrooms to Hotels and Human Diets

There are two problems I have with the term ‘plant-based’. For one, the evidence I read from longevity research, biohacking resources and centenarian studies continues to reaffirm the anthropological and evolutionary evidence that humans are ‘opport...

Adam Mogelonsky

Partner at Hotel Mogel Consulting Ltd.

Hotel Mogel Consulting Limited

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Environment & Sustainability

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Food and beverage

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Health

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Opinion

Top 10 ways to transform your hotel Guest Directory into Guest Revenue

In the same vein as your website and social media platforms, the Guest Directory can be just as valuable in terms of functioning as your ‘shop window’ – demonstrating the breadth of your services and offer, boosting guest engagement, enhancing the g...

Graham Rushin

VP Sales & Marketing

IRIS Software Systems

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Guestroom Technology

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Lodging Industry

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Food and beverage

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Guest Experience

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Opinion

How food entrepreneurs use networks to create innovative business models

When it comes to building impactful yet innovative businesses in the gastronomic industry, partnerships are essential. For food related ventures such as Thought For Food, Gustu, and Comida para Todos collaboration with diverse stakeholders—whether l...

Margarita Cruz

Associate Professor of Corporate Strategy and Entrepreneurship EHL Hospitality Business

EHL

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Partnerships, Mergers & Acquisitions

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Food and beverage

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Opinion

Squeezing revenue beyond hotel rooms - Hoteliers’ Discussion

Hoteliers are starting to realise that room rates alone can’t drive the profits they need. As many reach a ceiling when it comes to average daily rates (ADR), there’s a question mark hanging over how to boost the bottom line. It has to come from oth...

Ryan Haynes

Director/Lead Consultant at Haynes MarComs Ltd

Haynes MarComs Ltd

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Finance

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Revenue Management

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Lodging Industry

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Food and beverage

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Opinion

8 Smart Cost Containment Strategies for Hospitality in Uncertain Times: The Role of Digital Procurement

Cost containment within the hospitality industry serves as a cornerstone for sustaining profitability and ensuring smooth operations, particularly when faced with volatile and uncertain market climates. Traditional approaches to cost reduction might...

Johannes Vocke

Chief Financial Officer at FutureLog

FutureLog AG

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Property Technology

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Lodging Industry

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Food and beverage

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Procurement

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Opinion

Top 10 ways to increase F&B guest spend and profitability with mobile ordering

As many guests and operators prepare for the upcoming season, have you been tracking the latest trends relating to mobile ordering to ensure you are maximising each and every sales opportunity?

Kate Fuller

Senior Marketing Manager

IRIS Software Systems

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Guestroom Technology

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Lodging Industry

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Food and beverage

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Guest Experience

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