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In-Room Herbal Tea Is the Most Effective Cost-Per-Unit Wellness Amenity
Opinion

In-Room Herbal Tea Is the Most Effective Cost-Per-Unit Wellness Amenity

Executive summary: Coffee and tea service, specifically herbal tea, as an in-room wellness amenity represents an area where there’s a strong opportunity for hotels to improve their presentation. This guestroom feature is easily accessible for all ho...

Adam Mogelonsky
Adam Mogelonsky
Partner at Hotel Mogel Consulting Ltd.
Hotel Mogel Consulting Limited
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Wellness and well-being
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Food and beverage
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Adam Mogelonsky
by Adam Mogelonsky and Larry Mogelonsky
16 June 2025Hotel Mogel Consulting LimitedFood and beverage
In-Room Herbal Tea Is the Most Effective Cost-Per-Unit Wellness Amenity
The Debut of Appellation as an Immersive Culinary Hotel Brand
Opinion

The Debut of Appellation as an Immersive Culinary Hotel Brand

For hotel brands near the top of the chain-scale, the requirement for creating meaningful experiences that embrace ‘sense of place’ becomes essential. In the constant pursuit of business growth, offering incredible and ‘peak’ experiences becomes ess...

Adam Mogelonsky
Adam Mogelonsky
Partner at Hotel Mogel Consulting Ltd.
Hotel Mogel Consulting Limited
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Brand Marketing
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Food and beverage
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Adam Mogelonsky
by Adam Mogelonsky and Larry Mogelonsky
9 June 2025Hotel Mogel Consulting LimitedFood and beverage
The Debut of Appellation as an Immersive Culinary Hotel Brand
Food & Beverage Innovation: Trending Creativity and Sustainability
Opinion

Food & Beverage Innovation: Trending Creativity and Sustainability

F&B is an ever-evolving sector and, in recent years, has been both proactive and reactive to changes in the social and business landscape of the nation. F&B industry operators are steadily evolving, driven by changing consumer preferences and global...

Robert O’Halloran
Robert O’Halloran
Professor Director, School of Hospitality Leadership at East Carolina University.
East Carolina University
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Innovation
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Food and beverage
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Robert O’Halloran
by Robert O’Halloran
9 May 2025East Carolina UniversityFood and beverage
Food & Beverage Innovation: Trending Creativity and Sustainability
The Future of Hospitality: Food, Wellbeing, and the Power of Innovation
Opinion

The Future of Hospitality: Food, Wellbeing, and the Power of Innovation

I’m writing this from a quiet table at Fowlscombe Farm in the English countryside - a place where hospitality is grounded in land and place. The historical buildings are restored with care. The food is grown on-site. Nothing is rushed or wasted. Eve...

Christine R. Gould
Christine R. Gould
Founder & CEO of GIGA
EHL
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Wellness and well-being
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Innovation
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Food and beverage
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Christine R. Gould
by Christine R. Gould
5 May 2025EHLFood and beverage
The Future of Hospitality: Food, Wellbeing, and the Power of Innovation
Running a Great Hotel Event with the Hotel Villa Pamphili Roma
Opinion

Running a Great Hotel Event with the Hotel Villa Pamphili Roma

Truly, there’s no place like Rome. The Eternal City is forever a delight to visit for work or for pleasure. Over the past five years, the Italian capital has gone through a hospitality renaissance, with incredible hotels opening (or reopening) throu...

Adam Mogelonsky
Adam Mogelonsky
Partner at Hotel Mogel Consulting Ltd.
Hotel Mogel Consulting Limited
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Food and beverage
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Adam Mogelonsky
by Adam Mogelonsky and Larry Mogelonsky
5 May 2025Hotel Mogel Consulting LimitedFood and beverage
Running a Great Hotel Event with the Hotel Villa Pamphili Roma
Feedback Loops, Happiness, and Hospitality
Opinion

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
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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Martin Soler
by Martin Soler
24 April 2025Soler & AssociatesFood and beverage
Feedback Loops, Happiness, and Hospitality
How open innovation is shaping the future of food
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
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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Christina Senn-Jakobsen
by Christina Senn-Jakobsen
16 April 2025EHLFood and beverage
How open innovation is shaping the future of food
How to Reduce Food Waste in Restaurants
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
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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Veronika Mercier
by Veronika Mercier
15 April 2025EHLFood and beverage
How to Reduce Food Waste in Restaurants
Six Trends Redefining Food and Wellbeing in Hospitality
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
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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Nicola Gryczka Kirsch
by Nicola Gryczka Kirsch
15 April 2025EHLFood and beverage
Six Trends Redefining Food and Wellbeing in Hospitality
The Case for Adding More Mushrooms to Hotels and Human Diets
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
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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Adam Mogelonsky
by Adam Mogelonsky and Larry Mogelonsky
14 April 2025Hotel Mogel Consulting LimitedFood and beverage
The Case for Adding More Mushrooms to Hotels and Human Diets