Food & Beverage

How Food Well-being Is Changing Hospitality: 6 Key Trends Explained

“A healthy mind in a healthy body”, “food as medicine”, “you are what you eat” – these insights into food and well-being have been around for millennia, but today they are gaining more traction as consumer trends shift towards an increased demand fo...

Valentina Clergue

Valentina Clergue

Assistant Professor at EHL Hospitality Business School

More in this category

Food & Beverage

More in this category

EHL Hospitality Business School

Bordeaux En Primeur 2024: Are Release Prices in Line with Market Value?

Bordeaux En Primeur 2024: Are Release Prices in Line with Market Value?

The aim of this article is to determine the fair release prices for Bordeaux 2024, and to compare them with the prices actually charged during the en primeur campaign, which is now ending. The aim is twofold: to assess the consistency of châteaux’ p...

Philippe Masset

Philippe Masset

Associate Professor at EHL Hospitality Business School

More in this category

Markets & Performance

More in this category

Food and beverage

Bordeaux En Primeur 2024: Are Release Prices in Line with Market Value?

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

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

More in this category

Wellness and well-being

More in this category

Food and beverage

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

EHL Innovation Rewind: Christine R. Gould on Breaking Silos, Remixing Traditions, and the Next Gen Innovation Stack

At the EHL Open Innovation Summit, we had the chance to sit down with Christine R. Gould, Founder and CEO of GIGA, for a conversation about the future of innovation in hospitality. Christine shared her perspective on why the next big shift won’t com...

Simone Puorto

Head of Emerging Trends and Strategic Innovation, Hospitality Net

Hospitality Net

More in this category

Information Technology

More in this category

Food & Beverage

More in this category

EHL Innovation Rewind: Christine R. Gould on Breaking Silos, Remixing Traditions, and the Next Gen Innovation Stack

EHL Innovation Rewind: Anderson Yang on Innovation, Heritage, and the Power of Community

At the EHL Open Innovation Summit in Lausanne, we spoke with Anderson Yang, EAM to the General Manager’s Office at Yun Ding Food & Beverage Co. Ltd, about how artificial intelligence is shaping the future of hospitality, how innovation can thrive wh...

Simone Puorto

Head of Emerging Trends and Strategic Innovation, Hospitality Net

Hospitality Net

More in this category

Food & Beverage

More in this category

EHL Innovation Rewind: Anderson Yang on Innovation, Heritage, and the Power of Community

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

More in this category

Brand Marketing

More in this category

Food and beverage

The Ultimate Guide to Sous Vide Equipment [for Professional Chefs]

The Ultimate Guide to Sous Vide Equipment [for Professional Chefs]

A high-quality sous vide machine is the foundation of precise, reliable sous-vide cooking in any professional kitchen. Whether you’re managing a high-volume restaurant or refining your approach to modern gastronomy, selecting the right sous vide equ...

Morgane Dumollard

Morgane Dumollard

Marketing Manager EHL School of Practical Arts

More in this category

Food & Beverage

The Ultimate Guide to Sous Vide Equipment [for Professional Chefs]

8 Common Sous Vide Mistakes [And How To Fix Them]

8 Common Sous Vide Mistakes [And How To Fix Them]

Sous-vide cooking has redefined precision in professional kitchens. By controlling temperature with unmatched accuracy, this technique ensures that proteins, vegetables, and even delicate ingredients reach their ideal texture without risk of overcoo...

Morgane Dumollard

Morgane Dumollard

Marketing Manager EHL School of Practical Arts

More in this category

Food & Beverage

8 Common Sous Vide Mistakes [And How To Fix Them]

Sous-Vide Chicken Cooking: Why Color Isn’t a Key Indicator

Many of us check chicken breast doneness by cutting into it to see if it’s white, assuming it’s fully cooked. But this common trick often leads to dry, overcooked meat, or worse, undercooked chicken. The truth is, color isn’t a reliable indicator of...

Morgane Dumollard

Morgane Dumollard

Marketing Manager EHL School of Practical Arts

More in this category

Food & Beverage

EHL Hospitality Business School

Food & Beverage Innovation: Trending Creativity and Sustainability

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

More in this category

More in this category

Food and beverage

Food & Beverage Innovation: Trending Creativity and Sustainability