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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Opinion

6 Technologies That Boost F&B Revenue

With hotels focused on increasing revenue per available room (RevPAR), food and beverage (F&B) revenue is often an overlooked source of financial opportunity for properties.

Rohith Kori

Senior Vice President, Product Strategy, F&B, at Agilysys

Agilysys

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Property Technology

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Boutique & Lifestyle

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Food and beverage

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Guest Experience

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Opinion

Serving Up Success: The Strategic Impact of Advanced Revenue Management Technology in Dining

Whether it’s a Friday evening flight, a hotel during the holidays, or a taxi ride in a downpour, we have all been burned by higher-than-normal prices due to excess demand. Raising costs when businesses are busiest is the norm across the travel indus...

Joe Vargas

SVP & General Manager, Infor Hospitality

Infor

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Information Technology

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Lodging Industry

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Innovation

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Food and beverage

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Opinion

Address F&B profitability before it takes you under

F&B is increasingly a cost centre for hotels, steadily losing profitability since 2018. But there’s hope! Hoteliers should look beyond just the menu and decor to create a compelling F&B offering. Profitability in food and beverage (F&B) dropped by o...

Cameron Thomas

Senior Account Executive

Guestline

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Sales & Marketing

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Information Technology

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Lodging Industry

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Food and beverage

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Opinion

In what ways will AI affect restaurant operations?

A new wave of industrial revolution is here --- AI (artificial intelligence) will change everything we do. Undoubtedly, AI can improve restaurant operations.

Linchi Kwok

Professor at The Collins College of Hospitality Management, Cal Poly Pomona

CAL Poly Pomona

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Sales & Marketing

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Information Technology

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Food and beverage

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Chatbots, Robotics & AI

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Opinion

1893: Where bistronomy meets restaurant sustainability

In the heart of EHL Lausanne Campus resides a culinary gem – the 1893, a pedagogical, retro-modern bistronomic restaurant that captures the perfect fusion of fine dining and sustainable practices. This establishment is not just a pedagogical restaur...

Morgane Dumollard

Marketing Manager EHL School of Practical Arts

EHL

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Environment & Sustainability

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Hotelschools | Universities

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Food and beverage

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Opinion

Besides helping the environment, what other benefits can restaurants see from green food packages?

Restaurant curbside pickup evolved from the old-fashioned takeout service and has gained momentum since COVID. Restaurateurs embrace the concept, and consumers want it. Curbside pickup will remain an essential restaurant distribution method even aft...

Linchi Kwok

Professor at The Collins College of Hospitality Management, Cal Poly Pomona

CAL Poly Pomona

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Environment & Sustainability

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Corporate Social Responsibility (CSR)

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Food and beverage

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Guest Experience

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