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After having spent over 30 years in hospitality, I learned that constant innovation is a must in the food and beverage arena. To innovate means to stay current with and initiate industry trends. It is also an opportunity for hotels to leverage the e...

How to Innovate F&B Solutions to Attract Diverse Audiences and Maximize Profit

John Young

Food and Beverage Expert at Strategic Solution Partners

Strategic Solution Partners

We eagerly await their arrival. The real strawberries from our region, those grown in local soil and so full of flavour, finally marking the beginning of the long-anticipated summer season. Every year, their arrival brings joy and pleasure to both l...

Facts about strawberries, a fruit to bite into!

Morgane Dumollard

Marketing Manager EHL School of Practical Arts

Passing on skills is the essence of why I’m at EHL’s Berceau des Sens. The desire to teach and share stems from my background, the experiences I’ve gathered along the way, and my passion for gastronomy. When I decided to join EHL, I wasn’t just look...

Lucrèce Lacchio at Berceau des Sens: A chef with a unique background

Morgane Dumollard

Marketing Manager EHL School of Practical Arts

Hotelschools | Universities

Welcome to the regular Q&A feature where we shine the spotlight on our EHL research faculty and their current work. With a view to going behind the scenes to better understand the fascinating, impactful world of research, the EHL Institutional Visib...

Q&A with Dr. Demongeot: Dive into food science and nutrition

Beatrice Venturini

Hospitality Insights content editor at EHL Hospitality Business School

Michelin, a name synonymous with culinary excellence and a beacon for food enthusiasts around the globe, has recently ventured into a new domain with the launch of its hotel rating system, the Michelin Key. This move marks a significant expansion of...

How do Michelin Keys ratings stack up against guest reviews?

Bruno Saragat

Product Specialist at Shiji ReviewPro

Shiji

Reputation Management

Guest Experience

Even though tourism and travel has nearly recovered since before the pandemic, hotels are still short on labor. The reasons for this are many, including: the aftermath of the Great Resignation and the Great Reshuffle; less budget available to increa...

Upscale Food & Beverage in Your Hotel’s Self-Serve & Vending Revenue Centers

Cynthia Mejia

Associate Professor and the Interim Chair of the Department of Foodservice & Lodging Management at the University of Central Florida Rosen College of Hospitality Management

UCF

Property Technology

Revenue Management

University of Central Florida Rosen College of Hospitality Management

Embarking on a journey to the culinary industry as a food entrepreneur requires more than just a passion for cooking; it necessitates a profound understanding of restaurant management principles and practices. Recognizing the need for a more efficie...

Best culinary schools for food entrepreneurs

Morgane Dumollard

Marketing Manager EHL School of Practical Arts

Education & Professional Development

Hotelschools | Universities

The restaurant business is a juggling act: exciting, social, you learn new things every day and you get instant gratification daily. Proper planning in the pre-opening phase can ensure long-term success.

5 Keys to a Restaurant Opening with Opening Checklist and Budget

Fred Neuville

Chef, Restaurateur, Operations

Cayuga Hospitality Consultants

Lodging Industry

Whereas fat was the scourge of dieting in decades past, today’s nutritional plans and trends like keto or paleo espouse low carb and low sugar regimens as the foremost method for weight loss and maintaining insulin sensitivity. In particular, refine...

A Hotel Restaurant Framework for Low-Sugar Healthy Indulgences

Adam Mogelonsky

Partner at Hotel Mogel Consulting Ltd.

Hotel Mogel Consulting Limited

Health