Designing Attractive Food Tourism Experiences
Designing Attractive Food Tourism Experiences

Ecole hôtelière de Lausanne (EHL) · 9 Jul

As it's not dependent on the natural attributes of a destination such as sun, sea and sand, food tourism can be an important tool for hospitality and

Wine Flavors and Aromas: What Influences our Perceptions
Wine Flavors and Aromas: What Influences our Perceptions

Ecole hôtelière de Lausanne (EHL) · 25 Jun

Winemakers seek to create ‘balanced’ and ‘harmonious’ wines, defined mainly by flavors which, when combined, produce the wine’s complexity or ‘struct

Restaurant Customers Expectations: Should Restaurateurs Change Their Offerings?

Ecole hôtelière de Lausanne (EHL) · 16 May

Despite a mostly conservative vision concerning their experience at a restaurant for 2030, Swiss consumers do want to see drastic changes in some are

Wine Ratings: When a Gold Medal Isn't so Golden

Ecole hôtelière de Lausanne (EHL) · 4 Apr

In wine ratings, everyone’s a winner (well, almost). If you have ever wheeled your shopping cart down the wine aisle of a supermarket or grocery stor

Four F&B and Hospitality Start-Ups Jeff Bezos and Bill Gates are Betting Their Money On
Four F&B and Hospitality Start-Ups Jeff Bezos and Bill Gates are Betting Their Money On

Ecole hôtelière de Lausanne (EHL) · 7 Jan

The world’s wealthiest investors have long realized the growth potential that hospitality & food companies offer. We rounded up some of the top start

Climate Change, Wine Production and Grapes Diversification

Ecole hôtelière de Lausanne (EHL) · 3 Dec

Scientists have been warning for decades about climate change and its potential damaging impact on agricultural production.

Restaurant Staff: To tip or not to tip?

Ecole hôtelière de Lausanne (EHL) · 3 Dec

Tips are crucial for restaurant staff in the US where salaries are generally low, but in Switzerland tips are a form of bonus based on customer satis

Gastronomy Tourism: Putting Cambodian Cuisine on the Map

Ecole hôtelière de Lausanne (EHL) · 31 Oct

Two Cambodian chefs known as the ‘Kimsan twins’ because of their shared family names – Kimsan Sok and Kimsan Pol – grew up in a country which had bee

The Value of Teamwork in Service

Ecole hôtelière de Lausanne (EHL) · 31 Oct

How does one of the top restaurants in the world approach teamwork in service? Two EHL lecturers have just spent several days at Alain Ducasse’s rest

Why all the Appellations, Bordeaux?

Ecole hôtelière de Lausanne (EHL) · 1 Oct

Jean-Marie Cardebat, wine economics professor at the Universite de Bordeaux, director of its finance and economics research center (Larefi), and affi

Online Customer Reviews: Their Impact on Restaurants

Ecole hôtelière de Lausanne (EHL) · 1 Oct

Dining out, going for a movie, or enjoying a bottle of fine wine are all 'experience goods', that is, they have to be consumed or experienced in orde

Celebrity Chefs: Are They Worth It?
Celebrity Chefs: Are They Worth It?

Ecole hôtelière de Lausanne (EHL) · 3 Sep

Celebrity chefs are 'very expensive' but they can bring instant brand recognition to your hotel restaurant. That was the general consensus among pane

Do Fine Wines Still Have Their Place in Restaurant Wine Lists?
Do Fine Wines Still Have Their Place in Restaurant Wine Lists?

Ecole hôtelière de Lausanne (EHL) · 3 Sep

Upscale' or gastronomic restaurants have seen many changes over the past 20 years as we have experienced the influence of social media, the globaliza

REPORT: Independent Restaurateurs and Training, What is The Solution

Ecole hôtelière de Lausanne (EHL) · 17 Aug

Independent restaurateurs are driven by passion, an honorable motivator, but not the best when it comes to managing their assets and adapting their b

Wine, a Hedonic Investment Par Excellence

Ecole hôtelière de Lausanne (EHL) · 2 Jul

In recent years, wine has made a remarkable entry into the world of alternative investments. This emotionally charged asset has all the necessary cha

What is needed to open a successful restaurant?

Ecole hôtelière de Lausanne (EHL) · 12 Feb

In fact, being a Food Entrepreneur is neither all about the food nor all about the entrepreneur. Rather, it is a perfect equilibrium that requires in

10 F&B Trends and the next Big Bang for the Buck
10 F&B Trends and the next Big Bang for the Buck

Ecole hôtelière de Lausanne (EHL) · 6 Feb

Food and beverage has witnessed healthy growth over the past couple of years and with this trend there have been some significant shake-ups. The sect

Eat at these 5 Michelin-Starred restaurants for less than $100 usd
Eat at these 5 Michelin-Starred restaurants for less than $100 usd

Ecole hôtelière de Lausanne (EHL) · 23 Jan

In 1900, the first Michelin Red Guide was published as an attempt to increase the desire to travel, and consequently the demand for cars and tires. T

Michelin stars or how to make a chef's career?
Michelin stars or how to make a chef's career?

Ecole hôtelière de Lausanne (EHL) · 12 Jan

For a chef, gaining a Michelin star can make a career, paving the way for further investment in their restaurant and brand. Conversely, losing a star

Does the experience of eating at a 3-star Michelin Restaurant live up to the hype?
Does the experience of eating at a 3-star Michelin Restaurant live up to the hype?

Ecole hôtelière de Lausanne (EHL) · 27 Dec

During the Bachelor Program, EHL Students have the privilege to spend a day in the 3-star Michelin restaurant: L’Hôtel de Ville, in Crissier, Switzer

Everything you need to know about caviar
Everything you need to know about caviar

Ecole hôtelière de Lausanne (EHL) · 18 Dec

Few dishes are as immediately associated with luxury and indulgence as caviar. The reputation of caviar alone can make these delicious and delicate o