HotStats Limited · 4 Aug
As COVID-19 plows through the hospitality industry, it's carving new paths to profit along the way. Moving forward, hotel food and beverage (F&B) services will be among the most transformed departments in the post-COVID-19 world.
Hospitality Digital GmbH · 3 Aug
This is the continuation of the article 'Data analysis, learn the basics'. The rules of the game are still the same. The next three data-driven tactics have a higher degree of complexity to be applied. Ming-Tai Huh, a famous restaurant owner said, "It is easy to open a restaurant, the hard part is to run it and make money over a long period of time". Technology is the enabler of long-term success. Now that the cost of mobile app and cloud data dashboards are drastically decreasing, small restaurants can take the guesswork out of their daily routine and base their decisions on data.
EHL · 3 Aug
Dr. Philippe Masset and Dr. Jean Philippe Weisskopf are both associate professors at EHL specializing in Empirical Finance and Wine Economics. They are founding members of the Alliance for Research on Wine & Hospitality Management and have written extensively on the subject. Here they share with us some useful tips on vital pre-learning material for any potential student of economics, equity, finance and management.
EHL · 28 Jul
"All sorrows are less with bread", 16th century Spanish novelist and poet, Miguel De Cervantes. Few can argue the importance of this 30,000 year old foodstuff that is the most widely-consumed comestible product in the world. Despite the increase in gluten-intolerance and low-carb diets, bread - in all its varied guises - is still top of the shopping list and continues to be considered “the staff of life”.
Dusit · 21 Jul
The winds of change have never blown so fiercely - ripping and tearing through our communities, our businesses, and our lives - feeding on disruption in the midst of chaos and leaving millions of people reeling in shock.
Hospitality Digital GmbH · 20 Jul
Big data helps companies identify new opportunities in the realms of cost reduction, faster and better decision making, as well as in creating new products and services. In highly competitive industries where there is the need for quick decisions in order to stay competitive, the right set of technologies to analyze trends and business performance is crucial to staying ahead of the curve.
HotStats Limited · 17 Jul
When 2020 is over and done with (could not come sooner, right?), "social distancing" will be the frontrunner for buzz term of the year. It doesn't even matter that the World Health Organization has lobbied vigorously for the phrase to be dropped in favor of "physical distancing."
EHL · 15 Jul
Calling foodie fans and would-be students of all things F&B. Members of the EHL award-winning Culinary Arts department have given us a peek at their favorite books on the theme of gastronomy. Their titles range from traditional subjects like recipes and cuisine theory to the etymology of gastro vocabulary and the science of pots and pans. Truly fascinating insights into the literature that got them excited about entering into and mastering their culinary profession. So why not put Harry Potter and the Dark Arts aside and dedicate your summer reading to the magically infinite world of the Culinary Arts instead?
Cornell · 10 Jul
Restaurants that allow diners to book reservations on a flexible schedule can increase revenues by up to 21 percent over those that use rigid reservation timing for patrons, according to a new study by Gary Thompson, professor of service operations research at the School of Hotel Administration. What's more, the flexible scheduling has little effect on customer service.
Hospitality Digital GmbH · 10 Jul
Technology is not a consequence businesses need to adapt to, but rather an opportunity that businesses can take advantage of. Having worked in the digital world of hospitality for four years, I have a long list of success stories thanks to basic technology adaption of restaurants in the industry. Last year, a customer increased their profit by +50.000€ (6% of their total revenue) thanks to a digital F&B cost control tool. More examples follow in this article.
green lodging news · 7 Jul
Ripclear, makers of the most advanced protective film for outdoor sports eyewear, announced the launch of its V2 Shield, designed to protect personne
EHL · 7 Jul
The crisis induced by the COVID-19 pandemic has had dramatic effects on many sectors, including the wine industry. The OIV (International Wine Organization) anticipates a 35% drop in sales volume and a 50% drop in value in 2020 in Europe. In Switzerland, the figures are not much better. According to the ASCV (Swiss Wine Trade Association), the industry's turnover has already fallen by 35% during the "semi-lockdown" period. Economic activity has now picked up again, but the outlook remains bleak. The pandemic has wiped out many of the summer events that usually generate high sales. As for restaurateurs, they have not sold any wine during the last few months and therefore have neither the need nor the financial means to build up stocks at the moment.
92% of diners read restaurant reviews.
SuitePad GmbH · 6 Jul
Room service is the epitome of hotel luxury. The novelty of being able to dine in your own room, lounging around to your heart's content while being waited upon by hotel staff appeals to many people, and they're willing to pay for it! Hotel room service has never been known for high-quality food—hotels have restaurants for that. But, it's the opportunity to live like a movie star for the day that really appeals to people, and if the food is also great, then even better.
green lodging news · 6 Jul
On average, nearly 70 million tons of food is wasted each year in the United States. With the novel coronavirus COVID-19 effectively turning the worl
EHL · 2 Jul
Even as the adoption of high-end technology became increasingly prevalent across industries around the world, the hospitality industry had long resisted indulging in automation, insisting on the value of the 'human touch'. But with COVID-19 concerns still rife, many hotels and restaurants have had to turn to technology, ironically, to keep the physical, human touchpoints to a minimum.
green lodging news · 30 Jun
Stay-at-home restrictions are being lifted across the country and more people will resume their routines of shopping at retail stores, traveling for
green lodging news · 30 Jun
Nuvola, developers of hotel optimization and guest engagement software, announced a new StayClean initiative to provide hoteliers with tools designed
As the exponential growth of the Covid-19 pandemic has wreaked worldwide havoc and forever altered life as we know it, the food and beverage industry
Cult Wines · 23 Jun
Like so many elements in the fascinating world of wine, the concept of sweetness is often open to debate. For some connoisseurs, a wine may only be considered sweet if it falls among those categories boasting the highest levels of residual sugar, such as Tokaji and Passito wines. For others, wine is a decidedly 'dry' invention and talk of sweetness has no business here at all. As always, personal taste reigns supreme, so let's stick to the facts. We spoke to the Lukasz Kolodziejczyk, Head of Fine Wine at Cult Wines, to find out how the sweetness of wine is measured.
HVS · 19 Jun
Could coronavirus close the hotel buffet breakfast for good? International hotel adviser Russell Kett says "the breakfast buffet is likely to become a thing of the past."
green lodging news · 19 Jun
The Clean Point freestanding “no touch” dispensers and stands will keep your guests and employees hygienically safe. This series is available with op
EHL · 18 Jun
In celebration of the UN Sustainable Gastronomy Day on June 18th, EHL's Carlos-Martin Rios (Professor of Management & Sustainability) shares some practical guidelines on the meaning and implementation of recent initiatives in our food chain. Not only can our future be greener, but also optimistic, workable, collective and rewarding. What's not to like?
green lodging news · 18 Jun
Amidst the COVID-19 pandemic, consumers are looking for additional ways to protect themselves from getting sick.
green lodging news · 16 Jun
Alabama Food Bank Association announced it received critical support from Wind Creek Hospitality to help provide 250,000 meals to Alabama families du