A Beginner’s Guide To Taking Wine Tasting Notes
A Beginner’s Guide To Taking Wine Tasting Notes — By Lukasz Kolodziejczyk

Cult Wines · 18 Sep

For both casual and avid wine drinkers alike, tasting notes are an important barometer in gauging how likely one is to enjoy that particular wine. While the memory of tasting wines may last for several days, when you frequently taste many wines in a short period of time, they can be hard to accurately remember down to the last detail. Of course, the best and worst wines almost always stick out, but the vast majority of wines fall somewhere in between. This is why it's important to take useful tasting notes.

5 Tips for Cutting Down Food Costs
5 Tips for Cutting Down Food Costs — By David Eisen

HotStats Limited · 17 Sep

With COVID-19 slicing into hotel profit, cutting food costs is more important than ever—especially with so many hotels now relying on food and beverage (F&B) services to meet guest expectations.

Teardrop Tap Bartending Service Described as “An Ice Cream Truck for Adults” Goes Viral
Teardrop Tap Bartending Service Described as “An Ice Cream Truck for Adults” Goes Viral — By Alan Young

Knowingli · 10 Sep

We now find ourselves passing the half-way mark of 2020, and it's been a wild ride. Surely, an unexpected one, but nonetheless, the 'unprecedented times' ushered in by the COVID-19 pandemic have become our certain reality (at least, for now). And although global circumstances have presented no shortage of challenges of both the economic and personal variety, they have also provided us with an inspiring takeaway: pressure makes diamonds. Or, in this case, a pandemic breeds innovation.Despite the strain felt by countless industries and brands over the last five months, the COVID-19 era has acted as a catalyst to the creation of some incredible, imaginative business concepts. The latest to capture our attention?

Can RoomOrders kill COVID-19?
Can RoomOrders kill COVID-19? — By Eugene B. Jones

RoomOrders, Inc. · 10 Sep

A friend of mine who is high up in the finance world said congratulations to me the other day. He said he noticed in the media that RoomOrders appeared to be doing well in these dire circumstances and that he takes his hat off to me.

Guest Software Essential for a Reservations-Only Restaurant Culture
Guest Software Essential for a Reservations-Only Restaurant Culture — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 10 Sep

In the midst of the summer of COVID, most patrons relish the chance to comfortably eat outside on a restaurant patio, all adequately physically distanced from other customers. Barring a few staunch objectors, others who would prefer to be seated indoors can empathize with the present state of affairs and bite the bullet.

Beer Tourism: Tasting The Beer Boom In Switzerland
Beer Tourism: Tasting The Beer Boom In Switzerland — By Margarita Cruz

EHL · 9 Sep

With the exponential growth of the beer industry in Switzerland over the past decade, beer tourism has emerged as a tourist activity in its own right across many cantons. Craft breweries showcasing their beer together with local members of the community have set up beer hiking tours where tourists walk around stunning Swiss landscapes, tasting local beers, meeting local brewers and enjoying the local food. Highly attractive to beer aficionados, beer tourism is becoming an interesting experiential activity in Switzerland where tourists combine leisure and discovery.

In Vino Veritas LXXIX: Off-Color Wines Sell Big
In Vino Veritas LXXIX: Off-Color Wines Sell Big — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 7 Sep

An age-old expression that any good chef knows is that people also eat with their eyes. As any manager who runs a successful cocktail bar can also attest, the same is true for beverages, and we can apply this principle to enhance wine sales.

3 Ways to Maximize Hotel F&B Revenue Over Labor Day Weekend
3 Ways to Maximize Hotel F&B Revenue Over Labor Day Weekend

SevenRooms F&B Blog · 5 Sep

Believe it or not, Labor Day Weekend 2020 is here, closing out one of the most unusual summers in recent history. After several months of stay-at-hom

5 benefits of using guest data to create hyper-personalized dining experiences during COVID-19
5 benefits of using guest data to create hyper-personalized dining experiences during COVID-19

SevenRooms F&B Blog · 4 Sep

At the start of 2020, many restaurants had to temporarily stop on-premise dining to slow the spread of COVID-19. Now, as they reopen with capacity li

Contactless Self-Services Are Here to Stay After COVID-19
Contactless Self-Services Are Here to Stay After COVID-19 — By Linchi Kwok

CAL Poly Pomona · 27 Aug

The new COVID-19 cases finally showed signs of declines across the U.S., but definitely, we should still take cautionary measures to avoid another wave of infections. Now, some people have already claimed that this pandemic would forever change the travel industry.

Health & Wellness Take Center Stage in Post-Pandemic Travel
Health & Wellness Take Center Stage in Post-Pandemic Travel — By Kristen Sullivan

Vizergy · 24 Aug

Given the current state of the world, travelers are seeking out hotels offering wellness-based amenities and a focus on fitness, nutrition, and holistic experiences. What type of amenities and property features should you highlight to entice travelers to book a stay?

5 perfect picnic wines, according to a wine expert
5 perfect picnic wines, according to a wine expert — By Lukasz Kolodziejczyk

Cult Wines · 21 Aug

Heatwave conditions, where temperatures have exceeded 30 degrees, are set to continue in parts of southern and central England. The picnic is a great British institution, and it's likely to be more popular than ever as people turn their attention to safer socialising outdoors. And what picnic would be complete without a bottle of wine to complete British summertime drinking? We spoke to Head of Fine Wine at Cult Wines, Lukas Kolodziejczyk, who outlines what styles of wine are among the most picnic-friendly.

Adapting EHL’s Practical Arts Pedagogy To New COVID-Secure Measures
Adapting EHL’s Practical Arts Pedagogy To New COVID-Secure Measures — By Beatrice Venturini

EHL · 20 Aug

An interview with senior lecturer, Cyrille Lecossois, who teaches culinary arts and the Research & Development programs at EHL. He explains the significant and successful changes that have been implemented post-COVID-19 in order to guarantee safety at the school in all areas relating to his teaching practice.

Las Vegas Casinos Go All-In on Tech and Safety Measures to Jumpstart the Recovery
Las Vegas Casinos Go All-In on Tech and Safety Measures to Jumpstart the Recovery — By Scott Lampman

Oracle Hospitality · 18 Aug

As a standard-bearer for hospitality, Las Vegas is drawing the industry's attention as it establishes protocols to resume business in an altered marketplace.

How Hotel F&B Pivoted in Response to COVID-19, and What the Future Holds
How Hotel F&B Pivoted in Response to COVID-19, and What the Future Holds — By Court Williams

HVS · 13 Aug

Global tourism has been expanding rapidly over the past few decades, and this was a primary factor driving the hospitality industry before the coronavirus outbreak. Growth projected by the World Tourism Organization (UNWTO), set the expected number of tourist arrivals across the globe at more than 1.5 billion by 2020.COVID-19 had other ideas, however, and 2020 has turned out to be the year everything changed. Hotel food and beverage (F&B) operations are among some of the most-affected industries.

Dining’s Digital Moment
Dining’s Digital Moment — By Nick Shay

Publicis Sapient · 12 Aug

According to The Treasury, UK diners used the government's "eat out to help out" scheme more than 10.5 million times in its first week. And early indications are that this scheme, combined with the recent warm weather, has had an immediate effect in driving an increase in footfall to restaurants, cafes, and pubs during the early to mid-week period- typically the quietest days.

Can Your Hotel Stand Out in a Sea of Ghost Kitchens?
Can Your Hotel Stand Out in a Sea of Ghost Kitchens? — By Larry Mogelonsky

Hotel Mogel Consulting Limited · 10 Aug

Pre-pandemic, the operative model for many hotels was to generate core earnings through the rooms division with more-or-less break even or slightly positive support from one's F&B offerings.

How F&B Service Will Change Post-COVID
How F&B Service Will Change Post-COVID — By David Eisen

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.

Become A Pro: Data Analysis For Small F&B Businesses, Part 2
Become A Pro: Data Analysis For Small F&B Businesses, Part 2 — By Tiziano Nessi

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.

Brush Up On Finance & Wine Economics This Summer, Selected By EHL Experts
Brush Up On Finance & Wine Economics This Summer, Selected By EHL Experts — By Beatrice Venturini

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.

Bread Insights According To Thomas Marie
Bread Insights According To Thomas Marie — By Beatrice Venturini

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”.

The Future of Hotel F&B - Post COVID-19
The Future of Hotel F&B - Post COVID-19 — By Jean-Michel Dixte

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.

Turn Data Into Success: Data Analysis For Small F&B Businesses, Part 1
Turn Data Into Success: Data Analysis For Small F&B Businesses, Part 1 — By Tiziano Nessi

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.

The Impact of Social Distancing on Hotel F&B Operations
The Impact of Social Distancing on Hotel F&B Operations — By David Eisen

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."

Gastronomic 'Must Reads' selected by EHL’s Culinary Arts team
Gastronomic 'Must Reads' selected by EHL’s Culinary Arts team — By Beatrice Venturini

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 Research Recap: Flexibility in reservation times can increase restaurant revenue
Cornell Research Recap: Flexibility in reservation times can increase restaurant revenue — By Gary Thompson

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.