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.

The Digital Recipe For Guaranteed Success In 2020
The Digital Recipe For Guaranteed Success In 2020 — By Tiziano Nessi

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.

Ripclear Releases New Face Shields to Safeguard Hotel Personnel
Ripclear Releases New Face Shields to Safeguard Hotel Personnel

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

The Impact Of COVID-19 On Swiss Wine Consumers
The Impact Of COVID-19 On Swiss Wine Consumers — By Dr Jean-Philippe Weisskopf, Philippe Masset, Alexandre Mondoux

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.

How relevant is room service in the modern hotel? Bringing hotel room service into the 21st century
How relevant is room service in the modern hotel? Bringing hotel room service into the 21st century — By Gregor Herz

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.

Some Technological Solutions to Mounting Food Waste
Some Technological Solutions to Mounting Food Waste

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

Serving up the future: Technology in F&B
Serving up the future: Technology in F&B — By Kimberly Yoong

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.

P&G Professional Surveys Travelers, Diners Regarding Future Plans
P&G Professional Surveys Travelers, Diners Regarding Future Plans

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

Nuvola Launches Complimentary Hotel Health & Safety Tools
Nuvola Launches Complimentary Hotel Health & Safety Tools

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

The Food and Beverage Industry's Global Challenges During the COVID-19 Pandemic
The Food and Beverage Industry's Global Challenges During the COVID-19 Pandemic

Hotel Business Review by hotelexecutive.com · 29 Jun

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

How Is The Sweetness Of Wine Measured? An Expert Explains
How Is The Sweetness Of Wine Measured? An Expert Explains — By Lukasz Kolodziejczyk

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.

Social Distancing And The Hotel Breakfast Buffet: Where To From Here?
Social Distancing And The Hotel Breakfast Buffet: Where To From Here? — By Russell Kett

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."

Hand Sanitizer/Stands
Hand Sanitizer/Stands

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

Sustainable Gastronomy: An Opportunity For A Green Recovery
Sustainable Gastronomy: An Opportunity For A Green Recovery — By Carlos Martin-Rios

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?

St. Louis Company Introduces Clean Hands System
St. Louis Company Introduces Clean Hands System

green lodging news · 18 Jun

Amidst the COVID-19 pandemic, consumers are looking for additional ways to protect themselves from getting sick.

Alabama Food Bank Association Receives Support from Wind Creek Hospitality for COVID-19 Relief Efforts
Alabama Food Bank Association Receives Support from Wind Creek Hospitality for COVID-19 Relief Efforts

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

Carrier Launches Healthy Buildings Program
Carrier Launches Healthy Buildings Program

green lodging news · 16 Jun

As people around the world adjust to a new normal, the health of our buildings—and how they influence personal health—is critically important. Carrie