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”.

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?

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.

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.

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?

Restaurants Reopening: An Overview From Lausanne, Switzerland
Restaurants Reopening: An Overview From Lausanne, Switzerland — By Reza Etemad-Sajadi, Beatrice Venturini

EHL · 5 Jun

On Monday 11th May, restaurants and bars were among the few public establishments in Switzerland allowed to reopen. The move was preceded by lengthy Federal Counsel regulations made available to all restaurateurs setting out the now rather familiar guidelines: 2m distances between tables, maximum 4 people at a table, strict hygiene measures, service staff in masks and required contact details of each customer.

Michelin Stars Shining Brightly in Unusual Places
Michelin Stars Shining Brightly in Unusual Places — By Beatrice Venturini, Jasper McWhinney

EHL · 22 May

Who said that setting up shop in a central, fancy location with state of the art decor was the way to secure a Michelin star? These three examples showcase the fact everything is possible, award-wise, if your produce is top quality, carefully-sourced, imaginatively put together and consistently delicious.

COVID-19 and Fine Wines: The Perfect Blend for a Severe Headache?
COVID-19 and Fine Wines: The Perfect Blend for a Severe Headache? — By Dr Jean-Philippe Weisskopf, Philippe Masset

EHL · 15 May

COVID-19 has officially been a pandemic only since March 11, but its effects on the economy are already dramatic. For several industries, the current crisis is likely to become the most severe since the Great Depression. This is notably the case for the travel & leisure industry. In this article, we investigate the impact of COVID-19 on the fine wine market which represents the upper segment of the wine market and which is closely connected to the hospitality industry.

Sous Vide: Taking the Heat out of Cooking
Sous Vide: Taking the Heat out of Cooking — By Beatrice Venturini

EHL · 11 May

Sous vide, the French term for "under-vacuum," is a method of precision cooking in which food is vacuum-sealed, then submerged in a water bath at a specifically regulated temperature and gently cooked. The process, expounded by food scientist Bruno Goussault in 1971, has many positive aspects, most notably maintaining food textures and flavors without compromising its natural integrity.

Coronavirus Boosts Innovation in the Beer Industry
Coronavirus Boosts Innovation in the Beer Industry — By Margarita Cruz

EHL · 4 May

It's Friday evening and virtually everyone in the whole country is at home. On a regular Friday, people would go out, meet friends, drink beer and celebrate the weekend. Not today thanks to coronavirus.

Investing in Cannabis: Is the Grass Greener for Investors?
Investing in Cannabis: Is the Grass Greener for Investors? — By Dr Jean-Philippe Weisskopf

EHL · 17 Apr

Starting as a peculiarity in the 1970s in the Netherlands, the use of cannabis for medicinal or recreational purposes has gained immense momentum across the globe in recent times. Thus far, 4 countries and 11 U.S. states have officially legalised cannabis for recreational use and more than 40 countries and some 30 U.S. states for medical use. Furthermore, the recent legalisation of cannabis in Canada (in 2018) and in the U.S. State of Colorado (in 2014) for recreational purposes has been widely publicised and commented upon.

Food and Beverage Industry: Are You Digital Enough?
Food and Beverage Industry: Are You Digital Enough? — By William-Alexandre François

EHL · 10 Feb

Without a doubt, the food and beverage Industry is undergoing a revolution. Naturally, we could mention all the new current trends in the sector by mentioning those related to plants, sustainable development or even snack food, to name but a few. But in a rather more 21st century revolutionary approach, let's take an interest in the digital aspect of our operations.

The Future of Food: What is it Made Of?
The Future of Food: What is it Made Of? — By Samuel Wich

EHL · 3 Jan

The way food has been produced in the past has led to countless problems. At long last, traditional farming and distribution practices are about to be disrupted. The future of food is high-tech, local and taking into account the needs of our planet. What is the future of food made of, why we cannot continue the way we used to produce and what practices will be replacing current approaches of handling food?

Are Restaurateurs Ready for 2030?
Are Restaurateurs Ready for 2030? — By Stéphanie Buri, Clémence Cornuz, Morgane Voumard

EHL · 21 Aug

As young restaurateurs pave the way for the future of the restaurant sector, they are keen to adapt to their customers' and markets' needs and are ready to make F&B an innovative and experience-centered industry. How ready are they to take on tomorrow's challenges, such as adapting their business models to new delivery channels, digitalization or engaging in sustainability practices?

How Wineries Build Their Reputation
How Wineries Build Their Reputation — By Gildas L'Hostis

EHL · 24 Jul

In the world of wine, it is important to differentiate between individual reputation and collective reputation. Disassociating the two is crucial because it helps wine drinkers understand the price differences between two wineries that share the same appellation.

Organic Wine and Fine Dining – is the Trend Becoming a Reality?
Organic Wine and Fine Dining – is the Trend Becoming a Reality? — By Peter Varga, Gildas L'Hostis, Aline Terrier

EHL · 18 Jul

Ethical food consumption has been on the rise lately in most developed countries. This recent shift in postmodern consumerism may be explained from various angles such as the growing health-seeking niche market, the symbol of elevated social and economic status, and also the growing number of people who fear the wide-ranging consequences that food and beverages may have on the micro and macro environment.

Designing Attractive Food Tourism Experiences
Designing Attractive Food Tourism Experiences — By Barry O’Mahony

EHL · 10 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 tourism businesses, allowing them to attract tourists during off-peak times.

What Influences our Perception of Wine Flavors and Aromas?
What Influences our Perception of Wine Flavors and Aromas? — By Gildas L'Hostis

EHL · 5 Jul

Winemakers seek to create 'balanced' and 'harmonious' wines, defined mainly by flavors which, when combined, produce the wine's complexity or 'structure', as well as 'roundness'. When appreciating wine, those flavors interact with each other and modify the way they are perceived. This effect could have an impact on the wine's balance itself.

Voice Recognition Technology: How Can Restaurants Use It to Their Advantage?
Voice Recognition Technology: How Can Restaurants Use It to Their Advantage? — By Ian Millar

EHL · 26 Jun

The evolution of the technology used in restaurants over the last few years has been very slow. The main types of technologies used such as point of sale terminals (POS), stock control management and table reservation have been stagnant for years. However, there have been some important changes such as using customer face recognition applications and a tendency towards using mobile phones. For example, the mobile wallet will soon be used widely even though it is not universally accepted yet. Voice recognition now also accounts for another ground-breaking technology that will shake things up in the restaurant industry.

Five Food and Beverage Personalization Trends to Watch
Five Food and Beverage Personalization Trends to Watch — By William-Alexandre François

EHL · 25 Jun

There is currently a growing demand from customers for customization in various aspects of the food and beverage industry. Not only the product or service offered, but also the customer experience needs to be unique and feel personal.

Should Restaurateurs Change Their Offerings For 2030?
Should Restaurateurs Change Their Offerings For 2030? — By Stéphanie Buri, Clémence Cornuz, Morgane Voumard

EHL · 17 May

Despite a mostly conservative vision concerning their experience at a restaurant for 2030, Swiss consumers do want to see drastic changes in some areas, mainly related to customization. Are restaurateurs aware and ready to respond to their clients' expectations? A new study provides insights and recommendations for restaurateurs and F&B professionals.

Food Halls Are the New Food Courts (With an Authentic Twist)
Food Halls Are the New Food Courts (With an Authentic Twist) — By Chiara Eckenschwiller

EHL · 20 Mar

Food halls are everywhere nowadays, from Florence's Mercato Centrale to Lisbon's Time Out Mercado da Ribeira, there is a good chance you stumbled upon one of these gigantic cafeteria-style public markets, where - under the same roof - you can taste different types of foods, see different chefs at work and even buy groceries. Food halls are doing more than just serving meals to hungry locals and tourists: they are designed as a curated experience, where guests can not only enjoy top-notch street-style foods, but fully grasp an authentic flair of the city they are in.

Restaurant Staff: to Tip or not to Tip?
Restaurant Staff: to Tip or not to Tip? — By Stuart Pallister

EHL · 27 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 satisfaction and not so critical as basic salaries can be around 4,000-5,000 CHF or USD a month.

Restaurant Expansion Recipe: Creativity, Integrity and Trust | Stuart Pallister
Restaurant Expansion Recipe: Creativity, Integrity and Trust | Stuart Pallister — By Stuart Pallister

EHL · 1 Oct

Think of leading chefs like Alain Ducasse and Wolfgang Puck, and consider their restaurant businesses which have become truly global. How can they ensure that their restaurants in, say, Doha, Shanghai or Singapore are in line with, and reflect, their demanding standards and personal branding?

The Future of Food: Transparency and Traceability Are Key
The Future of Food: Transparency and Traceability Are Key — By Stuart Pallister

EHL · 14 Sep

What are the main trends facing restaurateurs and the food industry currently, and where is gastronomy heading? Those are some of the questions posed during a panel session at the recent Window 2 the Future conference staged by Lausanne Hospitality Consulting at Ecole hôteliere de Lausanne.