Culinary Arts: Basil-crusted cod with crushed potatoes and tomato concasse
Culinary Arts: Basil-crusted cod with crushed potatoes and tomato concasse

EHL Blog · 9 Oct

Born in French Catalonia close to Perpignan and raised by his grandparents with a grandmother who cooked a great deal, Christian Segui quite naturall

Restaurant Management: How to choose the right location?
Restaurant Management: How to choose the right location?

EHL Blog · 7 Oct

Location, location, location: It makes as much if not more of a difference in the success of a new restaurant as the menu does, yet it's difficult to

KEDGE Business School & Ecole hôtelière de Lausanne make their partnership official and launch their new program “Master of Science Wine & Hospitality Management”
KEDGE Business School & Ecole hôtelière de Lausanne make their partnership official and launch their new program “Master of Science Wine & Hospitality Management”

EHL · 4 Oct

José Milano, Director General of KEDGE Business School, and Inès Blal, Managing Director and Executive Dean of Ecole hôtelière de Lausanne, made thei

Pagoda Tartar: A recipe for Gault & Millau
Pagoda Tartar: A recipe for Gault & Millau

EHL Blog · 23 Aug

From stared restaurant tables to embassies, the new chef of the Berceau des Sens, Cedric Bourassin, has acquired a unique expertise that he shares wi

Culinary Arts: Fish Tartar recipe
Culinary Arts: Fish Tartar recipe

EHL Blog · 23 Aug

From stared restaurant tables to embassies, the new chef of the Berceau des Sens, Cedric Bourassin, has acquired a unique expertise that he shares wi

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?

Culinary Arts: Millefeuille of summer tomato recipe
Culinary Arts: Millefeuille of summer tomato recipe

EHL Blog · 5 Aug

From stared restaurant tables to embassies, the new chef of the Berceau des Sens, Cedric Bourassin, has acquired a unique expertise that he shares wi

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.

Key Trends in the Food Delivery Industry
Key Trends in the Food Delivery Industry

EHL · 17 Jul

Based on its 2018 study conducted with over a thousand Swiss residents - customers, restaurateurs and field experts - the Saviva F&B Chair investigat

Key Trends in the Food Delivery Industry
Key Trends in the Food Delivery Industry

Ecole hôtelière de Lausanne (EHL) · 17 Jul

Based on its 2018 study conducted with over a thousand Swiss residents - customers, restaurateurs and field experts - the Saviva F&B Chair investigat

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.

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

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.

New Frontiers in the Health, Wellness & Spa Industry
New Frontiers in the Health, Wellness & Spa Industry

EHL · 4 Jul

In today's economy, consumers seem to be on the lookout for comprehensive experiences with a high feel-good factor. Offering the perfect blend of tra

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.

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

Food and Beverage Industry: Four Personalization Trends to Watch
Food and Beverage Industry: Four Personalization Trends to Watch

Ecole hôtelière de Lausanne (EHL) · 19 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 se

Light cinnamon pear tarts
Light cinnamon pear tarts

EHL Blog · 14 Jun

Vegan food was the fastest growing culinary trend of 2018 as the world is embracing compassionate eating - for animals, human health, and the environ

EHL Spritz: 2019 edition
EHL Spritz: 2019 edition

EHL Blog · 31 May

EHL's F&B outlets propose signature spritzs on a weekly basis. From classics to exclusive creations, discover the selection our students made.

Cauliflower Tabouleh: A recipe from EHL's Chefs

EHL Blog · 26 May

During this year's Sirha event, our Chefs: Philippe Gober and Patrick Ogheard have given a live demonstration. They are sharing with us today this re

7 ways psychology plays a role in designing a Michelin star restaurant (wine) menu
7 ways psychology plays a role in designing a Michelin star restaurant (wine) menu

EHL Blog · 20 May

We gained insights into the EHL's Michelin-star restaurant: Le Berceau des Sens and found 7 easy ideas to impress your boss at the next meeting.

10 innovative cocktails created by EHL students and bar managers

EHL Blog · 20 May

The Swiss Spirits Award (SSA) is a professional competition dedicated to Swiss spirits. The SSA is a competition organized by VINUM, the European mag

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.

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