Starting a Food Business: Build Your Marketing Chops for Success
Starting a Food Business: Build Your Marketing Chops for Success

EHL · 18 Feb

Have you ever wondered why some restaurants with mediocre dishes are somehow all the rage, and why others fail, despite serving up their best? The tr

Culinary Arts: Candied Parsnip Soup
Culinary Arts: Candied Parsnip Soup

EHL Blog · 14 Feb

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

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.

Best restaurants for your graduation dinner with your family
Best restaurants for your graduation dinner with your family

EHL Blog · 6 Feb

All year-round graduations Berceau des Sens, Ecole hoteliere de Lausanne $$$$

Food and Beverage Industry: Are You Digital Enough?
Food and Beverage Industry: Are You Digital Enough?

Ecole hôtelière de Lausanne (EHL) · 6 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 m

Starting a Food Business: What Technologies do you Need?
Starting a Food Business: What Technologies do you Need?

EHL · 4 Feb

So, you're starting a food business - and you've already come up with your business plan, branding, found your location and hired your staff - but no

Starting a Food Business: What Technologies do you Need?
Starting a Food Business: What Technologies do you Need?

Ecole hôtelière de Lausanne (EHL) · 4 Feb

So, you're starting a food business - and you've already come up with your business plan, branding, found your location and hired your staff - but no

Food of the Future: Science Meets Pragmatism
Food of the Future: Science Meets Pragmatism

EHL · 30 Jan

When I think of my favorite foods, an image of my parents' dining table is conjured up in my mind. Moments shared praising Mum's roast potatoes, nods

Cocktail Trends: What to Watch Out For in 2020
Cocktail Trends: What to Watch Out For in 2020

EHL · 24 Jan

The culinary and cocktail trends forecast (that last year accurately predicted the popularity of cult classic Aperol Frosé) have once again unveiled

Swiss Food & Nutrition Valley: A Unique Innovation Ecosystem
Swiss Food & Nutrition Valley: A Unique Innovation Ecosystem

EHL · 23 Jan

The Swiss Canton of Vaud, the Swiss Federal Institute of Technology in Lausanne (EPFL), the Swiss Hospitality Management School in Lausanne (EHL Grou

Starting a Food Business? Hire Top-Notch Staff and Overcome Turnover
Starting a Food Business? Hire Top-Notch Staff and Overcome Turnover

EHL · 22 Jan

The restaurant industry is undergoing a staffing crisis, with employee turnover rates as high as 150%. What can restaurateurs starting a food busines

Starting a Food Business? Hire Top-Notch Staff and Overcome Turnover
Starting a Food Business? Hire Top-Notch Staff and Overcome Turnover

Ecole hôtelière de Lausanne (EHL) · 21 Jan

The restaurant industry is undergoing a staffing crisis, with employee turnover rates as high as 150%. What can restaurateurs starting a food busines

Culinary Arts: Cazette Hazelnut Souffle, Bergamot Sorbet
Culinary Arts: Cazette Hazelnut Souffle, Bergamot Sorbet

EHL Blog · 3 Jan

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

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?

The Future of Food: What is it Made Of?
The Future of Food: What is it Made Of?

Ecole hôtelière de Lausanne (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 b

Restaurant Management: Marketing for food entrepreneurs
Restaurant Management: Marketing for food entrepreneurs

EHL Blog · 31 Dec

A comprehensive marketing and advertising plan can help your new restaurant attract customers. Here's what you need to know about getting started wit

How much do you actually know about wine?
How much do you actually know about wine?

EHL Blog · 28 Dec

We have asked our EHL wine experts (Davide Dargenio, Chef sommelier at EHL's gastronomic restaurant Berceau des Sens & Rene Roger, Professor of Oenol

Culinary Arts: Savoury Gruyere Cake
Culinary Arts: Savoury Gruyere Cake

EHL Blog · 25 Dec

The ingredients you will need for this recipe: 160 g flour 5 whole eggs 17 g baking powder 150 ml whole milk 75 ml olive oil 3 g salt 1 turn of the p

Culinary Arts: Lemon Cake
Culinary Arts: Lemon Cake

EHL Blog · 20 Dec

The ingredients you will need for this recipe: 165 g eggs 228 g sugar 175 g flour 4 g baking powder 4 g lemon zest 67 g butter 98 g double cream 83 g

How to Start Your Food Business: an 8-step Guide
How to Start Your Food Business: an 8-step Guide

EHL · 13 Dec

Not sure how to start your food business? Find out what to consider, and how to make it happen with our practical 8-step guide. Are you an aspiring r

Restaurant Management: Financing your food business
Restaurant Management: Financing your food business

EHL Blog · 7 Dec

When it comes to running a food business, many entrepreneurs think about the day to day operating expenses rather than start-up costs, which are the

Culinary Arts: "Financier Cretois" Cakes
Culinary Arts: "Financier Cretois" Cakes

EHL Blog · 13 Nov

The ingredients you will need for this recipe: 160 g flour 5 whole eggs 17 g baking powder 150 ml whole milk 75 ml olive oil 3 g salt 1 turn of the p

A journey into the Zen kitchen with Chef Toshio Tanahashi
A journey into the Zen kitchen with Chef Toshio Tanahashi

EHL Blog · 7 Nov

Omakase. In other words, let the chef do it... Perhaps you will see an amazing raspberry, celery, peach and cauliflower salad, fig sauce nems, a riso

Restaurant Management: The 7 elements of a Business Plan
Restaurant Management: The 7 elements of a Business Plan

EHL Blog · 5 Nov

Unless you are self-funding your food business, you will need to find investors. To woo investors, you will need a business plan that outlines the es

Culinary Arts: Berceau des Sens's Lemon & Basil Pie
Culinary Arts: Berceau des Sens's Lemon & Basil Pie

EHL Blog · 26 Oct

From Michelin starred restaurants to embassies, the chef of the Berceau des Sens, Cedric Bourassin, has acquired unique expertise that he shares with

How to Pair Wine With Chocolate?
How to Pair Wine With Chocolate?

EHL Blog · 19 Oct

Wine and cheese is the classic pairing, wine and chocolate a little less. However, that does not mean it can't be done to great effect! Learn how to