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.

Do Fine Wines Still Have Their Place in Restaurant Wine Lists?
Do Fine Wines Still Have Their Place in Restaurant Wine Lists? — By Philippe Masset

EHL · 3 Sep

'Upscale' or gastronomic restaurants have seen many changes over the past 20 years as we have experienced the influence of social media, the globalization of cuisines, and the role of wine in the cellars and menus of restaurants. Several experts came together at Ecole hôtelière de Lausanne recently to discuss the latter issue in a roundtable session.

Celebrity Chefs: Are They Worth It?
Celebrity Chefs: Are They Worth It? — By Stuart Pallister

EHL · 3 Sep

Celebrity chefs are 'very expensive' but they can bring instant brand recognition to your hotel restaurant. That was the general consensus among panelists at the F&B breakout session at the International Hotel Investment Forum held recently in Berlin.

Restaurant Reviews: Their Use and Their Impact on Business
Restaurant Reviews: Their Use and Their Impact on Business — By Jean-Philippe Weisskopf, Philippe Masset

EHL · 30 Aug

Dining out, going for a movie or enjoying a bottle of fine wine all have a common feature. They are experience goods, for which consumers can only evaluate the true quality after they have been consumed - i.e. experienced. This means that buyers must have access to information on quality in order to make informed decisions on their potential purchase and consumption.

Wine, a Hedonic Investment Par Excellence
Wine, a Hedonic Investment Par Excellence — By Philippe Masset

EHL · 4 Jul

In recent years, wine has made a remarkable entry into the world of alternative investments. This emotionally charged asset has all the necessary characteristics to thrill not only amateurs and collectors but also investors. In particular, it offers attractive returns and interesting diversification potential.

Building Customer Loyalty in Restaurant Operations
Building Customer Loyalty in Restaurant Operations — By Frank Schuetzendorf

EHL · 2 Jul

Walk along the gallery leading from the hotel's lobby towards the restaurant, and you will see photographs of Marlene Dietrich, Catherine Deneuve, Tom Hanks, Sharon Stone and many other well-known figures posing with Küchler— not the other way around. Werner Küchler has met, served, and conversed with the world's great, rich, and famous. He has even sung to them.

How Halal Tourism is Reshaping the Global Tourism Industry
How Halal Tourism is Reshaping the Global Tourism Industry — By Yulia Belopilskaya

EHL · 1 Jun

Spending by Muslim travelers is expected to rise to US$220 billion by 2020, with the number of Muslim tourists growing to 156 million from 121 million in 2016. That's according to the Global Muslim Travel Index (GTMI) 2017, which was produced by Mastercard and CrescentRating, a 'halal-friendly' travel consultancy.

Restaurant Revenue Management Practices: Altering Customer Perceptions
Restaurant Revenue Management Practices: Altering Customer Perceptions — By Reza Etemad-Sajadi

EHL · 8 May

Revenue management is all about pricing strategies to allocate the right capacity to the right customer, at the right place, at the right time. Airlines and hotels use such practices, and their customers seem to see the benefits. However, for the restaurant industry, things are different.

10 F&B Trends and the next Big Bang for the Buck
10 F&B Trends and the next Big Bang for the Buck — By Frank Schuetzendorf

EHL · 9 Feb

Food and beverage has witnessed health growth over the past couple of years and with this trend there have been some significant shake-ups. The sector has moved increasingly from imitation to innovation. New technology is driving products such as bio-hacked foods which may not sound very appetizing as they are de-composed and then reconstituted based on artificial intelligence (AI). There's also a deeper understanding of F&B components at the molecular level.

Small steps to make restaurants more sustainable
Small steps to make restaurants more sustainable — By Christine Demen Meier, Stéphanie Buri, Clémence Cornuz

EHL · 2 Jan

Food waste in restaurants is a growing problem, as several authors in this edition of the Hotel Yearbook point out. But Dr. Christine Demen Meier, Stéphanie Buri, and Clémence Cornuz of Switzerland’s Ecole hôtelière de Lausanne observe that restaurateurs must deal with the fact that much of their carbon footprint stems from factors they cannot control, such as overpackaging by suppliers, customer behavior, the organization of waste collection in their area, and the recycling technologies available to them. Accordingly, the authors have some useful recommendations for improving restaurant practices, through incremental innovation and collective action.