Culinary Arts: Grilled octopus and candied new potatoes
Culinary Arts: Grilled octopus and candied new potatoes

Ecole hôtelière de Lausanne (EHL) · 13 Sep

Hailing from the head table of the embassy, the new chef at the Berceau des Sens, Cedric Bourassin, has acquired a unique experience which he shares

Commercial vs non-commercial food services: What is the difference?
Commercial vs non-commercial food services: What is the difference?

Ecole hôtelière de Lausanne (EHL) · 27 Aug

From the local snack bar to the gastronomic restaurant serving culinary delights, the food and beverage industry is plentiful in diversity. This broa

The new reality for F&B: Pop-ups, Drive-Throughs & Ghost Kitchens
The new reality for F&B: Pop-ups, Drive-Throughs & Ghost Kitchens

Ecole hôtelière de Lausanne (EHL) · 9 Aug

With vast numbers of food and beverage outlets having to temporarily close their doors to keep the COVID-19 pandemic at bay, restaurants, bars and ca

The digital recipe for guaranteed success in 2020

Ecole hôtelière de Lausanne (EHL) · 8 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 di

Consume less, but better: Fabien Pairon's 10 favorite local suppliers
Consume less, but better: Fabien Pairon's 10 favorite local suppliers

Ecole hôtelière de Lausanne (EHL) · 19 Jun

The UN Sustainable Gastronomy Day (June 18th) is the perfect occasion to remind us all of the powerful connection between food and sustainability, an

Roast suckling lamb with crispy sweetbreads
Roast suckling lamb with crispy sweetbreads

Ecole hôtelière de Lausanne (EHL) · 11 Jun

Hailing from the head table of the embassy, the new chef at the Berceau des Sens, Cedric Bourassin, has acquired a unique experience which he shares

Social Distancing: Short and Long-Term Implications for the Foodservice Industry
Social Distancing: Short and Long-Term Implications for the Foodservice Industry

Ecole hôtelière de Lausanne (EHL) · 1 May

In light of the COVID-19 pandemic, government-mandated closures and social distancing measures have heavily impacted the foodservice industry on a gl

Shaping Restaurants of the Future with Data-Driven Decision-Making
Shaping Restaurants of the Future with Data-Driven Decision-Making

Ecole hôtelière de Lausanne (EHL) · 29 Apr

Back in the days of pen and paper, the gastronomy sector was just fine. Before online reservations, customers simply picked up the phone to reserve t

Best Practices for Reassuring Your Customers and Employees During the Closure of Your F&B Outlets
Best Practices for Reassuring Your Customers and Employees During the Closure of Your F&B Outlets

Ecole hôtelière de Lausanne (EHL) · 28 Apr

During this disruptive time, most hoteliers and F&B managers agree on one thing: A not-so “business-as-usual” future will follow the current changes.

COVID-19 and the F&B Industry: Delivery Services to the Rescue
COVID-19 and the F&B Industry: Delivery Services to the Rescue

Ecole hôtelière de Lausanne (EHL) · 21 Apr

Even before the ominous COVID-19 started to make headlines around the world, online food delivery was reaping the benefits of more widespread digital

10 Steps to Make your Restaurant or Hotel Stand out with Music
10 Steps to Make your Restaurant or Hotel Stand out with Music

Ecole hôtelière de Lausanne (EHL) · 14 Apr

London-based Music Concierge founder Rob Wood considers how the soundscape of a restaurant or bar can hold the key to commercial survival.

COVID-19 Boosts Innovation in the Beer Industry
COVID-19 Boosts Innovation in the Beer Industry

Ecole hôtelière de Lausanne (EHL) · 7 Apr

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 ce

How to Track Your Performance When Starting a Food Business
How to Track Your Performance When Starting a Food Business

Ecole hôtelière de Lausanne (EHL) · 5 Mar

Learn how to measure and track the success of your food business with these 12 KPIs Managing a successful restaurant is no easy feat – tight margins,

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

Ecole hôtelière de Lausanne (EHL) · 18 Feb

How to build a successful marketing strategy that's relevant for today's digital age. Have you ever wondered why some restaurants with mediocre dishe

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?

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

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

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

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

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

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

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

Wine Ratings: When a Gold Medal Isn't so Golden

Ecole hôtelière de Lausanne (EHL) · 4 Apr

In wine ratings, everyone’s a winner (well, almost). If you have ever wheeled your shopping cart down the wine aisle of a supermarket or grocery stor

Are Restaurateurs Ready for 2030? Young Restaurateurs Attitudes Towards Business Management

Ecole hôtelière de Lausanne (EHL) · 28 Feb

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 re

Four F&B and Hospitality Start-Ups Jeff Bezos and Bill Gates are Betting Their Money On
Four F&B and Hospitality Start-Ups Jeff Bezos and Bill Gates are Betting Their Money On

Ecole hôtelière de Lausanne (EHL) · 7 Jan

The world’s wealthiest investors have long realized the growth potential that hospitality & food companies offer. We rounded up some of the top start