Hilton · 16 Apr
In partnership with the UAE Food Bank, 24 Hilton properties will donate more than 4,000 meals during the holy month of Ramadan.
Ecole hôtelière de Lausanne (EHL) · 15 Apr
When it comes to the foodservice industry, there's no shortage of career opportunities. Whether you love to innovate and create, manage and consult o
Ecole hôtelière de Lausanne (EHL) · 15 Apr
This article was previously published on Study International. It's about the smiles. Many students tend to follow their family's profession when choo
Beekeeper Blog · 15 Apr
For food retailers, the astronomical growth of e-commerce in 2020 initiated an industrywide revolution. Older operating models no longer mapped onto
nytimes.com · 15 Apr
One of my last restaurant meals before the shutdowns started last year was at Swan Oyster Depot in San Francisco. I waited on the street by a fishy-s
EHL · 14 Apr
In March 2021, the École hôtelière de Lausanne students had a chance to work on a unique assignment during "Creating the Future of Food Service", a course designed and delivered by Dr. Marc Stierand, Director of the Institute of Business Creativity (IBC), in collaboration with Rosewood Hotel Group.
GlobalData Plc · 14 Apr
Just over half of global respondents to a survey by GlobalData have stated that reducing or recycling food waste is a priority to them because of the
Oracle Hospitality · 14 Apr
Oracle Food and Beverage Virtual Connect is back and better than ever. After a successful November event exploring how restaurants can recover and re
SevenRooms F&B Blog · 13 Apr
For years, Facebook has been the go-to for consumers looking to do almost anything online, and its popularity doesn’t appear to be changing anytime s
Ecole hôtelière de Lausanne (EHL) · 13 Apr
In March 2021, the Ecole hoteliere de Lausanne students had a chance to work on a unique assignment during "Creating the Future of Food Service", a c
Hotel Mogel Consulting Limited · 12 Apr
Let's all just take a break from the constant news cycle on active COVID-19 case numbers and the rest of worldly distresses. While we're at it, let's take a break from eating, too.
Cult Wines · 9 Apr
They say you can't judge a book by its cover, but does the same apply to a wine label? Wine labels have a lot of information on them. Some of it is critical to understanding what is in the bottle, and some of it is nothing more than a swirling font and prestigious-looking logo. If you have struggled with how to read a wine label, we spoke to Head of Fine Wine at Cult Wines, Lukasz Kolodziejczyk who outlines what you need to look for on a wine label, and how you can tell its quality.
EHL · 7 Apr
Calling all eco-warriors! It's not because you're a student and living on a budget that you can't do your part for the environment. In fact, in many
Ecole hôtelière de Lausanne (EHL) · 5 Apr
From a meditation app competing with a spa to a hotel encouraging its guests to save coral reefs, the hospitality industry has never been so vivaciou
EHL · 1 Apr
As the patient experience moves to the forefront of healthcare delivery, what are the hospitality systems, processes and knowledge that might enhance customer outcomes in the healthcare sector? EHL, no. 1 in the hospitality school rankings, is committed to crossing boundaries and creating bridges via transferable skills at a time when interdisciplinary learning is more in demand than ever before.
WTTC · 1 Apr
The World Travel & Tourism Council (WTTC) - together with the world's largest cruise company, Carnival Corporation & plc (NYSE/LSE: CCL; NYSE: CUK),
Improve Your F&B Operations: Keep Costs Down, Margins Up & Staff Happy · 31 Mar
A laser focus on costs and margins is essential for restaurant businesses looking to expand. Here are the three biggest reasons to keep a steady eye
EHL · 29 Mar
Charcuterie is undergoing a revamp in production that looks both to the past and the future. The results are new, exciting and varied options that never existed before, whilst sharing a return to traditional methods respectful of animal, season and local ingredients.
SevenRooms F&B Blog · 29 Mar
Are you on line? Or in line? Or, if you're in London, maybe you're queuing up. Regardless of how you refer to it, no one loves waiting. Why? For some
Plant Based News · 29 Mar
A new vegan hotel says it's 'pioneering the way for vegan tourism in Costa Rica'.
EHL · 25 Mar
EHL Alliance founding member, AB InBev is brewer of some of the world's best beers, like Stella Artois, Corona, and the American brand, Budweiser. Among many others, their brands also include Leffe, Löwenbräu, and Bud Light. We took a look at what one of the most influential brewers in the world is doing to keep up with today's trends, and how they are able to stay ahead of the game and remain relevant in such changing times.
EHL · 23 Mar
As lecturer of Oenology at EHL, I organized a Champagne tasting session with my students from the Oenology Committee in the school's Peter Michael hall at the start of this year. The aim of this wine tasting was to compare and contrast two cuvées from our EHL Champagne partner, Laurent Perrier: their Grand Siècle cuvée no. 22 and Grand Siècle cuvée no. 24.
SevenRooms F&B Blog · 22 Mar
The restaurant <> guest relationship is constantly changing and evolving. Even with normal employee turnover, it's nearly impossible for operators to
Ecole hôtelière de Lausanne (EHL) · 21 Mar
As lecturer of Oenology at EHL, I organized a Champagne tasting session with my students from the Oenology Committee in the school's Peter Michael ha
Improve Your F&B Operations: Keep Costs Down, Margins Up & Staff Happy · 19 Mar
Procurement mistakes in a restaurant setting are insidious... ... they are small and unnoticeable (when you don't know where to look)... ... but they
Agilysys · 16 Mar
Agilysys, Inc. (Nasdaq: AGYS), a leading global provider of next-generation cloud-native SaaS and on-premise hospitality software solutions and servi
