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

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

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

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

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

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

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

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

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.

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

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.

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

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,

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

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

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

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

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

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

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

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

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

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

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

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

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