There are advantages to buffets, particularly when large numbers of diners need to be served, but doing without them during the covid crisis has its upsides.
What are ghost kitchens and why are they a threat to hotels?
Given the grand shift in eating habits that is currently happening, hotel guests may well prefer familiar ordering apps (Uber Eats, DoorDash, SkipTheDishes or others) for in-room meal delivery over a quick saunter downstairs to your restaurant.
Five ways to make your hotel F&B a success during COVID
While you may feel that the road to post-lockdown recovery is a long and difficult one, there are many ways to drive revenue and delight your guests despite the current circumstances.
Sustainable gastronomy: An opportunity for a green recovery
In celebration of the UN Sustainable Gastronomy Day on June 18th, EHL’s Carlos-Martin Rios (Professor of Management & Sustainability) shares some practical guidelines on the meaning and implementation of recent initiatives in our food chain. Not only can our future be greener, but also optimistic, workable, collective and rewarding. What’s not to like?
Keep components of a Return to Operations plan
Distilling a return to operations plan into its component parts is the secret sauce to making it manageable. Ultimately, the process for developing a comprehensive plan covers four main themes.
The five changes expected in the hotel industry
The landscape continues to change rapidly and while no one can say with any degree of certainty where everything will land, we are starting to see the shape of things to come. Here are changes that the new normal is likely to bring forward in the hotel industry for owners and operators.
Five changes expected in the hotel industry
The landscape continues to change rapidly, and while no one can say with any degree of certainty where everything will land, we are starting to see the shape of things to come.
The First 100 Days: action plans for the ‘new normal’
There is tremendous value in slowing down and dedicating the time to take stock of where you’ve been and where you’re going; providing clarity for you and everyone who relies on your direction. Only after that can you put together a set of goals that will keep you and your team focused and prepared as soon as the “new normal” starts.
2019 in Review: F&B Insights
As 2019 comes to a close, and a new decade in hospitality begins, we’ve collected the top eHotelier insights across the year. Here are 3 of the most clicked and shared F&B insights for 2019.
We are all foodies
Everyone eats! So it makes sense to invest in restaurants that deliver unique guest experiences. Moreover, restaurants encourage locals to share in the property environment, further building revenue.
