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F&B Operations

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Foodservice   /   F&B Operations

Sustainable Menus Start with Structure

Most sustainable menus fail because the operational reality behind them can’t realize what’s on the...
Thomas Bissegger
Reading Time: 5 min
Diverse group enjoying meal together.
F&B Operations

Menu Engineering Beyond the Basics: Optimizing Strategy, Not Just Items

Menu engineering is often presented as a clear path to higher profitability: adjust pricing, promote high-margin items, refine...
Paulina Schmidt
Reading Time: 5 min
Foodservice Supply Chain Inventory Inspection in Warehouse
F&B Operations

Foodservice Supply Chain: Manage Complexity to Protect Performance

As a leader in hospitality, you know that the foodservice supply chain is no longer simply about purchasing products at the right...
Paulina Schmidt
Reading Time: 5 min
F&B Operations

AI in Foodservice: Operational Value and What It Requires

Debates around AI in the foodservice industry have accelerated in recent years, but what is now crucial is clarity. In this...
Paulina Schmidt
Reading Time: 9 min
Students learning the basics of table setting at EHL Berceau des Sens
F&B Operations

Master the Basics of Table Setting

Setting a table correctly is an art that combines functionality and aesthetics. Each component, from plates and utensils to...
Morgane Vauclair
Reading Time: 9 min
Expert guide on table setting
F&B Operations

Set the Perfect Table with This Expert Guide

A well-set table can transform an ordinary meal into an extraordinary event, whether it's a cozy family dinner, an elegant...
Morgane Vauclair
Reading Time: 10 min
Basket filled with local and artisanal products
F&B Operations

Corporate Gifts: The Success of Swiss Artisanal Products

The selection of corporate gifts in Switzerland reveals a quest for authenticity, with artisanal foodstuffs becoming a vector of...
Morgane Vauclair
Reading Time: 2 min
Sous-vide cooking expert Chef Cyrille Lecossois at EHL Hospitality Business School
F&B Operations

Boost Your Restaurant’s Profitability with these 5 Sous-Vide Cooking Strategies

In the fast-moving world of professional kitchens, efficiency, consistency, and cost control are just as important as creativity....
Patrick Ogheard
Reading Time: 3 min
Revenue growth management
F&B Operations

Revenue growth management in food service: What you should think about

If you operate in the food service industry, you’ll know that the last few years have been tough. Suppliers have been increasing...
EHL Graduate School
Reading Time: 4 min
What is a sommelier?
F&B Operations

What Is a Sommelier?

If you are a wine enthusiast, you have probably heard of the movie Somm, released in 2013, which follows four sommeliers as they...
EHL Insights
Reading Time: 5 min
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