Definition Sous vide, the French term for “under-vacuum,” is a method of precision cooking in which food is vacuum-sealed, then submerged in a water bath at a specifically regulated temperature and gently cooked. The process, expounded by food scien…
Digital Transformation Is About Talent, Not Technology
As The Economist recently noted, one of the most obvious consequences of the current Covid-19 pandemic will be “the infusion of data-enabled services into ever more aspects of life.” We expect digital transformation to be an even bigger imperative f…
Hans Jenni Set to Retire from GHM
After nearly 30 years at the helm of a pioneering hotel management group, Hans R. Jenni is retiring today as president and director of GHM. The group’s current CEO, Tommy Lai, will assume responsibility for GHM’s day-to-day operations and management…
Luxury Institute: Seven Rules For Reinventing Your Luxury Business
Citizens of the world have endured months of living through the COVID-19 (coronavirus) pandemic experience. When we are past the worst of the crisis, Luxury Institute says we will not be the same, but we know from history that there will be many maj…
Resource: Hotel Re-Opening Planning Guide
All management teams need to establish an action plan to ensure the safe opening of the hotel and make sufficient resources available to ensure that the plan, once developed, can be implemented effectively and quickly. The Re-Opening Hotel Plan is a…
The future of tourism in the coronavirus era: Asia may hold answers to what’s ahead
It’s a sunny day on Bangkok’s most famous tourist street, and shopkeeper Cletana Thangworachai is open for business.Her Khao San Road shop is crowded with shiny magnets, brightly colored elephant key rings and the patterned cotton pants that have be…
Minute on the clock: Tom Barton, Honest Burgers
The co-founder of Honest Burgers speaks to Emma Lake about the business’s lockdown charity fundraiser, which saw burger-making kits sent across London, and reopening the group’s sites.
Revelations: Dan Moon, head chef, the Gainsborough Bath Spa
What is your favourite drink? Tea with two sugars
The upside of downtime: How to put your kitchen equipment in hibernation for lockdown
Kitchens across the land may be sleeping, but now is the best time to ensure all your kit is closed down properly and that it’s maintained and ready to be started up again for the grand reopening.
RA webinar: Michel Roux Jr, Hugh Fearnley-Whittingstall and Jason Atherton on the future of hospitality
A webinar hosted last week by Restaurant Associates’ group culinary director David Simms brought together River Cottage’s Hugh Fearnley-Whittingstall, Pollen Street Social’s Jason Atherton and Le Gavroche’s Michel Roux Jr to discuss the future of hospitality.