In 2016, members of the Saviva F&B Chair team will study the challenges, impacts and opportunities of the sharing economy in the restaurant industry.

Learn more about our previous studies!

The year 2015 was marked by the flagship project of the Saviva F&B Chair: waste management in restaurants. The study aimed to understand habits, needs and constraints and to identify simple and innovative solutions to implement in restaurants. A brochure addressed to restaurant owners is publicly available. 

The F&B Chair analyzed the behavior of Generation Y on social networks in relation to restaurants and the best practices of large French and Swiss brands.
For more information, see our booklet on the topic. 

2010- 2013
During this period, the F&B Chair focused on the future of food service professions. In its first project, the F&B Chair team conducted research on the purchasing function in Europe and Shanghai. For the second project, members of the F&B Chair team examined the future development of restaurant manager and head chef roles in France and Spain.

Film: A day in the life of a foodservice purchasing manager in 2025

The Ecole hôtelière de Lausanne has a responsibility to contribute to sustainable development in the restaurant and hotel industry through innovation and digitalisation of its actors.
The two chairs: the SAVIVA F&B Chair and the METRO Chair of Innovation present their results.

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