EHL Institute of Business Creativity

Thanks, Caroline Zwierz, for the very enjoyable interview.

We need to think of talents as movers and shakers, not as system confirming human resources.

Talents can be apprenticed to become extraordinary, but squeezing them into the ordinary will kill their becoming.

EHL Group

‎EHL Alumni Network : 2022 Online Alumni Conference (1/6): Talent Crisis with Marc Stierand sur Apple Podcasts ‎Afficher EHL Alumni Network, ép 2022 Online Alumni Conference (1/6): Talent Crisis with Marc Stierand - 27 avr. 2022

The IBC developed a series of short videos to help reinvent and inspire independent restaurateurs after COVID-19. Read more in this article https://hospitalityinsights.ehl.edu/the-restaurant-of-the-future

'Restaurant of the future': New video platform to reinvent and inspire Restaurant of the future - A new video series to help reinvent and inspire independent restaurateurs with practical industry insights.

The book by our Institute Associate and friend Dr Viktor Dörfler has just been published. A must-read for CEOs and anyone interested in what AI really is and can offer businesses.

What can AI really do for your business? Check out my new book, "What Every CEO Should Know About AI", with a foreword by Tom Davenport! It is part of the Cambridge Elements in Business Strategy series edited by JC Spender, and published by the Cambridge University Press & Assessment. For two weeks (04-18 March, 2022), you can get the electronic copy for free from the publisher: https://doi.org/10.1017/9781009037853

Thank you to Professors Monica Niemann Zumstein and Roland Schegg for their great collaboration in the organisation of the Hackathon for the development of the use of digital tools in the teaching of our HES-SO students

End of day 1 picture
for our HES-SO students participating in the Hackathon - Marketing Online Business Simulation

Organized by the EHL Institute of Business Creativity and HES-SO Valais Wallis and supported and sponsored by HES-SO EHL Group Praxar Pearson Higher Education Innovation Village EHL

Marc Stierand Monica Niemann Zumstein Roland Schegg

We hope you enjoyed watching the "Restaurant of the Future" series. If you are interested in learning more about this project, you can visit our website ibc.ehl.edu or reach out to us at [email protected] to discuss your business in the post-pandemic world.

Welcome to IBC

We are happy to share that all episodes of our project "The Restaurant of the Future" are now available on our website. Visit https://ibc.ehl.edu/research-publications/videos to get more insights from independent restaurateurs and F&B experts.

Videos Charlotte takes us on her journey of opening a restaurant during the Covid-19 crisis. Watch how she describes the challenges she faced with lockdown, restrictions, and how she overcame them.

Dr Marc Stierand, Director of the IBC and Associate Professor at EHL, discusses creativity in the restaurant sector. Should all restaurateurs care about creativity? Should all restaurants become innovators? Watch his video here https://ibc.ehl.edu/research-publications/videos to find out.

Ian Millar, Senior Lecturer of hospitality technology combines expertise in information technology and hospitality. Go and discover how to create the future looking digital dining experience with a three-course menu: ‘diner facing technology’, ‘diner impacting technology’ and ‘digital operations technology’.
Watch Ian's full episode here https://ibc.ehl.edu/research-publications/videos

Thomas Camenzind has been working in the hospitality industry for 30 years and is currently focusing on supporting the restaurant sector with his consulting business. In this video, he shares some practical advice to guide restaurateurs on the customer experience and on how to re-invent their concepts for the post-pandemic era.
To see the full episode, follow this link https://ibc.ehl.edu/research-publications/videos

Charlotte Gauthier, owner of ‘Uncle Gau’ and ‘Don’t Tell Auntie’ in downtown Lausanne, takes us on her journey of opening a restaurant during the Covid-19 crisis. Watch how she describes the challenges she faced with lockdown, restrictions, and how she overcame them.
To access the full video visit our website https://ibc.ehl.edu/research-publications/videos

Do you have a better idea of what we have been filming lately? Let us know in the comments below whilst we are finalizing the grand release!

A few snapshots of behind the scenes with Dr Marc Stierand on set and our excellent production company KOMA in the last location for our project - the beautiful Musée Cantonal des Beaux-Arts!

The next filming is taking place at our home base. Mr Ian Millar on set with project lead, Megane Miralles, in a newly designed space on our EHL campus.

Meet our Industry Associate, Thomas Camenzind, 5 minutes before the first take. A special thank you goes to Giovanni Tassistro, the owner of Cipollino and EHL Alumnus, who hosted us in his cosy Italian restaurant and provided much-needed strong coffees on this early morning!

We won't keep you waiting for much longer!
We went to the newly opened Uncle Gau restaurant where we met with the owner, Charlotte Gauthier. A huge thank you to Charlotte for telling us about the challenges and successes of opening her restaurant during the COVID-19 crisis. We will definitely be back to experience her Eurasian cuisine!

Can you guess where this location is?
Hint: you are looking for a new restaurant and a speakeasy bar.

IBC has been working on a very exciting project for the last few months. Check out behind the scenes and let us know your ideas in comments below. Stay tuned for more!

A cappuccino and a very small fresh orange juice for CHF 12.90 at a Swiss Airport (I stay deliberately vague because I think it is everywhere the same and it is not about pointing fingers!) I can accept the price knowing the rental prices at airports (imagine Swiss airports!) But, plastic and paper cups? So, the environment needs to suffer and I need to suffer to drink from a rubbish paper cup? Please, let us bring back some aesthetics and style. It may even help saving our planet a bit.

Interested in talking aesthetics for your business? Contact us at the IBC: https://ibc.ehl.edu/

Are you interested in submitting to our Special Issue? Yes? Please message us.

Investigating trauma: Methodological, emotional, and ethical challenges for the qualitative researcher Submissions open: 31st July 2021

It's now easier to email EHL Institute of Business Creativity

Check out our latest article about Dr Marc Stierand's Elective on EHL Insights Blog!

EHL students recreate culinary experiences for global luxury hotel brand EHL's “Creating the Future of Food Service” course invited students to re-work the Rosewood Hotel Group's culinary program.

Assessing Culinary Excellence

We are conducting an international large-scale research project for which we need expert restaurateurs who either hold or have held Michelin stars in the past.

Survey available in English, French, German and Italian.

ibcehl.fra1.qualtrics.com Share your opinion

Today, meet Anastasia, the Project Coordinator of the IBC.

Today, meet Ian, the Manager of the IBC.

Today, meet Megane, the Research Associate of the IBC.

Today, meet Marc, the Founding Director of the Institute of Business Creativity (IBC).

EHL Institute of Business Creativity's cover photo

EHL Institute of Business Creativity