ENG, May 2023 Edition

Your #AEHL eJournal

Redefining the industry…

Table of Contents

‘Redefining the Industry’

Editor’s note

Singapore campus updates passugg campus updates EHL incubator updates

EHL News: ejournal Sponsorship Opportunity Sitting with a Student, Emilie Avenarius Disruptive Technologies sitting with an alumnus, Laurent Manca sitting with an alumna, Samrah Alshawi EHL short courses EHL connect: PEOPLE directory privilege program upcoming events bottin

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Editor’s Note

Dear Alumni,

As we continue to navigate through the rapidly changing landscape of the hospitality industry, we are constantly reminded of the positive impact that technology is having on our businesses.

While it is true that technological advancements are disrupting the traditional business models of both startups and established companies, it’s also creating new opportunities for growth and innovation. From mobile apps to AI, technology is enabling us to offer new and improved products and services that cater to the ever-evolving needs of our customers.

As both hospitality professionals and entrepreneurs, we must embrace the power of technology to stay ahead of the curve. And by adapting to the changes brought about by technological disruption, we can create a more efficient and streamlined industry that continues to deliver value to both customers and businesses alike.

We encourage our readers to contribute to the growth of the hospitality industry by sharing your insights and experiences with our community. Our journal is a platform for professionals to showcase their knowledge, expertise, and ideas to a wider audience.

Lastly, should you want to be an official sponsor for our eJournal, we invite you to reach out to us. Your Alumni & HoneyBee

Campus Updates From EHL Campus Singapore

New Committees

We’re excited to share two new committees at EHL Campus (Singapore): The Entrepreneurship & Innovation Lab and the EHL Student Consultancy Services Committee!

The Entrepreneurship & Innovation (E&I) Lab is a student-led committee with two faculty members serving as advisors.

It provides innovative and motivated students with relevant information to develop their ideas or brainstorm with like-minded people. Besides learning to create a start-up from scratch, the lab hosts several guest speaker sessions focusing on relevant trends and concepts.

The EHL Student Consultancy Singapore (ESCS) Committee is a student-led consultancy group focusing on projects that encompass the learning done in class, establishing longlasting relationships, and adding value to the hospitality industry.

Congratulations on these new committees and we look forward to seeing them bring exciting industry projects to life!

EHL Career Series

Thank you to our guest speakers and alumni for contributing to this semester’s EHL Career Series panel

^ Real Estate & Hospitality Consultancy Panel with Vicky Jian, Project Director, Horwath HTL Kim Ong, Regional Director SEA, STR

< Financial Services Panel with:

Richard Hooper, Director – Middle East, Africa & Australia at Jupiter Asset Management (MBA AEHL 2014)

Alexandra Stettler, Client Coverage & Business Development

ESG Specialist, Vice President, Credit Suisse (AEHL 2015)

> Marketing, Branding & Advertising Panel with:

Fabienne Pellegrin, Partner, LBB Asia (AEHL 2002)

Jennifer Dembitz, Co-founder & Managing Director, Upcycle Communications

In April 2023, EHL Campus (Singapore) was proud to be the venue host for the Women on a Mission (WOAM) Singapore’s “Gems of the Silk Road” event, which was held in celebration of the recent WOAM expedition to Kyrgystan. During the event, the team sold prints of their photos taken during their expeditions and held an auction to raise funds for Women for Women International UK.

The funds raised would support some of the most marginalised women in the world, survivors of war in countries like Ukraine, Afghanistan and Syria.

We are proud to be a part of such an important initiative!  More photos and information about WOAM can be found here.

Gems of the Silk Road Event – Women on a Mission Singapore  Hospitality Finance & Economics Conference Event Series:

Data Analytics in Hospitality

As a lead up to the upcoming Hospitality Finance & Economics (HFE) Conference, our Assistant Professor Dr Guy Llewellyn presented a keynote on data analytics in hospitality. An industry panel on Current Trends on Data Analytics in the hospitality industry followed, with guest speakers Ms Kim Ong (Regional Director APAC, STR) and Mr Bastien Touzeau (Director, Operations Planning & Analysis, Hyatt Hotels Corporation and AEHL 2011).

HFE Conference: 26-27 June 2023

This panel was held as a lead up to the 7th edition of the HFE Conference!  The annual HFE Conference is a forum and platform for experts and academics in the hospitality finance, economics and real estate fields to share their knowledge and insights to investors, policy makers and consumers in hospitality and beyond.

This year, HFE is jointly organised by EHL Campus (Singapore) and the National University of Singapore's Institute of Real Estate & Urban Studies (IREUS). The theme for 2023 is Challenges, Opportunities & Innovation in the Hospitality & Real Estate Industries. We are proud to share that it will be held from 26-27 June at EHL Campus (Singapore). More information can be found here.

Contact Us

Stay connected with EHL Campus Singapore!

Campus Updates From EHL Campus Passugg

The spring semester at EHL Campus Passugg will soon come to an end. It still feels like it has only just begun. We look back on an exciting semester and still have some highlights that await us. So here are a few updates, highlights and outlooks from EHL Campus Passugg:

5 students represented EHL Passugg at the EMCup 2023 in Maastrich

From February 12th-13th, 2023, five HF students from the 3rd and 5th semester and their lecturer Marcel Butchey participated in the EMCup (European Mis en place cup) in Maastrich NL. The EMCup is aimed at ‘Ido-dare-students’, those who stand out from the crowd and show courage, entrepreneurship and a great level of commitment to the hospitality industry. It offers students the chance to make a difference with their vision and ideas and challenges them to think out of the box about a real-life topic.

The EMCup offered our students the unique opportunity to face extraordinary challenges among many like-minded people. Within a very short time, they have developed a convincing concept and represented EHL Passugg in Maastrich with a lot of pride and self-confidence.

Lakshminarasimhan, Chloe Michaud, Tanvi Nijsure, Gilles Ineichen

F&B pop-up concepts become a reality this spring

Our HF students organize a concept week in their 4th semester where they can combine their acquired knowledge by implementing an innovative F&B pop-up concept.

This year the German division organizes the “Pasta La Vista” on May 23rd and 24th. A pop-up pasta and cocktail event at the local bar Werkstatt in Chur. Their goal is to create a unique evening in a family atmosphere combining cocktails and pasta. Their event was sold out within 3 days.

The English division is organizing “The Chicken Shack” in the middle of the old town in Chur where they serve different kinds of chicken from all around the world. The pop-up restaurant will be open on May 21st and 22nd in the Rathaushalle (Poststrasse 3) in Chur. If you're in the area, get a taste of The Chicken Shack yourself.

Hospitality Summit – Break out session on Affective Hospitality

Meet us at the Hospitality Summit on June 14th-15th in Zurich. Beatrice Schweighauser our principal for the HF and HoKo programs, Frank Giannotti Senior lecturer and international internship coordinator at EHL Passugg and Dr. Juliane Völker, Psychologist at the Swiss Center for Affective Sciences at University of Geneva will host a break-out session about “Affective Hospitality – how to reinterpret hospitality?” on June 14th.

Impression from last year's Concept Week: the pop-up restaurant at Rathaushalle in Chur

Affective Hospitality: Balancing soft and hard skills

Save the date - Food Festival 2023

On September 16th, the long-awaited Food Festival will once again take place on EHL Campus Passugg. Come by and see for yourself the delights of our students. You are not sure what to expect at the Food Festival? Take a look at the photos of the Food Festival 2022.

Ticket sales have not started yet, but on the following webpage you will find all the news about the Food Festival. We plan a special welcome for those of you who will be in the region, stay tuned for further information!

Contact Us

Stay connected with EHL Campus Passugg!

Alumni apéro at the Food Festival 2022

EHL Incubator Updates

Capsule Services

Capsule Services AG, founded in 2018, is the company behind the brand name The Capsule Company, a company that specializes in providing innovative and sustainable solutions in the hospitality industry. The company, under Adrie's leadership, developed and operates capsule hotels that receive over 30,000 guests per annum, with an average guest rating of 8.3, providing a comfortable, low-cost and efficient accommodation option, especially for solo travelers and budget-conscious travelers. Additionally, the company developed and trademarked Swiss Capsules, a unique and high-quality capsule concept that has been well-received by guests and industry experts alike.

One of the key areas that Adrie is focusing on is the capsule stay-category. He believes that capsule hotels offer a unique and affordable option for travelers, and is working to bring the concept to new markets. Adrie and his team have ambitious growth plans for the future, with a goal to open three more capsule hotels in the next two years in Switzerland before expanding further to Europe. Demonstrating his ability to develop and manage successful projects in the hospitality industry, and his ability to lead the company towards sustained growth.

Capsule Services webpage. Click here to explore.

Adrie has a strong emphasis on talent development and sustainable business models. He believes that investing in the development of his team is key to the success of the company, and this is evident in the quality of service that they provide. Additionally, Adrie is committed to creating business models that are environmentally friendly and thus have a low environmental footprint.

Adrie is also an advocate for solo travel in the hospitality industry. He believes that solo travel is a valuable experience that can be incredibly enriching, and he is working to continuously optimize the hospitality experience that caters to solo travelers, offering them an experience that is safe, comfortable, and enjoyable.

One of the key areas that Adrie is focusing on is hotel technology. He believes that technology has the potential to revolutionize the hospitality industry and is actively working to integrate technology into the company in a way that improves the guest experience.

In conclusion, Adrie is a leader in the hospitality industry who is committed to driving innovation and creating sustainable, environmentally friendly business models. He is an advocate for solo travel and is utilizing technology to improve the guest experience, while also focusing on talent development. His passion for the hospitality industry is evident in the success of Capsule Services, the development and operation of successful Capsules hotels in Switzerland, and his ambitious plans for growth in the future by opening 3 more capsule hotels in the next two years in Switzerland before expanding further to Europe.

Adrie has a strong background in engineering and management. He has a Bachelor's Degree in Industrial Engineering and Management from Hogeschool van Arnhem en Nijmegen. He also holds a Sales and Marketing Leadership degree from Nyenrode Business University and a Master of Business Administration (M.B.A.) from Maastricht University.

Solo travelers are on the rise and they look for affordable and safe options to stay.

Sitting with a Student Interview with Emilie Avenarius

Please introduce yourself and share a little bit about yourself.

EA: My name is Emilie Avenarius, I am both German and French and have lived in several cities, including Munich, Zurich, Abu Dhabi, Bordeaux, and currently between Hossegor and Lausanne. My upbringing was multicultural, as is common among members of the EHL community. I am a BOSC 6 student in the English-speaking section, nearing the end of my time at EHL.

Now, I'm excited to see where my future travels and experiences will take me next.

What motivated you to be the Student Council Alumni Coordinator?

EA: From the moment I joined EHL, I knew I wanted to immerse myself in the student life as much as possible. Joining different communities was a priority for me, which led me to pursue a role in the Student Council for BOSC 5 and 6. As luck would have it, the position of Alumni Coordinator was available, and I knew it would be a great fit for me.

As a social butterfly who enjoys networking, I'm constantly meeting new people and seizing every opportunity to make connections. Staying in touch with alumni has always been important to me, making the Alumni Coordinator position an ideal role for me to take on.

What about the rewarding aspect of being on the Student Council?

EA: As the Alumni Coordinator, it's incredibly fulfilling when students reach out to me by email or in the halls, seeking guidance, help, and advice on how to connect with the Alumni Network to prepare for postEHL graduate life. It's particularly rewarding when I'm able to help them make valuable connections that will benefit them in their future careers.

It's particularly rewarding when I'm able to help them make valuable connections that will benefit them in their future careers.

For me, those moments are the most meaningful, knowing that I've been able to make a positive impact on their EHL experience.

You'll be graduating in just a few months. What’s the thing that you're looking for most about joining the alumni family this summer?

EA: During my time as the Alumni Coordinator, I had the opportunity to attend several Stamm events, where I witnessed firsthand that EHL life doesn't end after graduation.

The alumni community is a vibrant and thriving family that continues to support and engage with one another beyond their time as students. I felt fortunate to have the chance to expand my network, meet new people, and learn about the exciting things that other alumni have accomplished.

We have all been in the same boat, soon to graduate, and I looked forward to seeing what the next chapter of my life will bring. As I move forward, I'm eager to see what part 2 of my journey holds, but this time in Dubai, surrounded by more Alumni.

As a member of the Student Council, you had a chance to interact with both the EHL Group side and your fellow students. Can you tell me about the biggest takeaway you gained from this position?

EA: One of the biggest takeaways I gained from my experience in the Student Council was the importance of communication. I realized that a lot of information can get lost in translation, and it's key to keep everyone informed.

Through my position, I also gained a deeper appreciation for the hard work and dedication of the EHL faculty in supporting the students. However, I also saw that there was room for improvement in terms of communication between the faculty, student council, and the students themselves.

It's easy for students to feel like nothing is happening, but I learned that great things take time, and it's important to be patient and persistent in striving for positive change. Overall, I found my role on the Student Council to be incredibly rewarding and a valuable opportunity to contribute to student life at EHL.

What has been the most memorable moment during your time at EHL?

EA: What stands out the most to me about my EHL experience is the community that I became a part of. The friendships I made during my time at EHL are some of the strongest and most meaningful connections I have ever had.

It's amazing to have a group of people who feel like a second family, and even now, the only friendships I maintain are from my time at EHL. This, to me, is the most memorable and rewarding aspect of my EHL experience.

You've seen the two sides of the Lausanne campus. Do you have a favorite place yet?

EA: M y favorite place on the new campus has to be the gym. It's spacious, well e q uipped, and most of the time full of life. It's amazing that we have access to such incredible sports facilities at EHL.

And even though I haven't been able to explore the pool yet, I’ve heard great things about it. P lus, the sauna and cold bath are an added bonus I mean, what other school has those facilities? So, all in all, the sports facilities are de fi nitely my favorite spots on the new campus.

Disruptive Technologies

How these are transforming the guest experience

In this article, we’ll explore some of the most innovative and disruptive technologies in the hospitality industry, with examples, and how these are transforming the guest experience as we know it.

The hospitality industry has always been a space where the guest experience is paramount. From the moment a guest checks in to the moment they check out, everything must be seamless, enjoyable, and unforgettable. However, the industry has undergone massive disruption and innovation over the years, and the introduction of technology has played a key role in this transformation.

It’s true that innovation and disruption have become buzzwords in the hospitality industry, and for good reason. That’s because the use of technology has allowed hotels and other hospitality establishments to streamline their operations, offer personalized experiences to guests, and stay ahead of the competition.

One of the most significant innovations in the hospitality industry is the use of artificial intelligence (AI) and machine learning. These technologies have been used to create chatbots that can provide 24/7 customer service, predict customer preferences and behavior, and automate tasks such as check-ins and room service requests. These chatbots are powered by natural language processing (NLP) technology, which allows them to understand and respond to guest queries and requests in real-time.

And don’t be fooled. Technology is also making an impact in personalized experiences. Hoteliers are using data analytics to gain insights into guest preferences and behavior, which they can use to create tailored experiences that cater to individual needs. Hotels can use data analytics to create personalized room recommendations, suggest activities based on past guest behavior, and even offer customized dining options based on dietary restrictions and preferences, always providing guests with the WOW factor...

And let’s not forget Virtual reality (VR) and augmented reality (AR). with this technology, hotels and resorts can create virtual tours of their properties, allowing potential guests to explore rooms, amenities, and surroundings before they book.

Another technology that is transforming the guest experience in the hospitality industry is the Internet of Things (IoT). With IoT, hotels can connect various devices and systems to create a more efficient and seamless experience for guests. As an example, guests can control their room temperature, lighting, and entertainment systems using a mobile app or voice commands. And when it comes to savings, hotels can also use IoT sensors to monitor energy usage and optimize their operations, reducing their carbon footprint and operating costs.

Mobile apps are also being used to offer contactless check-in and check-out, keyless room entry, and mobile room service ordering. This way, guests can easily use their own mobile devices to access hotel services and amenities, making their experience more convenient and seamless. Mobile technology also allows hotels to send personalized offers and promotions directly to guests, increasing their engagement and loyalty.

The hospitality industry is constantly evolving and embracing new technologies to enhance the guest experience. From AI-powered chatbots to IoT sensors, virtual reality, and mobile apps, technology is transforming every aspect of the industry.

The utilization of these technologies enables hospitality service providers to provide customized, hasslefree, and remarkable experiences that differentiate them from their rivals. Consequently, to remain competitive and satisfy their guests' constantly evolving needs, hotels must remain adaptable and innovative.

Hoteliers are using data analytics to gain insights into guest preferences and behavior, which they can use to create tailored experiences that cater to individual needs.

Sitting with an Alumnus Interview with

Laurent Manca, AEHL 1997

Please introduce yourself.

LM: My name is Laurent Manca, a former EHL student from the class of 1997. Since then, I’ve been blessed with three children and am happily married, now splitting my time between France and Switzerland.

Throughout my career, I have worked for various multinational corporations, and have also established several successful companies in diverse fields and industries.

What was your first job after EHL?

LM: Upon graduating from EHL, my first job was as a cost controller for Sandoz Hotels (Holding Beau Rivage Palace) in 1997. Following that, I worked as the manager of the McDonald's restaurant in Crissier, Switzerland in 1999.

While my first job was in finance, I realized that my true passion is in creating value and excelling in growth. This is to say, I consider myself an architect who builds and creates, not a consolidator or controller.

Connect with Laurent manca on linkedin

I then had a successful career at N espresso where I reorganized the N espresso Switzerland Club, developing its CRM and ERP solutions. Thanks to EHL I was able to push an ultra consumer centric approach and   strategies, holding several positions focused on B2B initiatives and expansion at a global level.  We successfully and collectively did an opening of 10 bouti q ues and 8 countries. It was during this time that I was poached by Philip Morris to develop a new ecosystem, which is now known today as I QO S.

In 201 6, I left Philip Morris and co founded a company with my current wife, focused on a SaaS linked to blockchain technology. We developed an enterprise resource planning (ERP) system   for sports administrations, supported by vertical marketplaces and private social media, from the federation to the players. Unfortunately, the COV ID 19 pandemic severely impacted our business as we relied on license fees, and the sports industry was, at the time, heavily impacted by the pandemic .

During this period, I co founded several vape companies in the USA under the holding company called Sky X , which continue to operate successfully. Since 2021, I have been working as a non executive advisor, focusing on helping companies growth via transformation, digitalisation, and innovation.

You went from luxury hotels to fast food, then to consumer products, tobacco, ICT and finally to spatial biology. How did one lead to the other?

LM : M y career p at h was not a p lanned p ro g ression. I was p oac h ed for eac h o pp ortunity, and I never h ad to create a CV until 2020.

In addition, it’s worth mentioning that I also had  a mandate for a well-known start-up named Lunphore, where I worked as Business Development Director with the main mission to move the company from an R&D company into a scale-up company.  Spatial Biology is a very niche complex space and in one year I reached my limits (Peter principle) and you have to know when to “drop the mic”.

How did you decide to transition from one industry to another? Could you discuss the factors that motivated you to take on different jobs and projects?

LM: The idea of innovating and bringing in something disruptive in the constructive sense has always piqued my interest. I’ve always been naturally curious and, each time I entered a new company, I was intrigued by the challenge of taking over positions where everyone told me it was impossible to succeed. And proving them wrong has been the driving force behind my career.  Peerspoint showed potential but, unfortunately, the COVID pandemic hindered our progress right at the beginning when the seed was beginning to sprout. It was very difficult because it was my first experience of failure, even though external factors played a big part. But I believe in acknowledging failures and learning from them. It’s not about giving up, rather, about restarting and entering a new phase with a stronger spirit of determination.

On the subject of innovation, during my time working with IQOS, we conducted extensive consumer research worldwide. Our team of researchers traveled extensively, and I always emphasize on the importance of looking beyond the immediate needs of consumers. Through interviews and conversations, we identified fresh emerging needs or trends that customers might not yet be aware of but were still important.

Creating a real need is the key to the success of a product/ecosystem. The goal is to make future users and consumers aware of a need that they were not aware of before. Fulfilling an existing need is a recipe for failure because it means you haven't created anything new, no one will pay a premium, and you'll quickly be replaced because you have not delivered a winning product/ecosystem, you are not the dominant design. Without momentum, you'll rapidly disappear.

Overall, across my career I would like to thank all colleagues and superiors that teached me so much, alone you cannot succeed.

How did your serial entrepreneur background shape your desire to create and innovate in each of your endeavors? What motivates and incites you to constantly push for new projects and ideas?

LM: I cannot stand routine. I like to tell myself every day that we are going to do something different. So I try to get out of the routine as much as possible. I see this as a strength because it allows me to innovate and create 24/7 at home, at work, even when doing an activity, a sport, I need/must try something new. I need a shrink, as an example, I can’t take the same road twice to go to a restaurant, I always want to discover new roads, insights, surprises

My career path was not a planned progression. I was poached for each opportunity, and I never had to create a CV until 2020.

My nickname at Philip Morris was "Maverick," like in Top Gun, because they would bring me in to try new things. The truth is, people like me aren't suited for routine jobs because it would kill our creativity. A reality that I can share with all is that if you are an innovator, you MUST be ready to get fired or replaced, because the company is here to make money and deliver growth, there is no sentiment in business. Therefore, you must always think about what is the next project, product, because as soon as the risk is reduced and your project/product/ecosystem is commercialized, a company will need another type of leader to consolidate and move from learning to standardization (SOPs, governance, etc..). Two things that all innovators must have always in the back of their head are: the pareto law principle and the innovation adoption curve. Always know where you are on the curve and how much value can deliver your innovation.

Let's discuss IQOS, which is considered a flagship product of Philippe Morris. Can you tell me about how the idea for IQOS came about?

LM: Throughout my career, I was always recruited by management team members who understood the need for change from outside. Nespresso, Philip Morris are both companies that understood that organic growth will only come by disrupting their mature industry by introducing products that are reducing complexity or arm in society.

When I joined PMI, I had no idea that I would be responsible for inventing heat nor burn (HnB) and as a consequence the IQOS ecosystem –. Thanks to the funding and talents provided by PMI, we were able to completely invent from a white page a full ecosystem, incorporating new technologies and filing numerous patents related to reducing the harmful effects of tobacco when compared with combustible cigarette. I am today owner of 40+ USPTO patents.

With this, PMI generated $ 10+ billion in revenue by 2022 alone (source: PMI annual report 2022). But this wasn’t a one-person job; we were  an incredible team of 400+ people working on this project, and a hefty investment of $ 1+ billion over 9 years. Of course, I was fortunate to work in a company that embraced my intrapreneurial spirit.

In 2016, as my role at Philip Morris became less hands-on, I realized that I didn't want to just sit back and collect a paycheck. Despite being offered a comfortable position, I decided to start my own company instead. That's when I co-founded Peerspoint with my wife.

Can you provide 2-3 tips for people who are interested in launching their own project or getting into entrepreneurship, especially for those who may find it difficult to navigate through all the information available?

LM: Being an entrepreneur requires you to learn how to be alone, truly alone, which is arguably the most difficult aspect.

IQOS

Entrepreneurship is 99% failures and disappointments for 1  smile. Hence, learning to cope with setbacks is the hardest part of entrepreneurship.

Plus, dealing with rejections leaves you with the belief that your idea will never work. You need to learn how to handle the disappointments that come along the way. According to former start-up managers and CIOs in Switzerland, entrepreneurship is 99% failures and disappointments for 1  smile. Hence, learning to cope with setbacks is the hardest part of entrepreneurship. Switzerland is a very tough nation to get financed except in the

hospitality and disciplines that are main stream at the EPFL and EPFZ.

Also, from experience, fundraising is not the main concern when it comes to entrepreneurship. The hardest part is accepting that you may lose a lot of money (a lot!), weeks/months/years of stress and anxiety, and the realization that most of the sacrifices you make are invisible to others.

The reports and interviews with successful entrepreneurs usually portray them as happy and content, but the reality is rather different. Many sacrifices are made, and the road to success is often paved with failures. Sacrifices often include giving up time with family, financial stability, and even mortgaging one's house to obtain loans to keep the business running. The ICT industry, in particular, requires substantial resources and a great deal of patience.

So, aspiring entrepreneurs should be aware that the path to success is not an easy one, and they should be prepared to make significant sacrifices to achieve their goals. This is definitely not what you see across medias and social medias.

To illustrate, it took me a year to raise 100,000 CHF in Switzerland, despite having a large network and attending many VC meetings across Europe. In contrast, I was able to raise $ 1,000,000 in one week in San Francisco with no connections, my backpack only. This experience further showed me that Europe is far behind in terms of fundraising in D2C ICT and that, if you want to launch an app/ web-based/SaaS company, you should consider going to the United States. Note: even after the SVB bankruptcy, New York, Boston and San Francisco are places where you must continue to go.

Lastly, it’s key to avoid the "my baby" syndrome. As an entrepreneur, one must keep in mind that sooner or later the business will be sold. From experience, once the company enters the late maturity phase, it's best to move on to avoid destroying its value and hampering growth. To let a new CEO (a.k.a., innovation adoption curve) take over because at the end he/she will accelerate where you will have failed because you are to close from the original concept that needs now to pivot/adjust/change. There is a say in tech startup owners “It is better to remain with 5% of a company valued at 100M USD then owning 80% of a company valued at 100K USD”. When I used to lecture at Geneva University the Nespresso Business Model & Success Story, we must always keep in mind the smartness of Nestlé CEO to appoint the right Nespresso CEO of the right company phase (innovation adoption curve), if students or company want to know more about it, they can contact me at anytime.

What are you currently doing?

LM: I’m seeking board or executive roles to assist companies with growth, turnaround or digitalisation. On the side note and with a super high caliber tech friend, we have about 6 to 7 webapps to be launched.  I would love to lead startups that are moving to a scale-up phase, also VC, banking funds for startups and/ or or hospitality that I still love so much. To some extend, making turnaround of hotels or scouting opportunities and DD for hotels chains or family office can be a superb venture.

I have moved aways from long term complex ICT projects, it takes too much time, it is too slow and you are almost obsolete when you launch. I mean overall, if you think about the tech we used to know is reaching its maturity phase. I am now accelerating stacking to deliver products desired by end users at a fast pace. An ICT product should not take more than 90 days to be at a POC level and we will now monetize as soon as we reach MVP. I have learned from our past mistakes and will aim for a much simpler approach, less people, less money, more revenue, more funding to accelerate and not only to create.

Also, I’m a principal consultant in the areas of innovation and value creation, both upstream and downstream, as well as growth, expansion and company turnaround (innovation/digitalisation is often the only real driver to go back to revenue and growth). Since February, I’ve been serving as a senior company transition manager for multiple European leaders at X-PM and Valtus.

Finally, I’m also a sports agent which is a hobby of mine that I have been able to monetize from time to time.

It’s safe to say that retiring is something that I have never wanted to do. While everyone is free to choose their own path, I’m determined to do everything possible to avoid retiring, ever!

Of course, it’s important to note that, right now, I’m prioritizing the preservation of my time, mind, and family. Therefore, I’m being extra selective with my commitments and will continue to work only for mandates that are filling this complex matrix. I am quiet interested to continue to reduce arm and have a focus now towards :green H2, water use reduction, waste management..

What advice would you give to alumni on starting a new business or concept?

LM: While we tend to help each other when we cross paths, we could do more to support each other s careers. I believe this type of support is lacking in our network, with the exception of those who were close during our time at the hotel school. I m specifically referring to a more robust network at the level of American Ivy League universities, such as Harvard.

The level of support and collaboration amongst Harvard alumni is truly remarkable. In just two workshops, they were able to secure access to a client base with impressive speed and e ffi ciency. Personally, I was shocked by their e ffectiveness.

I have learned from our past mistakes and will aim for a much simpler approach, less people, less money, more revenue, more funding to accelerate and not only to create.

In contrast to European culture, the Harvard alumni network operates differently by allowing its members to connect and interact without interference. The network is accessed through a closed platform where alumni enter their alma mater and engage with each other on various topics, but always business first.

Although the network has moderators to ensure appropriate language and behavior, Harvard refrains from intervening in the interactions between its alumni. This approach is made possible due to the significant amounts of money and privacy involved. They also have landmark locations to meet that are simply amazing. The one in Manhattan is simply stunning. EHL could do such Alumni Private Club at the Campus. A closed club to make business between us and why not even do interview with students to hire them straight before even they get their diploma, and or pitch their ideas, projects, concepts, company. It must feel heavy and woody, it must deliver respect and the weight of the history of the institution, it must give us pride and that is why we love to be alumni of EHL.

Also, this is our family momentum and I teach them and repeat them to my kids non stop: “Non deficere” translate as “Never give up”.

Sitting with an Alumna Interview with Samrah Alshawi, AEHL 2013

Please introduce yourself.

SA: I was born and raised in Bahrain, in the Middle East. After completing my Bachelor's degree at EHL, I went on to earn a Master's degree in international business from Birmingham Business School.

Passionate about learning and development, I’ve spent the past decade working within EHL to build our Graduate School from its early beginnings. Currently, I serve as the Head of the EHL Graduate School Office. In this role, I’m responsible for the development of the department’s  key transversal functions, including marketing and communications, digital learning, and student and academic affairs.

As an EHL alumna, I’m of course proud to have received an education from such a prestigious institution. My experiences as a student at EHL have helped to shape my career, and I am grateful for the opportunities that I have had to learn and grow as a professional.

What led you to work for EHL after your studies?

SA: Truth be told, education was not an obvious career choice for me. I did not grow up thinking that I wanted to work in the education business despite the opportunities it offers. Instead, I had a vague idea that I wanted to manage a food business, largely influenced by my family of entrepreneurs. I enrolled at EHL with this vision in mind. However, I discovered that I enjoyed learning and when an opportunity arose to pursue a career in education, I took it.  Very quickly, I found purpose in this industry and haven't looked back since.

Although I am still passionate about food, it has become more of a hobby. You’ll find me at a local market looking for the best ingredients, cooking extravagant meals, and traveling to taste local cuisines. Fortunately, working at EHL has allowed me to stay connected to the food industry and to be surrounded by exceptional talent in this field.

It’s been almost 10 years since your first position, and you’ve gone through 5 of them to this day. What has been the most important learning outcome you’ve had throughout these experiences?

SA: My journey with EHL over the past decade has been incredibly rewarding. Throughout this time, I have gained a comprehensive understanding of the higher education industry, starting from student and operations management, and progressing to product development, devising strategies and seeing them through in action. Of course, there have been challenges along the way, but these experiences have been the most valuable for me, teaching me resilience and the importance of reinvention. I have learned that staying relevant and effective requires a willingness to question my assumptions and actions.

Connect with Samrah Alshawi on linkedin

Each new role has presented me with an opportunity to learn and grow, and I have embraced each one with a growth mindset: learning from failures and adapting to new circumstances and challenges as they arise.

The pandemic has shaken industries around the world. What significant change have you seen with regards to postgraduate education? Has there been a shift in demand?

SA: The demand for post-graduate and executive education is steadily increasing, as recent global events have highlighted the volatility and complexity of our world. Educators are playing a vital role in equipping individuals with the necessary tools to navigate this chaos, especially given the Brittle, Anxious, NonLinear, and Incomprehensible nature of current dynamics.

Two key shifts in learning preferences have emerged: professionals now prefer short, impactful bursts of learning that can be immediately applied to their work, and online learning has evolved from being secondary to becoming the norm and now, an expectation.  However, the disruption of post-graduate education goes beyond the pandemic and the rise of EdTech. People's learning preferences are evolving, and new skills are needed to meet the demands of tomorrow. As such, educators and business schools must continually adapt and reinvent themselves.

Let’s dive deeper into EHL’s Graduate School, what is its current status/offering?

SA: The Graduate School (GS) is a dynamic and rapidly expanding business unit of the EHL Hospitality Business School. Our goal is to be a lifelong education partner for individuals and companies who believe in the transformative power of people.

Since I joined in 2013, the GS has grown significantly from offering just one program to now providing a diverse portfolio of graduate-level offerings, including degree programs, short programs, executive education, and professional training solutions. In addition to our programs, the GS is also home to several research institutes, including the Institute of Customer Experience Management, Institute of Business Creativity, Hospitality Real Estate & Finance Institute, and Institute of Nutrition R&D.  We collaborate with some of the world's top business schools such as CEIBS, HEC Paris, and IMD, and partner with leading companies in the hospitality industry and beyond. We are continuously expanding and innovating our offerings, and you can learn more about our latest developments on the Graduate School's website.

What is your favorite thing about working at EHL?

SA: There are many things I love about working at EHL, it has become a home away from home so it's hard to narrow it down to just one ! But if I had to choose, I would start with the sense of purpose that drives our work. I truly believe in the value of education, especially as it relates to developing hospitality competences.

Another favorite aspect of my job is the people I get to work with - from colleagues to students, I'm constantly inspired by the diverse and talented individuals at EHL. And the values that underpin our work, particularly excellence, family, and innovation, are both relatable and personally meaningful. Lastly, I love the intellectual and entrepreneurial challenges that come with working in our Graduate School. As a relatively young business unit, we're constantly building, strategi z ing, piloting, and implementing new initiatives alongside my talented colleagues. It's an exciting and dynamic environment to work in.

People's learning preferences are evolving, and new skills are needed to meet the demands of tomorrow.

EHL Short Courses An Introduction

Learn the secrets from EHL's Chefs and develop your skills in cooking, pastry, oenology and mixology.

The EHL Workshops are aimed at both passionate amateurs and professionals in the field of gastronomy. Led by our chefs and experts, you will enjoy a convivial, educational and gourmet experience.

For individuals seeking to elevate their knowledge and proficiency in the hospitality industry, EHL's Short Courses offer an exceptional opportunity to develop technical skills in cooking, pastry, oenology, and mixology. Through hands-on experience and instruction from industry professionals, participants can hone their craft and gain a comprehensive understanding of their respective fields.

Overall, EHL's Short Courses offer a platform for individuals to advance their careers and develop a deeper understanding of the hospitality industry. For those seeking to pursue a career in the field or improve their existing skill set, EHL's short courses provide a rigorous and comprehensive learning experience.

gain the creative and hands on hospitality skills and knowledge through short courses.

Discover EHL’s short courses

Make delicious step-by-step desserts with a modern twist and healthier ingredients, without compromising on taste.

Bistronomic cuisine

Sublimating the recipes of communal inns. Reinvent traditional popular dishes by transforming them into gastronomic cuisine.

Embark on a gustatory journey through the world of wine tasting, explore the terroir, the main stages of wine making, and the art of harmonising food and wine.

Sous-vide cooking

Perfect your cooking with new cooking techniques by taking a course on cooking food at the right temperature.

Japanese cuisine

Discover the culture and know-how of Japanese cuisine.

EHL Connect Features

EHL Connect - the platform to stay connected and involved with the EHL Alumni Network. Powered by our Alumni Team globally, its content includes resources, news, and everything you need to stay up-to-date with the AEHL world. Make the most of your network and discover all of EHL Connect's features and what they have to offer.

For this edition, we will be looking at the:

People Directory

The EHL People Directory provides an invaluable platform for former students to connect and network with each other, no matter where they are in the world or which year they graduated from. Available exclusively to Lifetime Members of the Network, with a wealth of information available, including names, graduation years, contact information, current employment, and other relevant details, alumni can easily find and connect with others based on specific criteria, all available on EHL Connect.

Filters allow you to find someone from specific graduating years, countries, job titles and even companies.

If you haven’t updated your EHL Connect profile, but be sure to do so now and be visible to the network!

Privilege Program

20% OFF with Coaching Space

Coaching Space is all about holistic self-development. The have a series of coaching methods ranging from nutrition for health lifest le and weight management to acting courses based on movement ps cholog for self-expression and stress management, and much more. Services offered include: Private coaching with Anastasiia : Weight management programme & nutritional counselin Private & Collective Coaching with Chris : Acting course for actors and self-development Workshops : Stress Management & Personal Development  Classes can be taught in English or French.

Enjo 20% off all services offered.

Please include a cop of our EHL card as well. Offer non-cumulative with other promotions. However, individuals can benefit from 20% off multiple services.

chris.anastasiia@gmail.com

EHL Lifestyle Boutique

20% OFF at EHL Lifestyle Boutique

We are very pleased to announce the opening of the NEW ONLINE SHOP! From now on, you will be able to order all the items you like and receive them directly at home. Moreover, as an Alumni, you will benefit from a special 20% discount if you purchase for CHF 100.- or more.

Special 20% discount.

aehl benefits how claim

Directly online on our website: https://shop.ehl.ch/ Magic code: #EHLFamily.

20% discount as of CHF 100.-- for Alumni!

lifestyleboutique@ehl.ch

Upcoming Events

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Sarah D et ker (Tr ffer) AEHL 2015 for her wedd n

Ralf S egr st AEHL 2017 and C ndy Landolt AEHL 2018 for the r wedd n

Ana Wh te AEHL 2015 for her wedd n

Mar elle an Helvoort AEHL 2017 for the b rth of her so

G lla me Laporte AEHL 2015 for h s wedd n

Francesca Rose AEHL 2015 for her wedd n

Dav d Enríq ez EHL 2008 and J l for the b rth of the r baby boy

Peter C. Taylor- oegel AEHL 196

Albert Uster AEHL 2001