The Middle East has transformed into a franchising powerhouse, offering major opportunities for international businesses keen to expand. However, choosing the right model can be key to future success. Roy Hintze, partner at PwC Middle East, weighs the options and factors to consider, from concept type to growth plans and market dynamics.

As Saudi Arabia’s restaurant market matures, a new generation of homegrown concepts is coming into its own. Shaped by competition from international brands, several are now ready to build on domestic success and scale internationally. Jörg Zipprick, author and co-founder of La Liste, unpacks the kingdom’s evolving dining scene and highlights six names to watch.

As traditional hotel operations come under mounting pressure to modernize, owners face critical decisions about which operational model best serves their assets. Bastien Blanc, co-founder and board member at TroKadero Hospitality Global, unpacks the three distinct approaches redefining how hotels are managed today.

Long a culinary heavyweight, French cuisine continues to hold its own on the global gastronomic scene, despite growing competition. Guillaume Gomez is president of the Gastronomy Group and France’s ambassador for gastronomy. Drawing on a distinguished career that includes serving as executive chef at the Élysée Palace, he traces the journey of this diverse gastronomic powerhouse and explores its future.

Saadia Zahidi, MD at the World Economic Forum, emphasizes how global risks are increasingly reshaping hospitality strategies across Middle East markets.