Future-Proofing Hospitality
The Middle East, like the rest of the world, is riding an unprecedented wave of global megatrends. Against this backdrop, Dr. Martin Berlin, partner at PwC, considers how best to ensure the region’s many huge projects stand the test of time.
Armenian Food: The Gastronomic Delights of a Diaspora
From Mayrig to Mamig and from Lusin to Batchig to Nour, a wave of the finest restaurants in the Middle East, serving Armenian delicacies, is taking the region by storm and gathering a cult-like following.
Boecker Reaffirms Its Commitment To Lebanese Municipalities
As an innovator in the field of Public Health, Boecker® organized a public health conference at Hotel Le Royal Dbayeh for the mayors and members of municipal councils from Keserwan-Jbeil, North Metn District, Bekaa, Baalbak and Mount Lebanon region governorates.
Alan Geaam Takes Culinary World By Storm
A self-taught chef, Alan Geaam became the world’s first and only Lebanese Michelin star awardee just 10 months after opening his fourth restaurant “I received the global industry’s highest culinary honor for incorporating Lebanese techniques and ingredients into French dishes,” he told HN.
The Sandwich Business Structure
Everyone loves a good sandwich, from the mix of ingredients and sauces to the outer layers. Well made, a sandwich is both filling and fulfilling. However, have you also considered how a restaurant operation could resemble a sandwich in structure? Manal Syriani, senior consultant at N4TC, whets our appetite with more
The Shogun Expands Its Reach
Aref Saade, founder of The Shogun concept and treasurer of The Syndicate of Owners of Restaurants, Café, Night-Clubs and Pastries, revealed that his premium sushi restaurants are now offering take-out and delivery services under the name of “Shogun To Go”.
What’s Clucking?
Year-on-year sales in the chicken industry are rising, with forecasts indicating that growth rates will be sustained in 2018. Maya Bekhazi Noun, founder and managing director of Food Studio, tells us why poultry’s popularity is on the rise
Nicolas Audi’s Artful Approach To Catering
Nicolas Audi, interior architect, artist, chef, restaurateur and founder of Lebanon’s most reputed catering company, talks about his love for the profession and the various elements that make up his tactful gastronomic approach, while revealing the ideas his company is considering for the near future.
What’s On A F&B Investor’s Checklist?
With new market dynamics and the growing influence of millennials, F&B investors are after smarter investment choices. Abdul Kader Saadi, managing director of Glee Hospitality Solutions, offers his insight into the key F&B investment trends and current talking points in evidence across the MENA region
Striving Toward Women’s Equal Opportunities In Hospitality
Hospitality organizations have been at the heart of numerous studies focused on gender issues, as women, whether guests, employees or leaders, confront and deal with dilemmas related to this hot topic. Chirine Salha, senior consultant at Ulysses Consulting, discusses what needs to be done to level the playing field