The burgeoning bleisure market with Jad Shamseddin, COO of Aleph Hospitality
Those mixing professional business travel with personal leisure time have been coined “bleisure” travelers. Jad Shamseddin, COO of Aleph Hospitality, lifts the lid on this growing segment that should be carefully studied and catered to by hotels worldwide.
What it takes to make it in the culinary world
We asked restaurateur Ziad Kamel and chef Thomas A.Gugler to list the qualities that make all the difference in their fields of expertise.
Rich and nutty chocolate pizza presented by Callebaut Academy
Presented by Callebaut Academy, this rich and nutty trio of chocolate pizzas is an indulgent twist on a popular comfort food.
Luminescenza on hotel kitchen design
Even minor errors in kitchen design can adversely affect overall functionality and result in higher costs for hotels. We discover how to avoid the pitfalls with Luminescenza.
Serge Trigano, co-founder of Mama Shelter
“Life is flamboyant and sassy,” according to Serge Trigano, the co-founder of Mama Shelter. The entrepreneur is making his mark on the hospitality industry by creating a new lifestyle boutique accommodation concept. Here, he talks to HN about his brand and future projects.
Studying hospitality in the UAE and KSA
With mega- and giga-projects becoming increasingly typical of the Middle East’s hospitality landscape, Mansoor Ahmed, executive director and head of development solutions healthcare, education and PPP at Colliers in the Middle East and Africa region, lifts the lid on tourism education in the UAE and KSA, and why demand for skilled hospitality labor looks set to rise.