What matters to packaging in 2022
From material to design, style and colors, countless products will soon be in packages that are stronger, more sustainable and “smarter.”
Will icebergs become the region’s source of freshwater?
The patent was granted to Emirati inventor Abdulla Alshehhi, founder of the UAE Iceberg project, which will boost investor confidence in the concept’s technical and economic feasibility.
Franchising: a new perspective on an old business model
Is a new kind of franchising emerging? Daniel During, principal and managing director of Thomas Klein International, believes there is, and provides some interesting case studies to prove it.
13 chefs’ favorite heavy-duty kitchen
We asked 13 chefs to name their favorite heavy-duty kitchen item and new equipment they are using. Take a look at what they said.
Dairy Diaries with four chefs from the region
We asked four chefs to share their dairy secrets and tell us which products they cannot bear to substitute.
The trends shaping hospitality
As hoteliers face a news set of challenges in 2022, Jad Shamseddin, COO of Aleph Hospitality, addresses the hospitality trends that are influencing the sector.
Catering for 2022 with seven leading caterers
The catering sector has witnessed huge changes over the last few years, with consumers demanding healthier and more sustainable options. We discussed the latest trends and more with seven of the leading catering companies in the Middle East.
Interior psychology: restaurant design in 2022
Creating a standout restaurant concept is not just a question of taste. Chadi Chidiac, managing partner of Protocol Hospitality Management and Consultancy, discusses the design fundamentals to consider before taking the plunge.
Discussing culinary trends with Thomas Kyritsis, Le Cordon Bleu
Le Cordon Bleu is the leading global network of culinary arts and hospitality management institutes. Offering a range of widely recognized training programs in the fields of gastronomy, wine, hospitality and tourism, this 125-year-old institution is leading the way in industry-related education. Here, Dr. Thomas Kyritsis, the school’s program director of culinary industry management (BBA) and culinary innovation management (MSc), discusses culinary trends.
The definition of luxury in the midst of a major transition
The definition of luxury in hospitality is in the midst of a major transition. Industry professional Chirine Salha examines what the term means for the modern-day traveler and how hotels are responding.