Maryam Island, a mixed-use hospitality and residential project, coming to Sharjah
The masterplan features residential apartments, retail outlets, four and five-star hotels, waterfront food and beverage outlets.
Ghost restaurants
Waiter-free, digitally driven, cheaper to run and with no tables to clean, these restaurants are starting to disrupt the traditional eatery in no small way. Gebran Bekhazi, managing partner of The Food Studio, fills us in on the details
Drink Organic Super Juices in Abu Dhabi!
As part of its initiative to promote a healthier lifestyle, a campaign financed by three European companies held a one-day seminar entitled, ’European Organic Juices’ at the Hilton Capital Grand Abu Dhabi. This EU campaign is aimed at raising awareness to the availability of such products to interested suppliers in...
Nordic cuisine
Hospitality News Middle East explores a regional cuisine that has gone from being largely unknown to gradually generating global interest among chefs and foodies alike over the past decade, due to its extreme simplicity, focus on seasonality and vibrant colors
New Executive Chef for The Ritz-Carlton, Bahrain Luxury Beachfront Resort
Before joining The Ritz-Carlton Hotel Company L.L.C, Lejard held culinary positions in major Michelin Star restaurants.
Generic goods – The new approach
F&B operations are based on three major pillars of equal importance; location, service and quality of offering. The quality of offering is determined by two key factors, namely the standard of the raw materials used and the skill in production. Chadi Chidiac, managing partner of PROTOCOL, looks at purchasing and its impact on the bottom line
Lebanese Venture Group to develop an F&B hub in Damascus
The 7,000 square meter land plot will be a hub of casual dining, nightlife, and all-age entertainment.
