The demise of one size fits all in F&B
Tech entrepreneur Mohamed Al Fayed, CEO and co-founder of Grubtech, believes that the F&B textbooks have been rewritten. In this article, he elaborates on the shift away from traditional F&B strategies, emphasizing the fleeting nature of food trends in today’s fast-paced world.
Four Seasons Hotel (DIFC) elevates its culinary experience with stunning F&B renovation
Four Seasons Hotel Dubai International Financial Centre (DIFC) has refurbished its premier terraces: Luna Dubai, Churchill Club and Penrose Lounge.
Nxt dairy-free dark chocolate lava cake
When it comes to teatime treats, this delicious dairy-free cake, created by Marike van Beurden, Vegan Pastry & Chocolate Consultant at Callebaut®, is the perfect sweet alternative for vegans or anyone looking for a dairy-free option.
Eye on Morocco
Influenced by myriad civilizations and home to many glorious regional variations of popular dishes passed down the generations, Moroccan cuisine is a firm favorite among foodies worldwide. Issam Rhachi, executive chef at the Park Hyatt Marrakech, takes us on a sensory journey that starts in small rural villages and finishes in world-class restaurants.
Welcome to the future of coffee-making
Anthony Bedoyan, CEO of Golden Goose Hospitality, explains why robotic coffee machines are causing a worldwide industry stir.
Wrapping up the summer season with hospitality champion Tony Ramy, president of RCNP Lebanon
Through his restaurant group and work as president of Lebanon’s RCNP Syndicate, Tony Ramy has dedicated his life to championing Lebanon as a tourist destination. We sat down with the restaurateur to reflect on the 2023 summer season and how the hospitality sector has fared.
Atelier House Hospitality and Tashkeel to launch a new homegrown restaurant in January 2024
Atelier House Hospitality and Tashkeel have revealed plans to open the homegrown, sustainable, farm-to-table restaurant Gerbou, which means “welcome to my humble abode” in Arabic. Designed by Kristina Zanic Consultants and set to open in January 2024, the restaurant delves into the traditional roots of Arab and Emirati culture through consultation with Emirati chef Sahar Al Awadhi, who created customized recipes for the restaurant.
A touch of Provencal charm with chef Rita Yazbek
Chef Rita Yazbek’s culinary journey in the world of hospitality and gastronomy is nothing short of inspiring. Having worked alongside renowned chefs like Adrien Trouilloud and Alain Ducasse, she played an instrumental role in the success of SUD Restobar, which she co-founded. Yazbek is now embarking on an exciting culinary adventure with her new project Cezanne in Dbayeh, just outside Beirut. We find out more about the venue that exudes Provencal charm.
5 minutes with Etienne Sabbagh the visionary behind Baron
Etienne Sabbagh, owner of Baron restaurant, Beirut, has 23 years of expertise in F&B and operations management. In an exclusive interview he reveals the recipe for success.
A touch of fizzy rosé with food pairings
All too often, rosé champagne is perceived as purely a drink of the summer. However, champagne consultant Carl Edmund Sherman provides a deeper understanding of this fizzy beverage, most notably how well it pairs with food.
