Rabih Fakhreddine a trendsetter in the F&B and nightlife scene
Born in Lebanon, Rabih Fakhreddine graduated with a degree in business marketing from the American University of Beirut. Early in his career, he gained experience in the FMCG industry, including a prestigious position at British American Tobacco (BAT) as a manager of the Levant region. A visionary at heart, Fakhreddine stepped out of the corporate world to follow his passion for the food and entertainment industry. In 2015, he opened Seven Sisters, a luxurious oasis of music and cuisine within the heart of Beirut, and formed 7 Management soon after. The success of Seven Sisters acted as a catalyst for the development of the ten food, beverage and entertainment concepts that followed.
Substitutes: There’s more than meats the eye
There are a greater number of meat substitutes on the market than ever before. We asked three chefs to tell us about their preferred vegan and plant-based options and how they are keeping their clients satisfied.
MBT Restaurant Management launches Grand Beirut in Dubai
Grand Beirut DSO will be the first of four locations set to launch across the UAE. Every branch will come with its unique offering.
ALBAIK set to debut in Dubai with a new branch at The Dubai Mall
ALBAIK, the popular Saudi concept, is entering the UAE market in collaboration with ServQuest, formed by National Holding, Abu Dhabi.
Five things to consider when opening a restaurant in Dubai
Dubai is an extremely trend-conscious market, which means restaurant menus must be re-engineered every three to six months to stay relevant.
Check-out the latest product to hit the market: fresh mozzarella sheet
Invest in the right products to make your life easier. Here’s a good place to start with Fresh Mozzarella Sheet by Fattoria Del Sole.
From sushi to shabu shabu: a Japanese food adventure
It’s no wonder that Japan is a firm favorite among foodies. Boasting a wide variety of exciting dishes, Japanese cuisine ticks all the boxes when it comes to smell, texture and flavor, as Maya Bekhazi Noun, co-founder and managing director of The Food Studio, explains.
The power of pop-ups
In the midst of a global pandemic, countless restaurants, cafes and bars have been forced to constantly open and close their doors as they adhere to lockdown restrictions. As a result, pop-up concepts have proven successful for many. Nada Alameddine, managing partner of Hodema consulting services, gives us the lowdown.
Students at Lebanon’s La Sagesse University create the world’s first virtual restaurant
As part of their curriculum, senior La Sagesse students are required to design and execute a capstone project under the guidance of their instructors.
Zyad Hilal talks Kuwait’s culinary scene
As a chef consultant, menu and concepts engineer, secretary-general of Kuwait Chef, corporate executive chef of BFC Group and Officier Maître Rôtisseur, among other things, Zyad Hilal has a wealth of experience when it comes to the culinary arts. We sat down with the Kuwait-based chef to hear more about his journey.
