Chef Gerard Brack is the new head chef at Trump International Golf Club Dubai, Stoke House
Brack will be in charge of menu development, staff training, supervising kitchen staff, budgets, costing and implementation of food safety.
A Chat with Bulldozer Group’s Co-Founder
Evgeny Kuzin, Bulldozer Group’s co-founder and chairman, sits down with HN to discuss the current challenges facing the food scene and future plans.
60 seconds with Dana Tareq Al Mutawa managing partner at Acquire General Trading and Contracting
The plan is to stay focused and to keep our team safe and healthy. We set measures for contactless delivery, no cash, and a no-walk-in policy.
On The Couch with Aline Avak Kamakian
HN sits down with Aline Kamakian, owner and CEO of Fig Holding, who is responsible for spreading the Armenian heritage with her own YouTube channel and a wave of restaurants, Mayrig and Batchig, serving Armenian delicacies in Lebanon, KSA, Armenia and Maldives.
Will Quick Service Restaurants thrive post pandemic?
As stay-at-home mandates begin to lift and restaurants reopen, QSRs will need to have plans in place to capture returning demand.
Cloud Kitchen Trend: All Ghost, No Guest
As the global pandemic lockdown leaves restaurants, snack shops and bars temporarily out of business, the foodservice industry is racing to find off-premise alternatives to stay afloat and safeguard jobs. Nagi Morkos, managing partner at Hodema consulting services, discusses the latest trend of cloud kitchens.
How Restaurants Can Hire Smartly And Create An Efficient Management System
The restaurant industry is notorious for its high employee attrition rates, and thus requires an efficient management system. Abdul Kader Saadi, managing director and owner of Glee Hospitality Solutions, takes a look at how these businesses can attract, hire and retain the right personnel.
For The Love of Cheese With Francois Robin
After graduating from the French Cheesemonger School in Paris in 2008, Francois Robin headed the cheese department at the world-renowned Parisian luxury grocer Fauchon and worked with pastry chefs Christophe Adam and Benoit Couvrand. His vast knowledge and expertise earned him the coveted title of Meilleurs Ouvriers de France in 2011. Robin went on to share his expertise as an instructor for the French Dairy Interbranch. HN caught up with Robin during his Cheeses of Europe webinar to discuss his love of cheese.
Spotlighting Mireille Hayek
When it comes to breaking the glass ceiling, Mireille Hayek, Founder and Co-Owner of Em Sherif, has shattered it all together. Her brands, Em Sherif Restaurant; Em Sherif Café; Em Sherif Sea Café; and Parrilla, have been a raving success both locally and internationally. With four branches in Lebanon and nine abroad (Kuwait, Qatar, Egypt, Dubai, Abu Dhabi, UK and Saudi Arabia), Hayek is not considering refraining anytime soon, and will keep on innovating. HN discusses with her the current obstacles and her growth forecasts .
