Baky Hospitality sets Egypt on the Middle East’s upscale dining map
The restaurant partners with one of the Top Chefs in the Middle East, Chef Reif Othman, to be the company’s exclusive culinary advisor in Egypt.
Abu Dhabi Culinary Season wraps up after six weeks
Three unique consumer events were rolled out for Abu Dhabi audiences, including Mega Mela, Taste of Abu Dhabi and World of Food Abu Dhabi.
90 Centigrade café opens its doors at Grand Millennium Al Wahda
Grand Millennium Al Wahda, the luxury five-star hotel located in the centre of Abu Dhabi, adjacent to Al Wahda Mall, announced the opening of 90 Centigrade café, a unique home-grown concept.
Interview with Fadi Safadi
In an exclusive interview to HN, Hodema consulting services talks with Fadi Safadi, founder of Al Safadi, a successful F&B concept launched in 1994, in Beirut, Lebanon.
Expanding an Empire
Prominent Lebanese restaurateur Pierre Ziadeh and his partner Souhail Nassar took over the Minet El Hosn area of Downtown Beirut in 2009 with international culinary concepts and development. Through SP Holding, Ziadeh has now successfully expanded throughout the Middle East and is on track to franchise the first of many unique concepts in 2020.
Articulating Spaces
The interior architect Ramy Boutros sees movement in every texture, life in every stone, warmth in every metal and a dance in every fabric. Specializing in realizing dreams, he is an expert at breathing new life into any space. Here, HN talks to him about the challenges involved in designing some of Lebanon’s most successful homegrown F&B concepts.
Lebanon’s Culinary Ambassador
Globe-trotting chef, television personality and culinary consultant Joe Barza is credited with introducing Lebanese cuisine to diners around the world. We managed to sit him down for a few minutes and ask him to share his thoughts on the past and plans for the future.
The Best Dressed Takeout in town
Branding the box has gone mainstream, providing a great communication channel for showcasing the company’s logo and expressing the purpose of the business or relaying what the brand stands for. Chirine Salha, senior consultant at Ulysses Consulting, lifts the lid on the latest trends.
The Food Hall Frenzy
Over the years the restaurant concept aswe know it has been challenged, revisited,rejigged and redefined. Nada Alameddine,partner at Hodema consulting services,enlightens us on the most recent shakeup.
MENA F&B Market Overview
The MENA F&B market is in a continuous state of flux, with constant challenges emerging, and yet the number of opportunities ripe for tapping is on the rise for those with sufficient flexibility to adapt to the climate of the market.
