Why it pays to be bold and think big in hospitality brand-building
Rabih Fakhreddine, founder and group CEO of 7 Management, on seeking out opportunities and never standing still.
In the spotlight: mid-sector dining in Saudi Arabia
Stefan Breg, MP-consulting of KEANE: Consult & Create, discusses how the mid-sector dining market in Saudi Arabia presents a promising opportunity for hotel F&B to dominate through strategic advantages.
Cultural heritage in the spotlight with chef Tareq Taha
Tareq Taha, head chef, consultant and winner of Top Chef All-Stars 2023, is a renowned Palestinian chef based in Jerusalem. Known for expertly blending traditional Palestinian flavors with modern techniques, Taha creates innovative dishes that honor his cultural heritage. Here, he shares how Jerusalem’s rich history influences his menu development and dining experiences, seamlessly combining tradition with modern culinary innovation while preserving authenticity.
Getting inspired by Saudi’s first female chef Mona Mosly
Mona Mosly has paved her own way in the culinary world, from being a judge on Top Chef to hosting the podcast Aala Tawlet Mona. As the owner of Sweet Atelier, she blends her love for food with a deep commitment to inspiring others, especially women, to follow their culinary dreams. In this interview, we uncover the challenges she’s overcome and her journey to becoming an inspiration to others.
7 tips for tapping into the healthy F&B market
Consumers today are prioritizing wellness and sustainability more than ever before, which is inevitably having a major impact on the food and beverages they choose to buy. Duncan Fraser-Smith, CEO of Craft Hospitality Group, offers a seven-point checklist to help F&B businesses dovetail their offerings with this major shift in consumer preferences.
The art of menu magic with chef Alessandro Salvatico, head chef at L’Amo Bistro Del Mare
Chef Alessandro Salvatico, head chef at L’Amo Bistro Del Mare, discusses the importance of menu design and how it contributes to the success of a restaurant.
What’s cooking in Kuwait with Rami Jaafar of Holiday Inn Hotel in Salmiya
Rami Jaafar, executive chef of Holiday Inn Hotel in Salmiya, Kuwait, manages seven diverse food venues. He is also a member of ChefXchange and provides culinary consultancy. Here, he shares his insights on Kuwait’s booming food scene and where it’s heading.
110+ hot concepts to watch
In what is undoubtedly good news for the global F&B sector, eating out continues to rank among the most popular pastimes worldwide, with today’s diners keen to try new culinary creations and also return to their favorite venues. Against this dynamic backdrop, we’ve compiled a list of 110+ concepts to watch across the globe, beginning with the brands causing a buzz in the MENA region and followed by others definitely worth keeping an eye on in Europe, Asia and America.
Al Falamanki’s venture into KSA with Tony Ramy
Through his restaurant group and work as president of Lebanon’s RCNP Syndicate, Tony Ramy’s deep-rooted passion for the restaurant industry is evident. In this exclusive interview, Ramy talks about Al Falamanki’s successful expansion into Saudi Arabia, its enduring popularity and future growth plans.
