Why chefs shouldn’t give up on sustainability
Peeter Pihel, co-founder and head chef at Fotografiska Tallinn, stresses the importance of integrating eco-friendly initiatives into the culinary experience.
Paris through Lebanese Eyes
The economic challenges in Lebanon have compelled numerous Lebanese restaurateurs to seek new prospects elsewhere. Thus, seeking respite from high inflation and political uncertainties. As a result, several Lebanese concepts have found a presence in the city of Paris.
Resilient Lebanon: tourism’s triumphant phoenix
Lebanon is a phoenix, according to Amine Moukarzel, president and partner of Louvre Hotels Group and Golden Tulip Hotels MENA. Here, the veteran hotelier shares his thoughts on the country’s rise.
A new era of customer relationship management
AI-driven CRM tools and chatbots are taking customer engagement to the next level. With today’s guests demanding seamless and personalized experiences, hotels that invest in these industry disruptors will gain a competitive edge, as Lovetto Nazareth, managing director of Prism Digital, explains.
Unleashing the F&B potential of emerging markets
In a region marked by transition and transformation, food entrepreneurs have plenty of choice when it comes to choosing a destination for a new project. However, while emerging markets are brimming with opportunities, they also present unique challenges. Christian Salloum, managing director of BrandPortunity F&B Consulting, offers a checklist for businesses eyeing openings in changing landscapes.
KSA: transformation on an unprecedented scale
Saudi Arabia’s far-reaching vision to diversify its economy and boost the non-oil sector is delivering extraordinary results, ensuring that the Kingdom remains firmly in the headlines and on investors’ radars. Nada Alameddine, managing partner at Hodema Consulting Services, charts the latest developments in KSA’s fascinating growth story, which range from giga-project pipelines and an ever-expanding private sector to record tourism revenues.
Risk vs. Reward: balancing the start-up scales
The challenges entrepreneurs face when launching a business are undoubtedly diverse and daunting. However, once the risks are understood and managed, they can be transformed into opportunities for growth and innovation, as Daniel During, principal and managing director of Thomas Klein International, explains.
An appetite for change
A collective effort is under way in the UAE to promote healthier and more sustainable food practices. Soniya Ashar, founder and CEO of NutriCal, tracks the transformation taking place across the country’s food ecosystem and considers what else needs to be done.
Honoring the high-flyers
Eleven trailblazing entrepreneurs were selected as finalists at the Future Hospitality Summit (FHS) Startup Den 2023 recently, after edging the competition and impressing an esteemed judging panel with their forward-thinking, innovative business concepts. In a series of exclusive interviews compiled by HN and conducted by FHS, each finalist takes us on their start-up journey, from idea to implementation, and hurdles to highpoints.
Hotel marketing strategies to create a perception of quality
Strategist Riky Bains at Brash shares essential marketing strategies for hotels to build quality perception at every level.