Beyond logos: the global influence of F&B franchisors
Ralph Nader, CEO of Amber Consulting, lifts the lid on what sets the powerhouses apart from the crowd in the world of franchising, enabling them to write chapter after chapter in their ever-evolving success stories.
Targeting zero food waste in the hospitality industry
Paul Newnham, executive director at SDG2 Advocacy Hub, explains why creating a sustainable food system is a win-win all round.
The secrets to creating next-gen dining experiences
Adding an entertainment dimension to a restaurant visit will make the entire experience one to remember, while also helping diners to bond with your brand, as Daniel Hettwer, founder and CEO of Hidden Worlds Entertainment Inc, explains.
Embracing the future: how AI is boosting travel and tourism
AI has emerged as a transformative force across various industries, and the travel and tourism sector is no exception. Data analyst and AI country advisor to Bahrain Shaima Almeer shares her insights.
More than 20 Lebanese concepts with global potential
Lebanon has an impressive track record for producing successful entrepreneurs, including F&B business leaders who have taken their concepts to new heights worldwide through franchising. HN is delighted to shine a spotlight here on six Lebanese companies offering a multitude of exciting partnerships for their concepts, which range from casual and high-end restaurants to lounge bars and beach clubs.
Bahrain: back on track for success
After a challenging decade or so, Bahrain’s economy is now back on a strong footing, with the kingdom’s plans to continue driving non-oil growth in key sectors, such as fintech and tourism, gathering momentum. Nada Alameddine, managing partner at Hodema Consulting Services, analyzes the reforms, partnerships and projects that are supporting the country’s socioeconomic development against a competitive regional backdrop.
Today’s packaging trends unwrapped
In a competitive market, the packaging and presentation of products can make or break sales, giving one brand an edge over its rivals. HN caught up with three packaging professionals to learn more about what’s shaping this key industry, from leveraging AI to maximizing capacity.
7 industry experts share their must-eat meat ideas for today’s menus
Changing consumer demands and broader industry trends have seen big changes in the meat dishes finding their way into commercial kitchens and onto menus. HN grilled seven experts on the latest developments they’ve noted, from the nose-to-tail cooking phenomenon to fusion creations and the glorious lesser-known cuts that are finally achieving well-deserved recognition.
Designing and operating net-zero hospitality properties
Ryan Bieber, associate at Urbahn Architects NY, discusses how travel and hospitality leaders are adapting to achieve net-zero goals.
The future of hospitality in the GCC
Rabih Fakhreddine, the founder and CEO of 7 Management, explores the rapid growth in hospitality in the Gulf.