Is F&B outsourcing on its way out?
Ralph Nader, CEO of Amber Consulting, charts the growing trend among hotel owners to take back their F&B offering inhouse and highlights the benefits of doing so, which include regaining control in key areas and opportunities to increase profits.
The gulf coffee takeover
From international brands to homegrown names, and now supported by apps and influencers, the regional coffee scene is booming. Cup in hand, Nagi Morkos, founder and managing partner at Hodema Consulting Services, tells us about the latest trends currently captivating coffee lovers across the MENA and beyond.
Why embedded insurance is on the rise
Embedded protection products are proving increasingly popular among customers in the post-pandemic travel revival. Peter Smith, vice president, Strategic Partnerships – Travel, EMEA, at Cover Genius, outlines the reasons.
Why we’re sticking with Japanese cuisine
Light, healthy and convenient, sushi unsurprisingly remains a top eating trend internationally, with regional appetite on the rise for sushi and other Japanese dishes. Nada Alameddine, managing partner at Hodema consulting services, tracks both the history of Japanese food and the latest trends, from humble rolls of rice to flavorsome fusion experience.
Anyone for tea
Spanning a variety of aromatic flavors and herbal infusions, created from leaves grown in the ancient gardens of China or Taiwanese mountains, tea is much more than a breakfast accompaniment or afternoon ritual. We asked four experts to share their thoughts on the perfect cup of tea, new trends and how the future’s shaping up for this ever-popular beverage.
What’s brewing across the coffee market
Industry professionals update us on the latest developments on the coffee landscape, from new tech trends focused on automation and multi-functional systems to cold brews that provide a perfect alternative in sunny climes and even hot chili infused espressos.
What’s making waves on the green coffee scene
Maria Barquin, green coffee merchant at SUCAFINA Specialty, explains how post-harvesting innovation is driving shifts in behaviors among the region’s coffee lovers.
More than meats the eye
Five experts get their teeth into the tasty topic of meat industry trends, sharing their thoughts on everything from getting creative with lesser-known cuts to the importance of careful sourcing and good animal welfare.
The human side of hospitality
Hospitality relies on the people performing the wide range of roles across the industry to keep the wheels turning, from kitchen staff and receptionists to IT experts and management. With competition among employers tough and staff turnover high, eight HR professionals share their thoughts with HN on how the sector can identify, hire and hold on to talents.
Sustainable tourism gains momentum in the Middle East
Multidisciplinary tourism professional Naiara Lopez Giner, Colliers’ associate manager of Tourism Advisory Lead Hospitality & Tourism in the Middle East and North Africa, dives into the region’s booming tourism sector and provides an overview of the ambitious visions and objectives driving sustainable initiatives for a responsible and eco-conscious future.