International travel: what to expect in 2023
The pandemic taught us that nothing should be taken for granted. And, with most countries having now lifted all Covid-19-related restrictions, the vast majority of people are keen to once again make travel an important part of their lives, albeit in a year of no-normal, as Nada Alameddine, managing partner at Hodema consulting services, explains.
Innovative franchise and manchise models
Franchising is a proven route to the successful international expansion of businesses in various sectors, from hotels and restaurants to high-end fashion and beauty. Babette Märzheuser-Wood, managing director of franchise advisory at Dentons, gives us the lowdown on the different solutions available for companies looking to explore franchising or manchising.
Hygiene norms for hotels and restaurants
A seasoned expert in hygiene and food safety, Bana Kalash Kobrosly, general manager of Rentokil Boecker Lebanon, lifts the lid on hygiene for hotels and restaurants for 2023.
F&B growth in the region
These days, the Middle East is serving up innovative flavors to consumers from all over the world. Naim Maadad, chief executive and founder of Gates Hospitality, discusses the region’s dynamic F&B sector and why the number of award-winning restaurants keeps on rising.
Morocco: more than meets the eye
With its unique culture, landscapes and culinary riches, Morocco is among the world’s most enchanting countries. Hala Matar Choufany, president for the Middle East, Africa and South Asia at HVS, describes the hospitality scene in the North African jewel and what makes it such an intriguing tourism destination.
9 influential restaurateurs at the table
We asked a group of successful restaurateurs to share their insights, philosophies and upcoming projects with Hospitality News Middle East. Here’s what they had to say.
Robotics and automation in the hospitality industry
There has been much talk of robotics and automation in hospitality, including comments that several hotels and restaurants are replacing their staff with robots. While this may make for great marketing and social media coverage, the reality is very different, as Ian Millar, senior in the entrepreneurship and innovation department at EHL, reveals.
From “eat your greens” to going green
Because restaurants generate large volumes of waste, use a considerable amount of energy and exhaust natural resources, many of them are incorporating sustainable initiatives into their daily operations. Chirine Salha discusses the various ways establishments are flying the green flag.
How to grow as a CEO
While CEOs must focus on business growth and how to add value to an organization, they must also look inward and understand the power of their words and actions, as Mark Dickinson of DONE! Hospitality Training Solutions points out.
A gloves-off conversation between restaurants operators and guests
Business consultant Keary Shandler answers the tough question of whether there is a disconnection between diners and restaurant owners, guests, and hotel operators. And tells us how the answer depends on your side of the fence.