The changing role of hotels
Although we are on the path to recovery, the hospitality industry barely resembles its pre- Covid-19 state. Kostas Nikolaidis, Middle East and Africa executive for STR, examines today’s hotel sector and emphasizes the need for change.
Alternative lodging options in the middle east
In the hospitality industry today, customers have a considerable number of alternatives compared to the options that were available only few years ago. But does that mean traditional hotels will see a decline in demand? Jad Shamseddin, COO of Aleph Hospitality, sheds light on some types of accommodation that are experiencing growth in the region.
Who’s looking for a room in 2022?
As the world enters post-pandemic mode, Christian Salloum, managing director of BrandPortunity F&B consulting, explores the trends that are set to shape hospitality and the companies shaking up the competition for online bookings.
Alternative lodging: from refined to rustic
Encouraging a new wave of small hotels and local entrepreneurial ventures while valuing heritage and the environment is something Daniel During, principal and managing director of Thomas Klein International, feels strongly about. Here, he describes what the Middle East’s hospitality sector should be focusing on if it is to compete with other markets.
A feast for the eyes and taste buds
Eager to learn new cooking techniques and share the rich flavors and spices of home, Chef Joe Barza recently journeyed from his native Lebanon to Ohio, USA, to spend a week at the Certified Angus Beef Culinary Center.
Greek delights: tourism rebirth
Traditionally a sun and sea destination, Greece is working hard to reposition itself and shed its traditional tourism image. HVS Athens’ director Pavlos Papadimitriou and analyst Gelina Kordoni provide an in-depth analysis of the country’s tourism past and how the sector is evolving.
Just Desserts
From traditional favorites to dairy-free, low-carb options, sweet treats have evolved to become an essential component in modern food trends, particularly in the Middle East, as Natalya Latypova, managing director of Glee Hospitality Solutions, explains. F
The rise of food aggregators
Demand for food delivery spiked during the pandemic and the sector is slowing no signs of slowing down. Naim Maadad, CEO of Gates Hospitality, outlines the food delivery models defining the industry and how things are likely to play out in 2022.
Boutique hotels and guesthouses: swimming against the current
As tourism slowly picks up after months of forced lethargy, the industry is now counting its casualties. However, guesthouses seem to have weathered the storm fairly well, as Nagi Morkos, founding and managing partner at Hodema consulting services, notes.
Food delivery in focus
The F&B sector has witnessed a significant rise in the number of online food ordering and food delivery companies in recent years, with the pandemic accelerating growth in this sector. Maya Bekhazi Noun, founder and managing director of The Food Studio, tells us why online food delivery is here to stay and how technology is playing a role.