The healthy food trends shaping 2026
With wellness and nutrition now at the heart of everyday living, consumers are paying much closer attention to what they eat. Nada Alameddine, managing partner at Hodema Consulting Services, serves up an appetizing digest of the varied offerings transforming this growing market segment, from flexitarian diets and fermented delicacies to functional snacks.
5 ways to crack the Gen Z code
There’s a new cohort of customers in town who are bringing both fresh expectations and growing spending power to the hospitality industry. Are you ready for them? Ashleigh Donald, co-founder of Halo Business Consulting, shares five tips to attract and engage the all-important group of Gen Z guests.
How AI cuts costs and predicts demand
Alexander Ponomarev, CEO of Syrve MENA, shares his perspective on how technology is revolutionizing the way eateries operate, optimize resources, and anticipate customer needs across the UAE.
Why skills will define the GCC’s hospitality advantage
Regional tourism is surging, with over 50,000 new hotel rooms opening across the GCC in 2025 and more than 104,000 under construction. Roland Hancock, education and skills leader, and chief sustainability officer at PwC Middle East, explains that alongside infrastructure, the region’s competitive edge lies in developing skills to provide the service quality expected by today’s travelers.
Education with purpose: the gateway to careers in hospitality
The world of hospitality is constantly evolving, which presents both opportunities and challenges for professionals looking to climb the industry ladder. Shaun Smith, chef, educator and president of the Africa Chefs Alliance, explains how a combination of continuous learning and self-discovery can bring success to both individuals and their employers.
Teaching in a time of transformation
In an era of rapid change, hospitality educators are having to rethink not only what they teach, but how they teach it. Addressing both the openings and hurdles this presents,
packaging trends unwrapped
With waste reduction a top concern today, packaging’s role has expanded far beyond simply protecting and promoting products. Two experts lift the lid on the developments that are positioning the industry for a smarter, more sustainable future, from tech-led innovation to circular economy strategies.
Designing hotels with art and hospitality with Sybille de Margerie
Transcending traditional hospitality, today’s hotels are evolving to become creative canvases for cultural expression and emotional connection. Sybille de Margerie, founder and principal at Sybille de Margerie interior design firm, explains how art and design are elevating and enriching the guest experience, weaving meaningful narratives into stays.
Starry futures: training for Michelin excellence
In the fast-paced culinary world, where trends shift daily and competition is fierce, the pursuit of brilliance has become both a philosophy and a necessity. With a Michelin star to his name, chef Luigi Taglienti is no stranger to scaling professional heights. Here, he reveals what’s needed to achieve true greatness in the kitchen, from skill and discipline to creative courage.