Trade professionals’ take on bottled cocktails
The world of cocktails is not what it used to be, with pre-mixed products taking the lead. Here’s what the trade professionals have to say about the rising trend for bottled varieties.
Hospitality and foodservice event HORECA debuts in Oman
HORECA Oman provides a platform for key buyers to network with investors, retailers, distributors and stakeholders.
Innovation and operational excellence
It takes much more than a healthy balance sheet for a business to thrive. Michael Donald, co-founder of Halo Business Consulting, discusses how to optimize resources and efficiencies, encourage and implement organizational change, and create a culture that accelerates innovation.
A dinner for the senses with award-winning chef Frédéric Jaunault at Eddé Sands
Frédéric Jaunault, founder of the Academy of Fruits and Vegetables in France and “MOF Primeur” (Best Craftsman of France – Fruits and Vegetables category), has had an interesting journey. Having previously worked in the United States and in Bermuda, as well as at the iconic Ledoyen, the Plaza Athenee, Bernard Loiseau and Le Normandie in Deauville, he decided to specialize in vegetables, finding balance between tradition and modernity, technicity and pleasure. Here, Jaunault tells us about his upcoming charity gala dinner by Mon Liban d’Azur, which is set to take at Eddé Sands, Byblos -Lebanon, on May 28, 2022.
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.
HORECA Kuwait opens for its 10th edition
Over the past decade, HORECA Kuwait established itself as a prime meeting place for professionals to network and do business.
Giovanna Mansi Lutfi takes the Lebanese Lira to Miami
As managing partner of WSH LLC and Tastings SoFlo LLC, a luxury catering and events company, Giovanna Mansi Lutfi has plenty of hospitality experience. Her latest concept, Lira Miami, pays homage to her Lebanese heritage.
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.
An extremely enticing entremet efendi
Nutty, fruity and perfectly chocolatey, this recipe by Chef Marc Pauquet of The CHOCOLATE ACADEMY™ hits all the high notes.
Why inspiration matters
In a world obsessed with social media and virtual reality, Mark Dickinson of DONE! Hospitality Training Solutions examines how managers can create a corporate culture that inspires each and every employee.