The case for franchising
Hospitality franchising has quickly grown in popularity because it offers benefits to both parties. Adul Kader Saadi, managing director of Glee Hospitality, weighs up the pros and cons of franchising.
America’s great restaurant rebound
Like elsewhere, the United States’ restaurant sector has had a tough time responding to the seemingly endless challenges posed by Covid-19. However, interesting trends are emerging, as Rod Clough, President of HVS Americas, explains.
Jordan to host first virtual international exhibition for food industries
Jordan’s Minister of Industry, Trade and Supply, Maha Ali called on the industrial sector to employ technology when promoting products.
200 eateries, award-winning chefs and unique F&B concepts: there’s more than meets the eye to Expo 2020
Expo 2020 Dubai brings cuisines to suit every palate and budget, from old classics to new innovations, street bites and gourmet delights.
Grecco opens in Egypt
Lebanese restaurant-bar Grecco, founded by Disruptive Entertainment Group sal, has just opened its first outpost in Seashell Playa, on Egypt’s north coast.
“Forward Hoteligence” with Raúl González, CEO EMEA of Barceló Hotel Group
Barceló Hotel Group, the 29th largest hotel chain in the world, operates more than 260 four- and five-star leisure and city hotels, with over 60,000 rooms in 22 countries worldwide. The hotels are marketed under four brands: Royal Hideaway Luxury Hotels & Resorts, Barceló Hotels & Resorts, Occidental Hotels & Resorts and Allegro Hotels. HN sat with hotelier Raúl González, CEO EMEA, to discuss Barceló’s expansion strategies and catering to new market conditions.
Redefining hotels in the Airbnb era
To what extent has Airbnb really impacted the hotel industry? Bani Haddad, founder and managing director of Aleph Hospitality, looks at both sides of the argument and draws his own conclusions.
Q6 Catering scoops several awards in Greece
A life-long passion for food and culinary arts describes George Khalil, founder and GM of Q6 Bistro & Catering, UAE. In an exclusive interview, he tells us more about his recent award and striving for excellence.
A class act: Simon Casson’s Four Seasons adventure
With a hospitality career spanning over 35 years, Simon Casson knows a thing or two about hotels. From the early days of washing dishes in a kitchen in the north of England to his current position as president of hotel operations for Europe, the Middle East and Africa at Four Seasons, Casson’s rise through the ranks is nothing short of remarkable. Here, the seasoned hotelier shares his inspiring journey and tells us why his close relationship with Four Seasons has survived more than three decades.
The truth behind artificial intelligence
With new technology reshaping the workplace and changing the way we do business, two experts discuss the effect artificial intelligence is having on the hospitality industry.