Five minutes with Emma Banks, Hilton’s visionary hospitality executive
Emma Banks, VP F&B strategy and development EMEA of Hilton, is a multi-award winner, guest writer and seasoned hospitality professional. We spoke to her about the challenges and opportunities the industry is current witnessing and her own experiences.
A sweet encounter with Karim Bourgi
Born in Senegal to Lebanese parents, Karim Bourgi graduated from Le Cordon Bleu Paris in 2000 and trained in the finest establishments in France. As a member of Les Toques Blanches du Monde, the International Cheese Guild and brand ambassador of Elle & Vire, Valrhona and Carpigiani Italia, the pastry chef talks to us about his delicious creations and plans for the future.
Enjoying a taste of Paris with Mandarin Oriental
Roger Maroun, director of sales diplomatic for the Middle East at Mandarin Oriental Hotel Paris, gives us a taste of Paris beyond the Covid-19 pandemic.
Hospitality News Talks explores ways travel agencies and tour operators in Lebanon can adapt and innovate
Powered by Hospitality News Middle East and funded by the USAID Lebanon Enterprise development (LED) project, Hospitality News Talks held its 12th virtual roundtable on April 28 — “How travel agencies and tour operators in Lebanon can adapt and innovate.” The online session, the final in a series of talks moderated by Hodema consulting services, welcomed a panel of travel agents, tour operators and tourism experts to discuss the current state of the industry and how to attract visitors to Lebanon.
G20 ministers support UNWTO’s recommendations for tourism’s green transformation
The recommendations were identified as a key resource for advancing progress in the policy area of green transformation of the world’s leading economies.
Hiring for hospitality
Hiring for hospitality positions is not always straightforward, especially when soft skills really matter. We hear what two hoteliers and two restaurateurs have to say about recruiting the right people for their organizations.
What’s new in meat?
Despite the rise in plant-based and vegan diets, meat is still very much on the table. We spoke to six professionals to learn more about the market and how to identify a good cut.
Renowned Lebanese chefs and entrepreneurs explore the future of Lebanese cuisine
Powered by Hospitality News Middle East and funded by the USAID Lebanon Enterprise development (LED) project, Hospitality News Talks held its 11th virtual roundtable on April 22 — “Rethinking the future of Lebanese cuisine.” The online session, one of 12 such talks moderated by Hodema consulting services, welcomed a panel of renowned Lebanese chefs, restaurateurs and entrepreneurs to share their views on how Lebanese cuisine can evolve.
Hunter & Barrel opens at Vida Emirates Hill, Dubai
Paying homage to the region’s history of land and sea hunting, Hunter & Barrel has opened its doors at Vida Emirate’s Hills, offering clients a range of charcoal roasted meats and vegetables, a selection of coffee and barrel-aged craft beverages.
Hotels: how to stand out from the competition
Differentiating yourself from the crowd is a task that demands the full attention of any hotelier, and the responsibility has become an even greater one in the post-Covid-19 era. Patrick Landman, CEO and founder of Xotels, an international boutique and independent management company, looks at how to attract attention for all the right reasons.