The importance of mapping the food and beverage offerings in malls
Planning the placement of food and beverage units in malls requires careful consideration, as Christian Salloum, founder and managing director of BrandPortunity Hospitality Consultancy, points out.
Forging a greener path for restaurants
As environmental concerns continue to grow, businesses across all industries are increasingly adopting sustainability initiatives to reduce their carbon footprint. Brian Voelzing, founder and managing director of Beluga Hospitality, lifts the lid on the best sustainable practices for restaurants.
Consumer trends that the hospitality industry cannot afford to ignore
In today’s operating environment, pivoting from an established business model and adapting marketing tactics to accommodate new trends are a must. Vineetha Sony, Head of Trade, OCO Global, explains why acting on consumers’ changing tastes, preferences and needs is essential for both success and survival.
Closing the gender gap
Work still needs to be done to ensure that women are represented in higher-grade roles and remunerated accordingly, as Mark Dickinson of DONE! Hospitality Training Solutions points out.
Top 10 strategies to boost Lebanese exports
International FMCG consultant Sam A. Jaoude draws from his extensive studies and experience in North America to share his top 10 strategies for promoting and growing exports in Lebanon.
Is F&B outsourcing on its way out?
Ralph Nader, CEO of Amber Consulting, charts the growing trend among hotel owners to take back their F&B offering inhouse and highlights the benefits of doing so, which include regaining control in key areas and opportunities to increase profits.
Sustainable tourism gains momentum in the Middle East
Multidisciplinary tourism professional Naiara Lopez Giner, Colliers’ associate manager of Tourism Advisory Lead Hospitality & Tourism in the Middle East and North Africa, dives into the region’s booming tourism sector and provides an overview of the ambitious visions and objectives driving sustainable initiatives for a responsible and eco-conscious future.
The gulf coffee takeover
From international brands to homegrown names, and now supported by apps and influencers, the regional coffee scene is booming. Cup in hand, Nagi Morkos, founder and managing partner at Hodema Consulting Services, tells us about the latest trends currently captivating coffee lovers across the MENA and beyond.
The recipe for successful food blogging
Sarmad Zargar, chief business officer, White Page International, gives us the ingredients needed to blog on all things food related and deal with feedback.
Levantine cuisine fab or fad by Michelin Starred chef Greg Malouf
Michelin-starred chef Greg Malouf, recognized as the master of modern Middle Eastern food and co-author of several internationally acclaimed cookbooks, tackles the question of how Levantine cooking has pushed the boundaries to become an iconic cuisine.