Why Nikkei cuisine is making waves in the MENA region

Why Nikkei cuisine is making waves in the MENA region

According to Ralph Nader, CEO of Amber Consulting, Nikkei cuisine is dominating the international food scene. Here, he explains its rising popularity, especially in the MENA region.

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A gloves-off conversation between restaurants operators and guests

A gloves-off conversation between restaurants operators and guests

Business consultant Keary Shandler answers the tough question of whether there is a disconnection between diners and restaurant owners, guests, and hotel operators. And tells us how the answer depends on your side of the fence.

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Innovative franchise and manchise models

Innovative franchise and manchise models

Franchising is a proven route to the successful international expansion of businesses in various sectors, from hotels and restaurants to high-end fashion and beauty. Babette Märzheuser-Wood, managing director of franchise advisory at Dentons, gives us the lowdown on the different solutions available for companies looking to explore franchising or manchising.

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Hygiene norms for hotels and restaurants

Hygiene norms for hotels and restaurants

A seasoned expert in hygiene and food safety, Bana Kalash Kobrosly, general manager of Rentokil Boecker Lebanon, lifts the lid on hygiene for hotels and restaurants for 2023.

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Why technology matters in the world of franchising

Why technology matters in the world of franchising

Nouhad Dammous, the late editor-in-chief of Hospitality News Middle East, was a firm believer in the power of technology. Here, we share his words on why franchises need to integrate smart systems to improve efficiency and cut costs.

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F&B growth in the region

F&B growth in the region

These days, the Middle East is serving up innovative flavors to consumers from all over the world. Naim Maadad, chief executive and founder of Gates Hospitality, discusses the region’s dynamic F&B sector and why the number of award-winning restaurants keeps on rising.

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9 influential restaurateurs at the table

9 influential restaurateurs at the table

We asked a group of successful restaurateurs to share their insights, philosophies and upcoming projects with Hospitality News Middle East. Here’s what they had to say.

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From “eat your greens” to going green

From “eat your greens” to going green

Because restaurants generate large volumes of waste, use a considerable amount of energy and exhaust natural resources, many of them are incorporating sustainable initiatives into their daily operations. Chirine Salha discusses the various ways establishments are flying the green flag.

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Wellness is the word

Wellness is the word

The wellness tourism market is expected to reach USD 1.02 trillion by 2030, according to a new report by Grand View Research, Inc. Soraya Jouzy, founder of Pearl Tree, examines the trends defining this key industry, which is on track to expand globally at a CAGR of 9.93 percent from 2022 to 2030.

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OPINION: The evolution of Saudi Arabia by Dagmar Symes

OPINION: The evolution of Saudi Arabia by Dagmar Symes

Dagmar Symes, the GM of Hill Robinson Project Management shares her views on the transformation of Saudi Arabia’s tourism and hospitality landscape.

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