7 experts on what’s trending in tableware
The global tableware market is expected to reach USD 79 billion by 2030, with growth driven by increased consumer spending and a shift toward premium products. Seven industry experts share their thoughts on what’s top of the table in tableware, from vibrant mix-and-match combinations to authentic artisanal offerings that enrich the dining experience.
Why innovation is the new buzzword in hotel asset management
A transformation is taking place in hospitality asset management, propelled forward by technological advancements. Bastien Blanc, CEO and board member at TroKadero Hospitality Global, , explains how owners can tap into innovation to optimize their returns and stay ahead of the crowd.
Portugal: a genuine culinary compass
Defined by both history and geography, Portuguese cuisine has plenty to offer diners,from its iconic sardines, fresh from the Atlantic Ocean, and popular cod, to its flavorsome Iberian pork and world-famous pastel del nata sweet treats. José Avillez, chef at Grupo José Avillez and a reference in Portuguese gastronomy, takes us on a culinary tour of his homeland, crossing mountains and coastal cities, with a little island-hopping in between.
5 reasons to include TV in your hotel marketing strategy
In an age of digital saturation, television advertising offers hotels a not-to-be missed opportunity to engage with guests on a deeper level. Remote in hand, Lovetto Nazareth, managing director at Prism Digital shares five ways in which hoteliers can leverage this often overlooked medium.
Putting Ajman on the travel map with HE Mahmood Alhashmi
Combining charm and warm hospitality with a vibrant culture and rich heritage, Ajman has plenty to offer visitors looking for a memorable and authentic stay in the UAE. HE Mahmood Khaleel Alhashmi, director general of the Ajman Department of Tourism Development, talks HN through the steps that the Emirate is taking to showcase its distinctly diverse tourism offering to the world.
5 top tips for exporting to new markets
At a time when the region’s FMCG firms face a challenging economic environment, it makes sense to increase the focus on international sales. Sam A. Jaoude, consultant and CEO of Madenlebanon LLC, shares a checklist of essential steps to getting export ready.
To refurbish or to build new?
It’s a million-dollar question and one that many hotel developers may need to ask themselves in the initial phase of project planning. Both options offer exciting opportunities, but also present challenges. Chirine Salha, board member of the Syndicate of Owners of Restaurants, Cafes, Night-clubs & Pastries in Lebanon, weighs up the pros and cons.
5 experts on why we’re saying ‘Yes please’ to cheese
A favorite filling for sandwiches and used in numerous recipes, cheese remains as in demand as ever, in kitchens worldwide. Five experts offer HN a slice of their cheese-related insights on everything from regional pairings to plant-and-dairy hybrids.
Tareq Ziad Taha: an all-star is born
Located in The Avenues, Kuwait City, Midar offers a sophisticated yet nostalgic seafood experience that draws inspiration from Kuwait’s golden era of the 1960s and 1970s, a time of prosperity in design and culture.
6 dining-out trends to watch
Today’s global food service scene is both dynamic and rapidly evolving, driven forward by changing customer demands, which creative and forward-thinking industry experts are only too willing to accommodate. Diogo Ildefonso, general manager of Glee Hospitality Solutions, highlights six current eating-out trends, which are also expected to continue disrupting dining preferences over the coming years.