Spanish flavors with Patricia Roig, executive chef of BOCA
According to Patricia Roig, executive chef of BOCA, Spanish cuisine is all about flavors and variations. Here, she explains the difference between Spanish and Mediterranean cuisine, regional nuances and the latest trends.
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.
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.
A tribute to Lebanon – Opinion
Dagmar Symes was the first female GM to serve at Lebanon’s iconic Phoenicia Hotel. Despite leaving in 2018, she has remained a staunch supporter of the country’s hospitality scene.
Jannah Hotels & Resorts’ Richard Haddad: How the region is overcoming the pandemic challenges
Due to travel restrictions and booking cancellations internationally, Haddad pointed out the shift of focus to domestic travel that prompted the accommodation and business alternative.
An expert’s opinion: Food for thought during the COVID-19 crisis
Daniel During, owner of Thomas Klein International, a Dubai-based hospitality and F&B consultancy firm, shares his thoughts about the impact of the COVID-19 outbreak on the industry.
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.