In an exclusive interview with HN, Hodema consulting services talks with Yasser Al Hobayeb, owner of Delicious Food and member of Erkaz Investment Group Co., and franchisee of Em Sherif Café in KSA.
Franchising is still a viable option for those in the hospitality industry – one that is more risk-free than running a business of your own. Despite the cons, a proven business model is always a sure bet. The right franchise is out there… deciding which franchise is right for you always begins with Hospitality News ME
In Beirut, trends come and go on the club and bar scene in the same amount of time it takes to shake a cocktail. Properties need to be refreshed, neighborhoods are hot - and then not - and then there are the trends in people's tastes, like whisky versus rum. Not many moguls are able to ride the waves smoothly enough to stay in business. We catch up with nice heavyweights who have dominated the scene and are here to stay
In the era of social media, zapping and ever-changing new trends, restaurant operators have a challenging time staying in vogue. Changing your décor, menu and vibe every other month to keep customers on their toes is a big ask for many venues and perhaps difficult to achieve for some. The growing trend of pop-up concepts, however, could be a way around the problem. Setting up a temporary restaurant may initially seem quite ambitious, given that it requires an upfront investment similar to what’s required for a permanent project, before closing down soon after. But don’t judge this book by...
Restaurants, like any other business, aim to adopt a model that enables them to make a profit and viably expand their interests in untapped markets and benefit from their profit potential. One model that has become increasingly popular as a way of achieving these goals is franchising. Abdul Kader Saadi, managing director and owner of Glee Hospitality Solutions, breaks down the regional market
The topic of whether Dubai has yet to establish itself as a true food-destination city is one that prompts animated discussion within the industry. Some experts think independent restaurants are at risk of falling into the standardization trap and losing that all-important passion for food. Daniel During, principal and management director of Thomas Klein International, looks at the pitfalls and how to avoid them
The property is part a 64-storey skyscraper, home to residential apartments, and STC Academy, the Saudi Telecom Company’s technology and leadership academy.
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