Tough trading conditions have been the norm for the Middle East hotel industry over the past five years. A drop in oil prices that began in 2014 inevitably led to an economic slowdown for oil-dependent countries, including Bahrain. Kostas Nikolaidis, Middle East & Africa executive, tracks the kingdom’s early stages of revival and shares his thoughts on where it goes from here

Bartartine’s Executive Chef Joseph Boutros talks to HN about the strategies being employed to keep the brand innovative, relevant and healthy, at a time when the F&B industry is grappling with an increasingly demanding audience

While hotel guests have long expected to receive a good night’s sleep in a comfortable bed made up with crisp, white sheets, the operations providing the laundry services that ensure these demands are met have changed beyond recognition over the years. Here’s the lowdown on what’s happening on the ‘clean scene’

The word manager has a wide variety of interpretations depending on context, whom you ask and the title in which it appears, although as a rule, the role usually includes a level of responsibility. This is why managers must be trained to manage, as Mark Dickinson of DONE! Hospitality Training Solutions explains

Alcohol and food have always reflected societal advancements. Today, the role played by both industry representatives are overlapping, thereby altering what previously were defined occupations. HN investigates

While the benefits of spa and wellness activities have long been known to reduce stress and help us recharge our batteries, recently, there has been an increased focus on adopting a more holistic, mindful living approach all round. Today, it seems, we’re looking beyond beauty and fitness, and embracing the broader concept of wellness
as part of a longer-term investment in our physical and mental health needs. Chirine Salha, senior consultant at Ulysses Consulting, tells us more

HN interviewed Issam Slaimi, general manager of Golden Tulip Media Hotel, to learn more about the renovation project the hotel has undergone, in line with the company’s new positioning

According to 2018’s Global Serviced Apartments Industry Report, there are over one million serviced apartment units worldwide in over 13,000 locations, providing hotel-like amenities. These alternative accommodation facilities have become particularly popular among two categories of travelers, namely the business and family segments. Nada Alameddine, partner at Hodema Consulting Services, explains

Since its launch 42 years ago, Maison Pozzoli has carved a niche as a landmark artisanal bakery. In an exclusive interview with HN, Master Baker François Pozzoli himself, who is participating at HORECA 2019, talks all things bread-related

Damien Leroux has led operations at IDAM, Michelin-starred chef Alain Ducasse’s award-winning restaurant situated at the top of the iconic Museum of Islamic Art in Doha, for almost two years. Here, the executive chef talks to HN about the ingredients he’s discovered since arriving in Qatar, the inspiration that his surroundings are generating and his commitment to supporting local producers

Lebanon’s winemaking industry might be small in scale, but it certainly has plenty of standout strengths. HN interviewed Gaston Hochar, GM, Château Musar, to find out more about the brand’s plans in this ever-growing industry