Novelty is traveling fast. Add rising food health concerns and the popularity of 'Instagrammable' dishes and it’s no surprise to learn that sushi has become one of today's most trending cuisines. HN talks to American, Japanese and Middle Eastern home-grown sushi brands about the strategies they are employing to grow
In our latest interview, we talk to James Wrenn, Senior Manager, Colliers International, on the various forms of hotel investment available across the region, both traditional and alternative
One of Portugal’s starred chefs, José Avillez, teams up with local sensation, Joe Barza, to welcome ZA’ATAR, the new Lebanese experience in Lisbon. Chef Avillez dishes on the culinary duo’s symphony of flavors
The iconic Lebanese pastry brand Noura has launched a new flagship store to celebrate its milestone 70th birthday this year and mark the company’s repositioning in the market. HN sat down for an exclusive interview with Julien Khabbaz, Noura’s CEO, to hear more about his future plans for a brand that he admits is very close to his heart
If you thought chocolate offerings were limited to dark, milk or white varieties, it’s time to think again; today’s alternatives are as diverse as they are delicious, encompassing a vast range of exotic ingredients and even a landmark, fourth Ruby variety. HN delves deeper into the latest developments on the cocoa bean scene
The venue’s décor has been enriched too, with heritage-inspired art.
The event is forecast to attract more than 3,000 visitors,
Al-Ghonaim has already started selling franchises with plans to develop over 10 branches in the KSA within three years.
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