Hospitality organizations have been at the heart of numerous studies focused on gender issues, as women, whether guests, employees or leaders, confront and deal with dilemmas related to this hot topic. Chirine Salha, senior consultant at Ulysses Consulting, discusses what needs to be done to level the playing field
From Mayrig to Mamig and from Lusin to Batchig to Nour, a wave of the finest restaurants in the Middle East, serving Armenian delicacies, is taking the region by storm and gathering a cult-like following.
As an innovator in the field of Public Health, Boecker® organized a public health conference at Hotel Le Royal Dbayeh for the mayors and members of municipal councils from Keserwan-Jbeil, North Metn District, Bekaa, Baalbak and Mount Lebanon region governorates.
A self-taught chef, Alan Geaam became the world’s first and only Lebanese Michelin star awardee just 10 months after opening his fourth restaurant “I received the global industry’s highest culinary honor for incorporating Lebanese techniques and ingredients into French dishes,” he told HN.
Everyone loves a good sandwich, from the mix of ingredients and sauces to the outer layers. Well made, a sandwich is both filling and fulfilling. However, have you also considered how a restaurant operation could resemble a sandwich in structure? Manal Syriani, senior consultant at N4TC, whets our appetite with more
Aref Saade, founder of The Shogun concept and treasurer of The Syndicate of Owners of Restaurants, Café, Night-Clubs and Pastries, revealed that his premium sushi restaurants are now offering take-out and delivery services under the name of “Shogun To Go”.
Nicolas Audi, interior architect, artist, chef, restaurateur and founder of Lebanon’s most reputed catering company, talks about his love for the profession and the various elements that make up his tactful gastronomic approach, while revealing the ideas his company is considering for the near future.
With new market dynamics and the growing influence of millennials, F&B investors are after smarter investment choices. Abdul Kader Saadi, managing director of Glee Hospitality Solutions, offers his insight into the key F&B investment trends and current talking points in evidence across the MENA region