Interview with Fadi Safadi

Interview with Fadi Safadi

In an exclusive interview to HN, Hodema consulting services talks with Fadi Safadi, founder of Al Safadi, a successful F&B concept launched in 1994, in Beirut, Lebanon.

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All wrapped up

All wrapped up

Individual single-serving F&B products were very probably first introduced primarily to accommodate the commercial airline industry’s space constraints on aircrafts. The concept was then adopted by hotels over time, leading to global brands using them to serve consumers in povertystricken markets. As people began to spend more time outside of their homes, global and local brands have created their own concepts to cater to an ever-growing audience. HN unpacks this important industry to find out more.

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A spirited affair: spotlight on whisky

A spirited affair: spotlight on whisky

Malts and blends were at a fever pitch at this year’s Whisky Live Beirut as spirit aficionados assessed the current market and launched a few future stars. Experts and brand ambassadors attending the show gave us a heads up on what’s here and what’s to come.

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Hospitality Events Calendar 2020

Hospitality Events Calendar 2020

YOUR REFERENCE POINT FOR THE LEADING INDUSTRY EVENTS, GLOBALLY

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HORECA Lebanon on the Horizon

HORECA Lebanon on the Horizon

Marking its 27th edition at Beirut’s Seaside Arena from March 24-27, 2020, HORECA Lebanon is the country’s largest hospitality and foodservice event. We take a look at what’s in store at the four-day exhibition.

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Expanding an Empire

Expanding an Empire

Prominent Lebanese restaurateur Pierre Ziadeh and his partner Souhail Nassar took over the Minet El Hosn area of Downtown Beirut in 2009 with international culinary concepts and development. Through SP Holding, Ziadeh has now successfully expanded throughout the Middle East and is on track to franchise the first of many unique concepts in 2020.

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Clean as a whistle

Clean as a whistle

Any owner, operator or employee at a hotel or restaurant will tell you that the associated elements to ensure an optimally hygiene-friendly hospitality environment, are staggering. These generally depend on two main factors – machines and the best practices system(s) instituted by the operators.

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Articulating Spaces

Articulating Spaces

The interior architect Ramy Boutros sees movement in every texture, life in every stone, warmth in every metal and a dance in every fabric. Specializing in realizing dreams, he is an expert at breathing new life into any space. Here, HN talks to him about the challenges involved in designing some of Lebanon’s most successful homegrown F&B concepts.

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Portugal Invest Outside the Box

Portugal Invest Outside the Box

Tourism has shown itself to be resilient over the last decade, shrugging off the impact of the financial and economic crisis of 2008. This strong performance points to positive returns for investors and broader opportunities for myriad economies. Ralph Nader, CEO of Amber Consulting, looks at why Portugal is holding its own in a competitive market.

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Rate Parity or Disparity

Rate Parity or Disparity

Hotels’ pricing is complex and disparities in rates are extremely common. With the rise of newage channels, hotels are also having problems maintaining a clean, clear vision over their pricing strategy. Spirals in the inventory and rates distribution have made it even more important for hotels to take control of their distribution channels. Serge Chamelian, managing partner of h-hotelier, gives a no-nonsense explanation of the different distribution channels available to hotels.

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