Levantine cuisine ranks among the latest trends that the restaurant world is witnessing right now. However, before figuring out what’s behind its rise in popularity, the ‘Levantine’ concept itself needs clarifying. Nagi Morkos, managing partner at Hodema consulting services, explains
Can buyers combine getting the best value for money with satisfying consumer demand for healthier options or do they need to spend more to do so? HN gets to the bottom of the organic meat question: what is it and is it really more beneficial for our health?
A couple of decades ago, a hotel restaurant was often little more than a pass-through for guests and an unlikely eatery choice for locals. The general perception was that restaurants located within hotels were conservative, overpriced and underwhelming, available solely as an option for travelers that didn’t want to go out. Chirine Salha, senior consultant at Ulysses Consulting, gives us the rundown on the latest developments in a highly contested part of hotel management
Fulcrum; LBACC’s restaurant management division at Rafic Hariri International Airport, had good reason to celebrate this year after being awarded the highest number of gold medals at Salon Culinaire and third place in the Lebanese Barista Championship. Executive chef Camille Wehbe was also awarded as an active member of the Académie Nationale de Cuisine, Ile de France, at HORECA 2019
More than 250 attendees from 25 countries, business owners, operation heads, chefs and experts will discuss the latest consumer trends.
As part of the new reforms in the entertainment sector taking place in the Saudi Kingdom, addmind hospitality, the leader in concept creation and F&B management confirmed the opening of a ‘watered-down’ version of its famous club, White. The club will open a ‘high-end cafe lounge’ in Jeddah. The inauguration...
Aleph Hospitality, which currently has nine hotels in its portfolio, manages hotels directly for owners, on a franchise basis or as a white label operator.