Interview with Fadi Safadi

Interview with Fadi Safadi

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

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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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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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Lebanon’s Culinary Ambassador

Lebanon’s Culinary Ambassador

Globe-trotting chef, television personality and culinary consultant Joe Barza is credited with introducing Lebanese cuisine to diners around the world. We managed to sit him down for a few minutes and ask him to share his thoughts on the past and plans for the future.

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The Best Dressed Takeout in town

The Best Dressed Takeout in town

Branding the box has gone mainstream, providing a great communication channel for showcasing the company’s logo and expressing the purpose of the business or relaying what the brand stands for. Chirine Salha, senior consultant at Ulysses Consulting, lifts the lid on the latest trends.

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The Food Hall Frenzy

The Food Hall Frenzy

Over the years the restaurant concept aswe know it has been challenged, revisited,rejigged and redefined. Nada Alameddine,partner at Hodema consulting services,enlightens us on the most recent shakeup.

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MENA F&B Market Overview

MENA F&B Market Overview

The MENA F&B market is in a continuous state of flux, with constant challenges emerging, and yet the number of opportunities ripe for tapping is on the rise for those with sufficient flexibility to adapt to the climate of the market.

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Four Seasons Resort Dubai at Jumeirah Beach launches Folia, a plant-based menu

Four Seasons Resort Dubai at Jumeirah Beach launches Folia, a plant-based menu

Developed by Chef Matthew Kenney and KBW Ventures, founded by HRH Prince Khaled bin Alwaleed bin Talal Al Saud, Folia is a conceptual plant-based menu

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What are 2020’s culinary trends released by Les Dames d’Escoffier?

What are 2020’s culinary trends released by Les Dames d’Escoffier?

It forecasts the most innovative trends in the culinary and cultural landscape for the next year.

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AMAALA to become an exclusive, sustainable destination for adventurers

AMAALA to become an exclusive, sustainable destination for adventurers

Located within the Prince Mohammed bin Salman Natural Reserve, the 3,800-square kilometer project will form the heart of the Riviera of the Middle East.

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