What makes superfoods so ‘super’?

What makes superfoods so ‘super’?

The key to a healthy body and mind is a balanced and varied diet inclusive of all the food groups along with regular physical activity.

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Zejd Olive Oil Awarded

Zejd Olive Oil Awarded

A home-grown brand, Zejd offers customers visiting its flagship store, House of Zejd, extra virgin olive oils, as well as exquisitely flavored oils, produced from a wide range of fruity olives, cultivated in the groves of the Akkar region of northern Lebanon.

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Experiential Hospitality

Experiential Hospitality

HN investigates the effects that the introduction of natural sounds and contextually logical esthetical elements in private and public spaces has on elevating the outing experience to another level

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Tasty Lebanon

Tasty Lebanon

With vacation season in full swing, National Geographic recently earmarked Lebanon as a must-visit destination for the summer of 2018, not for its landmarks and sites, but rather the food. HN spoke to the stakeholders who were involved in achieving this success for the nation

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Restaurants Trends For 2019

Restaurants Trends For 2019

With the final few months of 2018 fast approaching, it’s time to begin thinking about the trends that will to dominate the restaurant industry in the coming year. Toufic Akl, partner at Hodema Consulting Services, tells us what to look out for in 2019, as we sharpen our knives and forks in anticipation

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Food Hall Explosion: An Alternative To All-Day Dining?

Food Hall Explosion: An Alternative To All-Day Dining?

Encompassing a refined dining experience in a market setting, the food hall concept brings together a range of several independent outlets, each offering their own specialty, yet forming one entity. Ralph Nader, CEO of Amber Consulting, discusses the fancier and ‘foodier’ cousin of the food court

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Armenian Food: The Gastronomic Delights of a Diaspora

Armenian Food: The Gastronomic Delights of a Diaspora

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.

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The Shogun Expands Its Reach

The Shogun Expands Its Reach

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”.

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What’s Clucking?

What’s Clucking?

Year-on-year sales in the chicken industry are rising, with forecasts indicating that growth rates will be sustained in 2018. Maya Bekhazi Noun, founder and managing director of Food Studio, tells us why poultry’s popularity is on the rise

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What’s On A F&B Investor’s Checklist?

What’s On A F&B Investor’s Checklist?

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

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