Fruitop’s initiative of offering the Saudi market fresh fruit from Greece

Fruitop’s initiative of offering the Saudi market fresh fruit from Greece

The European Project ‘Fruitop’ was held this November in Jeddah’s Radisson Blu and attended by representatives from major fresh fruit importing companies, wholesalers, retailers, as well as the media. Also present at the event were two official representatives from the Greek authorities in Jeddah, Evgenios Kalpyris, General Consul and Nikolas...

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The future of the F&B industry in the Middle East

The future of the F&B industry in the Middle East

The Middle East’s F&B industry has currently entered a paradoxical state; while there is clear evidence of incredible year on year growth, which is undoubtedly a reason to celebrate, these results come tempered by a variety of challenges that have easily made the sector one of the region’s most cutthroat fields in which to operate. Abdul Kader Saadi, managing director and owner of Glee Hospitality Solutions shares his thoughts

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Generic goods – The new approach

Generic goods – The new approach

F&B operations are based on three major pillars of equal importance; location, service and quality of offering. The quality of offering is determined by two key factors, namely the standard of the raw materials used and the skill in production. Chadi Chidiac, managing partner of PROTOCOL, looks at purchasing and its impact on the bottom line

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Finding a winning design formula for a Lebanese QSR

Finding a winning design formula for a Lebanese QSR

When it comes to transposing an idea into a realistic, tangible concept that holds true and flows seamlessly, choosing the right architecture firm becomes central to the entire creation process. However, add to that the rise in popularity of oriental design and fast-casual eateries, and an already-challenging process is set to become even trickier. Fortunately, Antoine Tabet Associates showed themselves more than capable of executing a project that would meet these and other specific criteria

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Ghost restaurants

Ghost restaurants

Waiter-free, digitally driven, cheaper to run and with no tables to clean, these restaurants are starting to disrupt the traditional eatery in no small way. Gebran Bekhazi, managing partner of The Food Studio, fills us in on the details

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Nordic Cuisine

Nordic Cuisine

HN explores a regional cuisine that has gone from being largely unknown to gradually generating global interest among chefs and foodies alike over the past decade, due to its extreme simplicity, focus on seasonality and vibrant colors

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When in Damascus

When in Damascus

Now that the Syrian conflict appears to be winding down, Tarek Hammoud, offshore team manager and consultant at Hodema Consulting Services, breaks down the city of Damascus, while mapping out its path to recovery

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Bottoms up

Bottoms up

The most valued entity when it comes to commercial kitchens is space, which today is necessitating a re-evaluation of the equipment needed. Here, technology plays a central role in optimizing the existing setup

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Here’s to organic growth

Here’s to organic growth

To learn more about what’s making waves across the Middle East market, HN spoke to four of the country’s longest-standing and most prominent providers of organic products

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