The rise of digital technologies is taking the food delivery business to a new level, drastically disrupting traditional dining habits. Nagi Morkos, managing partner at Hodema consulting services, discusses a trend that’s definitely here to stay.
We provide gourmet-quality food from 18 in-house freshly made sauces. Duck confit, braised beef and marinated chicken are just a few of our specialties.
From changing customers’ behavior to new strategies that will help businesses pivot and thrive, COVID-19 is changing the F&B scenery in the region.
An IT programmer, a social media specialist and a graphic designer walk into a coffee shop… and now it’s a co-working space. If you don’t see the humor in this joke, you probably haven’t experienced a co working space to the full. The concept has been around for a while now, but is still fairly new in the Middle East. Nada Alameddine, partner at Hodema consulting services, fills us in on the details
The market devoted to leisure and recreation is flourishing, thanks to a rising middle class with higher levels of purchasing power and retiring baby boomers who have more disposable income to spend on fun. Nada Alameddine, partner at Hodema consulting services, tells us more
Sharpen your knives and fasten your aprons: it’s that time of the year when we look at what’s going to be on trend in the coming months. There are no major outsiders in this year’s trends – food lovers are continuing to set store by healthy eating, traceability and authenticity, alongside efficiency and creativity in their dining options. However, classic establishments, such as sushi restaurants and steak houses, are also returning to the spotlight. Nagi Morkos, managing partner at Hodema consulting services, gives us the must-know trends for next year