Individual single-serving F&B products were very probably first introduced primarily to accommodate the commercial airline industry’s space constraints on aircrafts. The concept was then adopted by hotels over time, leading to global brands using them to serve consumers in povertystricken markets. As people began to spend more time outside of their homes, global and local brands have created their own concepts to cater to an ever-growing audience. HN unpacks this important industry to find out more.

Malts and blends were at a fever pitch at this year’s Whisky Live Beirut as spirit aficionados assessed the current market and launched a few future stars. Experts and brand ambassadors attending the show gave us a heads up on what’s here and what’s to come.

YOUR REFERENCE POINT FOR THE LEADING INDUSTRY EVENTS, GLOBALLY

Marking its 27th edition at Beirut’s Seaside Arena from March 24-27, 2020, HORECA Lebanon is the country’s largest hospitality and foodservice event. We take a look at what’s in store at the four-day exhibition.

Any owner, operator or employee at a hotel or restaurant will tell you that the associated elements to ensure an optimally hygiene-friendly hospitality environment, are staggering. These generally depend on two main factors - machines and the best practices system(s) instituted by the operators.

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.

Tourism has shown itself to be resilient over the last decade, shrugging off the impact of the financial and economic crisis of 2008. This strong performance points to positive returns for investors and broader opportunities for myriad economies. Ralph Nader, CEO of Amber Consulting, looks at why Portugal is holding its own in a competitive market.

Hotels’ pricing is complex and disparities in rates are extremely common. With the rise of newage channels, hotels are also having problems maintaining a clean, clear vision over their pricing strategy. Spirals in the inventory and rates distribution have made it even more important for hotels to take control of their distribution channels. Serge Chamelian, managing partner of h-hotelier, gives a no-nonsense explanation of the different distribution channels available to hotels.

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

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.

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.

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.

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.

Kostas Nikolaidis, Middle East and Africa executive for STR, takes a first glimpse at businesson- the-books for London and Dubai as at the third week of October 2019.

Exceeding guests' expectations is all too familiar to hospitality professionals and is something we strive to do on a daily basis, but what if the tables were turned? As the year winds down, we thought it would be an interesting idea to present the wishes and expectations of our dear friends in the industry, with the intention of gauging their reactions and finding out if 2020 will exceed their own expectations.

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.

Saudi HORECA celebrated its ninth edition at Riyadh International Convention and Exhibition Center from November 26–28, 2019. Here are just some of the highlights.

As consumers seek out more unique experiences, hoteliers are stepping away from the traditional bricks and mortar business and diversifying their offerings.