There is no question that the tourism industry is facing some of its toughest days as a result of the COVID-19 pandemic. Ralph Nader, CEO of Amber Consulting, breaks down the facts.

As the global pandemic lockdown leaves restaurants, snack shops and bars temporarily out of business, the foodservice industry is racing to find off-premise alternatives to stay afloat and safeguard jobs. Nagi Morkos, managing partner at Hodema consulting services, discusses the latest trend of cloud kitchens.

The restaurant industry is notorious for its high employee attrition rates, and thus requires an efficient management system. Abdul Kader Saadi, managing director and owner of Glee Hospitality Solutions, takes a look at how these businesses can attract, hire and retain the right personnel.

As countries transition from lockdowns to reopening their borders, the wearing of face masks helps signal the return of safer travels

WTTC designed the Safe Travels stamp to enable travelers to identify destinations which adopted its health and hygiene global standardized protocols.

With human capital being one of the most valuable — and costly — assets of any company, it is not always easy to know how to get the most out of your employees. And the challenge can be even greater when it comes to a younger workforce, as Mark Dickinson of DONE! Hospitality Training Solutions explains.

Kostas Nikolaidis, Middle East & Africa executive for STR, examines the importance of accurate data analysis in the hospitality industry.

HN spoke to Aaron Allen, CEO and chief strategist of Aaron Allen & Associates to know more about how the region’s F&B scene would look.