The future for food service tech and a human touch
The hospitality industry is in a transformative phase, with technology reshaping traditional operating models at unprecedented pace. Abdul Kader Saadi, founder and managing director at Eighty6, explores how businesses can introduce innovative tools into their operations without losing the all-important personal connection.
Building hotel brands with purpose
Creating a new hospitality concept should never be just another marketing exercise or portfolio expansion. Antony Doucet, chief experience officer at Kerten Hospitality, shares his dos, don’ts and lessons learned when introducing new names into the market.
Kamil Bouloot at the helm of Seagrass Boutique Hospitality Group
At the helm of Seagrass Boutique Hospitality Group Middle East, MD Kamil Bouloot shares how culinary identity drives operations expansion and consistency. Across this interview, he discusses leadership priorities, upcoming openings, regional growth challenges and why protecting food quality remains central to long-term brand success
