Because restaurants generate large volumes of waste, use a considerable amount of energy and exhaust natural resources, many of them are incorporating sustainable initiatives into their daily operations. Chirine Salha discusses the various ways establishments are flying the green flag.
Many would list low dosage, lesser-known grape varieties, organic culture and sustainability when referencing champagne trends. While these matter, however, they are individual, niche points of interests. Champagne consultant Carl Edmund Sherman walks us through the vineyards and uncovers the secrets of what’s fizzing in the champagne bubble.
The fine wine auction market has performed exceptionally well in 2022. Tim Triptree, master of wine and international director of Christie’s wine and spirits department, shares his insights on the wine trends shaping the market and what’s in demand.
Wellness is the fastest-growing tourism segment, so it comes as no surprise that hotels are investing more in their spa facilities. Luxury interior designer Sybille de Margerie tells us what’s hot, and what’s not, in spa design.
Lovetto Nazareth, managing director of Prism Digital, gives us the lowdown on how AI-driven WhatsApp automation solutions are reinventing the way hotels communicate with customers
The wellness tourism market is expected to reach USD 1.02 trillion by 2030, according to a new report by Grand View Research, Inc. Soraya Jouzy, founder of Pearl Tree, examines the trends defining this key industry, which is on track to expand globally at a CAGR of 9.93 percent from 2022 to 2030.
Food and beverage represents a large sector of services within the hospitality industry, whether in hotel cafes and restaurants or off-premises takeaway, catering and food delivery services. Christian Salloum, founder and managing director of BrandPortunity Hospitality Consultancy, addresses the numerous benefits of having attractive F&B venues within hotels and what to consider when launching on-site concepts.
Yasmina Yared is the woman behind Cinco, the first Peruvian restaurant in the Middle East, Sapa and Sofita. Here, she talks about her relationship with South American cuisine and why Peruvian food is still in demand.