The future of food tech in Kuwait
There’s no doubt that Covid-19 changed the rules of the game in the world of technology, particularly in the world of F&B. We take a look at how technology is impacting the food scene in Kuwait and the latest trends.
From starting out to staying the course
While any launch is resource heavy, hospitality start-ups also need to stay focused on the future, creating the firm foundations and growth strategies that will help entrepreneurs navigate the challenges of a competitive market and capitalize on opportunities. Jad Shamseddin, COO of Aleph Hospitality, has words of advice spanning launch, post-launch and longer-term plans.
Creating captivating lobby spaces
Gone are the days when hotel lobbies were waiting areas almost solely focused on checking guests in and out. Today, these first points of connection are transitioning into dynamic, multifunctional social hubs, in a development that reflects the ever-evolving expectations of their guests. David T’ Kint, founder of DTK Studio, has the lowdown on the latest lobby design trends.
Hotel marketing strategies to create a perception of quality
Strategist Riky Bains at Brash shares essential marketing strategies for hotels to build quality perception at every level.
Wellness design trends are here to stay
As a NYC-based Urbahn Architects associate specializing in hospitality design, Ryan E. Bieber, RA and LEED AP, discusses the guest-room trends that will define 2024.
The latest UAE food trends for 2024 by The European Union
Furukawa Electric, a prominent Japanese manufacturer specializing in comprehensive communication network infrastructure solutions, is attuned to evolving consumer demands. In this article, they address the trend that center on catering to the glamping needs of the “Instagrammable” generation.
Navigating KSA’s digital culinary frontier
Saudi Arabia’s food and beverage sector continues its dynamic evolution. Naji Haddad, general manager of Deliverect MENA, offers a guided exploration of the intersection between technology and gastronomy.
Unleashing the F&B potential of emerging markets
In a region marked by transition and transformation, food entrepreneurs have plenty of choice when it comes to choosing a destination for a new project. However, while emerging markets are brimming with opportunities, they also present unique challenges. Christian Salloum, managing director of BrandPortunity F&B Consulting, offers a checklist for businesses eyeing openings in changing landscapes.
KSA: transformation on an unprecedented scale
Saudi Arabia’s far-reaching vision to diversify its economy and boost the non-oil sector is delivering extraordinary results, ensuring that the Kingdom remains firmly in the headlines and on investors’ radars. Nada Alameddine, managing partner at Hodema Consulting Services, charts the latest developments in KSA’s fascinating growth story, which range from giga-project pipelines and an ever-expanding private sector to record tourism revenues.
Sustainability in food production
Valeria Krynetskaya, head of plant-based venture THRYVE™, offers her insights on sustainable food production.