Mexican culinary trends redefine everyday consumption
Innova Market Insights reveals how culinary trends in Mexico are reshaping food choices, blending health, affordability, and authentic culinary heritage across categories.
Jordan’s USD 9 billion investment set to unlock new hospitality growth
The Jordan Tourism Board (JTB) officially announced that visitor arrivals from GCC nations reached record-breaking levels throughout 2024.
International cuisines take center stage with award winning chef Thomas Frake
International cuisine takes center stage and global flavors converge, as UK MasterChef Champion of Champions 2025 and UK MasterChef 2020 winner Thomas Frake, executive chef and owner of The Silks Pub, weighs in on evolving dining trends.
3 management models steering hospitality’s future with Bastien Blanc
As traditional hotel operations come under mounting pressure to modernize, owners face critical decisions about which operational model best serves their assets. Bastien Blanc, co-founder and board member at TroKadero Hospitality Global, unpacks the three distinct approaches redefining how hotels are managed today.
Saudi Arabia tourism and hospitality boom drives USD 1.3 trillion development pipeline
According to Knight Frank’s Saudi Report 2025, Saudi Arabia is accelerating its economic transformation under Vision 2030, supported by a USD 1.3 trillion real estate and infrastructure pipeline.
Regenerative tourism trends reshape global travel behavior
Regenerative tourism trends are gaining traction as travelers increasingly look for experiences that support local communities, protect ecosystems and create meaningful connections with destinations.
The return of maximalist restaurants
Luxury hospitality is evolving beyond marble lobbies and fine linens. Norman Cescut, founder and CEO at Desita, has the lowdown on how high-end hotels are defined by emotion, culture and purpose.
How to better manage food waste in tourism
From hotel buffets to airline catering and destination events, significant volumes of edible food are discarded daily. UN Tourism senior communications specialist Megha Paul highlights why food waste is tourism’s most preventable challenge and outlines practical strategies to reduce surplus sustainably.
Insights from talks at HORECA Kuwait 2026
HORECA Riyadh and Salon du Chocolat et de la Pâtisserie Riyadh (15–17 December 2025) at Riyadh Front Exhibition and Conference Center successfully gathered the region’s hospitality and foodservice industry.
Social commerce revolution drives direct bookings from Instagram and TikTok
Riky Bains, social media strategist, believes social platforms are no longer just inspiration channels. Rather, they are becoming fully integrated booking environments reshaping the hospitality journey. We explore this shift further.