Venturing into the world of Gelato
Gelato has seen a whirlwind of trends over the years. Daniel Elias Halabi, the technical advisor chef of Pregel Benelux, uncovers the flavors and influences shaping this frozen dessert sensation.
The EY Survey highlights a flourishing hospitality
The hospitality industry plays a vital role in the economic development of major cities around the world. This is apparent in the case of Cairo, Makkah, Doha, Manama, Abu Dhabi and Dubai, as per the latest findings from the EY Middle East Hotel Benchmark Survey.
Floral design trends for hospitality in the Middle East
With over 200 monthly events on the horizon, florists in the UAE must prepare for a busy period, incorporating 2023 trends and future 2024 designs. Rufina Zharapova, owner of Rufinella Studio UAE, talks floral trends in hospitality.
Future-proofing your F&B business
A successful opening is undoubtedly something to celebrate, but as anyone in the restaurant business knows, maintaining your spot in a competitive market is much more challenging. Extensive planning in the pre-opening phase and keeping on top of the basics afterward are among the steps that will help restaurateurs dodge the common pitfalls. Gebran Bekhazi, managing director of The Food Studio, shares his tips for long-term hospitality success.
Wellness Design Trends in Spas
In the world of spas, a multi-dimensional approach to wellness has become the norm, one that addresses the mind, body and soul. Discerning spa-goers seek extensive treatment menus and cutting-edge facilities to enhance their mental and physical well-being. In this article, Ayuko Suzuki, director of Talise Spa at Jumeirah Al Qasr, tells us about the spa trends that are engaging all the senses.
How the hospitality industry can survive the talent crisis
Ditching yesteryear’s methods of attracting and retaining talent will enable businesses to become sought-after workplaces.
Eye on Morocco
Influenced by myriad civilizations and home to many glorious regional variations of popular dishes passed down the generations, Moroccan cuisine is a firm favorite among foodies worldwide. Issam Rhachi, executive chef at the Park Hyatt Marrakech, takes us on a sensory journey that starts in small rural villages and finishes in world-class restaurants.
Safari reimagined: how responsible travel drives profit
In today’s era of conscious consumerism and environmental responsibility, the hospitality industry stands at a crucial juncture. Zoé Gotti, founder of Complementation.ae, explores the symbiotic connection between responsible travel, purpose-driven initiatives and sustainable profitability. By studying successful sustainable businesses, such as desert safaris in Dubai, Gotti illustrates how this approach can catalyze global change.
The rise of bleisure travel
In the realm of travel, a new trend has emerged that blends business and leisure. Thomas Kurian, hotel manager of LEVA Hotels, explains how and why bleisure travel in on the rise.
What is driving innovation in food products?
The customer is king: an age-old mantra that is particularly true in highly competitive global industries such as F&B. Mark Napier, VP of Dubai World Trade Centre, addresses the driving forces behind food product innovation and the role consumers have in shaping these decisions.