The patent was granted to Emirati inventor Abdulla Alshehhi, founder of the UAE Iceberg project, which will boost investor confidence in the concept’s technical and economic feasibility.
Is a new kind of franchising emerging? Daniel During, principal and managing director of Thomas Klein International, believes there is, and provides some interesting case studies to prove it.
The definition of luxury in hospitality is in the midst of a major transition. Industry professional Chirine Salha examines what the term means for the modern-day traveler and how hotels are responding.
The catering sector has witnessed huge changes over the last few years, with consumers demanding healthier and more sustainable options. We discussed the latest trends and more with seven of the leading catering companies in the Middle East.
Creating a standout restaurant concept is not just a question of taste. Chadi Chidiac, managing partner of Protocol Hospitality Management and Consultancy, discusses the design fundamentals to consider before taking the plunge.
Le Cordon Bleu is the leading global network of culinary arts and hospitality management institutes. Offering a range of widely recognized training programs in the fields of gastronomy, wine, hospitality and tourism, this 125-year-old institution is leading the way in industry-related education. Here, Dr. Thomas Kyritsis, the school’s program director of culinary industry management (BBA) and culinary innovation management (MSc), discusses culinary trends.