Beyond the standalone restaurant with chef Julien Guilloret of Jiwan
Some restaurants exist solely to serve a meal. Others become part of something much larger. At Jiwan, nestled within the National Museum of Qatar, dining is woven into the country’s cultural narrative, where every dish offers a deeper connection to Qatar’s heritage, traditions and identity. Chef Julien Guilloret tells us more.
Why wellness strategy delivers a competitive edge
Once an add-on, wellness has evolved into a defining strategic priority for hospitality operators, driven by shifts in guests’ demands. Monica E. Chikhani, managing director and founder of MEC Workshop, explains how integrating wellbeing into every aspect of a stay can help brands stand out and succeed.
Jeddah Tower set to elevate Saudi Arabia’s hospitality landscape as world’s tallest building by 2028
Rising above 1,000 meters, Jeddah Tower is set to redefine luxury hospitality, tourism and urban development in Jeddah. Poised to become the world’s tallest building, the tower is progressing toward its anticipated completion in August 2028, drawing strong global attention.
Franchising: a strategic tool for MENA hospitality growth
Growing investor confidence and economic diversification are prompting hospitality brands to rethink how they approach regional expansion. Hala Matar Choufany, president of HVS Middle East and Africa, spotlights the evolving partnership models and considers what they signal for the sector’s future.
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.
Clovis Khoury, the Lebanese chef who refused to be defined by Michelin
Clovis Khoury, owner and head chef of SAS Lyle Maison Clovis, turned his back on Michelin acclaim to pursue true culinary freedom. Rooted in simplicity and devoted to local producers, he is now shaping his most daring chapter yet. We discover the story behind his bold vision.
MRA reports Middle East’s meat market disruption
Based on a 2025 report by Market Report Analytics (MRA), the Middle East edible meat industry is experiencing significant transformation. While traditional meat consumption remains dominant, the rise of plant-based meat substitutes is creating new dynamics, driven by shifting consumer preferences, sustainability concerns and evolving dietary trends across the region.
Redefining family travel with Ozgur Cireli, GM of Rixos Bab Al Bahr
Family travel is evolving fast. From wellness to adventure, discover the bold trends reshaping multi-generational, experience-driven holidays for unforgettable memories with Ozgur Cireli, general manager of Rixos Bab Al Bahr Rixos Bab Al Bahr.
Insights from talks at HORECA Riyadh
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.