Celebrating Boecker’s 27th anniversary
Boecker, the largest public health company in the Middle East, recently celebrated 27 years in the industry. We sat with Michel Bayoud, the firm’s CEO, to find out more about Boecker’s enduring success and the recent surge in demand for hygiene services.
Secretary-general Pololikashvili to lead UNWTO for four more years
Pololikashvili won 76 percent of the votes in a process where the Kingdom of Bahrain also put forward Shaikha Mai bint Mohammed Al Khalifa.
Risk Management: To Plan Or Not To Plan?
Mark Dickinson, founder of DONE! Hospitality Training Solutions, explains why purposeful planning is a must.
Eye For Design: Middle Eastern Restaurants
Covid-19 has played havoc with restaurant design. Interior architect and concept developer Suzy Habre suggests ways of working around the challenges the pandemic presents.
Life Is Sweet In Jordan
There’s nothing quite like the sweet taste of success. HN talks to Hilda Hosh, Owner of Chez Hilda Pâtisserie and Confiserie to discover more about her brand and recipe for staying ahead.
Modern Japanese Restaurant Myazu Opens Its Doors In Riyadh
Myazu, an exciting new contemporary Japanese restaurant, is delighted to announce its launch in Riyadh on Wednesday, 9 December 2020. This sophisticated yet energized concept has been designed with the precise needs of the cosmopolitan Saudi market in mind to bring a unique, world-class addition to the Kingdom’s ever evolving dining scene. As the first brand to be both developed and owned by Modern Food Company, it is expected that Myazu will quickly establish itself as a lifestyle-led hospitality leader, with additional venues planned for 2021.
The Hospitality Sector’s Pledge to Ensure the Safety of Clients
The economic situation has long been weighing heavily on the Lebanese hospitality sector, especially after the Beirut explosion. Things took a turn for the worse with the Covid-19 lockdown.
Saudi Horeca confirms new location
Having postponed this year’s edition due to Covid-19, Saudi HORECA will be taking place in a new venue from February 2-4, 2021. We asked event organizer Jad Taktak, GM of Semark Group, what additional safety measures will be taken and what visitors can expect to find.
Interview with chef Tara Khattar about traditional Lebanese cuisine
Tara Khattar is no stranger to the kitchens of New York City. The Lebanese-born chef has spent years perfecting her trade in the Big Apple, where she has just launched her first cookbook, “Liban,” as a tribute to her homeland and its cuisine.
Securing the future: Continuous Learning
Nouhad Dammous, editor-in-chief of Hospitality News Middle East, delves into the heart of continuous education.