How will COVID-19 affect uniform designs in hospitality?
HN asked this question to Laurent Guinci, founder of Lolo Creative, who has been part of some of the most popular immersive experiences in the world.
Three questions to Stefan Gaessler, GM of Park Hyatt Doha
Getting the balance right between our guests’ need for privacy and desire for a high degree of personalization is an ongoing challenge.
The art of clubbing post covid-19
At a time when social contact comes with great risk, architects are thinking of new ways to create safer spaces where people can interact. Rabih Geha, founder of RG/Architects, discusses what the nightclubs of the future may look like.
Marriott International appoints new CEO and new president
Capuano was responsible for leading global development and design efforts and overseeing the company’s Global Operations discipline.
U-Food’s road to success
U-Food, a distributor of international FMCG products, has established itself as a market leader over the past 27 years. The firm imports goods from over 20 countries and represents around 50 renowned multinational food companies. Here, Mazen Noureddine, general manager of U-Food, tells us more about the road to success and upcoming projects.
A food affair with Mohamad Najem
Mohamad Najem, advisory chef and consultant of Leaders Cooking Academy, gives us the lowdown on the world of cooking and food.
Coral Bloom, a new destination by The Red Sea Development Company
Upon completion in 2030, The Red Sea Project will comprise 50 resorts, offering up to 8,000 hotel rooms and around 1,300 residential properties across 22 islands.
IHG Hotels & Resorts revamps its brand identity
IHG moves from IHG to IHG Hotels & Resorts, reiterating the company’s collection of 16 brands that sit side by side as one family.
How to forecast in uncertain times
Nouhad Dammous, editor-in-chief of Hospitality News Middle East, discusses the importance of making good judgement calls when forecasting.