Middle Eastern franchising: a new import
The MENA region has long been a gateway for international franchises, welcoming global brands eager to expand. Now, as the market matures and competition intensifies, regional entrepreneurs are increasingly taking their own concepts abroad with success. Nagi Morkos, founder and managing partner at Hodema Consulting Services, looks at how shifting market trends are redefining the region’s franchising story.
The growing appetite for plant-based cuisine
Once regarded as niche or limiting, plant-based dishes are now appearing on mainstream menus thanks to broader wellness trends and changing eating habits. Abdul Kader Saadi, founder and managing director at Eighty6, examines how hospitality professionals are rethinking their approach to this increasingly in-demand, maturing segment.
Valrhona celebrates 40 years of Guanaja 70% and its legacy of chocolate exploration
Valrhona is celebrating 40 years of Guanaja 70%, an iconic chocolate that transformed the perception of dark chocolate intensity and opened new creative horizons for chefs around the world.
In the kitchen with Rachel Bado, group executive chef
In the kitchen, Rachel Bado, group executive chef creative at SAS Hospitality, finds joy through ingredients, guided by cultures and memories. She shares more in this exclusive interview.
Restaurant concepts to keep an eye on
The region’s diverse hospitality landscape is thriving, with options spanning award-winning restaurants, traditional cafes and everything in between. Here are some of the notable names to put on your radar:
French cuisine’s perpetual renaissance with Guillaume Gomez president of the Gastronomy Group
Long a culinary heavyweight, French cuisine continues to hold its own on the global gastronomic scene, despite growing competition. Guillaume Gomez is president of the Gastronomy Group and France’s ambassador for gastronomy. Drawing on a distinguished career that includes serving as executive chef at the Élysée Palace, he traces the journey of this diverse gastronomic powerhouse and explores its future.
Aline Kamakian on preserving Armenian heritage through worldwide hospitality
From a family table in Beirut to international acclaim, Aline Kamakian, founder and CEO of Fig Holding, has built Mayrig into a global ambassador for Armenian cuisine. A chef whose work extends from disciplined expansion to humanitarian service, she reflects here on preservation, purpose and an upcoming surprise for Lebanon.
Esco-bar Coctel y Cocina: Awarded, elevated, expanding
Esco-Bar, the celebrated Lebanese bar-restaurant concept by MEC Concepts, takes its global expansion to new heights with the opening of Esco-Bar Coctel y Cocina in Palm West Beach Dubai in 2022.
14 hospitality leaders on building brands with staying power
From family legacies to bold startups, the Middle East’s hospitality landscape is being shaped by entrepreneurs with a razor-sharp vision for how they want to grow their business. Careful expansion, investing in team development and creating guest experiences that resonate rather than embracing every trend are among their strategies. Here, 14 regional business leaders share their journeys, from lessons learned to future plans.
