The MENA’s 50 Best Restaurants 2023 list has been revealed
The second edition of the Middle East & North Africa’s 50 Best Restaurants awards, sponsored by S.Pellegrino & Acqua Panna, recently brought together the culinary elite of the restaurant industry in Abu Dhabi, United Arab Emirates.
Maristo Hospitality signs master franchise agreement with German Doner Kebab
Maristo Hospitality has taken over the operations of German Doner Kebab (GDK), with plans to expand in the UAE and the Middle East. The official agreement was signed in December 2022 in the presence of Imran Sayeed, group CEO of GDK International, and Maristo Hospitality’s CEO, Gaurav Arora.
Habib Beirut’s bold expansion plans for 2023
After launching a branch in Jordan at the beginning of January, the all-day Lebanese restaurant Habib Beirut has expanded to Erbil.
Wine auction trends of 2022
The fine wine auction market has performed exceptionally well in 2022. Tim Triptree, master of wine and international director of Christie’s wine and spirits department, shares his insights on the wine trends shaping the market and what’s in demand.
An authentic Lebanese success story with Georges Nasraoui
George Nasraoui is a man of many talents. Not only was he able to establish his firm during the Lebanese civil war, but he also managed to expand it on international scale. Here, the founder and CEO of food manufacturing company Sonaco Al-Rabih and VP of the Association of Lebanese Industrialists takes us on a trip down memory lane and discusses what the future holds for his company.
The hotel industry’s F&B scene
Food and beverage represents a large sector of services within the hospitality industry, whether in hotel cafes and restaurants or off-premises takeaway, catering and food delivery services. Christian Salloum, founder and managing director of BrandPortunity Hospitality Consultancy, addresses the numerous benefits of having attractive F&B venues within hotels and what to consider when launching on-site concepts.
It’s a wrap! 2022 highlights with Tony Ramy
Through his restaurant group and his work as president of Lebanon’s RNCP Syndicate, Tony Ramy has dedicated his life to championing Lebanon as a tourist destination. We sat down with the restaurateur to reflect on the past year and discuss what’s on the horizon.
Just Japanese: stories with chef Dave Mangiliman
Dave Mangiliman, executive chef of Origami Sushi, is a food storyteller who uses Japanese cuisine to convey his love and passion for this craft. Here, he shares his insights on the latest trends to watch and explains the secrets to success.
Champagne dreams
Many would list low dosage, lesser-known grape varieties, organic culture and sustainability when referencing champagne trends. While these matter, however, they are individual, niche points of interests. Champagne consultant Carl Edmund Sherman walks us through the vineyards and uncovers the secrets of what’s fizzing in the champagne bubble.