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.
The Chocolate Craze
Semi-sweet, extra-dark, organic and vegan are just a few varieties that have become more popular in recent years. HN gets the lowdown on the latest trends in the world of chocolate from suppliers and chocolatiers across the region.
The Lowdown on Malak al Tawouk with CEO Joseph Sami Saade
Since opening in 1996, Malak al Tawouk has gone from strength to strength. Now, the Lebanese fast-food chain has entered the European market. Joseph Sami Saade, the firm’s CEO, tells us more.
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.
Em Sherif enters a new expansion phase in Lebanon
7 Management and ADIHH have unveiled the expansion of the Em Sherif brand into the UAE, with the launch of Em Sherif Sea Café.
Manousheh NYC: the Coolest Bakery on the Block
After moving to the US to study, Ziyad Hermez decided to learn how to make traditional Lebanese flatbread and open a bakery in one of New York’s hottest neighborhoods. Today, Manousheh NYC is a firm favorite among expats and locals alike.
What will the future of food delivery look like?
Online delivery channels have captured the new food delivery trends with their easy to use platforms, advertising wittiness, and constant innovations.
