Teaching in a time of transformation
In an era of rapid change, hospitality educators are having to rethink not only what they teach, but how they teach it. Addressing both the openings and hurdles this presents,
packaging trends unwrapped
With waste reduction a top concern today, packaging’s role has expanded far beyond simply protecting and promoting products. Two experts lift the lid on the developments that are positioning the industry for a smarter, more sustainable future, from tech-led innovation to circular economy strategies.
Late night storytelling: 7 entrepreneurs on nightlife’s new era
Gone are the days when evening audiences were content with just drinks and a playlist. Today’s guests are curious and emotionally aware, seeking venues that stir the senses and tell stories. Seven nightlife entrepreneurs open up on how they’re crafting unforgettable, immersive experiences that keep people coming back for more.
6 ways to make every ingredient count and help address the food waste crisis, says Omar Shihab
The hospitality industry carries a major responsibility when it comes to addressing food waste, but within this challenge lies opportunity. Omar Shihab, founder and chief sustainability officer at BOCA, shares six practical strategies for cutting waste and building a more sustainable business.
Shaping the future of hotel luxury through experience-driven design
Luxury hospitality is evolving beyond marble lobbies and fine linens. Norman Cescut, founder and CEO at Desita, has the lowdown on how high-end hotels are defined by emotion, culture and purpose.
How alternative proteins are redefining hospitality menus
Alternative proteins are no longer reserved for vegans. Today, they serve as a strategic tool for hospitality businesses aiming to future-proof menus, reduce costs and attract a wider customer base. Nada Elbarshoumi, founder and CEO of Kinfoli Culinary Consultancy, explores the growing role of alternative proteins in hospitality.
Hotel growth: framing the funding forces of the future
Gone are the days when regional investors had to rely on traditional bank financing for major hospitality developments. Today, new capital pathways are emerging at pace across the Middle East, offering business leaders alternative funding options for tomorrow’s projects. Jonathan Worsley, chairman of The Bench and organizer of the Future Hospitality Summit, caught up with three industry experts to explore how these evolving financing models are reshaping regional hotel investment decisions and driving new growth.
Why restaurants must go digital-first
In a world where experience, speed and storytelling define consumer choices, restaurants born from bricks are now being eclipsed by restaurants born from bandwidth. Judith Cartwright, founder at Black Coral Consulting, explains why eateries today are all about content, community and cultural equity.
A classic comeback: inside British cuisine’s renaissance
Brimming with dishes that showcase local, sustainably sourced ingredients, Britain’s culinary scene is enjoying a well-deserved revival. Tom Aikens, chef and proprietor at Muse, explains how inspired culinary creatives are delighting diners countrywide by reinterpreting Best-of-British classics.
Designing hotels with art and hospitality with Sybille de Margerie
Transcending traditional hospitality, today’s hotels are evolving to become creative canvases for cultural expression and emotional connection. Sybille de Margerie, founder and principal at Sybille de Margerie interior design firm, explains how art and design are elevating and enriching the guest experience, weaving meaningful narratives into stays.