Spanish flavors with Patricia Roig, executive chef of BOCA
According to Patricia Roig, executive chef of BOCA, Spanish cuisine is all about flavors and variations. Here, she explains the difference between Spanish and Mediterranean cuisine, regional nuances and the latest trends.
Steering travel and tourism toward a greener future through innovation
Dr. Jassim Haji, president of Global Artificial Intelligence Group, considers the ways in which tech is helping to put sustainability at the heart of sectoral development.
It’s all about identity
Riky Bains, partner and brand strategist at Klinical, explains why destinations need to identify their strongest assets and find the most effective ways of presenting them.
The recipe for successful food blogging
Sarmad Zargar, chief business officer, White Page International, gives us the ingredients needed to blog on all things food related and deal with feedback.
Egypt on the rise
Egypt’s hospitality market has seen robust growth across the sector driven by the rapid tourism recovery post-pandemic, primarily bolstered by government and private sector economic initiatives, including, but not limited to, the establishment of new reforms and the development of new hospitality products/demand generators. These initiatives, along with strong domestic demand, supported a healthy market recovery. HVS forecasts that the opening of The Grand Egyptian Museum (GEM) later this year will further induce demand to benefit the hospitality industry across the country. We learn more with Ahmad Yousry Elbeheiry MRICS, associate director of HVS Middle East & Africa.
The value of awards in aspirational and destination dining
Duncan Fraser Smith, author of “Create to Plate,” reveals the top five reasons why awards are essential for the success of aspirational and destination dining.
Pabana party
There’s always an excuse to celebrate, and what better way than with this tasty recipe by Romain Renard, regional head of Callebaut’s Chocolate Academy Centers in the MENA region.
Why brand marketing strategies matter
A startup without a strategy is like a ship without a captain; although it may stay afloat, the destination reached is unlikely to be the one that was desired. Riky Bains, partner and brand strategist at Klinical, highlights the value of clear brand marketing strategies for hospitality startups.
The third wave of virtual work
Carla Pianese, a remote worker and senior program manager at Tricolor Associates Management Consultancy, gives us her take on the third wave of virtual work, which centers on enhancing collaboration, productivity and management.
The human side of hospitality
Hospitality relies on the people performing the wide range of roles across the industry to keep the wheels turning, from kitchen staff and receptionists to IT experts and management. With competition among employers tough and staff turnover high, eight HR professionals share their thoughts with HN on how the sector can identify, hire and hold on to talents.