How AI cuts costs and predicts demand
Alexander Ponomarev, CEO of Syrve MENA, shares his perspective on how technology is revolutionizing the way eateries operate, optimize resources, and anticipate customer needs across the UAE.
Why skills will define the GCC’s hospitality advantage
Regional tourism is surging, with over 50,000 new hotel rooms opening across the GCC in 2025 and more than 104,000 under construction. Roland Hancock, education and skills leader, and chief sustainability officer at PwC Middle East, explains that alongside infrastructure, the region’s competitive edge lies in developing skills to provide the service quality expected by today’s travelers.
Education with purpose: the gateway to careers in hospitality
The world of hospitality is constantly evolving, which presents both opportunities and challenges for professionals looking to climb the industry ladder. Shaun Smith, chef, educator and president of the Africa Chefs Alliance, explains how a combination of continuous learning and self-discovery can bring success to both individuals and their employers.
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.
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.
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.
Starry futures: training for Michelin excellence
In the fast-paced culinary world, where trends shift daily and competition is fierce, the pursuit of brilliance has become both a philosophy and a necessity. With a Michelin star to his name, chef Luigi Taglienti is no stranger to scaling professional heights. Here, he reveals what’s needed to achieve true greatness in the kitchen, from skill and discipline to creative courage.