The definition of luxury in the midst of a major transition

The definition of luxury in the midst of a major transition

The definition of luxury in hospitality is in the midst of a major transition. Industry professional Chirine Salha examines what the term means for the modern-day traveler and how hotels are responding.

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The trends shaping hospitality

The trends shaping hospitality

As hoteliers face a news set of challenges in 2022, Jad Shamseddin, COO of Aleph Hospitality, addresses the hospitality trends that are influencing the sector.

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Interior psychology: restaurant design in 2022

Interior psychology: restaurant design in 2022

Creating a standout restaurant concept is not just a question of taste. Chadi Chidiac, managing partner of Protocol Hospitality Management and Consultancy, discusses the design fundamentals to consider before taking the plunge.

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Discussing culinary trends with Thomas Kyritsis, Le Cordon Bleu

Discussing culinary trends with Thomas Kyritsis, Le Cordon Bleu

Le Cordon Bleu is the leading global network of culinary arts and hospitality management institutes. Offering a range of widely recognized training programs in the fields of gastronomy, wine, hospitality and tourism, this 125-year-old institution is leading the way in industry-related education. Here, Dr. Thomas Kyritsis, the school’s program director of culinary industry management (BBA) and culinary innovation management (MSc), discusses culinary trends.

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The Paris connection: Lebanese concepts in the French capital

The Paris connection: Lebanese concepts in the French capital

The economic crisis in Lebanon has forced many Lebanese restaurateurs to chase new opportunities for their brands abroad, away from soaring inflation rates and political instability. Nagi Morkos, founding and managing partner at Hodema consulting services, tells us more about the Lebanese concepts that have made their way to the French capital.

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The region in numbers

The region in numbers

The Middle East consists of a diverse range of hotel markets that are stimulated by varied segments of the demand and investment sphere. Hala Matar Choufany, president of HVS Middle East, Africa and South Asia, gives us an in-depth look at where the region’s hotel industry stands and what’s likely to unfold in 2022.

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Seaganism

Seaganism

There’s something fishy going on in seafood. Bethan Grylls, New Food Magazine editor, explores some of the trends sweeping the fish sector and how to hook new and old customers.

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Wine experts talking about the latest trends

Wine experts talking about the latest trends

As the wine industry continuously evolves, we asked three experts to tell us about the latest trends, what consumers are looking, how international wine competitions are judged and how restaurateurs should select bottles.

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Increasing efficiency by going paperless

Increasing efficiency by going paperless

Mark Dickinson of DONE! Hospitality Training Solutions explores the importance of a paperless work environment.

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