How to organize an out-of-this-world event
What makes a luxury event a truly unforgettable experience for clients and their guests? Four industry professionals take us behind the scenes to reveal what’s involved in planning and designing an ultra-special celebratory occasion, from personalized experiences to 3D mapping projections.
From starting out to staying the course
While any launch is resource heavy, hospitality start-ups also need to stay focused on the future, creating the firm foundations and growth strategies that will help entrepreneurs navigate the challenges of a competitive market and capitalize on opportunities. Jad Shamseddin, COO of Aleph Hospitality, has words of advice spanning launch, post-launch and longer-term plans.
5 ways to make your start-up stand out to investors
Securing investment for a concept can be particularly challenging in a competitive environment. Naim Maadad, chief executive and founder of Gates Hospitality, offers his advice on how to catch the eye of investors and clinch that all-important funding.
Why chefs shouldn’t give up on sustainability
Peeter Pihel, co-founder and head chef at Fotografiska Tallinn, stresses the importance of integrating eco-friendly initiatives into the culinary experience.
Paris through Lebanese Eyes
The economic challenges in Lebanon have compelled numerous Lebanese restaurateurs to seek new prospects elsewhere. Thus, seeking respite from high inflation and political uncertainties. As a result, several Lebanese concepts have found a presence in the city of Paris.
Resilient Lebanon: tourism’s triumphant phoenix
Lebanon is a phoenix, according to Amine Moukarzel, president and partner of Louvre Hotels Group and Golden Tulip Hotels MENA. Here, the veteran hotelier shares his thoughts on the country’s rise.
A new era of customer relationship management
AI-driven CRM tools and chatbots are taking customer engagement to the next level. With today’s guests demanding seamless and personalized experiences, hotels that invest in these industry disruptors will gain a competitive edge, as Lovetto Nazareth, managing director of Prism Digital, explains.
Hotel marketing strategies to create a perception of quality
Strategist Riky Bains at Brash shares essential marketing strategies for hotels to build quality perception at every level.
Unleashing the F&B potential of emerging markets
In a region marked by transition and transformation, food entrepreneurs have plenty of choice when it comes to choosing a destination for a new project. However, while emerging markets are brimming with opportunities, they also present unique challenges. Christian Salloum, managing director of BrandPortunity F&B Consulting, offers a checklist for businesses eyeing openings in changing landscapes.
Sustainability in food production
Valeria Krynetskaya, head of plant-based venture THRYVE™, offers her insights on sustainable food production.