Lebanese cuisine in the limelight with master chef Sleiman Khawand
Lebanese cuisine continues to evolve with confidence, blending refinement with a deep respect for tradition. Sleiman Khawand, Lebanese master chef, culinary consultant and founder of Hospitality Professionals Academy, shares his perspective on this dynamic transformation.
Why all-round hospitality training needs a touch
Hospitality venues are stages where employees need to deliver captivating performances that wow guests and keep them coming back for more. The curtain is rising. Daniel During, principal and managing director at Thomas Klein International, offers us front-row tickets to show-stopping insights on the attributes that set staff apart and help to deliver dramatic industry win-wins.
7 secret marketing tactics of busy restaurateurs
Keeping customers coming through the doors is no easy feat in today’s fast-changing dining landscape. So how do the most successful eateries do it? Monica E. Chikhani, founder and managing director of MEC Workshop, shares seven of their secret strategies. But keep them to yourself…
Building hotel brands with purpose
Creating a new hospitality concept should never be just another marketing exercise or portfolio expansion. Antony Doucet, chief experience officer at Kerten Hospitality, shares his dos, don’ts and lessons learned when introducing new names into the market.
Egypt: navigating a robust recovery
Faced with a range of internal and external challenges, the last few years have not been easy for Egypt. And yet in a display of characteristic resilience, the MENA country is now eyeing a brighter outlook, buoyed by a record-breaking year for tourism and ambitious targets for the sector. Nagi Morkos, founder and managing partner at Hodema Consulting Services, takes us through this impressive turnaround.
A time for future-ready hospitality
Christian Salloum, managing director of BrandPortunity F&B Consulting, reveals the essential building blocks of training for a new era and explains why getting the balance right will be key to success.
The healthy food trends shaping 2026
With wellness and nutrition now at the heart of everyday living, consumers are paying much closer attention to what they eat. Nada Alameddine, managing partner at Hodema Consulting Services, serves up an appetizing digest of the varied offerings transforming this growing market segment, from flexitarian diets and fermented delicacies to functional snacks.
5 ways to crack the Gen Z code
There’s a new cohort of customers in town who are bringing both fresh expectations and growing spending power to the hospitality industry. Are you ready for them? Ashleigh Donald, co-founder of Halo Business Consulting, shares five tips to attract and engage the all-important group of Gen Z guests.
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.
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.