SCAFA – a vocational institute leaving its mark on the Middle East
SCAFA, the School of Culinary and Finishing Arts in Dubai, is the largest vocational institute in the Middle East and Southeast Asia. Zaigham Abdul Haque, SCAFA’s CEO, discusses talent in the Emirates and providing education to world-class chefs.
Dairy and more with Dermot Farrell
Dermot Farrell, general manager of the food service and consumer foods division of Lakeland Dairies, shares news from the dairy industry and the trends shaping its future.
Franchising: a new perspective on an old business model
Is a new kind of franchising emerging? Daniel During, principal and managing director of Thomas Klein International, believes there is, and provides some interesting case studies to prove it.
Lebanese entrepreneurship at its best
The expansion of Lebanese brands into foreign markets should not be underestimated. Ralph Nader, CEO of Amber Consulting, highlights the growth of this trend and which brands are taking the leap.
ATM is calling startupers and innovators of the hospitality industry
The aim of the ATM Draper-Aladdin Start-up Competition is to help intensify the race to a sustainable future for travel and tourism.
Destination Egypt by Nada Aaad
With a mantra “opportunities don’t happen, you create them,” Nada Aad, concept creator and managing partner of Mon Maki A Moi, sets her sights on Egypt for a range of new F&B projects. Here, she tells us more.
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.
Eclectic Japanese food with prodigy chef Reif Othman
Award-winning chef Reif Othman, owner of the Reif Japanese Kushiyaki restaurant brand, is known for his witty, trendsetting culinary style. Here, he tells us about his latest collaboration with Baky Hospitality and his future projects.
13 chefs’ favorite heavy-duty kitchen
We asked 13 chefs to name their favorite heavy-duty kitchen item and new equipment they are using. Take a look at what they said.
Making sense of the Manchise model
Manchising is a unique business model that’s well suited to hotel owners who are looking for more flexibility or an independent hotelier seeking the support of a well-known brand. Christian Salloum, founder and managing director of BrandPortunity, guides us through this brand management concept and outlines the pros and cons for investors.