Wellness is the word
The wellness tourism market is expected to reach USD 1.02 trillion by 2030, according to a new report by Grand View Research, Inc. Soraya Jouzy, founder of Pearl Tree, examines the trends defining this key industry, which is on track to expand globally at a CAGR of 9.93 percent from 2022 to 2030.
OPINION: The evolution of Saudi Arabia by Dagmar Symes
Dagmar Symes, the GM of Hill Robinson Project Management shares her views on the transformation of Saudi Arabia’s tourism and hospitality landscape.
From the Kingdom to the world: rethinking Saudi cuisine
In line with the Saudi Vision 2030 plan to diversify the economy with an undeniable emphasis on tourism, Ralph Nader, CEO of Amber Consulting, highlights the importance of rethinking traditional Saudi dishes and its potential to become a globally recognized cuisine.
Restaurant trends with Delphine Gebran
With consumer tastes constantly changing, we spoke with Lebanese interior architect Delphine Gebran to hear what’s trending in restaurant design.
Lifting the lid on food and beverage trends
While restaurants were still reeling from the pandemic in 2021, this year has witnessed fresh flavors and renewed energy on the food scene. Nagi Morkos, founder and managing partner at Hodema consulting services, explores several key trends that are shaping the future of food and beverage.
What does post-pandemic travel look like?
After several years of record lows and disruption, 2022 has marked the dawn of a new era for global tourism and hospitality. But even that does not come without its challenges, as Kostas Nikolaidis, Middle East and Africa executive for STR, explains.
Behind the bar scene
We asked a group of bartenders, bar managers and beverage experts to share their insights on the latest bar trends, which spirits are in demand, which new accessories are making waves and the key ingredients a bartender needs to succeed in the industry.
Forecasting 2023 with 11 hospitality experts
As 2022 draws to a close, 11 hospitality contributors unpack the past and share their predictions for the coming year. Here’s what they said…
It’s about the guest, not the chef
In this opinion piece, Jörg Zipprick, co-founder and editor-in-chief of the international restaurant review aggregator La Liste, reminds the industry who’s king.
From “eat your greens” to going green
Because restaurants generate large volumes of waste, use a considerable amount of energy and exhaust natural resources, many of them are incorporating sustainable initiatives into their daily operations. Chirine Salha discusses the various ways establishments are flying the green flag.