In pursuit of strengthening strategic alliances and expanding into global markets, Gray Mackenzie Retail Group has officially signed a franchise with the renowned French Monoprix retail chain.
USMEF empowers the Egyptian culinary community with a U.S. Beef seminar and capacity-building program
In collaboration with the Egyptian Chefs Association, USMEF organized a dynamic U.S. Beef Seminar and Product Showcase on January 22, 2024. This comprehensive one-day course, hosted at Steigenberger Hotel El Tahrir Cairo, gathered together sales teams from seven prominent meat importers in Egypt.
Abdul Kader Saadi, founder and managing director of Eighty6, unpacks these two key industry disruptors and explains how restaurateurs can turn tech-led challenges into opportunities.
Mira El Ghaziri, MD of HealthyPath, empowers agencies to make data-informed decisions and implement transformative solutions for food systems transformation. Here, she explains the importance of halal food in the Middle East.
Imad Sadaka, CEO of Dose, on the region’s appetite for baking mixes, fillings and toppings, and how the bakery products industry has evolved over the years.
With decades of tech experience across continents, Ashish Tulsian co-founded Restroworks, a leading cloud-first technology platform for restaurants. In an exclusive interview, the accomplished CEO tells us about the company and the power of the services being offered.
While the GCC imports around 85 percent of its food and beverage, Kuwait’s figure is closer to 90 percent. We explore the opportunities and challenges facing the leading food and beverage suppliers in the country.
Simonelli Group is advancing its international footprint with the establishment of a new branch office in Dubai. Notably, the strategic move aims to solidify the company’s presence in the Middle East and enhance its services in the region.
On January 26, 2024, Elle & Vire’s Professionnel Cream Cheese Competition final in the GCC took place in partnership with the award-winning ICCA, Dubai. Renowned Ambassadors, chefs Karim Bourgi, Francois Daubinet and Sergio Freitas of ICCA judged the finalists in the competition.