MG Hotel Supplies expands its presence in the UAE with a new showroom

MG Hotel Supplies expands its presence in the UAE with a new showroom

MG Hotel Supplies, a trendsetter in kitchenware and tableware, has recently expanded its showroom in Al Quoz, Dubai. The opening event, which took on May 1, invited F&B professionals to discover the extensive range of products and services offered by MG Hotel Supplies.

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Ian McDonald appointed director of FF&E at MG Hotel Supplies

Ian McDonald appointed director of FF&E at MG Hotel Supplies

McDonald has successfully delivered hospitality FF&E projects in the Middle East, Africa and the Indian Ocean.

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Tableware and glassware: fit for  Instagram

Tableware and glassware: fit for Instagram

With the rise of social media, hotels are paying greater attention to their table settings to provide guests with the finest Instagram moments. HN spoke to five hospitality experts to find out how they select their tableware and glassware.

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What’s On The Table?

What’s On The Table?

There’s no doubt that; COVID-19 has changed our lives irreversibly, especially when it comes to dining. We speak to eight industry professionals to learn more about the impact that the pandemic has had when it comes to choosing tableware and glassware, as well as the latest market trends and forecasts.

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UNIDO’s YAD tableware collection takes great strides

UNIDO’s YAD tableware collection takes great strides

One year ago, following several local and international collaborations, a contemporary Lebanese crafts collection, titled YAD, was launched. Nada Barakat, UNIDO’s national project coordinator, talked HN through the initiative’s journey over the past 12 months

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Showtime Service

Showtime Service

Spanning a glorious mix of colors, textures, materials and styles from a variety of collections, today’s tableware is proudly flouting the rules of yesteryear, to wonderful effect

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Jezzine’s iconic utensils reinterpreted

Jezzine’s iconic utensils reinterpreted

Since 1990, it is awarded to the one who distinguished himself in cultural gastronomy.

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