5 questions to Firas Mando, chairman of Almond & Beyond, Iraq
In an interview for Hospitality News ME, Hodema consulting services caught up with Firas Mando, chairman of Almond & Beyond Iraq, to find out more about his pastry concept and how it is leaving a mark on the Iraqi pastry scene.
Insights into the F&B scene in KSA
Research conducted in KSA by Deliverect and Qoot has revealed 45 percent of restaurants manage two to three brands from the same location, while 78 percent intend to manage more brands from existing outlets in the near future.
Dubai leads in tourism FDIs, with USD 1.7B worth of investments
Dubai ranked number one in FDI capital, projects and job creation in the tourism sector in 2021, according to The Financial Times.
An exclusive tour of Mövenpick Resort Al Marjan Island with general manager Fabien Chesnais
Mövenpick Resort Al Marjan Island, the latest flagship five-star resort on the spectacular Al Marjan Island in Ras Al Khaimah, promises modern luxury and lush surrounds. We spoke with Fabien Chesnais, the resort’s general manager, about creating world-class guest experiences and how bringing the first Mövenpick property to Ras Al Khaimah, as well as the first Mövenpick Resort to the UAE, is likely to impact the market.
Davos: Can the world stop food insecurity?
Instability in Ukraine is threatening to intensify an already precarious global food security outlook, as discussed during this year’s edition of the World Economic Forum in Davos.
Five minutes with Joey Ghazal, The MAINE Group’s serial gastropreneur
Having launched dozens of successful brands across three continents, Joey Ghazal, founder and managing partner of The MAINE Group, knows how to run leading restaurants. Here, the “gastropreneur” talks about his rise to the top and reveals his group’s exciting expansion plans.
Redefining F&B
Globally, economic recovery is unlike anything in recent history, powered by consumers with millions in extra savings, rapid vaccination rollouts and the easing of travel restrictions. Gebran Bekhazi, managing director of The Food Studio, considers the strategies F&B companies should adopt in the post-Covid-19 business era.
