A hot topic in hospitality is the impact of COVID-19 on lobby space in hotels. While there are those who believe that the lobby is now a redundant space, there are others who think that it is an important area that must be adapted. Imad Dajani, CEO of FEBC International, shares his observations.
According to McKinsey, the COVID-19 pandemic has reshaped the megatrends buffeting the USD 900 billion-a-year packaging industry.
As stay-at-home mandates begin to lift and restaurants reopen, QSRs will need to have plans in place to capture returning demand.
As the global pandemic lockdown leaves restaurants, snack shops and bars temporarily out of business, the foodservice industry is racing to find off-premise alternatives to stay afloat and safeguard jobs. Nagi Morkos, managing partner at Hodema consulting services, discusses the latest trend of cloud kitchens.
New trends in business are moving towards job combinations with the aim of managing labor costs and increasing efficiency. Manal Syriani, franchise manager of The Lebanese Bakery, explores the variables to consider when it comes to changing job functions.
With less revenue, hoteliers need to make up ground elsewhere. The best way to boost profit is to lower operating costs and increase productivity.