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.
With less revenue, hoteliers need to make up ground elsewhere. The best way to boost profit is to lower operating costs and increase productivity.
With human capital being one of the most valuable — and costly — assets of any company, it is not always easy to know how to get the most out of your employees. And the challenge can be even greater when it comes to a younger workforce, as Mark Dickinson of DONE! Hospitality Training Solutions explains.
Women are shaking up hospitality like never before, bringing talent, ideas and a can-do attitude to the sector in unprecedented times. Here, thirty professionals who are today disrupting the industry across the region in a big way, share their success stories and offer words of wisdom to those just starting out.
Rising health awareness, product differentiation, and convenience of online food platforms are key factors to drive the F&B market in the KSA and UAE
During the month of March 2020 alone, messaging increased by more than 50 percent in many of the countries hardest hit by the global health crisis, according to the latest data from Facebook.