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.
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.
The survey was conducted among residents and citizens of the United Arab Emirates and Saudi Arabia in order to understand their sentiment towards travel during the COVID-19 pandemic.
The rise of digital technologies is taking the food delivery business to a new level, drastically disrupting traditional dining habits. Nagi Morkos, managing partner at Hodema consulting services, discusses a trend that’s definitely here to stay.
Radisson, Kempinski, and Hilton hotels around the world are leading initiatives to foster more hygenic and safer environments for their guests.