Eye On: Spain in the Spotlight

Eye On: Spain in the Spotlight

Spain has always been known as an exciting culinary destination. But with COVID-19 putting a massive strain on many restaurants in the country, we ask five professionals to share their experiences.

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Market Update: Jordan

Market Update: Jordan

Three GMs share their views on Jordan’s hospitality sector and the effects that Covid-19 has had on both the local and broader tourism industry .

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Home dining: the new post-pandemic norm?

Home dining: the new post-pandemic norm?

With COVID-19 lockdown restrictions forcing many restaurants and food delivery businesses to close, dining in has become the new dining out. Simone Remba, consultant at Thomas Klein International, examines whether the home dining trend is here to stay.

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Hospitality Education – An Untapped Opportunity for Education Providers

Hospitality Education – An Untapped Opportunity for Education Providers

Mansoor Ahmed, director for MENA region for healthcare, education and public private partnership (PPP) at Colliers International, tackles the hot topic of hospitality education.

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HR & Education: The Struggle

HR & Education: The Struggle

Daniel During, principal and management director of Thomas Klein International, tells us why ongoing staff training is the key to success.

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The impact of the Coronavirus on the hospitality sector

The impact of the Coronavirus on the hospitality sector

Where are we now in the midst of this pandemic? What does the future have in store for the global economy? These are just two of many questions we’re all asking as COVID-19 slowly dismantles the international hospitality sector. As we wrestle with the challenges, our trusted consultants guide us...

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Pop-up franchises more than a passing trend?

Pop-up franchises more than a passing trend?

In the era of social media, zapping and ever-changing new trends, restaurant operators have a challenging time staying in vogue. Changing your décor, menu and vibe every other month to keep customers on their toes is a big ask for many venues and perhaps difficult to achieve for some. The growing trend of pop-up concepts, however, could be a way around the problem. Setting up a temporary restaurant may initially seem quite ambitious, given that it requires an upfront investment similar to what’s required for a permanent project, before closing down soon after. But don’t judge this book by its cover, as Nagi Morkos, managing partner at Hodema consulting services, explains

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Chains and franchises VS stand-alone restaurants

Chains and franchises VS stand-alone restaurants

The topic of whether Dubai has yet to establish itself as a true food-destination city is one that prompts animated discussion within the industry. Some experts think independent restaurants are at risk of falling into the standardization trap and losing that all-important passion for food. Daniel During, principal and management director of Thomas Klein International, looks at the pitfalls and how to avoid them

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Coffee Report 2019

Coffee Report 2019

According to Allegra’s World Coffee Portal, the only specialist information platform built for senior coffee industry leaders, the world entered the 5th Wave a few years back. This, saw greater influence exercised by high quality boutique chains adopting a more advanced set of business practices and delivering well-crafted artisan concepts at scale.

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Chocolate Report 2019

Chocolate Report 2019

Chocolate is currently an industry showcasing great innovation, flavors and variety. HN investigates what the biggest players are doing with the proverbial bean

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