Daniel During, owner of Thomas Klein International, a Dubai-based hospitality and F&B consultancy firm, shares his thoughts about the impact of the COVID-19 outbreak on the industry.
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
Exceeding guests’ expectations is all too familiar to hospitality professionals and is something we strive to do on a daily basis, but what if the tables were turned? As the year winds down, we thought it would be an interesting idea to present the wishes and expectations of our dear friends in the industry, with the intention of gauging their reactions and finding out if 2020 will exceed their own expectations.
Daniel During, principal and management director of Thomas Klein International, fills us in on Dubai’s restaurant wave which is proving to be a bumpy ride for entrepreneurs playing the waiting game ahead of the World Expo 2020
Whether at the Global Women’s Forum Dubai or the Women in Construction Summit, women across all industries are moving center stage and creating their own platforms to educate and share their experiences in their respective fields. Simone Remba, Consultant at Thomas Klein International, tells us about the challenges women working in hospitality still face and the steps being taken to address them.
The notion of ‘ethical food’ can be simplified into four pillars, namely the impact it has on: the environment; our bodies; animals; and working conditions. Daniel During, principal and management director of Thomas Klein International, breaks down the notion of consumption with a conscience