Audi Catering Embarks On A New Chapter Led By Karim Audi
August 27, 2020
Hybrid shop-and-eat experiences: More popular in the MENA
Different supermarkets in the region are exploring new dining concepts that blend shopping and eating. Some are offering snacks and pastry counters, while others are experimenting with full-fledged dining out spaces, some with even gourmet menus. HN reviews the trend in the MENA.
The rise of ghost kitchens: Great things cook in the dark
KaaS can be considered as a franchise solution not just for international restaurants. It democratizes on-demand food delivery space for restaurant owners.
2 Deira chefs won the US Beef virtual cooking competition
Both amateur classes were won by lady chefs: Alisa Belousova won the Best Recipe with Picture Competition, whereas Badya Sallam Khaireddin the Video Class.
4 restaurant trends to keep an eye on after COVID-19
As the F&B industry adapts to the new normal after COVID-19, with the entire new set of measures required, EHL highlights four new trends to keep an eye on.
How important is menu engineering for fine dining outlets after COVID-19
To find how important it is for fine dining outlets especially post COVID-19, HN spoke with Naim Maadad, CEO and founder of Gates Hospitality.
Veganism: Towards a more popular plant-based food lifestyle
The global vegan food market is expected to grow with a compound annual growth rate of almost 10 percent to reach USD 24 billion by 2025
INDEVCO’s take on new packaging trends in the time of COVID-19
According to McKinsey, the COVID-19 pandemic has reshaped the megatrends buffeting the USD 900 billion-a-year packaging industry.
Cidra: The Lebanese cider brand on a mission
Sadaka believes that the crisis in Lebanon has created an opportunity for Lebanese consumers to start focusing more on local products.
Majid Al Futtaim’s Mall of Oman set to open in September 2021
Mall of Oman is primed to become Majid Al Futtaim’s fifth and largest shopping and entertainment destination in the Sultanate.
6 challenges will face the restaurants’ industry after COVID-19
Revolving around the concept of open kitchen, visible kitchen or live cooking will further reassure customers. This will kick off new competitions and perspectives in the food and beverage sector.
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