“We have built a solid franchise system and we are in negotiations with various key markets that have shown very high interest in the brand,” said Abou Saab
On the occasion of Poultry Day which takes place on March 19, HN spoke with Betty Bedrossian Rizk, regional marketing manager at Arab Marketing and Finance (AMFI), which represents US poultry suppliers, to highlight the industry’s insights and upcoming trends.
The three-day Gulfood Innovation Summit brings together players from across the industry to examine the challenges and opportunities in the F&B market.
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
The products offer nutritional benefits like protein, vitamins, and carbohydrates, with a variety of gluten free, dairy free and vegan options.
‘Peanut Butter Spinach Soup’, was Nelson Mandela’s favorite dish that Chef Kiran cooked for him during the official visit to Mauritius in 1998.
The initiative was launched on 23 January 2020 at the World Economic Forum in Davos under “Swiss Food & Nutrition Valley”.
“The new cocktail menu is inspired by our guests’ needs,” said Marc Ghazal, BH. F&B manager. “New Cairo is in need of such an elaborate concept”.