What is Luminescenza’s philosophy?
Luminescenza is driven by the philosophy that a successful project is the result of a systematic approach in addressing the customers’ needs with optimal functionality. We have the ability to determine the most advantageous solutions to challenges within the foodservice industry.
How do you measure success?
Ultimately, we measure success by creating facilities that aesthetically engage customers and provide an enhanced workplace environment. Reaching our business partners’ targets and ensuring growth by applying special skills in design, project management, consultancy, quality control and risk management are things we excel at.
What are the key things to remember when hiring a consultant?
There are several reasons to hire a certified specialist, although some business owners consider it an extra cost to the project, neglecting the fact that the kitchen is arguably the most important aspect of any small- or largescale project.
It is important to remember that the design, layout and choice of equipment are integral to the efficiency, safety and profitability of a commercial kitchen, and at Luminescenza, we have access to and expertise in cutting-edge technologies that are ideal for all projects.
Besides providing restaurateurs with efficient solutions, we also take into account eco-friendly goals, planning layouts and specifying equipment that respect green standards. At Luminescenza, we encourage owners and managers to care about the environment and reflect this in their daily operations by applying minor, costless changes, thereby racking up savings on their bills.
Georges Haddad,
Owner
Luminescenza
About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
