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.
The way every generation reacts to dietary measures in food offering is becoming increasingly unpredictable with every passing year. The challenge for restaurateurs and pastry chefs lies in finding the most suitable ways to adapt their existing offerings to their customers’ dietary requirements. Maya Bekhazi Noun, founder and managing director of The Food Studio tells us more.
Smart is the new skinny, which is why it is now fashionable to eat healthy at a time when dietary trends are taking over. While lifestyle practices are permanent for some and temporary for others, trends and fads continue to evolve. It therefore becomes essential for the hospitality industry to understand what each generation is looking for and how to market it accordingly.
Although restaurateurs have always taken into consideration the specific medical conditions of their customers, an ever-growing number of consumers with no discernable medical requirements are also making similar demands. Additionally, sustainability, as well as healthy, low calorie, natural, organic, and premium products have become top-of-mind.
Consumers are now more informed about labels, ingredients and nutritional facts. In turn, they are demanding that their favorite brands offer these in greater variety that best suite their dietary requirements. As a result, we are witnessing a growing availability of substitute products and alternative sweeteners, which are being used in the creation of newly-developed menu items.
Such demand has opened new opportunities for restaurateurs, who are catering to the special dietary needs by customizing existing recipes without compromising the taste. While this process can initially be difficult, even tricky, it nonetheless will prove profitable considering that today’s consumers are willing to pay much more for these products.
Lastly, and to further strengthen that proposal, all concerned restaurant staff are made aware of these issues and in some cases are receiving the necessary training to lend their assistance and knowledge to their guests’ inquiries and special requests.Add to Favorites