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.
Inside the restaurant of the future
The design of a restaurant is far more than its color palette and choice of furnishings. Design is embedded in how we interact with the spaces around us and how we feel within them. Charlotte Mindus, B2B and marketing leader at Livit, a leading design firm, guides us through the restaurant of the future.
Understanding how people consume and the way in which they interact with each other has forced hospitality design firms to adapt to meet the ever-changing needs and expectations of guests. Design practice, cultural awareness and the proper use of technology are the building blocks that form the restaurant of the future.
Harnessing the power of information
The virtual and physical worlds are colliding, and today technology is an accepted part of life. People consume and disseminate information within seconds. Information technology is creeping into everyday objects like cars, lamps and fridges, turning them into devices that generate data on our habits and communicate with each other across platforms.
As this happens, designers must think beyond the physical and harness the power of social networks and the rich guest-centric data that derives from the use of technology. This data is at the core of the synergies between design, culture and technology. A close look at data can tell a vivid story about the trends, lifestyle and preferences with a given location, demographic and moment in time. Today, we find ourselves in a co-creation pattern, with our guests being active participants of our brand messaging. We can find ways to fuel consumer-generated content in a way that falls in line with this. As designers, we must then translate this into an experience for our guests that’s worth sharing.
Consumer generated content should be at the top of your list when it comes to restaurant marketing and design. We’ve seen great success in our restaurants, where touchpoints as simple as our pizza boxes garnered an unprecedented amount of social media attention. The packaging gave guests a surprising and elevated experience compared to normal pizza boxes. The result? More pizza sales at higher price points and a new marketing strategy that focused on guest participation.
Adding another layer, designers must also consider that the speed of technology has led to shorter attention spans and has made internet searches bountiful and more varied. Designers must create with the intention of grabbing end-users’ attention and keeping it.
Charlotte Mindus,
B2B and marketing leader at Livit
Neom in the spotlight with Peter Fitzhardinge
Laurent A. Voivenel’s take on AI during the Hospitality Innovation Summit 2023
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.