Tackling waste management in hotels and restaurants with Luminescenza

Tackling waste management in hotels and restaurants with Luminescenza

With over a decade of experience in helping foodservice clients achieve optimal efficiency, Georges Haddad, owner of Luminescenza, talks about waste management and why it matters.

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Luminescenza on hotel kitchen design

Luminescenza on hotel kitchen design

Even minor errors in kitchen design can adversely affect overall functionality and result in higher costs for hotels. We discover how to avoid the pitfalls with Luminescenza.  

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Green advice with Luminescenza

Green advice with Luminescenza

Luminescenza’s design team works daily to find energy-efficient, cost-effective design solutions to share with business owners. The firm recommends energy-saving strategies to help customers become certified in the Leadership in Energy and Environmental Design Program (LEED).

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Quality beef is a universal language

Quality beef is a universal language

A classically trained chef, Peter Rosenberg knows the restaurant business can be competitive. Years of culinary competitions prove it, yet he prefers to tout the camaraderie in the culinary world. He sees value in chefs relying on each other for inspiration and discussing the importance of only using quality ingredients, like the Certified Angus Beef ® brand.

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Franchising with Luminescenza, a reliable partner, helping foodservice clients achieve optimal efficiency

Franchising with Luminescenza, a reliable partner, helping foodservice clients achieve optimal efficiency

Luminescenza has over 10 years of experience in helping foodservice clients achieve optimal efficiency. Georges Haddad, the firm’s owner, explains how he and his team are supporting businesses that are looking to franchise their brands.

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Ant Ventures’ ambitious expansion

Ant Ventures’ ambitious expansion

Roy Maroun, COO of Ant Ventures Worldwide, a hospitality group famous for Casper & Gambini’s, as well as Bab Idris, Tarator and Caspresso Café, talks about expansion, success and why adaptability is essential to the sustainability of any business.

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Discussing culinary trends with Thomas Kyritsis, Le Cordon Bleu

Discussing culinary trends with Thomas Kyritsis, Le Cordon Bleu

Le Cordon Bleu is the leading global network of culinary arts and hospitality management institutes. Offering a range of widely recognized training programs in the fields of gastronomy, wine, hospitality and tourism, this 125-year-old institution is leading the way in industry-related education. Here, Dr. Thomas Kyritsis, the school’s program director of culinary industry management (BBA) and culinary innovation management (MSc), discusses culinary trends.

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Luminescenza, a reliable partner

Luminescenza, a reliable partner

With nearly 10 years of experience in the industry, Luminescenza has plenty of experience in helping foodservice clients achieve optimal efficiency. Georges Haddad, the firm’s owner, explains the range of services Luminescenza offers.

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Sami Khoueiri: not an average restaurateur

Sami Khoueiri: not an average restaurateur

Spiced and Sliced is a fast-casual chain of shawarma restaurants combining authentic shawarma recipes with unique flavors and modern interior design. Sami Khoueiri, the firm’s CEO, shares details of the concept with us and explains why it suits the franchise model.

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Esco-bar a Lebanese legacy beyond borders

Esco-bar a Lebanese legacy beyond borders

A nightlife enthusiast at heart, Marc Chehade entered the Lebanese F&B scene at a young age. After setting up his company MEC, the entrepreneur launched a series of renowned concepts, including Escobar, Lockstock, Stairway and Kaffeine. We learn more about his path to success.

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