How will food e-commerce grow in the coming years?
Millennials with the highest spending power are looking for convenient and personalized ways to consume, and consume more.
A virtual Ramadan with Radisson Hotels
With the launch of their Ramadan recipe videos, Radisson Hotels seeks to encourage people to get creative in the kitchen and be transported across Middle East and Africa with a range of local Ramadan dishes from across the region.
How COVID-19 is changing the FMCG landscape in the Middle East
The COVID-19 pandemic in the GCC is occurring against an already bleak economic backdrop, where consumer confidence has been waning for the past few years.
5 questions with Rony Abou Saab, founder of Sandwich W Noss
“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
Castania has a new identity that embraces modernity
The new identity will roll out gradually to include all the product lines, airport boutique and global outlets.
An eye on the growing poultry market in the MENA
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.
Tech and sustainability lead 2020’s F&B trends
The Arabian Peninsula’s wealth is helping it become a global destination for high-end brands, and Africa, which has numerous development challenges.
Gulfood invites industry stakeholders to ‘Rethink Food’
The three-day Gulfood Innovation Summit brings together players from across the industry to examine the challenges and opportunities in the F&B market.
Pop-up franchises more than a passing trend?
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
Costa Coffee introduces a healthy food range across the UAE
The products offer nutritional benefits like protein, vitamins, and carbohydrates, with a variety of gluten free, dairy free and vegan options.
