Japanese cuisine with Reif Othman, owner and chef at Dubai-based Hotaru Holdings
An art form and a way of life, Japanese cuisine is built on the foundations of precision, purity and respect for ingredients. Reif Othman, owner and chef at Dubai-based Hotaru Holdings, takes us on a countrywide tour of this understated Asian cuisine, which allows each individual ingredient to shine.
Saad Audeh on the power of a hyper-personalized approach
Visitors are seeking out new experiences on their travels and the good news is that the MENA region is ideally placed to meet these changing demands. Saad Audeh, chairman of Campbell Gray Hotels, outlines the company’s expansion plans and explains why hospitality excellence today is all about offering a hyper-personalized service.
Sustainability in hospitality: a profitable imperative
Judith Cartwright, founder and managing director of Black Coral Consulting, cautions that hotels failing to integrate sustainability into their operations run a very real risk of falling behind.
Why coffee brands need to tell stories
In a highly competitive environment, coffee brands have to do much more than just sell coffee to achieve success – they have to tell its story. Coffee consultant Cleia Junqueira has the lowdown on how businesses can use the powerful tool of storytelling to create long-lasting connections, stand out from the crowd and generate customer loyalty.
How to make menu innovation a win-win for your business
When strategically designed and well-engineered, a menu can help to improve operational efficiency and enhance the dining experience. Diogo Ildefonso, general manager of Glee Hospitality Solutions, explains how to transform your menu into a powerful driver of profitability.
How brand personality is powering up coffee businesses
In today’s rapidly evolving coffee industry, businesses are discovering that cultivating a strong brand personality is a must, rather than a useful marketing tool. Richard Cowling, director of operations at Gates Hospitality’s F&B Brands, explains how coffee businesses can make this key differentiator work for them.
3 experts on why we’re making cheesy choices
Crumbled in recipes, grated on desserts, enjoyed at brunch or showcased in a restaurant’s cave, cheese is having its moment in the MENA region. Three experts tell us what’s trending on the regional cheese scene and share details of their go-to varieties.
The rise and rise of Instagrammable restaurants
Ensuring your dining space and dishes ooze visual appeal has never mattered more than today. Norman Cescut, founder and CEO at Desita, has the lowdown on how to create an Instagrammable restaurant and attract the all-important content-creating crowd.
How Gen Z are upending the specialty coffee market
With their preferences for customized, visually attractive, eco-friendly, premium beverages, Gen Z are taking the coffee industry in a totally new direction. Daniel During, principal and managing director at Thomas Klein International, considers the profound impact of Gen Z’s coffee habits on the broader industry and warns against overlooking them.
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Saudi Arabia: a compelling case for investment
Combining historic sites with futuristic urban developments, Saudi Arabia offers a captivating blend of old and new for both investors and visitors. Dagmar Symes, hospitality consultant, takes us through the kingdom’s transformative journey, spotlighting this fascinating market’s achievements, opportunities and growth potential.