Franchising: a strategic tool for MENA hospitality growth
Growing investor confidence and economic diversification are prompting hospitality brands to rethink how they approach regional expansion. Hala Matar Choufany, president of HVS Middle East and Africa, spotlights the evolving partnership models and considers what they signal for the sector’s future.
Why all-round hospitality training needs a touch
Hospitality venues are stages where employees need to deliver captivating performances that wow guests and keep them coming back for more. The curtain is rising. Daniel During, principal and managing director at Thomas Klein International, offers us front-row tickets to show-stopping insights on the attributes that set staff apart and help to deliver dramatic industry win-wins.
7 secret marketing tactics of busy restaurateurs
Keeping customers coming through the doors is no easy feat in today’s fast-changing dining landscape. So how do the most successful eateries do it? Monica E. Chikhani, founder and managing director of MEC Workshop, shares seven of their secret strategies. But keep them to yourself…
5 ways to crack the Gen Z code
There’s a new cohort of customers in town who are bringing both fresh expectations and growing spending power to the hospitality industry. Are you ready for them? Ashleigh Donald, co-founder of Halo Business Consulting, shares five tips to attract and engage the all-important group of Gen Z guests.
Intelligent integration 3 technologies transforming hospitality sales
In today’s competitive market, success depends on anticipating guest needs and delivering truly personalized experiences. Forward-thinking hoteliers are rapidly discovering that seamless digital ecosystems are the key to turning inquiries into bookings and interactions into loyalty. Lovetto Nazareth, managing director at Prism Digital, has more on the technologies that are reshaping guest engagement and driving growth.
A culinary carnival with Joelson dos Santos, head chef at La Cocina Mezcla
Melding native ingredients with African, Indigenous and European influences, Brazil’s gastronomy is a flavorful mix of contrasts. Joelson dos Santos, head chef at La Cocina Mezcla and specialist in Nikkei and Brazilian cuisine, has more on this South American culinary fusion-fest that refuses to stand still.
How to lead teams with EI and AI
While artificial intelligence is more than capable of handling your systems, emotional intelligence is what will inspire your people. Mark Dickinson, of Done! Hospitality Training Solutions, explains why mastering this balancing act will help to bring out the best in your workforce.
The healthy food trends shaping 2026
With wellness and nutrition now at the heart of everyday living, consumers are paying much closer attention to what they eat. Nada Alameddine, managing partner at Hodema Consulting Services, serves up an appetizing digest of the varied offerings transforming this growing market segment, from flexitarian diets and fermented delicacies to functional snacks.
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The return of maximalist restaurants
Luxury hospitality is evolving beyond marble lobbies and fine linens. Norman Cescut, founder and CEO at Desita, has the lowdown on how high-end hotels are defined by emotion, culture and purpose.