The hidden logic of roasting
It may be a simple pleasure to coffee lovers, but behind every carefully crafted cup lies a precise science. As MENA’s specialty coffee scene expands, understanding the principles of roasting is becoming critical. Saeed AbdiNasab, coffee teacher and instructor, shares what every roaster needs to know, from heat transfer to energy delivery.
Mobile ordering becomes the default across MENA
According to Alexander Ponomarev, CEO at Syrve MENA, mobile ordering is rapidly becoming the dominant food delivery channel across MENA. Here, he tells us more about it.
Foodics launches ‘Forward Together’ initiative to support F&B operators across MENA
Foodics has introduced “Forward Together” (قدها مع بعض), a targeted relief initiative designed to support restaurant operators navigating rising costs and evolving market pressures across the region.
Middle East’s thriving coffee scene: causing a stir
In this infographic, Carla Saliba, founder of Infographic.ly, crunches the numbers for the region’s flourishing coffee scene, from demographic differences to café hotspots, and finds that coffee culture is booming.
F&B franchising in the MENA: stronger than ever
In this infographic, Carla Saliba, founder of Infographic. ly, charts the regional F&B franchising industry’s growth trajectory, which signals a bright future and myriad opportunities, especially for homegrown concepts.
Wynn Al Marjan Island’s casino is “on track” to open in 2027
Setting new global benchmarks for design and premium luxury experiences, Wynn Resorts is poised to introduce its highly anticipated resort on Al Marjan Island in Ras Al Khaimah. This visionary project draws inspiration from the mesmerizing views of the Arabian Gulf, encapsulating a harmonious blend of tranquility and grandeur. The forthcoming multibillion-dollar integrated resort, known as Wynn Al Marjan Island, signifies a pivotal milestone for Wynn Resorts in the Middle East North Africa (MENA) region.
Multi-unit franchising: choosing the right approach
The concept of franchising has, for the most part, performed positively in spite of lockdowns, supply issues and other factors. Abdul Kader Saadi, managing director of Glee Hospitality, puts multi-unit franchising in the spotlight.
A Valrhona “culinary-dating” experience
On March 22, 2022, Valrhona brought together the team of Relais Desserts and Ecole Valrhona for a three-hour intimate afternoon tea at Jumeirah Al Naseem to discuss trends, business opportunities and the importance of knowledge sharing while discovering the talents of Frédéric Cassel, Vincent Guerlais, Pascal Lac, Eric Vergne, Sébastien Bouillet and Glenn Noel.
How Valrhona’s La Consigne scheme is making a positive impact on the environment
Juliana Lepan, Valrhona’s international marketing director, tackled the company’s environmentally friendly approach and its La Consigne program during Gulfood 2022 held in Dubai, UAE.
A “Gourmandise Raisonnée” with ART-chitects of taste Frédéric Bau and Pierre Hermé
Always taking things up a notch, Valrhona invited two titans of the culinary scene, Pierre Hermé and Frédéric Bau, to a week of fine pastry, innovation and expertise in Dubai. In the presence of international Cercle V chefs from Morocco, Tunisia, Qatar, Oman, KSA, Bahrain, Kuwait and the UAE, Frédéric Bau and Pierre Hermé showcased a new way to thinking pastry around Bau’s latest book, titled “Reasoned Gourmandise,” which explores the fundamentals of a healthy and harmonious pastry that respects the flavors and textures of the great classics. In a joint interview, Frédéric Bau and Pierre Hermé tell us about their exciting collaboration and Valrhona’s role in it all.
