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Hospitality News Middle East
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2021-06-17
ALL ABOUT INNOVATION
CHEFS TO WATCH
SEEN AND HEARD
America’s great restaurant rebound
Designing the ultimate guest room
Redefining hotels in the Airbnb era
Global versus regional F&B trends
Getting to grips with Generation Z
Handling no-shows at restaurants
Magical Morocco
Food & Beverage
Rabih Fakhreddine, a trendsetter in the F&B and nightlife scene
Marc Chehade talks F&B concepts beyond borders
The right way to export your franchise abroad
How Lebanon’s franchising sector is faring
How to personalize your guest experience
Getting locals into your hotel restaurant
Sandwich W Noss: a cut above the rest
Misconceptions of micromanagement
Hotel franchising in the Middle East
Finding the right franchise partner
Manchising happily ever after
130+ concepts to watch
The case for franchising
What’s baking?
Bread masters
New products
AURELIO GIRAUDO, CLUSTER GENERAL MANAGER OF THE BANYAN TREE DOHA & LA CIGALE HOTEL MANAGED BY ACCOR
PEOPLE ON THE MOVE
INTERVIEW WITH ZAID AYOU, CEO & FOUNDER SAJJ MEDITERRANEAN
DHOOKAH, A UNIQUE SOLUTION FOR HOOKAH
INTRODUCING WORLDCHEFS ACADEMY AND ITS ADVISORS
ENTREPRENEURSHIP AT ITS BEST WITH JOHN BALIAN
TUDOR VINTILOIU
CHRISTIANE S. TRILCK
A TASTE OF THE LEBANESE TERROIR WITH WATA CIDER
TIBOR KRASCSENICS
English
Bahrain
Business & Current Affairs
Travel & Culture
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