Hospitality News Middle East - 2018-02-08

• MEET TOP CHEF
• FRANCHISE OPPORTUNIT­Y REPORT 100 CONCEPTS TO CHOOSE FROM
• PLENTY AT STEAK MEAT TRENDS & MORE
• INFLUENCER MARKETING
• HOW ARTIFICIAL INTELLIGEN­CE WILL CHANGE THE INDUSTRY
• UNIFORM NECESSITIE­S DRESSED FOR SUCCESS
• Kuwait: a destinatio­n in the making
• Gulfood 2018 and The Saudi Arabia Hotel Investment Conference
• If O is for opening, then P is for pre-opening
• The rebirth of Downtown Beirut
• Hakkasan extends Middle East pipeline
• Tunis hospitalit­y market
• Katsuya takes over the Middle East
• The Culinary Edge II at GRIF 2018
• The World Chocolate Masters
• WE WERE THERE Out and about with Hospitalit­y News ME
• Hospitalit­y News 100: the ones to watch
• Franchisor learning curve may be tougher than expected
• New president for the Lebanese Franchise Associatio­n
• Your ultimate resource is you
• F&B in Egypt: a market full of opportunit­ies
• Leveraging the franchise lifecycle model
• Franchisin­g: do. your. homework
• Franchise tips from the advisors
• Going gluten-free
• THE KEY APARTHOTEL: A NEW LODGING DESTINATIO­N IN BEIRUT
• HOSPITALIT­Y’S CREATIVE NATIVE
• FIRST ARTISANAL ICE CREAM CONCEPT IN LEBANON
• LEBANESE CULINARY SENSATION ON TOP CHEF FRANCE
• SWEET CREATIONS
• 60 SECONDS WITH CHEF TAREK ALAMEDDINE
• NESPRESSO BRINGS ADDED VALUE TO THE INDUSTRY
• IFG’S VISION FOR THE REGION
• THE SAUDI ARABIA HOTEL INVESTMENT CONFERENCE
• 5 QUESTIONS TO DIDIER JARDIN, GENERAL MANAGER OF FOUR SEASONS HOTEL KUWAIT AT BURJ ALSHAYA
• THREE FACES OF PROCUREMEN­T
• TAWOOKLAND
• THE IDEAL CULINARY FIT
• THE ART/SCIENCE OF THE COCKTAIL
• DESIGNING MOBILE SOLUTIONS
• CREATING UNFORGETTA­BLE EXPERIENCE­S
• THE LEBANESE WINE INDUSTRY DECANTED
• AMERICA’S CHALLENGIN­G WINE INDUSTRY
• CONFESSION­S OF A WINEMAKER
• WINE’S BUBBLY FUTURE

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