Hospitality News Middle East - 2021-04-16

• A CITY ON THE RISE
• A site to behold: how google changed the online travel business
• From sushi to Shabu Shabu: a Japanese food adventure
• Technology is changing the food & beverage industry
• Hotels: how to stand out from the competitio­n
• Horeca Live Lebanon to debut in May 2021
• A new normal for restaurant architectu­re
• Ice cream: a look inside the cone
• The power of pop-ups
• Out of the darkness
• How to communicat­e your brand values and culture
• Substitute­s: there’s more than meats the eye
• Steering your career: continuous learning
• Rethinking your approach to budgeting
• The future of hospitalit­y careers
• Life in the champagne bubble
• The world of hotel consulting
• Leadership from the bench
• Women in hospitalit­y
• A meaty propositio­n
• In high spirits
• PEOPLE ON THE MOVE
• FIVE MINUTES IN KITCHEN UTOPIA WITH MOHAMAD BALLOUT
• ESSAM BEHERY
• PIERRE ZIADEH
• MEKER ENVIRONMEN­T: HOW WASTE BIO-DISPENSERS CAN BENEFIT YOUR BUSINESS
• RABIH FOUANY
• TAREK IBRAHIM
• GERMÁN NAVARRETE
• TARA KHATTAR

Hospitality News Middle East - 2021-02-16

Hospitality News Middle East - 2021-06-17