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Cover courtesy: Le Gray Hotel Beirut
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Beirut Restaurants Festival celebrates the best flavors in town
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Ways to manage expenses in 2019
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Taking the hospitality pulse of the region
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Whisky Live Beirut toasts to a successful third edition
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When in Damascus
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Getting ready for Horeca Kuwait
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Gearing up for Horeca Lebanon
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Survival of the cleanliest
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The future of loyalty
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Spa and wellness
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Ditching the dirt
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Master Blender Kevin Balmforth, Chivas Regal
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Finding a winning design formula for a Lebanese QSR
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Out and about with Hospitality News ME
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EQUIPMENT Tomorrow’s kitchens cook up a storm
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BEVERAGES Bottoms up with whisky ambassadors
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TRAINING Training is tired. What’s next?
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BEIRUT CELEBRATES THREE ADDITIONAL CLEFS D’OR MEMBERS
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60 SECONDS WITH ELIE MILKY, VP, BUSINESS DEVELOPMENT, RADISSON HOTEL GROUP
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4 QUESTIONS TO RAMI SAYESS, REGIONAL VP & GM, FOUR SEASONS HOTEL BEIRUT
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Hotel trends forecast
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PEOPLE ON THE MOVE
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ATICO FAKHRELDIN GROUP PROJECTS
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PARIS, THE LEBANESE WAY
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EAST MEETS WEST
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FRENCH PASTRY CHEF REIGNS SUPREME
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UNIDO’S YAD TABLEWARE COLLECTION TAKES GREAT STRIDES
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SWEET LIKE CHOCOLATE
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HIGHLIGHTS
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A HOLISTIC APPROACH
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MEASURED TO ORDER
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PEST CONTROL DOWN TO A SCIENCE
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QUALITY, RELIABILITY & PROFESSIONALISM
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AUTHENTIC BUTTER A SOURCE OF PLEASURE
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THE FUTURE OF THE F&B INDUSTRY IN THE MIDDLE EAST
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HERE’S TO ORGANIC GROWTH
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Natural and organic food glossary
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GENERIC GOODSTHE NEW APPROACH
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GHOST RESTAURANTS
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ALTERNATIVE MEASURES OF ROI
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REFRIGERATED COUNTERS AND DISPLAY CASES
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Carine Faissal Boustani Managing Director Equip’hotel Kitchen and Laundry Equipment
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Wissam Farhat Owner Fresca
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Carl Sabounjian Head of Business Development Vresso
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GLOBAL BRAND AMBASSADOR, STRUAN GRANT RALPH, WILLIAM GRANT & SONS BRANDS LTD.
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CO-OWNER, CHRISTOPH NYFELER, LANGATUN DISTILLERY
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WHISKY PORTFOLIO MASTER BLENDER, STEPHANIE MACLEOD, JOHN DEWAR AND SONS
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MASTER DISTILLER, GRAHAM COULL, GLEN MORAY
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ROB ALLANSON, GLOBAL AMBASSADOR OF WHISKY LIVE NETWORK AND EDITOR OF WHISKY MAGAZINE