Hospitality News Magazine

Worldchefs and Nestlé Professional celebrates International Chefs Day on October 20 with a campaign focused on food, cooking and sustainability.

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As traveler confidence continues to shape tourism recovery across the Middle East, Chris Gregory-Pasha, MENA travel lead of The Trade Desk, examines demand, government ambitions, competitive pressures and smarter marketing strategies to rebuild regional travel demand.

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Syrups are sometimes thought of as simple sweetening ingredients for cocktails and mocktails. But the truth is that they do much more, adding vital balance, texture and depth. Here, four beverage experts share what’s shaking up the craft today, from fermentation to fruit peels and floral notes.

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Across the Middle East, the flagship luxury hotel has traditionally put a destination on the map. And while it remains a strong option in gateway and landmark destinations, other models are now gathering pace. Nicolas Nasra, director of hospitality and tourism advisory for MENA at Colliers, examines the shift from prestige-led to performance-led development.

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In years gone by, supermarkets were where we shopped and restaurants where we dined. Now, though, those worlds are merging into a single outing, taking us from trolley to table under one roof. Judith Cartwright, founder of Black Coral Consulting, explains why the region’s next go-to F&B destination may well be in-store.

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