With an anticipated 300% growth in Chinese visitors to the Middle East by 2023, Hotelier gives our tips for making sure your hotel is a top choice.
A recent study by the United Nations showed that 32.7% of food produced globally is wasted each year.
Sanjay Murthy of Figjam reveals why the UAE market is growing and will continue to do so
It doesn't matter what time of the day guests come in to an F&B outlet
Hoteliers are considering food and beverage right from the start
North55's Craig Falconer on how home-grown F&B brands can outmanoeuvere franchises in the region
Should landlords be able to charge whatever they like for a space?
Martin Kubler on onboarding strategies for social hotels
Emotions should be kept at the side when investing in F&B
Martin Kubler's Things to try to get staff more engaged in social media
Guy Wilkinson on what make some hotels more desirable than others
Why this sector in F&B needs the industry's attention
Wissam El Cheikh Hassan believes the role of procurement staff must evolve
Gaurav Sinha says the hotel industry is starting to look like an assembly line
Finding the right location can be hard for entrepreneurs
Willi Elsener argues that each hotel restaurant should run like an independent outlet