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.
Sanjay Murthy reveals when it's necessary to get into the rebrand vs refurb issue
Kim Thompson ask why there are so many places not getting their coffee right
Should restaurants be serving extravagant offerings at buffers and iftars?
Duncan Fraser-Smith discusses whether restaurants are setting themselves up for success
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