Smashing the language barrier

Louise asks if technology can help staff speak in multiple tongues

Comment: The overall dining experience

Comment: The overall dining experience

Aidan Keane debates between food, service and design

Comment: The F&B start-up saga

Comment: The F&B start-up saga

Aidan Keane says entrepreneurs need money for dreams

Comment: Being an F&B entrepreneur

Comment: Being an F&B entrepreneur

Difficulties lie for those willing to be a F&B start-up

Comment: The new trend of standalone

Comment: The new trend of standalone

The rise of the independent outlet has begun

Comment: Changing Saudi palates

Comment: Changing Saudi palates

Simon Blazeby on the internationalisation of diet

Comment: Middle East not ready for Michelin

Comment: Middle East not ready for Michelin

Aidan Keane explains why the region is not ready for F&B ratings

Comment: The changing needs of a secure business

Comment: The changing needs of a secure business

Du's Jatin Sahni reveals how to implement managed security services

Comment: Water costs should be reassessed

Comment: Water costs should be reassessed

Middle East restaurants should reconsider their stance on water

Comment: The social hotel - reservations

Comment: The social hotel - reservations

How Middle East hoteliers can make the booking process more social

Comment: Latest trends in boutique hotels

Comment: Latest trends in boutique hotels

How best to define this stubbornly unique hotel sector

Comment: Can loyalty programmes be redesigned

Comment: Can loyalty programmes be redesigned

Consider how best to provide instant gratification to the customer

Comment: The comfort of a hotel room

Comment: The comfort of a hotel room

How to get the balance between homely favourites and luxury right

Comment: Thorough research

Comment: Thorough research

Paul Grimes on entering the fruit and vegetable market

Comment: Daring to win

Comment: Daring to win

Staying in power is about taking risks

Comment: A differentiated approach to buffets

Comment: A differentiated approach to buffets

Wissam El Cheikh Hassan on improving the offering at hotels


EDITOR'S CHOICE »
Day in the life: Sofitel's Alessandra Bell
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The marketing and communications manager at Sofitel Abu Dhabi Corniche

How to create a successful F&B concept
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The Oberoi Dubai exec chef Dirk Haltenhof speaks

GM Interview: Ritz-Carlton Mark Neukomm
People GM Interview: Ritz-Carlton Mark Neukomm

Why this GM focuses on leading by example in Bahrain

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PHOTOS: Top products to be at Gulfood 2014

We round up some of the essential stands and products you should see

Hotelier's essential items: In-room technology
Hotelier's essential items: In-room technology

We list some of the coolest mini-bars and the trendiest TVs for hotels

Product Guide: Get refreshed
Product Guide: Get refreshed

A selection of the leading water brands for middle east hotels


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