Our columnists talk about what's new for this year
As hotel restaurants are natural revenue centres, when done right, they will assist with the profitability of the hotel, its reputation and ROI to ownership
Stefan Borchardt on why designing a menu is not as easy as putting pen to paper
We reveal the challenges and opportunities facing designers working in the mid-market and budget hospitality space, straight from the designMENA Summit
Forget the fads and focus on the market dynamics
Can you build a dream destination from scratch?
What direction hoteliers need to take to capatalise on cost benefits
Quarterly report from Colliers International on the Doha hotel's market
Key performance data from the HotStats Survey from TRI Consulting
Thanks to the government's diversification policies, sectors such as tourism, manufacturing and exports are poised for expansion, says Khalaf Ahmad Al Habtoor
Duncan Fraser-Smith on how the ante has been upped for 2017
Lindsay Trivers, founder of The Tasting Class, discusses importance of training
Why are tourists in Dubai spending so much more than in other cities?
Why your existing asset will always be more powerful than a future asset
You could hire the best chef in the world but without the support of an equally capable GM and floor staff, it's a waste of money
The new hospitality norm and how to break away