Comment: Upgrading The Experience

Duncan Fraser-Smith discusses embracing technology as a way of life for restaurants

Comment: Value, Values and VAT

Comment: Value, Values and VAT

Claudia de Brito discusses rising to this year's challenges

Comment: Convenience and Connection

Comment: Convenience and Connection

Claudia de Brito discusses how the industry is finding new ways of enhancing the dining experience 

Comment: Outlook on the future

Comment: Outlook on the future

Russell Danks on adapting your business model to future trends ahead of time is critical

Comment: Insects are the new sushi

Comment: Insects are the new sushi

Mohammed Ashour discusses the future of insect consumption on a global scale

Smart hotel of the future: Transforming guest experience in the Middle East

Smart hotel of the future: Transforming guest experience in the Middle East

Regardless of the size or type of property, every hotel operator that wants to remain competitive and relevant

Comment: Sustainability will drive social change

Comment: Sustainability will drive social change

As the UNWTO Year of Sustainable Tourism draws to a close, how tourism can facilitate the greatest gift of all

Comment: The culture of hospitality

Comment: The culture of hospitality

The way forward: talent retention, engagement and development

Comment: Apples and Oranges: Nothing Compares

Comment: Apples and Oranges: Nothing Compares

Claudia de Brito looks back at the regional industry's high achievers and forward to new F&B movements

Comment: To evolve, one must innovate: The end of business as usual

Comment: To evolve, one must innovate: The end of business as usual

Farah Sawaf discusses the pitfalls of adhering to business cliches

Comment: Social Strategy

Comment: Social Strategy

Sarakshi Rai looks at how some restaurants are turning virtual followers into real numbers

Comment: Courting Food: Addressing barriers to entry in malls

Comment: Courting Food: Addressing barriers to entry in malls

Hitesh Mirani on the challenges facing independent restaurants in shopping malls

Comment: External drivers

Comment: External drivers

Colin Hutton on the rise of independent F&B concepts in hotels

Comment: KSA Keeping it fresh: Importing food into KSA

Comment: KSA Keeping it fresh: Importing food into KSA

Martin Venter on the challenges and opportunities for restaurateurs in KSA

Comment: Making the cut

Comment: Making the cut

Zoe Bowker dissects the reasons behind the failure of the region's restaurants to impress global gastronomes


EDITOR'S CHOICE »
One week left to participate in Hotelier's Supplier Survey 2018
REPORTS One week left to participate in Hotelier's Supplier Survey 2018

Suppliers to the hospitality industry are encouraged to anonymously reveal more about the state of the sector

News Analysis: UAE's next big hospitality hotspot
LEISURE News Analysis: UAE's next big hospitality hotspot

We investigate the developments in Sharjah and why its hospitality sector is on the rise

Shutter Stalk: Keeping an eye on restaurant closures in Dubai
FOOD & BEVERAGE Shutter Stalk: Keeping an eye on restaurant closures in Dubai

Some restaurants close despite being at the very top of their game

HOT PRODUCTS OF THE WEEK»
Most stylish: World Woven Collection
Most stylish: World Woven Collection

Interface has launched a collection with a variety of accents inspired by global textiles

Caterer Middle East's new products
Caterer Middle East's new products

Caterer Middle East picks some of the best new F&B related products on the market

Most stylish: Row & Sons from A.Ronai
Most stylish: Row & Sons from A.Ronai

A. Ronai recently launched the wooden range of chef's tools


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People

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