Opinion: The OTT Revolution

by Mahak Mannan | 25 Jul 2018

Hany Fahmy Aly, executive vice president, Enterprise Business, Du, on how connected services are set to redefine expectations in the hospitality industry Today, people around the world travel more often than ever before. As business becomes more mobile and regular travel becomes more accessible, hotel visitors have come to expect an at-home experience in their

Company Profile: Outdoor Furniture

by Mahak Mannan | 25 Jul 2018

Adrian Shaw, managing director, KARE, on the latest developments in outdoor furniture. Tell us about the company. Founded in 2015 in the UAE, KARE brings vibrant designs, which are full of imagination with an attitude to life. Never boring and non-conformist, KARE is part of the Easa Saleh Al Gurg Group. In Dubai, KARE is

Chef Izu Ani and Bulldozer Group to launch new restaurant

by Mahak Mannan | 25 Jul 2018

Named after the Greek Goddess of Earth, the original concept will be located in DIFC Bulldozer Group, the luxury hospitality investment and brand management company has partnered with chef Izu Ani to launch GAIA. Set to open in September, the home-grown restaurant infuses Greek and Mediterranean cuisine with a modern palate. Designed by culinary experts

Pizza Hut debuts SFO sourdough Pizzas in the UAE

by Mahak Mannan | 25 Jul 2018

Pizza Hut has launched its San Francisco (SFO) sourdough handcrafted pizzas for the first time in the world in the UAE. The SFO pizza is the latest innovative offering from Pizza Hut that caters to diverse tastes and presents customers with a wide range of choice in the pizza segment. Each SFO sourdough handcrafted pizza

Dubai Tourism rolls out green tourism initiatives

by Mahak Mannan | 25 Jul 2018

51 Dubai hotels discuss green tourism practices to efficiently manage resources and reduce carbon footprint. Dubai’s Department of Tourism and Commerce Marketing hosted an immersive workshop to provide hotels with a refreshing outlook of its innovative sustainability board game and encourage hospitality stakeholders to enrol their properties in the carbon calculator, to further enhance Dubai’s

Saadiyat Rotana Resorts & Villas reveals top source markets

by Mahak Mannan | 24 Jul 2018

New luxury resort reports an influx of tourists and residents during soft opening. Since the opening of Saadiyat Rotana Resorts & Villas in Abu Dhabi mid-March earlier this year, the property has announced that it has welcomed more than 25,000 guests through its doors. With an average occupancy of 55% during the summer so far,

Radisson Blu Hotel Media City welcomes new director of sales

by Mahak Mannan | 24 Jul 2018

Radisson Blu Hotel Dubai Media City, has appointed Mohammed Amjad as the new director of sales for the 246-key property. “We are pleased to welcome Amjad to the Radisson Blu Hotel, Dubai Media City family. I am confident that with his many years of experience and his sharp sense of sales know-how, he is the

JRG appoints new operations manager

by Mahak Mannan | 23 Jul 2018

Jumeirah Restaurant Group Dubai, the home-grown restaurant management company, has appointed Richard Antony Cowling as its new operations manager with immediate effect. Cowling returns to the group to oversee day-to-day operations across its casual premium dining brands: Al Nafoorah, Flow, Pai Thai, Perry & Blackwelder’s, Segreto, and Trattoria Toscana. With more than two decades of

In Focus: Origin Green

by Mahak Mannan | 23 Jul 2018

Michael Hussy, regional manager, Bord Bia, explains the benefits of the company’s sustainability programme, Origin Green. Ireland has a long history of supplying food to the GCC region, historically beef and dairy products. Today, products coming to the GCC range from ice cream and poultry products, beef, seafood, yogurts, chocolate, bakery items to gluten free

Out Of This World: American Cuisine

by Mahak Mannan | 23 Jul 2018

American cuisine, until recently, has been perceived as synonymous with fast food or casual dining, however, keeping up with trends means American diners will now have to make a shift from old-school offerings for a more mature audience. In this section, we speak to two of the most popular American restaurants in the country about

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