Dining by design

by Dina Maaty | 02 May 2015

The world of restaurant interior design is becoming increasingly competitive, as outlets across the Middle East vie to serve up both style and substance, says Lucy Taylor     The booming Middle East hospitality industry has drawn some exceptional food and beverage talent to the region over the past couple of decades – from head

Culinary creation

by Dina Maaty | 02 May 2015

Middle East F&B professionals have their work cut out planning outlets for the region’s numerous hotels – but what are the key points and pitfalls of devising a property’s culinary portfolio? Lucy Taylor finds out The Middle East’s hotel dining scene is arguably one of the most diverse in the world.   Given the huge investment

Investors check back in

by Dina Maaty | 02 May 2015

As the global economy recovers, investment sentiment is on the up, with strong demand for proven destinations in America, Europe and the Middle East, Sarah McCay reports   Global hotel investment is on the up in terms of short and medium term sentiment, according to the latest Hotel Investor Sentiment Survey, published by JLL in


by Dina Maaty | 02 May 2015

Industry insights   Ali Manzoor, manager of Knight Frank’s Development Consultancy, provides a potted history of the region’s hotel sector performance in 2014 and whets our appetites with some 2015 tips and trends   While the second half of 2014 witnessed falling oil prices, concerns about the impact of a weakening rouble on regional tourism,

Hotel News ME profiles the hotel group’s 2014 achievements, its future goals, plus its planned Middle East pipeline

by Dina Maaty | 02 May 2015

Hotel News ME profiles the hotel group’s 2014 achievements, its future goals, plus its planned Middle East pipeline   Group overview Accor operates more than 3,700 hotels and 480,000 rooms with a presence in 92 counties. Its extensive portfolio spans17 brands from luxury to economy. These include Sofitel, Pullman MGallery, Novotel, Suite Novotel, Mercure, Adagio,

Culinary Aspirations

by Dina Maaty | 02 May 2015

Salem bin Dasmal, Founder Silver Spoon Investments, tells Catering News ME that the UAE must shift its dependence away from franchised restaurants to encourage home-grown enterprises to flourish   Dubai is in a very different place than it was five years ago, not just in the number of people that call the city their home


by Dina Maaty | 02 May 2015

The UAE is leading the world in the standardisation of Halal accreditation and certification, creating one standard, one process and one mark for Halal products globally     Dubai has positioned itself as a primary global trading hub for the international Halal food industry – a strategic enabler in the emirate’s long-term vision to become

A Taste of the Orient

by Dina Maaty | 02 May 2015

Inkaya is a robata grill restaurant offering epicureans traditional Japanese Robata-yaki cuisine, fresh ingredients and live theatre courtesy of the grill masters. These traditionally skilled masters are trained in ancient techniques as they engulf their creations in flames, before serving diners remotely with long wooden paddles. The restaurant first opened in Roppongi, Tokyo in 1970

Follow My Lead

by Dina Maaty | 02 May 2015

Chef Marco Torasso, Complex Culinary Director, Grosvenor House Dubai and Le Royal Meridien Beach Resort & Spa believes he is a trendsetter rather than just a follower, as he told Catering News ME     You have more than 20 years’ experience working at a variety of top-class hotels; how does working at Grosvenor House

Staff Recruitment

by Dina Maaty | 02 May 2015

The Catering News ME Forum met once again last month, with a team of recruitment specialists, including F&B Directors and HR Managers, to discuss the matter of finding suitable employees, recruiting them, and retaining them. Rikhsibay: Of course you need new blood but we need more focus on motivating and retaining staff.   Alban: Most

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