Catering News ME ISSU

Rational highlights the importance of swift kitchen operations

by Dina Maaty | 15 Jul 2020

When the lunch-break siren used to go off at twelve o’clock, everyone stormed to the canteen at the same time and the game “on your marks, get set, go” began for the kitchen, which had the same time pressure as a 1,000-meter run, say the experts at Rational. Today, there is no lunch-break siren and

Register Now: How to negotiate with suppliers

by Dina Maaty | 15 Jul 2020

Join Hotel & Catering News Middle East for an exciting discussion on the best way to negotiate, and build stronger relationships, with suppliers. In this webinar, key industry players will be discussing the best ways to strike up the right conversations with suppliers, strategies for business success, and more. Has COVID-19 created a new dynamic between suppliers

Ray’s Grill, Jumeirah at Etihad Towers to launch ‘A Great British Nosh Up’

by Dina Maaty | 15 Jul 2020

A new British-themed lunch is launching on July 17 at Ray’s Grill, Jumeirah at Etihad Towers, celebrating the best of the cuisine with ‘A Great British Nosh Up’. Available every Friday, diners in the city can enjoy its sharing-style concept, consisting of a selection of appetisers, mains and desserts – while sipping on free-flowing beverages

CÉ LA VI DUBAI launches exclusive edition of Brunch on 54

by Dina Maaty | 15 Jul 2020

CÉ LA VI Dubai has launched an exclusive Maskarade Brunch, featuring a selection of culinary creations by Chef Howard Ko. Guests are invited to customise and design their favourite artisan masks and take home a unique token from the brunch. The Maskarade Brunch takes place on July 17 from 1pm to 4pm and boasts on an

Nestlé Professional MENA: Making Delicious Possible with Chef Nouel C. Omamalin

by Dina Maaty | 15 Jul 2020

Nouel C. Omamalin, from the Philippines, is innovation chef/owner at The Nifty Chef LLC. He has 20 years of culinary experience, 12 of which are in the UAE. Can you give us a glimpse of your career journey so far?I come from a family of artsy foodies in a small town in the Philippines; my

Nestlé Professional MENA: Making Delicious Possible with Chef Anmol Mathur

by Dina Maaty | 15 Jul 2020

Anmol Mathur, from India, is head chef at Food to Go. He has 14 years of culinary experience, eight of which are in the UAE. Can you give us a glimpse of your career journey so far?I have worked with almost 10 international brands. I started with a unique concept called ‘wellness cuisine’, where we

Hotel & Catering News ME hosts online Q&A with celebrity chefs

by Dina Maaty | 14 Jul 2020

Hotel & Catering News Middle East has hosted its third webinar, addressing some of the toughest challenges facing chefs in the aftermath of the COVID-19 pandemic. In this webinar, three celebrity chefs discussed what they had been cooking up in an online discussion and open Q&A. Topics included: ·         The pandemic and global kitchens  ·         Firing things up

Bidfood UAE inks exclusive agreement with Cornish Sea Salt

by Dina Maaty | 14 Jul 2020

Bidfood UAE, a multi-channel foodservice provider of international F&B brands and part of the Bidfood Middle East group – signed an exclusive distribution agreement with Cornwall sea salt company, Cornish Sea Salt. A partnership with a debut at Gulfood 2020 – Cornish Sea Salt was featured in Bidfood Middle East’s regional stand. Commenting on Bidfood UAE’s

Hungry for More Success: Lincoln Hospitality and Restaurant Secrets Co-Founder and CEO Ralph Homer

by Dina Maaty | 13 Jul 2020

Ralph Homer, CEO and co-founder of Lincoln Hospitality, and Restaurant Secrets Inc., has spent most of his life in the UAE in F&B, as an operator, trainer, consultant and business leader. His leadership style is marked with a great sense of humour, genuine desire to serve all stakeholders and deep thirst for knowledge. His particular

Hakkasan Abu Dhabi reopens at 60% capacity

by Dina Maaty | 13 Jul 2020

Hakkasan Abu Dhabi has reopened, and is accepting dinner reservations from 6pm to 11.30pm, Wednesdays to Saturdays. As per government approval and regulations, the restaurant will be operating at 60% capacity with a maximum of four people per table, until further notice. Walk-ins are still welcome; however, guests are advised to reserve in advance to

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