Interviews & Features

All About The Pasta

by Mahak Mannan | 07 Jan 2019

When it comes to Italian food, pizza and pasta is as traditional a cuisine as it gets and in October 2018, Mahak Mannan got to visit Milan with one of the leading companies in the pasta world, Barilla, to celebrate World Pasta Day and attend the Barilla Pasta World Championship. Carolina Diaz, representing the USA

OPINION: The Rise Of Fast-casual Diners

by Mahak Mannan | 03 Jan 2019

Nizar Darwish, executive director, Private Equity at Regulus Capital tells us how Johnny Rockets is changing ways in line with market trends. The quote “First we eat, then we do everything else,” is remarkably appropriate for the UAE market if we take into account its performance in the recent past. Statistically the country has graduated

Case Study: Boecker x The Yellow Chilli

by Mahak Mannan | 19 Dec 2018

Keeping up with International hygiene and food safety standards within your establishment is crucial for any operator in the F&B market within the UAE. These factors can not only affect guest satisfaction but also employee practices in the workplace and we spoke to Sandeep Krishan, general manager, The Yellow Chilli, on their experience in the food safety

Opinion: On The Subject of Tourism

by Mahak Mannan | 17 Dec 2018

Zaid Maleh, managing director at Modul University, shines a light on the university that is empowering industry professionals and transforming them into the next generation of tourism industry leaders Tourism is one of the world’s largest industries, and an important part of the government’s diversification efforts to drive economic growth in the non-oil sectors. According

Everything you need to know about PatisFrance

by Mahak Mannan | 16 Dec 2018

Our Pastry Chef of the Year at The Leaders in F&B Awards, Nickola D’Souza, cake specialist at Steigenberger Hotel Business Bay gives us her thoughts on using PatisFrance Source De Seduction Chocolate. The Chef Leaving behind a 11-year career in media, Nickola D’Souza, cake specialist at Steinberger Hotel Business Bay, found herself increasingly drawn towards the art of

Meet The Sponsors: Pulsar Foodstuff

by Mahak Mannan | 19 Nov 2018

Stephen Bennett, general manager, Pulsar Foodstuff, on partnering with the Big F&B Forum Why have you chosen to support the event? It is very important for Pulsar Foodstuff to continue to support events such as BNC Publishing’s Big F&B Forum as it allows us to stay in direct contact with our target clients, many of

Meet The Sponsors: Alto-Shaam

by Mahak Mannan | 19 Nov 2018

Gabriel Estrella Talentti, director, Alto-Shaam Middle East & Africa, on sponsoring The Big F&B Forum. Why did you choose to sponsor the event? Alto-Shaam chose to sponsor The Big F&B Forum because we value education and appreciate the opportunity the forum provides for industry professionals to come together, engage, and network. We’re looking forward to the event and

Pack Sustainable

by Mahak Mannan | 12 Nov 2018

Marcus Toft, area manager, Duni Middle East & Africa on sustainability in the packaging industry. How would you explain sustainable packaging? It is all about the materials used which makes packaging sustainable in the sense that they must not contribute to global warming, as opposed to plastics made from fossil oil. The raw material must

OPINION: From Farm to Fork

by Mahak Mannan | 12 Nov 2018

Ruth L. Petran, PhD, vice president, Food Safety and Public Health, Ecolab on food safety being a critical responsibility for F&B professionals. Food-borne illnesses may not be new problems, but they remain to be an important global challenge, including here, in the Middle East. According to the World Health Organisation (WHO), developing countries are at

A Carnival of Flavours

by Mahak Mannan | 12 Nov 2018

Corporate beverage manager and head mixologist, Passion F&B, Sherine John, tells us about his journey in the world of mixology. Tell us a little bit about yourself. I was born in South India and ironically I started my hospitality journey in the kitchen as a trainee Chef. It was while working in the kitchen at









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