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Opinion: Anticipated hospitality trends for 2021

by Dina Maaty | 18 Jan 2021

By: Dr Vikas Nand Kumar BathejaCo-Founder & Director, Capital College  The hospitality industry has witnessed a dynamic shift last year. Today, professionals and managers are constantly looking towards implementing diverse strategies, which will leave a positive impact on the industry. According to reports, the average revenue registered by hotels in 2019 was $201 and $165

Opinion: How will the foodservice industry remain resilient amid uncertainty?

by Dina Maaty | 07 Jan 2021

Khaled AlShami, director, solution consulting, Middle East & Africa at Infor, shares his thoughts on technologies which will drive point-of-sale integrations for restaurants and the foodservice industry in the year ahead. For the restaurant and foodservice spaces, economic disruption is the common denominator across all kinds of businesses within the industry. The economic downturn has

On the Daily: Lincoln Hospitality Group Executive Chef Brian Voelzing

by Dina Maaty | 31 Dec 2020

Group Executive Chef, Lincoln Hospitality (La Serre, Taikun, Distillery and The Loft) and Restaurant Secrets describes his daily routine on a typical day. 6.45am: I wake up, get straight into the shower and then start getting ready for work. 7.15am: I have a cup of coffee and breakfast with my wife Sophie and daughter Harper,

Deliveroo reveals 2020’s top food trends

by Dina Maaty | 22 Dec 2020

As the year comes to a close, Deliveroo has taken a moment to look back on the food trends of the year. Cheeseburgers, being a much-loved classic, have globally taken over across all markets, scoring the top spot on the list. Across 12 markets, in a list of top 100, UAE residents will find favorites

iKitchen by Rational offers a new system solution for industry catering

by Dina Maaty | 21 Dec 2020

Skills shortages, cost pressure, digitisation – these are the challenges faced by caterers in industry catering, say experts at Rational. Then there are the increased expectations of customers with regard to quality, special diets such as vegetarian, vegan, gluten or lactose-free as well as a varied menu. So, in addition to good ideas and clever

We need to look ahead to the future, Radisson area senior vice president Middle East & Africa says

by Dina Maaty | 15 Dec 2020

By Tim CordonArea Senior Vice President Middle East & Africa, Radisson Hotel Group While the year is coming to an end, global communities continue to work tirelessly to combat the spread of Covid-19. It’s no secret that the hospitality industry has been placed in an incredibly vulnerable position, but within that sobering reality, it’s important

Editor’s Note: The best things about the ‘worst year ever’

by Dina Maaty | 05 Dec 2020

In 2018, medieval scholar Michael McCormick nominated 536 as “the worst year to be alive” because of extreme weather events probably caused by a volcanic eruption early in the year, causing average temperatures in Europe and China to decline and resulting in crop failures and famine for well over a year. TIME magazine’s Stephanie Zacharek

Cultured meat industry could disrupt trillion dollar global market, IDTechEx experts say

by Dina Maaty | 17 Nov 2020

Cultured meat, otherwise known as cultivated or cell-based meat, is an emerging technology which uses lab-grown cells to create products without requiring animal slaughter, potentially avoiding the environmental problems of conventional agriculture. Unlike many of today’s meat alternatives, cultured meat has the potential to create a product that is completely identical to conventional meat, containing

GCC fast-casual dining sees growth as F&B battles coronavirus headwinds, KPMG report reveals

by Dina Maaty | 12 Nov 2020

The Covid-19 pandemic has presented several challenges for the regional food and beverage industry. KPMG’s latest publication 2019–2020 GCC Food & Beverage Report – Recipe for Resilience examines the current state of the sector, highlighting opportunities, trends and emerging growth areas. The fifth edition of KPMG’s annual Food and Beverage report was expanded this year

Rational: Managing supplies and getting quality results in the kitchen

by Dina Maaty | 11 Nov 2020

Consistent high quality, uniform cooking results and the efficient use of supplies are a must in out-of-home catering, say experts at Rational. To ensure this for 20 or 2,000 meals, many chefs rely on intelligent kitchen technology. An example of how this works and what results can be achieved can be showcased through the new









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