Hospitality | Page 3

In a few years, a traditionally low-tech, complex industry like farming can open a variety of applications to the global chain.

A couple of tips on how to keep your restaurant or events business afloat in the wake of the coronavirus pandemic.

Hospitality players should set up an ecosystem and leverage an orchestrator who seeks to capture value by facilitating interactions among startups, hotel operators, and other innovation partners.

The Radisson Hotel Group has managed to make its presence felt in the region by demonstrating year-on-year growth in market share and profitability.

Chocolateness started with a capital of US$500, then acquired a turnover of $3 million in its third operational year.

"I loved my career and journey running hotels; it was truly a privilege."

Folia, a plant-based menu developed by international celebrity Chef Matthew Kenny and HRH Prince Khaled bin Alwaleed's KBW Ventures, has now made its way to Dubai.

"There is no point in copying the success of others. Originality always has a market. Identity always has its own unique pedestal."

The founder of Stereo Arcade, Akiba Dori and Tokoypolitan talks about his strategy for creating a notable brand in the hospitality space.

In an industry where fierce competition is the norm and customer comfort, pleasure, and contentment are key, it is imperative to invest in customer services at the highest of levels, presuming that success is your ultimate goal.

It may have started out as a blog, but Michelle Karam always believed that Travel Junkie Diary (TJD) would grow into something bigger.

Radisson Hotel Group's Regional Director for Saudi Arabia, Kuwait, and the Levant, on the hospitality company building up its presence in KSA

Tahnoon decided that if there was no place in the UAE serving takoyaki to his liking, then he'd create one of his own.

The entrepreneur and founder of Mina Group intends to offer UAE restaurant goers with a distinct dining experience.

If you're on the hunt to quench your appetite with healthy options, here's one set to make a mark in the region.

The chef-turned-entrepreneur on how he made it big on the global F&B scene.

"I cannot draw a straight line, and I cannot cook an egg, but I make beautiful restaurants," says the Giraudi Group CEO Riccardo Giraudi.

Kathy Johnston, Chief Chocolate Officer, Mirzam discusses the brand's origins, its partnership with Expo 2020 Dubai, what makes the boutique chocolate maker different, and how each chocolate bar is made.

Cuisinero Uno, a bar and restaurant offering tapas-style dishes which launched in mid-2017, is a lifelong dream for CEO and Culinary Director of the enterprise, Chef John Buenaventura.

Launched in association with Wamda in the region, TestBED is a 10-week accelerator giving startups with a product/solution for the hospitality industry, an opportunity to test their idea within an operating Marriott property in the region.

The co-founders of Whissle Hospitality Group –the company behind F&B brands like Okku, Claw and more in Dubai are all set to take their enterprise to the next level.