EDITORIAL
Managing director Joumana Dammous-Salamé Publication manager Randa Dammous-Pharaon Editorial manager Rita Ghantous Sub-editor Miriam Dunn Account managers Maha El-Khoury, Josette Hikri advertise@hospitalitynewsmag.com Subscription executives Houayda Haddad-Roumman, Mirna Maroun subscribe@hospitalitynewsmag.com Circulation coordinator Rita Nohra-Kejijian Graphic designer Ibrahim Kastoun To advertise advertise@hospitalitynewsmag.com Published by Hospitality Services LEBANON Dekwaneh Tel: +961 1 480081 UAE HSME Tel: +971 585848018 info@hospitalitynewsmag.com www.hospitalitynewsmag.com All the information disclosed in the magazine was provided by the parties concerned by each publication and checked to the highest possible extent by the editors. However, the magazine cannot ensure accuracy at all times of all information published and therefore could in no case be held responsible should any information reveal to be false or insufficient. We welcome views on any subject relevant to the hospitality industry, but request that letters be short and to the point. The editor reserves the right to select and edit letters. Hospitality News ME is distributed to trade professionals in the catering and lodging industry in the Middle East.
THE NEW GENERATION’S ROLE IN HOSPITALITY Amine Moukarzel, founder and president of Flamingo Hospitality, Golden Tulip MENA/Louvre Hotels Group, explains why the next wave of professionals will be central to the industry’s growth and development. Hospitality has become one of the most dynamic sectors worldwide, surpassing even the technology industry in employment and GDP contribution. Across the region, it plays a pivotal role in shaping both local economies and international perceptions. A pivotal part to play Today, hospitality is more than a business; it’s a lifestyle, a discipline and a platform for growth. For the new generation of professionals, it offers unique opportunities to lead and influence. International hotel chains now serve as global ambassadors, promoting cities and countries across the world. In a hyperconnected era, mobility has taken on new meaning. Young executives frequently travel for business, often crossing borders within a day, reshaping service standards and expectations. Transforming through tech Artificial intelligence (AI) has further accelerated innovation. Young professionals are driving its integration to enhance efficiency, personalize guest experiences and support strategic planning, helping to build a smarter, more agile industry. Beyond service, hospitality influences several other sectors, from infrastructure and interior design to talent development. These interconnections fuel growth, and with continued investment in technology and people, the industry will become even more efficient, accessible and impactful. Hospitality is also a key contributor to national GDPs. Gulf Cooperation Council (GCC) countries and other Arab nations have invested heavily in positioning themselves as global tourism hubs. Sustainability and diversification are now top priorities. Prioritizing education and training Hospitality education has also grown significantly. From a single hotel school in Lebanon in the 1970s, institutions have emerged across the region, laying the foundation for a skilled, multilingual workforce. Education and training remain essential, since as we know, people are the most valuable asset in any organization. The hospitality industry sits at the crossroads of economic development, cultural exchange and technological progress. With sustained investment and a focus on excellence, hospitality will remain a cornerstone of development for years to come. AMINE E. MOUKARZEL Ph. D Founder and president of Flamingo Hospitality, Golden Tulip MENA/Louvre Hotels Group, MENA Partners
ALWAYS IN OUR HEARTS We must increase awareness about the importance of empowering tomorrow’s talent and developing the creative and innovative potential of young people throughout the education and training sector. EDUCATING THE HOSPITALITY PROFESSIONALS OF TOMORROW Nouhad Dammous (May 2019) Late editor-in-chief Docteur Honoris Causa Scan to read his book
NOV 2025-JAN 2026 | HOSPITALITY NEWS ME
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In this issue NOV 2025 - JAN 2026
HORECA NETWORK 10 12 13
HORECA Jordan: 10th anniversary edition review
14
Industry excellence and innovation on the agenda at HORECA Kuwait
HORECA Riyadh to span 40,000 sqm
A sweet return for Salon du Chocolat et de la Pâtisserie Riyadh
10
HORECA Jordan
16
SDCP Dubai
26
Stephan Schupbach
EVENTS SEEN AND HEARD 16 18 20 22 23 24
Salon du Chocolat et de la Pâtisserie Dubai scales new heights in 2025 High spirits at Whisky Live Beirut 2025 Lebanese Industry Expo showcases the nation’s industrial strength FHS World delivers powerhouse program to mark milestone summit Gulfood Manufacturing 2025 celebrates biggest and most diverse edition to date Jordan International Food Festival 2025 spotlights universal language of gastronomy
WHERE TO BE SEEN 25
Calendar: 2026 trade shows around the world
BUSINESS INTERVIEW 26
Stephan Schupbach on Chedi Hospitality’s unbound approach to luxury hospitality
OPINION 28
3 smart hospitality investment strategies
INFLUENCERS 30
Late night storytelling: 7 entrepreneurs on nightlife’s new era
LODGING 38
Building hotel brands with purpose
COUNTRY REPORT 40
Egypt: navigating a robust recovery
ARCHITECTURE 42
Designing hotels with art and hospitality
TRENDS 44
Innovation meets artistry: 7 trends redefining food design
48
The future for food service tech and a human touch
F&B MARKETING 50
7 secret marketing tactics of busy restaurateurs
TECHNOLOGY 52
Intelligent integration 3 technologies transforming hospitality sales
EYE ON BRAZIL 54
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A culinary carnival
HOSPITALITY NEWS ME | NOV 2025-JAN 2026
Tog�h�
L E T’ S CU LT IVAT E TAL ENT S "WHERE CHOCOLATE EXCELLENCE MEETS GLOBAL INSPIRATION" L’École Valrhona Dubai
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Special report: EDUCATION 58 60 62 64 66 68 70 72
Why skills will define the GCC’s hospitality advantage Hospitality training: tourism’s smartest investment Why all-round hospitality training needs a touch of theater A time for future-ready hospitality Starry futures: training for Michelin excellence How to serve up a complete culinary education Education with purpose: the gateway to careers in hospitality Teaching in a time of transformation
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Education
76
Human Resources
84
Beverage
SOLUTIONS MANAGEMENT 74
5 ways to crack the Gen Z code
HUMAN RESOURCES 76
How to lead teams with EI and AI
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6 ways to help fix the food waste crisis
GREEN
PRODUCT ZONE EQUIPMENT 80
Packaging trends unwrapped
82
The healthy food trends shaping 2026
84
From grape to global stage: 3 experts uncork Lebanon’s wine industry
FOOD BEVERAGE
ON THE MARKET 86
New products
CHOCOMANIA 87
Ruberry cake
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Coming issue FEB - APR 2026 • Special report Franchising • Influencers Restaurateurs • Technology Voice AI drive-thrus • Food Meat & Poultry • Beverage Alcohol-free spirits/sophisticated ‘Mocktails’
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HOSPITALITY NEWS ME | NOV 2025-JAN 2026
Advertorial
SOURDOUGH BAKERY AND CAFE
SLOW FERMENTATION MEETS A FAST-PACED WORLD Sourdough Bakery and Café has carved a space for a different rhythm. It is a place shaped as much by craft as by community, a cafe where slow fermentation and warm hospitality find their balance in a city that rarely stands still. Founded by Mohamad Kreidly, who brought home the sensibilities of San Francisco’s sourdough culture, Sourdough has grown quietly, steadily and with intention. It is not trying to reinvent the wheel; it is simply choosing to respect it through timehonored techniques, thoughtful sourcing and an atmosphere that encourages people to linger rather than rush. More than bread: a way of working At Sourdough, fermentation is more than a method, it is the framework for how things are made. Each loaf begins days before baking, shaped by patient feeding, long rests and a respect for ingredients that do not like to be hurried. The result is an approach to food that values how it leaves you feeling. “We have always believed food should be honest and uplifting,” said Kreidly. “The table becomes a better place when what is on it is made with care.” This philosophy carries through the cafe menu, where dishes are built around dough that is expressive yet understated, supporting each component rather than overpowering it. The flavors lean layered, not loud; familiar, yet considered.
What began as a bakery has gradually become a gathering point for those who value food with substance and a cafe culture that encourages presence.
Coffee with its own identity If the bread anchors the space, the coffee deepens its character. Sourdough partners with SUCASU Coffee Collective to roast small-batch house blends from specialty beans sourced from Ethiopia, Colombia and Brazil. The roasting process is handled with the same patience and precision that define the bakery, using carefully measured heat, profile control and sensory cupping to highlight each origin’s natural character. It is a quiet craft that mirrors the discipline of fermentation and brings a level of intention guests can taste in every cup. Through training and expert guidance from SUCASCU, Sourdough built its roasting independence, creating a coffee bar that feels intentionally unhurried, a place where someone can take a moment for a flat white or settle into the ritual of a V60. Over time, the baristas learn about their regulars, what they like and what they do not, and the pastry they are likely to pair with it next. A space reserved for people with depth The interior speaks softly; warm materials, clean lines and the unmistakable scent of fresh bread. But the heart of the place is the people who fill it. Some come for a croissant and find themselves in an hourlong conversation. Others work quietly in a corner. Families stop by for simple breakfasts that feel familiar. Couples share a piece of toast, a cinnamon roll and a seat by the window. It is a space that feels lived in and welcomes people without effort.
The strength of a local brand At a time when franchises dominate the cafe landscape, Sourdough has taken a different path. Its growth is rooted in local identity rather than imported formulas. The brand reflects the rhythms of its community, the farmers it sources from, the bakers and baristas it trains, and the tastes that evolve with its guests. There is value in a concept that grows from the ground it stands on, not from a handbook. Sourdough’s authenticity comes from being shaped here rather than borrowed from elsewhere. Feel-good food The menu is designed around the idea that bread should not be an accessory. Each dish begins with the character of a specific loaf. A tangy club made with country sourdough, a soft brioche egg sando or smoked beef on seeded multigrain. Toppings, spreads and proteins are chosen to complement the dough’s texture and flavor, creating plates that feel balanced and nourishing. It is feel-good food in the literal sense, built on honest creativity and ingredients that work together rather than scream for attention. A gentle shift toward something bigger What began as a bakery has gradually become a gathering point for those who value food with substance and a cafe culture that encourages presence. There is no manifesto and no trend-chasing, just the quiet invitation to enjoy things made with time and intention. In times of crowded concepts, Sourdough reminds us that some things become meaningfully profound because they are not rushed. sourdough.me
Overview of Standalone Group Since its founding in 2017, Standalone Group has built a reputation for creating distinctive nightlife and dining experiences across key regional destinations. With a portfolio that spans SPINE, ELSE, and ANU in Beirut, and HIDE in Doha, the group has successfully set new benchmarks in hospitality innovation. Today, the spotlight turns to Lagos, one of Africa’s fastest-growing cultural and economic hubs. Driven by a dynamic young population and an evolving luxury hospitality landscape, Lagos has emerged as one of the most promising markets for elevated nightlife experiences. Standalone Group recognized this momentum early on, introducing two of its most ambitious concepts to date: Mr. Panther is a vibrant, high-energy destination redefining nightlife through a seductive, avant-garde dining experience. An atmosphere of opulence and allure, where design, energy, and emotion blend to create a cultural touchpoint in the city.
Guestlist, an invite-only, hidden after-hours space opening in November 2025, designed for Lagos’ tastemakers. Operating from 3 AM to 6 AM, it embodies the group’s ethos of exclusivity and storytelling through experience.
This expansion aligns with the surge in luxury F&B investments across Lagos, positioning Standalone Group as one of the first international hospitality companies to build a strong, long-term footprint in the market.
Technology Meets Hospitality Central to this growth is the Standalone Group App — the first platform of its kind in the Middle East and Africa. It allows guests to seamlessly book, explore, and engage with every venue in the group’s portfolio, integrating technology with personalized hospitality.
New Horizons
Beyond Lagos, Standalone continues to scale globally with upcoming launches in Doha:
LOST CALL A beachfront venue inspired by 1980s Miami, blending nostalgic dining and drinks in a retroluxe setting. SEEK A day-to-night concept that evolves from a refined lunch atmosphere into a vibrant evening destination.
Leadership Name: Salim Ghanem Title: CEO Company: Standalone Group Website: www.standalone-group.com Instagram: @standalonegroup