Maria d’Orey on Why Wellness is the New Foundation of UAE Luxury Hospitality
For years, hospitality in the UAE has been defined by ambition. Bigger hotels, more immersive experiences, ever higher standards of […]
Interviews
House of Eleganza Introduces Handcrafted Silverware to Regional Hospitality Sector
PARTNERED CONTENT House of Eleganza, a Dubai-based design atelier, has launched its Hotelier Range of handcrafted silver pieces for the
The Evolution of Value: An Exclusive Interview with JS Anand, Founder and CEO of LEVA Hotels
Dubai, UAE – As the hospitality sector in the Middle East undergoes a rapid transformation, the traditional focus on opulence
Embracing Change: The Commercial Future of Dubai’s Hospitality Industry
Op-Ed: Dubai’s hospitality sector is leading a transformation fueled by AI, sustainability, and blended travel. Learn how Novotel and Adagio are adapting to the experience-driven market.
Malaysian Palm Oil Can Help UAE Hotels Deliver on Their Sustainability Vision
Op-Ed: Malaysian Palm Oil is already powering UAE hospitality excellence, though few recognise its central role.
Meet Japanese chef Yamamoto: From 8-seat diner in Tokyo to Michelin recognition in Japan and Dubai
Dubai, UAE: One man’s struggle and a humble, eight-seat diner. This is how Konjiki Hototogisu began, in 2006, as Chef
From selling sweet potatoes in Philippines to a barista at Sheraton in Dubai: Meet Jason Alfonso
https://youtu.be/LSTE49NWFnc EXCLUSIVE TO HOTELS OF UAE DUBAI, UAE: Every morning, as the espresso machine hisses to life at the Sheraton
The Brooklyn Creamery: Shivaan Ghai on Guilt-Free Indulgence & Global Expansion
The Brooklyn Creamery has carved a significant niche in the ice cream industry. Founded by Shivaan Ghai, who comes from a family deeply rooted in India’s modern ice cream history and hospitality, this brand offers a tempting array of low-calorie, no-added-sugar, keto, vegan, and high-protein ice creams. It’s a sweet revolution allowing consumers to indulge their cravings without the guilt.
Op-Ed: Emotional Intelligence is the New Frontier in Guest Experiences
Op-Ed: Emotional intelligence is becoming a core competency in hospitality, transforming guest experiences from transactional to personal.
Interview: What the UAE’s tiered sugar tax means for hotels, restaurants, and their suppliers
The recent announcement of a tiered sugar tax in the UAE marks a significant shift in fiscal policy, moving beyond a flat rate to a more nuanced system based on a beverage’s exact sugar content. This change, which takes effect from early 2026, has widespread implications for the hospitality sector and its supply chain.