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Hospitality: Red hot competition
ENAR

by Emma Cosgrove

Fine dining in Beirut is a statement. It is competitive; affluent diners are always ticking off their lists and regaling tales of their attendance at the newest or trendiest venues. It is also a sport – every new restaurant that opens must have a “one up” on the last, and if you spend anytime with the players you notice an inherent propensity to flambé their competitors’ reputations. And though the restaurant industry will surely feel the dip in regional tourism, it is generally not a sector in which the Lebanese scrimp, regardless of the economic climate. There is, however, a contemporary challenge that may lead to either the Beirut dining scene’s enrichment or ruin. “Lately there has been a surge in the restaurant business, which is making the industry very competitive and over-saturated,” said Hussein Hadid, a renowned chef specializing in catering upscale events. The good here, according to the

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