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Magazine Description

In this issue

Welcome to the 50th edition of The Pro Chef Middle East. This issue, we explore the future of the hospitality industry. If the last few months have taught us anything about the culinary world, it’s that restaurateurs and chefs are capable of swiftly evolving and thinking out of the box to thrive. Don’t you agree? Now that restaurants are reopening, we’re seeing creative concepts come into play. Sure, the current dining experience now includes more safety and hygiene measures, but for consumers to trust a brand, the necessary requirements have to take place. We’ve rounded up a selection for you to head to. This edition also features smart tech solutions, some of which include apps for digital menus, integration with POS systems, and an F&B targeted social media management platform, to reach your target audience. Elsewhere in the issue, we take a look at women working in pastry and the challenges they had to overcome. We also speak to chefs about their latest menu additions, and whether or not certain concepts created during the lockdown are here to stay. As usual, we have delectable recipes from two newly opened restaurants in the country. Stay safe and enjoy the season ahead.

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