The August 2020 issue of Caterer Middle East is available to read for free online now.
In it we look at how restaurants are finding new ways to serve their customers following Covid-19, with many pivoting to home delivery, meal kits, or even changing their concept entirely.
We spoke with Joey Ghazal about the new The Maine Land Brasserie which has opened at the Opus by Zaha Hadid building in Dubai's Business Bay, the latest in The Maine's list of winning F&B concepts.
There's also a sneak peek at newly opened Turkish restaurant Asil at the Rixos Premium Dubai in JBR, while Palazzo Versace's director of culinary and F&B Mansour Memarian discusses the ingredient saffron, and Luigia Dubai head chef Alfredo Albergatore tells us about his typical day.
Jane O'Neill, editor of sister magazine Commercial Interior Design, takes a look at how restaurants are adapting to new social distancing requirements in their design, and we have an in-depth look at pizza restaurant Motorino at the JA Ocean View Hotel.
This month's Mix Masters takes a look at three takes on the Bloody Mary from some top bartenders, while one award-winning bar manager tells us in Kitchen Confidential that it's time to stop serving drinks, and start serving people.
Read it all for free here.