Hodema

Coffee in Lebanon has always been more than just a drink, it’s about the feeling that comes with every cup, from morning rituals in Lebanese villages to our best moments in Beirut.
Recently, “The Syndicate of Owners of Restaurants, Cafés, Night-clubs and Pastries” in Lebanon requested replacing “Turkish coffee” with “Lebanese coffee” on menus, highlighting how deeply coffee is tied to national identity and hospitality culture.

MiddleEast HospitalityExperts

Joe Abrass, founder and owner of “La Mézéterie”, explains how his concept recreates a piece of Lebanon in the heart of Paris. La Mézéterie reimagines traditional Lebanese cuisine with a French twist, preserving authentic flavors while refreshing the presentation.
More than just a restaurant, it brings together Lebanese, locals, and tourists in a warm and familiar atmosphere that feels like home.

Joe Njeim, CEO of Leila, Kun Lebnene, and Paname, shares how the F&B sector is navigating today’s challenges across Lebanon. From a 70% drop in Beirut to growth outside the capital driven by new outlets openings.
Joe breaks down the key pressures, from food cost to rising energy prices, while holding on to optimism for what’s ahead. Because in Lebanon, resilience is always part of the story.

FNBInsights Leila Paname KunLebnene

Food safety starts with the right practices in the kitchen. Hodema, in collaboration with Apave Liban, developed a practical guide on HACCP, food hygiene, and safety in three languages, highlighting key recommendations for safer food handling practices.
Gloves are part of the process, but they don’t replace proper hygiene, training, or handwashing. Awareness remains the foundation of food safety.

Who’s Most Likely To… Hodema Team

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