Description
More stands, more tastings, and more people to meet! Join Anthony Rahayel for Day 2 at HORECA Lebanon 2026 as we explore food discoveries, Lebanese products, hospitality innovations, and the energy filling the exhibition halls.
We begin outside with the food court before heading indoors for a spontaneous tour. From coffee and artisan products to restaurant technology and rural tourism, every stop brings a new conversation.
COFFEE, CIDER & CREATIVE TASTINGS
We discover Beirut Edition coffee capsules, meet specialty coffee professionals, and talk about roasting, flavour profiles, and creating a blend suited to a café or restaurant.
There’s also Lebanese apple cider, arak, pastries, Portuguese-style custard tarts, apple molasses, zaatar, olive tapenade, and plenty of unexpected bites along the way.
At Kiri, we explore sweet and savoury creations—including soft serve! At Crown Bake, we learn about baking solutions for bread, doughnuts, muffins, and more.
LEBANESE PRODUCTS & THE PEOPLE BEHIND THEM
We meet Atayeb Al Rif to discuss mouneh, rural cooperatives, farmers, and the importance of buying locally produced food.
We also revisit Bou d’Or, explore sauces and product ideas, and catch up with producers bringing fresh energy to familiar brands.
These conversations connect the products on display with the work happening in kitchens, factories, farms, and villages across Lebanon.
THE NEXT GENERATION OF HOSPITALITY
Hospitality students share their creations, while a conversation about education explores practical training, internships, and career opportunities.
The show brings together experienced professionals and young people preparing to enter the industry—with plenty to learn from one another.
A SPECIAL HORECA MOMENT
We pause the tour for a ceremony honouring Joumana Dammous Salamé, recognising her commitment to the hospitality sector as HORECA celebrates its 30th anniversary.
TECHNOLOGY BEHIND THE EXPERIENCE
Beyond the food, we discover tools for hospitality businesses: temperature-monitoring systems, restaurant software, table-booking apps, and a platform for ordering supplies and packaging.
Exhibitors explain how their ideas can help businesses manage everyday tasks, from monitoring refrigeration to restocking essentials.
FROM INDONESIA TO THE SHOUF
Our tour includes a welcome at the Indonesian stand and a conversation with the Shouf Biosphere Reserve team about guesthouses, local producers, outdoor activities, and experiencing the region through its people.
After six hours of walking, greeting, tasting, and discovering, Day 2 ends with the same feeling that keeps bringing us back: pride in the people creating, working, and moving forward together.
CHAPTERS
00:00 Day 2 begins outside at the food court
01:42 Beirut Edition coffee
02:40 Artisan products and hospitality students
03:14 NokNok’s food delivery expansion
05:19 Hospitality education and career opportunities
07:54 Product discoveries and arak
10:05 Exploring the innovation display
11:13 Specialty coffee and custom roasting
14:01 Lebanese apple cider
16:28 Atayeb Al Rif: mouneh and rural cooperatives
18:19 Bou d’Or and new sauces
20:28 Honouring Joumana Dammous Salamé
22:51 Lebanese manufacturing
23:36 Pastries and Kiri soft serve
26:10 Crown Bake and baking solutions
27:42 More brands and tastings
32:02 Apple molasses, zaatar, and olive tapenade
34:36 Portuguese-style custard tarts
35:31 Sauces, spices, and busy exhibition halls
37:24 A welcome at the Indonesian stand
38:24 Temperature monitoring for food businesses
39:27 Restaurant software and table bookings
40:55 Ordering supplies with Sabco
43:19 More discoveries and food packaging
45:08 Distribution and another tasting stop
46:36 Discovering the Shouf through its community
48:15 Snack innovations
50:11 Closing Day 2
Which product or idea caught your attention? Tell me which stand you’d like to explore further!
Subscribe to NoGarlicNoOnions for more HORECA coverage and food discoveries with Anthony Rahayel.
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