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October 24, 2026
Today’s customers are looking beyond the meal, the room, the coffee, or the service itself. More than ever, they want to know where products come from, how resources are used, how waste is managed, and whether businesses are genuinely trying to operate in a more responsible way.
October 17, 2026
Wine has long enjoyed a reputation as the most culturally rich and intellectually rewarding of alcoholic beverages. However, today, it faces an uncomfortable reality, fewer people are drinking it, and those who are, are drinking less.
October 14, 2026
Are we sure the traditional bar model cannot be innovated and improved? And what if the key element to focus on were the barista?
October 12, 2026
For Claire Xuereb, AX Group's Director of Hospitality and Care, success was never about opening another hotel but about spotting a gap the market hadn't filled and building something with a reason to exist. Words by
Stephen Gauci.
October 9, 2026
This October, Malta will become the meeting point for some of the most influential voices in the international food and hospitality community as Food on the Edge comes to Valletta on 19 and 20 October 2026.
October 8, 2026
Every September, Malta celebrates LGBTQ+ Month, highlighting inclusion, visibility and the country’s continued commitment to equality. Malta’s strong international reputation as an LGBTQ+-friendly destination also presents important opportunities for the local hospitality and tourism industry.
October 7, 2026
Twenty-five editions ago, HORECA Magazine began as an idea sketched out by Ryan Galea, who had worked and understood both sides of Malta's hospitality industry from the operators who run it to the media world that could give it a voice.
October 5, 2026
Tourism is increasingly shaped by experiences that allow visitors to connect more deeply with a destination and its locals.
August 13, 2026
Wine by-the-glass (BTG) is often treated as a practical necessity, a convenience for guests who do not wish to commit to a full bottle.
August 13, 2026
It is a Thursday evening in summer. Two restaurants sit a hundred metres apart. Same street. Similar menus. Similar prices. One has a waiting list. The other has empty tables and a head chef wondering what went wrong. The food is not the difference. Often the quieter venue cooks better.