This page collects what is happening across the group: new dishes and seasonal menus, branch openings and refurbishments, the collaborations and community projects the teams take on, and the occasional piece of company news worth sharing. Entries are grouped by country, so use the selector above to see what is running near you.
Seasonal items tend to appear first in one market and then travel — a drink developed for the summer in Beirut often turns up in Doha the following year. Where an item is limited to particular branches, the entry says so.
Seasonal menus are the most frequent entries here. Each one starts in a test kitchen months before it appears on a table: a shortlist of dishes is cooked for the operations team, cut down by half, then run as a soft launch in two or three branches before it goes group-wide. The items that survive that process are the ones you see announced on this page.
The rest of what we post falls into three groups: openings and refurbishments, which tell you where to find a new room; community and sustainability work, from packaging changes to the partnerships our teams take on locally; and company news such as certifications and awards, which matter mostly to the people who work here but say something about how the kitchens are run.
Announcements are dated and country-tagged. If an item is limited to particular branches or runs only for a few weeks, that is stated in the entry rather than buried in small print.
fit n'healthy menu
Win a Trip to the Maldives
Ramadan Kareem
Braille Menu
Summer - in a cup -
Health in a Glass
New Delivery Menu
Sunday Family Funday
On-site Physiotherapy
A Red Velvet to save a Sweetheart 
20th Anniversary
Toss it Up!
Meet the Cruffins!
20% Discount on Mobile App
ISO Certification
Weekly Specials
Delivery From Verdun
Yoga & Breakfast
A short list built for people who train: grain bowls, grilled protein, salads dressed on the side and cold-pressed juices, each item costed for calories and protein rather than guessed at. It runs alongside the main menu rather than replacing anything, and the kitchen will swap sides on request.
A summer draw across the branches: every table receipt over the threshold entered the draw for two, flights and a week away included. Entries closed at the end of the promotional period and the winner was drawn in front of the operations team.
Iftar and suhoor menus ran through the month, with set tables for groups and a shorter à la carte for anyone eating alone. Branches held their kitchens open later, and the bakery baked qatayef and maamoul fresh through the evening.
Braille menus went into circulation across the branches, printed on the same stock as the standard card and updated on the same cycle, so a guest reading in braille is never handed last season's list. Floor teams were briefed on offering it without being asked.
The summer drinks list: cold brew over ice, an iced flat white built on a double ristretto, fruit coolers pressed to order, and a frozen coffee that keeps its texture longer than a blended one. Developed in Beirut and rolled out across the group.
A row of pressed juices and blended drinks put together with the kitchen rather than a supplier: greens with apple and lemon, beetroot with ginger, and a nut-milk blend for anyone avoiding dairy. Pressed on the premises each morning.
The delivery list was rebuilt around what actually survives the journey. Dishes that arrive tired were dropped, dressings moved to the side, and packaging changed to keep hot and cold items apart. Shorter list, better arrival condition.
Sundays run long: a family table set for sharing, a kids' portion of the main dishes rather than a separate fried menu, and the pastry counter kept stocked into the afternoon. No booking needed outside peak hours.
A staff programme rather than a customer one: kitchen and floor teams get on-site physiotherapy sessions during their shift rotation. Standing work and heat are hard on backs and shoulders, and the sessions are meant to catch problems before they start.
The red velvet cake ran as a charity item for the month, with the proceeds of every slice going to a heart-health programme. Baked on site like the rest of the pastry counter, and sold whole for anyone taking one home.
Twenty years from the first coffeehouse to twelve countries and thirty-four operations under one brand. The anniversary was marked in every branch on the same day, with a commemorative item on the pastry counter and the original menu reprinted for the week.
A build-your-own salad format at the counter: pick a base, four toppings and a dressing, tossed to order in front of you. Introduced to take pressure off the kitchen at lunch and to give the vegetarian side of the menu its own service point.
Croissant dough baked in a muffin tin, laminated the same way and filled the morning it is sold — pistachio, dark chocolate and a rotating third filling that changes with what the pastry section is working on that week.
First orders through the ordering app carried a discount for the launch period, applied at checkout with no code to remember. The app carried the full delivery list and the branch opening hours for the city it detected.
The group's quality management system was audited and certified to ISO 9001, covering kitchen procedure, supplier checks and staff training records. It is renewed on the usual audit cycle rather than treated as a one-off exercise.
Every branch runs a short weekly list beside the main menu — whatever the market delivered well that week, cooked as two or three dishes. It changes on Mondays and is written on the board rather than printed.
The Verdun kitchen opened for delivery across the surrounding districts, with its own dispatch team rather than a shared one. Lead times are quoted on ordering and the branch takes catering orders for the same area.
A Saturday morning session on the terrace before service: an hour of yoga, then breakfast from the all-day menu at a set price. Places are limited by the size of the terrace and run through the warmer months.