HORECA MIDDLE EAST & AFRICA - ISSUE 1

Fine Food. Simply Made.

SimpliFine operates three food verticals: produce, butchery and bakery and makes fresh, quality food accessible to households across Kenya.

Meats

We take pride in sourcing the finest cuts of meat, ensuring that every slice is tender, flavorful, and succulent.Our skilled butchers meticulously prepare each piece, whether it’s a juicy steak, a savory roast or a mouth watering sausage.

Our Brands

We are passionate about using highquality, locally sourced ingredients in all our products. Our team of dedicated bakers works tirelessly to ensure that every bite you take is a testament to our commitment to quality.

We produce quality French fries at our Yum! Brands Tier One-certified facility in Naivasha. SimpliFine’s products are trusted by global restaurant and hotel chains across Africa.

CHEF CORNER

Chef Ajok Zacharias'

TOURISM & TRAVEL HOSPITALITY TRENDS

Revolutionizing fast food in Africa and the Middle East: The impact of AI, Cloud computing, and data analytics

Email: info@fwafrica.net

Company Website: www.fwafrica.net

FEBRUARY 11-13, 2025 | KAMPALA, UGANDA

No.1 Trade Shows for Food Service, Hospitality & Travel Industry in Africa

Welcome to the Inaugural Edition of HORECA Middle East & Africa Magazine!

We are excited to launch the first issue of HORECA Middle East & Africa (HORECA MEA), a magazine dedicated to celebrating and exploring the vibrant hospitality landscape of our region. Our mission is clear yet ambitious: to provide hoteliers, restaurateurs, and industry professionals across the Middle East and Africa with valuable insights, emerging trends, and inspiring stories that address the unique challenges and opportunities we face.

The Middle East has long stood as a symbol of luxury and hospitality, marked by its opulent hotels and diverse culinary experiences. With major international events such as Expo 2025 in Osaka and the 2024 Gulf Cup in Kuwait on the horizon, we are witnessing a remarkable surge in tourism and investment. Meanwhile, Africa is carving its identity as a coveted destination, drawing travelers with its rich cultural heritage and breathtaking landscapes. This moment is pivotal for our industry, and we aim to document every significant development as it unfolds.

Innovation transforming hospitality, from digital booking platforms to AI-driven customer service enhancements. It's not solely about luxury; it's about ensuring every visitor feels valued and understood. In this issue, we share inspiring stories of local businesses harnessing technology to create personalized experiences while preserving the warmth and authenticity that guests cherish.

Among the highlights, Jackie Muinde explores the Argyle Grand Hotel, heralded as Kenya's smartest five-star hotel. The

hotel's commitment to modern technology elevates the guest experience, featuring state-of-the-art conference facilities and three exceptional dining options that cater to all visitors' desires.

Victor Atsali delves into the significance of AI and cloud computing in the Middle East and Africa hospitality sectors. He examines how AI-driven chatbots enhance customer interactions and how data analytics provide valuable insights into customer preferences, fundamentally transforming the hospitality landscape.

This issue also features captivating articles on chefs' journeys and favorite recipes, along with an exploration of culinary tourism. It showcases how food acts as a powerful connector among cultures, and with renowned chefs showcasing their culinary artistry, our region is rapidly becoming a hub for gastronomic adventures.

As we embark on this exciting journey, we invite you to celebrate the passion and creativity that define our hospitality industry. We hope H&R MEA becomes your go-to source for inspiration, knowledge, and community. Here’s to the journey ahead and the incredible stories we will share together!

Enjoy the read,

Alphonse Okoth Senior Editor HORECA Middle East & Africa

Antalya Tourism Fair 2024

October 24-25, 2024

Antalya, Turkey www.antalyaturizmfuari.com

Taghazout Surf Expo 2024

October 24 - 27, 2024

Taghazout, Morocco www.taghazoutsurfexpo.com

EuroCHRIE Qatar 2024

November 04 - 07, 2024

Doha, Qatar www.eurochrie.org

Speciality Food Festival 2024

Dubai UAE

November 5 to 7, 2024

Dubai, UAE www.speciality.ae

The Stakeholder Conference 2024

November 05 - 07, 2024

Mina Jebel Ali, UAE https://10times.com/e1s5-0k1x3rdr

Hospitality Qatar 2024

November 12-14, 2024

Doha, Qatar

www.hospitalityqatar.com

Qatar Halal Forum 2024

November 12-14, 2024

Doha, Qatar

www.qatarhalalforum.com

Made In Indonesia Expo 2024

November 20 - 23, 2024

Jeddah, Saudi Arabia

https://10times.com/indonesiaexpo-jeddah

Saudi HORECA 2024

November 25-27, 2024

Riyadh, Saudi Arabia www.saudihoreca.com

Qatar Travel Mart 2024

November 25 - 27, 2024

Doha, Qatar www.qtmqatar.com

HSMAI ME Commercial Strategy Conference 2024

November 26-27, 2024

Riyadh, Saudi Arabia www.hsmaime.org

HOTEX Exhibition 2024

November 26-28, 2024

Tel Aviv-Yafo, Israel www.stier.co.il/hotex/en

Mega Horeca Nigeria

December 3-5, 2024

Lagos, Nigeria www.megahorecaexpo.com/ nigeria/

Makkah Expo for Hotels & Restaurants

December 17-19, 2024

Mecca, Saudi Arabia www.makkahexpo.net

Essence of Africa International

December 2-4, 2024

Nairobi, Kenya https://essenceofafrica.travel/

Watermelon Ecosystem, Biz2X partner to facilitate digital lending for food restaurant SMEs

MENA – Food and beverage B2B marketplace Watermelon Ecosystem has partnered with New York-based fintech company Biz2X to facilitate digital loans for SME players in the food and restaurant sector across the Middle East and North Africa (MENA).

The digital loans will be provided through Biz2Credit, Biz2X’s lending platform which has facilitated over US$10 billion in lending to SMEs across the US, Australia and India.

The lending platform will provide specialized loans for small and medium-sized food and restaurant businesses through Watermelon Ecosystem’s distribution channels across the MENA region.

Biz2X will match financing options with Watermelon’s digital network of restaurateurs and other food entrepreneurs.

The financial products included in the partnership include unsecured working capital financing, invoice financing and factoring options.

The New York-based fintech company revealed key financing partners have already been integrated into the partnership.

Biz2Credit boast of strong partnership agreements with several Fortune 500 companies and top US banks through which it issues digital loans to SME clients. These loans are backed by the US government’s Small Business Administration (SBA).

Lending partners will leverage Biz2X’s award-winning digital underwriting platform to establish customized credit guidelines and parameters before issuing loans.

Biz2X also revealed lending partners will have access to client’s financial transaction data through which they will promptly be able to assess creditworthiness, which makes the overall financing process more efficient.

According to both companies, the partnership is set to transform the food and restaurant sector across MENA through diversifying financing options for players.

The Watermelon-Biz2X partnership is also expected to streamline the funding process, making capitalization more accessible and efficient for SMEs in the food and restaurant sector. The streamlined process should aid in facilitating growth of the sector.

McDonald’s reveals US$1.3B, 200 outlet expansion plan

UK – McDonald’s has revealed plans to open 200 new outlets in the Republic of Ireland and the United Kingdom by 2028.

According to McDonald’s, the expansion plan will require a US$1.3 billion investment and create 24,000 jobs.

The expansion plan is a significant increase from the company’s US$810.1 million investment in new outlets and refurbishments in the last six years.

The chain opened 41 outlets in the country in 2023 alone, the highest number of openings in the past decade.

The fast food giant revealed the planned expansion aligns with its strategy of enhancing its ‘high streets’ presence as it strives to respond to the challenges of city centres and towns in the UK and Ireland.

The company also revealed it intends to test new restaurant formats, upgrade existing ones and establish smaller restaurants.

McDonald’s is pushing forward with this planned expansion strategy despite facing significant challenges. The company reported a 1% decline in comparable sales in Q2 2024, the first time it has reported a sales decline since 2020.

This sales decline is mostly due to a challenging QSR market environment, induced by high inflation which has caused cost pressures in terms of higher ingredients and raw material costs. This cost pressure transferred to customers through higher prices.

Cash-strapped customers have also cut back on eating out, stifling demand.

The QSR chain responded to this challenging market environment through value deals. It recently introduced cheaper menu options like the ‘Mix ’N’ Match’ menu, offering three items for US$3.93, which has been well-received by customers seeking value.

The expansion plan is also timely as the largest QSR chain in the world is celebrating its 50th anniversary in the UK.

Rikas Hospitality Group to launch five concepts in Dubai

DUBAI – Leading restaurant and café operator Rikas Hospitality Group has revealed plans to open five new restaurant concepts in Dubai: Gigi Rigolatto, Gohan on the Beach, La Cantine Beach, Maison Revka and Ninive Beach.

Rikas Hospitality revealed the new concepts are scheduled to open in October.

The first concept, Gohan on the Beach, will be located inside the recently opened Delano Dubai Hotel on Bluewaters Island.

The restaurant echoes the Emirates Towers establishment. According to Rikas Hospitality, its elevated dining experience will stem from its casual, contemporary beachfront setting. It also features indoor and outdoor dining areas, a bar and a terrace.

The second restaurant concept La cantine Beach will be open at Delano Dubai. The concept features a restaurant, beach, bar and pool. The concept will also feature Mediterraneaninspired menu items plus a shop for its guests.

Rikas Hospitality also revealed it has partnered with French hospitality company Paris Society for its Maison Revka and Gigi Rigolato concepts.

The two restaurants currently operate in France and will be making their UAE debuts in October, 2024.

Rikas Hospitality revealed Gigi Rigolatto will be located on J1 Beach while Maison Revka will be located on Bluewaters Dubai.

The fifth concept, Ninive Beach, will also be located in J1 Beach. Inspired by North Africa, this restaurant concept blends the region’s tradition, heritage, vibrant atmosphere and cuisine.

The new concepts reflect the hospitality’s rapid, partnership-aided expansion strategy.

The strategy was birthed by Rikas Group’s strategic partnership with Ennismore, one of the world’s largest and fastest-growing lifestyle hospitality companies, which also owns Paris Society.

As part of this strategy, Ennismore, through Paris Society, committed to supporting Rikas Group’s expansion into Europe. Rikas also committed to support Ennismore’s expansion into the Middle East.

MOMENT

Southern Sun The Cullinan reopens after refurbishment

SOUTH AFRICA –

Southern Sun The Cullinan, situated in the heart of Cape Town, South Africa, has officially reopened its doors after an extensive refurbishment.

In its latest transformation, The Cullinan has adhered to a design philosophy that respects its timeless classical aesthetic while introducing a contemporary twist. The establishment's new look blends its classical grandeur with modern amenities. This careful balance is evident from the moment guests

arrive. The newly tiled marble port cochere now greets visitors with fresh elegance, setting the tone for their stay.

Each conference area on the mezzanine floor has been outfitted with state-of-the-art technology, including built-in WiFi speakers and individual plug points for each delegate.

The hotel’s culinary offering has also seen significant upgrades. Peachtree Restaurant now features a live cooking grill, adding a dynamic and interactive element to the dining experience.

The menu offers a selection of South African dishes with a unique twist, reflecting the region's rich culinary heritage.

The new pool deck patio, with its built-in braai and pizza oven, is perfect for alfresco dinners and intimate group gatherings. This space is poised to become a favorite for braaistyle conference lunches and dinners.

The Cullinan’s rooms have been completely refurbished, matching modern comforts with the hotel’s classic charm.

The new infrastructure improvements, including updated air conditioning systems and optimised water temperature control, ensure a comfortable stay that is unseen but deeply felt by guests.

Ennismore and Kasada bring first Hyde Hotel in Africa

SOUTH AFRICA – Ennismore, the lifestyle and leisure hospitality company, and Kasada, the leading independent real estate private equity platform, have announced the signing of Hyde Johannesburg.

The opening marks a series of significant milestones, including Ennismore’s first hotel in Johannesburg, the first Hyde hotel in Africa, and Kasada’s first investment in Johannesburg and fourth in South Africa.

In the heart of Rosebank—one of Johannesburg's most vibrant areas—Hyde Johannesburg will have 131 rooms, including 31 suites and a gym.

The hotel will undergo a soft renovation to reposition it to create a more bohemian feel that reflects the Hyde brand, including a new mural, creating spaces for art and music collaborations on the ground floor and new art installations throughout the hotel, bringing a new bold look and feel whilst supporting and celebrating local artists.

The mixed-use building also comprises Proud Mary, one of the most successful restaurants in the city, a lobby lounge, meeting rooms, and 7,400 sqm of fully leased coworking, office, and commercial spaces.

Hyde is a bohemian brand with a laidback, welcoming atmosphere rooted in music, having started out life as a club on LA’s Sunset Strip. The brand and guest experience encapsulates the free spirit of a festival.

Rosebank, situated in the northern suburbs of Johannesburg, is a vibrant and cosmopolitan area known for

its shopping centres, lively arts and culture scene, and bustling business district.

The hotel is situated next to the Rosebank Gautrain Station and a 30-minute drive to the OR Tambo International Airport.

In 2022, the building was awarded the International Property Award for Best Mixed-Use Development for excellent architectural design of a mixed-use commercial property (The Gauteng Institute for Architecture Award for excellence).

Hyde Hotels operates in Miami, Dubai, Ibiza, and Bodrum— the brand’s first adult-only all-inclusive resort. The brand has a growing pipeline with upcoming openings in London, Perth, and Queenstown.

Four Seasons Safari Lodge Serengeti completes region’s largest solar farm

TANZANIA – Four Seasons Safari Lodge Serengeti has completed its groundbreaking solar farm, marking a monumental stride towards a greener future while preserving the untamed beauty of the Serengeti National Park.

This ambitious project, the largest solar farm of its kind in the region, signifies a complete transition to off-grid energy generation, solidifying the Lodge's commitment to environmental responsibility and sustainable tourism.

Nestled in the heart of the African wilderness, the Lodge has always been a haven for discerning travelers seeking an authentic and immersive experience.

With the installation of 2,256 solar panels generating 990kWp of clean energy through a powerful 1MW inverter and 3 MWH battery storage system, Four Seasons Safari Lodge Serengeti sets a new standard for eco-conscious luxury in the region.

greenhouse gas emissions by 14,197 tonnes over the next 25 years.

This achievement translates to a yearly reduction of more than 640,000 liters of diesel fuel consumption, a testament to the project's environmental integrity.

Meanwhile, Four Seasons Safari Lodge Serengeti has announced that it is inviting travellers to elevate their immersive safari experience with a new, captivating addition: stargazing under the vast, unspoiled African sky.

This enchanting activity, offered exclusively through the Lodge’s Discovery Centre, complements the already renowned, intimate Bush Dinners, enjoyed in the heart of the Serengeti.

Under the watchful eye of the Maasai and Park Rangers, guests are treated to an unparalleled visual spectacle as they gaze upon celestial bodies, constellations, and planets, guided by knowledgeable experts.

The stargazing experience unfolds after the sun sets,

Ethiopia paves way for datadriven development with Tourist Satellite Account

ETHIOPIA – The Ethiopian government has launched its first-ever Tourism Satellite Account (ETH-TSA), a statistical measuring framework to track the economic impact of tourism in the country.

The measuring tool provides empirical data for evidencebased policy formulation, decision-making and strategic planning.

According to the Ministry of Tourism (MoT), the ETHTSA framework addresses a significant gap in the country’s tourism and hospitality sector analysis.

The country’s tourism sector lacked a robust statistical framework and only relied on week statistical sources like hotel surveys and tourist arrivals, which limited the country’s ability to capitalize on the economic benefits of the sector.

The measuring framework will analyze, in detail, the different aspects of demand and supply in the tourism and hospitality sector associated with the activity of guests and customers.

It will analyze market forces and economic conditions like availability of supporting resources, purchasing power, government policy, the operating sector and infrastructure to provide valuable insights in the sector.

Through this analysis, the framework is expected to provide valuable insights into tourism’s and hospitality’s contribution to GDP, job creation, investments, and its impact on the balance of payments, as well as government revenue from tourism activities.

The ETH-TSA was jointly developed by the UN Tourism Statistics Department, the International Monetary Fund (IMF) and other partners. According to the Ethiopian government, it took 18 months to develop the framework fully.

The ETH-TSA system is part of a wider initiative by the United Nations Economic Commission for Africa (UNECA), the Intergovernmental Authority on Development (IGAD), and various domestic institutions across East Africa.

Baskin-Robbins opens 1000th store in India

INDIA – Multinational restaurant franchise company Inspire Brands has opened the 1000th Baskin-Robbins store in India, signalling the exponential growth of the ice cream chain in India and South Asia.

The new store was launched on September 16 in Andheri, Mumbai by Inspire Brands’ executives. Local franchisee Graviss Foods will operate the new outlet.

The ice cream chain’s growth trajectory in India has been marked by an innovation-driven strategy pegged on resonating with the different tastes and preferences of customers.

According to Inspire Brands, this strategic approach involved the introduction of new flavor offerings and novel store formats. Baskin-Robbins has launched localized flavors like Gulab Jamun, Caramel Milkcake and Rabdi Jalebi.

Michael Haley, Inspire Brands’ president and International Managing Director, said, “We’re thrilled to celebrate this momentous occasion of opening our 1,000th location in India and the SAARC region. Baskin-Robbins’ success here reflects our commitment to delivering exceptional and innovative experiences tailored to local palates.”

Haley also expressed commitment to further growth in the Indian and South Asian markets.

These pillars of innovation have aided Baskin-Robbins to expand into 290 cities in India, including metropolitan areas, tourist destinations and emerging non-metro markets.

During the launch, Graviss Foods acknowledged the opening of the ice cream chain’s 1000th outlet in the country is a reflection of the success of this strategy. The franchisee promised to continue this strategy and tap into the brand’s success.

Since the ice cream chain’s debut in the Indian market in 1993, Graviss Foods has enjoyed a successful partnership with Baskin-Robbins. The company is the master franchisee for the ice cream chain in India and South Asia.

The launch is also a reflection of Inspire Brands’ global reach across the food service sector.

Accor launches Gem Forest Hotel & Spa Nairobi –

MGallery Collection

KENYA – The MGallery Hotel Collection, part of French Accor Group, has expanded its footprint in Africa by unveiling the Gem Forest hotel, located in the city’s diplomatic neighbourhood of Gigiri in Nairobi, Kenya.

Gem Forest Hotel Nairobi - MGallery Collection is the fourth property in Africa and first in the Sub-Saharan Africa. This opening illustrates the brand strategy to develop destinations with leisure potential and expand its local signature memorable experiences to new guests.

Like bespoke gem oasis, the 105 rooms and suites welcome guests with their refined beauty and sophistication.

Each provides a welcoming and soothing atmosphere and is enhanced by breathtaking views of the forest and skyline, making this new MGallery a comfortable and elegant sanctuary.

Jewel-toned furniture and decorative accents stand out against the warm white background of the surrounding walls.

The renowned design studio The Sundukovy Sisters (S+S) has worked carefully to incorporate references to Africa in subtle details inspired by the gemstones of the Karura forest and the spirit of Nairobi, nicknamed 'the city of water'. Wherever possible, local materials and suppliers have been used.

With four lively and unique food and drink venues, the hotel's eclectic dining and entertainment offerings add to Nairobi's rich dining culture.

Kahani is a modern Indian restaurant located on the ground floor. Enchanté offers a delightful dining experience that encompasses Mediterranean culinary traditions.

Troy is the Gem Forest's rooftop bar and lounge serving up bold and theatrical mixology and Mediterranean-inspired tapas and finally La Mer, the hotel's poolside bar invites guests to indulge in small bites and refreshing beverages in a beautiful outdoor setting.

The hotel boasts zero use of plastics and employs artificial intelligence (AI) to monitor and reduce its carbon footprint.

It has also earned certification as an eco-friendly building, aligning with the growing global trend towards sustainable hospitality.

With this latest addition, Accor’s portfolio in Nairobi now includes five properties.

Protea Hotels by Marriott expands footprint in Africa with new openings in Nigeria and Zambia

AFRICA

– Protea Hotels by Marriott has announced opening of two new hotels in Africa: Protea by Marriott Delta in Nigeria and Protea by Marriott Lusaka International Airport in Zambia.

These new additions highlight Protea Hotels by Marriott’s ongoing expansion on the continent. They offer contemporary comfort coupled with authentic local charm to both business and leisure travellers.

Located in the heart of Ekpan Warri’s business district in Nigeria, Protea Hotel by Marriott Delta is just a 15-minute drive from Osubi Airport and strategically located near the region’s oil and gas hub.

The hotel features 69 contemporary guestrooms and three well-equipped conference rooms suited to both intimate business meetings and large corporate events.

Culinary offerings include Delta Restaurant, an all-day restaurant serving up an array of local and international cuisines, as well as a lobby and pool bar where guests can unwind with drinks at the end of the day. Other facilities include the Oriki Spa, an outdoor pool, and a fitness centre.

Located just minutes from Kenneth Kaunda International Airport, Protea Hotel by Marriott Lusaka International Airport offers an ideal blend of comfort and convenience for both business and leisure travellers visiting Zambia’s bustling capital, Lusaka.

The hotel boasts 72 elegantly designed guest rooms, complemented by an all-day restaurant offering a fusion of local and international cuisine. Guests can relax at the bar or unwind by the outdoor pool and fitness centre.

Complimentary airport shuttles ensure hassle-free transfers, adding to the seamless experience.

For business needs or social gatherings, the hotel offers a range of flexible meeting facilities, including six boardrooms and two meeting rooms that can accommodate up to 104 people combined, making it a prime venue for corporate meetings, workshops, and events.

With these latest additions, Protea Hotels by Marriott continues to grow its presence across Africa, now boasting more than 60 properties across nine countries, including Angola, Botswana, Malawi, Namibia, Nigeria, South Africa, Tanzania, Uganda, and Zambia.

Subway secures 10,000 outlet franchise commitments

GLOBAL

– Multinational fast food chain Subway has announced it has successfully crossed the 10,000 international restaurant franchise commitment milestone in three years.

The commitments are the result of 20 master franchise agreements and are expected to account for 40% of new openings in 2024.

These master franchise agreements are expected to add 10,000 new outlets to its already existing 37,000 locations spread across 100 countries.

Seven of these master franchise agreements have already been signed in 2024, which are expected to introduce the chain to the Mongolian and Paraguayan markets.

They will also facilitate expansion into Europe, with new locations expected in France, the Czech Republic, Luxembourg, Belgium, Switzerland, and Liechtenstein.

The commitments are also expected to facilitate expansion into El Salvador, Brazil, and Guatemala.

Through these master franchise agreements, Subway is projected to double its new outlet openings in 2024 compared to 2019 before the COVID-19 pandemic.

The chain also expressed its commitment to work with multiunit operators as part of this expansion plan. The partnerships include large corporate partners for nonconventional expansion like Aramark, Walmart, and Love’s Travel Stops.

In addition to this investment, the fast food chain recently broadened its menu offerings with the introduction of three new Footlong Dippers in the US.

The additions, available at a price point of US$3, aim to provide customers with more variety and value, complementing the existing Sidekicks menu.

The newly introduced Footlong Dippers are served hot and feature a blend of melted cheese and meat wrapped in Subway’s signature lavash-style flatbread.

Customers can choose from three flavours: Chicken & Cheese, Pepperoni & Cheese, and Double Cheese.

Each Dipper can be paired with one of Subway’s 11 signature sauces, which include Creamy Sriracha, Honey Mustard and Peppercorn Ranch.

Starbucks

Canada,

SkipTheDishes

partner for delivery services

CANADA

– Coffeehouse chain Starbucks has entered into a strategic partnership with the food delivery platform SkipTheDishes to provide delivery services for its product offerings in the Quebec province.

The food delivery platform is offering a promotion discount of US$7 on all Starbucks orders worth US$20 or more to mark the launch of the service.

The promotion is valid until October 6.

The partnership is meant to leverage the growing food delivery market and to broaden the reach of Starbucks products, appealing to the needs of customers who value the convenience of delivery services.

According to Grand View Research, the Canadian online food delivery market is expected to reach a revenue of US$14 billion in 2024 and grow at a combined annual growth rate (CAGR) of 6.33% to US$19.03 billion by 2029.

The partnership’s timing coincides with the return of the coffeehouse chain’s autumn menu which features new products like the Pecan Crunch Oat Latte.

The delivery platform has also announced it has expanded its capacity to facilitate Starbucks deliveries across 600 sites across Quebec.

The partnership is an extension of the delivery platform’s expansion strategy of collaborating with established restaurants and food service companies.

In May, quick-service restaurant chain Boston Pizza named SkipTheDishes as its exclusive delivery partner in select markets across Canada.

The delivery platform is currently Boston Pizza’s exclusive delivery partner in Alberta, British Columbia, Manitoba, New Brunswick, Prince Edward Island (PEI), and Saskatchewan.

SkipTheDishes also offered a discount of US$7.38 on orders with a minimum value of US$29.5.

Radisson Hotel Group plans to double its portfolio in South Africa and Morocco

AFRICA – Radisson Hotel Group has announced, through Ramsay Rankoussi, the group’s vice-president of development for Africa and Turkey, plans to double its portfolio in Morocco and South Africa to reach 25 hotels by 2030.

The group’s South African assets, among others, already include two Radisson RED hotels, one in Rosebank and one in Cape Town, and three Radisson Blu Hotels, at the Victoria & Alfred Waterfront, uMhlanga in KwaZulu-Natal and in Gqeberha.

“Following a strong first half of the year, we are committed to maintaining this momentum in the second half, with a particular focus on expanding in key markets such as Morocco and South Africa. Our goal is to double our portfolio in these two countries, aiming to reach 25 hotels by 2030,” Rankoussi said at the release of the group’s first-half results.

In the first half of 2024, the group did over 130 new signings and openings across Europe, Middle East and Africa (EMEA) and in the Asia-Pacific region.

In EMEA, Radisson Hotel Group achieved “significant portfolio growth”, including the signing of the first Radisson Collection in Paris and the opening of the Radisson Collection Hotel, Roma Antica in Rome.

“We signed seven new hotels in Africa reflecting significant

growth in key African markets like Morocco, Nigeria, Tunisia, and Ethiopia, along with our eagerly anticipated debut in Tanzania,” said Rankoussi.

A Radisson Collection Residences was also signed in Riyadh, and this would be the group’s 10th property in the city and 44th in the Kingdom of Saudi Arabia when it opens later this year.

In APAC, Radisson reported significant developments in China, adding over 5,000 keys through new openings, expansion that contributed to a portfolio of over 400 hotels across various stages of development and operation in the region.

Uber Direct exclusively powers Burger King UK delivery app

UK – Uber’s white-label delivery solution, Uber Direct has entered into an exclusive partnership with fast food giant Burger King to provide its customers with quick deliveries through the Burger King UK app.

According to Burger King UK, delivery orders placed through the app will leverage the same courier network and technology used by Uber Eats.

Customers will also access real-time tracking from their local Burger King outlet to their delivery address. They will also

enjoy 24/7 customer support for their orders upon request.

The Burger King UK app not only offers convenience but also rewards customers with exclusive delivery deals and an opportunity to earn loyalty points with every order.

The first phase of the partnership’s rollout has already begun in select UK outlets, with a full rollout expected before the end of the year.

Uber Direct works with some of the world’s top restaurant brands – as well as grocers and retailers – to deliver food and goods on-demand, through their own branded website or app.

The white-label delivery solution is looking to further expand its reach by working with one of the most successful fast food brands in the UK.

Last year, Burger King UK recorded a significant improvement in operating profit to £13.4 million (US$17.9 million) compared to a loss of £20.7 million (US$27.6 million) recorded the previous year.

The positive performance was attributed to its successful expansion strategy and effective cost management.

Uber Direct welcomed the move, reiterating the partnership has already resulted in more deliveries being placed directly through the Burger King UK app.

Epiris acquires pub operator Amber Taverns

UK – Private equity firm Epiris has completed the acquisition of Amber Taverns, a pub operator through its 2022 buyout fund, Epiris Fund III.

The financial details of the acquisition were not made public.

Amber Taverns operates 178 pubs across the UK, mostly in the Midlands, North of England and South Wales.

Founded in 2005 by James Bear, Amber Taverns operates its pubs on the ‘hybrid operator-managed’ model. In late September, the operator opened its latest pub The Three Brass Monkeys in Whitley Bay.

Since its inception, Amber Taverns has recorded consistent growth mostly attributed to its operated pubs offering a wide range of beverage and entertainment options, including karaoke, live music, and interactive darts.

The selling shareholders also included Michael George from MxP, a mid-market private equity firm. George was involved in the acquisition because he is a founding shareholder of the pub operator.

Ian Wood, partner and head of the investment team at the restaurant welcomed the acquisition. He praised the pub operator’s focus on value and service offered to customers, describing it as the catalyst behind the restaurant’s recent growth.

Wood also praised the operator’s wide product range offered at competitive prices in community settings without compromising on the entertainment offering. He expressed confidence the acquisition marks a new era in the company’s growth.

The acquisition marks Epiris’ fifth investment under the Epiris Fund III after the equity firm acquired Delinian, LoneStar, Pure Cremation, and GSF Car Parts.

In February 2024, the private equity firm announced the final close of the fund, with total commitments of £1.044 billion (US$1.367 billion).

Krispy Kreme set to open first outlet in Morocco

MOROCCO – American doughnut and coffeehouse chain

Krispy Kreme has partnered with franchisee Americana to open its first shop in Morocco, part of the company’s expansion strategy into the Middle East and North Africa (MENA).

Krispy Kreme revealed that its decision to expand into the North African country was heavily influenced by its consumption habits and market potential.

Krispy Kreme has also revealed that the new shop will feature a selection of its 12 most popular doughnut flavors in the world, including the Original Glazed doughnut, together with fan favorites—fruit, chocolate, and hazelnut flavor variations.

The new shop will also feature cream-filled and jam-filled doughnuts, along with gluten-free and vegan options, to satisfy customers' various taste preferences.

It will also feature a range of exclusive doughnuts inspired by Moroccan flavors to appeal to local tastes. The hallmark of this locally inspired doughnut range will be a special caramel doughnut that the company describes as reminiscent of churros and dulce de leche, desserts considered an important part of the country’s coffee culture.

The locally inspired doughnut range will also include a cinnamon doughnut, reflecting traditional Moroccan flavors, and a lemon dream doughnut, reflecting the frequent use of citrus in Moroccan cuisine.

The new shop’s beverage selection will feature 100% Arabica coffee, various teas, and fruit frappes.

The coffeehouse chain also revealed it will introduce the Hot Light Theatre Shop concept, where customers will watch their doughnuts glazed before being served fresh and warm. The company explained that the concept would offer an engaging experience of witnessing the doughnut preparation process in real time.

GROW YOUR BUSINESS FASTER, MORE SUSTAINABLY

Pullman Hotels opens first regional outlet in Kenya

KENYA – Pullman Hotels and Resorts, a world-leading premium brand by Accor, has opened the first-ever Pullman Accor branded hotel in Kenya and the East Africa region in Upper Hill Nairobi.

Featuring contemporary design and flexible spaces that seamlessly blend productive workspaces with vibrant social areas, Pullman Hotel Nairobi Upper Hill aims to redefine premium hospitality in the region as the first-ever Pullman branded address in East Africa.

The hotel presents a modern haven with 162 meticulously designed rooms, complemented by a lobby bar—the Junction — that inspires connection, moments of focus, and social interactions and an all-day brasserie dining restaurant, the Dispatch.

Guests can also stay on top of their game with a wellequipped fitness center and an outdoor pool. The hotel boasts state-of-the-art meeting and event spaces catering to small and large groups, setting the stage for unparalleled business and leisure experiences.

In addition, Pullman Nairobi Upper Hill is offering traditional hospitality services and embracing the concept of "hospitality" under the co-working spaces brand WOJO.

This innovative approach combines workspace and hospitality to cater to the changing demands of modern travelers and professionals. "Workspitality" focuses on creating a productive and interactive work environment by emphasizing comfort, convenience, and community within the workspace.

Other Accor properties in Kenya include Fairmont Mount Kenya Safari Club, Fairmont the Norfolk, Ibis Styles Nairobi Westlands, Movenpick Hotel and Residences Nairobi, Fairmont Mara Safari Club, Mercure Nairobi, Novotel Nairobi, and Gem Forest Nairobi.

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Glovo Uganda appoints Ivy Maingi as General Manager

UGANDA – Food delivery platform Glovo Uganda has appointed Ivy Mungai as its new General Manager.

In her new role, Maingi will oversee the platform’s day-to-day operations and formulate and implement appropriate strategies for driving Glovo’s growth in Uganda.

The new GM is expected to further the platform’s strategy of broadening its reach, enhancing user experience and fostering strong partnerships with local businesses.

She served as Glovo’s Country Manager before her appointment, where she played an integral part in the company’s expansion into Mukono and its partnership with Zembo Electric Bikes. Glovo Uganda reiterated its optimism with Maingi’s leadership approach and style, which the food delivery platform describes as sufficient to make the company achieve its ambitious goals and become the preferred on-demand delivery platform in Uganda.

Glovo especially praised her time as Head of Commercial for Glovo Kenya (from August 2023 to July 2024) where her strategic thinking and dedication to customer satisfaction were instrumental in driving Glovo’s growth in the Kenyan market.

Brian Niccol appointed Starbucks Chairman and CEO

USA - Multinational coffee house and roaster reserve chain Starbucks has appointed outgoing Chipotle CEO Brian Niccol as its new Chairman and CEO, effective September 9.

Niccol replaces Laxman Narasimhan, who recently stepped down as CEO and member of the coffeehouse chain’s board.

As Chipotle’s CEO and Chairman, Niccol is lauded for setting new standards in the food service industry through his focus on people, brand, organization culture, operation excellence, menu innovation and digital transformation.

This strategy has driven significant growth and value creation for Chipotle. Since his ascent to CEO, the fast restaurant chain’s revenues have doubled, profits have increased seven folds while the stock price has increased by 800%.

Niccol also facilitates an increase in wages for retail employees and expanding benefits.

Starbucks welcomed the move, praising Niccol’s experience and proven success in the food and beverage industry. The coffeehouse chain cited an alignment between his leadership style and the company’s overall growth strategy.

Scott Boatwright named Chipotle’s interim

CEO

USA – Fast casual restaurant chain

Chipotle has named Scott Boatwright as interim CEO.

He joined the fast-casual restaurant chain in 2017 and has played a key role in enhancing operations in the company’s 3,500 outlets and managing the chain’s 120,000 employees.

Boatwright has been instrumental in driving the company’s digital transformation and building a positive and proactive organizational culture, achieving high retention rates and yielding impressive performance.

The new appointment has caused a ripple effect in the company’s leadership, causing other appointments and changes to senior leadership.

Chipotle also revealed Chief Financial Officer (CFO) Jack Hartung, who previously announced his retirement in 2025, agreed to serve indefinitely as President of Strategy, Finance and Supply Chain to ensure a smooth transition.

He will support the new CEO as well as Adam Rymer, incoming CFO and Vice President of Finance.

The fast casual chain has also appointed Lead Independent Director, Scott Maw as Chairman of the Board. Accepting his appointment, Maw hailed Chipotle’s effective talent planning process, which made the company well-prepared for such sudden talent shake-ups.

Paul Baker to take the helm of Atlantis Resorts UAE

UAE - Paul Baker has been appointed as the new president of Atlantis Resorts, in Dubai, United Arab Emirates.

Paul Baker, a seasoned executive with nearly two decades of experience in the casino and hospitality industry, will oversee the operations and development of Atlantis Resorts’ flagship locations in Dubai.

He replaces Tim Kelly, who officially left Atlantis last month to head up City of Dreams in Macau. Kelly also came from a gaming background.

Baker is expected to bring a fresh perspective and operational excellence to Atlantis Resorts, leveraging his international experience to drive growth and enhance the guest experience at the iconic Dubai properties.

Previously, Baker was president of the Grand Lisboa Palace in Macau, a US$5 billion resort featuring nearly 1,900 rooms, 300 gaming tables, and 1,150 slot machines.

With nearly two decades in the industry, his experience includes a year as executive vice president at Wynn Macau and five years as vice president at Caesars Palace in Las Vegas.

His appointment comes as the UAE is reviewing new gaming regulations, making his expertise particularly valuable as the company navigates potential changes in the market.

Park Hyatt Johannesburg announces leadership team ahead

of November opening

SOUTH AFRICA - Park Hyatt

Johannesburg has announced its leadership team as it prepares to open in November 2024.

Mitch Gemmell has been appointed General Manager of the five-star hotel, and the dynamic leadership team across operations, F&B, Human Resources, Marketing, have stepped into their new roles to launch the luxury Park Hyatt brand in South Africa successfully.

David Asamoah has been appointed as Director of Room Operations. He will focus on delivering a seamless and luxurious guest experience.

Debi van Flymen will be the Director of Food and Beverage. At Park Hyatt Johannesburg, Debi’s vision is to create works of art on every plate, with each dish stimulating the senses and leaving a lasting impression.

As the Executive Chef, Christopher Tustian is bringing his creative culinary flair to elevate the dining experience at Park Hyatt Johannesburg with unique, locally inspired menus.

Ankita Raturi will be the Marketing and Communications Manager. Having worked with iconic hospitality brands such as Marriott Hotels and The Oberoi Group, Ankita’s expertise lies in curating marketing campaigns that provoke the imagination and invite guests to discover the unique pleasures of a stay.

Waldorf Astoria Kuwait appoints Saleh Bataineh as General Manager

KUWAIT – The Waldorf Astoria Kuwait has appointed Saleh Bataineh as the General Manager.

Saleh Bataineh brings a wealth of knowledge and a proven track record of success to his new role.

His strategic mindset and hands-on leadership will contribute in delivering operational excellence and elevating guest experience, the hotel said.

Bataineh’s career has spanned multiple global markets, including Jordan, Canada, the UAE, Egypt, Qatar, and China. His leadership style is grounded in a passion for service and a commitment to fostering a culture of integrity, care, and high standards, the hotel said.

“I am honoured to join Waldorf Astoria Kuwait and lead this exceptional team,” Bataineh said.

“My focus will be on continuing the tradition of excellence that Waldorf Astoria Kuwait is known for, delivering unparalleled guest experiences, and fostering a warm, inviting environment for both guests and our team.”

Previously, Bataineh was General Manager of Sharq Village & Spa in Doha, where his tenure was marked by significant revenue growth, enhanced guest satisfaction, and numerous accolades, including the prestigious 2024 Haute Grandeur Global Excellence Award for Best Newly Appointed General Manager in the Middle East.

ARGYLE GRAND HOTEL

A SYMPHONY OF LUXURY AND INNOVATION

BY JACKIE MUINDE

The Argyle Grand Hotel, a beacon of luxury in Nairobi, Kenya, has redefined the hospitality landscape since its grand opening on December 15, 2023. This Australian-born brand, established in 2002, has brought its signature blend of sophistication and comfort to the heart of East Africa. With its 231 meticulously appointed rooms, three world-class restaurants, and state-of-the-art amenities, the Argyle Grand Hotel offers a unique experience for both leisure and business travelers.

This article explores the Argyle Grand Hotel's offerings, from its luxurious accommodations and dining experiences to its high-tech features, recreational facilities, its commitment to sustainability, and corporate social responsibility (CSR).

BACKGROUND OF THE ARGYLE BRAND

Originally from Australia, Argyle brand has more than two decades of history. The name itself is inspired by the Argyle diamond mines in Australia, which resonated with the brands, a nod to luxury, elegance, and sophistication.

Since its inception, Argyle has expanded to over 200 retail outlets worldwide, primarily focusing on the five-star luxury segment of the hospitality industry. Currently, Argyle properties are found in several countries, including Australia, China, the Philippines, Singapore, Nepal, and Sri Lanka.

The Nairobi hotel marks Argyle’s first venture into Africa.

“This is the first Argyle in Africa,” Bhupendra Kumar, the General Manager at Argyle Hotels Group, says in an interview with HORECA Middle East & Africa Magazine.

“We chose Nairobi, Kenya, since it's the hub of and a gateway to East Africa,” Mr Kumar says when asked why they chose Kenya for the first hotel.

STRATEGIC LOCATION AND UNIQUE OFFERINGS

Argyle Grand Hotel's location was strategically chosen to cater to leisure and business travellers. Positioned just minutes from Jomo Kenyatta International Airport, the hotel is convenient for transit passengers. It is also close to major corporate hubs, the Standard Gauge Railway (SGR) terminal, and tourist attractions like the Nairobi National Park. The hotel’s proximity

The reception at Argyle Grand Hotel

The Swimming pool area

THE UNIQUE STRUCTURE HOUSES 231 ROOMS, EACH FEATURING HIGH-END AMENITIES TO PROVIDE GUESTS WITH A LUXURIOUS EXPERIENCE.

to the Nairobi Expressway ensures ease of access, making it an ideal choice for travellers seeking comfort and luxury without sacrificing convenience.

“We chose this location close to the airport to make it easier for our transit passengers. In addition, Mombasa Road has many corporates and industrial parks, and we wanted to attract business people. The Nairobi National Park is not far from here. It was a strategic location for the hotel to be built to attract all types of travellers and cater to all requirements,” Mr Kumar emphasised.

The hotel’s architecture is as striking as its location, sitting on five acres of well-designed landscaping. “The inspiration behind this design was to bring a unique brand and a unique concept with a unique design. We have a special landscaping and our swimming is very uniquely designed. The hotel's design was to keep very unique features with smart technology and give people a unique experience,” Mr Kumar added.

LUXURIOUS ACCOMMODATIONS

The unique structure houses 231 rooms, each featuring highend amenities to provide guests with a luxurious experience. The guest rooms are divided into various categories: Deluxe, Superior, Executive, Premium, King, Family, and Suite. Each room is designed with a modern and sophisticated touch, seamlessly blending comfort and technology.

The unique features that set Argyle apart from other hotels include smart toilets, automated curtains, and room numbers displayed on screens, all designed to enhance the comfort and convenience of guests. “Our hotel is smart in terms of technology. We have introduced very new technologies that most hotels in Kenya don't have. In the rooms, the curtain is automatic and the toilets are smart; they work automatically,” Mr Kumar says.

Moreover, guests will soon be able to order food through their in-room TV screens and perform express checkouts using smart screens.

These technological advancements aim to make the guests’ stay as smooth as possible, offering a perfect blend of luxury and technology that sets Argyle apart from other hotels in Nairobi.

Bhupendra KumarGeneral Manager, Argyle Hotels Group

EXQUISITE DINING EXPERIENCES

Dining at the Argyle Grand Hotel is an experience in itself. The hotel houses three restaurants: Darling Harbor, Waridi, and Samawati Lounge Bar, each offering a different yet delightful experience.

Darling Harbor is a 24-hour lobby bar that serves snacks and drinks, catering to the needs of both early risers and night owls. Waridi is the main restaurant, accommodating up to 155 people at a time and offering various delicacies from various cuisines. The Samawati Lounge Bar, located in an open area, is perfect for guests to relax and unwind.

The hotel has introduced unique dining experiences that are distinctive to its brand. For instance, the Ethiopian coffee corner in Darling Harbor offers traditional Ethiopian coffee brewed in the authentic style of Addis Ababa, allowing guests to experience Ethiopia’s rich coffee culture. This setup is a popular feature among guests, adding a cultural touch to the Argyle experience.

The hotel also boasts a steak menu that includes aged steaks, aged for various durations, such as 10 or 14 days, to enhance flavour and tenderness.

The T-bone steak, aged and prepared by a specialized chef, is one of Argyle's signature dishes, offering guests a truly special culinary experience. Additionally, the hotel recently

Deluxe twin bed room

Waridi Restaurant

introduced a High Tea menu, served between 4 PM and 6 PM, which features special bakery items, rolls, and sparkling wine, providing an elegant touch to the afternoon.

Mr Kumar added, “Our kitchen team has about 55 staff, including a celebrity chef. We offer different cuisines, so that means different chefs; we have Italian, Chinese, and Indian

chefs. Argyle Grand Hotel promises a world-class dining experience that caters to diverse culinary preferences.”

CONFERENCE AND BUSINESS FACILITIES

For business travellers, Argyle Grand Hotel offers a range of high-tech meeting and conference facilities. The hotel features five conference halls and a grand ballroom, each equipped with modern amenities to ensure successful events and meetings. The grand ballroom is capable of accommodating up to 800 people in a theater-style setting or 500 people with round tables, making it ideal for large events, conferences, or weddings, with one of the unique features being a fully 4K LED screen that measures 11 meters by 4 meters, “Very huge screen,” as Mr Kumar would mention.

The conference halls are smaller in size but are equally equipped. “We have two other boardrooms. Those two boardrooms can take about 25 people, and the other small conference house can take about 100 - 150 people. We also have a special VIP holding room,” adds Mr Kumar.

The high-tech features of the conference halls include screens that can be written on and erased, eliminating the need for flip charts and significantly reducing paper consumption. This focus on sustainability aligns with the hotel's commitment to minimizing its environmental impact while ensuring convenience for conference attendees.

“If you book a conference at our hotel, we give you special packages. We have full-day and half-day packages, depending upon your requirements. If it is a full-day conference, we will start from the time of your arrival. You will have arrival tea, tea breaks, lunch, and evening tea,” Mr Kumar explains.

“We provide all the technology in the conference halls and secure parking.”

Conference Room

The focus on providing high-quality services, combined with innovative features such as paperless screens and smart technology, ensures that every event at Argyle is successful and memorable. Whether it is a small board meeting or a large corporate event, Argyle Grand Hotel is well-prepared to meet and exceed expectations.

RECREATIONAL FACILITIES

Argyle Grand Hotel offers a variety of recreational facilities to ensure that guests can relax and rejuvenate during their stay. The hotel features a well-equipped gym with high-tech equipment, allowing guests to maintain their fitness routines while travelling. The spa, recently introduced, offers a range of services including sauna, massages, manicures, and pedicures, providing a comprehensive wellness experience.

The heated swimming pool is a highlight of the hotel, providing a perfect spot for relaxation regardless of the weather.

During weekends, the hotel creates a lively atmosphere with a bouncy castle for children, live entertainment such as a live band, and a Sunday brunch from 12 PM to 4:30 PM. These amenities make Argyle Grand Hotel a family-friendly destination, catering to guests of all ages.

EXCEPTIONAL GUEST SERVICE

Exceptional guest service is a core value at Argyle Grand Hotel, and the team takes pride in delivering an unforgettable experience for every guest. The staff members are highly skilled, well-trained, and motivated, ensuring that each guest receives personalized attention and care. “Apart from regular trainings, we motivate them in different sectors. We do town halls where we appreciate them. We always motivate and make sure our staff is always motivated and focused on the best service,” says Mr Kumar.

Guest feedback is taken seriously, and a dedicated team that includes front office staff, reservation teams, and guest relations executives handles all feedback with diligence. Positive feedback is celebrated, while negative feedback is analyzed thoroughly to ensure corrective actions are implemented, guaranteeing continuous improvement in service quality.

SUSTAINABILITY AND CSR INITIATIVES

Sustainability is a significant focus for Argyle Grand Hotel, and the management has implemented several initiatives to minimize the environmental impact. The hotel has a special garbage treatment program, where food waste is given to NGOs

for recycling. Zani also recycles used cooking oil, exporting it to Germany, where it is converted into biofuel.

Another measure taken to reduce paper consumption is the use of high-tech screens in conference rooms, which eliminate the need for paper flip charts. This aligns with the hotel’s commitment to sustainability. These initiatives reflect Argyle's dedication to being a responsible community member and contributing positively to environmental conservation.

In addition to sustainability initiatives, Argyle Grand Hotel actively engages in corporate social responsibility (CSR) activities. “There was a CSR we did during Valentine's, we went to NGO Orphan school and distributed several household items and mattresses. We did something for the special needs and also another organization. We have done three CSR programs in nine months,” remarks Mr Kumar.

The hotel has also collaborated with NGOs to support various causes, highlighting its commitment to giving back to the community.

ENGAGEMENT WITH THE LOCAL COMMUNITY

Argyle Grand Hotel places a high value on engaging with the local community, recognizing the importance of building strong relationships with its neighbors. The hotel has employed around 100 people, with 95% being locals, contributing to the local economy and providing job opportunities. The hotel also sources fresh vegetables and fruits from local farmers, further supporting the local community.

The hotel has collaborated with local talent agencies to promote Kenyan artists and musicians, providing them with a platform to showcase their talents during live entertainment events.

The hotel has also hosted some local events, including the Ms Universe Kenya finals, Laugh Made in Kenya, and the Africa Travel Tech Summit.

This engagement with the local community is essential to Argyle’s ethos, demonstrating its commitment to being a positive force in Nairobi.

EXPANSION PLANS

Argyle Grand Hotel has ambitious expansion plans for the future. The next development phase includes the construction of 110 luxurious serviced apartments consisting of onebedroom and two-bedroom units. These apartments, expected to be ready by December 2024, will feature a rooftop bar, restaurant, and swimming pool, adding a new dimension of luxury to the hotel’s offerings.

The hotel is also expanding its conference facilities, adding five more conference halls to meet the growing demand for event spaces. These new facilities will be equipped with the latest technology, ensuring that Argyle remains at the forefront of the hospitality industry in Nairobi.

In the next five years, the Argyle brand aims to establish three more hotels in Kenya, although the locations are yet to be determined. These expansion plans reflect Argyle's confidence in the Kenyan market and its commitment to becoming a major player in the country's hospitality sector.

UNIQUE LUXURIOUS EXPERIENCE

One of Argyle's primary goals is to provide guests with a unique, luxurious experience. The attention to detail is evident in the hotel’s features, from the plush bedding to the elegantly designed rooms, which offer a peaceful retreat for tired travellers. The experience at Argyle Grand Hotel is one of comfort, luxury, and rejuvenation, leaving guests feeling refreshed and ready for their next adventure.

The hotel’s focus on personalized service, combined with its high-tech features, creates an atmosphere that is both sophisticated and welcoming. Guests are treated to a level of hospitality that ensures their needs are met, their preferences are remembered, and their stay is exceptional.

“We promise you a luxurious experience, especially if you are very tired when you come to our hotel, the experience, the atmosphere, the kind of rooms, the kind of beddings we are having will make you leave fresh, you go fresh, really fresh!!” Mr Kumar concludes.

Darling Harbor

AFRICA TRAVEL TECH SUMMIT AND

THEME - Creating the Vibrant Traveltech Community in Africa!

The second edition of the Africa Travel Tech Summit and Expo, held from September 24 to 25 at Argyle Grand Hotel in Nairobi, Kenya, brought together key players from the tourism, technology, and hospitality sectors for a dynamic three-day event aimed at shaping the future of travel in Africa.

The summit highlighted the role of digital transformation in addressing the challenges faced by Africa's tourism industry while also enhancing the traveler experience.

The event began with welcome remarks from Mr Gustave Sugira, co-founder of SNG Events, the event organizer. Industry experts discussed emerging technologies such as artificial intelligence, virtual reality, and blockchain, emphasizing their roles in making travel smarter, more efficient, and safer. This year's summit had a special focus on AI-driven personalization, digital payments, and e-commerce, which are driving more seamless customer experiences.

A standout feature of the second edition was the expo, where participants got a hands-on experience of the newest travel tech innovations. Exhibitors ranged from start-ups presenting virtual tour experiences to established companies showcasing smart booking solutions, all tailored to address the needs of Africa’s unique tourism landscape.

The summit also featured a panel discussion on sustainable tourism, travel inclusivity, and digital tools for enhancing customer engagement. Industry leaders shared insights on best practices for implementing techdriven solutions that reduce environmental impacts while expanding accessibility. Several workshops were held to train participants on the integration of these technologies, offering a practical edge to the discussions and demonstrating their real-world applications.

Networking sessions enabled valuable interactions between investors, tech companies, travel agents, and tourism authorities, promoting collaborations aimed at boosting Africa’s travel sector.

Overall, the second edition of the Africa Travel Tech Summit and Expo was a significant success. It offered participants valuable insights into the future of travel technology in Africa. It provided a platform for industry collaboration, inspiration, and innovation, making strides toward transforming Africa into a tech-savvy travel destination that can meet the demands of a rapidly changing global tourism landscape.

SEPTEMBER 24-25, 2024 - NAIROBI,

FIRST MASTERCLASS ACADEMY FOR RESTAURANTS BY BOOKNBOOK FOR AFRICA

EVENT REVIEW

The booknbook for Africa held the Africa’s First Restaurant Masterclass Academy on October 8, 2024, in Nairobi, Kenya.

The sessions highlighted the importance of digital transformation in restaurant management, focusing on integrated booking systems, boosting group bookings, and leveraging tools like 'Link in Bio' to streamline operations.

Other topics discussed in the master class included embracing digital transformation, challenges facing digitization, increasing revenue and sustainability.

Additionally, the Masterclass emphasized the value of in-house social media management and marketing for building authentic brands.

Attendees left equipped with practical strategies to enhance efficiency, customer experience, and overall revenue, marking a successful event for African restaurateurs.

OCTOBER 8, 2024 - NAIROBI,

CHEF AJOK ZACHARIAS' FLAVOR AND TRADITION Passion for

BY JACKIE MUINDE

Born and raised in Kerala, India, known for its rich culinary heritage, Chef Zacharias draws inspiration from his upbringing in a family that values fresh, homegrown ingredients. In an Interview with HORECA Middle East & Africa Magazine, Chef Ajok Zacharias of Hyatt Regency Nairobi shares his professional growth.

Can you tell us a little about your background?

A passionate chef with 24 yers of experience in chef’s white with various international hotels. One of my standout quality is specialization in pre-opening, opening and transition.

Where are you from?

Born and raised at south of Incredible India “gods own country” Kerala. Kerala is famous for its spices, coconuts, curry leaves and wide range of ingredients that contribute to its unique culinary heritage.

What inspired you to become a chef?

My love for food and cooking started at a young age when my mother prepared meals for our family. Also my father’s love for sourcing fresh home grown vegetable, fruits and spices from our own garden for my mom to cook. The happiness around the dining table and the joy in the kitchen make a lot of memories. My home kitchen inspiration leads me to become a passionate chef.

What was your first job in the culinary industry, and how did it shape your career?

My culinary journey began as a Commis Chef in prestigious establishments with Goa Marriott Resort. The journey continued with Park Hyatt Resort and Spa Goa, Intercontinental The Grand Resort Goa, Grosvenor House A Luxury Collection Hotel Dubai, JW Marriott Marquis Dubai, Marriott Al Forsan Hotel Abu Dhabi,

Can you share some highlights of your culinary journey so far?

The biggest highlight is running a five star hotel with the team of 70 chefs as an executive chef with one of the prestigious hotel company at the moment. Gained experience in Anglo French cuisine with former Head Chef to HRH the Prince of Wales was one of the great learning I had in culinary journey. Was a Part of many pre-opening hotels in Middle East especially opening of the tallest hotel in the world in Dubai. Was in charge for FIFA fan zone in Qatar word cup 2022 catering for nearly 80,000 people a day. Some of the honors and award to highlight isHans Bueschkens Trophy – Johnson Diversey Best Hygiene Award The Emirates Saloon Culinaire (WACS). Silver Medal for Hans Bueschkens Junior Chef Challenge The Emirates Salon Culinaire Dubai (WACS). Anchor Master Chef Challenge 2010 Fonterra Brands Middle East January 2010. Various Awards in Practical Cooking Challenges The Emirates Culinary Guild Dubai (WACS).

Are there any notable mentors, key experiences, or turning points?

My biggest blessings was to work with well experience chefs in international market and their mentorship make a strong impact in my culinary life. The key experience was to work with preopening team in various hotels.

Marriott Marquis Doha etc.

COOKING IS ALL ABOUT CREATIVITY AND CONNECTION FOR ME. IT’S LIKE A DELICIOUS FORM OF EXPRESSION WHERE YOU CAN EXPERIMENT WITH FLAVORS AND TECHNIQUES, AND EACH DISH IS A NEW OPPORTUNITY TO TELL A STORY.

CHEF AJOK ZACHARIAS - EXECUTIVE CHEF, HYATT REGENCY

Also worked with couple of Michelin stared chefs in Dubai.

What is your current role, and where are you working? Executive Chef at Hyatt Regency Nairobi Westlands, Kenya.

Can you tell us about the restaurant/hotel/resort where you are currently based?

Leading the roll of an executive chefs with Hyatt Regency Nairobi, 219 keys, 3 restaurants and a huge event and banqueting facility.

CULINARY PHILOSOPHY AND STYLE

How would you describe your culinary style?

Modern and innovative but not deviating from its owns original taste. I truly believe in using the freshest, locally sourced ingredients to create dishes that not only taste amazing also supporting small businesses globally. Growing up in a farmers family given me a unique and close-knit agricultural traditions and practices that are integral to the community experience. Fresh home-grown ingredients are close to my heart. I love to experiment with flavors, fall in love with my ingredients and craft story telling dishes which creates ever lasting memories.

Are there any particular cuisines, techniques, or ingredients that define your cooking?

My roots connected through Indian cuisine where I belong and I had opportunity to work with multinational chefs so that lead me to explore various cuisine. In the kitchen we apply

multiple technique to create dishes, personally I like to cook with charcoal oven and grills. Me as a chef I interact with all kind of ingredients like from curry leaves to caviar.

What drives your passion for cooking?

Cooking is all about creativity and connection for me. It’s like a delicious form of expression where you can experiment with flavors and techniques, and each dish is a new opportunity to tell a story. I also love how cooking can bring people together, whether it's a simple meal shared with family at home or a fancy dinner at a five star hotel. The joy of making something from scratch and then seeing the happiness and memories it brings others is incredibly fulfilling.

Is there a particular philosophy or inspiration behind your dishes?

Go Locale is my philosophy. I delineate inspiration through traveling around the world, diving into the local culture and its food. Interacting with the local families or a street food joint brings the understanding of the uniqueness of the ingredients and the food stories from the people will take you through their culture.

How do you approach menu development?

Menu development is a fascinating process that involves a blend of creativity, strategy, practical considerations and cost. Seasonality plays a significant role in menu planning as it allows me to utilize fresh, high-quality ingredients that are

there at their peak flavor.

Do you focus on seasonality, local ingredients, or particular food trends?

“Garden to Gastronomy” is my trend set. My focus on incorporating seasonal produce not only enhances the taste and presentation of dishes but also supports local farmers and promotes sustainability. I believe chefs are supposed to cook seasonally wherever they are located.

Are there any signature dishes that you are known for?

I couldn’t settle on a single signature dish. Having multiple signature dish often reflects versatility, creativity, and a commitment to offering a diverse and dynamic menu. My passion to innovate and regularly introduce new dishes that excite me and surprise my guests. For me creating a signature dish that varies from country to country where I am locally present. In Kenya, my signature dish that reflects the rich and diverse culinary heritage of the country would be an excellent choice. Currently, my signature dish is “Mutura Arancini”. Mutura is a local traditional delicacy, prepared in my style with an exclusive high-end twist. “Mutura Arancini” served crunchy accompanied with a delicious “Sukuma Wiki Slaw” and silky “Makhani Sauce” is a marriage between local delicacy and an international flair.

What makes them special to you and your patrons?

Mutura, a Kenyan spiced goat sausage enriched with blood, has a complicated history and reputation. However to lobe mutura

is to love the culture that surrounds it. It is a fire-grilled delicacy made from goat or cow or lamb intestines sewn together and stuffed with a mixture bound by fresh blood is part of the global tradition of blood sausages. My idea to introduce this dish with modern presentation and different texture retaining the original taste is appreciated by all my patrons.

INDUSTRY INSIGHTS

What challenges do you see facing the culinary industry in the Middle East and Africa today?

The talent shortage in the culinary industry is a significant issue, and it manifests in various ways. There is often a shortage of skilled culinary professionals in some regions. Recruiting and retaining talented staff can be difficult, impacting the quality and consistency of culinary offerings.

How do you think these challenges can be addressed?

Addressing the talent shortage in the culinary industry requires a multifaceted approach that tackles both immediate needs and long-term goals. Promote culinary careers, pay scale etc.

What trends are you currently observing in the food and hospitality industry?

My observation and development focused on a concept is "a little” is “a big" can be understood as the idea that small elements or actions can have a disproportionately large impact. In the food and hospitality industry, this principle can be leveraged in various ways to achieve significant results with minimal input. This concept can be applied in various aspects of the food and hospitality industry:

How are you adapting to or influencing these trends?

Create awareness is the new key, implement awareness program with the chef, suppliers and guest. Regular training on trend set is a part of my briefings.

How important is sustainability in your kitchen?

Sustainability in the kitchen is increasingly critical for several reasons, reflecting broader environmental, ethical, and economic concerns. For me sustainability shouts on every aspect of culinary, products, purchasing, manning, planning and skills.

What steps are you taking to ensure your culinary practices are environmentally friendly?

My comprehensive approach that integrates sustainability into every aspect of kitchen operations. ZERO wastage of food, human resources etc.

What role do you think technology plays in modern cooking and hospitality?

Technology plays a transformative role in modern cooking and

hospitality, driving innovation, efficiency, and enhanced guest experiences.

Are there any tools or innovations that you find particularly useful?

Yes, sous vide cooking stands out for me. Sous Vide is a method of cooking in which foods are vacuum sealed in a bag and cooked in a precisely controlled, low-temperature water bath over a long time. This technique ensures perfect doneness in proteins, also creating a tender texture and retaining moisture.

PERSONAL INSIGHTS AND ADVICE

Who or what has been your biggest inspiration in your culinary career?

To name them all a lot, however every mentor played a crucial role in my culinary career. Some of them contributed a strong cooking skills and knowledge, some give made me strong in financial acumen, also some of the made my leadership at the top.

What advice would you give aspiring chefs wanting to make it in the industry?

Love what you do. Do what you love.

How do you maintain a work-life balance in such a demanding profession?

Its all about finding what works best for you and being proactive about managing your time and well-being. Prioritize task, delegate, unplug after hours are a best practices.

If you could cook for anyone worldwide, who would it be and why?

For my mother who teach me what is food. For me “Food is an Emotion”. Food is not only a nourishment, also it is an “Emotion” that we have become habituated to. Food is connected with emotions, nutrition, thoughts, and social interactions. The family gets together for a celebration of a newborn or the demise of a person, whether we are happy, sad, lonely, angry, etc. there is an existence of food or reminiscence involved. Food is not simply feeding the body to satisfy hunger, but also feeding the heart to influence positive and negative emotions.

What would you prepare for them?

Jack fruit masala and fish curry, at my home we have lots of jack fruit and its one of the healthy food people looking forward. We are blessed with the river next to our home full of fresh water fish and we do enjoy a fish curry flavored with curry leaves and coconut.

LOOKING AHEAD

What are your future plans?

Once you are chef you are always a chef. I am in progress of completing a book named “Rasaniya Choola” a contemporary book of sweet, sour, salty, pungent and astringent story of my culinary journey and recipes.

Do you have any upcoming projects, new restaurants, or collaborations in the works?

Yes, “ChefographyME” a culinary culture project in progress which will be revealed near future.

How do you see the food and hospitality industry evolving in the next five to ten years?

Hospitality industry is all about people and food. Hospitality industry is a dynamic and rapidly growing sector that encompasses a wide range of services including hotels, restaurants, travel, and tourism. It plays a pivotal role in promoting preferred destination for leisure, business, and medical tourism on the global stage. Indian hospitality believes in “Atithi Devo Bhava” is Sanskrit verse taken from the ancient Indian scriptures, which means “The Guest is Equivalent to God”. In Indian culture it emphasizes the importance of hospitality and treating guests with utmost respect and care. Atithi Devo Bhava encapsulates the spirit of hospitality all over India. Embrace” Atithi Devo Bhava” leads to a great hospitality around the globe.

Is there anything else you would like our readers to know about you or your work?

Yes, are you a chef? You would like to publish your recipe in international platform? Please visit https://ajokzacharias. com and send me your signature recipe, picture of the dish, and your picture in chefs white. Love to hear your story what makes the dish special for you. It’s for free.

CLOSING THOUGHTS

Do you have any final words of wisdom or thoughts to share with our readers?

I have an inspiring wisdom for all of you “Find Joy in the Journey”. Whatever industry you belong remember to find joy in your career journey. Embracing this mindset can be particularly meaningful and beneficial, especially in the food and hospitality industry.

Give us a little brief of the recipe that you will share with us.

MUTURA

Recommended to source mutura from a local vendor. Flame cook them, mince them to small bites for stuffing in to the rice balls.

Rice Balls (arancini)

500 gms risotto rice

2 onions

100 gms parmesan cheese

1 lemon

30 gms unsalted butter

100 ml olive oil

2 ltr vegetable stock

For Coating

200 gms plain flour

3 large eggs beaten

300 gms dried breadcrumbs

For Frying

1 ltr vegetable oil

Peel and finely chop the onions, finely grate the Parmesan, and zest the lemon.

Place the butter in a large pan over a low heat with a drizzle of olive oil, add the onions and cook until soft but not colored. Turn the heat up to medium, pour in the risotto rice and stir for a few minutes, to ensure every grain is coated and stir well Pour Vegetable stock or any stock available with you, bubble away for a couple of minutes, stirring regularly. Start ladling in the stock bit by bit, stirring it through the rice and allowing each ladleful to become absorbed before adding the next. Continue until the rice is cooked through. Stir in the grated Parmesan, lemon zest and a squeeze of lemon juice. Season to taste with salt and black pepper. Leave it to cool. To form the arancini, scoop a portion of the cooled rice mixture into your hand. Spoon 1 tablespoon of the minced mutura mixture into the centre and wrap it around it to shape them like 2 bite size balls. Dust the rice balls with plain flour. Dip it through the beaten egg mixture. Roll it in bread crumbs. Fry the rice balls in medium heat until crunchy and golden color.

MUTURA ARANCINI RECIPE

A Kenyan local dish prepared and presented in a modern gastronomy. Mutura is a typical flamegrilled sausage, arancini is Italian stuffed rice balls, local green sukuma wiki slaw and Indian makhani Sauce.

SUKUMA WIKI SLAW

250 gms collard green (Sukuma Wiki) shredded

100 gms onion slice

100 gms deseeded chopped tomato

100 gms chopped bell peppers

Sauté all together in a hot pan, once cooked, cool it down.

Add chopped tomato and bell peppers, mix together.

Seasoned well with salt and pepper powder set aside.

MAKHANI GRAVY

500 gms ripped local tomatoes

100 gms ginger, chopped 2 cloves garlic, chopped 2 green chili, chopped

200 gms cashew nuts

50 gms teaspoon red chili powder

200 gms butter

40 gms kashmiri red chili powder

40 gms coriander powder

50 gms masala powder

100 gms sugar

10 gms kasoori methi

250 ml cooking cream

Salt, to taste

Heat up the pot and add tomatoes, ginger, garlic, green chili, cashews, red chili powder and water in a saucepan. Simmer until the tomatoes are soft and mushy. Let the mixture cool down slightly. Transfer the mixture into the blender. Make a smooth puree.

Heat the pan on medium heat add butter and let it melt. Add prepared puree and mix. Simmer and cook until the gravy thickens. Add salt, Kashmiri chili powder, coriander powder and sugar. Mix well and let the gravy simmer for 10 minutes. Add garam masala and kasoori methi mix and boil well. Add cooking cream and mix well.

Once the gravy starts boiling, turn off the heat and it is ready to serve. Once all the components are ready dish it out with your style.

CHILLI CHOCOLATE

Chef s

A CULINARY JOURNEY OF PASSION AND PERSEVERANCE

In the heart of Durban, amidst the bustling streets and vibrant culture, lies the culinary haven of Chilli Chocolate Chefs (CCC). The brainchild of sisters Zainab and Faatimah Paruk, CCC is not just a catering company; it is a testament to the power of passion, perseverance, and unwavering determination. This is their story, a journey that began in their grandmother’s kitchen and blossomed into an award-winning business.

THE SPARK OF INSPIRATION

Zainab and Faatimah grew up in a close-knit, conservative family in the suburb of Overport, Durban. Their childhood home was filled with the aromas of spices and the sounds of laughter, thanks to their grandmother, a passionate cook and a member of a local women’s cultural group. It was in this warm, inviting kitchen that the sisters first discovered their love for cooking. The sisters were captivated by the magic of turning simple ingredients into delicious meals that brought joy to everyone who had the pleasure of visiting multi-generational their home. Their grandmother, a true foodie, encouraged them to experiment and explore the culinary world. Little did she know that her kitchen would be the birthplace of a dream that would defy societal norms and expectations.

BREAKING BOUNDARIES

Despite their early fascination with food, Zainab and Faatimah’s initial path led them to pursue traditional Islamic studies as all girls did, leaving the conventional school system at a young age. Yet, the call of the kitchen was never far from their minds. As they completed their religious education, the sisters knew they had to follow their culinary passion, even if it meant challenging the norms of their community.

In a society where young women were expected to marry early and focus on homemaking, Zainab and Faatimah dared to dream differently. They decided to pursue formal culinary training, but they faced significant obstacles: they needed matric certificates to qualify for admission and the cost of chef school was prohibitively high. Undeterred, after convincing their grandfather to fund their studies, they enrolled in after-hours matric classes while continuing to teach at their Islamic school, completing three years of schooling in just one year (and achieving impressive results to boot). They achieved this while working at the same Islamic school where they themselves had undertaken their religious studies.

A gruelling schedule not for the fainthearted. Their choice to complete their Matric was life-changing not only for them but for many female members of their family who were inspired by these bold trailblazers to further their own education.

They fondly remember their ‘Matric year’ as their younger brother happened to be in Matric at the same time as them, so despite not being triplets, the three siblings all completed Matric in the same year.

With their matric certificates in hand, the sisters enrolled in different chef schools to gain diverse experiences and satisfy their competitive streaks. Their journey was fraught with challenges, including the prejudices of a male-dominated industry and the initial disapproval of their parents. But their resolve was unshakable, and they graduated with top honours, ready to make their mark on the culinary world.

FROM KITCHEN DREAMS TO BUSINESS REALITY

After chef school, Zainab and Faatimah worked in various restaurants to gain practical experience. They juggled demanding schedules, often working long hours for little or no pay, while building their side hustle by catering for family and friends. The sisters eventually took a leap of faith, quitting their jobs to focus entirely on their burgeoning business.

They set up shop in their grandmother’s kitchen, armed with nothing but their passion and a dream. They named their venture Chilli Chocolate Chefs, a nod to their Indian heritage and contrasting personalities—one spicy, one sweet. The name intrigued and attracted customers, even though it sometimes led to amusing misconceptions about their offerings.

In those early days, Zainab and Faatimah did everything themselves, from sourcing ingredients to delivering orders. They faced numerous hurdles, including a gruelling catering job in Pretoria that required overnight drives and sleepless nights. Despite the exhaustion, their hard work paid off, and

their reputation for excellence began to grow.

THE ISTANBUL ADVENTURE… AND OTHER FUN TIMES

In 2016, the Department of Trade and Industry (DTI) invited Zainab and Faatimah to showcase their talents at a World Food Show in Istanbul. Excited by the opportunity, the sisters developed a range of beautifully packaged biscuits and biscotti, hoping to secure a massive order that would catapult their business to new heights.

However, the journey was not without its challenges. Upon arriving in Turkey, they discovered that their samples had not arrived. In a foreign land where nobody knew their brand, Zainab and Faatimah faced a daunting task. Yet, they didn’t let this setback dampen their spirits. With a few promo posters and sample boxes they had packed in their luggage, they carefully chose who to give their limited samples to, making the most of the situation.

Despite returning to Durban without the expected big order, the experience was invaluable. They gained exposure, learned important lessons, and returned home more determined than ever to succeed.

SHINING ON THE GLOBAL STAGE: GOOGLE STARTUP GRIND

A particularly memorable moment for CCC was when they won several Young Business Awards, which led to an invitation to share their story at Google Startup Grind, an initiative by Google for Entrepreneurs. This prestigious platform allowed young businesses to showcase their journeys and insights. Zainab and Faatimah were thrilled to be invited and eagerly

shared their story with an enthusiastic audience.

Their presentation captivated the attendees, and the event turned into a significant networking opportunity. Not only did they win the catering contract for the Google Startup Grind events, many of the people at the events who worked for large corporations were impressed by their food and decided to give CCC a try. This exposure led to repeat business and helped cement their reputation in the corporate catering sector. Over the next few years, Zainab and Faatimah focused on networking, learning from their experiences, and continuously improving their offerings.

A BREAKTHROUGH MOMENT

Their big break came when Mercedes-Benz selected them as a Halaal supplier for a major event. The sisters catered for 2,000 plates of food over three days, working tirelessly with the help of family and friends. This opportunity showcased their capabilities and propelled CCC into the spotlight.

As their business grew, so did their ambitions. They selfpublished their first recipe book, entitled ‘Entertain’, a collection of cherished recipes from their kitchen, which sold well and established them as culinary authors. This success led to more cookbooks, each reflecting their growth and evolution as chefs.

ADAPTING AND THRIVING

The COVID-19 pandemic brought unprecedented challenges. They had only moved from the relative safety of their grandmother’s kitchen into new premises in Musgrave a few short months before the COVID pandemic brought the world to a halt. As an event-based business, CCC faced numerous cancellations and financial strain. However, Zainab and Faatimah’s resilience and creativity saw them through. They adapted by opening a small retail front, offering daily takeaway menus that brought comfort to their community during a difficult time. Their innovative lunch box cakes became a hit, providing a touch of sweetness and normalcy in uncertain times and still feature on their menu today.

Despite the setbacks, CCC emerged stronger. They retained their staff, continued to innovate, and expanded their offerings

THEIR BIG BREAK CAME WHEN MERCEDES-BENZ SELECTED THEM AS A HALAAL SUPPLIER FOR A MAJOR EVENT. THE SISTERS CATERED FOR 2,000 PLATES OF FOOD OVER THREE DAYS, WORKING TIRELESSLY WITH THE HELP OF FAMILY AND FRIENDS.

to meet changing customer needs. Their story of adaptation and perseverance resonated with their clients and community, cementing their reputation as culinary trailblazers.

COMMITMENT TO EMPOWERING WOMEN

One of the cornerstones of CCC’s success is their commitment to empowering women. From the very beginning, the sisters have prioritised hiring and supporting women in their community. One poignant example is the employment of their helper’s daughter, who has been with them since the early days in their grandmother’s kitchen. She has grown alongside the business, embodying the spirit of resilience and dedication that CCC stands for.

LOOKING TO THE FUTURE

Today, Chilli Chocolate Chefs is a thriving enterprise, offering corporate catering, retail products, event services, and cookbooks. Zainab and Faatimah have grown their team and continue to push boundaries in the culinary world. They have transformed CCC from a small kitchen venture into a respected food solutions company.

Their journey from their grandmother’s kitchen to running a successful award-winning business is a testament to the power of passion, perseverance, and hard work. Zainab and Faatimah’s story is an inspiration to anyone with a dream, proving that with determination and resilience, anything is possible.

As they look to the future, the sisters are committed to expanding CCC into a comprehensive food solutions company, incorporating catering, retail, and innovative collaborations. They continue to inspire and empower others, showing that with hard work and perseverance, dreams can become reality.

Zainab and Faatimah Paruk’s journey is a shining example of how passion, dedication, and a willingness to overcome obstacles can lead to extraordinary success. Their story is not just about food; it’s about following your dreams, no matter what challenges you face, and turning those dreams into a reality.

MASTER THE ART OF PAIRING WITH YOUR FOOD The Singleton

BY PHYLLIS NYAMBURA

Whisky is incredibly versatile, with distinct and different aromas, flavours and tasting notes. There is something to be said about how great whisky cocktails can go with many dishes, transforming ordinary meals into gourmet experiences, especially when the ingredients and garnishes are right.

Whether you are a whisky aficionado or a newcomer eager to explore, we will help you navigate the delightful world of whisky and food pairing.

Learn from top chef Jeff Gitonga (Sankara Hotel Nairobi, Autograph Collection by Marriott) and discover the essential basics of food pairing to master this art.

KNOW YOUR WHISKY

How much do you know about your whisky? If not much, don't worry. Let's break it down for you.

Whisky is an amber to brown distilled spirit made from fermented grains of varying blends and varieties, depending on local grains and tastes. This mash of cereal grains often includes some corn.

While each whisky is unique in taste, common flavours across the range

include warm, spicy, caramelised, nutty, woody and toasted.

"They can be distinguished by various attributes such as: country and region of production, method of production, storage and maturation, and characteristic profile such as flavour and aroma profile," says Chef Gitonga.

The Singleton is a trio of single malts, each with a growing family of expressions around a core 12-yearold. Dufftown's Singleton falls under the category of single malt Scotch whisky.

"It is a premium whisky with a playful scent and nose, fragrant, nutty, fruity, sweet and smoky, vibrant and bold," notes Gitonga.

CORE PRINCIPLES TO PAIRING

The first step is to understand the different profiles, tasting notes and characteristics of whisky flavours and mouthfeel. This will allow you to be creative and prepare balanced dishes that bring out the rich flavour of the whisky.

Chef Gitonga says you should consider the style of whisky rather than the category it falls into; in general, sweeter whiskies go well with spicy dishes, lighter ones with seafood and full-bodied expressions with rich, savoury dishes.

"Using the whisky in food preparation, depending on the course, brings the dish to life. An example is a rich 12-hour braised beef short rib, gently cooked with certain aromatics and spices, with perhaps a caramelised plum, The Singleton 15 years, muscovado brown sugar, local herbs and bits of dark chocolate, with a few forest mushrooms to bring out the 'forest oak' palate," advises Gitonga.

Make sure you have the best quality ingredients. "There is a saying that you can be the best chef in the world, but if you have a lousy product, you simply can't deliver a quality product," says Gitonga.

Another factor is having a good knowledge of what goes with what and what doesn't.

If you are new to whisky (or new to pairing it with food), set out both small pours and whisky cocktails to pair with food. At your next get-together set out small tasting glasses to encourage experimentation.

SPECIFIC FOODS AND WHISKY PAIRINGS

Curious about which foods will suit your whisky? We’ve got you covered with these ideas…

1. Snacks

Nuts, cheeses, chocolates and fruit make great snacks at the dinner or cocktail table.

To balance the flavours of a strong whisky, pair with sweet nuts such as almonds.

If chocolate is your pairing snack, dark chocolate goes well with mature sherry, orange-flavoured chocolate pairs well with peated Scotch whisky.

If fruit is your thing, apples and pears go well with younger Scotch whiskies, while dried fruit goes well with caramelflavoured whiskies.

2. Meats and Fish

A Scotch whisky such as The Singleton would require dishes with a bold smokiness such as dry-aged beef or duck, while a smooth, Cabernet cask-matured bourbon would go beautifully with lean grilled beef. Lamb chops and cured meats are best paired with medium-bodied whiskies to avoid overpowering the dish.

When it comes to fish and seafood, lighter whiskies should

be consumed with similarly light fish dishes.

3. Desserts

There's a reason they call it the icing on the cake. Whisky works wonders in this area.

For a truly Scottish experience, whisky experts say you cannot overlook cranachan, a classic dessert that pairs beautifully with a good quality malt whisky like The Singleton, "creating a harmony of flavours that is both fresh and indulgent, offering a perfect end to a gourmet journey rich in taste and texture".

When choosing the best pairing, consider whether you are going for a classic dessert such as apple pie or cheesecake, or Scottish delicacies such as cranachan or shortbread.

"One of my favourite whisky and food pairings is a dessert that I have had, which included apple confit, dark toffee caramel infused with The Singleton 18 years, coffee and almond sable Breton, hazelnut praline & nougatine, raspberry layered gel and milk chocolate cremeux," says Chef Gitonga.

AT THE END….

Remember as you embark on this journey, it's all about experimentation. “If you are trying for the first time, it can be tricky. Do not give up, study and learn the taste profile of

FOR A TRULY SCOTTISH EXPERIENCE,

WHISKY EXPERTS SAY YOU CANNOT OVERLOOK CRANACHAN, A CLASSIC DESSERT THAT PAIRS BEAUTIFULLY WITH A GOOD QUALITY MALT WHISKY LIKE THE SINGLETON, "CREATING A HARMONY OF FLAVOURS THAT IS BOTH FRESH AND INDULGENT.

good quality whisky, understand it and get a mouth feel of the whisky and its characteristics,” advises Chef Gitonga.

Whisky experts agree with the philosophy of echoing the flavours of a dram and a dish, but also caution against being too matchy-matchy.

“Pairings that might not have been as obvious can work wonderfully with the ingredients already meant to enhance the dish. Think of the drink as an additional ingredient to what you’re cooking.”

So go on…. next time you invite your friends over for some food, pair it with The Singleton..

@Sandton Hotel’s is set to redefine its culinary offerings through their new Executive Chef, Yoshan Naidu, a dynamic and passionate force in South Africa’s gastronomic world. With a focus on sustainable dining and a passion for developing young talent, Yoshan brings a fresh approach rooted in South Africa’s diverse food culture. This innovative chef is all about transforming the dining experience at @Sandton Hotel —the @ is part of our name because this is where it’s all happening!

For Chef Yoshan Naidu, food is not just sustenance; it’s a creative expression meant to delight the senses while staying true to its origins. “Food should be simple and delicious,” he says, emphasising his love for fresh, seasonal ingredients. Inspired by South Africa’s rich culinary landscape, he incorporates local gems to create dishes that are both vibrant and memorable.

His approach is straightforward: respect the ingredients, let their natural flavours shine, and offer dishes that evoke comfort and excitement. Diners at @Sandton Hotel can expect a menu that celebrates South African flavours in fresh, exciting ways.

FROM HUMBLE BEGINNINGS TO CULINARY SUCCESS

Chef Yoshan’s journey began in his mother’s small takeaway shop, where he first discovered the power of food. “Watching her dedication shaped my understanding of what food can do,” he recalls. This early passion led to a career filled with accolades, including leading the winning team at Unilever’s “Chef of the Year Competition” in 2014 and winning Chopped South Africa in 2015.

These achievements highlight his creativity and adaptability—key skills in the high energy and competitive world of luxury dining.

LEADING THE KITCHEN WITH HEART

Managing large-scale kitchen operations while maintaining quality is no easy task, but Chef Yoshan has mastered it through effective leadership and a hands-on approach. “Consistency across large teams is a challenge,” he admits, but his method involves meticulous planning and empowering his staff.

At Sandton Hotel, he acts as a mentor, describing his role as a “father figure” who nurtures talent and promotes growth. His kitchen isn’t just about cooking—it’s a space for learning and development, where every team member is encouraged to reach their potential.

MEMORABLE SIGNATURE DISHES

Chef Yoshan’s dishes reflect the essence of @Sandton Hotel, utilising South Africa’s finest ingredients. “My goal is to create signature dishes using ingredients like Karoo lamb, sorghum, and sustainable line fish, prepared with sous-vide and openfire techniques,” he explains. These meals will be more than luxurious — they’ll be a tribute to the local landscape and the hotel’s commitment to quality.

Blending classic culinary traditions with modern flair, Yoshan ensures the hotel’s menu stays exciting. “It’s about balancing tradition with innovation,” he notes, promising

a dining experience that is both comforting and forwardthinking.

LOOKING TO THE FUTURE OF DINING

Chef Yoshan is keenly aware of emerging trends in luxury dining. He sees plant-based cuisine, sustainability, and immersive dining as key to the industry’s future. “We’ll offer plant-based options, focus on sustainable sourcing, and create interactive experiences that engage guests,” he shares, underscoring his dedication to eco-friendly practices.

From reducing waste to using locally sourced ingredients, sustainability is central to his philosophy. “Luxury dining today is about high standards and environmental responsibility,” he adds.

Beyond the daily menu, Chef Yoshan aims to leave a lasting legacy by showcasing South Africa’s unique ingredients in a modern way. “I want to highlight ingredients like rooibos and biltong, celebrating their traditional flavours while making them accessible to today’s palate,” he says.

Whether it’s a multi-course tasting menu, or an intimate dinner inspired by South Africa’s rich heritage, Chef Yoshan’s passion for local ingredients shines through in every dish.

ENDLESS CREATIVITY AND INNOVATION

What sets Chef Yoshan apart is his constant pursuit of creativity. Whether drawing inspiration from a local farmer’s market or collaborating with visual artists for a sensory dining experience, he’s always pushing culinary boundaries.

His creativity is a muscle he exercises daily, experimenting with new techniques and keeping up with global trends to stay ahead.

With a love for South African flavours, a commitment to sustainability, and a passion for mentoring his team, Chef Yoshan Naidu is bringing a fresh and exciting culinary vision to @Sandton Hotel. His dishes not only delight but tell a story— each bite a celebration of local ingredients and innovative techniques.

Chef Yoshan’s journey at @Sandton Hotel is not just another chapter in his career; it’s the beginning of a bold culinary adventure that guests will savour for years to come.

BYRON DU BOIS –Executive Chef at SOUTHERN SUN THE CULLINAN

Born and raised in KwaZulu-Natal with roots in Zimbabwe, Byron du Bois discovered his passion for food and hospitality at an early age, inspired by his mother’s exceptional cooking. Spending hours in the kitchen with her ignited a lifelong love for the culinary arts that has guided his 18-year career. Having honed his skills in professional kitchens across hotels, lodges, and fine dining establishments, Byron has drawn inspiration from working with chefs of diverse backgrounds. His culinary journey took him to the Middle East, where his appreciation for global cuisine deepened as he immersed himself in different cultures through food.

EXPERIENCE CHEF BYRON’S

MENUS

AT SOUTHERN SUN THE CULLINAN

As Executive Chef at Southern Sun The Cullinan in Cape Town, Byron brings his expertise and creative flair to the hotel’s vibrant dining offerings. His culinary style focuses on bistro classics with innovative twists, often influenced by Asian flavours. Guests at Southern Sun The Cullinan can experience this unique taste sensation at the hotel’s two signature venues.

The Peach Tree Restaurant serves an enticing breakfast buffet and interactive dinner featuring Cape Malay fusion dishes, while Stella Café & Bar delights with a tapas menu and a variety of local and international beverages. Whether dining in for a memorable Sunday buffet or hosting a private event, Byron ensures every meal is an unforgettable experience.

CREAMY BUTTERNUT GNOCCHI

Ingredients:

500g ready-made gnocchi

30ml olive oil

5g fresh thyme

½ onion, chopped

2 garlic cloves, minced

1 cup butternut purée

½ cup cream

50g butter salt pepper

Optional Ingredients:

toasted pumpkin seeds

Danish feta

roast butternut

Method:

1.Heat the oil in a large saucepan on medium heat, add onion and thyme, cook until translucent. Add the garlic and cook for further 4 minutes.

2.Transfer onions and garlic to blender along with the butternut purée and cream. Blend until smooth, return to saucepan and season with salt and pepper.

3.Bring a large pot of salted water to a boil. Cook gnocchi until they rise to the surface of the water. Use a slotted spoon to transfer the gnocchi to the greased tray and drizzle with a little olive oil to prevent them sticking together. Remember to reserve a cup of the cooking water.

4.Heat the oil and butter in a large skillet and gently brown the gnocchi on either side. Remove from skillet and add to a saucepan with butternut purée mix. Add a bit of cooking water from the gnocchi to thin if necessary.

5.Serve in a wide brimmed bowl topped with toasted pinenuts and crumbled Danish feta.

CAPE WINTER VEGETABLE SOUP

Ingredients:

30ml olive oil

1 medium onion, diced

2 medium carrots, diced

2 celery ribs, chopped

1 cup green beans, chopped

1 small cauliflower head, chopped

1 small broccoli head, chopped

3 cloves garlic, grated

1 ½ cups drained and rinsed kidney beans

1 can tomato purée

4 cups vegetable broth

2 tablespoons tomato paste

5 sprigs fresh thyme

½ cup fresh parsley, chopped

1 teaspoon dried oregano

2 bay leaves

salt

pepper

Optional Ingredients: sundried tomato

broccoli florets for garnish shaved marrow for garnish

Method:

1.Heat the oil in a large pot over a medium heat, add the onion, carrots, celery, green beans, cauliflower and broccoli and cook for 10 minutes stirring occasionally, until the vegetables begin to soften.

2.Add the garlic and tomato paste. Cook for a further 2 minutes. Add the kidney beans, tomato purée, vegetable broth, bay leaves, oregano and thyme. Cover with a lid and simmer for 20 minutes.

3.Season to taste with salt and cracked black pepper, serve with chopped parsley, and shaved parmesan.

REVOLUTIONIZING FAST FOOD IN AFRICA AND THE MIDDLE EAST

THE IMPACT OF AI, CLOUD COMPUTING, AND DATA ANALYTICS

BY VICTOR ATSALI

The fast food industry is at the forefront of technological transformation, utilizing advancements in artificial intelligence (AI), cloud computing, and data analytics to enhance operational efficiency, improve customer experiences, and streamline processes. From AI-driven order-taking to predictive analytics for inventory management, fast food chains are at the forefront of adopting innovative technologies.

These innovative technologies are central to the current efficiency wave in the restaurant industry. Ideally, these technologies also enhance customer relationship management through analyzing customer data to personalize offers and tailor targeted marketing strategies. AI systems, for example enhance customer experiences through making recommendations on previous orders.

This innovation also serves the dual purpose of improving chains’ sales. However, such technologies are fairly complex for the non-technical mind, despite their traversing effect on how fast food is cooked, served and how we pay for it.

THE GLOBAL REACH OF AI, CLOUD COMPUTING AND DATA ANALYTICS IN FAST FOOD

According to Statista, the global food AI and robotics market is predicted to grow by 5.4 billion units by 2030, an indication the food service industry will be shaped by the integration of AI similar innovative technologies. The global market for AI in the food and beverage industry is expected to reach US$5.2 billion by 2026, with fast food leading the charge.

According to recent market research by analytics firm Market.US, the global AI market in the food and beverage sector is predicted to grow at a combined annual growth rate (CAGR) of 43.7% from 2023 to 2033 from the US$8.3 billion recorded in 2023 to US$311.6 billion in 2033.

The International Data Corporation (IDC) estimates that spending on cloud services in the restaurant sector will exceed US$40 billion by 2024.

However, despite the growth and proliferation of advanced technologies in the fast food sector, the Middle East and Africa still lags behind in terms of implementation. According to a 2023 research by Precedence Research, MEA accounts for only 4% of AI adoption in the food and beverage sector.

Why are these innovative technologies not being widely implemented in Africa and the Middle East and how are they poised to change the fast food landscape in Africa and the Middle East? Fast food restaurants in Africa and the Middle East have been slow to adopt advanced technologies such as artificial intelligence (AI), cloud computing, and data science. Several factors contribute to this lag, along with compelling reasons for the sector to embrace these innovations.

One primary barrier to technology adoption is infrastructure

limitations. Many countries in Africa and parts of the Middle East struggle with inadequate internet access and inconsistent power supply. For example, as of 2020, only 28% of individuals in sub-Saharan Africa had access to the internet, according to the International Telecommunication Union. This lack of connectivity hinders the effective implementation of cloudbased systems and data analytics, which are crucial for realtime decision-making and operational efficiency.

Cost considerations also play a significant role in the hesitance to adopt these technologies. The financial investment required for implementing AI and cloud computing can be substantial, especially for local franchises with tight margins. For instance, according to a 2021 report from Statista, the fast food industry in South Africa had an average profit margin of around 10%.

This slim margin often leads businesses to prioritize immediate expenses over long-term technological investments. International chains like McDonald’s or KFC can absorb these costs more easily than local players, such as Chicken Licken or Galito's, which may opt to focus on physical expansion rather than investing in advanced technologies.

The cultural and market differences within the region further complicate technology adoption. Fast food consumption habits can vary significantly across Africa and the Middle East due to diverse dietary preferences and cultural practices. For example, in the Middle East, halal requirements necessitate tailored approaches that generic technology solutions may not adequately address. Fast food chains must navigate these complexities, often leading to reluctance in investing in technology that does not cater specifically to local markets.

A significant challenge is the lack of skilled workforce capable of implementing and managing advanced technologies. Many educational institutions in Africa do not prioritize training in data science and AI, contributing to a talent gap in the fast food sector. According to the World Economic Forum, Africa is expected to have a workforce gap of 14 million skilled workers by 2030.

This shortage makes it difficult for fast food companies to adopt and effectively utilize these technologies, further perpetuating the cycle of underinvestment.

CURRENT APPLICATIONS IN AFRICA AND THE MIDDLE EAST

AI IN FAST FOOD

Customer

Service Automation

Major brands are deploying AI-driven chatbots to enhance customer interactions. For example, KFC in South Africa uses chatbots on its website and social media platforms to facilitate orders and answer inquiries. This implementation has led to a 20% increase in customer engagement, demonstrating the effectiveness of AI in improving customer service.

Meanwhile, AccorHotels, which operates across multiple African countries, has implemented AI-powered chatbots to handle customer inquiries, bookings, and provide instant support. These AI-driven systems enable 24/7 customer service, reducing the workload on human staff while ensuring a seamless guest experience. According to a report by McKinsey & Company, chatbots and virtual assistants can reduce operational costs in the hospitality industry by up to 30%.

Predictive Analytics for Demand Forecasting

McDonald’s employs AI algorithms to analyze various factors—historical sales data, local events, and even weather conditions—to forecast demand. In the Middle East, this capability allows McDonald’s to tailor its menu offerings and staffing levels accordingly. Following this approach, the brand reported a 15% reduction in food waste across its UAE outlets in 2022.

In South Africa, Tsogo Sun Hotels has adopted AI-powered analytics to personalize marketing efforts and predict guest preferences. These tools analyze historical data and real-time inputs to recommend tailored services and amenities, such as room upgrades, dining options, and local experiences. This level of personalization improves guest satisfaction, enhances brand loyalty, and increases repeat business.

In South Africa, Tsogo Sun Hotels has adopted AI-powered analytics to personalize marketing efforts and predict guest preferences. These tools analyze historical data and real-time inputs to recommend tailored services and amenities, such as room upgrades, dining options, and local experiences. This level of personalization improves guest satisfaction, enhances brand loyalty, and increases repeat business.

Inventory Management

Burger King utilizes AI to monitor inventory levels in real time. By analyzing purchasing patterns, the brand can optimize its inventory, reducing both food waste and costs. After implementing AI in its inventory management, Burger King reported a 10% decrease in inventory costs in 2023.

AI in Food and Beverage Market Share, By Region, 2023 (%)

(Source: SPD Technologies)

CLOUD COMPUTING IN FAST FOOD Real-Time Data Access

Fast food brands leverage cloud computing for efficient data management. Domino’s Pizza in the UAE uses cloudbased systems to streamline order management and delivery tracking. This real-time data access has improved coordination between kitchen staff and delivery personnel, resulting in a 30% increase in order accuracy.

In Kenya, Sarova Hotels has implemented cloud-based property management systems that allow centralized control of all hotel operations. The system integrates customer data, housekeeping schedules, and billing information, making it easier for management to track performance and deliver a cohesive guest experience.

Scalability and Flexibility

Starbucks, which has expanded significantly in the Middle East, relies on cloud computing to manage operations across its locations. The cloud infrastructure allows the brand to quickly scale its services based on demand. For instance, during peak seasons, Starbucks can adjust inventory and staffing, leading to a 25% increase in sales during holiday promotions.

Enhanced Security

As digital transactions become more prevalent, securing customer data is crucial. Subway has migrated to cloud solutions that protect sensitive information and ensure compliance with data protection regulations. Following this transition, Subway reported a 40% decrease in data breaches in 2022.

DATA ANALYTICS IN FAST FOOD Understanding Customer Behavior

Fast food chains like Nando’s in South Africa utilize data analytics to gain insights into customer preferences. By analyzing transaction data, Nando’s can tailor its menu and marketing strategies, leading to a 65% increase in customer

satisfaction due to personalized offers.

Performance Tracking

Companies such as KFC employ data analytics dashboards to monitor key performance indicators (KPIs). This allows for timely adjustments in strategy. In 2023, KFC noted a 12% increase in sales after implementing real-time performance tracking.

Marketing Optimization

McDonald’s uses data analytics to refine its advertising campaigns. By segmenting customer data and testing various promotional approaches, the brand can identify the most effective marketing strategies. Recently, McDonald’s reported a 25% increase in sales from data-driven marketing initiatives.

While AI and cloud computing present numerous benefits, their adoption in Africa’s hospitality sector faces challenges. Infrastructure limitations, such as inconsistent internet access, data privacy concerns, and the high cost of technology, remain significant barriers. According to the International Telecommunication Union (ITU), only about 29% of Africa’s population had internet access in 2023, limiting the potential for cloud adoption in some regions.

However, as internet penetration improves and costs decline, significant growth potential exists. The African Union’s Digital Transformation Strategy for Africa 2020–2030 aims to increase internet access and promote the adoption of digital technologies across all sectors, including hospitality.

Integrating AI and cloud computing in Africa's hospitality sector is still in its early stages but holds transformative potential. As more hotels and businesses adopt these technologies, the industry will see improved efficiency, personalized guest experiences, and enhanced profitability. With the ongoing advancements in infrastructure and increased investments in digital technologies, Africa’s hospitality industry is poised for a digital revolution that will enable it to compete globally. HRMEA

The Vital Role of TOURISM IN SOUTH AFRICA'S ECONOMIC DEVELOPMENT

BY JACKIE MUINDE

The tourism sector is often overlooked as a key economic driver, yet it holds significant potential for economic growth and job creation in South Africa. As the seventh administration begins its term, the mission is to elevate tourism's profile by fostering growth in the sector and demonstrating its positive impact on the economy and local communities. This report outlines the critical contributions of tourism, its economic impact, and the strategic plans designed to ensure the sector reaches its full potential over the next five years.

TOURISM AND GOVERNMENT PRIORITIES

In line with President Cyril Ramaphosa's opening address to Parliament, the Government of National Unity (GNU) has identified three main priorities for the next five years:

• Driving inclusive growth and job creation.

• Reducing poverty and tackling the high cost of living.

• Building a capable, ethical, and developmental state.

MS PATRICIA DE LILLE

- Minister of Tourism, South Africa

The Department of Tourism is focused on aligning its plans with these priorities and contributing to their success. A five-year plan is being finalized that aligns with the GNU priorities, the National Development Plan (NDP), the Tourism Sector Master Plan, and the National Tourism Sector Strategy. As stated in the NDP, tourism is one of the fastest-growing sectors, providing a great opportunity to increase employment.

CURRENT STATUS AND AMBITIOUS TARGETS FOR GROWTH

Tourism in South Africa has been growing steadily and offers immense opportunities. The target is to reach 15 million international arrivals by 2030, a significant increase from current levels. A recent two-day departmental "Lekgotla" meeting with South African Tourism served as a starting point to assess the current status and map out a plan to reach this goal.

The Department of Tourism, together with stakeholders in the private sector, aims to implement these action plans to ensure that tourism plays an integral role in advancing inclusive economic growth.

The collaboration with Operation Vulindlela and other key departments, such as Home Affairs, Transport, and Arts and Culture, aims to improve visa regimes, increase direct flights, streamline tour operator licensing processes, and invest in infrastructure showcasing South Africa's culture and heritage.

IMPORTANCE OF TOURISM IN SOUTH AFRICA

Tourism is essential for South Africa for several reasons:

Economic Growth: Tourism contributes significantly to the national GDP, generating revenue that supports other economic activities.

Employment: The sector creates jobs, both directly and indirectly, providing livelihoods for many South Africans.

Infrastructure Development: The sector drives the need for improved infrastructure, which benefits other areas of the economy.

South Africa's diversity, cultural heritage, and natural beauty make it an attractive tourist destination, winning numerous awards in various categories such as cities, airports, hotels, and overall tourism experiences. As the country recovers from the impact of COVID-19, there is a growing urgency to continue the sector's growth to generate more economic opportunities.

SOUTH AFRICA'S PERFORMANCE IN GLOBAL TOURISM

The tourism sector globally has seen significant recovery since the pandemic. According to the United Nations World Tourism

Organization (UNWTO), international tourism receipts in 2023 reached US$1.5 trillion, almost matching pre-pandemic levels. South Africa fared well compared to the rest of the world, with the African tourism sector showing a growth rate above 2019 levels.

However, international air access to South Africa has not yet reached pre-pandemic levels. The number of available flight seats and direct flights is still below 2019 figures. Direct flight connections are crucial for growing tourist arrivals from different markets. South Africa is working on recovering

lost direct flights and filling gaps, such as a direct flight to India, as part of a National Air Access Strategy.

CURRENT ARRIVALS AND FUTURE PROJECTIONS

In 2023, South Africa welcomed approximately 8.5 million international arrivals, a 48.9% increase from 2022. These arrivals contributed R95 billion (US$5.44M), a 92% increase from previous levels and a new record for the country. By 2030, international arrivals are expected to reach 15.1 million, surpassing pre-pandemic figures.

The regional distribution of international arrivals to South Africa in early 2023 indicates the following shares:

• Africa Land Market: 72%

• Europe: 2%

• The Americas: 3%

• Asia, Australasia, and the Middle East: 9%

• 7. Economic Impact and Contribution to GDP

According to the World Travel and Tourism Council (WTTC), tourism contributed 9.5% of South Africa's GDP in 2019, declining during the pandemic but recovering to 8.2% in 2023. This is projected to rise to 10.4% by 2030. Comparatively, South Africa's tourism sector contributes more to GDP than sectors like mining and agriculture. Tourism's contribution to employment is also substantial. In 2023, tourism supported 1.46 million jobs, with this number projected to grow to 2.23 million by 2030. Tourism, therefore, plays a critical role in providing livelihoods and alleviating poverty across the country.

DOMESTIC TOURISM AND AIR TRAVEL

Domestic tourism also showed promising results in 2023, with 38 million domestic trips contributing R121 billion (US$6.93M). The domestic market's spending exceeded that of international arrivals, underscoring its economic significance.

Although domestic air travel seat capacity has been increasing, it still falls short of 2019 levels. Efforts to further promote domestic tourism include campaigns like the annual "Sho’t Left Campaign," which encourages locals to explore their country and offers discounted travel deals. This campaign helps support local tourism businesses and spread the economic benefits across the country.

CHALLENGES AND STRATEGIC INITIATIVES

To enhance tourism performance, several initiatives are being implemented:

Safety Measures: The Department of Tourism invested R174 million (US$9.97M) to deploy more than 2,300 tourism monitors across key sites to enhance visitor safety. Partnerships with law enforcement and private sector investments in safety measures are ongoing to ensure the safety of all tourists.

Visa Facilitation: To facilitate easier access, South Africa has visa waivers for 132 countries and an e-visa application system for 34 others. However, improvements are needed, particularly in key markets like China and India.

Tour Operator Licensing: The waiting time for tour operator licenses has been a challenge. The Department of Tourism, in collaboration with the Department of Transport, has worked on improving this process, including through the signing of the National Land Transport Amendment Bill.

Marketing Strategy: To strengthen South Africa's position as a prime tourist destination, a unified marketing campaign is being rolled out. Collaboration between public and private sectors aims to reduce fragmentation and create a consistent image of South Africa as a desirable destination.

BUSINESS TOURISM AND THE MEETINGS, INCENTIVES, CONFERENCES, AND EVENTS (MICE) SECTOR

South Africa is known for its appeal as a business travel destination, hosting many meetings, conferences, and events annually. In 2023, South Africa improved its ranking as a business event destination, hosting 98 international and regional association meetings that contributed R2 billion (US$114.71M) to the economy.

The country's MICE industry was valued at R122 billion (US$6.99M) in 2023, a 69% increase from the previous year. Through the National Convention Bureau, numerous bids have been submitted to host international business events in South Africa, ensuring continued growth in this sector.

INFRASTRUCTURE INVESTMENT

To stimulate demand, the Department of Tourism is investing

in infrastructure development at tourism establishments. Maintenance projects were funded across various provinces, and funds have been allocated for infrastructure improvements in Gauteng, KwaZulu-Natal, the Northern Cape, and the North West.

Infrastructure improvements ensure that existing establishments remain attractive to tourists and contribute to the overall tourism experience.

CONCLUSION

Tourism remains a key sector in South Africa, providing significant contributions to economic growth, employment, and infrastructure development. The recovery from the COVID-19 pandemic has been promising, but there is potential for further growth in both international and domestic markets.

The sector's success depends on the strategic investments in marketing, policy adjustments, infrastructure development, and collaboration with stakeholders across the tourism value chain. This includes addressing challenges related to visas, improving air access, increasing visitor safety, and creating a unified approach to marketing South Africa as a destination.

For South Africa to achieve its target of 15 million international arrivals by 2030, all stakeholders—public and private—must work together with urgency and commitment. Inclusive economic growth, job creation, and poverty reduction are at the forefront of government priorities, and tourism's potential makes it a critical contributor to achieving these goals.

The path forward is clear: enhanced collaboration, innovative approaches, and leveraging technology will be the key drivers in realizing the full potential of South Africa's tourism sector. As a diverse, culturally rich, and naturally beautiful country, South Africa must continue to share its unique stories with the world and ensure that more people are inspired to experience its wonders.

Tourism is not just an industry but a source of pride, opportunity, and unity for South Africa. Together, through collective efforts, the tourism sector can continue to flourish and help drive the nation forward into a prosperous future.

Foodics launches cloud-based all-in-one RMS, POS solution for restaurant

UAE – Foodics, a restaurant and payment technology company, has launched a cloud-based, all-in-one Restaurant Management System (RMS) and Point of Sale (POS) solution for restaurants meant to enhance operational efficiency further.

The all-in-one solution enhances operations by streamlining and automating day-to-day operations like order taking, employee and inventory management, table management, and data collection.

The POS element of the solution is intended to manage sales transactions, including credit card processing and receipt printing.

The solution works as the nervous system of client restaurants through collecting data, automating processes, and enabling fast and accurate communication between everyone involved.

Foodics reiterated that its all-in-one solution is an extension of its commitment to providing an ecosystem for restaurants to minimize costs and losses and maximize efficiency.

The tech company is also offering a free hardware kit and free access to its payment solution, Foodics Pay, to further optimize restaurant operations with the all-in-one solution.

According to Foodics, the offer is valid for restaurants that newly sign up with the tech company and is worth more than AED 3,700 (US$1,000).

The complementary hardware kit includes an iPad for quick order management, an iPad Holder, a Cashier Drawer, and a Printer for automatic receipt and order printing.

Access to the payment solution is intended to help streamline payment operations by providing customers with a fast and secure checkout experience.

Restaurants will also experience the convenience of remote access through the Foodics Console feature, which is expected to enable clients to manage operations from a single dashboard.

Uber Eats, Avride partner for fully autonomous robot deliveries

USA – Uber Eats, a leading online food delivery platform, has signed an exclusive partnership with delivery robot and autonomous vehicle company Avride that will provide customers with the option of fully executing their deliveries by an Avride delivery robot and autonomous vehicle.

Avride revealed its delivery robots are already in use in several cities in South Korea and the United States.

The robotics startup wants to expand its delivery capabilities across the US to fulfil its contractual obligations within the partnership.

In an official statement confirming the partnership, Dmitry Polishchuk, Avride’s CEO, revealed it plans to expand its fleet of robots operating within its partnership with Uber Eats to several hundred by the start of 2025.

Uber Eats has already announced it has started delivering orders with Avride’s sidewalk in Austin, Texas, as part of the partnership’s initial rollout. The delivery platform revealed its plans to expand to Dallas (also in Texas) and Jersey City, New Jersey, in the next few months.

The delivery platform also revealed the partnership will include robotaxis, although this feature is expected to debut in early 2025.

The partnership reflects Uber Eats’ strategy of partnering with robotics firms to enhance its delivery services without using workers.

In May 2023, Uber partnered with Serve Robots to deploy 2,000 delivery robots across major US cities.

In August 2024, Uber Eats entered into a strategic partnership with robotics firm Coco to launch sidewalkroaming delivery robots in Los Angeles. The company intends to expand to other US cities before the end of the year.

Uber’s revenue cost has been rising in the US. According to recent financial data, the company’s cost of revenue increased from US$10.8 billion in H1 2023 to US$12.7 billion in 2024.

Sabre Hospitality partners

Oman government and Sensible Weather

OMAN – The Oman government has taken a significant step towards enhancing its travel management operations by partnering with Sabre Hospitality, a global leader in travel technology.

This collaboration aims to drive digital transformation across key government departments through innovative training workshops.

Sabre, a trusted partner of the Omani government for 15 years, is providing advanced solutions to optimize travel management, streamline processes, and reduce costs.

Held at Sabre’s regional headquarters in Bahrain, these two-week training sessions are designed to upskill the travel management teams from the Diwan of Royal Court, Royal Court Affairs, and the Ministry of Foreign Affairs.

Participants are learning to use advanced tools such as Sabre 360 Graphical View and New Distribution Capability (NDC), focusing on improving operational efficiency and automating manual processes.

As part of Oman’s broader digital transformation initiative, the government is aiming to set new benchmarks in travel management efficiency. This collaboration also highlights Oman’s position as a regional leader in adopting cutting-edge solutions for government operations.

Meanwhile, Sabre Hospitality has partnered with weather guarantee services Sensible Weather Technologies.

This collaboration will allow guests booking through Sabre Hospitality’s SynXis Booking Engine to benefit from weather protection for their stays.

Under this agreement, Sensible’s Weather Guarantee will be seamlessly integrated into the SynXis platform, giving guests greater confidence when booking their travel.

For hotels that opt-in, guests will be automatically reimbursed for specific weather-related events while they are on site, enabling them to book alternative experiences.

Cloudbeds partners PXier for tighter operational control

GLOBAL – Cloudbeds, a hospitality management software platform, has announced a preferred partnership with PXier, a leader in sales, catering, and spa management software solutions.

The agreement will provide Cloudbeds’ property management system (PMS) users with seamless access to PXier’s advanced suite of tools, allowing for tighter operational control and enhanced guest service capabilities.

PXier’s highly specialized sales, catering, and spa management modules will enable Cloudbeds customers to automate and streamline essential hospitality operations such as event management, catering logistics, and spa scheduling, ensuring a holistic and efficient workflow within a single ecosystem.

Technical highlights of the partnership include, Seamless API integration, Centralized event management, Spa management automation, Advanced reporting and analytics, Scalability and flexibility

Seamless API integration: The partnership leverages Cloudbeds’ open API architecture, enabling real-time data synchronization between Cloudbeds’ PMS and PXier’s sales and catering software.

Centralized event management: PXier’s event and catering systems are fully integrated into Cloudbeds’ centralized dashboard.

Spa management automation: Through the integration, Cloudbeds users can leverage PXier’s spa scheduling and management tools, allowing seamless appointment booking, therapist scheduling, and spa package management.

Advanced reporting and analytics: Cloudbeds users will have access to PXier’s in-depth analytics and reporting tools, giving properties the ability to generate real-time reports on event performance, sales forecasts, catering profitability, and guest satisfaction metrics.

Scalability and flexibility: Designed with scalability in mind, the integration allows properties of all sizes, from boutique hotels to large resorts, to adapt their operations efficiently.

Cloudbeds and PXier’s partnership delivers a flexible infrastructure that supports complex event setups, large group bookings, and multi-venue management.

DKSH Holdings launches new Food Services Test Kitchen in Malaysia

The kitchen is meant to encourage growth and innovation in the country’s food service sector.

The test kitchen consists of three main parts: research and development kitchens, incubator kitchens, and the dining hall.

DKSH Holdings also revealed that the Food Services Test Kitchen is equipped with the latest culinary tools and strives to offer industry-leading support for hot kitchen, pastry, and beverage development.

The company also reiterated the test kitchen is intended to be a hub for recipe testing, showcasing new products, and forming chef partnerships through collaborations.

DKSH also revealed that the test kitchen is an accessible venue for industry experts to explore new culinary frontiers.

According to the holding company, the test kitchen encourages food makers, young entrepreneurs, and culinary enthusiasts to innovate and collaborate in a professional and supportive environment.

Daniel Schwalb, KSH Malaysia Fast Moving Consumer Goods vice-president, said, “The launch of our new Food Services Test Kitchen marks a significant milestone for DKSH Malaysia Consumer Goods.”

According to Schwalb, the launch reflects DKSH’s dedication to enhancing the hotel, cafe, restaurant (HORECA), and bakery industries through state-of-the-art facilities.

He also reiterated that the test kitchen hosts a team of experts who guide the culinary innovation process. He expressed confidence that their in-depth industry knowledge and experience will help young people and those seeking to break into the culinary space.

Profitroom partners Trybe to launch industry-first spa, leisure and hospitality booking technology

GLOBAL – Profitroom, a booking platform, has announced the integration of the industry-first spa, leisure, and hospitality booking tech-tool, with Trybe, for all its users.

Profitroom integrates Trybe’s booking technology, enhancing spa and leisure bookings for hoteliers with automated operations and increased revenue potential starting September 2024.

Hoteliers will be able to benefit from increased revenue from package and leisure bookings, as well as automated operations, thanks to Trybe’s cloud-native booking solution for spa, leisure, and hospitality bookings.

The integration of Trybe’s software into the Profitroom suite will allow hoteliers to manage live calendars, take secure payments, offer packages, manage memberships, organise inventory, and download real-time reporting.

Acting as the ‘central brain’ for hotel facilities, this new integration makes it easy for guests to book their chosen experiences at any time. Guests have full control, allowing them to schedule and amend bookings, whether they plan far in advance or at the last minute.

This Profitroom integration aims to address growing issues

with no-shows within hospitality that are becoming constant drains on hotelier’s time, revenue and control.

Now, with Trybe’s software, hotels can regain control by automating booking reminders, regulating revenue by holding deposits and saving time by allowing guests to easily reschedule.

The Trybe integration into the Profitroom suite will be rolling out to all users from September 2024.

MALAYSIA – DKSH Holdings, a holding company and market expansion service provider, has launched the Food Services Test Kitchen in Petaling Jaya.

Cogwheel Analytics launches hotel digital marketing Benchmarking Scorecard

GLOBAL – Cogwheel Analytics, a digital marketing platform for branded hotels, has introduced its latest innovation, the Benchmarking Scorecard.

This enterprise tool is crafted to transform how hotels assess their digital marketing performance.

Tailored to meet the needs of hotel management companies, ownership groups and digital marketing agencies for both branded and independent hotels, the Benchmarking Scorecard allows you to compare your hotels’ performance indexes against key performance indicators of similar hotels.

The Benchmarking Scorecard leverages the latest advancements in automation technology and integrates seamlessly with existing business intelligence and descriptive analytics.

Cogwheel Analytics ensures that all data, whether historical or real-time, is accurately captured, normalized and analyzed.

The Scorecard is designed to be intuitive and user-friendly, providing clear and actionable insights, when reviewing large amounts of data from disparate sources.

Key features of Cogwheel Analytics and its Benchmarking Scorecard include: Comprehensive Metrics, Multiple Monthly Benchmarks, Customizable Reports and Seamless Integration:

The goal of this launch is to empower businesses to make data-driven decisions to drive forward-looking growth and efficiency.

The Benchmarking Scorecard is more than just a tool; it’s part of Cogwheel Analytics’ commitment to enhancing hotels' analytical capabilities worldwide.

SiteMinder partners with IDeaS to launch

Dynamic Revenue Plus

GLOBAL – SiteMinder, a hotel distribution and revenue platform, has unveiled Dynamic Revenue Plus. This feature allows hotels to access live market intelligence and take immediate action on their bookable inventory, pricing, and distribution strategy.

Unlike revenue management systems (RMS) that have traditionally been accessible to a limited number of hotels, Dynamic Revenue Plus' dual capability means any hotel can use one mobile-first system to optimize its revenue based on market demand.

Dynamic Revenue Plus is powered by the data within SiteMinder’s platform, which stems from 120 million annual hotels. Soon, it will be enhanced with dynamic pricing recommendations from IDeaS, a SAS company.

According to Siteminder, the built-in combination of IDeaS’s dynamic pricing strength and SiteMinder’s distribution platform with deep market intelligence will provide powerful revenue management capability and speed-to-market to hotels of any size, including the most resource-strapped.

Using the unified solution, any hotel can now move away from traditional, static revenue management practices, characterised by slow and irregular changes, to a more dynamic approach that involves frequent adjustments to revenue strategies in response to market fluctuations.

Examples of changes include bulk room rate updates, new minimum base rates and lengths of stay, sale restrictions, inventory adjustments and new marketing promotions, which can all be done on mobile and desktop.

Dynamic Revenue Plus was conceived in late 2023 to mirror the convergence of distribution, revenue optimization and market intelligence strategies that SiteMinder saw taking place at hotels globally to drive a commercial mindset across hotel departments.

HotelRunner acquires B2B travel marketplace Bookingate

UK – HotelRunner, a travel and hospitality technology platform, has acquired Bookingate, an innovative B2B travel marketplace and technology platform.

This strategic acquisition reinforces HotelRunner’s mission to extend its industry leadership by strengthening its commitment to completing the travel value chain for supply and demand.

With the inclusion of Bookingate, a platform that enables travel service providers to access and distribute hotel inventory and 3rd party services, HotelRunner becomes the all-in-one solution for the entire travel industry.

This unique proposition positions HotelRunner as a comprehensive platform that solves distribution, direct, and offline sales challenges for travel agencies, DMCs, and tour operators by seamlessly connecting them with various suppliers.

By bringing Bookingate under its umbrella, HotelRunner amplifies the scope and functionality of HotelRunner Connect, its long-established platform serving global travel companies, including travel agencies, metasearch platforms, and payment systems.

This move enhances the current service offering while broadening the role of HotelRunner Connect as an end-to-end solution for the entire travel ecosystem.

Marking its fourth acquisition, HotelRunner remains at the forefront of industry innovation by strategically scouting innovative early-stage companies like Bookingate.

HotelRunner’s commitment to finding or building forwardthinking products ensures that it remains a trusted partner for travel agencies, hotels, buyers, and suppliers worldwide.

Marking its fourth acquisition, HotelRunner remains at the forefront of industry innovation by strategically scouting innovative early-stage companies like Bookingate.

HotelRunner’s commitment to finding or building forwardthinking products ensures that it remains a trusted partner for travel agencies, hotels, buyers, and suppliers worldwide.

ezCater launches smart ordering feature for workplace catering

USA – ezCater, an online workplace catering platform, has launched a smart ordering feature that leverages AI and machine learning to streamline the food ordering process for workplaces.

The smart ordering feature draws on 17 years of exclusive data from the platform. Users will be able to receive menu suggestions across different price ranges.

The recommendations are automatically adjusted to fit different group sizes and individual tastes, which is intended to simplify and speed up the ordering process.

According to ezCater, when the smart ordering feature is activated, order suggestions will be highlighted as ‘All in One Orders’.

The key advantages of the new feature include real-time data analysis, which results in better decision-making, reduced ordering time, easier budget management, and precise food quantity estimation.

The feature is currently accessible at more than 50,000 restaurants on ezCater across the United States, with additional locations set to be added by the end of 2024 and 2025.

The smart ordering feature is the latest improvement to the online catering platform, which strives to offer flexible and scalable virtual catering solutions for everything from regular employee meals to group meeting meals.

ezCater is the leading workplace catering platform in the US. It makes it easy for organizations to manage their food needs and order meals from over 100,000 restaurant partners in the country.

The feature is currently accessible at more than 50,000 restaurants on ezCater across the United States, with additional locations set to be added by the end of 2024 and 2025.

The smart ordering feature is the latest improvement to the online catering platform, which strives to offer flexible and scalable virtual catering solutions for everything from regular employee meals to group meeting meals.

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