Hospitality Business ME | 2013 November

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GLOBAL HOTEL INDEX: Asia Pacific 66.7%/$123.59 - Americas 63..2%/ $112.40 - Europe 66.1%/ $133.12 - MEA 61.6%/ $164.21 (occupancy/ADR $)

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Do you know who supplies your food? F&B chains under the microscope

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The winners, the food and the celebrity guest appearances in full

Sofitel is stepping out in style with Christian Lacroix designed uniforms. We look at what else is happening in the corporate attire market

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Even more global data trends, tenders, jobs and appointment news

In association with...

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Your reactions to DTCM’s municipality fee concession

In this special foodie-themed issue World Hospitality Championships event president His Excellency Ahmed bin Hareb Al Falahi, tells Hospitality Business about the plans to put Emirati cuisine on every hotel menu In support of

Publication licensed by IMPZ


Under the directive of His Highness Sheikh Hamdan Bin Mohammed Bin Rashid Al Maktoum Crown Prince of Dubai and Chairman of Dubai Executive Council

16 -18th November 2013

Continuing the Legacy of Emirati Hospitality

Zaabeel Palace Hospitality invites you to the inaugural chapter of the Dubai World Hospitality Championship 2013 (DWHC), a three day event which will feature competitions that highlight the cuisine, heritage and culture of the United Arab Emirates,

and encourage Emirati participation in the field of hospitality. In keeping with the true spirit of Emirati heritage, Dubai is opening its doors to the world this November through a unique first-of-its-kind hospitality event in the Middle East.

REGISTER NOW for your complimentary badge: www.dwhc.ae/visit

For further information please contact:

EMAIL INFO@DWHC.AE | TEL +971 4 336 9685

Opening Hours

FOLLOW US ON:

Saturday 16 November Sunday 17th & Monday 18th November th

Organised by

Supported by

11:00 to 22:00 09:00 to 22:00

facebook.com/DWHCDubai twitter.com/DWHCDubai instagram.com/DWHCDubai

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CONTENTS

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48

28

38

12

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48

REPORTING VISITOR NUMBERS OF MORE THAN 76,000 TO DUBAI OVER EID AL FITR AND AN ONLINE EVENT LICENSING PROGRAMME, THE LATEST NEWS FROM DTCM

THE STORY BEHIND THE FIRST WORLD HOSPITALITY CHAMPIONSHIP, CELEBRATING EMIRATI CUISINE BY PROFESSIONAL AND AMATEUR CHEFS IN DUBAI

A FULL EXPLAINATION AND THE GM REACTION TO NEWS THAT DTCM IS TO WAIVE ITS 10% MUNICIPALITY FEE UNTIL 2017, EXCLUSIVE TO HBME

THIS MONTH WE CELEBRATED FINE DINING’S FINEST AT THE PRO CHF ME AWARDS. SEE THE WINNER GALLERY AND OUR SPECIAL CELEBRITY GUEST IN THIS ROUNDUP

THE PROBLEMS WITH THE LOCAL FOOD SUPPLY CHAIN FROM THE PEOPLE WHO ARE TRYING TO CHANGE IT AND THOSE TRYING TO WORK WITH IT. HBME INVESTIGATES

CHRISTIAN LACRIOX HAS BEEN BUSY DESIGNING UNIFORMS FOR SOFITEL. BUT HOW, IF AT ALL, IS THIS INFLUENCING THE OTHER CHAINS?

DTCM NEWS

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COVER STORY

NEW ANALYSIS

EVENTS

ROUNDTABLE

NOVEMBER 2013

SPECIAL FEATURE

REGULARS 02 EDITOR’S NOTE 04 MENA & GLOBAL NEWS

15 DATA 54 SUPPLIES & SERVICES 56 APPOINTMENT NEWS 59 JOBS 62 TENDERS 64 COLUMN

HOSPITALITY BUSINESS MIDDLE EAST / 1


COMMENT / EDITOR’S LETTER

PUBLISHER DOMINIC DE SOUSA

Dish of the day

T

his month’s edition of HBME takes a 360 look at the food element of hospitality, with coverage of the first Pro Chef ME Fine Dining Awards and a preview of the upcoming World Hospitality Championship. But there was one story this month that really caught my attention. Hosting a roundtable attended by chefs and supply chain managers, the dish of the day was a critique of how exactly food ends up on the plates of the UAE’s millions of residents and visitors. In the last 12 months, the world has been rocked by news of contaminated school meals in India and equine DNA in European processed meat products. Not so long ago lethal cases of E-coli were reported from a primary school in Wales, UK, and only a few days ago, it was reported that spices now top the list food products most likely to be tainted with Salmonella, following research by the US Food and Drug Administration. Even the humble cucumber has had its share of scandal. But the interesting question such events raise is, where does the responsibility lie in preventing such goods entering the supply chain? According to our expert panel, international certifications are not enough and suppliers, in an agency

dominated market, are still operating outside the stringent requirements local municipalities stipulate. Keep in mind that each hotel or restaurant could be dealing with up to 100 suppliers in order to acquire all the goods necessary to operate and that many are coming from overseas. As procurement specialists, should you be the ones visiting the warehouses of your biggest suppliers to check whether a deal really is ‘too good to be true’? Should municipalities more tightly and regularly inspect premises? Or should more be done by the exporters to ensure that the product they ship is carried and stored correctly before reaching the customer? And if this all goes wrong, what happens to you? I have also been fortunate enough in the last few weeks to gain firsthand experience of the farm to plate process implemented on Australian livestock facilities. The regulations and processes that bind Australian farmers and meat processors are stringent to say the least, which is comforting while there, but raises even more questions once back on home turf.

GROUP COO NADEEM HOOD PUBLISHING DIRECTOR, HOSPITALITY DIVISION DAVE REEDER dave.reeder@cpimediagroup.com M: +971 55 105 3773 GROUP SENIOR EDITOR, HOSPITALITY DIVISION MELANIE MINGAS melanie.mingas@cpimediagroup.com M: +971 56 758 7834 SENIOR GRAPHIC DESIGNER, HOSPITALITY DIVISION CHRIS HOWLETT PHOTOGRAPHER, HOSPITALITY DIVISION ANAS CHERUR DIRECTOR OF SALES, HOSPITALITY DIVISION VASS MAFILAS vass,mafilas@cpimediagroup.com M: +971 55 887 0720 SENIOR SALES MANAGER, HOSPITALITY DIVISION CHRIS HAILL chris.haill@cpimediagroup.com +971 52 886 1059 PRODUCTION MANAGER, HOSPITALITY DIVISION VA DEVAPRAKASH WEB DEVELOPER, HOSPITALITY DIVISION LOUIE ALMA DISTRIBUTION MANAGER ROCHELLE ALMEIDA SUBSCRIPTIONS www.cpievents.net/mag/magazine.php PRINTED BY Printwell Printing Press LLC, Dubai, UAE PUBLISHED BY

MELANIE MINGAS SENIOR EDITOR Head Office, PO Box 13700, Dubai, UAE Tel: +971 4 440 9100 Fax: +971 4 447 2409 Group Office, Dubai Media City Building 4, Office G08, Dubai, UAE A publication licensed by IMPZ © Copyright 2013 CPI. All rights reserved. While the publishers have made every effort to ensure the accuracy of all information in this magazine, they will not be held responsible for any errors therein.

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NOVEMBER 2013



NEWS WATCH

8000

VISITORS TO THE 2012 TEA AND COFFEE FESTIVAL

MENA To Russia with IFG.. Jumeirah’s new frontier NEWS Inspired by the increased occupancy Jumeirah has experienced from Russian visitors to the GCC, the Dubai Holding hospitality group is branching into Russia, with its conversion of an historic address in St Petersburg. The announcement follows the signing of an agreement with IFG Basis Proect LLC to manage a luxury hotel on Nevsky Prospect in St. Petersburg, Russia. The property is currently under renovation and is expected to open “within three years”. The hotel will have 74 rooms, inclusive of 18 suites, three F&B venues, MICE, spa and retail facilities and a rooftop hydrotherapy pool. Situated within Wavelberg House, a building of national cultural importance, built in 1912 on the corner of Nevsky Prospect and Malaya Morskaya Street, The interior design by The Gallery, HBA London office, preserves many of the original features of the building, including its façade and marble floored banking hall. Ilya Sokolov, director general, IFG-Basis-Proect LLC, said: “We are very proud to be transforming this historic building into a luxury hotel

and especially pleased that Jumeirah Group will manage it when it opens. The demand for high-end luxury hotel accommodation in St. Petersburg is strong and we are confident that this new property will capture the imagination of discerning travellers coming to the city.” Gerald Lawless, president and CEO of Jumeirah Group, said: “Jumeirah’s hotels and resorts in Dubai have always been so popular with Russian

visitors that we are delighted now to be able to bring the brand to Russia itself. “The good news is that our first hotel in the Russian market is in such a prestigious location at the heart of St. Petersburg in a building that has such a rich heritage. We look forward to working with IFG to ensure a successful completion of the project and a spectacular launch of Jumeirah in Russia.”

International Tea and Coffee Festival launches The 2013 edition of the International Tea and Coffee Festival launches on November 6 at the Meydan Grandstand and Convention Centre, Dubai. Consumption of tea and coffee has more than tripled in the Arab world and it is widely expected the festival will break the 8000 visitor record set in 2012. One of the events taking place alongside the festival is the UAE Barista and Latte Art Championships. Ryan Godinho, National UAE Coordinator for World

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Coffee Events, said: “The UAE Barista and Latte Art Championships are a key component of the International Coffee and Tea Festival which creates an ideal platform for the country’s top baristas to demonstrate their skills and showcase their creativity, knowledge, presentation, showmanship and dedication to their evolving specialist career, especially through their signature beverages. The upcoming championships will be truly exhilarating in terms of the quality and talent we can expect.”

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NEWS WATCH

19%

INCREASE IN ABU DHABI VISITOR NUMBERS YTD

App launch coincides with record visitor numbers TCA has unveiled Abu Dhabi’s official free-to-download iPhone app, described as “another vital stage of our digital strategy”. Listing hotels, restaurants and spas based on the user’s location, visitors will also be able to share their own experiences of the Emirate via social media, directly from the app. The launch comes as Abu Dhabi announced its hotels are welcoming record guest numbers, with almost two million arriving in the first nine months of 2013, 19% increase, YTD. “The app joins our dynamic

destination website and established core social media channels in an expanding digital product line-up. Now we are going mobile – first with iPhone, and then, by the end of this year, the app will be available on all key platforms,” said HE Mubarak Al Muhairi, director general, TCA Abu Dhabi. TCA figures show that in September the Emirate received 226,002 hotel guests, with guest nights achieved rising 26% to 714,577. “Although obviously pleased

with the increase in guest numbers, particularly given we now have 13% more rooms available than this time last year, we are also greatly encouraged by an increasing trend towards longer stays by individuals with the average-length-of-stay now reaching 3.16 nights – which is a 6% rise on September last year,” said Al Muhairi. “We have focused strongly this year on convincing visitors that there is now much more to see and do in Abu Dhabi Emirate,” he continued to say.

ME Meliá to launch at Omniyat’s Opus development Regional developer Omniyat last month re-launched its Opus project, which now includes the Middle East’s first ME by Melia hotel and serviced hotel apartment, with interiors and exteriors designed by Dame Zaha Hadid. The “reconfigured” project will also feature Michelin star F&B outlets

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across an area of 250,000sqf. CEO and Vice Chairman of Meliá Hotels International, Gabriel Escarrer said: “We have been searching for the next city for the ME brand to locate to and found it in this remarkable project in Dubai. It is a fascinating, exciting city that meets the high standards that ME by Meliá offers

guests. Zaha Hadid’s masterpiece has exceeded our expectations; we are grateful to Omniyat for developing this ambitious project, and for trusting Meliá Hotels International as their key partner.” The futuristic looking project will be located in Dubai’s Downtown district.

NOVEMBER 2013

HOSPITALITY BUSINESS MIDDLE EAST / 5


NEWS WATCH

2240

F&B PROFESSIONALS INVOLVED IN THE PRO CHEF ME AWARDS

MENA Gary Rhodes’ guest appearance at Pro Chef ME awards NEWS More than 300 guests including were selected through an on-line leading chefs from Dubai and Abu Dhabi came together with suppliers at the Inaugural Pro Chef Middle East Fine Dining Awards on October 28. Held at the H Hotel in Dubai, the evening celebrated the best of the F&B industry with a host of awards and was capped by the presentation of two special awards by leading celebrity chef Gary Rhodes, who has three signature restaurants in the UAE. Also attended by senior figures from DTCM, the awards covered four main categories: Back of House, Front of House, Special Category and Chef awards. All of the winners

process in which F&B professionals in the UAE could nominate in each category and then later vote on their choice of the top three nominations. By the close of voting, over 2,240 F&B professionals had taken part in the process. In addition, there were two special awards selected by The Pro Chef Middle East team. Celebrity guest Chef Gary Rhodes took to the stage to pay tribute to the hard work and passion of professional chefs, as well as the need to constantly innovate and drive the industry forward, before presenting awards to Gabriele Jurz and Michael Kitts (see below).

PRO CHEF AWARDS WINNERS BACK OF HOUSE AWARDS Best Kitchen Equipment 2013 Manitowoc

Best Sommelier of the Year 2013 Olivier Gasselin Hakkasan

Seafood Chef of the Year 2013 Luke Wonnacott Ossiano, Atlantis The Palm

Best Kitchen Tools 2013 Pacojet

Hygiene Champion of the Year 2013 Bobby Thulasi Dubai Municipality

Meat Chef of the Year 2013 Tyson Podolski Prime 68, JW Marriott Marquis

Sustainability Champion of the Year 2013 Uwe Micheel Radisson Blu Dubai Deira Creek

Executive Chef of the Year 2013 Thomas Pendarovski Sofitel JBR

Training Champion of the Year 2013 Francesco Araya SCAFA

Innovation Chef of the Year 2013 Dirk Haltenhof The Oberoi Dubai

Industry Champion of the Year 2013 Christian Gradnitzer Jumeirah Group

Pro Chef of the Year 2013 Nick Alvis/Scott Price table 9 by nick and scott

CHEF AWARDS Junior Chef of the Year 2013 Rahil Rathod Radisson Blu Dubai Deira Creek

Culinary Influencer of the Year 2013 Gabriele Kurz Jumeirah Group

Best Knives 2013 Victorinox Best Kitchen Innovation 2013 Anti-Griddle (PolyScience) FRONT OF HOUSE AWARDS Best Tableware 2013 RAK Porcelain Best Glassware 2013 Crystal Arc Best Coffee Machine 2013 Nespresso SPECIAL CATEGORY AWARDS Restaurant Manager of the Year 2013 Viktorija Paplauskiene table 9 by nick and scott Best Restaurant of the Year 2013 Reflets par Pierre Gagnaire

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Pastry Chef of the Year 2013 Patrice Cabannes Jumeirah Emirates Towers

Culinary Ambassador of the Year 2013 Michael Kitts The Emirates Academy of Hospitality Management

T U R N TO PAG E 34 F O R A F U L L G A L L E R Y O F T H E E V E N T

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NEWS WATCH

25 MENA NEWS

YEAR RELATIONSHIP BETWEEN KEMPINSKI AND LEELA PALACES

Kempinski/Leela Palace end union

NEWS IN BRIEF ADAGIO DEBUT Accor Middle East signed a management contract with API Hotels and Resorts for the first upscale serviced apartments with a premium label in Dubai, the Adagio Aparthotel Premium Dubai Al Barsha, in the presence of Jassim bin Mohamed Abdul Raheem Al Ali, CEO of API Hotels and Resorts and Christophe Landais, Managing Director for Accor Middle East. The Adagio Aparthotel Premium Dubai Al Barsha with its 201 upscale serviced apartments located in Al Barsha will become the third property for API Hotels & Resorts’ where they already own Novotel Al Barsha and ibis Al Barsha. It is scheduled to be opened in the first quarter of 2014.

Kempinski Hotels and Leela Palaces have called time on a 25 year business relationship, following the closure of a “phase out period” that began in 2012. The companies began their mutual cooperation to leverage reach across the Indian market. A statement released by Kempinski last week read: “Effective today, Kempinski Hotels and Leela Palaces, Hotels have mutually agreed to

bring the companies’ fruitful 25-year relationship to a close. Following a progressive phase out which began in 2012, both parties will from now on promote their businesses separately. This will allow Leela to further consolidate its sales and marketing network independently, while facilitating Kempinski Hotels’ direct penetration into the important Indian market.

MUSAFIR ENTERS INDIA Musafir.com, the UAE’s first premiumexperience travel website has announced its entry into the fast-growing Indian OTA market backed by its parent company, Universal Travels and Tourism LLC, which pioneered the e-commerce platform in the UAE with Musafir. com in 2007. Musafir.com will offer complete travel solutions to Indian travellers and aims to enhance the way people plan their holidays. The travel website offers flights to over 3000 destinations around the world on over 270 airlines, domestic and international hotel deals at over 75,000 properties, andmore. Shortly, the brand plans to launch unique tailored holiday packages for consumers while the main focus in the initial quarters will be flight bookings.

BOOKING FUNCTION ADDED TO AL DIAR’S ARABIC SITE A ResNet powered booking engine has become the region’s first fully fledged Arabic booking engine on an Arabic hotel website. The engine, for Al Diar’s multi-lingual website offers real-time content and room reservations facilities in Arabic, and allows customers to search for hotel rooms and make an online booking in their mother tongue. In addition, visitors will be able to avail exclusive offers that will only be available and bookable on the Al Diar Hotels website. Mr. Fadi Ibrahim, Director of Cluster Sales & Marketing at Al Diar Hotels said: “With more and more guests in the Arab world wanting to book online, we felt it was the right time to develop a dedicated website.”

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NOVEMBER 2013

TIME signs for first Qatari property TIME Hotels Management has signed to operate its first property in Qatar, a 4-star 114 room hotel in Wakra, outside Doha. Due to open in 2015, the hotel will also feature retail outlets, banquet space for 500 guests and a 460sqm penthouse suite. “Wakra is a key destination for Doha’s expanding maritime sector with its strategic location close to the new under-construction container port which will replace the existing

Doha Port upon completion of phase one in early 2016. This will place us in prime position to capture portrelated business,” said Mohamed Awadalla, CEO, TIME Hotels. “One of the FIFA World Cup 2022 stadiums will also be sited in Wakra, with the expansion of the existing local football club’s multipurpose venue, and will be part of the $35bn metro and rail network, so the long term commercial potential is substantial,” he added.

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NEWS WATCH

75%

OF RESPONDING HOTELIERS SAID DISCOUNTS DAMAGE BRANDS

GLOBAL Star-studded launch for Sofitel Arc de Triomphe NEWS Stars shone in Paris last month when Sofitel inaugurated its newest property at the Arc de Triomphe, Paris. Joined by Olivia Putman, Studio Putman artistic director; Béatrice Schopflin, GM of Sofitel Paris Arc de Triomphe; gastronome and restaurateur José Da Rosa from Epicerie Da Rosa; and Rami Mekdachi, who developed the hotel’s olfactive signature with the candle 14, Sofitel global CEO Robert Gaymer Jones led celebrations to launch the new boutique property, described as a “metamorphosis of Sofitel’s flagship Paris hotel as imagined by the Studio Putman, in collaboration with architectural agency IGLOO.” More than 800 guests attended the event, including lingerie designer Chantal Thomass; renowned French writer Gonzague Saint Bris, who notably participated in Sofitel’s Literary Escapes series, French TV presenters Nikos Aliagas and Patrick Poivre d’Arvor, French actress Anne Parillaud and former Miss France

W Verbier unveils new design ethic Design details for the W Verbier have been revealed ahead of the resort’s official opening on December 1. Award-winning Dutch design agency Concrete Architectural Associates has created the design ethos for W Verbier inspired by the dynamic carve of the ski through the snow. Introducing a completely new concept to Switzerland and Verbier the hotel’s interiors will juxtapose New York’s “urban cool” against traditional Swiss design and the surrounding mountainscape, says Starwood Hotels.

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Mareva Galanter. “The Sofitel Paris Arc de Triomphe is the ultimate in Parisian chic. We wanted to create an alternative to the standard palace positioning and create a lifestyle space – a real Parisian pied-à-terre with a boutique hotel dimension,” said Béatrice

Schopflin, general manager of the Sofitel Paris Arc de Triomphe. “The hotel’s design is about interconnecting spaces, where space can be used in several different ways. We invite guests to feel at home to live as they like, to choose privacy or sharing, walls or openness.”

Damaging discounts A European survey conducted by Hotwire.com has concluded that hoteliers are concerned about the over discounting of hospitality brands in order to drive volume. Responding to the survey, 75% of respondents participating hoteliers reported an impact on brand perception, following the application of volume-driving discounts. “Hoteliers are concerned that if their brand is seen as ‘always on sale’, it will be devalued and end up going the way of other companies and industries where consumers are never prepared to pay a premium,” Michelle Rosinsky, senior manager at Hotwire.com commented.

She added: “We’re not expecting that hoteliers will suddenly give up on discounting, because it is still an effective way to increase occupancy; however, we believe they’ll become more selective about the channels they use, the value of discounts and the timing of their offers. “In future, we predict discounting will become more last-minute and increasingly hoteliers will utilise opaque sites and mobile.” The survey included 75 hoteliers who manage a combined 13,000 hotel rooms across 45 countries, in addition and 2,000 British consumers, and was conducted in September 2013.

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DTCM NEWS

KEY FIGURES

75% 76,692 visitors for Eid Al Fitr

5-STAR OCCUPANCY OVER EID AL FITR

77%

4-STAR OCCUPANCY OVER EID AL FITR

87%

3-STAR OCCUPANCY OVER EID AL FITR

86%

DELUXE HOTEL APARTMENT OCCUPANCY, EID AL FITR

81,492 AVAILABLE ROOMS IN DUBAI, JUNE 31, 2013

Success of ‘Summer is Dubai’ spurs Eid Al Adha events calendar Hotels and deluxe hotel apartments in Dubai welcomed a total of 76,692 guests over the three-day Eid Al Fitr weekend from August 8 – 10, 2013, according to new figures released by The Government of Dubai Media Office and DTCM. The positive results recorded a combined average occupancy level of 86%. Anecdotal evidence from Dubai’s malls also indicate a highly successful period, with many retailers reporting record footfalls and high spend. The success of attracting visitors during what has typically been the low season for the hospitality industry, will play an instrumental role in helping to achieve the aims of the Dubai Tourism Vision for 2020.

Announced earlier this year under the directive of His Highness Sheikh Mohammed bin Rashid Al Maktoum, Vice President and Prime Minister of the UAE and Ruler of Dubai, and spearheaded by DTCM, Dubai’s Tourism Vision for 2020 sets out how the city will double its annual visitor numbers from 10 million in 2012 to 20 million in 2020 and will treble the annual economic contribution made by the tourism sector. His Excellency Helal Saeed Almarri, Director General of DTCM commented: “The figures for the Eid Al Fitr weekend are encouraging and indicate further progress towards achieving our Tourism Vision for 2020. Having recently announced

DTCM focused on China In a move to further strengthen ties with China, DTCM opened its fourth Chinese office in Chengdu, the capital of Sichuan province in Southwest China, last month in order to support ongoing operations in Beijing, Shanghai and Guangzhou. Announcing the opening of the Chengdu office, Dr. Ahmad Belhoul, CEO, Strategy and Tourism Sector Development at DTCM said: “The Chinese travel sector is one of the fastest growing sectors in the world and worth in the region of $100 billion (AED367.3 billion). “Last year it ranked in our top ten source markets for visitors for the first time and already in 2013 we have seen growth in year-on-year figures. “This can be attributed to a range of factors, not least the growth in the emerging middle-class of the country and that this is a generation

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of first-time international travellers. With sight-seeing and shopping high on the agendas of these leisure travelers, Dubai is an ideal destination; while for business travellers, through its superior MICE offering, Dubai provides access to the wider MENASA [Middle East, North Africa, South Asia] region and also to the markets of Africa and South America. “Dubai also offers the largest Chinese trading hub outside of China, DragonMart, with plans for expansion currently underway.” In 2012 approximately 250,000 Chinese visitors stayed in the Emirate, either on holiday or on business visits. In the first half of 2013, Dubai attracted more than 143,000 Chinese visitors – an increase of 16% when compared to the same period of 2012.

Dubai’s first half tourism results – with total visitor numbers exceeding 5.5 million from January to June 2013 – we are on track for this year’s targets and making strong inroads into achieving our medium- and long-term aims. “That we should be recording such strong results during the hottest months of the year, when visitor numbers have typically been at their lowest, indicates that our strategy of targeted marketing and building our family tourism offering is meeting with a positive response from travellers. There is no doubt that this year’s highly successful Summer is Dubai campaign has played a critical role.”

EID AL ADHA EVENTS Retail: Dubai 24 hours Entertainment: Global Village/ Arab Idol Tour Concert/ Laugh Dubai Laugh/ Fireworks/ Omid Djalili/ Jason Byrne’s Special Eye Tour/ Hala Turk Amusement: Beach Family Fair / Stage Show and Roaming Performances Dandiya Raas with Aadesh Srivastava & Diwali Fair Sport: FIFA U17 World Cup Exhibition: GITEX Shopper Traditional hospitality: Dhiyafat Al Eid Culture: Harper’s Bazaar World of Fashion & Vogue Fashion Dubai Experience

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DTCM NEWS

KEY FIGURES

Online event licensing pioneered A system expected to have a “transformational effect” on organising and marketing events in Dubai, has been launched to support the development of Dubai’s events sector. In his capacity as the Ruler of Dubai, UAE Vice President and Prime Minister His Highness Sheikh Mohammed bin Rashid Al Maktoum issued Decree No. 25 of 2013, which concerns the creation of a fully integrated eLicensing and Ticketing system for all events in Dubai. With the objective of supporting and developing the Events sector

and its contribution to tourism growth, the decree dictates that Dubai’s Department of Tourism and Commerce Marketing (DTCM) will be responsible for the development and management of an online system through which all procedures related to the application, processing and licensing of event permits will be operated. The system will also include a centralised platform for the sale and distribution of tickets for all events in Dubai. The decree dictates that DTCM will commence a review of all

current legislation, regulations and procedures related to the licensing of events in Dubai, the findings of which will lead to the creation of the online system, which will be developed in coordination with all concerned government entities. The system will facilitate greater efficiency for event organisers and for the government entities responsible for granting permits, in addition to enabling the creation of a comprehensive database of all events taking place in Dubai, resulting in greater efficiencies in resource planning across government entities.

76,008 AVAILABLE ROOMS IN DUBAI JUNE 2012

42,000 GCC INBOUND VISITORS

13,500 INBOUND EUROPEAN VISITORS

11,500

INBOUND ASIAN VISITORS

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NOVEMBER 2013

HOSPITALITY BUSINESS MIDDLE EAST / 13


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DATA WATCH

Snapshot: Key global cities in focus Preliminary data from STR Global, showing market fluctuations in Sydney, Singapore, Dubai and London, September 2013, with commentary from MD, Elizabeth Winkle SYDNEY:

SINGAPORE:

KEY FACTS:

81.9% SYDNEY OCCUPANCY, UP 1.1%

Supply +2.5% Demand +3.7% Occupancy +1.1% to 81.9% ADR –1.3% to $172.36 RevPAR –0.2% to $141.56

“Performance was mostly influenced by the Northern Sydney submarket which saw considerable increases in occupancy, however a drop in ADR”

DUBAI:

Supply +5.2% Demand +6.3% Occupancy +1.1% to 81.9 % ADR –0.8% to $262.57 RevPAR +0.3% to $214.97

“The city-state showed a stable hotel performance and held on to its rates in September, the month it hosts the Formula 1 Grand Prix which usually yields positive results”

LONDON:

-0.8% ADR DROP IN SINGAPORE

+2.1% SUPPLY INCREASE, LONDON

Supply +6.8% Demand +16.3% Occupancy +8.8% 75.3% ADR +6.1% to $199.66 RevPAR +15.5% to 150.42

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“Demand post-Ramadan and Eid has been exceptionally strong, cementing Dubai’s position as an attractive destination for both business and leisure”

Supply +2.1% Demand +1.8% Occupancy –0.3% to 88.3% ADR +9.0 to $246.46

“London has seen the highest September ADR in the last 18 years. This was driven mostly by the Midscale and Economy segments”

RevPAR +8.7% to $217.64

NOVEMBER 2013

16.3% DEMAND INCREASE, DUBAI

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DATA WATCH

Global performance Global hotel performance analytics from STR Global, September 2013 KEY FIGURES

18.3%

DECREASE IN DELHINCR REVPAR, LARGEST IN THE METRIC

SEPTEMBER 2013 VS SEPTEMBER 2012 ASIA PACIFIC REVPAR

OCC% 2013

ADR 2012

2013

PERCENTAGE CHANGE FROM SEPTEMBER 2012

2012

OCC

ADR

REVPAR 81.45 85.95

68.5

68.0

118.94

126.41

0.7

-5.9

-5.2

2013

2012

AMERICAS

24.7% OCCUPANCY, EGYPT

REVPAR

OCC% 2013

ADR 2012

2013

PERCENTAGE CHANGE FROM SEPTEMBER 2012

2012

OCC

ADR

REVPAR 71.64 69.30

63.5

10.3% REVPAR INCREASE, MUSCAT

63.5

112.82

109.48

0.3

3.0

3.4

2013

2012

EUROPE REVPAR

OCC% 2013

ADR 2012

2013

PERCENTAGE CHANGE FROM SEPTEMBER 2012

2012

OCC

ADR

REVPAR 116.16 108.60

77.1

76.3

150.70

142.30

1.0

5.9

7.0

2013

2012

MIDDLE EAST / AFRICA

12.9%

OCCUPANCY INCREASE HO CHI MINH CITY, VIETNAM

REVPAR

OCC% 2013

ADR 2012

2013

PERCENTAGE CHANGE FROM SEPTEMBER 2012

2012

OCC

ADR

REVPAR 84.78 82.72

58.1

60.7

16 / HOSPITALITY BUSINESS MIDDLE EAST

145.81

NOVEMBER 2013

136.31

-4.2

7.0

2.5

2013

2012

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DATA WATCH

YTD September 2013 RevPAR 100 80 60 40 20 0

ASIA PACIFIC

AMERICAS

EUROPE

KEY FIGURES

YTD July 2013 % Change

120

MENA

8 7 6 5 4 3 2 1 0 -1 -2 -3 -4

14.8%

O OCC O ADR O REVPAR

ADR INCREASE JAKARTA

ASIA PACIFIC AMERICAS

EUROPE

MENA

MEA pipeline September 2013

Y

ear-to-date, 49 hotels with 11,226 rooms have opened in the region. During the remainder of 2013, 71 more hotels with 18,064 rooms are expected to open. The Unaffiliated segment is expected to open the most rooms

during the fourth quarter, with 26 hotels and 7,323 rooms, followed by the Upper Upscale segment (14 hotels with 4,339 rooms) and the Upscale segment (12 hotels with 2,655 rooms). In 2014, 133 hotels with 27,759 rooms are expected to open in the

region. The Upper Upscale segment plans to open the most rooms next year, with 7,568 rooms in 28 hotels, followed by the Upscale segment (28 hotels with 5,759 rooms) and the Luxury segment (26 hotels with 5,667 rooms).

79.1% OCCUPANCY RATE, VILNIUS, LITHUANIA

23.9%

DROP IN REVPAR, VIENNA, LARGEST FALL IN METRIC

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DATA WATCH - GLOBAL HOTEL PERFORMANCE

In focus: September 2013 Provided by STR Global

MIDDLE EAST/ AFRICA

The region reported a 4.2% decrease to 58.1% in occupancy, a 7.0% increase to $145.81 in average daily rate and a 2.5% increase to $84.78 in revenue per available room. Year-to-date September 2013, the region’s occupancy rose 1.7%

to 60.5%; its ADR was up 3.3% to $160.82; and its RevPAR increased 5.1% to $97.35. “Year to date, the Middle East is the only sub-region reporting positive results across all key performance indicators when measured in U.S.

dollar terms”, said Elizabeth Winkle, managing director of STR Global. “GCC nations United Arab Emirates and Bahrain are two of the main drivers of this, as both are reporting strong year-to-date performance”.

Performances of key countries in September 2013* (all monetary units in local currency):

EUROPE

Country

Occupancy

% change

ADR

% change

RevPAR

% change

Egypt

25.9%

-56.1%

EGP464.73

+16.1%

EGP120.60

-49.1%

Saudi Arabia

52.2%

+3.5%

SAR683.37

-1.6%

SAR356.39

+1.9%

South Africa

64.7%

+0.6%

ZAR911.21

+7.8%

ZAR589.50

+8.5%

UAE

72.9%

+10.0%

AED615.37

+4.0%

AED448.57

+14.4%

Year-to-date September 2013, the region reported a 2.2% increase in occupancy to 68.2%, a 1.5% decrease in average daily rate to EUR103.15, and a 0.6-percent increase in revenue per available room to EUR70.37.

“The summer months were very successful in terms of demand in both July and August, with each month setting a new high in number of rooms sold. September was on trend as demand resulted in more than 100

million roomnights sold, a new record since our data collection started”, said Elizabeth Winkle, managing director of STR Global. “Despite this demand, rate only increased in Southern Europe, which was primarily a result

Country Germany

Occupancy 78.2%

% change -0.7%

ADR EUR107.01

% change -2.2%

RevPAR EUR83.68

% change -2.8%

Italy

74.6%

+2.4%

EUR141.64

+0.5%

EUR105.62

+2.9%

Russia

71.6%

+1.8%

RUB6,038.07

+15.2%

RUB4,321.79

+17.3%

Spain

75.9%

+2.0%

EUR90.84

+7.5%

EUR68.98

+9.6%

United Kingdom 82.1%

+1.9%

GBP86.83

+5.2%

GBP71.29

+7.2%

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DATA WATCH - GLOBAL HOTEL PERFORMANCE

The region’s occupancy ended the month with a 0.7% increase to 68.5% ; its average daily rate dropped 5.9% to $118.94; and its revenue per available room was down 5.2 %to $81.45. Year-to-date September 2013, the region’s occupancy was down 0.3% to 67.5% ; its ADR dropped 3.8% to $121.99; and its RevPAR decreased

4.1% to $82.29. “Year-to-date performance is weakening and we see performance softening”, said Elizabeth Winkle, managing director of STR Global. “We have seen for the first time in three years that the equilibrium has shifted and supply is outpacing demand. Declining demand and increasing

supply is negatively impacting all key performance indicators across the region with the exception of southeastern Asia, where ADR continues to be positive”. This time last year, Hong Kong narrowly beat Singapore in the RevPAR race, but in year-to-date September 2013 Singapore ($197.48) is leading

ASIA PACIFIC

Performances of key countries in September 2013* (all monetary units in local currency):

Country Australia China India Singapore

Occupancy 75.2% 64.6% 56.4% 82.1%

% change -0.6% 0.0% +5.1% +1.3%

Compared to September 2012, the Americas region reported a 0.3% monthly increase in occupancy to 63.5%, a 3.0-percent monthly increase in average daily rate to $112.82 and a 3.4% monthly growth in revenue per available room to $71.64. Among the key markets in the region, Buenos Aires, Argentina,

ADR AUD174.51 CNY596.85 INR5,334.18 SGD324.24

% change -1.0% -3.8% -3.7% +0.5%

reported the only double-digit occupancy increase, rising 12.5% to 66.3%. Panama City, Panama, fell 7.4% to 48.7% in occupancy, reporting the largest decrease in that metric. San Francisco, California (+11.8% to $217.62) and Buenos Aires (+10.1% to $148.62), achieved the largest ADR increases.

RevPAR AUD131.20 CNY385.27 INR3,007.88 SGD266.06

% change -1.7% -3.8% +1.2% +1.8%

Three markets achieved RevPAR increase of more than 10% : Buenos Aires (+23.9% to $98.57); San Francisco (+13.6% to $194.46); and Vancouver, Canada (+10.6% to $126.02). Panama City reported the largest ADR (-6.5% to $103.91) and RevPAR (-13.4% to $50.60) decreases for the month.

AMERICAS

Performances of key countries in September 2013* (all monetary units in local currency):

Country Brazil

Occupancy 69.0%

% change +1.6%

ADR BRL287.39

% change +9.2%

RevPAR BRL198.22

% change +10.9%

Canada

72.1%

+0.4%

CAD139.58

+2.2%

CAD100.59

+2.5%

Mexico

52.3%

+2.6%

MXN1,494.85 +20.8%

MXN782.04

+24.0%

United States

63.4%

+0.3%

USD111.03

USD70.36

+3.6%

+3.3%

*percentages are increases/decreases for September 2013 versus September 2012

Year-to-date September 2013, the Americas region’s occupancy rose 1.4 percent to 63.9 percent; its ADR was up 3.7 percent to US$112.66; and its RevPAR increased 5.2 percent to US$71.99.

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COVER STORY

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COVER STORY

Dubai may have built itself on a cosmopolitan culture, but on November 16 that will all change. Ahead of the launch of the inaugural World Hospitality Championships, event president His Excellency Ahmed bin Hareb Al Falahi tells Hospitality Business, about the evolving taste of hospitality. Interview by Dave Reeder

V

isit any city around the world and one thing stands out – culture. You can see it in the people, taste it in the cooking and experience it in the hospitality. It’s the least tangible but most impactful and educational element of any trip, and it’s the part that makes memories to last a life time. While Dubai has captured hearts throughout the global community, it has done so by creating a hub of other cultures; a multi-national, cosmopolitan blend of the finest from every corner of the globe, at times to the detriment of its own identity. This month will mark a paradigm shift in the role of traditional culture in the hospitality industry when, following the inaugural World Hospitality Championships, Emirati cuisine and hospitality will once again take centre stage, both at home and away. The championship is a directive of Dubai Crown Prince, HH Sheikh

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In brief Organised by the Za’abeel Palace Hospitality under the directive of His Highness Sheikh Hamdan bin Mohammed bin Rashid Al Maktoum, Crown Prince of Dubai, the Dubai World Hospitality Championship will take place from 16-18 November 2013 at the Dubai World Trade Centre. Over 700 professional and amateur chefs are set to demonstrate their artistic and aesthetic competencies at the Championship, which will also feature a Heritage and Hospitality Exhibition to welcome the visitors.

Hamdan bin Mohammed Bin Rashid Al Makhtoum, and has gained the support of the World Association of Chef Societies and the Emirates Culinary Guild. The event will not only promote Emirati talent, but traditional Emirati dishes, a cuisine that, despite the melting pot of nationalities and cultures in Dubai, is rarely the main

attraction on a menu. There will be 12 competing teams from around the world and, for the first time, an Emirati team. A first of its kind event, the Emirati category is complemented with International and Hospitality Sector competitions, which will witness 12 globally renowned culinary masters, Emirati professional and amateur chefs and 700 chefs vying for top honours through showcasing their creativity, mastery and professionalism in crafting international and Emirati cuisine. The Professional Category, judged by Emirates Culinary Guild and WACS will witness 112 teams of one to three chefs each, with an Emirati team leader. The competitors will create within the stipulated time period a selection of authentic dishes of the UAE, as specified in the menu provided by the organisers. The Amateur Category is targeted at school and university students

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COVER STORY

between the ages of 15 years and 25 years, who are interested in entering the hospitality field. The debut edition of the championship will host a culinary museum and a model heritage village displaying traditional handmade products and offering popular Emirati food for sampling. The competition is being executed by DTCM in collaboration with royal caterer Za’abeel Palace Hospitality –itself comprised of a team of 800 chefs – with a two-fold ambition: To kickstart local Emirati culinary enterprises and put Emirati cuisine back on the menu while the world is watching. As significant as the championships is, it is what will happen after the competition closes on November 18 that is set to transform local tastes, and bring about a domino effect in the demand for Emirati cuisine throughout the UAE and beyond, paving the way for every one of Dubai’s 600 hotels to serve a minimum of one Emirati dish on menus. “I think what is important for us to tackle is the issue of a lack of Emirati food for visitors and expats. Where is our own cuisine offered to guests? I believe all hotels should be offering our local food – every restaurant should have at least one, or even up to four, Emirati dishes on offer. The food should be easily accessible,” says His Excellency Ahmed bin Hareb Al Falahi, President of Dubai World Hospitality Championship.

My Emirati experience, by Sally Prosser, Mycustardpie.com Imagine inviting a group of people whom you’ve never met or hardly know into your home and lavishing the best food and drink and an unreserved warm welcome upon them. This is a tale of Emirati cooking, but also of gracious hospitality. Coffee and fresh mint tea in a formal reception room greeted us, followed by a traditional Emirati breakfast beautifully laid out on an enormous gleaming dining table. The breakfast spread included: Muhalla or Mhala – crepes (pancakes) made with dates; Chami – a type of curd cheese made by simmering yoghurt, drizzled with homemade butter or ghee; Btheeth or batheeth – arabic sweets that look like ma’amoul but are made from dates and spices; and Dangaw – lightly spiced, boiled chickpeas. Next we were shown how to make Fogat Diyay, a rice dish that literally means ‘chicken on top’. This could also be made with pieces of firm fish. Moving on to dessert, and another lesson to be learnt. It wasn’t until sugar became

readily available in England that the distinction between sweet and savoury dishes was made (main and dessert) and in the time of the Tudors minced meat and other dishes were heavily spiced and sweetened with honey. I was reminded of this by the next dish, balaleet – a combination of caramalised onions, saffron (lots and lots of saffron), vermicelli, powdered cardamom, ghee, sugar and scrambled eggs. Usually served for breakfast, it was our pudding. A divine combination. I’ve tried the food of the Middle East in Syria, Lebanon, Jordan, Egypt and Libya but know next to nothing about the local dishes of the UAE. In the UAE Emiratis make up less than 20% of the population – for any nation to absorb that amount of people in a few decades is unprecedented. No wonder the Emiratis are fiercely proud of their culture But what does constitute Emirati culture? To begin to understand a nation it’s often a good thing to start with its food.

BACK ON THE MENU Cooking Emirati cuisine isn’t the easiest of feats – and it’s far from a cooked to order exercise. The finer logistics of having every hotel and restaurant serve at least one traditional dish have yet to be ironed out, but the will exists, says Al Falahi. Growing up in Shindaga, Al Falahi’s family has been integral to the establishment of the local Emirati restaurant scene since the opening of their Dhow restaurant, opposite the British Embassy, in 1983.

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COVER STORY

to produce the food, but I believe it will become big business and the establishments need to invest, you have to spend to get more and these outlets must realise that the increasing number of visitors from across the GCC want to taste traditional foods,” Al Falahi explains. Will the availability of local food increase tourism? “Of course, though at first the impact will be from the GCC – when we travel we want to have the option to eat our own food. Then on the other hand, for the non-GCC visitor, everybody loves to try local food. When we go to India, for example, we have to try the food. It’s part of the culture,” he continues, adding that Emirati food is still firmly on the menu in his own home with recipes passed from father to son and mother to daughter. The adoption of traditional culinary habits could also have beneficial health effects, he continues, adding that the Al Falahi family menu only ever featured meat on a Friday. “A diet heavy in meat and fat every day is not good for you. The old ways were healthier.

The cooks were taught by Al Falahi’s mother and as their career developed they took the skills learnt on the Dhow across the UAE, with the business later moving to Al Boom Tourist Village. It is this facet of Emirati cuisine that Al Falahi credits as being at the heart of the competition: “Emirati homes are a wealth of culinary heritage that needs to be revived and preserved for posterity.” Inspired by his family’s legacy, Al Falahi has consistently used his own career to promote Emirati cuisine. During his tenure as head of hospitality at Dubai World Trade Centre, he served traditional Emirati food to the IMF during a congress in Dubai – the first time such dishes had been served at the Trade Centre. In spreading the message of Emirati cuisine to the UAE’s hotels and restaurants post championships, Zabeel Palace and DTCM are not ruling out the possibility of themselves or the hotel chains preparing dishes in central kitchens for distribution, enabling the batch cooking approach required and therefore eliminating the immediate need for Chef training. “They will need special kitchens

“Hospitality is deeply embedded in our culture yet many hotels don’t do this with Emirati flare. We need to see a warm welcome – an Emirati experience.”

THE FUTURE OF FOOD Beyond 2013, there are plans to move the event out of Dubai World Trade Centre and into the great outdoors – purely because of the overwhelming need for space and number of participating chefs, the support for whom is remarkable. Al Falahi says one participant requested to make the Expo2020 logo out of food. When it was calculated that the bill to do so could top AED20,000 the organisers covered the cost. Costs have also been covered for female chefs from across the Emirates to come and compete – including everything from travel to accommodation and ingredients. Ah Falahi concludes: “One very important thing about the Dubai World Hospitality Championship is that it’s about the country as a whole. There are seven Emirates but we are one and all are equal in the competition.”

CHAMPIONSHIP TIMELINE October 25 – 26 First phase evaluation of the Homemade Dishes category in the Emirati Competition, which comprises four sub-categories: Professional, Amateur, Homemade Dishes and Homemade and Innovative products. The Emirati Competition is one of the three key categories. OCTOBER

November 3 Homemade Dishes category enters final phase of evaluation, in Hatta, Sharjah and Dubai.

November 16 – 18 Dubai World Hospitality Championship live competition begins at Dubai World Trade Centre. NOVEMBER

October 27 – November 15 Homemade Dishes Competition will be conducted in stages at different Emirates on scheduled days in the run up to the three-day championship.

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NEWS ANALYSIS

IN

FRONT

OF

A LIVE

AUDIENCE

AT

THE

HOTEL

SHOW

2013,

HIS EXCELLENCY ALMARRI

HELAL

ANNOUNCED

A

LANDMARK FEE CONCESSION DESIGNED UP

THE

TO

INDUSTRY.

HOSPITALITY ASKS FOR

DUBAI’S THEIR

28 / HOSPITALITY BUSINESS MIDDLE EAST

SHAKE

OCTOBER 2013

BUSINESS HOTELIERS

REACTIONS

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NEWS ANALYSIS

commented during the interview: “As we move towards what we need for 2020 and the infrastructure for that, with the doubling of the number of tourists we also need to look at the doubling of the number of hotels. We need to make sure that hotel prices stabilise and as such the government has looked towards the creation of an incentive programme for the 3-star and 4-star sector.” The reaction from Dubai’s hoteliers has been largely positive, from the identification of new opportunities for their own brands, to the welcoming of a more diversified guest profile, both on the leisure and business side. Says Eleni Tsolakou, GM, of Centro Barsha: “The Centro brand is already considered the budget conscious choice that is stylish and classy without compromising on quality. Therefore yes, the opportunity is there for a greater growth for Centro, since the announcement.” She adds the move will also

F

inancial incentives designed to nudge the interest of investors and developers are nothing new. Earlier this year Myanmar Investment Commission granted land concessions to two local companies in order to spur investment in its hotel and tourism sectors. It’s a popular financial model in Burma and one that has seen $183.34bn invested by local and foreign private interests; an amount made even more significant when it is considered that following the expiration of the concession the development is handed back to public administration. In Barbados, the Tourism Development Act 2002 states incentives are offered to “restaurants, recreational facilities and services, development of attractions which emphasise the island’s natural, historic and cultural heritage and for the construction of properties in non-coastal areas.” Naturally, when Dubai found itself faced with a market disparity and the need to incentivise it took inspiration from such success stories. As of October 1, 2013, for a period of four years, eligible investors in Dubai’s new 3-star and 4-star hotels will qualify for a concession on the 10% municipality fee, levied on the room rate for each night of occupancy, in line with Vision 2020. Within the Middle East, it’s an unprecedented incentive tipped to trigger the completion of a number of under-construction hotel projects, diversifying the Emirate’s hotel stock to reflect the diversified guest profile Dubai will have to attract in order to hit future visitor targets. The announcement was made during a keynote interview with director general of DTCM, HE Helal Almarri, at The Hotel Show Vision Conference, held in September. He

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broaden the appeal of F&B and leisure attractions designed for the same markets. Praise is forthcoming from other hoteliers also. Dusit Thani GM Prateek Kumar, says: “With the growth of low cost airlines, and additional routes for Emirates, there is a whole new demographic that has access to travel and Dubai should be at the forefront of maximising this opportunity. With the new DWC airport opening, this initiative will work well.”

GOOD NEWS, BAD NEWS As with anything, there are two sides to the coin, cautions Citymax COO Russell Sharpe. “Looking at the feasibility as an investor the ROIs will shorten, but as an operator you want to make sure that you are still in the right place with the right type of property. You have a digestion period. “Then consider that there are still gaps in the 2-star and 1-star

HE Helal Almarri, Director general of DTCM.

OCTOBER 2013

HOSPITALITY BUSINESS MIDDLE EAST / 29


NEWS ANALYSIS

THE

DETAILS

The initiative is designed to incentivise hotel owners to bring forward their construction timelines, creating more three and four star hotel rooms in Dubai more quickly. It is the result of collaboration between government partners DTCM and Dubai Municipality and part of the Department of Tourism and Commerce Marketing’s (DTCM) strategy to achieve Dubai’s Tourism Vision for 2020, which aims to attract 20 million annual visitors to Dubai by 2020 – a strategy approved by His Highness Sheikh Mohammed bin Rashid Al Maktoum, Vice-President and Prime Minister of the UAE and Ruler of Dubai in May of this year.

“THE LAND PRICE REMAINS TO BE THE MOST EXPENSIVE ELEMENT OF THE INVESTMENT. WE WISH THAT SUCH A CONCESSION IS NOT ONLY A MOTIVATIONAL PLATFORM BUT RATHER A CONTRIBUTOR TO ENTICE INVESTORS AND DEVELOPERS.” GOLDEN TULIP PRESIDENT AMINE MOUKARZEL

properties and even guest houses. There are people who come from all types of backgrounds and some of them may want to stay in a guest house, rather than 5-star hotel.” His comments are echoed by Golden Tulip president Amine Moukarzel, who says: “The land price remains to be the most expensive

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NOVEMBER 2013

element of the investment. We wish that such a concession is not only a motivational platform but rather a contributor to entice investors and developers.” Having experienced the financial restrictions mid-market and budget hotels in the Emirate face, Sharpe continues to highlight that an issue

remains in how quickly the stock can reach market. “If you can build quick enough, you can make the most of this concession. For example, if you can build in 12 months, you get the advantage over three years, but if it takes you three years to build, you only get it for 12 months. People will be looking to architects and construction companies to build quicker, so you may have a lot of prefabs, for example. “ Sharpe is not the first to predict a rise in pre-fab hotel construction. World renowned architect and luxury hotel designer, Steven Miller, believes the future of hotel design – at least in destinations where volume is demanded over flair – will lie in pre-fab construction due to its cost and time efficiencies. Using a combination of pre-fab structures and production line interiors, at one end of the spectrum it allows rapid standardisation of design, at the opposite it could allow the simultaneous, offsite, fit out of 100 very different room designs. Pre-packed into pod-style boxes that fit between the structure to complete the building at a fraction of the usual cost and time, it’s a method already utilised in hotel, residential and corporate projects.

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NEWS ANALYSIS

“THE CENTRO BRAND IS ALREADY CONSIDERED THE BUDGET CONSCIOUS CHOICE THAT IS STYLISH AND CLASSY WITHOUT COMPROMISING ON QUALITY. THEREFORE YES, THE OPPORTUNITY IS THERE FOR A GREATER GROWTH FOR CENTRO.” ELENI TSOLAKOU, GM, OF CENTRO BARSHA

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NEWS ANALYSIS

FUTURE

MIX

Variety is the spice of life and the common thread from the industry’s reaction is that diversity will undoubtedly benefit Dubai, in both the leisure and business segments, with everything from F&B to MICE offerings enjoying an upsurge in business as a direct impact of the incentive. Moukarzel adds: “Exhibitions, trade shows, training, conferences and the general MICE segment, will now move away from the 5-star packages and I think we will see a closer

collaboration with OTAs, ecommerce portals and airlines, in order to market Dubai. The major boost will be from the sub-continent, China, India; the new audience for mass tourism that will be complemented by the opening of the new airport, charter flights and in particular budget airlines,” he adds. While highlighting the benefit to the growth of the D2 and other Gen Y focussed brands, Kumar, says: “It will certainly be an incentive for hospitality investors. Many opportunities already lie in the growing mid-market section, and this

concession should boost development in this area. The industry needs more mid-market segment hotels to attract and meet the demands of a broader based and more robust business. “It would also be more attractive if the concession kicks in from day one of operations.” There is little concern that the incentive will lead to a concentration of hotels of a certain classification in B-locations, with Almarri stating during his keynote address that such an outcome would be “avoided”. Exactly how isn’t forthcoming, but either way, the pledge from DTCM, and indeed the Dubai Government, is that this will not be the end of the drive to diversify Dubai. “This is just one of the steps the government is taking to move the sector forward. The other of course is the launch of the new classification system and there are more announcements to come.” WILL

THE

EMIRATES

OTHER FOLLOWS?

Eleni Tsolakou, GM, Centro Barsha “I think Dubai has always been the leader on taking initiatives, but I cannot say if other Emirates will follow. It all depends if they could afford more travellers in the sense of filling the existing room capacity before they target an increased offering. Attractions should also be created for those travellers.”

THE INDUSTRY NEEDS MORE MID-MARKET SEGMENT HOTELS TO ATTRACT AND MEET THE DEMANDS OF A BROADER BASED AND MORE ROBUST BUSINESS. PRATEEK KUMAR, GENERAL MANAGER, DUSTI THANI

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Amine Moukarzel, Golden Tulip “We have witnessed such elements in Sharjah, Ras Al Khamaih, Ajman and Abu Dhabi but as yet is still in their infancy. As Dubai exemplifies the success of this, I beleive other Emirates will follow.” Prateek Kumar, GM, Dusti Thani “In my view, yes the other emirates would follow suit because it is a win-win opportunity to further develop tourism especially with travellers having the option to travel to other parts of UAE such as Abu Dhabi, RAK, and Fujairah etc.”

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PRO CHEF MIDDLE EAST AWARDS

THE FINEST IN FINE DINING Celebrating the industry’s finest, The Pro Chef ME Fine Dining Awards 2013 took place at H Hotel, Dubai, October 28. Here’s the winners’ gallery

Top Row L-R: Meat Chef Of The Year, Tyson Podolski, Prime 68, JW Marriott Marquis; Innovation OTY Dirk Haltenhof, The Oberoi Dubai; Sommelier OTY Olivier Gasselin, Hakkasan; Restaurant Manager Viktorija Paplauskiene Table 9 by Nick and Scott; Junior Chef OTY Rahil Rathod, Radisson Blu Dubai Deira Creek; Pastry Chef OTY Patrice Cabannes, Jumeirah Emirates Towers; Best Coffee Machine, Nespresso; Training Champion Francesco Araya, SCAFA; Best Tableware, RAK Porcelain.

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PRO CHEF MIDDLE EAST AWARDS

Lower Row L-R: Sustainability Champion Uwe Micheel, Radisson Blu Dubai Deira Creek; Seafood Chef OTY Luke Wonnacott, Ossiano, Atlantis The Palm; Pro Chef OTY Nick Alvis/Scott Price, Table 9 by Nick and Scott; Hygiene Champion Bobby Thulasi, Dubai Municipality; Industry Champion Christian Gradnitzer, Jumeirah Group; Culinary Ambassador OTY, Michael Kitts, The Emirates Academy of Hospitality Management.

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PRO CHEF MIDDLE EAST AWARDS

Gary Rhodes presented two awards and delivered a keynote speech at the event, held at H Hotel, Dubai.

Culinary Influencer of the Year 2013 Gabriele Kurz Jumeirah Group, represented by Christian Gradnizer.

Pro Chef of the Year 2013, Nick Alvis/Scott Price (inset), Table 9 by Nick and Scott.

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Culinary Ambassador of the Year 2013, Michael Kitts The Emirates Academy of Hospitality Management.

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ROUNDTABLE

CHAIN REACTION It’s only when things go wrong that consumers are exposed to the liabilities of a long and complicated supply chain. In a market where everything is imported, what can be done to safeguard the supplier, buyer and end of chain consumer? And do the existing regulations do enough to ensure transparency in safety, pricing and sustainability? Hospitality Business finds out

Chef Essam Nabhan, Executive chef, Millennium Plaza Hotel

Russell Impiazzi, Gourmet culinary director, Galeries Lafayette

Chef Mischa Graafmans, Ecxecutive sous chef, JA Hotels & Resorts

Mike Walden, Commercial director, 4 Corner

Tony Colley, General manager, Lootah Premium Foods

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ROUNDTABLE

W

hat are the primary trends and challenges of supplying to the hospitality industry? Tony Colley: Logistics!

We were supposed to receive three deliveries today, all at the same time, from Paris, Holland and London but the one from Holland didn’t leave the airport and nobody told us. It’s only the second time it has happened in three years, so it’s more a glitch really. The airline initially agreed to deliver it within two or three days, which doesn’t work for

K Giribabu, Corporate director of procurement, JA Hotels and Resorts

perishable goods and nobody in receiving is working tomorrow, so we have to go back again on Sunday. The chefs just need their produce. Mischa Graafmans: It’s an issue in Dubai because everything is imported and I don’t think there is one supplier who can supply everything locally, because there just isn’t enough produced locally. Because we are working with multiple suppliers it’s complicated. We have back up suppliers switching between as products are available, but that means changes in price.

Do you have margin to absorb that increase? MG: No. Sometimes you just have to

Instead of taking the impact of price rises on the warehouses of 150 suppliers, consolidate

Zulfi Jainudeen, Department head of purchasing, JA Hotels and Resorts

take the hit and it comes down to how you operate as a business and any waste you have. Mike Walden: A lot of that is down to the supply chain. I have only been in this market for around three years, but the first thing you notice is that there are hundreds of suppliers. There is no real logic to it and the problem is there are lots of suppliers promising exclusivity on a product, so they all end up buying from each other. Whereas, elsewhere in the world, you have a supplier who is delivering almost everything, creating more competition on price. Also here, there is a limit to the number of people who are thinking long term. But the part I don’t understand is that conversations about setting prices for the long term aren’t happening as frequently as I believe they should. There is no transparency and many people are paying over the odds for products they don’t need. What we do is go directly to source and actually allow the customer to talk directly to the grower or manufacturer. We show them our margins and are very transparent about it. What happens over here is that people will stick with a supplier they have dealt with for a long time. Another question I would raise is, why are there so many vehicles when everything can be delivered on one multi-temperature lorry?

How should processes be improved? TC: One thing that would work better for hotels, it works with the standalone restaurants but hotels would have to change their policies, we have three people who work for us inside a market in Paris. The prices can change three times in a day and these people know the market. We offer the hotels a weekly price list so they can take advantage of this and we advise on what products are at a good price at one time and where to source alternatives should something be

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unavailable or over-priced. The chefs love it but the purchasing managers don’t, even though holding something for a year means you lose. MG: I’m Dutch and you can source anything in Holland, from multiple suppliers, so the price range isn’t as big as here because the competition is tighter, but there the highest priced products are the highest quality. Here you don’t get that ‘best quality option’ in the same way. Russell Impiazzi: Chefs are constantly reviewing what’s fresh, what’s in season and where the best price is, it shouldn’t be fixed for a year. MG: At a previous company we had maximum three month contracts and when we calculated the saving it was $5m a year. You’re more able to get the best product available at that time, the only thing is you have to constantly update the menu incorporating what’s available and from a chef ’s point of view that’s the best thing to do. RI: Because of where we are something is always in season at some point.

Conversations about setting prices for the long term aren’t happening as frequently as I believe they should

Essam Nabhan: Suppliers if you switch deliveries to night time, how will this affect prices? TC: It would be easier for me. EN: At night, the truck will consume less gasoline, the roads are quieter and the loading bays are quieter. It’s easier

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access and whatever is saved on fuel can be passed to the buyer as well as having the CSR factor. I have posed this to suppliers before but it isn’t a popular idea with accounts. It happens in Europe and poses advantages for both parties. MW: There is also the issue of how many vehicles are being used by the suppliers, there is absolutely no reason why more than one product cannot be delivered in the same multi-temperature vehicle. How much time does it take on goods in at Burj Al Arab, for example? That can be reduced. MG: We do everything we can in the hotel to work within what is sustainable to the environment, but then you see the big trucks turning up every day. Think that to invest in one good, modern truck would reduce all that and if you work with multiple suppliers it’s a good investment, but everybody here is just protecting their own business. K Giribabu: It’s the agency nature of the market here. One agent is for a particular brand and you cannot get that brand from anybody else. TC: It’s changing now and we have relationships with farmers, from whom we buy directly, fresh. The more people who can do that the better. We pay the farmers for the seed

and it benefits everybody.

KG: There has been some move away from the agency system but it’s not visible.

How is this affecting market dynamics? MW: We have some contracts to provide everything in a restaurant and it might only be around 150 products, but we source and supply it all and if it’s a brand that’s on the local market, it’s the actual brand. Brand X cornflakes we supply aren’t the same Brand X cornflakes you will find at your local supermarket because of the parallel imports and grey market trading. Getting everything on one vehicle isn’t a big problem, it’s simple logistics, the hurdle is the mind set and acceptance. You would never pass the certifications some of these suppliers claim to have but they are able to buy their way into the market. I have been into places with major contracts and they will be storing lorry tyres and chemicals alongside cornflakes and rice. Those people are serving businesses. The buyers don’t have time to go out and inspect each supplier’s premises. TC: You relay on HACCAP and other certifications to eliminate that. MG: We carry out audits, so myself, plus hygiene and purchasing will attend the premises, we check their

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Heinz Grub Area Manager of Starwood properties in Dubai

Samer Khanfar GM, Jumeirah Living Dubai World Trade Centre Residence

Gerald Lawless President and Group CEO, Jumeirah Group

Majid Al Marri

Hospitality Business ME magazine The choice of the professionals To advertise please contact: vass.mafilas@cpimediagroup.com+971 55 887 0720 Alex Mafilas, Bendiouis, alex.bendiouis@cpimediagroup.com 50 458 9204 Vass vass.mafilas@cpimediagroup.com +971+971 55 887 0720 Ankit +9715555257257 2807 vass.mafilas@cpimediagroup.com+971 55 887 0720 Ankit Shukla, Shukla, ankit.shukla@cpimediagroup.com ankit.shukla@cpimediagroup.com +971 2807 Ankit Shukla, ankit.shukla@cpimediagroup.com +971 55 257 2807 Read every monthly issue free of charge via: www.hospitalitybusinessme.com Read every monthly issue free of charge via: www.hospitalitybusinessme.com

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ROUNDTABLE

certifications and find out how exactly it was obtained.

But if certification exists and these problems prevail, does this mean there is a shortfall in the regularity and inspection processes? MW: The question here is who is regulating that certification? It’s scary, as a consumer. You’re in a bubble here where the food is fabulous all the time, but when you go further back down the chain there can be some significant issues. RI: We were very close to signing one deal but it was so good that it raised suspicions, so we went to the premises and couldn’t believe what we found, despite globally recognised certifications on the walls. That was scary. It makes the point of a one stop shop more relevant. If you are spending significant amounts with the same supplier, go down and find out who they are and how they do what they do. It should be every chef ’s number one concern.

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There have been a number of recent cases around the world, from rice in school meals in India, to babies’ milk in China and the infamous horse meat scandal in the UK and Europe, but no such things have been exposed here. MW: This is a good point, and it’s also happened in Germany with fish, but it’s to do with how it is reacted to. If you can say that you know your supply chain and you know where everything is from, some chains are so tight that seafood is checked individually. Essentially each fish has its own passport! This isn’t new, it’s how it should be. The question now is are two buyers enough? There should be somebody who can talk to the chef and discuss fresh produce and another on meat and fish. I have one contact who thought they were buying five different species of fish, because that was what the label said, but it was just one. KG: Cream Dory. Every chef ’s nightmare! The usable weight is a lot less than it is labelled.

MAY NOVEMBER 2013 2013

Chefs, how do you research to find suppliers? EN: Research online, word of mouth,

I have been into places with major contracts and they will be storing lorry tyres and chemicals alongside cornflakes and rice

networking.

MG: We now grow a lot of our own produce in an organic Aquaponic system, using solar panels and our own staff. So before the winter we will spend AED1000 on plants and seeds and the ROI on that will be so good it’s a profit margin you wouldn’t get with any supplier. MW: It’s a reflection on the supply chain that you have to do that yourself. In any other country you would be able to resolve that. TC: Raymond Blanc’s Oxfordshire hotel, Le Manoir, has its own gardens for the hotel restaurant and cooking school. It would be nice to extrapolate that here with a hotel’s own livestock.

Looking now at the role of the supply chain consultant, how useful is their insight in solving the issues raised so far? RI: I would rather have a direct conversation with a supplier than go

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The Pro Chef ME magazine - the magazine for professionals

SASCHA TRIEMER, EXECUTIVE CHEF, ATLANTIS, THE PALM

MIDDLE EAST

Published by

If you work as a chef, restaurant manager, sommelier, banqueting manager or catering manager for a four or ďŹ ve star restaurant in the UAE, then apply for your free monthly copy of The Pro Chef Middle East, the magazine for ďŹ ne dining professionals. For all advertisment related enquires please contact the following: Sales Director: Ankit Shukla ankit.shukla@cpimediagroup.com +971 55 2572807

Associate Publisher: Alex Bendiouis alex.bendiouis@cpimediagroup.com +971 50 458 9204

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ROUNDTABLE

through a consultant. It’s important the chef has that relationship with the supplier. MG: I don’t see any consultant being beneficial, they’re a third party and you cannot guarantee their intentions. It’s my kitchen and these are my decisions to make, having a relationship with suppliers is part of being a chef. When we change suppliers it’s a price issue, rather than quality, because quality is quite standardised here. RI: This is my concern now, we see rents rising so it’s only a matter of time before warehouses are impacted. Soon we will go full circle and it will be the consumer who picks up the ultimate costs, and at some point could even stop buying. You have to be smart with your margin. MW: This comes back to the earlier point. Instead of taking the impact of price rises on the warehouses of 150 suppliers, consolidate. You arrange one delivery coming in, so vehicle utilisation is more efficient, you can nominate where you get produce from depending on what you want, and you have us saying we can ship,

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There are checks and balances that are required in every organisation. Everybody has their responsibilities and yours is to find that quality product

NOVEMBER 2013

buy and store it for you and deliver it when it’s needed. If something goes awry in the meantime, that’s our responsibility. There are ways to avoid that inflation by giving more to fewer people. Concentrate on 11 or 12 suppliers. There are a lot of people in this market that are highly unethical in how they do business and a lot of it is down to transparency in what they do. There are contracts that are terminated without reason, contracts that exist but nothing is purchased. TC: I have experienced both of these.

Is this not an issue with the contracting and legal frameworks rather than supply chain? MW: No, because you have the best chefs in the world but then procurement and goods in people who don’t understand food and it isn’t even recognised that this is happening. Everything here is or strives to be world class, but the food supply chain needs address. The lack of transparency is alarming; repackaging, relabeling... a number of things.

KG: There are checks and balances that are required in every organisation. Everybody has their responsibilities and yours is to find that quality product. Across all our properties there are only a handful of people with that responsibility. What we must do is ensure the buying is right across the group. Once a quarter we float a complete requirement for all our fresh items; every six months for dry goods; and once a year for everything else. There are suppliers who work on a monthly and quarterly basis and ones that can work on a yearly price, but it’s what can be afforded. It’s not just our market, but their buying market. TC: The biggest frustration from a supplier’s perspective is that forecasting isn’t always great and if there was more collaboration on that process more variables would become controllable. Depending on the type of organisation it’s not impossible. Airlines will fix their prices for two years on some things, and there are other products that need pricing week to week. KG: When I worked in India we imported from Holland and had

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THE 2013

BBC GOOD FOOD ME AWARDS Known for celebrating the best foodie brands and experiences in the region, the fourth annual BBC Good Food Middle East awards is here! THE CATEGORIES REST RE STAU ST AURA AU RANT RA NTS NT S FINE FI NE DI DINING 7 RESTAURANT OF THE YEAR - DUBAI* 7 RESTAURANT OF THE YEAR - ABU DHABI* 7 BEST NEW RESTAURANT - DUBAI* (OPENED ON OR AFTER JANUARY 2013) 7 BEST NEW RESTAURANT - ABU DHABI* (OPENED ON OR AFTER JANUARY 2013)

7 RESTAURANT OF THE YEAR - DOHA 7 CHEF OF THE YEAR* 7 BEST EUROPEAN RESTAURANT 7 BEST ASIAN RESTAURANT 7 BEST CONTEMPORARY BRITISH 7 BEST LATIN AMERICAN

7 BEST INDIAN 7 BEST MIDDLE EASTERN 7 BEST STEAKHOUSE 7 BEST BRUNCH 7 BEST ITALIAN 7 BEST SEAFOOD

7 BEST EXPERIENTIAL DINING VENUE (AN OUTLET THAT OFFERS A UNIQUE ENTERTAINMENT EXPERIENCE ALONG WITH GREAT FOOD)

CASU CA SUAL AL DI DINING 7 BEST INTERNATIONAL

7 BEST INDIAN

7 BEST ASIAN

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7 BEST CAFÉ

HOME HO ME COO COO OOK KING ING IN GRE RED DIEN ENTS TS 7 FAVOURITE SUPERMARKET 7 FAVOURITE SPECIALITY FOOD STORE/MARKET 7 FAVOURITE BRAND FOR STORE CUPBOARD ITEMS 7 FAVOURITE URITE DAIRY D IRY DA Y BRAND BRAND

ACC CCES ESS SORIES 7 FAVOURITE OLIVE OIL BRAND 7 FAVOURITE TEA BRAND 7 FAVOURITE COFFEE BRAND 7 FAVOURITE FAVOURITE JUICE BRAND FA

7 FAVOURITE LARGE KITCHEN APPLIANCE BRAND 7 FAVOURITE SMALL KITCHEN APPLIANCE BRAND 7 FAVOURITE TABLEWARE STORE

Creating new benchmarks in the industry, the vote-based awards recognise the top restaurants and food-related brands and stores. Log on to bbcgoodfoodme.com/awards/2013 to get your favourite restaurants and food brands of the region, into the running. Nominations close on September 30.

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HOW IT WORKS In the nomination phase, which runs from August 15-September 30, we are calling consumers to nominate their favourites in each category online. After September 30, the top ten nominees in each category (with the highest votes) will be listed on our website. Between October15 and November 15, consumers will then get to vote again for the winner, from that list. The winners will be revealed at our gala awards event in January 2014. * Winners for Restaurant of the Year (Dubai & Abu Dhabi), Best New Restaurant (Dubai & Abu Dhabi) and Chef of the Year will be chosen by an independent judging panel.

Contributing g spo p nsors


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weekly prices, but in Dubai it doesn’t work. TC: It’s a shame because the hotels miss out. We can call our customers when there is a surplus in a specific product in the market and say “heritage tomatoes are half price this week”. Not everybody can react to that. Price is clearly a huge concern for both sides of the supply chain RI: I worry about pricing. From a consumer point a view, a chicken in the supermarket that costs AED100 should not cost AED100 unless it’s going to lay a golden egg. I hope we’re not heading into another bubble, it’s the consumer that picks up the costs and stops going out. We can all lose if it’s not handled correctly. MW: It’s a good point but I believe there is something that can be done about it. Our buyers need to be willing to have those high-level, sometimes board-level, conversations to dramatically change how things are done today to get ahead of the game.

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EN: If Expo2020 is awarded to Dubai, will prices increase? TC: Well let’s turn that around, will hotel room prices increase? It’s a big cake. MW: This fascinates me, because we talk about price, but if you have your procurement team in place and they understand markets this shouldn’t ever become an issue. They should be watching what is happening and in that respect they are as important as the chef. You need that transparency, if you want to know the cost price of a fish from Canada or a tin of tomatoes, speak to your suppliers because they should be able to take you right back to source. RI: It’s a fine line because you’re putting the price up because it’s Expo, but then you’re driving new business to the area and the impression cannot be: “This is expensive am I being ripped off?” It shouldn’t be the message visitors leave with because they won’t return. TC: Millennium Eve in the UK,

NOVEMBER MAY 2013 2013

We see rents rising so it’s only a matter of time before warehouses are impacted. You have to be smart with your margin

restaurants overpriced menus and people stayed at home. We have to be wary of a negative legacy here, too. MG: If Expo is awarded there will be so many more hotels anyway, so you have to look at how business will be spread over a bigger market. MW: But it’s the same message: Consolidate your suppliers, bring down the price, ask about the freight, transportation and storage and change the game. It will help manage costs in future. KG: Before the last crash the market was filling with new suppliers who disappeared in 2008/9. Now we see more suppliers entering the market again and we must be wary of who they are.

Hospitality Business would like to thank Thyme, Oasis Beach Tower, a JA Hotels and Resorts property, for hosting this discussion. We also extend our apologies for the misspelling of JA COO David Thomson’s name in our previous issue.

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SPECIAL FEATURE/ UNIFORMS

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SPECIAL FEATURE/ UNIFORMS

Chefs Whites have remained unchanged for decades, but it’s not the case in other departments. From Christian Lacroix to budget buys, Hospitality Business examines the hotel uniform

he traditional Chefs Whites uniform – designed to protect from both heat and stains – has remained unchanged since French Chef Marie Antoine Careme introduced the toque and checks in the 19th Century. But other departments regularly undergo a makeover that encompasses everything from brand identity to health and safety and with each new

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evolution the bar is raised for both style and practicality. Perhaps the most lavish addition to the world of hotel uniforms over recent times has been Christian Lacroix’s commission to design the uniforms for staff at Sofitel’s So Bangkok, part of his remit as signature designer of the property. Creating 15 different designs, each staff member has three different uniforms to choose from on any given

day, each blending Sofitel’s traditional French identity with local Thai styles and elaborate signature patchwork. For example, one style of a female front line uniform mixes a red shoulder sash reminiscent of classical Thai dress worn with a long-sleeve blouse and skirt. Alternatively, there is a tailored blouse complemented by a full, flowing knee-length skirt. Similarly, male front line staff have the choice of classical Thai jacket and

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baggy knee-length pantaloons or a modern version of a high-collar Thai jacket with Western trousers. Manager uniforms combine imaginative design with the executive look. Palettes range from bold to pastel and patterns take inspiration from the five elements of nature; a theme running throughout the hotel. But it’s not just the ultra luxury brands indulging in the finest says Aarzu Durrani, of Layan Uniforms. “Previously, hotels were only looking for uniforms that were durable and comfortable, but now they are also going for a chic look, which is partly down to the fit.” In response to this trend, Layan now sends master cutters to each hospitality client in order to fit each member of staff individually, customising standard sizes.

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Christian Lacriox is the signature designer of So Bangkok, and as part of his remit has designed all the staff uniforms.

Having supplied their cotton blend uniforms to Sheraton, Rotana, Oceanic and Jumeirah Group, Durrani adds: “Each hotel wants to distinguish itself from the others and uniforms are in integral part of that.”

Global trends Earlier this year, Ibis Sydney conducted a staff survey to find out how associates feel about the clothes they wear up to six times a week. The reactions encompassed everything from the durability of colours, to summertime comfort and fitting. The survey was part of the ‘Style Our Threads’ competition which handed power to the staff to design their new uniforms. The hotel’s assistant manager linked the quality of uniforms to staff confidence, as well as guest

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perception of the brand. Meanwhile at Hilton Hotels Australasia, regional director of HR Richard Todd, says that personal grooming is the key to getting into the uniform in the first place, particularly when it comes to using personal employee identity to purvey brand values. “If you look at staff from Mercedes, for example, they look like they work for a luxury lifestyle brand without even wearing a uniform. While uniforms are an integral part to brand identity in hospitality, the personal grooming at the appearance of our employees are equally important in conveying our brand values. Todd continues: “Nine out of ten people globally recognise our brand but it’s the people behind that brand that create the Hilton experience.

Brands communicate levels of quality, luxury and lifestyle. Professional roles are part of playing a character and the uniform that character wears is part of creating the mindset that meets the guest’s brand expectations.” Yet he adds, fashion trends do not drive his hypothesis. “When you’re portraying a brand that has a particular image, fashion trends aren’t the driving force. In February of this year we received more than 28,000 applications for 262 vacancies in Australasia alone, yet 22% of those applicants did not meet our brand image. Getting the look right is absolutely critical and it’s self-grooming that will engage conversations that further a career.” In short, regardless of the uniform, you’re never fully dressed without a smile.

A name to the face A vital part of the associate uniform is the name badge, an element that is equally important to the overall tone of a uniform, but that is also often overlooked. Says ID Badged marketing manager, Anup Bharwani: “Currently, badge companies aren’t being innovative. Most badges are just a piece of sheet metal with a print and epoxy applied. This can be done by anyone who can cut a piece of metal. At iDBadges we are here to change that perception, we are here to tell you that you can have a badge that is elegant, practical, innovatively designed and above all durable. It’s a simple philosophy, ‘If you start with good quality materials - the end product will take care of itself’.”

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SERVICES AND SUPPLIES

Supplies and services The world’s most useful and innovative new designs

KING KOIL PIONEERS GEL SOLUTION While the most popular mattresses and pillows are made from the finest feathers, cotton and supportive spring systems, King Koil has gone to new extremes with the its 3D Gel collection. Equipped with 3D Gel technology, the products mould to give sleepers a ‘soft solid’ support by fusing together material with 3D gel to form a fluid cube that provides the shape of a solid. The mattresses react to forces differently

than the regular Visco foam, providing support in all three directions and thus reducing the pressure points along with sound air ventilation, thermal regulation and ergonomics. Sundar Rajan, CEO, Dubai Furniture Manufacturing Company LLC, said, “King Koil has been the market leader for two decades in this region, and we have sustained our position by innovation, quality and customer service as the basic foundation to achieve customer satisfaction. Yet again, we introduce technological innovation in the form of 3D Gel mattresses. This product is unique, and it is developed keeping in mind climatic conditions in this part of the world. It provides a cool surface for a good night’s sleep” The mattress is available in two grades: Sensation and Perfect Demure, which are flip free standard mattress with heights options 26cm and 30cm respectively.

DUAL CORE SET-TOP BOX Locatel’s new Set-top Box (STB) is to feature an integrated Intel Atom Processor, CE5300, dual core processor, enabling users to experience convergent services, less than 18 months after launching its first STB to integrate an Intel processor. The product allows hotel guests to enjoy a wide range of multi-screen features such as the Locatel MiracastTM service. The company is currently working with Intel, a semi-conductor and microprocessor manufacturer to develop a new generation of services. “Despite the appearance of smart TVs, LOCATEL has decided to sustain its investment into set-top box solutions.” said Antoine Trannoy, LOCATEL CTO.

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LED LIGHTING COSTS TO DROP LED lighting will substantialy drop in price in the near future, according to MD of Buro 45 Nasser Osseiran, who says government intervention is crucial to the adoption of the technology on a wider scale. The designers and suppliers, who have already supplied LEDs to Masdar University sell products that can slash consumption by 90%.

SOCIAL MEDIA BOOST FOR TABLE4ME CLIENTS Restaurants using Table4ME technology can take bookings directly on Twitter and even send out ‘Twitter only’ promotions to followers, providing hoteliers and restaurateurs with yet another tool to instantly market to their customers, fans and followers, which is ideal for low season, slower days and quiet meal times. Since January this year Table4ME has seen its portfolio of hotel and independent restaurants grow through the addition of several five-star restaurant players in the market and now has clients in Bahrain, Saudi Arabia and Qatar.

HANSGROHE EXHIBITS CUSTOMISED AXOR RANGE Hansgrohe last month exhibited customised items from its collaboratively designed Axor range at CityScape. As headline sponsors of the 2013 Cityscape Awards for Emerging Markets, the exhibition showcase featured live demonstrations of Axor Starck Organic, the collection from renowned designer Philippe Starck created under the “living space” philosophy. Dirk Schilmoeller, ME sales director, said : “The trend towards individualisation is immensely strong in the region. Hansgrohe is bringing this

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trend to life in the bathroom.” The range featured new spray technology, which has 90 outlets to provide a larger spray surface area. Using energy saving technology, water flow and temperature is controlled separately to deliver a flow rate of just 3.5 litres. This significant reduction in water consumption can assist developers by achieving LEED (Leadership in Energy and Environmental Design) certification, helping to lower operating costs, and increase asset value.

SAMUELSON MARKS MIDDLE EAST DEBUT US furniture manufacturer, Samuelson has marked its debut in the Middle East introducing lines in woodworking, finishing and upholstery. Already boasting a client list that includes New Mexico’s Rosewood Hotel; Hyatt Regency, Dallas; Marriott Marquis, Washington DC; and Disney, Orlando, company president Lawrence M Chalfin now has sights set on UAE and Saudi Arabia operations.

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APPOINMENT NEWS

Appointment news The latest appointment and promotion news from the region KEMPINSKI THE PALM GM NAMED

impress. With the results of the Expo 2020 bid just around the corner in November, all eyes are fixed on Dubai; it’s a great time to be on one of the most internationally recognised symbols of Dubai and the UAE, Palm Jumeirah.” When complete, the hotel will have a total of 355 suites, including one royal and six presidential, and eight villas.

Alessandro Redaelli has been appointed to the position of GM at Kempinski The Palm; the all suite property due to open the doors to its undergoing expansion works, H2 2015. Commenting on his appointment, Redaelli said: “Having previously spent many years in the Middle East, I am thrilled to be back in this vibrant region that never ceases to

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Nine themed F&B outlets will be opened, which currently includes plans for a concept restaurant by “an award-winning Michelin star chef ”. Redaelli, formerly of IHG has run hotels in Saudi Arabia and Bahrain; with Sheraton Hotel & Resorts in Doha; and in Rome, Venice, Prague, Budapest and Nice for Concorde Hotels.

IHG WELCOMES US CCO Intercontinental Hotel Group (IHG) has welcomed former Starwood SVP of sales and marketing, Oliver Bonke as its chief

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APPOINMENT NEWS

commercial officer for US operations, responsible for leading brand management and sales and marketing, in addition to roles on the senior leadership commercial for the same region. Despite spending the previous 24 years with Starwood, Bonke started his career with IHG as a page boy, delivering messages to guests an the IHG property located in his native Hamburg, Germany.

RITZ-CARLTON ADDS TO CORPORATE OPERATING COMMITTEE Edward French has been named chief sales and marketing officer for Ritz-Carlton Hotel Company LLC, as a member of the corporate operating committee and strategic business partner to the president and global COO, Herve Humler. French is tipped to play a “critical leadership role” for marketing, global sales and revenue management, with oversight of sales, marketing, revenue management, eCommerce, CRM, PR and social media, including mobile platforms. “The digital evolution that we see is shifting the marketing landscape dramatically,” said French. “The Ritz-Carlton hotels and resorts are truly beloved by consumers who have many wonderful memories of personal experiences. I am delighted at the opportunity to take a truly iconic luxury brand and continue to bring it to life in a multitude of ways with those who connect with us.” French joined Marriott from American Airlines, where he led the Advantage programme, the world’s largest customer loyalty scheme.

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HOTEL MANAGER CHANGE FOR EMIRATES GRAND

believe that human contribution, creativity and devotion are invaluable in our line of business and we have just the right potential to strive to great success.”

Dubai’s Emirates Grand Hotel has welcomed Tarek Aouini as hotel manager, former director of rooms for Dusit Thani and Dusit Hotels and Resorts, Bangkok. Commenting on his appointment, Aouini said: “I am very pleased and excited with this new dynamic role and I look forward to the full support and cooperation from the team. Together, we set sights on achieving excellent results and delivering top-quality services to our clientele.” Nader M. Abu El Ezz, Operations Manager, Emirates Grand Hotel, added: “On behalf of the entire team of Emirates Grand Hotel, we would like to welcome Mr Tarek Aouini as the new Hotel Manager. He can count on our support and commitment and we are confident that he will put forward a great contribution to the success of our organisation.”

NEW DOSM FOR JEDDAH CORNICHE HOTEL Rosewood Hotels and Resorts has appointed Sherif El Mansoury to the position of DOSM at its new “ultra luxury” property on Jeddah Corniche. Hans Peter-Leitzke, Managing Director of Rosewood Corniche, said: “Sherif brings a wealth of experience to the role and his appointment marks a further step in the development of Rosewood Corniche which has been strongly proving its presence in the Saudi Arabian hospitality sector since it opened its doors in 2007.” El Mansoury joined Rosewood Corniche from Mosaic Palais Aziza & Spa Hotel in Marrakesh, Morocco where he was the DOSM responsible for the design of a business strategy From 2000 to 2007, El Mansoury worked in sales at the Ritz-Carlton, Sharm El Sheikh. Drawing on 13 years’ experience he will now assume responsibility for the full sales and marketing portfolio of Rosewood Corniche.

LUCA SOC HEADS ROSE RAYHAAN HR Rotana’s flagship Dubai property Rose Rayhaan by Rotana, has appointed a graduate of its own training programmes, Luca Soc, to the position of director of HR. A student of The Accelerated Refinement of Talent (TAROT), Rotana’s 18 month fast-track development programme for what the firm refers to as “high potential individuals”, Soc has previously worked at Towers Rotana, Al Murooj Rotana and Amwaj Rotana, all in Dubai. With his new role at Rose Rayhaan by Rotana, Soc will be looking after almost three hundred employees and responsible for overseeing all aspects of the hotel’s human resources operations. Speaking of his appointment, Soc said: “I

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daily sales reports to members of management as required. t 3FTQPOTJCMF GPS DPTU DPOUSPMMJOH BOE BMFSU concerned department if exceeds more than UIF CVEHFU t 3FTQPOTJCMF GPS JOWFOUPSJFT BOE stock management:- define minimum and maximum re-order level in conjunction with concerned department and delegate this to the subordinates to take monthly and yearly inventory and ensure the stock rotation BOE DPOUSPM t 4FU UIF CVEHFU QMBO GPS OFX QSPKFDU T t 4FU UIF ZFBSMZ CVEHFU QMBO GPS UIF running project with the financial in charge in FBDI QSPKFDU t .POJUPSJOH EBZ UP EBZ CVEHFU achievement in all projects by getting daily øBTI SFQPSU t .BJOUBJO UIF 401 GPS FBDI IPUFM (Finance) department EXPERIENCE: t .JOJNVN ZFBST PG FYQFSJFODF JO IPUFM industry in financial branch with managerial aspects.

Time to move on? We can help. All jobs can be applied for through www.Hozpitality.com HYATT DUBAI AREA DIRECTOR OF SALES & MARKETING Department: Sales and Marketing/PR Level: Corporate /Group, Top Management Location: United Arab Emirates (UAE) Recruiter: Grand Hyatt Dubai Reporting to the Area Director/ General Manager for Hyatt Hotels in Dubai, the Area Director of Sales and Marketing is accountable for the strategy and execution of all Sales and Marketing related activities for Grand Hyatt Dubai. In addition to acting as primary counsel to the Directors of Marketing within the area, the Area Director of Sales and Marketing works closely with Divisional and Area Specialists in Revenue, E-Commerce and Marketing to establish comprehensive strategies for the Dubai region and individual hotels. Key selection criteria for this position includes, but is not limited to: ¡ A university degree or equivalent in Marketing or Hospitality/Tourism management; ¡ Minimum 4 years work experience in the capacity of Director of Marketing, or Director of Sales in a large scale hotel operation; ¡ Comprehensive understanding of the MICE business Market; ¡ Demonstrated strategic capability, solid problem solving, administrative and interpersonal skills. ASSISTANT CHIEF ENGINEER Department: Engineering and projects Level: Supervisory level, Top Management Location: United Arab Emirates (UAE) Recruiter: Marjan Island Resort & Spa Assists department head in managing budget, capital expenditures, preventative maintenance and energy conservation. Accountable for maintaining the building and grounds with particular attention towards safety, security and asset protection. Assigns, tracks and follows up on status of work assigned to staff and contractors. Helps to increase guest and employee satisfaction through effective DPNNVOJDBUJPOT BOE USBJOJOH t 3FTQPOTJCMF GPS maintenance issues within the hotel t 1FSGPSN EBJMZ DIFDLT BSPVOE UIF IPUFM t Conduct lift emergency release procedures BT SFRVJSFE t %JBHOPTF NBJOUBJO BOE SFQBJS

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DOHA, QATAR – F & B DIRECTOR Level: Top Management Location: United Arab Emirates (UAE) Salary Description: Negotiable Recruiter: Apt Resources, Dubai ' # EJSFDUPS SFRVJSFT GPS B SFQVUFE TUBS IPUFM in Doha , Qatar. Minimum experience in the same role, three years. Minimum experience in the industry, five years. Salary: QR 14, 000 to QR 16,000 basic salary plus hotel executive benefits Additional details: t &YDFMMFOU DPNNVOJDBUPST XJUI UIF BCJMJUZ UP multitask and think quickly under pressure t &OTVSF UIBU PQFSBUJPOBM TUBOEBSET BSF NFU t 3FTQPOTJCMF GPS NBOBHJOH GPPE DPTUT upholding menu standards and controlling inventory t $SFBUF FWFOU TQFDJÜD NFOVT GPS PDDBTJPOT TVDI as banquets, conventions and catered meetings

CHIEF FINANCIAL OFFICER Department: Finance and Accounts, Head Office/Corporate Level: Corporate /Group, Top Management Location: ME/GCC (Except UAE), United Arab Emirates (UAE) Salary Description: "&% OFU CBTJD

Family Package Recruiter: CHA International We are looking for a CFO/ Chief Financial Officer to will be based in Dubai preferably Indian /BUJPOBMJUZ "HF CFUXFFO ZFBST PME XPSLFE at International Hotel Chains and in charge of multiple properties or holding a cooperate role with Dubai/GCC Experience. Max. Basic Salary JT "&% QFS NPOUI

'BNJMZ 1BDLBHF CPA holder is a plus. all Resumes please to eva@ cha-international.com CLUSTER FINANCE MANAGER Department: Finance and Accounts Level: Corporate /Group, Department Head, Top Management Location: United Arab Emirates (UAE) Salary Description: Competitive Salary Offered Recruiter: GLOBAL HOTELS MANAGEMENT LLC., Dubai Responsible for revenue reporting:Reconciliation of sales in all revenue outlets on a daily basis;Recording and retention of daily sales for reporting to GM office ;Production of

ONLY UNDERTAKE WHAT YOU CAN DO IN AN EXCELLENT FASHION. THERE ARE NO PRIZES FOR AVERAGE PERFORMANCE. NAPOLEON HILL

DUBAI – ASSISTANT DIRECTOR OF SALES Department: Sales and Marketing/PR Level: Top Management Location: United Arab Emirates (UAE) 4BMBSZ %FTDSJQUJPO "&% QMVT IPUFM benefits as per hotel standards. Recruiter: Apt Resources, Dubai .JO FYQ JO TBNF JOEVTUSZ ZFBST &EVDBUJPO %FHSFF 4BMBSZ "&% QMVT IPUFM CFOFÜUT as per hotel standards. Additional details: Our client, a reputed global chain of hotels is seeking for qualified and dynamic hoteliers to join their pre-opening team. Candidates for the above

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JOB WATCH Jobs supplied by:

mentioned role must have excellent track record in the hospitality segment and should have SFMFWBOU FYQFSJFODF GSPN B SFQVUFE UP TUBS chain. DUBAI – COMMERCIAL MANAGER (MICE) Department: Food and Beverage Service Level: Top Management Location: United Arab Emirates (UAE) Salary Description: AED 22,000 plus bonus and annual family benefits. Recruiter: Apt Resources, Dubai For one of Dubai’s most celebrated commercial entity t %JSFDU UIF BDUJWJUJFT PG UIF 'PPE Beverage to, improve revenue and guest satisfaction using vast experience in Food #FWFSBHF .BOBHFNFOU t -JBJTF XJUI Government Departments such as Dubai .VOJDJQBMJUZ %5$. FUD t 4QFBSIFBET BMM commercial leads related to MICE Exhibition & /PO &YIJCJUJPO JODMVEJOH OFX PVUMFUT t 1MBO develop and implement strategies, policies and procedures to attain overall goals, budgeted financial results and objectives of MICE &YIJCJUJPO /PO &YIJCJUJPO t "TTJTUJOH UIF CSPBE lines and overall targets of the annual budget for MICE Exhibition & Non Exhibition and presents it for review to Director Hospitality Commercial. t 3FWJFX BOE BTTFTT DVTUPNFS TBUJTGBDUJPO XJUI products and services in MICE Exhibition & Non &YIJCJUJPO t 3FWJFXT CVTJOFTT BSFB T BOOVBM training Plans, SOP’s and monitors applications, QSPHSFTT PG BQQSPWFE QMBO t "DUJWFMZ BTTJTU JO recruiting the right commercial personnel as per the job profile on MICE Exhibition & Non &YIJCJUJPO t &WBMVBUF UIF QFSGPSNBODF PG UIF team and advises a personal development program Director Hospitality Commercial to provide well trained employees at all levels, thus improving standards, motivation and creating succession plan. DUBAI – DIRECTOR OF HUMAN RESOURCES Department: Human Resources (HR) Level: Top Management Location: United Arab Emirates (UAE) Salary Description: "&% QMVT IPUFM benefits as per hotel standards. Recruiter: Apt Resources, Dubai Additional details: Our client, a reputed global chain of hotels is seeking for qualified and dynamic hoteliers to join their pre-opening team. Candidates for the above mentioned role must have excellent track

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record in the hospitality segment and should IBWF SFMFWBOU FYQFSJFODF GSPN B SFQVUFE UP star chain. DUBAI – DIRECTOR OF SALES Department: Sales and Marketing/PR Level: Top Management Location: United Arab Emirates (UAE) Salary Description: AED 20,000 plus hotel benefits as per hotel standards. Recruiter: Apt Resources, Dubai Additional details: Our client, a reputed global chain of hotels is seeking for qualified and dynamic hoteliers to join their pre-opening team. Candidates for the above mentioned role must have excellent track record in the hospitality segment and should IBWF SFMFWBOU FYQFSJFODF GSPN B SFQVUFE UP star chain. DUTY MANAGER/ NIGHT MANAGER Department: Front Office/Rooms Division Level: Middle Management, Supervisory level, Top Management Location: United Arab Emirates (UAE) Recruiter: Marjan Island Resort & Spa A Duty Manager is responsible for managing the first impressions of our Guests t 1SFWJPVT supervisory experience in Front Office within the hotel/leisure/retail sector t (PPE LOPXMFEHF of Health & Safety and security procedures t $BMN FĂłDJFOU BOE UIF BCJMJUZ UP XPSL XFMM under pressure t &YDFMMFOU MFBEFSTIJQ TLJMMT BOE exceptional communication skills t " QBTTJPO for delivering exceptional levels of guest service t 1PTTFTT TUSPOH DPNNFSDJBM BDVNFO XJUI experience in increasing profitability in a tight market sector t &YQFSJFODF JO NBOBHJOH CVEHFUT revenue proposals and forecasting results in a similar sized property. The ideal Candidate who currently hold this position or have at least two ZFBS FYQFSJFODF JO FOWJSPONFOU BOE DPVME manage multinational Co-workers. GENERAL MANAGER Department: General Management/ GM Level: Top Management Location: Worldwide, Africa, ME/GCC (Except UAE), United Arab Emirates (UAE) Recruiter: African Management Services Company (AMSCO) TITLE GENERAL MANAGER Hotel is looking for a General Manager to oversee all aspects of Property Management with focus

NOVEMBER 2013

on maximisation of financial performance, guest satisfaction, and staff development within established quality standards. *OIFSFOU SFRVJSFNFOUT t " UXP ZFBS CVTJOFTT NOTHING IS degree or a four year business or liberal arts REALLY WORK degree (or equivalent combination of education UNLESS YOU WOULD RATHER BE BOE FYQFSJFODF t B $FSUJÜFE )PTQJUBMJUZ DOING SOMETHING "ENJOJTUSBUPS EFTJHOBUJPO t B GSJFOEMZ personality and genuine desire to help and ELSE. QMFBTF PUIFST t BCJMJUZ UP UIJOL DMFBSMZ BOE 0THEODORE NBLF RVJDL EFDJTJPOT tOVNFSBDZ BOE MPHJTUJDBM ROOSEVELT QMBOOJOH TLJMMT t B QSPGFTTJPOBM NBOOFS BOE calm, rational approach in hectic situations; tBCJMJUZ UP CBMBODF DVTUPNFS BOE CVTJOFTT QSJPSJUJFT t øFYJCJMJUZ BOE B ADBO EP NFOUBMJUZ t FOFSHZ BOE QBUJFODF tFYDFMMFOU DPNNVOJDBUJPO BOE JOUFSQFSTPOBM TLJMMT t 'SFODI BOE &OHMJTI fluency are highly required GENERAL MANAGER- BOUTIQUE HOTEL, KAMPALA, UGANDA Department: General Management/ GM Level: Top Management Location: Worldwide, Africa, ME/GCC (Except UAE), United Arab Emirates (UAE) Salary Description: 64% QMVT QMVT QFSLT such as return ticket, housing, etc Recruiter: Hozpitality Consulting We are currently looking for a GM for a new hotel in Kampala, Uganda. As the hotel will be new, someone with experience in new set ups would be better. He/she will be responsible for hiring all the staff, setting up the systems, marketing etc. We are looking someone less than 40 years as the hotel is a boutique/trendy type of hotel. Since the hotel will also incorporate a steakhouse restaurant, so the GM should have some F&B FYQFSJFODF 5IF TBMBSZ JT BSPVOE 64% OFUU plus perks such as return ticket, housing, etc. Please apply with your CV and photo SR. GENERAL MANAGER- UAE Department: General Management/ GM Level: Corporate /Group, Top Management Location: United Arab Emirates (UAE) Recruiter: Hozpitality Consulting We are looking for a Sr. GM for hotel group to be based in UAE. The candidate should have over ZFBST FYQFSJFODF BT B (. BOE QSFGFSBCMZ with similar experience in UAE. Candidates with international hotel brands experience preferred. "HF ZFBST "UUSBDUJWF TBMBSZ QMVT CFOFÜUT Please apply with your CV and photo urgently.

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TENDERS

Tel: (+971) 2 634 8495 www.EmiratesTenders.com

Tenders All the latest tenders information you need to know about

NEW TENDERS

Last date of submission: November 11, 2013

Client Name: Council of Ministers General Secretariat (Kuwait) Address : Seif Palace Bldg., Gate No. 4 City : Kuwait Country : Kuwait Phone : (+965) 180 0008 Ext. 2501 / 2803 / 2348 Fax : (+965) 2222 1417 Nature of work: Provision of Cleaning and Hospitality Services. Cost of tenders ($): 2145 Last date of submission: November 10, 2013 Client Name: Ministry of Public Works (Kuwait) Address : Ministry of Public Works Bldg., 3rd Floor, 6th Ring Road City : Safat 13001 Postal/Zip Code : 8 Country : Kuwait KEMPINSKI HOTEL, Phone : (+965) 2538 5520 / 2538 5530 MUSCAT Fax : (+965) 2538 5219 / 2538 5234 eMail : hmansour@mpa.gov.kw Nature of work: Provision of Hospitality Services. Cost of tenders ($): 75

$300m

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Client Name: Family Development Foundation (Abu Dhabi) Address : Al Mushrif City : Abu Dhabi Country : United Arab Emirates Phone : (+971-2) 409 0169 Nature of work: Provision of hospitality services (Buffet) for the activities and events of a Government authority during the year 2014. Cost of tenders ($): 545 Last date of submission: November 17, 2013 Client Name: Department of Finance - Purchasing Administration (Abu Dhabi) Address : Corniche Street, 7th Floor, Office No. 703 City : Abu Dhabi Postal/Zip Code : 246 Country : United Arab Emirates Phone : (+971-2) 810 1000 / 810 1551 Fax : (+971-2) 810 1999 Nature of work: Provision of daily food buffet services for the staff of a Government authority.

Cost of tenders ($): 820 Last date of submission: November 13, 2013 Client Name: Ministry of Interior (Saudi Arabia) Address : Al Washm Street, City : Riyadh 11134 Postal/Zip Code : 2933 Country : Saudi Arabia Phone : (+966-1) 401 1944 / 401 1111 Fax : (+966-1) 403 1185 Website: www.moi.gov.sa Nature of work: Provision of catering services for a ministry. Cost of tenders ($): 1335 Last date of submission: December 17, 2013 Client Name: Ministry of Health (Dubai) Address : Muhaisna 2, beside Etisalat Academy, Sheikh Mohd. bin Zayed Road City : Dubai Postal/Zip Code : 1853 Country : United Arab Emirates Phone : (+971-4) 230 1000 Website: www.moh.gov.ae Nature of work: Provision of catering and nutrition services for hospitals in all medical regions.

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TENDERS

Cost of tenders ($): 1360 Last date of submission: November 18, 2013

NEW AND CURRENT PROJECTS Project name: Entisar Tower Project - Sheikh Zayed Road Description: Construction of Entisar Tower comprising more than (100) storeys offering (444) serviced apartments, including a 112-key hotel. Client: Meydan L.L.C (Dubai) Country: UAE Status: New Project Project name: EStella Dubai Hotel Project - Dubai Marina Description: Construction of Stella Dubai Hotel comprising three basements, one ground floor and (30) additional floors. Client: Private Investor (Dubai) Country: UAE Consultant: Conin Incorporated Consultants (Dubai) tatus: New Project Project name: EDubai Modern Art Museum & Opera House District Project - Downtown Dubai Description: Construction of Dubai Modern Art Museum & Opera House District comprising a modern art museum, an opera house, cultural facilities, including two hotels, studios and leisure facilities. Client: Emaar Properties PJSC (Dubai) Country: UAE Consultant: Atkins & Partners Overseas (Dubai) Status: New Project Project name: ETiara Hotel Project - Palm Jumeirah Description: Construction of a Hotel comprising two mixed-use buildings, including a dedicated 216-room hotel as well as 116 residential apartments. Client: Zabeel Investments L.L.C (Dubai) Country: UAE N/A Contractor: Arabtec Construction L.L.C (Dubai) Budget ($): 53,000,000 Status: Current Project Project name: EAl Baleed Resort Project Description: Development of a high-end resort comprising (30) hotel rooms and (106) pool villas. Client: Musstir (Oman) Country: Oman Contractor: Carillion Alawi L.L.C (Oman) Budget ($): 13,000,000 Status: Current Project

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Project name: EAbraj Kudai Mixed-use Towers Project Description: Construction of Abraj Kudai mixed-use towers comprising a total of (12) buildings ranging in height from 30-45 storeys. Client: Ministry of Finance (Saudi Arabia) Country: Saudi Arabia Consultant: Dar Al Handasah (Shair & Partners) - Saudi Arabia Contractor: Saudi Binladin Group (Saudi Arabia) Budget ($): 3,500,000,000 Status: Current Project

Project name: EThe Address The Boulevard Tower Construction Project - Downtown Dubai Description: Construction of 340-metre, 63-storey The Address The Boulevard Tower comprising a 5-star hotel and serviced apartments consisting of studios, one-twothree and four-bedroom apartments. Client: Emaar Properties PJSC (Dubai) Country: UAE Consultant: Atkins International (Dubai) Contractor: Brookfield Multiplex Constructions Middle East L.L.C (Dubai) Status: Current Project

Project name: EMuharraq Seef Mall Project Project name: EMarsa Malaz Hotel - Costa Malaz Description: Design and construction of Muharraq Seef Description: Construction of a five-star hotel comprising Mall comprising two floors offering approximately two basement levels, a ground floor and five additional 30,000 square metres of retail space with ample floors offering (281) rooms. parking underneath on the ground level, Client: United Development Company q.s.c. including an open air amphitheatre that (UDC) – Qatar will be used for public and cultural Country: Qatar events. Consultant: Arab Engineering Bureau Client: Seef Properties (Bahrain) (Qatar) COSTA MALAZ HOTEL, Country: Bahrain Contractor: Construction Development QATAR Contractor: Almoayyed Contracting Group Company - CDC (Qatar) (Bahrain) Budget ($): 56,000,000 Budget ($): 45,000,000 Status: Current Project Status: Current Project Project name: EThe Ribbon Mall Project - Motor City Project name: ELebanon Waterfront City - Phase 1 Description: Construction of a new shopping mall Description: Development of Lebanon Waterfront City, comprising (11) retail units and (16) new food and a master-planned mixed-use community comprising beverage outlets. six towers, various pedestrian plazas and a lively marina Client: Union Properties PJSC (Dubai) promenade - Phase 1. Country: UAE Client: Majid Al-Futtaim Properties (Dubai) Status: New Project Country: Lebanon Status: New Project Project name: EMuscat City Centre Mall Expansion Project Project name: Entisar Tower Project - Sheikh Zayed Description: Carrying out expansion of Muscat City Road Centre Mall. Description: Construction of Entisar Tower comprising Majid Al Futtaim Investments (Oman) more than (100) storeys offering (444) serviced Country: Oman apartments, including a 112-key hotel. Contractor: Douglas OHI (Oman) Client: Meydan L.L.C (Dubai) Budget ($): 15,000,000 Country: UAE Status: Current Project Status: New Project Project name: EKempinski Hotel Project - The Wave Project name: EStella Dubai Hotel Project - Dubai Development Description: Design and construction of Marina five-star Kempinski Hotel comprising (309) rooms and Description: Construction of Stella Dubai Hotel (77) hotel apartments. comprising three basements, one ground floor and (30) Client: The Wave Muscat S.A.O.C (Oman) Country: additional floors. Oman Client: Private Investor (Dubai) Contractor: Carillion Alawi L.L.C (Oman) Country: UAE Budget ($): 300,000,000 Consultant: Conin Incorporated Consultants (Dubai) Status: Current Project

$56m

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COLUMN

Prospects for Middle Eastern Investors in the U.S. Hotel Industry Why and how economic factors are creating the ideal climate for Middle East investment in the U.S. hotel industry, by Andres Szita co-founder and chairman of Ethika Investments

S

ince the global financial crisis of 2008 and 2009, economic recovery has been erratic in certain markets. However, the United States has seen a slow and steady upward trajectory, particularly in its commercial real estate sector. Although the hotel industry was one of the hardest hit during the recession, today it continues to post some of the largest gains, making high-profile U.S. hotel assets of particular interest to foreign investors, including those in the Middle East. Capital appreciation in real estate looks to continue over the next few years for several reasons. First, strong capital inflows have curtailed cap rate expansion, with net capital increases in the commercial mortgage industry totaling more than $200bn in the last three years. Additionally, cap rate spreads against 10 year U.S. Treasuries are 50 basis points above their 20 year averages, and 250 basis points above their 2007 peaks. Finally, supply growth remains low, at under 1.5%

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of existing stock for all major asset classes. Recent statistics indicate that hotel sector values are on track to increase 26% between 2013 and 2015. Why this sudden turnaround for the hospitality industry? There are numerous factors at play, including rapidly recovering demand in the corporate travel sector and minimal growth in supply resulting in strong revenue growth; the asset-purchasing activities of hotel Real Estate Investment Trusts; and the generally favorable financing environment for lodging assets. Further, the hospitality industry in the U.S. shows no signs of slowing; rather, the increase in demand for hotel rooms will continue to outstrip new supply by a ratio of more than 2:1 over the next two years, and more than 70% of revenue increases in the industry will be due to higher rates instead of occupancy. This means there is a great deal of cash flow potential available for owners of well-

managed hotel properties. Middle Eastern investors can utilise strategic tax structures, such as leveraged blockers, to help them minimise liabilities. Regulatory action continues to support foreign investment, including a proposal currently before U.S. Congress that seeks to alter capital gain withholding rules in order to afford foreign pension plans treatment similar to that of their domestic counterparts. To successfully invest in the sector, it is essential to find the right local partner. Hotel assets have a distinct set of physical and operational needs that must be attended to in order to avoid obsolescence and devaluation, including understanding of revenue management strategies, renovation planning and compliance with branddriven aesthetic standards. With the proper strategy in place, hotel assets in the U.S. provide an unparalleled investment opportunity for Middle Eastern investors

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