The Hotel Show Official Daily News - Day 3

TODAY at the show Vision Conference Revenue management, sustainability and the development of the hospitality industry in Africa will be debated across the ADI Lounge, presented by Greenline Interiors and the main conference theatre

DTCM announces game changing fee concession Municipality fee waived to incentivise growth of 3-star and 4-star market

BY MELANIE MINGAS His Excellency Helal Almarri yesterday announced in a keynote interview at Vision Conference, that investors in new hotels will be granted a waiver on the 10% municipality fee for a period of four years from the date the permit to construct is granted, and provided that this date is between October 1 2013 and December 31 2017.

In line with DTCM’s Vision 2020, the unprecedented incentive is tipped to trigger the completion of a number of under construction hotel projects.

It’s a game changing initiative devised by the Dubai Government and DTCM that will significantly develop Dubai’s hotel market, also contributing to the Vision 2020 objectives, by enhancing the sector’s feasibility model and bringing forward the completion of many hotel projects.

“As we move towards 2020, what we need is the infrastructure to support the Vision. 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,” said His Excellency during the keynote interview.

Allaying fears that the announcement could lead to a clustering of 3-star and 4-star properties, His Excellency added that DTCM expects the “fair geographical spread” of Dubai’s hotel stock to continue.

“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.”

INSIDE this edition Designed for results We take a look at the design of kitchens and hotels over two exclusive roundtable discussions, held in association with The Hotel Show

Exclusive speaker interviews 18 Keynote closeup with Viability's Guy Wilkinson, 20 Jef Strachan introduces revenue management trends 21 David Thompson's green streak 22 Mark Fraser on reducing liabilities Showfloor news from...

Bond interiors, F1 Infotech, Omnix, Samuelson, Buro 45, IMG, UKTI & NewGen Laundry Published by

A publication produced for dmg :: events © 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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UK’s finest on display

Publisher Dominic De Sousa

Exclusive high-end UK companies launch in Middle East

COO Nadeem Hood

BY JAYA JAVA With a record number of 32 participating UK companies, the country is showcasing the best of interior design, technology, furniture and accessories for the hospitality industry at this year’s edition of The Hotel Show, with several using the exhibition as a platform to launch into the regional market.

Regional hospitality designers and specifiers can meet companies such as the London-based Giles Miller Studio, Lincrusta and Hill Cross Furniture, known for their work with celebrated projects like Dubai Mall, The Titanic and The Royal Yacht Britannia, respectively. Technology evangelists looking for innovative hospitality solutions will be drawn to the intuitive, touch-screen tables being unveiled at the show by LifeSize.

UK Trade & Investment (UKTI) is working closely with the Birmingham Chamber of Commerce Group and the British Contract Furnishing & Design Association (BCFA) to promote British companies to the hospitality industry in the Middle East. “UKTI has been involved with The Hotel Show in Dubai for more than a decade and this year we probably have the widest range of products from UK companies,” said Ranjana Abraham, creative industries sector lead. “We are pleased that our companies will be showcasing some wonderful items from ultimate wall coverings to the world’s leading ethically sourced hotel toiletries,” she added.

For more information on UKTI visit www.ukti.gov.uk

Savoir faire

Melanie Mingas, Senior Editor E: melanie.mingas@cpimediagroup.com Gary Wright, Editor E: gary.wright@cpimediagroup.com Karen Osman, Reporter Jaya Java, Reporter Photography Anas Cherur, Jay Colina, Abdul Kader Sales & Advertising Department Vass Mafilas, Director of Sales E: vass.mafilas@cpimediagroup.com M: +971 (0) 55 887 0720 Ankit Shukla, Sales Director E: ankit.shukla@cpimediagroup.com M: +971 (0) 55 257 2807

French elegance and refinement on display at The Hotel Show

BY DAVE REEDER France, the world’s leading tourist destination, has renewed its participation at The Hotel Show with a French Pavilion organised by UBIFRANCE, the French agency for international business development. 20 French companies are exhibiting together in Hall 7.

Generally French companies, suppliers of hospitality, are SMEs coming from the decoration sector. They have the image of France: elegance and refinement.

Many of these companies have also the EPV label (Living Heritage Companies), a mark of recognition of the French State, put in place to reward French firms for the excellence of their traditional and industrial skills.

On display is a wide variety of products: indoor and outdoor furniture, stretched ceilings, minibars, wall fountains, trolleys, tea, soaps,

Editorial Department Dave Reeder, Editorial Director E: dave.reeder@cpimediagroup.com

Ajay Sharma, Senior Product Manager E: ajay.sharma@cpimediagroup.com M: +971 (0) 50 419 5067 Design and Production Department Chris Howlett, Art Editor E: chris.howlett@cpimediagroup.com porcelain, bedding, interior fittings, artworks etc.

According to to Maryam Jamshidnia, Trade Advisor at the French Trade Commission UBIFRANCE in Dubai “The Hotel Show is an opportunity for international companies wishing to develop their business in the region. For this, we have organised meetings between the French exhibitors and leaders of hotel developers in the UAE like the ACCOR Group and SKAI Holdings.

Both groups are involved in the construction, development and sale of brand new properties across the UAE.”

Devprakash, Production Manager E: devaprakash@cpimediagroup.com Marketing & Distribution Rochelle Almeida rochelle.almeida@cpimediagroup.com Subscriptions www.cpievents.net/mag/magazine.php Printed by Emirates Printing Press LLC, Dubai, UAE

MARK WILLIS Mark Willis, AVP, Carlson Rezidor, speaking to Hospitality Business Middle East at the opening of the group’s first Qatar property, December 2012: “To get this asset into the portfolio is just wonderful. For us it’s important to be in Qatar as Doha is one of those locations that has always had stability and growth in the hotel sector; all the big brands are here and it’s positive for us to join. We see the future here as very bright and it’s definitely something that we want to be part of, but we don’t want to come here with the wrong product or property.”

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Leverage online presence Engaging content vital to marketing success on Facebook

The first Marvel hotel?

As IMG theme park eyes global domination, hints dropped for themed hotel

BY MELANIE MINGAS Marking the first public appearance at a trade show, it was announced at The Hotel Show on Saturday that IMG's Worlds of Adventure could be followed by a Marvel or Cartoon Network Hotel.

This, the region's largest theme park, could become a true competitor of brands such as Disney and Universal Studios.

Speaking exclusively from the IMG stand in Hall 2, VP of group marketing Adam Alexander Page, commented: "Theoretically, that kind of element is possible and it's a logical thing for us to look at. 100% it's part of our infrastructure and master plan to have our own hotels at the park. It would be crazy not to and that also gives us the element of the themed hotel. I can't wait

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to stay in a Marvel themed room or hotel!"

Worlds of Adventure is a leisure development

by IMG on the City of Arabia site, Dubai. The completed development will include a theme park, cinemas, retail and residential elements.

Due to open in 2014, it will be the largest indoor theme park in the world.

The Hotel Show stand, IMG's first such promotion of the project at a trade show, was attended on for the official opening by IMG owners, Ilyas and Mustafa Galadari and visited

by HH Sheikh Ahmed bin Saeed Al Maktoum, President of Department of Civil Aviation, CEO and Chairman of The Emirates Airlines and Group, Chairman of Dubai Airports.

Visit Marvel at Hall 2

BY JAYA JAVA 78 residents. One church. One hotel. 45,000 Facebook fans. Welcome to Obermutten, the little village in the Swiss Alps, whose Facebook page became the most active in Switzerland in just four weeks, with a user engagement as high as 80%, generating media coverage worth S$2.6million.

Its secret? A quirky promise to post a picture of every fan on the village bulletin board and a personal response to every post.

Like Obermutten, hospitality companies can leverage their Facebook presence to achieve success, “with a little love” according to Walid Driss, Head of Middle East and Africa for the world’s largest online networking site, speaking at the Vision Conference on Day 1 of The Hotel Show.

“Find the people that matter to you, find out what matters to them and engage with them every day, everywhere they are.”

The key is old-fashioned patience and interacting with your fans with a consistent narrative, presenting genuine and engaging content, a fundamental premise of social media marketing.

You may build it, but they won’t come unless they are interested. “Define your content pillars,” said Driss, explaining that people need to identify with content, it needs to help them solve a problem or help them help others solve a problem, which leads to increased sharing, which, in turn, fuels the much sought-after ‘like’” on the company’s page. And while organic escalation may eventually plateau, the Facebook team can assist by working closely with marketing departments to build targeted, strategic models to achieve growth.

The effort, it turns out, is worth it. Out of the 1.2 billion Facebook users, 60% log in every day. A recent survey of Facebook conversations in Canada revealed that approximately 50% of discussions of users over 25 years of age were travel related. 70% of users share their experience of their trip while living it. 83% trust a travel recommendation from friends and family.

And success stories like Tourism Australia, KLM, Carnival Cruises and Expedia, who have garnered millions of fans, show that, with dedication, hospitality companies can, indeed, get up close and personal with their target audience.

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Multinational waves the flag for the world You may not realise it, but you have already seen the craftsmanship of MIB

BY GARY WRIGHT A flag may seem like a simple object but it must stand extremes of weather and still perform in such a way that its message can always be seen. The hotel market is huge and in Italy, where the government outlawed gaudy neon signs, it is the traditional way that hotels identify themselves.

Manifattira Italiana Bandere, or MIB as it is known, is back in Dubai for the second year at The Hotel Show and Massimilliano Ventricini is pleased to be back. “When you see any of the flags representing the President of the Republic of Italy, we made those,”

said Ventricini. It’s a similar story for the flags used by the European Commission - there are around 10,000 Italian flag and they are all made by MIB. Ventricini’s great, great grandmother launched the company in 1936 and this family owned company has built an enviable reputation in Europe. Now, MIB is the go-to company for flags and banners. Already strong in Europe, it sees the Middle East as its next growth destination.

“There is no such thing as a flag that will last forever,” Ventricini admits. “It has to wave in the wind and it has to stand all types of weather. No fabric has

yet been created that can stand that for too many years. But MIB does promise the highest expertise and knowledge and, while in recent years we have faced increased competition from people in new markets from the east, they are still unable to match our quality.”

There is no specialist fabric or colour that need to be used in the blazing temperatures of the UAE, says Ventricini. “We simply produce the finest quality weather-proof flags and banners.”

Visit MIB at stand Hall 3 D59

Relationships and values at heart of success US luxury furniture brand Samuelson to expand to Middle East

BY KAREN OSMAN The Hotel Show has attracted exhibitors from around the world including US-based furniture makers, Samuelson. Bringing its custom-made products to the region, president Lawrence M Chalfin is focusing on the local market to target the luxury five-star industry. As a family owned company operated by four generations, Chalfin is keen to emphasise the factors of quality and value.

“It’s all about relationships,” reports Chalfin who is attending the exhibition with his son. “I think people are impressed by that - that we’ve stood the test of time and stayed true to quality.”

With operations including woodworking, finishing and upholstery, Chalfin explains how they impress:

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“Everything we do is basically custom-oriented for the projects that we’re involved in. We do have a standard product line and we’re always introducing new finish developments and materials. One of our great strengths is finishes - very beautiful, unusual finishes. For designers, that is very important because the finish really makes the piece.”

Having designed furniture for many renowned hotels such as Rosewood Hotel in New Mexico, Hyatt Regency in Dallas, Marriott Marquis in Washington DC and a rather impressive 10,000 rooms for Disney in Orlando, Samuelson is using the show to target markets such as the UAE and KSA. Visit Samuelson at Hall 8 E221

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Increasing sustainability options Sustainability is a key theme at The Hotel Show Dubai 2013

BY GARY WRIGHT Among the 560 exhibitors there were some new ideas to help hotels across the region reduce their carbon footprint.

Wooden keycards are the latest addition to the range from Prime Source, the Sharjahbased producers of environmentally-friendly paper products in Hall 7, stand F192. Company representative Mohamed Fahad said: “Keycards are used the world over and the non-environmentally keycards used by many are easily replaced with these sustainable wooden cards.” They cost slightly more - around 80 fils each - but the environmental benefits far outweigh it.

On the Union Paper Mills stand in Hall 8, stand E233, a hotel food drying machine was creating a lot of interest allowing hotels to reduce their food waste to dry pellets which can be used as fertilizer or even animal feed. UPM is the oldest and largest recycling company in the UAE providing integrated waste management solutions using their food waste drying machines. Sales Nagarajan Jayachndran said: “This machine allows hotels themselves to deal with food waste. We have had a lot of interest and food waste is one of a hotel's biggest concerns.”

In Hall 6 on Stand A152, Al Yousuf GreenTech was showing a range of energy saving solutions from a three-wheeled electric delivery scooter, which allows staff to travel around larger complexes, to a range of flexible solar panels, which can be used along with LED lights for outside illumination. Business development manager Hassan Al Jayouchi said: “Our company offers total integrated lighting solutions including LED lights, movement sensors and time switches to ensure the most economic use of energy.

We can visit a business and map its whole energy usage, give a price for the installation of lighting systems and show how quickly it will pay for itself and the future savings.”

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Getting smarter Leading regional SI sees device-driven growth

BY DAVE REEDER With a quarter of a century experience of the local IT market, Omnix International believes it has its finger on current trends. “The hospitality sector is very different from the normal corporate one,” explains Alfiya Sura, business development manager. “As hospitality and IT continue to advance quickly, in this business there’s a new guest discovering services every couple of days.

That’s very different from someone in an office working every day on the same applications.”

That, plus the inexorable shift from laptop to multiple device use, means that hoteliers need to ride IT trends.

However, Sura believes, they’re not used to reassessing IT requirements on a regular basis, traditionally only addressing upgrades every six or seven years. “They don’t want to keep reinventing their services but they need to deliver on guest expectations in order to drive customer

satisfaction and revenues.”

Omnix sees real opportunities in the years ahead, granted an expected $28.3b hospitality sector across the GCC by 2016. “Of course,” Sura adds with a smile, “the industry is going to go integration crazy if Dubai wins Expo 2020!” One thing is certain: bandwidth demand will continue to rise but how will SIs like Omnix deliver in territories where Internet supply is not always reliable. “That can be an issue but with the right infrastructure for the client side, problems with the ISP can be minimised. A total solution is key.”

The company has some key clients in the UAE including the Burj Al Arab - “We’ve had a team physically in there for ten years!” - Atlantis The Palm, Four Seasons, Fairmont Ajman and Sofitel The Palm. It shares a stand with one of its partners, AT-Visions.

Visit Omnix at Hall 8 A210

DESIGN TE CHNOLOGY PROJECTS

BURO45

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Promising start for new Career Zone initiative Top chains, on site to recruit new talent, report significant interest in job openings

BY KAREN OSMAN The Career Zone, located in Hall 3, is one of the newest additions to the 14-year-old Hotel Show, featuring recruitment stands from local and international hotel companies. Hotels are using the platform as an addition to their HR strategy to spot local talent.

The IHG stand is representing 12 hotels across Dubai and is looking to fill approximately 50 positions. Rainer Willingshofer, director of learning and development, reported that approximately 20 CVs had been collected that day with many potential candidates asking for more information.

International hospitality player, Hyatt, also reported that the stand had been in demand. Mona Abdulla Alhebsi, human resources manager, commented, “It has been busy but people are still not very aware, so a lot of people have been asking about the stand.”

Despite that, over 25 CVs were received on day one by the Hyatt Group. Shelly Babbar, assistant human resources manager at Courtyard by Marriott & Marriott Executive Apartments Green Community reported that there was a general air of excitement on the first day in the Career Zone. “We are open to all positions as Marriott is expanding in this region.

We did collect some resumes since most of the

candidates were not carrying hard copies but we did encourage application at our career site.”

City Seasons Group of Hotels reported a very good response rate for the first-time event, especially useful in light of its upcoming opening ofThe Royal Rose at the end of 2014. The new property will require almost 300 staff to run effectively. Sameh Mahmoud, group director of human resources, explained that their participation was part of wider strategy that also included recruiting from international markets.

Visit The Career Zone at Hall 3

Future bright for LED Entry-level cost of LED lighting technology to drop

BY JAYA JAVA Lighting will soon become very cost effective, says office furnishing supplier, Buro 45, forecasting that the future of the lighting industry lies in LED. “The initial investment is high as the technology is new, but the prices are inflated, like when energy savers were new, they were expensive,” said Nasser Osseiran, managing director, commenting on the current prices of LED at The Hotel Show 2013. He is confident, however, that the cost of outfitting new hotels with LED lighting will come down within the next few years, especially if governments lead the way by specifying a switch to LED for new constructions.

Working on sustainable projects for clients such as Masdar University, the company discovered the potential of the lighting technology, and diversified their

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offering to providing commercial LED lighting, naming long life, energy efficiency, ecological sustainability and durability as some of its top advantages.

“Hotels will see savings from day one. If you make the calculation it makes sense. Everyone will move, at some point, to LED. We are receiving lots of inquiries, more for LED than anything else” said Osseiran.

Where a normal bulb may consume 100W, an energy saver will consume 20W, whereas an LED will consume only 10W, a 90% decrease in consumption. With UV emissions almost nil, the negligible heat generated by an LED also helps decrease the overall consumption of air conditioning, contributing to savings in energy as well as cost of operations.

Visit Buro45 at stand number H7 B206.

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“Be prepared to walk away” Bond Interiors’ bold commitment to value engineering

BY MELANIE MINGAS Addressing the professional dilemma of hospitality fit out, design and supply companies throughout the region, Bond Interiors GM Steve Kiernan has boldly told those who are forced to compromise a quality finish in the process of value engineering to “walk away”.

Speaking from Bond’s Hall 5 stand, Kiernan named his top industry observation as the prevalence of value engineering, to the detriment of star rating qualities.

“If you’re forced to value engineer to the point it is undermining the quality, sometimes you just have to walk away,” he said, while adding that, economies of scale and multi-project expertise allows Bond to value engineer without the inferior results other companies could find themselves facing.

Second on Kiernan’s list of current trends was the increased demand for sustainability. Directing praise at Abu Dhabi’s Estidama initiative, he commented: “Estidama is having an impact on the market right now, as LEED did before Dubai’s crash hit. People are

Coffee now recycled Nespresso launches eagerly awaited capsule recycling programme

BY DAVE REEDER As well as two new intense Grand Cru blends, Dharkan and Kazaar, coffee capsule market leader Nespresso is preaching a more sustainable message together with exclusive partner Perfetto.

Kazaar and Dharkan join four other Grand Crus released in the past year: Linizio Lungo, Vanilio, Ciocattino and Caramelito. In total, the permanent range now includes 21 coffees. The company has an unusual route to market with its capsules available only via dedicated ‘boutiques’ or on-line.

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The fourth and largest in the UAE has just opened at Mirdif City Centre, joining 29 others in the region - Nespresso’s fastest growing region.

Of course, growth means a continuing increase in the amount of aluminium capsules joining landfill and Nespresso has been working regionally to roll out a recycling programme that already exists in many territories worldwide. It uses aluminium capsules to protect its highest quality coffee from factors such as oxygen and sunlight, which could compromise taste

realising that it doesn’t cost a fortune.”

Established in 1986, Bond Interiors has worked on projects for JW Marriott Dubai, Crowne Plaza Abu Dhabi, Ritz-Carlton and Ginseng restaurant.

The company specialises across hospitality, retail, leisure, commercial and yacht projects. Of these divisions, Kiernan reports that currently the hospitality arm is split 50/50 between new build and refurbishment projects.

Visit Bond Interiors at Hall 5 F110

and quality, however aluminium is infinitely recyclable and by collecting and recycling used capsules Nespresso can reduce its environmental impact - recycling aluminium produces only 5% of the carbon emissions compared with primary aluminium sourcing.

With integrated environment and waste management company Bee’ah, Nespresso developed a dedicated recycling system in which the aluminium in used capsules will be separated from coffee grounds. The former will then be smelted and reused to make new aluminium products, while the coffee grounds will be used as a natural fertiliser. Capsules will collected from professional customers.

Visit Nespresso at Hall 7 B176

VASS MAFILAS Mobile: + 971 55 887 0720 Direct: + 971 4 440 9112 Email: vass.mafilas@cpimediagroup.com

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Cleaning up laundry Coming soon: The world’s most environmentally sustainable laundry

BY KAREN OSMAN Adding to its existing two facilities in Doha and Dubai, the region’s largest commercial laundry management service and consultancy company, NewGen, is planning to open its third commercial facility in Abu Dhabi this December.

Steve Connell, business development director, explains the potential benefits of the new 75 tonne commercial facility which will be the world’s most environmentally sustainable laundry. “To give an example, if a hotel is processing its own washing, it will use about 200 litres of water for each room’s linen. Our commercial facility in Abu Dhabi will use less than five litres of water per room. This is achieved by using huge tunnel washers that recycle and recirculate the water.”

Operating to international standards, the additional facility will allow for an excess of three million pieces of laundry to be processed across the region.

NewGen is exhibiting at The Hotel Show for the second time, using the platform this year to launch its latest offering, Sleepeasy, the company’s linen leasing solution. Connell commented, “Linen leasing is a very common solution for linen laundry in the UK and Europe but isn’t established here in the Middle East at all. The major benefit for hotels is that it removes the headache of linen and laundry, which gets in the way of hotel operations. Most hoteliers want to focus on their guests and delivering the hotel experience.”

Sleepeasy also comes with RFID technology – a sophisticated electronic tagging system, allowing improved stock flow, data recording for inventory, and asset management.

With Dubai set to be the company’s regional hub, NewGen is building on previous success in countries such as Doha.

Visit NewGen at Stand Hall 4 E80

Serious about sustainability More than 70% of hotels have dedicated ‘green team’

BY MELANIE MINGAS our ability to claim to be eco anything More and more hotels across is fairly stretched, but what we do the MENA region are taking At Jebel Ali Resorts is implement of hotels have a sustainability seriously, with 72.7% best practices to be as green and dedicated colleague reporting that they have a dedicated conscious of our role in society as assigned to achieving sustainability targets person appointed to take charge of we can,” Thompson said, adding the achieving sustainability targets.

Jebel Ali hotel is Green Globe certified, The statistics, taken from The Hotel has two Blue Flag beaches and also Show’s GM Survey, also revealed that implements sustainable food chain 37.5% of these appointments are at supply, including bio garden and an executive level.

Aquaponics system.

Ahead of his participation in a It’s not just CSR and social of green team leaders panel discussion at 16.45 today, COO responsibility that drive the are executive level of Jebel Ali Resorts, David Thompson, commitment to sustainability. The commented that sustainable practices survey found 63.6% of respondents are a responsibility of all businesses attributed their sustainable practices to operating in a desert environment. guest demand, citing energy management “We have to accept where we live and that awareness as a key concern.

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LEED breakthrough for Kempinski MOE First 5-star hotel to achieve certification in the region

BY GARY WRIGHT Kempinski Hotel Mall of The Emirates is the first 5-star hotel in the region to be certified LEED Silver for its existing building operations and maintenance category; reducing energy and water consumption and the overall environmental impact of its operations. The American sustainability rating system is known globally as a benchmark for green practises, management and building techniques.

Kempinski’s certification was obtained after submitting an application documenting compliance with the requirements of the rating

system, followed by a year of audits.

The hotel met standards across five LEED categories: Sustainable site development, water savings, energy efficiency, materials selection and the quality of the indoor environment.

GM Konstantin Zeuke said: “As per the Global Business Traveller Survey 2013 report, 47% of business travellers said they prefer to patronise ‘green’ hotels when staying out of town for work, which is a great advantage for us. We are extremely proud of this achievement and of the commitment and dedication of our employees in acquiring this certification.”

Waste not, want not Demand remains for all day dining and international supply

The Hotel Show 2013 Industry Report If yes, what type of products do you source locally?

Response Percent

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30%

Tableware

60%

Glassware

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Linens

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Fruit & Veg

90.0%

Seafood

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Dairy

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Meat & poultry

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THE HOTEL SHOW SEPTEMBER 30 - 2013

BY DAVE REEDER Chefs and other F&B professionals are increasingly pressurised by the need to control costs. However, that sits uneasily with the requirement to compete with other hotels and outlets.

The drive towards more casual dining, thanks in part to economic pressures on customers also adds to the pressure, as the past’s more generous margins are trimmed.

And all this against the background of a culture where generosity of hospitality is seen as a vital part of life.

How can F&B respond in an intelligent way?

We’re already seeing a shift towards smaller plating options and more frequently refreshed serving platters in buffets, but that in itself will not be enough to make a dramatic difference.

One route taken by more and more regional hotels, as revealed in the Hotel Show 2013 Industry Report is more extensive sourcing of fruit and vegetables from local farms to save on carbon footprint exposure. However, many chefs in the fine dining sector cite lack of consistent quality and uncertainty of regular timely supplies are cogent arguments for sticking with traditional international suppliers.

The situation can only get more complex, as new hotel builds show no sign of slowing. More visitors mean more demands on F&B and more potential waste. What can the industry do?

These topics will be debated in a special food waste panel to be held on day three of the Hotel Show Conference, with leading Executive Chefs suggesting possible solutions.

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Getting personal with guests Chris Gribble VP and GM of F1 Infotech hospitality shares his smart guest demands

BY MELANIE MINGAS Taking the stage for the first panel debate of Vision Conference, VP and GM of F1 Infotech solutions, Chris Gribble, stated the most important demand of a smart guest is the ability to personalise new spaces with his own content.

Applying the same pick and mix approach to its own software solutions, F1 Infotech now offers hoteliers the option to customise their software packages, by only purchasing solutions for single elements of an operation on an individual basis.

The approach allows the chance to review and understand each product, removing unnecessary purchasing.

At The Hotel Show, F1 Infotech is promoting its new suite of hospitality management IT solutions, Infor HMS 3.5 application and Infor Ming. These ‘next generation’ programmes utilise the flexibility of cloud to harness the scope of global and social interactions, available in English, Chinese and French.

Visit INFOTECH at Hall 8 D230

Apology Apologies to George Linu, who we spoke to yesterday. Due to technical reasons, his photograph did not appear correctly.

HE Ahmed bin Hareb Al Falahi, President of DWHC.

Emirati culinary challenge Emirati dishes on the menu as DWHC debuts at The Hotel Show

BY DAVE REEDER For a country where F&B drives much of the hospitality business, the lack of easily accessible local cuisine has long been noticeable. Now, an Emirati Competition segment of the forthcoming DWHC at the DWTC during 16-18th November.

Chaired by HE Ahmed bin Hareb Al Falahi, President of DWHC, and Ahmed Sharif, Vice President of DWHC, a meeting between emirati women’s associations and the championship’s Organising Committee discussed two essential elements of the championship: an Emirati Competition where contestants will create signature emirati dishes using a combination of supplied ingredients and then be judged by a distinguished panel for accuracy and authenticity; plus a Heritage Village, which will serve as an international platform for home-grown businesses to showcase produce.

According to Al Falahi, “Women have

conventionally played a key role in shaping the culinary tradition in emirati homes and indeed in our country at large. One of the key priorities of the championship is to empower young emirati women entrepreneurs to bring their ‘home businesses’ into the retail limelight. In this context, the enthusiasm of women’s associations in the country is highly appreciated.”

Women’s associations from across the UAE are working on preperations from Abu Dhabi, Dubai, Hatta, Sharjah, Ajman, Um Al Quwain, Ras Al Khaimah and Fujairah.

The Dubai World Hospitality Championship is intended to serve as a platform for international and emirati chefs to demonstrate their excellence and creativity in their chosen areas of culinary expertise. Working with the Emirates Culinary Guild, the championship aims to position the UAE as a prime global destination for excellence and creativity in the hospitality sector.

Organic food choices led by budget Financial incentives also named as key green driver

BY MELANIE MINGAS The sourcing of organic foods is a matter of budget, rather than ethics, according to industry data generated from The Hotel Show GM Survey.

A total of 81.8% of GMs who participated in the survey cited budget over the ethics of sustainability

directives, as their primary reason to procure food from organic sources, rather than non-organic.

Data from the same survey also revealed that 63.6% of hotel GMs believe a financial incentive would lead to more green initiatives being implemented at their hotel.

In spite of the management responses, guest demand for sustainable practices in hospitality reportedly drive corporate initiatives. It was witnessed by 63% of respondents that there was a direct correlation between non-managerial demand and execution.

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THE HOTEL SHOW / DAY 3 MIDDLE EAST DATA

Guy Wilkinson, managing partner, Viability, gives an introduction to Africa’s hottest hospitality markets, ahead of his keynote presentation at 13.45 today

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hat will you speak about at The Hotel Show and why should people attend?

The ‘All eyes on Africa’ keynote will provide an introduction to the African hotel market for those who are new to the subject, and what I hope will be a useful, up to the minute overview for those already involved in the market.

Given that I have a relatively short time in which to cover 58 countries, I will be focussing on a selection of ‘hot markets’ in terms of hotel development activity, giving an idea of the economic factors driving growth in each market; snapshots of existing supply and planned pipelines with reference to the penetration of the international hotel brands; indicators of marketwide performance; and also mention and images of key projects.

You have personally undertaken work in Egypt, Tunisia, Sudan, Ethiopia, Tanzania, Zanzibar, Rwanda and Nigeria. What are the primary market trends you observe?

Big question! The common denominator among these very different countries is the shared goal of developers to create new luxury accommodation to international standards.

Such development contributes to the progress of African nations, and helps increase global reputation as increasingly world-class destinations.

You name Nigeria, South Africa, Ghana, Angola, Mozambique, Kenya, Tanzania and Ethiopia, as the continent’s investment hubs. Is demand in Africa led by business or leisure travel?

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There’s a good mix of both. Africa has a third of the world’s natural resources and growth to these markets is driven by exploitation of these. GDP growth is in many cases much better than in Europe; FDI from China, India and other countries in infrastructure is significant, as is the emergence of a huge new middle class. By the same token, African beach, island and nature tourism destinations rank among the best in the world.

Company details Viability Management Consultants is a leading international hospitality development consulting firm based in Dubai, but active throughout the MENA region and beyond. Consulting activities cover feasibility studies for new hotels, pure market and research to operational reviews, operator selection and management contract negotiations to interim management.

Africa is widely regarded as the ‘fastest developing market’ for hotel and resort development. How true is this?

I believe the relative volumes of new hotel development make such regions as China and the Middle East. Nevertheless, it is true that there has been a sudden surge in interest in building new hotels in Africa, based on the excellent growth prospects of many African economies and the relative under-development of their hotel markets, by comparison to the saturated and stagnant markets of the west.

Guy Wilkinson will deliver his keynote at 13.45 today in the Vision Conference theatre and will be followed by a panel discussion in The ADI Lounge Presented By Greenline Interiors and featuring Mark Willis, AVP, Carlson Rezidor; Steven Miller, architect, Shapoorji Pallonji Group; Ulrich Eckhardt, MEA president, Kemmpinski Hotels; Jean-Marc Grosfort, chief development officer, Marriott International MEA; Meelis Kuuskler, Hospitality Design; Guy Wilkinson, managing partner, Viability.

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DAY 03 / THE HOTEL SHOW MENA DATE

MENA region hotel growth The MENA region showed positive growth across all three performance measures year-to-date August, as reported by STR Global. While the Middle East grew RevPAR by 6.9% (driven by both occupancy and average daily rate), northern Africa posted flat performance (RevPAR +0.6%).

MENA YTD AUGUST 2013 With the exception of Jordan, Lebanon and Egypt—all three heavily affected by recent socio-political developments—most of the Gulf States posted double-digit demand growth.

Although there have been considerable supply increases, RevPAR YTD August is positive.

SELECTED MARKETS YTD AUGUST 2013 IN USD Oman saw the highest number of tourists visiting its annual Salalah Festival in four years, thus improving hotel performance considerably.

Equally, Manama could benefit from the Bahrain Summer Festival, especially reviving internal tourism. However, Beirut and Cairo still suffer from on-going unrest.

12 MONTH MOVING AVERAGE REVPAR IN USD The long-term RevPAR comparison clearly shows the Middle East was heavily impacted by the global financial crisis, whereas northern Africa suffered RevPAR decreases when the Arab Spring started in late 2010. While the Middle East has seen a slow recovery, northern Africa posted flat RevPAR growth for the past months.

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THE HOTEL SHOW / DAY 03 5 MINUTES WITH

J

ebel Ali Hotels and Resorts has a natural affinity with the great outdoors. While the majority of hotels rely on their F&B and events offerings to drive non-guest revenues, the world-class resort operator offers everything from rock climbing to sailing and the Middle East’s first Zapcat.

Naturally, such focus goes hand in hand with all things green. But JA’s commitment to the environment isn’t a vested interested to drive leisure revenues, it’s a personal belief of COO David Thompson, as well as his GMs and dedicated green teams.

Thompson is probably the only hotelier in the region to also be a card holding Greenpeace member and as such he approached the issue of sustainability with measured optimism and a firm grasp on the realism of operating in a desert environment.

He says of JA’s activities: “We have to accept where we live and for that reason our ability to claim to be eco anything is fairly stretched. But what we try to do is implement best practices, be as green and conscious of our role in society as we can, and act responsibility.”

Despite the restraint, it’s clear to anybody who reads a newspaper that those best practices go far beyond the usual towel washing and “CSR initiatives” other chains are so keen to triumph.

Certified Green Globe and proud owner of two Blue Flag beaches, the resort has its own bio garden, inclusive of an Aquaponics system that uses waste water from an adjoined fish tank to fertilise organic plants for human consumption. Even the funding for this is sustainable. Utilising dirty kitchen oil for conversion to diesel, the money generated is used to cover the cost of tools, seeds and an onsite gardener.

Marine Enrichment Activities regularly take place to enhance sustainable fisheries and support the Marine Turtle Conservation Project and the hotel financially supports orphaned and destitute children in Sierra Leone. Standard energy and water audits have reduced consumption across the board.

As Thompson summarises, it’s “the whole nine yards.”

Those nine yards are repeated at Oasis Beach Tower and Hatta Fort, as each property allows, where for example menus exclude anything endangered or unethically produced. “If you see veal on our menu, you know it’s hand reared,” he exemplifies.

“We are quite proud of our stance around that.”

As a result of its work to champion sustainable hotel operation, Jebel Ali Golf Resort and Spa Dubai is the golden child of DTCM’s Green Tourism vision, winner of the Dubai Green Tourism Award, and played host to a three day industry seminar for the department, earlier in 2013.

Today at 16.45, David Thompson will participate in the panel discussion ‘Making Hospitality More Sustainable’, chaired by Hospitality Business editor Melanie Mingas. He will be joined on the panel by Sandrine Le Biavant, of Green Glob representatives Farnek; Christophe’ Fourment, hotel manager, Time Grand Plaza Hotel; Fredrik Reinisch, GM, Jebel Ali Golf Resort and Spa; and Imran Changezi, hotel manager, Jumeirah Emirates Towers.

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The green hotelier A personal advocate of all things green – not to mention the best dressed Greenpeace card holder you could meet – COO of Jebel Ali Hotels and Resorts, David Thompson explains why the home-grown chain is a champion of sustainability

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DAY 03 / THE HOTEL SHOW 5 MINUTES WITH

Pipelines and profits Chairing today’s revenue management session, Jef Strachan gives a quick-stop introduction to the key themes the industry needs to address as the GCC continues to boom and forecasts are set for 2014

T

he hospitality industry across the region continues to see enormous pipeline growth with no one country showing any signs of reducing its need to include hotels in new infrastructure developments. With Saudi Arabia announcing a new city at Makkah Gate, Abu Dhabi pressing ahead with a firm tourism and commerce strategy, Doha’s massive infrastructure investment, Bahrain’s vibrant financial harbour project, Oman’s continued development of the southern city of Salalah and Kuwait announcing a new tourism research strategy in June of this year, each of these countries sees hospitality as integral to the country’s infrastructure.

The repercussions are that for the short to midterm, the hotel industry in the region is unlikely to see stabilised hotel supply. Each year, the industry will welcome more supply which will inevitably have hoteliers reconfiguring strategies, re-planning and figuring out what the impact is for their business. To compound matters, revenue

SHOULD HOTELIERS ACROSS THE REGION EXPECT TO FORECAST LESS PROFITABILITY AS A RESULT OF PAYROLL INCREASES AND COMPETITION FOR LABOUR FROM NEW SUPPLY?

leaders are dealing with the ramifications of economic policies in source markets and the instability and uncertainties of political situations.

In our session, we will attempt to work through just one of the factors which revenue leaders are challenged to address: The impact of new hotel supply on forecasts and revenues in 2014.

We will take a look at the strong pipeline in Saudi Arabia and ask how hoteliers anticipate the new supply affecting hotel performance in Jeddah, Riyadh, Makkah and the oil rich Eastern Province.

We will uncover thoughts on Abu Dhabi and ask if the city is rich in five star supply and if its strategic policies are sufficient to meet the new levels of hotel supply.

We will dig into Bahrain’s high reliance on a single source market and take opinion on what are the likely short term issues which could affect existing supply performance and we will ask the big question: Should hoteliers across the region expect to forecast less profitability as a result of payroll increases and competition for labour from new supply?

Finally, we will establish which cities across the region our panellists feel could be affected by short term over supply issues or lack of demand generation.

All areas are of much debate within the industry and just some of the factors revenue leaders across the region are challenged to consider while planning 2014 and 2015 revenues.

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THE HOTEL SHOW / DAY 03 5 MINUTES WITH

From food poisoning to theft Mark Fraser managing partner at Taylor Wessing reveals what he will share at The Hotel Show Conference.

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hat will you be speaking about at The Hotel Show?

The topic is how hotels can minimise their liabilities. Liability can arise in many ways ranging from accidents, food poisoning, theft, reservations, terrorism and natural disasters to reputational issues.

Bearing in mind the particular ramifications of the Civil Code in the UAE, what steps can hotels take to manage these risks?

The answer is a combined legal and commercial approach. Using real case studies, some very recent, I shall summarise the issues and recommend solutions for these incidences.

In the US, the average settlement pay-out on a hotel premises liability case is $1.2 M. There are legal costs too. Good legal and commercial preventative measures and procedures can save a lot of money, not to mention the reputational damage that is more difficult to quantify.

Who should attend your session?

General Managers, HR executives, hotel in –house counsel and PR executives.

Relating to your presentation topics, what are the key trends and developments you see as posing the greatest challenges/ opportunities in the industry currently?

Understandably, hoteliers seek to increase the appeal of their hotels to attract guests and increase revenue. Fitness centres, swimming pools, restaurants, bars and nightclubs are part of that armoury but one ramification is the increased liability such features bring. In an increasingly litigious society it is imperative that proper risk management procedures are in place to mitigate these risks and avoid litigation.

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THE HOTEL SHOW / DAY 03 ESSENTIAL INSIGHT

All about the money In association with The Hotel Show, hospitality design specialists discuss the impact of successful budgeting, the education of owners and how the adoption of design and build models will keep a project on track. By Melanie Mingas

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hat is the greatest challenge when approaching hospitality interior projects?

All: Budgets.

Marcos Cain: Too often the budgets set can only afford 3-star quality. Client expectations are really difficult to manage, and everybody is going through a value engineering exercise.

Naia Stuyck: I find it very dangerous when the value engineering process happens without us, because the end result not what has been specified. It’s important to finalise the budget before the operator contract is finalised.

Brian Vickery: Many budget issues are due to the inability to deliver a proper brief, which contributes to ROI. Compounding this is the issue of setting a budget that is realistic of the financial goals and brand standards. Where value engineering does occur, it must happen through

design and not construction. To value engineer through construction risks a finished product that will ultimately dilute the impact of the brand.

Faten Alsarraf: There are two main issues concerning operators, owners and budgets.

Sometimes the owners who want to build a hotel don’t have any idea about the operator, they just know it’s a 5-star brand. The other thing is the budget isn’t revealed to the interior design company. They brief you for ‘high end’, then they respond to the price by saying they only want to spend half.

Mariam Al Johar: As a procurement firm we always have a disagreement with designers.

Firstly we don’t know the cost and we try to value engineer, but when we go back to the interior design firm to discuss things they claim elements haven’t been specified. I face this issue repeatedly.

NS: We have so many meetings with owners and

Atti Abuassi Co-founder and director, A&T Group Marcos Cain Managing director, Stickman Interiors

Mr Mohamad Kafel Design manager, McNally Design International

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Mark McCarthy GM, Al Ghurair Rayhaan & Arjaan

by Rotana Dubai

they don’t know about interior design but they do know about money. The owner, who is setting the budget, needs to be educated in the hotel business.

Richard Gosling: Everybody has the same HACCP and Civil Defense obligations, but it’s important for us to be involved in that from the beginning.

As an operator I’m getting quite good at noticing things that operationally don’t make sense and sadly sometimes you can see value engineering!

MC: There’s also an issue in the re-engagement of on-hold projects, that are now back online, but with the budget that was set five years ago.

Mark McCarthy: There was some cost cutting here when the recession hit. Some decisions were made on this project that fortunately we were able to revisit at the later stages, after the appointment of another design team. We were fortunate because it was quality before price and

Pawel Makowski Development manager Middle

Peter Rietveld Managing director Barr+Wray

East, Stylis

Richard Gosling General Manager, Hilton Sharjah Mariam Al Johar Senior project manager FF&E Dept Parker Company

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DAY 03 / THE HOTEL SHOW ESSENTIAL INSIGHT the project still came in under budget.

What are the main trends and client demands emerging currently?

Peter Rietveld: We hope to develop a trend for design and build. Everything comes back to money and a lot is wasted in the design and development process. It means owners will need to direct their contractors at an earlier stage.

FA: I have built this company on the design and build concept because it’s very successful.

You save time on the tender process and you’re working with your own team.

MC: Through experience I have found that when the GM arrives they may have a very different vision to what has already been created. Often I think bringing the GM in earlier would solve this, so concepts are developed correctly.

MM: My suggestion would be to have an operational team in there from the beginning. You only notice once you have your department heads in and the place is open that, perhaps this is a strange place for an office MK: I agree. The design team has their own criteria to follow, but the hands on team thinks more in terms of revenues and practicalities.

RG: No GM knows much about architecture and vice versa, so there is an education process on

Brian Vickery VP, Construction design and engineering, Paramount Hotels and Resorts

Naia Stuyck, Design Manager, Hyatt International South West Asia Limited

Faten Alsarraf, Owner and managing director, Final Fix

both sides. We have found that having the GM signed up as soon as possible does help.

How would you advise a GM whose next career ambition is to handle an opening?

RG: You have to learn a new language, you have to have an open mind, be receptive to new ideas and have patience and understanding of the dynamics and politics of the situation. Realise that the chief engineer is sometimes the most challenging person on the project to understand, but enjoy the process and benefit from the wealth of experience.

On a conversation property such as Hilton Sharjah, how did the brand ensure safety standards were met when the construction was already complete?

RG: Our process is that we come to the property and raise a PIP, outlining everything that needs to happen before we can raise the Hilton flag. The ramifications of something going wrong, especially in fire life safety, obviously can be very severe. Don't adopt that penny wise pound foolish mentality.

Two main trends are emerging in interior design, the integration of technology in guest rooms and the sourcing of sustainable materials. How are these two concepts affecting design?

PM: We have faced many difficulties with technology. A designer may just send the device outline and we have to do the rest, as a fit out, and then we have to educate ourselves on how it will work and integrate. The designers should be going into those details and explaining to us as the fit out contractor what they want.

MC: There are threats in this issue – how do hoteliers update design guidelines with innovation, which progresses every year, when the documents themselves don’t?

BV: I’m writing revision number one on Paramount’s design guidelines right now and we are approaching those standards from an open perspective vs prescriptive, because it’s difficult as an owner/operator to meet your own standards.

How can you do everything in the book on every hotel project globally, when each is so different?

BV: We will look at our design standards from a wider point of view and because we have a creative DNA, they are established on base standards. We are saying to our designers: ‘There is no box but here is the basis to work from’, so we can adapt to changes, and balance technology as a need rather than intrusion. Everybody is talking what 5-star means to the operator and guest. At the end of the day it’s what you can deliver as a service. Classifications for us are about who you align yourself with in the market place.

MM: The DTCM standards have been in draft form for the last five years, and they have become much more specific over that time, so for example there are tiers of 5-star ratings.

BV: I recently looked at the 5-star standards for hotels in Ireland and then compared those to the

YOU HAVE TO LEARN A NEW LANGUAGE, YOU HAVE TO HAVE AN OPEN MIND, BE RECEPTIVE TO NEW IDEAS AND HAVE PATIENCE AND UNDERSTANDING OF THE DYNAMICS AND POLITICS IN THE SITUATION DTCM standards, just to see where the delta is, and that was an interesting exercise.

What trends are emerging in the procurement of FF&E? Miriam Al Johar: We always have challenges between the designers and owners. We usually go to the specific source to get our prices. We understand the designer has worked very hard, and we would also like to work with suppliers capable of delivering, but unfortunately when cost comes in this is always a no no. That’s where value engineering comes in and we enlist manufacturers we are comfortable to work with and manufacturers who can deliver the standards specified. For the designers it’s taking a lengthy period to conclude that part of the process.

When the cost is restricted we don’t have a choice; we have to be honest with the client and be on their side.

What will hotel rooms look like in five years and what will drive this trend?

MC: You’ll design your own room. It’s all about content, you carry it, it’s everywhere, and when you enter this space it will interact.

NS: At Hyatt we log guest preferences, so we know minibar and pillow preferences, for example.

It’s about personalising service while being more interactive, incorporating self service, and enhancing the experience of guests through a new strategy to re-focus the experience on the destination, rather than the brand.

RG: On the other hand, looking at technology, things are actually becoming impersonal because more often the chance to interact with guests is being eliminated.

Hospitality Business ME magazine would like to thank Rotana Al Ghurair for hosting the discussion in Iranian restaurant Shayan.

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DAY 03 / THE HOTEL SHOW ESSENTIAL INSIGHT

Setting the scene What makes a memorable dining experience? Well, the food, of course - that should be exceptional. And great service is also an essential part of any good meal. The third element?

That one’s a bit more intangible, but the restaurant ambience and design needs to be sympathetic and in keeping with the food. Pro Chef ME editor Dave Reeder chats to three industry veterans to get their views on trends in restaurant design and how the eating out scene is changing

G

et a small handful of industry experts round a table, sit back and listen. How do the experts feel impats the dining experience? Which design disasters still leave chefs in a cold sweat? Willi Elsener, MD of Bespoke Concepts’ Food & Beverage Division; Deff Haupt, culinary director of Kempinski Hotel & Residences, Palm Jumeirah; and Michael Kitts, director of culinary arts, The Emirates Academy of Hospitality Management, share their stories.

Is good design essential to a good meal?

Willi Elsener: Food and service are always a must; good service is so important. But I believe the new differentiation is to ensure that the room is comfortable.

Michael Kitts: What’s important, I think, is what happens when you walk in the door - that wow factor. Of course, if the food is not there to the right level then the design’s just a waste of money.

WE: You can have fantastic design, but often the lighting is the critical element.

Deff Haupt: The risk being taken is that you end up going anywhere and you keep seeing the same concepts. Look at all day dining - everything’s the same and you don’t feel any individual flare.

they want a more flashy experience.

WE: I do think there’s a difference between dining concepts in hotels and standalone restaurants. An Italian restaurant can be anything really.

So for you design is less important?

DH: I think food and design have to work together to deliver something amazing. Look at La Petite Maison - I don’t see it as really having been designed. It’s just a small Nice bistro. There’s a restaurant where you don’t need amazing design - just good food, an efficient kitchen and good service.

What do you look for in a restaurant?

WE: The food, but if the experience is bad I don’t give a place another chance. That said, I used to go quite often to somewhere not very special but where there was a buzz and I knew the staff. Yet here’s an example of how even the smallest things can change your mind: I like a glass of wine and this restaurant suddenly changed the glasses to a much bigger size, though the portion was the same. It’s a small thing, a psychological thing but it spoilt the experience.

MK: In Dubai, we’re very spoilt for choice and frankly restaurants get one bite of the cherry. If they don’t get it right, then...

WE: If a restaurant charges me more for a glass of wine than a main course, then I won’t support it.

DH: It’s often the simplest things. You can go to a

It’s certainly true that some places are horribly overdesigned...

DH: In Berlin now there’s a trend towards trash, but places only stay popular for a short time.

Nobody wants to sit in an empty restaurant. I think there a real difference between different age groups. Over 45 perhaps, people are looking for great service and a chance to relax; under that,

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THE HOTEL SHOW / DAY 03 ESSENTIAL INSIGHT place and have the most incredible salad dressing but the next time you go back it’s only good.

Consistency is so important.

MK: One thing I like is how Okku changes in the evening from dining to a more clubby feel, It’s very slick.

DH: I know this comes up in every discussion but you need an owner with a dream. In Berlin, I’ve seen the best chefs open places and then not survive the first year because diners want fun.

WE: It’s the same in the UK - how many places close down? It’s scary. The big change here will be if standalone restaurants are able to serve alchohol and that will be a major wake up call for hotels. Already, the number of bargain offers shows how fierce the competition is.

How likely is a change in the alcohol policy?

WE: I have no inside information but the success of restaurants in DIFC shows a way forward maybe.

MK: I’d say that, for 2020, people will need that choice. They don’t always want to eat in a hotel.

DH: If there is a change, I personally doubt that hotels would suffer too much.

WE: It’s more than a tourist market, of course, Expats are increasingly conscious of their spending and would often rather go to a reasonable restaurant.

Which brings us to another major change - the rise of casual dining. Are the days of fine dining numbered?

WE: It’s all to do with a shift of generations younger people have different demands and socalising is important. Trendy places in the UK have shown us the way with basic design, communal tables and so on. It’s a different dining experience. Fine dining will not, I think, continue as it used to. We have to redefine it as that 3-star experience is not the exception.

DH: Yes, it’s all about the socialising and, in Dubai, there are a lot of people on their own and they want to be with other people. Fine dining is now for special occasions and I feel it’s sad that it’s changing. But even chefs meet up for lunch evening meals are just too long!

WE: Fine dining will always be there, but things change.

MK: I think you’ll see celebrations at the top end and most restaurants will become places for social networking.

WE: Yes, a different experience. We’re of a generation who liked to dine out but we need to forget our emotions here. Variety is nice.

DH: When people decide to go out and there’s no special occasion, then they like places where they’re known. If the food and experience is consistent, then they’ll go back. Let me tell you of this place in Berlin which has become an institution, Cookies.

The German dining experience used to be very, well, proper and correct. Cookies is a bar, a club and a restaurant and the owner could have done anything with the space but he went for trashy.

Nothing is beautiful but you go there and you’ll see

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“WHAT’S IMPORTANT, I THINK, IS WHAT HAPPENS WHEN YOU WALK IN THE DOOR THAT WOW FACTOR. OF COURSE, IF THE FOOD IS NOT THERE TO THE RIGHT LEVEL THEN THE DESIGN’S JUST A WASTE OF MONEY” an ambassador next to a punk next to an actress.

Why does it work? Because the food and price are correct.

WE: Socialising needs the right infrastructure to make it work. You see it in places like the traditional souk in Doha with little coffee shops where people meet or work or just watch life.

What major changes do you see?

DH: I don’t think people realise how tough it is to create a fine dining menu. How do you grow a restaurant here? Hotels are too demanding.

Standalone restaurants are impossible because of the alcohol restrictions.

MK: In the past in London it was killer to a great restaurant in a hotel if there wasn’t a seperate entrance.

DH: I do think we have a problem. Where can a young chef grow here? It takes time to get a name, but then where does he go. Look at the number of chefs behind a restaurant with a named chef who knows them?

So is the lack of Michelin in the region distorting the market?

DH: Becoming a great chef is the same here as anywhere. You can make your name in two to three years if you consistently deliver great food, but where then?

Back to trends...

DH: I’m very afraid about one thing: consulting companies with experience in the US and UK markets who come up with amazing concepts. But the food is too similar and so everything becomes the same. The same menus.

WE: Cosmopolitan.

MK: Global.

WE: The thing is that hotels put a lot of efforts into rooms and they have amazing market research but they don’t use it for the restaurants.

So much is based on emotional decisions - The GM will decide something based on what his wife says.

So who’s the next big group of customers?

Russians or Chinese?

WE: There’s nothing wrong in targeting groups as long as you do your market research. So many people in hospitality say they know Dubai - no, they don’t unless they do in-depth market studies.

If you do that and if you develop the right concept, then customers will come.

DH: There’s one common problem in hotels. You need space for breakfast but then there’s not much doing over lunch, so it’s only really then evening when you can do real dining.

WE: So many things are happening in the global food market, but the dynamics are different here.

MK: I think Japanese cuisine will keep getting better. Everyone seems to love sharing.

WE: If we’re talking trends then we need to define them. Both Japanese and Indian are very sustainable as business models. Other trends will stay with us but change - sustainability evolves into organic and artisan and so on. Generations will make the changes.

DH: The worst thing I see all the time are fixed stations for all-day dining. If diners are not using all of them, then you’re losing money - they don’t look nice when they’re empty. You need flexibiliy.

MK: If you want to share plates then you don’t mind being quite cozy but, personally, I dislike it when restaurants put in too many seats and it feels so over-crowded.

What is the biggest problem that ‘design’ brings?

WE: The main one is when the basic design of a building is not efficient. A project will be driven by the design of a conceptual architect but the result can be a nightmare.

MK: In some hotels, finding the washroom turns into a real expedition. You end up having to walk so far that you might as well strap on a backpack!

WE: Owners and operators sometimes just don’t see the loss of efficiency DH: An owner needs to be fully aware of what he wants to do with a property to maximise his return.

It may be that it makes more sense to make a hotel a 3-star rather than a 5-star in order to reduce operational costs and make more money.

WE: Of course, the owner wants his return. Hotels are very good at providing what guests want in a room, now they need to put that effort in other areas.

A good first step might be making lobby areas into places more suitable for business and socialising.

Dave Reeder will chair 'Waste Control During the Holy Month' at 16.00 today in the main Vision Conference theatre. Joining him on the panel will be: Uwe Micheel, director of kitchens, Radisson Blu Dubai Deira Creek; Sascha Triemer, VP culinary, Atlantis, The Palm; Harald Oberander, director of kitchens, DWTC; Michel Jost, executive chef, Yas Viceroy; John Cordeaux, executive chef, Fairmont, The Palm.

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DAY 03 / THE HOTEL SHOW CONFERENCE SCHEDULE

Today at the conference 30 SEPTEMBER 2013 11.00am Show Opens 11.25am Jeff Price & Sponsor Opening 11.30am KEYNOTE: Minimize costs while maximizing guest experience Reducing carbon footprint, limiting energy consumption and driving resource efficiency. A case study of a world class hotel brand in the Middle East.

SPEAKER: Johan Samuelsson, Vice President and Managing Director, Trane, Middle East and Africa Hardeep Singh, Services Director, Trane Middle East and Africa Muhammad Asif Waheed, Cluster Chief Engineer, Suite Novotel & Ibis Mall of the Emirates, Novotel & Ibis Deira City Center, Ibis Hotel Al-Rigga 12.00pmWHO SHOULD ATTEND: GM, sustainability manager, revenue management 12.15pmHotel Revenue Management An analysis of how the region's pipeline could impact on revenue targets for 2014, and how to maximise on opportunities and minimise risk.

PANEL: Jeff Strachen, Consultant (CHAIR) * Nehma Imad Darwiche, CEO, JANNAH INTERNATIONAL * Sascha Seefried, Regional Director of Revenue, KEMPINSKI * Tarek Lotfi, Regional Director of Revenue, GOLDEN TULIP MENA * Bassem Salem, Revenue Director, ACCOR WHO SHOULD ATTEND: Revenue manager, GM, EAM 1.00pm Minimising your Liabilities

Law is a game of risk, but that’s a risk hoteliers cannot afford to take. Hear how to reduce your risks and increase the comfort and safety of your guests from Dubai-based legal expert, Mark Fraser SPEAKER: Mark Fraser, Managing Partner, TAYLOR WESSLING 1.30pm WHO SHOULD ATTEND: GM, HR, EAM, HoD, AVP, PR executive 1.45pm KEYNOTE: All Eyes On Africa As far as emerging markets go the lucrative opportunities in Africa today will remain unrivalled for decades. Guy Wilkinson speaks about his experience of the fastest growing continent on earth and reveal exclusive company news concerning expansions and market growth.

SPEAKER: Guy Wilkinson, Managing Partner, VIABILITY" WHO SHOULD ATTEND: AVP, GM, HoD, HR 2.30pm Dubai Green Tourism Award Launch of third cycle 2013/2014 Followed by - 2011 Award Winner Case studies Novotel, Ibis, Holiday Inn Express, Savoy, JA Resorts 3.45pm WHO SHOULD ATTEND: Hotel manager, sustainability manager, hotel engineer, CSR director 4.00pm Waste control during the Holy Month After Ramadan and Eid, hoteliers discuss how they reduced food waste during the holy month and how this impacted on their bottom line, while

meeting CSR targets.

PANEL: Dave Reeder, Editor, Pro Chef ME, Uwe Micheel, Director of Kitchens, RADISSON BLU, DUBAI DEIRA CREEK Sascha Triemer, VP Culinary ATLANTIS Harald Oberander, Director of Kitchens, DWTC Michel Jost, Executive Chef, YAS VICEROY John Cordeaux, Executive Chef, FAIRMONT THE PALM WHO SHOULD ATTEND: Culinary director, head of kitchens, purchasing manager, executive chef 4.45pm Making Hospitality More Sustainable Panel Discussion PANEL: Melanie Mingas, Editor, Hospitality Business ME (CHAIR) David Thomson, Chief Operating Officer,JA RESORTS & HOTELS * Sandrine Le Biavant, FARNEK (Green Globe Representative ) Mr. Christophe’ Fourment, Hotel Manager, TIME GRAND PLAZA HOTEL Fredrik Reinisch, GM, JA JEBEL ALI GOLF RESORT Mr. Imran Changezi, Hotel Manager, JUMEIRAH EMIRATES TOWERS WHO SHOULD ATTEND: GM, engineer, AVP, HoD, purchasing manager sustainability manager, CSR director 5.30pm World Hospitality Championships 6.00pm WHO SHOULD ATTEND: Chefs, F&B Managers, GM 6.15pm CLOSING ADDRESS: JEFF PRICE 7.00pm SHOW CLOSE

SEPTEMBER 30 - 2013 THE HOTEL SHOW

29

Media partner:

Offical media partner:

THE HOTEL SHOW / DAY 03 DUBAI WORLD TRADE CENTRE

General information

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he Dubai International Convention and Exhibition Centre (DICEC) offers a range of dining, retail and business services for both organisers and visitors.

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PRAYER TIMES Day

Date

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Asr PM

Magrib PM

Isha PM

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Sept 28

04:49

12:16

03:41

06:11

07:41

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Sept 29

04:50

12:15

03:40

06:10

07:40

CedZWo

Sept 30

04:50

12:14

03:39

06:09

07:39

30

THE HOTEL SHOW SEPTEMBER 30 - 2013

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Lasting impressions...

Begin with the air your guests breathe

Visit us at Hall 8, Stand 8 B241 Meet us at the Vision Conference: 30 September at 11:30am

We let your guests experience optimum environmental comfort while you save on energy costs, improve productivity and sustain your facilities with complete peace of mind.

• • • • •

Climate control for every purpose Guest room management Energy and Building management Complete HVAC care Flexible cooling services

With Trane Hospitality Solutions, gain sustainability for your built environment.

Trane Middle East and Africa HQ U-Bora Towers, Business Bay, Dubai Office +971 4 428 5200 Fax +971 4 428 5390

Visit www.trane.com to learn more