Hospitality News Middle East - August/September 2018 (Issue 118) by Hospitality Services

EDITOR'S VIEW

Group editor Nouhad Dammous Managing director Joumana Dammous-SalamĂŠ Editor Annie Keropian-Dilsizian

Locally, regionally and internationally, renovation and innovation are necessary in all hospitality

Publication manager Randa Dammous-Pharaon Publication executive Rita Ghantous Graphic designers Elias Tufunkji Ibrahim Kastoun Features consultant Rana Freifer Features writer Jad Haidar Sub-editor/writer Miriam Dunn Community manager Lisa Jerejian Sales executives Michel Ajjoub, Maha Hasbani, Josette Hikri, Nancy Mouawad advertise@hospitalityservices.com.lb Subscription coordinators Houayda Haddad-Roumman Mirna Maroun subscribe@hospitalityservices.com.lb Circulation coordinator Rita Nohra News news@hospitalityservices.com.lb Production & printing Arab Printing Press Photographer Pavlos Nikolaou Photography Published by Hospitality Services sarl Lebanon Borghol Building, Dekwaneh P.O.Box 90 155 Jdeidet el Metn 1202 2020 Tel: +961 1 480081 Fax: +961 1 482876 info@hospitalityservices.com.lb hospitalitynewsmag.com Dubai Tel: +971 56 6661718 All the information disclosed in the magazine was provided by the parties concerned by each publication and checked to the highest possible extent by the editors. However, the magazine cannot ensure accuracy at all times of all information published and therefore could in no case be held responsible should any information reveal to be false or insufficient. We welcome views on any subject relevant to the hospitality industry, but request that letters be short and to the point. The editor reserves the right to select and edit letters. Hospitality News ME is distributed to trade professionals in the catering and lodging industry in the Middle East.

Renovate or innovate for continuous success Renovate means to make improvements on existing activities Innovation means implementing new ideas, creating dynamic products or improving existing services. Not every new thing is an innovation some are more renovation than an innovation. With the intense competition, hotels, restaurants and similar establishments have to be faced to reinvent themselves because hotel, restaurants owners and managers can no longer be mere innkeepers only, they must rethink how space and time are used. The time has come to export or expand as a franchisor or as a franchisee. In many areas new concepts and new niches are just waiting to emerge, socialization and artificial intelligence are the two legs on which new concept must be based treating interaction between empathy and the efficiency brought by artificial intelligence will allow us to better respond to customerâ&#x20AC;&#x2122;s desire and expectations. In order to succeed in this endeavor it will not be only necessary to recycle old recipes but to find for all products: The new key factors that will make the difference for each customer profile (desire). The use of an idea or creativity to improve the products, process, procedures that increase the significance, usefulness and performance of the products and services in a changing environment and continuous renewal and adaption request to stay in business Locally, regionally and internationally, renovation, innovation and technology are necessary in all hospitality existing activities. My hope is that owners and managers will consider its necessity for the future continuous success of our hospitality industry. Nouhad Dammous Editor-in-Chief Docteur Honoris Causa

In this issue Aug - Sep 2018

EDITOR’S VIEW

Renovate or innovate for continuous success

NEWS

HORECA NETWORK

08 Industry Overview 10 Hotels 14 Food & Beverage 18 Chefs 20 Suppliers 24

HORECA Jordan means business

EVENTS

SEEN & HEARD

28 30

31 32

André J. Cointreau President of Le Cordon Bleu with Nouhad Dammous

Christian André Pettersen from Norway, wins Bocuse d’Or Europe

Tony Ramy, president of the Syndicate of Owners of Restaurants, Cafés, Night-Clubs & Pastries, Lebanon

Spotlight on the outdoors and travel in Lebanon NRA trends for the region Nespresso partners with Bocuse d’Or to crown Europe’s best Morocco wins first Bocuse D’or in Africa

WHERE TO BE SEEN

The third edition of the Beirut Restaurants Festival 34-35 Whisky Live Beirut, Beirut Cooking Festival, Salon du Chocolat Beirut, The Hotel Show Dubai, Sial Paris, GulfHost

BUSINESS 54 58

MARKET UPDATE Oman: Where hospitality grows stronger

BUSINESS INTERVIEW Reclaiming the golden era with Tony Ramy

GASTRODIPLOMACY 60 Tasty Lebanon: The Lebanese

government's first gastrodiplomatic initiative

EYE ON Armenian cuisine

F&B 66 Restaurant trends for 2019 68 What's on a F&B investor's checklist? RESTAURANTS 70 Food hall explosion: an alternative to all

day dining?

Experiential hospitality

ARCHITECTURE & DESIGN

TECHNOLOGY 76 GDPR and its impact on the hotel sector:

The need to be compliant-ready

HUMAN RESOURCES Striving toward women’s equal opportunities in hospitality

@Hospitality_Mag

HospitalityNewsME

MENA HOTEL INVESTMENT REPORT 2018 38 46 48 50 52

125 top hotel projects Owner's den with Saad Audeh of Campbell Gray Hotels Future-proofing hospitality with Dr. Martin Berlin, PwC Into the MENA hotel investment landscape with Amr El Nady, JLL MENA & Fuad Al Alem, Knight Frank Middle East Blockchain in boosting hotel loyalty programs

SOLUTIONS HUMAN RESOURCES 80

Play the game and win!

The sandwich business structure

MANAGEMENT

PRODUCT ZONE NEW PRODUCTS 84

On the market

EQUIPMENT 86 92

Showtime service: the latest tableware trends A packaged deal: packaging experts discuss the newest developments

FOOD 94

What's clucking: poultry's popularity on the rise

BEVERAGE 96

Premium water is the new wine

Chocolate bites

CHOCOMANIA

WE WERE THERE 100

Out and about with Hospitality News ME

Coming issue Oct - Nov 2018

• Special report Coffee & tea • Market update Bahrain • Food Chocolate • Equipment Small kitchen equipment

FOR UP-TO-THE-MINUTE DAILY NEWS FROM AROUND THE HOSPITALITY INDUSTRY GO TO

HOSPITALITYNEWSMAG.COM 92

I R R E S I S T I B L E AT T R A C T I O N Served by more than 750 top-rated chefs. Discover Nespresso on www.buynespresso.com

NEWS

INDUSTRY OVERVIEW

UNIDO’S YAD PROJECT BREATHES FRESH AIR INTO LEBANESE HANDCRAFTS

TRENDING ON

HOSPITALITYNEWSMAG.COM Those Who Inspire, Lebanon

A contemporary Lebanese craft collection, titled ‘YAD’ has been launched, featuring the work of more than 20 Lebanese handcrafters. The collection comes under the ‘Supporting Host Communities in Lebanon affected by the high influx of Syrian Refugees’ project, which is funded by the Austrian Federal Ministry for Europe, Integration and Foreign Affairs, and designed and implemented by the United Nations Industrial Development Organization (UNIDO), in close coordination with the Ministry of Industry. The initiative, which has been ongoing for over a year, aims to help small producers of handicrafts throughout the country to develop their craft businesses, either by evolving their operational processes or by modernizing their end products to find new clients. Nada Barakat, national project coordinator at UNIDO, said programs that will help maintain cultural heritage with a focus on the handicraft sector are lacking in Lebanon, while a dearth

of marketing opportunities is the biggest challenge operators face. “For this reason, UNIDO, through this project, designed creative and innovative tools by creating new lines, concepts and shapes, and by improving the packaging of products all ‘Made in Lebanon’,” she said. According to Barakat, after 18 months of engagement, those involved have begun to believe that by investing in technology and innovation in areas focused on Lebanese traditional culture, communities have the potential to stand on their own feet. “We shouldn’t forget that due to the unprecedented socio-economic challenges that the country has been facing since 2011, micro-industries are struggling to sell their products, which is made even harder by the absence of tourism,” she said. “This new collection will help Lebanese producers compete with more confidence, nationally and internationally.” unido.org

YAHYA KASSAA TO LEAD THE LEBANESE FRANCHISE ASSOCIATION UNTIL 2021

Founded by Delphine Barets and Marlene Plomik as a publishing company, Those Who Inspire Ltd. launched its first book in 2012, aimed at encouraging millennials in Oman to follow their dreams, and has never looked back. Since then and on the back of overwhelming feedback, the authors decided to apply that same formula around the globe, with the result that the venture has grown into a movement which today includes Oman, UAE, Nigeria, Hong Kong, Kuwait and Mexico. In June 2018, Lebanon joined the ranks of these predecessors, with a book launch event at ESA marking the occasion. The publication features local individuals (30 women and 29 men), from various disciplines and based in different industries. Notable hospitality figures featured include Christine Assouad, Kamal Mouzawak and Joumana Dammous Salame. Marriott launches Tahseen Hospitality Training program in Egypt

Marriott International is reinforcing its commitment to Egypt with the launch of Tahseen, a hospitality training program developed in response to a growing need for talent within the industry. Created in partnership with Helwan University and Professional Development Foundation (PDF), the program is focused on fasttracking the next generation of hospitality leaders from Egypt by providing them with firsthand experience and a springboard to launch successful careers in the industry.

of forming a coherent and balanced board of directors, based on three elements and key principles that will strengthen the council when combined. This will be achieved first by representing the leading brands throughout Lebanon and the world, second, by including new blood, alongside successful and dynamic elements, and third, by including leading Lebanese businesswomen who have built successful brands. lfalebanon.com

HOSPITALITY NEWS ME | AUG-SEP 2018

Nespresso unveils new boutique in the UAE

Nespresso has introduced an award-winning, new boutique concept in Dubai Marina Mall. First launched in Cannes, the concept, which was awarded Best Food & Beverage Concept by MAPIC, the renowned international retail real estate conference, is now being rolled out worldwide. The concept features two sensory touch points - a Sensorial Welcome and Discovery at the Bar - with each carefully designed to enhance the retail experience. WASHSMART app by HOBART wins award

HOBART, a food service equipment supplier, was recognized for its new app, WASHSMART, during Allianz Industrie 4.0’s ‘100 Orte für Industrie 4.0 BadenWürttemberg’ recently. The award-winning app provides digital support for warewashing via text and symbols. It allows the user to monitor the status of the dishwasher, its operating costs and chemical consumption, as well as other parameters, by smartphone or tablet. Alshaya debuts a new entertainment concept in Kuwait

The General Assembly of the Lebanese Franchise Association (LFA) elected a new administrative body, composed of 12 members, whose mandate extends until 2021. The elected representatives are: Yahya Kassaa (president); Michel Ferneini (vice president); Karim Miknas (secretary-general); Aline Kamakian (treasurer); Charles Arbid; Anthony Maalouf; Wael Sinno; Issam Rahal; Joumana Dammous Salame; Ranime Hallab; Maysoun Rifai; and Carl Najjar. Kassaa spoke about the importance

International retail franchise operator M.H. Alshaya Co. has debuted its new entertainment brand TEKZONE at Kuwait’s The Forum – The Avenues. The dynamic, fun, family entertainment brand is set in a futuristic environment that reveals a new dimension in leisure and entertainment. With over 85 video projections across the floor and over 70 screens on the walls, visitors are immersed in a time-travel dimension that alternates between three themes - ocean, jungle and future city.

CMY

NEWS

HOTELS

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OFFICIAL OPENING OF BURJ ON BAY HOTEL

THREE MAJOR PROJECTS TAKING SHAPE IN THE ME

André J. Cointreau President of Le Cordon Bleu with Nouhad Dammous

International communications director Isaure Cointreau talked to HN about Le Cordon Bleu’s longstanding achievements, which it continues to build on, over 120 years on. “Since it was founded in 1895, Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, has provided a whole range of technical and university-level training programs for working in the hospitality industry,” she explained. Cointreau added that the school’s role has always been to perpetuate the techniques and expertise inherited from the great names of French cuisine, both in France and abroad. “In line with that philosophy, its mission in Lebanon is to provide students with the means with which to highlight their own country’s culinary heritage, as well as allow their

creativity and modernity to emerge,” she told HN. “To do so, the changes, which constantly impact the culinary arts, whether in terms of developing ingredients, techniques, equipment or trends, are continuously taken into account to provide excellence in teaching.” Cointreau noted that the school aims to train the next generation of chefs, hospitality and gastronomy managers of the industry by providing the highest culinary standards on offer anywhere. “The program will help students better understand their own respective markets, as well as the available local ingredients and flavors that could be used to launch a business project within their existing context. This will increase their chances of not only finding a job, but also ensuring long-term career success.” burjonbay.com

VILLA CLARA OPENS IN GREECE

Marie-Hélène Moawad and Olivier Gougeon

Villa Clara, a Lebanon-based hotel and restaurant concept, has expanded into Greece, and opened its first ‘maison particulière’ at the fishing port of Agia Marina on the island of Leros, just a few miles from Bodrum. Marie-Hélène Moawad, owner and concept creator of Villa Clara Boutique Hotel and Restaurant, told HN that together with her husband and cofounder, Olivier Gougeon, they chose Leros for its intimacy, fascinating modern history and especially because the island is not part of the traditional touristic circuit. "These characteristics reflect the Villa

HOSPITALITY NEWS ME | AUG-SEP 2018

Clara identity and lifestyle," she said. The villa, which dates back to the early 1900s, was first discovered by the duo four years ago. It has seven rooms, all boasting Apivita Greek amenities, which are organic and rich in bee derivatives. Investment in the project is EUR 1.5 million. Moawad revealed that they intend to further expand the Villa Clara brand. "Our dream is to open Villa Clara properties along the entire Mediterranean coast," she said. "The third property will hopefully be on the island of Salina.” villaclara.fr

Hani Kafafi

An interview with Hani Kafafi, CEO of Al Houda Hotels & Tourism Company, which operates in Kuwait, Cairo, UAE and Iraq, revealed details of the asset management and development company’s three current projects. Elaborating on these, Kafafi told HN, “The first project is located in Najaf, Iraq, at Al Salam Mall, and is a 15,000 m2 shopping mall, connected to the Ramada Hotel and Suites, which has 225 rooms, and the Ramada Plaza, with 240 rooms.” He added that the project is sited about half a kilometer away from Imam Ali Mosque, giving it a highly strategic location, with completion scheduled for the fourth quarter of this year. “The second major project is the complete refurbishment of the Holiday Inn Cairo Maadi Hotel,” Kafafi continued. “It has 171 bedrooms, all of which have been refurbished, making them among the best rooms in their category. The hotel’s electro-mechanical systems have been renovated, as well as The View, an ‘all-day dining’ restaurant, the new Score Bar and The Lobby Café.” Kafafi added that the company is also converting 63 long-term lease apartments into a Holiday Inn hotel complex. Upon completion, the hotel will change its name to Holiday Inn & Suites Maadi, Cairo. “The third project is the InterContinental Hotel Al Thuraya City, Kuwait, which will have 108 units, including suites and luxury hotel apartments. The hotel will also have its own pool, spa and club lounge, as well as substantial meeting and conference facilities. This project is expected to open in 2020,” he finished. alhouda.com.kw

NEWS

HOTELS

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PEOPLE ON THE MOVE

Le Bristol Hotel Beirut has welcomed its new general manager Joseph Coubat. A graduate of the Institut de Management Hôtelier International Cornell – ESSEC in France, he started his hospitality career in 1986 and held a variety of senior positions, including IHG, before joining Rotana as area VP in 2008.

Neil Houghton is the new general manager of InterContinental Abu Dhabi. In his role, he will manage overall hotel operations for the awardwinning property, which is located in the heart of Abu Dhabi. Houghton brings over 30 years of leadership in the hospitality industry to his new post.

Makkah Millennium Hotel and Towers in KSA has appointed Saad Khayat as its new cluster general manager. Saad has built up over 25 years of experience in business and hospitality, in Makkah. Prior to this appointment, he was the general manager of Sheraton Jabal Al Kaaba Makkah hotel.

Langham Hospitality Group has announced the appointment of Stefan Leser as CEO. Based in Hong Kong, he will oversee all aspects of the group’s global portfolio of hotels, resorts and residences. Leser has nearly 30 years of experience in the travel and hospitality industries and was most recently at Jumeirah International.

Millennium Madinah Airport has appointed Murad Mustafa Al-Sabbah as general manager to oversee the day-to-day operations of the recently opened 5-star luxury property. With over 20 years of experience, Al-Sabbah will raise brand awareness and handle financial planning and revenue management in his new role.

InterContinental Doha recently welcomed Elie Saliba as its new resident manager. Saliba, who started his career with InterContinental Hotels Group in 2002, brings with him more than 18 years of experience in the hospitality industry. Most recently, Saliba was food and beverage director at InterContinental Jordan – Amman.

HOSPITALITY NEWS ME | AUG-SEP 2018

Jad Shamseddin has recently joined Al Hokair Group as managing director. He has a master’s degree in hospitality management from the Faculty of Tourism, Lebanese University, and has previously held general manager roles with Starwood and IHG. Shamseddin joins Al Hokair from Millennium Hotels, where he was regional director for hotel openings. In his new role, he will oversee Al Hokair’s 40+ managed and franchised properties, as well as the hotels’ division corporate team. In a separate appointment, Danny Geadaa has been made general manager of Al Hokair Group’s Novotel Yanbu hotel. He takes up his new post from Lebanon, where he recently opened and operated Citea hotel, a Beirut-based aparthotel concept. Geadaa is a graduate from London, with a hospitality management degree from Cavendish.

Grand Hills, a Luxury Collection Hotel & Spa, has made Adolph Spiro its new hotel manager. Spiro takes up his new post after holding the position of director of finance. He started his career as an auditor, before moving into the hospitality field in 2003. The following year, he moved back to Lebanon and joined Grand Hills Broumana as chief accountant.

Kempinski Hotel Amman has appointed Mark Timbrell as general manager. Timbrell was previously general manager of Oryx Rotana in Doha, Qatar. He began his hospitality career in 1983 in Britain and moved between several hotels, before he took the leadership of Forte Grand Hotel in Amman - Jordan, Regency Intercontinental Hotel in Bahrain and other hotels. The Ritz-Carlton, Bahrain has welcomed Bernard de Villèle as its new general manager, joining from The St. Regis Mexico City. A fervent leader and visionary with nearly four decades in luxury hospitality, de Villèle will oversee all operational facets of the resort, elevating hospitality excellence and expanding guest experiences throughout.

Poppy Seed Éclair

Easy Fiber Éclair

Pesto Éclair

Multicereal Éclair

NEWS

FOOD & BEVERAGE

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VENTURE GROUP LAUNCHES FIFTH CLUSTER IN LEBANON

IN BRIEF Three winners at Vresso’s bartending competition

The fifth cluster by Venture Group will be an all-year-round destination in Beit Mery, which is slated to open within 18 months, Rabih Saba, managing partner at the company, revealed to HN. The name of the development has yet to be announced. Built on a 5,000 square-meter plot of land, the project will feature 14 premium F&B concepts, an anchor concept, the gourmet version of Le Charcutier chain of supermarkets, together

with the biggest climbing wall in Lebanon. It is expected to create 500 direct job opportunities. The development will stretch along a 200-meter facade on the main road, which will give tenants considerable exposure. The total investment in the project is USD 12 million, while the tenants will deploy another USD 8 million in fit-out investment. Four other cluster projects are in the pipeline, Saba added. venturemea.com

THE SHOGUN EXPANDS ITS REACH Aref Saade, founder of The Shogun concept and treasurer of The Syndicate of Owners of Restaurants, Café, Night-Clubs and Pastries, revealed that his premium sushi restaurants are now offering take-out and delivery services under the name of “Shogun To Go”. Discussing the innovation, Saade said, “We import the food packaging used in China and Japan and assemble it here to guarantee optimal quality during transportation, home consumption and storage.“ He added that this is especially important when it comes to raw fish, which has a level of acidity that interacts negatively with certain types of cardboards and plastic packaging, risking the spread of disease over

HOSPITALITY NEWS ME | AUG-SEP 2018

time. “We’ve also revised our entire concept and menu, thereby adding more options. We also use authentically-imported ingredients and sauces from Japan to better cater to lovers of Asian cuisine. Furthermore, we merged our Chinese restaurant with our Japanese one to serve a broader audience,” Saade said. The casual/fine-dining Chinese-Japanese concept falls under The Shogun umbrella and is titled The Shogun Lounge. “We’ve also re-established our partnership with the GIA Group and now have Shogun outlets inside all Duo restaurants. Best of all, the system, kitchen, food, quality and service are identical in all branches,” he said. theshogunlounge.com

Ten participants competed in different categories (bartenders, head bartenders, and beverage managers) at Vresso’s bartending competition, which took place on July 3 at Vresso Bar. During the competition, each bartender was given 20 minutes to prepare two cocktails: an original Pina Colada with a twist and another drink of their own creation. Participants who used the Magnablend from Taylor were awarded bonus points for each drink. Three experts - Mike Bkassini, Khaled El Hajj and Sevag Jerejian judged the competition. Elie Bseibes won first prize and was awarded a ticket to attend the Athens Bar Show 2018, followed by Sam Aw in second place and Jade Ismail in third. vresso.com Dunya restaurant to open UK branch

Dunya Beirut, a high-end Lebanese restaurant, reminiscent of Lebanon’s golden era, which opened in 2014, is expanding its operations to London, with plans to launch six months from now. Nestled in the heart of Knightsbridge, one of the capital’s exclusive residential and retail districts, Dunya will offer visitors a host of services. The restaurant will be set over two floors, with the upper level boasting a spacious interior, serving an a la carte menu, to a backdrop of oriental style architecture. The lower floor will be a lounge offering a set menu to its guests, as well as a host of live musical performances. facebook.com/dunyabeirut

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NEWS

FOOD & BEVERAGE

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NEW OPENINGS EGYPT

UAE

ABD EL WAHAB RESTAURANT

BABEL LA MER

SEASCAPE RESTAURANT

Renowned for its progressive cuisine since 2009, Babel launches its waterfront property at La Mer in Dubai, featuring a contemporary fusion of Lebanese flavors, with an array of seafood specialities. Opened June 2018 Owner Afkar Holding Covers 260 Average price/person AED 360 for two (USD 98) Typical dishes Unconventional hot and cold mezza, progressive poultry based treats and seafood dishes. Address La Mer South, Jumeirah Beach, Jumeirah 1, Dubai facebook.com/BabelUAE/

Opened May 1 Owner Part of Wyndham Garden Ajman Corniche, owned and managed by R Hotels Head chef Dip Shrestha (Junior Sous Chef) Covers 95 indoors Average price/person USD 35 - 65 Typical dishes Fresh catch of the day, ranging from fish including salmon, hamour and kingfish and shellfish Address Wyndham Garden Ajman Corniche, Sheikh Humaid Bin Rashid Al Nuaimi Street, Ajman wyndhamgardenajman.com/restaurant/ seascape-seafood-specialty-restaurant/

LEBANON

QATAR

MARJOUHA

HYBRID CAFÉ BAR

LE TRAIN BLEU

Marjouha restaurant, designed by Jean Bou Doumit of ID Beirut, a landmark created in Tyre. Opened March 2018 in Tyre; June 2018 in Hadath Owner LUG SAL Total investment USD 4.1 million Covers 275 in Tyre, 350 in Hadath Average price/person USD 25 Typical dishes Oriental Lebanese cuisine Address Tyre and Hadath id-beirut.com facebook.com/marjouharestaurants

Opened May 2018 Owner Jean Pierre Nasrallah Executive chef Toufic Berbery Covers 80 Average price/person USD 30 (with alcohol) Typical dishes HybrID Burger, Tempura fish, Under the Sea Address Central Business Center, Ground Floor, Dimitri el Hayek Street, Sin el Fil hybridcafebar.com

Opened February 2018 Owner Le Train Bleu Chef des cuisines chez Le Train Bleu Chef Jean-Pierre Hocquet Pastry Chef De Partie (Michelin star) Thilina Udayanga Average price/person USD 90 Typical dishes Ravioli filled with a soft butternut lemon confit in creamy Parmesan sauce, Sea Bream with artichoke, carrot and zucchini, and a sweet saffron, citrus and honey reduction, Slow-Cooked Lamb Shank Address Le Train Bleu, Al hazm Mall, Al Markhiya Street, Doha letrainbleu.com.qa

Serving authentic Lebanese Food with an amazing view of the Nile Opened June 15 Owner Maxim restaurants group franchisee of Abd El Wahab in Egypt Executive chef Kamil Bouloot Branch chef Pierre Chahda Covers 218 Average price/person USD 18 (EGP 330) Typical dishes Tabouleh, Fatoush, Mhamara, Kellaj, Kebbeh, Eggplant Fatteh, Shrimps Fatteh, Mixed grill Address Maxim’s Boat, Zamalek, facing Marriott Hotel, Cairo- Egypt ghiaholding.com

HOSPITALITY NEWS ME | AUG-SEP 2018

NEWS

CHEFS

ALAN GEAAM TAKES CULINARY WORLD BY STORM A self-taught chef, Alan Geaam became the world’s first and only Lebanese Michelin star awardee just 10 months after opening his fourth restaurant “I received the global industry’s highest culinary honor for incorporating Lebanese techniques and ingredients into French dishes,” he told HN.

10 CHEFS FOR MEREF’S 10 YEARS

Chef Geaam explained that the initial idea came to him by chance, prompted by curiosity about what kind of dish would result from this experimentation. “Interestingly, and to my surprise, I felt overwhelmed by emotion, which brought about a slew of ideas that have continued to grow ever since,” he said. “Also, every time I used one ingredient or another, my mind raced back in time to various stages of my life, from childhood and the home I grew up in to the food my mother prepared.” Chef Geaam believes that “passion, love and heart” are all elements that have the capacity to open doors to incredible tastes and flavors, which people highly appreciate. “That was also when I began to pair these dishes with the stories of their origin, thereby adding an additional layer that had previously been missing,” he noted.

Michelin star chef Alan Geaam

Chef Geaam told HN that rather than going after another star, he sees his next big step as ensuring that he preserves the one he’s been awarded. “That’s not to say that I don’t aspire for a second or even a third star, but I’ve worked long and hard to arrive where I am today,” he said. “However, my greatest dream is to find the best ways to contribute to Lebanese cuisine and in so doing, to Lebanon.” alangeaam.fr

NICOLAS AUDI'S ARTFUL APPROACH TO CATERING

A total of 10 renowned French chefs hosted the Meref CCIFL gala dinner recently, at Résidence des Pins in Beirut. Jerome Anfray, Sylvain Arthus, Patrick Burat, Thomas Ciret, Alexis Couquelet, Mickael Gantner, Stephane Loison, Jean Baptiste Priolet Xavier Etchebes, Franck Page and Guillaume Gomez, head chef of Elysée Palace, oversaw the event, which marked the 10-year anniversary of Meref - CCI FL. The organization is now firmly established as a place for exchange and knowledge-sharing between French and Lebanese entities operating in Lebanon across both the economic and cultural fields. Meref CCIFL also played a part in helping to organize the École Supérieure des Affaires’ annual, one-day conference that sets out to highlight the way French cuisine is employed as a vehicle to promote diplomacy and soft power. Guillaume Gomez, visiting from France, was the guest speaker along with Stanislas Verpoort, head of the independent service at the Elysée Palace. meref-ccifl.org

THE JORDANIAN CHEFS ASSOCIATION ELECTS A NEW BOARD Nicolas Audi

Nicolas Audi, interior architect, artist, chef, restaurateur and founder of Lebanon’s most reputed catering company, talks about his love for the profession and the various elements that make up his tactful gastronomic approach, while revealing the ideas his company is considering for the near future. “I use a horizontal approach and, in so doing, am always aware of and alert to every single detail, no matter how small or big,” he noted. “For me, the culinary journey begins with the eye, which is why the color, shape and texture of the ingredients that end up in a dish are paramount to the dining experience.” Audi describes this method of operating as “food architecture”. “Another approach I use is hand-drawn illustrations, which help me to visualize, document and then execute new creations,” he added.

HOSPITALITY NEWS ME | AUG-SEP 2018

Food is an Art by Nicolas Audi at HORECA 2018

For Audi, one of the biggest challenges when meeting clients is listening to their requests and then translating that vision into a reality. “That’s why no two projects are ever the same - because the spaces always differ,” he said. “The key lies in accurately reflecting the identity of the person or the brand to the fullest possible extent. That is part of our success.” Audi told HN that looking ahead, the company is considering opening a specialized F&B consulting service, dedicated entirely to that very specific matter. “We are also considering expanding our patisserie division, as we see tremendous growth potential in that sector, be it individual demand from stores or private functions,” he concluded. nicolasaudi.com

A new board was elected by the Jordanian Chefs Association and will be leading its activities. Chef Mohsen Jaber was elected as a member of the Administrative Committee and was unanimously named as the president of the association. Chef Maher Al Daoud was appointed as the president of the Jordanian Ladies Cooking Amateurs Club, and Chef Mohamed Lafi was elected as the president of the Young Chefs’ Club. The administrative body includes Chef Mohamed Farouk as vice president, Chef Abdullah Abu Obaidah, secretary, Chef Mohamed Lafi, treasurer, Chef Muthanna Al Barakat, chairman of the trade union committee and member of the administrative committee, and chefs Ramzi Housh and Omar Irfan as members of the administrative board. jca.jo

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MEET THE CHEF: MELISSA O’DONNELL Where did you study and what was your first job in hospitality? I graduated from the French Culinary Institute in New York City. Technically, my first job was hostessing at a restaurant called Bourdro’s in San Antonio, Texas, the summer after I graduated from college. However, I consider my initial waitressing role at the Peninsula Hotel to be my first job in the hospitality industry, since it really instilled in me a love of serving people.

How long have you been working as a chef and can you describe your first restaurant? I’ve been cooking since 1994, although I started my first job as Chef de Cuisine four years’ later. The first restaurant I opened was a small New World restaurant called Stella.

What has been the greatest source of inspiration in your career? The guests at my restaurants inspire me the most. Chef Melissa O'Donnell

As part of Massaya Faqra’s International Chefs Program celebrating 20 years of winemaking in Lebanon, Chef Melissa O'Donnell flew in from New York City for two days to mark the occasion and cook a special menu, inspired by Lil’ Gem – her ‘Lebanese-ish’ restaurant in the Big Apple. Here, O’Donnell tells HN how she set out to capture the flavors, sentiments and nostalgia of the Lebanese cuisine she remembers from her childhood

What is the concept for Lil' Gem, your restaurant in New York? Lil’ Gem is inspired by the Lebanese cuisine that I ate as a child and when growing up. As an American, I didn’t want to try to recreate traditional Lebanese food, which is why I chose the term ‘Lebanese-ish’ to describe it, as this allows me to use the flavors and concepts behind the cuisine. You could also call it Lebanese-American cuisine. Since the restaurant is inspired by my Lebanese grandmother, the ambience is very homey. The bar-height seats are upholstered to be reminiscent of a living room and the open kitchen allows diners to watch me and my staff cook. The intimate space, which accommodates just 40 seats, and staff that are friendly, but not too high in numbers, are designed to make diners feel like they’ve come into my home.

How big an influence has your Lebanese heritage been on your cooking? Not much, really, before Lil’ Gem, since I’d mostly cooked New/Seasonal American and French cuisine in the course of my career until then. This is the first restaurant in which I’ve explored the Lebanese cuisine of my childhood. That said, I’d wanted to make this project a reality for over a decade. I love the fact that Lebanese cuisine takes me back to my childhood.

How have you changed traditional Lebanese cuisine to suit the American palate? As a Lebanese-American who hasn’t visited Lebanon, I didn’t want to try to recreate traditional dishes. My experience of Lebanese food is from my childhood in the US, where a large Lebanese community in Northern Massachusetts had restaurants.

What was on the menu for Massaya’s anniversary event and how did you choose the dishes? The food was mostly inspired by my menu at Lil’ Gem. I’m happy to share it with you! • Miso-fermented hummus, paprika, olive oil • Grilled romaine, radish, ‘Green Goddess’ dressing • Artichoke, lemon-sumac remoulade, dill • Sweet potato quinoa kibbeh, goats’ cheese, almond, honey • Smoked trout quinoa kibbeh, salmon roe, dill, herbed labneh potato • Smoked eggplant, beet tartare, roasted garlic, tahini sauce • Duck leg confit, frisée au lardon (frisée, house-smoked duck bacon), poached egg • Lamb, cured and smoked, wilted greens, lemon, mint • Chocolate-tahini truffles Earl Grey crème brûlée

AUG-SEP 2018 | HOSPITALITY NEWS ME

NEWS

SUPPLIERS

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

BOECKER® REAFFIRMS ITS COMMITMENT TO LEBANESE MUNICIPALITIES

Michel Bayoud

As an innovator in the field of Public Health, Boecker ® organized a public health conference at Hotel Le Royal Dbayeh for the mayors and members of municipal councils from KeserwanJbeil, North Metn District, Bekaa, Baalbak and Mount Lebanon region governorates. Open discussions

HOSPITALITY NEWS ME | AUG-SEP 2018

were held to listen to and discuss appropriate ways of developing public health services and offer innovative solutions in pest management and food safety monitoring. CEO Michel Bayoud explained, "These initiatives come in light of the growing role that Lebanon’s municipalities are playing with the expanding powers they have been granted to enforce the laws protecting citizens’ health from various environmental and food safety threats. We already started working with Beirut, Byblos and Dekwaneh municipalities to protect the citizens of these communities from specific threats such as the mounting garbage problem and the related effects it has. This demands small decisions and big changes that municipalities can implement. In the end, a municipality can engage in functions that it deems necessary based on its residents. This comes as a result of the growing role that Lebanon’s municipalities are playing with the expanding powers they have been granted to enforce the laws that best resolve the threats faced.” boecker.com

IN BRIEF From Lebanon to Russia with Gardenia Grain D'or

The privately-family-owned Lebanese company Modern Food Industry s.a.r.l. is one of the region's largest producers and distributors of premium quality foods, marketed under the Gardenia Grain D’Or brand name. Established in 1989 and headquartered in Zahleh, with three other factories located in Lebanon, it serves markets in more than 50 countries and over 600 Lebanese restaurants globally, with 30,000 points of sale. As part of its ongoing expansion, 2018 saw the company make its entry into the Russian market. To celebrate and introduce its products there, Modern Food Industry published a 130-page book, containing the company’s entire product range, along with colorful illustrations and recipes written in Arabic, French, English and Russian. The initiative is aimed at restoring international confidence and interest in Lebanese products and repositioning Lebanon as one of the leading producers and exporters of food ingredients worldwide. gardeniaspices.com

NEWS

SUPPLIERS

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KITCHENAID MAJOR APPLIANCES LAUNCH Whirlpool Corporation, the world’s leading home appliances manufacturer, in partnership with ACES SAL, a major provider of international household and audio visual products in Lebanon, launched the KitchenAid major domestic appliances for the Lebanese market. Commenting on the occasion, Mohamad El Yassir, the regional managing director for MEA at Whirlpool Corporation, said, “We are proud of Whirlpool’s strategic partnership with ACES over the last 18 years, which has yielded significant results for our business across our brand portfolio in Lebanon. KitchenAid is renowned across the globe for its empowering performance, iconic design and thoughtful craftsmanship, and has been long awaited by our consumers in Lebanon." Gaby Antaki, chairman at ACES SAL said, “Our partnership with Whirlpool Corporation has been a key success factor for our business in Lebanon. We believe that that new iconic range of KitchenAid major appliances will inspire our sophisticated consumers who are eagerly waiting for it.” KitchenAid unveiled a premium range of major domestic appliances, featuring new and improved premium

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models. Drawing on its long history of collaboration with Michelin star chefs, the brand has developed appliances with chef-inspired features that make preparing food a truly exciting experience, from preservation to preparation and serving. The KitchenAid product portfolio offers a full range of products, including the Iconic Fridge, Twelix Artisan oven, the Vertigo fridge freezer and wine cellars, the Chef Touch System, comprising the steam oven, vacuum machine and shock freezer, along with other appliances, such as a microwave, coffee machine, a hood and a hob. aces.com.lb

ZEJD OLIVE OIL AWARDED A home-grown brand, Zejd offers customers visiting its flagship store, House of Zejd, extra virgin olive oils, as well as exquisitely flavored oils, produced from a wide range of fruity olives, cultivated in the groves of the Akkar region of northern Lebanon. CEO, Youssef Fares, explained that the factory was overhauled and modernized in 2004, and began production that same year. “The entire procedure, including the bottling, is done in-house, to ensure the standards we set for ourselves are maintained,” he said. “Fourteen years on, after winning top honors for our 2017 organic extra virgin olive oil, our patience and perseverance paid off big time.” However, even though Zejd has won numerous international awards, Fares views both natural weather conditions and technology as the main factors contributing to the victory. He described the winning bottle as having special characteristics that give the oil a mildly pungent and peppery taste, with a hint of almonds, due to the combination of green olives mixed with some black olives. “As for what we expect to achieve next year, it is about maintaining the best quality we possibly can,” Fares noted. “Yet, irrespective of what we end up with, at least Lebanon is gradually emerging as an olive-producing country the world needs to take note of.” zejd.net

HORECA NETWORK

JORDAN PREVIEW

HORECA JORDAN MEANS BUSINESS

Jordan’s Minister of Tourism & Antiquities, H.E. Lina Annab, official representatives, the HORECA organizers and guest judges

As the country’s largest hospitality and foodservice event, we discover what’s happening at the fifth edition of HORECA Jordan Taking place from October 9-11, 2018, HORECA Jordan will be showcasing the products and services of over 150 exhibitors at Zara Expo in Amman. It is anticipated that more than 10,000 trade professionals from around the region will attend the prestigious event in order to discover the latest products, technologies, trends, and, ultimately, do business. Thuraya Husseini, chairperson and CEO of the Lawrence & Husseini Consult, the event organizer, says, “Given that professionals in the region value face-to-face interaction, HORECA remains a key business and networking platform. There are also a number of events, including the Hospitality Salon Culinaire, the Bed Making Competition, the Table Setting Contest and the Al Ameed Barista Competition, that highlight local talent and reward creativity.”

Supporting events like HORECA Jordan, as we have done for several years, underlines our appreciation for the local hospitality and tourism industry. We’ve seen the exhibition expand steadily and we’re looking forward to that continuing as it not only educates people about the sector but acts as a driver for investment Dr. Abed Al Razzaq Arabiyat , Managing Director, Jordan Tourism Board

The success achieved by HORECA Jordan represents the interest of companies, hotels, restaurants, factories and related services in the hospitality sector. Holding such events in Jordan helps to promote tourism and engages the public and private sectors to work together for the benefit of the industry Dr. Abdul-Hakeem Al-Hindi, Chairman of the Board, Jordan Hotel Association

WHY JORDAN? Jordan has managed to turn challenges into opportunities, bridging three continents and being a regional and global hub for business, trade and investments. It has also been able to position itself as a regional leader in hospitality investments, welcoming a number of new hotels to Amman, the Dead Sea and Aqaba, including Fairmont, Rotana, Le Gray, Hilton, Ayla and Tala Bay. horeca-jordan.com

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CMY

EVENTS

SEEN AND HEARD

SPOTLIGHT ON THE OUTDOORS AND TRAVEL IN LEBANON THE GARDEN SHOW & SPRING FESTIVAL HIGHLIGHTS AL FRESCO DINING

Ziad Chebib, Joumana Dammous Salame, Miriam Schuman, Nadia Aoun, Maha Hasbani & Randa Pharaon

The Garden Show & Spring Festival, Beirut’s premier outdoor spring event, came to a close after four days at Beirut’s iconic Hippodrome. Showcasing a huge selection of flowers, plants, gardening equipment, terrace furniture and handicrafts, the 15th edition drew in a crowd of 20,000 visitors who were able to browse in excess of 220 stands and source essential items for their gardens, terraces and balconies. The opening ceremony, which took place on May 30, was held under the patronage and in the presence of the First Lady of

Lebanon, Nadia Aoun, the Governor of Beirut, Ziad Chebib and in partnership with the Beirut Municipality. Dinners were organized in collaboration with L’Academie Nationale de Cuisine, where visitors enjoyed delicious meals prepared by renowned chefs including Charles Azar, Kamil Bouloot, Naim Zoughaib, Youssef Akiki, Cynthia Bitar, Pierre Abi Haila, Souheil Ghazal, Rabih Fouany and George Dakkak. Proceeds from the dinners were donated to Les Restaurants du Coeur, Caritas, CCCL and Tamanna. the-gardenshow.com

ARCHITECT'S SELECTION AT THE GARDEN SHOW & SPRING FESTIVAL With outdoor furniture and accessories aplenty at the show, HN teamed up with Malek Salamé of Malek Salamé Architects in Lebanon to hand-pick a few items perfectly suited to open-air spaces this season 1. Boutique du Monde: Outdoor lounge and table in resin. boutiquedumonde.com 2. Expo Garden: This comfortable SUNS Stockholm lounge set has been designed by Ev Van Engelen in collaboration with SUNS. expogarden-lb.com 3. Galerie Vanlian: Maldives corner made of 100 percent weatherproof iroko solid wood seat with umbrella waterproof fabric for the back. galerievanlian.com

www.host.fieramilano.it/en

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TRAVEL LEBANON STRENGTHENS TOURISM In parallel, The Garden Show & Spring Festival hosted Travel Lebanon, the first and only tourism event promoting domestic travel, activities, adventures and local traditions, sponsored by Lebanon Traveler magazine. Organized for the fifth consecutive year by Hospitality Services, with support from the USAID-funded Lebanon Industry Value Chain Development (LIVCD) Project Minister of Tourism H.E. Avedis Guidanian and in cooperation with the Ministry of with Joumana Dammous Salame Tourism, USAID Mission Director Dr. Anne Patterson and Minister of Tourism H.E. has invested more than USD 3 million to Avedis Guidanian were present for the encourage rural Lebanon destinations.” In official opening ceremony, as were tourism her remarks, Dr. Patterson emphasized the stakeholders. More than 60 associations, real need for the US government to maintain tourism providers, ecotourism specialists, economic support for small organizations. hotels, guesthouses and NGOs participated Minister Guidanian said he believed there in the event. “Donations are continually being was no better way to kick off the summer invested in various Lebanese rural business tourism season than by holding such a show. opportunities,” explained Dr. Patterson. “In “Thanks are due, in no small part, to Joumana fact, in recent years, the US government Salame and the Travel Lebanon HR18 corp ad for HN.pdf 1 7/31/18 11:47Dammous AM

Dr. Anne Patterson and Minister of Tourism H.E. Avedis Guidanian

team for organizing this very important yearly event,” he commented. The minister also highlighted the key part that these collective initiatives will play in encouraging and improving tourism in Lebanon. During the event, he was awarded a statue by the Hospitality Services team in recognition of the support he has given the hospitality and tourism industry over the years. the-gardenshow.com

CMY

AUG-SEP 2018 | HOSPITALITY NEWS ME

EVENTS

SEEN AND HEARD

NRA TRENDS FOR THE REGION

The National Restaurant Association Show (NRA) runs every May at the McCormick Place in Chicago, US, gathering leading F&B companies together, from across the globe, to present the latest industry breakthroughs The show’s conferences provide a platform for participants to learn about the latest out-ofthe-box technologies for guest engagement and driving frequency, while also providing opportunities for building connections with industry leaders and suppliers of innovation. The 2018 show also offered valuable insight into robotics and automation for F&B, plant-

based food alternatives, sustainable packaging and customer expectations. After five consecutive years of visiting NRA, WonderEight branding and design agency decided to exhibit there for the first time in 2018, bringing its expertise in launching products for new and established businesses in the Middle East. Boudy Nasrala, CEO of WonderEight, shared some of the key messages that he brought back from the show: • 60 percent of consumers expect highquality packaging from fast-casual restaurants • Robotics and automation are the future of F&B • Sustainable, sugar-cane packaging is on the rise • Plant-based meat is the vegan alternative • Key role for intelligent data in finding the next location; refining the offer; identifying trends early on “We met a lot of startups and SMEs that are keen to enter the Middle East market, but they see localization of culture as a barrier to those markets, when it comes to branding,” said Nasrala. “We’ve partnered with big distributors in the Middle East to help them access more than 12 countries. We can bring them a lot of support on this front, from localized branding to distribution channels.” He said the

company was delighted to announce that it had signed a strategic partnership with a major commercial food service equipment manufacturer that currently holds 80 percent of US market share. “We will support them with their marketing and communication globally, catering to 17 worldwide offices, as well as their digital and social media presence,” Nasrala added.

The art of great cooking The German specialist in professional cooking technology

MKN Middle East & Africa Phone: +97 150 5 58 74 77 E-Mail: rac@mkn-middle-east.com

www.mkn.com

HOSPITALITY NEWS ME | AUG-SEP 2018

wondereight.com show.restaurant.org

EVENTS

SEEN AND HEARD

NESPRESSO PARTNERS WITH BOCUSE D’OR TO CROWN EUROPE’S BEST The stakes were high in Turin, in the heart of Piemonte, on June 11 and 12, when 20 chefs competed for a grueling five-anda-half hours at Oval Lingotto Fiere as part of Gourmet Expoforum, with one goal in mind; earning a place in the final of the most prestigious gastronomy competition in the world The winners from their respective national selections faced off for the European title and for a chance to compete in the international contest, which takes place in Lyon during the Sirha trade show in January 2019. Christian André Pettersen, from Norway, won the Bocuse d’Or Europe, after two tense days of fierce competition, with Sweden and Denmark also securing places on the podium.

Christian André Pettersen from Norway, wins Bocuse d’Or Europe

Pettersen, aged 28, won over the high-level jury, comprising chefs Jérôme Bocuse, Tamás Széll, Carlo Cracco and Enrico Crippa, with his incredible creativity and the technique he used to elevate the simple, yet exceptional quality products of Piedmontese and Italian heritage. Having now gained top spot in the continental selection twice, and clinched a place on 14 podiums since the competition was first launched, Norway once again reaffirmed the outstanding quality of its national gastronomy and that of broader Scandinavia. Nespresso, the brand leader in portioned coffee, was the official partner of the Bocuse d’Or Europe final. Dating back to 2008, Nespresso’s relationship with Bocuse d’Or is one of the many chapters in the company’s history that links it to international haute cuisine. The brand offers a wide range of coffee solutions and professional machines dedicated to B2B customers and designed to satisfy the most discerning palates. bocusedor.com

Pettersen's winning platter

Christian André Pettersen

Pettersen's winning dish Martin Ruggieri representing Italy

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MOROCCO WINS FIRST BOCUSE D’OR IN AFRICA On June 29 and 30, the best chefs and pastry chefs of the African continent met in Marrakech Morocco, at the Palmeraie Golf Palace Hotel. The objective; to win a ticket for the finale of the world’s most prestigious gastronomy and pastry contests, Bocuse d’Or and Coupe du Monde de la Pâtisserie, scheduled to take place in Lyon in January 2019 during the Sirha trade show For the first time in the history of the competition, a continental selection took place in Africa, along with the Americas, Asia-Pacific and European selections. More than just a springboard for these chefs, the Bocuse d’Or Africa reflects the

new emerging countries in the ‘Haute Gastronomy’ world. On June 30, the first edition of the Bocuse d'Or Africa, chaired by its founder, chef Kamal Rahal came to an end, after 10 hours of competition with the Moroccan team as champions and its candidate, Aissam Ait Ouakrim, securing top spot. Team Tunisia’s Marwne Younssi was second and third place went to Senegal’s Alioune Diop. Commenting, Chef Rahal said, “Most people would be surprised to know that I am an IT engineer by profession who has always had a passion for pastry. I took over my family business at the age of 22 and was responsible for 63 employees. Today, our group, consisting of 4,500 individuals, caters to private and public establishments and airlines locally and throughout the Middle East. Having won the 2018 Africa

championship, I see no reason why, with continuous perseverance, hard work and passion, we should not win the Bocuse d’Or Coupe du Monde.” On the eve of the competition, on June 29, Marrakech welcomed the 4th African selection of the Coupe du Monde de la Pâtisserie. Eight national teams, each composed of one chocolate specialist and one sugar specialist, had five hours to create one frozen fruit dessert and 10 desserts on a plate, displayed on a sculpture made of chocolate, and one made of sugar. Algeria, Burkina Faso, Côte d’Ivoire, Egypt, Ghana, Morocco, Senegal and Tunisia all displayed original ideas and produced exceptional pastry creations in their attempt to qualify for the world finale of the Coupe du Monde de la Pâtisserie, in January 2019 in Lyon. facebook.com/Teammoroccobocusedor

THE WORLD’S LARGEST CHOCOLATE SHOW PRESENTS 5 TH E D I T I O N

8 - 10 November | 3 - 10 pm | Seaside Arena Special trade access on 8 November | 12 - 3 pm

8 60+ EXHIBITORS | 20+ WORKSHOPS & DEMONSTRATIONS | 30+ CELEBRITY CHEFS & EXPERTS OFFICIAL MAGAZINES

AN EVENT BY

+961 1 480081 - info@hospitalityservices.com.lb - hospitalityservices.com.lb

AUG-SEP 2018 | HOSPITALITY NEWS ME

EVENTS

WHERE TO BE SEEN

THE THIRD EDITION OF THE BEIRUT RESTAURANTS FESTIVAL September 28 – 30, 2018 Trainstation, Mar Mikhael The Beirut Restaurants Festival is returning to the capital for its third edition celebrating the city’s vibrant food scene. The event is set to host more than 50 of the best restaurants, cafés, pastry shops and bars at Mar Mikhael’s iconic Trainstation Organized by the Lebanese Syndicate of Owners of Restaurants, Cafés, Nightclub and Pastries, in partnership with Hospitality Services and with the support of the Ministry of Tourism, visitors to the festival can enjoy tasty dishes and colorful drinks from a wide selection of stands, serving everything from Lebanese and Italian cuisine to Japanese favorites. Confirmed participants to date include Al Falamanki, Batchig, Boubouffe, Classic Burger Joint, Chili’s, Couqley, Deek Duke, El Estez, Far Eats, Fred Bistro, Frolly’s, L’Os en Ville, M.A.G., Main Street, Mangia, Mathieu, P.F. Changs, Refined Exotic Burger, Ricardo’s, Roadster Diner, Smushkies, Shogun,

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Sushirrito, The Bros and Via Roma. “Last year we welcomed over 15,000 visitors and we are looking forward to an even bigger turnout this year,” said Tony Ramy, president of the Syndicate of Owners of Restaurants, Cafés, Nightclub and Pastries in Lebanon. “In addition to the wide selection of restaurants and beverage stands, there is a fantastic program of live music and a kids’ area with activities for the little ones. It really is a great event for all ages.” The festival is known for its rich musical program and this year is no exception. One of the country’s most popular bands, Arnabeat, will be taking to the stage for a night of oriental and western fusion rock,

while singers Marc Hatem, Joy Fayad and Andrea Bou Nehme will entertain the crowd with their solo performances. There will also be sets by talented DJs and even a flamenco show with Clara during the three-day event. “The Trainstation is one of Beirut’s most important historic gems and hosting the festival there means visitors can enjoy its unique ambience during the day and night.” said Joumana Dammous-Salame, managing director of Hospitality Services. “We are thrilled to be back again this year and look forward to bringing the tastiest flavors in town to this incredible venue.” hospitalityservices.me/en/Beirut_ Restaurants_Festival

EVENTS

WHERE TO BE SEEN

WHISKY LIVE BEIRUT October 18 – 20, 2018 Seaside Pavillion Beirut is getting ready to welcome the third edition of Whisky Live at a new location: Seaside Pavilion.The world-renowned event for whisky enthusiasts will bring more than 50 specialist producers, distributors and suppliers to the capital, offering visitors a rare opportunity to sample some of the finest whiskies around. A huge variety of single malts, bourbons, Scotch and Irish whiskies, as well as brown spirits, such as rums and Cognac, will be available for visitors to taste during the three-day event. There will be more than 30 masterclasses during the show for enthusiasts to learn more about and taste rare and limited edition whiskies. The small group sessions will be hosted by international brand ambassadors and whisky experts, including Rob Allanson from the U.K. whiskylivebeirut.com

BEIRUT COOKING FESTIVAL

SALON DU CHOCOLAT BEIRUT

November 8 – 10, 2018 Seaside Arena

November 8 – 10, 2018 Seaside Arena Salon Du Chocolat Beirut is returning for its fifth edition, showcasing the latest in chocolate, pastry and confectionery. Bringing together professional chocolate tasters, chocolatiers and enthusiasts, Salon du Chocolat showcases the products of more than 60 exhibitors and comprises several events, including gourmet workshops with over 30 pastry chefs. Food and fashion will join forces on the runway once again for an exquisite fashion show with ‘Carnival’ as this year's theme. The event will showcase the

Marking its eighth edition, Beirut Cooking Festival will once again celebrate the very best in food, spirits, kitchen equipment and more. Over 100 stands will showcase a wide variety of well-known brands and artisanal products during the three-day event, which is expected to gather more than 15,000 visitors. In addition, over 30 of the finest chefs, beverage consultants and lifestyle experts will be present to share their passion for culinary arts, health and wellbeing through a series of live demonstrations and workshops. Highlights include

cooking demonstrations at the Chefs’ Theater, where the audience will be able to cook with the chefs this year, sessions with food bloggers and influencers, dieticians and food experts at the Lifestyle Theater, tips on table setting and the Librairie Gourmande, where visitors can browse a wide selection of cookbooks and meet famous cooks and authors at dedicated book signings. The festival will also include the Taste Lebanon food court, with 20 vendors serving international and Lebanese fare. beirutcookingfestival.com

HOSPITALITY NEWS ME | AUG-SEP 2018

work of Lebanese designers and renowned pastry chefs who will team up to create chocolate gowns for the occasion. Lebanese designer Karine Tawil of the brand Karoline Lang will be the guest designer. In addition to browsing the stands, visitors will be able to watch Lebanon’s top pastry chefs and consultants as they prepare delicious desserts at the Choco Demo, a live chocolate sculpture competition where contestants create the most extravagant sculpture from a single block of chocolate and a cake design competition. salonduchocolatbeirut.com

THE HOTEL SHOW DUBAI

CALENDAR

September 16 – 18, 2018 Dubai World Trade Centre

SEPTEMBER

Here are five reasons to make sure that this year’s show is down as a must-attend…

and nightlife venues that help make this region such a draw for tourists.

The Middle East Leadership Conference These influential talks will welcome a pool of more than 50 speakers, all of whom will be of general manager position or above, making it the forum for hospitality-based discussion, debate and learning.

The Chef’s Table The Chef’s Table will pit head chefs and their teams from 12 Middle Eastern hotels against each other in a timed cooking competition, in which the ingredients won’t be revealed until the countdown clock starts ticking. Sponsored by Carrefour and judged by four expert chefs, led by Chef Uwe Micheel, president of the Emirates Culinary Guild, each three-hour battle will see three full lunches and three dinner menus cooked up daily.

The Middle East Housekeepers’ League of Champions A simple, yet thrilling live concept: a pair of typical hotel rooms – complete with bedding, curtains, flooring and entertainment facilities – are set up back to back…then trashed! Two teams at a time compete head to head to put the room back to its original state in just seven minutes. The Middle East Hospitality Awards Now, the new look Middle East Hospitality Awards honor not just the hotels, but the restaurants, bars, spas, sporting facilities, event

CIAAD Talks Curated exclusively for The Hotel Show by the Dubai-based Council for International Accreditation of Architecture & Design (CIAAD), this three-day talk agenda will explore the many opportunities and challenges that design can bring to a hotel space. thehotelshow.com

SIAL PARIS

16 – 18 Sep. DUBAI THE HOTEL SHOW Dmg: Events Middle East & asia & DWTC thehotelshow.com dwtc.com 28 – 30 Sep. LEBANON BEIRUT RESTAURANTS FESTIVAL Syndicate of Owners of Restraurants, Cafés, Night-Clubs & Pastries and Hospitality Services hospitalityservices.com.lb

OCTOBER 09 – 11 Oct. JORDAN HORECA JORDAN Lawrence & Husseini Consult & Expo Jordan horeca-jordan.com 10 – 12 Oct. ITALY SIA GUEST Rimini Fiera S.p.A. siaguest.it 13 – 14 Oct. TURKEY MEZE FESTIVALI AKRA mezefestivali.com 15 – 17 Oct. SULTANATE OF OMAN FOOD AND HOSPITALITY OMAN Omanexpo LLC foodandhospitalityoman.com

October 21 – 25, 2018 Paris Nord Villepinte

18 – 20 Oct. LEBANON WHISKY LIVE BEIRUT Hospitality Services hospitalityservices.com.lb 21 – 25 Oct. FRANCE SIAL PARIS Comexposium sialparis.com 30 Oct. – 1 Nov. UAE GULFHOST, THE SPECIALITY FOOD FESTIVAL, YUMMEX, SEAFEX DWTC gulfhost.ae

SIAL is a unique, inspirational platform, gathering together the world’s leading retail and foodservice buyers. Taking place every two years, it attracts over 150,000 visitors from the EU, the Middle East, Africa and Asia. More than 2,500 innovations will be unveiled to the world for the very first time as part of SIAL Innovation in October, serving up a new dose of inspiration to the food-processing industry. Here’s what to look out for: A new sector, named Alternative Food, combines organic, free-from, eco-friendly and sustainable products, alongside semi-processed foods, with a space for roundtables and talks, as well as guided tours. Beverages will again be under the spotlight, while showcasing the French foodprocessing industry, Made in France products will be assembled and promoted under the same banner. The Equipment and Services

zone will be back once again, enabling micro-enterprises and SMEs to present their technologies and equipment. Lastly, the 2018 edition welcomes a new feature event dedicated to forecasting trends, titled Future Lab. This initiative will accommodate European start-ups, global studies and experiential spaces, adding to the rich sources of inspiration in store for our industry at the five-day event. Cuisine Moderne will be on the menu at SIAL 2018, as embodied by Yannick Alléno, this edition’s sponsor. In this role, Alléno forms part of the selection committee for the prizes awarded by SIAL Innovation. The French, three-starred chef will define a ‘foodservice’ theme trail and select products presented by the exhibitors for inclusion in a basket bearing his name. sialparis.com/sial-network.com

GULFHOST October 30 – November 1, 2018 Dubai World Trade Centre Gulfood Hospitality and Foodservice Expo is doubling its sector coverage, expanding through dedicated zones for Gelato & Bakery, Cafe & Bar and HORECA. More than 2,500 brands are revving up to showcase 8,000 products across six core sectors. New dedicated zones include, Café & Bar and Gelato & Bakery. GulfHost is once again running alongside a trio of finished food product trade shows known as the Speciality Food Festival, yummex Middle East and SEAFEX Middle East. gulfhost.ae AUG-SEP 2018 | HOSPITALITY NEWS ME

SPECIAL REPORT

HOTEL INVESTMENT

EUROPE 1,305 Projects 219,825 Rooms

MIDDLE EAST 618 Projects 178,288 Rooms

NORTH AMERICA 1,320 Projects 284,105 Rooms

LATIN AMERICA 157 Projects 28,222 Rooms

AFRICA 274 Projects 64,947 Rooms

ASIA/PACIFIC 2,071 Projects 483,944 Rooms

* Compiled by tophotelprojects.com

MENA HOTEL INVESTMENT REPORT 2018 P. 38 125 TOP HOTEL PROJECTS

P. 46 OWNER'S DEN WITH SAAD AUDEH OF CAMPBELL GRAY HOTELS

P. 48

For two consecutive quarters, hotels in the Middle East have reported a drop in performance results, according to data from STR. As we eagerly anticipate Q3 results, which are likely to show a similar trend, we focus our attention on why the Middle East has been a hotbed for investment thus far and how this trend is unlikely to change Hotels have become a sought-after asset class, with institutional players looking to this sector to diversify their real estate investments and achieve a long-term, stable income. Significant supply growth is likely to continue in the Middle East, as 100,000 keys are due to open before 2020, partly due to the region’s conscious efforts to tap into tourism. While there has been a recent dip in occupancy in the Mid-East, hotels in Africa have posted growth across three key performance metrics. Currently, investment opportunities for both foreign and local developers, as well as hotel operators, are to be found in new developments in Morocco, as predicted by investors during this year’s AHIC conference. There is a strong pipeline of new hotels, with the Ritz Carlton in Rabat due to open in 2019, followed by the JW Marriott and Hilton Garden Inn in Casablanca in 2020 and 2021. Despite there being several new hotel openings on the cards, demand is expected to keep up with supply.

FUTURE-PROOFING HOSPITALITY

P. 50 INTO THE MENA HOTEL INVESTMENT LANDSCAPE

P. 52 BLOCKCHAIN IN BOOSTING HOTEL LOYALTY PROGRAMS

HOSPITALITY NEWS ME | AUG-SEP 2018

Thus, this year’s report spotlights the North African region as the one to watch moving forward, with Saudi Arabia a close second, based on the number of new developments planned for the country. We also can’t count out Dubai, not for their robust pipeline of hotels, but rather their forward-thinking agenda. Last year, the emirate vowed that within three years, it would have the world’s first government powered by blockchain, the technology underlying cryptocurrencies like Bitcoin. You can read more about blockchain on page 52 and how the ultimate benefits to hotels with blockchain distribution could be lower costs of acquisition and greater control over the distribution process.

SPECIAL REPORT

HOTEL INVESTMENT

125 TOP HOTEL PROJECTS IN THE MIDDLE EAST & NORTH AFRICA

With the market continuing to grow in the region, we take a look at some of the major projects in the pipeline and hear from hoteliers who are changing the hospitality landscape.

ALGERIA Golden Tulip Royaume - Algier Number of rooms 107 Opening Q2 2018

Kyriad Ain Benian - Algier Number of rooms 120 Opening Q2 2019

Kyriad Direct Bejaia Number of rooms 48 Opening Q3 2018

Tulip Inn Naya - Algier Number of rooms 91 Opening Q2 2018

BAHRAIN Shangri-La Hotel, Bahrain

Amine E. Moukarzel President Louvre Hotels Group -MENA region, Golden Tulip - MENA Region

"We offer owners our branding based on two platforms: a franchise platform or a management agreement. What drives each of the decisions is knowing who the owners are, what the best fit projects in a given city or a destination are, and branding, all the way to the financial capability of the current owner/investor, and our capability to be able to serve such hotels. What remains important in franchising is that the franchisee uses the system in place to benefit the hotel. The owner /operator relationship, as well as the franchisor/franchisee relationships are very important. An owner is an investor and private sector players relate to a quick return on investment. If we do not build up a personal relationship with the owners or a close relationship like those of family members, we do not foresee success."

Number of rooms 250 Opening 2022

The Merchant House Number of rooms 47 Opening 2018

EGYPT Mรถvenpick Resort El Ein Bay Number of rooms 214 Opening 2018

Le Grand Amman

Four Seasons Hotel Jeddah

Number of rooms 298 Opening End of 2019

Number of rooms 275 Opening 2018

Westin Aqaba Hotel

Golden Tulip Unaizah

Number of rooms 298 Opening Q4 of 2018

Number of rooms 86 Opening Q1 2019

KSA Hampton by Hilton Al Khobar King Fahd Crowne Plaza Jeddah Al Salam

IRAQ Mรถvenpick Hotel Basra Number of rooms 152 Opening 2018

JORDAN

Number of rooms 238 Opening 2019

Dammam Marriott Hotel and Apartments Number of rooms 140 Opening Q4 2018

Hyatt Regency Aqaba Ayla Resort

Four Points by Sheraton in Obhur Corniche

Number of rooms 286 Opening 2018

Number of rooms 306 Opening 2019

Causeway

Number of rooms 200 Opening 2022

Hampton by Hilton King Abdullah Economic City Rooms 170 Opening 2021

Hilton Garden Inn Al Jubail Number of rooms 131 Opening 2019

Hilton Riyadh Hotel & Residences

Marc Descrozaille President, Middle East & Africa Mรถvenpick Hotels & Resorts

HOSPITALITY NEWS ME | AUG-SEP 2018

"Our portfolio comprises a balanced mix of hotels, resorts and residences, all strategically located and developed, according to current and upcoming market trends and demand. In the Gulf region there has been an under supply of upscale branded properties in this segment, particularly in markets such as Saudi Arabia. Our development strategy is to expand our regional portfolio, strengthening our presence in existing locations by adopting a cluster strategy and entering new markets with strong growth potential for our upscale hotel, resort and serviced apartment concepts."

Number of rooms 866 Opening Q4 2018

Holiday Inn Hotel and Suites Jubail Taibah Number of rooms 160 Opening 2019

Hyatt House Jeddah Number of rooms 104 Opening 2018

Hyatt House Riyadh KAFD Number of rooms 96 Opening late 2020

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HOTEL INVESTMENT

Henk Meyknecht COO Middle East & Africa Kempinski Hotels SA

"With the opening later this year of the beachfront Emerald Palace Kempinski at The Palm in Dubai, with 391 suites and rooms, we remain confident that demand for ultra-luxury hotels in the Gulf region remains high. This project affirms our confidence in the top end of the luxury hospitality spectrum. We are also optimistic about further growth in key cities of Saudi Arabia. Our aim remains to operate luxury hotels in each key city within the GCC and key hubs in Africa. The recent successful launch of Kempinski Hotel Muscat in March underpins this strategy."

Hyatt Place Riyadh KAFD

Grand Hyatt Kuwait City

Number of rooms 150 Opening 2020

Number of rooms 302 Keys Opening 2020

Mövenpick Residences Al Khobar

InterContinental Kuwait Al Thuraya City

Number of rooms 270 Opening 2019

Number of rooms 120 Opening 2020

Mövenpick Hotel Wa’ad Al Shamal

LEBANON

Number of rooms 237 Opening 2020

Hilton Beirut Downtown

Mövenpick Hotel & Apartments Al Tahlia Number of rooms 164 Opening 2019

Number of rooms 158 Opening Q4 2018

MOROCCO Hilton Rabat Opening 2022 Number of rooms 150

Mövenpick Hotel Financial District Number of rooms 353 Opening 2019

The Ritz-Carlton Marrakech Number of rooms 80 Opening Q2 2019

Nobu Hotel Riyadh Number of rooms 134 Opening August 2018

OMAN

Radisson Blu Hotel

InterContinental Muscat Hills

Number of rooms 172 Opening 2020

Number of rooms 249 Opening 2020

Kyriad Salalah Number of rooms 200 Opening Q4 2019

Royal Tulip Muscat Number of rooms 220 Opening Q4 2018

Tulip Inn Hotel Salalah Number of rooms 229 Opening Q4 2019

Mövenpick Hotel Bausher Number of rooms 205 rooms and 48 apartments Opening 2020

Mövenpick Hotel & Apartments Al Azaiba Number of rooms 324 Opening 2020

QATAR Park Hyatt Hotel - Msheireb Downtown Number of rooms 187 Opening 2019

Tulip Inn Jouri Number of rooms 105 Opening 2020

SYRIA Golden Tulip Mazzeh - Damascus Number of rooms 120 Opening Q1 2020

Royal Tulip Semiramis - Damascus Number of rooms 110 Opening Q4 2020

TUNISIA Mövenpick Hotel Sfax Number of rooms 89 Opening 2018

Staybridge Suites Al Khobar Number of rooms 189 Opening 2018

Staybridge Suites Jeddah Number of rooms 180 Opening 2020

Tulip Inn Dar Madinah Number of rooms 120 Opening Q3 2018

Tulip Inn Aziziyah – Makkah Number of rooms 256 Opening Q3 2019

Tulip Inn Umm Al Qurah – Makkah Number of rooms 470 Opening 2020

KUWAIT Campanile Kuwait Number of rooms 172 Opening Q1 2020

HOSPITALITY NEWS ME | AUG-SEP 2018

Pascal Gauvin Managing Director, IMEA IHG

"As the region continues to grow as a business hub and tourist destination, we are confident of our long-term growth in the MENA. Currently, we are operating five brands; InterContinental Hotels and Resorts, Crowne Plaza, Holiday Inn, Holiday Inn Express, and Staybridge Suites in the region from our global portfolio of 13 brands, and in order to accelerate our growth, we are looking at expanding the footprint of our existing brands and also introducing new brands to cater to the market needs. With this direction, in June 2018, we announced the global launch of our new upscale hotel brand, voco, and in July 2018 we completed the acquisition of a luxury brand, Regent Hotels and Resorts - we have been receiving exponential interest from owners across the MENA region for these brands. In order to accelerate our growth ambition, we are also looking at expanding our presence in new markets, such Algeria, Morocco and Tunisia, in North Africa."

Royal Tulip ResidenSea Thermal & Thalasso Korbous Number of rooms 167 167 Opening Q3

TURKEY Radisson Blu Hotel, Vadistanbul Number of rooms 195 Opening End of 2018

UAE Courtyard Al Barsha, Dubai Number of rooms 204 204 Opening 2018

Crowne Plaza Dubai Business Bay Number of rooms 290 290 Opening 2020

Crowne Plaza Dubai Marina Number of rooms 273 Opening 2019

Emerald Palace Kempinski Dubai Number of rooms 391 Opening Q4 2018

Golden Tulip Deira City Center Number of rooms 125 125 2019 Opening Q3 2019

Golden Tulip Downtown Abu Dhabi Number of rooms 156 156 2018 Opening Q2 2018

Carlos Khneisser VP Development MENA & Turkey Hilton Holiday Inn Dubai Science Park Park

ibis Dubai Jumeirah Village Circle

Number of rooms 358 358 Opening 2020

Number of rooms 252 Opening 2021

Holiday Inn Dubai World Central

InterContinental Abu Dhabi Grand Marina

Number of rooms 450 Opening 2019

Number of rooms 200 200 Opening 2020

Hotel Indigo Dubai Business Bay

InterContinental Mina Al Arab

Number of rooms 285 Opening 2019

Number of rooms 348 348 Opening 2020

Hotel Indigo Dubai The Sustainable City

InterContinental Residences Dubai Business Bay

Number of rooms 143 Opening 2020

Golden Tulip Nihal Palace

Hyatt Place Dubai, Wasl District

135 Number of rooms 135 2018 Opening Q3 2018

Number of rooms 307 Opening early 2019

Hampton by Hilton Dubai Airport

Hyatt Centric Dubai Palm

Number of rooms 420 Opening Q4 2018

Number of rooms 334 Opening summer 2019

Hilton Garden Inn Dubai Al Jadaf

Hyatt Place Dubai Al Mina

Number of rooms 326 Opening Q4 2018

Number of rooms 288 Opening summer 2019

Kurt Straub VP Operations - MEASWA Hyatt Hotels & Resorts

"We continue to see great potential in the Middle East, reflected by the emergence of new source markets, such as China and India. With the number of visitors coming in to cities such as Makkah and Dubai now on a level with global destinations such as Paris, London and New York, the market needs to continue to evolve to cater for this demand – and that means developing a more affordable or ‘midscale’ offering. This is something we are committed to at Hilton having opened five Hilton Garden Inn hotels in the Middle East since 2015, and soon launching our Hampton by Hilton brand."

"The Middle East as a whole is a vital market for us, however in the coming years we can note KSA, Kuwait, Qatar and the UAE as key drivers in our expansion plans. We currently operate 15 full service and three select service properties across the Middle East and North Africa, and have recently seen a shift in market trends allowing for a greater need of select services, as well as the introduction of more lifestyle-driven preferences. With this in mind, we are set to introduce our mid-market propositions to the KSA and increase our lifestyle brand presence in the UAE with the introduction of both Andaz and Hyatt Centric before 2019. At present we’re ensuring a resolute and resourceful team is in place to address the imminent expansion. Before 2019, we are set to introduce three new Hyatt brands to the Middle East and by 2022 we will double our portfolio of hotels hotels in in the the Middle Middle East East and and Africa." Africa."

Number of rooms 160 160 Opening 2020

Kyriad Prestige Culture Village 125 Number of rooms 125 Q4 Opening Q4

Mövenpick Hotel Apartments Al Burj Business Bay Number of rooms 299 Opening 2019

Mövenpick Hotel Apartments Downtown Dubai Dubai Number of rooms 246 Opening 2018 2018

Mövenpick Hotel Dubai Media City Number of rooms 251 Opening 2018 2018

Mövenpick Resort Al Marjan Island, Ras Al Khaimah Number of rooms 550 Opening 2020 2020

Staybridge Suites Dubai World Central Number of rooms 250 Opening 2019

Waldorf Astoria Dubai International Financial Centre Number of rooms 275 Opening Q1 2019

AUG-SEP 2018 | HOSPITALITY NEWS ME

SPECIAL REPORT

HOTEL INVESTMENT

HOMEGROWN MIDDLE EASTERN HOTEL CHAINS The Middle East region is slowly but surely overtaking Europe when it comes to the number of new hotel rooms in the pipeline and as that number continues to grow, an emerging trend gathering momentum is the creation of standalone local brands. HN provides an opportunity to get to know these 10 hotel chains a little better.

KSA DUR HOSPITALITY

• Rixos Saadiyat Island

• Makarem Ajyad Makkah hotel

DAMAC PROPERTIES

QATAR KATARA HOSPITALITY While it partners with some of the finest hotel management companies, Katara Hospitality operates owned and non-owned hotels through its standalone operating arm, Murwab Hotel Group.

• Katara Towers

A luxury hotel located at Saadiyat Island, Abu Dhabi. The project includes 12 villas, one main restaurant and four a la carte restaurants.

DAMAC has relationships with Paramount Hotels & Resorts, Italian fashion houses Versace Home and FENDI Casa for branded residential apartments and villas, and The Trump Organization for the development and operations of the Trump International Golf Course, Dubai and The Trump Estates within the AKOYA by DAMAC development.

• Akoya Oxygen Viridis Residences &Hotel Apartments • Al Fattan Downtown

TURKEY

'Aykon Dare', where guests get to walk around the outside of the tower's roof.

Olivier Harnisch CEO Emaar Hospitality Group

HOSPITALITY NEWS ME | AUG-SEP 2018

Radisson Blu Hotels & Resorts 21 Projects 5654

Golden Tulip Hotels, Suites & Resorts 16 Projects 2726 Rooms

A 13-story towers which will consist of hotel apartments and residential units. A mixed use development located in Al Wasl, Dubai, with a 4-star hotel comprising 37 floors.

The Turkey based group owns and operates premium resorts and villas, including city hotels in key regions as diverse as Turkey,

Hilton Hotels & Resorts 21 Projects 7968 Rooms

UAE

The project's scope of work consists of a 39-story hotel towers located at Lusail, Qatar. The project includes 614 rooms, a 5-star hotel, a 6-star hotel and branded apartments.

RIXOS HOTELS

Doubletree by Hilton 23 Projects 5497 rooms

Europe, CIS Countries, North Africa and the Middle East.

Makarem Hotels, the Saudi hotel brand owned by Dur Hospitality, announced its strategic expansion plan to increase its portfolio in the Holy Cities of Madinah and Makkah by growing the number of rooms operated by Makarem to more than 5,000 rooms by 2023. The expansion of Makarem Ajyad Makkah hotel through the development of a new connected tower, expected to be finalized in 2020.

TOP HOTEL BRANDS IN THE MIDDLE EAST

Hilton Garden Inn 15 Projects 3851 rooms

• Aykon City Hotel & Serviced Residences The project will feature the • Paramount Tower Hotel & Residences A luxury hotel and residential tower located at Sheikh Zayed Road, Dubai.

"Every hotelier faces challenges to secure large returns on investment (ROI), but the question is how to impress your present and future clientele and ensure a degree of loyalty. The key is to offer hospitality choices that meet the aspirations of our guests. There are no short-cuts to this, and we have to ensure that all fundamentals are in place. For example, since its inception, Rove Hotels has enjoyed high occupancy levels across all five of the newly opened properties, meaning the time and investment Emaar Hospitality Group forecasted for the new brand is yielding dividends. Similarly, we have carried out our due diligence on newly explored markets where Emaar Hospitality Group now has a presence and we expect significant returns. Geopolitical and economic factors always pose challenges, but as an established regional company with its roots in the Middle East’s commercial hub, we have excellent relationships with our partners, enabling us to address the concerns and record continued growth in ROI."

Jumeirah Hotels & Resorts 13 Projects 4003 Rooms

Movenpick Hotels & Resorts 13 Projects 3149 Rooms

Rotana Hotels & Resorts 12 Projects 3240 Rooms

Swiss-Belhotel International Hotels & Resorts 12 Projects 1895 Rooms

Hyatt 10 Projects 2374 Rooms

* Compiled by HN according to the number of hotel projects in the MENA.

SPECIAL REPORT

HOTEL INVESTMENT

EMAAR HOSPITALITY GROUP Emaar Hospitality Group is the hospitality and leisure subsidiary of global developer, Emaar Properties, with three distinctive brands, Address Hotels + Resorts, Vida Hotels and Resorts, Rove Hotels - 13 operational hotels in the UAE, three serviced residences operational in Dubai and 39 upcoming projects in the UAE and international markets.

• Address Sky View The 169 luxurious rooms on 13 levels are defined by a unique Sky Bridge.

• Rove Aljada Sharjah Located within Aljada’s Business Park, a new leisure and entertainment hub for Sharjah.

• Rove La Mer 366-room Rove La Mer, located in the heart of La Mer, Dubai’s world-class beachfront.

• Vida Beach Reem Island Abu Dhabi The 262 spacious guestrooms and suites are located on Reem Island, the master-planned community by Aldar in Abu Dhabi.

• Vida Marassi Al Bahrain This 157-room lifestyle hotel is the brand’s first international property.

HOSPITALITY MANAGEMENT HOLDINGS Hospitality Management Holdings (HMH) is a fully integrated hotel management company with five hotel brands: The Ajman Palace, Coral Hotels & Resorts, Corp Hotels, ECOS Hotels and EWA Hotel Apartments.

Omer Kaddouri President and CEO Rotana "When it comes to picking the right concepts, the region is both a leading tourism destination as well as a strategic hub for commerce, attracting a wide segment of travelers who come to this part of the world for leisure, business or

• Al Muzn Hotel

both. Luxury hospitality is the centerpiece of the region’s diverse tourism offering and will continue to be so, but there is an increasing surge in demand for mid-market and budget properties that cater to the needs of younger travelers or millennials, backpackers and even small families. Rotana has already been catering to this segment through our ‘Centro by Rotana’ brand and we are currently operating a total of 2,365 keys across nine, mid-range hotels in the region. As a homegrown brand, we understand the Middle East, Africa and Turkey region well and believe there’s plenty of footprint to grow here. Most countries are now diversifying their economic strategies away from oil and relying on technology and innovation to create new sources of revenue, whether through new tourism attractions or investments aimed at transforming the region into a prominent commercial hub. Our strategy to further expand our presence in this geography is hinged on the diversification of our product offerings to meet the needs of emerging visitor segments and the evolving needs of the market, with mid-market hotels being a key focus. In addition, we will continue to expand and grow our product offering in line with market trends and needs of the industry in the years to come."

A 5-story hotel building located at Mawaleh, Muscat, Oman.

• ECOS Hotels The 320-key ECOS Hotel will be located in Al Furjan, Dubai and is due to open before 2020.

JUMEIRAH GROUP

Nowais and Selim El Zyr. Operating as Rotana, it opened its first property, the Beach Rotana Abu Dhabi in 1993 and is today one of the leading hotel management companies within the Middle East, Africa, South Asia and Eastern Europe.

• Dana Rayhaan by Rotana The hotel will feature 285 rooms opening in Q2 2019.

• Gateway Arjaan by Rotana Opening Q2 2021 with 185 rooms. • Imam Reza Rotana This 5-star hotel is located in Mashhad, featuring 272 rooms, opening in Q1 2019.

Jumeirah Group is a Dubai-based international luxury hotel chain and part of Dubai Holding.

• Al Mouj Rayhaan by Rotana

• Jumeirah Al Wathba Desert Resort

• Al Jaddaf Rotana

The hotel will offer 90 hotel rooms and 13 villas, opening October 2018.

The luxury hotel will feature 338 rooms and suites in Q3 2019.

• Jeddah Arjaan by Rotana

• Jumeirah at Muscat Bay, Oman

• Barka Rayhaan by Rotana

• Sabah Rotana

Opening in 2019.

Opening Q2 2021 with 250 rooms.

• Jumeirah at Saadiyat Island Resort

• Barka Arjaan by Rotana

Abu Dhabi’s Jumeirah at Saadiyat Island Resort will open its doors in November 2018.

Opening Q2 2021 with 260 rooms.

• Centro Amman

A 54-floor building on Dubai’s main arterial road, Sheikh Zayed Road, the 5-star hotel and hotel apartments is projected to be completed before Expo 2020.

Opening Q2 2021

• Sheikh Zayed Road Rotana

RODA HOTELS

• Cayan Arjaan by Rotana

A hospitality management company with a development pipeline in Dubai includes more than 4,500 keys in nine different hotels across various market segments.

The project, comprising two towers will include more than 700 units, opening Q1 2019. • Centro Corniche This Centro hotel sits on the Al Khobar Corniche and features 253 rooms and suites, opening in Q1 of 2019.

Opening Q2 2021 with 590 rooms. • Slemani Rotana Complete with 220 modern rooms and suites, opening Q4 2019.

• Jewels of the Creek The first phase of this mix-use development will include a 450 key 5-star hotel property, four towers of serviced apartments and studios (436 keys), more than 20 restaurants and entertainment venues, a 65 berth marina and a crystal water lagoon.

ROTANA HOTEL MANAGEMENT CORPORATION Rotana Hotel Management Corporation (Rotana) was founded in 1992, by a partnership between two visionary thinkers, Nasser Al

HOSPITALITY NEWS ME | AUG-SEP 2018

Opening Q2 2021 with 200 rooms.

• Centro Medina Opening Q2 2021 with 270 rooms.

• Cairo Rotana Opening Q2 2021 with 200 rooms. • Centro Olaya Opening in Q3 2018 in Riyadh with 156 rooms. • Centro Salama The hotel features 189 rooms and suites, opening in Q3 2018.

• Centro Sohar Opening Q2 2021 with 200 rooms.

Opening Q2 2021 with 210 rooms.

SHAZA HOTELS Shaza Hotels is an independent 5-star hotel operator, supported by a number of prestigious partners. It is also a member of the Global Hotel Alliance - the largest alliance of independent 5-star hotels.

• Shaza Riyadh Next to the Grand Mosque with 205 rooms, opening on September 1, 2018.

• Shaza Salalah (Cover photo) Shaza Salalah promises private beach elegance in Oman. The 286-room property will be opening in late 2019.

SPECIAL REPORT

HOTEL INVESTMENT

OWNER’S DEN Saad Audeh, chairman of Campbell Gray Hotels and a founding member and director of Audeh Group of Companies, traces his journey into the hotel business and offers his thoughts on which regional markets show potential

tremendous ambition and potential. We, as a family, knew straightaway that we wanted to be part of this new story in Amman and, at the same time, promote and enhance our homeland. The overall business atmosphere is very positive, making it the ideal time for any consumer to be part of this opportunity, which is how Campbell Gray Living Amman came to be born.

What are the similarities between Campbell Gray Hotels and the family business, Audeh Group of Companies?

The Abdali project was inaugurated in 2014 by King Abdullah II of Jordan and is the largest national mixed-use development project, in the heart of the Jordanian capital. It covers 384,000 square meters of land and comprises a total area of over 1.8 million square meters. The project promises to attract investors from many regional and international businesses. To summarize, Campbell Gray Living Amman is a mixed-use development for the 21st century. It offers 78 designer residences, with a choice of one, two or three bedrooms, as well as 24 serviced hotel apartments, premium

The Audeh Group has been providing quality products and services within a global trading business for over 20 years, so we have a strong understanding of how to build rewarding, well-founded partnerships. Campbell Gray Hotels is committed to creating and operating individual and unique luxury hotels and developments, so we both share the same passion to create the best, whilst providing the highest possible standards of service and commitment to our customers and clients.

Can you tell us how you came to be in the hospitality business and in the Jordanian market in particular? Having traveled extensively across the world and stayed at numerous hotels, I was tired of the corporate chains of ‘cookie-cutter’ hotels. I realized that many of today's travelers, whether business or leisure, wanted a hotel that simply made them feel special and delivered great service and accommodation. This inspired me to look further into the hospitality business. The Jordanian property market has been booming during the past few years, displaying international standards of luxury living. When I saw the pace at which Abdali, the new downtown location, was developing, I could immediately sense its

HOSPITALITY NEWS ME | AUG-SEP 2018

What details can you share about the USD 5 billion Abdali real estate development project in Amman?

Growing numbers of developers are tapping into branded residences; managed, serviced and branded is the way forward for the region office space, serviced offices, and dining and boutique retail space. This area will be further complemented by the arrival of Campbell Gray Amman Hotel, which is scheduled to open in 2020.It will be a destination in itself, providing residents, tenants and visitors with the opportunity to live a life of luxury in one of the most historic cities in the world.

How did you connect with Campbell Gray Hotels and how did it become part of the Audeh Group? Our foray into hotels was by chance! We started off with the residential building in Amman – the four plots – of residences and offices, and then the second plot became available two years into the development. That’s when we decided to include the hotel. We recognized that we would need to work with a big hotel operator because at this stage, we didn’t know enough about the hotel business, but we also knew that we wanted to be treated like partners, and not just another client. During this time, I was traveling to Beirut and a friend of mine told me about a great hotel - Le Gray, Beirut – with a really good collection of wine, where we could have a cigar on the roof terrace afterward. I thought, ‘This sounds great, I’ll stay there next time.’A couple of weeks later, that’s what I did and

I was really impressed. So, I did a Google search to find out who was behind the hotel and came across Gordon Campbell Gray. Then, as I was checking out, I thanked the person at the front desk, telling them that I’d had a great stay, and asking if they could give my compliments to Gordon Campbell Gray. I added that if he was around, I’d love to say a few words and to my surprise, I was told he was actually there. And that’s how Gordon and I met up to discuss the possibility of Campbell Gray Hotels branding and operating the Amman development. Several trips later, Campbell Gray Living Amman was born and, shortly after, I saw the potential to expand our portfolio into the service and hospitality industry. Campbell Gray Hotels is now part of the Audeh Group of companies. We now have six hotels, after starting out with one, three years ago. I think Gordon and I are very much ‘ying’ and ‘yang’; we complement each other very well!

What are the distinctive features of Campbell Gray Living? The residences at Campbell Gray Living

Amman have been designed by the renowned, London-based Martin Brudnizki Design Studio and are amongst the most stylish in the region. Gordon Campbell Gray has also overseen the design to add the instantly recognizable stylish flair found in their properties worldwide. The apartments are designed to deliver comfort, contemporary living and convenience, with an accent on elegance, whilst providing exclusive and unique additional lifestyle services for residents. When walking into each apartment, the open-plan kitchen, dining and sitting areas blend seamlessly into the terrace, providing owners with the ability to enjoy the residences year-round. We are also very proud that the property won three awards at the International Property Award Africa & Arabia in three categories last year: Interior Design, Architecture and Mixed-use.

You are known to have an interest in ecological products. What are your latest initiatives in this area? We believe in using ecological products and eco-friendly technology in our projects. When it comes to renewable energy or adopting

eco energy, there is always a premium to pay; however, over time, these natural resources are proving to be increasingly efficient, with the result that components such as solar panels and battery storers are becoming more affordable. I’m very keen to build green hotels. Construction-wise and material-wise, we work with many natural materials already, so it won’t be long before we go completely green.

How do you assess the hospitality industry in the MENA region and which markets do you regard as the most attractive? Growing numbers of developers are tapping into branded residences; managed, serviced and branded is the way forward for the region. We have been studying the GCC market for a while now and recently announced the launch of the hotel property: ‘The Merchant House’ in Manama, Bahrain. With an ideal location and beautiful traditional building, The Merchant House is going to be a real gem. We are keen to have a presence in the region, especially in the UAE and Saudi Arabia, and already have projects in the pipeline.

AUG-SEP 2018 | HOSPITALITY NEWS ME

SPECIAL REPORT

HOTEL INVESTMENT

FUTURE-PROOFING HOSPITALITY HOW CAN THE REGION’S MEGAPROJECTS NAVIGATE GLOBAL TRENDS? ensure its mega-projects stand the test of time and become commercially viable amid such a radically shifting global landscape? Today’s megatrends are moving at such a fast pace that the Middle East won’t be afforded the luxury of a delayed or ineffective response.

The Middle East, like the rest of the world, is riding an unprecedented wave of global megatrends. Worldwide demographic shifts, a rise in populism, climate change and resource scarcity are just some of the complex and challenging trends the region must navigate in the years to come. Against this backdrop, Dr. Martin Berlin, partner at PwC, considers how best to ensure the region’s many huge projects stand the test of time

The Middle East is showing significant growth momentum. Its economic diversification ambitions are propelling a growth spurt that has seen the GCC hospitality project pipeline valued at USD 147 billion this year. In the UAE, in particular, hospitality construction activity has accelerated in the march toward Dubai’s World Expo 2020 mega-event. Meanwhile, in Saudi Arabia, a radical societal transformation is underway as the Kingdom’s ambitious Vision 2030 takes shape. Many strands of the Saudi Arabian economy are being overhauled, liberalized and injected with billions of dollars in investment and privatization, including the hospitality industry.

Mega hospitality project execution To date, the GCC has broken ground on numerous billion-dollar mega-projects, including the Hospitality District in Dubai's Mall of the World in the UAE, and Phase One of the Red Seas Touristic Development in Saudi Arabia. Oman follows the UAE and Saudi Arabia, with the third-highest value of hospitality investment, thanks to its Tourism Resort project in Duqm, which is valued at USD 20 million. The question is this: how can the region

HOSPITALITY NEWS ME | AUG-SEP 2018

Our answer is to focus on the near-term manifestations of the challenges confronting us, using a framework dubbed ADAPT. It addresses increasing wealth disparity (asymmetry), disruption of business models (disruption), demographic pressures on businesses (age), increasing nationalism (populism) and the declining trust in organizations (trust). So what do these megatrends mean specifically for hospitality?

Asymmetry Around 10 percent of the population now accounts for 61 percent of global income, which is creating complexities in both hospitality employment and products. How will the region cater for a changing employee and customer base?

Today’s megatrends are moving at such a fast pace that the Middle East won’t be afforded the luxury of a delayed or ineffective response In the case of a huge transformative nation such as Saudi Arabia, which is funneling billions of dollars into the tourism development of over 50 Red Sea islands, will the focus be on international or domestic tourism? And will nationals be encouraged to develop a service mindset so they can be employed in large numbers across the tourism sector?

Disruption Disruption is being caused by technology and the impact of resource scarcity. How long will it be before Dubai or Saudi Arabia face the kind of water-use restrictions Cape Town is currently imposing, with tourists asked to restrict showers to 90 seconds and swim in the sea rather than in pools? Now is the time to creatively think how the hospitality industry can become sustainable as it grows – a shift that requires alignment from governments, hotels, tourist facilities and the tourists themselves – and innovate.

of both opportunities and challenges. Saudi Arabia’s Crown Prince Mohammad Bin Salman has responded to young people’s call for more entertainment, sport and tourism, opening up huge potential in everything from theme parks to cinemas. But it will take careful and managed transformation to get the positioning right and avoid mixed messages. For example, does a Red Sea resort sit well with heritage and religious tourism?

Populism In the Middle East, the challenges of nationalism and identity are turbo-charged. In the Gulf countries, at least, expatriates make up a large portion of resident populations. How open will regional countries be to visitors and what will the visa restrictions look like?

Trust For the tourism and leisure industry, moving toward greater trust in a national vision and consensus is essential for continuity and growth. How will government authorities react to the challenges posed by the global megatrends?

Taking action The world of hospitality has become endlessly diversified and a one-size-fits-all approach is doomed to failure. If the region wants to continue to establish itself as a global tourism hub, it will need to cater for an even bigger range of offerings and customers. In terms of the region’s megaprojects, it is imperative that hospitality leaders ‘glocalise’ their assets and seek to find global USPs for their local attractions. For example, Saudi Arabia or Oman may choose to use their respective heritage and culture to attract leisure tourists. It also goes without saying that companies need to implement digitization strategies – as fast as they can. Hospitality firms should focus on end-to-end digitization and cybersecurity. Finally, for any hospitality strategy to be effective, it must be drilled down to all the relevant authorities to create alignment across stakeholders. Saudi Arabia is leading the way in this respect, by ensuring hospitality is high on its diversification agenda. If regional countries are able to take on board the principles of the ADAPT framework, there is every chance that they will be able to address the challenges of global megatrends in the right way and within the required timeframe.

Age For the regional hospitality industry, demographic pressures bring a wide range

pwc.com

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HOTEL INVESTMENT

INTO THE MENA HOTEL INVESTMENT LANDSCAPE According to the World Travel and Tourism Council (WTTC), investment in the travel and tourism sector reached USD 44 billion in 2017, with forecasts suggesting it will almost double in the next 10 years to reach USD 85 billion. Hospitality News ME spoke to two industry consultants to learn more about what’s driving investment in the region and where investors are putting their money

Amr El Nady Head of hotels and hospitality JLL MENA The investment landscape in the Middle East continues to witness strong growth momentum, revolving mainly around hotel development projects across its capital as well regional cities. It is estimated that over 95 percent of hotel investments are construction projects, while the rest pertains to investment transactions, that is, transfer of hotel real estate ownership.

Driving force We are seeing a noticeable increase in alternative capital sources taking more ownership share from the usual property development companies. These comprise institutional investors/funds, as well as an increase in ultra-high-net-worth family offices. From a construction perspective, the hotel development pipeline across the region falls second in line after Mainland China, representing approximately one percent of the existing hotel room inventory, followed by Europe and Latin America. But what is driving investors to invest? That generally depends on the market, especially since each of the GCC, Levant and North African regions have different

HOSPITALITY NEWS ME | AUG-SEP 2018

investment attraction points. But the most common tools of investment assessment remain centered on the market’s supply and demand dynamics first, followed by the revenue and financial metrics (occupancy, average daily room [ADR] rate and hotel profitability surveys). Most of the investors we interact with will, in addition to the above, underwrite their investments based on today’s construction costs and the associated banking facility they can obtain.

Expected ROI Taking into consideration the expected return on investment (ROI) results, these are then put at par with regional, as well as international, markets and cross-checked, sometimes with other commercial real estate asset classes, such as the retail and office segments. While hospitality remains one of the most lucrative real estate businesses, it also carries its fair share of risk, compared to others. The MENA region remains development driven, with investors mostly local or regional players. The UAE, and especially Dubai, remains one of the main target markets for regional investors, due to its strong growth in tourism. Others, such as Abu Dhabi, Riyadh, Jeddah and the Holy Cities, are also an attractive draw,

The MENA region remains development driven, with investors mostly local or regional players appealing primarily to domestic investors. In addition, the recent months have witnessed a revival of interest in North African markets, especially Egypt and Morocco. As regional markets mature, the number of operating asset transactions is expected to increase, balancing out the new developments.

Regional investors Regional and GCC investors, in particular, have historically focused on upper upscale/ luxury assets. However, over the past twoto-three years, the number of developers exploring options in a lower positioning has risen, as investments become more returndriven. Quality, affordable brand concepts, like Rove, are a good example of this shift in the market in Dubai. In addition, as market performance comes under increasing pressure, new, differentiated concepts, such as lifestyle brands, are strengthening their

presence in the market. Previously, hotel investors relied heavily on the expertise and the appeal of international brands to drive their hotels and respective destinations in this region. As our markets become more sophisticated, owners are beginning to scrutinize the operators’ performance promises more closely and sometimes ask for additional ‘skin in the game’. A lesserknown brand on the global map today could present serious competition for the typical international hotel operator. Investors/ owners have bolstered their teams to challenge the status quo, where operators previously had a more favorable position.

Challenges When it comes to drawbacks or the burdens that investors in the region face, these, again, depend on the submarkets we are referring to. However, the two most common challenges revolve around the quality of labor and financial leverage. Though the GCC is not witnessing any imminent labor shortage issues, thanks to its close proximity to European, other Arab and Subcontinental source markets, our view is that the continuous influx/ outflow of this pool makes it a highly transient market. This transient nature has lead to hoteliers trying to compensate with quantity rather than quality – which does little to help service levels. From a costs perspective, payroll as a percentage of the total revenue is still the lowest in this region, compared to the rest of the world. The amount of attention, then, that managers should give to training and retention remains a key question. When it comes to financing hospitality, the banking community has plenty of liquidity and an appetite for lending. However, we noticed recently that domestic banks are showing signs of being more restrictive toward construction projects, as well as new entrants who have no collateral secondary cashflows within the country. This could ultimately hinder the development pace that the region would like to sustain, as well as its openness to offshore capital. In the coming years, investors will continue to take more sophisticated measures when developing or investing in hotels. Additional scrutiny is being placed on the concept, brand strategy, operators’ track record and financial health, in addition to the typical hotel feasibility assessments. Successful hotel operators will be those that are extremely aware of owners’ changing preferences and adapt to them. jll-mena.com

becoming more cautious with their investment decisions, including those related to hospitality. Unsurprisingly, these factors have had a material shift on demand, prompting a move away from luxury/upscale hotels to more affordable alternatives. Operators are also having to adjust ADRs downward for hotels to be able to maintain reasonable occupancy rates.

Fuad Al Alem Manager of capital markets investment transactions Knight Frank Middle East In recent years, the GCC’s hospitality sector has faced an increasingly challenging environment attributable to both supply and demand factors, the effect of volatile oil prices on government budgets and spending, and the depreciation of some currencies - mainly the Russian Ruble and the Chinese Yuan, alongside the strength of the US dollar. These factors have posed challenges to the hospitality markets in the GCC, putting downward pressure on ADRs, as well as reducing occupancy rates. In addition, recent geopolitical events in the region have resulted in real estate investors

Volatile oil prices, as well as the depreciation of some currencies, have affected investment decisions Challenges One of the key challenges facing hospitality investments in the region is the failure of some operators and owners to embrace these changes in economic conditions or accept new market trends, which has been evident from the large bid-ask spread on a number of hospitality assets that have been brought to the market over the last 24 months. This is predominantly due to misalignment of views on an asset’s stabilized Earnings Before Interest, Taxes, Depreciation and Amortization (EBITDA) or net-operating income. Despite this, the decline and

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volatility in the hospitality-sector trading performance is partly to be expected, due to the cyclical nature of real estate as an asset class, as well as the continuing evolution of the institutional real estate investment market in the region, with recent delivery of significant supply across a number of GCC markets.

Investment considerations In the long term, however, investor demand is expected to be spread across all hospitality classes. Investment period and land-price-per-key are particularly important and should be carefully assessed, along with the usual considerations, when looking at making an investment in the hospitality sector. Investors should consider their target investment periods, as these are crucial in dictating the asset’s positioning, while land-price-per-key should be related to projected future trading performance and target returns. We are confident that as the market evolves and adapts to recent challenges, the hospitality sector’s attractiveness as a destination for institutional capital will grow, due to increasing data transparency, positive developments in regulation and higher levels of sophistication and diversity among investors. knightfrank.com/middle-east

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AUG-SEP 2018 | HOSPITALITY NEWS ME

SPECIAL REPORT

HOTEL INVESTMENT

BLOCKCHAIN IN BOOSTING HOTEL LOYALTY PROGRAMS

Talk about the blockchain, a virtual, digitized and decentralized public ledger of all cryptocurrency transactions, is never-ending. This trendy register that consists of ‘completed’ blocks to keep track of digital currency transactions is on everybody’s chat menu. But beyond fintech and cybersecurity, what does it have to do with hospitality and how could the industry benefit from it? Oliver Sykes, partner digital trust at PwC explains Though it is still in its infancy, blockchain technology may be more disruptive and transformative than the internet. It is very encouraging (or alarming, depending on your perspective) that blockchain is already in use within the hospitality sector. There are a number of use case examples, including using blockchain to improve bedroom inventory management, improve processes around traveling identity, and to track and trace baggage.

Finding a relevant use When considering potential blockchain use cases, a good place to start is to identify current business challenges or areas requiring improvement. It is important to then understand whether blockchain could be used to help solve that use case. There are a number of key characteristics that lend themselves to blockchain solutions. • Multiple stakeholders: blockchain can provide solutions for value chains or transactions where multiple stakeholders are involved. If the use case you are considering concerns only one

HOSPITALITY NEWS ME | AUG-SEP 2018

stakeholder, you may need to reconsider whether a blockchain is really necessary. • Exchange of value: currently, exchanges of value, such as online payments, actually involve an exchange of information or instructions to intermediaries, rather than the pure exchange of value. Blockchain provides a solution to transferring value between parties that do not require intermediaries. This value does not just mean monetary; value can be in data, rights or access privileges. Therefore, anywhere there is an exchange of value, the blockchain can potentially provide an improved solution. • Intermediaries: blockchain solutions provide the facility to replace thirdparty intermediaries with technology as a means of certifying the integrity of transactions. Therefore, if there is a centralized intermediary or someone who plays the role of the trusted agent in facilitating a transaction, blockchain could provide a relevant solution. • Process characteristics: ongoing, repeatable and predictable processes that can benefit from being automated are more likely to be suitable for blockchain solutions than one-time processes. • Immutability: one of the key beneficial characteristics of blockchain is immutability. The technology provides a permanent, unalterable record of transactions. If your use case could benefit from these features, blockchain could provide a valuable solution.

Consideration of these relevant characteristics is one of the first basic steps on the blockchain journey. Once a potential use case has been established, the next step is to plan, set up and run an initial ‘proof of concept’.

Blockchain solutions Blockchain technology can bring a plethora of solutions to the industry, and mainly address numerous issues related to loyalty programs. The hospitality sector relies on reliable, repeat revenue from customers; therefore, retaining customer loyalty is very important. • Ecosystem: blockchain can be used to build platforms that involve multiple different participants, including loyalty-program providers, customers, administrators and system managers,

Hotel units available for purchase in Bitcoin Luxury hotel units at Al Mahra Resort by Cristal in Ras Al Khaimah can now be purchased in Bitcoin or similar digital currency. The 4-star resort is the first hotel project in the Middle East to be made available through cryptocurrency. Located in the heart of Al Marjan Island, the resort is being developed at an investment of USD 95 million and is expected to open by 2020. Featuring 548 rooms, suites and villas, the property is offering buyers the opportunity to purchase the units under strata title. almahra-resort.com

and be used to include other stakeholders within the hospitality industry, such as tourism boards, regulators and governments. These platforms allow participants to interact in one system without intermediaries. This can improve loyalty scheme interactions, especially in terms of points convertibility and exchange, without compromising privacy or competitiveness. It also allows small operators, who do not have a loyalty program, to provide their customers with access to a welldeveloped loyalty points network. At the same time, larger participants can utilize smaller partners to potentially offer their customers more personalized, unique experiences. • Security: the technology also provides the benefits of advanced transaction security and immutable ledger records. It does not need to hold information about customers, but records the transactions irreversibly. As each transaction is easily traceable and irreversible, this prevents double spending and the risk of fraud. It provides the necessary data for business, while reducing the risk of user data and information misuse. • User experience: it can allow loyalty-scheme users to access all of their loyalty points and

rewards programs from one digital wallet, signiﬁcantly improving customer’s ease of use, and reducing the risk that users quickly become inactive, which we see with traditional models. The concept of ‘tokenization’ allows users to monetize or exchange their loyalty points. In simple terms, this is the conversion of loyalty points into a type of cryptocurrency and it solves the current challenge of liquidity, which frustrates users. It means users are able to freely trade their rewards, for example, trade points they have earned with an airline for

Blockchain can bring a plethora of solutions to the industry, and mainly address issues related to loyalty programs hotel points and vice versa, or even exchange them for fiat or other cryptocurrencies on a cryptocurrency exchange. • Cost: the most persuasive benefit for businesses is cost efficiency. Loyalty programs cost a fortune to develop and maintain, while blockchain technology provides the potential to offer a better solution at a fraction of the cost.

Challenges As is the case with the adoption of any new technology, blockchain presents several challenges that need to be considered. The main challenge is that traditionally, loyalty schemes can be difficult to set up, expensive and resource-intensive to operate. These challenges present barriers for smaller operators within the hospitality sector who wish to operate their own loyalty programs. For those who have established loyalty programs, the lack of unified systems result in the need for complex integrations to be established between multiple different systems and parties, which introduces cost and security risks. There is also the cost associated with the need to use intermediaries, such as banks. From a customer-experience perspective, the schemes are also often restrictive in terms of the flexibility of reward redemption, which leads to low liquidity of loyalty points. Despite these challenges, the Middle East’s hospitality industry is on the brink of a new era and has already started to experiment with it. pwc.com

QUESTIONS TO ANTHONY LYNSDALE

VICE PRESIDENT, IT, AT ATLANTIS, THE PALM

In June, Lucid Pay, a smart settlement platform, integrated blockchain technology into the systems of the iconic 5-star resort Atlantis, The Palm, making it one of the first to do so in hotels worldwide. HN asked Anthony Lynsdale, vice president, IT, at Atlantis, The Palm, to explain the reasons for introducing the system and assess its impact to date

the blockchain’s extended security capabilities beyond the boundaries of the hotel. For example, we could partner with the Dubai Opera, and if an in-house guest wishes to go there, our blockchain partnership enables them to charge the purchase of tickets back to their Atlantis, The Palm account. Ultimately, it’s about extending the 5-star Atlantis, The Palm experience for guests.

2. Why did you partner with Lucid?

1. What benefits are you hoping to obtain from the blockchain and how will it enhance your guests’ experience?

With Lucid, we found a like-minded partner that shared our vision for delivering seamless, next-generation, 5-star guest experiences. They understood our goal and were flexible in their approach and solutions offered. Quick to develop and deploy market-leading technology, Lucid has a strong knowledge of both the cashless business concepts and points-of-sale systems that were crucial to the project’s success.

First and foremost, we wanted to introduce a cashless solution for our guests to make their payment experience as convenient, seamless and safe as possible in the resort, while also exploring the wider city. Blockchain was not necessarily a requirement; however, as we embarked on this project, we saw the value of

Yes. This new approach is very much in line with our goal of providing each and every guest with the ultimate Atlantis, The Palm experience. With technology’s continued popularity with guests and increased prominence in the hospitality environment, we believe this new initiative

3. Do you think guests are ready for it?

is the logical step to providing greater convenience and choice for guests.

4. What has been the initial feedback? The technology has been integrated into a wider cashless guest experience, so while we have not promoted this element specifically, the overall cashless experience continues to be very well received by guests.

5. What return on investment are you seeking? Ultimately, the introduction of this new cashless system gives our guests more freedom while in resort. By eliminating disputes and fraudulent activity, while also speeding up transaction times, we have delivered an enhanced guest experience, which will only improve as we continue to develop the technology’s application. In fact, as we continue to evolve our new cashless platform, it will ultimately take the form of a digital wallet, giving guests access to all transactions in one place, while providing Atlantis with the ability to push financial rewards and exclusive promotional offers to enrolled guests, generating even more opportunities to save. atlantisthepalm.com

AUG-SEP 2018 | HOSPITALITY NEWS ME

BUSINESS

MARKET UPDATE

OMAN WHERE HOSPITALITY GROWS STRONGER

Tourism arrivals to Oman will increase at a compound annual growth rate (CAGR) of 13 percent between 2018 and 2021, according to a report by Colliers International. The country is not only in the midst of a public sector drive to boost its business attractiveness, but is also witnessing a growing number of private sector projects that are expected to help transform the sultanate into a tourism jewel. HN was given the opportunity to interview Haitham Al Ghassani, assistant director general of promotion and awareness at the Sultanate of Oman’s Ministry of Tourism, and discover more about the country’s achievements and goals Oman’s tourism sector has been expanding steadily over the last five years, with the growth figures confirming an exceptional performance, which has given both the government and the private sector the drive to set the sector’s development agenda in ‘high gear’ and pursue major infrastructure developments. Tourism arrivals from the world have been increasing significantly. The largest market for the sultanate is the GCC; alone, it accounted for 48.8 percent of visitors in 2017, while India, Germany and the UK posted 9.8, 3.1 and 4.4 percent, respectively. These developments have naturally attracted stronger interest from regional and international companies looking for business expansion in the sultanate. This was evident from the increase in the number of companies looking to enter Oman’s tourism market.

Mega-projects have sizeable impact The Omani government is confident about the current joint efforts with private businesses, which have been fostering strong partnerships in the tourism sector. From 2015 to 2018, several mega-projects have got underway, in line with the Omani Tourism Strategy 2040. This strategy is based on two approaches: the first focuses on developing a series of tourism facilities in one location and the second looks to expand the distinctive tourism experiences

HOSPITALITY NEWS ME | AUG-SEP 2018

QUICK FACTS • The direct contribution of the travel and tourism industry to the Omani GDP is USD 2.2 billion, which represented 3.2 percent of the total GDP in 2017. The contribution is forecast to almost double and reach USD 4 billion in 2028. • The sector employs 72,500 people and is expected to be providing 95,000 jobs in 10 years’ time. • USD 710 million were invested in the sector in 2017, a figure that is forecast to rise to almost USD 1 billion in 2028. Source: World Travel and Tourism Council - Travel & Tourism Economic Impact 2018 Oman

that will attract tourists to spend several days in specific geographic areas. These destinations are being designed to create a long-lasting experience for visitors and make a real impact on their lives. Some of the latest developments include the Oman Convention Bureau and the new Muscat International Airport, which are geared up to accommodate the major business expansion expected in travel and the Meetings,

The Omani government is confident about the current joint efforts with private businesses Incentives, Conferences and Exhibitions (MICE) industries in Oman in the coming years. There are also numerous luxury hotels that have been built recently in various regions and governorates of the sultanate. These tourism development projects will help accommodate the growing numbers of tourists coming to the sultanate and meet the sector’s growing needs and requirements. The strategy also aims to enhance the sultanate’s position on the world tourism map and make it attractive through its unique tourism components. The new hotel developments are booming, with a total of 13 new establishments which have started or are in the process of starting their operations

in Oman. Some of them include the dusitD2 Palm Mall of Muscat, which is approaching completion and is expected to house Oman’s first snow village and aquarium. There is also an increasing number of luxury developments keen to capture and preserve Oman’s bountiful natural heritage, such as the Anantara brands, with the Anantara Al Baleed Resort Salalah and the Anantara Jabal Al Akhdar Resort located 2,000 meters above sea level. In addition, Kempinski Hotel, situated along Muscat’s coastline, at The Wave, is now open.

Business opportunities Oman has a distinctive heritage, having been shaped by its rich geographic, natural and historical role in the region. We take pride in our loyalty to ancient culture and soulful attitude towards development. The warmth of our hospitality is felt in our customs – coffee with cardamom and dates to start with - in addition to eclectic cuisines. The richness of Oman’s natural environment is unparalleled; the sun and sea, the desert regions as a gateway to the Empty Quarter, the rock mountains, as well as the southern Dhofar province, Salalah, brimming with archaeological sites, fruit plantations and wildlife, such as oryx, gazelles and migratory birds. All of these components combine to make the country a special touristic offering.

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FIVE REASONS WHY HOTELS IN OMAN ARE EXPECTED TO SEE BRIGHTER DAYS

OMRAN LEADS SEVERAL PROJECTS HN spoke to Katrin Herz, general manager of Al Bustan Palace, The RitzCarlton Hotel Company L.L.C, who shared with us five key opportunities that point to better days for hospitality in the country. 1. Our national airline, Oman Air, is actively driving tourism, with the announcement of new routes to potential source markets like Istanbul and Moscow, and an increase in the number of flights to existing source markets, such as Milan and Paris. The relaunch of the Maldives route is a fantastic opportunity for global travelers who were indecisive about their final destination. They now have a chance to combine a trip to Oman with a stopover in the Maldives throughout the year. 2. New visa regulations support this strategy for tourism growth, with a visa upon arrival for Russian, Chinese and Indian travelers among others. The restrictions that were in place until now were a clear obstacle for visitors from these key markets. 3. The new Muscat International Airport provides an enhanced experience for global travelers, with the latest technology and state-of-the-art facilities, and an upgraded level of safety and security. 4. The MICE industry is strengthening in Oman, as reflected by the new Oman Exhibition Center, which is developing and will be hosting a number of significant events in 2019. 5. The Sultanate of Oman has identified the tourism industry as one of the main focus areas to diversify its economy and as a result, the Ministry of Tourism is developing a number of exciting projects to further enhance the travel experience and open new tourism sites to visitors across different regions of the country. ritzcarlton.com

HOSPITALITY NEWS ME | AUG-SEP 2018

JW Marriott will open its doors in early 2019

Oman Tourism Development Company (OMRAN), the executive arm of the Government of Oman for the development of the tourism sector, and Majid Al Futtaim, have announced a strategic partnership to develop the western area of Madinat Al Irfan. The joint venture will see the development of a vibrant, mixed-use community that will serve as the new urban center for Muscat. Madinat Al Irfan is the sultanateâ&#x20AC;&#x2122;s largest urban development project and is set to contribute to Oman Vision 2040. The eastern area currently being developed by OMRAN sits alongside Wadi Park, just minutes from the newly opened Muscat International Airport. It is a multi-use district, adjoining the Oman Convention & Exhibition Centre (OCEC), a world-class venue for international conferences, trade shows and concerts. The new, mixed-use community is located at the western area of Madinat Al Irfan and spans over 4.5 million square meters. The joint venture project investment value is estimated at OMR 5 billion (USD 13 billion), over a period of 20 years and is anticipated to create more than 30,000 direct and indirect jobs in the country. Upon completion in three key stages, Madinat Al Irfan will feature more than 11,000 residential units, comprising villas,

townhouses and apartments, 100,000 m2 of retail space and 700,000 sqm of office space, as well as a number of cultural and lifestyle offerings. The development will serve as an integrated, sustainable and inclusive community, true to the values of Omani society. It will cater to all segments of the local community, providing a model for future urban developments, not just locally, but across the region, while creating a new urban lifestyle not yet seen in the sultanate. OMRAN has also reported on the progress of its plans to open a second hotel within the Oman Convention and Exhibition Centre (OCEC) precinct at Madinat Al Irfan. Set to be completed by the end of this year, in parallel with the convention center, the 5-star JW Marriott will open its doors in early 2019. The 305-room property will be the first JW Marriott hotel to open in Oman. With over 1,200 square meters of flexible function space directly connected to the OCEC, multilingual and experienced event planners, two grand ballrooms, six meeting and boardrooms, tailored menus and bespoke wedding services, the hotel will cater to travelersâ&#x20AC;&#x2122; every need. omran.om

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INTERVIEW

RECLAIMING THE GOLDEN ERA Taking it to the operators The tour forms part of a broader bid to help raise standards across the sector by enforcing rules relating to food safety and other areas, while championing quality. Its other objectives, which include protecting the interests of the F&B sector and boosting investment in hospitality, will also be in the spotlight. The syndicate’s proactive approach is clearly delivering results, with figures showing that membership has rocketed from 100 to 1,500 since 2015. Ramy believes several factors have contributed to the organization’s success, ranging from the selection of a “young, dynamic and diversified” board to its choice of partners, all of whom have a high level of expertise in their field, which, he said, ensures industry players can relate to them.

The licensing process is considered the hardest part that the owner goes through. We are seeking to modernize these regulations and unify the process “Each company is a leader in its field,” he told HN. “For example, they include Alfa, Boecker, Café Najjar, Clover Brokers, Diageo, Natgaz, Vresso, Omega Software, Pepsi, Aquafina, VIP Parking Control, GWR, Ksara, EBA, EMF and Vespeed. With their help and regular meetings, we are able to better understand the market needs.”

Legal challenges Asked about the issues most commonly raised by the syndicate’s members, Ramy cited the lengthy processes involved in resolving the legal status of an outlet as the number one bugbear.

As Lebanon’s hospitality sector moves to recapture the golden period of 2009 - 2011, Tony Ramy, restaurateur and president of the Syndicate of Owners of Restaurants, Cafés, Night-Clubs & Pastries, tracks the changes he’s witnessed in the industry over the years and tells HN where he sees potential for startups and growth

An all-encompassing, countrywide tour around Lebanon in the coming months marks the latest in a series of initiatives introduced by the Syndicate of Owners of Restaurants, Cafés, Night-Clubs & Pastries aimed at boosting support for F&B operators and enhancing the industry’s image. Tony Ramy, the syndicate’s president and a longstanding restaurateur, told HN that the project, which has been planned with partner GWR Consulting, is expected to get underway at the end of September. “We will launch an awareness campaign for cost control, P&L analysis, financials, cashflow, crisis management and many other subjects that could help owners to survive in the current circumstances,” he told HN.

HOSPITALITY NEWS ME | AUG-SEP 2018

“And we mean here the very ancient by-laws and regulations that no longer meet current needs,” he said. “The licensing process is considered the hardest part that the owner goes through. We are seeking to modernize these regulations and unify the process.” The syndicate is also well versed with mistakes that aspiring industry players sometimes make when starting out or expanding. “Usually, the key players are more aware and tend to be prudent before taking any risk, but, the ‘intruders’ in the sector, who are seeking a quick profit, and opening branches randomly without making a market study and a survey, risk making deadly mistakes that might lead to bankruptcy,” he admitted.

This word of caution comes from someone who is proud to acknowledge that he was taught by his late father the importance of remaining a ‘restaurateur’ and resisting the temptation to become an ‘entrepreneur’.

Planning is paramount Failure, he believes, can stem from investing in a concept without a solid structure, business plan, forecast or identity. Ideally, a business plan should encompass a feasible rental agreement, a prime location, a unique branding and new identity, is his advice. Ramy’s background and track record make him an ideal candidate to give an overview on both the challenges that hospitality industry players face and the opportunities available within the sector. A graduate of the Grand-Lycee Franco-Libanais, he has also gained a business degree from Saint Joseph University in 1996. Soon after graduation, he became part of the management team of Al Sultan Brahim & Diwan Beirut group of restaurants, where he oversaw the successful expansion of the restaurants in Lebanon and in the region, including Al Falamanki, BO18, Trainstation, and Mama Pita. Today, over 1,000 people are employed at Ramy's restaurants.

National initiatives include the Lebanese Gastrodiplomacy, launched recently by the Ministry of Foreign Affairs. The syndicate forms part of the committee for the project, which is looking to raise the profile of Lebanese food and outlets in countries with sizeable diaspora communities.

The syndicate in cooperation with the Ministry of Tourism, is exerting utmost efforts to keep this sector alive Positive signs The stats are also looking positive, with the number of tourist arrivals reaching 1.86 million in 2017, according to the Ministry of Tourism, marking a seven-year high. Other high-profile successes include Beirut being named the ‘Best International City for Food in 2016’ by Travel + Leisure, and Joseph, in Sin el Fil, winning Foodiehub’s 2015 ‘World's Tastiest Sandwich Award’ for its excellent shawarma.

Asked where he sees possible openings in the current environment, Ramy pointed to the entrepreneurs who are launching startups or hands-on management businesses, with a reasonable capital investment and well-priced units. “Nowadays, fast-casual concepts are trending and making a great success,” he said. On the subject of changes witnessed in the hospitality sector, he also cited the “huge expansion” of clusters across the regions. “Another phenomenon is the ‘restaurant streets’ that have invaded every region in Lebanon, not to mention rural tourism, which highlights the beauty of Lebanese villages,” he added. He is adamant that while hospitality is considered to be the most challenging sector to enter, the rewards are there if the basic rules are followed and the operating climate is attractive. “Focusing on quality, value and taste is the magic equation to keeping the business going,” he said. “For the tourism sector, the sky is the limit if the situation in Lebanon is stable and secure.”

However, he is the first to admit that the current climate is much more challenging for operators than the ‘golden period’ between 2009 and 2011, when the hospitality sector boomed, the number of tourists reached a record 2.16 million (2010), and revenues and turnovers soared. Ramy believes that just as political and economic stability and security helped to define these successful years, they will also play a key part in the hospitality sector’s revival. “During this period, the country was showcased on international platforms through the foreign media, and Lebanese cuisine was highlighted as among the best cuisines in the world and won several awards,” he said. “Unfortunately, the war in Syria erupted in 2011 and Lebanon was strongly affected on all levels.”

Aiming high He is confident, however, that Lebanon has the potential to reclaim its coveted position, highlighting the initiatives underway within the tourism industry to help the country regain its preferred status. “The Syndicate, in cooperation with the Ministries of Tourism, Economy and Trade, Finance and Labor, as well as all the concerned governmental bodies, is exerting utmost efforts to keep this sector alive amidst the crisis,” he told HN.

The Spaniards argue that crème brûlée is just a French version of crema catalana. Welsh historians claim Arthur Guinness smuggled his famous stout recipe from a Welsh tavern to Dublin. And Lebanon … Lebanon wants their hummus back. Often overlooked as a culinary destination, Lebanon crafts the ideal summer mezze table in an equally ideal temperate climate. Stroll open air markets in Byblos, one of the world’s oldest cities. Cool off at the Baatara Gorge Waterfall. Then settle in beneath the cedars for a feast of local wine, tabbouleh, tiny rounds of hot sesame pita, baba ghanoush sprinkled with pomegranate seeds, and plates of herb-y cheese, all drizzled in bright swoops of local olive oil nationalgeographic.com/travel/features/best-trips/where-to-go-summer-2018/ nationalgeographic.com/travel/features/best-trips/where-to-go-summer-2018/

AUG-SEP 2018 | HOSPITALITY NEWS ME

BUSINESS

GASTRODIPLOMACY

TASTY LEBANON Rasha El Haddad, diplomat at the Lebanese Ministry of Foreign Affairs and Emigrants, who is overseeing the project, has prepared a work-plan and created a national committee composed of representatives from the Ministries of Tourism, Culture, Industry, Agriculture, Economy and Trade, and the Syndicate of Owners of Restaurants, Cafés, Night-Clubs & Pastries, the Association of Lebanese Industrialists, and the Syndicate of Lebanese Food Industrialists.

With vacation season in full swing, National Geographic recently earmarked Lebanon as a must-visit destination for the summer of 2018, not for its landmarks and sites, but What was behind the decision rather the food. HN spoke to include these entities and who to the stakeholders who else will be involved? were involved in achieving To make this private-public initiative work, this success for the nation, we needed to involve every party concerned or risk failure. We took the emotional which was the only Middle aspect of food and recognized how tightly Eastern country to land a coveted spot on the network’s interlinked it is with place and time. We then invested in that special connection, thereby prestigious list indirectly promoting gastronomic tourism. The Lebanese government is pursuing its first gastrodiplomatic initiative under the banner Tasty Lebanon, as part of its efforts to raise national brand awareness, encourage tourism and increase economic investment and trade through exports of local products to new foreign markets. The project was launched during the Lebanese Diaspora Energy Summit of 2018, in the presence of the ministries involved and parties that signed a letter of intent in that regard.

HOSPITALITY NEWS ME | AUG-SEP 2018

Furthermore, the backing we have from all our embassies strengthens this cause and ensures our message is clearly and accurately communicated. We are also relying on the private sector to better understand how to overcome the numerous challenges faced. Most important are our chefs, Lebanon’s brand ambassadors, without whom none of this would have been possible to begin with.

Can you tell us about some of the other strategies in the pipeline? We are working toward accrediting

international Lebanese restaurants with a badge of authenticity to help diners identify these as genuine establishments. The emblem awarded will be based on criteria created by the Lebanese chefs and the Syndicate of Owners of Restaurants, Cafés, Night-Clubs & Pastries to ensure all parties concerned are in total agreement. Another idea we are contemplating is setting up an exchange program between our existing culinary schools and those abroad. This will ensure that the visiting chefs gain valuable insight into the ingredients used to discover what sets these products apart from others found abroad. A third initiative is Lebanese Food Week, to be held in all the countries in which we have embassies. This will include a food market where visitors get to procure authentic products, which will go a long way in re-educating all parties concerned. That is the main idea behind the entire initiative. In line with that, I am finalizing a booklet written specifically for our embassies, outlining the implementation of gastrodiplomatic events. We are creating another booklet for the general public that will be made available through our embassies, containing a list of restaurants endorsed by the Lebanese government. If we maintain this momentum, not only will more restaurants open abroad, but our chefs will finally be awarded the recognition they truly deserve and, by reciprocity, Lebanon.

Head chef at Elysée Palace, Guillaume Gomez Despite the fact that gastrodiplomacy predates the Napoleonic era, its importance has become more relevant today than ever before. The beauty of this approach is the range of vehicles it can take and the one that immediately springs to mind when I think of Lebanon, is HORECA, which was what drove me to visit the country for the first time many years ago. Over the years, I came to experience the richness and diversity of Lebanese cuisine, brought to light by

the crafty hands of the local chefs. It holds a special place in my heart and is of major importance in promoting global gastronomy and tourism.

Alan Geaam, the world’s first and only Lebanese Michelin Star awardee My greatest dream is finding the best ways to contribute to Lebanese cuisine and, in so doing, to Lebanon. After receiving the star, I felt a new sense of responsibility. I became more aware of my role as an ambassador of Lebanese cuisine to France and the role Gastrodiplomacy plays. So today, my dream is to open a Lebanese restaurant and be awarded a Michelin Star, and why not? After all, I received the global industry’s highest culinary honor for incorporating

Lebanese techniques and ingredients into French dishes.

Joe Barza, chef, TV personality and culinary consultant The Lebanese Ministry of Foreign Affairs’ gastrodiplomatic initiative is an official acknowledgment, recognizing the work we have been doing for decades. However, I foresee tremendous competition arising between Lebanese restaurants abroad because some of the chefs running those will no longer be able to dish out whatever they feel like and label it as authentic Lebanese. It gives me great pride to note that, in my own way, I have been participating for

the past 20 years in France’s biggest annual culinary event, Les Etoiles de Moujins, and, in turn, introducing world chefs to authentic Lebanese cuisine. Hussein Hadid, chef, caterer and restauranteur One of Paris’s finest restaurants, Les Heures is featuring me as guest chef throughout the summer, alongside its head chef, Stéphanie Le Quellec, winner of Top Chef France 2011. The invitation is aimed at encouraging gastrodiplomatic relations between the two countries. We are using Lebanese ingredients to cook Lebanese dishes the French way, which involved creating a relatively new menu that incorporates two different types of cuisine that are authentic in their own right.

HN spoke to some of the highly reputed chefs and hospitality professionals who are contributing to the government’s gastrodiplomatic initiative in their own special way, out of a deep-seated belief in the powerful role that food and identity can play in nation branding, and asked them what they hope it will achieve.

Youssef Akiki, executive chef at Burgundy As chefs, we will finally be promoted officially as Lebanon’s culinary ambassadors abroad, instead of having to take the initiative ourselves at our own expense, which was previously the case. What gives me faith is that for the first time, all parties concerned are in agreement about the basics, which constitute our springboard onto the global culinary stage. To facilitate the growth of our cuisine abroad and help Lebanese restaurants source the required ingredients, local producers should be encouraged to invest in technologies that ensure

their products adhere to global export criteria. Charles Azar, master chef, delegation president of the Middle East and Gulf Cooking Academy Preserving the authenticity of our locally sourced signature dishes has never been more important, given that many countries are today borrowing from our cuisine, modifying their offerings and promoting them as their own. Initiatives such as these help preserve and spread our culinary culture to the world and, in so doing, cement Lebanese cuisine globally. The few remaining things that tie

the 8 - 15 million Lebanese living abroad to this country are family and food. Promoting one of these will strengthen that bond and indirectly invite them to visit again, significantly boosting tourism. Kamal Mouzawak, founder of Souk El-Tayeb and social entrepreneur The award bestowed on me by the International Academy of Gastronomy, namely the Grand Prix AIG de la Culture Gastronomique 2018, cements the fact that food plays a meaningful role and can positively affect social change. The initiatives I launched are intended to highlight the fact that food is not just something to eat, but a vector of identity and traditions. Moreover, Lebanese food communicates a story of togetherness and

strengthens gastrodiplomatic initiatives.

AUG-SEP 2018 | HOSPITALITY NEWS ME

BUSINESS

EYE ON ARMENIAN CUISINE

ARMENIAN FOOD: THE GASTRONOMIC DELIGHTS OF A DIASPORA MODERNIZE THE LOOK

“Be careful not to confuse Middle Eastern Armenian food with that of the Caucasus,” cautioned culinary expert and cookbook author, Anahid Doniguian. “Armenian winters are harsh, so cooks tend to prepare food during the summer and store it to survive the winter. We mostly use fresh seasonal ingredients in the Levant, so it’s quite different.” Doniguian is the concept creator of Lusin, the first Armenian restaurant in Saudi Arabia, which has four branches located across the Kingdom. The Saudi owners first decided to bring the cuisine to the country in 2009, when they realized that tourists were frequenting Armenian restaurants in Lebanon. “Almost the entire menu (95 percent) is Armenian, except for a few dishes which we’ve ‘Armenized’,” she explained. “The food is the same at all of the restaurants because we’re using identical equipment and recipes, serving dishes that are known and loved by all. Most important is that the presentation should complement the flavors.” Doniguian’s aim has been to create a link between the modern world and traditional food by updating and refining the look. “We can cook our basic dishes but make them look more appealing, by adding more ingredients that were not available or accepted before,” she noted. “There are 101 ideas; for instance, vospov keufteh – a vegan appetizer made of red lentils. Instead of using my palms to make the patties, I plate it, using an ice cream scooper and serve with a little bit of parsley and red pepper flakes on top. I don’t want to deviate from the basic recipe, but I want to modernize the look.”

HOSPITALITY NEWS ME | AUG-SEP 2018

From Mayrig to Mamig and from Lusin to Batchig to Nour, a wave of the finest restaurants in the Middle East, serving Armenian delicacies, is taking the region by storm and gathering a cult-like following. Even if the cuisine’s true origins remain a subject of debate, what’s beyond a doubt is that the Middle East is in love with Armenian food and the cuisine isn’t so much the traditional dishes of one country, but rather the cooking techniques of an entire diaspora

REPRESENT A NATION

Batchig in Dbayeh

Serving much more than simply street food, which is what the cuisine was typically associated with in Lebanon, Aline Kamakian, author and founder of Mayrig and Batchig restaurants, started what has been described by many as an Armenian culinary revolution. Today, she is known for removing the stigma attached to Armenian cuisine and telling the story of a culture through food. “There were many restaurants with Armenian owners, but not serving Armenian food, until Mayrig opened in 2003,” she said. “Mayrig is known as an authentic Armenian restaurant. Dishes might be similar to those of the region, because we share the same land and ingredients, but everyone prepares them differently. Our strength is that we have Syrian, Lebanese, Iranian, Iraqi and the Caucasian Armenian influences all coming together. This is the richness of Armenian food. What I’m trying to do is gather all of these recipes that are authentically ours, despite the large area of influence.” Kamakian emphasizes that authentic doesn’t mean “frozen in time”. “Authentic is when

you adapt your reality to the existing circumstances,” she explained. “This is how we update our culture and hold on to it.” Current projects include a Mayrig restaurant in Armenia, as well as a culinary school that will educate a new crop of chefs interested in the cuisine. “We don’t have a trained group of chefs to take over a restaurant because it was our mothers who safeguarded our food traditions,” she commented. “When I opened the restaurant 15 years ago, there were no chefs. The only ones that were familiar with our culture were our moms. This is why I wrote the book - as a tribute to all Armenian mothers who kept the knowledge and relayed it to their daughters. Things are different now; the legacy that we’ve protected has to be passed on. My job is to give it to the next generation in a structured way. Their job is to evolve it.” Kamakian believes that Armenian food is currently riding a wave, with an elevated version of street food set to be the next cycle. “There will be a lot more Batchig-style trattorias in common areas, next to movie theaters, for example, and where there is a lot of footfall. I’ve incorporated the street food element within the restaurant, like the woodfired oven serving ‘beureg’ and ‘lahmadjun’. I’ve upgraded street food.”

BUSINESS

EYE ON

MASTER THE CUISINE

For the founder of the Armenian Federation of Chefs and the only Armenian certified international master chef, TV personality, author and culinary artist, Zarmig Halladjian, believes that Armenian cuisine is far more sophisticated than it used to be, with creative chefs “adding new chapters to traditional cooking”. Eight years ago, Halladjian movedt to Doha from her native Lebanon and set up Mamig, a Lebanese-Armenian fine-dining restaurant at Katara Cultural Village. The restaurant serves 3,000 customers a day with a staff of 150. Her worldwide travels, together with her constant efforts to educate, as well as feed diners, have established Halladjian as an ambassador of Armenian cuisine. “The cuisine is focused on fresh vegetables, such as eggplant, onions and tomatoes, and fruit, like peaches, apricots, apples and pomegranate, which is the symbol of Armenia,” she explained. She added that the flavor of the food relies on the freshness and quality of the ingredients used, rather than spices. “Of course, a variety of spices is used, but always in moderation,” she added. “In short, Armenian cuisine is inventive, adaptable, frugal and eminently exquisite.”

5 ARMENIAN DISHES TO SEEK OUT IN THE ME

ELEVATE STREET FOOD

Ichkhanian Bakery in Zalka

An Armenian street food concept that made the leap into fine dining, Ichkhanian is a traditional bakery, located in Beirut and Zalka that has been operating for nearly 70 years. Founder, Yeghia Ichkhanian’s ultimate dream was to introduce traditional Armenian culinary arts to Beirut in 1946. That aim was passed on to his grandson, Elie Ichkhanian, who continues to make delicious ‘lahmadjuns’ and ‘tahinov hatz’ with the same enthusiasm as his grandfather. “There is no secret recipe, just a traditional pastry made with a lot of love, sizzled with a squeeze of lemon, and rolled to perfection for an unforgettable taste,” he said.

• Ghapama, a stuffed pumpkin dish with boiled rice and dried fruits. • Eech, a bulgur salad, similar to tabbouleh, made with olive oil, onions, lemon, mint, basil, parsley, and sautéed tomatoes. • Sou borek, a lasagna-like dish, in which the dough is stuffed with cheese filling. • Manti, boat-shaped dumplings filled with meat and served in chicken broth, with a good helping of yogurt. • Tahinov hatz, a flatbread filled with layers of tahini (sesame paste), sugar and sometimes cinnamon. • Urfa kebab, minced beef, skewered with eggplant and spiced tomatoes. The name ‘urfa’ refers to the city in southeastern Turkey, in which Armenians were a native population. Nour-Fine Armenian Cuisine in Beirut

HOSPITALITY NEWS ME | AUG-SEP 2018

This year, Ichkhanian took a bold new step by opening Nour – Fine Armenian Cuisine in Beirut to complement their original concept. “Street food should carry its quintessential simplicity into the fine-dine space,” said Ichkhanian. “The crossover was just waiting to happen. For too long, consumers have ignored this segment, but I believe the transition is easy and was inevitably going to take place.” When asked what the next 70 years could bring, Ichkahnian responded by saying, “We need some of these new young chefs to take a risk and bring the classics into the 21st century. The cuisine should be as accessible as Italian or Japanese food, instead of only concentrated in the Middle East. I've yet to find a restaurant outside our region that compares with home cooking, but that’s true of any ethnic cuisine, isn’t it?”

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F&B

RESTAURANT TRENDS FOR 2019 next year, bolstered by renowned chefs, such as the UK’s Jamie Oliver, who are championing the concept, which involves adhering to a combination of criteria when preparing a dish. As expected, fried and processed ingredients are a no-go, while fruits, vegetables, non-refined sugar and plant milk are among the ingredients given a green light. Dishes are then prepared using healthy cooking techniques. With several clean-eating projects in the making in Beirut, momentum is expected to build in this segment.

Free from The ‘free from’ trend has found its place in the sun, thanks, in particular, to the rise of gluten-free mania. Its popularity will continue to grow on the back of ever-increasing awareness about allergies and intolerances. A

For lovers of all things green who want to take the concept further, plant-based foods are causing a buzz

With the final few months of 2018 fast approaching, it’s time to begin thinking about the trends that will to dominate the restaurant industry in the coming year. Toufic Akl, partner at Hodema Consulting Services, tells us what to look out for in 2019, as we sharpen our knives and forks in anticipation 66

HOSPITALITY NEWS ME | AUG-SEP 2018

Last time we looked, there was a global battle underway, targeting gluten, refined sugar and dairy. This trend remains ongoing, supported by two new, key phrases, which are ‘clean eating’ and ‘environmental sustainability’. However, predictably, some ideas have also failed to pass the test of time, such as the trend for activated charcoal, which was used to infuse our croissants and lattes, blue cocktails and wine.

Clean eating The healthy eating drive has inevitably prompted an entire range of variations across the food landscape on the theme of what’s good for us. ‘Clean eating’ is the most highly anticipated trend for

move among some consumers to drastically reduce gluten intake, rather than omit it altogether, is driving up sales of slow dough breads, such as the ‘pinsa’ pizza, which is easier to digest than regular pizza varieties, thanks to its longer fermentation process. Dairy also remains under scrutiny, with a growing number of studies revealing the benefits of going dairy-free and indicating that adults don’t need lactose. Moreover, research suggests that about 75 percent of the world’s population is genetically unable to fully digest milk. Going dairy-free is also thought to help prevent digestive disorders and encourage clearer skin. The final villain is refined sugar, which has now been linked to heart disease, obesity and bladder cancer, when consumed on a daily basis. Many have blamed the sugar industry for downplaying these risks over the years.

Organic We’re gradually saying farewell to pesticides, synthetic fertilizers, antibiotics and growth hormones. While organic ingredients have been around for some time, their prohibitive cost was often a deterrent for many mainstream consumers. Fortunately, a global, booming market is finally making produce more affordable, although the region’s restaurants still face a number of challenges, including inadequate supply and problems obtaining certifications they know to be trustworthy, via the authorities.

Plant based For lovers of all things green who want to take the concept further, plant-based foods are causing a buzz. The veganism trend is now in full swing and booming globally, even finding a niche in major fast-food chains, such as McDonald’s and A&W, which are now offering a vegan burger. Pizza Hut has followed suit in the UK, alongside ice-cream giants Ben & Jerry’s and Häagen-Dazs, which have added new, dairy-free and plant-based frozen dessert options to their menus. Alternatives to milk are also taking the world by storm, with almond milk now edging the longtime leader soya milk from the number one spot. Given these trends, customers can expect to be able to request yogurt, latte and even cheese to be made with alternatives to dairy, such as almond and perhaps even coconut milk. Plant-based foods also have the added bonus of leaving a much smaller environmental footprint, which is currently a hot global topic. And for those who still think that vegan eating is boring, look out for some of the creative dishes currently making waves, which range from zucchini noodles, mashed cauliflower and squash blossom risotto to zucchini crust pizza. Buon appetito!

Mediterranean ingredients If you’re not big on tofu but still keen to be kind to your body, there are plenty of broader alternatives to the vegan options. Mediterranean cuisine is undoubtedly a current buzz-phrase, chalking up a loyal fan base of over a billion people globally. Proven to be one of the world’s healthiest diets, this way of eating is leading to shelves well beyond the region brimming with pomegranates, zaatar, sumac and turmeric.

More bowls Another more recent trend showing signs of catching on is food bowls. Beginning with the Hawaiian Poke Bowl, the concept has now extended its reach to the point where bowls of all varieties are available all day long, with diners able to select the ones that suit their taste and mood. While bowls usually consist of vegetables, rice and seasoning, some feature chicken, beef, shrimps and even fruits, seeds and yogurt.

The artisan way Artisan cuisine is a phrase on every chef’s lips right now. For those still unsure what

it entails, this concept makes the care, expertise and quality of the ingredients a key priority, similar to the approach adopted by an artisan working with a wooden cabinet or a piece of jewelry. The trend stems from a growing demand among consumers to know more about the origins of their food and their desire to consume fresh, local ingredients. While the ‘farm to table’ idea, where restaurants obtain their fruits and vegetables directly from the producer, is already a familiar concept to many, the ‘butcher to table’ concept, which is just one interpretation, takes the trend to another level. Advertised as fresh and homemade, the range of artisan food and drink is expansive, from juices and beer to bread, made using natural ingredients and prepared in a traditional way.

Higher numbers of requests for doggy bags to take home leftovers show that people want to act in a more responsible way when eating out Paleo, possibly? Drawing on a trend that has been around for a while, ‘paleo’ dishes are made from what is presumed to be the foods eaten by early humans, such as meat, fish, vegetables, fruits, nuts and seeds. Dairy and cereal products are excluded, as, of course, is processed food. The concept has been given a lukewarm reception by some, with its intermittent popularity questioned by several observers, who point out that many ancient fruits and vegetables have long disappeared. Nevertheless, this trend could prove to be a popular passing fancy with the more adventurous among us.

When eating is a state of mind It’s worth mentioning that researching restaurant fads this year has forced us to look beyond our plates, and, once again, it’s all about health and environmental sustainability. Food waste is a big concern and one that is rising rapidly, indicating a growing awareness about food values. Higher numbers of requests for doggy bags to take home leftovers show that people want to act in a more responsible way when eating out. Responsible sourcing is also high in the

trending charts. Knowing where the ingredients on your plate come from makes a big difference nowadays, with the established link between the carrot being eaten, its producer, the community and the local economy seen as a pivotal part of the eating-out experience. People are also giving greater thought to supporting the protection of both plants and animals, and the welfare of farmed and wild species, while displaying a wish to champion social benefits. In addition, they are showing themselves keen to avoid contributing to climate change and damaging or wasting natural resources.

Instagrammable This is not a trend anymore; it’s here for good and restaurants have got it. Instagram has contributed to a food revolution, with the mobile app shining a spotlight on an additional aspect of food - its styling and design. Colors and set-up are now as important at times as the taste of a dish. The Instagram element has become such an integral part of our lives that some cooking schools are including photo classes in their curriculum.

And what’s in our crystal ball? Now that we’ve got 2019 covered, there’s a few slightly more unusual trends that could still find their way onto our radar in time. While processed food, saturated fat and sugar tend to dominate today’s snacks, future varieties will include alternative options, such as fortified ice creams, vegetable desserts, moodenhancing ingredients and proteinpacked chips. Brain food is also likely to make its entrance in restaurant dishes next year. Traditional sources of power, such as eggs, spinach and berries, will be in greater evidence, as well as less common options, such as turmeric, sage, lion’s mane mushrooms and holy basil. And finally, ready or not, cannabis is becoming legal in an increasing number of countries, which has given a number of chefs, ideas and inspiration. Space cake, pot chips, happy pizza and love cookies are already appearing on menus in the US. LA-based renowned chef Andrea Drummer has even published a book titled ‘Cannabis Cuisine: Bud Pairings of A Born Again Chef’.

hodema.net AUG-SEP 2018 | HOSPITALITY NEWS ME

BUSINESS

F&B

WHAT’S ON A F&B INVESTOR'S CHECKLIST?

With new market dynamics and the growing influence of millennials, F&B investors are after smarter investment choices that will enable them to cater to market demands, while boosting their returns on investment (ROI). Abdul Kader Saadi, managing director of Glee Hospitality Solutions, offers his insight into the key F&B investment trends and current talking points in evidence across the MENA region Investing in casual outlets on the rise When looking at investments in the F&B and hospitality sectors in the MENA region, we need to consider a broad spectrum of factors that range from social to economic and current market factors. First and foremost, we should weigh up the broader, current regional economic climate, which has seen a slowdown in the retail and F&B sectors. Market challenges mean operators and investors are having to adopt a much leaner approach in terms of running a business and calculating the capital expenditure required to open an outlet. As a result, we have witnessed a shift in which investors are shying away from high-end concepts and moving, instead, toward fast-casual outlets. This refocus is allowing investors to forego having to deal with the disadvantages of high-end investment, which involve heavy investment,

HOSPITALITY NEWS ME | AUG-SEP 2018

higher risk and huge amounts of capital expenditure, and reap the benefits of being able to negotiate more favorable rental rates and overall terms.

need their concepts to be visually appealing on social media space and have been forced to place a greater focus on factors like food presentation.

Compact concepts and startups

Dubai first, Riyadh and Cairo follow

In light of these market challenges, most investors are currently keen to scale their concepts, which allows them to make them more compact and, in turn, far easier to replicate or franchise out regionally. Further complementing this trend, less sophisticated investors and startups are also seeking out small, street-food concepts as more favorable investment targets, due to the benefits they are seen to offer in terms of required capital expenditure.

In terms of attractive MENA markets, Dubai is still considered the main draw for investors, since it is perceived to be the gateway to the region. Most secured franchises aim to open and establish themselves in the emirate first, building a strong foundation there, before moving on to other hubs. Within Dubai itself we are seeing a few new developments popping up that feature licensed outlets. Examples of these include real estate projects La Mer, City Walk 2 and Blue Water, all of which have significant numbers of F&B outlets within their space. For some of these secure franchises, the potential profits from setting up shop in these beachfront or city-walk properties may be sufficient to counterbalance the current market challenges in terms of their own margins. Outside of the UAE, other MENA cities, such as Riyadh, are becoming much more attractive to local and foreign investments as potential alternatives, in light of current developments and social changes. Riyadh’s draws include a huge market that remains relatively untapped, in terms of professionally developed and operated outlets. Another strong contender is Egypt, which is also enjoying a significant influx of investment, thanks to its attractively sized market. Investors turning to Egypt, and Cairo in particular, are also benefiting from the country’s decision to devalue its currency in 2016, which has reduced the cost of opening numerous outlets by almost 50 percent, signaling opportunities that many see as too good to miss. gleehospitality.com

Food delivery apps are king It goes without saying that food delivery and social media play a far more important role in today’s current market than they did three-to-five years ago. Small and streetfood concepts often use different channels of promotion and are marketed through online avenues in particular, especially social media. Today’s F&B clientele are heavily skewed towards the online delivery market, using countless apps to give them access to a massive selection of F&B outlets. These delivery apps grant their users myriad benefits, such as the ability to finetune their search results, pull up their previous order info, make payments and even track their delivery driver’s position in real time via GPS. In response to this, almost any F&B concept under development will need to consider its food delivery model to remain competitive and relevant. In today’s market, online delivery apps, such as Deliveroo, Zomato, UberEats and Talabat, have become too integral to the customer experience to be disregarded. To summarize, in today’s climate, investors

BUSINESS

RESTAURANTS

FOOD HALL EXPLOSION: AN ALTERNATIVE TO ALL-DAY DINING? preferences is due to a number of factors that are mainly related to elements associated with the concept of a food hall, namely: • Focusing on serving quality rather than quantity • Offering a live show to customers in addition to its main dining purpose • Proposing a wide array of cuisines in one entity • And finally, giving guests the chance to experience ‘upscale’ street food Aside from becoming the customer’s preferred choice, food halls also present an economical solution for independent restaurateurs by minimizing costs, such as rental space and maintenance fees, among others.

Encompassing a refined dining experience in a market setting, Minimizing the scale the food hall concept brings Increasingly, architects are seeking to develop together a range of several the food hall concept worldwide, adopting an independent outlets, each intimate design for small-sized spaces. Instead offering their own specialty, yet of offering a vast seating area, food halls are forming one entity. Ralph Nader, providing smaller, cozier seating set-ups, spread across the location. Counter seating is CEO of Amber Consulting, discusses the fancier and ‘foodier’ another popular concept in food halls, ideal for both solo diners and small groups keen cousin of the food court In contrast to ordinary restaurants, food halls provide diners with a variety of options, capturing the shift in people’s culinary preferences from ubiquitous international meals to more intimate local choices. Expect to find locally sourced food and different types of F&B outlets, as well as retail kiosks, in a shared dining space.

A rewarding idea Food halls are more than just somewhere to eat; they’re an alternative gathering spot, where diners can enjoy a meal, while soaking up a lively ambiance. Thus, a food hall is a holistic experience, combining food, drink, socializing and entertainment. This shifting behavior in customers’

to converse and socialize. Counter seats also come in handy for walk-in diners who don’t want to make reservations in advance.

A concept for all Food halls are becoming more prevalent on the ground floor of mixed-use residential buildings in urban areas, providing a key amenity in both commercial and residential buildings, while attracting people who are looking for somewhere to stay and play. Equipped with event spaces, grocery stores and entertainment facilities, such as live music, food halls aim to attract a wide-ranging clientele, from millennials and foodies to families with young children.

The future of all-day dining Many of the major F&B industry players have realized that with diners’ preferences

rapidly evolving, providing a diverse range of experiences is a key part of staying relevant and securing return custom. Against this backdrop, a broad range of providers are turning to the food hall concept and choosing to eliminate their ‘all-day dining’ and outdated ‘buffet’ options. The characteristics of the buffet concept, in particular, are in stark contrast to those of food hall outlets in that buffets: • Must be always full • Focus on quantity more than quality • Offer a standardized experience • Have a limited number of hours per day • Are boring theme-night related Harrods mall was the one of first to initiate the food hall concept in London, thereby triggering a major domino effect, while a separate, hugely successful food hall story began unfolding in Torino in 2007. Eataly’s idea was simple: to gather under one roof highquality food at sustainable, reasonable prices, while creating an informal, relaxed and simple place to eat, shop and learn. Today, Eataly has expanded across more than 40 locations throughout Italy and beyond. The food hall has also had a domino effect on hotels, prompting many to rethink their F&B offerings. Instead of focusing on just one restaurant, some have decided to create a space filled with plenty of options and a highend atmosphere. “The typical breakfast, lunch, dinner appetizer, entree, dessert model is not something that our guests are responding to anymore,” says Beth Scott, who’s in charge of restaurant concepts for Hilton Worldwide’s 3,900 properties. The Plaza Hotel in New York City features a food hall in its basement. Serving artisan food and takeout options, this set-up has become a model for many hotels looking to adopt the idea.

A risky business to mitigate While the food hall concept offers several advantages, such as the opportunity to reduce overheads and minimize space, it is not riskfree. Food halls may appear attractive right now, but they share the same pros and cons as any other restaurant, with no guarantees of success. As with any booming trend, the fear that people will become bored is often justified. Aside from facing these very real risks, some vendors also find that the bulk of their visitors opt for small-scale purchases, such as coffee or a sandwich, which makes survival difficult, especially with heavy human resource costs. amber-consulting.com

HOSPITALITY NEWS ME | AUG-SEP 2018

16 - 18 September 2018 Dubai World Trade Centre

Redefining Hospitality Together.

The Hotel Show Dubai, the most prestigious hospitality event in the Middle East is returning for its nineteenth edition this September for the most important date in the calendar, where the entire industry meets to do business. If you are an Owner, General Manager, Head of Procurement, Executive Housekeeper, F&B Manager, Chef, Designer or Architect, The Hotel Show Dubai is where you will discover everything needed to build, develop and maintain a hotel or restaurant in one of the worldâ&#x20AC;&#x2122;s most active markets for hospitality development. By joining over 30,000 visitors between 16-18 September 2018, you will explore the latest trends and unearth the very latest products across Interiors, Lighting & Design, Technology & Security, Operating Equipment, Bathroom & Sanitary Ware and HORECA. With more than 600 international and regional brands to choose from the possibilities are endless. Furthermore, back by popular demand is The Middle East Hospitality Leadership Forum, which will bring together more than 50 industry leaders to discuss latest developments, and The Middle East Housekeepers League of Champions, the only challenge of its kind for the housekeeping division in the world.

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6 - 8 Nov 2018 DUBAI WORLD TRADE CENTRE

Discover innovative solutions shaping global food & beverage production

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BUSINESS

ARCHITECTURE & DESIGN

EXPERIENTIAL HOSPITALITY

HN investigates the effects that the introduction of natural sounds and contextually logical esthetical elements in private and public spaces has on elevating the outing experience to another level

New structures of varying sizes are appearing regularly at a fast pace worldwide. While the designs differ, depending on several basic parameters, one consideration is increasingly being factored into that equation, and nowhere has this become more evident than in the hospitality sector. This additional layer, which comes under the label of ‘experiential architecture’, is called ‘soundscaping’. In contrast to landscaping, which focuses on esthetics, this latest concept, as expected, puts the emphasis on sound. The priority, however, is to incorporate sound into external/internal spaces, while keeping the hardware invisible. While the idea might sound (no pun intended) straightforward, it can nonetheless present challenges. HN talked to acoustical engineer Tom Schindler PE, senior vice president at Charles M. Salter Associates Inc., a San Francisco-based consulting firm founded in 1975 with an average of 900 annual projects throughout the world, to find out more.

The Sage Parlour in Mar Mikhael, Lebanon designed by Delphine Gebran

be very valuable in their contribution to a hospitality patron’s overall experience.

What are some of the main challenges? Since it is impractical to bring all of nature’s actual sound sources into the interior environment (running water is possible but expensive, animals practically impossible), the soundscape designer is tasked with creating an at least semiconscious ‘suspension of disbelief’ with regard to natural sounds. To achieve this the following must be considered:

Why has ‘soundscaping’ become so important today? The connection to the natural world can be beneficial to the health and productivity of people who, since the industrial age, have become more isolated from the constructive stimuli the natural environment offers. Modern sustainable building design has given priorities to natural light/ventilation, views to the exterior and in some design esthetics, visual earth-tone colors and plantings. The addition of one aspect of the natural world, is only now catching up with these longer-adopted elements, namely natural sounds, referred to as ‘soundscape’. It is the aural matching element to the visual contribution of landscapes. These can

HOSPITALITY NEWS ME | AUG-SEP 2018

Visual concealment: an obvious clue that audible natural sounds are not genuine is the sight of the loudspeakers producing these. Using various types of visually occluding, but acoustically permeable finishes, the soundscape system designer and architect can create the basis for sounds that can seem to come from everywhere and nowhere; an envelopment. Sonic fidelity: sound quality is another very important factor. The extent and evenness of the soundscape systems frequency response, lack of audible distortion and noise are a must. The system should faithfully reproduce the highest-frequency content of bird-chirps, as well as lower frequencies associated with higher-volume running water and/or wind through the trees.

Content: by nature’s nature, events and their corresponding sounds are essentially random in terms of location (within the listening space) and timing. Other factors, such as intended location type (e.g. forest, marsh, creek-side, etc.), and implied time of day and/or season, are more predictable. At the extreme, samples of natural sounds (both transient, such as a bird call, as well as more continuous, such as running water) could be generated using an algorithm that creates semi-random sequences. Visual synchronicity: if the sounds of the forest are introduced into a space with a clean, white, flat, rectilinear visual aesthetic, devoid of any natural visual elements, the effect would most likely be comical at best and jarring at worst. The visual and aural elements must combine in a convincing way to create a believable presentation. Bringing the outside world into the interior built environment can have real value across the board that many hospitality customers are often seeking. Current technology and increased awareness on the part of designers, hospitality developers and operators greatly value from creating this environment that offers some boundless opportunities for a new level of experience.

LORENZO BRUSCI’S SOUND PHILOSOPHY

Lorenzo Brusci is undoubtedly one of the more interesting and captivating thinkers and critics of art appreciation and modern culture. He has become known for his deeply original work on sound-experience, music, architecture and related landscape spaces. Brusci has also developed theories that challenge the established conception of sound. Born in 1966, Brusci studied Philosophy and Philosophy of Music at the Florence and Siena University. Since the late 1990s, he has experimented with the most abstract of theoretical conventions – how sound can be experienced intellectually and within measureable parameters. “Landscape knows no size or style,” he iterated, “unlike music that allows one to construct shapes using imaginative architecture.” Addressing the 15th edition of The Garden Show & Spring Festival, which took place at the Beirut Hippodrome, Brusci spoke for more than half an hour without notes and then fielded questions from an enthralled audience.

MADE TO ORDER

According to Brusci, a sonic landscape design is made from the essence of silence. Silence is like the blank screen onto which ideas are projected. All emerging sounds are defined by silence; even words erupt from a base of wordlessness, and music can be contained in a vacuum. “Lorenzo makes you hear the silence within the sound of a song,” explained Micheline Wehbe, a member of the Order of Architects and Engineers, an organization that researches his ideas. His ideas concerning sonic gardens are widely praised. The theory assumes that sound has the power to create architecture in places devoid of substance. Brusci believes that the experience of sound on the individual is truly transcendent. The mind responds to sound by creating shapes and other mental conditions and these have an emotional impact on the individual. Thus, sound gardens can trigger emotional responses from listeners and bring about a positive balance in their moods. Sound has the ability to transform spatial experiences, no matter the geographical location.

or their hot food arrives cold, then the space has failed. What is central is to have the front and back of house function in tandem.

What are three main factors to consider prior to the design phase?

REGIONAL COMPANIES OFFERING SOUNDSCAPING SERVICES AMAC s.a.r.l. One of the region’s go-to sources for turn-key projects developed and executed in the MENA region and Asia. amacsarl.com Lightbox Professional Provides professional/designer audio, lighting and visual solutions, as well as home automation. lightboxpro.co Acousystem Liban A contracting company in the acoustical engineering field, specializing in the science of sound and vibration. acousystem-liban.com 21dB Through a range of simulation software, the company studies the behavior of sound traveling through any space, evaluates its impact and develops the most fitting solution. 21db.org

Seeing a need to offer a service to the thriving F&B sector in Lebanon, Delphine Gebran Interior Architect was created eight years ago. Comprising a young and dynamic team, Gebran’s company began to grow exponentially and today has an impressive portfolio of private and public projects, both locally and throughout the region, with an emphasis on restaurant design.

What is this type of design all about? Some believe that it only relates to picking colors and fabrics. However, the process also involves having technical knowledge of how restaurants work. In getting these outlets to function as intended, considerations such as flow and movement are central. In that regard, we also need to create an environment that is both right and efficient by imagining how everyone inside the space will interact. After all, the objective is to create a unique world to keep the visitors coming back, since offering delicious food alone is no longer a sufficient recipe for success, but is rather a prerequisite.

To what extent can the design contribute to the effectiveness of the space? All the incorporated elements contribute to the operations of that space. If guests find difficulty, for instance, in grabbing a drink from the bar area,

A well-thought-out approach begins with extensive market research, continues with gaining a firm grasp of current and future lifestyle trends and concludes with strategic execution. However, there is a pitfall a designer should take heed of. Plenty of architects adopt trends without understanding them and end up falling victim to them. Therefore, research concepts should not be based on what is out there, as these designs will become outdated by the time the project is completed. For this reason, it’s important to look beyond the dominant style and strive to create something unique and timeless.

What are the challenges when adapting foreign concepts to the local setting? The character of a restaurant should represent and reflect the relationship between the space, its food and surrounding community. As a result, the design should make sense on a local level to arrive at and achieve a sense of the familiar.

What design flaws are common to restaurants? People generally dislike sitting near the kitchen, restrooms and entrances, which is why it is very important to study the view from each seat and try to find an advantage for the visitors who will be occupying the available spaces.

What factors affect visitors’ length of stay? The furniture needs to have visual appeal and should not only be practical, but also durable. Another design layer is lighting, which should be well thought out. Remember that in a fast-paced world, the notion of luxury has transformed from rich interiors to unique experiences. AUG-SEP 2018 | HOSPITALITY NEWS ME

BUSINESS

TECHNOLOGY

GDPR AND ITS IMPACT ON THE HOTEL SECTOR

THE NEED TO BE COMPLIANT-READY What is GDPR? The new GDPR updates a directive originally issued in 1995, with the aim of strengthening and unifying data protection for individuals in the EU, by setting out guidelines for the collection, processing, usage and storage of personal information of the bloc’s citizens.

Why did companies suddenly start taking an interest in our personal data recently and begin sending out emails updating their terms and conditions, and privacy policies? What’s really going on with data protection right now and how does this affect hotel operations? Has the industry begun taking the required measures to safeguard customers’ personal data and if not, what are the consequences of non-compliance? Serge Chamelian, managing partner of h-hotelier, answers these and many other questions, while providing a welcome definition of the all-new General Data Protection Regulation (GDPR)

This new legislation hands greater power to the consumer, by forcing companies to be transparent about the way they are collecting, storing and sharing their customers’ personal data information. According to the regulation, personal data consists of an individual’s name, phone number, location data, online identifiers, physical appearance, political and religious beliefs, biometric data, genetic information, sexual orientation and more.

The penalties for failing to comply with the GDPR are huge; businesses can expect to pay either EUR 20 million or 4 percent of worldwide annual turnover This move to improve and upgrade the standards for data protection processes will undoubtedly have an impact on the global hospitality sector. Hotels will be obliged to ensure they are GDPR-compliant; moreover, given that the industry has a strong digital presence and is offering products and services online, the risk of data breaches is seen as high.

GDPR and hotels GDPR applies to the handling of information on all EU citizens, wherever they are, so a hotel business based outside of the bloc, but actively marketing, selling products and services, or monitoring EU citizens or customers located there, will need to meet the requirements laid out in the regulation. If a hotel in Asia is hosting customers from the EU, for example, it will need to be aware of its obligations under the GDPR. The financial penalties for failing to comply with the GDPR are huge; businesses found to be in breach of the rules can expect to pay either EUR 20 million or 4 percent of worldwide annual turnover, whichever is higher. On top of this, companies will have to contend with a damaged reputation in the hospitality industry and adverse publicity. Given that hotels rely on emails as one of their main forms of communication with current and potential customers, the implementation of the GDPR could have a significant impact on their marketing

HOSPITALITY NEWS ME | AUG-SEP 2018

strategies. Customers will now have to opt in, or give consent to an email marketing service, unlike the opt-out method that has been widely used by companies in the past. This change may make it necessary for hoteliers to speak to customers at check-in, if explicit consent is required for any form of data collection. In addition, all loyalty programs will need to be examined for similar requirements if data is used in a way that requires consent.

GDPR and hotels’ partners Under the new regulatory set-up, if a hotel is outsourcing the processing of data to a third party that fails to comply with GDPR regulations, the hotel and the third-party processor can be held jointly responsible in the event of a breach. Therefore, all software products must adhere to the same obligations as those of the hotelier. Below are examples of software that hotels should review: • CRM system • Booking engines • Website developers • Payment processors • Social media marketing • Email marketing To summarize, anything that contains personal information about customers should be reviewed.

Preparing for GDPR The implementation of the GDPR has made it essential for hotels to create awareness and acquire buy-in from management, since changes in procedures and systems could be necessary. Below is a plan that hoteliers can follow to help ensure their data is GDPR-compliant: • Make customers aware of their rights under the GDPR. • Know why data is being collected. • Obtain consent from customers. • Audit and review current data processes (how information will be stored and handled). • Make sure payment processes are compliant. • Train your employees on what constitutes a personal data breach and how these can happen. By forcing an opt-in and being specific about how information will be used, hoteliers will become smarter about what data they request and keep. The use of this type of data will ensure customers’ visits meet or exceed their expectations. Thus, hoteliers will be left with a database of customers who are interested in receiving relevant marketing messages and experiences, are more likely to be receptive to booking at the hotel and perhaps returning there. h-hotelier.com

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BUSINESS

HUMAN RESOURCES

STRIVING TOWARD WOMEN’S EQUAL OPPORTUNITIES IN HOSPITALITY to recruit women into leadership ranks, it is unlike others, in that there is a large enough pool of female hospitality graduates and female talent to do so, with more women than men initially entering the industry. They are, however, failing to progress to the highest ranks and companies are failing in levering all available talent, regardless of gender.

Why gender diversity

Hospitality organizations have been at the heart of numerous studies focused on gender issues, as women, whether guests, employees or leaders, confront and deal with dilemmas related to this hot topic. Chirine Salha, senior consultant at Ulysses Consulting, discusses what needs to be done to level the playing field in the hospitality industry It’s overwhelmingly evident that women in hospitality are still negligibly represented at senior managerial levels. ‘In the hotel world, globally, women directors occupy approximately 24 percent of all board seats at publicly listed companies. The best-ranking hotel group is InterContinental Hotels Group with a 40 percent female board director representation’. IHG was also listed in the 2017 Hampton-Alexander Review as one of the top 10 companies in the FTSE 100 for female representation across the board. Although hospitality is not unique in struggling

In an industry such as ours, where women also make up a significant portion of the clientele, the benefits of employing more women in senior level positions extend to that same customer base. They bring a different perspective in serving and designing products for the fairer sex. So promoting gender equity in the workplace isn’t about hiring women for the sake of it, or reaching a quota in an attempt to make a difference; it is about making sound management decisions, in realizing that each gender contributes different skills and qualities to a business. Women focus more on the interpersonal components of a service interaction. In Hospitality News Jun-Jul 2018 Issue 118, most of the 35 influential women in hospitality agreed that a high level of emotional intelligence, an eye for detail and esthetics, patience, empathy, fairness and flexibility were the main advantages and contributing factors women can bring to the industry. They are, by nature, caregivers, and in that mindset, are predisposed to multitasking, looking after a hotel as if a home and building on emotional connectivity with staff and customers. A correlation between woman in executive levels and corporate performance, better business results, being fair and bringing a positive image to

the company are the compelling reasons to strive for gender equality.

Diversity and inclusion practices Therefore, if we view the best-in-class hospitality organizations today through a gender specific lens, diversity and inclusion practices are very high up on most hotel companies’ lists. These companies are committed to developing productive working relationships between various stakeholders and accommodating different talents. It is not that companies do not want to propel women to the higher leadership ranks; rather, they do not know how. The genuine, best intentions are there, but the results are poor.

The retention challenge Attracting female talent is not the issue; the challenge is convincing them to stay on this career path. The unique features of the hospitality environment put great strain on women trying to balance a career and a family, and its nature makes it among the most difficult environments for women seeking career advancement and personal satisfaction. We are literally ‘married to the job’. With regards to retention challenge, companies suffer from women who quit the industry before they reach their full potential, mostly because they feel they cannot combine family and career. Faced with this dilemma, family always wins the power struggle. When women reach the stage where they want to start families or look after elderly parents, they are no longer able to commit to the same long and irregular hours or demanding shifts. Frequent travel requirements or relocation also add to the stress for women, and there are very few alternatives offering the flexibility they need to stay in their careers, nor are there any initiatives to encourage them to return to work at a later stage in their lives. Women reach high-level roles in departments that have become stereotyped, such as HR, PR, marketing and sometimes finance, but this experience isn’t sufficiently diverse. It is a known fact that exposure and experience across various departments are the real added value to reach senior ranks within our industry.

Establishing an ecosystem of gender diversity Companies are increasingly faced with declining employee loyalty and employee retention. To tap into the female talent segment, they need a comprehensive ecosystem of gender diversity measures to implement change. This should include: - A gender-bilingual corporate culture cascaded down through from CEO and

HOSPITALITY NEWS ME | AUG-SEP 2018

gaining commitment from executive management by setting yearly goals. - Development with mentorship programs, by allocating role models and mentors to guide, provide career advice and champion change. This will also create an atmosphere of trust and openness for female staff to express themselves and communicate with transparency. - Celebrating difference and embrace individuality: women and men tend to have different and complementary leadership qualities, a diversity that should be celebrated, as opposed to being neutralized with your typical leadership evaluation tools that are more tailored towards men’s managerial style than those of women. - Review of salaries and compensation scales for fairness and equality. - Consideration of non-traditional roles that can be filled by women, such as executive chef, and positions in engineering and security, employing talent based on role requirements. - Review of performance and talent management systems, with gender-

appropriate benchmarks, leveraging and appreciating women’s behavioral framework, as opposed to pressuring women to fit the expectations of how men lead and deliver results. Women must find and develop their own leadership style

It is not that companies do not want to propel women to the higher leadership ranks; rather, they do not know how. The genuine, best intentions are there in order to progress. For women to be successful, they do not need to act like men or be evaluated like men; this is where a gender-neutral environment is embraced. - Custom-made benefit practices; setting an infrastructure that makes it easier to integrate career and family, such as a choice of services and benefits that are attractive to mothers (for example, daycare, schedule flexibility, saving plans and family car). These benefits should embrace the different needs at different stages of the

female employee’s career and personal life. - Explore concrete ways to implement this culture, such as addressing part-time options, daycare benefits, a generous parental leave program (both maternal and paternal), and unpaid hours options. It is imperative to eliminate the concept that if a woman works part-time, she is not fully committed to her career. IGH has achieved a 95 percent return to work after parental leave from its female talent, by implementing a generous parental leave program (Pinnacle People, 25/03/16). - Have a wider window of opportunity for reaching the top: women might need to put a temporary halt on their career at their peak or just before their peak when future ‘High Potentials’ are being eyed and identified for development. This often coincides with their child-rearing and family-making time, making it difficult for them to get back in the game when they have been outstepped by men during their absence. ulysses-consulting.com ulysses.consulting

AUG-SEP 2018 | HOSPITALITY NEWS ME

SOLUTIONS

HUMAN RESOURCES

PLAY THE GAME…

AND WIN!

Work can be stressful and boring. But what if we could find a way of making tasks more interesting and rewarding - exciting and engaging, even? Master trainer Mark Dickinson, of Done! Hospitality Training Solutions gives us some game-changing solutions

the goal using products from our offering or a specially selected product for the game. The team will tell you what they want to sell c. Operational goals - production team to make zero faults, produce zero returns and give timely performances. Set goals for this based on current performance and an instant massive improvement d. Be open to other goals that the team propose

As with all games, there need to be rules, winners and losers. Turn the company into the game board and the team members into the players. The aim is to multiply your business, to set real goals that have genuine rewards, unrelated to routine earnings and salaries; prizes that players win because they played the game.

How do we do it? First, you must keep in mind the objective of the game - to multiply, not to grow. Growth means that you are looking at percentages and saying, ‘We can grow by five percent or 10 percent.’ The objective of this game is to expand by 30 percent in a short period of time.

Setting up the game 1. Timeframe: 28 days to play - not a calendar month 2. Fix the dates for the game: from Monday to Sunday, four weeks, with a start and end date. If you start and end the game in the middle of the month, at a different time from payday, for example from Monday, June 18, to Sunday, July 16, the team will enjoy the prizes more and they will have a bigger impact. 3. Players: every employee in the operation individual competition and team competition 4. Create the goals: simple to understand and clear It is essential to engage all potential players. Gather them together and propose the idea that if they grow the business, they will be winners. The team will amaze you; not only will they create ambitious goals for themselves, but they will also tell you what the meaningful rewards should be. You should have three key, clear objectives in mind: a. Revenue goal – increasing month-onmonth or on-year income by a set amount (of thousands of dollars) - remember it’s a 28-day game b. Item goal – sell more of a specific dish, with the dish to be chosen by the players. We create

HOSPITALITY NEWS ME | AUG-SEP 2018

5. Scoring the game - it is essential in any game that the goal posts are fixed. Much like in football, the posts should be anchored in the ground, with everyone clear on where they are supposed to kick the ball. If the ball goes in the net, it’s a goal and everyone cheers. Keep both the game and scoring simple and crystal clear. Explain how points are scored. There should be points available for both the team and the individual a. Service team goal: ‘Average check growth’ (month-on-month or year-on-year) - each day that the average check goal is reached, the team score a goal b. Individual goal: ‘Extra item sold’ chart - for example, adding a sharing plate = 1 point for any player who sells that item c. Production and support team goal: goals such as ‘Zero returned dishes’ (kitchen), ‘Zero delays’ (kitchen and runners), ‘Best runner of the month’ (elected by the waiters), ‘Best kitchen assistant of the month’ (elected by the kitchen team) d. Entire team goal: ‘Overall revenue goal’ - a number that everyone can see 6. Display the scores on the wall - make sure that everyone can see daily progress. Create shiny, bright, happy goal charts that show the goal and the progress towards the goal 7. Prizes - the prizes must be clear and worthwhile. Be bold and courageous. If you grow your USD 80,000 per month business by 15 percent in a month, say that is an increase of USD 12,000. Strictly speaking, only the cost of the goods sold needs to be deducted, with the remaining monies gross profit, since the costs of the business have already been

accounted for in your regular revenue, so you can afford to take up to 35 percent from the USD 12,000 and give it to the team for all their efforts. That would be USD 4200 in prizes! a. Team goal – USD 750 split equally between the service team b. Individual goal – USD 475 best-selling sales person c. Production team goal - zero faults – USD 750, 1 fault, USD 500, 2 faults USD 350 d. Best runner of the month USD 475 (voted by the waiters - 1 person, 1 vote) e. Best kitchen assistant of the month USD 475 (voted by the kitchen team - 1 person, 1 vote) f. Entire team goal – USD 1,300 split equally between all team members - meaning that the average check and the overall revenue goal were both achieved. You work it out and make it fit whatever goals your team creates. Goals may be things rather than money. Your team may decide they prefer gifts, in which case, give them valuable gifts.

JUMP! The most exciting part of this game is watching your team perform. Encourage them as you display the score, and keep them focused on the goal. Expect their progress to be slower at the beginning than at the end. Once you have played the game, your team will understand that this is real and that if they put in extra effort, they will get an extra reward. Isn’t that the essence of all business an ownership mentality? Once they know how high they can go, ask them if they would like to play again, and they will set the goal higher and your business will grow even more. done.fyi

SOLUTIONS

MANAGEMENT

Everyone loves a good sandwich, from the mix of ingredients and sauces to the outer layers. When well made, a sandwich is both filling and fulfilling. However, have you also considered how a restaurant operation could resemble a sandwich in structure? Manal Syriani, senior consultant at N4TC, whets our appetite with more Let’s look at the definition of a business model

What is it? At its core, a business model is a description of how your business makes money, while creating and maintaining a brand image: a legacy. The wrapping is the restaurant’s concept, which is reflected in the vision, mission and core value, while the sauce is the distinguishing features of the concept, otherwise known as the unique selling points. The ingredients, meanwhile, represent the layers of management, processes and standards of operations or implementation strategies.

Where you go wrong When the business becomes stuck in the details of the day-to-day operation, sometimes management starts stacking up layers randomly. This is often true when businesses focus on the benefits of individual processes, without acknowledging the overall effect on the company’s vision. As a result, you will have layers upon layers of mixed flavors wrapped with good intentions, while the distinguishing features are no longer tangible. It is true that with a good quality of wrapping - strong vision and mission - the internal operations could still hold; however the outcome - represented in the customer experience - will be affected.

n4tc.com

HOSPITALITY NEWS ME | AUG-SEP 2018

THE SANDWICH BUSINESS STRUCTURE 1. What works for others might not work for you Adoption of new policies, procedures and products should be a natural result of the business growth and vision. While certain processes might prove successful for other concepts, they should be revisited to fit the unique features of the restaurant before they are incorporated.

2. Sometimes it’s best to say no When the gap analysis and internal feedback from operation suggests that certain layers should be removed or rejected, higher management should listen

3. Keep a cleaning schedule While your vision will never change, your mission and core values will need refining from to time to time to adapt to market needs. On another note, the standards of operations will also need constant updating. Planning for those needs in advance and incorporating them in the management policies will limit the temptation to add layers at random times.

4. Interact with your employees Employees are the first line of contact with your customers and will provide you with timely and accurate data. Keep a schedule of meetings with them and fine-tune your strategies based on their input.

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HOSPITALITY NEWS ME | AUG-SEP 2018

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EQUIPMENT

SHOWTIME SERVICE Spanning a glorious mix of colors, textures, materials and styles from a variety of collections, today’s tableware is proudly flouting the rules of yesteryear, to wonderful effect Rosenthal GmbH

Barbara Cincotto

Adam Dennis

In our fast-changing world, fashion trends come and go with alarming speed, whether it’s clothes on the catwalk or diet fads. The world of tableware is no different, with today‘s collections more diversified than ever before, making bigger and bolder statements, while reflecting the growing demands of chefs and operators. Current trends include vibrant patterns and hues, a hint of opulence, innovative textures and unusual combinations of materials. Mix and match is the buzz-phrase, while the rule book has been thrown out of the window.

Mixing it up “The clean and minimal lines of the last years have been overwhelmed by new and unstructured shapes and raw materials,” said Barbara Cincotto, worldwide sales and marketing director, hotel & restaurant division, Arcturus Group, which includes, among others, the Rosenthal and Sambonet brands. “We find now classical decorations applied to new materials and new color nuances and vice versa.” The trend is one that the British pottery manufacturer Churchill has witnessed firsthand and moved to accommodate. “Five years ago, we were heavily weighted towards white products with very little colour, but now the opposite is true,” Adam Dennis, the company’s export account manager, said. “Our first colored range – Stonecast – was created around five years ago. Since then, this exciting collection of rustic, hand-decorated products, inspired by the changing seasons and fresh ingredients, has grown phenomenally, with the result that we now have a full range of new colors.”

New takes on texture As well as embracing color, operators have shown themselves keen to acquire tableware that makes creative use of texture and materials, while also combining collections or adding individual pieces to their sets.

HOSPITALITY NEWS ME | AUG-SEP 2018

Finola Barbour

Nour Al Nimer

“There’s lots of mix and match,” Finola Barbour, marketing communications manager, at the British manufacturer of popular tabletop solutions, Steelite International, told HN. “Operators want to be able to combine color with whiteware, also different materials. Being able to put ceramic with glass or wood to create alternative table presentations will allow operators to build a unique offer.” Nour Al Nimer, founder and creative director of the luxury chinaware label Nimerology, agreed, adding that her clients have recognized the benefits of curating a mix of chinaware. “Over the years they have collected pieces from different collections that they mix, giving an original and fresh feel to their table settings,” she noted.

I think a lot of people today are obsessed with where things come from Ensuring an outlet has its own character has become a priority for operators, helping them to individualize their brand and set it apart from the competition. Tableware is one way in which they can do this, according to Barbour. “Operators want to have something a little bit different than their neighbor or rival around the corner,” she said. “So being able to offer customers one-off pieces that also work with our standard items enhances their offer.”

Getting personal This desire for individuality may well be behind the trend for personalized and signature tableware, which is becoming increasingly popular and takes the concept of standing out to a whole new level. Jono Pandolfi, CEO and creative director of

Jono Pandolfi

Tony Kitous

the handmade ceramics company, Pandolfi Designs, which created the pieces for NoMad hotel and restaurant in New York, among others, and also produced a 1,000-piece collection for Marriott Dubai, told HN that buying customized tableware also enables concepts to create a fully harmonized look. “We spend time with chefs and operators, working out exactly what they’re looking for, in terms of the clay body, texture and glaze,” he said. “We add to that our touch of hand, since everything we do is made to order, and that enables clients to ensure the pieces reflect and enhance the décor and character of their restaurant.”

Creating a culture Tony Kitous, founder of the Lebanese and Middle Eastern concept Libanais Comptoir, is also a great believer in the important contribution that tableware can make in defining an outlet. His customized range of flatware and other items showcase a vast array of colours, themes and motifs, which Kitous explained also support his broader objective of introducing customers to the MENA region’s culture and cuisine. “There’s no protocol, whether they’re birds, flowers, vegetables, fruit, tiles or a smiling lady, our brightly colored and beautiful designs are there to make customers feel happy,” he said. “But on another level, they also recall the influences and architecture of the region which, in turn helps people to relate to the food they’re eating. We’re very keen to take the food and the culture out of its authentic position and extend its reach to everybody.” Kitous has taken this plan further still. “We are also a souk, which allows our customers to take a little bit of us home with them,” he added. “Hopefully we will inspire them in the kitchen.”

PRODUCT ZONE

EQUIPMENT

Pandolfi believes that the current trend for artisanal tableware is linked to the broader, rising interest among customers in traceability and transparency when it comes to their food. “I think a lot of people today are obsessed with where things come from and the move toward custom-made tableware of the last few years dovetails with that,” he said. “It’s part of a bigger trend in fine dining that’s also trickled down to fast-casual restaurants.” Using tableware to evoke a homely ambience is a popular strategy among operators, which may help to explain the move toward looks and designs reminiscent of grandma’s kitchen. “Clients want to welcome their guests with a warm atmosphere and a dive into the past, where memories come back and they have the feeling of being at home,” Cincotto said. Even producers for large-scale operators have found ways of embracing this trend,

as Dennis explained. “At Churchill, we are currently producing plates and bowls in high numbers that are slightly curved or off-center, which gives them a hand-thrown look, but ensures they retain the durability and practical advantages that our clients need,” he said.

Instagram, in particular, is having a huge impact on what tableware operators choose The advent of social media has also played a major part in the rise of both custom-made and eye-catching tableware, providing an added incentive for operators to give extra thought to their plates and bowls. “I believe that social media encourages creativity and self-expression,” Al Nimer noted. “Maybe correlated to this cultural phenomenon,

I have seen a significant increase of interest for personalization of my clients’ tableware. Many are now interested in the bespoke service we provide; a personal touch that makes their table stand and pop out.” Finola agrees. “Instagram, in particular, is having a huge impact on what tableware operators choose,” she said. “Their decision is based on whether or not the plate will look good on social media.” This phenomenon is also believed to have also contributed to the rise of more opulent tableware that showcases extra-special touches, from gold elements to platinum matte surfaces. Perhaps these are best displayed in the collaborative ventures that some operators have entered into with high-profile designers, such as the Rosenthal meets Versace collections. The two companies mark 25 years of partnership in 2018, which has provided a timely opportunity for the launch of an extra-special collection inspired by the Italian fashion designer who founded the partnership.

ON THE MARKET

From nostalgia to on-trend elegance

At one with nature

A thirst for the outdoors

1. Mikado Vintage and Guest Copper by Degrenne Paris Inspired by a vintage spirit, the Mikado Vintage flatware will look equally at home in a retro or bistro setting, where it is sure to complement any ambience. Made of 18/10 stainless steel with a mirror finish, the pieces will add the finishing touch to a classic look or provide modern dishes with an original twist. Degrenne Paris’s renowned Guest cutlery is another talking point, with the collection recently enhanced by the addition of a new option in a sophisticated, copper-colored finish. Highly resistant, thanks to its new technical PVD coating, the cutlery is dishwasher safe. INTHRA HOTELS & RESTAURANT SUPPLIES inthra.com 2. Bordallo Pinheiro collections from Vista Alegre Showcasing a truly distinctive choice of multifunctional pieces, Bordallo Pinheiro’s collections, from Vista Alegre, are delightfully lively and imaginatively designed ceramics that are both utilitarian and decorative. BOUTIC’HOTEL boutic-hotel.com 3. Koziol glasses Astonishingly strong to the point of unbreakable and scratch-resistant, Koziol glasses are perfect for long, hot days in the sun and evening fun, from beach and pool gatherings to boat excursions, picnics or barbeques. BOUTIC’HOTEL boutic-hotel.com

Back to nature

HOSPITALITY NEWS ME | AUG-SEP 2018

4. Stone Range from Studio Prints by Churchill Studio Prints Collections are a contemporary take on traditional studio pottery. Stone, a range within the collection, is inspired by the traditional process of hand-carving ceramics from natural stone. MG HOTEL SUPPLIES mghotelsupplies.com

PRODUCT ZONE

Iconic pieces reinterpreted

EQUIPMENT

5. Jezzine cutlery by YAD Jezzine’s famous cutlery has been given a new lease of life through an initiative aimed at improving the competitiveness and value of selected authentic Lebanese products rolled out by the United Nations Industrial Development Organization (UNIDO) and financed by the Austrian Federal Ministry of Europe, Integration and Foreign Affairs. As part of the project, producers of the cutlery were able to benefit from the expertise of Giulio Vinaccia, worldrenowned Italian social product designer and UNIDO senior consultant. giuliovinaccia.com

Expert input

6. Coupe from Pandolfi When this handmade ceramics firm releases new dinnerware into the world, one of the first things its team looks for is durability. The second, according to artisan Jono Pandolfi himself, is: “Does food look good on it?” The broad Coupe Collection contains almost everything a restaurateur could need. jonopandolfi.com 7. Liquorice from Steelite The new Liquorice Colourway adds drama and sophistication to the entire range and is in sync with the current trend for black tableware. steelite.com

Black is back

Going green

8. Forest Mesh from Rosenthal New for 2018, the line has now been augmented with the introduction of a new color that takes its name from the deep, rich, green-black hues of the woodlands. rosenthal.de Photo credit: Rosenthal GmbH 9. Customized tableware from Comptoir Libanais Recalling the vibrant colors and patterns of the MENA region, the customized tableware used at this popular concept is also available to buy and take home. comptoirlibanais.com

Mideast medleys

Rays of gold

10. Here comes the Sun from Nimerology Specially commissioned by decorative arts duo, Gabrielle & Guillaume, for their Fifth Edition Exhibition in Beirut, the design cleverly combines simplicity and opulence, featuring powerful geometric patterns, masterfully illustrated using real gold applique. nimerology.com 11. Thuluth and Cordoba from Dimlaj Thuluth and Cordoba have been supplied to several royal houses, wedding halls and high-end caterers across the GCC, the Levant and beyond, with both lines relaying the company’s philosophy of enriching lifestyles through the use of top-quality materials and authentic designs. dimlaj.com 12. Power and Olympic from Stölzle Lausitz With a track record of creating glasses for almost 130 years using sand from the Lausitz region, Stölzle has well and truly finetuned its craft, providing models that add a noble touch to water, whiskey and wine. stoelzle-lausitz.com

Delightfully authentic

13. Mosaic and Rose from Dudson Adding a ‘pop’ of colour to a plain white setting, the Mosaic collection is manufactured using the best raw materials, enabling the pieces to withstand the tough conditions of a professional kitchen. The collection, which is available in Coral, Taupe, Green, Coral, Grey and Blue, echoes the handmade story of mosaic as a craft. dudson.com A touch of glass

HOSPITALITY NEWS ME | AUG-SEP 2018

Strength meets elegance

CMY

PRODUCT ZONE

EQUIPMENT

A PACKAGED DEAL HN talks to two packaging experts about manufacturing capabilities, the advantages it can offer clients, dominant trends and the elements that should be considered when it comes to hotel amenities

Lebanon’s packaging industry as it stands today LibanPack represents the first packaging center in the Middle East and remains the leading entity for packaging development. It offers a wide range of services for improving packing and the labeling of Lebanese products, as well as ensuring compliance with international standards. In an exclusive interview, HN talks to Soha Atallah, the company’s director, to learn more about an industry currently in full swing.

Types of demand Lebanon has one of the best, if not the best packaging sector in the region, when it comes to corrugated paper and carton packaging. The quality of these products is top-notch and the designs superior. There has also been growing demand for sustainable packaging, which is being met on all levels and is on par with global standards. Still another type of packaging that is continuously growing is on-thego food packaging, supported by the rise in restaurants offering delivery services. This comes at a time when employees rarely have time to sit and have a proper meal during the working day, whatever their job. Even F&B brands are increasing production and creating new snacking options for people with little time on their hands, alongside those who are looking to maintain a healthy lifestyle without having to worry about cleanliness and hygiene. To ensure that our products comply with these levels of local and regional demand, we have laboratories that test the safety of the materials designed.

Trends and technologies Aside from sustainable and on-the-

HOSPITALITY NEWS ME | AUG-SEP 2018

go packing, we have witnessed rising demand for well-designed packaging. In that category, limited edition designs are all the rage and the World Cup football tournament is one such example, driving numerous brands to distinguish their offering and thereby increase sales. Equally important are the digital matrices added to these vessels, which, once scanned using a smartphone, automatically take the consumer to a site offering relevant information for added engagement. The last trend that should be highlighted relates to scale, in relation to size and unnecessary detail. Though this falls under sustainability, brands are realizing that cutting costs, especially when it comes to massproduced packaging, makes a big difference, not only to the general overall cost, but also the way the brand is perceived by today’s consumers, who value simplicity and transparency over complexity.

What’s missing Our weakness remains metal and glass packaging. That was not the case prior to 2006, which was when one of our two factories was shelled. The second closed last year, which is why we no longer have a glasspackaging industry in Lebanon. The situation constitutes a major problem,

given that we have large wine and juice production industries. Currently, manufacturers in these industries are forced to import bottles from Italy and China, thereby raising overheads and driving up prices, without adding any actual value, which is not only unfair on consumers, but also affects the competitiveness of the producers. libanpack.org

LibanPack LibanPack, the NGO founded in 2008 which aims to increase competiveness and market access of Arab and Lebanese products to export markets, recently organized the second edition of Arab Student Starpack 2018, in collaboration with UNIDO, the agency promoting sustainable industrial development. Now in its eighth year, the event is open to national university students. This year's edition was held under the patronage of H.E Prime Minister Saad Hariri, represented by H. E Minister of Industry Dr. Hussein Hajj Hassan. The 2018 contest received 827 entries from 13 Arab countries. During the ceremony, 30 contestants were recognized for their outstanding achievements all of whom went on to compete in the Pan Arab category, which this year produced four winners. The categories were visual, structural and food packaging design.

Tray Lunch Box Used as a smart carry solution, the new Tray Lunch Box is designed to optimize customers’ on-the-go experience. Ideal for takeaway and deliveries, the box’s integrated handle can be turned into a tray to fit fries, sandwiches, burgers, sauces, coleslaw and/or a drink. When removing the carrier from the tray, the flaps on each side are locked at the bottom, allowing condiments and beverages to perfectly fit into two secured slots. INDEVCO Paper Containers unipaklb.com

Four trends impacting hotel packaging

TAGbrands TAGbrands is an award-winning branding, design and packaging agency based in Lebanon. Having served more than 250 clients over 15 years, TAGbrands has developed a diversified portfolio of local and regional clients. Some of these clients include: Shrimpy, BRGR.CO, UMMI, Mayrig, Bar Tartine, Kabaji, Taanayel Les Fermes, Abou Jassem, Slim Oil, Libanpost, Saradar Bank, Banque du Liban, Bank Audi, M1 Group, IPT and Debbane Saikali Group. TAGbrands aligns business strategies to enhance brand development and deliver communications that ensure strong brand value and return on investment. It assists companies in projecting and transforming their brand experience into measurable results, thereby lending these entities an edge over the competition, which is vital, especially in today’s market.

With the hospitality industry constantly racing to offer unique experiences, offering downsized products in out-of-home lodgings to guests throughout their stay can make all the difference. Maya Karanouh, CEO and co-founder of award-winning branding and design agency TAGbrands, proposes tips that could help hotels, brands and packaging companies transform the guest experience into a truly engaging one.

Pack-vertising Attaching digital triggers, such as QR codes, or even making these part of the packaging, is a great way to communicate with guests, gather statistical data and transform immaterial objects into interactive ones. Multifunctional packaging also operates as a highly relevant touchpoint, allowing guests to learn more about the things that matter to them. These items, unavailable elsewhere, can then either be delivered to their room or personally hand-chosen from the hotel’s in-house store. This will provide a ‘live-in’ shopping experience and extend a hotel’s offerings, lending it a sense of privilege and strengthening brand loyalty. Simultaneously, consumer feedback might result in the modification of some existing amenities or give rise to the creation of new ones.

Color and size matter Hotel rooms are not created equal and the amenities should reflect that.

When branding multi-sized spaces, duration of stay and room rates play instrumental roles in determining the amenities provided. ‘Direct to Shape’ is a 3D printing technology, generating variations of the same package for different spaces. Another factor generally overlooked relates to color, which should be used with purpose rather than left to chance. The four colors to keep in mind are: blue, which communicates trust; green, which has a soothing effect; yellow, which arouses appetite; and black, which adds a layer of sophistication and promotes luxury.

Recyclable and transparent Hotel operators, in support of their clients’ demand for sustainability and transparency, are encouraged to use more environmentally-friendly materials for their packaging. To combine quality with maintaining value, hotels are using lighter materials to save on transportation and recycling costs. Foldable designs are engineered to further reduce shelf space, as well as do away with adhesives. Transparent packages are also becoming popular, as these eliminate the need to colormatch items with those found in rooms and to clearly display the contents of any given package.

The thrill effect Guests expect to be wowed by amenities and hotel rooms offer operators the best chance to make an impact. Those temporarily rented living quarters provide guests with firsthand opportunities to experiment with the products for themselves. Therefore, offering a broad range of diverse amenities that cater to elements such as esthetics, scents and textures will prove quite effective in profiling customers. In turn, it will allow operators to offer the same customers, or new ones who fit the bill, a far better in-room experience the next time round, especially in light of the trending boutique revolution and the rise of lifestyle hotels. tagbrandsglobal.com

AUG-SEP 2018 | HOSPITALITY NEWS ME

PRODUCT ZONE

FOOD

WHAT’S CLUCKING?

Year-on-year sales in the chicken industry are rising, with forecasts indicating that growth rates will be sustained in 2018. Maya Bekhazi Noun, founder and managing director of Food Studio, tells us why poultry’s popularity is on the rise Some have declared chicken the ‘dish of the year’ - that must-have, comfort food everyone yearns for. Yet the public’s love for chicken is certainly not new; in fact, it has been growing steadily in recent years. We have witnessed a real increase in niche chicken restaurants, while concepts are hatching everywhere, offering a variety of roast or chargrilled chicken options, sandwiches and even the Mediterranean-style shawarma. Consumers are flocking to these niche restaurants and substituting meat with chicken. So, what’s driving this trend? The rise and rise of chicken can be largely attributed to two factors:

The health factor Undoubtedly, study after study from the science community warning of the dangers of saturated fat, which is found in red meat, has helped to boost chicken consumption. The fastfood chains have jumped on this.

The socio-economic and demographic factor Socio-economic and demographic variables can have a major impact on demand for food, including chicken, meat and fish. Across many studies, and accounting for all variables, poultry continues to come out as an essential food product among those surveyed in all categories of income and age. While beef, mutton and fish are considered luxury items, poultry

HOSPITALITY NEWS ME | AUG-SEP 2018

is viewed as not only a better replacement, but also a necessity among all groups of consumers. Steady, affordable prices have helped chicken to increase its market share worldwide.

Poultry continues to come out as an essential food product among those surveyed in all categories of income and age In some parts of the world, especially countries in eastern and southeastern Asia, pork remains the number one substitute for beef, with chicken placing second. However, in Middle Eastern and Gulf countries, where some religions prohibit the consumption of pork, chicken is the number one substitute when price is the key factor, and shares top place with fish when health is the criteria. In fact, the only Arab countries where meat (beef and mutton) consumption remains relatively high are the UAE, Qatar and Saudi Arabia, mirroring their higher levels of GDP.

Going to the source The poultry segment has also had to adapt to demand for transparency across the industry, encompassing areas such as full disclosure in food production and slow-growth practices, which today’s consumers are demanding. Customers are seeking more from product labeling; they want the truth behind their food and are asking more questions, such as whether the products they are buying are GMO-free, fair trade, humanely kept and responsibly produced. Where and how chickens are raised is one piece of the puzzle that today’s consumers are insisting on putting together in their quest to be utterly informed about their food. food-gallery.com

THE BIRD THAT KNOWS NO BOUNDS Chicken has always been offered as an option ever since menus were first put together. One of the main reasons for this is that chickens can be found in almost all countries and are easily raised. In addition, they provide a host of essential and delicious edibles when it comes to cooking ingredients.

Chef Joe Barza “Unlike other meats, chicken can be cooked in so many ways, making it a great choice for chefs to be creative. While corn-fed chickens offer some of the best results, careful preparation is paramount to avoid salmonella contamination.”

Chef Marc Abed “Chicken will never go out of vogue, no matter where you are in the world. What I've noticed, is that chefs are using corn-fed chickens, which result in a better flavor and are tenderer, as opposed to chemical fed chickens that are inferior in quality and are less healthy for the end consumer.”

PRODUCT ZONE

BEVERAGE

PREMIUM WATER IS THE NEW WINE As consumers look for products that offer more in terms of value than regular refreshments, the perception of drinking water products is changing and influencing the beverage market, especially that of soft drinks. HN spoke to Dr. Michael Mascha, water sommelier, for more insight The 5th Fine Waters Summit 2017, the biggest event of its kind, which took place in Guangzhou, China, had as its overarching theme the ‘premiumization’ of the water segment. Presentations by international experts focused on the current global status of this type of water, as well as the need for the hospitality industry to begin offering water menu solutions and educating consumers. Using a satellite phone while traveling through one of China’s rainforests to connect to our HN office in Beirut, Dr. Michael Mascha, water sommelier and the creator/publisher of FineWaters, a website portal that is the definitive voice for water connoisseurs, explained that tap water is for hydration, while premium bottled water deserves a place at the table in an epicurean context.

How would you describe the global bottled water industry? The industry is experiencing a big upswing. In the US, the sale of water has overtaken soda. This indicates that consumers are focusing on water as a healthy option. What is exciting for me and Martin Riese (America’s first water sommelier), who is a good friend, is that the premium bottled water sector is experiencing the biggest growth within that industry. People are paying closer attention to where their water is coming from and we are working on raising awareness on all levels in that respect.

Which markets are you interested in and why? I have been roaming in China for a while, so that should be one clear indication. It is a very interesting market at the moment; one which everyone wants to be in, due to its size and the growing trend of consuming premium water. South America is another really great place for sourcing premium bottled water, found in some remote and underdeveloped areas that are showing great potential.

HOSPITALITY NEWS ME | AUG-SEP 2018

Aside from the source of the water, the next frontier will see water heavily paired with food, and I consider myself the greatest proponent in that regard

What are the challenges when it comes to points of entry into those markets? Irrespective of how good a certain premium water brand is, education will remain central to its adoption. Put simply, people in the US still think that all bottled water is the same. Ironically, around 40 percent of bottled water sold is actually purified tap water, so there is a learning curve, which equally applies to the choices of foods or wines you consume.

What markets are premium water brands thirsting to break into? Every brand I talk to wants to be in two places: China and the Middle East. However, these markets are tightly regulated, making it almost impossible for smaller brands to establish a foothold. The problem is further compounded for some of these brands by the long wait times and the cost associated with doing business there, making market entry unaffordable.

Does the same apply to bigger brands? No, because shelling out USD 100,000 to setup a distribution system, irrespective of how much time it takes, is not a big deal for these brands. On the other hand, if the smaller companies cannot have a fast return on their investment, then it will not be financially feasible for them to even try. Therefore, you can only have the smaller brands if you have an open market system, whereas in closed markets, you get mainstream, rather than premium brands.

What are the strategies used by premium water brands to attract consumers? Aside from the source of the water, the next frontier will see water heavily paired with food. To help promote that initiative, we held the FineWaters International Taste & Design Awards in Ecuador. The event hosted the country’s most reputed chef, Juan Carlos Ordoñez, who created a five-course menu with five water sommeliers pairing the dishes prepared. Those present were blown away by the effect that different waters had on the food. Even the chef realized that people enjoying his food were not distracted by the wine. This confirmed to us that the future proponents of the trend will be the chefs and I would not be surprised if, in the near future, upscale restaurants offer a set-course menu paired with water, rather than wine.

What other sectors will the water industry be branching into? When you make chocolate ganache, you add milk, which clouds the chocolate’s taste. Chocolatier Peter Sweningson had the idea of replacing milk with water and once you taste his creations, it’s like tasting chocolate for the very first time. The result drove him to further experiment, using the same chocolate, but different waters. In other words, the water industry is expanding and entering other sectors and this will result in a number of surprising products in the coming years.

Nestlé Pure Life launches kids’ range

ON THE MARKET

After several years of growth, the market is witnessing a different kind of developement, especially with rising competition from several new competitors. However, in maintaining its edge, Nestlé Pure Life launched its new kids’ range, consisting of 12 colorful superhero characters under the license of Warner Bros. This range ensures that children drink their suggested daily water intake and, in so doing, remain hydrated. Rania Choueifati, marketing manager, Nestlé Waters Lebanon

Antipodes The world’s first mineral water to be carboNZero-certified. antipodes.co.nz/buy-online

New flavored sparkling water Natural-sourced water is a trending beverage for today’s consumers who have become more informed and selective of the type of water they choose. Sparkling mineral water is also gaining traction and the brand’s flavored (grapefruit) sparkling water, introduced this year is evidence to that effect. Its non-flavored version has already garnered two international awards from the Fine Waters Society, the digital portal and definitive source for water connoisseurs. This edition however, is a zero-sugar, zero-calorie refreshment, gaining tremendous market hype. Merched S. Baaklini, deputy general manager, Bev Holding

Bubly PepsiCo Inc. has launched ‘bubly’, a new flavored sparkling water, free from artificial flavors, sweeteners and calories. pepsico.com

AUG-SEP 2018 | HOSPITALITY NEWS ME

PRODUCT ZONE

CHOCOMANIA

CHOCOLATE BITES The irresistible flavors of nuts, caramel, and biscuit crunch are combined with the Finest Belgian Chocolate to tantalize any palate in just a bite

CHOCOLATE BAR WITH SALTED CARAMEL AND CRISPEARLS Ingredients • 100g Callebaut - Finest Belgian White Chocolate - Recipe N° W2NV • 1500g Callebaut - Power Milk Chocolate - Power 41 • 250g Callebaut - Caramels Caramel Fill • 100g Callebaut - Power Milk Chocolate - Power 41 • 60g Callebaut - Crispearls™ Crispearls™ Salted Caramel

PISTACHIO VELVET TABLET

Preparation Spin Bar moulds finely with precrystallised dark and white chocolate. Shell the bar moulds with precrystalled Callebaut Power 411 milk chocolate. Pipe sparingly Callebaut Caramel Fill in the centre of each bar. Close bars with pre-crystallised Power 41 chocolate. Sprinkle the bars whilst wet with Callebaut Salted Caramel Crispearls™.

Ingredients Pistachio Chocolate • 1000g Callebaut - Finest Belgian White Chocolate Velvet or W2NV • 200g Callebaut - Pure, unsweetened Nut Paste - Pure Pistachio Paste • 100g roasted and chopped pistachios

VELVET CRUNCH TABLET Ingredients Velvet hazelnut crunchy chocolate • 800g Callebaut - Finest Belgian White Chocolate Velvet or W2NV • 200g Callebaut - Pure, unsweetened Nut Paste Pure Roasted Hazelnut Paste • 200g Callebaut - Biscuit Crunch - Pailleté Feuilletine • Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811 Preparation Mix Callebaut velvet with

PNP Callebaut hazelnut paste and temper together. Add feuilletine then mix. Pour into the mould below 2mm of the mould rim. (Use Cacao Barry moulds with Reference No:090045) When it sets add dark chocolate Callebaut 811 and seal it with transfer sheet. Pipe in the sides of the mould Callebaut velvet and make a shell with whole in middle. Stick together the hazelnut crunchy tablet with the Velvet shell on top.

EMF Middle East t. +961 9 938732 | info@emf-me.com www.emf-me.com

HOSPITALITY NEWS ME | AUG-SEP 2018

Preparation Mix Velvet Callebaut chocolate with the pistachio paste and temper together. Add the chopped pistachio in the mould. Use Cacao barry moulds with Reference No:273. Add chocolate on top of the pistachio and let it set for a while. Seal the mould with the chocolate.

WE WERE THERE

OUT AND ABOUT

June 19 May 25

elit® art of martini cocktail competition EAOM18 Beirut Final crowned Tamar Dekermanjian as the Lebanese finalist. The event took place in Bilbao, ahead of The World's 50 Best Restaurants awards celebration. Austrian bartender Tom Sipos was crowned elit Vodka Art of Martini global champion.

Learning about Australian meat with celebrity Chef Tarek Ibrahim Chef Tarek Ibrahim gave a complete course and tasting on Australian meat at the Maroun Chedid Cooking Academy in Beirut.

June 19

June 7

The official launching of ‘HOLY LEBANON’ Dr. Noura Farra launched the first electronic application (app) in Lebanon on religious tourism and interfaith dialogue, titled 'Holy Lebanon,' under the auspices of Caretaker Ministers of Information and Tourism, Melhem Riachy and Avedis Guidanian, at Sin-el-Fil municipality.

June 27

Broumana Villa and Broumana Square take over summer 2018 In a memorable ceremony that gathered VIPs, loyal customers, media and influencers, Broumana Villa and Broumana Square had their official opening to welcome the new summer season. The two high-end clusters house a rich variety of restaurants, where invitees had the opportunity to experience a wide range of cuisines and enjoy the evening with different entertaining shows that covered both venues.

Mövenpick Hotel Beirut Opens Square Rooftop Bar Conveniently located on the terrace of the 5-star Mövenpick Hotel & Resort Beirut, the rooftop features a breathtaking panoramic view of both Beirut City and the Mediterranean Sea. June 28

Dewar’s Doers Club summer launch June 20

June 13

The opening of SOFITA The opening of the latest member of Maillon Group, the new Italian restaurant and cocktail bar, SOFITA offers a new Italian cuisine, Cucina Di Oggi (Today's Cuisine), mixing the same Italian ingredients, but in a modern way.

Arab Printing Press marks half a century of innovation Guests were taken on a journey into past eras, through installations that showcased the rich history of printing and the futuristic projections that will revolutionize the industry.

Hosted at the trendy Garden State venue, the Doers Club premiere attracted the city’s passionate and driven set to a trendy evening of music, local acts, delectable gourmet street food and delicious Dewar’s cocktails, in an allnew drinking experience.

July 9

KitchenAid appliances in Lebanon

June 25 (Photo Credit: PRESTIGE) June 17 (Photo Credit : MONDANITE)

Opening of Café Mambo at Riviera Hotel In a first for Beirut, Café Mambo Ibiza by Riviera Hotel has arrived in the city, hosting DJ Dee Montero.

100

HOSPITALITY NEWS ME | AUG-SEP 2018

The opening ceremony of Lancaster Eden Bay Opening of Lancaster Eden Bay, a 5-star destination with all of its 144 guest rooms looking out over the Mediterranean in Lebanon.

Whirlpool Corporation launched its Iconic Brand KitchenAid Major Appliances, in partnership with ACES in Lebanon. The launch, which was held at an exclusive event at the Music Hall in Beirut, propels the company’s strategic expansion into the Middle East and North Africa region. The event was attended by noted VIPs, including Massimo Marotti, Italian Ambassador to Lebanon, Edgar Maalouf, MP in Lebanon and key media.

THE REAL TREASURE IS INSIDE

OUR COCOA PODS, which protect the cocoa beans and their rich flavors OUR DELICIOUS CHOCOLATES, the result of our chocolate making expertise since 1922 OUR BLACK AND GOLD BOXES, with a new light and refined design YOU, sharing and caring for your nearest and dearest.

Distributed by Pierre Azar Trading SAL - PO BOX 306 1227 2030 ZOUK MOSBEH - LEBANON - TEL: +961 9 933 024

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HOSPITALITY NEWS ME | AUG-SEP 2018