Hospitality News Middle East - June/July 2019 (Issue 124) by Hospitality Services

EDITOR'S VIEW

Group editor Nouhad Dammous

Nevertheless, I have faith in Lebanon – I always have and always will

Managing director Joumana Dammous-Salamé Editor Annie Keropian-Dilsizian 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 Sales executives Michel Ajjoub, Maha Hasbani, Josette Hikri advertise@hospitalityservices.com.lb Subscription coordinators Houayda Haddad-Roumman Mirna Maroun subscribe@hospitalityservices.com.lb Circulation coordinator Rita Nohra-Kejijian 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 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.

The hospitality industry: never in vain It is delightful to think how societies use a variety of old experiences to shape their future. Lebanon is a small country, yet has an extraordinary influence. Anyone would be amazed by the talents, potential and energy of its people. This country, despite challenges, has risen from the devastation of war to become a beacon of resilience and interfaith coexistence Lebanon’s residents are collectively proud of their homeland. However, the country’s security and stability have suffered greatly due to internal and external strife. Neighboring countries haven’t been especially kind to this tiny parcel. Lebanon is a country that has been dragged into regional conflicts which have affected its advantages and merits. These have also weighed on its benefits, producing pessimism and distrust. Nevertheless, I have faith in Lebanon – I always have and always will. Diverse are the ideas for expansion that can be taken forward in Lebanon. First, as an independent country, it is able to provide its own internal security to its people which is crucial. However, the Lebanese government must respond to everyone’s queries. I believe in Lebanon’s future. I believe in a strong Lebanese policy of dissociation which is free from external interference; a sovereign state reliant on itself for stability and security. Today, there is an essential target which has the younger generation at its core. This is to increase awareness about the importance of empowering tomorrow’s talent and developing the creative and innovative potential of young people throughout the education and training sector. The challenge of our generation in hospitality is to create an industry environment where everyone has a sense of purpose. Nouhad Dammous Editor-in-Chief Docteur Honoris Causa

In this issue Jun - Jul 2019

EDITOR’S VIEW

The hospitality industry: Never in vain

NEWS

Dimitris Manikis

Guillaume Gomez, Maroun Chedid & Christophe Marguin

Special Report: Careers & Education

08 Industry Overview 10 Hotels 18 Food & Beverage 26 Suppliers

HORECA NETWORK

28 30 32

Sweet success: HORECA Lebanon Annual Hospitality Forum (AHF) in review On the sidelines of HORECA Lebanon

EVENTS

SEEN & HEARD

AHIC 2019 recap

CAREERS & EDUCATION P.38 39

Educating the next generation of hospitality professionals 46 The future of our industry 48 Fast-tracking the next generation of hospitality leaders 50 Phoenicia’s entry into culinary education 52 The go-to countries for a job in hospitality 54 A week in the life of a hotel consultant

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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

BUSINESS 56 58

MARKET UPDATE Manama hotels strike ‘Black Gold”

EYE ON

The Levant: Lessons to learn and looking ahead

TOURISM 62 Wake-up call: Tourism in Lebanon 64 66

FOOD & BEVERAGE

F&B in hotels: Afterthought to forefront? Feasts from the east: Understanding Levantine cuisine

68 70

Designing with food The key to the city

ARCHITECTURE & DESIGN

PRODUCT ZONE

On the market

Product zone: Meat

HUMAN RESOURCES

Tourism in Lebanon/ Photo credit: Joe Sokhn

SOLUTIONS Work of the future: Is your organization prepared? Breaking through: 5 things HR management must do in 2019 Hiring attitude

NEW PRODUCTS

FOOD 82 White cheese reimagined 84 Meat: An organic approach BEVERAGE 90 Syrup: Savor the flavor CHOCOMANIA 94 Dew drop gelato pie

WE WERE THERE

Out and about – awards

Coming issue Aug - Sep 2019

• Special report Investment / new projects • Hotels First and second generation hoteliers • Restaurants Health food • Food Sugar and substitutes • Beverage Beer • Equipment Tableware, buffetware and knives

Travel awards

NEWS

INDUSTRY OVERVIEW

SOUK EL TAYEB CELEBRATES 15 YEARS

Kamal Mouzawak & René Redzepi

Lebanon's first farmer's market was created 15 years ago by its visionary founder, Kamal Mouzawak. The celebration went beyond food in Lebanon by connecting the local community through a global dialogue about diversity, integration, social change, cultural heritage, eco-friendly practices and small-scale farming - the same principles followed by one of the most famous chefs in the world, René Redzepi, the Danish chef and co-owner of the twoMichelin star restaurant Noma. Mouzawak met Redzepi many years ago at Noma when according to Redzepi, at a time when the restaurant had not yet garnered its global status. His first visit to Lebanon was an invitation to participate in a live roundtable discussion on food ethics/activism and gastrodiplomacy as part of the 15th-anniversary celebration. Sources claim the visit, may signal a potential collaboration that could see Redzepi entering the Middle East within the next two years. soukeltayeb.com

HONORING SERGE PERROT (1924 – 2019)

Regarded as an authority on French know-how in the hospitality, catering and tourism industries, Serge Perrot, one of AMFORHT’s former presidents (1996 to 2002) was recently laid to rest. Prior to his assignment, Perrot was headmaster of Ecole Hôtelière de Paris (1969-1976), during which time he helped elevate the school onto the global scene. Some of his other roles included HR director of Disneyland Paris, as well as international hospitality expert and lecturer for the promotion of hotel education. Born in 1924 in Reboursin, France, he spent his life dedicated to educating

a new generation of hospitality academics and global experts. He always had an affinity with sharing his knowledge and experience, which saw him participate in the creation of blueprints for the tourism sector in numerous developing countries. He also contributed to the creation of Lebanon’s Higher Education Tourism Hotel Institute and was instrumental in the creation of the HORECA trade show in Lebanon. Mourning this loss, AMFORHT’s current president, Philippe François, said, “We lost a global tourism figurehead and extend our deepest sympathy to his family, friends and all AMFORHT’s members. With great emotion and pride I say Serge was an elegant and intelligent gentleman whose strength and determination saw him making valuable contributions to the entire industry.” Expressing deep sadness at the loss of a dear friend, the co-founder of HORECA, Nouhad Dammous, said: “Serge believed in HORECA and the Lebanese hospitality industry’s strength and determination. He was a true visionary and will be remembered for his passionate support of everything we hold dear.”

HOSPITALITY NEWS ME | JUN-JUL 2019

TRENDING ON

HOSPITALITYNEWSMAG.COM 1.3 million hotel guests in Abu Dhabi in Q1 2019

According to the latest figures released by the Department of Culture and Tourism, Abu Dhabi’s hotel revenues for the emirate for Q1 of 2019 have increased by more than 16 percent compared to the same period in 2018. The results were driven by a boost in average room revenue (ARR), which increase by almost 15 percent, coupled with an occupancy rate of 79 percent. The hotels saw room revenue increase by 24.5 percent, while F&B revenues increased by 10.4 percent. New IFC fund to boost tourism in Egypt

The International Finance Corporation (IFC) is ready to inject new investment into Egypt's planned hotel development fund, the COO of the IFC, Stephanie von Friedeburg, said. This is in line with Egypt's Ministry of Tourism's aim to establish a private equity fund targeting financially impaired hotels and tourism establishments. The Ministry of Tourism is keen to enhance tourism investment opportunities in several tourist cities, including the North Coast and the Al-Alamein region, seeing as they are the most promising tourist areas in Egypt. Lebanon Tourism Sector Seminar

The USAID Lebanon Enterprise Development (LED) Project, in collaboration with the UNWTO, TripAdvisor, and the Global Travel and Tourism Resilience Council organized the 'Lebanon Tourism Sector: Driving Growth and Building Resilience Seminar'. The event took place in Beirut with USAID Director of Economic Growth Office Dr. William Butterfield, international speakers, and more than 200 attendees, including Lebanese businesses, associations and stakeholders from the tourism sector. BakeLab, Lebanon’s first R&D baking facility

Bakalian Flour Mills announced the launch of Bakalian BakeLab, a professional hub dedicated to the perfection of baking using locally milled flour. On this occasion, Bakalian Bakelab organized an open house and live baking demonstrations at their new facilities located in Karantina. Over the course of four days, professional bakers and master chefs poured into the lab to attend the bread and pastry workshops given by visiting French masters Fabrice Guery and Frédéric Kerbérènes. Attendees included owners and managers of bakeries, restaurants, and hotels. POY 2019 celebrates innovation and growth

The largest consumer survey reveals the most innovative products in the country as part of the world’s largest consumer-voted award for product innovation which celebrates its 9th edition this year. 2019 has been a special year for POY, as it extends the award to the service sector. Among the winners in this category are the Super Rewards Loyalty Program by SGBL Bank, K-Store E-commerce by Khoury Home and other products by Touch, LibanPost and LeMall.

For up-to-the-minute news on the stories that matter to you most, read it first on www.hospitalitynewsmag.com

NEWS

HOTELS

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3 QUESTIONS TO DIMITRIS MANIKIS Hospitality News ME sat down with Dimitris Manikis, President & Managing Director for EMEA, Wyndham Hotels & Resorts for a one-on-one chat about the chain’s growth trajectory and franchising in the Middle East

Hilton launches world’s first ‘Vegan Suite’

A vegan suite is now available for reservation at the design-led Hilton London Bankside. The suite, created in partnership with multi-sensory design experts Bompas & Parr, offers a vegan experience throughout, from a plant-based check-in desk and keycard to vegan-friendly bedding and ecocotton carpet. hilton.com

Can you give us an idea of where the company stands in terms of growth trajectory and the strategy it’s laid out? Wyndham Hotels & Resorts is the world's largest hotel franchising company and a leading provider of hotel management services, with a global presence of approximately 9,200 hotels across more than 80 countries. Within the Middle East, we have seen dramatic expansion of our presence across the UAE, Bahrain and Saudi Arabia amongst other key markets. With 57 operational hotels and 10,977 rooms in the MEA region, and a robust pipeline of 21 hotels and over 4,000 rooms in place, we see substantial opportunities to further expand our reach – particularly within the mid-market sector.

Hyatt plans to double its footprint in the KSA in the next five years

Dimitris Manikis

a global middle class, with more disposable income than previous generations, has given rise to a new demographic of traveler. People are looking for experience, value and accessibility above all else. With this shift, it is crucial that the hospitality industry What do you anticipate will be the mix addresses the gap in the current hotel supply between management and franchise to cater to a more diverse traveler. Midagreements in the next five years? scale inventory in this region is certainly not At a global level, we have largely grown reflective of demand. The GCC market is through the franchise model and that’s why dominated by luxury hotels. Dubai remains we are proud to be the world’s largest hotel focused on the upscale segment, with a franchising company. In some markets ratio of mid-market to luxury hotels at just we also have a large hotel management over 50 percent, business. Here in the compared to other Middle East we have a If you look at travel patterns mature destinations good representation like New York where of both models. We today, the growth of a the average ratio have capabilities and global middle class, with is between 70-80 are happy to work more disposable income percent mid-market with partners on a than previous generations, and 20-30 percent franchised or has given rise to a new luxury – creating a managed basis, large gap in offerings depending on their demographic of traveler for travelers. Despite business model and this strong demand for market of operations. mid-market hotel inventory, only limited Hotel franchising is part of the mix in the mid-scale and economy hotels are region, and so it will be in the future. While entering the market right now. There are our pipeline in the region today contains a number of factors for this, the biggest more rooms under management contracts, barrier being the high cost of land. The in the last year or two we have seen an future success of hospitality providers increasing demand for franchised models. will depend on the ability of hoteliers and Irrespective of this trend that we are seeing developers to not only listen to, but to act at Wyndham, the reality is that the region is more inclined to management contracts and on this market demand. we feel that this preference will continue in At Wyndham, we see tremendous the years to come. opportunity in the economy and midscale segments and we will continue to leverage What’s the biggest challenge for the our solid foundation and experience to hotel industry as a whole in the Middle further expand our midscale footprint across East right now? the Middle East region and help bridge this The MENA region is transforming and so are gap in the sector. the preferences and profiles of guests. If you wyndhamhotels.com/wyndham look at travel patterns today, the growth of

HOSPITALITY NEWS ME | JUN-JUL 2019

IN BRIEF

The expansion includes the anticipated opening of Grand Hyatt Al Khobar, marking the first Grand Hyatt branded hotel in the Kingdom, set to open in late 2019. The expected opening of Jabal Omar Hyatt Centric Makkah Hotel and Residences will mark the entry of the Hyatt Centric brand into the country. Additionally Hyatt Regency Jeddah Serafi Mall is slated for a 2021 opening and a dual-branded Hyatt Place and Hyatt House Riyadh/KAFD is slated for 2022. hyatt.com Kuwait launches country’s largest commercial and hotel project

Valued at USD 585 million and set to begin its phased opening in 2020, the ‘Capital Project, is a huge landmark for the hospitality, hotel and shopping sector. In October 2020, the hotel segment will open an 11-floor structure comprised of 164 suites, restaurants and multi-purpose halls. salhia.com Four Seasons’ new private jet option

Four Seasons Hotels and Resorts unveils plans for an all-new Four Seasons Private Jet that will take flight in early 2021. A new A321LR aircraft, part of the new Airbus NEO family, is being fully customized by Four Seasons and tailored to the continually evolving vision of its industry-first Private Jet experience. fourseasons.com InterContinental Phoenicia Beirut announces new ISO certification

InterContinental Phoenicia Beirut has recently earned the ISO 22000:2005 certification, confirming that it meets the set of international standards issued by the International Organization for Standardization relating to food safety management. phoeniciabeirut.com

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NEWS

HOTELS

ACCOR AND MARRIOTT LARGEST HOTEL COMPANIES IN THE ME Accor and Marriott International maintain the top room counts among parent companies operating in in the Middle East, according to STR. As part of the STR 500, the company released the top 50 companies and brands in the Middle East during AHIC. Accor (34,327 hotel rooms) and Marriott International (33,757) were the only two companies with at least 30,000 rooms in the region as of 28 February 2019. Using that same cutoff date, the two largest brands in the Middle East are Millennium Hotels and Resorts (8,852) and Mövenpick Hotels & Resorts (8,454), which is owned by Accor. “Supply remains a hot topic in the Middle East when looking at both the recent impact on performance as well as how much new inventory continues to be developed as part of ‘mega events’ and economic initiatives,” said Philip Wooller, STR’s area director for the Middle East & Africa. “The growing presence of so many major global companies and brands speaks to the importance of the Middle East as developers identify growth opportunities in this sector of real estate. The region will certainly be key on the global development landscape for years to come.” strglobal.com

HOSPITALITY NEWS ME | JUN-JUL 2019

TOP 10 HOTELS RANKED BY ROOM COUNT IN THE MIDDLE EAST Parent Company

Accor

Parent Company Rooms

Brand

Brand Rooms

34,327

Millennium Hotels and Resorts

8,852

Marriott International

33,757

Mövenpick Hotels & Resorts

8,454

InterContinental Hotels Group

23,331

Rotana

8,446

Rotana Hotel Management Corporation

16,860

Hilton

7,674

Hilton Worldwide

14,916

InterContinental

7,134

JinJiang Holding

14,604

Crowne Plaza

6,982

Millennium & Copthorne Hotels plc

10,353

Holiday Inn

6,858

Wyndham Worldwide

9,366

Radisson Blu

6,557

Hyatt Hotels Corporation

5,740

Ramada

5,576

Jumeirah International LLC

5,318

Jumeirah Hotels and Resorts

4,758 Source: STR

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NEWS

HOTELS

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OPENING SOON

NOW OPEN

BAHRAIN

EGYPT

KSA

STAYBRIDGE SUITES MANAMA AL SEEF The 128-room extended stay hotel marks IHG's debut of the brand in Bahrain. Opening January 2020 staybridge.com/hotels

DEUTSCHE HOSPITALITY OPENINGS The Steigenberger Hotel El Lessan Ras el Bar and the future Steigenberger Resort Achti. Opening 2019 steigenberger.com

MÃ&#x2013;VENPICK HOTEL TAHLIA JEDDAH 161 rooms and suites movenpick.com

UAE

RADISSON BLU HOTEL & RESIDENCE, RIYADH DIPLOMATIC QUARTER 110 rooms and suites radissonblu.com CRISTAL AMAKEN HOTEL, RIYADH 268 rooms and suites cristalhospitality.com

QATAR

HMH ANNOUNCES THE LAUNCH OF ECOS ECOS Dubai Al Furjan Hotel, is a lifestyle property, with 321 rooms. Opening Q3 2020 hmhhotelgroup.com

A SECOND ANDAZ HOTEL IN THE UAE The Andaz Dubai The Palm will feature twin 15-story towers inclusive of 217 guestrooms. Opening Q4 2019 hyatt.com

ALWADI HOTEL DOHA MGALLERY BY ACCORHOTELS 213 rooms and suites alwadihoteldoha.com AL NAJADA HOTEL BY TIVOLI 151 guest rooms and suites tivolihotels.com TWO IHG HOTELS COMING TO DUBAI Staybridge Suites Dubai Financial Centre and Staybridge Suites Dubai Internet City. Opening January 2020 ihg.com/staybridge

LUXURY CAMP PROJECT ON JEBEL JAIS The tented camp will comprise a total of 47 luxury units. Opening 2020 mantiscollection.com

KSA

UAE GRAYTON HOTEL 96 rooms and suites graytonhotel.com VOCO DUBAI 471 rooms and suites vocohotels.com C CENTRAL BEACH HOTEL THE PALM 206 studios and suites central-hotels.com BLUE DIAMOND ALSALAM RESORT 377 rooms and suites bluebayresorts.com

DORCHESTER'S FIRST DUBAI HOTEL The development includes 39 exclusive signature apartments. Opening Q4 2020 dorchestercollection.com

HOSPITALITY NEWS ME | JUN-JUL 2019

FIRST MYSK BY SHAZA SIGNED IN THE KSA The four-star hotel is superbly located on Heraa Street, close to the Jeddah Corniche. Opening 2021 shazahotels.com

HYATT PLACE DUBAI/WASL DISTRICT 202-rooms hyatt.com

NEWS

HOTELS

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PEOPLE ON THE MOVE

Emaar Hospitality Group has appointed seasoned hospitality expert Riad Abi Haidar as the general manager of two premium luxury hotels under Address Hotels + Resorts, namely Address Dubai Mall and Address Boulevard in Downtown Dubai.

Marriott International Hotels Group has announced the appointment of Erden Kendigelen as multi-property general manager for The St. Regis Amman and Al Manara, a Luxury Collection Hotel, Saraya Aqaba. Kendigelen will oversee the complete operations and management of both hotels.

Mövenpick Resort & Spa Tala Bay Aqaba has welcomed Sami Ounalli as its new resort manager. Ounalli began his career by managing sales and marketing activities at Tunisia’s Dar Jerba hotel complex. He has been involved in the advancement of sustainable tourism in Tunisia.

Paul Uglesic is the new general manager of SwissBelinn Muscat in Oman. He brings with him 10 years of experience in the hospitality industry, spent working with some of the world’s leading brands. His most recent posting was at the Park Inn by Radisson Dubai Motor City.

HOSPITALITY NEWS ME | JUN-JUL 2019

Four Seasons Hotel Beirut recently announced the appointment of Cornelia Mitlmeier as hotel manager of its landmark urban property located in the heart of Downtown Beirut. She joins Four Seasons Hotel Beirut from The Ritz-Carlton, Tokyo.

Firas Mneimneh has been made district director of Western Province, Saudi Arabia and general manager of Radisson Blu Hotel, Jeddah Al Salam. A Lebanese national and a hospitality expert, Mneimneh has built up over 20 years of experience in hospitality management.

TWO NEW APPOINTMENTS AT JANNAH HOTELS AND RESORTS Jannah Hotels & Resorts has announced the appointment of Ossama Charrouf as the vice president of sales and marketing and Haitham El Gohary as their new area sales director. Charrouf will now serve as the newest vice president of sales and marketing at Jannah Hotels & Resorts. With over 12 years of regional and international experience, El Gohary will oversee sales activities.

NEWS

FOOD & BEVERAGE

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THE NEW SYNDICATE OF RCNP LEBANON

IN BRIEF Delivery Hero buys Zomato’s delivery in the UAE

Tony Ramy was re-elected president of the Lebanese Syndicate Owners of Restaurants, Cafes, Night-clubs and Pastries by a unanimous vote. Khaled Nazha continues to serve as vice president, Maya Bekhazi Noun as general secretary and Aref Saade as treasurer. The election, held on 12 March, 2019 under the supervision of the Ministry of Labor, also saw the election of the syndicate’s eight board members who are: Chirine Salha, Siham Tueni, Charif Doumit, Donald Batal, Youssef Akiki, Mustafa El Samad, Makram Rbeiz and Jad Abou Jaoude. In his opening speech of the year as Syndicate President, Tony Ramy said, "I am delighted to welcome the syndicate’s new family members, especially

the leading women who have left their own mark on this sector. The new council is characterized by the spirit of youth and the diversity of expertise, which all members will employ for the betterment of the hospitality industry. The previous phase was organizational and focused on restructuring the union by increasing the number of its registered members and the quality of services they offer the country’s tourism sector. This is especially important now that Lebanon has a new government. It will allow us to modernize various laws and decrees so as to better regulate and improve the tourism sector in general and the restaurant sector in particular." syndicatercnp.com

CUZINA CATERING TO THE MASSES A graduate of Les Roches hospitality school, Michel Khalife, is a name that has become synonymous with the F&B industry, especially the catering division in Lebanon. After he'd amassed over 20 years of experience, the right opportunity presented itself and Khalife finally entered into partnership with Lilian Rahme to run what today is known as Cuzina. The company has a 2,000 sqm state of the art central kitchen, 500 sqm of office space and 1,500 sqm of stores. “This partnership is ideal as I bring decades of experience to the table while Lilian brings her incredible sense of style,” explained Khalife. “We not only cater to every type of event, but

also offer our services throughout the region and internationally. Only last month, we became the first Lebanese catering company to host an event in Paris. Furthermore, we have catered to events in London and New York, and have a roster of accounts specific to regional royalty that we service. Because competition is at an all-time high, we further strengthened our offering by adding Korean, Brazilian and Peruvian cuisine to our list. And, to guarantee an unmatched quality offering, we sent certain members of our team to train abroad just to remain on top of the global F&B trends related to service, quality and hygiene."

LE SUSHI BAR’S NEW LOCATION AFTER 21 YEARS After two decades of delighting diners in Ashrafieh, Le Sushi Bar is celebrating its 21st anniversary by moving to Downtown Beirut. Gregory Gatserelia, who worked on the previous architecture of Le Sushi Bar, developed a modern approach for the new address while paying homage to traditional Asian aesthetics. In optimizing the established brand experience, Chefs Reif Othman, Jun Tomioka and Kory Takashi, all former executive chefs at Zuma, were called upon to tweak the cooking techniques using various layers of umami-rich ingredients. lesushibar.com

HOSPITALITY NEWS ME | JUN-JUL 2019

Delivery Hero Group, one of the leading global online food ordering and delivery marketplaces, entered into an agreement with Zomato to buy its food delivery business in the United Arab Emirates through Delivery Hero’s fully owned subsidiary Talabat Middle East Internet Services Company LLC ('Talabat'). The acquisition will add 1.2 million monthly orders and USD 2 million in monthly revenue to Delivery Hero’s MENA business and will strengthen its leadership position in the UAE. deliveryhero.com DWTC launches new immersive 3D dining experience

Dubai World Trade Centre (DWTC) announced the launch of a new innovative 3D dining experience – LMNTS – at the World Trade Club (WTC). Located on the 33rd floor of the Sheikh Rashid Tower, LMNTS is an immersive experience that has been created to beguile and amaze the diner by stimulating all five senses at the same time. dwtc.com Noura opens Zalka branch

After the opening of the flagship store in Downtown Beirut, with a new identity, the Lebanese catering, pastry and chocolate pioneer brand Noura, headed by Julien and Pierre Khabbaz, celebrated the launch of its new fourth two-floor branch located on Zalka Highway. noura.com.lb Kalei specialty coffee shop opens second store

Following the success of its first outlet since the Kalei brand's launch, Dalia Jaffal, co-founder and certified roaster explained, “We chose that location for the same reason that we chose the first: the building which houses our coffee is important to us." She added that the wave of coffee shops that has began emerging on the scene about a year after they opened their first roastery has continued to gain momentum and now looks to be in the middle of its expansion cycle. "The quality of coffee in the city has improved and I really hope that the coffees being bought and served in the market are fairer to the farmers than they were previously," she said. "After all, it is not about a fancy looking cafe, rather our duty as roasters is to always be considerate about the impact our business has on the other stakeholders." kaleicoffee.com

NEWS

FOOD & BEVERAGE: OPINION

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THE ONLINE SUPERMARKET SECTOR: NOT SO SUPER! Since it was established in 1974, the Fahed Supermarket brand has gained a reputation as the go-to place for groceries. However, much has changed in the intervening years. HN talked with Nabil Fahed, CEO of Fahed Group and president of the Syndicate of Supermarkets in Lebanon, to learn more What changes have occurred in the Lebanese food retail industry?

is readily available for adoption and several chains have used it extensively, but the rate of adoption has been low and it seems to have stalled with the low level of economic growth and overall uncertainty. Globally, online grocery shopping has not been as successful as predicted. Major chains in the US, the UK, Canada and Australia have reported continuous annual losses from their online operations and only continue to invest on a preemptive basis. This was declared by the CEOs of major chains in the World Retail Congress and although not detailed in these companies’ annual reports, such investments have slowed down. Take Amazon for example; it went in the opposite direction through the purchase of Whole Foods. That’s because the fundamentals of online grocery shopping are different from other product categories:

The past 20 years have seen three major changes in the local supermarket scene. First, the entry of foreign operators, such as Spinney’s Monoprix, Ecomax and others. This coincided with the opening of various sub-markets internally after the end of the • First, the cost of collection and delivery are civil war. Second, the consolidation of a proportionately higher and therefore cannot previously fragmented be justified by the low market that shifted prices of the store, The existing business from a large number necessitating higher model of in-store grocery of operators to a prices. This situation smaller number but shopping does not lend has proven to be with more stores per itself to an extension into problematic as some brand. The syndicate of the existing stores online shopping. When of supermarkets had, cannot offer two this model evolves, then in the early 1990s, levels of pricing for it will be possible close to 50 members, the same product; dwindling to around • Second, the absence only 12 just 10 years of impulsive buying by the shopper inside a later. Third, the advent of technological store is critical as it could constitute up to 25 changes and the fast development of percent of individual purchases. applications targeted toward the consumer market as well as the rise of Amazon and the What are the entry barriers for new online shopping experience.

What have been the biggest challenges faced, given the fragmented nature of the market? There is no doubt that the sector was poised for major changes after the end of the civil war, coinciding with the entry of foreign operators who gradually grew their chain of stores. The market has always been intensely competitive, with extremely low margins and a traditional approach to business. The newcomers helped speed up the evolution toward technology adoption, mainly in response to the rise in competition.

What has been the biggest change since the emergence of online shopping? The trend of online shopping and other Fintech software has had little impact on the local market so far. Obviously the technology

HOSPITALITY NEWS ME | JUN-JUL 2019

Nabil Fahed

supermarkets trying to break into the digital space?

About Dr. Nabil Fahed

The existing business model of in-store grocery shopping does not lend itself to an extension into online shopping. When this model evolves in a different direction, then it will be possible. However, a mere extension of the current model remains unviable.

Graduate of George Washington University with a Ph.D. in Engineering Management

What has the syndicate been doing in that regard? The main purpose of the syndicate is to lobby with the government on regulatory issues and communicate to its members any new legislation or decisions by the various ministries. However, strategies of individual operators are not discussed as these are construed as collusion and anti-competitive - issues considered extremely offensive. fahedgroupholding.com/FahedSupermarket

Vice Chairman Chamber of Commerce, Industry and Agriculture of Beirut and Mount Lebanon Wrote papers on and participated in conferences related to the state’s legislative role Working on optimizing the buying experience by leveraging in-store and online shopping President of the Lebanese Syndicate of Supermarkets

Avenue Charles Helou, El Saifi, Beirut - Lebanon For Reservations Or For More Info +961 70 001 118

NEWS

FOOD & BEVERAGE

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

NEW OPENINGS LEBANON

ANA BEIRUT

CASA JOSE

INKA

Owner Elie Ramia Executive chef Wassim Bcherrawy Covers 350 Average price/person USD 20 Typical dishes Knefet Djej, Sawdet Djej Tout Address Restaurants Street, Antelias

Opening July 7, 2019 Owner(s) Alberto Saade, Yehya Ababou Head chef Pascual Camacho Miguel Covers 100 Average price/person USD 30 Typical dishes Spanish Food Address Monot, Achrafieh grupocasajose.com

Opened April 5, 2019 Owner Mindset Group Consultants Joe Barza, Gaston Fajardo Susli Covers 100 Average price/person USD 35 Typical dishes Ceviche Address Mar Mikhael Main Street, Beirut instagram.com/inkabeirut

MAYHA

POMPETTE

UNION MARKS

Opened February 2019 Owner NBL Holding Head chef Dawid Uszynski Covers 11 seats Average price/person USD 45 - 150 Typical dishes Whatever the chef chooses Address Pharaon Street, Mar Mikhael, Beirut mayhabeirut.com

Opened May 8, 2019 Owner Addmind Group Head chef Ibrahim Mokacher Covers 100 Average price/person USD 28 Typical dishes French & international cuisine Address Zero4 Antelias, An Naqqash add-mind.com

Opened December 2018 Owner KEK. SAL Covers 120 Average price/person USD 50 with alcohol Typical dishes Armenian Mante, Sausages, Pastrami Summer Rolls Address Bourj Hammoud, Abroyan Factory

KUWAIT

UAE

KHAROUF BEIRUT

CASSETTE

RUE ROYALE RESTAURANT

Opened February 10, 2019 Owner Haider Madani & Co. Executive chef Shaunne Cordier Covers 110 Average price/person USD 23 - 26 Typical dishes Modern Parisian Direction Address The Courtyard, Al Quoz, Dubai Instagram @cassettedxb

Opened March 26, 2019 Owner Dr. Abdulkareem Al Olama Chef 2 Michelin Star Chef Mathieu Viannay Covers 140 Average price/person USD 80 Typical dishes Pate En Croute De Volaillle Address The Pointe, Palm Jumeirah, Dubai rueroyalerestaurant.com

Opening June 2019 Owner Huile D'Olive sal Executive chef Same team as Beirut Covers 100 Average price/person USD 25 - 50 Typical dishes Grilled Eggplant with lamb Address Kuwait

HOSPITALITY NEWS ME | JUN-JUL 2019

SHARQ VILLAGE & SPA, A RITZ CARLTON HOTEL, DOHA QATAR

NEWS

SUPPLIERS

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

SELIM A. BASSOUL RECOGNIZED AS ONE OF WFF’S INDUSTRY TITANS

Selim A. Bassoul

Recently retired chairman and CEO of Middleby Corporation Brands, Selim A. Bassoul was elected one of this year’s Women’s Foodservice Forum (WFF) personalities. He will be recognized as a WFF Industry Titan at the 2019 Annual Leadership Development Conference. Through unrelenting dedication, Bassoul helped solve one of the industry’s toughest challenges and in so doing, inspired others to support and cultivate opportunities for women in leadership roles, further empowering the companies they work for. The awards recognize those who are publicly committed to creating opportunities for women in their companies and the industry. At its 2019 annual leadership development conference, the WFF will salute C-Suite vanguards who are publicly committing

MKN’S ALL-IN-ONE SOLUTION When it comes to commercial kitchens, the machines used are as important as the chef, and when it comes to the available options these afford, quality, price and physical footprint are top of mind. Fortunately, this German heavy kitchen equipment manufacturer has the solution that best suits every conceivable need. Commenting on this culinary marvel, Elias Rached, regional director of sales Middle East and Africa at MKN said, “The cooking block, under the master-line category is part of our achievement to become more flexible in the markets we operate in. This machine, would previously either be acquired in its basic form, or is customized to best fit the kitchen environment thereby significantly raising the price tag. To overcome this problem, especially when it comes to smaller F&B outlets that cannot afford such an investment, we created a special division at

HOSPITALITY NEWS ME | JUN-JUL 2019

to help create limitless opportunities for women in their companies and the industry. WFF Industry Titans are forward-thinking leaders in the food industry who are being recognized for their open dedication to prioritizing women’s advancement in their own organizations, leveraging their influence to urge their peers to do the same and creating change that will increase opportunities for women across the industry. The honorees have joined ranks to help implement WFF’s call for industry-wide gender equity solutions driven by CEO engagement that will enable the industry to win the war for talent, reap the proven rewards of gender diversity and drive business growth. aldc.wff.org

ENOTECA ANNOUNCES NEXTY PARTNERSHIP

Elias Rached

the company’s HQ. Its sole responsibility is to cater to the specific needs of customers making this investment based on the exacting requirements of the establishment's chef. Though this kind of flexibility when it comes to customization is not new, what is, is the cost. Not only will this elaborate device afford the chef total flexibility, it will permit him/her to optimize the results at a fraction of the cost and therefore reach a much broader audience. mkn.com

Nexty announces a strategic partnership, where Nexty, part of Fawaz Holding, is appointed the exclusive distributor of the Enoteca portfolio in Lebanon, in addition to Nexty’s current portfolio. This partnership will allow Enoteca to further expand its distribution, in full coordination with Nexty, whose market covers Lebanon with all its existing touch points. In return, Nexty will benefit from Enoteca's expertise, along with a strong portfolio made of renowned Chateaux and Domaines from France, Italy and beyond. Unearthing the best wines from all over the world, Enoteca’s current selection includes more than 800 labels from vineyards across the globe, carefully selected through rigorous tastings. Part of Fawaz Holding, Nexty represents several international spirits' brand owners such as Pernod Ricard, encompassing more than 50 brands. enoteca.com.lb fawazholding.com

ADVERTORIAL

FULCRUM WINS Fulcrum; LBACC’s restaurant management division at Rafic Hariri International Airport, had good reason to celebrate this year after being awarded the highest number of gold medals at Salon Culinaire and third place in the Lebanese Barista Championship. Executive chef Camille Wehbe was also awarded as an active member of the Académie Nationale de Cuisine, Ile de France, at HORECA 2019 Cafematik

Fulcrum was established in 2004 to manage and operate, exclusively, all Food & Beverage Outlets at Rafic Hariri International Airport (R.H.I.A), Beirut, Lebanon, on behalf of L.B.A.C.C sal/ MEA. Fulcrum shares its passion for food across all its concepts and its goal is to introduce and discover new innovative trends in the food industry and to offer healthy, fresh, quality food. Fulcrum created four restaurant concepts implemented in ten locations throughout the airport departures and arrival areas. The concepts are:

CAFEMATIK: High Quality Salads, Sandwiches, Baked Goods and Coffee. Salt

AKLE: Canteen style restaurant catering to full range of customers; from airport employees to travelling guests. Menu incorporates Eastern and Western cuisines. Shawarma, Mezze, Hamburgers, Multiple Daily Specials. SALT: Gourmet offering such as seafood (Caviar, Heart of Salmon and Sushi) gourmet menu ( Foie Gras, Vitello Tonnato , wild Cod burgers and beef Angus burgers), Salads, Sandwiches and Specialty Pastries designed by master chef Charles Azar and executed by our chefs at the airport.

BALKOUMI: Mediterranean specialties rooted in Lebanese cuisine. It provides customers the opportunity to enjoy a healthy, high quality, varied meal. Offers cold and hot Mezze (Hummos, Mutabal, Manakish, Falafel and Shawarma…) Akle

Youmna Ashkar

All food is prepared every day from the ISO 22000 certified Central Kitchen located inside the airport. To maintain freshness, food is prepared according to demand and replenished, as required, around the clock. Fulcrum takes pride in using Eco- Friendly packaging and partners with the UN organization; Global Compact Network Lebanon. fulcrum-bia.com

THE MANAGEMENT TEAM YOUMNA ASHKAR General manager youmna.ashkar@fulcrum-bia.com

Balkoumi

CAMILLE WEHBE Executive Chef camille.wehbe@fulcrum-bia.com

HASSAN TARABAY Finance manager hassan.tarabay@fulcrum-bia.com

IZZAT MALAS Operations manager Izzat.Malas@fulcrum-bia.com

MOHAMED FAHESS Quality & Audit manager Mohamed.fahess@fulcrum-bia.com

JUN-JUL 2019 | HOSPITALITY NEWS ME

HORECA NETWORK

LEBANON REVIEW

SWEET SUCCESS HORECA LEBANON HORECA Lebanon, the annual meeting place for the hospitality and foodservice industries, closed its doors on April 5, 2019, rounding off a spectacular four days at Beirut’s Seaside Arena. Spotlighting the latest innovations and trends, the event was hailed a resounding success as it celebrated the theme 'For a Better Industry,' defining the objective of HORECA Lebanon to be a regional business meeting place to shape the future of the hospitality and foodservice sectors in Lebanon and the Middle East Organized by Hospitality Services, the event brought together more than 16,000 local and international visitors in addition to 350 exhibitors from Lebanon and beyond, namely Bulgaria, Cyprus, France, Greece, Indonesia, Italy, KSA, Kuwait, Poland, Spain, Sri Lanka, Syria, Tunisia, Turkey, UAE and USA. Over 70 international culinary, beverage and hospitality experts shared their expertise at 20 daily events, competitions and workshops, which showcased the talents of over 900 participants. The jam-packed program included the Hospitality Salon Culinaire, Junior Chef Competition, Art of Service Competition, Coupe du Monde de la Pâtisserie Lebanese National Selection, Lebanese Bartenders Competition, Mocktail Competition, Lebanese Barista Competition, Latte Art Competition, Atelier Gourmand, Al Matbakh, Wine Lab, Arak Lab, Annual Hospitality Forum, National Extra Virgin Olive Oil Contest and the Bed Making Competition.

HOSPITALITY NEWS ME | JUN-JUL 2019

Furthermore, the Association of Lebanese Industrialists (ALI) and the Lebanese Chamber of Commerce organized a Hosted Buyers’ Program at HORECA. As every year, networking played a key role at the exhibition. Managing director of Hospitality Services, Joumana DammousSalamé, said: “HORECA provides a gateway for people to meet and network, and for exhibitors to showcase thousands of brands to professionals.” She added: “This year’s event proved that our hospitality and foodservice industries are robust and we were thrilled to have welcomed so many visitors from overseas.”

HORECA Lebanon 24-27 March 2020

Seaside Arena horecashow.com

JUN-JUL 2019 | HOSPITALITY NEWS ME

HORECA NETWORK

LEBANON REVIEW

ANNUAL HOSPITALITY FORUM IN REVIEW

The 26th annual HORECA Lebanon trade exhibition, the country’s largest hospitality and food service annual gathering, took place at Beirut’s Seaside Arena from April 2-5, which was also the venue of the Hospitality News Middle East Annual Hospitality Forum (AHF). This year’s program was held in collaboration with Hodema consulting services. Throughout the course of the four-day trade exhibition, several panel discussions took place with key industry stakeholders, taking account of this year's theme: 'For a Better Industry'. Here’s just a snapshot of the insightful topics and the personalities that explored them

HOSPITALITY VISION IN LEBANON The first of nine discussion panels was titled, Hospitality Vision in Lebanon featuring:

Speakers H.E. Avedis Guidanian, Minister of Tourism Lebanon Pierre Achkar, President, Federation for Tourism and Hotel Association in Lebanon Jean Beyrouthy, President, Syndicate of Balnear Tourist Establishments in Lebanon Yahya Kassaa, President, Lebanese Franchise Association Tony Ramy, President, Syndicate of Owners of Restaurants, Cafes, Night-Clubs and Pastries in Lebanon Moderator, Nada Alameddine – Hodema

HOSPITALITY NEWS ME | JUN-JUL 2019

AG: This sector remains Lebanon’s most promising despite past difficulties during 2011-2017. However, based on the data we have, 2019 is forecast to limit the losses previously incurred. I also hope and to a degree believe that in the coming couple of years, this sector will return to enjoy the prosperity it once did. PA: The eight-year slump that the various hospitality establishments have experienced, today sees them at a serious disposition, one that is difficult to break free from despite our desire to do so and the resources available to us. However, the travel ban, which a while back KSA lifted, signals great promise. To better achieve this, we urge the local media, politicians and financial institutions to provide assistance, as the growth of the hospitality industry will benefit everyone.

that by 2017-18 had doubled. However, revenue of those establishments fell by 45 percent. Coupled with reduced purchasing power, a travel ban and other challenges, we found ourselves in a very difficult position. I nonetheless am of the firm conviction that together, with the help of various ministries and organizations, we can, based on a new plan for the tourism industry that we have laid out, work together on revitalizing and even growing the sector, which has suffered far too much for far too long.

YK: Based on data available to us, the tourism industry is the one sector that is promising growth. Compared to a 2012to-2018 benchmark of that sector, we witnessed a decrease of 4.6 percent. The hospitality sector, pertaining to dollarspend, has fallen 6 percent. These figures however should not JB: We need to be alarming when The restaurant sector, remember that there is compared to the 53 great strength in unity during the golden years percent decrease in and the belief in our grew to 25% share of the the franchise sector ability to once again sector, which translated of luxury items and 46 win over the regional percent decrease in to 10% of GDP valued at tourism industry. To the clothing category. USD 8.7 billion achieve this, we need In that respect, to position Lebanon tourism is doing well. as an all-year-round As for Brand Lebanon, last year, a reputed touristic destination, not just a summer retreat British rating agency, listed us in 95th as has been the case. This can be achieved place out of 100. That result contradicted by mapping out a host of activities and people's view based on a survey we destinations that offer something to everyone conducted during Expo Paris this year with visiting from the region, irrespective of how 95 percent of respondents rating Lebanon small or lengthy the timeframe may be. as a highly sought-after destination with TR: The tourism industry has three main tourism, food, creativity and emotion being components, the first is internal tourism the words used the most. This brings me comprising 50 percent of the revenue. The to the point that what we still lack is the restaurant sector, during the golden years confidence in our ability to effect change, grew to account for a 25 percent share of the change. I am confident we will, so long as sector, which translated to 10 percent of GDP we work toward realizing a shared vision. valued at USD 8.7 billion. Back then, there Go to hospitalitynewsmag.com for more were roughly 6,000 F&B outlets, a number AHF highlights.

THE GUESTHOUSE TREND IN LEBANON

Rafic Bazerji - Bouyouti, Peri Cochin - Les Ateliers de Tyr, Kamal Mouzawak - Souk El Tayeb, Faysal Saab - Al Haush Agro Guesthouse, Maroun Sfeir - Beit Trad, Moderator: Nagi Morkos - Hodema

THE NUMEROUS FACES OF LEBANESE TOURISM

Leila Badre - Archeological Museum at the American University of Beirut, Rasha El Haddad - Ministry of Foreign Affairs and Emigrants, May El-Khalil - Beirut Marathon Association, Roland Khoury - Casino du Liban, Nada Sardouk - Lebanese Ministry of Tourism

LEBANESE TALENTS AT HOME AND AROUND THE WORLD

Karim Asmar - USJ-IGE, Mohamed Azakir - IHG Hotels in Lebanon Dr. Tanios Kassis - Sagesse University, Emil Minev - Le Cordon Bleu, UK, Gaelle Zaarour - Four Seasons Hotel Beirut

THE ABCS OF FUNDING A HOSPITALITY PROJECT & FINANCIAL SOURCES

Yolla Sarieddine - Kafalat, Elie Aoun - Banque Libano-Franรงaise, Douglas Griffith - USAID Lebanon Enterprise Development (LED) Project, Huda Saigh - EBRD

THE ART OF CATERING

Karim Audi - Nicolas Audi, Cynthia Bitar - Nazira Catering, Nicolas Cattan - Cat & Mouth, Hussein Hadid - Hussein Hadid Catering and Food Consulting, Julien Khabbaz - Noura

IS LEVANTINE CUISINE THE NEW TREND?

Reem Azoury - Maryool, Meat the Fish, Skirt and By Skirt, Alan Geaam - Alan Geaam Restaurant, France, Wassef Haroun - Mama Restaurant Group, US, Chef Yasmina Hayek, Tony Kitous - Comptoir Libanais Group PLC, Barbara Massaad - Slow Food Beirut

THE RISE OF F&B FUNDS

Nadim Majdalani - Eathos, Rabih Saba - Venture Group, Khaled Zeidan - MIC Ventures

SUSTAINABLE DEVELOPMENT IN THE HOSPITALITY INDUSTRY

Ziad Abi Chaker - Cedar Environmental, Ronald Diab - EEG, Antoine Kaldany - Yelloblue, Mario Massoud - Biomass, Makram Rabbath - Le Petit Gris, Moderator: Toufic Akl - Hodema

JUN-JUL 2019 | HOSPITALITY NEWS ME

HORECA NETWORK

LEBANON REVIEW

ON THE SIDELINES HORECA Lebanon was an opportunity to showcase global F&B brand innovations, unveilings and the latest in Lebanese culinary trends. With a packed exhibitor house, several key events took place in and around Beirut. Here’s what took center stage

OFFICIAL OPENING OF RITAGE SIGNATURE At Ritage Maroun Chedid, celebrity chef celebrated 30 years of passion and excellence at his headquarters in Beirut, with the official opening of Ritage Signature, the last phase of his three-year restoration project, and a special announcement by Nespresso. The collaboration with Nespresso was announced by Fabio De Gregorio, business development manager at Nestlé Nespresso: Maroun Chedid was named the first Chef brand ambassador of Nespresso in the Middle East. While Nespresso has a long association with haute cuisine and culinary masters, this is its first partnership with a regional chef. The event gathered more than 1,200 guests made up of dignitaries, politicians, local and international chefs and F&B experts, media and VIPs.

Maroun Chedid & Fabio De Gregorio Joumana Salamé, Maroun Chedid & Zeina Nahas

Guillaume Gomez, Maroun Chedid & Christophe Marguin

Aref Saade, Maroun Chedid, Maya Bekhazi Noun, Tony Ramy, Cosette Zgheib, Chirine Salha, Donald Batal & Charif Doumit

BUTTER OF EUROPE CNIEL - the French dairy board, and the European Union were back in Beirut in April for the Butter of Europe campaign, aimed at building awareness on the use, benefits and gastronomic value of European butter, and more especially French butter. An exclusive four-hands dinner was organized on April 4 at the newly opened Ritage Signature by Maroun Chedid restaurant.

During the event, Maroun Chedid himself, together with French Chef Stephane Loison realized a unique dinner celebrating gastronomic butter in each course. From revisited traditional French recipes such as frogs' legs with potato mousseline and parsley to innovative creations like the sumac butter or the scallops with citrus, butter enhanced all flavors.

MEAT AND LIVESTOCK AUSTRALIA BBQ The Australian Embassy - Beirut, Lebanon co-hosted with Meat and Livestock Australia (MLA) and GlobalVicMEA a BBQ dinner featuring Master Chef Tarek Ibrahim - the true flavor of #aussiebeeflamb. International chefs were in attendance in addition to 3 Michelin star chef Christophe Bacquie – HORECA Lebanon’s guest of honor.

HOSPITALITY NEWS ME | JUN-JUL 2019

Tarek Ibrahim & Nick Meara

Alan Geaam & Ali Ghzawi

Photo : Publimage - Philippe Barret

CARANOA 55%, A DELICATELY CARAMELIZED GOURMET DARK CHOCOLATE By adding AOP lightly salted butter, crĂ¨me fraiche from Normandy and fleur de sel from GuĂŠrande to gourmet chocolate, we have done something never before imagined and created the first ever dark couverture with lightly salted butter caramel. We selected the finest ingredients before expertly and generously blending them with our luxury cocoas to give you an authentic chocolate with no added flavors. Caranoa is the most gourmet of all dark chocolates. Its warm notes lend themselves perfectly to special moments shared with family or friends. A genuine treat for your taste buds. Distributed by Pierre Azar Trading SAL - PO BOX 306 1227 2030 ZOUK MOSBEH - LEBANON - TEL: +961 9 933 024

HORECA NETWORK

LEBANON REVIEW

U.S. MEAT EXPORT FEDERATION’S BEEFY PROPOSITION

NESTLE WHITE JACKET EVENT

On the occasion of HORECA Lebanon 2019, the U.S. Meat Export Federation hosted ‘Live the U.S. Beef Experience’ at the Hilton Beirut Downtown over lunch. In attendance were local, regional and international chefs, trade and sales executives, as well as U.S. meat suppliers. On April 4, the annual White Jacket event took place at La Mezcaleria in Beirut hosted by Nestlé Middle East. HORECA Lebanon chef judges and international experts were in attendance for the celebration, dancing till the wee hours of the morning.

EUROPEAN RICE EVENT IN BEIRUT Seven Agricultural Cooperatives have joined forces to launch 'European Rice', a European co-financed project for the promotion of Greek Rice across the Lebanese, Jordanian and UAE markets. On April 1, 2019, at the Four Seasons Hotel, a press gathering followed by a cocktail dinner was held for the purpose of launching the 'European Rice' program on the Lebanese market. The Greek chef Mastrodimitris Georgios was one of the speakers on behalf of the Union of Rice Agricultural Cooperative.

HOSPITALITY NEWS ME | JUN-JUL 2019

Mastrodimitris Georgios

EVENTS

SEEN & HEARD

AHIC 2019 RECAP The 15th edition of the Arabian Hotel Investment Conference (AHIC) in Ras Al Khaimah hosted a number of new hotel signings and industry announcements. Expert speakers addressed the potential impact of a variety of external influences on the hospitality industry, in particular, the unparalleled digital landscape. Here are six things you missed: GOOGLE RELEASES MOBILE STATISTICS Maria de la Fuente Corrales, Travel Industry Analyst at Google, spoke about the need to analyse and make use of data in order to tap into what customers want. “When it comes to mobile, if your site takes more than three seconds to load, more than 50 percent of people will just leave,” said de la Fuente Corrales. “They will not wait for the site to load. You are missing more than 50% of your traffic to your website because you have not optimised your site."

ACCOR CEO CALLS FOR WEEKLY INTERACTION WITH GUESTS Sébastien Bazin, chairman and CEO of Accor, said it was time the industry moved away from being “product-centric” and focused on being “client-centric.” He said that his next focus in the transformation of Accor was to compete with digital players like Facebook and Amazon, by “enlarging the net and increasing frequency with our clients”. Bazin explained that the advantage these companies had was their weekly, if not daily, contact with customers.

THE GRAND RAK PROJECT His Highness Sheikh Saud bin Saqr Al Qasimi, Ruler of Ras Al Khaimah launched

FOR UPTO-THEMINUTE

NEWS COVERAGE

Amine Moukarzel, Sheikh Saud bin Saqr Al Qasimi, Jonathan Worsley

the Grand RAK Project, a competition open to delegates registered to attend AHIC 2019 to create a new resort that is unique to Ras Al Khaimah and the Middle East. Working in teams combining hotel designers and operators, entrants will have till July 2019, to prepare a preliminary concept vision supported by a high-level feasibility appraisal. Three shortlisted operators will receive USD 25,000 each as a contribution toward their final submission, due in November 2019. The winning project will be allocated a coveted beachfront location.

2022, and amid the ongoing economic and tourism recovery in Egypt, Lebanon and other key markets. Read the full report on www.hospitalitynewsmag.com

HVS RELEASES FIRST EDITION OF ITS HOTEL VALUATION INDEX FOR THE MIDDLE EAST

IHG SIGNS TWO HOTELS IN SAUDI ARABIA

The report estimates that regional hotel values will grow by between 10 percent and 13 percent in 2019 and 2020 respectively in the lead up to major events such as the World Expo 2020 and Qatar FIFA World Cup

HILTON ADDS 2,000 ROOMS IN KSA Hilton announced the signing of a management agreement with Umm Al Qura For Development and Construction Company to open the world’s largest Hilton Garden Inn with 1,560 rooms and a 392-suite Embassy Suites by Hilton, both located in King Abdul Aziz Road project in Makkah.

IHG signed two franchise agreements Holiday Inn Madinah King Abdulaziz Road with Loulouat Al Madinah Hospitality and Holiday Inn Jeddah Al Hamra with Al Hokair Group. ahic.com

HOSPITALITYNEWSMAG.COM HospitalityNewsME hospitalitynewsme Hospitality_Mag hospitality-news-middle-east

A PUBLICATION BY HOSPITALITY SERVICES SARL +961 1 480081 | info@hospitalityservices.com.lb

HOSPITALITY NEWS ME | JUN-JUL 2019

A SELECTION OF THE MOST REPUTABLE HOSPITALITY SCHOOLS IN THE WORLD FRANCE ESSEC essec.edu

Institut Paul Bocuse institutpaulbocuse.com

Le Cordon Bleu cordonbleu.edu

Vatel vatel.com

The hospitality industry continues to provide fertile ground for aspiring leaders, especially in the Middle East. The 2019 Hospitality News ME Careers & Education report looks at the trends taking place throughout the industry and the shifts that are truly making an impact. According to the Pwc Workforce of the Future report, “the Middle East is broadly in line with global trends, but in terms of how ready businesses are for change, we lag behind the rest of the world, and that puts us at greater risk.” To address these challenges, schools and educational institutions are updating curriculums and making the changes that will shape the new graduate. We also spoke to the top hospitality universities in the world and their only Middle Eastern affiliates – all located in Lebanon – to find out what’s in store for the future of hospitality in the Middle East.

JORDAN Royal Academy of Culinary Arts raca.edu.jo

LEBANON AUL

LIU

aul.edu.lb

liu.edu.lb

AUST

NDU

aust.edu.lb

ndu.edu.lb

AUT

Sagesse University

aut.edu

uls.edu.lb

Balamand

USEK

balamand.edu.lb

usek.edu.lb

LAU

USJ-IGE

lau.edu.lb

ige.usj.edu.lb

SWITZERLAND BHMS - Business & Hotel Management School - Luzern Switzerland bhms.ch

César Ritz Colleges cesarritzcolleges.edu

SPECIAL REPORT

CAREERS & EDUCATION

Ecole Hôtelière de Genève ehg.ch

Ecole Hôtelière de Lausanne ehl.edu

Glion Institute of Higher Education

EDUCATING THE NEXT GENERATION OF HOSPITALITY PROFESSIONALS:

glion.edu

• ÉCOLE HÔTELIÈRE DE LAUSANNE • INSTITUT PAUL BOCUSE • LE CORDON BLEU • SAGESSE UNIVERSITY FACULTY OF TOURISM & HOTEL MANAGEMENT • UNIVERSITÉ SAINT-JOSEPH DE BEYROUTH INSTITUT DE GESTION DES ENTREPRISES (USJ-IGE)

IMI Luzern

Hotel Institute Montreux hotelinstitutemontreux.com imi-luzern.com

Les Roches lesroches.edu

SSTH - Swiss School of Tourism and Hospitality ssth.ch

UAE

THE FUTURE OF OUR INDUSTRY

FAST-TRACKING THE NEXT GENERATION OF HOSPITALITY LEADERS

The Emirates Academy of Hospitality Management emiratesacademy.edu

UK University of Surrey, School of Hospitality and Tourism Management surrey.ac.uk

PHOENICIA’S ENTRY INTO CULINARY EDUCATION

USA School of Hotel Administration at Cornell University sha.cornell.edu

THE GO-TO COUNTRIES FOR A JOB IN HOSPITALITY

University of Houston, Conrad N. Hilton College of Hotel and Restaurant Management uh.edu

A WEEK IN THE LIFE OF A HOTEL CONSULTANT

HOSPITALITY NEWS ME | JUN-JUL 2019

Go to hospitalitynewsmag.com for a full listing.

EDUCATION

EDUCATING THE NEXT GENERATION OF HOSPITALITY PROFESSIONALS ECOLE HÔTELIÈRE DE LAUSANNE’S QUEST FOR QUALITY How are the programs offered being updated to accommodate innovation?

Olivier Roux, Senior Managing

Director of EHL’s Advisory Services elaborates on the school’s continuously evolving programs

Our goal is to continue producing the best hospitality managers of the industry, as has been the case for over a century. This longevity has been intimately linked with an enduring quest for reinvention, well aligned with the evolving needs of the industry. Today, this means that there are technological and scientific components of the business that need to be well understood. Some examples include data science and artificial intelligence (AI). How to collect, analyze and leverage data, from revenue management to service personalization, is at the heart of the business. AI is also an exponentially powerful tool that will help improve many aspects of hospitality (from back office operations to in-room experience). We don’t ask of our students to become whiz data scientists or coders, but they are expected to understand the mechanisms and stakes at hand in order to put new technology to

use, as well as create and manage the most capable teams of experts. Our programs are devised to include components that allow our students to touch on such issues to comprehend them, and translate them into business strategy. From the very first year which now has a course in Virtual Reality, to our executive training programs, we make sure that whomever passes through EHL is never outpaced by the rapidly changing times. Also, our proximity to the market, through student-business projects and other partnerships, allows us to keep our finger on the pulse of the industry and yearly update about 15 percent of the course materials to coincide with the very latest realities. Most importantly, we have been driven, for the past few years, by the firm belief that learning has become a lifelong endeavor. One can no longer simply get a bachelor degree and be 'set for life'. This is why we have substantially grown our educational portfolio. ehl.edu

THE EXPERIENCE DESIGN APPROACH FROM INSTITUT PAUL BOCUSE How are the programs offered being updated to accommodate innovation?

For one of the world’s most reputed culinary and hospitality schools, design thinking is playing a fundamental role. Jeffrey Catrett, Academic Director at Institut Paul Bocuse explains

We have instituted a number of different programs that are specifically designed to focus on experience design and design-based thinking generally. We offer, for example, an entire specialization in our fourth year in ‘Lifestyle Hospitality Management’ specifically dedicated to new models of hospitality. This year, we also launched a ‘Luxury Hospitality Management’ specialization with a strong focus on evolving perspectives in luxury. The program raises students’ awareness about the many new models of luxury, especially those focusing on transformational experiences. On the rise, these experiences are increasingly sought by sophisticated markets in lieu of flashy conspicuous consumption, especially when it comes to persons representing new wealth in developing countries. Finally, our MSc. in International Hospitality Management, offered in partnership with Emlyon Business School, has a strong base in the early maker mentality and design thinking with major projects pushing students to develop new concepts and new brands along with experience models. In fact, our entire curriculum is highly-balanced offering students traditional

hospitality and management with an increased focus on design thinking and creativity. The challenges are numerous. For faculty coming from traditional research-based backgrounds in the applied social sciences of management, it is quite difficult to cope with an experience-based world where customers demand surprises and educational approaches increasingly require creative and aesthetic solutions that cannot come exclusively from scientific analysis.Traditional marketing asked customers to express what they wanted and needed and challenged operators to fulfill these expectations. But if one of the answers of the modern customers is “Surprise me!” then more creativity is going to be demanded in offering a new and fascinating experience. Faculty from more traditional and vocational technical backgrounds in industry may be more comfortable with aesthetic solutions. However, they are usually steeped in existing models and are therefore ill equipped to deal with a world of big data inputs and true creativity. So, it is challenging to develop a faculty today that is truly able to deal with both the scientific and creative sides of design. institutpaulbocuse.com JUN-JUL 2019 | HOSPITALITY NEWS ME

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EDUCATION

CAREERS & EDUCATION

ELEVATING THE CULINARY ARTS AT LE CORDON BLEU André J. Cointreau, President and CEO of Le Cordon Bleu talks with HN about the school’s most recent and exciting offerings designed to better equip students with the tools for tomorrow’s hospitality industry. In the wake of an 'experience' economy, hospitality has changed into an accommodation model driven by customization rather than standardization. How are you accommodating this trend?

Contact Le Cordon Bleu Paris 13-15 Quai André Citroën Paris, 75015 France T. +33 (0)1 85 65 15 00 E. paris@cordonbleu.edu Le Cordon Bleu Lebanon Tabarja, Kfaryassine Main Road, BURJ on BAY Hotel Lebanon T. +961 9 857557 E. beirutcustomerservices@cordonbleu.edu

Le Cordon Bleu has just launched an Online Learning Program proposing a variety of courses linked to the field of Gastronomy 40

HOSPITALITY NEWS ME | JUN-JUL 2019

from professional culinary expertise and technology excellence.

Are the programs available designed to meet individual market needs?

Le Cordon Bleu is focused on listening and responding to market needs and requests With a history stretching back more than 120 from around the world in order to train years, Le Cordon Bleu has always stayed true the future generations of talents whether to its philosophy of excellence. With around chefs, entrepreneurs or managers in the 35 Institutes in more than 20 countries, Le gastronomy fields. To that end, Le Cordon Cordon Bleu offers a wide range of training Bleu recently opened new Institutes in programs, from initiation right through to Manilla the Philippines university curricula to deliver a Bachelor in the restaurant, We support this evolution degree and culinary hospitality and tourism arts training. In Brazil, in the gastronomy sector sectors. In this regard specifically Sao Paulo thanks to our programs, to deliver expectations, and Rio de Janeiro, we including a Diploma in Le Cordon Bleu aims focus on the patisserie to provide the best Gastronomy, Nutrition and and boulangerie. learning environment, Food Trends, a Plant-based Also, because food the best teachers and arouses such interest Culinary Arts Diploma, and... experts in the industry among professionals to train the great and food lovers, Le chefs and managers of tomorrow. Indeed, Cordon Bleu has just launched an Online Le Cordon Bleu is extremely committed Learning Program proposing a variety of to ensuring its training programs are courses linked to the field of Gastronomy, outstanding. For this reason it gives utmost including Food Writing, Nutrition, importance to developing new programs Modernist Cuisine, etc. In this sense, Le and constantly updating those already in Cordon Bleu is addressing various needs existence. Regarding the latest trends for on a number of levels. example, there is currently widespread How are you attracting, developing concern in the field of gastronomy: how and retaining the right talent? can we eat/consume more effectively Le Cordon Bleu is a network of alumni, for better health whilst protecting the industry and academic partners, chefs and environment? This has led to increased field experts. In this sense, Le Cordon Bleu interest in fermented foods, such as Kimchi comprises a strong international community and Kefir, locally sourced ingredients, plant where some employees have remained based dishes etc. These trends raise further loyal for many years, sometimes even questions about nutrition, ingredients, their decades. The achievements of our alumni quality, their flavor and the techniques, are a clear indication of the success of the which enable them to be used to their full education they receive at Le Cordon Bleu potential. Le Cordon Bleu supports this and there are many outstanding career evolution in the gastronomy sector thanks paths. For example, Le Cordon Bleu alumna, to its programs, including a Diploma in Chef Garima Arora, became the first Indian Gastronomy, Nutrition and Food Trends, woman to be awarded a Michelin star for a Plant-based Culinary Arts Diploma, and her restaurant, Gaa, in Bangkok, Thailand, a Bachelor of Integrated Food Sciences. in 2018 and was awarded the title of Best In terms of equipment, you’ll see that our Female Chef in Asia in 2019. Another institutes regularly update their learning alumnus, Justin Kim, was named managing environment with the newest innovations. director of luxury hotel, Merchant House in Paris changed location for a modern stateBahrain. That said, retaining talent is a very of-the-art campus in 2016, as did the Thai modern problem in the hospitality world, institute earlier last month. More recently, but it is not the only one. However, we can Le Cordon Bleu Brisbane unveiled new premium training kitchens, including an see the effects this has had on a variety Asian cookery section with high-tech wok of different fields. This is also where we burners. Furthermore, since 2018 Le Cordon recognize that the new generation needs Bleu has partnered on R&D projects with to work with a sense of purpose in order to Electrolux to propose new products born build a team and the drive to achieve.

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EDUCATION

PIONEERING HOSPITALITY & TOURSIM MANAGEMENT AT SAGESSE UNIVERSITY As the industry continues to grow, Dr. Tanios Kassis, Dean of Faculty of Tourism & Hotel Management at Sagesse University explains how he's preparing future professionals for a rewarding but challenging career How are the programs offered being updated to accommodate innovation?

Contact Sagesse University Faculty of Tourism & Hotel Management with the academic certification of Ecole HĂ´teliĂ¨re de Lausanne Mansour Dahdah Street, Achrafieh Lebanon T. +961 1 447444 E. info@shi.edu.lb

Our mission at Sagesse University is to educate students and make them eligible to enter the hospitality and tourism industry at a supervisory level. For this reason, our programs are established in collaboration with industry representatives within the faculty strategic committee, who mapped the essential skills required for recruitment, training and retention. The committee further identified and analyzed current and future needs, trends and challenges facing the hospitality industry in Lebanon and the region to ensure synchronization. In addition, we create innovative and efficient course designs using new technology where the students are completely in to enhance their knowledge in this field. The challenges are divided into different aspects: - Financial: almost all equipment and infrastructure should be updated and renovated, combining practical & theory courses and this will cost a lot. - Educative: courses should be restructured from the ordinary learning system to the new 'learntainment' style. - Recruiting highly professional faculty members - Training existing faculty members to be more familiar with the new technology and changes in the hospitality world. The Faculty of Tourism & Hotel Management is offering four areas of concentration: - Hotel Operations & Logistics - Food & Beverage Management - Tourism & Travel - International Events Management These areas of concentration will enable

We create innovative course designs using new technology where the students enhance their knowledge in this field

HOSPITALITY NEWS ME | JUN-JUL 2019

the students to understand in a professional way the current and future needs, trends and challenges of the hospitality industry in Lebanon and abroad.

Attracting, developing and retaining the right talent within the hospitality industry continues to be a key challenge. How are the programs programs available addressing this problem? It simply starts within the institutions. In fact, it is not only about programs, but it is a full package as stated below: 1st, the selection of students should be made properly by choosing the right people for this industry. 2nd, the way that these students are treated at school as future hoteliers. 3rd, delivering a variety of hospitality programs that are innovative, dynamic and up to date. Importantly, these programs should not be part of the business schools or other departments. They should be wholly focused hospitality programs in one entity or faculty. 4th, offering the right and appropriate infrastructure at the institution (new and sophisticated equipment). 5th, combining theoretical and practical courses before conducting their internships or jobs. 6th, hospitality firms should have a duty of care to the students in their internships and in their work. If these points are accommodated, we will be in a win-win situation, where the right talent will succeed in their career.

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EDUCATION

MASTERING HOSPITALITY AT USJ-IGE The education of hospitality professionals has become a vital area of study in the Middle East, for which Karim Asmar, Head of Hospitality and Culinary Arts at USJ - IGE is thoroughly prepared

Contact Institut de gestion des entreprises Université Saint-Joseph de Beyrouth (USJ-IGE) member of the l'Institut Paul Bocuse Worldwide Alliance Department of Hospitality Management and Culinary Arts Campus of Sciences and Technology Mar Roukos - Dekwaneh, Lebanon T. +961 (1) 421 392/3/4 E. ige@usj.edu.lb

This program was created to develop the future generation of chefs

What new programs are now on offer?

What are the admission requirements?

USJ-IGE, Institut de Gestion des Entreprises or Institute of Business Administration at Saint Joseph University of Beirut, aims to develop future executives with a strong management and entrepreneurial culture, as well as an expertise in a specific field. The current majors we propose are Computing for Business, Marketing and Advertising, Hospitality Management and Culinary Arts. We recently launched a Bachelor of Culinary Arts and Restaurant Management for which we are enrolling the second selection of students. This program was created to develop the future generation of chefs and culinary specialists. It is built with a strong practical skills requirement, and the students will be required to complete around 2,000 hours of apprenticeship in addition to the various workshop they are attending at USJ-IGE. We are also currently enrolling applications for the two Master of Hospitality Management programs. These new programs are offered in English. Our programs are regularly reviewed with industry and education specialists to match competencies developed and market needs. In addition, our programs are conceived around three modules: • Management base • Specialized courses and workshops • Training and apprenticeships This practical approach within the curriculum allows a greater involvement on the industry part in developing the professionals of the future.

Any holder of a bachelor’s degree in management, marketing, hospitality or similar discipline can register directly. For those changing careers without a background in management, a review of their file will be needed. It is also important to note that the programs were conceived to allow flexible schedules for working professionals.

What can you tell us about the new Master of Hospitality Management Program? In order to respond to the orientations of the tourism and hospitality industries, the Institute of Business Administration- USJIGE developed two Masters of Hospitality Management with specific orientations. These programs are: • Master of Hospitality Management, Luxury & Lifestyle • Master of Hospitality Management, Lebanese and Mediterranean Gastronomy & Lifestyle

Who is the target audience? These programs target students wishing to acquire a graduate specialization as well as professionals wishing to develop specific competencies. They also target persons seeking a career change.

HOSPITALITY NEWS ME | JUN-JUL 2019

What career opportunities can these programs lead to? The Master of Hospitality Management Luxury & Lifestyle aims to develop professionals of luxury hospitality and sensorial experience. The Master of Hospitality Management Lebanese and Mediterranean Gastronomy & Lifestyle is the first program conceived to develop experts in the Lebanese and Mediterranean gastronomy and lifestyle. The program aims at developing restaurant industry specialists as well as owners-managers of guest houses, agritourism properties and culinary travel specialists.

What partnerships do you have in place? The Institute of Business AdministrationUSJ-IGE has several partnerships with local and regional companies. USJ-IGE holds also partnerships with international academic institutions such as Paris Dauphine for the Computing for Business, Lorraine University for the Marketing and Advertising with joint Master programs. Also, since 2016, USJ-IGE is part of the Hospitality and Culinary Arts Alliance by Institut Paul Bocuse.

Why should students choose USJ-IGE? What is very specific to our culture at USJ-IGE is the relations we build with each student, from the interview right through to graduation. We consider each student as a professional in the making. Our programs are reviewed regularly to keep them relevant to market needs and conceived as professional-specialist builders. Our students are prepared to be readily operational as soon as they graduate. For that purpose, our programs integrate theory and practice through workshops, training and apprenticeships. In addition, our academic body includes professionals with in-the-field experience. Our courses are also scheduled to allow students time for work, be it at the bachelor or the master levels.

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COMMENT & ANALYSIS

CAREERS & EDUCATION

THE FUTURE OF OUR INDUSTRY

Key players whose efforts are growing the industry of tomorrow share their insight on learning and development

ADDRESSING TOMORROW’S CHALLENGES Today’s hospitality industry is rapidly changing leaving people in HORECA scrambling to teach their existing employees new tricks and to recruit new staff. How can they do this effectively and successfully?

Tony Ramy, President of the Syndicate of Owners of Restaurants, Cafés, NightClubs and Pastries in Lebanon, elaborates on the steps being taken designed to breath new life into Lebanon’s F&B scene

The Lebanese workforce, is the sole pillar of the hospitality sector. Restaurant visitors expect a warm Lebanese welcome as part of their eating-out experience coupled with terrific service and authentic food. To ensure and maintain such quality, the Syndicate inked a memorandum of understating with the Lebanese Franchise Association. The agreement is aimed at enhancing synergies, as well as exchanging information and expertise in order to boost economic growth of the restaurant industry. Another aspect tightly linked to this initiative is the promotion of high standards of employee recruitment and retention practises by focusing on long-term growth rather than short-term profit. This process will include thorough candidate screening and testing, background and reference checks, and multi-level interviewing rounds. More importantly, the priority to any opening in the hospitality sector will favor local applicants. Pertaining to training and employment, the Syndicate is cooperating with the Ministry of Education

to renovate the School of Hospitality established by the hospitality guru Nohad Damous in 1957 in Dekwaneh, Lebanon. This school actually offers a high-level hospitality curriculum that teaches and trains students to the fullest. Upon graduation, individuals are already 'Maîtres d’hôtel' or 'Chefs', all that they need is a small amount of training to acknowledge the culture and the spirit of the company they are willing to work for. We are also working on the reactivation of the national employment office, which will greatly contribute toward facilitating proper candidate screening thereby offering recruiters more relevant access to job seekers. On a similar note, much has changed in this Uber and Airbnb era. Yet what has dramatically altered is the food delivery market primarily propagated by mobile apps. In other words, while an increasing number of concepts are failing, those that are succeeding have greater opportunities to grow than ever before. For that very reason, it has become paramount to invest in concepts based on a solid structure and we are preparing to lend investors our experience in the hope of introducing innovation, decreasing unemployment and growing the biggest revenue-generating sector Lebanon has. syndicatercnp.com

INNOVATING CHANGE Rami Z. Sayess, Regional Vice

President & General Manager of Four Seasons Hotel Beirut sheds light on the approach envisioned by a brand that has proven itself synonymous with true hospitality If you had the authority to institute any kind of change you see fit to drive the industry forward, what adjustments would you make? Today and in the future, the guest experience will remain the name of the game in hospitality. As RVP & GM of Four Seasons Hotel Beirut, my mission is to bring increased value to the company and differentiate it from competitors by offering guests more memorable experiences than ever before. This will be done through:

HOSPITALITY NEWS ME | JUN-JUL 2019

- A new approach to design, with an upcoming renovation project, guests will be immersed in an exclusive experience thanks to new designs in beautiful surroundings. - Supporting sustainability, especially with guests becoming increasingly sensitive to environmental and social issues, it is thus critical to become more sustainable, not just green, but truly sustainable. - A new approach to restaurants with cleaner takes on old classic offerings, aiming to attract the next generation of diners concerned about health, climate change and animal welfare. - Technology and virtual experiences will be at the core of the hotel experience both in room, before and after the trip. - Offering increasingly personal, uniquely tailored experiences for every guest on every visit. fourseasons.com/beirut

HORECA

KUWAIT

horeca-kuwait.com

20 - 22 JANUARY 2020 Kuwait International Fair - Hall No. 8 AN EVENT BY

www.horeca-kuwait.com

horecakuwait@gmail.com

Horeca-Kuwait

@horecakuwait

#HorecaKuwait

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CAREERS & EDUCATION

FAST-TRACKING

THE NEXT GENERATION OF HOSPITALITY LEADERS We turn the tables on top hoteliers and ask them the hardhitting questions you want answered. Here’s what they said…

IHG Pascal Gauvin MD, IMEA

Do you have an association with an educational school or an in-house program?

LOUVRE HOTELS GROUP MENA Amine E. Moukarzel Ph.D PRESIDENT

Do you have an association with an educational school or an in-house program? Immersive learning is a paradigm shift in employee training. Therefore, there is a plan for bringing it into our organization. Adoption requires a thoughtful commitment from the business to transform its approach to employee development, as well as identifying the right use for the technology that can truly drive impact. For this, we intervene to open new advanced pathways to some of our executives and enroll them with Cornell University, the Emirates Academy for Hospitality and Vatel: International Hospitality Management School. All executives who enroll in any program have to meet an obligation, upon their return to their workstations, to transfer their learnings and their new skills to the operation. There are certain conditions to be agreed upon, prior to any enrollment, and that is that it will always be at the discretion and motivation

of the company. Our in-house program remains part of any training curriculum.

How are you preparing employees for their new position/advancement? We initially meet the employee concerned and assess their knowledge, skills and attributes using the method that we see as most efficient, taking into consideration their ambitions, career path and intellectuality, also supported by the direct manager. The employee will then need to pass through a tailored in-house training program, with different platforms that support the employee type and level of interactivity applicable to the new role. The employee will be given a period of three months to prove their capability in handling the new task. During this period, the employee will often be coached, mentored and assisted to make their own decisions when permissible. Where there’s a will, there’s a way...

Do you have an association with an educational school or an in-house program?

DUR HOSPITALITY Hassan Ahdab PRESIDENT OF HOTEL OPERATIONS

HOSPITALITY NEWS ME | JUN-JUL 2019

Training programs are ongoing throughout the year and at all levels. We have partnered with internationally and regionally renowned schools and institutions to provide all our associates with specialized trainings to maintain the highest Hospitality standards as well as adopt the latest technologies. We are also committed to supporting and developing young Saudi talents through our participation in various recruitment events including the 25th

We are building local capability to support our current and future growth through IHG Academy, which is a pioneering global collaboration between IHG and local education and community providers. In the Middle East, we are committed to bringing graduates from this program into our hotels in the region. It’s all part of our commitment to creating jobs and stimulating economic development in the communities where we live and work.

How are you preparing employees for their new position/ advancement? We have strong internal learning and development programs for our colleagues and industry professionals across job profiles. IHG’s Future Leader program prepares hospitality professionals for the next step management position in just 12 to 18 months. The candidates are given access to world-class training, supported by outstanding coaches and leaders. We also offer a supervisory fast-track development program called the True Leaders Programme.

recruitment forum by Riyadh College of Technology, and the recruitment forum jointly organized by several entities in Makkah. We also signed a partnership with the College of Business Administration at Umm al-Qura University, and launched the Employment of Dreamers Initiative with the aim of contributing to the creation of job opportunities for jobseekers. Furthermore, we support nation-wide programs including the Custodian of the Two Holy Mosques Program for External Scholarships, and the Tamheer Program by the Human Resources Development Fund.

HOTEL PROGRAMS development programs for our team, in addition to focusing on attracting new talent. One of our key initiatives, aimed specifically at nurturing female talent, is Hiya. The goal of Hiya is to achieve gender parity across all positions for the group.

Do you have an association with an educational school or an in-house program?

EMAAR HOSPITALITY GROUP Chris Newman COO

FOUR SEASONS HOTELS AND RESORTS Simon Casson

How is your hotel chain training the next generation of hoteliers? Emaar Hospitality Group has structured, on-the-job training and talent

We also launched the ‘World Greatest Hospitality Talent’ to identify one under 26-year-old and give them the opportunity to undergo three years of training under Emaar Hospitality Group’s senior leaders and work across the board to gain hands-on insights into corporate hospitality leadership.

PRESIDENT - EU, ME & AFRICA

Do you have an association with an educational school or an in-house program? Four Seasons operates an in-house training program led by a dedicated learning resource in each department who works hand in hand with management to develop and enhance the skills of team members. Our Four Seasons Standards Training Programme has been designed to assist in the training of new employees, as well as acting as a refresher for existing team members. The programme focuses on teaching employees the various skills, standards and safety practices associated with their position. We believe that continuous training across all levels of the organisation is essential to guarantee the ongoing success of the company. With this in mind, product and department-specific training is provided to team members from expert colleagues and third-party vendors on a regular basis. We operate a soughtafter Manager in Training programme, which provides the brightest graduates with the tools they need to accelerate their careers and succeed as future leaders. Four Seasons also enjoys close links and collaborations with Cornell University, Lausanne Hospitality School, Glion Institute of Higher Education and Les Roches Hospitality School.

MARRIOTT INTERNATIONAL David Leman CHIEF HR OFFICER, ME & AFRICA Do you have an association with an educational school or an in-house program? Marriott International has an in-house Learning and Development Department of learning professionals that develop custom programs and facilitate World-Class Leadership Courses. Here in the region, we have worked with Cornell University, Helwan University and Professional Development Foundation (PDF) to build Tahseen, a unique program, developed in response to the need in each individual market. Tahseen focuses on fast-tracking the next generation of hospitality leaders in the region by providing them with first-hand experience and an opportunity for graduates to rise quickly into leadership roles within the hospitality industry. The highly individualized program focuses on practical application across all departments, as well as an indepth understanding of leadership skills

How are you preparing employees for their new position/advancement? Each new employee attends a threemodule Introductory Training Programme to help them begin their journey with Four Seasons, understand our corporate culture and familiarise themselves with their working environment. Following the successful completion of their probation period, new team members are also invited to enjoy a complimentary experience at the hotel, which offers an inspiring opportunity to appreciate Four Seasons hospitality through the eyes of our guests.

RADISSON HOTEL GROUP Harpreet Singh AREA SENIOR DIRECTOR, HR, ME & AFRICA

How are you preparing employees for their new position/ advancement? Through mentoring and focused learning

led by teams across Marriott International’s participating hotels. The program runs for the course of 12 months and provides the candidates with operational experience and theoretical training, empowering them with the knowledge, skills and experience to become future leaders. In addition, participants get hands-on experience through the Cornell e-learning platforms and a university-led development program that provides them with the necessary tools to build on their talents. initiatives, based on the development needs of an individual. The Mentor Mentee Program is a structured approach to develop the skills of an existing employee to take up higher or additional responsibilities. Several chosen employees in the company go through an assessment center where each participant has a Development Program which is tailored and customized to the needs of the participant. These needs are then developed through Radisson Academy and a Mentoring Relationship. The participant will have a senior peer who will guide them, increase their self-awareness and encourage them to ask questions. Selected participants, if required, will go through the Leaders Excellence Program, as explained above, which includes business simulations and cases to enhance critical thinking skills and financial acumen. JUN-JUL 2019 | HOSPITALITY NEWS ME

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CAREERS & EDUCATION

HOTEL PROGRAMS

PHOENICIA’S ENTRY INTO CULINARY EDUCATION HN talks to Franck Page, Executive Chef, Intercontinental Phoenicia Beirut, to learn more about the hotel’s culinary training program and the added value Phoenicia Culinary Institute offers Are your staff training and assessment programs created inhouse or imported? As part of the Phoenicia Culinary Institute, we are launching a program for training the hotel’s kitchen teams. In addition to regular cooking sessions specifically dedicated to each level, we’ll focus on the importance of service and display and presentation training as these are key areas of importance in order to deliver outstanding experiences to our guests.

How does the Phoenicia Culinary Institute differ from others currently in operation? Phoenicia Culinary Institute consists of offerings to both amateurs and professionals - diversified experiences related to the world of gastronomy. Other than our regular Cooking Courses, we offer our guests and members: Unique Dining experiences to discover local producers; Club

Tasting events, where members will be giving their input for the launch of specific menus; Exclusive Dinners held at your private residence; special events with celebrity chefs coming from all over the world; and Culinary Travels to special locations, among others. Our aim is to offer something unique in an outstanding location and in a historical place, while always ensuring the ultra-luxury service that a 5-star hotel Culinary Institute could offer.

What are the biggest challenges faced and how are these being handled? The management of Phoenicia Hotel gave me the chance to be the Chef of the most historical hotel in Lebanon as well as the Phoenicia Culinary Institute. This is a great opportunity and a big challenge at the same time. Having this important F&B offer with seven outlets and a very special culinary project motivates me and my team to be fully dedicated to our guests and to serve them all equally, while always offering something special and unique.

How do you train individuals on upcoming trends and innovations? The R&D program is a key section of the Phoenicia Culinary Institute. All our team members are continuously researching, while looking for new trends and new techniques. Today, the most important part is to exceed our guests’ expectations and to offer different experiences. In order to do so, being and remaining at the cutting edge of innovation in our field, while never disregarding the quality of our products, is crucial.

What can you tell us about the programs on offer? Our clientele is quite diverse and our events are open to all ages and all levels, whether professionals or amateurs. Our cooking sessions include up to 20 people and are being undertaken at the Phoenicia Penthouse. We are hosting up to two events per month and due to high demand, our regular guests and members have priority access to the different events. phoenicia-culinary.com

HOSPITALITY NEWS ME | JUN-JUL 2019

TRENDS

CAREERS & EDUCATION

SPECIAL REPORT

THE GO-TO COUNTRIES FOR A JOB IN HOSPITALITY

INDUSTRY FLOWS Professionals moving in and out of the UAE hospitality industry

appropriate professionals.

With more than 630+ million members in over 200 countries/ territories, LinkedIn has the unparalleled ability to analyze professional movement. Arda Atalay, head of private sector, LinkedIn MENA, reveals the macro-trends within the hospitality industry through the lens of LinkedIn data The company hopes these insights help to inform organization data-driven hiring and planning decisions. Entities can use this report to stay up-to-date on what movement looks like within a specific industry and how to engage the RECENT GRADUATE HIRING Graduated in the last three years

RECENT HIRES

King Saud

King AbdulAziz

Cornell

Al-Imam Muhammad Ibn Saud Islamic

TALENT MOVED TO/FROM

Bahrain

Retail

-87 54

• Employment of hospitality industry professionals in Bahrain grew by 7.3 percent over the past year • 254+ recent graduates started new jobs in the Bahrain hospitality industry over the past year • 7 percent of hospitality industry professionals in Bahrain changed companies in the past year

Restaurants

-73 98

UAE • Employment of hospitality industry professionals in the United Arab Emirates grew by 6.6 percent over the past year • 5,000+ recent graduates started new jobs in the United Arab Emirates hospitality industry over the past year • 8 percent of hospitality industry professionals in the United Arab Emirates changed companies in the past year

KSA

TOP SCHOOLS THAT PRODUCED THE LARGEST NUMBER OF RECENT GRAD HIRES

Umm Al-Qura

In a nutshell, we found that Bahrain, UAE and Saudi Arabia respectively, attract the most hospitality talent in the MENA region.

KSA

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• Employment of hospitality industry professionals in KSA grew by 4.3 percent over the past year • 1000+ recent graduates started new jobs in the KSA hospitality industry over the past year • 5 percent of hospitality industry professionals in KSA changed companies in the past year For more information on report methodology and sources please visit lnkd.in/industry_report_methodology

TALENT LOST GAINED

Real Estate

-142 78

Food & Beverages

-136 132

Leisure, Travel & Tourism -102 60 Top 5 displayed based on total movement (in & out)

WHAT CANDIDATES WANT IN A JOB Percent(%) indicates how important the attribute is to these candidates Excellent compensation & benefits

58% Strong career path

50% Job security

48% A place I would be proud to work

43% Good work/life balance

47%

1,000+ recent graduates are currently employed in KSA hospitality industry

ADVERTORIAL

THE EMPORIA EXPERIENCE Emporia is a unique premium lifestyle-based project that combines dining, day and night entertainment, wellness, and fashion into one estate along the Lebanese coastline on the Mediterranean Sea Located in the heart of Kaslik, Emporia’s magnificent landscape and open space welcomes its visitors with luxurious services that bestow comfort, relaxation, entertainment, and convenience. Evading the bustling traffic and city noise, this exclusive estate is perfectly located adjacent to Kaslik’s shopping centres, hotels and resorts, universities, corporate offices, and private residences. This captivating estate is designed to blend ancient and contemporary architecture with a grand entrance that mirrors Lebanese history and heritage, and ageless stonewalls and columns that serve as icons of merger between the old and the new. On the ground floor, a number of restaurants offer an extensive variety of menu items, each in celebration of their unique flavours. Visitors can enjoy the multi-sensory dining experience indoors or outdoors on a patio that surrounds a wide fountain pool where daily musical water shows offer serenity and peace. Leading to Emporia’s coastline, a scenic pool facing the sea welcomes visitors and allows them to enjoy sunrise to sunset with a view like no other. This refined and striking ground level offers an open

atmosphere leading to a play area specially designated for the young Emporia visitors, followed by carefully manicured greenspaces and the golden sandy beach, where a wide boardwalk paves way through the beachfront to an elegant floating deck, homage to our ancestors known for their trading. On the second level, visitors can enjoy the finest cafés, pubs, and fashion boutiques, where

enjoying the infinity pool, private jacuzzies, sundecks, and lounging areas.

The estate is designed to blend ancient and contemporary architecture that mirrors Lebanese history and heritage

Emporia is committed to tailor its premium services to its visitors’ personal tastes and interests. The purpose is to exceed their needs and desires by offering innovative and unique experiences in dining, wellness, shopping, relaxation, and entertainment marked by exceptional events and exhibitions. Emporia’s team firmly believes that it is the upmost necessity for visitors of all ages to feel welcomed, pampered, and entertained. Emporia embraces its visitors and surrounds them in a cocoon of inclusive lifestyle services that keeps them warm with hospitality and rejuvenated inside and out.

a centrally located grand catwalk connects outlets and offers a majestic view of the Mediterranean Sea. The open rooftop level offers the highest standards of luxury service, which includes a multi-level lounge, an infinity pool, and private jacuzzies. Exclusive access is required to enjoy exceptional entertainment programs under the open sky. With a stunning panoramic view from the rooftop, guests can bask in the magnificent ambience that Emporia has to offer while

Emporia is scheduled to open its doors to visitors by March 2020. If you are interested in learning more about this revolutionary project or for leasing inquiries, you can visit the company website at www. emporialb.com or contact management at +9613517571 or via email at info@ emporialb.com. The Emporia team looks forward to welcome you to unique fascinating hospitality, comfort, relaxation, and shopping experiences. emporialb.com JUN-JUL 2019 | HOSPITALITY NEWS ME

SPECIAL REPORT

CAREERS & EDUCATION

In collaboration with

A WEEK IN THE LIFE OF A HOTEL CONSULTANT

Christopher Lund, Head of Hotels for Colliers International MENA gave Hospitality News ME a fascinating day-by-day account of his busy schedule. Here’s what he said and did… Christopher Lund specializes in hotel consulting and has been working with International Real Estate firm Colliers International in the region for over seven years. Most of his work is focused on supporting hotel developers and investors across a wide range of areas, from hospitality feasibility studies, highest and best use studies and hotel company strategies to operator selection assignments and asset management mandates (covering both pre-opening and on-going operations). He has diarized his working week for us from week commencing Sunday May 5.

SUNDAY / TEAM MEETING Sunday morning always starts with the hotel team’s weekly meeting. The weekly meeting allows the whole team to stay informed about each other’s projects and

highlight any potential issues or areas they need help with.

aircraft being added to the route recently was a sign of the demand.

Sunday is typically the only time of the week that most of the team are in one place! The rest of the week our consultants are jetting off around the region working on assignments, be it KSA, Oman, Egypt or Jordan.

I touched down in Riyadh and passed a few familiar faces en route to immigration! It is so quick now to pass through and I am literally done at the airport in 15 or so minutes.

11am until 5pm was action packed for me today. I had two additional internal meetings and I met with an external client about an upcoming project.

First stop is to our local Riyadh office in Olaya. I catch up with the guys there and carry out some additional prep work ahead of my two meetings today.

At around 11:30am, I had my first meeting. It was a ‘kick-off’ for a Market & Financial There is so much Feasibility study happening in KSA at the for a hospitality minute; the flights from and entertainment project in Saudi. A Dubai are packed with kick-off meeting business people. In the last allows the team and few months, especially, As soon as I got home, I to understand the I had dinner, replied to we have noticed that it is vision the client has a handful of emails and important to confirm any for the project, to tended to my nightly gather any necessary trips early, as you might dog-walking duties. At information that we find it hard to get a seat 10:30pm it was lights require and affords out because of my everyone a chance to early morning flight the meet the individuals involved from all sides. next day. The meeting went well, was enjoyable (very MONDAY / TRIP TO RIYADH interesting project) and took approximately It was a 4am start on Monday morning to two hours. catch the 7am Emirates flight to Riyadh. The following meeting was with a client and There is so much happening in KSA at the his potential partner. Our client was pitching minute; the flights from Dubai are packed a business case to the potential partner with business people. In the last few for a luxury development in Riyadh city. As months, especially, we have noticed that it is Colliers provided the client with a feasibility important to confirm any trips early, as you study on the proposed project, I was on might find it hard to get a seat! The A380 hand to answer any queries. I worked closely with my colleague Saqib (back in Dubai) on this project, so he was on the phone from HQ as support. Tomorrow, I am travelling to Riyadh, so before I left the office at 6:30pm, I verified my meeting and travel schedules with Krishna our team administrator.

Shortly after my second meeting, I headed back to the airport and checked in for my flight back to Dubai. I arrived home at 2am.

TUESDAY / OFFICE DAY I was feeling fairly tired in the morning after yesterday’s trip! First half of the day was focused on replying to emails which I missed yesterday and general office tasks. In the afternoon, I assisted the team on some ongoing projects. I also had a detailed catch up with Omar, our asset manager, on our asset management business and learned about

HOSPITALITY NEWS ME | JUN-JUL 2019

CAREERS

some recent initiatives that he and the team are currently implementing across our portfolio of hotels to drive returns for owners.

WEDNESDAY / ON SITE A long-term client of ours invited us for a catch up and a tour of a current project that we had worked on from the initial stage. I actually worked on the project in my early days as a consultant at Colliers and was joined on site by one of our recent graduates, Dyno.

We took a tour of the property alongside the project manager and client

We took a tour of the property alongside the project manager and client, discussed the plans for the project and upcoming key milestones. It was very informative for us to spend time with the project manager, who explained how the construction team dealt with a number of issues that surfaced throughout construction period thus far. As consultants, I feel it is very important for us to regularly visit our clients' properties. Time spent away from the comfort of our desks and excel spreadsheets, be it in a hotel or on a construction site, helps us to truly understand the issues our clients face every day.

THURSDAY / WORKSHOP Thursday was spent in a workshop to discuss a Highest and Best Use Study for a project in Jeddah. The project is a collaboration between the Colliers Jeddah team and our regional hotels team based here in Dubai.

The workshop was in Dubai, so our Jeddah team flew in for the meeting, along with support from our Riyadh office as well. The Colliers team presented our consolidated findings from our research of the Jeddah market to the client and discussed various options for the development from office, retail and hotel asset classes. We presented a financial assessment of all options and discussed our assumptions at length with the client, who challenged us on our positions. The meeting was long, but given the breadth of

the project and the number of options, the time spent was warranted. We agreed with the client to run some further analysis and to revert accordingly. When the meeting finished, I worked from home for the later part of the afternoon and closed out the week. I took a few minutes to think back on the past five days and was fairly happy with how it went. I was looking forward to the weekend to recharge the batteries, ahead of doing it all again next week! www2.colliers.com

www.host.fieramilano.it/en

JUN-JUL 2019 | HOSPITALITY NEWS ME

BUSINESS

MARKET UPDATE

In collaboration with

MANAMA HOTELS STRIKE ‘BLACK GOLD’

Hotel performance

Tough trading conditions have been the norm for the Middle East hotel industry over the past five years. A drop in oil prices that began in 2014 inevitably led to an economic slowdown for oildependent countries, including Bahrain. Kostas Nikolaidis, Middle East & Africa executive, tracks the kingdom’s early stages of revival and shares his thoughts on where it goes from here Despite the country’s diversification into sectors such as finance, manufacturing and tourism, oil has proven to be a key driver of the kingdom’s hotel performance. This time though, that dependence has produced positive results. In April 2018, Bahrain discovered a new and significant oil and gas reserve off of its coast. Since that announcement, previously declining hotel performance in the nation’s capital has started to rebound. Corporate business has returned, allowing Manama hotels to record year-over-year revenue per available room (RevPAR) gains of 14.7 percent in Q4 2018 and 14.3 percent in Q1 2019. As the accompanying graph shows, the growth has mainly been fueled by increases in occupancy rather than average daily rate (ADR). It is a common phenomenon for occupancy to rebound first, before increased demand motivates hoteliers to raise their room rates.

HOSPITALITY NEWS ME | JUN-JUL 2019

Due to additional factors in the operating environment, it will be interesting to monitor how hotel performance evolves in Manama throughout the remainder of 2019. A clampdown on unlicensed apartment accommodations by local authorities, mainly around the Seef and Juffair area, and the reduction of the 5 percent government levy applied to hotel guests’ bills has also helped maintain momentum for the sector. As a result, Manama hotels closed Q1 2019 with an actual occupancy of 58.4 percent, ADR of BHD59.80 and RevPAR of BHD34.90. Q1 comparisons this year were also helped by the calendar shift of the Bahrain Formula 1 Grand Prix moving from April 8 in 2018 to March 31 in 2019.

Opportunities in the market There is currently a plethora of developments in Manama which should help further diversify and bolster tourism demand in the long term. A new airport terminal scheduled to be completed in October is

expected to increase annual passengerhandling capacity to 14 million from the current total of 9 million. Moreover, mixeduse developments such as the Dilmunia and Marassi Galleria projects are underway. The man-made Dilmunia Island is aiming to become a prominent tourism and hospitality destination with a focus on health and wellness. Major elements that have already been announced are the Grand Canal and Marina, a number of residential districts and the Mall of Dilmunia. The Marassi Galleria is expected to provide additional themed urban developments with extensive hospitality and commercial facilities, along with a waterfront shopping mall. With this additional infrastructure underway, Bahrain is aiming to enhance its tourism offering and better position itself in the ever-changing regional and global tourism landscape. In terms of outlook, if the existing momentum is successfully utilised and tourism stakeholders concentrate efforts to sustainably stimulate tourism demand, Bahrain hotel performance could continue on a growth trajectory. str.com

MANAMA HOTEL PERFORMANCE OCCUPANCY, ADR AND REVPAR % CHANGE (BHD)

Law r

& Hu s

ini se

ce en

Cons

lt Media Services & Exhibitions

BUSINESS

EYE ON

Ibrahim Osta Director

Chemonics International

Al Merschen Partner

MMGY Global

Justin Reid Director of Destination Marketing

TripAdvisor

HOSPITALITY NEWS ME | JUN-JUL 2019

THE LEVANT

LESSONS TO LEARN AND LOOKING AHEAD Lebanon’s untapped tourism potential, what the country can learn from Jordan’s success and the need for a joined-up approach when it comes to marketing and messaging were among the topics that Hospitality News asked industry experts to expand upon following their participation at a high-profile, sectoral event recently in Beirut. Here’s what they said… Held on April 16 under the banner ‘Lebanon Tourism Sector: Driving Growth and Building Resilience’, the seminar was organized by the Lebanon Enterprise Development (LED) Project and funded by the United States Agency for International Development (USAID), in collaboration with the UN World Tourism Organization (WTO), TripAdvisor and the Global Travel and Tourism Resilience Council. More than 200 representatives from Lebanese businesses, associations and stakeholders based in the tourism sector came to hear keynote speakers explore a broad range of topical issues, such as the out-of-season challenge and how to counter negative perceptions of safety and security, with a view to creating outward

marketing plans. The number of international tourists visiting Lebanon has risen in recent years, supported by the government’s Visit Lebanon marketing campaign, which was launched in May 2017. Figures show that visitor numbers rose 5.7 percent in 2018 to 1.96 million, with an industry report by TRI Consulting titled Shifting Sands The Middle East Hotel Market – 2019 citing European arrivals as up by 10.3 percent year-on-year (y-o-y), even though regional and domestic political instability remain a concern for some source markets.

Safety: perceptions and misconceptions Security and the perception of safety that tourists have of a destination when

making their travel plans was a key theme at the seminar and one that drew mixed responses from the industry leaders that HN interviewed. Ibrahim Osta, director, Chemonics International, and international tourism expert, described Lebanon’s low ranking on the security index of the 2017 World Economic Forum (WEF) Travel and Tourism Competitiveness Index as “grossly unfair”. The country placed 125 for security out of 136 destinations. “We all know Lebanon is stable and safe, safer in fact than most destinations in the world,” he told HN. “Not all destinations allow a visitor to walk at 3am without fear of crime, violence or mugging, but market perception can be a consumer’s reality.” However, Al Merschen, partner, MMGY Global, and international travel industry specialist, acknowledged that travelers from the US market remain largely cautious about visiting Lebanon. “Most people still have a concern about security,” he said. “Everybody asks if it’s safe and that’s the biggest hurdle that Lebanon has to overcome.” Justin Reid, director of Destination Marketing, Europe, Middle East & Africa at TripAdvisor, took a different view, saying he believes times are changing. “Concerns about Lebanon are certainly less than they were a few years ago,” he said. “The overall perception is that terrorism is less of an issue - that it has instead become an export, with tragedy experienced everywhere. When people ask questions about safety on TripAdvisor, 99 out of 100 respondents tell them they are safe.”

Communication: sharp and smart All three industry leaders felt that marketing has a key part to play in raising Lebanon’s profile on the international stage, from easing safety concerns to highlighting the country’s attractions. “Most people don’t realise the diversity Lebanon offers as a destination or how close everything is and I’m including myself before I visited,” Merschen said. “I knew there were mountains, for example, but I had no idea about the snow you get there, and although I’d heard about the nightlife, I didn’t know there was so much going on outside of Beirut.” Osta agreed that although Lebanon possessed all the necessary ingredients for positioning itself as a lucrative, higher-end destination, success depends on relaying its attractions effectively and via the right channels. “Better communication with the marketplace based on a clear strategy, a sharp brand message and positioning with higher-value travelers will yield desired benefits of arrivals and spend,” he said. “An increased focus on smart communication, utilizing digital media, and an integration of effort among members of the industry for joint action is important to this.”

MARKET OUTLOOK AMMAN

Niche not mass He was also adamant that Lebanon should avoid mass tourism, saying carefully selected market segments that would appreciate and be willing to pay for high-quality and distinguished experiences was the way forward. “This means targeting higherearning visitor profiles that are segmented based on their travel motivations,” he noted. Osta said Lebanon’s many strengths, which include its array of cultural and natural attractions, vibrant night scene and renowned cuisine, made it a choice destination for high-value travelers, although he noted that seasonality remains an issue. “Most arrivals come between April and September, peaking in July,” he said. “The richness and diversity of Lebanon’s regions and tourism product allows for increased arrivals in the shoulder and off seasons to minimize sharp declines.” Niche markets such as the MICE segment not only hold untapped potential but could also help boost occupancy levels out of season, according to Osta. “MICE travelers are generally higher spenders than leisure travelers and they often return as leisure visitors with their families,” he said. Osta also suggested that more could be done to boost the number of people visiting tourism sites by making them a better draw. Persuading visitors to stay for longer is another target area that certainly merits focus, according to Reid. “For example, when you have an influx of people for an event such as the Beirut Marathon, the question to ask is: how can those short stays be transformed into week-long visits? Tying them to other attractions, such as pampering spas or walks is certainly worth exploring. The idea is to turn something that’s already big as a short visit into a longer one that’s great.”

Cohesion is key Reid highlighted the “fantastic” activitybased trips that smaller tour operators were offering visitors in segments such as mountain-biking and hiking, but added that they could be marketed much more effectively if a joined-up approach was adopted. “To me as an outsider, it seems that there’s some really good stuff going on, but it’s all a bit disjointed, with the associations not quite working together which is a shame as the tourism offering is really vibrant,” he said. “I think greater cohesion from the top is needed to cut through to the next level. It’s about getting organized internally and coming up with a policy to get those messages out with one voice to the international tourism pool.” Merschen agreed that the operators within the industry were not only delivering strong performances but keenly aware of the need to raise the country’s profile effectively.

HOTEL PERFORMANCE INDICATORS 2018

2017

Occ (%)

57.9

57.4

0.5

ARR (US$)

141.4

146.8

-3.7%

RevPAR (US$)

81.8

84.2

-2.9%

TRevPAR (US$)

135.9

141.1

-3.7%

Payroll %

33.2

31.5

1.7

GOPPAR (US$)

31.1

38.7

-19.7%

GOP %

22.9

27.4

-4.6

AMMAN - HOTEL MARKET SEGMENTATION (%)

Corporate, 23.7

BAR, 24.6

Other, 10.0 Leisure, 18.2

Tour/Group, 6.9 Conference, 16.5 AMMAN - DEPARTMENT PROFIT (%) 90.0 80.0

80.8 66.6

70.0 60.0

61.6 50.9

50.0 40.0

28.7

30.0 20.0 10.0 0.0 Rooms

F&B

Leisure

MOD

Dept Profit

NON-OPERATING EXPENSES 2018

2017

Admin & General

5.0%

4.4%

-0.6

POMEC

3.5%

3.1%

-0.4

Sales & Marketing

3.4%

3.1%

-0.3

Energy Costs

10.8%

9.4%

-1.4

Source: TRI CONSULTING “Sometimes you find the passion but not the product or professionalism, but that certainly wasn’t the case in Beirut,” he said. “I found a great level of professionalism and sophistication. They get it and are looking for the leadership to create a funded, long-term global marketing strategy.”

Jordan’s success story Creating an effective and cohesive policy that presents its offering to partners via a unified approach has enabled Jordan to develop its tourism industry with successful results. According to TRI Consulting’s report, Jordan witnessed growth in visitor numbers from Europe, Asia and the Middle East last year, with the BAR and corporate segments JUN-JUL 2019 | HOSPITALITY NEWS ME

BUSINESS

EYE ON

the key driver of demand in Amman, closely followed by the leisure and conference segments. “Jordan does a very good job of capitalizing on its attractions, whether it’s Petra and the Dead Sea or filming blockbusters, which has positioned it many years ahead of Lebanon in how its tourism offering is organized,” Reid said. “These efforts are reflected in TripAdvisor’s figures, which showed that in 2018, Jordan had the third-biggest year-on-year growth for a destination of 11%. The challenge for Jordan is to keep on doing what it’s doing.” Osta said given the challenges Jordan had faced due to its location in an unstable region, its record-breaking achievements were certainly impressive. “The country worked

Managing demand He added that the challenges for Jordan today were not so much a lack of tourists as the industry’s ability to deliver on the brand promise of a memorable experience and turn visitors into ambassadors by maintaining the required level of quality in the face of an influx of arrivals.

MARKET OUTLOOK BEIRUT

ANNUAL GROWTH IN LEBANON VIEWS BY MARKET

HOTEL PERFORMANCE INDICATORS 2018

2017

Occ (%)

68.9

0.0

ARR (US$)

148.6

118.4

25.5%

RevPAR (US$)

102.4

81.5

25.6%

TRevPAR (US$)

133.1

113.8

16.9%

Payroll %

30.1

35.6

-5.5

GOPPAR (US$)

50.8

29.0

75.2%

GOP %

38.2

25.5

Osta also highlighted the importance of looking after the country’s many antiquities and cultural assets. “Success calls for vigilance,” he cautioned. “Petra is setting new records for arrivals and will well exceed the 1-million-visitor mark this year. As a fragile UNESCO World Heritage site, these numbers are a reminder of the importance of ensuring the site is properly conserved and visitor flow is well managed.” There was all-round hope that Syria would one day return to its former glory as a popular destination with a wealth of attractions amongst travelers. However, it was universally acknowledged that the country was unlikely to be visitorready for several years and only after major investment.

actively to dispel market misperceptions and the tourism trade, the Jordan Tourism Board and the Ministry of Tourism and Antiquities, crafted a strategy supported by USAID to present Jordan as an attractive and stable destination,” he said. “The results are clear and tourism in Jordan is booming and in fact setting historic records.”

12.7

France

32.2%

United Kingdom United Arab Emirates

32.3%

Egypt Saudi Arabia Canada Germany Australia

15.0% 23.4% 5.1% 17.0% 11.7% 20.0% 45.6%

Italy

BEIRUT - HOTEL MARKET SEGMENTATION (%)

34.4%

Turkey

BAR, 30.8

13.6%

Kuwait Corporate, 20.8

Other, 2.2

Jordan Brazil Iraq

28.0% 10.5% 4.8% 43.3%

India

Tour/Group, 7.8

Qatar

28.2% 35.8%

Spain Conference, 15.4

Leisure, 23.0

Sweden The Netherlands

20.9% 4.8%

Source: Tripadvisor

BEIRUT - DEPARTMENT PROFIT (%) 90.0

Out of the top 20 countries viewing Lebanon The Netherlands, Italy and India showed especially strong increased views of Lebanon

26.0%

United States

82.1

80.0

68.1

70.0

LEBANON'S INTERNATIONAL TOURISM RECEIPTS (MILLION USD)

55.2

60.0

50.0

Downtown Ravaged International Receipts

40.0 30.0 20.0

12.8

10.0 0.0 Rooms

F&B

Leisure

MOD

Dept Profit

NON-OPERATING EXPENSES 2018

2017

Admin & General

3.7%

4.7%

1.0

POMEC

2.6%

3.4%

0.8

Sales & Marketing

2.3%

3.0%

0.7

Energy Costs

6.3%

7.1%

0.8

Source: TRI CONSULTING

HOSPITALITY NEWS ME | JUN-JUL 2019

Receipts lag arrivals rebound Visitor spend is lower

$5.5 BILLION IN 2005 AROUND 2018 INFLATION-ADJUSTED REAL RECEIPTS

Source: Chemonics International

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BUSINESS

TOURISM

Photo Credit: Joe Sokhn

A WAKE-UP CALL: from the luxurious, high-end types to the laidback, simple beach bars.

Lebanon's great potential, touristic advantages and unique assets make it a one-of-a kind destination in the region. But when can we expect the next all-important step in tourism develpment? Ralph Nader, CEO of Amber Consulting, issues an urgent wake-up call

Tourism importance and impact Alongside generating income, employment and foreign-exchange earnings are two of the most important economic features of activities related to the tourism sector. In Lebanon, the tourism sector plays a major role as a driving force of economic development. Travel and tourism (T&T) contributed USD 9.3 billion to GDP in 2017, accounting for 18.4 percent of the total. As one of the largest employers, T&T directly supported 131,500 jobs, representing 6.4 percent of total employment. In terms of segmentation, the bulk of visitors fall into the leisure category, which accounts for 92 percent of spending, with only 8 percent of spending coming from business travelers, and anticipated growth forecast at 0 percent.

Tourism, what we know Summer destination. Having direct access to 225km of Mediterranean coastline, Lebanon is known as a beach destination, offering a variety of beach clubs and resorts,

HOSPITALITY NEWS ME | JUN-JUL 2019

Culinary richness. The Lebanese cuisine is renowned across the globe. Being exposed to a unique cultural history and located in a favorable geographical position have made Lebanese food one of the richest and most multicultural cuisines in the world. Cultural heritage. The long list speaks for itself; Lebanon has, at one time or another, been home to the greatest civilizations in history, including the Phoenicians, Egyptians, Greeks, Romans, Persians, Crusaders, Mamluks and the Ottoman Empire. It boasts a diverse combination of history and culture that has provided the country with no less than five UNESCO World Heritage sites at Anjaar, Baalbek, Byblos, Qadisha Valley, the Forest of the Cedars of God and Tyr. Festive feel. During the summer season, Lebanon hosts over 15 international music and entertainment festivals, including Baalbeck, Beiteddine and Byblos, featuring local and international artists. In addition, the Lebanese nightlife scene is one of the best in the world, kicking off at happy hour and running through until sunrise.

Time for improvement Outlining the new vision for the industry, Lebanese Prime Minister Saad Hariri said: “Tourism provides about 20 percent of the national income and I want it to reach 40 or 50 percent.” In its Lebanon Economic Vision, 2019, Mckinsey highlighted the importance of having a focused sectorial approach as one of the three main keys to successfully improving Lebanon’s economy. It also cited tourism as one of the leading sectors that could make a significant contribution to Lebanon’s economic aspirations.

Focus! Focus, a little more Marketing the country to the old ‘known’ target market is no longer the right move; identifying the 15 top markets and communicating the right messages to them is now a must! It should also be accepted that given Lebanon’s size, the country will never be capable of accommodating mass tourism, meaning a focused target market is the answer. A high-purchasing-power market is the solution and should be the target and only aim. But this will require the basics to be fixed. Working toward the right tourism infrastructure should be the start, from air connectivity to the internal transportation and accommodation. Focusing on different types of tourism and promoting them more effectively is another must.

Pilgrimage tourism The Pilgrimage segment is considered to be one of the earliest and most important forms of tourism. In 2017, religious travel was valued at an estimated USD 18 billion and accounted for some 300 million travelers. For centuries, diverse religious traditions have shared this land, creating a rich mosaic of religious beliefs. Throughout its history, Lebanon has been a place of refuge and spiritual retreat, enabling it to carve a strong niche as a pilgrimage destination. In 2018, the Vatican reintroduced Lebanon to its list of worldwide pilgrimage destinations after a 12-year absence. Important sites include Lady of Harissa, Lady of Mantara, Kadisha the Holy Valley of Saints, Saint Charbel, Saint Rafqa and Saint Hardini.

Medical focus Beirut boasts the bulk of Lebanon’s medical infrastructure. The majority of the 11,500 doctors working at 177 hospitals and clinics across the country are Board Certified and

In collaboration with

The Pilgrimage segment is considered to be one of the earliest and most important forms of tourism

TOURISM IN LEBANON trained internationally. Since medical costs are significantly lower than in most developed markets and the country is home to plenty of highly skilled surgeons and physicians, Lebanon is attracting a large number of medical tourists, especially Iraqis, Syrians and Gulf citizens.

Street food authenticity While Lebanon is known for its culinary scene and restaurants, the country also provides visitors with an opportunity to delve into its street food culture, enabling them to try out a range of authentic local cuisine and also savor a taste of the city’s fascinating past. From Armenian food to falafel shops and Shawarma all borne out of fraternal rivalries, Lebanon’s street food scene is a product of its long and varied history.

Wellness tourism The global wellness industry has grown by 12.8 percent in the last two years and was worth an estimated Euros 3.7 trillion in 2017, according to data featured in the 2018 Global Wellness Economy. Driven by growth in Asia, the Middle East/North Africa, Sub-Saharan Africa and developing countries, wellness tourism is expected to grow 50 percent faster than the broader tourism industry over the next five years. Boasting a magnificent landscape and a glorious climate, Lebanon has great potential for attracting wellness tourists, especially with the rise in the number of mountain guesthouses, offering rural experiences and serving organic healthy food. Examples of such attractions include Bouyouti, Bkerzay, Beit Douma and many more.

Mountain sports destination Lebanon is home to six winter sports resorts for skiers and snowboarders of

all skill levels, and other activities, such as backcountry, cross-country and snowshoe trails. In addition, Lebanon is one of the few countries in the region that offers climbing activities. The Aaquora, Tannourine and Laqlouq regions have rock faces rated from 3 to 8 on the French rating system, many of which are already bolted. There are also several interesting and technically challenging summits for mountaineering, including the 2,814-meter Mount Hermon and Mount Makmel, whose northeast face constitutes an extremely technical climb

are used to creating unique ceremonies and high-end, well-established caterers, Lebanon enjoys a well-deserved place on the map as a wedding destination. The Lebanese wedding venue Chateau Rweis was recently awarded the title ‘The Best Wedding Venue in the Middle East’, outperforming others in the industry, including 14 hotels and wedding venues in Kuwait, Dubai, Abu Dhabi and Bahrain.

A strong competitor

Tourism has always been one of the main focuses of Cyprus’s government. In recent The MICE revival years, the administration has worked hard Lebanon is a country where East and West to strengthen the sector by putting a variety meet, ideally positioned in the Middle East of strategies in place that have helped it to between Europe and the Gulf countries, successfully accomplish its goals. Extending which makes it highly accessible. It is also the season and reviving its status as an allhome to many year-round destination well-established were among its key Mckinsey highlighted international aims. Measures taken the importance of having a hotel chains with included a focus on focused sectorial approach a large capacity the relocation of and good choice to improving the economy several international of high-standard companies for tax services, giving it a exemption, tax wide variety of options for the meetings, facilitation and petroleum extraction. incentives, conventions and exhibitions (MICE) Another strategy has seen Cyprus carve a segment. These range from the classic to the niche as a gaming destination, extending unexpected for all occasions. The MICE sector its tourism industry away from the beach. has made a significant comeback over the past These plans have been led by the launch two years and is today playing a major role of a USD 630 million casino resort in in boosting the national economy. It is also Limassol by Hard Rock International promoting sustainable tourism in Lebanon by and Melco International, which already activating business and securing investment operate facilities in Macau and Manila opportunities in other related sectors, such as in the Philippines. The development hotels, restaurants and car rentals. of several mega-touristic projects, financed by international investors, is The perfect wedding further evidence of the rise of a strong With hundreds of venues available during competitor less than 200 miles away. both winter and summer, a list of renowned amber-consulting.com Lebanese wedding professionals who JUN-JUL 2019 | HOSPITALITY NEWS ME

BUSINESS

FOOD & BEVERAGE

F&B IN HOTELS

AFTERTHOUGHT TO FOREFRONT?

F&B options today can be a legitimate reason for selecting a particular hotel

A couple of decades ago, a hotel restaurant was often little more than a pass-through for guests and an unlikely eatery choice for locals. The general perception was that restaurants located within hotels were conservative, overpriced and underwhelming, available solely as an option for travelers that didn’t want to go out. Chirine Salha, senior consultant at Ulysses Consulting, gives us the rundown on the latest developments in a highly contested part of hotel management

Step back a few years and travelers may well have felt that eating at their hotel was a functional experience at best and a wasted opportunity at worst. F&B options were little more than an afterthought for hotels, seen as a necessary amenity for qualifying in a star rating system. But as food becomes a bigger factor in hospitality, this stigma is disappearing, with restaurants now being acknowledged as an important dimension in the overall hotel experience. Take Asia, India and the Gulf for example; here, F&B generates as much as 40 percent of all revenues and can make a hotel really stand out. F&B options today can be a legitimate reason for selecting a particular hotel and a reason for returning to stay at that same property. A good F&B program helps build a solid hotel reputation and create an echo, especially with travelers raving about a meal they had at their hotel of choice and instagramming it. So what is involved in managing the hotel restaurant as a competitive differentiator to drive unique and memorable guest experiences? Let’s start with the popular F&B options in hotels:

The coffee shop One of the biggest movements in hotel trends has been taking the lobby space up a notch. Through F&B, lifeless lobbies are being transformed into dynamic hubs,

HOSPITALITY NEWS ME | JUN-JUL 2019

rich in sensory stimulation that can come in the form of an amazing Matcha latte in the coffee shop, for example. Today, coffee shops serve as an allpurpose restaurant. With remote working on the rise, a good hotel coffee shop makes for a great spot to work, not only for hotel guests but even attracting locals.

Strategic alliances and gastronomic branding Another way we’ve seen hotel restaurants succeed is by partnering with well-known restaurant operators or celebrity chefs. There’s no denying that gastronomic branding raises the attractiveness of a hotel, its restaurants and the broader destination. Hotels have felt the value of bringing in experienced groups like Culinary Concepts by Jean George.

Differentiation, experiential yet local Multi-cuisine restaurants in hotels are the latest trend. Hotel guests staying several nights expect variety and are keen to seek out opportunities to try local flavors as well. The best hotel restaurants draw from the locale and if done well, these venues can also attract the local crowd and become the go-to place for people to hold celebratory events, such as birthdays and anniversaries. The biggest challenge, however, is to find a formula that allows the restaurant to successfully transition through three

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Banqueting and events

meal periods a day and ensure every aspect of the restaurant is unique. One size does not fit all, hence, finding ways to create distinctions between the different meal periods is crucial, essentially creating three restaurants under one roof.

Banqueting and events is a key area of hotel F&B operations. Banquets and meeting breaks have evolved from predictable self-service buffets using chafing dishes on linen-clothed tables into casual, mobile and highly social

Autonomy: a restaurant that just happens to be in a hotel

For the hotel F&B project to be a successful venture, the restaurant must operate as a separate entity

For the hotel F&B project to be a successful venture, the restaurant must operate as a separate entity, especially if it is to go up against the local competition. It should be run as if it is a free-standing restaurant that just happens to be in a hotel. This can be achieved by investing in a side external entrance if need be, with the concept standing on its own as a chef-centered outlet, given its own pool of marketing funds. Managing the restaurant as a separate identity also ensures the restaurant doesn’t suffer from lengthy hotel decision-making in areas such as recruitment processes.

environments with high interaction among attendees and chefs. Live food stations are now the norm as opposed to a novelty, with the focus on à la minute preparation, inventive menus, trending flavors and small-plated food to facilitate mingling.

Grab-n-Go areas and a happening bar Other areas that are today enjoying more focus at hotels include grab-n-go concepts, such as lobby pantries and

kiosks, breakfast areas, bars and guest lounges that help create a unique amenity for VIP guests. In recent years, rooftop bars have witnessed a phenomenal rise in popularity and a must-have for many.

Culinary destination trending People are going to seek out the best eats at culinary destinations. These can be hotels that people travel to because of their exciting F&B offerings, such as Las Vegas’s Nobu Hotel, where guests organize their entire trip around that specific dining experience at what is the largest Nobu restaurant in the world. Another such culinary destination is the Epicurean Hotel in Tampa, Florida, a hotel based entirely around food, with cooking classes and a food-centric spa. With the exception of traditional areas such as minibars and room service, which are being de-emphasized in many hotels, judiciously selected and managed F&B options in lodging institutes are going to play an increasingly important role in the future of travel mapping. ulysses.consulting

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FOOD & BEVERAGE

FEASTS FROM THE EAST

UNDERSTANDING LEVANTINE CUISINE

Levantine cuisine ranks among the latest trends that the restaurant world is witnessing right now. However, before figuring out what’s behind its rise in popularity, the ‘Levantine’ concept itself needs clarifying. Nagi Morkos, managing partner at Hodema consulting services, explains Geographically, the region of the Levant spreads from Egypt to Turkey, and encompasses all the countries in between. In other words, it refers to the oriental coast of the Mediterranean Sea. In truth, all these areas share a wide variety of dishes, from mezze such as hummus and muttabal to traditional dishes like foul and kebab. The reasons behind these common tastes are mostly historical: a tradition of exodus and travels drove people to settle in neighboring communities and share their culinary heritage. Afterward, the long Ottoman rule deepened what had become a regional identity. There are hundreds of examples, such as the Kebab Kheshkhash, a signature dish from Aleppo that initially came from

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Turkey and the Egyptian mouloukiyeh. According to Barbara Massaad, cookbook author and president of Slow Food Beirut, the Levantine cuisine can be distinguished by the fact that “it shares common values, techniques and recipes, while not being from a specific country or place”. But for culinary and hospitality management consultant Dima Al-Chaar, it’s important to stress that each area retains its own specificities: “It’s true that it all falls into the Levant region; however each of those countries has its own cuisine character, tastes, flavors and recipes. And this is due to the geographical location, the type of soil, weather and the type of ingredients that are grown in each of those countries.” However, a local take can sometimes make all the difference. “Take kebbe,” explains Reem Azouri, executive chef and partner at Maryool, Meat The Fish, Skirt and BySkirt. “It is made in all of the Levantine countries, yet it is very different in shape and flavors, with examples ranging from Kebbe Zghertewiyyeh in Nothern Lebanon, to Zangaliyyey in Aleppo and Kebbet Mosul in Iraq. So it’s basically the same, but different.”

Does Levantine mean Lebanese? So why is Levantine cuisine in many ways a new concept? Why, if we ask people in Europe or the US, will most of them seem unsure of what it means, even though they’ve all tried hummus or a falafel sandwich at least once in their life? It all comes down to the choice of words: while ‘Levantine’ remains a mystery, people are familiar with Lebanese cuisine, which has been the region’s culinary standard-bearer for a long time. This prompts the question why Lebanese and not Syrian, Egyptian or

Turkish cuisine? The Lebanese recipe for success has multiple layers which has its roots in the tradition of migration. Millions of Lebanese have been moving around and settled all over the globe for over a century now, pushed out by conflict or simply drawn overseas by business opportunities. They have become everyone’s familiar neighbor, whether in Australia, Senegal, France or Brazil; something that Massaad has experienced firsthand. “One way to stay attached to our roots was to promote the Lebanese cuisine. I myself come from a family that immigrated to the US. We opened a Lebanese restaurant in Florida to showcase our good food and share the best of our culture.” Their flair for business has also contributed to the Lebanese’s reputation. If not gold, what they touch usually turns into a successful venture and the restaurant business is no exception.

A happy medium between cheap and chic? So wherever you are in the world, you’ll always find a Lebanese eatery nearby, mostly in two specific segments: highend establishments and inexpensive delicatessens serving sandwiches and mezze on the go. The latter have become one of the edible symbols of globalization, alongside Chinese restaurants, sushi places and fast-food joints. While most Lebanese establishments are known for their famous dishes rather than their ‘old school’ concepts, some are dusting down their faded photos of Baalback and springcleaning both their menus and decor. The refined dining segment is experiencing new flavors, mixing Middle Eastern ingredients

In collaboration with with foreign dishes. Michelin-starred Chef Syrian cuisine is certainly in the spotlight right now, promoted by the massive influx Alan Geaam, who is redefining the genre of war migrants. “Levantine cuisine is a with bold and daring recipes, such as foie mish mash of foods,” explains Azouri. gras with halawa or lobster and arak, is She goes on, however, to express her a telling example. He stresses, however, support for the second option, saying that his cuisine is “neither Lebanese, nor “Individual countries would prefer to Levantine”. Instead, he is one of the main be represented on their own merit.” A advocates for another take on traditional legitimate acknowledgment, according cuisine and describes his dishes as “fine to Chef Dima Al-Chaar, who adds, “Each dining with a Levantine twist”. The lowerof those cuisines should stand on its own end segment, with fast-food joints selling and be referred to as Syrian, Lebanese or falafel, shawarma or kebabs, is not to be Palestinian cuisine. (…) The mission of our outdone either. Street food now chimes generation is to educate Westerners about with quality and health, with trendy the differences between those cuisines, ‘hummus bars’ and shawarmas featuring especially since nowadays we are seeing cheddar and onion chutney. Falafel joints more and more rising young chefs from are also making a name for themselves, each of those regions, so we need to let supported by the vegetarian global trend. each of them speak their own language.” At the same time, newcomers are opening mid-range restaurants, finding middle So how about ‘Levantine’? The word could ground between the chic and cheap be considered a happy medium between traditional establishments. And chefs – the neutral and the usually considered as contentious since it While ‘Levantine’ remains ordinary cooks since refers to a more specific the traditional recipes a mystery, people are area, but doesn’t relate are set in stone – are to the ‘Arab’ notion, familiar with Lebanese now showcasing their cuisine, which has been the which can have a creativity in the ‘fine negative connotation. region’s culinary standardcasual’ segment. “We ‘Levantine’ also has bearer for a long time as Arabs have stood the vaguely exotic vibe still with the recipes of an area you can’t that we have inherited really locate, recalling from our families,” laments caterer and positive elements related to history, art and consultant Hussein Hadid. But times seem tales of travel from the Ottoman era. For to be changing, with more and more its supporters, like caterer and consultant restaurants in Western countries offering a Hussein Hadid, it could be an opportunity. new take on tradition, enhancing recipes “I personally always felt that Syria, Jordan with unusual ingredients or influences. and Palestine were never well represented

Lobbying for your own delicacies But the Lebanese face competition, with other types of regional cuisines now seeking their share of the baklava. Syrian, Palestinian, Egyptian and Turkish restaurants at home and abroad have started to promote regional dishes as their own alongside their local specialties. Armenian cuisine – which has always had its small eateries targeting the diaspora – has also entered the contest, although geographically its membership in the Levant club is subject to discussion. Culturally, however, it wins its legitimacy hands down, with Middle Eastern cooks having incorporated Armenian recipes and flavors in their pots for many years, thanks to the large Armenian community found across the region.

Choosing the right word Now that we’ve clarified that what’s on the plate is, roughly, the same; how should these eateries be described and titled? There are four different schools of thought on the matter. They can stick to the ‘Lebanese’ trademark that has a proven track record of success or decide to be more specific and go with the Syrian, Egyptian, Armenian or Palestinian label.

in the outside world, so the ‘Levantine’ concept may give greater exposure to these lesser known countries,” he said. Massaad has doubts, however. “It has been used to market a restaurant to broaden target groups and thus not been branded to a specific type of cuisine. The question we should ask ourselves is: is that a strength or a weakness?” she asked. Azouri, meanwhile, believes that the term shows how Westerners have a tendency to lump regional cuisines together without distinction. “The reverse would not apply; there is no European cuisine or restaurants,” she said. “French, Italian and Spanish chefs would not refer to their own cuisine as ‘European’ or ‘White’, they would insist that it’s French food, Italian Food, Spanish food… The same should be true of Lebanese food, Iraqi cuisine, Syrian cuisine or Palestinian food.” Despite the controversy and regardless of the word chosen, there is indeed a new trend of Middle Eastern eateries spicing up their act. “We’re finally seeing people daring to ‘gastronomize’ our cuisine,” notes Geaam. The trend also represents part of a global tidal wave promoting healthy and seasonal eating; new criteria that seems to fit Middle Eastern food like a glove. hodema.net

Barbara Massaad Cookbook Author, President

Slow Food Beirut

Reem Azoury Executive Chef and Partner

Maryool, Meat the Fish, Skirt and By Skirt

Alan Geaam Owner and Chef

Alan Geaam Restaurant

Hussein Hadid Executive Chef and Owner

Hussein Hadid Catering and Food Consulting JUN-JUL 2019 | HOSPITALITY NEWS ME

BUSINESS

ARCHITECTURE & DESIGN

DESIGNING WITH FOOD Striving to constantly experiment with new ideas and concepts, Bleu decided to engage local artisans in a collaboration aimed at growing Lebanon’s underdeveloped pottery and furniture manufacturing industries by bringing traditional and contemporary creations to the forefront of the F&B scene To gain full exposure, Bleu, in collaboration with HORECA Lebanon, decided to shake things up a bit this year by introducing their ‘alchemy bar’ and using it as a backdrop for local artisans/potters to showcase their wares.“The concept of an alchemy bar has long been linked to the skillful blending of

HOSPITALITY NEWS ME | JUN-JUL 2019

ingredients into potions meant to cure man’s ails. In that respect, it hides within it magical powers. This year, Bleu is conveying this magic by featuring the concept as a wellness platform highlighting the various works. The aim is to feature the products of participating Lebanese craftsmen, specifically potters and promote their adoption by the local hotel industry,” Nasr concluded. This comes in line and at a time when regional/international travelers are willing to pay more to get an authentic experience. It is a reality, which locals have taken note of and have ever since been finding creative ways to accommodate. With competition at an alltime high, artisans in the F&B and hospitality industry are increasingly collaborating with guesthouse and hotel operators. In so doing, their products gain more exposure and the establishments that feature them can afford their guests more authentic experiences. bleu.design

MEET THE POTTERS AT HORECA LEBANON 2019 - Aida Tannoury aidatan01@hotmail.com - Andrea Nassar andrea.nassar@gmail.com - Joyce Samaha joycesamaha@hotmail.com - Karine Lteif karineletayf@gmail.com - May Ammoun mayyouche@icloud.com - Mona Sayegh monasayegh@yahoo.com - Nadine Tawil Abou nadinetawilabou@gmail.com - May Abboud may.abboud@gmail.com - Nina Salem Shabb ns04@aub.edu.lb - Nada Rizk nada.rizk@yahoo.com - Fadia El Khatib fadiaelkhatib@gmail.com - Ramzi Atrouni ramzia@inco.com.lb - Najwa Nahas najwanak@gmail.com - Tania Chalfoun taniasalame@hotmail.com - Ahmad Deif & Fady Kcheik

About Bleu Design Consultants Bleu Design Consultants is a melting pot of diversified and dynamic designers who share a common passion for beautiful interiors. You may have spotted their work in amazing hotels, lavish restaurants, public spaces, or private homes, and we still have more to share! In English, ‘Designer’ simply means ‘Conceptor’, in the broad sense of the term. In French, it takes more of an aesthetic and functional connotation that they prefer, though it would have been more appropriate to put functionality before aesthetics. They also say ‘ethics and aesthetics are interrelated’, and believe in it strongly. They love to take the vision of the project owner with meticulous detailing, integrating the operator’s functionalities and maneuvering through the various obstacles, up to delivering a bright achievement, harmonizing function and beauty.

JUN-JUL 2019 | HOSPITALITY NEWS ME

BUSINESS

ARCHITECTURE & DESIGN

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The two bedroom apartments, 75m2 suites feature a simple yet modern Cerulean sofa with contrasting pillows tying into the tones of the plush printed carpet and inter-galactic inspired paintings. Overall, the rooms offer guests an inviting escape that allows them to feel simultaneously at home and in luxury. The Cellar, the hotel’s on-site restaurant, is discreet in its charm and proudly showcases its collection of handpicked sommelier reserves. Guests will enjoy fine dining while relaxing in an intimate ambiance, complete with abstract art and Bordeaux-red carpeting.

THE KEY TO THE CITY Key ApartHotel Beirut has managed to offer its guests a unique aspect while steering away from the monotony that often creeps into a structure’s design. HN finds out how The independent, 87-room, 4-star deluxe apartment hotel is located in the heart of Beirut’s new residential and corporate area. The design remains elegant and quiet with feature ‘insta’ moments here and there, such as the inviting circular stairs to the MICE facilities below with floating ‘moons’ hovering above, the giant urban night photo of Beirut as you enter, the white textured back wall of the reception area resonating to the sounds of the city and the destructured giant mirror wall that mimics the modern glazed façades of the adjacent corporate buildings. Colors are urban yet subdued, with various shades of white, grays and taupe allowing for a real sense of wellbeing. A lush outdoor garden lounge adds a sanctuary of isolation and escapism to the guest experience amid this dense urban fabric. Furniture is all sourced through signature design brands to add to the elegance and design twist of

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Deluxe rooms are warm with cherry-stained wood accenting and gray abstract maps of the surrounding Beirut neighborhood hanging above the navy and slate bedecked beds. These are ideal for couples and small families who want to relax while exploring the heart of Beirut.

the place. The rooms are created like an oasis; all the required amenities have been carefully designed and integrated within the spaces to allow for minimal visual pollution and maximum relaxation. “Design as a featureless product reflects the present globality in which the anonymous object is given meaning by the people who use it and the fantasy it generates. It infuses artistic and cosmopolitan elements to create a serene urban oasis,” explained architect Galal Mahmoud, founder, GM Architects, who executed this project. The furnishings were sourced, designed and conceived specifically for the project by GM Architects, while the guest room furniture was produced in Lebanon. The signature designs found in the lobby and restaurant furnishings were created in partnership with B&B Italia, represented by Le Cercle Hitti. All of these elements combined create a 4-star deluxe property styled in cosmopolitan

design and unabashed comfort. The hotel offers guests a variety of amenities such as its on-site restaurant, a market-style store with local products, a fully equipped gym and a conference center. The interior design of the hotel is sleek but comfortable, thanks to its warm colors and contemporary bespoke furnishings. Texture makes up a large quantity of the hidden design elements found throughout the hotel, from the walls reminiscent of crinkled paper to the large spheres of twinkling white hanging lamps. The main lobby features marble zigzagging across the floor to where plush grey sofas await guests ready to check in. This extends into the restaurant, where a cut-out dividing wall gives the hotel its boutique charm. The restaurant’s waiting area features curved, red leather sofas and metallic grey modular low tables that reflect the modern esthetic of the hotel. thekeybeirut.com

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WORK OF THE FUTURE

IS YOUR ORGANIZATION PREPARED? Technology is already changing the way we work and the work we do. PWC’s 'Workforce of the Future Middle East Edition' report looks at the impact of technology and how humans and AI will interact in their work. Here are their findings

RISK RATING FOR BRAINS AND BOTS IN COLLABORATION • Stakeholders across the business landscape should recognize that preparing for the work of the future cannot be done in a simple step, nor does it center solely on the introduction of technology. Robust preparation pivots around three actions: 1. Getting the basics right - ensuring that your employees can manage their time and have a strong work ethic 2. Leveraging technology - being prepared to invest in technology to improve business processes and increase efficiency

We make decisions on the automation of tasks and jobs primarily based on how best to deliver our corporate purpose.

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We’re mapping areas of repeatable activity and our options to automate it.

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3. Disrupting your processes to do entirely different things - giving employees the time and space to innovate and explore new ideas • Evolve workforce planning to improve prediction of future skills requirements and to adapt to a more flexible and fast-moving talent market. This should be done regularly, at least once a year and consider people’s work preferences (e.g. location, style, pattern) to develop a model that has a greater degree of alignment to employee preferences.

We're identifying and building the future skills created by the impact of technology.

We’re exploring how robotics and artificial intelligence can enable the entire redesign of human work in our organization.

• Develop new national capability across multiple sectors in a way that is futureproofed to a greater extent than legacy industries in more well established sectors in the West. Organizations should consider not just how to develop quickly but how to do so in a way which will cater to the work and workers of the future in order to capitalize on this opportunity. • Work proactively with educators to align course design with labor market needs and promote opportunities such as internships and industry placements.

Our HR leaders have a depth of understanding and insight into the technological landscape.

We are clear on the potential risks caused by decisions to replace human work with technology.

We help employees whose jobs have been made redundant by technology to transition to other organizations and sectors.

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BREAKING THROUGH 5 THINGS HR MANAGEMENT MUST DO IN 2019

the operating practices of the business. Once these are in place, an authority matrix must be developed to ensure clarity in all decisionmaking issues, and from there onwards, a structure of communication meetings needs to be implemented. The key communication meeting is an executive meeting, which ideally takes place once per week at a fixed and inflexible time. The executive meeting is the mechanism through which the mission, vision and values are constantly shared with the leadership team.

thought that we must measure everyone once a year. The primary purpose of annual reviews was created to drive payroll decisions about increases. Constant ongoing reviews are, in reality, already an existing part of management; if your performance is flagging, someone will say something right away. So what should we do? Make sure that we have an effective system for encouraging employees to do good work as and when they do it.

team guiding the organization. Department heads are often overlooked in terms of their personal growth. HRM must ensure that department heads are learning new skills at least twice a year. By engaging department heads in learning and growth programs, the organization thrives and the managersâ&#x20AC;&#x2122; intellectual capacity is constantly improving, ensuring better maturity of decision-making and a culture of ongoing growth.

are often overlooked for their wonderful daily performance by virtue of the fact they are unseen. Creating great team reward programs that include all team members is a way of encouraging everyone to contribute at the highest level.

There are many pillars of capital 4. OUTSTANDING REWARDS in a business, but the primary 2. HUMAN CAPITAL DEVELOPMENT PROGRAM four in any successful business Every business must have a growth plan for There are employees who provide are Finance, Intellectual Property, every employee. At the Excom level, HRM outstanding results. When they do, they is responsible for developing a quarterly should know it and be rewarded for it. This Physical Assets and Human program for executives to grow and learn. needs effort to be taken in providing a great Capital. These can be equated This type of growth should be driven by rewards program for employees. Employee to a table with four legs and bringing in external of the month is a dead similarly, if you remove any of experts who can provide concept as it is very No one should wait a them, the table will fall down. learning experiences for subjective, and often year to know how their the senior team. External excellent employees Businesses typically tend to performance is perceived; will win it repetitively learning opportunities focus on the first three, although they need up-to-date, and poor performers Human Capital - the people who for executives have never been more will be discouraged. instant information operate the business - is arguably readily available and the Create a rewards the most important. Without it, choice of programs for program that is related executives is wide. Certifying executives with to employee tasks. Remember, there are there can be no company. Mark EMBAs and similar high-level programs is a multiple employees who are performing their Dickinson of DONE! Hospitality prerequisite for having a professional, expert work in non-visible roles; such personnel Training Solutions tells us more Ownership of the company means being responsible for managing all four capitals simultaneously through its organizational structure, and the human resource management (HRM) team is responsible for precisely one-quarter of the business capital. Here are our top five thoughts for 2019 HR management teams to consider:

1. EFFECTIVE COMMUNICATION PROCESS HRM must drive an effective communication frame of reference within its organization. It needs to ensure that there is a proper system of communication, meetings and a process for ensuring implementation of decisions taken at meetings, at all levels of the business. Mission, vision and values must exist and be living, credible documents within the company. It is HRMâ&#x20AC;&#x2122;s responsibility to ensure that these documents are an integral part of

HOSPITALITY NEWS ME | JUN-JUL 2019

3. RELEVANT PERFORMANCE MANAGEMENT PROCESS For the past century, companies have evolved using a template of annual performance reviews. This is now outdated. No one should wait a year to know how their performance is perceived; they need up-to-date, instant information about their contribution to the organization. Most HRMs throw up their hands in horror at this suggestion because they come from the general school of

5. EFFICIENT POLICYMAKING PROCESS Missing processes cause the most pain in organizations. The one policy that must be first and foremost in HRM work is ensuring that there is a process for creating policies. This process must be able to accommodate the changes and growth of the company by facilitating the ability for all senior team members to instigate new policies. It sounds simple but rarely exists. Email notifications and Whatsapp messages/groups are not efficient ways of creating sustainable policy. Whenever a new policy is required, HRM must encourage the rapid creation of the policy. done.fyi

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HIRING ATTITUDE Millennials, meanwhile, are estimated to comprise approximately 75 percent of the current job market

considered assets, and then shifting the focus of the selection, interview and final screening process onto those attitudes.

It’s a fact that over the last 10 years, 20 percent of all new jobs created around the world have been based in hospitality and tourism, which prompts the question, how can you successfully hire the right person for the role? Manal Syriani, managing director of Way Consultants, tells us how Recent studies show that 46 percent of all new hires fail within their first 18 months, with 80 percent of those due to attitude rather than the candidate’s inability to meet the skillset required for the job. Millennials, meanwhile, are estimated to comprise approximately 75 percent of the current job market, possessing a specific personality profile and set of aspirations when it comes to their career choices. Taking this into account, talent acquisition is becoming increasingly challenging, specifically in the hospitality industry, where interpersonal skills are a necessity. Upgrading the selection process by placing a higher value on attracting candidates with an attitude set that matches the company’s unique culture, therefore, has become essential. Hiring the right attitude requires first defining the set of attitudes that can be

HOSPITALITY NEWS ME | JUN-JUL 2019

Winning attitudes Integrity – Individuals with high integrity possess a clear set of values that are integral to the way they handle day-to-day tasks. Integrity allows employees to identify with the company culture easily, or otherwise separate themselves from the recruitment process if their aspirations do not match the company’s goals.

Hiring the right attitude requires first defining the set of attitudes that can be considered assets, and then shifting the focus of the selection, interview and final screening process onto those attitudes Passion – Passionate individuals possess the energy and the willingness to see things through to the end. They usually direct their energy toward the development of the company and toward customer interactions. Passionate people find it easy to connect with guests and understand their needs. Emotional awareness – People with a good level of emotional intelligence are more comfortable when dealing with conflict and stress, and are able to form positive relationships with peers and with

guests. Emotionally aware individuals have an aptitude for leading teams and maintaining uniformity with individual and organizational goals. Curiosity – Curious people are easy to train, coach and teach, as they perceive learning opportunities as chances to grow in their profession. Curious personalities are usually associated with out-of-the box thinking and positive emotions.

Winning practices Hiring for attitudes is an inside-out process in which organizations need to start by adapting their internal processes to flag candidates with positive attitudes. The upgrade should address all areas of the recruitment cycle, from CV screening to interview and final selection process. Recruiters should start by clearly identifying the personality qualifications required, in addition to the technical skills, for each role in their organization. Targeted recruitment for candidates associated with humanitarian or social groups, such as Scouts and the Red Cross, could be an added value, since these organizations share common values that foster positive attitudes. Group interviews and focus groups could be a good way of identifying how potential candidates behave in a competitive and group environment. Look to team members for referrals as they are already engaged with the company culture and would more likely recommend candidates who possess similar values. waycons.com

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GOURMET TABLEWARE Available in polished bright white and color, flat on the outside and glazed on the inside. INTHRA SARL inthra.com

The simple 180º opening waffle iron allows a perfect distribution of the dough on both plates for homogeneous baking. BEHACO S.A.R.L

SWISS MODERN COLLECTION Professional knives handmade with the highest quality and precision from certified European walnut. Set of five different knives. HAKIM DOWEK & SONS kallassi.com

CARACTERE TABLEWARE The collection is available in both pure glossy white and also comes in a range of warm colors with the names of spices. BOUTIC'HOTEL boutic-hotel.com

HOSPITALITY NEWS ME | JUN-JUL 2019

VORTEX™ Cleans and disinfects air ducts from dust and harmful microorganisms. BOECKER® PUBLIC HEALTH COMPANY boecker.com

AGRISENSE FLY TRAP BAG GRAVOTECH IS 400 Total personalization for all your accessories and serviettes. MIDDEL EAST GRAPHICS facebook.com/ MiddleEastGraphics

Contains a fast-acting fly attractant that is activated by a water soluble sachet. BOECKER® PUBLIC HEALTH COMPANY boecker.com

NEW BARISTA CREATIONS Nespresso has launched its latest blends - Chiaro, Scuro and Corto - expertly crafted specifically to go with milk. Nespresso nestle-nespresso.com

NATFOOD DAIRY Cold creams, yogurts and sorbets can also be enriched with toppings for more intense flavors. MEESOO ME SAL meesoo.me

CRYSTAL GELATO FROM CARPIGIANI THYME CRACKERS Gluten free, vegan thyme crackers. BITES OF DELIGHT bites-of-delight.com

Semi-dense ideal for quickly creating desserts of any shape thanks to its easily shaped consistency. CARPIGIANI

NAKEDFOODS

SPECIAL CUVEES AMPHORA Amphora is the first Lebanese red wine made in clay jars. KFF FOOD & BEVERAGE – NEO COMET chateaukefraya.com

24 HOUR COMPOSTING TECHNOLOGY The composting machine reduces waste volume by up to 90 percent, decreases disposal costs and creates a nutrient-rich, reuseable end product. MEKER meker.com

NAKEDFOODS is an edible garnish that can be used in cocktails, sweet and savory food. NAKEDFOODS nakedfoodslb.com

RIM PREMIUM Modernizing the concept of premium, Rim Premium is the first PET water bottle specifically designed for HORECA. BEV HOLDING S.A.L. rimwater.com

CHOCOLATE HAZELNUT SPREAD These spreads are healthy nut butters with no processed sugars, no trans fat, no additives and no preservatives. WONDERZ facebook.com/WonderzLebanon

SPECIAL CUVEES ADÉENNE Adéenne is a white wine designed from native grape varieties. KFF FOOD & BEVERAGE – NEO COMET chateaukefraya.com

ARTSAKH BERRY

ARCTIC ZERO

A collection of ecologically pure vegetables, fruits and berries grown in the highlands and lowlands of Artsakh - 100 percent natural and organic. SLID-SAL slid-sal.com artsakhberry.am

Meet the new vegan and/or light ice-cream to hit the Lebanese freezers this summer. The Light and Non-Dairy Ice Cream pints are made with real ingredients and naturally sweetened for much less calorie intake. YUM XPERTS GROUP yumxperts.com shop.yumxperts.com

GOOD TIME Salted sticks in many sizes and flavors. PL GROUP

JUN-JUL 2019 | HOSPITALITY NEWS ME

FLAVORED BUTTERS A GASTRONOMY SECRET Black Olive butter, butter with nuts, garlic, or citrus…. European butter is a product full of surprises and can come in a range of unexpected flavors, By flavoring your butter, you can sublime the simplest dishes!

SWEET & SAVORY FLAVORING

MANY WAYS TO ENJOY YOUR FLAVORED

“Beurre maître d’hôtel” (parsley and lemon

EUROPEAN BUTTER

butter) or “Café de Paris” (mustard, spices and

Crafted into small pats, placed on a beautiful

herbs) for grilled meats, anchovy butter or salmon butter for toast, butter with sage for gnocchi and ravioli, citrus butter for crêpes Suzette… Refined treats and inspired dishes halfway between tradition and modernity, flavored butter can be used equally in both sweet and savory dishes. On the French and

piece of grilled meat, the herb-flavored butter melts slowly, releasing its fragrances under the effect of heat, while butter with hints of lemon zest seeps in to the small cavities of a milletrous Moroccan cepes. As for the array of flavored butters offered simply to spread, they come in a range of unexpected flavors: matcha tea butter that livens up anchovy fillets pickled

international gastronomic scenes, flavored

with lime on homemade crackers; black

butters are inspiring chefs, making the

olive butter on toast for dipping in a boiled

simplest dishes sublime and creating alchemy

egg, or butter with nuts and fennel seeds to

with unusual flavors.

accompany thin slices of cheese on rye bread.

The content of this advertorial represents the views of the author only and is his sole responsibility. The European Commission do not accept any responsibility for any use that may be made of the information it contains.

FRENCH BUTTER, THE SECRET TO MAKE THE DIFFERENCE

CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION

BUTTER WITH ZEST OF CITRUS Tasting butter on toast or brioche Butter with oysters Butter served on steamed fish 100 g of softened semi-salted butter + the zest of 1/2 an organic lemon, 1 organic lime and 1 organic clementine grated with a microplane. Mix well and store in a cool place.

BUTTER WITH GARLIC PETALS AND TARRAGON The secret of butter: For a dish of ricotta ravioli, melt the butter in a frying pan with garlic petals and lightly brown them, add the ravioli and mix gently. Cooking butter for frying chicken fillets 100 g of softened semi-salted butter + 2 cloves of garlic peeled and cut into thin slices using a slicer + 20 chopped tarragon leaves. Mix gently and set aside in a cool place.

BUTTER PISTACHIOS HAZELNUTS

BUTTER GINGER CHIVES

Cooking butter for glazed vegetables (turnips and artichokes) Butter for milletrous crĂŞpes or pan-fried scallops

Cooking butter for roasting langoustines, mixed with rye breadcrumbs to coat clams, scallops and mussels, or to flavor snails

100 g of unsalted butter + 14 g of powdered Iranian pistachios + 15 g of Piedmont hazelnuts, dry roasted in a skillet, cooled and crushed coarsely.

100 g softened semi-salted butter + 1 tsp. of fresh ginger grated with a Microplane or cut into very small cubes + 1 tbsp. of finely chopped chives.

Tasting butter on toast

PRODUCT ZONE

FOOD

WHITE CHEESE

REIMAGINED Lebanese dairy products were on full display at this year's HORECA trade show. Our favorite traditional products were transformed into new culinary delights, all of which would rival any gourmet offering. Here's what we found

Nada Barakat National Project Coordinator

UNIDO

Hospitality New ME spoke with Nada Barakat, national project coordinator for UNIDO to find out more about the initiative that led to the creation of HORECA Lebanon’s White Cheese Pavilion – a collection of bespoke Lebanese dairy products curated by UNIDO. Also in this feature are interviews with Lebanese chefs, Youssef Akiki and Pierre Abi Hayla, who were behind some of this year’s most mouth-watering cheese creations that, based on overwhelmingly positive feedback, appear to have set a trend for cheese manufacturers throughout the country. “Since 2011, UNIDO has been supporting the agroindustrial sector through the CELEP project by helping local micro and small industries to cope with the crisis and teach unemployed and affected communities market-oriented technical skills. Through the three phases of CELEP, 68 small and medium-sized enterprises (SMEs) and 20 agricultural cooperatives were directly supported with specialized equipment, civil works and technical assistance. In partnership with the Ministry of Industry and in the framework of the Italian Cooperation funded project ‘Supporting the Development of Selected Agrofood Value Chains’, UNIDO provided direct technical assistance to selected agro-processing micro, SMEs and agricultural cooperatives (COOPs), specifically in the dairy sector. Additional support came by way of an international industrial designer and local renowned chefs. The goal was to assist in developing innovations to break the barrier of traditional Lebanese cheese making, by diversifying the available local dairy products, reducing the use of salt, increasing shelf-life and making dairy products more appealing to children as an alternative to confectionery.”

HOSPITALITY NEWS ME | JUN-JUL 2019

Chef Youssef Akiki Executive Chef

Burgundy

“The collaboration between UNIDO, the Lebanese Ministry of Industry and the local dairy sector is aimed at assisting new and small producers to start/grow their businesses, which they would have been unable to do on their own. It also is my understanding that the support lent was on all levels and our contribution was of the creative variety. We worked with a number of producers whom we met on an individual basis to learn what product categories they would like to grow. On that basis, we created new signature items using the ingredients they offer. As a result, these manufacturers are either in the process or are already mass producing these novelty items. Here, I have to add that the HORECA White Root Cheese Pavilion was a great testbed that enabled the owners and operators to get real-time firsthand feedback from their target audience and that was quite exciting for all of us. Best of all, some of these lesser-known producers immediately gained the visibility they have been working long to earn and that will definitely go a long way in ensuring future growth.”

Chef Pierre Abi Hayla Pastry Chef consultant & Owner

Le Noir Atelier Du Chocolat

“We had the opportunity to sit with a number of relatively small dairy manufacturers and discuss in detail their concerns and requirements for further growing their product lines. After studying the various products these producers would like to highlight, we began experimenting. We also focused on creating, introducing and promoting new kinds of dairy products that hold great appeal to children, thereby accommodating consumers’ increasingly growing demand for healthy eating choices. What was interesting was the fact that these producers have been harboring a desire to innovate for some time but did not have the knowhow to do so, until now. On a separate note, I got to experiment and work with products that I would not normally use and in so doing, gained new insight which helped me to broaden my abilities. The next big step for the producers is to retrofit their factories with the required machines and ensure that the entire process is optimized to allow for mass market production.”

9 LEBANESE CHEESE PRODUCERS

AL AKHDAR DAIRY PRODUCTS – SAIDA Producer: Alaa Al Akhdar Star product: Cheese with makdous alaa.alakhdar@gmail.com

AL JARRA DAIRY – SOUTH LEBANON Producer: Youssef Mrad Star product: Flavored cow labneh boules youssefmrad@hotmail.com

EMM EL KHAYRAT DAIRY – JBEIL Producer: Marie Georges Hatem Star product: Drinkable yogurt with turmeric info@emmelkhayrat.com

FATTORIA DEL SOLE – MOUNT LEBANON Producer: Afaf Bejjani Star product: Mozzarella Di Bufala fattoriadelsole@gmail.com

FRESCO S.A.L. – BEIRUT Producer: Yvonne Frangi Star product: Halloum Baladi with cranberries production@frescolebanon.com

GO BALADI – BEKAA Producer: Sami Hajjar Star product: Goat labneh with sweet flavors info@gobaladi.com

LE BON LAIT – AYDAMOUN Producer: Fouad Abdo Star product: Mini Shanklish lebonlait.co

ROHBAN DAIRIES – ZGHARTA Producer: Mohsen Rohban Star product: Laban rohban@gmail.com

SKAFF DAIRY FARM – BEKAA Producer: Camille Skaff Star product: Labneh Light skaffdairyfarmlb@hotmail.com JUN-JUL 2019 | HOSPITALITY NEWS ME

PRODUCT ZONE

FOOD

AN ORGANIC APPROACH Can buyers combine getting the best value for money with satisfying consumer demand for healthier options or do they need to spend more to do so? HN gets to the bottom of the organic meat question: what is it and is it really more beneficial for our health? In food, the vegan/plant-based juggernaut is showing no signs of abating and this year many F&B outlets added plenty of interesting options to their product lines, especially as meat replacements gain significant market share. Both a diet and a lifestyle, individuals from all walks of life are embracing these various trends, which in recent years have seen local restaurants offering new menu items and supermarkets dedicating entire sections to satisfy this kind of demand. HN talks to industry experts to understand how this trend is affecting the current market, what the barriers to entry are and what will be some of 2019's trendiest food options.

HOSPITALITY NEWS ME | JUN-JUL 2019

What are some of the most striking market trends in the Middle East? The Middle East region, specifically the food service industry, prefers U.S. beef because suppliers offering this brand guarantee that customers will walk away with a positive experience each time. We also see a demand for similar products across the region, such as ribeye, strip loins and tenderloins for steak house food service concepts. USMEF has tried to introduce new cuts into the region as well as helping to diversify the products offered from the U.S. These have excellent eating quality, but are sold at a more cost effective price point than some of the traditionally purchased cuts.

Do you have an â&#x20AC;&#x2DC;organicâ&#x20AC;&#x2122; line of meat(s) and how popular are these in the region? There are U.S. exporters who offer organic products, as well as other branded products with specific label claims i.e. natural. Currently, organic and natural production is a small percentage of the beef we produce and constitutes a small portion of total U.S. beef exports to the Middle East. However, there are companies who have found marketing channels for these products and are trying to service what is now a niche market. This product is sold at a bit of a price premium to the product normally exported into the Middle East, so growth of these products has been slow. As

Dr. Travis Arp Senior Director, Market Access and Export Services

US Meat demand grows for these products in the region, there are exporters in the U.S. who are well positioned to take advantage of potential demand increases in the coming years. usmef.org

PRODUCT ZONE

FOOD

What red meat products does Australia offer consumers seeking healthier life choices?

Sam Gill Business Development Manager, MENA

Meat and Livestock Australia

Globally there is a ‘healthification’ megatrend, where some people seek leaner, ‘free from’ grass-fed beef and lamb. Others still enjoy high quality grain fed beef but in smaller volumes and consumed occasionally rather than frequently. However, this trend should be considered in perspective - for example, MLA research shows that in the UAE and Saudi Arabia, consumers are over 3 times more concerned about the health impacts of consuming too many sweet or processed foods than they are concerned about eating meat. This partly explains why, across the Middle East, the total volume of beef consumed is forecast to see a CAGR increase of nearly 3% over the next 5 years, and 2% for sheep meat (Source: GIRA). This increase is driven by a growing population of younger and affluent consumers with more discretionary income, and with diets shifting to include more cuisines that use red meat. Middle Eastern consumers generally

seek meat that is guaranteed halal, is fresh and natural and is from a trusted country of origin. In the past ten years, Australian chilled beef exports has almost tripled to ~12,500 tons, grain fed beef exports grew 17 times to ~8,500 tons and chilled lamb exports more than doubled to ~75,000 tons.

Does Australia have an ‘organic’ line of meat and what future demand do you envision? Demand for organic products is skyrocketing, with Australian meat export value increasing by 12% over the past 12 months. Consumers are saying when it comes to organic food the perceived main benefits are that they are chemical-free, environmentally friendly and additive-free. It is estimated that some 10% of Australian farmland is under certified organic management and this is growing each year. In 2018, 3% of Australia’s total meat production was certified as organic and valued at A$609 million, with nearly 90% of this value coming from beef and veal. (Source: Australian Organic Market Report, 2019).

Where do you stand on organic and plant-based meats? High pricing will be an issue for organic meats, as these have not decreased with competition despite the fact that international, regional and local suppliers/producers continue to enter the market. However, I believe that these types of meats will remain a premium product for a niche market. As for plant-based meats, I believe demand for such products will eventually blow over when it comes to the Middle Eastern market. However, international brands might try to push these items to maintain market presence, however this in all probability will only attract trendy fringe/niche customers rather than mass consumers.

What are the obstacles hindering growth of organic products?

Paul Frangie Chef and Owner

HAPI

HOSPITALITY NEWS ME | JUN-JUL 2019

There certainly is a growing trend for healthier food choices fueled by customers who are becoming more conscious about what they eat. However, proper accreditation and legislation will need to be implemented in order to maintain transparency of the products available in the market. This will also prevent shady businesses from taking advantage of customers by making false claims about their products. However, I am uncertain to what degree this will help increase sales, as I believe that customers will remain price sensitive and probably choose cheaper and inferior quality products. Hapi.ae

True Aussie Lamb A cut above the rest

True Aussie lamb is the finest, healthiest and most mouth-watering meat on earth. In Australia, vast acres of nutrient rich green pastures provide grazing for herds of contented sheep and ensure a constant supply of consistently high quality meat. Factor in one of the strictest quality standard systems in the world, with an industry benchmark Halal Assurance programme, and you’ll see why Australia has become the world’s favourite provider of lamb cuts.

Choose the lamb from down under, that’s popular the world over.

PRODUCT ZONE

FOOD What are your thoughts on Lebanon’s healthy food market?

Sabine Kassouf Managing Partner

A New Earth

The healthy food market is definitely growing in Beirut and we are seeing lots of newcomers who want to ride that wave. Many producers and retailers are doing a fantastic job while others are confusing the consumers by mixing genuine organic products with ‘baladi’labeled ones that do not necessarily qualify as organic, yet the packaging has a ‘terroir’ look and feel. Another platform being used to promote products under the ‘organic’ umbrella is Instagram, which is booming with ‘home cooks’ who are selling their goods directly from home and labeling them organic, gluten free, dairy free… This kind of promotion is not only unverifiable, but could also lead to serious risks, so consumers beware! In relation to regulating all these products, proper legislation is required, which is still lacking due to the fact that that we do not yet have an official organic certification body and laws are implemented in a biased and illogical way.

What organic meats do you offer and where do you stand on plantbased meat? A New Earth has a selection of organic and sustainable meat and seafood products. Our meat is Australian grass fed. We also have different types of fish such as Alaskan wild salmon, wild cod and sea bass from the UK’s south coast and organic shrimp from Madagascar. On the other hand, the plantbased meat substitute market is growing, but that does not necessarily imply that such options are healthier than what is already available. Case in point, if you look at the ingredients list, you will find that the offering is beyond unhealthy considering that plenty of additives, colors and flavorings go into the manufacturing. After all, if you are vegan, why would you buy a product that looks, smells and tastes like meat, but is created in a lab with toxic ingredients? Instead, stick to your values and opt for a vegetable patty made with organic legumes and vegetables. This will not only be a healthier choice, but is also one that will directly support your local farmer and is certainly sustainable. facebook.com/ANEWEARTHSTORE

MEET THE SUPPLIERS Selected meat suppliers available in the Middle East COMPANY

COUNTRY

WEBSITE

MEAT & LIVESTOCK AUSTRALIA

AUSTRALIA

mla.com.au

AL NABIL COMPANY FOR FOOD PRODUCTS

JORDAN

nabilfoods.com

KAYLANI FOOD CENTER

JORDAN

facebook.com/KaylaniFoodCenter

SINIORA FOOD INDUSTRIES P.L.C

JORDAN

siniorafood.com

AZZAD TRADING GROUP K.S.C.

KUWAIT

azzadgroup.com

FOOD CHOICE GENERAL TRADING & CONTRACTING CO.

KUWAIT

foodchoiceq8.com

KUWAIT PROTEINS CO. W.L.L

KUWAIT

kuwaitproteins.com

AL MAWASHI

KUWAIT

almawashi.com.kw

KUWAIT AGRICULTURE CO. W.L.L.

KUWAIT

ktagr.com

KUWAIT FOOD CO. (AMERICANA)

KUWAIT

americana-group.com

US FOOD SERVICE CO

KUWAIT

usfservices.com

OBEGI CONSUMER PRODUCTS S.A.L.

LEBANON

ocph.com

KFF - FOOD & BEVERAGE S.A.L. - UNITED DIST. FOOD

LEBANON

fattal.com.lb

PIERRE AZAR TRADING

LEBANON

patrading.co

MICHEL NASSIF & FILS S.A.L.

LEBANON

m-nassif.com.lb

AL TAGHZIAH

LEBANON

altaghziah.com

INTERAL S.A.R.L.

LEBANON

interal-lb.com

DAL MARE GROUP S.A.R.L.

LEBANON

dalmaregroup.com

DEKERCO S.A.R.L.

LEBANON

dekerco.com.lb

FIRST COMPANY

LEBANON

first-company.com

LES FILS DE CHAFIC HALWANY S.A.R.L.

LEBANON

halwany.com

M.M. SINNO & SONS

LEBANON

mmsinno.com

MANYFOOD S.A.R.L.

LEBANON

manyfood.com

AMFI

LEBANON

amfime.com

MABSOUT & IDRISS S.A.L. / HOSPI FOOD

LEBANON

Tel.: +9611995895

DIAMOND MEAT PROCESSING

UAE

almasadubai.com

CERTIFIED ANGUS BEEF LLC.

USA

certifiedangusbeef.com

HOSPITALITY NEWS ME | JUN-JUL 2019

PRODUCT ZONE

BEVERAGE

SAVOR THE FLAVOR

The world’s top syrup manufacturers and award-winning drink-making professionals get ahead of this year’s trending syrup flavors used to fashion coffee and cocktail-based drinks

de MONIN Williams Pear with its succulent, aromatic flavour, perfectly marrying cocktails, chocolate drinks, lemonades and deserts; Le Concentre de MONIN Green Tea with its tart notes, ideal for creative cocktails and iced teas; and trendy Le Sirop de MONIN Pink Peppercorn with its intense pink color, naturally sweet heart, unique spicy and aromatic punch that is just right for creative gin and tonics, cocktails and mocktails.

Olga Cassidy Trade Marketing Manager MEIA

MONIN Every year, Monin launches an exciting range of new products. So what’s hot this year and what are the most intriguing pairings for the new offerings? In 2019 MONIN introduced three new products in the Levant and Africa region, which are: Le Fruit

What trends have you noticed regionally/globally? Health and wellness globally is forecast to grow at 3 percent over the next five years. CAGR between 2017 and 2022 in the MENA region is higher, at 7 percent over the same period. Consumers are in search of allnatural ingredients and MONIN is the right fit for such consumers as our products are made with natural ingredients, without any artificial colors, flavors and are GMO/ gluten free. Also, as part of the health and wellness trend, plant-based diets have become popular as evidenced by last year’s 62 percent increase in plant-based claims in F&B products launched out of Europe. Dairy alternative milk is taking over shelves in supermarkets and in coffee shops. Twenty percent of Gen Z consumers worldwide are vegans. MONIN is an excellent fit for these consumers too, as about 90 percent of our products are suitable for vegans. How about a cup of delicious almond milk latte with Le Sirop de MONIN Salted Caramel? When it comes to the regional coffee trends, Spanish Latte is a hit. Initially made with condensed milk only, MONIN Beverage Innovators brought this trend to another level, playing with various Middle Eastern flavors and attractive color combinations. As for the bar trends, low and zero ABV cocktails are the fastest-growing category. The most popular cocktail of last summer was Orange Spritz with its sparkling mouthfeel, refreshing orange taste and light bitter notes. We suggest using Le Sirop de MONIN Orange Spritz with sparkling water and alcoholic or non-alcoholic white wine to achieve the low or zero ABV Orange Spritz cocktail. Also, gin cocktails are booming all over the world, including our region. Why not use your favorite gin with Le Sirop de MONIN Pink Peppercorn and a splash of tonic water to satisfy your craving? monin.com/emea

HOSPITALITY NEWS ME | JUN-JUL 2019

Abdelnoor Bahnam HORECA 2019 Lebanese Bartenders Competition winner An increasing number of customers are asking for no sugar, low calorie drinks. That's why big companies like Monin started making zero calorie naturally flavored products by blending natural sweeteners without any artificial ingredient to deliver the same authentic taste and bold aromas. Personally, I think that these new products will be a market hit in the coming years.

Eric van Beek 2018 Bacardi Legacy Champion The most in demand choices when adding to coffee-based cocktails is regular sugar or vanilla syrup, because these don’t add any flavor, rather just introduce a sweet taste and lend the drink additional texture. As for what is trending, these will probably be rum related and I have a feeling that pineapple, which has always been popular, will make an even bigger jump alongside some herbs and spices. As for the most trending innovation in the top bars, cordials are high on the list. However, bars that are a step above the rest are buying smaller amounts of syrups, instead opting to spend their time and effort into creating new flavors, textures and acidity levels that work best with their take on what the offered cocktails should taste like.

Williams Pear

With its succulent, delicate, soft flesh, the Williams Pear is now the most cultivated variety in the world. Le Fruit de MONIN Pear, made from a unique selection of fruit harvested when ripe, has been developed to preserve the many gustative qualities of this ancient fruit. With its mouthful, particularly aromatic flavour, and slightly grainy texture, this purĂŠe is ideal as a dessert topping, in cocktails, frappes, and smoothies. ďż˝

MONIN LEVANT & AFRICA: +961 1 883 963 MONIN Middle East & Indian Subcontinent: +971 4 452 0600

PRODUCT ZONE

BEVERAGE

ON THE MARKET VANILLA SPICE SYRUP

ROSE SYRUP

(winner of flavor of the year 2019) From origin to originality, this delicious blend of Madagascar vanilla and worldly spices is a must-try flavor experience. Add a touch of imagination and a hint of warm spice to lattes, mochas, iced coffee, dessert cocktails and more. Monin Vanilla Spice Syrup is a natural fit in hot, iced and frozen specialty coffee beverages, and offers sweet and spiced versatility in iced teas, lemonades, milkshakes and cocktails. MONIN monin.com

Elegant and subtle, this queen of flowers is unrivaled in flavor and reputation. Our Rose Syrup, with a rich aromatic flavor, adds a light, floral accent to springtime specialties and romantic cocktails. Monin Rose Syrup adds floral beauty to wine spirits, sodas, cocktails and mocktails. MONIN monin.com

TRUFFLE ELIXIR D'EXCEPTION Intense Elixir with rare ingredients, its precious aromas guarded secretly in a mysterious tinted bottle; raising coffee drinks and cocktails to a higher plane. 1883 MAISON ROUTIN 1883.com

COCA-COLA SIGNATURE MIXERS Now, with dark spirits making a comeback and the cocktail culture hotter than ever, Coca-Cola is teaming up with some of the world's most innovative mixologists to craft a line of mixers. Coca-Cola Signature Mixers will be sold exclusively in the U.K. starting in sleek Hutchinson glass bottles â&#x20AC;&#x201C; a nod to the silhouette of the first-ever Coca-Cola bottle from 1894. Each batch is stamped with the signature of its co-creator. COCA-COLA coca-colacompany.com

GIFFARD RHUBARB SYRUP Pure sugar syrup made from natural aroma with nice stewed rhubarb nose. Provides a rhubarb taste without being over sweet thanks to hint of freshness. GIFFARD giffard.com

HOSPITALITY NEWS ME | JUN-JUL 2019

GREEN TEA CONCENTRATE Perfectly captures the flavour of the infused leaves of this fresh, astringent tea. A real mix of flavors, the true taste of the infusion is unmistakable, with a light touch of sugar. MONIN monin.com

CERTIFIED ORGANIC KOMBUCHA CONCENTRATE With one bottle making around 12 drinks, thatâ&#x20AC;&#x2122;s a significant saving on existing pre-carbonated bottles. Soda Press Original Kombucha Syrup has a traditional sharp and slightly sour flavor with the addition of subtle crisp apple and peach notes. SODA PRESS CO sodapressco.com

GIFFARD SPECULOOS Speculoos is biscuit shaped (gingerbread men-style) supposedly to resemble Saint Nicolas and traditionally enjoyed during Advent, particularly in Belgium, the Netherlands, western Germany and northern France. Flavored with cinnamon, ginger, nutmeg, cloves, cardamom and white pepper. GIFFARD giffard.com

SUGAR-FREE SYRUPS The new syrups are available in some of IBC's best-selling and most versatile flavors including: Amaretto, caramel, hazelnut, chocolate, vanilla, gingerbread, salted caramel and a handy flavorless syrup which just adds sweetness. ITALIAN BEVERAGE COMPANY italianbev.co.uk

GIFFARD MATCHA Produced by a family owned company in the Loire Valley, France, that mixes Matcha green tea with hot water and then adds beet sugar to make this flavored syrup. GIFFARD giffard.com

THE SHAPE OF THINGS TO COME.

17 - 19 September 2019 Dubai World Trade Centre

Meet your buyers at the regionâ&#x20AC;&#x2122;s premier exhibition for the hospitality industry Part of

To book a stand please contact: dubai@thehotelshow.com or call +971 4 445 3627 www.thehotelshow.com

PRODUCT ZONE

CHOCOMANIA

DEW DROP GELATO PIE This delicious gelato pie, created by ice cream master Leonardo di Carlo, requires some practice, but if you get it right, the result is downright amazing

SOFT BISCUIT

ITALIAN MERINGUE Ingredients • 225g water • 338g sugar Preparation Mix together and heat up to 124°C. Leave to cool to 117°C. • 338g fresh egg whites Whisk in. • 150g dextrose Preparation Mix together and sieve into

previous mixture. • 113g powdered glucose DE 30 • 336g sugar Preparation Cook to 124°C and progressively mix together with previous mixture in stand mixer at medium speed until the meringue cools down to 25°C. Process immediately.

Ingredients • 450g whole egg(s) • 225g egg yolks • 365g sugar • 150g acacia honey Preparation Mix together. • 325g 35.2% cream EVEN • 10g finely grated lemon zest Cap’fruit • 3g fine salt • 10g orange zest Cap’fruit

Preparation Mix together into ice cream base and churn with ice cream machine.

WHITE GLAZING

VELVET SEMIFREDDO Ingredients • 525g Italian meringue • 330g Callebaut - Finest Belgian White Chocolate - Velvet POWER GELATO Ingredients • 1800g whole milk • 90g semi-skimmed milk • 105g sugar • 180g invert sugar • 75g powdered glucose DE 30 • 15g neutro 5

• 600g Callebaut - Power Milk Chocolate - Power 41 • 135g water Preparation Mix together into ice cream base and churn with ice cream machine.

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

HOSPITALITY NEWS ME | JUN-JUL 2019

Ingredients • 46g gelatin leaves • 500g Callebaut - Finest Belgian White Chocolate - Recipe N° W2 • 1bean(s) vanilla Preparation Add together. Ingredients • 200g water • 475g sugar • 500g glucose syrup DE 60

Preparation Mix into previous mixture. Ingredients • 425g almond powder • 180g flour • 12g baking powder Preparation Mix by hand into previous mixture and spread out 900 g of mixture on 40 x 60 cm sheet of baking paper. Bake at 200°C for 8-10 minutes.

• 350g condensed milk • 500g glucose syrup DE 60 • 350g condensed milk Preparation Boil together and pour onto previous mixture. Emulsify with hand blender without incorporating air bubbles. Leave to cool in refrigerator in airtight container. Emulsify before applying without incorporating air bubbles.

FINISHING AND PRESENTATION Ingredients • Q.S. Callebaut - Crispearls™ Milk Use a Drop mould to create the dew drop-shaped delicacy: a Velvet semifreddo center enveloped with Crispearls™ Milk Callebaut® CEM-CC-M1CRISP and a layer of Power gelato, placed on a soft biscuit base. Glaze with white glazing and place on a white chocolate Callebaut® W2 disk. Decorate with red-colored and yellow-colored meringue.

WE WERE THERE

OUT AND ABOUT - AWARDS FOLLOW

HOSPITALITYNEWSME

World Travel Awards 2019 winners The World Travel Awards Middle East Gala Ceremony 2019 took place at Warner Bros. World™ Abu Dhabi, with the key players and VIPs from across the region in attendance. WTA was established in 1993 to acknowledge, reward and celebrate excellence across all sectors of the tourism industry. Today, the WTA brand is recognized globally as the ultimate hallmark of quality, with winners setting the benchmark to which all others aspire. Each year, WTA covers the globe with a series of regional gala ceremonies staged to recognize and celebrate individual and collective success within each key geographical region. Highlighted winners of the World Travel Awards 2019 IRAQ Iraq's Leading Hotel 2019 Erbil Rotana

LEBANON Lebanon's Leading Luxury Hotel 2019 Le Gray Beirut

QATAR Qatar's Leading Hotel 2019 La Cigale Hotel Saudi Arabia Saudi Arabia's Leading Heritage Hotel 2019 InterContinental Riyadh Saudi Arabia's Leading Hotel 2019 Four Seasons Hotel Riyadh at Kingdom Centre Saudi Arabia's Leading Luxury Hotel 2019 Shaza Makkah

Georges Ojeil, GM, Le Gray Beirut

Lebanon's Leading Hotel 2019 Four Seasons Hotel Beirut Lebanon's Leading Hotel Suite 2019 Royal Suite @ Four Seasons Hotel Beirut Sherief Abouelmagd, GM, Shaza Makkah

JORDAN Jordan's Leading Lifestyle Hotel 2019 W Amman

For the detailed list visit: worldtravelawards.com/winners/2019/ middle-east

Key ApartHotel Beirut wins big The Travel and Hospitality Award organization, which selects hotels and tour companies around the world on an annual basis, elected The Key ApartHotel as winner of the ‘Luxury ApartHotel of the Year 2019’ in Lebanon. Lebanon's Leading Business Hotel 2019 InterContinental Phoenicia Beirut Esra Parin, GM, W Amman

Jordan's Leading Resort 2019 Mövenpick Resort & Spa Tala Bay Aqaba KUWAIT Kuwait's Leading Business Hotel 2019 Jumeirah Messilah Beach Hotel & Spa Kuwait's Leading Hotel 2019 Sheraton Kuwait, A Luxury Collection Hotel

Manrique Rodriguez, GM & Said Abou Ezzedine, Director of Operations, InterContinental Phoenicia Beirut

Lebanon's Leading Resort 2019 Le Royal Hotel Beirut

Mazen Al-Mhana, Executive Assistant Manager, Sheraton Kuwait

Kuwait's Leading Luxury Hotel 2019 The Regency Hotel Kuwait

HOSPITALITY NEWS ME | JUN-JUL 2019

Phoenicia Beirut awarded Best Business Hotel in Beirut The InterContinental Phoenicia Beirut has been named Best Business Hotel in Beirut at the 2019 Business Traveller Middle East Awards, which took place at Grand Plaza Mövenpick Media City – Dubai.

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