Hospitality News ME - June / July 2021 (Issue 134)

Page 19

SUPPLIERS

WHY AUSTRALIAN MEAT IS GROWING MORE POPULAR IN THE GCC The Australian meat and livestock industry is a key supplier of safe, nutritious and halal-certified meat to the MENA region and assists in ensuring food security of the region.

Meat & Livestock Australia (MLA), a producer-owned company, provides marketing, research and development services for the Australian cattle, sheep and goat industries.

In an interview, Sam Gill, regional manager for MLA MENA, said: “The country of origin has become a rather important consideration, with around 50 percent of consumers in the GCC favoring Australian as an already-trusted supplier of red meat over other import suppliers. The combination of an unspoiled, wide and open environment as well as an unwavering commitment to quality is what makes our product so special.”

BRINGING THE FINEST EUROPEAN APPLES TO THE MIDDLE EAST

apple producing regions are the Loire Valley, southwest and southeast France. Nearly 65 percent of French apples carry the ecofriendly label.

Daniel Soares, marketing export manager of Interfel, tells us how French apples are being promoted to consumers in the Middle East.

What are the apple varieties?

What’s special about French apples? France produces on average 1.4 million tons of apples each year. The three main

Seventy percent of the apples produced in France comprise classic varieties: Gala, golden, Granny Smith, Braeburn, Fuji, red, Elstar, Jonagold. The remaining 30 percent are specific orchard apples: Jaz™, Pink Lady®, Joya®, Choupette® and Antares®. We also have PGO apples like the apples from Limousin.

With consumers prioritizing health and safety when choosing ingredients, it is important to highlight that the Australian meat industry implements worldleading practices and employs the latest technologies in processing and packing to deliver wholesome, safe food to Middle Eastern markets. “Premium Australian meat brings traditional flavor to my table in both quality and texture,” added Gill. “Consumers will find it as delicious as, or perhaps even tastier than, dishes made from local meat.” lambandbeef.com Read the full interview on hospitalitynewsmag.com

Do you have a chef brand ambassador? Yes, chef Charles Soussin. We share his recipes on our Instagram page (@FruitVegFromFr). interfel.com Read the full interview on hospitalitynewsmag.com

ENTREPRENEURSHIP AT ITS BEST WITH JOHN BALIAN What can you tell us about your company? BIM POS provides a full spectrum of pointof-sale and ERP solutions for hospitality and retail management, targeting medium to large multi-brand businesses. Our unique solutions range from front-end point-ofservice and customer-service tools to backoffice operation management systems that automate the entire operations of a business.

An entrepreneurial mindset is How were you able to overcome the what drove John Balian, CEO of challenges of Covid-19? Firstly, we worked remotely and continued BIM POS, to pursue ambitious to serve our clients, who are located in 30 expansion plans, despite the countries, from home. Our teams were challenges of Covid-19. Here, accessing their workspaces on cloud we learn more about the easily and securely. We also prioritized very urgent and high-priority requests in products and services offered by BIM POS and how the firm is order to assist our clients in overcoming meeting the needs of its clients. pandemic-related problems. We did most

of the implementations and client trainings remotely, introduced new products — like the contactless digital menu — in-house digital menus and opened integrations with many e-commerce websites to ease the delivery process and purchasing experience of our customers’ clients. Furthermore, we grew our team by 20 percent and witnessed an increase in sales by empowering our sales channels around the world and opening our second franchise office in Ghana.

What’s your most recent news? Our newest products are contactless mobile digital menus, self-checkout terminals, third-party integrations with e-commerce websites and food aggregators. Furthermore, our latest project is franchising BIM POS to Ghana and hopefully to other countries. bimpos.com Read the full interview on hospitalitynewsmag.com

JUN - JUL 2021 | HOSPITALITY NEWS ME

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Articles inside

Seductive spring recipes

1min
page 80

Incider scoop

5min
pages 78-79

What’s baking?

3min
page 76

How to personalize your guest experience

2min
pages 72-73

Between the breadlines

4min
pages 74-75

Getting locals into your hotel restaurant

3min
pages 70-71

Misconceptions of micromanagement

3min
pages 68-69

Marc Chehade talks F&B concepts beyond borders

2min
pages 52-53

How Lebanon’s franchising sector is faring

4min
pages 60-61

Empowering women through franchising

1min
page 59

Grilling with BBQ Bros

2min
pages 56-57

The right way to export your franchise abroad

2min
page 58

Manchising happily ever after

4min
pages 54-55

Finding the right franchise partner

4min
pages 50-51

Sandwich W Noss: a cut above the rest

3min
pages 48-49

Rabih Fakhreddine, a trendsetter in the F&B and nightlife scene

3min
pages 44-45

The case for franchising

4min
pages 46-47

Handling no-shows at restaurants

3min
page 33

Hotel franchising in the Middle East

3min
pages 42-43

The truth behind artificial intelligence

6min
pages 38-41

Getting to grips with Generation Z

5min
pages 34-35

America’s great restaurant rebound

3min
pages 28-29

The kitchen’s hottest rising stars

9min
pages 30-32

Redefining hotels in the Airbnb era

4min
pages 24-25

Chefs

2min
page 18

Hotels

8min
pages 10-15

Suppliers

3min
page 19

ATM 2021: the first in-person travel and tourism event in the world since the onset of Covid-19 The Hotel Show Dubai returns for its 21st edition Calendar

3min
pages 20-21

Magical Morocco

4min
pages 22-23

Designing the ultimate guest room

4min
pages 26-27

Food & Beverage

6min
pages 16-17
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