Hospitality News ME # 135

Issue 135 | Aug-Sep 2021

hospitalitynewsmag.com

ALL EYES ON EGYPT

A DESTINATION WITHOUT LIMITS P.26

BEYOND SHOPPING

SPECIAL REPORT

INFLUENTIAL HOTELIERS UNVEIL THEIR UPCOMING PROJECTS

P.42

WHAT’S NEXT FOR MALLS? P.30

MARIO AOUN, OWNER OF BBQ BROS, TALKS EXPANSION

P.15

QATAR’S REVIVAL • INSTAGRAMMABLE & FUNCTIONAL TABLEWARE TRENDS • THE RISE OF VEGANISM

EDITOR'S VIEW

Group editor Nouhad Dammous

Despite the current challenges this wonderful country faces, I remain positive.

Managing director Joumana Dammous-Salamé Publication manager Randa Dammous-Pharaon Publication executive Rita Ghantous Graphic designer Ibrahim Kastoun Features consultant Rana Freifer Sub-editors Miriam Dunn Lisa Jerejian Account managers Michel Ajjoub, Maha Hasbani, Josette Hikri advertise@hospitalitynewsmag.com Subscription executives Houayda Haddad-Roumman Mirna Maroun subscribe@hospitalitynewsmag.com Circulation coordinator Rita Nohra-Kejijian News news@hospitalitynewsmag.com Published by Hospitality Services LEBANON Borghol Building, Dekwaneh Tel: +961 1 480081 UAE HSME Tel: +971 585098057 info@hospitalityservices.me www.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 RISE OF VIRTUAL HOSPITALITY TRADE SHOWS Nouhad Dammous, editor-in-chief of Hospitality News Middle East, discusses the trend of online exhibitions and why they make sense.

A virtual trade show is an online event that allows exhibitors and visitors to interact in a digital environment, rather than a physical one.

Virtual trade shows are considered the online equivalent of traditional trade shows. However, unlike their physical counterparts, virtual trade shows are not limited by their geographical location. Visitors can attend virtual trade shows anywhere, anytime; all that’s required is a computer or mobile device and a good internet connection.

Thirty percent of people are more likely to speak to a person in a virtual booth, so virtual trade shows are transforming exhibitor-attendee interactions. With interactive features, such as live events, chat rooms, webinars, webcasts and more, virtual trade shows are extending exhibitors’ reach and access to user behavior data without compromising on attendee experience.

Why choose a virtual trade show?

- Around 81 percent of trade show attendees have buying authority.

- Virtual trade shows are cost effective, reducing expenditure on things such as venue and booth hire.

- On average, 64 percent of virtual trade show attendees are not existing clients of exhibitors.

- Interaction at virtual events is often greater, with around 30 percent of people more likely to speak to a person in a virtual booth and 47 percent of people more likely to ask a question.

In response to the current crisis in Lebanon and to safeguard the future of HORECA, an annual hospitality and foodservice trade show that has been running since 1995, in May 2021, Hospitality Services launched a virtual exhibition for hotels, restaurants and similar establishments.

Nouhad Dammous Editor-in-Chief Docteur Honoris Causa

In this issue Aug - Sep 2021

EDITOR’S VIEW

Why hospitality leaders of the future must embrace technology

NEWS

03

In-depth news and interviews from around the region 08 Industry 10 Hotels 14 Food & Beverage 16 Chefs 18 Suppliers

HORECA NETWORK

What's on the horizon for the renowned hospitality trade show in Lebanon, Kuwait, Saudi Arabia, Jordan and Oman?

EVENTS

22

SEEN AND HEARD

20

23

10

Ben Wozny’s life-long journey with Hyatt Hotels

AUB's webinar series on the Middle East’s restaurant sector Calendar

WHERE TO BE SEEN AHIC 2021 World Forum on Gastronomy Tourism

20

HORECA round-up

29

The return for Qatar

BUSINESS

4

EYE ON

26

All eyes on Egypt

28

MARKET UPDATE The return of Qatar

TRENDS

30

The future role of malls in the Middle East

F&B

32

Redefining F&B

LODGING

34

Luxury on the horizon in KSA

TECHNOLOGY

36

The big tech debate

HOSPITALITY NEWS ME | AUG - SEP 2021

@Hospitality_Mag

HospitalityNewsME

HOSPITALITY SERVICES delivering valuable business BUSINESS, FOOD & LIFESTYLE EVENTS 5-7 SEP 2021

31 May-2 June 2022

TBA

10 Edition

1 Edition

10 Edition

Bringing hospitality professionals and industry experts together for the only show of its kind in Oman. horecaoman.com

Kuwait’s annual hospitality and foodservice event. horeca-kuwait.com

SAUDI HORECA|riyadh 25,000+ The largest event of its kind in visitors Saudi Arabia, gathering hospitality professionals and industry experts. saudihoreca.com

14-16 Oct 2021

5,000+ visitors

whisky live beirut 5th Edition

A must for whisky enthusiasts and connoisseurs, showcasing the finest and rarest whiskies on the market. whiskylivebeirut.com

4-6 NOV 2021

BEIRUT COOKING FESTIVAL 9 Edition th

15,000+ The ultimate culinary event visitors highlighting the country’s top chefs, leading food and beverage brands, artisanal products and the art of living. beirutcookingfestival.com

SALON DU CHOCOLAT BEIRUT 6 Edition

Dedicated to chocolate, the salon welcomes the country’s top chocolatiers and hosts the finest chocolate brands and chefs from around the world. salonduchocolatbeirut.com

SALON DU CHOCOLAT DUBAI 1st edition

Salon du Chocolat Dubai is a show dedicated to those passionate about chocolate.

Bringing together professional chocolate tasters, chocolatiers and chocolate enthusiasts. salonduchocolatdubai.com

7,000+ visitors

Bringing together professionals and exhibitors from Jordan and the wider region. horeca-jordan.com

22-25 Mar 2022

HORECA LEBANON 27th Edition

The region’s largest annual business meeting place for the hospitality and foodservice industries.

horecashow.com

GARDEN SHOW & SPRING FESTIVAL

18,000+ visitors

17th Edition

An essential destination for outdoor enthusiasts, with plants, flowers and ideas to enhance and decorate outdoor spaces. the-gardenshow.com

TBA

Saudi HORECA|dammam 1st Edition

Bringing hospitality professionals and industry experts together for the only show of its kind in Dammam. saudihoreca.com

8-10 Jun 2022

TRAVEL LEBANON 7th Edition

18,000+ visitors

An annual celebration of Lebanon’s magnificent beauty spots, travel destinations and the best summer activities. lebanontraveler.com 5,000+ visitors

6th Edition

A must for whisky enthusiasts and connoisseurs, showcasing the finest and rarest whiskies on the market. whiskylivebeirut.com

BEIRUT COOKING FESTIVAL 15,000+ The ultimate culinary event visitors highlighting the country’s top chefs, leading food and beverage brands, artisanal products and the art of living. beirutcookingfestival.com

3-5 NOV 2022

SALON DU CHOCOLAT BEIRUT

Publications & DIGITAL PLATFORMS

HOSPITALITY NEWS MIDDLE EAST

Focusing on the latest news, innovations and trends within the region’s hospitality and foodservice sectors.

Daily news bulletins on hospitalitynewsmag.com

TASTE & FLAVORS

3-5 NOV 2022

15,000+ visitors

The ultimate English language food and lifestyle reference, packed with recipes, chefs’ picks, gift ideas, home and gardening tips, and lifestyle advice.

Daily updates on tasteandflavors.com

LEBANON TRAVELER

Lebanon’s key tourism reference, highlighting the country’s best kept urban and rural secrets, top destinations and activities.

Daily updates on lebanontraveler.com

7TH Edition

Dedicated to chocolate, the salon welcomes the country’s top chocolatiers and hosts the finest chocolate brands and chefs from around the world. salonduchocolatbeirut.com

17-19 NOV 2022

SALON DU CHOCOLAT DUBAI 16,000+ visitors

8,000+ visitors

8-10 Jun 2022

10th Edition

18-20 NOV 2021

7th Edition

th

whisky live beirut 15,000+ visitors

TH

HORECA JORDAN

st

13-15 Oct 2022

4-6 NOV 2021

7-9 Dec 2021

HORECA KUWAIT

HORECA OMAN

th

2nd edition

Salon du Chocolat Dubai is a show dedicated to those passionate about chocolate.

Bringing together professional chocolate tasters, chocolatiers and chocolate enthusiasts. salonduchocolatdubai.com

INITIATIVES A social initiative that reinforces Beirut’s global reputation as a center of excellence, talent and creativity.

Celebrating the finest culinary experiences across Beirut.

For enquiries Dekwaneh, Main Road | Tel +961 1 480081 | Fax +961 1 482876 | P.O.Box 90155 Jdeidet-El-Metn 1202 2020 Beirut - Lebanon info@hospitalityservices.me | hospitalityservices.me

SPECIAL REPORT: NEW PROJECTS

42 54 56

11 influential hoteliers talk developments in MENA An alternative lodging experience A snapshot of growth: the Middle East’s hospitality sector Making room: the Middle East’s hotel boom Regional megaprojects and opportunities for hospitality investors

SOLUTIONS

62

How to build a winning team

64 66

The art of negotiating agreements Knowing your inventory

PRODUCT ZONE

58 60

HUMAN RESOURCES

39

New projects

64

The art of negotiating agreements

MANAGEMENT

EQUIPMENT 68 Fit for an Instagram table FOOD Veganism in the UAE 70

BEVERAGE

72

Latest trends in vegan drinks

74

ON THE MARKET New products

CHOCOMANIA

76

Trio brownie platter

FOR UP-TO-THE-MINUTE NEWS FROM THE HOSPITALITY INDUSTRY, VISIT

HOSPITALITYNEWSMAG.COM

Coming issue October - November 2021 • Special report Coffee • Influencers Recruitment agencies • Equipment Coffee machines • Food Chocolate • Beverage Coffee

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68

Tableware and Glassware

NEWS

INDUSTRY

CITY & GUILDS TRANSFORMING LIVES ONE CERTIFICATE AT A TIME Dr. Tony Degazon heads the City & Guilds Group responsible for operations in the Middle East, North Africa and Europe.

HN spoke to the regional manager about how he deals with the responsibility of overseeing 400 technical and vocational centers and his pride in certifying approximately 25,000 people each year.

What are the benefits of City & Guilds qualifications?

For 140 years, City & Guilds services have been designed to recognize vital workplace skills by providing work-related qualifications, apprenticeships and accredited programs. City & Guilds helps people in more than 80 countries develop the skills needed to land their first job, launch their career, become competent and assume any role in any country.

Do you have any new partnerships in the works?

City & Guilds works with employers and vocational training providers that place quality and excellence at the heart of what they do. Saudi Arabia is investing in the hospitality and tourism sector, and City & Guilds is working with WorldChefs to provide young Saudis with meaningful and exciting career opportunities in the industry. cityandguilds.com Read the full interview on hospitalitynewsmag.com

IATA: GLOBAL PASSENGER NUMBERS TO SURPASS PRE-COVID-19 LEVELS IN 2023 The International Air Transport Association (IATA) and Tourism Economics released a long-term view for post-Covid-19 passenger demand recovery, which demonstrates that people remain eager to travel in the short and long term.

As per the forecast, global passenger numbers are expected to reach 52 percent of pre-Covid-19 levels (2019) in 2021.

In 2022, global passenger numbers are expected to further recover, reaching 88 percent of pre-Covid-19 levels, while in 2023, global passenger numbers are

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HOSPITALITY NEWS ME | AUG - SEP 2021

expected to surpass pre-Covid-19 levels (105 percent). By 2030, global passenger numbers are expected to have risen to 5.6 billion. That would be 7 percent below the pre-Covid-19 forecast and an estimated loss of two to three years of growth due to the pandemic.

TRENDING ON

HOSPITALITYNEWSMAG.COM Desert Adventures Tourism to extend into the KSA

On the second day of the Arabian Travel Market in Dubai, Ajlan & Bros Holding Group and Desert Adventures Tourism signed a partnership agreement setting the course to establish a full-service destination management company in the Kingdom of Saudi Arabia. The two companies are joining forces with the intention of building the leading destination management company in KSA, based on innovative tourism products, the highest quality of service and unique experiences for travelers.

Updates from UNWTO

The World Tourism Organization (UNWTO) and Google have signed a new agreement to lead global tourism’s recovery through innovation, education and market intelligence.

The new MoU builds on past cooperation between the UN specialized agency for tourism and Google. With destinations in some parts of the world looking to restart tourism, the new partnership will focus on harnessing the power of innovation, education, data and market intelligence to drive sustainable and inclusive recovery.

Furthermore, UNWTO launched the Jobs Factory, powered by Hosco, the global hospitality network. This platform is designed to connect talent with employers across the sector, being the perfect solution for hospitality recruitment.

The Jobs Factory harnesses Hosco’s power of machine learning, algorithms and deep learning to match candidates with suitable positions, both locally and internationally.

Job seekers are able to create a profile, search for positions that match their experience and skills, and set up job alerts to be informed of the latest opportunities.

The platform also helps tourism businesses and organizations to find and recruit the best talent. unwto.org

Beyond 2030, air travel is expected to slow due to weaker demographics and a baseline assumption of limited market liberalization, giving average annual growth between 2019 and 2039 of 3.2 percent.

IATA’s pre-covid-19 growth forecast for this period was 3.8 percent. iata.org

NEWS

HOTELS

ON THE PULSE WITH KOSTA KOUROTSIDIS “Do small things in a great way” is Kosta Kourotsidis’s mantra.

The seasoned hotelier, who has spent the past 25 years working in hotels across Germany, Ireland and the Middle East, gives us the lowdown on what he has planned for Fairmont Hotels and Resorts’s Dubai, Ajman and Fujairah as properties Cluster General Manager.

What does your new role as cluster general manager for Fairmont’s Dubai, Ajman and Fujairah properties entail?

I will be working closely with the commercial team to drive the successes of the three properties and create opportunities to cross-promote the destinations.

BEN WOZNY'S LIFE-LONG JOURNEY WITH HYATT HOTELS Having joined Grand Hyatt Berlin in 2000, then fulfilling various roles for the brand across the globe, Ben Wozny has a longstanding relationship with Hyatt Hotels. In his latest appointment as GM of Grand Hyatt Amman, he reflects on his journey with the group and his plans for the future.

What is your vision for Grand Hyatt Amman?

Grand Hyatt Amman is a property imbued with history, stories and opportunities.

Coming in with a fresh mindset and fully energized after my Covid-19 sabbatical, I aim to help all of our team members strive for excellence and, most importantly, experience joy and pride in their daily duties.

What added value does your experience as an operations lead of digital transformation bring to your current position?

The digital transformation within Hyatt is all about sparking new ideas and bringing

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HOSPITALITY NEWS ME | AUG - SEP 2021

together personnel from corporate, regions and hotel teams to see what it is we all want to do. Sometimes it is as easy as listening to everyone, finding the one goal everyone is after and helping the teams understand other points of view before going into piloting and testing. I have always been a strong believer in trying new things and testing out boundaries, so I guess the change management portion of my past assignments will help us bring even more creativity to life at Grand Hyatt Amman.

What is it about Hyatt Hotels that has instilled such loyalty in you?

I have been very lucky; Hyatt has offered me great opportunities around the globe over the past 20 years, and because of this, it has never felt as though I was with one company for too long. It has felt more like a life-long journey with never-ending discoveries. Hyatt has always been a very flexible and open company, and given Hyatt’s past growth and future growth plans, I am happy that we are still one big family and very approachable.

Read the full interview on hospitalitynewsmag.com

What are the biggest challenges in overseeing these properties?

The biggest challenge is keeping pace with our success. To tackle the travel restrictions, we created a niche in the market for staycations and, with the rise in demand for new experiences, we enhanced the idea by creating “destinations” for domestic travelers.

How will you reposition Fairmont’s Sheikh Zayed Road property and refresh its offering?

Fairmont Dubai is an icon and is considered a landmark by many. By refurbishing the rooms, we were able to offer business travelers a fresh, new experience, catering to both their business and culinary needs.

This can be seen in the extensive dining and lifestyle options available at the property.

Read the full interview on hospitalitynewsmag.com

hospitality starts here

Mkalles 2001 Center │ Beirut, Lebanon T: +961 1 688 735 │ +961 1 688 736 │ F: +961 1 688 354 │ M: +961 3 250 997 E-mail: armobel@armobel.net │ www.armobel.net

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NEWS

HOTELS

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PEOPLE ON THE MOVE

IHG APPOINTS GM FOR CROWNE PLAZA MUSCAT OCEC InterContinental Hotels Group (IHG) appointed Adam Deverson as the general manager of Crowne Plaza Muscat OCEC. Before joining Crowne Plaza Muscat OCEC, Deverson served as the director of food and beverage at Crowne Plaza Hunter Valley. He acquired several years of experience in the industry as the director of food & beverage in Riyadh, Saudi Arabia, and surpassed topline GOP and RevPAR targets.

Deverson also completed task force positions at Voco Kirkton Park and InterContinental Haymon Island.

ROTANA REAPPOINTS JOSEPH ABOU YAGHI AS CORPORATE VICE PRESIDENT HUMAN RESOURCES Rotana continues to add to its team to execute an ambitious development strategy in both local and international markets.

Joseph Abou Yaghi has been reappointed as corporate vice president human resources.

He will be responsible for developing, delivering and promoting best practices in human resource management for the group and its diverse portfolio of brands. With a wealth of experience and deep industry knowledge, he is an accomplished people and culture leader with a proven track record in shaping and governing exceptional human capital and organizational culture.

ANTOINE FLOUTY MADE DIRECTOR OF OPERATIONS FOR IHG MANAGED AND FRANCHISED ESTATES Antoine Flouty has been named the new director of operations for IHG managed and franchised estates in Russia, CIS, Georgia, Ukraine and the Baltics States.

Having held senior positions as operations manager and GM, Flouty has more than 26 years of experience in the industry, 24 of which have been spent with IHG in numerous locations such as Beirut, Doha, Abu Dhabi, Bahrain, Amman and Kuwait City.

BHAVESH RAWAL BECOMES HOTEL MANAGER OF TWO NEW MARRIOTT PROPERTIES Hospitality veteran Bhavesh Rawal has been appointed hotel manager of the brand new Aloft Hotel Al Mina and Element Hotel Al Mina.

Rawal’s appointment plays a crucial role in supporting Marriot International’s continual growth and expansion strategy throughout the region.

GRAND SWISS-BELHOTEL WATERFRONT, SEEF, BAHRAIN APPOINTS A NEW GM Swiss-Belhotel International announced the appointment of Fakhri Hindiyeh as GM for Grand Swiss-Belhotel Waterfront Seef. The newly opened property is the chain’s very first hotel under the high-end brand Grand Swiss-Belhotel.

During his tenure as GM, Hindiyeh was recognized as one of the top GMs and was awarded for his efforts.

MICHEL NADER APPOINTED AREA VP FOR THE UAE AT MARRIOTT INTERNATIONAL Marriott International has appointed Michel Nader as its area vice president for the United Arab Emirates.

In his new role, Nader will oversee the company’s operations in the country, which is currently home to 60 operating hotels and over 16,000 rooms across 20 brands. He will take over from Sandeep Walia, who moves into his new role as COO for the Middle East on July 1, 2021.

Nader brings over 20 years of international experience in the hotel industry. Most recently, he was the market vice president for Saudi Arabia, Bahrain and Egypt for Marriott International.

FOR UP-TO-THE-MINUTE NEWS ON THE STORIES THAT MATTER TO YOU MOST, read it first on hospitalitynewsmag.com 12

HOSPITALITY NEWS ME | AUG - SEP 2021

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NEWS

F&B

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FOOD TECH PLATFORM KITCH-IN GOES LIVE WITH FOUR VIRTUAL BRANDS Kitch-In, the innovative food technology platform developed

by Evgeny Kuzin, Chef Izu Ani and Accor, is now live.

Dubai residents and tourists can enjoy what the concept has to offer through four digital restaurant brands, including Japanese street food from Jimoto, Korean cuisine from Seoul Sister, Italian delicacies from Gigi and Greek favorites from Ap’ola, delivered to their door or Accor hotel room.

Evgeny Kuzin, concept creator, said: “KitchIn is a fully integrated digital structure, meaning that we can manage quality control at every stage of the order process, from the menu to the kitchen and delivery.”

Adrian Azodi, CEO of Kitch-In, said: “The delivery space has grown exponentially in recent years; it is an evolving industry of international focus. There has been a huge rush to create cloud kitchens, whereas with Kitch-In, we are utilizing the existing kitchens located in properties within the

Accor network, with a digital solution.

The technology works in parallel with our knowledge and the experience of our founding team, spanning all angles of the industry.” kitch-in.com Read the full interview on hospitalitynewsmag.com

GRUBTECH AND FOODICS PARTNER TO EMPOWER RESTAURANTS AND CLOUD KITCHENS Grubtech, an all-in-one SaaS platform for cloud kitchens and delivery-centric restaurants, announced its strategic partnership with Foodics, a point of sale (POS) and management system for restaurants.

Through this partnership, Foodics’ customer base of over 7,000 restaurants will be integrated into a variety of food aggregators, such as Talabat, Jahez, and Careem.

Grubtech’s customers will have access to an advanced restaurant point of sale.

The integration will provide restaurants with the ability to centrally manage menus across all channels and automatically receive orders from food aggregators directly into

the Foodics POS. It will also ensure that restaurants have a single source of truth for orders made online and in store. By doing so, restaurants will eliminate the need to deal with a multitude of tablets from food aggregators, allowing them to save time and effort while preventing errors from occurring, and to remained focused on the main job at hand.

Mohamed Al Fayed, co-founder and CEO of Grubtech, said: “Reliance on online food ordering has accelerated in the last year and will continue to grow, bringing about a number of new challenges for restaurants, such as efficiently dealing with omni-channel food ordering, maximizing efficiency and reducing the time from order to doorbell." grubtech.com Read the full interview on hospitalitynewsmag.com

ALBAIK SET TO DEBUT IN DUBAI WITH A NEW BRANCH AT THE DUBAI MALL ALBAIK, one of Saudi Arabia’s favorite homegrown brands, is coming to Dubai.

The popular restaurant chain is set to open a new branch in Dubai Mall, which will bring ALBAIK’s range of dishes to the UAE. The Saudi concept is entering the UAE market in collaboration with ServQuest, formed and established by National Holding, Abu Dhabi.

It is dedicated to operating and expanding ALBAIK across the seven emirates of the UAE, led by an expert team of operators.

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ALBAIK recently opened the world’s first eight-lane drive-thru for its food trucks in the Saudi city of Tabuk, attracting a queue of cars more than four kilometers long.

ALBAIK was encouraged to bring its unique brand of crispy delicious meals to Dubai, after successfully opening three branches in Bahrain at the end of 2020. With a variety of products catering to every taste, the new 355-square-meter restaurant will serve a wide array of chicken, seafood, grilled dishes, wholesome vegetarian options,

such as falafel sandwiches, generous side dishes and a range of delightful desserts and beverages. albaik.com Read the full interview on hospitalitynewsmag.com

Advertorial

BBQ BROS: TAKING THE ART OF GRILLING TO A NEW LEVEL A number of key factors have given BBQ BROS a competitive advantage in the F&B industry, enabling the brand to expand to Egypt in early 2020 and then into Kuwait in 2021. We asked Mario Aoun, the firm’s owner and director, about the path to success and BBQ BROS’ latest venture.

How did BBQ BROS begin and how has the brand evolved?

We started BBQ BROS in Beirut in 2017 with just a catering department. A fully fledged outlet opened shortly after. We had a feeling that hybrid open-fire grilling techniques would invade other markets, so we began developing the business in Egypt and signed a joint venture agreement in mid-2020.

The first outlet was in El Gouna, followed by a catering division in Cairo to serve all of Egypt. Next came the outlet in Zed Park Cairo, and finally we opened in Sahel in early July 2021: two seasonal locations in Marassi and Playa Seashell.

What can you tell us about the latest project in Kuwait?

We are pleased to announce the signing of a franchise agreement with ALARGAN International Real Estate Company, one of the most reputable hospitality developers in Kuwait. The group owns ARGANA Hotels & Resorts, where we will open our first BBQ BROS outlet, with 200 square meters of indoor and 200 square meters of outdoor

space, in Q4 2021. In addition, we will launch a catering operation in early 2022, allowing us to serve the best of BBQ BROS at any outdoor location in Kuwait.

The huge open grill takes pride of place in the restaurant, allowing guests to watch as delicious steaks, burgers, chicken and fish are cooked to perfection.

Why did you decide to branch out into the Kuwaiti market?

Are you adapting your concept to suit local tastes?

Being one of the most demanding markets in the GCC, with high income per capita, Kuwait was an ideal destination for us. We knew we could develop our brand there and satisfy the high demand for quality openfire grilling. However we had to choose the right franchisee. ALARGAN International Real Estate Company happened to be the perfect match, and we are very confident that they will be able to manage our brand with the same attention to detail, taking the BBQ BROS experience to the next level in the Kuwaiti hospitality market. Much like the rest of the Middle East, BBQ BROS features a real show, with our fire grill performing a dual function of production and entertainment.

Guests can not only enjoy a wide range of gourmet food products but also cherish the entertainment created by flame cooking.

One of the biggest challenges for global brands is how to maintain consistency while adapting to local preferences. The BBQ BROS concept can be adapted to a wide variety of tastes, especially when it comes to local specificities and trends.

Do you have any updates on your franchising plans?

We are actively working with potential franchisees and partners to grow our brand in Saudi Arabia and the UAE, a target we are aiming to achieve by 2022. However, the GCC is not our only focus, as we are already in contact with several F&B developers in Europe and America.

AUG - SEP 2021 | HOSPITALITY NEWS ME

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NEWS

CHEFS

A PASSION FOR PASTRY WITH CHEF PAUL HAYWARD Hailing from the UK, chef Paul Hayward has been serious about pastry since he was 16. By the age of 23, he was an executive pastry chef, working at The Ritz in London. Today, Hayward is the consultant and owner of Ph by Design. We learn more about his passion for pastry.

How does it feel to be a worldrenowned, award-winning pastry chef?

pastry dishes from around the world and, most importantly, the science behind what each ingredient brings to a recipe was key.

It is only then that you can build your own legacy while sharing knowledge with each new generation of pastry chefs, thereby creating future industry leaders. All of this is far more valuable than gold medals.

How are you transmitting your unique style and creativity through Ph by Design?

My cooking style has developed as a result of my experiences and travels. I taste as many I don’t feel famous and never aimed for fame; different ingredients as I can from different I just wanted to learn as much as possible countries, understanding the heritage of from the best chefs and fully understand my each place. I also keep an eye on what’s chosen trade: pastry. Discovering classical trending and incorporate these flavors

ZYAD HILAL TALKS KUWAIT’S CULINARY SCENE

As a chef consultant, menu and concepts engineer, secretarygeneral of Kuwait Chef, corporate executive chef of BFC Group and Officier Maître Rôtisseur, among other things, Zyad Hilal has a wealth of experience when it comes to the culinary arts. We sat down with the Kuwait-based chef to hear more about his journey.

What have been your most notable career milestones?

Honestly, there are many things that I am proud of in my career. However, my biggest accomplishment, as a chef, is the original way I prepare oriental food with a twist. I present each dish differently to how it is

into my dishes. Right now, I’m known for international desserts that celebrate Arabic and Emirati flavors in a modern way. instagram.com/chefpaulhayward Read the full interview on hospitalitynewsmag.com

done traditionally, putting my own spin on them.

What makes Kuwait’s culinary scene different and how are you contributing to taking it to the next level?

Kuwaiti food is special in its own way. There are some elements, such as certain spices, that we can’t omit or replace. I add a unique touch to the presentation while maintaining the same original flavor.

Which food event has been most memorable and why?

I have participated in several seminars and exhibitions, and I have judged at different shows. However, the one that is closest to my heart and always on my mind is the Salon Culinaire at HORECA. bfc.com.kw Read the full interview on hospitalitynewsmag.com

CHRISTOPHE PRUD’HOMME HONORED WITH LIFETIME ACHIEVEMENT AWARD Christophe Prud’homme, executive chef of Crowne Plaza Dubai, is committed to delivering the best guest experience. HN caught up with the exuberant chef to hear about his unusual career path and how it feels to be recognized for his work.

What did it mean to you to receive a lifetime achievement award?

This particular award is the result of continuous work and fantastic relationships; it comes as a reward for personal and family commitment and dedication. My advice to

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everyone — amateurs and professionals alike — is give everything your best; cook the best and eat the best.

In your opinion, how has Covid-19 affected culinary tastes?

The coronavirus has definitely impacted all culinary trends and offerings. Most businesses had to adapt to keep business alive. Customers’ expectations also had to change. Many people sought food home delivery, particularly during self-isolation.

It was important to follow the health guideline of authorities to create a safe and pleasurable dining-out experience. This impacted revenues, as we had to reduce the number of guests per restaurant due

to social distancing. At the end of the day, our main objective was to keep our guests and team safe and come up with innovative ideas of generating revenue. crowneplazadubai.com Read the full interview on hospitalitynewsmag.com

NEWS

SUPPLIERS

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

NESPRESSO LAUNCHES PERU ORGANIC IN KSA Peru Organic, the first certified organic coffee by Nespresso, was officially launched in KSA on Wednesday, June 9. The virtual B2B event introduced the latest addition to the Professionals Origin range, a singleorigin coffee sourced exclusively in Peru.

The revamp of the Nespresso Professional Origins range is an important milestone because Nespresso is presenting its first 100 percent organic coffee. Indeed, Peru Organic — which has been in development since 2019 — specifically caters to the growing number of consumers worldwide for whom buying organic is a fundamental part of their lifestyle.

During the interactive session, the audience learned about the unique characteristics and taste profile of Peru Organic, its story and why the product is unlike any

other. Renowned international chef and restaurateur Maroun Chedid created a vegetable velouté and saffron cappuccino using Peru Organic, showcasing its richness and versatility. “Nespresso never ceases to surprise us with coffee moments and journeys that take us to exotic places. This recipe was created exclusively to celebrate and accentuate the remarkable flavor of Peru Organic: its fruitiness, acidity and depth,” said Chef Maroun Chedid. The decorated chef also emphasized that great gastronomy experiences always end with the best coffee: Nespresso.

Coffee specialist and barista Karim Hosni also highlighted the attributes of Peru Organic. Using the Aguila 220 machine, Mr. Hosni demonstrated how to make an almond and white mocha latte using Peru

Organic. “It is great to be able to enjoy Peru Organic in KSA. It really is a formidable product that will bring so much pleasure to local coffee enthusiasts," he said. sa.buynespresso.com Read the full interview on hospitalitynewsmag.com

HADY KAHALE’S NEW CHAPTER IN THE U.S. A passionate wine connoisseur and consultant who's specialized in wine production and wineries, Hady Kahale is embarking on a new adventure in the U.S. with Naked Wines, a leader in the direct-toconsumer wine market in the U.S. Based in Napa, California, Kahale will be leading the wine-buying team at Naked Wines US. “In my new job position, I will be connecting everyday consumers to the world’s best winemakers; sourcing the company’s wines — working with existing winemakers in the States and the rest of the world — and finding new winemakers, thus growing the firm’s portfolio,” stated Kahale.

Before joining Naked Wines, Kahale was a serial entrepreneur: winemaker, vineyard

estate manager and wine consultant. In 2006, he followed his passion for wine and moved to Bordeaux, where he completed a master’s degree in oenology and wine estate management.

Kahale worked with Fattal Group from 1994 until 2006, assuming different management positions. In 2008, he cofounded IXSIR winery, a project he refers to as “a labor of love,” which he ran for a decade. He also worked as a consultant for several wineries in the Mediterranean region. Kahale, who also holds an MBA from ESA – ESCP, is soon to be the first Lebanese to achieve the WSET diploma level. us.nakedwines.com

HOW AI IS FOSTERING THE NEXT GENERATION OF FOOD WASTE REDUCTION with Leanpath, food waste prevention pioneers, to introduce a new food waste prevention program called “WasteWatch,” powered by Leanpath (WWxLP). Sodexo Middle East will officially launch the innovative platform across 41 sites in the healthcare, corporate, energy, resources and defense sectors in Q3 2021.

As part of its “Better Tomorrow 2025” initiative and commitment to reducing waste, Sodexo Middle East — one of the leaders in services that improve quality of life — partnered

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HOSPITALITY NEWS ME | AUG - SEP 2021

Sodexo’s “Better Tomorrow 2025” initiative includes eliminating waste to landfills and a 50 percent reduction in food waste.

To achieve these objectives, Sodexo has launched an environment-friendly platform, which is driven by AI algorithms that provide automated food waste data collections by measuring daily pre-

consumer and post-consumer food waste, analyzing metrics such as weight, quantity and food type.

Rachid Noujeim, CEO of Sodexo Middle East, said: “Sustainability has always been at the core of Sodexo’s values… We believe that a healthy climate and environment are of utmost importance to quality of life and human prosperity over the long term. I am confident WWxLP will support us to reduce food wastage substantially and contribute to a healthier environment in line with the UAE’s sustainable development goals 2030.” sodexo.com Read the full interview on hospitalitynewsmag.com

“The content of this document represents the views of the author only and is his/her sole responsibility. The European Commission and the Consumers, Health, Agriculture and Food Executive Agency do not accept any responsibility for any use that may be made of the information it contains. “

www.europeanrice.eu

Part of the culture and tradition of many civilizations, rice is a healthy suggestion for a wide range of delicious meals from around the world.

European Rice is produced following certified procedures, complying with the strict European regulations which respect the environment and protect the producer’s and consumer’s health.

In Greece, rice fields are situated mainly in Northern Greece at the river deltas and coastal areas.

The brackish soil and the warm climate that characterizes the area create the conditions for high yields and the production of excellent quality rice, distinguished for its stickiness, aroma, texture and flavor. Moreover, the European Rice is not genetically modified.

European rice produced in Greece is the perfect base for almost any meal and can even be the star of your dinner. It is safe, delicious and affordable.

Transform the simple ingredient that’s almost always in your pantry into a delicious meal: from creamy chicken with rice to fried rice or homemade risotto!

europeanrice

rice_eu

HORECA NETWORK

PREVIEW

HORECA

It’s been a tough year for exhibitions, but things are definitely picking up. The HORECA network has announced a number of exciting events that are set to take the region by storm. We take a look at what’s on the agenda.

ROUND-UP SAUDI ARABIA

Saudi HORECA (Riyadh) is gearing up for its 10th edition from September 5-7.

Taking place at Riyadh Front Convention and Exhibition Center, the event, which is organized by Semark, acts as a key meeting place for the hospitality and foodservice industries as well as a gateway for investors seeking new business opportunities in the region. The three-day exhibition is spread over 25,000 square meters, where almost 350 companies will be showcasing their products and services to around 35,000 trade visitors.

“We are witnessing considerable investment in Saudi Arabia’s hospitality and F&B industries. Vision 2030 has accelerated spending, making HORECA KAS an even more valuable tool for potential investors,” said Jad Taktak, general manager of Semark Group.

Meanwhile, Saudi HORECA (Dammam) will debut in 2022. Set to be held at Dhahran Exhibition Center from March 10-12, the event aims to facilitate access to the Eastern Province, one of the kingdom’s most important growth poles.

JORDAN Organized by Lawrence and Husseini Consult, HORECA Jordan will be returning for its seventh edition from December 7-9, 2021. The event will take place at Zara Expo Center in Amman and is supported by the Ministry of Tourism and Antiquities, Jordan Tourism Board, Jordanian Chefs Association, Jordan Hotel Association and Jordan Restaurant Association.

Thuraya Husseini, chairperson and CEO of Lawrence and Husseini Consult for Conferences, said:"Throughout its history, HOREA Jordan has been successful in gathering professionals from the world of hospitality.

This event is a must for the industry."

Besides hosting renowned competitions, the event will gather over 100 of the top hospitality and foodservice companies, providing a platform to showcase the latest products and technologies.

KUWAIT Marking its 10th edition, HORECA Kuwait will return to Kuwait International Fair in January 2022. Organized by Leader’s Group for Consulting and Development, the exhibition will shine a bright light on the latest in food and drink, kitchen equipment, packaging and labeling, hospitality solutions and a whole host of other products and services. More than 8,000 visitors are expected to explore the stands of over 120 local and international exhibitors.

"Over the years, companies who have exhibited or sponsored at HORECA Kuwait have gained massive popularity across the country and the region, evidenced by the constant rise in visitors every year since 2012," said Mohamed Najia, HORECA Kuwait partner.

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LEBANON For almost three decades, HORECA Lebanon has remained true to its mission of being a meeting point for hospitality and foodservice professionals from across the region.

After a successful online edition (HORECA Live), HORECA Lebanon returns to its in-person format from March 22-25, 2022. As the first and largest HORECA in the network, the 27th edition of the popular event is expected to attract 350 exhibitors and over 16,000 buyers.

Joumana Dammous-Salame, managing director of Hospitality Services, HORECA Lebanon organizer, said: “We are stronger together.

Networking and synergizing are vital, and our aim is to work around these unusual circumstances to curate events that fulfill our mission of bringing people together to share knowledge, learn and do business.”

OMAN Hospitality Services and Al Nimr Expo are joining forces to launch HORECA Oman at the end of May 2022. The event will feature an exhibition of products, services, equipment and technologies, delivering key buyers to Oman’s hospitality and food and beverage service sectors. Furthermore, HORECA Oman aims to provide an educational, entertainment and business platform that celebrates young talent through various culinary, bar and hospitality competitions, live cooking demonstrations and B2B meetings, networking sessions and panel discussions with industry leaders and specialists.

The content of this promotion campaign represents the views of the author only and is his/her sole responsibility. The European Commission and the European Research Executive Agency (REA) do not accept any responsibility for any use that may be made of the information it contains

Salim Al Hashmi, CEO of Al Nimr Expo, said: "The continuous growth of Oman's HORECA industry presents many opportunities and new businesses for international suppliers. We are equally excited to collaborate with HORECA to help Oman open up gateways to the global food and hospitality markets and vice versa."

FRESH CLASS

VEGETABLES CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION

EVENTS

SEEN AND HEARD

AUB WRAPS UP A SERIES OF WEBINARS ON THE MIDDLE EAST’S RESTAURANT SECTOR

CALENDAR SEPTEMBER 2021 5-7 Sep. KSA SAUDI HORECA Semark saudihoreca.com 20-22 Sep. DUBAI ARABIAN & AFRICAN HOSPITALITY INVESTMENT CONFERENCE Bench ahic.com 25-27 Sep. FRANCE WHISKY LIVE PARIS La Maison du Whisky whiskylive.fr

OCTOBER 2021

A unique series of six webinars was recently launched to shed light on how restaurateurs from Lebanon and the region are breaking through to grow their businesses abroad. Organized by AUB, OSB, Khaddit Beirut, the Lebanese Business Council in Kuwait, and in collaboration with the RNCP Syndicate and HORECA Live, the virtual series kicked off on June 8 with a discussion on entering new markets in the GCC and MENA region.

With talks taking place on Zoom every Tuesday until July 13, the webinars boasted over 15 renowned speakers from F&B companies such as Kitopi, and more than 200 professional attendees.

Topics included: franchising and manchising businesses, the latest trends in cloud kitchens and investment and funding opportunities.

Fida Kanaan, director of AUB Olayan School of Business executive education and cofounder of Khaddit Beirut, said: “The series is to create a platform for knowledgesharing, shedding light on the successes of restaurant owners in Lebanon. Lebanon’s restaurant industry is a key attraction, not only in Lebanon but also globally. Sharing business owners’ best practices will help it continue to prosper and grow on the regional and global scenes."

Joumana Damous-Salame, managing director of Hospitality Services and HORECA Live organizer, said: "We were thrilled to collaborate with AUB and support the local restaurant scene. Although we are going through immensely challenging times, we will continue our mission to serve the hospitality industry and work collectively to rebuild this valuable sector of the economy."

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9-13 Oct. GERMANY ANUGA The leading global trade fair for the food and beverage industry Koelnmesse Anuga.com 22-26 Oct. ITALY HOST MILANO Fiera Milano Hostmilano.it 22-26 Oct. GERMANY IBA The world's leading trade fair for the baking and Confectionery industry iba.de

NOVEMBER 2021 1-3 Nov. UK WTM LONDON World Travel Market Reed Exhibitions wtm.com 7-9 Nov. DUBAI GULFOOD MANUFACTURING Dwtc gulfoodmanufacturing.com 30 Nov.-2 Dec. SPAIN IBTM WORLD Reed Exhibitions ibtmworld.com

WHERE TO BE SEEN RISE TOGETHER WITH AHIC 2021 AHIC 2021 will take place from September 20-22, 2021, at Madinat Jumeirah in Dubai, with more than 50 experts delivering critical market insights and networking opportunities in order to help the industry navigate this new era.

Big names representing the Middle East and Africa’s megaprojects and funds include: John Pagano, CEO of The Red Sea Development Company and Amaala; Samih Sawiris, chairman of Orascom Hotel and Development; Olivier Harnisch, head of hospitality at Public Investment Fund; Jerry Inzerillo, CEO of Diriyah Gate Development Authority; and Olivier Granet, managing partner and CEO of Kasada Capital Management.

Leaders from some of the world’s largest and most dynamic hotel groups are also confirmed to speak. Under the theme “Rise Together,” hotel owners, developers,

investors and operators will debate and discuss ways to adapt to the post-pandemic world.

Reimagined for 2021, the new-look Arabian & African Hospitality Investment Conference (AHIC) will bring together the four close-

knit investment communities of the Arabian Hospitality Investment Conference (AHIC), Saudi Arabia Hospitality Investment Conference (SHIC), Africa Hotel Investment Forum (AHIF) and the Global Restaurant Investment Forum (GRIF). ahic.com

HOSTMILANO MAKES A COMEBACK HostMilano is set to return for its 42nd edition from October 22-26, 2021. With more than 1,000 exhibitors from 40 countries, the show is one of the world's leading trade fairs dedicated to the catering and hospitality sector, helping visitors to capitalize on business opportunities and anticipate trends. Indeed, the forthcoming edition of HostMilano will host trade events, competitions and will witness the launch of the Fiera Milano Platform.

HostMilano stands out for its unique exhibition concept that combines specializations in areas including professional catering, drinks and technology. host.fieramilano.it

WORLD FORUM ON GASTRONOMY TOURISM TO TAKE PLACE FROM OCTOBER 31-NOVEMBER 2 The World Tourism Organization (UNWTO), Basque Culinary Center (BCC), VISITFLANDERS and the city of Bruges have announced new dates for the sixth UNWTO World Forum on Gastronomy Tourism.

Held under the theme “Gastronomy Tourism: Promoting Rural Tourism and Regional Development,” the forum will take place from October 31 until November 2, 2021, in Bruges, Belgium. The event will be held in a hybrid format.

Co-organized by UNWTO and the BCC since 2015, the forum aims to encourage the exchange of experiences between experts in tourism and gastronomy, identify good

practices and promote gastronomy tourism as a driver of sustainable development.

The event will focus on the contribution of gastronomy tourism to social and economic integration. It will also highlight its untapped potential for job creation, regional cohesion and sustainable growth.

Building on UNWTO’s work on advancing innovation across the tourism sector, the forum represents an opportunity for experts from across the growing field of gastronomy tourism to share new ideas, best practices and place the two sectors at the center of plans for recovery. unwto.org AUG - SEP 2021 | HOSPITALITY NEWS ME

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WHAT A CHEF WANTS

From Japan to the United States, chef Tony Biggs knows food. He has overseen the kitchens of hotels in the Caribbean, resorts in the Philippines and served dignitaries, including the King and Queen of Jordan.

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Advertorial

Biggs appreciates the techniques that make each country’s cuisine unique.

His most cherished moment from every kitchen is hearing: “Chef, I loved that steak last night.”

In the 1990s, while he was executive chef at the Hyatt Regency Savannah, Georgia, Biggs’ distributor brought Certified Angus Beef ® steaks to try out. Not only did the chef love the product, so too did the guests. “We received a lot of great compliments and kept using it,” he says.

Today, as the Certified Angus Beef culinary arts director, Biggs enjoys helping chefs discover new abilities and techniques for serving beef. He welcomes them at The Culinary Center, where guests cut steaks in the meat lab, cook them and gather around the table to talk menu innovation.

He often advises fellow chefs that it takes two years for a steak to journey from a farm to the kitchen and only five minutes to mess it up. The Certified Angus Beef ® brand helps avoid costly mistakes.

“People know it’s going to be good,” he says. “That’s what people really want.

They want the taste, the quality and

consistency whether it’s a steak, a shank or a chuck for braising.”

incorporate high quality beef into a more traditional food,” he says.

Chef Biggs relies on quality beef and simplicity. “High heat, salt, pepper, temp it and make sure it rests properly,” he says.

“If you’re using Certified Angus Beef ® cuts, you know it’s going to be great.”

Biggs works to enhance creativity and elevate guest experiences, and he knows Certified Angus Beef ® product delivers the quality chefs and customers can count on every night. After eight years at the brand, Biggs sees chefs who choose quality beef gaining approval on their menus. Each chef’s unique preparation, seasoning and technique make a dish special. Starting with the best promises a finish that brings rave reviews. That’s what brings guests in again and again for fabulous meals.

Resting is key to evenly redistributing juiciness throughout the steak. After cooking, he rests his steaks for five minutes beside the hot grill before plating.

Working around the world has its advantages. Biggs loves melding the flavor of beef with his vast repertoire of culinary techniques, from Certified Angus Beef ® brand Prime sushi-style to preparing bottom sirloin flat for shawarma.

Braising items continue to gain popularity too, namely sirloin flap, inside and outside skirt, sirloin and hind shank. While living in Jordan for two years, Biggs prepared the national dish, mansaf, many times. He has since started using beef short rib or hind shank, perfect cuts for low and slow cooking and this classic dish. “Mansaf is such a wonderful dish, and provides the perfect opportunity to innovate and

Certified Angus Beef – who we are Based in Wooster, Ohio, and owned by family farmers and ranchers, we’re more than just Angus beef. As the original Angus beef brand, only the very best makes our cut. We set strict standards to certify every bite is tender, juicy and full of flavor, whether you’re cooking at home or dining at the best steakhouse. It’s why we’re the world’s most trusted beef brand and have been since 1978.

For more information, visit CertifiedAngusBeef.com.

AUG - SEP 2021 | HOSPITALITY NEWS ME

25

BUSINESS

EYE ON

ALL EYES

ON EGYPT Investment in Egypt has skyrocketed in recent years. Ralph Nader, CEO of Amber Consulting, explains why this boom is far from temporary and how the country is attracting foreign brands.

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In collaboration with

A local global frontier Egypt is optimistic about welcoming more visitors this year, with numbers increasing steadily since January 2021 to around half a million tourists a month, despite the global pandemic and its economic consequences.

It is expected that recovery will commence in summer 2021, with major positive effects extending to the end of the year.

with holiday homes becoming more popular. This is naturally accompanied by the establishment of top hospitality spots in the form of cafes, galleries and nightlife hotspots.

Tourism has become Egypt’s largest single source of foreign exchange earnings.

The Egyptian investor Egypt's private sector started to invest in the tourism industry following favorable political and economic indicators.

Strategically, Egypt has offered two major attractions for international/ global brands. Firstly, the country is an excellent destination for the growing demand of affordable and easily accessible recreational seaside/sunny tourism, especially from Europe. Secondly, global brands have been increasing their presence in Egypt, as this is becoming more relevant in their strategic geographical footprint.

Domestic tourism Domestic tourism is the latest trend in Egypt. Encouraged by political stability in their home country, Egyptian expatriates are now seeking local tourism destinations,

Street food guide Egyptian street food spots are taking inspiration from the quirky products of Cairopolitan, an art store and gallery in Garden City, Cairo, where products inspired by Egyptian daily life are showcased.

The following is a snapshot of local and international restaurant concepts that opened their doors in Cairo between 2019 and 2021: Benihana, Zoé , Dubai House, Heart Attack, Melt Bistro & Café ,Lexie’s , Sahtein’s Oven, The Terrace 961 , Semsom, Uncle Fluffy, Ahel El Karam and Meaet, among others.

A rising star Tourism has become Egypt’s largest single source of foreign exchange earnings. It

manifested itself noticeably in 2021, benefiting from a marked collapse in otherwise burgeoning tourist destinations in the region, like Lebanon.

Landmark Lebanese projects BBQ Bros, spearheaded by Mario Aoun, kicked off its activities in El Gouna in October 2020, opening a catering division in Cairo in December 2020 followed by an outlet in Z Park Sheikh Zayed City in addition to locations in Sahel this summer.

In October 2020, Cairo witnessed the opening of the famous Emm Sherif in Waterway 2 Tagamo3.

SP Holding, owned by Lebanese restaurateur Nassar group, have granted franchise rights to L’avenue, Seray, Lilly’s Cafe and Kampai in Walk of CAIRO, in addition to partnering with local investors to operate Ni Caffe and Flandrin in Park Street, both in Sheikh Zayed City.

Other brands on their way to Egypt include Al Mandaloun Group, Ginger & Co, Anthony’s Diner, Pizzanini, Al Falamanki and Double Shake. In summer 2021, Sahel welcomed famous Lebanese names such as BBQ BROS, MYU, Mariolino Pizzeria, Grecco, Em Ali, O By Michel Fadel, and SAX.

AUG - SEP 2021 | HOSPITALITY NEWS ME

27

BUSINESS

MARKET UPDATE

THE RETURN OF QATAR Like the rest of the world, Qatar took unprecedented measures to stop the spread of the coronavirus, imposing strict quarantines and closing all but essential businesses.

Nada Alameddine, managing partner at Hodema consulting services, examines how the country’s tourism sector is bouncing back after an extremely complicated year.

There were many lows in 2020; most countries saw their revenues plummet and their businesses suffer from a slow and painful pandemic-induced death. Although the world is still plagued by crises, the outlook appears brighter, with economies picking up as a result of vaccine rollouts and the gradual lifting of restrictions.

2021: the rebound year Although the country is known to be among the richest per capita, Qatar’s GDP still shrunk the most it has done for three decades. A year on, authorities are trying to reenergize the battered economy and benefit from the global rebound. The Qatar National Vision 2030 plan, launched in 2018, had already initiated a move to diversify the economy toward non-oil sectors. The move proved rewarding, with official data from the Planning and Statistics Authority showing that on a quarterly basis, growth in transport (+12.9 percent), hospitality and food services (+17.6 percent), trade (+7.7 percent), manufacturing (+5.6 percent) and finance (+4.3 percent) helped limit the fall during Q4 2020, which was led by weaker hydrocarbons and the sharp drop in utilities (-23.7 percent). On a yearly basis, real GDP fell by 3.9 percent in Q4, which limited the losses. The IMF thus forecasts that the country’s growth this year will fare better than the 4.7 percent predicted for the region.

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HOSPITALITY NEWS ME | AUG - SEP 2021

The current recovery in energy prices is also allowing Qatar to bolster its ailing finances, and the government is considering tapping into the dollar bond market. According to Fitch Ratings Ltd., Qatar Petroleum is seeking as much as USD 10 billion to increase its capacity to export liquefied natural gas with the North Field project.

The country is currently the world’s leading exporter. Its early vaccine rollout is also giving a major boost to businesses.

Another factor explaining Qatar’s rosier outlook is its politics; the country has been working hard on its diplomacy to end the years-long feud in the Gulf and build bridges with its neighbors. The 43-month blockade imposed on Qatar by Arab monarchies, which ended in January 2021, has hit the country hard and pushed authorities to reinforce self-sufficiency by diversifying the economy. Before the rift, tourism from within the GCC contributed to almost 50 percent of all arrivals. The end of the embargo meant a breath of fresh air, with foreign funds reaching Qatar. This was followed by the recent rise in oil prices, which is a further positive development.

Qatar is also introducing VAT this year, an agreement jointly signed in 2016 with other GGC members, which will translate into extra liquidities. All of these factors could help eke out fiscal surpluses in 2021, says

Fitch Ratings, as fiscal deficits elsewhere in the region will remain high. The boycott also forced the government to support new businesses. Its resilience could be a lifesaving asset to survive the Covid-19 era.

International investors are coming back to Qatar, seeing the geopolitical stabilization as a positive signal.

Gearing up for football The removal of the blockade also allowed travelers to move freely across the region again. This has been to Qatar’s great relief, as it is gearing up to host the World Cup in 2022. The construction, transport and hospitality sectors are already benefiting from the global sport event (although quite controversial) and the end of the regional crisis. The government is moving heaven and earth to attract visitors, even pushing for vaccination programs for all attendees and turning hotels into quarantine centers. It has even declared the event “carbon-neutral,” with new cooling systems, electric buses and even reusable stadiums that can later be donated to other countries.

Before the pandemic, Qatar hosted about 80 sporting events and world-class competitions every year. But banking on sports events — some with spectators — as the coronavirus still rages on is a bold move; Qatar is building multi-million dollar venues, luxury hotels and new roads to get ready

In collaboration with

International investors are coming back to Qatar, seeing the geopolitical stabilization as a positive signal.

to host several major events in the coming months. The country made history as the first Middle Eastern country to host the World Championships in Athletics (2019), the World Corporate Games (2019) and will soon be the region’s first to welcome the FIFA World Cup (2022) and the FINA World Swimming Championships (2023).

Expanding air and sea travels More visitors means more transportation.

The Hamad International Airport is currently being extended, and there are plans to manage a capacity of 58 million passengers by 2022. The airport is increasing additional aircraft parking spaces and renovating the old airport, which is located five kilometers away. With a small population, the country was betting on Qatar Airways’ transit passengers going on mini-breaks to support its hotel sector before it all stopped.

A USD 547 million redevelopment project is also set to transform Hamad Port to support cruise tourism by adding a permanent terminal and increasing capacity to allow two megaships at once. The sector hopes to attract 500,000 cruise tourists by 2026. But the current situation is less rosy, with travel restrictions keeping international visitors out and preventing foreign workers from prepping ahead of the football event.

The five-year plan “Qatar National Tourism Sector Strategy 2030” is an overview of

all the projects aimed at attracting more regional and international visitors, as 88 countries are currently able to enter Qatar without a visa and free of charge.

And the country is extending a hand to foreign investors as well. The “Investment Promotions Unit” puts international financiers in touch with local authorities, while a new electronic licensing system speeds up the licensing process of tourism businesses.

The plague of oversupply As expected, the pandemic hit hotels’ occupancy rates and revenues negatively, with lockdown measures severely impacting their performances. The crisis, which started with the blockade, was further aggravated by an oversupply of hotel rooms created by a glut of new properties aimed at satisfying the projected Word Cup demand for accommodation as well as helping to attain the Qatar National Tourism sector strategy objective of 5.6 million tourists by 2023.

The initial goal was to reach 84,000 rooms by 2022 (from 28,000 in 2019); it has now gone down to 45,000, mostly in high-end establishments. Many new projects were delayed in 2020, which could result in a sharp rise in supply this year. The weakest businesses are thus in the hot seat and the stronger ones are relying on their F&B offering to stay afloat.

Some of the peninsula’s traditional fixtures, such as the Sealine Beach Resort (operating since 1995), stand alongside fresh faces, including the Hilton Salwa Beach Resort & Villas and the Zulal Wellness Resort. But the talk of the town is undoubtedly the Turkish HAADS firm’s floating circular hotel, which is designed to rotate and generate its own electricity thanks to a hydro-generator. As the country is moving toward more climatefriendly investments, the hotel is conceived to reduce its carbon footprint and generate no waste. There will be 55 vertical wind turbines, the roof will collect rainwater and food waste will be turned into fertilizer. A total of 15 similar projects are also planned in the coming months.

When hotels become dining destinations On the F&B front, many new projects are being developed within larger hotel complexes, with an average of three outlets per hotel. Stadiums and metro stations will also host cafes, kiosks and quick service restaurants. According to Middle East Credit Rating Agency (MERatings), the World Cup could give a boost of USD 1.7 billion to the sector. Furthermore, the fine-dining segment has not been forgotten, with an expected growth of USD 0.4 billion by 2026, up from USD 185 million in 2016.

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29

BUSINESS

TRENDS

THE FUTURE ROLE

OF MALLS

IN THE MIDDLE EAST

It is clear that the coronavirus has accelerated e-commerce, even in traditional economies of the Middle East. Nagi Morkos, founder and managing partner at Hodema consulting services, examines the likelihood of malls making a comeback post Covid-19.

The coronavirus arrived at a time when Middle Eastern economies were already witnessing slowdowns. As more consumers turned to e-commerce, fears were triggered among retailers that these clients might be lost forever.

So now that vaccine rollouts are in full swing and businesses are gradually returning to some form of normality, it is time to ask that all-important question: are malls – where most purchases are made in the region – a thing of the past? The short answer seems to be no, although post-pandemic retail has slightly changed.

Gearing up for Expo 2020 Good news is coming from the Gulf, as mall operators are bringing out the big guns to revive the industry. The first card up their sleeve is summer, which means scorching temperatures until October.

Malls have traditionally been cool havens for people wishing to venture out of their air-conditioned houses to shop and walk around, so their leisure and entertainment offerings have always been in high demand.

This year should be no exception.

Although full lockdowns, grounded flights and low oil prices may be behind us, investors and developers are still counting their losses. Emaar Malls – run by stateowned Investment Corporation of Dubai

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– lost 25 percent in revenue last year and had to implement a rental relief program to support its retailers. Majid Al Futtaim Group, the other big player in the mall world, with 28 shopping centers in the UAE, Egypt and Saudi Arabia, also witnessed a 19 percent drop in its earnings, with leisure and entertainment being hit the hardest.

Malls had to wait for the first few months of 2021, which saw massive vaccination campaigns and eased restrictions, to stage a comeback. It proved successful, with Emaar announcing USD 87 million in profit for Q1, an increase of 169 percent y-o-y.

Majid Al Futtaim is also witnessing solid recovery, although the company hasn’t published any figures yet. The firm’s CEO, Alain Bejjani, is expecting even better retail revenues than the pre-pandemic figures.

The company owns and runs the popular Mall of the Emirates in Dubai, which is home to an indoor ski slope and the world’s busiest Carrefour supermarket.

However, shuttered storefronts can still be spotted in many malls, with some businesses having fallen victim to the economic slowdown of oil-exporting nations. Furthermore, although the health situation has improved, restrictions are not yet over. Many authorities announced new regulations in mid-June, making it

mandatory to be vaccinated in order to enter some public places. But it is unlikely that malls will suffer a strong negative impact as most people in the UAE have been vaccinated and will be able to access the popular food courts, clusters, cinemas and other activities.

Operators are also looking forward to October, when the Expo 2020 event, which was delayed by a year, kicks off. Around 25 million international and local visitors are expected to attend the event. More than 190 countries will feature their arts, crafts and technologies in pavilions, with hundreds of conferences and events organized until the end of March 2022.

From slowdown to speed up Meanwhile some mall operators are already planning their next investment move, announcing new expansion plans. Last February, The Dubai Mall Village added 21 new sports and lifestyle stores to its portfolio, with an additional leasable area of 79,000 square feet. Then in April, Emaar Malls partnered with Time Out Group to open the Time Out Market in Souk Al-Bahar.

The group is planning to open Dubai Hills Mall later this year. The project comprises a 600-outlet complex of retail and F&B brands, a cineplex, hypermarket, leisure centers and over 7,000 parking spaces.

In collaboration with

Majid Al Futtaim Group is also busy expanding its mall portfolio. After the City Center Al-Zahia in Sharjah last March, the company is putting the finishing touches to The Mall of Oman, due to open later this year having been delayed by the pandemic.

The Dubai-based group is even eyeing destinations farther afield, with plans for Kenya, Uganda and even Uzbekistan. But its main project in the coming months will be in Saudi Arabia, where it will develop its next flagship project in the kingdom: The Mall of Saudi. The complex, which will consist of 600 stores across 300,000 square meters, will be located in a neighborhood in northern Riyadh as part of a mixed-use development. According to Saudi media, half of the leasable space is already reserved. The mall will also host the largest ski slope and snow park in the Middle East, luxury hotels and residences as well as 31 cinema screens, including the world’s largest IMAX.

The challenge of digitization Although mall activity has unarguably picked up in the last few months, consumer behavior toward shopping has changed in light of the pandemic, with online spending on food and retail higher than ever before.

The rebound of in-store purchases was expected after months of closure, but operators should remain cautious; in

the longer run they need to incorporate digital technologies to keep up with the booming world of e-commerce. Shopping is now largely online, so malls need to strengthen their “experience” added value as multipurpose destinations to keep attracting consumers.

Shopping is now largely online, so malls need to strengthen their “experience” added value as multipurpose destinations to keep attracting consumers.

Lebanon: trying to stay afloat Across the region the situation is drastically different. Lebanon has been experiencing its most severe economic and social crisis in its history. The country has not only been hit by the pandemic like everyone else but also by a devastating banking crisis that turned into an economic disaster and a deadly blast that led to a social and humanitarian tragedy.

Many are leaving the country for a better life elsewhere, while others are losing their jobs.

All industries are affected, including retailers and mall owners. According to data released

by Fransabank in partnership with Beirut’s Association of shop owners, all retail sectors

have crashed in the last year, dropping more than 85 percent y-o-y, with people only buying basic goods and medication.

Supermarket earnings have decreased by 94.49 percent, as people’s purchasing power has deteriorated, and malls witnessed a 91.88 percent decrease in revenues in Q1 this year: a record low, worsened by the political paralysis.

Limitations have been put on money withdrawals, the Lebanese pound has lost nearly 90 percent of its value and prices have nearly tripled. The future is uncertain for operators, as they desperately try to remain open.

In the midst of these dark times, the ABC Group launched an initiative to support local artists. After the deadly blast at the Beirut Port on August 4, 2020, many galleries and studios were damaged, so the Verdun ABC mall decided to dedicate its third floor to exhibiting paintings and sculptures.

The group is now planning to expand the initiative to its Dbayeh mall.

To mall or not to mall While the situation in Lebanon may be uncertain, things look much brighter in the UAE, KSA and other countries where we can remain confident that malls will continue to welcome shoppers for the foreseeable future.

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BUSINESS

F&B

In collaboration with

REDEFINING

F&B

Globally, economic recovery is unlike anything in recent history, powered by consumers with millions in extra savings, rapid vaccination rollouts and the easing of travel restrictions. Gebran Bekhazi, managing director of The Food Studio, considers the strategies F&B companies should adopt in the post-Covid-19 business era.

Businesses everywhere are eager to hire, especially due to the government support they are being given. To emerge triumphantly from the downturn, there are a number of strategies F&B firms should adopt.

Rebound: a collapse then a boom The speed of the rebound has triggered confusion, shortages in supplies and in functional labor.

In some areas, restaurant sales are back to pre-pandemic levels, but the industry is still short of employees. This poses a strategic, operational question: has the industry become more productive, or is the restaurant industry performing well with smaller teams, pushing employees to do more with less? In London, restaurants were forced to restrict trading hours due to a staffing crisis.

Fried egg to scrambled egg The central business district (CBD) is the egg yolk. Workers used to commute, and most jobs are usually clustered in the yolk or around it. Then Covid-19 came along and scrambled things up.

Before the pandemic, less than 5 percent of people worked from home. Employers didn’t really trust their staff to work remotely.

During the pandemic, remote working became a necessity, and some companies have subsequently adopted a permanent work-from-home status. As a result, rents in prime CBD locations have gone down and

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business owners are looking beyond the yolk for new developments.

Beyond borders The Covid-19 experience could also permanently change habits that may affect demand for real estate assets, such as F&B and hospitality properties, particularly in CBD areas. This has resulted in a large number of empty spaces that require little money to lease, prompting operators experiencing early recovery to consider penetrating new territories. An example of this is the restaurant scene in central London, which has seen an influx of concepts from the region.

In Saudi Arabia, the number of brands already signed is staggering. Operators from all corners of the world are battling to enter this market, and they will need to manage their staffing, location acquisition and supply chain very closely. Egypt has also been on the radar of regional operators.

Sweating the assets The pandemic accelerated the ghost kitchen market, and many restaurateurs restructured their companies to offer delivery only, operating several concepts out of tiny restaurant kitchens. At the time, it yielded great results, but now that the industry is in full recovery mode and restaurants are opening their doors to dine-in clients, some business owners are doing it all: maintaining the brands they created and operated as delivery-only concepts during the lockdowns and serving clientele their

all-time favorites. By doing this, operators are spreading themselves and their assets thin. This might impact both the dine-in business as well as the concepts they worked so hard to create and maintain during the crisis. The solution to this is managing volume or work and growth as well as migrating the delivery-only concepts to a proper cloud kitchen operation.

Dark kitchens and the collaborative economy Ghost kitchens that deliver “kitchen-only” concepts have grown exponentially during the pandemic. Recently, we have seen more award-winning chefs embark on this venture.

Redefining the retail experience through F&B When it comes to unique customer experiences, more retailers are turning to food and beverage services to add something extra to their operations.

Whether it’s a sit-down restaurant or a quick-service counter, retailers are finding success with these partnerships. Regional retail moguls are looking into this space.

We have seen it with “Crate & Barrel” and others in the UAE, and it is spilling over rapidly into KSA. If executed well, an F&B offering can have a transformative design effect on a retail space, turning what could be an uncomfortable, stressful experience into an opportunity to socialize, relax and spend more.

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BUSINESS

LODGING

LUXURY ON THE HORIZON

IN KSA

Amid the current global pandemic and travel restrictions, Saudi Arabia remains committed to its Vision 2030 and projects are underway to transform its hospitality offering.

Hala Matar Choufany, president, Middle East, Africa and South Asia of HVS, shines a bright light on the kingdom’s luxury resorts and what we can expect to see.

Traditionally reliant on religious tourism, as well as regional visitation, current projects underway in KSA include The Red Sea, Qiddiya, Amaala, Al Ula and NEOM, to name a few. These developments will become home to some of the largest mixed-use schemes and will undoubtedly encourage travel demand and transform the hospitality landscape and offering.

Vision 2030 aims to increase travel and tourism contribution to GDP from 4 percent (2019) to 10 percent (2030) by attracting 100 million international and domestic overnight visits by the beginning of the next decade. Recent changes include women empowerment, the easing of visa regulations, incentives for foreign investment, more cinemas and entertainment venues as well as a number of legislative changes that support tourism growth.

The current pandemic, which has had a tremendous impact on the hotel market both globally and regionally, has fueled local and domestic travel in the kingdom and

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HOSPITALITY NEWS ME | AUG - SEP 2021

potentially accelerated the development of hospitality projects.

Inbound and domestic travel In 2019, as per Saudi Arabia Tourism and Research Centre, visiting the country for religious purposes constituted 64 percent of total inbound tourism to Saudi Arabia.

This was followed by travel for business and conferences (15 percent), visiting family and friends (14 percent) and entertainment and shopping (the remaining 5 percent).

Inbound and domestic trips made to and in Saudi Arabia reached 16.5 million and 47.5 million in 2019 respectively, reflecting an overall increase of 9 percent compared to 2018.

In the short term, domestic travel is expected to lead Saudi Arabia’s recovery from Covid-19 as lockdown restrictions are eased. However, resurgence of regional and international visitors will depend on vaccination rollouts, traveler confidence and government policies.

In the long term, initiatives that will be implemented under Vision 2030 and the easing of visa restrictions – with the introduction of tourist visas – mean that inbound arrivals are expected to increase exponentially.

KSA versus the rest of the Gulf Compared to other countries in the GCC, Saudi Arabia currently has approximately 2,100 resort keys in the upper-upscale and luxury segment. This accounts for only 4 percent of existing hotel/resort inventory in the kingdom. Large new developments will add an additional 19,500 keys in the resort sector by 2030, which is likely to be distributed as follows: The Red Sea Project and Al Ula (13,000 rooms combined), Amaala (2,800 rooms), Diriyah Gate (2,200 rooms) and Qiddiya (1,500 rooms). In contrast, it is evident that the resort market is well developed in the UAE, which accounts for approximately 73 percent of the total resort market, with prominent brands and leading flagship properties being well established.

In collaboration with

The resort market in KSA is considered largely seasonal and has historically attracted domestic leisure tourism. While it is expected that domestic leisure tourism will continue to generate the largest number of room nights, we anticipate an increase in regional and international tourism into KSA as the country further strengthens its tourism offering and promotes the destination.

It is evident that the UAE resort market is the leader in occupancy, averaging approximately 70 percent over the last five years and 76 percent when excluding 2020, which does not represent normal market conditions. Saudi Arabia follows the UAE, with a five-year average occupancy of 56 percent and 59 percent when excluding 2020. It is worth noting that the UAE resort market typically captures a fair share of commercial and corporate business, helping to flatten seasonality. On the other hand, the current segmentation of resorts in the kingdom is primarily driven by leisure domestic tourism and suffers from high

seasonality. Both Doha and Bahrain exhibit similar seasonality.

develop unique and differentiated tourism product offerings.

The regional average rate for the resort market between 2015 and 2020 was USD 349, a marginal drop when compared to 2015-2019, which registered USD 356. All markets, excluding UAE, have exhibited a decline in the average rate in 2019 on account of increased supply and lower oil prices, which impacted the disposable income levels of travelers. Notwithstanding these conditions, both the UAE and KSA resorts achieved a slight premium over the regional average.

The takeaway

We expect all markets to witness strong recovery on the back of pent-up demand and the relaxation of travel restrictions. In the short term, domestic leisure travelers are expected to drive tourism demand in the region, given the lasting impact of the Covid-19 pandemic. In the mid to long term, we anticipate that the region will establish itself further as a leisure tourism destination that appeals to international travelers, as KSA and other markets increase their efforts to

The hotel market in Kingdom of Saudi Arabia in particular is expected to benefit from the continued economic development of the country, particularly from the major infrastructure development projects which will contribute to driving growth in tourism.

The new giga projects will cover an area over 65,000 square kilometers and will cost approximately USD 810 billion. These giga projects will help to transform Saudi Arabia into a global tourism hot spot and support the kingdom’s economy by creating jobs and attracting foreign and domestic investments.

It is clear from the robust planning and Vision 2030 that KSA will emerge as a key player in the regional leisure segment.

However, success will largely depend on maintaining a healthy supply and demand equilibrium and equally on a sustainable execution strategy.

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BUSINESS

TECHNOLOGY

THE BIG

TECH DEBATE

Much has been made of the tech revolution and the effect it has had on our lives. In the world of hospitality, tech solutions are paving the way for a different kind of guest experience, as Andrew Wheal, founder and chief techspert at Hospitality Tech Expert Ltd., explains.

People say that variety is the spice of life, but is it better to offer customers an array of options? In certain cases, having greater choice can translate into less business. For example, as hoteliers, it is easy to create numerous rates and packages to appeal to different audiences. However, as a consumer, you will have experienced how confusing and frustrating it can be to scroll through a host of options on a booking engine, trying to decide which option is right for you.

Trends Over the last decade, our use of technology has accelerated. The global smartphone penetration rate as a share of global population was estimated to have reached just over 78 percent in 2020 (S. O’Dea 2020).

Therefore, it is no surprise that technology companies are finding more ways to push technology onto our devices in the form of applications, payment solutions and dataharvesting tools. The hospitality industry is well known for its inertia in adopting technology. Back in the 1980s and 1990s, travelers often encountered technology in their hotel rooms that they did not have at home. In 1997, Sharp and Sony introduced

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the first large flat-screen TV measuring a whopping 42 inches — a record size at the time. This first model sold for more than USD 15,000, a price that was well out of reach for most domestic buyers. However, commercial buyers, such as hotel chains, could afford them. In today’s developed countries, it can be said that we often have more complex technologies in our homes than in hotel rooms.

The heightened use of our smart devices and the desire to experience the same technology, or better, while we travel has led to mass growth in technology in the hospitality industry. Moreover, the global Covid-19 pandemic has accelerated the need for hoteliers to leverage technology to increase safety and cleanliness, drive automation and efficiency, and maximize opportunities for driving ancillary revenue.

The question is whether these new hospitality technologies are widening our choices as consumers.

Technology in hospitality Recent technological advances in hospitality include mobile door access solutions. The ability to use your mobile phone as a door key using NFC, Wi-Fi or Bluetooth makes

the check-in experience more streamlined and removes the need for less hygienic traditional keys. Companies such as 4Suites, Dormakaba, Valnes Weblock and Intelity provide operators with options regarding the replacement of existing locks or adding digital functionality to them. Digital concierge and mobile food and service ordering applications allow guests to explore the property before arrival. Once on site, guests have a single, centralized destination for all their needs, increasing interaction and driving ancillary revenue. NexGenGuest, Criton, Nonius and Servr are just a few guest technology solutions that provide varying degrees of functionality, often allowing for white labeling.

One of the most impactful technologies to be deployed by hotels is online checkin, payment and check-out. Many of the PMS companies, such as Mews, have these functionalities built into their solutions.

Reducing queues at your reception desk by empowering guests to check into and out of the hotel themselves and pay their bills is a far safer option in today’s world. It also allows your staff to focus on delivering the exceptional service you should be remembered for. Do these new

One of the most impactful technologies to be deployed by hotels is online check-in, payment and check-out.

solutions provide consumers with additional choices or unnecessary complexity? Just because there is a plethora of solution providers offering these technologies, does it mean they are all suitable for our businesses? Certainly not. Operators must fully understand the functions and features of the technology before selecting it: how it integrates into the rest of the current technology stack and how it will improve the guest experience, drive revenue or cut costs.

The "techsperience" As a guest, you are not given the choice of which solution you use for ordering food via an app on your mobile phone. I recently visited a newly opened and highly celebrated hotel which, partly due to the restrictions of Covid-19 and partly due to a move toward an “innovative” technology solution, was using a specialist food ordering app. As a consumer, I had to find out from the staff which app to download. I then had to create a profile, duplicating all the details I had already given the hotel. The app itself was awkward and did not list all the food and beverage items on offer. Staff were unable to assist me as the order needed to be placed through the app, which they did not have access to. We ended up in an infinite loop

of me wanting a glass of water that needed to be ordered through the app, but the app didn’t offer the option to order it. This is a prime example of where technology can be an inconvenience and not what it should be: an enabler.

Herein lies the crux of the matter. When developing technology for our beloved hospitality industry, we are doomed to failure if we do not think about the “guest techsperience.” Providing more choice does not usually solve the problem. Having a tried and tested, smooth and reliant customer experience is key. We must also remember that it is very easy to become impatient with technology. Like me, many of you have probably considered throwing the phone or the computer out of the window out of pure frustration that the technology is complicated. In such situations, we usually seek the help of hotel employees, which totally undermines the investment made in the first place.

The skillful implementation of technology can lead consumers to purchase items or experiences that they previously may not have chosen or stumbled across. Who hasn’t been caught out by those “because you

bought this you might also like that” hooks?

I recently had a conversation with a pizza restauranteur who told me that he had sold more garlic bread in a day than ever before after enlisting the help of a food ordering app, where customers were prompted to add garlic bread to their order upon checkout. Although guests had the same choices as before — garlic bread was always on the menu — through good design and an understanding of the customer journey and “techsperience,” the retailer was able to present the right options to the right guest at the right time.

Ambient technology In conclusion I heard a great phrase the other day that best describes my view of the role of technology: “ambient technology.” It exists in the background as an enabler, but in many ways, we don’t realize the breadth and depth of its assistance. If technology does provide us with more choice, then hopefully it will be the choice to broaden our interests, knowledge and horizons and not require us to spend more time reading manuals and investing in gadgets; unless, like me, that’s your passion. hospitalitytech.expert

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SPECIAL REPORT NEW PROJECTS

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With recovery the current buzzword and major regional events scheduled for the coming months, hoteliers are stepping up the pace of their new project rollouts in a bid to meet pent-up demand. Indeed, development activity can be witnessed across all market segments, from alternative lodging to luxury resorts. HN talked to several of the industry's movers and shakers across MENA to find out what's in the pipeline and their most eagerly anticipated openings.

P. 42 11 INFLUENTIAL HOTELIERS TALK DEVELOPMENTS IN MENA

P. 56 A SNAPSHOT OF GROWTH: THE MIDDLE EAST’S HOSPITALITY SECTOR

P. 54 AN ALTERNATIVE LODGING EXPERIENCE

P. 58 MAKING ROOM: THE MIDDLE EAST’S HOTEL BOOM

P. 60 REGIONAL MEGAPROJECTS AND OPPORTUNITIES FOR HOSPITALITY INVESTORS

A NOTE FROM A VETERAN HOTELIER Dr. Ghassan Aidi reminds us of the basics when it comes to Covid-19 preventative measures.

- After the Covid-19 pandemic, hoteliers need to reorganize themselves and manage their operations while taking into account and implementing additional health and safety measures.

- Covid-19-related amenities, such as sanitizer and face masks, should be available in every room.

DR. GHASSAN AIDI President of the International Hotels & Restaurants Association (IH&RA)

- All employees, especially front office and housekeeping staff, need to wear a mask as well as a transparent face shield at all times.

- Hotel restaurants with a buffet need to have a protective glass shielding the food. The waiting staff need to assist guests and bring them the food they’ve selected to their table.

- The implementation of Covid-19 protection protocols need to remain effective regardless of vaccination roll outs.

- The Covid-19 passport hasn’t been implemented or unanimously approved yet. It is a matter of protection and safety.

- When it comes to vaccines, there are no guarantees. Guests need to keep their masks on at all times.

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39

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SPECIAL REPORT

NEW PROJECTS

11 INFLUENTIAL

HOTELIERS TALK DEVELOPMENTS IN MENA As we enter a period of recovery, the hospitality industry is abuzz with new and exciting projects.

We spoke to some of the region’s top hoteliers to learn more about their development pipelines.

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TIME Mauritius

MOHAMED AWADALLA CEO, TIME Hotels timehotels.ae

If you were to summarize your career in one sentence, what would you say?

It has been an enjoyable, interesting, challenging and rewarding journey.

What is your most eagerly anticipated project?

TIME Marina Hotel & Convention Centre, on the North Coast of Egypt, which is opening at the end of 2021.

How would you describe your leadership style?

Integrity and credibility are probably the two leadership qualities I value the most.

I also believe in being proactive; I like to delegate responsibility, empower my team and provide equal opportunities for personal growth.

TIME Marina

What is your biggest career achievement to date?

My biggest career achievement was being one of the founders of TIME Hotels Management, which happened in 2007. I started as the area VP, and in 2012 I was promoted to CEO.

Where does the company stand in terms of its growth trajectory and its strategy for the MENA region?

We are aiming to have 25 properties by the end of 2035 across the MENA region. We recently signed agreements to manage properties in Egypt and Mauritius, expanding our footprint in North Africa and the Indian Ocean.

TIME Marina

UPCOMING PROJECTS IN THE MENA REGION COUNTRY

EGYPT

KSA

CITY

NAME OF THE HOTEL

NO. OF ROOMS

OPENING

North Coast

TIME Marina Hotel & Convention Centre and Hotel Apartments

150

Q4 2021

South Sinai

TIME Coral Nuweiba Resorts

60

Q4 2021

Al Olaya

TIME Express Hotel

57

Q4 2021

Riyadh

TIME Elite Hotel Apartments

45

Q1 2021

Fujairah

TIME Moonstone Hotel Apartments

91

Q3 2021

Sharjah

TIME Burj Al Saadah Hotel Apartments

99

Q4 2021

UAE

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SPECIAL REPORT

NEW PROJECTS

LUDWIG BOULDOUKIAN

Regional VP, development – Middle East and Africa Hyatt International hyatt.com

If you were to summarize your career in one sentence, what would you say?

My career is guided by passion and dedication to the hospitality industry.

Andaz hotel

What is your most eagerly anticipated project?

We have several exciting projects coming up in Saudi Arabia, an important market in Hyatt’s growth strategy in the Middle East. With its rich heritage and culture, Saudi Arabia has much to offer the curious, modern traveler.

What qualities define a true leader?

A successful leader must create a shared vision for the project that both the developer and the operator are satisfied with. This is achieved through effective communication between both parties.

What is your motto?

Before I engage in a serious discussion on a new project, I ask myself: “Would I like to stay at this property on my next business trip/vacation?”

Where does the company stand in terms of its growth trajectory and its strategy for the MENA region?

Grand Hyatt Kuwait

Our long-term strategy puts us in prime position to experience sustained growth and recovery during and following the pandemic.

We occupy a unique position in the market in terms of scale and footprint, and we are able to consistently deliver high-quality and personalized experiences. At present, we have 32 Hyatt-branded properties in the region, with a robust development pipeline for 2021-2022.

UPCOMING PROJECTS IN THE MENA REGION

44

COUNTRY

CITY

NAME OF THE HOTEL

NO. OF ROOMS

OPENING

KUWAIT

Kuwait City

Grand Hyatt Kuwait

302

Q1 2022

QATAR

Doha

Andaz Doha

318

Q2 2022

UAE

Dubai

Hyatt Centric Jumeirah Dubai

172

Q4 2021

HOSPITALITY NEWS ME | AUG - SEP 2021

If you were to summarize your career in one sentence, what would you say?

From washing dishes in a busy kitchen to now overseeing hotel operations across EMEA, I’ve been driven by hard work, a dedication to service excellence and leading my teams to success.

What is your most eagerly anticipated project?

SIMON CASSON President of hotel operations for Europe, the Middle East and Africa, Four Seasons Hotels and Resorts fourseasons.com

We’ve just reopened the San Domenico Palace in Taormina, Sicily, as a Four Seasons experience.

What is your motto?

In hospitality, the quantum leap from good to great is driven by people. Nurturing an environment within our hotels that allows each employee to thrive is mission critical.

Where does the company stand in terms of its growth trajectory and its strategy for the MENA region?

The MENA region is of great importance to Four Seasons. We have several very exciting projects in the pipeline, and we look forward to sharing more details soon.

What qualities define a true leader?

My greatest professional joy is in helping grow and develop others to reach their potential through mentorship, guidance and individualized coaching.

Four Seasons Resort Sharm El Sheikh

UPCOMING PROJECTS IN THE MENA REGION COUNTRY

CITY

NAME OF THE HOTEL

NO. OF ROOMS

OPENING

EGYPT

Sharm El Sheikh

Four Seasons Resort Sharm El Sheikh (expansion)

289

Q4 2021

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45

SPECIAL REPORT

NEW PROJECTS Radisson RED Johannesburg Rosebank, as it is the first RED in Johannesburg and the second Radisson RED in South Africa.

How would you describe your leadership style?

I personally believe that when an organization, regardless of which industry, wants to achieve its goals, it needs a vision.

But a vision does not belong only to a leader.

It’s about the ability to recognize and outline those goals and inspire others to follow.

The hospitality industry is a people industry, and I like to think that our team members feel like they’re part of a family when they join. By developing our team members into leaders and empowering them, we create a culture of belongingness and growth. The greatest asset of any hotel is the team, so empowering them is key to success.

TIM CORDON Area senior VP for the Middle East and Africa, Radisson Hotel Group radissonhotels.com If you were to summarize your career in one sentence, what would you say?

I developed a huge passion for the hospitality industry, and it was spotted.

What is your most eagerly anticipated project?

Where does the company stand in terms of its growth trajectory and its strategy for the MENA region?

Hotels are like children; you cannot have a preferred one. That being said, I am really excited about the upcoming opening of

While many hotel groups put their development plans on hold last year, we and our investors remained committed to our

The Mansard, Riyadh

ambitious five-year plan and our mission to be recognized as one of the top three hotel brands in the world and the brand of choice for owners, guests and talent. The new signings reaffirm our commitment to our owners, employees, guests, partners and our development plan. The launch of Radisson Individuals marks another milestone in our transformation plan. We created Radisson Individuals in response to the evolving demands of the modern market for both hotel owners and guests and as a complement to our other existing brands.

Moving forward, the Middle East and Africa are two key development areas. Our ambitions across the region have remained the same, and we are further accelerating our presence. We recently announced the opening of Radisson Hotel Dubai DAMAC Hills as well as the Radisson Blu Hotel Riyadh Qurtuba, and we are continuing to open hotels in the coming months. Our teams are working hard to keep these hotel signings and openings on track, and I am very proud of the results.

Radisson Resort, Dubai Palm, Jumeirah

UPCOMING PROJECTS IN THE MENA REGION COUNTRY

KSA

CITY

Riyadh

Ras Al Khaimah UAE Jumeirah

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NAME OF THE HOTEL

NO. OF ROOMS

OPENING

Mansard Riyadh, a Radisson Collection Hotel & Residences

191

Q3 2021

Radisson Hotel Riyadh Airport

471

Q3 2021

200

Q4 2021

408

Q4 2021

389

Q1 2022

Radisson Blu Hotel, Riyadh International Convention & Exhibition Center Radisson Resort Ras Al Khaimah Al Marjan Island Radisson Hotel Palm Jumeirah

What qualities define a true leader?

Trust in people, trust in themselves and having a clear vision for the company they are leading. With trust comes transparency and honesty that propels teamwork to a completely new level.

What would you like to be known for in the industry?

AMANDA ELDER Chief Commercial Officer and member of the Kempinski Hotels Management Board kempinski.com If you were to summarize your career in one sentence, what would you say?

What I say is what I do and my promises are kept. That my people know I have their back at all times, and that I am interested and care about their wellbeing while we strive to achieve our goals together.

Where does the company stand in terms of its growth trajectory and its strategy for the MENA region?

hospitality operator. The strong pipeline of new projects that expands the group’s presence in exciting destinations worldwide includes, among others, prestigious hotels in the Middle East and Africa. In order to meet the growing demand for wellness and to offer guests an even wider range of services, Kempinski Hotels has lately acquired all outstanding shares of Resense Spa not already held by the group. Resense is a company focused on sustainable wellness solutions, and Kempinski Hotels will use the company's infrastructure and expertise to further integrate wellness into its operations globally.

Kempinski Hotels continues to strengthen its international foothold as a leading luxury

A career globetrotter with a genuine passion for luxury hospitality and connecting with people from all walks of life.

What is your most eagerly anticipated project?

The launch of Discovery 2.0 – the new and enhanced version of our loyalty program.

As I am serving on both the shareholders board and the Marketing Advisory Board of the Global Hotel Alliance, it is exciting to be instrumental in shaping the future of loyalty for Kempinski.

Kempinski Hotel Brazzaville, Pastry

Kempinski Hotel Al Madinah

UPCOMING PROJECTS IN THE MENA REGION COUNTRY

CITY

NAME OF THE HOTEL

NO. OF ROOMS

OPENING

Al Madinah

Kempinski Hotel Al Madinah

309

2022

Makkah

Kempinski Hotel Makkah

383

2023

KSA

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NEW PROJECTS How would you describe your leadership style?

Afer spending many years working in different cultures, I believe that the most important thing is to adapt to situations with grace, patience, perseverance and learning from past challenges. My management style is family oriented with a sense of emotion, because my team is my extended family.

What is your biggest career achievement to date?

AMINE E. MOUKARZEL President Louvre Hotels Group/ Golden Tulip MENA, Founder/ President of Flamingo Hospitality Management Louvre Hotels Group/Golden Tulip MENA louvrehotels.com, flamingohotels. org If you were to summarize your career in one sentence, what would you say?

Dedication and motivation, taking ownership of the job at all times and governed by five Ps – patience, passion, perseverance, people and profit.

It is seeing my staff and my children developed, growing to become leaders themselves.

Where does the company stand in terms of its growth trajectory and its strategy for the MENA region?

additional properties that are set to open in 2021 from our 12 distinct brands, reflecting a growing emphasis on budget-friendly, techfocused accommodation. Louvre Hotels Group, supported by Flamingo Hospitality Management, is witnessing growth targeting throughout the region in terms of extended stay, hotel apartments, mid-scale and upscale hotels. We also have Kyriad Campanile in Tunis on the way, which will be the first Kyriad hotel in the MENA region as well as in Africa. Furthermore, two Tulip Residences in KSA and one in Bahrain are in the pipeline. Finally, we will be welcoming two Kyriad hotels in Algeria thanks to our owners, developers and the team.

Louvre Hotels Group MENA is leading the way with great momentum. However, we were affected by the coronavirus in terms of our development activity, and it is only now that we are really moving forward with projects. The Kingdom of Saudi Arabia remains at the helm of our growth.

Louvre Hotels Group currently operates 16 properties in the kingdom, and there are five El mechtel

UPCOMING PROJECTS IN THE MENA REGION COUNTRY

CITY

NAME OF THE HOTEL

NO. OF ROOMS

OPENING

Ain Benian

Kyriad Ain Benian

120

Q1 2022

Bejaia

Kyriad Bejaia

47

Q1 2022

Algiers

Golden Tulip Opera

75

Q1 2022

Constantine

Golden Tulip Alexandre Constantine

95

Q1 2022

Skikda

Tulip Inn Russikada

172

Q3 2022

BAHRAIN

Manama

Tulip Residences Taiba

112

Q4 2021

GEORGIA

Tbilisi

Golden Tulip Design Tbilisi

78

Q4 2021

IRAQ

Al Najaf

Royal Tulip Qasr Al Khawarnak

240

Q3 2022

Jeddah

Tulip Residences Hiraa Jeddah

71

Q1 2023

Golden Tulip Umm Al Qurah - Makkah

454

Q1 2022

Tulip Inn Aziziyah Makkah

240

Q2 2022

Tulip Residences Olaya Riyadh

65

Q4 2022

Tulip Inn Rand Hotel

86

Q4 2021

Golden Tulip Riyadh

94

Opened

Unaizah

Golden Tulip Unaizah

86

Q4 2021

KUWAIT

Kuwait

Campanile Mangaf

172

Q3 2023

SULTANATE OMAN

Salalah

Tulip Inn Majan Hotel & Suites

229

Q1 2022

Kyriad Hotel Salalah

199

Q4 2022

Doha

Tulip Inn Jouri

105

Q1 2022

201

Q4 2021

Tunis

Campanile El Mechtel Royal Tulip Korbous Resort & Spa

163

Q4 2021

ALGERIA

Makkah KSA Riyadh

QATAR TUNISIA

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HOSPITALITY NEWS ME | AUG - SEP 2021

rapidly adapt to those changes and stay relevant and successful.

What is your biggest career achievement to date?

What is your most eagerly anticipated project?

Achieving continued growth for Dur, directing the development of countless noteworthy projects and successfully navigating the company during the pandemic to swiftly adopt avant-garde sanitation practices and a heightened integration of digital transformation, thus positioning Dur and the overall Saudi hospitality industry as an example of sector excellence.

We take pride in all of our projects, especially the Marriott DQ Hotel. Regarded as the first Golden LEED-certified hotel in KSA, it sets the standards for green and sustainable hospitality in Saudi Arabia, a key aspect that we are continually striving to incorporate into all our strategies and offerings.

SULTAN AL OTAIBI

How would you describe your leadership style?

CEO, Dur Hospitality dur.sa/en If you were to summarize your career in one sentence, what would you say?

The hospitality industry has gone through numerous changes over the past years imposed by emerging technologies, trends and events, most prominently the Covid-19 pandemic. Shifting guest perceptions and preferences have taught us to embrace dynamism, flexibility and innovation to

I place the greatest emphasis on employee engagement, motivation, and inclusivity by ensuring that all of our teams are presented with a positive work environment and enriching training opportunities to nurture their career development and maximize satisfaction and loyalty. Empowered employees mean greater productivity and enhanced creativity, ultimately leading to outstanding success.

Where does the company stand in terms of its growth trajectory and its strategy for the MENA region?

KSA is an emerging business and leisure destination, enjoying a unique pilgrimage market where Dur is focused on expanding its dedicated Makarem Hotels brand. We seek to meet an anticipated spike in demand while offering top-notch services that cater to religious tourists in the kingdom’s holy cities as well as the domestic market and anticipated international guests.

Al Anoud Compound

Makarem Al Madina

UPCOMING PROJECTS IN THE MENA REGION COUNTRY

KSA

CITY

NAME OF THE HOTEL

NO. OF ROOMS

OPENING

Al-Ahsa

Holiday Inn & Suites AlAhsa

120

2024

Jeddah

Jeddah Courtyard Hotel & Residence Inn

240

2024

Makkah

Makarem Ajyad Makkah Hotel (Full Renovation)

411

Q4 2021

Medina

Makarem Al Madinah

400

2023

Riyadh

Al-Anoud Luxury Villas

80

2023

Tabuk

Holiday Inn & Suites Tabuk (Expansion)

156

Q4 2021

Yanbu

Yanbu Courtyard Hotel & Residence Inn

150

2024

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SPECIAL REPORT

NEW PROJECTS than 3,000 keys to the market in the next three years. The strategic agreements will enable Rotana to add 3,000 keys across the region, signaling a new phase of recovery for the hospitality group.

GUY HUTCHINSON President and CEO, Rotana Hotels & Resorts rotana.com Where does the company stand in terms of its growth trajectory and its strategy for the MENA region?

We started 2021 on a positive note with the announcement of our expanding pipeline for the next three years, comprising 10 new landmark developments, significant hotel signings and new agreements which will take place in Manama, Bahrain and in the Kingdom of Saudi Arabia, alongside further expansion in the UAE, Qatar and Turkey.

Recently, we have signed new management agreements with Al Marasem Development and Marina Way Lagoon to strengthen our presence in Egypt. The agreement includes the management of two new properties: Lake Residence, serviced apartments in New Cairo which will also mark Rotana’s debut in the capital city, and Marina Bay, Hotel Apartments in Alamein, North Coast.

We currently operate 68 hotels in 24 cities across 14 countries, including an impressive 10,012 keys across 36 hotels in the UAE. The group’s pipeline consists of 44 upcoming projects, including 10 that will deliver more

We are on course with our international expansion and are currently operating seven hotels in KSA and have a further five properties under development. We will be adding two new properties in Al Baha and Jubail under the Rayhaan Hotels & Resorts

by Rotana brand to its pipeline in KSA, in addition to a four-star Rayhaan in Jeddah.

Rotana will be opening the five-star Rayhaan Hotels & Resorts in Jubail in Q1 2022 and the four-star mountain resort project in 2024. The one in Jeddah will open in 2025.

Capitalizing on the growing demand for the long-stay segment in Manama, Rotana has signed an agreement under Residences by Rotana. Set to open in 2022, the property will feature 483 keys and provide an extended-stay focused brand to the Kingdom of Bahrain. Furthermore, Rotana is keen to provide its guests with a holistic living experience by offering a home-away-from-home setting within the city, introducing a 220-key Arjaan Hotel Apartments by Rotana, which is scheduled to open in 2023.

In Qatar, there are two new upcoming projects; the group recently took over the management of the 250-key Sedra Arjaan

by Rotana, which is already operating and is located in the heart of Doha, The Pearl Island, and we also signed a hotel management agreement under the Centro Hotels brand, with a stylish 350-key property that’s set to add a new dimension to Doha’s vibrant hospitality scene by 2023.

We are on course with the launch of two

new properties on the European side of Istanbul: Bomonti Arjaan by Rotana and Bomonti Residences by Rotana, offering 650 units that are set to open doors to guests in 2022. Additionally, the group has taken over a third property in the city, located at the center of Istanbul's new business district.

Under refurbishment, the five-star property is set to open its doors to guests in Q2 2022.

Our key focus is placed on international markets. However, we will continue to strengthen our footprint in the UAE to meet the predicted growing demand for hotel rooms in the upscale segment in 2021 and beyond. This is reflected in the recent signing of a hotel management agreement under the Rotana Hotels & Resorts master brand. Expected to open in 2023, the property, which is located in Dubai, will boost the group’s number of residential and hospitality units in the country by 295 keys.

Our upcoming properties will go a long way toward meeting the pent-up demand anticipated during and beyond Expo 2020 this year and will help ramp up overall room capacity, which is crucial to achieving the city’s ambitious tourism vision.

Lake Residence, serviced apartments in New Cairo

UPCOMING PROJECTS IN THE MENA REGION COUNTRY

CITY

NAME OF THE HOTEL

NO. OF ROOMS

OPENING

BAHRAIN

Manama

Residences by Rotana

483

2022

Arjaan Hotel apartments

by Rotana

220

2023

Cairo

Lake Residence

434

2024

El Alamein

Marina Bay Hotel

150

2023

Jubail

Rayhaan Hotels & Resorts

407

Q1 2022

Al Baha

Rayhaan Hotels & Resorts

150

2024

Jeddah

Rayhaan Hotels & Resorts

285

2025

QATAR

Doha

350

2023

TURKEY

Istanbul

Centro Hotel brand Bomonti Residences by Rotana and Bomonti Arjaan

by Rotana Rotana Hotels & Resorts

650

2022

268

Q2 2022

EGYPT

KSA

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the region. The majority of our growth in the Middle East will continue to be driven predominantly by the UAE and KSA. However, we also see opportunities more broadly across the region, particularly in Oman and Egypt.

DAVID TODD Head of operations, IHG MEA IHG Hotels & Resorts ihgplc.com Where does the company stand in terms of its growth trajectory and its strategy for the MENA region?

The Middle East continues to be an attractive market for tourism and hospitality, and we are on track with our growth plans for

In line with our growth ambition, we have recently announced a number of signings across the region, including an MDA with RIVA Development Company, which is a five-year agreement to open at least seven hotels in Saudi Arabia across IHG’s portfolio of brands, including cities such as Riyadh, Jeddah, Eastern Province, Abha, Hail, Qassim and Tabuk. Hotel Indigo Riyadh, King Abdallah Road was the first hotel to be announced under this partnership and marked the brand’s debut in the country.

We also recently announced the signing of Hotel Indigo Jabal Al Akhdar in Oman, voco Dubai Palm Jumeirah and Voco Bonnington Jumeirah Lakes Towers in the UAE, and

Holiday Inn New Assiut Asayla in Egypt.

Furthermore, we are in discussions with a number of partners and expect to sign more hotels, across our portfolio of brands, in the coming months.

We also have some exciting hotel openings this year, including InterContinental Mina Al Arab in Ras Al Khaimah. It will be a unique beach resort hotel which is designed as a contemporary tropical resort with a lush landscape and indoor/outdoor experience of a resort. Some of our other openings include Staybridge Suites, Dubai Financial Centre and Staybridge Suites, Dubai Internet City to cater to our long stay guests, voco Jeddah Gate and Holiday Inn Riyadh Al Malaz in Saudi Arabia.

IC RAK

UPCOMING PROJECTS IN THE MENA REGION COUNTRY

CITY

NAME OF THE HOTEL

NO. OF ROOMS

OPENING

EGYPT

Cairo

Crowne Plaza West Cairo - Arkan

178

Q4 2021

QATAR

Doha

Staybridge Suites Doha Old Town

110

Q4 2021

Ras Al Khaimah

InterContinental Mina Al Arab

351

Q4 2021

208

Q3 2021

Dubai

voco Bonnington Dubai Staybridge Suites Dubai Financial Centre Staybridge Suites Dubai Internet City

360

Q3 2021

225

Q3 2021

UAE

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NEW PROJECTS What is your most eagerly anticipated project?

There are a lot of exciting projects to look forward to. We recently opened The St. Regis Dubai, The Palm and have many other anticipated properties in the pipeline for this year including the debut of JW Marriott in Saudi Arabia and the opening of The St. Regis Downtown Dubai.

How would you describe your leadership style?

SANDEEP WALIA Chief Operating Officer, Middle East Marriott International marriott.com If you were to summarize your career in one sentence, what would you say?

From the start of my career, I have been fortunate to be empowered by brilliant leaders and inspirational mentors. Today, it is my responsibility to do the same for my associates – to support their growth and together make a difference in the work we do.

I strongly believe in a people-first culture, with a belief that when associates feel personally and professionally fulfilled, they consistently deliver more. This also leads to trust and transparency, which are two very important words for me. I also consider that each situation or challenge demands a different lens, so I like to be a situational leader while focusing on the goal ahead and being a coach for my team.

RC Bodrum

What is your motto?

The glass is half full. Every situation receives a different view, opinion, answer or thought.

I am the ultimate optimist. I personally think that optimism and positivity bring out the best in every situation and helps to achieve better results.

Where does the company stand in terms of its growth trajectory and its strategy for the MENA region?

Today, we have over 170 properties and more than 49,000 rooms in operation across 11 countries, including the UAE, Saudi Arabia, Qatar, Jordan, Oman, Kuwait, Bahrain, Lebanon, Pakistan, Egypt and Turkey. In the past seven months, we signed 20 new deals, and we expect to open more than 20 properties by the end of 2021.

Marriott Resort Palm Jumeirah, Dubai

The St. Regis Downtown Dubai

JW Riyadh

UPCOMING PROJECTS IN THE MENA REGION COUNTRY

CITY

NAME OF THE HOTEL

NO. OF ROOMS

OPENING

KSA

Riyadh

JW Marriott Riyadh

349

Q4 2021

TURKEY

Bodrum

The Ritz-Carlton Residences, Bodrum

74

Q3 2021

608

Q1 2022

Dubai

Marriott Resort Palm Jumeirah The St. Regis Downtown Dubai

298

Q4 2021

UAE

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What is your most eagerly anticipated project?

For 2021, Raffles the Palm Dubai, which is scheduled to open in Q3.

How would you describe your leadership style?

Transparency and empowerment are the main traits I like to implement when managing a team. As a leader, you need to trust the teams you have hired and rely on their expertise as you focus on the overarching strategy and look ahead.

MARK WILLIS CEO Accor India, Middle East, Africa & Turkey all.accor.com

What is your motto?

We are in the business of making people smile.

If you were to summarize your career in one sentence, what would you say?

Exciting and ever evolving. Having started in the kitchen as a chef, I have had the privilege of working my way up through a number of departments and roles.

Hotel openings 2021: • Total openings IMEA: - 38 hotels - 9,000+ keys • Total Openings Middle East: - 18 hotels - 6,000+ keys MENA portfolio: • 218 hotels • 57,000+ keys MENA pipeline: • 122 hotels • 35,000+ keys

Where does the company stand in terms of its growth trajectory and its strategy for the MENA region?

Overall regional statistics: Current portfolio: • 402 hotels • 86,000+ keys Fairmont Taghazout Bay

Movenpick Al Marjan Island RAK

Raffles The Palm Dubai

UPCOMING PROJECTS IN THE MENA REGION COUNTRY

KSA

CITY

NAME OF THE HOTEL

NO. OF ROOMS

OPENING

Ula

Banyan Tree Al Ula

79

Q4 2021

Jeddah

Swissotel Living Jeddah

150

Q4 2021

Riyadh

Turaif OMAN

Muscat

Dubai UAE

Ras El Khaimah

Fairmont Ramla serviced residences Mövenpick Hotel and Residences Riyadh Movenpick Waad Al Shamal

222

Q4 2021

359

Q4 2022

237

2022

Movenpick Hotel Bausher

250

2022

Movenpick Hotel & Apartments Azaiba Muscat

330

2022

The8 Palm Jumeirah

121

Q3 2021

Raffles The Palm Dubai

389

Q3 2021

25hours

434

Q3 2021

Movenpick Hotel Dubai Jumeirah Triangle

166

2022

Movenpick Hotel & Living Dubai

299

2022

Movenpick Resort Al Marjan Island

418

2022

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In collaboration with

AN ALTERNATIVE

LODGING EXPERIENCE

The evolution of eco, wellness, agri and adventure (EWAA) tourism can be attributed to increased demand for sustainable lodging options, lifestyle changes and greater awareness of how tourism is impacting the environment. James Wrenn, associate director of Colliers, discusses the growth of alternative lodging options in the MENA. It may not come as a surprise that the Covid-19 pandemic is fueling further developments in EWAA tourism, as hospitality providers continue to search for operational and structural sustainability, along with increased preferences among consumers for more outdoor-focused experiences.

Simultaneously, the MENA region is in the process of establishing itself as a key destination for EWAA tourists, with numerous developments underway in this space. While initial EWAA projects were centered on individual luxury desert resorts, particularly in the UAE, we are now seeing the UAE, KSA and Oman making leading gains in this lucrative market.

EWAA lodging in the region, both existing projects and those under development, ranges from economy tents and repurposed containers to luxury tented villas and branded resorts. Key investment considerations when developing an EWAAfocused lodging experience include:

1. Site challenges A typical EWAA development is located in a relatively remote area that’s surrounded by nature, as this concept is synonymous with the great outdoors. A remote location

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is likely to bring in logistical challenges, which can be negated by choosing the most suitable place within an area and designing the scheme with operational efficiencies in mind.

2. Structural costs Excluding general amenities and infrastructure, the cost of EWAA structures is relatively low, which is the most attractive feature of these types of developments.

However, the main challenge arises in the installation of these structures to develop an integrated product with amenities.

Successful development of such destinations requires understanding and support from local stakeholders.

3. Involvement of local stakeholders The growth of experiential travel has led tourism and hospitality developers/investors to focus on destinations with untouched natural resources. Successful development of such destinations requires understanding and support from local stakeholders. A

relationship with the local community not only increases the value of the product in terms of authenticity but also contributes to conservation of the surrounding area.

4. Government support Governments across the Gulf have a vested interest in supporting projects that are focused on EWAA tourism due to the growth in popularity of this concept and the way in which it promotes remote destinations.

As part of its tourism development strategy, Saudi Arabia launched Soudah Development Company, an entity that will be solely responsible for the development of the mountain destination in the Asir region.

For those interested in learning more about this topic, Colliers recently published a research paper on EWAA tourism and the growth of alternative lodging options. The paper focuses on different types of lodging options available, with segregation based on property positioning. The paper details key features which are typical of each lodging level, from economy to luxury.

Interestingly, from an investment point of view, development cost estimates for each lodging level are provided. The report can be downloaded here: colliers.com/en-ae/ research/dubai/ewaa-ii-may-2021

SPECIAL REPORT

NEW PROJECTS

A SNAPSHOT OF GROWTH: THE MIDDLE EAST’S

HOSPITALITY SECTOR With events such as the Expo 2020 (postponed to October 2021) and the 2022 FIFA World Cup on the calendar, the Middle East’s hospitality sector is set to welcome a remarkable number of new projects. Simone Remba, consultant at Thomas Klein International, takes a closer look at the region’s hottest markets.

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In collaboration with

It is safe to say that travelers will continue to have a wide choice of upscale options, as the GCC does not fall short when it comes to indulgent hospitality experiences.

As of January 2021, the Top Hotel Projects construction database reported that a total of 187,965 hotel rooms are currently in the pipeline across the Middle East, with the UAE and KSA leading the race. By Q4 2021, an estimated 250 of those projects are scheduled to open, adding 76,288 hotel rooms to the market.

Forecast 2021-2022 remains just as strong, with 165 new projects expected to be delivered by 2022, adding over 50,000 hotel rooms. A total of 66 and 143 brand new hotels are anticipated in 2023 and 2024 respectively. When it comes to the categorization of these upcoming properties, developers are eyeing the upper end of the spectrum by supplying deluxe/ luxury accommodation, with 51 percent of the properties being four-star hotels and the remaining 49 percent being five star.

In the coming years, the UAE is leading the charge, with 211 new hotel openings, of which 147 will be launching in Dubai. These new openings mean that Dubai alone will be responsible for adding over 70 percent of the total 62,633 new rooms to an already ultra-competitive market. Saudi Arabia won’t be far behind, with the opening of 168 new properties (73,464 rooms) in the major urban and religious hubs of Riyadh, Jeddah and Makkah to further encourage their tourism sector.

Qatar As the country gears up for the 2022 FIFA World Cup, Top Hotel Projects reports a steady increase of hotel properties in Qatar, with 16 hotels (4,514 rooms) slated for 2021

and five hotels (2,600 rooms) slated for 2022. Qetaifan Island North (Lusail City) is poised to be the country’s prime waterfront business and leisure destination of 2022, covering 1.3 million square meters of ultraluxury leisure, retail and entertainment space. One of the first confirmed hotel partnerships is with Rixos Hotels, a brand that is set to open its first property in Qatar — Rixos Doha Qetaifan. The property will feature 345 rooms, a beach club and a souk, with 11,000 square meters of GLA.

Oman Oman will soon welcome one of the most reputable luxury brands under the Marriott umbrella, with the St. Regis Al Mouj Muscat Resort expected to open in 2022. The 271room hotel — with 170 branded residential units — is set to become the epitome of luxury and modern elegance in the sultanate. In parallel, IHG will be introducing its artsy boutique brand, Hotel Indigo, to Oman. This will be the second Hotel Indigo in the region, after the recent opening of the Dubai branch. Located 2,000 meters above sea level, Hotel Indigo Jabal Al Akhdar will be the go-to upscale boutique property, offering 176 rooms with uninterrupted views of the mountainous surroundings.

Saudi Arabia Saudi Arabia is set to host one of the biggest developments in the world with its sustainability-led Red Sea project. With the first phase expected to open in 2022, the new supersized resort will offer local and international guests the choice of up to 50 hotels. The project is set to redefine

sustainable hospitality as one of the world’s foremost destinations powered solely by renewable energy. Once complete in 2030, The Red Sea Project will span a total of 22 islands, offering 8,000 hotel rooms and 1,300 residential units.

UAE With a push to be up and running in time for the Expo 2020, Top Hotel Projects reports that the UAE will see a total of 83 new hotels opening their doors by the end of 2021, welcoming 26,168 new hotel rooms to the mix. In 2022, growth will slow down, with 56 openings and 14,870 rooms on the cards.

Further projections include 24 hotels (7,898 rooms) in 2023 and a further 45 properties (12,500 rooms) slated for 2024. Of these 208 new hotels, 46 percent and 54 percent will belong to the four-star and five-star hotel categories respectively.

In terms of the fastest-growing hotel brands within the UAE, Millennium Hotels takes the lead with seven new hotels (2,513 rooms) for 2021, followed by Rove Hotels, Vida Hotels & Resorts and The Address Hotels & Resorts, each with six new properties, adding 1,871 rooms, 1,239 rooms and 1,046 rooms to the UAE’s hospitality landscape respectively.

It is safe to say that travelers will continue to have a wide choice of upscale options, as the GCC does not fall short when it comes to indulgent hospitality experiences. With the pending arrival and further expansion of hotel high-rollers, the region is poised to strengthen its place on the luxury hospitality global map.

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MAKING ROOM: THE MIDDLE EAST’S HOTEL BOOM

The dawn of the new millennium was something of a tipping point for the hospitality industry in the Middle East, with tremendous growth in hotel inventory setting the tone. Kostas Nikolaidis, Middle East and Africa executive for STR, discusses the evolution of the sector in the region and what the next five years hold.

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In collaboration with

The Middle East’s hotel pipeline is no longer dominated by luxury hotels, which was the norm up until a few years ago.

The Middle East has a proven track record of overcoming crises. We got through the global financial crisis of 2008, and we will see the end of the Covid-19 pandemic.

Make no mistake, this region has always managed to make strong comebacks.

ago. With many destinations now maturing as established tourism hubs, owners and developers are shifting their focus toward the less saturated hotel classes. As a result, the region's branded pipeline now consists of 42,144 upscale rooms, followed by 33,206 upper upscale and 24,975 luxury rooms. Almost 47 percent of the upscale pipeline is located in Saudi Arabia, primarily in Makkah. Known for the millions of pilgrims who visit every year, the holy city is also recognized for having some of the largest hotels in the region, such as the 1,885-room voco Makkah, which opened last year.

for the 5,392 luxury hotel rooms that are expected to accommodate athletes, FIFA executives and football fans. Adding to the already abundant luxury hotel selection, iconic properties and brands such as Raffles Lusail City, Rosewood Doha and The Chedi Katara Hotel & Resort will soon be making their debuts. They will be supplemented by another 5,172 upper upscale and 4,008 upscale properties, such as Rixos Doha Qetaifan Island and Delta Hotel City Center Doha.

There are currently 622 hotels, with a combined 175,821 rooms, under construction or in the planning/final planning phases, according to STR’s data for the Middle East. If all goes to plan, there will be a total of 610,093 rooms on offer in five years' time a substantial increase in a relatively narrow time frame. Ambitious tourism strategies and government visions to reinvent the region and further diversify oil-driven economies are behind this growth. However, it is worth mentioning that the region has long been preparing extensive hospitality infrastructure in order to host and accommodate global mega events, such as EXPO 2020 and the 2022 FIFA World Cup in Qatar. Furthermore, Saudi Arabia is expanding with new destinations and cities like NEOM, Qiddiya, Al-Ula, Amaala, Diriyah and the Red Sea project, all of which are expected to become global tourism hot spots once complete.

Dubai’s hotel pipeline has been consistently strong for many years now, so it comes as no surprise that a further 9,054 upscale rooms are still currently under contract, as well as 7,947 and 5,718 upper upscale and luxury rooms respectively. Future visitors to Dubai will be able to choose between a total of 174,059 hotel rooms; that’s more than the current number in London or Los Angeles.

This translates into an abundance of hotel offerings and concepts to suit every type of guest and a significantly enhanced F&B scene, available to both residents and tourists.

Despite the many years of intensive hotel development, it feels as though the Middle East is just getting started. Numbers don’t lie, and there are still plenty of exciting hotel openings ahead. While most of the pipeline is scheduled to open around the mega events of the next few years, government visions extend much further into the future. Ambitious plans require equally ambitious infrastructure, which we are fortunate enough to witness all over the region. Recent development trends have favored lower hotel classes, paving the way for numerous new brands and independent hotel concepts to make their foray into the Middle East.

Interestingly, the Middle East’s hotel pipeline is no longer dominated by luxury hotels, which was the norm up until a few years

In Qatar, luxury remains the largest pipeline segment. With just over a year left until the World Cup, construction is ramping up

Ultimately, once the pandemic is behind us, we could be poised for a new "Roaring Twenties."

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NEW PROJECTS

REGIONAL

MEGAPROJECTS & OPPORTUNITIES FOR HOSPITALITY INVESTORS The impact of 2020 on the hotel and hospitality industry will endure for years to come and in many ways will redefine future travel experiences. Amr El Nady, head of hotels and hospitality MEA, executive VP, Global Hotel Desk at JLL, explores hotel investment opportunities in the region.

Throughout the pandemic, leisure travel proved to be a stronger segment of demand as travelers experienced lockdown fatigue and planned last-minute trips, escaping to drive-to destinations.

From an investment point of view, globally speaking, private equity groups and institutional investors represented the lion’s share in hotel transaction activity, accounting for 54 percent of total volume for 2020. In the Middle East, while investment activity remains skewed toward hotel development projects, construction works stayed strong and were buoyed by regional visions, strategies, robust government and institutional funding as well as strategic supply allocation to mega if not giga projects across the major capital cities.

Key regional megaprojects Dubai, specifically, has seen the launch of the 2040 Urban Master Plan, which focuses on reinforcing the emirate’s competitiveness as a global destination

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by providing a wide variety of lifestyle and investment opportunities for citizens, residents and visitors over the next 20 years. The plan mentions a 134 percent increase in land space for hotels across five zones, which are Deira and Bur Dubai, Downtown and Business Bay, Expo 2020 Centre, Dubai Silicon Oasis Centre, Dubai Marina and JBR. It is positive to note that while the current supply is well absorbed in normalized business conditions, Dubai isn’t just capitalizing on singular events like Expo 2020 but is also focusing on longer-term visions that will drive the hotel industry. The availability of the investment offering now extends to various investment types, from new build to outright core hotel acquisitions.

Saudi Arabia has also announced a string of giga projects with the aim of establishing itself as a robust domestic and international tourism destination. The Public Investment Fund (PIF) has announced a number of new entertainment centers, such as

Qiddiya Entertainment City, the Red Sea Project, Amaala, AlUla, King Salman Park, Diriyah Gate Development and Riyadh Sport Boulevard, the Saudi Entertainment Ventures Company (SEVEN), which will include 20 entertainment destinations, 50 cinemas and two large theme parks in prime locations across the kingdom. With these developments, overall investments are expected to reach approximately USD 810 billion in the next 10 years. It is also estimated that PIF’s hotel projects alone will surpass the UAE’s quality hotel room supply pipeline over the same period.

Opportunities for investors In the current environment, while hotel owners are increasingly sophisticated and have higher expectations, hotel operators have demonstrated growing flexibility toward their owners by considering franchising instead of direct operation. This is an opportunity typically given to owners with critical mass of hotel room supply to initiate their own hotel management

Going forward, the market will continue to reset itself, with the landscape once again becoming the preferred playground for investors.

structure with a more direct control over operations. At present, considering the size of the market in the GCC, the proportion of owner-operated properties, whether branded or not, remains quite thin compared to international destinations and is estimated to be less than 10 percent.

From a funding perspective, the traditional lending mechanism, in particular from the large banking institutions, remains buoyed by a longer-term recovery but will lend with enhanced project scrutiny, stronger collateral and guarantee requirements.

While lending costs remained fairly stagnant throughout 2020, they still drive pressure over yields as the market stabilizes and lenders capitalize on a swifter cash-flow recovery over the medium term. Investors facing funding challenges to complete their hotel developments can now resort to equity investors for funding. There is also an increased proportion of equity willing to position itself in the debt structure over the next few years, in the form of

higher cost preferred equity structures, mezzanine financing and other mortgage participation mechanisms, such as loanto-own — a strategy used by investors to take control of a distressed company, often through bankruptcy proceedings.

This will, nonetheless, require hotel owners to maintain a minimum level of liquidity for working capital and short-term capital expenditure as the properties fully reopen.

With a team of highly specialized tourism and hospitality experts, coupled with all the lending mechanisms in place, the pace of hotel and resort development for the private sector is regaining rapid momentum.

In neighboring Saudi Arabia, the Tourism Development Fund launched in June 2020 is proving to be a winning alternative for the private sector. With an announced USD 4 billion commitment, which is expected to grow even further as part of plans to diversify the economy in the face of the coronavirus pandemic and low oil prices, investors may shift away from their existing

relationship with traditional banks for funding, although banks have remained relatively supportive to the industry.

Overall, while the region has managed to ease restrictions and ensure a return to offices, uncertainty surrounding travel, as well as mandatory lockdowns ahead of the summer months, underpins a lesser than expected growth in hotel investment volume around Europe and Asia. Going forward, the market will continue to reset itself, with the landscape once again becoming the preferred playground for investors. From architectural to branding changes occurring simultaneously in the cycle, investors’ paths to that long recovery are limitless. It is a long road indeed, but there is a positive sentiment that pent-up demand to become mobile once more will boost trading performances across major leisure markets. As the market stabilizes, it is mission critical for all stakeholders to embrace changes brought on by 2020 and consider the new guest experience attributes.

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SOLUTIONS

HUMAN RESOURCES

In collaboration with

HOW TO BUILD A WINNING TEAM Creating a solid team is hard work; it takes time, effort and vast amounts of experience. Mark Dickinson, founder of DONE! Hospitality Training Solutions, examines the real meaning of team building.

You only have to watch a professional sports match to observe the pillars of teamwork in motion. The players have one clear goal in mind: to win. They communicate, collaborate and instinctively cooperate to claim victory. Off the field, they strategize, exercise and practice every possible scenario. They study the competition, research the weaknesses of their opponents, review previous performances, analyze statistics and plan. On game day, they execute. Great teams are able to effortlessly transition and understand one another because they have developed the right skills and are committed to a shared objective.

These are not people who need motivation; they sign up for the team because they love what that team does. Having their names on the team’s history books, being a hero to the fans, and playing outstandingly are things they seek.

The business world in general does a poor job of imitating this ethos, throwing around words like “teamwork” and “communication” without really meaning what they say.

Today, team building is dead. If your team needs to go on a team-building day, there is something wrong with the principles of your organization. Slogans such as “There’s no I in team” or “TEAM: Together Everyone Achieves More” are fine, but they cannot replace the burning desire someone feels to contribute to an outstanding goal. Getting people to participate in fake exercises where they have to help each other, do things like the “Trust Fall” — where you catch your fellow team member as they blindly fall backwards onto the waiting team members — are all good ways of helping people learn how to cooperate. However, these things will not build the team. A team must have one clear goal. The goal must make winning clear and doable.

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Celebrating victory makes teams buzz. A win for the business is a win for the team. Why would you call yourself a team if you are not going out to win something? A team only has a point if it is going to win. This is where many businesses fail. They get the team part, but they don’t have a powerful enough business objective that their team is working toward. As a result, they don’t celebrate enough. It’s like an unbalanced scale, with team talk on one side and no team-related outcomes on the other.

Players grow, athletes grow. They sign up as rookies, they have talent, they show promise, and so they are brought into the team. They are given every available opportunity to rise up, and they are encouraged to perform to the best of their abilities. All eyes are on the “noobs,” and the question on everyone’s mind is: “Is this the next champion?” Real teams cultivate a culture that is so strong that it surpasses all else.

If your team needs to go on a team-building day, there is something wrong with the principles of your organization.

For those at the top, this checklist will certainly help to build a successful team.

(Note, you need to score 10 out of 10.)

Annual parties are ridiculous. Watch a top team in any league around the world. They play a massive number of games throughout the season. You don’t see them walking off after winning a game with somber faces saying: “We will not celebrate now; we will wait for the end of the year.” No way!

They are on fire. They celebrate, while they console the opposition, but they are going to the locker room full of hope and inspiration; that’s winning. Celebration is the next natural step. The best of the best create a winning culture, celebrating as they go along.

Ultimately, when what you are doing is worth doing, everyone will want to do it.

1. Does your organization have a goal so clear that everyone knows what it means to win?

2. Is the desire to “be the best” fiercely instilled into every process and procedure of your organization?

3. Are the rules of your game simple, clear, equitable and unbreakable?

4. Is your team “on fire” to win the game?

5. Do you celebrate each achievement of your team?

6. Do you publicly recognize the outstanding contributions of individuals?

7. Do you invest everything you can into getting better at what you do?

8. Are your new hires set up for championship performances?

9. Does your organization have raving fans who love what you do and what your team produces?

10. Did you answer the above questions honestly? What changes do you need to make today to realign?

SOLUTIONS

MANAGEMENT

THE ART OF NEGOTIATING

AGREEMENTS

There’s no doubt about it, negotiations are an integral part of our daily lives. As we constantly try to find common ground with our coworkers, our boss and our clients, Manal Syriani gives her top tips on how to negotiate smartly and successfully.

Effective negotiations involve conscious efforts that lead to an outcome where all parties benefit equally, resulting in a win-win situation. Negotiating focuses on creating long-term, strong partnerships that build on shared values to ensure sustainability.

When entering into negotiations: • Be aware of the general feel and tone of the negotiation. Negotiations in their nature focus on gaining something that is considered valuable for both parties and have an emotional aspect in their fold as they test the values of both parties; • Acknowledge your limitations. While many would argue that one should be open to compromise and multiple outcome scenarios, a successful negotiation should focus on reaching one specific target.

Changing expectations might affect your credibility and could lead to resistance. All arguments should be based on realistic expectations and a solid rationale; • Understand the other party's limitations and aspirations. Be clear on what the other party is aiming to gain from the negotiations and what resources they are willing to

commit and their capabilities. Always enter a negotiation well prepared, armed with full knowledge of the other party’s business, their partners, their employees and any aspect of their operations; • Listen and engage. Pay attention with all your senses and evaluate the situation.

Do not listen to answer, but listen to understand. Be open to suggestions and possibilities, as you might come upon new practices or ways to reach the common goal you have not considered before; • Be honest and transparent. Having a hidden agenda will likely result in a negative outcome and might cause discomfort. Desirable outcomes can only be achieved when promises are met and where a truthful environment prevails; and • Establish common ground from the outset, making sure mutual goals can be achieved. Otherwise, the smartest move might be to postpone until you have more information, or you may have to call off the negotiations altogether.

Stages of negotiation 1. Prepare Preparation starts with defining a potential outcome and identifying the best strategy or approach to address the points to be discussed. Spend time researching and analyzing data. Finally, decide on the type of relationship you want to build.

2. Information exchange This stage occurs when you begin to engage, share information and explore options to identify potential interests and

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common ground. Get a feel of what each side is aiming to achieve and the current position of each party. This will set the tone to what those involved will ask for later in the bargaining stage. Based on the information at hand, you might decide not to enter into negotiations.

3. Bargain Bargaining is when the actual negotiations take place. Focus on mutual benefits that satisfy both parties, building a lasting relationship to reach a win-win situation.

Communication skills play a major role at this stage and have the power to make or break the deal.

4. Conclude This is the stage where you conclude negotiations by entering into a written contract. Make sure the other party is willing and has the means to execute the points discussed and agreed upon before entering into a written agreement.

5. Execution The final stage is the execution of the agreement. It is important to realize all promises made in order to maintain a relationship of trust with the other party from the beginning.

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SOLUTIONS

MANAGEMENT

KNOWING YOUR

INVENTORY An inventory count is a key task that keeps the kitchen under control at all times and prevents waste. Kareem Haj Ibrahim, director of Kaza Consult, discusses the process and the benefits of knowing what’s in the stockroom.

Completing an adequate inventory count will greatly help you understand your kitchen and your menu. Conducting regular and timely checks also assists in the compilation of financial statements. An inventory count demonstrates the correct cost of goods sold (COGS) and highlights waste count. When using a proper inventory methodology, you can calculate the exact number of COGS and how much material you have in your storage. The formula for ascertaining the COGS percentage is: COGS (%) = ((beginning of inventory + purchased material) – end of inventory) / Sales.

Effective and controlled inventory systems make it easier to evaluate your menu. They show what items have been moving and, more importantly, the demand of these items. Understanding this movement in your kitchen allows you to utilize materials better and where possible, know how to crossuse these products in your kitchen. It will also highlight items that are not in demand, saving you unnecessary costs. Unused items can easily be discontinued.

Understanding the demand on the material you have allows you to enhance your cash flow. As we all try to avoid the frozen cash

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in the storage areas, it is essential that the inventory is carried out on a regular, periodic basis. This also helps you create a par level for your material. Knowing when demanded stock levels are low highlights the need to reorder to ensure that the item is present and available to meet demand.

While many individuals rely solely on POS inventory count to calculate their numbers, the physical cross-check inventory must be completed in line with this to get actual and correct numbers to avoid stealing and waste.

How it works While worthwhile, completing regular inventories can be time consuming, especially if the menu is large and varied, creating a lot of material in your storage area. In order to have the correct material in stock, our recommendation is to complete an inventory check on a regular basis.

Logging items as soon as they are received and then documenting what is being used

saves a lot of time rather than doing it at the end of the month. In the event that errors occur in the deliveries, these can be rectified easily.

Initially, the task may seem arduous, but it will become smoother and faster as time goes on. A suggestion is to have one person in charge of the inventory. This individual would be used to the unit of measurement and where things are located in the storage area. It is important that everything is double-checked by a manager to ensure accuracy. The manager should be aware of what is being purchased and check that the correct items are delivered.

To conclude, an inventory count is fundamental in the effective running of your kitchen operation. Ensuring that the correct items are being both purchased and delivered to meet current demands makes for a very comprehensive and transparent kitchen. It eliminates waste items and also wasteful storage space within the kitchen.

Financial records are clear and concise, which should make financial reporting less stressful. kazaconsult.com

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PRODUCT ZONE

EQUIPMENT

FIT FOR AN INSTAGRAM TABLE With the rise of social media, hotels are paying greater attention to their table settings to provide guests with the finest Instagram moments. HN spoke to five hospitality experts to find out how they select their tableware and glassware.

How do you choose the finest tableware and glassware for your hotel or venue?

What should a procurement manager look out for when purchasing these items?

The choice of tablecloths and glassware for a restaurant can affect many aspects of the hotel. We need to match the concept, ambience and location together with the colors and inspirational atmosphere.

Furthermore, we need to be conscious of the exposure on social media.

We need to maintain the efficiency of the operation based on value for money and maintenance of the items. The quality of your tablecloths and glassware must match the level of your restaurant.

NÉSTOR DEL TORO BENÍTEZ

General manager Occidental Sharjah Grand, Sharjah, UAE Barceló Hotel Group barcelo.com/en-ae

How do you choose the finest tableware and glassware?

How do you select the best tableware and glassware supplier?

While choosing the glassware, tableware, cutlery and crockery, the concept brand ethos needs to be very well defined. The items chosen need to have added value and must be innovative and unique. The focus should be on the brand of tableware and glassware, making sure it is in sync with what the concept represents.

Previous dealing with the supplier is vital to ensure that the delivery will be prompt and that the supplier has a good reputation in the market.

NAIM MAADAD

Are there any new tableware and glassware trends to look out for?

At any given point in time, the trend would always be value for money and cohesive quality syncing well with the brand.

Chief executive and founder Gates Hospitality, Dubai, UAE gateshospitality.com

How do you choose the finest tableware and glassware for your hotel or venue?

What should a procurement manager look out for when purchasing these items?

It is always your menu that drives food service ware choices. When we develop concepts, we build brand guidelines as well as product presentation guidelines.

A mood board is created, leading creative teams and chefs toward a final plating style.

While creative presentations and creative tableware is pretty much the norm in this Instagram-driven world, we also need to ensure that the chosen product is food safe, commercially built to last and has the right price point.

Procurement managers should build longterm relationships with suppliers and visit trade exhibitions abroad to find the best possible options. However, one must keep in mind that the lead time is usually 60 to 90 days to receive shipments of orders.

If restaurants are procuring closer to the opening, they have great options with leading local commercial brands like RAK porcelain for simpler, strong and sturdy lines.

The procurement manager should plan in advance and ensure samples are checked before orders are placed, the product is food safe, resilient and not over exposed in the market.

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GABRIELLE F. MATHER

CEO and founder Restaurant Secrets Inc., Dubai, UAE restaurantsecretsinc.com

How do you choose the best tableware and glassware for your hotel or venue?

Quality, durability, functionality, aesthetics, budget, purpose, quantity and availability together determine the selection. Don’t expect five-star flatware in a two-star hotel; the opposite is also true. It is a matter of guest expectations and creating that wow factor, because one eats with the eyes first.

What should a procurement manager look out for when purchasing these items?

It is important for procurement managers to find the material that best suits the establishment’s needs, brand guidelines,

JACK YAZBEK

Director of materials Park Rotana, Abu Dhabi, UAE rotana.com/parkrotana

style preference and budget. As an example, products that are resistant to knocks are great for everyday use.

Are there any new tableware and glassware trends to look out for?

We have been seeing a strong trend toward the use of natural materials in conjunction with porcelain pieces for the presentation of dishes. There is great emphasis on design.

Often unusual shapes and sizes, colored glassware and contemporary design are preferred in the right settings to create a distinctive ambience and mood.

LAURENT A. VOIVENEL

Senior VP – operations and development, EMEA and India; Senior VP – group human resources and talent development Swiss-Belhotel International swiss-belhotel.com

How do you choose the finest tableware and glassware for your hotel or venue?

reliable and able to deliver the best quality products in line with market pricing within the agreed timelines.

We look for excellent product quality and durability. Everything we use should match the five-star setting at Park Rotana. We follow Rotana guidelines even with our tableware and glassware to ensure great dining experiences for our guests. Also, we choose from reliable suppliers who provide competitive prices and timely delivery.

Are there any new tableware and glassware trends to look out for?

How do you select the best tableware and glassware supplier?

The key factors in choosing the best tableware and glassware supplier for us include product quality, reliability and competitive prices. Our suppliers should be

We always look into the latest trends while selecting items for the hotel and purchase based on what will match with our requirements. Sustainability, though not a new trend, is something being considered.

Products that have been manufactured responsibly — sourcing from local suppliers to support local business — eco-friendliness of products and durability are what we are looking into, even with tableware and glassware in line with our Rotana Earth program.

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PRODUCT ZONE

FOOD

VEGANISM IN THE UAE Although veganism is not new, it has become one of the most talked about topics in recent times due to the boom in health and wellness, as well as environmental concerns.

Abdul Kader Saadi, managing director of Glee Hospitality Solutions, lifts the lid on veganism in the UAE and how the F&B sector is meeting local demand for meat substitutes.

Specific food rituals and practices have made the leap into more mainstream dietary practices in recent years. Trends such as the ketogenic and Atkins diets have gained popularity, challenging the normal approach to food and diet options that would have previously been thought of as unconventional. However, no other dietary practice has garnered as much momentum and attention as veganism.

A global food trend The evergrowing global food trend of veganism has experienced a significant increase in followers. In the United States, for example, we saw an estimated rise in vegans from 1 percent of the population in 2014 to somewhere between 6 and 7 percent by 2017, according to GlobalData. While other research has estimated the number to be closer to 4 percent, there can be no argument that the veganism movement has been seeing significant growth year on year. In the UK, data published by the shopping comparison site finder. com in January 2021 revealed that the number of vegans in Britain increased by

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40 percent during 2020, from 1.1million to 1.5million. In other words, global veganism has now evolved from a trending fad into an extremely lucrative market with significant potential. As a result, vendors, restaurateurs and F&B operators have begun to realize just how profitable this segment is.

Hot topic: wellbeing We live in a digital age where global trends spread like wildfire. One of the hottest topics is well-being, and this is particularly evident online. Alternative lifestyles and health hacks are frequently promoted via nutritionists, fitness enthiusiasts and other people who actively share advice on recommended regimes and diet plans to promote better health. This is one key area where the vegan movement has made significant gains, with several people boasting about the benefits of a vegan diet versus traditional diets that are high in animal-derived saturated fats and dairy.

As recipes and meat substitutes have become more sophisticated, a greater number of people have opted to go vegan.

Sustainability and standards Another factor that has played a crucial role in the vegan movement is the abundance of online information available to today’s consumers.

With access to a raft of information, consumers today have become far more discerning and critical of where their food is coming from and whether it is being ethically produced. It is not uncommon for consumers to question the standards and sustainability practices of their coffee brands, for example, and suppliers have in turn made great effort to advertise their compliance with these demands through clear labeling and certification. Furthermore, the meat industry has been criticized by a growing percentage of the market that considers it to be unethical and detrimental to the environment. Data displaying the environmental cost of cultivating livestock to meet international demand has led many people to pursue a meat-free lifestyle and lobby for tighter controls to quell the negative environmental impact.

In collaboration with

Demand drives supply in any market, and the vegan market’s increased worldwide demand has been a driving force in F&B supplier behavior.

Meat substitutes Demand drives supply in any market, and the vegan market’s increased worldwide demand has been a driving force in F&B supplier behavior. This trend has affected the market at numerous levels, with fast-food chains now offering a variety of vegan and vegetarian options. Renowned coffee brands are also providing dairy alternatives, such as soy, almond and oat milk, as staples on their menus.

Moreover, a far greater selection of brands are now offering meat alternative options to consumers.

A rich offering The range of vegan meat substitutes has increased considerably, both in terms of flavor profile and replication (i.e. vegan subsitutes have become more convincing and just as satisying as nonvegan options). In 2009, Beyond Meat

was launched in Los Angeles, offering a completely plant-based range of meat alternatives, including burgers, sausages, ground beef and meatballs, among other items. The company released a number of meat subsitutes for Carls Jr, Del Taco, KFC and other fast-food brands, which were all met with positive reviews in the market. According to research conducted by The Trefis Team, in line with Beyond Meat’s current market growth trends, the company is projected to reach USD 1 billion in revenue by 2030. In 2018, Beyond Burger made its market debut in the UAE. Today, it is sold directly in large grocery stores and on menus of fast-food brands to UAE consumers. In 2021, Brazil-based vegan startup Future Farm launched its latest product, Future Chicken, in leading supermarket chains across the UAE.

Earlier this year, Spinneys launched the Power of Plants initiative with brands including V-Bites, Linda McCartney, Meatless Farm, Beyond Meat, Amnimeat Violife and Quorn.

Vegan-friendly restaurants As of 2021, there are in excess of 18 vegan-friendly restaurants and a rapidly growing number of traditional fastfood franchises that now offer vegan alternatives to the UAE market. It’s safe to say that veganism has passed the point of being merely a fad within the country.

A growing trend The UAE has historically embraced innovation and change. With the veganism trend, we are seeing the local market evolve into a hub that is not only catering to but is also revolutionizing the vegan market as it grows stronger locally.

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PRODUCT ZONE

BEVERAGE

LATEST TRENDS

IN VEGAN DRINKS

Traditionally, it has been much easier to classify drinks as vegan friendly than foods. However, not all beverage manufacturers clearly label what is vegan and what is not, leading to some confusion among consumers. Peter Link, editor in chief of Vegconomist, sets the record straight.

The question which must be asked is: what constitutes vegan? Of course, there are always the safe vegan drinks, such as water, tea or a black filter coffee. With other beverages, however, it is far more difficult to know if the product is vegan or not. Is it enough to have no animal ingredients at all, or must the drink also be made without the use of animal products?

For the purpose of this article, we will define vegan beverages as those that do not include animal products in the production process.

Juices, soft drinks and wine Most juices, soft drinks and wine do not contain any animal-based ingredients.

Nevertheless, many of them are filtered through gelatin; thus, are not created without animal products.

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As an alternative to gelatin, manufacturers can turn to animal-free replacements. For one thing, there are numerous vegan-friendly gelatins that are made from algae, such as agaragar or alginate. For wines, mineral clay, such as bentonite, is usually used.

However, this process is significantly more complex and expensive than with animal gelatin. The process is performed differently for wine than for other vegan products because filtering not only makes the drink clear but also changes its taste and preservability.

In the case of soft drinks, the choice is now very wide. The Coca-Cola Company states that all of its soft drinks, such as Coke, Fanta and Sprite, are vegan. Even its biggest competitor, PepsiCo, for the most part no longer uses animal ingredients in the production of its drinks.

Energy drinks including Red Bull, Monster and Relentless are also all vegan. The widespread belief that the ingredient taurine comes from a bull is false. It's true that the word sounds like the Latin “taurus,” which means bull, and used to be extracted from the bile of the animal.

Nowadays, however, the substance has nothing to do with bulls. Anyone who enjoys their energy drink these days gets a synthetically produced substance, which is absolutely vegan.

Vegan drink trends When it comes to vegan drinks, one often reads about various types of milk substitutes: almond, soy, oat, cashew and coconut milk, to name just a few. If you want to live vegan but don't want to give up your chocolate, strawberry or otherwise flavored milk, you don't have to. Companies such as Elmhurst and the food giant Danone now offer milk

These days, there really is a vegan alternative for pretty much everything.

alternatives and yogurt drinks in a wide variety of flavors.

Even Starbucks’ drinks are now available as vegan. The coffee-house chain is famous for its coffees with milk, ice cream, spices and various syrups. In collaboration with Swedish oat milk producer Oatly, a range of espresso and chocolate shakes were added to the chain's menu in early 2021.

Indian Lassie and other regional milk specialties are also being translated into vegan options. The popular yogurt drink, which is consumed in a variety of ways in large parts of Eastern Europe, Asia and Turkey (where it is known as ayran), is also available as a cashew-based milk. With this, the Canadian producer Plant Veda won several awards and the reputation that their alternative even surpasses the original.

Barista milk for vegan coffee For vegan coffee connoisseurs, it looked black for a long time as there were no good alternatives to caramel-colored milk coffee. Whether it was coconut, oat or soy milk, everything tasted too strong and did not provide the right creaminess for a coffee latte or cappuccino.

Thankfully, this is no longer the case with a range of products available from Oatly, Alpro, Fly and other manufacturers.

Smoothies remain the perennial favorite Simply adding fruits and vegetables to the blender along with some ice or water remains a winning formula. You don't even have to use the most exotic ingredients; just combine what is in season in your own region. There are also plenty of high-quality ready-made solutions from international suppliers like

Innocent and local manufacturers such as German True Fruit.

Plantopia and other similar startups are breaking new ground by processing fruit into drinks differently. While they use a lot of the same ingredients as smoothies, they also use peas or chickpeas to end up with so-called blends.

Such innovations ensure that living a vegan lifestyle does not limit one’s choice when it comes to drinks, quite the contrary. These days, there really is a vegan alternative for pretty much everything. Foregoing has ceased to be the order of the day, and the more people realize this, the wider the range will become in the future.

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PRODUCT ZONE

NEW FOODPRODUCTS

ON THE MARKET

Invest in the right products and equipment to make cooking and other functions easier. Here’s a good place to start

NESPRESSO'S BARISTA CREATIONS FOR ICE This summer, coffee has been given an exotic twist, with the new Limited Edition Coconut Flavour over Ice for Original systems and Limited-Edition Tropical Coconut Flavour over Ice for Vertuo systems. nespresso.com

FRESH MOZZARELLA SHEET Fattoria Del Sole is proud to introduce to the market the “Fresh Mozzarella Sheet” made from 100 percent Fresh milk only without any additives. Chefs use this product to create wonderful dishes, adding a salad and wrapping it with the fresh mozzarella sheet, for example.

FATTORIA DEL SOLE fattoriadelsole.co

M3 M3 is Ideal for working over vacuum form tray sealing lines; individual portioning of relatively viscous liquid food products through each nozzle for accurate deposits.

UNIFILLER SYSTEMS, INC. unifiller.com unifiller.com/foodmachine/m-seriesdepositors

SALADETTE In keeping with Adande’s green credentials, the new saladette model uses a natural refrigerant, with zero CO2 emissions. It is also very efficient and uses less energy than other saladettes on the market.

With a focus on kitchen hygiene, the new server front is made of a single piece of high-grade stainless steel built into the plating up area, removing any potential for dirt-traps and allowing easy cleaning.

ADANDE REFRIGERATION LTD adande.com

STEVIA SWEETENER (AVAILABLE IN BOTH ORGANIC & NATURAL)

MULTISTATION Multistation is a versatile dosing machine that can handle various applications at high production rates, with accurate portion control through each nozzle port.

UNIFILLER SYSTEMS, INC. unifiller.com unifiller.com/food-machine/multistationmulti-piston-depositor

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HOSPITALITY NEWS ME | AUG - SEP 2021

Nabat’s Stevia Sweetener is a natural substitute for regular table sugar and popular artificial sweeteners. Sourced from the leaves of the famous Stevia plant, the extract from the leaves is processed and combined with natural plant-based sweeteners like erythritol to prepare natural sugar-like beads. Ideal for a calorie-free food, it can be used in beverages, baked goods and fruit salads for a sweetening experience.

NABAT ORGANIC SARL nabatorganic.com

THE VERY GOOD CHEESE CO

BY THE VERY GOOD FOOD COMPANY The vegan cheese line features five flavors: Bold Cheddah (white cheddar style), Cheddah (medium cheddar style), Dill’ish (garlic and dill-Havarti style) Gouda AF* (smoky Gouda style), and Pepper Jack (Monterey jack style).

THE VERY GOOD FOOD COMPANY verygoodbutchers.com

SUNSHINE SEASONING BY TABITHA BROWN The fully plant-based seasoning blend by McCormick, vegan TikTok queen Tabitha Brown includes garlic, allspice, thyme, turmeric, cayenne pepper, mango and pineapple.

McCormick Sunshine All Purpose Seasoning is a salt-free, Caribbeaninfluenced, bright, warm blend, inspired by Tabitha's joyful personality and recipes MCCORMICK mccormickcorporation.com

TÁCHE PISTACHIO MILK

BY TÁCHE BEYOND CHICKEN BY BEYOND MEAT Beyond Meat® a leader in plant-based meat, launched its new, awarding-winning Beyond Chicken® Tenders. Crafted to look, cook and taste like traditional chicken tenders, the delicious plant-based Beyond Chicken Tenders are breaded for a crispy outside and tender bite.

BEYOND MEAT beyondmeat.com

THE MAKER’S COLLECTION URBAN BY DUDSON The Maker’s Collection Urban, a burnished effect inspired by the industrial history of UK made ceramics. Urban mimics the worn, man-made textures of industrial landscapes. Decorated under a semi-matte glaze for toughness, Urban is designed for professional use. Available in Steel Gray and Lamp Black, the Urban colour palette is in keeping with the raw luxury of contemporary interior design.

DUDSON dudson.com

NORSE TO THE HARVEST COLLECTION BY DUDSON

GAIA BY BONNA GAIA is a unique collection, showcasing eye-catching forms and colors, ideal for chefs creating extraordinary and exotic flavors. Combining sharp and round lines, matte and bright glaze applications and contrasting color transitions, GAIA offers an exciting background for your presentations.

BONNA bonna.com.tr

Plant-based unsweetened milk, Keto-friendly. It has a naturally nutty flavor that's light and refreshing.

TÁCHE tachemilk.com

ISLA BY CHURCHILL The contemporary and intricate Isla design is inspired by shapes and textures found along the seashore. Featured on a comprehensive range of tableware shapes and beverage items, the modern yet graceful Isla embossment is reminiscent of the coastline.

CHURCHILL churchill1795.com

Norse to the Harvest collection, is a design based on the simple rusticity and functionality of Nordic craftsmanship. The minimal radial lines have the appearance of hand-carved marks and are enhanced by hand glazing to create the rustic look and feel of crafted pottery. Decorated in-glaze for industrial toughness.

DUDSON dudson.com

NOTTE BY BONNA Inspired by the Italian word for “night”, NOTTE takes a privileged place on the table with the strong presence of black: the color for dignity, power and mystery. Thanks to the black glaze application covering the whole body, NOTTE pieces keep all the secrets the chef whispers to the plate; allowing the vivid colors and shapes of the presentation speak for themselves.

BONNA bonna.com.tr

STONECAST LAVENDER

BY CHURCHILL Stonecast is a rustic tableware collection in colors (lavender, petal pink, Saphire Green and Peppercorn Grey) inspired by the changing seasons and fresh ingredients. The design is hand decorated, making each piece unique.

CHURCHILL churchill1795.com

RAKSTONE BY RAK PORCELAIN This collection was born with the creation of a new material from the desire to share unique memories. Food is one of the ultimate experiences that brings people together, prompting the creators to decide that plates and bowls should reflect this warm spirit and match your ambition, by still remaining affordable.

RAK PORCELAIN rakporcelain.com AUG - SEP 2021 | HOSPITALITY NEWS ME

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PRODUCT ZONE

CHOCOMANIA FOOD

TRIO BROWNIE PLATTER Why have one brownie when you can enjoy three? Callebaut Chocolate Academy is taking things to another level with this marvelous brownie platter that’s guaranteed to satisfy chocoholics everywhere.

WHITE CHOCOLATE BROWNIES Ingredients 245g butter 265g brown sugar 350g caster sugar Five whole eggs 500g pastry flour 9g baking powder A pinch of salt 100g Callebaut White Chocolate - Recipe N° W2 Preparation Melt the butter and sugar and allow to cool. Add the eggs. Sieve the dry ingredients together and fold through the mix. Fold the melted chocolate into the cake mix. Pour into a lined 20cm cake mold and bake at 180 degrees for 30 minutes. Leave to cool in the tin before cutting and serving.

MILK CHOCOLATE BROWNIES Ingredients 185g unsalted butter 185g Callebaut Milk Chocolate - Recipe N° 823 100g pastry flour 40g Callebaut Cocoa Powder Five whole eggs 275g caster sugar 50g chopped pecans 50g Callebaut Dark Chocolate - Recipe N° 811

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HOSPITALITY NEWS ME | AUG - SEP 2021

Preparation Melt the unsalted butter and milk chocolate then allow to cool.

Sieve together the flour and cocoa powder three times. Whisk the eggs and caster sugar to form a thick white foam. Fold in the cooled chocolate mixture followed by the sieved flour. Then fold in the nuts and milk chocolate buttons. Pour into a lined 20cm cake mold and bake at 160 degrees for 25 minutes. Leave to cool in the tin before cutting and serving.

DOUBLE CHOCOLATE BROWNIES Ingredients 185g unsalted butter 185g Callebaut Dark Chocolate - Recipe N° 811 100g pastry flour 40g Callebaut Cocoa powder Five whole eggs 275g caster sugar 50g Callebaut White Chocolate - Recipe N° W2 50g Callebaut Milk Chocolate - Recipe N° 823 Preparation Melt the unsalted butter and dark chocolate then allow to cool.

Sieve together the flour and cocoa powder three times. Whisk the eggs and caster sugar to form a thick white foam. Fold in the cooled chocolate mixture followed by the sieved flour. Then fold in the white and milk chocolate buttons. Pour into a lined 20cm cake mold and bake at 160 degrees for 25 minutes. Leave to cool in the tin before cutting and serving.

Offer friends and loved ones the choice of a warm chocolate sauce or a scoop of ice cream on the side for the ultimate finishing touch.

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

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