Hospitality News ME # 140 by Hospitality Services

OPINION

Managing director Joumana Dammous-Salamé Publication manager Randa Dammous-Pharaon Publications deputy manager Rita Ghantous Graphic designer Ibrahim Kastoun

We must increase awareness about the importance of empowering tomorrow's talent and developing the creative and innovative potential of young people throughout the education and training sector. Nouhad Dammous (2019) Late editor-in-chief Docteur Honoris Causa

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.

To replace our editor's view page, we will be sharing insights and opinions from experts in the field of hospitality and foodservice.

EDUCATING THE HOSPITALITY PROFESSIONALS OF TOMORROW Philippe Francois, president of AMFORHT and creator and developer of hotel, culinary arts and tourism schools, talks about how hospitality education is adapting to new trends and technological advancements, as well as the challenges being faced by hoteliers of the future. The people-centric nature of the hotel industry has given rise to a number of challenges. Our world is currently shaken by health, geopolitical and environmental crises. This period is critical. However, it is not crippling for the future of tourism in the world. Human beings are curious; they are thirsty for knowledge and fundamentally sociable in a disruptive context of our relationship between work and leisure time. Is this not the intrinsic objective of what we call tourism? Certainly, current circumstances require us to redesign and adapt our method of doing business. So, let's take advantage of this moment of reconstruction. I believe it is a great time. In an era in which the fundamentals are being questioned and reimagined, we must remind ourselves of our purpose in the world. This may be a huge challenge for us, but we are not in a state of crisis; we are simply evolving and striving for a better kind of tourism. Let's get there together.

Philippe Francois President of AMFORHT and creator and developer of hotel, culinary arts and tourism schools

JUN-JUL 2022 | HOSPITALITY NEWS ME

In this issue Jun - Jul 2022

OPINION Educating the hospitality professionals of tomorrow

NEWS 08 10 14 16 17

In-depth news and interviews from around the region Industry Hotels Food & beverage Chefs Suppliers

Laura Eggleton

EVENTS SEEN AND HEARD 20

Industry leaders explore the future of travel in middle east at ATM 2022 Fhs Saudi Arabia returns A triumphant edition of The Hotel Show The Best Bits Of The Worldchefs Congress 2022 The sweet taste of success, Salon Du Chocolat Et De La Patisserie Dubai

HORECA NETWORK 26 28

Horeca Kuwait turns 10 Horeca Oman makes a positive impact

BUSINESS INTERVIEW 30

HORECA Kuwait

Amine Moukarzel

Hospitality powerhouse Amine Moukarzel

LODGING 32

Resorting to a new hospitality landscape

TRENDS 34

The rise of travel tech startups

COUNTRY REPORT 36

Kuwait: The slow road to recovery

Great Britain’s greatest comeback

Lebanon’s position in the tourism race

Beyond the beach

Team tech

EYE ON TOURISM ARCHITECTURE AND DESIGN INFLUENCERS TECHNOLOGY 47

Driving a more sustainable future for travel

Wellness is the word

Veganism in Dubai

OPINION F&B

HOSPITALITY NEWS ME | JUN-JUL 2022

@Hospitality_Mag

HospitalityNewsME

SPECIAL REPORT: EDUCATION 53 54 56 58 60 62 63 64

Culinary arts education in the spotlight The new normal of tourism and hospitality education Studying hospitality in the uae and ksa Talent in tourism and hospitality in the uae and ksa Exploring experiential learning in hospitality The taste of hospitality success What it takes to make it in the culinary world Where to study hospitality

SOLUTIONS MANAGEMENT 70

The fundamentals of business analysis and process management

Education

Fundamentals of business

HUMAN RESOURCES 71

12 tools in a leader’s framework for decision making

PRODUCT ZONE EQUIPMENT 72

More than just an amenity

FOOD 74

Perfect pastry

BEVERAGE 78

Beyond the teabag

CHOCOMANIA 82

Chocolate pizza

ON THE MARKET 84

New products

Coming issue Aug - Sep 2022 • Special report New hotel projects • Influencers Hoteliers • Equipment Tableware • Food Meat • Beverage Mocktails

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

HOSPITALITYNEWSMAG.COM 74 6

HOSPITALITY NEWS ME | JUN-JUL 2022

Perfect pastry

NEWS

INDUSTRY

THE ART OF CREATING GOLDEN MOMENTS WITH GALAL MAHMOUD conductors who make sure the orchestra is playing the right tune at the right time. There’s plenty of storytelling that goes on too, and we try to do this as elegantly and discreetly as possible. We conduct a significant amount of research on the location, the people, the culture and the history of the place so that the end result blends in and has a local, authentic flavor.

Do you have any standout hotel projects in the pipeline?

Here, the distinguished interior architect Galal Mahmoud shares his passion for his profession and tells us why creating memorable experiences is key. How different is your approach to designing a large-scale property than a boutique hotel? We don’t design; we create environments. I consider it similar to choreography, and we are like

Yes, Mykonos Hotel on the Greek island of Mykonos. Shortly before the pandemic, one of the brothers took me to a plot of land overlooking the town — possibly the best plot on the island — and told me he wanted to build a hotel there. It was like a dream come true. We began the project, but due to the pandemic, the opening has been delayed to summer 2023. Another project we have been working on for quite some time now is the Winter Palace in Luxor. Finally, the five-star Jumeirah Al Sahel Resort & Spa, slated to open soon on Bahrain’s southwest coast, will be an impressive, exclusive resort secluded from the city. gm-architects.com

MIDDLE EAST’S TRAVEL AND TOURISM SECTOR COULD REACH USD 246 BILLION IN 2022

TRENDING ON

HOSPITALITYNEWSMAG.COM NEOM launches Trojena, a mountain tourism destination

His Royal Highness Mohammed bin Salman, Crown Prince and chairman of the NEOM Company Board of Directors, announced the establishment of Trojena, the new global destination for mountain tourism in Saudi Arabia. Trojena expects to attract 700,000 visitors and 7,000 permanent residents to live in Trojena and its adjacent residential districts by 2030. In line with Vision 2030’s goals, Trojena will create more than 10,000 jobs and add SAR 3 billion to the kingdom’s GDP by 2030. neom.com UNWTO’s second edition of Best Tourism Villages announced

Following the success of a pilot project in 2021, which saw Bkassine named as one of the best tourism villages, UNWTO has announced the return of Best Tourism Villages for 2022. Applications will be open until June 28, 2022 and the chosen villages will be announced at the end of the year. unwto.org A taste of Lebanon in Paris with “Mouné Libanaise: Artisanat Gastronomique” initiative by The Embassy of Lebanon

The Embassy of Lebanon in Paris organized a culinary initiative titled “Mouné Libanaise: Artisanat Gastronomique” to promote Lebanese agri-food products and introduce new brands, initiating B2B networking between key players in the French market and Lebanese brands. More than 50 Lebanese brands were present, out of which 37 brands were new to the French market. Chef Jean Haidar, Chef Rouba Assaf and Chef Karim Haidar worked together to make “Mouné Libanaise: Artisanat Gastronomique” a great tasting experience for all. paris.mfa.gov.lb/france/french/home

New research from the World Travel & Tourism Council (WTTC) has revealed the travel and tourism sector in the Middle East could reach USD 246 billion this year, just 8.9 percent behind pre-pandemic levels. In 2019, the industry generated USD 270 billion for the region’s economy. However, in 2020, when Covid-19 brought international travel to an almost complete standstill, its contribution more than halved, plummeting 51 percent, resulting in a brutal

HOSPITALITY NEWS ME | JUN-JUL 2022

loss of more than USD 138 billion. Research by WTTC reveals that if countries continue to roll out the inoculation program at pace this year, and restrictions on international travel are eased around the world, 6.8 million people could be employed in the sector by the end of 2022, just 40,000 behind pre-pandemic levels. To reach close to pre-pandemic levels this year, the WTTC says governments around the world must continue focusing on

the vaccine rollout and allowing fully vaccinated travelers to move freely. The global tourism body also urges governments in the Middle East and around the world to ditch the patchwork of restrictions and enable international travel using digital solutions that allow travelers to prove their status in a fast, simple and secure way. wttc.org Read our interviews in full on hospitalitynewsmag.com

Creation: Agency

- Photo credits: Cherrystone

CONNECTING PASTRY CHEFS WITH RESPONSIBLE VANILLA, RIGHT FROM THE SOURCE

Ever since we were founded, we’ve been committed to offering products that respect strict criteria and high quality standards all year round for chefs. To do this, we select beans and develop vanilla products that allow pastry chefs to have a clear, balanced and enlightened approach to vanilla. Valrhona Selection FZE Jafza View 19, Office 508, Jebel Ali, Dubai PO BOX 18551, UAE T: +971 4 885 5518 - E: dxbcustomercare@valrhona-selection.com www.valrhona.com - Instagram: @Valrhona_IMEA www.norohy.com

NEWS

HOTELS

OPENING SOON EGYPT

OMAN

KSA

MANDARIN ORIENTAL TO DEBUT IN EGYPT WITH A LUXURY HOTEL IN CAIRO Mandarin Oriental Hotel Group announced a management agreement to rebrand the historic Shepheard Hotel in Cairo, Egypt. This will be the group’s first hotel in Egypt and further expands the brand’s portfolio in the region. The property will feature 188 rooms and 88 suites. It will also feature five restaurants and bars, including a rooftop restaurant for al fresco dining, as well as an exclusive club lounge. The hotel will also offer expansive function spaces, including a rooftop ballroom. Opening: Anticipated for 2024, the hotel will re-open as Mandarin Oriental Shepheard, Cairo. mandarinoriental.com

VALOR HOSPITALITY PARTNERS INAUGURATE A NEW HOTEL IN OMAN Valor Hospitality Middle East, a fullservice hotel acquisition, development, management and asset management company, announced its first hotel in Muscat, Oman, adding to its portfolio in the Middle East. When open, the hotel will feature 201 guest rooms, a ballroom and conference facilities, leisure and fitness amenitie and multiple bars and dining venues. Opening: The full-service property is scheduled to open in Q1 2024, after complete renovation, refurbishment and rebranding. valorhospitality.com

RADISSON HOTEL GROUPS ANNOUNCE THE REINSTATEMENT OF RADISSON BLU HOTEL IN AL AHSA, KSA Radisson Hotel Group has announced the reinstatement of the Radisson Blu Hotel, Al Ahsa in Saudi Arabia, in partnership with the Tourism Development Fund (TDF). The 172room hotel will offer a mixture of standard rooms, suites and serviced apartments. The food and drink options will include a lobby lounge, all-day dining restaurant and a premium specialty restaurant. The meetings and events area will contain one ballroom, two meeting rooms and two boardrooms. The hotel will also house a gym, a prayer room and an outdoor pool. Opening: Set to open in 2023. radissonhotels.com

KSA

UAE

ACCOR TO DEBUT SOFITEL IN MADINAH Accor, a leading hospitality group with over 420 hotels across India, the Middle East, Africa and Turkey, continues to expand its luxury footprint in KSA with the signing of its first Sofitel property in the Holy City of Madinah. With plans to revamp and rebrand under the Sofitel marque next year, the hotel will continue to operate under a white label while it undergoes a comprehensive renovation. The property features 469 keys, including the most luxurious suite in Madinah, twoand three-bedroom suites, three dining outlets, an executive lounge, two meeting rooms and a fitness center with a gym. Opening: The property is scheduled to open in 2023. all.accor.com

LXR HOTELS & RESORTS TO DEBUT IN ABU DHABI WITH AN ISLAND GOLF COURT LXR Hotels & Resorts, Hilton’s collection of independent luxury properties, has signed an agreement for a new resort on the private Al Nawras Island in Abu Dhabi. The all-villa resort will offer 80 beach and water villas, as well as a 450-square-meter, two-bedroom Royal Villa surrounding a golf course. Opening: Expected to open in 2023 hilton.com

HOSPITALITY NEWS ME | JUN-JUL 2022

FUJAIRAH TO WELCOME PALACE BEACH RESORT IN Q2 THIS YEAR Palace Beach Resort is slated to open by Q2 in 2022 in Fujairah. The resort will feature 167 rooms and suites set along the beachfront. Designed with a majestic sense of style and developed by Eagle Hills, Palace Beach Resort Fujairah is set to become the brand’s ultimate beach getaway, bringing an array of facilities and amenities, including pools, a kids’ club and F&B option. Opening: Q2 this year

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

A LOOK INSIDE GULF HOTELS GROUP WITH FARES YACTINE With more than 24 years of experience in the hospitality industry, Fares Yactine, vice president MEA Gulf Hotels Group and general manager of Gulf Hotel Bahrain Convention & SPA, has contributed to the success of several large hotel groups. What does your new role as vice president of Gulf Hotels Group entail? I will continue to lead the Gulf Hotel Bahrain Convention & Spa with regional responsibilities, overseeing all owned,

franchised operated hotels, and other hospitality operations within the Middle East and Africa.

How would you describe Gulf Hotels Group? Gulf Hotels Group is not only a workplace; it is more like a second home. We are a family, and the group has a magic touch, attracting many team members back after they have left to pursue other projects. I’m a good example. gulfhotelsgroup.com, gulfhotelbaharin.com

FIVE MINUTES WITH MAMDOUH ALI, GENERAL MANAGER OF ROSE RAYHAAN BY ROTANA HOTEL DUBAI tells us about his rise through the ranks and the latest developments at Rose Rayhaan by Rotana Hotel Dubai, where he holds the position of general manager. Can you tell us more about the hotel’s refurbishment? Is it taking the sustainability trend into account?

“If someone else can’t do it, I should be the first one to do it,” is Mamdouh Ali’s mantra. Having kicked off his hospitality career in Egypt back in 1993, he

Our hotel’s F&B outlets are currently undergoing a full renovation; it is part of our continuous efforts to serve guests better and satisfy their taste buds. As part of Rotana Corporate Social Responsibilities, we follow all innovative

trends that serve the operation and are sustainable, starting from minor initiatives, such as replacing plastic straws with paper ones and encouraging reusable coffee cups, to buying and offering locally produced food.

You’ve recently acquired an alcohol permit, which constitutes a piece of great news, can you tell us more about it? We decided to introduce alcohol services since it is important to us to cater to both leisure and business travelers alike and strive to meet the expectations of all our guests, while ensuring a memorable experience. rotana.com

BREAKING THE GLASS CEILING WITH LAURA EGGLETON Laura Eggleton, general manager of Hotel Indigo Dubai Downtown, discovered her true passion at the age of 13 and hasn’t looked back since. Here, we learn more about her rise to the top. You were the first female to be appointed general manager for InterContinental Hotels Group (IHG) in the region in 2015. What did this title mean to you? It was so motivating to see the impact that my appointment had on my female Omani team members. They felt inspired to have a woman at the top, and it was

incredible for me to see how much it encouraged them to grow and reach managerial posts.

What have you accomplished in your current position? I’ve accomplished many things, but I think I’m most proud of the fact that we opened during Covid-19 and actually performed much better than anticipated. We were also the best Hotel Indigo globally last year in terms of guest experience scores, which was unexpected for a hotel in its first year of operation. hotelindigodubai.com instagram.com/lauraeggleton

Read our interviews in full on hospitalitynewsmag.com JUN-JUL 2022 | HOSPITALITY NEWS ME

NEWS

HOTELS

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PEOPLE ON THE MOVE

KEMPINSKI HOTELS NAMES NEW CEO FOR THE EMEA REGION Timur Sentuerk has been appointed chief operating officer for Europe, Middle East and Africa at Kempinski Hotels, as well as being named a member of the management board. Sentuerk joins Kempinski Hotels from his most recent role as chief people officer at Pure Data Centres in Dubai, a private equity-funded startup, where his mission was to ensure consistency and excellence in service delivery, operations and the internal management process, with strong focus on people and quality. With 30 years’ experience, Sentuerk is a strong hospitality leader who has worked with hospitality brands such as Langham Hospitality Group, Pan Pacific Hotels Group, Ritz-Carlton Hotel Company, Oberoi Hotels & Resorts and Mandarin Oriental Hotel Group, among others.

MARINA KRASNOBRIZHAYA IS ST. REGIS RIYAD’S NEW GM Marriott International has appointed Marina Krasnobrizhaya as general manager of the anticipated St. Regis Riyadh Hotel, slated to open in Q4 2022. Krasnobrizhaya, who’s the first woman to be general manager at Marriott International in Saudi Arabia and the country’s first woman to head a luxury hotel, will lead the hotel’s pre-opening efforts and spearhead a new era of luxury in the kingdom. Bringing 17 years of international experience in the hotel industry to her new role, Krasnobrizhaya joins The St. Regis Riyadh from The Park Tower Knightsbridge, a Luxury Collection Hotel in London, where she held the position of director of operations.

HOSPITALITY NEWS ME | JUN-JUL 2022

JEDDAH MARRIOTT HOTEL MADINAH ROAD APPOINTS NEW GM Muntaser Allaf has been appointed general manager of the recently opened Jeddah Marriott Hotel Madinah Road in Saudi Arabia. The hospitality professional will head up the team, while bringing more than 26 years of experience in hotel operations, including strategic planning and leadership. With multi-brand experience, as well as pre-opening and property acquisition, he was the ideal choice for such a vibrant gateway to the kingdom’s two holy cities of Makkah and Madinah. He will begin by hiring in key positions, building dynamic teams for the premium Red Sea hotel property.

FADI AMMACHE JOINS GRAND MILLENNIUM AL WAHDA AS GENERAL MANAGER Grand Millennium Al Wahda announced the appointment of Fadi Ammache as general manager.

ACCOR NAMES LAURE MORVAN AS NEW CHIEF DEVELOPMENT OFFICER FOR IMEAT REGION Accor has appointed Laure Morvan as chief development officer for India, Middle East, Africa and Turkey. She brings almost 20 years of experience in hotel development, marketing and project management in Europe, Middle East and Asia Pacific.

ABDEL RAHMAN ABDEL SHAFI PROMOTED TO GM AT FAIRMONT FUJAIRAH BEACH RESORT Fairmont Hotels and Resorts has announced the promotion of Abdel Rahman Abdel Shafi to general manager of Fairmont Fujairah Beach Resort.

In her new role, Morvan aims to maintain the momentum in signings by targeting development across all segments, but notably accelerating development levers of Accor, such as all-inclusive, lifestyle, collection brands, branded residences and extended stay.

Benefiting from over 25 years of international experience, Ammache has worked with leading hospitality brands across France, Belgium, Lebanon and the UAE, and has held the position of general manager since 2016. Grand Millennium Al Wahda is one of the largest hotels in Abu Dhabi, with 840 rooms, luxury suites and fully serviced apartments. It also features a spa, a fitness club and an array of restaurants.

With over 20 years’ experience in hospitality, Abdel Shafi was responsible for pursuing operations and performance quality. As GM of Fairmont Fujairah, he is tasked with overseeing the entire hotel operation functions, including the provision of strategic guidance to achieve Accor’s vision and implementing organizational processes for all divisions.

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A PERUVIAN OUTTAKE WITH YASMINA YARED AZOURY, FOUNDER OF SAPA BEIRUT, CINCO BEIRUT, SOFITA BEIRUT RESTAURANTS To what do you attribute the success of your restaurant and bar concept SAPA? SAPA’s slogan is to create magic, as we constantly aim to offer our clients an innovative Peruvian dining experience, sophisticated cocktails and Pisco specialties, as well as live entertainment, whether that’s at our 100-year-old villa in Beirut or at our Faraya branch, which is located inside a majestic castle. Most importantly, we are targeting two to three generations, from those in their 30s to their 60s.

Yasmina Yared began her career in Dubai, working for Kearney in management consulting. It was only after traveling to Peru in 2013 that she discovered her true passion, Peruvian cuisine, bringing the country’s vibrant gastronomy back with her to Lebanon. She has since opened CINCO, the first Peruvian restaurant in the Middle East, as well as other concepts.

How do you constantly re-invent Peruvian food to keep up with the latest culinary trends? We constantly invest — especially during crises — in introducing new culinary and drinks trends by traveling regularly to Peru to meet with suppliers and to oversee the production of our own Pisco — PISCO CINCO —in Ica-Peru, which was voted the best Pisco in the world in 2014. We also work with the top Peruvian chefs in the world. Furthermore, we participate in local and international bartending competitions, intensively scheduling guest shifts with the world’s most successful bartenders, including Luca Cinalli. sapabeirut.com

IN BRIEF Hybrid digital food hall concept by Majid Al Futtaim

Majid Al Futtaim has launched its first hybrid digital food hall concept at City Centre Me’aisem. Combining digital and physical dining experiences, Halla Food consists of a single cloud kitchen, multiple homegrown F&B concepts and a 34-seat restaurant. maf.am Sunset Hospitality Group adds ATTIKO to its portfolio

Sunset Hospitality Group (SHG) announced a new concept named ATTIKO, a rooftop, high-energy lounge. It will be located on the rooftop of the W Dubai-Mina Seyahi. Scheduled for a Q2 2022 opening, ATTIKO will present a curated selection of modern and classic Pan-Asian dishes and an extensive menu of international hops, grapes and handcrafted cocktails. sunsethospitality.com How Al Qana is the becoming the hub for culinary concepts

Al Qana, Abu Dhabi’s coastline waterfront walkway, has announced the addition of over 14 new restaurants. The vibrant space is set to become the new hub for social dining, arts and culture and entertainment in Abu Dhabi. alqana.ae

NEWS

CHEFS

60 SECONDS WITH CHRISTIAN ROSSE, EXECUTIVE CHEF OF AMWAJ ROTANA JBR DUBAI From a 17-year-old apprentice in a small farmhouse in North Germany to leading the kitchen of a five-star Amwaj Rotana in Dubai, Chef Christian Rosse’s career path has been nothing short of incredible. What do you have planned for Rotana? I have always abided by the principles of healthy, organic food and will continue practicing this at Rotana. I don’t want to teach my team these principles — I want to live it with them. My goal is to be even more involved with local producers and farms,

and support local startups in their desire to grow organic food and enhance the dining experience in the region. It’s great to see that the UAE supports these initiatives.

What is the most popular culinary trend in the region? The most prominent trend I have noticed is meat substitutes — people are more willing to become vegetarians; however, they want to enjoy a familiar taste. I would not say I completely support this trend, as it is really difficult to understand and grasp what stands behind meat substitutes and their production in terms of environment, but I acknowledge the rising demand for it. rotana.com

FIVE MINUTES WITH KAMP CATERING’S RICHARD SEIDEL Richard Seidel, Kamp Catering’s development chef, tells us everything we need to know about the group’s portfolio of on-trend restaurants. In what ways has Kamp Catering expanded recently? In 2017, we launched Ni Café (Japanese Italian), which opened in ABC malls and expanded across the region. Ni has four locations across Lebanon, from ABC Verdun to Oakridge Faraya. Last year was a significant one for us in Egypt. We opened two restaurants in the

famous Park St. in Sheik Zayed and at the Waterway 5A Shopping Mall in New Cairo. This summer, Ni Café will open its seventh location in the heart of Marassi on the north coast. Ni is known for its modern Italian cuisine, from pizza to pasta and risottos with meat and seafood, as well as Japanese robata. Guests can also enjoy a rich sushi menu and a variety of sweet dishes.

What are your plans for the future? I plan to grow with Kamp Catering and continue creating new restaurants with passion and love. instagram.com/askchefrichard kampcatering.com

LEBANESE CHEF KAMIL BOULOOT RECOGNIZED BY THE LEBANESE MINISTRY OF CULTURE AND ARD AL MOUMBDI3IN Ministry of Culture and Ard Al Moubdi3in. Here, he shares his thoughts on being given this prestigious award and looks back on his professional journey. How you were selected for this award and what does it mean to you?

Lebanese chef and restaurateur Kamil Bouloot has almost 30 years of hands-on food production and service experience. Currently head of culinary Middle East at Seagrass Boutique Hospitality Group, he was recently recognized for his outstanding contribution to the culinary arts by the Lebanese 16

HOSPITALITY NEWS ME | JUN-JUL 2022

I was selected for this award based on the impact, achievements and contributions that I have made throughout the three decades I’ve spent working in the culinary field, both in Lebanon and abroad. I feel very honored and privileged to receive this award from my peers and experts in their fields, who have assessed my work and skills, and deemed them to be the best of the best. It is also immensely gratifying to be recognized for excellence in service to this industry in my beloved country — Lebanon. This award is a testament to the

hard work and tremendous effort that I have put in, as well as all the challenges I have overcome to get to where I am today. I also believe that this award portrays Lebanon in a positive light.

As the head of culinary at Seagrass, how does your Lebanese heritage translate into your culinary offering? My culinary heritage, the flavors, the ingredients, the cooking techniques and my experiences in Lebanon and in the Middle East have positively impacted my culinary choices and performance in whatever tasks and activities I have undertaken and will embark on in the future. I try to implement, whenever I can, these tastes and practices into my dishes to produce a product that showcases the restaurant’s concept, menu and market needs, as well as enhancing the clientele’s dining experience as much as possible. kamilbouloot.com

SUPPLIERS

CACAO BARRY LAUNCHES WHOLEFRUIT CHOCOLATE IN THE MIDDLE EAST WHOLEFRUIT Chocolate boasts a delicious, fresh and fruity taste, with 40 percent less sugar than the most popular dark chocolates, and is made from 100 percent pure cacao fruit. WHOLEFRUIT’s natural acidity and fruity notes, reminiscent of exotic fruits, make it a powerful chocolate, incomparable to what is available on the market today. For the first time, consumers can enjoy all the flavors and natural freshness of the cacao fruit.

After a successful global launch in 2021, Barry Callebaut announced the Middle East launch of WHOLEFRUIT chocolate, a new type of chocolate under the Cacao Barry franchise, created especially for artisans and chefs.

In 2019, Barry Callebaut brought together 30 pastry chefs and chocolate makers from around the world to explore the perfect expression of WHOLEFRUIT Chocolate. After several months, the first expression of a unique couverture chocolate made from 100 percent pure

cacao fruit, known as WHOLEFRUIT Evocao™, was developed. Hosted at the Chocolate Academy™, the launch event gathered together industry veterans and chocolate enthusiasts to experience the true essence of WHOLEFRUIT Chocolate as part of an exclusive affair of the senses. Guests were invited to indulge in a slew of signature creations by five popular chefs, including Romain Cornu, Abel Vieilleville, Dilip Kumara, Romain Castet and Charles Azar. Each chef showcased their artistic fervor and unique pairing notes— bringing out the full potential of WHOLEFRUIT Chocolate. cacaobarry.com

CEYLON TEA TIME WITH PAVITHRI PEIRIS, DIRECTOR OF THE SRI LANKA TEA BOARD Does Ceylon tea supply the hospitality market? Ceylon tea is exported to over 120 countries in both pre-packed and loose tea form. The HORECA segment, which is a booming market around the world, has identified Ceylon tea as one of the most sought-after beverages. Ceylon tea is offered as a straight-line product and sometimes blended with other origin teas.

With a background in economics, Pavithri Peiris found her calling in the world of tea by joining the Sri Lanka Tea Board in 2013. Here, she tells us about Ceylon tea and why it has become so popular worldwide.

Furthermore, the diversification of Ceylon tea in forms of orthodox black tea with different leaf styles, CTC teas, green tea, organic teas, bio teas, RTDs, artisanal teas and hand-made teas, presents many unique offerings for the HORECA segment, tea houses, tea bars, tea saloons and more. It should be mentioned that some of the leading and globally recognized Ceylon tea brands are served by major airlines, hotels,

restaurants and cafes. Discerning tea consumers around the world look for Ceylon tea to quench their thirst.

Do you have any recommendations for food-tea pairing? The latest introduction to the Ceylon tea promotional radar is the Tea Master Cup Competition, classified under four main categories, namely: tea preparation; tea tasting; tea pairing; and tea mixology. Some of the leading Ceylon tea brands have also introduced their own Ceylon tea pairing and mixology programs for the HORECA sector. The major Ceylon tea brand owners run Ceylon tea cafes, both in some of the tea-consuming countries and in Sri Lanka, where they offer lovely food pairings. pureceylontea.com

Read our interviews in full on hospitalitynewsmag.com

FOR UP-TO-THE-MINUTE NEWS ON THE STORIES THAT MATTER TO YOU MOST, read it first on hospitalitynewsmag.com JUN-JUL 2022 | HOSPITALITY NEWS ME

Advertorial

DESTINATION FLAVOR The JW Marriott Marquis Hotel in Dubai is a destination for guests seeking first-class service and elegant dining experiences. From awe-inspiring sunset views to the sumptuous dishes served, every moment is elevated and sure to impress.

Chef Moritz Neumann, director of culinary, oversees the five-star hotel’s 12 awardwinning restaurants and lounges. Since leading the kitchens in January 2020, he has been focused on upgrading menu items, boosting variety and increasing quality, which is why he trusts and serves the Certified Angus Beef ® brand. Classically trained as a chef in Germany, Neumann started his career at age 17 as a student at the Munich Business School. He honed his skills in England, the U.S. and Qatar. Today, he’s accumulated 20 years with Marriott International across six different brands and earned its Rising Star award.

halal beef bacon made with the Certified Angus Beef ® brand by Devanco Foods in the U.S. It’s a crowd favorite – the hotel is the largest user of the product, which is named Schmacon in global markets. “It’s what American and Europeans call ‘real bacon,’” he says. “If you want a proper breakfast experience, it’s an excellent product.” Located on the 68th floor of the hotel, Steak68 receives equal acclaim to the hotel’s breakfast and brunch. Here, Neumann continues to impress with a variety of steak options, including the Certified Angus Beef ® brand, which guests appreciate for its flavor.

“Quality brings people back into the restaurants,” explains Neumann. “The higher the quality of ingredients, the more people will be attracted to your venues, talk about it and bring people back.”

“Everybody comes to the steakhouse for beef, but Certified Angus Beef® is the most ordered,” he says. “We are proud to serve it.”

To ensure the hotel is the destination for exceptional taste, he leads a team of 250 chefs, serving distinctive cuisine at each of the hotel’s eateries, namely its Italian, Thai, Japanese and European restaurants, as well as its American steakhouse. Yet with 1,608 rooms and suites, breakfast stands out as a guest favorite. In his quest to boost variety and enhance the quality of breakfast menus, Neumann serves

On Sundays, the steakhouse offers rib roast, creating an elevated and elegant dining experience for families. Guests also delight in seeing dishes prepared at their tables. While customers favor tenderloin, ribeye and strip steaks, Neumann sees great potential and value in introducing cuts from nose to tail. He smokes briskets and offers other unique beef cuts for special events like the monthly beef and burgundy wine pairing dinners. They’re

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also featured when celebrity international chefs come to cook in hotel venues for special events. Neumann first served Certified Angus Beef® nine years ago. Today, its superior marbling and resulting assured flavor delivers the consistency and quality Neumann and his guests demand. “It’s a cut above the market – tender, juicy, has good color and flavor,” he says. “We always have positive feedback. It’s a quality product with steady supply for a fair price.” While food is central to Neumann’s role, his work ethic, team spirit and creativity inspire his staff and attract new customers to the hotel. He knows that customers and quality come first, just as guests expect at this busy, iconic destination for exceptional taste.

Who is Certified Angus Beef? The original Angus beef brand. Based in Wooster, Ohio, USA, and owned by family farmers and ranchers, we’re more than just Angus beef. 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 the world's most trusted beef brand and has been since 1978. For more information, visit CertifiedAngusBeef.com

FOR THE BEST BREAKFAST, USE THE BEST BEEF.

Contact your sales representative today. Bahrain:

Fine Foods

Kuwait:

Egypt:

Alyasra Foods Azzad Trading Group United Supply Food Services

Jordan:

Oman:

AM Foods Frozen Food House Co. Kaylani Food Center

Chef Middle East Oman

Qatar:

Chef Middle East Qatar Deliopolis Qatar National Import & Export Co

Saudi Arabia:

Arabian Food Corporation Gulfwest Company

UAE:

Aramtec Chef Middle East Abu Dhabi Chef Middle East Dubai Faisal Al Nusif Trading Company Rastelli Global Middle East Transmed Overseas Incorporated

EVENTS

SEEN AND HEARD

INDUSTRY LEADERS EXPLORE THE FUTURE OF TRAVEL IN MIDDLE EAST AT ATM 2022 Dubai Corporation for Tourism and Commerce Marketing; Scott Livermore, chief economist at Oxford Economics; Jochem-Jan Sleiffer, president – Middle East, Africa and Turkey at Hilton; Bilal Kabbani, industry head – Travel and Tourism at Google; and Andrew Brown, regional director – Europe, Middle East and Oceania at the World Travel & Tourism Council (WTTC).

More than 23,000 visitors attended the 29th edition of the Arabian Travel Market (ATM), as industry leaders joined forces at Dubai World Trade Centre (DWTC) to share insights into the future of international travel and tourism. With analysis from Colliers International forecasting that USD 4.5 billion worth of hotel construction contracts will be awarded in the GCC in 2022, industry experts took to ATM’s Global Stage for a panel discussion on the future of the region’s hospitality industry. Held from May 8, the four-days live event was inaugurated by HRH Sheikh Ahmed bin Saeed Al Maktoum, president of Dubai Civil Aviation Authority, chairman of Dubai Airports, chairman and chief executive of Emirates airline and group chairman of Dubai World. The show’s opening session, featured: Issam Kazim, CEO of

The show’s opening day also featured the first session of the ARIVALDubai@ATM forum. Later in the afternoon, ministers from the UAE, Jordan, Jamaica and Botswana took to the ATM Global Stage to discuss the importance of investment, technology and inclusivity in driving Middle East tourism forward, as part of the International Tourism & Investment Conference (ITIC) ministerial roundtable. As part of the conference agenda, for the fourth and final day of ATM, representatives from Atlas, Wego Middle East and Alibaba Cloud MEA took to the ATM Travel Tech Stage to explore how data is changing airline retailing. The morning sessions included a segment hosted by WTM Responsible Tourism, focusing on how the latest innovations can be used to promote responsible technology for travel and tourism.

CALENDAR SEPTEMBER 2022 5-8 SEP. AUSTRALIA FINE FOOD AUSTRALIA Diversified Communications Australia finefoodaustralia.com.au 6-8 SEP. KINGDOM OF SAUDI ARABIA THE HOTEL SHOW SAUDI ARABIA Dmg: Events Middle East & Asia thehotelshowsaudiarabia.com 19-21 SEP. DUBAI FHS Middle East Bench futurehospitalitysummit.com 27-29 SEP. JORDAN HORECA JORDAN Laurence & Husseini Consult & Expo Jordan horeca-jordan.com

OCTOBER 2022 20-22 OCT. KUWAIT SALON DU CHOCOLAT Leaders Group & Hospitality Services

The final day of the live event also included the announcement of ATM 2022’s Best Stand Design and People’s Choice Award, which were presented to SAUDIA for its futuristic and striking concept. Other stands were also recognized for their creativity. wtm.com/atm/en-gb.html

FHS SAUDI ARABIA RETURNS Held at Riyadh Airport Marriott Hotel, the Future Hospitality Summit (FHS) returned to Saudi Arabia on May 24 and 25, bringing together government leaders, hospitality investors, owners and operators for a redesigned 2022 edition of the event. Hosted by Dur Hospitality and co-organized by The Bench and MEED, together with Saudi-based SEMARK, FHS debuted three close-knit investment communities under one roof: Saudi Hospitality Investment Conference (SHIC), Global Restaurant

Investment Forum (GRIF) and AVIADEV. Held on the theme “Reimagined Horizons,” FHS Saudi Arabia discussed the future of hospitality, hotel development, destination impact, aviation, sustainability, restaurant investment and human capital in the kingdom. The FHS Saudi Arabia program featured over 40 opportunities for delegates to network, with break-out sessions and panel discussions on the agenda. futurehospitalitysummit.com

SNAPSHOT OF THE HOTEL SHOW

The Hotel Show Dubai celebrated a successful edition at Dubai World Centre. Thousands of visitors attended the three-day trade-only event, which was inaugurated by

HOSPITALITY NEWS ME | JUN-JUL 2022

HRH Sheikh Ahmed bin Saeed Al Maktoum on May 31.

shaping the sector in the Middle East at a time of accelerated expansion and change.

Boasting 24 sponsors and over 500 exhibitors, including 31 new countries and key markets such as the UAE, Turkey, Poland, Italy and India, the exhibition showcased the latest innovations in the field of hospitality in areas as diverse as sports and recreation, tableware, furniture and uniforms.

The much-loved Chefs’ Table competition kicked off with a closely fought contest between some of the UAE's leading chefs. With the title of "Hotel Culinary Team of The Year” up for grabs, each team prepared a five-course meal. Participating teams included: Grand Millennium Business Bay, led by Mohamad Chabchoul; Caesars Palace Dubai, led by Arivukkarasan Ravikkumar; and Hilton Garden Inn Ras Al Khaimah, led by Sunera Perera. thehotelshow.com

The Hospitality Leadership Forum, one of the key features of the event, hosted a series of panel discussions to address the key strategic opportunities and challenges

THE BEST BITS OF THE WORLDCHEFS CONGRESS 2022

Over 800 chefs competed in the 25th International Emirates Salon Culinaire at Abu Dhabi National Exhibition Centre (ADNEC), while more than 5,000 visitors attended the ExpoCulinaire and 1,723 international chefs and delegates were present at The Worldchefs Congress 2022. This year’s edition paid tribute to the late Nouhad Dammous, a pioneer and respected figure in the world of hospitality. His daughter Randa Dammous Pharaon accepted the World Association of Chefs Societies President's Medal 2022 in his honor. The Emirates Culinary Guild (ECG) celebrated the return of the Emirates Salon Culinaire (ESC), from May 20 until June 2, 2022. Held during Expoculinaire 2022 and the 39th Worldchefs Congress 2022, Purple Kitchen Events organized the event, which took place in an in-person format. An international team of judges, led by ECG's long-time head judge Otto Weibel, was invited to oversee the competitions. Other guests included former president of ECG

Mike Lee and previous vice president Heinz Zuchelli, as well as the guild's president Uwe Micheel. ADNEC was enhanced digitally with a live stream that broadcast the event globally. The competition welcomed over 500 chefs from the UAE, Sri Lanka and Pakistan. In total, 33 competitions were held across all disciplines of the culinary arts, from practical cookery, static displays and Emirati cuisine to cake decorating and showpiece categories. The award for Best Effort by an Individual Establishment went to Beach Palace Abu Dhabi, while Best Effort by a Corporation was awarded to EKFC Group. Chef Manoj Lasantha De Soysa of Shangri-la Hotel Abu Dhabi won the award for Best Pastry Chef and K.H.P. Madushanka was named Best Artist. Chef Mohamed Sheik Imran from At.Mosphere Burj Khalifa was crowned Best Cuisinier. The ESC is one of the largest culinary competitions in Africa and the Middle East region, and is also endorsed by the World Association of Chefs Societies. worldchefs.org

JUN-JUL 2022 | HOSPITALITY NEWS ME

BAKERY EQUIPMENT

“45 YEARS HAVE PASSED… & WE ARE HERE TO STAY”

INTERNATIONAL LEADER AND TRENDSETTER IN THE PRODUCTION OF PITA AND FLAT BREAD AUTOMATIC PRODUCTION LINES

“

Our focus is delivering a high-quality service based on trust and respect.

P.O Box 166 Ain Aar, Lebanon | Mazraat Yashouh, Industrial Zone T: + 961 4 925 111 | M: +961 3 222 217 | www.saltek.com.lb

EVENTS

SEEN AND HEARD

THE SWEET TASTE OF SUCCESS:

A TRIUMPHANT FIRST EDITION FOR SALON DU CHOCOLAT ET DE LA PÂTISSERIE DUBAI The first edition of Salon du Chocolat et de la Pâtisserie Dubai ended on a sweet note after three successful days at Galeries Lafayette — The Dubai Mall. Dedicated to chocolate and pastry, the world-famous event welcomed thousands of enthusiasts, 50 brands and over 40 chefs and food bloggers. Well-known faces in the industry shared their know-how at more than 36 workshops and demonstrations, which paid tribute to popular desserts, the finest in pastry and first-class ingredients.

“Dubai has secured its spot as the second city in the Middle East and 13th city in the world to host this lively annual event, and we couldn’t be happier with the outcome of this year’s event,” said Joumana Damous-Salame, managing director of HSME, the organizer. “We are thrilled to have added flavor to Galeries Lafayette – Le Gourmet.”

Salon du Chocolat et de la Pâtisserie Dubai debuted on May 12 with a nature-themed chocolate fashion show. A total of 12 dresses created by ESMOD DUBAI students and renowned pastry chefs were showcased on the runway, with gowns featuring intricate details made of chocolate.

Indeed, with positive feedback from exhibitors, participants and visitors aplenty, HSME has confirmed the dates for the forthcoming edition. “Salon du Chocolat et de la Pâtisserie will be returning to Dubai from May 18-20, 2023. We promise to bring the best in international chocolate and pastry back to Dubai, with a larger selection of brands and even more celebrity chefs. Stay tuned for more details,” said Maha El Khoury, projects and sales director at HSME. salonduchocolatdubai.com

Other highlights included workshops with leading pastry chefs at the Pastry Show section, live cooking sessions hosted by bloggers at the Choco Demo and a space for children to make their own desserts. Furthermore, Tunisian-French sculptor Idriss B. unveiled his chocolate sculpture, shaped like a bear.

HOSPITALITY NEWS ME | JUN-JUL 2022

JUN-JUL 2022 | HOSPITALITY NEWS ME

HORECA NETWORK

REVIEW

HORECA KUWAIT

TURNS 10

The 10th edition of HORECA Kuwait, the country’s premier hospitality and foodservice event, was hailed a triumph as it closed its doors at the Crowne Plaza Hotel Al Thuraya City, Kuwait, on May 25, 2022. In case you missed it, here are just a few of the many highlights.

In the presence of Kuwait’s Minister of Commerce and Industry, H.E. Fahad Mutlaq Al-Shuraian, ambassadors and guests, HORECA Kuwait launched its 10th exhibition to celebrate the best in hospitality and foodservice.

and challenges, and after long lockdowns imposed by the coronavirus pandemic. Yet, here we are again, celebrating the 10th edition of HORECA Kuwait,” said Nabila Al Anjari, chairwoman of the HORECA Kuwait organizing committee.

The renowned event has, over the past decade, established itself as a prime meeting place for professionals to network and do business, providing a much-needed boost to Kuwait’s hospitality sector. Indeed, for three consecutive days, over 60 local and international exhibitors, including brands from Poland, the UAE and Lebanon, showcased their products, services and solutions at the country’s leading hospitality and foodservice trade show.

Mohamad Najia, also part of the HORECA Kuwait organizing committee, reiterated the importance of having the in-person event and bringing the sector together. “We are delighted with the outcome of this year’s event, which is a major milestone and a great achievement, particularly during this challenging period of post-pandemic recovery.” He added: “It was a shame not

At the opening ceremony, H.E. Al-Shuraian said: “We view this exhibition with appreciation from a strategic economic and services perspective, recognizing that its interest in food industries gives it the added value of prioritizing food security, particularly with the continuous disruption of the global production and supply chains resulting from the repercussions of world events. All this calls for tireless efforts and alertness in the production, manufacture and supply of foodstuff.” The minister added that hospitality development is an important part of Kuwait’s Vision 2035 and that the sector is booming. “It is no secret that the State of Kuwait is among the leading states in the domain of food and one of the most competitive countries in the foodstuff market, attracting the best international trademarks.” Besides the familiar sight of stands, visitors were able to watch exciting culinary competitions at the Hospitality Salon Culinaire. More than 150 participants took part in live cooking and display challenges, which were judged by an expert panel of well-known chefs, including Maroun Chedid, Samaan Hilal, Zyad Hilal, Richard Seidel, Fasial Al Nashmi and Christiane Trilck. Furthermore, HORECA Kuwait saw the return of its much-loved Bed Making Competition, where housekeepers from around the country showed off their skills. “True, it has not been easy for us to relaunch this event amid all the obstacles

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to be able to host this valuable business meeting platform in 2021, but we made up for it with a special edition this year.” Joumana Dammous-Salamé, managing director of Hospitality Services and HORECA brand owner, said: “It was incredible to have more than 3,500 professionals attend the 10th edition of HORECA Kuwait. As the annual meeting place for the hospitality and foodservice industries, it just goes to show how much potential the sector has and how rapidly it's growing. Kuwait continues to be a highly interesting and dynamic market.” horecakuwaitexpo.com

JUN-JUL 2022 | HOSPITALITY NEWS ME

HORECA NETWORK

REVIEW

HORECA OMAN MAKES A POSITIVE IMPACT

More than 70 local and international F&B and hospitality-related companies gathered together for the first edition of HORECA Oman, which closed its doors on June 2, 2022, after three memorable days at Oman Convention and Exhibition Centre in Muscat.

Hospitality and foodservice professionals were given a taste of the HORECA signature with the network marking its debut in Muscat, Oman. An established business meeting place and platform for key buyers to network with investors, retailers, distributors and stakeholders, HORECA Oman fulfilled its mission in showcasing the latest innovations, trends, solutions and products while celebrating the country’s rising talents and burgeoning hospitality sector. Co-organized by Al Nimr Expo and Hospitality Services, HORECA Oman welcomed more than 5,500 visitors. Attendees rubbed shoulders with 25 experts, celebrity chefs and industry leaders, and had the opportunity to discover 700 brands from countries including the UAE, India, Jordan, Kuwait, Lebanon, Oman, Pakistan and Poland. Salim Al Hashmi, chairman of Al Nimr Expo, said: “With the pandemic largely behind us, the market is, once again, flourishing. It really was an ideal time

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to launch this event, as there are many opportunities for those looking to invest in Oman; HORECA Oman proved it.” Besides the exhibition space, visitors were able to enjoy a number of unique competitions. Indeed, over 200 participants took part in the Hospitality Salon Culinaire, Junior Chef Competition, Art of Service Competition, Mocktail Competition, Latte Art Competition, Barista Competition and Bed Making Competition. Jumeirah Muscat Bay was named as the hotel with the highest number of gold medals at the Hospitality Salon Culinaire awards ceremony. Chefs Youssef Akiki, Paul Hayward, Tarek Ibrahim, Christophe Marguin, Sylvain Arthus and Marcus “Gato” Freminot were among those judging the Hospitality Salon Culinaire competitions, while experts Anthony Bedoyan, Cleia Junqueira and Safa Salehi were jury members for the latte art and barista contests. The Mocktail Competition was judged by Walid Merhi, Mallory Lee and

Valentin Susnea, and the Art of Service Competition jury featured Fadi Lesidon, Hani Farhat, Ali Mouzahem and Youssef Al Abri. Finally, the inaugural Bed Making Competition was judged by Mukti Wagle, Adil Al Subhi and Suresh Khadka. “We are proud to have brought HORECA to Oman,” said Joumana DammousSalamé, managing director of Hospitality Services. “HORECA’s mission has always been to empower local players, support growth in the sectors it serves, encourage new businesses, stimulate networking and create opportunities for the hospitality, foodservice and tourism industries." Muscat becomes the sixth city in the Middle East to join the HORECA Network, with annual events taking place in Beirut, Amman, Kuwait City, Riyadh and Jeddah. The brand was established in Lebanon in 1994 and has gone from strength to strength, despite ongoing market challenges. horecaoman.com

JUN-JUL 2022 | HOSPITALITY NEWS ME

BUSINESS

INTERVIEW

HOSPITALITY POWERHOUSE

AMINE MOUKARZEL

“Success is a continuous journey and not a specific destination” is how Amine Moukarzel, president and partner of Louvre Hotels Group and Golden Tulip Hotels MENA, views the world. We spoke with the veteran hotelier to hear his thoughts on the industry's evolution and his group’s upcoming projects.

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How would you describe your leadership style? After working in a variety of cultures for many years, I believe that the most important thing is how you adapt to situations. You will always be presented with new scenarios, so knowing how to deal with them gracefully and patiently comes with experience. It is vital to learn from the past and face challenges with positivity. I would say that I have a family-oriented leadership style, with a deep sense of emotion where my team is concerned.

What defines a successful hotelier? There are so many qualities that define a successful hotelier. Some of the most important ones are: ∞ Passion for your job ∞ Taking ownership of what you do on a daily basis ∞ Persevering ∞ Serving others with grace and pride ∞ Paying attention to the finer details ∞ Being motivated and positive ∞ Knowing how to maintain good relations with owners

Do you think the younger generation of hospitality professionals has something new to offer? Over the last 10 years, topics relating to sustainability and technology have gained traction. Today, the new generation is more adept at dealing with speed; they live fast-paced lives and are more tech savvy. What is important, though, is that the new generation understands the hospitality basics and values the human element.

What have been the greatest highlights of your professional career? Whether it is the hotel owners, the team or our customers, serving people and seeing them smile is the greatest highlight. Providing our employees with more than just a hotel job is also rewarding, as we watch them climb the ladder and excel in the industry. Funnily enough, I just received a call from a former employee who thanked me for having contributed to his career and for helping him rise through the ranks and reach a general manager position. Moreover, it is satisfying to be shown gratitude by the hotel owners and receive a pat on the back for successfully running their properties.

What are the global hospitality trends that are impacting the MENA region? In my opinion, the future of the hospitality industry can be summarized as follows: I) Five pillars ∞ Evolving consumer behavior habits ∞ Health, safety and wellness ∞ Purchasing power/spending ∞ Digitization ∞ Sustainability II) Six key areas ∞ Remote working ∞ New ways of traveling ∞ Greener destinations ∞ Rural tourism ∞ Technology ∞ Private transportation

How is Louvre Hotels faring in the Middle East? Entrepreneurial spirit and agility are part of our DNA, and we need to rely on this more than ever to accompany owners during this period of recovery to continue building long-term partnerships. Indeed, exciting times are ahead in the MENA region, as we introduce new concepts, such as the mid-scale lifestyle offering of Campanile, which stands to serve our younger, more dynamic customer profile. Coupled with the redesigned modern upscale Golden Tulip brand, we are set to introduce our all-new extended-stay Tulip Residences brand. All in all, our focus is on expanding our footprint of new-age hotels to ensure we stay relevant for the guests of today and tomorrow. Louvre Hotels has over 10,000 rooms in operation in the MENA region and Georgia, with more than 12,500 rooms in the pipeline. By 2024, we aim to be present in all capital cities within the MENA region.

Which markets are you most interested in right now and why? The leading marketplace remains the Kingdom of Saudi Arabia. This has been the case for many years now, and this trend is likely to continue thanks to the visionary leadership of HRH Crown Prince Mohammed Bin Salman Al Saud and the

formation of a new Ministry of Tourism. Countless megaprojects are being developed to drive tourism in the kingdom. Indeed, the extended-stay segment profile of our newly introduced Tulip Residences brand, as well as mid-scale budget hotels, notably our Campanile brand, provide opportunities in Tunisia, Algeria and other prospective markets where we are on our way to being a leading hotel chain. We work with the ministries to support the growth of their economies. I anticipate that Oman, Bahrain, Qatar, the UAE and Kuwait will witness greater momentum, while Egypt continues to be a key market for tourism development.

It is vital to learn from the past and face challenges with positivity.

What are the group’s latest developments? Louvre Hotels Group MENA is leading the way in terms of expansion. However, we were affected by the pandemic, with many of our hotel projects put on hold. Thankfully, we are now able to resume our activities. The Kingdom of Saudi Arabia remains at the helm of our growth, where Louvre Hotels Group currently operates 17 properties in leading destinations across the country. We are on track to launch a number of additional properties this year. Our project pipeline consists of 12 distinct hotel, reflecting a growing emphasis on budget-friendly, tech-focused accommodation in Saudi Arabia. Supported by Flamingo Hospitality Management, Louvre Hotels Group is expanding throughout the region. We are excited that Kyriad, Campanile will be debuting in Tunis, while we are set to welcome two Tulip Residences in KSA and one in Bahrain. Furthermore, two Kyriad and two Golden Tulip hotels are slated for Algeria.

JUN-JUL 2022 | HOSPITALITY NEWS ME

BUSINESS

LODGING

RESORTING TO A NEW

HOSPITALITY LANDSCAPE Tourism has been picking up, even reaching preCovid levels in some areas. Nagi Morkos, founder and managing partner at Hodema consulting services, considers the future of resorts.

With the Covid-19 pandemic largely behind us, the lifting of restrictions has made travel easier in most countries. Big cities, such as New York, Paris or Rome, have returned to their frenetic former selves, with people once again queuing for hours outside museums and fancy restaurants. But it’s another story for resorts, which have been hit the hardest by the sudden interruption of mass tourism. Back in the mid-eighties, we witnessed a rise in large touristic resorts by the beach or in the mountains. This concept traveled from the U.S. to the Mediterranean, Egypt and Asia, as well as its secluded islands. Developers sold their dream all-inclusive holidays through travel agencies, with leaflets featuring idyllic hotels. They even partnered with airlines to promote popular

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hot spots. For many, package holidays opened the door to exotic destinations.

witnessed a bright spell, although some were left out due to excess supply.

Scarred but not broken

Indeed, the pandemic deeply scarred the sector; the side effects can still be felt today. Besides financial hurdles, the pandemic has shifted consumers’ preferences when it comes to traveling. After staying at home for so long, many holidaymakers are now choosing shorter trips, allowing them to support the local industry. Some travelers also have a more environmentally friendly attitude, while others, who are wary of crowds, are opting for smaller tailor-made holiday packages. With these new attitudes and trends, coupled with rampant inflation, resorts need to adapt if they wish to continue seeing crowds of visitors.

The pandemic halted everything; resorts had to close at once. While some countries provided financial support to help establishments stay afloat, properties elsewhere had to let go of their staff and even close down permanently. The spacious premises of most resorts — previously considered a strength — became a weak spot, as maintenance was required, even in the absence of visitors.

New travel habits Now that the sector is in recovery mode, how are the resorts faring? Many people rushed to the mountains as soon as snow fell this winter, and most resorts were sold out until spring. Places on the coast also

However, the healing has to be adjusted. The high-end sector is shaped by global

In collaboration with

groups, which have been anticipating new trends for a while. Marriott, Hilton, Four Seasons, Ritz-Carlton and Hyatt have been developing luxury experiences for their clients far from packed charter flights. They have understood the need for a more responsible approach to hospitality and thus offer curated activities for adventure-seeking guests. Some hotels are gravitating toward locally sourced food (Four Seasons Resort Los Cabos at Costa Palmas in Mexico even grows its own ingredients), while others are promoting “responsible” architecture that respects nature and local artisanship (such as the Salt Palace in Potosi, Bolivia; or the Amanruya Hotel in Mandalya Bay, Turkey). In the Middle East, the current hospitality trend to move away from oil comes at the right time to ride the wave of hospitality change. Some avant-gardist establishments include Six Senses’ Zighy Bay in Oman and the eco-lodge Adrère Amellal in Egypt’s Sahara. More traditional properties include Sofitel’s Old Cataract in Aswan.

But the main hot spot for resorts in Egypt is Sharm El-Sheikh, where lavish complexes rub shoulders with lower-end establishments. Specialized search engines feature dozens of independent resorts, with rooms starting at just USD 17. This lower-end segment has also attracted larger hotel groups, such as Radisson Individuals by Radisson. The popular destination has

In the Middle East, the current hospitality trend to move away from oil comes at the right time to ride the wave of hospitality change.

witnessed countless ups and downs over the years, with a dramatic low in 2015 due to insecurity. it is now trying to make up for the loss of Russian and Ukrainian tourists by attracting visitors from the Middle East.

Best practice on a large scale In the region's other markets, Saudi Arabia’s ambitious Red Sea project will be unveiling eco-friendly resorts spread across an archipelago of more than 90 islands. The towns of Amaala, Qiddiya and Diriyah (home of the Al-Ula heritage site) have been selected to host scores of new hospitality projects. The kingdom’s touristic grand scheme even covers a larger spectrum of resorts; besides beach and historical sites, a ski resort is planned for 2026 in the Sarawat Mountains. Despite the current lull, which sees visitors resuming familiar holiday habits, resorts should brace themselves for further turbulence in the long term. Inflation is here to stay, and new ways of traveling are reshaping the industry toward regenerative tourism. They will need to target a more local audience and implement best practices on a large scale to survive the predicted slow death of mass tourism as we know it. hodema.net

JUN-JUL 2022 | HOSPITALITY NEWS ME

BUSINESS

TRENDS

THE RISE OF

TRAVEL TECH STARTUPS Top priorities for the travel industry include reassuring travelers, encouraging bookings and keeping them up to date with changing regulations. New travel startups are thus fueling the reinvention of traditional travel companies with an enhanced customer experience, as Dr. Jassim Haji, president of Global Artificial Intelligence Group, explains.

Enhanced customer experience begins with the convenience of a digital-first environment, from accepting online payments to providing customers with up-to-the-minute travel advice. Travel tech startups are thus in a perfect position to help travel companies ride the digital transformation wave, something that customers expect. Airlines, hotels, online travel agents and other stakeholders face similar challenges. These include the difficulty of keeping abreast of changing travel policies and restrictions. For example, travelers want to know about border closures, and they expect flexibility in their travel plans. Around 53 percent of global consumers are either “quite” or “extremely” concerned about restrictions when it comes to local and domestic travel, while 49 percent echo this sentiment regarding international travel.

Middle East startups According to Global Media Insight, active internet usage in the UAE is more than 99 percent, with users spending an average of nearly eight hours online each day. Mobile devices account for around 61 percent of this usage. In Saudi Arabia,

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Global Media Insight says internet usage stands at 91 percent, with 71 percent of the country actively using YouTube. According to Google, mobile watch time of YouTube in the MENA region is one of the fastest growing in the world, rising by 90 percent y-o-y. This mix of a young, socially engaged population in the Middle East bodes well for travel brands and destinations as it fosters awareness of — and a desire to — explore other parts of the world. In a region where the majority of search and booking activity still takes place offline, there are substantial opportunities for modernization in backend systems, payment platforms, mobile booking interfaces and personalized travel across every sector, from air travel and accommodation to transportation, tours and activities. Saudi Arabia is planning NEOM, a USD 500 billion mega-development that will be powered by renewable energy, populated by robots and will feature high-tech urban innovations. To attract sizable crowds of tourists, it is calling for tourism startups to come up with experiences that fully showcase the futuristic city.

A competition launched by NEOM and the UN’s World Tourism Organization wants to “source innovative ideas and disruptive business models,” to prepare the tourism sector for the project. The Tourism Experiences of the Future challenge asks startups to present proposals that either introduce or adapt “digital and technological elements” to address one of its four priorities: optimizing experiential tourism, harnessing the positive impact of new technology, alternative business models and innovative experiences. The challenge comes at a unique time for the global tourism industry. After months of lockdown, tourists are returning to their jet-setting habits. In the UAE, Wego the leading online travel marketplace in the MENA region, announced that it will acquire Cleartrip’s Middle East business in a deal that’s expected to close in the second half of 2022. This agreement is the latest in a series of entrepreneurial successes that reinforces Dubai’s reputation as a global hub for business, tech talent and companies of all sizes. With approximately nine million app downloads recorded in 2021, Wego

has grown into the largest online travel marketplace in MENA.

variety of options to help them plan their dream trips.

More than ever, investors in the region are now willing to embrace new digital solutions and technologies that could make hospitality experiences as seamless as possible for end users and travel operators.

The Travel Attaché

Technologies related to revenue management, pricing and distribution have been in place for a very long time. But when it comes to technology like AI, that has not always been the case, although things are changing.

Specializing in luxury travel, this startup gives clients access to more than 200,000 of the world’s top hotels and private getaways. The team of Travel Attaché boasts a collective 50 years of travel industry experience, which enables it to offer individualized customer service and connect clients with only the most exclusive holiday packages.

Mateegi

One of the top travel sites in the UAE, HolidayMe allows clients to make customized travel arrangements worldwide.

Available to both locals and those visiting from abroad, this startup showcases the off-the-beaten-path areas of the country and helps individuals connect with the local hotels and activities. By showcasing these unexplored locations, Mateegi is making it easier than ever for individuals to visit some of the most beautiful sites in Egypt.

Yamsafer

My Middle East

Leveraging the most current technologies to deliver a comprehensive vacation booking experience to its clients in the Middle East, Yamsafer has access to more than 10 million hotel rooms, providing clients with a huge

Looking to deliver highly personalized travel experiences to its clients, My Middle East allows individuals to build vacations that fit their interests.

Leading startups in the Middle East The top 10 travel-tech startups to watch are:

HolidayMe

Tajawal Tajawal allows customers to gain unique access to more than 15,000 vacation spots and 500,000 hotels across the globe through the startup’s app or its website.

Irhal This platform provides traditional booking capabilities for destinations in the Middle East and in exotic locations, such as Australia and Indonesia. However, the company also offers special features on its website and mobile app that help its Middle Eastern clients maintain an observant lifestyle while traveling.

Ejaro Ejaro is the first licensed peer-to-peer vehicle-sharing marketplace in Saudi Arabia and the GCC.

Seera Seera is a travel and tourism company that boasts a balanced portfolio of trusted brands that consistently exceeds customer expectations.

Ri7laty Connecting schools with suitable destinations for students, Ri7laty is a unique online platform.

Investors in the region are willing to embrace new digital solutions and technologies that could make hospitality experiences as seamless as possible for end users and travel operators.

JUN-JUL 2022 | HOSPITALITY NEWS ME

BUSINESS

COUNTRY REPORT

KUWAIT: THE SLOW ROAD TO RECOVERY With all eyes on summer 2022, Nada Alameddine, managing partner at Hodema consulting services, gives us the lowdown on Kuwait’s tourism status and the measures being taken to encourage travelers to return to the Gulf state.

This year should be a positive one for Kuwait. The Gulf country, in line with the OPEC+, has been increasing its oil production and has stepped up support to its non-oil sectors to catch up with pre-pandemic growth levels. According to World Bank data published in March 2022, the Kuwaiti economy is expected to increase by 5.3 percent this year and 3 percent next year, which would put the country on track to achieve its pre-covid growth by 2023, provided that current global inflation does not get in the way. Oil represents around 50 percent of the country’s GDP, and its volatility in the last few years has hindered efforts to diversify the economy. The focus of Kuwait’s “Vision 2035” development program is to transform the country into a financial and trade hub, as well as develop its tourism sector, to reach sustainable economic growth. Its first major step toward this aim was the implementation of the Shagaya Renewable Energy Park, with its third phase currently underway.

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Travel and tourism’s contribution to GDP, last published in 2019, was 6.1 percent. The number of arrivals for holiday and leisure dropped from 41,000 in 2019 to 27,000 in 2020, according to the UNWTO, and spending by foreign and local tourists drastically fell. The hotel occupancy rate consequently declined by 4 percent in Q3 2019 and continued on a downward spiral, falling by 44 percent in Q3 2020. The World Travel and Tourism Council revealed that the sector’s contribution to employment decreased by around 21.5 percent, with close to 28,600 people losing their jobs. Indeed, the sector’s losses globally amounted to USD 4.5 trillion.

Reopening the door to visitors To step up the pace, the Kuwait Touristic Enterprises (a unit of the Gulf country's Kuwait Investment Authority sovereign wealth fund) announced an increase of its capital by 250 million dinars - or USD 831.39 million - reaching 300 million dinars by the end of 2021. The funds will be used

for 95 initiatives and projects that aim to “bring back the golden age of tourism,” according to authorities. Another positive sign was the announcement in late April 2021 that visitors entering Kuwait would no longer have to take a PCR test or show proof of vaccination. Furthermore, face masks are no longer mandatory and a Covid-19 vaccine is not required to enter stadiums. More good news has been announced for GCC citizens, who can, once again, enter Kuwait with their national smart IDs. The easing of coronavirus-related restrictions is a breath of fresh air for the hospitality industry, with hotel occupancy rates expected to pick up. Colliers International assesses that they are likely to reach 31 percent this year in Kuwait City alone. Indeed, new players are arriving, such as Waldorf Astoria, which is set to open its Kuwait branch in Avenues Mall in 2022.

In collaboration with

Projects in the pipeline Official support for the tourism sector had already begun before the pandemic with the billion-dollar development project “Kuwait National Cultural District.” Created around three hubs, it celebrates arts and culture, and is one of the largest investments of its kind in the world. The first hub is the Al Salam Palace and Sheikh Jaber Al-Ahmad Cultural Centre. The latter is the largest opera house in the Middle East. The second hub is the 13-hectare Sheikh Abdullah Al-Salem Cultural Centre — the world’s largest exhibition center — while the third hub is Al Shaheed Park Museums, comprising the Habitat Museum and Remembrance Museum. The KNCD has been attracting thousands of visitors since 2018.

Regional tourists are also familiar with the “Hala Febrayer” festival, held annually in February. Having been canceled due to the pandemic, the festival should witness a comeback in 2023. Another attraction for locals and foreigners is the Sabah Al Ahmad Sea City, built around canals and an artificial shoreline. Opened in 2004, it features man-made marine habitats that host fish and shellfish. Other projects are also underway. The Kuwait Touristic Enterprises is overviewing the development of the Gas Al-Ard club site which will offer sports facilities, a large swimming pool and restaurants. Messilah Beach, set to open in the capital in 2023, will feature a water park for children, restaurants, shops and cafes.

The takeaway However, some are still worried about the pace of the recovery. In March 2022, the head of the Kuwaiti Federation of Restaurants, Cafés and Catering Services, Fahd Al-Arbash, said that the sector is still ailing from the pandemic, with restaurants and cafe owners buckling under the weight of accumulated loans. Inflation, which increases the cost of goods — especially imported ones — is also of great concern. F&B owners are asking for financial support from the state. It remains to be seen how quickly Kuwait can bounce back. hodema.net

The ease of coronavirus-related restrictions is a breath of fresh air for the hospitality industry, with hotel occupancy rates expected to pick up.

JUN-JUL 2022 | HOSPITALITY NEWS ME

BUSINESS

EYE ON

GREAT BRITAIN’S GREATEST COMEBACK Great Britain’s hospitality industry took a severe hit during the pandemic, like those of countless holiday destinations. Stephen Collins, associate director of HVS, examines the losses and explains why the country could be edging its European counterparts in terms of recovery.

The worst of the pandemic may be behind us, but new challenges lie ahead. However, despite inflationary pressure, staffing difficulties and economic uncertainty driven by the Ukraine crisis, recovery appears to be continuing apace. Indeed, many markets have been nearing and occasionally exceeding 2019 occupancy levels, and around 75 percent of major UK markets recorded RevPAR higher than 2019 in the month of April thanks to strong average rate gains.

UK values and transactions According to HVS’s 2022 Hotel Valuation Index (HVI), hotel values in 2021 recovered strongly from 2020, with London and Edinburgh values per room increasing by 5.8 percent in EUR (albeit only 2.2 percent in GBP), and secondary cities Manchester and Birmingham performing even better, increasing by EUR 7.2 percent and 7.6 percent respectively (or 3.6 percent and 4.0 percent in GBP). This places all four UK markets in the HVI above the European

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average value growth rate of 5 percent. The UK hotel investment market was a similar success story in 2021, leading Europe with EUR 4.9 billion worth of hotel investments, a 146 percent increase from 2020. This represented 30 percent of the total European transaction volume and was more than 50 percent higher than the volume in Spain, the second largest investment market. Of the UK’s transaction volume, London was the clear focal point, accounting for 53 percent of the total investment. Singleasset deals accounted for 57 percent of the volume, while portfolios made up the remaining 43 percent. Although data for 2022 is preliminary, the investment market appears to be continuing to thrive, with the rolling four quarters to Q1 2022 exceeding EUR 5.3 billion, the highest since Q4 2019. This strong performance was supported by a surprising lack of distress opportunities — partly thanks to supportive lenders

and strong investor appetite. Investment firms with dry powder hunted for (scarce) opportunistic and (even scarcer) distressed deals as the second half of 2021 gave way to the start of recovery.

Challenges ahead As with the rest of the world, inflationary pressure has reached levels unseen by much of the population. Inflation hit a 40-year high of 9 percent in April 2022, driven by rising energy prices, supply chain disruption and the war in Ukraine, which contributed to a spike in fuel and food prices. These factors have been exacerbated by noticeable increases in the national living wage and growing labor shortages, requiring companies to improve pay even further to help retain staff and raise the prices of their products. Hotels will need to be agile and creative with their workforce, and keep the lessons learned during the pandemic front and center in their strategies.

In collaboration with

The construction industry has similarly seen significant cost increases. According to the Office for National Statistics (ONS), construction output prices rose by 7.3 percent in the UK as of March 2022 over the previous 12 months. Developers with long-term purchase agreements for materials and projects with fixed-price contracts have been somewhat protected, while firms and projects that have neither, have been particularly exposed to this inflationary pressure. This has and will continue to result in many firms taking a step back to reconsider the ROIs of both new hotel developments and major renovation projects, particularly in light of evolving segmentation and the rising emphasis on Environmental, Social and Governance (ESG) policies. On top of, and contributing to, inflationary pressure is rising wages, which, in the

UK, are a product of labor shortages and a result of the government increasing the national living wage by 6.6 percent, from GBP 8.91 to GBP 9.50, and National Insurance by 1.25 percent in April 2022. Furthermore, the hospitality industry experienced a flight of labor throughout the pandemic (with Brexit compounding the issue in the UK), resulting in recruitment and retention becoming one of the greatest challenges facing hoteliers today. Hotel operators must look at alternative methods to tackle labor scarcity by implementing measures such as tailored training, improving work-life balance, diversifying career prospects and other strategies.

Hotels will need to be agile and creative with their workforce and keep the lessons learned during the pandemic front and center in their strategies.

its European counterparts throughout the pandemic. Hotel values in major UK cities increased faster than the European average, and the country was the leader by a significant margin in both singleasset and portfolio transaction volume. Recovery in demand appears strong and currently does not appear to have been significantly impacted by the war in Ukraine and resulting economic and geopolitical uncertainties. These factors have put the UK in a strong position to tackle the challenges ahead, of which there are plenty. While some of these hurdles are especially daunting due to particularly high inflation, as well as wage pressure and staff shortages being amplified by Brexit, the task of British hotel operators and owners is the same as those elsewhere on the continent: implement strong ESG policies to improve energy efficiency, rethink staff recruitment and retention strategies, and remember the harsh but valuable lessons in cost control learned over the course of the pandemic. hvs.com

Final thoughts With one of the strongest overall occupancy rates and among the top five countries in terms of RevPAR in 2021 (in euros), the UK outperformed many of

JUN-JUL 2022 | HOSPITALITY NEWS ME

BUSINESS

TOURISM

LEBANON’S POSITION IN THE TOURISM RACE Of the many pearls of wisdom known to mankind, one particular lesson is mastered by the Lebanese people: in the midst of chaos, there is also opportunity (Sun Tzu). Ralph Nader, CEO of Amber Consulting, shares his thoughts on how Lebanon is maintaining a buoyant tourism sector.

The majority of those paying attention to negative media coverage on Lebanon over the past few years would have probably omitted the country from their list of possible holiday destinations. However, others who read between the lines defied what was being reported on news channels and visited the country. While media headlines bombarded the world with gloomy, at times horrifying, news about Lebanon, its citizens were at work behind the scenes. The series of crises — coronavirus outbreak, political instability, hyperinflation, banking system collapse and Beirut Port blast, to name a few — highlighted the entrepreneurial spirit of the Lebanese people, forming a solid resistance in the face of its public authorities.

Lebanon: the good, the bad, yet the best It is easy to believe that a country that has faced one crisis after another for the past two years has nothing more to offer. Yet the fact is, Lebanon has always refused, and still refuses, to declare defeat. Although the country is going through massive changes on all levels — be it demographic, social, political or economic — it seems to be getting back on its feet where the hospitality industry is concerned. Naturally, most hospitality businesses had to rethink, downsize or completely shut down their businesses given the situation. Therein lies opportunity; was the public sector going to rescue them? No. If history is of any reference, the tourism sector has always been the backbone of the Lebanese economy, and it appears that it will remain so.

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Even in the midst of the financial crisis, the number of businesses that decided to defy the status quo by continuing to operate or entering the scene with a unique concept and a profitable yet more accessible pricing model, has been spectacular. We have witnessed new restaurants, bars, beaches and even gaming facilities pop up nearly every week, in addition to latest guesthouse concepts that have become the new mainstream getaway. Additionally, local products are slowly but surely taking over supermarket shelves, a substantial but welcome change, given Lebanon’s history as a major importer. As a result, Lebanon is seeing a significant increase in hospitality facilities and services after two years of depression. Not only that, all of these facilities are constantly at capacity to keep up with the joyful and ever-uplifting spirit of the Lebanese people, despite everything they are going through.

Restaurants and bars The burgeoning restaurant scene continues to welcome new concepts, with endless options that range from street food to fine dining. Lebanon’s restaurants and bars are known for their creative feel, reflecting the cosmopolitan culture that both locals and foreigners are particularly fond of. For an unforgettable dining experience, you can visit Batroun, Byblos, Chouf, Faraya Kfardebian, Faqra and, of course, Beirut. The Popular restaurants and bars in Lebanon include Bread Republic, Iris, Clap, Bolero, BO18, Frozen Cherry, Bar

du Port, Mariolino, Bar Lost, Em Cherif, SUD Restobar, Mezyan, Mayrig, Babel, Al Falamanki, Bahsa by Al Mandaloun, Al Sultan Ibrahim, Leila, Mezcaleria and Merchak sur Mer.

Pools and beach clubs The Lebanese coastline is bursting with amazing resorts and beach clubs, with even more places opening soon this summer. From Anfeh in the north to Tyre in the south, there are countless spots to tan, swim and enjoy the sea breeze. The top 20 touristic pools and beaches in Lebanon include Orchid Beach, Movenpick Beirut, Kempinski Summerland, Eden Bay, Nowhere Beach, Riviera Hotel & Resort, Lazy B, Pierre & Friends, Rocca Marina, Sporting Beach, Anfeh Beach, Eddeh Sands, O Glacée, Janna sur Mer, Joining Beach, El Heri Beach and Fidar Beach House.

Entertainment Besides the usual live music venues and fun nightlife that Lebanon is famous for, recent trends have highlighted interesting spots for intellectual minds. A growing number of escape rooms and places promoting board games have entered the scene, with brilliant and stimulating brain teasers that are perfect for competitive spirits or for those seeking quality time with family and friends.

Where best to spend your summer if not with the most hedonistic beings on Earth? Satisfy every whim While there are plenty of traditional, historical and folkloric sites to satisfy

In collaboration with your Lebanese nostalgia, an array of new and unique places can also be found in Lebanon.

Deir el Qamar Beit el Qamar Dar Linda

Qadisha Valley Dar Qadisha Villa Chamoun

Guesthouses and boutique hotels

Baskinta Odom Retreat

Abdelli Beit Bridi

Kfour Beit Trad

SOUTH LEBANON Tyre Al-Yasmin Guest House Dar Alma Dar Camelia Les Jardins de Tyr L’Auberge de Tyre

You might want to consider staying at a guesthouse or boutique hotel in Lebanon. Many provide exciting outdoor and indoor activities, such as hiking, yoga, mini golf and horseback riding, as well as a plethora of amenities. From cozy cottages to glamping, there is something to suit all tastes and budgets.

Here are just a few options in different regions across Lebanon: BEIRUT Achrafieh Biophilia Luxury Lofts The Grand Meshmosh Hotel La Maison Rayes (Sursock) Gemmayze Arthaus Mar Mikhael Baffa House MOUNT LEBANON Al Chouf Bkerzay Bouyouti La Maison des Sources Dar Linda

Keserwan-Byblos Chateau Saint-Andrée Aley The Lost Village Faraya The Dome Arbaniyeh The Silk Valley NORTH LEBANON Ehden Karaz Guest House Beit Mirna Guest House Batroun Merchak Guest House Arcades de Bahsa L’Auberge de la Mer Beit Al Batroun Casa de Thoum

Jezzine La Maison de la Foret BlueJay Valley Nabatiyeh Dar Zefta Saida Gladys Bekaa Al Haush Agritourism Auberge Braidy Beit Ammiq L’Annexe

Tannourine Beit Douma Mountain View

Tourism has always been the backbone of the Lebanese economy and it appears that it will remain so.

Pilgrimage Lebanon’s inclusive culture accommodates all types of tourism, including the religious kind. Pilgrims who visit the country are often surprised by the sheer number of religious sites, which are dotted throughout the country and represent Lebanon’s 18 sects. Needless to say, that nature, history and culture will catch up with you wherever you decide to land in Lebanon. amber-consulting.com

JUN-JUL 2022 | HOSPITALITY NEWS ME

BUSINESS

ARCHITECTURE AND DESIGN

BEYOND THE BEACH With the Middle East boasting thousands of miles of coastline, Jeffrey Meawad, founder of JM Architects, identifies some of the main factors to consider in beachfront restaurant design.

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When it comes to beachfront projects and coastal restaurants, it is vital to understand the client’s mindset. After all, not everyone goes to a restaurant by the beach just to eat; there’s so much more to the experience. Visitors want to enjoy a unique experience where they can indulge in delicious food while admiring the view, going for a swim or even doing a spot of shopping.

Blending in Biophilic design is one of the latest and most innovative trends in architecture. By utilizing natural materials and taking inspiration from colors and textures found in nature, operators can create spaces that promote a sense of calm and well-being. Light wood tones, fishermen’s ropes and nets, wicker, rattan, bamboo, a color palette of various neutral shades and crisp whites, and easycare textiles, such as linen, are popular in beach-front design. It’s important to “blend in” yet stand out.

Design components With open-air setups, a well-thought-out shading system is critical to ensure the comfort of guests. At JM Architects, we often use more than one system to create a series of dynamic shadows that are aesthetically pleasing and a talking point. Wind also affects the choice of design materials used for furniture and overhead covers, such as canopies and pergolas. The fabrics we select play with the wind itself, resulting in a gentle movement that mirrors the waves. Choosing the right furniture is key. It is imperative to find the most durable materials to endure moments of leisure and comfort at all times be it day or night. Finally, greenery must not be overlooked. Trees and plants add life to the space, as well as a pop of natural color to contrast with monochromatic surroundings.

Freshening up A bathroom break should always be considered when designing a venue. Operators can add a special touch in this regard by integrating a pretty promenade or mini lobby that guests can experience before reaching the restrooms.

Getting social The social media explosion has boosted the popularity of “Instagrammable” spaces in restaurants, bars and hotels. By installing interesting, eye-catching areas, operators can encourage guests to take pictures and tag their venue, thereby providing them with online exposure. Instagram-worthy features could take the form of a spectacular seafood bar display, an interactive sun shading system or a massive fire pit. jmda.co

JUN-JUL 2022 | HOSPITALITY NEWS ME

BUSINESS

INFLUENCERS

TEAM TECH With digital transformation an inevitability for businesses all over the world, we talk technology with six experts in the field and find out what tech solutions are available for hospitality and F&B enterprises.

to offer the e-commerce industry the latest technology powered by robotics and AI. Through this, we are creating a level playing field, allowing smaller e-commerce founders to utilize the technology and operational capabilities with the e-commerce giants such as Amazon and Noon.

Providing solutions

FADI AMOUDI CEO and founder, IQ iqholding.com

Career highlights Launching the first robotic fulfilment solution in the MEA region played a big role in laying the foundation of what IQ is right now. IQ’s trio of solutions aims

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The ability of IQ to provide solutions is what sets us apart. Our technology can aid and improve any industrial facility that caters to material movement, employee efficiency and process execution. Our transformation solution can speed up material movement and decrease bottlenecks, while the robotic technology we implement can triple the picking efficiency and decrease sorting errors by

more than 99.9 percent, with 70 percent less labor. Furthermore, our automated storage systems can guarantee stock integrity and safety, increasing space utilization by more than 50 percent.

Newest products and innovations We have launched IQ Hybrid, a licensing solution, for IQ Fulfillment to go global, utilizing IQ’s technology and modular processes, and it can be implemented instantly. This plug-and-play model delivers a rapid rollout of an end-to-end micro-fulfilment solution. IQ Hybrid will also offer training and development for businesses to optimize operations, enabling both e-commerce sellers and fulfilment centers to scale. IQ Hybrid will promote an ecosystem where our partners can benefit from a connected network.

A tech background

SAURABH ARORA Head global channel and ecosystems, Foodics foodics.com

I am extremely fortunate to have had the privilege of working with both Fortune 500 companies and startups across India, the Middle East and Africa. Having begun my career with a semiconductor major, AMD, my passion for technology and tech-led business was cemented from the get go. The second milestone was the year I did my master’s at INSEAD. Since then, I have been involved with various startups in the areas of hospitality and consumer-facing business.

Why tech? In my view, technology plays three key roles: an enabler, a disrupter and an accelerator. Nowadays, businesses have

Tech solutions

ABDUL KADER SAADI Founder and MD eighty6.shop

Background My career in F&B spans 30 years across three continents, including Europe and the MENA region. This has not only allowed me to gain a wealth of experience but also gave me a keen insight to problem-solving from a global multifaceted perspective.

Eighty6 provides an application for buyers and a complete dashboard for suppliers. Suppliers benefit from access to a growing customer base, increased ease of order completion and the removal of data entry with communication and tracking. On the other hand, Eighty6 grants restaurants access to thousands of SKUs, ease of order features, digital tracking and communication, as well as POS integration. Eighty6 empowers employees on both sides — the restaurants and the suppliers. The technological advantages and implications also trickle through the entire process to include saving time (by up to 50 percent), reduced price fragmentation, transparency and improved data to better manage procurement and sales.

Como, having been their biggest reseller in the Middle East and the UK for over five years. Como is the first revenue management platform that helps bricksand-mortar businesses boost their instore and online revenue with AI-driven automated marketing.

Modern-day challenges

KEVIN BOUBLIL CEO, Como como.com

What has marked your career? At the start of the pandemic, I seized the opportunity to acquire my main supplier,

Transforming digitally has become an absolute need for restaurants and retailers hoping to survive in this new world. In the last decade, the F&B and retail industries have witnessed drastic change in the type of competitors that have entered these markets. Thirdparty delivery, marketplaces, discount aggregators and ghost kitchens are all

been forced to tech-up to stay relevant, ultimately providing the best seamless experience to their customers. Now that we live in a data-driven era, where all decision-making is linked back to actionable insights derived from business/ consumer data, technology is playing an even greater role.

Latest innovations Foodics has recently concluded its Series C funding, led by global investors Prosus and Sequoa capital, making it the largest series C round ever by a B2B Saas company in the MENA region, valued at USD 170 million.

Ultimately, Eighty6 technology serves to bring efficiency to the procurement process by enabling us to digitize and track the entire process. As a byproduct, this also allows us to reduce paper wastage, which is another cost-saving achievement.

Talking new tech We were one of the first to tap into the B2B space from our tech platform, allowing us to provide solutions for customers who were previously reliant on WhatsApp, phone calls and other more traditional communication tools. Everyone is dependent on technology to some extent, so we have been able to combine the novelty of the format with an efficiency-building platform. In terms of innovations, we have also created wallets within the system to counter outdated petty cash payment methods and dashboards to aggregate the suppliers, allowing for a dynamic up-todate market list.

fighting for the biggest chunk of the pie. Only businesses that invest and use the right tools will be able to thrive and compete with these giants.

What’s new? With our main focus on revenue generation, our team has released new capabilities to allow our clients to retarget customers who have visited their stores or restaurants with an ad on Google or Facebook. The outcome of this personalized ad often generates direct online orders on our clients’ apps or websites, thus reducing third-party delivery fees.

JUN-JUL 2022 | HOSPITALITY NEWS ME

BUSINESS

INFLUENCERS

I was having an ongoing conversation with Deliverect on collaborating. Our discussion about MENA operations led to me being appointed general manager of the Middle East.

A new normal

NAJI HADDAD General manager Deliverect Middle East deliverect.com

Career peaks In 2011, I decided to expand my horizons and moved to Dubai to spearhead a new tech company that focuses on music management for restaurants and hotels. I spent the next eight years building that company, and it was clear to me that restaurants needed to embrace the digital transformation. From online ordering, digital menus and online reputation management, I took a leap of faith and started a company that partnered with several food-tech solutions. Our role was to help restaurants by assessing their needs and providing the right solutions. When Covid-19 hit and lockdowns ensued, online ordering was the only way to get food. Therefore, restaurants needed a solution to help manage all of these operations seamlessly.

We’ve seen restaurants changing their approach, being inventive in terms of engaging with customers through multiple online channels and launching special offers and giveaways. The delivery sector has become crucial for the survival of the hospitality industry. These changes require restaurants to have a competitive edge and focus on what matters the most, namely the dine-in customer experience and food quality. This is where technology comes in, empowering restaurants to optimize their operations and business processes, while reducing waste. Additionally, restaurants will continue to primarily operate through solutions that are easy and straightforward to use as they usually don't have IT teams to manage their tech. With online orders automatically pushed to the POS, there’s no need to manually re-enter order receipts anymore, saving time and eliminating errors. Finally, technology that eliminates close contact, like digital menus, tableside ordering, payment apps, and selfservice kiosks, is likely to become more prominent. Expect to see greater levels of automation in every part of the restaurant; AI and robotic machines will

patterns and preferences by integrating with the point of sale, telephones, property management systems and popular booking channels, such as the company’s website, Trip Advisor, Google and other sites. Indeed, serVme powers over 2,500 F&B operators, restaurant brands and hotels across Middle East, Europe, SEA, India and Africa.

Trends in tech

SARAH HAWILO CEO and co-founder SerVme servmeco.com

Unique selling point SerVme is a guest experience platform that offers reservation and waitlist management, guest CRM, reporting, guest payment and re-engagement. The platform captures guest spending,

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In the post-Covid-19 world, we have seen a tremendous surge in digital adoption in the hospitality industry, specifically in terms of CRM and reservations. F&B operators, owners and hoteliers have placed great emphasis on streamlining operations and understanding guest preferences to deliver exceptional dine-in experiences, increasing guest visits and returns. We help F&B operators succeed in the new era by empowering them

work alongside humans to cut costs for operators and improve work-life balance for restaurant employees.

Novelties We’re redefining omni-channel restaurant management around the world with our innovative all-in-one solution: everything from online order flows to business development. This region, in particular, has ample potential and hunger for online and offline food orders. Therefore, we are invested in empowering restaurants in the UAE, Saudi Arabia, Kuwait and other markets to act upon consumer demand and better serve their customers. Through our Delivery Manager app, customers can run their sales directly from the Deliverect app and consolidate all sales channels there. This gives a clear overview of all orders while providing access to our other unique features and tools. Customers also have the choice of using the Deliverect app with their own POS. Our solutions portfolio helps restaurants take control of their delivery experience. For example, Deliverect Dispatch allows restaurants to offer delivery on their direct channels easily. We empower restaurants to sell directly through their own online store. Similarly, Deliverect’s PickUp Manager informs drivers when to go to the counter to pick up their order. This avoids having a long queue of drivers at the restaurant, which could jeopardize the dine-in experience.

with a guest experience platform that is integrated with all the systems to capture guest data from all touch points and help staff operate in a smarter and more effective manner.

Latest tech The average rate of last-minute cancelations and no-shows is intensifying, affecting restaurants’ bottom line. Indeed, the restaurant industry’s average rate of no-shows worldwide is around 20 percent. However, we have seen the average rate reach 38 percent in the Middle East, which is a tremendous loss for a restaurant that counts on table turnover. SerVme has released pre-payment features allowing restaurants to charge guests in advance and guarantee payment within 24-48 hours. Restaurants can select partial/full deposit or take an authorization on the guest’s card.

TECHNOLOGY

In collaboration with

DRIVING A MORE

SUSTAINABLE FUTURE

FOR TRAVEL

With technology a crucial part of our everyday lives, Duncan Fraser Smith, founder of The Cutting Edge Agency, addresses its potential as a key contributor to a sustainable future for the tourism industry.

Prohibiting certain activities often seems like the only course of action when we discuss sustainability. However, banning things can often do harm in a different way, alienating many travelers. Therefore, we must focus on innovation and sustainable technology to create a sustainable future for all.

Transportation and carbon footprint

are trying to “reinvent” mobility, making it easier for tourists to get around in a sustainable manner. Zeleros is creating a sustainable train called the “Hyperloop,” which it claims is “five to 10 times more energy efficient than an airplane.” These startups are making it easier for tourists to use different modes of transportation that are sensitive to carbon emissions.

Transportation is one of the largest contributors to greenhouse gases. Whether it’s flying, taking the bus or train, or using your car, you are emitting poisonous carbon dioxide. Thankfully, there has been a great deal of innovation in the transportation industry. For example, United Airlines announced plans to use biofuel, while the world’s first batterypowered plane recently flew from London to Zurich.

Another important aspect is how to encourage tourists to actually use public transportation when they are in a foreign country. Taxis and Uber-style companies are often convenient for many. However, a Finnish startup has just created Whim, an app that allows you to get to know a country’s entire transportation system on the platform. Tourists do not need to purchase different tickets or struggle to get around.

We are also seeing growth in demand for electric transportation, whether it’s Tesla’s electric cars or the introduction of electric buses and trains. Startups like Eccocar

Hotels

This is a traveling hotel that goes with the tourist: small rooms that have been created to be completely sustainable, from the materials down to the actual structure. The Flying Nest is as comfortable as a regular hotel room, with the advantages of mobility and complete sustainability.

Experiences There are several interesting examples of how startups are creating sustainable experiences for tourists. These include setting up virtual tours and launching initiatives to encourage staycations nearby. A great example is Road.Travel, a company that lets clients customize short road trips to destinations close by. Looked after by locals to help encourage sustainable living, Greenways Poland provides tourist-friendly trails within the Slavic country. thecuttingedgeagency.com

Another interesting innovation is the “Flying Nest” created by AccorHotels.

JUN-JUL 2022 | HOSPITALITY NEWS ME

OPINION

In collaboration with

WELLNESS IS THE WORD The concept of clean beauty has gathered pace in the world of hospitality, particularly in the post-pandemic era. Soraya Jouzy, founder of Pearl Tree, a leading distributor of natural beauty, wellness and lifestyle brands in the Middle East and the British Indian Ocean, discusses the importance of well-being for modern-day travelers and how hotels can leverage this growing consumer base.

The wellness trend has, undoubtedly, witnessed remarkable growth over the last five years. However, today, more than ever, there is not just a want but also a need for it. A 10 percent increase in wellness trips was recorded from 2015 to 2017. In 2018, 89 percent of trips were regarded as wellness. However, while the wellness economy was predicted to grow by 7.5 percent from 2017 to 2022, there was a drastic drop during 2020 and 2021 due to international travel restrictions. Yet now, as the world finds its feet again, the importance of wellness has been underlined, meaning that those in the hospitality sector need to leverage it in all areas.

More than a trend For years, properties around the world have been slowly incorporating wellness practices by hosting activities, such as yoga. But small steps just don’t cut it anymore. If you don’t have the capacity in-house then you need to outsource, as there are plenty of wonderful wellness practitioners and experts out there who understand the industry inside out. The Global Wellness Institute estimates that international wellness travelers spend over 53 percent more than the average international tourist. The cost of staying in a luxury hotel is high, and hiring the right people to conduct anything to do with wellness is also significant. However, the benefits

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of incorporating wellness outweigh the costs, as people are willing to spend above the average room rate and more likely to pay for healthier, organic and tailored wellness menus. When it comes to room rates, there is no off-season with wellness, as retreats can be busy even in the colder winter months. This is especially true for properties with large domestic audiences.

International wellness travelers are estimated to spend over 53 percent more than the average international tourist

fragrances to ignite fond memories, curated menus, ambient lighting, pillow menus and an array of amenities. It’s argued that many of these factors should be part of any stay, but integrating them into a wellness escape certainly heightens the experience for guests. Key points to consider are specialized diet plans — as we’re living in a time when awareness about allergies and intolerances is much higher — and wearable tech that can help monitor sleep, activity and just how “well” guests feel throughout their stay. Of course, the usual spa treatments are necessary, but treatments that are centered on maintaining and improving overall health are on the rise, often through the implementation of holistic practices, traditional Chinese medicine, aromatherapy and technology, such as cryotherapy.

What customers want

The importance of investing

People are incorporating wellness into their everyday lives. The pandemic has also thrown the work-life balance into question. The option of working from home has shifted the paradigm toward living a healthier, balanced life in all areas. This shift has many seeking freedom across the board, meaning that when booking a wellness trip, people want experiential travel that is wellness-centric, something exceptional above and beyond the green juice or meditation they can sort out themselves.

The facts and figures speak for themselves. Owners must take wellness seriously; it is not to be treated as an amenity, rather the foundation of a successful establishment. There needs to be a 360-degree approach from the top down. The hospitality industry needs to be mindful of incorporating this essential element and provide services at different price points. pearltree.ae

Wellness facilities in hotels Establishments are creating experiences that go beyond the usual massage or staycation. They are incorporating air purifiers, specific

At the heart of life

At Rotana, we believe time well spent, is a life well lived. This enduring thought is at the heart of every experience we promise when you stay with us. Our distinct collection of brands include Rotana Hotels & Resorts, Arjaan Hotel Apartments by Rotana, Centro Hotels, Resorts and Hotel Apartments by Rotana, Rayhaan Hotels & Resorts by Rotana, Edge by Rotana and The Residences by Rotana. Transform moments into memorable experiences as we present a selection of diverse destinations, ideal for every journey. To find out more, visit rotana.com Treasured time. Our promise to you.

P.O. Box 95100, Abu Dhabi, UAE. T: +971 (0) 2 699 4444 F: +971 (0) 2 699 4445, head.office@rotana.com

BUSINESS

F&B

VEGANISM IN DUBAI The vegan movement has gained traction in recent years, with advocates praising its sensitivity to the environment and sustainable practices. Natalya Latypova, managing director of Glee Hospitality Solutions, explores veganism in Dubai and how restaurants can better cater to this growing audience.

A fundamental factor in enriching the vegan dining experience is satisfaction. Vegans do not want to opt for non-animal-based meals only to be served a meager bowl of lettuce that is sparse on flavor, seasoning and imagination. It is important for chefs and/or outlets to understand that despite different dietary restrictions, all diners — especially vegans — want to enjoy delicious food.

Vegan options are often overpriced, with alternatives such as vegan milk and cheese costing more than standard animal-based options. In addition, vegan customers are often met with a limited variety of options, forcing them to resort to salads, pasta and pizza, which can be also be a challenge as some of these dishes require dairy substitutes.

Challenges in the UAE

The benefits of being vegan in the UAE

Many people still do not understand what veganism is and what a plant-based diet consists of. Often, vegans are perceived to have similar dietary requirements to vegetarians and pescetarians. Thus, education is paramount, and it is essential for restaurant staff, particularly chefs, to fully appreciate the expectations of their vegan customers when it comes to food preparation and presentation.

On a positive note, many new projects have emerged that promote veganism and ensure that a variety of good options are available. Furthermore, the prevalence of Arabic cuisine also guarantees a multitude of vegan-friendly mezze dishes and traditional vegan-based recipes, including hummus, moutabbal, falafel, foul, vine leaves, fattoush and lentils, to name a few.

Another important factor to consider is cost.

HOSPITALITY NEWS ME | JUN-JUL 2022

Another positive is that many vegan dishes in Arabic cuisine are inexpensive and can be

sourced throughout the Emirates, even from street vendors.

What vegans want Vegans seek dishes that are 100 percent plant based, packed with flavor and well presented. This extends not only to the final dish, but also to the handling and preparation of foods. For example, tools and equipment should be used exclusively for vegan cuisine and not for the preparation of dairy and meat-based dishes.

How the UAE can improve A greater selection of vegan-focused options and concepts, such as vegan boba, faux meats and vegan delicatessens, is required in the UAE. Furthermore, many establishments catering to vegans can only be accessed by car as they are often in remote locations. Events centered on veganism would also be a welcome addition to the UAE’s social

In collaboration with

calendar, such as vegan potluck dinners to commemorate World Vegan Day. The vegan shopping experience would also be enhanced with the availability of more vegan grocery stores and markets. Shopping for vegan ingredients can often be cumbersome, with the majority of stores stocking only a small selection of specific vegan products. Dedicated grocery stores and markets would ensure a greater selection of products and a more enticing shopping experience for vegans.

Soul Sante Soul Sante is a vegan café created by a health and fitness expert. Delivering Californian fare and gourmet food with restaurant-level service, it caters to specific dietary requirements without compromising on taste or ambience.

Moby Sushi Moby Sushi is a Japanese-inspired, plantbased café, creating innovative dishes for a deliciously better world.

Formerly known as Life’nOne, SEVA offers plant-based, gluten-free and cane-sugarfree dishes. The brand is passionate about what it does, and thus guests are served in an inspiring space that encourages them to connect with their conscious minds and enjoy flavors from all over the world. Wild & The Moon is a self-described lifestyle

Vegans seek dishes that are 100 movement created by a tribe of food lovers, percent plant based, packed with chefs, nutritionists and naturopaths. The core concept is that food should be good flavor and well presented.

Just Vegan The Just Vegan concept was created in the U.S. in 2017 by a few friends. Later the same year, the group launched its first veganonly outlet in Dubai Marina, in addition to a franchise location at ILA Restaurant and Café at Al Seef and Farooj Express, Barsha Mall.

SEVA

Wild & The Moon

Vegan-friendly options in Dubai There are a number of local spots that have either embraced or included a strong vegan influence in their menus. Here are just a few to look out for:

gluten-free menu options. By sourcing ingredients from local organic farms, it maintains the highest standards of quality.

The Concept Store Comptoir 102 Comptoir 102’s mission is to promote healthy living by bringing more sustainable and nutritious food to its guests, including sugar-free, dairy-free, raw, vegan and

for you and good for the planet, while being delicious, and thus the menu includes wild, local, seasonal, organic and ethically sourced ingredients whenever possible, which promote biodiversity. gleehospitality.com

JUN-JUL 2022 | HOSPITALITY NEWS ME

SPECIAL REPORT EDUCATION

With demand for hospitality and tourism professionals set to rise, there’s never been a better time to enrol on a degree or alternative industry-related course. The region is brimming with excellent institutions offering a wide range of programs, whether you’re looking to launch a rewarding career or take the next step on the ladder. Our report provides detailed coverage of trends in education, courses available, where to study and how to apply.

P.53 CULINARY ARTS EDUCATION IN THE SPOTLIGHT

P.54 THE NEW NORMAL OF TOURISM AND HOSPITALITY EDUCATION

P.56 STUDYING HOSPITALITY IN THE UAE AND KSA

P.58 SAUDI AND KUWAITI TALENT IN TOURISM AND HOSPITALITY

P.60 EXPLORING EXPERIENTAL LEARNING IN HOSPITALITY

P.62 THE TASTE OF HOSPITALITY SUCCESS

P.63 WHAT IT TAKES TO MAKE IT IN THE CULINARY WORD

P.64 WHERE TO STUDY HOSPITALITY

HOSPITALITY NEWS ME | JUN-JUL 2022

EDUCATION

CULINARY ARTS EDUCATION IN THE SPOTLIGHT Mayada Badr, CEO of the Culinary Arts Commission in KSA, shares her insights on how culinary arts education is evolving in Saudi Arabia and the role of the commission in nurturing the talents of the kingdom's future chefs.

The hospitality and culinary arts education scene in the Kingdom of Saudi Arabia is growing steadily. With the ongoing cultural transformation, a number of specialized culinary and hospitality schools have emerged, including the planned Le Cordon Bleu Institute in Riyadh, and we can see an increased interest in pursuing careers in this field. With the whole cultural scene changing in KSA, local talents are being empowered and encouraged to grow their skills and pursue education in any field they’re passionate about. There are also many scholarship opportunities for the sector, offered by both government entities and the private sector. In fact, we are currently conducting research to find out how many schools are needed to cater to the different fields in the sector, including culinary arts, restaurant management, mixology, coffee making and so forth. Based on the results of the study, we will start putting together a plan to further elevate culinary education in the Kingdom.

The role of the Culinary Arts Commission The Culinary Arts Commission focuses heavily on education, and we continuously develop training programs aimed at creating a highly qualified and skilled workforce in the culinary sector. We are currently working on developing a strategy for the whole sector, guided by extensive research, to pinpoint existing gaps that we can fill. In addition, we’re encouraging innovation and aim to unlock the potential of the culinary sector by partnering with world-renowned institutions. Last year, we signed an MoU with Le Cordon Bleu

to establish a culinary arts and hospitality institute in Riyadh. Such partnerships enable knowledge transfer and support the development of technical skills. Furthermore, through a recent partnership with Slow Food, we’re educating the population about the origins of their food, to build consciousness of and appreciation for locally grown, sustainable and seasonal produce. As part of this agreement, we’re also looking at training programs for Saudi chefs around the Slow Food concepts to share expertise and knowledge of the movement. The result is a world-class culinary experience for locals and visitors which allows us to push the boundaries of creativity and become a regional hub for the culinary arts.

We are seeing jobs created across the F&B sector at an unprecedented rate, with sector infrastructure growing at pace. Filling the gap With the growth of our tourism and hospitality sector, in combination with the growing domestic resurgence in culinary arts, we are seeing jobs created across the F&B sector at an unprecedented rate. Sector infrastructure is growing at pace, with the arrival of some of the world’s best-known restaurant brands in just a few short years.

Hospitality is synonymous with Saudi Arabia, so much so that visitors always comment on the friendly way in which they’re welcomed by locals; it’s really part of who we are as Saudis. Thus, it’s unsurprising that more and more people are considering a career in the sector. To address this increasing demand, we recently launched the Culinary Arts Incubator, targeting chefs and entrepreneurs in the sector, helping them to develop their projects through expert advice, business development and introducing them to investors. And through partnerships with organizations like Le Cordon Bleu and other institutions and universities around the world, a greater number of young Saudis are being educated in the culinary arts field to ensure visitors to the kingdom are given an authentic Saudi welcome and experience.

Advice for aspiring hospitality professionals For young Saudis, the sky is now the limit, and you really can be and do anything you want to. In just the last three years, the cultural landscape has changed remarkably. We now have the Ministry of Culture and 11 amazing commissions, each responsible for their cultural sub-sectors, from film to fashion and, of course, culinary arts. More and more, we’re seeing the emergence of chefs who were doctors, lawyers and accountants who were inspired by this movement to pursue their passion for the culinary arts, and I’m excited to see many more young Saudis following their hearts and seeking out careers in the cultural space.

JUN-JUL 2022 | HOSPITALITY NEWS ME

SPECIAL REPORT

EDUCATION

THE NEW NORMAL

OF TOURISM AND HOSPITALITY EDUCATION Hospitality education has experienced major change in recent years due to factors including technology and the Covid-19 pandemic. Naim Maadad, CEO and founder of Gates Hospitality, and treasurer and founding board member of UAERG, discusses how traditional models need to be rethought to ensure that learning is relevant to today’s hospitality landscape.

Tourism and hospitality education has been impacted by Covid-19 in ways beyond emergency distance learning. As a result of the pandemic, educators are more aware of deadlocked changes and are taking necessary measures. Additionally, Covid-19 has acted as a powerful transformant. As a result, tourism and hospitality education must develop new ways to foster tourism growth. Universities are sailing in an uncharted sea in an era of unprecedented change in the tourism and hospitality industry. But we have begun to rethink how tourism and hospitality education should be adjusted to cope with the delayed changes.

What’s needed Due to rapid change in tourism and gastronomic education, it is important to

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regain and reinforce student confidence, taking into account the diverse impact of the pandemic on other sectors of the tourism industry. Those who have experienced interruption in their internships, research or careers should remain in tourism in order to avoid a brain drain of talent and convince future students and parents that tourism and hospitality degrees are competitive. There is a need to update, improve and consider the capabilities and requirements of a new industry and for the well-being of students. Tourism and hospitality need to operate responsibly and sustainably to be competitive because of social distancing, resilience, creativity, innovation, friendliness, communication skills, technology literacy, remote working, management, leadership and collaboration

skills. It is the algorithms that provide social value in capitalism and create economic interest. Thus, the ability to formulate and solve problems with ethical research and purpose must be a prerequisite for graduates. It is important that tourism and hospitality leaders are not only able to give the right answer but can also provide facts to graduates who need to conceptualize, interpret and evaluate AI algorithms, considering business efficiencies and ethics. There is a need to restore and strengthen the tourism/hospitality curriculum. The more we witness a flow in labor, the more knowledge is gained. It is important to have frequent updates, visits and aspirations so that hospitality students are more aware of the different types of industries,

disciplines and educational levels. In order for institutions to meet the diverse needs of students who have different backgrounds, aspirations and constraints, the business model must be reviewed from a tourism and hospitality perspective.

Hospitality education in focus Educators in the hotel and tourism industries work long hours. Online courses, distance learning and open academic journals are common in the hotel and tourism industries. All educators who utilize pandemic technology not only benefit directly, but also control the virtual boundaries of work and life (online classes, meetings, conferences and student tutoring). There are numerous education providers, learning networks and companies that offer educational services for e-learning. In order to address many existing internal academic issues that are deteriorating at the same time as the educational environment, tourism and hospitality schools must adapt to this change. There must be transparency in the provision

of online education; the need for online students to have access to the market, regardless of travel concerns, spending or immigration policies, financial pressures and a new source of income. Schools cannot survive and thrive today by simply digitizing their businesses and offers. Personalization (virtuality), openness, continuity and flexibility are the new paradigms.

Tourism and hospitality need to operate responsibly and sustainably to be competitive.

The entire business model of a school needs to be rethought and reformed with a flexible education model in mind. Due to motor paralysis, the analysis will be able to update and readjust the business model for this purpose. Payment-per-use or linear billing, combined with solid grades, can satisfy the "student" who is in need.

There are unique features that universities should consider using: webinars, clubs, jobs, MOCS, certifications and learner certifications. Deferring the achievement of learning objectives during the reduction of operating costs is key to creating a new revenue stream and can be achieved through online learning, freelance work and variable labor costs. A scholar can enhance the appeal and value of educational programs through new lessons, research and industry reports for sponsors.

Talking tech Industry education, learning, evaluation and digitization are used in virtual and mixed approaches to enhance face-toface practices. Technological advances (AI, animation and extended/virtual reality) are doing the same. AI enables career planning and management that allows students to receive personalized services. You will need this algorithm to reopen, restore or reconstruct the temporary roles and business models of employees, professors, schools and companies. gateshospitality.com

JUN-JUL 2022 | HOSPITALITY NEWS ME

SPECIAL REPORT

EDUCATION

STUDYING HOSPITALITY IN THE UAE AND KSA With mega- and giga-projects becoming increasingly typical of the Middle East’s hospitality landscape, Mansoor Ahmed, executive director and head of development solutions healthcare, education and PPP at Colliers in the Middle East and Africa region, lifts the lid on tourism education in the UAE and KSA, and why demand for skilled hospitality labor looks set to rise.

The hospitality industry in the GCC region has grown phenomenally over the past decade, with tourist arrivals reaching 59.7 million in 2019, growing at a CAGR of approximately 4.1 percent between 2015 and 2019. Demand has largely centered on personal, leisure and religious travel. While Saudi Arabia has historically been considered a hub for religious tourism and place of pilgrimage for Muslims, the kingdom is rapidly developing itself as a leisure destination, with the activation of several destinations, including Al Ula, Qiddiya and The Red Sea Project. These developments are in line with the country’s “Vision 2030,” which places emphasis on further growth in hospitality. On the other hand, the United Arab Emirates has established itself as a top business and leisure destination in recent years and continues to attract the highest number of inbound arrivals. Bahrain is also positioning itself as a tourism destination and has enjoyed greater popularity, partly thanks to the inflow of tourists from Saudi Arabia via the King Fahd Causeway, which connects Al Khobar to Bahrain.

Indeed, arrivals to the region have increased; Covid-19-related travel restrictions have been largely lifted and global tourism recovery is inching toward pre-pandemic levels.

Tourism and hospitality market size (number of rooms) in GCC

Employment demand Based on typical manpower ratios and the supply of rooms, estimates suggest that 700,000 individuals are employed in the hotel sector in Saudi Arabia and the UAE, the key regional markets.

As per Euromonitor International’s estimates, 894,700 rooms were supplied across GCC in 2021, an increase of nearly 387,000 over the past decade at a CAGR of -5.8 percent. Saudi Arabia and the UAE feature as key markets in the region, with 70 percent of hotel supply concentrated in KSA to meet the growing demand for pilgrims visiting the holy cities of Makkah and Madinah. Significantly, the UAE accounts for 23 percent of the entire GCC’s supply.

An increase in hotel supply and rapid tourism development in Saudi Arabia and the UAE is certain to generate significant demand for skilled hospitality professionals. In fact, estimates indicate that the GCC is likely to need over 90,000 skilled hospitality professionals by 2026, of which approximately 82,000 would be required in Saudi Arabia and the UAE. These figures are based on the assumption that supply would generally target three-star properties and above, based on the region's general industry trend.

Estimates suggest that over 100,000 rooms will be supplied across the GCC by 2026, with the total projected to exceed 1 million. A sizeable majority of rooms will be located in Saudi Arabia, followed by the UAE.

In addition, if the planned mega projects in the holy cities are taken into account, Colliers believes that these projects would require a further 50,000 skilled/trained hospitality professionals by 2030.

Furthermore, an additional 110,000 units are expected to be added in the holy cities by 2030.

Currently, a significant proportion of employees within the tourism and hospitality sectors in Saudi Arabia and UAE are expatriates. Less representation of local professionals — especially in technical roles — creates an opportunity, or rather a need, to cultivate local talent to meet the evergrowing demand for human capital. As part of a Saudization drive, KSA has mandated that at least 30 percent of the workforce must be Saudi. Furthermore, all front desk/managerial roles have to be assigned to Saudi nationals only, Key labor markets include the Philippines, Egypt and the South Asian sub-continent (India, Pakistan and Nepal). In the UAE, Sri Lankan and African citizens also make up a significant part of the hospitality workforce.

HOSPITALITY NEWS ME | JUN-JUL 2022

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*NON-EXHAUSTIVE LIST

Current demand and supply for tourism and hospitality education Saudi Arabia Through the Ministry of Education (Higher Education) and Technical and Vocational Training Corporation (TVTC), the Saudi government has taken steps to establish dedicated hospitality academies and introduce hospitality and tourism-related programs at public universities, to the detriment of private sector players, some of which have been forced to shut down part or all of their network. Furthermore, in a bid to attract students to public-sector academic institutions, the government withdrew financial support to Saudi students who were enrolled at private institutes, rendering these academies unaffordable for most. However, there is still a deficit. Based on the most recent information, nearly 4,600 students enrolled in hospitality or tourism-related courses across higher education institutes (HEIs) in the kingdom, representing just 0.3 percent of the total number in higher education across the country. In Saudi Arabia, there is lack of technically qualified staff, with significant shortages in culinary, kitchen, F&B and sales. Very few job applicants have hospitalityrelated qualifications — the majority being graduates and diploma holders in other fields.

Saudis are becoming more eager to seek roles in the field of hospitality as demand grows. However, lack of skills and the desire to obtain managerial and front office roles is a challenge, as candidates generally lack training for these positions. One of the main drawbacks is that the profession, particularly the technical side of hospitality, is perceived to be of low status among the local population. In addition, Saudi Arabia is not a preferred regional/international destination for higher education, which limits the potential of international students. United Arab Emirates Education is largely privatized in the UAE. There are four specialist private tourism and hospitality institutes that offer courses and training in the sector, accounting for 609 students across various undergraduate and post-graduate programs. This constitutes 1.7 percent of total enrolment in private/ non-federal HEIs. While the perceived low status of a hospitality career is somewhat applicable in the UAE too, the high cost of completing a hospitality degree and the relatively modest future earnings also deter students from pursuing hospitality education here.

What to expect Tourism and hospitality remain a niche field of study in the region. In addition, disruption caused to the industry by the Covid-19 crisis has also raised concerns about the industry’s ability to remain resilient. Some expect students to be more cautious in the short term; they might possibly even reconsider a career in tourism. On the other hand, a large proportion of students, faculty and industry personnel remain optimistic, as the sector shows signs of a rebound. The success of mega-events, such as Expo 2020, has further instilled traveler confidence and consequently restored hope for the industry. Considering the planned development and demand for skilled manpower in the sector, it is likely that tourism- and hospitalityrelated courses will gain further traction in the region. This is especially true among the local population in KSA. Overcoming the challenge of negative perceptions about a career in hospitality needs to be given priority. While private providers in KSA may find it difficult to compete with tuitionfree, public-sector institutes, they need to differentiate the offering and establish industry partnerships, which would help facilitate the employment of graduates. colliers.com

JUN-JUL 2022 | HOSPITALITY NEWS ME

SPECIAL REPORT

EDUCATION

SAUDI AND KUWAITI TALENT IN TOURISM AND HOSPITALITY With the continuous rollout of tourism infrastructure in the UAE and KSA, the task of finding hospitality stars remains a challenge for employers. Richard Stolz, principal at Roland Berger Middle East’s transportation, tourism and logistics practice in Dubai, talks talent in the region.

Over the last two decades, the UAE has managed to become a global hub for travel and tourism, emerging as a top international tourist destination. The country, with its key cities of Dubai and Abu Dhabi, and multiple large-scale events — such the recent Dubai Expo 2020 — attracts a wide range of leisure and business visitors, offering guests a multifaceted experience, from sandy beaches to desert resorts. When looking at tourism in the UAE as a whole, figures confirm that Dubai is the leading destination, with approximately 16.74 million international travelers visiting the Emirate in the pre-Covid year of 2019. The city accounts for around 76 percent of all international visitors entering the UAE, with approximately 22 million international visitors having traveled to the UAE in 2019. In 2021, and one year after the onset of the Covid-19 pandemic, Dubai registered around 7.28 million international visitors globally, making it one of the most visited destinations that year.

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Furthermore, the UAE did a tremendous job in managing the Covid-19 crisis. According to the Pandemic Resilience Index, the UAE was the second most resilient country globally for its response to the pandemic. In recognition of the Emirate’s successful citywide management of the pandemic, Dubai was awarded the Safe Travels stamp in July 2020. This serves to consolidate the Emirate’s position as one of the world’s safest destinations. Saudi Arabia has also embarked on a highly ambitious path to develop its tourism and hospitality industries. Major destination development projects are underway around Saudi Arabia's west coast, such as the Red Sea Project, AlUla and the tourism projects under Neom. In addition, KSA has plans to attract 100 million local and international visitors annually to the kingdom by 2030.

to source talent from far-flung corners of the world, such as East Asia, CIS or Europe, resulting in lengthy recruitment processes and adding an additional layer of complexity with extensive onboarding programs. In recent years, education groups both in the UAE and KSA have realized the untapped potential and benefits of setting up local hospitality and tourism education assets in the form of vocational hospitality schools or even dedicated under- and postgraduate programs in universities. In Saudi Arabia, the tourism and hospitality sectors have been identified as a key source of employment opportunities for its younger population. In fact, local “Saudization” efforts, such as determining the quota of employed nationals in the hospitality sector, have driven the establishment of vocational schools and tourism and hospitality universities.

Sector requirements to fill the talent gap

The education landscape

Historically, and until very recently, large hospitality operators were primarily seeking

The UAE and KSA have witnessed rapid growth in higher education over the last 10

to 15 years. This is evidenced by the addition of international campuses, as well as newly established public and private institutions across both countries. In the UAE, higher education offerings in Dubai alone consist of more than 60 institutions. At the national level, around 296,000 local and international students are enrolled in various academic programs. More than 40 international branch campuses operate across the UAE, with approximately 70 percent of the country’s branch campuses in Dubai. Indeed, the Emirate appears to have contributed significantly to changes in the country's higher education sector. When it comes to KSA, approximately 1.9 million students are enrolled in the country’s universities. With the UAE and KSA recognized as two of the fastest-emerging commercial and trading hubs in the GCC, business education remains a preferred field of study among students. For instance, in the UAE, around 45 percent of students pursue business, economics and engineering degrees, with both demand and competition very high. Putting the existing higher education landscape into perspective, the number of tourism and hospitality graduates joining the regional job market is insufficient to effectively fill demand requirements for quality talent in hospitality in the UAE and

KSA. Although hospitality-specific, higher education entities, such as the The Dubai College of Tourism, and further vocational entities have been established in the UAE and KSA, a misalignment remains between demand for qualified talent and the actual supply of specialized graduates joining the job market every year. A senior professional working at a large hotel chain in Dubai claimed that the opening of more than 100 new hotels in the Emirate has made it challenging to keep up with workforce hiring and training development.

The number of tourism and hospitality graduates joining the regional job market is insufficient to effectively fill demand requirements. The need for more UAE- and KSA-based tourism and hospitality institutions is clear; without them, homegrown talent cannot flourish. This is evident in KSA where, according to latest statistics, only around 5,000 students are enrolled in tourism and hospitality programs. In that regard, the tourism and hospitality sectors have taken major steps to remedy the shortages, by providing additional incentives and in-house training opportunities. A senior hotel manager working at a leading global operator claimed that the scarcity of skilled talent and difficulty in finding employees simply adds another layer of complexity to operating and expanding a hotel business effectively in the GCC.

The opportunity In the short term, in-house training to develop and onboard talent may temporarily limit the workforce shortage. However, with further tourism and hospitality infrastructure, such as hotels, theme parks and destination heritage developments nearing completion in KSA, there is a crucial need for further permanent tourism and hospitality education institutions, such as hospitality universities or vocational training institutes, to provide a sustainable output of highly qualified tourism and hospitality professionals. Additionally, mandatory adherence to localization rules and the KSA government’s selection of tourism and hospitality as a major sector of employment for young Saudi nationals joining the job market are further aspects that call for investment in tourism and hospitality education in KSA. Similar dynamics apply in the UAE. While having established a base of existing tourism and hospitality institutes in the UAE, the country’s growing tourism and hospitality infrastructure requires a higher number of educational centers to meet demand. This business opportunity to invest in local education for tourism and hospitality is one that key players should certainly consider.

About the author Richard Stolz focuses on the tourism and travel sectors, and is an experienced strategy consulting professional who is passionate about developing and helping organizations grow and expand across the value chain in tourism and travel. rolandberger.com

JUN-JUL 2022 | HOSPITALITY NEWS ME

SPECIAL REPORT

EDUCATION

EXPLORING EXPERIENTIAL LEARNING IN HOSPITALITY

The hospitality sector is forever changing, and it’s no different post-pandemic. The industry is taking a new direction, strengthening the customer experience with digital transformations, Christian Salloum, founder and managing director of BrandPortunity, hospitality consultancy, points out.

The hospitality sector has shown its resilience throughout the pandemic and remains big business. Globally, hotel revenues topped USD 700 billion in 2021, and full-service restaurants are projected to generate USD 1.7 trillion by 2027. In the United States, hospitality is almost 4 percent of GDP. Growth is seeing demand for skilled professionals across all levels of the industry, with differing skill sets and abilities. This demand shows that entrepreneurshipbased hospitality education is necessary to meet the massive demand for staffing when it comes to hotel acquisitions, new hotel construction, and food and beverage concepts and outlets (WEF, 2020).

The 2022 comeback The world is preparing for the big comeback this summer of the hospitality industry and its sub-industries, including restaurants, cafes and other food and beverage services. Therefore, it is crucial to focus on “experiential learning” and the customer journey. The year 2020 was marked by high numbers of displaced

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workers who were negatively affected by the pandemic. Business needs to flourish and recover, and the industry requires highly skilled talent in key functional areas, such as operations management, financial management and marketing to make this happen. Companies will also need entrepreneurs who are resilient, flexible, creative and compassionate to increase customer experience and satisfaction. Experiential learning provides a valuable opportunity for employees and managers to learn from past experiences. Employees can develop skills to interact more successfully with customers, co-workers and management by learning from realworld examples, especially those of the last few years.

The importance of experiential learning Experiential learning offers an array of discovery opportunities. By making the process fun and relatable, your talented team can gain valuable skills that will benefit them in the workplace and in

their personal lives. The Forbes Coaches Council has created dialog around how organizations can best implement the growing trend of experiential learning in the day-to-day corporate world. 1. Make it all fun and games Experiential learning is about creating an immersive learning environment so that students absorb and retain information better. Experiences create emotional signatures in the brain, so employees find it easier to recall information. This is particularly true in the hospitality sector because of its entertainment values and practices. Students can relate to the feel-good experiences. Games are valuable tools that allow trainees to connect to their studies in a fun and meaningful way, especially when it includes technology used by hotels and restaurants. 2. Build an in-house experience Organizations spend thousands of dollars on experiential learning courses from

In collaboration with external vendors. The experience needs to be applied to their job and be measurable. The best way to create and implement an experiential program is to build it in house with your creative learning and development team. This provides an entirely customized program based on the organization's needs. 3. Use another team's challenges Take real-life scenarios and role-play observations, challenges, potential setbacks and ideal outcomes. The hospitality industry is about actual practice and continuous improvement of standards and processes. When the challenges present themselves, ask individuals on your team to work out how they would approach the issue. Doing this ensures that your team becomes more curious and asks questions, thus improving creativity. 4. Start with company culture The best way to implement experiential learning in the workplace is to encourage it as part of the company culture. Actively encourage team members to think proactively and creatively. They will soon understand that creative solutions to problems are encouraged, and experiential learning will become commonplace.

5. Try real-world and role-specific simulations One of the ideal ways to implement experiential learning in the training process is through simulations that mimic realworld business problems that employees could face in their specific roles. This approach enables leaders to scale training in live and virtual environments, assess competencies and customize feedback and coaching, while enabling employees to fail fast, self-correct and learn.

The best way to implement experiential learning in the workplace is to encourage it as part of the company culture. 6. Incorporate experiential activities There are various steps to take when incorporating experiential components; analyze your learner population and determine their needs, think of problems to be solved rather than information to be remembered and then identify appropriate activities and course content for your students. It's not the learning activity that is experiential; it is how it is framed that makes it experiential.

7. Connect it to the bigger picture A key outcome of experiential learning is cultivating embedded mastery, not just intellectual cognition. One way to do this is to create experiences that allow participants to make a purposeful connection between what they're learning and relate it to the real world. Please encourage them to learn at their own pace. Experiential learning is as much about self-discovery as it is about skill development. 8. Encourage improvisation Improvisation allows and encourages assertive communication and collaborative strategies among people. For example, you can encourage candidates to handle a tricky situation in front of you before you hire them. Adding improvisation to the hiring process helps to reveal how a potential employee might handle stress in their actual role. 9. Treat experiential learning as a first step Currently, most experiential learning is a one-off scenario. It's essential to provide a foundation for more extended learning, experience, understanding, application and practice. Companies must understand that corporate training — just like acquiring a new language — is a multi-step process in which the experiential aspect is only the first step. This can be a true jumpstart to engaged and accelerated learning. brandportunity.com

JUN-JUL 2022 | HOSPITALITY NEWS ME

SPECIAL REPORT

EDUCATION

THE TASTE OF

HOSPITALITY SUCCESS Richard Haddad, CEO of Jannah Hotels and Resorts, talks us through his career journey and why hospitality education matters. What can you tell us about the path you have followed professionally in the hotel industry? I fell in love with hospitality at a young age and made sure I learned from the best. I had summer jobs in numerous restaurants before joining Al Bustan Hotel in Beit Mery, Lebanon, as a receptionist while I was still studying for my degree in hospitality. A significant amount of my time was spent learning, and I had the honor of spending time with exceptional hoteliers like John Macedo, Jacques Bouriot and David Woodward, to name a few.

supplemented my education by studying at Cornell University, Ecole Hotelier de Lausanne and Hult International Business School.

A successful career in hospitality requires great character, a positive attitude and continuous learning.

To what extent has your hospitality education contributed to your success in the field?

What are your tips and recommendations for the new generation of hoteliers?

A successful career in hospitality requires great character, a positive attitude and continuous learning. You cannot remove any part. My bachelor’s degree in hospitality, which I obtained from NDU, Lebanon, provided a strong foundation. I then

I strongly encourage the new generation to be passionate and understand that career growth takes time. The industry is exceptionally fulfilling, but there’s also a great deal of sacrifice involved. Be patient, and you will achieve greatness.

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What role does passion play in your work? Passion is fundamental in any career, particularly in our industry. Every single detail matters — anticipating guests’ needs and being passionate about delivering great service. I walk the talk, and I ensure that passion is a key pillar of our organization’s culture.

What drives your business? Our company’s purpose is to engage, enrich and constantly evolve. These factors contribute to our success.

Do you have any exciting projects on the horizon? We are working on a couple of projects under our new brand Edge Hotels and Resorts, the details of which will be announced soon. In parallel, we have a new product to be launched shortly. It promises to be very unique. jannah-hotels.com edgehotels.com

WHAT IT TAKES TO MAKE IT IN THE CULINARY WORLD

ZIAD KAMEL Managing director of Couqley UAE and cofounder of Couqley French Bistro couqley.com After years in the industry, with plenty of ups and downs, I have learned a few valuable lessons about how to — and how not to — run a business. Here are some of my top tips: - Focus on the 80/20 rule: 80 percent of your results come from 20 percent of your actions

- Learn to say “no” politely - Don’t multitask — focus - Prioritize your priorities - Deep work is more valuable than busy work - Be willing to automate, delegate and outsource - If it takes less than two minutes, do it now - Fall in love with the process - Focus on what you can control - Don’t let emotions control your work - Know your numbers - Do what it takes to succeed - Be prepared to fail - Be prepared to be in it for the long run - Set clear expectations - Genuinely care about your team and your customers - Give helpful feedback to your team and learn to receive criticism from customers

Hiring F&B operations managers

We asked restaurateur Ziad Kamel and chef Thomas A. Gugler to list the qualities that make all the difference in their fields of expertise. - High emotional IQ - Strong social skills - Charismatic personality - Presentable demeanor - Great communicator - Honesty and dependability - Empathy - Analytical with data and reports - Strong grasp of F&B basics. - Passion for the product being sold

Advice for students considering a career in culinary arts - If your heart is not in it, don’t do it, when you know it is not for you, leave quickly. - Culinary art is not just an art — it is also a science. - The phrase: “If you can’t stand the heat, get out of the kitchen”; applies to the whole industry. - If you can’t, learn from someone else then start your own business.

When I’m hiring an operations manager, there are several core characteristics I look for, including:

When hiring a chef

THOMAS A. GUGLER President of Worldchefs and VP culinary at Saudi Airlines Catering Company worldchefs.org saudiacatering.com

Five key traits A true kitchen professional possesses a number of core characteristics. Five of the most valuable traits include: 1. dedication to achieving excellence in culinary arts through the appreciation of food; 2. openness to lifelong learning and understanding that the quest for knowledge and skill development is never ending; 3. eagerness to explore international traditional cuisines, ingredients, flavor profiles and cooking techniques; 4. encouraging and providing menus or modifications that meet dietary requirements; and 5. supporting their trade association locally, nationally and internationally, making a lifetime commitment to the development of their profession.

Ideal qualities when hiring a chef include long-term employment patterns, and promotions within or relocation opportunities provided by employers. Chefs who are committed to education and provide training seminars or workshops tend to be great mentors and leaders in the kitchen. Accomplishments, awards and recognitions indicate the desire to strive for excellence in the culinary industry. Chefs who are actively involved in trade associations demonstrate commitment to their profession and industry in general. When hiring kitchen staff, training and work experience is always preferred. However, eagerness to learn and a positive attitude toward training can open new doors of opportunity.

Tips for chefs of the future Work for the type of chef you want to become. Be committed to the journey and learn everything you can at school, in the workplace and online. Be an explorer and appreciate the culinary arts. Taste everything and become familiar with as many traditional cuisines as possible before you enhance with your own creativity. Understand dietary requirements and how to modify your menus and recipes to satisfy the needs of your customers. Become a designer in plate presentation through unique food combinations, textures, colors and taste to create your own culinary style. Never stop learning.

FLAVEL MONTEIRO Award-winning author, publisher, Gourmand 2021 specialized cookbook publisher “In today’s world, what we require is competent, talented chefs who can think outside of the box. Being creative, mastering skills and techniques, and bringing unusual flavors to the table takes time, so completing a year at a culinary school does not make you a Michelin-starred chef.”

JUN-JUL 2022 | HOSPITALITY NEWS ME

SPECIAL REPORT

EDUCATION

WHERE TO STUDY

HOSPITALITY

With so many degrees to choose from, deciding where to study hospitality can be a confusing business. We take a look at 12 institutions in the region that are offering students a range of exciting courses and bringing through the next generation of hoteliers and culinary stars.

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1-FACULTY OF TOURISM & HOTEL MANAGEMENT SAGESSE UNIVERSITY (SFTHM) LEBANON (BEIRUT) SFTHM at Sagesse University, with the academic certification of Ecole hotelière de Lausanne, is a fully integrated concept: a state-of-the-art academic hotel with a range of facilities for students to learn and develop practical skills to help them in the hospitality world. Bachelor and graduate programs: BSc in hospitality management, with a focus on: - Hotel operations and logistics - Food and beverage management - Events management

MSc in hospitality management Certifications and short programs: - Production management - Service management - Room division - Oenology - Food knowledge and nutrition - Events management - Cruises - Airlines - Wine and cigar knowledge Contact person: Dr. Tanios Kassis or Ms. Nathalie Gergie Email: dean_office@uls.edu.lb uls.edu.lb

2-GERMAN HOTEL SCHOOL EL GOUNA EGYPT (RED SEA) Founded in 2002, the German Hotel School El Gouna is owned by Sawiris Foundation of Social Development and is operated by Rahn Education Germany. It offers highlevel vocational education in the field of hospitality, according to the dual German vocational education system. Students receive a recognized German certificate,

accredited by the German Chamber of Industry and Commerce, and a national Egyptian diploma. Bachelor and graduate programs: - Specialist in the hospitality industry - Hotel specialist - Chef Contact person: Islam Kindsvater Email: islam.kindsvater@ghs.edu.eg ghs.edu.eg

3-INSTITUTE OF BUSINESS ADMINISTRATION (IGE) LEBANON (BEIRUT) The Institute of Business Administration (IGE) has a rich, specialized program, offering high-level, career-centered training systems in business computing, marketing and advertising, hospitality management and culinary arts. Its programs are for undergraduate and graduate studies. IGE offers more than the traditional program; it combines theoretical knowledge and professional know-how in a unique way.

Bachelor’s degree program: Hospitality management Higher education programs: Master’s of hospitality management – (option) luxury and lifestyle Master’s of hospitality management – (option) Lebanese and Mediterranean gastronomy and lifestyle Contact person: Celine Boutros Saab Email: celine.boutrossaab@usj.edu.lb usj.edu.lb/ige

4-INTERNATIONAL CENTRE FOR CULINARY ARTS (ICCA DUBAI)

UAE (DUBAI); SOON TO OPEN IN ABU DHABI AND KSA Established in 2005, the International Centre for Culinary Arts (ICCA Dubai) is an

internationally renowned culinary learning center which delivers programs accredited by City & Guilds, London, and recognized by the Worldchefs. Programs offered: - Professional diploma programs in cookery, baking and patisserie for aspiring chefs, bakers and entrepreneurs in food - Amateur certificate programs in cookery, bakery and patisserie for serious food enthusiasts - Artisanal courses in bread, chocolate, sugarcraft, barista, pizza, dry mixology and gelato for food artists International placements: The ICCA Dubai Industry Work Placement Program trains students in best practices for paid work placements in the hospitality industry in the UAE and globally.

Awards: The center has won several awards, for its application-focused innovative initiatives and continued excellence, including, among others: the prestigious City & Guilds, London Lion Awards (known as the “Oscars of Skills”), International Centre of the Year Award 2016, International Centre for Excellence Award (Middle East, 2016), ProChef ME Cooking School of the Year (2016), the Broadcast Pro Best Digital Initiative of the Year (2016), BBC Good Food Culinary School of the Year (2021). Contact person: Sunil Nair Email: sunil@iccadubai.ae iccadubai.ae

JUN-JUL 2022 | HOSPITALITY NEWS ME

SPECIAL REPORT

EDUCATION

5-LE CORDON BLEU FRANCE, UNITED KINGDOM, SPAIN, TURKEY, LEBANON, INDIA, MALAYSIA, THAILAND, JAPAN, KOREA, CHINA, TAIWAN, AUSTRALIA, NEW ZEALAND, CANADA, MEXICO, BRAZIL, PERU, CHILE AND PHILIPPINES. Le Cordon Bleu is the leading global network of culinary arts and hospitality management institutes, providing a wide range of training programs, from initiation right through to university curricula in the restaurant, hospitality and tourism sectors. Le Cordon Bleu global alumni network features numerous rising stars and outstanding careers, from Gastón Acurio (Peru) to Vicky Lau (Hong Kong), showcasing the diversity of opportunities at hand after a Le Cordon Bleu education. Bachelor’s degree programs: - Bachelor of Hotel Management & Catering Technology - Bachelor of Business Administration in Culinary Industry Management (with Birkbeck University) - Bachelor in Business Administration in Hotel Management (with USEK University) - Bachelor of Gastronomy and Business Management - Bachelor of Hotel and Tourism Business Management - Bachelor of Food Industries Engineering - Bachelor of Marketing and Commercial Management - Bachelor of International Business Management - Bachelor of Business Administration and Services - Bachelor of Business in Culinary Arts (with Paris-Dauphine University) - Bachelor of Business Gastronomy (with University Francisco de Vittoria) - Bachelor of Culinary Arts & Business - Bachelor of Business International Restaurant Management - Bachelor of Business in International Hospitality Management (with ParisDauphine University) - Bachelor of Business International Hotel Management Master’s degree programs: - Master of International Hospitality Management - Master of Business Administration International Hotel and Restaurant Management - Master of Business Administration Accomodation Operations and Management - Master in Hospitality Management - Master in Green Management - Master in Culinary Innovation (with Birkbeck University) - MBA in International Hospitality & Culinary Leadership (with Paris Dauphine University) - Master of Applied Hospitality Management Online certifications and short programs: A wide variety of online programmes – from

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certificates, such as graduate certificate in business administration, graduate certificate in hospitality leadership, graduate certificate in hospitality management, certificate in plant-based patisserie, to short courses (410 weeks) such as food photography, food writing for publication essentials, plantbased diets: nutrition and wellness, the art of fermentation, food in art and others. Higher education programs: - Grand diplome® (diplome de cuisine and diplome de pâtisserie) - Diplome de cuisine (basic cuisine certificate, intermediate cuisine certificate, superior cuisine certificate) - Diplome de pâtisserie (certificate, intermediate pâtisserie certificate, superior pâtisserie certificate) - Diplome de boulangerie (basic boulangerie certificate, advanced boulangerie certificate) - Diploma in plant-based culinary arts - Diploma in pâtisserie, innovation and wellness - Diploma in nutrition, gastronomy and food trends - Wine and management diploma - Wine, gastronomy and management diploma - Wine and spirits basic certificate - Wine and spirits intermediate certificate - Wine and spirits superior certificate - Basic sake certificate - Diploma in bartending - Expert taster and sommelier diploma - School of coffee - expert barista certificate - Certificat de master class de vin français - Certificat de master class de thé - Diploma in culinary management - Advanced diploma of hospitality management cuisine - Advanced diploma of hospitality

management patisserie - Diploma in hospitality and gastronomy - Diploma in hotel management - Diploma in gastronomy and culinary art - Diploma in cuisine - Diploma in pastry - Diploma in hospitality and restaurants management - Certificate in catering and events organization - Certificate in restaurant management - Diploma of expert taster and sommelier - Certificate in expert barista - Cuisines of the world programs There are also programs dedicated to international cuisines, such as Japanese, Thai, Spanish, Mexican, Peruvian, Brazilian and Turkish. Awards: In 2021, Le Cordon Bleu Paris was awarded the title of World’s Best Culinary Training Institution by the World Culinary Awards. Taking place for the second consecutive year, this competition celebrates and rewards excellence in the culinary arts. Le Cordon Bleu Madrid was honored for its contribution to hospitality education in Spain at the fifth edition of the Cubí Awards in 2021. Each year, the Federation of Chefs and Pastry Chefs of Spain (FACYRE) recognizes the work of people and institutions working to promote Spanish gastronomy. For the second time in a row, Le Cordon Bleu Malaysia received the Annual Award of Excellence in the category “Hospitality Institute of the Year” at the World Gourmet Summit in Singapore in 2018. Email: london@cordonbleu.edu cordonbleu.edu/home/en

6-LEBANESE AMERICAN UNIVERSITY (LAU) LEBANON (BEIRUT AND BYBLOS CAMPUSES) The Hospitality and Tourism Management Department of Adnan Kassar School of Business, LAU, is Lebanon’s sole provider of the AACSB and ACPHA hospitality program. The rigorous program covers all aspects of the hospitality and tourism industry while laying the foundations for business knowledge and actively preparing students to be leaders in a dynamic workplace, especially through hands-on application.

Bachelor’s degree program: BSc in business with an emphasis on hospitality and tourism management Awards: Voted top university in Lebanon and among the top five in the Arab world by the Times Higher Education World University Rankings by subject (2021 and 2022) Contact person: Dr. Said Ladki Email: sladki@lau.edu.lb sb.lau.edu.lb/academics/programs/ undergraduate/bs-hospitality-tourism/

7-MAROUN CHEDID COOKING ACADEMY LEBANON (BEIRUT) The Maroun Chedid Academy provides cooking classes to cater to today's tastes, adapting its offering to suit different levels in a modern and user-friendly space with efficient and easy-to-use equipment Bachelor’s degree programs: - Basic and intermediate culinary arts training - Basic and intermediate pastry arts training - Lebanese cuisine culinary arts and techniques - Lifestyle classes and master classes with international chefs Certifications and short programs: - Certificate of completion Higher education program: - Advanced culinary arts program Contact person: Nina Chedid Email: academy@marounchedid.com marounchedid.com

8-NATIONAL HOSPITALITY INSTITUTE SAOC OMAN (MUSCAT) NHI is in the business of providing skilled, job-ready employees who are passionate and committed to doing the best job for the best employers. NHI provides world-class courses, delivered by worldclass trainers in professional commercial facilities. The institution has been designed to provide facilities which mirror the industry to give trainees the opportunity to acquire the skills to create the platform necessary for a successful career within the industry as well as providing a realistic working environment.

Certifications and short programs: - Food production - Food service - Housekeeping - Front office Higher education program: Hospitality management diploma Contact person: Robert MacLean Email: robert@nhioman.com nhioman.com

JUN-JUL 2022 | HOSPITALITY NEWS ME

SPECIAL REPORT

EDUCATION

9-RICHEMONT MASTERBAKER CENTRE FOR EXCELLENCE IN BAKING AND PASTRY UAE (DUBAI) Richemont is the region’s first specialized bakery and pastry institution, aiming to bring Swiss standards of quality and precision to provide the highest level of education and training programs to baking enthusiasts and professionals. Certifications and short programs: Chocolate truffles and pralines Ice cream and frozen desserts Savory snacks Buttercream

Choux pastry Macarons Healthy baking Sourdough Higher education programs: Swiss artisan bakery program Swiss pastry program Contact person: Dynaedi Njam (Sales Executive) and Maricel Vallena (Front Office) Email: info@richemont-masterbaker.com / dynaedi@richemont-masterbaker.com richemont-masterbaker.com

10-ROYAL ACADEMY OF CULINARY ARTS TECHNICAL UNIVERSITY COLLEGE JORDAN (AMMAN) The Royal Academy of Culinary Arts, an associate member of the network of EHLcertified schools, was founded in 2008 to fulfill the vision of his Majesty King Abdullah II of having a culinary school in Jordan operating at the highest international standards and to introduce the Swiss experience of merging practical and handson training with academic education. Bachelor’s degree program: - Food and beverage management

Higher education programs: - Two-year diploma in culinary arts - Two-year professional diploma in culinary arts Certifications and short programs: - One-year professional diploma in culinary arts Contact person: Hala Shqair Email: h.shqair@raca.edu.jo / info@raca. edu.jo raca.edu.jo

11-SCAFA UAE (DUBAI), PAKISTAN (LAHORE) AND PARTNER OF AL KAFAÁT CATERING SCHOOL LEBANON SCAFA offers a full spectrum of culinary programs and activities. Its chef courses offer full-time intensive training incorporating internationally recognized qualifications that are valued by employers around the world. Graduates of SCAFA have an excellent record of success upon graduation, securing exciting positions in top kitchens or launching their own businesses. Bachelor’s program: Dual BA in culinary arts from B.H.M.S. Switzerland and Robert Gordon University,

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UK Certifications and diplomas: Pro kitchen program Pro pastry program Pro finishing program Combination program Home pro program Pro chef Pro weekend Awards: Best Education Establishment, DMCC Contact person: Lina Ochada Email: info@scafa.ae scafa.ae

12-ZADK SAUDI CULINARY ACADEMY KSA (AL KHOBAR) ZADK Culinary Art Ltd. is a non-profit and independent Saudi company that serves as a vehicle for transformation within the Saudi Arabian food sector by building a top-quality and best-in-class culinary academy. Certifications and short programs: International cuisine program Pastry and bakery program (six months); Saudi cuisine program (six months); Intensive culinary program (three weeks); Intensive pastry program (three weeks); and Lifestyle course in savory and pastry (short courses). Higher education programs: Diploma in culinary arts Awards: Cultural Award 2021 (Ministry of Culture) Guinness Word Record 2021 (Largest Cupcake Mosaic “Flag”) Contact person: Mahmoud Fares – Business Development Manager Email: m.fares@zadk.com.sa zadk.com.sa

OTHER UNIVERSITIES AND ACADEMIES WITH HOSPITALITY COURSES MIDDLE EAST

EUROPE

LEBANON - American University of Science and Technology (AUST) aust.edu.lb - American University of Technology (AUT) aut.edu - Arts Sciences & Technology University in Lebanon (AUL) aul.edu.lb - Holy Spirit University of Kaslik (USEK) usek.edu.lb - Islamic University of Lebanon iul.edu.lb - Lebanese American University (LAU) sb.lau.edu.lb - Lebanese International University (LIU) liu.edu.lb - Lebanese University ul.edu.lb - Notre Dame University (NDU) ndu.edu.lb - University of Balamand balamand.edu.lb

UK - University of Surrey, School of Hospitality and Tourism Management surrey.ac.uk FRANCE - Ecole de Cuisine Alain Ducasse ducasse-paris.com - Ecole Ferrières ferrieres-paris.com - Institut Paul Bocuse institutpaulbocuse.com - Vatel vatel.com

- Glion Institute of Higher Education glion.edu - Hotel Institute Montreux hotelinstitutemontreux.com - IMI Luzern imi-luzern.com - Les Roches lesroches.edu - SSTH - Swiss School of Tourism and Hospitality ssth.ch

SWITZERLAND - BHMS - Business & Hotel Management School Lucerne Switzerland bhms.ch - César Ritz Colleges cesarritzcolleges.edu - Ecole Hôtelière Genève ehg.ch - Ecole Hôtelière de Lausanne ehl.edu

JUN-JUL 2022 | HOSPITALITY NEWS ME

SOLUTIONS

MANAGEMENT

In collaboration with

THE FUNDAMENTALS OF

BUSINESS ANALYSIS AND PROCESS MANAGEMENT Business analysis and process management systems involve the identification, management and continual improvement of business processes in order to reduce costs, increase revenue, efficiency, quality or customer satisfaction. Michael Donald, co-founder of Halo Business Consulting, explains why some of the most successful hospitality and leisure organizations have made these processes part of their culture. Businesses that tend to only focus on the low-hanging fruit of challenges may never quite reach their full potential. Unfortunately, those opting for the ostrich solution, burying their proverbial head in the sand, are leaving themselves at serious risk in a competitive and ever-evolving world. Let us assume that you are aiming for the former and want to instill a culture of continuous improvement into your workplace. Firstly, there is no one-sizefits-all for every organization, and even the best workplace cultures can develop into something very different over time. However, the non-negotiable ingredient to a successful culture of process improvement is how you encourage, embrace and act upon internal and external feedback. Hotels and restaurants have always had some sort of method of asking for feedback. This can vary in effectiveness from a simple: “Is everything OK?” to a detailed professional assessment from an experienced mystery guest. Whatever method you use, make sure that you respond to all feedback and file it so that it can be easily accessed when needed.

and, again, which ones you choose, how you implement them into your team and which problem you are trying to solve can vary.

emotion, optimist, critic and logic without having to explain, defend or sugarcoat their thinking.

Here is a list of some of the most common process management tools used today.

This process identifies keys players (customers, actors, transformation process, world view, owner and environmental) and allows the assessment of the impact of the process change on them.

Identifying and defining a problem is essential to ensure that any improvement project is focused on a specific goal.

This is a great tool to map out the aims of a business through its mission, objectives, strategies and tactics.

PESTLE analysis

Most of us have been involved in one of these classic sessions. It is often used in conjunction with one of the following techniques to give structure and purpose, and it is a great way to bring key stakeholders together.

By focusing on external factors, such as political, economic, sociological, technological, legal and environmental, a business can assess how its plans might be affected.

MoSCoW analysis

The five whys

This technique casts light on must or should, could or would to help prioritize actions.

Anyone with small children may balk at the idea of encouraging this but asking “why?” five times can help you find the root cause of problems.

SWOT analysis

There are numerous analysis and improvement techniques to choose from

Emotion can hinder thinking, so the six thinking hats concept allows contributors to take on the roles of conductor, creative,

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MOST analysis

Brainstorming

Identifying and defining a problem sounds easier than it sometimes is, but it is essential to ensure that any improvement project is focused on a specific goal. Call on stakeholders to gain support and gather your feedback to build a business case to ensure that this problem is the right one to tackle now.

CATWOE

A very common tool often used in business plans is SWOT analysis. By highlighting the strengths (internal), weaknesses (internal), opportunities (external) and threats (external), you can improve the process and mitigate risks.

Six thinking hats

Once you have found ways to improve processes and implement your solutions, it is crucial that you continue to monitor and measure the effectiveness of your actions, thus ensuring that processes don’t revert to a familiar state. While perfection is unattainable due to the ever-shifting goalposts of the hospitality industry, a culture of continuous improvement can help you reach your peak, helping you remain ahead of the competition. gohalo.co.uk

HUMAN RESOURCES

In collaboration with

12 FOR DECISION MAKING TOOLS IN A LEADER’S FRAMEWORK

History tells the tale of those who lead for all the right reasons and others who chose more dangerous routes. Mark Dickinson of DONE! Hospitality Training Solutions examines how different leadership styles affect decision-making processes and what to keep in mind.

The spectrum of leadership embraces the good, the bad and everything in between. Consequently, it is essential that there’s a framework in place to promote good leadership. Here are five types of leadership that you may encounter.

Strategic leadership This leadership style involves taking decisions that form a direction for the company, strongly influencing its future. Some of the core questions that face leaders include: Why does the organization exist? What is its purpose? What is our goal? How will we know when we succeed? Answering these critical points requires skill, experience and a degree of wisdom combined with vision.

Gut-feel leadership Practiced most frequently by those with strong survival instincts, gut-feel leadership involves reacting to situations as they unfold. This style of leadership is important when an unexpected or unplanned situation arises. However, once the situation begins to normalize, the need for this type of leadership begins to fade. Gut-led leadership is not generally required in well-organized and structured businesses.

Intuitional leaders

Inspirational leadership

These types of leaders are often associated with companies that are just starting out. Being entrepreneurs, intuitional leaders have a flair for “showmanship.” Their fire burns brightly, but it is also hot and can cause damage. The energy required to start is very different from the energy to sustain; thus, intuitional leaders are often trapped in chasing the buzz — the new and exciting — which tends to lead to an ego and loss of compassion and empathy.

Inspiring leaders love to listen to everyone. More often than not, these leaders encourage you to make the decision and to take risks, and then review the results and learn from the experience. Inspirational leaders get everyone else to take responsibility, yet master the art of remaining accountable, allowing a true spirit of selfvalue to emerge.

Inspirational leaders get everyone else to take responsibility, yet master the art of remaining accountable. Egoistical leadership These types of leaders make everything about them. They tend to achieve this by being charming at the start, but often an air of authoritarianism kicks in. This leadership style is great in the short term, but it is destructive in the longer term. Decisions often reflect the leader’s past experiences, so if you know what they have accomplished before, you can be fairly accurate in predicting what you will get in the future.

Twelve tools in the master framework 1. Will this improve our customer experience? 2. Is it a real problem? 3. Who can solve this better than me? 4. Do I need to answer this question myself, or can another person answer it? 5. Is it a system or process that is missing or at fault? 6. Is it an issue of skill/lack of skill? 7. Do I have all the information I need? 8. Do I need to answer now? 9. Will this contribute to the growth/success of the company? 10. Will this create a no-ROI expense? 11. Would someone from outside our business take such a decision with the facts presented? 12. Can I justify this decision in court? done.fyi

JUN-JUL 2022 | HOSPITALITY NEWS ME

PRODUCT ZONE

EQUIPMENT

MORE THAN JUST

AN AMENITY From sustainable to luxury, in-room and bathroom amenities are more sophisticated than ever. We chat with three experts in the field to hear what consumers are looking for, why sustainability matters and how to keep up with trends and new demand.

HOSPITALITY NEWS ME | JUN-JUL 2022

What's coming

FRANZISKA PURKERT Corporate director pre-opening support and housekeeping, Rotana Hotel Management Corporation

In 2022, amenities will continue to focus on smart technology and sustainable in-room solutions, with less plastic, less paper and less waste. That means for us and our hotels: moving away from singleuse amenities and implementing more eco-friendly options. This also involves introducing products that are made locally or in the region. Nowadays, we can find high-quality refillable bathroom amenity solutions which are a great start to being more sustainable.

Plastic free

CEO, Senteurs d’Orient

CEO and founder, SALMA

Digitalization will remain a trend; for example, by introducing QR codes for on-demand ordering or replacing printed collateral and also offering apps to work out in the comfort of your room, or to follow a workout in the gym, as well as relaxation apps to help you unwind and sleep better. These are great tools that hotels make available to guests as part of their amenity program.

Going natural

New demand

we have partnered with a medical spa. We are also available at Sloane deli cafe and restaurant in London.

All local These hand washes and creams are very attractive to display because they tell a story about the orient, and most of our Lebanese clients have been looking to source locally and work with natural Lebanese brands. Our products are also available in some spas in the U.S., including one in Texas and one in Maryland, where

Natural materials will also become more important in the future, such as when considering the filling of pillows or mattresses.

Refillables and more What we’ve seen in terms of trend in 2021, and we believe will continue throughout 2022 and beyond, is refillables. We have been providing bulk formula for the hand wash for instance (one to five kilos) to many hospitality businesses that we work with. This allows them to refill their bottles as needed. Increasingly, hotels are willing to offer bath salts, and what is good about our salts is that they come in individual pouches, which allows guests to use as many as they need, whether in their baths or in their closets.

Client base

Sustainability

SALMA, a Lebanese homegrown and natural beauty, cosmetic and personal care brand, supplies amenities to more than 80 hotels and guesthouses across Lebanon and abroad.

Some of the trends that we have recently witnessed include a desire to become more sustainable, greener and more eco-friendly by placing bigger dispensers inside the guestrooms. This is coming from a wish to reduce the amount of plastic and waste that has to be disposed of while maintaining a superior and high-quality service. Finally, we have also noticed a desire across the hospitality industry to provide clean beauty and natural products to their guests by using paraben-free, phthalate-free, vegan and cruelty-free products. This is why our products have been in demand recently.

Consumer behavior

ROSEMARY ROMANOS

Tech additions

Moving away from plastic is equally important; thus, replacing plastic water bottles with glass water bottles, even in guest rooms, is a great initiative. With the pandemic, hoteliers reviewed what is

Even though we are more of a wholesale and direct consumer business through our e-commerce website, we’ve been answering growing demand from hotels and spas, especially for our hand wash and hand cream, as well as also our oil and bath salts. In Lebanon, our products are available in Al Bustan Spa, Beit Trad, Beit Douma and the Albergo Hotel.

SARAH AKKARI

necessary in the guest room and what is not, and how to provide items but with more added convenience.

Over the past two years, there has been increased interest in finding local brands that can supply hotels with amenities and toiletries. This is due to many factors, including the fact that the pandemic encouraged local ecotourism, and people wanted to support local production.These factors have definitely shifted the buying habits of the hospitality industry.

JUN-JUL 2022 | HOSPITALITY NEWS ME

PRODUCT ZONE

FOOD

PERFECT PASTRY We asked six professionals from the world of pastry to reveal their favorite products, brands and equipment, and share their tips. Here's what they said.

Trends Healthy, organic products that do not contain artifical colors or preservatives are in high demand.

Product highlights Our 3D cakes are my favorite. It’s fun to build them with my team, as our creativity in merging art and technology is challenged.

Ingredients

DAVID CROISER Pastry chef Bake & More davidcroiser.com

I use top-of-the-line ingredients, such as fresh cream and butter imported directly from France. Our baguettes are made with a long fermentation and sourdough starter to produce an incomparable flavor and guarantee an extended shelf life.

Talking machines Almost every piece of baking equipment can be replaced by staff working manually. Nothing beats the traditional, ancient

HOSPITALITY NEWS ME | JUN-JUL 2022

method of doing things by hand, although it’s time consuming and rarely an option in the fast-paced world we live in. The most important piece in the entire baking chain is without doubt the right oven, as nothing can be baked properly without one. My favorite oven is Bongard, a well-known French brand, which has a very accurate temperature and is easy to operate. Temperature is absolutely key in baking for pastry, cakes, macarons and meringues. My oven has an internal circular air system, ensuring the right temperature for different types of baking. Some items need to be cooked thoroughly at a relatively high temperature while others merely need to be gently dried out. To obtain the best results the correct and constant temperature is vital for a perfect final product.

Bakery picks

JURGEN ELLENBECK

JIMMY GRIFFIN

Managing partner and founder Home of Breads LLC

Industry consultant and international tutor BarnaCaf Enterprises Ltd. jimmyg.ie

Quality matters

What’s trending?

As there are still a lot of hotels looking for good deals, the leading brands are aware that they need to make a difference in terms of quality and service. We, as Home of Breads, focus solely on high-end products by using top ingredients, such as organic flour and seeds from Germany, natural sourdough and the best French butter and chocolate. Trends are shifting toward heathy eating, gluten-free, keto, sugar-free, dairy-free and organic options.

With Covid-19 largely behind us, food on the go is likely to rise, with fewer takeaways being ordered. As a result of widespread lockdowns during the pandemic, home baking became very popular. I do think this has led to greater appreciation for skills involved in making and baking consistent products. My feeling is that savory bakery products and viennoiserie morning goods, like croissants, will become mainstream once more. They are convenient, have global appeal and are the ideal breakfast or lunch snack.

All natural I like products that are natural and do not contain additives or chemicals. Organic is the way to go.

Brands in the kitchen

Naturally, I love laminated pastry, croissant and pain au chocolat. These items are very difficult to make correctly, but once perfected they are sublime — the flakier the better. Viennoiserie can be enjoyed in many forms: plain, such as a croissant; or as a filled pastry, such as the popular cruffin. Globally, chefs and bakers are innovating, adding their special touch to classics. For example, French chef Dominique Ansell fried croissant pastry and created the cronut.

Artisanal pastry I’m not a fan of specific brands; I prefer the originality and creativity of pastry produced by artisans.

Machine favorite The Rondo pastry sheeter is undoubtedly my favorite machine. It allows me to control the process of lamination and create consistent pastry time and time again. However, most importantly, it saves me valuable time that I can spend on the development of new products. Additionally, the accuracy of the rollers allows the operator to sheet the pastry to a specific thickness, which not only guarantees consistency in product size and weight but also provides accurate costing and financial control over each batch of pastry produced.

I tend to use Schapfenmuhle flour, which is made in Germany, butter and cream from Elle&Vire and the chocolate of Callebaut and Valrhona.

Machine must All of my bakery equipment has a role. I believe that German proofers and ovens are the most effective and durable. They do not require much maintenance, are computerized and are extremely accurate. Given the fact that we must deliver the same quality every day, having high-quality equipment is fundamental.

JUN-JUL 2022 | HOSPITALITY NEWS ME

PRODUCT ZONE

FOOD

PIERRE KASSOUHA,

FRANÇOIS POZZOLI

CHRISTIANE S. TRILCK

Executive pastry chef Lenôtre, KSA lenotre.com

Baker Maison POZZOLI boulangerie-pozzoli.com

Head of faculty Richemont Masterbaker richemont-masterbaker.com

In demand

Nutrition’s the word

Making a mark

Due to the social media explosion, food, in general, and baked goods, in particular, have become very popular among foodies. In my opinion, these can be divided into several subcategories, from what is modern and innovative to what is healthy. Flour rich in fiber and protein, and organic fruits and grains are constantly in demand.

Nutrition has more meaning today than ever before. Thanks to new techniques, like the reverse method — in which salt is added after fermentation and sugar degrades, leading to a lower glycemic index — it is possible to make food healthier. It is also possible to use new kinds of ingredients; for example, chickpea flour contains proteins that are better than wheat proteins. Through the Ambassadeurs du Pain Association, I am able to contribute to published works and online articles regarding health and baking.

Croissants and laminated dough are experiencing a revival. Twisted, colored, filled and paired with savory and sweet flavors, they have been taken to a new level.

Baker’s passion Of course, French bread is at the top of my list as a consumer and also as a chef. I enjoy crafting it with respect and love. Also, brioche holds special memories for me. Throughout my childhood and my work as a chef, I discovered that it represents a product that can be developed in so many different ways.

Equipment matters The most important equipment in my kitchen is the oven, dough mixer, freezer and fridges, especially if I’m working in a hot country. Almost everything else is secondary, although some items, like the dough sheeter, are very helpful.

Sourdough best My favorite product is sourdough. I don’t really have a favorite brand because we do it our way. Liquid yeast is the key ingredient, and if I had to choose one, it would be the sourdough of Agrano due to its organic label.

Essential equipment The relationship between a craftsperson and their tools is very personal. If I had to choose one item of equipment, it would be my trusted oven. You can use your hands to weigh, divide and shape, but you cannot bake without an oven. I am fortunate enough to be able to use the electricpowered Merand oven. It is extremely reliable, and the results are consistent.

Furthermore, vegan and gluten-free products are becoming more sophisticated, remaining in high demand.

Go-to brands The most important ingredients are basic; they can make or break a dish for me. I love the German flour of Schapfenmuehle. Paired with my own techniques and skills, I am able to achieve consistent results. The second ingredient I can’t go without is dairy, especially butter and cream. I prefer using a French butter and cream from a cooperative called Candia. I can’t recommend it enough for its freshness, high percentage of dairy fat, amazing taste and the stability of the cream, which is second to none.

Must in the kitchen I can’t live without my Kenwood tabletop mixer. It has been my kitchen companion for years and has never given up on me! Boasting an array of attachments, it is extremely versatile. Other than that, I rely on my blast freezer and deck oven.

PRODUCT PICKS

PARTY HOASTER BY YEZIN SHIN

LE CREUSET BREAD OVEN

BURGEN SPROUTED GRAIN LOAVES

A modern kitchen appliance by Yezin Shin that provides users with the ability to prepare single pieces of bread at a time for a more thoughtful approach to breakfast.

Crafted from cast iron for superior heat distribution, this purpose-built shape is designed to produce bakeryquality results. LE CREUSET® lecreuset.com

The new Burgen Sprouted Grain loaves are designed to deliver in response to the demand for healthier bread that is good for you and better for the planet. BURGEN burgenbread.com

HOSPITALITY NEWS ME | JUN-JUL 2022

QUAKER® OAT FLOUR Quaker introduces Quaker® Oat Flour, a new whole-grain flour made with only 1 ingredient: 100% Canadian Oats. Oat Flour is great for baking muffins, cookies, crisps, and quick breads, as well as making pancake batters, waffle batters, and much more. QUAKER® quakeroats.com

PRODUCT ZONE

BEVERAGE

BEYOND THE

TEABAG

With its calming effects and digestive benefits, tea has long been considered a natural remedy for individuals seeking a healthier lifestyle. Here, two industry professionals bust the myths and lift the lid on what’s really brewing in the tea industry.

HOSPITALITY NEWS ME | JUN-JUL 2022

blend of strong tea with dairy, almond or oat milk, with infusions of mint, pepper, chilli, star anise and other spices, herbs and roots for added flavor.

Food and tea There is endless potential when it comes to pairing tea with food. Tea can elevate taste, offers natural goodness and is also functional because it can emulsify fat.

MALIK J. FERNANDO Managing director at Resplendent Ceylon and director at Dilmah Tea resplendentceylon.com dilmahtea.com

Recommended tea brand Dilmah is unique. It was founded on passion, with a commitment to quality and authenticity in tea. It also bears a philosophy that goes beyond commerce in seeing business as a matter of human service. This ethos extends toward Dilmah’s leisure arm, Resplendent Ceylon, home to a collection of three boutique Relais & Châteaux resorts. The resorts — Ceylon Tea Trails, Cape Weligama and Wild Coast Tented Lodge — form an enchanting “Route de Bonheur (Happiness)” from tea fields to a beach and safari lodge.

Tea trends The younger generation is seeking beverages that are low in caffeine and rich in antioxidants. There is no drink that compares to tea in terms of its myriad hues, aromas, flavors, textures and synergy with food. The need to escape daily stresses has also led to a rise in chai — a delicious, comforting

There must always be respect for tea in food pairing; honoring the terroir from which the tea originates provides an opportunity to either complement the flavors or create a contrast, while offering guests the chance to explore the appearance, aroma and taste of the tea. Our three resorts have integrated this concept of tea and food pairing at the afternoon high teas we serve.

Tea on the menu Tea can sharpen the appetite and enhance ordinary dining experiences by creating a sense of occasion. There are plenty of ways in which tea can be incorporated into menus, from appetizers to desserts. The teainfused dinner at Ceylon Tea Trails is a classic example of optimal ways tea can be part of the food menu.

Consumption in the Middle East The latest research with YouGov showed that 66 percent of those who traveled to the UAE visited a restaurant/hotel for a luxury high tea in the past year, while 58 percent of high-income guests only look for luxury tea in their rooms. It further revealed that 34 percent of guests order a luxury tea whenever they go to a hotel.

usage of matcha as a superfood has been circulating in the culinary industry. In my opinion, tea consumers should be educated on this. For instance, to benefit from its unique properties, the matcha has to be ceremonial grade made in Japan. Most importantly, it should not be mixed with any dairy.

BUDOOR STEELE Founder Chawan Japanese Tea House chawanbh.com

Talking matcha While tea trends differ based on region, we have noticed many new trends involving tea over the years, such as nitro tea and boba tea. However, matcha — Japanese powdered green tea — has created a steady buzz among consumers. Consequently, the appeal of matcha in numerous drinks and desserts has expanded beyond Japan. Unfortunately, however, misinformation about the health benefits and proper

Matcha is an essential part of my morning routine because of its health benefits. Unlike coffee, matcha is alkaline, gentler on the stomach and heals the gut. Start your day with matcha and dates, which are also considered superfoods, to give you an energy boost. In addition, matcha is a mood enhancer, and the L-Theanine in matcha will calm your mind, helping to relieve anxiety and restore balance and focus.

A perfect combination The F&B industry should pay closer attention to its tea selection and offer teas that pair well with the food options. Comparable to wine — as its non-alcoholic sibling — tea can highlight the flavor of a dish or completely offset it if it’s not carefully selected.

Recommendations for food and tea pairing White tea is a subtle, smooth and silky kind of tea. It pairs well with light-flavored food, such as salads, and just about any appetizer. It’s great for when you’re just about to have your first heavy meal of the day. Black teas, like Earl Grey, lemon, peach and ginger, are frequently flavored with spices, flowers and fruits to give them that extra punch, making your regular black tea a little more interesting. When it comes to pairing with food, Earl Grey can be paired with Thai green curry, curry puffs and even Szechuan chicken dishes. Lemon tea, on the other hand, boasts a little tanginess. It is best paired with tandoori chicken, as the lemony flavor helps to bring out the tandoori taste. Within the green tea family, the most common notes are vegetative, fruity and smoky flavours. As you might observe, they’re all entirely different. Jasmine green tea has a fruity, fragrant aroma. It’s best enjoyed with steamed fish. Sencha green tea is also known as Japanese green tea and has a distinctive vegetative flavour, making it a great accompaniment to sashimi and green, creamy salads. Moroccan mint green tea is perfect for those who want a lighter green tea profile. It’s refreshing and pairs well with chocolateflavored desserts due to the fact that it doesn’t compete too much with the richness of chocolate.

For example, matcha pairs well with foods such as dates, citrus fruits, berries, cream and white chocolate, while houjicha pairs well with flavors like dark chocolate, hazelnut or almond. A certified tea sommelier's expertise lies in suggesting a tea that carefully matches the establishment’s position while it refines the culinary experience. We have a handful of certified tea sommeliers in the Middle East, myself included.

Understanding tea Unfortunately, tea culture has not yet spread extensively in the Middle East. When it comes to hot teas, suggesting a tea-pairing menu with each dessert would encourage and guide customers to the right tea selection and deepen their understanding of various teas. Other than hot teas and tea-based lattes, cold brews add a refreshing selection to the menus of restaurants and cafes. In contrast, tea-based mocktails and cocktails can be a creative and fun way to introduce tea varietals to customers.

JUN-JUL 2022 | HOSPITALITY NEWS ME

PRODUCT ZONE

BEVERAGE

AN ALCOHOLIC

TEA PARTY

Tibor Krascsenics, global bar manager at LPM Restaurant and Bar, tells us why tea makes for an exciting addition to bars everywhere.

on the type of tea used, it can provide sweetness, fruitiness, floral notes, smokiness and even some form of pleasant bitterness. There are over 3,000 varietals, so the possibilities are endless.

What are the latest tea trends in terms of alcoholic beverages?

TIBOR KRASCSENICS Global bar manager at LPM Restaurant and Bar

How are bars catering to growing consumer demand for tea? With more and more guests turning to tea, bars are starting to consider using the product in cocktails and non-alcoholic cocktails. Tea comes in many forms and flavors, and it is versatile enough to allow bartenders to be creative. Depending

With consumers becoming more health conscious, tea has definitely risen in popularity over the past few years. The result is that we have started seeing tea in bars and restaurants everywhere in its natural form. And with the younger generations wanting something more than just a cup of tea or an iced version, there has been a surge in how it is being applied creatively. A good example of this is kombucha, which also ties in with the trend of low- or no-alcohol beverages. Tea is also used in cider. Previously, health-conscious consumers would often order a vodka soda or tequila soda, as these would be considered the “healthiest and cleanest” alcoholic options.

But by introducing tea, you can add a new dimension to something simple. A good example is a tea seltzer of some sort. Different types of teas also have medicinal properties. Chamomile, for instance, is soothing and relaxing, while mint or peppermint is good for digestion.

Do you have any recommendations for alcohol and tea pairing? There are quite a few, as the product itself is so versatile. Personally, I like classic dark rum or Cognac with any kind of black tea in the colder months. In summer, I recommend St. Germain and a more floral tea to create a high-ball or spritz. But in all honesty, any white spirit goes well with tea.

What are your favorite tea brands? There are many great brands out there to work with. My favourite at the moment is Mariage Freres. It is a French company that has been selling tea for over a century and has an array of great products.

TRENDY TEA PRODUCTS

KAYTEA COLD BREW ICED TEA

AIYA MATCHA INFUSED TEA

UK functional tea brand Kaytea releases a new organic cold brew iced tea that is inspired by the flavors of rosé wine. KAYTEA kaytea.co.uk

Premium tea Aiya Matcha announces a new collection of matcha-infused tea made from shade-grown green tea leaves.

HOSPITALITY NEWS ME | JUN-JUL 2022

Each box contains 10 pyramid tea bags, with all products USDA organic and kosher certified. AIYA aiyatea.com

NOVELTEA ALCOHOLIC TEAINFUSED PRALINES Alcoholic tea brand Noveltea launches its new line of luxury pralines, in partnership with German chocolate manufacturer, Leysieffer. NOVELTEA uk.novelteadrinks.com

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PRODUCT ZONE

CHOCOMANIA

CHOCOLATE PIZZA Presented by Callebaut Academy, this rich and nutty trio of chocolate pizzas is an indulgent twist on a popular comfort food.

DOUGH Ingredients 400g strong flour 7g dried easy-blend yeast 1 tsp. salt 25ml olive oil 50ml warm milk 175ml warm water BANANA CARAMEL Ingredients 1 banana 50g chopped pecans 100g Callebaut Dark Chocolate - Recipe N° 811 50g Callebaut Gold Chocolate – Gold STRAWBERRY & MILK CHOCOLATE Ingredients 75g strawberries 50g Callebaut White Chocolate - Recipe N° W2 100g Callebaut Milk Chocolate - Recipe N° 823 30g Crispearls™ - Ruby

HOSPITALITY NEWS ME | JUN-JUL 2022

MIXED BERRIES & WHITE CHOCOLATE Ingredients 75g mixed berries 100g Callebaut - Finest Belgian White Chocolate - Recipe N° W2 50g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811 30g Crispearls™ - Milk Preparation Combine the flour, yeast and salt in a food mixer using a dough hook. In a separate bowl, mix the oil, milk and water and gradually add it to the flour mixture. Continue to mix until a smooth and elastic dough has formed. Divide the dough into three portions (235g each). Cover the dough and set aside to rest for 20 minutes. On a slightly floured surface, roll the dough into a nine-inch circle. Place on a floured tray and gently create a few fork marks on the base. Cook the dough at 200 degrees for 15-20 minutes or until golden brown. Depending on your chosen flavor, spread the base chocolate over the dough and pipe some lines of chocolate. Finish by adding the fresh fruit and decorations. EMF Middle East t. +961 9 938732 | info@emf-me.com www.emf-me.com

PRODUCT ZONE

NEW PRODUCTS

ON THE MARKET Invest in the right products and equipment to make cooking and other functions easier. Here’s a good place to start. WAVE PPDS brings advanced and effortless control and management to hotel displays with new cloud-based platform, Wave. A brand new, cloud-based platform, Wave is designed to help bring effortless control and management of displays (professional TVs, digital signage) used in hospitality environments, including hotels, bars and restaurants. Accessible anywhere, the Wave platform allows you to manage content being

displayed across single or multiple locations, and also has the ability to perform bulk updates, updating firmware, debugging screens, adjusting settings, adding basic content and receiving alerts – easily and reliably. Ensuring optimum performance at all times, Wave also allows you to proactively anticipate issues, reducing or eliminating potentially costly downtime and disruptions. PPDS ppds.com

BARILLA CHICKPEA PENNE Barilla expands its one-ingredient pasta line with the introduction of chickpea penne. Made entirely from chickpeas. Barilla Chickpea Penne pasta provides 19g of protein per 3.5 oz serving. Certified gluten-free and non-GMO. BARILLA barilla.com

EVIAN SPARKLING The first-ever sparkling water across the Middle East region, awakening the senses through a unique and refreshing sparkling sensation. Evian is effervescent and refreshingly light. Crafted by its 15-year natural filtration journey through the glacial rocks in the heart of the French Alps, Evian Sparkling continues to encourage healthy hydration. evian.com

INDUCTCOOK® BY GASTROS Gastros expands its portfolio with two built-in cooking units for the front cooking area, InductCook® 120 (size GN1/2) and InductCook® 220 (size GN1/1). InductCook® 220 can be operated in two separate cooking zones with separate controls. GASTROS gastros.swiss

HOSPITALITY NEWS ME | JUN-JUL 2022

ALTO-SHAAM LAUNCHES NEW CONVERGE® MULTI-COOK OVENS Alto-Shaam, a global leader and innovator in the foodservice equipment industry, has launched its latest innovation in the multi-cook category, Converge Multi-Cook Ovens. Pairing the power of its pioneering Structured Air Technology® that delivers vertical air for precise and consistent cooking, with controlled humidity, Converge Multi-Cook Ovens provide expanded menu potential in the smallest footprint. With up to three independent chambers in a ventless space, operators can now steam, bake, grill and air-fry food items at the exact same time, in the same oven, without sacrificing quality and with zero flavor transfer. alto-shaam.com

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Hospitality News ME # 140

Articles inside

Amine Moukarzel

Fundamentals of business

HORECA Kuwait

Perfect pastry