Hospitality News ME # 146

Managing director

Joumana Dammous-Salamé

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Randa Dammous-Pharaon

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Rita Ghantous

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Miriam Dunn

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Published by Hospitality Services

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Hospitality News ME is distributed to trade professionals in the catering and lodging industry in the Middle East.

I predict a tourism evolution and a revolution in the GCC countries.

HN October – November 2021

Nouhad Dammous (June 11, 2021) Late editor-in-chief Docteur Honoris Causa

A BRIGHT NEW ERA FOR REGIONAL TOURISM

The Middle East’s hospitality sector is currently witnessing a remarkable upsurge, with significant growth and extensive development underway in travel, tourism and hotel construction. This expansion has been propelled by several factors, including ambitious infrastructure projects, strategic investments and a sharpened focus among key players on developing the sector.

As our Special Report illustrates, Saudi Arabia’s bid to become a premier tourist destination is yielding remarkable results, buoyed by a hotel construction boom largely attributed to mega projects that include the Red Sea Development and Neom. The Kingdom has now surpassed the UAE as the primary hub for hotels under construction, registering almost double the number of hotel rooms in development compared to the Emirates.

Nonetheless, the UAE remains a formidable contender in the sector, marked by hospitality and tourism segments that continue to flourish. The country’s investments in iconic projects, world-class attractions and status as an established host of large-scale events have secured it a spot among the top destinations for global travelers.

Manama is another destination that has raised its profile by hosting several highprofile events, helping to deliver results within the tourism industry for Bahrain, while Cairo’s hospitality sector has also witnessed substantial improvements.

Despite its many ordeals, Lebanon remains a fixture on the regional tourism map, supported by Ministry of Tourism campaigns actively promoting the country, with around 2 million visitors expected to have traveled there by the end of the summer. Jordan, meanwhile, is registering phenomenal levels of visitor numbers, thanks in part to a series of governmental initiatives aimed at promoting the country and raising foreign investment, as well as successful efforts to improve ease of access and customer experience.

The success that Middle Eastern destinations are reaping from tourism and hospitality is testament to their unwavering commitment to developing their offerings. Visionary leadership, stable oil prices and far-reaching growth plans for the industries are collectively paving the way for the region to seal its reputation as an attractive destination for global travelers seeking a broad range of unrivaled, memorable experiences, while pointing to a bright long-term future.

The editorial team

24 Salon Du Chocolat KSA

13 Jad Aboujaoude

56 Lodging

DEAL-MAKING, NETWORKING AND IMPACTFUL

CONFIRMED SPEAKERS INCLUDE

KHALID SAUD ABU HAIMED Chief Executive Officer Al

PUNEET CHHATWAL Managing Director & CEO The Indian Hotels Company Limited (IHCL)

DIMITRIS MANIKIS President, Europe, Middle East, Eurasia & Africa (EMEA) Wyndham Hotels & Resorts

SPONSORS

OLIVER BONKE CEO & Chairman of the Board of Management Deutsche Hospitality

Regional Vice President Lodging Development ME Marriott International

ANAND Founder & CEO Leva Hotels & Resorts

PLATINUM SPONSORS SILVER SPONSORS MEDIA

GRIF EXHIBITORS SUPPORTERS

GUY HUTCHINSON President & CEO Rotana

KEVIN JACOBS Chief Financial Officer and President, Global Development Hilton

GILDA PEREZ-ALVARADO Global CEO JLL Hotels & Hospitality

MARIAM AL MUSHARREKH Executive Director of Human Resources Miral

RAED KUHAIL Executive Director of Digital & Technology Miral

ANDREW GILMOUR Principal Economist The Economist Group

SÉBASTIEN BAZIN Group Chairman & CEO and Luxury & Lifestyle Division CEO Accor

Khozama Investments

STEPHEN SACKUR Presenter HARDTalk

INSIDE SISBAN WITH TARIQ SALEH ALTWUAJIRY

How is Sisban helping Saudi Arabia to achieve its Vision 2030 goals?

Tariq Saleh Altwuajiry, GCC managing director of Sisban, gives us the lowdown on the company’s far-reaching plans for dining and retail expansion.

Our contribution to Vision 2030 is creating full dining and retail experiences that focus on food, but also on the overall theme, venue vibe, interior design, music and service. These parameters are aimed at meeting or exceeding international benchmarks for dining standards, enabling our concepts to compete with international brands and have universal appeal.

DESTINATION DIRIYAH WITH GROUP CEO JERRY INZERILLO

combines history, heritage and culture with modern hospitality. With unmatched culinary and entertainment offerings, Diriyah will become the Middle East’s premier cultural tourist destination.

Jerry Inzerillo, group chief executive officer of Diriyah Company, explains what the transformation of this historic location into a world-class cultural and lifestyle destination means for the Kingdom and its people. How will the company balance preserving, showcase and modernizing Diriyah?

Diriyah, the birthplace of the First Saudi State and ancestral home of the House of Al Saud, holds significant historical and cultural importance. Its unique Najdi architecture, inspired by the At-Turaif district, and traditional wadi lifestyle, make it a unique and valuable destination. Partnering with over 34 renowned hotel brands, Diriyah

What gastronomic experiences can people look forward to at Diriyah? At Bujairi Terrace, you will find one of the most expansive assortments of global cuisine in the world. Four Michelin-starred restaurants, international brands like Angelina’s and local brands such as MAIZ and Takya, complement one another in offering a vast array of cuisines.

How will Diriyah contribute to tourism growth in Saudi Arabia and the region?

Diriyah aims to welcome 27 million annual visitors and create 55,000 permanent jobs by the end of the decade. Under the guidance of the dynamic leadership of His Royal Highness Crown Prince Mohammed bin Salman, Diriyah will increase Saudi Arabia’s GDP by an estimated USD 7.2 billion. With almost 86 percent of Diriyah Company’s staff being Saudi, this project is also an example of the opportunities that tourism growth offers the Kingdom’s citizens.

diriyah.sa

How does the company plan to introduce GCC brands to international markets?

Our strategy is to develop brands that are suitable for both the local, GCC and international markets. To establish a solid foundation during the inception stage of brand creation, we conduct thorough market studies while taking into account international benchmarks of concepts and analyzing current and projected future trends.

sisban.com

SAUDI ARABIA’S POSITIVE INVESTMENT MARKET OUTLOOK

In the next four to five years, the number of hotel keys in Saudi Arabia is expected to almost double to around 200,000, with at least half of the proposed supply becoming operational by 2028.

Hala Matar Choufany, HVS president of MEA and South Asia HVS, said: “The Saudi Arabian tourism industry has experienced a surge in arrivals in the last 18 months, largely due to legislation changes and visa facilitation. This growth includes leisure tourism, with secondary cities welcoming new visitors.”

hvs.com

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AL BUSTAN PALACE OMAN APPOINTS ERKAN KARATAS AS GENERAL MANAGER

With over two decades of experience in luxury hospitality, Erkan Karatas has been appointed general manager of Al Bustan Palace, a Ritz-Carlton Hotel, Oman. Karatas has most recently served as general manager of The St. Regis Istanbul, where he spent four years, from 2019 to 2023.

He joined The Ritz-Carlton in 2001 and has held different leadership positions in several luxury hotels across the portfolio of Marriott International, such as The Ritz-Carlton Istanbul, The Ritz-Carlton Moscow, The Istanbul EDITION, The Ritz-Carlton Herzliya, The Ritz-Carlton Astana and JW Marriott Hotel Ankara. He has a solid track record in overseeing numerous hotel openings, including The Ritz-Carlton Guangzhou, The Ritz-Carlton Vienna, The Ritz-Carlton Abu Dhabi Grand Canal, Bulgari Hotel London and Bulgari Hotel and Residences Dubai. As an experienced leader, he is committed to service and quality, and is passionate about F&B. Indeed, Karatas is a member of Chaîne des Rôtisseurs - Association Mondiale de la Gastronomie and obtained a WSET International Advanced Diploma from London.

ROLF LIPPUNER TAKES ON ROLE OF GENERAL MANAGER AT FAIRMONT RIYADH

Fairmont Riyadh has appointed highly regarded industry expert Rolf Lippuner as its new general manager. Boasting an exceptional career of over three decades, Lippuner's vast experience includes a recent term as CEO and chief of asset operations at AlUla Development Company, managing partner and head of ethics at Crown & Co, and general manager at Four Seasons Hotel Riyadh.

In his new role Lippuner will leverage his invaluable experience in the hospitality industry, along with his multi-national and multi-cultural understanding of business environments and entrepreneurship. He will lead development and product innovation, and mentor a guest-centric team at the Fairmont Hotel Riyadh. Lippuner's focus on balancing resources to impact visibility, guest perception, profitability, sustainability and revenue development will be instrumental in optimizing operations and resource management at the property.

ATLANTIS THE PALM DUBAI APPOINTS

KYM BARTER AS SENIOR VICE PRESIDENT, OPERATIONS AND GENERAL MANAGER

Kym Barter has been appointed as the new general manager and senior vice president of operations at Atlantis, The Palm Dubai.

Barter brings with him a wealth of experience in luxury hospitality and food and beverage, with a career spanning more than three decades. Having joined Atlantis during the global pandemic, he led the team of exceptional culinary professionals to a record-breaking year for the resort’s F&B operations. Under his guidance, the destination earned three Michelin stars, with Ossiano securing a well-deserved spot on The World’s 50 Best Restaurants list for 2023.

His new scope of work covers all operational aspects of the Atlantis, The Palm, including the 1,544-room resort, 35 world-renowned restaurants and all bars. Barter is dedicated to enhancing service quality and operational performance while delivering outstanding guest experiences. Additionally, he will oversee the extensive MICE & Events offerings, retail avenues and the AWAKEN Spa and Fitness facilities.

ELIE MAALOUF SET TO SUCCEED KEITH BARR AS CEO OF IHG GROUP

Elie Maalouf became the new CEO of InterContinental Hotels Group (IHG) on July 1. Maalouf, who previously led the Group's Americas business as regional CEO for eight years, takes over from Keith Barr, who stepped down from his role and the IHG Board on June 30. Barr will continue to support and advise the business until the end of 2023. Maalouf brings decades of experience in hotel development, branding, finance, real estate, operations and food and beverage management to his role. Under his leadership in his former post, the region's portfolio expanded to over 4,350 hotels and delivered record profits, with new brands and formats launched, creating greater value for hotel owners. Maalouf has worked in various regions and speaks four languages. He will be based in the UK in his new role.

FOUR SEASONS HOTEL KUWAIT APPOINTS KSENIA NOVIKOVA AS HOTEL MANAGER

With over a decade of experience in luxury hospitality around the globe, Ksenia Novikova has been appointed hotel manager of Four Seasons Hotel Kuwait. Novikova's vibrant, dynamic approach has helped her excel in the industry. She has won numerous awards during her tenure at some of the most respected 5-star hotels and resorts across the United States, China, Eastern Europe and the Middle East. Under Novikova’s leadership, forwardlooking sustainability and wellbeing initiatives will be a key priority, alongside expanded offerings in the hotel’s celebrated events spaces.

MARC REISSINGER APPOINTED GENERAL MANAGER OF INTERCONTINENTAL DURRAT AL RIYADH

InterContinental Durrat Al Riyadh Resort & Spa has announced the appointment of Marc Reissinger as its general manager. In his new role, Reissinger will oversee the refurbishment and relaunch of InterContinental Durrat Al Riyadh while leading the team in delivering operational excellence and innovative guest experiences in the urban resort.

Reissinger brings with him more than three decades of hospitality experience in worldwide luxury hospitality businesses and resorts. Reissinger will work toward providing guests with a unique haven, redefining luxury brands experiences and creating a sought-after destination for leisure and business travelers from all over the world.

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A GREENER PICTURE OF BOCA WITH OMAR SHIHAB

What is your ethos on sourcing local ingredients?

Today, our restaurant stands on five sustainability pillars: championing local produce; proactive and conscious waste management; valuing resources; reporting carbon emissions and sustainability ratings; and sustainability for our community.

Which sustainable practices do you have in place for energy and water conservation?

Omar Shihab, founder and chief sustainability officer of BOCA restaurant, has introduced several sustainability initiatives, including waste reduction and local sourcing. He has been recognized for his efforts, winning the Gault&Millau UAE 2022 Sustainability Champion award. Shihab is also an advisor to the UAE Restaurant Group and represents Food Made Good UAE, Thriving Solutions and Azraq.

What steps are you taking to reduce food waste in your restaurant?

We have formalized the role of a waste officer to ensure proper waste separation and measurement across six categories. After measuring our waste, we focused on reducing the largest categories of waste by weight and carbon emissions, such as used cooking oil, glass and organic waste. We maximize ingredient utilization in our dishes. Furthermore, we dispose of our used cooking oil through Neutral Fuels, which is also a significant diversion from landfills.

SIPPING WINE WITH RAIMOND TOMSON

You have received many accolades over the years. How do you continue to develop your skills and keep up with the latest trends?

The first step is to put common practices of energy savings in place, which can be as simple as switching off the lights when we leave the restaurant. The second is purchasing or replacing existing equipment and fixtures with low-energy consumption ones and making sure equipment is maintained to avoid energy loss.

At BOCA, we are devoted to investing in the future and supporting the UAE’s 2030 greenhouse gas emissions reduction goals, rather than solely focusing on the bottom line. Achieving a 20 percent reduction in our carbon footprint was a remarkable start for us, and we look forward to doing more to help our planet.

boca.ae/sustainability

Named A.S.I. Best Sommelier of the World in 2023, Latvian Raimond Tomson, wine director of Barents Wine Collectors, is a force to be reckoned with in the wine world. In this exclusive interview, he reveals what it takes to be the best in the game and his upcoming plans.

Winning these titles does not stop me from learning every day. The beauty of the wine world is its dynamic and perpetual evolution. Winning these competitions gives you plenty of options to travel and visit wine regions and wineries all around the world, and I must admit that this is the best and most enjoyable way to learn and stay up to date with the latest news. I also do a significant number of tastings, so the preparation process demands that I refresh my knowledge, conduct research and explore new topics.

You attribute your openness to wine to having grown up in a country without a wine-producing heritage. How has this provided you with a competitive advantage?

I think that growing up somewhere that doesn’t have a renowned wine culture or wine traditions has benefits. We are not

linked to wine traditions, regions or wine culture; therefore, we are open to the global world of wines. It might be easier for us to get any wine from any country in Latvia as it would be in a more traditional and historic wine-making country. Due to the small size of the country, we have a friendly and supportive sommelier community, which is very important while preparing for sommelier competitions.

What defines a great sommelier?

Besides theoretical knowledge, practical skills and refined tasting abilities, a great sommelier must love working and taking care of guests. Remaining humble and respecting the guest’s every need are also important characteristics. A great sommelier should be a leader and set a great example for the service team, sharing their knowledge and motivating and inspiring young members. After all, a sommelier is an ambassador and the link between winemakers and end consumers. barents.lv

A LEGACY IN THE MAKING WITH HUSSNI AJLANI

How did it all start?

The idea of Salmontini grew after I discovered the amazing taste of salmon shipped fresh from the Shetland Islands and smoked in a very traditional and artisanal way in the Lebanese mountains. Although it never occurred to me that this idea would grow to become as successful as it has, Salmontini embodies the passion and love I have for the hospitality industry. Right away, I felt the need to create a solid brand with a strong identity that would reflect the level of care and attention put into it.

Hussni Ajlani was left spellbound by Lebanon when he visited the country in 1999, prompting him to invest his time and energy in the Lebanese hospitality industry. Here, the owner and founder of Salmontini takes us on a trip down memory lane and tells us what drives his passion.

How does Salmontini maintain consistency in the quality of its food and service and what are the greatest operational challenges you are facing?

When people ask me how we have been able to maintain this consistency in our quality, my answer is simple. Most of the opening team members are still working with us to this day.

Hospitality service is made up of two words; service is a function, an action, whereas hospitality is a feeling, and this what I want to convey through my management and

AIMING FOR THE EXTRAORDINARY WITH JAD ABOUJAOUDE

What makes Salmon Guru unique?

through every team member. Our guests must feel it too. My management style is making people feel good and to make it cool to care.

What are your plans for the future of Salmontini and do you have any new projects or expansion plans on the horizon?

The past 22 years of Salmontini’s journey have been filled with successes, challenges and emotions, especially on a personal level. I am now currently writing the storyboard for the next 20 years to come with new concepts, new locations and new territories — what I would call the “SALMONTINI 2.0”. The new projects include new verticals, some of which are still on the drawing board; Salmontini Le Bistro in DIFC is one of them and others will be shared soon. They will all center on the same values of passion, tradition, craftsmanship and warmth. Salmontini has always been about leaving a legacy. I hope my children will take over the brand and continue the journey with the same vision and passion. Being hospitable is part of their education.

salmontini.com

Jad Aboujaoude, a passionate Lebanese F&B entrepreneur and the founder of Elements Hospitality, is known for his expertise in bringing innovative concepts to life. With ambition and dedication, he firmly believes that life is too short for ordinary pursuits. In an interview with Hospitality News ME, Aboujaoude shares the story behind his latest venture: Salmon Guru.

Salmon Guru is known for its distinctiveness and exceptional qualities. Each drink is carefully crafted with precision and artistry, offering a one-of-akind taste experience. The brand exudes a playful and vibrant personality that adds an element of fun and quirkiness to the cocktail bar scene. To summarize, Salmon Guru’s particularities lie in its inventive cocktails, playful brand personality, awardwinning reputation, unique venue design and commitment to delivering exceptional experiences to its guests.

What were the main challenges and how did you overcome them?

One of the main challenges we faced was the intense competition within Dubai’s vibrant F&B industry. To overcome this, we focused on showcasing the distinctiveness of Salmon Guru.

Another challenge we encountered was navigating the saturated market with numerous dining and entertainment options.

To address this, we conducted an analysis to identify gaps and opportunities. Following trends was also essential.

Building a strong and cohesive team was another critical factor in overcoming challenges. We placed great emphasis on attracting talented and passionate individuals to join our team.

Do you have any new projects in the pipeline?

We have exciting plans on the horizon. In Dubai, we are currently working on a new nightlife concept set to open its doors in October 2023. Additionally, in Lebanon, we have two upcoming venues. In the summer, we will be launching Nama, a beach bar restaurant located in Jounieh, and in October, we have another project in the works — a lounge restaurant in a truly iconic location in Beirut.

e-hosp.com

BRINGING AUTHENTIC JAPANESE CUISINE TO DOHA WITH KOTARO HAYASHI

his goal of offering a wide range of incomparable authentic Japanese dishes in Qatar as head of Morimoto’s kitchen.

Kotaro Hayashi, a master sushi chef, found his calling in the kitchen once he realized that Japanese cuisine could be better showcased on the international stage. In an exclusive interview with Hospitality News ME, he outlines

What sets Qatar’s culinary scene apart? Qatar is a fascinating destination for culinary lovers, since it balances modernity with heritage. It offers a rich and diversified culinary scene, with a wide range of options, ranging from Michelin-starred venues to celebrity-owned restaurants, such as Morimoto, at Mondrian Doha.

Skills versus talent: which is more important in the kitchen?

For me, skills are more important than talent, as they are something that you learn with hard work, passion and determination. Skilled chefs know precisely what they are

FOOD NARRATIVES WITH MANDARIN ORIENTAL MUSCAT’S EXECUTIVE CHEF RAYMOND RJAILY

How important is the idea of storytelling in your cooking? Storytelling allows us to communicate and preserve the unique culture of each country. Our dishes showcase local products, heritage and flavors that have been passed down through the generations, providing a medium to share the history, traditions and values of a community.

Raymond Rjaily, executive chef of the soon-to-open Mandarin Oriental, Muscat, explains how he is bringing his passion for storytelling through dishes, local sourcing, sustainability and connectivity to Oman.

How are you addressing the topical issues of local sourcing and sustainability?

In Muscat, we are exploring opportunities to incorporate locally sourced olive oil and wild honey into our culinary creations. The aim is to support the community, reduce the carbon footprint

supposed to do in the kitchen and how to lead a big team to success. I choose to have a team that is eager to learn and takes failure as motivation to move forward and upward. Personally, I need to surround myself with people who push themselves to be better and to do better every day. Which new culinary trend are you eager to implement?

I am currently working toward using locally sourced ingredients from Qatar. Diners are increasingly interested in knowing where food comes from and how it is grown. Locally sourced ingredients reduce emissions and energy use, contributing to green manufacturing, which builds consumer confidence and, ultimately, loyalty to the restaurant.

morimotodoha

and promote regional flavors. We have also implemented sustainable practices, such as reducing food waste, conserving energy and implementing eco-friendly initiatives to ensure a more responsible and environmentally conscious approach.

Do you have any upcoming projects?

I am currently working on the launch of Mandarin Oriental, Muscat. The project is a testament to our commitment to providing guests with memorable dining experiences and showcases our dedication to delivering world-class hospitality.

mandarinoriental.com

VISIONARY CHEF TAREK ALEMEDDINE TEAMS UP WITH BIOMASS FOR NEW FARM-TO-TABLE DINING EXPERIENCE

Tarek Alameddine, known for his innovative creations in the kitchen, has embarked on an exciting new collaboration with

with my mother is a special and dear project to my heart. It is a pleasant and humbling experience to prepare and enjoy meals in the very place where the ingredients are grown. By utilizing open flames and establishing a close bond with Biomass farmers, we aim to create dishes that truly resonate with the essence of Em Tarek’s cooking philosophy. This farm-to-table approach not only adds authenticity to the dishes but also reinforces the sustainable and locally sourced produce embraced by both myself and my mother.”

biomasslb.com

As part of this key partnership, Alameddine will be cooking on a farm and working closely with Biomass’s certified organic farmers, to create an array of dishes that beautifully combine the authentic flavors of Em Tarek’s food. In an exclusive statement provided to Hospitality News ME, Alameddine said: “Cooking on a farm and Read our interviews and news in full on hospitalitynewsmag.com

Biomass, the pioneering operator in Lebanon’s organic farming sector, for a mother-son project that combines culinary tradition with innovation.

BARISTA ESPRESSO PARTNERS WITH SPEXAL TO SUPPORT REVOLUTIONARY COFFEE PROJECT

expertise, while also actively taking part in the project.

Barista Espresso, the Lebanese coffee brand, has partnered with Spexal, a pioneering robotics company, to introduce a new coffee innovation in the form of an automated capsule robot. Created by students at Lebanon’s Notre Dame University (NDU) as their end-of-year project, the pioneering, fun tech solution is set to revolutionize the way people experience coffee. Barista Espresso has contributed financial resources and

Roy Daniel, managing partner, Barista Espresso, told HN: “When two NDU students approached us, we readily offered our full support after hearing their idea. We firmly believe that the novelty of having a robot hand prepare espresso itself would be a great attraction for our showroom in Lebanon. In the coming years, robots will play an increasingly significant role in the food and beverage sector, and it is our responsibility to embrace this progress.”

He added that Barista plans to actively focus on new and innovative ideas in the years ahead with the aim of finding solutions to assist coffee shop owners and restaurants in scaling up their businesses.

Barista-espresso.com

ALPRO RELAUNCHES BARISTA OAT DRINK IN UAE

a rich source of vitamins D and B12, and is naturally lactose-free. It was launched in partnership with coffee masters Damian Burgess and Merijn Gijsbers at Dubai’s RAW Coffee Company.

SpotQuest and The Cutting Edge Hospitality Agency bring new F&B AI platform to region

Singapore-based SpotQuest has launched a new global F&B location intelligence and menu price benchmarking artificial intelligence (AI) platform for restaurants, in partnership with The Cutting Edge Hospitality Agency in the Middle East. Set to be a game changer for the industry, the AI platform is able to provide F&B professionals with an indepth assessment of millions of data points that takes the guesswork out of selecting and managing restaurant locations, as well as fully automating the process of menu pricing comparison with intelligence insights.

Founded by hospitality leader Hannes Bos and tech innovator Sachin Chauhan, the platform provides access to the world’s largest location intelligence data with actionable insights at the click of a button. spotquest.ai

Food delivery app Cari ventures into the UAE

Alpro, a key player in plant-based nutrition, has relaunched a newly formulated version of its Barista oat drink in the UAE. Voted the best for coffee by baristas, the new and improved Alpro Barista Oat is a fully plant-based, dairy-free milk alternative. The drink is known for bringing out the best in coffee beans however the coffee is brewed, delivering a creamier taste and quality micro-foam. Alpro Barista Oat also contains only naturally occurring sugars, is

Antoine Moukarsel, head of marketing for the Middle East and plant-based and waters lead at Danone, said: “Consumers are increasingly making more responsible choices when it comes to their food. UAE consumers who are passionate about food and fitness are sure to make Barista Oat drink a part of their coffee ritual and support wholly plant-based foods that are both healthy and sustainable.”

Alpro also offers three other plant-based drinks – Barista Almond, Barista Soya and Barista Coconut – and a range of lactose-free foods.

alpro.com

Built on the promise of 30-minute, free delivery, guaranteed dinein menu prices and a 0 percent commission model, food delivery app Cari is emerging as an industry disruptor and indispensable, reliable buddy for Dubai’s best restaurants. Already up and running in Kuwait and Saudi Arabia, the app invites brands to take advantage of their delivery platform’s existing customer base, reach new customers, increase sales and grow business faster. getcari.com

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

Contact

Bahrain: Fine Foods

Egypt: AM Foods

Jordan: Frozen Food House Co.

Kaylani Food Center

Kuwait:

Alyasra Foods

Azzad Trading Group

United Supply Food Services

Oman:

Chef Middle East Oman

Qatar:

Chef Middle East Qatar

Deliopolis

Qatar National Import & Export Co

Saudi Arabia:

Arabian Food Corporation

Gulfwest Company Riyadh

Gulfwest Company Jeddah

UAE:

Aramtec

Chef Middle East Abu Dhabi

Chef Middle East Dubai

Faisal Al Nusif Trading Company

Rastelli Global Middle East

Transmed Overseas Incorporated

HORECA LEBANON BRINGS A BUZZ BACK TO BEIRUT

The latest edition of HORECA Lebanon, held from April 25-28, 2023, ended on a high note. More than 12,000 visitors, 160 exhibitors and 100 international culinary experts gathered together at Beirut’s Seaside Arena for four days of networking.

The opening day of HORECA Lebanon on April 25 welcomed a wide range of prominent figures from the industry, including Lebanese Minister of Tourism, H.E. Walid Nassar, ambassadors, presidents of associations, media representatives and celebrity chefs. H.E. Nassar presented awards to a number of Lebanese chefs who have promoted Lebanese cuisine worldwide, namely: Antonio Bachour, Alan Geaam, Philip Khoury, Joe Barza, Maroun Chedid, Charles Azar, Youssef Akiki, Samaan Hilal, Hussein Hadid, Cynthia Bitar, Pierre Abi Hayla, Aline Kamakian, Souheil Ghazal, Tarek Alameddine, Rodi Rizk, Simon Manoukian, Dany Khairallah, Georges Dakkak and Sleiman Khawand.

Under the theme “Connect. Be Inspired. Explore,” the renowned trade show attracted decision-makers, senior professionals, beverage experts, hospitality leaders and buyers. Discussions on the latest innovations and trends in the hospitality and foodservice industries were held during the four-day event, which encouraged positive dialog.

More than 30 buyers from Europe and beyond were invited to HORECA to discover the newest products and promote Lebanese production across the world. The Hosted Buyers’ Program was organized in collaboration with the Association of Lebanese Industrialists (ALI), which is working hard to boost exports from Lebanon.

Reflecting on the event, Joumana Dammous-Salamé, managing director of Hospitality Services, said: “We have worked hard to put together this special edition, celebrating the essence of Lebanese hospitality, built on agility, creativity, hard work and a will to survive. We would like to honor the achievements of our peers and our determination to reimagine the industry of tomorrow. We can achieve great things when we move together.”

In addition to the exhibition area, this year’s event included:

HORECA Talks: more than 20 sessions with over 100 speakers. The talks addressed the latest industry trends, as well as challenges and opportunities for Lebanese companies. Panelists included hoteliers, restaurateurs, chefs and tourism experts.

HORECA Stage: hosting competitions, masterclasses and sessions with renowned local and international guests. The culinary masterclasses and Q&A sessions were held with famed chefs, including Michelin-starred chef and restaurateur Alan Geaam, as well as award-winning Lebanese chefs Antonio Bachour and Philip Khoury.

Alongside the masterclasses, the HORECA Stage shone a bright light on the skills of junior chefs and bartenders studying hospitality management. In addition, the Latte Art and Lebanon Coffee in Good Spirits competitions were held for professionals.

HORECA Innovations: a pavilion featuring innovative products and locally made substitutes. Out of the 46 entries, the advisory board selected 25 products to be put on display at the event. The creators of the products were awarded for their ingenuity.

HORECA Theatre: a platform for Lebanese chefs to conduct masterclasses and tastings. The sessions showcased an array of themes, such as desserts infused with local flavors, the incorporation of wild herbs into dishes, a blend of Lebanese and Spanish cuisine, unique garnishing techniques for pear desserts, delectable bonbon pralines and pastry pies, the story of Lebanese grapes and a contemporary twist on signature local dishes.

The 28th edition of HORECA Lebanon will take place from April 16-19, 2024.

horecashow.com

HORECA JORDAN ON THE HORIZON

HORECA Jordan's ninth edition is set to take place from October 17-19, 2023. Here's what to expect from the popular hospitality and foodservice trade show.

As a key meeting place for industry professionals, HORECA Jordan is gearing up to welcome hospitality and foodservice companies, hotel operators, chefs and investors from across the region and beyond to Jordan International Exhibition Center in Amman. It is anticipated that around 9,000 visitors will attend the show to connect and do business with 120 local and international exhibitors.

In true HORECA Jordan fashion, the trade show will be held under the patronage of the Jordanian Ministry of Tourism and Antiquities and is organized in cooperation with and supported by the Jordan Tourism Board, the Jordan Hotel Association and the Jordan Restaurant Association.

Thuraya Husseini, chairperson and CEO of Lawrence & Husseini Consult, HORECA Jordan organizer, said: “As always, we are thrilled to be hosting HORECA Jordan and to bring together industry players from around the world. The event is an excellent place for people to network and find opportunities to work together."

Apart from the exhibition area, HORECA Jordan will host a series of culinary competitions aimed at identifying and rewarding young talents. The contests will be judged by international chefs. Other events include the Bed Making Competition, Barista Competition and Art of Service Competition.

Joumana Dammous-Salame, managing director of Hospitality Services, the firm behind the HORECA Network, said: "HORECA serves as a key business meeting platform. We are looking forward to celebrating the best of Jordan's hospitality and foodservice industries and to bring together professionals to discover the latest trends, new products and more."

horeca-jordan.com

SAUDI HORECA GEARS UP FOR 12TH EDITION

Saudi HORECA Riyadh is set to celebrate its 12th edition at Riyadh International Convention and Exhibition Center from November 27–29. We reveal what makes it the Kingdom’s most valuable hospitality and foodservice exhibition, and why professionals should visit the show.

Established in 2011, Saudi HORECA Riyadh is a business platform for hospitality and food-related companies to meet, interact and do business. The exhibition extends across 20,000 square meters and attracts around 35,000 trade visitors.

“Given the rapid pace of development in Saudi Arabia and the ambitious plans for Vision 2030, it is critical to have events like HORECA to showcase the latest concepts and innovations. The Kingdom is booming, so we anticipate a greater number of exhibitors and visitors this year,” said Jad Taktak, general manager of Semark, the organizer of the show.

Indeed, with all eyes on Vision 2030 and related large-scale investments in tourism, the event provides a vital gateway for those looking to unlock Saudi Arabia's hospitality and food sector potential.

Joumana Dammous-Salame, managing director of Hospitality Services, the firm behind the HORECA Network, said: "Saudi Arabia continues to push boundaries, and we are delighted to be back with another edition of HORECA KSA Riyadh. It promises to be an outstanding event, particularly as the hospitality scene in the Kingdom is so dynamic, with countless new concepts and projects seeing the light of day."

Besides its status as a strategic meeting place, Saudi HORECA never fails in its other mission of highlighting the skills of rising talents. Indeed, more than 250 participants will compete in the renowned Hospitality Salon Culinaire in a bid to impress a panel of international judges, while the Barista Competition will crown its 2023 champion. saudihoreca.com

SALON DU CHOCOLAT ET DE LA PÂTISSERIE RETURNS TO KSA

Salon du Chocolat et de la Pâtisserie is debuting at Riyadh’s International Convention and Exhibition Center from November 27-29, 2023. Following on from a successful first edition in Jeddah earlier in the year, we map out the main highlights of the show.

As a globally recognized platform that brings together renowned chocolatiers, pastry chefs and chocolate enthusiasts from around the world, Salon du Chocolat et de la Pâtisserie is an ideal place for chocolate and confectionery brands to introduce their exceptional products to the public.

“As the second Salon du Chocolat et de la Pâtisserie in the Kingdom and the first in Riyadh, we are excited to be expanding the concept in Saudi Arabia, a country that is growing at a phenomenal rate,” said Joumana Dammous-Salamé, managing director of Hospitality Services and co-organizer of the event.

From bean to bar, visitors will have the opportunity to delve into the fascinating world of chocolate, from its origins and production techniques to the latest trends and innovations. In addition to gathering together over 60 exhibitors, the show will also feature a Chocolate Fashion Show, Pastry Show, Choco Demo and Salon du Chocolat Junior.

"We are delighted to bring the second edition of Salon du Chocolat et de la Pâtisserie to Riyadh after the tremendous success of our inaugural event in Jeddah," said Jad Taktak from Semark, the event's co-organizer. "Our goal is to create an immersive and interactive experience that celebrates the artistry, craftsmanship and joy of chocolate. With an impressive lineup of exhibitors, live demonstrations and engaging workshops, we are confident that this year's edition will exceed the expectations of chocolate lovers in Riyadh."

The event is held concurrently with HORECA KSA Riyadh. salonduchocolat-riyadh.com

LIVE BEIRUT’S SIXTH EDITION COMING SOON

Whisky enthusiasts and connoisseurs have reason to celebrate as the highly anticipated sixth edition of Whisky Live Beirut is set to return to the city’s Seaside Pavilion from November 8-10, 2023. Showcasing exceptional whiskies from around the world, the event promises to be the most immersive and memorable yet.

Whisky Live is a globally recognized platform that brings together distillers, brands and whisky enthusiasts to explore and indulge in the world of fine spirits.

The sixth edition of Whisky Live Beirut aims to surpass all expectations, offering an unparalleled opportunity for attendees to discover an extensive range of whiskies, from well-established names to emerging and artisanal distilleries. Exhibitors from renowned whisky-producing regions, including Scotland, Ireland, the United States, Japan and beyond, will be present to showcase their craftsmanship and share their passion for the spirit.

Joumana Dammous-Salamé, managing director of Hospitality Services, the event organizer, said: "Our aim is to create an immersive and interactive platform that not only celebrates the artistry of whisky-making, but also fosters a vibrant community of whisky enthusiasts. With an exciting lineup of exhibitors, masterclasses and unique experiences, we are confident that this year's edition will be fantastic."

The program of masterclasses, tasting sessions and interactive experiences will provide attendees with a deeper understanding and appreciation of the rich history, production techniques and tasting notes of various whiskies.

In addition to the exceptional whisky offerings, the sixth edition of the show will also feature several boutiques, where attendees can explore a wide range of whisky-related products, cigars and accessories.

For the second year in a row, Whisky Live will host the Dine for Cause Table, where exclusive whisky-pairing dinners with celebrity chefs will take place every night. Full proceeds from ticket sales will go to the Lebanese Red Cross.

"Whisky Live Beirut brings positive energy to a city that always finds reason to celebrate. It is the only event of its kind - one that people wait impatiently for - and we are really excited about hosting the sixth edition. It goes to show how much people love whisky!" said Maha El-Khoury, project director of Whisky Live Beirut. whiskylivebeirut.com

FHS ANNOUNCES ITS FIRST SET OF CONFIRMED SPEAKERS

SEPTEMBER 2023

11-14 Sep. AUSTRALIA

FINE FOOD AUSTRALIA Diversified Communications Australia finefoodaustralia.com.au

25-27 Sep. ABU DHABI

FUTURE HOSPITALITY SUMMIT (FHS) & AHIC The Bench futurehospitalitysummit.com/ae

OCTOBER 2023

7-11 Oct. GERMANY

ANUGA Koelnmesse anuga.com

The Future Hospitality Summit has confirmed the first speakers for the region’s flagship hospitality investment platform, taking place from September 2527, 2023 at Hilton Abu Dhabi Yas Island.

FHS brings together the Middle East and Africa’s industry leaders for discussions, deals and insights on the continued growth of the region’s hospitality and tourism sectors.

Confirmed speakers from some of the world’s most dynamic hospitality brands include: Accor chairman and CEO

Sébastian Bazin, Camil Yazbeck, global CDO of Accor; Guy Hutchinson, president and CEO of Rotana; Kevin Jacobs, Hilton’s CFO and president of global development, and Gilda Perez-Alvarado, global CEO of JLL Hotels & Hospitality.

Among the names representing the real estate, asset management, consulting, banking and investment community are: Mariam Al Musharekh, executive director of Human Resources at Miral Group; Raed Kuhail, executive director of digital & technology at Miral Group; Giuliano Gasparini, head of hospitality asset management at Wasl Group; Dale Qi Shen, Mashreq Bank’s VP director of real estate structuring & advisory; Andrew Gilmore, principal economist of The Economist Group, and Nick van Marken, MD of van Marken Consulting. Stephen Sackur, presenter of HARDTalk, will return to FHS as MC for the event.

Technology will once again be at the forefront of the FHS 2023 program, with leaders discussing the future of the hospitality and travel tech stack. Confirmed speakers include Cenk Sidar, CEO and cofounder of Enquire IA.

Under the theme “Focus on Investment,” FHS 2023 will comprise several content tracks, including Investment, Operating Models, Innovation, the Future of Tourism and ESG. In addition to main stage keynotes, interviews and panel discussions, the event will feature a series of networking opportunities, excursions, masterclasses and workshops, including a sneak peek of USALI 2024, a masterclass on best practices for financing hospitality assets and key considerations in the UAE, a student workshop with The Emirates Academy and a Think Tank to discuss the hospitality talent pipeline to develop and attract the best industry professionals.

Once more, the Future Hospitality Summit will be hosting the finals of the Sustainable Hospitality Challenge, a The Hague initiative that sees over 50 schools participate in a global competition that inspires and connects students from around the world to create innovative, regenerative and sustainable solutions. This year’s challenge is proud to announce that for the first time, internationally reputable architecture, technology and design universities will be joining the top-tier hospitality institutions, forming multidisciplinary student teams. futurehospitalitysummit.com

13-17 Oct. ITALY

HOST MILANO

Fiera Milano host.fieramilano.it/en

17-19 Oct. JORDAN

HORECA JORDAN

Laurence & Husseini Consult & Expo Jordan horeca-jordan.com

22-26 Oct. GERMANY

IBA GERMANY

GHM iba.de/en

NOVEMBER 2023

6-8 Nov. UK

WORLD TRAVEL MARKET

RX Global wtm.com/london/en-gb.html

7-9 Nov. DUBAI

GULFOOD MANUFACTURING Dwtc gulfoodmanufacturing.com

8-10 Nov. BEIRUT

WHISKY LIVE BEIRUT Hospitality Services whiskylivebeirut.com

27-29 Nov. KSA/RIYADH

SAUDI HORECA Semark saudihoreca.com

27-29 Nov. KSA/RIYADH

SALON DU CHOCOLAT RIYADH

Semark & Hospitality Services salonduchocolat-ksa.com

THE ultimate peak

Want to learn how to reach the peak with European especially French Cream? When whipping cream, it’s only natural to want to get the best peak! But what does that actually mean?

Making whipped cream requires heavy cream and chefs usually add sugar and vanilla extract as well. A tip for making this is to ensure that everything – from the equipment used to all the ingredients – is chilled. Chef Mohamad Chabchoul agrees that the cold is your friend. He says, “One of the tricks is that the containers you whip the cream in should be in the freezer or placed on ice. That helps in getting stiff peaks.”

Once the process begins, peaks appear in various stages and it’s up to the chef to decide what they want. By looking at their degree of firmness, shape and structure, chefs know which stage of the process they are in – and can stop depending on what they want from the cream. Chef Carmen Hernández says, “The good thing with cream is that it's a very versatile ingredient. If you want to use cream as

a base for a ganache you don't need to whip it more than you need to. For a mousse, for example, I love to make it with ‘soft peak’ cream, because it still gives volume without being stiff.”

What's essential to note is that because the quality dairy cream has at least 30% fat, the resulting textures last longer – even if it takes more time to get there. Perhaps equally important, the fat in dairy cream makes it taste absolutely delicious and it's a great source of protein.

Chefs who truly care about quality ingredients always prefer pure dairy cream since there are no added elements. In today’s era of the more informed and educated customer, there is always a need for more natural and traditional ingredients such as soy, emulsifiers or stabilizers that are not tampered with.

It's all in the details Chef Mohamad Orfali says. “It’s important to understand the brand, to understand the fat content and then think about how to use the cream. Give it time, and pay attention to the details.”

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or FranceAgrimer. Neither the European Union nor the granting authority can be held responsible for them.

Peak perfection

Here’s a breakdown of the different types of peaks when whipping cream.

The first stage is the soft peak, as the name suggests they can be very soft and don’t hold their shape for long. Trails will start appearing in the cream mixture, and when the beaters are lifted, the peaks will curl back into themselves and disappear.

Next, comes the medium peak, these hold their shape for a bit longer. The mixture looks firmer but is still soft, while having a strongerlooking structure. When the beaters are lifted, the peaks will form and curl down at the ends.

Finally, stiff or firm peaks have tips that don’t curl at all. The mixture will be glossy and the peaks will be straight. Watch out, don’t go too far or too fast or you’ll end up making butter instead!

A VIEW FROM THE TOP WITH AWARD-WINNING

French-Tunisian chef Aïmen Samhoud, winner of MBC Top Chef 2022, now heads the kitchen at Fairmont Grand Hotel Genève. Here he reflects on his remarkable journey to date and tells us why he believes being prepared to take risks and an ability to keep calm under pressure helped him clinch the prestigious title.

What are your earliest kitchen memories?

My passion for food, which was nurtured by my mother, ignited my desire to become a chef. Growing up in a family that valued home-cooked meals, we rarely dined out or ate frozen food. I consider myself fortunate, as our meals were made from ingredients sourced directly from the farm, including milk, eggs and chicken. As a child, I didn’t fully grasp the importance of this privilege. However, my fascination with the kitchen and the questions I asked my mother about recipes were signs of what I came to recognize was a budding curiosity. This passion deepened when I enrolled at the renowned Paul Augier College in my hometown of Nice. It was during my first professional experience in the culinary industry that I realized being a chef was my true calling.

What or who inspires you in the kitchen?

My mother and two-Michelin-star chef Marcel Ravin have been profound sources of inspiration for me. However, my diverse experiences at countless restaurants and extensive travels have shaped my culinary journey. Time spent at renowned establishments in the US, prestigious hotels in Cannes, Monaco and Sweden, has collectively contributed to my growth. Yet, my mother and Ravin defined the person and chef I have become today. I am forever grateful to them, as they have helped me find my identity. When you dine at my restaurant, you get a sense of all my experiences, as they have become an integral part of my culinary expression.

What was the biggest challenge you faced on Top Chef?

Time was extremely hard to manage on Top Chef. I couldn’t believe the way that even two hours could pass by in the blink of an eye. Furthermore, each challenge came with its own difficulties. Some of them were incredibly memorable - for example,

when they invited two-Michelin-starred chef Sebastien Vauxion to prepare a threecourse menu. I remember thinking that his style of cooking was similar to mine and telling myself that despite facing so many difficulties, I would win. I was right about that! Finally, preparing 12 courses in two and a half hours with six chefs remains one of the toughest, yet most enjoyable experiences of my life.

Did you learn anything from the judges or fellow competitors that you plan to incorporate into your own cooking?

From the judges, I learned to temper my creativity, which can be overwhelming at times. I took their advice on board and became more focused on their needs and likes. From my fellow contestants, especially Ashruf, Wasan, Majed and Muhana, I learned that one can’t make it through tough times without the support of close friends. They gave me energy and kept pushing me throughout the competition, until, unfortunately, they left. With that in mind, I’d like to thank them for being so supportive.

Life has taught me valuable lessons, like how to transform stress into a strength rather than a weakness.

MBC Top Chef is known for its high-pressure challenges and time constraints. How did you handle such intense conditions?

Remaining calm and collected is a mindset that I have always had. I find comfort in pausing, reflecting and carefully considering my next step before taking action. Life has taught me some valuable lessons, particularly how to channel stress and transform it into a strength rather than a weakness. As a chef, battling stress is an ongoing challenge, especially during high-volume services. There are times when it’s difficult to remain calm, as exemplified by the incident during the cold war episode. However, I prevailed and emerged even stronger.

What was your most memorable moment from the show?

I will always remember the moment when they invited mothers to the kitchen. My mother hates traveling - the furthest she has ever traveled by plane was from Nice to Tunisia. But because mothers will do anything for their children, mine ended up taking three planes and traveling 10 hours to come and support me! That is something I will never forget. I also have fond memories of the second episode, which I won because of my love for fashion. I love wearing stylish clothes, so this episode suited me perfectly.

How did you use the judges’ feedback to improve your dishes and technique?

I value feedback, even when it’s negative, as it helps me to get better, and I would like to thank the judges for their honesty. Because of their advice, I was able to change things that I didn’t realize needed adjusting at the time, particularly when they said that I could be overly creative and too daring.

Winning MBC Top Chef is a huge achievement. What do you think gave you the edge over other contestants? Winning is a huge accomplishment that many can only dream of. I knew how fortunate I was to be contacted by the show and that taking part offered the chance of a lifetime. Embracing risks has always been a part of my nature and I believe this gave me an edge over the others. Participating in Top Chef, one of the most challenging cooking competitions, was an opportunity to push boundaries, surpass my limits and truly test myself. From the very first episode, I stepped outside of my comfort zone. It was this unwavering determination and mindset that I think earned me the title.

mbc.net

BUILDING ON A BRIGHT FUTURE

With the global economy heading toward full post-pandemic recovery, the future of the hospitality industry in the Middle East looks positive. A popular destination for tourism and business travel, the region is likely to experience continued growth, driven by increasing disposable incomes, an expanding middle class in emerging economies and government initiatives to promote tourism.

Key areas that I believe will shape the future of the industry in the region and support competitiveness include:

Diversification of offerings

To cater to evolving consumer preferences, hotels in the Middle East are expected to diversify their offerings beyond traditional luxury and business segments to include a future focus on experiential travel, wellness, eco-friendly practices and immersive cultural experiences.

Sustainable practices

With growing global concerns about climate change and sustainability, Middle Eastern hotels will likely prioritize eco-

friendly practices, including energyefficient buildings, waste management systems, water conservation and the use of renewable resources. Guests are already beginning to seek out environmentally conscious hotels and governments may incentivize or mandate sustainable practices.

Technology integration

Technology will continue to play a significant role in shaping the hospitality industry. Hotels are expected to adopt advanced technologies to enhance operational efficiency, guest experiences and safety measures. Digital platforms and mobile apps will be utilized to streamline bookings, personalized services and contactless interactions.

Shift in guest expectation

As travelers become more tech-savvy and experience-driven, their expectations will evolve. Middle Eastern hotels will need to provide seamless connectivity, high-speed internet access, personalized services and immersive experiences to cater to the needs

of the modern traveler. Customization, authenticity and unique local experiences will be the new standard.

Evolving business models

With the rise of online booking platforms, vacation rentals and alternative accommodation, traditional hotels may have to explore partnerships or invest in shared economy platforms to stay competitive. Some hotels will likely focus on niche markets, such as boutique hotels, ecolodges or themed resorts to differentiate themselves.

Geopolitical factors

Geopolitical stability and regional conflicts will continue to significantly impact the Middle East hotel industry. Peace agreements, political developments and changes in visa regulations will affect tourism flows and investment opportunities. Some regional destinations have already witnessed significant developments and tourism growth. Among the hotspots making waves are:

Jad Shamseddin, COO, Aleph Hospitality, explains why diversifying its offerings and incorporating new concepts will help the Middle East’s hotel industry to tap into rising demand and edge the competition.

Dubai

Long a major regional destination for hotel development, Dubai boasts a wide range of luxurious and iconic hotels. Its diverse tourism offerings and thriving business environment attract both leisure and business travelers, driving the need for still more accommodation.

Riyadh

As an established destination for events, Riyadh has traditionally attracted business travelers. The city is now experiencing a surge in hotel development.

Jeddah

A major commercial and cultural center in Saudi Arabia, Jeddah is witnessing significant hotel development. Its Red Sea coastline and UNESCO World Heritage sites make it an attractive destination for leisure travelers.

Abu Dhabi

Positioning itself as a global tourism and business hub, complemented by cultural attractions, entertainment offerings and major events, Abu Dhabi is in the midst of an extensive development of luxury hotels, resorts and beachfront properties.

Cairo

A vibrant city with a rich history and cultural heritage, alongside a strategic location, Cairo has been developing its hotel offerings in recent years.

With so much development underway, the region will need to diversify its offerings to edge the competition.

Eco-friendly and sustainable resorts

With a growing global focus on sustainability, eco-friendly resorts are gaining popularity in the Middle East, incorporating environmentally friendly practices and the use of sustainable materials.

Cultural and heritage hotels

Building on the rich cultural heritage of the Middle East, the trend for transforming historical buildings, palaces and traditional homes into boutique hotels is on the rise.

Health and wellness retreats

These increasingly popular retreats focus on relaxation, rejuvenation and holistic wellbeing.

Luxury glamping

Neom,

Red Sea, Diriyah and other giga projects

With an emphasis on luxury, sustainability and unique experiences, these mammoth projects in Saudi Arabia offer huge potential for the hotel industry. The projects are part of the Kingdom’s broader Vision 2030 initiative, aiming to diversify the economy.

Diversifying the offerings

With so much development underway, the region will need to diversify its offerings to edge the competition and attract clients by introducing new concepts, such as:

Desert resorts

The Middle East is well suited to expand its offerings of inspired unique desert resorts, giving guests authentic experiences at luxurious accommodation, complete with scenic landscapes.

Glamorous camping is gaining popularity in the region, offering a unique combination of luxury and outdoor experiences.

Themed and entertainment hotels

The region is seeing the emergence of hotels offering immersive experiences within segments such as sports, adventure and movies, combining accommodation with entertainment.

alephhospitality.com

NEW PROJECTS

TAPPING INTO THE GREAT TRAVEL REBOUND

Hoteliers and other industry experts agree that the outlook for the regional travel and tourism industry is bright, buoyed by post-pandemic demand and renewed confidence, together with several successful high-profile events and promotional campaigns in key destinations. In our special report, 10 influential hoteliers tell us what their brands are doing to align their offerings with the expectations of their guests, whose demands are very different from their predecessors, and share their ambitious expansion plans, which include new openings and robust project pipelines extending from Saudi Arabia to Algeria.

P.54

WHY THE GCC IS WELL PLACED TO CAPITALIZE ON THE WELLNESS TREND

P.35 TRAVEL REDEFINED

P.48 BRIGHT OUTLOOK FOR GCC HOTEL INDUSTRY

P.50

A NEW CHAPTER IN THE REGION’S GROWTH STORY

P.47 GROWING WITH THE MIDDLE EAST

FEATURING

TRAVEL REDEFINED

The regional travel industry is booming, buoyed by increased confidence, pent-up demand and MENA countries’ successful efforts to position themselves globally as attractive destinations. However, today’s travelers have different requirements, priorities and wish lists. Ten industry experts explain how their hotel brand is adapting to accommodate a new era of guests, while also sharing their far-reaching regional expansion plans.

FOUR SEASONS HOTELS AND RESORTS

Cairo Capital and Luxor. The Middle East continues to be of great importance to Four Seasons given the region’s distinct heritage and culture of warmness and hospitality.

MICE and business travel revival

At Four Seasons, we embrace a flexible, dynamic and proactive approach to provide those traveling for business with the tools needed to achieve the core purpose of their travels. At the same time, we believe that guests traveling for business shouldn’t have to compromise when it comes to leisure, luxury and comfortability.

SIMON CASSON

President, Hotel Operations - Europe, Middle East and Africa (EMEA), Four Seasons Hotels and Resorts (Casson is due to leave his role at the end of September 2023) fourseasons.com

simon_casson

Brand growth story: a snapshot

Since the foundation of Four Seasons Hotels and Resorts in 1961, we have constantly evolved to meet the changing needs and desires of our guests, residents and employees, while expanding our portfolio. We currently operate 126 hotels and resorts with 53 residential properties in major city centers and resort destinations across 47 countries. In addition, we have over 50 projects under planning and development worldwide.

Consumer trends to note

We have continually raised the bar on providing services that enhance the stay experience for guests by anticipating needs and offering innovative solutions. In 2015, we introduced our mobile application, making it easier for guests to check in and out, book airport transfers and make dining reservations. In 2017, we introduced Four Seasons Chat, an award-winning platform that allows guests to connect with our staff before, during and after their stay in over 100 languages.

In terms of sustainability, our environmental, social and governance (ESG) program, allows us to leave a lasting, positive impact

on our communities, centred on two pillars: planet (environmental impact) and people (social impact).

Emerging destinations and feeder markets

We are experiencing incredible momentum and interest, especially within the MENA region. To meet the rise in demand, we have scheduled upcoming hotel and residential projects to be opened in Diriyah, Jeddah, Neom and the Red Sea in Saudi Arabia. Within other key GCC markets, we have several new properties lined up for Doha at The Pearl-Qatar, Muscat and new residences in Bahrain Bay. Additionally, we have plans to further expand our presence in Egypt, with upcoming projects located in New

With the return of MICE and business travel, we continue to see growing demand for creative meeting spaces and interactive events. We strive to obtain a deep understanding of what is required at our destinations and then identify the best way to provide what’s needed. This includes technology-backed solutions to help hold meetings and other on-demand services. We are proud to host corporate events that celebrate the spirit of bringing people together to connect with one another and customize the details of every stay and occasion.

In the MENA pipeline for 2023 onwards

Four Seasons Resort and Private Residences Muscat (Oman); Four Seasons Hotel Luxor and Four Seasons Hotel and Private Residences New Cairo Capital and Madinaty (Egypt); Four Seasons Hotel and Private Residences Jeddah at the Corniche, Four Seasons upcoming Resort Neom on Sindalah, Four Seasons Hotel Diriyah and Four Seasons Resort at the Red Sea (Saudi Arabia).

Brand growth story: a snapshot

Radisson Hotel Group has been in the region since 1980 and in Saudi Arabia since 2002. Today, the Kingdom makes up 50 percent of our portfolio in the Middle East. The Radisson family of brands can be found around the world in more than 120 countries, with currently over 1,700 hotels in operation and under development.

Radisson Hotel Group operates the business in EMEA and APAC with over 1,150 hotels in operation and under development.

Consumer trends to note

One notable trend is the resurgence of business travel and the rise of workcations. The increased vaccination rates and easing of travel restrictions have led to a demand for in-person connections, team reunions and conference attendance. Experiential tourism is another prominent trend, with

travelers seeking meaningful engagements with the local culture, history, food and environment. Technology, particularly artificial intelligence (AI), plays a significant role in enhancing the travel experience. AI is used for customer service through chatbots and instant messaging apps, providing quick responses and improving efficiency. Its ability to collect and analyze data helps businesses draw insights about customers, business practices and pricing strategies.

Multigenerational trips have also gained popularity as families seek to make up for lost time. Sustainability, meanwhile, remains a top priority for travelers who are increasingly seeking environmentally friendly destinations. Hotels and travel companies are implementing comprehensive sustainability programs, with the Radisson Hotel Group’s goal to achieve Net Zero by 2050 indicating our significant commitment.

Emerging destinations and feeder markets

We currently operate 53 hotels and resorts in the Middle East and are are looking to grow our portfolio to 150 hotels in operation and under development in the region by 2030. With our 10 distinctive hotel brands, we have been making waves across crucial feeder markets in the Middle East, including Saudi Arabia and the UAE, with upcoming openings in Oman, Kuwait and Jordan. Saudi Arabia remains one of the most dynamic markets in the region for us, as we see several openings across the country this year. As religious tourism continues to boom, we are also planning three new hotels in Makkah in 2023.

MICE and business travel revival

On the business side, our focus is oriented toward corporate and MICE segments. We are working on a new proposition aligned with what consumers need, based on an average length of stay increasing from 1-2 nights to at least 3-4. It has become easier to combine leisure and business in the same trip and companies are more flexible about this. Most of the time, business remains the driver for the trip and leisure is arranged as an extension of the business trip. To further enhance the leisure experience, we strive to deliver a clear and seamless value proposition. One aspect of this involves providing a smooth booking experience within the same reservation, even if the leisure portion of the stay takes place at a different property. We also now include our loyalty program benefits for the entire stay.

In the MENA pipeline for 2023 onwards

New hotels for 2024 include: Radisson Hotel Jeddah Tahlia, KSA; Radisson Blu Resort Riyadh Hills, Shalala, KSA; Radisson Blu Hotel, Amman Galleria Mall, Jordan; and Park Inn by Radisson Kuwait Hotel & Apartment.

TIM CORDON

COO Middle East & Africa, Radisson Hotel Group radissonhotels.com radissonhotels

Brand growth story: a snapshot

The first Shangri-La hotel opened its doors in Singapore in 1971. Today, we operate over 90 luxury hotels and resorts in destinations across the Middle East, Asia, Africa, Europe and North America. The evolution of our brand is evident in our expanding global footprint, notably with the opening of Shangri-La Jeddah in early 2022. A cornerstone of our brand’s evolution was the launch of our "#FindYourShangriLa" campaign, developed in partnership with GRAMMY® awardwinning director Dave Meyers.

Consumer trends to note

At Shangri-La, we meticulously track consumer insights, recognizing the rapidly evolving expectations of high-end travelers. In line with our commitment to corporate citizenship and sustainable development, we hold ourselves accountable to evolving international standards. Our focus areas are organized into four pillars: our business;

our communities; our environment; and our people. Recognizing the increasing demand for sustainable travel from today’s consumers, our approach to hospitality is deeply rooted in sustainability. Projects such as our Rooted in Nature initiative indicate how our long-term investment in our properties extends to a deep commitment to our environment and communities. Through this program, we have made notable strides in sustainable sourcing by working closely with local farmers and small businesses. In addition, we have set ambitious reduction targets for carbon emissions, energy, water and single-use plastics.

In response to modern demands, we have developed a customer-centric digital ecosystem to enhance personalized experiences. A prime example of this commitment is the recent revamp of our loyalty program, now known as ShangriLa Circle, and our 24/7 WhatsApp service, which allows our guests to engage on

their own terms. This service has received significant appreciation, including at our newest property in Jeddah. Recognizing the rise of blended travel, we understand the increasing integration of work and leisure in our guests’ lives. Consequently, we are developing insight-based leisure offerings and destination experiences that provide enriching opportunities for ‘bleisure’ travelers.

Emerging destinations and feeder markets

With our headquarters in Hong Kong and a significant number of our hotels located in Asia, Shangri-La has always maintained a strong presence in the region. Traditional source markets for our group, such as the US and UK, continue to show strong momentum. Simultaneously, we remain focused on other source markets with strong growth potential for Shangri-La, including the Middle East and India. This strategic prioritization recognizes the significant potential of the GCC markets, both in terms of outbound travel and as avenues for future expansion.

MICE and business travel revival

At Shangri-La, we understand the revitalized energy in the MICE and business travel sector. We have noticed a strong preference amongst our guests for inperson meetings and interactions, reflecting the innate human desire to connect. Our commitment to these segments extends beyond equipping our hotels with stateof-the-art meeting facilities. We believe in curating inspiring and unique spaces that foster connections and inspire creativity. An example of this commitment is the transformation of traditional spaces, such as swimming pool areas, into social event setups that blend function and aesthetics.

NICOLAS HAUVESPRE

Vice-president, Commercial, for Middle East, Europe, India, Americas, Shangri-La Group shangrilahotels shangri-la.com

ROTANA

Brand growth story: a snapshot

Rotana first opened its doors in 1993 with Beach Rotana in Abu Dhabi and has grown considerably over the last 30 years. Today, we manage a portfolio of over 100 hotels and serve more than 6 million guests per year across our properties throughout the Middle East, Africa, Eastern Europe and Türkiye. We currently have six brands under the Rotana brand.

Consumer trends to note

In the last two years, we’ve seen a rise in green tourism as customers increasingly prioritize sustainability in their purchasing decisions. Travelers today are more conscious of the environmental impact of their lifestyles and, in line with this, Rotana has successfully implemented several ecofriendly solutions across its hotels.

Similarly, technology continues to shape consumer behavior in various ways and hotel groups are increasingly implementing the latest tech solutions to ensure a seamless and eco-friendly customer journey. In recent years, ‘bleisure’ travel has gained popularity as consumers seek to combine work and leisure trips. With the rise of hybrid working and remote work models, people are taking advantage of their travel opportunities by extending their stays.

Emerging destinations and feeder markets

As a homegrown brand, we view the UAE as a key market feeder, followed by KSA, the broader GCC and Europe. In terms of development, we are focusing on KSA and Egypt as key markets. In KSA, we are

planning to develop seven new hotels which will almost triple the number of rooms we run in the Kingdom to 6,000 over the next four years. In Egypt, we are gearing up for six new openings, with properties in the pipeline in New Cairo, Luxor and North Coast. Eyeing regional expansion, Rotana plans to make its foray into Algeria with the launch of Azure Rotana Resort & Spa set to open in 2023.

Globally, we announced at the Arabian Travel Market (ATM) our foray into the UK market, with the addition of 104 keys under the Centro brand.

MICE and business travel revival

The MICE sector continues to grow, with the region hosting an increasing number of global exhibitions and major events, including COP 28 in November 2023, and more scheduled for the coming years. In Abu Dhabi, our properties have recorded an average of three nights’ stay for business travelers. In 2022, our event and conference MICE team organized 16,126 events catering to approximately 1 million attendees overall.

Facts and figures

We consistently saw hotels’ occupancy levels exceeding 80 percent in the last quarter of 2022. In Q1, 2023, the occupancy to date is 72 percent and we expect the momentum to continue this year. As part of our strong development pipeline, we aim to reach 120 operating hotels across 28,000 keys by 2030, in addition to another 50 hotels with approximately 10,000 keys. In the MENA pipeline for 2023 onwards Our project pipeline includes: Azure Rotana Resort & Spa, Oran, Algeria (2023); Bloom Arjaan by Rotana, Saadiyat Island, Abu Dhabi, UAE (2023); Luxor Rotana Resort, Luxor, Egypt (2025); White Palace Rotana Resort, Cairo, Egypt (2025).

GUY HUTCHINSON

President and CEO, Rotana guy.hutchinson rotana.com

Brand growth story: a snapshot

Over the years, we’ve strategically expanded our presence in the Middle East and Africa, entering new markets and strengthening our position in existing ones. This strategy has allowed us to serve a broader range of customers and offer more diverse options.

We have also invested in several initiatives to provide an exceptional guest experience, introducing innovative design concepts to create modern and welcoming spaces. Technological advancements, meanwhile, are enabling us to stay ahead in the digital age. Using data analytics and AI, we have gained valuable insights to improve our online booking conversions but also used data to increase operational efficiencies and enhance the guest experience.

Consumer trends to note

Today, consumers are increasingly emphasizing the importance of sustainability. Guests are looking closely

at a brand’s green credentials, from energy-saving measures, waste reduction initiatives and the use of renewable resources to engagement in community and environmental conservation efforts. By incorporating sustainable practices into our operations, we can meet the expectations of environmentally conscious guests and contribute to a greener future.

Technology is another game-changer. Nowadays, guests want seamless digital experiences and personalized services. This means offering features like mobile check-in/check-out, keyless entry systems, automated room controls, voice-activated devices and customized recommendations based on data analysis.

Blended travel is growing in popularity. Travelers now seek accommodation and services that cater to both work and relaxation. That includes flexible workspaces, high-speed internet access, meeting facilities and recreational amenities.

Emerging destinations and feeder markets

We have continued to expand our presence in the UAE, with new openings in Dubai and Abu Dhabi, and our first hotel is planned for Ras Al Khaimah. We also recently signed our first hotel in Egypt. Additionally, we are pleased to be part of the exciting growth in Saudi Arabia, with new hotels opening soon in Jeddah adding to our portfolio across Tabuk, Hail, Gizan and the Holy Cities. Domestic and intra-regional travelers continue to be our top source markets, but we have seen significant interest and visitation from feeder markets such as India, Italy and South America. We also anticipate seeing increasing numbers from China.

MICE and business travel revival

We understand how important it is to provide exceptional venues and facilities for MICE events and business travelers. We recognize the significance of technology in enhancing the experience of MICE and business travelers, while offering customized packages and incentives tailored to their requirements. Our properties offer stateof-the-art meeting spaces, conference rooms and exhibition areas, equipped with advanced audio-visual technology and high-speed internet connectivity, catering to the diverse needs of corporate clients and event organizers. Our strategic locations also play a crucial role in our offerings.

Facts and figures

Millennium Hotels and Resorts has a global presence with a portfolio of over 150 hotels and over 40,000 rooms in more than 80 locations spread across the Middle East, Africa, Asia, Europe and North America. We have 54 hotels and over 17,000 rooms in operation and over 30 hotels under development across the Middle East and Africa.

FAHAD ABDULRAHIM KAZIM

CEO, Millennium Hotels & Resorts, MEA millenniumhotels.com

WYNDHAM HOTELS

Brand growth story: a snapshot

Wyndham Hotels & Resorts has seen significant evolution as a global business, since the completion of the company’s spin-off from Wyndham Worldwide in 2018. Wyndham’s growth has been driven by important market entries, the introduction of new offerings - now accounting for 24 distinct brands - as well as strategic acquisitions. These included, over the past year, a new development and growth strategy for the Ramada by Wyndham brand in Saudi Arabia, cementing our offering and presence in one of the most exciting countries for the hospitality industry today.

Consumer trends to note

Staying abreast of the latest visitor trends is crucial, with the shift toward blended travel being a prime example. In a world where remote working and increased flexibility are now the norm, we’re seeing more people opt for vacations that blend business and leisure, in search of the optimal work-life balance.

Technology continues to shape the travel experience, with travelers relying heavily on mobile apps and online platforms for booking trips. They expect seamless digital experiences, from online check-ins and virtual tours to personalized recommendations. Emerging technologies, such as AI, chatbots and voice assistants, are being leveraged in the industry to provide instant assistance and enhance customer service.

Sustainable travel practices have also gained momentum, with travelers becoming more mindful of the environmental impact of their trips and seeking accommodation, transportation options and activities that align with their sustainability values. Our Wyndham Green sustainability program highlights our commitment to helping protect and preserve the environment globally, improving property performance in areas such as energy efficiency, emission and waste reduction, and water conservation.

Emerging destinations and feeder markets

Key cities within the GCC, such as Dubai, Riyadh, Doha, Dammam, Muscat and Manama, are firmly on our radar for continued strategic expansion. Additionally, Africa is experiencing significant growth as a tourism destination.

MICE and business travel revival

The Middle East region is a major hub for business-related travel, with many global corporations having a strong footprint in the region. We have strategically positioned properties in key business destinations, ensuring convenient access to major airports, convention centers and business districts. For example, with Saudi Arabia poised as a high-potential market for business travel, we recently welcomed our 13th Wyndham hotel there - Ramada by Wyndham Riyadh King Fahd Road - with plans for further developments this year.

Facts and figures

Wyndham Hotels & Resorts includes a portfolio of approximately 9,100 hotels spanning 95 countries, with the Middle East and Africa comprising 68 operational hotels. We have plans to open a further 26 hotels in our current pipeline for the region.

In the MENA pipeline for 2023 onwards

Our new hotel openings for 2024 onwards in the MENA region are: Howard Johnson by Wyndham Doha City Center, Qatar (2025); Ramada Hotel & Suites by Wyndham Muscat Al Ghubra, Oman (2026); Wyndham Garden Riyadh Olaya (2026) and Wyndham Garden Riyadh Ghirnatah (2027), Saudi Arabia; Ramada Hotel & Suites by Wyndham Erbil 32 Park (2024) and Ramada Plaza by Wyndham Najaf (2025), Iraq.

DIMITRIS MANIKIS President & managing director, EMEA, Wyndham hotels wyndhamhotels.com

Brand growth story: a snapshot

IHG Hotels & Resorts has a rich history in the Middle East, dating back to 1961 when we opened InterContinental Phoenicia in Beirut, Lebanon. Since then, we have expanded our regional presence. Currently, we have eight of our core brands operating across the Middle East: InterContinental, Six Senses and Hotel Indigo in the luxury and lifestyle collections; voco and Crowne Plaza in the premium collections; Holiday Inn and Holiday Inn Express in the essentials collections; and Staybridge Suites in the suites collections. Most recently, we debuted our luxury brands - Vignette Collection and Kimpton - in the Middle East, with signings in Saudi Arabia.

Consumer trends to note Guests are paying more attention than ever before to how a hotel impacts the world around it, with an increasing

number deciding whether to book a stay based on a property’s carbon footprint, sustainable practices and how it supports the communities in which it operates.

Building on our commitment to responsible travel, in 2021, we launched a 10-year action plan called Journey to Tomorrow that will make a positive difference to our people, communities and the planet. Data-driven personalization is another trend influencing the evolution of the region’s hospitality sector. There is a focus on a traveler-centric approach that depends on careful technology planning and digital infrastructure that creates a seamless experience for visitors.

Emerging destinations and feeder markets

Saudi Arabia is emerging as a key tourism market in the region and our current portfolio in the country stands strong. We are introducing new brands across cities

and giga/mega projects in the Kingdom, and have several hotels in the pipeline. With more than 30 IHG hotels set to open in the Kingdom in the next few years, this will remain a key focus market for us. Similarly, the tourism sector in Egypt has shown significant growth. We recently opened our first Crowne Plaza hotel in Egypt and announced the debut of our lifestyle brand Hotel Indigo across key cities, in addition to signings for brands such as InterContinental, voco and Holiday Inn.

MICE and business travel revival

Corporate travel, group bookings and corporate events have returned strongly in the Middle East and, whether partly or fully in-person, we are meeting this demand and it’s adding to the strong performance we are reporting. Also, IHG Business Edge, our SME program, continues to attract new accounts from small and mid-size companies looking for a smarter way to manage their travel. In markets like the UAE, MICE industry is expanding. Similarly, Saudi Arabia is attracting several highprofile global events and conferences across sectors, which is bringing more travelers to the region.

Facts and figures

We currently operate close to 110 hotels across eight brands in the GCC, Levant and Egypt. We also have 70 hotels in the pipeline across the region, the majority of which will be in Saudi Arabia, the UAE and Egypt.

In the MENA pipeline for 2023 onwards

voco Cairo Arabella Plaza, Egypt (2024); Holiday Inn Riyadh Al Malaz, Saudi Arabia (2024); InterContinental Residences Dubai Business Bay (2024); Crowne Plaza Dubai Business Bay (2024); and voco Jeddah Gate (2024).

HAITHAM MATTAR

Managing director, India, Middle East & Africa, IHG Hotels & Resorts ihg.com

Brand growth story: a snapshot

Louvre Hotels Group benefits from a variety of brand profiles, which give it considerable versatility, from the 5-star Royal Tulip to the 2-star Premiere Classe, also supported by our membership in the distinctive Hôtels & Préférence/ Tempting Places consortia. Our brands are: Royal Tulip; Tempting Places; Hôtels & Préférence; Golden Tulip; Campanile: Tulip Residences; Tulip Inn; Kyriad; and Kyriad Direct. Each brand continues to evolve accordingly, driven by market demand and changing consumer preferences. Factors that are playing a key part in determining industry direction include investment; traveler motivation; requirements post Covid; sustainability; and technological developments.

Consumer trends to note

Sustainability is a headline topic. We are working closely with government institutions and municipalities to take the

best possible approach in our publicprivate partnerships (PPPs), addressing issues such as licensing and standards requirements, brand parameters and brand markers. Destinations that promote sustainability and meet environmentally friendly criteria will undoubtedly attract more travelers. Broadly speaking, we have seen a rebound across the segments, including blended travel (business to leisure) and pilgrimages to Makkah.

Emerging destinations and feeder markets

Emerging destinations span the region, from Tunisia to Algeria. Our popular brands in the 4-star and 5-star category are complemented by other new Louvre Hotels Group brands, alongside several conversions of hotels across the region. One key step has been the development of our first hotel in Saudi Arabia, with Royal Tulip Sharma (Neom), followed by others in Al Ahsa, Riyadh, Makkah, Madinah, Jeddah,

Al Qassim, Unayzah and Buraidah. The feeder markets continue to be outbound from the GCC countries, joined by cities in emerging destinations, such as: Al Ahsa, KSA; Constantine, Algeria; Hammamet, Tunisia; and Manama, Bahrain. Asia remains a strong feeder market, alongside MENA countries and Europe.

MICE and business travel revival

Business travel and the MICE segment is a key market for several of our brands, in particular, the Royal Tulip and the Golden Tulip, whose newly opened Kyriad hotels target the mid-market sector, providing guests with high-speed internet and technical support. We focus heavily on sharing feedback from clients in this segment across our hotels as a learning exercise and to help gain repeat business.

In the MENA pipeline for 2023 onwards

Our project pipeline consists of: Kyriad Muscat, Oman, Q3, 2023; Kyriad Salalah; Oman, Q3, 2023; Kyriad Prestige Le Patio, Algiers, Algeria, Q4, 2023; Kyriad Bejaia, Algiers, Algeria, Q1, 2024; Tulip Inn Russikada, Algiers, Algeria, Q1, 2024; Golden Tulip Tedjini Ben Aknoun, Algeria, Q1, 2024; Golden Tulip Alexandre Constantine, Algiera, Q3, 2023; Kyriad Prestige City Centre, Tunis, Tunisia, Q4, 2023; Golden Tulip President Resort, Hammamet, Tunis, Tunisia, Q3, 2023; Tulip Inn Jardins de Carthage, Tunis, Tunisia, Q3, 2024; Tulip Inn Aziziyah Makkah, KSA, Q3, 2023; Golden Tulip Umm Al Qurah Makkah, KSA, Q1, 2024; Tulip Residences Al Ahsa, KSA, Q1, 2024; Tulip Residences Olaya Riyadh, KSA, Q1, 2024; Golden Tulip Al Horra Hotel & Residence, Manama, Bahrain, Q3, 2025; Royal Tulip Al Hid Resort, Manama, Bahrain, Q4, 2024; and Royal Tulip Faqra, Lebanon, Q3, 2024.

AMINE E. MOUKARZEL President, Golden Tulip - MENA Region goldentulip.com

Brand growth story: a snapshot

Accor manages a vast network of properties, comprising over 988 hotels and resorts which amount to 187,000 rooms in the Middle East, Africa and Asia Pacific region, located in 44 different destinations. Within the Middle East alone, we operate more than 166 properties with over 43,000 rooms. Additionally, we have an active pipeline of 66 properties in the region, which will contribute an additional 14,000 rooms to our overall footprint. Accor’s collection of brands encompassed in the premium, midscale and economy division includes well-known names, such as Swissotel, Pullman, Movenpick, Mercure, Grand Mercure, Novotel, Adagio and Ibis.

Consumer trends to note

In the Middle East, there is a sustained and robust demand for leisure travel in prominent destinations, such as Egypt, Turkey and the UAE. Additionally, corporate travel is making a comeback in

key locations across the region, driven by the growing number of in-person events taking place.

Religious tourism has also experienced an upswing this year, particularly in Makkah and Madinah, with hotels witnessing positive occupancy levels. In the realm of travel decision-making, sustainability and conscious travel have assumed significant importance for guests planning their future trips. At Accor, we prioritize sustainability and conscious travel through various initiatives, which include: encouraging a low-carbon mindset; embracing smart, green hotels; advancing the use of green energy; accelerating progress toward net zero; and eliminating single-use plastics.

Emerging destinations and feeder markets

As Accor in the Middle East region, we are constantly identifying and exploring emerging destinations and feeder markets. With Saudi Arabia opening up to tourism

and diversifying its economy, we see tremendous growth potential in cities like Riyadh, Jeddah and Al Khobar. Egypt remains a popular destination, with a resurgence in tourism to cities like Cairo, Luxor and Sharm El Sheikh. The UAE, meanwhile, continues to attract a large number of travelers, both for leisure and business trips. In terms of feeder markets, China and India continue to play significant roles for the Middle East and Africa region, alongside GCC and European countries, particularly Germany, France, Italy and the UK.

MICE and business travel revival

We are strategically leveraging the booming MICE and business travel market to provide exceptional services and experiences for our guests. Steps being taken include: expanding our portfolio of hotels and resorts across key business hubs and destinations in the Middle East and Africa region; creating state-of-the-art, well-equipped, flexible meeting facilities; offering customized packages and services tailored to the specific requirements of our clients; providing loyalty programs such as ALLAccor Live Limitless, partnerships and implementing sustainability initiatives. We have also embraced new technologies, providing high-speed internet connectivity, advanced audio-visual equipment and other tech-enabled services, while leveraging digital platforms and mobile apps to streamline the booking process, facilitate communication and provide personalized experiences for our guests. In the Middle East pipeline for the remainder of 2023

Our plans include the opening of four new properties in Saudi Arabia, Qatar and Oman. These additions will expand our existing portfolio by over 1,200 rooms in the Middle East.

DUNCAN O’ROURKE CEO, Premium, Midscale, Economy Division Middle East, Africa, Turkey and Asia Pacific, Accor all.accor.com all_mea

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.

BRANDS TO WATCH

The Ascott Limited

One of the leading international lodging owner-operators with properties across Asia Pacific, Central Asia, Europe, the Middle East, Africa and the USA. discoverasr.com

Barceló Hotel Group

SANDEEP WALIA

COO - Middle East, Marriott International marriott.com

s.w.a.l.i.a

Brand growth story: a snapshot

Marriott International opened 24 properties across the region in 2022, including the W Dubai – Mina Seyahi, Marriott Resort Palm Jumeirah and The Ritz-Carlton, Amman. We are on track to add nearly 20 more projects in 2023. The first few months of the year have been very encouraging and we are confident that the upward trajectory in the Middle East will continue this year.

Consumer trends to note

This year, we conducted Marriott Bonvoy’s 2023 Travel Trends research, which analyzed the travel plans of travelers, including those in this region. One thing it tells us is that there continues to be a resurgence in the sector, based, in large part, on increased confidence amongst travelers, who are planning to travel more and spend more than last year. More travelers are also choosing luxury accommodation. In addition, research indicates that sustainability and wellbeing are priorities for travelers. Another trend is the increase in remote working - it’s clear that many travelers plan to take advantage of flexibility, using the opportunity to get away without taking annual leave.

Emerging destinations and feeder markets

We are particularly excited about the growth in Saudi Arabia. Our growth outlook is positive, with more than 35 properties in our development pipeline for the country. We are excited to be part of the largest development projects in the Kingdom, such as the Red Sea Project, Diriyah Gate and Neom. We are also thrilled to introduce new luxury brands into the market, such as St. Regis, EDITION Hotels and the Ritz-Carlton Reserve. We will also see the addition of over 7,000 rooms across the Holy Cities. We expect to open two Fairfield Inns, an Aloft and two Courtyard by Marriott’s in Makkah.

In Madinah, we recently signed a deal with Rua Al Madinah for eight projects situated within the Rua Al Madinah project. Plans also include a new-build Sheraton in Madinah. Our pipeline also includes the debut of Delta Hotels and Renaissance in the Kingdom.

MICE and business travel revival MICE and Business travel remain integral to our business. The region remains in a great position to solidify its position as a prominent destination in the world for events and exhibitions. The MICE sector plays a pivotal role for the region which has the infrastructure and resources to plan and host events of all scales. Events and exhibitions in the region are also important for our business as they drive room bookings and demand into our food and beverage outlets. We are also fortunate to have a wide range of facilities across our portfolio, which puts us in a position to host meetings, conferences and weddings on all scales. We are seeing an increase in our business through meetings, events and business travel and we are optimistic the momentum will continue throughout the year.

In the MENA pipeline for 2023 onwards Nujuma, a Ritz-Carlton Reserve, Saudi Arabia (2024); The St. Regis Al Mouj Muscat, Oman, (2024); and The Luxury Collection in Diriyah, Riyadh, KSA (2024).

Barceló Hotel Group is constituted by four insignias: Royal Hideaway Luxury Hotels & Resorts, Barceló Hotels & Resorts, Occidental Hotels & Resorts and Allegro Hotels. It is the second largest chain in Spain and one of the top 30 in the world in number of rooms. barcelo.com

Boutique group

Boutique Group is a hospitality company that develops historical and cultural palaces into ultra-luxury boutique hotels. boutiquegroup.com

Deutsche Hospitality

Formerly Steigenberger Hotel Group, this is the umbrella brand of the German hotel company Steigenberger Hotels AG, a member of the Huazhu Group since 2020. deutschehospitality.com

Dur hospitality

Dur Hospitality is a leading Saudi hospitality company established in 1976, recognized for its extensive record in managing, developing and operating a wide portfolio of hotels and residential compounds across the Kingdom of Saudi Arabia. dur.sa

ENVI lodges

ENVI is a luxury experiential ecolodge brand and management company. envilodges.com

Kerten Hospitality

Kerten Hospitality is a mixed-use, ESG and lifestyle operator, managing and operating hotels, branded residences, serviced apartments, workspaces and business/social hubs. kertenhospitality.com

Time Hotels

Found in some of the most desirable UAE locations and beyond, Time Hotels provides travelers with international modern and stylish accommodations that speak of contemporary trends, as well as the region's famed hospitality. timehotels.com

GROWING WITH THE MIDDLE EAST

With regional tourism in the midst of a robust rebound, the timing is ideal for businesses across the industry to put their own expansion plans into practice. It’s all about seizing the moment, according to Naim Maadad , chief executive and founder, Gates Hospitality.

You could say that in the fast-paced world of the Middle East, where competitors are constantly appearing, if you aren’t growing, then you are actually falling behind. Aside from this, however, 2023 undoubtedly feels like a year in which everything is aligned for businesses in the hospitality industry to truly take off. The uncertainty of the pandemic is behind us and this, coupled with the knowledge that the Middle East can cope with the unpredictability of a large-scale crisis, has set the scene for a swift rebound.

Firm foundations for ambitious plans

We all know that if there’s one thing investors love, it’s stability, and with tourism figures already moving toward pre-Covid-19 levels, confidence in the region is rightly high. This positive backdrop aligns well with the Middle East’s ever-evolving plans for growth. The UAE has announced that as part of its National Tourism Strategy 2031, it expects to secure AED 27.2 billion for additional tourism investments and welcome 40 million hotel guests by 2031. Saudi Arabia, meanwhile, is set to welcome 25 million visitors this year alone, with projects such as the Red Sea Development continuing to take shape, whilst Qatar, still riding on the wave of a highly successful World Cup tournament in 2022, has seen a 374 percent increase in visitors this year.

Doing more to attract talent

As the industry grows and reputations and standards rise, it’s important to ensure that education and talent platforms are in place to support sectoral expansion. Tourism may be one of the biggest contributors to many regional economies, but there are several others. It’s up to us within the industry to ensure that hospitality is a viable career path for talent and help eradicate the viewpoint held by some that these are jobs for people en route to doing something else. We need more management programs, more openness to internships and more opportunities for development for talent of all nationalities and backgrounds. Recently, we’ve started to work with apprentices to gain industry experience, which has been hugely rewarding. I hope more industry leaders will come to recognize that this is an ideal way of showing people how exciting hospitality can be and adopt this approach.

With tourism figures already moving toward pre-Covid-19 levels, confidence in the MENA region is rightly high.

Expanding into wellness

The Middle East has also seen an upsurge in wellness-related travel recently, which will undoubtedly continue to increase this year and beyond. From Six Senses Zighy Bay in Oman to Zulal Wellness Resorts in Qatar, there are already several fantastic wellness resorts within the region that blend traditional Middle Eastern practices with modern technology and facilities. Awareness as to the importance of both physical and mental health is at an all-time high and with an increasing number of travelers looking to escape the hustle and bustle of modern-day life, it’s a sector that I believe will continue to grow this year and is ripe for investment. As always, the most successful businesses are the ones that adapt to what customers want and each hospitality company should think of ways to integrate wellness into their business models.

gateshospitality.com

BRIGHT OUTLOOK FOR GCC HOTEL INDUSTRY

Having cemented its status as a global tourist destination, the region is well placed to attract new investment for the industry, following a swift post-pandemic rebound marked by impressive visitor numbers, huge project pipelines and the introduction of business-friendly initiatives, as Kostas Nikolaidis, Middle East and Africa executive for STR, explains.

While the global hospitality industry continues to recover from pandemic lows and tackle the macroeconomic headwinds of a possible recession and record inflation, the spotlight for opportunity in the sector undoubtedly falls on the GCC. Fast-growing economies, favorable business climates and ever-increasing tourism inflows have transformed the region into fertile ground for hospitality investment in recent years. The region has carved a niche as a major hotel investment hotspot in recent decades, successfully attracting the attention of the world’s biggest international hotel chains. STR records indicate there are 1,009 branded properties with 246,057 rooms located across the six GCC countries. The branded pipeline numbers are also impressive, signaling that there are many more hotels to come. Currently, a total of 447 hotels and 115,504 rooms are under contract in various phases of development.

GCC visitor numbers outpacing global averages

The GCC has certainly made a name for itself in recent years as a global tourist destination. From the imposing skyscrapers of Dubai to the pristine beaches of Oman, the region has become a major destination for travelers seeking world-class tourism experiences. According to UNWTO data, international tourist arrivals in the Middle East reached 83 percent of their pre pandemic levels in 2022, marking the strongest relative recovery of all regions and well above the global average of 63 percent of 2019 visitor numbers. The return of tourism demand has been partly driven by successful mega events, like the second half of Expo 2020 in Dubai and the 2022 FIFA World Cup in Qatar. The numbers

are certainly impressive, with over 24 million visits made to Expo 2020 and over 1.4 million football fans traveling to Qatar for the sports tournament.

Dubai's success story

Dubai has long been a bright spot for GCC tourism, supported by its status as the first destination to come to prominence, and remains a shining example of how visionary leadership has successfully transformed a city into a leading destination. Growth rates have been phenomenal, with the number of hotel rooms rising from 67,675 in 2009 to 146,980 in 2023. Today, the city is home to some of the world’s most luxurious hotels and resorts, including the Burj Al Arab and the Bulgari Resort

Dubai. New flagship projects, such as the recently opened Atlantis The Royal, are helping the emirate to maintain its position as a top global tourism destination. Dubai is not standing still either; an additional 95 hotel projects with 27,095 rooms are currently under contract, signaling the emirate’s ambitious vision and expansion plans.

Saudi Arabia’s tourism transformation

Neighboring Saudi Arabia is also investing heavily in tourism infrastructure, creating new opportunities for hotel investment. The pipeline of mega and giga projects currently under development, which include the Red Sea Project, Neom, AlUla, Amaala and Diriyah Gate, are expected to completely transform the country’s tourism industry. Tourism has been identified in the Kingdom’s Vision 2030 strategic framework as one of the key pillars of economic growth and this, in turn, has unlocked vast investment opportunities. Hotel investment is booming, as evidenced by the current pipeline, which extends to 313 new hotel projects, representing 100,071 rooms. The government has played a key role in adapting legislation to create a more business-friendly environment, which has helped to boost inflows in recent years. Investors will also be eyeing the forthcoming Future Investment Initiative conference, which takes place in October under the banner “The New Compass.” Now in its seventh edition, this key event was the forum chosen in 2017 for announcing the Neom giga project. Over the years,

the conference has become a leading platform for dialogue and collaboration between global investors and Saudi Arabia’s business and political leaders. Investment-led tourism growth is now materializing after years of planning and construction. The first passengers look set to arrive at the Red Sea international airport later in 2023, a 100 percent renewable-energy-powered facility for the giga project. To date, 13 out of a total 16 planned hotel projects have been announced, with flagship luxury brands from the world’s biggest hotel operators featuring strongly. Among the first hotels opening later in 2023 will be the Six Senses Southern Dunes Resort and St Regis Red Sea Resort. Neom, meanwhile, is expected to follow in 2025, with large-scale construction already underway to meet the tight deadline. In separate developments, three Marriott hotels are expected to open from 2024 onwards on Sindalah Island, just off the coast of Neom.

Resilience a regional industry hallmark

Overall, the GCC hotel industry remains highly attractive for investors and developers looking to capitalize on the region’s growing economy, businessfriendly environment and booming tourism sector. In a robust display of resilience, the sector has bounced back with record-breaking numbers of tourists and visitors for several high-profile, successful events. With a pipeline of new hotel projects fueled by significant investment in the sector, the GCC is set for continued growth in the years to come. Dubai continues to lead the way, having firmly established itself as the key regional metropolis with its vibrant hotel sector, but other countries in the region, notably Saudi Arabia, are close behind, rapidly transforming their tourism offerings through ambitious, large-scale projects. str.com

With a pipeline of new hotel projects fueled by investment, the GCC is set for continued growth in the years to come.

IN THE REGION’S GROWTH STORY

Strategic master plans and reforms point to a growing appetite for hospitality investment and development across the GCC, bringing opportunities to benefit from attractive returns and contribute to the growth and diversification of regional economies. Hala Matar Choufany, president, HVS Middle East, Africa and South Asia, maps out the openings and challenges, and crunches the numbers.

The GCC countries’ ambitious plans for diversifying their economies away from oil and gas are gaining pace and tourism is a key focal point, due in part to recognition of its role as a vital industry for driving growth and also the resilience it has shown by bouncing back to pre-pandemic levels.

Aligned with these plans, massive investments are being channeled into the hospitality sector as efforts to position tourism as a long-term pillar of growth take shape.

The GCC region consists of several markets, and hotel investment opportunities and returns can vary significantly between countries. Following is a general overview of several GCC markets that present attractive investment opportunities, along with their upcoming investment and development budgets:

• The UAE, specifically Dubai, Ras Al Khaimah and Abu Dhabi, has been a popular destination for hotel investment due to its expanding tourism offerings, favorable regulatory environment and high occupancy rates. Significant investments in infrastructure development and tourism

promotion have supported the hospitality industry’s growth over the last 15 years. The UAE Tourism Strategy 2031 master plan aims to attract USD 27 billion in new tourism investments and is targeting 40 million hotel guests by 2031. The strategy includes 25 initiatives and development policies, aiming to increase the travel and tourism sector’s GDP contribution to USD 122.5 billion, with an annual increase of USD 8 billion.

• Saudi Arabia is the largest market in the GCC region and the government’s Vision 2030 plan, which has the development of the hospitality industry as a key focus, presents attractive opportunities for hotel investors. Saudi Arabia’s tourism industry reported 93.5 million visits in 2022, and a tourism spend of USD 49 billion, a 93 percent increase compared to the previous year. The government plans to spend USD 800 billion in this sector, with the aim of attracting 105 million visitors, and has committed USD 550 billion to new destinations by 2030. Additionally, a Tourism Development Fund of USD 100 million has been established, in partnership with the World Bank, to diversify the country’s economy away from oil.

• Qatar invested heavily in developing its tourism infrastructure, including new hotels

and resorts, ahead of hosting the FIFA World Cup in 2022. The country aims to triple its visitor numbers to 6 million per year by 2030. Similarly, Oman has been promoting itself as a luxury tourism destination and plans USD 1.8 billion in investments in new tourism and heritage projects by 2025. The Ministry of Heritage and Tourism has already approved 363 projects worth USD 6 billion across the sultanate from 2021 to 2025. These examples serve to highlight the scale of investment commitment by just some of the GCC countries to support and grow tourism on both a national and regional level. The GCC is also planning to introduce a unified visa for tourists and business leaders from 35 foreign and Arab countries, similar to the Schengen visa system in Europe. This unified visa system aims to boost tourism and facilitate travel within the region, generating significant revenues for the regional tourism sector.

Development opportunities and trends

While data suggests that some 160,000 rooms are under development across the GCC, there are several emerging trends and niche markets that investors should consider in the region, including but not limited to:

Sustainable and eco-friendly hotels: the focus on sustainability and environmental awareness has grown, with rising demand for sustainable and eco-friendly hotels. Investors have an opportunity to develop and operate properties with cutting-edge designs, significant investments in renewable energy, wildlife conservation and ecofriendly practices. Notably, Saudi Arabia’s giga developments will include destination resorts with unique concepts and designs, some of which will open at the Red Sea Project by the end of 2023.

Wellness and medical resorts: the global demand for medical wellness resorts is on the rise and forecast to grow at a CAGR of 15.1 percent until 2025. The GCC health and wellness market was valued at USD 63.4 billion in 2022 and is expected to exhibit a CAGR of 7.1 percent from 2023 through to 2028, presenting untapped potential in the GCC region. The market for medical wellness is forecast to grow at a faster rate than hotel spas and day spas, offering a niche market for investors to explore.

Budget and mid-scale hotels: there is growing demand for affordable hotel accommodation in the GCC region, catering to frequent travelers and the price-sensitive segment. This demand is particularly evident in the secondary market, making it an attractive proposition for domestic and regional visitors.

Destination hotels: often characterized by their unique and distinctive features that showcase the local environment, culture or a theme, these hotels strive to create a sense of place and provide guests with an authentic and immersive experience of the destination. Destination hotels play a crucial role in driving tourism to a particular area, contributing to the local economy and promoting the unique attractions and experiences of the location.

Adapting to change

The global pandemic forced many hotels to make significant changes to their layouts and interior design. The trend now is toward incorporating more environmentally conscious design elements and more sustainable operational and design practices. Guest-focused, smart digital contactless technology, co-working spaces, outdoor hospitality spaces, wellness amenities, signature F&B venues, smaller roomcount and higher levels of efficiency are now common trends in today’s hospitality investment and development outlook.

Hotel investments: rewards and risks

Hotel investment in the GCC region presents both rewards and risks. While the region offers immense potential for growth and profitability in the hospitality sector, investors must carefully assess several factors, such as economic and political stability. The regulatory environment, market demand and operational costs and financing options are among the elements that should be thoroughly evaluated for informed investment decisions to be made.

a focus on the hospitality and tourism sectors. The region has made it easier to travel and conduct business through public-private partnerships. Dubai, for example, has introduced initiatives such as the golden visa, five-year multi-entry visa, virtual working and green visa, and retirement programs, all of which have eased entry barriers. Saudi Arabia’s Ministry of Tourism has expanded its e-Visa scheme in 2023, relaxed visa rules for all GCC nationals, introduced a 96-hour stopover visa, the Nusuk program and a new tourism law to improve the ease of doing business. Oman has also implemented an e-visa system, granting access to 220 countries and territories worldwide. In 2023, nationals of 103 countries and GCC residents were granted visa-free access to Oman to further facilitate and promote inter-regional travel. Qatar, known as the most open country in terms of visa facilities in the Middle East and the eighth most open globally, grants visas on arrival to over 95 nationalities.

A complex investment landscape

In the current economic environment, there are undoubtedly attractive opportunities available across various markets and asset types. However, it is important to acknowledge the challenges posed by rising borrowing costs, development expenses and operational expenditures. These factors are increasingly impacting hotel values and project returns, creating a complex landscape for investors and developers. In order to navigate these challenges and optimize project returns, industry professionals are employing various strategies by carefully analyzing market dynamics, implementing robust financial planning and embracing innovative solutions. Overall, with strategic planning, comprehensive evaluation and a deep understanding of the GCC market dynamics, hotel investment and development in the region can offer attractive returns and contribute to the growth and diversification of economies away from oil and gas.

Cutting the red tape

The recent surge in tourism and hotel construction within the GCC is a result of strategic master plans that encompass a range of visa and economic reforms, with

Despite, the limited number of hotel transactions to date and the financial challenges, the positive outlook for travel and tourism in the GCC region, coupled with strategic master plans and reforms, indicates a growing appetite for investment from local, regional and international players. hvs.com

The trend now is toward incorporating more environmentally conscious design elements and more sustainable operational and design practices.

FIRM FOUNDATIONS AND STRONG FUNDAMENTALS

Robust project pipelines, strong sentiment and longterm growth strategies look set to continue driving a sound recovery across the region, although financing and construction headwinds remain disruptive forces in the market. Amr El Nady, head of hotels and hospitality MEA and executive vice president, Global Hotel Desk –JLL, charts the hospitality investment landscape, while also highlighting new market opportunities.

The Middle East has witnessed strong momentum within the hospitality industry, as well as market sentiment, following the Covid-19 pandemic as both investors and travelers seek to capitalize on the back of a rebounding economy.

Pertaining to hotel investments, while there was clear evidence of recovery in global hotel M&A activity in 2021 and 2022, it now faces new headwinds in the short and medium term. In 2022, the total number of transactions reached USD 71 billion, despite a small decline in the back-half of the year due to geopolitical tensions and capital market dislocation. The Middle East continues to witness strong trading and development activity as it is underpinned by robust leisure demand and international tourism events, even in Dubai after Expo 2020, ultimately allowing the area to outperform other regions.

Brands set for KSA’s giga projects

Several mega and giga projects have been launched across the region, aimed at reinforcing the Middle East’s competitiveness as a year-round destination for global travelers. Saudi Arabia has been at the forefront of such developments, as part of broader efforts

to diversify the economy away from oil. The Kingdom’s investment arm, the Public Investment Fund (PIF), has allocated substantial resources - an estimated USD 870 billion - over the next 10 years toward its giga projects, which include Neom, Qiddiya, Diriyah Gate and the Red Sea Development, alongside many others. Forecasts indicate that the supply of PIF-led keys will surpass that of the private market by the mid-to-late 2020s, primarily driven by quality upscale and luxury developments. This has offered the ideal playground for a plethora of brands and operators to select from a wide range of portfolio or standalone assets. The influx of new brands into the market also offers a unique opportunity to incorporate exceptional concepts that have yet to be launched in the region.

UAE prioritizing long-term growth

The UAE is currently embarking on several ambitious projects that look set to redefine the sphere of the local hospitality market. Dubai has shifted its vision from singular events that provide a short-term boost to the economy toward long-term growth strategies aimed at diversifying the economy and encouraging greater investment in the city. This is primarily

driven by Dubai’s 2040 Urban Plan, which aims to cement the city’s status as a global destination over the next 20 years, providing the ideal ground for hospitality developments in key areas such as Downtown and Business Bay, the Expo 2020 site, Dubai Silicon Oasis, Deira and Bur Dubai, JVC, Dubai Marina and JBR. Elsewhere in the country, Abu Dhabi and Ras Al Khaimah are developing high-profile hospitality projects in a bid to attract visitors and encourage them to spend some time there, rather than making Dubai their sole destination. Abu Dhabi’s projects include new developments in Ramhan Island, Al Nawras Island, Saadiyat Island and Mina Zayed Redevelopment, among others, while Ras Al Khaimah’s Al Marjan Island will be home to a portfolio of hotels, as well as the first iconic Wynn casino complex in the region, in what represents a landmark development for the emirate.

Slower pace for construction

The post-pandemic rebound continues to weigh the strongest in the Middle East and Africa, witnessed by an accelerated RevPAR recovery in 2022 of 116 percent above 2019 values. However, strong headwinds pertaining to financing struggles, due to elevated interest rates,

as well as rising construction costs, have placed significant strain on the viability and development pace of new projects.

While demand to initiate or continue construction projects has surged, shortages in natural resources and labor after the pandemic and due to the RussiaUkraine war has caused significant delays in the inflow of supply into the market.

This has assisted in mitigating supply risk in both the short and medium term, providing an opportunity for further growth in fundamental performance, particularly via hotel room rates. With the costs to buy less than the cost to construct, an increase in acquisitions can be expected, as well as possible conversions of single assets. This is most likely in Cairo, Dubai, Riyadh, Jeddah and key Moroccan markets that are open to the sale and acquisition of hospitality assets, given the appropriate positioning and pricing of the property.

Fundamentals remain strong

While ongoing macroeconomic volatility and capital market uncertainty could shrink hotel investment activities, fundamental performance is expected to remain robust in 2023 since it is underpinned by strong international travel and muted supply growth. This, coupled with impending debt maturity on the horizon, will catalyze hotel investment opportunities. Evidently, buyers who are liquid and less reliant on leverage will gain a substantial advantage in acquiring quality assets. The abundance of hotels associated with branded residential offerings has also risen in popularity over the past two years. This has allowed owners to not only sell faster, but yield to a greater extent as financial hurdles are achieved at a more rapid pace or before assets become stabilized. This illustrates strong market fundamentals and sentiment for bundled assets that incorporate both short- and long-term stay components and a shift to cater to a wider selection of guest preferences than before. Ultimately, owners can overcome the

headwinds and mitigate these impacts on the performance of properties. With the lines between work, life and travel having become blurred in the postpandemic era, traditional hotel brands and investors have opportunities to take their hospitality assets to new heights by expanding their product offering. This is expected to occur primarily in luxury spaces, with related brands looking to expand their horizons in 2023 and own the entire traveler experience.

Tapping new opportunities

Overall, the market will continue to recover and adjust, with the landscape becoming a playground for both investors and owners as new market opportunities form throughout the region. Although financing and construction headwinds continue to disrupt the market, sentiment remains strong and is clearly evident in topline performances. With shifting trends, it is critical that stakeholders remain vigilant and embrace the new changes brought about by the pandemic in order to maximize performance, as well as guest experiences.

jll-mena.com

Experimenting with new flavors and ingredients or introducing new menu items is important for meeting customers' changing demands.

WHY THE GCC IS WELL PLACED TO CAPITALIZE ON THE WELLNESS TREND

The wellness tourism industry is going from strength to strength, buoyed by our increasing commitment to prioritizing self-care. Home to an abundance of natural resources with therapeutic properties and breathtaking landscapes, the GCC is ideally placed to establish itself as a global destination for tourists looking to focus on their mental and physical wellbeing, as Daniel During, principal and managing director of Thomas Klein International explains.

When exploring the underlying motivations among travelers for taking a holiday, the responses are many and varied, with a desire to enjoy, educate or detach oneself, relax and rejuvenate, and try out new experiences high on the list, alongside self-development and self-discovery, in time spent, often, with a partner, family or friends. However, ask about the driving force behind these motivations and you’re more likely to receive one consistent, fundamental answer from respondents: to experience a sense of wellbeing, both physically and mentally.

The self-care era

In recent years, especially following the Covid pandemic, people have become more self-aware of their mental and physical wellbeing, and, in turn, are investing more in experiences aimed at inducing a positive frame of mind and sense of self.

Prioritizing one’s wellbeing can take many forms. For some, it could mean going on a food tour in Italy or hiking in the mountains, while for others it may be staying at a 5-star resort and pampering themselves, taking time out on a yoga retreat or simply switching off their phone and spending time alone or with loved ones.

As an umbrella term, wellness encompasses many different elements, spanning physical wellbeing, alongside emotional, mental, spiritual, social and environmental health. Wellness tourism is defined as the various products, services and practices that aim to promote and enhance overall wellbeing, health and happiness. The global wellness tourism market was valued at USD 814.6 billion in 2022 - led by the lodging segment whose revenue share stood at 23.3 percent - and is expected to expand at a CAGR of 12.4 percent from 2023 to 2030.

Destinations that are popular in this segment include Thailand and Indonesia, both of which have long attracted tourists, thanks to their picturesque landscapes, exotic environments and luxurious beachfront resorts.

Unleashing the GCC’s potential

Unfortunately, the GCC’s natural resources have been either disregarded or overlooked historically in terms of how the region could tap into the wellness tourism trend. The good news, however, is that this is slowly changing, with interest growing in the potential the region holds as a destination for offering unique wellness experiences.

With its rich cultural heritage, breathtaking landscapes, natural thermal waters, minerals, salts and other resources with therapeutic potential, the GCC is well placed to create new destinations offering wellness experiences and attract visitors in search of peace, self-discovery and rejuvenation.

Retreats such as Qasr Al Sarab in Abu Dhabi, Al Maha in Dubai, Habitas AlUla in Saudi Arabia and Six Senses Zighy Bay in Oman, to name just a few, exemplify the GCC’s ideal fit as a wellness tourism destination, offering guests a luxury experience, with a focus on tranquility and mental wellbeing, in a secluded environment, away from the hustle and bustle of nearby city life.

Tapping into medical tourism

The medical wellness tourism segment is another field with vast untapped potential. Still in its early days of development in the GCC, it is already thriving in countries such as Germany and Switzerland, which have long been welcoming visitors from around the world for wellness experiences centered exclusively on health that include thermal baths and natural springs, in addition to advanced preventive medical treatments.

By investing in the development of medical or paramedical wellness facilities, and promoting the region’s unique offerings, the GCC has the potential to become a leading sought-after destination for medical wellness tourists. Combining cutting-edge treatments and specialized programs with luxury accommodation will undoubtedly generate significant interest among international visitors seeking health and wellness-focused experiences.

KSA leading the way

An emerging leader in the regional wellness hospitality space is Saudi Arabia. The Kingdom’s mega and giga project pipeline includes AlUla, Neom and Amaala, which are set to become the first destinations nationally to offer hotels with a comprehensive range of health and wellness services.

Located along Saudi Arabia’s Red Sea coast, Amaala is being positioned as an ultra-luxury wellness destination. The project includes the development of exclusive resorts and wellness retreats that will offer world-class services, top-of-the-range spa treatments, personalized programs and immersive experiences providing a sense of inner wellbeing, all while promoting the beauty of the local landscape. With sustainability also to the fore, it has been announced

that the project will be powered by 100 per cent renewable energy, with a zero carbon footprint and zero waste to landfill once fully operational.

One of the first hotels set to open there is the Clinique La Prairie Health Resort, an international brand famed for its focus on medical care, nutrition, movement and wellbeing. The resort will offer an inhouse diagnostics lab, along with multiple facilities, raising the bar for medical wellness in the region and beyond, as Simone Gibertoni, CEO of Clinique La Prairie, explained. “At Amaala, we are creating the most important health and longevity-focused resort ever developed,” he said. “We’re delighted to be building our very first full-scale destination in such an extraordinary setting and to help bring Red Sea’s global vision of regenerative, ultra-luxury tourism to life.”

Extending the wellness segment’s reach

On a smaller scale, many hotels in Dubai have already developed their wellness facilities to meet the needs of guests.

One such property - The Ritz Carlton - is currently developing a residential project in partnership with MAG of Life, the wellness real estate division of UAE-based MAG Group. Alongside yoga centers and scenic views, each residence will offer built-in wellness solutions, such as air and water

purification systems, and dynamic lighting, to enhance the wellbeing of its occupants.

Historically, wellness tourism has been associated with luxury, making it inaccessible to a large market segment. However, an opportunity exists to reverse that. With its abundance of natural resources, the region has a chance to expand the wellness offering and extend its reach to a larger market segment. This could include organizing low-cost activities around nature, connecting with local culture and developing accessible wellness experiences focused on the natural environment and regional heritage. By providing affordable options that harness the natural resources available, the wellness industry can bridge the gap between luxury-oriented offerings and the broader population, democratizing wellness and making it more accessible and inclusive.

thomaskleingroup.com

With its abundance of natural resources, the region has a chance to expand the wellness offering and extend its reach to a larger market segment.

WHY BUDGET LIFESTYLE HOTELS ARE BREAKING THE MOLD

With travelers seeking out better lodging experiences and affordable deals, cheap, chic offerings are proving to be the new industry disruptors, as Nada Alameddine, managing partner at Hodema Consulting Services, explains.

The hospitality industry has had three main segments for as long as hotels have existed: cheap – also called budget; mid-range; and luxury. They have evolved at a different pace over time, depending on the economy, trends in travel and, most importantly, people’s spending power. Each has its clientele – youngsters and backpackers for the low-priced segment and middle-class travelers and families for the midscale ones, with the wealthy minority usually opting for the high-end names.

But the pandemic and, more specifically, the ‘revenge travel’ phenomenon that erupted once the travel restrictions ended, reshuffled the cards. Hotels offered bargains to boost their decimated finances, while vast numbers of people were keen to make up for lost time by visiting new places, although not at any cost; months spent at home led to people changing their views on a wide range of issues, including travel, and prompted many to seek out better lodging experiences and affordable deals. The budget and mid-scale segments were raising their prices, hit by inflation. This left high-end establishments as the sole survivors, largely unharmed by the sharp increase in prices.

Cheap chic is the new trend

For many hospitality groups, however, the main strategy for attracting more clients has been to diversify their offer. Fancy brands Hilton and Marriott are taking this route, bringing their glitz and glamor - and opening their loyalty programs - to the average traveler. Hilton launched Spark, its premium economy name, in January. The idea is to convert existing structures into the new brand, with rates ranging from USD 85 to USD 105 a night, and

open thousands of hotels across the US and Europe. For Chris Nassetta, Hilton’s CEO, this new business venture was a no-brainer, the thinking being that the young travelers targeted by Spark are likely to be better off one day and remain in their loyalty programs. It is the company’s second incursion into the affordable range, alongside its midscale brand Tru, which is targeting middle-class travelers. Marriott is also vying for the same segment. The global group is in the process of acquiring Mexico-based City Express, a midscale brand located across Latin America.

An untapped market

These new projects could make the cut in a highly heterogeneous environment and redefine clients’ expectations of moderately priced offerings. Budget hotels can sometimes have a poor reputation when it comes to cleanliness and maintenance, with some also in remote areas, far from transportation and offering minimal services. International groups will bring their brand standards and standardization processes to the table, making an important differentiation between budget and basic. In the Middle East, Centro by Rotana, Ibis by Accor and Holiday Inn by IHG have managed to set foot across a region where mid-market options are scarce.

Months spent at home led to people changing their views on travel, prompting many to seek out better lodging experiences and affordable deals.

Living the high life on a budget

The latest trend, however, is for budget lodging, given something of a glamorous twist. Developers are setting out to bridge the gap between cheap and chic by developing a budget lifestyle hotel concept. Some international chains, such as Accor, are already trying their hand at it. The group is developing SLS, 25hrs and Hyde across the globe, including in the Middle East. Most of the existing options, however, remain small independent structures.

Small-sized advantages

Small businesses have proven that they are better at providing a unique atmosphere and tailored service, having successfully spearheaded the trend of offering experiences to visitors that make them feel at home. They can afford to focus on their customers on an individual scale and have garnered a reputation for giving a real feel of the neighborhood or area in which they are located. They make up for their limited facilities or food menus by offering their visitors custom-fit stays. Young travelers eager to discover new places and meet people value the experience even more than the room fee: it’s the trend of affordable luxury. The rise of Airbnb, which gives guests a glimpse of life as a local and enables tourists to access lodgings with mid or higher-end amenities for a price cheaper than a hotel, is no doubt contributing to the rise of budget-boutique hotels. ‘Cheap chic,’ ‘balling on a budget,’ ‘more bang for your buck,’ ‘luxe for less,’ – whatever term you opt for, there’s no doubt that hospitality professionals are competing to meet this new clientele’s standards, keen to offer an assurance that travelers can live the high hotel life without breaking the bank.

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MEDICAL TOURISM IN THE MIDDLE EAST: THE PROGNOSIS IS GOOD

The region is well placed to tap into the booming medical and wellness tourism segments, according to Ralph Nader, CEO of Amber Consulting, although a formalized strategic approach is needed to support sustainable sectoral growth.

The Middle East benefits from several advantages that make the region an attractive destination for medical tourists, although there are also challenges that will need to be addressed for long-term industry expansion.

Regional recognition with good reason

Despite the absence of a formalized strategic approach, medical tourism in the Middle East has undeniably gained international recognition. Dubai ranks 6th on the Medical Tourism Index (MTI), which offers valuable insights into American perceptions of international healthcare destinations, with Abu Dhabi in 9th spot, Oman 13th and Egypt 26th. Turkey secures 30th position, while Saudi Arabia, Jordan and Tunisia place 35th, 36th and 38th, respectively. Qatar, Lebanon and Kuwait also feature on the index.

What the rankings tell us

These rankings provide valuable information for individuals considering medical tourism,

highlighting the diverse options available. The MTI evaluates factors that include destination appeal, safety and quality of care. Several factors are likely to have helped a sizeable number of Middle Eastern countries secure a spot on the index:

Access to advanced treatments and technologies. Medical tourists are seeking advanced treatments and technologies unavailable in their home countries. Middle Eastern countries like the UAE, Qatar and Saudi Arabia have invested in state-ofthe-art healthcare infrastructure, including hospitals and clinics offering cutting-edge treatments. Dubai’s healthcare sector is thriving, attracting 674,000 visitors who spent AED 992 million in 2022, a significant increase on the 2021 total. Additionally, patients with complex medical conditions or those in need of specialized treatments may find that the best care and technology is not available in their home country. Saudi Arabia has established itself as a center for

medical excellence, offering state-of-the-art treatments for cancer and other complex medical conditions. The Kingdom holds great promise as a leading regional medical tourism hub, boasting robust infrastructure and top-notch facilities that meet international accreditation standards.

Cost savings. Medical treatments and procedures can be significantly more expensive in developed countries than in the Middle East. For example, dental procedures, cosmetic surgeries and fertility treatments can be up to 70 percent cheaper in countries such as Turkey, Jordan and Lebanon, without compromising on quality of care. A heart bypass surgery in the US can cost upwards of USD 100,000, while the same procedure in the UAE can cost as little as USD 20,000.

Shorter waiting times. Lengthy waiting times for medical procedures can be a major issue in some parts of the world. Middle Eastern countries such as the UAE and Saudi

Arabia have introduced new regulations and initiatives to reduce waiting times, with many facilities offering same-day or nextday appointments for medical procedures. These initiatives apply to residents as well as foreign medical tourists.

Elective procedures. Many people choose to travel abroad for elective procedures, such as cosmetic surgery and dental treatments, because they can save money. Middle Eastern countries like Turkey and the UAE are popular destinations for cosmetic surgery due to the quality of their facilities and the expertise of their doctors. For example, Dubai has established itself as a hub for cosmetic surgery, attracting patients from around the world with its state-of-theart facilities and highly trained doctors.

Wellness tourism. The Middle East offers a plethora of rejuvenating experiences. The Dead Sea, renowned for its mineral-rich waters and therapeutic mud, attracts visitors seeking relief from various skin conditions. Other destinations, like Oman’s luxury resorts and Jordan’s wellness retreats, offer holistic therapies, spa treatments and yoga retreats. Clinique La Prairie Health Resort, a new wellness resort, will soon join them, opening in Riyadh, KSA, as part of the Red Sea destination project.

Securing sustainable growth

Creating favorable conditions for investors requires a well-rounded approach. Priorities should include:

Regulations and infrastructure. Establishing clear rules and regulations that cover licensing, accreditation, liability and patient rights has to be the starting point. Next, countries need to invest in top-notch healthcare infrastructure, with advanced facilities and technologies.

Public-private partnerships. These undoubtedly present an ideal way to combine the strengths and resources of different players. Governments can lend a helping hand by supporting partnerships through joint marketing campaigns and financial assistance.

Financial and administrative incentives. Offering attractive incentives is key to sweetening deals for investors. Think tax breaks, exemptions from customs duties

Transitioning into a prominent medical tourism hub requires both financial investments and a strategic approach to how these resources are allocated and utilized.

and simplified business processes. When it comes to attracting medical tourists, insurance companies play a crucial role by providing coverage and financial support for accessibility and affordability of medical treatments. They offer policies that cover treatments obtained through medical tourism, establish networks of partner hospitals and clinics, assist with pre-authorization and claims processes, and provide information and guidance to policyholders.

Creating a winning strategy

Transitioning into a prominent medical tourism hub requires not only financial investments, but also a strategic approach to how these resources are allocated and utilized. Governments need to adopt tailored strategies, aligned with the unique requirements of each country. The success of such initiatives relies on meticulous planning and effective execution, ensuring optimal utilization of funds and resources in the pursuit of establishing thriving medical tourism sectors.

To create a winning strategy for medical tourism in the Middle East, several key factors need to be considered, such as: Streamlined travel. Facilitating seamless travel experiences is crucial. This entails providing affordable flights, efficient transportation services and visa-free entry to attract medical tourists. It’s also important to develop supporting infrastructure, like transportation and accommodation options. Strategic promotion. Governments will have to promote the Middle East as an ideal medical tourism destination through targeted advertising, public relations and online marketing, forging partnerships with travel agents and tour operators to enhance outreach efforts. One idea would be to leverage the diverse climate

conditions in the region. Coastal regions can be promoted for climatotherapy, related to respiratory health, skin conditions and relaxation, reaffirming the benefits of sunshine and mineral-rich sea waters. Desert regions, meanwhile, can be marketed for climatotherapy targeting conditions like rheumatism and arthritis, highlighting the benefits of dry heat and mineral-rich sands for natural pain relief and joint mobility.

Niche focus. Focusing on specific areas of expertise is commercially practical for establishing a strong position in medical tourism, as shown by other countries that have established themselves as medical hubs. Thailand specializes in gender defining and cosmetic surgery, for example, while China is known for stem cell treatments. Middle Eastern countries should therefore capitalize on their own areas of focus, such as cosmetic surgery, dental care or fertility treatments, to attract medical tourists seeking these services.

International partnerships. Collaborating with renowned international healthcare organizations, such as BUPA, will help to elevate the quality of healthcare services and appeal to medical tourists seeking exceptional care.

Comprehensive marketing plan. Developing a well-rounded medical tourism marketing plan encompassing online (e-health) and offline strategies to raise awareness about the Middle East’s appeal as a medical tourism destination and highlight its attractions is crucial.

Superior customer service. The region already benefits from renowned skills among the workforce in hospitality. These should be extended to the medical sector, encompassing the provision of accurate information, addressing individual needs and ensuring a positive experience throughout a medical tourist’s stay.

When these strategies are combined, the Middle East will be well placed to significantly boost its reputation as a medical destination, buoyed by an increase in investor interest and paving the way for new jobs in an expanding healthcare sector brimming with untapped potential. amber-consulting.com

Taif, KSA Atlas Mountains, Morocco Hajar Mountain, Oman

DUBAI: SCALING NEW HEIGHTS

Cited in the Travellers’ Choice Awards 2023 by Tripadvisor as one of the most popular destinations, Dubai continues to shine and is already well on track for another bright year. Nagi Morkos , founder and managing partner at Hodema Consulting Services, puts a spotlight on the emirate’s latest plans to boost foreign trade, investment and visitor numbers.

Dubai is certainly living up to its reputation this year as the UAE’s hub for finance, innovation and entertainment. The city confirmed its sharp rebound from the pandemic with estimated economic growth of 5 percent in 2022. The outlook is also bright for the current year, with growth forecast to reach 3 percent, according to S&P. Dubai’s economic performance contributed significantly to the Emirates’ GDP, which grew by 7.6 percent last year, double the rate achieved in 2021.

New stimuli for economic activity

In January, Dubai’s authorities announced the Dubai Economic Agenda D33, a plan to boost foreign trade by 44 percent (AED 25.6 trillion) in the coming decade. Foreign direct investment is the other cornerstone of the project. Outlining the targets, the D33 official website cites plans to increase inflows “from an average of AED 32 billion annually in the past decade to an average of AED 60 billion annually in the next decade to reach a total of AED 650 billion by 2033.” Its other aims include boosting private sector investments from AED 790 billion to

AED 1 trillion. Investment is being sought across a broad range of fields, with the aim of attracting universities and companies, and green, sustainable manufacturing alternatives. This economic roadmap will be implemented alongside the federal government’s national plan-development path, We the UAE 2031. The UAE is also launching a new corporate income tax of 9 percent on profits above USD 102,110. In a recent report, S&P said it expected the tax returns to “increase transparency, which could help reduce concerns around business activities within free zones.”

Urban planning in the spotlight

The Ruler of Dubai Mohammed bin Rashid Al Maktoum recently described development in Dubai as “a non-stop journey.” Since the Covid-19 pandemic, he has announced a string of reforms aimed at further broadening socioeconomic activity in the emirate. Aside from the many large-scale economic developments that are in place or underway, Dubai has started to rethink its urban planning strategies, with a view to making the city more livable and able to accommodate its rising population, which is expected to reach 7.8 million by 2040, up from 3.3 million today. The Dubai 2040 Urban Master Plan, launched in 2021, targets doubling the size of green and recreational areas and having nature reserves and natural areas on 60 percent of the emirate’s land. In addition, hospitality and tourism activities are set to increase by 134 percent. Public beaches are a focal point of the roadmap, with plans in place to increase them from 21 km to 105 km – a huge rise of 400 percent. Services, in turn, are set for a 300 percent boost by 2025, with cycling tracks, nightswimming spots, shops and kiosks, sports facilities, F&B outlets and even camping grounds all in the pipeline.

A packed calendar

On the event side, the emirate’s diary is full this year. From a healthcare conference in the summer and an international biotechnology summit in October to COP28 in November, Dubai is set to welcome thousands of foreign visitors this year, building on a successful December

2022, when many football fans extended their stay in the region by traveling to the emirate from the World Cup in Qatar. The decriminalization of alcohol consumption without a license in specific areas and the lifting of the ban on unmarried couples cohabiting should also act as a draw for more expats considering entering the emirate.

A sunny outlook for tourism

Dubai’s tourism industry has been booming since the pandemic came to an end, with the emirate named one of the most popular destinations by Tripadvisor in its Travellers’ Choice Awards 2023. A total of 4.67 million international overnight visitors were recorded for the first quarter of 2023, according to the authorities’ figures, up from 3.97 million in the same period last year, making Dubai one of the most visited destinations post- Covid-19, according to the Department of Economy and Tourism. The city recorded more than 11 million

visitors in 2022, with the highest number from India, while the war in Ukraine has also resulted in a large influx of Russian citizens and capital. Hotels have been a key beneficiary of this recovery, with occupancy levels reaching 72 percent last year, just short of the 75 percent recorded in 2019 and with a 16 percent increase in room supply during the period in question. Figures put the number of properties available to visitors at 755 at the end of 2022, with 137,950 rooms available. All the indicators are green, prompting professionals to expect strong momentum for business, with ADR, RevPAR and occupied room nights, which reached a record 37.43 million in 2022, outperforming previous years. Tourists with significant purchasing power and business travelers remain the main clientele for Dubai’s luxury tourism offering. Hotels’ fees also went up on the back of spillover from the five-week World Cup. Recent Deloitte and KPMG reports on Dubai’s hotel market foresee a “sunny outlook” for the industry this year, due to relatively low inflation, which should remain between 2 and 3 percent, according to S&P.

Robust project pipeline

Dozens of new hotels have also been announced. Properties set to open this year include: SO/Uptown Dubai; The Lana; Jumeirah Marsa Al Arab; Mama Shelter Dubai; Five LUXE; One&Only One Za’abeel; and Siro Dubai. Looking ahead, Ciel Tower, Mandarin Oriental, Wasl Tower and Six Senses The Palm are scheduled to open next year, while the lavish Zuha Island is expected to welcome high-end clientele in 2025. hodema.net

Tourists with significant purchasing power and business travelers remain the main clientele for Dubai’s luxury tourism offering.

EYE ON MOROCCO

Influenced by myriad civilizations and home to many glorious regional variations of popular dishes passed down the generations, Moroccan cuisine is a firm favorite among foodies worldwide. Issam Rhachi, executive chef at the Park Hyatt Marrakech, takes us on a sensory journey that starts in small rural villages and finishes in world-class restaurants.

Moroccan cuisine is an astonishing blend of flavors, colors and cultures, inspired by the culinary traditions of the Middle East, North Africa and Spain. The uniqueness of Moroccan cuisine lies in the diversity of its cultural heritage; its history dates back thousands of years, molded by the blending of numerous civilizations, including Berber, Carthaginian, Roman, Arab, Islamic and Andalusian societal groups.

While Moroccan cuisine has much in common with those of other North African countries, it retains several distinguishing features, one of which is that many variations of the same recipe can be found in different regions. In this way, each Moroccan territory is home to its own unique dishes. Tangier tajine differs from Masfioui tajine and Berber tajine, for

example, since each region uses its own blend of spices and local products.

These play a key role in Moroccan cuisine, with Taliouine saffron, organic Irzane saffron, Argan oil, olive oil, olives, cumin, Serghina, preserved lemons and terfesse among the ingredients adding authenticity to dishes that are then brought to life by local cooking methods.

Returning from a culinary trip to Tunisia, I couldn’t help noticing how the highly masterful balance of spices gives Moroccan recipes an original taste and know-how compared to other North

African recipes. Today, Moroccan chefs are working to create a fusion of this diverse cuisine, adding new elements, while retaining the originality of Moroccan gastronomy.

Regional differences and discoveries

While visiting rural villages, I was fascinated to discover regional varieties of the same dish, distinguished by the use of various cooking techniques, all of which were equally magnificent. For example, the flagship dish of the red city (Marrakech) is tanjia, which is prepared with beef shank, preserved

lemons, garlic, saffron, cumin and olive oil, cooked under ashes (fernatchi) for two hours and prepared by men. It’s worth noting here that Moroccans pioneered the low-temperature cooking technique. Northern Moroccan cuisine, meanwhile, is influenced by Spanish cooking methods, with many of the popular dishes in the Tangiers based on seafood, including tagra (fish stew), its star dish. Further east, there are signs of the influence of Algerian cuisine, which itself is evidence of the Ottoman presence, with berkoukes and brania high on the list of well-known dishes from this region. The recipe for brania, in fact, provided the inspiration for a dish I served in a Moroccan restaurant I recently designed. The cuisine of the Rabat-Casablanca region is typically Moorish and is the source of Moroccan gastronomy, including pastilla and kadra r’batiya, (almond paste cakes). Fassi cuisine, which has gained a Jewish imprint, is one of the specialties of this region. Couscous with fish, tajine with conger eel and street food, such as sardines served with tomato and onion salad, are among the bestknown specialties of the Essaouira-Safi region. The Sousse region, meanwhile, is renowned for its tajines and Argan oil dishes. However, the cuisine of the south is perfumed by the products of the Sahara, with the star dish of this region being camel meat, cooked in the sand with charcoal for an entire day.

From family homes to the world stage

Rituals and rites around Moroccan cuisine have their roots in Islamic civilization. We always pronounce the name of Allah before we begin eating and we eat with our right hand. The meat we eat must have a Halal label.

It is also a cuisine with hospitality at its heart, marked by sharing, with several people eating a dish, such as the staple couscous, which is prepared for lunch every Friday, from the same plate.

True Moroccan cuisine is found in the homes of our grandmothers and, for many decades, their recipes were confined to the home kitchen, handed

down from mother to daughter. Moroccan gastronomy has remained grandmotherly, authentic and generous, but today, it has also come out of its shell and takes pride of place in large, sophisticated restaurants locally and internationally.

Moroccan gastronomy was ranked second best globally in 2014 by the WorldSIM travel blog. More recently, in February 2023, the country took first prize for the second consecutive year at the Culinary World Cup, held in Tunisia. I’m one of a number of Moroccan chefs who has taken up the challenge of revisiting our grandmothers’ recipes. I truly believe that while our cuisine is constantly evolving, it must be revisited without the loss of its character and history. To ensure this is the case, I’ve taken the opportunity to hone my talents through culinary trips to several local douars (villages), where I’ve discovered new cooking techniques and traditional and ancestral recipes.

Moroccan gastronomy remains grandmotherly, authentic and generous, but today, it has also come out of its shell.

Balancing tradition and current trends

In recent years, I’ve been able to design a restaurant that is purely Moroccan, in terms of décor, ambience and recipes, with the aim of bringing forgotten flavors back to life and creating a pathway from the countryside to the city. Significantly, I’ve also lightened the fat-rich local recipes to lower calorie intake, since I see my role as a professional chef and ambassador for Moroccan cuisine to find a balance between preserving the traditional touch in inherited recipes with making the national gastronomy healthier and more refined for tourists. Participating in several culinary events, such as Bocuse d’Or and Gault & Millau,

I’m constantly on the lookout for new cooking techniques that can modify the taste, flavor, appearance, color, texture, volume, weight or nutritional qualities of our local products. Current culinary trends in Moroccan cuisine include the marriage of flavors, aromas and spices to create a lighter chermoula, and the introduction of gluten-free dishes for celiacs, such as baddaz - a Moroccan couscous with cornmeal.

Sealing a culinary heritage

This diversity of local products in Morocco is a key element in the success of its gastronomy, both nationally and internationally, with Moroccans among those still yet to discover just how extensive it is. I am confident that in just a few years, Moroccan cuisine will become a true part of our culinary heritage, making this gastronomy even more popular worldwide. The future of Moroccan cuisine lies in maintaining the traditional recipes and heritage, while developing them by making the dishes healthier and promoting vegetarian recipes, such as vegetable tajines, for example. Cooking shows, such as barbecue demonstrations in front of customers for boulfafe, are another way of spotlighting Moroccan cuisine. There is also plenty of potential for developing Moroccan street food which can be made at home and accommodated in healthy lifestyles through collaborations with associations and cooperatives. Rather than working on the fusion of Moroccan cuisine with other gastronomies, I’m concentrating on the melding of recipes from Morocco’s different regions - a combination of Tangier and Berber cuisines, for example - while also reviving ancestral Moroccan pastries like the famous dessert palivi de coco, which is trending in my restaurant. Enhancing the value of Moroccan gastronomy and continuing to seek out traditional, ancestral recipes from small villages in order to bring them to the fore, reviving the recipes of our grandmothers and publicizing our local products, are on my priority list.

hyatt.com

FUTURE-PROOFING YOUR F&B BUSINESS

A successful opening is undoubtedly something to celebrate, but as anyone in the restaurant business knows, maintaining your spot in a competitive market is much more challenging. Extensive planning in the pre-opening phase and keeping on top of the basics afterward are among the steps that will help restaurateurs dodge the common pitfalls. Gebran Bekhazi, managing director of The Food Studio, shares his tips for long-term hospitality success.

Pre-opening: preparation is key

Before opening, it’s vital to create a comprehensive business plan, which should include every element of your strategy, from your broad goals and target market to your financial projections, marketing tactics and operational details.

From strategies to concept development

Securing funding is a key step in the preparation phase. This should involve not only determining startup costs, but also exploring various funding options, whether that’s personal investment, loans or partnerships.

At the concept development phase, your focus needs to be on your target market. Who are you looking to attract? It’s vital you understand the preferences, demographics and dining trends of your potential customers.

At the same time, you need to ensure that your concept stands out from the crowd. Pre-opening is the ideal time to think about how you plan to differentiate yourself from competitors and offer something distinctive, such as a specific cuisine or unusual atmosphere. Your menu should be well curated and align with your concept, as should the surroundings.

Your location will play an important role in attracting customers. Give weight to

factors like foot traffic, visibility, parking availability and proximity to your target market. When it comes to layout, think about how you plan to optimize the space for efficiency, functionality and ambiance, while ensuring it reflects your concept.

Choose an interior designer or architect that has F&B service or hospitality experience and make sure they know what you’re looking to achieve in your concept. Sharing those messages far and wide will also be key to success, so, similarly, hire a branding agency that knows the dynamics of the F&B industry and work closely with them to design your brand so that, together with your designers, you come up with a robust concept and wellarticulated space and place.

Legalities and good practices

This is also the time to obtain the necessary licenses and permits for all aspects of your business, from food service and alcohol, if applicable, to health and safety compliance, and labor laws. Having the right people in place will also play a key part in ensuring a successful launch. Recruit chefs, servers, bartenders and other staff members who are not only skilled in their field, but align with your concept, and provide comprehensive training. Make sure they understand the

importance of the elements that will determine success, such as consistency in quality of food and ‘unreasonable hospitality’ (the remarkable power of giving people more than they expect, as explained in the book of this title by Will Guidara). This includes personalized actions and resolving issues promptly.

As the pre-opening elements come together, you should be developing a marketing strategy, utilizing a mix of online and offline initiatives to reach your target audience.

This is also the time to implement sound financial practices. From the outset, monitor and control costs, manage inventory efficiently and establish effective bookkeeping and accounting systems. By doing so, you'll be putting in place good practices that will set the scene for regularly reviewing financial performance, making it easier to identify areas for improvement and adjust strategies accordingly.

Post-opening: stay ahead of the game

Once your business is up and running, it’s important to stay vigilant and address potential problems quickly that could contribute to its downfall.

No room for complacency

The restaurant scene is characterized by changing trends and shifts in customer demand, so staying up to date with what’s making waves is pivotal. Continuously monitor the market, customer preferences and emerging industry trends, with a view to adapting menus, offerings and strategies as needed. Adopting this approach brings with it the opportunity to foster innovation and encourage creativity within your culinary team to produce new dishes, seasonal specials and unique experiences. Busy schedules and hectic services mean it’s easy to loosen the financial reins, but maintaining a solid budget and cost controls is critical, especially in the developmental phase. By creating a detailed financial plan that includes revenue projections, operating expenses and contingency funds, you’ll have a vital reference point. It’s also imperative to ensure you regularly analyze expenses, negotiate with suppliers, manage inventory efficiently and minimize waste. Keep a close eye on your cash flow to ensure you have enough working capital to cover expenses and unforeseen circumstances.

Building loyalty

Once open for business, it’s crucial to continue attracting new customers, but to also secure repeat business. Providing consistently high-quality food and excellent customer service will help you to garner a loyal following. Ensure ongoing training covers standard operating procedures for everything from processes for ingredient storage to cleaning, including cross-training to help with issues like staff shortages and absences. By offering opportunities for career growth

and a positive work environment, you’re also more likely to retain talent.

Pre-launch marketing is vital but so is staying visible and relevant, from ongoing promotions through various marketing channels to engaging with the community. Encouraging a customer-centric culture by taking note of and responding to feedback will also help to produce customer loyalty. Use the insights to make necessary adjustments and improvements.

which in turn, is useful for menu planning. Similarly, tracking historical purchasing patterns and demand through data will support accurate forecasting, while mapping tools can help visualize your supply chain. New technological innovations are constantly disrupting our lives and it’s important to keep up to date with what’s coming onstream and how it might be useful to your business.

Technological solutions: a must Technology has become an essential part of everyday life and should be utilized wherever possible to support your operations. Restaurant management software is ideal for tasks like reservation management, inventory control and point-of-sale systems to improve accuracy and efficiency. Analytics, meanwhile, can provide information on customer preferences and track sales performance

Outsourcing certain aspects of production is also worth considering as a way of helping to reduce costs and outlays in some areas and enabling you to focus on core competencies. Importantly, a contingency plan is a must for risks and ensuring business continuity. At the same time, building strong relationships with reliable suppliers will help you to negotiate favorable terms and minimize disruptions. Finally, there’s no substitute for experience. Industry experts can provide valuable insights and help you navigate the challenges of operating a restaurant effectively, so it’s well worth seeking them out for advice. Remember, too, that running a restaurant is a dynamic and challenging endeavor. Staying proactive, being prepared to adapt and making datadriven decisions will increase your chances of long-term success.

food-gallery.com

An omnichannel strategy to deliver a seamless and consistent customer experience across all touchpoints is key.

MAKING THE

WORK FOR YOU

A new virtual world is dawning, created by the coming together of pioneering technologies that include virtual reality, augmented reality and artificial intelligence.

Omrei Abu Madi, founder and CTO at VVerse Technologies, and avid traveler, looks at how these mammoth leaps in technological advancement are set to reshape the global tourism industry landscape.

Dealing with technology is fascinating.

Not only is it an ever-developing field that is having an impact on humanity on a daily basis, but it has also proved to be the go-to tool for developing people, countries and, in fact, the entire planet.

Technologies like artificial intelligence (AI), analytical tools, WEB 3.0 and the metaverse are recognized as vital in optimizing human life on earth by breaking down barriers and empowering people and communities.

Technology has long been a driving force in setting how businesses and industries function, and its advancement has paved the way for many sectors to develop and onboard the future. The travel and tourism industry was among the first to embrace technological advancement, with the combination of technology and travel playing a crucial role in reshaping the way we enter a new, interactive and exciting experience. These key developments have set the scene for metaverse technologies to take travel services to a new level.

The metaverse unpacked

The metaverse is the current buzzword worldwide, with discussions taking place across the globe on the implications of this mammoth leap in technology and how it can benefit humanity, especially in its new iteration.

This technology is still in the early stages of development, and no single, allencompassing definition exists yet as a reference point. Put simply, however, the metaverse is one large virtual community where people can work, play, trade, communicate, interact and enjoy themselves. The key point is that

there is no single virtual world for this community, rather, there are many, that are emerging to allow people to digitally deepen and extend social interactions. This is accomplished by incorporating an immersive, three-dimensional layer into the web, resulting in more authentic and natural experiences for people in an innovative virtual world that has all the elements of the real world, but with a wealth of additions. This virtual world is created by the convergence of various technologies, such as virtual reality (VR), augmented reality (AR) and AI, each of which is reshaping the travel industry.

virtually, whether in web form or through VR. Potential travelers can tour rooms, test services and amenities, and check out the view and the surroundings, exploring every aspect of the property before they decide whether to complete a booking.

Similarly, operators of tourist attractions and activities have the opportunity to create a full virtual experience of their offering, allowing users to explore the destination in detail, look around and interact with their surroundings remotely. In this way, potential visitors are given a sneak peek of what they can expect to find before visiting in person.

providing detailed descriptions of tourist attractions. There is even the potential for hotels to add QR codes to their physical locations which, when scanned, produce AR elements to guide guests to their rooms and services.

All about AI

The very real benefits of VR and AR

These two technologies have already made their way into the travel industry. VR allows users to experience a destination virtually, while AR enhances the real-world experience by overlaying digital information onto the physical environment.

The use of VR and AR in the travel industry is still in its early stages, but both have already proven to be powerful tools, capable of enhancing the online presence of travel and tourism companies. Significantly, VR and AR are enabling industry players to present their customers with a next-generation product display by offering a full metaverse experience of their services. In the hotel segment, customers can enjoy an immersive virtual experience in which they can roam the premises

Tourism boards stand to benefit significantly from these technologies, which provide them with the means to present engaging tours of their various attractions and places of interest, alongside their unique services, in an appealing and interactive manner. The technologies also enable these organizations to extend their reach globally and access new markets, targeting travel enthusiasts worldwide. Travel agencies, meanwhile, have the chance to provide a more interactive booking experience and engaging support service by creating virtual travel offices that customers can visit remotely.

AR can also be used to enhance the travel experience. Travel and tourism destinations can add augmented reality features to their service area that can be accessed by mobile phone and offer a more in-depth look at a destination. For example, a museum could use AR to give visitors additional information about exhibits with international language features that enhances the experience for visitors. Some of the many other ways in which this technology can be used across the industry range from highlighting points of interest on walking tours to

AI also has the potential to revolutionize the travel industry, with technologies able to analyze large amounts of data and provide personalized recommendations to travelers. In addition, it can be used to create travel-oriented virtual assistants that do much more than your average chat bot. Their functionality can be modified and tailored according to the travel industry’s needs, with travel bots programmed to provide virtual receptionists or customer support services. They can also operate as virtual travel guides, accessed via augmented reality and offering detailed destination descriptions to travelers, as well as interactive customer support.

Additionally, AI can be used to personalize the travel experience. For example, a hotel could use AI to analyze a guest’s preferences and provide customized recommendations for things to do and see in the area. Equally importantly, it can be used to empower travel content, offering potential visitors detailed descriptions of their desired destinations through optimizing searches and indexing existing travel content with key words.

A new era beckons

The metaverse is already starting to shape the travel industry, and the technologies that underpin it have the potential to revolutionize the way we travel. As they continue to evolve, more innovative use cases of these technologies in the travel industry are expected to emerge. The future of travel looks exciting, thanks to the metaverse.

vverse.co

The technologies that underpin the metaverse have the potential to revolutionize the way we travel.

TAILORING HOTEL GUEST ROOM DESIGN TO NEW DEMANDS

Today’s hotel rooms need to be imaginative, accessible, versatile and adaptable, meeting guests’ expectations, while also offering them the space to create a personalized experience. Joris Angevaare, partner at Studio HBA, part of the HBA Group, explains why putting guests at the epicenter of the hotel room design process will help to generate repeat stays.

A hotel guest room is not only the most private of spaces we inhabit during our travels, but, ultimately, where we also expect our personal needs to be best met. The fact that these needs are constantly evolving, as preferences change, means hotel operators need to think creatively if they are to stay relevant to their guests. Standardization can no longer be the norm. For designers, it means creating guest rooms that are flexible and creative, but also accessible and practical. In addition, we need to leave space for guests to create their own experience, which we can do by placing them at the very center of the design process. As designers, we are constantly thinking about the future of what guests expect from their hotel experience. Today, three key design trends are fast emerging: personalization; technology integration; and sustainability.

Getting personal

Everything is increasingly about personalization, from the settings on your phone and the way you order your coffee to the brands you choose to surround yourself with. All these carefully crafted personal choices say something about who you are, your choice of hotel being one of them. Hotel operators, therefore, need to adopt flexible design strategies for where people are drawn to gather and

stay because the space is an expression of each guest’s personality. Hotel designers are exploring and addressing this in their design concepts, even offering guests the possibility of changing the ‘look and feel’ of their hotel rooms during their stay. Designers are rethinking the configurations of the space and the degrees of personalization offered in guest rooms. Future rooms, at the very least, will need to accommodate multiple purposes, whether it is for work or relaxation, from movable walls and furniture and accessories that can be rearranged to balconies or terraces that can be used for rest or outdoor dining. Similarly, a high degree of personalization needs to be extended to allow for individual preferences, spanning in-room lighting and temperature settings, entertainment systems and amenities, minibars, workout equipment, bedding and soft furnishings. By prioritizing modularity and flexibility in hotel room designs, designers can meet the evolving needs of guests and create spaces that are versatile and adaptable, and ultimately capture guests, as they seek to repeat the experience on return stays.

Seamless technology

As technology becomes an integral part of our lives, the digital expectations of a new generation of travelers are driving

hotel operators to adapt and change how hotels are designed and operated. Smart technology is making it possible for hotel operators to predict and personalize several guest services based on their previous visits and their aggregated guest data.

The installation of contactless technology continues to accelerate in the postpandemic era. Customer-facing services are being overhauled, as technologies such as mobile check-in, contactless payments, voice control and biometrics, become available. Collectively known as the Internet of Things (IoT), they connect to automate certain tasks and deliver an ultra-personalized guest experience. Travelers are becoming accustomed to the conveniences of new technology across all areas of life. As guests, they are also expecting their hotel rooms to be equipped with the latest technology, just like they have in their own homes, only better! This trend provides openings for hotel operators to partner with technology brands to showcase the latest advances in smart technology and share the investment costs. For example, guests already accustomed to unlocking their smartphones and laptops using facial and fingerprint recognition are expecting the same convenience in accessing their hotel rooms. A keyless entry system

that allows guests to enter their rooms using their smartphones eliminates the need for them to carry around a physical key card. Similarly, the shift to in-room tablets is offering greater personalization, allowing guests to control the ambient settings in their rooms, to receive travel recommendations curated just for them and the practicalities of having ‘dynamic’ hotel information and in-room dining at their fingertips. Guests feel more comfortable during their stay because all the services curated are based on their expressed preferences.

Conversely, it is also important to note that hotels are responding to another growing trend by meeting the needs of guests who wish to ‘unplug.’ This includes offering ‘quiet rooms’ for those who wish to get away or adding extra quiet zones on the property, such as libraries or meditation rooms.

Prioritizing sustainability

With a global focus on climate change, hotels must play their part in generating more sustainable solutions. Sustainability is no longer a topic hotel operators can ignore – increasingly, it is a deciding factor in people’s choice of hotel. Placing sustainability center stage during the design process is a good starting point. Beginning with the design brief, sustainable materials can be incorporated in the construction, even down to the choice in furnishings for a guest room. The use of energy-efficient lighting and appliances, the installation of watersaving shower heads and toilets, and waste reduction through recycling and composting programs can all be considered during the design process. This approach can be extended even further to the type of in-room amenities offered, from ensuring guest consumables are made from recycled materials to the choice of in-room water filtration system for drinking water. Other strategies include offering in-room dining menus featuring locally sourced food and beverages, with organic and plant-based options made readily available.

Community-centered

Hotel spaces will become more personalized, adaptive and thoughtful. Actively participating in their neighborhood, hotels will also offer a dynamic environment, reacting and responding to guests’ personalities and needs, whilst building solid relationships within the local community to provide their guests with a greater sense of connection. Hotel designers have a critical role to play in advocating for design concepts that leave space for people to create their own experiences and, in turn, their own story.

hbaarchitecture.com

With a global focus on climate change, hotels must play their part in generating more sustainable solutions.

URBAN Hotel Singapore

URBAN Hotel Singapore

MSocial Seoul Long Stay ‘Flip B’ Concept

MSocial Seoul Long Stay ‘Flip A’ Concept

URBAN Hotel Singapore

HARNESSING AI TECHNOLOGY TO DRIVE UP HOTEL REVENUE

Lovetto Nazareth, managing director of Prism, explains how AI-based digital marketing and price optimization strategies are revolutionizing the hotel-OTA partnership model.

Artificial intelligence (AI) is changing everything we do, including enabling the hotel industry to advance in ways that were never conceivable before. Before AI, online travel agencies (OTAs) defined and monetized every way in which a hotel was marketed online. Each post and listing was monetized to the point where the default position was to work with as many OTAs possible, in a bid to secure the traffic and bookings needed to keep the hotel alive. With the power of OTAs over the revenue management department of hotels in clear evidence, there was growing recognition that this gap needed to be bridged.

Win-wins for customers and hotels

AI-based digital marketing and price optimization strategies have revolutionized the travel industry through dynamic pricing strategies. By leveraging cutting-edge AI technology and data analytics, customers are being offered the best possible prices for their bookings on OTAs. Hotels, meanwhile, are benefiting from improved search rankings and visibility on all OTAs by at least 25 percent through intelligent copy optimization of their listings and the dynamic pricing strategies driven by AI.

Dynamic pricing is a sophisticated pricing strategy that is constantly evolving, based on market demand and competition. By analyzing historical data and real-time trends, which are publicly available data, AI algorithms can predict the optimal

The goal is to offer customers the best price, while ensuring that hotel partners achieve their revenue goals and maintain a competitive advantage.

pricing for hotel rooms, flights and other travel products. This allows operators to dynamically adjust the prices of clients’ rooms and airline flight tickets on all OTAs to meet the demands of customers in real time and remain competitive in a constantly changing marketplace.

Picking up the preferences

One way to optimize dynamic pricing for customers is through machine-learning algorithms, which analyze vast amounts of data to predict consumer behavior and preferences. By predicting what a customer is willing to pay for a hotel room, the right price can be offered at the right time, resulting in increased conversions and revenue for both hotels and their chosen OTA platform.

Another key component of the pricing strategy is understanding the competitive landscape. By tracking competitors’ prices and making the necessary adjustments, it’s easier to remain competitive and offer customers the best possible prices.

A recent case study that highlights the success of a dynamic pricing strategy is our partnership with the H Hotel Dubai. Through our collaboration, we were able to analyze data on past bookings, cancellations and competitor pricing to

develop a dynamic pricing strategy that improved occupancy and increased revenue for the hotel chain. Using AI algorithms to predict demand and adjust pricing accordingly, we were able to increase room occupancy by 9.1 percent and revenue by 13.7 percent year-on-year.

Enhancing the service and outcomes

There is growing evidence that AI-based dynamic pricing is a key component in the travel industry of the future. By using cutting-edge AI algorithms and realtime regional data analysis, the hotel listing can be optimized on all OTAs, leading to a gain of at least 25 percent in search rankings for all search terms and optimized pricing for both OTAs and hotel partners. The ultimate goal should be to offer customers the best possible prices while also ensuring that hotel partners achieve their revenue goals and maintain an advantage over competitors.

Leveraging data analytics and machine learning algorithms, operators are able to predict demand and adjust pricing in realtime, resulting in increased conversions and revenue for both customers and hotel partners. This innovative approach to pricing is transforming the travel industry and providing customers with a much improved travel booking experience.

prism-me.com

THE SMARTER FUTURE

Gulfood Manufacturing offers innovative solutions to connect the global food manufacturing industry, providing platforms to unveil new products, services and technologies, connect with industry leaders, address key challenges, create new business opportunities, and gain valuable insights into emerging market trends.

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The power of data

A data-led organization strives to connect all of its dispersed data onto a singular platform so that it can be employed in a productive medium to achieve overall objectives. Once data parameters are utilized, the practicalities can essentially branch into every facet of the business by not only increasing operational visibility, but also establishing and structuring key metrics and report data. A data-led organization runs in tandem with the development of technology by employing a diverse array of cloud-based technologies that foster this visibility in a format that delivers in real time.

Essential for competitiveness

In today’s rapidly evolving business landscape, building a data-led organization is essential for success. By harnessing every parameter of data, companies can gain valuable insights into customer behavior, market trends and operational efficiency. This allows them to make informed decisions and stay ahead of the competition. At its core, a data-driven approach is simultaneously fueled by and will fuel a long-term, sustainable, innovation-driven future. A data-led organization understands that data is a tool of navigation, essential for charting its course through current market dynamics and ensuring they remain streamlined toward paths of future growth and operational efficiency.

DATA: TODAY’S ESSENTIAL TOOL OF NAVIGATION

Key role in inventories

Data utilization via solutions management has opened a portal to a host of potential benefits that utilize data to optimize the food procurement process. These include, but are not limited to, inventory management, waste reduction and enhanced relationships with suppliers. As the data landscape increases across all sectors and greater cloud technologies enter the marketplace, the future prospects of data utilization will have a more profound impact. Volume and supply are important elements in the food industry, and with stock perishability a key factor, the ability to correctly source and move inventory accurately - by analyzing real-time data - is paramount to cost reduction.

Implementation: the practicalities

By incorporating specialized data analysis tools, organizations are positioning themselves for the practical phase of establishing a robust data infrastructure. These include the implementation of appropriate data collection methods, ensuring data quality and security standards, and establishing effective data storage and retrieval systems. The importance of customized analysis tailored to the food procurement process, meanwhile, cannot be over-emphasized. Customized analysis allows procurement to enjoy improved forecasting, better supplier management, cost efficiency and superior inventory management. The use of predictive analytics also allows organizations to predict demand patterns, optimize sourcing strategies and manage subsequent pricing fluctuations.

Adaptability and profitability

Adaptation has long been cited as one the key traits for survival and evolution in the business world. In terms of both adaptation and competitive advantage, automation is an invaluable asset that allows organizations to analyze, engage and react to market behavior data in real time, paving the way for profitability. Businesses operating in the food industry can ensure their competitive edge by using data-driven solutions and automating their processes to guarantee their systems remain adaptable and scalable for future challenges.

eighty6.shop

Abdul Kader Saadi , founder and managing director of Eighty6 Shop, explains why building a data-led organization is crucial for success in an ever-evolving business environment.

An invaluable asset, automation allows organizations to analyze, engage and react to market behavior data in real time, paving the way for profitability.

Online reviews have become a critical part of the decision-making process when choosing how to spend our time and money. Platforms like Google, TripAdvisor and OpenTable provide a wealth of information, enabling consumers to compare options and make more confident choices. Honest reviews from trustworthy third parties can be a powerful wordof-mouth marketing tool, but how can hospitality businesses ensure that online review systems give, at the very least, a fair representation of their business?

The best online platforms provide plentiful, reliable and trustworthy reviews, but achieving this requires careful consideration, with strategies that can include incentives, optimizing design choices and setting rules or algorithms.

Quantity is key for reviews

Given the choice between dining in a restaurant with a 5.0 average score based on one review or a 4.5 score with a thousand reviews, which would you choose? Without a sufficient critical quantity of reviews, any hospitality venue will struggle to attract customers through review pages. Encouraging customers to leave reviews on public pages, while asking them to directly contact the property if they encounter a problem, is a delicate balance. Many businesses will direct customers toward public review sites, but this is often done only once they have confirmed a positive experience. Another option is to pool services, such as restaurants, bars and the afternoon tea lounge within a hotel, under one venue profile to encourage guests to leave reviews relating to whatever service they experienced. This keeps all the reviews in one place, rather than diluting them among multiple venues and achieving, on average, a fraction of the reviews.

NAVIGATING THE WORLD OF ONLINE REVIEW PLATFORMS

Objectivity and impartiality

Providing rewards and recognition for customers who write reviews, such as discounts, coupons, loyalty points and badges can be a popular incentive. However, incentives that may bias or manipulate the reviews, such as paying for reviews or offering free services in exchange for reviews, must be avoided or risk reputational damage and lead to review sites possibly removing them.

While review sites strive to offer genuine reviews from real customers who have paid for real experiences, there is always the risk of reviews being biased or simply fake. Social media influencers are now being mandated to highlight on their own channels when their experiences have been paid for by a venue they’ve visited. However, there is little to stop the same influencer from leaving a glowing review on Tripadvisor after a complimentary visit.

The era of the algorithm

Systems with established rules and policies that ensure the quality and credibility of reviews tend to be more trustworthy. Review platforms now implement processes to recognize problems, mostly through hired moderators, but now increasingly through advanced algorithms. Trends where numerous 5-star reviews appear alongside 1-star reviews can often hint at more than just inconsistent guest experiences. Operators can also influence reviews by engaging with reviewers to address problems and offer explanations or solutions.

Without a sufficient critical quantity of reviews, any hospitality venue will struggle to attract customers through review pages.

Keep it user friendly

When it comes to design, adding visual elements, gamification features and social media integration can make the platform more attractive to users. Asking broad, open questions, without steering users to particular answers, keeps the data accurate. Providing tools for guests to filter and sort reviews, such as by rating or date, can help those reading reviews to quickly find the most relevant and useful information they need. Companies can also use analytics to identify sentiment trends and patterns in reviews, such as common complaints or areas for improvement, to enhance the guest experience.

There’s no doubt that online reviews have become an essential tool in marketing your business. With so many different platforms available, a clear and considered strategy is needed to maximize the number of reviews you receive on your preferred platforms. As with any customer strategy, designing processes and systems that add clear value to the customer experience will work best both for them and for your business.

gohalo.co.uk

Michael Donald , co-founder and customer experience specialist at Halo Business Consulting, shares his thoughts on how best to ensure these essential marketing tools give a fair representation of your business.

HOW THE HOSPITALITY INDUSTRY CAN SURVIVE THE TALENT CRISIS

Strictly speaking, it can’t (survive the talent crisis), since to survive is to get by on the bare minimum and that is simply not good enough. What’s needed is for the industry to up its game and compete for talent. Here are five ways it can do so: Create valuable apprenticeship programs: the hospitality industry has been lazy in creating internal growth opportunities. It is time for businesses to invest in creating academies within their operations for prospective talent and not just rely on education establishments to prepare new joiners. Hybrid programs, in collaboration with learning establishments at a local level, are a brilliant method of working with the industry and professional educators to build new talent.

Spread the net wider: hiring has become more challenging than ever before, with expectations today higher amongst the labor force. Social media and the expansion of motivational messaging has led to young people not content to enroll at entry level and work their way up the ladder over the years. They want it now! Looking outside the traditional pool and exploring the power of personality over skills, hiring actors, artists and aspiring entrepreneurs, will encourage innovation in the workplace and attract less traditional talent. This could include creating multiskilled roles that combine different skill sets into one job.

Provide amazing benefits: many industries are developing multiple ways of rewarding their teams outside of the traditional salaries and insurance scope. Team activities sponsored by the business create team-centric thinking and increase employee retention. Partnerships with health providers, such as yoga instructors, gyms and fitness facilities, add tremendous value to a team member. There are many

employee benefit apps out there today that provide wonderful online pointsbased rewards for teams, with discounts on important things like flights, hotel accommodation and shopping vouchers. These create a belief amongst teams that they are important to their employers.

growth. Personal coaches and online learning programs abound and are easily accessible and affordable ways for organizations to encourage the growth of their team members and provide exciting incentives that will inspire new talent to join your organization.

Talking without action is a punishable crime, and is usually preceded by the words, “We should.” These words flow so easily from our boardrooms and management meetings, and yet so rarely result in powerful tangible results. The intentions are good, and yet the execution is often half-hearted, which results in poor outcomes.

Live the belief that our people are our greatest asset: there is a lot of talk about how valuable team members are to their workplace and yet frequently management speaks a different language. The old methods of the past decades of managing team members through warnings, evaluations and employee of the month programs are of little value to employees. Creating inspirational recognition within our industry is a must. Celebrating the internal and external successes of team members can inspire the perception of an organization as being a great place to work. While hospitality clings to the old ways, other industries are surging ahead with public online recognition through social media.

Expect greatness: make constant and never-ending improvement a desirable part of being on your team. Create personal development programs and sponsor team members in their personal growth by providing access to great learning that will result in their individual

• Commit to taking care of every single employee as though they were you!

• Dedicate time to knowing every team member.

• Determine that every manager must be qualified to lead others and exhibit high EQ (emotional intelligence).

Do this and you are well on your way to creating a business that will not only attract great people, but will also become a highly desired workplace where people thrive rather than survive. It starts with you!

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Ditching yesteryear’s methods of attracting and retaining talent will enable businesses to become sought-after workplaces, where employees thrive rather than survive, says Mark Dickinson , of DONE! Hospitality Training Solutions.

Celebrating successes of team members can inspire the perception of an organization as being a great place to work.

THE PROFITABILITY VS. SUSTAINABILITY BALANCING ACT

As the world becomes increasingly aware of the impact of human activity on the environment, businesses are looking for ways to reduce their carbon footprint and become more sustainable. One of the most effective ways to do this is by implementing zero-waste practices. However, balancing profitability with sustainability can be a challenge, and many businesses struggle to make zerowaste work for them.

Baby steps

The key to making zero-waste work is to start small. Instead of trying to overhaul your entire hotel or restaurant all at once, start with changes like switching to reusable coffee cups and eliminating single-use plastics. Small adjustments like these can add up over time and have a significant impact.

Get buy-in from employees

To make zero-waste work, it’s essential to have the entire team on board. Make sure they understand the importance of reducing waste and are willing to make changes. Making it part of their induction, encouraging them at every opportunity to share ideas and suggestions on how your business can become more sustainable. When the whole team is engaged, involved and invested in the process, it is much easier to implement and maintain the right practices.

Reconsider packaging

Packaging is a significant source of waste for many businesses, especially takeaway outlets, but elsewhere as well. Look for

ways to reduce the amount of packaging, such as switching to biodegradable materials or offering refills. Consider partnering with suppliers who share the same commitment to sustainability and can provide eco-friendly packaging options, such as compostable food packaging.

Partner with sustainable suppliers

Look for partners who share your commitment to sustainability. Consider factors like their environmental impact, labor practices and ethical sourcing. Start as you mean to go on, in the development stage, by partnering with sustainable suppliers who can help reduce your business’s overall environmental footprint and contribute to a more sustainable supply chain.

Educate your customers

Embrace recycling and composting

Recycling and composting are essential components of zero-waste practices. Make sure your business has a recycling program in place and provide clear guidelines of what can and cannot be recycled. Consider composting food waste and other organic materials, which can be used to enrich soil and reduce greenhouse gas emissions. Reduce energy consumption

A win-win, this is good for the environment and can also save your business money. Look for ways to reduce energy usage, such as turning off lights and electronics when they’re not in use and investing in energyefficient equipment. Consider installing solar panels or other renewable energy sources, especially for greenfield projects.

Finally, educate your customers about your zero-waste practices and how they can support sustainability. Consider using social media and other marketing channels to share information as well as the positive impact coming from your efforts, which will also encourage clients to make sustainable choices. By raising awareness and engaging with your customers, you can build a loyal following that values sustainability and supports your business’s efforts. For example, consider offering discounts or other benefits to customers who support the same thinking, by encouraging them to bring their own cups or containers, thereby promoting the use of reusable water bottles and coffee cups.

A principled approach

Balancing profitability with sustainability is not always easy, but it is essential for businesses that want to thrive in the long term. When done well, adopting this approach will help to deliver not only a return on investment but also a stronger brand equity through shared values and a clear stance on environment, social and governance (ESG) principles.

trokaderomanagement.com

Putting zero-waste initiatives into practice successfully can be a challenge for businesses, but will pay dividends over time, as Bastien Blanc , hotelier and co-founder of TroKadero Management, explains.

Getting the whole team engaged, involved and invested in the process, makes implementing and maintaining the right practices much easier.

The coffee industry has grown rapidly in recent years and shows no signs of slowing down, with a multitude of varieties now featuring on our favorite café menus.

Specialty coffee is the latest trend, with these sought-after beverages constantly evolving, as manufacturers innovate to meet rising demand from coffee lovers. Know what’s hot Keeping on top of industry developments can be a challenge, but is key to working out which new trends to tap into. This will enable you as an operator to make sound decisions about which soughtafter products to offer and build a strong customer base. You can also boost your social media presence and engagement - vital components of any business today - by showing followers that you are up to date on current trends and meeting customers’ demands.

Top quality coffee beans are the essential component of specialty coffee. Roasted perfectly, they need to be prepared by a skilled barista who knows everything about the coffee and is able to share that information with customers, while also serving them a cup of excellence.

WELCOME TO THE FUTURE OF COFFEE-MAKING

Anthony Bedoyan, CEO of Golden Goose Hospitality, explains why robotic coffee machines are causing a worldwide industry stir.

A new robotic era

Innovation lies at the heart of any new trend and, on that note, I’d like to introduce an essential component of the industry’s future, which is the robotic coffee machine. This new concept from us at Golden Goose can prepare 18 different hot and cold drinks, but that’s just the start of its abilities. To put this equipment’s evolution into context, the robotics coffee concept started out as part of a printing company more than 20 years ago. However, inspired by the rapid growth of the coffee industry, we decided to explore the idea of applying these accumulated 3D printing techniques to the coffee industry by introducing a latte art printer in 2017.

Using a safe edible substance, the printer realizes photo images onto the top of a latte within 20 seconds, sent via a smartphone. Wowing industry circles and coffee lovers alike, our new robotic coffee machine has become something of a media sensation worldwide, making headlines across the Gulf, Asia and elsewhere, and sparking more than 100 inquiries and requests for samples.

The level of interest that robotic coffee machines are generating worldwide shows a growing awareness of their benefits.

All-round benefits

As to its other functions and benefits, the robotic coffee machine is also an excellent way of reducing labor costs, in an industry where staff turnover can often be an issue. It is able to make a great variety of drinks swiftly and accurately, including 16 types of coffee and two varieties of lemonade, putting the cup into the correct position and producing a cappuccino in just 46 seconds, for example. The machine is also selfsteam-cleaning.

This advanced technology is matched by the coffee beans used, which are the best quality found on the market, while the standardized coffeemaking process ensures consistency throughout service.

Robotic coffee machines and concepts will never replace traditional coffeemaking practices or our much-loved basic beverage. However, the level of interest they are generating worldwide and across key franchises shows a growing awareness of their benefits, which range from consistency and 24/7 availability to cost savings on manpower, and confirms their rightful place in the industry’s future.

goldengoosehospitality.com

ZHI KA MASTER

Zhi Ka Master is a coffee-making system that employs the use of twin-arm robotics to perform traditional coffee and tea brewing for hand-poured, automated cups of coffee. Through bi-manual manipulation, twinarm robots can perform complicated tasks in a human-like manner. The two-arm robotics and bionic profile design equip the robot with enough know-how to stimulate masterful coffee or tea-making methods at the press of a button. A pre-sized and programmed worktable is used to keep all the machines and tools required to make any drink on a typical coffee menu.

ORION STAR TECHNOLOGY CO. LTD us.orionstar.com

OPTIBEAN X

One of the latest in OptiBean’s awardwinning series of coffee machines, the OptiBean X offers precision in taste for coffee lovers cup after cup, whether they’re looking for an espresso, cappuccino, lungo or fresh brew coffee. Benefiting from a total redesign, OptiBean X is equipped with an entirely new X-press brewer. Its smart combination of highquality parts and technical skills enables the OptiBean X to produce freshly ground coffee in many variations quickly and consistently, brewing two cups at a time when required and dispensing bigger cups swiftly. An intuitive user interface makes the OptiBean X easy to operate.

ANIMO

animoitalia.com

DRINKBOT PRO

Known for its pioneering throughput and capabilities, the DrinkBot Pro robot barista can craft a wide range of drinks, from premium coffees, teas and milk teas to lemonade, frescas, fruit cocktails and smoothies. Quick and easy to use, DrinkBot Pro allows you to queue up orders and automatically dispenses drinks consistently. Each DrinkBot has a capacity of 300, 12oz drinks. Patented algorithmic dispensing technology also enables the robot barista to dispense thicker, more natural ingredients. The ingredients fit into both refrigerated and ambient storage, while a dedicated BiB connector, tube and nozzle prevent flavor contamination, and quickconnects enable fast ingredient changes.

BOTRISTA TECHNOLOGY botrista.com

LAF BAR

Latte Art Factory (LAF) is an automated milk frothing solution for coffee shops and cafés looking to provide their customers with high-quality beverages more quickly. The LAF’s patented technology promises consistency with all kinds of milk and even cold brew, at any temperature and texture. The latest LAF Bar modem and refrigerator are already causing a stir amongst baristas worldwide and, having been designed for cafés with limited countertop space, they tuck away ingeniously under the counter.

THE LATTE ART FACTORY latteartfactory.com

THE BARISTA TOUCH IMPRESS

Incorporating the four keys formula used by professional café machines, the Barista Touch Impress is designed to use the right dose of freshly ground beans, ensure precise temperature control and optimal water pressure, and create the microfoam milk essential for latte art. The super-automatic espresso machine is equipped with Breville’s Impress™ Puck system which combines intelligent dosing with assisted tamping, auto-correction and a 7º barista twist finish. Navigating users through the system, it offers step-by-step barista guidance and real-time feedback for precise extraction and a hands-free silky smooth microfoam. The ThermoJet® heating system provides a 3-second heat-up time, enabling users to move quickly from bean to cup.

BREVILLE breville.com

ADAM

An interactive robot bartender and barista, ADAM is both an attraction that will draw attention to your business and an efficient and reliable worker, capable of delivering at unprecedented levels. Created by Richtech Robotics, ADAM can use existing or new coffee machinery to make hot and cold drinks. Its multi-jointed arms can move in all directions to pick and place objects, while handling multiple assignments simultaneously.

RICHTECH ROBOTICS richtechrobotics.com

Technical brilliance meets aesthetics and artistry in these cutting edge coffee machines that are among the latest industry innovations to hit the market.

HOT CHOCOLATE

Ten chocolatiers and pastry chefs tell us what’s creating a buzz on the scene of our favorite sweet treat, from exotic, imaginative combinations of flavors to non-dairy alternatives and single-origin, ethically sourced cocoa beans.

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I’m inspired by… … several aspects of my craft, from the chocolate itself to its versatility, complexity and sheer indulgence, together with the natural world around me, including the flavors, colors and textures of fruits, nuts and spices. Art and design are other sources of inspiration. Overall, though, my inspiration stems from a deep appreciation for the beauty, taste and joy that chocolate can bring.

What to watch this year

There are two major chocolate trends in 2023, the first being plant-based and vegan chocolates, which are the industry’s response to the increasing popularity of plant-based diets and a growing demand for vegan options and alternative ingredients to dairy, such as almond, coconut, rice and oat milks. The other trend is single-origin and ethically sourced chocolates, which are gaining popularity on the back of rising interest in knowing the origin of the cocoa beans used in chocolate production.

On-trend combinations

Chocolatiers are continuously experimenting with new ingredients and pairings to create unique taste experiences. Current innovative flavor combinations include: spices and herbs (cinnamon, vanilla, cardamom, mint and lavender); citrus fruits (orange, lemon, lime, yuzu and grapefruit); exotic fruits (mango, passion fruit, pineapple and guava); nutty combinations (almond butter, pistachio, hazelnut, macadamia, pecan nut, praline and gianduja); floral notes (violet, jasmine and rose or orange blossom); and liquors and spirits (whiskey, rum, tequila, limoncello and cognac or parfait amour).

Essential tool of the trade

Most definitely the chocolate grinder (melanger). It grinds the cocoa nibs into a smooth and refined chocolate paste, while the friction and heat help to develop and intensify the flavors of the aromatic profile of the cocoa beans. The grinder also ensures that all the ingredients in the chocolate are combined and homogenized, which produces a consistent flavor and texture throughout the chocolate, meaning highquality results.

I’m inspired by… … the traveling I’m fortunate enough to do around the world, which enables me to experience different cultures and new techniques, together with the challenge of creating chocolate and desserts that are satisfying, while also evoking childhood memories wherever I am. This is what inspires me!

What to watch this year

Chefs are increasingly sharing new ideas, flavors and techniques on Instagram and TikTok. Sometimes we’re taken by surprise at just how creative chefs can be and that can start a new trend. I personally love the creativity happening in the Chocolate Academy in Barcelona.

On-trend combinations

I have tried many combinations that have taken chocolate to another level in texture and flavor. One example was when we combined cream cheese and caviar with lemon jam. Others include a blue cheese ganache, not forgetting the seawater ganache, which was both tasty and delicate, making it ideal for after a meal.

On meeting consumers’ changing demands

I adapt my pastry recipe to the location and also to the profile of the client. To give an example, when involved in the opening of two hotels in Kuala Lumpur, Malaysia, it was necessary to find a balance by adjusting all of my classic recipes to meet the needs of the local clientele, while ensuring they remained authentic.

Essential tool of the trade

It would have to be quality chocolate.

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I’m inspired by… … colors and shapes found in nature, mostly, and trying to apply them onto chocolate.

What to watch this year

I think that rather than trends, it’s all about who’s creating the best kind of chocolate and who’s making it look good.

On-trend combinations

I like the way some chefs are experimenting by infusing their chocolates with salty flavors, like white pepper with white chocolate ganache, black lemon ganache and sourdough ganache, for example.

On meeting consumers’ changing demands

The numbers never lie, so I always make it a point to keep up with market studies. If there’s a new flavor in the market that is clearly set to be around for several years, then it’s definitely a winner. I’ll begin using it in recipes and look at how I can improve on it.

Essential tool of the trade

I have three that I couldn’t be without - my hand blender, thermometer and spatula.

CHARLES AZAR

Master consultant chef, CA Consultancy Services

FODIL BAGHAL

Executive pastry chef, Caesars Palace Dubai cheffodil

DANIA BAIK

Executive chef and CEO, Kesr Concept F&B Development Company kesrconcept.com

BERNARD CHARLES

Culinary director, dates and confectionary, Bateel International LLC

bateel.com

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I’m inspired by… … my mother and the love I had for helping in the kitchen. I always dreamed of becoming a chef and cooking for others.

What to watch this year

There is a current move toward dark chocolate, which has a high proportion of cocoa – around 70 to 80 percent –and less sweetness, alongside a focus on terroir and chocolate with a single origin. We only work with chocolate from Brazil and the Dominican Republic, which gives our consumers an indication of quality and value. In today’s cocoa culture, we also talk a lot about sustainability and fair trade, which adds value to the product and recognizes the farmers who produce it. Vegan variations using alternative milk powder in the manufacturing process are another trend.

On-trend combinations

We’re seeing a lot of fruit and chocolate combinations today, alongside a revival of the more classical flavor pairings in our chocolate-making.

Essential tool of the trade

There are several, but most important amongst my tools and gadgets are the ChefCut chocolate tempering machine, Stephan mixing machine, panning machine and chocolate refiner.

BERTRAND LE GALLIC

Technical advisor pastry chef, EMF EMIRATES LLC

emf-me.net

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I’m inspired by… … various aspects of my everyday life. My children’s tastes, memories from past travels and the discovery of new ingredients all contribute to my creative process. During a winter visit to Scandinavian countries, I had the opportunity to savor the delicious kanebullar, a Swedish cinnamon roll with a hint of cardamom. This experience sparked my curiosity, and I spent the following month researching and creating the perfect Nordic pastry.

What to watch this year

Sustainability has emerged as a key focus for major chocolate producers. In addition, I've noticed a growing demand for artisanal pralines crafted with exclusive chocolates, carefully selected ingredients, and unique blends featuring luxurious elements. There is an increasing interest

in knowing the origin of the ingredients used in these creations, as it adds a sense of authenticity and transparency. The future of chocolate will require an artisanal and indulgent approach, utilizing carefully sourced high-quality ingredients and environmentally friendly packaging. On-trend combinations

While working as the executive pastry chef at Bulgari Dubai, I had the opportunity to craft a unique chocolate bonbon combining gorgonzola cheese, orange and milk chocolate. Surprisingly, despite not being a fan of blue cheese, I found that the velvety milk chocolate coating perfectly complemented the orange and gorgonzola ganache. It was truly a one-of-a-kind pairing.

On meeting consumers’ changing demands

I’ve been working on a wide range of sugar-free products, including desserts, cookies and chocolate bonbons. It’s been an intriguing exploration of sugar alternatives, especially when it comes to achieving the right texture.

Essential tool of the trade

The metallic scraper is my go-to tool when working with chocolate. It serves multiple purposes, such as tempering the chocolate, cleaning the surface of the mold and unmolding the bonbons. Another essential tool is a blender, whether I want to achieve a smooth and velvety texture for my chocolate ganache, blend fruits or simply mix ingredients seamlessly.

FARAH HAMDANE

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I’m inspired by…

… everything around us, since wherever you look, there’s something waiting to ignite your creativity, from the beauty of nature’s colors and textures to seasonal ingredients where we can explore unique flavor combinations, such as fruits, spices, herbs and flowers. I also enjoy drawing on diverse cuisines and traditional techniques. Personal experiences and memories with emotional connections are other sources of inspiration.

What to watch this year

Expect to see chocolates infused with new ingredients, such as exotic spices, botanicals and herbs or even unexpected flavor pairings to cater to adventurous tastebuds. Customers and chocolate enthusiasts are showing more interest in the provenance and quality of the cocoa beans. Artisanal chocolate-makers who focus on small-batch production using high-quality ingredients and meticulous craftsmanship will likely gain more recognition and popularity.

On-trend combinations

Flavor combinations gaining more popularity include chocolates infused with exotic spices, like cardamom, cinnamon or ginger, since the heat of the spice complements the sweetness of the chocolate. A zesty taste of lemon and lime creates a whole new experience, fruit and herb combinations, such as strawberry and basil or raspberry and thyme, work well, since the sharpness and slightly acidic notes of balsamic vinegar add depth and complexity to chocolate.

On meeting consumers’ changing demands

To stay up to date, pastry professionals actively engage with consumers through consumer surveys and social media analysis. We also monitor emerging trends, attend food exhibitions and collaborate with other professionals to exchange ideas and stay informed about new developments. Factors such as cultural influences, dietary restrictions and sustainability concerns can also shape the development of new recipes and flavor combinations.

Essential tool of the trade

The tools I look to most are my scraper and thermometer, since they allow precise control over the chocolate tempering, and my piping bag, which is essential for control in creating intricate designs or delicate decorations.

WALID MARZOUK

Freelance consultant and executive pastry chef/R&D, Pattis France International trading Co.

I’m inspired by… … many things that enable me to create unique and innovative products. These include aspects of nature, from the flavors of fresh fruits and herbs to the textures, colors, patterns and shapes of natural materials. Travel and experiencing new cultures can be a great way to get inspired, as can listening to feedback from customers, in person or through social media engagement, and understanding what they’re looking for. They may even provide inspiration for unique flavor combinations or design ideas, helping us to stay on top of current trends and preferences.

What to watch this year

Trends for 2023 include plant-based and vegan chocolate, unique and exotic flavors, such as matcha and white chocolate, lavender and honey, or chili and chocolate. Single-origin and artisanal chocolates are also becoming increasingly popular, due to consumers being more interested in the origin and production methods of their food and seeking out high-quality, unique chocolate experiences.

On meeting consumers’ changing demands

When it comes to taking account of evolving consumer preferences, I make it a point to adapt to meet the demands of local tastes, depending on where I’m working, and create products with unique flavor combinations and functional benefits. The chocolate industry is constantly evolving to meet changing consumer demand, whether it’s through innovative flavor combinations or new production methods. There are always exciting developments to look out for in the world of chocolate.

Essential tool of the trade

My favorite tool is a digital thermometer, which enables me to monitor the temperature of the chocolate and ensure that it’s fully tempered and set. Other specialized equipment, like enrobing machines to create specific textures and flavors in chocolate products, is also popular with chefs.

Pastry chef instructor /consultant in KSA

PATRYCJA “PATTI” RADZICHOWSKA

I’m inspired by… … people. Baking used to be only a hobby, but even then, I was taking everything I made to the office where I worked or sharing it with friends and family. The reactions I received were smiles at first bite. I decided to change job and can still remember the first cakes I made for sale in the pastry kitchen. After work I just sat incognito by the table and looked for customers’ reactions – smiles and empty plates.

What to watch this year

I remember how hard it was just a couple of years ago to find good quality vegan chocolate. Today almost every professional chocolate brand has dairy-free options. Having a plant-based option is a must nowadays, since more people are choosing this way of eating, whether for health or ethics. The future is green, so the chocolate world has to look in this direction to fill the gap and be receptive toward it.

On-trend combinations

Classics never get old. I like to boost a flavor or chocolate with a small amount of spices, but never to cover the notes or original taste. When I came to Saudi Arabia, I noticed that the people love za’atar. Our best seller now is a croissant roll filled with whipped crème cheese, covered with dark chocolate enriched with hazelnut paste and topped with za’atar.

On meeting consumers’ changing demands

As a chef today, if you’re not adjusting, you will be a loser long term. You have to follow people’s preferences and think about why they like or dislike something. Great taste, good quality and perfect execution are not enough to be successful on a large scale - we have to make people want to show our creations on social media. But it’s also important to get out of the kitchen and speak to customers in person.

Essential tool of the trade

We need the basic equipment, but I also love using unique things, like custom-made chocolate stamps, personalized engraved logos and text or one-of-a-kind graphics. Then, by adding chocolate, you have a simple, but classy decoration.

EDMOND ROUKOZ

CARMEN RUEDA

Head pastry chef, BRIX Desserts brixdessert.com

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I’m inspired by… … nature mostly, whether it’s scenes featuring greenery, mountains or the sea, since I can then reflect the combination of those colors in the chocolate and pastry I make. I also take inspiration from my family who have always been supportive and never stop pushing me to give my best.

What to watch

this year

Trends worth keeping an eye on in 2023 include an increased focus on learning more about the technicalities involved in chocolate-making, from tempering and coloring to filling. There is also a move toward healthier versions of chocolate, with varieties using less sugar and plant-based (vegan) ingredients in high demand. Other interesting developments include the emphasis on versatility where chocolate is concerned, through sculptures and decoration, for example. On-trend combinations

Many aspects can determine which flavor combinations are popular, from seasons and countries to new trends. However, there’s a definite move right now toward fruity and tropical flavors, like passion fruit combined with basil and strawberry combined with rose. Some other flavors that are fixed, regardless of the season, include caramel, nut-based flavors and wafer.

On meeting consumers’ changing demands

It’s vital for chefs to stay up to date on industry developments by researching the latest trends and news, since customers’ tastes and preferences always vary. Another way to keep up with differing preferences is through surveys and trials that can help us to understand more about what people are looking for.

Essential tool of the trade

The thermometer is top of the list of my essential tools since the quality and texture of chocolate depends on the temperature being accurate.

I’m inspired by…

… nature, people from all over the world and the countries I’ve traveled to for leisure and work. I’m looking to find the perfect balance between techniques, flavors and textures. It’s also important for me to work with farms and suppliers within the UAE, so I can see the local fruits and vegetables they have to offer and how I can highlight them using everything I’ve learned.

What to watch this year

I’m fascinated by how more and more people are using the juice from the pure cacao bean and transforming it into something quite unique. We can ferment the juice or make a syrup out of it that gives a very authentic flavor never really seen before.

On-trend combinations

One of the things that we love doing is breaking down the boundaries between classical and modern. We pair different kinds of chocolates with flavors such as olive oil, truffle and caviar. The flavor profile often surprises our guests and ends up being the dish that keeps them coming back.

On meeting consumers’ changing demands

Our priority is to deliver the best possible experience to our guests, so their feedback is very important to us. We aim to match their personal preferences to the techniques and flavor combinations that we create. We try to elevate the classic flavors that the guests recognize into complex experiences with a meaningful connection.

Essential tool of the trade

The chocolate tool that I like to use the most is an air brush, since it enables me to play with the look and feel of the chocolate. The air brush allows me to create a feeling of anticipation before the bonbon is touched and tasted since even when glancing at it for the first time, you get a sense of the flavors and textures that are inside.

Executive chef, Ombrello Café & Lounge, Abha, Saudi Arabia radzichovska

Technical advisor, Banopuratos, UAE banopuratosuae chefedmond

WHERE SWEET MEETS SOUR

Syrups are today firmly established as an essential ingredient for bartenders and mixologists worldwide, enabling these creatives to add flavor, taste and imagination to classic beverages or give new concepts a contemporary twist. We asked seven experts to share their thoughts on all things syrup-related, from trending flavors and industry innovations to how they achieve that perfect balance in a glass. Here’s what they had to say.

Favorite flavored syrups for drinks

Hibiscus syrup tops my list, especially in summer, when its berry-like color and floral aromas work really well in in-season drinks. I’d probably place ginger syrup secondits spiciness and warm taste are great for balancing most drinks, making it suitable all year round. Third spot goes to a syrup made from yuzu, a Japanese citrus fruit which tastes like a mix of mandarin and lime, and combines perfectly with passion fruit. I use it in my favorite cocktail at Addmind, which is called Momo Collins, alongside passion fruit, pink grapefruit soda, rosemary and gin. Elderflower syrup is another favorite since it’s so versatile. Its floral and citrus notes make it great in wines, cordials and many other drinks.

On balancing flavors

This important skill comes down to professional training, intuition and experience. Layers of flavors brought together in different ratios are key to

gaining that desired balance, while finding the flavors to enhance the drink is also crucial, like when adding a dash of bitters or fresh herbs to a fruity cocktail. One tip for achieving a harmonious taste and balancing sweetness is to add an acidic element, like citrus, bitters or herbal foams. We also have access to several modern techniques today that can help balance the sweetness of flavored syrups, including sous-vides and milk-washing.

Industry trends

The use of natural and organic ingredients in flavored syrups is definitely a current trend and manufacturers are increasingly offering products that meet these requirements. In line with this, homemade syrups are becoming popular for cocktails and these are attracting health-conscious consumers. Building on this trend, innovatively flavored products are being developed with good nutritional value and lower sugar content.

MOHAMAD CHAABAN General manager, CLAP Beirut and IRIS Beirut, and beverage director, Addmind Hospitality addmind.com mo_chaaban

Favorite flavored syrups for drinks

I like to work with orgeat syrup as it has great balance when combined with tropical fruits, such as passion fruit, pineapple and lime, among others. Other favorite syrups include strawberry, vanilla and agave, all of which give drinks an amazingly well-balanced flavor and natural taste. On another note, the smell, taste and color of almond syrups are truly mesmerizing and they’re incredibly versatile, blending with almost every combination of flavors. I recently added one to a new gin-based cocktail and the result was amazing.

The art of creativity

The first thing I like to consider when making or creating a drink is the star ingredient which should be showcased by the drink. This can be a bit tricky if you’re working with delicate ingredients, such as shiso leaves or strong flavored ingredients like truffle. There’s an element

of trial and error here and the opinions of the team play a key role when it comes to trying something new. I also consider the venue when creating a new drink and think about how to ensure the style complements it.

On balancing flavors

There are many factors involved in achieving a great harmonious taste, from techniques in making the drinks to using the right additional ingredients; for example, lime, lemon, yuzu and other sour fruits will help you obtain the right balance of sweet and sour. Foaming agents, such as egg white, cream and milk, are also key in helping to lock in all the flavors as one. In addition, a well-balanced drink needs bitterness to ensure that every part of the palate is totally satisfied.

Favorite flavored syrups for drinks

I don’t have a specific favorite flavor, although there are some that really strike a chord with me; for example, I made a few pepper-based syrups recently and was really astounded by their incredible depth and versatility. Other flavored syrups that I love using are tea-based varieties. If made correctly, they are extremely flavorful, bearing the signature nuances of the tea leaves in a sugar-charged form.

The art of creativity

I’ve always adopted a playful approach with my cocktails, which partly helps to explain why I’ve recently become obsessed with bubblegum and popcorn! I think that certain flavors like these have a kind of superpower that enables guests to travel back in time just by inhaling their aromas. Barfly by BuddhaBar’s bar menu sports a drink based on bourbon and popcorn, rectified with lactic acid. It gives customers a real sensation of being seated cozily in front of their favorite movie holding popcorn - everyone’s favorite movie snack.

On balancing flavors

When using syrups, whether homemade or store bought, the trick is to not add too much coveted sweetness, but, instead, to offset the sugar with a sour and bitter element. Food acids are good players to incorporate in syrups to tame their sugar level, adding a zesty citrusy taste. Shrubs are another perfect example of how a syrup can become a gamechanger in a drink, incorporating both sweetness and tartness. They allow us to really explore the wide and wild world of vinegar since this is their pivotal ingredient.

Industry trends

Lots of bars in Dubai are really upping their game in syrup-making, partially due to having access to new devices, which include centrifuges, sonic infusers and rotavapors. These technology-driven tools are helping unlock layers of flavors and depth which are otherwise difficult to achieve.

MARTIN ESPARON

Bar supervisor, Playa playadxb.com

FRANCESCO GALDI

Corporate beverage manager, BuddhaBar International buddhabar.com shaken_regards

Favorite flavored syrups for drinks

Classic choices like vanilla, caramel and mint syrups, remain the most popular for beverages since they add a touch of sweetness and a unique flavor, enhancing their taste and appeal. On a personal level, I enjoy working with syrups that offer versatility and the potential to create interesting flavor combinations. Some of my favorites include fruit-based syrups, like raspberry or passion fruit, which bring vibrant and refreshing flavors to cocktails. I also look for unique options, such as rosemary-infused or cardamom syrups, which provide depth of aroma and taste.

The art of creativity

When deciding which flavored syrups to use in drinks, it’s essential to consider the overall flavor profile you want to achieve. You have to think about the base spirit and the other ingredients in the drink; for example, citrus-based syrups, like lemon and orange, pair well with clear spirits, such as vodka or gin. Richer flavors, meanwhile, like caramel or chocolate, are known to complement whiskey or rum-based cocktails.

Favorite flavored syrups for drinks

When it comes to flavored syrups for drinks, I absolutely love working with violet and orgeat. Violet syrup brings a unique and floral essence to beverages. Its delicate and slightly sweet flavor adds a touch of elegance and charm to a variety of drinks. Orgeat syrup, traditionally made from almonds and orange flower water, offers a delightful nutty and subtly sweet taste. I personally enjoy working with homemade syrups as they can add a unique touch to cocktails. However, when it comes to achieving consistent flavors and taste experience, relying on certain brands is a must, particularly when working with seasonal ingredients. Two brands I like to work with are Giffard, known for its authentic flavors and versatility in cocktails, and Monin, known for its consistent quality and ability to capture true flavors.

On balancing flavors

Achieving a harmonious taste in cocktails requires balancing the sweetness of flavored syrups with other flavors. I employ various techniques, such as adjusting the syrup proportions to find the right sweetness level, incorporating acidity through citrus juices like lemon or lime, or introducing bitter or herbal ingredients to provide contrasting flavors.

Industry trends

Trends in flavored syrups evolve over time. Current popular flavors include elderflower syrup, known for its delicate floral notes, and spiced syrups, infused with warming spices like cinnamon or ginger. Unique fruit combinations, such as strawberrybasil or pineapple-jalapeno syrups, are also gaining popularity. Additionally, using seasonal ingredients like pumpkin spice, apple or cranberry in syrups is great for capturing the flavors of the moment.

On balancing flavors

Achieving a harmonious balance of flavors is crucial in cocktail creation. If the cocktail lacks depth or complexity, a flavored syrup can provide the missing element and enhance the overall taste experience. When it comes to balancing the sweetness of flavored syrups with other flavors in a cocktail, one of the most effective techniques is to incorporate acidity. Acidity helps to counteract and balance the sweetness, resulting in a more harmonious taste. Lemon juice, as well as other acidic ingredients like citric acid and malic acid, can be used to achieve this balance. Finding the right balance of sweetness and acidity in a cocktail is a skill that develops with practice and experimentation. By gradually incorporating acidity and tasting along the way, you can create a harmonious and well-balanced drink that allows the flavors of the flavored syrups to shine, while avoiding overwhelming sweetness.

AHMAD HAYDAR

Beverage director, Seven Management ahmadhaydar85 7management.me

ELIE KREIDY

Bar manager, Salmon Guru salmonguru.es eli_kreidy

Favorite flavored syrups for drinks

There are many flavored syrups I like to use to make drinks, but my favorites are probably bitters, orgeat, passion fruit, elderflower, lavender, mango and coconut. I find these syrups are among the best for complementing and enhancing the other flavor elements in drinks.

The art of creativity

I decide which flavored syrup to use in a drink based on the fruits, juices, herbs and other elements in the recipe. The end result must be a unique combination of flavors that will cater to guest preferences and provide an enjoyable taste experience.

On balancing flavors

Balancing is the most challenging part of making a great drink. There are many techniques involved and it definitely takes time, patience, perseverance, determination and creativity to obtain a harmonious result. To balance a drink, you should start with a

Favorite flavored syrups for drinks

My favorite syrups for drinks are vanilla, passion fruit and cherry. These are versatile flavors which I usually try to keep in my bar and go well with both classic cocktails and more contemporary interpretations. Vanilla goes perfectly with various oldfashioned drinks, passion fruit with the Porn Star martini and various Tiki cocktails, and cherry with upgrades using red vermouth, like the Manhattan, Negroni and Americano, as well as a Daiquiri or Margarita. I prefer to use homemade syrups since my place of work has easy access to products from all over the world at a reasonable price, but there are some flavors that are not worth making yourself. In these circumstances, my brand of choice would be Giffard, whose products are really close to the natural flavors of ingredients.

The art of creativity

Before adding any additional flavor to a drink, I sample the base alcohol of the planned cocktail and try to seek out distinctive flavors and aromas. This enables

base flavor element, then add sweetness, citrus or sour elements and bitters to taste. Keep adjusting until you reach the balance you’re looking for. What’s important is to ensure that no single flavor overpowers any of the others, rather it should allow you to taste every element of the drink.

Industry trends

Current trends I’ve noticed include infusing flavored syrup with other ingredients in drinks. Lavender syrup infused with dry hibiscus and cinnamon syrup infused with pineapple are two examples that spring to mind, but there are many varieties currently trending. Other ideas proving popular are the use of flavored syrups as adhesives or glue to stick edible elements in the glass or even as paint to create illustrations. You can make so many things out of flavored syrups, like flavored ice blocks, sodas, foams, bubbles and candy glass for garnish – the possibilities are endless!

me to determine which additional flavors could fit and think how to boost the overall flavor by adding an additional ingredient that will balance the cocktail once complete.

On balancing flavors

There are many techniques for balancing cocktails, including adding different juices or bitters to elevate them. Creating and adding fermented products, homemade cordials or shrubs that contain more than one kind of flavor is a great approach, as is incorporating different acids or milk punches, or adding a little salt that will emphasize the distinctiveness of other flavors.

Industry trends

One of the latest trends for flavored syrups is the use of the freezing technique, which enables us to extract different flavor profiles from a single product and then use them in various cocktails. This technique also allows us to support the bar food cost.

REY MART SELGAS SALIMBAGA Bartender, Shang Palace Shangri-la Jeddah KSA shangri-la.com

ALEXANDER WOLANCZYK

Bar manager, Folly – Gates Hospitality folly.ae alex_wolanczyk

NXT DAIRY-FREE DARK CHOCOLATE LAVA CAKE

When it comes to teatime treats, this delicious dairy-free cake, created by Marike van Beurden, Vegan Pastry & Chocolate

Consultant at Callebaut®, is the perfect sweet alternative for vegans or anyone looking for a dairy-free option.

Ingredients

For the ganache

80 g pea milk

120 g Callebaut® Dairy-Free Dark Chocolate

0.2 g guar

For the dough

50 g flour

10 g potato starch

3 g baking powder

2 g baking soda

40 g sugar

3 g pea protein

3 g potato protein

125 g Callebaut® Dairy-Free Dark Chocolate

80 g vegan butter

150 g pea milk

3 g citric fiber

Preparation

Ganache

Bring the pea milk to 70°C and pour over the Callebaut® DairyFree Dark Chocolate and blend with a hand blender. Gradually add the guar, while blending with a hand blender. Freeze 16 g into a truffle mould.

Dough

Mix the dry ingredients together (flour, potato starch, baking powder, baking soda, sugar, pea protein and potato protein). Place the Callebaut® Dairy-Free Dark Chocolate and the vegan butter in a jug.

Bring the pea milk to 80°C and pour on top of the Callebaut® Dairy-Free Dark Chocolate and vegan butter. Blend with a hand blender.

Gradually add the citric fiber, while blending with a hand blender. Gradually add the ganache to the dry ingredients, while mixing with a paddle. Pipe 50 g into a baking ring 6 centimeters wide and lined with paper. Press the frozen ganache inside and cover with 30 g of dough.

Bake at 190°C for 12 min. Serve hot.

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CARONI

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APERITIVO

Produced from orange oil and a selection of bitter aromatics, together with other ingredients that include natural flavors, this Aperitivo liqueur, from Kassatly, is best served with a variety of sparkling white wines.

WADIH KASSATLY kassatly.com

AI-POWERED ROBOT

DNATA’s unique culinary demonstration featured the world’s first AI-powered robot, capable of handling cooking operations in commercial and residential kitchens. Developed by Moley Robotics, this innovative solution is able to recreate identical dishes at scale by following pre-recorded chef instructions. Multiple sensors and machine learning capabilities enable it to measure ingredients precisely and execute complex cooking techniques. Pioneering technology ensures consistent quality, high levels of safety and rapid adaptation to changing parameters in real-time. DNATA dnata.com

AW_CHAIR

Created by Tonelli Design, the iconic brand specializing in high-end furniture made from glass, among other materials, the AW chair combines meticulous handwork with the use of next-generation machinery. Signed by the famous designer Massimo Castagna and made of solid wood, the AW chair offers both practicality and versatility. Attention to detail is fundamental, as always for Tonelli, which recently enjoyed success at the Milan Design Week. This is displayed in each individual aspect, from the metal detail on the backrest to the legs shaped specially to instill more solidity and resistance, and the combination of exclusive fabrics, which collectively contribute to making this delightful piece of furniture so refined and full of character.

TONELLI DESIGN tonellidesign.it

GEMOLOGY HOTEL LINE

A key international player in the guest amenity industry, Groupe GM has relaunched its Gemology hotel line, in partnership with Gemology Cosmetics Paris, with an emphasis on sustainability. All products are enriched with a complex of iron-rich sapphire, to stimulate collagen and firm up the skin, and diamond extracts, which offer anti-wrinkle properties and provide a soft-focus effect. The range consists of bath shower gel, body lotion, shampoo, conditioner and hair and body gel. A 20-gram soap and 40-gram massage soap, which are Roundtable on Sustainable Palm Oil - Mass Balance (RSPO-MB) certified, complete the Gemology range.

GROUPE GM groupegm.com

CALIFORNIAN DREAM BY NESPRESSO

Offering the perfect way to cool down during the hot months, Nespresso’s latest collection brings together iced coffees, accessories and on-trend recipes for a suitably seasonal experience to beat the heat, led by Nespresso UAE’s refreshing Californian Dream inspired experience. Another newcomer this year is Cold Brew Style Intense for Vertuo, offering a smooth, silky and bold textured coffee, boasting sweet caramel-tasting notes. Traditionally a slow process, Nespresso has re-imagined cold brew coffee, retaining its sought-after intensity and profound character, but without any bitterness and available in only a few minutes.

NESPRESSO nespresso.com

G OO D B E C OMES BET T E R

For 100 years, Valrhona has brought out the best in chocolate alongside cocoa producers, employees and chefs. Its mission is to create a fair, sustainable cocoa industry while inspiring creative and responsible gastronomy 100% of the cocoa beans that we use can be traced back to our 17,215 producers: this provides the assurance of knowing where the cocoa comes from and who har vested it, and also that it was produced in good conditions. Valrhona’s commitment resulted in it obtaining B Corporation® cer tification with its exacting standards in January 2020, something it is very proud of. Choosing Valrhona means committing to a chocolate that respects both people and the planet.

TO LEARN MORE ABOUT OUR COMMITMENT, VISIT VALRHONA.COM