Hospitality News ME - February / March 2021 (Issue 132)

Issue 132 | Feb-Mar 2021

hospitalitynewsmag.com

WHAT'S ON THE HORIZON?

EXCLUSIVE INTERVIEW

JOHN PAGANO DISCUSSES REGENERATIVE TOURISM IN KSA

P.28

MARKET UPDATE

OMAN'S HOTEL INDUSTRY: REACHING NEW HEIGHTS

P.36

FOOD

SAY CHEESE TO THE LATEST DAIRY TRENDS P.64

TECHNOLOGY

THE MULTIBILLION-DOLLAR BUSINESS OF BIOMETRICS

P.50

THE NEW NORMAL FOR CATERING • UAE ON THE UP • INNOVATIONS IN HEAVY KITCHEN EQUIPMENT

a brand of

EMF Middle East: P.O.Box: 267, Jounieh, Lebanon - Tel +961(0)9 938732 - Fax +961 (0)9 935664 info@emf-me.com - www.emf-me.com

EDITOR'S VIEW

Group editor Nouhad Dammous

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

Managing director Joumana Dammous-Salamé Publication manager Randa Dammous-Pharaon Publication executive Rita Ghantous Graphic designer Ibrahim Kastoun Features consultant Rana Freifer Sub-editors Miriam Dunn Lisa Jerejian Account managers Michel Ajjoub, Maha Hasbani, Josette Hikri advertise@hospitalitynewsmag.com Subscription executives Houayda Haddad-Roumman Mirna Maroun subscribe@hospitalitynewsmag.com Circulation coordinator Rita Nohra-Kejijian News news@hospitalitynewsmag.com Published by Hospitality Services sarl Lebanon Borghol Building, Dekwaneh P.O.Box 90 155 Jdeidet el Metn 1202 2020 Tel: +961 1 480081 Fax: +961 1 482876 info@hospitalityservices.me www.hospitalitynewsmag.com All the information disclosed in the magazine was provided by the parties concerned by each publication and checked to the highest possible extent by the editors. However, the magazine cannot ensure accuracy at all times of all information published and therefore could in no case be held responsible should any information reveal to be false or insufficient.

We welcome views on any subject relevant to the hospitality industry, but request that letters be short and to the point. The editor reserves the right to select and edit letters.

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

HOW TO FORECAST IN UNCERTAIN TIMES Nouhad Dammous, editor-in-chief of Hospitality News Middle East, discusses the importance of making good judgement calls when forecasting.

Forecasting sales is an important activity that helps businesses plan. Without a sales projection, management doesn’t know whether to conserve cash aggressively or continue its current operations. It’s not an easy problem to solve, especially during uncertain times. However, some insights are possible.

The goal of forecasting is not to predict the future but to tell you what you need to know. To make the best decisions we can, we must first project future economic conditions with our own policy actions in mind. The objective of the exercise is to select the policy options that will best help us achieve our dual mission of promoting price stability and safeguarding maximum employment.

A series of planning principles, oriented to today’s business, requiring planning processes to provide a rapid response, is essential to competitive survival.

These principals are supplemented by tools and management surveys to add an element of practically.

In the end, a sales forecast will be judgmental. It may come out of a computer model without further adjustment, but a human created the model and decided to use it rather than a finger in the wind.

Although sales forecasting is possible, highly accurate forecasting is not. So the sales forecast should be used as a rough idea, with plenty of humility added to the construction of business plans. Flexibility in decision-making will benefit those companies that develop resilient plans. Leaders are often committed to their prior plans because of emotional attachment to their creations, as well as the prestige that comes from plans respected by others. Losing those emotional commitments will allow sales forecasts to be rough guides rather than set-inconcrete constraints on future changes.

Any economic forecast incorporates three essential ingredients, and they are used in different proportions depending on the forecaster and his or her resources. These ingredients are: data; models; and judgement.

For that reason, we need to adjust our model’s predictions with the most important economic forecasting ingredient - and that is judgment. Interplay between models and judgments.

Nouhad Dammous Editor-in-Chief Docteur Honoris Causa

In this issue

Feb - Mar 2021

EDITOR’S VIEW

03

How to forecast in uncertain times

NEWS

08 Industry 10 Hotels 12 Food & Beverage 16 Chefs 18 Suppliers

EVENTS

20

WHERE TO BE SEEN

16

Guillaume Gomez

Gulfood on the horizon Calendar

BUSINESS

FORECAST

22 26

Contributors’ outlook All eyes on 2021

INTERVIEW

28

Regenerative Tourism in KSA - exclusive interview with John Pagano, CEO, The Red Sea Development Company

TOURISM 30 Ecotourism: the perks of green travel 32 The golden market of glamping 34 Looking up: tourism recovery in the UAE

36

John Pagano

36

Oman

MARKET UPDATE The changing face of Oman’s hospitality sector

EYE ON

38

Europe: 5 F&B trends to watch

INFLUENCERS

40

Keeping up with the caterers

ARCHITECTURE & DESIGN

44

The art of clubbing post Covid-19

F&B

46

10 preventive measures against Covid-19 for restaurants & bars

28

TRENDS 48 The vending machine TECHNOLOGY 50 Why biometrics are more important than ever HYGIENE 52 Hygiene matters

@Hospitality_Mag

HospitalityNewsME

New Premises in uae Industrial area 18, Maleha Road, Sharjah P.o.Box: 65118 +971 6 5453136

As Banopuratos always promises innovation we are delighted to announce the opening of our new Base & Mix premises in Sharjah, Maleha Road.

Being the largest showroom for raw materials and tools in UAE makes us more committed to our customers by providing them with a new shopping experience with the best quality as always. A wide variety of raw materials, tools & machinery are all available in our showroom along with an innovation center that is fully equipped with tools and machines to host demonstrations and masterclasses.

The new space reflects Banopuratos innovative company goals that focuses on delivering quality products and has been designed to increase efficiency of all departments.

The growth throughout the years is a result of the company’s emphasis on the quality of products that it strives to provide.

SOLUTIONS

54

HUMAN RESOURCES

Planting the seed: how to empower the next generation

46

Why F&B firms need loss prevention strategies

MANAGEMENT

PRODUCT ZONE

EQUIPMENT 58 Heavy kitchen equipment in the spotlight

58

Equipment

64

Cheese

FOOD Say cheese 64 66 Specialty cheese hits Kuwait 68 Lebanese cheese? Yes, please!

DAIRY ROUND-UP

BEVERAGE 70 The dairy-free milky way

74

NEW PRODUCTS On the market

CHOCOMANIA 76 Spanish turron

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

HOSPITALITYNEWSMAG.COM

Coming issue Apr - May 2021 • Special report Career • Restaurants Pop up restaurants and Ice cream concepts • Equipment New Technologies • Food Meat • Beverage Spirits and champagne

76

Chocomania

WE DEFINE BAKING ART THROUGH KNOWLEDGE AND CREATIVITY Newest Baking Academy In Lebanon ABA “Academy of Baking Arts”, founded by Bano-Puratos in 2019, is one of its first academy in the Middle East. Delivering a unique full experience in different sectors covering pastry, bakery, chocolate and ice cream for beginners and professionals with different designed courses by local and international renowned chefs.

ABA offers a unique opportunity for all people of all skill levels to expand their knowledge though a wide range of different workshops as Hands-on experience or master classes in Baking Arts with a premises that fits up to 45 participants.

A Bchamoun Main Road, Lebanon | P + 961 5 801 649 | E info@aba-lb.com | W www.aba-lb.com

NEWS

INDUSTRY

FIVE MINUTES WITH PHILIPPE FRANCOIS Philippe Francois, president of AMFORHT, talks about the NGO's journey from UN World Tourism Organization (UNWTO) initiative to being granted special consultative status in 2017 by the United Nations.

What are AMFORHT’s goals?

The World Association for Hospitality and Tourism Education and Training (AMFORHT) is the only NGO in the world that offers an accessible and ethical network, linking key players from the world of tourism.

AMFORHT’s aim was to define, develop, promote and continuously adapt tourism education to the evolving needs of the industry. Our worldwide network facilitates the development of strong links to help create and support training programs between schools and tourism professionals. Practical collaborations include the development of internships, graduate employment and industry research.

What can you tell us about AMFORHT’s membership program and its benefits?

We offer an interactive digital platform, which allows members to connect via a social network. They can enjoy VIP access to regional meetings and the AMFORHT World Forum. Our members can rely on a sustainable network of experts in the hospitality industry who they can learn from. Furthermore, we have online bibliographical resources, which are free of charge for members.

These references cover the latest international trends in the sector.

There are many other benefits, so I would encourage professionals to get in touch with us for more details.

Were you able to organize a 2020 general assembly?

Exceptionally, our 2020 general assembly was held on ZOOM on December 15. The Ministerial and Trade Authorities, and our

TRENDING ON

HOSPITALITYNEWSMAG.COM Dubai College of Tourism partners with Udacity to upskill Dubai tourism employees

Dubai College of Tourism (DCT) has announced a partnership with Udacity, a global online technical skills training provider.

The aim is to develop a tech-savvy workforce in keeping with the rapid transformation underway in the digital economy and to place data at the forefront of decision-making across the organization. Under the agreement, training programs will be implemented to equip Dubai tourism professionals with the necessary skills to create technology-led campaigns that can drive visits from source markets and increase understanding of tourists' media consumption. dct.ac.ae The UAE launches a Unified Tourism Identity Strategy

His Highness Sheikh Mohammed Bin Rashid Al Maktoum, vice president and prime minister of the UAE and ruler of the Emirate of Dubai, announced the launch of UAE’s Unified Tourism Identity Strategy. His Excellency Mohamed Khalifa Al Mubarak, chairman of the Department of Culture and Tourism – Abu Dhabi, explained that DCT Abu Dhabi is committed to fostering an environment where Emiratis, alongside stakeholders from both the public and private sectors, feel empowered to contribute to the enrichment of the tourism offerings, through direct involvement in the creation of valuable opportunities and experiences.

Algerian members, gathered at Ecole Superieur d’Hotellerie et de Restauration d’Alger (ESHRA). During the meeting, we shared key information about the network, which serves over 650 active members, supporters and business partners in 65 countries. amforht.com Read the full interview on hospitalitynewsmag.com

HOW WILL IATA’S TRAVEL PASS IMPACT THE TRAVEL INDUSTRY OF TOMORROW? The International Air Transport Association (IATA) recently released its IATA Travel Pass, a global, standardized solution to validate and authenticate all country regulations relating to Covid-19 passenger travel requirements. HN spoke to Katherine Kaczynska, manager of corporate communications at IATA, to learn more about this new solution and how it is expected to impact the travel industry.

What can you tell us about the Covid-19 passport and the concept behind it?

IATA Travel Pass is a mobile application that helps travelers to store and manage their verified certificates for Covid-19 tests or Covid-19 vaccines. This will be important for governments that are likely to require either verified testing or vaccination proof as a condition of international travel during and after the Covid-19 pandemic.

The IATA Travel Pass will be more secure and efficient than current paper processes used to manage health requirements. This will be important given the potentially enormous scale of testing or vaccine verifications that will need to be securely managed.

How long would it be valid for?

The IATA Travel Pass App, the element of the IATA Travel Pass which enables passengers to create a digital version of their passport on their smartphone, could be valid until the expiry date on a passenger's paper passport or otherwise stated.

What are your expectations for 2021?

Performance factors in 2021 will show improvements on 2020, with the second half of the year expected to improve on a difficult first six months.

Most importantly, people have not lost their desire to travel. iata.org Read the full interview on hospitalitynewsmag.com

8

HOSPITALITY NEWS ME | FEB - MAR 2021

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

VETERAN HOTELIER FADY NAJIB SAWAYA DISCUSSES THE SAUDI MARKET Fady Najib Sawaya has gained vast experience and expertise in the hotel industry during his 24 years with IHG, especially in Saudi Arabia. Now area GM at IHG Riyadh Central Hotels and GM of Crowne Plaza Riyadh RDC Hotel & Convention Center, he shares his thoughts on the challenges and path to recovery in the local market.

What challenges does an area and general manager face in critical times like these?

I am excited to be working for IHG and, in particular, Crowne Plaza Riyadh RDC Hotel & Convention Center. One important initiative IHG has introduced, which is IHG Clean Promise. This initiative includes making sure each guest is reassured by the safety and cleanliness of our rooms and public spaces. We go to great lengths to diligently ensure that all Covid-19 protocols are implemented as per local law and IHG policies. We have an outstanding team leading this process across all departments, and I take immense pride in the achievement of this hotel.

THREE QUESTIONS TO SAUDI ARABIA’S FIRST FEMALE GM

What are the specific characteristics of the KSA's hotel sector?

Hotel and tourism is at the heart of Vision 2030. Enabling young local talent to explore this industry is important, and we are aiming to have an experienced generation of Saudi hospitality professionals. We will do this by launching training courses for students from select, well-known local universities like King Saud and Princess Noura universities to create new, exciting, long-term opportunities for Saudi citizens.

What do you think the path to recovery looks like?

I believe that the only way forward is to look to the future with optimism and ingenuity, and embrace the challenges that lie ahead with energy and enthusiasm. We know what precautions need to be taken, and we will adapt to the new norm of conducting business virtually. Working closely with the Ministry of Tourism will be something the hotel sector will aim to do.

Do you have any new projects in the pipeline?

Our goal is to be more closely linked to the Saudi market and capture the best business deals for our hotels, in the same way that we hosted Riyadh Season last year and are currently hosting the Virtual G20. Future plans are to have Formula-e and the Riyadh Season as regular features on our calendar.

What is your motto?

Never stop being creative. ihg.com Read the full interview on hospitalitynewsmag.com

Maram Kokandi, GM of Park Inn

by Radisson KSA Jeddah Madinah Road, has proven that the sky’s the limit if you work hard enough.

Here, she explains how she was able to conquer Saudi Arabia’s male-dominated hospitality industry to become the country’s first female general manager.

What has been your greatest professional achievement to date?

Without a shadow of a doubt, becoming Saudi Arabia’s first female general manager has been the highlight of my career.

What challenges have you faced and how are you helping other women in their career development?

working in the hospitality industry, the stereotype that men make better leaders still exists.

Do you believe that the hospitality industry offers equal opportunities?

Women empowerment has managed to make strides on several fronts. Today, women are taking on leadership roles and gaining acceptance in several fields across the hospitality industry.

How have you prepared for 2021?

Although the future appears uncertain, we’re positive that there will be some progress this year regarding travel. This will help boost hotel occupancy and encourage religious tourism. radissonhotels.com Read the full interview on hospitalitynewsmag.com

Despite the increasing number of women

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

FEB - MAR 2021 | HOSPITALITY NEWS ME

9

NEWS

HOTELS

OPENED UAE

DOUBLETREE BY HILTON DUBAI M SQUARE HOTEL & RESIDENCES The 458-room property is split between 327 uniquely styled hotel rooms and suites that will cater to business and leisure travelers alike and 131 serviced residences for short, extendedstays and serviced-living options. hilton.com

ELEMENT AL JADDAF DUBAI Element Hotels, part of Marriott International, announced the opening of Element Al Jaddaf in one of Dubai’s emerging districts. Element Al Jaddaf presents an eco-friendly concept for guests seeking to maintain a balanced lifestyle while traveling. Element Al Jaddaf offers a collection of 269 studios, one and two-bedroom apartments, making the property an ideal proposition for business travelers, long-stay guests and holidaymakers. elementhotels.com

SUPER 8 BY WYNDHAM DUBAI DEIRA Wyndham Hotels & Resorts, announced its continued expansion in Dubai with the opening of the 94-key Super 8

by Wyndham Dubai Deira – its first property in the UAE under the stylish economy brand.

Designed for budget-conscious travelers, the Super 8 by Wyndham Dubai Deira features guestrooms with contemporary interior design elements, complemented by traditional Arabian touches. The hotel is located opposite Dubai Gold Souk and is close to the city’s popular landmarks. wyndhamhotels.com

WYNDHAM DUBAI DEIRA Wyndham Hotels & Resorts announced its continued expansion in Dubai with the opening of the 290-room upscale Wyndham Dubai Deira.

Appealing to upscale guests looking for tailored services, the stylish 14-floor Wyndham Dubai Deira boasts 290 rooms and suites, all designed with an eye for detail. wyndhamhotels.com

OPENING SOON KSA

UAE

VOCO JEDDAH NORTH JEDDAH IHG Hotels & Resorts signed a management agreement with Saudi-based Arif Group to bring a new voco hotel to the city of Jeddah. A newly built property, voco Jeddah North will feature 145 rooms.

Opening: Q1 2022 ihg.com

DOUBLETREE BY HILTON – YAS ISLAND RESIDENCES The property provides a variety of options that accommodate different needs, especially larger families looking for more space and in-room amenities. A total of 156 units offer guests a range of studio, one-, two- and threebedroom accommodation.

The new hotel is within walking distance of Warner Bros.

Opening: 2021 hilton.com

10

HOSPITALITY NEWS ME | FEB - MAR 2021

TUNISIA

MOXY DOWNTOWN DUBAI Marriott International signed an agreement with Ingenious Holding Limited to debut the company’s bold and experiential Moxy Hotels brand in the Middle East. The 320-room Moxy Downtown Dubai will rise within the city’s downtown neighborhood and tourist hub.

Opening: 2025 marriott.com

HILTON SKANES MONASTIR BEACH RESORT Hilton announced an agreement with Societe Marhaba Beach to open Hilton Skanes Monastir Beach Resort.

The Resort will have 332 stylish rooms and suites, offering uninterrupted views of the Mediterranean and will be set within beautiful, landscaped gardens with access to the resort’s private beach.

Opening: 2022 hilton.com

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

PEOPLE ON THE MOVE FIVE MINUTES WITH RAMI Z. SAYESS

GEORGES OJEIL JOINS FOUR SEASONS HOTEL BEIRUT AS ITS NEW GM

A veteran hotelier with an impeccable track record in the hospitality industry and over 15 years’ experience with the Four Seasons brand, Rami Sayess begins his new chapter in Bahrain with regional responsibilities overseeing several Four Seasons hotels and resorts in Europe, the Middle East and Africa.

As Four Seasons Hotel Beirut embarks on a restoration project that will see the refurbishment of its rooms and suites, restaurants and spa, newly appointed general manager Georges Ojeil will be overseeing every detail to make sure the hotel is restored to its former glory.

What can you tell us about your new role?

I have been appointed as Four Seasons Hotels and Resorts regional VP and GM at Four Seasons Hotel Bahrain Bay. In my new capacity, I will be overseeing several Four Seasons hotels and resorts in Europe, the Middle East and Africa. I will manage the day-to-day operations of Four Seasons Hotel Bahrain Bay.

How do you rate your experience in Lebanon?

I leave Beirut after five years, which have been very unusual to say the least. I have been privileged to work with top-notch professionals and lucky to have an extremely supportive owner.

Their valued partnership and particularly their continued support have made this a thoroughly enjoyable and successful experience.

So I can confidently say that my time in Beirut has been rewarding both personally and professionally. fourseasons.com/Bahrain

Ojeil brings over 20 years of experience in hospitality business and hotel management to his new role as GM at Four Seasons Hotel Beirut. Earlier in his career, Ojeil held the post of corporate director of food and beverage for Le Royal Hotels and Resorts, where he oversaw operations at Le Royal Hammamet, Le Royal Luxembourg, Le Royal Beirut, Le Royal El Minzah and Grand Hotel Ville De France

by Le Royal in Tangier. His hospitality journey eventually led to him joining InterContinental Hotels Group’s Crowne Plaza, Jordan Red Sea as executive assistant manager and then becoming hotel manager for InterContinental’s flagship property in Amman. Ojeil joins Four Seasons Hotel Beirut from his recent position as area general manager for Campbell Gray Amman and Le Gray Beirut. fourseasons.com/beirut Read the full interview on hospitalitynewsmag.com

Read the full interview on hospitalitynewsmag.com

YASSER BAHAA JOINS RADISSON BLU HOTEL, CAIRO HELIOPOLIS AS GENERAL MANAGER Radisson Blu Hotel, Cairo Heliopolis appointed Yasser Bahaa as its general manager. With more than 30 years’ experience in the hospitality industry, Bahaa has a proven track of driving best practices to position brands as market leaders. Bahaa is a customer-centric and a resultsdriven, passionate hotelier with varied experience across the Middle East and GCC. His in-depth understanding of the hospitality industry will add great value to the hotel and its team.

NEW MULTI PROPERTY GENERAL MANAGER FOR THE MARRIOTT HOTEL DOWNTOWN ABU DHABI Marriott Hotel Downtown and Marriott Executive Apartments Downtown Abu Dhabi has announced the appointment of Katrin Herz as its new multi property general manager. With over 20 years of luxury hotel experience, Herz will spearhead the team at the dynamic business hotel located in the heart of the capital city of Abu Dhabi.

A multilingual, Herz worked her way up through ranks; she recently served as general manager of the Al Bustan Palace, Muscat, from 2015 until 2020.

RADISSON BLU HOTEL, DUBAI MEDIA CITY, APPOINTS NEW DIRECTOR OF F&B Radisson Blu Hotel, Dubai Media City has appointed Phil Roberts as its new director of F&B. Roberts brings 19 years of experience to the role in which he will oversee the operations of the Media City hotel.

He previously worked for Radisson Hotel Group from 2001 to 2008 as an executive head chef at Park Inn by Radisson, Telford and Park Inn

by Radisson, Northampton.

Before joining Radisson Blu Hotel, he served as the hotel operations manager at Formby Hall Golf Resort & Spa.

MARCEL THOMA IS NEW GENERAL MANAGER OF MANDARIN ORIENTAL, MARRAKECH Mandarin Oriental Hotel Group appointed hospitality leader Marcel Thoma as general manager of Mandarin Oriental, Marrakech. With more than 20 years of experience in the hospitality industry, Thoma began his career in Zürich at the luxury boutique Widder Hotel, followed by time spent at The Ritz-Carlton in Mexico and Spain. He then moved on to management roles with Rosewood Hotels & Resorts in New York, The Upper House in Hong Kong and latterly Mandarin Oriental Hotel Group corporate headquarters in the same city.

FEB - MAR 2021 | HOSPITALITY NEWS ME

11

NEWS

FOOD & BEVERAGE

LEBANESE BAKERY’S BOLD EXPANSION Engineer Bassam Chamoun and his architect brother, Samer, were so passionate about food that together, they founded the Lebanese Bakery, a concept promoting Lebanese flatbreads.

Thanks to the authenticity, simplicity and creativity of their delicious products, the duo has been reaping the benefits of international success.

THE LOWDOWN ON MALAK AL TAWOUK WITH CEO JOSEPH SAMI SAADE

Can you tell us more about the Lebanese Bakery’s recent expansion?

We’ve recently opened in Cairo and inaugurated our second London site in Harrods. Both locations are very strategic.

Cairo is an important market; our flagship branch is in Maadi, a vibrant neighborhood with a demanding clientele. Harrods is a prestigious milestone that we are proud of.

It was challenging adapting the design and fine-tuning the menu and service to fit its high standards.

What expansion plans do you have for the future?

We will open a branch in U-Walk, Riyadh and have two other Gulf cities in the pipeline. Even though the region is of great

Since opening in 1996, Malak al Tawouk has gone from strength to strength.

Now, the Lebanese fastfood chain has entered the European market. Joseph Sami Saade, the firm’s CEO, tells us more.

What can you tell us about your collaboration with Conshierto SAS Master?

We have two main priorities at Malak al Tawouk: building and strengthening our name; and expanding our iconic Lebanese brand. These factors led to our collaboration with Conshierto SAS Master. We are delighted that the opening of our restaurant in France was such a massive hit.

importance to us, we are largely interested in expanding in the West. America is definitely a target. thelebanesebakery.com Read the full interview on hospitalitynewsmag.com

Why did you decide to open in France specifically?

The interest in Lebanese cuisine and the country’s vibrant economy represented an excellent growth opportunity for Malak al Tawouk. We have already seen France’s Lebanese community embrace Malak al Tawouk. We now have the chance to bring the best of our brand and its rich history of providing customers with quality food, value and service since 1996 to France with established partners who have expertise in the industry and the country.

What are your future plans for the company?

We are planning to open more than five Malak al Tawouk restaurants across France over the next three years and to expand into Germany. malakaltawouk.com Read the full interview on hospitalitynewsmag.com

BONAVIDA’S BAR MANAGER, NERSES MAKHDOUMIAN, WINS THE BEIRUT CITY OF LIFE BARTENDING COMPETITION Nicknamed the “Nero” of Bonavida, Nerses Makhdoumian recently won a bartending competition organized by Taste & Flavors magazine, which took place on December 20 at Train Station, Beirut. We sat down with the champion to discuss his achievement and aspirations.

In your opinion, what are the latest bartending trends?

The latest trend is using out-of-the box combinations of local ingredients and spirits to create innovative drinks that have a wow factor.

What are your future plans?

I am hoping to open my own place where spirits are made in-house and creative drinks are served in a great ambience. tasteandflavors.com Read the full interview on hospitalitynewsmag.com

12

HOSPITALITY NEWS ME | FEB - MAR 2021

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

What was it about Bahrain that prompted you to choose it as the launch market for your business?

Bahrain is an awesome place with a very educated, opinionated and curious population. It was an uncharted new space for the advertising business and very close to KSA for an enterprising adventurer like my father Akram. He established FP7 there in 1976, just eight years after starting in Beirut. My mom, brother and I stayed behind until the civil war became unbearable, then joined my dad in Bahrain.

Do you plan on expanding outside of Bahrain into other GCC markets?

SIXTY SECONDS WITH KARIM MIKNAS, MANAGING PARTNER AT MIKNAS FOOD SAL- MCDONALD’S LEBANON Karim Miknas has been part of the Lebanese F&B scene for almost a decade, when he took over the management of McDonald’s franchises in the country. But Miknas Food had

its start in Bahrain, helping to boost food culture and the leisure industry there. Here, he takes HN through the firm's evolution, current role and plans for future developments.

Not really. Our plans are more focused on the Western Arab world. The GCC is quite overwhelmed and so saturated with concepts and competition that it's almost nonsensical.

Where do you see your ventures in five years' time?

With over 50 McDonald’s locations in Lebanon and JJ’s in Lebanon, Jordan, Egypt, Turkey, Cyprus, Greece and Malta — basically across the Western Arab world and Mediterranean, wherever our Phoenician ancestors went. mcdonalds.com.lb Read the full interview on hospitalitynewsmag.com

FEB - MAR 2021 | HOSPITALITY NEWS ME

13

Rise to the top with French Cream In pastry and other branches of the culinary arts, there is no denying that cream is an essential ingredient. As a cooking element, it adds an incredible depth of flavor.

European dairy cream, especially French cream, enhances the flavor of all preparations.

It has an unparalleled melt in the mouth, and its softness on the palate is uniquely smoothing and comforting.

No matter the level of the cooking skills, anyone can incorporate French cream to a range of dishes, from savoury to sweet.

Aal iya R a nde re e is a South African Pastry Chef trained in the UAE. She developped a rich walnut and dark chocolate pavlova, finishing the pastry by adding honey and roseinfused whipped european dairy cream.

Dark Chocolate and Walnut Pavlova

PAVLOVA Yield – 20 pcs - 20g each

1 tsp Vanilla

120g Egg Whites

100g Walnuts, chopped

250g Sugar

100g Dark Chocolate,

1 tsp White Wine Vinegar

melted

1 tsp Corn Flour

Maldon Salt

Preheat the oven to 120° C. Whisk egg whites in an electric mixer fitted with a whisk attachment until it forms a stiff peak, add the sugar one tablespoon at a time until the meringue is stiff and glossy. Whisk in vinegar, corn flour and vanilla. Fold in half of the chopped walnut then swirl in the ¾ melted chocolate. Weigh 20g of meringue onto baking paper then shape each one into circles creating a crater by making the sides a little higher than the middle. Sprinkle with walnuts and maldon salt then drizzle chocolate. Bake at 120° C for 40 to 60 min, turn the tray after the first 30 min. Turn off the oven and allow to cool completely.

DARK CHOCOLATE GANACHE 140g 70% Chocolate

150g Cream

50g Butter

Melt over Bain Marie, mix till well combined.

ROSE WHITE CHOCOLATE CRUMBLED 150g Caster Sugar

10g Rose Water

40g Water

Pink Food Coloring

105g White Chocolate

Boil water and sugar until just about to turn brown.

Whisk in white chocolate, rose water and red food coloring.

ROSE AND HONEY CREAM 400g Cream

25g Honey

125g Mascarpone

1 tsp Rose Water

15g Dried Roses

Heat cream, dried roses, honey and rose water till 50° C. Allow to cool complete, ideally chill over night (this allows for better infusion) then strain. Whisk cream and mascarpone.

ASSEMBLY Slightly melt the ganache. Using a teaspoon create lines on your plate. Place a pavlova on the plate and fill it with the whipped Rose and Honey Cream and sliced strawberries. Pipe some of the cream onto the plate as well. Garnish with Rose White Chocolate Crumble, Walnuts and dried Roses.

The content of this advertorial represents the author’s point of view only and is the sole responsibility of the author.

The European Commission is not responsible for any use that may be made from the information contained herein.

NEWS

CHEFS

"À LA TABLE DES PRÉSIDENTS," CHEF GUILLAUME GOMEZ'S NEW BOOK RELEASE "À la table des Présidents" celebrates the pleasures of dining, championing gastronomy as an integral part of diplomacy.

The book invites readers to discover stories and menus, igniting their desire to go further in the discovery of what receptions are like at the presidential palace.

Chef Gomez, who has been leading the kitchens of the French Presidential Palace

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

since 1997, was awarded several titles from the age of 25, including Food Person of the Year, Meilleur Ouvrier de France and Knight of the Order of Merit.

In “À la table des Présidents,” Chef Guillaume Gomez recounts the receptions hosted with sensitivity and suggests, for each menu, his own interpretation of a dish using more personal recipes. He reveals the proposed menus and themes for each reception at L’Elysée, taking readers behind the scene, in the kitchen. In the book, he offers and comments on over 50 new recipes which he has personally created.

Read the full interview on hospitalitynewsmag.com

FIVE MINUTES WITH TARA KHATTAR Why did you decide to release “Liban” now?

The cookbook launch was planned before Covid-19 started, and I didn’t want to change the launch date. I figured that people would have the time to read it and try the recipes while under lockdown.

Photo: Simon Laveuve

PASTRY CHEFS OF THE FUTURE HONORED

BY THE FRENCH DAIRY BOARD

How did you reconcile your own cooking style with your heritage?

In the book, I am merely the narrator. I wanted to show the world where I came from, the food that made me fall in love with cooking and that it all started in my grandmothers’ kitchens. I provide tips on how to successfully execute the recipes and make sure they are all expat friendly using efficient techniques and easy-to-source ingredients, but my grandmothers are the real stars; this book is their legacy.

What has 2020 taught you, and what do you think 2021 will look like?

Tara Khattar, a Lebanese-born chef, has spent years perfecting her trade in the Big Apple.

She has just launched her first cookbook, “Liban,” as a tribute to her homeland and its cuisine.

16

HOSPITALITY NEWS ME | FEB - MAR 2021

CNIEL – The French Dairy Board and the European Union have once again proved their commitment to supporting the next generation of pastry chefs in the Middle East through the organization of the Cream Spirit competition, which saw Jordanian, Sanad Jaber crowned the winner.

I learned that no matter how much you plan, things won’t always go your way. You should adapt and make the best out of any situation. My plan for 2021 is to make the best of it. tarakhattar.com

Under the specialist eye of Chef Claire and renowned Dubai-based pastry experts, brothers Chef Wassim and Chef Omar Orfali, the young chefs were challenged to take the classic French cream pastry, Saint Honoré, and add a modern twist. filiere-laitiere.fr

Read the full interview on hospitalitynewsmag.com

Read the full interview on hospitalitynewsmag.com

OFTEN IMITATED, NEVER DUPLICATED.

Certified Angus Beef ® brand items are available from the following licensed distributors: Bahrain Fine Foods Egypt AM Foods Jordan Kaylani Food Center Frozen Food House

Kuwait Azzad Trading Group Alyasra Foods United Supply Oman Chef Middle East Oman Qatar Chef Middle East Qatar Deliopolis

Saudi Arabia Gulf West U.A.E. Faisal Al Nusif Trading Company Chef Middle East UAE Rastelli Middle East Transmed Overseas Incorporated

CertifiedAngusBeef.com #BESTANGUSBEEF

NEWS

SUPPLIERS

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

CELEBRATING BOECKER’S 27TH ANNIVERSARY Boecker, the largest public health company in the Middle East, recently celebrated 27 years in the industry. We sat with Michel Bayoud, the firm’s CEO, to find out more about Boecker’s enduring success and the recent surge in demand for hygiene services.

When was Boecker established?

I founded Boecker on January 5, 1994, during Beirut’s post-war reconstruction. Our first branch was in Ain Mreisseh.

To what do you attribute the success and longevity of Boecker?

It’s a combination of things: our continuous pursuit of excellence by implementing international standards, adhering to quality protocols, hiring high-caliber people and behaving like a global player. We pride ourselves on being a powerful brand that communicates and engages well with clients, suppliers and stakeholders. This is how we have managed to establish an excellent reputation — thanks to our reliability and consistency.

What have been your biggest challenges?

Our biggest challenges, to name a few, have been the 2008 financial crisis, the Middle East’s economic instability, the political uncertainty, the current financial crisis in Lebanon and the regulatory environment in the region.

What do you predict will happen in the industry this year?

The year 2021 will be a challenging one, as we will witness the end

THE RIGHT DOSE OF SUCCESS

of Covid-19 and the start of global economic recovery, which usually begins by assessing the damage before planning the recovery.

How did you mark Boecker’s recent anniversary?

We celebrated 27 years in the business with our clients and colleagues through a set of throwback moments on social media.

What are your expansion plans?

In 2021, we continue to express an interest in expanding in Africa after being present in Nigeria, one of Africa’s biggest markets, and furthering our presence in the GCC. Our work in germ control is expected to stabilize, while our focus on food safety will be growing as we adopt the latest ground-breaking technologies in the field of food safety and food integrity. Boecker has a well-communicated seven-point strategy regarding its expansion and its corporate governance, which are now among its top priorities. boecker.com Read the full interview on hospitalitynewsmag.com

crisis, companies should expand their activities through portfolio diversification to ensure continuity and success.

What challenges are you facing and how are you addressing them?

Challenges offer a chance for companies to be flexible. At Dose SAL, we look at challenges as opportunities for growth.

The Lebanese economic crisis has been an obstacle for many companies, but thanks to our growing international network, we have been able to overcome it and provide the local market with quality products at very competitive prices.

Do you have expansion plans or new products in the pipeline?

“Perseverance is an essential quality for success in life” is the mantra Imad Sadaka, CEO of Sadaka Group, lives by. Here, he shares his thoughts on tackling market challenges, growth opportunities and achieving your goals in the new normal.

What can you tell us about Dose SAL, the newest entity in Sadaka Group?

Dose SAL combines 25 years of experience in the trade of raw materials for the bakery, pastry and HORECA industries. Building on its product mix and smart planning, Dose SAL constantly offers the finest products at the best prices.

How have your personal experiences contributed to the success of the company?

I made sure that the golden combination of innovation, hiring the right talent, networking and hard work was well established in the company. Over the years, we’ve learned that in times of

18

HOSPITALITY NEWS ME | FEB - MAR 2021

In 2020, Dose SAL diversified its activities through its private label and F&B consulting entities. Our plans are to strengthen the presence of our new entities in our current markets (Lebanon, KSA and the UAE) and expand into new destinations, namely Iraq.

By releasing new products on a regular basis, we have become a one-stop shop for pastry and bakery raw materials.

How do you perceive the new normal?

Post Covid-19, businesses will need to find the right balance between old ways of working and new ones. We must stop assuming that things will go back to how they were and, instead, start thinking about how to manage a distributed workforce. It is important to implement practices to speed up decision-making during a crisis.

Finally, we should start redesigning supply chains to optimize speed and implement an enterprise risk management framework to anticipate and prepare for future crises, whatever they may be.

Sustainable development goals (SDGs) should be the drivers of business in the future.

Linkedin.com/in/imad-sadaka Read the full interview on hospitalitynewsmag.com

EVENTS

WHERE TO BE SEEN

GULFOOD ON THE HORIZON

CALENDAR

Gulfood is gearing up for another edition from February 21-25, 2021.

The popular hospitality trade event will, once again, offer visitors the chance to discover all the latest trends in the world of F&B and meet representatives from the biggest hospitality and foodservice companies.

FEBRUARY

With Covid-19 still cause for concern, the event is adhering to the utmost health and safety protocols by eliminating on-site registration.

Visitors must complete online registration in advance in order to obtain their badge.

21-25 Feb. DUBAI GULFOOD Dwtc Gulfood.com

As the world continues to witness major shifts in demand, consumer behavior, environmental awareness and social responsibility, Gulfood acts as a valuable knowledge-sharing platform. During the five-day event, visitors can attend informative sessions at the Innovation Summit and hear from industry elites from numerous sectors of the industry.

21-25 Feb. DUBAI GULFHOST Dwtc gulfhost.ae

MARCH

Furthermore, Gulfood will host a spectacular showdown of culinary talent. Renowned chefs will create innovative dishes inspired by the cuisines of different continents. gulfood.com

9-12 Mar. GERMANY ITB BERLIN The World's Leading Travel Trade Show Messe Berlin GmbH itb-berlin.de 15-17 Mar. ITALY SIGEP Riminifiera sigep.it 15-17 Mar. VIRTUAL IDX -FS by internorga Hamburg Internorga.com

BUILT FOR SPEED …with automatic cleaning system world of cooking

Scan & discover more

The new

FlexiChef

®

smart cooking. smart cleaning.

Just scan this QR code to experience the FlexiChef® in your personal online appointment.

www.mkn.com

20

HOSPITALITY NEWS ME | FEB - MAR 2021

Hospitality Services and USAID’s LED project collaborate to help support Lebanon’s hospitality and foodservice industries.

Hospitality News Talks project comprises a series of 12 online roundtables with over 70 keynote experts.

Moderated by Hodema, the virtual sessions will promote positive dialog and encourage collective action among stakeholders.

How Covid-19 is changing the shape of the Lebanese restaurant industry: challenges and opportunities in 2021 Thursday 4 February - 4:00 PM (Beirut time)

From Lebanon to the world: connecting local brands to international buyers Thursday 25 March - 4:00 PM (Beirut time)

What 2021 holds for Lebanon's hospitality industry Thursday 18 February - 4:00 PM (Beirut time)

Lebanon's GMs discuss challenges and the changing hospitality landscape Wednesday 31 March - 4:00 PM (Beirut time)

Hospitality education in Lebanon in 2021 and beyond Thursday 25 February - 4:00 PM (Beirut time) The catering and events industries in Lebanon: adapting to a new normal Thursday 4 March - 4:00 PM (Beirut time) Guesthouses and alternative lodging in Lebanon: smart marketing during an economic crisis Thursday 11 March - 4:00 PM (Beirut time) What Lebanon's municipalities are doing to boost tourism Thursday 18 March - 4:00 PM (Beirut time)

Changing perceptions: what Lebanese influencers and bloggers are doing to promote Lebanon Thursday 8 April - 4:00 PM (Beirut time) Made in Lebanon: new opportunities for local food distributors, producers and farmers Thursday 15 April -4:00 PM (Beirut time) Rethinking the future of Lebanese cuisine Thursday 22 April - 4:00 PM (Beirut time) How travel agencies and tour operators in Lebanon can adapt and innovate Wednesday 28 April - 4:00 PM (Beirut time)

Registration is free of charge. Log on to

Hospitalitynewsmag.com/en/event/hntalks What is LED? The Lebanon Enterprise Development (LED) is a project funded by the United States Agency for International Development (USAID) that aims to sustain and increase jobs for Lebanese citizens. LED offers customized technical assistance to local businesses to help them identify and solve the problems that are preventing them from increasing sales, and therefore from needing to hire more Lebanese.

IN COLLABORATION WITH

LED also works with stakeholders and partners to identify, analyse, and propose solutions to problems that are affecting the business enabling environment. Small, medium, or large Lebanese registered businesses in any sector can apply for LED assistance.

For more information, you can email the team at LEDInfo@lebanon-edp.com or visit LED social media pages.

ORGANIZED BY

MODERATED BY

BUSINESS

FORECAST

CONTRIBUTORS’

OUTLOOK Without a shadow of a doubt, 2020 forced countless companies around the world to rethink their strategies and adapt to new norms. With this in mind, we asked a selection of our contributors what lessons they learned last year and how they foresee the business landscape in 2021.

22

HOSPITALITY NEWS ME | FEB - MAR 2021

Gebran Bekhazi Managing partner, The Food Studio

Serge Chamelian Managing partner, h-hotelier

Lessons of 2020

Lessons of 2020

Last year was all about alternative thinking, versatility, diversity, quick execution and adaptation.

The consequences of border and flight restrictions and the overall lack of customer demand have been deeply felt throughout the tourism industry. Being an expert in price optimization and distribution channel management, my key challenge in 2020 was forecasting demand. There is little information to benchmark how the market is changing, which means businesses cannot simply rely on past data to make future predictions; long-term forecasting is not significant, and short-term forecasting is down to a week or even days. This crisis has been unlike any other in terms of intensity and length.

What to expect in 2021 There are a number of things that will define the market in 2021: • The plant-based revolution is here to stay.

• Semi-vegetarianism, also known as “flexitarianism,” is on the rise.

• Dining out will not be the same, and there will be far fewer restaurants in general.

• Restaurants will sell more homemade pantry items.

• Street food, on-the-go meals and outdoor dining will keep growing.

• Celebrity chefs will invest more in pop-up concepts rather than in brick and mortar.

• Sustainable products, local sourcing, environmental awareness and social responsibility will continue being key phrases.

• Dark kitchens will become increasingly popular.

• Online shopping will grow exponentially.

• African food will join the ethnic cuisine scene.

What to expect in 2021 Revenue management might evolve in the post-Covid-19 world by: • Resetting the counter on historical trends.

• Focusing on content.

Mark Dickinson Founder, DONE! Hospitality Training Solutions Lessons of 2020

Hala Matar Choufany President of Middle East, Africa and South Asia of HVS Middle East What to expect in 2021 The world will continue to be dynamic, and we build new muscles along the way to cope and succeed. Human resilience will always rise above any challenge and find a way to treat its fate. A positive mindset, ethical behavior, togetherness and adaptability will remain the core foundations for a sustainable and rewarding tomorrow.

The strength of your value to your customers was revealed in 2020. If your clients truly love and appreciate you, you are still doing business. Companies that focus on caring for their people fare better than those who focus on protecting their organization.

What to expect in 2021 Those who have a valid and workable disaster plan in place will pivot quicker than those who have to start from scratch; work on one now. This year will be defined by your attitude, so have a good one!

FEB - MAR 2021 | HOSPITALITY NEWS ME

23

BUSINESS

FORECAST international standards of cleanliness and sanitization. Many hotels in the country established contactless check-in and checkout facilities, digital menus and keyless entry, while food and beverage outlets increased delivery services.

These changes speak to an evolving industry that’s driven by consumers looking for safer leisure activities.

What to expect in 2021

Sidharth Mehta Partner, head of building, construction and real estate, KPMG Lower Gulf Lessons of 2020 Since reopening its borders to tourists in late June, the UAE's hospitality industry rapidly adopted certification processes to ensure

The domestic tourism and leisure sector will continue to play a key role in the UAE's economic recovery for some time to come while international tourism picks up. As staycations have gained momentum during the pandemic, industry operators will have to be even more innovative in the way they operate and attract guests.

Nada Alameddine Partner - Business Development Hodema consulting services Lessons of 2020 Nagi: It was a rough and challenging year for all of us. We saw how an already precarious situation can still spiral out of control, and we realized how important it is to prepare for the unexpected.

Lessons of 2020

Ralph Nader CEO, Amber Consulting

Nagi Morkos Managing partner

In 2020, it was about survival of the fittest.

We tend to compare tough years in the hospitality industry to rollercoasters.

However, we all jumped on the biggest rollercoaster last year that took us into a long, dark tunnel. We are obviously learning the hard way how bullish a market can become in no time and how survival relies on how quickly you are able to adapt your business model to this new, never-beforeseen situation.

What to expect in 2021 Nada: This year is expected to be a transitional one, as we are still trying to define our “new normal.” Work will remain online for at least the first six months. The hospitality and airline industries will need to remain vigilant in terms of safety until confidence is regained.

Lessons of 2020

Boudy Nasrala CEO, WonderEight

24

HOSPITALITY NEWS ME | FEB - MAR 2021

It might surprise some, but beyond operations and logistics, it is the restaurants that successfully built strong rapports with their clientele that made it through 2020.

Businesses with lower profit margins even outperformed established firms, as they were already familiar with controlling costs and supply chains. In 2020, communicating outside the restaurant was key, whether by starting conversations online, creating loyalty and brand value or through the packaging and delivery experience that helped companies become part of their clients’ lockdown routine.

Kostas Nikolaidis Middle East, Africa & Greece executive, STR Lessons of 2020 If I could summarise what the hospitality industry learned in 2020 in just three words, it would be: flexibility, resilience and humility.

What to expect in 2021 The 2021 forecast is clearly one of recovery, not to the levels they were in 2019 but certainly a big first step toward it.

Lessons of 2020 A valuable lesson has been the ability to be adaptive and react quickly to tough situations, such as a no-income situation paired with high fixed costs. We have also been reminded that cash is king; it saved many leading operators/businesses in the sector.

What to expect in 2021

Abdul Kader Saadi Managing director, Glee Hospitality Solutions

In terms of forecasting 2021, the UAE has already begun to pick up the pace but with a greater focus on the high-end hospitality segment. Tourist numbers

are also growing alongside high net worth spending. Attention has been refocused on Expo 2021, which has been rescheduled but promises great avenues with potential. The Saudi market has also begun to pick up due an increase in internal demand, with sales at outlets returning to pre-Covid-19 levels. In addition, numerous upcoming Saudi projects, including The Red Sea Project, will be focused heavily on tourism.

What to expect in 2021

Manal Syriani Franchise manager, The Lebanese Bakery

Chirine Salha Shareholder SGHL/Hotel Phoenicia Beirut

Much like 2020, 2021 will be challenging, given the unprecedented uncertainties surrounding the Covid-19 pandemic.

Any strategies put in place will have to be particularly flexible and need fallback plans.

There will be a continued focus on payroll and on the capability and productivity of hospitality personnel. It is the time, more than ever, to invest in training staff and improving their skills. On the bright side, people will ultimately want to get away and enjoy that holiday or business trip they had postponed.

Lessons of 2020 Diversification is key to success and sustainability in any business. All firms should be able to provide services or products to satisfy multiple target markets and different social classes.

Lessons of 2020 The most valuable lesson we learned in 2020 was the importance of adaptability.

Properties that adapted to the new reality weathered the storm best, from serviced apartments pivoting to more medium and long-stay demand to hotels reimagining their spaces to ensure services and amenities were provided in a safe manner.

What to expect in 2021 The internal structure is becoming more flexible with regard to titles and job combinations, so teams should be able to rotate. This requires ongoing development and training. With this in mind, it will be even more important to include a business development department for all concepts, big or small, to focus on adapting the strategy depending on the social and economic conditions in the market.

James Wrenn Associate director, Colliers International

FEB - MAR 2021 | HOSPITALITY NEWS ME

25

BUSINESS

FORECAST

In collaboration with

ALL EYES ON

With many pinning their hopes on tourism recovery in 2021, we ask Abdul Kader Saadi, managing director at Glee Hospitality, what he believes lies ahead for the hospitality industry.

The year 2020 was marred by a pandemic that most of us were not prepared for nor equipped to deal with. The fallout of the effects were quickly felt across the globe, and 2020 will forever be known as the year that tested every operator in every single market. The F&B industry was no exception, and those who weathered the storm are now looking forward to the coming year with guarded optimism.

While evaluating the current climate and forecasting 2021, it is important to note that there are a variety of factors at play, which include brand strength and unique market response. For example, several wellestablished brands experienced a strong pick up in 2020 and are projected to continue on this upward trend over the coming year.

Furthermore, high-end licensed operators in Dubai seem to be performing extremely well despite the external factors.

When it comes to hotel occupancy, the figures look promising. Occupancy has picked up despite less stock, due to a number of hotels remaining closed. There have been indications that some hotels are back to high occupancy rates exceeding 80 percent, although it should be noted that the revenue per available room (revPAR) rate is down. In markets such as KSA, the numbers

26

HOSPITALITY NEWS ME | FEB - MAR 2021

are currently on par if not higher than what they were pre Covid-19.

In terms of forecasts for 2021, I believe we will continue to see a lot of the weaker brands and operators suffer due to a factors including competition, challenges presented via Covid-19 and a general shortage of cash.

Whereas established brands seem to be able to ride the tide, the weaker brands appear to be bearing the brunt of the setbacks as a direct result of the aforementioned points.

Operators must take protocols seriously to guarantee that their outlets are functioning at the highest level when it comes to hygiene.

It will take more time for concepts in business districts to get back on their feet.

Delivery businesses have done marginally well and will continue growing in the coming year. In addition, the dark kitchen trend — if coupled with massive investment — will grow with regards to new players.

When analyzing consumer market trends, healthy eating will almost certainly be at the forefront of all new concepts. Consumers

are more health conscious than ever before and with government initiatives in place, such as the mandatory posting of calories on menus, there is no doubt that tapping into this segment will be imperative.

On a final note, health and safety measures have never been as critical as they are today. While restaurant health and safety has always been of utmost importance, the additional measures customers now expect have created a new norm for dining out.

Operators must take protocols seriously to guarantee that their outlets are functioning at the highest level when it comes to hygiene.

In terms of New Year’s resolutions, we have to assess innovative methods that will allow us to approach things with fresh eyes. Those of us who have endured the worst of it now have a year of veteran-like experience. Many of us were impacted either directly or indirectly by the ripple effects of the pandemic and have had to make adjustments accordingly. Several people across the spectrum have lost their income and/or their livelihood and that will take some time to recover from. The name of the game for the upcoming period will be adaptation, and F&B operators should explore new/alternative opportunities around the F&B sector regionally.

A New Dawn For Travel And Tourism Register today at arabiantravelmarket.wtm.com

Destination Partner

Official Partners

BUSINESS

INTERVIEW

EXCLUSIVE

REGENERATIVE TOURISM IN KSA The Red Sea Development Company (TRSDC) is the developer behind The Red Sea Project, a regenerative tourism project featuring an archipelago of more than 90 pristine islands, dormant volcanoes and other natural treasures. HN spoke with the gigaproject's CEO, John Pagano, to learn more about the development agenda.

28

HOSPITALITY NEWS ME | FEB - MAR 2021

In what way does The Red Sea Project complement Vision 2030?

The Red Sea Project is one of three gigaprojects in Saudi Arabia and is dedicated solely to tourism. It will play an instrumental role in achieving HRH Crown Prince Mohammed bin Salman's Vision 2030 — a plan to diversify the economy and transform its socio-economic landscape. The project will be a major contributor to the rapidly expanding tourism sector, considered a key pillar of Vision 2030. We expect to create more than 35,000 direct job opportunities and a further 35,000 indirect roles through various growth opportunities for local businesses and entrepreneurs.

In addition, the project will contribute SAR 100 billion to the Saudi economy during the construction phases. Once fully operational, it is expected to deliver SAR 22 billion each year. Over 70 percent of the total value of construction contracts have been awarded to Saudi companies to date.

Can you tell us more about the project's development phases?

Due for completion in 2023, phase one of the project includes 16 hotels across five islands and two inland resorts, marinas, leisure and lifestyle amenities as well as a state-of-the-art international airport.

The first four hotels and the airport will be operational by the end of 2022, at which point we will begin receiving our first guests.

Designed by world-renowned architects Foster + Partners, the airport will provide a next-generation, smart experience through innovative design and cuttingedge technology, creating exquisite travel experiences and making the project easily accessible from anywhere in the world.

Upon completion in 2030, the destination will boast 50 hotels, offering 8,000 hotel rooms and 1,300 residential properties.

Has Covid-19 affected your development schedule?

The priority of the business during the pandemic has been the safety of employees.

However, despite the challenges of Covid-19, we have made substantial progress and remain on target to welcome our first guests by the end of 2022. In fact, to date, we have awarded more than SAR 12.5 billion in contracts and made headway with key infrastructure projects on-site: marine infrastructure, 80 kilometers of new roads to connect the destination and our Coastal and Construction Villages.

Is the project in competition with others locally, such as AMAALA or Neom?

Owned by the Public Investment Fund (PIF), these projects are designed to become important hubs of discovery and inspiration that will stimulate the economy and shape the future of tourism in the kingdom.

Neom is creating a fully fledged “city of the future,” while Amaala is focused on art and wellness, which alongside our own luxury regenerative tourism project creates a complementary ecosystem, particularly when combined with other leisure and tourism projects across the country, such as Qiddiya, Diriyah Gate and Al Ula. At The Red Sea Project, we are focusing on regenerative tourism. Nature is our most valuable asset and influences every decision we take. We believe the current concept of what it means to be sustainable is no longer enough. Our aim is to create first-class ecofriendly experiences and set new standards for the hospitality industry. Our guests will be able to choose from a collection of luxury accommodation options that range from mono-island properties to enriching desert experiences that are all within close proximity at a fully integrated destination.

Last but not least, the project will be one of the first tourism destinations in the world to be powered solely by renewable energy 24 hours a day.

Nowadays, luxury is defined by authentic experiences that fuse international standards with a local flavor.

In your opinion, what makes this project stand out?

I believe that our groundbreaking approach to environmental regeneration combined with a commitment to socioeconomic development makes us stand out from the crowd. TRSDC goes beyond environmental considerations to consider the broader sustainability matrix and is laser focused on the socio-economic impact of the project for the local communities living in close proximity to the destination and the wider kingdom.

Nowadays, luxury is defined by authentic experiences that fuse international standards

with a local flavor and this is exactly what we aim to showcase. We want our visitors to enjoy an intimate and immersive experience of The Red Sea.

Who are your global hospitality partners?

We are thrilled that the major international hotel groups have shown tremendous interest in The Red Sea Project, and we are currently in advanced discussions with many of them. Stay tuned as we will reveal some names soon! What is important for us is that we select our business partners based on their clear alignment with the shared responsibility toward our sustainability objectives. As a developer, TRSDC will lean on the engaged operators to mobilize their brand and marketing apparatus to ensure that the overall vision of the project is met.

In partnership with our selected operators, we will be introducing best-in-class innovative operating equipment, processes and technology. The majority of backof-house services (staff catering, laundry, etc.) will be centralized and handled on the mainland to ensure a minimal carbon footprint at the properties themselves where the surroundings are very fragile. It also allows our partners to realize a number of operational efficiencies.

Where do you see Saudi Arabia’s tourism sector in five years' time?

From my interactions on the ground, it is apparent that our industry is experiencing a major shift in attitude. More and more, young Saudis are taking up fulfilling jobs in hotels and restaurants. This is happening throughout the entire service industry including retail, beauty, transportation, health and fitness. This shift will eventually and provide best-in-class customer service for tourists visiting the kingdom.

There is no doubt that the most important element of tourism is human capital. The kingdom and the private sector are investing heavily to ensure that a qualified pool of talent is ready to lead. Our recent research study, “Future Faces of Tourism,” revealed that young Saudis are less interested in careers in more traditional sectors such as oil and gas but favor those within the country’s strategic growth industries aligned with Saudi Arabia’s Vision 2030. Tourism and hospitality are regarded as the top jobs that young Saudis are interested in, with 91 percent keen to pursue a career in tourism. theredsea.sa

FEB - MAR 2021 | HOSPITALITY NEWS ME

29

BUSINESS

TOURISM

ECOTOURISM: THE PERKS OF GREEN TRAVEL

30

HOSPITALITY NEWS ME | FEB - MAR 2021

In collaboration with

As sustainable tourism continues to be one of the hottest topics in the travel industry, Nada Alameddine, partner at Hodema consulting services, examines the impact of this ever-growing trend in the Middle East.

Pyramids and camels instantly come to mind when we think of Egypt. However, the camels may soon disappear with the Ministry of Tourism move to introduce electric buses to transport visitors around touristic sites. This decision is in line with Egypt’s commitment to promoting a more sustainable tourism industry, as the global travel community becomes increasingly eco-aware and local authorities try to fight the harmful effects of mass tourism on the environment.

Eco-responsibility has not been a widespread or familiar concept in the region — most countries have focused on mass consumerism. But the tourism sector could be at the forefront of this blooming green revolution and concern for our planet’s future may not be, as it is in Western countries, the main explanation. A deepening economic crisis, the deterioration of natural resources and an ongoing pandemic have forced governments and individuals to rethink their approach to leisure and travel.

A number of local initiatives have emerged in the last couple of years, mostly in hospitality. Alternative lodging options, such as guesthouses, have been extremely successful, attracting domestic travelers and foreigners looking for a traditional and homely experience away from home.

Standardized holidays for the masses, including the resorts in Sharm el Sheikh, are being given the cold shoulder in favor of unique and tailor-made experiences. The trend even has a name: experiential tourism.

And the world-renowned generosity of the Middle East is a major draw for foreigners seeking an oriental adventure.

Egypt’s green gold Although it has been a mass-tourism hot spot since the 1970s, Egypt has retained an authentic touch, which has been promoted through films, literature and its priceless historical and natural riches. The vast country has two deserts and two coasts, populated by rare species of fauna and flora. Authorities have thus realized that this may be green gold and have launched an ambitious campaign to protect natural reserves and develop sustainable lodging by involving local communities. A good example of the authorities’ strategy is

the rehabilitation of the 13th century Siwa Fortress — along with the creation of a local market and museum — to revitalize the Western Sahara desert near the Libyan border. There, tourists can sleep in Bedouin tents and visit ancient temples.

Egypt benefits from a lot of its heritage being located in rural areas, thus luring adventurous travelers and giving locals a much-needed source of income. Siwa, Wadi Al-Hitan, Fayoum and villages along the Nile are at the forefront of this green revamping.

Feluccas are now the trendiest way to travel around. Sustainable initiatives have also appeared on the Red Sea. The Basata ecolodge is one of the pioneers, followed by newcomers in the town of Marsa-Alam.

Prices range from budget to luxury, with the Adrere Amellal in Siwa or Al Tarfa in Dakhka Oasis costing up to USD 600 per night.

Eco-responsibility has not been a widespread or familiar concept in the region — most countries have focused on mass consumerism.

Connecting with locals in Jordan Jordan is following a similar green trend. The “Meaningful Travel Map of Jordan,” which was launched in 2018, promotes 12 social enterprises, including hotels, ecolodges and restaurants to tour operators and associations that benefit locals. Ecotourism is particularly beneficial to a small country like Jordan, where tourism dollars reach micro and small-business owners who are often left out of the economic growth.

Baraka Destinations, after launching Beit Al Baraka in Um Qais near Gadara, now supports other businesses, training employees and supporting new projects.

The website Bookagri.com, created in Amman in 2015, also pioneered rural tourism in the country. The online platform connects local farmers with visitors looking for unique experiences, such as tree planting, horse riding or maa’moul baking. Overnight lodging can be provided in camping sites, rural houses or even caves.

The Dead Sea is a perfect location for sustainable options. The Mujib Chalets, in the Mujib Natural Reserve, offer stunning

views of the coast while providing basic facilities. Feynan Ecolodge, is located in Dana’s Biosphere Reserve, on the way to Ma’an. In the northern part of the country near Jerash, the Ajloun Cabins project is surrounded by a forest. Even Aqaba, the sea resort mainly known for its mass tourism, has started to offer sustainable options.

But you don’t have to travel off the beaten path to go green. The Dead Sea Villas & Farms and Dar Ne’meh provide a cozy guesthouse vibe, and the latter supports female cooks.

Lebanon has the guesthouse for you Lebanon has understood the value of ecotourism for a bit longer. Unlike Egypt and Jordan, where mass tourism has blossomed over the years, the country did not have to downsize its hospitality business and always had rural, family-run options. But the lack of regulations, from waste management to infrastructure, has dealt a deadly blow to an already fragile sector. The remaining business owners, joined by enthusiastic newbies, have now become a little more organized, with online platforms like L’Hôte Libanais making them known to visitors. The Dhiafee program also helps tourists connect with local communities through its 45 lodgings. With an ever-growing economic crisis gripping the country, the Lebanese who were used to traveling abroad are now turning to local options and many are discovering what their country has to offer.

The Women’s Association of Deir El Ahmar, for example, provides training for those looking to open eco-friendly guesthouses.

Thirty families have now joined the network.

An eco-conscious movement is gaining traction across the country, with many people understanding the importance of preserving their land and heritage. Dozens of guesthouses have now sprung up — from small, traditional mountain houses to lavish mansions with swimming pools.

Kamal Mouzawak has become a household name in the guesthouse industry; his Beit properties are located in some of Lebanon’s most traditional towns and villages. Other well-known projects include Beit Trad, Bkerzay, Marse Guesthouse, Beit El Batroun, Dar Alma and Al Haush Agritourism.

However, it is the Taanayel Ecolodge that is probably the most famous of all, having initiated the green movement in the country.

FEB - MAR 2021 | HOSPITALITY NEWS ME

31

BUSINESS

TOURISM

THE GOLDEN MARKET OF GLAMPING While multiple lockdowns have forced many of us to rethink our travel plans, new forms of tourism have emerged. Ralph Nader, CEO of Amber Consulting, explores the world of glamping, a trend that’s here to stay.

32

HOSPITALITY NEWS ME | FEB - MAR 2021

In collaboration with

Glamping is loosely defined as luxury camping. It is the answer for those who want to camp in nature yet enjoy firstclass hotel services.

Although glamping was one of the top travel trends of 2020, it actually started long ago. Luca Franco, founder of Luxury Frontiers, a hotel brand that is known for its high-end tented camps, has seen his idea grow from a simple, wild experience to something much more popular. “Back in 2010, I’d go to hotel conferences explaining my experiential travel concepts of tents, treehouses and floating units,” he recounts. “Executives of top hotel brands would dismiss it. Now those same people are begging to work together.”

The demand for glamping was on the rise before Covid-19 due to bigger trends, including: • Nomadic lifestyles as a result of the digital transformation of work • Growth in experiential travel driven by millennials • Reconnecting with nature and finding inner peace • Greater personal and environmental awareness • Social media and glamping-related content • More domestic travel Ultimately, the Covid-19 pandemic generated an explosive positive effect on demand for glamping, providing socially distant, hygienic and secluded breaks from the city.

Hoteliers’ shift Several hospitality giants have already made moves to enter this exciting market, such as Marriott International with its tent resort on Bintan Island in Indonesia.

Signs of profitability With relatively small initial investment, hotel owners can substantially boost profits. In 2010, 95 percent of the tented resorts in the world were in Africa. Today, Africa represents just 50 percent of the market, while the number of resorts in India, Asia and the Middle East has increased. In 2018, the global glamping market was valued at USD 2.1 billion, with a projected CAGR of 12.5 percent from 2019 to 2025.

“Luxury tents and treehouses typically generate 20 to 40 percent rate premium revenue over traditional rooms and cost

less to build. Our projects cost anywhere from USD 200,000 to USD 600,000 per room but can generate USD 500 to USD 5,000 per night. Because they are unique experiences, people will pay more,” explains Franco.

Furthermore, hoteliers often benefit from: • Low staffing models compared to traditional hotels • Strong operating/profitability margins given the limited amenities and services • Relatively low development/construction costs • Lower tax rates • Limited competition

Covid-19 generated an explosive and positive effect on demand for glamping, providing socially distant, hygienic and secluded breaks from the city.

Social media loves glamping Social media has also played a major role in driving consumer awareness about the availability of glamping services, especially among millennials. This group held the largest market share in 2018 and is expected to expand at the fastest CAGR over the forecasted period. The glamping key players opt for social media marketing and advertisement marketing through online articles, blogs and social media platforms. Also, they offer customized glamping plans at exotic locations with fascinating landscapes and top-notch amenities to cater to specific consumer demand.

Middle Eastern hub A favorable climate coupled with a wealth of cultural and natural gems have put the Middle East on the global glamping map. In Wadi Rum, Jordan, alone, there are around 74 glamping sites promising visitors the ultimate desert adventure.

At the same time, the UAE has became well known for its unique glamping destinations that boast next-level luxury, such as the Ritz-Carlton Ras Al Khaimah, Al Wadi Desert, Al Maha and the Kingfisher Lodge. With tourism developing in Saudi Arabia, many entrepreneurs have their eyes on the great potential of developing glamping sites in the kingdom.

FEB - MAR 2021 | HOSPITALITY NEWS ME

33

BUSINESS

TOURISM

LOOKING UP: TOURISM RECOVERY IN THE UAE

Tourism appears to be picking up in the Middle East, a region that showed positive signs of revival in H2 2020. Nicolas Nasra, manager of Colliers International, tells us more about how the UAE is leading the recovery.

34

HOSPITALITY NEWS ME | FEB - MAR 2021

In collaboration with In October 2020, the Middle East led with the second highest hotel occupancy rate after Oceania and the second highest hotel room rate after Central America.

Indeed, 2021 could be deemed the “Year of Recovery” for the UAE, with stronger performance catalyzed by the gradual rollout of the Covid-19 vaccine and — if all goes to plan — induced visitation to Expo 2021 in the last four months of the year.

Notable hospitality markets in which we expect to witness strong rebounds in 2021 are Dubai, Abu Dhabi and Ras Al Khaimah, with a combined performance anticipated to achieve 36 percent higher occupancy compared to all other major MENA markets.

Supply update A total of 5,300 quality branded hospitality keys have entered the UAE market between Q3 2019 and Q3 2020, with 95 percent opening in Dubai. Due to the pandemic, many scheduled UAE openings in 2020 were delayed. By year-end 2021, we can expect an additional 7,500 keys in the UAE, with over 60 percent of new inventory to open in Dubai.

Dubai and other major UAE markets have effectively demonstrated their agility and ability to quickly adapt to changing conditions.

Agility and pent-up demand The market recovery for Dubai is looking particularly promising. Since reopening its borders to tourists on July 7, 2020, Dubai Airports have enabled the gradual resumption of flights through dedicated corridors and have recently introduced their state-of-the-art “touchless biometric path” airport experience, which uses facial recognition at all traveler touchpoints.

Furthermore, government-led social distancing and safety protocols aim to minimize the spread of the virus in the city, such as reduced seating capacity in restaurants, maximum retail shop occupancy, enhanced protocols for beach clubs, reduced capacity theater occupancy and enhanced crowd management in malls during peak visiting times. Such measures have generated increased confidence in Dubai’s tourism industry, positioning the emirate to benefit from pent-up leisure tourism demand, which has accumulated during national lockdowns around the world.

Abu Dhabi reopened to tourists on December 24, 2020; and while it is expected to witness market recovery from Q1 2021

onwards, the emirate has implemented additional quarantining measures for visitors. Early on, the UAE’s cautionary efforts paid off, and inbound visitors to the UAE increased. However, the industry is facing challenges, as the number of Covid-19 cases has been rising throughout January 2021. Recently, additional precautionary measures have been taken to curb the spread of the coronavirus, such as further reductions in restaurant seating capacities, enhanced Covid-19 testing requirements for arrivals and the cancellation of the UK travel corridor.

Staycations and a new source market Increased consumer trust in Dubai, Abu Dhabi and Ras Al Khaimah’s hotels has allowed residents to avoid the pandemicimposed hassle and risk associated with traveling abroad and residents have instead booked staycations, positively contributing to the relatively solid performance of fivestar hotels and resorts in particular. On the other hand, the three and four-star city hotel market is currently witnessing a price war, as this market subsegment has not been able to benefit from domestic leisure demand and vacationers coming from Europe. Such city hotels are typically reliant on corporate demand and conferences, which have been impacted to a greater extent than leisure-focused establishments.

The UAE’s ongoing recovery is mostly attributable to leisure demand and to quarantine demand. Contributing to this uptick in performance is the newly introduced source market of Israel, which has recently normalized its relations with the UAE. In the last few years, Israel has seen a growth spurt in outbound travel, increasing from 5.4 million international departures in 2015 to 8.3 million in 2019.

Within Dubai, we anticipate the submarket of Dubai Marina/JBR to lead the 2021 recovery charge with 67 percent occupancy for the year, while the typically highperforming Palm Jumeirah is anticipated to achieve 65 percent occupancy. Fast recovery can also be expected in Ras Al Khaimah, which has so far benefited from UAE staycation demand, resulting in stable 2020 ADR levels versus 2019.

Not without its own set of challenges, Dubai and other major UAE markets have demonstrated their agility and ability to quickly adapt to changing conditions.

To date, over three million doses of the Covid-19 vaccine have been administered within the UAE — the second highest globally. With such difficult circumstances brought on by the pandemic, a smart action plan has been put in place to revive a good flow of leisure tourists and strengthen the UAE's reputation as an attractive tourism destination.

FEB - MAR 2021 | HOSPITALITY NEWS ME

35

BUSINESS

MARKET UPDATE

THE CHANGING FACE OF

OMAN’S HOSPITALITY SECTOR

Hotel markets in the Middle East, and especially in the GCC, are often thought to share similar characteristics and dynamics, but is this a fair analysis? Hala Matar Choufany, president, Middle East, Africa & South Asia of HVS, takes a closer look at Oman’s hospitality sector and gives her thoughts on what we can expect from the country's Vision 2040.

36

HOSPITALITY NEWS ME | FEB - MAR 2021

In collaboration with While most GCC markets are similar in terms of their oil-based economies and their limited natural resources that would support and stimulate significant international leisure travel, some destinations are just different.

Unlike the obvious development of the hospitality sector in the GCC over the last five to seven years, with many cities leading this growth and attracting substantial local and foreign direct investments and a high number of travelers, Oman’s tourism development strategy has focused primarily on enhancing the tourism infrastructure.

This has included roads, the airport, local training and employment within the hospitality industry, and a well-defined strategy for marketing and promoting the country.

Oman enjoys a stable political, economic and social system and boasts unrivaled natural resources as well as a rich culture.

There are eight main governates in the sultanate — the main governates being Muscat, Dhofar and Musandam. The climate varies from one area to another.

There has been noticeable growth in demand for hotel accommodation across Oman in the last couple of years, largely due to the government’s marketing and promotional campaign, the increase in visitor numbers to the Middle East as a whole and Oman’s set of unique conditions that make it an attractive tourism destination.

The direct contribution of travel and tourism GDP The tourism industry made a direct contribution of an estimated OMR 1.34 billion to the economy in 2019, accounting for 4 percent of GDP. The contribution of tourism to GDP has grown annually at a CAGR of 5 percent between 2015 and

2019. Investment in travel and tourism increased by 8 percent annually from 2015 to 2019, reaching OMR 35O million in 2019.

It is expected that there will be further government spending post Covid-19 to revivify the industry.

Existing supply in 2020 In September 2020, there were 512 branded and non-branded properties in Oman.

Five-star hotels, which accounted for 28 percent of the total, dominated the branded hospitality market, while 21 percent fell in the midscale and four-star category and the remaining 51 percent were locally managed, unclassified properties. With 298 hotel establishments, Muscat had the largest hotel stock in Oman.

The market is forecast to have an additional 11,000 keys by 2025. As per Vision 2040, Oman is expected to have an additional 50,000 keys by 2040 compared to 2015.

NUMBER OF HOTELS FACILITIES -2020

Oman Tourism Strategy Vision 2040 aims to increase tourism's contribution to GDP to 10 percent, create 535,000 jobs in the tourism sector, welcome 11 million international and local tourists and achieve 14 million room nights.

A critical element of the Oman Tourism Strategy is the planned system of clusters.

Each cluster comprises well-serviced groups of attractions and features ample accommodation, a transportation network, tourist facilities and services.

Airport arrivals — Muscat • Between 2010 and 2019, arrivals at Muscat International Airport grew by 170 percent from 5.5 million to 14.9 million passengers.

• Muscat, Salalah and Sohar international airports experienced a drop of around 70 percent in international arrivals compared to YTD October 2019. The trend reflected those witnessed at major airports in the region and around the world in 2020.

Source markets — Muscat The Muscat market comprises domestic travelers (52 percent), Europeans (25 percent), Asians (7 percent) and GCC nationals (5 percent). Other countries and other Arab source markets have played a minor role in tourism demand,

400 300 200 100

contributing 5 percent and 3 percent respectively to the total number of hotel guests. The European market continues to deliver the highest number of international visitors to Muscat as the government increases its marketing efforts in these countries.

Hotel market performance — Muscat Over the past decade, average hotel occupancy in Muscat stood at 60 percent, compared to Dubai (70 percent), Bahrain (52 percent), Doha (61 percent) and Jeddah (71 percent). In 2019, occupancy in Muscat was registered at 61 percent, while the GCC average was 65 percent.

Gradual recovery of the hotel market in Muscat is forecast between 2021 and 2023, and the hotel market is expected to stabilize in 2024.

Musandam

Adh Dahirah

Al Wusta

Al Buraimi

Al Batinah

Al Batinah

Dhofar

Ad Dakhliah

0 Muscat

Oman enjoys a stable political, economic and social system and boasts unrivaled natural resources as well as a rich culture.

Over the last two years, Muscat’s hotels benefited from unexpected demand from travelers on the way to and from Doha as a result of the Qatar diplomatic crisis, which sparked travel restrictions between Doha and several other countries in the region.

What to expect Historically, the hotel market was characterized by a local pool of investors.

However, we anticipate an increased level of regional investor appetite in the medium term. We expect that many financing (and refinancing) transactions for proposed and existing hotels in the market may also take place in this period.

Furthermore, we consider that investment opportunities exist in various segments of this market, notably in: wellness resorts, desert resorts and branded limitedservice hotels.

HOTEL MARKET PERFORMANCE INDICATOR (AVERAGE DAILY RATE & REVPAR) $150

ADR

80%

Rev ADR

60%

$100

40% $50

20%

$0

$0 2018

2019

2020

2021

2022

2023

2024

FEB - MAR 2021 | HOSPITALITY NEWS ME

37

BUSINESS

EYE ON

5 F&B TRENDS TO WATCH FROM

the heart

OF EUROPE As we enter 2021, hoping for less challenging days, our eyes are set on the European market and the trends making waves. HN spoke with Chantal Bourquin-Queva, senior management consultant at Tricon Foodservice Consultants, one of Europe and the Middle East’s leading integrated foodservice hospitality management and foodservice design consultants, to get the lowdown on what's hot.

According to Bourquin-Queva, some of these trends respond to general shifts in consumer behavior, whereas others have accelerated due to the Covid-19 pandemic.

1. Consumers taking an activist approach More than ever, consumers are turning to companies that champion sustainable practices to feel a part of the “movement.”

Constant pressure by consumers is being put on the industry to engage in practices that support local producers, promote zero waste and the use of regenerative production methods.

38

HOSPITALITY NEWS ME | FEB - MAR 2021

2. Non-alcoholic and low-alcohol beverages The year 2020 saw a rise in brands releasing low-alcohol or alcohol-free beverages and spirits to allow customers a feeling of indulgence without paying the physical and mental price. Therefore, we expect to see more carefully curated and exciting mocktail lists rather than the standard sodas and juices that are more commonly offered.

3. Foods promoting good health Consumers have always picked their foods primarily on the look, taste or smell.

Increasingly, however, they are selecting foods that play a role in reducing the risk of

disease and promote good health, especially when eating for convenience. This has been evident in the rise in popularity of various plant-based milks, probiotics and raw foods.

4. Cross-cultural and hyper-regional cuisines To provide regular diners with something different, restaurateurs will be looking for alternatives to traditional cuisines by offering cross-cultural fusions like Mexican and Southeast Asian and Chinese-Peruvian fusions. Chefs are also experimenting with hyper-regional cuisine to alleviate consumer boredom, breaking regional foods up into micro-regions, which has been very popular with Indian and South American cuisine in Europe.

5. Home delivery Covid-19 has required more restaurants and cafés to adapt and broaden their operating model by introducing delivery, takeaway and home-cooking kits.

Consumers now expect anything and everything to be delivered to their doorstep at their preferred time. The introduction of high-end restaurants to the delivery scene has also increased the quality of the homedining experience, bringing easy-to-follow techniques into domestic kitchens. tricon.ae

FEB - MAR 2021 | HOSPITALITY NEWS ME

39

BUSINESS

INFLUENCERS

KEEPING UP WITH THE CATERERS Wadih El Haddad Executive chef, Salam Hospitality QATAR

What differentiates your brand from your competitors?

We strive to gain high customer satisfaction through innovative and scalable catering solutions that suit the needs and budgets of our customers.

How are you catering to your health-conscious clientele?

There are various menu options available at Eatopia, including vegan, vegetarian and keto dishes. We pay attention to portion size and optimal calorie counts for our health-conscious customers.

Catering has become a sophisticated business, with boutique companies rigorously tailoring their services to meet the needs of ever-demanding consumers. We asked seven big names on the Middle East’s catering scene to tell us about their concepts and the challenges of operating amid a global pandemic.

Which green practices do you employ?

We have transitioned to ecofriendly disposable solutions, such as biodegradable plastic straws, glass beverage bottles, recyclable paper bags, boxes and food packaging.

What catering trends can we expect to see in 2021?

We’ll definitely see more pre-packaged meal boxes, customized experiences with printed cupcakes, macarons, cakes, cookies and pastries, and diet-specific catering (organic, gluten-free, ketofriendly and vegan).

What is your biggest challenge?

The cyclical nature of our business leads to demand volatility. Therefore, we are working on making the supply chain more agile to reduce waste.

40

HOSPITALITY NEWS ME | FEB - MAR 2021

Deema Hajjawi

Amina Hassaan

Bibi Ali Hayat

Owner, Flavours Catering JORDAN

Managing director, The Cookery Co. EGYPT

What differentiates your brand from your competitors?

What differentiates your brand from your competitors?

Creative director and owner, November & Co. and Bibi Hayat Events and Design KUWAIT

We do not have set menus. Instead, we meet our customers, understand their needs and build a menu accordingly.

Passionate about food, our executive chefs are proud holders of Le Cordon Bleu degrees, and our banquet team members are masters at setting the ambience and pampering our guests and their clients.

How are you catering to your health-conscious clientele?

We use the finest ingredients and focus on comfort food packed with great flavor. We cook live, which builds trust with our customers.

Which green practices do you employ?

We use proper chinaware and stainless steel cutlery at most of our events. The rest of the time, we use the best food grade disposables.

What catering trends can we expect to see in 2021?

New trends may include: virtual cooking classes, focusing more on online food ordering; innovative, healthy cocktails and juice blends; and ready-packed catering solutions.

What is your biggest challenge?

Covid-19 made maintaining and controlling costs challenging. Offering our customer cost-effective solutions is another great challenge.

How are you catering to your health-conscious clientele?

Our menu includes items that are rich in nutrients, such as roasted vegetables, quinoa and nuts.

Which green practices do you employ?

We try as much as possible to reduce our carbon footprint by limiting the use of plastic, so we tend to use environmentally friendly and biodegradable packaging, namely kraft paper boxes, wooden forks and paper straws.

What differentiates your brand from your competitors?

We do not follow trends, nor do we use readymade ingredients. We remain focused on customer service, never compromising on quality and being very bohemian in our approach, store style, branding and packaging.

How are you catering to your health-conscious clientele?

We have started to offer gluten-free cakes in our daily display. We also offer lowsugar, whole-wheat and nut-free options.

Which green practices do you employ?

By the end of 2021, 80 percent of our packaging will be biodegradable.

Currently, we use paper straws and our takeaway items are served in recycled cloth bags.

What catering trends can we expect to see in 2021?

What catering trends can we expect to see in 2021?

Experiential catering is definitely high on the list.

Vegan desserts, creative ways of displaying celebration cakes and individual portion items on the buffet for health and safety.

What is your biggest challenge?

We try to turn the challenges we face into opportunities. The ability to grow in an unstable environment like this can get very challenging at times, especially with the pandemic striking hard again.

What is your biggest challenge?

Meeting clients’ last-minute requests in a way that allows us to be organized, offer quality and make a profit in Kuwait.

FEB - MAR 2021 | HOSPITALITY NEWS ME

41

BUSINESS

INFLUENCERS

Rita Kahawaty

George Khalil

Rouba Khalil

Founder, Mama Rita UAE

Founder and GM, Q6 Bistro & Catering UAE

What differentiates your brand from your competitors?

What differentiates your brand from your competitors?

Founder and CEO, Rouba Khalil Kitchen TO GO LEBANON

Our ingredients are clean and our food is incredibly light, yet filling and wholesome.

We have a team of professionals who continuously innovate with the latest catering trends to meet our clients' needs and requests while maintaining the highest quality.

How are you catering to your health-conscious clientele?

Most of our meals are under 500 calories. We will be adding nutritional values to all of our dishes.

Which green practices do you employ?

All of our packaging is either recyclable or reusable, and our cutlery is biodegradable. We barely use any plastic. We prefer selling out of a certain dish to overproducing and wasting food.

What catering trends can we expect to see in 2021?

People ultimately want food that tastes good and is healthy. There is a shift towards veganism, so we want to make sure that the final menu we release in a few months from now caters to all lifestyles.

What is your biggest challenge?

Our biggest challenge is consistency.

The best feedback we get from customers is that our food is delicious and light. It is important that we continue providing that quality.

How are you catering to your health-conscious clientele?

What differentiates your brand from your competitors?

We make everything in small batches using premium ingredients.

How are you catering to your health-conscious clientele?

We integrated different menus into our portfolio including vegan, vegetarian and healthy, low-calorie dishes.

We offer gluten free, dairy free and refined sugar free options. Our menus are “healthy” by default as we focus a lot on fresh produce and seasonal vegetables.

Which green practices do you employ?

Which green practices do you employ?

We do not use any plastic disposable items. When requested by the client, we use environmently friendly items made of recycled banana leaves.

It is definitely a challenge to stay green; Lebanon offers very little recycling resources and people have to literally go out of their way to maintain a relatively green lifestyle. Since we started doing drop-off catering, we have been using more packaging (all items need to be packaged individually in order to be sent out to clients). Unfortunately using ecofriendly packaging would just drive our prices through the roof, so I am not able to say that it has been easy to stay green.

What catering trends can we expect to see in 2021?

Live cooking stations for small groups of under 20 people, ready-to-serve platters to complement small home gatherings and ready-to-cook packages.

What is your biggest challenge?

Seasonality and high operating costs are challenging. There’s also a lot of competition; restaurants are adapting their operations to offer catering services.

What catering trends can we expect to see in 2021?

As get-togethers are becoming smaller and smaller, I think clients are seeking better quality catering that’s more focused on the ingredients and the experience. I think the “chef at home” concept will become a trend as well as do-it-yourself kits.

What is your biggest challenge?

Paying suppliers cash on delivery, mental gymnastics to figure out conversion rates, dish pricing, event pricing, juggling accounting with multiple currencies (the Lebanese pound, US dollars, “lollar,” “chollar,” etc.), keeping our menu items affordable while maintaining a profit margin, keeping the team motivated and working amid a lockdown and a pandemic... the list goes on, but I will stop there!

42

HOSPITALITY NEWS ME | FEB - MAR 2021

‫ﻋﺻﻳﺭ ﺗُﻔّﺎﺡ‬

‫ﻋﺻﻳﺭ َﻛ َﺭﺯ‬

‫ﻋﺻﻳﺭ ُﺭ ّﻣﺎﻥ‬

‫ﻋﺻﻳﺭ ﻓﻭﺍﻛﻪ ﺃﻭﺭﻭﺑﻳّﺔ ﻣﻥ ﺯﺭﺍﻋﺔ ﻋﺿﻭﻳﺔ‬

‫ﺇﺳﺗﻣﺗﻌﻭﺍ ﺑﻌﺻﻳﺭ ﻓﻭﺍﻛﻪ ﻣﻥ ﺯﺭﺍﻋﺔ ﻋﺿﻭﻳﺔ‬

‫ﺷﻬﻳّﺔ‬ ‫ﻋﺻﺎﺋﺭ ﻓﻭﺍﻛﻪ ُﻣﻣﺗﺎﺯﺓ ﻭ َ‬

‫‪www.euorganicjuices.eu‬‬

‫"ﺍﻟﻠﺟﻧﺔ ﺍﻷﻭﺭﻭﺑﻳﺔ ﻭﺍﻟﻭﻛﺎﻟﺔ ﺍﻟﺗﻧﻔﻳﺫﻳﺔ ﻟﺣﻣﺎﻳﺔ ﺍﻟﺻﺣﺔ ﺍﻟﻌﺎﻣﺔ ﻭﺍﻟ ُﻣﺳﺗﻬﻠﻛﻳﻥ‬ ‫ﻭﺍﻟﻣﻧﺗﺟﺎﺕ ﺍﻟﺯﺭﺍﻋﻳﺔ ﻭﺍﻟﻐﺫﺍﺋﻳﺔ" ﻫﻲ ﻏﻳﺭ َﻣﺳﺅﻭﻟﺔ ﻋﻥ ﺃﻱ ﺇﺳﺗﺧﺩﺍﻡ ﺃﻭ‬ ‫ﺇﺳﺗﻬﻼﻙ ﻳُﻣﻛﻥ ﺃﻥ ﻳﺗ ّﻡ ﻛﻧﺗﻳﺟﺔ ﺃﻭ ﺗﺑﻌﺎ ً ﻟﻠﻣﻌﻠﻭﻣﺎﺕ ﺍﻟ ُﻣﺣﺗﻭﻳﺔ ﻓﻲ ﺍﻟﺩﻋﺎﻳﺔ‪.‬‬

‫ﻫﻳﺋﺎﺕ ﺍﻹﺗﺣﺎﺩ ﺍﻷﻭﺭﻭﺑﻲ ﺗﺩﻋﻡ‬ ‫ﺣﻣﻼﺕ ﺍﻟﺗﺭﻭﻳﺞ ﺍﻟﺩﻋﺎﺋﻳﺔ ﺍﻟﺗﻲ‬ ‫ﺗﻬﺩﻑ ﺇﻟﻰ ﺗ َﺭﺷﻳﺩ ﺍﻟ ُﻣﺳﺗﻬﻠﻛﻳﻥ ﺇﻟﻰ‬ ‫ﺻﺣّﺔ‪.‬‬ ‫َﻧ َﻣﻁ َﻣﻌﻳﺷ ٍﺔ ﺃﻛﺛَﺭ ِ‬

‫ﻣﻭﻟﺔ ﺑﺩﻋﻡ‬ ‫ﺣﻣﻠﺔ ﺗﺭﻭﻳﺞ ﺩﻋﺎﺋﻳﺔ ُﻣ ّ‬ ‫ُﻣﻘﺩّﻡ ﻣﻥ ﺍﻹﺗﺣﺎﺩ ﺍﻷﻭﺭﻭﺑﻲ‪.‬‬

BUSINESS

ARCHITECTURE & DESIGN

THE ART OF

CLUBBING

POST COVID-19

At a time when social contact comes with great risk, architects are thinking of new ways to create safer spaces where people can interact. Rabih Geha, founder of RG/Architects, discusses what the nightclubs of the future may look like.

Architecture and design in the postCovid-19 world will look different, especially when it comes to how we gather in and use large public spaces, such as airports, hotels, hospitals, offices and nightclubs. This won’t be the first time in history that cities, buildings and spaces will be reimagined or redesigned in response to an increased understanding of a crisis.

While popular public spaces have always been the most engaging and the most crowded, this pandemic has taught us that sharing can also be possible under strict social distancing measures. As these norms of personal space continue to evolve every single day, public spaces are set to become more flexible in terms of physical engagement. Projects are already dispersing people in wider spaces and are generating different and parallel journeys.

In November last year, RG/Architects was invited to take part in “The Shape of Things to Come” exhibition, part of Downtown

44

HOSPITALITY NEWS ME | FEB - MAR 2021

Design Dubai. We were encouraged to explore the idea of designing a public space post Covid-19, specifically a nightclub. We named our concept “Evolve.”

groups; we still greet but minimize physical contact. We need to explore alternative ways of clubbing and discovering our senses while being deprived of touch.

The beauty of nightclubs is that they allow great experiential and creative exploration. I personally like this very much because I am content-oriented. When working on a club, I think of the experience I want to create and the small details that will enhance it. I push myself to change the visual paradigm and create something brand new.

The concept of the post-Covid-19 nightclub revolves around reshaping our nightlife by creating a new experience in a way that preserves our need to go out in the midst of a new set of living conditions.

Clubbing is a multisensory experience that involves tactile, visual and auditory stimulation. Touching and closeness, the defining features of crowds, are usually at the heart of the clubbing experience. With the break of Covid-19, we found ourselves deprived of our sense of touch. There is now a pressing need to redefine the concept of “crowd.” Our natural behavior remains the same but has simultaneously changed a lot. We still have gatherings but in smaller

The recent pandemic challenged not only the way people connect with each other but also how they experience and interact with their built environments. Therefore, the idea was to create an environment based on a concentric layout focused on three main factors: space, people and entertainment. This layout is broken down into fragmented modules, creating safe spaces for groups with a restricted number of people, all pointing towards the DJ at the heart of everything. Platforms are essential in each module to ensure distancing and enhance visual communication and auditory

stimulation while easing the crowd into the new safety rules. The structure offers an alternative to isolation by creating areas of privacy and social distance within an otherwise public setting.

Particularly, when juxtaposed with the current reality of social distancing, the structure’s non-invasive glass walls provide a translucent frame of reference and a sense of being connected to the world while still ensuring privacy and safety.

This new experience is accompanied by major technological implementations in all interactive elements and systems. Almost everyone predicts that public spaces will move toward greater automation to mitigate contagion, with Covid-19 speeding up development of all types of touchless technology, like automatic doors, voiceactivated elevators, cellphone-controlled room entry, hands-free light switches and temperature controls, digital personal order menus, etc.

Well-ventilated, open spaces that allow for removing potentially contaminated air from any given area will replace the hermetically sealed environments in which so many of us work, live and play. The element of technology thus plays a major role in creating safer spaces.

The concept of the postCovid-19 nightclub revolves around reshaping our nightlife by creating a new experience in a way that preserves our need to go out in the midst of a new set of living conditions.

Material exploration is also an aspect we cannot forget while designing the nightclub of the future. We are increasingly calling on antibacterial fabrics and finishes that will minimize the spread of the virus.

Whereas social distancing would appear to be a necessary and hopefully temporary requirement, it’s reasonable to think that concerns about future viruses might encourage architects to design with an eye toward creating open spaces that enable and encourage people to spread out. The spaces we occupy together need to be designed so that we can unite while minimizing virus transmission.

We cannot redesign social spaces to separate us but must shape them to bring us together as safely as possible. This is where limitation in physical freedom is balanced by the expanded sensory experience, leaving room for a new definition of normality, which is how “Evolve” was created.

We can still club post Covid-19; we’ll just find a way to do it differently. rabihgeha.com

FEB - MAR 2021 | HOSPITALITY NEWS ME

45

BUSINESS

F&B

10

PREVENTIVE MEASURES AGAINST COVID-19 FOR RESTAURANTS & BARS

Countless restaurants and bars around the world have resumed operations in the midst of new waves of Covid-19.

Gebran Bekhazi, managing director of Food Studio, highlights 10 ways in which operators can create safer environments for their employees and customers.

It is widely believed that Covid-19 is largely spread when people are in direct contact with someone who has the virus.

When infected people cough, sneeze, sing, talk, exhale smoke or breathe, they produce respiratory droplets which can land on surfaces and objects. Although it is less common, it is also possible to contract the coronavirus by touching a contaminated surface.

Fortunately, there are certain measures restaurant and bar operators can take to help lower the transmission of Covid-19 among staff and customers. It is important to note that to this day, there is no evidence

46

HOSPITALITY NEWS ME | FEB - MAR 2021

to suggest that people can catch the coronavirus from food. Indeed, Covid-19 can be killed at temperatures similar to that of other known viruses and bacteria found in food.

1. Automated temperature check The TAURI temperature-check tablet has a number of features that make it an excellent choice for operators. Its automated design eliminates the need to assign a member of staff to perform temperature checks.

Furthermore, it can screen around 30 individuals per minute and can be used indoors or outdoors in different weather conditions. As well as reading body

temperature, the system can also check if the user is wearing a mask.

2. One-way spatial streaming This technique ensures that no two individuals are face to face at any point while walking around the restaurant or bar. Posting signs and messages helps circulate traffic in one direction.

3. Compulsory masks Business owners can stipulate that all employees wear face masks. The mandatory use of face masks can also extend to clients, especially when they arrive and walk around the establishment. In some Asian countries, customers are being provided with zip-

In collaboration with

lock bags to properly safeguard their masks rather than placing them on the table and potentially transmit bacteria.

code. These menus are not only safer, they are also more environmentally friendly.

4. Employee hygiene

It goes without saying that clients and employees should limit contact with commonly touched surfaces or items.

Therefore, some businesses have implemented the strict use of contactless payment methods and non-cash transactions only.

There are a number of measures employers can take to ensure increased safety and hygiene among their employees. These include screening employees before they start work, encouraging them to stand 2 meters apart and making sure they regularly wash their hands, sanitize and use a fresh pair of gloves for each order (if applicable).

5. Strategically placed disinfectants It is important that sanitizers and disinfectants are placed near door knobs, on tables and other high-risk areas. Signs in highly visible locations can promote everyday protective measures helping to limit the spread of the virus.

6. Limit sharing plates and cutlery Restaurants and bars can do a lot to discourage the sharing of dishes. This may involve menu adjustments, like removing sharing plate options and group appetizers.

In addition, establishments should avoid placing reusable condiments on the table, such as ketchup and mustard.

Many restaurants have introduced digital menus that can be viewed by scanning a QR

7. Go contactless

Non-contact delivery is now available on apps to limit transmission. Before the order goes out, stringent procedures should be in place in the kitchen on how to safely package food for delivery.

There are certain measures restaurant and bar operators can take to help lower the transmission of Covid-19 among staff and customers.

8. Modified layouts Restaurateurs need to adjust their restaurant and bar layouts to ensure that all customers are spaced apart by removing tables, stools and other furniture.

Installing physical barriers, such as sneeze guards and partitions, is also worth considering, particularly in areas where it is difficult for individuals to remain 2 meters apart. Barriers can be useful in kitchens and at cash registers.

9. Ventilation systems and new technology In general, being outdoors and in wellventilated spaces reduces the risk of exposure to the virus. Therefore, restaurants need to consider improving their engineering controls by consulting with experienced HVAC professionals. A pilot study conducted by Yum Brands and Columbia University will test the effectiveness of far-UVC technology in neutralizing viruses. Trials will take place in a Taco Bell branch during non-operating hours.

Elsewhere, Magnolia Bakery in New York has turned to ultraviolet light to kill viruses.

10. Track and trace apps Several countries have developed their own track and trace mobile apps that allow users to connect with nearby devices. If an app user later shares a positive coronavirus test result, a notification will be received by those who were within close proximity. Hospitality venues should encourage the use of track and trace by display posters with a QR code, which customers can scan upon entering the premises.

FEB - MAR 2021 | HOSPITALITY NEWS ME

47

BUSINESS

TRENDS

RETURN OF

THE VENDING MACHINE Coronavirus is revolutionizing the retail environment, changing consumer behavior and expectations. Consultant Chirine Salha investigates how vending machines are making a comeback in a new world of contactless interactions.

With more and more purchases taking place online, people are becoming increasingly comfortable with a “salesperson-free” experience. This trend was growing anyway; the current pandemic is simply fast-tracking it. The automated vending machine is a contactless experience known to many. In the face of the economic recession, due to the current pandemic, the vending machine market is expected to grow by an estimated USD 12.2 billion, equivalent to a CAGR of 1.3 percent from 2020 to 2027, reaching USD 146.6 billion by 2027.

popular, affordable and easy-to-pack items such as the Heattech tops and Ultralight down jackets at airports. The Uniqlo vending machine was first introduced at Oakland International Airport, with others following in cities including Los Angeles, Houston and New York.

Vending machines have been resurfacing in a variety of activations, giving brands a chance to strategically test the waters and doubling up as media placements. With added functionalities and AIs, they also offer personalized experiences.

More and more vendors are realizing that they need to start providing their clients with customizable options. British accessories designer Emma J Shipley stayed ahead of the game and launched Scarfi, an app that allows customers to virtually try on and purchase its colorful silk scarves. The app was launched at Westfield Mall in London with a pop-up event where shoppers could wear the scarves virtually before purchasing them. Shoppers were then directed to vending machines to collect their items.

Staying true to its purpose of practicality, Japanese retailer Uniqlo is offering travelers

Another trend gaining steam is facial recognition technology, which screens

48

HOSPITALITY NEWS ME | FEB - MAR 2021

the user's preferences to prepare their morning coffee. Facial recognition technology can also recommend drinks based on the customer’s characteristics, such as age and gender, that are picked up by touch screens and sensors. These recommended products may even differ depending on the weather conditions and time of day.

Books Actually in Singapore introduced another fun interaction. The retailer launched an in-store vending machine that dispensed “mystery books” with no cover, improving the whole purchasing experience by adding an element of curiosity.

Let’s not forget the traditional candy and soft drink vending machines. Reese’s, a brand belonging to The Hershey Company, came up with a legendary Halloween stunt, unveiling a “Candy

Exchange Vending Machine” where trickor-treaters simply traded their unwanted candies in exchange for the famous Reese’s Peanut Butter Cups.

Soft drinks still command a leading position in the vending machines portfolio. They make up the largest product segment, accounting for over 31 percent of sales.

What is evolving, however, is the use of AI. Intelligent vending machines are becoming key to the future of automated retailing.

Coca-Cola, in particular, uses AI in its vending machines in a number of ways. AI helps Coca Cola determine the best location for its machines by using location data, such as footfall, local economic indicators and competitor information. It also relies on AI to integrate its loyalty scheme. In Japan, the “Coke On” smartphone app allows customers to collect points when they make purchases from the machine using their phone. Coca Cola thus collects customer

preference and buying data, and the customer is rewarded with points for future vending machine purchases.

Consumers want the power to make dietary choices that suit them best and the vending industry is working hard to cater to that.

Coke also worked on building emotional connectivity through AI and a chatbot. It has added to its vending machines the ability to adapt the personality of the chatbot feature to reflect the machine’s location. For example, a machine in a university campus could have a cool and fun personality, whereas a machine in a hospital will have more of a sober tone.

Besides technology, at the heart of the vending machine trend is another strong pillar: health. Consumers want the power to make dietary choices that suit them best, even if it is an impulse, on-the-go purchase.

And the vending industry is working hard to cater to that. As storage technology improves — refrigeration, packaging and humidity control — so too is the selection of healthy choices on offer, such as restaurant-quality pastas and salads, vegan and gluten-free options, chef-crafted dishes and so forth. Some vending machines can even customize, cook and prepare food like noodles, rice dishes and pizzas.

However, most likely due to the ongoing pandemic, though the humble vending machine has become a smart device with the potential to rival other retail experiences, the most relevant purchase for the moment appears to be medical masks and toilet paper.

FEB - MAR 2021 | HOSPITALITY NEWS ME

49

BUSINESS

TECHNOLOGY

WHY BIOMETRICS ARE MORE IMPORTANT

THAN EVER

The case for the widespread use of biometrics in travel and tourism is stronger than ever thanks to Covid-19. HN lifts the lid on how this advanced technology can help create a safer environment for travelers.

The travel and tourism sector is in uncharted territory as a result of the coronavirus. Statistics released by WTTC in October 2020 suggested that the pandemic had impacted more than 121 million jobs in the industry and caused losses of USD 3.4 billion. Indeed, year-end figures predicted that the numbers would be closer to 197.5 million jobs and USD 5.5 billion without immediate international intervention.

Over the past decade, the travel and tourism sector has made enormous gains in driving solutions to enhance security while improving the overall experience for travelers. In particular, the industry has embraced the use of biometrics to cut costs, make travel safer, offer a better and unbiased experience, and reduce friction points in the traveler journey.

The Covid-19 pandemic has had an unprecedented effect on the travel and tourism industry. Governments all over the world imposed travel restrictions to slow the spread of the virus, which have resulted in rapid economic decline. As countries continue to develop new and innovative strategies for identifying, isolating and treating cases of Covid-19, several nations have begun reopening their economies.

New policies and procedures to restart domestic and international travel are being implemented — some more successful than others.

WTTC led a series of measures designed to share best practices, learn from the past and apply science-based facts to rebuild global consumer confidence and encourage the return of safe travel.

50

HOSPITALITY NEWS ME | FEB - MAR 2021

Collectively, WTTC, its members and the global travel and tourism sector defined the “Safe Travels Protocols,” covering strict health and hygiene regulations.

the traveler, granting them greater control over who or what has their information and giving governments more confidence in the identity of the traveler.

Evidence shows that people can travel safely and economic activity can resume in a post-pandemic world, but policies and procedures that limit the transmission of Covid-19, defined by health authorities and experts, should be followed and adhered to by all.

A critical infrastructure investment

While estimates vary on when domestic and international travel will return, government and industry should be poised to meet that demand and maximize efficiencies through the adoption of biometrics, to include dynamic passenger screening, biometric baggage drop and biometric boarding.

Touchless solutions and privacy-by-design biometrics play a crucial role in restoring confidence.

Since the establishment of the EU’s General Protection Data Regulation, the industry has responded with unique and innovative approaches to provide individuals with more control over their own data, including biometrics. Data platforms that minimize the distribution of personal information to multiple entities can protect the identity of

To support the recovery of the travel and tourism sector, WTTC is advocating swift action and strong policies through several activities. A core initiative is WTTC’s “Safe & Seamless Traveler Journey” (SSTJ), which aims to enable a seamless, safe and secure end-to-end traveler journey, encompassing both air and non-air travel.

By creating a touchless environment at different stages of the travel process, the SSTJ initiative supports a safer experience for travelers and employees. The program advocates a globally aligned approach in the implementation of biometrics, which has become even more important given the current pandemic. While estimates vary on when domestic and international travel will return, government and industry should be poised to meet that demand and maximize efficiencies through the adoption of biometrics, to include dynamic passenger screening, biometric baggage drop and biometric boarding. Future planning could include infrastructure investments and capital project planning to support the inclusion of biometrics. Smart money in the industry has realized that rebuilding travel in a safer and more costefficient manner needs to happen now, when the cost and impact on relatively few travelers will be less than the cost once high-volume travel has resumed.

Biometrics improve security Maintaining high standards of security is critical in the travel industry. Threats to transportation, specifically in terms of commercial aviation, continue to persist and evolve. Incorporating biometrics can give screening authorities greater confidence when it comes to the identity of travelers — versus relying on paper documentation or biographic data — subsequently reducing the risk associated with each traveler.

Over the past decade, the availability and prevalence of fraudulent identity and travel documents has grown. Valid identity packages can be obtained through the dark web and used to generate fraudulent travel documentation. Using biometrics to add an extra layer of verification mitigates the risk of fake travel documents to cross borders.

Biometrics for a better experience Growth in personal technology and communication has been evident over the last 10 years. Often, travelers are looking toward their phones and mobile apps for convenience and facilitation. There continues to be an expectation that the travel and tourism sector will continue to evolve to provide a more convenient, seamless experience for travelers. Private industry is currently exploring opportunities like biometric bag drops, automated passenger screening and biometric boarding to reduce the number of friction points at an airport. Efficiencies gained provide a better passenger experience, reduce time in transit and afford greater profitability for other travel-related businesses.

Biometrics for a contactless experience Mitigating the spread of Covid-19 in travel and tourism will require public and private collaboration, in addition to input from public health officials. While the level of transmission differs from country to country, several international organizations such as the World Health Organization (WHO) and the U.S. Centers for Disease Control and Prevention (CDC) have already outlined key requirements for safe travel.

Specifically, physical distancing and limiting cross contamination between individuals have become requirements across sectors.

Incorporating biometrics into the traveler journey may provide such benefits by reducing contact in the travel environment.

Several facial recognition solutions for check-in at the airport require no contact with another individual and offer additional capabilities, such as temperature checks.

The biometric bag drop limits the number of interactions travelers may have with airport crew or customs officials by automating and securing the bag using data. It also speeds up the process for travelers.

FEB - MAR 2021 | HOSPITALITY NEWS ME

51

BUSINESS

HYGIENE

In collaboration with

HYGIENE MATTERS As we continue to move forward amid a global pandemic, the topic of hygiene remains at the forefront of the hospitality industry. Simone Remba, consultant at Thomas Klein International, walks us through the protocols.

The focus is now on how to navigate this intra-pandemic age, where the concepts of hygiene and cleanliness protocols have been propelled to new levels.

Whereas before we were free to choose our travel destinations based on appeal and affordability, we are now forced to consider the health and safety aspect of the location. Guests want to be sure that hotels and restaurants are taking their safety seriously, so a lack of hygiene regulations can seriously damage the reputation of an establishment.

Hotel brands have been vigilant in creating and communicating in-house hygiene protocols in a bid to put guests at ease during this period.

Marriott is tackling hygiene from all fronts by experimenting with ultraviolet light technology to sanitize devices and room keys.

MGM’s “Seven Point Safety Plan” is described as a multi-layered set of procedures formulated with medical and scientific experts in a bid to eliminate any contamination within MGM properties.

Hygiene has now become the poster child for most hotel marketing efforts and is thus positioned as the key communication.

Hyatt’s “Global Care & Cleanliness Commitment” is a new health and safety initiative that takes into account all aspects of the brand, from the F&B outlets to hotel design. Indeed, hygiene managers have been appointed at each property to oversee all hygiene protocols.

Hygiene has now become the poster child for most hotel marketing efforts and is thus positioned as the key communication topic. As such, it creates a dilemma for brands seeking to differentiate themselves from the competition.

Marriott details its initiatives under the “Marriott Global Cleanliness Council,” which focuses on developing “the next level of global hospitality cleanliness standards.” Alongside this initiative,

Although the industry was already experiencing a technological shift to contactless experiences, the forced limitation of personal contact has further created a void. Brands that initially did

52

HOSPITALITY NEWS ME | FEB - MAR 2021

not give into the trend of contactless payments and check-ins have been forced to assimilate and strategize on how to weave technology into their culture, which has been built on authentic face-to-face interactions.

Design-wise, brands need to address how social distancing translates into their restaurant and hotel designs for all current and upcoming restaurants and hotels.

This poses a problem of how to create intimate, cozy spaces while adhering to the mandatory 1.5 to 2 meter gap between tables and workstations. The trend of communal spaces will stop, and we will see the emergence of more private spaces that promote the live-work-play ethos in a secluded and safe environment.

Ultimately, there is no timestamp to determine when the hospitality experience that we once enjoyed will return, if at all.

The responsibility of safety is now shared; guests are required to wear protective gear and socially distance, while hospitality establishments continue to enforce heightened hygiene protocols. For now, at least, we can forget the generous buffet breakfasts and seeing the warm smiles of hotel staff.

THE VIRTUAL EVENT FOR HOSPITALITY AND FOODSERVICE PROFESSIONALS

25 - 28 May 2021 horecashow.com

TO PARTICIPATE, SPONSOR OR ATTEND, CALL +961 1 480081 OR E-MAIL CLIENTS@HOSPITALITYSERVICES.COM.LB

AN EVENT BY hospitalityservices.me

SOLUTIONS

HUMAN RESOURCES

In collaboration with

PLANTING THE SEED: HOW TO EMPOWER THE NEXT GENERATION Although empowerment is one of the most talked about topics in business, it is not always well understood.

Mark Dickinson of DONE! Hospitality Training Solutions tackles the misconceptions and highlights the importance of “moments of wonder.”

Do you remember when you caught your first fish or the time you grew muustard seeds on a wet piece of cotton wool?

These “moments of wonder” shaped our childhood, but whatever happened to them?

only one way to gain experience and that is by living something repeatedly. Doing something once is not experience — it is just experiencing. These two ideas can be confusing for newbies entering the market.

Today’s leaders are busy managing more things than ever before. They are pushed to the limits and are expected to achieve more with less. They have forgotten these moments of wonder, which have now become moments to worry. In the middle of all this, along comes a new team member seeking fulfillment. What do we do?

Because these new entry team members are in a hurry to be “empowered,” they often think that experiencing is experience, and having seen it done once, they believe that they can do it. Mastery takes years; empowerment takes wisdom.

Empowerment first comes from knowing and understanding the work that you are required to do before being granted the authority or power to do it. Many graduates, however, believe that all the information they have absorbed in higher education entitles them they to be CEO within six months — slight exaggeration, but you know what I mean. While rushing to get to the top, they are not aware that they need to first catch a butterfly or go fishing.

It is these early experiences in life that provide wisdom and depth, and allow for an understanding of what people are doing in their work. This knowledge cannot be forced in a short period of time. There is

54

HOSPITALITY NEWS ME | FEB - MAR2020 2021 APR-MAY

So, how can we wisely empower the new generation? By planting seeds of wonder.

When a person joins a company, it is critical that there is someone on hand to provide them with a meaningful and interesting introduction to capture their imagination.

Rather than being properly introduced to those who have already mastered the business, new recruits are often sent to HR. Setting aside meaningful time with the leaders of the business ensures that these young minds have a role model. Repeatedly exposing these individuals to the various vagaries of work and encouraging them to participate in serious decision making helps to set things in motion, not as a one-off gimmick but as a deeply rooted belief within the company.

It must be done by rote. Leaders need to believe that the way to empower new leaders is to first get them to understand what the business does and how it does it.

Creating real empowerment requires one to acknowledge that the giving of authority or power (empowerment) to an individual has significant consequences and that empowerment is reserved for those who have first learned the basics, been taught the essentials and have experienced the outcome of that power and authority at work. By genuinely showing these new people what the business is all about, with sincerity and care, they will become ready to shoulder the responsibility of being empowered.

You must show the new leaders the butterfly, let them plant the mustard seeds, walk them through the wonder, and see the amazement in their eyes. It takes the time and effort of those who are called leaders, those who inspire the next generation. The saying goes: “People do not care how much you know, until they know how much you care.” This has never been more true.

When people are full of wonder, their minds expand, their creativity flows and they open up like the wings of the butterfly. markdickinson.com

The Leading Global Network of Culinary Arts and Hospitality Management Institutes

Le Cordon Bleu is internationally renowned for providing the highest level of culinary and hospitality education through world class programmes from short courses, Diplomas right through Bachelors and Masters Degrees.

CULINARY ARTS & GASTRONOMY • NUTRITION & PLANT BASED • WINE & BEVERAGES • HOSPITALITY, RESTAURANT & TOURISM MANAGEMENT

35

INSTITUTES

20

COUNTRIES

20,000 GRADUATES PER YEAR

130

NATIONALITIES

18

UNIVERSITY PARTNERSHIPS

WATCH OUR VIDEO

STUDY IN LEBANON The Institute is located in the 5-star hotel Burj On Bay overlooking the breathtaking Jounieh Bay and offers acclaimed culinary programmes:

At Le Cordon Bleu, your safety and learning experience are our priority. We have introduced extra measures to ensure the well-being of our students and staff.

• Grand Diplôme® • Diplôme de Cuisine • Diplôme de Pâtisserie Contact us: Beirut-admissions@cordonbleu.edu • +961 9 857557

PARIS • LONDON • MADRID • JAPAN • AUSTRALIA • BRASIL • CANADA • CHILE •CHINA • INDIA • ISTANBUL KOREA • LEBANON • MALAYSIA • MEXICO • NEW ZEALAND • PERU • TAIWAN • THAILAND • PHILIPPINES

cordonbleu.edu

SOLUTIONS

MANAGEMENT

WHY F&B FIRMS NEED

LOSS PREVENTION STRATEGIES

With Covid-19 causing disruption to the food and beverage industry worldwide, managing costs and reducing waste have become more critical than ever before. Manal Syriani underlines the importance of loss prevention strategies and the variables to consider.

F&B is typically characterized by high operational costs and low profit margins compared to other sectors. This is largely due to the wide range of costs involved in running the business and maintaining consistent quality. Building an efficient loss prevention strategy is thus fundamental.

Such a strategy focuses on maintaining an ideal cost percentage for the specific type of operation while also reducing the risk of manipulation or abuse by stakeholders involved in the day-to-day operations.

Cost, theft and waste are the key issues to address in managing loss in any operation.

1. Start by running an operational diagnosis to better understand vulnerable areas to address when developing a prevention strategy. These could be linked to operational limitations resulting in high costs associated with certain tasks or duties or to challenges in the physical building that might create blind spots, thus helping to facilitate fraud and abuse by team members.

56

HOSPITALITY NEWS ME | FEB - MAR 2021

2. develop internal policies and procedures with your team that reinforce double control measures in order to protect employees and the company from errors or intentional abuse.

5. Schedule periodic reports (daily, weekly and monthly) in order to obtain a 360-degree view of the restaurant’s performance (costs, sales and customer feedback).

3. Refine cash handling and auditing procedures to reduce the temptation of theft, as studies show that the majority of thefts in the industry are mainly due to opportunity.

6. Establish a smart, efficient hiring and retention policy to reduce costs related to turnover and the risks associated with abuse by team members:

4. Adopt cost control strategies to reduce waste: • Implement portion control measures, which will reduce the risk of over production.

• Use a system to manage inventory and conduct periodic physical checks to identify potential variances early on. Adopt corrective measures where necessary.

• Practice yield management and abide by standard recipes developed for food and beverage items produced internally.

• Introduce management procedures for leftovers to help reduce waste.

• Hire trustworthy personnel to reduce the risk of fraud.

• Employ individuals with the right educational background and relevant experience to reduce the costs associated with training and hands-on shadowing.

• Develop a comprehensive succession plan and ongoing training to ensure a culture of employee engagement.

It is important to note that an increase in sales also plays a role in reducing cost ratios.

hospitality starts here

Mkalles 2001 Center │ Beirut, Lebanon T: +961 1 688 735 │ +961 1 688 736 │ F: +961 1 688 354 │ M: +961 3 250 99 E-mail: armobel@armobel.net │ www.armobel.net

Connect with us

armobel

@armobel

armobel.lb

PRODUCT ZONE

EQUIPMENT

HEAVY KITCHEN EQUIPMENT

IN THE SPOTLIGHT We explore the knock-on effect of Covid-19 on demand for heavy kitchen equipment by talking to eight industry professionals. Here’s what they had to say.

MAHER ABOU KHALIL Owner of TOMADO S.A.R.L Lebanon

How has Covid-19 impacted the heavy kitchen equipment industry?

The spread of the virus has resulted in numerous lockdowns, which have negatively impacted the F&B industry.

This has subsequently caused a drop in demand for heavy equipment. The economic crisis in Lebanon has only made matters worse.

What are the latest trends in heavy kitchen equipment?

The trending pieces of equipment are the ones that can be used at home, such as food dryers and mixers. The pandemic encouraged many people to cook at home.

What products do you predict will be popular in 2021?

Due to Covid-19, hygiene has become a priority. Outdoor spaces have also become important due to social distancing protocols.

We offer a freestanding, mobile, selfcontained sink that can be placed outside.

58

HOSPITALITY NEWS ME | FEB - MAR 2021

HASSAN A. ANOUTI

KAREN FARHAT

KARIM MOUGHARBEL

General manager of Ginox Swiss Kitchen UAE

Marketing manager of Fresca LTD Lebanon

Owner of Armobel Lebanon

How has Covid-19 impacted the heavy kitchen equipment industry?

How has Covid-19 impacted the heavy kitchen equipment industry?

How did Covid-19 impact the heavy kitchen equipment industry?

Since Covid-19 hit the UAE in Q1 2020, we have made the safety of our employees a priority, as well as continuing to serve our customers in the UAE and around the world. Taking all safety measures and precautions into account, we were able to maintain our business operations. With supply chain issues across the world and Ginox being the only European kitchen equipment manufacturer in the UAE, we had a slight competitive advantage against other overseas manufacturers.

Amid the pandemic, industries have been developing new solutions to cater to the general safety of individuals. In response to Covid-19, our factory has launched new safety solutions that are dedicated specifically to indoor spaces to prevent the spread of the virus.

Most restaurants and hotels around the world were affected as a result of Covid-19. A lot of new projects were canceled or postponed, which had a direct impact on our industry.

What are the latest trends in heavy kitchen equipment?

The luxury block island is a trend.

Most new restaurants have open kitchens for an enhanced dining experience for guests.

What are the latest trends in heavy kitchen equipment?

We make sustainability a key focus.

Ginox was one of the first companies to use the refrigerant R290 — a very low greenhouse gas. Currently, we are developing a very low energy use system for our hoods, using cold water and enzymes. This is more efficient and wastes less energy than hot water and aggressive synthetic detergents.

What products have you recently released?

Our newest products are exhaust hoods, which we are able to produce locally in our spacious UAE factory.

The two solutions that we decided to promote are the Safe Air Purifier and Care Light, two innovative products that are intended for small or large indoor areas.

These innovations work on eliminating harmful viruses and bacteria in the air.

What products have you recently released?

Our Air Purifier is equipped with an HEPA H14 industrial filter, a three-stage Pro-Life system of filters that effectively eliminate the smallest PM1 particles. Care Light is a UV-C antibacterial lamp that emits intensive ultraviolet radiation to purify water, air and surfaces. It also eliminates the need to use chemical products and guarantees a permanent and high degree of disinfection.

What are the latest trends in heavy kitchen equipment?

What products have you recently released?

Actually, our new releases are related to the medical industry rather than F&B because of the need for heavyduty refrigerators and freezers to store the Covid-19 vaccine. These products comprise the laboratory refrigerators and the ULT freezers.

What products do you predict will be popular in 2021?

It all depends on how the industry adapts to Covid-19, as safety is becoming a major consideration in all types of food and beverage outlets.

What products do you predict will be popular in 2021?

The food and beverage industry seems to be moving further away from the traditional brick-and-mortar concept.

Over the last couple of years, more and more dark/cloud kitchens have sprung up. This trend has accelerated due to Covid-19.

FEB - MAR 2021 | HOSPITALITY NEWS ME

59

PRODUCT ZONE

EQUIPMENT

ELIAS RACHED

GEORGES WARDE

MELISSA YARMAN

Regional VP for Middle East & Africa of MKN

Export sales manager of Tournus Equipement France

VP operations MEA of CKP Hospitality Consultants UAE

How has Covid-19 impacted the heavy kitchen equipment industry?

How has Covid-19 impacted the heavy kitchen equipment industry?

The pandemic has made us think beyond our comfort zone. We have to think about hygiene, social distancing and customer satisfaction simultaneously. Projects have slowed down everywhere, especially in the Middle East.

Covid-19 motivated a lot of establishments to consider alternative methods of food preparation. This created increased demand for intelligent, multi-use equipment capable of handling volume as well as batch preparation, when needed.

What are the latest trends in heavy kitchen equipment?

What are the latest trends in heavy kitchen equipment?

Demand for hygiene products has increased. We have also seen a rise in demand for electronic water taps and wash basins, particularly outdoor ones.

The latest trends include intelligent and efficient systems and equipment that can be calibrated or adapted to suit the needs of an ever-changing menu as well as an aggressive business model.

How has Covid-19 impacted the heavy kitchen equipment industry?

Covid-19 hit the hospitality and F&B industries hard. Heavy kitchen equipment is often a long-term investment, so we will need to see what happens over the next few months.

What are the latest trends in heavy kitchen equipment?

We have seen a greater need for intelligent equipment that works as a navigation system through the cooking process. This is important due to the shortage of trained staff and the demand to produce the same top-quality food.

What products have you recently released?

Our latest product is FlexiChef 2.0, which has been extensively optimized and is faster than the previous model in almost every aspect. It optimizes time and space and is an efficient, costeffective solution. It also comes with the automatic cleaning system, SpaceClean.

What products do you predict will be popular in 2021?

The first point is more of a wish than a forecast; we all hope that the industry will recover from the pandemic and normal business will resume. With that in mind, easy cleaning for even stricter hygiene standards, smaller kitchens and smart technology will be the trends to look out for in 2021.

60

HOSPITALITY NEWS ME | FEB - MAR 2021

What products have you recently released?

As all the international exhibitions were cancelled, we haven’t yet released our latest product. We are waiting to present it.

What products do you predict will be popular in 2021?

We believe that the food delivery business and ghost kitchens will expand even further. Adaptability is the key word during these times.

What products do you predict will be popular in 2021?

I anticipate seeing more sustainable design solutions and related equipment that facilitates this objective. I believe there will be an increase in intelligent and efficient equipment that’s green and affordably priced.

increased. Therefore, the current trend is securing heavy equipment to support local production of items such as hummus, jam and dairy products. We are also witnessing large supermarkets obtaining heavy equipment to produce ready-to-eat meals.

What products have you recently released?

JOHAN SCOTT VALENTINE Corporate director of culinary of Rotana Hotels UAE

How has Covid-19 impacted the heavy kitchen equipment industry?

Not so heavy, but doing a heavy workload in the kitchens, is the PolyScience Sous Vide Professional CHEF Series, which is a must-have item. This machine has changed kitchens forever. It was developed to meet the rigorous requirements of commercial food establishments and is designed to operate 24 hours a day.

Because we cook our food to a precise temperature for a specific amount of time, we get very consistent results without the loss of any nutrients.

What products do you predict will be popular in 2021?

VREJ SABOUNJIAN Chairman of Vresso S.A.L Lebanon

How has Covid-19 impacted the heavy kitchen equipment industry?

Heavy equipment, the type that produces around 1,000 meals per day and is found in central kitchens, was not and will not be affected as much as medium-sized equipment in restaurants, pubs, bars and cafés.

What are the latest trends in heavy kitchen equipment?

Due to Covid-19, there was a marked decrease in some food imports, while local production

With hospital and laboratory equipment in high demand, Vresso has released a variety of laboratory cooling systems.

What products do you predict will be popular in 2021?

The coronavirus help to raise awareness about health and lifestyle, particularly in terms of food and beverage consumption.

Thus, we anticipate a continued rise in the use of heavy equipment to produce healthy foods and juices for schools, canteens and hospitals.

As suppliers struggle to capture the retail segment in the same way they could before the outbreak of Covid-19, deep-freeze systems — allowing longer frozen shelf life — will be even more popular.

Based on our experience over the past year, buffets will no longer be popular.

The use of multi-functional equipment will reduce buffet occupied spaces. I believe companies like TPB Tech that specialize in induction heating on tabletops will help to improve the use of space in restaurants.

FEB - MAR 2021 | HOSPITALITY NEWS ME

61

PRODUCT ZONE

EQUIPMENT

HEAVY-CATERING EQUIPMENT The latest innovations to help you run your kitchen smoothly, effectively and efficiently, whatever its size.

ECOMAX Hobart’s exclusive dealer's Ecomax range of equipment is undergoing what the manufacturer describes as the "next logical stage of its journey," as the portfolio expands to include a reliable, value-formoney range of cooking products. Available now, the new cooking range typifies that ethos and includes all the equipment needed to make a complete cooking suite, from ranges and fryers to chargrills, combi ovens, pasta cookers and salamanders.

HOBART hobart-export.com

PROFI CS Compact, but big all the same, the new PROFI CS is the smallest model of racktype dishwashers made by HOBART, yet boasts a number of new features to ensure it is chock full of useful technology. The space-saving machine comes in three sizes and is ideal for catering facilities where a hood-type dishwasher is no longer sufficient. The PROFI CS washes washes up to 200 racks an hour and requires only about 1 litre of water per rack to achieve a spotless wash result.

HOBART hobart-export.com

ALTO-SHAAM VENTECH™ AND VENTECH™ PLUS TYPE 1 Alto-Shaam, a global leader and innovator in the foodservice equipment industry, has launched Ventech™ and Ventech™ PLUS Type 1 condensation hoods for select Combitherm ovens.

Ventech hoods eliminate the need for traditional kitchen hoods – maximizing floor space and improving efficiency and workflow. Powered by innovative condensation technology, Ventech hoods condense steam while capturing and removing grease-laden air, vapors and lingering smoke.

ALTO-SHAAM alto-shaam.com

MKN SPACECOMBI TEAM With a width of only 55 cm and approved features the MKN SpaceCombi team comes with two separate cooking chambers, which can be controlled individually.

MKN MASCHINENFABRIK KURT NEUBAUER GMBH & CO.KG mkn.com

RATIONAL ICOMBI PRO XS The iCombi Pro XS is the perfect catering partner for commercial kitchen space is on the smaller side. Its new iDensityControl, iCookingSuite, iProductionManager and iCareSystem technology takes the stress out of delivering dishes which require different cooking methods and times. With the capacity to fry, roast, grill, bake, steam and poach, it is a vital piece of kitchen equipment for cafés, small canteens and bar kitchens.

RATIONAL rational-online.com

62

HOSPITALITY NEWS ME | FEB - MAR 2021

RATIONAL IVARIO 2-XS Rational has launched the new iVario 2-XS. The twopan cooking system, which works with contact heat, is productive even in small spaces, taking on routine tasks and also ideal for smaller establishments.

RATIONAL rational-online.com

PRODUCT ZONE

FOOD

SAY CHEESE If one thing’s certain in 2021, it’s that our enduring love affair with cheese will keep maturing. We spoke to two renowned cheesemongers and a cheese specialist to get a taste of the upcoming trends for this much-loved snack and essential ingredient.

Fabien Degoulet Third generation cheesemonger, consultant, voted “Best Cheesemonger in the World” in 2015

64

HOSPITALITY NEWS ME | FEB - MAR 2021

What cheese trends can we expect to see in 2021?

What are the characteristics of a great cheese?

Consumers and cheesemakers everywhere will be looking for simple and deep-flavored cheeses. People want to taste and understand traditional and natural cheeses, so we can expect to witness a new kind of cheese culture in 2021.

A good cheese should be delicious without too much smell. We mainly judge a cheese according to its aftertaste: if it’s not too salty or bitter, for example. We are looking for balance, lactic flavor, the spirit of the cheese and the taste of the land where it is made, just like wine.

What defines a great cheesemonger?

What are the newest releases in the French cheese market?

A great cheesemonger is someone who can advise customers according to their tastes. Of course, cheesemongers work with producers to understand the spirit of the terroir. They have to select ripe cheeses and find the optimal taste.

Ultimately, cheesemongers must sell their products to consumers and chefs.

Consumers are increasingly looking for cheeses made by small producers with values. Since the start of the Covid-19 crisis, people have been eating locally produced cheeses that they never knew existed. Also, cheese pairing is becoming more and more popular.

DID YOU KNOW...

Although the origins of cheesemaking remain something of a mystery, there is no denying that this dairyderived delicacy is one of the most popular food products around. Here are some cheesy facts for you to nibble on.

Fadi Selwan

Francois Robin

Technico commercial manager, Lactalis International

Expert cheesemonger, Meilleur Ouvrier de France

What cheese trends can we expect to see in 2021?

What cheese trends can we expect to see in 2021?

Due to Covid-19, hard cheeses and those with a long shelf have become increasingly popular on the market.

However, soft, fresh cheeses are now in greater demand as well.

The cheese world is expanding, and good cheeses are in high demand by customers worldwide. This year, with the lockdowns, we’ve seen growth in sales of artisanal cheeses as well as comfort cheese products, including fondue and raclette.

What defines a great cheesemonger?

An excellent cheesemonger has to really understand all the cheese families, producers, regions and the characteristics of each cheese. They must know how to professionally cut the cheese to protect its taste and flavors.

Above all, they should be creative when it comes to pairing the cheese with other ingredients.

What are the characteristics of a fantastic cheese?

It depends; every type of cheese has its own characteristics. Hard cheeses should have higher maturation. Soft cheeses with a natural rind, such as Brie or Camembert, are traditionally made from raw milk to preserve the milky taste. Goat cheeses, on the other hand, have their own unique characteristics.

What are the latest releases in the French cheese market?

Cheeses that are packed with flavor are definitely in high demand. Herbal and fruity varieties are also gaining popularity.

What defines a great cheesemonger?

Keeping your customers satisfied is paramount. My job is to please my clients, advising them of the best cheeses according to their tastes and needs.

What are the characteristics of a great cheese?

Balance between all flavors is key most of the time. The buyer should trust the Protected Designation of Origin (PDO) label, which indicates great quality.

What are the newest releases in the French cheese market?

The cheese world in France is now super creative and trendy. People want to taste authentic products that are a little different.

World Cheese Awards For over three decades, the World Cheese Awards has been bringing together cheesemakers, retailers, buyers, consumers and food commentators from around the world. In fact, it is the largest event of its kind. The 33rd edition of the competition is set to take place from November 3-6, 2021, at Oviedo’s Palacio de Exposiciones. gff.co.uk

The oldest edible cheese Sold in Valtellina Valley, Italy, Bitto Storico is still made in the same way it has been for centuries. The cheese contains cow’s milk and 10 to 20 percent Orobica goat’s milk, which is produced in the Bergamo Alps of northern Italy. Although the majority of Bitto Storico on the market is between five and 10 years old, the cheese can be aged up to 18 years.

Cheese Lovers’ Day Celebrated on January 20, Cheese Lovers’ Day recognizes the many different types of cheese in the world. It is an event for enthusiasts and connoisseurs.

Academy of Cheese The Academy of Cheese was established to promote cheese knowledge and provide career development for those in the industry as well as the wider public. The academy offers a four-level certification system, which culminates in the coveted title of Master of Cheese. academyofcheese.org

Chocolate cheese The Melbourne-based artisanal cheese specialist Curds & Whey created a chocolate cheese in 2016. Each wheel of this mild and delicate blue cheese is ripened with Choco 21 liqueur, rubbed with cocoa and decorated with chocolate chips. instagram.com/curdswhey

FEB - MAR 2021 | HOSPITALITY NEWS ME

65

PRODUCT ZONE

FOOD

SPECIALTY CHEESE HITS KUWAIT

Demand for cheese is growing in Kuwait, much like the rest of the Middle East. We spoke with Antoine Obeid, regional managing director of Farmland, to learn more about La Maison du Fromage, the country's first specialty cheese store.

What can you tell us about your love for cheese?

My passion for cheese dates back to the days when I began my career. At the age of 17, I was working at Massad, my uncle’s supermarket and delicatessen.

There, in the corner, I was exposed to a world of cheeses. I would like to express my profound gratitude to my uncle Elie Massad — my greatest teacher. He had a unique bond with cheese and gave it immense value and importance.

It is because of him that I decided to establish my own gourmet shop.

66

HOSPITALITY NEWS ME | FEB - MAR 2021

With La Maison du Fromage, you took a European business model and launched it in Kuwait. What prompted you to do this?

understand when and how they intend to use the cheese. We advise and educate them so that they can enjoy a product that best meets their taste.

From 1977, I started visiting cheese factories around the world, exploring and checking the manufacturing of different cheese varieties. The more I tasted, the clearer the idea became in my mind.

Then, one day, I discovered the concept of La Maison du Fromage. It is not only a boutique; it’s a complete experience.

Whether we are serving cheese platters at special events or delivering cheese to our customers, our mission is to introduce specialty cheeses to the region.

In your opinion, who is the best cheesemonger?

What should a buyer look out for when selecting a cheese?

When we are talking about selection, the age of the cheese plays a significant role, along with the type and the brand.

At La Maison du Fromage, we have over 400 different types of gourmet cheese.

We assist our clients by ensuring we

I have worked with several cheesemongers, and the best are always the ones who have extensive experience in the cheese world and know how to transmit their knowledge and expertise with full transparency.

I am fortunate to work with Lactalis International, and I would like to express my sincere gratitude to Mr. Emmanuel Besnier, the world’s most renowned cheesemaker, who has enriched my passion for cheese.

Are you looking to franchise your concept?

Indeed, we are ready to franchise our concept in any country. We have no doubt that it will grow.

‫‪www.europeanrice.eu‬‬

‫يعد األرز‪ ،‬الذي يُعترب جز ًءا من الثقافة والتقاليد يف العديد من الحضارات‪ ،‬اقرتا ًحا صح ًيا لعمل مجموعة كبرية من الوجبات‬ ‫الشهية من مختلف أرجاء العامل‪.‬‬ ‫يتم إنتاج األرز األورويب وفقًا إلجراءات معتمدة‪ ،‬ووفقًا للوائح األوروبية الصارمة التي تحرتم البيئة وتحمي صحة املنتج‬ ‫واملستهلك‪.‬‬ ‫يف اليونان‪ ،‬تقع حقول األرز بشكل رئييس يف شامل اليونان يف دلتا األنهار واملناطق الساحلية‪ .‬تخلق الرتبة معتدلة امللوحة‬ ‫واملناخ الدافئ الذي مييز املنطقة الظروف املناسبة للحصول عىل إنتاجية عالية وإنتاج أرز عايل الجودة‪ ،‬يتميز بلزوجته‬ ‫ورائحته العطرة وملمسه املتميز ونكهته الرائعة‪ .‬عالو ًة عىل ذلك‪ ،‬فإن األرز األورويب غري معدل وراث ًيا‪.‬‬ ‫ويعد األرز األورويب الذي يتم إنتاجه يف اليونان قاعدة مثالية ألي وجبة تقري ًبا‪ ،‬كام ميكن أن يكون الطبق املميز للعشاء‬ ‫كذلك‪ .‬إنه آمن ولذيذ‪ ،‬كام أن أسعاره معقولة‪.‬‬ ‫قم بتحويل املكونات البسيطة التي غال ًبا ما تكون متاحة لديك يف مطبخك إىل وجبات شهية للغاية‪ :‬من الدجاج بالكرمية‬ ‫واألرز ووصوالً إىل األرز املقيل أو األرزية املصنوعة يف املنزل!‬ ‫‪rice_eu‬‬

‫‪europeanrice‬‬

PRODUCT ZONE

FOOD

LEBANESE CHEESE?

YES, PLEASE! What differentiates Lebanese cheeses from other varieties?

How are local cheeses being used in cooking?

Cheeses in Lebanon are mostly fresh or white due to the moderate Mediterranean climate, making them different from the refined varieties produced in European countries.

The most popular Lebanese cheese to cook with is halloum. It is often grilled in a hot pan. Often, chefs are adding spices, such as zaatar or dukah, to the cheese just before serving it with fresh seasonal vegetables.

What characterizes a great Lebanese cheese, and what should a buyer pay attention to?

Lebanon is a country known for its flavorsome food, not least its delicious dairy products. Barbara Massaad, cookbook author, food consultant and president of Slow Food Beirut, shares her insight on Lebanese cheeses.

68

HOSPITALITY NEWS ME | FEB - MAR 2021

The greatest Lebanese cheeses I have found are those made by producers in the villages, traditional varieties such as serdeleh/anbaris and darfieh.

They are made of goat's milk and have a pungent, sharp flavor to them. It’s definitely worth a trip to the mountains to taste these cheeses.

What cheese trends do you expect to see in the local market?

I wouldn’t say it’s a new trend per se, but the use of domestic cheeses over foreign imports is definitely on the rise.

Which providers have you noticed currently offering great selections of Lebanese cheeses?

I am very excited about Hadwane’s new location in Zalka, Mount Lebanon. I believe the quality of their products is excellent and consistent.

Taanayel Farms and Gout Blanc also offer great selections.

HOSPITALITY SERVICES delivering valuable business BUSINESS, FOOD & LIFESTYLE EVENTS

25-28 MAy 2021

14-16 Oct 2021

1st Edition

5th Edition

The virtual event for hospitality and foodservice professionals. horecashow.com

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

9-12 Jun 2021

4-6 NOV 2021

HORECA LEBANON LIVE

GARDEN SHOW & SPRING FESTIVAL

whisky live beirut

18,000+ visitors

17 Edition th

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

TRAVEL LEBANON

18,000+ visitors

7th Edition

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

5-7 SEP 2021 10th Edition

The largest event of its kind in Saudi Arabia, gathering hospitality professionals and industry experts. saudihoreca.com

7 Edition th

9th Edition

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

SALON DU CHOCOLAT BEIRUT 6TH Edition

25,000+ visitors

15,000+ visitors

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

TBA

SAUDI HORECA|riyadh

HORECA JORDAN

BEIRUT COOKING FESTIVAL

4-6 NOV 2021

9-12 Jun 2021

28-30 SEP 2021

5,000+ visitors

HORECA KUWAIT 10th Edition

TBA

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

HOSPITALITY NEWS MIDDLE EAST

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

Daily news bulletins on hospitalitynewsmag.com

TASTE & FLAVORS

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

Daily updates on tasteandflavors.com

LEBANON TRAVELER

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

Daily updates on lebanontraveler.com

8,000+ visitors

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

7,000+ visitors

Publications & DIGITAL PLATFORMS

Saudi HORECA|dammam 1st Edition

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

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

Celebrating the finest culinary experiences across Beirut.

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

PRODUCT ZONE

FOOD

DAIRY ROUND-UP

Diverse and creative, these dairy-based and alternative delights include fresh ideas and new takes on firm favorites.

BORDEN CREAMY SALSA

GO BALADI - ORGANIC GOAT LABNEH Go Baladi has launched its authentic goat labneh, in a new pack allowing consumers to enjoy the much-loved taste, combined with olive oil, at a lower price point.

GO BALADI, HAJJAR FOODS SAL gobaladi.com

OIKOS PRO Oikos has introduced a collection of highprotein dairy products named Oikos Pro, which provides high-quality protein and calcium.

OIKOS oikosyogurt.com

PLEIN SOLEIL BUTTER Made from fresh milk and unsalted, Plein Soleil butter comes directly from Germany.

An essential cooking and baking ingredient this butter is especially useful in many recipes.

HALWANY CONSUMER PRODUCTS pleinsoleilfood.com

New Borden Creamy Salsa combines fresh salsa flavors with real light sour cream, making it the perfect dip.

Pre-made dips are created with fresh ingredients to complement snacks and meals.

BORDEN DAIRY COMPANY bordendairy.com

VEVAN

TAANAYEL LES FERMES GREEK YOGURT Taanayel low fat Greek Yogurt is made from pure 100 percent fresh, allnatural milk. An excellent source of natural protein, it comes in 150g tubs and is available in several delicious varieties.

TAANAYEL LES FERMES taanayel-lesfermes.com

Uses the best plant-based ingredients and world-class cheese making experience to create sensational flavors. Vevan’s creamy melt blends with authentic taste to rock in all recipes.

VEVAN FOODS vevanfoods.com

DAIRIDAY FLAVORED YOGURTS Delicious dairy beverage made with the freshest ingredients to provide a natural product that can be consumed at any time.

Dairiday flavored yogurt is a nutritious healthy meal, and, comes in four different yummy flavors (mango, blueberry, strawberry & peach).

LEVANT BEVERAGE & DAIRY INDUSTRIES SAL dairiday.com.lb

SILK ULTRA Silk® introduces new Silk ULTRA – one of the first multi-serve beverages on the market with 20 grams of complete plant-based protein for muscle maintenance and repair.

SILK silk.com

70

HOSPITALITY NEWS ME | FEB - MAR 2021

CHOBANI COMPLETE Chobani Complete is an advanced nutrition yogurt, with 20 amino acids—the building blocks of life—including nine that can only be obtained through the food. Chobani Complete solves the nutrition puzzle, one building block at a time.

CHOBANI chobani.com

PRODUCT ZONE

BEVERAGE

THE DAIRY-FREE

MILKY WAY In a world where food allergies and intolerances are constantly rising, companies are responding with tasty, healthy and sustainable alternatives to items we consume on a daily basis. We spoke to two food professionals to find out more about the different types of milk available on the market and how tastes are changing.

72

HOSPITALITY NEWS ME | FEB - MAR 2021

suitable for people who have milk allergies or who are on a vegan or dairy-free diet

Which brands have the widest range of milk substitutes and lactose-free products?

MIREILLE RIZK CORBANI Clinical dietitian and CEO, Le Gabarit

What is the difference between lactose free and dairy free?

They may sound the same, but don’t be fooled. Lactose-free foods are dairy products that have had the lactose removed. Dairy free means no dairy at all; the product is made from plants or nuts instead.

Can a person with a milk allergy or intolerance have lactose-free products?

No, lactose-free products are made for people intolerant to lactose and are not

You can find more and more lactosefree products on the market by brands such as Taanayel and Candia, but these products are not free from dairy. Vegan and dairy-free substitutes are largely made by international brands, although we are finding some small, local businesses creating their own versions. It is possible to find milk made of almond, soy, rice, cashew, coconut, oat, hazelnut and pea on the Lebanese market.

Who is more likely to buy lactosefree products and milk substitutes?

Cow’s milk is under increased scrutiny due to the level of casein (milk protein) it contains, not to mention the fact that milk allergies are increasing. Furthermore, the environmental impact and ethical considerations concerning animal welfare are driving a growing demand for dairy alternatives. At the same time, a rising number of consumers are switching to

(fermented milk that contains probiotics and no lactose). Plant-based dairy alternatives have evolved. Emerging products include Almond Milk Yogurt by Silk, plant-based drinks by Nestlé Nesfit and dairy free line Activia (Danone).

What new and exciting flavors are brands creating to target consumer groups who generally don’t drink milk?

FADI FAYAD Consultant, Fayad Food Consulting

What are the latest dairy trends?

More than half of dairy consumers are looking for healthier, all-natural, organic, low-sugar and non-GMO options.

This trend has been accelerated post Covid-19. In terms of traditional dairy products, yogurt and cheese are being developed with a focus on gut health

At a local and regional level, companies are still focused on traditional products.

In Lebanon, brands like Taanayel Les Fermes and Dairy Khoury have launched lactose-free milk, yogurt and labneh.

Gout Blanc has also developed a special range of goat's milk products, yogurt, labneh and cream cheese. Al Marai (KSA) and LACNOR (UAE) have developed a range of flavored yogurts using real fruits. LACNOR also launched a highprotein milk item, which is 100 percent

plant-based milk substitutes because of the media. A significant number of social media “influencers” have made it trendy.

In your opinion, which is better: lactose-free products or milk substitutes?

There is a difference between an allergy to milk or dairy products and lactose intolerance. If someone is intolerant, the problems are caused by lactose. An allergy, on the other hand, is a reaction to certain proteins in the milk. Ultimately, drinking too much milk can be bad for our health: • Several studies have proven that the consumption of milk plays a role in the formation of acne.

• Drinking too much cow’s milk has also been shown to increase the risk of ovarian and prostate cancer In short, there is no scientific evidence that women who drink more milk have higher bone density, but drinking milk substitutes cannot always replace the protein or calcium found in animal milk.

natural and contains 60 grams per liter of protein — twice the amount found in regular milk.

What can dairy brands do to help justify a premium price when positioning dairy milk against nondairy drinks?

The key aspect is projecting a healthy image. Bad gut health, which is a common health condition among consumers in the region, has prompted a yogurt boom. Therefore, upgrading fermented products by highlighting their probiotic nature, developing high-protein or calcium-fortified yogurt drinks, high-fiber yogurts and suchlike are essential. In addition, developing flavored yogurts to include more exotic flavors, such as vanilla and nut, is important. I also believe that we will see more products on the market made of goat and camel's milk.

FEB - MAR 2021 | HOSPITALITY NEWS ME

73

PRODUCT ZONE

NEW FOODPRODUCTS

ON THE MARKET Invest in the right products and equipment to make cooking easier. Here’s a good place to start

KHAZAN WAGYU BEEF BURGER

AVIX AUTONOMIC MARK II AVIX Autonomic is a fully automated laser bird repellent that keeps birds away 24/7. Birds perceive the moving laser light as a physical threat and flee immediately when the beam passes by.

This animal-friendly solution is proven to reduce bird nuisance by 8 percent.

BOECKER® Boecker.com

FLYDETECT

A new level of taste with Khazan Wagyu Beef Burger. The finest source to bring the highest quality Wagyu and ingredients to build that perfect burger!

CONSERVED FOODSTUFF DISTRIBUTION COMPANY W.L.L. khazanfood.com

FlyDetect combines reliable flying insect control with innovative remote monitoring technology to meet the delicate needs of food and packaging industries and keep sensitive manufacturing areas in safe hands at all times.

BOECKER® Boecker.com

ALKAPURE Aquagulf Alkapure is a new alkaline water with a pH8. Alkaline water enhances wellbeing and offers benefits.

These include: boosting bone health; balancing the body’s pH; instant hydration; and helping with keeping fit.

AQUAGULF ARABIA order.aquagulfarabia.com

KITCO MAXITA TORTILLA CHIPS Delivering deliciously fresh and flavored snacks from the KITCO family since 1962.

Packed with the bold and authentic taste of Mexita, Mexita tortilla chips are the perfect way to snack.

KUWAIT INDO TRADING COMPANY W.L.L. mykitco.com

BENINA TOAST Available in 200g packets featuring 40 pieces, Benina Toast is crisp and crunchy, making it a great snack with either sweet or savory toppings. Comes in four varieties: original, multicereal, brown and no salt.

U FOOD SAL u-foodsal.com

BENINA CANNED RANGE Locally produce and quality ensured.

The canned range consists of fava beans, chickpeas, mixed fava and chickpeas, chickpeas, tahini peas and mixed peas and carrots.

U FOOD SAL u-foodsal.com

74

HOSPITALITY NEWS ME | FEB - MAR 2021

IDEAS NEVER STOP You sometimes just need to be inspired by a new coffee experience

NESPRESSO MOMENTO DESIGNED FOR MEANINGFUL COFFEE EXPERIENCES C O N TA C T U S F O R M O R E I N F O R M AT I O N

www.buynespresso.com

PRODUCT ZONE

CHOCOMANIA FOOD

SPANISH

TURRON

1. CRISPY WAFFLES Ingredients 150g Callebaut Milk Chocolate Recipe N° 823 50g Callebaut Cocoa Butter 500g Callebaut Hazelnut Praline 250g Callebaut Pailleté Feuilletine Preparation Melt the milk chocolate and the cocoa butter separately, as they have different melting points. Once melted, mix and temper together. Add the hazelnut praline and the Pailleté Feuilletine.

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

76

HOSPITALITY NEWS ME | FEB - MAR 2021

Sweet, smooth and seductive, this tantalizing turron recipe, created by the Callebaut Chocolate Academy, is a sure-fire winner in any kitchen.

2. GIANDUJA MILK TRUFFLES Ingredients 380g cream EVEN 35.2% 75g glucose 850g Callebaut Milk Chocolate Recipe N° 823 200g Callebaut Pale Gianduja 150g butter Preparation Bring the cream and glucose to the boil. Pour the cream and glucose mixture over the milk chocolate and the gianduja. Mix in the butter and emulsify with a blender.

Finishing and presentation Pour the gianduja milk truffle mixture on the crystallized crispy waffles and leave to set for 24 hours. Decorate with white chocolate motifs.

www.l fal eban on .c om

+ 1200 Franchise CONCEPTS JOIN the HOME of BRANDS Are you a Franchisor or a Franchisee?

Or perhaps, aspiring to franchise your unique concept?

Join the LFA: a close community working together to innovate, excel & honor ‘Brand Lebanon’

Contact us on: 01-742134; 71-400533 | info@lfalebanon.com

LFAlebanon

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

ADVERTISERS Hospitality News ME is powered by:

7

ABA

2

EMF MIDDLE EAST

55

LE CORDON BLEU

57

ARMOBEL

43

EUROPEAN ORGANIC JUICES

77

LEBANESE FRANCHISE ASSOCIATION - LFA

ATM

71

GULFOOD

79

MEAT & LIVESTOCK AUSTRALIA

AUTOMATIC BREWERS S.A.R.L

63

HODEMA

62

MKN

5

BANOPURATOS

78

HORECA NETWORK

75

NESPRESSO

17

CERTIFIED ANGUS BEEF LLC.

53

HORECA LIVE

67

RICE UP

80

CHEESE OF EUROPE

69

HOSPITALITY SERVICES

14-15

CREAM OF EUROPE

16

HOST MILANO

13

SYNDICATE OF OWNERS OF RESTAURANTS, CAFÉS, NIGHT-CLUBS & PASTRIES IN LEBANON

27 19

THE ANNUAL BUSINESS MEETING PLACE FOR THE HOSPITALITY & FOODSERVICE INDUSTRIES

HORECA

HORECA

HORECA

SAUDI

JORDAN

KUWAIT

DAMMAM

25 - 28 MAY 2021

5 - 7 SEP 2021

28-30 SEP 2021

TBA

TBA

LEBANON 1st Edition

horecashow.com

HORECA

HORECA

10th Edition

7th Edition

10th Edition

1st Edition

RIYADH INTERNATIONAL CONVENTION AND EXHIBITION CENTER saudihoreca.com

ZARA EXPO

KUWAIT INTERNATIONAL FAIR

DHAHRAN EXPO

horeca-jordan.com

horeca-kuwait.com

saudihoreca.com

BE PART OF THE HORECA EXPERIENCE

FIVE SHOWS | 1000+ EXHIBITORS | 56,000+ TRADE VISITORS FOR EXCLUSIVE SPONSORSHIP, EXHIBITING AND ADVERTISING PACKAGES

CONTACT US +961 1 480081 | horecanetwork@hospitalityservices.com.lb | hospitalityservices.me

78

HOSPITALITY NEWS ME | FEB - MAR 2021