EDITOR'S VIEW
Group editor Nouhad Dammous
The Emirates has released plans to become the world’s most popular travel destination by 2025.
Managing director Joumana Dammous-Salamé Publication manager Randa Dammous-Pharaon Publications deputy manager 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
This editorial was written by Nouhad just prior to his passing on March 4, 2022. We will continue to publish the thoughts and insights he produced in future issues.
Subscription executives Houayda Haddad-Roumman Mirna Maroun subscribe@hospitalitynewsmag.com
TOURISM EVOLUTION IN THE UAE
Circulation coordinator Rita Nohra-Kejijian
Nouhad Dammous, editor-in-chief of Hospitality News Middle East, shares his thoughts on how the UAE, a beacon of success, has launched a number of ambitious tourism projects to solidify its reputation as a market leader in the region.
News news@hospitalitynewsmag.com Published by Hospitality Services LEBANON Borghol Building, Dekwaneh Tel: +961 1 480081 UAE HSME Tel: +971 585098057 info@hospitalityservices.me www.hospitalitynewsmag.com All the information disclosed in the magazine was provided by the parties concerned by each publication and checked to the highest possible extent by the editors. However, the magazine cannot ensure accuracy at all times of all information published and therefore could in no case be held responsible should any information reveal to be false or insufficient. We welcome views on any subject relevant to the hospitality industry, but request that letters be short and to the point. The editor reserves the right to select and edit letters. Hospitality News ME is distributed to trade professionals in the catering and lodging industry in the Middle East.
The UAE is an elective monarchy formed by a federation of seven emirates: Dubai, Sharjah, Ajman, Umm Al- Quwain, Ras el Khaimah, Fujairah and Abu Dhabi. Thanks to the wisdom and vision of its Al Nahyan, Al Maktoum and Al Qasimi royal families, the Emirates is continuing its evolution in tourism and business. The Emirates has released plans to become the world’s most popular travel destination by 2025, adopting ambitious development plans, initiatives and projects that will build on its status as a group of preferred tourism destinations for leisure and business travelers. Furthermore, Emirates Airlines, founded in 1985, and Etihad airlines, established in Abu Dhabi in 2003, are sponsoring many cultural and sport activities. Here are just some of the places worth visiting: - Burj Khalifa (Dubai) - Louvre (Abu Dhabi) - Sheikh Zayed Grand Mosque (Abu Dhabi) - Trip to the desert dunes - Museum of Islamic Civilization (Sharjah) - Ain Dubai - Al Ain attractions - RAK tourism - Expo 2020 - Formula 1 (Abu Dhabi) Nouhad Dammous Editor-in-Chief Docteur Honoris Causa
APR-MAY 2022 | HOSPITALITY NEWS ME
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In this issue Apr - May 2022
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EDITOR’S VIEW Tourism evolution in the UAE
TRIBUTE 08 08 10
The life of hospitality titan Nouhad Dammous Snapshots of Nouhad Dammous’ life Honoring the late Nouhad Dammous
12 14 20 22 26
In-depth news and interviews from around the region Industry Hotels Food & beverage Chefs Suppliers
NEWS 14
Eddy Tannous, Vice president, Operations- On Saudi's tourism evolution
EVENTS WHERE TO BE SEEN 30 32
ATM draper launches competition for hospitality startups and innovators Calendar Everything you need to know about Salon du Chocolat Dubai
HORECA NETWORK 34 36 37
Conferences, networking and more at HORECA connects, Beirut Horeca Kuwait sold out in run-up to 10th anniversary Horeca Oman draws closer
35
HORECA Oman draws closer
38
Haitham Mattar, IHG’s transformational leader
BUSINESS INTERVIEW 38
Haitham Mattar, IHG’s transformational leader
TOURISM 40
Pivoting toward regenerative tourism
MARKET UPDATE 42
Insights into Iraq
TRENDS 44
The changing role of hotels
EYE ON 46
Greek delights: tourism rebirth
INFLUENCERS 48
The pastry people
F&B 52 54
Reasons to hire F&B management companies Food delivery in focus
55
The rise of food aggregators
TECHNOLOGY
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@Hospitality_Mag
HospitalityNewsME
SPECIAL REPORT: ALTERNATIVE LODGING 58 60 62 64
Alternative lodging options in the Middle East Alternative lodging: from refined to rustic Boutique hotels and guesthouses: swimming against the current Who's looking for a room in 2022?
SOLUTIONS MANAGEMENT 66
How to foster innovation and operational excellence
67
Why inspiration matters
HUMAN RESOURCES
56
Alternative lodging
66
How to foster innovation and operational excellence
PRODUCT ZONE EQUIPMENT 68
What matters to packaging in 2022
FOOD 70 72
Just desserts Pastry preferences
BEVERAGE 74
Trade professionals’ take on bottled cocktails
CHOCOMANIA 78
An extremely enticing entremet efendi
ON THE MARKET 79
Invest in the right products and equipment to make cooking and other functions easier. Here’s a good place to start.
Coming issue Jun - Jul 2022 • Special report Education • Influencers Tech people • Equipment Bakery machines • Food Baking products • Beverage Tea/detox products
FOR UP-TO-THE-MINUTE NEWS FROM THE HOSPITALITY INDUSTRY, VISIT
HOSPITALITYNEWSMAG.COM 72 6
HOSPITALITY NEWS ME | APR-MAY 2022
Pastry preferences
SNAPSHOTS OF NOUHAD DAMMOUS’ LIFE
Hotel Management School Lebanon (1965)
Hospitality Annual Awards (2006)
Université La Sagesse award (2011)
THE LIFE OF HOSPITALITY TITAN
NOUHAD DAMMOUS Nouhad Dammous was the first Lebanese person to graduate from an international hotel management institute, to hold the title of assistant professor in hotel management higher education, to occupy the position of director of a hospitality management school and institute in Lebanon and the Arab world, and the first hospitality professional in Lebanon to be awarded an Honoris Causa.
Here are just some of his lifetime achievements: Professional life 1957-1995 Held the position of director at the Hospitality Management School and Institute of Dekweneh 1957-2004 Designed and prepared the descriptions of the following Hospitality degrees: BP, BT, BTS, TS, LT
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AMFORHT award (2002)
AUT award (1996)
Nouhad Dammous student awardee - HORECA Lebanon (2011)
We look back on the life of a legendary man, our editor-in-chief, who left an indelible mark on the hospitality industry.
1960 Founded the Association International des Directeurs des Ecoles Hôtelières and became a member of SKAL and LMA 1960-1995 Served as a member of the administration board of the internal fund of the G.D.V.T.E 1961 Founded ADFTH 1967-1971 Appointed president of the UNTDC - G. D. V. T. E project 1973-1980 Advised the Arab Union for Tourism 1976-1980 Appointed president and director-general of the joint project for the following tourism resorts: Resthouse Tyr, Saida, Jeita, Tripoli and Arida 1978 Authored hospitality education text, which was later issued by virtue of decree number 1836
1982 Appointed advisor to the Lebanese Ministry of Tourism by H.E. René Moawad 1995 Founded Hospitality Services s.a.r.l 2002 Became a representative of L’Académie Nationale de Cuisine, France in Lebanon and the Arab countries 2003-2011 Hosted the Lifetime Achievement Award ceremony which celebrates distinguished figures for their work in the hospitality field in Lebanon and the Arab world Education 1954 Diploma in Hospitality Management from Lewis Hotel Training School, Washington DC 1957 Diploma in Hospitality Management from Heidelberg - Germany
Dammous family picture (2016)
Lebanese Restaurateurs' Awards at HORECA Lebanon (2017)
Escoffier International award (2018)
Vresso Lifetime Achievement award (2018)
Le Cordon Bleu (2018)
Beirut Restaurants Festival (2018)
HORECA Lebanon (2019)
LAU ceremony (2019)
Hospitality Services team
Publications 1996 Appointed editor-in-chief of Hospitality News Middle East 2011 Appointed editor-in-chief of Taste & Flavors and Lebanon Traveler Books Food and Beverages Control Lebanese and Arab Cuisine Effective Human Relations in Hotels Mahatet Men Hayete Awards 2000 C&E American University Institute, Doctor Honoris Causa 2001 Academie Nationale De Cuisine 2002 AMFORHT Award (Association Mondiale pour la Formation Hôtelière et Touristique)
2010 Golden Helmshen of Tourism Award 2011 IRHA Award Winner – International Restaurant and Hotel Awards 2011 Sagesse University recognition for his achievements and contribution to the hospitality industry
2018 Perennial like the cedar of Lebanon award - AUT 2019 Contribution award from The Lebanese American University (LAU) Adnan Kassar School of Business (AKSOB) and the AKSOB Hospitality and Tourism Management Department
2013 Order of the Cedar, presented by the President of the Republic of Lebanon 2018 Lifetime contribution award from Disciple Escoffier Lebanon
Scan the QR code to download Nouhad Dammous’ autobiography.
2018 Vresso award for contribution to hospitality and tourism 2018 Honorary shield from Minister of Tourism Avedis Guidanian 2018 Lifetime achievement award from the RNCP Syndicate
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HONORING THE LATE
NOUHAD DAMMOUS Thank you for your words of sympathy on the passing of our editor-in-chief, Nouhad Dammous. The outpouring of love and support we have received has been heartwarming, and we wanted to share just a handful of beautiful messages with you all.
WORLDCHEFS - WORLD ASSOCIATION OF CHEFS SOCIETIES
SAID ABOU EZZEDDINE
Legends never die. We will never forget what you did for this industry, for hospitality and the way you made each and every one of us feel.
Nouhad Dammous leaves behind a beautiful legacy of hospitality excellence through his lifelong projects, namely Hospitality Services. He will forever be known for his dedication, perseverance and wisdom.
JOE BARZA
MARK DICKINSON
Today, we bid farewell to one of the first generation of hoteliers in Lebanon. Nouhad Dammous was a pillar of the hospitality industry, a visionary and the best example of a family man. He will always be remembered by the hospitality community in Lebanon and the Middle East for years to come.
Celebrity chef | consultant Head Judge and co-host of Top Chef 2011 - 2012 Chopped Judge
Founder of Hospitality Training Solutions DONE!
YOUSSEF AKIKI Founder & owner of Brut by Youssef Akiki & Kitchen Backstage & Board member Syndicate RCNP owners of restaurants Lebanon.
Nothing can fill the void left by the loss of my dear friend and mentor. Your memory will forever live on in the journeys we shared together.
MAROUN CHEDID
An incredible journey by an incredible man. Nouhad Dammous, you invited me to stay in Lebanon, to believe in Lebanon and to contribute to your dream of a vibrant and prosperous hospitality industry. There is a part of you in me, and I promise to carry the flag of excellence onward and upward.
ANNIE DILSIZIAN
We have lost a leader, a role model and a father. Your achievements in the hospitality industry are countless. You motivated us with a steady hand and a loving heart. Your skills, humor and personal strength inspired us.
Our dear Nouhad is gone; our treasure and our map. It was the honor of my life to have worked under your wing.
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PHILIPPE FRANCOIS President of Amforht Today is a sad day, but my sorrow is mitigated by the happiness of having known Nouhad, of having listened to him and having learned from him.
GUILLAUME GOMEZ President’s personal representative for French food and gastronomy
Celebrity chef and founder of the Maroun Chedid Cooking Academy
A man may die, but his legacy will continue through his deeds and followers. Thus, we would like to assure you that we will continue, hand in hand, to uphold the standards you have created in the industry.
Operations manager of Societe Des Grands Hotels du Liban
Former editor of Hospitality News ME and Taste & Flavors
A great friend of France, you, Nouhad, worked for this Franco-Lebanese friendship to exist and blossom. You were a pioneer who founded the first hotel school and created so many beautiful events, bringing together hundreds of hoteliers, bartenders, chefs and bakers. Your name, your work and your story will live on.
FRED SEIKALY Owner of Beirut Express There is, for most people, that one special individual who becomes a mentor, offering guidance, inspiration, encouragement, solace over failure and, most importantly, is an example of success. For me, Nouhad was that person.
GEORGES OJEIL General Manager of Four Seasons Beirut
FRANCOIS POZZOLI Founder of the World Bread contest and master baker chef
THOMAS A. GUGLER President, TAG Global and Worldchefs A great father, great culinarian, great leader and a great friend.
We have lost a man of conviction. Rare are those with your kindness, Nouhad, which showed on your face and in your eyes. Congratulations for everything you have done to support the industry. You instilled passion in the young generation.
GÉRARD GUIBILATO
Rest in peace Nouhad Dammous, our mentor and the inspiration of many generations of Lebanese hoteliers.
DR. TANIOS KASSIS Dean hotel management of Sagesse University Nouhad Dammous, you’ll never be forgotten. People may leave the world but never truly leave; they will always be alive in our hearts and our memories.
Intermittent of Vauquelin Conseil
TONY RAMY
It is a loss for the hotel industry, as well as for Lebanese and international hotel training, because Nouhad was a pioneer. He has undoubtedly left a mark on the memory of so many students whom he helped train and develop.
President of the Syndicate of Owners of Restaurants, Cafes, Night-Clubs & Pastries in Lebanon
ANTHONY KHOURY
A visionary, a teacher to generations and a pillar of Lebanon's tourism glory, Nouhad will be greatly missed. He loved Lebanon until his last breath; it was in his conscience, in his thoughts and his heart.
It is usual for ordinary people to celebrate your successes, but only a handful of people celebrate both your successes and your struggles. Nouhad, you were a true legend.
RAMI SAYESS
BASSAM N KAWASH
Regional VP and GM of Four Seasons Hotels and Resorts
Nouhad Dammous meant a lot to me, and I learned a great deal from him.
RICHARD HADDAD
General restaurant manager | F&B operations | Hospitality Consultant
Cost controller of The Peninsula Co. S.A.L A true legend in our industry is gone and will be dearly missed.
DR. AMINE E. MOUKARZEL President of Golden Tulip - MENA Region, Louvre Hotels Group – MENA Region Nouhad was the father of the hospitality industry and a mentor. Many people were inspired by Nouhad. He was a very kind, loving person who shared his knowledge with so many, changing lives for the better.
NADIM MOUJAES A visionary man has left us. His vision, sense of innovation, professionalism and loyalty were remarkable. A Lebanese man who did everything to elevate the hospitality and tourism sector to an international level. With his late wife, Claude, he planted in his three daughters the seeds of love of this country, of family, of the profession and principles, and the best out of life.
Our industry lost a true legend who will be remembered for decades to come by generations of hoteliers. He continues to light the path.
YENDI SAFAR I lost my mentor and advisor. I will miss our laughs, chats and your advice, Nouhad. Every time I think of you, I have a smile on my face. I will always remember you, your colorful socks and your signature bow ties.
KHALED SAAB For the first time in years, you weren’t here to greet us. However, your spirit is present, your achievements are visible and life continues with your daughters. Your loving friends remember you with fondness.
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NEWS
INDUSTRY
FIVE MINUTES WITH AMFORHT’S PRESIDENT PHILIPPE FRANÇOIS What role does AMFORHT play? Created 53 years ago by UNWTO, AMFORHT is an NGO recognized by the United Nations. With around 700 members from 78 countries, our goal is to promote training and education by bringing together hotel schools, universities and hotel groups.
What are some of AMFORHT’s major achievements and what do you have in store for 2022?
Philippe François, an international expert in tourism, specialist in sustainable development for the hotel industry and president of AMFORHT, gives us an overview of the future of tourism and his role at the non-governmental organization.
Every week, we receive copies of agreements between hotel schools all over the world: student exchanges, research projects, partnerships with hotel groups and so forth. Our forum will take place in Switzerland in October, and we invite everyone to be part of it.
When do you believe tourism will bounce back? Tourism is one of the most robust industries in the world; it is slow to start and is just as slow to stop. All economic indicators, and especially sociological ones, place the sector in good stead for the relaunch of activities. amforht.com Read the full interview on hospitalitynewsmag.com
EMPOWERING WOMEN THROUGH COOKING WITH DINA SAOUDI Why did you embark on this particular project? I started this project to feed people and give them the necessary tools to feed themselves and their loved ones.
What can you tell us about the Empowering Women through Cooking books? Empowering Women through Cooking are cookbooks that belong to Empowering through. Since 2017, we have been creating an impact in more than 10 countries, with a portion of the proceeds from every cookbook going toward the UN World Food Programme.
Do you have any new books in the Dina Saoudi, the copipeline? founder of Seven Circles, The Jordan and Lebanon cookbooks have co-developed Empowering been published, while the Egypt, Turkey and UAE versions are in the works. Next year, we through, a model that adopts hope to have books for South Africa, KSA an ecosystem approach, and elsewhere, but I don’t want to spoil the encouraging stakeholders to surprise. We also publish books that focus work together to empower the on painting, healthy living, parenting and individual both economically much more. and socially. empoweringthrough.com Read the full interview on hospitalitynewsmag.com
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TRENDING ON
HOSPITALITYNEWSMAG.COM IATA: accelerating easing of travel restrictions is a must
The International Air Transport Association (IATA) urged governments to accelerate the relaxation of travel restrictions as Covid-19 continues to evolve from the pandemic to endemic stage. IATA called for the removal of all travel barriers, including quarantine and testing for those fully vaccinated with a WHO-approved vaccine. iata.org Corporate travel will attract more investment this year
Business travel expenditure in the Middle East is forecast to rise by 32 percent this year, according to a report by the World Travel & Tourism Council (WTTC). The WTTC report Adapting to Endemic Covid-19: The Outlook for Business Travel was compiled in collaboration with McKinsey & Company and draws on research, analysis and in-depth interviews with travel and tourism business leaders to enable organizations to prepare for corporate travel in the post-pandemic era. wtm.com/atm World’s largest safari outside Africa is now open in Sharjah, UAE
Sharjah Safari, the largest safari in the world outside of Africa, recently opened its doors to the public. Located in Al Dhaid region, the safari includes 12 different environments inspired by different parts of Africa, and extends over an area of eight square kilometers. Work on the project began five years ago. It cost approximately one billion dirhams and has provided 300 job opportunities for the region’s workforce. UAE Iceberg Project will change the map of water distribution around the world
The National Advisor Bureau Limited announced that the UK Intellectual Property Office (IPO) has patented its “Iceberg Reservoirs” invention. The patent marks a significant development for the “UAE Iceberg Project,” which is expected to change the map of water distribution around the world. The patent was granted to Emirati inventor Abdulla Alshehhi, founder of the UAE Iceberg project, which will boost investor confidence in the concept’s technical and economic feasibility. The invention, dubbed one of the most significant inventions of the century, will use an advanced technology to tow the icebergs to the coasts of the UAE.
NEWS
HOTELS
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EDDY TANNOUS, VICE PRESIDENT, OPERATIONS ON SAUDI'S TOURISM EVOLUTION KSA, to hear about the group’s upcoming developments in the kingdom. What impact is the growth underway KSA having on Accor?
Hodema Consulting Services sat with Eddy Tannous, vice president, operations – Accor
Tourism in Saudi Arabia is going through a very exciting time, and we are proud to be associated with many of its iconic giga projects. Several Accor hotel brands across all segments, from economy and midscale to ultra-luxury, are involved. There’s a very exciting plan to grow our new lifestyle brands under our Enismore umbrella. We are also proud to be
associated with many individual private owners in all parts of the kingdom. We have one of the strongest development pipelines, with over 40 projects in the active pre-opening phase and many more in the planning stage.
What expansion plans can you share with us? Accor is currently the largest hotel operator in KSA, with 40 operating hotels. We aim to keep our leading position in the years to come. Today, we have a committed pipeline of 39 projects and many more under serious negotiation. accor.com Read the full interview on hospitalitynewsmag.com
HOTEL ALBERGO: A GEM TO BEHOLD, WITH TONY W. GERGESS of luxury and the only Relais & Châteaux property in the country. Old-world charm meets high-end service at this Beirut landmark, as Tony W. Gergess, the newly appointed general manager, explains.
Tucked away in a quiet neighborhood in east Beirut, a stone’s throw from downtown, the Hotel Albergo is a sanctuary
How will your hospitality experience help in your new role as GM of the Albergo? Having been fortunate enough to have diversified my experience between large luxury chain hotels and authentic boutique hotels, I can bring international
management standards to the role. I shy away from cookie-cutter management practices to bring an element of surprise to every guest experience.
What do you have planned for the Hotel Albergo? After the successful launch of our new cocktail bar, Swim Club, we recently opened the Lobby Café, with a lush outdoor terrace and an all-day casual menu. Our next focus will be on revamping the suites with soft touch-ups. The hotel is working on offering more services in the near future, such as a spa and an authentic Turkish hammam. albergobeirut.com Read the full interview on hospitalitynewsmag.com
A TALK WITH INFLUENTIAL HOTELIER THOMAS PERUZZO OF ARMANI HOTEL DUBAI What differentiates Armani Hotel Dubai from others in the emirate?
Thomas Peruzzo, general manager of Armani Hotel Dubai, is a seasoned hotelier and inspirational leader. In this interview, we uncover the secret behind his success and what makes Armani Hotel Dubai such a sought-after place to stay.
Located at the heart of Burj Khalifa, the world’s tallest building, our location sets us apart in an architectural sense, yet inside the hotel, across our guest rooms and suites, and throughout our award-winning restaurants and spa, it is the Armani philosophy that gives us our signature mark. The hotel was the first property built and personally designed by Giorgio Armani himself, and his philosophy was that guests would be welcomed to a home away from home. This is imbued across every element of Armani Hotel Dubai, from our facilities to our people, and this is what makes us stand out in a heavily saturated and highly competitive hospitality landscape.
You were nominated for the award of Judge’s Choice Most Inspiring General Manager of the Year by Hozpitality Middle East, alongside several others. What makes your leadership inspirational? You should really ask my team that question! If I were to describe my leadership style, I would say it is anchored in personal passion and driven by collaboration. An open-door policy is absolutely critical in my opinion, as this fosters a culture that is centered around employee empowerment coupled with a workplace environment where ideas are welcomed, innovation is celebrated and we all have each other’s backs. My success is very much dependent on that of my team, and the team at Armani Hotel Dubai is truly exceptional. armanihoteldubai.com Read the full interview on hospitalitynewsmag.com
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NEWS
HOTELS
OPENED EGYPT
JORDAN
KSA
IHG OPENS FIRST CROWNE PLAZA HOTEL IN EGYPT IHG has opened the Crowne Plaza West Cairo Arkan, the brand’s first hotel in Egypt.
ROTANA’S CENTRO MADA, AMMAN Rotana is pursuing its expansion plans throughout 2022 with the launch of the first Centro concept hotel in Jordan. Designed for the new generation of traveler, the contemporary 194-room facility features smart technology, in-room entertainment and lifestyle-driven dining venues. The hotel also boasts an outdoor temperaturecontrolled pool on the rooftop, as well as a gym and three meeting rooms. rotana.com
RADISSON HOTEL GROUP WELCOMES FOURTH BRAND TO SAUDI KSA Radisson Hotel Group announced the opening of Radisson Hotel Riyadh Airport, the group’s fourth brand in the KSA. This brings the group’s portfolio to over 25 hotels, resorts and serviced apartments in operation and under development in Saudi Arabia.
KSA
OMAN
QATAR
FOUR POINTS BY SHERATON JEDDAH CORNICHE IS WELCOMING GUESTS Four Points by Sheraton, part of Marriott Bonvoy’s portfolio of 30 hotel brands, has announced the opening of Four Points by Sheraton Jeddah Corniche, which is owned by Al Murjan Group Holding. Four Points by Sheraton Jeddah Corniche features 301 rooms, a selection of restaurants, as well as over 570 square meters of flexible meeting space with eight meeting rooms. Other facilities include a health club and a swimming pool. fourpointsjeddahcorniche.com
OMRAN GROUP OFFICIALLY OPENS DUSITD2 NASEEM RESORT OMRAN Group officially inaugurated the dusitD2 Naseem Resort, Jabal Akhdar, reaffirming the country’s position on the global leisure tourism map.
QATAR’S ZULAL WELLNESS RESORT NOW WELCOMING GUESTS Zulal Wellness Resort by Chiva-Som, an internationally acclaimed wellness resort in Thailand, opened its doors in Qatar on March 29. Spread across 280,000 square meters, Zulal offers two exclusive venues for health and well-being: Zulal Serenity Wellness Resort and Zulal Discovery Wellness Resort. Adults can access a wide range of therapeutic and lifestyle enhancement treatments based upon Traditional Arabic and Islamic Medicine (TAIM) principles while enabling families to enjoy positive wellness experiences together.
Part of the Arkan Plaza, the Crowne Plaza features 178 rooms and suites, a variety of F&B outlets, a choice of meeting and event spaces, a Club Lounge, a fitness center and a swimming pool. ihg.com
Built with an investment of OMR 24 million, dusitd2 Naseem Resort offers over 250 rooms, the sultanate’s first 8,000-squaremeter adventure park, as well as extensive facilities and activities. dusit.com
Radisson Hotel Riyadh Airport features 471 rooms, including duplex suites, threebedroom villas and connecting rooms. The hotel offers its guests three outdoor pools, two indoor pools, a separate ladies and men’s fitness studio and a spa. radissonhotels.com
Zulal Wellness Resort will feature high-end Arabian, Mediterranean and fine-dining restaurants, with children’s menus to encourage a healthy approach to food from a young age. zulal.com
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UAE
PARAMOUNT HOTEL MIDTOWN PREMIERES IN DUBAI Paramount Hotel Midtown has opened its doors in Dubai with contemporary Hollywood-chic styles and impressive views. The property features 281 rooms and suites, as well as five bespoke restaurants. Business studios catering to business meetings, social gatherings and special events of up to 150 guests can be found on the hotel’s 15th floor. paramounthotelsdubai.com
MILLENNIUM OPENS NEW STUDIO M PROPERTY IN DUBAI Millennium Hotels & Resorts MEA has expanded the Studio M brand with a new property in Dubai’s Al Barsha neighborhood, in partnership with Jersey Properties. Studio M is a lifestyle concept that embraces technology and allows people to socialize and interact, offering a unique place to rest and play. Studio M Al Barsha offers 155 rooms and has been thoughtfully designed in vibrant colors. millenniumhotels.com
TAJ EXOTICA RESORT & SPA, THE PALM, DUBAI OPENS ITS DOORS Indian Hotels Company’s (IHCL) brand, Taj, announced the opening of Taj Exotica Resort & Spa, The Palm in Dubai. The resort offers 325 rooms and suites, an array of culinary experiences and holistic wellness at the award-winning Jiva spa. tajhotels.com
OPENING SOON KSA
UAE
TOURISM DEVELOPMENT FUND AND DEUTSCHE HOSPITALITY SIGN EXCLUSIVE AGREEMENT The Tourism Development Fund (TDF) signed a memorandum of understanding with Deutsche Hospitality, the umbrella brand of the German hotel company Steigenberger Hotels AG, to develop and operate Steigenberger Porsche Design Hotels projects in Saudi Arabia. The agreement includes the right to exclusively launch the first Steigenberger Porsche Design Hotels project in the Middle East. Offering a minimum of 150 rooms, suites and penthouses, the hotels will include a restaurant and lounge concept, exclusive meet-and-greet areas, and worldclass health and beauty facilities. Opening: TBD deutschehospitality.com
UAE’S FIRST SIX SENSES HOTEL AND BRANDED RESIDENCES ARE UNDERWAY Select Group, the global property developer, and its joint-venture partner Emirates Strategic Investments Company (ESIC), have signed a management agreement with Six Senses Hotels Resorts Spas to develop the ultra-luxury operator’s first branded residences and hotel in the UAE. Opening: Construction commenced in January 2022, with a targeted completion date of Q4 2024. sixsenses.com
MULTIBILLION-DOLLAR INTEGRATED RESORT SLATED FOR RAK WITH GAMING FACILITY ON AL MARJAN ISLAND, RAS AL KHAIMAH, UAE Marjan, RAK Hospitality Holding and Wynn Resorts Limited, the US-listed international developer and operator of luxury resorts, have announced a multibillion-dollar integrated resort development on the manmade Al Marjan Island in Ras Al Khaimah, United Arab Emirates. The current scope includes a hotel of more than 1,000 rooms, high-end shopping mall, a state-of-the-art meeting and convention facility, an exclusive spa, more than 10 restaurants and lounges, a wide array of entertainment choices, a gaming area and other amenities. Opening: 2026 rakhospitality.com
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NEWS
HOTELS
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PEOPLE ON THE MOVE
FARES YACTINE APPOINTED REGIONAL VP AT GULF HOTELS GROUP IN MANAMA With a career spanning more than two decades, Fares Yactine is the new regional vice president at Gulf Hotels Group, 15 years after he originally joined the iconic Bahraini property.
CONRAD DUBAI APPOINTS A NEW GENERAL MANAGER Conrad Dubai has appointed Michael Schmitt as its new general manager. Schmitt joins the hotel with a multiaward-winning background, with much of his career spent working with Hilton and its luxury hotel portfolio.
In his previous role, he oversaw the owned and managed properties of the group in Bahrain and Dubai.
Prior to joining Conrad Dubai, Schmitt was the general manager of Waldorf Astoria Chengdu, China. He also won the 2020 Asia Pacific Hotel General Manager of the Year award by Stelliers Asia.
LUIGI VESPERO PROMOTED TO DIRECTOR OF F&B AND CULINARY AT WALDORF ASTORIA DIFC Luigi Vespero has been appointed director of F&B and culinary for Waldorf Astoria Dubai International Financial Centre (DIFC). He joined the property in 2019 and has played a visionary role in the strategic planning of the hotel’s food and beverage, and culinary function, supporting the entire team to deliver unforgettable and seamless gastronomic experiences to guests.
TIME HOTELS EXPANDS ITS SENIOR MANAGEMENT TEAM UAE-headquartered hospitality company TIME Hotels has announced new senior appointments to support the company in its expansion plans across MENA region.
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Toufic Tamim joins as vice president – commercial. With over three decades of experience in the hospitality
HOSPITALITY NEWS ME | APR-MAY 2022
NEW DIRECTOR OF OPERATIONS FOR FAIRMONT DUBAI Fairmont Dubai announced the appointment of Nawaf Abdelaziz Nayef Hassan as its director of operations. He will play a key role in overseeing the operations of the hotel across all functions and ensuring the highest levels of guest satisfaction. Hassan will also be responsible for leading the team to ensure full compliance with the hotel operating controls, SOPs, policies, procedures and service standards.
PREFERRED HOTEL GROUP WELCOME NEW DIRECTOR OF GLOBAL SALES AND DEVELOPMENT IN THE MIDDLE EAST PHG Consulting, has welcomed Kirk McDonald as director of global sales and development in the Middle East. McDonald brings over 20 years of industry experience to this strategic role and has spent more than 11 years working in UAE. Prior to joining Preferred, he held progressive senior sales positions and consultancy roles for prestigious brands such as Flight Centre, Intrepid Travel, Visit Britain and Emirates.
sector, Tamim is an industry powerhouse who will be leading TIME Hotels’ sales, marketing, e-commerce and revenue department.
NEW AREA RESTAURANTS AND BARS DIRECTOR FOR MIDDLE EAST AND AFRICA AT RADISSON Radisson Hotel Group has announced the appointment of Joseph Chalfoun as area restaurants and bars director, Middle East and Africa.
Mary Joe Estiphan is Time Hotels’ new business development manager. She joins the team from the U.S. and has eight years of professional experience in the hospitality industry.
Based at Radisson’s support office in Dubai, Chalfoun will lead the company-wide food and beverage transformation across the Middle East and Africa (MEA) to drive greater value for its guests, partners and owners.
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F&B
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KAMAL MOUZAWAK BRINGS TAWLET TO PARIS Lebanese entrepreneur Kamal Mouzawak is showcasing the richness of Lebanese cuisine in France following the launch of Tawlet Paris on January 12, 2022. What prompted you to launch Tawlet Paris? I always planned to take Tawlet abroad and decided on Paris because of its large and active Lebanese community. It was important to create a project outside Lebanon.
How does the Paris branch differ from Tawlet in Beirut? We remained true to the spirit of Tawlet Beirut, which is to offer home-cooked cuisine created by Lebanese women. In Lebanon, we have fixed cooks and a guest cook who highlights the cuisine of a different
region every week, but in France we were unable to do that, so we decided to adapt our offering to highlight the cuisine of different regionevery day. In France, we have organized it weekly, so a different region is highlighted each day and the program is repeated the following week.
How did the designer Jules Mesny Deschamps bring your vision to life? Jules Mesny Deschamp and I collaborated on this project. Jules is a dear friend of mine who previously designed my Beirut branches, which meant it was really very easy for us work together and bring the spirit of the Beirut branch to Paris. We didn’t buy any new furniture; everything is old and mostly brought from Le Bon Coin, an online reseller of used furniture. tawletparis.com Read the full interview on hospitalitynewsmag.com
INTERVIEW YOU WITH AHMED SALEH, CEO OF THE LAB HOLDING 3Fils, a harbor-side community-style restaurant in Dubai serving premium Asian dishes with a Japanese twist, has been building up its collection of awards for some time. Ahmed Saleh, CEO of The Lab Holding, which operates 3Fils, explains how this homegrown concept has been able to go head-to-head with multinational restaurants. Who are the people behind 3Fils? 3Fils is made up of a team with a rich and diverse background that’s too long to enumerate. As highlights, to name a
few, our Japanese executive chef, Shun Shiroma, hails from the first Michelinstar ramen restaurant in the world and our sous chef, Freddy Mutombo Kazadi, previously worked at Nobu.
What gives 3Fils and your team the winning edge? We are people-centric; we place huge importance on our casual, yet warm, friendly customer service and our highquality ingredients sourced from countries such as Japan, Australia and Norway.
Do you have any expansion? We are looking at expanding the 3Fils. However, it is essential to offer the same guest experience and high-quality food wherever we take the brand. 3fils.com Read the full interview on hospitalitynewsmag.com
FIVE MINUTES WITH MAHER TAWK, MANAGING DIRECTOR OF KAN ZAMAN RESTAURANT, KSA In an interview by Hodema for HN, Maher Tawk, managing director of Kan Zaman Restaurant in the KSA, gives the lowdown on the F&B concept, the food scene in the kingdom and the firm’s expansion plans. What can you tell us about Kan Zaman Restaurant? Kan Zaman Restaurant, which specializes in shwarma, was established in 2001. We currently have five outlets in Al-Ahsa, and the sixth branch is coming soon.
How would you describe the food and beverage market in KSA today? Saudi Arabia’s food and beverage industry is the largest in the Middle East. The Saudi
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Arabian General Authority for Investment (SAGIA) forecasts that spending on foodservice will grow by 6 percent per annum over the next five years due to a growing young population with high disposable income. We are also witnessing an expansion of the tourism and entertainment industries. Therefore, the F&B sector is currently booming and will reach its peak in the coming years.
What do you have planned for Kan Zaman Restaurant? In the short term, Kan Zaman Restaurant aims to expand its footprint in KSA. In the longer term, we are looking franchise our brand and be present across the GCC, especially in the UAE. instagram.com/kanzamanofficial Read the full interview on hospitalitynewsmag.com
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INTERVIEW WITH ANTONIO BACHOUR There seems to be no end to the talent of pastry chef Antonio Bachour. Here, the Puerto Rico native explains how he was hooked on pastry from a young age thanks to a childhood spent in his family’s bakery and what it takes to excel in the kitchen. What can you tell us about your culinary journey? I have been working for a long time, seeking to perfect my craft. I am passionate about what I do and always try to work harder in order to better myself.
Do you have any future plans you can share with us? I am currently opening three concepts in Mexico. I have so many plans, and I will keep working passionately, waking up every day motivated to do my best, as I consider being a pastry chef more of an enjoyable hobby than a job. antoniobachour.com Read the full interview on hospitalitynewsmag.com
THE RENAISSANCE OF ARABIC FOOD WITH AWARD-WINNING CHEF TALA BASHMI and is a great reward for my hard work. I Born in Bahrain, Tala Bashmi is making a name for herself as one feel motivated to do much more. What are your future plans? of the most promising stars of It’s a very exciting time, and I have many the culinary world.
How did you feel about winning the Middle East & North Africa’s Best Female Chef Award 2022? It was an absolute honor to be awarded the first-ever Best Female Chef award as part of the inaugural MENA’s 50 Best Restaurants 2022. It represents validation
plans for the future. However, travel and exploration are what I seek most. To constantly learn, grow and develop, as well as collaborating with other chefs, are things that are important to me. cheftala.com Read the full interview on hospitalitynewsmag.com
BEHIND THE SCENES AT UMAMI WITH CHEF TAREK IBRAHIM We sat with Master Chef Tarek Ibrahim to learn more about Umami, his first restaurant venture in Egypt. Why did you choose to name your restaurant Umami? 'Umami' is a Japanese word that means the perfect balance between the core tastes: sweet, sour, bitter and salty. While we don't serve Japanese food, we wanted to invite guests to discover Umami for themselves and experience perfection.
What type of cuisine do you serve? The restaurant offers Mediterranean cuisine with an emphasis on Italian and French
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dishes. We made it a point to have a small menu of 42 dishes, which is considered modest because our motto is “Simple Food Made Well." We source our ingredients fresh from Egypt and cook them to perfection. We chose to open our first branch at Garden 8, New Cairo, Egypt, because it is a prime location for high-end restaurants, such as Origin, Otto Restaurant and others. Our restaurant has a 60s/70s vibe to it, with a wooden exterior and mosaic in order to emulate a warm and cozy atmosphere. instagram.com/umami.eg Read the full interview on hospitalitynewsmag.com
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A CUT ABOVE THE REST:
TOP CHEF WINNER
CHARBEL HAYEK At 24 years old, Charbel Hayek is the youngest chef to have ever won Top Chef Arabia. Here, the Lebanese talent tells us about his experiences and his culinary journey.
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Why did you decide to participate in Top Chef?
skills, I think hard work played a huge role, as well as being consistent.
I’ve always been a huge fan of Top Chef. I used to watch every single episode and try to learn from the participants, the judges and really teach myself. So, you can imagine the feeling when I received the call to apply!
What were the biggest challenges you faced during the Top Chef competition?
Does age and experience matter in your profession? I really don’t think that age matters, but experience is key. You can argue that the older you get, the more experience you have, therefore the better you are. Although that’s true, I started working when I was 15 years old and began learning about culinary arts, which gave me a head start.
Did your Lebanese heritage play any role in your Top Chef victory? I believe that, Lebanese cuisine is complex, with lots of different flavors that are versatile, so, I learned to build on that strong foundation and take things from different cultures and cuisines. When it comes to
The first challenge was the environment because it was totally different for me. The second was the experience at the Ritz Carlton. I really have no idea what happened there. I was stressed and tired, which resulted in me not performing as well as I could have. However, it was a great lesson.
I even learned from the mistakes I made, which is the most beautiful part of being a chef. What did you learn from your Top Chef experience? There was something I learned from each and every judge and competitor. I even
learned from the mistakes I made, which is the most beautiful part of being a chef. When you make mistakes, you can improve. Every episode taught me to be calmer and more consistent, which led me to victory.
What advice do you have for next season’s competitors? I would encourage them to stay true to themselves and bring their own touch to every dish. It’s hard, but remaining calm and focused is vital. They shouldn’t worry about the clock or about what other people are doing. They just need to concentrate on their own creation.
What’s your plan now that you’ve won the title of Top Chef? I have received offers to be a consultant for a few restaurants, so that’s what I’m working on at the moment. Creating menus, training staff and attending openings are things that excite me. Hopefully, in the near future, I will also have my own restaurant. mbc.net
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NEWS
SUPPLIERS
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A “GOURMANDISE RAISONNÉE” WITH ART-CHITECTS OF TASTE FRÉDÉRIC BAU AND PIERRE HERMÉ Sweets are for pleasure, while savory is for nourishment. How do you convey that in your desserts? Frédéric Bau: What a lovely question! There is pleasure in eating both savory and sweet. But your question makes a lot of sense. Nowadays, we tend to overconsume. When a diner reaches the end of a dinner, they need to be presented with a dessert that not only complements the meal, it also takes wellbeing into consideration. That is why I suggest serving a “Gourmandise Raisonnée." Pierre Hermé: It is our role to offer clients the choice of ultra-rich pastries and a pastry that is reasonable. I agree with this phrase. Sweets need to imperatively provide pleasure.
What are your upcoming projects?
Valrhona invited two titans of the culinary scene, Pierre Hermé and Frédéric Bau, to a week of fine pastry, innovation and expertise in Dubai. When a technique is mastered, that’s when it becomes invisible. What are your thoughts on this? Frédéric Bau: This is an excellent question. I am fond of this saying, so thank you for bringing it up. I believe that a technique is the hidden part of an iceberg. It is what makes a dessert harmonious and elegant. Clients are not focused on the technique; they mainly care about taste and texture.
Pierre Hermé: I have plenty of projects in the pipeline. I am finalizing Saint Valentine’s 2023 and Christmas 2022. We also have several openings, including two tea places and a pastry shop in Qatar as well as branches in Paris, at Gare de Lyon and at La Gare du Pont de l’Alma. There is also something planned for KSA.In addition, I have 3 upcoming book releases. Frédéric Bau: I think there will probably be a sequel to “Reasoned Gourmandise.” It will have a more professional and artisanal outlook. I am also opening in a pottery studio in two months’ time to provide sustainable plates for star chefs in France valrhona.com
IN BRIEF The European Rice strengthens its presence in Dubai
In February 2022, the “European Rice” campaign was present in UAE for two major promotional events. On February 12, a press event took place in Dubai, which was dedicated to providing information about the promotion of rice in the UAE. Rice producers from the Union of Agricultural Cooperatives of Thessaloniki, Greece and distinguished chefs shared their passion for rice and prepared recipes. europeanrice.eu How Valrhona's La Consigne scheme is making a positive impact on the environment
Juliana Lepan, Valrhona’s international marketing director, highlighted the company’s environmentally friendly approach and its La Consigne program during Gulfood 2022, held in Dubai, UAE. La Consigne by Valrhona consists of delivering chocolate beans in 100 percent recyclable plastic containers that are made in Europe. These containers are then collected, washed and reused for the next deliveries. The aim behind the initial trial was to assess the concept’s logistical viability and ensure that customers are happy with receiving their goods in reusable containers. valrhona.com
Read the full interview on hospitalitynewsmag.com
A TASTE OF MINUS EIGHTEEN WITH YASMINA RIZK, GM OF SWEET MANIA LLC she then launched in Dubai. We spoke to the general manager of Sweet Mania LLC, to hear more about her journey. What prompted you to open Minus Eighteen in Dubai?
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The idea of opening Minus Eighteen came after several years of researching ice-cream brands in Dubai. We found that there was a need for a high-end artisanal ice-cream concept. As people are becoming health oriented, we took the decision to go ahead with the project and offer artisanal, fresh, vegan, keto and sugar-free ice cream.
Who are your most prominent clients in the hospitality sector and what are your top-selling flavors? Restaurants, caterers and hotels are our
key customers. We also cater to the end consumer through our e-commerce platform through Instagram, our website and food delivery aggregators, such as Deliveroo and Talabat. In addition to our 40 flavors of ice cream, we also sell frozen desserts. Our product range includes occidental and oriental frozen pastries, macaron filled with ice cream, ice-cream tarts, ice-cream jars and icecream chocolate bars. Our top-selling ice-cream flavors are ashta, jellab, meghli, rose loukoum, vanilla, chocolate, orange, strawberry, lemon and salted caramel.
What are your upcoming projects? We plan to open a flagship store to display our full line and allow our clients enjoy the best flavors of our frozen desserts. minuseighteen.com Read the full interview on hospitalitynewsmag.com
DISCUSSING DAIRY AND MORE WITH THE INDUSTRY’S EXPERTS Three experts give us the lowdown on the dairy industry, from the challenge of supply shortages to the latest trends and what’s on the horizon.
Dermot Farrell, general manager of the food service and consumer foods division of Lakeland Dairies.
Dr. Mike Johnston, chief executive of the dairy council for Northern Ireland.
What can you tell us about Lakeland Dairies?
Supply in the dairy industry has been limited for numerous reasons in several key countries around the world. However, demand from some Asian countries, such as China, has continued. So at the moment, what we’re seeing is something of a mismatch between supply and demand.
Lakeland Dairies starting as a cooperative based in Ireland.
What are the latest dairy trends? I think consumers are starting to appreciate the quality of dairy and the nutritional benefits of dairy. They’re walking this line between using some plant-based products and plant-based ingredients while realizing the health benefits of dairy.
What were some of the major challenges you faced in 2021? Supply has been a significant challenge. It’s a huge effort to get supply chains up and running while dairy products are scarce, so our customers are asking if we can supply. lakeland.ie
How is the dairy industry faring?
What were some of the industry highlights of 2021? One of the highlights was being able to continue to produce milk and dairy products and serve our clients during the pandemic. It was a tremendous challenge, but we managed to supply our customers throughout the crisis.
What projects are you working on? We will be investing heavily in innovation and coming up with ways to reduce our carbon footprint throughout our dairy supply chain. dairycouncil.co.uk
Laurent Damiens, COO of CNIEL. How do you evaluate consumer demand for dairy in the GCC? We witnessed higher demand in 2021. In Dubai, a stable market, demand for butter, cheeses and cream from France increased by 25 percent. In KSA, on the other hand, the increase was massive in 2020, at 70 percent. The following year, we saw further growth of 20 percent, so we expect to lead the market in two to three years now. Kuwait increased just a little, while consumption in Jordan has slightly decreased. Butter consumption remains high in Beirut, which has surprised us.
What are your latest innovations? Over the past two years in France, we released a range of new products because we had plenty of time to create them.
Are people buying more cheeses in the GCC these days? Yes, they are. It’s not a booming market like in other countries, but it’s a region that loves local cheeses, like halloumi. French cheeses are bolder in taste and more varied. In all cases, we are seeing greater demand for all kinds of cheeses. filiere-laitiere.fr
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Advertorial
A FEAST FOR THE EYES AND TASTE BUDS
Eager to learn new cooking techniques and share the rich flavors and spices of home, Chef Joe Barza recently journeyed from his native Lebanon to Ohio, USA, to spend a week at the Certified Angus Beef Culinary Center.
The week’s agenda? Finding new ways to meld traditional Lebanese flavors with open-fire grilling and smoking methods. Barza, Chef Tony Biggs and Peter Rosenberg at the Certified Angus Beef Culinary Center, braved the cold Ohio temperatures (-19 C) to cook outdoors over an open flame, a “fire and ice” demonstration of signature beef cuts.
butt for beef shwarma marinated in zaatar, sumac and seven Arabic spices was a natural place for the chefs to start. They also prepared chunks of beef rib cooked on swords, a fire-roasted rack of beef ribs and grilled sirloin flap steak.
O
“I want to go to the best place because I have responsibility on my shoulders,” Barza said. “People trust me, and the Certified Angus Beef brand is one I can trust. That’s why I’m here!” Barza's career began 40 years ago in South Africa, where he spent long days cooking dishes from 14 countries in a single kitchen. Now, as an international master chef and culinary consultant, he approaches each project and dish as a quest to seek new ways of preparing the finest ingredients and introducing culinary trends. For Barza and the Certified Angus Beef chef team, no beef cut or cooking method is off limits, and each dish begins with the highest quality beef. During the session in Ohio, work around the grill resulted in a feast for all the senses, with a nod to traditional Middle Eastern flavors. A fire-roasted beef top
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On another grill, a prime rib rubbed with sumac and zaatar, alongside roasted vegetables, whiskey-rubbed pineapples, fire-cured beef jerky and chilies for a salsa to accompany the beef, were cooked to perfection. Another dish fused Arabic rice with smoked short ribs and tahini sauce, while nearby, a cauldron of steaming short rib, beef sausage, potatoes and corn combined Middle Eastern flavors in the slow-cooked dish known as low-country boil in the U.S. Finally, the pièce de résistance was the steamship round, rubbed with seasoning, studded with garlic and started in the oven, which hung from a tripod to add smoky, open-fire flavor. Chef Biggs described the open-fire cooking technique as a romance of beef and fire. Barza agreed, as the ribeye on the hot-flaming grill dripped juices into the embers, which flamed up just enough to char the meat on the outside. The center remained moist and tender, with the Certified Angus Beef ® brand’s superior marbling.
Stepping away from the open-fire, Barza experienced firsthand how the best Angus beef is raised and noted the similarities between rancher and chef: a love of their work and a dedication to quality. With creativity at the core of his work, Barza returned to Lebanon, taking with him new experiences and unique ways to marry his beloved flavors of home with new cooking techniques. “When people trust you and let you prepare food for them, it’s a big responsibility,” he said. “If you have the knowledge, you always do it right. Cooking is a message of love, a message of peace, a message of culture.”
Who is Certified Angus Beef? The original Angus beef brand. Based in Wooster, Ohio, USA, and owned by family farmers and ranchers, we’re more than just Angus beef. Only the very best makes our cut. We set strict standards to certify every bite is tender, juicy and full of flavor, whether you’re cooking at home or dining at the best steakhouse. It’s why we’re the world’s most trusted beef brand and have been since 1978. For more information, visit CertifiedAngusBeef.com
If it’s not CERTIFIED, it’s not the best.™
Contact your sales representative today. Bahrain:
Fine Foods
Kuwait:
Egypt:
Alyasra Foods Azzad Trading Group United Supply Food Services
Jordan:
Oman:
AM Foods Frozen Food House Co. Kaylani Food Center
Chef Middle East Oman
Qatar:
Chef Middle East Qatar Deliopolis Qatar National Import & Export Co
Saudi Arabia:
Gulfwest Company
UAE:
Aramtec Chef Middle East Abu Dhabi Chef Middle East Dubai Faisal Al Nusif Trading Company Rastelli Global Middle East Transmed Overseas Incorporated
EVENTS
WHERE TO BE SEEN
ATM DRAPER LAUNCHES COMPETITION FOR HOSPITALITY STARTUPS AND INNOVATORS
CALENDAR APRIL 2022 26-29 APR. GERMANY ANUGA FOODTECH Koelnmesse anugafoodtec.com
MAY 2022 8-11 MAY DUBAI ARABIAN TRAVEL MARKET Reed exhibitions arabiantravelmarket.com
The first ATM Draper – Aladdin Start-up Competition is calling tourism and hospitality entrepreneurs to pitch for up to USD 500,000 of investment. Taking place on the Travel Tech Stage at Arabian Travel Market 2022, the inaugural competition will give up to 15 startups from travel and transportation, hospitality, tech and experiences and attractions the opportunity to pitch to industry judges and investors. Danielle Curtis, exhibition director ME – Arabian Travel Market, which will be held at Dubai World Trade Center (DWTC) from May 9-12, 2022, said: “The ATM Draper-Aladdin Start-up Competition offers an incredible opportunity for entrepreneurs from across the industry to pitch their business plans in front of our expert judges, not to mention a global audience of industry professionals and investors.” Each pitch will last for five minutes and will be followed by a five-minute Q&A session with ATM’s panel of industry judges. The overall winner will receive a minimum of USD 30,000 up to a maximum of USD 500,000 investment, a DASC Certificate and the chance to appear on Tim Draper’s TV show, Meet the Drapers, where they compete for another USD 500,000 while gaining access to a crowdfunding network of 12 million viewers. A further two runners up will receive the DASC Certificate only. “The aim of the ATM Draper-Aladdin Start-up Competition is to help intensify the race to a sustainable future for travel and tourism,” said Curtis. “In conjunction with AladdinB2B and Draper Associates, we will showcase technologies and innovations from the brightest minds in travel, transportation, hospitality, experiences and attractions.” In addition to a place in the competition, each finalist will have: the opportunity to invest in a pod located in ATM 2022’s startup area; access to a booking and matchmaking platform powered by AladdinB2B and Draper VC, which can be used to arrange meetings with prospective investors; and global exposure through ATM Travel Tech’s various marketing platforms.
12-14 MAY DUBAI SALON DU CHOCOLAT DUBAI Hospitality Services salonduchocolatdubai.com 21-24 MAY USA NATIONAL RESTAURANT ASSOCIATION SHOW Winsight nationalrestaurantshow.com 23-25 MAY KUWAIT HORECA KUWAIT Leaders Group Hospitality Services horecakuwaitexpo.com 24-25 MAY RIYADH - KSA FHS Saudi Arabia Bench futurehospitalitysummit.com 24-26 MAY DUBAI THE HOTEL SHOW Dmg: Events Middle East & Asia & DWTC thehotelshow.com 30 MAY-2 JUN ABU DHABI THE EMIRATES CULINARY GUILD Emirates Culinary Guild & Abu Dhabi Chefs Association emiratesculinaryguild.net 31 MAY-2 JUN OMAN HORECA OMAN Al Nimr Expo & Hospitality Services horecaoman.com
The competition’s panel of expert judges will also be on hand to share their extensive startup experience, offering tips on the most effective fundraising methods, the biggest challenges faced by new ventures and the best channels to reach investors. “Any startups that are interested in taking part can visit the ATM Travel Tech page to find out more about this exciting competition,” Curtis added. wtm.com/atm
FOR UP-TO-THE-MINUTE NEWS ON THE STORIES THAT MATTER TO YOU MOST, read it first on hospitalitynewsmag.com
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Advertorial
FRANCHISING WITH LUMINESCENZA Luminescenza has over 10 years of experience in helping foodservice clients achieve optimal efficiency. Georges Haddad, the firm's owner, explains how he and his team are supporting businesses that are looking to franchise their brands.
Movempick, Baghdad
MUDH, Kabul
The point of franchising is to grow your brand together with other like-minded entrepreneurs, so why not let the experts do it? Luminescenza has a trained team managing a wide portfolio of investors and operating groups who are actively looking for the next franchise management. Franchise management is the perfect solution if you require assistance or peace of mind when managing your franchise network. This service includes: preopening support, project management, inspections, audits, compliance checks and day-to-day franchise management. Our portfolio grew during the pandemic, and our business partners realized the importance of such services due to travel
and other restrictions. Our presence in the GCC and in the Kingdom of Saudi Arabia has been a key feature in facilitating franchise management for many Lebanese and international brands. We offer a broad range of customized packages that suit the needs of the franchisor, starting with developing franchise manuals and guidelines in order to expand the franchise opportunities in overseas market. On the other hand, we support the franchisee navigating this challenging process, taking into account that most of the investors come from different backgrounds and might not be experts in F&B. We help our business partners structure corporate governance
Dibba Al Hosn Hospital, UAE
Makarem, KSA
to protect their rights and establish a clear understanding between all parties for a smooth franchise journey. There is greater trust; the franchisor feels that their brand is secure and the franchisee receives support whenever they need it. Furthermore, our digital reporting system is linked to a dedicated website and mobile application, allowing those concerned to access the technical and financial reports at any time and from anywhere. This eliminates the need to travel frequently and enhances the communication process. luminescenza.info
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EVENTS
WHERE TO BE SEEN
EVERYTHING YOU NEED TO KNOW ABOUT
SALON DU CHOCOLAT DUBAI
Salon du Chocolat Dubai is debuting at Galeries Lafayette Gourmet, The Dubai Mall, from May 12-14, 2022. We spoke to Joumana Dammous-Salamé, managing director of Hospitality Services, the event organizer, to hear what’s on the program.
What can you tell us about Salon du Chocolat? Established in Paris more than 25 years ago, the exhibition has become a reference for chocolate enthusiasts, with events taking place in New York, Tokyo, London, Brussels, Cologne, Lyon, Moscow, Shanghai, Marseille, Zurich, Cannes, Bordeaux, Monaco, Milano, Hong Kong, Beirut and many other cities.
Who does Salon du Chocolat appeal to? This much-loved show is dedicated to those who share a passion for chocolate and pastry. Professional chocolate tasters, chocolatiers, chocolate enthusiasts, authors and pastry chefs will share their expertise, while attendees will be able to explore stands, sample and buy chocolate, and attend special workshops and masterclasses with renowned chefs from around the world.
What prompted you to organize the show in Dubai? After the success of Salon du Chocolat
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Beirut, which was established in 2014, it seemed like a natural step to organize something in Dubai. Food festivals are extremely popular, and there is a real market for chocolate and pastry, so it made sense. Also, like Beirut, Dubai is considered a hub for the hospitality and foodservice industries, a place where the latest trends can be found.
Why is it being held in Galeries Lafayette Gourmet as opposed to another venue? Galeries Lafayette Gourmet is known for its superior quality and has a French signature, which is symbolic as Salon du Chocolat was founded in Paris. Hosting the event at The Dubai Mall is also strategic. It’s by far the most beautiful mall in the region and the second largest mall in the world.
How many exhibitors and experts will there be at the event? The event is forecast to bring together 50 exhibitors, 30 pastry chefs and thousands of visitors for three sweet days. It promises to be very exciting.
What’s on the program? The three-day program is incredibly rich. Besides the exhibition area, visitors can enjoy an array of events, including: the Chocolate Fashion Show, in collaboration with ESMOD Dubai, where fashion and chocolate collide; the Pastry Show, where pastry chefs will host workshops; the Choco Démo, a space to mingle with influencers and food bloggers; and three chocolate competitions for amateurs. We will also have a space for children to experiment with chocolate. All the chocolate art and sculptures will be specially created for Salon du Chocolat Dubai by artist Idriss B.
Do you have plans to take Salon du Chocolat elsewhere in the region? Actually, 2022 will witness the first Salon du Chocolat KSA. Taking place from November 21-23, it is going to be a fantastic addition to Riyadh’s event calendar. We will be announcing more details soon. salonduchocolatdubai.com
Creation: Agency
- Photo credits: Cherrystone
CONNECTING PASTRY CHEFS WITH RESPONSIBLE VANILLA, RIGHT FROM THE SOURCE
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HORECA NETWORK
REVIEW
CONFERENCES, NETWORKING AND MORE AT
HORECA CONNECTS, BEIRUT
After three outstanding days of networking and insightful conferences, HORECA CONNECTS closed its doors on March 24. Here's a look at what took place at Seaside Pavilion, Beirut, Lebanon.
WHAT THEY SAID Sam Abou Jaoude, CEO of MadenLebanon "What I liked most about HORECA CONNECTS was the energy. There was so much positivity, and everyone was excited to be there. It brought life back to the capital." Rana Rizk, economic attachée at the Lebanese Embassy, Ivory Coast "We had a delegation of five investors at HORECA CONNECTS: three from the Ivory Coast and two from Ghana. They are among the biggest distributors in both countries, supplying Lebanese products to the market. They were very impressed by the quality of the event, the creativity of the Lebanese and passion of the startups."
Considered a breath of fresh air for Lebanon’s hospitality and foodservice industries, both of which have been hit hard by the pandemic and multiple crises crippling the country’s economy, HORECA CONNECTS attracted almost 7,000 attendees, 5,250 of whom traveled to Beirut from as far afield as Kuwait, Iraq, Belgium, France, Poland and beyond. Of the total number of visitors, more than 1,500 watched the HORECA CONNECTS live stream from countries including France, the United States, Canada, Australia, Africa and the GCC. Besides the in-person conferences, the 12 forums were broadcast online, with hot topics including rural tourism, hospitality visions, exporting, franchising and finding opportunities in challenging times. Joumana Dammous-Salamé, managing director of Hospitality Services, HORECA CONNECTS organizer, said: “More, now than ever, we need to come together and build bridges, which was the slogan of our event. We are optimistic about
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the future, and HORECA CONNECTS provided a much-needed platform for professionals to network, find solutions and do business.” Dammous-Salamé added that the feedback has been immensely positive, with countless visitors attending all three days. “HORECA CONNECTS was our way of rebooting. Despite the challenges, it was a pleasure for us to be able to create a meeting place that really inspired people. We brought people together in person and virtually, which proves that anything is possible. So far, the comments from our partners and guests have exceeded our expectations.” Shining a bright light on Lebanon’s small producers, startups and innovators, Berytech’s Agri-Food Innovation Days, which took place alongside HORECA CONNECTS at Seaside Pavilion, hosted a Green Platform with ongoing discussions on sustainability, growth, exports and more. The next HORECA CONNECTS will take place from April 25 to 28, 2023. horecashow.com
Kjell Sundin, industrial development officer at UNIDO Vienna "I was extremely happy to attend the event from our Vienna headquarters. There were plenty of networking opportunities, and it was great to be able to present the zaatar of Mazeej to such a large audience." Abdallah Nassreddine, economic attaché at the Embassy of Lebanon to the United States of America "The difficult situation in Lebanon only makes us prouder of the HORECA CONNECTS event, which gave a very strong message. As an economic attaché, it made our job much easier because it brought people together and encouraged business. I hope this event will be the first of many that creates a new momentum for Lebanon."
KEY FIGURES 5,250+ VISITORS (IN PERSON) 1,500+ VISITORS (ONLINE) 50+ STARTUPS AND INITIATIVES 20+ CONFERENCES Scan to watch the conferences.
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HORECA NETWORK
PREVIEW
HORECA KUWAIT SOLD OUT IN RUN-UP TO
10 ANNIVERSARY TH
With a major milestone on the horizon, HORECA Kuwait promises to deliver a great show at Crowne Plaza Hotel, Kuwait. Here’s what to expect from this year’s edition of the renowned hospitality and foodservice exhibition. Set to take place from May 23-25, 2022, HORECA Kuwait will gather together more than 60 local and international exhibitors to highlight the best in hospitality and foodservice. The event is considered a must for industry professionals, many of whom come from far and wide to attend the show. Besides regional producers, there will be a number of international pavilions, the Polish pavilion being one of the largest. “HORECA Kuwait is a reference for those seeking new business opportunities as it provides an excellent platform to network and engage with buyers,” said Mohamad Najia, general manager of Leader’s Group
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for Consulting and Development, HORECA Kuwait organizer and partner of Hospitality Services.
to the test in a number of live cooking and display challenges to wow the judges and win valuable prizes.
Apart from exploring the stands, visitors have the opportunity to watch a range of live competitions. The Hospitality Salon Culinaire, Annual Hospitality Forum and the Bed Making Competition are just a few of the many events on the program. Showcasing the talent of the nation’s chefs, hospitality professionals and students, the Hospitality Salon Culinaire will welcome more than 150 chefs, who will put their skills
Joumana Dammous-Salamé, managing director of Hospitality Services and HORECA brand owner, said: “The fact that the exhibition is already sold out is a testament to the brand value of HORECA and its value to hospitality and foodservice stakeholders. We are really looking forward to marking the tenth anniversary with our partners in Kuwait.” horecakuwaitexpo.com
HORECA OMAN DRAWS CLOSER The first edition of HORECA Oman will be taking place at Oman Convention and Exhibition Centre, Muscat, from May 31 to June 2, 2022. We take a look at what’s on the horizon at the must-attend event for hospitality and foodservice professionals.
Organized by Hospitality Services, the Beirut-based large-scale event organizer, HORECA is considered a premier meeting place for the hospitality and foodservice industries, with a history spanning almost three decades.
platform that showcases young talent through various culinary, bar and hospitality competitions, live cooking demonstrations as well as B2B meetings, networking sessions and panel discussions with industry leaders and specialists.
Oman’s entry to the HORECA network — which comprises Lebanon, Saudi Arabia, Kuwait and Jordan — signals an important step for the sultanate’s foodservice and hospitality industries. Indeed, the international event, co-organized by Al Nimr Expo, will feature an exhibition of products, services, equipment and technologies, providing buyers with an unparalleled opportunity to meet key players and do business. It also serves as an educational and entertainment
Nader Abbas, managing director of Al Nimr Expo, said: "Oman is a lucrative and prospect-laden market for investors, suppliers and international companies seeking partnerships and ways to expand their businesses and operations in the fields of hospitality and foodservice. We are delighted to partner with Hospitality Services to organize HORECA Oman, a much-needed trade and business platform relevant to the ongoing largescale hotel and resort development
and food-related projects across the sultanate.” Maha El Khoury, project and sales director at Hospitality Services, added: “More than 100 of the most promising chefs, culinary students, baristas and mixologists will go head-to-head in a series of live cooking, display challenges, barista, latte art and mocktail competitions that will really test their skills.” According to El Khoury, the forthcoming show has garnered a significant amount of interest from regional and international exhibitors. “To date, 90 percent of the exhibition space has been booked. We have 11 international pavilions confirmed, including Lebanon, Jordan, KSA, UAE and Poland," she explained. horecaoman.com
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BUSINESS
INTERVIEW
HAITHAM MATTAR IHG’S TRANSFORMATIONAL LEADER
Years of experience in building high-performing teams has taken Haitham Mattar to his current position of managing director for India, the Middle East and Africa at IHG, as well as his role on the Development Tourism Board of the UAE. We spoke to the transformational hospitality, travel and tourism leader to learn more about his management style and his future plans for the brand.
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You currently head one of the world's leading hotel companies, IHG® Hotels & Resorts. Did you have your sights set on this position from the start of your career? I have a long history with IHG, and the company has always been very special to me. I joined in 2000 and spent 11 years with IHG in various roles, including operations and sales and marketing, across the MEA region. It was a combination of experience and admiration for the company’s rich history and legacy in the IMEA region that led me to this position. Additionally, the strategic role of managing director, to drive growth and performance in the region, felt empowering. My vision for managing IHG's business and growth strategy across the region is focused on delivering value to our team members, partners and owners, thus growing our business while maintaining IHG’s legacy of excellence.
As we develop and grow, it’s fundamental that we operate in the right way for our people, communities and the planet. How would you describe your experience as managing director of India, Middle East and Africa (IMEA), a position you assumed just under a year ago? The experience has been very rewarding, and an expert team of hoteliers and partners supports me. However, no adventure is complete without challenges, and a few of my earliest days as managing director were in the midst of the pandemic. Due to the strong collaborative culture that’s intrinsic to the company, we have managed to navigate all challenges together and position ourselves for success.
What do you have planned at IHG? Listening to our stakeholders, we’ve evaluated what’s most important, not just to IHG’s growth but also how we grow. Considering everything we’ve learned dealing with Covid-19 and planning for strong recovery, our priorities put our brands at the heart of our business, and our owners and guests at the heart of our thinking. They recognize the crucial role of a sophisticated, well-invested digital approach and ensure we meet our growing responsibility to care for our people and make a positive difference to our communities and planet. Uniting our efforts as a company behind our priorities is helping us create a competitive advantage, build stronger guest and owner relationships, and enhance a culture that brings the best out of our talented teams. As we develop and grow, it’s fundamental
that we operate in the right way for our people, communities and the planet. We have a series of ambitious commitments to help us achieve this through our Journey to Tomorrow 2030 responsible business plan. Our goal is to help shape the future of responsible travel together with those who stay, work and partner with us — supporting and developing our people, making a positive difference to our local communities and preserving our planet’s beauty and diversity, not just today but long into the future.
What can you tell us about IHG Hotels & Resorts plans, in Saudi Arabia? The company is complementing its KSA plans with a strong talent agenda, with a keen eye on hiring and developing Saudi talent to ensure that the company delivers authentic Saudi guest experiences and upskills in the communities they operate in, especially in secondary and tertiary cities. IHG is working with the Ministry of Human Capital development to develop the hospitality talent pool in the Kingdom and ensure they have the right talent to cater to the expected future demand. IHG has a long-standing history of operating in Saudi Arabia, and we have been a firm partner and contributor to Saudi ambitions in tourism and hospitality. Our growth over the last year is a testament to our commitment to investing in the hospitality sector and developing local talent to showcase true Saudi hospitality to guests coming to the country from across the world. In line with the Tourism Development Strategy, we will continue to bring our brands to various locations within the country, as we commit to introducing new hospitality experiences and further cement our role as a member of the Saudi community. With Saudi Arabia moving at pace to achieve its Vision 2030 goals, developing its muchanticipated giga and megaprojects, we are working to roll out our full portfolio in destinations ranging from global metropolitan hubs such as Riyadh, Jeddah and Makkah to emerging destinations such as Al Khobar, Abha and Dammam.
What impresses you most in a fellow hotelier? What I find impressive in fellow hoteliers is their level of passion for the industry and their desire to be of service to others. Most hoteliers are very resilient in nature, but they also learn new skills over time to complement their own. They are committed to learning.
What’s your motto? Consistency is the mother of mastery. It’s not what you do once a year that’s going to make you legendary; it’s what you do every single day. ihg.com APR-MAY 2022 | HOSPITALITY NEWS ME
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TOURISM
PIVOTING TOWARD REGENERATIVE TOURISM As environmental issues continue to dominate the news, hospitality professional Chirine Salha talks about the impact on tourism and why more travelers than ever before are gravitating toward cleaner and greener trips.
It goes without saying that no one wants to travel to polluted places, yet everywhere we go, we witness the damage we leave on the environment.
Increased awareness of the negative impact of tourism has led many travelers to change their behavior and do their bit to save the planet, even if they are on holiday.
Overtourism
Sustainable travel
Landmarks and places of interest have experienced firsthand how overtourism can considerably harm a destination’s ecology. The situation can become so disastrous that some places have ended up banning tourism, such as the Thai island Koh Tachai that was closed to tourists to safeguard its biodiversity. Another example of overtoursim is Mount Everest, where tourism results in large amounts of waste in an area with few waste management facilities. Furthermore, Venice banned large cruise ships, while Macchu Picchu introduced a ticketing system to control the number of visitors.
Capitalizing on the increasing global consumer consciousness of wellness, sustainable tourism has been gaining traction for a while now. Such is its potential that the United Nations General Assembly declared 2017 the Year for Sustainable Tourism for Development, marking the start of an ambitious longterm agenda to shape a more responsible and socially conscious tourism sector.
To combat overtourism, we are witnessing the development of undertourism and off-season tourism. Travel companies are focusing on creating bespoke trips during the low season, resulting in hosting communities having consistent, year-round income. They are also pushing travelers out of the most sought-after regions into undiscovered territories, reviving other parts of the country.
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It is clear that a greater number of people wish to travel “green.” Booking.com’s 2019 travel report stated stated that 73 percent of travelers wanted to stay in eco-sustainable hotels in 2019, up from 62 percent in 2016, with 74 percent aged between 45 and 55, and 71 percent in the millennial category.
Greenwashing leading to regenerative travel However, there is so much more sustainability than just the standard greenwashing claims and statements or the focus on green certifications, which
have multiplied in the last decade. The next step to the sustainable travel journey is its upgraded version — that of the regenerative travel. Regenerative tourism is not just about minimizing footprint; it about being proactive and intentional in contributing something positive to a destination, leaving it in a better condition than how the traveler found it.
How can we positively impact the places we visit? The experience between the host and the guest is the essence of tourism. So, the first aspect is to view tourism as a living system where all stakeholders — travelers, travel companies, the community, the workforce and the future generation — are interconnected and interdependent, with a shared responsibility to help the destination flourish. This leads to solid collaborative efforts between all parties and the constant involvement of the local community to highlight the uniqueness of the place. By placing the community at the heart of tourism, we are securing the support of the best guardians to protect the cultural heritage, traditions, biodiversity, ecosystems and ethnicity of the destination.
What activities are included in regenerative tourism? Slow travel and experiential tourism are the new watchwords in tourism. The idea of lingering for an extended period in one place, as opposed to hopping from one city to the other, is becoming more and more attractive post Covid-19. Furthermore, with less transportation implied in slow travel, carbon emissions are significantly reduced. Travelers are also less concerned about luxurious stays and more focused on being offered extraordinary, exclusive and stress-free access to unique experiences that add value to their lives and to their community. Experiential tourism continues to assert itself and is destined to become an important trend in sustainable tourism, where immersive experiences have much higher value than material consumption. Regenerative tourism embraces the act of volunteering, such as cleaning beaches and forests, regenerating rural landscapest, educational tours that embrace nature and culture, sustainable farming and rehabilitation techniques,
compost making, tree planting and much more. The act of volunteering also extends to restoring and rebuilding authentic old places, such as the Alberghi Diffusi in Italy, a hospitality effort aimed at restoring abandoned houses in villages for the purpose of tourism.
Portugal. There, freelancers can enjoy the beautiful, sun-drenched destination for a period of one to six months and take advantage of its incredible landscape and culture, with free coworking spaces, fast Wi-Fi connection, an assigned local host who will help them get acclimated and create a deep connection with the community.
Challenges
Slow travel and experiential tourism are the new watchwords in tourism.
Co-living and co-working opportunities The trend of co-living and co-working has been most apparent post Covid-19. There is a newfound freedom in choosing where you work, and this has led many destinations to tempt remote workers to stay for extended periods of time and combine work and leisure. These destinations are being labeled digital nomad villages, a trend that is evident on the island of Madeira in
Regenerative tourism is a concept that shows care for the regeneration of habitats and species, a concept that is not just limited to "not damaging" the environment and that seeks to actively revitalize and regenerate it, resulting in a constructive influence on local communities and economies. While there is more will to embrace and foster such changes in responsible and regenerative tourism, some difficulties are still experienced by travelers, including lack of information on how a traveler can make their vacation more sustainable, as well as trustworthy and universal labeling. While it remains to be seen what the future holds, we can be sure that it’s an interesting trend to follow.
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MARKET UPDATE
INSIGHTS INTO IRAQ Despite its troubled past, Iraq is showing promising signs of tourism development that extend beyond religious travel. Nada Alameddine, managing partner at Hodema consulting services, leads us through the oil-rich country and pinpoints cities that are experiencing growth in their hospitality offering.
Like the rest of the world, Iraq’s economy suffered significantly as a result of the pandemic, and its GDP dropped from 6.5 percent in 2019 to -4.7 percent in 2020. Although official data has not yet been published for 2021, GDP was forecast at a positive 7.2 percent. The country’s economy is one of the most oil dependent in the world, and the oil crisis in 2020 deepened the pandemic’s negative effect on the job market. The rate of employment surged and remains high, despite better prospects. According to the World Bank, in the first half of 2021 (H1-21), GDP grew by 0.9 percent year-on-year. The non-oil economy grew by over 21 percent in H1-21 thanks to the services sectors. This recovery outpaced the slowdown in the oil sector as Iraq adjusted to the OPEC quotas.
Reopening Iraq’s doors When it comes to tourism, Iraq has long been a favored destination for religious tourism. Its holy cities of Karbala and Najaf attract thousands of pilgrims each year, mainly from neighboring countries. But despite its rich heritage and numerous sites
of interest, the country has not ranked high on the list of travel destinations for Western tourists since Agatha Christie wrote “They came to Baghdad” and “Murder in Mesopotamia” in the 1950s. A tumultuous political past has deterred many visitors from discovering Iraq’s archaeological riches.
Tourism contributions Tourism’s share of GDP has never exceeded 10 percent. It reached its highest in recent years in 2015, at 8.4 percent of the GDP, according to the World Travel & Tourism Council, but this dropped to 2.98 percent in 2019 due to conflict, insecurity and political instability. Despite the negative impact of the pandemic, 2021 was a brighter year for the sector. Iraq’s Civil Aviation Authority registered 4,908,797 foreign visitors, a 145 percent increase on the 2020 figure. This positive shift is largely due to a change in visa policy, as the government decided to grant visas on arrival to several countries, such as the U.S, the U.K., EU countries, as well as Japan, South Korea, Canada, Australia, New Zealand and Switzerland. Previously, foreigners had to apply for a visa before traveling, which could take months and be very costly. Authorities even
required a government-approved guide in some areas. The Pope’s visit in March 2021 also put Iraq back on the map, while in September, Iraq and Iran signed an agreement to facilitate tourism between the two countries, as pilgrims account for the largest category of foreign visitors in Iraq. If we take a look at where these close-to 5 million visitors went, we can see that 2 million landed in Baghdad and 1.3 million in Erbil, Kurdistan’s regional capital. The remainder entered Iraq via Sulaimaniyah, Najaf and Basra. Baghdad, although not a touristic destination, secures a large number of business travelers, diplomats and NGO workers.
Erbil Erbil is an attractive destination for business and leisure travelers. For many years it was considered the most stable area in an unstable country. According to the local tourism board, four million people visited the region in 2021. Most visitors came from other parts of Iraq, with bus lines connecting cities under federal control. Tourism has been booming in Kurdistan in the last few years, as the region is still considered the country’s safest and has the coolest weather during the hot summer months.
Baghdad Back in the capital Baghdad, authorities are rolling up their sleeves to support the sector. They are reviving a plan to create a land pilgrim route to link the holy city of Najaf to Al-Madinah Al-Munawwarah in Saudi Arabia. The work, which had
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In collaboration with
started in 2013 but halted, finally resumed this year. The move coincides with the opening of the Arar border, shared by the two countries, in an effort to ease tense diplomatic relations. The new route will attract a greater number of religious tourists to the area and make Najaf more accessible to pilgrims from the region. The only itinerary is currently the Zubaydah trail, located on the other side of the border, which pilgrims from Iraq and neighboring countries used to take to Mecca in Saudi Arabia. It dates back to the Abbasid rule in 786. Earlier this year, Iraq signed an MoU with Pakistan to facilitate touristic links between the two countries. And it doesn’t stop there. The country has also recently benefited from unexpected promotion, as the restrictions eased. Iraq is being put back on the touristic map by vloggers (YouTubers and influencers), who have started coming into the country and documenting their adventures. And a young generation of locals is working to advertise their culture to foreigners as well. “Iraqi Travelers Cafe” is a popular Facebook group helping visitors to navigate the country, and “Visit Mosul” is trying to make tourists forget about the city’s recent dark days. The swift reconstruction and investment in the Al-
Gharbaat district has put Mosul forward, as well as its mild weather. It’s now even challenging Kurdistan - which has been the beneficiary of most domestic tourism - for a share of the cake. All these moves are seen as positive signs by many investors, who are also watching the coming months and their post-electoral challenges very closely.
Iraq is being put back on the touristic map by vloggers, who have started coming into the country and documenting their adventures. The rise of new F&B concepts On the F&B front, the situation is getting better as well. Iraqis are back in cafes and restaurants and hungry for new concepts. The Kuwaiti delivery app Talabat has started operating in the main cities last year. And although it remains difficult to franchise international brands, Lebanese brands have managed to sell franchises, such as Noura and Ahwak. Some investors are bypassing the problem by replicating famous flagships, such as Starbucks or Central Perk.
Baghdad currently has the highest pace of development, with many concepts coming from Turkey and Kuwait. The Green Zone - which boasts residents with the highest living standards - is witnessing the arrival of mid- to high-end concepts, such as Ziyouna area, Mansour and Karad. Low-end establishments are common in the rest of the city. Erbil is a different story. The city has been welcoming foreigners for a long time and thus new hotel, cafe and restaurant concepts have sprung up, mainly near the airport and Ankawa. But recently, development has reached a new level, with the construction of the English Village, Empire World and Dream City. The latter aims to look like The Palm Dubai, with developed business models and franchise concepts like Blacktap. These new F&B hot spots are slowly driving people away from malls — a favored destination. In Mosul, the talk of the town is the White Fox, where customers come from all across the region to have their food served by robots.
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BUSINESS
TRENDS
THE CHANGING ROLE OF HOTELS
Although we are on the path to recovery, the hospitality industry barely resembles its preCovid-19 state. Kostas Nikolaidis, Middle East and Africa executive for STR, examines today’s hotel sector and emphasizes the need for change.
According to Guinness World Records, the oldest operating hotel turned 1,317 this year! Hotels have always played an important role throughout the centuries, and what was once a simple concept of providing guests with a place to stay has evolved into the modern-day hotels and resorts that characterize our industry.
Leisure versus business
“Change is easy,” said no one, ever! There’s plenty of doubt, trial and error involved. But with the world reopening to a new post-pandemic reality, change seems inevitable. A number of key players have already started pivoting their businesses. I’m also convinced that someone, somewhere is furiously developing the next big disruptor for the hotel industry, following on from the OTAs at the turn of the millennium and Airbnb in 2006. However, less disruptive trends seem to be taking place around us currently.
In contrast, rural, regional and more outdoor oriented/leisure travel has thrived. Leisure destinations across the Mediterranean, like Bodrum in Turkey or the Greek islands, have seen exceptional recovery so far. Elsewhere, Dubai has also had a bumper year. In fact, it managed to sell 31.2 million hotel rooms in 2021 — roughly the same as London, Paris and Oslo put together! After a successful first few months in 2021, when Dubai remained open to travel with the rest of the world closed down due to the Delta variant fears, the
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STR data throughout the pandemic has clearly demonstrated the adverse effect of Covid-19 on business travel demand. While travel is still essential for work that cannot be done online, it remains a long way from fully recovering to preCovid-19 levels.
glamorous metropolis picked up again in spectacular fashion during Q4. The T20 Cricket World Cup, Expo 2020 and other events, as well as staycations and international arrivals, created a lively atmosphere. With resorts leading recovery, the hospitality industry has been quick to capitalize on this trend, with more leisure amenities and packages. For example, hospitality big shots IHG pivoted their brand name from Intercontinental Hotel Group to Intercontinental Hotels & Resorts, signaling a renewed focus toward more leisurely offerings. Furthermore, Marriott International signed a record number of 22 allinclusive properties worldwide — a small portion of its total portfolio of 8,000 hotels but nonetheless an increasingly important and fast growing one.
In collaboration with
While the pandemic may have accelerated pre-existing hotel trends, there is a world of opportunity that has surfaced in light of the ongoing disruption.
Less travel but longer stays The uncertainty surrounding lockdowns, border re-openings and travel restrictions resulted in a sustained state of flux for the tourism and hospitality industry. International arrivals, which form a large portion of total tourism demand, are still far from 2019 levels, according to the UNWTO. Due to the “uncertain” nature of travel during a global pandemic, booking windows have become shorter. Gone are the days when business trips were booked weeks in advance and holidays months before. Furthermore, weekend city breaks have turned into weeklong getaways often including some “work from anywhere” for those who find themselves in that fortunate position, while business trips are increasingly becoming “bleisure workations.” The average length of stay (ALOS) in Qatar, for example, grew from 3.59 days in
2019 to 4.66 in 2020 and 4.53 in 2021. Similar increases have been recorded in neighboring Dubai, where the average length of stay stood at 4.6 days (January to November 2021), according to Dubai Tourism. Serviced apartments and extended-stay hotels have generally overperformed by taking advantage of the above shifts in tourist requirements. Moreover, the branded residences segment, which has been red hot for quite some time now, is increasingly growing in many hospitality portfolios. In addition, residential real estate buyers prize the services and amenities offered by branded residences, which has led them to command premium pricing. Standalone residential projects that share amenities with an existing hotel are becoming more popular. Hotel industry giant Accor has a strong presence in the sector, with plans for further expansion. Its joint venture with
Ennismore bore fruit in projects such as the flagship SLS Dubai Hotel & Residences, with 254 rooms and suites, 321 hotel apartments targeting extended stays and 371 residences. Similarly, the Fairmont Hotel and Raffles Hotel & Residences in Doha are expected to include 361 rooms and 132 suites with 49 branded residential apartments when they open. The world is truly changing, and hospitality is changing with it. While the pandemic may have accelerated pre-existing hotel trends, there is a world of opportunity that has surfaced in light of the ongoing disruption. Are we ever getting back to “business as usual”? Could there be a trend reversal once normality returns? In the words of ancient Greek philosopher Heraclitus: “There is nothing permanent except change.” My question to the hotel industry is: “If not now, when?”
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BUSINESS
EYE ON
GREEK DELIGHTS: TOURISM REBIRTH
Traditionally a sun and sea destination, Greece is working hard to reposition itself and shed its traditional tourism image. HVS Athens’ director Pavlos Papadimitriou and analyst Gelina Kordoni provide an in-depth analysis of the country’s tourism past and how the sector is evolving. With Germany, the UK, France, Italy, Russia and the U.S. constituting its most dominant source markets, Greece has seen little, if any, change to its “customer stock source” over the past decade. Visitation from these countries has supported the Greek hospitality market during the recession through to its record year in 2019, just before Covid-19. If we were to draw certain conclusions on how the Greek tourism industry has evolved during periods of both austerity and welfare, we would conclude that: • Hotel ownership has remained primarily domestic • International visitation is highly controlled by mass tourism operators, especially on the islands • The tourism product faces intense seasonality • The Greek tourism industry is confined to its sea and sun product. With Greece emerging as one of the most sought-after holiday destinations, a review of the market’s evolution over the last years can unlock significant insight into its future outlook. It's possible to challenge some of these constants and shed light on recent developments that are expected to change how the Greek hospitality industry is perceived.
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Demand Emergency bailout funds and grueling austerity affected the country’s tourism industry due to repeated images of riots and strikes against the measures, capital controls and the rumors regarding Greece’s bankruptcy. The resulting socio-political and economic instability caused turbulences to tourist arrivals during 2009 and 2013. Nevertheless, because tourism has been strongly controlled by tour operators in the mass tourism sector, Greece’s hospitality industry remained relatively resilient, achieving slow yet positive growth. In 2014, international arrivals climbed a record 23 percent from a year earlier, and confidence in the Greek economy was slowly restored. After nine years of volatile conditions, 2018 constituted a feat for Greece, with tourist numbers increasing by around 2 million annually from 2016 to 2018; hotels were full to the brim. This growth continued in 2019, which saw a year-on-year increase of 4.1 percent to reach 31.4 million inbound travelers. Greece was seen as one of the strongest European countries in terms of travel and tourism, reporting a revenue record of EUR 18.1 billion in 2019. While forecasts were predicting the 2020 season to take off, Covid-19 left the industry with a 76.5
percent decrease in inbound visitors and a 78.1 percent plunge in hotel revenues. Yet the rapid response of the country through safety measures, the acceleration of vaccinations and the lifting of travel restrictions enabled the industry to achieve an almost V-shaped rebound in 2021. Efforts to establish Greece as a safe destination paid off, with tourism revenues surpassing EUR 10 billion, reaching approximately 60 percent of the 2019 levels in terms of visitation.
Hotel market supply However, hotel supply did not follow the same pace as increased visitation, at least for the period 2005 to 2015. Up until the early signs of economic recovery in 2014, the sector was still capitalizing on existing hotel stock, with only a few branded hotels entering the market. In 2013, branded properties accounted for 513 hotels, equating to just 5 percent of supply. The lack of a reliable classification system until its introduction in 2015, the seasonality pattern and the domination of family-run businesses created high barriers of entry for international operators, limiting the share of branded hotels in Greece to levels lower than in other countries. Gradually, the number of properties that made their debut in the branded hotel landscape increased by 65 percent in 2021 compared
In collaboration with and others. With high aspirations for the future, it is believed that these high-profile investments are just the vanguard of a development explosion, ultimately leading to a shift in the ownership structure of Greek hotel properties, from family-run enterprises to local or international real estate investment companies (REICs).
to 2016, achieving a penetration rate of 10 percent in that year compared to 6 percent in 2016. This growth is mainly supported by international brands, including Marriott, Brown Hotels, Hilton, Four Seasons and Accor. The hotel stock shifted upscale over time, and given the increased presence of brands, a greater number of luxury hotels launched operations from 2018 onwards, representing 23 percent of supply in 2020. The five-star segment reported a percentage change of 401 percent in room supply growth since 2000, highlighting the effort to develop upscale properties that could accommodate more affluent individuals. Today, about 83 percent of the hotel rooms in the five-star segment are branded.
The aim of the plan is to adopt some of the latest travel trends evolving around wellness, to develop a sustainable tourism model and to promote lesser-known destinations. Ultimately, the strategy will lead to the extension of the tourism season by introducing a more diverse offering than one focused largely on the sea and sun, increasing the average length of stay and tourist spending, and providing new opportunities for attractive investments. Key to the plan’s success is the urgent operation of destination marketing organizations (DMOs) under the recently introduced legal framework. DMOs will aim to reinforce synergies between stakeholders and address the development needs of each destination toward Greece’s aim for a strengthened, invigorated product.
Significant hotel investments are poised to take place in the country’s tourism industry in the coming years. 2022 and beyond Bracing itself for a strong tourism season, Greece is expected to see swift recovery. With travelers eager to put the pandemic behind them, a travel surge is anticipated, resulting in an earlier start to the season for certain destinations. While the industry is moving full steam ahead, product diversification is necessary to enable Greek tourism to emerge stronger and improve its share of tourist activity and demand worldwide. The national strategy intends to touch upon three pillars for thematic tourism: • Transformative and wellness tourism • Sustainable and eco-tourism • Alternative tourism
Investment activity Significant hotel investments are poised to take place in the country’s tourism industry in the coming years, dovetailing with important infrastructure improvements. With current activity described as “investment fever,” new hotels are constantly being built with an eye on the post-pandemic era. While activity is already evident in popular destinations, it can also be found on other fronts, since lesser-known corners of Greece are seen as upcoming tourism spots. Some of the developments that are making an entrance include brands such as W, One&Only, Nobu, Mandarin Oriental
Greek magic Greece’s tourism market remains vibrant and is expected to grow further. By pushing the pause button, the pandemic created the need to reimagine the country’s tourism product and to review some of the dated concepts that no longer support Greece’s tourism vision. Recent and future developments are poised to alter Greece’s tourism model, diversifying its offering, engaging foreign investment entities for an upgraded infrastructure and flattening the seasonality curve.
INTERNATIONAL ARRIVALS AT BORDERS 120%
35,000 30,000
100%
25,000
80%
20,000 60% 15,000 40%
10,000
20%
5,000 0
0%
International Arrivals
2006
2008
2010
2012
2014
2016
2018
2020
16,039
15,939
15,007
15,518
22,033
24,799
30,123
7,374 Source: Bank of Greece
HOTEL SUPPLY 2000
5*
2005
2010
2015
2020
% Change 2000-20
Share (2020)
Hotels
Rooms
Hotels
Rooms
Hotels
Rooms
Hotels
Rooms
Hotels
Rooms
Hotels
Rooms
Hotels
Rooms
83
18,686
155
29,140
312
51,100
419
63,297
651
93,687
684%
401%
6%
21% 28%
4*
792
78,816
944
90,975
1,234
101,837
1,340
102,690
1,708
121,906
116%
55%
17%
3*
1,499
76,207
1,712
83,632
2,268
92,847
2,436
96,308
2,784
101,997
86%
34%
28%
23%
2*
4,027
111,501
4,496
124,106
4,349
122,645
4,110
116,015
3,605
95,655
-10%
-14%
36%
22%
1*
1,672
27,783
1,729
30,868
1,569
29,231
1,452
27,890
1,304
25,049
-22%
-10%
13%
6%
Total
8,073
312,993
9,036
358,721
9,732
397,660
9,757
406,200
10,052
438,294
25%
40%
100%
100%
Source: Hellenic Chamber of Hotels
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BUSINESS
INFLUENCERS
THE PASTRY PEOPLE We asked five pastry professionals from different countries in the region to give us the lowdown on their professional journeys and brands.
JORDAN HILDA HANNA ISSA AL MASRIEH HOSH
LEBANON, EGYPT, IRAQ, KSA & UAE JULIEN KHABBAZ
Owner and chef patisserie Chez Hilda Patisserie chezhilda.com
Chairman and CEO Maison Noura noura.com.lb
In a nutshell
It’s all in the name
We love sharing our passion for baking, and we always seek perfection in our work.
Noura is a constant promise of pleasure. Since 1948, it’s been a brand synonymous with premium quality.
Highlights In March 2022, Chez Hilda partnered with Four Seasons Hotel in Amman for a Mother’s Day event called “A Nostalgic Mother’s Day.” The idea was to reintroduce Amman’s favorite cakes. In June 2020, I was named one of the top 30 female business influencers in the region. Furthermore, in March 2017, we launched a new branch in Amman, as well as a gourmet bistro concept.
Remaining competitive Determination, innovation and creativity keep us at the top of our game. We also maintain excellent quality by using the best ingredients from all over the world, which differentiates us from our competitors.
Future plans Many opportunities are yet to be explored, as our primary mission is to franchise the business to neighboring countries and expand it from regional to global.
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HOSPITALITY NEWS ME | APR-MAY 2022
Portfolio Noura’s business lines are catering, pastry, chocolates, ice cream, bakery and confectionery. Our pastry has been renowned for its quality, consistency and outstanding taste for more than 70 years. Our most recent openings include our new shop on the Jounieh highway, as well as our first location in Baghdad, Iraq.
Staying ahead We do not really face fierce competition; we focus on maintaining the excellence of our products and service.
Expansion Noura is on an expansion mission in the region. Outside Lebanon, Iraq is the first market we have already entered, and we have plans to launch in Egypt, KSA and the UAE, and more countries will follow. We are in the process of choosing the right partners for each market.
SAUDI ARABIA SARA M.T JAWA
Founder and executive chef at LA CASSEROLE instagram.com/la_casserole_ksa
Mantra We started out as a small shop serving home-cooked, hearty food and pastries. By using fresh ingredients of premium quality, we established our place in the market. Our customers are loyal and appreciate what we offer.
What’s special Our pastry section is rich and varied, from simple dark chocolate cake and carrot cake, to more complex desserts, such as rose and raspberry cake.
Challenges Being creative can be a challenge at times, but quality is definitely key.
The future I aim to make LA CASSEROLE an international brand.
UAE, SAUDI ARABIA, UK & WEST AFRICA
UAE
KARIM BOURGI
CEO of The Lab Holding, which operates BRIX Desserts brixdessert.com
Co-founder and chef patissier KAYU/ CALLA karimbourgi.com
AHMED SALEH
Dessert destination
Quality and service define our brand.
BRIX is a destination where you can experience the most unique desserts.
Competitive edge
Milestones
Two words
The main challenge when it comes to maintaining a good reputation is to always be creative in order to stand out from the competition.
What the future holds This year, I will be opening KAYU in Riyadh and PIKADO in the Ivory Coast. We are also planning to open KAYU Bistro in London in 2023.
Until last October, we were a dessert bar offering one or two desserts. Now, we’ve developed the BRIX Journey - a story driven by two different menus, where you are taken through each course along with drink pairings. We are now creating new concepts where our guests can go and try BRIX with other products, as we also offer coffee and pastries. We’re also very proud to be part of 3Fils, which won the recent MENA 50 Best Restaurants awards.
Always innovating We are always delivering our best. We want to keep innovating. Creating unique desserts and experiences by learning and experimenting with new techniques and products is important. Every day, interesting places are popping up. We are constantly inspired to create.
Growth We change our menus every three months, so everyone can see BRIX's evolution. We also plan to have BRIX in different places to deliver desserts and cakes for new audiences to enjoy.
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Recipe
KOUIGN AMANN Have you ever tried to use salted butter in a sweet recipe ? A classic example of using salted butter can be found in the Kouign Amann, a famous breton cake.
Butter is a crucial ingredient in this
sugar caramelizes. If you’re looking for
recipe, with the authentic versions
an indulgent afternoon pastry, look no
about as savory as they are sweet. The
further than this traditional favorite.
name comes from the Breton words
“You cannot do a dessert without
for cake (kouign) and butter (amann).
French butter. For me, it is about the
The cake is slowly baked until the
quality, about the flavour” By Chef M.
butter puffs up the dough and the
Ofali, Ofali Bros.
The content of this media 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.
Make Kouign amann on your own! Ingredients 200g flour 5g salt 120g sugar 65ml water 65ml milk 14d baker's yeast 40g butter 140g slightly salted butter Preparation Using a standmixer, fitted with a dough hook, knead the flour, salt, 20g of the sugar, water, milk, baker's yeast and butter, for approx. 8 minutes, at slow speed then 3 minutes at a medium
B
utter is a crucial ingredient in this recipe, with the authentic versions about as savory as they are sweet. The name comes from the Breton words for cake (kouign) and butter (amann). The cake is slowly baked until the butter puffs up the dough and the sugar caramelizes. If you’re looking for an indulgent afternoon pastry, look no further than this traditional favorite.
speed, until the dough comes off the edges of the bowl. Spread the dough between two baking paper sheets and refrigerate for 30 minutes. Combine the slightly salted butter with the remaining 100g of sugar. Take the dough out of the fridge and proceed like you would when making puff pastry, folding 3 times. Fold the dough into a square and put it in a buttered and sprinkled with sugar mould of 18/18 cm in diameter. Leave it for 30 minutes at room temperature and cook it at 160 ° for about 1 hour. Let the Kouign-amann cool before turning out.
BUSINESS
F&B
REASONS TO HIRE F&B MANAGEMENT
COMPANIES The ever-evolving state of the restaurant industry has made restaurant management as relevant as it is challenging. Ralph Nader, CEO of Amber Consulting, unpacks this topical issue.
Restaurant owners and investors rarely sought professional help in the past. Unlike hotel investments, restaurant investments weren’t as lucrative and thus the need for a professional operator rarely made sense. Yet the recent rise of the F&B and entertainment industry around the world, including in the MENA region, has piqued restaurant owners’ interest and need for professional management assistance. It has now come to their attention that appointing a professional operator is definitely worth the hassle, especially when it can lead to higher profits.
Regional developments Following a thorough examination of the swift growth of the F&B industry in Saudi Arabia and in the UAE, it is safe to assume that this proliferation of casual dining and recent growth of delivery models has changed the rules of the F&B game in the region. Indeed, a minimum investment of a few million dollars is required to simply begin competing with the biggest F&B players on the scene. Surely, higher risks imply higher rewards; this has led many investors in the Middle East to enter multiple restaurant chains in anticipation of a generous payback. That being said, an initial investment merely establishes the grounds for a
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restaurant. Quickly, investors in the field have realized that the investment is just the tip of the iceberg; the larger chunk involves operational expenses that require continuous management.
Demand for professional management What creates a successful restaurant is actually professional management, in addition to a well-thought-out brand development strategy. It is this particularly daunting realization that created the need to involve professional operators in the equation. Seeking growth and profit in the Middle East, restaurants of all sizes – even the smallest of them – are considering handing over the management burden to professional F&B management companies in order to establish themselves as worthy competitors in the market. Some believe only small-to-medium F&B outlets require the help of such companies, whereas in reality, even successful restaurants must take advantage of their services to address a particular issue or for the sole reason of taking their operations to the next level to stay ahead of the competition.
Offers of professional management In parallel, hospitality management companies have recognized this rising need and have begun offering management-
related services for restaurants, in addition to hotel management services. Moreover, the increased demand has taken such a fast turn that even new players are entering the market. In the UAE, the most recognized F&B management companies are based in Dubai: (1) ADDMIND: founder and CEO Tony Habre, founded in 2001 in Beirut and later spread across the whole MENA region with 22 brands and venues; (2) 7 Management: founder and CEO Rabih Fakhreddine, founded in 2011 in Beirut, however already reaching KSA, Egypt, Greece and the UK; (3) Sunset Hospitality Group: CEO Antonio Gonzalez, founded in 2011 and actually present in 10 countries across over 20 F&B concepts. In Saudi Arabia, the Modern Food Company (MFC) dominated the market share until the surge of MJS Holding, one of its cofounders being a former member of the MFC Group. Elsewhere in the Middle East, the market of F&B management is yet to be defined, but it exists nonetheless. In Egypt, for example, certain hospitality groups started gaining some visibility, such as TLT Hospitality (founded in 2014) and Baky Hospitality, which was founded in 2013 by the hospitality tycoon Ayman Baky.
In collaboration with
F&B management agreements
Terms of operating policies
The recipe for a successful restaurant requires many ingredients, and finding the right operator is only one of them. Another main ingredient is a solid F&B outlet management agreement. This agreement can either make or break the relationship between owners and investors on the one hand and operators on the other. If significant loopholes are left unchecked, this agreement has the ability to hinder the dreams and goals of both parties, and in rare cases, it can completely destroy all chances of success.
It is important for the owner to negotiate approval rights on the type and extent of the services offered by the operator. The conditions of such a mechanism will depend on the level of complexity of the hospitality establishment in question.
Much like a hotel management agreement, a solid F&B outlet management agreement is easy to reach as long as both parties are conscious of their own interests and are aware of all the critical themes to agree upon during the negotiations. Below is a non-exhaustive list of themes that are of concern to both parties:
Operator and owner responsibilities A high degree of cooperation is required from the parties. Each will have a serious interest in the performance of the other, since their respective duties and tasks are complementary and the agreement must read as a partnership between them.
Staffing and labor issues Typically, owners benefit from transferring the employment liabilities to operators, who, in turn, benefit from approval rights in the selection of employees in key positions.
Management fees Parties must evidently negotiate on the basic fees — usually either a fixed amount, a fixed amount in addition to a percentage of gross revenues or simply a percentage of gross revenues. In order to maximize profits, the owner might consider incentivizing the operator through an incentive fee.
Budgeting and reporting The issues related to the annual budgeting report and budget deviations must also be considered as critical.
Contract Term It is crucial to both parties to agree upon the duration and to identify termination events as well as events of default.
Restaurant management contracts are certainly not the only type of operating form. However, this type of relationship is perceived as attractive for both the owner and the operator when: 1-The operator is not willing to assume the liabilities and the risks associated with other types of agreements, such as a lease or a franchise, with the added benefit of a minimal capital expenditure. 2-The owner is looking for a higher potential return than the one provided by a simple lease, all the while retaining ownership and influence over the facility. All in all, it is important for restaurant owners to take the following steps when considering professional management assistance: assessing the need and the type of services required from the management company, which will depend on the overall company’s mission and vision for its business; choosing the right operator to work with; and finally, defining the nature and the details of the partnership in a clearly worded document to avoid potential disagreements and disappointments.
What creates a successful restaurant is actually professional management, in addition to a well-thought-out brand development strategy.
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BUSINESS
F&B
In collaboration with
FOOD DELIVERY IN FOCUS The F&B sector has witnessed a significant rise in the number of online food ordering and food delivery companies in recent years, with the pandemic accelerating growth in this sector. Maya Bekhazi Noun, founder and managing director of The Food Studio, tells us why online food delivery is here to stay and how technology is playing a role.
Globally, food delivery has increased by 25 percent in the last three years alone, while it is estimated that online sales will make up as much as 40 percent of total restaurant sales by 2023. This growth is bolstered by user-friendly apps, rising urban populations and innovations in food delivery services. It has become much simpler for clients to order their favorite dish and for food companies to reach their clients.
What’s trending? Major trends that are shaping food delivery will continue their upward trajectory, such as increased third-party delivery, investing in inhouse restaurant delivery fleets, prioritizing delivery data, tracking, online groceries, food delivery subscriptions and the presence of tech giants.
Third-party delivery Third-party delivery will continue to grow as its usage increases across the food industries. Even restaurant chains are partnering with multiple third-party fleets in order to expand their delivery footprint across all their stores and at all times of the day. While this tactic expands the chain’s geographic reach, it also means that a significant chunk of its delivery operations is not under its control. However, food delivery management software provides muchneeded visibility and control over its delivery operations and KPIs, even for data that originated from third parties.
Apps Food delivery apps have streamlined access to a vast number of restaurants, facilitating smooth and speedy home delivery. By offering special menus, discounts and exclusive meal deals, these apps tempt customers to download them and place orders through a few simple taps. Unsurprisingly, a recent global market report on online food delivery services stated that this market is set to expand.
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Dispatching software and tracking delivery data
Food delivery subscription and membership
Some companies are taking a completely different approach by building in-house delivery fleets and investing in delivery dispatch software to smoothly manage these operations. Besides control, it offers some other great benefits, such as automating the assignment of drivers.
Delivery subscriptions and the rise in specialized online food delivery are driving great change in the food delivery industry. As younger generations often prefer staying in to going out, dining in with a customized meal kit has become commonplace. Indeed, pre-packed fresh meals, menu kits with raw ingredients and other home food kits that save customers time are top choices for customers that prioritize convenience above all else.
Logistics become increasingly complex when delivery happens at scale, with hundreds of daily orders each day, which is why chains managing delivery across multiple restaurants opt to use delivery management software systems. Undoubtedly, the best way to stay ahead of the competition is to measure, analyze and improve performance. With such a large part of the delivery flow in the hands of third parties, it’s not surprising that food providers are turning to data collection and analysis to better understand their delivery operations. Having delivery data is invaluable, benefiting everything from relations with external fleets and aggregators to business development, customer care and fidelity, marketing and branding.
Delivery subscriptions and the rise in specialized online food delivery are driving great change in the food delivery industry. Tech giants Tech giants have stepped onto the food delivery scene with investments and new services due to the fact that a significant percentage of revenue is generated through online sales, delivery, takeaway and drive-thru.
Subscription boxes also cater to consumers who are interested in trying novel and unusual cuisines, something that the booming food market has enabled. Add to this the rising number of consumers looking for vegan, organic, gluten-free, paleo or ethically sourced food, not to mention the huge increase in demand for these services during the pandemic, and you’ll understand why this service has proven to be extremely profitable for restaurateurs. With online orders growing at a faster pace than ever before, food operators and restaurants have an unprecedented opportunity to increase profit margins and customer reach by creating alternative services and products. However, the challenge will be to balance customer demand for fast, convenient and transparent delivery with the logistical complexity and expenses required to meet these demands.
TECHNOLOGY
THE RISE OF FOOD AGGREGATORS Demand for food delivery spiked during the pandemic and the sector is slowing no signs of slowing down. Naim Maadad, CEO of Gates Hospitality, outlines the food delivery models defining the industry and how things are likely to play out in 2022.
With the work-from-home culture becoming more common, it is fair to say that a greater number of people are opting to order online and enjoy meals in the comfort of their own homes. I am of the opinion that food aggregators do not directly compete with the restaurant sector but rather complement it.
Observations Restaurant delivery has grown 20 percent in the last five years, and estimates indicate that global online food delivery sales will grow as high as USD 220 billion by 2023. While the boom in business may have been accelerated by the global impact of the pandemic, technology and successful business models have contributed a great deal as well.
What are the top trending food delivery models? In-house restaurant delivery fleets Some restaurant brands are taking a tactical approach to their businesses, merging their traditional culinary offerings and building their very own food delivery bike fleets. This approach provides total control, as the brand is able to regulate customer data, packaging and branding. To handle the complexity of logistics, many restaurants are reaping the benefits of using technology via delivery management software platforms. Increased third-party food delivery options The use of third-party delivery continues to be the most sought-after option for restaurants. It is considered an attractive way to reach unexplored territories and new customers.
Technology used to track food delivery data and patterns Having deep insight into delivery operations helps to ensure flawless deliveries, client preference tracking, packaging, marketing and product branding. Increased role of technology brands in this sector We have seen the way in which technology can assist food delivery platforms. Google began to offer food ordering and delivery linked from its search and Google Maps functions. Restaurants that choose to use this technology can have their offerings integrated. As the sector grows, technology giants are expected to invest further. Rise in food delivery kits Another popular trend among millennials, as well as other age groups, is the delivery of customized meal kits from renowned restaurant brands. Countless celebrity chefs are creating ready-to-cook meal kits with raw ingredients, with the result that the thrill of creating five-star dishes in the comfort of one’s own home has become trendy.
Studies into the food delivery sector found that revenue surged by over 103 percent during the global pandemic.
Besides food quality, there are other key factors that elevate the client experience, such as timely delivery and thoughtful packaging.
Increasing the customer base According to a report, revenues in online food delivery reached USD 302,826 million in 2021, while the number of users is expected to increase to almost 2.9 billion by 2025. Technology can greatly help delivery management systems, which also provide data tracking and analysis options.
Global boom Studies into the food delivery sector found that revenue surged by over 103 percent during the global pandemic. This growth is anticipated to continue well into 2022, as consumers place more online orders for food delivery than ever before.
Road safety Road safety has become a focus area due to the fact that the majority of orders are delivered by motorbike. Often, committed delivery times put greater pressure on drivers, so it is imperative that they are properly trained to follow the traffic rules and not compromise their own safety and that of other road users.
Predictions for 2022 Customers will expect the food delivery sector to come up with premium and high-quality delivery experiences. Therefore, food delivery brands will have to find new innovative ways to satisfy their clients’ needs, delivering creative and unique meal experiences.
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SPECIAL REPORT ALTERNATIVE LODGING Like so much of the way we live our lives, the travel and tourism industry has evolved in recent years, shaken up by the pandemic, technological advances and changing consumer demand. Today’s holidaymakers are utilizing new platforms to research and book their stays, while exploring a greater choice of experiences and accommodation than ever before, from hostels and health centers to luxury retreats and converted properties. Here, our industry experts give us the lowdown on the ever-expanding lodging scene and how today’s tourists are choosing their accommodation.
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P.58 ALTERNATIVE LODGING OPTIONS IN THE MIDDLE EAST
P.60 ALTERNATIVE LODGING: FROM REFINED TO RUSTIC
P.62 BOUTIQUE HOTELS AND GUESTHOUSES: SWIMMING AGAINST THE CURRENT
P.64 WHO'S LOOKING FOR A ROOM IN 2022?
HOSPITALITY NEWS ME | APR-MAY 2022
SPECIAL REPORT
ALTERNATIVE LODGING
ALTERNATIVE
LODGING OPTIONS IN THE MIDDLE EAST In the hospitality industry today, customers have a considerable number of alternatives compared to the options that were available only few years ago. But does that mean traditional hotels will see a decline in demand? Jad Shamseddin, COO of Aleph Hospitality, sheds light on some types of accommodation that are experiencing growth in the region.
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In collaboration with
Let’s take an example of a family of three that’s traveling and has a limited budget. If they are to stay in a hotel, they would likely need to share one room and eat out most of the time, since hotel food is normally more expensive. Alternatively, the same family can rent a one-bedroom apartment in a prime location, have all the space they need and a kitchen to cook their own meals. Thanks to some of their travel budget being freed up, they may even extend their stay and spend money at local attractions. Previously, this family may have never considered visiting destinations like Dubai, Doha or Riyadh. However, with alternative accommodation becoming more popular, it is now a viable option.
Busting the myths It’s a common misconception that alternative accommodation is causing a massive decline in demand for traditional hotels. Extensive studies have concluded that instead, destinations where alternative accommodation is offered and where platforms like Airbnb and HomeAway are operational have seen an increase in arrivals, and these offerings have actually opened up a whole new market and boosted tourism. In the Middle East, this increase in alternative accommodation is absolutely the best thing to happen – boosting tourism and unlocking destinations to new types of travelers. Simultaneously, traditional hotels continue to perform well and have kept their clientele. Eventually, with ever-evolving guest expectations, more and more hotel companies are being forced to reengineer products to not only suit a new generation of travelers but also respect the cultural shift in the way people consume, which is why meticulous customer segmentation is so important today.
What’s new? The region has witnessed a growing number of alternative accommodation types, some of which are listed below.
from mid- to high-end private homes and compounds distributed throughout key markets in the kingdom. It currently has over 300 units and is likely to double this number over the coming year.
Converted properties
This increase in alternative accommodation is boosting tourism and unlocking destinations to new types of travelers.
Hostels What was once considered a backpacker’s favorite has now become a highly soughtafter type of accommodation, even for those who’ve never dared share a room with a stranger.
Aparthotels The desire to stay within their social bubble and take advantage of self-catering facilities has driven many travelers to aparthotel accommodation. Consumers have been won over by the true home-away-fromhome experience. According to research, while serviced apartments have been generally successful at capturing a greater degree of short-term leisure demand over recent years, the core guest segment continues to be corporate long stays. Several companies catering to this segment have been launched across the region, including MABAAT HOMES, a Saudi homegrown company that was launched in 2019. The company’s digital platform onboards properties and manages them on behalf of owners, with offerings ranging
This recent trend turns heritage houses and buildings, as well as regular apartments and residences, into accommodation units for short and long stays in the region. Capitalizing on the buildings' charm, architecture, location and facilities, the emphasis here is on personalized service. Many owners of apartment or villas in the Middle East have converted their units into tourist or extended-stay accommodation, providing options to a segment of traveler wishing to enjoy a little escapism.
Tents and camps Individual tents can host two to five people, whereas mess tents can accommodate up to 30. These tents are used as alternatives to traditional hotels in seasonal destinations, namely on the beach or in the mountains. Some of these camping and glamping sites can be found in destinations such as Ras Al Khaimah (UAE), Al Ula (KSA) and Petra (Jordan). This type of accommodation also features tented kitchens and bathrooms. Furnishings vary from very basic ground sheets and carry mats to luxurious tents with double beds, bathtubs, cozy chairs and sun loungers on private terraces. Camps can also be constructed in special locations that are considered holiday destinations, using simple linear design and locally sourced materials. Communal toilets and kitchens are also often part of the offering. The beauty of such facilities is that if the destination does not create enough demand to sustain the business, you can simply move it to a new destination.
APR-MAY 2022 | HOSPITALITY NEWS ME
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SPECIAL REPORT
ALTERNATIVE LODGING
ALTERNATIVE LODGING:
FROM REFINED TO RUSTIC Encouraging a new wave of small hotels and local entrepreneurial ventures while valuing heritage and the environment is something Daniel During, principal and managing director of Thomas Klein International, feels strongly about. Here, he describes what the Middle East’s hospitality sector should be focusing on if it is to compete with other markets.
Back in 2015, I wrote an article about the need to turn on the genuine charm and stop the hyperbolic race to be the biggest and coolest, and have the tallest and latest, and instead focus on the local culture, geography, history and landscape. Well, with the latest Meraas developments in Hatta and various other locations in the Emirates, this need has at last been addressed. We finally have accommodation available in lodges nestled in nature, instead of resorts built around artificially created reefs, islands and beaches. The GCC has so much to offer that I always felt it was a pity to limit our touristic offering to city, beach and desert luxury resorts. There is a class of traveler today who looks beyond the luxury and seeks the experience.
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HOSPITALITY NEWS ME | APR-MAY 2022
The sensation of virgin soil between your toes, hearing birds chirping and listening to the sound of the wind blowing through the ghaf trees all have value beyond the price you pay for a hotel room. In our technology-obsessed world of e-meetings and conference calls, there are those who seek respite from it all: individuals who need time to think, develop ideas, design, create and synergize while walking - barefoot - on the sand or soil of remote locations.
Identifying the markets There are at least two markets willing to pay for a place to stay away from it all, where nature is the only neighbor. The first is the luxury market, one in which the GCC in general, and the UAE in particular, specialize.
The second was finally addressed by Dubai a few years ago with the creation of Rove hotels. This market is younger and has less available cash to spend on one room night, but travels more and spends a greater amount overall on room nights per year. Many of these travelers are geo-tourists; they seek beauty in destinations through their nature, heritage and people. For them, originality trumps luxury. Their trip is about the destination, not about the FF&E, the marketing network, the imported cheese from France or the spa therapist from Sweden. They are looking for true Arabian hospitality, and they do not necessarily want to be pampered or fluffed and buffed. They want to feel the heat on their skin, the dryness of the desert, the rocks under their
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feet and the sand between their toes. It is about the simplicity of nature and the charm of their hosts and their surroundings. This need for nature and lodges away from civilization has not yet been catered to in our part of the world. There is precious little to offer this demographic that is enchanting, original and within a USD 100-150 average rate band. The USD 400 to 500 a night price tag at the Hatta trail lodges is unaffordable for this market, and while I am not saying the Hatta lodges should lower their prices if they can sell their rooms at the current rates, what is apparent is the importance of serving the large market of digital nomads. There are also those of us – expats who live in the region – who seek time away from the glitz and urbanization that engulfs our daily lives. Think of the possibilities: families or groups of families just looking to get out of the city and reconnect, maybe learn a new sport or skill; friends who want to do yoga, meditate and detox from their stressful lives; a group of adventure seekers who wants to rock climb and cook over an open campfire; or a group who wants to learn Arabic in a setting that is wholly authentic and serene.
Environmental factors We would all like to feel that we are respectful of local ecology, certainly in areas of wild, natural beauty. A resort with a small carbon footprint is often more appealing to travelers, and while ecolodges around the world are addressing issues related to energy consumption and how to reduce their footprint, we in the Middle East are falling behind. With natural forms of energy at our fingertips, we should be at the forefront of solar-powered tents by the sea and windpowered cabins in the mountains.
Local cuisine Food should be limited to primarily indigenous items – grilled fish, salads, grains, pulses and stone-baked breads – that can be cooked simply and flavored with local ingredients. Furthermore, vegan and vegetarian food should be available. Living in harmony with nature means using meat substitutes and alternative sources of protein, of which there are plenty.
Health treatments Ayurvedic treatments, massage, yoga and meditation can all be performed without the need for expensive equipment or costly consultants.
This need for nature and lodges away from civilization has not yet been catered to in our part of the world.
Diving and beyond The natural wonders of our region, particularly diving spots, are bountiful, and while the accommodation aspect is often of little importance to serious divers, there is a huge opportunity to offer better hospitality options. Divers need a good, solid, reliable place, with knowledgeable staff, interesting rooms with hot showers and fresh food. Today, the choice is mainly between pricey luxury resorts or a budget hotel that’s mediocre at best. Beyond diving opportunities, the region is bursting with oases, waterfalls, cliffs and mountains. There are also many abandoned villages and stone houses that could be restored and re-purposed. Such opportunities provide new ways for governments to support small, private enterprise, to appeal to local families or
resident expatriates. With a governmentled initiative of startup funds or subsidies, planning and education, this segment could thrive. Even expats who are looking for a small, secondary job or investment could participate without the subsidies but with assistance on planning and access to lowrate capital. There are four key upsides for governments: 1. The restoration and safeguarding of heritage sites and the revitalization of abandoned areas 2. The fostering of a new culture of entrepreneurialism among the local population and a way for expats to feel tied to the long-term future of the country 3. It can encourage a sense of national pride for heritage sites and natural wonders, and offer a way to inspire local children and families to re-connect and cherish their land and legacy 4. It can change global perceptions of the region as all flash and no soul The region certainly needs some good press after the financial crisis. A government-led program that encourages grassroots entrepreneurialism, ecology and heritage will signal a laudable celebration of traditions and values through entrepreneurialism. Of course, it is imperative for any business to make money, but wouldn’t it be refreshing if hotels were also built to enhance the region and add value to the local hospitality offering? Long-term vision involves the long-term sustainability of the various sectors. We can’t maintain the pace of demolishing the old to build the new. We need to respect the ancient and develop our long-term plan based on our own local culture. So, my appeal goes out to both the government and potential investors. Is there anyone out there up for the challenge?
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SPECIAL REPORT
ALTERNATIVE LODGING
BOUTIQUE HOTELS AND GUESTHOUSES: SWIMMING AGAINST THE CURRENT As tourism slowly picks up after months of forced lethargy, the industry is now counting its casualties. However, guesthouses seem to have weathered the storm fairly well, as Nagi Morkos, founding and managing partner at Hodema consulting services, notes.
Following the Covid-19 crisis and a more acute sense of ecological responsibility, many travelers are now joining the quest for more sustainable and authentic trips. The trend to avoid standardized hotel experiences emerged a couple of years ago, but mostly applied to wealthy individuals who could afford the luxury of solitude and tailor-made services or lowbudget travelers who rented rooms in local homes. Now, the middle class is joining the movement and boosting alternative lodgings, such as guesthouses and boutique hotels. The fairly recent trend for client reviews and feedbacks being left in real time through apps and social networks has also reshuffled the conventional hospitality cards and benefited small establishments that do not have the visibility of chain hotels.
No request too large, no detail too small Let’s take a look at boutique hotels. The Middle East has a lengthy tradition of independent hotels, and international
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groups have only settled in the region since the 1970s, largely in big cities. Years have gone by, and long-established hotels have started revamping their properties to attract tourists. Investors thus saw an opportunity to use these mid-size premises to open boutique hotels, following the success story of the genre pioneer the Hotel Albergo, established in a traditional Lebanese house in the heart of Beirut in the 1930s. The reason boutique hotels have become such a hit is that they make you feel special and unique. The key words today are local, niche, authentic and unique. Travelers want to spend their money on a different experience. As most boutique hotels are in the mid- and high-end segments, international hotel brands saw the threat and joined the movement by starting their own small-scale brands in the luxury segment. From Curio Collection by Hilton to Alila by Hyatt and Anantara, the industry’s big names have followed the trend. Others are rising through the industry’s ranks thanks to the boutique
hotel concept: Edition, The Red Carnation Hotel Collection, Oetker Collection or Zannier Hotels, to name a few.
Boutique hotels in the Middle East Gulf countries provided an ideal stomping ground for boutique hotels, and their success has proved investors right. In the Emirates, Dubai specifically, the competition is on in the race for luxury. The Zaya Nurai Island in Abu Dhabi, the Anantara Sir Bani Yas Island Al Sahel Villa Resort and the Kingfisher Lodge Kalba in Sharjah feature amazing views and restricted access. Others, such as the Melia Desert Palm Dubai, the Park Regis Boutique Hotel and the Merchant House in Bahrain, are closer to town. One of the particularities of boutique hotels is that they tend to blend into their surroundings, sometimes revamping old traditional houses or building new ones as if they were always there. Oman, Egypt and Jordan – famous for their stunning nature – have mastered the concept and are taking advantage of
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the surrounding environment. In Egypt, the Al Moudira Hotel is a few kilometers away from the Valley of the Queens necropolis, while the Adrere Amellal in Siwa transports you to another time, with no electricity and natural springs. Oman also boasts some of the most beautiful scenery, with the Musadam peninsula and the mountains of Jabal Akhdar. The boutique hotels Alila Jabal Akhdar and Six Senses Zighy Bay are firmly focused on luxury and ecology, with buildings blending into the surrounding nature. Jordan, despite being more understated, has started its own luxury segment. The Ma’in Hot Spring and Wadi Rum both have their boutique hotels, the first with a spa near the waterfalls and the second with Bedouin tents. In Cairo and Beirut, there’s more of a city vibe, with traditional buildings being turned into small hotels with a maximum of 25 rooms. From the Hotel Albergo in Lebanon to La Belle Epoque, le Gabriel or the 1920 in Egypt’s capital, visitors will experience the golden age of these cities today in
economic and social turmoil. These properties do not bet on extra facilities, such as spas or meeting rooms, to attract clients; the aim is to make you travel back in time in a cozy home. In Lebanon, the segment is not as clear cut. In the last few years, boutique hotels have flourished across the county. However, they are often family run and not as extravagant and upscale as their Gulf counterparts. Aleph Boutique Hotel in Byblos, Beit Al Batroun and Nazel Saada Boutique Hotel in Batroun have midrange prices that have drastically fallen since the economic collapse of the country.
The reason boutique hotels have become such a hit is that they make you feel special and unique. Living the local life So, what is the difference between a boutique hotel and a guesthouse? Well, the line is blurred, as guesthouses are also surfing the authenticity and niche wave.
Usually, the latter are smaller structures as they often occupy private homes and serve the low to mid-market. Guesthouses are perfect for visitors wanting to connect with the locals and experience the typical lifestyle. Owners provide activities, such as cooking, wine tasting, painting and so forth. Lebanon has become a reference in the region, with around 138 of its guesthouses spread out in the mountains and by the sea. L’Hôte Libanais has been listing authentic guesthouses and promoting rural and sustainable tourism for more than a decade. In Egypt, locals have been welcoming visitors for some time, as there are enough tourists to fill all types of lodgings. In Cairo, prices remain affordable, even with a view of the pyramids. In Aswan and Sharm El-Sheikh, both touristic hotspots, prices are rising. With the economic situation uncertain in most countries in the region, guesthouses can provide easy entry into the hospitality business. But the lack of regulation regarding these niche establishments makes it difficult to know what the future holds.
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SPECIAL REPORT
ALTERNATIVE LODGING
WHO'S LOOKING FOR
A ROOM IN 2022? As the world enters post-pandemic mode, Christian Salloum, managing director of BrandPortunity F&B consulting, explores the trends that are set to shape hospitality and the companies shaking up the competition for online bookings.
The tourism industry is beginning to see an increase in active inquiries compared to the year that Covid-19 reared its ugly head and invaded the world. We are all familiar with the likes of booking.com, which boasts 27 million total listings in more than 130,000 destinations, and Airbnb, with 5.6 million active listings in 100,000 cities worldwide. Interestingly, Airbnb outstrips the combined listings of hotel giants Marriott International, Intercontinental Hotel Group, Accor Hotel Group, Hilton Worldwide and Wyndham, with their combined 3.9 million listings. While the pandemic has affected this sector, following the implementation of Covid-19 regulations and safety and hygiene rules, the industry is preparing for easier international movement and is showing positive signs of recovery.
What sort of lodgings are available? Finding a suitable place to stay is one of the most time-consuming activities of planning a trip. Various types of accommodation and alternative lodgings — boutique hotels, all-inclusive resorts, private vacation rentals, hostels and motels, Airbnb and wellness retreats — are available on easy-to-book online platforms, and there are several newcomers on the scene.
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Tripping.com As one of the leading search engines for holiday rooms and villa rentals, tripping.com hosts over 8 million properties in 150,000 destinations. They are pioneers of long-term rentals and a one-stop-shop for holiday homes. They've partnered with various virtual reality businesses to allow users to compare rentals across various providers. tripping.com
HomeToGo HomeToGo.com is the world's largest search engine for vacation rentals, with over 18 million offerings in over 200 countries. The platform integrates more than 1,300 providers, including booking.com, Airbnb, Vrbo, Expedia and TripAdvisor. HomeToGo.com simplifies the tedious process of finding somewhere to stay by curating the best offers in one easy-to-use space. hometogo.com
FlipKey Under the TripAdvisor umbrella, FlipKey is Airbnb's main competitor. It provides travelers with domestic and international offerings, property descriptions and availability. It has user-friendly parameters for accommodation, such as budget and family-friendly, and holiday types,
including adventure or luxury. FlipKey has a growing inventory of over 300,000 properties in over 160 countries. flipkey.com
OneFineStay Owned by Accor, OneFineStay is gaining momentum in the holiday rental market for travelers seeking five-star experiences and amenities. The platform has over 10,000 luxury vacation rentals in spectacular resort destinations and cities around the world. Each property is handpicked and undergoes an extreme vetting process. OneFineStay has a team of dedicated travel concierge professionals to help you book your stay. onefinestay.com
Vrbo Vrbo is part of the Expedia Group. It quickly became one of the leading vacation rental platforms in the industry. Vrbo allows travelers to book entire properties for short and long-term rentals. The platform allows you to choose your accommodation type and also gives you additional preference choices, such as on the beach, pet-friendly and homes offering free cancelation. vrbo.com
HouseTrip HouseTrip is coined the Airbnb of Europe,
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and it's a company to watch. The new online holiday rental marketplace is relatively undiscovered, so it's a great time to get listed for the long-term benefits and get a head start on other properties in your area. It's completely free to list your property. housetrip.com
Luxury Retreats Acquired by Airbnb, Luxury Retreats offers a plethora of unforgettable experiences and extravagant luxury villas and cabins. The platform has a carefully curated portfolio of 4,000 properties in over 100 destinations. You can choose from beach escapes and city breaks or vast properties for large groups or corporate retreats. luxuryretreats.villas
Agoda Homes Agoda Homes is the holiday rental offering arm of Agoda. You'll find almost 1 million apartments, vacation rentals, private villas and bungalows to choose from. agoda.com/homes
Homestay Homestay is a genuine hosting experience, and you'll get to stay in someone's home, have the opportunity to meet the locals
and experience a new culture. Homestay is more about an immersive experience than just a place to stay. homestay.com
and looked after rather than sitting empty. Usually, you'd stay for free in return for looking after the property, tending the garden and even caring for beloved pets. trustedhousesitters.com
RVShare
As opportunities to travel return, we expect to see more people looking for exciting experiences, fun accommodation and attractive offers.
Blueground Blueground specializes in stays of over 30 days in furnished accommodation, sometimes with limited amenities, such as Wi-Fi, towels, linens, kitchen equipment and utensils. Blueground has 5,000 properties, which are primarily located across the U.S., Middle East and Europe. theblueground.com
Trusted House Sitters This is a popular movement that encourages the concept of house sitting. Many homeowners who want to travel would prefer their homes to be occupied
RVShare is an excellent alternative for adventurous travelers who want to continue to travel to mountains, beaches or cities. You'll find rental campervans, Airstreams, caravans and other mobile units instead of an apartment or villa. You can sleep in a different place each night, cook for yourself and explore new places. Think of RVShare as the mobile version of Airbnb, attracting millions of campers each year. rvshare.com The Airbnb business model has been successfully used time and time again. As opportunities to travel slowly return, we expect to see more and more people looking for exciting experiences, fun accommodation, attractive offers and flexibility. We will continue to monitor the trends as they evolve in the travel and lodging sector and provide you with more fascinating insights in the future.
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SOLUTIONS
MANAGEMENT
In collaboration with
HOW TO FOSTER INNOVATION AND
OPERATIONAL EXCELLENCE It takes much more than a healthy balance sheet for a business to thrive. Michael Donald, co-founder of Halo Business Consulting, discusses how to optimize resources and efficiencies, encourage and implement organizational change, and create a culture that accelerates innovation.
Athletes who adopt a mentality of driving continuous improvement by setting goals, analyzing performance and implementing and measuring improvement are generally the sportspeople who dominate their discipline over many years. Achievement in business often follows a similar path, and success in the hospitality industry is no exception. Creating a culture that continuously challenges itself to do better, effectively communicating goals and strategies, empowering employees to try new things and supporting them as they grow is integral to innovation.
Why now? Innovation is, and always has been, a huge factor in success; however, the art of applying innovation to achieve specific goals and complete tasks is much newer. There are four main reasons why companies look to innovation to solve specific challenges. • Revenue generation • Cost reduction • Drive employee engagement • Increase customer satisfaction In an industry that has experienced a huge downturn in occupancy over the past two years, a sector that is seeing huge increases in energy costs and inflation on supplies, facing a recruitment and retention crisis, all while adapting to the biggest shift in the way we live and work in our lifetime, it is no wonder that innovation and operational excellence are at the top of the agenda for many organizations. Innovation is about communicating values, both in what you say and what you do. It is about building a culture that encourages a team to challenge existing processes in an environment that welcomes the opportunity to act on feedback and try new things.
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Building a culture of innovation The best time to start building a culture of innovation in your business is the day you start. If you have yet to do this, then the second-best time is today.
Innovation is about communicating values, both in what you say and what you do.
1. Clear communication Make sure that all of your lines of communication with employees are aligned and consistent. 2. Values Company values should resonate and be aligned with those of your employees. They should see that the actions of leaders match their words, feel that their ideas are valued, welcomed and acted upon. 3. Daily routine An innovative culture should naturally generate bursts of energy and enthusiasm within your team. This energy can be easily wasted if not celebrated. Include daily wins and recent data during team briefings, and share feedback, promoting an open forum for sharing thoughts and capturing ideas. Assign roles and responsibilities to all team members so that they feel invested. 4. Infrastructure Empower your team to champion innovation across your business. Give them the tools and the time to gather data and feedback from internal and external customers and to prioritize opportunities. Support them to find root causes and suggest solutions, and trust them to
implement plans with timelines and set review stages rather than micromanaging and looking for immediate change. Encourage everyone in your organization to share their thoughts and feedback. Openly share this data, be transparent as you review progress, always seek to improve the process and use data to support your decisions. 5. Learn from others In 2001, when the hospitality operator formerly known as Starwood Hotels & Resorts embraced Six Sigma to drive its quality improvement strategy, it was the first hospitality company to do so. It wasn’t, however, the first company to do this. Starwood Hotels & Resorts was simply adopting an initiative that had been heavily geared toward the manufacturing industry in companies such as Motorola and General Electric, adapting it to suit its business model. This injected the organization with a culture of innovation. Great ideas can come from anywhere but are simply the starting point. These ideas must be honed and tailored to your business before evolving into something really unique and innovative. 6. Collaborations We have spoken about how important it is that employees share the same values as the business they work for. The same rule applies to external partners, whether this it through brand collaboration or working with suppliers or consultants. In addition, an innovative partner can often inspire ideas and processes that can completely reimagine the way you do business and fasttrack your work culture transformation. gohalo.co.uk
HUMAN RESOURCES
In collaboration with
WHY INSPIRATION MATTERS In a world obsessed with social media and virtual reality, Mark Dickinson of DONE! Hospitality Training Solutions examines how managers can create a corporate culture that inspires each and every employee.
Inspiration is not just a buzzword to be thrown around by motivational speakers or to be found in YouTube videos. Inspiration is an essential part of a full and complete life.
Who killed our inspiration? In our oversaturated world, we can find it difficult to be inspired. The oversupply of wonder can cause us to become somewhat immune to life’s magic moments. Then there’s work to consider; just the thought of it makes us feel uninspired, as the frustrations of rules, deadlines and expectations loom large. Our minds create a comparison between the “inspiration” we have seen online and the real world. We begin to look around and ask: "Why can't I work for an inspiring person? Why can't I live in one of these rose-tinted worlds where everything is awesome?” And so our boredom with the ordinary increases, our desire to perform decreases, and we become lost in a state of averageness. We live unaware of our comfort zone until an event occurs — or someone or something comes along to shake our world — to make us realize that we are far from where we had originally intended to be. In fact, we are uninspired.
which in turn will accelerate the growth of an organization. It is counter-intuitive to traditional ways of managing, but to those rising up to positions of leadership today, it is far more natural. Managers must invent ways of creating progress, showing others the value of progress. Abundant rewards and celebrations must be encouraged to promote a culture of constant recognition of great achievements among the team. • Create crazy goals • Launch collaboration moments • Bring a bag of candy for everyone • Buy donuts once in a while • Do the unexpected
• Dream up simple things that thrill and do them together The more that progress and success is anchored into an organization's DNA, the more likely it is that the team will be inspired. Adding the unusual and unexpected to the work environment, inviting team members to create, play and participate will create an inspirational atmosphere where people believe that their contribution makes a difference. As they progress, they will be inspired to contribute more. Go after it; don't just think about it. Fight to be an inspiration and lead the powerful change that your organization needs to inspire others.
It is in movement that we progress and in progress that we find our growth.
Getting inspired Because inspiration matters, we need to know how to reach a state of being inspired, and that requires a change to our status quo. We must move, for it is in movement that we progress and in progress that we find our growth. Growth feeds inspiration, and inspiration powers performance. The more that someone feels the wind in their sails, the faster they will go, the more creative they will become, the more they will unleash their potential,
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PRODUCT ZONE
EQUIPMENT
WHAT MATTERS TO
PACKAGING IN 2022
From material to design, style and colors, countless products will soon be in packages that are stronger, more sustainable and "smarter." According to Vantage Market Research, the global smart packaging market is expected to reach over USD 33 billion by 2028, a massive leap from USD 13.88 billion in 2021. The report indicates that increasing smart packaging, which is used to extend
From returnable or upcycled packaging to antimicrobial packaging, bioplastics and metaverse packaging, Hospitality News Middle East highlights the main trends in packaging this year and what brands need to take into consideration by talking to two professionals in the field. shelf life, as well as traceability of food items, is likely to see a positive impact on industry growth in the coming years. Smart packaging is an amalgamation of science, technology and specialized materials that improves functionality by engineering intelligent and active packaging in traditional packages. It also helps to prevent spoilage of food, improve food product nature, such as taste, flavor
and aroma, and helps in premium pricing, brand protection and waste reduction.
Sustainable packaging
by clearly displaying the number of calories or other graphics to support the message communicated to consumers about the product.
In the current, environmentally conscious climate, reducing overpackaging has become a necessity. Packaging design should adhere to principles of sustainable packaging, namely the 3Rs: reduce, recycle and reuse.
Digital packaging and e-commerce
SOHA ATALLAH LibanPack director and WPO vice president libanpack.org
On-the-go lifestyle and snack packaging As more people eat and drink on the go, consumers want light packaging that is straightforward to use.
Convenience In addition to packaging that is easy to transport and store at home, consumers prefer simple to hold, open, use and reseal packages. For example, zipper bags are easy to open for consumers of all ages.
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As more people are buying consumer products online, what is effective on grocery store shelves may well be too subtle or simply too small to jump out on a smartphone. Furthermore, companies should consider including a scannable code on packaging that can connect consumers to the company's website or even provide useful information on the product in question, such as recipe ideas.
Healthy lifestyle Consumers today are more concerned about eating healthy and their diet. Packaging design should reflect the fact that the product is natural and healthy
Packaging is evolving, driven by factors such as the rise of e-commerce, consumer needs and sustainability, to name a few. Covid-19 has also greatly impacted this market, not to mention the importance consumers place on the presentation of the product.
Fashionable packaging and limited-edition packaging Packaging is just like fashion, that’s why you should adapt your packaging to different occasions, such as Christmas, Easter or Valentine’s Day. Companies should consider investing in limitededition packaging. For instance global brands, such as Coca Cola, Evian and others, often launch limited editions at certain times of the year.
Disruptive design in packaging and branding
MAYA KARANOUH CEO and co-founder of TAG Brands tagbrandsglobal.com Change has always been the order of the day, and this has never been truer. The traditional rulebook went out the window as a new window opened, one that is digital and full of possibilities. With consumers spending more time in the virtual world, brands have shifted their attention to a new playing field. What follows are three elements that brands are taking to heart in the hope of meeting their audiences’ needs online and, on rare occasions, in real life.
Highly researched packaging today seems overly designed and therefore no longer grabs the same attention brands expect. Today’s consumers want to see a different side to their favorite brands, one that comes across as more natural. The layout doesn’t have to be concise; the lettering of the words used can be sporadic and the overall design can appear to give off a playful vibe. In other words, disruptive packaging now signals to consumers that their brands do not always play by the rules.
Metaverse packaging With an almost untapped market online and a relentless need for consumers to set themselves apart from others, owning, following or even adopting a brand has now become a powerful instigator to individuality. Futuristic designs have risen to the top of the list, and consumers can’t seem to get enough. Dynamic packaging patterns riddled with crisp hypermodern lines offered by brands online are some of
the most sought-after additions, so much so that it is fair to assume that what the box looks like is as important as what’s in it.
Packaging for a cause Inclusivity is a trending topic brands are taking to heart. It is a new space that companies are using to push their products to market and, in so doing, adapting their packaging to fit the messaging. In riding the trend, brands themselves are taking back some of the power and championing various causes to fit their mission and vision by altering their packaging. Again, the rules here have changed and so too have the designs, which now alternate to better reflect the cause a brand chooses to promote. As exciting as all this may seem, change is afoot and brands are no longer waiting to see what evolves. Instead, they are being bolder, more daring and even unusually experimental to remain relevant, both on and off screen.
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PRODUCT ZONE
FOOD
In collaboration with
JUST DESSERTS From traditional favorites to dairy-free, low-carb options, sweet treats have evolved to become an essential component in modern food trends, particularly in the Middle East, as Natalya Latypova, managing director of Glee Hospitality Solutions, explains.
In the UAE, the popularity of pastries and other sweet treats has always been closely associated with the cultural significance of coffee. The recent specialty coffee craze seen in the region has led to an increase in pastry demand. Every coffee shop is focused on attempting to offer something unique to accompany its specialty coffees.
Latest trends We have noticed a significant boom in demand for Asian-inspired pastries and desserts. This began with the emergence of brands such as Yamanote, Keki and Moishi and has continued with the launch of companies like Otaku, which serves high-quality Japanese pancakes with a local twist. In the past year alone, many trends have emerged from South Korea. This may be a result of the K-Pop cultural phenomenon and/or increased exposure to shows like Squid Game. South Korea is in the midst of a cultural explosion, and almost all Korean trends are gaining traction. In terms of Korean desserts, we are witnessing greater demand for Korean cakes that feature minimalist design and animal-shaped desserts accompanied by written notes. Overall, the latest desserts originate from South East Asia, with a massive worldwide adoption rate. Flavors include black sesame, matcha, ube purple yam, tea-infused desserts and rice-infused desserts, such as mocha in various flavours and forms, such as muffins, brownies and so forth.
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Furthermore, the market for desserts that cater to specific dietary preferences has grown. Those adhering to vegan, ketogenic or paleo diets are now able to enjoy a greater selection of dessert products tailored to their individual requirements. Desserts that traditionally required ingredients such as eggs, dairy and sugar have been recreated in recent years by incorporating alternative vegan, low-carb and sugar-free ingredients. This has not only expanded the overall market potential but has also created a more inclusive market that now garners interest from customers who were not able to indulge in such dishes previously.
Best innovations in pastry The market for desserts has become far more discerning and quality-driven, which has generated an even greater interest in micro bakeries that focus on highquality, small-batch productions versus mass-produced goods. The quality of ingredients and technological innovations in processing/preparation are now key factors in giving micro bakeries a greater competitive edge in the market. Locally, outlets such as the newly launched artisanal bakery Bageri Form in Dubai Design District is a perfect example of this concept, offering Scandinavian-inspired bakes amid a beautifully designed interior.
The icing on the cake
Overall, the latest desserts originate from South East Asia, with a massive worldwide adoption rate. Social media has also been driving awareness and demand for dessert recipes. The boom of the Tiktok platform, stemming from the pandemic era of 2020 to the present day, has seen many Tiktokkers posting dessert recipes that have quickly gained online popularity. These trends, in turn, continue to inspire pastry suppliers and bakeries to ensure their menus stay current, relevant and innovative.
Despite being a highly competitive market segment, the pastries segment still has potential for growth. The trend toward a more health-conscious lifestyle and demand for unexplored ingredients and recipes have paved the way for new pastry offerings that are crafted with wholesome alternatives and/or more exotic ingredients. In addition, social media has created a greater global connection with international trends. Dependence on food delivery apps has created direct access to ordering both convenience pastry goods and artisanal baked selections that may not have been as readily available in the past.
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PRODUCT ZONE
FOOD
PASTRY PREFERENCES With pastry satisfying the sweet cravings of millions of consumers around the world, we spoke to eight chefs about which products are staples in their kitchens and the brands they rely on for their sweet creations.
SYLVAIN ARTHUS
CHARLES AZAR
HAMZA MOWAFAQ ALI
Deputy CEO for F&B operation and executive chef Gourmania international, Bukhamseen group, Kuwait gourmania.com.kw
Master consultant chef CA Consultancy Services Charlesazar.co
Head pastry chef Great British Restaurant – Dukes the Palm, A Royal Hideaway Hotel barcelo.com/en-ae/dukes-the-palm-royalhideaway
Butter is my favorite product, and Echire and Isigny are two of my go-to brands. I was born in a region of France that’s famous for its butter, so I have eaten great butter from a young age. Whether I’m creating croissants or puff pastry, high-quality butter is an essential component.
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Chocolate is a magical product that’s incredibly versatile. It can be molded into different shapes and forms. Cacao Barry chocolate is an excellent product because it is made from the finest and most natural ingredients in the world. It contains no chemicals or preservatives.
Chocolate is by far the most important ingredient in pastry, and I am a fan of both Valrhona and Callebaut in my creations.
HUGO SIPP
SAHAR PARHAM AL AWADHI
Executive pastry chef Barriere Group, Abu Dhabi
Pastry chef
One of my favorite products is chocolate and different kinds of praline. I use Valrhona in my recipes, a brand which I am proud to be a Cercle V member of. It is wonderful to have the opportunity to meet renowned chefs from across the region, and the Valrhona team in the UAE are amazing.
Because fat is a binding agent, butter is essential in bringing together all the elements and flavors to add a beautiful richness to everything. It also provides texture and structure, and simple manipulation of how we alter its temperature and choosing when to incorporate it yields unique results in the end product.
WASSIM ORFALI Orfali Bros Bistro orfalibrosbistro.com I constantly work with chocolate, so it is my preferred pastry product. My favorite brand is Valrhona chocolate because it allows the perfect crystallization of cocoa butter. It can be used in tempering and gives an exceptional shine and glaze. I particularly love using it in mousse, for it always produces a perfect texture.
Bordier butter is prepared using traditional methods and contains less water. This means that the butter is made with extreme attention to detail to provide the most exceptional flavor.
JOSEPH DOMINIC SAMUEL Head pastry chef and kitchen manager Lillebite Pastry Lillebite.com Everyone enjoys mini cupcakes, so they are fundamental in our pastry shop. I thoroughly enjoy working with Callebaut. It's a trustworthy, high-quality brand that I've been using for a very long time.
RASIKA LAKNATH WEERASINGHE
FADI KURDI
Executive pastry chef Four Seasons Hotel Abu Dhabi, AL Maryah Island fourseasons.com/abudhabi
Executive chef Fk cheffadikurdi.com
Premium chocolates are rich in flavor and have an exquisitely velvety texture.
Our essential pastry product is chocolate. It’s the one thing in this world that matters to all sweet industries, as without chocolate, something is lacking.
Valrhona has created a range of unique and recognizable aromatic profiles by perfecting techniques for enhancing the flavor of rare cocoa beans that are grown on land masterfully selected for their terroir. Today, leading pastry chefs and discerning gourmets rely on Valrhona’s expertise to experience the best that chocolate can offer.
Callebaut chocolate is my preference in the kitchen. It has the most refined, delectable taste, and Callebaut is legendary in this field. During the war years and the interbellum, chocolatiers and bakers could hardly find any ingredients for their sweet delights, not to mention chocolate. The Callebaut family never failed to provide this exceptional ingredient, however.
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PRODUCT ZONE
BEVERAGE
TRADE PROFESSIONALS’ TAKE ON BOTTLED
COCKTAILS The world of cocktails is not what it used to be, with pre-mixed products taking the lead. Here’s what the trade professionals have to say about the rising trend for bottled varieties.
Importance of label checking for ready-mixed cocktails
NAJIB MOUTRAN Wine specialist
At a street market, a young woman with a colorful, aromatic tasting shooter asked me: “Would you like to try a homemade strawberry margarita? “Yes, of course!” I replied. I was pleasantly surprised by the good balance, structure, freshness, alcohol and sugar content. Yet when I asked to see the label, which featured pretty fruit illustrations and handwritten ingredients, I found myself wondering what the alcohol content, shelf life and residual sugar content were. And here lies the issue. The issue in a premixed cocktail is in the texture of the finished beverage. Homogenizing and preserving the appealing look once it's poured in your glass is more challenging than adding a touch of garnish to a lowball glass. Behind a bar, the alcohol
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content of the blend is not an issue and is never discussed with your favorite bartender. But away from the bar, techniques and equipment are required to preserve the cocktail for a longer time. Alcohol industry giants, big brands and local producers, the majority of which have faced dips in consumption, have had to shift to the premixed cocktails, developing new product ranges: ready-to-drink mojito, long island and bloody Mary alternatives, for example. For safe consumption always choose brands and references that are compliant with all labeling regulations. Before any purchase, turn the bottle and check the back label. Only then should you chill, shake well and serve. Cheers!
VARIA DELLALIAN Customer marketing executive, Levant and Turkey Bacardi Limited bacardilimited.com instagram.com/whisky_marvel
Key trends
What’s coming
The rise in demand for bottled cocktails was triggered by the pandemic when consumers started looking for high-quality drinks that could be served at home gatherings. Beverage companies, bars, restaurants and even bartenders started bottling cocktails and delivering them to customers. Negroni, old fashioned, gin basil and Bloody Mary are among the most famous.
I believe that the bottled cocktail trend is here to stay and even grow, as consumers now have the choice to enjoy quality cocktails wherever they go.
Main players There are many brands that offer bottled cocktails to consumers. For example, at Bacardi Limited Company, we have the Bacardi Daiquiri, Bacardi Mojito and Martini Spritz. These are all bottled cocktails produced by a beverage company.
Role of restaurants Many bars used to prebatch cocktails and serve them at the bar in small quantities. However, I am noticing bottled cocktails being served at bars in larger sizes (70cl or 1l), so guests are purchasing such bottles instead of a bottle of wine or any other spirit. The added value for restaurants is quicker Service, delicious cocktails, happy customers and extra revenue.
We also have several companies in Lebanon that are serving high-quality bottled cocktails.
OLSON WILLIAM PEREIRA Bar consultant instagram.com/eye_of_a_bartender
Trends The bottled cocktail market is estimated to reach USD 42.80 billion by 2028 and grow a CAGR of 7.90 percent. The pandemic led
to increased home consumption which is what sparked this movement, although bottled cocktails have existed for a long time. Non-store distribution (cocktail bars) has elevated the standard in this category, which prompted larger companies to enter the game. Currently, this market is divided into innovative and boutique products offered by craft cocktail bars and bigger players dominating with pre-mixed drinks. We are also seeing craft spirit distilleries entering the field.
Top brands - Slow and Low - Tayer - Batch and Bottled - Mirror Margarita
The future The bottled cocktail trend is definitely here to stay. It's a great way to introduce the masses to the amazing world of craft cocktails. It will only get bigger and better, with developing countries joining the game.
Bottled cocktails in restaurants High-volume bars have always been batching cocktails. Bottled cocktails work on a similar concept but with greater emphasis on shelf life. It’s a good takeaway option, wherein incremental revenue can be generated. This can also be incorporated into brunches to reduce workload and places where skills are limited can adopt this to enhance their current offering.
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PRODUCT ZONE
BEVERAGE
A SELECTION OF THE MOST RENOWNED BOTTLED COCKTAILS Premade cocktails are trending, here are excellent ones selected for you by HN.
SUNDAY’S FINEST “GOLD STANDARD”
SLOW AND LOW COFFEE OLD FASHIONED Slow and Low Rock & Rye is a bottled cocktail that has been around for a while now, but the newest member of the family arrived just this fall. Coffee Old Fashioned is a caffeine-infused take on the classic, made with rye whiskey, Intelligentsia coffee, honey, demerara, Angostura bitters, and orange peel. drinkslowandlow.com
THE AVIATION BY ON THE ROCK The Aviation, is a throwback to the era when airplanes were brand new. This classic gin cocktail, The Aviation, is crafted with Larios London Dry Gin, and flavors of dry cherry, lemon, and violet. ontherockscocktails.com
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Sunday's Finest introduces the Gold Fashioned, the world's first luxury ready-toserve cocktail. Created by award-winning bartender and spirits producer, Robert Haynes, the Gold Fashioned is a perfectly balanced, unparalleled cocktail experience born of the challenge to recreate the ultimate version of the world’s most iconic drink. The Gold Fashioned is made using a blend of 8-Year Kentucky Straight Bourbon with 5-Year Indiana Straight Rye Whiskey for the perfect balance of richness, spice, and character. thegoldfashioned.com
MISTER KATZ BY ROCK & RYE Rock & Rye is an authentic pre-mixed American drink. A blend of rye whiskey, rock candy sugar, sour cherries, cinnamon, and citrus. lacrossedistilling.co/rockand-rye
THE CLASSIC 5 BY DRNXMYTH A collective of bartenders, cocktail aficionados, hosts, and drink artists came together around a shared interest to bring the magic of craft cocktails beyond the bar to people everywhere. Full of flavor twists, fresh ingredients, and refreshing tastes. drnxmyth.com
SMALL HAND COCKTAILS These bottled cocktails are crafted with real food ingredients: freshly pressed pineapples, real passionfruit and plum, freshly crushed cucumbers, and pure citrus juices. smallhandcocktails.com
THE HOME OF BRANDS
TOGETHER WE WILL SHAPE
A DYNAMIC ECONOMY
FRANCHISING BRANDS IN LEBANON
lfalebanon.com
JOIN THE FAMILY
PRODUCT ZONE
CHOCOMANIA
AN EXTREMELY ENTICING
ENTREMET EFENDI Nutty, fruity and perfectly chocolatey, this recipe by Chef Marc Pauquet of The CHOCOLATE ACADEMY™ hits all the high notes.
CRUNCHY BASE Ingredients 70g whole hazelnuts 70g pistachios 50g Callebaut Cocoa Nibs 150g chopped dried apricots 150g dried figs 200g Callebaut Milk Chocolate Recipe N° 823 460g Callebaut Hazelnut Praline Preparation Roast and grind the whole hazelnuts, pistachios and cocoa nibs in a food processor. Mix the dried apricots and dried figs into a paste in the food processor. Temper the chocolate and praline before adding the fruits. TURKISH COFFEE BAVARIAN CREAM Ingredients 400g 3.6 percent full-cream milk 50g Turkish coffee beans 100g cream 100g egg yolks 100g sugar 75g gelatin 400g whipped cream
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Preparation Roast the coffee beans in the oven at 130 degrees. Infuse the beans in boiling milk for five minutes. Strain and remeasure the initial weight of the milk. Mix the cream, egg yolks and sugar into the milk and boil at 85 degrees. Add the gelatin and let the mixture cool. Fold in the whipped cream when the mixture reaches 30 degrees. MILK CHOCOLATE GLAZE Ingredients 75g water 150g sugar 150g glucose 100g cream 60g gelatin 150g Callebaut Milk Chocolate Recipe N° 823 Preparation Boil the water, sugar and glucose at 105 degrees. Add the cream and then the gelatin. Combine the milk chocolate to the mix and emulsify with a hand blender. EMF Middle East t. +961 9 938732 | info@emf-me.com www.emf-me.com
NEW PRODUCTS
ON THE MARKET Invest in the right products and equipment to make cooking and other functions easier. Here’s a good place to start.
NEXUS FOLDING TABLES
OPERAPRIMA Pizzerias can sometimes struggle to find pizza-makers that are able to roll out pizza dough.
High-Performance tables that fuse metal and wood together and redefine the classic folding table into a piece of furniture that stands out on its own. INTERMETAL intermetal.com
OperaPrima takes just a short time to gently roll out the dough and create a pizza with a defined edge. It can prepare about 200 pizza bases in an hour. Another plus point is that it doesn't take long to learn to use the OperaPrima and you certainly don't need to be a qualified pizzaiolo to soon be turning out great pizzas. OPERAPRIMA https://www.youtube.com/ watch?v=5ijzgwC5sVY
PHILIPS MEDIASUITE Check in to the future: The new slick and stylish, Netflix-ready, Philips MediaSuite TVs with Chromecast built-in™ bring all the latest innovations from Europe’s most popular hospitality TV family into a brand new, near bezel-free design, backed by the latest Android software and security, and new cost-saving energy efficiency and hygiene-focused features. PHILIPS PROFESSIONAL DISPLAY SOLUTIONS ppds.com
RATIONAL
MON T FRANCE Mon T France offers the highest quality organic loose teas, created and packaged in France, tasted in a revolutionary way with the Bombilla straw. JRM COMPANY montfrance.com
KIRI GREEK STYLE CHEESE A unique recipe combining the goodness of Kiri rich cream with the fresh taste of yogurt. Made from fresh yogurt and cream, the square portions are rich in protein and perfect for a variety of healthy and indulgent recipes. BEL GROUP groupe-bel.com
iVario The iVario Pro 2-S and 2-XS unit lines each have two pans, which makes their use even more flexible, as different cooking tasks can be performed in parallel. They have become particularly well established in restaurant and hotel kitchens, where they replace stoves, pots, pans, deep-fat fryers and bain-marie without compromising on food quality. The iVario is also no stranger to digitalisation. It usually takes just a few simple steps to connect it to the user via ConnectedCooking using a smartphone, tablet or PC. RATIONAL Kitchen and Catering Equipment Trading FZCO rational-online.com
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