Hospitality News ME # 143

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demand for technology is increasing in the food and beverage sectors due to digital opportunities and consumers’ focus on health.

Nouhad Dammous (June 11, 2021)

Late editor-in-chief Docteur Honoris Causa

A POSITIVE OUTLOOK FOR 2023

Hospitality News Middle East’s editorial team forecasts the trends that will shape the hospitality industry in the new year.

As the business world shifts its mindset to adopt hybrid models and work-fromanywhere policies, companies like PwC and Airbnb are offering the travel industry and hospitality operators the chance of a lifetime. Thanks to these progressive business models, thousands of professionals are being given an opportunity to combine work with international travel, thus ushering a boom in travel and hospitality. A report published by EIU forecasts that global tourism arrivals will increase by 30 percent in 2023, following growth of 60 percent in 2022.

Health and wellness tourism continues to rise in popularity

The popularity of health and wellness tourism will continue to increase, with reports showing that health-conscious guests are bigger spenders. Hotels are responding by following wellness trends, implementing subtle changes such as healthier minibar choices, pillow and mattress menus, meditation channels and sleep and wake-up rituals that are aligned to circadian rhythm cycles.

Increase in job creation

New hospitality roles will be created as the need for spa and wellness services emerges. Non-traditional, technology-based treatments like hyperbaric chambers and cryotherapy will find their place in hospitality, which will demand a skilled workforce.

Tech-based hotels

Hotels are adopting the latest technologies in order to offer personalized service that is not only tailored to guests’ needs but is also able to forecast them. AI will help operators to optimize the use of hospitality data, thereby assisting hotels in anticipating what customers are looking for. For example, if the hotel’s database shows that a guest is a user of its gym facilities, it will automatically offer them a complimentary yoga class.

Creating memories and immersive experiences

A greater number of hotels are shifting their focus toward making sure guests have memorable stays. They are achieving this by investing in personalized experiences that create memories, which lead to repeat visits.

Hotels are now creating the context needed to make sure that their clients seek them out every time they travel. By offering experiences and taking part in the guest’s journey to a healthier and happier version of themselves, hotels are building loyalty. New York’s Equinox, for example, has branded itself as “the fittest hotel on Earth,” promising guests that a stay in the hotel is a step toward becoming healthier, more focused and a better performer.

More hotels will become sustainable

As millennials and Gen-Z travelers gravitate toward environmentally friendly hotels, several brands are moving away from a traditional luxury offering to a more accessible, sustainable and affordable one.

The future of hospitality looks bright and exciting, and we can’t wait to deliver more of what’s trending in the industry in 2023.

The editorial team

The

FORECASTING THE FUTURE

As 2022 draws to a close, 11 hospitality contributors unpack the past and share their predictions for the coming year. Here’s what they said...

NADA ALAMEDDINE

Managing partner Hodema consulting services hodema.net a_snada hodema

The role of hospitality consultants Consultants are entrepreneurs and businesspeople who are skilled in budgeting. They can help with every

aspect of the operation and provide recommendations to help grow your business, reduce costs and resolve difficult management issues.

A hospitality consultant can assist with developing or commercializing your idea into a coherent business plan that will help you obtain financing or an outside investor. They can also optimize the operation by creating policies and procedures.

Domestic tourism

The pandemic led to greater interest in domestic travel and tourism. Unique experiences that give back to local communities in meaningful ways are in high demand, as are guesthouses, niche properties and wellness retreats. The new generation of traveler is seeking authentic experiences and social engagement. Furthermore, increased

consumer awareness on all things sustainable, purposeful and healthy has set new benchmarks for hospitality enterprises.

2023 forecasts

While business travel will be the order of the day in 2023, it will contain a much larger leisure component. Employees are looking for more opportunities to combine business travel with recreational time. They will be traveling for “bleisure” (business and leisure).

The hospitality metaverse will evolve. Through the use of virtual reality technology, guests will be able to have a clearer sense of what to expect before they commit to booking. Some properties will even provide their guests with access to virtual spaces, allowing them to host virtual birthday celebrations or business meetings.

HALA MATAR CHOUFANY President

Helping clients

Our key role as specialized consultants with extensive experience in the industry is to advise and work with our clients to develop and operate financially viable and long-term sustainable hospitality schemes. Our advisory work ranges from feasibility studies when planning to build or buy a property, selecting

and appointing a suitable operator, advising on operating model or exit strategy, value engineering projects and asset optimization — and everything in between. We offer a wealth of hospitality intelligence, expertise, global reach and local market understanding to help our clients achieve the best results. We are comprehensive in our solutions but targeted in our focus.

Homegrown concepts

There has been strong recovery in most markets, particularly in the GCC, which has been stimulated by a number of world-class events and supported by significant public investments. The noticeable change in the hospitality arena is the growth of homegrown brands, accelerated adoption and acceptance of the shared economy

and the impact of travelers’ preferences on how operators and developers are building and managing the guest experience. Transformation in the hotel industry is visible in the way in which hotels are being designed and built, the emergence of new brands and operating models, the adoption of sustainable solutions and differentiation in the hospitality offering.

Leisure tourism growth

The geo-political and economic slowdown will undoubtedly challenge the travel industry, as inflation and an increase in fuel prices continue to impact the sector unfavorably. Markets that have a large share of domestic and regional tourism will continue to register growth and enjoy stronger recovery/ stability than those that are primarily reliant on international markets. Leisure, experiential and religious tourism are likely to achieve stronger growth compared to the commercial and meetings segment.

With rising costs and subdued rate increases, hotel operators will once again revisit their cost base and operational expenses in order to preserve their profitability margins. This will, in turn, result in further innovation and a redesign of the hospitality industry.

DANIEL DURING

A-Z services

Our diverse and talented team members are constantly exposed to the latest and most globally relevant information, which helps enhance their comprehensive and specialized set of skills, hence enriching every single project in turn. Our original aim remains true to this day, and we are proud to be one of a few select firms to provide in-house, A-to-Z services, from conceptualization to implementation, hence adding value while saving costs every step of the way.

Tourism recovery

A huge emphasis on sustainability, as well as health and well-being, have been a great hospitality trend to witness this year. The fact that the MENA was the only region to note a significant increase in hotel developments was a positive

sign that the industry was recovering at a fast and promising rate. Finally, events such as Expo 2020 Dubai and the FIFA World Cup in Qatar provided a huge boost in tourism and have created thousands of jobs.

Smart tech and beyond

There will be further growth in wellness tourism, which can come in the form of adding medical or sports medicine specialists on staff or simply adding a vegan/calorie-counted menu to the different F&B venues depending on each property’s budget. I also anticipate greater investment in smart technology — AI, IoT and similar — to help with automation and personalization. Finally, large-scale events will be back, due to the removal of most Covid-19 restrictions worldwide.

HVS Middle East, Africa and South Asia halamatarchoufany

Principal and managing director Thomas Klein International thomaskleingroup.com thomaskleingroup

INFLUENCERS

BANI HADDAD

Founder and managing director

Aleph Hospitality alephhospitality.com alephhospitality

Client support

As the leading independent hotel management company in the Middle East and Africa, we work with and for owners to ensure that their hotels perform as

well as possible. Our hotel management model allows hotel owners to have more control over the management of their assets, clearer operational visibility and better flexibility with contractual terms while still being able to franchise their hotel with an international brand — all designed to drive high returns on their investments. Essentially, we are able to assist owners at any stage of the hotel development cycle, from site selection and design to construction, re-opening and successful operations.

On the rise

For Aleph Hospitality, 2022 has been a remarkably strong year, and we’ve reached some notable milestones in entering no less than six new markets: Qatar, Uganda, Rwanda, Ghana, Saudi Arabia and the Democratic Republic of the Congo. Our portfolio of hotels has

grown to 13 properties, with about 15 hotels in various stages of development in our pipeline. We are on track to reach our goal of 50 hotels in the Middle East and Africa by 2026. To support our rapid growth, we have doubled the number of our corporate team members in Dubai, and we will be opening an Aleph office in Saudi Arabia before the end of 2022.

Flexibility is key

As travel and tourism is rebounding globally, especially in the leisure sector, hotel owners will be more conscious of fluctuations in occupancy rates and costs. I believe that flexibility is paramount to protecting assets and that the ability to adapt quickly will be key to financial growth for investors and brands. I predict a continued interest in the benefits of independent hotel management, particularly in conversion projects.

NATALYA LATYPOVA

Managing director

Glee Hospitality gleehospitality.com latypova.natalie

Hassle-free solutions

Our clients receive combined F&B expertise in the field of operations, accounting, human resources, F&B strategy development and project

management. We provide hassle-free solutions for those who do not have the time or experience to open or operate restaurants.

Moreover, with our understanding of the local market and international trends, we are able not only to develop exceptional concept ideas, but also make sure that these ideas are financially feasible and sustainable in the long run.

The UAE: a strong performer I believe that the biggest events for the restaurant industry in 2022 were the debut of the Middle East & North Africa’s 50 Best Restaurants and Dubai’s Michelin Guide. It has been a long wait for everyone working in F&B in the UAE. I am so glad to see homegrown concepts and local chefs receiving recognition in the listings.

Sustainability on the menu

In 2023, I’m looking forward to the expansion of the Michelin Guide in Abu Dhabi and the fact that we will undoubtedly see a higher number of local concepts.

As for F&B trends, I believe that sustainability is here to stay, and it will be further integrated into restaurant concepts and operations. By this, I mean not only the sourcing of local produce, farm-to-table concepts, fair trade and a tracible supply chain but also proper waste management systems, reducing disposables and single-use plastics.

NAIM MAADAD Chief executive and founder Gates Hospitality gateshospitality.com Naim.Maadad

Experience matters

With a diversified portfolio of international brands, homegrown food and beverage concepts, and operating hospitality assets throughout the world, we are proven operators in the industry and have a global perspective, including what’s happening here in the Middle East.

What’s also important is that we are not just consultants; we also have our own business and brands, such as Reform

and Bistro D’ Arts, so we are able to offer advice based on firsthand experience. By knowing what works, and more importantly what doesn’t, we are able to guide our clients. We are critical thinkers who are frank and direct, with hospitality in our hearts.

Bleisure tourism

I think the speed at which the industry has bounced back is the biggest highlight of all. The pandemic has forced us to re-evaluate the way we live and work, and the industry has done well to adapt, whether it’s ensuring restaurants and hotel lobbies have the facilities for mobile working or developing packages for “bleisure” visitors who now have more flexibility to work from wherever they like.

But it’s not all work. Many people are quite rightly placing more importance on “self-care” and are looking for experiences that allow them to switch off. This could be in the form of a resort that focuses on well-being, such as Six Senses Zighy Bay, or venues that promote mindfulness, be it by choice of

décor or even daily yoga classes. This year, the industry has focused on how they play a huge role in making people “feel good,” something that I hope will continue in 2023.

Dubai in demand

I think the most important thing is that we enter 2023 with more certainty than we did 2022. Free of restrictions and with the number of tourists visiting reaching pre-pandemic levels, Dubai is thriving, and the hospitality industry is very much at the heart of that.

With a younger demographic coming through Dubai, the industry will need to continue to adapt to the demand for experiences rather than standard dining or hotel stays. With new attractions opening all the time, there’s a move away from a traditional “sit by the pool for two weeks” or a dining experience that only focuses on the culinary aspect. Businesses that succeed in 2023 will be the ones that offer experiences that are exclusive, tailor-made and truly are out of the ordinary.

MORKOS Founder

Added value

Hospitality consultancy brings added value to the table, providing the client with a global and regional overview, as well as a professional vision of F&B and hospitality benchmarks. It offers risk assessment for investors in the hospitality world. Finally, the consultancy accompanies the brand in quality control and the franchising process by ensuring systematization of its operations.

The coffee shop trend

There are several trends that started before Covid-19 and have continued after the pandemic. One example is the

coffee shop trend. We have noticed that in the GCC, specialty coffee shops, tea houses and coffee lounges have become preferred meeting and gathering points for customers of all generations.

Homegrown is here to stay As we approach 2023, we can look forward to pandemic-free living. I anticipate that local and regional cuisines, homegrown concepts and domestic tourism within KSA, the UAE and the broader Gulf region will experience further growth in the year to come.

NAGI

and managing partner Hodema consulting services hodema.net nagimorkos hodema

RALPH NADER CEO Amber Consulting amber-consulting.com ralphpnader

Consultancy counts

We have in-depth knowledge of the hospitality industry in the MENA region. Through the countless projects we have undertaken since our launch in 2006, we have emphasized the importance of monitoring supply and demand, and

its relationship with consumer behavior in the region. Our team of hospitality consulting experts is dedicated to providing our clients with the highest level of service. Our ability to consider the best interests of each and every client while maintaining their vision through a project execution in line with the ever-evolving market parameters is at the heart of our approach.

Pandemic behind us

The greatest highlight of 2022 was the end of the Covid-19 crisis. Business owners like myself have learned about the consequences of an inflexible line of business in crises such as a pandemic. Our lack of preparation and adaptability to face such a challenge has forced us to rethink our clients' current business models in an attempt to transform them into a crisis-proof version, thus anticipating any major market change.

Another highlight of this year is the emergence of a new trend among hotel owners. They have come to realize the major disadvantages associated with outsourcing their F&B department to third-party brands, who have found a way to profit by increasing their market visibility and brand equity while adapting to the challenges presented by the pandemic. As a result, many, if not most, international operators have decided to take a more balanced approach between opting for franchises and, at the same time, developing homegrown concepts.

Hospitality venues

We believe that going forward, demand for hospitality venues will keep rising, seeing as studies in the MENA region have shown even more demand than pre-Covid-19.

AMR EL NADY Head of hotels and hospitality MEA and EVP Global Hotel Desk

JLL jll-mena.com jll

Advisory services

At JLL hotels and hospitality group, we aim to meet the ambitions of our clients at every stage of the investment lifecycle, from acquisition to disposition. The group’s 350-strong global team, based in over 20 countries, has closed more than USD 83 billion in hotel transactions

worldwide over the past five years, in addition to 7,350 advisory, valuation and asset management assignments. Our hotel valuation, brokerage, asset management and consultancy services have helped more hotel investors, owners and operators achieve high returns on their assets than any other real estate advisor in the world.

Hotel performance

Globally speaking, hotel performance continues to improve and is nearing 90 percent RevPAR recovery from 2019 (pre-pandemic levels). The Americas, Middle East, Africa and European markets are leading the way, with green shoots expected to occur in Asia Pacific in Q4 2022, when Covid-19 restrictions are further lifted.

From an investment perspective, hotel transactions’ volume reached approximately USD 50.4 billion, down 0.5 percent from 2021. More investment activity is expected in the near term due to a significant volume of debt set to

mature over the next 24 months, with current headwinds around record cost of debt affecting equity hurdles. While the debt market is still present, the lending community is showing a more thorough selection process around the borrower and investment profile.

Debt and lending I expect 2023 to be marked by further turbulence around lending capacity, which is likely to affect transaction volume and result in construction delays over the short and medium term. More branding consolidation activity is anticipated, in line with a growing trend of sustainability-focused operational changes for medium- to long-term savings on costs.

Redefining the hotel experience

Tackling the corporate segment as well, it is likely that we will notice a redefinition of the hotel experience involving much of the aesthetical and technological attributes of the living/coliving sectors.

PHILIP WOOLLER Senior director for the Middle East and Africa STR str.com philipwooller

Real-time data

The main driver of the business is the strength and depth of the hospitality data that we collect. More than 75,000 hotels worldwide provide their performance data to STR; in turn, we provide premium

benchmarking, analytics and insights from across the globe. It is a vital lifeline for the entire hotel and travel industry –real-time data and analytics that allow our clients to manage their businesses effectively and strategically.

Dubai: the benchmark

One of the greatest highlights of 2022 has been the success of Dubai. It all began with Dubai Expo in October 2021, a global event that was visited by millions. It was organized in an extraordinary way, and there was enormous demand in the emirate for hotels, restaurants and other hospitalityrelated services. Indeed, occupancy rates were as strong as they have ever been, and ADR went into overdrive. This upward trend continued throughout 2022, culminating in Dubai being recognized as the most successful city in terms of hotel performance over the past few years.

Recessions on the horizon?

We’ve known for a while that economic headwinds presented significant downside risks to our industry and the world’s wider macroeconomic recovery. We expect the pace of demand recovery to slow over Q4 2022 and Q1 2023. We released downgraded baselines for the U.S. and Eurozone, suggesting that recessions are the new baseline for 2023.

The downgrade isn’t entirely unexpected, however, since high inflation and rising interest rates, slowing global growth, the war in Ukraine and China maintaining its Covid-zero policy are all adding fuel to the fire. The good news is that the Middle East stands out as economically strong relative to the rest of the world; the not-so-good news is that the Middle East, to a large extent, needs the rest of the world to travel, and that could be challenging.

JAMES WRENN Director and head of hotel advisory for MENA Colliers colliers.com

Making things happen

We accelerate the success of our clients’ commercial property and help them achieve their business goals. We’re ready to put our expertise to work by offering valuation and advisory services, capital markets, project management, as well as many other value-added services. From highly complex transactions to timesensitive deals, our forward-looking real estate experts are ready to help our clients unlock the potential of their properties.

Events making an impact Interestingly, 2022 surpassed expectations, as the region bounced back from the effects of Covid-19.

Historic events, such as Expo 2020, were a huge boost to the UAE market and Dubai in particular. The FIFA World Cup is a game changer for Qatar tourism, with significant spillover effects for tourism markets across the Gulf.

Tourism in KSA looking promising In 2023, we are looking forward to seeing the further development of KSA’s hospitality market, with many new hotel and restaurant openings, and bigger festival calendars expected across the kingdom.

ATTAL REVEALS ITS REVAMPED WEBSITE DURING AN AWARENESS CAMPAIGN

Lebanon’s Minister of Tourism, Eng. Walid Nassar, and the chairman of the board and director general of Middle East Airlines, Mohamad El Hout, where the association unveiled its revamped website. The event was attended by VIPs, the press, associations and tourism syndicates, as well as ATTAL’s board and members.

the Ministry of Tourism, among others, we succeeded in boosting local tourism by spotlighting new players, such as boutique hotels and guesthouses, and boosting Lebanon’s image”.

During an awareness campaign around travel accreditation, the Association of Travel and Tourist Agents in Lebanon (ATTAL) held a press conference in partnership with and in the presence of

During the opening, Maurice Matta emphasized the importance of tourism in Lebanon and the initiatives and opportunities launched by Lebanese creative minds. Meanwhile, Jean Abboud, president of ATTAL, stated that: “Our mission is to encourage inbound and outbound passengers. Joining forces with

MIRAL ON TRACK TO OPEN SEAWORLD ABU DHABI NEXT YEAR

Miral, one of Abu Dhabi’s leading creators of immersive destinations and experiences, in partnership with SeaWorld Parks & Entertainment, has announced that construction of SeaWorld Abu Dhabi, Yas Island’s latest mega development, is 90 percent complete.

Due to open in 2023, the amusement park includes the UAE’s first dedicated marine research, rescue, rehabilitation and return center. The marine-life theme park is built on five indoor levels, with a total area of approximately 183,000 square meters.

Set to be located next to the theme park, the research and rescue center will open

this year. It will support regional and global conservation efforts, providing an advanced knowledge hub with a focus on indigenous Arabian Gulf and marine life ecosystems.

The marine-life theme park will be home to the region’s largest and most expensive multi-species marine-life aquarium and will feature a myriad of immersive experiences and interactive exhibits. The central “One Ocean” realm of SeaWorld Abu Dhabi links six distinct marine environments throughout the park. Guests will encounter ocean stories presented in a 360-degree immersive media experience.

UAE STARTUP SPOT LAUNCHES ITS FOOD TRUCK APP

Spot, a leading F&B operator in Abu Dhabi, has launched a drive-thru application for on-the-go dining.

Thanks to the app, customers can locate their nearest food trucks through a map service and pre-order meals to be delivered to their cars, providing an efficient alternative to long queues and waiting times.

Within the app, users can browse options, offers and order from multiple chains simultaneously. In parallel, food truck operators can gain access to the free digital platform without being charged a commission fee.

Lina Sinno, general manager of ATTAL, confirmed that her number one mission since she joined the association less than a year ago has been to modernize and revamp the website. She said that the modern website has a friendly responsive interface to facilitate the travel experience. She also revealed the importance of the awareness campaign around travel accreditation. attal.org.lb

SeaWorld Abu Dhabi will contain more than 58 million liters of water and over 150 species of marine animals, including sharks, schools of fish, manta rays, sea turtles, reptiles, amphibians and invertebrates, in addition to hundreds of birds, including penguins, puffins, murres, flamingos and more. miral.ae

Founded by Emirati entrepreneur Ahmed Al Fahim, Spot provides "spots" for popular local F&B brands to grow their business. Operating across Abu Dhabi and Al Ain, the Spot food truck parks are go-to destinations for food truck patrons to quickly and conveniently place and obtain their orders from the comfort of their cars.

Al Fahim said: “With Spot, we are committed to creating an integrated ecosystem that offers a combination of food, community and entertainment, bringing the best F&B experiences. Our brand fosters a thriving and supportive environment for the local food truck industry and drive its sustainable economic growth.”

lookforspot.com

Kesar and Alphonso mango purée for ethical chefs

At Adamance, we want our purées to reintroduce you to all the pleasures of tasty ripe fruit, but we also want to let you in on their (and their producers’) secrets, so that you are proud to use them and pass on these fine stories to your customers.

With the Kesar and Alphonso mango , we blend two varieties to give a silky texture and a spicy and fully-flavored puree. With delicious, rounded notes from the Alphonso and complexity from the spiced flavor profile of the Kesar.

Photo credits

OPENED MOROCCO

KATARA HOSPITALITY AND ACCOR SIGN FAIRMONT TAZI PALACE TANGIER

Accor, has opened the new Fairmont Tazi Palace Tangier in the northern region of Morocco.

Opened in December 2022, the new luxury hotel marks the consolidation of the long-standing partnership between the two groups, with Katara Hospitality already owning several landmark hotels managed by Accor. The historical palace will feature 133 rooms and suites, a Fairmont Spa, multiple restaurants and bars, as well as modern conference and banqueting spaces. all.accor.com

FAIRMONT LA MARINA RABAT SALÉ OPENS IN MOROCCO

Fairmont La Marina Rabat Salé has opened its doors at a prime location, nestled at the meeting point of the Bouregreg and the Atlantic Ocean in Morocco's capital, Positioned near the Rabat-Salé international airport, the property features 186 rooms, including 27 suites and 88 elegant residences. Combining authentic Moroccan craftsmanship with modern design elements, each room pays homage to the various influences that have marked the kingdom over the centuries.

For dining, guests can choose from a selection of three restaurants, while a bar overlooking a green orangerie, reinterpreting the outdoor gardens of antique Moroccan dwellings, offers another option. fairmont.com

QATAR

DELTA HOTELS BY MARRIOTT DEBUTS IN DOHA

Delta Hotels by Marriott has announced its launch in Qatar with the opening of Delta Hotels by Marriott City Center Doha.

The 32-story Delta Hotels City Center Doha features 320 rooms. Its culinary offerings boast curated menus and a diverse set of F&B outlets.

The project brings more than 850 square meters of event space, including nine multifunctional meeting rooms.

Recreational facilities include an outdoor pool, a 24/7 fitness center and a spa. delta-hotels.marriott.com

KSA UAE QATAR

STEIGENBERGER RESIDENCE DOHA OPENS ITS DOORS IN QATAR IN Q3

Steigenberger Residence, Doha’s expansive new residential property, is conveniently located in Doha’s commercial district. The residence boasts 278 furnished, serviced residences, with refined, contemporary designs that range from one to three bedrooms.

Steigenberger Residence Doha guests will gain access to an array of F&B outlets, featuring an extensive range of cuisines and cultures from around the globe.

Steigenberger Residence Doha’s facilities include a rooftop swimming pool, an expansive indoor gym and the renowned GOCO Spa, where guests can enjoy authentic treatments and spa rituals. Steigenberger.com

BANYAN TREE ALULA DEBUTS IN SAUDI ARABIA

Banyan Tree Al Ula opened its doors to guests in October 2022, marking the brand's debut in Saudi Arabia.

Inspired by the nomadic nature of Nabataean architecture, the all-villa, tented resort epitomises Banyan Tree’s commitment to local influence. banyantree.com/saudi-arabia/alula

RADISSON HOTEL GROUP OPENS ITS FIRST RESORT IN DUBAI

Radisson Beach Resort Palm Jumeirah, the group’s first beach resort, opened its doors in October its doors in Dubai’s trendy West Beach. Featuring 315 king rooms, 74 twin rooms, multiple swimming pools, a spa and three hybrid meeting rooms, the property has been designed with floor-to-ceiling windows and balconies, granting guests ocean views over the Arabian Gulf, the Dubai Marina skyline and harbor, as well as the Ain Dubai.

radissonhotels.com

OPENING SOON

MOROCCO

KSA UAE

MOROCCO'S FIRST WALDORF ASTORIA SET TO DEBUT IN TANGIER

Waldorf Astoria Tanger will feature 115 contemporarystyle guest rooms and suites, including 21 villas with private pools and a 1,250-squaremeter Royal Villa. In addition, the resort’s 3,000-squaremeter luxury spa is anticipated to be the largest holistic wellness destination in the country.

Opening: Expected to open in 2025 hilton.com

IHG TO OPEN SECOND HOTEL INDIGO JEDDAH

IHG Hotels & Resorts has announced the signing of a management agreement with Saudi Investment Group and Marketing Co (SIGMAC), a wholly owned subsidiary of Ghazzawi Group, for its second Hotel Indigo in Jeddah.

Hotel Indigo Jeddah will comprise 267 hotel rooms and 173 serviced apartments.

It will feature a café, a lobby lounge, a health club and a swimming pool. Additionally, guests traveling for business will have access to meeting rooms and numerous facilities.

Opening: Set to open in Q1 2028 ihg.com

UAE

MINOR HOTELS ANNOUNCES NH COLLECTION PROPERTY ON DUBAI’S SHEIKH ZAYED ROAD

NH Collection La Suite Hotel Dubai will be part of the 46-story mixed-use Sidra Tower development on the city’s Sheikh Zayed Road. The 265-key hotel is set to offer a wide range of accommodation options.

Opening: Scheduled to open later in 2023 minor.com

TO ADD OVER 20 PROPERTIES TO GULF COUNTRIES' INVENTORY BY THE END OF

2023

Marriott International announced plans to expand its Middle East footprint, with the expected addition of over 20 properties and more than 5,000 rooms across the Gulf countries over the next 15 months.

With significant demand for luxury offerings in Saudi Arabia, Marriott International expects to enhance its portfolio with six additional luxury properties in the kingdom by the end of 2023.

The anticipated openings include St. Regis and EDITION hotel brands, as well as the first Ritz-Carlton Reserve in the Middle East, with the opening of Nujuma, a Ritz-Carlton

IHG SIGNS INTERCONTINENTAL AL KHOBAR DANA BAY

IHG Hotels & Resorts has signed a management agreement with Dana Bay Tourism Company to open InterContinental Al Khobar Dana Bay and expand its luxury footprint in the kingdom.

InterContinental Al Khobar Dana Bay features 133 luxuriously designed rooms, 90 intercontinental residences, 36 villas, four dining options, an indoor and outdoor pool, a health club and a spa. The hotel will also offer a business center and four meeting rooms, catering to the needs of both business and leisure guests.

Opening: Scheduled to open in December 2024 ihg.com

Reserve in the Red Sea Project. Additionally, the company is responding to strong demand in the country for select service accommodation, with a new Four Points by Sheraton in Riyadh and Courtyard by Marriott in Jubail expected to open in 2023.

Marriott International plans to nearly double its presence in Qatar, with 10 new hotels planned over the next 15 months, the company also expects to open its second St. Regis hotel in Qatar later this year, The St. Regis Marsa Arabia Island, The Pearl.

Marriott International continues to find opportunities in the UAE to further expand its portfolio of more than 70 properties. Other notable additions include the debut of the St. Regis and Marriott Executive Apartments brands in Kuwait and the introduction of Aloft Hotels in Oman. marriott.com

DEVELOPMENT UNDERWAY FOR I8 HOTELS MIDDLE EAST’S FIRST HYBRID CO-LIVING HOTEL IN DUBAI

Arbah Capital and Strategic Housing Group (SHG) have announced the launch of the development phase of the innovative i8 Hotels at DIC The property will be the first in a USD 500 million portfolio between the two parties.

Strategically located in the heart of Dubai Internet City (DIC), the 256-room property is set to feature eateries, common kitchen lounges and laundry facilities. Guests and residents will also benefit from versatile co-working, social and entertainment spaces, as well as interactive fitness amenities, a mini-mart and much more.

Opening: Scheduled to be delivered in 2024 arbahcapital.com

RADISSON HOTEL GROUP SOLIDIFIES ITS PRESENCE IN THE MIDDLE EAST

Radisson Hotel Group is expanding in the region, with a growing portfolio of 77 hotels in operation and under development across the Middle East.

In Jordan, Radisson Hotel Group announced the signing of Radisson Blu Hotel, Amman Galleria Mall earlier this year, the hotel is slated to open by the summer of 2023.

In Kuwait, the group has signed the 250-key Park Inn by Radisson Kuwait Hotel & Apartments.

Opening: Scheduled to open in 2023 radissonhotelgroup.com

MARRIOTT

MAHER ABOU NASR ON KSA'S NEW ERA OF TRAVEL

In an interview for Hospitality News ME, Hodema consulting services sat down with Maher Abou Nasr, vice president of operations, IHG Hotels & Resorts in KSA, for the latest lowdown on Saudi Arabia’s hotel industry and IHG’s position in the KSA market.

How would you describe the hotel industry in KSA?

The outlook for the hospitality industry is promising. The country is

witnessing a new era of travel as it undergoes a historic period of growth and transformation. Investment in tourism has had a positive impact on the growth of the hospitality sector, with new accommodation options and destination experiences. Moreover, in the mid to long-term, we believe that the hospitality industry will be an extremely important sector in the kingdom, fuelled by increasing demand from both business and leisure travelers, and the return of religious tourism such as Umrah and Hajj pilgrimages now that the pandemic has subsided.

How are the new projects/initiatives in KSA affecting the hotel industry? Numerous government initiatives are having a significant positive impact by supporting the hotel industry’s growth in Saudi Arabia. Vision 2030 and subsequent projects have boosted the hotel industry’s confidence. The kingdom boasts myriad tourist attractions and diverse natural assets, which have rare

and historic heritage value. Additionally, the leadership has initiated a number of entertainment events such as seasonal festivals and competitive sports leagues. They have also invested in giga projects. In addition, the government is facilitating arrivals in the country with airport and infrastructure upgrades, new airline routes and the introduction of a new tourism visa.

Are you able to tell us about any future projects for IHG in KSA?

As KSA is a priority market for IHG in the Middle East, we aim to grow the footprint of our existing brands, as well as to introduce new brands from our global portfolio in the country. We are exploring opportunities within these developments for multiple projects across our luxury brands such as Regent, Six Senses, InterContinental and Kimpton, as well as our brands in the mainstream category to cater to a wider group of travelers. ihg.com

LAURE

MORVAN, CDO OF ACCOR, DIVES INTO THE LATEST

DESTINATION TRENDS

in opportunities being brought to Accor, which we are discussing and looking forward to signing in the coming months.

Laure Morvan, chief development officer for Accor India, Middle East, Africa and Turkey, has always been fascinated by the tourism industry. Here, she shares her market insights and expands on Accor’s role in the evolution of hospitality.

How would you describe the hospitality industry in the MENA region and which markets do you regard as most lucrative?

Egypt is currently seeing positive demand for projects, whether business properties based in Cairo New Administrative Capital — where we recently signed a Sofitel Cairo New Capital Hotel & Residences — or resorts located on coastal destinations. There is definitely an increase

Saudi Arabia, with its giga projects and new destinations, such as AlUla, is also proving to be an active market for us. We are seeing an increase in demand for luxury resorts in projects such as NEOM and the Red Sea, as well as city properties which offer extended-stay options in all brand segments, such as the recently signed Novotel Living Riyadh.

Dubai is a ripe market as we know. However, it is still very much an open market for new brands entering the region. 25Hours and SLS are two properties we recently opened there.

Moreover, we are seeing a greater number of conversion projects, where existing properties wish to change the management brand and independent hotels seek to join an international brand and distribution network.

What are the latest hotel trends and how is Accor keeping its brand relevant?

Lifestyle is definitely one of the shining stars among the latest hotel trends.

Branded residences are also trending. Furthermore, all-inclusive accommodations are growing in the

region. Experiential stays that focus on nature and wellness, yet can be personalized, which we offer through Mantis and Banyan Tree, are becoming more popular.

What are Accor’s latest projects?

We just opened Rixos Marina Abu Dhabi, which is our second Rixos property in the Emirates’ capital.

In Saudi Arabia, we recently signed a management agreement to open the first Novotel Living in Riyadh, and we are soon to open the Swissotel Living in Jeddah.

Banyan Tree AlUla, which opened in October, is the first outpost for the brand in Saudi Arabia.

The project is an all-villa resort, offering 79 luxurious tented villas in one of the world’s most mysterious and exciting new destinations.

Our third and fourth Fairmont properties in Morocco have also just opened: Fairmont Tazi Palace Tangier and Fairmont Rabat Sale Marina.

Finally, Fairmont Doha and Raffles Doha in the iconic Katara Towers are now also open, currently hosting FIFA delegates and VIP guests. all.accor.com

Read our interviews in full on hospitalitynewsmag.com

AMMON APPOINTED GENERAL MANAGER OF RADISSON HOTEL & APARTMENTS DAMMAM INDUSTRIAL CITY

Radisson Hotel & Apartments Dammam Industrial City has appointed Tobias Ammon as its new general manager. The hotel, located in the heart of the business district, is the only international four-star hotel in Dammam Second Industrial City, KSA.

A graduate of Cornell University, Ammon completed the Radisson Hotel Group Mentee program —designed to identify and develop high-potential talents into general managers.

Prior to his new post, Ammon was the general manager of the Radisson Blu Hotel, Bosporus. He also spent two years in the Middle East as cluster general manager for Radisson Blu Muscat & Sohar, Oman.

DOMINIC AREL MADE GM FOR SWISSÔTEL’S FIRST DUBAI PROPERTY

Joining from Al Wadi MGallery Doha, within the Accor portfolio, Dominic Arel will lead the strategic direction and operations of the Swissôtel Al Ghurair complex. An experienced hotelier, he has a proven track record of leading international luxury hotels in the GCC, Europe and the Americas. Arel started his career with Accor in 1996, working in the front office operation and revenue department at Novotel Montréal. Swissôtel Al Ghurair and Swissôtel Living Al Ghurair opened its doors in February 2018 to become the first-ever Swissôtel in UAE.

It features 620 luxurious rooms, suites and apartments, three food and beverage outlets and a spa.

KATERINA GIANNOUKA IS NAMED JUMEIRAH GROUP’S NEW CEO

Dubai Holding, a diversified global investment company that’s present in over 13 countries, has appointed Katerina Giannouka as the new CEO of Jumeirah Group. She will take up her role from December 2022.

A seasoned hospitality professional, Giannouka joins Jumeirah Group with 20 years of experience in business leadership, operations, hotel development, asset management and strategic advisory.

She previously held the position of president of Asia-Pacific at Radisson Hotel Group, where she led the execution of a comprehensive five-year strategic and operating plan, delivering unprecedented growth by nearly doubling the size of the hotel portfolio. Prior to this, she led the Asia-Pacific and China development teams of ultra-luxury Rosewood Hotels & Resorts, where she played an influential role in supporting new brand development, corporate decision-making and strategic planning.

JAN HANÁK IS MANAGING DIRECTOR OF RADISSON HOTEL GROUP IN UAE, BAHRAIN OMAN AND QATAR

Radisson Hotel Group has appointed Jan Hanák as managing director for UAE, Bahrain, Oman and Qatar. He will be based at the group’s area support office in Dubai.

Hanák, a Czech national, has been with Radisson Hotel Group for more than 24 years. He began his career in hospitality in 1988 at the Radisson SAS Alcron Hotel Prague, where he was employed as a porter. He then held various positions in front office and revenue management in Prague and London, before joining the Radisson SAS Belfast as general manager. His most recent role was general manager of Radisson Blu Hotel, Dubai Deira Creek, the oldest five-star hotel in Dubai.

SAURAV PURI RETURNS TO THE RITZCARLTON, DUBAI AS DIRECTOR OF OPERATIONS

In what marks a return to The RitzCarlton, Dubai, Saurav Puri has been appointed the new director of operations at the luxury propert.

Prior to his appointment, Puri was entrusted with the role of director of revenue strategy at The Ritz-Carlton, Dubai, enabling him to gain in-depth knowledge of operations there. In addition, he has also worked with other Ritz-Carlton brands in various locations during his career.

With core skills in driving results, leadership and relationship management, Puri takes pride in coaching and inspiring team members, and as director of operations, he aims to continue to attract future talent to develop careers with the legendary, first Ritz-Carlton in the Middle East.

NAIF ZUREIKAT APPOINTED REGIONAL GM FOR JORDAN AND LEBANON AT IHG HOTELS & RESORTS

Naif Zureikat will be leading operations across eight IHG hotels in Jordan and Lebanon.

Recognized for his business acumen, peopleoriented management style and attention to detail, Zureikat began his hospitality journey in 1980 as a GM and eventually moved into executive and area positions.

As a hospitality veteran, Zureikat brings with him over 30 years of experience. In his new role, he will oversee operations at: Crowne Plaza Resort Jordan Dead Sea; Crowne Plaza Amman; Holiday Inn Resort Jordan Dead Sea; Crowne Plaza Petra (reopening); InterContinental Resort Aqaba; InterContinental Mzaar Mountain Resort and Spa; Crowne Plaza Beirut; and Staybridge Suites Beirut.

TOBIAS

CAFÉ YOUNES: THE LEBANESE HOMEGROWN CONCEPT MAKING NOISE ON THE MIDDLE EAST’S COFFEE SCENE

You’ve recently opened a branch in El Gouna. Why did you set your sights on Egypt and what has been the market response?

Café Younes already began its regional expansion with Black Coffee by Café Younes in Dubai. Egypt was the natural choice after Dubai, as it is the most populated country in the Middle East, and our market search and discussions with our partners reaffirmed our belief that the specialty coffee scene there is growing both exponentially and rapidly. Egyptians have always been coffee lovers, but specialty coffee and the craftsmanship behind it are witnessing greater appreciation today, especially among the younger generations.

its heritage, premium coffee and unique atmosphere that blends authentic charm with a contemporary setting, while vividly bringing back the memory of old Beirut. Europe’s specialty coffee shop franchise market is becoming sizeable. Whether in Germany, France, Portugal, Greece, the UK, Netherlands or untapped regions brimming with possibilities, Café Younes is seriously looking to export its franchise, highly scalable and unique concept to enable coffee aficionados to experience something completely new.

The sensory coffee experience delivered by Café Younes, a Lebanese family-run business, has without a doubt contributed to its success in Egypt and UAE. Here, Amin Younes, the mastermind behind the renowned brand, shares some exciting news about the firm’s regional footprint and why Café Younes is the name on everyone’s lips.

Against this backdrop, with the inception of Daily Dose by Cafe Younes, we took a conscious decision to fill the biggest gap, which is in El Gouna; it has now become an all-year destination that caters to foreigners and locals alike.

Are you considering any additional franchises?

Café Younes has grown from one coffee roaster in Lebanon in 1935 to a brand with 13 locations in three countries. It is already attracting potential investors that are specifically choosing Café Younes for

What can Café Younes’ clients in Lebanon and the UAE look forward to? In Lebanon, we’ve recently launched our e-commerce platform, allowing customers the freedom to choose from more than 10 specialty coffees on three continents. The freshly roasted Costa Rica, Guatemala and Marjeiouni blends are a click away!

As for our plans in the Emirates, building on the success of our Black Coffee by Café Younes flagship store on Sheikh Zayed Road in Dubai and ensuing strong brand loyalty, we have decided to open a second store in the heart of Dubai’s Media City. The opening is planned for December 2022. cafeyounes.com

British food and coffee giant Pret A Manger has partnered with Kuwait-based franchise group One PM Franchising to open a flagship shop in the heart of Kuwait City, at Al Hamra Tower. The launch marks a major milestone in the brand’s expansion in the Middle East.

A number of high-profile guests were present at the ribbon-cutting event, including: H.E. Belinda Lewis, the British Ambassador to Kuwait; Pano Christou, CEO of Pret A Manger; Eira Jarvis, managing director of Pret A Manger Asia; and Hamad Al-Sayer, Chairman of One PM Franchising.

Christou stated: “We’re excited to be opening our first shop in Kuwait with our new franchise partner, One PM. We have ambitious plans to bring our freshly made food and organic coffee to more people across the world and we’re pleased to be growing Pret’s presence in the Middle East. We’re looking forward to working more closely with the One PM team, and we can’t wait for customers to visit our shops to try our high quality and great tasting food.”

Pret Kuwait is set to build on Pret’s long-standing commitment to helping those in need and give back to the local community through the work of The Pret Foundation. The brand has partnered with Refood, the first non-profit company dedicated to reducing waste in Kuwait’s food and consumer goods sector, to donate unsold food to those in need and reduce food waste.

Kuwait’s opening is part of Pret’s ambitious plan to double the size of its business in the next five years. It follows recent international openings in Canada and Ireland, with further branches slated for India, Spain and Portugal. pret.co.uk

PRET A MANGER OPENS ITS FIRST SHOP IN KUWAIT WITH FRANCHISE PARTNER ONE PM

SADELLE’S OPENS AT MANSARD RIYADH

IN BRIEF

Mansard Riyadh has announced the opening of New York’s iconic restaurant Sadelle’s, which is owned by Major Food Group (MFG), the luxury hospitality company and creative force behind some of the world’s most celebrated restaurants.

The New York-inspired lifestyle concept is an ode to the city's tradition of all-day dining. Since opening its first location in the heart of SoHo in 2016, the brand has reached great heights thanks to its sophisticated atmosphere and award-winning menu,

including bagels, sliced-to-order salmon, salads and triple-decker sandwiches. Among its many accolades, Sadelle’s was named an essential brunch destination by Harper’s BAZAAR and Cosmopolitan, and its sticky buns were ranked one of the Best Dishes of 2015 by the New York Times. Sadelle’s currently has branches in New York, Las Vegas, Miami, Paris and Dallas.

Commenting on the opening, Firas Mneimneh, general manager of Mansard Riyadh, said: “I am delighted to welcome Sadelle’s, all the way from New York, to our exceptional hotel. I look forward to having our guests experience Sadelle’s signature dishes while overlooking Mansard Riyadh’s outstanding plaza.’’ sadelles.com/location/riyadh

BEIT KANZ by Beit el Baraka debuts in Lebanon

Beit Kanz, a Lebanese cultural hub featuring a local terroir shop, an artisanal boutique and a café-restaurant, has opened its doors on Sursock Street, Beirut, Lebanon.

The heritage building dates back more than a century and offers a visual feast of architectural styles-Lebanese, Ottoman and Art Deco-with exquisite woodwork and a splendid array of patterns and colors. instagram.com/kanz.beitelbaraka

Barbar opens in KSA

Following the success of its UAE launch, Barbar has opened a branch in the KSA, bringing its authentic taste of Beirut to Taliyah Street.

The Taliyah Street opening is part of the brand’s ambitious expansion plans, with a further three regional openings slated by the end of this year in Qatar’s new Place Vendome Mall and Al Sadd District, as well as New Cairo, Egypt. eatbarbar.com

SALMONTINI LE BISTRO OPENS ITS DOORS AT DIFC, DUBAI

Opened in November, Salmontini Le Bistro is the bistro version of the popular concept Salmontini Le Resto, which provides guests with a place to enjoy salmon, meat and sushi.

Launched 22 years ago in Downtown Beirut, the concept by Hussni Ajlani gained massive recognition, becoming the go-to restaurant for salmon, meat and sushi lovers. Similar to the Beirut branch, Salmontini Le Resto quickly became one of the most popular seafood restaurant chains in Dubai.

At Salmontini’s bistro edition, which is located in DIFC, guests can enjoy breakfast, lunch or dinner, and savor succulent smoked salmon, eggs benedict, homemade lobster rolls and mouth-watering classics that have made Salmontini’s stellar reputation in a laid-back environment. Although salmon remains the signature dish

at Salmontini Le Bistro, the restaurant offers a much wider variety of food and excels in seafood specialties, meticulously prepared meat dishes, fresh salads and sushi.

Ajlani said: “Salmontini is loved by customers and employees alike, who describe it as a one-of-a-kind restaurant thanks to its professional, high-quality service, amazing team and delicious offering. Salmontini Le Bistro is set to become a must for those seeking an all-day bistro-like food experience in DIFC. This project has been in my mind for quite some time, and I am ecstatic that it is finally becoming a reality.” salmontini.com

Read our interviews in full on hospitalitynewsmag.com

Roadster Diner expands in the UAE

Homegrown Lebanese concept Roadster Diner has opened its first branch in the UAE.

The new venue, located in Dubai Hills Mall, is the result of popular demand from the Lebanese diaspora, who crave the comfort food that has been served at Roadster Diner for over two decades.

Lebanese expats can finally visit their favorite casual diner, while UAE citizens can discover Roadster Diner’s fuss-free food. The menu includes BBQ buffalo chicken wings and strips, mozzarella sticks and potato dippers, as well as the diner’s signature burgers and sandwiches. roadsterdiner.com

Atelier House to open its second Mohalla restaurant in Saudi Arabia

Dubai’s homegrown Indian street food concept has opened at Riyadh Front. Mohalla’s Riyadh Front venue will retain the aesthetic of the brand’s existing outlets while also featuring new, exciting design elements, promising to transport guests to the eclectic streets of India. The new outpost’s menu will offer many of the dishes from existing Mohalla restaurants, including signature crowd favorites such as Raj Kachori, Avocado Papdi Chaat, Tender Chicken Kebab and Rayalaseema Prawn Curry, with some new additions to surprise and delight returning diners. atelierhousehospitality.co

KITCHEN TALK WITH CHEF BOJAN CIRJANIC

What sets Dubai’s culinary scene apart from others?

Having made his mark in the world of culinary arts, Bojan Cirjanic, executive chef of Folly Dubai, tells us about his life in the kitchen and the UAE’s burgeoning restaurant scene.

Dubai has been a leader on the hospitality and restaurant scene for some time, and the number of great restaurants and chefs is continuously rising. What gives Dubai such a rich culinary landscape is its diversity, variety and quality. Access to fantastic local and international ingredients is definitely helping chefs in Dubai cater to a broad range of tastes.

Skills versus talent: which is better in the kitchen?

They are both important qualities that must be constantly developed to ensure a chef’s success. They go hand in hand,

PREVEDELLO APPOINTED EXECUTIVE CHEF OF GRAND HYATT AMMAN

The Grand Hyatt Amman has appointed Micelle Prevedello as its new executive chef.

Prevedello began his journey with Hyatt in 2003 as a sous chef and developed his passion for cooking while working at various Hyatt hotels around the world.

He first held the position of executive chef in 2011 at a hotel complex in Baku, which consisted of a Hyatt Regency

property, a Park Hyatt property and a residential tower, as well as mixed business towers.

With 25 years of experience, Prevedello has worked as an executive chef at several Hyatt hotels. Prior to joining Grand Hyatt Amman, he worked at Grand Hyatt Al Khobar Hotel and Residences. amman.grand.hyatt.com

and it is hard to separate them. However, if I had to choose one, I would pick skills; once you master certain skills, you will find it easier to adapt to different kitchens.

Which new culinary trend are you eager to implement?

I am not really following trends when it comes to cooking. In our kitchen, we are always looking for better and more efficient ways of doing things. What I am seeing lately is genuine interest from consumers as to what they are eating and where their food comes from, and that is pushing us chefs to do better.

folly.ae

Amwaj Rotana has appointed Alberto Burgio as executive sous chef of Rosso Italian Restaurant

Alberto Burgio brings his rich Italian experience to Amwaj Rotana after being the sous chef of Trattoria at Jumeirah Group’s Madinat Jumeirah.

A chef since 2005, Burgio spent four years at Jonico Ristorante Pizzeria before heading to the UK for a year and then returning home.

The talented chef moved to Dubai in 2013. He was appointed area chef at Pizzaro, a position he held for two years, and later moved to Bussola. His most recent role was chef de cuisine at Andiamo restaurant in Grand Hyatt Dubai, where he spent four years.

Burgio said: “Rosso is famous for being an incredible culinary spot in the city, and I’m so excited to join the team here at Amwaj and take on the challenge of taking the hotel to another level of culinary greatness.”

rotana.com

THE ROCKS” WITH ANTHONY MASSOUD, FOUNDER OF GLENBEY

What are the unique qualities of Glenbey whisky and how is it able to compete with international brands?

Boasting a journey from the glens of Scotland to the shores of Lebanon, Glenbey Scotch whisky has received much praise from the trade and the public since its launch back in 2021. In just a short time, it has achieved the impressive feat of becoming the first Scottish-Lebanese whisky to be recognized at the World Whiskies Awards. We learn more from the man behind the bottle, Anthony Massoud, CEO of Ets. Antoine Massoud.

Glenbey BAYRUT is a premium Scotch whisky with a distinctly Lebanese flavor. It is a three-year-old blend that is able to rival local and international competitors due to its malt content, which is significantly higher than other whiskies available in the Lebanese market. The blend is amazingly crafted at Whyte & Mackay in Scotland and then transported to Lebanon where the last four steps of the production process are conducted. Our local partner — Domaine Des Tourelles — has a fundamental input in the final rendering of the product. So, by creating this exceptional blend, we are happy to offer the Lebanese people great whisky at a very reasonable price.

You initially launched Glenbey as an affordable, high-quality Scotch whisky. How are you going to build on this market positioning for the new release of the 12-year edition?

Glenbey 12, or G12, is an entirely different ball game. We are entering the territory of 12-year-old whiskies. We intend to approach the 12YO in a more focused way. The whisky is fantastic, and our aim is to forge a strong emotional bond with the Lebanese

consumer. G12 is currently being launched using a communication platform called: “Savor the Journey.” The choice of this platform is not random; we want to create a strong analogy between the whisky’s journey, which has been crafted for 12 years, to finally reach the shores of Lebanon, and the journey of most Lebanese people, who blossom abroad, outside of Lebanon, only to come back to their homeland and enjoy their stay.

In terms of export, are you eyeing any particular markets for Glenbey? Having already exported a substantial number of Glenbey bottles to France, we are developing a sustainable Lebanese diasporabased export strategy. We are developing a very sustainable export strategy to follow Lebanese people wherever they are in the world and reach out to a wider foreign audience who are willing to try our whisky. Not only that, we strongly believe that the Glenbey brand, with all its components, has enough credentials to become a homegrown concept with international reach. Therefore, it is not a brand meant to be consumed by Lebanese only; rather, it is a Lebanese brand to be enjoyed by whisky lovers around the world. instagram.com/glenbeywhisky

“SENSO”TIONAL COFFEE EXPERIENCE WITH JOSEPH SAADE

Joseph Saade , managing director of MTM Trading Sarl, has a strong relationship with coffee. It all began in 2002, when he ranked 10th at the World Barista Championship in Norway. With a passion for coffee, ambitious mindset and a positive attitude to match, Saade tells us about his latest project coffee and what it’s bringing to the market.

What can you tell us about SENSO? With a focus on connoisseurship and a plan to thrive, we are a dynamic team that works hard to create a range of high-quality coffee products to satisfy every taste.

What are SENSO’s latest product releases?

Our latest products include five premium coffee capsules: GOLD, PURO, RUBY, DECAF and ORGANIC.

What house secrets can you share with us?

It all begins with specialty coffee. Advanced barista training is central to our brand, and creating a trendy coffee menu with the latest coffee accessories and newest technology is also part of it. senso-coffee.com

“ON

MORNING COFFEE BREAK WITH ROY DANIEL,

MANAGING PARTNER

OF BARISTA ESPRESSO

How were you able to position Barista Espresso at the forefront of the industry?

We strive to provide our customers with the best coffee possible and always work toward exceeding their expectations. We pride ourselves on being a one-stop shopping experience, which we are doing by investing in our factory to broaden our product range.

What do you believe to be the biggest challenge faced by the coffee industry?

The industry is being threatened by climate change. According to experts, almost half of the land that’s being used to grow coffee will no longer be suitable in just 30 years' time. Taking into account that global demand for coffee is continuously rising this spells trouble. Moreover, the coffee industry in Lebanon is facing numerous challenges, such as currency devaluation and a decrease in purchasing power, making it harder for the population to buy luxury coffee.

With coffee still the drink of choice for many, we caught up with Roy Daniel , managing partner of Barista Espresso, to learn more about the biggest challenges faced by the coffee industry, customers’ needs and how Barista Espresso is catering to them.

Today, coffee enthusiasts can find everything they need at Barista, from products to machines. It is our duty to stay up to date with what consumers are looking for and the trends characterizing the industry. We reached a new milestone in our business when we decided to venture into instant coffee. It was a bold move for an espresso brand, but it paid off, reaffirming our leadership and forward-thinking culture.

Do you have news of new product releases?

In 2022, our main focus was on expanding our product range and upgrading the existing one. We launched aluminum Nespresso-compatible capsules and introduced individual instant coffee sachets and creamer. We also opened two Barista Bar branches, a unique coffee drive-thru concept. Before the end of the year, we will be releasing ASTRA, our latest coffee machine. barista-espresso.com

A VICTORIAN ENCOUNTER WITH ANOOD AHMAD ALI AL EFAISHAT

What sets your pastry shop apart from others in the market?

I believe that most retail shops in Amman lack the art of good customer service, as it’s severely undervalued. What sets my shop apart from the rest is our impeccable customer service and a firm belief in the fact that no matter how good our products are, without great customer service, the job is only half complete.

Furthermore, Victorian was the first to offer fresh, unwrapped pralines tailored to customers’ tastes in terms of flavor, color and design.

that every occasion should be celebrated in style. Here, we find out about her leading gourmet chocolate concept, the pastry scene in Jordan and what’s on the horizon.

Pastry helps to create memories. In your opinion, how can a skillful pastry chef achieve this?

We continuously follow new trends and perfect new chocolate recipes. We make it a point to stay up to date with the latest innovations and needs of the market to

provide our customers with the finest chocolate around. Training the team is a constant priority.

Our chefs are privileged to benefit from the ongoing support and mentorship of some of the best EMF chefs, who constantly provide tips and tricks to become pastry masters.

Do you have plans to expand?

We managed to stay afloat for eight years despite the economic crises we faced locally and internationally. We were sure that we could continue operating.

Although we have no plans to open a second branch in Amman, we plan to franchise in the Middle East. It is our dream to see Victorian in the UAE or Saudi Arabia victorianchocolatejo.com instagram.com/victorianchocolate

Anood Ahmad Ali Al Efaishat , shop owner and manager of Victorian chocolate, believes

VALRHONA A CENTURY OF VISIONARY CREATIVITY AND COMMITMENT

Throughout the year, Valrhona has hosted the Food Forward Festival in eight cities around the world, bringing together chefs and talents to create a unique themed menu for each location. The festival, in partnership with GRAND CUISINE and GELINAZ, celebrated Valrhona’s 100 years of inspiration, creativity and ethical gastronomy.

To mark the milestone event in Dubai, Valrhona invited a hand-picked selection of guests from Cercle V and partners to an intimate dinner at Dubai’s National Reserve. The event gave them a sneak peek into the future of gastronomy and provided the brand with an opportunity to thank its clients for their loyalty, support and shared sense of values. Attendees savored dishes from acclaimed chefs Reif Othman, Kasper Kurdahl, Sahar Parham Al Awadi, Himanshu Saini and Frédéric Bau while mingling with the guests and partners from Morocco, Tunisia, Turkey, UAE, Qatar, Oman, Kuwait, Saudi Arabia, Bahrain and India. The theme of the event was “Middle East Rising,” an ode to the rich flavors of the Levant and the Middle East. Indeed, Valrhona recognizes the growing trend for dishes from this region.

During the special gathering, Brice KonanFerrand, Valrhona’s pastry chef for IMEA, said: “I am happy to join Valrhona Selection IMEA in Dubai, having spent eight years in APAC for Ecole Valrhona Asia. It is the first time for me in this amazing city, and I am sure there are plenty of interesting things coming up.”

Frederic Bau, experimental pastry chef at Valrhona, added: “On the occasion of the 100th anniversary of Valrhona, 35 of which I spent creating and growing with the company, I am positive that the best is yet to come. Tonight is just a small example of what we can achieve.”

Guillaume Lafaix, IMEA business unit manager, expressed his gratitude to the team: “I would like to applaud the Valrhona team who made this wonderful event possible and who have ensured the success of the brand. A huge thank you to our chefs, partners and collaborators. I would also like to express our gratitude to M. Chapoutier, Dibba Bay and Nara Escape.”

The 100-year anniversary of Valrhona has been commemorated in countless ways, including the unveiling of the brand’s latest creation, Komuntu 80%, which is inspired by Valrhona’s commitment to a fair, sustainable cocoa industry and creative, ethical gastronomy. Komuntu is the symbol of Valrhona’s joy, diversity, engagement and sustainability. It features a brightly colored pattern typical of the countries of origin of its cocoas, with artwork by French-Madagascan artist Deborah Desmada. It tells the story of all the people involved throughout the supply chain around the world. The blend of cocoas has a singular aromatic character, with a powerful bitter woody flavor underpinned with notes of toasted nibs.

The centennial marks Valrhona’s determination to explore cocoa and deepen its knowledge of chocolate, supporting communities through long-term partnerships with producers (averaging eight years), sharing expertise –with L’École Valrhona, a powerful training

facility promoting creativity conducive to meeting new people, as well as learning and passing on new gastronomy techniques and trends.

Valrhona vows to remain true to its mission statement, “Together, good becomes better,” for decades to come, reaffirming its quest to further its positive impact on people and the planet. A century in the making, Valrhona, with the help of its cocoa partners, suppliers, apprentices, pastry chefs, bakers, chocolatiers, chefs, ice-cream producers, creators and connoisseurs, will further strengthen its commitment toward a fair and sustainable cocoa industry.

Furthermore, with dietary concerns for the future, Valrhona continues to reimagine how it chooses local ingredients, respects seasonality, recycles garbage, generates a circular economy, reduces wasted energy and food, respects biodiversity and showcases the value of community. The Ethical Gastronomy Handbook is available to support the Drôme branch’s partners through the transition so that everyone can take part and drive change.

In line with a new vision for gastronomy, Bau concocted delicious pastry recipes that contain fewer calories and are more ethical from his book “Reasonable Gourmandise.”

valrhona.com

VALRHONA’S HISTORY

Valrhona has been commemorating a century of milestones during a series of celebrations and events throughout 2022. From its ground-breaking innovations that introduced unparalleled signature flavors to the world of pastry, such as chocolate fèves, bitter Guanaja and blond Dulcey, to new ways to sample and work with fruit, the brand has become synonymous with quality and creativity.

Valrhona's story began in 1922, when pastry chef Albéric Guironnet organized a workshop in the Rhone Valley, France, and later developed a chocolate manufacturing business devoted to serving fellow chocolatiers, which he named Valrhona.

Valrhona’s chocolate-making facilities in Tain l’Hermitage, France remain, to this day, faithful to the highly regarded and respected

practices that have been passed down through the generations.

In 2002, the company formalized its sustainable development strategy via its “Live Long” program and works daily toward maintaining a fair and sustainable cocoa industry that respects people, natural resources and the planet. Indeed, 100 percent of cocoa beans can be traced back to their original plot, so Valrhona stays in contact with its 17,215 partner producers.

In 2013, Valrhona opened The Cite du Chocolat, a multi-sensory, interactive chocolate experience, gathering together 140,000 chocolate lovers, baking enthusiasts and professionals to taste, discover and learn some of the secrets that have made it the exceptional brand it is today.

Furthermore, through its work, the Valrhona Foundation has improved the living conditions of its producers by helping children gain access to education and by guiding them toward sustainable agricultural practices so that the supply chain is free from deforestation and biodiversity is preserved. In January 2020, Valrhona attained the B Corporation® certification, which is a testament to the company’s commitment to economic, societal and environmental performance.

Within this approach, Valrhona reaffirms its daily commitment to further making gastronomy ethical. The brand aims to create a collective movement in the gastronomy industry to challenge the status quo, work together and invent new ways of doing things.

LLUC CRUSELLAS CROWNED WORLD CHOCOLATE MASTER

Crusellas won the coveted title by bowling over the judges and viewers at home, who bestowed upon him the public #WOW award.

For the next three years, Crusellas, from Spain, will not only enjoy the muchcoveted titled of the world’s finest chocolate craftsman, but he also benefits from an exclusive collaboration with Harrods London. The chocolate creation will be displayed in the famous London luxury department store in spring 2023.

Antoine Carréric from France and Nicolas Nikolakopoulos from Greece took home the silver and bronze medals respectively.

Dilip Kumara, assistant pastry chef of FIVE Hotels and Resorts Dubai, represented the Middle East in the World Chocolate Masters.

Amaury Guichon, head of the WCM jury, said: “The World Chocolate Masters (WCM) have always been about pushing the boundaries of chocolate craftsmanship and scaling new heights, and during this year’s competition, Crusellas set a whole new standard for innovation and creativity. Amid fierce competition, the title of World Chocolate Master that Crusellas will be taking home is a tribute to the skill, ingenuity and vision he has shown throughout the final.”

After an intense three final days at Salon du Chocolat Paris, Crusellas won over the jury, presided by pastry chef and star of Netflix’s “School of Chocolate” Amaury Guichon, with sensorial creations that highlighted his attention to detail, creativity and knowledge of flavor. On the final day, Crusellas was able to present a brioche with zero sugar by using an enzym Taking this an amazing innovation that surprised the judges.

Crusellas said: “It feels incredible to win the title of World Chocolate Master, after months and months of training, not just for me but for the whole team supporting me along the way. I’ve dreamed about winning this title, but I never expected it, and to be able to take the award home feels amazing. This is not just my prize; it is a prize that I share with all the professionals in my country.”

Crusellas’s stunning #wow window display portrayed a world in danger, with a beautifully sculpted elephant standing on a scorched earth to depict two possible scenarios in the future. Earlier in the competition, Team Spain surprised visitors at the Salon du Chocolat by handing out 3D sculpted tokens.

The results of the WCM World Final 2022 were as follows:

Lluc Crusellas (Spain), 434p

Antoine Carréric (France), 405p

Nicolas Nikolakopoulos (Greece), 404p Anna Gerasi (Italy), 382p

Christophe Rull (US), 381p

Dongsuk Kim (Korea), 377p

Joro Tanaka (Japan), 375p

Togo Matsuda (Belgium), 370p Jacky Lung (China), 356p Igor Zaritskyi (Poland), 337p

This year’s edition of WCM focused on what the world will see on counters and shelves of pastry shop in the future. The event was an online hit, with hundreds of thousands of chocolate enthusiasts tuning in to follow the competition and vote for their creations.

Established in 2005, WCM’s previous winners include Davide Comaschi from Italy, Vincent Vallée from France and Frank Haasnoot from the Netherlands.

worldchocolatemasters.com facebook.com/worldchocolatemasters instagram.com/worldchocolatemasters cacao-barry.com salonduchocolat.fr

2023 TRADE SHOWS AROUND THE WORLD

JANUARY 2023

18-22 Jan. SPAIN

FITUR Ifema Madrid ifema.es/en/fitur 19-23 Jan. FRANCE

SIRHA LYON GL events sirha-lyon.com/en 21-25 Jan. ITALY

SIGEP Rimini Fiera sigep.it

FEBRUARY 2023

3-7 Feb. GERMANY

AMBIENTE Messe Frankfurt ambiente.messefrankfurt.com

7-9 Feb. Jeddah KSA

SAUDI HORECA Semark saudihoreca.com

7-9 Feb. Jeddah KSA

SALON DU CHOCOLAT Semark & Hospitality Services Salonduchocolat-ksa.com 8-10 Feb. GERMANY

FRUIT LOGISTICA Messe Berlin GmbH fruitlogistica.com/en 8-11 Feb. TURKEY

EMITT ISTANBUL Hyve emittistanbul.com/Home 20-24 Feb. DUBAI GULFOOD Dwtc gulfood.com

MARCH 2023

6-8 Mar. KUWAIT

HORECA KUWAIT Leaders Group Hospitality Services horecakuwaitexpo.com

7-9 Mar. GERMANY

ITB BERLIN

The World's Leading Travel Trade Show Messe Berlin GmbH itb-berlin.de

10-14 Mar. GERMANY

INTERNORGA

Hamburg Messe + Congress internorga.com

19-21 Mar. GERMANY

PROWEIN Messe Dusseldorf prowein.com

APRIL 2023

23-25 Apr. GERMANY ISM Koelnmesse ism-cologne.com

25-28 Apr. LEBANON HORECA LEBANON Hospitality Services horecashow.com 25-28 Apr. SINGAPORE FHA FOOD & BEVERAGE Informa Markets fhafnb.com

MAY 2023

1-4 May DUBAI ARABIAN TRAVEL MARKET Reed exhibitions arabiantravelmarket.com

7-9 May Riyadh - KSA FHS Saudi Arabia Bench futurehospitalitysummit.com 15-17 May ABU DHABI EMIRATES CULINARY GUILD Emirates Culinary Guild and Abu Dhabi Chefs Association emiratesculinaryguild.net

18-20 May DUBAI

SALON DU CHOCOLAT DUBAI Hospitality Services salonduchocolatdubai.com

20-23 May USA

NATIONAL RESTAURANT ASSOCIATION SHOW Winsight nationalrestaurantshow.com

23-25 May DUBAI

THE HOTEL SHOW Dmg: Events Middle East & asia & DWTC thehotelshow.com

30 May-1 Jun. OMAN

HORECA OMAN Al Nimr Expo & Hospitality Services horecaoman.com

SEPTEMBER 2023

10-12 Sep. KSA

THE HOTEL SHOW SAUDI ARABIA Dmg: Events Middle East & Asia thehotelshowsaudiarabia.com 11-14 Sep. AUSTRALIA

FINE FOOD AUSTRALIA Diversified Communications Australia finefoodaustralia.com.au 25-27 Sep. DUBAI FHS Middle East Bench

futurehospitalitysummit.com

OCTOBER 2023

7-11 Oct. GERMANY ANUGA Koelnmesse anuga.com 13-17 Oct. ITALY HOST MILANO Fiera Milano host.fieramilano.it/en 17-19 Oct. JORDAN HORECA JORDAN Laurence & Husseini Consult & Expo Jordan horeca-jordan.com 22-26 Oct GERMANY IBA GERMANY GHM iba.de/en/ 26-28 Oct. LEBANON WHISKY LIVE BEIRUT Hospitality Services Whiskylivebeirut.com

NOVEMBER 2023

6-8 Nov. UK WORLD TRAVEL MARKET RX GLOBAL wtm.com/london/en-gb.html 7-9 Nov. DUBAI GULFOOD MANUFACTURING Dwtc gulfoodmanudcturing.com 9-11 Nov. LEBANON BEIRUT COOKING FESTIVAL Hospitality Services beirutcookingfestival.com 9-11 Nov. LEBANON SALON DU CHOCOLAT BEIRUT Hospitality Services salonduchocolatbeirut.com 27-29 Nov. Riyadh KSA SAUDI HORECA Semark saudihoreca.com

Your reference for the leading industry events across the globe

PREPARATIONS UNDERWAY FOR GULFOOD’S 28TH EDITION

Gulfood, the world’s largest F&B and hospitality show, is set to host its 28th edition from February 20-24, 2023.

Driving creativity and change, the forthcoming edition will continue to unite food and beverage communities in Dubai and act as a springboard for new ideas.

Returning to Dubai World Trade Centre, the renowned event will bring together more than 5,000 companies from 120 countries. An impressive line-up of industry thought leaders and top chefs from around the world will be present to share their know-how and chart the way forward.

Established in 1987 as a dedicated platform for imported products, Gulfood has grown significantly over the past decade. While the primary finished foods event attracts over 5,000 exhibitors and 90,000 visitors per year, a series of sector-specific spin-offs have seen the Gulfood brand expand, with dedicated platforms for manufacturing, hospitality

equipment, confectioneries, seafood and gourmet products.

The show’s evolution has taken place in parallel with the widespread transformation of the F&B industry. With robust participation from national trade entities, government-backed industry bodies, organizations and country pavilions, Gulfood has consolidated its position at the forefront of the industry.

Maintaining this momentum, the fiveday trade show will highlight the latest innovations, disruptive trends and visionary

products in eight primary show sectors: beverages; dairy; fats and oils; health, wellness and free-from; meat and poultry; power brands; pulses, grains and cereals; and world food.

Gulfood will, once again, look toward the future of food and address what matters with industry experts. Taking this approach, the show will explore a range of topics that are built around five central pillars: markets, lifestyle, government, technology and marketing. gulfood.com

CREATING COMMERCIAL KITCHENS OF THE FUTURE

Novel solutions have automated everyday kitchen processes. Indeed, the advent of the IoT has enabled equipment like refrigerators, ovens, pans and grills to communicate and share highlevel networks, eliminating the need for human intervention.

Foodservice companies must find ways to reduce costs without sacrificing food quality or customer experience. For this reason, many restaurateurs are using technology, automation and even robotics to improve daily kitchen operations.

Predictions

Considering the potential disruptive factors of foodservice equipment, we predict that sustainability will become more important, kitchen equipment will become smarter and delivery will remain a driving factor.

We forecast that: Back-of-house operations will become fully automated as costs fall, and flexible, reprogrammable robotics will become more sophisticated.

The restaurant of the future will be smaller with more automated kitchen equipment, and the typical kitchen layout may change. Artificial intelligence with knowledge of cooking techniques, food chemistry and recipes will be capable of delivering new culinary and beverage experiences.

Through technological advancements, more restaurants will be designed to reduce the use of energy and water, as well as minimizing waste.

In order to keep your commercial kitchen ahead of the curve, below are some key future-proof kitchen automation features to invest in:

A back-of-house solution that can integrate with all the devices in your restaurant is a smart choice. As a restaurant operator, you will no doubt want to create a more efficient and profitable restaurant. This is where kitchen data becomes essential. A number of kitchen display systems (KDS) are now starting to gather data from every stage of the guest’s dining journey, creating a more personalized experience from the first contact until they leave your restaurant. With this data to hand, restaurant operators can use it to create marketing campaigns and identify bottlenecks. In addition, a number of kitchen automation systems offer a business intelligence

app for restaurant owners. Through the app, operators can set alerts for when a particular metric falls below standards.

Apart from automated kitchen features, there are a number of automated kitchen appliances of note:

Automated controls and cooking processes cut labor and eliminate safety issues while boosting the quality and consistency of fried foods.

Combi ovens make it possible for chefs to perform an impressive array of functions.

Energy costs in the foodservice sector are three times higher per square foot compared to other industries. Therefore, it is important to install a system that can monitor HVAC energy usage, as well as provide real-time alerts when problems arise.

Restaurateurs who invest in the right kitchen technology will benefit from higher profits and growth, not only in the coming year but well into the future.

Who is Luminescenza?

With nearly 10 years of experience, Luminescenza is driven by the philosophy that a successful project is the result of a systematic approach to addressing its customers' needs with optimal functionality. The company offers solutions to challenges within the foodservice industry by creating facilities that aesthetically engage customers and provide an enhanced workplace environment for the people who operate them. Luminescenza provides services including design, project management, consultancy, QA/QC and risk management.

For more information, contact consultant@luminescenza.info

Luminescenza has plenty of experience in assisting foodservice clients. Georges Haddad, the firm's owner, shares his insights on the future of commercial kitchens and how technology is redefining the way they operate and improve both food quality and outcomes in restaurants.

SAUDI HORECA –THE BEST EDITION TO DATE

Saudi HORECA Riyadh’s 11th edition was, according to its organizers, the most successful edition to date. We take a look at the highlights of the renowned trade show, which was held at Riyadh International Exhibition and Convention Center from November 22-24.

Saudi HORECA Riyadh was an event that everyone wanted to be part of in 2022. With Covid-19 restrictions lifted, the hospitality and foodservice communities came together in droves to celebrate the newest concepts, the latest products and the country’s rising talents.

Indeed, the three-day trade show hosted 300 exhibitors from over 45 countries and attracted more than 35,000 visitors from 70 countries. Eight international pavilions representing Jordan, the US, Greece, Lebanon, Thailand, Spain, Norway and Australia formed part of the 20,000 square meters of exhibition space.

“It was undoubtedly the best Saudi HORECA Riyadh in the exhibition’s history in terms of quality and number of visitors, satisfaction rate and variety of events,” said Jad Taktak, general manager of Semark, the organizer of the show.

A star-studded reception welcomed 300 high-profile guests to the VIP Lounge at HORECA ahead of the opening on November 21. Other highlights included the Hospitality Salon Culinaire Competition and the Hospitality Talks panel discussions. The sessions covered a wide variety of trending topics, such as women in hospitality, HR challenges and opportunities, and the rise in demand for Saudi cuisine.

"Saudi HORECA Riyadh remains a key meeting place for hospitality and foodservice stakeholders. The event has gone from strength to strength, evidenced by the exceptional standard of exhibitors, experts and guests who participated in this year's edition," said Joumana Dammous-Salamé, managing director of Hospitality Services, the company behind the HORECA Network.

The 12th edition of Saudi HORECA Riyadh is scheduled for November 27-29, 2023. saudihoreca.com

HORECA TO DEBUT IN JEDDAH ALONGSIDE SALON DU CHOCOLAT

Jeddah is the latest city to join the ever-expanding HORECA Network. Taking place from February 7-9, 2023, at Jeddah Superdome, Saudi HORECA Jeddah will be held concurrently with Salon du Chocolat et de la Pâtisserie. We take a look at what’s on the agenda.

The first edition of Saudi HORECA Jeddah promises to be an exciting one. Spread across 11,000 square meters of exhibition space, the three-day event is expected to welcome 150 companies and attract more than 20,000 visitors to the city’s famous Superdome venue.

Jeddah is the second city in KSA to host the well-known hospitality and foodservice trade show, which makes sense, given its growing importance as a hospitality hub. “The western region of Saudi Arabia is booming with a number of mega projects, so Saudi HORECA Jeddah aims to elevate the city's F&B business scene and act as the catalyst that will initiate this transformation,” said Jad Taktak, CEO of SEMARK Group, co-organizer of the event.

Salon du Chocolat et de la Pâtisserie will be taking place in parallel with Saudi HORECA Jeddah. The world-famous event will not only showcase the best in chocolate and confectionery, as well as local items like dates and Arabic sweets, but will also feature a whole host of activities that celebrate the sweeter side of life, including a chocolate fashion show, demonstrations, workshops and chocolateinspired competitions.

“We are thrilled to be bringing Salon du Chocolat et de la Pâtisserie to Jeddah. The industry has come a long way in KSA, so it is an exciting destination for us, particularly given the massive opportunities it is offering investors,” said Joumana DammousSalamé, managing director of Hospitality Services, the company behind HORECA and co-organizers of both events.

More than 60 chocolate, pastry and ice-cream shops, manufacturers, suppliers and distributors will be part of the show, which looks set to bring together more than 15,000 chocolate enthusiasts.

saudihoreca.com salonduchocolat-ksa.com

REACHING NEW HEIGHTS

WITH LUDWIG BOULDOUKIAN

As Hyatt’s regional vice president of development in the Middle East and Africa, Ludwig Bouldoukian has insider knowledge of the market, trends and opportunities. We discuss the Hyatt brand's growth plans and what really matters to guests.

Where does Hyatt hotels stand in terms of its growth trajectory and its strategy for the MEA region?

The Hyatt brand is going from strength to strength and is continuing its expansion in the MEA region with the development of several projects. At present, we have 29 Hyatt-branded properties in the region, with an additional six properties slated to open by the end of 2025. Currently, the variety of hotel brands we have in the region offers guests and World of Hyatt members an array of experiences, from luxury to lifestyle, across world-class brands that include Park Hyatt, Grand Hyatt, Andaz, Hyatt Centric, Hyatt House and Hyatt Place, to name just a few.

The debut of our luxury wellness brand Miraval in the kingdom of Saudi Arabia is an exciting step for us. Indeed, we plan to open Miraval The Red Sea in 2025.

Hyatt is recognized for the strength of its brands and standout properties, and we hold a unique position in the market in terms of our scale and footprint.

Looking forward, sustainable growth in strategic markets that matter the most to our guests will be Hyatt’s main focus.

Which markets are you most interested in tapping into and why?

The Middle East is and will remain a key focus for Hyatt. We have several exciting projects coming up in Saudi Arabia — a market that continues to play a pivotal role in Hyatt’s growth strategy in the Middle East. Hyatt anticipates room growth of more than 80 percent in the kingdom by late 2025, with several openings in the next four years, including Grand Hyatt The Red Sea, Miraval The Red Sea and Park Hyatt Riyadh Diriyah Gate.

We are also establishing a firm foothold in Qatar. The opening of Andaz Doha in Q4 2022 will mark the debut of the luxury lifestyle brand in the country and will be the sixth Andaz hotel in the region.

This year, we also welcomed Grand Hyatt Kuwait, another impressive regional brand that has set a new standard for luxury hospitality experiences in the city.

The UAE and Oman also remain important markets, where we continue to observe growing demand for our diverse portfolio of properties.

Globally, South Africa is a market in which we are significantly expanding our footprint. Indeed, 2023 will see the reintroduction of the Park Hyatt brand in South Africa, with the launch of Park Hyatt Johannesburg in the first half of the year. This marks the fourth Hyatt property in the country, joining Hyatt Regency Cape Town, Hyatt House Johannesburg Sandton and Hyatt House Johannesburg Rosebank.

Traveler preferences are evolving and guests are now seeking experiences that are unique and will also have a positive impact on the environment.

How is hospitality in the Middle East faring compared to other markets? At present, the Middle East is experiencing a cross-border travel resurgence, fueled by a spike in leisure travel demand and large cultural and sporting events, such as the FIFA World Cup and the F1 Grand Prix.

The GCC hospitality industry is setting a global benchmark for luxury travel experiences worldwide. This can be seen in Saudi Arabia, with giga-projects that include The Red Sea and Neom — pioneering developments in sustainable luxury tourism.

Hyatt is proud to have two hotels in The Red Sea Development and one that’s on track to debut as part of Diriyah Gate. These properties will feature numerous innovative features, such as sustainable water management, smart sensors and electric vehicles, setting a blueprint for future projects.

What is the main driver of hospitality? As a purpose-driven company that’s rooted in respect for people, Hyatt is deeply committed to creating a culture

where every single colleague and guest feels welcome, cared for and has a sense of belonging. Our vision — a world of understanding and care — is complemented by our longstanding efforts to foster inclusive environments for all individuals. We remain steadfast in delivering incredible experiences.

Loyalty programs have proved invaluable when it comes to facilitating guest loyalty, as well as providing us with a wealth of information in terms of our guests' preferred destinations, properties and travel trends. We can thus cater to the needs of our guests while also ensuring our growth plans are aligned with bringing to life diverse offerings.

The World of Hyatt, Hyatt’s award-winning guest loyalty program, boasts over 30 million members globally. The program offers a variety of ways for guests to earn and redeem points, which can be used against their hotel stays, as well as dining and spa services, across participating locations and brands.

Other industry drivers include quality of service, personalization and ease of booking. Furthermore, sustainability has become ever-more relevant, with guests paying greater attention to their carbon footprints and travel choices.

What do you think are the key differentiators that add value to the guest experience?

Traveler preferences are evolving, and guests are now seeking experiences that are unique, novel and will also have a positive impact on the environment.

Our properties in The Red Sea Development Project cater to this need and will place the destination on a global map, attracting visitors from across the world. Miraval The Red Sea will join Grand Hyatt The Red Sea as the second Hyattbranded hotel, slated to open within the first phase of The Red Sea Development Project. We look forward to introducing guests to a new standard of luxury and wellness synonymous with the Miraval brand, where the focus is on mindfulness and balance. Developing unique concepts for our guests lies at the heart of it all. hyatt.com

PULSE CHECK

SAUDI ARABIA

The world economic outlook is set to slow down this year, from 6 percent in 2021 to 3.2 percent, according to the IMF, with the global financial watchdog announcing further decline in 2023. In this grim context, Saudi Arabia is faring well, showing a strong growth profile with a robust Q3 real GDP at 8.6 percent. The American rating agency Standard & Poor’s estimates that the annual

With Saudi Arabia’s development pipeline looking stronger than ever, Nada Alameddine , managing partner at Hodema consulting services, guides us through the list of upcoming megaprojects and what they will bring to the kingdom’s hospitality scene.

GDP will grow by 7.5 percent, representing the highest hike in the last decade. Strong energy prices have benefited the kingdom this year, which has also deepened its trade ties with Asian nations such as China, Japan, India and South Korea. As a result, its trade balance grew by 87 percent to SAR 72 billion (USD 19.2 billion) in August 2022.

Moving away from oil Sectors not related to oil have also witnessed success. The Ministry of Economy and Planning announced that real non-oil GDP expanded by 5.9 percent in Q3, reflecting an upward trend over several months. Authorities specified that manufacturing, wholesale, retail trade, restaurants and hotels, construction and

transport have thrived recently, with the government’s efforts to attract investment finally paying off. Since the launch of the Saudi Vision 2030 program six years ago, Riyadh has been channeling its efforts into reducing the country’s dependence on oil by announcing economic reforms and financing large-scale investment projects through its Public Investment Fund and National Development Fund. The latest figures also demonstrate low inflation, at 2.9 percent, which is remarkable during a time in which most countries globally are struggling to contain the rising costs of living. This can be explained by the fact that the government subsidizes food and fuel, and pegs the Saudi rial to the US dollar, the latter currently stronger than the euro and other currencies.

Becoming a top tourist spot

These promising results have bolstered the authorities’ strategy to go all out on non-oil related activities such as the banking sector, new technologies and tourism. The kingdom’s hospitality and F&B businesses are supported by Saudi officials and investors, who are spending hefty sums of money to develop the industry, a central pillar to Vision 2030. With the aim of increasing tourism to reach 10 percent of GDP, the country is turning into a burgeoning tourist destination, it was only open for religious tourism in 2019. Over the past three years, KSA has evolved from a non-touristic destination to this year hosting the World Travel & Tourism Council Global Summit. The kingdom has been welcoming Hajj pilgrims for centuries and has firmly established itself as one of the world’s top religious tourism destinations. According to the World Tourism Organisation (UNWTO) tourism barometer published at the end of September, the sector has grown by 112 percent compared to pre-pandemic levels, mostly thanks to pilgrimages to Mecca, topping the list of G20 countries for arrivals over the summer. More than 118 million tourists visited Saudi Arabia between January and October. An array of new measures, such as facilitating arrivals in the country and the introduction of a new tourism visa, have been paying off. In late October, the Minister of Tourism Ahmed al-Khateeb announced that 12,000 hotels rooms were set to open in 2022, a 6 percent increase compared to 2021.

A series of megaprojects Officials are not resting on their laurels. They have been announcing gigantic hospitality projects creating thousands of new jobs and shaping the sector to become

a key lever to diversify the economy. The kingdom has big ambitions and does not do things by halves. Four main projects have been creating excitement and buzz for months. Al-Ula, in the Medina region is a historical hotspot, where the UNESCO World Heritage Site of Hegra (also known as Mada'in Salih) is located. The aim of the project is to create an “open-air museum,” with sustainable archaeological, cultural and touristic complexes.

The other three megaprojects are all located on the coastal line of the Red Sea. The Red Sea Project, set for completion by 2030, will consist of 50 hotels, 8,000 rooms and up to 1,000 residential properties, as well as an international airport. The first three resorts will open in spring 2023 and another 13 will be launched in 2024.

Over the past three years, KSA has evolved from a nontouristic destination to this year hosting the World Travel & Tourism Council Global Summit.

Further north, another complex is being built by the same developer: Red Sea Global. Amaala, which puts the emphasis on the preservation of nature and wellness, has a total of eight resorts under construction and is set to open at the end of 2024. Upon completion, it will boast more than 3,000 hotel rooms, residential establishments, recreational facilities, a marine life institute and a yacht club.

Last but not least is Neom, the visionary development currently under construction in the northwestern desert near the Gulf of Aqaba. With a mammoth budget of USD 500 billion, the project is set to use smart city technologies, such as robots and flying taxis, and will be powered by renewable energies. Its groundbreaking main feature will be “The Line,” a 170-kilometerlong linear city in the shape of a mirror skyscraper, which has the potential to accommodate up to 9 million residents.

The Trojena Ski Resort, designed by the late Zaha Hadid, among other renowned architects, will be located 50 kilometers from the Gulf of Aqaba and will feature the Arabian Gulf’s first outdoor ski slopes. The ski complex has seized the spotlight even before its completion in 2026, as KSA was recently named host of the 2029 Asian Winter Games. Unsurprisingly, the country plans to organize the outdoor competition in the mountainous desert area.

Oxagon will form another area within Neom. It is set to become the largest floating industrial complex in the world, with the integration of an automated port and smart supply chain network. Interestingly, Neom developers have also dedicated an area to arts and culture. In an effort to expand the country’s media industry, the recently opened Neom Media Village and Bajdah Desert Studios feature sound stages and film production support facilities.

Amid the rapid pace of development, KSA will certainly be a country on the rise in 2023 and beyond.

hodema.net

WHAT DOES POST-PANDEMIC TRAVEL LOOK LIKE?

After several years of record lows and disruption, 2022 has marked the dawn of a new era for global tourism and hospitality. But even that does not come without its challenges, as Kostas Nikolaidis, Middle East and Africa executive for STR, explains.

It’s an interesting year for the travel industry; on one hand, restrictions have eased and pent-up demand has been unleashed; on the other, the sound of war echoes across Europe, while global inflation thwarts growth and threatens a worldwide recession. Amid these opposing market forces, understanding post-pandemic sentiment and the behavior of travelers can, at times, feel like an insoluble enigma. However, STR’s latest Consumer Insights Survey, conducted in July/August 2022, has attempted to decode the mystery.

Accommodation preferences

With seasonality playing a role, hotel accommodation remained the preferred choice for travelers, even though shortterm rentals and staying with friends and family both showed an increase in STR’s July survey. When compared to pre-pandemic figures, short-term rentals and hotel stays continued to be the most dominant accommodation type, with hostels seeing a significant decline in interest. The shared nature of facilities and limited personal space are likely factors that continue to negatively impact hostel-like accommodation.

Within the hotel segment, full-service and smaller properties featuring less than 50 rooms have seen the greatest increase in interest from consumers, with branded hotels often being chosen over their independent counterparts.

However, around 40 percent of respondents said that Covid-19 has not changed their hotel preferences.

Travel sentiment

Fueled by travel disruptions, cancellations and mountains of lost luggage mainly across Europe in the early summer, international travel sentiment largely remained in negative territory. Airlines and airport facilities struggled under the wave of pent-up demand as summer holidays began.

Travelers are showing a clear preference for countryside and beach getaways, as city breaks seem to have fallen out of favour compared to the pre-Covid-19 times. Travel aspirations for British travelers continued to lag behind North Americans and Europeans, with UK consumers showing a strong preference for domestic trips over international ones. With the continued devaluation of the British pound, the affordability of overseas travel is becoming a concern. On the other hand, Americans are finding European destinations more affordable than ever before due to the exchange rate alone.

It comes as no surprise that value for money is becoming an increasingly important factor in travelers’ decisions to book trips.

Business travel

Business travel has been hit harder than leisure, with full recovery not expected until the pandemic is fully behind us. Business travel to meet suppliers and vendors abroad is most likely to drop in the future, while trips to in-person events has been least affected. Although corporate travel managers are likely to budget higher for 2023, economic headwinds may result in shorter trips or downgrades in accommodation. However, the good news is that business travel will not disappear, as anticipated during the pandemic, with 46 percent of survey respondents expecting to travel for business in the next 12 months.

Cost of travel

The knock-on effect of record inflation combined with an energy crisis, amplified by the war in Ukraine, is also affecting the travel industry. Even though global travel demand has not fully returned to 2019 levels, prices in most cases are much higher than expected. In uncertain times like these, it comes as no surprise that value for money is becoming an increasingly important factor in travelers’ decisions to book trips, as illustrated in STR’s survey. While location has always been the top accommodation influencer, value for money is a facet that both travelers and accommodation providers need to find common ground on in the post-pandemic economy.

Looking ahead, consumers anticipate the steepest increases to affect transportation, followed by food and beverage, and accommodation. Expectations and reality seem to concur, with the consumer side prepared to pay more while the travel and hospitality industry continues to increase prices.

Although it is encouraging to see the return of travel, with the influence of Covid-19 ongoing uncertainty. While demand momentum is still a key driver of recovery, travel remains highly sensitive to any sudden changes in these volatile times.

str.com

Many hotel restaurants are unable to maintain successful business and leisure facilities — known as “bleisure” — so they often become a non-profit-making “accessory” in a hotel. With excellent planning, hotels can create award-winning concepts that are thriving profit generators and exceed traditional food and beverage expectations.

Since the beginning of 2022, boutique and lifestyle lodgings have become the preferred accommodation choice for those seeking sustainability-focused options. There is a need to recreate and initiate lifestyle dining concepts catering to businesses and tourists after the pandemic lull.

It is becoming more important to create impressive food and beverage concepts within hotels that complement the overall guest experience and cultivate trendy spaces for business and leisure guests. The pandemic has changed the way that businesses and individuals operate. Remote

THE HOTEL INDUSTRY’S F&B SCENE

Food and beverage represents a large sector of services within the hospitality industry, whether in hotel cafes and restaurants or off-premises takeaway, catering and food delivery services. Christian Salloum, founder and managing director of BrandPortunity Hospitality Consultancy, addresses the numerous benefits of having attractive F&B venues within hotels and what to consider when launching on-site concepts.

working is commonplace, and it's forecast to remain and grow.

Large tech companies, such as Twitter, Facebook and Amazon, are leading the way by adopting hybrid and flexible approaches to working remotely. Others subsequently have followed this trend. Indeed, we have witnessed a considerable increase in the number of freelancers working remotely in recent years.

Hospitality venues are being used as office spaces and convenient places to meet by bleisure travelers, as well as offering local residents the opportunity of a change of scenery. This change in work environments is an excellent opportunity for hotels and F&B venues to capitalize on the evergrowing trend and adapt their offerings to accommodate “nomadic” workers.

Hotels should consider ample plug sockets, complimentary WiFi, great coffee and delicious yet affordable snacks in their venues. Boutique and chain properties

should consider new concepts to encourage traffic throughout the day, well into the evening. This adaptation will make the hotel a destination, as well as a place to sleep.

Design a winning hotel restaurant concept

Hoteliers must consider the concept and design to ensure that the venue becomes a standalone destination. The concept should cultivate independence and compatibility to form a unique and blended outlet. Most importantly, hotels must look beyond hotel guests to fill their food and beverage outlets.

Offer a warm welcome

- Consider a small menu that showcases local cuisine

- Keep it tourist friendly

- Give the venue a unique atmosphere to keep it separate from the hotel

- Use the space to help travelers understand local customs

- Target the local community when

creating and designing the venue

- Provide two entrances: one through the hotel and the other from the street

- Establish an outdoor dining area

Connect with industry experts and consultants to support you on this critical phase of your journey. They have on-the-ground insights from industry leaders, which make their comprehensive understanding of the market invaluable.

Market your outlet as an independent brand

Give your venue the best chance of success by marketing it separately. Data shows that 42 percent of customers find outlets and restaurants through Google searches. Don't consider hotel traffic or marketing; your outlet needs to be easy to locate online.

Market your outlet as you would any other business by:

- Creating a standalone website and social media pages to communicate and engage with your audience

- Scheduling a press release to be sent to media

- Announcing your launch events and inviting your hotel guests and local communities

- Hosting events according to the season and activities that attract tourists

- Celebrating with the locals and accommodating the region's holidays and festivals

Through marketing, you can address different food and beverage trends in the hospitality industry. As they appear, you can showcase how your menu aligns with recent health and new trends. It is crucial to remember that your outlet is competing with other hot spots in your area. Create an extraordinary dining experience to make your outlet stand out.

Sign with a restaurant chain

Many hotel operators, especially big chains and resorts, want to diversify their food and beverage offerings. Signing with international and homegrown dining chains brings more flavor to the hotel too. Such

It's important to create impressive food and beverage concepts within hotels that complement the overall guest experience and cultivate trendy spaces for business and leisure guests.

franchises tend to be easy to operate, with manuals, standards and creativity already in place. Full support comes from the franchisors and consultants, who bridge the development of international and homegrown brands, diversifying the food and beverage scene and making it attractive to the local community.

Hiring lifestyle employees

When employing lifestyle food and beverage leaders, consider their soft skills, such as communication, creativity and time management, making sure that these fit within your culture. Lifestyle outlets rely on the environment and ambience. They'll be responsible for interacting with guests and impacting the overall guest experience. As hospitality trends transform, it is essential to continue providing personal and memorable experiences.

brandportunity.com

LIFTING THE LID ON FOOD AND BEVERAGE TRENDS

While restaurants were still reeling from the pandemic in 2021, this year has witnessed fresh flavors and renewed energy on the food scene. Nagi Morkos, founder and managing partner at Hodema consulting services, explores several key trends that are shaping the future of food and beverage.

It’s official: restaurants, cafes and bars have reopened and are experimenting with a broad range of concepts. Some are new, while others are not. Many of them have been tried and tested yet haven’t aged a day. This can be seen in the case of several organic venues that focus on traceable and locally grown ingredients. Countless consumers are placing sustainability and social responsibility high on their list of priorities. Food lovers are shunning standardized meals and restaurant chains; instead, they seek tailored experiences where they feel special and can support local food brands and their community. The pandemic accelerated this trend, as lockdowns led to the creation of stronger bonds with local businesses.

Why local food trends matter

So the main not-so-new culinary trend today centers on celebrating local dishes, whether these are found around the corner or in a far-flung part of the world. Middle Eastern countries have witnessed a growing interest in traditional dishes after years of enthusiasm for Western concepts. Many people are now revisiting family recipes, especially in the Gulf where European and American cuisines had been restaurant favorites for a long time. For example, Saudis were already eating “kabsa” in fancy restaurants, but it has now become

mainstream. The same goes for “machboos” in Kuwait, as well as the Emirates’ "khuzi".

Whereas in Egypt, Lebanon and Turkey traditional dishes have always remained highly popular, fashionable homegrown concepts that pay tribute to much-loved recipes have been trending for a couple of years now.

"Local” food can refer to cuisine from a specific area, but the phrase is also associated with food that's traditional and authentic. We are already familiar with Chinese, Italian, French and Spanish cuisine. Nowadays, however, the lens is more focused, with restaurant owners specializing in dishes from a specific area, where local cooking techniques differ from those found in neighboring regions. Szechuan or Cantonese eateries are lifting the lid on their ancestral recipes, revealing that what we commonly think of as Chinese food is actually not authentic. The same goes for Japanese culinary traditions. After years of eating sushi, new dishes that are staple items for locals are finally appearing on the menus of our go-to restaurants.

The sando, a sandwich made from sliced white bread and filled with sweet or savory ingredients, is the latest trend in Western eateries, although it actually dates back to the 16th century. The same goes for Italian

and French meals and cooking techniques, which vary drastically from north to south. That is where the local food trend meets the regional food trend to reveal the ethnic variety. These concepts differ depending on whether you are referring to the culinary traditions of your own country or an exotic and foreign one. However, they all celebrate cultural diversity and heritage.

The free-from trend is here to stay Another trend worth mentioning is, yet again, not new. It all started with the crusade against gluten a few years ago and then expanded to dairy, eggs and nuts. The realization that food allergies and intolerances could affect our lives on a daily basis led to a whole new market of free-from products, whereby people can control what’s on their plate. While the trend began in niche organic shops, it snowballed and reached supermarket shelves within a few years. Now, high-profile chefs are including some of these ingredients in their menus, and the free-from trend is moving beyond allergens. The classic fat-free option has evolved, with the result that the range of choices has widened to incorporate preservative-free or palm-oil-free products. Some menus even indicate the calorie count of individual items.

Minimizing the environmental impact

A careful selection of ingredients is not only a matter of health anymore. Greater awareness on climate change has also had an impact on our food choices. A large number of consumers want to know how their food is harvested and produced — much like the traceability worries that emerged about meat a few years ago. Sustainability and a green philosophy has become a criterion for the environmentally conscious when it comes to picking a restaurant or a dish, and some establishments have now taken it into account in their branding strategy, making sure their efforts are clearly advertised.

New ingredients are also appearing, such as kelp, which is a large brown seaweed that’s traditionally used in Chinese salads. The

algae absorb carbon dioxide and excessive nutrients. Up until recently, most dishes served in restaurants included animalderived products. Nowadays, vegetarian options are slowly but surely becoming the norm in many establishments — shifting from a trend to a classic culinary habit.

Fruit and vegetable-based options are also reaching the street food and snack industry, with a wider variety of fresh fruit juices and salads on offer.

Meals just a click away

This quest for sustainability and environmentally friendly options is not getting in the way of another tidal wave, which is the virtualization of our culinary habits. Apps and click-and-collect options have mirrored the local eateries of the 90s.

Aggregators such as UberEats, Deliveroo, Toters, Talabat and Zomato are running the show, with millions of hungry customers now ordering their meals online. These platforms have enabled new businesses to emerge, such as cloud kitchens. The pandemic gave a massive boost to the sector, and the return to a more normal life has done nothing to slow down the trend. Some restaurants are now following suit by launching their own apps to try to compete with these powerful behemoths.

hodema.net

Food lovers are seeking tailored experiences where they can support local food brands and their communities.

FROM THE KINGDOM TO THE WORLD:

RETHINKING SAUDI CUISINE

Have you ever tasted authentic Saudi cuisine? A JLL report released in June 2020 identified the top five cuisine categories in KSA in a study that obtained data from 9,000 restaurants across Jeddah and Riyadh. Remarkably, one of these categories included Saudi cuisine. Middle Eastern cuisine, however, ranked as the second-most popular category in both cities, with the majority of respondents only offering Lebanese or Mediterranean cuisine.

In line with the Saudi Vision 2030 plan to diversify the economy with an undeniable emphasis on tourism, Ralph Nader, CEO of Amber Consulting, highlights the importance of rethinking traditional Saudi dishes and its potential to become a globally recognized cuisine.

To date, there are no Saudi restaurants in the kingdom distinctive enough in concept and taste to be worth mentioning. Moreover, there isn’t a single outlet outside of the kingdom itself that represents true Saudi cuisine.

Saudi Vision 2030: the opportunity of a lifetime

On October 28, 2022, Fortune Business Insights released a report, “Saudi Arabia Food Service Market, 2022-2029,” in which it predicts that the foodservice

market will hit USD 30.47 billion by 2029, in comparison with its size — valued at USD 12.57 billion in 2021 and a projected USD 14.16 billion in 2022. The numbers reflect, among other things, the drive and the rush of local and foreign investors to partake in the development of a promising future It destination.

With all this exposure, the moment has come to think seriously about Saudi Arabian food. While this new market has plenty of

room in the spotlight for Saudi cuisine, the time seems ripe to take advantage of this opportunity and introduce it to the world, adding it to the list of other internationally recognized cuisines.

The need for a focused effort There is a dearth of restaurants serving authentic Saudi dishes, despite its inarguable success among locals. This undersupply is the result of disorganized behavior on the part of the Saudi food industry rather than traditional Saudi dishes being unpopular.

Known for its rich and flavorful dishes, Saudi cuisine is extremely popular in Saudi and non-Saudi households across the kingdom. So what will it take for the shift to be made from traditional, homecooked meals to contemporary and international Saudi dining experiences?

A tried and tested path

Popularizing Saudi food will probably require the same solution witnessed across other now-renowned international cuisines: essentially constantly reimagining dishes in terms of techniques and ingredients while preserving their heritage and the essence of the culture.

The success stories of other international cuisines speak for themselves:

French

First documented in the 1600s, techniques pertaining to French cuisine were later studied by professionals. French cuisine subsequently expanded as the French colonized parts of Asia, Africa, North America and the Caribbean.

Lebanese Lebanese cuisine would not have been the same without the efforts of countless Lebanese chefs who have worked relentlessly to innovate and share modern takes on authentic Lebanese cuisine in iconic venues such as ilili in NYC and Paris’ Alan Geaam and Liza restaurants.

Asian

The international success of Asian cuisine is largely attributed to Zuma restaurants, whose co-founders modernized Japanese dishes and made them more sophisticated since they launched the concept around 20 years ago. They went on to inspire a quasi-revolution that resulted in Asian restaurants becoming hugely popular in almost every big city around the world.

South American

South American cuisine is no longer a stranger to the Middle East, with a number of Peruvian restaurants having launched in the region, the most famous of which are Sapa in Lebanon, and Coya, which has branches in Dubai, Abu Dhabi, Riyadh and Doha, among other places.

Known for its rich and flavorful dishes, Saudi cuisine is extremely popular in Saudi and non-Saudi households across the kingdom.

North African

On another note, and despite its closure in March 2020, the legendary restaurant Momo in London has done an incredible job in modernizing and internationalizing North African cuisine.

In addition to their contemporary cuisines, these restaurants offer different types of entertainment, from music to dancing areas and organized parties. They understand that differentiating their concept by tying it to real culinary experiences is crucial when introducing a foreign cuisine abroad, because it makes them more relatable and increases their chance of success.

KSA on the way

All creators of international cuisines have to go through a period of learning and

transformation, where interested parties need to reimagine the traditional food of a region and/or country in order to create a modernized yet real culinary experience locally and abroad.

There is every reason to think that the same can occur with Saudi cuisine. One way of making it happen is to engage a team of experts to look into the actual gastronomy and variety of dishes available and reimagine them from a taste and presentation point of view.

In reality, the process has already begun. A new concept is launching soon in Saudi Arabia called MAIZ, which is developed by Al Khozama Group, one of the most prominent players in the Gulf region's hospitality sector. This concept has been specifically developed to target high-end customers and to promote Saudi food worldwide. Its menu features authentic Saudi dishes from 13 regions of the country fashioned into contemporary meals. To ensure complete authenticity and respect to Saudi culture and heritage, Al Khozama Group has developed the concept in collaboration with the Saudi Ministry of Culture, Saudi Heritage Commission, Saudi Culinary Commission and Diriyah Gate Development Authority.

A precedent has been set in the country that other players in the Saudi F&B community can build upon, especially in years to come. They can capitalize on consumer habits and trends that are shifting toward experiential and healthy dining around the world. Instead of staying local, these businesses can use this opportunity to introduce Saudi cuisine to the world by creating a Saudi Arabian culinary experience abroad, targeting not only the high-end market but also midlevel and fast food markets. This could put Saudi Arabia on the international culinary map and attract international tourists from all parts of the world, thereby fulfilling the country’s 2030 tourism goals.

amber-consulting.com

WELLNESS IS THE WORD

The wellness tourism market is expected to reach USD 1.02 trillion by 2030, according to a new report by Grand View Research, Inc. Soraya Jouzy, founder of Pearl Tree, examines the trends defining this key industry, which is on track to expand globally at a CAGR of 9.93 percent from 2022 to 2030.

The rising number of health-conscious people is contributing to heightened demand for wellness activities at popular travel destinations. According to Colliers, the Middle East’s wellness tourism sector has been growing in popularity in recent years. Indeed, recent findings by the Global Wellness Institute reveal that wellness tourism represents approximately 6 percent of the wellness economy in the Middle East and North Africa.

Greater demand for wellness tourism in the Middle East is driven by Gen Y and millennials’ interest in more wellnessfocused experiences. Other segments, such as families and single travelers, have also demonstrated a need for wellnessthemed recreational and leisure facilities — ranging from spas to all-inclusive retreats. This has led to increased activity in the industry in recent years.

Government initiatives

The Dubai Fitness Challenge is an annual celebration of fitness and wellness. Now

in its sixth year, the event’s goal is simple: complete 30 minutes of activity each day for 30 days. The aim is to inspire a fitnessfocused mindset and encourage people to lead active lifestyles. With a monthlong calendar of free workouts, exciting fitness events and wellness-centric entertainment, there’s plenty of motivation to kick-start a healthier way of life.

Trends in the region

According to Colliers Middle East, there are some key trends in the region’s tourism offering, including concept-driven wellness resorts, such as the Six Senses Zighy Bay, standalone spas and holistic destination retreats like Hatta, UAE.

Between 2019 and 2022, the number of wellness-oriented hospitality developments grew. Recent openings include Chivasom Zulal Doha and the Banyan Tree in Al Ula. While conceptually different, these two properties offer customized itineraries for guests. However, there are still gaps in the

hospitality market that can be addressed by future wellness-oriented hospitality developments in the future.

Emirates, Etihad, Qatar Airways and new Saudi airlines will dominate air travel and facilitate stopovers to regional wellness centers, bridging the gap between East and West. The region will thus continue to build wellness facilities to be a leading region for health-conscious travelers.

To meet the need for green spaces that engender wellbeing, city landscapes will evolve to feature vertical green walls and spas and hotels with farm areas. Indeed, travelers are seeking a greater sense of purpose, especially when it comes to their holiday choices. With this in mind, farms and wellness resorts where people can learn to grow and harvest fruits and vegetables are gaining popularity.

Spa treatments and mental health

It is clear that microbiome facial and body treatments will be in demand as time

progresses, tying in with gut health and other important issues.

As per the global wellness summit report, whether it’s new bathhouses that feature hydrothermal bathing (saunas, steam rooms, pools, etc.), large-scale wellness-focused water resorts (some of which accommodate up to 8,000 visitors daily) or public parks where nature meets art and wellness, pandemic-weary cities around the globe are suddenly making the pursuit of health and well-being accessible, affordable and inclusive. This trend details how an urban bathhouse renaissance is underway, how urban sauna bathing is becoming sought after and playful, and how public “playgrounds” that merge nature and health are transforming cityscapes, with new manmade beachfronts, boardwalks, pop-up wellness classes and even water sports appearing in unexpected places, from New York to Tokyo.

Mental health is a hot topic these days, and integrating activities that promote a healthy mind and body will be key.

Travelers will spend more time searching for destinations that offer communal areas to bond with other like-minded people, meditation and sleep spaces, as well as psychological and healing services.

wellbeing, city landscapes will evolve to feature vertical green walls and spas and hotels with farm areas.

Sustainability

The theme of sustainability will gain momentum, with pandemic prevention at the forefront. Many hotels are dedicating valuable resources to green solutions, reducing single-use plastics and introducing washable and reusable fabrics, as well as air purification systems.

Large hotel chains will be raising their game by having all-inclusive spas,

which will be linked to hotel rooms. It is anticipated that these properties will fuse the medical aesthetics side with the traditional spa aspect, thereby delivering wellness services with non-invasive procedures, such as vitamin drips, directly to guest rooms. Having focused personalized trainers, nurses and health coaches to guide them throughout their journey, travelers will experience a different level of “luxury.”

European destinations like Paris, where the number of spa outlets per square meter is the highest in Europe, and Barcelona will start to attract the Gen Z and Gen Y tourists and have the spa concept at the heart of their itineraries.

The world of metaverse is likely to evolve outside traditional gaming and enter into medi spa/wellness territory. Wellness tech apps and tech fitness wearables are set to become more advanced, with AI playing a critical role in helping to personalize the guest’s journey by tapping into data and plugging it into real-life experiences.

pearltree.ae

To meet the need for green spaces that engender

WHAT TRAVELERS EXPECT FROM HOTEL SPAS

Wellness is the fastest-growing tourism segment, so it comes as no surprise that hotels are investing more in their spa facilities. Luxury interior designer Sybille de Margerie tells us what’s hot, and what’s not, in spa design.

While hospitality has primarily focused on spas, consumer tastes are rapidly changing. Over the coming decade, wellness will become an integral part of spa design. Travelers will not only want more advanced spa facilities but also concepts that merge traditional spa offers with other “soft” elements, such as health and sustainability values. A modern, innovative approach to wellness will blossom in the hotel industry.

In the future, spa facilities will count as much as a hotel’s venue ratings. To meet this challenge hoteliers must think less traditional spa setting and more guest experience. Spas will no longer be just somewhere to feel good; they will need to provide guests with an all-round experience where they can live an unparalleled moment of rejuvenating relaxation.

In recent years, retreats, meditation and yoga studios, spas, clinics and health shops dedicated to wellness have increased in number. To remain attractive in this competitive market, hotels will have to develop projects that integrate a vision for wellness as a lifestyle. Details are key to my design philosophy, and I have noticed that travelers are paying greater attention to design details than ever before. The confluence of touch, scent, sound, sight and taste are subtle — sometimes invisible —but they are there, fusing together to create a memorable wellness experience.

Taking care of mind, body and soul

Modern spas, which uphold the philosophy of “health is the new wealth,” are now required to offer extensive menus of healing therapies for the mind, body and soul. Consumers are naturally drawn to facilities where they can enjoy multiple benefits from a program that includes a workout, meditation or fitness regime. They are no longer seeking pure relaxation alone; instead, they seek mental revitalization, physical strengthening activities, anti-aging and beauty care. These health-conscious customers expect a meaningful approach to well-being, as well as well-designed spaces that combine function with pleasure, tech for wellness and alternative therapies.

The spas of tomorrow must deliver holistic interior design that addresses health, fitness, nutrition and mindfulness. Contrary to the minimalist design aesthetic that has prevailed in recent years, I believe in intimate concepts that blend physical and mental well-being to create a wholesome, welcoming interior.

Letting stress melt away Post-pandemic travel is something to celebrate, as are spa visits. People want to be transported to another world where their cares are a distant memory. The moment a client walks into a spa, they want to leave their worries at the door and enter an atmosphere of complete tranquillity. It is thus paramount to create

a relaxing ambience that sets the tone for the entire visit. As a designer who works with luxurious hotels and serviced residences, I always focus on creating a “wow” first impression. This can be achieved by the sound of water from mosaic fountains or a soft gong that welcomes visitors. The reception area is key in encouraging energy flow while promoting smooth transitions between spaces. Spa designs should evoke a sense of timeless luxury, making every space feel like a sanctuary.

The spas of tomorrow must deliver holistic interior design that addresses health, fitness, nutrition and mindfulness.

Connecting spa with nature

Connecting with nature has been a central theme to wellness for some time. Nowadays, guests seek spas that embrace the outdoors, which usually involves blending design into the surroundings to capture the essence of quiet luxury.

Nature has always been a huge inspiration in my design philosophy, evidenced by my choice of soft colors, smooth materials

and calming aromas. I prioritize natural light whenever the premises allow glazed sides that provide the ultimate connection with the surrounding landscape.

Interior forms inspired by natural shapes and bespoke furniture with organic, enveloping shapes that are soft and curved, evoke feelings of comfort in a soothing retreat.

Mindless consumption is being replaced by meaningful experiences. Guests are interested in looking after themselves, although no longer at the expense of the planet. Thus, water conservation is a real issue for spas, especially those with wet facilities.

sybilledemargerie.com

RoyalChampagne Hotel & Spa

Mandarin Oriental Paris

RoyalChampagne Hotel & Spa

CLOUD KITCHENS: BUSTING THE MYTH

We are seeing a greater number of cloud kitchens in our business ecosystem than ever before. Think of them as a shared office space, where an F&B business rents space in a commercial kitchen for the purpose of preparing food for delivery only.

Cloud kitchens in the Middle East

With a demographic that is used to having everything at its fingertips, it should come as no surprise that cloud kitchens are experiencing significant growth in the Middle East. Constantly on the go, Dubai residents focus on convenience, so having a greater number of food options at the click of a button was always going to be popular. Take Talabat, for example, which opened its first cloud kitchen in 2020. The brand now has 10 kitchens across the UAE, and even introduced a two-story cloud kitchen at Expo 2020 Dubai.

According to Allied Market Research, the global cloud kitchen market is expected to reach USD 71.4 billion by 2027, and I am sure that the Middle East will play a big part in that growth.

Cloud kitchens certainly have their place in the ever-complex F&B arena. However,

Cloud kitchens – also known as “ghost kitchens” – used to be shrouded in secrecy. Naim Maadad, chief executive and founder of Gates Hospitality, unveils the reasons why this particular business model has enjoyed success and is continuing to dominate the F&B landscape.

what should be made clear is that takeaway should always complement the industry, not take it over.

We should not forget that Dubai boasts a spectacular culinary scene, with some of the best restaurants in the world calling the emirate their home. With 11 restaurants receiving Michelin-star status in the inaugural Dubai guide earlier this year, it’s an industry that continues to thrive.

With concerns over the quality of food that cloud kitchens offer, however, fine dining will always have its place in Dubai, as both tourists and residents seek the highest level of gastronomy that dining out can offer. Simply put, get-togethers, family gatherings and date nights don’t have the same effect if you are waiting for the doorbell to ring and your food to arrive.

By eliminating the need for retail space and expensive fit outs, cloud kitchens allow businesses to establish a virtual F&B brand at very little cost.

A revolution in the making

It’s easy to see why cloud kitchens are so popular. By eliminating the need for retail space and expensive fit outs, cloud kitchens allow businesses to establish a virtual F&B brand at very little cost. Manning is reduced to kitchen staff and delivery staff or commission paid to delivery apps.

Finding a sustainable business model that is able to stand the test of time and remain profitable for both investors in cloud kitchens and the companies using them is key. Such is the grab-and-go nature of the takeaway model that the average order value is significantly lower than it would be if you were to dine in. This means that it is a model that relies on volume, and with an increasingly high number of competitors and food aggregators waiting to charge you if you wish to promote further, there might not be room for everyone.

Most importantly, as many delivery apps are yet to be profitable, the seemingly low-cost solution may not be as cheap in the future as it is now.

gateshospitality.com

A company cannot reach its full potential without optimized technology. In the past, computers were not essential. But as we know, things have changed markedly; these days, technology can enhance production, improve customer service and make your firm more competitive.

Customer service

The use of technology decreases the cost of delivering efficient service to consumers. A contact center makes it far easier for you to extend your reach using a variety of techniques. Employees can view up-todate consumer data when incorporating a record management system and telecommunication into your CRM.

Operating costs

Capitalizing on service-based technology and software can significantly decrease excess costs. Software involving print management is an example of how to lower expenditure. In addition, the use of cloud computing technology is an advantage for accessing stored apps at ease, as well as data that is gathered both off-site and virtually. This can be beneficial when managing the costs of maintaining hardware and developing system security.

Employee efficiency

Data retrieval and duplication facilities can greatly benefit a company following a service failure. This promotes maximum output from employees and reduces interruption of production.

The simplification of prolonged duties can benefit production within the company through the use of technology. A document management program is

HOW TO MANAGE TECHNOLOGY

Improving the efficiency of your business begins with optimizing your computing infrastructure, according to Dr. Jassim Haji , president of Global Artificial Intelligence Group. Here, he discusses the many ways in which technology can aid a company and support the people in it.

one example of substituting manual assignments within filing. In parallel, the optimization of internal IT supplies and lower routine system maintenance can be achieved with controlled IT services.

Capitalizing on servicebased technology and software can significantly decrease excess costs.

Productivity in operations

For a business to develop, it is crucial to streamline procedures. Tech services we have today include content management solutions and BPM software that allows the enhancement of a business’ practices. This reduces the burden of repeated paper-based methods, for example, when processing work orders and outstanding account processes.

In addition, important data can be transmitted quickly through modern communication techniques, such as email, video conferencing and instant messaging.

Reinforcing networks

The performance of your server and power of computing can be developed through network solutions. This is a vital action to keep workloads steady and to carry out tasks effectively and efficiently. Decreasing the density of your

system and removing the requirement for network hardware can be done with the use of network virtualization. This supports the enhancement of efficiency within a business.

Enhanced employee retention Investment in technology results in a higher rate of success among employees, which is critical in retaining exceptional staff. It also helps to boost employee morale during challenging times.

Technology helps us meet the demands and needs of the digital generation. An example of this is a reliable virtual network and the installation of a hosted telephone system to deliver flexibility to employees within telework.

The proficiency of a business can be enhanced through a wide variety of methods with the use of technology. Your business can be developed across various performance indicators with the use of just a single business application. Furthermore, you can establish the goals and KPIs that are best suited to your company when you choose the right technology.

The technology of today assists in the improvement of your company’s efficacy with the advancement of reporting capabilities. It allows you to achieve an awareness of consumer preferences, business performance and market trends. Ultimately, technology provides an opportunity to remodel strategies easily when utilizing analytical reports and performance metrics.

CEOs should ask themselves a simple question: what is my top priority?

Ultimately, a CEO defines the business’ ceiling of growth, and that is only limited by their own personal growth. The challenge is to find suitable learning experiences that are relevant and fit into their busy lives.

Enlightened leaders are those that are aware of their “blind spots,” knowing that there are things that they cannot see: the mysterious “unknown” sector of the Johari window. Understanding that there is a very real area of untapped potential is vital to inspiring the shift toward growth. Striving to discover this space through personal growth is a path of personal discovery like no other and is the one that we must tread should we wish to be the leaders that our companies need.

Here are seven thoughts for CEOs to consider:

Direction

It is essential that a CEO defines their direction. Where are they going in life and what is it that they are trying to attain on a personal level? The role of CEO must be selfless and unconflicted, neither a means to an end nor a job. It must consume and coalesce with the personal life goals of the CEO.

HOW TO GROW AS A CEO

While CEOs must focus on business growth and how to add value to an organization, they must also look inward and understand the power of their words and actions, as Mark Dickinson of DONE! Hospitality Training Solutions points out.

Perception

What you think of yourself is not nearly as important as what others think of you. As a CEO, it is essential that you are the master of the message that others perceive you are sending. Craft the message that they hear and not the one that pleases you.

Creating a more powerful sense of trust and a clear indication of leadership is vital for CEOs.

Inscrutable

Maintain your silence, and do not reveal your emotions and thoughts before you are sure of them. Once your ideas and thoughts are out there, it is extremely hard to shift your position. As CEO, your word carries significant weight, so take time to ponder decisions before making announcements in public.

Amplified moments of genius CEOs do not have to be up front and center all day, every day. At times, they need to demonstrate their insight and value in “breakthrough decision making.”

Creating a more powerful sense of trust and a clear indication of leadership is vital. Alternate between keeping a low profile and revealing and enlarging ideas while celebrating the achievements of team members.

Heights

Survey your organization from the top. Avoid getting stuck in trivial day-to-day issues. When you engage in details, you are no longer able to master the entire organization. Stay focused on building shareholder value and, occasionally, reveal your knowledge by asking targeted questions about tiny matters that only an expert would know.

Share your magic

It is insufficient for you to have made it; it is your role and duty to inspire and encourage others to grow too, occasionally taking the time to mentor others who would least expect it. Over time, this will change the spirit and direction of your business.

Intern at the Wisdom Council

You are a CEO, so invite other CEOs to join you for dinner or an interesting experience where you can learn from each other. Be humble.

To learn more about these topics and engage in them, reach out for details on our CEO Mentoring Program. done.fyi

Due to long operating hours, waste produced by restaurants is considerably high and includes: food waste, paper, plastics and glass. Therefore, the benefits of operating sustainably are plentiful.

Food for thought Going green and using sustainable methods are long-term investments, but they also create long-term cost savings and reduce operating costs. Furthermore, millennials put greater effort into living sustainably and are redefining the restaurant experience as their eating and dining behaviors evolve. They are more likely to choose one restaurant over another based on its ability to be sustainable. In short, sustainable practices can give restaurants a competitive edge.

Beyond banning plastic straws and adding vegan options, restaurants have found novel ways of introducing environmentally friendly initiatives. These include:

1. A farm-to-fork menu and seasonal options that not only taste better but are also more abundant and readily available, minimizing the financial and environmental cost of transportation;

FROM “EAT YOUR GREENS” TO GOING GREEN

Because restaurants generate large volumes of waste, use a considerable amount of energy and exhaust natural resources, many of them are incorporating sustainable initiatives into their daily operations. Chirine Salha discusses the various ways establishments are flying the green flag.

2. Less meat and dairy, more vegan choices, noting that the rearing of cows is of great environmental concern, considering that cattle emit large amounts of gases every year, require large areas of land and pollute ecosystems;

3. Sourcing sustainable seafood is an excellent way to introduce protein-rich items to a menu;

4. The use of eco-friendly cleaning products that do not contain toxic chemicals, especially those with microbeads that are a major cause of marine pollution;

5. Smart packaging and disposables, with a greater use of paper packaging, biodegradable meal trays and edible food packaging, such as beeswax wraps, fruit jellies and seaweed wraps;

6. Monitoring all perishables, with effective compost programs for organic trash that is disposed of daily;

7. Using reclaimed materials in restaurant design and fit outs;

Millennials put are more likely to choose one restaurant over another based on its ability to be sustainable.

8. Growing on-site gardens for herbs and selected vegetables;

9. Reducing paper usage with QR menus to avoid reprinting menus; and

10. Installing and using energy efficient equipment and installations, such as: - Timers and sensors on lights - Low-flow toilets and sinks

- LED lighting - Solar technology - Recycled rain water - Spot air conditioners - Occupancy sensors in freezers - Green Web hosting companies that use renewable energy for their servers.

With increasing pressure from the “sustainability generation,” restaurants must prioritize and implement sustainable initiatives. But the challenge lies in changing the behavior and mindset of restaurant employees. This can be achieved through greater awareness about the importance of green issues, which requires training to ensure that practices that have been implemented are impactful.

ROBOTICS AND AUTOMATION IN THE HOSPITALITY INDUSTRY

There has been much talk of robotics and automation in hospitality, including comments that several hotels and restaurants are replacing their staff with robots. While this may make for great marketing and social media coverage, the reality is very different, as Ian Millar, senior in the entrepreneurship and innovation department at EHL, reveals.

When we say “robotics,” we automatically think of physical robots. However, robots can also be software based, such as AI chatbots and in-room voice assistants.

Although robotics and automation have come a long way in the past few years, we are still a long way away from mass adoption. Even with the recent unveiling of Optimus, Tesla’s advanced robot that operates without a tether, the hospitality industry has not seen much more than a few ideas in the robotics space.

Must-have robotics and automation in hospitality Firstly, we need to be clear on the definitions of “robotics” and “automation,” as there are different interpretations. As far

as I am concerned, the current hot topic is robotic process automation (RPA). Uipath defines it as a software technology that makes it easy to build, deploy and manage software robots that emulate human actions, interacting with digital systems and software. In the case of hospitality, rather than hotel staff repeatedly entering information into spreadsheets, RPA software would “learn” this manual process and do it automatically without the need for human intervention. Revenue management teams could be reduced to a few key decision makers. This is a tangible example of how hotels could take the first step into automation, which is significantly more impactful than a robot delivering your toothbrush.

I believe we are approaching robotics from entirely the wrong direction. The biggest impact can be made where we have repetitive, mundane and boring tasks that humans have to do on a daily basis. Think about folding napkins, polishing cutlery and peeling vegetables; robots moving dirty laundry around would be superb. Heavy and back-breaking activities that no one really enjoys could be automated. For me, this is the real starting point.

However, logic dictates that the availability and cost of such robots is fundamental. It would be extremely difficult to justify purchasing robots for a few hundred thousand dollars in an area where cheap

labor is readily available. We must also bear in mind the possibility of things going wrong and the robots requiring maintenance and servicing.

Hotels using robotics and automation

The most publicized example of a hotel with robots was the Henn na Hotel in Nagasaki, Japan. Check-in was performed by dinosaurs, while facial recognition elevators led guests to their room. However, the hotel faced major issues with its decision to use robots instead of humans. Firstly, dinosaurs were unable to scan passports, a requirement in Japan. Voice-activated concierges misunderstood around 50 percent of questions and luggage robots got stuck in the snow. As

a result, the hotel “fired” more than half of its robotic workforce, returning to a more traditional way of working. Indeed, the experience failed to reduce costs or employee workload. Other brands have also embarked on the robotic journey. Hilton has “Pepper,” its robot concierge, while Aloft has “Butlr.” Yet there is little evidence to show that the industry in general is following a robotic path.

Trends and things to watch Teething problems aside, automation is getting better, more accurate and cheaper, just like all technology trends. But for hotels to accept and implement more of it, some major shifts are required.

One of the main trends is the aforementioned RPA, which is likely to be most prevalent. Collaborative robots could be another interesting area of use in years to come. Also known as “cohorts,” individual robots work with humans to complete tasks. In the case of hospitality, cohorts can be used in housekeeping, where robots do the heavy lifting. Similarly, this scenario could be effective in banqueting, as humans and robots work together to move heavy tables and chairs, while humans set the tables. This combination of human and robotic elements is certainly worth keeping an eye on, especially in markets that have high HR costs. ehl.edu

Automation is getting better, more accurate and cheaper, just like all technology trends.

CATCH OF THE DAY: SEAFOOD TRENDS

International cuisine has transformed beyond recognition in recent decades. Greater exposure to cuisines from farflung corners of the world, via digital platforms such as social media, has introduced us to new dining concepts that meant little to us just a few years ago. With this in mind, Abdul Kader Saadi, founder and managing director of Eighty6 Shop, gives us the lowdown on seafood and why it is becoming more popular by the hour.

Seafood trends have garnered particular attention recently, especially among those with less-adventurous palates. Key factors, such as the relative value and affordability of seafood, nutritional benefits and overall trending popularity, have contributed to this phenomenon. The numbers speak for themselves; Straits Research valued the global seafood market at an estimated USD 160.2 billion in 2021 and has forecast that it will reach USD 207.2 billion by 2030, at a CAGR of 2.9 percent from 2022 to 2030.

Taking advantage of social media

We live in an era in which social media imagery and viral posts have a direct effect on what we perceive as “trending,’’ and this is especially true in dining. When Instagram first launched in 2010, it almost immediately spawned a sub niche of people — so-called “food bloggers” — who took images and documented their visually stunning meals. With the advent of greater video content, boomerangs and reels, this gradually evolved into a holistic

documentation of meal preparation and the cooking process itself.

Today, recipes that have gone viral on TikTok have become so widespread and popular that a sizeable number of on-boarded viewers have either tried to prepare or have been enticed to try a new recipe they encountered on the video platform. Seafood chefs who use the platform to showcase their craft have become more creative with their offerings, which has, in turn, increased the demand for innovative seafood creations from consumers who use the platform. Furthermore, home chefs, without any formal training, now possess a visual medium where they can display their home-cooked seafood recipes that, in certain cases, yield viral success and an element of fame. Recipes like seafood boil ramen and ‘’traditional’’ seafood dishes, such as steamed Chinese fish prepared by actual natives, have all played a part in increasing the popularity of seafood options.

Protein matters

A vast number of people prioritize protein in their main course. While chicken and beef are always likely to be popular, their relative price in the market may be directly proportionate to the increased intake of seafood. In layman’s terms, a higher price in alternative proteins will trigger a greater number of consumers to shift to seafood. Customers are always seeking to maximize the perceived value of their meal versus how much they actually spend. In this respect, certain seafood options, which include an array of cuts of fish and shellfish, provide extremely economical choices while retaining high nutritional value. Canned fish like tuna, herring and mackerel offers an attractive option for consumers seeking a sure-fire high-quality protein that can be incorporated into a variety of dishes.

Salmon, tuna and shrimp top the list of most popular seafood. Salmon has grown in popularity due to its well-documented nutritional value as a good source of

omega-3, linked to combating heart disease. It can also be preserved and has a strong connection with several cultures including that of the Scandinavians, who have included salmon in their diets for centuries.

Shrimp has seen a massive surge in its worldwide popularity for two reasons: its affordability and the perception that it is a luxury food item. The combination of these factors has given shrimp the unique market niche of being a cost-effective high-end food option.

In addition, the market for tuna has also grown, primarily due to its strong positioning and versatility. From high-end Toro red belly tuna in Japan to canned varieties, it is a product that enjoys strong demand. In terms of nutritional value, canned tuna provides a protein value of more than 40 grams. It can be stored for a very long period of time and is affordable in price.

The pandemic and beyond

Besides digital trends and relative pricing factors, certain external phenomena and global circumstances have also directly influenced the demand for seafood. A prime example of this is the effect that Covid-19 had on public perception toward nutritious food and its role in strengthening general health.

Certain seafood options, which include an array of cuts of fish and shellfish, provide economical choices while offering high nutritional value.

The pandemic caused a massive shift in customer awareness in terms of elements that promote good health and nutrition, and this has trickled down to consuming ‘’healthier’’ food options.

Greater consumer awareness has also spread to other key areas, such as seafood sustainability and responsible sourcing. Unsurprisingly, the perfect formula for restaurants seeking to source the best seafood comprises affordable pricing, consistent quality and sustainability. Logistically, the most viable options will also largely depend on a number of factors, including geographical proximity to seafood sources and available import avenues.

The seafood trend is definitely here to stay, as it is continues to offer consumers an exciting array of options.

eighty6.shop

JACK & BRY UNBREADED JACKFRUIT FISH FILLET

Jack & Bry’s unbreaded jackfruit fish fillet mimics the authentic texture and taste of fish.

Jack & Bry used its jackfruit flavor composition and texture optimization platform with The Cornish Seaweed Company’s organic seaweed.

JACK & BRY jackandbry.com

YOUNG’S SEAFOOD GASTRO RANGE

Young’s Seafood launches its Gastro range the new super-sized battered fillets, available in cod and haddock, are similar to gastro pub fish and chips.

YOUNG’S SEAFOOD youngsseafood.co.uk

MOVING MOUNTAINS PLANT-BASED FISH-STYLE FILLETS

Moving Mountains plant-based seafood fish fillet is free of microplastics and mercury, has a flaky texture similar to actual fish is coated in panko breadcrumbs

MOVING MOUNTAINS movingmountains.com

KARAVELA PLANT-BASED SEAFOOD FISH PEAS

Karavela Fish Peas line is made using yellow pea protein, the most sustainable plant proteins, based on carbon footprint estimations in cultivation, processing, drying and waste management.

KARAVELA karavela.lv

MIND BLOWN PLANT-BASED CRAB CAKES

Mind Blown launched a new seafood alternative product.

The new plant protein-based crab cakes are seasoned with celery, onion, and panko bread crumbs for a flaky texture.

PLANT BASED SEA FOOD CO plantbasedseafoodco.com

LIQUID ASSETS

With the holiday season fast approaching, it’s time to get into the party spirit. For many of us, that means indulging in a tipple or two of our favorite beverages.

Like other sectors, the drinks industry is influenced by broader trends and innovations, from the rising popularity of local, sustainably produced options to healthy, low- or non-alcohol beverages and others with the "wow" factor.

Arak, for example, has found a new fan base among the younger generation, while tequila is experiencing something of a boom.

In parallel, bartenders continue to push boundaries on the cocktail scene, aided by an impressive list of high-tech products, such as ice stamps, rotovaps and cool gadgets that make flavored, edible bubbles.

We caught up with a group of experts from the beverage industry who were only too happy to satisfy our thirst for knowledge. So, as we bid farewell to what has been an interesting 2022, let's explore what our glasses are likely to hold in the new year.

A greater number of restaurants and bars are offering innovative non-alcoholic drinks on their menus. According to Distill Ventures, the first independent drinks investment company, 42 percent of bartenders in London are expecting non-alcoholic spirits and aperitifs to become a growing trend alongside nonalcoholic beer, wine and other offerings. Furthermore, their research outlines the importance for non-alcoholic consumers to feel included by providing a range of choices, without compromising on taste and quality. The experience should be equally exciting, appealing and just as complex technically, albeit without the alcohol. Mixologists use textures, flavor and inventive techniques to create nonalcoholic drinks to enhance the overall experience and feeling of inclusion for this niche consumer group. However, from a bartender’s perspective, creating non-alcoholic drinks presents technical challenges especially in ensuring aroma and taste.

Alcoholic drinks, particularly spirits, cause a variety of sensations and promote certain reactions that are difficult to replicate with non-alcoholic drinks. These complexities explain why, in some instances, non-alcoholic drinks are priced at a similar rate to alcoholic ones. There is an opportunity for restaurants and bars to drive incremental revenues by having stand-alone menus that include bespoke non-alcoholic drinks, as guests can consume them throughout the day. The UAE is taking the initiative, with

SPIRITS ON THE RISE

The popularity of non-alcoholic and low-alcohol drinks continues to grow, as consumers demand a greater number of options. Daniel During, principal and managing director of Thomas Klein International, explores the latest developments in the market and forecasts future trends.

the recent entry of Lyre’s — the world’s leading independent non-alcoholic spirit brand that’s partnering with restaurants and bars in the country. Considering the religious demographics, consumers are not necessarily looking to recreate the experience of drinking alcohol. To attract and retain these consumer groups, Lyre’s brand plans to market the non-alcoholic spirit as a lower-sugar, high-end beverage experience. The involvement of such innovative brands supports the efforts of bartenders and mixologists in creating more complex flavors, from spicy to sour and smoky beverage experiences, beyond the usual mocktails.

The involvement of innovative brands supports the efforts of bartenders and mixologists to create more complex flavors beyond the usual mocktails.

Alcohol consumption in inflationary times

While consumers hoped that their lives and livelihoods would return to normal in the post-pandemic era, the current economic climate is a story of inflation on a global scale. Many are rethinking their spending choices and buying more affordable groceries to mitigate rising costs. According to the EY consumer index report for 2022, 52 percent of consumers said rising costs are affecting their ability to purchase goods. The reduction in purchasing power of nonessentials, like alcohol, is expected to prompt questions over whether the alcoholic beverage industry will prove inflation resistant.

Further research from the EY report shows that 60 percent of respondents said they have either stopped purchasing alcohol or are buying cheaper alternatives due to price increases. Consumers, especially those on lower incomes, are more likely to choose a nightcap over a night out. According to analysis by Goldman Sachs, spirits sales in more developed economies, like the US, have little correlation with economic growth. In contrast to beer, distilled products tend to be consumed by high earners, hence an economic decline should have less effect on consumption. However, research shows that 25 percent of spirits are consumed away from home, resulting in bars and restaurants bearing the brunt of economic conditions. Distillers have attempted to outmaneuver the prevailing market conditions by creating new, more innovative and flavorful products, such as ready-to-drink cocktails, rather than price hiking.

It is not only purchasing power that dictates consumer choices; the desire to be more health conscious is a major driver for many, which in turn is shaping drinking behavior. There are those who are drinking less to manage their weight. One of the earliest brands to capitalize on this trend was Seedlip, who developed premium non-alcoholic spirits without additives or sweeteners, using only natural ingredients. The company quickly realized that a growing number of consumers are guided by sustainability and health. In recent years, movements such as the “Dry January” challenge have developed into yearlong experiments.

In light of the financial challenges posed by global inflation and the need to appeal to a more discerning, healthconscious consumer, brands will need to remain innovative in a rapidly evolving drinks market.

thomaskleingroup.com

BEHIND THE BAR SCENE

We asked a group of bartenders, bar managers and beverage experts to share their insights on the latest bar trends, which spirits are in demand, which new accessories are making waves and the key ingredients a bartender needs to succeed in the industry.

JAD BALLOUT Bar co-owner Dead End

Trending

In each corner of the world, there’s a different cocktail that’s trending. For example, the gin basil smash has been popular in Lebanon for over a decade, whereas in London, dry martinis are in demand.

Gin maintains a strong following. While it is a white spirit, it is sophisticated in terms of flavor profile; it's versatile and accessible all over the world. Each producer uses local ingredients that create a different character to this spirit, which generally doesn’t require aging. This in itself makes it easier to produce than other spirits.

Vodka, mezcal, tequila, gin, rum and whisky are the most popular and recognized spirits in the world. However, location matters, so in Oslo, for instance, every bar is expected to have aquavit in stock.

Bar essentials

Shakers, strainers and jiggers are the basics behind the bar. As we are now in the golden age of bartending, new accessories are constantly being introduced to help elevate cocktail menus, such as the flavor blaster, which helps incorporate smoke with an aesthetically pleasing bubble, and carbonation kits that help to artificially incorporate carbon dioxide into otherwise still liquids.

Some of my favorite tools include the Brix meter, which enables us to check on the sugar levels in syrups, and the sous vide, which we use to cook ingredients at low temperatures, thereby preserving the flavor of our fresh products.

Paradise Beirut jad_ballout

STEFAN BAUER Bar manager Zuma Dubai zumarestaurant.com steve_shaker

JANE BRASHEVETS

Barmaid SKY2.0 Dubai skydubai.com your_sophism

Vodka cocktails

Our signature cocktail is “La Vie en Rose.” It uses vodka as the base with Saint Germain liqueur, homemade lemongrass syrup and fresh strawberries. Vodkabased cocktails are popular because it is a recognized spirit. Also, vodka has a neutral taste, unlike gin or tequila.

Basics

The bases of any cocktail, whether classic or new, are vodka, gin, rum, tequila and whisky. These are the essentials for any bar stock. Almost any of these spirits can be used to create cocktails, and it is easy to replace one with another.

Shakers, strainers and more

A cocktail shaker is essential to create a single blend of flavors. A strainer is also a must to remove solid material from the liquid, and the jigger helps to maintain consistency in pouring. A mixing glass and a bar spoon are also required, while a muddler helps mash up fresh ingredients.

Passion fruit

Drinks in demand include passion fruit martini, because of its fresh and exotic flavors, as well as espresso martini for its dessert-like taste. Creativity is fueled by experimentation, and we have a special Lab at Zuma Dubai where we explore, test and create.

Tequila tales

Tequila is definitely experiencing unprecedented demand, but this is more relevant to premium tequilas that are made with the 100 percent agave. People are starting to enjoy tequila as a sipping spirit.

Gin, rum and tequila provide a whole spectrum of cocktails to choose from. With the addition of orange curaçao, sweet vermouth and Campari, the possibilities are endless!

Each spirit has a specific taste, and by adding ingredients, such as fresh fruits, sweets syrups or liqueurs, you can create a completely different experience. Creativity is as important as passion. Some of the most interesting cocktails I have made were created using edible flowers and ice cream.

In demand

Infused spirits are on the rise, so new recipes are emerging that incorporate infused alcohol with other ingredients.

The top cocktail spirit is vodka, followed by tequila, largely due to versatility. Vodka is a clear spirit that’s easy to use for well-balanced drinks. Tequila is low in calories and sugar. Some studies even show that it lowers blood sugar levels, so it’s a good choice for people seeking healthier alternatives.

A well-stocked bar

Vodka, tequila, rum and gin are essential. The range of possibilities is enormous

What’s trending?

In recent years, gin cocktails have become trendy. These range from gin and tonic to gin passion. Its popularity is due to the fact that it’s very easy to drink and does not have a heavy aroma. Bartenders need to be able to tell a story through the drinks they create. The most important factor in a cocktail is aromatic balance.

and you can satisfy most palates. Vodka remains the most popular spirit because of its common use in mainstream cocktails, from the classic cosmopolitan to the more complex espresso martini. Some consumers like to drink straight spirits, such as tequila, vodka and whisky, while others prefer a balanced signature cocktail. In a large nightclub, the most popular cocktails are often made with vodka and/or gin.

Bartenders’ secrets

The most important accessory has to be a cocktail shaker. However, every tool in your bar kit plays a role in accelerating your work, while ensuring precision. Jiggers help in accuracy, whereas pourers ensure that you do not spill the alcohol. A Boston shaker is essential when it comes to shaking method cocktails. Natural-wood muddlers come in handy for mojitos, for example. The strainer I use the most often is the Hawthorne-style strainer.

as consumers are beginning to pay more attention to their health. I am using low-ABV gin in many of the cocktails I create, and I think it is fundamental that bartenders cater to a growing demand for non-alcoholic cocktails as well.

Accessories for the bar Shaking comes as standard! Every bar needs a great shaker and a jigger. There are other instruments we use too, such as strainers, glassware, ice picks and tongs.

SERDAL

CANITEZ Bar manager Otuzyedi @scanitez

In my opinion, low-ABV (alcohol by volume) spirits will increase in popularity

DIVYA CHAWDA Bartender Jun's Dubai divya_chawda

Creativity

Cocktail preferences differ from one location to the next depending on the clientele. Anything that contains passion fruit is in demand in Dubai, whether it's food or a spirit-based cocktail.

Creativity comes from within, and most of the time it happens in the moment. For example, if a client has a specific like or dislike, the bartender must accept the challenge and tailor the drink accordingly. These days, creativity also means using modern techniques and combining newfound flavors in a cocktail.

If you had told me a few years ago that peanut butter jelly would be one of our best-selling cocktails and one of my personal favorites on the Midnight Brekkie menu, I would have laughed!

Taste of tequila

In my opinion, the most significant trend is rising demand for tequila. Gin witnessed growth in popularity a few years ago, with people becoming interested in it as a spirit rather than just a cocktail ingredient. There have been numerous new brand launches all over the world.

Now it is the tequila era. People no longer associate tequila with simple shots or margaritas. They are beginning to appreciate its complexity.

Base spirits

A home bar should be stocked with tequila, gin, vodka, rum, whisky, a few vermouths and some bitters, if you enjoy making negronis, as well as a bottle of red, white, rose and sparkling wine. These are the basics for any cocktail, and they're simple to experiment with. However, for a commercial bar, the list would be much longer and would comprise spirits that range from standard to premium.

Personality comes first

Although a bartenders needs a variety of accessories, such as shakers, jiggers, bar spoons, mixing glasses, strainers, scoopers, tongs and wiping cloths, to do the job, their personality is what matters above all else.

CORALIE DOILLET Bartender Galaxy Bar Dubai

Negroni: the drink of choice Drink choices are market specific. For example, in Dubai, our guests gravitate toward Negroni-style and sour cocktails.

All of the classic cocktails can be made with different spirits and infusions to create something truly unique. A Negroni can be made with vermouth that has been infused with beetroot, like the Scorpius cocktail that we have at Galaxy Bar.

There are many different ways of incorporating flavors into the cocktails while respecting the classics that they

are based on. Coffee filtration can be used for a more pure and smooth flavor.

The turn of tequila

In Dubai, tequila is in huge demand. It is an elegant spirit, easy to mix in all kinds of cocktails and is also appreciated on its own.

The Dubai crowd is becoming more familiar with agave-based spirits, especially tequila and mezcal. There is greater awareness of the diversity of tequila, from tequila blanco to reposado, anejo and even extra anejo, each with its unique profile and tasting notes. Furthermore, premium brands are now entering the market with the aim of educating consumers and improving the image of tequila.

Variety matters

There are many things to consider when stocking a bar. You need a range of spirits to ensure you have enough variety to meet each customer’s palate and ensure all-round satisfaction. Another thing to consider is the vibe of the evening and the mood of our guests. Certain spirits are associated with specific experiences.

For an aperitif, I suggest bitter liqueurs, such as Campari served as an Americano. For something refreshing, you can go for white spirits, like gin or tequila to make a gimlet or Paloma. When it comes to after-dinner drinks, I recommend aged spirits: rum or whisky.

Cool tools

Beyond the shaker, the bar spoon and the mixing glass, there are actually numerous high-end bartending accessories and utensils. At Galaxy Bar, we have access to some sophisticated tools, such as the sous-vide machine to cook, mix and preserve a blend of ingredients, and the ice stamp, which is a subtle way to insert our brand on the upper side of carved ice. The dehydrator is also another useful machine to enhance the flavor of our garnishes.

The key is attitude and approach; a bright smile, plenty of creativity, passion for the industry and a desire to create the best experience for guests are crucial.

EDDIE EID Bartender

B018.DXB 7management.me 277e_

Five things to remember The drink industry evolves just like any other. As technology advances, the cocktail scene changes in response to new trends and demands. I would say that vodka remains the most popular spirit in the world, and for good reason. It’s one of the easiest spirits to use and is

what we use in classic cocktails, such as cosmopolitan, Moscow mule, espresso martini and bloody Mary.

For cocktail enthusiasts who want to stay ahead of the game, there are five things to bear in mind beyond choosing the right spirit:

• Glassware

• Quality and amount of ice

• Pouring size

• Mixers

• Garnishes

As a general rule of thumb, if a drink looks better, it will taste better.

Tequila leading the race

I have worked in the industry for eight years, and I have noticed that gin used to be the most requested spirit. However, tequila has been taking the lead recently. I believe that tequila's rise is down to greater understanding of and appreciation for the way agave is grown, cultivated and used to make this rich spirit. Countless celebrities have also

founded their own tequila brands, so there is massive marketing behind it.

We need to go back to basics, as base spirits form the foundation of any liquor collection. By this we mean, rum, whisky, tequila and vodka, along with some other lesser-used spirits, like pisco, mezcal and Calvados.

Top tips

Always remember to sterilize your equipment before use.

• Boston shaker tins

• Cobbler three-piece shaker

• Mixing glass

• Strainer

• Fine strainer

• Jiggers

• Bar spoon

• Ice pick & Knife

• Muddler

• Wine opener

The quality of drinks suffers without the right bar tools, so it is critical to maintain high quality with the right equipment behind the bar.

Sustainability

• A juniper-forward gin

FRANCESCO GALDI Corporate beverage manager Buddha-Bar International buddhabar.com shaken_regards

Back to basics

I am almost certain that the best-selling drink in bars around the world is the Negroni. This timeless recipe boasts a perfect balance of alcoholic body and sweet and bitter flavors. The Negroni is experiencing a rebirth, with several prominent bars placing it front and center of their beverage offering.

The real trick is to go back in time and revisit the classics. After mastering them and exploring how they “work,” you can create new varieties, tweaking the traditional recipes with modern techniques to unlock new layers of flavor.

I believe sustainability and an eco-friendly approach to the production of spirits will be the next big thing. Our industry is enormous and has a giant carbon footprint. Companies around the world are realizing this and developing inventive packaging and new strategies to tackle global concerns about the environment. Tequila and mezcal are enjoying their best days; supply is barely meeting demand. Tequila-based cocktails are moving fast in our Buddha Bars, and classics like Tommy’s and Paloma are quite common in venues around the world. Premium and expensive tequilas are also sought after in clubs, with many celebrities riding the wave by creating their own brands. Long gone are the days when tequila meant bad taste, college parties and heavy headaches; it has transformed into a luxury spirit to be enjoyed by alcohol aficionados.

12 bottles for the bar

In Dubai, consumers are educated in its spirits department; they know exactly what they want to drink and how they want to drink it. Having a broad selection of spirits is an absolute must, but if I had to stock my bars with only 12 bottles and run with that selection exclusively, I would pick the following to allow me to create a few hundred drinks:

• Potato vodka

• Jamaican rum

• 100% agave tequila blanco

• Spanish brandy

• Peruvian pisco

• Sherry fino

• Banana liqueur

• Junmai sake

• Red vermouth

• Italian bitter liqueur

• Curacao

If I had to pick only one spirit to make a cocktail right now, I would pick gin for its versatility.

Fancy bar equipment

Modern bars are now more like kitchens or pharmaceutical laboratories, with costly equipment that can infuse with sonic waves, redistill, carbonate or clarify ingredients. I’m a firm believer in innovative technologies and someone who enjoys experimenting with every sort of equipment available.

My go-to bar accessories include cream syphons, a water circulator to complement a vacuum machine, a cheap and reliable digital scale, a couple of induction plates and a dehydrator. I am having a great deal of fun lately with a gun that makes flavored and edible bubbles; my guests love it!

ALEXY HAIDAR Outlet

Alexayhh

Cocktails of the hour

Depending on the occasion and setting, cocktail demand can vary. A bloody Mary would be appropriate for brunch and a Negroni for dinner. Highballs have gained popularity recently, especially among those who prefer lighter cocktails.

Depending on the desired outcome, a bartender can play with the ingredients and spirit for any classic cocktail and create an elevated experience. First, you

have to define two things: what is the flavor and mood that you are looking to emphasize and what is the main spirit you are working with. You can then work on different techniques and infusions to achieve a unique result.

Fashionable drinks

Consumers are becoming more interested in the flavor, purity and production method of the spirits they choose.

Tequila rose to prominence 10 years ago, especially the aged varieties like reposado, anejo and XO. It is now often requested neat, on the rocks and in trendy cocktails. More recently, a greater number of agave spirits have found their way onto the popularity list, including mezcal, which has a wider variety of agave species and tastes more smoky and earthy. Today, consumers are requesting agave spirits like sotol and raicilla, which are not commonly found in the market.

NOLOs (no and low abv spirits), which include various beers, ciders, apéritives, fermented non-distilled drinks and seltzers, are today's latest

Garnishes

KASSIS

Gin basil is by far the most requested drink when it comes to spirit-based cocktails. As for the bartender's creativity, it starts with infusing different flavors together to create a unique combination of sweet, sour and aromatic. An alcoholic beverage must be served in the right glassware to elevate the experience even further. To top it off, the way the drink is garnished and served allows the ingredients to stand out even more.

fad. Furthermore, many people have been rediscovering their native spirits, particularly after the pandemic. Examples include the cashew spirit from India, samagon from Eastern Europe and Lebanese arak.

The perfect bar

Primary spirits, namely vodka, gin, rum, whisky, tequila and wine, are musthaves behind the bar. It's possible to make countless drinks and even fortified wines with the addition of spices, fruits and other components.

The rotovaps (rotary evaporators) have evolved into an essential toolkit for modern mixology and are now widely used in high-end cocktail bars. They help in the creation of homemade distillations by concentrating flavors and infusing delicate ingredients.

Every bartender needs at least four pieces of equipment: a shaker, bar spoon, jigger and strainer. It’s paramount for a bartender to learn how to use these tools properly because, armed with knowledge, they can create a bit of magic.

In high spirits

The spirit of the year is tequila, mainly due to the brilliant marketing campaigns by high-end influencers and celebrities. The hype around tequila has broadened beyond only shots and margaritas. Tequila brands have focused more on the culture and pride associated with this spirit, as well as on the process of production. In addition, tequila is an all-rounder, so it can be used in a broad spectrum of cocktails.

NICK KIROSKI Head of mixology

Billionaire Dubai billionairesociety.com kiroskinikolce

Most ordered item

The whisky-based old fashioned, made with bouillet, brown sugar and angostura bitters, is the most popular item at Billionaire Dubai.

Being a great bartender requires boundless creativity. Most importantly, you must learn to pre-empt your guests' preferences and listen to their needs.

Monkey 47 gin is in high demand at Billionaire; it’s a refreshing drink to whet your appetite. Crafted in Germany’s Black Forest mountain range, it contains 47 herbs and has an ABV of 47 percentanother reference to its name.

Skill comes first More than ever, consumers are seeking experiences that engage all of their senses, so garnishing has become an increasingly important part of the cocktail-making process. The garnish adds a significant design aesthetic to the drink. However, no amount of topquality equipment can make up for the skills of the bartender.

and bar manager Soul Kitchen and Isolé Lebanon factory-people.com

ANTHONY

Bartender Spine Beirut standalone-group.com kassisanthonyy

WALID MERHI Founder and beverage consultant Forward Creative Consultants (FCC)

fccmena.com willis_766

Most in-demand spirit-based cocktail

The dry martini, the old fashioned, negroni and their riffs continue to top sales charts around the world.

Bartenders find inspiration for their cocktails from different things, such as an ingredient, a local practice or an old familiar recipe; yet the choice of which spirit to use always depends on the story behind it: Where was it invented? What's so special about it? How was it made?

Understanding these features, together with the help of a well-thought-out back bar cabinet and a decent pantry, will always provide more choices and a greater variety of options.

The latest trend

There’s genuine appreciation for the quality that's emerged recently. With countless options from around the world available at out fingertips, we are able to discover premium spirits with true craftsmanship in the blink of an eye.

“The perfect serve” is what attracts me in terms of trends – appreciation of the raw form of a good spirit is what’s been causing a buzz, and I love it.

Essential spirits

The back establishment in any trendy bar has been transformed into a world of choices. There has been a shortage of tequila and mezcal, while with the high demand and short supply of single malts, many new world whiskies have found their way into local bars. Yet the classics will always be essential, and everything else remains a luxury or is mainly for show.

An easy vodka, a dry gin, a good Reposado Tequila, a mildly aged rum, whisky, cognac or a nice brandy and the local spirit are key behind every bar. Those are the base ingredients in over 90 percent of cocktails, whether classic or modern.

Add a couple of vermouths, a good orange curacao, a nice maraschino liqueur and a couple of renowned liquor brands, a red amaro and some bitters, and you've got yourself an entire repertoire of over 100 classic cocktails.

Essential bar accessories

It all depends on the style of the bar. A cocktail room has different requirements than a club bar, as does a wine bar or any other concept.

Bars have evolved to a point where we can find exquisite cocktails that require minimal preparation time, and they are served prebatched à la minute, either from a tap tower, or simply poured from a chilled bottle or in the bottle as it is.

Other bars impose different practices to showcase the complexity behind the craft. These two concepts require a totally different set of tools.

ANDREAS QEPALI Bar manager

Hutong Dubai hutong-dubai.com andreaskps hutongdubai

Passion for the industry

A bartender’s creativity stems from their passion for the craft and willingness to experiment with different ingredients. I would say the most in-demand spirit-

based cocktails are those that contain gin, as it adds an exquisite taste. Indeed, our gin-based Aurora cocktail is one of our bestsellers. It is infused with basil, cucumber and ginger.

I’ve actually found that reading books on cooking, botanicals and mixology has helped me to unlock some of the flavor combinations that are now present in my menus. The more you read into it, the more you understand which botanicals and herbs are used in different spirits.

Market trends

I believe that trends are linked to the market. In Dubai, when it comes to spirit volume, I believe tequila leads the way. During the past three years or so, people have started looking at tequila in a different way — not just as a strong spirit taken as a shot. Tequila can be combined with other spirits and mixers with relative

ease, so it has gained popularity in bars everywhere.

We always try and ensure that we have all the items required to please our guests.

Essential spirits include Calvados, Cognac, Armagnac, tequila, mezcal, rum, cachaca, whisky, gin and vodka. A good selection in each category completes a bar.

A positive attitude

Before we get into accessories, it's important for all bartenders to maintain a positive attitude and a smile when serving guests. A bartender should always have a bar plate, wine opener, lighter and a pen to hand to provide best-in-class service. If you want to take things up a notch, a rotovap machine, sous vide and siphon are super tools to deliver unique, innovative and highquality drinks.

LILIAN SAUSSET Clap Dubai claprestaurant.com Lilian Sausset

Nothing like Negroni Negroni is the most requested cocktail. Five years ago, around 20 percent of customers consumed Negroni. Nowadays, it is a drink known by everyone, and 70 percent of guests consume it.

Bartenders need to be creative in their work. Creativity comes from different places: culture, childhood memories and interests for example. The most complex aspect of creativity is bringing innovations to life, giving the customer an experience in terms of aesthetics and taste. My source of inspiration is art and design. A perfume or a note of music can also get my creative juices flowing.

Dream in agave Agave spirits have been in fashion for five years or more. Over the past year, whiskies — especially single malts — are causing a buzz. People are becoming more curious about tasting the whiskeys of the world and are appreciating the characteristics of single malts. But agave spirits are unbeatable.

Japanese whisky

Excess stock is a bartender’s worst enemy. It is a product that sleeps and does not generate revenue. Japanese whisky is something I like to have available due to its rarity and the beautiful experience it can offer guests.

Advanced

bars

Certain accessories depend on the bar program. I am a fan of a vacuum cook machine and ultrasonic homogenizer, which allows you to infuse syrup, cordial and spirits. In my opinion, it is the best investment for the bar, as it helps to deliver a great product and is easy to use.

Many bars invest in rotovapors; they use it two or three times but fail to gain consistency, so they stop and it becomes part of the décor.

STETSENKO Senior bartender Salmon Guru Dubai @andrii.st1991

Serving a story

In our bar, we have an eclectic menu. Many cocktails are in demand, such as margaritas (tequila based) and the gin basil smash. In Dubai, preferences vary considerably from one area to the next.

Creativity derives from music, nature, art, movies, people and so forth. It is

essential to seek inspiration and push the boundaries. I have seen people create cocktails based on a song they love. Creativity is limitless, as long as it makes sense and conveys a meaningful message.

Cocktail spirits have stories behind them. It is important to know where the bottle you are pouring came from. Understanding the product is another key element, as it gives you the ability to think of ways to introduce it into a cocktail.

Time for tequila and mezcal

People still love their gin and tonics, but tequila and mezcal are on an entirely different level.

There are some people who dislike tequila as it reminds them of a time they drank too much and didn’t feel well the next day. However, much has been done to change the perception of tequila and celebrate it as the beautiful and rich spirit it is.

The Salmon Guru Paloma is one of the

best on the market. It was created by our team and it combines tequila and mezcal, with grapefruit cordial, lemon juice and grapefruit soda.

Taking stock

The list of essential stock can vary greatly depending on where you work. At a beach bar, for example, people will not order single malt whisky without ice to sip. In contrast, a lounge bar requires greater variety. Understanding where you are serving, whom you’re serving and what concept you have determines the spirits you need to have.

It’s all about the bartender

The list of accessories is so long and sometimes so complex that it is hard to keep up with them.

However, a bartender’s best accessories are his personality, aptitude, passion and humanity. All this is followed by a couple of good shakers, a bar spoon, strainer, double strainer, mixing glass, muddler, peeler and a citrus squeezer.

ANDRII

While gin, tequila and vodka have ranked high on the list of preferred cocktail spirits for years, arak is garnering attention in bars and pubs across the Lebanese capital.

Selecting the best arak Avoid arak baladi (homemade arak). It is not regulated, so there is no way of knowing how it was produced. The ABV is often the best indicator. Restaurateurs should do their homework and visit producers to understand where they source their raw materials from and how they distill their arak.

Arak has succeeded in transforming itself into a cool, fashionable and affordable drink that has a “natural” taste.

The arak market

We all have a personal history with this unsweetened, anise-flavored, tripledistilled drink. Arak, the milk of lions, our national beverage, is an icon of our culture and an inherent part of our childhood.

Anise-flavored grape alcohol first began gaining importance in our region following the invention of distillation by the Arabs

ALL ABOUT ARAK

Arak is well on its way to becoming the spirit of choice behind countless bars in Lebanon and even farther afield. Salim Heleiwa, general manager of The Malt Gallery, gives us the lowdown on why the milk of lions is gaining popularity and what needs to be done to help nurture this growing market.

back in the 11th century. Over time, this alcoholic beverage spread throughout the Mediterranean. It is today recognized as raki in Turkey, ouzo in Greece, sambuca in Italy, pastis in France and ojen in Spain. Interestingly, Irish monks studied the process of making arak and invented whisky, using raw materials available in their homeland.

Today, the global arak market represents around 5 million bottles produced annually, mainly in Lebanon, Syria and Jordan. In Lebanon alone, some 30 producers account for a whopping 90 percent of total arak production. Arak Touma, Arak Brun, Kefraya, Ksara, Fakra, Massaya, Wardy, As-Samir, Bou Nader and Bou Sleiman are among the big names in the market. These key players are extremely dynamic, exporting more than 40 percent of their production, bringing much-needed foreign currency into the country. After wine, arak is Lebanon’s second-most exported commodity.

Market fragmentation, however, increases disorganization. The absence of clear standards of production and the fact that producers are not united under a common umbrella disserves arak at both the global and national levels. IWSR numbers reveal that only 600,000 labeled bottles are sold in the Lebanese market. The local market is thus prominently that of arak baladi, which may contain methanol due to improper distillation and is a threat to public health.

Just as Lebanese wine producers came together to form the Union Vinicole du Liban (UVL) in 1996 to promote Lebanese wines internationally, arak producers should create a league to set high standards for all, tell the story of arak and launch it as a worldwide spirit to be used in cocktail bars at the same level of gin, rum and tequila.

Due to, or in this case thanks to, the repercussions of Covid-19 and the dire economic situation in Lebanon, arak has succeeded in transforming itself into a cool and fashionable and affordable drink that has a “natural” taste. Arak is no longer seen as an old man’s hidden

treasure or grandmother’s secret remedy for a toothache; it is today a drink of the younger generation. Now is the time to tell the story of this great beverage that’s anchored in our roots and currently reflavoring our evenings and meals.

Arak pairing

Traditional flavor pairings with arak include grapefruit, lemon and mint. Other alcohol that are commonly mixed with arak are bourbon and rye, as their deep caramel flavors go well with the anise taste. Arak can also be used in coffee beverages, as the anise adds another dimension to the flavor of coffee. Lebanon’s bar scene is now booming with arak-based cocktails. The arak mulberry cocktail has set a new standard. Even producers are jumping on the bandwagon. Kefraya, for example, created the “Tabulak,” which comprises one-third arak and two-thirds tabbouleh smoothie — a full-blown Lebanese lunch in liquid form. These kinds of specialty cocktails bring excitement to the dining experience. Indeed, restaurants can differentiate themselves by offering signature and specialty drinks that cannot be found elsewhere. Consumers seek to enjoy memorable dinners, so premium cocktails made with arak help fulfill that need.

The future of arak

A threat hangs over this success story, however. Arak’s anise is bought from Al-hineh in Syria, and due to political instability in the region, prices are drastically increasing. What is today a fashionable yet affordable drink for Lebanon’s youth is slowly but surely becoming more expensive.

While this in itself does not put the arak industry at risk, for its development to be pursued, production standards should be set. The market should be regulated and the beverage should be promoted internationally.

The Lebanese people have a responsibility to support and promote their national drink, making it more accessible to an international audience.

WINE AUCTION TRENDS OF 2022

The fine wine auction market has performed exceptionally well in 2022. Tim Triptree, master of wine and international director of Christie's wine and spirits department, shares his insights on the wine trends shaping the market and what’s in demand.

Christie’s has had an exceptional year so far, with a global sell-through rate of 92 percent and a 118 percent global average hammer over low estimate. Highlights of the year so far have included a stellar line-up of collection sales, including Iconic Wines From Joseph Lau, The Visionary’s Spectacular Cellar - the most valuable single-owner wine collection ever sold at Christie’s, and Generations of Jayer, Burgundy from the Historic Cellars of King's College, Cambridge. The appetite for the world’s rarest and most prized vinous treasures with exceptional provenance shows no signs of abating.

Direct-from-estate auctions: exemplary provenance

Christie’s has a full schedule of auctions in Hong Kong, Geneva, London and Los Angeles for fall 2022, including many direct from wine estate sales, which always generate excellent results due to the additional allure of late-released wines that have been evolving slowly in the perfect maturation conditions of the estates’ cellars.

Of particular note is the 261 lots of finest and rarest burgundies direct from Domaine Ponsot in Geneva to celebrate its 150th anniversary. The auction, which took place on November 8 and was 100 percent sold, included the opportunity to buy more than 400 rare bottles, as well as a chance to acquire an entire barrel of Domaine Ponsot’s Clos de la Roche “La Cuvée Hippolyte” from the 2022 vintage. The cuvée is named after the current owner Rose-Marie Ponsot’s grandfather and was made specially for the anniversary. The unique cuvée comes from grapes hand-picked from 70-yearold vines planted on the slopes of the land purchased by Hippolyte in 1922.

Other direct-from-estate sale highlights include lots from Ridge Vineyards’ cellars to celebrate its 60th anniversary, with wines dating back to 1964 and a selection of Clos des Goisses Champagne direct from the cellars of Champagne Philipponnat, both being offered in the Christie’s London sale on December 1 and 2. Demand for the world’s rarest wines and spirits remains high.

Fine wine trends

At auction, France leads the way in terms of the value and volumes of wines that are sold in the secondary market, the finest wines originating from Bordeaux, Burgundy, Champagne and the Rhône. The popularity of Burgundy remains high, both red and white. At the start of the Burgundy boom, it was the red that proved more popular. But lately, strong demand for Grand Cru whites in particular has led to impressive increases. Famed vineyards, such as Montrachet, BatardMontrachet & Corton Charlemagne from world-renowned producers, such as DRC, Domaine Leflaive and Coche-Dury, are dominating the market.

At the start of 2022, Burgundy wines from the 2020 vintage year were released en primeur and demand for these wines was extremely high due to a combination of the excellence of the year for both reds and whites, and because collectors were mindful of the next en primeur at the start of 2023, a year in which volumes will be significantly down due to severely restricted yields as a result of spring frosts

At auction, France leads the way in terms of the value and volumes of wines that are sold in the secondary market, the finest wines originating from Bordeaux, Burgundy, Champagne and the Rhône.

and challenging weather conditions during the growing season. Buyers this year were keen to secure the 2020 vintage knowing that they might not be able to purchase any of the 2021 vintage.

Champagne performing strongly Vintage and Prestige Cuvée Champagne are in high demand and also showing strong performance. Supply issues, with less availability of Champagne to meet the bounce back in demand after Covid-19 restrictions were lifted, has led to upward pressure on prices, allied to an increasing awareness among aficionados that Champagnes age extremely well and the top vintage expressions should be laid down for ageing and a fundamental part of anyone’s fine wine collection. Leading the way are the world-famous

houses such as Krug, Dom Pérignon, Louis Roederer, Salon, Bollinger and Philipponnat. However, there is increasing interest in the smaller grower producers, which include names Agrapart, UlysseCollin, Cedric Bochard, Jacques Selosse, Bereche and others.

France and beyond

There is diversification in the fine wine auction market, with Rhône performing strongly with producers such as Chave and Rayas. The finest wines from Italy are also doing well, particularly the classic Nebbiolo wines from Piemonte’s Barolo and Barbaresco. While visiting the region recently, I discovered the high quality of recent vintages, including the stellar 2006, 2010 and 2016 and the consistency in vintages with fewer less-

successful vintages, partly as a result of climate change that has led to a loyal following among collectors. The style of these wines has changed over recent times: vintages with a more approachable character; shorter macerations, meaning the tannins are softer; and wines that can be consumed at a younger age. However, in the finest vintages, top wines are at their best at least a decade following harvest.

Projections

I anticipate that the fine wine market will continue to perform well in 2023, with an increasing number of wine collectors competing over limited supply of the world’s finest wines.

christies.com

CHAMPAGNE DREAMS

For decades, champagne was served as a celebratory beverage on its own. These days, however, we are enjoying the wines of the Champagne region throughout our dining experiences. New and creative ways of pairing champagnes with food have been developing. While cultural boundaries are constantly changing, a few iconic Champagne houses are pursuing promotional campaigns with inspiring chefs to highlight excellence.

The following brands, along with others in Champagne, are re-educating consumers and professionals:

Ayala – “Squaremeal Female Chef Award” founded in 2018

This house seeks to promote UK-based female chefs whose culinary and CSR work is truly inspiring, as the UK has historically been a key international market for Ayala.

Krug – “Krug X Single Ingredient”: 2022 “Rice”

Founded in 2016, with previous editions including “Onion,” “Music” and “Pepper,” the Krug competition promotes the singularity of an ingredient paired with champagne. Krug’s ambassador chefs from around the world create dishes that express their artistic flair.

Taittinger – “Prix Culinaire International”

The objective of this prestigious culinary award, founded in 1967, is to ensure

Many would list low dosage, lesser-known grape varieties, organic culture and sustainability when referencing champagne trends. While these matter, however, they are individual, niche points of interests. Champagne consultant Carl Edmund Sherman walks us through the vineyards and uncovers the secrets of what’s fizzing in the champagne bubble.

the preservation of French gastronomic heritage through the transmission of know-how to the next generation of chefs.

Through these culinary competitions, these exquisitely effervescent estates that are dedicated to quality and innovation while respecting tradition, bridge the gap between the vineyards and the kitchen. While the concept may not be a “latest trend,” each step continues to enlighten and educate consumers and professionals on wines from Champagne.

New champagne releases

Vintages

• Rare Rosé 2012

• Cattier 100% Meunier 2016

• Marc Hébrart Clos Léon 2014 Blanc de Blancs

Coteaux

• There was the first edition of the “Coteaux Champenois Tasting” in Bouzy, on May 10, 2022, featuring 33 participating estates. Other estates in Champagne offer exquisite Coteaux, but they were not part of this year’s tasting.

Unique

• Bollinger 2012 Champagne La Côte aux Enfants (previously only released as a single vineyard still red wine)

• Collery 2014 EmpyreumatiC (elaborated with cigar pairing in mind, as well as food pairing)

• Demière Collection Oenotheck (longer aged on fine lees NV 100 percent Meunier champagnes, ideally experienced with food)

• Mumm Cordon Rouge Stellar (“Space” cuvée, incorporating new techniques and materials that comply with both Space and AOC Champagne specifications).

Champagne in restaurants

Brand identification or tasting experience: what matters most to your establishment? Is ensuring the availability of renowned brand names more relevant to your clientele, or is the focus on the wine itself? There is no correct answer; some clients expect iconic brand names, as this is what they are most familiar with or even most comfortable drinking, regardless of the food. Increasingly, however, clients are open to trying new pairing suggestions that include wines from smaller wineries. In Champagne, these are either the family-owned and operated houses (“Négociants Manipulants” or “NM”), which wine journalists sometimes refer to as being “boutiquey”, or winegrowers (“Récoltants Manipulants” or “RM”). Some examples include Ayala (NM), Bourgeois-Diaz (RM), Collery (NM), Demière (NM), Etienne Calsac (RM), Francis Orban (RM), J. Lassalle (RM) and Legras & Haas (NM), among others.

The competitive advantages of offering champagne to customers in restaurants

Champagne is an affordable and highly enjoyable luxury, which enables pairings with a wide range of different dishes, all the more so when served by the glass from a magnum (or jeroboam), as the “woweffect” is immediate while the ROI is even more interesting. Walking into a restaurant or a bar to find a large and elegant ice bucket with magnums of champagne and a “by the glass” offer is quite a welcome!

While cultural boundaries are constantly changing, a few iconic Champagne houses are pursuing promotional campaigns with inspiring chefs to highlight excellence.

Food and champagne pairings

Start with the relevant stemware. This will allow for the many aromatic layers to be revealed in the glass. A “bulbous” tulipshaped champagne glass is ideal. Lehmann’s Collection Signature P. Jamesse Premium 28.5 cl is the best value-for-money stemware for champagne, from technical tasting to enjoying a glass with a meal. Identify aromatic, even textural characteristics within the champagne that can best enhance the culinary experience. If acidity, tension and a defined expression of salinity are prevalent in the glass, then enjoy a fatty dish (duck, salmon, cream sauce or cheese) to allow the champagne to cut through the fat. This will elevate the secondary and tertiary aromas of the Champagne and the dish for a truly heightened culinary experience.

Market projections

By 2030, all Champagne houses and winegrowers will be required to hold a certificate of sustainable management. No other wine-producing region in the world can claim the same, or even close to it. This reinforces the image of champagne as the “King of Wines and Wine for Kings.”It truly continues to uphold its unique, iconic position at the top of the sparkling wine world. Besides retaining respect for tradition, as well as a timeless reputation for quality, Champagne will remain a clearly defined global leader in developing contemporary trends, techniques and solutions to problems and obstacles.

VEGAN MILK CHOCOLATE CARDAMOM CAKE

Recreate a classic recipe to make it an inclusive yet indulgent treat for all. Callebaut’s vegan chocolate cardamom cake delivers big, bold flavors, making it a great addition to your dessert menu.

VEGAN MILK CHOCOLATE CARDAMOM CAKE

Ingredients

100g ground almonds

110g plain flour

7g green cardamom

5g baking powder

2g bicarbonate of soda

1g sea salt

1g xanthan gum

20g ground flaxseed

80ml water

60ml oat milk

180g vegan yogurt

60g even vegan cream

45ml sunflower oil

100g Callebaut NXT - plant-based and dairy-free milk chocolate

Preparation

Pre-heat the oven to 165 degrees.

Combine the ground almonds, flour, cocoa powder, cardamom powder, baking powder, bicarbonate of soda, sea salt and xanthan gum. Mix the ground flaxseed and water separately. In a food processor, blend the remaining wet ingredients and add to the flaxseed mixture.

Add the mixed dry ingredients and blend for 5 seconds. Stir through the Callebaut NXT dairy-free milk chocolate callets. Place in a silicone mold and bake for 30 minutes.

Glaze Ingredients

150g even vegan cream

3g cardamom

150g Callebaut NXT - plant-based and dairy-free milk chocolate

Preparation

Bring the cream and cardamom to the boil.

Cover the pot and remove from the heat, allowing it to infuse for 10 minutes. Pour the infused cream through a sieve on top of the Callebaut NXT dairy-free milk chocolate callets. Emulsify with a hand blender until it is smooth and glossy.

Assemble

Pour the glaze over each cardamom cake.

Decorate

Decorate with Mona Lisa milk chocolate mini shavings, a Mona Lisa milk chocolate pencil and a thin strip of caramelized orange peel.

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

ON THE MARKET

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

AL AIN LACTO FREE DAIRY PRODUCTS

Al Ain Farms’, new range allows customers to reap the nutritional and taste benefits of dairy – without the discomfort associated with lactose intolerance.

Al Ain Farms’ Lacto Free Dairy range includes four products:

• Full Fat Fresh Milk 1L

• Full Fat Long life Milk 1L

• Full Fat Fresh Yoghurt 400gr

• Full-Fat Laban 400gr

AL AIN FARMS alainfarms.com

FRENCH BLOOM ALCOHOLFREE SPARKLING WINE

Made from a unique blend of organic wines from France, French Bloom sparkling wines have gone through a manual dealcoholizing process to keep the integrity of flavours while remaining completely organic, resulting in a 0.0 percent alcohol content drink. Other natural and organic ingredients, such as lemon juice, are added to ensure its aromatic balance and length, which results in an elegant and tasteful alcoholfree French sparkling drink, with an elevated flavour-architecture.

frenchbloom.com

NESPRESSO TAMUKA

Nespresso UAE celebrates the return of TAMUKA mu ZIMBABWE, a unique new coffee brand launching at Nespresso stores across the UAE, as part of the brand’s Reviving Origins Program. A single origin Arabica coffee from the Eastern region of Zimbabwe, TAMUKA mu ZIMBABWE bursts with complex fruitiness and zesty bright acidity.

NESTLÉ NESPRESSO SA nestle-nespresso.com

NESPRESSO PUMPKIN SPICE CAKE

Marking the fall season, Nespresso’s limited edition coffee blend, Pumpkin Spice Cake is back in-store and in-app for a limited time only. Available across the UAE, the all-time customer favorite coffee blend inspired by Pumpkin Spice Cake delights with a variety of spice notes combined with a sweet pumpkin flavor.

The limited-edition coffee is an indulgent and smooth Arabica blend from Ethiopia and Latin America, with a wide range of spice notes including cloves, cinnamon and cardamom, and underlying flavor of sweet pumpkin. A dash of milk will make Pumpkin Spice Cake more mellow and sweet, with buttery and biscuit notes, delivering a milky and spicy cup of Nespresso coffee.

NESTLÉ NESPRESSO SA nestle-nespresso.com

NUOVA SIMONELLI

Nuova Simonelli presents DUO, the ondemand coffee grinder for all settings where the pleasure of coffee meets wellbeing.

Enjoy a moment of total wellbeing and the pleasure of coffee in so many places. DUO adapts perfectly to the mood of different settings with its choice of four different colors to choose from: black, guacamole, dove gray and red, the same colour palette as the Oscar Mood, thus obtaining the perfect match. nuovasimonelli.it/duo/

AUTUMN HARVEST'

Autumn Harvest is a collection of intricate, earthy coloured ceramic pieces jointly made to preserve time-honored artistic traditions. It reflects the desire to unite makers and artisans to create art together. 81designsme.com

VILLEROY & BOCH CULINARY WORLD CUP 2022

Street art on porcelain: the artist Sumo has designed eye-catching porcelain collections for the Villeroy & Boch Culinary World Cup. The decor features the face made famous in Sumo’s street art in the role of a chef, who is using his fingers to make the internationally recognized sign for excellence.

VILLEROY & BOCH villeroy-boch.com

STROODLES ECO-TABLEWARE

Stroodles has solved the single use dilemma in a delicious and innovative way. The renowned pasta starw company has rebranded as Stroodles Eco-Tableware to launch a full eco-tableware range, featuring edible spoons, plates, bowls, sporks and cups. stroodles.co.uk