HOSPITALITY NEWS ME 148 by Hospitality Services

Issue 148 | Feb-Apr 2024

hospitalitynewsmag.com

SPECIAL REPORT OUR ANNUAL A-Z OF REGIONAL

FRANCHISING FROM FIRST CONCEPT TO PORTFOLIO GROWTH P.46

MOUTHWATERING MEAT • PACKAGING INDUSTRY TRENDS • LOWDOWN ON LUXURY EVENT PLANNING

OPINION

Managing director Joumana Dammous-Salamé Publication manager Randa Dammous-Pharaon Publications deputy manager Rita Ghantous Sub-editor Miriam Dunn Account managers Maha El-Khoury, Josette Hikri advertise@hospitalitynewsmag.com Subscription executives Houayda Haddad-Roumman, Mirna Maroun subscribe@hospitalitynewsmag.com Circulation coordinator Rita Nohra-Kejijian Graphic designer Ibrahim Kastoun To advertise advertise@hospitalitynewsmag.com Published by Hospitality Services LEBANON Borghol Building, Dekwaneh Tel: +961 1 480081 UAE HSME Tel: +971 585098057 info@hospitalitynewsmag.com www.hospitalitynewsmag.com All the information disclosed in the magazine was provided by the parties concerned by each publication and checked to the highest possible extent by the editors. However, the magazine cannot ensure accuracy at all times of all information published and therefore could in no case be held responsible should any information reveal to be false or insufficient.

The Lebanese have always been savvy restaurateurs, and this has helped solidify Lebanon’s reputation as a test market for successful, franchisable concepts. Nouhad Dammous (June 11, 2021) Late editor-in-chief Docteur Honoris Causa

RESILIENT LEBANON: TOURISM’S TRIUMPHANT PHOENIX Lebanon, resilient year after year, emerges as the ultimate tourism survivor, embodying a phoenix rising from the ashes after every crisis. Persistently persevering, Lebanon continually explores new initiatives across all levels of the tourism industry. Notably, Lebanon embraces expansion by opening new venues for restaurants, nightclubs and bars. Lebanon’s hotels have shown remarkable resilience despite facing numerous challenges. The nation, known for its optimism, navigates the tourism landscape adeptly. Every tourism association seizes opportunities, exploring initiatives and capitalizing on destinations to attract tourists. This reflects the faith of the Lebanese diaspora in their homeland. They continue to invest and show their solidarity. The way forward The tourism industry plays a crucial role in the country’s GDP, continuously contributing to the national economy’s growth. To secure the future, it’s essential to examine upcoming trends. A critical aspect is the strategic leveraging of Lebanon’s popularity in aesthetic tourism. Positive reviews on platforms like TripAdvisor contribute to tourism growth. Notably, trade shows like HORECA play a crucial role in supporting this expansion. Expanding such events throughout the country, including Beirut and Tripoli, is essential for sustained growth. Despite safety concerns and economic challenges in neighboring countries, the summer of 2023 in Lebanon was successful. This accomplishment is attributed to the Lebanese diaspora, along with the addition of new routes by MEA and other airlines.

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

Looking ahead, there are plans for expanding airport facilities to attract more budget airlines, consequently increasing routes and solidifying Lebanon’s position as the leading tourism destination in the Levant. Moreover, Lebanon anticipates a surge in visitors, reaffirming its resilient spirit as the ultimate tourism survivor.

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

This editorial is from an article written for Hospitality News by Amine Moukarzel, president and partner of Louvre Hotels Group and Golden Tulip Hotels MENA.

Amine E. Moukarzel, President, Louvre Hotels Group, Golden Tulip MENA

FEB-APR 2024 | HOSPITALITY NEWS ME

In this issue FEB - APR 2024

HORECA NETWORK 8 9 10 12

The Best of Saudi HORECA Riyadh Salon du Chocolat et de la Pâtisserie celebrates a successful first edition in Riyadh HORECA Kuwait pushes the boundaries All eyes on HORECA Lebanon

Saudi HORECA Jeddah

The Hotel Show 2024

Re-evaluating the luxury travel checklist

EVENTS SEEN AND HEARD 14 14 14

Future Hospitality Summit Saudi Arabia/calendar Arabian Travel Market 2024 The Hotel Show 2024

BUSINESS INTERVIEW 16

Mubarak AlShamsi on why Abu Dhabi is fast becoming a go-to MICE destination

7 ways to build and sustain a viable F&B business

How to organize an out of this world event

Why investing in hospitality today is a must for success tomorrow

Bahrain: back on track for success

In celebration of borderless cuisine

OPINION INFLUENCERS LODGING

MARKET UPDATE TRENDS ARCHITECTURE 32

Re-evaluating the luxury travel checklist

F&B 34

The secrets to creating next-gen dining experiences

Here's why we love bella Italia's delicious cuisine

How to raise your google rankings with AI

EYE ON TECHNOLOGY

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

HOSPITALITYNEWSMAG.COM HospitalityNewsME

@Hospitality_Mag

Hospitality-news-middle-east

HOSPITALITY NEWS ME | FEB-APR 2024

Special report: Franchising 48 50 52 54 56 60 64

The key to building a successful, multi-brand franchise portfolio Beyond logos: the global influence of F&B franchisors The 9 traps franchisors need to avoid Destination MENA: 9 restaurant franchises with regional potential 10 homegrown franchises to watch Franchising: the shape of things to come More than 20 Lebanese concepts with global potential

Special report: Franchising

5 ways to start readying tomorrow’s leaders today

SOLUTIONS MANAGEMENT 72

How to harness the digital and delivery dining trends

Marketing in an AI-driven era

MARKETING HUMAN RESOURCES 74

5 ways to start readying tomorrow’s leaders today

GREEN 75

Targeting zero food waste in the hospitality industry

PRODUCT ZONE EQUIPMENT 76

Today’s packaging trends unwrapped

7 industry experts share their must-eat meat ideas for today's menus

Water: the refreshing alternative for 2024

New products

Chocolate pecan brownies

FOOD

BEVERAGE ON THE MARKET CHOCOMANIA

Coming issue MAY - JUL 2024 • Special report Coffee/Coffee shops • Influencers Restaurateurs • Equipment Heavy/Small Kitchen Equipment • Food Pasta • Beverage Wine or cocktails

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HOSPITALITY NEWS ME | FEB-APR 2024

Meat ideas

HORECA NETWORK

REVIEW

THE BEST OF SAUDI HORECA RIYADH SAUDI HORECA Riyadh celebrated the end of a successful 12th edition on November 29, 2023 after three memorable days at the International Convention and Exhibition Center. The event was held concurrently with the world-famous Salon du Chocolat et de la Pâtisserie, which took place for the first time in the Saudi capital. During SAUDI HORECA Riyadh, Mona Mosly, Bobby Chinn and Maroun Chedid, jury members of MBC’s Top Chef, were recognized for their passionate work, dedication and commitment to the industry. Spanning 33,000 square meters, SAUDI HORECA Riyadh welcomed 42,000 visitors over the course of three days, alongside more than 420 companies from 50 countries. The show also featured a range of exciting competitions, namely the Hospitality Salon Culinaire, the Saudi Barista Competition and the Mocktail Zero Competition. Additional highlights included a series of talks focused on hot topics in the industry, at which more than 20 keynote speakers shared their insights and views. Sessions included the hoteliers’ debate, the evolution of hospitality services, how to grow a young homegrown F&B brand and food tech. The 13th edition of SAUDI HORECA Riyadh will take place on November 25-27, 2024. saudihoreca.com

HOSPITALITY NEWS ME | FEB-APR 2024

REVIEW

SALON DU CHOCOLAT ET DE LA PÂTISSERIE CELEBRATES A SUCCESSFUL FIRST EDITION IN RIYADH The first edition of Salon du Chocolat et de la Pâtisserie to take place in Riyadh was hailed an all-round success by its organizers, participants and the thousands of visitors that attended it alike. As part of a globally recognized platform that brings together renowned chocolatiers, pastry chefs and chocolate enthusiasts from around the world, the event took place at the Riyadh International Convention and Exhibition Center over three days, from November 27-29, 2023. The show marked the second Salon du Chocolat et de la Pâtisserie in the Kingdom, with the first taking place in Jeddah in February 2023. Alongside the exhibition, which gathered together around 60 exhibitors, the event featured a Chocolate Fashion Show, Pastry Show, Choco Demo and Salon du Chocolat Junior. Among the many highlights, Guillaume Gomez, personal representative of the President of French Republic for Food and Gastronomy, and Mayada Badr, CEO Culinary Art Commission, were presented with awards during the event in recognition of their contributions to gastronomy. salonduchocolat-riyadh.com

FEB-APR 2024 | HOSPITALITY NEWS ME

HORECA NETWORK

REVIEW

HORECA KUWAIT

PUSHES THE BOUNDARIES Held at Kuwait International Fairground from January 15-17, 2024, the 12th edition of HORECA Kuwait welcomed 7,000 visitors. We share just a few of the highlights from the hospitality and foodservice trade show. Bringing together industry professionals to network, do business and discover the latest hospitality and foodservice products and services, HORECA Kuwait triumphed in making a massive impact, with over 100 local and international companies taking part. The exhibition included various competitions, including the Hospitality Salon Culinaire, where over 200 chefs participated in live cooking and display contests. The jury comprised 15 international judges. HORECA Kuwait also hosted the Barista Competition and the Bed Making competitions, which tested the skills of baristas and housekeeping staff from the leading establishments and hotels across Kuwait. Elsewhere, HORECA Talks, organized by Hospitality News Middle East, Leader’s Group and Hodema Consulting Services, tackled hot industry topics, namely trends and projections for Kuwait’s hotel scene, the future of food tech and the latest trends in Kuwait’s F&B sector, among others. Nabila Al-Anjari, general manager of Leader’s Group, the event organizer, said: “Our priority has always been to encourage professionals to exchange ideas and learn from one another, as we seek to nurture Kuwait’s hospitality and foodservice industries. HORECA Kuwait offers all stakeholders that opportunity.” In an exclusive interview with Hospitality News Middle East, HORECA Kuwait guest of honor Guillaume Gomez, the personal representative of the President of the French Republic for Food and Gastronomy, said that although he had not visited Kuwait previously, he was pleasantly surprised by the diversity of restaurants and dining options. “For over a decade, HORECA Kuwait has supported the evolution of Kuwait’s hospitality and F&B landscape, encouraging companies to actively engage with buyers and top decision makers,” said Mohamad Najia, executive director of Leader’s Group. Joumana Dammous-Salame, managing director of Hospitality Services and HORECA brand owner, said: “HORECA Kuwait is always successful in gathering together leaders, entrepreneurs, restaurateurs and other industry professionals. The fact that exhibitors return year after year is proof that the exhibition is a valuable platform and an important meeting place.” The 13th edition of HORECA Kuwait will take place from January 27-29, 2025 horeca-kuwait.com

HOSPITALITY NEWS ME | FEB-APR 2024

FEB-APR 2024 | HOSPITALITY NEWS ME

HORECA NETWORK

PREVIEW

ALL EYES ON HORECA LEBANON With HORECA Lebanon on the horizon, we take a look at why the hospitality and foodservice trade show is a must for industry professionals. Marking its 28th edition from April 16-19, 2024, HORECA Lebanon is returning to Seaside Arena Beirut. The four-day event is set to host over 260 exhibitors, comprising food and beverage producers, distributors, solutions providers and many other specialists. More than 12,000 buyers are expected to attend HORECA Lebanon to discover innovative and exciting products and services, as well as network with peers and forge valuable business partnerships. “Our mission has always been to deliver valuable business experiences, and we are committed to bringing to life an outstanding edition of HORECA Lebanon, with a greater number of events and competitions,” said Joumana Dammous-Salame, managing director of Hospitality Services, the event organizer. Besides the exhibition area — dedicated to food, drink, catering equipment, tableware and hygiene solutions, as well as packaging, labeling and other hospitality-related products and services — HORECA Lebanon will feature several special sections. These will comprise: the Innovation Pavilion, highlighting Lebanese products,

HOSPITALITY NEWS ME | FEB-APR 2024

innovations and recently launched concepts; Technovation, showcasing the latest technologies and AI tools to assist restaurateurs and hoteliers meet the growing needs of consumers; and the Employment Hub, a space for hoteliers, restaurateurs and recruiters to find the perfect candidates and for visitors to launch their hospitality careers. Furthermore, a number of events will form part of the HORECA Lebanon program. Visitors can look forward to discovering: the HORECA Theater, where leading brands will host product demonstrations; the Hospitality Salon Culinaire, featuring cooking workshops and competitions; the Lebanese Bartenders Competition, which will include masterclasses with the experts; and Lebanese Barista Competition. Elsewhere, HORECA Talks will return for more roundtable discussions on the hottest topics, such as F&B trends, business opportunities and challenges in 2024. horecashow.com

EVENTS

WHERE TO BE SEEN

FUTURE HOSPITALITY SUMMIT SAUDI ARABIA Taking place under the banner ‘Invest in Tomorrow: Today, Together,’ the 2024 edition of the Future Hospitality Summit (FHS) Saudi Arabia will take place from April 29 - May 1 at the Mandarin Oriental Al Faisaliah, Riyadh. Conference themes will include hospitality investment, industry entrepreneurship, sustainable development and human capital. The event will also feature an exhibition of Saudi hospitality brands, the Global Restaurant Investment Forum (GRIF) and the Start-up Den. futurehospitalitysummit.com

ARABIAN TRAVEL MARKET 2024 ‘Empowering Innovation: Transforming Travel Through Entrepreneurship,’ is the overarching theme for what marks the 31st edition of the Arabian Travel Market (ATM), which takes place from May 6 - 9 at the Dubai World Trade Centre. The region’s evolving luxury travel segment will be a key sub-theme, with experts set to come together to look at how this important market is developing to incorporate heritage, innovation and sustainability. wtm.com/atm/en-gb.html

CALENDAR FEBRUARY 2024 3-7 Feb. GERMANY INTERGASTRA Landesmesse Stuttgart GmbH messe-stuttgart.de/intergastra/en/ 6-9 Feb. TURKEY EMITT ISTANBUL Hyve emittistanbul.com/Home 5-7 Feb. Jeddah KSA SAUDI HORECA Semark saudihoreca.com 19-23 Feb. DUBAI GULFOOD Dwtc gulfood.com

MARCH 2024 5-7 Mar. GERMANY ITB BERLIN The World's Leading Travel Trade Show Messe Berlin GmbH itb-berlin.de 8-12 MAR. GERMANY INTERNORGA Hamburg Messe + Congress internorga.com 10-12 Mar. GERMANY PROWEIN Messe Dusseldorf prowein.com

APRIL 2024 16-19 Apr. LEBANON HORECA LEBANON Hospitality Services horecashow.com 23-26 Apr. SINGAPORE FHA FOOD & BEVERAGE Informa Markets fhafnb.com 29 Apr.-1 May RIYADH - KSA FHS Saudi Arabia Bench futurehospitalitysummit.com

THE HOTEL SHOW 2024 The 2024 edition of the Hotel Show will be held from June 4 - 6 at the Dubai World Trade Centre. The regional event will once again have as its focus the transformation of hospitality spaces through product, design and technology. Product categories are: Facilities Management, Cleaning & Hygiene; Horeca; Hotel Technology; and Operating Supplies & Equipment. Additional attractions will include the ‘Hotel Culinary Team of the Year’ competition. thehotelshow.com

HOSPITALITY NEWS ME | FEB-APR 2024

MAY 2024 6-9 May DUBAI ARABIAN TRAVEL MARKET Reed exhibitions arabiantravelmarket.com 18-21 May USA NATIONAL RESTAURANT ASSOCIATION SHOW Winsight nationalrestaurantshow.com 20-22 May ABU DHABI EMIRATES CULINARY GUILD Emirates Culinary Guild and Abu Dhabi Chefs Association emiratesculinaryguild.net 21-23 May KSA THE SAUDI FOOD SHOW DWTC thesaudifoodshow.com 28-30 May DUBAI THE HOTEL SHOW Dmg: Events Middle East thehotelshow.com

FOR THE SECOND TIME

we are B Corp

FACT NO. 1: 100% OF OUR COCOA COMES FROM A PARTNERSHIP WITH AN AVERAGE TERM OF MORE THAN 8 YEARS. Why is that game-changing? Because these long-term commitments, agreed on a case-by-case basis with each of our partners, give cocoa producers security by guaranteeing fixed prices, minimum purchase quantities or even zero-interest advance funding. These conditions enable them to look to the future with confidence and benefit from a stable income, which is not commonplace in our industry.

BUSINESS

INTERVIEW

MUBARAK ALSHAMSI ON WHY ABU DHABI IS FAST BECOMING A GO-TO MICE DESTINATION MICE tourism is firmly back on the map after a challenging couple of years, with in-person business events and meetings once again picking up pace. Against this promising backdrop, Mubarak AlShamsi, director of the Abu Dhabi Convention and Exhibition Bureau at the Department of Culture and Tourism, tells HN what the emirate is doing to carve a niche in this important segment.

HOSPITALITY NEWS ME | FEB-APR 2024

What is Abu Dhabi’s strategy for becoming a large-scale business event hub? We recognize the pivotal role of the meetings, incentives, conferences and exhibitions (MICE) industry in contributing to the tourism sector and overall economy. In 2024, we anticipate 10 percent growth in MICE events hosted in Abu Dhabi, reflecting the city’s growing appeal as a leading destination for global events and conventions. Our goal is to double the sector’s size by 2030. This strategic trajectory is driven by our Abu Dhabi Convention and Exhibition Bureau (ADCEB), supported by robust government policies and a world-class infrastructure, incorporating global connectivity, stateof-the-art venues and hotels and leisure offerings that are primed for business events and conventions. Our MICE proposition is further elevated through a diverse ecosystem of conference and exhibition organizers and meeting planners, as well as our academia and research centers. Strategic partnerships with global organizations, such as the Global Association of the Exhibition Industry (UFI), the International Congress and Convention Association (ICCA), the Professional Convention Management Association (PCMA) and Society for Incentive Travel Excellence (SITE), among others, are part of our growth strategy. Our collaborative mindset brings together diverse entities spanning culture, heritage and tourism. Our strategy is guided by a deep understanding of clients' requirements and layered experience of facilitating the delivery of their business event’s objectives, matched by a commitment to excellence, while offering visitors opportunities to engage in cultural immersions, heritage explorations and leisure pursuits.

How did Abu Dhabi tackle the challenges of establishing itself as an events destination? The global tourism landscape has become increasingly competitive, as travel sees an uptick across the board. We see this as an opportunity to innovate and position our vibrant tourism offerings to wider and more diverse audiences. Our global media campaigns play a key role in highlighting Abu Dhabi’s MICE capabilities, while spotlighting the services, programs and incentives available to facilitate and deliver a successful event seamlessly.

Our delegations travel to key MICE tradeshows, such as IMEX Frankfurt and IBTM World, to engage existing clients and identify new prospects. We want to ensure that every event is a value-add to every individual visiting our emirate. By showcasing Abu Dhabi as a destination that integrates intellectual capital and prioritized economic clusters and tourism endeavors with MICE events, we are elevating the overall appeal of our emirate as an events capital.

By showcasing Abu Dhabi as a destination that integrates intellectual capital and prioritized economic clusters and tourism endeavors with MICE events, we are elevating the overall appeal of our emirate as an events capital.

What sets Abu Dhabi apart from other tourist destinations? Abu Dhabi is within a four-hour flight for one-third of the world’s population, making it accessible to many. When we say that we want visitors to enjoy Abu Dhabi at their own pace, we really mean it. Abu Dhabi can be a fast-paced and vibrant urban city, but it can also be a place of serenity and reflection. Our efforts are focused on showing how multi-faceted Abu Dhabi can be and the range of offering. For example, a visitor to the emirate can integrate an itinerary that puts them in the fast lane on a world-famous Formula One track, soak up the culture at Louvre Abu Dhabi, swim with sharks at the National Aquarium or relax on the stunning beaches of Saadiyat Island, all just minutes apart and throughout the year. Our achievements have been rewarded in the form of accolades; for example, Abu Dhabi topped the 2022 International Congress and Convention Association (ICCA) rankings of destinations for association meetings in the Middle East and has been rated as the safest city for six years in a row by Numbeo.

What specific steps have you taken to attract high-profile organizations for their MICE events? Since its launch in 2013, ADCEB has focused on propelling Abu Dhabi to the forefront of the regional business events landscape. In 2022, it orchestrated over 1,200 MICE events, attracting 603,000 visitors from across the globe. Abu Dhabi will also be hosting the prestigious 69th ICCA Congress in 2024. Getting to this point has required determination and a belief in the power of partnerships at every phase of development and promotion. The first step is identification. ADCEB collaborates with various sectors to identify and attract relevant events to the capital and also takes an active role in leading or supporting bidding processes. Setting the stage for success is the next step, and that’s where ADCEB’s strategic alignment with Abu Dhabi’s long-term priorities comes in. We are ensuring that world-class experiences are delivered for both planners and attendees, and this is being done through initiatives such as our Advantage Abu Dhabi 2.0 incentive program, which provides support through every step of the planning process, making it easier than ever to choose Abu Dhabi as a MICE destination. The MICE Agency Reward Scheme incentivizes intermediaries, both international and local, to refer and convert business events to Abu Dhabi, fostering increased participation. Our wider partnerships and initiatives, including collaborations with local stakeholders and international partners, such as the Abu Dhabi National Exhibition Centre (ADNEC), Miral and the United Networks of International Corporate Event Organizers (UNICEO), signify strategic steps toward future business development. By harnessing these partnerships and engaging with global corporate and association leaders, we aim to amplify Abu Dhabi’s international recognition as the best destination for MICE events.

How does Abu Dhabi plan to cement its position on the international tourism landscape? Our sights are set on ambitious milestones that underscore our commitment to tourism excellence and innovation. Looking ahead, we aim to continually diversify the tourism offerings, ensuring a rich and comprehensive experience for visitors. This includes expanding cultural attractions and enhancing leisure and entertainment options. dct.gov.ae

FEB-APR 2024 | HOSPITALITY NEWS ME

BUSINESS

OPINION

In collaboration with

7 WAYS TO BUILD AND SUSTAIN A VIABLE

F&B BUSINESS

Bastien Blanc, CEO and board member at TroKadero Hospitality Global, outlines the areas of focus that should be in every strategy aimed at securing a restaurant’s long-term success.

A well-managed F&B business is likely to attract more customers, garner a good reputation and drive revenue, boosting its prospects of long-term success. There are several key areas of focus that will help F&B entrepreneurs to build and maintain a business that is both viable and sustainable. These include:

1-Market research Carrying out thorough market research is essential before launching an F&B venture, from identifying your target customers to establishing their spending habits. Competitive analysis will help you to understand your market positioning. It’s important to find an area of need, rather than starting out with an idea and making the research fit. Look for the answers to key questions, such as: Which audiences are underserved? Where is demand outpacing supply?

4-Team hiring and training Recruitment is the first step on the path to value since it is instrumental in introducing a healthy attitude and talent to your restaurant. Having made these wise hires, the next move is to invest in training. Focus on training that prioritizes customer service, hygiene and efficient operations. Above all, staff should be trained to make authentic connections with clientele. EQ (emotional quotient) rules should extend beyond simply knowing menu items, since understanding guests’ varying needs are key to securing repeat business.

It’s important to find an area of need, rather than starting out with an idea and making the research fit.

2-Menu design Menus offered should balance quality with variety, while aligning with your target market. It’s also important to take account of dietary restrictions and sustainability when devising your menu. At the design stage, a menu should relay your restaurant’s personality, helping to ensure your brand remains fresh in customers’ minds.

3-Cost management Operational costs can make or break an F&B business. Opting for bulk purchasing, seasonal ingredients and energy-efficient appliances can help with managing costs effectively. It’s also worth considering a couple of my personal favorites, which are thinking about product sustainability in relation to logistics and the cross-use of items in recipes.

HOSPITALITY NEWS ME | FEB-APR 2024

5-Technology integration Utilizing technology across the operational spectrum is essential in today’s business environment, from inventory management and table reservations to point-of-sale (POS) systems. Not only does it have the twin advantages of minimizing errors and improving service, but technology also supports the broader customer experience, by freeing up time for the team to focus on guests.

6-Marketing Elements falling under the reputation management umbrella should be on the radar of every F&B business. These

include monitoring ratings and feedback, alongside showing appreciation for and careful handling of reviews. It’s important to remember that leveraging social media goes beyond customer loyalty programs. In addition, partnerships with local businesses can be an excellent way of creating a strong marketing strategy. With a robust communication strategy, you’ll be able to create the emotional link needed to deliver the desired results. This will also ensure that your patrons are kept up to date and informed about what’s new or what they may have missed. Effective marketing communication involves understanding your target audience, selecting the appropriate channels for messages and adjusting strategies. Don’t just do it – do it with a purpose.

7-Sustainability and regulatory compliance Sustainability is not just a trend but an expectation from today’s consumers. Against that backdrop, it has become essential to adopt a range of eco-friendly practices, from waste reduction to sourcing local, organic produce. In addition, your groundwork should also include ensuring you adhere to local laws and regulations, and obtain the necessary permits. As can be seen, building a sustainable restaurant requires the development and implementation of a carefully considered strategy. However, by taking these crucial steps, F&B establishments will be significantly increasing their chances of achieving long-term viability and success. tkh.global

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BUSINESS

INFLUENCERS

HOW TO ORGANIZE

AN OUT OF THIS WORLD EVENT What makes a luxury event a truly unforgettable experience for clients and their guests? Four industry professionals take us behind the scenes to reveal what’s involved in planning and designing an ultra-special celebratory occasion, from personalized experiences to 3D mapping projections.

Making memorable moments I tend to think of the designs we plan and build for our clients’ special occasions as ‘momentary architecture’, most probably because I have an architectural and design background. At weddings, we focus primarily on the personalities of the bride and groom, and the story behind the event, using simplicity in all its beauty to create meaningful memories. This is exemplified in our biggest highlight to date, which was the wedding of Jordan’s Princess Iman and Jameel Alexander Thermiotis in Amman in March 2023. Here, white cherry blossom branches were added to existing trees in the garden for the bride’s entrance to symbolize new beginnings and the start of spring, for example.

ABDULLAH ASSI Founder and principal designer ADegrees adegrees.co abdullahalassi adegrees

HOSPITALITY NEWS ME | FEB-APR 2024

An eclectic era Exciting new trends include a move toward eclectic designs, combining different styles

and blending juxtaposed elements. Examples range from mixing color palettes to putting together patterned and solid textures. Event design today also has a sharper focus on the innovations under way in sound and light production, with event lighting now dealt with as an architectural project in its own right. This allows us to create the softer, more ambient options requested by many clients.

Bridging gaps through AI We see Artificial intelligence (AI) as highly beneficial in our work when used efficiently and effectively, especially when it comes to 3D visualization. AI is helping to bridge the gaps we sometimes find exist between a client’s idea and how the designer imagines it. Being able to involve the client in the design process through the use of virtual reality (VR) and simulations that are more engaging and relatable is a major advantage.

Understanding the vision I make it a point to work closely with clients to ensure our designs reflect the aura of an occasion. For example, if it’s a luxury brand, we want to define the purpose of their event ahead of it and if it’s a wedding, we will work to fully understand a couple’s vision for their big day. I put my heart into every event I design, whether it’s a huge event, like the Tiffany Trump-Michael Boulos wedding we did in November 2022, the Joy Awards – a personal favorite– or other smaller-scale occasions.

Pre-emptive planning

TONI BREISS Luxury event designer Level Toni Breiss tonibreiss.com tonibreiss

One approach we adopt to avoid typical industry challenges is to try to stay two steps ahead in the process. To help with this, I’ve built a system which includes several preemptive measures. I’m also fortunate to be surrounded by a great team of individuals who can perform a multitude of tasks, which fosters a productive work environment.

Balancing acts The goal I set myself when starting out in the event planning industry two decades ago remains the same, which is to create events that are a harmonious fusion of tradition and innovation, complete with a personalized touch, resulting in unforgettable experiences. Challenges are an intrinsic part of the dynamic and complex realm of event planning. Negotiating tight timelines and balancing myriad client expectations, while adhering to budget constraints, are common hurdles. Strengths that I believe help us to overcome these issues and deliver successful events include adopting a proactive and collaborative approach, and having a keen eye for detail, together with a network of premium vendors.

ZIAD RAPHAEL NASSAR Founder and CEO ZRN zrn.world ziadraphaelnassar

The rise of the hybrid event Current industry trends include an increase in demand for hybrid events which seamlessly blend virtual and inperson experiences. We’re seeing a greater emphasis on sustainable practices, coupled

In addition, diplomacy and patience are crucial attributes in our line of work to facilitate a smooth collaborative process with our suppliers.

Trailblazing ideas Our aim is to create trends rather than follow them. This was exemplified at a recent wedding in Monaco, where we chose to use 3D mapping projections throughout the event, including the cake itself, to produce immersive experiences. The events industry is always evolving, driven by shifts in traditions and designers pushing the boundaries. Today, technological advancements such as AI are playing a major role in shaping the industry. Nevertheless, with all of these advancements, I strongly believe that no AI tool can replace one's touch and creativity. Instead, it can be used as a helping hand, such as providing us with useful insights to be used within our scope of work.

with immersive technology integration. Personalized experiences and intimate gatherings have also become focal points, while flexible seating arrangements, creative culinary offerings and stringent health and safety measures further define today’s event landscape.

Key role for customization The future of the event industry will be marked by ongoing technology integration, particularly with the rise in the number of virtual and hybrid events. Personalization, driven by AI, will be pivotal in tailoring unique experiences. However, while AI is undoubtedly transforming the industry, I’m convinced that the key, magical ingredient in our business is customization. Every aspect, from matchmaking to logistics, is tailored to each client’s unique vision. AI enhances efficiency, but it’s the personalized touch that creates a deeply relatable and memorable event experience. This commitment to customization ensures events are not just efficiently executed but also resonate deeply with clients.

FEB-APR 2024 | HOSPITALITY NEWS ME

BUSINESS

INFLUENCERS Know the goal I always like to firstly figure out what clients want to achieve from their event. Once I know the goal, I can plan everything around it. I pride myself on ensuring the events I create are unique and special, rather than copied. Every event is like a story and can have a theme or fun things to do. Event planning is undoubtedly a wonderful job, but there are inevitably tricky parts to it. These range from clients being uncertain about what they want to ensuring the timing runs with precision. This is where key strengths come into play, like being able to handle the unexpected.

Think immersive, interactive experiences

SARAH SULAIMAN ALMUGHAMIS General manager Q8Planner q8planner.com q8planner salmughamis

The event planning world is constantly coming up with new ideas and ways to make experiences more engaging. Some of the hottest trends around include: Hybrid and virtual events: think conferences with live and online attendance. Hyper-personalization: it’s all about tailoring the experience to each individual.

Immersive experiences: events are becoming more interactive and sensory. Sustainability: eco-conscious event planning is a necessity today. Advanced technology: this is transforming how events are done. Micro-influencer magic: partnering with smaller, niche influencers can be a powerful way to reach your target audience.

AI as a transformative tool AI is transforming the events industry, bringing innovation and efficiency across all areas of the industry, including: 1. Planning and organization. 2. Personalization and engagement. 3. Operations and logistics. 4. Post-event analysis and optimization. The integration of AI is still in its early stages, but its potential to revolutionize the events industry is undeniable. As this technology continues to evolve, we can expect even more innovative and transformative applications to emerge.

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BUSINESS

LODGING

WHY INVESTING IN HOSPITALITY TODAY IS A MUST FOR SUCCESS TOMORROW

Jad Shamseddin, COO of Aleph Hospitality, explains why offering support and opportunities to the next generation of industry players is key to keeping hospitality relevant and sustainable in the years to come.

By now, we all know that it’s not enough for hotels to offer accommodation only, and that a range of well-appointed rooms and F&B outlets are not sufficient to keep hotels relevant today, let alone sustain growth into the future. Most of us in hospitality are also aware that to safeguard their relevance and existence, hotels need to adopt technological innovation, personalize the guest experience, keep up with

HOSPITALITY NEWS ME | FEB-APR 2024

global trends and cater to new techsavvy generations of guests with evolving expectations. But beyond these new standards, my own belief is that the upcoming generations of young hoteliers, entrepreneurs and startups are what will keep the hospitality industry relevant and reshape its future. To futureproof the industry, we should be creating empowering and flexible

company cultures and structures that attract young team members. We also need to be investing in programs that mentor and nurture startups - from the ideation stage all the way to launching robust business models. By offering entrepreneurial environments that act as a springboard for both individuals and businesses, we can help to cultivate new generations brimming with initiatives and innovative solutions for the industry.

In collaboration with

A springboard for startups

Entrepreneurial company culture

Pioneers driven by passion

The hospitality industry is such a competitive space, and, if we’re honest, a bit scary, for startups. But if we let startups tap into insights from our long-term experience and support the development of their budding businesses, we could be nurturing the entire ecosystem of the industry to the future benefit of us all. It’s a win-win, really. A couple of examples of tangible mentoring actions could be providing physical office space, offering advisory support, giving access to our network of connections and introducing potential opportunities for investment, seed funding and venture capital.

An entrepreneurial company culture doesn’t suddenly spring into life because management brainstormed some catchy Millennial and Gen-Z values and published these on the website. The values have to be ingrained into all parts of the company, adopted by all team members and allowed to grow organically.

Environmental, social and corporate governance (ESG) is not only a key focus area for hoteliers, but also an opportunity to foster true innovation by engaging younger generations that are actively seeking out workplaces and organizations with a stated purpose of sustainability.

In my experience with The Aleph Innovation Lab, the backing of a dedicated startup program gives entrepreneurs the confidence and validation to commit to executing their business to its fullest potential. Feedback from our first mentee company, Burnt, an intuitive back-of-house operating software that reimagines how chefs and suppliers work together, confirms that early support is invaluable. Whether this is in the form of regular meetings with senior management to bounce ideas around, support in building financial projections or by connecting your mentee to key industry professionals and have them join you at industry events, every action will act as a springboard for their progress.

By offering entrepreneurial environments that act as a springboard for both individuals and businesses, we can help to cultivate new generations brimming with initiatives and innovative solutions for the industry.

As part of the senior leadership, I firmly believe that empowerment and flexibility foster an entrepreneurial company culture. Based on values that can be described individually or collectively as innovative, agile, collaborative, authentic and accessible, team members, both in the office and in our hotel portfolio, are encouraged to take initiatives and come up with ideas on their own. I have found that this empowerment leads to a can-do attitude, where cross-functional teams rally around a project and come up with original solutions. Keeping an open mind and leading by curiosity enables a better understanding of the values and aspirations of the younger generations. As does open and transparent communication across all levels of a company, promoting confidence, trust and a sense of belonging. With confidence built through empowerment, our team members are given every possible chance to shine and excel publicly at events, from speaking opportunities to media interviews. Finally, a down-to-earth and friendly vibe goes a long way in attracting the younger generations. Ours is reflected in our social events, whether it’s our Friday lunches, casual office design or our dress code. As an example, at industry events, our management team members are the only ones in white sneakers.

I have seen passion and excitement fuel a corporate sustainability program across a diverse hotel portfolio. Instead of imposing corporate control, success has come from empowering young team members to take ownership. It’s mindblowing what can be achieved when you build an internal culture which is selfdriven by passion. To give an example, in each hotel in our portfolio, we ask for a volunteer – a Sustainability Pioneer - who is inherently passionate about ESG and who is committed to raising awareness of these issues. Taking on this responsibility, each pioneer researches and initiates viable solutions at their respective hotel, working closely with the local team to develop and implement best practices. From the corporate side, we teach the pioneers about ESG issues in detail. Armed with knowledge, the pioneers drive the initiatives independently at their hotels, with corporate functioning essentially as a support system only. It has been astonishing to see how these pioneers flourish and take ownership, spurred on by a personal passion, as well as pride, in seeing their initiatives succeed. The end results have been astounding, to the point that some hotels now have not just a single pioneer but what they themselves have proudly termed a sustainability army. Staying relevant in the hospitality industry into the future requires a commitment to and an investment in the younger generations. If we mentor and help grow both individuals and businesses at the start of their careers, the long-term return on investment (ROI) will be one of originality and innovation for the industry. alephhospitality.com

FEB-APR 2024 | HOSPITALITY NEWS ME

BUSINESS

MARKET UPDATE

BAHRAIN BACK ON TRACK FOR SUCCESS

After a challenging decade or so, Bahrain’s economy is now back on a strong footing, with the kingdom’s plans to continue driving non-oil growth in key sectors, such as fintech and tourism, gathering momentum. Nada Alameddine, managing partner at Hodema Consulting Services, analyzes the reforms, partnerships and projects that are supporting the country’s socioeconomic development against a competitive regional backdrop.

Nestled in the shadows of its powerful, rich neighbors – Saudi Arabia and the UAE – Bahrain, a GCC member, lies at the crossroads of the Gulf’s main strategic sea routes. But this geographic asset also means that the archipelago, with its 66 islands, finds itself at the heart of the region’s political tensions.

Recovery after years of instability Bahrain has faced several challenges over the years, from the wave of social unrest in 2011 and the oil price plunge of 2014 to the Covid-19 pandemic in 2020. However, the kingdom is now in recovery, with a USD 10-billion aid loan from its neighbors having helped it to finally get back on track. This financial lending hand was combined with comprehensive fiscal reforms, implemented through the Fiscal Balance Program and strict cost-cutting measures. Ambitious real estate developments have also sprouted up across the country. In 2021, the authorities unveiled their most ambitious reform plan

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to date in the form of a USD 30-billion envelope to fund diversification programs and attract foreign investors. This farreaching initiative is paying off, with the state budget deficit having fallen and new jobs created via the Tamkeen employment scheme, helping to put the economy back on a strong footing. Last year, with GDP up almost 5 percent, Bahrain attained its highest pace of economic growth since 2013, when it peaked at 6.9 percent in the second quarter. These strong results have been supported by non-oil activity, which accounted for 83.1 percent of real GDP.

A financial and tech hub While Bahrain sits on significant oil and gas deposits, reserves are not high. The sector continues to generate around 75 percent of state revenues, although hydrocarbons represent only 18 percent of GDP. This is partly explained by the fact that its refining activities, despite being directly linked to oil, are considered a non-hydrocarbon

business. Against this backdrop and in a trend witnessed across other oil-based Gulf states, the authorities have been channeling their efforts into diversifying the economy. Unlike other GCC members, however, Bahrain is not starting from scratch. Under British rule, which lasted until the 1970s, the country transformed itself into a financial services hub. The authorities are now moving to further develop this sector, which already accounts for the largest non-oil portion of national GDP. Digital banking is the latest focal point, as evidenced by a move currently underway by the British group Citi to set up a Global Technology Hub and hire 1,000 coders. Bahrain is also positioning itself as a cloud computing and data hub, building on a deal signed with Amazon Web Services in 2019 to host the company’s data centers in the region. A key piece of legislation - the Data Embassy Law - is facilitating this expansion. The law allows foreigners to open data centers in the

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kingdom while retaining the legal jurisdiction of their country over the data. In July, the authorities struck two major economic deals with the UK - the first to create a digital partnership and another USD 1.27-billion agreement to support investment, with a focus on clean technology and services.

Longstanding sectoral support Traditional industries continue to play a key part in economic growth. Aluminium Bahrain has become one of the main producers of the metal globally, with petrochemical activities growing. On the oil front, the country’s main Bapco refinery is looking to increase its production from 240,000 barrels per day (BPD) to about 400,000 BPD by 2025. These combined efforts are integral elements of Bahrain Economic Vision 2030, the country’s plan for diversifying and strengthening the economy. The kingdom also hosts a large American military base, with thousands of soldiers permanently residing there.

A positive outlook A strong performance in 2022 is expected to have softened in 2023 and remain moderate in the current year, with oil prices dropping amid weaker global demand. The quarterly report from the Ministry of Finance and National Economy projects real GDP growth of 2.9 percent in 2023, followed by 3.2 percent in 2024. According to the IMF’s forecasts, last year’s 6.2 percent surge in non-oil GDP will moderate to around 3 percent in 2024. All the main indicators look set to support a positive outlook, though, with a shrinking fiscal deficit and an external balance surplus. However, there is caution from the IMF about the perils of global inflation, climate change and government debt-to-GDP ratio, which could reach 124 percent in 2024, according to Fitch Ratings. In addition, Bahrain faces the challenge of remaining competitive at a time when surrounding countries are also investing billions in diversification reforms.

Bolstering transport infrastructure Bahrain’s Vision 2030 plan also supports projects in logistics and tourism. Standout examples include a new airport terminal, launched in 2022 and built to accommodate up to 14 million passengers annually, although current traveler numbers are closer to 9 million. Thousands of visitors also enter Bahrain via the bridge from Saudi Arabia, its close neighbor. Saudis have long topped the list as the largest tourist group, traditionally visiting Bahrain for short breaks. The country’s latest project for boosting transport infrastructure is its metro, with the authorities recently announcing plans to build two lines, alongside 20 stations and a 109-km rail network.

Boosting visitor numbers Bahrain has garnered a specific niche in the region as a tourist destination in recent decades thanks, in part, to its movie theaters and the availability of liquor, which has led to visitors from the Gulf choosing it for short breaks. However, with Saudi Arabia relaxing its rules and the UAE positioning itself as a global tourism powerhouse, the kingdom faces new challenges in finding its niche. The government aims to increase tourism’s contribution to GDP to 11.4 percent in 2026, up from 7 percent. Figures for 2023 suggested it could be the year in which tourism secured liftoff, with visitor numbers rocketing to 5.9 million in the first

six months, up by 51 percent year-on-year. The total number of nights visitors stayed in Bahrain also increased significantly, up by 54 percent to 8.9 million. Translated into revenues, the increase reached 48 percent and generated nearly USD 2.5 billion. Both day-trip and overnight visitor numbers were up, alongside business and leisure stays. There is also a sharpened focus on regional tourism, with new tailored travel package offers in the works for Gulf citizens and residents. Against this backdrop, officials are calling for a ‘Schengen-style’ visa in the GCC to further boost touristic ties. Bahrain is expected to remain on a roll this year, after the UN World Tourism Organization (UNWTO) announced that it had chosen Manama to host the 9th edition of the World Forum on Gastronomy Tourism 2024. The city has also been selected by fellow GCC members as the capital of Gulf tourism for the year 2024. hodema.net

Visitor numbers were up by 51 percent year-on-year in the first six months of 2023.

FEB-APR 2024 | HOSPITALITY NEWS ME

QATAR:

A FAMILY DESTINATION In 2022, Qatar successfully hosted the FIFA World Cup Qatar 2022™, which was voted the best football tournament of the century. With first-class stadiums and state-of-the-art infrastructure, Qatar demonstrated exceptional hospitality to the tournament’s players, guests and local and international fans. In 2023, Qatar welcomed more than 4 million visitors, setting a new record. Indeed, Qatar has become one of the most attractive destinations for global events, a cruise stop and ultimate getaway for families.

Having one of the easiest visa processes in the region — through the Hayya platform — and granting visas upon arrival to more than 97 nationalities, Qatar welcomes visitors from all over the world to experience its rapidly developing touristic landscape and first-class hospitality. The country boasts both modern and traditional assets, ranging from high-end boutiques to preserved forts, from luxurious hotels and restaurants to open-air bazaars and much more.

An artistic wonder Doha is establishing itself as an emerging art hub in the region. Many installations can be found at the award-winning Hamad International Airport alone, including the widely recognized Lamp Bear by Swiss artist Urs Fischer, which stands 23 feet tall in the middle of the grand foyer leading to the airport’s duty-free hall, and the Falcon,

HOSPITALITY NEWS ME | FEB-APR 2024

an abstract representation of Qatar’s national bird by Dutch artist and sculptor Tom Claassen. Other installations of public artworks are meticulously scattered around the country and can be found in several locations, including the Museum of Islamic Art Park, Souq Waqif and Qatar National Museum. Qatar is home to several art galleries which showcase works from renowned local and international artists. In 2023, the National Museum of Qatar hosted the “Shape of Time” exhibition, which featured pieces from The Met in New York and displayed in the region for the first time in history. Other galleries in Qatar are known for their incredible designs and exhibits, for example Msheireb M7, which is commonly referred to as Doha’s design quarter.

Award-winning museums Qatar has worked hard to preserve and honor its cultural traditions, which is evident in its rich selection of museums. Qatar Museums is one of the key bodies carrying out Qatar's National Vision 2030 program for comprehensive development, progress and prosperity through heritageled developments. These expansions merge modernization with cultural heritage to spotlight the country’s legacy. Having secured the bid for Qatar's candidature to join the UNESCO World Heritage Committee in 2011, the body has worked tirelessly to successfully bring museums in Qatar, namely the Museum of Islamic Art and the National Museum of Qatar, to the world’s attention.

The National Museum of Qatar was originally constructed in 1975 but was replaced by a magnificent new institution, designed by the Pritzker Prize-winning architect Jean Nouvel, in March 2019. Nouvel’s design was inspired by the desert rose, one of Qatar’s most iconic emblems. Qatar Museums has won countless prizes, most recently achieving the Service Excellence Award for Culture at the Qatar Tourism Awards 2023.

The Corniche The stunning Corniche extends seven kilometers along the Doha Bay waterfront, from the pyramid-shaped Sheraton Hotel to the I.M. Pei-designed Museum of Islamic Art. Surrounded by turquoise waters, the pedestrianized, crescent-shaped walkway boasts incredible views. The Corniche hosts multiple walkways, parks, food stalls and restaurants, sports and outdoor exercising facilities. The Corniche onlooks the Skyline of Qatar, which is one of the most iconic symbols of the country comprising of residential and commercial buildings of West Bay. The picturesque Skyline can also be viewed from traditional dhow rides that are available at the port of Corniche. One of the most popular celebrations the Corniche hosts is the National Day parade. Celebrated on December 18, National Day is of great significance for the country's history.

The Pearl Island and Katara The Pearl is a manmade island connected to the mainland via the Pearl Boulevard. On the island, people can experience an extensive range of water sports and activities, as well as a fully integrated district with shopping malls and an array of entertainment options. Located between West Bay and the Pearl, Katara Cultural Village is designed to reflect the country’s cultural and architectural heritage. Visitors can wander around Europe’s largest department store, Galeries Lafayette, which is located within the 21 High Street — the ultimate outdoor shopping destination. Visitors to Katara Cultural Village can discover the mosque, dine at the decadent restaurants and explore the Roman-inspired amphitheater and opera house. Katara also boasts several luxurious properties, including the newly opened The Chedi Katara, offering the best hospitality experiences to its visitors.

Lusail – a smart city Lusail is one of Qatar’s most ambitious projects for the country’s infrastructure and Qatar’s national Vision 2030. Lusail extends across an area of 38 square kilometers and includes four exclusive islands. The city boasts the spacious Crescent Park and the Wadi Park, an iconic Lusail football stadium, residential buildings and features a host of retail and fine-dining experiences. The jewel of the district is Place Vendôme. The Parisian-inspired development pays tribute to the famous high-end shopping street in Paris, Rue de la Paix, where Place Vendôme originated.

Lusail Marina food arena is one of the busiest dining spots in the country, with delicious F&B options, enclaved by the Lusail Marina, a beautiful waterfront walkway. In addition, Qatar is set to inaugurate the Meryal Water Park on the newly developed Qetaifan Island, home to an 85-meter high icon tower and 36 water slides. Apart from these iconic landmarks, Lusail is also home to 22 luxurious hotels and spas, such as the recently opened Raffles Doha, the architecture of which reflects the scimitars of the emblem of Qatar. Another symbol of luxury, Al Maha Island is located across the marina promenade. It features Lusail Winter Wonderland and brings together an exceptional selection of premium entertainment and dining facilities, including Em Sherif, Tatel and Zuma.

Qatar calendar Qatar Tourism has unveiled a jam-packed calendar for 2024, with over 80 cultural and sports events, summits, e-mobility panels and much more. Highlights include: the 18th AFC Asian Cup 2023, Expo 2023, Shop Qatar 2024, Doha Jewellery and Watches Exhibition 2024, World Aquatics Championships Doha 2024, Katara International Arabian Horse Festival and the Web Summit. The full schedule can be found on qatarcalendar.com. visitqatar.com

FEB-APR 2024 | HOSPITALITY NEWS ME

BUSINESS

TRENDS

IN CELEBRATION OF

BORDERLESS CUISINE

A culinary revolution is underway worldwide in which chefs are not only pushing the boundaries of traditional culinary norms, but transcending them. Mohamed Saidi, senior project manager at Glee Restaurant Consultancy, takes us beyond borders and into kitchens, where a new movement is changing our approach to food.

In today’s interconnected world, the boundaries between cultures are becoming increasingly permeable, and nowhere is this more evident than in the field of cuisine. Borderless cuisine, a culinary movement that transcends geographical and cultural borders, is on the rise, and it’s changing the way we think about food. While this transformation can be attributed to many factors, it leaves us in no doubt that food, as a language, transcends borders. Some of the key factors contributing to the rise of borderless cuisine include: • Globalization: the rapid globalization of our world has brought people from different cultures closer together. More international travel, migration and communication have led to greater exchange of ideas, ingredients and cooking techniques. These have merged to create a fusion of flavors. Globalization encourages people to explore and embrace diverse culinary traditions and integrate them into their daily lives. • Cultural exchange: in the age of the internet, and especially social media, people are more exposed to different cultures and their culinary traditions than ever before. Food bloggers, YouTube channels and travel

HOSPITALITY NEWS ME | FEB-APR 2024

shows take us on a virtual journey to various corners of the world, inspiring us to try new dishes. This cultural exchange sparks curiosity and encourages experimentation with unfamiliar ingredients and techniques. We are simply more open to trying new things.

are mixing and matching ingredients and techniques from different cultures to create exciting, harmonious combinations. Dishes like sushi burritos, kimchi tacos and Indianinspired pizzas are prime examples of how fusion cuisine is pushing the boundaries of traditional culinary norms.

• Immigration: immigration is a powerful driver of borderless cuisine. As people from different cultures settle in new countries, they bring their traditional recipes and cooking methods with them. These immigrant communities create a rich tapestry of flavors and dishes that become part of the culinary landscape of their adopted homes. This cross-cultural pollination has resulted in the creation of unique hybrid cuisines that resonate with people from various backgrounds. Trust me, I am Australian and our cuisine is based on the incredible food history of immigrants to the country.

• Plant-based revolution: the global rise in plant-based and vegan diets is another factor contributing to the borderless culinary trend. Plant-based dishes are often free from cultural or geographical constraints, as ingredients like vegetables, grains and legumes are universally accessible. Chefs worldwide are experimenting with plantbased ingredients to create dishes that cater to a diverse array of palates.

There are a number of culinary trends currently making waves. Four that immediately spring to mind are: • Fusion cuisine: this is at the forefront of the borderless culinary movement. Chefs

• Authenticity redefined: the concept of authenticity in cuisine is evolving. It’s no longer about sticking to strict traditional recipes, but rather about embracing a broader perspective. Chefs are encouraged to explore the essence of a cuisine and reinterpret it in ways that appeal to modern tastes. This allows for more creativity and experimentation in the kitchen.

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• Access to ingredients: the globalization of food supply chains means that ingredients from various parts of the world are readily available in most markets. This accessibility allows chefs and home cooks to experiment with a wide range of ingredients, from exotic spices to rare fruits and vegetables. As a result, they can incorporate diverse elements into their dishes without the limitations of geographical boundaries. The restrictions of ‘in season’ really do not apply anymore.

Chefs are mixing and matching ingredients and techniques from different cultures to create exciting, harmonious combinations.

Chefs worldwide are adapting to the borderless culinary revolution with ease and approaching it with zeal, fueled by inspiration gained from a variety of factors: • Creative freedom: chefs are at the forefront of the borderless culinary movement, using their skills and creativity to push the boundaries of traditional cooking. With the freedom to explore and blend different cuisines, chefs can and are creating unique and exciting flavor-forward profiles that resonate with a wide range of diners. • Training and education: culinary education has adapted to embrace the borderless trend. Culinary schools now emphasize the importance of crosscultural understanding and experimentation, encouraging future chefs to explore and incorporate a wide range of culinary influences. • Collaboration: chefs are increasingly collaborating with their peers from different culinary backgrounds to create unique dining experiences. These collaborations have led to the creation of fusion dishes and tasting menus that celebrate the best of multiple cuisines in a single meal. The rise of borderless cuisine is a testament to the ever-evolving nature of our global society. Let us not forget the global phenomenon of international cooking shows like MasterChef, which challenges home cooks to achieve the unimaginable, inspiring all of us to push our own cooking boundaries. As we continue to explore, experiment and create in the kitchen, the future of food promises to be a deliciously borderless one. gleehospitality.com

FEB-APR 2024 | HOSPITALITY NEWS ME

BUSINESS

ARCHITECTURE

RE-EVALUATING

THE LUXURY TRAVEL

CHECKLIST

In an era when climate change concerns are constantly making headlines, hotel guests are today looking for travel experiences that offer both luxury and sustainability. Casey T. Carillo, interior designer at LW, explains how resort rewilding is providing a new, greener alternative for this important segment, while redefining the very essence of luxury travel in the process.

The luxury hospitality industry is currently undergoing a significant transformation toward sustainability and environmental stewardship. A movement referred to as ‘resort rewilding’ is redefining the very essence of luxury travel. This paradigm shift is driven by a growing global consciousness about the impact of climate change and the crucial role the tourism industry plays in both contributing to and alleviating these impacts. Luxury hotels, once seen as symbols of excess, are now becoming pioneers in eco-friendly practices, focusing on ecological harmony and climate change mitigation, profoundly altering the traditional concept of high-end resorts.

A time for re-evaluation As global awareness of environmental issues grows, resort rewilding represents a major departure from the traditional concept of high-end resorts. Today’s travelers increasingly seek experiences that align with their environmental values, prompting a re-evaluation of what luxury means in the context of travel and accommodation. Where once the luxury travel experience was defined by lavish amenities and seclusion from the outside world, the emphasis has now shifted to establishing a deep connection with nature and a commitment to preserving it. This redefinition is not just about the physical redesign of spaces, but also reflects a deeper, ethical commitment to the planet and its future.

HOSPITALITY NEWS ME | FEB-APR 2024

A return to nature Rewilding in the context of resort design is a groundbreaking approach that seeks to harmonize the built environment of luxury hotels with the natural world. At the core of this approach is the aim to restore and revitalize natural habitats that have been altered or diminished by human activity. By reintroducing native flora and fauna, which provide essential habitats for local wildlife, support pollinators and contribute to the overall health of the ecosystem, resorts can help to reverse the loss of biodiversity, making a functional return to the ecological roots of the landscape.

Minimizing environmental impact Drawing from the adaptable qualities of wildlife, where animals harmonize their actions and habitats to leave a minimal footprint, rewilding focuses on eco-friendly and low-impact methods. This includes the adoption of green construction techniques and materials, the efficient use of renewable energy sources, such as solar and wind power, water conservation systems and re-evaluated waste management practices to ensure minimal environmental impact. The design of these spaces often features organic shapes and earth tones, moving them beyond simply existing alongside nature to actively contributing to its care and improvement. This approach can be realized through a range of tactics, such as establishing wildlife corridors within

the resort, employing landscaping that encourages the proliferation of indigenous plants and initiating programs dedicated to the conservation of local flora and fauna.

NEOM: leading by example An exemplary model of this innovative design philosophy is NEOM’s The Future of Nature concept. Aligned with COP27’s global objectives, NEOM is dedicated to creating a sustainable future by focusing on the rewilding and restoration of its lands and seas, protecting 95 percent of its area for nature. This effort is part of recognizing natural capital, including environmental, social and economic benefits, as its most valuable asset. NEOM’s comprehensive strategy involves a climate-first approach, leveraging collaborations with experts and investing in clean energy generation, zero waste desalination and advanced manufacturing. Emphasizing renewable energy sources like solar, wind and green hydrogen, and introducing innovative energy storage solutions, it aspires to be a model of sustainable society and economy, demonstrating regenerative development and circular economy principles. This holistic approach aims to address environmental challenges, while fostering a thriving, sustainable community. NEOM’s rewilding efforts across projects like Sindalah Island, The Line, Trojena and Oxagon showcase a commitment to sustainable development and environmental

In collaboration with

conservation. Sindalah Island is designed as a luxury destination that preserves the Red Sea’s marine ecosystems. The Line, a 170-kilometer cognitive city, will operate on 100 percent renewable energy, with 95 percent of its land preserved for nature, offering residents immediate access to diverse natural spaces. Trojena, a mountain resort, is integrated into the natural landscape, emphasizing sustainable city development and harmony with the environment. Oxagon focuses on building an advanced, clean industrial ecosystem with a key emphasis on sustainability and circularity. Each of these projects reflects NEOM’s vision of blending advanced urban development with a deep respect for nature, setting new standards in eco-friendly innovation.

Rewilding’s broader rewards While environmentally beneficial, resort rewilding also has significant economic implications. The development and maintenance of such resorts create new job opportunities, particularly in remote areas. Additionally, these resorts attract a niche market of eco-conscious travelers, tapping into a growing demand for sustainable luxury travel.

materials, these resorts help sustain local economies. Furthermore, they often engage in community projects and environmental education, fostering a deeper connection between the resort, its guests and the local community. Admittedly, resort rewilding is not without its challenges. The higher costs of sustainable materials and construction, along with the need for ongoing research and development, pose significant hurdles. However, these are balanced by the long-term benefits of sustainability, both environmentally and economically.

Luxury and sustainability are no longer seen as opposing concepts, but as complementary facets of a holistic travel experience. Meeting guests’ changing demands

The involvement of local communities is integral to the rewilding process. By employing local artisans and using native

Resort rewilding is emerging as a defining force in the luxury travel sector, signaling a substantial transformation in how we perceive and experience high-end travel. In a world increasingly conscious of environmental issues, the demand for travel experiences that offer both luxury and sustainability is on the rise. This evolving

Bab al Shams Desert Resort & Spa, Dubai, United Arab Emirates

trend foretells a future where luxury travel is inherently linked with ecological guardianship. It represents a significant shift in the hospitality industry, where luxury and sustainability are no longer seen as opposing concepts but as complementary facets of a holistic travel experience. This approach signifies more than just a change in services or amenities; it embodies a profound shift in ethos. Luxury resorts are now adopting practices that prioritize ecological balance, from using sustainable building materials to creating habitats for local wildlife. This transition is not only a response to growing environmental concerns but also a proactive step toward preserving our planet for future generations. The implications of this shift are farreaching. It not only contributes to the fight against climate change but also enhances the quality of the travel experience. Guests can now enjoy opulent surroundings while being reassured of their minimal environmental impact. This new paradigm in luxury travel is setting a precedent, demonstrating that indulgence and environmental consciousness can exist in harmony. It’s a promising development, pointing toward a future where luxury hospitality plays a crucial role in promoting sustainability and environmental awareness. lw.co

KJ Villa, N Frond, Palm Jumeirah, Dubai, United Arab Emirates

Vida Dubai Marina, Dubai, United Arab Emirates

Seven Tales, Dubai Marina, Dubai, United Arab Emirates

FEB-APR 2024 | HOSPITALITY NEWS ME

BUSINESS

F&B

THE SECRETS TO CREATING NEXT-GEN DINING EXPERIENCES Adding an entertainment dimension to a restaurant visit will make the entire experience one to remember, while also helping diners to bond with your brand, as Daniel Hettwer, founder and CEO of Hidden Worlds Entertainment Inc, explains.

Guests want a complete experience and an increasing number of restaurants are ready to provide it. From table-side food prep, live music and aerial performers to audiovisual content and even dark-ride seats providing an active journey through several rooms, the entertainment dimension to dining is scaling new heights.

Enhancing the dining experience Eatrenalin began doing just that in November 2022 when it opened in Germany, near the Europa-Park Resort. Describing itself as a unique, multisensory fine dining experience offering new dimensions of dining, the gastronomic event concept is home to a wide spectrum of entertainment offerings aimed at elevating the overall guest experience.

HOSPITALITY NEWS ME | FEB-APR 2024

Projection mapping and directional sound hold plenty of potential for creating exciting and unique worlds for guests to dive into. Several players have recognized the value these opportunities hold and are already catering to what represents a growing niche market, from Ultraviolet in Shanghai to Krasota in Dubai and Hidden Worlds in the United States. Here, dishes are accompanied by 360-degree projection-mapped scenes that add context to the menu and provide an element of storytelling.

Ensuring a perfect product fit However, while technology can enhance the guest experience it should never be thought of as the core driver. Service, incredible food and an emotional story that captures guests’ attention and imagination are the key ingredients to an

immersive dining experience. Technology is there to enhance, not supplement. Moreover, extensive use of technology is rarely suitable for most industry players. Each restaurant should carefully integrate technology into its core offering to ensure a perfect product fit. For example, Alinea in Chicago does an excellent job of using a delightful soundtrack that complements, rather than overpowers, the restaurant’s outstanding food and service offerings.

Planet-positive menus Another key trend in the industry is impact. We are slowly moving into the age of regeneration. From using ecosystempositive ingredients and ancient grains to avoiding waste and single-use plastic, the industry seeks to ‘do more good’ rather

In collaboration with

than merely ‘less bad.’ Sustainability is the past, planet-positive dining is the future. This is expected by today’s consumers and presents opportunities for emotional engagement. A carefully curated menu, with planetary and human health in mind, provides the perfect foundation to create a dining experience that is sure to last beyond the meal itself. One example is the world’s first ocean-positive menu, where guests help marine ecosystems with each bite. Developed by us, it features bivalves, as well as invasive and overpopulated species, such as lionfish and purple sea urchins, with the result that a problem is turned into a delicious meal. This may sound straightforward, but it’s worth noting that positive impact requires thorough research in the initial stages. To continue with the ocean-positive menu example, while lionfish are invasive in the Caribbean, this is not the case in the Red Sea. And while oysters are an incredible carbon sink, transporting them over long distances may negate this positive impact. There are no shortcuts: when designing an ecosystem-positive menu, we must ensure that we have done our homework, for both our guests and the planet.

Merging dining with learning Doing the groundwork also creates a foundation for highly engaging narratives.Did you know, for instance, that most scallops are harvested using dredging, which results in severe damage to marine life and habitats? To avoid contributing to these consequences, our scallops are hand-harvested individually by divers. We find that diners are intrigued when we explain that this is why we are able to refer to the dish as diver scallops, with most having no idea of the origins of the reference. Unfortunately, there is seemingly a reluctance to educate guests when they are visiting establishments. The reasons remain unclear, although one line of thought is that restaurateurs fear boring their guests or irritating them, all too aware that they are, after all, paying for a great night out and sitting in a restaurant, not a classroom.

Spotlight on storytelling However, luckily, there are means to integrate learning into a fantastic guest experience and one of the most successful ways of doing this is through storytelling. It’s a fact that people love a good story.

Never forget that our species evolved through continuous learning and that we are biologically primed to seek out knowledge. Significantly, a good story can even create neurochemical responses from the recipient, which can lead to an increase in empathy, awareness and engagement. This is crucial, since we want education to generate consciousness and follow-up action. Stories drive feelings and feelings create significantly more action than facts. If you need proof, think of the major brands and how they market their products and services. For example, rather than promoting the functional benefits of its sneakers and apparel, Nike has now, for over 30 years, told us to ‘Just Do It,’ relaying a message of encouragement and instilling belief. Taking the same approach will help restaurateurs not only drive consciousness and action but also help consumers to bond with their brand in an emotionally relevant way, driving longterm brand equity and profitability. ourhiddenworlds.com

Service, incredible food and an emotional story that captures guests’ attention and imagination are the key ingredients to an immersive dining experience.

FEB-APR 2024 | HOSPITALITY NEWS ME

IMAD SADAKA,

CEO OF DOSE, on the region’s appetite for baking mixes, fillings and toppings, and how the bakery products industry has evolved over the years.

A successful growth path My career in hospitality dates back to 2005, when I founded Vary Food SARL, which was the first business under the Sadaka Group umbrella and specialized in bakery mixes and pastry products. I’m proud of the way that the group expanded over the years, with the addition of successful new ventures. A personal highlight was Black Star SARL, which I set up in 2010 for the importation and sales of oils, fats, margarine and semiprocessed products. Golden Flour LLC, established one year later and specializing in the importation and sales of flour and flour mixes, has been another highlight. I’ve always been a firm believer in knowledge-sharing and ensured that this ethos ran through Sadaka Group. It was from these roots that the VF Training School was established in 2012, with the aim of sharing expertise with local and international partners. Current aims and objectives I have been CEO of Dose SAL since it was set up in 2019 and, in my role, oversee strategic planning, product development and our marketing efforts. My vision for Dose SAL is to ensure it retains its position as a leader in the Lebanese bakery and pastry products market, while concurrently building

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on our international partnerships across the GCC and MENA region. We have specific plans to expand in Saudi Arabia and the UAE.

broader, national one. I truly believe that the Lebanese bakery model is an ideal one for bakeries worldwide.

On the consumer side, we aim to continue providing our customers with products that are superior in quality to many others on the market. These include a wide variety of bakery and pastry products, such as: donut mix; cookie mix; muffin mix; fillings; toppings; and butter. Our products are imported from the US, France and Germany, after which they are stored in our top-class warehouses and then distributed to our clients. We are also committed to educating consumers about the ingredients in our products and their origins, which we see as key to continuing on our growth path.

Food and the future Food innovation is a current buzz phrase and it’s easy to see why. The development and commoditization of new food products, processes and services are not only taking place right now, but are advancing at pace. Food and beverage companies are looking for ways to make healthy, nutritious offerings that are not only enticing, accessible, exciting and unique, but also, importantly, sustainable. With over 100 years of experience in this field, our suppliers work hard to keep up to date and follow these innovations. They are then able to assist our clients with technical support and provide demonstrations of new products as they reach the market.

Evolving with the industry The bakery products market has evolved over the years, in parallel with broader industry growth, to take in patisseries and catering operations. We have therefore expanded our business and offerings to reflect the industry’s development. Today, we not only sell raw materials but also equipment for the industry, while raising awareness on products and ingredients through educational promotions and campaigns. Our success story is part of a

My philosophy When it comes to finding a phrase that perfectly sums up years of industry leadership combined with the required entrepreneurial spirit, I don’t think you can do better than: “Innovation driven, partnership focused, quality ensured.” doselb.com

BUSINESS

EYE ON ITALY

HERE'S WHY WE LOVE BELLA ITALIA'S DELICIOUS CUISINE Italy’s exceptional culinary offering is as diverse as the regions that not only make up this fascinating country, but have collectively contributed to its broader gastronomic story. Six chefs, who recently participated in the Food Lab as part of the Italian Trade Agency’s delegation at the regional Speciality Food Festival, tell us what makes Italian cuisine shine, from its year-round available seasonal ingredients to age-old preserving traditions.

By chef Felice Lo Basso

By chef Alessandro Tormolino

By chef Fumiko Sakai

By chef Ciro Sicignano

By chef Francesa Stara

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By chef Luigi Lionetti

Southern, seasonal delights Italian cuisine undoubtedly stands out on the global stage due to its regional diversity and the variety of seasonal products. Along with Japan, Italy experiences four distinct seasons which is a major advantage and one that contributes to the rich array of both land and sea ingredients found across the country. The south benefits from longer sunny seasons, which provide an abundance of produce.

FELICE LO BASSO Chef Felix Lo Basso Restaurant Felixlobassorestaurant.it felixlobassorestaurant

As a native of Puglia, I find the rich culinary traditions here and in other southern regions, such as Campania and Romagna, particularly inspiring. Seasonality is fundamental, forming the basis of my culinary philosophy. It is a guiding principle for chefs and diners alike, reminding us of the importance of respecting the natural cycles of ingredients for a more sustainable and flavorful culinary experience.

Balancing tradition with innovation While traditional cooking methods evolve with time, it’s important to remain true to

A flavorful experience From my travels, I’ve concluded that Italian ingredients are always a notch up from others in terms of quality and freshness. It fills me with pride that this is one of the key aspects that sets Italian cuisine apart. Each region has its individual, authentic traditional cooking methods and these contribute to the overall flavors found in Italian cuisine. On a personal level, the culinary traditions of Puglia and Sicily are the ones that inspire me the most. The genuine passion and love that find their way into the dishes typical of these regions and the indescribable flavors are truly captivating.

Authenticity vs. creativity

LUIGI LIONETTI Executive chef Le Monzù Restaurant Capri at puntatragarahotel puntatragarahotel.it chefluigilionetti

When it comes to finding a balance between tradition and innovation, I believe the key is to avoid extremes, such as limiting a dish to three or four elements, for example. This ensures that the taste remains recognizable - something which should

tradition to preserve the genuine taste of a dish. Preserving authenticity is certainly much more important than following fleeting fads. The secret lies in starting with a traditional base and incorporating new techniques without overshadowing the genuine taste. Understanding the territory, its people and local produce is crucial for maintaining the delicate balance between tradition and innovation. I’m also a firm believer that the essence of authentic Italian flavors comes down in large part to the quality of the ingredients.

Elevating the dining experience Italian wines are renowned worldwide, but also face cost challenges compared to others found elsewhere. When pairing Italian wines with dishes, it’s important to think of them as complementing each other. The role of wine is integral to Italian cuisine, and selecting wines, especially those produced with care and expertise, should enhance the overall dining experience.

never be overlooked - while allowing room for creativity. In terms of flavors, we are highly attentive to the seasons in Italy and are fortunate to be able explore them in a 360-degree circle. Despite being a ‘Caprese’, who lives by the sea, I particularly look forward to winter and the excellent, rich produce that the season brings.

Customer-centric focus Current trends I’ve observed include several cross-cultural influences, many of which are positive, although I’m always cautious about culinary extremes. Looking ahead, I believe that the future of Italian gastronomy lies in bringing through motivated individuals who will enrich our cuisine by making a valuable contribution for us to build on and further develop our offering. I believe that creating a unique, customer-centric experience with a smile that reveals the passion behind our offerings is a good direction to look toward.

FEB-APR 2024 | HOSPITALITY NEWS ME

BUSINESS

EYE ON Drawing on diversity There are several things that set Italian cuisine apart from others worldwide. Two key factors adding to its distinctiveness are the diversity of the regions and the variety of ingredients found across the country. Regions with close connections to the rest of Italy tend to be well known for their rich culinary traditions. The most inspiring cuisines are those created using excellent raw materials. In this respect, seasonality plays a crucial role, with each ingredient having a natural life cycle and, therefore, making a significant difference in the dish.

Tapping into technology

FUMIKO SAKAI Michelin star chef Palazzo Seneca*, Norcia, Italy Palazzoseneca.com sfumiko

I believe the secret to successfully combining the best of old and new when it comes to culinary techniques is to always make tradition your basis or starting point. It’s also crucial to have a thorough understanding of new techniques before introducing them into a process to prevent ingredient distortion and maintain a good

Chef de cuisine Fradis Minoris fradisminoris.it/prenota fra_stara

HOSPITALITY NEWS ME | FEB-APR 2024

Health-conscious offerings Italy is now a globalized country, influenced by various cuisines from around the world, ranging from those in the Far East and the Nordic region to other in Eastern Europe. In the future, we could see a greater focus on health in our cuisine, with more emphasis on the Mediterranean diet and lighter foods. Sustainability is also another factor growing in importance, given the number of small-scale farmers and breeders that are disappearing.

Complementing the cuisine It’s important for wine to complement a dish without overpowering its delicacy. A good sommelier will select a wine with care and thought, ensuring it fulfills its role by enhancing the overall dining experience.

An appealing biodiversity

Rediscovering flavors

We are represented by an impressive biodiversity of products in the Mediterranean basin and in Italy, in particular. The global appeal of our biodiversity and the recipes linked to specific territories, climates and ecosystems, shaped by regional cuisine, help to make Italian cuisine unique on a worldwide scale. The artisanal preservation of certain species over the course of history has played a vital role here and, while many varieties are sadly disappearing, young individuals are working to counter this loss.

The recollection of flavors from childhood creates a thread connecting tradition to contemporary Italian cuisine. As our world evolves, scientific discoveries and technological advancements contribute to new techniques. Balancing tradition and innovation should involve remembering the taste, reviving old methods and incorporating new knowledge to refine and adjust. In terms of trends, fermentation is making a comeback and techniques like airdrying meats are gaining popularity. These methods reflect a resurgence of interest in ancient culinary practices.

Retaining the preservation tradition

FRANCESA STARA

balance. Of course, ancient techniques remain important, but new technologies are undoubtedly improving the sensory properties of ingredients, while achieving the same result in less time.

Our gastronomy has always been characterized by preservation, dating back to Roman times, with products like ‘garum’ (a fermented fish sauce). Our classic tomato passata, pickling certain vegetables or fruits during their peak season for consumption in winter, stems from a historical approach to avoid wasting precious resources. Preservation methods, including pickling, fermenting and various types of preserves, continue to define our culinary techniques and methods.

Keeping it local For wine, I recommend staying local, aligning the cuisine with regional wines that complement each other based on the local climate, ecosystem and soil characteristics. The connection between local food and wine creates a genuine experience. Opting for natural wines enhances the authenticity of the Italian culinary and oenological experience, while respecting the environment and the product.

Regional respect Italian cuisine stands out for its simplicity, the straightforwardness of its flavors and the respect for regional traditions. Among its many culinary traditions, I am most inspired by those that characterize the Campania region, which have shaped me since childhood, teaching me to love the flavors found there and execute recipes correctly. Seasonality also plays a fundamental role in Italian cuisine, since using products in their prime enhances the flavor. Doing what we can to shorten the food supply chain is essential, while associating a recipe with a specific time of the year adds a delightful touch to a culinary experience.

Maintaining authentic flavors

CIRO SICIGNANO Executive chef Ristorante Lorelei ristoranteloreleisorrento.com ciro_sicignano_chef

Popular traditional Italian cooking techniques include long slow cooking in terracotta pans for legumes, braised dishes and various ragù. The use of wood-fired ovens for pizza and certain desserts like ‘pastiera’ is also crucial for authentic Italian

Passing down traditions Italian cuisine is distinguished globally by its identity which, in turn, includes a unique identity for each region. This culture is ingrained in every household. From north to south and east to west, we carry a tradition deeply rooted in history, a narrative that has shaped one of the oldest stories in culinary arts. The commitment to preserving and passing down these traditions from generation to generation makes Italian cuisine truly distinctive and sought after. Personally, I find the cuisine of the south particularly inspiring, perhaps due to my origins. It’s not just about the diverse characteristics of its cuisine, but also the warmth in human relationships.

ALESSANDRO TORMOLINO Executive chef Sensi Restaurant Sensiamalfi.it/en/alessandro-tormolino/ alessandro_tormolino

Retaining recognition To innovate and create, one must always start with the roots of tradition. In my kitchen, every dish begins with a nod to tradition. Understanding authentic flavors, as passed down by grandmothers and mothers, forms the foundations. Balancing tradition

flavors. I believe that true innovation lies in tradition. Understanding the places and people, and allowing them to reveal the character of the territory, helps to bring about an understanding of local products and preserve authenticity. Respecting nature should also be a priority. Current trends include serving high-quality local ingredients, alongside the use of quick and express cooking methods. In addition, desserts are becoming less sweet, with an increasing use of fruits and vegetables in pastry.

Creating connections With the diverse geographical expressions in Italian cuisine and wine, my advice is to pair a dish with a wine from the same region. This creates a visceral connection between the two. For instance, by pairing Campanian mozzarella with Asprinio d’Aversa, the rich, soft cheese and the fruity, citric bouquet of the wine complement each other perfectly.

and innovation, while respecting authenticity, presents challenges. I always aim to respect the ingredient, while innovating with cooking techniques, preservation methods and fermentations. The key is to innovate while preserving the essence of the ingredient, ensuring that its true taste is not compromised. The product on the plate should always retain recognition. If I can blindly recognize a dish and feel its authenticity, I consider it a success.

Rediscovering the past In recent years, I’ve sensed a return to roots in cuisine - a rediscovery of the past, involving methods like fermentation and aging fish. Other trends include the use of ingredients from around the world, facilitated by globalization. Looking ahead, I see the future of Italian gastronomy including a more pronounced return to origins, especially to the authentic taste of the product.

FEB-APR 2024 | HOSPITALITY NEWS ME

Contact your sales representative today. Bahrain:

Oman:

Egypt:

Qatar:

Fine Foods AM Foods

Jordan:

Frozen Food House Co. Kaylani Food Center

Kuwait:

Alyasra Foods Azzad Trading Group United Supply Food Services

Chef Middle East Oman Chef Middle East Qatar Deliopolis Qatar National Import & Export Co

Saudi Arabia:

UAE:

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

Arabian Food Corporation Gulfwest Company Riyadh Gulfwest Company Jeddah

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BUSINESS

TECHNOLOGY

HOW TO RAISE YOUR GOOGLE RANKINGS WITH AI

Lovetto Nazareth, managing director of Prism Digital, explains how AI can be used to improve those all-important Google rankings for hospitality businesses and, in turn, convert more browsers into bookers.

A hotel’s online presence is crucial to its success in the digital age and Google ranking plays a pivotal role in this landscape. A higher Google ranking means greater visibility, leading to more website traffic, enhanced brand awareness and increased bookings. This can make the difference for hotels between a fully booked season and vacancies.

The evolution of SEO Traditionally, hotel search engine optimization (SEO) involves keyword research, creating quality content and building backlinks. However, as Google’s algorithms have become more sophisticated, so, too, have the strategies needed to rank well. This is where AI comes into play. There are several deliverables that can support the use of AI for SEO activities in the region’s hotels and resorts. These include: Personalized content creation: AI tools can analyze search trends and user behavior to create tailored content that resonates with potential guests. For example, AI can be

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used to generate visual and video content marketing posts about customers’ unique experiences in hotels worldwide, targeting keywords related to luxury travel and exclusive tours. Predictive analytics for trend forecasting: by leveraging AI for predictive analytics, it’s possible to help hotels anticipate future search trends and adjust their content strategy accordingly. In one scenario, we used our custom-built Predictive Data GPT AI to forecast increases in searches for eco-friendly hotels and adapt website content in real-time to highlight sustainable practices. The AI also matches searches to pages on the customer’s website in real time and makes sure that the homepage is always on the first page of Google, ranking even higher than that of Booking.com and other OTAs. Chatbots for enhanced user experience: AI-driven chatbots on hotel websites can improve user engagement, a factor that Google considers in ranking. Hotels and resorts can use chatbots to answer FAQs,

guide users through their site and offer personalized room recommendations, improving the time spent on the site. This can significantly improve customer retention and grow website ranking in a short period of time. Voice search optimization: with the rise of voice search-activated devices, voice search optimization is becoming crucial. AI can help in understanding and integrating natural language into websites. Prism has built several websites with deep language learning code that allows them to respond to all voice searches and rise to #1 on Google search for those voiceactivated keywords. Automated backlink analysis: robust proprietary hotel AI can analyze a hotel’s backlink profile, identifying valuable links and potential areas for improvement. AI tools can be used to monitor a backlink profile, focused on acquiring links from reputable travel blogs and local tourism sites. This has the potential to improve a website’s ranking significantly and at pace.

In collaboration with

Real-time SEO audits: similarly, AI tools can also conduct ongoing SEO audits, ensuring the hotel in question’s website remains optimized for the latest Google algorithms, quickly adapting to changes in them.

Beyond SEO AI can also help a hotel grow its Google search engine results pages (SERPs) and other aspects of digital marketing not limited to SEO. Some of AI’s applications in increasing a hotel’s marketing, lead generation and revenue generation capabilities include: Local search optimization: AI can optimize a hotel’s Google My Business listing, ensuring accuracy and maximizing visibility in local search. For example, a city center hotel could use AI to optimize its Google My Business profile, improving its visibility in ‘hotels near me’ searches. AI-driven PPC campaigns: with AI, it’s now possible to create intent-driven campaigns, rather than the plain vanilla, interest-based social media varieties. We can optimize AI-targeted pay-per-click (PPC) campaigns,

targeting the right audience with the right intent to book a hotel at the right time - in other words, just before people plan their vacation or just after they book their flights to a specific country. One of our beach resort clients uses the Prism AI platform to analyze data from over 100 airlines, target the customers who book their holidays to UAE from their home countries and show them ads for the beach resort. Data from past PPC campaigns can also be analyzed, with a targeting strategy refined to reach potential guests looking specifically for beach holidays.

By leveraging AI for personalized content creation, predictive analytics and enhanced user experiences, hotels are meeting the demands of modern SEO requirements. They are also putting AI in the driving seat to raise the property’s visibility, enhance its reputation and propel revenue growth.

Reputation management: AI tools can monitor and analyze online reviews and online comments when the name of the hotel is mentioned, helping properties to manage their online reputation - a key influencer of Google Trust rankings. Companies can also use AI to analyze guest reviews across platforms, addressing issues and improving guest satisfaction, positively impacting their Google ranking.

Revenue growth through AIenhanced Google ranking The culmination of these AI-augmented strategies is improved Google rankings and tangible revenue growth. By attracting more visitors to their websites and enhancing the user experience, hotels can convert more browsers into bookers. In an industry where online presence is synonymous with success, AI’s role in improving Google rankings is not just advantageous - it’s essential. As the digital landscape evolves, AI is becoming indispensable in the hospitality industry’s quest for top Google rankings. By leveraging AI for personalized content creation, predictive analytics and enhanced user experiences, hotels are not only meeting the demands of modern SEO requirements; they are also putting AI in the driving seat to raise the property’s visibility, enhance its reputation and propel revenue growth. It’s also worth remembering that AI is still in its infancy. What the future holds for the hospitality industry and AI is anybody’s guess! prism-me.com

FEB-APR 2024 | HOSPITALITY NEWS ME

SPECIAL REPORT

FRANCHISING: FINDING THE WIN-WINS The rewards of F&B franchising can be huge, especially when well-matched franchisors and franchisees team up for timely projects perfectly suited to the vibrant culinary scenes that are a hallmark of the region. Satisfaction and success are there for the taking, serving as a welcome reminder that one of the biggest plus points of franchising is its ability to deliver mutual benefits to both sides. And yet, the franchising path remains a tricky one to navigate, sometimes producing unexcepted bumps along the way that can catch out both first-time entrepreneurs and seasoned business leaders. In our Special Report our experts share their insights on all things franchise related, from the concepts currently causing a buzz to the mistakes to avoid making.

FEATURING P.48 THE KEY TO BUILDING A SUCCESSFUL, MULTI-BRAND FRANCHISE PORTFOLIO P.50 BEYOND LOGOS: THE GLOBAL INFLUENCE OF F&B FRANCHISORS P.52 THE 9 TRAPS FRANCHISORS NEED TO AVOID P.54 DESTINATION MENA: 9 RESTAURANT FRANCHISES WITH REGIONAL POTENTIAL P.56 10 HOMEGROWN FRANCHISES TO WATCH P.60 FRANCHISING: THE SHAPE OF THINGS TO COME P.64 MORE THAN 20 LEBANESE CONCEPTS WITH GLOBAL POTENTIAL 46

HOSPITALITY NEWS ME | FEB-APR 2024

SPECIAL REPORT

FRANCHISE

THE KEY TO BUILDING A SUCCESSFUL, MULTI-BRAND

FRANCHISE PORTFOLIO Daniel During, principal and managing director of Thomas Klein International, shares his thoughts on what’s needed to create a winning formula for franchise concept expansion.

In our over-catered, uber-copied world of restaurant franchises, it can feel as if the only way to succeed is to stand out from the crowd. However, doing so involves major risks as well. If your concept is accepted by the public, you have everything to gain. On the other hand, if you are just a little too daring, too outof-the-box, you may fail. The question is, how do you find the right balance between innovation and risk?

Finding a happy medium Personally, I am a big fan of creating my own concepts and developing them into franchises that are unique and respond to a market need. However, as explained, this can bring significant accompanying risks. The simple formula, then, would be to use franchise concepts that are proven and have been successful. But how do you then attract customers to a franchise concept that has already been replicated dozens of times? There are operators and investors who pride themselves on developing their own contemporary franchisable concepts. Others, meanwhile, rely on their strength to identify potentially successful standalone franchisable concepts across

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the world that can be implemented, with or without adaptation, in a different market. The second alternative seems to provide a happy medium between opening already established franchise brands, with no differentiation factor, and creating a new franchise brand from scratch.

Identifying the common factors Markets worldwide have certain aspects in common. The Hong Kong lifestyle bears similarities to that found in Dubai, with people bumping into each other after work and deciding, last minute, to go out partying or dining. This is very different to the London mechanism, whereby after-work drinks and dinners are planned weeks ahead. In Berlin, on the other hand, plans tend to be made ahead as well, but the venues are much more casual, with queuing in the street to access a venue the norm. The key is to find franchise concepts that not only respond to the needs of the Berliners, the Shanghainese, the Parisians or New Yorkers, but also meet the societal demands of Dubai, Abu Dhabi, Beirut or Qatar. Being able to identify those correlations is a critical factor for determining the success of the investment.

Long-term goals Besides questions around the concept, there is another that needs thought: ‘Why are you doing this?’ Perhaps to make money? To gain status? To have a place to meet with your friends? To impress your future mother-in-law? Let’s assume for a moment that your goal is to make money from operating franchises, while at the same time building a reputation for yourself. Maybe – and why not – it’s also to have the opportunity, in the future, to entice other investors to get involved. Perhaps you even hope to eventually create an IPO and float your company on the market.

Offering a strategic mix In the past five years, Dubai has become an exemplary model of one-man-show companies that have succeeded in becoming global franchise emporia. Logic suggests, therefore, that the way to reduce risk and potentialize profits would be to offer a strategic mix of the lot. The proven restaurant brand franchise will act as your low-risk plowing horse, guaranteeing your ongoing revenue, while the imported single-store brand, which you convert into a franchise, will additionally secure your place in the exclusivity wagon. Your locally developed concept will work as a catalyst to position you as the socially responsible innovator who commits to giving back to the society in which you operate.

In collaboration with

Prioritizing wider responsibilities Beyond financial success, there is a window of opportunity to marry F&B with both corporate social responsibility (CSR) and sustainability. Restaurants CAN be sustainable; you don’t have to harm the planet. We can be responsible in our consumption of animal protein and in the way we utilize resources. We can filter local water, negating the need to import it. We don’t have to abuse animals in order to have fun. We can look at consuming alternative sources of protein or even rely on the use of second cuts and offal to respectfully use every single byproduct of the animal. Another way of sharpening the focus on sustainability is to reduce our water usage. This can be achieved by having efficient

dishwashers or using enzymes, for example, to de-grease water, providing an opportunity to reuse it after filtering. When it comes to saving energy, filtering and recycling air can reduce the amount of energy required to chill fresh air from outside.

Education matters Finally, and perhaps the most important step in this process, is to find ways to educate the local community. Teach others how to implement these measures at home, in their everyday routine, perhaps by means of free seminars and workshops that are made open to the public. The investment in these initiatives should never be underestimated, with the benefits felt far beyond the impact on the environment and society. Your payback can

be huge, encompassing business leaders, homemakers and housekeeping staff. Each of them will become a marketing tool, with every seminar attendee playing the role of brand ambassador. On reflection, perhaps becoming a successful franchise operator or investor today requires more than simply having the right brand and knowing how to manage it. Added to these criteria is the increasingly important one of embracing responsibility toward both the environment and the world that we will leave to our children and our children’s children. Now THAT is a successful company! thomaskleingroup.com

Markets worldwide have certain aspects in common. Being able to identify those correlations is a critical factor for determining the success of the investment.

FEB-APR 2024 | HOSPITALITY NEWS ME

SPECIAL REPORT

FRANCHISE

BEYOND LOGOS: THE GLOBAL INFLUENCE OF F&B FRANCHISORS

Ralph Nader, CEO of Amber Consulting, lifts the lid on what sets the powerhouses apart from the crowd in the world of franchising, enabling them to write chapter after chapter in their ever-evolving success stories.

Commanding a significant presence, global F&B franchisors navigate through a diverse array of markets with finesse, distinguishing themselves in fiercely competitive markets. What sets these culinary giants apart is not their capacity to conquer local markets, but rather their ability to transcend borders and emerge as global leaders.

Win-win collaborations By successfully steering their way through the vast choices available today to consumers, big F&B franchisors have adeptly carved a niche for themselves, strategically leveraging the power of the franchise model against the backdrop of a dynamic economic landscape, driven, significantly, by touristic and real estate pursuits. Touristic allure: touristic destinations actively pursue affiliations with these global F&B franchisors as a strategic means of enhancing their allure to a diverse and international audience. Brands like Nusret, Zuma and Coya, celebrated for their culinary excellence, transcend the confines of local recognition. By aligning with such recognized brands, destinations not only attract visitors but also elevate their overall

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image and identity. The collaboration becomes a mutually beneficial endeavor, where the global recognition of F&B franchisors becomes an integral component of a destination’s strategy to captivate, delight and leave an indelible mark on the global tourism map.

influencing real estate projects globally. This strategic positioning of franchisors solidifies their role as global leaders, with the result that their presence becomes instrumental in driving property sales and enhancing the overall appeal of real estate developments on a global scale.

Real estate dynamics: the appeal of internationally recognized F&B brands, exemplified by names like Nobu, La Petite Maison and Jean-Georges, among others, has become a driving force for real estate developers seeking to enhance the marketability of their properties. As real estate developers actively pursue affiliations with big F&B franchisors, a strategic dance unfolds where the scarcity of globally recognized brands in comparison to the vast number of developers amplifies the influence wielded by these culinary titans. This situation gives the F&B brands a powerful advantage. High demand for collaborations with popular food brands and not enough of them to go around gives these franchisors a strong position within the partnership. They have the upper hand because their brands are sought after, making them key players in shaping and

In essence, this symbiotic relationship underscores how the integration of renowned F&B brands into real estate endeavors enhances the market position of both entities. It not only accelerates property sales, but also contributes to the creation of destination spaces that resonate with a global audience.

Three-pronged recipe for success One question often asked is why touristic destinations and property developers see global F&B franchisors as pivotal to their objectives. What sets these culinary giants apart and why do they choose them over cultivating local concepts or opting for smaller franchises? At the heart of the major F&B franchisor’s triumph lies a formidable trio - power, brand and speed - which propels them

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to the pinnacle of the hospitality industry. The strategic fusion of financial influence, unmistakable brand recognition and unparalleled operational agility forms the bedrock of their global success story. As we delve into the intricacies of each element, it becomes evident that these culinary powerhouses not only shape local culinary landscapes, but also orchestrate a symphony of flavors that resonates on an international scale.

identity. However, for F&B franchisors, a brand is more than visual elements alone, rather it is a profound promise, a universal language symbolizing unparalleled quality. A kept promise yields influential communication worldwide. Brand power for F&B franchisors goes beyond products, forging a loyal connection that transcends regional differences. Mastering storytelling, their brands create a cohesive global image, inspiring boundless loyalty.

Power: financial prowess, strategic fortitude and supplier synergy At the heart of F&B franchisors’ unparalleled global success is a power that transcends mere financial might. They strategically leverage their financial strength to establish a worldwide network, offering franchisees huge financial savings on building a brand from scratch. Their strategic market selection minimizes risks and maximizes success, building a robust global presence. Furthermore, their global negotiation prowess with suppliers ensures consistent quality across diverse markets, surpassing simple business transactions.

Beyond brand management: a promise, an intangible bond and a global reputation

At the heart of the major F&B franchisor’s triumph lies a formidable trio - power, brand and speed - which propels them to the pinnacle of the hospitality industry.

Speed: standardized excellence, rapid reflexes and accelerating growth F&B franchisors ensure consistent quality globally through meticulous processes. This commitment not only builds trust but

also accelerates franchise expansion by replicating successful models, setting an ‘excellence’ benchmark. In the dynamic business realm, they thrive with rapid reflexes, embracing agility to swiftly respond to market trends, evolving consumer preferences and emerging technologies, distinguishing them competitively. F&B franchisors showcase remarkable speed, rapidly expanding outlets, introducing new products and adopting cutting-edge technologies. Their adaptability positions them as trendsetters, shaping consumer expectations in the dynamic market. In the world of global F&B franchisors, the mix of power, brand and speed brings unmatched success. From drawing tourists to shaping real estate, these culinary leaders change the game. Money smarts and quick thinking make them global big shots. Their brands go beyond logos, connecting with everyone. Consistent quality and quick moves set the bar. As global culinary architects, they excite taste buds and break the rules. And there’s more to come expect new tastes, ideas and stories in the next chapters. amber-consulting.com

Global franchisors exhibit brand management prowess, overcoming challenges to maintain consistency. Robust mechanisms enable seamless navigation in diverse markets, solidifying their leadership with a recognizable global

FEB-APR 2024 | HOSPITALITY NEWS ME

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THE 9 TRAPS FRANCHISORS

NEED TO AVOID While turning a business into a franchise can be rewarding, the path to success is not always a smooth one. Nagi Morkos, founder and managing partner at Hodema Consulting Services, points out the pitfalls and takes us through the dos and don’ts when it comes to franchising.

Most people dream big when opening a business. They envision a successful concept, a large clientele and a move to bigger premises. The bolder ones dream of opening a second branch or even expanding their brand at home or abroad. For those who have managed to complete this checklist, franchising can be a logical next step. However, while turning a business into a franchise can be rewarding if done properly, it is far from easy. There are dos and don’ts, and the don’ts are easy traps to fall into. A franchise process that is ill-prepared and poorly implemented can ruin a business irreparably. The following are some of the common mistakes made by franchisors when going international:

Lack of a business plan and franchise model First and foremost, there needs to be a business plan in place which is well thought through. Elements that need to be considered include identifying your target audience, competitors and tapped markets, and looking into the legislation of a destination country. These tasks should be undertaken even before deciding upon a location and a franchisee, and will determine the initial steps. Advertising and marketing strategies are next, along with a financing plan, since these will make your brand eligible for franchising.

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The key, however, is to turn your business into a transparent and replicable model, with a clear vision of where you want to go. A franchisee will then find it easier to understand your plan and their role. Confusion, disorganization and inconsistency are your enemies and can lead to underperformance.

Insufficient capital Contrary to the beliefs of some, franchising a business costs a significant amount of money, not all of which is provided by the franchisee. The franchisor is obliged to invest funds throughout the entire process to ensure that proceedings run smoothly and successfully for both parties. A lack of capital can be as damaging as a poor concept. Allocating funds in the initial stage to screen franchisees is crucial. Bear in mind, too, that a lack of money could deter solid candidates by making your company appear financially weak. You then risk having to lower your standards, which won’t bode well for your franchising enterprise. Once you’ve signed a contract, bills for license fees and insurances will need to be taken care of. At this point, your financial involvement will be required throughout every step of the implementation phase. This includes: training for the teams; inventory and software procurement; supervising the setup; and finally, delivering assistance to the franchisee, while constantly updating your marketing strategy.

Underestimating costs Miscalculating the necessary funds is another potential money issue. While overvaluation is unlikely to cause major problems, minimizing them, on the other hand, can certainly be problematic. Franchisees contractually agree to a project that’s financially assessed and miscalculation can lead to distrust, or worse, a lack of funds to continue the franchise venture.

Inadequate screening Selecting the right franchisee is paramount to success and requires sufficient funds and effort at the screening stage. By failing to select the right candidate, franchisors risk finding themselves stuck with franchisees who prove to be poor representatives of the brand or make unsound business judgments. Spending time on background checks and holding extensive in-person meetings are vital contributory factors.

Neglecting training Training is an essential part of the franchise process. Providing training to a franchisee in the initial phase ensures they will have a good grasp of the concept, the goals and operational side of the business. Marketing, finance, customer service and legal issues should also be covered. On a broader level, training for staff should involve explaining business policies and procedures, and providing new employees with assistance and manuals. Training programs need to be updated regularly to follow the latest trends and market conditions.

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Breakdowns in communication With training comes an evaluation of the performance. This boosts the chances of financial success and provides the franchisee and employees with muchneeded feedback and guidance. A lack of support and recognition can lead to inefficiencies, non-compliance and a loss of motivation. Similarly, a franchisor must also listen to the franchisee’s feedback, whether this takes the form of concerns, suggestions or complaints, since it can pave the way for adjustments or even a change of strategy if required. Clear and honest communication prevents misunderstandings and frustration. It nurtures trust, which is absolutely essential, especially since, while both parties rely on each other for success, there are plenty of topics that they can disagree on, spanning fees, marketing, operations and performance. Unrealistic expectations on either side can also lead to misunderstandings. Bear in mind that taking your business abroad may well mean dealing with a foreign franchisee in a new environment with different cultural standards. Communication will help you avoid the risk of making a faux pas.

The key is to turn your business into a transparent and replicable model, with a clear vision of where you want to go.

Failure to devise a comprehensive franchise agreement When drafting a franchise agreement, there are multiple things to bear in mind. First, it shouldn’t be too controlling since overbearing contracts can scare away promising candidates, but neither should it be weak. A contract needs to include comprehensive standard operating procedures, such as customer service guidelines, operational procedures and human resource development. Again, the costs should be carefully evaluated. Avoid asking for an excessive share of the franchisee’s profits; although boosting earnings can seem like a good idea, imposing disproportionate fees risks harming your business by curtailing investments in marketing, advertising, customer service and overall quality. The deal should also include updates in value and services for existing franchises. Once the outlet is open, the franchisor must continue to deliver support and marketing to ensure that the business stays on top of its game and the franchisee feels confident that they are receiving value for money. It is crucial that the operations manual is always kept up to date, while protecting the brand or trademark must be mandatory; the company’s intellectual property (IP) should be protected in the contract and in the operating procedures.

Exercising excessive control Whether it is written in the agreement or not, it is never good practice for a franchisor to exert excessive control. Keeping an eye on a franchisee is important to maintain quality and reputation, but being constantly on somebody’s back can trigger resentment and stifle creativity and autonomy. Implementing rigid norms and regulations or making changes against the franchisee’s will can also damage the relationship.

Expanding too quickly Perhaps surprisingly to some, this risk is closely associated with good business plans. While franchising relays the message of success for a brand, the franchisor should still be careful not to rush into replicating the franchise system before perfecting the concept with the first outlet. Learning from mistakes and building a support system first are vital. Rushing, without thorough evaluation, could also lead to selecting unsuitable locations, risking site failures. A hasty expansion will leave the franchisor unable to properly manage, supervise and assist new outlets, especially those in other countries. Making this mistake can crush even a good concept. hodema.net

FEB-APR 2024 | HOSPITALITY NEWS ME

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DESTINATION MENA:

RESTAURANT FRANCHISES WITH REGIONAL POTENTIAL As one exciting year for international franchising comes to an end and another begins, Farrah Rose, head of international development at The Franchising Centre, takes a globe-trotting look at some of the restaurant concepts causing a stir worldwide, from poke to Parisian pastries.

I LOVE POKE I love Poke is the first and largest healthy fast-casual food chain in Italy. The chain serves custom bowls of fresh seasonal ingredients that represent a Hawaiian/Italian/Japanese fusion. This exciting concept is proving highly popular thanks to its unique blend of healthy food and fast-casual approach to dining, which is on trend internationally right now. Its modular menu accommodates a broad range of tastes and dietary needs, including vegan, vegetarian and protein diet options. ilovepoke.it

BAGETERIE BOULEVARD The creators of the ‘express gourmet’, this Czech brand invites us to take a gastronomic tour across European regional cuisines. The offer is fast-casual, but gourmet sandwiches, prepared with fresh, regional ingredients, and fluffy pastries, alongside other delicious offerings, which customers can enjoy as takeaways or by dining in. By collaborating with renowned local chefs, they offer authentic quality at affordable prices with quick order times under a fun and colorful brand. Available in 60+ locations. bageterie.com/franchise

LA CROISSANTERIE A French café brand which is as iconic as its pastries, sandwiches and snacks. Dedicated to bringing customers quality, tasty food at accessible prices throughout the day, this franchise creates a positive, joyful vibe, as evidenced on its website, where it describes itself as ‘the happy sandwich shop.’ This, together with its diverse and tasty range of offerings, ensures customers keep coming back for more, every day. lacroissanterie.fr

MAISON PRADIER A premium resto-café brand which brings to life all the charm and magic of traditional French recipes and style with a distinctive, creative flair. Fusing the very best of Parisian design with modern, elegant elements, this concept has been delighting its customers with its unique ‘tradi-creative’ recipes and décor since 1859. Its diversified menu ranges from sandwiches, salads, daily specials and smoothies to a traditional range of cakes and pastries, including its legendary chocolate éclair. maison-pradier.fr

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ROBERTA CAFFÈ Offers the culinary magic of authentic Italian street food alongside a variety of generous gourmet treats. Everything about this brand is designed to delight the senses, from its authentic, family-inspired offering to the sunny, welcoming atmosphere. Suited to take-away, as well as dine-in all day, Roberta Caffè provides consumers with quality ingredients sourced in Italy and real Italian recipes at excellent value for money. Easy to open, to replicate and to operate. roberta.fr

ICEBAR BY ICEHOTEL From the team that brought us the world-famous Icehotel in Sweden, Icebar by Icehotel is a truly unique concept for the leisure and corporate market. Handcrafted ice bars and bespoke designs offer a unique blend of luxury and sustainability, redefining the essence of premium experiences through a truly original brand concept. Since its first year, more than 3 million visitors have enjoyed having their sense dazzled by the Icebar by Icehotel experience, with the concept now being exported into dozens of new markets. icehotel.com

RANDY’S DONUTS Randy’s Donuts® has become the most recognized donut shop in the world with its iconic giant, rooftop donut making it one of the must-see tourist destinations in LA. Visitors come for the photo ops but stay for the great snacks, which have led to Randy’s Donuts becoming one of the world’s favourite donut brands. With secret recipes and expert bakers constantly delivering a magical experience, this franchise has already expanded across the US, South Korea, The Philippines and Saudi Arabia. The brand was selected by Entrepreneur Magazine as a 2023 Top 500 Franchise, 2023 Top Global Franchise and ranked #12 in the 2023 Top New and Emerging Franchises. randysdonuts.com

HARRY RAMSDEN’S Established in 1928, Harry Ramsden’s is a quintessentially British brand, synonymous with fish and chips. With over 30 units across the UK and Malaysia, the brand has been at the heart of British culinary culture for almost 100 years. Harry Ramsden’s offers three franchise concepts: Full Service Restaurant; Quick Service Restaurant; and Harry’s Huts (kiosks). It also offers a license for distribution of its famous, high quality, centrally sourced products in the retail sector. The level of competition in this F&B space is minimal and the franchise offers one of the best ROI in this segment of the industry. harryramsdensfranchise.com

YO! SUSHI Part of the global, multi-brand Snowfox Group, YO! Sushi was one of the early franchisor entrants into the Japanese F&B space. First opened in the UK in 1997, it currently has more than 350 corporate and franchised kiosks in Tesco supermarkets, over 50 full-service Kaiten conveyor belt restaurants in the UK and 22 franchised locations across shopping malls, airports and train stations in France, the Netherlands, Norway, Denmark, Turkey, Dubai and Australia. YO! also has an extensive range of high quality, pre-packed sushi and Japanese food which is sold in 1,500 British supermarkets and retailers. yosushi.com/franchise

FEB-APR 2024 | HOSPITALITY NEWS ME

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HOMEGROWN FRANCHISES TO WATCH

Jennifer Pettinger Haines, co-founder of the Global Restaurant Investment Forum, shines a spotlight on some of the many fast-growing restaurant brands that are already making waves in the Middle East and look destined for an even bigger, brighter future.

It’s been fascinating to watch the F&B scene in the Middle East flourish, not just the sheer growth in numbers, but more importantly, in the countless impressive homegrown concepts that have been created by regional entrepreneurs. Many of these are on their way to becoming regional, even if not yet international, players. No less fascinating is the talented, tight-knit and incredibly supportive F&B community here, made up of passionate professionals that have truly put the GCC on the global map for dining and entertainment.

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Well-deserved recognition With the rise in regional F&B entrepreneurship and investment in what is such a dynamic and ever-evolving sector, having a dedicated industry event for the restaurant community undoubtedly made sense. It was for this reason that we launched the Global Restaurant Investment Forum (GRIF) in 2015, which has now become an integral part of the Future Hospitality Summit (FHS) annual event series, featuring bespoke forums in Saudi Arabia and the UAE. Having led GRIF since its inception, I can honestly say this has been such an exciting journey. I’m also delighted to see that the world is now

paying attention to what is happening here in the GCC and recognizing the regional F&B industry’s innovation and dynamism. On that note, the start of a new year feels like the perfect time to shine a spotlight on 10 of the many successful home-grown, fast-growing restaurant brands from the Middle East that I believe have big things in store:

The world is now paying attention to what is happening here in the GCC and recognizing the regional F&B industry’s innovation and dynamism.

ALLO BEIRUT Allo Beirut is a UAE homegrown brand, inspired by the Golden Age of Beirut’s culinary cosmopolitanism. The menu features classic Lebanese street food, from Bliss Street to Bekaa and Byblos. Several outlets are set to open in the UAE in 2024, joining the seven already

up and running in Dubai and Abu Dhabi. The brand has also signed contracts in five GCC countries, with two outlets currently under construction in Saudi Arabia, set to open in early 2024. Further expansion is planned across Australia, India, Europe and North Africa. allobeirutstreetfood.com

BONBIRD Offering premium fried chicken, free from antibiotics, preservatives and hormones, Bonbird is a vibrant ode to East London chicken shops. A sister concept to Pickl, Bonbird The Chicken Shop launched in the UAE in 2023, with three venues open across Dubai and three more, alongside a first drive-

through, in the pipeline. Bonbird’s firstyear success has already prompted franchise expansion and the team is in the final stages of negotiations to secure a franchisee in Pakistan, while initial conversations to take Bonbird to India are underway. bonbirdchicken.com

ASIA ASIA This UAE born and based concept built from both culinary and design passion with a love for the rich cultural roots of the Asian continent serves up a lavish and sophisticated multi-sensory dining experience. The menu pays homage to the traditional flavors of the ancient

Spice Route, fused with innovative cooking methods, while its interiors are rich in history and intricate in design. The brand currently has four locations in the UAE, with outlets under development in Armenia, Bahrain, Qatar, Thailand and Saudi Arabia. asia-asia.com

CENTRAL Central has become synonymous with burgers, monster shakes, beats, bowling and state-of-the-art arcades, inspired by the streets of the Big Apple. Outlets have also carved a niche as a go-to destination for children’s birthday parties. Having originated in the UAE, with its first

outlet in Yas Bay in Abu Dhabi, Central is looking at future locations in the GCC, Europe and Asia, targeting hotels and large developments. The brand has two outlets in the pipeline in Bahrain and Thailand. central-uae.com

LOCK STOCK & BARREL Lock, Stock & Barrel is the home of live music and an ideal hangout for those looking for live entertainment, sporting action, bites and beverages. Featuring an American industrial-meets-urban food truck fit-out, it offers classic pub grub, hearty mains and shareable plates.

Each location is host to award-winning ladies’ nights, Sunday roasts and weekly brunches. Having grown the brand to four outlets in the UAE, the group is now looking to expand internationally, with outlets set to open in Bahrain, Qatar, Thailand and the US in 2024. lsbdubai.com

FEB-APR 2024 | HOSPITALITY NEWS ME

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PICKL With its award-winning cheeseburgers, chicken sandos, plant-based burgers and famous shakes, Pickl has built up a loyal fan base in the region. Known for offering food that is free from antibiotics, hormones and antibiotics, Pickl has expanded rapidly and now has 15 outlets

in the UAE and two in Bahrain through its franchise partner Zayani Foods. Owners Yolk Brands have also secured agreements to launch in Qatar and Egypt in early 2024, and are closing in on deals in Kuwait and Saudi Arabia. eatpickl.com

SHAWARMA HLAYEL Having originated in the Eastern province of Saudi Arabia, Shawarma Hlayel’s specialty is meat and chicken shawarma, and freshly baked bread that’s made in-house. With 23 locations in Saudi Arabia, the brand has seen strong growth

and expansion through its franchise and cloud brand model, as well as its menu verticals. The first international branch opened in Egypt and will be followed by openings in Bahrain and India in 2024. hlayel.com

MOHALLA Originating in Dubai in 2018, Mohalla is an award-winning Indian street food restaurant. The menu is a carefully crafted tapestry of flavors and features traditional recipes with a contemporary twist, served in a vibrant, cozy setting. Part of the Atelier House Hospitality

group, led by Panchali Mahendra, the brand has expanded into Saudi Arabia within the last five years and now includes two restaurants in Riyadh, with additional branches set to open in the Kingdom. The owners are also planning to enter New York in 2024. mohalla.co

REIF The brainchild of visionary chef Reif Othman, REIF restaurants are known for their delectable kushiyaki, ramen and sandos, enhanced by sleek décor and a buzzing energy. Having begun as a neighborhood gem, the REIF brand now has five outlets across Dubai and Egypt,

with two additional restaurants in the pipeline in Egypt, signaling its ambitious plans for further growth. A homegrown concept from the UAE, REIF has been featured in the Michelin Bib Gourmand 2022 and 2023, in MENA’s 50 Best 2023 and Gault & Millau UAE 2023. reifkushiyaki.com

VIETNAMESE FOODIES This award-winning, Dubai-born, female-led restaurant concept has taken Dubai by storm as the only smartcasual Vietnamese chain in the GCC. The first restaurant opened in Jumeirah Lakes Towers in 2018, with six additional locations following over the last five years. In November 2023, Vietnamese Foodies announced its regional and

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international expansion plans, with owner and executive chef, Lily Hoa Nguyen, inviting investors to bring the restaurant chain to new territories through global franchise opportunities. The restaurant’s Dubai-based locations are founder-led and the expansion plans utilize a hands-on approach. vietnamesefoodies.com grif.com

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FRANCHISING: THE SHAPE OF THINGS TO COME

In today’s evolving regional F&B landscape, staying ahead of the curve has never mattered more for concepts looking to secure long-term success. Christian Salloum, managing director of BrandPortunity F&B Consulting, shares his thoughts on the culinary trends currently creating a buzz in the Middle East and the factors that will be instrumental in determining future success.

Already renowned for its culinary diversity and rich gastronomic heritage, the Middle East is currently undergoing a transformative F&B revolution. In the wake of global influences and economic prosperity, the trajectory of franchising in the region’s restaurants and coffee shops is now taking an exciting turn. This development is marked not only by the introduction of Michelin-star concepts, but also by the continuous evolution of casual dining franchise concepts. Particularly evident in bustling cities like Dubai, this culinary metamorphosis is redefining the gourmet dining and coffee experience, blending global sophistication with local charm.

The Michelin factor Dubai, a global hub for luxury and innovation, has emerged as a magnet for renowned chefs and Michelinstar concepts. The Michelin Guide, an international symbol of culinary

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excellence, has extended its reach to the Middle East, casting a spotlight on Dubai’s vibrant food scene. The influx of Michelinstar concepts in the region represents a defining moment, elevating the gastronomic landscape and captivating both locals and tourists with a taste of the extraordinary.

Celebrity chefs making waves At the forefront of this culinary renaissance are Michelin-starred chefs who have chosen Dubai as the canvas for their gastronomic masterpieces. Esteemed names such as Gordon Ramsay, Alain Ducasse, Jose Avillez and Anne Sofi Pic have brought their Michelin-star magic to the city, firmly establishing Dubai as a global culinary destination. These culinary maestros not only present their signature dishes, but are also actively engaging with the local culture, infusing their creations with a distinct Middle Eastern twist.

Global palates, local tastes A prominent trend in the Middle Eastern restaurant industry is the fusion of global and local flavors. Consumers are increasingly seeking diverse culinary experiences, propelling franchises that offer a seamless blend of international cuisines with local preferences into the spotlight. From traditional Middle Eastern spices incorporated into global dishes to international brands adopting regional twists, the integration of global palates with local tastes has become a hallmark of successful franchises.

Health-conscious dining Recent years have seen a noticeable shift in consumer preferences toward healthier and more sustainable food options. This health-conscious trend extends beyond full-fledged meals to the coffee shop culture. Coffee franchises are responding by incorporating healthier alternatives, such as plant-based milk options and

In collaboration with low-sugar alternatives, catering to the evolving tastes of health-conscious consumers. The future of franchising in the Middle East will likely witness an increased emphasis on nutritious and environmentally friendly offerings to a wide range of target audiences.

Tech-savvy dining experiences Technology is reshaping the dining landscape, and the Middle East is at the forefront of this tech-savvy transformation. Franchises are increasingly integrating technology into their operations to enhance the customer experience. From mobile apps for convenient ordering to innovative payment methods, the future of restaurant and coffee-shop franchising in the Middle East is undeniably tech-infused. The convenience of online ordering and the efficiency of delivery services are becoming pivotal factors for franchises seeking to stay ahead in a competitive market.

Cultural sensitivity Characterized by diverse cultural nuances and preferences, the Middle East demands a nuanced approach. Successful franchises understand the importance of adapting their menus and marketing strategies to align with local customs. Whether it’s by introducing specialty dishes inspired by the region’s culinary traditions or incorporating cultural elements into the ambiance, franchises that prioritize cultural sensitivity will be more strongly positioned for success in the Middle Eastern market.

Diversification beyond borders While Middle Eastern cuisine holds a special place in the hearts of locals, there is an emerging appetite for diversity. Franchises offering a spectrum of international cuisines alongside beloved local flavors are attracting a broader customer base. This diversification not only caters to the cosmopolitan nature of Middle Eastern cities, but also captures the attention of a wider range of customers, including expatriates and tourists.

Strategic locations

A safe and hygienic future

The significance of location cannot be overstated in the restaurant and coffee shop business. Franchises are reaping the rewards of strategically positioning themselves in areas with high foot traffic, such as shopping malls, business districts and popular tourist destinations. As urbanization and development continue in the Middle East, identifying and capitalizing on prime locations will remain a crucial aspect of franchising success.

In the aftermath of the Covid-19 pandemic, health and safety has become of paramount concern to consumers. The future of franchising in the Middle East will likely see an ongoing emphasis on maintaining high standards of cleanliness and safety. Franchises that prioritize health protocols, offer contactless options and create a safe dining environment will continue to build trust and loyalty among customers.

Choosing the right consultant

F&B franchising in the Middle East is unquestionably dynamic, shaped by global trends, in-store experience, local preferences and technological advancements. Support and training A thriving franchise relies on consistency, necessitating a robust support system for franchisees. Franchisors investing in comprehensive training programs and ongoing support mechanisms contribute to the overall success of their franchisees. This includes clear communication on commercial terms, such as franchise fees, royalty payments and other financial arrangements. Transparent and mutually beneficial commercial terms form the bedrock of a successful and enduring franchisor-franchisee relationship.

Gauging consumer confidence Economic stability and growth in the Middle East play a pivotal role in the success of the restaurant business. Franchises need to stay attuned to economic trends, adjusting their strategies to align with the financial realities of the region. Understanding and adapting to fluctuations in consumer confidence, spending patterns and economic cycles will be key for sustained success in the Middle Eastern market.

Selecting the right franchise consultant is a pivotal factor in successfully navigating this intricate landscape. A seasoned franchise consultant serves as a guiding compass, with important know-how of the market and competition, aiding entrepreneurs and businesses in making informed decisions on franchise opportunities. From market analysis and site selection to negotiations and contract reviews, the expertise of a qualified consultant can significantly impact the success trajectory of a franchise. This partnership with a proficient franchise consultant is a strategic imperative for those seeking to navigate the complexities of the Middle Eastern market successfully. F&B franchising in the Middle East is unquestionably dynamic, shaped by global trends, in-store experience, local preferences and technological advancements. As the region continues to develop and grow, franchises that embrace diversity, prioritize health and sustainability, and adapt to changing consumer behaviors will be well placed to garner success in this vibrant market. Transparent commercial terms, availability of comprehensive franchise manuals and the guidance of a good consultant will play crucial roles in establishing and maintaining fruitful partnerships between franchisors and franchisees, ensuring a thriving future for the Middle East’s culinary landscape. brandportunity.com

FEB-APR 2024 | HOSPITALITY NEWS ME

A LOOK AT THE STATE OF THE HOSPITALITY INDUSTRY WITH

RABIH FAKHREDDINE

Rabih Fakhreddine, founder and CEO of 7 Management, has always had a passion for the food and entertainment industry. As a trailblazing restaurateur, he evaluates the state of the industry and shares a few trade secrets.

How would you describe the current state of the industry and what trends do you foresee in its growth globally? The F&B industry is currently experiencing dynamic growth, driven by evolving consumer preferences and technological advancements. Firstly, there is a strong trend toward health-conscious, sustainable and locally sourced products, reflecting growing awareness of health, environmental concerns and food provenance. Moreover, plant-based alternatives and functional foods are gaining popularity. Additionally, innovative food technologies, like labgrown meats and AI-driven personalization in nutrition, are on the rise. Furthermore, globalization continues to influence culinary diversity, thereby introducing new flavors and fusion cuisines. Looking ahead, sustainability and technology integration will likely remain key drivers in shaping the industry’s future growth.

In your view, what are the primary challenges faced by the industry in the UAE and KSA and how can they be addressed? In the UAE and KSA, the F&B industry’s primary challenge is intense competition. Thus, it necessitates creativity and distinctive themes to stand out. Firstly, businesses can thrive by innovating unique dining

experiences and concepts that resonate with cultural and contemporary trends. By crafting memorable themes with tradition and innovation, establishments can stand out in vibrant markets, delivering unparalleled service and experiences. To overcome challenges, businesses must invest in market research and customer engagement for a compelling brand narrative and ambience development.

Based on your insights, what are your projections for the future growth of the industry, both globally and specifically in the UAE? Globally, the industry is set for innovative growth, fueled by technology, sustainability and health trends. Firstly, in the UAE, the sector is likely to see substantial growth driven by diversification policies. Notably, a focus on sustainable practices and a shift toward local production. Moreover, technological advancements, including AI and vertical farming, will play a crucial role both globally and in the UAE. Additionally, the industry is also expected to adapt to changing consumer preferences and environmental challenges. There is an emphasis on eco-friendly initiatives and meeting the demands of a healthconscious population.

Are there any upcoming developments or trends that businesses should prepare for in the coming years? The industry’s businesses should prepare for trends like increased sustainability and eco-friendliness. In addition to the rise in health and wellness awareness and the growing popularity of plant-based and alternative proteins, as well as the surge of technological integration, including AI and blockchain. E-commerce growth, global culinary appeal, regulatory compliance, personalized consumer data use, local sourcing and addressing food security are crucial considerations for success. Adapting to these trends is crucial for success in the rapidly evolving industry landscape.

What are 7 Management’s latest expansion plans? Well, 7 Management is actively broadening its presence, launching new locations across the UAE, Qatar, Greece and Lebanon. We will debut TAMADA in the UAE, in collaboration with Ennismore, at SLS Dubai in late 2023. This venue will be joined by Bagatelle in Four Seasons Astir Marina in Athens in 2024. Moreover, in its expansion into Saudi Arabia, 7 Management will operate seven themed restaurants for Joël Robuchon on NEOM’s luxury island of Sindalah. 7management.me

HOSPITALITY NEWS ME | FEB-APR 2024

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MORE THAN 20 LEBANESE CONCEPTS

WITH GLOBAL POTENTIAL Lebanon has an impressive track record for producing successful entrepreneurs, including F&B business leaders who have taken their concepts to new heights worldwide through franchising. HN is delighted to shine a spotlight here on six Lebanese companies offering a multitude of exciting partnerships for their concepts, which range from casual and high-end restaurants to lounge bars and beach clubs. AL ABDALLA Company and concept available for franchise Al Abdalla is a Lebanese chargrilled chicken restaurant chain, launched in 1999, which aims to become the biggest in its field globally by 2035. Founded: November 1999. Cuisine: Lebanese chargrilled chicken. Country of origin: Lebanon Owner’s name: Hussein Al Abdalla Initial franchise fee: USD 50,000 Benefits: Trademark, marketing, consultation, training and high ROI (20-30% profit) A word from the owner: “Thrilled to expand the Al Abdalla legacy globally, serving our renowned grilled chicken. Join us on this culinary journey - authenticity, quality and success define our franchise partnership.” Number of outlets per country Current: Lebanon (16), UAE (3), Iraq (2) and Qatar (2) Opening soon: Oman, Greece and Germany.

Zalka, Lebanon

Tyre, Lebanon

Hamra, Lebanon

Batroun, Lebanon

B&K HOLDING

Habib Beirut Erbil, Iraq

La Brasseria, Dubai Marina, United Arab Emirates

HOSPITALITY NEWS ME | FEB-APR 2024

Company: B&K Holding was founded in 2017 to provide unique F&B experiences, from Lebanese, Italian and Japanese restaurants to food halls. Its portfolio includes renowned concepts such as: Habib Beirut, Azzurro, Suburbia, Karam al Bahr, Olivo, Mikel Coffee company, Wok & Roll, Shawarma Box, Chikky Chick, 8 Cuts, Happy Cream, Cheezy Burger, Salsalada, Man2oushe w noss and many more. B&K Holding has a presence in six countries across 12 brands with a proven track record. The group is now expanding further across the region and in Europe. Concepts available for franchising Habib Beirut: traditional Lebanese cuisine, including breakfast, mezze and barbecue, in a casual setting (2017) La Brasseria: elegant all-day dining concept, combining Mediterranean and European cuisine, set to open in Dubai Marina and Sharjah in 2024. Country of origin: Lebanon Owner’s name: B&K Holding Initial franchise fees: depends on location Benefits: delivering unmatched culinary experiences, dedication to providing consistent quality in food and service, collaborating with skilled chefs. A word from the owner: “Following on from Habib Beirut’s success, our goal is to have 15 Habib Beirut restaurants worldwide by the end of 2024.” Number of outlets per country Current: UAE (5), Iraq (2), Jordan (1), Bulgaria (1) and Oman (1) Opening soon: Cairo, Egypt; Muscat, Oman; AL Ain, Kalba and Khor Fakkan, Sharjah, UAE; and Baghdad, Iraq. Website: bandk-holding.com

SPREADING LEBANESE CUISINE TO THE WORLD!

Mouth watering moments await you...

Dubai Marina - Silverene tower A

www.bandk-holding.com

Ge t i n touc h fo r fra nc hise opportunities E mail:franchise@bandk-holdi n g.co m

SPECIAL REPORT

FRANCHISE

7 MANAGEMENT Company and concepts: Since 2011, 7 Management (7M) has pioneered hospitality development worldwide, crafting outstanding concepts and acclaimed brands, leading in restaurant, lounge, bar and club operations regionally. Concepts are: The Theater; February30; Limonata; Lucia’s; Antika; Sayf; Seven Sisters; Café Beirut; Black Flamingo; B018; Parasol; and Tamada. Already franchised concepts available for franchising Lucia’s: Italian cuisine (Doha) Antika: Levantine fusion of Arabic/Lebanese cuisine (Doha) Country of origin: Lucia’s, Dubai, UAE (2022) Country of origin: Antika, Beirut, Lebanon (2016) Owner’s name: Rabih Fakhreddine Initial franchise fees: N/A Benefits Antika: embodies Lebanon’s history with Levantine cuisine and Lebanese flavors. Offers rich interiors, live shows and a memorable dining experience in Beirut, Dubai and Qatar. Lucia’s: can host up to 638 guests, indoor/outdoor seating available. Stunning Capri-esque aesthetic and sophisticated yet authentic menu selections. A word from the owner: “We’re confident Antika and Lucia’s will be a fantastic addition to Doha’s thriving food and beverage sector. Both venues ensure an exhilarating experience with exceptional food, ambiance and vibe.” Number of outlets per country Antika’s: Lebanon (1), Dubai (1) and Qatar (1) Lucia’s: Dubai (1) and Qatar (1) Website: antikaqatar.com

Lucia's, Sheraton Grand Doha Resort and Conventional Hotel, Doha

Lucia's, Address Sky View Downtown, Dubai, United Arab Emirates

Lucia's, Sheraton Grand Doha Resort and Conventional Hotel, Doha

Lucia's, Address Sky View Downtown, Dubai, United Arab Emirates

STANDALONE GROUP

SPINE, Beirut, Lebanon

ELSE, Beirut, Lebanon

ANU, Batroun, Lebanon

HIDE, Doha, Qatar

MR. PANTHER, Lagos, Nigeria

HOSPITALITY NEWS ME | FEB-APR 2024

Company: Standalone Group is an investment and brand management company that creates, owns and manages restaurants and nightlife venues. Established in 2017, the group is currently planning to expand five F&B brands. Concepts available for franchising SPINE: unorthodox lounge bar, established in 2018 in Beirut, Lebanon ANU: bohemian restaurant/bar, established in 2021 in Beirut, Lebanon HIDE: nightclub and events venue, established in 2022 in Doha, Qatar ELSE: fusion restaurant and cocktail bar, established in 2023 in Beirut, Lebanon MR. PANTHER: high energy restaurant/bar, established in 2024 in Lagos, Nigeria Owner’s name: Salim Ghanem Initial franchise fees: determined by various factors, including the franchisee’s portfolio, the country and location of the franchise and the expansion. Benefits: pre-opening support; developing design and layout; providing full-fledged franchise documentation to franchisee; sales & marketing; training; quality control; brand communication; and management system update. A word from the owner: “Investing in a franchise can be a lucrative opportunity. One option offering a surefire recipe for success is buying a franchise of a restaurant with a proven track record, established credibility and a rich history.” Website: standalone-group.com

Escobar, Dubai

LEBANESE NIGHTLIFE ICON

ESCO-BAR GOES GLOBAL

Escobar, Egypt

Esco-Bar, the celebrated Lebanese bar-restaurant concept by MEC Concepts, takes its global expansion to new heights with the opening of Esco-Bar Coctel y Cocina in Palm West Beach Dubai in 2022. Led by Marc Chehade, CEO at MEC Hospitality, Esco-Bar has firmly established itself with a total of nine outlets, including seven in Lebanon, one in Cairo, and the Dubai addition. The brand is set to open soon another outlet in the UAE( location to be revealed soon), marking its continued global footprint, and is actively seeking franchisees for expansion into the MENA and GCC. Crafting Latin Authenticity across the Middle East Esco-Bar epitomizes authentic Latin culture through its cuisine, diverse beverage selection, intricate interiors, and vibrant ambiance. The casual barrestaurant seamlessly blends flavors from the streets of Colombia to Cuba, transporting guests with lush greenery, pops of yellow, chic lounges, and an inviting outdoor terrace. The interior boasts Hispanic artistry, with verdant décor depicting old LatinAmerican neighbourhoods and neutral wood accents. Esco-Bar's culinary

Escobar, Batroun, Lebanon

offerings feature flavors from Latin American cuisine, including favourites such as fajitas, pollo Cubano, pescado de Esco-Bar, and camarones a la criolla. Lighter snacks include guacamole, calamar a la parilla, and rolitos de salmon y mango. Indulgent desserts like fusion de chocolate and torrijas caramelizadas complete the culinary journey. Esco-Bar’s bar area offers a wide range of cocktails curated in true Esco-Bar style. Highlights include classic Latin Americaninfluenced cocktails like Peruvian-style piscos, the El Hombre Dorado, and Naranja Roja, providing a delightful complement to the culinary offerings.

Future Ventures As part of its ambitious expansion plans, Esco-Bar is set to open soon another outlet in the UAE solidifying its presence in the region. Moreover, the brand is actively seeking a franchisee for its expansion into the MENA and GCC inviting partners to join the Esco-Bar success story. With a total of nine outlets spanning Lebanon, Dubai, and Cairo, Marc Chehade remains dedicated to creating spaces that evoke the best memories. The emphasis on quality food, service, and an authentic atmosphere remains at the forefront of Esco-Bar's global expansion. Escobar-lb.com

FEB-APR 2024 | HOSPITALITY NEWS ME

LOCATED IN LEBANON UAE 16 BRANCHES

3 BRANCHES

IRAQ

2 BRANCHES

FRANCHISE

SOON IN GERMANY QATAR GREECE OMAN

CHECK OUR MENU

Ideal Branch Size: Ranges from 150 m2 to 250 m2. First Branch Preference: Large or medium size for the first branch in a country; subsequent branches can be in malls. Estimated Establishment Cost: $1250-$1300 per square meter. Opening Fees: $50,000 covering internal designs, consultation, marketing, legal fees, and trade name. Monthly Fees: 5% of total sales revenue for trademark and intellectual property use. 1% marketing fees for advertising and promotion. Franchising Agreement Duration: Minimum 10 years from the agreement date. Training Provided: Program for franchisee employees. Franchisee responsibilities: visas, accommodation, transportation, and costs during training in Lebanon. Design Source: Exclusively from Al Abdalla or specified parties. Expected Profit Percentage: Ranges between 20% and 30%. Raw Material Conditions: Suppliers must meet specified terms of reference. Central Facilities Requirement: Central kitchen, warehouse, and slaughterhouse required for 3 or more branches. Profit on Al Abdalla Products: No profit.

1999

The birth of Al Abdalla Started in Zebdine, Nabatieh. Our distinctive recipes and spicy sauce quickly gained success.

2010

The Success of Al Abdalla After continuous success, competitors started to rise.

2004

The growth of Al Abdalla Al Abdalla went from a small shop to a big restaurant in the same street.

2013

New Branch Al Abdalla opened its second branch in Tyre.

THE JOURNEY OF

2016

The Expansion of Al Abdalla Opened a new branch in Beirut. Later in Chtaura, Chabriha and Riyaq.

2024

The Expansion of Al Abdalla Al Abdalla reached 21 branches.

2021

The Expansion Internationally Al Abdalla took the decision to expand internationally.

SPECIAL REPORT

FRANCHISE

ADDMIND Company: Addmind is a privately owned hospitality group with a distinctive and growing international portfolio of restaurants, bars and lounges, beach clubs, nightlife venues and hotels. Founded: 2001 Concepts available for franchising Iris: lounge offering international cuisine with a Japanese twist Clap: Japanese fine dining restaurant Bazaar: club offering international cuisine Mezcaleria: restaurant lounge offering Tex Mex cuisine with a twist Bar du Port: restaurant lounge offering international cuisine with a French twist Yamas: Greek restaurant offering Greek cuisine Aria: restaurant-club offering Japanese cuisine with a Peruvian twist Aria Pool: pool and lounge offering international cuisine Bdp beach: beach, lounge and restaurant offering Mediterranean cuisine Sucre: Fine dining restaurant offering Argentinian cuisine with a twist Country of origin: Lebanon Owner’s name: Tony Habre Initial franchise fees and benefits: will depend on the concept franchised. Number of outlets per country Lebanon (14), UAE (18), Egypt (1), UK (3), KSA (3), Qatar (1) and Bahrain (1) Website: addmind.com

Aria, Jal el dib, Lebanon

Yamas, Jal el dib, Lebanon

Iris lounge, new waterfront seaside pavilion, Lebanon

Clap, Downtown Beirut, Lebanon

MEC

Escobar, Batroun, Lebanon

Escobar, Dubai

Escobar, Egypt

Escobar, Jounieh, Lebanon

HOSPITALITY NEWS ME | FEB-APR 2024

Company: MEC currently owns and manages four concepts: Esco-bar, a Tex-Mex bar restaurant with nine branches in Lebanon, UAE and Egypt; Kaffeine; Lock Stock; and Stairway, Beirut, Lebanon Founded: 2000 Concepts available for franchising: Esco-Bar Coctel Y Cocina: a cocktail bar with exotic creations that include bestsellers Margarita on the Rocks, Daiquiris and sizzling fajitas. Country of origin: Lebanon Owner’s name: Marc Chehade Initial franchise fees: to be discussed. A word from the owner: “In addition to creating original identities and bold concepts that ensure long life spans, what makes MEC a strong player in a highly competitive field is our ability to identify and envision perfect locations for each new venue in a way that obtains the best possible traffic and exposure.” Number of outlets per country: Lebanon (7), UAE (1) and Egypt (1) Website: escobar-lb.com

AN EXPERIENTIAL CONCEPT BY STANDALONE GROUP In the vibrant pulse of Beirut, Standalone Group stands as a pioneering powerhouse in the hospitality landscape. Since its inception in 2017, this investment and brand management company has meticulously crafted a portfolio of five unique Food and Beverage brands, each serving as a testament to their unwavering dedication to refined quality and delivering unparalleled experiences. In the heart of Standalone Group's philosophy lies a commitment to providing distinctive offerings that go beyond the ordinary, making each venue a unique expression of their vision for exceptional hospitality. These establishments include: 1. ELSE - A Fusion Restaurant and Cocktail Bar 2. SPINE - An Unorthodox Lounge Bar 3. ANU - A Bohemian Lounge Bar 4. HIDE - A Nightclub & Events Venue 5. MR. PANTHER - A High Energy Restaurant Bar (set to open in June 2024) Led by a visionary CEO, Salim Ghanem, with 25 years of industry expertise, Standalone Group operates with integrity at its core. The journey began with SPINE, acclaimed internationally, and the group's latest addition, ELSE, embodies the essence of unorthodox design.

ELSE - A Secret Retreat: Nestled in the city's rhythm, ELSE is more than a restaurant; it's an elixir of excitement and a celebration of the extraordinary. Masterfully designed by Gregory Gatserelia, the space seamlessly shifts from static fine dining to a dynamically activated environment. With polished copper, perforated panels, and amber velvet curtains, ELSE invites patrons into a realm of unparalleled charm. Tickling the palate with a meticulously curated menu blending Contemporary, Japanese, and Fusion cuisines, ELSE transforms into a culinary odyssey. A seating capacity of 90, including a bar for 20, extends an invitation to connoisseurs. ELSE's design sophistication is curated through curved ceilings, bespoke furniture, artisanal lighting, innovative surfaces, crafted tableware, precision bar equipment, and functional art acoustic panels. Each product encapsulates the essence of ELSE, elevating the space into a realm of design sophistication and culinary excellence. In conclusion, Standalone Group's ELSE is not just a venue; it's a testament to the group's unwavering dedication to creating unforgettable experiences. Anchored in the memory of its guests, ELSE redefines the boundaries of hospitality, inviting patrons to indulge in the extraordinary.

FEB-APR 2024 | HOSPITALITY NEWS ME

SOLUTIONS

MANAGEMENT

In collaboration with

HOW TO HARNESS THE DIGITAL AND DELIVERY

DINING TRENDS

Abdul Kader Saadi, founder and managing director of Eighty6, unpacks these two key industry disruptors and explains how restaurateurs can turn tech-led challenges into opportunities. The dining industry is undergoing a radical transformation, propelled by the digital revolution and the meteoric rise of food delivery services. This paradigm shift undoubtedly presents opportunities for restaurants and food establishments worldwide, but also challenges. Understanding the key components of this industry-wide digital disruption is the first step on the path to not only managing it but also capitalizing on the openings it offers.

Capitalizing on digital platforms One of the most prominent trends reshaping the dining landscape is the proliferation of tech-enabled F&B services and the emergence of cloud kitchens. These innovative models leverage technology to streamline operations and enhance efficiency. Cloud kitchens, in particular, are centralized cooking facilities that cater exclusively to online orders. By harnessing the power of digital platforms, these services have revolutionized the way food is prepared, ordered and delivered, creating new opportunities for entrepreneurs and established players alike. This shift has opened up avenues for virtual restaurants, allowing for culinary experimentation and niche cuisines to flourish in the online space. By leveraging data analytics, cloud kitchens can finetune their offerings to cater to specific tastes and preferences, creating a dynamic and personalized dining experience for customers.

Navigating the grocery delivery trend The advent of grocery delivery services has also left an indelible mark on the dining industry. Consumers now have the convenience of ordering fresh ingredients and ready-to-cook meal kits from the

HOSPITALITY NEWS ME | FEB-APR 2024

comfort of their homes. This trend has implications for traditional dine-in restaurants, with consumers increasingly opting for at-home dining experiences. To adapt to this shift, restaurants can explore partnerships with grocery delivery platforms or consider offering their own curated meal kits, providing customers with the flexibility and convenience they seek. Additionally, integrating grocery offerings into restaurant menus can create new revenue streams and cater to the evolving needs of consumers.

By combining technology with a human touch, restaurants can create a compelling and memorable dining experience.

Mastering tech and delivery Effectively managing the integration of technology and delivery into restaurant operations is paramount to success in the digital age. This involves investing in robust Point of Sale (POS) systems, intuitive ordering platforms and seamless delivery logistics. Restaurants should also ensure that their digital presence, including websites and mobile apps, offer userfriendly interfaces for browsing menus, placing orders and making reservations. By optimizing the tech and delivery ecosystem,

restaurants can streamline operations and provide a seamless experience for customers. Moreover, leveraging data-driven insights from these platforms can inform menu optimization, pricing strategies and marketing efforts, allowing for a more agile and responsive business model.

Prioritizing the customer experience In a digitized dining context, customer experience emerges as a critical differentiator. Beyond the convenience of technology and delivery, diners are seeking memorable and personalized interactions with establishments. Restaurants should prioritize training staff to provide exceptional service, actively engage with customers on digital platforms and gather feedback to continually refine their offerings. Implementing loyalty programs and special promotions can also enhance customer retention and foster a sense of belonging. By curating unique and immersive dining experiences, restaurants can forge lasting connections with patrons, fostering brand loyalty in an increasingly competitive landscape. By combining technology with a human touch, restaurants can create a compelling and memorable dining experience that resonates with customers in the digitized age. With carefully thought-through strategies and a commitment to innovation, the dining industry can not only navigate this disruption but emerge stronger and more resilient than ever before. Looking ahead, culinary artistry and technological innovation will combine to define the future of dining, offering exciting possibilities for both diners and restaurateurs alike. eighty6.shop

MARKETING

In collaboration with

MARKETING IN AN

AI-DRIVEN ERA Combining advanced technology with the hospitality industry’s key principle of guest-centric service, AI is already taking the customer experience to new heights. Ashleigh Donald, co-founder of Halo Business Consulting, explains how businesses can harness this all-important innovation. AI-powered marketing in the hospitality sector represents a significant advancement, merging advanced technology with the industry’s core value of guest-centric service. Looking ahead, we anticipate AI becoming even more sophisticated and integrated. As the sector embraces this AI-driven era, it is not only adapting to a changing technological landscape but also setting new standards for innovation and guest satisfaction. In the ever-evolving hospitality industry, marketing strategies have continuously adapted to meet changing consumer demands and advances in technology. Most recently, the digital revolution has marked a significant shift toward online platforms, social media and email marketing, opening new avenues for personalized guest engagement and emphasizing the importance of data capture. As part of this evolution, marketing initiatives have become increasingly intertwined with operational efficiency and customer experience. This is where AI has been able to amplify efforts, heralding a new era of AI-powered hospitality marketing. AI’s capabilities, including natural language processing (NLP), predictive analytics and detailed guest segmentation, have created opportunities for efficient operations and exceptionally refined personalization. This has resulted in an enhanced customer experience that is reshaping how the hospitality industry connects with its guests.

Understanding AI Comprehending AI and its capabilities is key to understanding its transformative impact on the hospitality industry. AI encompasses several technologies, each with unique applications. Machine learning involves algorithms that learn and make decisions based on data. NLP allows for the creation

of intelligent chatbots and virtual assistants that engage with guests in real-time, enhancing interaction and engagement.

Personalization of the guest experience AI’s ability to process data and extract meaningful insights has enabled a level of personalization in hospitality that was previously far too expensive. With the ability to analyze vast quantities of data, AI enables the creation of a highly personalized marketing approach, ensuring not only that the right message reaches the right guest at the perfect time, but that it emotionally connects with guests and builds increased brand loyalty. By analyzing booking trends, guest feedback and online behavior, AI provides a nuanced understanding of personal preferences and behaviors.

AI’s capabilities have created opportunities for efficient operations and exceptionally refined personalization.

Content creation AI is also having a huge impact on content creation, offering tools and insights that significantly enhance how hospitality businesses connect with their audience. AI-driven platforms can generate everything from unique images to optimized blog posts, although human oversight is needed to ensure content remains on brand. AI’s role also encompasses the realm of social media management. Updated AI-powered platforms can now both generate and schedule compelling posts optimally across various platforms, while analyzing trends and audience interactions.

Refined revenue management Dynamic pricing has been supercharged with the support of AI. The latest tools can support new strategies to rapidly review and analyze much more data, allowing revenue managers to review market demand, competitor pricing and other external factors on a much larger scale. This has led to more refined dynamic pricing models, creating a more responsive and profitable pricing strategy. Additionally, AI-powered chatbots have become invaluable in enhancing guest interaction.

Enhancing operational efficiency AI also significantly boosts operational efficiency, allowing more valuable time for in-person connections between guests and employees. Automating routine tasks reduces the burden on employees. AI plays a crucial role in resource optimization, analyzing data on energy consumption, employee performance and guest preferences.

Ethical considerations and guest trust In an age where AI-driven marketing strategies are increasingly common, ethical considerations and guest trust are paramount. Hospitality brands must ensure compliance with data protection regulations like GDPR and maintain transparency with guests about how their data is used. Balancing personalized marketing with respect for guest privacy is crucial. AI-powered marketing in the hospitality sector represents a significant advancement, merging advanced technology with the industry’s core value of guest-centric service. Looking ahead, we anticipate AI becoming even more sophisticated and integrated. As the sector embraces this AI-driven era, it is not only adapting to a changing technological landscape but also setting new standards for innovation and guest satisfaction. gohalo.co.uk

FEB-APR 2024 | HOSPITALITY NEWS ME

SOLUTIONS

HUMAN RESOURCES

In collaboration with

WAYS TO START READYING

TOMORROW’S LEADERS TODAY

Preparing up-and-coming talent for future leadership roles is key to positioning a hospitality business for further success. Mark Dickinson, of DONE! Hospitality Training Solutions, has some tips on how current leaders can carve a path for others to follow.

Guiding the leaders of tomorrow is the most valuable way in which today’s managers can invest their time. This is because as they lead, guide and grow these up-and-coming talents, they are setting their own organization on the path to future success. However, hospitality managers must first set an example themselves by making an exceptional personal commitment to excellence in leadership. By doing so, they are forging a path for tomorrow’s young leaders to follow.

1-Start with yourself Relentless personal commitment to growth is the primary starting point. Every manager must dedicate time and effort every day to becoming a better person, no excuses or delays. Getting better at who you are will make you more effective and efficient. Build rituals that create excellence within, so that as you face external challenges, you are able to provide a calm, focused and wise response. We are either growing or dying, getting stronger or weaker. If we are not committed to our own growth, then we will not have much to offer tomorrow’s leaders. It is we, the current leaders, who set the pace. We must embrace the understanding that we will see only a reflection of our own efforts within those who follow us.

2-Give important tasks to others Expanding your time to undertake valuable activities is only possible if others are carrying the burden with you. Every person that participates in your activities is a person that you are training to lead. By giving, measuring and

HOSPITALITY NEWS ME | FEB-APR 2024

following up with team members you are preparing them to become leaders who are mature, ready to share and who are practiced in the art of embracing others. The how is not as important as the what, and the what will only appear from the why. All of this can often only be understood through building participation in key action points. A courageous and fearless approach to raising talented people to become the new leaders is noble and admirable. It must form part of the core activities of every existing leader.

3-Learn to listen The greatest leaders are the ones that listen and this lesson must be handed on to those who are being prepared to take the reins. The ideal scenario features a willing and passionate individual with a willing mentor who is skilled in asking questions and listening. This will create a first class feedback loop, where all parties grow together and new leaders naturally emerge.

Leaders who work to encourage and build their teams will be setting an admirable pattern for future leaders to emulate.

4-Engage with sincerity There are several advantages to removing the invisible work/life, professional/personal barriers and engaging with people authentically as whole individuals. The majority of today’s managers and leaders had only a general idea of what they wanted to attain when they began their careers within the industry. As current leaders, we must reach out to our people in genuine ways that make others feel highly valued. They need to feel that their role contributes to the success of the organization and that the organization is there to support them in times of need. Leaders who work to encourage and build their teams will be setting an admirable pattern for future leaders to emulate.

5-Share your knowledge We can only understand through experience, as can our future leaders. It is our duty and responsibility to pass on our knowledge, including our mistakes, to as many others as we can. This will enable them to grow and become the people to whom we are happy to hand the baton. We can then cheer them on confidently as they take the business to even greater success. done.fyi

GREEN

TARGETING ZERO

FOOD WASTE IN THE HOSPITALITY INDUSTRY Paul Newnham, executive director at SDG2 Advocacy Hub, explains why creating a sustainable food system is a win-win all round. Sustainability. Food loss. Food waste. These aren’t just buzzwords we hear now in mainstream discourse – rather, they are important issues that affect the lives of millions of people and our planet. And they should be taken seriously. The cost of any food goes well beyond what you pay and what is lost when you waste it. If you look across the entire food system and how food reaches your plate, you’ll see costs - nature, labor, energy and financial - related to the farm work that went into producing it, the toiled land, the CO2 emitted, the packaging used and much more. All to reach the eater.

environment. By reducing food waste, we reduce greenhouse gas emissions, slow environmental degradation and nature loss, improve food availability and distribution, and save money. The positive impact would be experienced by not only nations and governments, but also businesses, communities and individuals. The hospitality sector, whose contribution to food waste is at least 12 percent, according to recent research, has a big role to play, which it can do by working toward food waste prevention, mitigation and management.

Facing the facts and figures The stakes are high and the facts speak for themselves. One-third of the world’s food is wasted; that’s over 1 billion tons of food per year, which is enough to end world hunger four times over. The UN Environment Programme has estimated that 8-10 percent of global greenhouse gas emissions are associated with food that is not consumed. Meanwhile, nearly 828 million people are food insecure, 3.1 billion don’t have access to a healthy diet and a global climate crisis threatens the ability of our planet to grow food. With the world’s population estimated to climb to nearly 10 billion by 2050, food waste is not a luxury we can afford.

Knock-on benefits The anticipated benefits of addressing food waste are significant, ranging from overall improvements in global food security to positive impacts on our

With the world’s population estimated to climb to nearly 10 billion by 2050, food waste is not a luxury we can afford.

Chefs blazing trails The good news is that today we have many of the tools we need to implement more sustainable practices to avoid food waste and loss in establishments. Through the Chefs’ Manifesto, a chef-led project that brings together more than 1,000 chefs to explore how they can help deliver a sustainable food system, many

pioneers are leading by example. Conor Spacey, through FoodSpace Ireland, has transformed the way producers and F&B companies package and store food, by implementing a zero waste policy and strong sustainability criteria. His book ‘Wasted’ also shares how to run a completely waste-free kitchen. Chef Sohini Banerjee runs-zero waste supper clubs, educating diners on using the whole ingredient. Chef Giselle started Cream of the Crop offering artisan gelato made from surplus food.

AI assistance There are many existing food management software programs available now to help manage food supply and distribution, such as Winnow, an AI tool to help chefs run more profitable, sustainable kitchens by cutting food waste in half. Another example is Ne’ma, the UAE National Food Waste and Loss Initiative, aimed at inspiring people to reduce food waste by looking at the entire food chain. The COP28 Presidency food initiative, Climate Conscious Catering for People, Planet and Prosperity, is an inspiring example of taking mass catering of conferences – often associated with significant food waste – and setting supported targets to address both this problem and minimize carbon outputs. This initiative offers an exciting opportunity to create a blueprint for bringing food waste under control at large events and gatherings. sdg2advocacyhub.org

FEB-APR 2024 | HOSPITALITY NEWS ME

PRODUCT ZONE

EQUIPMENT

TODAY’S PACKAGING

TRENDS UNWRAPPED In a competitive market, the packaging and presentation of products can make or break sales, giving one brand an edge over its rivals. HN caught up with three packaging professionals to learn more about what’s shaping this key industry, from leveraging AI to maximizing capacity.

These are: 1- Sustainability: consumers are putting pressure on their preferred brands to shift toward sustainable packaging materials like bioplastics, compostable materials and recyclable options, to reduce environmental impact. 2- Price sensitivity: consumers are cutting back on their expenses due to inflation, leading to brand owners becoming more price efficient and investing in less costly packaging materials, such as mono materials.

SOHA ATALLAH LibanPack director and founder/ WPO vice president LibanPack /WPO libanpack.org –worldpackaging.org atallahsoha

Game-changing trends There are five trends that I believe are currently reshaping the packaging landscape, influencing consumer choices and driving innovation within the industry.

HOSPITALITY NEWS ME | FEB-APR 2024

3- Smart packaging: the integration of technology into packaging, such as QR codes, radio-frequency identification (RFID) tags and sensors, is transforming traditional packaging into smart, interactive solutions. These technologies enable better traceability, product information and even real-time monitoring of product conditions. 4- Minimalist designs: clean and minimalist packaging designs that prioritize functionality and convenience are becoming more popular. Consumers appreciate packaging that is easy to use, store and dispose of without compromising on protection or aesthetics.

5- Personalization: customized designs, limited edition design, the use of special messages and interactive elements on packaging allow brands to interact with their consumers on a personal basis.

Harnessing the power of AI Like other business sectors, the packaging industry stands to gain significantly from AI technology. AI integration promises automation, a key driver that enhances productivity, saves time and reduces costs. By leveraging AI capabilities in areas where its precision and efficiency surpass human capabilities, the packaging industry can streamline processes, optimize operations and achieve higher levels of output and cost-efficiency. Harnessing AI in packaging involves integrating the new technology into various aspects of the packaging process, from conceptualization and the packaging design and production to the supply chain, distribution and marketing. AI can support the packaging industry in areas such as: quality control and inspection; maintenance for packaging equipment; supply chain optimization; personalized packaging; and digital packaging.

The plastic dilemma While acknowledging the prevalent antiplastic movement, we tend to take a balanced, scientifically driven approach when it comes to the packaging material selection for products. Consumer preference for non-plastic materials has surged, but it’s vital to recognize the advancements in sustainable plastic production, including bioplastics and recyclable variants. Plastic offers protective barriers with the ability to add some gazes, such as modified atmosphere packaging (MAP) and other applications that are crucial for enhancing shelf life and curbing food wastage, a feature relatively absent in other alternatives. Our position is to adopt a holistic approach to combat plastic littering and promote sustainable packaging.

cover ingredient descriptions, slack fill-in packages, pricing labels and characterization of package sizes. The FSMA, meanwhile, underscores the industry’s commitment to consumer safety and establishes rigorous standards for successful exports. Understanding the FSMA is a crucial element for consumer protection, which poses a challenge for many, while strategic food packaging requires a market-savvy approach to captivate consumers. Both are intertwined.

Labeled for success

SAM A. JAOUDE CEO MadenLebanon LLC madenlebanon.com madenlebanon

Navigating the regulatory environment In terms of global exports, success in the F&B industry hinges on being able to skillfully navigate regulatory complexities, particularly compliance with the Food Packaging and Labeling Act (FPLA) and the Food Safety Modernization Act (FSMA). The FPLA directs the Food and Drug Administration (FDA) to ensure proper labeling of ‘consumer commodities.’ It mandates disclosure of net contents, commodity identity and details of the manufacturer, packer or distributor. Additional regulations

Creating a standout label for F&B products requires a delicate balance between creativity, brand identity and regulatory compliance. There are several factors that should be referenced on a thorough checklist for creating a strong label. These should include: ∞ Understanding your brand ∞ A thorough compliance check ∞ Ensuring an eye-catching design ∞ Checking typography ∞ Highlighting key information ∞ Including certifications and awards ∞ Using sustainable materials ∞ Testing for readability ∞ Thinking about print quality ∞ Doing mockups and prototypes ∞ A final proofing It’s also worth bearing in mind that incorporating FPLA and FSMA compliance into food labeling is not only a legal requirement but also a strategic move to ensure consumer safety and regulatory adherence, and support market success.

Major role for white-label factories White-label factories, complete with certifications such as ISO standards or industry-specific qualifications, provide a guarantee of top-notch quality products. This enhances the reputation of the exporting country and instills confidence in international buyers. The adherence to stringent quality standards contributes to customer satisfaction and positions the exporting nation as a reliable source of goods. This is crucial for accessing international markets. It’s also important to note that international buyers often prefer working with certified factories, since the compliance process is simpler. Once again, this advantage paves the way for smoother market access, expanded business opportunities and heightened competitiveness on the global stage. The positive impact extends to attracting foreign investment in the export sector. Investors seeking reliable and wellregulated manufacturing facilities are naturally drawn to countries with certified factories. Certified white-label factories can save up to 29 percent of the cost of the product and also contribute to the development of robust and sustainable supply chains. This, in turn, facilitates smoother trade flows, reduces disruptions and fosters long-term partnerships with global buyers.

FEB-APR 2024 | HOSPITALITY NEWS ME

PRODUCT ZONE

EQUIPMENT basic economics that most business owners understand. However, the opportunity to utilize their equipment to process products for other companies under their label, known as private labeling or white labeling of products is often overlooked.

JIM KRIGBAUM Chief executive officer 20/20 Development Company LLC 2020DC.com

Maximizing capacity Food manufacturers can benefit from increasing their factory output to 100 percent capacity. However, their own brands and local markets may not be able to handle the necessary volume to achieve maximum efficiency. With capital tied up in equipment, the cost per unit produced reduces with each unit put through the plant, which is

All brand owners are proud of their brand and focus considerable resources on building their company’s brand equity and value, which is a good business strategy. However, if there is unused production capacity, the cost of producing their own brand is high relative to what it could be if the plant were processing at full or at least higher capacity. Packing private labels or white labels puts more products through the factory and lowers the average cost of production, including products that are packed and marketed under the factory owner’s brand.

Creating differentiating factors Some brand owners may object to this principle, claiming they do not want to use their technology or equipment to build a competitor. This is sound logic if their equipment provides a competitive advantage over what is available from other packers. However, in most cases, a processor can create a differentiating

factor between their brand and the product they produce for others. If a differentiating factor cannot be found, there are still opportunities to increase capacity by finding a different market. Selling products where the manufacturer is not responsible for consumer sales, such as direct-toconsumers or chefs, allows for selling the product for less than the brand that needs to be supported with marketing efforts. These could include trade events, website, printed material, social media and others.

Win-wins The only cost for selling private labels is finding the buyer and working with them to meet their quality and price targets, and the cost of production. Increasing the putthrough reduces the overall cost per unit of everything that is processed on that line. If the cost of production is covered, packing with higher efficiency at the plant is a better option than holding out to sell the brand with less efficiency. Revenue from producing extra units (marginal revenue) which exceeds marginal cost (mc) of production contributes to fixed overhead and profits. Therefore, producing that product is good if it doesn’t cannibalize your branded business.

OUT-OF-THE-BOX PACKAGING SOLUTIONS Innovation is the byword in our round-up of the latest packaging ideas to reach the market.

TRAYFORMA BARRPEEL™ Trayforma BarrPeel™ has been developed to replace plastic packages with vacuumed skin packages for food such as meat, fish, cheese and cold-cuts. Available as a flat or shallow tray, Trayforma BarrPeel™ keeps high quality beef or fish fresh longer, while the barrier allows for an easy peeling of the top skin film. STORA ENSO storaenso.com

HOSPITALITY NEWS ME | FEB-APR 2024

PROCERA® NATURAL

TRAYFORMA™ BY STORA ENSO

ProCera® Natural is a patented solution for protecting and showcasing cheese, made solely of natural ingredients, including beeswax. Thoroughly tested over a six-year period, the cheese wax offers a new and sustainable way to mature and package cheeses. ProCera® Natural is available in a variety of colors and formulations. PROCUDAN procudan.com

Trayforma™ is the original paper-based pressed tray material for replacing plastic and aluminum. Its functional barriers and guaranteed food safety and taste, and odor neutrality allow it to work conveniently, from freezer via oven to table. Trayforma™ can be customized to exact sizes and is suitable for microwaves and conventional oven trays. STORA ENSO storaenso.com

AMPRIMA® AmPrima® is designed to be a more sustainable packaging choice for dairy brands, with no compromise on performance. Suitable for block cheese, grated cheese, mozzarella and yogurt, AmPrima® meets the many requirements of packaging for dairy products, from preservation and extending shelf life to avoiding leaks and providing clarity and print quality. AMCOR amcor.com

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PRODUCT ZONE

FOOD

INDUSTRY EXPERTS SHARE THEIR MUST-EAT MEAT IDEAS

FOR TODAY'S MENUS

Changing consumer demands and broader industry trends have seen big changes in the meat dishes finding their way into commercial kitchens and onto menus. HN grilled seven experts on the latest developments they’ve noted, from the nose-to-tail cooking phenomenon to fusion creations and the glorious lesser-known cuts that are finally achieving well-deserved recognition.

JOE BARZA Culinary consultant and owner Joe Barza Culinary Consultancy joebarza.com chefjoebarza

HOSPITALITY NEWS ME | FEB-APR 2024

A global approach

Flavorful cuts

There are several trends making waves in the meat segment, with global flavors and fusion leading the way. Think jerk flavor with kim chi salad, for example, where diverse cuisines are blended together. Chefs are experimenting with international spices, sauces and cooking techniques to create unique and diverse beef dishes. They are also exploring alternative cooking methods, such as sous-vide, smoking and braising, to achieve different textures and flavors in beef dishes. Dry-aging beef has become a popular approach to enhance flavor and tenderness. Other trends of note include a focus on artisanal and craft approaches and customization, with chefs allowing diners to choose preferred cooking styles and accompaniments. Significantly, a rise in street food and casual formats is making high quality beef accessible in more casual settings. Another trend in evidence is restaurants incorporating interactive elements into their beef dishes, such as tableside grilling and carving, or presentations that engage diners in the processes involved.

We are seeing a growing interest in utilizing alternative cuts in the kitchen, with chefs exploring lesser-known, flavorful cuts. These include chuck short ribs which are fantastic when braised, and shank, which is often used in soups or osso buco. While ground beef immediately prompts ideas of burgers, there are other blends and applications for it, in dishes like Japanese katsu and kafta, for example.

Creating a wow factor The starting point has to be using top quality ingredients, like the Certified Angus Beef ® brand. Bringing creativity to dishes by experimenting with innovative techniques and methods will help to give a wow factor. I’m also a great believer in the importance of storytelling – for example, we ensure the story of our top quality beef is fully understood, from its taste and source to its certification. Striving to achieve consistency must also be a priority.

Alternative ideas

KAMIL BOULOOT Head of culinary & operations ME Seagrass Boutique Hospitality Group kamilbouloot.com kamilbouloot

One of the most prominent current trends is the growing use of non-traditional cuts of beef. This doesn’t mean that traditional favorites, such as sirloin, fillet and ribeye, risk being abandoned – rather, they are being supplemented with alternative cuts. These cuts, which include flank, rump, oyster blade and skirt, require greater creativity in preparation and serving techniques. Additionally, the slow-cooked, smoked meat trend is still going strong. However, it is taking on new flavors, with the integration of ingredients from diverse cultures and the incorporation of innovative spice combinations. In another development, the plate-sharing dining trend has expanded to include meats, with beef cuts being prepared for sharing.

Techniques from A-Z Meat plays a key role in many different types of cuisines and cultures. The varieties commonly featured in most worldwide cuisines are beef and lamb, although pork typically dominates Asian cuisine. Each

Butcher and founder Carna by Dario Cecchini ennismore.com and dariocecchini.com dariocecchinimacellaio

Step-by-step success To make a standout signature meat dish, it is imperative, firstly, to select the appropriate cut for the designated recipe and prepare it using the correct cooking style. The second key point is to create a spice mix and choose a condiment selection that complements the flavor of the meat. A chef must also know and understand what they want to achieve with this dish to ensure their message is conveyed to guests. Oversight of the entire process, from meat selection to the presentation and service of the dish, are additional essential contributory factors.

Rethinking the steakhouse model

The importance of education

I believe we should perhaps be moving from the concept of a super traditional steakhouse to a ‘whole cow house.’ Using all parts of the animal effectively reduces waste. In turn, less waste means that we can use fewer animals and give them more space, which will help with the emission problem that’s such a hot topic today. This is a philosophy I follow. My animals graze and move around freely where they are located in the National Park of the Pyrenees, having done so through the generations for more than 150 years.

Our philosophy is to use each ingredient in the best way possible, including the less noble cuts, like the ones that we use to make our beef, onion and tomato stew, for example, and beef heart skewers. Underrated cuts that spring to mind include beef knuckles, which feature in our popular dish ‘tenerumia in insalata,’ a beef salad that is made from the boiled knees cartilage. Eating wonderful food together undoubtedly adds a convivial atmosphere to the dining experience. There is also a responsibility for butchers to educate customers by explaining that all cuts can be as delicious as each other if they’re from well-raised animals and the meat is prepared properly. Explaining that shoulder cuts need to be braised for the correct length of time is one example.

Back to basics

DARIO CECCHINI

culture also has its own cooking techniques for meats; for example, in Australia, grilling, roasting and pan-frying are the preferred cooking methods for meat, including a typical big juicy steak. Stewing and barbequing are the predominant methods used in the Middle East, such as the popular barbecued meat brochettes, for example, while the Far East is associated more with stir-frying and steaming.

Certain cuts have been forgotten over time, with the result that we’ve ended up concentrating on just a few, easy-to-prepare varieties, such as the T-bone and the fillet, forgetting that historically, animals were slaughtered so that communities could be fed. I feel this is a distortion of how we should be using meat. In my opinion, every part of the animal should be used well, from nose to tail, out of respect for it.

FEB-APR 2024 | HOSPITALITY NEWS ME

PRODUCT ZONE

FOOD Long-term trends

Special touches

Culinary trends come and go, as in any industry. However, there are some that I believe will be around for the long term. Two that spring to mind are: • Sustainability: there is a growing emphasis on sustainable and ethically sourced meat, which includes a focus on locally raised, grass-fed and organic options. • Nose-to-tail cooking: utilizing the entire animal is gaining popularity as chefs explore lesser-known cuts and offal, minimizing waste and showcasing the full potential of each animal.

There are several ways of adding something extra special to a dish and making it stand out from the crowd. Some of the ideas that come to mind are: • Experimenting with flavor profiles: try out different spice blends, marinades and sauces to create distinctive flavors. • Being creative in presentation: a dish’s appearance can greatly enhance its appeal. Play with plating techniques and garnishes. • Selecting ingredients carefully: incorporating local or seasonal high-quality ingredients into a dish will give it a sense of place and freshness. • Varying cooking techniques: explore sous vide, smoking or other modern cooking methods to give traditional dishes a twist. • Adding emotion through storytelling: share the story behind your dish. This could be a source of inspiration or the journey involved in selecting the ingredients. Storytelling helps to create a connection with diners.

Second to none

BOJAN CIRJANIC Executive chef Folly – Gates Hospitality folly.ae follydubai @bojan_cirjanic

Personally, I find secondary cuts interesting to use. I enjoy the added motivation they require when it comes to preparing and presenting them in dishes. Aside from this, it’s a fact that offal is also very tasty, even though it may not be the most attractive meat visually. One example is oxtail, which is often considered underrated due to its tough nature. When cooked properly, however, it becomes incredibly flavorful and tender, making it ideal for stews, soups and braised dishes.

Meeting changing demands

KEVIN JEAN FAWKES Executive chef Six Senses Zighy Bay, Oman sixsenses.com/en/resorts/zighy-bay

In recent years, there has been a notable shift in food consumption patterns and market dynamics within the culinary industry. This transformation is a direct response to changing consumer preferences and an increased awareness of food sourcing and its environmental impact. As a result, there is a surge in demand for meats that adhere to ethical and sustainable practices. This growing demand is evident in the preference for sustainably and ethically raised meats, with an emphasis on qualities such as being grass-fed, freerange, pasture-raised, chemical-free and locally sourced. Together with the rise in the popularity of plant-based and alternative protein sources, this trend reflects a broader movement toward conscious eating and a more environmentally friendly approach to food choices.

Butcher’s secret The story goes that butchers would keep the beef hanger steak for themselves, calling it the ‘butcher’s choice.’ Despite not being as popular as more well-known cuts,

HOSPITALITY NEWS ME | FEB-APR 2024

mainly due to its limited availability (each animal produces only one hanger steak), this hidden gem offers rich, deep flavors and a unique tenderness. Known for its impressive marbling and umami richness, the beef hanger steak is considered one of the best for grilling. It is also a great fit for various dishes, from strongly spiced recipes to delightful marinades.

Culinary traditions Meat-eating has been a part of human history for thousands of years. However, the utilization of meat in various global cuisines is often shaped by culture, religion and geographical factors. Different regions exhibit distinctive cooking methods, flavor profiles and preferences for certain types of meat, with specific cultures even deeming some unfit for consumption. In Europe, for example, there is a higher consumption of beef compared to other countries. Meanwhile, lamb and goat are particularly popular across the Middle East and its culinary traditions. To the East, pork and chicken have always played central roles in Asian cuisine.

A shift in mindset

TAREK IBRAHIM CEO and founder of Umami Restaurants Certified master chef by the World Association Ambassador, Meat and Livestock Australia Celebrity chef on Egyptian and international television cheftarekibrahim; umami.eg; aussiebeeflambme

Some of the cuts that we’ve been talking about for years are finally getting the attention they deserve. One of my favorites is the rump, a boneless, five-muscled primal cut from the back part of the animal. Each piece is completely different in taste and appearance. This provides chefs with a huge number of options and opportunities, like serving an entire restaurant of diners with one cut, if they choose to do so. Some businesses are adopting this method with cuts of their choice, including a steakhouse in London which I know works in the same way with flat iron steak. Admittedly, this process requires skill, flexibility and creativity, alongside a shift in mindset away from the idea of serving only ribeye, tenderloin and striploin, for example.

More than mince Other cuts gaining popularity right now include the flank, which is a beautiful piece of meat, and oyster blade. Both of these

Convenience combined with quality One key trend evident is the emphasis on convenience. In today’s hectic lifestyles, consumers prioritize options that save time and money, without compromising on quality. Home meal replacements (HMRs) align seamlessly with this trend, especially for US beef. These products serve as a swift and convenient solution for busy people. US prime graded beef finds its way into both HMRs and restaurant meal replacement items, which gain further attraction due to their pre-portioned sizes, appealing to consumers seeking to manage calorie intake and reduce food waste.

SCOTT REYNOLDS Assistant vice president of marketing programs United States Meat Export Federation usmef.org; usameat.me usameatme

All in the taste The promotion of awareness about US meat in the Middle East is a multifaceted effort led by the United States Meat Export Federation (USMEF). We collaborate closely with importers, retailers and the foodservice industry to ensure a comprehensive approach to marketing and education. One key aspect of our strategy involves maintaining strong relationships with chef associations. USMEF also organizes frequent master classes featuring renowned experts.

work well in various cooking methods, from roasting to grilling. I’m also delighted to see brisket enjoying a new lease of life. For years, this cut was only really used for mince, but it’s now routinely being prepared in a variety of ways, including smoked – something I’m proud to say I began doing in Jordan 15 years ago.

Window on the world Nowadays we have access to a huge range of ideas for preparing and cooking meat, thanks in part to the internet, which has provided a groundbreaking window on the world, and travel. Today, we can infuse cuisines from across the globe with a variety of flavors, using numerous techniques. With such a choice of cooking methods spanning different cultures at chefs’ fingertips, it’s never been easier for them to find a way of making their meat dishes stand out. From grilling, stewing and braising to frying, smoking, pulling and then glazing, the possibilities are infinite.

To reach consumers directly, USMEF collaborates with retailers in the market. Promotional activities, such as tastings at the point of sale, allow consumers to savor the exceptional quality of US beef.

Prioritizing sustainability A commitment to sustainability is deeply ingrained in the livelihood of beef producers, as their success relies on responsible stewardship of the land and animals under their care. Ninety-one percent of beef cattle operations are family-owned, with 78 percent of beef farmers and ranchers intending to pass their operations on to future generations. The use of range and pasture lands for livestock grazing is widespread. Importantly, these lands are found in all 50 states, contributing to the economic fabric of diverse communities. By championing sustainable practices and embracing a holistic approach to land and animal management, our organization and the US beef industry are actively contributing to the well-being of both the environment and future generations. Additionally, efforts are being made to explore innovative packaging solutions that align with sustainability goals.

FEB-APR 2024 | HOSPITALITY NEWS ME

PRODUCT ZONE

BEVERAGE

WATER:

THE REFRESHING ALTERNATIVE FOR 2024 Water varieties are fast becoming the soft drinks of choice among today’s consumers, meeting rising demand for healthier alternatives to sugary sodas. We asked two experts, Anistacia Barrak-Barner and Mohamad Chaaban, to talk us through the latest industry trends, from appetizing infusions to the bubbliest beverages around. flavored water. This has several benefits, from supporting menu engineering and maximizing ROI to enhancing the guest experience. This can be done serving premium bottled mineral water with mixers such as house-made organic shrubs, fresh fruit, simple syrups, select herbs and spices. Creating the custom flavors in-house ensures a perfect balance, unique taste and visceral experience, tailored to the specific water, meal, occasion and setting.

Sparkling success

ANISTACIA BARRAK-BARBER Water sommeliére Water Apothecary watersommeliere.com watersommeliere

In-house creations I am a firm believer that hospitality businesses should consider offering proprietary, seasonal, local, artisanal botanicals with their bottled fine waters to cater to customers who prefer a

HOSPITALITY NEWS ME | FEB-APR 2024

The global sparkling water market reached more than USD 34 billion in 2023 and is forecast to grow exponentially. This is due, in part, to a noticeable shift in consumer preferences toward healthier beverage choices, in line with the increased focus on health and wellness. Sparkling water is finding favor as a standalone alternative to sugary sodas and artificially flavored drinks, but its versatility means it is also the perfect

luxury ingredient for mixologists making cocktails and mocktails. The ongoing introduction of new products to the bottled water market will undoubtedly support further industry growth.

Match and contrast Pairing water with a meal is really about personal taste rather than right or wrong, although there are some simple techniques of matching and contrasting that are useful to adopt, taking into account the taste and textures. The pH, effervescence and mineral profile of the water can be matched with specific food characteristics, such as umami or sweetness. Generally speaking, low total dissolved solids (TDS) waters pair well with fish, salad and fruity desserts while medium TDS waters tend to pair well with most meals, fowl and soft cheese. High TDS waters, meanwhile, pair well with game meats, steak and rich dark chocolate.

A matter of taste The primary factor that will determine the taste of a particular type of water is the minerals dissolved in it. The initial source - where the water comes from - will also have an effect. In addition, it’s important to bear in mind that every consumer’s experience of drinking a variety of water will be different, since the taste receptors to the brain influence how we, as individuals, interpret flavors.

MOHAMAD CHAABAN Operations manager of CLAP Beirut, IRIS Beirut and ARIA Beirut and Beverage, director of Addmind Hospitality Addmind Hospitality addmind.com mo_chaaban

Ones to watch in 2024 There are several trends evident in the water beverage industry that are currently making waves. These include a rise in the popularity of infused water. Sometimes referred to as detox water, these varieties are available in combinations of fruits, vegetables and herbs, such as watermelon and cucumber, for example, or lemon, ginger and cinnamon. Sparkling water, with added carbon dioxide, is another variety proving popular, alongside mineral water that contains various salts and minerals naturally.

The key differentiators can be described as follows: • Infused water – the taste here depends on the combination of additional elements, including whether these are fruity, sour or spicy. • Sparkling water – as a carbonated drink, sparkling water produces a fizzy sensation in the mouth. It is also mildly acidic, which has an effect on the taste. • Mineral water – the taste here is determined by the minerals collected by the water as it flows down mountains and across soil. • Deionized water – this is less acidic and offers a ‘smoother’ taste.

ALL BOTTLED UP Quench your customers’ thirst with these industry innovations.

KARMA ENERGY WATER Karma Energy Water’s blend of 150 mg natural caffeine and the brain health nootropic Cognizin® provides energy and mental alertness to help you get through the day. Karma Energy Water has no artificial sweeteners, colors, flavors or preservatives, and includes the full recommended daily amount of vitamins C and B-Complex. KARMA WATER drinkkarma.com

Complementary couplings The ideal approach when pairing water with food is to serve a beverage and dish which, together, produce contrasting tastes and flavors, while perfectly complementing each other. For example, bubbly water works brilliantly with the texture and strong flavors of a hot dish, combining to provide an excellent balance in the mouth.

GATORADE WATER The latest addition to both the expanding Gatorade brand and water aisles in shops, Gatorade Water is a new unflavored alkaline water solution on the market for active people. Electrolyte-infused and unflavored, the water undergoes a 7-step filtration process prior to reaching consumers and contains alkaline and enhanced pH levels. GATORADE gatorade.com

DOUBLE DUTCH ELDERFLOWER TONIC WATER This new elderflower tonic water boasts a fragrant, fresh and fruity finish, complemented by a hint of orchard sweetness in its aroma. Like the brand’s other tonics and mixers, the elderflower variety is designed to elevate the flavors of spirits, while also providing a refreshing experience as a standalone soft drink. DOUBLE DUTCH doubledutchdrinks.eu FEB-APR 2024 | HOSPITALITY NEWS ME

PRODUCT ZONE

NEW PRODUCTS

ON THE MARKET A round-up of what’s new and causing a buzz on the region’s F&B scene. SIG NEW FILLING MACHINES SIG, known for providing systems and solutions for aseptic packaging, has now launched its state-of-the-art filling machines in the region. The SIG SmileSmall 24 Aseptic and SIG CleanPouch 25 Aseptic filling machines are available at the company’s center in Dubai and offer F&B firms several solutions, including product and performance testing. SIG sig.biz/ae

ERBA SUPPLEMENTS These plant-powered superfood supplements are designed to elevate everyday wellness routines. Erba is available in three core blends, namely: Woke & Focus; Glow & Flow; and Calm & Clarity. All three blends are flavorless, meaning they can be added to beverages of choice and easily incorporated into daily regimens. ERBA drinkerba.com

SUGARGRAM

NOA ICE CREAM SPOONS AND CUPS The latest offering from this company known for producing green solutions is a range of eco-friendly ice cream spoons and cups. These new products reflect NOA’s commitment to environmental stewardship and creating a greener, healthier future for generations to come, while meeting the demands of an increasingly planetconscious consumer base. noagreensolutions.com

BARISTA K-1 MACHINE The K-1 Machine is the latest innovation from the Barista Espresso coffee brand. Complete with a revolutionary brewing system and offering several flavors, the machine is convenient and easy to use. The K1 is paired exclusively with sealed K-Cup coffee capsules, available in Breakfast and Colombian Blends, both crafted from pure Arabica coffee. BARISTA ESPRESSO barista-espresso.com

HOSPITALITY NEWS ME | FEB-APR 2024

This premium dessert gifting brand offers a wide range of sweet treats that are perfect for all occasions, from bonbons, artisanal gummies and cookies to celebration and tin cakes, alongside its ever-popular cupcakes. Sugargram offers personalized boxes for its products, which are made with the freshest and highest quality ingredients. SUGARGRAM sugargram.me

THE WOOL CONCEPT CARPETS COLOGNE INDELEBILE Created to elevate any premium floor AMENITIES design, while simultaneously offering an unbeatable sensory treat, these 100 percent wool carpets combine luxurious comfort and superior aesthetics. Delightful to the eye and touch, the Wool Concepts’ carpets are crafted from extra-long and, thus, extradurable wool fibers originating from the UK. THE WOOL CONCEPT egecarpets.com

Groupe GM has teamed up with Editions de Parfums Frédéric Malle to launch a second hotel amenity line. The line is inspired by Dominique Ropion’s Cologne Indelebile fragrance and features the same white musk base. Available in various formats, options include body wash and lotion, shampoo, conditioner, bath foam and soaps. GROUP GM groupegm.com

CHOCOMANIA

CHOCOLATE

PECAN BROWNIES In this recipe, Chef Alexandre Bourdeaux adds extra taste and texture to one of the most popular baked treats on every pâtissier’s list by giving it a deliciously nutty twist.

For the brownie Ingredients 300g butter 225g Callebaut 70-30-38 240g whole egg(s) 240g brown sugar 150g flour 240g roasted pecan nuts

Preparation Melt the butter and chocolate together. Lightly whisk the eggs in a separate bowl, adding the sugar and then the chocolate mixture. Fold in the flour and roasted nuts. Pour into a tray and bake for 12 minutes at 180°C. Melt the caramel and add the salt. Mix well and serve as a sauce over a scoop of coffee ice cream.

For the salted caramel Ingredients 500g basic caramel 3g salt

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

FEB-APR 2024 | HOSPITALITY NEWS ME