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#monalisadecorations www.monalisadecorations.com EMF Middle East: P.O.Box: 267, Jounieh, Lebanon - Tel: +961 (0)9 938732 Info@emf-me.com
EDITOR'S VIEW
Group editor Nouhad Dammous
The vision involves broadening the tourism sector and developing a diversified strategy.
Managing director Joumana Dammous-Salamé Publication manager Randa Dammous-Pharaon Publications deputy manager Rita Ghantous Graphic designer Ibrahim Kastoun Features consultant Rana Freifer Sub-editors Miriam Dunn Lisa Jerejian Account managers Michel Ajjoub, Maha Hasbani, Josette Hikri advertise@hospitalitynewsmag.com Subscription executives Houayda Haddad-Roumman Mirna Maroun subscribe@hospitalitynewsmag.com Circulation coordinator Rita Nohra-Kejijian News news@hospitalitynewsmag.com Published by Hospitality Services LEBANON Borghol Building, Dekwaneh Tel: +961 1 480081 UAE HSME Tel: +971 585098057 info@hospitalityservices.me www.hospitalitynewsmag.com All the information disclosed in the magazine was provided by the parties concerned by each publication and checked to the highest possible extent by the editors. However, the magazine cannot ensure accuracy at all times of all information published and therefore could in no case be held responsible should any information reveal to be false or insufficient. We welcome views on any subject relevant to the hospitality industry, but request that letters be short and to the point. The editor reserves the right to select and edit letters.
TOURISM REVOLUTION IN SAUDI ARABIA • The HOSPITALITY of the Bedouins was legendary. Strangers were welcomed into Bedouin homes with wonderful shows of COURTESY and RESPECT. • HOSPITALITY is regarded as a virtue in ISLAM. It lies at the very basis of the Islamic ethical system, a concept rooted in pre-Islamic Bedouin values and traditions. • Crown Prince Mohammed Bin Salman’s revolutionary Vision 2030 was drawn from Saudi Arabia’s hospitality traditions, on which he built his ASPIRATIONS AND GOALS. The vision involves broadening the tourism sector and developing a diversified strategy to include EVENTS, ATTRACTIONS, HISTORICAL PLACES and NATURAL BEAUTY. CROWN PRINCE MOHAMMED BIN SALMAN’s revolutionary vision - The construction of more than 150,000 hotel rooms over the next three years. Around 70 percent of these hotels will be implemented by the private sector; - SEEK to increase the capacity of the kingdom’s airports by more than 100 million passengers annually. - TARGET to attract 100 million local and international visitors annually by 2030. - THE TOURIST INVESTMENT FUND has been established, with a capital of SAR 15 billion. The fund has also signed memoranda of understandings with local banks to finance tourism projects. - SUPPORT is offered to distinguished and pioneering projects by providing all the aforementioned solutions. The fund, in coordination with relevant government agencies, contributes to providing plots of land for some important and essential projects. Since 1950, LEBANESE AND OTHER EXPATRIATES in Saudi Arabia highly appreciate THE COURAGEOUS AND REVOLUTIONARY AMBITIONS OF MOHAMMED BIN SALMAN, MAPPED OUT IN VISION 2030, and the impressive progress that has already been made.
Nouhad Dammous Editor-in-Chief Docteur Honoris Causa
Hospitality News ME is distributed to trade professionals in the catering and lodging industry in the Middle East.
DEC 2021-JAN 2022 | HOSPITALITY NEWS ME
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In this issue Dec 2021 - Jan 2022
EDITOR’S VIEW
03
Tourism revolution in Saudi Arabia
08 10 16 18 20
In-depth news and interviews from around the region Industry Hotels Food & beverage Chefs Suppliers
24
HORECA Jordan is back
NEWS
17
Tony Kitous
HORECA NETWORK
EVENTS SEEN AND HEARD 26
Success at HOSTMILANO and TUTTOFOOD
WHERE TO BE SEEN 28
Hospitality events calendar 2022
BUSINESS
24
HORECA JORDAN is back
40
KSA in the spotlight
FORECAST 30
Where hospitality is heading
INTERVIEW 34
Chiara Palieri, the brand ambassador of excellence
TOURISM 36
How events are fueling hotel performance
LODGING 38
Hotel F&B versus high-end stand-alone restaurants
40
KSA in the spotlight
42
How Portugal’s restaurant scene is fighting back
44
Influential restaurateurs at the table
48
F&B investment outlook and key trends
50
Step inside the spa
52
The key to driving direct bookings
MARKET UPDATE EYE ON INFLUENCERS F&B ARCHITECTURE AND DESIGN TECHNOLOGY
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@Hospitality_Mag
HospitalityNewsME
SPECIAL REPORT: HYGIENE 55 56 58 60 62
Talking restaurant hygiene Keeping it clean Food safety rules Case study: Hygiene matters in the UAE Clean talk
SOLUTIONS MANAGEMENT 64
Streamlining procurement
66
Increasing efficiency by going paperless
67
Why WiFi?
HUMAN RESOURCES MARKETING
54
Hygiene
64
Streamlining procurement
PRODUCT ZONE EQUIPMENT 68
Small but mighty: kitchen equipment
FOOD 72
The rise of seaganism
BEVERAGE 74
Wine notes
78
Ruby all the way
CHOCOMANIA
FOR UP-TO-THE-MINUTE NEWS FROM THE HOSPITALITY INDUSTRY, VISIT
HOSPITALITYNEWSMAG.COM
Coming issue February - March 2022 • Special report Franchising • Influencers Caterers • Equipment Heavy kitchen equipment • Food Dairy products • Beverage Milk
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Small but mighty: Kitchen equipment
NEWS
INDUSTRY
SAUDI ARABIA TO HOST WTTC’S 22ND GLOBAL SUMMIT END OF 2022 The World Travel & Tourism Council (WTTC) announced that its 22nd Global Summit will take place in Riyadh, Saudi Arabia, at the end of 2022. Saudi Arabia has been leading a new global approach to “redesign tourism” and this summit in Riyadh will see industry leaders gathering with key government representatives to drive support for the sector’s ongoing recovery, moving it to a safer, more resilient, inclusive and sustainable future. The event in Saudi Arabia will follow the next highly anticipated Global Summit, which is taking place in Manila, Philippines, from March 14-16, 2022. His Excellency Al Khateeb, minister for tourism for Saudi Arabia, said: “I welcome the decision to choose Saudi Arabia as the host country for the next WTTC Global Summit in 2022. This is a critical forum for the private sector and government to come together to redesign tourism for the future, and it is fantastic to hold this event in the kingdom. This is recognition of Saudi leadership to help the global tourism sector recover and, importantly, become more sustainable. I look forward to welcoming all WTTC Members next year.” wttc.org
HN EXCLUSIVE: MUZZAMMIL AHUSSAIN, EXECUTIVE VICE PRESIDENT, SEERA GROUP The world is eager to reignite travel and tourism post-pandemic, and the region is no different. HN spoke with Muzzammil Ahussain, executive vice president of Saudi Seera Group, the new name for Al Tayyar Travel Group, one of the largest travel and tourism groups in the MENA region, to highlight the upcoming travel trends. How is Vision 2030 boosting travel and tourism in KSA? With the focus of Saudi Vision 2030 to unlock the true potential of the kingdom’s tourism industry by promoting inbound, domestic and outbound travel services, Saudi Arabia is set to be one of the world’s leading tourism destinations. Our strategy is to entice first-time visitors to discover Saudi and to continue to welcome repeat travelers. The goal of Saudi Vision is to welcome 100 million annual overnight visitors and increase tourism share of GDP to 10 percent by 2030. While the pandemic impacted the tourism sector globally last year, we see strong shoots of revival, especially in terms of domestic tourism. We are confident that with the diverse array of developmental initiatives in the kingdom, we will achieve the goals set by the Vision 2030 strategy for the tourism sector.
How do you think Expo 2020 will impact tourism in the MENA in general and in Saudi Arabia? Expo 2020 is likely to draw significant crowds to the UAE and the Middle East region in general. The event is expected to be a catalyst for tourism. The region will witness higher numbers of first-time visitors, and long-haul travelers will be encouraged to break up their journeys with visits to other destinations nearby. We are currently building dedicated packages, creating a Saudi Arabian experience around Expo 2020. Through our conversations with customers, we have seen a rise in demand and interest in clients visiting Expo to continue their journey in the region by exploring parts of Saudi Arabia, such as Al-Ula. seera.sa Read the full interview on hospitalitynewsmag.com
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TRENDING ON
HOSPITALITYNEWSMAG.COM Terminus Group inaugurates its MENA headquarters in Dubai
Terminus Group has officially inaugurated its first MENA headquarters in Dubai. The inauguration ceremony connected the MENA headquarters with the Beijing and Chongqing headquarters of the company. In 2020, Terminus Group was announced by Expo 2020 Dubai as one of its Official Premier Partners and the only Official Premier Partner from China. The company’s partnership with Expo consists of two phases. For the first phase, the company has provided Expo with its comprehensive AIoT capabilities and solutions, including 152 programmable robots that will deliver services such as sterilizing and catering. In the second phase, following Expo 2020, the company will work with Expo to build a smart city in the District 2020 special zone, assisting the digital and intelligent transformation of the area. terminusgroup.com WTTC: tourism and travel jobs to grow by 18 percent next year
The travel and tourism sector’s continued sluggish recovery will see its year-on-year contribution to global GDP rise by less than one third in 2021, according to new research from the World Travel & Tourism Council (WTTC). The economic modelling was conducted by Oxford Economics on behalf of WTTC and calculated a baseline scenario based on the current global vaccination rollout, consumer confidence and relaxed travel restrictions in some regions around the world. WTTC said that the recovery of the sector has been hampered by the lack of international coordination, severe travel restrictions and slower vaccination rates in some parts of the world. wttc.org WEGO partners with Sultanate of Oman to promote destination to GCC travelers
Wego, one of the largest online travel marketplaces in the Middle East and North Africa (MENA), and Oman Ministry of Heritage and Tourism have signed an agreement to promote Oman’s tourism sites in the GCC region. Oman has opened its borders to visitors from the GCC and recently announced that it is open for Covid-19 vaccine holders from September 1, 2021. The sultanate has eased its travel restrictions but is implementing precautionary measures and following through with the vaccination drive across the country, ensuring safe travel for everyone. Over 550,000 searches were performed on Wego’s platform in Q3 2021 from the GCC to Oman. Out of these searches, 34 percent were from KSA, 27 percent from UAE, 16 percent from Kuwait, 14 percent from Qatar and 10 percent from Bahrain. wego.ae
NEWS
HOTELS
READ MORE ONLINE HOSPITALITYNEWSMAG.COM
KSA THROUGH THE EYES OF HOTELIER HANS SCHILLER industry in Europe, Africa and Middle East has been very enlightening and exciting for me. I learned about several different cultures, which I embraced with enthusiasm.
What challenges are you facing in your role as Hilton Riyadh Hotel & Residences general manager?
Hans Schiller, GM of Hilton Riyadh and Residences, believes that passion and attitude are core factors in success. Here, the accomplished hotelier discusses the Saudi market. What are your thoughts when reflecting on your 26 years of experience in hospitality across the Middle East and Africa? Working in the hospitality field has always been something that I enjoy and I am passionate about. But working in this
Being transparent with the team throughout the pandemic was key for everyone to feel safe. In addition, we activated the blue energy committee to conduct many team-building activities that were appropriate with the pandemic restrictions. These activities definitely excited and motivated the employees.
How do you see KSA evolving as a tourism hub? Hilton is opening many hotels in Saudi Arabia in the years ahead, and I can’t wait to see what the future holds for tourism in Saudi Arabia. Amaala, Red Sea projects, Riyadh and Jeddah season are just a few of the kingdom’s efforts to diversify the economy by promoting tourism. hilton.com Read the full interview on hospitalitynewsmag.com
ENVI LODGES PARTNERS WITH BEYOND GREEN
IN BRIEF Radisson Hotel Group doubles its presence in Makkah, adding nearly 1,000 keys
Radisson Hotel Group announced the signing of three hotels within the Thakher Makkah megaproject, an urban development in the city of Makkah, Saudi Arabia. The new signings will add a total of 992 rooms and apartments, doubling the group’s portfolio in Makkah, a key target growth market in Saudi Arabia. radissonhotelgroup.com St. Regis Hotels & Resorts to debut in Morocco, Oman and Qatar
Solidifying St. Regis Hotels & Resorts’ position as a leader in luxury, the brand expects to expand its existing portfolio of 15 curated resorts, with plans to debut 11 new escapes by 2025 in some of the world’s most coveted leisure destinations, including the Caribbean, North America, North Africa, Middle East and Asia Pacific. St. Regis has 49 open hotels and resorts today, with 29 hotels and resorts in its pipeline, representing expected growth of nearly 60 percent over the next five years in both urban and leisure destinations. In the Middle East, the brand plans to grow its presence in Qatar with the expected early 2022 opening of The St. Regis Marsa Arabia Island, The Pearl, which features architecture influenced by the distinct Andalusian and Arabesque style and offers views of the Arabian Gulf. The brand also anticipates celebrating its entry into Oman in 2024 with The St. Regis Al Mouj Resort in Muscat. Additionally, St. Regis is expected to open a property in Africa, with the debut of the St. Regis Marrakech Resort slated for 2025. marriott.com Dur Hospitality launches Nur by Makarem, a three-star hotel brand
ENVI Lodges has signed a partnership agreement with Beyond Green, a global portfolio of hotels, lodges and resorts representing sustainable tourism leadership. Beyond Green is owned by Preferred Hotel Group, an international leader in the hospitality industry that provides high-performance sales, marketing and technology solutions to independent hotels and resorts. As part of the partnership with Beyond Green, ENVI will also benefit from I Prefer, Preferred Hotel Group’s loyalty rewards program, allowing guests to earn and redeem points in more than 650 hotels and resorts across 80 countries.
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ENVI Lodges launched in September 2021 as the GCC’s first luxury eco-lodge brand and management company. ENVI shares Beyond Green’s core values — nature, culture and community — from its design to its operating philosophy. Upon the completion of a required onsite inspection, every ENVI lodge will benefit from Beyond Green’s global distribution system, worldwide call and sales centers, booking engine, connectivity to OTAs, and 200 luxury travel advisor partners. envilodges.com Read the full interview on hospitalitynewsmag.com
Seeking to redefine affordable hospitality in Saudi through home-grown brands, Dur Hospitality unveiled Nur by Makarem, its new three-star hotel brand during its participation at the World Travel Market London as part of the Saudi Tourism Authority’s pavilion. Nur by Makarem will convert, operate and manage three-star hotels in Makkah and Madinah, providing hotel owners with the opportunity of having their facilities rebranded to correspond with the “Nur” standard, fully transforming the facility and services in record time. Nur’s viable business model will contribute to the sustainability of the three-star hotels sector while ensuring its adherence to international standards. dur.sa
www. l fal eban o n . c o m
FRANCHISE DAY at Expo 2020 DUBAI We cordially invite you to FRANCHISE DAY
“Meet the Creators of Lebanese Franchise Concepts” A Networking Event Organized by the LFA to promote Lebanese-UAE Economic Relations The Lebanese Pavilion at Expo 2020 | Thursday 2 December 2021 | 12:00 PM - 5:00 PM
Contact us on: 01-742134; 71-400533 | info@lfalebanon.com
LFAlebanon
NEWS
HOTELS
OPENED EGYPT
KSA
HYATT REGENCY CAIRO WEST OFFICIALLY OPENS ITS DOORS Hyatt Hotels Corporation announced the opening of Hyatt Regency Cairo West. The 250-room hotel marks Hyatt’s return to Cairo and strengthens its growing footprint in North Africa.
THE HOUSE HOTEL JEDDAH CITYYARD, A LIFESTYLE DESTINATION, OPENS The House Hotel Jeddah CityYard, part of Jeddah’s first lifestyle destination City Yard, opened in the city’s trendy commercial hub – Al-Rawdah.
ACCOR EXPANDS ITS FOOTPRINT IN SAUDI ARABIA BY LAUNCHING FIRST NOVOTEL IN MADINAH Accor is growing its portfolio in Saudi Arabia by partnering with Taiba Investments to launch the first Novotel Brand in the holy city of Madinah. The property includes 394 keys, three F&B outlets, as well meeting rooms and retail space. all.accor.com
Hyatt Regency Cairo West is located within the well-established Pyramid Heights Business Park. hyatt.com
The 114-room hotel is the focal point of the City Yard complex – Saudi Arabia’s first mixed-use lifestyle hub in the city’s upmarket district. The House Hotel is a Kerten Hospitality luxury boutique hotel brand. kertenhospitality.com
QATAR
TURKEY
UAE
STEIGENBERGER HOTELS AND RESORTS TO DEBUT IN DOHA Deutsche Hospitality launched its first Steigenberger Hotel in Doha. The hotel held a soft launch in September and welcomed guests officially in fall 2021.
EMAAR HOSPITALITY GROUP’S ADDRESS HOTELS AND RESORTS DEBUTS IN TURKEY Emaar Hospitality Group’s luxury hotel segment Address Hotels and Resorts is welcoming guests at its first-ever property outside the UAE. The upscale development is part of Emaar Square, located on the Asian side of Istanbul.
STAYBRIDGE SUITES DUBAI FINANCIAL CENTRE INAUGURATED IHG Hotels & Resorts (IHG) and SRG Holding have opened the third Staybridge Suites hotel in Dubai. This 48-story tower is located opposite the Dubai International Financial Centre (DIFC).
The hotel features 206 guest rooms, including 28 suites and a Royal suite. steigenberger.com
UAE
WORLD’S FIRST WARNER BROS. THEMED HOTEL IS NOW OPEN ON YAS ISLAND Abu Dhabi-based Miral, in collaboration with Warner Bros., announced the opening of The WB™ Abu Dhabi. Located on Abu Dhabi’s Yas Island, it is the first-ever Warner Bros. themed hotel and part of Curio Collection by Hilton. Furnishings, with nods to Warner Bros.’ legacy of rich storytelling, make up each of the hotel’s 257 rooms. miral.ae
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The hotel boasts 182 rooms, two dining outlets, an executive club lounge, a spa and much more. emaarhospitality.com
Each of the 360 studios, one-, two- and three-bedroom suites comes equipped with a fully fitted kitchen and living space. ihgplc.com
FOR UP-TO-THE-MINUTE DAILY NEWS FROM AROUND THE HOSPITALITY INDUSTRY GO TO HOSPITALITYNEWSMAG.COM HospitalityNewsME HospitalityNewsME
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OPENING SOON UAE
KSA
MARRIOTT INTERNATIONAL TO OPEN W DUBAI – MINA SEYAHI Marriott International, Inc. announced that it has signed an agreement with wasl Hospitality & Leisure LLC, a subsidiary of wasl Asset Management Group, to bring the W Hotels Worldwide brand to Dubai’s sought-after Jumeirah Beach coastline. The 31-floor W Dubai – Mina Seyahi will feature 318 rooms. Anticipated plans include a new sunset destination experience by the pool overlooking the Mina Seyahi bay, as well as a signature outlet on the 31st floor, with views of Dubai’s world-famous Palm Jumeirah Island. Opening: 2022 whotels.com
SLS ANNOUNCES SLS RED SEA IN COLLABORATION WITH THE RED SEA DEVELOPMENT COMPANY SLS Hotels & Residences, in collaboration with The Red Sea Development Company (TRSDC), has announced the launch of the SLS Red Sea project. The project will create 150 hotel rooms, including 12 suites and 15 villas spanning more than 800,000 square feet of singlestory accommodation. Opening: Q1 2023 slshotels.com
KSA
IHG HAS ANNOUNCED ITS 11TH PROPERTY IN RIYADH IHG Hotels & Resorts has announced the signing of a management agreement with Al Aqeeq Real Estate Development Company, a wholly owned subsidiary of Taiba Investments for Crowne Plaza Taiba Riyadh. The hotel’s 192 rooms and 110 serviced apartments will provide a holistic experience for transient and extended-stay guests alike. The hotel will also have a lobby lounge and an all-day dining and a café. Crowne Plaza Taiba Riyadh will also feature 200 square meters of meeting space, as well as fitness and recreational facilities. Opening: June 2025 ihg.com
HYATT ANNOUNCES PLANS FOR GRAND HYATT THE RED SEA Hyatt Hotels Corporation announced that a Hyatt affiliate has entered into a management agreement with The Red Sea Development Company for a 430room Grand Hyatt hotel on Shaura Island, the hub of the ambitious Red Sea Project on Saudi Arabia’s west coast. The luxury resort hotel will represent the largest of 11 hotels set to open on the island and will occupy a prime position within this innovative tourist development. Opening: end of 2023 hyatt.com
QATAR
IHG TO OPEN INTERCONTINENTAL RESORT RED SEA IHG® Hotels & Resorts announced the signing of a management agreement with The Red Sea Development Company (TRSDC), an affiliate of Saudi Arabia’s Public Investment Fund (PIF), to open the InterContinental Resort Red Sea in the Kingdom of Saudi Arabia. Situated within the premium Red Sea Development destination, the new InterContinental Resort is scheduled to open during phase one of The Red Sea Project’s development. Opening: End of 2023 ihg.com
ROTANA CONTINUES ROBUST EXPANSION BY SIGNING PARTNERSHIP WITH BIN AL SHEIKH HOLDING IN QATAR Rotana announced the signing of a new project with Bin Al Sheikh Holding Group, a diversified Qatari business conglomerate. The project includes the management of the 400-key Arjaan Hotel Apartments by Rotana and 103 keys under The Residences by Rotana brand. The new project will add 503 rooms to Rotana’s existing 1,110 rooms in Qatar. Opening: 2022 rotana.com
DEC 2021-JAN 2022 | HOSPITALITY NEWS ME
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NEWS
HOTELS
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PEOPLE ON THE MOVE
GURNOOR BINDRA JOINS SHERATON MALL OF THE EMIRATES HOTEL AS GM Gurnoor Bindra has been appointed general manager of Sheraton Mall of the Emirates Hotel.
TAMER FAROUK APPOINTED GENERAL MANAGER AT HILTON BAHRAIN Tamer Farouk has been appointed general manager of Hilton Bahrain, which is expected to open in Q1 2022.
TWO NEW LEADERS JOIN GOLDEN TULIP HOTELS IN KSA Golden Tulip Riyadh Hotel in the Kingdom of Saudi Arabia has welcomed Sherif Ezzat as its new general manager. Ezzat began his career with Intercontinental Hotels in Cairo before joining Millennium & Copthorne MEA in 2003, where he gained valuable experience in various roles with the group over a 14-year period.
Prior to this, she held the post of hotel manager at Aloft Dubai Creek. Before Aloft, Bindra worked with Starwood — now part of Marriott — for five years.
Farouk will lead the team in all aspects of hotel operations, from marketing and hotel administration to guest services and satisfaction.
While there, she was operations analyst for south Asia; specialist operations and regional operations manager in India. Bindra also worked for six months as a senior accountant for The Westin Gurgaon.
He brings over 25 years of Hilton experience across Egypt and different GCC countries to the role.
Recently, Ezzat joined the Golden Tulip Riyadh for the preopening and opening period, participating in the design of a newly established Golden Tulip brand, with its upscale standards, and sourced the hotel furniture, fit-outs and operating equipment, to provide modern, fresh, yet simple services to maximize the hotel offering and profitability.
ENVI LODGES APPOINTS PAUL JORDAAN AS DIRECTOR OF OPERATIONS ENVI Lodges announced the appointment of South African hotelier Paul Jordaan as director of operations. He brings with him an experience that very few in the industry can match: among his many achievements, Jordaan was the general manager of five Aman resorts in India, Sri Lanka and Bhutan. He then went on to operate the Six Senses resorts in Vietnam and Oman.
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In another key appointment, Joseph El Ghazal has been handed the role of general manager of Golden Tulip Unaizah. A hotelier with over 40 years’ experience in the hospitality sector, he is well versed in managing, renovating, rebranding and pre-opening hotel properties, and has been a hotel advisor for several private companies in KSA. He brings a solid record of accomplishments in generating profits and knowledge of overall hotel operations.
NIHAT YUCEL MADE GM OF FOUR SEASONS HOTEL ALEXANDRIA Four Seasons Hotel Alexandria at San Stefano has welcomed Nihat Yucel as its general manager. Yucel brings to the table 22 years of Four Seasons experience and a diverse career journey. Yucel started working with Four Seasons Hotel Istanbul in 1999 in the food and beverage department. Then in 2007, he became the food and beverage. In 2010, he took one of his biggest career challenges when he switched to director. of rooms. After two years, he was promoted to hotel manager, Yucel took a position overseas at Four Seasons Resort Seychelles in 2014 in the capacity of resort manager. In 2016, he returned to Istanbul to be the hotel manager at both Four Seasons on the Bosphorus and at Sultanahmet.
JAN KAISER APPOINTED GM OF INTERCONTINENTAL JORDAN InterContinental Jordan announced the appointment of Jan Kaiser as the hotel’s general manager, in a move that sees him take over from Carlos Malliaroudakis. Kaiser's most recent appointment was with InterContinental Colombo, Sri Lanka, where he oversaw the pre-opening preparations of the hotel. Kaiser boasts more than 26 years of experience in the hospitality industry spanning countries that include the UAE, Bahrain, Qatar, Egypt, Thailand, India, China, France, Switzerland and Czech Republic with globally renowned and famous chains, including Movenpick and Shangri-La.
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F&B
JAD ABOU JAOUDE, A LEADING RESTAURATEUR AT THE FOREFRONT OF EXPANSION IN THE MIDDLE EAST With over 20 years of experience, Jad Aboujaoude, a leading restaurateur and avid entrepreneur, has been busy launching a series of new projects under the function of founder and managing director of his new company, Elements Hospitality. In a sit-down with HN, he tells us all about his latest endeavors. What are your most recent projects? We’ve recently acquired from Spain the master franchise development of Salmon Guru, a gastro-cocktail bar that has been
named the highest climber in the World’s 50 Best Bars since 2019. We will open our first branch in Dubai at the ME Hotel, Business Bay, an iconic property designed by Zaha Hadid.
Do you have expansion plans in the pipeline? After the success of TATEL’s expansion throughout Bahrain and KSA, we are aiming to finalize agreements in Dubai and Qatar. The uniqueness of TATEL not only resides in the distinctive partnership with Rafael Nadal, Enrique Iglesias, Cristiano Ronaldo, Abel Matutes and Manuel Campos but also in a gastronomic cuisine that combines strong Spanish character with a stroke of sophistication and innovation.
Furthermore, we are delighted to consult, connect and work on the expansion and franchise of two outstanding brands, 3Fils (Dubai) and Baoli (Cannes), with the wellestablished F&B group Arabian Phenix Entertainment (KSA).
ILILI RESTAURANT, THE LEBANESE FOOD REFERENCE, EXPANDS BEYOND NEW YORK The culinary journey of Philippe Massoud, executive chef, CEO and owner of ilili, is embedded in the rich heritage of Lebanese cuisine and hospitality. Inspired to bring Lebanese food to the forefront, Massoud opened ilili in 2007 in New York City’s Flatiron District. We learn more about the brand and its recent expansion. What can you tell us about the new ilili branch in Washington, D.C.? ilili officially opened its doors in D.C. on October 7. We have a magnificent space at The Wharf, with a warm, festive environment. We have poured our hearts and souls into this restaurant and believe it will make an impact on our nation’s
BARBAR RESTAURANTS EXPANDS IN THE MIDDLE EAST The famous Lebanese restaurant Barbar is expanding its operations in the Middle East. We sat with Ali Ghaziri, Barbar’s COO, to find out more about the brand’s recently announced partnership with Kitch, a cloud kitchen operator, and upcoming plans. Why did you decide to partner with Kitch to open Barbar Dubai? It was a strategic, long-term decision. We took our time because because we wanted an investor and an operator as a partner,
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and Kitch fulfills both roles effortlessly. Expanding rapidly from a brick-and-mortar establishment to a cloud kitchen will help to speed up Barbar's market domination.
What do you think is behind Barbar’s 40-year successful track record? Barbar is a family-run business. We have remained consistent in our service and the quality of food we serve.
Do you have any further expansion plans? Yes, we will be expanding to KSA and Qatar with Kitch and to Egypt, Kuwait, Bahrain and Oman with different partners. eatbarbar.com
capital. D.C.’s restaurant scene has evolved so much in recent years. When I left D.C. in 2005, after working at Georgetown’s Neyla, it seemed to be at the beginning of an incredible surge that has lasted and continues today. We’re proud to be a part of it and feel that ilili has a lot to offer toward the city’s growth.
How has the public responded to the new opening? Better than we could have ever imagined! D.C. has embraced us so warmly, and we are thrilled with the positive response.
Do you have any expansion plans? We are completely focused on D.C. and New York right now, but I do hope that we will be able to think about expanding further in the future. ililirestaurants.com Read the full interview on hospitalitynewsmag.com
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A LEBANESE FOOD AFFAIR WITH TONY KITOUS Tony Kitous’ passion for Lebanese food has helped him build an empire. Here, the founder and chef of Comptoir Libanais Group tells us about his brand and upcoming projects. What can you tell us about your latest openings? We have recently opened Shawa Lebanese grill. Our menu mainly revolves around shawarma and roasted chicken. Shawarma is not very well known in Europe and is not seen as a healthy type of food. I want to change that perception and give shawarma the reputation it deserves. My dream is to make shawarma as popular as the burger, while also letting everyone know that shawarma is healthier.
Is Comptoir Libanais expanding beyond the UK? We opened Comptoir Libanais at Dubai airport, and we are now working on opening at Doha airport in February 2022 and Abu Dhabi airport. We are talking to some local operators about other potential locations in the Gulf, but it is still early days so nothing is confirmed yet. We are still actively looking for passionate local partners and operators in the food and beverage sector all over the Middle East and North Africa.
Do you have any new cookbooks in the pipeline? I am about to release the Arabic version of our latest cookbook “Feasts from the Middle East” with the Lebanese publisher Pierre Sayegh of Librairie du Liban. I’m also trying to find the time to write for my fourth cookbook about Lebanese village food. tonykitous.com Read the full interview on hospitalitynewsmag.com
STAPLE OF THE COFFEE INDUSTRY: CAFÉ YOUNES DIVES INTO THE FUTURE OF COFFEE When it comes to coffee, how has consumer behavior changed post Covid-19?
For years, Lebanese specialty coffee roaster Café Younes has been sourcing premium coffee beans from around the world and offering a multisensory coffee experience through its roasting methods and advanced coffee offering. Amin Younes, managing partner of Café Younes, discusses the latest coffee trends and the brand’s exciting expansion plans.
The most noticeable post-Covid-19 trend is that customers have been replacing their daily office habits with working while at coffee shops. They embraced this habit during the pandemic and realized it was very productive. After all, having your cup refilled every hour while finishing your tasks cannot be that bad!
How are coffee shops delivering the flavor and experience of coffee in different ways? Nowadays, the most aggressive competitor for coffee shops is the home delivery craze that peaked during confinement. In order to regain the edge, coffee shop operators are developing creative coffee preparation methods that cannot be performed elsewhere while maintaining the same level of personal space that clients seek in the comfort of their homes.
What do you make of the current trend for custom-made coffee? At Café Younes, we have always been fervent supporters of customization. We have created and retailed signature coffee blends based on the preference of our clients and introduced coffee beverages after several tastings with our regulars. I remember one of Café Younes’ first flavored beverages, an amaretto-flavored espresso, which saw the light of day in 1998 after many trials involving our guests.
Do you have any expansion plans? Café Younes’ latest addition in Lebanon is in Batroun, where we have a lovely garden space which is part of Mayouli, a charming guesthouse. We expect to secure another location in Dubai for our Black Coffee by Café Younes concept. In addition, we are very excited about opening our first branch in Egypt in December. Stay tuned for further details! cafeyounes.com
FOR UP-TO-THE-MINUTE NEWS ON THE STORIES THAT MATTER TO YOU MOST, read it first on hospitalitynewsmag.com DEC 2021-JAN 2022 | HOSPITALITY NEWS ME
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NEWS
CHEFS
READ MORE ONLINE HOSPITALITYNEWSMAG.COM
THE GRAND HYATT AMMAN WELCOMES NEW CHEF The Grand Hyatt Amman announced the departure of chef Daniele Macioce, who joined the hotel two years ago to undertake the launch of The Lombard restaurant.
Macioce will hand the reins over to the talented Italian chef Federico Carsili, who has 22 years’ experience in kitchen management and culinary arts.
Macioce contributed to turning the restaurant into one of Amman’s hottest culinary destinations. He soon became known for his traditional approach, focusing on the authenticity of flavors and tapping into his vast knowledge of the forgotten dishes of Lombardia, which he learned from his mother.
Carsili has worked at top-notch restaurants and five-star hotels in China, Doha, Romania and Italy. hyatt.com Read the full interview on hospitalitynewsmag.com
NEW EXECUTIVE CHEF JOINS THE H DUBAI The H Dubai announced the appointment of Laurent Petit as its new executive chef. In his new role, Petit will manage all operations for the hotel’s main kitchen. The French chef brings with him over 30 years of experience in the hospitality industry, spanning across Europe, Asia, Africa and the Middle East. Before joining The H Dubai, Petit worked for numerous renowned International hotel brands, including IHG Hotels & Resorts, Accor Hotels, and Shangri-La Hotels & Resorts, to name a few. He started his career in 1986 at La Grande Cascade, one of the most popular Michelin-
NAIL-BITING FINISH FOR S.PELLEGRINO GRAND FINALE After the long wait for the final chapter in this exciting story, the S.Pellegrino Young Chef Academy Grand Finale 2021 took place from October 28-30 in Milan. The S.Pellegrino Young Chef Competitionis the key activity of the S.Pellegrino Young Chef Academy project, launched by S.Pellegrino last year, with the aim of nurturing the future of gastronomy by discovering young talents and empowering them with a plan of education, mentoring and experience opportunities. This edition of the competition was more impressive than ever, attracting applicants from all over the world. A total of 135 young chefs passed the preliminary selections and took part in live cook-offs in front of international jury panels from the participating countries of the 12 regions. The S.Pellegrino Young Chef Academy Competition Regional Winners arrived at the Grand Finale after a mentorship path during which, thanks to the support of a Senior Chef, they were able to refine their signature dishes. Having taken the regional title for UK and
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Northern Europe back in 2019 with his signature dish Humble vegetables, Jerome Ianmark Calayag beat 11 other finalists to become the overall winner of S.Pellegrino Young Chef Academy 2021. The main prize was complemented by three additional awards celebrating different aspects of culinary culture. The first of these, the S.Pellegrino Award for Social Responsibility, was won by Callan Austin, who had made it to the final by winning the regional award for Africa and Middle East. The Acqua Panna Award for Connection in Gastronomy, on the other hand, went to Elissa Abou Tasse, winner of the Africa and Middle East regional award. Her dish, Adam’s Garden, reflects a sharp identity, having flavors that embody the Levant region: Lebanon, Syria and Palestine. It consists of vine leaves mille-feuille filled with burned eggplant cream, salted pine nuts praline and burned lemon pearl, topped over lamb’s testis and pomegranate molasses glazed fig birds with a sauce made from riso venere.
starred restaurants in Paris. He later worked at Hotel Bel Air in France and subsequently moved to London to join the five-star Hotel Intercontinental. He then relocated to the Middle East in 1994. In between his culinary journey in the region, Petit also managed to develop his career in Africa, which exposed him to different cuisines. The chef has also worked in Oman, Bahrain, Egypt, Abu Dhabi and now Dubai, absorbing the traditional Arab culture which he incorporates into his kitchen. hhoteldubai.com Read the full interview on hospitalitynewsmag.com
And finally, the Fine Dining Lovers Food For Thought Award, voted by the Fine Dining Lovers online community of foodies, chefs and gourmet enthusiasts around the world, was awarded to Andrea Ravasio from the Iberian and Mediterranean Countries region. Read the full interview on hospitalitynewsmag.com
The Hotel is superbly located in Tabarja and is merely a few minutes away from the main attractions of the city such as Casino Du Liban. Each of the 129 sea view rooms & suites is designed so that the guest feels very comfortable and has a quiet, relaxing sleep. Bed positions, interior design, color harmony. Attention was paid up to the smallest detail. With 5 different outlets to choose from, your stay at BURJ on BAY will be exceptional and memorable. Our internationally trained chefs are so passionate about cooking, they use the finest ingredients and only serve the highest quality food and drinks. It is this attention to detail that makes all the difference.
ROOMS & SUITES 129 Sea View Rooms and Suites Standard Room Deluxe Room Executive Room Junior Suite Master Suite
FOOD & DRINKS
BANQUETNG
Five outlets offer a wide range of cuisine from French to International satisfying all tastes day and night indoor and outdoor, with a wide range of cocktails and drinks to choose from.
Well-equipped function rooms offering a range of flexible event space and bespoke meeting utilities with special catering packages. Providing personalized services, exceptional food and beverage, parking and Wi-Fi access for events up to 500 delegates.
Tabarja - Kfaryassine, Tel. +961 9 857 555, Fax. +961 9 855 942, info@burjonbay.com, www.burjonbay.com
@burjonbay
NEWS
SUPPLIERS
TASTING SUCCESS WITH BANOPURATOS Serine Jaroudi, regional marketing manager of BanoPuratos Middle East, discusses the road to success, future products and gives us a sneak peek into the latest sustainable products by Belcolade. What is behind the success of BanoPuratos?
network of post-harvest centers, is key to creating superior chocolate.
Over the years, BanoPuratos has been driven by trust within its community and by passion for innovation. Since we are the go-to company, we turn market trends, technologies and experiences into business opportunities.
If you were to invite chefs to try Belcolade products, what would you say?
What can you tell us about the latest sustainable Belcolade products? At Belcolade, we are building a truly sustainable future for cocoa, defined by the Cacao-Trac program, with a game-changing strategy that focuses on tastier chocolate and better value for all, from farmers to consumers. Our exceptional fermentation expertise, with an unparalleled international
Belcolade, the real Belgian chocolate, has the ability to delight chocolate experts, offering the world’s chocolatiers, pastry chefs and bakers a wide range of premium chocolate to inspire them.
Do you have any upcoming projects? Thanks to BanoPuratos’ 100 years of experience in developing products suited to the local market, as well as its expertise within its UAE, we will be releasing innovative products for the region banopuratos.com
SHAMAA: A NEW CANDLE CONCEPT maintenance. You can personalize your board to the hotel colors and theme, and the candles can be replaced throughout the seasons. Now, we even provide the option of replacing some candles with glass tubes to add unique dried flowers in order to enhance the look. The possibilities are endless. We offer an innovative, creative and unique product that will leave an impact on customers and clients dining at your restaurant, passing through or staying at your hotel. Candles bring an instant sense of warmth and class that will be instantly recognized and seen when someone walks into your establishment.
Shamaa, a UAE-based brand offering unique handmade candle boards, is the brainchild of Cynthia Choueiri Bahout. Here, she tells us more about the concept. How can the hospitality and foodservice industries use your products to be on-point? Our candle boards create an instant “wow” factor as soon they are placed somewhere. Picture them placed at the entrance of a prestigious hotel, instead of a flower arrangement that requires constant
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Your candles are handmade in the UAE. Are you able to accept large orders in the Middle East? Yes, definitely! We have spent several months perfecting our product, through trial and error and reviews from clientele. We are confident in our production line and our operation. We personally deal with our manufacturer and follow up with him on a daily basis. We have already catered to very large events and B2B orders for over 100 pieces in Saudi Arabia
Do you have new products in development or any expansion plans? We are currently working toward expanding our product base. We create our products
IN BRIEF Karam Wines shines at 2021’s Top 50 Vineyards in the World
World’s Best Vineyards has unveiled the very best wine tourism destinations across the globe in a ceremony that took place on September 20 at Schloss Johannisberg, Rheingau, Germany. The World’s Best Vineyards list aims to highlight established and emerging wine tourism destinations, and the list is voted by the academy of 600 global wine and travel experts. This year saw 10 new destinations in the top 50, with Karam Wines in Lebanon grabbing the highest new entry, reaching number 14 in the list. karamwines.com
from scratch. It is of the utmost importance that our consumers purchase a product that is safe, useful, beautiful, reusable and noble. Due to this, the process is very timeconsuming. So stay tuned because we are launching a big Shamaa line consisting of products across a broad price range in order to cater to different clients. shamaa.com Read the full interview on hospitalitynewsmag.com
READ MORE ONLINE HOSPITALITYNEWSMAG.COM
EMF AND BARRY CALLEBAUT OPEN THE CHOCOLATE ACADEMY CENTERTM, BRINGING CHOCOLATE EXPERTISE TO THE GROWING MIDDLE EAST REGION EMF and the Barry Callebaut Group, the world’s leading manufacturer of high-quality chocolate and cocoa products, inaugurated the relocated CHOCOLATE ACADEMYTM Center Dubai, which is now at the foot of the Burj Khalifa. This new location and facility will enable chefs and artisans to showcase and develop their talent and skills. As the CHOCOLATE ACADEMYTM Center Dubai is part of the wider CHOCOLATE ACADEMYTM Center network, with 24 academies across the globe, it will provide the best platform to bring renowned chefs to Dubai to inspire, train and advise local artisans. Amine Mebrouki, general manager Middle East and North Africa, said: “The chocolate market is recovering in the Middle East region. The CHOCOLATE ACADEMYTM Center Dubai supports local businesses to find the right chocolate solutions to help them win in the market. From empowering women and young talents, to supporting new concepts: The CHOCOLATE ACADEMYTM Center Dubai is the place to be in the Middle East region for everything related to chocolate.” chocolate-academy.com
MOMENTS OF EXQUISITE SWEETNESS AT VALRHONA’S PARTY On the occasion of the Dubai Expo 2020, and after 18 months of business challenges, Valrhona invited Cercle V members and distributors on October 26 to spend time and enjoy delicious moments with the latest innovations from Valrhona Selection’s
Brands: Valrhona, Norohy, Sosa and Chocolatree. During the party, attendees enjoyed numerous forms of entertainment at SoBe W The Palm in Dubai, UAE. valrhona.com
FOR UP-TO-THE-MINUTE NEWS ON THE STORIES THAT MATTER TO YOU MOST, read it first on hospitalitynewsmag.com
DEC 2021-JAN 2022 | HOSPITALITY NEWS ME
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Advertorial
WHAT A CHEF WANTS Guests at Mais Alghanim do not mind waiting in line, sometimes up to 40 minutes, for one of the 800 seats in the two-story restaurant. The lure is more than a meal; it is an experience defined by quality, from the Certified Angus Beef ® steaks to the atmosphere and service.
Chef Zyad Hilal likens a meal at Mais Alghanim to a French farandole, a community dance where every movement flows. Here, diners, servers and chefs move in time. Forks and knives drum out the evening’s tempo on plates, as trays filled with much-anticipated meals pass left and right. Chef Hilal knows the meal’s crescendo is the Certified Angus Beef ® steaks, be it the tenderloin steaks, piccata with a rich mushroom Duxelles or beef medallions. They make the dining experience all the better. “We always look for quality because our clientele expects it,” Hilal says. “There is nothing better than Certified Angus Beef ® steaks on the menu.” His journey to Mais Alghanim began at campouts during his youth, which led him to culinary school at Ecole Hôtelière in Lebanon. He cooked Lebanese and oriental
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cuisines in Italy and Africa before returning home to Kuwait. He joined Mais Alghanim, owned by Barakat Foods, as the corporate executive chef in 2014. Great guest satisfaction is guaranteed through Chef Hilal’s attention to detail and unyielding focus on fine flavors. When customers started asking for beef dishes at the restaurant, he naturally aspired to serve the finest beef. “The flavor of the tenderloin is always the best for customers, which is why I like it,” Hilal says. “After chargrilling, the Certified Angus Beef ® tenderloin stays moist for guests to enjoy each bite.” Mais Alghanim offers customers more beef options for catering and barbecue menus, such as Certified Angus Beef ® ribeye and strip loin. “We are always keen to develop and enhance our continental menu dishes;
therefore, adding the Certified Angus Beef ® is essential,” he says. “Good food never fails to bring people together.” Mais Alghanim has locations today in Kuwait City and Mahbuola, where customers continue to enjoy Certified Angus Beef ® steaks, and the restaurant’s atmosphere and rhythm.
Who is Certified Angus Beef? The original Angus beef brand. Based in Wooster, Ohio, and owned by family farmers and ranchers, we’re more than just Angus beef. Only the very best makes our cut. We set strict standards to certify every bite is tender, juicy and full of flavor, whether you’re cooking at home or dining at the best steakhouse. It’s why we’re the world’s most trusted beef brand and have been since 1978. For more information, visit CertifiedAngusBeef.com
If it’s not CERTIFIED, it’s not the best.™
Contact your sales representative today. Bahrain:
Fine Foods
Kuwait:
Egypt:
Alyasra Foods Azzad Trading Group United Supply Food Services
English:
Oman:
Jordan:
Qatar:
AM Foods IINC, INTB Frozen Food House Co. Kaylani Food Center
Chef Middle East Oman Chef Middle East Qatar Deliopolis Qatar National Import & Export Co
Saudi Arabia:
Gulfwest Company
UAE:
Aramtec Chef Middle East Abu Dhabi Chef Middle East Dubai Faisal Al Nusif Trading Company Rastelli Global Middle East Transmed Overseas Incorporated
HORECA NETWORK
PREVIEW
HORECA JORDAN
IS BACK Supported by the Ministry of Tourism and Antiquities, Jordan Tourism Board, Jordanian Chefs Association, Jordan Hotel Association and Jordan Restaurant Association, HORECA Jordan is set to attract 10,000 visitors over the course of three days. More than 100 of the top hospitality and foodservice companies will showcase their products and services at the renowned show, which is considered a premier meeting place for trade professionals. HORECA Jordan not only shines a bright light on the latest trends and innovations but also showcases the skills of young chefs, baristas and housekeepers through its competitions and live events.
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HORECA Jordan’s seventh edition returns to Zara Expo Center, Amman, from December 7-9. We take a look at what’s on the program.
At the Hospitality Salon Culinaire, visitors will be able to watch live cooking challenges and display competitions, which will be judged by a panel of international chefs, including: Thomas A. Gugler, Mounir Arem, Joseph Asfour, Charles Azar, Zyad Hilal, Tarek Ibrahim, Yasser Jad, Sudqi Naddaf, Rudolf Van Nunen and Hossam Soliman. As every year, there will also be a Bed Making Competition, judged by Osama Abu Shalanfah, Omar Al-Qudah, Lina Mouasher and Motaz Shahin, and the Al Ameed Barista Competition, judged by Adel Daher, Suzan Hallal, Nawaf Khommaiess, James Lynes and Ahmad Merie.
Thuraya Husseini, chairperson and CEO of the Lawrence & Husseini Consult – the event organizer – says: “We are delighted to be hosting HORECA Jordan, especially as it was not possible to have an edition last year. Welcoming everyone back to Zara Expo is a great honor, and we look forward to showcasing the best of Jordan’s hospitality and foodservice industries, not to mention the country’s rising talents.” horeca-jordan.com
EVENTS
SEEN AND HEARD
SUCCESS AT
HOSTMILANO AND TUTTOFOOD More than 150,000 trade visitors attended HostMilano and TUTTOFOOD, which took place concurrently from October 22-26 at Fiera Milano.
"The gamble of going back to meeting in person proved to be a winner. There was a great desire to do business live,” said Luca Palermo, CEO and GM of Fiera Milano. Indeed, over 2,700 companies participated in the renowned trade show, including Italian agri-food and hospitality businesses of all sizes. In terms of agreements, a new partnership between Filiera Italia and Coldiretti will
promote “Made in Italy” agri-food products around the world in innovative ways, with the aim of doubling the value of exports. On the other hand, the recent agreement with Informa Market, which boasts over 450 events in its portfolio and is a world leader in the trade fair sector, will take Fiera Milano events’ exhibitors to strategic foreign destinations. Among the first events is the participation of Italian companies at the next edition of FHAHoReCA, an initiative
dedicated to food and hospitality, organized by Informa in Singapore. With this edition, HostMilano and TUTTOFOOD have confirmed themselves as platforms not only for business but also for presenting data and research, sharing knowledge and showcasing new trends. host.fieramilano.it
HN explored the exhibition floor in search of the latest innovations. Here's our selection:
RISIBISI THREE RICES Tasty blown sticks, very light and with the typical taste of rice. Produced with white rice, black rice and red rice. A source of fibre and low in saturated fats.
RISIBISI TEFF & RICE Also from Risibisi, these tasty blown sticks, are very light and offer the typical taste of Teff. A typical cereal from Ethiopia is gluten-free. A source of fiber and low in saturated fats. VALLEDORO S.P.A. valledorospa.it
AURELIA WAVE UX O! MOON BY SANTOS BREGAÑA In this set of great Symbolism, Spanish designer Santos Bregaña evokes the senses, providing light and thus amplifying the qualities of all recipes. Very distinct pieces, combined with an organic balance that will leave no one feeling indifferent.
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VERVE Timeless and universal, the concentric embossed stripes are the central element of the Verve collection. Yet this successful ingredient is reinvented through a dynamic design, giving these pieces a wavy vibe, making them distinctive. VISTA ALEGRE vistaalegre.com
Aurelia Wave UX incorporates new technology that offers maximum flexibility when preparing drinks. ITS (Independent Temperature Setting) technology enables control that’s independent of the temperature of every group to obtain optimum handling of simultaneous preparation of different drinks on the menu, whilst keeping high quality standards and consistent levels of service.
OSCAR MOOD Oscar Mood is the machine that is specially designed for all those who love to taste espresso and milk-based drinks. The machine adapts to the mood of different environments with a range of four different colours to choose from: black, guacamole, taupe and red. NUOVA SIMONELLI nuovasimonelli.it
MKN FLEXICOMBI WITH SMOKE INSIDE – INTEGRATED SMOKING FUNCTION
MYTHOS
BLACK EAGLE MAVERICK The Black Eagle Maverick is an intelligent, sustainable and user-friendly coffee machine. In the Black Eagle Maverick, the boilers are made of stainless steel and have a reduced volume (from 14 to 8 liters). One key feature is their ability to maintain a high pressure (2.1 bar) and thus release high quality dry steam. Also, the advanced Steam by Wire system guarantees the same quality in terms of delivery of dry steam, adding three controls to urge and divide the steam between jugs of different capacities.
The new Mythos has perfected some of its characteristic features that has to it being appreciated throughout the world, starting with user experience. It has an integrated display touchscreen and is really simple to read and program. Amongst the most important novelties is the electronic grind-setting control, which is read directly from the display. The new clump crusher and the coffee spout have been strengthened to improve a perfect flow of ground coffee into the portafilter, significantly reducing the time needed for cleaning and maintenance. The gravimetric version comes with an incorporated weight scale and with a fast calibration and dosing algorithm which is much easier to set. VICTORIA ARDUINO victoriaarduino.com
SmokeInside is the integrated smoking function for the MKN FlexiCombi MagicPilot combi steamers. Suitable for fish, meat or vegetables, four different intensity levels impart a variable and unique smoky flavour to each product. SmokeInside opens up a realm of new possibilities for preparing creative dishes in a combi steamer. MKN mkn.com
M200 LACIMBALI The M200 is a top-of-the-line product that revolutionizes an entire category of espresso machines. Not only technologically innovative, it's also functional. The shape of the machine was created to best enhance performance, placing the needs of the barista first. A machine created by coffee experts for coffee experts, with the Barista Driver System incorporated. Automatically detecting the correct amount of coffee grind, it prevents the barista from making mistakes in a fast-paced environment and wasting coffee. The M200 LaCimbali uses precious and robust materials and reduces plastic elements, making this new machine not only long-lasting but also eco-friendly. GRUPPO CIMBALI S.P.A. gruppocimbali.com
ICOMBI PRO The iCombi Pro is one of the best examples of how intelligent kitchen equipment can provide support, especially during busy times, or when short staffed. The iCombi Pro has an ultra-fast interim cleaning function that only takes about 12 minutes. If a deep-cleaning program is required, it will be shown on the display of the units, including the cleaning stage and the required quantity of cleaning tabs. iCombi are phosphate and phosphorus-free. RATIONAL KITCHEN AND CATERING EQUIPMENT TRADING FZCO rational-online.com
DEC 2021-JAN 2022 | HOSPITALITY NEWS ME
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EVENTS
WHERE TO BE SEEN
HOSPITALITY EVENTS CALENDAR 2022 Your reference for the leading industry events around the world JANUARY 2022 12-14 Jan. DUBAI WORLD OF COFFEE Specialty Coffee Association dubai.worldofcoffee.org 19-23 Jan. SPAIN FITUR Ifema Madrid ifema.es/en/fitur 22-25 Jan. FRANCE SIRHA EUROPAIN GL Events europain.com/en 22-26 Jan. ITALY SIGEP Rimini Fiera sigep.it 30 Jan.-2 Feb. GERMANY ISM Koelnmesse ism-cologne.com
FEBRUARY 2022 1-3 Feb. KUWAIT HORECA KUWAIT Leaders Group Hospitality Services horeca-kuwait.com 5-9 Feb. GERMANY INTERGASTRA Landesmesse Stuttgart GmbH messe-stuttgart.de/intergastra/en 9-12 Feb. TURKEY EMITT ISTANBUL Hyve emittistanbul.com/Home 11-15 Feb. GERMANY AMBIENTE Messe Frankfurt ambiente.messefrankfurt.com 13-17 Feb. DUBAI GULFOOD Dwtc Gulfood.com
MARCH 2022 9-13 Mar. GERMANY ITB BERLIN The World's Leading Travel Trade Show Messe Berlin GmbH itb-berlin.de 18-22 Mar. GERMANY INTERNORGA Hamburg Messe + Congress internorga.com 22-24 Mar. BUDAPEST SIRHA BUDAPEST GL EVENTS sirha-budapest.com/en
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22-25 Mar. LEBANON HORECA LEBANON LIVE & IN PERSON Hospitality Services horecashow.com 27-29 Mar. GERMANY PROWEIN Messe Dusseldorf prowein.com
APRIL 2022 5-7 Apr. GERMANY FRUIT LOGISTICA Messe Berlin GmbH fruitlogistica.com/en 26-29 Apr. GERMANY ANUGA FOODTECH Koelnmesse anugafoodtec.com
MAY 2022 8-11 May DUBAI ARABIAN TRAVEL MARKET Reed exhibitions arabiantravelmarket.com 12-14 May DUBAI SALON DU CHOCOLAT DUBAI Hospitality Services salonduchocolatdubai.com 21-24 May USA NATIONAL RESTAURANT ASSOCIATION SHOW Winsight nationalrestaurantshow.com 24-26 May DUBAI THE HOTEL SHOW Dmg: Events Middle East & asia & DWTC thehotelshow.com 30 May-2 June ABU DHABI WORLDCHEFS CONGRESS & EXPO World Association of chefs societies worldchefscongress.org 31 May-2 June HORECA OMAN Al Nimar Expo Hospitality Services horecaoman.com
JUNE 2022 8-11 June LEBANON THE GARDEN SHOW & SPRING FESTIVAL Hospitality Services & Myriam Shuman the-gardenshow.com
SEPTEMBER 2022 5-8 Sep. SINGAPORE FHA FOOD & BEVERAGE Informa Markets fhafnb.com
6-8 Sep. KINGDOM OF SAUDI ARABIA THE HOTEL SHOW SAUDI ARABIA Dmg: Events Middle East & Asia thehotelshowsaudiarabia.com 7-9 Sep. GERMANY ASIA FRUIT LOGISTICA Global Produce Events GmbH asiafruitlogistica.com/en 5-8 Sep. AUSTRALIA FINE FOOD AUSTRALIA Diversified Communications Australia finefoodaustralia.com.au 27-29 Sep. JORDAN HORECA JORDAN Laurence & Husseini Consult & Expo Jordan horeca-jordan.com
OCTOBER 2022 13-15 Oct. LEBANON WHISKY LIVE BEIRUT Hospitality Services whiskylivebeirut.com 15-19 Oct. FRANCE SIAL FRANCE Comexposium sialparis.com 25-28 Oct. SINGAPORE FHA HORECA Informa Markets fhafnb.com
NOVEMBER 2022 3-5 Nov. LEBANON BEIRUT COOKING FESTIVAL Hospitality Services beirutcookingfestival.com 3-5 Nov. LEBANON SALON DU CHOCOLAT BEIRUT Hospitality Services salonduchocolatbeirut.com 6-10 Nov. FRANCE EQUIPHOTEL RX GLOBAL equiphotel.com 8-10 Nov. DUBAI GULFOOD MANUFACTURING DWTC gulfoodmanufacturing.com 7-9 Nov. UK WORLD TRAVEL MARKET RX GLOBAL wtm.com/london 21-23 Nov. KSA SAUDI HORECA The Saudi International food beverage & hospitality exhibition Semark saudihoreca.com
BUSINESS
FORECAST
WHERE
HOSPITALITY IS HEADING
While 2021 has been a turbulent year for tourism, the signs are promising for 2022. We asked 11 experts from the world of hospitality to share their industry forecasts and the trends we should be keeping an eye on.
HALA MATAR CHOUFANY
NOUHAD DAMMOUS
President - MEA HVS hvs.com
Editor in chief Hospitality News ME hospitalitynewsmag.com
Sustainable investments
KSA in the spotlight
The current events have undoubtedly taught the industry some valuable lessons, especially in terms of sustainable investments, flexible schemes and innovative solutions. The hospitality industry has recovered and will continue to do so, potentially exceeding historic levels, as it evolves and adapts to emerging trends and guests’ preferences.
As per the editorial of HN October – November 2021, I predict a tourism evolution and a revolution in the GCC countries. The hospitality sector in the United Arab Emirates, Qatar, Kuwait, Bahrain and Oman will flourish. However, none will compare to Saudi Arabia, as it seeks to build around 150,000 hotels rooms, fund the development of 500,000 hotel rooms, increase the annual absorptive capacity of the airports by more than 100 million passengers and attract 100 million local and international visitors. Thanks to the visionary Crown Prince Mohamad Bin Salman, 2030 will mark a historical turning point in the kingdom’s hospitality sector.
Cultural experiences The key to future success is how innovative and adaptable the industry will be moving forward. The traditional hotel model may no longer be as attractive to travelers who are now seeking experiences, uniqueness and have a wider choice of destinations/accommodations to choose from. Sustainable practices and cultural experiences will become key differentiating factors in travelers’ decision-making processes.
Remaining relevant Travel and hotel demand will continue to grow as new destinations emerge and unique schemes are developed. While competition is increasing, travelers are becoming more sophisticated and have high expectations, which requires hoteliers, now more than ever, to change and realign their offerings and experiences in order to remain relevant.
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Going digital Artificial intelligence (AI) will continue to be part of the hospitality landscape. Indeed, many of today’s jobs will be lost to automation and robotics. Linked to this technological shift is the rise of social media.
Sanitization all the way As we enter recovery mode, it is now time for hotels to implement their plans for renovation, from changing their decor to introducing new designs. Hotel owners also need to optimize their strategies for refurbishing and innovating, with a focus on sanitization, as hygiene becomes a priority for travelers. Vaccine passes, such as the IATA Travel Pass, a mobile application that helps travelers store and manage their verified certificates for Covid-19 tests or Covid-19 vaccines, will assist in restoring travel demand.
MARK DICKINSON
DANIEL DURING
NAIM MAADAD
Partner Done Online Learning Systems done.fyi ,markdickinson.com
Principal and managing director Thomas Klein International thomaskleingroup.com
Chief executive and founder Gates Hospitality gateshospitality.com
Rebuilding trust
On the road to recovery
Positive signs
Simpler structures, truer empowerment, less micromanagement and a greater sense of trust are things we can expect from the hospitality industry as we move forward.
We foresee sustained healthy recovery, with business travel restarting and countries opening up for tourism. In 2022, we expect to witness many more international events and trade fairs, which slowly started to return in Q3 and Q4 2021, with fewer restrictions and greater capacities.
By the end of this year, I believe that the hospitality industry will emerge from this crisis in a slow but steady manner to pre-pandemic levels. We are already seeing very positive signs, with air travel restrictions being lifted.
Customer service matters We will witness the development of frontline team members to carry much more responsibility, combined with an accelerated push toward using technology as much as possible. There will also be greater focus on customer service rather than meaningless metrics.
Creating travel experiences Travel is slowly recovering as confidence is restored and people's urge to explore, to be adventurous and to discover new places grows. Life is an amazing experience to be lived to the full, and once traveling becomes simpler, growth will be greater than ever.
Sustainability: a hot topic Digitalized guest experiences and contactless technology will assist post-pandemic recovery. Furthermore, sustainability and a move away from standardization are hot topics, especially when we consider Generations X and Y.
Hygiene first In the UAE, for example, staycations became the norm during Covid-19. On a macroeconomic level, countries that were heavily dependent on international tourism were deeply affected by the pandemic and will only start to recover in the near future as more countries reopen. Safety and hygiene standards will be two things at the forefront of people’s minds going forward when booking their trips.
The human factor The top trend in the hospitality industry is emotional intelligence (EI), while the focus of other industries is on artificial intelligence (AI). As the name itself suggests, emotional bonding is key to any human-related service, and no robot can replace the emotional connect that personalized service has in the hospitality industry.
Wellness retreats The pandemic has brought culture, family and roots back into focus. People will travel to unseen places to discover authentic heritage, cuisine and culture. Future demand will be driven by the exploration of unusual destinations more than commercial ones. Wellness retreats that promote mental health will also grow in popularity.
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FORECAST
PHILIP MACKENZIE
RALPH NADER
MOHAMED NAJIA
Consultant Colliers colliers.com/en-ae
CEO Amber Consulting amber-consluting.com
Secretary-general Kuwait Hotel Owners Association khoahotels.com.kw
Traveler confidence
What’s trending?
Recovery in Kuwait
Most markets in the region are ready to return to 2019 levels of operation. However, further recovery is dependent upon recovery in key markets. As consumers regain confidence in traveling, we expect to see a return to pre-pandemic levels by the end of 2022, with 2023 achieving or surpassing previous levels.
Top trends for the F&B sector include restaurant delivery services and ghost kitchens. For the hotel industry, we are seeing a rise in guesthouses and glamping.
As the Covid-19 crisis incomparable to previous situations, it is quite difficult to forecast the future. In Kuwait, we expect full recovery by Q1 2024.
Leisure travel needs time
The top five hospitality trends include safety and hygiene, contactless payments, voice control, F&B delivery services and robots.
Expansion in the Gulf Further growth in leisure travel demand is expected in Qatar and Saudi Arabia. Expansion in Saudi Arabia’s domestic market has led to the proliferation of concepts throughout the country, in addition to the key giga-projects targeting international demand. In Qatar, the new 2030 strategy refocuses on leisure demand, with an emphasis on sun and sports tourism.
Workcations and more Two key trends have emerged as a result of the pandemic. Workcations, which are extended trips to destinations that incorporate a work from abroad/home component, have become more popular. Also, we are noticing renewed interest in the outdoors, driven by demand for EWAA (ecological, wellness, agricultural and adventure) developments, although this has also had a positive impact for sun and sea destinations.
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Business travel is recovering quickly, but leisure travel will need much more time to return to normal, especially when it comes to long-haul trips. The efforts of local governments to ease Covid-19 restrictions to travel to certain countries will certainly increase business and leisure traffic.
Hospitality trends in Kuwait
In Kuwait, we are also seeing trends in staycations, digitalized guest experiences and contactless technology, personalization, experiential travel and solo travel.
KOSTAS NIKOLAIDIS
ABDUL KADER SAADI
RICHARD STOLZ
MEA executive STR str.com
Managing Director Glee Hospitality Solutions LLC gleehospitality.com
Associate director KPMG kpmg.com/ae
Recovery in motion
Tech on the rise
Expectations for 2022
Leisure demand will continue to drive traffic to leisure destinations and resorts. STR predicts a gradual return of business demand over the approaching years, which will vary by destination. Overall, a return to pre-pandemic levels is forecast to occur by 2024.
We are already witnessing a surge in sales as people are going out. Hotel occupancy is on the rise, according to the industry’s managers, and salaries are increasing to compensate for staff shortages.
For the past 18 months, people around the world have been wanting to explore the globe and reunite with family and friends. With borders opening, we have seen global travel increase. That being said, we are unlikely to see a return to pre-Covid-19 levels before the end of 2022.
Digital nomadism Serviced residences are definitely worth watching, as they have proven resilient during the pandemic. The “work from anywhere” shift and digital nomadism is creating demand for workcationfriendly properties. Hotel companies are investing heavily in this market segment and adding residential elements, particularly in luxury projects.
Domestic travel Domestic tourism has grown and will remain a key revenue source for many countries. I would love to see more focus on sustainable and regenerative initiatives rather than complete fixation on foreign arrivals.
Also, technology has become an intrinsic part of operations in order to help streamline costs and boost profits. Eighty6’s digital platform is a case in point.
Dark kitchens The hospitality industry is moving at a fast pace to adapt to the post-pandemic landscape. We are witnessing the growth of dark kitchens, while delivery is registering an upward surge. Aggregators are reviewing their fees and considering eventual consolidations.
What’s coming? I firmly believe that business travel will largely go back to the pre-pandemic norm. As for leisure travel, demand is slowly picking up even though people are still a little hesitant. gleehospitality.com
Covid-19 requirements The monitoring and tracking of vaccinations and/or Covid-19 tests is likely to remain in effect. Players in the travel sector (airlines and wider transport operators, hotels, entertainment assets, etc.) would do well to create and maintain a seamless process to support these requirements, making the travel experience as enjoyable as possible.
The need to travel In general, people have always been keen to travel. The pandemic won’t change that desire to go and explore the world. In fact, we may see the opposite. After being unable to go on holiday for such a long time, travel demand is likely to increase as the world moves out of the pandemic. That being said, people might be more cautious, adhering to Covid-19-related rules and regulations. But in the long run, the appetite to travel won’t change.
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INTERVIEW
CHIARA PALIERI, THE BRAND AMBASSADOR OF EXCELLENCE Featured by CNN, Arab News, Euronews and World Finance, Chiara Palieri is an award-winning MICE advisor and influential speaker on Gen Y issues, education and women in leadership. Here, she shares her thoughts on growth in Saudi Arabia and her professional journey.
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How are you working toward making Riyadh one of the top MICE destinations globally by 2030? As His Royal Highness the Crown Prince Mohammed Bin Salman stated in the last Future Investment Initiative in January, the ambition for Riyadh is to become one of the top 10 largest city economies in the world by 2030. Strategically, the MICE sector plays a pivotal role in bolstering the economic footprint of Riyadh by creating platforms, such as conferences, tradeshows and exhibitions, to attract C-level executives from leading blue chip companies as well as international exhibitors and visitors keen on discovering business opportunities in the capital, unanimously acknowledged as the hottest regional hub. Within my strategic remit, I contribute to the creation of a future proof, globally competitive strategy for the sector of the capital which capitalizes on the lessons learned in 2020 and 2021 on managing disruption and adapting to the digitalization of the sector. Finally, I am tasked with the attraction of top conferences, exhibitions and tradeshows to the capital. My ambition is to strategize and deliver a truly globally competitive strategy at the intersection between government, private sector and industry associations that can not only attract FDI and generate jobs in the capital but also gather the global intelligentsia to co-design solutions for the pressing issues of our time.
What does your role as the only UFI Certified Advisor to the Saudi government encompass? I am beyond honored to serve the government as an advisor with a decade of experience as executive conference producer for leading PCOs and PEOs and international organizations in the Middle East and Europe. From a strategic viewpoint, capitalizing on my experience in both private and public sectors has given me a multifaceted understanding of the extremely crucial role all segments of the MICE value chain play in contributing to the city's GDP. Beyond strategy, one of the most crucial elements of my role involves creating synergies with government stakeholders, industry associations such as UFI - the
Global Association of the Exhibition Industry, and the private sector - which I thoroughly enjoy, as it reminds me of the collaborative DNA of my industry, where collaboration is paramount to success. Becoming the only UFI Certified Advisor has dramatically shaped my professional development during the pandemic as it allowed me to connect with industry veterans and senior decision makers across the world and stay up to date with the reopening strategies across different continents.
The MICE industry needs people that see the bigger strategic objective, to have a more sustainable, collaborative world.
You have organized more than 50 high-caliber events across eight countries. What can you tell us about them? In the last decade, I was fortunate enough to produce different events, such as highly strategic meetings for international organizations (European Parliament, the UN-Habitat, WHO), invitation-only strategic meetings for royalty and dignitaries in the Middle East, ministerial conferences in the MENA region (covering Saudi Arabia, UAE, Egypt, Jordan, Bahrain) and Europe (Italy and Belgium), B2B conferences in MENA and Europe (Technology, Construction, Sustainability, Foreign Direct Investment, Desalination), leadership trainings on women empowerment with leading female leaders in the US, China, Germany and France and high-level charity events (for VVIPs) in the United Kingdom. I have loved every single event I have produced, but to date the closest to my heart is the female empowerment leadership series. I feel a deep sense of pride in seeing women rise to the top through real mentoring provided during our events.
As an accomplished conference speaker, which topic do you most enjoy talking about? Women empowerment and youth issues (specifically unemployment and
education) are the two dearest causes to my heart. I am forever grateful for all the opportunities I have been given to represent youth on some of the biggest platforms in the world. For instance, when I was interviewed by Becky Anderson on youth unemployment in Europe on CNN in 2011. This naturally represents only one perspective of a given issue, but I endeavor to consult as many peers as possible to provide a holistic overview on a certain subject.
How did you manage to build such an impressive network of royalty, VVIPs, heads of state, investors and influential individuals? Your network is net worth. I was fortunate enough to gain access at a very young age to international organizations, government entities and foundations through my activism. It all started when I was awarded by the European Parliament the Charle Magne Youth Prize for Italy, Europe's most prestigious award for young people, by Angela Merkel in 2008. Getting involved in EU institutions as a youth advisor and later on as a youth leader in networks such as the Women's Forum for Economy and Society, the British Council, TED, One Young World and others allowed me to connect with royalty, prime ministers, VVIPs and influential individuals. Throughout my career, I have further developed my rolodex of contacts, which to date I consider one of my biggest assets.
To what do you accredit your success? My definition of success is about leveraging influence to create a sustainable impact. I believe my journey has been successful to date because I have a vision to serve governments and decision making in designing a more collaborative and livable world for future generations. It is never too early to lead, to get involved, to offer your talent for the greater good, so this would be my advice: to have a bigger vision beyond rampant careerism. The MICE industry, as well as other industries, needs people that see the bigger strategic objective, to have a more sustainable, collaborative world. chiarapalieri.com
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BUSINESS
TOURISM
In collaboration with
HOW EVENTS ARE FUELING HOTEL PERFORMANCE Fall and winter are traditionally high seasons for tourism in the Middle East. As such, an important driver of demand has always been events. Kostas Nikolaidis, Middle East and Africa executive for STR, takes a look at how the region’s calendar of events is shaping up.
With Covid-19 putting the brakes on the events industry for far too long, it is encouraging to finally witness a comeback. And the event calendar for the region is looking better than ever before.
Expo 2020 The news of Expo 2020’s postponement due to Covid-19 crashed the hopes of a swift comeback for the tourism and event sector last year. Despite the logistical and health challenges it had to overcome, Expo 2020 is back with a bang. The “world’s greatest show” opened its doors on October 1, 2021, and is already proving a success. A muchneeded demand boom is materializing and sending ripples of hope to everyone out there, particularly in the hospitality industry. The enormous amount of preparation and investment in hotel infrastructure is finally paying dividends. Since Dubai won the project in 2013, a further 199 hotels representing 52,328 rooms have been delivered to meet the demands of both the mega event and also Dubai as a fastgrowing destination. Significant increases in hotel performance are being reported so far. The Average Daily Rate (ADR) climbed to AED 583 for the first seven days of Expo 2020. Last time these rates were reported was during Eid Al Fitr in May. Forecasts
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indicate performance peaking over the coming few months as demand and business confidence returns.
Formula 1 Building on the success of the Bahrain and Abu Dhabi Grand Prix over the years, the region is now pushing to become a prominent host to even more races. The positive contribution of an F1 Grand Prix to the hotel sector has long been proven. Abu Dhabi hotel revenue per available room (RevPAR) reached AED 1,275 in 2019 during the racing weekend, almost a 270 percent increase compared to the previous weekend. Similar analysis for Manama reveals RevPAR growth of 122 percent between the successive weekends in 2019. Therefore, it is of no great surprise to see new destinations scrambling to come on the F1 race calendar. The inaugural Saudi Arabian Grand Prix in Jeddah is taking place on December 5, 2021. The kingdom has proven its love for motorsport in recent years through the successful hosting of Formula E races in Diriyah as well as the Rally Dakar. Jeddah hoteliers are eagerly anticipating the race, which represents a massive growth opportunity. A last-minute addition to the calendar is Doha. The Qatari capital, which
has risen to prominence in the sports world as the host of World Cup 2022, is welcoming an F1 Grand Prix in November 2021. Moreover, it has secured the race for another 10 years from 2023, the year following the World Cup. Qatar hotel performance has remained highly resilient throughout the pandemic. Hotel occupancy in the first week of October 2021 was averaging 69 percent, with an ADR of QAR 392. However, even at those reasonably strong performance levels, the expectation is for a noticeable demand boost. Finally, the event will also allow organizers and local stakeholders to conduct yet another rehearsal, fine-tuning logistics and procedures for the much bigger and complex challenge that World Cup 2022 represents. There has never been a better time for events to return, with every tourism and hospitality stakeholder in the region banking on them. Hopes are high that their success will translate into enhancing global perceptions of travel and safety, further bolstering the tourism appeal of the region for years to come.
BUSINESS
LODGING
HOTEL F&B VERSUS HIGH-END STAND-ALONE RESTAURANTS Increasingly, hotels are upping their F&B game to compete with nearby fine-dining establishments. Daniel During, principal and managing director of Thomas Klein International, gives us the lowdown on how well-known properties in the UAE are reacting to this shift.
Back in the day when one used to arrive at a hotel, there was the usual mystique of exploring the facilities and the restaurants, more so in Dubai where the expectation is to have one decadent experience after the next. With endless buffet spreads at the all-day dining restaurants and little ice creams carts in the courtyards or poolside, hotels had a reputation for being the place to be if one wanted to have a varied and comprehensive culinary experience. Nowadays, however, that idyllic picture which was once held so dearly in the minds of travelers is under attack and fighting for survival due to the uninspiring and cliché F&B venues - the same ones that don’t hold customers’ attention beyond the busy morning breakfast rush. In addition, hotel guests are obliged to pay a rather high premium for standard quality food which, even at specialty restaurants, does not provide adequate value for
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money when compared to even more upscale outlets around the city. Even on vacation, it’s hard to justify paying USD 35 for a beef burger at your resort’s pool bar or all-day dining restaurant when a similar amount would grant you a salt grilled seabass at Zuma or a medley of ceviches at Coya. Furthermore, standard hotel/resort outlets can’t match the level of service as well as ambience of the latter two establishments. While the aforementioned is not always the case, it does seem to be the norm for most Dubai hotels. Hotel chains, however, are noticing this consumer trend and doing their best to catch up and adapt to be able to recoup some of the market share they have lost to the myriad of highend establishments that have popped up around the city in recent years. According to Robin Rossmann, managing director of
STR Global, the UAE in particular is one of the most profitable markets in the world for F&B in hotels, where profit margins reach upward of 40 percent, as opposed to cities such as New York and Paris, where the profit margins range from zero to 6 percent due to the high labor costs and lower demand. At the recent Arabia & African Hospitality Investment Conference, Jumeirah Group’s CEO, Jose Silva, said that based on the need to evolve and stay relevant, the group had decided to undertake the radical move to flip 13 different outlets in their group of hotels, which includes the likes of Jumeirah Al Qasr, Jumeirah Al Naseem and the world-famous Burj Al Arab hotel. Among the new concepts are Bar Bucci, a new Parisian cocktail bar inspired venue; Brasserie Bastion, which will replace La Parrilla as the new steakhouse; and
In collaboration with
Mayabay, a celebrity hot spot all the way from Monaco. While most of these concepts are being developed in house, which is what hotels have done for decades, Jumeirah is attempting to match the level of service, the ambience and the quality of food that has led customers to opt for stand-alone upscale restaurants. Instead of having a stereotype menu offering of South American grills and a half-concocted experience at La Parilla, guests will be able to dive into a 360-degree experience of a French brasserie, from the décor and the authentic and diverse menu offering to the overall experience. Silva hopes that, especially with Expo 2020 in full swing, these new concepts will attract tourists and residents alike and keep Jumeirah as the culinary and hospitality heavyweight it is known to be in the region.
Other hotel groups are employing less permanent tactics to keep up with the ever-present range of culinary offers with the use of international restaurant popups. The Mandarin Oriental Jumeirah hotel announced that they would be bringing one of the most celebrated
In a city full of options, it is more important than ever to innovate and keep up with the times. dinentertainment concepts from the Mediterranean, Sublimotion Ibiza by Paco Roncero, for a six-month period. While the hotel is no stranger to celebrity chefs, hosting the likes of Michelin-starred José Avillez (Tasca) and Ross Shonhan (Netsu), Sublimotion’s extravagant multisensory
haute-cuisine experience will definitely get people talking and put the city’s attention on the hotel during its tenure. The Anantara The Palm hotel, on the other hand, is bringing one of Asia’s 50 Best Restaurants as well as Sri Lanka’s most awarded Ministry of Crab for a shorter tenure in November to give Dubai diners a taste of their mouth-watering crab and lobster dishes. One does not have to be a hospitality analyst to notice the change in consumer behavior when it comes to the selection of dining outlets in Dubai. In a city full of options when it comes to restaurants, bars and everything in between, it is more important than ever to innovate and keep up with the times to make sure people return for more. As the popular saying goes “Come for the food and stay for the fun.”
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MARKET UPDATE
KSA IN THE SPOTLIGHT With an ambitious series of hospitality projects in the works, the Kingdom of Saudi Arabia is working relentlessly to meet its Vision 2030 goals, as Nada Alameddine, managing partner at Hodema consulting services, explains.
Five years into the Vision 2030 plan, Saudi Arabia still has a lot to achieve to reduce its dependence on oil. It started on a good note back in 2016, with the announcement of investments in the tourism industry worth over USD 810 billion to create a new hospitality landscape from scratch. The USD 500 billion mega-development Neom (a futuristic sustainable city), Riyadh’s entertainment destination Qiddiyah, Amaala, also called the Saudi Riviera — which could offer up to 2,500 luxury hotel rooms — and the leisure complexes planned on dozens of Red Sea islands are just a few of the projects in the pipeline. To fill these giant resorts with customers, the once-reclusive kingdom started issuing tourist visas in 2019 while relaxing other travel procedures. This move indicated a major shift in KSA’s tourism policy and signaled its willingness to open its borders to international tourists. All these new leisure options were also aimed at retaining domestic visitors, many of whom are used to holidaying in the neighboring UAE. Improvements were also announced in favor of religious tourism, which for many years was the sole income of the industry. Better infrastructure and more hospitality options were planned to improve the reception of the thousands of pilgrims flocking to the kingdom every year. The plan was to make tourism contribute 10 percent of the GDP and reach 100 million visitors by 2030. Religious visas have even been made convertible into non-religious tourist visas to encourage people to visit the kingdom's new touristic hot spots.
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A dry spell A few months later, the pandemic hit the region and dealt a heavy blow to Riyadh’s expansion plans. Gearing up for better days, the authorities hired ex-World Travel and Tourism Council CEO and president Gloria Guevara Manzo as chief special advisor to restart the expansion scheme last May. Over the summer, the country started reopening gradually, loosening restrictions and welcoming vaccinated visitors from August 1. Then in October, Makkah’s Grand Mosque was allowed to receive 100,000 vaccinated worshippers and pilgrims for the first time since the pandemic. The Ministry of Hajj and Umrah announced recently that it had issued 30 million permits for Umrah pilgrims from home and abroad, and visitors and worshippers to the Grand Mosque since October 2020.
Giga-projects With normal life slowly resuming, the hospitality sector is expected to witness noticeable growth in the coming year. Authorities are speeding up completion plans for the various construction sites currently in progress. They have recently announced the finalization of the capital’s Western Ring Road diversion, which paves the way for the USD 50 billion Diriyah Gate Development giga-project. A mud city, mimicking the Nadji style, is set to see the light of day and will promote the nearby
UNESCO World Heritage site of At-Turaif. Furthermore, the world-famous site of Al-Ula is expected to attract thousands of visitors this year. Making visas easier to obtain opens KSA’s doors to all types of tourists from all corners of the globe, with more diverse profiles than the usual mix of wealthy locals and thrifty pilgrims. To cater to everyone’s needs, the hospitality industry had to think of resorts that offered both luxurious and more affordable options. Even though the giga-projects are still in their development stages, many smaller hotels are about to be completed. To increase the flow of visitors,
In collaboration with
Saudi authorities have just partnered with Trillophilia, India’s largest booking platform for travels. Some projects have tongues wagging. The Public Investment Fund, the kingdom’s sovereign wealth fund, just unveiled The Rig, claiming to be the world’s first hospitality project on offshore platforms. Three hotels, restaurants, helipads and a range of adventurous activities, including extreme sports, will be offered off the coast. On a separate note, the Desert Rock project is also a little different from the standard high-end hotels we normally see in the region. Initiated by The Red Sea Development Company (TRSDC), the luxurious mountain resort will allow residents to connect with nature and preserve their environment. Set in the wadi vistas in the western part of the country, the 48 villas and 12 hotel rooms have been designed to blend into the landscape, some even excavated from the rocks. Water retention systems will also be put in place. Glamping was also introduced on the Al-Ula site, with Wi-Fi and a swimming pool.
outside world. Meanwhile, with authorities placing emphasis on heritage and local culture, home-grown concepts such as Overdose, Lusin, Shababik, Bafarat, Aani & Dani, Al Baik and Section B are also on the rise. Originally supported by a Saudi clientele, these local brands are now growing thanks to international visitors. This boom in touristic infrastructure has created thousands of new jobs across the country and will continue to do so in the coming years. In the meantime, the popular festival Riyadh Seasons — 10 other festivals are
Mid- to high-end international franchises have surprisingly continued to open despite the restrictions.
also organized elsewhere in the country — attracts thousands for art, food and entertainment. The festivities, held from October to March 2022, include more than 100 events. Around 20 million visitors are thus expected during the winter.
The outlook So with the world coming back to life, visitors returning to Saudi Arabia and workers back on construction sites, the Vision 2030 scheme for tourism could catch up on lost time. But it’s still hard to tell if all the country’s expensive gigaprojects will be met with enough demand. At this year’s Arabian Travel Market, John Pagano, the head of the Red Sea Development Company who also oversees the Amaala project, said that the island site will limit the number of visitors to one million per year.
In urban areas, developers are imagining mixed-use projects which will enable visitors and residents to stroll and meet in common areas. In Jeddah, the lifestyle hub City Yard has opened in the city’s commercial area of Al-Rawdah. Upscale restaurants, cafes, community events and business networking are all designed to mingle in one place.
The rise of homegrown concepts Mid- to high-end international franchises have surprisingly continued to open despite the restrictions, highlighting locals’ appetite to experience new concepts and taste foreign cuisines. All the main international trends can be found in the kingdom, which shows how connected Saudis are to the
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EYE ON
HOW PORTUGAL’S RESTAURANT SCENE IS FIGHTING BACK Almost two years after the start of the pandemic, Portugal has managed to retain its status as an attractive culinary destination. Ralph Nader, CEO of Amber Consulting, deep dives into the country’s restaurant scene and explains how it has successfully weathered the storm.
Before inbound and domestic tourism came to a halt, Portugal was on its way to becoming one of the world's top touristic destinations, a testament to its rich and unique cuisine and experiences. With its economy heavily reliant on tourism, the drastic turn of events left some Portuguese restaurants surviving on government subsidies, while others decided to leave the scene altogether. According to a survey conducted by the local restaurant association PRO.VAR, up to 30 percent of restaurants may have closed for good just a couple of months into the lockdown. Other statistics show that by August 2020, 70 percent of restaurants were considering bankruptcy. As the number of restaurants decreased, many farmers and other food chain suppliers had to scale down their production or, in some cases, shut down completely.
Temporary strategic shifts On a more positive note, recovery has already begun, according to a McKinsey study (July 2021). Projections estimate that by 2024, tourism expenditure will increase to reach the same level attained in 2019. Local restaurants have implemented strategic shifts to mitigate the dire consequences of
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the global crisis. Many have reconsidered their target market temporarily, allowing tourists to resume their regular visits. Seeking out cheaper ingredients by sourcing lower quality food is an unfortunate temporary quick-fix strategy that some local restaurants might resort to. Another go-to strategy focuses on home delivery and takeaway as key sale drivers. While it might be tempting for restaurants to do this, results will disappoint, as it is merely a way of minimizing losses. A more reliable and sustainable solution has been to attract local and Spanish diners, as well as Brazilian retirees. Thus, instead of targeting tourists and seasonal visitors, many restaurants have turned their focus toward domestic consumption and strategic neighbors. This, in turn, has affected targeting strategies, including pricing, staffing and their menus. Some Portuguese chefs and restaurateurs have viewed the shift from massive tourism to local consumption as an opportunity to reimagine traditional Portuguese cuisine, allowing the Portuguese to have renewed appreciation for their own gastronomy.
Culinary overview The country is still witnessing remarkable growth in the number of new restaurants despite the ongoing pandemic. Many bloggers recommend traveling to Portugal exclusively for its food, and it has been advertised as Europe’s best destination for foodies. Portugal’s amazing weather, combined with its breathtaking landscape, exquisite cuisine and warm hospitality, have made it a popular holiday and retirement destination, and an attractive choice for culinary investments as well.
Signature foods Portugal is known for its diverse cuisine, including seafood, and fine wine. Famous appetizers include clams (Amêijoas) and Cacholeira Branca de Portalegre, which are sausages made from the fat, liver, offal and blood of the Alentejo pig. Wellknown snacks or tapas are referred to as “pesticos.” Renowned main dishes include cod (Bacalhau), which is widely classified as the national fish, grilled sardines (Sardinhas Assadas) and bifana (pork), a well-known sandwich which is considered a proper meal. Those with a sweet tooth will savor the custard tarts (Pastéis de Nata), the rice pudding (Arroz Doce) and galão, the local milk coffee.
In collaboration with
Star chefs In total, there are 28 Michelin-starred restaurants in Portugal, two of which were added in 2021. José Avillez is the most renowned chef in Portugal. His main focus is to promote Portuguese gastronomy and to contribute to making Portugal a top food destination. He is admired for his passion and experimental style. Avillez took over the executive chef role at Tavares, Lisbon, in 2008 and won his first Michelin star just a year later, making him the first Portuguese chef to receive this accolade. His restaurant Belcanto opened in 2012 and was the first in Lisbon to receive two Michelin stars. Marlene Vieira is one of the most famous female Portuguese chefs and is an inspiration to other women. She tells the story of how, as young 12-year-old food enthusiast, she spent most of her time in the kitchen. Vieira attended the hospitality school of Santa Maria da Feira at the age of 16 and worked between Portugal and
New York. She was the first female chef to participate in the Chef Cook of the Year contest in Portugal.
Restaurants There are countless well-known restaurants in Portugal, many of which have earned Michelin stars and have been named among the best in the world. Lisbon Belcanto This distinguished two-star Michelin restaurant serves Portuguese classics with a modern twist created by Chef José Avillez. It currently ranks 42nd on The World’s 50 Best Restaurants List. Today, there are trendy restaurants in Lisbon that do not exclusively serve Portuguese cuisine. Ofício, the atypical neighborhood restaurant, SEM, Lobo Mau and Dahlia are among the most fashionable. Porto The Yeatman Hotel Led by Chef Ricardo Cosra, this two-star Michelin restaurant aims to deliver Porto’s
most inspiring dining experience. The panoramic view of the River Douro, the historic center of Porto and the attentive service guarantee a first-class experience. The Yeatman offers traditional Portuguese flavors with a contemporary twist, as well as a comprehensive selection of local wines. Casa de Chá da Boa Nova is another two-star Michelin restaurant famous for its haute cuisine and its theatrical seaside experience. Adega São Nicolau is one of the best choices for those looking for a more authentic local experience. The food matches upscale dining experiences in the city while costing significantly less than other restaurants. In 2020, there were some doubts concerning the ability of local restaurants to endure significant losses. However, today, it appears that Portugal is winning the battle. Between government subsidies, strategic shifts, unique chefs and exquisite taste, Portugal may well be among the first European countries to witness full recovery of its tourism sector.
Portugal is known for its diverse cuisine, including seafood, and fine wine.
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INFLUENCERS
INFLUENTIAL RESTAURATEURS
AT THE TABLE
Creating a successful F&B concept in the Middle East is no easy feat, and yet these five restaurateurs make it look effortless. We learn more about their brands and expansion plans.
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LEBANON
TONY RAMY President of the Syndicate of Owners of Restaurants, Night-Clubs and Pastries in Lebanon / co-owner of Ramy Holding, the company behind Al Sultan Brahim and Al Diwan Beirut group of restaurants tonyramy.com
Experience
Lebanon of tomorrow
An eye for structure, organization and effective delegation is essential to launching and managing new and unique concepts in the hospitality sector. I manage the concepts of Al Falamanki group of restaurants and Mama Pita (U.S.) Furthermore, I am currently the chairman of M'look Holding for Hospitality & Leisure Investment. Prior to that, I was a partner and in charge of the management of B018, B018 Classic and the Trainstation venue.
Once Lebanon is politically, financially and economically stable, I am positive it will reclaim its glory and be showcased on the tourism map, just like it was in the 70s. Stability is crucial for tourism to bounce back.
Keeping it in the family We are proud to be the third generation to handle the management of our family business. We are keen on continuity for the next generations while preserving excellence in terms of quality, value and taste.
Years of experience: over 35 Number of employees: 750 Number of outlets per country/city and per brand: Lebanon – two Al Sultan Brahim, two Diwan Beirut, two Al Falamanki UAE – Al Falamanki Al Sultan Brahim (coming soon) Kuwait – Al Sultan Brahim and Diwan Beirut Qatar – Al Sultan Brahim Al Falamanki (coming soon) KSA – Al Sultan Brahim Al Falamanki (coming soon)
JORDAN Keeping customers happy
Working toward perfection
I’m always looking for opportunities to do better and achieve more. I am a people person, and customer satisfaction is my highest priority.
Food is the world’s unified language. We are committed to improving our dining experience by providing our clients with excellent quality services and products that earn their trust.
Serving great-tasting food
BACHIR BITAR Owner and operations manager Al Reef Al Lebnani
Um Khalil was established in 1977 in the historical city of Jerash, Amman. It was founded by a Lebanese woman, Antoinette Rami, our great grandmother. Um Khalil is a fine-dining Lebanese restaurant that offers unique and authentic Lebanese cuisine, bringing back traditional dishes from the past. We offer a full menu, from cold mezze, hot mezze, raw meat and grills to set options. The restaurant boasts a cozy atmosphere, and we are dedicated to refined service and great-tasting food.
Our management believes in working toward perfection to serve and satisfy a wide variety of guests from all over the world, and our team works hand in hand to pursue these goals. Years of experience: 22 Number of employees: 120 Number of outlets per country/city and per brand: Jordan – two Lebanese Um Khalil Restaurants, one Um Khalil Cafe and one Lb Lounge Qatar – soon to launch
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BUSINESS
INFLUENCERS
UAE The sky is the limit I am passionate and determined. I consider myself to be a dreamer, yet also an achiever of my dreams. I believe that the sky is the limit.
Setting trends Our experiences come with a twist. By following market studies, we set trends that align with 7 Management’s mantra: “Moments made memorable.”
A positive outlook
RABIH FAKHREDDINE Founder and CEO of 7 Management 7management.me
I am positive by nature. While everyone else was consumed by darkness during the pandemic, we took over several new locations. Thankfully, we are already witnessing a comeback in the industry, which has led to our aggressive
expansion: three of our brands opening in Qatar, eight brands operating in Dubai, entering KSA with Café Beirut and Antika, penetrating Egypt in 2022 and expanding into Europe, starting with Greece and London by Q4 2022. Years of experience: 7 Number of employees: over 1,000 Number of outlets per country/city and per brand: Lebanon – Antika, Sayf, February 30 and Bait Dubai – Antika, The Theater, Seven Sisters, B018.dxb, February 30, Kahwet Beirut, Le Rosé and Lucia’s Doha – Antika and February 30 KSA – Antika and Kahwet Beirut
UAE People business
Growth and shared rewards
I care about people and human development. Helping people and serving guests is what truly inspires and motivates me in life. I am in the people business serving food, not in the food business serving people.
I am aiming to grow the company so it is valued at USD 1 billion in five years. My goal is to have it listed on the Australian stock exchange. My motivation is to financially reward our long-standing staff members for their hard work, passion and loyalty, and show them my gratitude.
A team effort
BRADLEY MICHAEL CEO and founder Seagrass Boutique Hospitality Group seagrassbhg.com
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I am leaving my mark on the industry by opening bespoke restaurants worldwide, providing guests with memorable dining experiences and, most importantly, providing employment and financial security for 1,926 employees worldwide.
Years of experience: over 35 Number of employees: 1,926 Number of outlets per country/city and per brand: UK – two restaurants, third to open by Q1 2022 Australia – 54 stores Dubai – two outlets, third to open by Q1 2022
UAE Mantra With me, excellence has no limits.
Leaving a mark My F&B legacy is AWJ Investments, a solid company with a portfolio of strong homegrown concepts that compete well in the Middle East and worldwide.
Future plans
MANHAL NASER Group CEO and co-founder AWJ Investments awj.ae
I want to see Operation: Falafel grow further throughout the U.S. In 2022, Operation: Falafel will open in Europe, starting with London, and I hope to see it become the next franchise in food capitals over the world.
I plan to create many more concepts to bring people great food and experiences at our restaurants and to their homes as we grow and develop our DKitchen concept further. Years of experience: over 20 Number of employees: over 1,000 Number of outlets per country/city and per brand: UAE - Falafel 8, Awani 3, Catch22 2, Smoky Beach 2, Surf Bite 1, D Kitchen 1, SushiDo 4, Awani express 4 ChixFix 1, Habibi Kitchen 1, Tabkha 3, Fuse 1 KSA - Falafel 7, Awani 2, Catch22 1 USA - Falafel 1
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F&B
F&B
INVESTMENT OUTLOOK & KEY TRENDS The food and beverage sector has benefited from increased levels of investment over the past decade. Maya Bekhazi Noun, founder and managing director of The Food Studio, looks ahead and shares details of the investor trends shaping the F&B industry.
News about multi-million dollar venture capital investments in food and beverage startups may give the impression that such funding is the best way to scale a business, but the model is far from perfect and actually harms the majority of entrepreneurs. In the year ahead, consumer trends triggered by the coronavirus pandemic are expected to continue, driving further innovation in food production and distribution. Startups tackling key issues in the supply chain are capturing the attention of investors.
Investor trends Investor trends have accelerated since the onset of the pandemic, which will undoubtedly have long-term implications for the industry. As for the short term, the following are trends to keep an eye on: • Private equity groups and high-networth individuals will continue to be active investors of restaurants and hospitality industry assets. As food and beverage industry liquidity was down more than 60 percent from 2019, private equity groups and institutional investors took advantage of assets that were made available for sale. • The manchise structure is on the rise, as parent brand companies evolve from traditional franchise management agreements.
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• Consumer preferences will drive technology advancements.
Covid-19 impact While uncertainty plagued 2020 due to the Covid-19 pandemic, the global food industry is eager to move forward. Interest in a wave of trends has grown, as restaurateur leaders quickly shifted operations and strategy to navigate through one of the most transformational and economically challenging times in modern history. As many put R&D on hold during the pandemic, it is clear that innovative ideas will emerge over the next few years. The pandemic encouraged the purchasing of food online, and plenty of curation platforms are emerging, whether online or pop-ups.
Healthy food We saw a huge evolution of functional foods with high-impact ingredients concentrated with super foods, together with the creation of the dining experience at home, as well as the need for clean, whole and lessprocessed labels. Alternative protein companies and plantbased options with a surge of food traceability solutions have been the biggest driver of these trends as sustainability and
supply chain resiliency come into greater focus. Health and wellness products are expected to gain greater relevance as consumers continue seeking food and beverage brands promoting immunity benefits, relaxation and stress relief. Consumer demand for healthy food and beverage products that can improve mood, immunity and overall mental health will undoubtedly continue to see an unprecedented spike. Several experts expect to see increased investment in technologies that automate production and delivery as labor challenges persist across the food and agriculture industries.
The rise of e-commerce Another trend supercharged by the pandemic is e-commerce, which will continue to grow across categories as large corporate buyers acquire directto-consumer brands at higher multiples. Consumers are shopping from a food or beverage brand website because of better quality, better selection, better customer service and personalization.
Sustainable packaging Large- and medium-packaged food companies seeking to sustain top-line gains achieved in the past year due to the
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shift to at-home consumption may pursue acquisitions in high-growth categories.
Conscientious consumption The events of the past year amplified the importance of conscientious consumption. Increasingly, shoppers are making purchases from companies that care about equity, diversity, justice and inclusion, casting a bigger light on women- and minorityowned businesses. As a result, efforts to support previously underrepresented entrepreneurs are advancing.
Best practices Looking ahead, restaurants are drawing on the lessons they learned during the pandemic and are heading toward major strategic and operational changes. Leaders in the quick-service space are prioritizing heavy technology investments that will prepare restaurants for the digitally enabled future of the industry. Some of the strongest trends which will change the restaurant business model for a long time are:
Off-premise dining The dramatic growth of off-premise dining has certainly been the biggest change. Pickup, carryout, delivery and drive thru options have become even more popular following lockdown orders and social distancing guidelines. Food “at home” has overtaken “away from home,” and e-commerce is representing a growing share of grocery sales.
Pickup, carryout, delivery and drive thru options have become even more popular.
Menu adaptation and innovation Not only must restaurants invest in takeout and delivery packaging, they must also make major improvements on product and meal regularity. It is more difficult to correct a mistake when a meal is delivered, especially if a diner ordered through a third-party platform. As consistency is the most essential tool, many restaurants have simplified their menus and invested in innovative products that help attract diners in a competitive environment. They are also expanding either through catering or by launching ghost kitchens. By operating a second concept out of the same backof-house footprint, restaurants are able to appeal to customers on multiple fronts without incurring additional investments.
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BUSINESS
ARCHITECTURE AND DESIGN
STEP INSIDE
THE SPA With the Covid-19 pandemic putting health and well-being in the spotlight, Amanda Barrett, associate at KCA International, talks about the latest trends in luxury spas.
Focus on world-class facilities Spa experiences are shifting from brief treatments in a single room to “wellness journeys.” The post-pandemic consumer is looking for a holistic experience that isn’t limited to a body relaxation massage but explores innovative techniques of facials, body scrubs, lymphatic drainage treatments, infrared saunas, contrast therapy, acupuncture, the use of aromatherapy and anything that stimulates circulation. Guests are constantly seeking new experiences, new treatments and new ways of experiencing them. The characteristic elements of a spa (sauna, shower, relaxation area, etc.) are being transformed into ever-changing products. Through the synchrony between images, ambient lights, perfumed essences and music, the classic elements of the spa acquire a new personality, are continually renewed and are able to surprise. Wellness centers are even provided with cutting-edge
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equipment for a bespoke spa experience. I recently completed a spa at the Address Beach Resort in JBR, with massage beds offering a combination of multilayered sound waves and power showers designed to awaken the circulatory system with a warm water rain massage.
Spa as a wellness destination Nowadays, spas are becoming destinations themselves, attracting inhouse guests and local communities. As a result, owners and hotel operators are requesting greater emphasis on the interior design and selection of materials: high-end finishes of marble, custom mosaics and artworks are recurrent elements as guests expect even higher standards. This attention to detail in what guests can touch, feel and experience begins as soon as they enter the spa and follows through the rest of the space to create harmonious experiences.
Spas generate revenue for the hotel, much like F&B outlets, so owners are willing to allocate a higher budget towards these areas.
Incorporating mental wellness In an increasingly stressful world, people are investing more in their mental and physical health to achieve a well-balanced life. Spas are no longer seen as places to restore only the body. One of the new objectives of the modern spa is the reconnection of body-mind-spirit, which can have a profound effect on one’s health. Traditional Chinese medicine and Ayurvedic methods have become even more popular thanks to the way they connect mind and body. They look for the source of the problem, not just the symptoms. Spas continue to develop and grow, with acupuncture and reflexology now in vogue.
Photos: The Spa & Fitness Centre at Address Beach Resort
Designers need to take note of these needs and anticipate them while structuring the spaces and choosing the mood within. We all know that the way different colors can affect emotions depends largely on the brightness,
One of the new objectives of the modern spa is the reconnection of body-mind-spirit.
shade or tone. Designers need to take into consideration these elements when preparing mood boards. In my latest project, particular attention was paid to colors of the sea in the very early morning. A subtle teal hue was thus brought into the design.
Safety is still the number one rule Safety, hygiene and touchless solutions continue to define 2021, and most likely will do so in 2022. We have learned about social distancing and isolation. Spas need to be planned and designed as places to reset, recharge and renew, adapting their settings to comply with regular inspections and to meet new protocols. All areas have to be constantly disinfected, with proper hygiene and hand washing regimes in place. Staff should be encouraged to wear masks and gloves, which they should change between each client. Hand sanitization stations and HEPA air purifiers are common almost everywhere. A good interior designer must keep these elements in mind and incorporate them and foresee the spaces without this interfering in the use of the area by
the customer. To ensure compliance with the precautionary guidelines, treatment room preparation time between each guest is now longer than before. Spa treatment rooms, which are contemporary in design, can help minimize the additional time needed to set up. Cantilevered vanities make it easier to clean the floors, sleek counter tops are unfussy and easy to wipe down, while marble and tile finishes ensure deep cleaning can be accommodated several times a day. We are forever changed by our experiences with Covid-19, and a balance between the mind, body and spirit is now even more important. Lifestyles that embrace and focus more on healthy living help to alleviate stress, and physical relaxation in a spa setting contributes to this journey and to a wellrested mind.
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TECHNOLOGY
THE KEY TO DRIVING DIRECT BOOKINGS Although the events of the last 18 months have transformed the hospitality industry, one thing that hasn’t changed is the enthusiasm of hotel operators to convert more direct bookings. Ashleigh Donald, co-founder and marketing and communications consultant at Halo Business Consulting Ltd, discusses how Google has changed the rules of the game with its Hotel Ads.
Apart from the obvious profitability implications, direct bookings allow businesses to take control of the customer journey and collect more data to personalize the customer experience while providing opportunities to increase incremental spend through effective marketing of ancillary products and services. By leveraging their own booking channels, hotels can reduce costs, increase revenues and drive loyalty without being subject to the rules and algorithms of third-party booking engines. However, the marketing reach and vast distribution of these third-party platforms can be enticing, especially for brands that wish to broaden their distribution or large properties that need to fill more rooms. Booking.com is still the market leader in the UK and took 67.7 percent share of the European OTA market in 2019, according to Statista.com. However, over the past few year, Google has been changing the way it works with hotels, and its redeveloped Google Hotels platform, armed with its powerful Hotel Ads, now poses a huge
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threat to these OTAs and presents a great opportunity for hotels.
What are Hotel Ads? According to Google, Hotel Ads display your hotel availability and rates on Google Search and Maps. Much of Google's success has been a result of its focus on the customer experience. Hotel Ads engage future potential guests' browsing by serving up hotel photos and authentic customer reviews when searching for hotels in a city, sending them to a hotel’s website to book direct. While OTAs have often dominated the first page of Google’s Search Engine’s Results (SERPs) page, processed reservations and charged their commissions as a result, hotels can now advertise within the framework of Google Hotels and drive reservations directly to their own booking site. While Google Ads serve the purpose of driving brand awareness, targeting visitors at an earlier stage in the funnel, Hotel Ads are more focused on conversion
by displaying rates, availability, location and driving traffic to the hotel’s website. Hoteliers have flexibility when setting maximum rates of commission, room types and availability through Google’s bidding algorithm and have the option of leveraging Google’s automated systems to adapt to periods of high and low demand. Hotels pay commission only when the guest stay has actually occurred, a different approach when compared to some OTAs. According to research by Skift, approximately 10 percent of hotel bookings are acquired through Google Ads and Hotel Ads, with the remainder coming from OTAs, direct marketing and other channels.
How can hotels drive direct bookings through Ads? Hotel Ads are an integral component of SERP ownership, maximizing as many avenues to book direct as possible. It’s important to attract potential guests into a direct booking funnel as quickly as possible rather than allowing them to be tempted by an OTA, where other hotels will compete,
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commission rates will be incurred and guest data will be unavailable. It’s generally recommended that hotels should bid on their own hotel name and have a mixture of both Google Ads and Hotel Ads, even when they appear first in an organic search, as it allows them to command more primary real estate in the SERP and capture visitors at different stages of the funnel. Bidding on the hotel’s own name also helps to protect the brand so it appears as an “official site” in the hope of deterring third-party bookings. Hotels can witness up to a 35 percent net uplift in booking traffic from having both Hotel Ads and their property rank first organically, showing that this combination is complementing not cannibalizing bookings. To attract a bigger audience higher up in the consideration phase of the funnel, hotels should also consider bidding on wider-reaching search terms, such as 5 Star Hotels in Dubai, Hotels near Times Square or Countryside Hotels in the UK. As these search terms are broader, there can be stronger competition and therefore it might be quite expensive, so testing and measuring ROI is key to having an effective strategy to capture incremental bookings. Hoteliers manage everything via a Google My Business account. It’s important for hotels to upload quality photos and videos, and highlight special offers, discounts and unique features. Google reviews left by customers should be regularly reviewed
and replied to, as such engagement inspires trust with potential customers, provides data to potentially enhance the customer experience and improves organic search ranking. The booking process must be easy for visitors once they land on the hotel’s website, giving them the confidence to book directly. The hotel’s website should have a fast loading, simple and mobile-friendly booking engine. According to Google, an easy-to-use website is more important for high-value travelers than reviews or loyalty programs. A clunky, slow website that hasn’t been optimized for mobile may well damage conversion rates, which will not only cost the hotel unconverted revenues but could be flagged by Google in their Quality Score and increase the cost of ads.
The booking process must be easy for visitors once they land on the hotel’s website, giving them the confidence to book directly. What are the benefits of capturing direct bookings? Direct bookings made on a hotel’s own website are always the most profitable, but there is also another reason: data.
oil but data,” this statement has been a hot topic within many industries. For hoteliers, having access to first-party data, essentially owning their customers’ data, allows them to nurture a relationship with their guests and offer highly personalized experiences based on their behaviors and interactions at every guest touchpoint. This provides an opportunity to drive loyalty and growth and develop marketing campaigns tailored to their passions and needs, attributing to the customer lifetime value. The fact that Google is making such big moves with their Google Hotels platform should not be underestimated. Direct hotel bookings started bouncing back quicker than OTAs as travel started to return after various lockdowns. This was partially due to Booking.com and Expedia cutting their sales and marketing investment in 2020. While this is likely to have cost Google billions of dollars in advertising revenue last year, they may well have found a longer-term solution by cutting out the OTA middle person and working directly with hotels. With a partner who is focused on the customer experience, who has access to more data, more marketing reach than anyone else on the planet and whose name is literally the word for internet search and who now wants to drive direct bookings, hoteliers may have found their perfect ally.
Ever since The Economist declared that “the world's most valuable resource is no longer
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SPECIAL REPORT HYGIENE If 2021 had to be defined by a single word, "hygiene" would probably be it. While the coronavirus forced us as consumers to pay greater attention to our habits, our health and our well-being, the hospitality industry faced the crisis head-on, implementing tighter protocols and introducing new technologies to combat the spread of the virus. Moving into post-pandemic recovery mode, it is evident that hygiene remains at the top of the list of priorities, especially as hotels and restaurants seek to regain the trust of customers. In our annual hygiene report, we dish the dirt on why cleanliness matters more than ever, what trends we can expect in 2022 and why retraining staff in health and safety is an investment that shouldn't be overlooked.
P. 55 TALKING RESTAURANT HYGIENE
P. 58 FOOD SAFETY RULES
P. 56 KEEPING IT CLEAN
P. 60 CASE STUDY: HYGIENE MATTERS IN THE UAE
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P. 62 CLEAN TALK
SPECIAL REPORT
HYGIENE
TALKING RESTAURANT
HYGIENE
Hygiene matters more than ever in the restaurant industry, as Naim Maadad, chief executive and founder of Gates Hospitality, explains. The hygiene teams of restaurants used to work behind the scenes, with deep cleaning mostly taking place before and after operational hours. However, the pandemic brought cleanliness to the forefront; it is no longer taboo to have the cleaning team present during service hours. Regular sanitization has been integrated into the operational schedule, and guests usually do not mind if the premises are deep cleaned while they are dining. Nowadays, gloves and masks are part of the uniform. Staff training is more focused on social etiquette, guest interactions, hygiene and sanitation processes. Many restaurants have implemented a strict hand hygiene regime, with stringent rules for all staff on how to sanitize their hands at regular intervals at work. This requires venues to provide sufficient handwashing facilities in the right locations. Furthermore, there needs to be no-touch solutions to minimize the risk of cross-contamination. Particular attention must be paid to the kitchen and food preparation areas to prevent the spread of bacteria. The team need to use separate cutting boards, plates
and knives for produce, raw meat, poultry and seafood. These need to be cleaned thoroughly with hot soapy water after every use. Food wastage areas need to be kept clean, tidy and require regular clearance to avoid any pest infection.
For restaurateurs, the norm for a successful opening has undergone a reality check.
Table setting Table setting has also witnessed great change. Whereas before tables would be set ahead of the meal service, many restaurants are now waiting until the guests are seated. For restaurateurs looking to the future, the norm for a successful opening has undergone a reality check. In addition to the seating, chic artwork, glazed marble floors and the imported wine, guests will also be paying attention to how safe they feel at the venue.
Technology Seating Restaurant seating has also been viewed analytically. Points of congestion have been identified, ensuring a smoother flow to maintain the social distance norms. Every minor detail and every touch point is being considered, with surfaces sanitized constantly. Restaurants have focused on installing additional automatic soap dispensers, trash cans with foot pedal opening mechanisms, cashless online payment methods and automated door opening systems in an effort to ensure minimal direct hand contact on any surface.
Technology has impacted every aspect of the dining experience. A greater number of restaurants have shifted to the use of QR codes, allowing guests to view menus on their own personal handheld devices.
Reviews Customers, especially tourists, often decide where to dine from a glimpse of the menu or the premises before they enter if it is their first visit. Increasingly, restaurants are displaying reviews and authority inspection certificates at the entrance.
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SPECIAL REPORT
HYGIENE
KEEPING IT
CLEAN
With leisure travel making a comeback, Jad Shamseddin, COO of Aleph Hospitality, explores ways in which hotels and resorts are regaining trust, particularly when it comes to hygiene.
A few weeks ago, as travel restrictions started to ease, I suggested to a friend that we take a short break with our families somewhere in the region like we used to do before the pandemic. My simple suggestion led to a two-hour discussion on whether it was safe to do so, especially with regard to the hotels/hotel brands that we had shortlisted. Can we trust a local brand? Will the hotel be clean? What if the resort does not practice Covid-19 hygiene protocols? How do we manage if one of us gets Covid-19? As one would imagine, these are some of the many questions that are currently being asked by millions of travelers around the globe. The definition of brand loyalty has changed dramatically amid the pandemic. It is now as much about communication of the hygiene practices that are practiced at the hotels and the assurance of their safety and sanitation levels.
Regaining market share To date, thousands of studies have been conducted around the world to assess the impact of Covid-19 on customers’ perceptions and expectations, and what hotels need to do to regain market share. Overall, the findings highlighted the fact that communication and hygiene protocols are key elements in winning travelers’ confidence. The vast majority of guests said
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that they would expect each hotel to outline its safety measures. When it comes to areas of concern, elevators and guest rooms are at the top of the list, followed by doors, gyms and restaurants. Occupancy limits and touch-free technology are also priorities in building confidence.
Rethinking housekeeping operations Interestingly enough, other studies have revealed that more than half of hotel guests are willing to pay more to stay in hotels with proven hygiene protocols. Consequently, rethinking operations and redesigning housekeeping operations using technology is the only way forward.
Covid-19 protocols for hotels Besides the most common practices, like placing clear signage, instructions, sanitisers and mask dispensers all over the hotel, as well as enforcing social distancing and using digital menus, hotels have been obliged to follow certain protocols, including but not limited to: • Contactless check-in and the elimination of common physical touchpoints • The elimination of high-touch items in guest rooms, like mugs and glassware • Partitions at reception and in restaurants • Enhanced cleaning standards and dedicated “cleanliness” teams, using hospital-grade disinfectants, with increased frequency in sanitization and disinfection of
common areas and guest rooms • Enforcing PPE for staff and guests • Disinfection of incoming products, luggage, etc. using new and enhanced cleaning technologies, including electrostatic sprayers to sanitize surfaces • Enhancement of the ventilation systems to change air in the hotel more frequently, using air purifying systems that are effective against viruses in the air and on surfaces • Cancelation of buffets • Amenities in rooms, such as stationery, iron and hairdryer, provided only upon request • Minibar items supplied upon request only • Rooms only cleaned when guests are out • Rooms sanitized after checkout then kept vacant for hours before they are occupied by the next guest • Turndown service provided upon request only • Used or unused disposable utensils in the room, such as takeaway cups, replaced after checkout
Covid-19 Protocols for Resorts Resorts, usually operating with large numbers of staff and guests, have also been forced to adopt additional strict hygiene protocols: • Sunbeds around the pools and beach are thoroughly cleaned and sanitized after every use and kept two meters apart to maintain physical distance between guests • Pools have introduced limited capacities
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The vast majority of guests said that they would expect each hotel to outline its safety measures.
• Valet parking has been discontinued, replaced by free self-parking • Non-resident customers are required to bring their own towels • Kids’ clubs have closed or operate with limited capacity • Bar parties have been canceled
HR matters Moreover, due to the nature of the hospitality industry being people-centric, staff training and awareness on practicing hygiene protocols is equally important. Hotels have introduced daily health checks, ideally using mobile applications, to ensure that the situation is contained in case a positive case is detected among staff. Due to drop in demand, and consequently revenues, hotels were required to lay off employees, which resulted in heavier workloads for the remaining staff. However, some companies have introduced the role of a hygiene/cleanliness manager to enhance their protocols, to support in managing workloads and regain customer confidence. The role focuses strictly on preventive actions, protocols and crisis management.
How major hotel brands are reacting At the corporate level, Marriott, for instance, partnered with the universally recognized Ecolab company to use their products for sanitizing and disinfecting.
IHG partnered with Cleveland clinic, Ecolab and Diversey for the same purpose, while Hilton introduced its famous CleanStay program in partnership with Reckitt (Dettol manufacturer). Co-branding was introduced and widely communicated by these brands.
The outlook In conclusion, while it is imperative to implement new operational practices and measures, housekeeping protocols, staff
efficiencies and technology enhancements to keep up with changing Covid-19 requirements, it is important to remind ourselves that hotels remain experience driven and should avoid turning into hospital-like venues. The post-Covid-19 era will continue to witness increased concerns about hygiene protocols, but hotels should not ignore the need to provide memorable experiences as Covid-19 restrictions ease even further.
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SPECIAL REPORT
HYGIENE
FOOD SAFET Y RULES Food safety is critical to building consumer trust. Christian Salloum, managing director of BrandPortunity F&B consulting, discusses why restaurateurs should ensure that their teams are fully trained in food preparation, processing and production.
If food is not handled correctly, it can result in the rapid spread of bacteria, cross-contamination, allergies and potentially severe or life-threatening illnesses. To maintain a respectable and trustworthy reputation, restaurateurs must guarantee proper food handling, the utmost level of hygiene at all times, a sense of care and regular food handler training/refreshment programs across the year.
as the farm, all the way to the consumer. This involves numerous stages, such as production or harvesting, packing, warehousing and transportation.
Food safety is compromised when hygiene is neglected at any stage of the food supply chain.
Food safety legislation There are stringent food safety regulations in place for a reason. The complex legislation exists so that each business working with food does so safely and responsibly. It requires employers to ensure that each individual understands and adheres to their specific obligations. Food hygiene training covers each safety system and helps businesses remove or substantially reduce contaminants when handling products for human consumption. It also ensures that there are appropriate safety and monitoring systems in place.
Make sure food is safe to eat If food is not safe to eat, it could make you sick. It’s essential to find a source and supply chain that is reputable. When guests dine at a restaurant, they want to know that they can trust that the food is good quality, responsibly sourced, hygienic and fresh. It's essential to understand the food chain from the original source, such
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Prevent or control the spread of harmful bacteria All kinds of bacteria can develop and spread in and around food sources at any stage of the supply chain. Lack of hygiene makes food high risk if it is not handled correctly. Bacteria can be controlled at safe levels through proper hygiene practices: • Proper storage and appropriate labeling • Temperature control • Appropriate food handling • Well-managed disposal of expired food • Proper consumption system in place FIFO (Fist In First Out) or FEFO (First Expired First Out) • Efficient and transparent paper trails These are also important points to follow at home with family, not only at a restaurant.
Eliminate the risk of food poisoning Bacteria, parasites and viruses can cause food poisoning, and cross-contamination can quickly occur across foods if chefs don’t follow the correct hygiene protocols. Unfortunately, it’s still common for people to experience mild to deadly food poisoning. If food safety legislation were not in place, the problem would quickly spiral. It is possible that chefs don't know that the food is unsafe, so food hygiene standards, operations and practices should be in place to control any risk.
Protect vulnerable people Vulnerable people fall into the high-risk category when considering food safety risks. Examples of vulnerable people are: • The elderly • Children • Pregnant and nursing women • People who have a compromised immune system, such as those with cancer or with HIV • People with serious food allergies • People following specific diet plans or treatment
Food hygiene roles How people behave around food is critical. Chefs and cooks must continually wash their hands when they are handling food to prevent the spread of bacteria. The same applies to personal health, such as coughing and sneezing around food.
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Teaching staff about food hygiene educates them on the importance of personal hygiene and how individuals maintain food safety techniques so that they don't cause any embarrassment or harm to others.
Reduce food waste Food waste is reduced when an efficient system is in place for managing food storage, handling, preparation and service. If food is not managed correctly and bacteria spreads, there might be a considerable loss of stock. All of these prevention techniques are taught on food hygiene courses.
Improve efficiency
Secure a job in the food industry
Every kitchen should have a process, routine and checklists in place. Correctly maintaining food hygiene and working efficiently ensures pride, job satisfaction, camaraderie and saving money on the soft costs of running a successful business.
Certification shows that chefs are responsible and aware of the importance of hygiene alongside the restaurant managers and how stellar practices can have an effect on business. If a chef has studied food hygiene and has an up-to-date certificate, it’ll instantly show prospective employers that they understand the importance of food safety. Any food safety certification will put them ahead of the crowd.
Build a positive reputation A food business with an exemplary hygiene rating will be instantly reputable. This will help with the overall success of the business if it runs alongside brand reputation, great food, excellent customer service and great hospitality. Without excellent hygiene, you won’t have a reputable business.
It’s essential to provide training and to maintain high levels of hygiene. Food safety is always compromised when hygiene is neglected at any stage of the food supply chain. DEC 2021-JAN 2022 | HOSPITALITY NEWS ME
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SPECIAL REPORT
HYGIENE
CASE STUDY: HYGIENE MATTERS IN THE UAE Richard Stolz, associate director of strategy and transformation at KPMG Lower Gulf Limited, examines effective hygiene management in UAE hotels.
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In collaboration with
The pandemic had a sweeping effect on just about every aspect of life: the way we work, play, travel and socialize might never go back to what we saw as normal. Covid-19 has forced us to find healthier and safer ways to navigate the world and interact with each other. The speed of post-pandemic economic recovery ultimately depends on how quickly the hospitality industry can instill trust and confidence in consumers. Industry experts say that health, hygiene and well-being are now at the forefront of consumer consideration, surpassing luxury and value for money. Hospitality establishments have had a normative and regulative requirement to be nimble, adopting innovation to meet those needs. The industry was forced to explore changing consumer behavior and question what the critical success factors would now be.
employees being screened for Covid-19 symptoms is now quite common, as is maintaining some level of social distancing. Hotel brands are leveraging remote service and contact-free technology and services where applicable. They are also minimizing physical contact as much as possible, mainly through the digitalization of information and menus. And to prepare for a worst-case scenario, hotels have devised an action plan for event response procedures when alerted of a Covid-19 case.
Industry experts say that health, hygiene and well-being are now at the forefront of consumer consideration.
The UAE’s response To assure visitors that hospitality establishments were adhering to international health and safety standards and protocols, the World Travel & Tourism Council established the Safe Travels global protocols and stamp in March/April 2020. According to a recent KPMG report, more than three-quarters (77 percent) of UAE residents planning to stay in Dubai would consider whether the property received a Dubai-assured stamp certifying its sanitization protocols. The report revealed that there was still a considerable degree of concern among consumers over Covid-19related safety measures. The majority feel that appropriate monitoring, high standards of cleanliness and effective handling of shared spaces are critical for improving customer experience and creating a sense of safety. Now, as prospective visitors tentatively book their stays, hospitality industry leaders are implementing strategies to gain consumer confidence and, hopefully, bolster the entire hospitality and tourism industry. Guests and
Bouncing back According to the Pandemic Resilience Index, the UAE was the second most resilient country globally for its response to the Covid-19 pandemic. Additionally, Dubai, in recognition of the emirate’s successful citywide management of the pandemic, was awarded the Safe Travels stamp in July 2020. This serves to consolidate the emirate’s position as one of the world’s safest destinations. Dubai’s hotel occupancy rates, having nosedived to less than 25 percent in April 2020, have steadily improved due to these hygiene and safety measures. And December 2020 marked a 12-month high of 69 percent. According to hospitality data and analytics specialist STR ,there has been a rebound in the UAE, particularly in Dubai, which recorded the highest occupancy levels in the world in March 2021. The report showed the emirate’s occupancy rates rose to more than 60 percent in Q1 2021, making Dubai one of the strongest performing markets in the world. Average
hotel occupancy rates were around 63 percent across the country. The UAE’s fast rebounding hospitality sector, which stood out as the world’s second-busiest after China in 2020, posted a 27.6 percent increase in the average length of stay in hotels, to 4.3 nights, compared with March 2020 – with UAE nationals accounting for 25.6 percent of total guests during the reference period.
Staycations are vital The hospitality industry’s recovery has been primarily driven by local demand. The popularity of domestic travel, or “staycations,” has been supported by the government-issued health and hygiene mandates. The swift development and implementation of hygiene protocols as a response to the pandemic meant that the UAE was one of the fastest tourism destinations to fully open up its hotels and restaurants, giving the country a competitive advantage over hotel players in other regions. The interconnected nature of the hospitality and the UAE’s aviation industry means they depend on each other to thrive. The agility of the aviation industry in the UAE was pivotal in supporting the hospitality industry during the recovery phase. In the future, it will remain important for players in the hospitality industry to differentiate themselves from the competition by offering safer and unique experiences. The influx of visitors during Expo 2020 is set to play a pivotal role in accelerating some of these changes and the UAE’s hospitality sector has proven it can weather the storm when it comes to receiving substantial volumes of travelers in in times made challenging due to the effects of Covid-19. The outlook is promising: travel and hospitality will likely thrive again. Covid-19 acted as a catalyst for industry transformation. The last 18 months have provided the sector with an opportunity to reinvent itself and improve its service offerings for a better and safer postpandemic world.
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SPECIAL REPORT
HYGIENE
CLEAN TALK With travelers demanding evergreater levels of cleanliness, we spoke to three hotel professionals to hear how they are maintaining hygiene standards in their properties.
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AHMED AKABAWY
HARRY MASSOLIN,
AMAR PURMESSUR
Front office manager Kempinski Hotel Mall of The Emirates
Director of F&B Sofitel Dubai The Obelisk sofitel-dubai-theobelisk.com
Corporate director of housekeeping & facilities management TIME Hotels
White Gloves
Frequent sanitization
Hygiene protocols
We take care of disinfecting all our guests’ items, such as luggage and room keys. All of the hotel employees are vaccinated, and we wear gloves and masks at all times, which is part of Kempinski’s “White Gloves” initiative.
All of our restaurants and kitchens operate with strict compliance to hygiene guidelines issued by the UAE government. These include hand hygiene, use of PPE, like masks and gloves, and regular cleaning and disinfection of spaces throughout the day, particularly high-touch surfaces (which are sanitized once every hour). The hotel is fully HACCP certified, ensuring the highest levels of food safety. We are lucky to have two incredible hygiene managers who are continually working with the culinary team to ensure that we are always on top of things.
TIME Hotels implemented a wide range of intensified cleaning measures and sanitization procedures in partnership with Diversey, our hygiene solutions provider. We introduced our new cleaning protocols under the slogan “Sanitised & Ready," which covers the disinfection of public areas and facilities accessible to our guests. From the moment guests are picked up at the airport, up until their departure, we assure that all public spaces, such as the lobby, reception, elevators, public restrooms, guestrooms, restaurants, and other areas, are sanitized every 30 to 45 minutes by our dedicated housekeeping associates.
Hygiene kits and more Guests are looking for assurance when it comes to health and safety prior to making reservation, hence we have equipped our property with all the necessary tools. For example, we offer our guests a hygiene kit upon arrival, which includes a mask, sanitizers, mask refreshers and sanitizing wipes.
Post-pandemic hygiene practices No matter how rigorous our hygiene regime was before and during the pandemic, we need to continue meeting heightened expectations of cleanliness. As the hospitality world continues to evolve, maintaining a consistent cleaning and hygiene program that uses the right products and clear communication is key to reassuring our guests and our colleagues.
To fulfill our commitment, we have retrained our team and look after their health and grooming to match the new cleaning methods and safety standards. We assigned a champion in every department to act as a hygiene officer, who helped us implement the new cleaning standards. Over a period, we had the entire workforce fully vaccinated, which enabled us to work confidently amid the pandemic.
Building trust
Sanitation rules
Guests expect the hotel to demonstrate how it can ensure the highest levels of hygiene. Building trust and restoring confidence is fundamental. There continues to be a focus on the use of digital technology to deliver a contactless experience, high standards of cleanliness, commitment and constant sanitization of common areas.
Even though some restrictions have been lifted in public places in the UAE, at TIME Hotels, we have kept “Sanitised & Ready” embedded in our daily operations, making all enhanced cleaning measures standard practice rather than just precautionary.
Focus on rooms This ongoing situation has taught us that further efforts must be made to maintain a high level of hygiene and public health and safety. Because of this, we keep on training our associates on cleaning standards. We have strategically placed sanitizer stations in the lobby and in the restaurants, while facemasks are available at reception to meet guest demand. Our “Sanitised & Ready” seal is placed on each guestroom door after it has been deep cleaned and prepared for the next occupant, which provides assurance to arriving guests that they are entering a safe environment.
DEC 2021-JAN 2022 | HOSPITALITY NEWS ME
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SOLUTIONS
MANAGEMENT
In collaboration with
STREAMLINING PROCUREMENT Industries often depend on a number of multifaceted layers to ensure the smooth operation of day-to-day business. Abdul Kader Saadi, co-founder and CEO of the Eighty6 Portal, discusses the role of technology in procurement.
When it comes to the F&B industry, procurement is specifically an essential element in managing the line between restaurants and suppliers. In simple terms, procurement is the process of locating and finalizing agreement terms to secure the acquisition of goods/services via external sources in a tender/bid. It is the process of finding and agreeing to terms and acquiring goods, services or works from an external source and procurement and generally involves making buying decisions under conditions of scarcity. In the F&B industry, this process often involves numerous suppliers vying for restaurants’ buying decisions in an environment of scarcity, as often multiple suppliers are needed to fulfill the full list of needs. In other words it is through the process of procurement that companies gain access to the materials they need to ensure their productivity is maintained, since companies need effective procurement practices to manage their costs effectively.
Importance of technology
Redefining the procurement process
The Eighty6 app is designed to bridge the gap between suppliers and buyers. The system is designed to empower buyers by enabling them to review, place orders and track them on the go. It also allows vendors to aggregate, promote and communicate with thousands of buyers at the touch of a button. By its very nature, the procurement process is tedious and cumbersome, and the app is designed to limit the time wasted, via a number of innovative features. On the restaurant side of the equation, the app lists product and supplier prices, allowing companies to easily compare rates for potential procurement. In addition, it
Procurement, much like every other aspect of the F&B industry, can be a challenging area of the business and stands to be improved with the incorporation of innovative technological practices. The redefinition of the procurement process using new technology should be designed to be an optimizer of time. The digitization process seeks to free up the mundane, time-consuming nature of procurement and give employees the opportunity to use their brainpower and innovation in core strategic areas that actually require it.
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Businesses that lack the incorporation of technological solutions inevitably fall back on manual processes. In the long run, this makes it difficult for companies to scale their procurement processes and address the challenges of transparency and sustainability. Technology utilized by the Eighty6 platform also provides companies with the invaluable addition of data that can be used to spearhead more productive directions and compare/contrast current procurement methods. This allows companies to not only be more profitable in the present timeframe but also guarantee long-term projections by making plans based on concrete data that is more likely to warrant long-term profitability. In other words, companies can now prioritize their preferred routes of operation and better assign assets to their relevant departments with the full confidence of market data to back up their decisions.
The Eighty6 app
also allows managers and chefs to find new suppliers/products via its search and discovery engine, complemented by an ability to track orders available on the system. If more extensive assistance is required, Eighty6 can also locate/secure strong procurement options by aiding users in finding new suppliers and products and allowing them to compare results for optimal finalized options. Utilizing Eighty6’s entire list of comprehensive features allows managers to cut down on the time spent on the procurement process by as much as 50 percent.
Benefits for suppliers In terms of supplier side benefits, Eighty6 allows suppliers to receive orders digitally and efficiently via SMS, WhatsApp and email. Arguably one of the strongest benefits of the Eighty6 app is its ability to increase supplier reach by allowing this group to connect with thousands of chefs and users at the push of a button.
Wrapping things up In summary, the implementation of the Eighty6 technology addresses four key areas of success: time reduction, increased efficiency, improved communication channels and cross-data comparison. More than ever, businesses need to safeguard their investments and ensure that unnecessary time and money spent on essential practices are never taken for granted again. Procurement and technology are on a parallel trajectory and those companies that seize this trend will be the first to reap the benefits of applications like Eighty6.
SOLUTIONS
HUMAN RESOURCES
In collaboration with
INCREASING EFFICIENCY BY GOING PAPERLESS This post-pandemic period provides a great opportunity for hospitality to reinvent itself. Mark Dickinson of DONE! Hospitality Training Solutions explores the importance of a paperless work environment.
Technology is moving with everincreasing speed and solutions to basic problems are now online. The objective of every F&B operation must be to go paperless as quickly as possible. This requires intelligent thinking to determine why any piece of paper exists and to uncover a paperless solution to remove it.
The rise of technology The decision to go paperless will not be without resistance, however. Those most resistant to changes in technology are in the millennial group and above. Gen Z are already there. They have grown up using only technology and have no use for paper; it just makes no sense, slows things down and can get lost. Cloud is now standard for the world and is not some novel, suspicious way of doing business — it is the norm. Working on tablets, mobile and cloud must be the mission for every administrator running hospitality. The computing power far outstrips the mental processing capacity of management.
Tech challenges The challenge to making this shift is frequently found in the insecurity of those who are in administrative roles who fear that their authority, future or career might be taken away. Those who are savvy and aware will realize that while there will be fewer requirements for back-office teams, the business was always about serving customers anyway and that getting the company focus back onto customerfacing activities is far more important than building office empires. Every dollar saved on a back-office process is a dollar that can be invested in growth.
Smart tech There are multiple key technologies that will reduce the need for back-office teams and increase the responsibility of team members on the floor, devolving decision making naturally.
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Digital banking Banking is an online affair. Everything that ever needs to be done for banking can now be done digitally. Throughout the pandemic, we became almost a cashless society and that is only set to continue to grow. Money has become online and is just digits on a screen, so management of all banking must be paperless.
Every dollar saved on a backoffice process is a dollar that can be invested in growth.
Time and attendance, records of the disciplinary process, management of vacation days, sickness and all related HR activities reduce the administration work of HR and cause the team members to manage their own personnel-related admin through the online information that they need. No more paper. The POS has long been a pillar of the industry. However, with the growth of cloud-based POS, the solutions now offer massive flexibility and smooth interface with accounting, allowing for automated cost control, procurement and revenue control.
POS New-age accounting systems Accounting is frequently a bottleneck and attracts a large number of employees who seem to be continually immersed in a backlog of paperwork. That is now over. There are excellent solutions out there that involve online software and outsourcing. The first step is to get a system set up that handles all purchases, all invoices and all supplier payments that is integrated into the entire operations system; no more paper, no more petty cash. This decision alone may take some companies a few months to implement, but six months down the line, the accounting will be run by a minimal crew of a couple of team members.
Online management and reporting systems Online reporting is essential for management, but thanks to solutions online, all revenue, expenses and costs can be viewed by management online instantly at all times. P&Ls are automatically up to date 24/7, and bank positions are in real time. Apps exist for cashing up and management of actual daily revenue, which can be completed by team members on the floor. End of paper.
Checklists have long been desirable elements of an operation, and yet neglected because they have been difficult to implement and even more difficult to monitor. Today, that problem has been solved through the introduction of online, digital checklists. Team members are prompted by their mobile phones to fill in the checklist and provide pictures as visual proof of the status of the operation. These apps are all online and automatically inform management through valuable reports of any issues or problems.
Online training Training is now an online activity through platforms that provide a system upon which operations can upload their entire training program via videos and documentation. With all this power in hand, the need for large numbers of back-office personnel is vastly reduced and the efficiency of an operation accelerates.
Benefits of going paperless Going paperless is a decision that will yield outstanding savings, improve productivity and return the organization’s focus to providing outstanding customer service for every customer every day.
MARKETING
In collaboration with
WHY WIFI? Hospitality establishments are constantly looking for ways to market their products and services to guests. Duncan Fraser-Smith, founder of The Cutting Edge Agency, takes a closer look at the role of WiFi in direct marketing.
Technology in food and beverage is moving forward by leaps and bounds, and yet we are missing a basic fundamental in guest satisfaction. Can you guess what it is? A few years ago, I returned from a mixed business/holiday trip to Ubud in Bali. It is a truly amazing place where one can step back into another world while enjoying modern-day conveniences. I bring this to your attention because I was completely blown away by the level of technology available at the restaurants and hotels I visited. One thing that has stuck in my mind is that even in a small rural restaurant with no air conditioning and minimal lighting, I had free WiFi access, and it wasn’t even password protected. Within a couple of clicks I was able to download my emails. Back in the Middle East, it has occurred to me that most recently, across several projects we have been working on, the discussion around the provision of WiFi has focused largely on how best we use this tool to gather data about our guests. I grant you data collection is important, but the number of hoops people are asking consumers to jump through in order to just log into their computer or tablet seems a bit ridiculous to me. Technology has its place in the world, that’s for sure, but when we make the experience of logging in so complicated, it can be detrimental to our business. WiFi is a service that we all must provide, so how can
we best utilize it to effectively market to our guests? As a result of the last 18 months, we are now, more than ever, evolving into a less contact-driven environment. When guests log into WiFi on their phones, there is an immediate opportunity to promote certain elements of our operation on the login page.It is a truly non-obtrusive marketing tool that many people want to take advantage of and a great way to convey messaging in a constructive way. This is a simple tool that allows us to potentially steer a guest’s decision-making process before a server or menu has even hit the table, and the cost to the business is virtually non-existent. Now there are some WiFi service providers who ask the guests to like the outlets page in order to have the facility made available to them. To those I say, in addition to gathering information, use WiFi as a tool to disseminate information at the same time. A two-way street is far less daunting than a single point of data capture for a guest looking forward to a dining experience. In the end, WiFi for business is like electricity; we use the lights to shine and highlight our menus, food and drink. With WiFi, we have the ability to do the same and believe me people want to connect with us.
DEC 2021-JAN 2022 | HOSPITALITY NEWS ME
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PRODUCT ZONE
EQUIPMENT
SMALL BUT MIGHTY: KITCHEN EQUIPMENT A working kitchen cannot function well without small accessories, as we discover with three experts in the world of food who share their tips and favorite brands.
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PHILIPPE G. MASSOUD
GUILLAUME SIEGLER
JOHAN SCOTT VALENTINE
CEO and executive chef ilili & ilili Box ililinyc.com
Chef and teacher Le Cordon Bleu Paris cordonbleu.edu/paris
Corporate director of culinary Rotana Hotel Management Corporation PJSC rotana.com
Working with your hands
Kitchen essentials
Small items go a long way
Every chef needs a well-maintained knife that is razor sharp. Knives are the most important tools for a chef. They are an essential part of a chef's kit, helping in every kitchen task, from chopping onions and cutting beef to opening oysters and slicing bread.
It is important to prepare a great environment to cook. Having the right equipment is paramount.
Every kitchen needs a non-stick pan with a solid, heavy bottom. Also, a good knife is an essential. You cannot think of a chef without thinking of a knife. This tool is essential for all the cutting, chopping and slicing we do. The best way to increase the lifespan of your knife is to keep it sharp. Never cut with blunt knives. I would say that you should sharpen your knife once a week or once every two weeks, depending on how frequently you use it.
Although each type of kitchen knife has its usage and purpose, they all need to be sharpened. Other than that, there is nothing more rewarding than using one’s hands and feeling the ingredients, especially when working with dough.
Blenders In terms of brands, I am a fan of the mixer by Kitchen Aid and a Vita Prep blender. Kitchen Aid is an American home appliance brand owned by Whirlpool Corporation. The added value is that the machine doesn't only mix, it also shreds, grinds, whips, kneads and mashes. With an array of attachments available, Kitchen Aid can be used for multiple tasks, such as making pasta, stuffing sausages, juicing fruits and vegetables, among other things. The Vita-Prep® is a dependable power tool for commercial kitchens, trusted by professional chefs for its exceptional power, versatility and performance. It is great for research and recipe development.
Using the right knife Honestly, there isn’t a perfect knife, but there is a perfectly maintained knife. What’s most important is to have the right knife for the right occasion. Often, I see cooks trying to butcher with a chef’s knife, and that is a big mistake.
In a kitchen, a chef needs different kinds of small accessories: • For preparation: a kitchen board, professional knives for boning, fileting and cutting vegetables, a peeler, a set of tweezers, a mandolin, sieve, strainer, colander and bowls of different sizes and containers. • For cooking: pans and saucepans of varying sizes, a poultry fork, tongs, ladle, skimmer, small trays and foil paper. • For storage: different boxes with covers and cling film.
Brands of choice As chefs, we need to feel comfortable when we cook and trust the quality of our equipment, so spending a little more money on small kitchen accessories is important from the outset. In my opinion, Mauviel, Laguiole and Zwilling are good brands.
A knife to suit the occasion It is not mandatory to have every kind of professional knife in the kitchen. What is important is to have knives that feel comfortable to use. Depending on your regime, you can adjust the choice of your knife. For instance, if you are preparing a vegetarian menu, you might not need a boning knife or a fileting knife. For a common kitchen, a peeler, a paring knife, a bread knife, scissors and a chef’s knife are compulsory. If you then want to prepare for ingredients such as meat or fish, then you will need to get specific knives.
A top-quality side towel/cloth is one of the most versatile and important accessories in the kitchen. It is used for everything, from drying your hands and grabbing hot pans to covering greens. Finally, blending is one of those tasks that never goes away, so a blender is possibly one of the most used electrical accessories in the kitchen.
Favorite brands My preferred knife is made by WUSTOF. I love the balanced blade-to-handle weight ratio, which is critical when you are cutting all day. In terms of blenders, I can’t live without my Vita mix. It is extremely durable and can handle the heavy demands of the kitchen. Scanpan is a great pan brand. It can handle most tasks and can be used in the oven, so I often use it to sear off my meats and then place the pan directly in the oven to finish off the dish.
Top three knives In general, there are only three knives that are crucial in a kitchen: a chef's knife, a paring knife and a serrated knife. To me, these three knives would cover basically anything you would need to cut, so any other knives are a luxury. My idea of a perfect knife would be one that good blade edge retention, is tough and sharpens easily.
DEC 2021-JAN 2022 | HOSPITALITY NEWS ME
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PRODUCT ZONE
NEW PRODUCTS
ON THE MARKET
Invest in the right products and equipment to make cooking and other functions easier. Here’s a good place to start. MYSTIC GROVE “CHAPTER XII” GIN 700ML
BRAZIL VICTORIA EDIO MIRANDA This natural processed yellow Catuai displays the elegance and the winey liquor flavor of one of the sweetest tasting Brazilian coffees. It has flavors of apple, dried fruit, maple syrup and milk chocolate that make you instantly go for another cup. CAFE YOUNES cafeyounes.com
The recently launched Mystic Grove "Chapter XII" Gin, 47% alc./vol., in 700ml distinguished bottles, takes Lebanon by storm and disruptive surprise. Mystic Grove’s communication on its instagram page (@ mysticgrovegin) is definitely uncommon. It tackles mystery concepts, venturing beyond what most Gin connoisseurs would expect. The Chapter XII variant of this delightful gin is masterfully conceived in Belgium and proudly distilled, in full respect of the great British traditions, in the region of Mtein-Lebanon, by Nader Distilleries Co., a renowned company in the spirits’ field. The blending of the slow vapor infusion of extra pure distilled grain spirits through 12 selected hand-picked botanicals sourced around the world with the highlands’ spring water renders Mystic Grove Chapter XII gin impossible to match. The carefully crafted four-generation-old recipe and the complex process has led to excellence, revealed by the perfect balance on both levels; nose and palate. NADERCO @mysticgrovegin
GUARDS & SHROUDS – BUFFET AND DINING PROTECTORS The guards have been designed with invisibility in mind to showcase food artistry. Don’t settle for medical like shrouds, hospitality demands sleek protection. IHS ihs-design.com
AL AFANDE-BY VBEIRUT A signature cocktail AL AFANDEby VBEIRUT; a ready-mix cocktail for events and parties, made of vodka & home-made tangerine "Afande" syrup. OBEID BROTHERS V.Beirut
E-LABELS – DIGITAL NAMING DISPLAY Your clients can do away with the laborious task of printing or handwriting tent cards. These digital signs are programmable within seconds and are available with a range of font and language options. IHS ihs-design.com
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HOSPITALITY SERVICES delivering valuable business BUSINESS, FOOD & LIFESTYLE EVENTS
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The region’s largest annual business meeting place for the hospitality and foodservice industriets.
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PRODUCT ZONE
FOOD
THE RISE OF SEAGANISM There’s something fishy going on in seafood. Bethan Grylls, New Food Magazine editor, explores some of the trends sweeping the fish sector and how to hook new and old customers.
The plant-based trend has taken the world by storm, with the market expected to be worth a whopping USD 74.2 billion by 2027. Contrary to popular belief, such a diet doesn’t mean eating just leafy greens. In actual fact, it follows the same pattern as that of a flexitarian. In other words, the main foods you will consume are vegetables, grains and pulses, but you will also eat meat on occasion. Most plant-based foods are aimed at meat eaters who are looking to make sustainable food choices or are driven by a perception that such products are healthier. As a result, we’ve seen meatless burgers and sausages make their way onto supermarket shelves and restaurant menus. The same concerns over ethics, sustainability and health that are plaguing the meat sector are now moving across to the seafood industry, so one shouldn’t be surprised to hear that the plant-based trend has now penetrated this sector. Overfishing, marine pollution and the environmental impact of the fishing sector on biodiversity, as well concern for microplastics and mercury contamination in fish, are just some of the fears consumers currently have. As a result, the global plant-based seafood market has witnessed significant growth —
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a CAGR of approximately 30 percent during 2017 and 2020.
vitamins, omega-3 fatty acids and functional fiber becoming key purchasing choices.
Looking specifically at the Middle East, an important factor to be taken into consideration is whether the product is farmed or wild caught, with the preference being the latter. Most consumers believe that wild caught is more natural, fresher, tastier and healthier. Interest in sustainability among the Middle East and globally is also growing.
If you want to eat seagan, you’ll be looking to steer clear of fish containing high levels of mercury/PCBs. According to Seagan Eating, the lower a fish is on the food chain, the less mercury it’s likely to contain. Safe bets include sardines, domestic crab, haddock, shellfish and Pacific wild-caught salmon, to name just a few.
However, just as meat still dominates, seafood substitutes remain just a small segment of the fish pie. A newer trend has emerged globally, but one which will still quell the environmental, health and ethical concerns of consumers — so called “seaganism.”
What is seaganism? So how is seaganism different to pescatarianism? It deserves its own label because “seagans,” like vegans, do not eat eggs or dairy. Moreover, there is an emphasis on only eating sustainably sourced fish. Following the Covid-19 outbreak, nutrition and mental health are at the forefront of consumers’ minds. As a result, we have seen a spike in demand for healthier food options, with products that are rich in protein,
Sustainable seafood is also labeled. Keep an eye out for the Marine Stewardship Counsel (MSC). Seafood Watch (seafoodwatch. org) also has some useful advice around sustainable fish and contaminants. In the UAE, the government launched a Choose Wisely campaign in partnership with the WWF to educate the public on the sustainability status of the fish they buy. The initiative offers consumers a color-coded guide highlighting whether that species is over exploited or deemed as sustainable. “A commitment to serving sustainable seafood isn’t something you can simply sign up to and ‘tick the box,’” says Laky Zervudachi, director of sustainability at Direct Seafoods. “Any list of fish and seafood species is a snapshot, as the situation changes all the time. It can depend on the breeding season, changes to quotas and
In collaboration with
simply the size of the catch, among other factors.” Direct Seafoods offers the following advice to chefs on sourcing sustainably: • Work with suppliers that care about the oceans. Use your supplier for advice on sustainable species, as well as for alternatives to non-sustainable fish currently on menus. • Make the provenance and sustainability of the fish and seafood you serve a selling point, using menus and specials boards to tell customers where and when it was caught. • Keep a record and regularly check the sustainability rating of the products you buy, including fish and seafood. This will help give you an overview of the overall sustainability of your menu. • Make sure all chefs and front of house team know about the sustainable seafood you use on your menu so they can answer customer questions. Ensure they understand issues such as the difference between farmed and non-farmed fish. • Highlight the sustainable seafood credentials of your business on your menus, websites and on social media. This is particularly important when there is media coverage or campaigns around these issues.
• Consider the benefits of using farmed species over wild-caught fish where available. Aquaculture is increasingly important to food sustainability. Chefs should check for proper certification, such as the Aquaculture Stewardship Council (ASC) standards (asc-aqua.org), to ensure that all is in order. • Check for updates regularly, as sustainability advice for specific species can change.
A commitment to serving sustainable seafood isn’t something you can simply sign up to and tick the box.
Gill-to-fin In addition to a focus on sustainably sourced fish, we will also start to see more chefs moving to a “whole fish” approach, using as much of the fish as they can rather than just prime cuts. This should help reduce food waste, which has a huge environmental impact and will satisfy the “sustainably hungry” consumer, but it’s also a trend influenced by cost savings.
According to Seafood Direct, an increasing number of chefs are using bones, heads — including cheek and collars — and offal to create new dishes. Fish collar (the fatty, tender meat tucked between the fish’s gills and the rest of its body) is leading the way. It’s a cut which is great grilled or for use in dishes like terrines. It can also be battered and fried to make fish bites. We are seeing offals in pâtés, while fish bones are being used to make tasty broths and even scraps are being used for things like taco fillings. The gill-to-fin trend is also helping drive the “seacuterie” movement. This sees chefs preserving fish and seafood through pickling, fermenting, smoking and/or ageing. Ageing fish helps to intensify the flavor and improve its texture, with meatier fish best. Seacuterie items you may see popping up on menus include shellfish sausages, crab dips and smoked mussels, which are served on a charcuterie-style sharing board. This “sealami” snack trend is set to become more widespread among restaurants. The seafood sector is certainly an exciting market at the moment, and it’ll be interesting to see how these trends fare as we enter 2022. Will they remain “a catch” for consumers, or will this simply be a small fish trend in a much bigger pond? Only time will tell. DEC 2021-JAN 2022 | HOSPITALITY NEWS ME
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BEVERAGE
WINE NOTES As the wine industry continuously evolves, we asked three experts to tell us about the latest trends, what consumers are looking, how international wine competitions are judged and how restaurateurs should select bottles.
orange wine trend, make sure your wines are approachable so that the average consumer can enjoy them. If not, you'll see beer and cocktails beating your wine list.
Demand for sparkling wine
CHRISTY CANTERBURY MW Journalist, public speaker and wine buyer christycanterbury.com
Natural and orange wines Sommeliers continue to be fascinated by natural and orange wines. I have yet to meet a consumer that likes a still wine that turns out to be fizzy or an orange wine with fierce tannins that is served too cold. If you want to be part of the natural and
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Sparkling wines are soaring in sales as people feel they can finally celebrate after almost two years in lockdown. In New York City, there are stories that there will be Champagne shortages during the holidays. At least the idea of hoarding Champagne isn't as bleak as hoarding toilet paper!
Wine competitions Competitions vary greatly, and the guidelines and the realities of judging are different for each competition. First and foremost, make sure the head judges have well-honed palates. There's no point in submitting wines for amateur judges.
Secondly, only submit wines that will be sold in the market where the medal or award is issued.
Beyond Burgundy In the U.S., consumers are looking beyond white Burgundy — due to escalating prices — into other high-end white wines. Consumers are also buying directly from wineries more often, taking advantage of wine club offers and special cuvées that are not available elsewhere.
Making the restaurant wine list First, rarity and exclusivity are great attributes to have on a wine list. If you have the same wines as everyone else, your list isn't unique. This doesn't mean the wines have to be expensive, just harder to get. Second, don't overcharge for the wines, even if they are rare. Consumers know when they're being taken advantage of, and there's always another restaurant that is aching for their business.
producers can’t keep up with the demand, as markets are reopening and overdue celebrations and events are being scheduled. Prosecco Rose was added to the Prosecco DOC, which created new demand for an already successful category. Furthermore, the world is discovering traditional sparkling wines, like Cava, Cremant de Bourgogne and Cremant de Limoux, and loving them!
HADY KAHALE Head of wine buying Naked Wines US us.nakedwines.com
Sustainability One of the top trends is sustainability through the whole production chain. Also, the online sale of wine, which grew exponentially because of Covid-19.
Champagne in fashion Although it depends greatly on the market, sparkling wine is faring better in general compared to regular wine. Champagne
Judging wine Some competitions have strict guidelines, but the majority ask judges to give each wine a bronze, silver, gold or doublegold rating with a score and few tasting notes without specifying criteria. Judges will rely on their experience and will ask themselves many questions, including: Is the wine faulty? How does the wine compare to the rest of the flight? Is it expressive? Is it balanced? Is it typical of the variety or the region? How much would I pay to buy this wine?
Experimenting with new categories People are experimenting with orange,
still wines. Consumers are waking up to the notion that Champagne is not the be all and end all. Cremant is doing very well, as more people are realizing that it is made in the same way as Champagne — as is Cava and English sparkling wine, by the way — and, as we all know, prosecco sales have gone through the roof.
Winning wines
MICHAEL KARAM Wine writer and wine marketing and branding consultant instagram.com/michaelkaram.wine
What’s trending? The wine industry is being shaped by new, ecofriendly packaging while trying to remain competitive after Covid-19.
Cremant, Champagne and Cava The global percentage of sparkling wines produced is around 2.5 billion bottles, so it is less than 10 percent of the volume of
At international competitions, judges look for value (price point versus quality), as well as balance (integration of fruit, tannins, acidity, alcohol, etc.)
Pandemic consumption Consumers were drinking better wines with the money they were saving by not going out during the pandemic, so I guess it’s just a case of introducing their palates to (supposedly) better wines, perhaps from regions or from grapes they had never explored or tasted.
low-alcohol, natural, organic and many other wine categories. Nevertheless, the classics still remain on top, accounting for more than 85 percent of sales.
The biodynamic movement Biodynamic wine production uses organic farming methods while also following the philosophy of Rudolf Steiner's (the inventor of the concept), treating the earth as "a living and receptive organism” and also employing soil supplements and mixtures prepared according to biodynamic formulas. Natural wine is not a crystalclear concept, as there is no legislation defining what this category exactly means. In general, natural wines have low or minimal intervention, with no additives like sulfites.
Restaurateurs take note When selecting the best wine for a restaurant, the following should be taken into consideration: Does the wine fit my cuisine? Does the wine fit my clientele? Is the price right? Is the margin right? Will it leave a smile on my clients’ faces?
of regions or grapes and how much they usually spend. At the start, it can be trial and error until a pattern develops. That said, in order to know your customers, you have to know your wine. Most consumers actually know very little other than what they have been exposed to, so conversely it can be quite easy to sell a wine if you are passionate about it and clients feel they have learned something from your recommendation.
Wines of Lebanon Lebanese winemakers need all the help they can get. We have a great industry, so Lebanese consumers should learn to curb their status anxiety and stop buying foreign wines on the assumption that they are better. For example, Bordeaux makes nearly 500 million bottles a year, and yet only a tiny percentage is legendary; most of it is quite ordinary.
On the menu When selecting wine for your customers, you need to see what they like in terms
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PRODUCT ZONE
BEVERAGE
We take a look at some of the most interesting local and international wines to hit the market.
INTERNATIONAL WINES
GANCIA ATTO PRIMO Italian sparkling wine producer Gancia releases Atto Primo fruit-flavored 5.5 percent ABV sparkling wines. The new four flavors – lychee, peach, mango and blackberry – contain less than 100 calories per 4oz serving. GANCIA gancia.com
LOS VASCOS CROMAS CARMENERE Los Vascos winery introduces its new range of Cromas wines. Over 30 years ago, Domaines Barons de Rothschild (Lafite) fell in love with a vineyard nestled in the heart of the Colchagua Valley and worked with them to write the Los Vascos story. Fruit of those new terroirs, CROMAS Cabernet Sauvignon Grand Reserva and CROMAS Carmenère Gran Reserva, replace Los Vascos Grande Réserve and Carmenère Grande Réserve. Each CROMAS wine has its own color, painted on the label, that tells the story of the wine in the bottle. Aged for 12 months in barrels, the wines reflect the specificities of the Chilean terroirs and the knowhow of the team. DOMAINES BARONS DE ROTHSCHILD lafite.com
SWIFT WINES BLANC DE NOIR 2021
NICK SPENCER 2021 GRENACHE PET NAT
Made with Gamay Noir grapes, lightly pressed to lower color extraction. Fermented cool and in-tank, to make a texture and taste that is fresh and crunchy. This enjoyable blend of land, climate, vines, people and culture represents a wine worth celebrating.
A sparkling wine, made from Grenache and Sangiovese using a traditional method of sparkling wine production that predates the Champagne method. The wine is not disgorged and carries the yeast lees from fermentation. NICK SPENCER WINES nickspencerwines.com.au
The 2021 growing season was long, marked by warm days and cool nights, allowing for natural acidity, giving this wine poise and drive with an abundance of fruit concentration. SWIFT WINES swiftwines.co.nz
LOUIS ROEDERER HOMMAGE À CAMILLE Named after one of the most remarkable figures in the history of the Louis Roederer Champagne House, these two wines (Coteaux Champenois appellation), Camille Charmont 2018 red and Camille Volibarts 2018 white, allow fine wine drinkers to discover another facet of the unique winemaking expertise of this family-owned Champagne House. Whether it is the red (a 100% Pinot Noir from a 43-ares plot in the Charmont lieu-dit in Mareuil-sur-Aÿ) or the white (a 55-ares plot of old historic Chardonnay vines in the Volibarts lieu-dit in Le Mesnil-Sur-Oger), these limitededition cuvées are an exciting representation of the vitality and finesse of Louis Roederer's wines, in a single-varietal and single-vineyard wine with an identity of its own. LOUIS ROEDERER louis-roederer.com
LEBANESE WINES
MEKSASSI
LE VIN DU MARJE ROSE (ROSE) 2020
LE VIN DU MARJE BLANC (WHITE) 2020
Finesse, fresh, flexible, the Rose of the Vin du Marje is characterized by its remarkable liveliness and tenderness its touch softens the mouth with a fruity sensation. The peculiarity of this wine comes from its region - the aroma recalls the soil from the south of Lebanon which offers a soft Mediterranean climate. Enhanced by direct pressure - this wine is a specific combination direct combination of the mixture of Tempranillo and Syrah grapes. LES VIGNES DU MARJE lesvignesdumarje.com
First born of the south of Lebanon. The white wine of the Vin du Marje is an explosion of aromas resulting in a peculiar mixture of Sauvignon Blanc, viognier and Muscatel wine small grain. It offers a balanced harmony of acidity and a strong and intense flavour which is, at the same time, delicate. Its yellow color reflects the rays of the sun from the south of Lebanon - its place of origin. LES VIGNES DU MARJE lesvignesdumarje.com
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Aware of Meksassi's potential, the potential of Meksassi, we vinified it to create a balanced wine that delivers aromas of green apples, lime, apricots and white flowers of Southern Lebanon. In the mouth, it presents excellent acidity combined with the Meksassi signature mouth feel and aromas of waxed honey, stone fruit and hints of jasmine tea, producing a sustained finish. Meksassi can be drunk young although it has good aging qualities. Meksassi is an ancient indigenous grape of Lebanon, native to the Jezzine area in southern Lebanon. It often grows wild, trained around huge native oak trees and even electric poles. KARAM WINES karamwines.com
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PRODUCT ZONE
CHOCOMANIA
RUBY ALL THE WAY For the perfect desserts on the go, Ryan Stevenson, head chef at Callebaut Chocolate Academy, shows us how to make ruby ganache snacking bars and ruby bonbons.
RUBY GANACHE SNACKING BAR Ingredients 60g raspberry puree Cap’Fruit 60g milk 5g raspberry powder 152g 35% cream, Even 76g sorbitol powder 55g dextrose 54g glucose DE 60 679g Callebaut Ruby Chocolate RB1 61g dry butter Preparation Warm the raspberry powder, puree, milk, cream, sorbitol, dextrose and glucose together. Melt the Ruby chocolate and dry butter together then add to the previous mixture and emulsify. Immediately pipe the mixture into molded praline shells. Leave the ganache to crystallize for four hours at 16 degrees before closing the shells with tempered Ruby chocolate. Tip: first, spray the molds with tempered and colored cocoa butter to obtain a high-quality gloss.
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RUBY BONBONS Ingredients 129g raspberry puree Cap’Fruit 24g lemon puree Cap’Fruit 119g 35% cream, Even 81g sorbitol powder 55g dextrose 54g glucose DE 60 679g Callebaut Ruby Chocolate RB1 61g dry butter Preparation Warm the purees, cream, sorbitol, dextrose, and glucose together. Melt the Ruby chocolate and dry butter together and add to the previous mixture and emulsify. Immediately pipe the mixture into molded praline shells. Leave the ganache to crystallize for four hours at 16 degrees before closing the shells with tempered Ruby chocolate. Tip: first, spray the molds with tempered and colored cocoa butter to obtain a high gloss. EMF Middle East t. +961 9 938732 | info@emf-me.com www.emf-me.com
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